STYLETHREAD -- LET'S TALK SHOP!

Elle · Hermes

Entertaining at Thanksgiving

bumblebee · Coach

to me, the hardest thing to get right is the timing of all the dishes coming out of the oven at the same time for a dinner party. my tips are:

take a big deep breath and don't get too worked up about everything being perfect. if something is finished cooking a bit early, you can keep it warm by covering with foil or whatever. no one is going to be thinking about it but you.

make the first round of drinks strong, except for your own (or you will burn something!)

get your b-f to help you as much as possible by hanging out with the guests (i am assuming you are the one cooking, but could be wrong on that). make sure he knows where all the drink and appetizer stuff is and will remember to pass it around if you are in the kitchen.

and most importantly, have fun! a stressed out hostess stresses out her guests--if you are relaxed and having a good time, so will everyone else.

tara t · Marc Jacobs

whenever i have people over, the music has to be perfect. my place always has to smell great too. hopefully your guests all know each other, so there will be plenty of conversation.

make sure you have enough wine, and liqour. can't run out of the good stuff. and you can always drink it later.

i also agree with the first round of strong drinks. maybe the 2nd too.

bumblebee · Coach

ps--you are way ahead of the game having already perfected your menu by making it 4x in the past! you're going to be just fine!

Christine · Coach

You sound like an experienced cook, but I'll share my tips anyway!

When I'm playing the part of "gracious hostess", I:

-Try to make as many dishes as possible that can be prepared ahead of time. That way, I'm not in the kitchen the whole entire time, missing out on the fun and conversation. For example, rolls can be made the night before and heated up right before dinner.....I also use a special mashed potato recipe that allows you to make them the day before, and they can share the oven with the turkey when you're ready for hot mashed potatoes!

-Set the table ahead of time. It looks so pretty and impressive when people arrive, and plus, guests won't have to feel bad watching you do it when they're there, or feel obligated to ask if they can help.

-I totally agree with tara t about the music. Helps set the mood, and I even keep it on during dinner, because then you don't have to listen to everyone else's eating noises!

-If someone offers to bring a side dish or dessert, I always let them! Every little bit helps put less stress on me, and they feel good about helping!

Elle · Hermes

Thanks for the tips and encouragement, girls . I cannot imagine how stressed I'd be if I was making Thanksgiving dinner for the first time AND having guests !

So how does this sound for 6 people (ourselves included)?

Alcohol: 2 bottles of red wine, 2 of white wine, 1 or 2 of sparkling cider, and maybe fixins' for cranberry margaritas?

Hoeur d' Hoeuvres: Relish tray (pickled asparagus, black & green olives, sweet pickles, dill pickles), nuts, fresh fruit. Should I also include crudites? Cheese & Crackers? We don't usually have 'starters' if it's just us, but they'll need something to munch on while I finish up. Is it okay to err on the lighter side since a larger-than-normal meal will be following?

Dinner: I have a pretty standard menu I think. But should I feel obligated to do 2 versions of things, like canned cranberry sauce and whole-berry, or should I just do it the way I normally would?

Dessert: Pumpkin pie w/whipped cream, coffee, maybe snickerdoodles?

I feel like it's kind of ho-hum. Like I need some guaranteed-to-impress ... something?

Oh, I almost forgot! Do you guys have any specific music suggestions? Artists or compilations?

-- Edited by LMonet at 17:50, 2005-11-02

hotcocoa · Kate Spade

sounds like you've got it under control! can i come over too? you sound like an amazing hostess.

i just wanted to add one idea that i've done for the past two years that every last one of my guests LOVED: seating cards that doubled as little tiny gifts. the first year i bought truffles and little gold boxes that held two truffles each and printed each guests name on a small tag and attached it to the top of the box with little autumn leaf stickers. last year i did something similar for christmas dinner, i baked cookies for the men and made peppermint soap and lip balm for the women and wrapped them in a square box and placed them near each place setting. (which was a lot more work than the first year, but you get the idea) it made everyone feel a little bit special.

i agree with christine on the following:

set the table beforehand. i always set a few low vases with blooms and tons of small votive candles down the center of the table too for really great ambience.

and if someone offers to bring something, accept the offer!

Christine · Coach

LMonet wrote:

I have a pretty standard menu I think. But should I feel obligated to do 2 versions of things, like canned cranberry sauce and whole-berry, or should I just do it the way I normally would?
Dessert: Pumpkin pie w/whipped cream, coffee, maybe snickerdoodles?
I feel like it's kind of ho-hum. Like I need some guaranteed-to-impress ... something?

