Thanksgiving with Editor Vicki
I love the smells in the air at this time of year — kitchen smells that remind me of family, holidays and childhood. Coming from a big family with German and Eastern European heritage, traditions for holiday meals abound. Years ago my children asked me to go with a German-themed menu for Thanksgiving to honor that heritage. When I close my eyes, I can remember like it was yesterday, my own mother and grandmother making the traditional sauerbraten and gingersnap gravy, red cabbage and dumplings. The rich aromas, and the memories they evoke, help to keep family traditions and relationships alive from generation to generation. Now, every year, I try to recreate those memories for myself as well as reinforce them in my children. Here is my mother’s traditional sauerbraten recipe:
3 ½ pounds beef sirloin, round, or rump roast, trip off fat
4 Bay leaves
½ t peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped
1 ½ cups red wine vinegar
2 ½ cups water
1/4 cup butter
Ginger Snap Gravy
Thoroughly rub meat with 1 t salt & ½ t pepper. Place meat in deep earthenware crock or ovenware glass bowl with all spices & vegetables. Heat vinegar & water to boiling & pour hot over meat. Let cool. Cover bowl well and refrigerate. Let marinade at least 48 hours, turning meat 2 times a day. When ready to cook remove meat from marinade & dry with paper towels. Melt butter in dutch oven or kettle & brown meat all over. Strain marinade & pour over meat. Cover tightly. Let simmer slowly 2 ½ to 3 hours or till fork tender. Remove to platter and slice when cooler. Keep warm while making gingersnap gravy. For 2 cups gravy: Melt 2 T granulated sugar in deep saucepan, stirring until sugar melts and becomes light golden brown. Gradually stir in 1 ½ cups hot marinade & ½ cup water. Be careful while adding liquid – it will splatter! Stir till sugar syrup dissolves. Add 2/3 cup crushed gingersnap cookies (about 8 cookies). Cook, stirring till thick & smooth (use back of spoon to smooth out lumps). Salt to taste. Ladle over some sliced meat & pass the rest. If you like more gravy or your roast is larger, increase the liquid for the marinade proportionately to increase the amount of gravy.
Vicki McGough - Editor
Vicki is an avid reader with an eye for the details. With a background in European History and Art History, she loves a good tale and never goes anywhere without a book in hand. Getting lost in a good story is her favorite escape.
Vicki has spent ten years with academic editing for her four daughters and other college students, five years in direct mail editing and proofreading, and two years of freelance work in fiction.
In addition to reading, she enjoys spending time with family and friends, and puttering in the kitchen.
Vicki's Wish List
Vicki is looking for love and history. She wants to be swept off her feet with that hot hero and taken on a journey that only a romance can take her. She would like to see some historical and even historical romance to go along with contemporary romance. Something that will leave her breathless...she is waiting.
