29 Oct 2020 Sensational sides & settings

by Julianne Milner

Thanksgiving is just around the corner. You’ve pulled out the recipe card with the crumpled edges and faded directions on how to bake the perfect ham or the best turkey ever, handed down from your great-grandmother or favorite Aunt Ella. 

There’s never any question about the main dish at Thanksgiving. It’s those side dishes that always leave us pondering. Well stress no more. Below are a few of my delicious, tried and true, family favorites to perfectly round out that special November feast!

Mini Scalloped Potatoes

Unsalted butter, softened, for the ramekins

1 1/4 cups grated sharp white cheddar cheese

1/2 cup grated parmesan cheese

1 tablespoon finely chopped fresh chives

1/4 teaspoon all-purpose flour

Large pinch of cayenne pepper

1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled

Kosher salt 

Freshly ground pepper

1 cup plus 2 tablespoons heavy cream

Preheat the oven to 350 degrees. Generously brush six 6- to 8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes less than 1/4 inch thick and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine. Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream. Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften, but are not completely cooked through — about 40 minutes. Increase the oven temperature to 425 degrees, uncover the ramekins and bake until tender and golden brown, 15-20 minutes. Let stand 10 minutes before serving. 

Creamed Spinach

4 pounds fresh spinach, steamed

1/4 cup butter

1 1/2 tablespoons all-purpose flour

2 cups heavy whipping cream

1 (9 ounce) package fontina cheese, shredded

1 (8 ounce) package cream cheese, softened

1 teaspoon salt

1/2 teaspoon red pepper

Dash of nutmeg

Drain steamed spinach well, squeezing out excess water. Place spinach in a large bowl; set aside. In a large skillet, melt butter over medium heat. Add flour; cook, stirring constantly, for 2 minutes. Gradually stir in cream; bring to a boil, reduce heat and simmer for 4 minutes, stirring constantly, or until thickened. Add cheese, salt and red pepper. Stir until the cheeses are melted and smooth. Pour cheese mixture over spinach, stirring to combine. Sprinkle with a dash of nutmeg. Serve immediately. 

Honey Glazed Carrots

4 tablespoons unsalted butter

3 tablespoons honey

1 tablespoon dark brown sugar

1 1/2 teaspoon Kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

2 pounds organic thin carrots, peeled and trimmed

Heat oven to 400 degrees and line a rimmed baking tray with foil. Spray the foil with nonstick cooking spray. In a small bowl, whisk together melted butter, honey, brown sugar, salt, cinnamon, ginger, nutmeg and black pepper. Place the carrots on the prepared baking tray in an even layer and brush all except 2 tablespoons of the butter mixture all over the carrots. Leave a little space between each carrot. Bake at 400 degrees, 20-30 minutes (oven time may vary if carrots are thicker.) Test for doneness by piercing the thickest part of the carrot with a fork. If the fork slides in and out without needing any force, they are perfect. Transfer carrots to a serving dish and brush with remaining glaze. Serve immediately. Serves 8.

Now that you have the menu under control, it’s time to think about the fall/Thanksgiving place setting. From elegant to super casual or somewhere in between, the choice is yours. Think outside the box when setting the table. 

The table can have a covering or not. And if you chose a covering, it doesn’t have to be a starched tablecloth like June Cleaver used. Use a placemat and turn it vertically so part of it hangs off of the table. 

Cover the table with craft paper, put a pen beside each place setting and have guests write what they are thankful for on the paper. (This starts a wonderful conversation and storytelling).

Use willow chargers, large chalkboards, cutting boards or wooden circles under the plates for added interest. 

The bold orange, grey and cream pattern you see in one of the pictures is actually a favorite oversized scarf of mine. I love the nubby texture and coziness it adds to the table. The point is, when you are looking for a base to build on, think outside the norm. Quilts, scarves, throws, a roll of your favorite wallpaper — any of these would make a wonderful base to build on. 

When you get to the dishes, mixing and matching is fun to do and adds interest. I love to incorporate unique shaped bowls, ramekins, small lanterns beside the plates or even take-home gifts such as the open front terrarium you see in the picture with the gold and cream china. The different shapes add height to the setting and are much more interesting to look at than a boring, flat dinner and salad plate stacked in front of you. 

Notice the different ways to place your napkins instead of always folded to the left of the plate.

In my opinion, the key to a memory-filled holiday gathering around the table is to remember that there is no wrong way to do it! Have fun gathering treasures around the house to use on your table. Pull out that owl candle holder that brings a rush of happy memories from the home you grew up in. Print out that Thanksgiving prayer your family has recited for the past 16 years and place one at each place setting. Print copies of your grandmother’s carrot cake recipe and send it home with each family member and other guests. And if the cake turns out a little crooked or the bread a little too brown, it’s OK! Life is short. Like the prayer says: Blessed be the memories kept thereafter. 

To print your own copy of the Thanksgiving prayer, follow me on Instagram @juliannessoutherntable and find the link in my bio. Happy Thanksgiving from my family to yours!