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Come Party With Me: My First Thanksgiving - The Look

partysugar — Fri, 02 Nov 2007 06:01:11 -0700

For your first Thanksgiving don't worry about decorating your entire house, instead make sure everything is CLEAN and light a fire if you have a fire place. Focus your energy on creating a gorgeous table setting. Start looking for table decor now - a few weeks before the dinner - and set the table several days before Thanksgiving. Cover the table with a deep chocolate brown cloth. On top of this, add a colorful red and orange runner, and matching placemats. For a beautiful yet affordable centerpiece, arrange collected, dried leaves, pumpkins, and dried wheat. Simple, shiny plates put attention on the food and not the dinnerware. Light candles and fill vases with autumn colored flowers. Invest in a large turkey serving platter, festive napkin rings, and a wine glass set complete with water glasses.

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Come Party With Me: My First Thanksgiving - Drinks

partysugar — Thu, 01 Nov 2007 11:43:31 -0700

Since this is your first Thanksgiving, don't go overboard offering guests an open bar. Instead, serve beer, wine, champagne, and one specialty cocktail. A few weeks before the dinner, head to your local wine shop or Trader Joe's. Talk with the owner or the store's sommelier. Explain that you are hosting your first Thanksgiving and want a couple of bottles of wine for dinner. Tell him how many people will be in attendance and what you are serving. Zinfandel and Beaujolais pair wonderfully with turkey and a good bottle of bubbly makes for a festive cocktail with appetizers. If you prefer to pour white wine serve a Chenin Blanc, Riesling, or Gewurtraminer.

Have lots of sparkling and still water on hand, and be sure to set water glasses on the table. If you know your dad only drinks Tanqueray and tonic, tell him to bring his own supplies. Otherwise offer guests a dark and stormy to sip while they wait for the turkey to cook. Get the recipe to this classic cocktail, just read more

Dark and Stormy
From Rachael Ray

Ice cubes
1/2 lime
3 ounces dark rum
Ginger beer
Fresh ginger sticks, optional garnish

Fill a pint glass three-quarters full of ice, squeeze in all the juice from the lime half, then drop the rind into the glass.
Add the rum and fill with the ginger beer. Garnish with the ginger sticks, if desired.

Serves 1.

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Come Party With Me: My First Thanksgiving - Menu (Part 2)

partysugar — Wed, 31 Oct 2007 16:15:33 -0700

After a classic Thanksgiving meal, offer guests two delicious dessert options. The best thing about dessert dishes is that they can usually be made in advance. Instead of serving a pie, make a pumpkin spice roll cake with cream cheese filling. Get help from the store and use a box cake mix; no one will know the difference. Make a black bottom chocolate pie for those guests who want a more decadent dessert. To save time, purchase a chocolate cookie crumb crust when making this pie. To look at the recipes for these delicious desserts, read more

Pumpkin Spice Roll Cake
Modified from Diana's Desserts

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix
1 cup canned 100% pumpkin puree
1/2 cup vegetable oil
3 eggs
1 tbsp. pumpkin pie spice
1 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) Philadelphia cream cheese, softened
1-1/2 cups cool whip vanilla whipped topping, thawed (1/2 of 8-oz. tub)
3/4 cup powdered sugar

Preheat oven to 350 degrees F (180 C). Sprinkle clean towel with 1/4 cup of the powdered sugar.
Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 15x10x1-inch baking pan, lined with wax paper.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Serves 10.

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Black Bottom Chocolate Pie
From Bon Appetit magazine

Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
1 Chocolate cookie crumb crust
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste.
Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat.
Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally.
Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
For Topping: beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Serves 8.

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Come Party With Me: My First Thanksgiving - Menu (Part 1)

partysugar — Tue, 30 Oct 2007 08:29:15 -0700

The most important thing to remember when planning your first Thanksgiving is to stay calm. Really, Thanksgiving is just like any old dinner party, but with the menu already established. Don't try to do everything yourself and do get help from the store. Start by creating a massive grocery list of everything you will need. Next, figure out a cooking timeline and schedule. Read each of the following recipes carefully.

