With many families forced to celebrate Thanksgiving locally this year, traditions and the comfort of homemade pie look a little different. We tagged along with our Co-Founder, Jocelyn, as we practiced setting the table, cooking her mom's famous recipes with her kids, and making the best of a perfectly imperfect looking holiday.
A Fall-Inspired Tablescape
An explosion of fall colors was the inspiration for this tablescape. The beautiful prints and pops of cranberry will be a welcomed distraction if the turkey is overcooked and I love our new collection of Estelle colored glasses. Find the Fun Tip: I always set the table with festive crackers for the kids to pop as an icebreaker.
Family Recipe Prep
Every good chef, and not so good chef, spends the morning prepping. My aunt Betsy’s cheese dip is a decadent family favorite! Tip: I love this Juliska dip tray, because you can actually bake the dip directly in the oven and serve… don’t forget the melba toasts.
SWISS CHEESE DIP
INGREDIENTS
1 cup Mayonnaise
1 cup of Onions (chopped)
1 cup Jarlsberg Swiss
Add Dashes of Worcestershire Sauce + Tabasco + Nutmeg
INSTRUCTIONS
Mix all ingredients together.
Preheat over to 325°.
Bake for 30-40 minutes.
Serve with Melba Toast .
Find the Fun
Mid-day time out for a hearty football and lacrosse break… Layers and these Sorel boots that feel like jogging shoes are key to success on the field!
Get Thanksgiving Ready
This year a classic shirt dress, gorgeous boots and belt that can expand with each course is what I’m wearing to Thanksgiving. A pop of wild gold earrings is the perfect accessory.
Thaw the Pie
PUMPKIN ICE CREAM PIE
Source: Soupcan
A Moore family favorite dessert made by our mom every Christmas and Thanksgiving. The gingersnap pecan crust combined with the ice cream pie makes for a twist on the traditional pumpkin pie we’re all used to. It also is fabulous the next day! Not the best to transport however!
INGREDIENTS
Filling Ingredients:
1 Cup Canned Pumpkin | ½ Cup Brown Sugar | ½ Tsp. Salt
½ Tsp. Ginger | ½ Tsp. Cinnamon | Tsp. Nutmeg
1 Quart French Vanilla Ice Cream Softened
Crust Ingredients:
1 Cup ground pecans | ½ Cup ground Ginger Snaps
¼ Cup Sugar | ¼ Cup Soft Butter
INSTRUCTIONS
Crust: Combine ingredients and press into 9” pie pan. Bake @ 450 (5-7 min)
Filling: Beat pumpkin, sugar and spice several minutes. Stir in ice cream. Pour into crust and freeze overnight. Remove from the freezer about 15 minutes ahead of serving. **The crust is so good we often do 1.5x the recipe to make it a bit thicker!
