KOST 103.5 has already begun their “Official Holiday Music Station” madness. Hollywood & Highland and The Grove are lighting their trees this evening. Let’s not even focus on the incessant marketing of all things “holiday” being shoved down our pre-Thanksgiving throats. The powers of Christmas, Hanukkah and other December holidays are conspiring against gracious ole’ Turkey Day. Our dear late November celebration of thanks deserves more. It requires our attention. It needs our love.

The other day, one of my children astutely pointed out that Thanksgiving has no songs. There are some poems to be found and certainly plenty of books (at least for kids), but “Winter Wonderland” was playing in Macy’s the other day because “Tom, the Wattle-Neck Turkey” never did take off like “Rudolph, the Red-Nosed Reindeer” and “The Little Drumstick Boy”, well…never mind. Might I suggest after you give thanks on Thursday, that you lead the children in “The Eight Days of Thanksgiving”?  You'll have all of the lyrics by Thanksgiving afternoon.

Without further ado:

ON THE THIRD DAY OF THANKSGIVING, MY TRUE LOVE GAVE TO ME: THREE FANCY BREADS…
- two turkeys brining
- and a pork shoulder of carnitas

Let’s say you’re visiting friends or relatives this coming Thursday and all they’ve asked you to bring are dinner rolls. Impress everyone attending and instead, bring these three fancy breads. Each has their own distinct texture and their flavors are a nice mix of both savory and sweet.

First, Wheat Rolls:
Warm the following in the microwave for 1 minute:
1 cup milk
1 tablespoon butter
1 tablespoon oil
2 tablespoons honey

In a large mixing bowl, combine:
1 cup wheat flour
1 cup bread flour
1 pkg. active dry yeast
1 teaspoon salt
Gradually add the milk mixture (be sure it just feels warm to touch).

Beat two minutes in mixer. Turn out onto floured surface. Work in additional 1 cup of wheat flour and knead until smooth and elastic about 5 minutes.
Return to greased bowl. Cover and let rise in warm place until double in bulk (about 1 hour).
Turn out on pizza stone, rolling to edge of stone. Cut into 12 wedges and roll up from wide end (like a croissant). Cover and let rise again.
Bake 12 to 15 minutes in 400° oven.

Second, Cranberry-Orange Loaf:
¼ cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
Zest of one small orange
2 eggs
½ teaspoon vanilla
¼ cup orange juice
1 ¾ cup flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
¾ cup walnuts, chopped
¾ cup fresh cranberries, chopped

Preheat oven to 350°. Grease a loaf pan. In a mixer, combine butter and sugars. Add eggs, orange juice, vanilla and buttermilk.
In a separate bowl, combine flour, baking powder and salt. Add gradually to mixing bowl, and then add walnuts and cranberries. Pour mixture into loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean. Let cool completely before serving.

Third, Jo’s Pumpkin Irish Soda Bread.
This bread can be made into two small loaves. Bake for slightly less time.

Next up: four colanders.