The beautiful ezine Belle Inspiration's Holiday 2010 Issue will be out November 15th! I thought you might like a little preview of two of the articles I contributed to the Holiday issue.
One article centers around a traditional Thanksgiving table with a history of how Thanksgiving came to be in the United States.
I tucked creative tips here and there in hope of inspiring you!
The second article is a recipe and how-to for the scandalously delicious and angelically beautiful Croquembouche! A very impressive dessert!
Instead of a tall tower Croquembouch I made them individual sized! There is something almost magical about getting your very own Croquembouche! Don't let their golden halo of sugar fool you, these are easy to make.
Perfect for a holiday dessert, Croquembouche is a sweet french treat that will be remembered long after the holiday season has passed!
Preview more of this beautiful Holiday Issue by clicking HERE. Belle Inspiration, celebrating joie de vivre, is your destination to imagination!
Subscribe now!
Thanksgiving Countdown
Get napkins out and iron them. If you are like me, I don't iron them until I need them.
Polish silver and when COMPLETELY dry, put in zip lock bags to prevent tarnishing.
If you are using paper products buy them now while the selection is still good.
I use this technique every time I set a table. Makes my life soooooo much easier!
Look for more dish pan uses!
What are some of your great tips and tidbits for Thanksgiving? We can't wait to hear!!!!
Yvonne, I can't wait to see that issue! What a teaser...eye candy for sure. As for tips-I always set my serving dishes out ahead of time with a little note inside each one as to what goes in it. That way there is no panic at the last moment as to what goes where. I have done this for years and my girls always made fun of me. Guess what? Last Christmas at my daughter's house..she had the tags in each dish. I love it! Hugs-Diana
ReplyDeleteThat ezine looks great with your added table setting and that dessert. You are so organized. I don't have Thanksgiving at my house this year, but I do next year. These are great tips.
ReplyDeleteOooh, how fun! can't wait to see that recipe! those look SOO fun & fancy!
ReplyDeleteI can't wait to see the new issue! What a gorgeous dessert, Yvonne. Leave it to you to create something spectacular.
ReplyDeleteYesterday I made my turkey stock for gravy. I bought turkey wings and combined them with onions, celery and carrots, plus herbs and spices in my slow cooker and let it simmer overnight. I strained my stock and tucked it into the freezer for turkey day. It's so much easier to make it ahead.
Yvonne...you know I am such a sucker for the individual serving and your dessert is TOTALLY over-the-top! I am loving your tips. I am not organizing a big dinner this year but am still finding them very helpful...I love your attention to detail :)
ReplyDeleteBlessings!
Gail
you are brilliant making them small, love love love your idea! i have made towers and they are a mess, more fun to have them per person~
ReplyDeletecongrats on your articles, you are 100% pure talent, thank heavens you share :)
I agree with Gail -- the spun sugar dessert is OVER THE TOP -- who wouldn't like to eat that? I have worked a bit with it over a cheesecake and it was easy. I just love the turkey plates and everything else! Joni
ReplyDeleteHi Yvonne! Crochembouche has been on my to do list for years. Love your new header and button. They are now, aren't they? I'd hate for you to tell me you changed them 2 months ago.
ReplyDelete:)
ButterYum
They look wonderful, Yvonne!
ReplyDeleteI do the same as you with the notes on the serving pieces. I draw out what goes where on the buffet table, so if someone is helping they know where to put things.
I bake my stuffing in a pretty mold. Makes a nicer presentation then plopped in a bowl! :)
I think, like you said, getting as much done ahead of time is the key.
I don't use paper, so I have all the plates for the appy's set out etc.
Off to take a peek at the magazine.
That is a spectacular dessert! What fun that would be to make. Everything looks so pretty on this table..thanks for sharing it all :D
ReplyDeleteThanks for the peek of Belle Inspiration Yvonne. That croquembouche looks amazing.
ReplyDeleteHi Yvonne,
ReplyDeletethe Croquembouche look fabulous and they are definately immpressive. Do you have a recipe (did I miss it)? The table looks phantastic.
Greetings, Johanna
The table is beautiful Yvonne and the dessert has a major "wow" factor:@)
ReplyDeleteGorgeous all the way around Yvonne.
ReplyDeleteI've never seen Belle. Will make a note to check out the Holiday issue.
Yvonne, love your gorgeous fall setting! Thanks so much for the tips!
ReplyDeleteBeautiful, so beautiful! I also like the tips...I need organization tips right now as I continue to "nest" and settle in. You are a terrific inspiration in many ways! Thank you. Love ya, Linda
ReplyDeleteWhat a festive setting ~ love the fall season. I need to get busy! :)
ReplyDeleteJo
Hi Yvonne,
ReplyDeleteI am looking forward to the new issue coming out.
Your contribution is amazing- I love those single servings.
Beautiful presentation as always!
