Leftovers, my favorite blanket, and lots of movie watching on the couch……. All signs Thanksgiving is over, Black Friday has been survived, and we’re moving into Christmas full swing. Before I start my Christmas Posts I’m sharing a Thanksgiving recap, a fabulous pie crust, and decor ideas you can use for all your holiday entertaining.
As you all know we hosted our first Thanksgiving this year and we pulled out all the stops. Due to the overwhelming response to the pics of my home decor on Pinterest I’m starting to share some of my favorite buys and tips.
1. Start with the dishes, my favorite step to planning any get together is choosing the glassware and dishes I’ll use. For my first Thanksgiving there was no better excuse to buy enough additional plates of my wedding china to fill my new table for ten. As well as these fabulous gold chargers… The more sparkle the better in my opinion, nothing more festive than sparkle!
2. Now for my table scape….
Always use a fresh item (pumpkins for this look), think flowers, tree limbs, or fresh fruit….
The ombré antique bowl in the center of the table brings me to my next necessity to all table settings, an hierloom piece gives any set up character, and makes it uniquely yours. Plus it was perfect filled with home made bread
3. Great food and some fabulous platters/ plates to place them in…. Prepare for the food porn…
Mom’s Scalloped Potatoes… Recipe to come soon!!!!
Cranberry Bacon Brussel Sprouts
Nana’s Candied Sweet Potatoes
James’s Country Rosemary and Sea salt Bread
White Truffle Mashed Potatoes
My wonderful Thanksgiving Plate…Yumm!
Now for the best part of any meal…….dessert
My pies this year were truly ridiculous all because of my recent purchase….
For the first time ever I’m sharing a recipe from somebody outside of my family’s collection…. I hope you all realize how much this must mean I think of this recipe… I give you the best pie crust recipe ever from The Four and Twenty Blackbirds Bakery Cookbook
Single Pie Crust
1 1/4 cups of unbleached all-purpose flour
1/2 teaspoon kosher salt
11/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup of ice
Stir flour, salt, and sugar in large mixing bowl. Add the butter pieces, making sure each is coated in the dry mix so it won’t all stick together. Use pastry blender to work quickly into a mix until there are pea size pieces of butter remaining.
Combine the water, cider vinegar, and ice in a measuring cup.
Sprinkle two tablespoons of the ice mixture over the flour mixture and cut it in with a bench scraper. Add more of the ice mixture, 1 or 2 Tablespoons at a time, using the scraper or your hands (as I recommend) to mix until the dough comes to a ball.
Sprinkle the dry bits with more small drops of water mixture if necessary to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably over night to give the crust time to “mellow”.
The dough can be refrigerated for up to three days. When ready roll out about two inches larger than the pie pan your using or 1/8 inch thick.
I made three beautiful pies with the dough that are all also in the cook book…. All of which were magical… Cheesy yes but do true.. I’m not even a pie person but on bite of one of these pies and you too will be a convert….
Browned Butter Pumpkin Pie (with a creme brûlée topping I added to the recipe), the over all favorite
Black Bottom Oatmeal (the hubby’s favorite)
Salted Carmel Apple Pie (by far my favorite)
Thanksgiving is all about appreciating the details…
The Cake Plate my hubby bought my for our first hosting of a family holiday. Which turned out the be perfect to place my favorite pie on..
It’s the bitters that flavored the sugar perfectly to coat the apples in my new favorite pie, a well placed heirloom bowl, it’s the recipe cards worn from age being used to recreate favorite childhood recipes, and the company of course….. Good company
Happy Holidays from our home to yours!