December 31, 2015
At Home with Friends

Cranberry Relish Two Ways

I am a big fan of Cranberry Relish, not just for Thanksgiving. It’s great on sandwiches and even with Greek yoghurt for breakfast. For Thanksgiving, I make two different versions. The first is really my favorite, with frozen peaches or mango and crystalized ginger. I always made it with frozen peaches until the year I […]

December 28, 2015
At Home with Friends

4 comments

Baked Ham with Bourbon Pecan Glaze

My dear friend Dano requested a ham for Thanksgiving. I said what I usually say, “Of course, I’ll make ham for Thanksgiving, in addition to the turkey.” I didn’t tell him that until this Thanksgiving I had never baked a ham. My only memories of my mother baking a ham involved a canned ham decorated […]

December 24, 2015
At Home with Friends

no comments

Videos: Thanksgiving (PART II)

Filmed and Edited by Xu Zhang

December 21, 2015
At Home with Friends

no comments

Videos: Thanksgiving (PART I)

Filmed and Edited by Xu Zhang

December 17, 2015
At Home with Friends

3 comments

Dried Cranberry, White Chocolate Chip Cookies

No matter how lavish and enticing my desserts are, I find there is always room for a cookie. I think cookies remind us of our childhood: Cookies and milk, the cookies that were tucked into our lunch box, the cookies made by the school cafeteria, the smell of homemade cookies baking in the kitchen. So, […]

December 14, 2015
At Home with Friends

2 comments

Gingerbread, Pumpkin Mousse Trifle

I do love pumpkin pie but I get bored making it every year. Also, the part I like the best is the pumpkin filling which I usually eat out of the crust. For the last few years, I’ve played around with alternatives to pumpkin pie. This year, I tried something completely new: a Gingerbread, Pumpkin […]

December 10, 2015
At Home with Friends

3 comments

Apple, Raisin, Pecan Cake with Caramel Cream Cheese Frosting

Thanksgiving is the perfect time of year to make a spice cake. This recipe fits the bill and takes the idea of spice cake to the new heights. It’s dense and simply loaded with chunks of apples, bourbon soaked raisins and a full 3 1/2 cups of toasted pecans. The cake by itself is sensational, […]

December 7, 2015
At Home with Friends

3 comments

Pumpkin Cambozola Walnut Custards with Spinach Salad

I always start the Thanksgiving Feast with a bright fresh salad before the dense, carb-heavy main event. I use autumnal flavors and colors. Sometimes, it’s persimmons, sometimes it’s pomegranates, sometimes it’s golden beets. This year, it was individual Pumpkin Cambozola Walnut Custards on top of baby spinach, garnished with vibrant pomegranate seeds. The Custards are […]

GAME PLAN: THANKSGIVING

Thursday Night

6:00 P.M.

4 Weeks Before

Invite guests.
Think about Menu and style of Thanksgiving. (Will you be doing most of the preparation on your own or is yours a group effort? Do you want to do most of the meal and ask people to bring a dessert or salad, or their favorite Thanksgiving dish?)
Buy all non-perishables including alcohol.
Decide logistics: Where to set up bar, buffet, etc. Do you need extra tables and chairs?

3 Weeks Before

Make detailed shopping list for both food and non-food items.
Bake and freeze:
- Espresso Brownies (unfrosted);
- Dried Cranberry, White Chocolate Chip Cookies.

2 Weeks Before

Order turkey!
Organize all dishes, flatware, glasses and serving platters.
Bake and freeze:
- Apple, Raisin, Pecan Cake (unfrosted);
- Ham, Gruyere and Chive Loaf.

Make and freeze:
- Caramel Cream Cheese Frosting.

1 Week Before

Finalize menu and confirm guest list.
Set table: If you’re doing a formal sit-down dinner, it’s not too early to set the table. Traditional Thanksgiving involves a lot of last minute food preparation, so set the table now!

Sunday Before

Do all grocery shopping.
Wash all the vegetables and fruit.
Buy and arrange flowers. If your house isn’t too hot, flowers will keep if you replenish water, or wait until Monday to arrange flowers.

Monday Before

Make and store, covered in refrigerator:

Tuesday Before

Bake cornbread for Stuffing.
Bake gingerbread for Trifle.
Bake Ham with Bourbon Pecan Glaze. Cool and slice. Store in an airtight container.

Wednesday Evening

Prepare Stuffing for Stuffing Muffins. Store in a bowl, well covered.
Prepare Zucchini Boats Stuffed with Mushrooms and Zucchini. Store in a covered baking pan.
Prepare Minerva’s Candied Yams. Store in covered baking pan.
Prepare Chocolate Espresso Ganache for Espresso Brownies. Store in an airtight container.
Prepare Pumpkin Mousse for Trifle. Store in an airtight container, in refrigerator.
Prepare Whipped Cream for Trifle. Store in an airtight container.
Make salad dressing for Spinach Salad.

Thursday

First, take turkey out of the refrigerator, let it come to room temperature, plan cooking time, and get it in oven!
Take all frozen items out of freezer to thaw.
Take all prepared food out of refrigerator to come to room temperature.
Make Pumpkin Cabozola Walnut Custards (6 hours before serving). Keep at room temperature.
Assemble Gingerbread, Pumpkin Mousse Trifle. Store in refrigerator.
Frost Espresso Brownies with Espresso Ganache and arrange Brownies and Cookies on a platter.
Frost Apple, Raisin, Pecan Cake with Caramel Cream Cheese Frosting and store covered, at room temperature.
Bake Minerva’s Candied Yams.
Bake Corn Bread Stuffing Muffins.
Roast Brussels Sprouts and Roasted Baby Squash.
Warm Ham.
Bake Zucchini Boats Stuffed with Mushrooms and Zucchini.
While everything is in oven, assemble Cheese Platter and slice breads.
When Roast Turkey comes out of oven, use pan drippings to make gravy OR add them to pre-made gravy.
Open wine and champagne.
Greet guests with a glass of bubbly!