For appetizers, create a cheese platter of three cheeses - a soft, spreadable goat, a pungent cheddar, and a creamy blue - with dried fruit, nuts, and crackers. Prosciutto wrapped figs are a delicious accompaniment. Don't take on too many dishes for the main meal. Serve the classics: roast turkey, mashed potatoes, stuffing, and a green salad. Purchase a store bought cranberry sauce and gravy, and if desired, ask a trusted friend who enjoys cooking to make a few more sides.

To take a look at these simple yet delicious recipes, read more

Prosciutto Wrapped Figs
From Sandra Lee

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

Serves 8.

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Basic Roast Turkey
From Real Simple magazine

1 12- to 14-pound turkey, giblets removed
3 carrots, roughly chopped
1 stalk celery, roughly chopped
2 medium yellow onions, cut into wedges
6 tablespoons tablespoons unsalted butter, melted, or olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 navel oranges, cut into wedges (optional)
1 bunch fresh flat-leaf parsley or leaves from 1 bunch celery (optional)
Kitchen string (optional)

Heat oven to 425° F.
Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. If desired, tie the drumsticks together using kitchen string.
Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper. Roast the turkey, uncovered, until browned, 30 to 45 minutes.
Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 180° F, about 2 hours total.
Let the turkey rest for at least 30 minutes before carving.
Garnish with the orange wedges and parsley or celery leaves (if using). If making gravy, reserve the juices in the roasting pan.

Serves 6-8, with leftovers

NUTRITION PER SERVING: CALORIES 544(46% from fat); FAT 28g (sat 8g); SUGAR 0g; PROTEIN 68g; CHOLESTEROL 232mg; SODIUM 292mg; FIBER 0g; CARBOHYDRATE 0g

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Mashed Potatoes
From Martha Stewart

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute.
Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Serves 4-6.

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Stuffing
From PartySugar's Dad

1-1/2 cups chicken broth
1/4 cup (1/2 stick) margarine, cut into pieces
1 pkg. (6 oz.) stove top stuffing mix
1 tablespoon butter
1 lb Italian sausage, casings removed
2 cloves garlic, minced
1 onion, diced
1 red pepper, diced
2 stalks celery
1 cup mushrooms
2 tablespoons fresh chopped parsley
1 teaspoon poultry seasoning
salt and pepper

Bring chicken broth and margarine to boil in medium saucepan. Add stuffing; stir just until moistened. Set aside
Heat the butter in a large saute pan over medium heat. Saute the Italian sausage breaking it into pieces while cooking until browned 10-15 minutes.
Add the garlic, onion, red pepper, celery, and mushrooms to the pan with the sausage. Cook, stirring until the vegetables are soft and tender another 10 minutes.
Add the seasoning and salt and pepper to taste.
Stir the vegetable sausage mixture in with the stuffing mixture. At this point you can cover and refrigerate until ready to bake. To serve, add to oven to bake with the turkey for the last 30 min. of the turkey baking time.

Serves 10-12.

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Spinach Pumpkin Salad
From Sunset magazine

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
Salt and pepper
1/2 cup salted, roasted shelled pumpkin seeds

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Serves 12.

Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g

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Come Party With Me: My First Thanksgiving - Invite

partysugar — Mon, 29 Oct 2007 12:15:13 -0700

To help you prepare the most perfect Thanksgiving dinner ever, I will be planning not one, but three fabulous Thanksgiving parties throughout the month of November!

To start things off, I'm creating a plan for those of you who are hosting your first Thanksgiving dinner. I planned and cooked my first Thanksgiving dinner the fall after I graduated from college. While it had plenty of crises, it was a fabulous success! By following my detailed plan of ideas yours too can be a memorable event. Let's start by making a simple, but gorgegous invitation. To see how I made the glittery one at right, read more

To make an invitation similar to the one seen here you will need the following supplies:

cardstock
scissors
glitter
glue
ribbon
computer and printer>

To assemble the invitation:

Create a new document in Microsoft Word on your computer. Center the text to the left hand column and write out the details of the dinner. On my invite, in Mona Lisa Solid ITC TT, I wrote:

Your presence is requested at a dinner celebration.
Please join me in giving thanks.

