Thanksgiving Planning

Thanksgiving is one of my favorites time of year. We celebrate with the family what everyone brings to the table: Love, Laughter and every little detail to celebrate life and be grateful for what we have, for so many blessings, I can't help but reflect on the last year.  I am so very appreciative of all the wonderful things happening in our lives. Today I will post some  tips for a celebration that blend cherished traditions and creative new ideas of course all serve with your own unique style. 


Remember to set the table with a mix of tradition, creativity and seasonal color.
I found these super cute turkey candlelight holder in Crate and Barrel... i just love it!!

Put the names of friends and family in autumn leafs, so you can capture the season with clusters of autumm botanicals... Use a sharpie in a contrast color and you will have a very creative and inexpensive place card :)

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For a centerpiece just fill tall cylinder glass vases with season items, like fall leaves, apples, pears but you can use what you have on hand.

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Now let's talk about food:

                       Food? Forget about food and lets talk about dessert
If you’re like me, desserts always show up on my tables at holiday gatherings and pot lucks.  This creme brulee it's a  "Thanksgiving version"  from ivillage and creme brulee are  always a hit and favorite in family.

Ingredients:
2 cup heavy cream
1/2 cup sugar 
pinch ginger
pinch nutmeg
4 large egg yolks
1/3 cup fresh pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon


Preparation:
Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream and the spices over medium heat, stirring occasionally until it begins to boil. Remove from the heat and allow to sit for 10 minutes
Meanwhile, in a large bowl, combine the yolks with 1/2 cup sugar, whisk until light in color and the sugar has dissolved. Pour in the warm cream, whisking continually. Whisk in the pumpking and vanilla.
Place the ramekins in a roasting pan. Fill the ramekins with the pumpkin mixture. Place the roasting pan on the center shelf of the oven. Carefully pout hot water into the roasting pan, beign careful not to get any into the ramekins. Bake for 25 to 35 minutes until the custard is set but still jiggles slightly. Remove from the oven an cool. Refrigerate overnight.
Sprinkle the remaining 1/3 sugar over the tops of the chilled custard. Use a pastry torch to brown the sugar. Let cool for for 3 minutes and serve.


Remember you can pair this dessert with d'Arenberg The Nuble Mud Pie, 2009


And  am going to take the opportunity to highlight some of the things I am most thankful for,  I'm especially grateful for my wonderful friends and dear readers.  Hugs to you old friends, and a warm welcome to the new followers and friends :) 




CHEERS!!
















Credits:
Dessert: from http://www.ivillage.com






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