Our Hibiscus Thanksgiving Table with The Ivy at Home
Here you have it, my first and only Thanksgiving post before we are back with Christmas! This is my very first monthly feature using The Ivy at Home pieces, and I have to tell you: I am completely obsessed with how it turned out.
Let's start with how they feel. These pieces are HEAVY, the colors are rich and happy, and every single one is unique because each piece is hand-painted. No two are exactly alike, and that's one of my favorite parts. You can see and feel the craftsmanship in every piece as soon as you pick them and you can just tell they are special.
For Thanksgiving, I set our table with the Hibiscus print. It pulls in so beautifully with the colors of fall, and I'm going to walk you through every piece we used, what we served on it, and all of the recipes at the end of the post.
Look at that pink hibiscus surrounded by all of those leafy greens! Those reds, pinks and greens sit right at home next to pumpkins, pomegranates and magnolia leaves, which is exactly why it felt so natural on a Thanksgiving table.
The palette has so many colors in it that you can use it any time of year just by highlighting a different one. Pull out the soft pinks for a spring brunch, or lean into the leafy greens for a summer table. It worked so perfectly for fall, but transitions so beautifully!
I stacked the Hibiscus plates on rattan chargers and set them against a magenta-y striped tablecloth, with bamboo-handled flatware, green textured glasses and amber goblets. The centerpiece was full with white pumpkins, pomegranates and magnolia leaves running down the middle and other flowers, vegetables and even a few random fall objects tucked in! I couldn't stop with this one, I just kept adding until I finally found that sweet spot.
The Ivy Pieces We Used
Here is everything from the Hibiscus set that made it to our table:
The serving platter for the turkey
The casserole dish (with its lid!) for the scalloped potatoes
The green bean bowl
The dinner plates, appetizer plates and dessert plates
Jeff made the turkey, and it turned out as beautiful as it was juicy! The platter gave it the perfect stage, and we tucked in orange slices, fresh cranberries and herbs around it. The recipe is below.
The lidded casserole held our scalloped potatoes with gruyère and thyme. A lid on a serving dish is such a sweet detail, because you get the big reveal at the table when you lift it. The recipe is below!
The green beans look right at home in this bowl, and the hibiscus painted on the outside is such a pretty surprise!
The dinner plates are the perfect size for a full Thanksgiving plate, and the pattern still peeks out around the edges. I used the smaller plates for the salad and rolls, and the dessert plates for the mini pecan tarts.
The cake stand and the champagne holder are in The Ivy's classic pattern, and I am so excited to feature them in our Christmas dinner next month! They have a fresh, floral look that sits beautifully alongside the Hibiscus. I love how all of their prints mix together in such a fun way.
The mini pecan tarts looked so pretty piled up on the cake stand. Don't worry, the recipe is coming up!
We had two drinks for everyone: Spiced Apple Spritz and a Cranberry-Rosemary Spritz.
The Recipes
Everything below is scaled for 8 guests, and there are make-ahead notes on each one so most of the work is done before the day.
Smoked Turkey with Citrus-Herb Butter
Serves 8 with leftovers. A 12 to 14 lb bird. Plan on 24 hours of dry brining and about 4 hours of smoking.
1 turkey, 12 to 14 lb, giblets removed
3 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp brown sugar and 1 tsp baking powder (helps crisp the skin)
1 cup (2 sticks) unsalted butter, softened
Zest of 2 oranges and 1 lemon
3 tbsp chopped rosemary, 2 tbsp chopped thyme and 2 tbsp chopped sage
4 garlic cloves, minced
1 orange and 1 onion, quartered, plus a few rosemary and thyme sprigs, for the cavity
Apple or cherry wood chips or chunks
To garnish the platter: rosemary sprigs, orange slices and fresh cranberries
Dry brine the day before: Pat the turkey very dry. Mix the salt, pepper, brown sugar and baking powder and rub it all over the skin and inside the cavity. Set on a rack over a sheet pan and refrigerate, uncovered, for 24 hours. Do not rinse.
