November is a time of abundance and appreciation; it is the time we celebrate Thanksgiving! November is sandwiched between autumn and winter. It is attuned to the metal element and is associated with the longs. In North America, we celebrate the final harvest the fourth Thursday in the month. November is a good time for discemment, pulling inward, gathering together, studying and planning for winter. November is also a time to focus on health, and it is an opportune time to eat more astringent foods, as well as heartier flavor foods. In fact, small amounts of sour foods such as sauerkraut, olives, vinegar, and lemons stimulate the body to concentrate and begin contracting inward. November is both an excellent time to begin preparing for winter and to reflect on the bounty of the previous year.
Perhaps you are hosting Thanksgiving dinner for the first time this year and are a little frazzled about the best way to serve the meal. Depending on how many guests are going to show up and how elaborate you want to be, you may want to consider having a buffet. If you are expecting more than 12 guests, then having a buffet may be your best option. Buffets are more casual and allow for larger pot luck feasts. And, since you dining table isn't packed with dishes, there is room on it for creative holiday decor. If you do decide to have a Thanksgiving buffet this year, these suggestions will help you keep your feast organized and flowing.
Clockwise - If your Thanksgiving table is round, mirror the feast on each half of the table. When you place the dishes exactly in the same order on both sides of your table, your guests can comfortably move clockwise to the left.
Three-Sided Buffet - This style of buffet uses a rectangle table against a wall. Your guests should flow in one direction through the buffet. The benefit of the three-sided buffet is that you use only one dish for each course.
Whether you use the clockwise buffet or the three-sided buffet, arrange the Thanksgiving feast in the following order:
1. Stack your dinner plates so that they do not topple over. Place them at the beginning of the buffet. A good rule of thumb is 12 plates per stack. However, depending on the plates, this rule varies. Napkins can also be stacked between the plates or wrapped around the flatware, which should be placed at the end of the buffet.
2. The hot main courses should be offered first. For your hot main courses, use chafing dishes, if you have them. To show off your prized turkey, consider using a ceramic turkey platter. Clean and simple, this harvest platter will yield appreciation in your home for the fruits of the harvest.
3. Casseroles should follow the hot, main courses. If you enjoy using practical Pyrex dishes but also want a dramatic presentation, there are 2-quart Pyrex dishes available with a cast aluminum shell embellished with grape bundles and leaves, while the vine design is crosshatched at the bottom, holding the Pyrex dish in place. The Pyrex dish removes for easy baking and cleaning.
4. Next, place the vegetables after the casseroles. A great choice for a vegetable dish is a clean pattern with a royal blue banding accentuated with gold - nice! Not only is it's appearance versatile enough to look great at a pot luck feast, but also it adds a touch of elegance to your buffet.
5. Salad, relish trays, olives and nuts should be offered towards the end of the buffet, along with the breads. Choose sleek pieces that would add elegance to your buffet table while serving the last dishes.
6. Flatware should be offered last, so folks aren't burdened with it while they are making their plates. It is a good idea to wrap your flatware in folded dinner-size napkins, complete with a napkin ring. It also sets the tone for a harvest celebration. Use glowing oranges and reds to reflect the season.
7. Glassware and beverages should be placed along with coffee on a separate table so your guests may easily serve themselves. Having a coffee urn at your beverage table enriches your gathering by making coffee easily accessible.
8. If you have several desserts that you are offering this Thanksgiving, another table should be used. If there are only a few desserts, then placing them on the same table as the beverages is perfectly fine. A dramatic three-tier plate caddy provides you with a distinguished way to showcase your homemade pies and cookies on the dessert table.
At some point in the evening, make a point to raise your glass and share a few special words with your guests. You don't have to make a speech or stand up from your chair, though you may want to go the extra mile. Most important, you should let your friends know how much you appreciate their having shared the evening with you.
As a rule of thumb, DO AS MUCH BEFORE THANKSGIVING DAY as you possibly can. This will save you needed time and anxiety on the big day. For example, set up your table as much as you can on Thanksgiving Eve. Also, make your cranberry sauces and the pies the day before your big feast.