This is Thanksgiving week for America, which means there will be lots of necks that will be in the chopping board – turkey necks that is. Moreover, traditional food fares for this holiday include pumpkin pies, green beans, mashed potatoes, cranberry sauce, sweet potato pie, and the Blue Stilton Cheesecake. However, many households have been creative and innovated their own staples.
All over the world, Thanksgiving is celebrated because gratitude has always been a positive emotion that needs to be expressed. It is more of a celebration for a good harvest and whatever other blessings that have come your way during the year. Whatever is in abundance during the season is what’s most commonly found in the dining table.
The real first Thanksgiving meal consisted of pheasants and other faunas, and it was only in the 17th century that the turkey became the proverbial symbol in the dining table along with the season’s bounties such as the pumpkin and apples.
So what are you having for your Thanksgiving meal?
Many an American household would prepare the traditional Turkey, and other sidings such as mashed potatoes, green beans, cranberry sauce and pumpkin pie. However, many an immigrant who have integrated themselves into the American tradition have created their own Thanksgiving fare giving, either retaining the turkey or substituting it for a familiar cuisine of their origin. Whatever it is, let us not forget the essence of the celebration.
Not only do we have our own families with us for dinner, we invite guests to share the bounties. And not only do we have the standard turkey, but have made other entrees as well. And here’s a side dish I made a couple of years ago and has been requested as a return for this year’s Thanksgiving:
Cauliflower Gratin with Blue Stilton and Gruyere
- 1 medium head cauliflower, cut into flowerettes
- 1 cup grated parmesan cheese
- 3 T Stilton cheese
- 4 T light mayonnaise (since this is very rich might as well have the light mayo)
- 4 T sour cream
- 1 T Dijon mustard
- ground pepper to taste
Preheat oven to 375 degrees. Place flowerettes in steamer, making sure that the stems are the ones exposed to the boiling water. Steam for about 10 minutes until tender but still has that crunchy bite. Drain in colander and place in sink.
While the flowerettes are cooling off, whisk together mayonnaise, sour cream, lemon juice, Blue Stilton Cheese , Dijon mustard and black pepper. Stir a third of the parmesan cheese.
Spray a baking dish with olive oil or non-stick spray. Line your flowerettes into the dish and spread out evenly. With a rubber scraper cover the cauliflower with your cheese-mayo mix. Spread evenly over the flowerets. This is not a sauce but more of a topping.
Sprinkle the remaining parmesan cheese, then bake uncovered for 25-30 minutes until cauliflower is bubbling and lightly browned. Makes about 4 to 6 servings. Serve hot.
You can substitute Parmesan cheese with gruyere and or sharp cheddar cheese. But whatever cheese you use, always get them at the favorite cheese shop – The Ideal Cheese Shop. They have just the cheese you need for this merry Thanksgiving Holiday. Whether you need any kind of cheese for your holiday fare, be it for an appetizer, entree or dessert, always get it from the Ideal Cheese Shop. They have all the best quality cheese you are looking for. Thank you Ideal Cheese Shop, you are the store we need!
2 pounds leeks white parts only
