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Yield: 6 servings

Put the water, cloves, and cinnamon in a 2- to 3-quart pot and bring to a gentle simmer over medium-high heat. Add the tea and turn off the heat. Steep 5 minutes. Remove the tea and strain the spice water into a serving bowl. Discard the cloves and cinnamon. Add the orange juice, lemon juice, and sugar to the tea and stir. Stir in the brandy, whiskey, or cognac (your choice). Serve hot, garnished with a lemon slice.

Garnish: thin lemon slices

1 cup brandy, whiskey, or cognac

1 cup sugar

Juice of 2 lemons

1 cup orange juice

3 bags black tea

1 stick cinnamon

6 whole cloves

6 cups water selves—just keep it in a ceramic pitcher on a warming tray or in a slow cooker set to low heat. ahead of time and let guests serve -them

This November 1959 recipe was such a hit in testing that it has become a go-to party drink for our editors. The combination of tea, citrus, spice, and spirits is both -warm ing and refreshing. Plus, you can make it

-HANDS ON TIME : 15 MINUTES

TOTAL TIME : 15 MINUTES ;

Yield: about 2 pints

WITCHES’ WREB are nicely caramelized, about 30 -min utes. Add the vinegar, sugar, and -cran berries, and continue cooking until the cranberries have split their skins, about 10 minutes. Season with salt and pepper to taste. minutes; then stir, reduce the heat to medium-low, and continue cooking, stirring occasionally, until the onions

Let the onions cook without stirring 5

Heat a large skillet over medium-high heat and add the oil, then the onions.

Salt and freshly ground black pepper, to taste

2 cups cranberries

3 cup sugar

2 pounds sweet white onions, sliced very thinly

2 tablespoons vegetable oil sweetness makes the dish.

Few chefs are more deeply connected to New England cooking than Jasper White. In November 1991, we asked him to produce a menu of Thanksgiving sides, which he did with serious attention to the historical record. Knowing that cranberries and onions were widely eaten in colonial America, he combined them into this sweet-savory condiment. Be sure to let the onions caramelize fully—their

-HANDS ON TIME : 15 MINUTES

TOTAL TIME : 55 MINUTES ;

C RANBERRY– NIONO JAM

SAUCE S & DRINKS

Yield: 6 to 8 servings with the whipped cream. Sprinkle with gingersnap crumbs. Slice the cake crosswise and serve immediately.

¼ cup of heavy cream with the cream cheese, sour cream, granulated sugar, and vanilla. Beat until smooth. Spread a bit of the filling between two gingersnap cookies and set them, standing on their sides, into a -stan dard bread-loaf pan. Spread filling on another cookie and press it onto the stack. Add another layer of filling and a cookie. Repeat until you have 9 or 10 cookies across, depending on the width of your pan. Repeat this method to create 2 more rows. Cover the bread pan with plastic wrap and refrigerate at least 6 hours and up to 1 day. Whip the remaining 1 cup of heavy cream with the powdered sugar to form firm peaks. Transfer the cookie stacks to a serving platter and frost generously

In a medium-size bowl, use a handheld or standing mixer to combine

Garnish: gingersnap cookie crumbs

3 tablespoons powdered sugar

Cream Cheese

(Neufchâtel)

1 8-ounce package reduced-fat

1/4 cup plus 1 cup heavy cream ish gingerbread wafers, such as Anna’s brand (available at Ikea) or Nyåkers, are ideal. But regular store-bought -ginger snaps are fine.

N ote: For best results, buy the best gingersnap cookies you can find. Swed - cake is the holiday dessert of your dreams!

Inspired by a July 1947 recipe, which called for stacking gingersnaps with whipped cream, cream cheese, maraschino cherries, and walnuts, we opted for a loaf cake in the style of the classic chocolate icebox cake. It can be easily doubled for a large crowd and looks gorgeous when sliced.

