Friday, October 9, 2009

Daily Aesthetic Fix

Have a wonderful Thanksgiving!

Let us be thankful for the friends and family that have been loving and loyal towards us.
And let us be thankful for the beauty and wonder that surrounds us.

Sunset and Ditte at the beach at Roervig

Everything Vintage: Happy Thanksgiving!!!

Vintage Friday
Have a great Thanksgiving weekend!

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Happy Gobble Gobble!!!!


All images via Webshots.

Thursday, October 8, 2009

Wednesday, October 7, 2009

T-1: Turkey Weekend Countdown - Thanksgiving Menu

Tasty Thursday

I could lie and tell you that this is the menu I plan to prepare for Thanksgiving... but the truth is that I've never made a big holiday meal like this before and tend to leave it up to the grandmothers of the family.

However, some day when I'm a "real grown up" this is a Thanksgiving meal I would like to serve ;)

Move over Nanna! And everyone else, get ready to roll yourselves home after this meal!

Hors d'Oeuvres

Cheese Balls: 3 ways

BASE Ingredients:

*1/2 cup (1 stick) unsalted butter, softened
*3 packages cream cheese (8 ounces each)
*2 tablespoons fresh lemon juice
*1/2 teaspoon Worcestershire sauce
*5 dashes hot sauce (such as Tabasco)
*1/2 teaspoon coarse salt
*1/4 teaspoon freshly ground white pepper


*8 ounces sharp orange cheddar cheese, finely shredded
*2 tablespoons store-bought chutney
*3/4 cup dried cranberries, finely chopped
*Water crackers, for serving


*6 ounces Roquefort cheese
*1 shallot, minced (about 1 tablespoon)
*2 teaspoons brandy (optional)
*1 cup toasted walnuts, coarsely chopped
*Vegetable chips (such as Terra Chips Sweets & Beets), for serving

*8 ounces goat cheese
*2 tablespoons finely chopped scallions
*1/3 cup fresh curly-leaf parsley, finely chopped
*1 English cucumber, cut into 1/8-inch-thick slices, for serving

For full recipe visit Martha Stewart

Shrimp Cocktail a la Kristy Style


*Frozen shrimp ring (from the grocery store)
*Cocktail sauce (from the grocery store)


1. Thaw shrimp
2. Open cocktail sauce jar
3. Place both shrimp and sauce in appropriate serving dishes

image via Martha Stewart

Creamy Deviled Eggs


*8 large eggs
*1/3 cup light mayonnaise
*1 tablespoon Dijon mustard
*1 teaspoon white-wine vinegar
*1 tablespoon minced shallot
*1/4 teaspoon hot sauce, such as Tabasco
*Coarse salt and ground pepper
*Paprika, for garnish

For full recipe visit Martha Stewart


Spicy Sweet Potato Soup

The surprise ingredient is peanut butter in this delicious soup!


*1/2 cup (125 mL) crème fraîche or sour cream
*1 tsp (5 mL) grated lime zest
*1 large plum tomato
*1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
*1 tbsp (15 mL) butter
*1 onion, sliced
*2 large garlic cloves, sliced
*4 cups (1 L) chicken or vegetable stock
*1/2 tsp (2 mL) ground cumin
*1/4 tsp (1 mL) crushed chilies
*2 tbsp (25 mL) grated fresh ginger
*1/4 cup (50 mL) crunchy or creamy peanut butter
*1 lime2 tbsp (25 mL) chopped fresh coriander or parsley

For full recipe click here or visit LCBO


Exotic Mushroom-Stuffed Turkey Breast

Note: ask the butcher to bone the turkey breasts for you or you can do it yourself.


*¼ cup (50 mL) dried porcini mushrooms
*2 tbsp (25 mL) butter1 shallot, finely chopped
*2 cloves garlic, minced
*1 stalk celery, finely chopped
*1 small carrot, finely chopped
*1 lb (500 g) exotic mushrooms, thinly sliced (such as shiitake, oyster, chanterelle)
*1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme
*¾ tsp (4 mL) each salt and pepper
*¼ cup (50 mL) chopped sun-dried tomatoes in oil, drained
*2 tbsp (25 mL) chopped fresh Italian parsley
*1/3 cup (75 mL) fresh bread crumbs
*1 egg
*1 boneless turkey breast (about 2½ lbs/1.25 kg)
*1 tbsp (15 mL) Dijon mustard
*1 cup (250 mL) turkey or chicken stock
*1 tbsp (15 mL) cornstarch
*1 tbsp (15 mL) water

For full recipe visit

Ham with Demerara Dijon Glaze and Parsley Cream Sauce

Ham & Glaze

*9 lb (approx. 4 kg) bone-in, fully-cooked ham
*half, preferably spiral-sliced
*2 to 3 cups (500 to 750 mL) water
*½ cup (125 mL) demerara or dark brown sugar
*2 tbsp (25 mL) Dijon mustard
*½ cup (125 mL) dry white wine

Parsley Cream Sauce

*3 tbsp (45 mL) unsalted butter
*1 large shallot, finely chopped
*½ cup (125 mL) all-purpose flour
*Pan drippings and water
*1 tbsp (15 mL) Dijon mustard
*1 bay leaf1 cup (250 mL) whipping cream
*1 cup (250 mL) finely chopped fresh parsley
*Several grindings of black pepper

For full recipe visit LCBO


Turkey Gravy


*1/2 cup (125 mL) all-purpose flour
*1/2 tsp (2 mL) salt and pepper
*6 cups (1.5 L) turkey stock or sodium-reduced chicken stock

For full recipe visit Canadian Living

Simple Stuffing

My FAVOURITE part of the meal!!


