Jean M Blog

Thanksgiving is just two weeks away and now is the time to start thinking about the creative accents you’ll add to make your table and place settings warm and welcoming. Here are some of my best ideas — read on and be inspired!

Bring in a natural element to your table and an unexpected foil for your china by placing your plates on wooden charger plates. They’re a beautiful, rustic platform for the rest of the tableware. And don’t be afraid to mix and match china patterns and colors when setting the table. We layered cocoa-colored dinner plates and square, celery-colored first course plates.

Glassware invites oohs and ahs when it sparkles with novelty. Use different shapes, colors and sizes to give each place setting a custom appeal. Guests’ eyes can take the scenic tour from a chunkier amber-tinted goblet to a graceful, square flute to a round stemless wine glass.

Napkins are draped vertically under the first course plate for additional interest. The spunky floral print of coffee, cranberry and olive colors is a fun, but unlikely, complement to the Granny Smith green, eggplant and orange plaid table cloth. Experiment with color and be bold! And for dessert, be sure to order personalized napkins in fall colors for a surprise personal touch.

Then think of fun ways to serve traditional items. Fill little fluted favor cups with individual servings of cranberry relish. Perch it on its own plate atop a slice of orange for color.

And go all out by serving up a delicious pumpkin soup in a pumpkin itself! Here’s how to do it (and we give you the pumpkin soup recipe, too)!

To make a Pumpkin Bowl

Lightly gild a small pie pumpkin with antique gold metallic spray paint in a well-ventilated area. Let dry. Then slice the top off about a third of the way down. (Don’t discard.) After cleaning out the pumpkin, sterilize the inside with boiling water before serving food in it.

Recipe for “Flip Your Lid Pumpkin Soup”

Ingredients:

1 large onion, diced

1/4 cup green onions, sliced

1/3 cup butter

One 16-ounce can of pumpkin

4 cups chicken broth

1 bay leaf

1/2 teaspoon sugar

1 teaspoon curry powder

Pinch of nutmeg

1 ½ to 2 cups half and half

Salt and pepper to taste

Instructions : Saute onions in butter until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder and nutmeg. Bring to a simmer and simmer uncovered for 15 minutes, stirring occasionally. Transfer soup to blender and puree in small batches. Be careful when pureeing hot food; it can explode and force the cover off. Be sure to start slowly with small amounts and firmly hold the lid on with a dishtowel to prevent problems. Return to pan and add half and half starting with 1 1½ cups and adding more if desired. Season with salt and pepper and add more curry powder for flavor if desired. Simmer for 5 to 10 minutes (do not boil). Makes 6 servings. Note: If you choose, swirl sour cream on surface for a garnish. Top with a sprinkling of toasted pumpkin seeds.

Enjoy the Thanksgiving preparation!

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