November Time....and time to get back to it!!

Wow, it's been a tad too long since I wrote my last post. My apologies! I have been whirling about in the leaves and enjoying the beautiful sun and fresh air in Maryland this fall and have just let my blog fall by the wayside. Well, it is time for me to step back into the light and deliver some wonderful thoughts for this upcoming holiday season! Since it's November, I think it's best to start with Thanksgiving. Here are a few ideas I have for all of you host's with the most's...rule of thumb: if you need to skimp in one area, pull through and deliver more in another area that takes the focus off.

First thing is first- how does one cook a turkey? Based on the weight of the turkey, here are some cooking times and temperature information courtesy of the FoodChannel.com.

Turkey Cooking Times:
An 8-12 pound turkey, unstuffed, should cook for about 3 hours.
A 12-14 pound turkey, unstuffed, should cook for about 3 to 3 3/4 hours.
A 14-18 pound turkey, unstuffed, should cook for about 4 hours.
An 18-20 pound turkey, unstuffed, should cook for about 4 1/2 hours.
A 20-24 pound turkey, unstuffed, should cook for about 5 hours

For temperature measuring, use a thermometer. Plan to roast your turkey at a minimum of 325 degrees until the thickest part of the inner thigh registers 180 degrees on an instant-read thermometer. The breast meat should register 170 degrees, and if the bird is stuffed, the stuffing must reach 165 degrees.

Now that we have the turkey down- I think we need to focus on the key parts of the table decor. If you don't have china or some really nice plateware to use, either you can go to Neiman Marcus and take advantage of any China sales they may be having or for a more affordable option, go to Ebay.....they have beautiful China at a much lower cost! Make sure you have enough time to bid and get the items though. A better option here may be to only look at the "Buy Now" China that is available so that you can guarantee you get it and it arrives at a reasonable time for you to clean it all and get it ready to use!

Now, when I mentioned taking the focus from one area and moving it somewhere else, I meant that in case you don't make enough stuffing or green been casserole, ALWAYS have extras of the easier items on the menu to avoid your guests from going hungry. IE- cranberry sauce, croissants/rolls, cheese and crackers, even dessert items like cookies and pies that you are purchasing and not baking yourself. Another way to avoid this type of mishap is - for those guests who offer- have them bring something additional to what you have or to compliment what you have so there is always enough. This way if everyone really loves the mashed potatoes and they are gone before anyone can even have seconds, if someone brings Twice Baked Potatoes, you are golden!

Lastly, I want to touch on a delicious addition to your table and that is my new found love for Red Sangria. There is a FABULOUS bottle called "Red Sangria" that I recently found for $7 that is really wonderful. I would recommend opening it about an hour to an hour and a half before guests arrive and either pouring it into a pitcher or a carafe (I recommend a carafe if you have one) and then chop up an orange and apple into small, bite size pieces and put them in the carafe to marinate with the sangria. Soooooooo tasty! After that hour and a half, feel free to pour it for guests and let some of the fruit fall into the glass for them. The combination of the fruit soaked sangria and the sangria itself is pure yum! And if you can't find this specific type of Sangria.....try making it on your own. Here's a recipe from Melissa Breyer who is the Senior Editor for Healthy & Green Living. She calls it "Christmas Red Sangria".

Christmas Red Sangria with Pomegranate
2 bottles fruity red wine1/2 cup brandy or cognac1 cup pomegranate juice1 large pomegranate1 red Bartlett pear, cored and thinly sliced 1 orange, thinly sliced into rounds1 cup red grapes, sliced in half lengthwise1/3 cup honey1 bunch fresh mint leaves, reserving some for garnish1 bottle sparkling water (optional).

Combine ingredients except sparkling water in a glass pitcher and let sit at room temperature for one hour. Refrigerate for at least two hours, or overnight. Spoon some fruit into glasses and top with a splash of sparkling water (if using), garnish with mint.

September

It is that time of year! The leaves will start falling and the crisp air will start circling outside of your window. This is the time for lots of red wine and hearty food for football games and camping! I say bring on the chill so we can bring on the food, drink and entertainment ideas that will help us get through the fall! Next post will feature fall food & wine pairings and entertainment ideas for inviting friends over.....all on an EXCEPTIONAL budget!