A Golden Glazed November 2024 Vol. Nº14
The most frantically wonderful time of the year has arrived. The festive season is upon us. With feasting and hosting and holiday toasting, November is truly the beginning of a whimsical whirlwind. A time to lean into golden hues and gilded evenings, an excuse to indulge in a bit of twinkling frivolity. As we tuck into decadent menus and lavish tablescapes, the undeniable need for a cozy atmosphere is met with bits of glitter and glimmer, bringing to life the darker nights through jovial gatherings and soft glowing lights.
The season has just begun and yet I am already enveloped in the comfort of red wine and cinnamon and candlelit evenings. Cheers to the festivities, the cozy nights in and a collection of fuzzy moments I never want to forget. Xx
Get Inspired
Inspire your Thanksgiving dinner with a bit of woodland charm. With rich tones, fairytale pumpkins and the final florals of the year, there is a world of wonder waiting to enchant you.
A prime rib dinner for those who don’t love turkey or someone looking to spark ideas for festive season feasts, this menu is perfect for any holiday celebration.
Move over pumpkin pie, this festive tart is the new go-to holiday dessert.
Chic gift ideas for your host and bits of quirky victorian etiquette to elevate your status to a gold star holiday party guest.
“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon”
“Autumn carries more gold in its pocket than all the other seasons.”
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An unconventional Thanksgiving dinner. A delectable, perfectly messy, nourishing dream full of delightful flavors and lovely side dishes. A feast that will silence your table leaving only the lull of the background music, the ‘clink’ of silverware navigating the china and between bites, a few little murmurs of ‘mmmmm’ and ‘can you please pass the sauce?’
Pear and Blue Cheese Ravioli. An autumnal feast can be a beautiful way to bring friends together and luxuriate in all things cozy and decadent. For cozy, is the epitome of autumn!
Waffles and Caviar. From cozy comfort food to fancy soirées, November is just screaming for decadent treats. And this wildly perfect pairing might just be my favorite way to enjoy caviar. Fancy and delicious… what could be better for the holiday season?
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Cheese spreads and stunning appetizers that will dazzle and delight.
Artichoke with Herby Crème Fraîche Dip and Caviar.The perfect and most impressive holiday appetizer - a decadent herby dip topped with ROE Caviar and served alongside steamed artichokes, I cannot imagine a fancier treat for the festive season.
An Autumnal Cheese Plate. The art of a cheese plate… When done right, they easily become the centerpiece of a fête, and can often function as a full meal all on their own. Additionally, they have great adaptability, easily embracing seasonal flavors and adjusting to the needs and whims of any soirée.
Elevate your November with opulent tablescapes, woodland inspired feasts and thoughtful gifts for the ‘host with the most’ ensuring that you are forever a top tier guest. Let Le Supper Club elegantly guide you through the festive season.
I would never claim to love Thanksgiving as a holiday. But I adore feasts. So that feels a bit like a lie. Or at least personal confusion. Maybe it is more fair to say that I don't love the modernized version of the holiday. And the menu, for me, leaves much to be desired. I think that in the last ten or so years, I have roasted a turkey once. And hated every second of it. I was also less of a cook once upon a time, and since then, I have grown exponentially in the kitchen. So maybe I should give it another go. But until the day that another turkey trial arrives, I plan to stick to my little versions of Thanksgiving. A feast more rooted in the ideals of a cozy dinner rather than the traditional and expected menu… A carefully curated table with rich colors and inherited china and most importantly, a setting straight out of a storybook.
The glow of the holiday season. The rich tones and twinkling lights, jovial gatherings, clinking champagne glasses, a roaring fire and cups of spiced cider. When I close my eyes and drift into a daydream of November, I find myself curating little scenes with the above mentioned ingredients. From cozy evenings in, to festive season feasting, I am swept off my feet into a little world of love and laughter. For me, the holiday season is all about gathering with friends, sharing tales of woe and wonder and simply connecting. Connecting with ourselves, with family and with friends. That is the magic of the holidays.
I love the history of etiquette. So much of it seems utterly outlandish and absurd in modern times — And yet, find myself I believing that pieces of our forgotten manners should absolutely be reinstated in today’s unfortunately very casual culture. I think that it is, in fact, quite lovely to look at the world of dining and have so much reverence for the social airs of it all, that countless books of etiquette have been written on the matter, and that not following said rules would result in utter disgrace… a faux pas likely never to recover from.
The world of desserts is endless, but somehow pumpkin pie has become the reigning champion of Thanksgiving. Now, don’t get yourself all in a tizzy… I’m not here to hate on pumpkin pie. I love a pumpkin pie. Especially chilled the next day with a cup of tea as I sort through emails and try to hold onto the lazy post holiday spirit a bit longer. But we are missing out on so much. A whole world of flavors and presentation and new traditions. How about a velvety panna cotta topped with a cranberry orange sauce and served with whipped cream? A poached pear pavlova with red wine caramel? Or a Baked Alaska with peppermint ice cream?
“In November, the smell of food is different. It is an orange smell. A squash and pumpkin smell. It tastes like cinnamon and can fill up a house in the morning, can pull everyone from bed in a fog.”
My favorite holiday side dish.
Honeyed Haricots Verts
2 lbs/32 oz haricots verts (a more delicate version of green beans, can sub green beans as well)
1 tablespoon honey
1 tablespoons butter
2/3 cup cashews
1 clove garlic - minced
Salt to taste
Bring a large pot of water to a boil. Add in trimmed haricots verts and blanch for 2 minutes. Remove and set aside. In a sauté pan, melt butter and add in garlic and blanched haricots verts and allow to blister slightly. Add honey, salt and cashews, and sauté for another couple of minutes. Plate and enjoy! Xx