Attention, non-bakers: This no-bake

-HANDS ON TIME : 20 MINUTES

PLUS AT LEAST 6 HOURS CHILLING ;

TOTAL TIME : 20 MINUTES

Erbreadggin Ceboxi

Yield: 8 servings

Just before serving, make the topping: Use a standing or handheld mixer to whip the cream, powdered sugar, and hazelnut liqueur into medium peaks. Spoon a bit of whipped cream over each slice of pie and sprinkle with chopped hazelnuts.

Pour into the prepared shell. Bake until the filling is set and a knife inserted into the center comes out clean, 45 to 50 -min utes. Cool completely on a wire rack.

Meanwhile, heat your oven to 375°. Line a pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the weights and parchment and bake an additional 10 minutes. Remove from the oven and cool. Reduce the heat to 350°. In a medium-size bowl, whisk together the pumpkin purée, cream, eggs, brown sugar, cinnamon, ginger, and nutmeg.

1/

4 cup cider vinegar

1/

(see “Note,” below left)

36–40 gingersnap cookies

1 1

3 tablespoons granulated sugar

Flute the edges and prick the bottom with a fork. Chill 20 minutes.

Roll out the chilled dough on a lightly floured surface to form an 11-inch round. Transfer to a pie plate, pressing the dough into the corners.

Preheat your oven to 350° and set a rack to the middle position. Make the crust: In a medium-size bowl, stir together the flour, sugar, and salt. Use a pastry cutter or fork to cut the butter cubes into the dry ingredients until the pieces are about the size of a pea. Then use your fingers to rub some of the butter into the flour so that it forms flakes; the mixture should look like cornmeal with lumps in it. Stir it into the toasted hazelnuts. Sprinkle in the water and vinegar, mixing with a fork until the pastry begins to hold together. Gather it into a ball, press into a disc, and wrap in plastic wrap. Chill at least 30 -min utes and up to overnight.

1/4 cup coarsely chopped hazelnuts

1 tablespoon hazelnut liqueur

2 tablespoons powdered sugar

1 cup heavy cream

FOR THE TOPPING:

1/2 teaspoon freshly grated nutmeg

3/4 teaspoon ground ginger

1 teaspoon ground cinnamon

2/3 cup firmly packed light-brown sugar

2 large eggs, lightly beaten

1 cup heavy cream

2 cups plain pumpkin purée

FOR THE ILLING:F

1 teaspoon white or cider vinegar

3–4 tablespoons cold water

3 tablespoons finely ground hazelnuts

8 tablespoons (1 stick) cold butter, cut into cubes

1/2 teaspoon table salt

1 tablespoon granulated sugar

1 1/2 cups all-purpose flour

FOR THE C T:SRU

Corby Kummer riffed on classic pumpkin pie with multiple variations, including Pecan Crunch, Marble Cheesecake, and this charmer. It’s fully recognizable to -tra ditionalists, but adds a pleasing aroma of hazelnuts to keep things interesting.

In our October 1995 issue, food writer

Yield: 8 to 10 servings high heat, bring the apple, cranberries, 1 cup of sugar, and 1 cup of water to a boil. Reduce the heat to a simmer and cook 10 minutes; then remove from the heat and let sit 15 minutes. Meanwhile, make the topping: In a medium-size bowl, whisk together the flour, -corn meal, baking powder, and salt. Add the egg, oil, milk, and lemon zest, and stir just to combine.

Pour the cranberry filling into the prepared baking dish (or ramekins); then top with the cornmeal batter. Bake until the topping is firm and just beginning to turn golden at the edges, 25 to 30 minutes. Serve warm, with ice cream.

In a 3- to 4-quart pot over medium- inch baking dish or 8 ramekins. Set aside.

