Autumn Recipe & Tablescape Exchange

Heidi over at Foxgloves, Fabric and Folly is hosting an Autumn Recipe & Tablescape Exchange. She shared her own beautiful tablescape and a recipe for a Pumpkin Banana Tart that sounds delicious. There is a list of everyone participating. Head on over and take a look through all the tablescapes and Autumn recipes. Decide to share your own? Let me know in the comments and I'll come take a look.

My china is Southern Vista by Lenox, it's cream with blue, pink and gold floral accents. It doesn't lend itself well to autumn placesettings. Remember how I professed my love for white mini-pumpkins, they work well with the many blues in my home.

For dinner... I just love the mini salt and pepper shakers my mother found for me. They go so well with my china and I have enough for each place setting.


And my dessert place setting:


It wouldn't feel quite like autumn without warm drinks, typical choices are cocoa and cider, but two of my favorites are Glögg and Hot Buttered Rum.

Glögg is a Swedish drink often associated with cold winter evenings around the holiday season. However, I think it's perfect as the air becomes cool and crisp. Glögg can be made non-alcoholic by using a grape or currant juice in place of the wine. Hot Buttered Rum is delicious as per the directions, however I've also used the butter mixture over hot apple cider for a non-alcoholic version that is delicious.

Glögg
Orange peel from 1 orange
3 cinnamon sticks
1 Tbsp diced ginger root (large bits)
10 whole cardamom seeds
10 whole cloves
1 cup water
1/2 cup sugar
1 bottle of sweet red wine

Directions:
Day 1:
Scrape as much pith as possible from the orange peel (I use a grapefruit spoon, it works well)
Place orange peel and all spices in cheesecloth and form a satchel
Add spice satchel to water and bring to a boil
Remove from heat, cover and let stand 8 to 12 hours
Day 2:
Remove spice satchel from the water.
Add 1/2 cup sugar to the water and bring to a boil.
Stir until all the sugar is dissolved.
Add the bottle of wine, heat until steaming. Do not bring to a boil.
Remove from heat and serve.
Traditionally, this is served with bits of blanched almonds and raisins in each glass.

Hot Buttered Rum
1 cup unsalted butter, softened
1 (16 ounce) package confectioners' sugar, sifted
1 pound light brown sugar, packed
1 quart vanilla ice cream, softened

Directions:
In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until creamy.
Transfer this to a freezer container with a tight fitting lid.
This mixture can be stored in the freezer for up to 1 month.

To Serve:
Place a heaping 2 tablespoons of the frozen mix in a glass or coffee mug.
Add 1 to 2 tablespoons dark rum (Captain Morgan's!).
Pour over the mix 6 ounces of boiling water and stir until the mixture is melted.
Sprinkle top with cinnamon or nutmeg and serve forth!

Cross-posted to Candy Hearts and Paper Flowers.

Thanksgiving Centerpiece

Give some thought to your centerpiece today. Better, Homes and Gardens has a few galleries of centerpiece ideas.

Fruit Centerpieces
Easy Centerpieces
Pretty Thanksgiving Centerpieces

Here are a few of my favorites. I especially like the ones that encompass pumpkins, candles, and bittersweet branches. I also think pomegranates would look very pretty as part of a centerpiece.



I think the pumpkin composed of mums in this centerpiece is so ingenious. You would definitely need to carve out some time the night before for this project. Too long and the flowers might get limp.









This is my favorite, simple yet elegant. The wooden ice bucket keeps it from feeling stuffy, it feels very homey. However, I think the white of the flowers and the silver accent on the candlesticks dresses this up. LOVE IT!



And finally, I'm leaning towards something incorporating more of these types of elements.





Make sure to make note of what you need so it gets added to your shopping lists and timeframe, if it requires assembly. In my case, I have several long tables, which will be set up in a U shape in order to get everyone at one table and able to face each other. So I will need several centerpieces that will be low enough to see over. I have a lot of copper pieces scattered around the house that I am planning to pull together and fill with apples, pumpkins, pomegranates, pears and nuts. I think the colors will go well, and the pomegranates and nuts can tranfer well enough as the Christmas season begins. Since they can all be used for baking nothing will go to waste.

Thanksgiving Timeline

The timeline is also available as a Microsoft Excel file for you to download and modify for your own personal use.

Thanksgiving Planner Download

Thanksgiving Checklist

You will be making a time table for dishes that can be made ahead of time, consult this daily the last week in November to keep on schedule.

First Weekend in November
1 Determine the menu
2 Decide when you are going serve dinner and who you are going to invite
3 Decide what dishes you will ask others to bring, if they offer. Accept their offer!
4 Figure out a Thanksgiving Day Timetable for preparation of dishes and specifically of when dishes need to begin cooking in order to serve on time
5 Determine when you need to start defrosting your turkey, or order a fresh turkey
6 Issues invitations either formally or verbally
7 Make a complete list of ingredients needed so you aren't caught with last minute trips to the grocery store, remember beverages
8 Take an inventory of your pantry and make a grocery list
9 Pick up everything you need except perishables two weeks in advance
10 Make a timetable of items that can be made in advance
11 Plan your breakfast and lunch, if necessary for Thursday morning
12 Add any items you want to get accomplished between now and Thanksgiving to the calendar

