HOPEgiving in the office

Thanksgiving embodies our entire brand, from giving back, to treating each other like family, it was an important event for all of us to get together for. We made it a formal affair and utilized all the skills of the individuals that make up our company.

One look at this amazing tablescape and you know just how happy we felt to be sitting there. Make it yourself, the design concept is storied here on the ONEHOPE Weddings blog!

In the kitchen:

Kale and Apple Salad

Having one cold dish does wonders on your Thanksgiving cooking schedule – you can’t have everything needing to be done cooking all at once! This salad is best if it sits in the dressing for several hours too, so start making this right after you get the turkey in the oven and set aside!

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 2 whole green apples, julienned
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend and set aside. Mix sliced kale and julienned apples in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season with salt and pepper.


Roasted Brussels Sprouts with Lemon and Pancetta

Cut the base off a little more than you typically would so that the sprout isn’t all connected at the base. You want the leaves to fall off naturally as they are tossed in oil and while roasting. The slightly burned bits are the best! Makes 4 servings

  • 1 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 2 oz pancetta, visible fat discarded and pancetta minced
  • 1 garlic clove, minced
  • 1/2 tablespoon extra-virgin olive oil

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Serve warm.














Carrots with Shallots and Sage from Epicurious

This is one of those dishes where you let the ingredients speak for themselves. Take the extra step and find a farmers market where you can get these multi colored carrots. Makes 8 servings

  • 3 pounds carrots (you can find these colored heirloom carrots at the farmers market)
  • 1 cup chicken stock or reduced-sodium chicken broth
  • 1/2 pound shallots, thinly sliced
  • 1/2 stick unsalted butter
  • 1/4 cup chopped sage
  • 1 tablespoon finely chopped thyme
  • 1/4 teaspoon grated nutmeg

Cut carrots into 3-by 1/2-inch sticks.

Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet. Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

Cider Glazed Turkey from Epicurious
Give it that deep golden outside while keeping the inside nice and juicy.

  • 1 cup unfiltered apple cider
  • 2 tablespoons sugar
  • 1/2 stick unsalted butter, cut into tablespoons

Add water to base of pan and roast turkey without basting, 1 hour. Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.

After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more. Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F.

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