By Emma Stark
Baltimore Watchdog Staff Writer
Herbed stuffing, juicy turkey, cranberry sauce with a sweet tang. All these things scream Thanksgiving.
Since 1863, on the fourth Thursday of every November, America has celebrated the national holiday. We spend the day gorging ourselves with food, watching the Macy’s Day Parade and football, reuniting with family, and continuing traditions.
But sometimes traditions can become a bit stale. If you are tired of the same old thing, try giving your Thanksgiving a touch of Baltimore flair.
Add some Baltimore Style with Sauerkraut
Sauerkraut isn’t on the typical list for thanksgiving foods, but in Baltimore it is a specialty. In the 17th century, the port of Baltimore was one of the leading destinations for immigrants and over half of the foreign population was German. German influence led to the founding of the Zion Lutheran Church, Berger Cookies, and the establishment of sauerkraut as a revered local Thanksgiving side dish. When making yours, there are a few different ways to raise the bar. Especially when using local products from companies such as HEX Ferments and Union Craft Brewing. Use local apples to make a sweeter version. For a more tangy option, try using gin in the sauerkraut.
- Gin and Carraway Sauerkraut
- INGREDIENTS
1 jar sauerkraut, drained (2 pounds) - 1 ½ cups London dry gin (such as Gordon’s, Beefeater, Tanqueray, or Plymouth)
- 1 teaspoon caraway seeds
- ¼ cup (1/2 stick) chilled unsalted butter, diced
- DIRECTIONS
- Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm. Recipe by Molly Wizenberg.
Apple and Beer Sauerkraut
INGREDIENTS
1 tablespoon butter
1 small onion, julienned
2 local apples, medium chop (Fuji, Pink Lady, or Jonagold preferred)
Salt and pepper to taste
8 ounces Union Craft Brewing Balt Altbier
16 ounces HEX Ferments Original Sauerkraut
1 cup chicken stock
2 tablespoons Dijon mustard (optional)
1 tablespoon caraway seeds (optional)
DIRECTIONS
Melt butter in a stockpot over medium heat. Once liquefied, add onions and
apples. Add a pinch of salt and pepper and cook until onions are translucent.
After cooking onions for about 10-15 minutes, add the beer and use a wooden spoon to scrape the brown bits from the bottom of the pan. Once the pan’s surface is sufficiently deglazed, add entire jar of sauerkraut, chicken stock, and, if desired, the Dijon mustard and caraway seeds.
Simmer the contents until the liquid has reduced by a third. If you’d like your kraut to be thicker, simmer longer. Serve warm. Serves 6-8. By Collin Morstein and Louis Sarry.
Use purple potatoes to show your Ravens pride
Mashed potatoes can come in many forms from plain, country style, cheesy, to garlic. This year try giving your potatoes a touch of Baltimore by making your mash potatoes purple. Purple potatoes have the same great taste as the typical russet potatoes, but with some extra natural color. What better way to show your Ravens pride? From the time I was a little girl, my Nana, Nancy O’Connor, used purple potatoes for cooking. “Thanksgiving is all about bringing the family together,” she said. Bring your family together—and show your Baltimore pride—by experimenting with purple potatoes.
Nana’s Purple Mashed Potatoes
INGREDIENTS
2 pounds potatoes
½ cup milk
4 tablespoons butter
2 cloves garlic (ground)
Salt and pepper to taste
DIRECTIONS
Cut potatoes into large chunks, put them into a pot, and cover with water (peel potatoes of desired).
Cook potatoes until tender (fork will easily insert) about 15 minutes
Drain from water and put potatoes into a standing mixer.
Add milk slowly and mix.
Add remaining ingredients.
Mix. Whip until desired mashed texture.
Try a pumpkin beer
Pumpkin pie is a traditional Thanksgiving dessert, and local breweries are using the pumpkin in their holiday brews, too. Waverly Brewing Company brews a festive ale called RIP Pumpkin Ale. The beer is a mix of pumpkin, vanilla, and spices to make a boozy pumpkin pie flavor. If beer isn’t your thing, Charm City Mead Works also offers a seasonal pumpkin draft mead. Try them on their own or pair them with your choice of dessert for an extra pumpkin kick.
Spice up your stuffing with Old Bay
Old Bay seasoning isn’t just for crabs. It can be used for relatively anything and this year it is time to put it in the stuffing. In 1939, the Baltimore Spice Company was started by German born Gustav Brunn who was the first to officially sell the Old Bay spice mix. The spice was then bought by McCormick in 1990 and has been with them ever since. Adding Old Bay to your stuffing will give it an extra kick.
Old Bay Stuffing
INGREDIENTS
- 2 tablespoons onion chopped
- 1/2 cup (1 stick butter or margarine
- 1 1/2 teaspoons OLD BAY Seasoning
- 1/2 teaspoon McCormick Ground Sage
- 1/2 teaspoon McCormick Ground Thyme
- 4 cups dry unseasoned bread cubes
- 1 cup chicken broth
DIRECTIONS
In a small skillet cook onion in melted butter on medium heat until tender. Stir in OLD BAY sage and thyme.
In a large bowl combine onion mixture bread cubes and broth.
Use as stuffing for poultry. Alternative: Place in greased casserole covered. Bake in preheated 375° F oven for 20 minutes. Uncover and bake additional 5 minutes until lightly browned. By McCormick