Holiday Gifts & Gift Baskets Blog

Archive for the ‘Thanksgiving’ Category

Have you ever noticed how those lovely family holidays tend to make us crazy? We let stress carry away any joy we get from being with our loved ones, and if children are among your guests, you will find anxiety amplified. The good news, though, is that you can have a stress-free (or certainly less stress) Thanksgiving meal by taking a few easy steps before you even put the turkey in the oven.

Planning, planning, planning. Being prepared reduces anxiety levels enormously; it is when we are frazzled, harried, hurried, or torn in eight directions at once that stress overtakes us. To keep this from happening, sit down well in advance of Thanksgiving and plan your guest list and menu. If you tend to become easily stressed (and who doesn't around the holidays?), you may want to think about paring down your guest list.

If this isn't a possibility, it's time to delegate and plan your dishes accordingly. Instead of laboriously making portobello mushrooms stuffed with pine nuts and goat cheese, make a big pot of creamy garlic mashed potatoes. Guests will still love them, and you can make a large quantity easily. You don't have to write your menu from a gourmet, haute cuisine restaurant; simple favorites will do just fine. Better yet, have guests bring side dishes. You can be in charge of the turkey or ham, and your guests can bring the side dishes, appetizers, and desserts. Delegate; your local guests will be more than happy to bring food. And if you have to, buy a pumpkin pie instead of making one. It'll be fine.

Enlist family or a close friend to help you clean the day before your Thanksgiving feast. Children can pick up toys, straighten out rooms, and maybe even man the vacuum. This will leave you free to cook and perhaps even enjoy your guests on Thanksgiving. This is a great time to delegate as well: just because your great-grandmother single handedly cooked Thanksgiving differ for 25 people while making crafts and warming apple cider for everyone doesn't mean you have to. Get your spouse, children, and friends to help you prepare foods and get your house ready for guests. If they're eating with you, they can very well help out! And they will probably be very happy to do so. And if not, you can bribe them with pre-Thanksgiving treats.

Preparing the meal is not stressful when you're at home with the leisure to do it yourself. But when guests start arriving and your aunt starts looking over your shoulder and giving you tips about your gravy, this is when it starts to get a little too warm in the kitchen. To avoid some of this stress, give your aunt – and anyone else who is dishing out advice – jobs. People can peel, chop, grate, slice, or wash to help you out. Every chef needs prep cooks, so don't be afraid to delegate tasks.

If there are guests who you know will be more hindrance than help in the kitchen, create other jobs for them. Maybe someone can help the kids make crafts or read them books to keep them out of the kitchen. Maybe you can set up some board games or put on the game in the living room. Maybe you could send people out to gather leaves and acorns for a centerpiece or let them paint gourds. They'll feel helpful and they will not be underfoot. Let others know that they should relax, have a drink, read, watch television, or visit with other guests without feeling obligated to do anything. If all else fails, set a tray of holiday chocolates in another room and run for the kitchen.

If you have children at your gathering, give them a break. They pick up on the excited or stressed atmosphere and act accordingly. If they cannot sit through an entire adult meal, set a kids' table. Let them get up before the adults and go watch a movie or set up a game in the living room for them. Don't be too rigid about rules today – letting it slide will help alleviate a lot of stress, and life can go back to normal tomorrow.

Most of all, give yourself a break. Remind yourself that you are thankful for all of these people in your home and for the food which you are preparing. One step at a time; you will get there, people will eat, and Thanksgiving will be a success.

America’s best loved parade, The Macy’s Thanksgiving Day Parade, is now a historical icon of American culture. Most people cannot imagine Thanksgiving Day without it. It’s easily recognized as the official kickoff to the holiday season. Americans young and old eagerly await the parade that brings larger than life helium balloons, Santa, and millions of audience members to the streets of New York.

How did this tradition get started? In 1924, Macy’s was already a leading department store in Manhattan. As a way for its immigrant workers to celebrate their new American culture, Macy’s organized the first parade that year. It was originally called the Macy’s Christmas Parade until its name was changed officially to the Macy’s Thanksgiving Day Parade. It is so well-known now that people often refer to it as the Macy’s Day Parade.

