November 27, 2008- Thanksgiving Day is just around the corner, even though it seems like only yesterday we were planning summer pool parties and watching all the great Halloween decorations go up around the town. With just over a month to go before we're celebrating the Thanksgiving holiday, now is the time to begin planning!
As a brief history,
Thanksgiving Day is a joyous family festival celebrated with great enthusiasm in the US, Canada and several other countries. Thanksgiving Day commemorates the feast held by the Pilgrim colonists and members of the Wampanoag people at Plymouth in 1621. While there were many observances regarding Thanksgiving, the first historic proclamation was issued by
President George Washington on 3rd October 1789. November 26 was declared as 'A day of public thanksgiving and prayer'. The day was to be observed by people by thanking God and being grateful for his favours. On October 3, 1863, President Abraham Lincoln issued a
fresh proclamation calling for the observance of the fourth Tuesday of November as a national holiday. Later,
President Franklin D. Roosevelt moved the holiday to the third Thursday of November (to extend the Christmas shopping season and boost the economy)in the year 1939. After a storm of protest, Roosevelt changed the holiday again in 1941 to the fourth Thursday in November, where it stands today.
Thanksgiving also stands out from other American holidays in the sense that it isn't tied to any specific religion, and you can pretty much celebrate it however you want. The only essential traditions are to enjoy a meal with friends or family and to give thanks for what you have. In the pantheon of holidays, Thanksgiving is about as simple as it gets. The smells of turkey roasting in the oven fill the air and the aroma of pumpkin pie fills the room. Outside, the trees are almost bare of leaves and you, your family and friends all gather round a crackling fire. The TV is tuned to one of the many football games and everyone cheers as the favorite team scores. There are also groans at a fumble, a turn over or a failed pass. It has been a great year. You have a lot to be thankful for on this day. Everyone's health is good and all in your family are home safely for this special holiday. It truly is a time for giving thanks and what better way than to have a memorable Thanksgiving gathering?
GREAT THANKSGIVING INVITATIONS
HARVEST STAMPS
There are so many great Thanksgiving Day Dinner ideas- why not try some out on friends and family this Thanksgiving? Since you're hosting a party, some memorable additions to your table never sounded so good. Some great appetizer dishes to get you started!
Pear Chutney and Goat Cheese Bruschetta
Ingredients
1 loaf(s) French bread
4 large ripe pears, such as Bosc or Anjou
1/3 cup(s) packed brown sugar
1/3 cup(s) dark raisins, chopped
1/3 cup(s) cider vinegar
2 teaspoon(s) peeled, grated fresh ginger
1/2 teaspoon(s) Chinese five-spice powder
1/4 teaspoon(s) salt
1 log(s) mild goat cheese, such as Montrachet, softened
Flat-leaf parsley leaves
Directions
1. Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
2. Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
3. Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf. Enjoy!
Persimmon Wedges With Toasted Hazelnuts
Ingredients
2 large persimmons
Hazelnut oil
1 1/2 cups warm hazelnuts
Preparation
Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.
Happy Parties!!!
