My Best Thanksgiving Tips Part 2
Snacks to satisfy not stuff, and the next steps on your make-ahead list.
“Planning is Everything.” – Dwight D. Eisenhower
I spent the afternoon creating an editorial plan for this last quarter of the year.
It was more of a professional thing, and slightly less of a creative act – though I like to believe creativity fuels just about everything – even the person who invented the abacus did so with a blessing from the muse.
I am a planner at heart. It surprises everyone, and heartily disappoints me, that I am. I’m an Aquarius, a rebellious sign known for its fleeting and whimsical ways. Unfortunately, I am neither fleeting nor whimsical. Frighteningly impatient and often indecisive, yes, absolutely, but never fleeting. I’ve always got a list, written by hand, in my trusty notebook, which is never far from my side. Without one, I feel untethered, like one of those daycare toddlers whose rope has broken from the group.
An unmoored Erin is a dangerous Erin.
On the upside, holiday planning is my jam. Actually, any dinner party or event is where I shine. I’m organized to a fault, which can frustrate some people close to me, but as I’ve said before, I am never the one sobbing in the kitchen over the dried out turkey.
Get as much done ahead of time. Not only does this take a million things off your list on the Big Day, but, if you mess something up – scorch the cookies, over salt the casserole, you’ve got time to fix it. Even if fixing it means calling the nearest catering company.
We’re now two weeks (really, 12 or 13 days depending which days you celebrate) from Canadian Thanksgiving. I truly hope you took me seriously with last week’s post on Round One (if you didn’t, or have stumbled across this post unknowingly, but are now riveted, I’ve linked it at the bottom.) We haven’t got time to waste, so let’s get on with Round Two.
Step-By-Step Guide to Thanksgiving Planning, Week 2
Last week, we tackled the big stuff: organized the pantry, loaded up on the holiday non-perishables, took inventory of our plates, cutlery and cooking vessels; washed, repaired, and replaced what is needed.
Now that that is off our desk, we only have four things to do this week.
Roll up your sleeves, this week we prep:
Spit Shine
Not really. That’s gross.
But it’s time to give the silver and crystal and little razzle dazzle.
If you have a big group coming, between the good silverware and the glasses, this will likely be a Saturday morning kind of project. Put on The Real Housewives, we’ll be here a while. But better now than later.
For private, home-based gatherings, I estimate two wine glasses per person. Usually, one already set on the table (more about that next week), and one for the cocktail gathering before dinner.
Two glasses instead of one might be a smidge more extra work for you, but wine glasses get gross with fingerprints and lip marks. Be hospitable and replace tired glassware for your guests at least once during the party.
If you are serving a welcome cocktail, and I recommend you do, I estimate one glass per person.
Once your inventory is spic and span, place a clean tea towel over the glasses so they stay dust free, and keep the velvet-lined silverware box in plain sight so you can easily find it again.
If you aren’t quite sure how to shine like a pro, I made a video on how to do it quickly, efficiently, and safely.
Bed, Bath and Beyond
If you have overnight guests coming for the holiday, get the spare rooms ready now. Launder the bedsheets, dust the furniture, maybe set some magazines and a book on the night table… get it close-up ready for Cousin Sheila’s stay.
If you have a dedicated bathroom for your guests, tackle that this week, too.
Once done, stick “CAUTION” tape across the door to let the fam know that under no circumstances are they allowed to enter the freshly cleaned guest space. OR ELSE.
GTBO (The Great Thanksgiving Bake-Off)
With about 12 days left to Canadian Thanksgiving, it’s time to get cracking. And stirring. And whipping. And beating. (Wait? Are we still talking about the holidays?)
Anything that can be made ahead and frozen should be done this week: cookies, cakes, and pies freeze well, as do bread and buns. Soups and casseroles, in most cases, can be made ahead of time and baked from frozen on the day.
Check the menu you made last week and knock off anything that can be done now.
(OK, I can see you starting to panic. Calm down. You don’t have to do it all in one day. You can simply bake one thing every other night, or a couple things on the weekend. Or better yet, take the pressure right off and buy what you need from a stellar bakery or fine foods store. No need to get overwhelmed. Breath.)