*2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
*4 tablespoons butter, room temperature, plus more for baking dish
*4 celery stalks, thinly sliced
*4 shallots, minced
*2 garlic cloves, minced
*Coarse salt and ground pepper
*1/2 cup dry white wine
*1/2 cup parsley leaves, chopped
*3 large eggs, lightly beaten
*2 cans (14 1/2 ounces each) reduced-sodium chicken broth

For full recipe visit Martha Stewart

Fall Vegetable Risotto

The addition of celery root with the mushrooms gives this risotto extra layers of flavour. If celery root is unavailable substitute fennel.



*½ cup (125 mL) peeled and chopped celery root, cut into ¼-inch (5-mm) dice
2 tbsp (25 mL) unsalted butter2 cups (500 mL) oyster mushrooms, torn into strips
*¾ cup (175 mL) chopped zucchini, cut into ¼-inch (5-mm) dice
*Salt and freshly ground pepper


*6 cups (1.5 L) chicken stock
3 tbsp (45 mL) unsalted butter
*2 tbsp (25 mL) olive oil
½ cup (125 mL) finely chopped onion
*2 tbsp (25 mL) coarsely chopped celery leaves
*1 ½ cups (375 mL) Arborio rice½ cup (125 mL) freshly grated Parmesan cheese
*1 tbsp (15 mL) chopped parsley

For full recipe visit LCBO

Asparagus Spears with Dill Shallot Vinaigrette


*1 1/4 pounds asparagus, trimmed and stems peeled if thick (about 20 spears)
*1 large lemon, very thinly sliced
*Kosher salt and freshly ground black pepper
*1/4 cup
Dill Shallot Vinaigrette
*Fresh dill, for garnish

For full recipe visit WholeLiving.

Scalloped Potatoes


*3 pounds Yukon gold potatoes, peeled and sliced paper thin
*3 cups milk
*1 clove garlic
*3 tablespoons unsalted butter, softened
*Coarse salt and freshly ground black pepper
*1 cup heavy cream
*5 ounces Gruyere cheese, grated

For full recipe visit Martha Stewart

Sweet Corn


*sweet corn (canned or frozen)
*salt to taste

Steamed Green Beans


*fresh green beans


Classic Pumpkin Pie

Makes two 10-inch pies


*1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
*1 1/2 recipes Pate Brisee
*All-purpose flour, for work surface
*7 large eggs
*1 tablespoon heavy cream
*1 1/2 cups plus 2 tablespoons packed light-brown sugar
*2 tablespoon cornstarch
*1 teaspoon salt
*1 1/2 teaspoons ground cinnamon
*1 1/2 teaspoons ground ginger
*1 teaspoon pure vanilla extract
*1/4 teaspoon ground nutmeg
*3 cups evaporated milk
*Whipped cream, for serving

For full recipe visit Martha Stewart

Decadent Chocolate Pecan Pie

Who can resist a GIANT BUTTERTART?!?!


1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons pure vanilla extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon salt
1 1/2 cups pecan halves

For full recipe visit McCormick

Cinnamon Apple Crisp

This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream!


*3/4 cup all-purpose flour (spooned and leveled)
*1/4 cup packed light-brown sugar
*1/2 teaspoon salt
*1/2 cup plus 2 tablespoons granulated sugar
*8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
*1 cup old-fashioned rolled oats (not quick-cooking)
*3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
*2 tablespoons fresh lemon juice
*1/2 teaspoon ground cinnamon

For full recipe visit Martha Stewart

Is anyone else hungry after that?!?

What do you have for Thanksgiving?

Do you enjoy a non-traditional meal with your family and friends instead of the traditional turkey dinner?

Are any of the above recipes going to be a new dish on your table this year?


Daily Aesthetic Fix

by Kenvin Pinardy via

T-2: Turkey Weekend Countdown!

All-Things-Creative Wednesday

Pumpkins date back many centuries. The name pumpkin originated from the
Greek word for "large melon" which is "pepon." and was nasalized by the French
into "pompon." The English changed "pompon" to "Pumpion." Shakespeare
referred to the "pumpion" in his Merry Wives of Windsor. American
colonists in turn changed "pumpion" into "pumpkin."*

There are endless different fun and fabulous ways to use pumpkins for Autumn decorating. This year try adding a pumpkin or two or ten to your Thanksgiving festivities (pumpkin pie not included!)

Outdoor pumpkin decor:
Pumpkin feeder

Gourd garland

Pumpkin planter

Painted Pumpkins:
Sparkle paint

Stenciled pumpkin

Elegant white


Pumpkin Tablescapes:

Pumpkin Cookware ;)
Pumpkin bowl

Pumpkin lid

Hollowed out pumpkins and Pumpkin illuminaries:

Pumpkin vase

Halloween isn't the only time for "jack-o'-lanterns"

Pumpkin potpourri dish

Pumpkin icebucket

Pumpkin candle holders

Pumpkin chandelier
Pumpkin basket

What are some other creative ways you decorate with pumpkins?
What pumpkin decor ideas from above are you going to use for your Thanksgiving?

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