You're right, the menu is pretty standard, but there are 2 great things about that. One, most people love getting all the traditional Thanksgiving foods, it's a comfort-food, reminds-people-of-home kind of thing. Also, think of all the Thanksgiving dinners you will cook in the future.....if you ever get bored with your menu, there's plenty of time to shake it up and try new things!

And if you are looking for a "wow" factor that will impress, I might be able to help. Last Thanksgiving, I made an awesome-looking (and tasting) trifle that had people saying, "Oh, WOW!" when they saw/ate it. I can't stress enough how easy it was to make. I have a fresh fruit trifle recipe and also a chocolate trifle recipe; if you want either of them just let me know. It looks most impressive in a trifle bowl; I got mine at Crate and Barrel and it's the perfect size.

Elle · Hermes

I'd love you're trifle recipe, Christine! That would be perfect I think - one of the couples is bringing green-bean casserole, but the other will probably ask what to bring so they can bring the pumpkin pie and then I'll make the trifle!

What size is your trifle dish? I'll have to track one down, maybe at Cost Plus or Target I'm thinking.

tara t · Marc Jacobs

music...

here are some i like.

buddah bar most come with 2 cd's dinner and drinks. usually i like the "dinner" best, drinks is more dancy..

always a fan of miles davis

frank sinatra

maybe since it's thanksgiving; you could do christmas music.

classical

and i love those compliations from target.

bumblebee · Coach

two more cd's that work well for dinner parties:

tanto tiempo by bebel gilberto--really mellow brazilian samba (kinda summery sounding, but not distracting).

sympathique by pink martini--interesting rearrangements of cocktail-standard kind of music (think "que sera sera" and stuff). **edit: do not be seduced by their new album "hang on little tomato"--it's more eclectic and not fun to listen to. i don't like it at all.

i think the frank sinatra is a really good idea, too.

-- Edited by bumblebee at 14:52, 2005-11-03

jacL · Coach

I must third Frank Sinatra.

Christine · Coach

LMonet wrote:

I'd love you're trifle recipe, Christine! That would be perfect I think - one of the couples is bringing green-bean casserole, but the other will probably ask what to bring so they can bring the pumpkin pie and then I'll make the trifle!
What size is your trifle dish? I'll have to track one down, maybe at Cost Plus or Target I'm thinking.

The trifle dish I have is 3 quart, but the trifle could probably fit into a 2-quart as well.

Here's the fruit trifle recipe. It looks long, but it's easy, and it's fun to put together, as long as you're not in a rush!

Fresh Fruit Trifle

2 packages (4-serving size each) vanilla pudding and pie filling mix (not instant)
3 cups milk
1 (16 oz) package frozen pound cake, thawed (I used Sara Lee - the family size is 16 oz)
1/2 cup raspberry preserves
1/4 cup amaretto or orange juice
2 1/2 cups fresh raspberries
2 1/2 cups fresh strawberries, sliced
1 cup whipping (heavy) cream
2 tbsp sugar
additional fresh raspberries, if desired

1. Make pudding mix as directed on package, except using 3 cups milk total. Place plastic wrap directly on pudding. Refrigerate at least 3 hours.

2. Cut the pound cake horizontally in half with a large knife. Spread preserves over bottom half. Top with top half. Cut into 18 slices. (Note: I think the second time I made this, I cut the pound cake into 1" cubes somehow. Whether you cut it into cubes or rectangular "fingers", it doesn't really matter - it just depends on what you want your cake layers to look like. You can't screw it up either way :)

3. Place 9 of the slices (or half of the cake cubes, whichever way you sliced them) in the bottom of the bowl, arranging them to evenly cover the bottom. If you get them right to the edge, you'll be able to see all the layers when you're done. Drizzle with half of the amaretto or orange juice (1/8 cup)

4. Cover cake with half (1 1/4 cups) of the strawberries, half (1 1/4 cups) of the raspberries, and then with half of the pudding.

5. Repear steps 3 and 4 -- covering the pudding with the remaining cake (drizzled with remaining amaretto or OJ), the remaining berries, and the remaining pudding.

6. Beat whipping cream and 2 tbsp sugar in chilled small bowl (not a plastic bowl) with electrix mixer until stiff peaks form. Spread over top of trifle, garnish with additional fruit. Cover and refrigerate until serving time.