Do you need some recipes for Thanksgiving By The Sea?

Are you hooked on trying the “Thanksgiving By the Sea” theme we told you about yesterday?

Below is a post showing our recipes from when we used this theme a few years ago.

It truly turned out to be an amazing day.

Enjoy!

PREPARING FOR THANKSGIVING BY THE SEA

Now I’m excited that everyone is coming over for Thanksgiving by the sea.

I think I want to cook up a delicious seaside feast.

While looking for recipe inspirations, I decided to do a little research to see just how Jesus served up a seaside feast to the disciples.  It must have been a beautiful day on the shores of Galilee.  This happened on a time after they had been out fishing and caught nothing in their nets.

Yelling from the shoreline; Jesus told them where to cast their nets.

Have you asked Jesus that question lately?

When was the last time you asked Him where to cast your nets?

Sometimes we can witness to people all day long and it just goes right over their heads.  Everything we say just dissolves into thin air as if they never heard our words.

However, if we consult Jesus first; He can tell us where and how to be a better fishers of men.

Sometimes such events take place within the confines of a simple meal at your own family table.

That day the disciples listened to The Master.

They threw their nets to the other side as He had instructed.

All of a sudden they drug in 143 different types of fish!

How amazing is that?

What a catch!

I want to learn how to serve a feast just as Jesus taught those disciples.  I have a feeling that was a wonderful day for everyone.

PONDERING EXAMPLES FROM THE MASTER

While pondering this Thanksgiving By The Sea idea; I’ve been thinking of Jesus at Galilee.

Those shores of Galilee were where He instructed his disciples on how to fish.  A lot happened on that day that he prepared a surprise feast for them.

He cooked a feast for them.  How nice for them to find this waiting on the shore after they had been fishing all night.

This event took place shortly after the Resurrection. Christ was walking around in His glorified body.  Because of this; the disciples didn’t always recognize Him.  It took them a while to recognize his voice on that day.  They were only seeing Him from a distance.

The disciples had to get closer in order to KNOW who He was.

COMING CLOSER TO THE MASTER

I have this feeling it could be possible that the way Jesus looked after the Resurrection changed according to whatever situation He was in at the time.  My imagination tells me that our glorified bodies might be the same.

That certainly isn’t a biblical statement.   It was just a feeling I got while reading the scriptures and noticing that his own people didn’t always recognize Him at first after the Resurrection.  They did double-takes several time between the Resurrection and before He ascended back into Heaven.

Could we be guilty of the same?

WHAT DOES JESUS LOOK LIKE TO YOU?

Sometimes He appeared different from what the disciples were used to seeing.

It took being with Him for a while before they recognized Him.  This new recognition was more from his ways and habits than His physical appearance.

This day it was Peter who first realized who He was speaking.   Peter got so excited that he dove into the water and swam to the shore to meet Jesus.

I pondered the fact that it was Peter who Jesus taught to walk on water. Sometimes  I wonder if that is not what Peter actually did on that day too.  Can you imagine his excitement at seeing The Master?  Don’t you think his faith was increased enough to walk on water again?

I want to wonder if the author just left out that little detail from this story.  Maybe he did not tell all because people would not think the reading of that part of the story was credible.  Excuse my wild exaggerations.  No one really knows.  It could have been possible.

WHEN JESUS DECIDES TO PREPARE A MEAL

At any rate, Peter reached Jesus first.  The others came later.  They arrived dragging their nets which were heavy, full and running over with fish.

This was a great catch for them.  They could make a profit from such a catch.  Today’s meal had no charge.  Jesus already had the fish He needed for their meal.  Fish were already cooking on the fire when they arrived.

Those tired disciples were probably very hungry.

Of course, the disciples would have been observing the Jewish dietary laws.  They would have only eaten fish with fins and scales.

These were considered “clean.”

Fish without fins and scales were never eaten and were considered “unclean.”

God laid these dietary laws out for the children of Israel during the same days that they  learned the ten commandments (or the ten best ways to live. )

The disciples didn’t ask God “why?”   They just obeyed God and only ate clean foods.

