See My Recipes In Davis Life Magazine
Potato Ho-Down!
Noble Pig
The Best Cranberry-Tangerine Chutney
One of the reasons I love food blogs has been discovering treasured recipes others consider to the best they have made, served and eaten.
A fellow blogger, Cathy, over at Wives & Knives, just posted this chutney as one the most treasured recipes from her mother's files. You know those are the best ones. When I looked at the list of ingredients I just knew it would be good. However, I did not know it would exceed all my expectations. It is absolutely fantastic and out of this world. There are also no cooking skills required to make this. You just combine ingredients and simmer until done. Nothing could be easier.
Everything about this chutney screams Thanksgiving and the holidays. I'm pretty sure I can throw away all my other cranberry sauce or chutney recipes; this is now my hands down favorite.
Cathy emphasizes to include all of the ingredients such as the curry powder. Even if you don't like curry....it does not taste typical...it's a background flavor, enhancing other flavors present. Also, do not leave out the candied ginger because you think you can't find any. Candied (crystallized) ginger is everywhere now. I remember years ago only being able to get it at Williams-Sonoma but now I see it in the baking aisle and in the bulk food section of most grocery stores. Don't leave it out, it adds an incredible taste.
I served this with a roasted turkey breast and mashed potatoes and slathered it on turkey sandwiches the next day...incredible.
Funny thing is, I have never canned anything. I've always wanted too but have just never gotten around to it. This recipe has gotten me off my rear to finally do it. I want lots of jars in the pantry to carry me throughout the year. I have to get on it before all the fresh cranberries disappear from the markets.
Cathy also suggested pouring this chutney over cream cheese for an appetizer, which would be delicious as well.
Thanks Cathy for sharing this amazingly wonderful recipe.
Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.
This keeps indefinitely in the fridge and will easily form a seal if poured, very hot, into small, decorative jelly jars...which I am going to do.
Cranberry-Tangerine Chutney
Adapted from Wives with Knives
3 cups fresh cranberries
1 large tart apple, cored, peeled and chopped (I used Granny Smith)
1/2 cup orange marmalade
1/2 cup apple cider vinegar
1-1/2 cups sugar
1 cup water
3 Tablespoons candied (crystallized) ginger, chopped (Do not substitute)
3/4 teaspoon ground cinnamon
1 Tablespoon curry powder (Do not leave this out)
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 cup golden raisins
2 cans mandarin orange slices, drained
Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.
This keeps indefinitely in the fridge and will easily form a seal if poured, very hot, into small, decorative jelly jars...which I am going to do.
One Year Ago: Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle
Smoky Beef Chili
This is the perfect weeknight chili. I even think it's going to be my new Sloppy Joe's go to recipe. My personal chili recipe is a three day cooking marathon of simmering, tasting and blending. It's intense, not for a quick meal and I never use ground beef as the meat in chili.
I liked the smoky, sweetness of this dish and it couldn't have been easier to throw together. It's also good the next day for lunch.
Serve this over pasta or rice. Melt some cheese on top or dollop some sour cream...whatever you like. Like I said, great for Sloppy Joe's as well.
In a large bowl soak dried chiles (the ones you always see at the grocery store in a big bag) and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chili stems and seeds.
In a food processor, puree the chiles and prunes with the tomato paste and reserved soaking liquid. Set aside.
In a large pan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.
Add the chili mixture to the beef. Stir in the crushed tomatoes and bacon. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes. Season to your liking with salt.
Serve over pasta, rice or as Sloppy Joe's.
Smoky Beef Chili
Adapted from Every Day
5 dried red chiles
1 cup pitted prunes
Boiling water
4 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
2 pounds ground beef
3 Tablespoons tomato paste
One 28 ounce can fire-roasted tomatoes, crushed or diced
Salt to taste
In a large bowl soak dried chiles (the ones you always see at the grocery store in a big bag) and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chili stems and seeds.
In a food processor, puree the chiles and prunes with the tomato paste and reserved soaking liquid. Set aside.
In a large pan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.
Add the chili mixture to the beef. Stir in the crushed tomatoes and bacon. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes. Season to your liking with salt.
Palm Beach Brownies with Chocolate-Covered Mints
These brownies, or candy bars really, are something I like to make around the holidays. These are definitely something you can wrap up and give as gifts. They are sturdy, fudgey and unbelievably delicious.
These will be the stars of your holiday cookie platters and look stunning stacked up on pedestal cake stands.
These brownies are the vision of Maida Heatter, a matriarch of modern baking. She has won nearly every honor possible for a cookbook writer, including three James Beard Foundation awards. In other words, she makes some good stuff.
Maida claims these brownies are her most requested recipe, far surpassing her cheesecake and key lime pie.
They are truly the biggest, gooiest, chewiest, darkest, sweetest bars out there. They are truly perfection in my book.
You will need about 48 York chocolate-covered peppermint patties. That is about 2-1/2 eleven ounce bags.
This is the pan I use to make these brownies, also recommended by Maida Heatter. It is a Magic Line Pan. If you don't have one and make bar cookies often, I would highly recommend getting one. As you'll see later, the straight sides and square corners means the edges don't have to be trimmed. It's truly magic, buy one here if you are interested. I use mine all the time and love it.
Fit the pan you are using carefully with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. Do not make any holes.
Preheat oven to 425 degrees with rack one third up from the bottom. Add 1 Tablespoon butter to a 9 x 13 x 2 pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set aside.
In a 4-6 cup heavy saucepan or double boiler, melt chocolate and butter over low heat, stirring until chocolate and butter are melted. Remove from heat; set aside.
Beat the sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric mixer set at high speed for 10 minutes. Add the chocolate mixture (which may still be warm) with mixer on low speed. Beat just until blended. Add the flour and beat again on low speed just until mixed. Stir in the nuts.
Spoon half the mixture (about 3-1/2 cups) into prepared pan; smooth top. Layer the peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it's not good.
Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
Here are the edges of the brownies straight from the pan. Nothing to trim and nothing wasted, this is why I love making bars using a Magic Line Pan.
Refrigerate a few hours or overnight before cutting.
Use a long knife with a sharp blade to cut the brownies into quarters. (If you do not use a Magic Line Pan you will most likely have to trim the edges.) Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.
Make these and have a plan, otherwise you will eat them all yourself.
Palm Beach Brownies with Chocolate-Covered Mints
Adapted from Cuisine at Home
8 oz. unsweetened chocolate
1 cup unsalted butter
3-3/4 cups granulated sugar
5 eggs
1 Tablespoon plus 1 teaspoon instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon table salt
1-2/3 cups sifted all-purpose flour
8 oz. (2 generous cups) walnuts, broken in large pieces
48 York chocolate-covered peppermint patties (about 2-1/2 eleven ounce bags)
This is the pan I use to make these brownies, also recommended by Maida Heatter. It is a Magic Line Pan. If you don't have one and make bar cookies often, I would highly recommend getting one. As you'll see later, the straight sides and square corners means the edges don't have to be trimmed. It's truly magic, buy one here if you are interested. I use mine all the time and love it.
Fit the pan you are using carefully with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. Do not make any holes.
Preheat oven to 425 degrees with rack one third up from the bottom. Add 1 Tablespoon butter to a 9 x 13 x 2 pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set aside.
In a 4-6 cup heavy saucepan or double boiler, melt chocolate and butter over low heat, stirring until chocolate and butter are melted. Remove from heat; set aside.
Beat the sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric mixer set at high speed for 10 minutes. Add the chocolate mixture (which may still be warm) with mixer on low speed. Beat just until blended. Add the flour and beat again on low speed just until mixed. Stir in the nuts.
Spoon half the mixture (about 3-1/2 cups) into prepared pan; smooth top. Layer the peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it's not good.
Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
Here are the edges of the brownies straight from the pan. Nothing to trim and nothing wasted, this is why I love making bars using a Magic Line Pan.
Refrigerate a few hours or overnight before cutting.
Use a long knife with a sharp blade to cut the brownies into quarters. (If you do not use a Magic Line Pan you will most likely have to trim the edges.) Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.
