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Happy Thanksgiving From Our Table To Yours.

Is your turkey defrosting? Your pie in the oven? Grocery shopping done? We know you. You’ve come to The Kitchen Table. You’ve taken our classes. And now, you’re ready for Turkey Day. We know you’re going to put your best plate forward tomorrow. We know you can do it with comfort and ease – (with maybe a glass of wine in-hand) and a whole lot of fun.

As a delicious little teaser for your Thanksgiving feast, we’re sharing our favorite Cranberry Sauce recipe with you, just in case you wanted to get a little jiggly with it… starting now.

We’re so thankful for all of our wonderful customers this year. We’ll be thinking about all of you as we enjoy our Thanksgiving dinner tomorrow. Bon appetit!

Ginger & Spice Cranberry Sauce

Makes about 2 cups

Ingredients:

4 cups (or 1, 12 oz. package) fresh cranberries

1 Tablespoon grated ginger

1 Tablespoon lime zest

1 pinch cinnamon

1 pinch nutmeg or allspice (or both)

1 cup sugar

1 cup water

Method:

1. Wash and drain cranberries.

2. Bring the water to a boil and add sugar to dissolve.

3. Add cranberries, ginger, lime zest and spices and simmer for about 10 minutes or until cranberries burst.

4. Cover, reduce heat to low and continue to cook until the sauce thickens – about 30 more minutes.

5. Remove from heat once the sauce has reached desired texture. Let cool, and refrigerate until serving.

6. Serve cold or at room temperature.

And, For Dessert:

Holiday Cookies Sunday, November 27, 11am-2pm $80

Sweet & Sticky – Candies for the Holidays Saturday, December 3, 11am-2pm $80

International Pastries – Italy’s Rich Traditions Tuesday, December 6, 11am-2pm $8

Wine Tasting – Holiday Bubbles Wednesday, December 21, 6-8pm $65

New Years Eve Celebration Dinner Saturday, December 31, 8-12pm $150

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Isn’t this everyone’s favorite part about Thanksgiving?! Well, it’s ours!

Pumpkin Rum Pie

Serves: 1 – 9 inch pie

Pie Dough:

1 C. All purpose flour
½ tsp. Salt
¼ C. Butter, cold, cubed small
2 Tbsp. Water, cold
Filling:
2 C. Pumpkin purée
3 Ea. Eggs, room temperature
1 C. Brown sugar
2 Tbsp. Butter, melted and cooled
1 ½ C. Heavy cream
1/3 C. Sour cream
1 ½ tsp. Cinnamon
1 ½ tsp. Ginger
Pinch   Clove
Pinch   Nutmeg
Pinch   Salt
2 Tbsp. Dark rum
2 tsp. Vanilla extract

Method and Technique:

For the pie dough:

  1. In a mixing bowl with the paddle attachment place the flour and salt
  2. Add the butter and cut in on low speed until mealy
  3. Add the water and mix until a coarse dough forms
  4. Turn out onto a floured work surface and roll into a 12 inch circle
  5. Transfer dough to a pie pan, press in the bottom and crimp the edges

For the filling:

  1. In a large bowl whisk together the pumpkin purée, eggs, brown sugar, melted butter, heavy cream, sour cream, cinnamon, nutmeg, ginger, clove, salt, rum and vanilla
  2. Pour into the prepared shell and bake in a 375˚ oven for 10 minutes
  3. Lower oven temperature to 300˚ and bake for 40 minutes

Cool to room temperature and refrigerate until ready to serve

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Last night, Kitchen Table’s Executive Chef & General Manager, Andy Floyd held our Thanksgiving Wine Favorites Class. This was a wine tasting focusing on specific wines that compliment your turkey day dinner best.  In case you missed out – here are Andy’s top recommendations for pairing the perfect wines with your Thanksgiving Dinner. Enjoy!

