Thanksgiving Tips & Trends
The holiday season is quickly approaching and while it’s expected that you put together an instagrammable, hashtagable, pinterest worthy feast – you might be dreaming of a simpler feat.
We can help with that.
Every great chef knows the key to pulling off a successful dinner is prep. Prepped is a line of
Design Cuisine Chef created pickup or drop off platters and dinners made for home entertaining. From the whole meal, to just the entrée, sides or sweets, you can click through the menu to customize a meal that fits your families tastes.
All that’s left to do is relax, and reheat, leaving you time to test out some of these fun trending ideas for wowing your thanksgiving guests, and entertaining the kids.
Wildly popular this year has been bite & sip combinations, a simple conversation starter is to have a collection of a few different regional whiskeys, bourbons or ryes to taste and discuss. Offer guests a selection of meats, cheeses, or even something unexpected like our Brussels Sprouts Caesar salad cones, a simple idea you can make at home. Simply shave raw brussels sprouts, mix with your favorite caesar dressing, and stuff into sesame cones you can purchase at most high end grocery stores.
Keep kids busy with pumpkin shaped rice krispee treat making that allows the kids to feel involved in the meal, and express their creativity.
What’s a holiday without some spirit!
Check out these recipes for Caramel Apple Sangria, and the Pumpkin Pie White Russian
Caramel Apple Sangria: Serves 8
1 750 ml bottle of pinot grigio (or your favorite mild white wine)
1 cup caramel flavored vodka
6 cups apple cider
2 medium apples, cored and chopped for garnish
Pumpkin Spice White Russian: Serves One
2 ounces vodka
1.5 ounces Bailey’s (original flavor)
1 ounce half and half
1 ounce pumpkin spice syrup*
honey or agave
*To make the pumpkin spice syrup, combine 1/2 cup brown sugar, 1/2 cup water, and 1 tablespoon pumpkin pie spice in a small pan. Heat and stir until the sugar has dissolved completely. Let it cool, strain into a container, and keep it in a sealed container for up to two weeks in the fridge.
To make the drink, fill a glass with ice and combine vodka, Bailey’s, half and half, and syrup. Stir and serve.