Nourish Network

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• Lia Huber said 7 months, 3 weeks ago:

  Oooh, sounds good to me. It is a delicate balance, isn’t it? I’ve heard the Sweet Potato Puree here on Nourish Network has gotten some good reception from even the most stalwart traditionalists. Might want to give that a try. Let us know what you make for the holidays and how it’s received!

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• patiencebug said 7 months, 3 weeks ago:

  My spouse and I love trying new things and roasted yams with a toasted spice rub have become a holiday favorite. But here in MN, the reaction from family is mixed. We get quite a few comments like…”That’s different” which is said in a not so convincing tone. It makes me appreciate my spouse and his “I’ll try anything, once” attitude.

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• ldgourmet said 8 months, 2 weeks ago:

  Maybe it works over time. Case in point, I love fresh cranberry sauce. For years it’s all I made. Then got more than one request for the “traditional” canned, jellied stuff. So last year I bought a can to serve alongside the fresh. No one opened it, or missed it. Maybe it just took a while…I think that can is still in my pantry!

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• mountainrn said 8 months, 2 weeks ago:

  Well, I like to try new things too but this is a once a year meal so I give in to tradition. Plus, I love mashed potatoes and turkey gravy (without the giblets by the way which kinda ticked off my mil). Funny – I have always loved homemade cranberry sauce but some folks miss the canned variety so I do both. I do bring one or two new things – started bringing roasted root veggies a few years ago and folks love them. I also add wild rice along with traditional stuffing. My nephew’s wife makes a wonderful lemon meringue pie so it sits alongside the pumpkin and apple pies. It is all good as long as you don’t eat that way every night. steph

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• Lia Huber said 8 months, 3 weeks ago:

  I totally agree, Jackie–it’s a tough balance. I myself don’t have any particular “traditional” food ties to Thanksgiving, so I’m always open for mixing it up . . . which can tick some people off. And while I normally wouldn’t look to recreate an unhealthy dish in a healthier way (rather, I would reinterpret it to let the ingredients speak for themselves), I find when it comes to the “traditional” dishes, sometimes I have to.

  Anyone else find this?

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• ldgourmet said 8 months, 3 weeks ago:

  So funny to realize how I flip that “holiday” switch and forget about reading labels. (Certain, ahem, Swedish cookies as case in point..) Made me realize that I’m sort of falling back on black/white thinking when it comes to holidays. Is it something about traditions and “just wanting” our holidays to remain constant? I did once serve delicious sweet potatoes that were savory (I believe it was caramelized onion and thyme mixed in…) they were DIVINE but two of the three of us dining that night were horrified and turned up their noses. “What happened to our sweet potatoes?” was I think the way it was asked…

  Something to be mindful of…

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