YumSugar

Come Party With Me: Budget Thanksgiving - The Look

partysugar — Fri, 07 Nov 2008 09:15:58 -0800

Even on a budget, you can achieve a beautiful and elegant atmosphere for Thanksgiving dinner. Cover the table with a brown cloth. Search for a tablecloth that is on sale, or if you have access to a sewing machine, purchase some cheap fabric and sew a tablecloth. Shimmery paper makes an affordable place mat. Don't purchase new china; instead, use what you have on hand. Plain cotton napkins are environmentally friendly and inexpensive.

For a set of wine glasses, cutlery, and tealight votive holders, look no further than Ikea. It's a great place for large quantities at a low price.

Add an element of nature to the table with homemade place card holders. Write the names on the same paper as the place mats. Cut out and attach to a pinecone or tree spur with a satin ribbon. Avoid going overboard on the flowers; one simple bouquet is enough. Purchase the flowers at your local supermarket (instead of at a floral shop) and arrange yourself. Safeway and Trader Joe's usually have luscious bouquets for under $10.

Source

Come Party With Me: Budget Thanksgiving - Drinks

partysugar — Thu, 06 Nov 2008 12:30:29 -0800

To save money on drinks at Thanksgiving, ask guests to bring a bottle of red or white wine. Head to Trader Joe's, they have a wonderful assortment of affordable wines, and purchase a couple of bottles to add to the collection. Instead of offering bottled water, fill pitchers with ice and tap water.

Make one signature cocktail and have a pitcher ready to pour the moment the party starts. This recipe for a cranberry champagne cocktail is festive. Instead of using champagne, substitute a sparkling Spanish cava. Beverages and More has one on sale for $7.00. Grand Marnier, the French orange liqueur, can be pricey, so replace it with Triple Sec. To look at the cocktail recipe, read more.

Cranberry Champagne Cocktail
From Gourmet

Ingredients

1/4 cup Cointreau or Grand Marnier or Triple Sec
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled champagne or other sparkling wine

Directions

Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours.
Just before serving, divide among 10 champagne flutes and top off with champagne.

Makes 10 drinks.

Print recipe with images | without images

Come Party With Me: Budget Thanksgiving - Dessert

partysugar — Wed, 05 Nov 2008 15:00:22 -0800

Thanksgiving isn't Thanksgiving without pumpkin pie. While you could ask guests to bring dessert, I think the hostess should take on this sweet task. If you don't do much baking, it's more economical to purchase a ready-made pie dough.

However, if you have ingredients like flour and butter on hand, simply use those to make the pie. The classic recipe from Libby's is delicious and minimal. Ditch the whipped cream topping for a truly budget, fit-friendly dessert. To look at the recipe, read more.

Libby's Famous Pumpkin Pie
From Libby's

Ingredients

1 pie dough (store bought or homemade)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby's 100-percent pure pumpkin
1 can (12 ounces) evaporated milk, preferably Nestle Carnation

Directions

Preheat oven to 425°F. On a lightly floured work surface, roll pie dough into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350°F; bake until filling is set, 20 to 30 minutes.
Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Serves 8.

Print recipe with images | without images

Come Party With Me: Budget Thanksgiving - Menu

partysugar — Tue, 04 Nov 2008 10:15:06 -0800

An easy way to cut the budget of your Thanksgiving feast is to make the dinner a potluck. You supply the appetizers, turkey, and one side, then ask the guests to fill in the blanks. Not going overboard on side dishes is another great way to trim costs. When there are too many side options guests can feel overwhelmed and may end up over-eating. Do them a favor and don't offer more then four side dishes.

Keep in mind that even on a limited budget, you can still create a delicious and elegant meal. Have goat cheese stuffed mushrooms with breadcrumbs waiting for your guests to arrive. Purchase a frozen turkey instead of a fresh one. Most supermarkets have sales around Thanksgiving on frozen turkeys and you can find one for $10 or less. Season the turkey with everyday ingredients like red onions and oranges. Make simple mashed potatoes as a side.

To get these wallet friendly recipes, read more.

Goat Cheese–Stuffed Mushrooms with Bread Crumbs
From Food and Wine

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Directions

Preheat the oven to 400°.
In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper.
Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves.
Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

Serves 8.

Make Ahead: The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.

Per Serving 138 cal, 11 gm fat, 3.9 gm sat fat, 5 gm carb, 0.6 gm fiber.

Print recipe with images | without images

Roast Turkey with Oranges, Red Onions, and Pan Gravy
From Gourmet

Ingredients

For turkey
1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 navel oranges, each cut into 8 wedges
3 small red onions, each cut into 8 wedges
5 bay leaves (not California)
3/4 stick (6 tablespoons) unsalted butter, melted
For gravy
Pan juices from roast turkey
About 4 cups turkey stock (page 198)
1/3 cup all-purpose flour
Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)

Directions

Roast turkey: Preheat oven to 425°F.
Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more.
Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 155°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours).
Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 165°F).
Make gravy: Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total.
Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer.
Pour stock through a fine sieve back into glass measure and discard onions.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
Serve turkey with gravy on the side.

