Munchies

Thanksgiving as a Gourmet Meal (as opposed to a holiday)

I grew up during a time and place when the American Thanksgiving represented a celebration about the good guys who made it to North American shores from Europe back in the 17th century. Later, I learned that Thanksgiving first became a reality in 1863, when President Lincoln proclaimed the last Thursday in November as a national day of Thanksgiving. Thanksgiving was finally sanctioned by Congress as a legal holiday in 1941, claiming the fourth Thursday in November as the date to for every American to eat themselves silly.

Thanksgiving these days is paralleled with guilt about how invading European conquerors treated this country’s Native Americans. While this shame seems valid, it does nothing to stem the gluttony that occurs over this holiday weekend. If you, like me, consider this long weekend as more about time off from work than as a time to give thanks for imperialistic tendencies, then you might want to sign up quick to grab a recent copy of JRMushrooms & Specialtie’s special Thanksgiving newlsetter. J. R. makes turns the traditional into a truffle- and mushroom-lover’s delight.

J. R. begins the meal with a light hors d’ oeuvre that consists of Black Truffle Tapenade Rounds and/or Porcini Paste Burschetta. Both appetizers need French bread and possible goat cheese and chopped tomatoe additions. Another appetizer tip includes a drizzle of some white or black truffle oil onto fresh goat, Manchego or Gruyere cheese (if you can find cave-aged Gruyere, go for it).

The main-meal dishes include mushroom soups, a mushroom stuffing, and tips on how to turn a turkey into a gourmet’s delight if you eat meat. Oh – and let’s not forget a dusting of truffle flour in the gravy…a great idea for a lovely aroma and taste that works well with potatoes.

The desert – if you have room for it – consists of white truffle honey drizzled over ice cream. This same honey works well with sweet potatoes, too.

I could bypass the entire Thanksgiving weekend myself, as this holiday means little to me as an aging conservative hippie (yes, that’s a paradox) who prefers veggies over meat. Instead, I’d rather celebrate all year long with J.R.’s products – especially the White Truffle Honey. This little gem adds its glory to everything from veggies to cheeses to hot tea at any time of the year.

Other truffle gourmand hints:

Black Truffle Tapenade: The Tapenade consists of black truffle pieces along with black olives, champignons and spices. Besides using this tapenade on toast, you can brush a thin layer on grilled meats, especially steaks or add it to your favorite tomato pasta sauce. Toss with some fettuccine for an instant meal. Add to risotto. Its powerful taste takes a little a long way.

Porcini Mushroom Paste: Mix this with a little olive oil and lemon juice for an incredible sauce for carpaccio. Add a little to your cream sauce to serve over pasta. Spread a little on toasted French bread and top with chopped tomatoes for a great hors d”oeuvre or appetizer. Add a tablespoon or two to stews or pasta sauces. Spread on grilled or pan fried veal chops for a delicious addition.

White Truffle Oil: White truffles are among the world’s rarest tubers that are found in the area around Alba in northern Italy as well as central Italy in the fall. While white truffles can cost thousands of dollars per pound, you can enjoy the same ethereal taste and aroma with this extra virgin olive oil infused with white truffles. Use very sparingly over pasta, tomato-based sauces, sliced tomatoes and mozzarella cheese, fine cheeses such as Manchego and goat cheeses. Yes, you can drizzle this on mashed potatoes as well for a yummy new taste sensation.