Archive Issue - Monthly Tidbits Article
November 2007

Thanksgiving Tidbits
by Jill Jackson

Chances are that if you ask a chef what he or she thinks of when you say “Thanksgiving”, that the words turkey, stuffing, mashed potatoes or cranberries top the list of replies. However, should you ask a baker what he or she thinks of, nine times out of ten the responses sound something like, “Cinnamon, nutmeg, vanilla or ginger.”

The tastes, smells and memories of Thanksgiving all stem from our traditions, often scents that permeate from the kitchens throughout living rooms when football takes priority over all else—except the meal!

My grandmother loved Thanksgiving. The Matriarch of the family, holidays that represented hearth and home were essential to their longevity and continued reinforcement of family values.

Yes, everything was from scratch. This, admittedly so, was a hard act to follow but a lesson I never argued with. Nor has there been one since that I wanted to learn so eagerly and master. While I was in awe of her skills when making a turkey or homemade cranberry sauce, it was of course the desserts that had me firmly planted on a stool in her kitchen, paying wide-eyed attention to every detail.

The uses of spices was crucial, the right ratios of cream to cinnamon, pumpkin to nutmeg. Mistakes were part of the overall learning process, but not on this day. When expecting about 50 adults and kids in the house, everything had to be prepared with kid gloves (I learned that one the hard way). For example, did you know that if you use just enough ginger you can prevent or treat nausea? Use too much nutmeg and you could cause an itch in the back of your throat that takes several glasses of water just to dampen.

Whether it was pumpkin pie, gingerbread cookies (for us kids) or spice cake with cream cheese frosting, the sentiment was always the same. When I was really young, I was convinced she possessed supernatural powers. How did she get all of this done? Well, now I know she worked really hard for days, planning her menus, picking out her spices, pouring through her favorite recipes.

Attention to detail not only lied in the process, but in the preparation. This was where so many errors were made, (some of which she told me of tales when she was a child) some that shockingly enough enhanced the recipe, but that was a rare happenstance and not recommended during such a busy season.

Spices are as important in your holiday desserts as they are in the savories that they accompany. Use them wisely and use them with pride. Happy Thanksgiving!