HAVE YOU EVER ASKED GOD “WHY?”

While conducting studies on the different types of fish, scientist have found that those fish which God labeled “clean” contain much less toxins in their physical makeup than those who are labeled “unclean.”

This is due to the types of foods these fish eat; and the environments in which they exist.

It may surprise you to learn that these ancient dietary laws are known to be scientifically correct as well as religiously sacred.   They prove out to be true and right, even in this modern-day world.

You just have to study the facts to understand.

Blessed are those who accept the scriptures on faith.  Their understanding is much greater.

GIVE US THIS DAY OUR DAILY BREAD

Another food Jesus shared with the disciples on that day by the sea was bread.

The bread they ate was usually flat.  It did not contain any yeast.  Most of the healthiest diets of today are the same.

If you are going to be authentic with your Thanksgiving By The Sea; use only flat bread; as that is the type of bread that Jesus would have served.

My bread choices here are not that authentic.

Our group chose two types of breads for our feast.  They do contain yeast.

BREAD RECIPES

Here are some recipes for some breads we decided would be good to use with our seafood.  Often, when we are not feasting, we choose to eat the other types of breads that DO leave out the yeast.  They are actually very tasty.  These breads also are much better for you as far as nutritious value goes.

(The recipes which follow will feed 12 – 15 people if you follow my notes.)

You can see that my crew loved the food.

CALABASH HUSH PUPPIES

Ingredients:
4 cups all-purpose flour
3 cups yellow corn meal
4 tablespoons sugar
2 Teaspoons baking powder
1-1/2 teaspoon salt
Cup of minced onions
5 cups buttermilk
1 cup vegetable oil
2 large beaten eggs
Olive Oil for deep-frying
Directions:
Sift dry ingredients together.  Mix in all other ingredients. Blend well. Heat olive oil inside a deep fryer. Drop tablespoons of the batter into the hot oil.

Fry until golden (about 3 – 5 minutes) and drain on paper towels before serving while hot.

PARTY BREAD

(Make 2 loaves; this will disappear fast)
Ingredients:
Un-sliced round loaf sourdough bread (1 lb. size)
1 pound Monterey Jack Cheese
½ cup melted butter
1/4 cup chopped green onions
Directions:
Preheat the oven to 350 degrees.

Cut the bread width-wise into 1 inch slices to within ½ inch of the bottom of the loaf. Repeat the cuts in the opposite direction.

Slice cheese into ¼ inch slices; cut slices into small pieces. Place cheese inside bread cuts.

Drizzle melted butter over bread.

Wrap foil over all.  Place on a baking sheet in the oven for 15 minutes. Unwrap and bake 10 more minutes until cheese is melted.

Jesus’s crew would probably think our bread to be a bit extravagant.

Let’s have some fruit and cheese.  Also, let’s include a nice tasty salad to go with our main course and the tasty breads.

FRUIT AND CHEESE PLATTER

(You can use your imagination here.  I highly recommend slicing a fresh pineapple or two – just be creative.  It is my suggestion to use different colored very cold grapes. Be sure to add crackers on the side.)

FIG STUFFED BRIE

Ingredients:
2 round wedges brie cheese
12 very ripe figs
Teaspoon of honey
Tablespoon of sugar
Your favorite thin crackers
Directions:
Preheat oven to 350. Place first round of brie inside an oven-safe dish. Wash the figs and cut them into quarters. Place ½ of the figs on the brie. Put the second round of brie on top of the figs.  Place the next layer of fig quarters on top of all. Sprinkle with sugar.  Drizzle with honey.  Bake in the oven for 10-12 minutes until brie oozes and figs are caramelized on top. Place crackers around hot serving dish sitting on a trivet. Garnish with a bunch of grapes on the side.

APPLE AND PEAR CRANBERRY WALNUT SALAD

Ingredients:
8 cups baby spinach leaves
3 cups arugula leaves
Red apple, thinly sliced
Ripe pear, chopped or thinly sliced
Walnuts, toasted (1 cup)
1 cup thinly sliced celery
¼ cup dried cranberries
Sea salt (1/2 teaspoon)
Ground black pepper (to taste)
Small bottle Paul Newman Roasted Garlic Balsamic Vinaigrette dressing
1 small bottle Paul Newman Honey Apple Cider Vinaigrette dressing
Directions:
Toss together spinach, arugula, apple, pear, walnuts, celery and cranberries in a large bowl. Sprinkle with sea salt and freshly ground black pepper.

