If you watched the live Food Network Thanksgiving show last week, you might have seen the round-table discussion at the end of the show. I didn’t see it live but caught a bit of it online.

Some of the leftover ideas the chefs tossed around sounded fabulous – Thanksgiving Eggs Benedict” w/Gravy, Sweet Potato-Cranberry Shortcake, and Turkey Gumbo. Since this was a rapid-fire sort of affair – as in “everyone was talking over everyone else” – there were no recipes given.

Those were the three dishes that caught my fancy, so I thought I’d use their suggestions and create the recipes myself.

Today, is the “Benedict” breakfast.
Tomorrow, the gumbo.
The shortcake is on Sunday.

Get those leftovers out and make these recipes along with me…

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A Blessed and Happy Thanksgiving from my home to yours. xox

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Tips for Entertaining

or How to be the Hostess with the Mostess

Theme: The jumping-off point for all my entertaining begins with choosing a theme. Some are built-in; holidays, birthdays, and seasonal gatherings. Even then, selecting a color palette helps the event have a cohesive feel and flow and makes planning so much easier. Make a list of what you already own that works with the theme or palette, and then buy or borrow pieces that you want to incorporate.

Make a list of everything you need to get done and set deadlines. Put big, time-consuming projects, such as cleaning the house or tracking down tables and chairs, at the top of your list.

Build menus around dishes you already know how to make and are comfortable with, and then add one or two new recipes.

Prepare as much as possible ahead of time, so you’re able to relax and enjoy your party! Many recipes have “do ahead” notes. But even if the recipe you’re using doesn’t, get into the habit of thinking about what can be prepared ahead. If you’re not sure, search online for a similar recipe and see if it has “do ahead” notes.

If you’re still at a loss, drop me a line and I’ll help you figure it out.

Do not be afraid to take short-cuts with store-bought items.

I do it. All. The. Time.

I am not a baker, so I’ll buy dessert from a bakery or I’ll just pick up a variety of little sweets from Trader Joe’s. Trust me, your guests will remember how much fun they had, not if you made your own pie crust or used a store-bought crust.

Have a Signature Cocktail. It sets the tone for the evening. It lets your guests know you went to a bit of extra effort. Even if it’s just a glass of champagne with a splash of juice and a berry added, it makes a statement. Have the drinks set on a tray at the entry? Add a little sign, such as: “Welcome, please enjoy our Signature Cocktail – Rojo Sangria”

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Throwing a party is very intimidating for some. For others, it seems to come naturally.

I remember the first “adult” party I planned and held. It was a baby shower for a work friend. I was a 17-year-old junior in high school at the time and living at home with my parents. The mother-to-be was about five years older than me and we were close work friends. She had no family in town, so of course, I insisted I throw the shower for her!

The guest of honor was decorating her nursery with Winnie the Pooh, so that was the party theme. Winnie the Pooh invites, napkins, paper plates, and decor. I cringe now to think how tacky it was, at least by the party standards I have today. But at the time, at least as I recall, it was a fabulous, highly praised, fun, and very chic affair! Maybe that is where and how I was first instilled with the “entertaining confidence” I have always had. Thanks, Pooh Bear!

I mention my party standards because those have changed considerably in the many decades since that first baby shower. I rarely use paper plates, unless it’s a picnic or pool party. But, when I’m invited to a party with paper plates, I honestly do not even notice. It’s just one of the standards I set for myself. Plus, I have the storage space needed for all sorts of party supplies, and I know that is a true luxury.

And when I say, I know, I really do know!

Our first home was a townhouse with less than 900 square feet. We lived there for seven years and threw more parties than I can count. Wedding and baby showers for friends. New Year’s Eve dinners, Marissa’s baptism, and her first birthday party. Every holiday from Easter and 4th of July to Thanksgiving and Christmas dinners. Plus dozens of dinner parties and even a Murder Mystery Costume Party.

We were living paycheck to paycheck for the better part of those years. Actually living on credit cards and using one credit card to pay off another – during some particularly difficult times. This was before grocery stores even began accepting credit cards. Do you remember back that far?

But entertaining and being with family and friends was, and always has been a priority for us, so we made it work.

My point is that life, and things in general, don’t have to be picture-perfect to entertain.

Yes, I live in a large lovely home now and I am blessed in many ways. Still, I don’t stress about making things perfect. Point in case – three years ago I fired my “every other week” cleaning person. Why? Because I honestly could not stand to have even one more thing in my house broken, chipped, or cracked by someone who was careless or feeling rushed.

