RECIPES: Save on Thanksgiving by balancing ease and cost

The sour economy has done wonders for improving home cooking skills, prompting many of us to cook from scratch to save a little scratch. But for a big holiday meal such as Thanksgiving, doing it yourself isn’t always the most practical or cost-effective way to go.

For one thing, says cookbook author Barbara Kafka, there is only so much oven and stovetop space in most kitchens, which makes it difficult to prepare the whole meal without creating a traffic jam.

Also, while some holiday dishes undoubtedly are better made from scratch, the quality and cost of many ready-made items has improved, says Kate Merker, associate food editor for Real Simple magazine.

The trick of balancing economy and good taste is knowing what to do and what to buy.

When in comes to the turkey, Kafka says she always roasts her own because it’s relatively easy to do, it’s generally inexpensive, and the meat is more likely to be moist so long as no reheating is involved.

Merker feels the same about the gravy.

“Store-bought gravy just doesn’t quite cut it for my family and me,” she says. “There is something about using all of the pan drippings that really ties everything together.”

But there are many parts of the meal that can be bought inexpensively and that you would be hard-pressed to do better on your own.

Baking is one thing that you can definitely leave to the professionals, says Kafka, especially since there’s so much good bread out there. Baking also is time consuming and easier to mess up.

If you do want to bake, Kafka recommends corn bread. It’s easy, fast, inexpensive and stays moist even when made ahead.

Merker adds that for dessert, purchased pies can be quite good. Plus a trip into town certainly beats chilling and rolling out pie crust. Or for a semi-homemade feel, pick up frozen pie crust.

An apple pie can be made with five or six large apples, a little butter and a few spices, all of which are pretty inexpensive, especially if you buy bagged apples, which usually cost considerably less than those sold by the pound.

Pumpkin pie is easy as well, if you use a pre-made crust and buy pre-seasoned, canned pumpkin pie mix.
For some of the other dishes in the Thanksgiving meal, Merker suggests using inexpensive and convenient store-bought items as a starting point, then fixing them up with fresh ingredients at home.

Stuffing mixes, which usually go on sale around Thanksgiving, are perfect for doctoring up.

“They’re not all that bad,” Merker said. “Extra sautéed onions and a whole lot of chopped fresh herbs can lift up many packaged varieties. And if you have dried fruit, such as apricots or cranberries, already in the house, those are great additions as well.”

Kate Hays, chef and owner of Dish Catering in Burlington, Vt., says that while vegetable sides are inexpensive, quick and easy to prepare at home, she loves sprucing up prepared items by adding a few key ingredients.

Frozen vegetables are excellent quality and usually much cheaper (and quicker to cook) than fresh.

Hays likes to elevate thawed, frozen Brussels sprouts by sautéing them in butter until heated through, then tossing them with crushed fennel seeds and lemon zest. Season with salt and pepper just before serving.

And heavy cream, says Hays, can perform miracles on most frozen vegetables.

To make an easy and luxurious creamed corn, add reduced heavy cream to thawed corn niblets, then season with salt and pepper, top with shredded cheddar or pepper Jack cheese, and broil until golden-brown and bubbling.

As for starchy vegetable sides, Merker says she would always vote for making them from scratch.

Potatoes are inexpensive and can go a long way. Plus, she says, for convenience, mashed potatoes can be made ahead and reheated. Roasted potatoes usually are just as good at room temperature.

As for cranberry sauce, though it’s easy to make, Kafka says forget about it.

“Ninety-five percent of Americans were brought up on canned, and in my family, they won’t accept anything else!”

HONEY CORN MUFFINS
A blend of buttermilk and honey makes these easy-to-prep corn muffins exceptionally sweet and tender. The muffins can be made a day ahead and stored in an airtight container at room temperature. Use any leftover buttermilk to make creamy dressings, fluffy pancakes or even a tangy smoothie.
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Yield: 12 servings

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/3 cup honey
4 tablespoons unsalted butter, melted

Procedure:
1. Preheat oven to 375 degrees. Coat 12-cup muffin tin with cooking spray.
2. In medium bowl, whisk together flour, cornmeal, baking powder, salt and baking soda.
3. In large bowl, whisk together eggs, buttermilk, honey and melted butter. Add flour mixture and stir to combine.
4. Divide batter among muffin cups and bake until golden brown and muffins test clean, about 30-35 minutes.

Nutrition data per serving: 150 calories; 43 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 41 mg cholesterol; 23 g carbohydrate; 4 g protein; 1 g fiber; 342 mg sodium.

Source: November 2009 Real Simple magazine

CARAMELIZED ONIONS WITH THYME
Traditional cranberry sauce alongside the turkey is a must at Thanksgiving. But that doesn’t mean you can’t offer other condiments, as well. Caramelized onions with thyme are made mostly from simple ingredients you’re likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, which generally cost less per pound than if you buy them loose.
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Yield: 8 servings

2 tablespoons olive oil
6 yellow onions, sliced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon fresh thyme

Procedure:
1. Add oil to large saucepan over medium-high heat. Add onions, salt and pepper, then cook, covered, stirring often, until soft, about 15 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until onions are a rich golden brown, about another 12-15 minutes.
2. Add wine and cook, stirring occasionally, until it evaporates, 4-5 minutes. Stir in vinegar and thyme.
3. Serve warm or at room temperature.

Nutrition data per serving: 77 calories; 32 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 1 g protein; 1 g fiber; 243 mg sodium.

Source: November 2009 Real Simple magazine

GREEN BEANS WITH HAZELNUTS AND GORGONZOLA
Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.
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Yield: 8 servings

2 pounds green beans, trimmed
1 1/2 tablespoons butter
1/2 cup chopped hazelnuts
1/2 cup crumbled Gorgonzola cheese
Salt and ground black pepper, to taste

Procedure:
1. Bring large saucepan of salted water to boil. Add green beans, return to boil and cook 3-4 minutes, or until bright green and crisp. Drain well and set aside.
2. Return pot to medium-high heat. Add butter and hazelnuts and stir until nuts are lightly toasted and fragrant, about 2-3 minutes. Add green beans and stir until heated through.
3. Remove pan from heat. Add cheese and toss until melted. Season with salt and pepper.

Nutrition data per serving: 122 calories; 76 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 363 mg sodium.