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Come Party With Me: Fast Thanksgiving - The Look

partysugar — Fri, 21 Nov 2008 09:15:49 -0800

If you have no time to cook dinner, you won't have much time to worry about the table. However, set aside 15 minutes to transform your everyday dining table into a beautiful Thanksgiving table. Cover the table with a cream-colored cloth and brown runner. Take a walk around your house and get creative with the place mats. Stack plates on the table and fill a basket with utensils; when the dinner is ready, guests can grab a plate and servingware. Choose a versatile glass that can hold the cocktail, and both red and white wine.

Line the glasses in a row next to the wine and drinks and let guests serve themselves. Instead of running around the house lighting a million candles, save time by assembling them all in one place. No time to run to the florist? Step outside and gather pretty, colorful Fall leaves. Fold white cardstock in half for a simple place card.

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Come Party With Me: Fast Thanksgiving - Drinks

partysugar — Thu, 20 Nov 2008 12:30:11 -0800

As much as I love cocktails made from fresh, seasonal ingredients, sometimes there simply isn't time - especially when you need Thanksgiving dinner ready in a hurry - to juice 20 blood oranges. The grocery store liquor aisle is crowded with generic and overly-sweet cocktail mixers, but there's one brand I trust for excellent mixers: Stirrings. With their blood orange flavor you can make a quick batch of blood orange bellinis.

Serve wine at mealtime. Call your local wine shop and ask them to set aside a couple of Thanksgiving-friendly bottles for you. Use their expertise to save time. You won't have to research wine pairings or stand in the wine aisle wondering what to buy. Don't forget sparkling apple cider, water, and soda for the kids. To look at the easy blood orange bellini recipe, read more.

Blood Orange Bellini
From Stirrings

Ingredients

1 oz. Stirrings Blood Orange Mixer
4 oz. dry sparkling wine or champagne

Directions

Chill a champagne flute.
Pour the blood orange mixer into the prepared glass.
Slowly top with sparkling wine. Garnish with blood orange wheel, if desired.

Makes 1 drink.

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Come Party With Me: Fast Thanksgiving - Dessert

partysugar — Wed, 19 Nov 2008 15:00:17 -0800

If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.

If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.

Turtle Pumpkin Pie
From Kraft Foods

Ingredients

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Serves 10.

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Come Party With Me: Fast Thanksgiving - Menu

partysugar — Tue, 18 Nov 2008 09:00:56 -0800

Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time. Put together a simple cheese plate with olives, nuts, figs, and charcuterie.

Cut cook time in half by serving a roasted turkey breast instead of a whole turkey. Keep the stuffing simple and the flavoring ingredients to a minimum. A gravy that doesn't require turkey drippings is another time saver. Combine the sweet potato side with the traditional mashed potatoes. Make a quick cranberry sauce with sugar, cranberries, and water. Serve one vegetable side in the form of a crunchy broccoli-cauliflower gratin. To look at these fast and easy recipes, read more.

Roasted Turkey Breast With Corn Bread-Sage Stuffing and Brandy Gravy
From Epicurious

Ingredients

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces*
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone**
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy***
1 tablespoon unsalted butter
1/2 cup heavy cream

Directions

Make stuffing: preheat oven to 425°F and grease 9-by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
Make turkey: rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
Make gravy while turkey is roasting: In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth.
Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Serves 4.

*If your corn bread isn't stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices. Any leftover stale bread - rolls, focaccia, even bagels - can be substituted for the corn bread.
**It's easiest and fastest to ask your butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife and don't be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.
***In the gravy, bourbon, whiskey, wine, port, or vermouth can be used instead of brandy.

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Golden Potato Mash
From Every Day With Rachael Ray

Ingredients

2 pounds small yellow-fleshed potatoes, such as yukon gold
Salt
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream
Pepper

Directions

Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Serves 8.

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Cranberry Sauce
From Everyday Food

Ingredients

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

Directions

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Makes about 3 cups.

Make ahead: To store, refrigerate in an airtight container, up to 1 week.

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Broccoli and Cauliflower Gratin With Cheddar Cheese
From Food and Wine

Ingredients

4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 pound sharp Cheddar cheese, coarsely shredded (2 cups)
1/4 cup pitted oil-cured green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs
Salt and freshly ground pepper

Directions

Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish.
Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly.
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant.
Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese and the olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden. Serve hot.

Serves 4-6.

