Alright friends, take a deep breathe and relax. My recent collaboration with West Elm Oak Brook and fashion tips for the perfect hostess outfit will have you and your table dressed to impress. Fashion to Fork this month brings you two recipes that are fool proof and will save you time in the kitchen. Welcome to Sanem’s Thanksgiving Edit.
Table Top Trimmings
When I decorate my table I start with bigger accessories - this way it’s easier to layer in the smaller pieces as you go. I love adding natural elements to the table. I started my table top with white pumpkins that I bought at Jewel. If you can’t find any at your local super market, head on over to your local nursery. Good Earth in River Forest and Sprout Home Chicago are my go-to’s. I then used a faux magnolia leaf garland to fill in the rest of the table top.
Crackled mercury, glass vases add a touch of elegance and a layer of texture. Incorporate different sizes to create levels and dimensions - think tall, small and narrow. Fill your “high” space with tall vases and slender botanicals - this allows your guests to see each other across the table. I went with Protea and Amaranthus to add some color and flare. Your small vases are doing double duty. They fill in the spaces around the table and illuminate it too. Drop a candle inside the small vases and watch them glow.
Layer It Up:
When it comes to Fall and Winter fashion, one look that is on repeat is a layered look. Take that fashion tip and apply it to your table top with your dinner wear. I added a pewter charger under my cream colored dinner wear. I love the slight rustic look of the dark metal paired with the clean and classic dinner and salad plates.
Think Outside the Box:
Do something totally different this year - arrange the place settings at the head of the table on trays. I wanted to add a lot of texture and layers to the table, and considering those are prominent seats at the table, it totally works.
Mix your Metals:
Since my chargers are pewter I automatically thought my silverware had to be silver tones, but when I wear my jewelry I always mix my metals. Why not do it for the table! I chose this beautiful gold flatware from West Elm that make the table shine.
Hostess with the Mostest
For the last 5 years, my husband, Mike, and I have been hosting Thanksgiving in our home. With all the dishes we have to prep and cook and keeping the house in order, all while entertaining Luke and Henry, comfort is the only word on my mind when I plan my outfit.
As much as I love a good ruffle sleeved blouse, i’ll save that for another party. The last thing I need is that getting into the mash potatoes. LOL! Think light and tailored, comfy and chic. This olive silk blouse is perfect for the occasion. It allows me full mobility in the kitchen, its airy so I don’t overheat and it is the perfect tonal neutral for November. Visit the boutique to grab this blouse for yourself (it also comes in red!)
I went simple with my jewelry. If you want to make a statement, a pair of tassel or crystal encrusted earrings should do the trick. Opt not to wear a long necklace because that may get in the gravy!
Fashion to Fork
Roasted Baby Potatoes
3 pounds assorted baby potatoes, rinsed and halved
1 medium shallot, minced
3 gloves of garlic, minced
2 medium leeks, half them length wise, rinse, discard root and green ends
6 tablespoons evoo
2 tbsp butter
4 tbsp kosher salt
1 tsp fresh ground pepper
A handful of fresh flat leaf parsley, rinsed and chopped
Preheat oven to 400 degrees. Spread halved potatoes evenly on a baking sheet with sides. Drizzle 3 tablespoons of evoo over the potatoes. Then, use your hands and mix the potatoes together making sure that both sides of the potatoes are coated in evoo. Sprinkle 2 tbsp kosher salt over potatoes and pop in the oven.
On the stove top over medium heat melt your butter in a sauce pan. Add the shallots, garlic and leeks. Add 1 tsp kosher salt, 1 tsp pepper and 2 tbsp evoo. Stir occasionally so that everything is cooked evenly. Right as you see the ingredients appear translucent, about 10/12 minutes turn off the stove. Move pan over another burner. Let sit.
Roast potatoes for about 40/45 minutes, until you see they are tender, crispy and brown. Remove from baking sheet and into a serving bowl. Add shallots, garlic and leeks. Toss together. Add your final tbsp of evoo, kosher salt and chopped parsley. Buon Appetito!
Sanem’s Syrupy Apples
8 large Gala or Honey Crisp Apples, cored, peeled and sliced length wise about 1/2 an inch wide
4 tbsp unsalted butter
5 heaping tbsp brown sugar
1.5 cup heavy cream
2 tbsp confectioners sugar
1/2 cup chopped pecans, optional
On the stove top over light-medium heat melt the butter and brown sugar. Just as the brown sugar starts to dissolve add your apple slices. Stir to blend. Sauté until tender - About 10 minutes. Move pan over another burner. Let sit.
Pour heavy cream into mixing bowl. Add the confectioners sugar. Whisk the cream on medium-high speed until it starts to form stiff peaks. Don’t over whisk it because the consistency of the whipped cream will be clumpy.
Add apples into a small bowl. Top with homemade whipped cream. Let it rain pecans, if you prefer, and enjoy.