My Thanksgiving Table

 I am so behind the trend. You would think I would talk about Christmas, but no, I am still on Thanksgiving. When you have a houseful, you don't have much time to blog. 

But my table was so pretty, I wanted to share it with you. Actually, I had two tables, one more polished 

 

and the other slightly more rustic. 

With silver chargers on one table.... 

The other table with wood and ivory. But both with silver flatware and the Spode Thanksgiving plates

Both had my cute Turkey place card holders with the place cards I made.

The more rustic table had a bronze pheasant and white pumpkins

The more formal table had these pretty mercury candles and pumpkins as well. 

 

The rustic table had brown linen napkins that I made with a pretty scalloped edge. Actually I made the tablecloth too. Do you know how hard it is to find a 120 inch round brown linen tablecloth?

My little white pumpkins will be filled with butter and my turkey spreaders are ready for the table.

 The family had a good time, the food was fantastic and I so love everyone together, playing games, watching football, eating too much and spending time with one another. I am joining Susan at Between Naps on the Porch. She is also late with her Thanksgiving Table... so I don't feel so bad.

Caramel Apple Pie

At Thanksgiving, we always have the traditional desserts; Pumpkin pie, Pecan pie and New York style Cheesecake. But I always try to spice things up with a dessert we have never tried before. Last year, I made this Caramel Apple pie and it was such a hit, I thought I would share it with you. 

First, you make the taffy mixture by combining brown sugar, melted butter, and flour. Mix those ingredients together and set aside. 

Next, thinly slice five cups of apples. Add sugar, flour, cinnamon and lemon juice. Toss the apples carefully until they are thoroughly coated. 

Spoon half of the apple filling into a deep dish pastry filled pie pan. 



Top with half the caramels… remember do not eat the caramels!! 


Okay, maybe one or two, and half the taffy mixture. 

Fill with the other half of the apple filling, caramels and taffy. 




Place the other pie crust on top. 

Here is where I took artistic license.  I cut the top half of the pastry with a large leaf cutter and place the leaves on top of the pie, overlapping slightly. Make sure that the edges are tightly sealed, as caramel will leak out if not. 

Doesn’t that look very Thanksgivingy? 

Use an egg wash to give the pie a pretty shiny coat and sprinkle with sugar. 

Cover pie with foil and place on a baking sheet. Bake in preheated 375 degree oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm

This pie is beautiful and delicious. Your family will love it!!!! Even for Christmas!!

Caramel Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust deep dish pie
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1/3 cup all-purpose flour
• 5 cups thinly sliced apples
• 2/3 cup white sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 20 caramels, halved
• 2 tablespoons milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm

Grilled Skirt Steak Gyros

Our family loves gyros. And they are hard to find so for years, I have wanted to make homemade ones. But they looked intimidating. So last week, I gathered up my nerve and decided to whip these up. They did not seem too tough and with skirt steak, vs lamb, I thought the family might like them better. The complicated part of gyros is the preparation. 

First, I made a marinade for the steak, using 1/3 c. of olive oil, 3 cloves of garlic minced, 1 t. dried oregano, salt and pepper. All added into a Ziploc bag with the steak and allowed to sit in the fridge for 4 to 8 hours. 

At the same time, I took 8 oz. of greek yogurt, placed in a cheesecloth and allowed to drain in the fridge for 4 to 8 hours. 

I also, shredded a seeded cucumber. Placed in a cheese cloth and another strainer, I allowed the cucumber to drain in the fridge for 4 to 8 hours also. Note, make sure your cucumber is covered with plastic wrap… seriously, everything that was uncovered in my fridge took on the flavor of cucumber.

Now the complicated part of the gyro is done. For the tzasiki sauce, I combined the yogurt, cucumber, ½ c. sour cream, ½ t. champagne vinegar, 1 ½ t. salt, 2 cloves of garlic, minced, 1 ½ t. fresh dill and a pinch of black pepper. Put back in the fridge until the meat is grilled. 

Remove the skirt steak from the marinade. Grill on either side, 7 to 9 minutes, until cooked medium well. Cover and let rest for 10 minutes. 

Meanwhile, heat pita bread . I wrapped each one with aluminum foil and placed in a warm oven. 

Once fully rested, slice in narrow strips against the grain. Place meat on the pita bread. Top with red onions, tomatoes and spoon the cucumber sauce in the center of the pita. 

Absolutely delicious.... out of this world good. You should really try it.

Rosemary Potato Gratin

This time of the year, is a time to make dishes that have been in the family for generations. It is also the time to try a new recipe or two. This gratin is soo good, you will make it for generations. 

Start with two pie crusts. Roll out the pie crust, add 1/2 cup of Gruyere cheese, 1 T. of fresh Rosemary and pepper. Top with the remaining crust. Roll both crusts into a 13 inch circle. 

Press into a spring form pan, pressing the excess dough up the sides of the pan. Chill. 

Thinly slice 1 1/2 pounds of Yukon Gold and another 1 1/2 pounds of sweet potatoes. Layer 1/3 of the Yukon Gold potatoes, 1/3 of the sweet potatoes and salt into the prepared crust. 

Sprinkle 1/2 c. of Gruyere. Repeat the layers two more times, pressing down to fit. Next combine heated 2/3 c. of heavy cream and 1 minced garlic clove. Pour over the potato layers in the pan. 

Sprinkle with 3/4 c. of Gruyere. Cover with heavy duty aluminum foil. Place on baking sheet. 

Bake for one hour, uncover and bake for 25 minutes or until the potatoes and crust are brown. 

Now, let this stand for at least 15 minutes. You need the cream to cool enough, or you will have a huge mess. Perfect for Thanksgiving, you can finish the rest of the dinner, it will be hot. 

