Luxe Victoria Pumpkin Pie Martini

Our Top Five Thanksgiving Entertaining Ideas

Hosting Thanksgiving dinner doesn’t have to be stressful or complicated.  Our top five Thanksgiving entertaining ideas are easy and elegant.
Pumpkin Pie Martini
Ingredients
1 ounce Malibu rum
1 ounce Kahlua
6 ounces half and half (or milk for a lighter version)
¼ teaspoon cinnamon
1 teaspoon canned pumpkin pie filling
Method
Place all ingredients together in a blender with a few cubes of ice. Blend until smooth. Serve in a glass rimmed with very finely crushed graham cracker crumbs. Sprinkle more cinnamon on top for garnish.
Pumpkin Votive Holders

Hosting Thanksgiving dinner doesn’t have to be stressful or complicated.  Our top five Thanksgiving entertaining ideas are easy and elegant.

Pumpkin Pie Martini

Ingredients

  • 1 ounce Malibu rum
  • 1 ounce Kahlua
  • 6 ounces half and half (or milk for a lighter version)
  • ¼ teaspoon cinnamon
  • 1 teaspoon canned pumpkin pie filling

Method

Place all ingredients together in a blender with a few cubes of ice. Blend until smooth. Serve in a glass rimmed with very finely crushed graham cracker crumbs. Sprinkle more cinnamon on top for garnish.

Pumpkin Votive Holders

[[{“fid”:”212″,”view_mode”:”default”,”fields”:{“format”:”default”,”field_file_image_alt_text[und][0][value]”:””,”field_file_image_title_text[und][0][value]”:””},”type”:”media”,”attributes”:{“height”:1300,”width”:1040,”style”:”font-size: 13.008px; line-height: 1.538em;”,”class”:”media-element file-default”},”link_text”:null}]]

Materials

  • Miniature Pumpkins
  • Votive candles
  • Hand pruner
  • Hand-drill fitted with a 1 1/2-inch-wide paddle bit

Steps

  1. Using floral cutters, trim the stem from the pumpkin.
  2. Center the paddle bit over the pumpkin, and drill about 1/2 inch deep.
  3. Insert votive. The pumpkin can be stored in a cool, dry spot for up to one day.

Orange, Grand Marnier Cranberry Sauce

[[{“fid”:”213″,”view_mode”:”default”,”fields”:{“format”:”default”,”field_file_image_alt_text[und][0][value]”:””,”field_file_image_title_text[und][0][value]”:””},”type”:”media”,”attributes”:{“height”:480,”width”:480,”class”:”media-element file-default”},”link_text”:null}]]

Ingredients

  • 1 – 12 oz. bag of fresh or frozen cranberries
  • 1 cup orange juice
  • Zest from one orange
  • 1 cup granulated sugar
  • ¼ cup Grand Marnier

Method

  1. Zest the skin from one orange
  2. Place cranberries, orange zest, orange juice and sugar in a small saucepan
  3. Boil until cranberries have burst from their skin.  Stirring regularly.
  4. Set aside to cool.   Once cool stir in Grand Marnier.
  5. Place in refrigerator to chill before serving.

Brussel Sprouts with Bacon and Mustard

[[{“fid”:”214″,”view_mode”:”default”,”fields”:{“format”:”default”,”field_file_image_alt_text[und][0][value]”:””,”field_file_image_title_text[und][0][value]”:””},”type”:”media”,”attributes”:{“height”:3000,”width”:4000,”class”:”media-element file-default”},”link_text”:null}]]

Ingredients

  • 8 slices bacon, chopped
  • ¼ cup thinly sliced green onions
  • 2 Tbsp grainy mustard
  • 2 Tbsp orange juice
  • 1 Tbsp butter
  • 2 lbs Brussel Sprouts, stalk ends trimmed

Method

  1. Cook bacon in small frying pan over medium heat until crispy; drain on paper towel
  2. Reserve 2 teaspoons of bacon fat in the same frying pan; discard any remaining fat.  Add onion and cook over medium heat for approximately 3 minutes or until softened.
  3. Add mustard, orange juice and butter and stir until butter is melted
  4. Meanwhile, steam sprouts in a large saucepan over simmering water for 10 to 12 minutes or until tender, crisp and bright green; do not overcook.  Drain water.
  5. Add bacon mixture and toss to coat.
Share