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THE FêTE EDIT - HOSTESS WITH THE MOSTEST



Photos by Elizabeth Rey


Here at the House of Margot Blair, we are excited to be getting together with loved ones for the holiday season. Between the joys of hosting for loved ones, it can feel a little overwhelming entertaining large parties. Our team has put together a few pointers to help relieve you of your Holiday hosting stresses so that you too can enjoy yourself. From simple yet tasty recipes, to tips on how to add to a beautiful tablescape, we have you covered!



HOST TIPS & RECIPES:



Welcoming Guests - AUTUMN CHARCUTERIE BOARD BY ARI LAING


If you've joined us for any of our workshops, you'll notice that we love a charcuterie board, so we had to include a festive charcuterie board on our list. This board from Ari Laing, is a sure way to impress your guests the moment they step into your home. A charcuterie board is a quick and simple option to keep your guests at bay while you make the final preparations on the main course and side dishes. You can be as creative as you want and can't go wrong with adding your favorite fruits, meats and nuts to your board. Remember to add florals to decorate!


INGREDIENTS - 6-8 SERVINGS

To assemble charcuterie board: Arrange cheese on a large wooden cheese board or serving platter. Surround cheese with halved pomegranates, crackers, breadsticks, and sweet soppresata. Add sliced apples and figs trying to spread out ingredients evenly. Place roasted chickpeas, pomegranate seeds, almonds, dates, pumpkin seeds, and honeycomb in small bowls or scatter around the board. Serve with red wine.




For the recipe list, please click on the link below:






To Start - BUTTERNUT SQUASH AND APPLE SOUP WITH CROUTONS BY TESTED


Soup is a simple yet delicious option for start. As long as you have an immersion blender, food processor or regular blender, then you'll be ready to go! Butternut squash is the perfect fall vegetable and is a good starter to warm up your guests for the main course.



INGREDIENTS - 6 SERVINGS

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 large butternut squash, peeled, seeded and roughly chopped

  • 4 small red apples, peeled, cored and chopped

  • ¼ teaspoon cayenne pepper

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • 4 cups vegetable or chicken stock, low-sodium

  • 1 cup heavy whipping cream or whole milk

  • Kosher salt and freshly ground pepper

  • 1 tablespoon lemon juice




TABLESCAPE:


Candle Holders - BLACK MID CENTURY MODERN TAPER HOLDER & THE CALLE VASE


Interesting looking decor items such as candle holders are a great way to liven up your tablescape. Below we have two of our favorites that are still in stock on our website. You can find both under the decor section or click the links below. The Black Mid Century Modern Taper holders do come in three different sizes. By choosing holders with different heights and widths, you're able to give your dining table some dimension which will ultimately lead to an eye catching result.







For Mains - ONE POT CHICKEN AND ORZO

We've opted for Chicken as our main course this year. Below are two options for you to choose from, both full of flavor and one pot dishes that will allow you to spend less time cooking and cleaning, and more time enjoying yourself while entertaining your guests.

INGREDIENTS - 4-6 SERVINGS

  • 2½ to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat

  • 2 teaspoons olive oil

  • 1 teaspoon butter

  • 12 ounces (2 cups) orzo pasta

  • 1½ cups chopped onion (about 1 medium onion)

  • 2 cloves garlic, minced

  • 2¼ ;cups chicken stock

  • ¾-cup canned crushed tomatoes (including juices)

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  • 2 tbsp chopped fresh parsley





For Mains - ONE POT CHICKEN WITH CRANBERRIES BY THE MODERN PROPER


INGREDIENTS - 4-6 SERVINGS


  • 3 tablespoons olive oil

  • ½ cup balsamic vinegar

  • 1 small onion, thinly sliced

  • 8 dried dates, pitted and chopped

  • 10 to 12 Kalamata olives, halved

  • 3 tablespoons garlic, minced

  • 1 teaspoons fresh rosemary, chopped

  • 1 teaspoons fresh thyme, chopped

  • Freshly ground black pepper

  • 1 teaspoon Kosher salt

  • 3 pounds bone-in, skin-on chicken thighs

  • 6 ounces fresh cranberries

  • 1 lemon, sliced in half, horizontally

  • 1 cup chicken stock



FALL COLOR PALETTE:


Try not to be timid when it comes to switching up your color palette. Dark tones such as pinks, reds, greens and blues are in this season, so whether it be from your choice of table cloth, napkins or even glassware, enjoy venturing out of your typical palette to create a memorable tablescape for your guests.












