Bena Mae’s Kitchen: Breaking Tradition

My family’s Norman Rockwell-ian tradition of Thanksgiving dinner was broken this year by circumstances beyond our control. Our usual clan of eight to 10 family members was reduced to the four of us, son Steve, daughter-in-law Kathy, grandson Sam, and myself.

The remainder of our family circle were eating dinner with a grandmother who was in a nursing home. Since she couldn’t be with us, it was only right and proper for them to share Thanksgiving day with her. But that was not the only break in tradition.

As luck would have it, Kathy’s oven broke down the day before Thanksgiving.  Calling the dealer was no help since he said it would take about 11 days to get the parts needed to fix it. So there Kathy was with the preparations all ready to put in the oven the next day and no oven to cook them. Since necessity is the mother of invention, this called for a plan.

So out comes the slow cooker, just the right size for cooking the turkey breast.  The ham presented no problem since it was pre-cooked. The sweet potato casserole, turkey dressing and gravy, mashed potatoes and green beans cooked nicely on the outdoor grill, as did the yeast rolls.  Pumpkin and chocolate fudge pie were store-bought and were surprisingly good.

One thing that wasn’t missing was the cry from Steve that “this is the best dressing or turkey or whatever you’ve ever made,” or words to that effect. He always says this. It’s a running joke in our family and dinner wouldn’t be dinner without his euphoric exclamations.

Another thing that wasn’t missing was the warmth of family that Thanksgiving always brings. How great is that?

As we were cleaning up after the meal, I told Kathy that the dinner was the best we’d ever had. I suggested she use the same method for cooking Thanksgiving dinner next year. The look she gave me……….

Hope your day was as fulfilling and happy as mine was. Now to get psyched up for the grueling, frantic shopping frenzy in the days ahead. 

Or to quote actor and comedian W.C. Fields, “There comes a time in the affairs of man when he must take the bull by the tail and face the situation.” 

You can  taste the sweet richness of hazelnuts when you bite into one of these cookies. Include them in your Christmas baking. Makes 36.

Hazlenut Cookies

3 cups cake flour or all-purpose flour

3/4 cup confectioners’ sugar

1/2 cup hazelnuts, toasted and ground

1/4 teaspoon salt

1-1/4 cups (2-1/2 sticks) unsalted butter, cut into small pieces

1 square each white and semisweet chocolate, melted (optional)

Heat oven to 325 degrees F.

Stir together flour, confectioners’ sugar, hazelnuts and salt in medium-size bowl.

Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half.

Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork.

Bake at 325 degrees F for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack.

To decorate: Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates.