Happy

        Thanksgiving

We’re always happy at Thanksgiving for the good food, laughter, family and friends.  This wonderful holiday reminds us to be grateful for our many blessings large and small.  From our heart to your heart, thank you for your patronage and for allowing us to be a part of your life.

Happy Thanksgiving to you and yours from all of us at Pippin Contemporary!

Pippin Contemporary’s artists share their thanks and recipes:

Aleta Pippin

“I’m thankful that Prissy (our Maltese) was able to have surgery on her hind leg (torn

ACL) and is now walking along at a nice pace. I’m thankful for my wonderful husband, Corky, who supports all of my “zany” ideas. I’m thankful that I was able to open a new gallery and provide a venue to show and sell the work of some wonderfully visionary artists, brightening the lives of those fortunate enough to view the art and to purchase. I’m thankful for Julia Redmond, Gallery Director, who assisted in opening the new gallery, setting up and organizing the details, interacting with our collectors and making life easier for all of us. I’m thankful for Joyce Slosson who reliably fills in when Julia has a day off and can always be counted on to pick up the slack. I’m thankful to all of my collectors who have supported me in so many ways. I’m thankful that I’m an artist who enjoys enriching the lives of those who view my artwork.”

Fruit Salad – My grandmother’s recipe

My grandmother, probably like yours, always wrote her recipes – a pinch of that, a touch of this, etc. This recipe actually has measurements – well – almost!!

Mix together:

2 eggs – beaten
4 T sugar
4 T vinegar
2 T butter
Cook til thick

Add to pineapple (sliced into bite size), maraschino cherries sliced up, 2 cups marshmallows and 1 cup whipped cream. (See what I mean – no measurement for the fruit – use your judgement here.)

Suzanne Wallace Mears

Although I usually see the world through rose-colored glasses, this year my life has been like a scene from “It’s a Wonderful Life”.  I am so grateful for my health, family and the ability to create beautiful fun glass that makes folks smile.  I am very grateful to all of my enthusiastic patrons who make it feasible for me to immerse myself in my art.

Favorite Thanksgiving Recipe: I must admit that creating art precludes cooking much of the time, but I love tasty Hors d’Oeuvres.  Here is one of my favorites.

Prosciutto-Wrapped Feta-Stuffed Figs

12 figs
 (California or Golden)
12 cubes feta, about 1/4 inch wide
12 slices prosciutto (1/8-1/4lb)

Cut fig about ¾ through and place a morsel of feta cheese. Wrap with a thin slice of prosciutto and secure with a toothpick. If you happen to have fresh sage or basil, consider a wrapped leaf inside the prosciutto for spice. Crisp the prosciutto on the grill or crisp in a skillet using a thin layer of olive oil for a minute or two on each side.

Sandra Duran Wilson

“Everyday that I open my eyes to this amazing life that I get to create, experiment, play,

paint and explore is the biggest gift. I am grateful to my husband for his love and friendship. I am grateful to all my collectors and appreciators for making this path possible.”

Favorite Thanksgiving Recipe: I cook like I paint so it is always without a recipe.

I have a culinary sage bush in my yard and it is at the end of its season by Thanksgiving. I pick all the remaining leaves and gently clean and dry them. When completely dry I put a combo of butter and oil in a pan and heat to medium high. Place the leaves individually in the pan and cook to crispy on both sides. This usually takes about 5 minutes on each side, but just watch them and adjust heat as needed. You will have some tasty, crispy sage leaves that go nicely with a traditional turkey and stuffing.  Enjoy!

Eva Carter

I do a Thanksgiving dinner at my home and studio on Wadmalaw Island, SC. Last year we

had 45 people and I’m looking forward to this year’s event. It is a wonderful time to gather together with friends and family and give thanks for all the many blessings we have. It is fun to have a different side dish.

Favorite Thanksgiving Recipe:

Crusty Chayote Casserole

from Rick Bayless’s Mexican Kitchen cookbook.

3 1/2 pounds chayotes (or zucchini) I like to use half of each.

