Getting stuff holiday ready to greet the occasion with bells on has many of us giddy with delight and on a sentimental journey.
Dave the Builder asked me why I was up so early this morning, to which I replied, “company’s coming, Dave, and I’ve got to get the getting stuff holiday ready show on the road.”
I take from traditions of the past the very best and memorable points of eat, drink, decorate, table setting, and celebration interest and holiday from there.
Those of us currently experiencing brain fog, writing it down is the way to go.
Grab a notepad or open the notes app on your device and write down or type out the information you know you’ll need to refer to during this countdown to Thanksgiving.
Recipe ingredients.
Cooking times.
Serving timeline projections.
Who can’t have what ingredient (food allergies).
Things will steadily become more hectic, and our brains tend to shut down when overloaded.
Note to self: write it down.
Get in the holiday spirit with a holiday spirit.
Welcome family and friends in with a refreshing beverage seasoned, spiced, and appropriately spiked with the flavors of the season.
Uncle Herbert, can I get you a cup of rum punch?
Southern Living- Photography by Alison Gootee- Styling by Suzonne Stirling
Thanksgiving Punch with Rum
Ingredients
1/3 cup honey
12 whole cloves
4 cinnamon sticks
8 cups apple cider, divided
4 cups cranberry juice, chilled
3 cups (24 oz.) spiced rum
2 (12-oz.) bottles ginger beer, chilled
sliced green apples, oranges, or lemons, for garnish
rosemary sprig, for garnish
Directions
Combine honey, cloves, cinnamon sticks, and 2 cups of the cider in a small saucepan over medium. Cook, stirring often, until honey is dissolved and mixture is fragrant with spices, about 7 minutes.
Remove from heat; cool and steep 15 minutes. Discard cloves and cinnamon sticks.
Combine spiced cider mixture, cranberry juice, spiced rum, ginger beer, and remaining 6 cups apple cider in a large punch bowl.
Garnish with sliced citrus and apples. Serve over ice.
Bring on the ooh la la factor by placing cake stands and serving pieces inside fresh or faux greenery wreaths both Thanksgiving and Christmas pretty and set about the table or countertop at various height levels.
Take advantage of this time to style the dining table to your liking. Place, stack, and set out the items you can now.
Cover serving bowls, utensils, and cake stands with a clean dish towel, label with a sticky note what dish goes in what bowl, and. mark this part of the process off the list.
Let those kitchen countertops pull serving table duty. I work with a salads and sides to the left, desserts and drinks to the right, keep it moving on down the line plan.
Space is one hot commodity in the Thanksgiving kitchen and dining room. Going with a dessert table frees up space.
A little birdie tells me you can cook the bird, ham, duck or roast the day before.
Slice the meat, cover with broth, place in plastic storage bags, and refrigerate.
Warm the meat and broth on low in a slow cooker on the big day.
One pound bag of carrots when cooked will offer up 4 to 5 servings.
12 ounce package of fresh cranberries = 2 ¼ cups cranberry sauce.
Cook cranberries in orange juice and add 2 teaspoons of fresh orange zest for a cranberry orange sauce.
16 ounce can of cranberry sauce = 6 servings.
Figure ½ cup of gravy per person.
6 cups of green beans makes 6 to 8 servings
A 5lb. bag of potatoes whips up 10 to 12 servings of mashed potatoes.
Music sets the mood and the mix.
Know your audience, and holiday company’s coming playlist from there with a mix of rock, pop, fall themed, kickin’ country, oldies, and vintage crooner tunes.
Don’t forget the holiday songs; it’s never too early for Christmas music.
I continually find the loveliness of clear string lights placed in a clear vase visually irresistible and a super effective-good for all seasons-simple way to create a welcoming atmosphere.
My, how times flies when we’re having getting stuff holiday ready fun!
The turkey is done when the temperature with a meat thermometer reaches an internal temperature of 165 degrees F in the breast and 175°F in the thickest part of the thigh.