That first year there were no oversized balloons marching down the sidewalks. Instead, live animals were borrowed from the Central Park Zoo. For various reasons, including the safety issues of parading live animals, the parade began to feature balloons in 1927. Goodyear Rubber and Tire made the balloons, the first of which was Felix the Cat. Balloons are inflated the night before the parade outside of the Museum of Natural History, and the public is invited to watch.

The parade started at 145^th Street in Harlem and marched its way to the Macy’s building at 34^th Street. In 2009, the parade route was changed to eliminate Broadway, where it has marched every year, so that more viewers can see the parade. Millions line the streets to watch as floats adorned with roses and manned by celebrities and animated characters march past them. Each year bands compete to be awarded the honor of marching in the Macy’s Thanksgiving Day Parade. Professional athletes, starlets, Broadway stars, and ordinary people march in the parade, many of them Macy’s employees.

At the end of every parade since the first, the parade ends with a big wave from Santa.

The parade became a permanent fixture in American history after it was featured in the 1947 film Miracle on 34^th Street. Actual footage of the 1946 parade was made a part of the film which forever immortalized the festivities.

The parade has run every year since 1924 except from 1942-1944 when the parade was canceled due to WWII. The rubber and helium necessary for the balloons was needed for the war effort. The parade was back on again for 1945. In 2006, parade organizers, noting a world-wide shortage of helium, proposed excluding the balloons from the parade, but public outcry got the balloons back up again. From that point, fewer balloons have been a part of the parade.

Since 2002, the balloons and floats have made their way to Orlando, Florida after the parade where they are marched down the streets of Universal Orlando Resort. Guests are given the opportunity to be balloon handlers for a day.

Each year a different character is featured in balloon form as an older one is retired. Broadway shows are also featured complete with the stars and performers from the production.

The Macy’s Thanksgiving Day Parade is a piece of Americana recognized and cherished by more people than any other parade.

Thanksgiving kicks off the month-long holiday eating season for many of us: this is the time of year we have almost unlimited access to our favorite treats.  Pies, cakes, cookies, buttery rolls, creamy mashed potatoes, gravy, and comfort foods of all kinds, along with all the other Thanksgiving gifts you might encounter.  This is the time of year when we pack on a layer of extra winter weight.  To help keep yourself healthy over the holiday, and ensure you can still fit into your pants after, here are some healthy Thanksgiving food ideas.

• Roasted turkey is certainly not a bad choice, but we can make it even better. Instead of a processed, store turkey, which is loaded with sodium, opt for organic.  Look for birds that say “Organic,” “Natural,” or “Heritage.” It is worth it.  Not only will it be better for you and your guests, it will taste amazing.

• Cranberry sauce, too, is a healthy choice, particularly when it is homemade.  Cranberries are filled with antioxidants, and you can sweeten it up a bit for those who do not like tart flavors. Try making cranberry, cherry, and walnut sauce.  You will need: ¾ cup sugar, 1 cup water, ½ port or sweet red wine, ¼ teaspoon ground cinnamon, 1/8 teaspoon nutmeg, ½ dried cherries, a 12 ounce package of fresh or frozen cranberries, 2/3 cup of roasted chopped walnuts, and a ½ teaspoon of freshly grated orange zet.

Combine the sugar, port or wine, water, cinnamon, and nutmeg into a saucepan and bring to a boil.  Add the cherries and cook for about a minute.  Next, stir in the cranberries and bring the mixture back to a boil.  Reduce the heat and simmer until half of the cranberries have started to pop.  This should be about 10 to 12 minutes.  Remove from heat.  Finally, stir in the walnuts and orange zest.  As it cools, the sauce will thicken.  This makes a great side dish or a chutney for leftover turkey sandwiches.

• Reinvent your side dishes.  Many of the foods we typically eat for Thanksgiving are very healthy.  The problem is that we cover them with cream, butter, and gravy. Instead of boiling the nutrients out of your root vegetables, for instance, mashing them, and loading them with butter and cream, try roasting them.  This allows the vegetables – potatoes, sweet potatoes, beets, turnips, and squash – to retain their flavor and their nutrients.