Spoon a small amount (two or three tablespoons) of the Honey Apple cider vinaigrette dressing into the mix and toss to coat.

Pour salad ingredients out into a flat serving dish.

Drizzle the Roasted Garlic Balsamic Vinaigrette over the top in a pretty zig-zagged design. Set extras of the two dressings to the side in a serving-carafe in case anyone wants more.

STUFFED EGGS

Ingredients:
10 boiled eggs
4 ounces cream cheese
3 tablespoons sour cream
1 teaspoon Dijon mustard
3 teaspoons onion, minced
1 teaspoon fresh dill (minced)
3 dashes Tabasco sauce
4 dashes Worcestershire sauce
2 tablespoons heavy cream
Sea salt to taste
Freshly ground black pepper to taste
Directions:
Your eggs will peel easier if you wait for the water to boil and lower them into the pan with a soup ladle. Boil them for 10 minutes and the peeling will come off easy. Use a sharp knife to slice each boiled egg in half.

With a teaspoon, carefully scoop out the hardened yolk.

Place the yolks inside a small mixing bowl.

Put the white halves into your deviled egg platter.

Add the cream cheese, sour cream and all other ingredients except the heavy cream to the yokes. Use your hand mixer to beat these ingredients. The stuffing is creamy when you use a mixer.  It is also a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.

Add salt and pepper to suit your taste.

Last, slowly add a little bit of heavy cream until you get the consistency you desire.

Pipe your yokes back into the egg halves using a plastic bag with the corner cut out/or an icing piper.

Garnish however you choose.

WARM CRANBERRIES

Ingredients:
12 ounce bag of fresh cranberries
¾ cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 ounces gold rum
Directions:
Place all ingredients in a sauce pan.  Cook on medium-high for 15-20 minutes until most of the liquid has reduced.

Stir occasionally.

You will hear the cranberries popping – don’t worry. That is what you want them to do!

Remove from heat and serve warm. Cranberry sauce can be made ahead and brought to room temperature or slightly heated before serving.

Let’s add some Sweet Carolina Seafood Stuffing (it doesn’t have seafood at all – the mushrooms will fool you.) We can serve them with the stuffed eggs and warm cranberries on the side.  This will give our Thanksgiving By The Sea more of a traditional feeling.

SWEET CAROLINA SEAFOOD STUFFING

Ingredients
½ cup butter
1 medium yellow onion chopped
2 celery sticks – chopped
½ red bell pepper chopped
2 pounds sautéed mushrooms
1 teaspoon Cajun seasoning
½ teaspoon dried thyme
(14 ounce bag) herbed seasoned stuffing mix
½ (14 ounce bag) cornbread stuffing mix
1 large can cream of mushroom soup
(14 ounce) can chicken broth
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter (cut into small pieces)
Instructions:
Preheat oven to 350 degrees.  Grease a 9 x 13 inch casserole dish.

Melt butter over medium heat in a large pan. Add onion, celery, mushrooms and red pepper. Cook until soft. Remove from heat.

Stir in Cajun seasoning and thyme.  Transfer mixture to a large bowl. Add remaining ingredients (EXCEPT for butter) to bowl. Stir to mix well.

Transfer to prepared casserole dish.

Scatter butter pieces over top.

Place in oven and bake for 30 minutes.
(I like to use a brown gravy on the side with this)

For the Entrees; let’s make some hoisin glazed salmon with roasted vegetables with horseradish and tarter sauce on the side.  We will also add a tray of Beef and Mushroom Sliders (for those who don’t like Salmon.)

WHICH FISH WOULD JESUS EAT?

It is well known that Jesus served fish; but what type fish did He probably serve?

