Dressing the Table

It's time to plan the Thanksgiving table.  More than once our table was made from a large sheet of plywood.  After all, how many people have a dinner table that can accomadate 20 or more people?The first time we did it, I did splurge on a large black tablecloth.  Many would say, "Why black?"  I was going to use my grandmother's white china with the gold trim.  What more would show it off than black.  It was set up in our "Japanese Room" so we supported it with bricks and put cushions on the floor for seating.  The centerpiece was a wide white ribbon.  

Another year, the plywood was supported by saw horses.  Again I used the black tablecloth and this time we bought inexpensive folding chairs in black.  Overhead we strung tiny white lights. To save table space I prefer to have a separate place for the food such as a counter top if there is one near the table.  Whatever you choose dress the table a day or more ahead of time.  On the big day, you can concentrate on the food.

Bittersweet is my favorite splurge for decorating the table.  It is a little pricey but can usually be found in a good florist shop.  

Pecan Pie

A separate table can be set up for dessert.
The food itself can be the decoration here.
We always have lots of pies:  Pecan, Pumpkin,
Apple (this year it will be Cinnamon Apple with
ice cream and Fireball Cinnamon Whiskey Sauce).  The "cinnamon" part of the pie will be my normal pie crust with one teabag (Lipton's Cinnamon Stick tea) added in with the flour.
 I like to use my bicycle cutter to cut strips and weave across the top of the pie.  The sauce recipe is simple and YUM!!!

Fireball Cinnamon Whiskey Sauce

1/4 cup heavy cream

3 tablespoons sugar

1 teaspoon butter

1 tablespoon Fireball Cinnamon Whiskey

1/4 teaspoon cornstarch

Mix the heavy cream, sugar and butter in a small saucepan.  Place over medium heat.  Mix the whiskey and cornstarch in a small dish until smooth.  Stir in the cream mixture and return to heat. Cook, whisking for 2 minutes or until the sauce thicken but is thin enough to pour.  The sauce should be served warm but may be made ahead and refrigerated.  Reheated before serving.  

    

Maple Syrup Forever

I've always been intrigued with the maple syrup which comes in a log cabin container.  It was common when I was growing up.  Now it is hard to find.  

Some years ago my cousin, David decided to fly his airplane across the United States and up the eastern coast of Canada.  I was teaching at the time and about to start my summer vacation.  So I elected to go along.  I wrote in my trip diary from Toronto that we were trying to order typical Canadian food but we weren't sure what it was.  David had steak one night but thought it might be from Chicago??  On Prince Edward's Island lobster dinners were everywhere.  Even the local Catholic Church was "licensed" and served lobster dinners every night except Sunday.  In St Johns, Newfoundland we ate in our hotel and I had a "Newfie Night Cap"- a coffee laced with a local brandy called Screech and topped with whipped cream.  In Goose Bay, Labrador they served us carabou and moose burgers.  Before we left for home I found maple syrup in a log cabin and brought it back. To my disappointment just across the border in the U.S. I saw the same syrup for a much lower price.

Maple Tree in my front window

I have a maple tree in my front yard in Mammoth.  My favorite maple syrup recipe is Mountain Maple Granola.  It is great for hiking in the mountains or for an easy breakfast or an afternoon snack.  It makes a good gift as well and can be stored in an airtight container for quite a
while.

Mountain Maple Granola

5 cups rolled oats.  

1 cup dried cherries

1 cup brown sugar, divided

1 1/2 cups slivered almonds

1 1/2 cups cashews, roasted with sea salt

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 cup pure maple syrup

Preheat oven to 375 degrees.  Combine 1/2 cup of packed brown sugar to dried cherries. Set aside.  

Toast the oats, almonds, cashew, cinnamon, and salt together in a large skillet until fragrant, 7 to 8 minutes.  Add remaining 1/2 cup brown sugar and maple syrup to toasted oat mixture.  Stir until well mixed.  Spread granola mixture onto a baking sheet.  Bake 9-10 minutes.  Remove from oven and add cherry-brown sugar mixture.  Stir and return to oven for an additional 9-10 minutes.

Mountain Maple Granola