• To give them an even more delicious boost – and make them more attractive to kids – make a glaze using 1 cup of apple cider, ¼ cup dark brown sugar, ½ salt, and a ¼ teaspoon pepper. Whisk this together and toss the root vegetables in it.  Cover with foil and roast for about 20 minutes at 350 degrees.  Uncover and cook for another hour, stirring the veggies ever 20 minutes or so.

While this is cooking, put ½ cup chopped walnuts in a skillet and heat on medium-low until they are lightly browned.  Remove from the heat and add a tablespoon of butter, 1/8 teaspoon of   cinnamon, and just a dash of salt.  Stir the mixture until the butter is melted and the walnuts are  coated.  Put the roasted vegetables in a serving dish and sprinkle on the walnut.

• You don't have to substitute low fat versions of your favorite butter and cream dishes.  While real butter and cream are higher in fat, they have healthy fat that the low-fat versions lack.  If you really love your creamy mashed potatoes, for instance, eat them.  Just eat a smaller portion.  This is really hard on Thanksgiving! But it makes a difference in your waistline and your energy level after the big meal.

• Avoid binging on the heavier foods.  It also helps if you do not save yourself for the big dinner; eat throughout the day, making healthy choices that satisfy you, like protein snacks or vegetables, and drinking plenty of water.

• Allow yourself your favorite treats, but keep an eye on your portions.  If you love pumpkin pie with whipped cream, have a piece of pumpkin pie with whipped cream.  Just the one though.  Take a minute after you've finished to listen to your stomach: chances are it is not grumbling or asking for you.  Listen to it and stop.

More Thanksgiving Goodies:

1. Bless Others This Thanksgiving
2. Giving Thanks - The Thanksgiving Cookoff
3. Leftover Thanksgiving Turkey Recipes

The turkey has been roasted to perfection; side dishes are hot under serving dish covers; drinks are poured, and your family has gathered around the Thanksgiving table.  Only one thing remains to do before everyone digs in – carving the turkey.  Asking to carve is an honor, but it can also be a big responsibility.  Proper carving keeps the turkey's great texture and flavor intact and provides guests with beautiful slices of juicy dark or tender white meant.  Don't stress about carving; just be prepared with these easy tips.

The first step in carving the turkey may be the hardest.  When it comes out of the oven, restrain yourself from tearing into the wonderfully aromatic bird, and let it cool for about 30 minutes.  According to chefs, this allows the juices of the turkey to settle and redistribute throughout the bird.  It will also give it a chance to cool enough to allow for even slicing.  To allow the turkey to cool, remove the stuffing.  Slide a long wooden spoon or carving fork into the empty cavity and then lift it gently up and onto a platter.  Cover it loosely with foil.

While your turkey is cooling, you can work on making your gravy.  Follow the easy steps below to make great, savory gravy:

• ·After you've removed the turkey from the pan, pour the liquid into a big glass measuring cup.
• ·Add water or wine if you need more liquid: you typically need ¼ to a ½ cup per person.
• ·Add one tablespoon for each cup of liquid.
• ·Turn your stove on medium-low and pour your liquid mixture into the roasting pan.  Scrape the bottom of the pan to get the meat bits and flavor and whisk it up for a few minutes.
• ·Bring the gravy to a boil.  Let it simmer; a good rule is to allow one minute per every cup of liquid, but you should be able to see it thickening.
• ·Season it with pepper and/or salt.

Now that you've used your cooling time productively to make gravy, you can start thinking about carving the turkey.  You can do it in the kitchen and put the meat on a serving platter, or you can carve at the table.  The advantage of doing it in the kitchen is that you don't have ten pairs of eyes watching you!  But you can also cut all of the meat off the breast and then cut it into smaller pieces on the tray.  This makes the pieces a bit smaller, and they tend to stay together better.

