Happy Thanksgiving from Snowy Massachusetts!

Like a few years ago when we had snow on Halloween...
This morning we woke up to 5" of  a snow mixture.
Layers of ice, snow, repeating itself are what's on the ground.
The snow blower will be arriving soon and Max, our dependable
neighbor will be here clearing the way for our Thanksgiving guests.

Fruit is being kept cold on the porch with a view
of the fluffy white stuff in the background.

Waking up to a beautiful scene like this is something to be "thankful for".

 

 

The sun is rising and will hopefully melt some of the snow today!
Happy Thanksgiving everybody!

 

Ready, Set...

The table is set and the turkeys are ready for the Chatham Lobster and Corn Chowder. 
This will be prepared by my sister, Nancy.  The recipe is very easy and
 can be found on page 38 of our cookbook.
FYI - The Quaker Lace Tablecloth is a Thanksgiving pattern,
featuring, the bounty of the season, The Mayflower, The Pilgrims
and the Native People. 

Pinterest comes in handy!  There are so many ideas and this year
I decided to try and incorporate some of them into our Thanksgiving Day celebration.



Wooden Pilgrims grace the buffet.  They were a gift to my Mother from
our cousin, Wendy.  Vintage Platters, plates and carnival glass vases
compliment each other.

These Pilgrim candles are about 50 years old.  They come from
the Colonial Candle Company which was located in Hyannisport on Cape Cod
Massachusetts.  They are treated like gold and my Mother purchased and
treasured them.  They are very special to all of us.

Mixing the old treasures with new ideas is a way of nurturing your creativity
all the while nurturing your heart.

Thanksgiving Memories in a Frame

I have had several framed prints no longer in use siting around for quite awhile. 
 I've been thinking and thinking of what to do with these prints.  The
frames were too nice to throw out so...I just hung onto them. 
Not long ago, I got this idea to take out the print and go through
the old family photo albums.  Here is the first of the major holidays
to be created. 

Often times the old photos are in albums tucked away in a closet
somewhere.  Why not go through them and select some special
pictures reminiscent of a specific holiday and make a collage. 
All I used was double sided tape so they are easy to assemble
and take apart if need be. 

The next one will be Christmas!  There are so many wonderful
photos, I really could use a huge frame.  But this size just fits perfectly
on any wall space or...even propped up on a buffet. 

I will be interested to see what my guests think on Thanksgiving Day
when they see the old photos recharged and saying..."Remember when?"

 

Sage...A Flavor of the Season!

Butternut Ravioli in Sage Cream Sauce
1 (10-ounce) package refrigerated or frozen butternut squash filled ravioli
2 Tablespoons unsalted butter
1/3 cup finely chopped white onion
1-1/2 tablespoons chopped fresh sage (Fresh Only) Not Dried
3/4 cup white wine
2/3 cup heavy whipping cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Parmesan cheese for sprinkling
 

1.  Cook ravioli according to package directions.
2. Meanwhile, melt butter in large skillet over medium heat; add onions, salt, pepper 
and sage to skillet. Sauté about 30 seconds. 
Add wine and cream.  Increase heat and boil, uncovered, until sauce is reduced and thickened
about 5 or more minutes.
3.  Add ravioli to sauce, toss to coat.  Serve garnished with Parmesan cheese.

Makes 4 servings
Easy as 1, 2, 3

From the Bog To The Dessert Table and a Dinner In Between!

1 cup water
1/2 cup sugar
12 ounces fresh cranberries
1/3 cup pecans - roughly chopped
1/3 cup chopped apricots

In a medium saucepan, bring water and sugar to a boil.  Add remaining ingredients.
Reduce heat and boil gently for 10 more minutes.  The other evening, I used this
deliciously warm cranberry sauce over vanilla ice cream.  Yummy! 
It also accompanied a pork roast which is on page 107
of Two Sisters and The Silver Spoon Cookbook. 
"Maple Mustard Glazed Pork Roast"
 

Gobble, Gobble on Cape Cod!

This fabulous turkey is sitting in the front of the
Brewster Country Store, Rte 6A, Brewster, Massachusetts.

While on the Cape, this Country Store is a place
you must stop by and visit.  If you love vintage anything,
reminders of your childhood and the wonderful days gone by
then this is the place for you.  Don't miss stepping back in time.
It will put a smile on your face and you'll want to buy the many
treasures it offers for family, friends and grandchildren!

 

Roasted Butternut Squash and Red Onion

Cooking Spray
2-1/4 lbs. uncooked butternut squash, fresh, peeled and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
1 Tbsp . Olive Oil
1 tsp Garam Masala
1/2 tsp. Kosher salt
1/8 tsp. black pepper

Preheat oven to 400 degrees
Cover cookie sheet with non-stick aluminum foil
Lightly coat with cooking spray.
Place squash and onion on prepared baking sheet.
Drizzle with oil and toss to coat.
Sprinkle with Garam Masala, salt and pepper.
Toss to coat.

Roast about 25 minutes - Toss halfway through

Garam Masala compliments the butternut squash perfectly! 
This is a great recipe.  Please give it a try.  It is
quick and easy and the flavors won't disappoint.

Cranberry Apricot Almond Biscotti

Recipe from:  Cranberry Cooking for All Seasons by Nancy Cappelloni

(This photo shows the Biscotti baked and ready to be sliced.)

This low-fat recipe doesn't contain any butter.  Dip them in coffee
or hot chocolate for a delightful treat.

1 cup sugar
3 large eggs
1 tablespoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup slivered almonds
1/4 cup dried cranberries, chopped
1/2 cup dried apricots, chopped

Makes about 3 Dozen Biscotti

Preheat oven to 300 degrees
Put the almonds on an ungreased cookie sheet and bake for 5 - 7 minutes to toast. 
Turn once during roasting.  Take almonds out of oven and increase the oven temperature to 350 degrees.
In a mixing bowl combine sugar, eggs and vanilla.  In a separate bowl combine the flour, salt baking powder
and cinnamon.  Stir the dry ingredients into the wet.  Add the almonds, cranberries and apricots. 
Form the dough into a ball.  On a floured work surface, divide the dough in half. Form each half into a long loaf
about 12 to 14 inches long by 3" wide and about 1" high.  Bake each loaf on a
lightly greased cookie sheet or cookie sheet lined with parchment paper for 25 minutes or until firm.
Remove sheet from the oven and cool slightly.  When cool enough to handle (about 10 - 15 minutes), transfer the loaves to a clean cutting board.  With a serrated knife, cut each loaf into diagonal slices about 1/2 - 3/4" thick. 
Arrange slices flat on the cookie sheet.  Bake for 10 minutes.  Turn each biscotti over and bake them on the other side for 10 more minutes until both sides are lightly browned and toasted.  Cool thoroughly and store biscotti
in an air tight container. 
 

Payard - Patisserie & Bistro

Wedding cakes and special occasion cakes are a tradition at Payard. 
Can you see our reflection in the window?
Yes, yes...It is the Two Sisters in Manhattan!

 

Pastries, cookies, crepes, sandwiches and more are available here.
Most are too pretty to eat!

Go to www.payard.com for more details.
In NYC...They are located at 1226 Second Avenue at 64th

 

NYY Steak

While in Manhattan, give NYY Steak a try!
If you are a Yankees fan, this will satisfy your craving for everything Yankee.

Located at 7W 51st Street, NY, NY 10019
Call ahead for reservations 646.307.7910

WWW.NYYSTEAK.COM

Just one block from Rockefeller Center, you will enjoy a fine dining
experience with the class and quality that only this world class franchise can provide.