Taste of Home Holiday & Celebrations

Not a FREE cookbook, like the neat ones at Mr. Food, but an interesting cookbook all the same for collectors of holiday recipe collections from excellent authors of food menus and their recipes, of course. (Some of us just like to write menus without any clue how it’s carried out. Well, good.)


Taste of Home Holiday & Celebrations


Best Thanksgiving Pies (Recipes for All 80 Ideas!) | Taste of Home

I have been working diligently on my blog site since October 1st. I remember paying attention to a never-ending stream of days. I’m not sure if I even missed a single day in that time and so far, if I did miss any days, I think it couldn’t have been more than one or two, if that.

So I have just finished my Big Menu (Banquet Menu) Plan and the holiday is on its way and I’m thinking that, after today, I will be taking off a week until December 1st.

Now I love my blog and working on it, so much that, I doubt I will be able to keep my promise, but I have things going on during the week besides the holidays and the days passing, so I’m thinking it’s better just to keep the blog in check until December 1st, as I’ve said. But I still don’t know if I might check in during the week for a stopover. I might. But nothing special. Unless it’s something special. But if I’m not here, you know not to expect me then. (Until December 1st.)

Caramel Nut Tart

Best Thanksgiving Pies (Recipes for All 80 Ideas!) | Taste of Home

55 Lamb Recipes, from Chops to Roasts to Kebabs | Bon Appétit

Well I knew that Boston Cream Pie would be a lucky addition. It looks like my menu research is at end. I had a last few minute things I wanted — especially plain vegetable table sides — actually I wanted them almost just exactly how you get them out of the Asian diners, but I also wanted a few extras, like baked beans and pan baked Fava beans. Then I wanted to amplify the meats with some lamb and pork chops to pull off a tray and possibly also braised chicken parts to pull from a tray and fried fish to pull of a tray. The rest of the meats (and fish) should just be pull from the tray. Everything else is there for you. I omitted flatbreads thinking there are already enough kinds of pull from the tray breads. That might have been my fatal mistake.

So my consult asked me that if I was going to put it together in the real by myself would I hire a caterer for the remainder to bring their own recipes for the remainder of the trays and vegetables or if I would continue to hire overtime conventioner chefs to put together a recipe list from websites? So actually I had to be honest. I would get together a few extra caterers to cover this last part.

So I have to be authentic and true to the original plan details, which are these. In which case, my platters are done. If we do this — we being me and a lot of people I can’t account for on this blog or anywhere — work friends and friends of friends — then, we are basically saying a set up for December 21st. And I was not going to allow anyone to bring food, but we have too many diet issues on the total menu, so yes, we are allowing people to bring food and also asking that we might clone some of their dishes at the last minute for other persons. We would put this together in restaurant at table and also a la carte buffet style, but it’s a banquet dinner so that’s about all there is.

The only other thing that I was hoping to do was get together some gaming entertainment for the day, because otherwise, it would be a weekend convention thing but there’s no point to trying that with the numbers. So I have no ideas for what to suggest is entertaining besides food in this case. I would hope that we could find someone we all like to entertain us on a widescreen video, but seriously, I don’t trust myself. And reruns are false love. So I’m stuck for good entertainment that doesn’t ruin the long day dinner.


55 Lamb Recipes, from Chops to Roasts to Kebabs | Bon Appétit

Chocolate Cream Cakes

Meanwhile, last minute notes on the last weekend development of my banquet menu for Christmas.

Everyone involved at whatever will be the Christmas buffet/breakroom convention party I guess we’re thinking. Okay. Let’s take this seriously then. Is rather disappointed that — well someone will have to take pictures for me — I am sworn to no exposure for myself anywhere; they are all disappointed in my lack of interest in chocolate. Well I’m sorry.

So I am thumbprinting some chocolate dessert. These are individual cakes. I have to give it some thought this weekend and I will.


Chocolate Cream Cakes

Pasta Puttanesca recipe | Epicurious.comPasta Carbonara recipe | Bonappetit.comPasta Bolognese recipe | Foodandwine.com

Now I’m done with adding in the necessary pasta to handle all the options to the banquet.