The black graniteware covered roaster speaks holidays to me, but I’m always open to a new trad roasting pan that gets the Thanksgiving turkey roasted to perfection.
Personal preference for white meat drives me to simply roast a boneless turkey breast.
Preheat oven to 350 degrees F.
Place turkey breast, breast-side up, into the roasting pan.
Dry the skin of the turkey breast by patting with a paper towel.
Give the outer skin of the turkey a generous rub down with butter.
Season the turkey breast with seasonings and herbs of your choice (see suggestions further down in the post).
Rub the seasonings into the skin of the turkey breast.
Roast the turkey breast at 350 degrees for approximately 25 minutes per pound until thermometer inserted into the thickest part of the breast reads 165 degrees F.
I usually add a stalk of celery cut into three equal parts and ½ peeled and sliced onion or 2-3 cut green onions.
Add 1 ½-2 cups of chicken broth or white wine to roasting pan to keep the turkey moist during baking.
No turkey roasting-baking is complete without butter (Julia Child would be so proud).
Rub 4 Tablespoons (½ stick) butter over turkey breast meat under skin. Next, add 4 tablespoons butter to the turkey cavity. Finish up by rubbing a generous amount of butter over the outside of the turkey.
Sprinkle turkey with seasonings of your choice of seasonings such as salt, pepper, poultry seasoning, thyme, garlic, rosemary, or Creole seasoning.
November ushers in the holiday season, and the Thanksgiving Day meal sets the tone and the table for delicious times.
Gathering around the holiday table gorgeously set and featuring a Thanksgiving turkey baked-roasted-grilled-air fried to absolute golden perfection is a culinary tradition to feast upon.
Fall deliciously places the baking, cooking, decorating, and entertaining emphasis on apples and pumpkins, appropriately planting a seed of inspiration.
Palettes o’plenty are in place under the pines awaiting a pumpkin haul for this year’s local pumpkin patch picking.
I’ve been in fall baking, cooking, decorating, and entertaining with apples and pumpkins development for a week or so.
Introducing hints of fall finery and a new or improved recipe to the troops here at Places In The Home is part of the fall of it all.
Those of you who get into fall baking and cooking and taste testing know apples and pumpkins are the stars of the show.
Sprinkles and dustings of cinnamon, cloves, and nutmeg deliciously dress cored, chopped, sliced, minced, cubed, grated or diced apples.
In the Fall Kitchen with Apples and Pumpkins
One small apple measures 2 ¼ inches across.
One medium apple measures 2 ½ to 2 ¾ inches across.
One large apple measures 3¾ inches across.
How many apples are there in a cup?
1 medium apple equals:
About 1 1/3 cups sliced or cubed.
About 1¼ cups diced.
About 1 cup finely sliced, minced, or grated.
How many apples are in a pound?
4 medium apples equals approximately 1 pound.
2 large apples equals approximately 1 pound.
1 pound of apples equals approximately 3 cups sliced or cubed apples.
Coring and Peeling an Apple
Carefully cut the skin off the apple using a paring knife.
Cut the apple into four wedges.
Remove the core out of each wedge.
Cut, slice, or chop the apples according to recipe preference.
One 2½ pound pie pumpkin equals 1¾ cups pumpkin puree (which is equivalent to one 15 ounce can pumpkin).
A 3½ pound pie pumpkin equals 2½ cups pumpkin puree.
Did you know that the pumpkin is really a squash?
Pumpkin spice latte, pumpkin soup, pumpkin bread, pumpkin sangria, and the big daddy of fall desserts, pumpkin pie, is in the fall tastes and treats spotlight.
You can substitute homemade pumpkin puree for any recipe that calls for canned pumpkin.
With that fall baking fact in mind, let’s check out how to make homemade pumpkin puree.
Here we will be using a sugar pumpkin (also called a pie pumpkin), the best for cooking and baking.