Weekend Tidbits
My weekend started early this past week, Tuesday evening to be exact. The boys were going to be off for school for three days so we decided to head into the city (Portland) for some fun. We only live 38 miles from downtown but when you live in the country it seems like you are going to another planet, I love that.
We stayed at a beautiful, old, sophisticated hotel known as the Hotel Deluxe. The hotel has been renovated to pay tribute to the Golden Era of Hollywood. Beautiful chandeliers, mirrors and all kinds of fanciness make up this stylistic hotel's lobby and rooms.
When the doormen opened the door as we entered, my boys looked at me and said, "Oh this is a fancy place huh Mom?" Glad they can recognize the difference, LOL.
Each floor of the hotel pays tribute to Hollywood director's of the Golden Age and movie posters from their films line the hallways.
Here are the boys checking out the view of the Morrison Bridge from our window. Our room was nicely appointed, very clean, large and comfortable. The walk-in closet was so big we could all be in there at once.
This was the best part, the pillow menu. Yes, we ordered one of each and several others. They brought them immediately and was just awesome as I don't usually get along with hotel pillows.
The hotel also had this next to the phone. While we weren't inclined to order from it, I'm now curious what the Four Noble Truths are...need to Google that.
We did a lot of walking around, which is what we love to do in the city.
Portland is a beautiful city with amazing architecture and charm. You can actually find parking and I have yet to feel unsafe there.
I did some damage here.
This guy will still pose for me at my request.
We had some lunch here. We love Bento!!
And besides all those other places we ate, we also went to a very nice restaurant called Salty's on the Columbia. This beautiful restaurant sits on the Oregon side of the Columbia River as opposed to the Washington state side. The Columbia River is what you see when you are landing at Portland International Airport.
We had a very nice table next to the fireplace.
Despite Salty's being a more upscale restaurant, they completely catered to the kids. They brought them Jello, Goldfish crackers and crayons to keep them busy before dinner.
Here is a picture of my Pork Tenderloin built around a Port-Juniper Berry Reduction. It was amazing and I washed it down with some Panther Creek Pinot Noir, a perfect pairing.
When we returned home the boys had a birthday party to attend.
The party was at Safari Sam's which is pretty much Chuck E. Cheese on steroids. This is the humongous jungle gym that goes all above the party tables.
Glow-in-the dark miniature golf.
And enough video games to make the kids insanely happy.
With his ticket winnings, this guy bought a set of mustaches. Yes, he's still wearing them.
It was a good weekend, how was yours?
One Year Ago: Pumpkin Spice Pancakes with Cinnamon Syrup
Greek Potato and Almond Dip
I must admit when I first saw the name of this dip I thought, how odd, potato dip. I mean, I love potatoes, but dip...hmmmm. But since I'll pretty much try any kind of dip and since I committed myself to making all four dips published on the last page of the last issue of Gourmet Magazine...well here it is. And yes, it's delicious.
I have to say I was shocked at how well this turned out. It's very thick and bursting with garlicky-lemony flavors.
Because of the consistency, this could easily be placed in a pastry bag and piped onto crackers (drizzled with truffle oil) in beautiful designs. Overall, I think the dip is very versatile.
After we sat here and manically ate a cup or so, I had another idea. I usually make a stinky-blue cheese polenta as the undercarriage for my braised short ribs. While the polenta I make tastes good, it just isn't the flavor I dream about.
So I whipped up some polenta this afternoon and mixed the rest of this dip in there along with some grated Parmesan, Monterey Jack and provolone. Wow, it was amazing and exactly the taste I have been searching for. The flavor is just top notch. You just have to love new discoveries.
Anyway, give this dip a try and see where it fits into your life. I think you'll be surprised.
Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.
Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.
Greek Potato and Almond Dip
Adapted from Gourmet Magazine
3/4 lb russet (baking) potatoes, peeled and cut into 1" pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic gloves
1/2 cup water
1 Tablespoon plus more lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Preheat oven to 350 degrees with rack in middle. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 10 minutes. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt and 1 Tablespoon lemon juice.
Drain potatoes and coarsely mash, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Serve warm with some buttery crackers.
One Year Ago: Why?
