An Interesting Idea for the Thanksgiving Table

November 25, 2015


Looking for something a bit out of the ordinary for dessert tomorrow?  This recipe, from the December 1971 issue of Gourmet, leaped out at me.  I can’t remember the last time I had a Savarin. I have a freezer filled with sour cherries, but while I don’t have a Savarin mold I imagine an angel food cake pan (or a bundt pan) should work reasonably well. As for those glaceed cherries and angelica leaves – that’s a bit too retro for my taste.

I’ve also included the recipe for Braised Lettuce, another recipe you don’t see very often. It occurred to me that it  might provide an interesting green alongside the turkey.

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warm milk and stir it.  Let the yeast

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And then, because I found it impossible to resist, here’s a Hellman’s Mayonnaise ad that unconsciously tells you a great deal about that moment in culinary time: even the mushrooms are canned. And when was the last time you heard the words “toast points”?



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  • Debbie Peters says:

    I have read all of your books and read them again 3-4 more times. I love your honest writing and your latest, My Kitchen Year, is a delicious remembrance. Thank you on this Thanksgiving day!

  • laurie says:

    Thank you very much for writing ‘My Kitchen Year’ with the awesome photos, stories, and recipes! I’ve had a bit of a challenging year working in a corporate office so the timing was perfect when I read an O magazine article that had ‘The Cake That Cures Everything” (Chocolate Cake) and a link to your new book. I clicked over to Amazon right away; purchased both ‘Garlic and Sapphires’ and ‘My Kitchen Year’, and barely waited the few days for the mail. I could have gone to the local library, but it’s not the same as having your own books.

    ‘Garlic and Sapphires’ made me laugh out loud throughout the book and cry (Carol’s passing). I read it voraciously in 2 days, while starting to read ‘My Kitchen Year’, which also made me laugh, cry, and feel validated for wanting to eat dessert for breakfast, like ice cream with hot fudge, instead of my usual healthy smoothies or green drinks.

    I finished the book this morning, though my original intent was to read it slowly and linger with the seasons, as Fall recently began. Also, I wanted to slow down and pay close attention to how you transitioned. But the book was so good, I kept reading (and being inspired by the cooking).

    So thanks for being brave, recovering, and thriving! Whenever I’m in a challenging season (or 2 or 3), I love that I can return to it again and again to utilize the lovely art of being present by cooking or baking my way back to peace of mind.
    ~Warmest Regards

  • Diane Gates says:

    One of my favorite Thanksgiving dessert recipes comes from Gourmet Magazine, November 1997. It is a beautiful pumpkin cheesecake. I have kept that magazine with my cookbooks ever since.