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Come Party With Me: Classic Thanksgiving - The Look

partysugar — Fri, 09 Nov 2007 06:01:33 -0800

In my opinion, the dining table is just as important as the food that sits on top of it. I enjoy putting together a beautiful, autumnal setting. Start early with the tablecloth and build up from there. Choose a solid color because it can be used for future parties and is easily decorated with a variety of accessories. Add colorful, printed placemats and napkins tied with plaid ribbon. Don't forget mood lighting in the form of rows and rows of candles.

Arrange fallen leaves and glittered pumpkins to make a festive but affordable centerpiece. Set the table with your best china and good stemware. Place a beautiful bouquet on a nearby banquet or coffee table. Be sure to light a fire in the fireplace so that the house is cozy and inviting.

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Come Party With Me: Classic Thanksgiving - Drinks

partysugar — Thu, 08 Nov 2007 13:27:33 -0800

Thanksgiving is a celebration that lasts half the day, so stock up on a variety of drinks for the different times. Start with a festive, champagne cocktail. Mix Prosecco with pear nectar and season with crushed black peppercorns. Let guests pour their own and have lots of bubbly on hand. Depending on your tastebuds, you could serve sparkling wine during the entire meal. Start with a light Cava and pair the turkey with a sparkling Shiraz.

For a more traditional take, reserve the bubbly for the appetizers and serve a Beaujolais Nouveau or Pinot Grigio with dinner. Think about offering multiple wines with dinner. A Chardonnay nicely pairs with the flavors of squash, while a Sauvignon Blanc complements gravy and stuffing.

Don't forget lots of water and sparkling apple cider for the kids. To take a look at the Prosecco pear cocktail, read more

Pear and Pepper Prosecco
From Tyler Florence

2 bottles (750 ml each) chilled Prosecco
2 cups chilled pear nectar
2 tablespoons coarsely crushed black peppercorns

In a large pitcher combine the prosecco and pear nectar.
Pour into glasses and sprinkle lightly with peppercorns.

Serves 12.

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Come Party With Me: Classic Thanksgiving - Menu (Appetizers)

partysugar — Thu, 08 Nov 2007 08:01:33 -0800

One dish that's easily overlooked at Thanksgiving is the appetizers. Some people find them unnecessary, but with all the fragrant aromas coming from the kitchen, it's important to offer guests something to snack on while the turkey cooks. Keep it easy, don't experiment with new, difficult recipes. Fill bowls with nuts, olives, and dried fruits. Set out an assortment of crackers and flatbreads. Serve these with a nut crusted baked brie. The brie can be prepared in advanced and quickly baked while the guests arrive. Sound scrumptious? Get the recipe when you read more

Baked Brie with Nut Crust
From How Stuff Works

1/3 cup pecans
1/3 cup almonds
1/3 cup walnuts
1 egg
1 tablespoon heavy cream
1 wheel (8 ounces) Brie cheese
2 tablespoons raspberry jam

Preheat oven to 350°F.
Place nuts in food processor fitted with steel blade; pulse to finely chop. Do not overprocess. Transfer chopped nuts to shallow dish or pie plate.
Combine egg and cream in another shallow dish; whisk until well blended.
Dip Brie (rind on) into egg mixture; then into nut mixture, turning to coat. Press nuts to adhere.
Transfer Brie to baking sheet; spread jam over top.
Bake 15 minutes or until cheese is warm and soft.

Serves 8.

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Come Party With Me: Classic Thanksgiving - Menu (Dessert)

partysugar — Wed, 07 Nov 2007 14:28:33 -0800

After you have finished your Thanksgiving meal, clean the kitchen and take a nice, leisurely walk. By the time you return home you will feel refreshed and ready for a piece of pie and a glass of champagne. Pumpkin pie is the obvious choice for a decadent dessert. Jazz yours up with an amaretto whipped cream. Serve a second dessert option in the form of a chocolate pecan pie. Slice up any leftover pie and give to guests as they leave. For the recipes to these divinely delicious desserts, please read more

Classic Pumpkin Pie
From Cooking Light magazine

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position. Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack.
Bake at 425° for 10 minutes.
Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Serves 12

Nutritional Information: CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3g

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Chocolate Pecan Pie
From Emeril Lagasse

1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)

Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes.
Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes.
Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat.
In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes.
Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted.
Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top.
Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.

