| Get Spicy This Thanksgiving! All Spice blended cinnamon, cloves & nutmeg Cardamom sweet with a hint of mint Cinnamon warm, rich & sweet Cloves sweet & strong Nutmeg strong flavor with a hint of citrus |
shopping list:
2 parts Absolut Vanilla vodka
1 part pumpkin schnapps
cream
nutmeg & a cherry
shake: 2 parts vodka, 1 part schnapps,
splash of cream in a shaker with ice.
strain: martini glass.
Garnish: Sprinkle of nutmeg and a cherry.
2 parts Absolut Vanilla vodka
1 part pumpkin schnapps
cream
nutmeg & a cherry
shake: 2 parts vodka, 1 part schnapps,
splash of cream in a shaker with ice.
strain: martini glass.
Garnish: Sprinkle of nutmeg and a cherry.
Pumpkin Pie Cocktail
| get crafty & give thanks |
list it: A week before make a check list of what
you will be serving. Then create a shopping
list of all your needs. Shop in advance.
no mess: I love to use cooking bags for
cooking the turkey, they are a “no brainer” way
to cook a moist turkey and the clean up is a
snap.
Too many cooks in the kitchen: The
meal is ready and you need space to dish it
out! Keep guests occupied out of the kitchen,
make some funny trivia cards or have a camera
on hand and designate a guest to take a few
pre-dinner snaps.
tight spaces: Carve the turkey in the kitchen
and platter the meat with an additional side
dish like stuffing.
you will be serving. Then create a shopping
list of all your needs. Shop in advance.
no mess: I love to use cooking bags for
cooking the turkey, they are a “no brainer” way
to cook a moist turkey and the clean up is a
snap.
Too many cooks in the kitchen: The
meal is ready and you need space to dish it
out! Keep guests occupied out of the kitchen,
make some funny trivia cards or have a camera
on hand and designate a guest to take a few
pre-dinner snaps.
tight spaces: Carve the turkey in the kitchen
and platter the meat with an additional side
dish like stuffing.
small dishes: I like to use individual
ramekins for making mini sweet potato
casseroles (one for each guest). I make
them the day before and just re-heat on
Thanksgiving day. The ramekins can be
placed right on to a guest’s plate and you
won’t need any additional serving dishes on
the table or space on a buffet table.
enlist help: Ask friends or family to bring
extra side dishes.
no buffet no problem: You can create a
buffet out of almost any piece of furniture.
Just drape the furniture with festive fabric of
a tablecloth and use protective trivets – and
you got yourself a buffet.
cook early: Make as many dishes ahead
of time as possible – like cranberry relish,
sweet potato casserole rolls, salad & pies.
oven safe: Try to use serving dishes that are oven
safe. You can prepare meals in advance and reheat in
the serving dish.
pies: If you are not going to bake pies… just pick a few
up at your local bakery. Just remember – you might
need to pre order.
no table?: Don’t worry if you don’t have a traditional
dining table, A low coffee table can be doctored up
with a few floor cushions and a table runner. You can
pick up folding tables and chairs at any discount store.
If you don’t want to buy - most cities have rental shops
that will rent additional chairs for $3-$5 each.
Tips & Tricks
| shopping list: 12 to 24 pound turkey, thawed 1 Reynolds Oven Bag, Turkey Size 1 tablespoon flour 2 stalks celery, sliced 1 medium onion, sliced 2 lemons, cut in half Sprigs of each fresh basil, parsley, thyme, marjoram 6 large cloves garlic, split Vegetable oil preheat: oven to 350F. shake: Dust/shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. stuff: Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff the turkey with herbs,lemon, celery, onion and garlic. Brush turkey with oil. Place turkey in bag. close: Seal the oven bag with nylon tie; cut six 1/2–inch slits in top. Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan. bake: until meat thermometer reads 180F 2 to 2 1/2 hours for a 12 to 16 lb. turkey 2 1/2 to 3 hours for a 16 to 20 lb. turkey 3 to 3 1/2 hours for a 20 to 24 lb. turkey slice: For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag. tips & tricks: Estimate 1 lb per person for generous servings with leftovers. |
| roast a thanksgiving turkey |
| maple sweet potatoes |
shopping list:
3 1/2 Pounds Sweet Potatoes
Salt and Pepper
1/3 Cup Maple Syrup
4 Tablespoons Butter, Soft
Chopped Pecans
Electric Mixer
peel: Peel the sweet potatoes and cut into 1/2 inch thick slices.
boil: Place the potatoes in a stock pot, cover with cold water, add 1 tsp of salt, cover and
bring to a boil.
uncover: Once the water is boiling, remove cover, boil until the potatoes are very soft. -
about 10 min.
drain: Drain the potatoes in a colander.
combine: Add the syrup, butter, and salt and pepper to taste to the pan. Add the drained
potatoes.
whip: Use an electric hand mixer to whip the potatoes. Begin on lowand increase as
needed.
top: Transfer to a table ready bowl and top with a few chopped pecans.
make ahead: This can be prepared earlier in th day and reheated just prior to meal time.
serves: 8 prep: 20 min cook: 1 hr
3 1/2 Pounds Sweet Potatoes
Salt and Pepper
1/3 Cup Maple Syrup
4 Tablespoons Butter, Soft
Chopped Pecans
Electric Mixer
peel: Peel the sweet potatoes and cut into 1/2 inch thick slices.
boil: Place the potatoes in a stock pot, cover with cold water, add 1 tsp of salt, cover and
bring to a boil.
uncover: Once the water is boiling, remove cover, boil until the potatoes are very soft. -
about 10 min.
drain: Drain the potatoes in a colander.
combine: Add the syrup, butter, and salt and pepper to taste to the pan. Add the drained
potatoes.
whip: Use an electric hand mixer to whip the potatoes. Begin on lowand increase as
needed.
top: Transfer to a table ready bowl and top with a few chopped pecans.
make ahead: This can be prepared earlier in th day and reheated just prior to meal time.
serves: 8 prep: 20 min cook: 1 hr
| roasted veggies |
shopping list:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
Roasting pan
preheat: 475 degrees
combine: In a large bowl, combine the veggies
combine: In a small bowl, stir together thyme,
rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread
evenly on a large roasting pan.
roast: Roast for 35 to 40 minutes, stirring every 10
minutes, or until vegetables are cooked through.
make ahead: This can be prepared earlier in
the day and reheated just prior to meal time.
serves: 8 prep: 20 min cook: 40 min
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
Roasting pan
preheat: 475 degrees
combine: In a large bowl, combine the veggies
combine: In a small bowl, stir together thyme,
rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread
evenly on a large roasting pan.
roast: Roast for 35 to 40 minutes, stirring every 10
minutes, or until vegetables are cooked through.
make ahead: This can be prepared earlier in
the day and reheated just prior to meal time.
serves: 8 prep: 20 min cook: 40 min
| Have a Safe and Happy Thanksgiving! Cathie & Steve |