It is almost November and that means is around the corner. My favorite holiday for many reasons: the concept of religious freedom, the story of immigrants arriving in a new land, the traditional American foods that we eat, plus the opportunity to reflect on what we are thankful for. When my children were small we read Molly’s Pilgrim, a book about a young Russian girl’s experiences in her new school. The story reminded me of my experience in Kindergarten when my teacher related that we are all descendents of Pilgrims. I can still remember raising my hand and sharing that my parents were not Pilgrims, they were Polish.
We have hosted Thanksgiving dinners for the past thirty-one years. Over the years, I have been away for one or two, but I hold on to Thanksgiving tightly because it means so much to me. As an adult, Thanksgiving makes me think of Emma Lazarus’ poem, knowing that my mother and father arrived in this country on a ship, with their five-year old daughter, Anie. My sister’s name was soon changed to Anita, something “more” American. This year our table will be filled with people whose names are German, Russian, English and Polish in origin. How wonderfully American is that.
The New Colossus
Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
“Keep, ancient lands, your storied pomp!” cries she
With silent lips. “Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!”
This recipe was printed in the New York Times many years ago. It is the only one I use and has never failed me.
1-10″ baked pie shell
1 1/4 cups dark corn syrup
1 cup firmly packed dark brown sugar
1/2 stick butter or pareve margarine, melted
1 1/2 cups chopped pecans
1 tsp. vanilla extract
1/2 cup pecan halves.
Preheat oven to 350 degrees. Partially bake your pie shell. Remove and allow to cool. Combine the corn syrup and sugar in a heavy pan. Bring to a boil and stir till sugar is dissolved. Remove from heat and allow to cool. Beat the eggs in a mixing bowl. Mix in cooled syrup, melted butter, chopped pecans and vanilla. Pour into pie shell. Decorate the top of pie with pecan halves. Bake for about 50 minutes. Cover crust with foil to prevent from over-browning. Serves 10