As we plan for our Thanksgiving feast, I thought it might be a wonderful idea to talk about some guidelines that may help you dress your table. I would love to share some ideas about the meal courses that you will be serving and eventually becoming your holiday traditions.
Worried about what fork to use? Don’t worry, I am going to give you some guidelines. The basic place setting for your holiday meal will consist of an appetizer, salad or soup, and a main course. In a traditional Italian menu, a dish of pasta is eaten prior to the main course. Following the main course will be dessert and coffee or tea. At this point of the meal, my mom would also put out fruit, chocolates, nuts, and mints. By this time everyone is stuffed and has been at the dinner table for over 5 hours or more. Another Holiday Dinner was a success!
One rule I always follow, is that the utensils are arranged in the order of which a person will use them. In our Western culture, this means that the forks, bread plates, and napkins are to the left, while the knives, spoons, glassware, cups, and saucers are to the right. In many other countries the left-right order is reversed. Often, in less formal settings, the napkin and /or cutlery may be held together in a single bundle by a napkin ring. Napkins rings are very rare in the United Kingdom, Spain, Mexico, and Italy. In informal dinners you can even place the napkin on the plate.
Some final table details, don’t forget the salt and pepper shakers. If you find some room on your table, a floral centerpiece and unscented candles would be a beautiful warm finishing touch to your holiday table. One last item I would love to share is a little hostess gift that I give to my guests as they leave my home. It can be something small, even a cookie cutter with a lovely ribbon on it, which is a thoughtful thank you for coming to my dinner party.
|My mom's Table at Thanksgiving|
Everyone has a favorite recipe they look forward to enjoy at a family holiday meal. The smell and taste of a special dish can evoke memories from the past or create new ones for the next generation. My recipe this week is “Grandma Julia’s Giblet Gravy.” This is delicious gravy to add to your turkey especially on Thanksgiving..
“Grandma Julia’s Giblet Gravy”
Chopped cooked giblets
1/4 cup of vegetable oil
1/4 cup of flour
2 1/2 cups of water (saved from boiling giblets)
3 chicken bullion cubes
Salt and Pepper to taste
|My grandma Julia|
The giblet bag in the turkey you purchase usually includes the heart, liver, gizzard and the neck. (Exclude the liver) Boil giblets in water for about 15 minutes. Remove from heat and strain water. (Don’t forget to save some water for making gravy later) Pick meat from neck and finely chop all the giblets, so you can add to the gravy. (This was always my job when I was young)
Heat oil and add flour, brown lightly. Stir in water, bullion cubes, and seasonings. Cook, and continue stirring until thickened. Then add the giblets and reheat gently. Gravy Master may be added for coloring, a drop at a time.
Yield: This recipe makes 3 cups of gravy.
Till Next Time……..
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