Our Gift to You: Recipes for the Thanksgiving Feast
Nov. 22, 2011

Thanksgiving is just a few days away, and no doubt you’ve been busy planning the menu. How about adding some new dishes to your mix of family favorites? In this newsletter, you’ll find recipes from Down East’s newest cookbooks. We’ve included standbys, such as mashed potatoes and candied yams, as well as twists on tradition, like grilled turkey and pumpkin cheesecake with elderberry glaze.

Enjoy! And don’t forget to join us on Facebook!

Kathy Gunst's Grilled Turkey

It's not traditional, but grilling may well produce the best tasting turkey. It's tender, juicy and wonderfully smoky, according to Notes from a Maine Kitchen author Kathy Gunst, who calls it a year-round crowd pleaser…

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Lisa Turner's Ultimate Mashed Potatoes

“Did you ever go to a restaurant and have mashed potatoes and you were amazed at how much better they were than the ones you make at home?” writes Lisa Turner in Eat Local. “You probably thought, sure, if I load them with butter and cream they’ll be like this at home, but I don’t want to eat that all the time. There’s actually more to it than that.” Here's the secret ...

Meg Wolff's Oven-Roasted Jewel Yams with Pecans

These yams are a holiday favorite of Meg Wolff, author of A Life in Balance. They are a delicious and healthy alternative to the marshmallow-brown sugar variety.

Kate Shaffer's Pumpkin Cheesecake with Elderberry Glaze and Chocolate Walnut Crumb Crust

“I am a life-long despiser of pumpkin pie,” writes Kate Shaffer, founder of Black Dinah Chocolatiers on Isle au Haut and the author of Desserted: Recipes and Tales from an Island Chocolatier. “But I adore pumpkin.” This cheesecake was her contribution to the island’s Thanksgiving potluck dinner.

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