Diners, Drive-Ins and Dives Tour of Portland, Oregon
Lately, every Monday night, my husband and I find ourselves watching Food Network's Diners, Drive-Ins and Dives with host Guy Fieri. The show usually ends with me salivating over every greasy spoon and pit bbq this show puts on television. I also swear we are going to visit every place we have ever seen featured all over small town America. Everything always looks amazingly delicious.
So when we found ourselves in Portland for a couple of days this past week, we decided the diners, drive-ins and dives were where we wanted to feast. Wow, did we feast. I know I was doing the play by play on Facebook this past week with many of you following along so I thought I would wrap it up here with a little more detail.
There are eight diners, drive-ins and dives (that I could find) having been featured on the show from Portland, Oregon. In two days we only visited three. After eating at these places you really didn't need another meal for hours and hours, there was no way we could have seen them all in forty-eight hours time.
Let me just say, the three we went to were incredible. I have never been so stuffed and filled with food satisfaction in all my life and I can eat a lot. I wish I had better pictures of everything we chowed down on but these places are tiny and often dark, not conducive to getting great photos. Plus in such small quarters the last thing I wanted to do was have my camera flash annoying other patrons often sitting no more than two feet away. I did my best but wow did we enjoy the food and the atmosphere of these places.
I don't think these are restaurants we would have ever stopped at or given a second thought to try. We can't wait to try the other five on the list on a return trip and even go back to the places we already visited, all had incredible tasting food.
We arrived at our hotel about 4:30 PM on a Tuesday night, by 5 PM we were headed out the door to Podnah's Pit BBQ, about 4 miles from where we were staying and in the middle of a fairly residential area. We thought for sure our GPS was taking us off in the wrong direction. It was very dark and pouring down rain but we found it.
When we arrived about 5:15 PM the place was fairly empty however, within 15 minutes it was packed and no available tables were to be found. There was now a line out the door. Pretty good for a Tuesday evening.
We started our meal with these Frito Chili Pies served right in the wrapper of the Frito's bag. Very simple but a great way to get a taste of their Texas Red Chili. So, so good and not too spicy for the kids. We also had Iceberg Wedges with Homemade Blue Cheese dressing. Fabulous!!
The hubby had some great Hefeweizen style beer on tap and I had French red wine which was very good.
What every good BBQ place has on the tables, their sauce in squeeze bottles. All I can say is I asked if they were bottling it, I would have bought a case. I asked what the underlying secret was to the recipe and I was told they use brewed, local coffee as one of the ingredients. We sauced everything we ate, it was insanely good.
The hubby ordered the Plato Tejano, a large plate of sliced brisket, pinto beans, tortillas and salsa. The meat was of course as tender and tasty as you can imagine. My son and I had pulled pork. We shared sides of cornbread, potato salad, coleslaw and collard greens. When I looked around to see what other diners were eating many had these baskets of Pork Spareribs which were huge! They looked incredible and something we want to try next time. Of course my youngest and pickiest eater would not touch what they served, not his thing, however, the restaurant was very accommodating and brought him as much white bread as he would eat along with milk and I had some cheerios in my purse, it worked out perfectly and he enjoyed himself as well. He said he had a delicious time, LOL.
Of course we had dessert, I couldn't get enough of a good picture but it was Pecan Pie made with Steen's Cane Syrup and leaf lard with a butter crust. Need I say more.
We rolled, literally, out of there and passed out in our hotel.
After a good night's sleep our next order of business was breakfast. We headed out about a 1/2 mile from our hotel room to the Pearl District of downtown Portland where the Byways Café was located. The cafe is a tiny spot with about 5 small booths, 5 or 6 tables and a counter that seats maybe ten. On a Wednesday morning we waited about a half hour to sit down. I can't even imagine what it would be like on the weekend, I'm assuming a long wait, and there is no place inside to do this comfortably. But trust me, it was worth ever bit of it.
To see the footage of when Diner's, Drive-ins and Dives visited Byways, go here. Just to see the preparation of their Amaretto French Toast made with thick sliced challah bread, soaked in amaretto, cooked to a custard consistency then smothered with honey, maple, pecan butter and doused with organic maple syrup...OMG. I wanted to order this but it takes at least 15-20 minutes to make and my kids were starving....next time.
