Blogs

There's nothing I love more than grocery shopping for my Thanksgiving dinner! I was in the store today and harvest foods were abundant and so inviting! Customers were filling their carts with fresh cranberries, pumpkin pie filling, vegetables, and of course, the beautiful turkeys! There's a joy and anticipation in the air as we foodies prepare for our most important meal of the year. Thus, this week’s In The Kitchen with David is a three-hour show dedicated to last-minute Thanksgiving meal preparation.

 

“Cookbook Corner” this Sunday welcomes two fun and talented home cooks…the Casserole Queens! Just in time for the holidays, Crystal Cook and Sandy Pollack will be joining us with The Casserole Queens Cookbook (F09515). Inside, you’ll find over 100 delicious one-dish recipes. Keep an eye out for Frenchy Toast Casserole, Gooey Apple Butter Cake, and Baked Four-Cheese Pasta! This book is adorable and the casseroles look delicious! Get your 13-inch x 9-inch baker ready and join us!

 

“David’s Recipe” follows our theme of last-minute Thanksgiving holiday preparation. We’re all focused on the big meal, but have you thought about what you’ll serve on Thanksgiving morning for breakfast or brunch? Let me suggest my Ham & Cream Cheese Stuffed Raisin Bread French Toast with Pineapple Sauce! This is the perfect combination of sweet and savory and even includes a yummy, crunchy texture on the outside! We’ll prepare it in the 2.5-qt. baker from Temp-tations® Old World 16-piece Oven-to-Table Set (K27938). The second your family smells this incredible dish baking in the oven, they'll make their way to the table in a hurry! Look for the recipe on QVC.com!

 

"Food for Thought" speaks to tackling that to-do list. Instead of throwing everything together on Thanksgiving Eve, why not get started this weekend. First, do a thorough house cleaning, so a quick wipe-down later in the week is all that's necessary. If you need extra tables and chairs, borrow or rent some. While you're out, stop at the liquor store if you're serving beer or wine. Then, stop at the grocery store for non-perishables and ingredients for pies and sides you can make now and freeze until Thanksgiving. Speaking of cooking-ahead, you can also make many of your casseroles on Wednesday for Thursday's dinner. Just prepare the recipe, as directed, right up to the point of baking. Then, pop your dish in the fridge. Allowing foods to sit overnight gives the flavors time to marry, so your favorites taste even better!

 

Dust off your china and serving dishes on Monday or Tuesday and set the table as soon as you can. To help you with the seating, here are some colorful napkin ring placeholders you can use at your table. Just type the names of your guests in the space provided then print the page on cardstock or regular 8-1/2-inch x 11-inch paper. After you cut out each tag, string a ribbon through the corner then tie up your napkins. How adorable is that!

 

Keeping with the Thanksgiving theme, your blog question for this week is: If you could invite anyone to your Thanksgiving table, who would it be and why? Someone famous? A loved one who has passed on? Share your responses here. I'll see you on Sunday at Noon ET!

 

Keep it flavorful and thankful!

—David

 

P.S. There's a lot happening on my Facebook page! First, there's a new sweepstakes where you can enter to win a culinary trip for two to Italy, courtesy of Vayama! (You can also sign up to win by submitting a story on the QVC Community page.) Then, be sure to take the Foodie Quiz to find out what kind of foodie you are. You can even take it for a foodie-friend and get great gift ideas for the holidays. Have fun!