Second Weekend in November
1 Plan and order or create your centerpiece
2 Clean your house, polish silver, switch to fall décor, make a plan to keep on top of the cleaning and clutter over the next two weeks
3 Find all of the utensils and items that you only use this time of year and make sure they are in good working order
4 Make arrangements to rent or borrow any additional seating, tables, linens, or other items

The Weekend Before
1 Wash and/or iron any linens, as needed
2 Pick up all perishables and anything else you haven't bought already
3 Clean out your fridge and freezer to make room for all the make ahead dishes
4 Make a meal for Wednesday night that can just be heated up quickly
5 Write down everything you are serving on small pieces of paper, assemble all of your serving platters and utensils and put the corresponding slip of paper with them. Borrow additional items, if needed.
6 Clean out your ice trays and start making extra ice for Thursday.

Two Days Before
1 Dust and vacuum the rooms you will be using
2 Clean the powder room
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service

The Night Before
1 Put the turkey in brine solution, if applicable
2 Set the table
3 Have all dishes washed and put away (you will want an empty dishwasher ready to go) and counters wiped down and ready for service
4 Consult your timetable for tomorrow
5 Go To Bed Early! You will need to wake up early to get everything done on time.

Thanksgiving Day
1 Pull turkey out of the brine, rinse well, and pat dry, follow recipes from here
2 Follow your timetable you made the first weekend of November

Frequently Asked Turkey Questions

How long do I defrost my turkey?
Use this timetable as a guide. You should defrost a frozen turkey in its original wrapping in the refrigerator (don't count Thanksgiving day):
10- to 12-pound bird 2 days
12- to 14-pound bird 3 days
14- to 18-pound bird 4 days
18-pound-plus bird 5 days

When is the Turkey done?
The turkey is done when a meat thermometer inserted into the thigh (don't touch the bone) reads 180 F and the stuffing reads 165 F. The juice from the thigh should be clear when pierced with a fork and the drumstick and wings could just about fall off the bird when moved a bit.

How often should I baste the turkey?
Actually, basting is not necessary, can prevent a wonderfully brown crackly skin and will extend the cooking time from the opening and shutting of the oven door. Keep the oven door shut as much as possible.

How big a turkey do I need?
Butterball has a great turkey calculator which will even let you account for leftovers and how much stuffing will be needed. If you are only cooking for a smaller group (2-5), consider a turkey breast, or a smaller bird (duck, chicken, quail, game hen).

Thanksgiving Kickoff Starts Tomorrow

Happy Halloween! I've been dying to get through October, so we can get to what I consider the start of the holiday season. As we approach the holidays, my posts will probably be more dessert centered, particularly in December. I like to make a lot of goodies to have around the house for when company drops by, as they are wont to do.

However, Thanksgiving is my favorite holiday, because I host it each year. I get to go overboard and make the most amazing meals and relish in everyone enjoying the meal. I love to cook, but I love someone else enjoying what I've cooked more. I have tried and true favorites that I make every year, it just wouldn't be Thanksgiving without them. I also usually like to try a new recipe, this year I'm leaning towards a new Green Bean Casserole recipe.

Every Monday, I'll feature at least two recipes for my favorite Thanksgiving dishes, just keep in mind that I cook for approximately 25 people for Thanksgiving so you will want to scale appropriately. I make 3 times as many side dishes and my recipes are all double and possibly triple what you'd have for a meal for 5-8. My husband's family is quite large (25), and I usually allot enough for at least 4-6 extra people. For the past 4 years I've extended an open invitation to airmen with nowhere to go at the local Air Force base and a few friends, so I have extra just to be sure. I've been thinking this year of possibly extending that invitation to some local college students as well. No one should be alone during holidays unless they really want to be.

November 5th
Brandied Candied Sweet Potatoes
Creamy Garlic Mashed Potatoes

November 12th
Ham, with a brown sugar glaze
Cranberry Sauce

November 19th
Turkey basted with a Sage Orange Butter
Dressing/Stuffing
Gravy

I'll try to intersperse other recipes I use through the rest of the month. On November 23rd, I will recap the meal, complete with pictures of all the dishes, make ahead tips, prep work and timing. I do this every year, but I always sort of wing it. This year, I'll do my best to document it all to share with you. I do have a general Thanksgiving Prep timeline that I use that I will share November 1st as we kick off the countdown to Thanksgiving.

Now in the meantime, I also host an annual holiday cocktail party, this year it is on November 17th. So, as that approaches I will also share my tips and recipes for throwing a cocktail party. On top of that, I'm hosting a Girl's Night Out with wines and appetizers on November 6th. So, I'll include those as well. Get ready for a full month of recipes, tips and tricks, planners, and sample downloads. The rest of the year will seem positively boring after this.

Thanksgiving Menu

Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Cheesy Garlic Mashed Potatoes
Brandied Candied Sweet Potatoes
Egg Noodles
Green Bean Casserole
Corn on the Cob
Cranberry Sauce
a variety of salads
Crudites
Carrot Cloverleaf Dinner Rolls

Hot Buttered Rum
Hot Apple Cider
Wine
Coffee
Punch

and for dessert...
Pumpkin Pie
Buttermilk Pecan Pie
Raspberry Apple Pie
Ice Cream
Acorn Cookies