Thanksgiving Tips 2024

My People! Rula is here for you! As always, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but isn't it comforting to know that some things never change?

You can also clicky click on Thanksgiving or Fall in the links over there on the left for more great seasonal and holiday recipe ideas!

Stacy's been living on Lon Guyland since 2014 — where have you been? And Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides TikTok dance routines, after all!

Well, my little Green Beans, it's back to Brooklyn for me — I've got spices to rub! Ciao!

Thanksgiving Tips 2023

My People! Rula is here for you! As always, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but isn't it comforting to know that some things never change?

Stacy's been back on Long Island since 2014 — where have you been? And Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides TikTok dance routines, after all!

Well, my little Meat Thermometers, it's back to Brooklyn for me — that gravy won't make itself! Ciao!

We’re back!

Hi everyone! Thanks for your patience while we sorted out a few things behind the scenes at MoW. Even though we missed posting this year's link to

❯❯❯ Rula Gives Good Bird ❮❮❮

we hope you all had a wonderful Thanksgiving and please stay tuned for upcoming holiday treats!

xoxo
Monica

Thanksgiving Tips 2021

My People! Rula is here for you! If you can't decide whether to hole up this Thanksgiving with the pool boy or invite over all your fully vaccinted friends, my surefire tips will make sure your dinner goes off without a hitch:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but with a certain virus still! hanging around, it's comforting to know that some things never change.

Stacy's sheltering in place on Long Island, and Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café shows in the archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides cat videos, after all!

Well, my little Cranberries it's back to Brooklyn for me — I have a bird to baste! Take care, stay safe, and get vaccinated! I expect to see all of you back here next year! Ciao!

Thanksgiving Tips 2020

My People! Rula is here for you! I know, I know, this crazy year has been all kinds of stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but in These Unprecendented Times, it's comforting that some things never change.

Stacy's sheltering in place on Long Island, and Mary-Charlotte has long since retired from radio, so there will be no more day-before-Thanksgiving Radio Café appearances. But you can still relive their glory days — there are eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides herbal COVID cures after all!

Well, my little Mashed Potatoes, it's back to Brooklyn for me — I have to teach the pool boy how to Zoom! Take care, stay safe, and stay home! I expect to see all of you back here next year! Ciao!

Thanksgiving Tips 2019

My people! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I link to every year, but — like me — they never go out of style!

So, since Stacy's all set up at her new digs on Long Island, and Mary-Charlotte has long since retired from radio, there will be no more day-before-Thanksgiving Radio Café appearances. What can you do? Time seems to only stop for me. But fret not! There are still! eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides Russian election interference!

Also! You can check out all the other Thanksgiving posts here at Mouth of Wonder by clicking on "Thanksgiving" in that big word jumble down there on the left. I know, it says "Browse by Ingredient" and Thanksgiving isn't an ingredient! Just roll with it, darlings!

Well, my little Candied Yams, it's back to Brooklyn for me — I have to go whip my cream! Ciao!

Thanksgiving Tips 2018

My people! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

So, since Stacy's all set up at her new digs on Long Island, and Mary-Charlotte has retired from radio, there will be no more day-before-Thanksgiving Radio Café appearances. What can I say? Time marches on. But don't despair! There are still! eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides swiping right on the hunky guys on Tinder!

Also! You can check out all the other Thanksgiving posts here at Mouth of Wonder by clicking on "Thanksgiving" in that big word jumble down there on the left. I know, it says "Browse by Ingredient" and Thanksgiving isn't an ingredient! Just roll with it, sweetie!

Well, my little Green Beans, it's back to Brooklyn for me — you know I'm all about the baste! Ciao!

