Thursday, 17 November 2011
Thanksgiving Tablescapes

Drama Queen here. I know you’re all busy in the kitchen with my more domestic sister, Sweetie Pie, but when you’re done you will actually have to serve all that food...so shouldn’t your table be as extravagant as the feast itself? I thought so. Here are some easy ways to make a statement with your table this Thanksgiving.

Place Cards
Cut parchment into several 2” x 3” rectangles. Write out your guests’ first names on each piece with a gold paint pen (both available at your local craft store). Then, when the table is set, pop each place card into your guests’ wine glasses, gold writing facing out. It’s a classy alternative to the norm, and your guests will have fun finding their names in the glasses.

Place Settings
Now, what do you do about the spot where the place card would go? Think of it this way: If the cards are going where the wine should be, maybe the wine should go where the cards usually are! No no, of course I don’t think you should pour wine onto your guests plates. That’s just... odd. Instead, why not take some grape leaves and place them at the center of each setting? I love how they add a little green to a very autumn-colored holiday.



Don’t live near a vineyard? Then scratch the green and head to your local craft store, where you can find silk leaves or beautiful vines and berries to adorn your guests’ plates. I advise against using fallen leaves from your backyard. Dry leaves have a tendency to disintegrate when handled, and you might end up bringing a little critter in from outside (eek!).

Centerpieces
Many people go with seasonal flowers or produce-filled cornucopias, but that’s just not my style. I prefer to eat by candle-light. Take three or four large glass vases and place a tall candle inside each. There should be some space between the candle and vase to place festive items, like nuts, berries, or even colored glass beads. Fill up the vase about 1/3 of the way up the candle and stand back. Voila! A simple, gorgeous centerpiece that gives your table a sexy glow.

I also happen to love centerpieces made from wine bottles. These projects require some tools, like these glass cutting tools, but they are inexpensive and are worth the end result. Check them out!

Got any good tablescaping ideas? What is your Thanksgiving table going to look like? I'd love to hear from you darlings!

Cheers, Drama Queen

Posted on 11/17/2011 10:05 AM by Alie
Wednesday, 9 November 2011
Thanksgiving Recipes You Can Prep Early!

I love hostessing the holidays, but Thanksgiving is notorious for what I like to call "oven-juggling," and sometimes even I can't handle it all!

Here are some recipes you can make a day or two before the big feast, so you can spend a little less time in the kitchen on Thanksgiving and a little more time with your guests!

Bourbon-Cranberry Compote (via Real Simple)

Ingredients

12-ounce bag cranberries, fresh or frozen (3 1⁄2 cups)
3/4 cup sugar
1/2 cup apple juice
1/4 cup bourbon

Directions

1. In a saucepan, combine the cranberries, sugar, apple juice, and bourbon.

2. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving. Serves 8.

Garlic Mashed Potatoes with Mascarpone Cheese

(via Food Network)

Ingredients

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Directions

Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.

While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

Caramelized Brussel Sprouts with Pistachios

(via AllRecipes.com)

Ingredients

4 pounds brussel sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios

Directions

1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.

2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.

3. Add the brussel sprouts, sugar and remaining vinegar. Sauté over medium heat until brussel sprouts are lightly carmelized.

4. Season with salt and pepper to taste. Garnish with pistachios.

Posted on 11/09/2011 10:20 AM by Sweetie Pie