Preheat your oven to 350° and set a rack to the middle position. Grease a 9x13-

Yield: about 3½ dozen

Preheat your oven to 350° and set your oven racks to the lower and upper third position. Dust the counter with flour and roll the dough out to a 3/1inch thickness. Use cookie cutters to cut the dough into desired shapes; then arrange on cookie sheets and transfer to the oven. Bake until cookies just begin to turn golden brown, about 20 minutes. Remove from the oven and let cool to room temperature. Meanwhile, melt the chocolate in a double boiler. Dip a corner of each cooled cookie into the chocolate and set on a piece of waxed paper until the chocolate firms up, at least 30 minutes, depending on the weather. Store in airtight containers on layers of waxed paper.

In the bowl of a standing mixer (or in a large bowl, if using a hand-held mixer), cream the butter and sugar on medium speed until blended. Add the flour and beat until the dough comes together (it will look crumbly at first). Gather the dough into a ball, and knead twice; then press it into a disc and wrap it in plastic wrap. Chill at least 30 minutes and up to overnight.

7 ounces semisweet chocolate, finely chopped

2 1/3 cups all-purpose flour, plus more for work surface

3½ cups (12-ounce package) cranberries, fresh or frozen 1 cup granulated sugar 1 cup water

1 large firm-tart apple, such as Granny Smith or Northern Spy, peeled and diced

FOR THE ILLING:F

Puff-Up” recipe, from which this cobbler draws its inspiration. It was a tasty dish, but we liked it even better when we added apples in the filling and cornmeal in the topping.

Irene Young of Melrose, Massachusetts, won $3 in March 1947 for her “Cranberry

1 cup firmly packed light-brown sugar

2 sticks salted butter, softened

Chances are you have everything you need to make these tasty bites in your kitchen right now.

Who can argue with a cookie that calls for just four ingredients (three if you skip the chocolate)? We found this one in our December 1948 issue and tweaked the proportions so that it worked with contemporary ingredients (flour and butter have changed through the years).

TOTAL TIME : 1 HOUR 20 MINUTES ; -HANDS ON TIME : 30 MINUTES

BROWN-SUGAR READBSHORT

Yield: 8 servings a decorative frill around the edge and dust the pie all over with nutmeg. serving, pipe whipped cream to create

Beat the heavy cream to form stiff peaks. Set aside ¼ cup of the whipped cream to decorate the pie. Fold the rest of the cream into the filling; then pour it into the pie shell. Refrigerate until firm, at least 2 hours. Just before tic wrap pressed into the surface so that it doesn’t form a skin. Refrigerate until the mixture cools to room temperature, about 1 hour (you don’t want it to get too firm).

Garnish: freshly grated nutmeg

YankeeMagazine.com/ Pie-Crust )

(for a recipe, go to:

1 prepared graham-cracker crust

1 1/3 cups heavy cream

1/4 teaspoon table salt

1/2 cup granulated sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

2 tablespoons whiskey

1 envelope (1 tablespoon) unflavored gelatin

Pour ¼ cup of the milk into a small bowl; sprinkle the gelatin over it. Let stand until the gelatin softens, about 10 minutes. Meanwhile, in a 2- to 3-quart sauce pan, combine the remaining ¾ cup of milk with whiskey and vanilla. Set it over medium-low heat. Whisk in the eggs, sugar, and salt, and cook, stirring continuously, until the -mix ture reaches 160° on an instant-read thermometer. Watch the mixture -care fully so that it doesn’t curdle. Remove it from the heat and stir in the gelatin to dissolve. Transfer the mixture to a medium-size bowl and cover with -plas

Desserts

1/4 cup plus 3/4 cup milk

Yield: 10 to 12 servings and bake until the top is browned and the dressing is cooked through, about 45 minutes. Serve hot.

Add this mixture to the crumbled cornbread along with the reserved bacon, pecans, and thyme. In a small bowl, whisk together the stock, bourbon, and egg. Pour over the cornbread mixture and toss to coat. Transfer to the prepared baking dish

We love chiffon pie and think it’s time for a chiffon revival. These gelatin-fortified puddings, folded with fluffy whipped cream, produce incredible textures. And they’re great for non-cooks who don’t feel like baking. (Hint: You can use a storebought crust here.) This pie tastes like a glass of creamy eggnog and is based on a wartime Thanksgiving recipe from November 1942. Yankee’s food editor at the time, Marjorie Mills, wrote, “It departs a bit too much from the traditional for our taste, but it’s a delectable -concoc tion.” We’re glad you broke with tradition, Marjorie. This one’s a winner.

