Thanksgiving with The King’s Cupboard
Pilgrims actually used the term “turkey” for all wild birds, so turkey as we know it today could have in fact been any wild fowl — even an eagle.
Sweet treats such as candied yams, sweet potato or pumpkin pie were also absent from the menu. Sweet potatoes had not yet been introduced to New England in the 17th century and although pumpkins were plentiful, they were eaten boiled. The pilgrims’ supply of flour had been used by the time of the feast, so there were no pies or pastries of any kind.
A more realistic menu for the 1621 feast would have included: fish, berries, watercress, lobster, dried fruit, clams, maize, venison and vegetables such as peas, beans and squash.
In 1863, President Abraham Lincoln designated the last Thursday in November as a national day of thanksgiving. However, in 1939, after a request from the National Retail Dry Goods Association, President Franklin Roosevelt decreed that the holiday should always be celebrated on the fourth Thursday of the month (and never the occasional fifth, as occurred in 1939) in order to extend the holiday shopping season by a week. The decision sparked great controversy, and was still unresolved two years later, when the House of Representatives passed a resolution making the last Thursday in November a legal national holiday. The Senate amended the resolution, setting the date as the fourth Thursday, and the House eventually agreed.
Benjamin Franklin wanted the turkey to be the national bird of the United States. But it was Thomas Jefferson who opposed him. It is believed that Franklin then named the male turkey as ‘tom’ to spite Jefferson.
Easy and Delicious
Fresh Cranberry and
King’s Cupboard Caramel Pie
FILLING INGREDIENTS
11 oz jar of The King’s Cupboard Cream Caramel
1 package fresh whole cranberries
½ cup chopped walnuts
CRUST INGREDIENTS
1 1/3 cup flour
1/3 cup powdered sugar
½ cup butter
DIRECTIONS
- Preheat oven to 350°F.
- Mix flour and powdered sugar together. Cut in butter until mixture resembles crumbs.
- Press crust mixture on bottom and sides of 9” pie plate.
- Bake crust for 8-10 minutes. Remove from oven.
- Increase oven temperature to 375°F.
- Heat caramel sauce in a microwave for 40 seconds.
- Mix melted caramel, cranberries and nuts. Pour into pie shell and bake at 375°F for 20 minutes or until cranberries pop open.
Loosely cover pie and let cool. Filling will firm as it cools.
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