Serves 6-8.

Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Makes 1 (9 or 10-inch) pie crust.

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Come Party With Me: Classic Thanksgiving - Menu (Other Sides)

partysugar — Wed, 07 Nov 2007 06:18:33 -0800

Besides mashed and sweet potato sides, no Thanksgiving meal is complete without the quintessential cranberry sauce. My fragrant recipe is flavored with fresh squeezed orange juice, brown sugar, and cinnamon sticks. The whole house will smell warm and delicious while this sauce bubbles away on the stove.

You could serve a crisp salad or creamed spinach, but sautéed green beans are the definitive Thanksgiving vegetable. Tossed with garlic, onion, and bread crumbs, these green beans are a crisp, melt in your mouth side dish. Get the recipes to both when you, read more

Cranberry Sauce
From Elena Osterreicher

2 12 ounce packages fresh cranberries
1 orange, zested
2 cups fresh squeezed orange juice
2 cups packed brown sugar
3 cinnamon sticks

In a medium saucepan, add all of the ingredients and stir to combine.
Add enough water to cover the mixture and bring to a boil over high heat.
Reduce the heat to low and simmer, stirring occasionally, for about an hour.
Taste the sauce for sweetness and adjust if necessary. If too tart, add a bit more sugar; if too sweet, add a bit more juice.
Continue cooking, stirring occasionally, until the mixture is nice and thick in consistency, another 30 minutes to an hour*.
Let mixture cool and serve with turkey, mashed potatoes, etc.

Serves 20-24.

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Sauteed Green Beans
From Gay Lea

1/3 cup butter
1 cup coarse fresh breadcrumbs
1 small onion finely chopped
3 cloves garlic minced
1 lb fresh green beans, trimmed
1/2 cup chicken or vegetable stock

For breadcrumbs: melt 2 tbsp of the butter in skillet over medium heat; add breadcrumbs.
Cook, stirring, for about 5 minutes or until breadcrumbs are toasted and golden. Remove from skillet; set aside.
Melt 3 tbsp of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes.
Add green beans; cook, stirring, for 3 minutes.
Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender.
Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed.
Transfer beans to serving platter. Sprinkle with toasted breadcrumbs.

Serves 4-6.

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Come Party With Me: Classic Thanksgiving - Menu (Potato Sides)

partysugar — Tue, 06 Nov 2007 16:24:33 -0800

Once you have decided on a turkey recipe, it's time to think about the sides. Potatoes are the classic companion to the stuffed bird, so serve both mashed white potatoes and baked sweet potatoes. You could flavor the mashed potatoes with a variety of options, but if serving with gravy, keep them simple and make a roasted garlic version. For a delicious sweet potato casserole, mix the cooked flesh with sugar, butter, and bourbon topped with a pecan butter crumble. To look at these recipes, read more

Roasted Garlic Mashed Potatoes
From Martha Stewart

2 large heads garlic
1 teaspoon olive oil
4 pounds all-purpose Maine potatoes, peeled and quartered
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
1 1/4 cups heavy cream

Heat oven to 425 degrees.
Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.

Serves 8.

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Sweet Potato Casserole
From Bronwyn Moffet

Filling
5-6 lbs sweet potatoes or yams
3 eggs
1/4 cup sugar
1/2 cup melted butter
1/2 cup whipping cream
2 tablespoons bourbon
1 teaspoon vanilla
Topping
1/2 cup melted butter
1 cup pecans
1 cup brown sugar
1 cup flour

Preheat the oven to 375°F. Fork sweet potatoes. Place in the oven. Bake for 45 minutes or until soft. Remove from oven and let cool.
Once the potatoes are cool enough to handle, slice in half and scoop flesh into a large bowl. Mash them slightly.
Mix in the eggs, sugar, melted butter, cream, bourbon, and vanilla. Stir to combine.
Lower the heat to 350°F. Butter a 2 quart baking dish.
In a separate bowl, combine the topping ingredients.
Fill the baking dish with the sweet potato mixture and top with the mixed topping, crumbling the pecan mixture over the entire casserole.
Bake, uncovered in the oven for 40 minutes until golden.
Remove and serve.

