“Thanksgiving Extravaganza: Culinary Secrets Revealed by Top Chefs and Tom’s Mom! Unveiling Thelma’s Crab Delight and Rosemary’s Baked Apricots – A Feast You Can’t Miss!”
Introducing the Thanksgiving edition of “What Ya’ Got Cookin’?”—a cherished tradition on Midday dating back to 2016. Tom engages in a delightful conversation with culinary experts John Shields, the proprietor of Gertrude’s at the Baltimore Museum of Art, and Damian Mosely from Blacksauce Kitchen.
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During this special episode, the two chefs share valuable cooking insights and caution against common culinary blunders as individuals prepare for the grand Thanksgiving feast the following day.
Thanksgiving
Adding to the festive atmosphere, we enjoy a special update from Tom’s mother, Rosemary Hall, who generously shares her recipe for Thelma’s Crab and Artichoke Dip, serving 8 to 10.
Thelma’s Crab and Artichoke Dip
Serves 8 to 10
Ingredients:
8 ounces sharp cheddar cheese, shredded
1 cup mayonnaise
1 (8-ounce) package cream cheese, at room temperature
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1/8 teaspoon cayenne
Freshly ground black pepper
1 jar (16 ounces) artichoke hearts, drained and cut into small pieces
1 pound Maryland lump crabmeat, picked over
½ cup chopped parsley
Directions:
Preheat the oven to 350°F. Butter a 6-cup casserole dish.
In a large bowl, combine cheese, mayonnaise, cream cheese, mustard, Worcestershire, lemon juice, cayenne, and black pepper. Stir until well mixed.
Gently fold in artichoke hearts, crabmeat, and parsley. Pour the mixture into the casserole dish.
Bake for 25 to 30 minutes. Serve warm.
Recipe adapted from “Chesapeake Bay Cooking with John Shields,” Johns Hopkins University Press.
Additionally, Tom’s mom, Rosemary Hall, graciously shares her recipe for Baked Apricots:
Rosemary Hall’s Baked Apricots
Ingredients:
2 one-pound cans of apricots, drained
2 cups crushed pretzels
6 tablespoons melted butter
2 tablespoons brown sugar
Directions:
Mix pretzels with butter and brown sugar.
Grease a casserole dish and coat the bottom with most (not all) of the pretzel mixture.
Pour the drained apricots on top of the pretzel mixture.
Sprinkle the remaining pretzel mixture on top of the apricots.
Bake for 30 minutes at 350 degrees.
