Cindys Corners Thanksgiving Recipes: You Asked —Now Cook

Simple Thanksgiving Recipes For Shabbos and Everyday

Thank You Everyone for the compliments and requests for recipes.

My philosophy for preparing food is to make everything taste and look like a piece of art, even if I am eating alone a snack.

Thanksgiving for my family was no different than your this year. Only three people actually ate at the table in my home. Was it hard to plan a menu? Of course. We all want the stuffing, multiple potato dishes, and at least four desserts.

With some adjustments and planning ahead for Shabbos, the weekend was a success food wise. We also had a great bonus— because of Zoom, extended family members joined the celebrations from across the United States and Israel, family members we never shared Thanksgiving with.

Exotic Tropical Cranberry Sauce

All Photos: Grosz

1 Bag Fresh Cranberries
1/2Bag Frozen Rhubarb
Fresh Chunks of Pineapple
Organic Unsweetened Coconut
Truvia to your taste
Coconut Sugar
Fresh cloves cinnamon sticks both to be removed after boiling
Juice of one orange and one lemon freshly squeezed
Malibu coconut rum
1/4 tsp cinnamon

Here is a twist, you can make this as a smoothie with lots of ice or add orange or pineapple juice and use an immersion blender for a chilled cold fruit soup.

Maple Honey Bourbon Corned Beef

I use first cut lean corned beef. With the flavors added, you don’t need the extra fat for this recipe.

Cook the corned beef for about an hour plain in the oven at 350 degrees. Take it out, let it cool enough to cut into thick (about ⅓ inch) slices and lie flat back in the pan you cooked it in. Add ½ cup of honey bourbon (I always buy for Rosh Hashanah a couple of bottles for year-round cooking) and ½ cup of my secret ingredients. It is a kosher “Skinny Syrup” called maple bourbon pecan from a company called Jordan’s. (Bought not compensated). You can add a tbsp of honey or a maple syrup if you choose. Create the blend to your taste. Saturate the liquid mixture over the corned beef and cover tightly to cook until super soft.

Hungarian Meatball Soup

This recipe is a super cheat. I either use a prepared bottled soup and pre-shredded cabbage that I bought at my local supermarket. There is nothing like Gold’s Hungarian Cabbage Borscht, kosher for Passover and year round. I add a hint more paprika and ½ of a bag of the cabbage into a soup pot and let boil. You can add some water to has it thin out to a soup consistency. I’ll tell you what I do with the rest of the cabbage in another recipe. Prepare meatballs as you usually do. Make walnut size balls and add to boiling soup and cook until ready.

Shredded Cabbage and Onions to Serve With Corned Beef

Serve this to your kids and they love it! It’s naturally sweet and healthy!

Make the rest of the cabbage and add another bag or two with some onions that you thinly slice on a mandolin together with some oil— don’t use olive— and sauté slowly with a dash of salt until lightly caramelized.

Use a large platter to plate the mixture and top with the corned beef. Use the corned beef gravy in a boat on the side to serve.

Double Stuffed Sweet Potatoes With Spinach and Artichokes

Another “cheat” of a store-bought item that makes all the difference. You can buy premade kosher artichoke dip, or an olive or onion dip and add to a food processor the dip with thawed artichokes and fresh spinach. Blend well.

Bake sweet potatoes (or even acorn squashes or white potatoes). When cooled, scoop out insides and add to processor to mix well. Studs potato skins with mixture and top with ground walnuts or a mix of plank and oil. Bake until soft. Serve on platters on fresh spinach leaves and fresh or artificial artichokes for show.

Just a few recipes to try tonight or any night.

Tips for a Big Dinner

You don’t have to make everything. Buy desserts, breads, salads, fruit platters— whatever you want.
Prepare packages for the freezer. The meatball soup freezes well. So does most stuffings and side dishes.
Enjoy your labors and take lots of pictures. Refer back to photos when you decide future menus and decide how to modify or keep in your chef’s repertoire.

About the Author
Cindy Grosz is a Media Personality and award-winning Jewish Activist. She can be reached at
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