Best new pie on the table: Chocolate Walnut Bourbon Pie

Seasonal Recipe of the Week
Each Thanksgiving I like to make new stuff along with the classics. This year I tried and modified a recipe from The New York Times for a chocolate nutty pie and it was super yummy. Here are the details:



Ingredients for the crust
2 cups all-purpose flour (plus more for rolling out dough)
1/4 teaspoon fine sea salt
1 tablespoon sugar
6 tablespoons unsalted butter, chilled and cubed
4 tablespoons chilled vegetable shortening
1 egg yolk
1 tablespoon vinegar
4 tablespoons ice water, or as much as needed for dough to hold together

Ingredients for the filling
2 cups Walnut halves
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
3/4 cup dark corn syrup
4 large eggs
1/2 cup packed dark brown sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons bourbon
1/4 teaspoon fine sea salt

Procedure
Start with the crust. In a food processor fitted with the steel blade, pulse together the flour and salt. Add butter and vegetable shortening and pulse until the mixture forms chickpea-size pieces. Combine egg yolk, vinegar, and ice water and add 1 tablespoon at a time until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Remove plastic wrap and roll out dough on a lightly floured surface to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.

While the dough chills, preheat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer. Remove from oven and reduce temperature to 350 degrees.

While the crust bakes, melt butter and chopped chocolate in a small saucepan over low heat, stirring until smooth; set aside to cool. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon, and salt. Spread the walnuts in the crust and pour chocolate mixture over top. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

Thanksgiving Tips 2017

My people! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

So, since Stacy's all set up at her new digs on Long Island, and Mary-Charlotte has retired from radio, there will be no more day-before-Thanksgiving Radio Café appearances. What can I say? Time marches on. But don't despair! There are eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides cat videos, after all!

Also! You can check out all the other Thanksgiving posts here at Mouth of Wonder by clicking on "Thanksgiving" in that big word jumble down there on the left. It says "Browse by Ingredient" but Thanksgiving isn't an ingredient! What is this world coming to?

Well, my little Brussels Sprouts, it's back to Brooklyn for me — my butter is melting! Ciao!

Orange Olive Oil Cake and Cranberry Sorbet, a match made in heaven!

Seasonal Recipe of the Week
During this pre-Thanksgiving, pre-Christmas, pre-I'm-going-crazy season, it's nice to stop the panic shopping or turkey stressing and take some time to have some great friends over for lunch — which is what I did today. Doing a little lunch thingy is so easy if you plan a simple menu and do as much as possible ahead of time. Today's dessert, after a lunch of smoked corn chowder, caesar salad, roast salmon, julienne carrot and zucchini sauté, and chimmichuri was an orange olive oil cake (a recipe from Mailino in NYC) topped with a not-too-sweet cranberry sorbet. Seasonal and delicious without being too obvious. Here are the recipes, which I have been told will work at any altitude.

Mailino’s orange olive oil cake

Makes one 9-inch round cake
Ingredients
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier

Procedure
Heat the oven to 350°. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda, and baking powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients — whisk until just combined. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.

Transfer the pan to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. Nice if you dust the top with powdered sugar!

Cranberry Sorbet

Ingredients
1 pound fresh or frozen cranberries (about 4 cups, thaw if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice or Yuzu juice
1/3 cup fresh orange juice

Procedure
Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes. Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.

In the meantime, bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.

Stir together cranberry purée, sugar syrup, and citrus juices and freeze for 1 hour in a plastic container. Then take a whisk and break up the mixture. Then let freeze overnight. Next day it will be hard, but easy to cut apart. Break it into chunks and purée in food processor till smooth, then refreeze. Should be taken out of freezer 10 minutes before serving.

Makes 10 to 12 servings (about 1 1/2 qt)

Thanksgiving Tips 2016

My People! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

So, since Stacy's all set up at her new digs on Long Island, and Mary-Charlotte has retired from radio, there will be no more day-before-Thanksgiving Radio Café appearances. What can I say? Time marches on. But don't despair! There are eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. I guess the internet is good for something besides cat videos after all!

Well, my little Cranberries, it's back to Brooklyn for me — I have so many things to mash! Ciao!

Thanksgiving Tips 2015

My People! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

Since she's moved back to New York, New York, Stacy will not be on the Radio Café with Mary-Charlotte this year. Those of you who are used to hearing her on KSFR the morning before Thanksgiving will just have to content yourselves with listening to the eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. Maybe next year they can work out some sort of wireless, satellite hookup or something. Technology — how do I even?