Crumble the cornbread in a large bowl and set aside. In a large skillet, cook the bacon over medium-low heat until crisp. Drain it on paper towels, reserving the fat in the pan. Add the onion and celery to the pan; season with salt and pepper. Cook, stirring often, until the onion is translucent, about 6 minutes.

Preheat your oven to 350° and set a rack to the middle position. Butter a 9x13inch baking dish and set aside.

1 large egg, beaten

2 tablespoons bourbon

1 cup reduced-sodium chicken stock or turkey stock

2 teaspoons dried thyme

1 cup chopped pecans

2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2 large stalks celery, diced

1 medium-size onion, diced

4 slices thick-cut bacon, sliced

1 1/

1/

1 loaf day-old cornbread (for a recipe, go to: Yankee Magazine.com/cornbread )

Butter (for dish)

ON–PECANBBOUR DRESSING

Yield: about 12 servings turkey with 5 cups gravy drippings in the roasting pan. Let the turkey rest 20 minutes before carving. until the skin is golden brown and a thermometer inserted into the thickest part of the breast to the bone registers 160°, another 1½ to 2 hours, depending on the size of your bird. Remove from the oven and transfer the bird to a -carv ing board; tent it with foil. Reserve the the saucepan, along with the maple syrup. Do not boil. Tie the turkey’s legs together with butcher’s twine. Place the turkey, breast side down, on a rack in a large roasting pan and brush the cavity with half of the Basting Sauce. Pour 2 cups of chicken or turkey stock into the bottom of the pan. Cover the turkey with tented aluminum foil; just pat it down over the meat (no need to seal). Transfer to the oven and reduce the heat to 325°. Roast 1½ hours; then remove the foil and flip the bird breast side up and baste. Return it to the oven and roast, uncovered, basting with Basting Sauce every 30 minutes or so— and adding stock to the pan as needed to keep the drippings from burning—

While the turkey is resting, make the gravy: Set the roasting pan with the drippings over two burners on your stove and set both to medium heat. Add the remaining Basting Sauce and whisk in the flour. Cook, whisking -continu ously to pick up any browned bits from the bottom of the pan. Add the stock and cook, stirring, until the gravy is thickened and smooth (if needed, run it through a strainer). Season with salt, pepper, and bourbon. Carve the turkey and serve with the gravy.

Now make the Basting Sauce: In a small saucepan, melt the butter over low heat. Put bourbon and pecans in a blender; blend until smooth. Add to

Remove the bird from the brine, and drain and pat dry. Let the turkey sit, uncovered, 30 minutes at room -tem perature before roasting. Discard the brine. Preheat your oven to 400° and set a rack to the lowest position.

The evening before you roast the turkey, mix the water, salt, bourbon, sugar, garlic, and bay leaves in a lobster pot or other container large enough to accommodate the bird; stir until the salt and sugar have completely dissolved. Place the whole turkey in the brine, breast side down, and move it around a bit to expel air from the cavity. Place the container in the refrigerator (if brining outside, remember to add ice and secure the lid). Let the turkey rest in the brine 12 hours.

1 tablespoon bourbon

Kosher salt and freshly ground black pepper, to taste

4 cups reduced-sodium chicken stock or turkey stock

1/2 cup all-purpose flour

FOR T HE GRAVY: Drippings from the roasting pan Remaining Basting Sauce

4 cups reduced-sodium chicken stock or turkey stock, divided gallons cold water

Remove the giblets and neck from the bird, saving the neck if you plan to make stock (for a recipe, go to: Yankee Magazine.com/Stock). Set aside.