Serves 10-12.

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Come Party With Me: Classic Thanksgiving - Menu (The Bird)

partysugar — Tue, 06 Nov 2007 08:29:33 -0800

I don't know about you, but I am very excited about Thanksgiving! This week I'm pulling out all the stops to help you create the perfect traditional Thanksgiving. When planning a large scale meal always start by finding a recipe for the main dish. In this case it is the turkey. While you could go crazy with brines, glazes, and rubs, keep the turkey simple and season it with a generous herb butter spread. A classic bread, bacon, and leek stuffing is delicious cooked inside or alongside the bird. Take a peek at these recipes and stay tuned for the rest of the meal - just read more

Herb-Butter Turkey
From Tom Colicchio

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth
Turkey
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour

For gravy base: melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes.
Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes.
Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
For turkey: mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Set rack at lowest position in oven and preheat to 425°F.
Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F.
Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan.
Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil.
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
Strain pan juices into bowl; whisk in gravy base.
Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes.
Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth.
Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Serves 8.

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Crunchy Bread Dressing with Bacon and Leeks
From Williams Sonoma

1-lb. loaf rustic country bread, cut into 1/2-inch pieces
8 thick-cut bacon slices, about 8 oz. total, cut into 1/4-inch dice
2 Tbs. unsalted butter
3 leeks, white portion only, halved lengthwise, sliced crosswise into 1/4-inch-thick slices and rinsed well
2 carrots, peeled and cut into 1/4-inch dice
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 cup turkey or chicken stock, plus more as needed
1 cup milk
1 tsp. chopped fresh thyme
1 cup chopped green onions, green portion only

Preheat an oven to 375ºF. Butter a 13-by-9-inch baking dish.
Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed.
Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.

Serves 10 to 12.

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Come Party With Me: Classic Thanksgiving - Invites

partysugar — Mon, 05 Nov 2007 09:18:33 -0800

Last week I put together a party plan for those of you who are hosting your first Thanksgiving. Well, what about the rest of us seasoned pros who are excitedly awaiting the biggest dinner of the year? This week I'm giving you special attention by creating a wonderful plan for a traditional Thanksgiving! 100 percent classic and 100 percent homemade, down to every little detail starting with the invitations.

I wanted the invites to be crafty and warm, with a fun and festive turkey. To see how I made them, read more

To make a similar invite you will need:

cardstock in various shades
decorative paper
rhinestones (optional)
feathers
scissors
circular shaped template
pencil
gluestick
computer and printer

To assemble the invite:

Start by creating a new Word document. Write out the details of your party. On my invite I wrote, in the font Plantagenet Cherokee, size 16, the following:

Please be our guest on Thanksgiving Day
as we gather at our table for a feast
to reminisce and give thanks.

Thursday November 22, 2007
4 o’clock in the afternoon
PartySugar’s House, San Francisco

Please let Party know if you would like to bring a dish to the dinner.

Rsvp by November 20
415.555.5555

Print out a test copy of the text and check for grammar and spelling mistakes. Once satisfied, print out on the cardstock. Cut down to size. Set aside.

With the glue, mount the decorative paper on BOTH sides of another sheet of cardstock. Cut down to size: about an inch to an inch and a half larger than the text.

Glue the text to one side of the invitation.

Next cut out the shapes to make a turkey. A circular body, oval head, triangular nose, little clawed feet. Or download this template to help make the shape of a turkey's body.

Glue the pieces together to form the body of a turkey.

Glue several feather to the backside of the invite. Glue the turkey body on top of the feathers. Glue a rhinestone eye to the turkey face. Set aside to dry.

Slide into an envelope and send!

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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