While I am reminded multiple times a day that Black Friday (historically the day after Thanksgiving & the biggest shopping day of the year in the USA) has become a global phenomenon, gorging yourself on turkey on the 4th Thursday in November is not quite so ubiquitous. Nonetheless, celebrations over the next month are pretty much universal.
I love this entertaining season, because while the skies are mainly grey and the days are painfully short, the produce available provides an abundance of sweet colourful comfort and flavour, making our holiday tables sing. Whether you are celebrating next week, or if you are skipping the November dry run and heading straight into December festivities, I have put together a few menu ideas and entertaining suggestions from my list of favourites for any upcoming gatherings you might be hosting / sharing / partaking in the cooking for during “the season”.
Holiday Tips & Tricks
It’s always a good idea to start with a cocktail (especially for the host)
A Vermouth Spritz or a Fig Negroni always go down a treat and require no fancy shaker or bar skills, just ice and an orange slice or two. Batch cocktails for the win here – this is not your Tom Cruise Cocktail moment.
I also like to have some snacks available. There’s no shame here in buying in some dips, olives, pickles, smoked fish and/or charcuterie and crackers from your favourite deli and simply decanting them into pretty dishes. You are doing enough already and no one needs to be a hero. But if you want to make your own starters (or bring them along with you to your host) maple roast pecans always go down a treat, as do miso marmite swirls, or even the popcorn for a little kitsch (but make sure you don’t eat it all before everyone arrives).
I am going to assume that in 2024 your feasts are going to be served buffet/family style. This offers a fantastic opportunity to exercise your full colour palate of seasonal sides for the most visually arresting spread. You can’t do much about the brown turkey, but the good news is it leaves room for all those bright dishes. Cranberry sauce is an essential and I love the apple version I made for my latke party last year (scroll down to find it at the bottom of the recipe). I personally believe it enhances every element of the feast and should be smothered on everything.
When it comes to the veg, I am aware that in some households roast potatoes are a non negotiable. If so, I encourage you to try these golden roasties. But if you are embracing the sweet potato / squash / pumpkin era, how about a sweet potato tian, or this squash with sprout tops or my beloved roasted pumpkin and grilled radicchio plate. Don’t forget to make a panzanella with your leftovers……..
There are of course the brussel sprouts which are such a treat, especially when cooked high and fast, or these simple green beans (because we don’t need to sweat over every single dish).
If there’s one tip I have for a feast menu, it’s not to overlook the salad. It brings a welcome fresh brightness to what can otherwise be an overwhelmingly rich and heavy meal. A little crunch, a hit of acid and even a touch of heat will just help clear the way for seconds. I like a slaw because it holds up well over a couple of hours, some would even argue improves with a little hanging around time which is a gift when it comes to a gathering. But if you prefer something slightly more delicate, this herb salad is a winner.
Note: I am aware that there’s no mention of the bird here. Hold tight for next year, 2025 holiday season is going to be all about the turkey (and I might even reveal my stuffing secrets too)…..but meanwhile we have the sweet department to cover.
The dessert buffet is my happy place. While my US roots run deep, I believe in varying the sweet spread beyond a pie competition. Don’t get me wrong, this chocolate pecan pie is mandatory, but instead of fruit pies, I prefer a cranberry cobbler or even this pear, cranberry pecan cake. Ginger cake, or ginger snaps are both wonderful at this time of year and will keep for days, perfect to make ahead or keep to snack on over the weekend with a quiet cup of tea. And there are an array of shortbread options to serve for a lighter treat, including the spiced or triple chocolate pecan variety. Incidentally these also make wonderful gifts for your host if you happen to be a lucky guest.
And whatever you do, make extra cranberry sauce for cranberry bars – possibly the best use of leftovers on the planet.
Please send pictures of your feasts and how you celebrate. I love to learn from all of your traditions. And as I won’t be back until the week after Thanksgiving, don’t forget about the bonus of turkey pie and simply combining all your leftovers into one dish under a puff pastry blanket.
Before I Go…..
Last night I welcomed the final raucous cohort of 2024 into my kitchen, but I am so excited to be concluding my teaching for this year at the new Pump Street Workshop at their new exquisite cooking school/event space in Orford. Please join me on the 7th December for a morning of festive trimmings and fun. To book, simply follow the link here. They are offering a brilliant array of sessions and it’s such an honour to be teaching alongside some of my most admired chefs and bakers.
I’ll be back next time with a last minute gift guide, because if you are anything like me, there might be a a little scrambling going on and I’ll be here with some inspiration and hopefully a few solutions.
Happy Thanksgiving to all of you celebrating next week. I hope your feasts are tantalisingly delicious. As always it’s such a pleasure to be here with you xx