Cornucopias!

Hi Friends:

I would like to dedicate this post to the memory of Dennis Gulkis - brother-in-law, uncle and long time antique lover. We are thankful for the many good times we shared.

Friends, I am not ready for Thanksgiving this year. In an effort to decorate with something that is warm and welcoming yet quick and easy, I settled on cornucopias. We're all familiar with this horn-shaped symbol of abundance originating in classical mythology and associated with Thanksgiving and harvest. Here's a few tips on putting one together! To make a traditional horn of plenty, pick up an inexpensive cornucopia (usually made of wicker) at a craft store and gather together real or faux items that are associated with harvest and abundance including fruits, vegetables, grains, flowers and nuts. Anything goes here; consider pomegranates, apples and artichokes in addition to the customary gourds and Indian corn. Fill the back of the horn with paper or straw to support the contents and begin arranging by placing the largest items to the back. Continue adding until you are satisfied with the arrangement. This large cornucopia took some filling! I lined the bottom with colorful faux leaves for added texture.

I found this vintage cornucopia at an antique market. It was designed to hang and makes a welcoming door decor!

For a more dressed up version, vintage cornucopias like these can be found easily on internet shopping sites.

If you have smaller cornucopias, why not place one in a guest bathroom or bedroom or fill mini cornucopias with cookies, candies and chocolates and give them as gifts. Get the kids involved in making them; it's a great way to spend time together and give thanks for the abundance in your life.

Blessings,

Homemade Turkey Stock and Turkey Soup!

Hi Friends:

Like many of you, I am trying to use up my leftover turkey. After finishing off most of the white meat on hot turkey sandwiches, I am left with wings, legs and thighs (dark meat is definitely not preferred in our house). I could do a turkey salad, but decided to try my hand at turkey stock for soup and future gravy as stock freezes well. The process is actually very simple with minimal hands-on time; start it around noon and you'll have a delicious soup for supper! Give it a try, you won't be disappointed!  

Turkey Stock and Turkey Soup

Ingredients:

3 lbs wings, legs and thighs

1 large onion, peel on

2 celery stalks, large dice

2 carrots, large dice

3 parsley sprigs

1 bay leaf

10 cups water

3/4 tsp salt

3/4 tsp pepper

Directions:

 Preheat oven to 500 degrees. Place turkey pieces, skin side down, in a roasting pan and roast until browned turning once - about 40 minutes. Remove from pan and place in a stockpot.

Add onion (cut sides down), celery and carrot pieces to roasting pan and roast for 15 minutes stirring once. Add roasted vegetables to stockpot.

Deglaze roasting pan with 1/2 cup of the water and then add pan juices along with remaining water, parsley, bay leaf, salt and pepper to stockpot. Bring to a boil, skim if necessary, reduce heat and simmer partially covered for 3 hours.

Just look at that rich stock! Strain and cool for later use or make soup by adding 1/2 onion, 2 celery stalks and 2 carrots (diced small) to stock. Simmer just until vegetables are tender.

While veggies are simmering, prepare soup noodles (or rice) and dice any remaining turkey meat. Assemble soup by adding cooked noodles and turkey meat to a bowl, ladle on hot stock and top with some grated parmesan cheese. 

There's nothing better than homemade - Enjoy!

Let's Talk Turkey!

vintage ceramic turkeys

Hi Friends:

The Georgia's crew devotes this post to all things Thanksgiving. We, like many of you, will be spending the day in the kitchen! Here are a few things that we found to be tried and true:

*Don't stuff the bird. The stuffing doesn't get hot enough which may not be safe and it takes longer which may dry out the meat. More importantly, you miss out on the crispy bits! Consider cooking the stuffing in muffin cups so everyone gets some of the crunchy deliciousness!

*Plan for 15 minutes per pound at 325 degrees. Test for doneness with an oven thermometer inserted in the thigh meat. The bird is done when the temperature reaches 165 degrees. Tent with tin foil to keep warm until the sides are ready.

