The colours of fall are my favourite part of the season, with the burnt ambers, brilliant reds and the warmest yellows that mellow you into the Thanksgiving season. Imagine that it is about that time again! Where do we begin? At the dinner table, of course!
Visions of sweet potato mash, biscuits, gravy, with a gorgeous, perfectly cooked turkey at the center of it all, makes for the flawless beginning of a wonderful dinner party. The table should be the pedestal for the meal, and would look ravishing in a deep purple, or maroon, that sets the stage for the bright fall colours to come. If you can get your hands on it, how about gold cutlery that creates a regal feeling in contrast to the table. A simple centerpiece of yellow sunflowers may fill the space with happiness because the colour brings joy to any table it encounters.
Here are a few table ideas I found that might be of inspiration to you readers out there:
Even though we have been having warmer weather, I can guarantee you that your nights may hold a chill in the air, so be sure to put a log or two into the fire and serve apple cider after dinner, as your guests will welcome the warmth. I wanted to share a few interesting recipes that I will have at my dinner table this weekend. I hope you will fall in love with some of these too.
Chocolate Bourbon Pecan Pie
Prep 30 m
Cook 1 h
Ready In 1 h 30 m
- 1 (9 inch) pie shell
- 1 cup white sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 eggs, beaten
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Printed From Allrecipes.com 10/6/2017
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2” pieces
- extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- 1/2 c. toasted pecans
- 1/2 c. dried cranberries
- Preheat oven to 400 degrees F.
- Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
- Before serving, toss roasted vegetables with pecan and cranberries.
Finally, Thanksgiving is the season for giving thanks for the little things, even though we tend to overlook them, or simply forget their importance. It is also important that we slow down and take the time to see the people who surround us as we go through our life journey. They are the sparks in this world that touch us to remind us that we are all human, and we are in this thing together. If I could suggest one essential detail to your dinner, it would be to include a few moments before your meal where you can share with your guests in a very special way, how much they all mean to you. I guarantee that it will bring a tear to a few eyes, and create warm memories for others, but it will mean more to them than anything you will ever know.
Happy Thanksgiving to you and your families wherever you may be, and may love and happiness be the heart of your home.