Posts Tagged ‘Thanksgiving tips’

Thanksgiving Countdown Tip #6:

November 16, 2017

One word: Tablescaping. Yes, it’s a thing.

Do you have a tablecloth and napkins? If the answer is yes, pull them out, check for stains and iron them now. If the answer is no, it’s time to shop or innovate.

Do you have something that can be used as a runner down the center of the table? How about a roll of brown kraft paper, that can be scattered with votive candles, and seasonal greens? There are tiny pumpkins around this time of year that are available in a creamy white or orange. I’m not sure how they taste, but they look great! You can get crafty and spray paint some with a metallic paint, or a color that works with your home decor. Herbs in tiny vases or scattered among greens, small vines or branches, or even eucalyptus feels seasonal. Lay a spring on each napkin for a festive touch. Cranberries, persimmons, and clementines in a bowl offer a shot of color that can be eaten later.

Not enough matching china or napkins? Mix it up! Rather than using a few ad hoc place settings to fill in, embrace the eclectic aspect and intermingle the different pieces. If you are only short a couple of settings, place them at the two ends of the table so it looks deliberate. I have lots of mismatched teacups that my grandmother collected that I serve soup in. It adds a uniqueness to the table that is a conversation starter.

Clean, (unstained) dishtowels make great napkins, and rarely need to be ironed. For a more rustic look, a pack of striped or checked kitchen towels is a great investment that you can repurpose for their original intent later.

Have fun creating the perfect decor to suit your style and level of formality!

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Thanksgiving Countdown Tip #4:

November 14, 2017

Today is a good day to take stock of cookware and serving pieces while you still have time to shop, borrow or innovate.

Look at your recipes, and make sure that you have the proper pot, pan or ovenproof dish to make it in. You may be cooking in larger quantities than your kitchen is equipped for. For roasting pans and bakeware, there is a variety of disposable items available for very little money. You don’t have to worry about bringing them home if you are taking the food elsewhere, and although not the most environmentally sound choice, going disposable means you don’t have to wash it!

Once things are cooked, they need to be served. No judgment (ok, maybe a little) if you want to serve from the foil pans, but we prefer to plate things. Check for platters, bowls, and utensils for each dish you are making, and be prepared to have to transfer things that others are bringing, although a good guest will bring a serving dish too. (see above) Feel free to ask someone else to bring a serving piece or two that you can return, washed and dried at the end of the evening.

photo: Glasshouse Images

 

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Thanksgiving Countdown: Tip #3

November 13, 2017

Freeze it!

I have never been one to freeze things…I mean, if you make too much in advance, thaw and reheat it, you may as well just buy a TV dinner. That said, there are a few things that actually benefit from the deep chill. Pie crusts and biscuits to be precise. Go ahead and make your doughs now, roll them out and freeze them right in the pie or tart pan. If you are using a top crust, cut your lattice strips, decorative elements or full topper, and freeze it flat on a sheet pan. Just make sure that anything you freeze is well wrapped. Use plastic wrap and wrap in both directions to ensure that it is fully sealed and protected. Bottom crusts and biscuits can be baked frozen. Top crusts should be thawed just enough to be pliable. Frozen dough maintains its shape better and shrinks less during baking. ¬†Brush it with a light egg wash to help it brown and you’re good to go.

It doesn’t take long to make crusts, so get them done now and save time and mess on the big day.

photo: Glasshouse Images

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Thanksgiving Countdown Tip #1:

November 9, 2017

 

It’s only two weeks before Thanksgiving. This year, we are going to toss out a tip here and there to help get you ready for the big day. Today’s suggestion?
Sharpen your knives! A dull knife makes food preparation a chore. Whether you own a sharpener or need to take them to someone to do the job professionally, get those knives honed to precision. You will give thanks for that while you are preparing the feast, and carving the bird.

photo: Glasshouse Images

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