Though my imagination tends to think of the “sea” of Galilee as being the ocean; it is actually a very large spring-fed lake.  Many men make their living fishing on the shores of this huge lake.  Here they can catch “clean” fish.  Later the ancient fishermen would sell their catch by the Fish Gate.  The Fish Gate led to the open market for the merchants to use.  Many people came through that popular area.  The market was  right in the middle of a busy trade route.

The fish that Jesus was cooking on the shore would have most likely been either sardines, barbels, or comb, which are often called “St. Peter’s fish.”

These fish would all have fins and scales.  Jesus probably grilled them with all the fish hanging on a stick over the edge of the open fire.

Because of this, I too chose a fresh water fish for our menu.

My choice was to use salmon.  I decided our salmon would be grilled.

If you can’t grill for your Thanksgiving By The Sea; here is a variation of what we served grilled; only this alternative version is for the oven.  Grilling the fish outside eliminates the smell of fish floating through your house while you are dining.  This recipe however, would probably only create delicious smelling odors.  Don’t be afraid to try it.

HOISIN GLAZED SALMON WITH VEGETABLES

Ingredients:
6 large Salmon Filets (Cut into 3rds)
Bunch Asparagus spears
2 cups Mushrooms
Squash (sliced) – 2 cups
2 onions sliced
Grated ginger – 2 Teaspoons
2 Teaspoons brown sugar
¼ Teaspoon crushed red pepper
Red bell pepper (cored and sliced)
Green bell pepper (cored and sliced)
1-1/2 cup hoisin sauce
¼ cup soy sauce
6 teaspoons olive oil
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
Directions:
Preheat oven to 400 degrees.

Line a large baking dish with foil. Place vegetables on the foil and drizzle with olive oil. Put the salmon filet pieces on top of vegetables. Brush the salmon with hoisin sauce, turning to brush on all sides. Sprinkle the grated ginger, brown sugar, sea salt, black pepper and crushed red peppers evenly over all. Drizzle hoisin sauce over all; but reserve enough to drizzle again after baking.

Fold the aluminum foil around the vegetables and salmon and bake for 30 minutes.  Continue baking until the salmon is cooked all the way through and the vegetables are nice and tender, yet still crisp and not mushy.

When all is done, assemble on a platter.  Drizzle again with hoisin sauce.

Serve all the fish with horseradish and tarter sauce.

VARIATION FOR THOSE WHO DON’T EAT SEAFOOD

There are always people who will not eat fish; even though I don’t think Jesus had that problem with the disciples.

So; I am also cooking up a tray of beef sliders to serve as an optional main dish:

BEEF AND MUSHROOM SLIDERS

(Some of my people don’t eat fish)

Ingredients:
16 slider buns
Pkg. Swiss Cheese Slices
2 Tablespoons Olive Oil
Butter – 2 Tablespoons
3 lbs. Chopped Sirloin Steak Pieces
2 Tablespoons Flour
1 Tablespoon Freshly Ground Black Pepper
Tablespoon of Sea Salt
3 cups mushrooms (your favorite kind)
Chopped onion (1)
1 cup beef stock
2 cups Guinness Beer
Thyme – 2 tablespoons

Directions:
In a skillet with the 2 tablespoons of olive oil; brown the sirloin steak.

Stir in the 2 tablespoons of flour, the salt, and the pepper. Set the meat to the side in another container.

Melt the two tablespoons of butter in the skillet.  Sauté the mushrooms and onions together. When they are soft; dump in the beef stock.  Stir.  Next dump in the Guinness beer and stir well again. Stir in the thyme.  Add the beef mixture and stir well once more.

Put a lid over the skillet and simmer on low heat for 45 minutes.

Place bottom half of the slider buns in a tray.  Top them with a slice of Swiss cheese.

Pour meat mixture over the buns and cheese.  Top with another slice of cheese.

Place the bun top over all.

Splash a spoonful of gravy over the top of the buns for flavor.

Heat the oven to 350 degrees and bake for 30 minutes, uncovered.

Serve hot.

For a seasonal side-dish, let’s have some baked sweet potatoes.  We can serve them up with some sweet cinnamon butter.

Sweet Potatoes just add to that little bit of the American tradition that I know some folks will be expecting.