Well, my little Sweet Potatoes, it's back to Brooklyn for me — my gravy boat has come in! Ciao!

Thanksgiving Tips 2014

Darlings! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

Now since she's moved back to New York New York, Stacy will not be on the Radio Café with Mary-Charlotte this year. Those of you who are used to hearing her on KSFR the morning before Thanksgiving will just have to content yourselves with listening to the eight years of Radio Café podcast archives that feature Stacy's Thanksgiving tips. Maybe next year they can work out some sort of high-tech, satellite hookup or something. It's beyond me.

Well, my little Sweet Potatoes, it's back to Brooklyn for me — I have some cranberries to grind! Ciao!

Thanksgiving Tips 2013

My people! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

Also, don't forget to catch Stacy's Thanksgiving tips the day before Thanksgiving, on the Santa Fe Radio Café with that darling Mary-Charlotte! That's at 8:30-ish am Mountain time (she'll be on after MC's annual playing of the entire, 23-minute-long, Arlo Guthrie classic "Alice's Restaurant"), on KSFR, 101.1 FM. And if you miss it (shame on you!), you can listen to the podcast on the Radio Café site!

Well, my little Giblets, it's back to Brooklyn for me — I need to pick up some sausage for my stuffing! Ciao!

Thanksgiving Tips 2012

My people! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

Also, don't forget to catch Stacy's Thanksgiving tips the day before Thanksgiving, on the Santa Fe Radio Café with that sweetheart Mary-Charlotte! That's at 8:30-ish am Mountain time (she'll be on after MC's annual playing of the entire, 23-minute-long, Arlo Guthrie classic "Alice's Restaurant"), on KSFR, 101.1 FM. And if you miss it (shame on you!), you can listen to the podcast on the Radio Café site!

Well, my little Giblets, it's back to Brooklyn for me — I have many things to stuff! Ciao!

Pumpkin Empanadas

The Altitude Adjustment Section
This is a delicious seasonal dessert that you can make ahead and freeze and bake right before serving. You can use fresh pumpkin and process it to a smooth puree or you can buy organic pumpkin puree and use that. I personally have never felt that the process, which takes lots of effort, yields a better tasting product, but it's up to you.

I also must add there is an excellent frozen empanada wrapper my Argentinian friend turned me on to. I buy it at Talin market and keep it on hand in the freezer for projects like this. Unfortunately, it is not always available but the brand name is La Saltena. Goya makes them as well, but they are not as light and flakey. There are two kinds and two sizes. I can almost never find the small size so I end up getting the larger circles which are more like a turnover size then an hors d’oeuvre size. You want the ones for baking not the ones for frying. The baking ones say para Horno (the oven) or just make this with simple pastry dough. This recipe makes 24-30 small sized empanadas.

Ingredients for filling
2 tablespoons butter
3/4 cups dark brown sugar
1 cup pumpkin puree
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger

Procedure
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes. Remove the saucepan from the heat and let it cool down. After it’s cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight. You can make the dough while the filling is cooling off.

Ingredients for dough
3 cups ap flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup crisco vegetable shortening
2 eggs
1/2 cup milk
2 tablespoons sugar

Procedure
Mix the first 3 dry ingredients. Cut in the shortening with the dry ingredients. Works better if you use your hands. Add the eggs, milk and sugar. Continue to work in with your hands. Split the dough in half, wrap in plastic wrap and put into the refrigerator for about 20-30 minutes. Take out one half of the dough and split it into 12-18 balls of dough. Depending on how small you want your empanadas. Or you can be really efficient and roll out a big sheet of dough and with a circle cutter cut out circles, that's the way we do it in my kitchen.

Preheat the oven to 350 degrees. Take your dough circles and put a small dollop of filling on one half of the rolled out circle. Wet the bottom edge of the dough with water to help seal the two halves. Fold over the dough to seal. Seal off the edges with a fork by pressing down along the two edges. This also makes for a pretty pattern when baked. Brush each empanada with egg whites, sprinkle with sugar and puncture each empanada with a fork to allow steam to escape while baking. Line sheet pan with parchment and spray with oil spray. Place the empanadas on the cookie sheet and bake for 15-20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes. Serve with a little brandy whipped cream.