The tool you use for carving is a very important decision: choose a thin knife that has a very sharp edge.  While the turkey is cooling, you can hone the edge with a sharpener.  You will also need a carving fork to keep the turkey steady as you carve.  After it has cooled, slice the meat between the breast and the leg.  It is generally recommended that you take off the legs first by pressing the thigh outward with your knife.  After finding the hip joint, remove the leg by cutting through the joint.  The leg has a thigh bone and drumstick bone, and you can separate these by cutting between these bones.

You can give the drumstick to a guest to gnaw on – kids often love the drumsticks – or you can carve it off by steadying it with the fork and cutting a thick slice from one side.  Do this for each side, cutting along the bone for four great dark slices of meat.   The thigh meat is carved on a cutting board.  Cut into the meat, parallel to the bone, and slice the meat off.

Now we move on to the turkey breast.  Hold your carving fork against the turkey breastbone.  Slice diagonally through the meat and lift the meat with the fork onto a serving plate.  Do this until all the meat on that side has been carved.  Repeat on the other side.  By this time, your guests are drooling, so let them eat!

Thanksgiving is a holiday entirely devoted to indulgences.  We get to indulge in the presence of our family and friends (overindulgence is certainly possible), in rich, delicious foods, in the colors of fall, and in spicy, warm scents.  Decorating for the holiday can offer a lot of joy – if you don’t let stress overtake you.  Here are some tips so you can create welcoming atmosphere that will whet your guests’ appetites and increase everyone’s enjoyment of Thanksgiving.

• Let wonderful fragrances do the work for you.  Autumn and Thanksgiving are perfect times to bring in warm, rich scents.  In addition to scented candles, you can make your own air fresheners.  Here is an easy one:  peel an orange – you want the peel, not the orange.  Sprinkle some cinnamon and ground cloves onto the orange peels and place in a saucepan with just enough water to cover the peels.  Turn the stove on low, and the heated mixture will smell incredible.  It will be a light, subtle scent, which is perfect because it doesn’t overpower.  Baking smells – cinnamon, apple, spices, roasting turkey, should all be considered part of your décor.
• Incorporate pumpkins and gourds into your décor.  Even something as simple as a woven basket filled with various sized gourds is seasonal and festive.  You can also use mini pumpkins to make great candle holders.  To do this, cut the stems off of the mini pumpkins and make a hole to accommodate taper candles.

Decorate the pumpkin with colorful raffia or ribbon tied around the base or arrange flowers, leaves, fruits, or berries around the base.  Keep the pumpkin on a plate for safety.  The soft glow of candles is always a great addition to any room.

• Make a squash vase.  Choose a nice butternut squash, which will stand up straight and which provides a nice sized container.  Cut the top off and scrape out the seeds and pulp inside as much as you can.  Don’t scrape too much from the sides though.  Fill this with water or a piece of floral foam and arrange flowers.  Good choices include roses, mums, and carnations.  You can make similar vases with artichokes or use asparagus spears intermixed with black-eyed Susans in a clear vase for a fresh, unique centerpiece.
• Make a natural table runner with beautiful fall leaves.  If you don’t have maple trees from which to gather them, you can order them from craft stores.  On the leaves, place red and green apples, gourds, flowers, mini pumpkins.  You can also use the leaves as place cards for your guests.
• Use warm colors for your napkins, tablecloths, chair covers, and more.  You don’t have to go overboard with red and orange; don’t forget to add some contrast, including muted or mossy green, dark purple, and white for contrast.
• Depend on the classics.  Cornucopias, dried corn, squashes and gourds, dried cranberries and currants, strawflowers, and leaves make excellent decorations, and there are infinite ways that we can use them in elegant, festive arrangements.
• Use your kids.  If they make crafts at school, display them proudly.  Take an afternoon and make some fun decorations, place settings, and cards with your children.  It will be a perfect addition to any celebration.

If you don’t have time to decorate for Thanksgiving, pick up some gourds and pumpkins, pop an apple pie (premade is fine) in the oven for that homey smell, pick up some flowers and some green apples to make a centerpiece, and then relax and enjoy.  Your guests will do the same.  For a special touch, you can also order a festive Thanksgiving gift basket that can be used as the table centerpiece, host gift and pre-dinner appetizer!