150 Years of Fine Feasting: Fellow's 12 Days of T'giving

WARNING: While you may expect fantastic Thanksgiving tips here - forthcoming very shortly - you're learning something historical first!

That first Thanksgiving we base our traditions on today happened in 1621, a autumn harvest meal shared between Plymouth colonists and the Wampanoag Indians. So, while the customs of Thanksgiving have been around for hundreds of years, it wasn't official until 1863 when President Abraham Lincoln proclaimed the national holiday would be celebrated each November.

Ready to 'show your know' and share this tidbit of wisdom at the office or around the dinner table? Good. You're welcome. Now let's get onto the good stuff.

Thanksgiving is often an afterthought because of the retail rush of Christmas. My dad's seasonal saying comes to mind..."Looks like the stores put up their Christmas decorations. Yep. Must be Halloween." Sadly, this becomes truer every year.

Ho-ho-horrible. But true. Never, ever test an elf.

I come off my Halloween candy hangover just in time to start courting Thanksgiving. I have a true love affair with the season and the sight of family and friends around the table. On Thanksgiving, everyone is family! And, when your family gets on your nerves, the customary two, three or thirteen glasses of wine is totally acceptable. It's a covert lush's dream day.

Because Thanksgiving can get sidetracked, I found it only fair to give it a '12 Days of' celebration like it's Christmas cousin, if only for a year. Today and for the next 11 days, I'll post an idea, tip or trick to make your Thanksgiving a hit. (Partridges in pear trees need not apply.)

An easy, great app idea
When guests arrive for marathon feasting, offer a few bites to warm them up for the main event. I reconstructed this recipe after having it at a tapas restaurant in London. It's quick, easy, and goes great with wine.

ROASTED GRAPE CANAPE

Roasted Grapes:
2 cups red grapes (approx. 1lb)
2 sprigs fresh rosemary, leaves chopped
1 tablespoon olive oil
Salt & pepper

Remaining ingredients:
Olive oil
1 small baguette
1 small log (4 oz) goat cheese
Honey for drizzling






Slice baguette and brush pieces with olive oil. Toast in a 450 degree oven for 5 - 10 minutes until just browned. While bread bakes, combine ingredients for roasted grapes and spread on a foil-lined baking sheet. Remove bread and roast grapes at the same temp for 20 minutes. Spread a layer of goat cheese on each baguette slice. After grapes cool slightly, spoon on top of baguette. Drizzle each piece with honey & serve.

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It's been 150 years and counting, Thanksgiving...thanks for all of the memories.
Here's to 11 more days of celebrating you!

Beat the Heat: Summer Cocktails

There's just something about summer that makes me thirsty. Maybe it's the sunshine, or the heat, or the outdoor festivals. Mostly, though, it's because I just like to drink.

I'm really into using Mason jars as casual glassware: teas, lemonades and any other summer-infused concoction just tastes better from them. If you can, procure them from your mother, your grandmother or the flea market. If not, head to your local grocery store, and you'll find them right on the shelf. Older ones have more character but may be more fragile, while newer ones can be thrown right in the dishwasher.

Here are 2 cool cocktails you can make by the pitcher - perfect to quench adult thirsts.

SWEET TEA MINT JULEPS
Courtesy of Cooking Light magazine

I doubled this recipe, so my modified one below makes 1 full pitcher. If you find the finished product too strong for your taste, make and add more iced tea to temper it.

1 cup sugar
1 cup water 
8 Earl Grey tea bags
2 oz of fresh mint (approximately 2 cups)
2 1/2 cups of bourbon
2/3 cup fresh lime juice
3 1/2 cups chilled sparkling wine


1. Combine the sugar and water in a microwave safe bowl. Microwave for a total of 3 - 4 minutes, stirring after each minute to ensure sugar dissolves.
2. Add tea bags and mint to finished sugar-water mixture - which becomes simple syrup as it cools - and let them steep. After 20 - 30 minutes, remove the tea bags and mint and discard.
3. Pour the bourbon and lime juice into a pitcher. Add the cooled syrup. At this point, the pitcher can be stored in the fridge for a few hours (or days, as if you could wait).
4. Immediately before serving, add the sparkling wine. Serve in Mason jars garnished with more lime and mint, if desired.