/

FOR T HE BRINE: 1 12- to 15-pound natural turkey (see “Note,” above)

N ote: This recipe works best with a natural, untreated turkey. If you’re using a kosher or pre-brined turkey, skip the brining step.

It’s hard to imagine more companionable flavors than bourbon and pecans, and although both may have their roots in the South, they suit a New England -Thanks giving menu when added to dressing, turkey, and gravy. Inspired by a recipe from November 1980, we brine a turkey overnight in a bourbon-infused solution, then roast it with a basting liquid of butter, bourbon, pecans, and maple syrup.

PLUS AT LEAST 8 HOURS BRINING ; -HANDS ON TIME : 45 MINUTES

TOTAL TIME : ABOUT 3½ HOURS

TURKEY & GRAVY

BRINED ON–PECANBBOUR

Spoon ½ cup of the sauce into a small bowl. Add the egg yolks one at a time, beating well after each addition. Add this mixture back to the sauce and stir over low heat until the sauce is smooth and thick, 3 minutes; don’t let it boil. Remove from the heat and add the lobster. Pour the mixture into a medium-size casserole dish and -sprin kle with the topping. Transfer to the oven and bake until golden brown, 10 to 15 minutes. Serve hot, garnished with minced chives. Yield: 4 to 6 servings

Preheat your oven to 350° and set a rack to the middle position. Make the -top ping: In a small bowl, stir together the butter, crackers, paprika, and cheese. Set aside. Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside. In a 3- to 4-quart sauce-pan over medium-low heat, melt the -remain ing 5 tablespoons of butter. Add the flour and cook, stirring, until the -mix ture looks smooth and glossy. Stir the half-and-half into the reserved lobster/ sherry mixture; then whisk that into the butter/flour mixture. Increase the heat to medium-high and simmer, stirring continuously, until the sauce thickens, about 3 minutes.

Garnish: minced chives

4 large egg yolks, lightly beaten

2 cups half-and-half

3 tablespoons all-purpose flour

2 cups (12 ounces) chopped cooked lobster meat

This dish is inspired by the original Lobster Pie recipe from The Publick House in Sturbridge, Massachusetts, which we ran in the October 1949 issue. -Unapologeti cally rich and unforgettably delicious, it’s a cele bration food that every New -Eng lander should make at least once.

-HANDS ON TIME : 25 MINUTES

TOTAL TIME : 40 MINUTES ;

Lobster Pie

4–6 tablespoons ice water

1 1/2 teaspoons white or cider vinegar

1 large egg yolk, lightly beaten

10 tablespoons cold unsalted butter, diced

1 teaspoon table salt

2 cups all-purpose flour, plus more for work surface

FOR THE CRUST:

Yield: 8 servings work surface dusted with flour, roll out the bottom and top crusts. Line a pie plate with the larger crust and spoon in the pork/potato mixture. Add the top crust and flute the edges. Brush the top with milk and prick with a fork. Bake until the crust is golden brown, about 30 minutes.

Stir in the egg and vinegar; then add the ice water a tablespoon at a time until the dough holds together. Work the mixture into a cohesive ball; then divide it in half (one half slightly bigger than the other). Press each half into a disc, wrap in plastic, and chill at least 30 minutes and up to 2 days. Meanwhile, make the filling: in a medium-size skillet over medium heat, combine the pork, onion, salt, and water. Simmer, stirring often, until all liquid evaporates, 15 to 20 minutes. Stir in the spices. Add the potatoes and beat to combine. Preheat your oven to 400°. On a

2010. (We streamlined the technique and changed the spices.) Serve hot, warm, or cold (with mustard)—it’s delicious at any temperature.

They’re simple, cozy, and flavorful, and a great way to make use of leftover mashed potatoes. This version was inspired by the 100-year-old family recipe of Raymond (“Moose”) and Penny Despres, whose cooking we featured in January/February

Meat pies are a staple of Acadian cooking, particularly around the holidays.

-HANDS ON TIME : 50 MINUTES

TOTAL TIME : 1½ HOURS ;