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Saturday, October 20, 2012

How to Plan Thanksgiving Dinner

FOUR WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Make your guest list.
¥    Make your menu.
¥    Order your turkey--especially if you want a fresh one. (Plan on 1 1/4 pounds per person.)
¥    Measure your oven to make sure your turkey will fit.
¥    Invite your guests. (Before you get on the phone, have a list of guests and a list of dishes. Then, if someone offers to bring a dish, accept the offer. And if they don't offer, ask them.)


THREE WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Check your equipment:
- Table (one large enough for all your guests)
- Chairs for all of your guests
¥    Dishware:
- Dinner plates
- Dessert plates
- Coffee cups and saucers
¥    Silverware:
- Polished forks, knives and spoons
¥    Glassware:
- Water glasses
- Clean wine glasses
¥    Linens:
- Clean napkins
- Tablecloth (large enough to fit your table)
¥    Cooking and serving items:
- Roasting pan: Is it the right size for your turkey? Will it fit into your oven? (Don't laugh: It's easier to buy the right pan today than it will be on Thanksgiving morning.)
- Big-enough bowls, pots and serving platters
- Trivets
- Bread basket
- Sauceboat
- Gravy pitcher
- Well-sharpened knives
- Coffeepot--Can yours make both regular and decaf for a crowd? Maybe you should get a thermos.
- Sugar bowl
- Cream pitcher
SUGGESTION: If you can afford it, having someone to do the dishes will make an immense difference in your enjoyment of the meal.

TWO WEEKS OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Make a seating chart.
¥    Work on your shopping lists--don't forget tonic, seltzer and apple cider for the kids.
¥    Begin cooking--relish will keep in the fridge for a week; gravy freezes well.)
¥    Select a wine--Caterers recommend providing a half bottle for each guest--not counting children, of course.


ONE WEEK OUT:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Tidy up the house.
¥    Put clean towels in the bathroom.
¥    Make a final shopping list--Remember ice, cream for the coffee and nuts for nibbling in the living room.

THANKSGIVING WEEK - MONDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Defrost your turkey (if it's frozen).
¥    Remember that you have to allow 24 hours for every 5 pounds if you're going to defrost a turkey in the refrigerator. That means a 15-pound turkey will take three full days, so get started on Monday.
SUGGESTION: If you miss that deadline, you can defrost the bird faster in a sinkful of cold water, allowing about half an hour for each pound of turkey and changing the water occasionally. (It will still take 7 1/2 hours for that 15-pounder, so do it after work on Wednesday, then refrigerate it.)

THANKSGIVING WEEK - TUESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Do your final food shopping.
¥    Make a cooking schedule for Thanksgiving Day.
¥    If guests are invited for 5 P.M., count backward from a 6 P.M. dinner, writing down the time everything goes into the oven or the microwave. Don't forget the dishes that will have to be reheated.

THANKSGIVING WEEK - WEDNESDAY:
Call Aroma Thyme for reservations for dine in or choose from our take out menu! (845) 647-3000
or
¥    Set the table.
¥    Clear out the coat closet for guest coats.
¥    Clean the guest bathroom. If possible, make it off-limits to the family.
¥    Take the gravy out of the freezer and put it in the refrigerator so it can defrost.

THANKSGIVING DAY:
Have a great Thanksgiving!



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We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender

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