I need some more centerpiece meat or centerpiece meat situation (whole meat sides) to make those delicious sides seem as good as they are.

So that is the work for the weekend. That and whatever filler is left.

Pasta Puttanesca recipe | Epicurious.com


Pasta Carbonara | Bon Appetit


Pasta Bolognese | Food & Wine

(But these are also in penne pasta, so I favor that where the spaghetti is at option, it is optioned with either penne rigate or else rigatoni.)




Ligurian Pesto with Spaghetti Recipe | Bon Appetit

(Liguria is the Province of Rome of course.)

From Bon Appetit to Epicurious to Food Network, this is the definitive recipe for Pesto & Spaghetti. So it’s mine for my list.


Ligurian Pesto with Spaghetti Recipe | Bon Appetit


I’m also fond of the idea of using penne pasta for some of the pasta sides, and since this recipe is a slight, very slight variation from the standard Ligurian pesto recipe, I include it on my banquet menu list. Both are together on the list.



Classic Basil Pesto & Penne | An Italian in my Kitchen

Hand-cut pappardelle recipe | BBC Good Food

So let me get on with the pasta. This is a bit last minute. Everyone is rather surprised to learn that there won’t be any lasagna at the banquet lists. There won’t be. There’s no time. I guess I should have started months ago and kept it a secret for something like that. I really didn’t feel motivated to try this until mid-November. I’m impulsive, what can I say.

So for pasta adjuncts to the ricotta stuffed shells and manicotti which are already en-list and that I want to keep, I will be adding, a pasta bolognese, a pasta carbonara, a pasta puttanesca and a green basil pesto pasta. I haven’t decided if it’s all going to be in spaghetti or not. But also on this list is the beef pappardelle. I’m guessing that when I ask for advice, the advice will be — all in spaghetti. I am really trying to plate pasta dishes as a side to the consumption of the main meat with a the side fillers. So the pasta is almost bread and so I’m not trying to be too featuresque with it.

So far, this is the only recipe I have to dedicate to this ambition. This is just the recipe for the hand-made pappardelle. The actual beef pappardelle recipe is below this.


Hand-cut pappardelle recipe | BBC Good Food



Beef Ragu Fresh Pappardelle | Food Network

Best Ham Recipes | Food & Wine

My general home situation, tells me that if I had to get this all together and thought I might make it true, even in a wild sense, I’d have to close up my decisions pretty soon. They’re giving me through the weekend to be on time and maybe through next week, to be okay with time.

So I have to step things up. I thought I’d have until the middle week of December about. So, that’s how far off my pragmatism is. Anyway.

So I need to put ham on our poultry menu. I want the ham to figure off the centerpiece with important intentions for sustaining all the serious side dish and appetizer offerings.

Since I’m thinking big, it’s no time to stop now, with so little time to make all the rest of the decisions for the menu close. So I’m choosing 5 of all the recipes on this list — whole hams being the target.

#3 — Honey-Bourbon Glazed Ham

#4 — Smoky Glazed Ham with Red Pepper Jelly

#6 — Crispy Fresh Ham with Rum Sauce

#9 — Chile Brined Fresh Ham

#10 — Pomegranate Jalapeno Glazed Ham

I realize now I need a skosh more pasta to swallow all this savory ham. So I will add that too. But I have through the weekend.


Best Ham Recipes | Food & Wine

Here’s Every Thanksgiving Recipe You’ll Ever Need | Taste of Home

This is a list of 250 TERRIFIC Thanksgiving-Specific Recipes.

However, I am going to use them for my Christmas Banquet Menu project.

I call this my Fairy Godmother – Fairy Godfather (I think you would need both to actually complete my entire plan by now), Wish List Expansion.

I haven’t by far finished. I have been thinking of vegetables, more sides, more bread, more dessert and certainly of course, more centerpiece plate dishes — principally ham. Right now, this project is up to a large turkey and side plate smaller geese and duck.

