If you think squash casserole and pecan tassies came over on the Mayflower, think again. Take a peek at the foods from the first Thanksgiving feast.
November 19, 2009
1 of 9Becky Luigart-Stayner
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce Recipe Your table may not be complete without a hearty bird for carving, but the truth is, if you wanted to eat it, you had to go out and shoot it. Most likely, the remarkable thing about this celebratory meal was that it was guaranteed to have meat. After all, it was always deer season back then.
Local Clams with Herb Butter Recipe If you were short on gunpowder or lucky enough to be near the sea, a fish dish would be just the ticket for a big dinner. Clams were likely an excellent, and succulent, choice for the memorable meal.
4 of 9Photo: Becky Luigart-Stayner; Styling: Kathy Calnen
Boiled Lobster Recipe While lobster goes for a pretty penny these days, you wouldn't have had to be flush to enjoy it during the first Thanksgiving. The first rule of real estate applied even then: Location, location, location. If you're on the coast and in the right area, you can be feasting just as soon as you get that massive cauldron boiling. BYO clarified butter.
5 of 9Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Pumpkin-Sage Polenta Recipe While we think of corn as a fall veggie and often use it to stuff our cornucopia tablescape, in reality it's out of season and wouldn't have graced the Pilgrims' table. Instead, they'd use cornmeal to thicken this delicious pumpkin dish and a dash of sage to add flavor. That's right, friends, pumpkin belongs in more than just pie.
6 of 9Angela Wyant
Farmer John's Pumpkin Soup
Farmer John's Pumpkin Soup Recipe Gasp! Breaking free from the dessert table, pumpkin again surges into the main dish. Soup would have been a popular dish, though likely it was made from available ingredients instead of a standard recipe. Before you say, "I could do that," remember this: Food processors and blenders weren't around back in the day of tri-pointed hats.
7 of 9James Carrier
Butter Lettuce Salad with Walnuts and Grapes
Butter Lettuce Salad with Walnuts and Grapes Recipe If you live for Bacos and Craisins as standard salad toppers, you may have been out of luck as the big bowl passed you by at the first Thanksgiving table. More likely toppers? Nuts, including walnuts, acorns, and chestnuts, were both hearty, nutritious, and plentiful. Plus, it's likely there was an axe handle around ready for to take on the cracking.
8 of 9
Oven-Roasted Parsnips and Carrots
Oven-Roasted Parsnips and Carrots Recipe The main keys to the first Thanksgiving was, first, giving thanks, and, second, keeping it simple. Imagine lighting a fire for each dish you wished to complete. No wonder the first Thanksgiving was a feast; it likely took all day! Another downer? Unless it was a particularly icy Thanksgiving, the lack of refrigeration likely made day-after sandwiches pretty scarce.
9 of 9Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Sugar-Roasted Plums with Balsamic and Rosemary Syrup
Sugar-Roasted Plums with Balsamic and Rosemary Syrup Recipe One great thing about the first Thanksgiving: Since sugar was pricey and scarce, the odds of a pie-induced sugar coma was about as likely as finding a gobbler wandering right into your homestead. Instead, delicious, seasonal fruit would have been the meal-ending show-stopper. You'd pair it with a mug of tea, if you were lucky.