The trade-off … my house isn’t as clean as it used to be. I keep the kitchen spotless… because it’s my work space, my office, my sanctuary.

But the rest of the house… it’s much dustier and a little more cluttered than it used to be. The one time that it’s guaranteed to be dusted and “picked up” is when I’m having people over.

So, yes, entertaining helps me keep my house clean too.

So… do not let excuses like, “I don’t have enough room, or enough stuff, or enough money” (there’s always pot-luck and BYOB!) or enough “whatever” prevent you from entertaining your loved ones.

Just do it!

Here is my “One Month Before” Party Timeline. It is for very special occasions – the big party. This can be scaled down to a “one day before” timeline for when, on a Thursday afternoon, you invited your best friends over for cocktails and appetizers on Friday night.

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The post entitled, “help me, help you,” received not only many thoughtful and inquisitive comments, which I was blatantly soliciting but also several personal emails.

There was a common theme that ran through them.

“What are your ‘must have’ items for a well-stocked Holiday/Entertaining pantry?”

“I need helpful Entertaining Tips.”

“Do you have tips for last-minute holiday entertaining?”

“I love your Thanksgiving Timeline, it has helped me year after year to stay on track. I know you host many parties, how about a Party Timeline?”

OK, you asked for it, you got it. Since Christmas is exactly one month from today (do not panic!) … I shall take on each of those topics/questions, over the next several days.

Today we shall tackle…

The Well-Stocked “Entertaining” Pantry, Refrigerator & Freezer

Freezer

My #1 must-have is Frozen Pizza Dough. Obviously, you can make mini-pizzas or foccacia, but an even easier option is to roll out, cut into thin strips, brush with olive oil and sprinkle with Italian seasoning and grated Parmesan then bake. You now have warm delicious homemade bread sticks.

Next time you buy a Baguette, buy an extra one. Slice, place on a baking sheet, drizzle with olive oil, and toast in the oven. Cool and then throw into a freezer zip-lock bag. They are perfect for last-minute appetizers; crostini, bruschetta, added to a cheese plate or topped with a savory purchased spread.

Puff Pastry. My freezer is never without this most versatile workhorse. It is like magic. To make sweet or savory tarts, all you have to do is roll it out, spread something on it, bake, and then slice. Puff Pastry is an appetizer base miracle worker that can be topped with virtually anything — any cooked chopped protein, cheese, vegetables, tapenade, or pesto – you name it.

Frozen Berries. At the ready for refreshing blended drinks or quick dessert with that puff pastry.

Nuts of all types. Storing nuts in the freezer is better than storing them in your pantry. The freezer prevents the natural nut oils from becoming rancid. They thaw in minutes. Healthy and convenient.

Shredded Cheese. When you have bits and pieces of cheddar, mozzarella, or jack cheese left; shred them and freeze. Now you’ll have it at the ready when you want to throw together that quick crostini or bruschetta with your frozen baguette slices.

Frozen Juice Cubes. Make juice cubes from leftover cranberry, orange, or apple juice, and lemonade for that matter; then drop a couple into champagne for an always festive and instant cocktail.

Selection of Frozen Hors d’oeuvres (you know I get mine at Trader Joe’s)

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In the comments of the “help me, help you” post, Karen asked for “Pecan Pecan Pecan stuff!”  There are pecans in some of my Thanksgiving recipes.

My favorite Thanksgiving recipe with pecans is my stuffing. Man, I really love that stuffing recipe!

But I double-checked and realized I did not have a recipe up for pecan pie. I haven’t made a pecan pie in years… it’s just so rich … and our family really loves pumpkin pie, so I figure, why bother?

But Karen asked, and I shall deliver!

And not just with any old pecan pie, but a pecan pie with chocolate … and with bourbon … and Cinnamon Whipped Cream … BOOM!

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Last November, I found and pinned this adorable dessert recipe on Pinterest. Like so many things I pin, I didn’t get around to making, as planned, last holiday season.

But, also like so many wonderful things I find on Pinterest, it was there when I wanted it (that is the joy and wonder of Pinterest!) and I got around to not only making it this year, but also sharing it with others at the cooking class I taught last night at Les Gourmettes Cooking School.

I’ve rewritten the recipe to be a little more clear and detailed.

When I first tested the recipe, I used two different size pumpkin cookie cutters. A 3×3-inch cutter that made the most of the pumpkin bread cutouts. And a smaller 2×2-inch cutter.

I was surprised to find that the cutouts from the smaller cutters looked nicer when the cake was sliced.