*Good gravy is made with a roux, a fancy name for thickener. Melt 1/4 cup unsalted butter in a saucepan. Stir in 1/4 cup all-purpose flour. Continue to stir until roux is lightly browned and smooth. Whisk into your stock and pan drippings.

*To avoid stodgy, glue-like mashed potatoes, keep it simple. Just add a knob of butter and some milk to boiled and drained potatoes. Beat quickly with a hand mixer until creamy.

*Share the tasks; more hands makes for less stress and more fun.

*Take a 30 minute walk in the morning; you may not feel like it after dinner and you'll be glad you burned a few calories! 

We found this great image on Pinterest and loved it immediately!

This poem is dedicated to you, our friends:

Thanksgiving Friends

Thanksgiving is a time

For reviewing what we treasure,

The people we hold dear,

Who give us so much pleasure.

Without you as our friends,

Life would be a bore;

Having you in our lives

Is what we are thankful for.

Adaptation of Thanksgiving Friends by Joanna Fuch

Wishing you all a Happy Thanksgiving!

Pumpkin Nut Bread!

Hi Friends:

Well, my husband doesn't like pumpkin. Oh, he'll carve one, but that's it. I know, it's just wrong, bordering on anti-American. What would the Pilgrims think! Every year about this time, I start nagging him to give it another try.  I know he is never going to like pumpkin pie, but there are lots of recipes out there calling for pumpkin, and maybe, just maybe, if I could find a recipe where the pumpkin is not overpowering, he would like it. I researched pumpkin breads. I knew this was going to be my best shot because the guy is a bread fiend. After some ingredient analysis and a little recipe tweaking, I came up with a great pumpkin nut bread - moist, nice spice, subtle pumpkin flavor, and yet definitely pumpkin, with options for add-ins of your choice, toasted nuts and/or dried fruit. Best of all, it's a typical quick bread - easy! Give it a try, I know you'll like it because he did!

Pumpkin Nut Bread

Ingredients for two loaves:
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp each, cinnamon, ginger and nutmeg
1/4 tsp each, ground allspice and cloves
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup canned solid-pack pumpkin (no added spices)
2/3 cup buttermilk (I used 2/3 cup and 1 1/2 tsp vinegar)
1 to 1 1/2 cups chopped, toasted pecans (or walnuts)
Directions:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

Gather ingredients. In medium bowl, mix together 2 cups flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice and cloves.

In mixing bowl at medium speed, beat butter and sugars until fluffy. Beat in eggs one at a time. Beat in pumpkin (the batter will appear curdled - no worries, the batter will come back together after the addition of flour). Turn mixer to low and alternately add in flour mixture and buttermilk. Note: I never have enough opportunities to use buttermilk, so I make my own in small batches (see above). I use a ratio of 1/2 tsp of vinegar to 1/4 cup of milk. It can also be made with lemon juice instead of vinegar.

Toast pecans for 5 minutes over medium-low heat tossing occasionally. Don't walk away; nuts burn easily!

Stir in pecans and divide batter evenly between two loaf pans.

Bake 40 to 45 minutes, until toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Enjoy fresh out of the oven! May be frozen.

Lisa and Nikki's Friday Finds!

What has inspired and delighted us this week? Here they are - the sights, sounds, tastes and one-of-a-kinds we loved!

Silver plated goodies!  We love using plated ice buckets for floral arrangements. 

Vintage crocks and stoneware! These were once used to store food products. Georgia's loves repurposing them, especially in the kitchen.

Thanksgiving is next week and it's time to get out the bowl! Georgia's tech guy makes awesome stuffing and was given an honorary bowl to perform his magic in. This extra large melamine bowl is from Crate and Barrel and has a lip that is perfect for engraving. Consider honoring someone you love for their culinary accomplishments with an engraved piece!

This Thanksgiving, sweeten each place setting with a Godiva chocolate turkey; your guests will love the take home favor!