Midday Fix: Thanksgiving entertaining ideas from Carol Mackey

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Carol Mackey


Roasted Carrots with Olives, Lemon, Shallots and Thyme

zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs)
1 tsp minced garlic
2 lbs medium carrots
1 shallot; minced
1 Tbs fresh thyme leaves
1/3 cup extra-virgin olive oil
salt and pepper to taste
1/3 cup pitted oil-cured olives;

Peel the carrots and slice on a diagonal in 2 inch pieces. Put the carrots in a large bowl and toss with the shallots, thyme, olive oil, salt, and pepper. Arrange the carrots on a sheet pan. Roast the carrots, tossing occasionally, until they are tender and ever so slightly browned, approximately 25-30 minutes in a 375 degree oven. Remove from the oven and toss in the olives. Season with salt and pepper to taste.  Serves 4-6

Pumpkin Tiramisu

1 cup espresso coffee, cooled
2 Tbs Kahlua
1 package lady fingers (you’ll need about 30)
3 eggs separated
1/2 cup brown sugar
8 oz. mascarpone
3/4 cup pure pumpkin
1/2 tsp cinnamon
1/8 tsp each; ground ginger, nutmeg and allspice
3/4 cup heavy cream; whipped with 1 1/2 Tbs powdered sugar
4-5 ginger snap cookies; crushed
1/4 cup chopped pecans

Place yolks in a bowl and mix in ½ cup brown sugar, vanilla, mascarpone, pumpkin and spices until well blended. In another bowl, whip the egg whites until stiff, fold whites into egg-mascarpone/pumpkin mixture. Pour the coffee into a shallow bowl and dip the biscuits on both sides, you may have to break a row of biscuits to fit dish.  Cover the bottom of the dish (9 x9) with the soaked biscuits, set aside coffee mixture. Pour half of the mascarpone/pumpkin mixture over the soaked biscuits.  Dip remaining biscuits in coffee/Kahlua mixture and place remaining biscuits on top, spread remaining mascarpone/pumpkin mixture on top. Top with whip cream, sprinkle with crushed cookies and pecans.  Cover and refrigerate for 8 hours.  Serves 8.

*Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

Mashed Potatoes with White Cheddar and Bacon

8-10 Yukon Gold Potatoes
1 stick of butter
2 cloves of garlic; diced
3/4 - 1 cup whole milk; warm
2 cups white cheddar cheese; shredded
touch of cream (optional)
bacon; cooked and crumbled
diced green onion
salt and white pepper to taste

Cook potatoes in a pot of boiling salted water until tender.  Drain. Using potato ricer, rice potatoes, while still warm.  Set aside. Add butter to the pot and sauté garlic, add potatoes to a large pot with milk, butter and stir in cheese (and touch of cream if desired).  Season with salt and white pepper, top with bacon and green onions.
*I believe using a potato ricer will make the very best mashed potatoes, no lumps and not over whipped which will make the potatoes gluey. Serves 6-8.

DIY Sources:

Rose gold spray paint-Design Master Paints/Michaels Craft Store
Used for: old chargers, placecard embellishment and brads on burlap flatware bags,
Mini “thankful” pumpkins, birch candles (used painters tape) to cover part of the birch.

Burlap bags, metal embellishments, brads/Michaels

Faux mini antlers/Walmart set of 2 for $1.94
They were a set of ornaments with bells that I pulled off.

Wood centerpiece stand holding antique Thanksgiving postcard/Target

Antique Post Card/Ebay

Twig placemats/my collection but I did see similar ones at World Market

Rosegold flatware, small buri turkeys/Crate and Barrel

Blue Transferware/my collection/look of ebay and antique stores


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