A Different—and Innovative—Thanksgiving Celebration  

A Conversation with Lauren Powers, Kim Barnes, Joel Kleinbaum, and Eric Beckman

Thanksgiving 2020…what a different holiday it will be from other years! We at Barnes & Conti put our heads together to think about all of us—our virtual family of friends, clients, and colleagues—can innovate this Thanksgiving so we can have a celebration that expresses gratitude, is meaningfully connected to all of our loved ones, as well as being delicious!

Lauren: As with most of us, we will have a much smaller table. We will miss my mom and all her stories and holiday commentary; she passed away this past May. Our extended family and close friends will be physically separated from us, but we plan to connect at some point through Zoom. Our multi-day tradition—which consists of getting together with our friends pre- and post-holiday at the local bar, having the kids’ friends sleeping over the night of Thanksgiving, followed by a scrumptious day-after-Thanksgiving brunch prepared by my dear friend Signe—won’t be happening. But we will look forward to the time when we can reunite and will take this year as an opportunity to give thanks for the love we share and the hopes we have for the future.

Kim: Every Thanksgiving, I make my mom’s Apple Noodle Pudding as a side dish. It's sweet, so some people find it odd as a side, but it goes really well with turkey and/or ham! The recipes of those we love can help keep us connected to family and friends over time and distance. This Thanksgiving, if you’re missing family and friends due to loss or distance, why not try making something you associate with them?

Joel: If you like to cook and/or feed your friends and family, you can still do that! Since this past April, I’ve been cooking holiday meals for a friend who comes by, picks up the entire meal on my front porch (including wine!), goes home, and then we eat together over Zoom. According to the Center for Disease Control, cooking for others and then delivering it or having them pick it up is extremely low-risk, as long as you wash your hands regularly and thoroughly, and practice common sense about sanitation. If you’re cooking for high-risk people, you might want to wear a mask while handling uncooked food (salads), or dishing the hot food into your to-go containers.

Lauren: We are trying new dishes as opposed to going with all of our tried and true ones. My husband did draw the line at too much innovation by making sure we retained our turkey, stuffing and gravy recipes, but we will see if we can find some new recipe traditions for future years. Below is a recipe from Smitten Kitchen, Gratin of Leeks and Potatoes, that we intend to try — we just love leeks and potatoes!

Joel:  Regarding new dishes, I’ve never taken to the traditional Thanksgiving green bean casserole. First of all, it’s not seasonal where I live, and it’s all (or almost all) out of cans. Brussels sprouts are a big fall favorite, especially roasted with olive oil and chopped onion. Eric Beckman shared this recipe in a newsletter a few years ago But this year, we’re going to be completely different and have greens (collards or kale, depending on availability) braised with caramelized onions, with smoked chicken sausage standing in for the more traditional ham hocks.

Eric: In preparing for a virtual Thanksgiving at our house, we realized how often the holiday can feel heavy with the weight of tradition and expectation. We also decided last year that many of the traditional Thanksgiving foods really end up like baby food, so we went for substitutes that have texture and contrasting flavors. My suggestion for squash is a Roasted Butternut Squash with shallots and pomegranate — a recipe inspired by Yotam Ottolenghi (see recipe, below). It combines wonderful flavor with beautiful colors that will show up well in person and on a video chat with others.

Lauren: If you miss cooking with family members in the kitchen, why not cook separately, but keep one another company over Zoom? Maybe you could even have your preparation become a virtual cooking class!

Joel: In terms of cooking for fewer people, you can cook with parts of a turkey and still have leftovers. Even a turkey half breast for two has a couple of days’ worth of leftovers in it. I think dark meat is underrated, and wine-braised turkey thighs (see my recipe, below), is just one delicious and different suggestion for a small group. If you are roasting a whole turkey and aren’t able to feed half an army, why not just pick a few side dishes for Thanksgiving and make them in smaller amounts? Then you can make different side dishes on different days as you enjoy your leftovers.

Eric: Another way to spice up typical Thanksgiving fare is to upgrade your pumpkin pie. I saw a fun version for a family of automotive fans by placing a toy car on the pie and using whipped cream to make a “burn-out” around the top. What other ways might you get creative with your pies? I like sprinkling some chopped dried cranberries and chocolate nibs or crumbled dark chocolate on top before baking. The cranberries add a touch of acid to accent the heavy one-note of pumpkin and the dark chocolate nibs combine well with both flavors for a serious pie upgrade (and who doesn’t like a little chocolate at the end of a meal?).

Kim: Some years ago, I wrote a Thanksgiving article in which I suggested a Thanksgiving of Learning. While that could certainly apply to every Thanksgiving, this year, perhaps we could emphasize a Thanksgiving of gratitude and connection, despite the restrictions that our current situation imposes. Keeping the connecting strands of love and friendship visible and creating new ones seems especially important in this world where we are more isolated than ever before. In the spirit of the the holiday, we wish you health, joy, and wonderful, warm, meaningful connections.

