There are always first timers – in hosting one of the most important dinner parties in the U.S. Please note: The rules also apply to other holidays :). But I found these helpful suggestions and as we know felt the need to share. Check out what got my attention and for the rest of the 15 suggestions – visit here: {featured image source}
This site is my go-to for most any dish. Whether dinner for the family or a simple get-together appetizer ideas. So it’s no wonder I turn to HalfBakedHarvest for my Thanksgiving menu inspiration. The site truly cuts down on all the guesswork and stress. For example check out the “prix fixe” concept also known as menu guide BREAKFAST Tip: I always start the morning off with a good breakfast. We eat a little later than most, so breakfast is essential. Pumpkin Spice French Toast with Cider Syrup COCKTAILS Tip: both cocktails can be made a day in advance (see directions with recipes). Cranberry Thyme Spritz (party punch!) Pomegranate Ginger Paloma APPETIZERS Tip: each appetizer can be prepped a day in advance and warmed before serving. The acorn squash can be eaten at room temp. Honey Butter Roasted Acorn with Burrata and Pomegranate Pastry Wrapped Baked Brie with Maple Butter Roasted Apples Simple Salty Sweet Potato Skin Chips MAINS Tip: the lasagna can be made a few days ahead and baked before serving Herb and Butter Roasted Turkey with White …
Let’s star the week off right – shall we? Sweet Potatoes have become a norm – offered up in restaurants past the holidays. My first exposure to sweet potato fries was in 2009 when I was working in Los Angeles and on my birthday I treated myself to the W Hotel in Westwood-Los Angeles poolside restaurant. I loved the sweet potato fries so much with a side of three dipping sauces, that I ordered another batch to go along with my cocktails. Fast forward to 2017, and sweet potatoes are a thing of the norm, and if you are planning on a new twist for this Thanksgiving holiday dinner, than consider these ideas: And this for sweet potato casserole: For that cinnamon Swirl Sweet Potato – this is what you want to try If Sweet Potato Mash is your thing – go here:
I try to change it up every year, in terms of side dishes or even a starter when I am hosting a get-together for the holidays – in the U.S. meaning to clarify – Thanksgiving or a party between the holidays. So, this amazing dish with honey butter roasted acorn, burrata and pomegranate made it on my menu for Thanksgiving: INGREDIENTS 2 acorn squash, seeded and cut into wedges 4 tablespoons butter 2 tablespoons honey, plus more for drizzling 1 tablespoon brown sugar 1/2-1 teaspoon crushed red pepper flakes, to taste kosher salt and pepper 2-3 balls burrata cheese extra virgin olive oil, for drizzling 4 fresh sage leaves, chopped 1/2 cup roasted, salted hazelnuts, roughly chopped 1/2 cup pomegranate arils
Brussels Sprouts are in season and naturally this is the time of year, I make this vegetable in so many variations and just devour a bunch in one sitting. So you can imagine my excitement when I saw this recipe and of course I had to share. Is your mouth watering yet? INGREDIENTS 2 slices thick cut bacon, chopped 1 pound brussels sprouts, halved 3 tablespoons extra virgin olive oil kosher salt and pepper 1/2 teaspoon crushed red pepper flakes 1/3 cup medjool dates, pits removed and chopped 1/4 cup red wine vinegar 8 ounces Halloumi cheese, cubed (continued)
In keeping up with my gluten-free menu this year, I have made my selection for thanksgiving desserts from here. And frankly, the choices are a refreshing alternative to the usual pumpkin pie and such that’s been served in our household year in and year out. Here are my picks for Thanksgiving 2016:
Hopefully we’ve bounced back a little – and can actually begin to think about the holidays ahead. I mean on Friday I sent out the general company holiday party invite to the San Francisco division – mind you scheduled for mid-January. But it was me doing my part to getting the staff to veer from their anger to more happy thoughts. Then of course I did a little shopping with a friend for holiday decor ideas and now I am putting the menu together right here this entire week – which has to include side dishes for the gluten intolerant guests, and those watching every bite they consume while everything tasting delicious of course. So, here we go. Today is side dishes: {featured image is wild rice chantarelles salad}
I know you are wondering what am I doing posting a recipe for Swedish Meatballs two days before the Thanksgiving Feast most of us Americans will embark on – controversial or not – the holiday has now become a day to give thanks for family and friends. Besides that bit of information, I wanted to bring an unusual dish to the family gathering two hours drive inland from San Francisco, where I will be spending the weekend with my family. This recipe caught my attention, and I figured why not Swedish meatballs, for that in-between the hearty breakfast and the wholesome dinner snack, or a meal by itself. {photo and recipe credit-click here}
I am always looking for healthy ways to make a meal, mostly switching out the butters, fatty oils and starchy foods for the healthy alternatives. So, it’s no surprise to anyone who knows me that I came to a screeching holt on the internet when I stumbled upon these amazing recipes from my favorite blogger here and thanks to her, I plan to incorporate her suggestions into my untraditional Thanksgiving Day dinner party: {Click on the photo for recipes and credits}
This year, I plan to be a bit ‘oddballish’ in putting together my Thanksgiving dinner menu. Since I’m not a fan of turkey, I’m still trying to figure out what to replace the main course with. In the meantime, here is something I want to try instead of the typical mashed potatoes and gravy. Call me crazy, but I like to keep things interesting: For Full recipe and photo credits please click here: QUINOA CAULIFLOWER PATTIES // Makes 12 Barely adapted from Vegetarian Everyday I try to make a dressing or two on days I’m cooking so I just have them on hand when I need a quick meal. I don’t really have a recipe for the one pictured here, but it was a quick whiz in the food processor of garlic, tahini, lemon, chives, cilantro, olive oil and a teeny splash of white wine vinegar. If you’re the measurement sort, it’d be something like the dressing here but double the tahini. 1 cup quinoa 1 1/2 cups cauliflower florets 4 eggs 6 scallions, white and green parts …
rawsilkandsaffron.com 