Instead I ordered, what you see here as a sea of fluffy, blurry white sauce, the BEST homemade biscuits and sausage gravy I have EVER tasted. EVER. My camera could not even focus on the large 10-inch diner plate filled to the edges with this incredible breakfast, it focused only the marble-rye toast in the foreground, another amazing part of my meal.
Honestly I closed my eyes when I took the first bite, it was one of those surreal food moments. I have been thinking about this meal ever since we left.
Every meal is large in size. The waitress was very helpful in helping the kids place a proper order as one breakfast would have been too large for one of them. Instead they split what were the most incredible buttermilk pancakes and thick-sliced bacon along with some scrambled eggs. She brought extra plates and lots of warm maple syrup for them as well.
I also couldn't leave there without trying their blue corn pancakes made with organic stone ground blue corn meal. Unreal. We also shared a cheese omelet stuffed to nines with Tillamook and cheddar and the most incredible home fried potatoes you could imagine.
As you could expect, we did not eat lunch that day. We didn't need to. We had enough energy to walk the whole city that day and didn't have dinner until maybe 6 PM.
Our next Diner's, Drive-In and Dive meal was for breakfast on Thursday at Pine State Biscuits. This was probably the tiniest place we went to, but is famous for all their versions of biscuits and gravy. There were two tables for two, 5 seats at a counter and one table for four.
By some act of God, when I walked in the door, the table for four became available, we were very lucky. Every seat was taken, a line formed constantly and there were no signs of this place slowing down.
This was the inside. You walk in, place your order and sit down (if you can). I'm not sure where you would go with your food if you couldn't sit. Most patrons do not linger as they know everyone is waiting to find a table. In other words, you do not read the paper here. Your name is called when your food is ready.
Here is their regular order of biscuits and sausage gravy, hit with cayenne for a spicy taste. It was delicious.
Yes it was early, as you can tell by the look on my little guys face! He adored their bacon.
This was Pine State's Reggie Deluxe. OMG. There are no words for this. Fried chicken, bacon and cheese topped with sausage gravy and a fried egg. Save me from myself is all I can say.
Pine State had the best coffee in Portland. I drank three cups and I could have had another. Incredible, incredible.
What a time we had. In the near future we will be visiting the five other Diner's, Drive-Ins and Dive's in Portland, we can't wait.
Here they are...
Arleta Library Bakery & Café. I have to go here for their hash. See the episode on Diners, Drive-Ins and Dives right here.
Otto's Sausage Kitchen...need I say more.
Blueplate Lunch Counter & Soda Fountain. Their sliders, macaroni & cheese and hibiscus iced tea is what I want. See the video here,
Bunk Sandwiches. The Pork Belly, Sauerkraut, Gruyere & Russian Dressing Sandwich is mine.
Pok Pok. This Thai place was voted restaurant of the year by the Oregonian Newspaper. I do not have the video from Diner's, Drive-Ins and Dives but here is the video from the Oregonian.
If you have been to any of the places, tell me about your experiences and what you ate.
To find a Diners, Drive-In and Dive restaurant in your area, visit here to see where the show has been.
One Year Ago: Butternut Squash-Tangerine Soup with Pistachio Gremolata
Hosting Thanksgiving
Thanksgiving is likely the biggest holiday meal you will prepare all year. I believe the real work is in the planning rather than the event itself. This is a meal reflecting your personal style and creativity, so take the time to make it special. Attention to the smallest of details are what it takes to really elevate this celebration into one you will remember for years to come. Here are some suggestions.
Hopefully by now if you were planning on getting a fresh, high-quality turkey, you have placed your order and are already choosing simple, special dishes your family and friends will love. Maybe you are even trying some new recipes for fun. However, do not take on too much; ask those you have invited to bring something. People love to help and feel needed. Wine, pie and appetizers are great ways to help take the pressure off of you and allow everyone to participate in the feast. Make sure if you are trying a new recipe you do make it earlier in the month to test its worthiness as well as the timing for cooking, that way there will no surprises or failures to frazzle you on the big day.
