HI GANG RETURNS!
Gang!! How are you? Thrilled to be back on the substack after a long, unintentional hiatus. Let's party together into the holidays....
Why a Gift Guide? Because I’ve always had a little fantasy of working at a magazine. I’m of the generation that was defined by periodicals - Vogue, House & Garden, TAXI (that’s a niche mid-80’s reference, Gang). In any case, at a certain point a person needs to realize that fulfilling these fantasies perhaps requires an alternate forum…like here on Hi Gang. A huge motivation for launching my newsletter was to share ideas, recipes, TIL (things I love) that have nothing to do with my company, Valerie Confections. So this year I took on the indulgent activity of curating and styling a Gift Guide. AND LOVED IT! Because I’m a full over-achieving freak, you have not one, but three Gift Guides rolling out over the next month.
First up? A tableau of slightly incongruous items that are Black and Gold, and look really good together.
Holidays are the GILDED SEASON in my book. It’s the time for sparkle and a level of flash that feel festive and fancy. Black and Gold is a combination I adore year-round but really push to the forefront in November and December. When I open a tube of Relevant Concealer it evokes a sensation of celebration, as does May Lindstrom’s golden wand. And we all need that extra-special vibe right now.
Also, she’s free. At some point earlier this year I installed a paywall on Hi Gang!, moving most of the recipes behind the wall and I’m of two minds about this activation. So, out of allegiance to the Gang, there is no paywall through the end of the year. All lists, recipes et al., are just here for you to enjoy. However (!) I’ll take no offense if you chose to initiate a paid subscription.
Appreciate you, Gang!
XO,
Valerie
Natalie Martin - Dress Food52 - Measuring cups Commune - Key STAUB
May Lindstrom - Skincare Year & Day - Gold Server Aura California - Knife
STAUB Sarah Hendler - Jewelry Relevant Skin
Year & Day - Servers Year & Day - Flatware Roe - Sturgeon Caviar
Thanksgiving! The clock is ticking on my favorite holiday and it is GO time.
Is your Menu Locked In?
Here’s What I’m serving:
BITES
Nuts & Olives
Roasted Dates with Mascarpone and Honey
MAIN EVENT
Simple Roast Turkey
Savory Mushroom Bread Pudding
Roasted Japanese Sweet Potatoes
Fall Salad
Roasted Brussels with pickled Fresno chiles
Aligot
DESSERT
Pumpkin Pie
Salted Maple Chess Pie
Apple and Salted Caramel Pie
At this point you may want to double check your vessels, have everything you need? I went for a full Year & Day table this year. Shop my tablescape!
Double check your Guest list, everyone confirmed?
Have you ordered your turkey? Stores run out, or maybe the size you want won’t be available. Don’t risk it!
Order Wines and pick them up! Here’s what I’m serving this year
Keep Reading for Decor and MORE RECIPES!
The waste during the holiday season always freaks me out. I look at the mountain of refuse after each celebration and feel terrible that these joyous occasions create negative effects on our world. This year I think I finally cracked the code on sustainable(ish) table decor. I took a stroll around the farmer’s market and strategically chose “ingredients” with staying power - not a single-use item in the bunch! Stay away from cut flowers and look to sturdy vegetables or underripe fruits that can start their journey as decor and finish on the table as a cooked dish a couple weeks later. The only “florals” were hearty eucalyptus branches, which I’ve discovered hold for a good three weeks in water, and are also LOVELY in the shower or bath as a calming and clarifying aroma in their final service.
A list of elements:
UNDERRIPE FRUITS
Persimmons, Pears, Quince, Apples, and anything with a leaf or branch are all fantastic on a table
SQUASH (also a fruit!)
Try for a variety of gourds in different colors and sizes, which you can roast for purees and salads in the coming weeks. And pies, obvi.
EUCALYPTUS
A combination of Silver Dollar, Baby Blue, and Seeded varieties are beauties in a tablescape and easy to reuse in small bud vases or arrangements for weeks.
Now is the best time for Thanksgiving Prep, a category unto itself. The key to sanity on this food fest is stocking choice items in advance of the holiday. Below you’ll find a list of recipes or tasks I complete more than a week before the event.
PIE DOUGH
Not ordering a pie from Valerie Confections? Weird. Okay…then…make the pie crust now, and roll it out. Store full rounds flat on a sheet pan in the freezer or pre-crimp your shells and freeze, for blind baking in a couple weeks.
CRANBERRY SAUCE
This is essentially a bright jam, making this a week or two in advance allows you to cross one more thing off the list!
I updated my recipe this year, including vanilla paste…really loving the rich underbelly of confectionery flavor it brings. This is a big batch intended for a group, you can multiply or divide the recipe according to your needs.
Cranberry Sauce
INGREDIENTS:
2 pounds organic cranberries
2 cups orange juice
1 cup sugar
1 Tablespoon vanilla paste
Stir together and cook in a saucepan over medium heat. When most of the cranberries have popped open, remove from heat. Allow to cool to room temperature, then refrigerate until ready to serve.
SAVORY BREAD PUDDING
Every year I make this dish, and included the recipe in last year’s Thanksgiving edition. BUT, if you want to get ahead, take the recipe to the step where you get all the prepped ingredients into the large, buttered casserole dish, stop there! Wrap it and freeze. You’ll pull it out of the freezer the day before Thanksgiving.
The next issue is Part 2 of my Gift Guide, more recipes, and loads of entertaining tips. Great to be back, Gang! See you soon ❤️