FUZZY'S FIZZY PUNCH
This is named after our friend, Beth (a.k.a. Fuzzy), who brought us this favorite. Many a story between friends has been shared...and subsequently forgotten...after pitchers of this.

1/2 bottle of Moscato (sweet, sparkling wine)
1 - 12 oz can of frozen lemonade concentrate
3 cans of regular or diet lemon-lime soda  (approximately 1/2 liter)
1 pint of fresh raspberries
1/2 cup of fresh mint


1. Combine the Moscato and frozen lemonade concentrate in a pitcher.
2. If you're using a liter of soda, keep the lemonade concentrate can and add 3 "can-fulls" of lemon-lime soda to the pitcher. Otherwise, just add the 3 cans to the pitcher.
3. Add the raspberries and mint to the pitcher and slightly muddle. Serve immediately over ice.

*Optional: add 1 - 2 cups of champagne to make this best drink even best-er.

After happy hour, clean your Mason jars for a myriad of users. My Facebook followers suggested some great ways to use these.

Photo courtesy of The Design Grove

 

• Vases
• Luminaries (add a votive)
• Colorful candy display
• Layered desserts and fruit & yogurt parfaits
• Organizing office supplies
• Food gifts (layer dry ingredients for cookies & include a recipe tag)

I'd love to hear more of your ideas of how to use these functional yet charming jars. Meanwhile, all of this writing has worked up a sweat, so I'm going to pour another glass of Fuzzy's Fizzy Punch.

Hosting with the Most-ing

Over the years, I've taken a more avant-garde-use-it-or-lost-it approach to hosting. Why can't you use the "good" plates or China for carry out? What special occasion are you really saving that great bottle of wine for?

There's something gratifying about allowing expected social etiquette to lapse. When you set out the nice plates and pop the best bottle in the house on, say, a random Wednesday night, your guests will feel like a million bucks. And if your ultimate hosting goal isn't to make your guests feel welcome...well, you're hosting for the wrong reasons.

Now, I'm not saying you have to break the bank by showering guests with opulent stuff. Nope. Instead, I'm suggesting you use what you have to make them feel really, really special.

Here are a few simple, quick tips to surprise your guests in ways that are certain to make them feel like the guests of honor.

Place Cards
Make place cards for the table, even for just 1 or 2 guests. It's not about coordinating seating; it's about having your guests see their own name and feel special. Write or print out their name, then affix the paper to a piece of fresh fruit or an interesting twig, flower or greenery from outside.

PHOTO: Martha Stewart

Fruit Floater 
Drop a raspberry or blackberry in the bottom of empty champagne or wine glasses. This adds a pop of color, and when filled, the fruit garnish floats.

Wine Splits
If you plan to serve wine, buy "splits" (mini bottles) and place one at each table setting for the first cocktail. You can also attach a name tag to each bottle and use it as a place card as suggested above!

PHOTO & IDEA: The Peak of Tres Chic

Eye-Catching Veggies
This is a super simple one I've seen on a number of Pinterest boards. Veggies are elevated when served in unique vessels, like these martini glasses, vases and tumblers.

CREDIT: Cocoa and Fig

Dishing Dessert
Present each guest with an individual dessert. People love having "their own" of whatever treat you're serving. Serve store-bought cupcakes on saucers with fresh fruit garnish or chocolates. If you're making dessert, divide batter or filling between ramekins and bake or chill as directed. 


Whatever the day, whatever the occasion, you can make it a special one with these special tricks.

Cheers!

Brunching, Cinco de Mayo Style

I love Mexican food. And by "love," I mean I could maybe-kinda-sorta eat it every day. Obviously the culture brings much richer heritage than food, but I was once a fat kid, and I'll always be a fat kid - meaning, everything is about food.