BAKED SWEET POTATOES WITH CINNAMON BUTTER

(Wrap the sweet potatoes in foil with a little olive oil and bake them at 350 degrees for 2 hours)

For dessert let’s serve a Mixed Berry Pie and a Pumpkin Spice Cake.

MIXED BERRY PIE

Ingredients:
For Graham Cracker Crust:
1-1/4 cups graham cracker crumbs
¼ cup sugar
1/3 cup butter (melted)
For Pie:
32 ounces plain 2% Greek Yogurt
¼ cup sugar
2 cups mixed blueberries, raspberries, blackberries and strawberries

Directions:
For Crust: Preheat oven to 375 degrees. Mix all ingredients well. Press firmly into bottom and up the sides of a 9-inch pie plate. Bake 8 to 10 minutes until lightly browned. Cool crust completely before filling with pie.

For Pie:  Line a mesh sieve with 3 paper towels over a bowl. Pour the yogurt into the sieve. Refrigerate and drain this for 8 hours or overnight. The yogurt should be as dry as possible. Discard the liquid that drained into the bowl. Mix the drained yogurt and sugar until combined. Pour into pie shell and chill for two hours or more.

Top pie with mixed berries sprinkled with sugar right before serving. (I usually slice up my strawberries and serve the other fruits whole.)

PAULA DEAN’S PUMPKIN SPICE CAKE

(Got this one from Paula Dean (of course – who does Thanksgiving deserts better?)  Check out her website for many more delicious recipes.  Mom is making this one for us!)

Ingredients:

For cake:
1 cup unsalted butter, softened
1-1/2 cups sugar
15 ounce can of pumpkin
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
Teaspoon of ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
Ground cloves – 1/4 teaspoon
¼ teaspoon ground allspice
1/3 teaspoon ground cardamon
For Orange Cream Cheese Frosting:
1 cup unsalted butter softened
8 ounce package cream cheese, softened
1 teaspoon orange zest
2lb. package confectioner’s sugar
3 tablespoons whole milk
Pecans (optional for garnishing bottom of cake)

Directions:

For cake:
Preheat oven to 350 degrees. Spray 2 (9×2 inch) round cake pans with baking spray and flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in pumpkin. Add eggs one at a time, beating well after each addition.

Using another large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, allspice, and cardamon.

Gradually add flour mixture to butter mixture, beating until combined.

Divide butter between prepared pans.

Bake until a wooden pick inserted in center comes out clean, about 25 minutes.

Remove from pans and let cool completely on wire racks.

Spread Orange Cream Cheese Frosting between layers and on top and sides of cake.

Garnish with pecans, if desired.

Refrigerate in an airtight container for up to 3 days.

For Orange Cream Cheese Frosting:
In a large bowl, beat butter, cream cheese, and zest with a mixer at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl.

Reduce speed to low and gradually beat in confectioner’s sugar.

ENJOY YOUR THANKSGIVING BY THE SEA!

I hope you like these ideas for Thanksgiving By The Sea.

If you missed the former article on decorating for Thanksgiving By The Sea; you can catch it here:  https://theinseasonlifestyle.com/thanksgiving-by-the-sea/

If you still prefer a more “traditional” Thanksgiving; you might enjoy these links too:  https://theinseasonlifestyle.com/thanksgiving-recipes/  https://theinseasonlifestyle.com/classic-fall-thanksgiving-decor/.

Want some more great Paula Dean suggestions to add to ours?  This link was well worth the read:  https://www.pauladeen.com/an-unforgettable-thanksgiving-menu/ .

Could anything be better?

Now let’s bask in our joy and thankfulness as we sit by the fire.  We can share our blessings in sweet conversations until we have to part and go on with everyday life again.

If you have open eyes to see and know the things God is doing around you; life with Jesus is always a feast!

Think about all the ways Jesus enjoyed life.  Go out there and do the same!

It will enrich your days and fill your heart with wonder.

Just remember, as He always did; where the source of those blessings come from.  Always give thanks to God for such abundance.

HAPPY THANKSGIVING BY THE SEA!!