Serves 8-10.

Print recipe with images | without images

Chive Mashed Potatoes
Everyday with Rachael Ray

Ingredients

4 pounds baking potatoes, peeled and quartered
1 1/2 cups half-and-half
2 sticks (8 ounces) butter, softened and cut into pieces
Salt and pepper
Fresh chives, snipped, for garnish

Directions

In a large pot of salted water, bring the potatoes to a boil. Cook until tender, about 30 minutes. Drain; reserve the pot.
Meanwhile, in a small saucepan or a microwave, heat the half-and-half until steaming. Remove from the heat and stir in the butter until melted. Keep warm.
Using a sieve or food mill, press the potatoes, a few pieces at a time, into the empty pot.
Whisk the cream mixture into the potatoes and heat over low heat until warm. Season with salt and pepper. Spoon into a serving bowl and top with the chives.

Serves 8.

Print recipe with images | without images

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.

Source

Come Party With Me: Almost Meatless Thanksgiving - Drinks

partysugar — Thu, 19 Nov 2009 15:00:06 -0800

Kick-start your Thanksgiving meal with a refreshing sangria-style glass of white wine. Made a day in advance, this wine is infused with oranges, Grand Marnier, and Pernod. Bay leaves and whole cloves give it an herbaceous, aromatic appeal that's sure to pair perfectly with baked brie and walnuts.

For the main course, select a versatile wine varietal that can support a lot of flavors. An affordable Chardonnay or light red are great options. Chat with your local wine shop owner for more suggestions. Tell him what you plan on serving and your budget, and he's sure to provide you with lots of ideas. For the orange wine recipe - this would also make a great Thanksgiving hostess gift! - read more.

Spiced Orange Wine
From Gourmet

Ingredients

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves
2 navel oranges

Directions

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Makes 2 (750-ml) bottles.

Print recipe with images | without images

Buy Fast! The Holiday-Perfect A.L.C. Capelet Dress

Fab Community — Thu, 19 Nov 2009 06:50:22 -0800

Check out this great deal found in our Buy Fast! group.

I've been waiting and waiting for this A.L.C. Capelet Dress ($98, originally $195) to go on sale. My patience has finally paid off - and just in time for the holidays! The rich color and fancy draping will be perfect for an upcoming Thanksgiving dinner with family and friends. At that price, you know I have to buy fast before it vanishes into oblivion. Oh, please let me know if you find any fantastic heels to go with this great dress. On sale, of course, I'm on a budget!

There are already a bunch of groups you can join and explore, and please - start some new ones! Here's a helpful guide to creating in case you need some clarification.

Sugar Shout Out: What Do You Think About Twilight Cupcakes?

PopSugar — Sun, 15 Nov 2009 23:55:23 -0800

Thanksgiving Tip: Use Food as Serveware

YumSugar — Thu, 05 Nov 2009 06:50:49 -0800

When planning a dinner as momentous as Thanksgiving, there are lots of elements to consider on top of cooking, like selecting the right menu (and bird!), detailing an oven plan, and considering your budget. But one thing I firmly believe you shouldn't have to stress about is doing the dishes.

Spare yourself - and the environment! - by using food as a serving vehicle whenever possible. Start off cocktail hour with cider poured in apple cups and homemade dip in a bread bowl. Or, if soup is part of your meal, offer it in festive roasted acorn squash. Not only is this serving method a fun surprise for guests, but it's also delicious, filling, compostable, and easy on the cleanup.

What serving tips do you have to cut down on the dishes at Thanksgiving?

Source

Introducing the PopSugar Network's 2009 Holiday Gift Guides, Recipes, Planning Help, and More!

PopSugar — Thu, 05 Nov 2009 11:15:00 -0800

Holiday season is officially here and we're getting in the spirit bringing you everything you need - from gift guides galore to recipes, survival tips to budget advice - we've got it all! This year we're blowing it out bigger than ever from now until New Year's. To check out all of our holiday coverage at any time, check it out here and if you're just looking for just our gift guides, find them here! Our coverage has kicked off already so check out a taste of the gift guides and planning help now!

Download Our Thanksgiving Planner!	Buzz Has Gifts For Dear Old Dad	10 Great Gifts For Mom on Any Budget
Gifts For the Fly Fisherman	A Holiday Gift List For Mommy	Etsy Finds For Dad
5 Thoughtful Finds For the Baking Enthusiast	Fab: Mama, Pops, Nana, Dada	Geek's Gift Guide For Dad