Make the butter: Mash the softened butter with the citrus zest, rosemary, thyme, sage and garlic. Refrigerate half for basting and keep the rest at room temperature.
Butter the bird: Take the turkey out 45 minutes before smoking. Gently loosen the skin over the breast and thighs and push the soft butter underneath. Rub any extra on the outside, then stuff the cavity with the orange, onion and herb sprigs.
Heat the smoker to 275 F with apple or cherry wood. Place the turkey on the grate, breast up, with a pan underneath to catch the drippings for gravy.
Smoke for about 3.5 to 4.5 hours (roughly 15 to 18 minutes per lb), checking from the 3 hour mark. If the skin darkens too fast, tent the breast loosely with foil.
Pull the turkey when the thickest part of the breast reads 160 F and the thigh reads 175 F. It will rise a few degrees as it rests.
Rest, loosely tented, for 30 to 45 minutes. Save the drippings for the gravy.
Carve and plate on the platter, garnish with rosemary, orange slices and cranberries, and spoon a little melted citrus butter over the sliced meat.
Tip: Smoked skin is less crisp than roasted. The baking powder helps, and you can finish the bird for 10 minutes in a 450 F oven if you want crackling skin.
Gravy from Turkey Drippings
Makes about 4 cups.
Pan drippings from the turkey (about 1/2 cup fat plus juices)
4 tbsp butter, if the drippings are short on fat
1/3 cup all-purpose flour
4 cups low-sodium turkey or chicken stock, warmed
1 tbsp thyme leaves and 1 tsp Worcestershire sauce
Salt and pepper, to taste, plus a splash of apple cider vinegar or dry white wine (optional)
Strain the drippings into a fat separator or glass measuring cup. Skim off the fat and set the juices aside.
Heat 1/3 cup of the fat (add butter to make up the difference) in a saucepan over medium. Whisk in the flour and cook 2 to 3 minutes until nutty and light golden.
Slowly whisk in the warm stock and reserved juices a little at a time to avoid lumps.
Add the thyme and Worcestershire and simmer 8 to 10 minutes, whisking often, until it coats the back of a spoon.
Taste before salting, since smoked drippings can be salty. Add pepper and a splash of vinegar or wine to brighten.
Make ahead: Make a base of stock, butter and flour up to 2 days ahead, then whisk in the real drippings and reheat. It thickens as it cools, so loosen with warm stock.
Scalloped Potatoes with Gruyère and Thyme
Serves 8. Bake and serve in a lidded casserole of about 3 quarts or larger.
3 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 cups heavy cream and 1 cup whole milk
4 garlic cloves, smashed
1 tbsp thyme leaves, plus a few sprigs
1 1/2 tsp kosher salt, 1/4 tsp freshly grated nutmeg and 1/2 tsp black pepper
8 oz gruyère, grated (about 2 cups)
2 oz parmesan, finely grated (about 1/2 cup)
1 tbsp butter, for the dish
Heat the oven to 375 F and butter the casserole.
Warm the cream, milk, garlic, thyme, salt, nutmeg and pepper in a saucepan over medium until steaming, about 5 minutes. Do not boil. Remove the garlic.
Slice the potatoes and do not rinse them. The starch helps thicken the sauce.
Layer one third of the potatoes, overlapping slightly, then one third of the cream mixture and one third of the gruyère. Repeat twice more, ending with cheese. Sprinkle the parmesan on top.
Press the potatoes down so they are mostly submerged. Cover with the lid and bake 45 minutes.
Remove the lid and bake 25 to 30 minutes more, until bubbling, golden and a knife slides through easily.
Rest 15 minutes so the sauce thickens, then top with fresh thyme.
Make ahead: Assemble up to a day ahead and bake from the fridge, adding 10 to 15 minutes. Or bake fully the day before and reheat, covered, at 325 F for 30 minutes.
Maple-Roasted Carrots
Serves 8. Rainbow carrots are gorgeous on the table.