Article for a Peaceful Thanksgiving: "Disagreement Doesn’t Have to Be Divisive"

by Francesca Gino from Harvard Business Review (excerpt)

Editor's note: Whether you're able to celebrate in person or need link via Zoom, Thanksgiving table talk—post election—can tend towards the contentious. We found this article very compelling; it is not only relevant but it echoes our concepts of Constructive Debate and Exercising Influence, especially stressing the importance of receptive influence behaviors. An excerpt is below:

“...On social media and in real life, we regularly find ourselves engaging with people whose core beliefs and values seem to clash with our own. Disagreements about whether masks slow the spread of the coronavirus, whether people should be allowed to work at home during the pandemic, or who should have won the U.S. presidential election too often degenerate into heated arguments.

Rather than engaging in potentially difficult or uncomfortable conversations, many of us try to avoid them altogether. But there may be a more effective approach: using conversational receptiveness in our language. This means parties who disagree should communicate their willingness to engage with each other’s views. It involves using language that signals a person is truly interested in another’s perspective...”

Read the entire article

Thanksgiving Recipes

Featured Recipe: Potato and Leek Gratin

Contributed by Lauren Powers, SVP Business Development. Adapted from The Smitten Kitchen

Ingredients:

• 2 tablespoons unsalted butter, plus more for pan
• 2 1/2 pounds yukon gold potatoes, unpeeled, scrubbed, thinly sliced
• 1 thick or 2 slimmer leeks, halved, washed, cut into 1-inch segments
• 2 cups heavy cream or milk (or part milk and part cream)
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, minced
• Leaves from 3 sprigs fresh thyme
• 1/2 cup plain breadcrumbs (panko or homemade are great here) (Note: omit if you need to cook gluten-free)
• 3/4 cup coarsely grated gruyère, comté , or baby Swiss cheese

Method:

1. Heat oven to 350 degrees F. Generously butter an 8×12-inch or 3-quart baking dish.
2. Arrange small stacks of sliced potatoes on an angle, slightly fanned, in different directions filling the pan loosely. Tuck leeks, halved side up, between potatoes around the pan.
3. In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves.
4. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated.
5. Cover pan tightly with foil, place on a baking sheet to catch any drips, and bake for 30 minutes.
6. Meanwhile, melt 2 remaining tablespoons butter. Add breadcrumbs, salt, and pepper to taste and mix to evenly coat.
7. At 30 minutes, briefly remove pan from oven and remove foil. Sprinkle top evenly with cheese, then scatter with buttered breadcrumbs.
8. Return to the oven without foil for 45 minutes, until potatoes are totally tender, the top is browned, and the edges are bubbly. (Insert a knife or skewer into potatoes to feel for crunch or resistance. Return to the oven if needed.)
9. Let cool for 10 minutes before serving hot.

Serves 8 as a side dish

Salad/Appetizer: Mixed Green Salad with Figs, Gorgonzola, and Pecans

From B. Kim Barnes

Here's a new and elegant recipe from Kim that's sure to please.

Ingredients:

Mustard vinaigrette

• 3 tbsp wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp Dijon-style mustard
• 1 tsp honey
• 1/2 tsp freshly ground pepper, or to taste
• 1/2 cup olive oil (not extra-virgin)

Salad

• 1/2 cup chopped pecans (or favorite nut)
• 10 cups mixed baby field greens or favorite greens
• 1/4 cup thinly sliced white, yellow or red onion
• 16 fresh figs, washed, stems removed
• 4 ounces Gorgonzola or other blue cheese, crumbled
• 1/4 cup fresh chopped parsley

Method:

1. Preheat the oven to 350 degrees.
2. In a small bowl, whisk together the vinegar, lemon juice, mustard, honey and pepper. Slowly drizzle in the oil, whisking continuously; set the dressing aside.
3. Spread the nuts on a baking sheet and bake for 8-12 minutes until the nuts are lightly toasted. Remove and set them aside to cool.
4. Arrange the greens on a serving plate or 8 individual salad plates. Arrange the onion over the greens. Halve the figs lengthwise and arrange them over the greens. Sprinkle the cheese, chopped parsley and nuts over the salad. Drizzle 2 to 3 tablespoons of vinaigrette over the salad and serve.

Makes 8 servings. From Annabel Cohen.

Side Dish or Vegetarian Main Dish: Roasted Butternut Squash with Shallots and Pomegranate

Eric Beckman, Chief Operating Officer

Squash is plentiful in the fall, and roasted squash is a staple of comfort food for many cultures around the world. This roasted squash recipe was inspired by chef Yotam Ottolenghi. The dish is a delicious and colorful accompaniment to your table, or serve over a bed of rice with sautéed portobello mushroom slices for a whole meal.

You can combine more than one type of squash in the recipe by making all the pieces about the same thickness for roasting. Also, flat leaf parsley can be used instead of cilantro, and commercial za’atar or Moroccan spice blend can be used instead of mixing the spices yourself.