Grocery Run #2
This week, we’re purchasing the sturdy stuff that can last a few weeks. Onions, garlic, squash, butter, chocolate, things like that. Once again, refer to your written out menu.
Add this to the regular weekly shop and store in the pantry until needed.
Head’s Up
Should you have a gigantic frozen turkey that requires five days of thawing and 3 days of brining, you may need to set that in motion this week, too.
The safest way to thaw the big bird is in the fridge. Estimate one day of thawing for every four pounds of turkey.
And that completes our second to-do list. And party planners, we’re basically done!
Don’t you feel so much better?
Next week, we have the final round of prep, but it’s honestly just the bits and pieces that pull everything together.
Thanksgiving Snacks
Buckle up, Party Planners, I’ve got thoughts …
A lot of this may come as controversial, so please know that everything I write here is written with love and the intention of helping you strengthen your own hosting game.
Don’t Over Serve
I know you desperately want to provide a veritable cornucopia of snacks for your guests. I did too, until everyone was too stuffed on rich and creamy nibbles to enjoy the dinner.
After far too many dinners went to waste (or at least home in take-out containers), I nixed the overflowing cheese and charcuterie boards for streamlined snacks that satiate, not stuff.
These days, I offer a selection of three bites: two light, one rich.
Portion Control
Everyone’s celebration looks different, but for most of the Thanksgiving parties I know about, guests arrive somewhere between 2pm and 4pm, and dinner is served sometime between 5pm and 7pm.
For a cocktail portion before dinner that lasts about two hours, and based on a selection of three items, guests should get about 6 bites. These estimates should keep people happy until dinner:
Dips, Salsas and Spreads = 1.5 oz per person
Vegetables for a crudité platter = 1/4 lb per person
Stuffed pastry (eg. samosa, cheese puffs, puff pastry twists etc.) = 2 pcs per person
Heavy bites (eg. sausage roll, sliders, mini quiche, meatballs, devilled eggs etc.) = 1.5 pcs per person
Chips, nuts and olives = 1 oz per person
Variety is the Spice of the Buffet
As mentioned, I like to serve one heavy snack and two lighter.
I also like to serve at least one vegetarian/vegan option, like crudité and dip, not just for the non-meat eaters, but as an easy way to accommodate almost any diet.
A selection of three that I generally serve one from each of the following categories:
(Light) crudité platter with a selection of dips, something protein rich like hummus, light and fresh like pico de gallo, and a crowd pleaser like ranch or spinach dip.
(Light) starchy and crispy: puff pastry twists, simple salt and vinegar or plain chips, or gougère
(Heavy) rich and weighty: sausage roll, mini quiche, bruschetta, devilled eggs, or shrimp cocktail, oysters
Supplement with small bowls of olives or nuts scattered about so people can grab a nibble when feeling peckish.
For pre-dinner canapés I stay away from very heavy items like sliders, meatballs, and rich, cheesy things like baked brie. Leave these for the cocktail parties where no dinner is served.
My Thanksgiving Snacks + Recipes
This year I am serving sausage rolls (heavy), vegetables with muhammara dip (light), and warm, citrus and jalapeño marinaded olives (nibblies).
In the past, other combinations I’ve served included:
shrimp cocktail + veggies and chickpea dip + pastry pinwheels (ham & cheese, parmesan & pepper, tomato & mozz)
tempura shrimp + veggies and roasted red pepper dip + fresh rolls
Whipped ricotta crostini + butternut squash soup shooters + stuffed mushrooms
Creamy fennel bruschetta + salami chips + olive tapenade with veggies and crackers
Sausage Rolls
My company offers a popular tasting called Art of the Cocktail Party.
It’s a workshop where attendees learn an action plan for hosting easy and elegant gatherings. We make a seasonal cocktail, taste a few accessible and affordable wines, and learn three super simple recipes any home cook can manage quickly with items available in any decently stocked grocery store.
The chef created these sausage rolls, which punch well above their weight for style, simplicity, and taste.
