How to Host a Practically Posh Thanksgiving

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Thanksgiving is just around the corner and even though the Dow is down doesn’t mean we have to skip on style! From effortlessly chic table décor to simple-as-pie recipes, and pocket-friendly drink pairings, here are some tips for hosting a smashing Thanksgiving soiree without breaking the bank.

 

Decor

 

  1. Bring the Outdoors In: From vibrant leaves and pretty acorns to rustic twigs, explore your own backyard for some “woodland chic” accents. Plus, you can keep the kids out from underfoot by letting them forage for table treasure.

 

  1. Have a glowing centerpiece. Make use of your mismatched stemware (Goblets, wine glasses, flutes) by turning them upside down and topping with tea lights. Practical and Posh!

 

Food

 

  1. Practically Posh Dishes. The key to being a culinary rock star is to whip up meals that only LOOK like you slaved all day.

 

  • For a main dish Roasted Turkey Legs wows the crowd without putting a dent in your budget OR schedule. Turkey legs are super affordable, and because they are braised in the oven for three hours, you get time to switch to other Turkey day projects!

 

To Make:

INGREDIENTS

3 stalks celery stalks, cut in thirds

3 bunches rosemary

3 turkey legs

6 tablespoons butter

salt to taste

1/2 cup water, or as needed

 

 

Preheat the oven to 350 degrees F. Rinse the turkey legs and pat dry.

Stand the turkey legs upright. Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery and rosemary into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.

Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown. Add more water if needed while roasting, and baste occasionally with the juices or butter.

 

 

 

·      As a side, sautéed Brussel Sprouts with spiced Spanish Chorizo adds foreign flair to your Thanksgiving fete.

To Make:

 

Ingredients

2 pounds Brussels sprouts

2 tablespoons olive oil

8 ounces Spanish hard chorizo, sliced

2 white onions, finely diced

2 cloves garlic, minced

1 1/2 cups chicken stock

2 tablespoons butter

Salt and black pepper

Instructions

Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.

 

Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add chorizo and sauté until it becomes crispy and renders some fat. Add the onion and garlic, and cook until the onion is translucent. Add the Brussels sprouts and cook for an additional 3 minutes.

 

Pour in the chicken stock, reduce the liquid to about 1/2 cup, add the butter, and simmer for 3 more minutes. Season with salt and pepper and serve in a large bowl.

 

 

·      Citrus cranberry relish adds easy texture and flavor to your Thanksgiving meal and looks gorgeous on the table.

To Make:

INGREDIENTS

1 navel orange

1 lemon

1 lime

1 cup sugar

3 cups fresh cranberries

DIRECTIONS

Using a vegetable peeler, strip the zest from the orange, lemon, and lime. Cut the zests into very thin 1 1/2-inch-long strips. Peel the citrus fruits using a sharp paring knife, making sure to remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.

Put the sugar in a nonreactive medium saucepan and cook over moderate heat, stirring with a wooden spoon, until a clear amber syrup forms, 3 to 4 minutes. Immediately add the citrus zests and stir constantly for 30 seconds, then stir in the citrus fruits and juices and cook for 30 seconds more. Add the cranberries and bring to a gentle boil. Cook, stirring occasionally, until the relish is jamlike, about 12 minutes. Remove from the heat. Let cool completely, then refrigerate. 

 ·      As a side, Mushroom & Cornbread stuffing is a posher alternative to the ho-hum dressing of last year, but using store-bought mushrooms and boxed cornbread doesn’t add any extra costs or prep. Plus, could be good for a vegetarian crowd.

To Make:

Ingredients:

8 oz. bag of Cornbread Stuffing (or ready-made corn muffins)

clove of garlic, minced
1/2 onion, diced
1 celery stalk, diced
1 carrot, diced
8 oz. mushrooms, sliced
2 cups of turkey broth or chicken broth
2 tablespoons of butter

 

Melt the butter in a skillet and add the mushrooms. When the mushrooms are slightly browned, add the garlic, onions, celery and carrots and sautee for a couple of minutes or until tender. Add the broth and bring to a boil. After it comes to a boil, turn off the heat and add the cornbread stuffing. Stir to moisten, and cover. You can leave the stuffing mixture at this point until you are ready to eat, or you can transfer to an oven proof bowl, cover, and put in the oven with the turkey for the last 30 minutes of roasting. Fluff with a fork just before serving.

 

 

·      As a dessert, pumpkin cookies are both yummy and nostalgic. Simply add canned pumpkin and spices to your ready-made sugar cookie dough, and enjoy this cozy treat.

To Make:

INGREDIENTS

1 (14 ounce) can 100% pure pumpkin

2 eggs

1/2 cup applesauce

1/2 teaspoon vanilla extract

1 package sugar cookie dough mix

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

 

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.

Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.

 

 

4.     Limit your Liquor. With this crazy crowd, who has time to play bartender all day? Serving only wine, will keep your costs and stress down. Simply pop some bottles before guests arrive, and let the party begin.

 

A perfect pairing for a Turkey day menu are Albarino’s from Spain. These crisp, elegant whites from the Rías Baixas area in Northwestern Spain pair perfectly with turkey and every side dish (from spicy to fruity). These are true crowd-pleasing wines— novices will love the medium body and hints of fruit, while the wine snob will love its structure and novelty. And you’ll love the price, from $9 – $20 a bottle!

 

Why serve a Spanish wine on the most American of holidays? Well Practically Posh is all about infusing style and sass into your life and with Spain now the epicenter of gastronomy, serving world class and pocket friendly wines from Rias Baixas infuses smart chic on the cheap!

 

In fact, even the most die-hard red wine fans are sure to be placated by Albarinos exquisite acidity and complexity. Olé!

 

Albarinos from Rias Baixas in Spain are also a great gift to take to friends or family’s house—you can turn then on to something cool at a price you can afford. Truly Practically Posh!!

 

 

 

 

 

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