Thanksgiving and Marjorie Standish

Thanksgiving and Marjorie Standish.  While the two are not necessarily tied to each other, I do associate both of them with good comfort food.  So as Thanksgiving approaches, I will share with you Marjorie’s recipe for Baked Acorn Squash.  It’s about as simple and delicious as you can get.  It is also featured in the new book, Cooking Maine Style which is edited by Sandra Oliver and features classic recipes of Marjorie Standish.  You can check it out at the Gardiner Public Library.

BAKED ACORN SQUASH

Wash the squash, cut in half lengthwise, remove seeds using a spoon.  Wash once more, turn squash upside-down in a baking pan, pour ¼ inch cold water in pan.

Bake at 400 degrees for ½ hour.  Remove from oven, turn squash right side up.  Salt and pepper it, sprinkle with brown sugar (maple syrup is good, too).  Place piece of butter in each half.  Return to oven, bake 30 minutes longer.  Serve.

 

A Thanksgiving Feast

Thanksgiving is right around the corner, and I thought it might be fun to FEAST on a variety of books.

If you missed the theme – Have a tasty Thanksgiving Day meal!

Thanksgiving Recipe

How about something different on the Thanksgiving table this year.  The library has a wide selection of cookbooks to peruse.  Try something new!  It may become a new family classic.

From Celebrate! by Sheila Lukins, here is a very easy recipe for
Orange-Ginger Cranberries
2 pounds fresh cranberries, picked over and rinsed
4 cups sugar
2 cups fresh orange juice
2 tablespoons finely minced fresh ginger
1.       Divide the ingredients evenly between two heavy saucepans and stir well.  Cook over medium heat until the berries pop open, about 10 minutes.
2.       Skim the foam off the surface with a metal spoon.  Cool to room temperature.  Then refrigerate, covered, for as long as 2 months.  Serve chilled or at room temperature.
Note:  I prefer to cook the cranberries in small batches for better texture
Happy Thanksgiving!
 Scott Handville, Assistant Library Director