Preheat the oven to 375°F.
Carefully cut off the top of the pumpkin. Using a large metal spoon, scoop out the seeds and the “strings”.
Cut the pumpkin in half.
Line a baking sheet with foil and place the pumpkin halves cut side down onto the baking sheet.
Generously rub the outer skin of each pumpkin half with olive oil.
Place in a 375°F preheated oven and roast for 45-60 minutes or until a fork easily inserts into each pumpkin half.
Allow to cool for twenty minutes or until cool enough to handle without risk of burning your hands.
Using a large metal spoon, scoop out the softened pulp. Place the pulp into in a food processor and pulse until smooth.
Pumpkin Soup with Grilled Cheese Croutons
Ingredients
2 Sugar Pie pumpkins (each about 2 lb.)
Substitution: 4 cups of canned pumpkin puree
Extra-virgin olive oil for brushing and drizzling
6 Tbs. unsalted butter
2 shallots, diced
4 garlic cloves, minced
1 Tbs. minced fresh thyme, plus whole sprigs for garnish
¼ cup Marsala
5 cups vegetable broth, plus more as needed
3 Tbs. maple syrup
1 cup half-and-half
Kosher salt and freshly ground pepper
For the grilled cheese croutons:
2 Tbs. unsalted butter, at room temperature
6 slices artisan white bread or sourdough bread
1 ½ cups grated Gruyére cheese
Directions
To make the soup, using a sharp knife, carefully cut off the top of each pumpkin to remove the stem, then halve each pumpkin vertically.
Using a spoon, scoop out the seeds and any stringy fibers and discard.
Brush the flesh of the pumpkins generously with olive oil, then place them, cut sides down, on the prepared baking sheet. Bake until the pumpkins are very tender when pricked with a fork, about 50 minutes. Let cool for 15 minutes, then scoop the flesh from the peel into a bowl; discard the peels.
You should have about 4 cups of pumpkin. Set aside.
In a Dutch oven or large, heavy saucepan over medium heat, melt 3 Tbs. of the butter.
Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, 1 minute.
Add the Marsala and deglaze the pan, stirring to scrape up any bits on the bottom of the pot. Add the pumpkin and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the broth and maple syrup.
Bring to a simmer, then reduce the heat to low and simmer gently for 20 minutes. Stir in the half-and-half.
Using an immersion blender, blend the soup until smooth. (Alternatively, working in batches, transfer the soup to a blender and puree until smooth. Pour back into the pot.)
Add the remaining 3 Tbs. butter to the soup and stir until the butter is melted. Season with salt and pepper.
Stir in more vegetable broth, if desired, to achieve the desired consistency. Keep warm over low heat while you make the grilled cheese croutons.
To make grilled cheese croutons, spread the butter on one side of each slice of bread, dividing it evenly.
Heat a large fry pan over medium heat.
Place 3 slices of the bread, butter side down, in the fry pan. Divide the cheese evenly between the 3 slices in the pan, then top with remaining bread slices, butter side up.
Cook until the bottom of bread is golden brown, then carefully flip each sandwich and continue to cook until the cheese is melted, about 5 minutes, turning down the heat if the bread is browning too quickly.
Transfer the grilled cheese sandwiches to a cutting board and let cool slightly while you ladle the warm soup into 6 individual bowls.
Drizzle each serving of soup lightly with olive oil and sprinkle with a few grinds of pepper. Cut the grilled cheese sandwiches into 1-inch (2.5-cm) cubes and divide them evenly among the bowls of soup.
Garnish with thyme sprigs and serve immediately. Serves 6.
Never underestimate the visual impact of the simple yet elegant seasonal décor accessory.
Gorgeous is in the eye and the glue gun of the beholder.
Faux apples, a natural grapevine wreath, and several yards of burlap ribbon is all you need to DIY your way to a lovely fall wreath.
In the case of my fall wreath DIY project, I chose to go with a Styrofoam wreath.
