Recipes from the Northeastern community. Messages of thankfulness.
The history of Thanksgiving. Here, we share all this and more.
Recipe submitted by Peggy Hayes, Director of Communications, College of Professional Studies
Serve as an appetizer or on top of a green salad.
4 2/3 cups pecans (whole)
1/2 cup plus 4 tablespoons of granulated sugar
2 tablespoons of vanilla
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper (flakes)
Dash of cayenne (optional)
Mix pecans and vanilla in a bowl.Separately, mix dry ingredients and then add to nuts and vanilla.
Coat nuts in mixing process, to extent possible.
Cook on medium-high on stove, stirring almost constantly to avoid burning.
As nuts roast, they release oil and will bind to melting sugar, creating a crunchy, caramelized coating.
If you’d like a glossy finish, add an additional tablespoon of vanilla close to the end of the cooking process, stirring.
Cool nuts on a parchment-lined pan on a cooling rack. Break apart when cool and enjoy!2. Maple Ginger Cranberry Sauce
Recipe submitted Northeastern Dining and the Xhibition Kitchen
Yield: 6 servings
12 oz. fresh cranberries, washed and any stems removed
1 cup apple cider, reduced by half to a half cup
1/3 cup maple syrup
½ cup orange juice
¼ tsp. cinnamon
1 tbsp.minced ginger
Place medium sized saucepan over medium high heat and add all ingredients. Bring mixture to a simmer.
Reduce heat to medium low and continue to simmer stirring occasionally for approx. 10 minutes. The cranberries will start to blister and burst and release their fruit pectin, which will thicken the sauce.
Once cranberries have burst remove pan from the heat. Place sauce into clean container and cool and refrigerate until ready to use. Taste and adjust seasoning if needed.3. Green Bean Casserole
Recipe submitted by Daniel Cellucci, DMSB ’16
Yield: 6 servings
1 can (10 1/2 oz.) Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups Crispy Fried Onions
Mix soup, milk and pepper in a 1 1/2 -qt. baking dish.
Stir in beans and 2/3 cup Crispy Fried Onions.
Bake at 350°F for 30 min. or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.4. Pumpkin Pie Mousse
Recipe submitted by Northeastern Dining and the Xhibition Kitchen
Yield: 12 servings
1 cup canned pumpkin
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup confectioners’ sugar
2 cups whipped topping
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl.
Fold in the whipped topping.
Cover and refrigerate for 30 minutes.
Garnish with additional cinnamon and confectioners’ sugar or whipped topping.
5. Pilgrim Hat-Shaped Treats
Recipe submitted by Kaely Gallagher, E ’19
Yield: 15 servings
15 fudge-striped cookies
2 cups chocolate chips
1 tablespoon yellow icing
Lay out marshmallows and fudge-striped cookies (chocolate side up) on a baking sheet.
Pour chocolate chips into a microwave-safe bowl.
Melt chocolate chips in the microwave in 30-second intervals, stirring in between each interval.
Dip each marshmallow in the melted chocolate.
Place each chocolate-covered marshmallow on top of a fudge-striped cookie.
Place cookies in the freezer until the chocolate shell hardens.
Squeeze yellow icing into a plastic bag.
Use the yellow icing to create small square hat buckles on each of the pilgrim hats.
6. Sausage and Leek Stuffing
Recipe submitted by Lisa Mirabile, CAS ’04
Approx. 8 cups Ciabata loaf, cut into 1-inch cubes
3 tablespoons olive oil
2 pounds ground pork or sausage out of casing
1 stick unsalted butter, cut into pieces
2 medium onions chopped
3 large leeks chopped
4 large celery ribs chopped
8 garlic cloves, minced
3 large eggs, lightly beaten
3/4 milk or cream
1/2 cup chicken broth
1/2 cup coarsely chopped flat-leaf parsley
Preheat oven to 350°F with rack in middle. Grease baking dish.
