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Thanksgiving: Let the next generation take over [RECIPES]

After 55 years of celebrating Thanksgiving in our home with family and friends, our son Zeke and son-in-law Jay announced that they wanted to take over the responsibility for Thanksgiving dinner.
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October 26, 2010

After 55 years of celebrating Thanksgiving in our home with family and friends, our son Zeke and son-in-law Jay announced that they wanted to take over the responsibility for Thanksgiving dinner.

Our first reaction was to say no, but we reconsidered. Maybe it was time for a change.

Their first attempt was almost a disaster. We received a telephone call just as we were leaving the house: “Mom, when do we put the turkey in the oven?”

It was a late dinner, but everything went well.

Jay does a great job roasting the turkey, baking it in a brown paper bag, allowing the necessary four or five hours. And Zeke makes the stuffing using Gramma Molly’s Vegetable Stuffing recipe.

We were thrilled that they served all of our traditional Thanksgiving favorites, and each member of the family participated by bringing a potluck dish to share.

Our family dinner usually begins with Chopped Chicken Liver Salad, a recipe handed down from Gramma Gene, which is served with Red Pepper Jelly, along with Jay’s favorite fruit salad.

For those who don’t eat turkey, Jay roasts a salmon, brushed with mustard and maple syrup, along with baked mangos and apple slices.

Of course, apple and cranberry sauce are always on the menu, and Zeke bakes a sweet potato casserole, using fresh sweet potatoes, apple juice and honey.

Our son Marc is assigned to bring wine — an easy task since it is his hobby. Our daughters-in-law, both great bakers, are asked to bring a nondairy dessert — Amy makes pumpkin bread and an Apple Crisp With Rosemary, and Amber’s chocolate peanut butter heirloom cookies are always a treat.

Thanksgiving has turned out even better —  not like the old days, when we prepared the dinner for our kids. Now it’s fun to sit back and enjoy having them cook for us. We kvell as we watch how our passion for cooking has inspired them to continue holiday traditions.

It is a special time to be together with family and friends, enjoying good food, conversation and sharing experiences.

GRAMMA GENE’S CHOPPED CHICKEN LIVER SALAD WITH RED PEPPER JELLY

This is one of the basic Jewish favorites I remember from my childhood. I used to watch my mother, sitting on the back porch steps, doing the hard work of chopping away at beef liver, hard-cooked eggs and chicken schmaltz in a huge wooden bowl. I have preserved the integrity of Gramma Gene’s recipe but enhanced it with apple, mushrooms and a little brandy. I use a meat grinder to get an old-fashioned coarse texture, but you can also make this with a food processor, resulting in a finer texture. The Red Pepper Jelly adds an extra sweet-spicy flavor.

2 medium onions, thinly sliced
1/4 cup olive oil
1 pound chicken livers (prepared according to kosher dietary laws)
4 large mushrooms, thinly sliced
1 medium apple, peeled, cored and thinly sliced
2 tablespoons brandy or cognac
2 hard-boiled eggs, peeled
Salt
Freshly ground black pepper
Cucumber slices for garnish
Red Pepper Jelly (recipe follows)

In a large, heavy skillet, sauté onion in olive oil until lightly browned. Add the livers, mushrooms and apple; sauté, turning the livers on both sides until lightly browned; do not overcook. Add the brandy and simmer 3 to 4 minutes.

Spoon the mixture and the eggs into a meat grinder; grind into a large bowl, making sure to add the juices from the skillet. Add salt and pepper to taste and stir well. Transfer to a bowl or mold lined with plastic wrap, cover and refrigerate.

When ready to serve, lift the molded chopped liver out of the bowl, invert onto a serving plate, and peel off the plastic wrap. Garnish with cucumber slices, and serve with Red Pepper Jelly and challah.

Makes 3 to 4 cups.

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