Thanksgiving Tips 2011

My People! Rula is here for you! I know, I know, for some of you, cooking for Thanksgiving can be very stressful. That's why you should go check out my surefire hints to improve the evening's meal:

❯❯❯ Rula Gives Good Bird ❮❮❮

Yes, fellow Pilgrims, these are the same tips I post every year, but — like me — they never go out of style!

Also, don't forget to catch Stacy's Thanksgiving tips the Wednesday before Thanksgiving, on the Santa Fe Radio Café with that sweetheart Mary-Charlotte! That's at 8:00 am, Mountain time, on KSFR, 101.1 FM. And if you miss it (shame on you!), you can listen to the podcast on the Radio Café site!

Well, my little Giblets, it's back to Brooklyn for me — I have to recalibrate my meat thermometer! Ciao!

Brussels Sprouts

Excellent Ingredient of the Week
Brussels sprouts, that’s right I said Brussels sprouts! Why eat them? Because they are the "king of vegetables!" I learned that from my friend's father when I used to go to their house for dinner. Mr Peter Pompous was a huge Englishman who demanded a proper formal dinner every night, even after his wife left him for another woman — whoops! That left his children to prepare the meal and for the first few months it was total chaos in the kitchen. The big reward was, if you got the dinner on the table, you got to drink wine with the meal and even got to choose an after-dinner drink from the fancy tray of brandies and sherries and other delectables. He had a name for every vegetable and side dish and Brussels sprouts was simply know as the king of vegetables. So why should you eat them?
Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts also contain a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables. That’s why most people hate them. To help Brussels sprouts cook more quickly and evenly cut each sprout into quarters. Here are some recipe suggestions:

• Parboil or steam them for 5 minutes, rinse them in cold water to help them keep their green color, then sauté up some chopped bacon, once the fat renders, remove the bacon, sauté the sprouts until they start to brown, throw the bacon back in season with salt and pepper and serve.
• With the same sauté method, you can also add chopped pecans, crumbled blue cheese, shredded Parmesan.
• I also like to roast them in a hot oven 375 for 15-18 minutes with some garlic, olive oil, salt, and pepper. Then I toss in some balsamic vinegar at the end
• You can also steam them and then mix in some lemon rind and olive oil, salt and pepper. Yum!

Cranberry Chai Punch

Refreshing Beverage of the Week
The other day I threw a few ingredients together and came up with a great holiday punch. Check it out! I got a request for a festive seasonal punch for adults not too sweet and this is what I made.

Ingredients
1 container Tazo Chai tea concentrate
1 quart cranberry juice cocktail ( 4 cups)
1 bottle large Martinelli’s sparkling cider
6 –8 orange slices, to garnish (optional)

Procedure
Dump all together and serve chilled with an orange slice or a cinnamon stick as a stirrer.

Cranberry Cobbler from Stacy's of Williamsburg

The Altitude Adjustment Section
Yes, Thanksgiving is around the corner and that means pumpkin and cranberry, and pies, and overeating and, oy vey! am I full! Regardless, sweets are a great part of this festive meal, so I thought I would share one of my oldest and easiest recipes for a cranberry cobbler which takes about 10 minutes to throw together and is always a hit. I used to make it at my restaurant and it was loved by all.

Ingredients
2 1/4 cups cranberries
1/4 cup sugar
1/3 cup chopped pecans
6 tablespoons melted butter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup flour

Procedure
Preheat oven to 350 degrees. Spread cranberries evenly over bottom of buttered 9 inch pie pan. Combine 1/4 cup sugar, pecans, and 4 tablespoons of butter and pour over cranberries. Combine egg, vanilla, sugar, flour and 2 tablespoons butter and mix by hand till you create a smooth batter. Now carefully spread over cranberries and bake for 40-45 minutes til top is nicely browned. Serve with bourbon whipped cream.!

Bourbon Whipped Cream

Ingredients
2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (I like Maker’s Mark)
1 teaspoon vanilla

Procedure
Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Spread on liberally where needed.