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There’s just something that makes you smile when you bite into a warm bagel with schmear. This weekend, why not try making some homemade bagels? They are well worth the effort – and will make you smile just a little bigger.

Homemade Bagels

Ingredients:

7 grams Instant Dry Yeast

10 1/2 ounces of Water at 110 deg. F.

1 Tablespoon Honey

20 grams Sugar

1 Tablespoon salt

1 pound 4 ounces of High Gluten Bread Flour

Method:

Dissolve the honey, salt and sugar in a mixing bowl, when fully dissolved add the yeast. Let the yeast sit a bit and bubble up. Add all but about a 1/4 cup of the flour and mix with the paddle.  The dough will be heavy and dense.  If the dough is not, add the rest of the flour.  Change to dough hook and knead for 5 minutes, pausing to pull the dough back into the bowl if it climbs the hook and test for smoothness/density.  Add more flour if dough is sticky at all.  You should not need bench flour to work this dough after rising.

Cover the dough with plastic wrap and let rise for 60 minutes, or until doubled in size. When doubled, place onto a board and work with fingertips and knuckles to keep a round log about 20 inches long.  Cut into 2 inch rounds.  Poke a finger though the middle of the round and form a ring with about a two inch hole in the center, keep the ring even in thickness by pushing thin areas together and stretching fat ones.  Start heating a large pot of water, seasoned with a handful or salt and sugar. Bring the water to a boil. Cover the bagels with a kitchen towel and let them rest until they have swollen just a bit.

Boil the bagels 3 at a time for 1 minute turning at 30 seconds. Pull the bagels out and let them sit on a wire rack or sheet pan until they dry just a bit.  Once you can handle the bagels apply topings if desired.  Try sesame seed, poppy seed, dried minced onion, dried minced garlic, caraway seed, charnuska or any combination thereof and kosher salt, or nothing, they’re good plain and plain good.

Bake for 7 minutes (or until deep golden brown) at 450 degrees F. Cool on wire rack. Freeze or top with cream cheese!

 

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Our baristas are so special! Where else can you find a turkey on your coffee?

Need we say more than Happy Thanksgiving?!

(Latte art courtesy of Espressole barista, Stefanie Cornish.)

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Chicken Dinner, Chicken Winner.

Turkey troubles got you down this year? Never fear, The Kitchen Table is here! We’re offering our Poultry Basics Tuesday, November 8th to teach you how to break-down and use-up a whole chicken, which easily translates to making a tasty Thanksgiving turkey.

Save money and time by learning how to turn your chicken dinner into a winner, a few meals at a time. And, learn the basics of carving your bird for Thanksgiving – by practicing on the chicken in your class. In addition, you’ll be preparing Classic Chicken Soup, Comforting Chicken Piccata, and Stuffed Chicken with Sausage and Pistachios served with Saffron Rice Pilaf.

Poultry Basics Tuesday, November 8, 6-9pm $80

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Wouldn’t it be great if all you had to do to prepare Thanksgiving dinner is put your turkey in the oven and heat up your sides? Well, now you can!

In this special class, designed for teams of two, you and a buddy will prepare every aspect of your Thanksgiving dinner to take home with you that evening.  The following  morning all you have to do is put your turkey in the oven, put the soup and gravy on the stove, reheat your sides and spend the rest of the time enjoying your family and friends. Easy as pie.

Your delicious Thanksgiving menu will consist of:

Arugula, Pear and Toasted Hazelnut Salad
Butternut Squash Soup
The traditional Turkey with Stuffing and Gravy
Roasted Parsnips and Carrots
Mashed Potatoes
Traditional Pumpkin Pie

At the end of the class we will pack up every item and send you on your way with all the instructions for your most successful Thanksgiving ever.

Please note that enrollment is $350 for two people to prepare a Thanksgiving dinner for up to eight to take home.Thanksgiving: From Our Kitchen To Your Table is Wednesday, November 23rd from 6-9pm. Register today!

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