Ingredients:

• 2 medium to large butternut squash
• 5 large shallots, peeled and chopped
• 1 medium garlic clove, peeled and cut in half
• 3 tbsp extra-virgin olive oil
• 2 medium limes, juiced
• 1 medium pomegranate, or handful of pomegranate seeds
• 1 cup Greek or plain whole yogurt
• 1/2 cup cilantro leaves (or parsley if preferred), chopped
• 2 tsp spice mix (option: za’atar or Moroccan spice blend)
• Kosher salt
• Freshly ground black pepper

Spice Mix:

• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground nutmeg

Combine spices in small bowl and stir in 2+ Tablespoons of olive oil until smooth blend.

Method:

Pomegranate: If using a whole pomegranate, remove the seeds by cutting off the very top and bottom, then scoring the skin vertically into quarters. The pomegranate can then be split into four parts that allow easier removal of the seeds to place in a bowl for later use.

Squash: Preheat oven to 400 F. Slice ends off squashes, cut in half length-wise, and scrape out seeds. With skins on, slice them crosswise into 1/2 inch thick pieces. Place pieces on large parchment covered baking sheet. Brush squash pieces with olive oil and spice mix. Roast in the oven for about 20 minutes, or until the squash is fork soft and browning at edges.

Cilantro or Parsley: Remove leaves from stems and chop medium coarse. Set aside.

Shallots: While the squash is in the oven, sauté the shallots in a tablespoon of olive oil stirring frequently over medium heat. Add garlic after 2 minutes. As shallots begin to brown and caramelize, deglaze with lime juice, add pinch of salt and pepper each, and remove from heat.

To Serve: Fold squash and shallots together, and plate on large serving platter or shallow bowl. Garnish evenly with the cilantro/parsley. Spoon yoghurt across middle of dish and sprinkle whole thing with pomegranate seeds. Can be served individually as well by parsing out squash and shallot mix into bowls and garnishing each as above.

Main Dish: Red Wine Braised Turkey Thighs

Joel Kleinbaum, Web Developer and Internet Strategist

Reprinted from our 2013 Thanksgiving Newsletter

Ingredients:

• 2-3 turkey thighs, bone in
• 1 large or 2 small onions, diced
• 2 large or 3 small carrots, peeled and diced
• 3-4 ribs celery, diced
• 3-4 cloves garlic, peeled
• 1/2 bottle or more decent red wine (Pinot Noir, Cabernet, Cote du Rhone, or Syrah preferred)
• 2-3 tbsp flour or gluten-free flour mix
• 1-2 sprigs thyme
• 1-2 bay leaves
• 1-2 sprigs Italian parsley
• 3-4 Juniper berries
• 3-4 whole cloves
• 1 1/2 tbsp butter
• 1 1/2 tbsp olive oil (or other oil)
• Salt and freshly ground black pepper
• Chopped Italian parsley for garnish

Method:

1. Salt and pepper the turkey thighs on both sides and set aside.
2. In a large, heavy pot, sauté the diced onion, carrot, and celery in the butter and oil over medium heat until the vegetables are lightly caramelized Remove the vegetables from the pot with a slotted spoon.
3. Turn the heat up and add the turkey thighs to the pot, skin side down, one at a time (you don’t want to lose too much heat in the pot). Let the skin brown for a few minutes, and turn over.
4. When both sides have browned, add the onion, carrot, and celery back to the pot, and stir for a minute or so.
5. Add the flour and stir to spread it around. Let the flour cook for 3-4 minutes.
6. Add the wine all at once, stir to incorporate the flour, and bring to a boil. You should have almost enough liquid to cover the thighs. If not, add more wine or some water.
7. Add the garlic cloves, parsley, thyme, bay leaf, juniper berries, and cloves. You can put them in a cheesecloth sack if you like (it will make it easier to fish them out). Turn the heat to low, cover, and simmer gently for at least an hour.
8. After an hour, check the turkey thighs for tenderness. When done, they should be very tender but not quite falling off the bone. When done, remove the turkey thighs from the pot. You can also remove the garlic, herbs, etc. if you like.
9. The braising liquid will be your sauce/gravy. If it’s too thin, bring to a boil and cook it down for 5-10 minutes. It should be thick enough to coat a spoon. If you want to be fancy, you could add 1/2 lb of sliced sautéed mushrooms and/or an ounce of (flaming) brandy to the sauce.
10. Carve the thighs into thick slices parallel to the bone. You can leave one large piece with the bone in, or try to remove the bone.
11. Serve with some of the sauce poured over, garnished with chopped parsley.

Beverage: Hot Spiced Apple Cider

Elaine Turcotte, Operations Manager

Elaine contributed this version of a classic, warming autumn drink. Joel, our recipe editor, suggested adding a shot of rum or brandy to make it even more warming, and Elaine did not object!

In large pot combine:

• 2 quarts apple cider
• 1/2 Cup brown sugar
• 1/4 teaspoon salt
• Make and fill a cheesecloth bag with: 1 teaspoon whole allspice 1 teaspoon whole cloves 1 3-inch cinnamon stick
• Cover pot, simmer 20 minutes, take out spice bag. Serve hot.

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