In the past, I've shared some South-of-the-Border-themed ideas with you. Who could forget White Trash Sangria, or perhaps my Pineapple Salsa? Well, if you look at the calendar, Cinco de Mayo is upon us...ole!

Here's a picture from San Antonio's Fiesta, an
annual spring festival that lasts for 10 days.
I saw it first hand...and those Texans know how to FIESTA.

Because the holiday is on a Sunday this year, that got me thinking a fiesta-inspired brunch would be the way to go. When you're gathering the gang for a boozy Mexican breakfast, here are a few inspirations.

BLOODY MARY SALSA    Inspiration courtesy of Food Network Magazine
A Bloody Mary is required for Sunday brunch - so why not take it in another direction? Mix 1 pound of chopped tomatoes, 1 cup of diced celery (leaves included), 1 chopped & seeded jalapeno, 2 tablespoons of horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce of vodka (take a swig from the bottle for good measure) and a dash of hot sauce plus a dash of Worcestershire sauce, if desired.

Serve with scrambled eggs, fried eggs and flour tortillas or with tortilla chips. 

BEERITAS
My friend Sherry calls these Killer Bee-ritas because WHEW - they've got a sting that will sneak up on you! Go gentle on these tasty little sippers. 

Pour 1 - 12 oz can of frozen limeade concentrate into a pitcher and keep the can. Next, fill the empty can with tequila and dump into the pitcher. Add 2 Corona Lights and then between one-half and one full can of 7Up or Sprite (depending how sweet you want the cocktail to be). Toss in some fresh lime juice or lime slices, if desired. Then, hide your car keys.

After a few beeritas, you're bound
to have a religious experience.

AMBIANCE
It doesn't take much to bring about fiesta flair. Start with a bowl of oranges and limes. Finish off the table with those religious icon candles found in the Hispanic section of nearly every grocery market in the United States. Candles covered in saints? Your Cinco de Mayo Sunday will surely be blessed.

Viva! Cinco de Mayo, amigos!

Fellow's Fresh-Ups for Your Space

Occasionally I look at my space - be it home, office or other - and I think to myself, "I have GOT to do something to spruce this up." It goes without saying I don't have the time or the budget to be repainting or redecorating my rooms every few months, so to meet the need within my means, I use what I call a "fresh-up."

Check out these trends that are easy on the wallet and even easier to create.

Stick It
Nature-inspired decor can be spotted in many home style shows or magazines. I'm a big fan of this trend to bring the great outdoors in. Along these lines, these twig pencils are just the rustic chic touch you need. Arrange them in a glass jar on your desk or coffee table. Not to mention they're also real pencils and under $6. Winning!
SOURCE: Amazon.com 

Switch It
Most of your light switch plates and outlet covers are probably plastic and boring. Pick a switch that gets lots of flicks - the entry way, guest bathroom or other - and perk it up with a pretty plate. Options abound at big box home improvement stores, but for something unique, try one of these options.

• Visit www.Etsy.com and search "light switch cover." The ones pictured here are from the ShampaneShop on Etsy. 
• Stop by an antique shop or consignment store that offers lighting fixtures and accessories.
• Make one! With the right print paper or fabric and some glue, you can fashion your own. It's so easy I won't bore you with the how-to...you're smart kids.

Frame It
I saw this display in a home decor store in Napa Valley. For an interesting installment, mix styles and shapes of photos frames and fill them with patterned paper. Your local craft or scrap booking store will have lots of paper options. Arrange the frames on a shelf, mantel or side table. 

Spray It
Never underestimate the power of spray paint, people. For a few bucks, you can make anything look different or brand new. My mom was an avid sprayer: tables, chairs, baskets...if it wasn't nailed to the floor, she'd spray paint it, and I used to think she spent half of her time high on the fumes. I didn't understand her motivation back then, but looking back, I can appreciate her thriftiness.

The example photo here, sourced from imgfave on Pinterest, shows bright colors. White also makes a statement and gives a modern touch. Frames, candle holders, figurines, jars...take a look around your home, and I guarantee you can find one thing that would become a bold conversation piece if spray painted. 