I don’t consider it complete. It’s a fairy tale banquet surely is what I know I mean. But besides that, I gave up on trying to bring it together to realistic. So by now, I am into my expanded lists — within reason. I could see that a very large catering restaurant and banquet hall or convention site could handle my entire program quite easily.

So let’s move on.

Out of this list, I have chosen the following for my Banquet Menu.

#14 — Herbed Turkey Breast

#20 — Chunky Apple Cake

#22 — Baker’s Dozen Yeast Rolls

#30 — Glazed Sweet Potatoes

#42 — Triple Fudge Brownies

#55 — Royal Broccoli Souffle

#62 — Onion French Bread Loaves

#71 — Cheese Butter Bread

#73 — Bourbon Ham Meatballs

#82 — Bacon Collard Greens

#92 — Wild Rice Stuffing

#95 — Parmesan Risotto

#99 — Cranberry Pineapple Upside Down Cake

#100 — Thyme Roasted Carrots

#105 — Pumpkin Harvest Beef Stew

#107 — Cranberry Brie Pinwheels

#118 — Mashed Cauliflower au Gratin

#122 — Sugar Cookies

#124 — Carmel Pecan Apple Pie

#129 — Honey Pecan Pie

#134 — Bacon & Broccoli Salad

#137 — Quick Buttermilk Cornbread

#146 — Butter Pecan Fudge

#148 — Sparkling Cider Pound Cake

#167 — Barbecue Meatballs

#169 — Dill and Chive Peas

#180 — Cheddar Cream Corn

#181 — Sweet Potato and Carrot Casserole

#184 — Garlic Mashed Cauliflower

#188 — Slower Cooker Spiced Mixed Nuts

#195 — Seeded Butternut Squash Bread

#212 — Cranberry Date Bars

#213 — Pumpkin Spice Cookies

#216 — Spinach Parmesan Casserole

#220 — Spiced Pickled Beets

#226 — Cherry Brandied Baked Brie

#245 — Cinnamon Sugar Apple Pie

Now I also have a few more salads to add to the former days’ salad lists. There are a total of 20 prepped salad sides for my salad a-la carte buffet when that list is finished. And rather than make another separate post, since it continues from the salad lists of yesterday and the day before, I thought I’d put that link at the bottom of this post with the list of my choice for the Banquet Menu.

There are going to be more sides of everything and more mains though, so I declare this a science fiction menu.

Herbed Turkey Breast

Here’s Every Thanksgiving Recipe You’ll Ever Need | Taste of Home


Completion of Prepped Salads List from Food & Wine Italian Salads

Italian Salads | Food & Wine

#5 — Garlicky Caesar Salad

#6 — Fennel & Red Onion Salad with Parmesan

#12 — Eggplant Caponata

#14 – Mushroom Salad with Mint

#16 — Shaved Fennel Salad with Anchovy

#17 — Antipasto Salad

#19 — Arugula Salad with Ricotta Salata

#21 — Fennel and Aged Pecorino Salad

#23 — Spinach Salad with Bagna Cauda Dressing

#23 — Spring Peas and Greens with Cacio & Pepe Dressing

#25 — Lemony Chickpea Salad



Cherry and almond cake | National Trust

Cherry and almond are a classic combination and work really well in this version of a traditional sponge. Try it yourself at home and enjoy with friends and family.
— Read on www.nationaltrust.org.uk/sheffield-park-and-garden/recipes/cherry-and-almond-cake

This is a second cherry almond cake. But they are different enough to serve in the same place together, so I’m also presenting this to my menu list.


Flourless Chocolate-Almond Cake with Almond-Cherry-Caramel Glaze – Recipe – FineCooking

This chocolate cake concludes the Passover meal on a rich note (just as a holiday dessert should). Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. I don’t often use margarine, though it ensures that this cake keeps with kosher rules. Most large supermarkets carry matzo cake meal around the holidays.
— Read on www.finecooking.com/recipe/flourless-chocolate-almond-cake-with-almond-cherry-caramel-glaze

(Also on the big menu.)