Put bread in aluminum and bake about 15 minutes until dry and crispy
Heat 1 tablespoon oil in a pan over medium-high heat and cook half of sausage/pork until golden brown. 5-10 mins. Transfer to bowl, leave the grease in the pan. Brown remaining sausage in the grease. Then add that meat to bowl.
Wipe the pan clean. Heat the butter over medium heat cooking onions, celery, garlic, and generously salt and pepper until golden. About 15 minutes. Add vegetables and bread to sausage.
Whisk together eggs, 1/2 cup milk/cream, stock, parsley. Stir into stuffing. Pour remaining milk/cream atop.
Increase oven to 425°F and bake stuffing–covered tightly with foil. This should take 20-25 minutes. Remove foil and bake till golden and crispy. 15 more minutes here.
Healthy Thanksgiving Tips from Northeastern Dining and the Xhibition Kitchen
|Appetizers: Instead of chips and salsa, make a hummus out of roasted butternut squash with toasted pita chips.||Gravy: Use cornstarch to thicken gravy instead of a heavy roux. Try adding a squeeze of fresh Meyer lemon to your gravy, citrus offers a nice light finish on the palate.|
|Stuffing: Try using grains such as faro or wild rice rather than bread. Use a turkey or chicken sausage in the mix in place of pork.||Sweet Potatoes: Use a drizzle of local honey to roast with instead of brown sugar and maple syrup. For a healthier sweet potato casserole as opposed to butter and sugar, add evaporated milk and crushed pineapple. Skip the marshmallows on top and opt for meringue.|
|Desserts: When making a pie crust try using equal parts all purpose flour and whole wheat flour. Replace butter with canola oil and corn syrup with maple syrup.|
What are you thankful for?
We took to campus to see what the Northeastern community is most thankful for. Video by Shirin Mozaffari and Lee Delulio/Northeastern University
Tell us what you’re thankful for by using #thankfulNU
International students share first Thanksgiving
The history of Thanksgiving
“Of all the holidays in America, this is my favorite,” William Fowler, University Distinguished Professor of History, says of Thanksgiving. Listen to Fowler give an engaging talk on the history of the Pilgrims, Plymouth Rock, the first Thanksgiving, and much more.
A vegan Thanksgiving
Madeline Heising, AMD’14, has not consumed a single piece of meat since she became a vegetarian at age 10. At 19, she started practicing veganism, found that she enjoyed cooking more than ever before, and launched “The Collegiate Vegan,” a popular blog aimed at promoting quick and easy recipes for time-strapped college students.
The New York Times blogged about her 2012 Thanksgiving, in which she cooked up a feast in her campus apartment.
Day in the life: Co-op at Ocean Spray
Christina Ferrara, E’16, is currently on co-op at Ocean Spray. From working to increase plant efficiency to taste tests in the lab, Ferrara has learned what life is like working for one of the largest grower-owned cooperatives in the world.
In 2008 Jessica Caragher, an alumna and current Northeastern media relations staff member, worked on co-op at a nonprofit in Cape Town, South Africa. During Thanksgiving she was hiking through the Okavango Delta in Botswana. She and the other Northeastern students celebrated Thanksgiving with whatever food they could gather.
Do you have a great Thanksgiving throwback? Share it using #thankfulNU
Dining Services donates pies to Pie in the Sky
Chef Michael Neal packed pies on Monday for Pie in the Sky in International Village. Northeastern Dining donated 50 pies to support Community Servings, a local free home-delivered meals and nutrition program for the critically ill. Here’s how the program works: pies are donated to volunteers, who then sell those pies to friends, family, and others. The proceeds pay for meals for Community Servings clients, and the buyers gets pies for their own Thanksgiving meals.
What’s open and what’s closed
While thoughts of turkey feasts, quality time with friends and family, and backyard football are no doubt the priority this week, here’s a rundown of what’s open on campus during the holiday, from dining halls to the library, recreation facilities, and more.