The Henricksen Holiday Cookie Party is a long-standing, fabulous tradition. Christian's mom has been hosting her own holiday cookie party since the mid-90s and I was introduced to it back in 2002 when I started dating Christian. I thought it was such a fun idea and Christian loves cookies so much that we decided to continue with the tradition for our own little family of friends. It's a fantastic way to gather friends together, sample a dazzling array of cookies and imbibe in festive drinks while listening to the Carpenters croon Christmas carols. Be forewarned though, it's a party that almost guarantees a sugar hangover!
So, what's on the menu? You'll be happy to see it's super easy and low key!
- Cookies of course...some of your own and a batch from every group of guests!
- A savory table with decadent cheese & charcuterie platters along with all of the requisite accompaniments such as nuts, olives, figs, etc...
- A crudité platter
- Homemade Gløgg (mulled wine)
- Warm spiked apple cider with homemade whipped cream
But first, let's talk about the cookies. This is a cookie pot luck, if you will. So I usually bake 3 cookies and guests are required to bring 1 dish of cookies of their own as well. It's fun because you often get a peek into their family traditions or discover a fabulous new cookie for your own repertoire. Since we've been doing this for so many years and have many repeat guests, our party tends to get a bit competitive...those who show up with store-bought cookies are ridiculed a bit :)
Next week I'll highlight the recipe for Cranberry Pepper Jelly that I make every year. It is fantastic on sandwiches, baked brie, with cream cheese and crackers, etc... So while most have already made their one turkey of the year there are still plenty of opportunities to enjoy the spicy-sweet deliciousness all year long.
So let's start the photo journey with that one...Cranberry Pepper Jelly. This is almost always the first thing I make, the weekend before Thanksgiving, since it has a 3-6 week shelf life in the refrigerator. I've honestly never liked anything other than canned cranberry sauce (I know, blasphemous!) until I discovered this recipe. Now I'm totally hooked on it's spicy-sweet combination and for the first time ever didn't even touch my canned cranberry sauce this year! homemade turkey stock as a base for my gravy. If you don't want to do this you can always use store-bought chicken or turkey stock, but I find that making your own makes a big difference in the gravy and it's honestly very easy. If you're like me, this also means you get a little extra Turkey meat for your leftover soup as well since I refuse to throw away all of the meat on the turkey wings after making the stock. Just pick it all off and freeze it until your ready to make your soup or other Thanksgiving leftovers.
A couple of days before Thanksgiving I start brining the turkey and prepping all of the veggies that will hold for a day or two.
I find that nothing makes for a juicy turkey like brining it for 2 days in advance...not frying it, not starting it cooking upside down, nothing. I also slather it in herb butter (both on top and under the skin), so that doesn't hurt! My favorite brine that I have found over the years is a beer brine...I use Newcastle which makes this turkey a bit of an expensive date, but trust me your guests will be singing your praises. And we all know that's hard praise to get with so many bad, dry turkey experiences from Thanksgivings past! Make sure the brine is completely covering your turkey...sometimes you have to get a bit crafty with pressure on the bag in certain spots to make this happen.
It's also important to have a great carver on hand day-of so that you can plate your turkey in a beautiful and appetizing way...my husband is a pro at this by now, so I'm lucky here as you can see below.
You all know by now that I love to cook and hopefully you agree that I am a pretty good judge of recipes as well...therefore I can almost guarantee that my menu below is going to be delicious. I've been hosting large Thanksgiving dinners for years now and I can proudly say I haven't had a dud yet (knocking on wood as I type!). Some of the dishes below are old favorites but many are new. Since I have a bit of a smaller crowd this year I'm keeping appetizers more simple than usual (and yes one leans Mexican!) but otherwise this year's menu is pretty typical of a SavoryGirl Thanksgiving. You can also check out my previous SavoryGirl Thanksgiving Menu, if the one below doesn't suit your fancy.
Last year the Pancetta Crisps, Succotash, Kale Salad and Cranberry-Pepper Jelly were big hits out of the new additions...one of which is making a repeat performance this year along with the turkey brine recipe and my ever-present sweet potatoes.
|Sunday:||Veggie Pasta (DIY)|
|Monday:||Huevos Rancheros (DIY)|
|Wednesday:||Pizza Welcome Party in Palm Springs!|
|Friday:||Leftovers: Turkey Day Fixin's|
|Saturday:||Eat Out in Palm Springs and/or Backyard BBQ|
Ah, Thanksgiving. One of my favorite holidays...the arrival of my Thanksgiving Bon Appétit every year is practically a Henricksen holiday in it's own right. One of the reasons I love it is because we have a 5 year tradition of renting a house with friends in fun places like Paso Robles and Palm Springs. This year we're headed back to Palm Springs for a 2nd year with a crew of 13. It's the first year we have to rent two houses and we have a record high of 5 people flying in from the East Coast...so it's going to be a fun long weekend full of good friends, fun in the sun and great food.
I have to admit though, I also love Thanksgiving because I truly enjoy the challenge of planning out the meal and strategizing for how to bring it all to life in a way where I can still relax and enjoy the day with friends by the pool. The fact that I have to cart half of my kitchen and brining turkey to our destination certainly makes for an added challenge, but that just makes a successful meal all that more satisfying!
My menu for this year with links to recipes is below. I've also provided my "week-of" schedule since that's the secret to my success. Lots of cooking and prepping the week leading up to Thanksgiving so the day of it's mostly just cooking and assembling. The day of, hour-by-hour schedule is also included since timing is everything on Turkey Day! Wish me luck as I scale up to cook my largest Thanksgiving yet...and of course if you have tips and tricks of your own I would love to hear them...
How could I forget to include a Cinco de Mayo dinner in this week’s menu?! Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there. We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life...so we simply can’t skip the Cinco de Mayo festivities even if we do stay home. That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week....thankfully kale lasts forever!).
Traditional Thai Condiments (along with fish sauce and palm sugar of course!)
Before vacation slipped too far from our memory, we decided to put our newfound Thai cooking skills to the test and throw a Thai party for our friends. With of course, the “cost” to our friends of having to sit through a slideshow of 300 of our favorite pictures from Thailand and Cambodia...he he. If I do say so myself though, we earned their viewership...the food we made was GOOD!
I’ll start with the dinner we made ourselves on Valentine’s Day itself...a nice bottle of 2006 Mumm Blanc de Blanc, Mussels Steamed in a Spicy Tomato-Cilantro Broth with a DIY salad of Arugula, Beets, Fresh Parmigiano Reggiano Cheese drizzled with truffle honey, balsamic, olive oil, salt & pepper. Dessert was homemade chocolate dipped strawberries.