Makes: 6-8 pc
Chef level: Easy
Ingredients:
1 sheet puff pastry (store bought is fine), thawed but cold
1 lb ground pork
3 Tbsp garlic, minced
1 Tbsp each fresh thyme and sage, minced
Salt and pepper, to taste
Egg, beaten
How to Make It:
In a bowl combine pork and seasonings. No need to cook it.
Roll out your thawed puff pastry.
Place a line of pork stuffing along the long side of the pastry about one-inch from the bottom.
Brush the egg along the edges of the pastry and roll up.
Allow the roll to sit in the fridge for about 10 minutes as you want to put it into the oven cold.
Score the roll and brush with egg wash.
Bake at 400°F for about 15 minutes (keep an eye and use your judgement.)
Remove from the oven, allow to cool for a few minutes then slice and serve with the dipping sauce.
Dipping Sauce
Maple mustard
Triple Crunch Mustard
Wine Pairing
Surprisingly, dry (brut) bubbly works beautifully with sausage rolls. The lip-smacking acidity mops up the fat from the sausage and butter from the pastry.
Muhammara Dip, Ottolenghi’s Way. Mostly.
If you’ve been following along on Notes, Substack’s version of a newsfeed, you know I’ve been on a Middle Eastern bender. Muhammara is a Levantine spread that’s a deeply flavourful blend of roasted red peppers and walnuts, which doesn’t sound like much, but somehow turns out a surprisingly irresistible dip that’s excellent as a starter with pita or crispy vegetables.
This is largely based on an Ottolenghi recipe, one so perfect the only changes I made were minor. I bought roasted peppers, instead of roasting my own; I used panko instead of fresh breadcrumbs as that is what I had; I added some lemon zest because I love it; I soaked the raw garlic clove in the lemon juice for 10 minutes or so to take the pungent sting away, and then only grated half the clove into the dip. I did have garlic oil left over from confit so I used that instead of plain olive oil. Finally, I made my own pomegranate molasses, which sounds complicated, but really, it’s just reducing pomegranate juice over low heat until thick and syrupy.
Makes: about 1.5 cups
Chef level: easy
Special Equipment: Pestle and mortar (alternatively, food processor)
Ingredients:
1 jar roasted red peppers
50g panko
Juice of half a lemon
1 Tbsp pomegranate molasses
2 tsp ground cumin
1 Tbsp Aleppo chilli flakes
1 small garlic clove, lightly crushed
50g walnuts, toasted and finely chopped
2 Tbsp olive oil (infused with garlic if you have it)
Salt, to taste
How to Make It:
Remove the seeds and ribs from three peppers, and dry with paper towel. Place peppers in a mortar.
Add the bread crumbs, lemon juice, molasses, cumin, Aleppo, and, using a microplane, grate in the garlic.
Bang this with the pestle until it comes together but still has texture.
Stir in the chopped walnuts and olive oil. Taste, and adjust seasoning with salt, if needed.
Serve in a bowl, drizzled with more oil, with warm pita and vegetables.
Wine Pairing
A juicy Tempranillo from Spain or earthy Chianti with smooth tannins could work well for this flavourful dip. Both wines have an herbal, earthy character that will match the notes of the muhamarra.
Next Week…
Home stretch!
Next Wednesday I return with a rock-solid day-of plan (along with a few fun tasks for the night before. ) We’re almost there so stick with me, now.
I’ve also got some delicious ideas on how to use up all those leftovers; sure sandwiches are great, but eventually you just have to cry uncle. Don’t fret, pilgrims, I’ve got some thoughts on how to glow-up those Thanksgiving goodies, and possibly get another party out of them as well.
Alright, Party Planners, you’ve got work to do. On your mark, get set, GO!
xo – Erin
Thank you for reading Quaintrelle.
This newsletter is written by me, Erin Henderson, journalist-turned-sommelier-turned-entrepreneur. I literally drink and throw parties for a living. Every Wednesday, I share my best tips and tricks to easy, elegant entertaining.
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Making sausage rolls 😋