3 lb carrots, peeled, left whole if slim or halved lengthwise if thick
3 tbsp olive oil
3 tbsp pure maple syrup (2 tbsp for roasting, 1 tbsp to finish)
2 tbsp melted butter
1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp thyme leaves
Flaky salt and chopped parsley, to finish
Heat the oven to 425 F with a rack in the upper third. Line a large sheet pan (or two) with parchment.
Toss the carrots with the olive oil, 2 tbsp of the maple syrup, melted butter, salt, pepper and thyme. Spread in a single layer with space between them.
Roast 35 to 40 minutes, turning once halfway, until tender and caramelized at the edges.
Drizzle with the remaining 1 tbsp maple syrup, return to the oven for 2 minutes, then finish with flaky salt and parsley.
Make ahead: Peel and cut the carrots the day before and store them in water in the fridge. Roast up to 3 hours ahead and rewarm at 400 F for 8 minutes.
Green Beans with Almonds and Shallots
Serves 8.
2 lb green beans (haricots verts if you can find them), trimmed
3 tbsp butter and 1 tbsp olive oil
3 large shallots, thinly sliced
3/4 cup sliced almonds
2 garlic cloves, minced
1 tsp kosher salt, black pepper, and the zest of 1 lemon plus 1 tbsp juice
Bring a large pot of generously salted water to a boil and fill a bowl with ice water.
Cook the green beans 3 to 4 minutes until bright green and just tender. Move them to the ice water, then drain and pat dry.
Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until golden. Set aside.
In the same skillet, heat the butter and olive oil over medium. Cook the shallots 6 to 8 minutes until soft and golden at the edges, adding the garlic for the last 30 seconds.
Add the green beans and cook 2 to 3 minutes until heated through. Season with salt and pepper and toss with the lemon zest, lemon juice and most of the almonds.
Transfer to your serving bowl and top with the remaining almonds.
Make ahead: Blanch and shock the beans and slice the shallots up to a day ahead. Toast the almonds up to 2 days ahead. Finish everything in the skillet right before serving.
Arugula Salad with Persimmon, Pomegranate and Shaved Parmesan
Serves 8 as a starter. Active time 20 minutes.
10 oz baby arugula (about 10 packed cups)
3 Fuyu persimmons, firm, sliced into thin wedges
1 cup pomegranate seeds (from 1 large pomegranate)
4 oz parmesan, shaved with a vegetable peeler
Dressing: 1/3 cup extra-virgin olive oil, 3 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp kosher salt and black pepper
Whisk the dressing ingredients in a jar until emulsified. Taste on a leaf and adjust.
Wash and dry the arugula thoroughly so the dressing clings.
Just before serving, toss the arugula with about two thirds of the dressing.
Divide among 8 plates, tuck in the persimmon wedges, then scatter the pomegranate seeds and parmesan on top.
Drizzle with the remaining dressing and finish with pepper.
Make ahead: Make the dressing and seed the pomegranate up to 2 days ahead and refrigerate separately. Slice the persimmons and shave the parmesan the morning of. Dress the arugula only at the last minute so it stays crisp.
Parker House Rolls with Honey Butter (These were a fan favorite!)
Makes 16 rolls. About 40 minutes of active time, plus about 2 hours of rising.
Rolls: 1 cup whole milk warmed to about 110 F, 2 1/4 tsp (1 packet) yeast, 1/4 cup granulated sugar, 3 1/2 cups (440 g) all-purpose flour plus more for dusting, 1 1/2 tsp kosher salt, 1 room-temperature egg, 6 tbsp melted unsalted butter (divided, plus more for the bowl and pan), and flaky salt for the tops
Honey butter: 1/2 cup (1 stick) softened unsalted butter, 2 tbsp honey and 1/4 tsp flaky salt
Stir the warm milk, yeast and sugar in a large bowl and let it foam 5 to 10 minutes.
Add the flour, salt, egg and 3 tbsp of the melted butter. Mix until shaggy, then knead 8 minutes by hand (5 in a stand mixer) until smooth and slightly tacky.
