Thanksgiving is the best - it brings people together, all around the table. For me, growing up, it honestly was like a big family reunion. My family always gathered at my grandparents' pound house, where my Grandad’s siblings, all of their kids, and their kids’ kids would show up for a day of food and fun. It didn’t take much to keep us all entertained; we would feed the catfish in the pond, throw the football, or sift through the Black Friday shopping magazines - the absolute best of times! I guess what made it the best was that cell phones weren’t really a thing yet, and even when they were, the pond house, with its metal roof, had little to no cell service. So for hours, before and after we ate, we would just be together, and THAT was the best part.
Like any Thanksgiving meal, the spread was immaculate. Grandma and Grandaddy would supply the meat, then my Aunt Debbie and Aunt Jane would pretty much contribute the rest. Everyone else *could* bring something, but honestly, it wouldn’t compare to their cooking. So the rule was to just come hungry!
Come hungry. Stay a while. Leave full, in more ways than one. I miss those Thanksgiving days at the pond house, the hours upon hours present with cousins. That’s what happens - life goes on, you lose touch, and then one day you have a family of your own to make your own memories.
My family and I bought our first house last year, and even though I was barely a month pregnant, exhausted and nauseous, I offered to host my husband’s family for lunch! My father-in-law is the best cook, so between him and his sister, the food was pretty much covered. This year, I am sure the same will be true! However, I do like to think of myself as a decent cook, and if I cook the ham or turkey, I will be adding a pecan glaze! Check out the recipe below!
Here’s to good food, good memories, and the best of times, spent together with family!
4M Butter Toasted Pecan Glaze
1 cup chopped 4M butter toasted pecans
1/2 cup brown sugar (light or dark)
1/3 cup pure maple syrup (or honey for a thicker glaze)
2 tablespoons Dijon mustard (optional — for savory depth, especially on turkey)
2 tablespoons melted butter
1 tablespoon apple cider vinegar (balances sweetness)
1 teaspoon vanilla extract (optional, for a warm undertone)
1/2 teaspoon ground cinnamon
Pinch of salt
Make the glaze base:
In a small saucepan, combine brown sugar, maple syrup, butter, mustard, vinegar, cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture thickens slightly (about 3–5 minutes).
Add flavor:
Stir in the vanilla extract (if using) and the toasted pecans. Let simmer another minute, then remove from heat.
Use on ham or turkey:
-Brush half of the glaze over the meat during the last 30–40 minutes of roasting.
-Reserve the remaining half to brush on again during the last 10 minutes or to drizzle right before serving.
Written by: Elizabeth K. Oliver
0 comments