Take care,
Carolyn
I picked up my paper plates & napkins yesterday. I use them all weekend long for all the wonderful leftovers. I absolutely love the weekend after Thanksgiving! It's such a fun time with family and all the festivities that kick off the official Christmas season. I make way more than we can possibly eat for Thanksgiving dinner (served on beautiful china, of course!)- planning for lots of leftovers. Using paper plates makes the cleanup effortless after a day full of shopping and decorating. Target had the cutest square plates with turkeys and matching napkins which state, "I'm stuffed!" Sums it up perfectly, don't you think?!
ReplyDeleteThank you for following my new blog Yvonne. I know this is a busy week for you and I appreciate you taking the time. I'm honored.
ReplyDeleteThe Croquembouche is an artful creation. Can't wait to read the recipe.
Oh, Yvonne, I always visit you when I know I have time to scroll up and down many times and take in all of the numerous detail in your pictures and ideas. I would love to see Belle Inspirations! I've seen Martha make a large croquembouche and it looks so difficult. I'm looking forward to your instructions. And I'm a very big list person--nothing happens here without one and I enjoy seeing ideas from others. Your dishpan idea is great. I often use small square laundry baskets for gathering items for an event, but dishpans would be lighter for some things! Oh, I love the contrast of the dried hydrangea and the shiny acorns in the centerpiece. I can't wait to see more. Linda
ReplyDeleteThanks for all of the beautiful pictures and ideas and the great Thanksgiving tips! Carla
ReplyDeleteYvonne, your mini croquembouche are perfect. I love that you made individual ones rather than a giant one for the center of the table that everyone would have to look around. Perfection!
ReplyDeleteMore great tips, Yvonne! I love the two articles you contributed - especially the Croquembouche! The caramelized sugar shape looks like an angel on top - just beautiful!
ReplyDeleteOh Yvonne, it all looks heavenly holiday and I love your fabulous tip. Thanks for all you do to share!
ReplyDeleteYvonne~ Can't wait to see your tablescapes and articles! I am trying to get through Rose Bowl next weekend, then will worry about Thanksgiving I guess. I did a dry-run on the table last weeekend, pics posted today. You remind me what I still need to do, so I'd better get a list going. I have always wanted to do croquembouche, maybe now I will try? My local French baker will only make it for a wedding. Thank you for the inspiration!!
ReplyDeleteStunning photos!! I always look forward to your posts because you inspire me. Great tip about the dishpans.
ReplyDeleteI can't wait to see this! Now, just TODAY I took back those exact same Turkey dishes to TJMaxx because I could only find 4 after going to 3 stores.....I am SOOOO disappointed that I couldn't find 8 at least! Your table looks gorgeous! XO, Pinky Off to check out the emag!
ReplyDeleteWell, yes we would like a preview!! Thanks so much!!
ReplyDeleteMy great tip for this year's Thanksgiving? Say yes to the friend that is generously offering the holiday at their house!!!!!!!!!
xo
lynn
I took your advice and organized a notebook in much the same fashion as you suggested. I even put additional tabs for purchases I started for Christmas.I plan on modifying my binder for the holidays also. Thank you. Emelia
ReplyDeleteI came back to read again and realized I forgot to mention that I LOVE the dishpan idea!!!! That is a GREAT tip! I am making my lists and checking them twice:):) Can't wait ti learn about the fab. dessert!!!!!!!!!! THAT will make quite the impression!!!!!!!!! Thanks again! XO, Pinky
ReplyDeleteLove the use of the dishpan. I use one for putting out ice when we have a huge group over. So handy to just sit in the sink, full of ice, right beside the tea dispenser. Our group is very informal and they don't mind a dishpan full of ice at all. :)
ReplyDeleteCould you tell me where I will find your BEER BREAD recipe? I made it but wanted to link it all back to you. :))
xo bj
Question, please, Yvonne. Your twisted barley pedestal ~ did you get that from Willow House? I thought I had seen it in one of their online catalogs, but now I'm wondering if I just confused that with seeing it on your blog. {although, I thought I had read one of your previous posts that mentioned where you got it, which I can't find now}. I appreciate your help with that! : )
ReplyDeleteBeautiful table setting and excellent organizing idea!
ReplyDeleteWhat a great idea about the dishpans! That would make it so much easier to contain them and have it all ready at a glance!
ReplyDeleteBrilliant ideas and beautiful images, Yvonne! I'm always amazed by your talent, kindness, and generosity of spirit. Plus, your comments are some of the best anyone could ever possibly receive. The one you left for me yesterday was so sweet ... had to wipe a li'l tear after I read it. Thank you!
ReplyDeleteAbsolutely gorgeous! I love the dessert. Joni and I got together and made the spun sugar one time to top a dessert. Wouldn't my guests feel ultra special to be served that.
ReplyDeleteI made the crochembouche for a party once in a huge tree shape. We had filled them with ice cream. When it came time to serve it, we couldn't get them unstuck! It was hysterical.