Cranberry-Cherry Crumble Recipe | MyRecipes

This cranberry-cherry crumble dessert features both dried fruit and frozen (or fresh) fruit, plus a sweet and crunchy topping of oats and almonds.
— Read on www.myrecipes.com/recipe/cranberry-cherry-crumble

And, to prove the flavor of this awesome & delicious pie — I’m adding also a crumble version of the dessert that I found tonight. (Also for the big menu. I think that’s what I will call it now.)


15 Salads That We’d Be Happy to Eat for Dinner | Food & Wine

So I thought I would hand in the salads for the banquet menu list today.

This is a list of 17 excellent salads and since this is an immense menu with so many people in a hall, I’m going to choose to admit, my plan includes an entire buffet side of prepped salads to choose from. From this list, I chose six more intricately made salads and from a separate list, I am choosing some salads which are plainer and centered around green lettuces of different kinds; this is to make the rest of the meats and entrees more interesting on the fork delivery.

So from this list: #3 – Smoked Fish Salad with Pickled Beans and Eggs; #4 – Caesar Salad with Meatballs; #5 – Lamb Salad with Arugula and Raspberry Vinaigrette; #8 – Juicy Steak & Tomato Salad; #10 – Thai Grilled Beef Salad; #14 – Ham & Cheese on Rye Bread Salad. (This last salad sounds a little bit like a cheeseburger creation equivalent on Bob Belcher’s Specials’ Board from Bob’s Burgers — one of my favorite shows. A little humor.)


15 Salads That We’d Be Happy to Eat for Dinner | Food & Wine

Candied Pecans with Cinnamon Sugar | Boulder Locavore®

I guess people might be wondering if there are going to be desserts on my banquet menu. Yes there are. But also snacking desserts, like this.

Also on this link page are recipes for Candied Maple Pecans and Candied Spicy Pecans — so I am including all three types of candied pecans to my menu list.

(There are quite a few additions yet to be posted of all kinds of recipes.)


Candied Pecans with Cinnamon Sugar | Boulder Locavore®

Our Best Mashed Potato Recipes | MyRecipes

So for the mashed potatoes. I intend to have more mashed and baked vegetables on the buffet, but mashed potatoes should be considered an important responsibility.

As of the moment I am already in negotiation over the 25 choices on the list and my kitchen has advised me not to discuss the choices. I am letting it be known that this primary choice is definitely going on the top 5 overall whether anyone disagrees with me or not. After that, I guess everything needs to be reviewed and discussed — sure.

I know we’ve already chosen Rosemary Mashed Sweet Potatoes and Mashed Potatoes with Greens and Triple Onion Mashed Potatoes and Olive Oil Mashed Potatoes — which gives us a good five choices, except that I think the problem is there are another 2 or 3 in contention for the full list.

We’ll see.

This picture is of Creamiest Mashed Potatoes — my own first choice.

Our Best Mashed Potato Recipes | MyRecipes

How to Make Rich, Flavorful Gravy Using Bouillon Cubes | MyRecipes

I’m going to ask my kitchen to oblige me with an extra gravy which is plain, besides any other accessories to the banquet buffet in final, so I am putting this up for election to that cause.

There’s also a mashed potato recipe and more gravy recipes in links on the page that should be counted in. I am posting the mashed potatoes here today. (The extra gravy recipes you can study for yourself).


How to Make Rich, Flavorful Gravy Using Bouillon Cubes | MyRecipes

Gordon’s Christmas roast goose recipe | BBC Good Food

Beginning with Gordon Ramsay’s recipe, there are at least four goose recipes on this link page. I seem to have a preference for them all. Seriously, I would intend that having the room and the large ambition enough for this recipe, the kitchen in assignment of all the tasks would design a method of making the four recipes come together in presentation.

This is a honey-lemon, five-spice goose with sage, parsley and thyme herbs of no more than 12 pounds.

The other three on the page are, Roast Goose with Potato Stuffing and Classic Roast Goose with Cider Gravy and a Roast Goose with Rosemary and Thyme and Roast Vegetables.