Using burlap ribbon from the dollar store, I wrapped the entire wreath to conceal the Styrofoam.
Using a hot glue gun, I glued various sizes of red faux apples and green mini pears from Michaels around the top and sides of the wreath.
Spanish moss serves as an excellent filler and gap cover, and as in the image of the grapevine apple wreaths, burlap ribbon (5½” wide) with a finished edge completes the look.
There’s a bevy of pumpkin decorating ideas out there.
This DIY pumpkin project from Proven Winners utilizes late summer/early fall blooms and foliage to create a Mod Podge magnificent botanical pumpkin.
Part of the fun of entertaining is coming up with festive and creative ways to put a seasonal spin on the presentation of drinks, snacks, entrées, sides, and desserts.
“I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that’s what gets a dinner party off to a fun start.”
-Ina Garten
Charcuterie | shahr-ku-tuh-ree refers to the art of preparing and assembling cured meats.
Charcuterie boards feature an array of dried meats, cheeses, fruits and nuts, crackers, breads, jams, preserves, marmalades, olives, pickles, and the like.
A recent conversation on the topic included a rundown of charcuterie board essentials.
Great entertaining minds think alike, and we all agreed a gathering of friends or/and family on a crisp fall late afternoon into evening is an excellent entertaining opportunity to bring on a fall cheese or charcuterie board.
There’s no wrong way to do a cheese or charcuterie board. I put together a small with fall in mind cheese board this afternoon.
It’s meatless, so it doesn’t officially qualify to be referred to as a charcuterie board.
Crisp apples, fresh dates, red grapes, assorted nuts, blue cheese, white cheddar, cream cheese with fig preserves, and dried cranberries fill the board.
A quick walk around the yard later I had fresh rosemary sprigs and mint leaves to use as garnish and filler.
The aroma is spectacular.
What’s in the little vintage creamer?
Honey.
Honey drizzled over a slice of cheese topped with an apple is the taste of fall.
I love these carved wooden spoons for spooning up preserves and marmalades.
The stove to table taste of home ritual most of us engage in on a daily basis far better serves the sizzle, sauté, sauce, and simmer when the cookware used results in superior performance and quality taste.
Temperature uniformity is essential in the cooking process.
Too much heat scorches and burns while too little heat deters the notes of taste and flavor.
Copper is an excellent heat conductor- the maestro of materials.
Copper cookware distributes a precise and even heat which is the essential element for proper temperature control.
Gorgeous is as gorgeous works, and copper cookware plates a gorgeous taste.
Take this white French kitchen hood accented with copper trim as an example.
The copper trim really pops against the white, and draws the eye to the contrast between the exposed brick backsplash/back wall and rustic wood truss with focal point precision.
House & Home
Copper lends a distinctive presence to accents and home decor accessories for unique, sumptuous, whimsical and eclectic kitchen decorating consideration.
I have kept this style spotted copper milk can or creamer or whatever it is from the 2011 Kitchen of the Year created by chef Tyler Florence in my thoughts over the years.
In the presence of dark cabinetry, high-tech appliances and farm to modern rustic, yet refined kitchen design and accessories stands this most impressive copper accent piece.
The look created when mixing and mingling traditional and modern design and decorating styles with an antique or vintage piece is thinking outside of the box of standard décor rules focal point perfection.
Be it copper, copper over tin, or copper over stainless steel- the point is the look, performance and decorative effect.
The availability of copper cookware and interior and exterior décor items with a wide range of price points is in our favor.
Copper cookware and decorative accents remain an elegant element and traditional choice of material to complement taste, space, and of course to compliment the chef.
Signs and sounds hinting at an early fall or autumn leads to wishfall thinking.
Concrete proof of fall’s preview peppers the Places In The Home driveway, sidewalk and patio with yellow leaves intermingled among summer’s last holdouts.
As I blog and type “Dancing In The Moonlight” by King Harvest is currently playing on Music Choice.