This is a photo of the second cake I made, once I’d figured out the tricks and tweaks. All other photos are of cake number one.

I found that covering the bottom of the loaf pan with a thin layer of the pound cake batter, then arranging the pumpkin bread cutouts on top, created a cleaner and more defined pumpkin look.  This is something that could not be done with the larger cutter, because the cake would be too tall and not covered with enough pound cake batter down the center, on the top.

There is a bonus TIP at the bottom of the post. Just in time for all of your Holiday Baking. You are gonna LOVE it!

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I needed to find a small pumpkin cookie cutter for a dessert recipe I am teaching in my class tonight at Les Gourmettes Cooking School. I didn’t have to go to the store to buy the cutter.

No, that would have been too easy.

I had to find it amongst the hundreds of cookie cutters I already own. Honestly, getting in the car and going to Sur la Table to buy one, would have been quicker and less frustrating!

I store the cookie cutters in these four jars, which I had just washed after emptying them all in search of the one elusive cutter. It’s a job that needed to be done. I store the jars on top of the cupboards in the kitchen. And we all know how greasy and nasty the stuff on top of kitchen cupboards gets!

Do you want to get a taste of the huge cookie cutter collection that I’ve amassed after teaching children’s cooking classes for 18 years?

Sure you do!

We might as well start big. Not surprisingly, the largest collection is the Christmas cutters. Nearly 100 here, alone.

Animal cookie cutters are always fun. Elephant. Moose. Pig. Horse. Giraffe. It’s a regular zoo over here. When you live in the desert southwest, one saguaro cactus cutter will not do. You need at least six! Howling coyotes, boots, cowboy hats, buffalo, prickly pear, chili peppers, roadrunners, armadillo, longhorn … no cliche is to be missed.

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With holiday baking in full swing, I wanted to share a tip with you that I’ve used for years, more times than I’d like to admit.

Don’t you hate it when you open your container of brown sugar, only to find a rock-hard, impenetrable, tough-as-nails substance? Yeah, see those white patches in my sugar above? That’s where I could barely scratch the surface with the metal measuring cup.

I was able to chisel out a chunk. I then “grated” the sugar rock with a strainer into the bottom of the baking dish for THIS recipe. If I would have needed the brown sugar to be mixed with other ingredients, as it is in chocolate chip cookies, I would have called my sweet neighbor, “Gladys,” asking to borrow sugar.

How many times has this happened to you?

If you’re a non-baker like me, more often than you would like to recall. What do you do when it occurs?

Begrudgingly, jump in the car and head to the grocery store?
Call a Gladys to “borrow” sugar?
Throw the brown rock sugar away?

Well, No More!

If you’re in a real pinch and are at mid-point in your recipe, you still may want to call Gladys. But you’ll be able to pay her back a few hours later when you’ve revived the rock sugar in that container.

Here is the trick that works.

Every! Time!

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On Thursday I asked you to help me, help you with your Thanksgiving menu. There were plenty of wonderful comments and questions, but only one actual recipe request.**

Marissa and Sharon asked for a bread pudding recipe. More specifically – for pumpkin bread pudding. Today I give you the recipe.

At the same time that I was working on this, I was testing a recipe I found on Pinterest for a “Peekaboo Pumpkin Pound Cake.” I’ll be making the cake on Wednesday, in the classes I’m teaching at Les Gourmettes. I will give you the cake recipe later in the week.

I mention it because I used the scraps from the pumpkin bread that was used for the cake recipe, in this bread pudding recipe.

If you don’t want to make your own pumpkin bread, go ahead and buy a loaf of pumpkin bread. I’ve seen it in all the grocery store bakeries and at Trader Joe’s.

The pudding would be too dense and heavy if only pumpkin bread was used. So we’re using three large croissants for two-thirds of the total bread needed.

Both the pumpkin bread and the croissants need to be torn into bite-size pieces and left out to dry for at least 24 hours before making the pudding, so plan accordingly.

Crème anglaise is a custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk, often flavored with vanilla. It is also the base for vanilla ice cream. The pudding is especially delicious served with crème anglaise. Instead of going to the trouble and effort of making it from scratch, we’re just going to let some vanilla ice cream melt and call it Quick Crème Anglaise.  It can’t get much easier than that!

Note: When I make this again for our Thanksgiving dessert, I will be adding 1 cup of toasted chopped pecans to the bread in the baking dish before pouring the custard on top. I think the pudding needs that little crush and texture that pecans will add.

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