Style
Love Notes
Tuckernuck
With many families forced to celebrate Thanksgiving locally this year, traditions and the comfort of homemade pie look a little different. We tagged along with our Co-Founder, Jocelyn, as we practiced setting the table, cooking her mom's famous recipes with her kids, and making the best of a perfectly imperfect looking holiday.
A Fall-Inspired Tablescape
“ An explosion of fall colors was the inspiration for this tablescape. The beautiful prints and pops of cranberry will be a welcomed distraction if the turkey is overcooked and I love our new collection of Estelle colored glasses. Find the Fun Tip: I always set the table with festive crackers for the kids to pop as an icebreaker. ”
Family Recipe Prep
“ Every good chef, and not so good chef, spends the morning prepping. My aunt Betsy’s cheese dip is a decadent family favorite! Tip: I love this Juliska dip tray, because you can actually bake the dip directly in the oven and serve… don’t forget the melba toasts. ”
SWISS CHEESE DIP
INGREDIENTS
1 cup Mayonnaise
1 cup of Onions (chopped)
1 cup Jarlsberg Swiss
Add Dashes of Worcestershire Sauce + Tabasco + Nutmeg
INSTRUCTIONS
Mix all ingredients together.
Preheat over to 325°.
Bake for 30-40 minutes.
Serve with Melba Toast .
Find the Fun
“ Mid-day time out for a hearty football and lacrosse break… Layers and these Sorel boots that feel like jogging shoes are key to success on the field! ”
Get Thanksgiving Ready
“ This year a classic shirt dress, gorgeous boots and belt that can expand with each course is what I’m wearing to Thanksgiving. A pop of wild gold earrings is the perfect accessory. ”
Thaw the Pie
PUMPKIN ICE CREAM PIE
Source: Soupcan
A Moore family favorite dessert made by our mom every Christmas and Thanksgiving. The gingersnap pecan crust combined with the ice cream pie makes for a twist on the traditional pumpkin pie we’re all used to. It also is fabulous the next day! Not the best to transport however!
INGREDIENTS
Filling Ingredients:
1 Cup Canned Pumpkin | ½ Cup Brown Sugar | ½ Tsp. Salt
½ Tsp. Ginger | ½ Tsp. Cinnamon | Tsp. Nutmeg
1 Quart French Vanilla Ice Cream Softened
Crust Ingredients:
1 Cup ground pecans | ½ Cup ground Ginger Snaps
¼ Cup Sugar | ¼ Cup Soft Butter
INSTRUCTIONS
Crust: Combine ingredients and press into 9” pie pan. Bake @ 450 (5-7 min)
Filling: Beat pumpkin, sugar and spice several minutes. Stir in ice cream. Pour into crust and freeze overnight. Remove from the freezer about 15 minutes ahead of serving. **The crust is so good we often do 1.5x the recipe to make it a bit thicker!
“ My mom’s famous pumpkin ice cream pie is the grand finale to every Thanksgiving. This recipe is a hit from young to old… just make it far enough in advance for it to freeze… or it may look a tad runny, like mine… oops! ”
Be Thankful
“ Gathering with family in gratitude for all we have feels like a true gift this year… even if it’s smaller or less perfect than normal. I’m feeling more thankful for all I have and will do my best to find the funny in the little mistakes… like a goopy pie on a beautiful dish. ”