Place in a buttered bowl, cover and let rise in a warm spot 1 to 1 1/2 hours, until doubled.
Butter a 9 x 13 inch pan. Roll the dough to about 1/2 inch thick and cut 3-inch rounds, re-rolling the scraps once.
Brush each round with melted butter and press a crease just off center with the back of a knife. Fold the smaller side over the larger, press the edge lightly and arrange in the pan, overlapping slightly.
Cover and let rise 30 to 45 minutes, until puffy.
Heat the oven to 375 F, brush the tops with the remaining melted butter and bake 18 to 22 minutes until golden. Brush with a little more butter and sprinkle with flaky salt.
For the honey butter, whip the butter, honey and salt until fluffy and serve alongside.
Make ahead: After shaping, cover and refrigerate the pan overnight, then take it out 45 minutes before baking. Or bake fully the day before, wrap well and rewarm at 300 F for 8 to 10 minutes. The honey butter keeps for a week.
Mini Pecan Tarts
Makes 16 mini tarts (2 per guest) in two standard 12-cup muffin tins, using 8 cups of each. Active time 45 minutes, plus chilling.
Crust: 2 1/2 cups (315 g) all-purpose flour, 2 tbsp granulated sugar, 1/2 tsp kosher salt, 1 cup (2 sticks) cold cubed unsalted butter and 6 to 8 tbsp ice water
Filling: 3 large eggs, 3/4 cup packed light brown sugar, 3/4 cup dark corn syrup (or pure maple syrup for a less sweet tart), 3 tbsp melted unsalted butter, 1 tsp vanilla, 1/2 tsp kosher salt and 1 tbsp bourbon (optional)
1 1/2 cups pecan halves, roughly chopped, plus 16 whole halves for the tops
Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until pea-sized pieces remain. Drizzle in the ice water 1 tbsp at a time until the dough just holds together when squeezed. Form two discs, wrap and chill at least 1 hour.
Roll one disc to 1/8 inch thick and cut 4-inch rounds. Press each into a muffin cup, trimming any excess. Repeat with the second disc and chill the lined tins 20 minutes.
Heat the oven to 350 F.
Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, salt and bourbon until smooth.
Divide the chopped pecans among the shells (about 1 heaping tablespoon each), spoon the filling over until each is about three quarters full, and top each with a pecan half.
Bake 22 to 26 minutes, until the filling is set with a slight wobble in the center and the crust is golden. Cool in the pan 10 minutes, run a thin knife around the edges, lift out and cool completely on a rack.
Make ahead: Bake up to 2 days ahead and store airtight at room temperature, or freeze for up to a month. The dough can be made up to 3 days ahead. Rewarm at 300 F for 5 minutes and serve with softly whipped cream or a dusting of powdered sugar.
Spiced Apple Cider
Serves 8, about 2 quarts.
2 quarts fresh apple cider
3 cinnamon sticks, 6 whole cloves, 3 strips orange peel and 1 star anise
Simmer everything gently in a pot for 20 minutes, then strain and keep warm. Serve with a cinnamon stick. You can make it a day ahead and serve cold with champagne and Aperol like we did!
Sparkling Cranberry-Rosemary Spritz
Serves 8.
2 cups 100% cranberry juice (unsweetened or lightly sweetened)
1/2 cup rosemary simple syrup (1/2 cup sugar, 1/2 cup water and 3 rosemary sprigs, simmered 5 minutes and cooled)
1 bottle (750 ml) prosecco, or sparkling water for a zero-proof version
Fresh cranberries, rosemary sprigs and orange slices, to garnish
Stir the cranberry juice and syrup in a pitcher. Pour about 1/4 cup into each glass over ice, top with prosecco and garnish. The syrup keeps up to a week ahead.
I am so happy with how this table came together, and I can't wait to show you the Classic Ivy pattern on our Christmas dinner table.
From my little family to yours – Happy Thanksgiving and Happy Everything!
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