Entries Tagged 'Thanksgiving' ↓
November 21st, 2013 — Thanksgiving, THE WIFE Guide, Tips
Thanksgiving is next week and if you’re hosting dinner at your home, it can get overwhelming very quickly. Alice Ryan of A Company PR sits down to tell THE WIFE how she prepares herself for the upcoming Thanksgiving Holiday. Keep reading for helpful tips on how to plan for this chaotic day. -Taryn Cox for THE WIFE
- First I create a guest list so I can get an idea of how many people I’ll be cooking for. Next I send out invitations and find out about any guests food allergies.
- I always send a beautiful invitation from illustrator Happy Menocal, but if time is not on my side, I send out invitations from Paperless Post.
- Once I have my headcount for dinner, I know the quantity of food I’ll need, can put together my menu, begin finding the recipes I want to use and make a master grocery list.
- If I am a guest attending a dinner, I figure out ahead of time what I can bring or contribute to the dinner. Along with a well thought out host or hostess gift, I love giving gift baskets from Fortnum & Mason. Their gooseberry and elderflower Jam with lemon curd biscuits are a must!
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November 21st, 2013 — Autumn, Cooking, Thanksgiving
Sweet Potato and Rosemary Gratin
Ingredients:
- 2 sweet potatoes, peeled and sliced into 1/8” rounds
- 1 cup buttermilk
- 3 garlic cloves, minced and divided
- 1 tablespoon minced rosemary
- 1/2 cup freshly grated parmesan, plus more for topping
- salt and pepper to taste
- 1/2 teaspoon minced rosemary
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November 19th, 2013 — Cooking, Domestic Goddess, Thanksgiving
If there ever was a time to splurge on a kitchen gadget, the week before Thanksgiving would be the perfect excuse! Plus this might be the only kitchen appliance you’ll ever need. The four-in-one Kenwood Cooking Chef combines all the best features of a stand mixer, food processor and blender with an induction heating plate that cooks foods directly in the work bowl. Prepare everything from soups to steamed vegetables to sauces—all in one bowl and quicker than ever. Use the included attachments to chop, puree, blend, shred and slice. For the first time it is finally available in North America, exclusively through Williams Sonoma. Other available attachments include: citrus press, mini chopper mill, food grinder and pasta roller, $1,999.95 Available at Williamsonoma.com. Click “Continue Reading” to watch a video to see all the fancy things this little wonder can do. -Taryn Cox for THE WIFE
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November 14th, 2013 — Cooking, Thanksgiving
Turkey and Mashed Potato Potpies:
Turn two of the season’s most common leftovers — turkey and mashed potatoes — into an outstanding Thanksgiving encore that everyone will love. In the days after Thanksgiving, keep it simple: This dish combines the supper’s surplus with on-hand items. You can swap onions for leeks or use parsley in place of thyme.
Ingredients:
- 6 slices bacon, cut crosswise into 1-inch pieces
- 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
- 10 ounces button mushrooms, sliced (4 cups)
- 1 tablespoon chopped fresh thyme leaves
- Coarse salt and ground pepper
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
- 1 cup frozen peas
- 4 cups leftover mashed potatoes
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November 14th, 2013 — Arts and Crafts, Thanksgiving