Now “Night Moves” by Bob Seger is playing.
Two songs played back to back with the lyrics everybody’s dancin’ in the moonlight and with autumn closing in.
Changing colors, temps and tastes.
Oh yeah, this is happening.
We crazy Louisianians grab hold of the slightest hint of a fall weather preview and hold on for dear life.
Dave and I stood on the front porch for a few minutes Friday night listening to the high school bands playing during the local football Jamboree.
Humidity and mosquitoes crashed our party, making me wish for fall even more.
Hope springs or falls eternal, and I can testify to sure signs of wishfall thinking- shorter days, a changing sun that casts a bright white light through the windows, and wind chimes that play a North wind lullaby.
The first gumbo feast of fall is soon to be cooking in the big blue pot.
Okay.
I couldn’t wait until the official arrival of fall for a gumbo feast.
No respectable Louisiana cook can talk about gumbo and not break out the big blue pot, make some roux, chop up the Cajun trinity, and whip up a pot of chicken and sausage gumbo.
C’est si bon!
The hunt is on for Sportsman’s Paradise activities to do.
Fall festivals of pecan, tamale, meat pie, and funktoberfest are on our fall calendar of events.
A new to me vintage mixing bowl is ready for fall recipe duty.
A bag of fresh and faux apples and a dash of wishfall thinking leads the inspired charge to create delicious apple themed recipes and diy projects.
A Guide to Apples from Williams-Sonoma
1. Cortland – Crimson in color with a sweet flavor and crisp texture. Best for: applesauce and apple butter.
2. Red Delicious – Softer in texture with a mellow, not-too-sweet flavor. Best for: apple cider
3. Braeburn – Reddish-orange with green and yellow streaks and a unique sweet-tart flavor. Best for: cooking and baking
4. Gravenstein – A juicy apple with a finely-grained texture and a light yellow or red skin. Best for: applesauce and apple cider
5. Gala – Sweet, aromatic and crisp with a light-red color. Best for: eating raw and applesauce
6. Fuji – Crisp texture and dense flesh with a sugary-sweet flavor. Best for: eating raw
7. Pink Lady – Crisp in texture and bright pink with a tart-sweet flavor. Best for: eating raw
8. Golden Delicious – Very sweet to the taste with a golden yellow color. Best for: applesauce and apple butter
9. Granny Smith – Very tart and crisp with a bright green color. Best for: baking
Wishfall thinking exhibit A as in a fall diamond in the summer rough.
The seasons they are a-changin’.
There is nothing like a good fall preview or autumn sneak peek to build the anticipation of seasonal things to come.
Tryptofantastic how to cook a turkey times make the holiday celebration go round.
With the holiday countdown on, the Thanksgiving turkey talk centers around how to defrost and how to cook a turkey.
Being prepared for the gather round the table holiday celebration with a bird done to absolute golden perfection is the Thanksgiving holiday way to go.
Roast the turkey at 325 °F using the chart below as a guide for approximate roasting times.
The turkey and the stuffing is done when the internal temperature reaches an internal temperature of 170 °F.
Make sure to also check the stuffing for an internal temperature of 170 °F.
Use a food thermometer to check the turkey in the thickest part of the breast.
The internal temperature should reach 170 °F for safety.
Resource: USDA Food Preparation and Inspection Service
To Baste Or Not To Baste:
The Kitchn
I do not baste our turkey.
I find opening the oven door frequently allows the oven temp to swing and adds more time to the roasting.
Sufficient prep and seasoning will keep the turkey moist.
When the turkey is done, remove it from the oven and cover with foil.
Allow to rest for 15 to 20 minutes before carving for easier carving.
Nobody Loves Dry Turkey:
Turkey breast dries out easy due to the fact lean breast meat cooks quicker than the legs and thighs. Here’s several suggestions to eliminate this issue:
You can separate the breast from the whole turkey and cook the bone-in breast separately.
