Food, family, and laughter; this is the trend at the various FableVision Thanksgiving tables. To celebrate this holiday we asked the studio to share memories, recipes, and photos. So sit back, grab a turkey leg, and read on!
Brian Grossman, Technical Director
Memories of Thanksgiving as a kid always included my folks, sister, grandmother, grandfather, aunt, uncle, and cousins. Lots of laughing with a family whose biting sarcasm was matched only by its cooking [and eating] prowess. As we got older, lives got complicated and the big meal splintered into a few smaller ones. But a few years ago, we made an effort to get back together. Grandma (Gingy) and Grandpa (Papa) are no longer with us, but we have a new generation of cousins to carry on the traditions. I can't wait for Thanksgiving!
Cecilia Lenk, Creative Strategist
On our Thanksgiving table there can never be too many cranberry sauces – from the non-traditional, multi-ingredient, foodie-blog extravaganza to the humble canned variety. And each sauce has its fanatic proponents (only the canned jellied variety cut carefully into 5/16th inch slices will do for some diners). Over the years, this has led to a multiplicity of sauces on the table – a trend that shows no signs of stopping.
Here is my favorite:
In a saucepan combine 1/4 cup chopped dried apricots, 1/2 cup dark brown sugar, 1/2 cup raisins (I prefer golden), 1 cup water. Bring to a boil. Simmer for 5 minutes.
Add 3 cups (1 bag) cranberries, 1 tart apple chopped, 1 tsp. grated lemon rind. Simmer 10 minutes. Stir in 1/4 cup lemon juice, 1/2 tsp (or more) red pepper flakes, and 1/4 cup finely chopped crystallized ginger. Chill and serve.
Polly Searles, Producer
When I was a kid the whole family used to play Duck Duck Goose around the table at the end of the meal. Five kids and a German shepherd who wanted in on the game.
Jordan Persson, Production Assistant
Last Thanksgiving, my mother suggested that everybody should make whatever they wanted. In my perpetual quest to make her eat her words, I made cranberry sauce using a Betty-Crocker-issued recipe...but I replaced the cranberries with Fruit Gushers.
Andrea Calvin, Brand and Development Strategist
My great-grandmother Mutlow hosted Thanksgiving once and only once that I can remember. She owned a multi-family home in Jamaica Plain and lived on the top two floors. In 1991, I was nine, and great grandma decided to open her home to the entire family – cousins, aunts, great aunts, great cousins – the house was packed. We were all jammed in her odd shaped dining room. She made what seemed like a million pies. During the day, she had everyone sign the tablecloth in puffy paint.
Sarah Ditkoff, Communications and Development Strategist
Sister Mary’s Zesty Carrots (Sounds weird, tastes delicious; a Shaker recipe, now a family favorite.)
- 6 carrots
- 2 TBSP grated onion
- 2 TBSP (or more) horseradish
- 1/2 c. mayonaise
- 1/4 c. water
- salt and pepper to taste
Peel carrots, cut into thin strips. Cook until crisp-tender in boiling water, 7 minutes. Place in baking dish. Mix remaining ingredients and pour over carrots. Bake at 375 degrees for 15 minutes or until heated.
Leave a comment below to share your favorite Thanksgiving memory or recipe!