I definitely enjoy celebrating with a very special bubbly this time of year, and Schramsberg Blanc de Noirs is all that and more: This is a phenomenal sparkling white wine made from a red grape, which gives it a unique richness and complexity. Plus it pairs really well with turkey!
When I host a more formal, sit-down special meal, I love starting out with a velvety butternut squash soup (see my recipe below). I usually serve it with some kind of warm muffin (honestly, I usually just bake this pumpkin bread mix from Trader Joe’s!). I make mini muffins out of it, and everyone is happy to have a little warm something with the soup (it's the kids’ favorite every year!).
As a festive side dish, this year I’m making this roasted cauliflower, hazelnut and pomegranate seed salad, which is full of sweet-tart flavor—and is a welcome reprieve from the richness of turkey, mashed potatoes and stuffing.
The first year I hosted Thanksgiving, we brined a turkey in the fridge, but didn't realize that the brining bag wasn't sealed properly. On Thanksgiving morning, I opened the fridge to a literal waterfall of turkey juice that spilled out all over the fridge, the floor, my feet. That was followed by a power outage and no functioning oven! After that Thanksgiving, I learned to take a breath, relax, and focus on the joy of being together with family.
Mary janes are the silhouette of the season and I can’t stop wearing this glimmering pair, which manages to be both dressed-up and easygoing. As an added bonus, they’re the perfect choice for when you’re on your feet all day long prepping and cooking!
My favorite part of the meal always happens right before we start to eat. We go around the table and everyone shares what they're grateful for. My favorite thing is hearing what the littlest kids have to say. The kids offer the most heartfelt and genuine thoughts about what they appreciate and care about. It's both heartwarming and uplifting every time!
TAMAR’S BUTTERNUT SQUASH SOUP
Serves 10
Ingredients:
1 large butternut squash (Peeled and cut to 4-5 pieces. Tip: Buzz it for 2 minutes in microwave to make it easier to peel)
4 yam (Peel and cut up)
3 carrots (Peel and cut up)
5 large cans/box of chicken broth
fresh garlic
parsley
cilantro
cardamom
Vegetable boullion
In a large pot:
Mix the chicken broth with about the same amount of water
Add vegetable bouillon
Mix the veggies and cook in broth
Simmer veggies in broth until they are tender
Add 2 tsp sugar to soup
Salt and pepper to taste
Once veggies are soft, drain, allow to cool a bit, and put into the food processor. Blend until very smooth.
Add veggies back to soup broth and mix well
Allow to cool and place in fridge 1-2 days before serving
Put into fridge with some parsley and cilantro
When ready to serve:
Remove parsley/cilantro
Heat up soup slowly
Add spices: cardamom (1/4 tsp), cinnamon, fresh minced garlic, nutmeg, etc
Can add more broth or water if soup is too thick
Decorate with a little fresh parsley