Personally, I couldn’t make a decision between the three. It would need to choose itself over the course of pulling together all the menu fare or otherwise, to pull together all four recipes in presentation of the entire menu — either/or. We’re dreaming.



Gordon’s Christmas roast goose recipe | BBC Good Food

Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com

I’m seeing this is an excellent presentation for the center stage bird. He’s a turkey and also ready stuffed. I”m hoping to get him up to 24 pounds. I will leave the presenters at the banquet hall to set it up into motion for serving; I’m just the menu girl.

There are going to be more and other entree proteins. But I’m beginning with the center attraction. So now that’s also done, except for the apps that belong with the beast.


Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com

How to Cook Wild Goose | Outdoor Life

There is a recipe on this page for goose liver pate — I am going to request this for my banquet menu along with some gravy in particular made extra. That should be on today or tomorrow’s page (the gravy, besides this).

I am putting this recipe up because it is my research for a large goose. Short story I can’t really explain well. Both myself and my mother were stymied by this just recently, since we haven’t done the Christmas Goose thing in too many years and when we have a Christmas bird, it’s an excessively large — like 24 pound turkey to seem like a goose. Researching the goose recipe, because, well the story goes on too long, I have to now — I can’t find a large goose recipe — this would be the order of a 24 pound bird at least answering to the name. You need to turn your oven into giant form for it and sit with the bird all day and clear the kitchen. You bet! But this is also sort of a dream menu. So I wanted to include it. Unfortunately, we’re Italians and apparently out of touch seriously with other Christmas Goose traditions, predominantly those these days which are English or Scandinavian or Asian and the large goose centerpiece in December has apparently gone out of style everywhere else but at home in Rome. I am out of touch, but I’m glad to say, so is my mother. This makes me feel a little better. Sadly, I don’t know how to serve a 10 pound goose to the centerpiece. There’s probably some way, but it’s too much work for me to learn. So I’m passing off the goose, for goose liver pate and also for a later kitchen question, how goose might become a greasy-spoon appetizer on the menu later. So: open to the goose issue; which I will say certainly amplifies to duck as well; so that, the centerpiece turkey will have it’s day with geese and duck specialities.

I’m not going to be more specific because I don’t see there’s really a point. The general direction of the suggestions can put anyone on their way to completion, but before the entire “banquet menu” story is over, I will surely put up a goose and duck recipe, each; out of which, I suppose these appetizers will be drawn.


How to Cook Wild Goose | Outdoor Life

Must-Have Thanksgiving Stuffing Recipes – MyRecipes

Well. Although these are Thanksgiving Stuffing Recipes, I will use them for my Christmas Banquet Menu, because I am going to find a recipe for a Goose, for the center-table. I intend to anyway. And if I can’t, I am going to have a large bird center table. That’s to come.

I will be using more than one of these recipes for the buffet. There are 30 in total and I like them all, but I can’t choose just one for this large banquet hall menu. So I’m using the following and then I can say I have my stuffing buffet done! Happy for that!

#1 – Classic Herb Stuffing; #4 – Smokey Chorizo Stuffing; #12 – Tri-Pepper Chorizo Stuffing; #14 – Stuffing Stuffed Onions; #22 – Slow Cooker Wild Rice and Mushroom Stuffing; #23 – Linguica Sausage Stuffing with Mushrooms; #24 – Herbed Apricot and Pecan Stuffing; #27 – Sausage and Bread Stuffing; #29 – Apple, Cranberry and Pecan Stuffing



Must-Have Thanksgiving Stuffing Recipes – MyRecipes

Buttermilk Biscuits with Butter and Honey Recipe | Bobby Flay | Food Network

Banquet menu ideas for Christmas/December, recapping, were small breads (including this), squash and potato mash (I will probably get more mashed veggies together for the buffet on that), and of course the stuffed pasta. That is all so far. This is my first day on the project. I don’t know if I will work on it every day consecutively, so I will always say “for my menu,” or, “for the banquet menu,” to reference what will be finally recapped, sometime probably before December 10th.


Buttermilk Biscuits with Butter and Honey Recipe | Bobby Flay | Food Network