For Sides: - ROASTED CARROTS WITH PRESERVED LEMONS AND FETA BY TESTED


INGREDIENTS - 4-6 SERVINGS

  • 1 tablespoon harissa paste

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt, plus more as needed

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons preserved lemon, finely chopped

  • 1 1/2 pounds fresh carrots, peeled, stemmed, cut lengthwise into 4-inch long pieces

  • 1/2 cup feta cheese, crumbled

  • 1/4 cup fresh mint leaves, roughly chopped









For Sides - POTATO AND CELERY ROOT GRATIN BY SUR LA TABLE


INGREDIENTS - 4 SERVINGS


  • ¾ cup heavy whipping cream

  • ¾ cup whole milk

  • 2 teaspoons minced thyme

  • ¼ teaspoon ground nutmeg

  • 1 clove garlic, peeled and minced

  • 1 tablespoon unsalted butter

  • Kosher salt and freshly ground black pepper

  • 1 pound Yukon gold potatoes, peeled and thinly sliced crosswise

  • ½ pound celery root, peeled and thinly sliced

  • ½ cup grated Gruyère cheese





SCENT:


Scent plays an important role in creating a festive ambience. Aside from the beautiful food you'll be prepping, we suggest scented candles to place around your home. They'll bring an intimate feel to your space, allowing your guests to feel relaxed and welcome.







For Sides: - BRUSSELS SPROUT LEAVES WITH CHORIZO AND TOASTED ALMONDS FROM BON APPÉTIT

INGREDIENTS - 8 SERVINGS

  • ½ cup skin-on almonds (not roasted)

  • 6 ounces Spanish chorizo, thinly sliced

  • 3 tablespoons olive oil

  • 2 garlic cloves, thinly sliced

  • 2 teaspoons fresh thyme leaves

  • 2 pounds Brussels sprouts, stems trimmed, halved, leaves separated

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon Sherry vinegar or red wine vinegar









FOR SIDES - STEAMED CORNBREAD BY WOLFGANG PUCK


INGREDIENTS - 4 SERVINGS


  • 2¼ cups yellow cornmeal

  • ⅓ cup unsalted butter, melted

  • 1 tablespoon granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 2 large eggs











FOR MUSIC - MOTOWN AND HOLIDAY INSTRUMENTAL


Music is key when it comes to hosting a successful party. Whether that's for a large gathering or a smaller dinner soiree, music immediately sets the tone the moment your guests step foot through your door. To find the best music, we suggest checking out Spotify's playlists.


Our first choice for your Thanksgiving dinner would be the Motown Soul Christmas Songs Playlist. You can't go wrong as your guests will be in fantastic company with Nat King Cole, The Temptations and Stevie Wonder. If you're looking to play light instrumentals in the background of your guests conversations, then we would suggest Spotify's Holiday Instrumental Playlist. Lastly, if you wanted to lean more into the Holiday spirit, Spotify's Holiday Music 2023 playlist would be a great option.




For Dessert - CLASSIC SOUTHERN PECAN PIE BY SUR LA TABLE

MAKES 1 (9-inch) PIE

  • 1 recipe flaky pie dough

  • 8 large egg yolks

  • 1 teaspoon vanilla bean paste

  • 1 stick (4 ounces) unsalted butter, room temperature

  • ½ cup light corn syrup

  • ⅔ cup light brown sugar, packed

  • ½ cup heavy whipping cream

  • ½ teaspoon sea salt

  • 1½ cups chopped pecans, toasted

  • ½ cup pecan halves








For Dessert: - TINY PIES

For the Austinites who don't have the time to bake or prepare dessert this year, may we suggest Tiny Pies. Known for their tiny pies, they also offer their 'Not So Tiny Pies', for larger groups and have a set menu specifically for Thanksgiving. We recommend checking them out and placing an order ahead of time. Your guests will love this Pumpkin Chai Pie (pictured).












For Florals:


Our Voluptuous Mini is the perfect size for any table. If you plan on having a longer table, then we suggest 2 or more to dress your table with pretty florals. If you subscribe to our mailing list, then we have a special Orange Friday deal. Buy one Voluptuous and you will receive a Skinny as well. A little gift from us to show our appreciation for your continued business.














The Margot Blair team values all of our clients and we wish you all a very Happy Thanksgiving celebrating with your loved ones. We wanted to remind you that our Showroom will be open on the 22nd from 10-2pm & closed from the 23rd -26th. We look forward to receiving your holiday orders, you can call our Showroom at 512-709-8578 for further questions. Thank you!
























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