Thanksgiving is a wonderful time to gather with loved ones, enjoy each other's company and partake of delicious foods. Hosting this time-honored meal in savvy style doesn't have to be stressful. Incorporate these tips and you are on your way to a Thanksgiving with flair.
Planning is key. Know what you’re preparing. I recommend having a list of items you’re making as well as what guests are bringing. Note: This is the one of the few times of year that I feel it’s okay to ask your guests to bring food and/or wine to your dinner.
Expand your decorating horizons. Your décor doesn’t have to be all about turkeys and Pilgrims. I love using pinecones, fall leaves, candles and feathers in my holiday décor.
Warm your guests with sweet treats and cider. For dessert I love to serve warm pear crumble. For a festive drink, give guests hot apple cider spiked with inexpensive champagne. Garnish with a cinnamon stick.
Make serving a snap. Label your serving trays so when the food comes out of the oven or off the stove you know exactly what dish you’ll use for that specific item. Also, this is helpful to guests who offer to help in the kitchen. Tell them ahead of time that you’ve labeled the serving trays so it’s easy for them to find.
Below is the Pear Crumble that I serve. I’ve adapted this recipe from one I found in House Beautiful in October 2004 by food stylist Susie Theodorou. I add a bit of blue cheese crumbles (1/8 cup), as well as uncooked instant oatmeal (1/4 cup) and brown sugar (2 tablespoons) to the crumble part of the recipe.
Warm Pear Crumble
Serves 8
For poached pears:
3/4 cup sugar
1 cup water
2 cups medium-dry white wine
8 Bosc pears, unpeeled but cored
For crumble:
1 cup flour
1/2 teaspoon baking powder
1 cup sugar
4 tablespoons coarsely ground pecans
10 tablespoons cold unsalted butter, diced, plus extra for greasing
1/2 cup pecan halves
Prepare pears: Place sugar and water in a large pot. Heat over low heat until sugar dissolves. Add wine and bring to a boil. Add pears. Place a crumpled piece of parchment paper over poaching liquid. Cover pot, lower heat, and simmer for 30 minutes. Remove pot from heat and set aside to cool.
Prepare crumble: Sift flour and baking powder into a bowl. Stir in sugar and ground pecans. Cut in butter to form rough crumbs. Do not over mix. Stir in pecan halves.
Heavily butter a 2-quart baking dish. Stand pears in dish. Sprinkle crumble mixture around pears. Bake in a preheated 375-degrees F over until crumble is brown, about 25 minutes. Serve warm.
Do you have a favorite Thanksgiving recipe? I'd love to hear what our savvy readers serve for the holiday.
Expand your decorating horizons. Your décor doesn’t have to be all about turkeys and Pilgrims. I love using pinecones, fall leaves, candles and feathers in my holiday décor.
Warm your guests with sweet treats and cider. For dessert I love to serve warm pear crumble. For a festive drink, give guests hot apple cider spiked with inexpensive champagne. Garnish with a cinnamon stick.
Make serving a snap. Label your serving trays so when the food comes out of the oven or off the stove you know exactly what dish you’ll use for that specific item. Also, this is helpful to guests who offer to help in the kitchen. Tell them ahead of time that you’ve labeled the serving trays so it’s easy for them to find.
Below is the Pear Crumble that I serve. I’ve adapted this recipe from one I found in House Beautiful in October 2004 by food stylist Susie Theodorou. I add a bit of blue cheese crumbles (1/8 cup), as well as uncooked instant oatmeal (1/4 cup) and brown sugar (2 tablespoons) to the crumble part of the recipe.
Warm Pear Crumble
Serves 8
For poached pears:
3/4 cup sugar
1 cup water
2 cups medium-dry white wine
8 Bosc pears, unpeeled but cored
For crumble:
1 cup flour
1/2 teaspoon baking powder
1 cup sugar
4 tablespoons coarsely ground pecans
10 tablespoons cold unsalted butter, diced, plus extra for greasing
1/2 cup pecan halves
Prepare pears: Place sugar and water in a large pot. Heat over low heat until sugar dissolves. Add wine and bring to a boil. Add pears. Place a crumpled piece of parchment paper over poaching liquid. Cover pot, lower heat, and simmer for 30 minutes. Remove pot from heat and set aside to cool.
Prepare crumble: Sift flour and baking powder into a bowl. Stir in sugar and ground pecans. Cut in butter to form rough crumbs. Do not over mix. Stir in pecan halves.
Heavily butter a 2-quart baking dish. Stand pears in dish. Sprinkle crumble mixture around pears. Bake in a preheated 375-degrees F over until crumble is brown, about 25 minutes. Serve warm.
Do you have a favorite Thanksgiving recipe? I'd love to hear what our savvy readers serve for the holiday.
1 comment:
Oh, missed this yummy recipe for this Thanksgiving! So many goodies out this time of year.
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