During December, many people host cookie swaps. Organizing a festive cookie party is a great way to cut back on your holiday baking. Instead of making a million cookies, you and your friends each bake a different cookie. Then you get together and trade cookies; everyone walks away with an assortment of treats. To ensure that you don’t end up with 10 dozen chocolate chip cookies, ask your guests what type of cookie they will bring. Throw the party on a Saturday or Sunday afternoon in between lunch and dinner.
Don’t worry about serving a bunch of appetizers, but do offer a couple of easy nibbles like mixed nuts, cheese, and homemade savory cookies. Thyme, lemon, and sea-salt shortbread is crisp and buttery, while blue cheese pecan crackers are rich and addictive. You’ll have to wait until tomorrow to see my suggested sweet cookie recipes, but you can learn the techniques for the salty shortbread and cheesy crackers when you keep reading.
There’s still time to make an impressive and elegant Thanksgiving dessert. Surprise guests with a cool and light treat that doesn’t involve pumpkin, but rather Thursday’s other starring fruit, cranberry. This fluffy cranberry mousse takes only 20 minutes to come together. Cream cheese is combined with cranberry juice concentrate, cranberry sauce, and whipped cream to create a refreshing dish that’s perfect for serving after a heavy meal. Spoon the tart-sweet fresh cranberry sauce on the mousse at the table. To check out this easy and fast recipe, read more.
Fluffy Cranberry MousseFrom Better Homes and Gardens
Ingredients
1 cup fresh cranberries
1/3 cup sugar
2 tablespoons water
1/2 an 8-oz. pkg. cream cheese, softened
2 Tbsp. sugar
1/2 tsp. vanilla
1/2 cup frozen cranberry juice concentrate, thawed
1 16-oz. can whole cranberry sauce
1-1/2 cups whipping cream
Directions
- In a medium skillet combine fresh cranberries, sugar, and the water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.
- In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth.
- Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
- In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
- Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon sweetened cranberries on top just before serving.
Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings.
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From his annual white party to his recent 40th birthday bash, Diddy is a celebrity who’s known for his extravagant entertaining. Even Martha Stewart is excited to receive a coveted invitation to one of his events.
While ordinary people like you and me can only dream of attending a blowout bash hosted by Diddy, when I spoke with him last week he shared his tips for hosting a Diddy-style soiree. Find out what they are after the break.
Thanksgiving is two days away, and if you’ve all of a sudden realized that you’re in charge of planning, cooking, and hosting a dinner, don’t freak out. I’ve got your back – and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.
Thanksgiving isn’t about the quantity of food, it’s about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.
Early Bird TurkeyFrom Every Day With Rachael Ray
Ingredients
Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving
Directions
- Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
- Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
- Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.
Serves 8.
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Sweet-Potato Purée With Smoked PaprikaFrom Gourmet
Ingredients
3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
Directions
- Put oven rack in middle position and preheat oven to 400°F.
- Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
- When cool enough to handle, peel, then cut away any eyes or dark spots.
- Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.
Serves 8.
Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.
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Braised KaleFrom Food & Wine
Ingredients
1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper
Directions
- In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
- Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
- Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
Serves 12.
Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.
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Jump-start your Thanksgiving with a bold, flavorful cocktail like this appropriately named pear and rum concoction, spice. It’s a mixture of dark spiced rum and pear and lime juices. Freshly grated nutmeg is a special garnish that makes it particularly festive.
For the rest of the meal, stock up on sparkling wine, dry rosé, and a light, fruity red like Pinot Noir. Don’t forget to set pitchers of water on table as well. Flavor them with orange slices, mint, or cucumber.
To look at the cocktail recipe, read more.
SpiceFrom Food & Wine
Ingredients
Ice
2 large mint sprigs, torn and bruised
1 1/2 ounces spiced rum
1 ounce pear nectar or juice
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
Pinch of freshly grated nutmeg
1 thin slice of pear
Directions
- Fill a cocktail shaker with ice. Add all of the ingredients except the pear slice and shake well.
- Strain into a chilled martini glass and garnish with the pear slice.
Makes 1 drink.