Thursday, November 22, 2007
5 in the afternoon

PartySugar’s House,
San Francisco

Rsvp 415.555.5555
by Nov. 19

Print out a test copy on a blank sheet of paper. Once satisfied with the text, print out on the cardstock.

Fold the cardstock in half, closing the text inside like a book.

Press glue onto back of ribbon and paste on the invite in a decorative way.

Cover with a piece of foil.

With the glue, cover the front of the invite entirely. Sprinkle with the glitter. Set aside and let dry overnight.

Take the foil off of the invite and carefully slide into an envelope and send, addressed in your best handwriting.

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Melissa d'Arabian's Helpful Hints For Feasting on a Budget

YumSugar — Tue, 24 Nov 2009 14:00:31 -0800

Of all the year's celebrations, Thanksgiving often is the most expensive. In 2008, roughly a quarter of you said you were spending $150 or more. This year, to help you stay well within your budget, we've enlisted the help of Melissa d'Arabian, winner of the Next Food Network Star and host of Ten Dollar Dinners With Melissa d'Arabian.

On her Food Network show, Melissa makes dinner for four for under $10 - and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.

Whet Guests' Appetites With a Spicy, Seasonal Salad

YumSugar — Tue, 24 Nov 2009 15:00:02 -0800

Whenever I have people over for a sit-down holiday dinner, I like to set the tone with a hunger-inducing salad as the first course. For my most recent dinner, I foreshadowed the Fall meal to come with a peppery medley of in-season produce.

This salad, with its salty, spicy, tangy, and sweet components, turned out to be the perfect way to get guests psyched for supper while still leaving plenty of room for the main course.

Toasted on the stove, pepitas, or hulled pumpkin seeds, impart a nutty flavor to the olive oil, which plays a crucial part in the aromatic dressing. Make this your Thanksgiving salad when you keep reading.

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

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Killer Apps: Clams Casino

partysugar — Thu, 05 Nov 2009 09:00:38 -0800

Although appetizers aren't the first thing that come to mind when one thinks of Thanksgiving dinner, I like to give my family something to nibble on while they wait for the big meal. Usually I serve a luxurious bite like crab cakes or baked brie with mushrooms. This year, I'm offering a classic seafood crowd-pleaser, clams casino.

Even my mom, who's not into clams, enjoys these savory, finger-licking-good, bacon-and-shallot-topped clams. They can be assembled in the morning and baked later, making them ideal for an event like Thanksgiving. These delicious clams are also an excellent addition to a cocktail party menu, so bookmark the recipe now

Come Party With Me: Budget Thanksgiving - Invite

partysugar — Mon, 03 Nov 2008 09:27:03 -0800

Just because the economy is in a downward spiral that doesn't mean you should call off your plans for an amazing Thanksgiving dinner. Now, more than ever, is a time to get together with loved ones. This week I'll be discussing my ideas for a Thanksgiving dinner that won't break the bank. Whether you're a student with a small income or were recently laid off, I've got you covered. Take my tips and translate them into your own delicious meal.Usually, I'm an advocate for sending handmade invitations through regular mail, but between the cost of supplies and stamps, the first way to start saving is through an email invitation. If your group is smaller than 5, invite each guest with a phone call. For a larger group, create a quick, fun emailable invite like the one seen here. To learn how I made it, read more.

To make a similar invite you will need the following supplies:

Thanksgiving image
computer

To assemble the invite:

Start by dragging the invite into Photoshop. Create a new blank file. Copy and paste the image into the file. Shrink down to size so there is a border around the image.

With the eyedropper tool, select a color from the image. Use this color to fill in the background.

In the bottom half of the page insert a text box. Write out the details of the dinner. For mine I used the font Mona Lisa Solid IT to write the following:

Please join me in giving Thanks
Thursday, November 27th, 2008 Festivities begin @ 3 in the afternoon
PartySugar’s house, San Francisco
rsvp: 415.555.5555

If desired change the text to match the image.
Save as a jpeg. Send the invite attached to an email or upload it into an evite or pingg document.

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