Boneless Turkey Breast
My personal favorite way to combat dry turkey is to simply roast a boneless turkey breast.
Preheat oven to 350 degrees F.
Place turkey breast, breast-side up, into the roasting pan.
Dry the skin of the turkey breast by patting with a paper towel.
Give the outer skin of the turkey a generous rub down with butter.
Season the turkey breast with seasonings and herbs of your choice.
Rub the seasonings into the skin of the turkey breast.
Roast the turkey breast at 350 degrees for approximately 25 minutes per pound until thermometer inserted into the thickest part of the breast reads 165 degrees F.
Clean Up:
In a spray bottle combine 1 quart (4 cups) warm water, 1 teaspoon liquid soap, 1 teaspoon borax and ¼ cup undiluted white vinegar.
You can also add 1 tsp. of essential oil such as rose, lemon, orange, or lavender.
Vinegar is a natural disinfectant and cleaner however, I don’t suggest using this on granite or marble countertops.
The day should overflow with an abundance of love, food, family, friends and gratefulness.
It’s Places In The Home for the holidays Thanksgiving style season once again.
I’ll be posting new and updated all things Thanksgiving and Holidays posts over these home for the holidays weeks featuring home decor, side dishes, desserts, gift ideas, advice and fun facts for the it’s the most wonderful time of the year decoristas!
Gathered in regional reverence, devout worshipers of the dining divine keep time to culinary tradition-nourishing the soul as well as the body.
Taking a meal at the Southern dinner table is a multi-layered celebration weaving through generations, tradition and culture.
A sudden wave of news copy on the popularity, rediscovery, and dare I say it, appreciation of Southern foods, has not only resonated with my taste buds, but my memories of times spent gathered around the Southern dinner table.
I surely don’t believe nor make the claim that the South holds the patent on dinner table philosophies, but sitting down to the Southern dinner table is an intended event.
It doesn’t matter if the table is set for cornbread, red beans and rice, or chicken fried anything with all the fixings, eating is far from simply a practice in sustenance.
Culinary tastes, rituals and traditions of cooking and dining vary from state to state, dining table to dining table across the South, but the core principles of preparing and sharing good food is uncomplicated, simple and basic.
If you cook, bake, fry, roast, barbecue, boil, grill, can, preserve or pickle it, they will come.
The differences between the ways of my Texas, Tennessee and Louisiana relatives always seemed to warrant a they don’t do it like this in whichever two states you were not breaking bread in.
The shared commonality between the Texas, Tennessee, and Louisiana masses boil down to simple dining vocabulary.
Dinner is the meal eaten in the middle of the day.
Supper is the meal eaten in the evening.
Breaking bread with the Texas family came with rituals and a throwback vibe all its own.
The dining room table was for the adults, and the kitchen table was for the kids.
Soft white bread on a porcelain bread and butter plate was as close to a bread basket as you were gonna get.
My Aunt Sis was as full of sass as she was wit, and lightening quick with an answer and a serving spoon.
This firecracker’s table came equipped with its own GPS system.
Grease.
Preserves.
Salt.
Grease was the answer for everything, a pressed glass compote dish filled with homemade pear preserves never left the center of the table, and salt was not an acquired taste.
It was a required taste.
The ladies of both my Texas and Louisiana family subscribed to the take down the china, fill the crystal to the rim, and put a hint of silver on the situation school of thought.
When questioned why a middle of the week dinner called for a fine lace tablecloth and a china pattern worthy of royalty, Aunt Sis would shoot back with a, “Well, hon, what’s the use of having the stuff if you don’t use it?”
I knew there was wisdom in her words, and they resonate with me to this day each time I open the doors to the china cabinet.
Life is too short not to use the good china, crystal and table linens every day.
Does any of this ring a familiar dinner bell with you?
In continuation and reflection of the traditions and tastes of the Southern dinner table, my Tennessee family round the Southern dinner table traditions is the subject of my next post.
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