I sort of like these unique ideas for decorating for Thanksgiving – and as always felt the need to share them with all of you. I wonder how many of these the kids can help with? Ideas are from here, here, and here And from here and here’s another idea
If I am to order dessert, believe it or not I opt for apple tart everywhere I go. And the best ones are the ones I buy ready made at Trader Joe. But for Thanksgiving this year, I decided to make something from scratch – So for dessert number two, I am going with his recipe: INGREDIENTS 1 tablespoon, plus 2 teaspoons, unsalted butter 2 cups sugar 1 tablespoon light corn syrup 1 tablespoon water 8 large (3 to 4 pounds) firm, tart apples, peeled 1/2 (17-ounce) package puff pastry sheets Flour {more}
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:
Casseroles are the easiest of side dishes – and here’s a list of recipes to include some of the traditional favorites with a twist – naturally – because that is how I roll 🙂 And then there is this dressing: Okay, okay – don’t panic – here’s a easy to make menu for that first Thanksgiving dinner party attempt And here’s where I got side-tracked to pies:
Some of us are fortunate enough to get invited to that wonderful relative’s house for Thanksgiving or even a group of friends if you happen to be far away from family. The only upside or down, is having to bring either a dessert or an appetizer to contribute to one of the most important meals in the U.S. – Thanksgiving dinner. Here’s a list of suggestion for the chef and not-so-much on how to proceed: If baking is not your thing – then consider ordering a ready made dessert from here And if you’re curious as to what I am planning to surprise my family with for dessert this year –
While discussing Thanksgiving with my mother a few days ago, I expressed my concern for keeping the menu healthy enough to continue my efforts to stay on track in my eating habits, which by the way I keep pushing on her, and my extended family. They may hate me now, but will thank me long-term when they see the results for a healthier living. Anyway, if you understand my struggle to keep it healthy this holiday season, here’s some helpful reminders to keep in mind and preach – hahaha – to the rest of your clan.
The need for comfort-food season is upon us and with it – this wonderful recipe for a Saturday morning or a Sunday morning breakfast if you saw this post too late in the game for Saturday. Either way oh yummyness: INGREDIENTS 1 loaf brioche bread, sliced into 1″ thick slices 8 ounces cream cheese (optional) 4 eggs 1 1/2 cups whole milk 1/2 cup pumpkin puree 1 tablespoon vanilla 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon cinnamon 1/2 teaspoon salt butter, for greasing CIDER SYRUP 1/2 cup pure maple syrup 1 cup apple cider 2 tablespoons salted butter
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
rawsilkandsaffron.com 