In court every morning, the judge calls the “docket” or the calendar for that day. Here on the blog, “The Docket” is my weekly post that gives you a little peek into the life of the Attorney in an Apron, and what kinds of fun things are happening in my life this week!
Big news everyone! I hosted my FIRST Thanksgiving Dinner all by myself! Well okay, not entirely all by myself because that would be impossible and crazy. But it was my first Thanksgiving where I was “head chef” and designed the menu, hosted guests, and had to have a hand in each dish.
I couldn’t have done it without my amazing sister, Katie, and my wonderful mother. They helped prep the night before, plan the schedule and make sure we were ready to go for the next day. I based my decor around the decor I featured last week on the blog, and added a few more things (like a centerpiece) to really make it pop. The red tablecloth certainly didn’t make a subtle statement. It was a “Welcome to the party!” as soon as you walked in the door.
We got the decor prepped in the morning so we could focus on the food in the kitchen. This was a huge stress reliever and I highly suggest doing this! It allowed us to not worry if guests arrived early while we were still cooking etc.
We made a timeline the night before about what needed to go where and when and for how long and who’s job it was to ensure it was done. This planning made Thanksgiving run completely seamlessly and pretty much stress-free! Another great thing was to prep everything we could prep the night before. I chopped up all of the apples and pears for our Thanksgiving Sangria:
I made this Apple Tart the night before so that all I had to do on Thanksgiving was cover it with butter and sugar, pop it in the oven, and then brush it with glaze. All of which took place after the oven was completely free from the turkey, stuffing etc.!
I also pre-toasted the pecans for the roasted sweet potato coins and prepped mis-en-place for the other dishes. I parboiled the Brussels Sprouts, then sliced them. I pre-measured out the exact amount of butternut squash and arborio rice I would need for the risotto, rinsed and cut the sweet potatoes, measured out the topping for the sweet potatoes, left out a couple sticks of butter so they would be soft the next day for greasing dishes, pre-diced the onions and celery for the stuffing, made my compound butter, and brined the turkey (this was a big one!). This prep made everything the day-of run incredibly smooth. I mean just LOOK at the turkey with it’s compound butter and brine!
I made my Butternut Squash Risotto and it was a huge hit, especially with the vegetarians of the group!
These darling roasted sweet potato coins were a new edition that I kind of just made up and decided I would rather make than a casserole. They turned out amazing and I will definitely need to post about them, as my Aunt Marilyn, a big fan of the blog, specifically requested that I add these.
Mom made two pumpkin pies, one with 100% real pumpkin and one with a canned pumpkin pie mix. One she added extra fluffed egg-whites to, and she made us all taste both to taste-test. You can see how low that table is though…Muggsy was able to get into the pies when no one was looking (after we had all had a slice) and she ate the entire filling out of the real pumpkin pie (a little more than half was left lol!) She was actually fine and didn’t even get sick that day or the next (or the next) but she was definitely feeling full that night!