Thanksgiving ideas from Redmond’s Month of Meals | Column

With October behind us, our thoughts and plans turn to the holidays. Most of us look forward to the holiday with excitement and anticipation, with a little fear and even trepidation thrown in – especially if you don’t cook. As the executive chef of Month of Meals (soon to be Savory Moment), we have been taking the anxiety out of holiday meals for almost 10 years.

By Darrell Reeds • November 13, 2008 3:46 pm
Adding an apricot ginger glaze to your Thanksgiving turkey is a sure hit for that family gathering.
Adding an apricot ginger glaze to your Thanksgiving turkey is a sure hit for that family gathering.

With October behind us, our thoughts and plans turn to the holidays.

Most of us look forward to the holiday with excitement and anticipation, with a little fear and even trepidation thrown in – especially if you don’t cook.

As the executive chef of Month of Meals (soon to be Savory Moment), we have been taking the anxiety out of holiday meals for almost 10 years.

You have many options for your special holiday dinners. You can prepare everything from scratch, purchase a couple of items premade or buy a fully prepared meal ready to heat and serve. Regardless of your culinary talents or spare time, you can add magic to your meal with a couple of simple but very flavorful dishes.

I would like to share two of our most popular/requested Thanksgiving recipes that are guaranteed to make your occasion memorable and delicious.

Apricot ginger glaze for turkey

4 Tablespoons minced Fresh Ginger

¾ Cup Apricot Nectar

2 Tablespoons Honey

¾ Cup Apricot Preserves

1. Mix together in sauce pan and bring to a simmer.

2. Brush turkey with glaze 2-3 times during the final 45 minutes of cooking.

3. Try adding a little glaze to the gravy for a nice touch of sweetness.

Sweet potato casserole

1 Pound Yams – peeled and cut into 2-inch pieces

1 Pound Sweet Potatoes – peeled and cut into 2-inch pieces

2 Ounces Butter (1/2 stick) – softened

¾ Cup 2% Low-Fat Milk

1 Large Egg – slightly beaten

1 Teaspoon Vanilla

½ Teaspoon Salt

Streusel topping

¾ Cup Flour

2 Cups Loosely Packed Brown Sugar

1/2 Stick Cold Butter – cut into small pieces

1/3 Cup Chopped Pecans

1. Boil yams and sweet potatoes until tender – drain.

2. Using mixer, mash with butter and milk.

3. Add beaten egg, salt and vanilla

4. Spread into casserole dish

Topping

1. Mix together flour, brown sugar and pecans

2. Cut in butter using pastry blender or food processor

3. Sprinkle topping over sweet potatoes

4. Bake at 350 for 25-30 minutes.

Darrell Reeds is the executive chef of Month of Meals in Redmond. The company will soon change its name to Savory Moment.