by Harriet E. Michael
Thanksgiving! So many thoughts come to mind with that word—pilgrims, Indians, harvest, fields of cornstalks against a blue sky, frost on the pumpkins, crunchy leaves, crisp air—and of course, food!
Others are writing about various Thanksgiving food items, but I wanted to add one of my favorite side dishes, or perhaps it might be served as an hors d’oeuvre .
I found this recipe a few years ago, and fell in love with both the taste and the appearance of it. I have made it every year since and I also serve it at Thanksgiving related functions. Hope you enjoy it as much as I do!
2 pkgs. (8 oz.) cream cheese, at room temperature
2 cups shredded white cheddar cheese (about 8 oz.)
¼ cup buttermilk
1 Tbs lemon juice
1 tsp Worcestershire sauce
½ tsp paprika
¼ tsp garlic salt
¼ tsp pepper
1/3 tsp minced red pepper
2 scallions, finely chopped
¼ cup finely chopped fresh parsley
2 Tbs chopped fresh dill
Cucumbers, carrots, broccoli, cauliflower, peppers, sugar snap peas, apples or other fruits or vegetables arranged to look like a turkey tail, beak, and legs. 2 cloves for eyes (see picture)
- Line 6” diameter bowl with enough plastic wrap to overhang the sides by 4” In a separate bowl, on medium-low speed, beat cream cheese, buttermilk, lemon juice. Worcestershire, paprika, garlic salt, and pepper until blended. With a spoon, stir in red peppers, scallions, parsley, and dill. Spoon into lined bowl. Cover with overhanging wrap; refrigerate at least 3 hours.
Garnish to look like a turkey. (see picture)
*Recipe reprinted from Woman's World magazine, 12/2/2013 issue.
Writing Prompt: Give one of your favorite Thanksgiving foods or decorating ideas.