No matter the space or the budget, make one (or more!) of these "fresh-ups" your own. I'd love to see what you come up with.

Pack It Up: It's Picnic Time!

There's nothing like al fresco dining. Italian for "outside, at a fresh temperature," taking a meal outside just implies a fun, casual approach to eating. 

I have absolutely no idea what is happening here...
but I want to be there.

When the time and the place is right, my favorite outdoor meal is a picnic. What I love about a picnic is that it's all about the planning and not about the effort. If you want to make incredible homemade treats for your picnic, you certainly may. Or, if you want to simply organize and enjoy the fruits of your non-labor, outsource that s***.

GREAT PICKS FOR PICNIC FARE

• Assorted cheeses, cured meats, crackers
• Olives, pickles and nuts
• Grape leaves, hummus and other Mediterranean nibbles from the deli
• Pre-made pasta salad, cous cous or potato salad
• Tuna or chicken salad (add a little curry to give these a new 'zip')
• Ingredients for guests to make their own sandwiches: assorted cold cuts, cheeses, breads, lettuce, tomato and a few mustards, mayos and other sandwich spreads
• Pick up a frozen pound cake from the grocery; allow it to thaw. Bring whipped cream, hazelnut spread (like Nutella), chocolate syrup and fresh berries for toppings.

Our recent Napa Valley picnic. I learned that the more wine
you drink, the more fabulous you think the picnic is.

PICNIC PACKING TIPS

1. As with any outdoor meal, be aware of temperatures. For chilled foods, make them ahead and store them in an ice-packed cooler. On ice, these foods can safely last for 4 - 6 hours (if not longer) without being compromised. 
2. In lieu of ice, use frozen ice packs. They won't make a soggy mess out of your picnic cooler. If you do use ice, place each of your food containers in a seal-able plastic bag, like a quart or gallon-size plastic zipper bag. This will ensure they stay dry.
3. Don't forget the essentials: plates, cups, napkins and cutlery. Bringing the real stuff elevates the experience but disposable is acceptable, too. It's also nice to bring platters or bowls for serving. (I mean, if you didn't cook any of it, at least you can make it look pretty by arranging it on a plate, right?) Cutting boards are excellent for slicing and displaying foods. Make sure you also bring a sharp knife, wrapped in a dishtowel for safety.
4. Finally, bring a blanket and a trash bag for your garbage. With these 2 items, you don't need tables or trash cans to determine where you lay out your spread.

The great thing about a picnic is that it can be as extravagant or as easy as you like. Whether it's bologna sandwiches or bolognese pasta, enjoy dining in the great outdoors at least once this season!

Easter Inspiration

I've noted some busy bunnies this season sharing fantastic ideas for Easter inspiration!

First, these cute cupcakes hopped onto my Easter dinner table, courtesy of my friend Jill. She's one of those "I can do everything" girls, which would typically make you want to strangle her, but she's so sweet and genuine that you forget she's gorgeous, crafty and brilliant (she's an engineer). Her Bunny Rump Cupcakes, pictured below, were a hit, especially with the kids.

The last thing Elmer Fudd sees.

You can use any cupcake recipe you like. To create the cotton tail, Jill dipped a miniature marshmallow in water and rolled it in white sprinkles. She fashioned the feet out of white chocolate, but if you're not that crafty, your local craft & baking supply store might have supplies to help you out.

Next, I spotted these 2 gals taking their own spin on my "Rabbits Under Glass" idea. Jamie dressed up her glass jar and chocolate bunny with ribbon while Becca replaced the Easter candy with colorful eggs nested on pink grass. Both came out great!

I suspect Jamie had to slap her husband Brian's hand a few times to keep him out of this adorable, edible display.

Becca's daughter Sophia calls this "Eggies Under Glass."

Be sure to save these ideas for next year's Easter season. Or, they're so easy, you might even be able to still pull them off today!

Happy Easter, friends. May this be a season of peace and a promise of spring to you and yours.