This week on KNOM’s Exchange, we talked about Thanksgiving traditions in Western Alaska, shared recipes, and served as a hotline for listeners to express their thankfulness for friends and family on the air.
We heard about Thanksgiving traditions in Diomede and events in Nome — and had calls from Randy in Shaktoolik, who discussed the upcoming basketball tournament and Thanksgiving potluck, and Gayle in St. Mary’s, who shared a funny story from a friend’s Thanksgiving and discussed her stuffing recipe and traditions. We also had online comments from Traci in Nome, who shared her “re-Thanksgiving” tradition; Benjamin in Minnesota, who wrote about what he was thankful for; and Peggy in Nome, who gave details about a Thanksgiving event for elders.
During the show, we also shared the following recipes:
Fresh Cranberry Orange Relish:
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package fresh or frozen Cranberries, rinsed and drained
3/4-1 cup sugar
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. Makes about 3 cups
Aunt Libby’s Chocolate Sauce:
4 squares unsweetened chococolate
3 T butter
¾ lb confectioners sugar
⅓ cup milk
1 t vanilla
optional: ½ t almond extract and additional teaspoon of vanilla
Melt chocolate squares and butter in double boiler. When completely melted together, add confectioners sugar, milk, and vanilla and mix together. Put back on stovetop to heat up and serve warm.
Teresa’s Make-ahead Mashed Potatoes:
5 lbs potatoes (russet or yukon gold work well)
6 oz room temperature cream cheese
1 cup sour cream
2 tsps onion powder
1 tsp salt
½ teaspoon black pepper
2 egg whites slightly beaten (or 1 whole egg)
1 tbsp butter
Boil potatoes in a large pot of water until tender. Drain thoroughly and mash or use a food processor until no lumps remain. Add in cream cheese, sour cream, onion powder, salt, pepper, and eggs. Blend well. Spray a 9 x 13 dish with nonstick spray and add potato mixture. Dot with butter, cool slightly, cover, and refrigerate up to 7 days. Remove from refrigerator 30 minutes before baking covered at 350 for 40 minutes or until steaming hot in center. OR store and heat potatoes in a crock pot on low for three hours, stirring occasionally.
Alton Brown’s Brine:
1 gallon vegetable brine
1 cup salt
½ cup brown sugar
1 T whole black peppercorns
½ t allspice
½ t ginger
Mix all ingredients together in a large pot. Bring to boil to dissolve salt and sugar. Let cool and then place in refrigerator. Once cold, add brine to large, clean bucket. Add turkey and enough ice water to cover turkey. Let sit for 6-8 in a cold place and flip turkey once after 3-4 hours.
Grandma Ople’s Apple Pie:
Find recipe here.