Remove from spring form place on platter. Cut into it... it is perfection. Garnish with Rosemary.

Rosemary Potato Gratin

Ingredients

• two pie crust, can use refrigerated piecrusts
• 1 T. of chopped fresh rosemary
• 1/4 t. of freshly ground pepper
• 2 c. of shredded Gruyere cheese
• 1 1/2 lb. of Yukon gold potatoes
• 1 1/2 pounds of sweet potatoes
• 1 t. kosher salt
• 2/3 c. heavy cream
• 1 garlic clove, minced
• Garnish: fresh rosemary sprigs 

1. Preheat oven to 450°. Roll out pie crust. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
3. Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
4. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
5. Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish, if desired.

Tablecloth Organizations

Do you have your tablecloths ready to use? Or are the folded in a drawer somewhere needing to be ironed? Do you know what tablecloths you even own? How about napkins?

 Did you know that it takes 10 minutes to iron the average tablecloth? That is all. I timed it the last time I ironed tablecloths. 

I love tablecloths and love to use them for dinners. But having them ready was always a problem. So I decided to iron all of them and hang the tablecloths were they were readily accessible. The ironed napkins are also organized in clearly labeled shoe boxes by color. 

If your Thanksgiving tablecloth is not ready; quick, get it out and spend 10 minutes ironing. Get your napkins ready. 

 

Organizing your tablecloths in such a way will make you want to use them more often.

The Great Turkey Brining Experiment

Everywhere you go, people are brining their turkeys. I mean hello did anyone ever hear of brining a turkey five years ago. Well, I am very cautious when it comes to changing the Thanksgiving menu. And messing with the turkey is sacrilegious.

In the spirit of trying new things, I bought a small ten pound turkey. I didn’t know turkeys came that small, that is a new experience for me. Even the butcher looked at me strangely since I am always asking him for the largest turkey known to man. 

Back to the brining experiment, heat three quarts of water, two cups and sugar and the brining packet that comes in the brining kit. Stir until sugar is dissolved. Let cool 15 minutes. 

Next, remove the insides of the turkey, rinse and place in the bag provided. 

Add five quarts of ice water and the bringing water mixture. Let sit in the 

fridge or an iced cooler for 1 hour per pound. Do not let the turkey gets above 40 degrees.

Remove the turkey from the brining mixture and place on a roasting pan. I usually cover my turkey with a combination of butter and oil. Bake at 325 degrees for 20 minutes per pound, unstuffed.

So how did the turkey taste? I think the brining mixture was way too strong. The herbs overpowered the turkey and although it was moist, it would have been better with less time in the brining mixture. If I make it for Thanksgiving, I am cutting the time in half.

That being said, I love Thanksgiving turkey the way I have always made it. 

 My turkey has never been dry or tough and always had wonderful flavor.

I think the $8 ten pound turkey for the brining techniques was a great investment because I am not messing with my turkey!!! What are your thoughts on brining?

Baked Buffalo Chicken Pasta

We love Buffalo Chicken wings at our home... I mean who doesn't. But those wings can be really messy, both to fix and to eat. When I came across this recipe, I thought what a great recipe to try. 

Start with one pound of fully cooked pasta. Okay, I used Halloween pasta with black bats, so don't be scared of the black pasta. 

While that is cooking, melt 2 T. of butter and 2 T. of flour. Whisk the butter and flour for several minutes to cook off the flour taste. Let the mixture slightly brown. Add 1 1/2 c. of milk, very slowly and turn the heat to very low. Once the milk starts to thicken, add in the grated Monterrey Jack cheese and cheddar cheese until the cheese is melted and the mixture is smooth. 

 

Stir in buffalo wing sauce. Season with salt and pepper. 

Once the pasta is fully cooked, al dente, pour the pasta into a greased baking dish. Add chicken and sauce. Stir mix it thoroughly. 

Top with additional grated cheddar cheese and panko bread crumbs. Have you tried panko bread crumbs... oh they are delicious. 

 

Bake at 350 degrees for 25 minutes or until cheese is golden brown. 

Top with green onions, cilantro and drizzle with a little buffalo wing sauce. 

Delicious.  

Baked Buffalo Chicken Pasta

serves 4-6

1 pound pasta

3 boneless, skinless chicken breasts, cooked and cut into chunks

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces grated monterey jack cheese (I used half a brick) + more for topping

1/3 cup grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Menu Week Ending November 20th

 Oh boy can you feel the holiday season around the Corner. We are working hard to get Thanksgiving prep in place and guest rooms are ready, hostess gifts ready, desserts baked and the table preparations are complete. How are you Thanksgiving preparations coming. 

 

My Christmas shopping is almost done. I want to send gifts with the family when they leave after Thanksgiving. 

Our family Christmas card is not even ready so my friend Mary will beat me again, but my goal is to take one over Christmas. We have a plan now we just need to get everyone on board. 

I am planning a Christmas series like the last two years to keep me on track and hopefully, help you all keep on track. This year, I am reinstating the annual gingerbread house. So I am working on architectural plans for the house. 

With the extensive cooking for Thanksgiving necessary, this week, I am taking it easy in the dinner department.

Monday

White Truffle Butter Pasta

Cesar Salad

Italian Bread

Tuesday

Slow Cooker French Onion Soup topped with three cheeses

Wilted Spinach

Wednesday

Reuben Sandwich

Red Cabbage Cole Slaw

Thursday

Out

Friday

Croque Monsieur

Garden Salad with Balsamic Vinagrette

Saturday

Tacos with Queso Cheese and Guacamole

Sunday

 

Dried Peach Stuffed Pork Roast

Roasted Root Vegetables

Wild Rice

I am joining Yvonne again at her menu party. She has the prettiest Thanksgiving table. You should check it out.