For Thanksgiving dinner, I keep the menu in the tradition of our family — turkey, stuffing, sauerkraut, green beans, mashed potatoes, gravy and cranberry sauce. Butter and sugar are used much more conservatively than generations past in all my recipes. In keeping with my low-fat, low-sugar Thanksgiving dinner menu, for appetizers and desserts I like to serve healthier than usual traditional holiday fare.
Typically, Thanksgiving dinner is savored midafternoon, putting our normal eating schedule out of kilter. Often when people know they will be eating a large, heavy meal, they tend to skip meals. Start the day by eating a healthy breakfast so you don’t overindulge later. Throughout the day, snack on something healthy or eat small portions so you’re not ravenous at dinner. For dessert this Thanksgiving, I’ll be serving a recipe I created: Cream-filled pumpkin cake. A beautiful amber-colored cake that is as impressive in flavor as it is in presentation. During the holidays, The Spice Hunter offers a Winter Sippers Hot Buttered Rum blend that is a complementing combination of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves and lemon oil that perfectly enhances the flavor of pumpkin.