I always feel it's important to ask my guests what dishes make Thanksgiving special for them. If there is something they can't live without or enjoy the way a certain dish is prepared, I invite them to bring it to the party. They always love to show off their favorite, treasured recipes .
About now you should take stock of your tableware, this includes linens (tablecloths, napkins and placemats), flatware, platters, bowls and glasses. If you do not have adequate pieces, borrow, buy or rent what you are missing. If you are serving your meal buffet style, make sure you set up your dishes beforehand to make sure everything fits properly. If you have any heirloom or antique servingware, this is the time to incorporate them into the meal. Don't forget to create a seating plan and make sure you have enough chairs to seat everyone comfortably. Don't make the kid's table an afterthought, they are a huge part of what we are thankful for. Cover their table in butcher paper and have crayons available they can use to draw. Have them make their own placemats beforehand, assign an adult or willing teenager to help with this activity while dinner is being prepared. Make sure you have children's movies or games available to entertain them after they eat (they will finish first), so the adults can continue their meal. As a parent, there is nothing better than a hostess who has obviously prepared for your children, it makes everything so much more wonderful.
This is also the time to think about any centerpieces or other table decorations you might want to use. Autumnal touches are nice additions to the holiday table. The simplest of arrangements will convey a welcoming and light-hearted mood to all of your guests; think olive branches, rosemary or evergreen boughs placed strategically around cream-colored pillar candles. Make a similar arrangement for the buffet, mantles, sideboard and occasional tables for continuity. Sometimes just an arrangement of persimmons in a beautiful bowl is a nice touch.
Place cards with your guests names and a few words of why you are thankful for them is a nice touch, one that everyone loves and looks forward to year after year.
As your guests arrive, greet them at the door with glasses of sparkling wine or apple cider, a sure sign of a celebration taking place. It is nice to have light snacks available, things like nuts, olives, an antipasto platter and dips to munch on. Nothing too heavy is necessary.
As far as kitchen preparations go, many things can be done ahead to avoid the last minute rush. Cranberry sauces, chutneys and relishes can be prepared up to two weeks ahead and stored tightly covered in the refrigerator. Gravy can also be made ahead to avoid last minute panic after the turkey is out of the oven. Make sure to let your turkey rest for about 25 minutes once you remove it from the oven; cover it with aluminum foil to keep it warm. While the turkey is resting, place side dishes you have brought to room temperature into the oven to heat up. If your turkey appears dry after you have carved it, drizzle it with warmed turkey stock just before serving, no one will ever know you overcooked the bird.
Pass bread or rolls in a rustic, cloth-lined basket. Make sure you have butter available at both ends of the table.
If you are serving many pies or different types of dessert, have a separate dessert buffet table with plates and flatware ready to go. Have guests serve themselves when they are ready or place a family member or friend in charge of cutting pies or scooping ice cream while you make the coffee and open dessert wine.
Obviously there are so many ideas to try and ease the stress of the Thanksgiving meal. I do believe regardless of how casual or elegant your celebration, there are extra-special touches you can put in place to make this holiday an outstanding celebration for you and your guests.
Does anyone else have any other great ideas?
One Year Ago Today: Two-Ingredient Pumpkin Cake with Apple Cider Glaze
Brown-Sugar Coffee Cake
This classic coffee cake owes its extra-moist texture to the sour cream in the batter, while the topping makes a crunchy top layer.
This coffee cake would be a lovely addition to a brunch buffet or served as a sweet foil to a savory dish. This would also complement a fresh fruit salad, maybe with a hint of mint.
I have always loved a good coffee cake, there is nothing better paired with my black coffee in the morning. It's not bad with hot tea either. With the cold, rainy weather we have here in Oregon, this is the perfect morning pick-me-up.
I think you'll like it.
Also, there is no mixer required to make this, so it's just that much easier to throw together.
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
In a medium bowl, whisk the egg just until the yolk and white are blended. Add the sour cream, milk and melted butter and mix well. Pour the egg mixture into the flour mixture and stir just until the ingredients are blended. Stir in the chopped apple.
