Here is how I planned the lunch....
*I started planning 5 days ahead and kept a check list as usual. It included some main points like preparing home made yogurt with whole milk, buying the ingredients, preparing desserts,grinding the masalas, preparing base masala, ghee making , marination time calculation.
*Buying some desserts instead of preparing is a good idea to reduce the stress. I bought an apple pie and some pomegranates to give it a real Thanksgiving look.
*On Monday I prepared the pistachio ice cream.
*I prepared a carrot cake and did icing to honor Jesus, saying 'Thank You'. I baked it by Tuesday and kept it refrigerated to get a even surface. Did the icing with store bought cream cheese frosting and home made colored icing, while the chicken was in the oven on Thursday morning.
I finished setting this dessert table, arranging all the dinnerware, serve ware on Wednesday, that made my job easy on Thanksgiving Thursday.
|Keeping a side table solely for desserts and dinnerware would make it easy.|
*Keep all the coke / drinks in refrigerator for better taste, but leave a few in the table to give some idea to the guests.
|Thanks giving cake.|