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Come Party With Me: Fast Thanksgiving - Invite

partysugar — Mon, 17 Nov 2008 10:17:50 -0800

Too busy to think about Thanksgiving? No worries, this week I'm planning a quick and easy Thanksgiving dinner that requires little effort and minimal stress. With help from the grocery store everything on the menu can be made the day of. A dinner party that gives thanks can be stress-free and delicious. Instead of hosting a formal fete, host a casual meal with the emphasis on friends and family. To get started, call guests to invite them to dinner, or send these easy, hand-written invites in the mail. Learn how I made them and, read more.

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

shimmery cardstock and regular cardstock
decorative paper
scissors
glue
leaf-shaped hole punch
stickers
nice pen and good handwriting

To assemble the invite:

Punch a leaf-shaped hole in the regular cardstock near the bottom, right hand side.
Glue the cardstock to the shimmery cardstock. Turn over.
Mount the cardstock on top leaving an overhang of decorative paper on each side of the invite. Set aside.
Figure out what your message will say. Practice writing it on a separate piece of paper. On mine I wrote in my best handwriting, this message:

Dear Sugar,

I would love it if you could join me for Thanksgiving dinner. Next Thursday, November 27 at 5:00 in the afternoon. Please let me know if you can attend. Thanks!
Gobble, gobble,
PartySugar

Write the message on the cardstock.
Trim excess decorative paper. If your paper is not double sided, glue strips to the back to make it double sided. Fold in over the invite.
Close with a sticker, slide into an envelope, and send.

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Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

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Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

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Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

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What to Netflix: New DVD Tuesday

BuzzSugar — Tue, 24 Nov 2009 06:30:00 -0800

It's Tuesday, so you know what that means - new DVD releases just in time for the Thanksgiving break! I've already shared some fresh music picks, but here are three movies to add to your Netflix queue for the weekend.

Funny People

Adam Sandler plays a comedian who tries to turn his life around and befriend a past love (Leslie Mann) after being diagnosed with a blood disorder; Seth Rogen steps in as his idealistic assistant. Both men turn in solid performances in Funny People, and there are laughs, even though this is way more serious than director Judd Apatow's previous work. One of my complaints in the theater was that it was much too long, but that's the good thing about DVDs - you can always hit pause and go back later.

The single disc version includes a gag reel and a feature commentary with Apatow, Rogen, and Sandler. (Normally I don't watch with the commentary on, but in this case, I might just tune in for their wise cracks.) The special two-disc collector's version is loaded with extras, including a 13-year old Seth Rogen doing stand-up!

68%

Two more DVD releases to check out when you read more.

Four Christmases

I love Vince Vaughn and Reese Witherspoon, and while they don't necessarily have any sparks in Four Christmases, they still serve up a cute comedy. The pair star as a couple stuck visiting four sets of relatives around the holidays - his mom, her mom, his dad, her dad. And while it's not the funniest or most charming film that either actor has done, I still had a few laughs, especially thanks to the supporting cast of quirky characters (Jon Favreau and Kristin Chenoweth in particular). Even if it doesn't stack up against the classics in my holiday movie faceoff, it's worth trying if you're looking to get into the spirit of the season.

25%

Angels and Demons

Tom Hanks fans have Angels and Demons to look forward to. The actor is incredibly long-winded in the follow-up film to The DaVinci Code, but at least he's no longer sporting that ridiculous bouffant hairdo. This time, Robert Langdon tries to save the Vatican from an ancient group known as the Illuminati. Personally, I was bored by the first half when I saw the film in theaters, but the second part is actually fun - so if you catch it at home, you may want to fast forward a bit to get to the good stuff.

Special features include behind-the-scenes featurettes.

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Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 21 Nov 2009 09:30:25 -0800

Caramel takes a starring role in these pecan cupcakes.
Check out our new food and entertaining video channel, YumTV!
Are you a fast food junkie?
Thirteen wines under $20 that make perfect hostess gifts.
It's down to the final four on Top Chef; did you watch?
Thanksgiving: We've got plenty of tips and menu ideas to get you through!

Healthy T-Day Dessert: Pumpkin-Carrot Bars With Cream Cheese Frosting

FitSugar — Sat, 21 Nov 2009 03:30:05 -0800

Thanksgiving is fast approaching, and my love of all things pumpkin is hardly waning. From yogurt to muffins, I relish this tasty flavor of Fall. If you're looking for a pumpkin pie alternative, these pumpkin-carrot bars are delish. The bit of cream cheese frosting adds a deceptive element of decadence.

Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.

Check out the recipe when you read more.

Pumpkin-Carrot Bars With Cream Cheese Frosting
Modified from SparkPeople

Ingredients

2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot

Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Directions

Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

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Looking for more healthy recipes? Then check out the Healthy Recipe Group - the name pretty much says it all.