For 1 cup Essential Roasted Poblano Rajas

8 ounces fresh roasted poblano chiles, peeled, seeded and cut into small strips
2 1/2 tablespoons butter or olive oil, plus a little more for the baking dish
1 small white onion, sliced 1/8 inch thick
2 garlic cloves, pealed and minced
1/4 teaspoon oregano
1/8 teaspoon dried thyme
2 ears corn, kernels cut from the cobs (about 1 1/2 cups)
2/3 cup milk
Salt to taste
1 heaping cup (about 5 ounces) Mexican Chihuahua cheese or Monterey Jack
2/3 cup dry course bread crumbs
1/3 cup finely crumbled Mexican queso anejo or parmesan
Chopped cilantro for garnish

Peel and pit chayotes and cut into 3/4 inch cubes. Steam until crisp-tender.

In a large skillet, melt 1 tablespoon butter, add onion and cook until browned (about 5 minutes). Add garlic, herbs and chiles and mix thoroughly.

Heat oven to 350 degrees. Add corn, milk and cooked chayote to the skillet with the rajas and bring to boil. Add salt. Spoon half the mixture into a well-buttered baking dish. Top with half of the cheese, the remaining chayote mixture, then the remaining cheese. Bake until bubbling and beginning to brown, about 20 minutes.

Melt the remaining 1 1/2 tablespoons of butter and stir it into the bread crumbs. Mix with the queso anejo, sprinkle over the casserole and return to the oven for 10 to 15 minutes, until crusty brown. Let stand 5 minutes and sprinkle cilantro over the top.

Happy Thanksgiving.

Julia Redmond, Gallery Director (Julia passed away 4/15/12)

My journey in gratitude begins with finding something positive in every situation in life. For the simple things in life such as family and friends that have been there for me amid the laughter and the tears we all experience as we travel this path. For the people who come in and out of our life, but touch our heart somehow. Live in the present, and make it beautiful!

Favorite Thanksgiving Recipe:

Sweet Potatoes in Orange Cups

10 Sweet Potatoes (I like the jewel potato for the color.)

1 stick UNSALTED butter
2 Tbsp. Brown Sugar
½ tsp. Salt
¼ c. Bourbon
½ c. chopped Pecans
¼ c. Orange Juice, or a little less
1 Tbsp. grated Orange Peel
½ tsp. Cinnamon
¼ tsp. Nutmeg
6 Valencia or Navel Oranges

Cook sweet potatoes in jackets until tender. Peel, mash well or push through vegetable press. Add butter while still hot, and then add remaining ingredients. Taste and correct seasonings. Cut oranges in half. Using a grapefruit knife, remove orange fruit and put aside for Ambrosia or fruit salad. Trim edge into little points with sharp scissors. Fill shells with sweet potatoes, and top with additional finely chopped pecans. Bake at 325 degrees for about 30 minutes. Serve hot. You can make this ahead and freeze.

Joyce Slosson, Gallerist

Joyce Slosson is thankful for all of the support and friendship she has had this year.  She is also very grateful for her job with Pippin Contemporary.  Her favorite Thanksgiving recipe is on the untraditional side.  A welcome change perhaps.

Favorite Thanksgiving Recipe

Bulgur Pilaf

Serves 6 – 8

1 C Sliced Fresh Mushrooms (Cremini or your choice)
1/2 C Butter
1/4 C Vidalia Onion (or more to taste)
2 C Bulgur Wheat (not quick cooking)
1 tsp. Salt
Freshly Ground Pepper to taste
1 tsp. Fresh Lemon Juice
4 C Chicken Stock

In a small skillet saute the mushrooms over moderate heat in 4 Tbsp. butter for 5 minutes.  Set aside.

Over a low flame melt the remaining butter in a heavy 2 1/2 to 3 qt. skillet with cover and add the chopped onion.  Let it cook for 2 – 3 minutes, and add the bulgur stirring until the grains are well coated with butter.

Add the salt, pepper, lemon juice and stock. Bring to a boil, lower heat, and cover the pan. Cook gently for 13 – 15 minutes until the wheat is done and liquid absorbed (may take longer at high altitude). Remove from heat, fold in the mushrooms. Top with thinly sliced scallions and some diced Italian parsley and serve.

I also like this with Brussel Sprouts on the side for a change.