Spread the batter in a buttered 8 x 8 square baking pan. To make the topping, in a bowl, combine the brown sugar, flour and butter. Using your fingertips, work the ingredients together until a coarse, crumbly mixture forms. Add the walnuts and mix well with your fingertips. Sprinkle the topping over the batter.
Bake the coffee cake at 400 degrees for 25-30 minutes until the topping is browned and a sharp knife inserted into the center comes out clean. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature.
I might have eaten a few too many pieces of this.
Brown-Sugar Coffee Cake
Adapted from Brunch
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, large
1/2 cup sour cream
1/4 cup whole milk
4 Tablespoons unsalted butter, melted and slightly cooled
1 cup Granny Smith Apple, peeled, cored and chopped
Topping
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
3 Tablespoons unsalted butter, cold, cut into 1/2" pieces
1/2 cup chopped walnuts
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
In a medium bowl, whisk the egg just until the yolk and white are blended. Add the sour cream, milk and melted butter and mix well. Pour the egg mixture into the flour mixture and stir just until the ingredients are blended. Stir in the chopped apple.
Spread the batter in a buttered 8 x 8 square baking pan. To make the topping, in a bowl, combine the brown sugar, flour and butter. Using your fingertips, work the ingredients together until a coarse, crumbly mixture forms. Add the walnuts and mix well with your fingertips. Sprinkle the topping over the batter.
Bake the coffee cake at 400 degrees for 25-30 minutes until the topping is browned and a sharp knife inserted into the center comes out clean. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature.
One Year Ago: Maple-Mustard Glazed Chicken
Weekend Living
What a low key weekend, the first in a long line of crazy weekends. I loved it. Friday morning began with a rainbow over our home.
However, in typical Pacific Northwest style, the skies turned dark and heavy rain, hail, lightening and thunder soon followed....I absolutely love how the weather changes almost instantly here. The sun comes out and then more rain. It's pretty incredible and sums up how it looked all weekend.
Time was spent at a Portland commercial auction looking for vineyard equipment. We really liked this for giving tours around the property.
And since we are looking into all methods of vineyard irrigation, this was an option. However, it won't fit down the rows. Bummer.
Welcoming Fall wreaths are up.
The leaves in my yard continue to fall...
and fall.
The leaves are filling the birdbath, or the deer's drinking fountain as I call it.
I did bake some Honey Whole Wheat Bread, a very easy recipe to throw together.
And strangely enough, even though it was very dreary outside, we indulged in some very summery food. First, with Not My Mama's Pasta Salad.
And then with Mom's Mile High Lemon Meringue Pie. I'm full.
I am tired of these guys making their webs around here...go away already.
I also do not want all these colors to go away...orange is my favorite color.
How was your weekend?
One Year Ago: I Love a Good Game, But...
Cashew Kung Pao Chicken
I never order Kung Pao Chicken from a restaurant because it is way too spicy for me. I like to be able to control the heat so making it at home is a better option. I made this version with a moderate level of heat but feel free to adjust the quantity of red-pepper flakes to suit your taste. You don't even have to add any at all, it's totally up to you.
Quick-Asian stir fries are great weeknight and weekend meals as they are very easy to put together. Served over steamed rice it's a great way to wrap up the evening.
As far as wine recommendation's go, with a dish like this you want something to refresh you from the salty and spicy flavors. Aromatic whites would be my choice; an Albarino from Spain, Sauvignon Blanc from California or South Africa or a Pinot Gris from Oregon. Cold beer will also go nicely.
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
Prepare scallions, white bulbs and green tops cut separately into 1/2" pieces.
In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with it's marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews.
Serve over steamed rice.
Cashew Kung Pao Chicken
Adapted from Food & Wine
1-1/3 pounds boneless, skinless chicken breasts, cut into 1/2" pieces
5 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 Tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 Tablespoons cooking oil
3/4 cup cashews or peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 teaspoon dried red pepper flakes
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
Prepare scallions, white bulbs and green tops cut separately into 1/2" pieces.
In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews. Serve over steamed rice.
One Year Ago: Slow-Cooked Moroccan Short Ribs