Don’t settle for warmed over day-after turkey. Rather, turn to these creative recipes instead to make your post Thanksgiving a deliciously inspired feast as well, courtesy of Thrillist.com.
In the meantime, happy Thanksgiving and jolly gobbling from The Gotham Palate.
Click on the image below for the recipes.
Image courtesy of thrillist.com
BY BETH KAISERMAN
At a lecture by public historian Libby O’Connell at 92Y Tribeca on Wednesday, I gathered a few facts for the Thanksgiving table. As the tryptophan kicks in and conversation enters a lull, share these historical nuggets with your family and friends.
Dr. Libby O'Connell - Image from cable360.net
-The Pilgrims and Native Americans killed enough birds to feed 50 people dinner. There was wild fowl and deer meat, but there may or may not have been turkey.
-There was surely no cranberry sauce. Since there was no sugar yet in New England, plain cranberries would not have been a tasty addition to the meal. Potatoes also weren’t eaten at the time; they originated in South America.
-Pumpkins were probably served as a savory dish, filled with other foods. Corn was tough, so it was likely pounded and used as grits.
-Puritans and Separatists believed that wine and beer were gifts from the gods. So, there was likely an abundant amount of both at the first Thanksgiving.
-There were likely no forks, as they were believed to be too dainty. Most of the food was probably eaten by hand. Bigger forks were only used as tools for carving and serving.
-Sarah Josepha Hale, editor of Godey’s Lady’s Book, wrote for 40 years proclaiming that the “feast of fat things” become a national holiday. Lincoln declared it a national holiday in 1863 to celebrate post-Civil War unity. Hale also wrote “Mary Had a Little Lamb.”
-Gimbels originated the idea of a department store parade in 1920 in Philadelphia. The balloons used to be released after the parades and float in air for 4 to 5 days, until one hit an airplane.
Happy feasting!
World Yacht is proud to announce New York’s First Annual Oktoberfest on the Hudson to commemorate the first day of Germany’s Oktoberfest celebration on Saturday, September 18th.
This one day event will transform World Yacht’s Pier 81 into a Beer Garden on the Hudson with the most authentic German beers, hard to find anywhere else in New York, such as Gaffel Kolsch, Hofbrau, Jever, Radeberger and Weihenstephan on tap; and Weihenstephan Korbinian, Weihenstephan Vitus, and Augustiner Maximator by the bottle.
The party will be filled with sounds from the German Oompah Band, New York’s Spitzbuam; and food, orchestrated by Executive Chef Denis Weekes, will include hearty options such as German Sausages, several varieties of Bratwursts, Giant Bavarian Pretzels, among other German-inspired grub. [Read more...]
World Yacht is proud to announce New York’s First Annual Oktoberfest on the Hudson to commemorate the first day of Germany’s Oktoberfest celebration on Saturday, September 18th.
This one day event will transform World Yacht’s Pier 81 into a Beer Garden on the Hudson with the most authentic German beers, hard to find anywhere else in New York, such as Gaffel Kolsch, Hofbrau, Jever, Radeberger and Weihenstephan on tap; and Weihenstephan Korbinian, Weihenstephan Vitus, and Augustiner Maximator by the bottle.
The party will be filled with sounds from the German Oompah Band, New York’s Spitzbuam; and food, orchestrated by Executive Chef Denis Weekes, will include hearty options such as German Sausages, several varieties of Bratwursts, Giant Bavarian Pretzels, among other German-inspired grub. [Read more...]
Happy Earth Day! But don’t think green today and waste tomorrow.
Access fifty easy tips on how to live green and love your planet all year long, courtesy of
Hugh Garvey in Bon Appetit Magazine
Click on the bison burger below to learn what those are.
from bonappetit.com
BY BETH KAISERMAN
Francine Segan shared fun food facts and discussed the culture of the 1860s at her recent lecture on the foods and dining customs of Abraham Lincoln at 92nd St.Y.
Image courtesy of freewebs.com
Coffee liqueur, ladyfingers, crisp cookies, Baci chocolates and Absinthe candy were served, but if it were the 1860s, the beverage choice would have likely been hot chocolate, Segan said. (She didn’t want to risk holding hot chocolate while walking on the slippery city streets Thursday night.) During Lincoln’s time, chocolate was only used as a drink, not as an ingredient in recipes or for candy. The first documented use of chocolate in an American recipe was in 1890. [Read more...]
