The Thanksgiving holiday is a favorite time
of year where we look forward to a time founded upon tradition. From the rich flavors of the fall's harvest and the
heartwarming aromas of turkey roasting in the oven, to the awe-inspiring colors of autumn. It is a gift in our busy
lives that we give to our family and friends, a chance to pause and appreciate our many blessings and give our gratitude for
the simple but most important things in life.
Incorporating the classics of turkey, squash and potatoes, corn,
pumpkin, apples, cherries and cranberries, maple syrup along with an irresistible dessert buffet are a given, but each passing
year encourages me to be even more creative, building layers of tastes and adding new and subtle flavors for dimension, such
as a potato parsnip puree with lavender or replacing pumpkin pie for a luscious pumpkin creme brulee or pumpkin beignets.
One of the often-forgotten wonders from the abundance of Thanksgiving
is the recycling of seeds from the vegetables on your menu. This can be a particularly rewarding project for children.
One squash will yield hundreds of seeds that can be washed, dried, and stored for spring planting.
Love the holidays but not the shopping, hours of preparation
and seemingly endless cleanup? Many of today's hostesses and hosts are now making their reservations for a personal
chef.
A personal chef can combine traditional Thanksgiving family favorites
with special touches and regional innovations. Imagine your chef welcoming your guests with tasty hors d'oeuvres and
delicious hot mulled cider, then everyone (yourself included) can join together for a four-course dinner that includes
New England appetizers, main courses and side dishes. Finish with brewed coffee, teas and a selection of tempting desserts,
served to you and your guests.
When decorating I still love the seasonal accents. Burgundy
mums, dried wheat bundles wrapped with caramel colored satin ribbons, a sprig tucked in ribbon of your napkins; all add to
the festive feeling.
Take creative license when incorporating the beauty of the fall
season and its magnificent colors into your menu, as well as on your holiday table. Nature provides an incredible bounty
of ideas from acorn clusters and bittersweet branches to rhododendron or colorful maple leaves. All can be used to make
sweet or dramatic centerpieces. The best part is that much of it is conveniently located right outside your door.
Fall leaves make beautiful table decorations. Splashes
of yellow, red and orange will brighten any table. You can use them in a grouping, such as your centerpiece, or placed
sporadically around the table as if they have just fallen from the tree.
Fresh cranberries can also make a colorful addition to your table.
Use a serving platter, tray or bowl and place a large pillar candle in the center. Spread cranberries around the base of the
candle. You can add mini crab apples or acorns for a bit more flair.
For a quick and cheery centerpiece, fill a hurricane glass holder
with lemons and dot with sunflowers or use tangerines with walnuts, depending on your color scheme. This is fun and
simple.
Pumpkins, of course, make great Thanksgiving decorations.
Small pumpkins can be hollowed out for votives to add ambience, or used as a natural vase. Start with small to medium
sized pumpkins. Hollow them out, cleaning the insides thoroughly. Place moistened floral foam (such as Oasis TM) inside
your pumpkins, then arrange your flowers, inserting the stems into the foam. You can keep the foam moistened for longer-lasting
arrangements.
Should you decide not to use candle lighting, the hottest new
trend is a single (waterproof) mini light that needs no plugging in. For just $2, acolyte makes "partylite," a product
that can be found at party stores or you can order online through www.jamaligardens.com.
All you need to do is pull the tab and set
the light in a glass votive or try a bowl filled with ice, it will reflect the light beautifully. You can place cut
fruit on top for a refreshingly simple dessert addition.
If you wish to create menus and place
cards for your table, many images can now be downloaded from the web by typing the words "autumn" or "thanksgiving" images
into your search taskbar. To get the best printed results for menus and place cards, use heavy paper or card stock.
You can then hand write the names.
For more personalized ideas or recipes
for your Thanksgiving menu, visit www.vipchef.com. All recipes are designed to be easy, fail-proof and many can be prepared in advance
so you can enjoy your holiday. May you celebrate health and happiness, while delighting in this season of abundance.
Chef Michele owns and operates VIP Chef Services
in Weston. She can be reached at 221-7711.
Perfect Roasted Bourbon Turkey with Cranberry
Port Gravy
One 16-pound turkey
1/4 cup Herbs de Provence
2 yards of cheesecloth
2 to 3 cups bourbon
3 tbsp olive oil
salt and pepper to taste
24 hours in advance: Soak half of cheesecloth in bourbon and stuff
into the turkey cavity.
Rub herbs de Provence under the skin of the turkey, being careful
not to tear the skin.
Soak the other half of the cheesecloth with remaining bourbon and
drape over the outside of the turkey.
Marinate in the refrigerator for 24 hours, turning the turkey over
four times.
The next day: Preheat oven to 350 degrees. Remove the cheesecloth
from the outside of the turkey and stuff it into the cavity with the other cheesecloth. Rub turkey with olive oil, salt
and pepper. Cover turkey loosely with heavy aluminum foil. Bake at 350 degrees for four hours or until the internal
temperature in the thickest part of the thigh reaches 180 degrees. Remove foil after 1 1/2 hours to allow turkey
to brown. (Thigh juices should run clear, not pink, when pierced with a fork to determine perfect doneness.) Let stand
for 20 minutes before carving.
Cranberry-Port Gravy
Melt 3 tbsp butter in heavy large skillet over medium-high heat.
Add 2 cups chopped onions; saute until golden, about 8 minutes. Add four cloves minced
garlic, 1 1/2 teaspoons orange peel and sage and 1 teaspoon thyme; stir for 1 minute.
Add 2 cups chicken broth and 1 1/2 cups cranberry juice; simmer until mixture is reduced
to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon.
Add 2 cups fresh cranberries and 1/2 cup sugar; boil just until berries pop, about 5 minutes. Mix 1/4 cup tawny port
and 1 tablespoon cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season
to taste with salt and pepper. (Cranberry sauce can be made one day ahead. Cover and refrigerate.)
Easy Plum Tarte Tatin
5-6 plums, pits removed and cut into quarters or sixths
1 stick unsalted butter, softened
1/2 cup sugar
1 sheet puff pastry
Preheat oven to 350 degrees. Thaw pastry sheet. Roll out on lightly
floured work surface. Using a 9-inch skillet as a template make a perfect circle of puffed pastry.
In the skillet (make sure the handle is ovenproof), spread the butter on the
bottom of pan to cover entire area. Sprinkle the sugar on top.
Arrange the plums in a circle to cover the entire bottom, fitting plums tightly
together.
Over moderately high heat, cook until the sugar melts, bubbles and begins to
turn a golden amber color. Place circle of puff pastry on top, tucking the sides in using a fork. (Be careful
not to touch hot sugar.) Bake in oven for 15 minutes.
Using a mitt, remove the skillet from the oven. Place a plate directly
on the top of the skillet and in a swift, smooth motion, invert the pan onto the plate. (Do not wait for the tart to
cool or it will stick to the bottom of the pan and not release.)
