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Thanks for the thread, Carlo.

This isn't a recipe but a comment about garnishing dishes.

This year, I decided to up the presentation of the food and made sure to garnish each dish. I used slices of red and green apples, with the skin showing, and various herbs and some fresh cranberries.

There were fresh flowers and several candlesticks at various heights as well as English ivy wrapped around the candlestick stems and it all looked quite. My dad always tells me that part of the pallet is located in the visual effects of the presentation and the effort was well worth the results.

his year, I decided to up the presentation of the food and made sure to garnish each dish. I used slices of red and green apples, with the skin showing, and various herbs and some fresh cranberries. There were fresh flowers and several candlesticks at various heights as well as English ivy wrapped around the candlestick stems and it all looked quite. My dad always tells me that part of the pallet is located in the visual effects of the presentation and the effort was well worth the results.

Yes indeed.. We begin to taste our food with our eyes first before ever putting into our mouths.. Thanks for reminding us .. :)

PUMPKIN BRITTLE

You can use any kind of salted nuts or crunchy seeds that you'd like in this easy recipe.

    * 2 cups sugar
    * 1 cup light corn syrup
    * 1/2 cup water
    * 1 cup unsalted butter (do not substitute)
    * 2 cups salted pre roasted pumpkin seeds, (or shelled pistachio nuts, walnuts, pecans..)
    * 1 tsp. baking soda
Butter 2 cookie sheets and set aside.
1) In heavy 3-quart saucepan, combine sugar, corn syrup and water.
Cook over low heat, stirring frequently, until mixture comes to a full rolling boil. This will take 15-25 minutes.
2) Then add butter. Cover pan for 1-2 minutes to allow the steam to wash down any sugar crystals on sides of pan.
3) Clip a candy thermometer to the side of the pan with the bulb touching the syrup, but not touching the sides or bottom of pan.
Cook and stir until a candy thermometer reaches 280 degrees F.
You can test without a candy thermometer by dropping a small amount of candy into some cold water forms a hard but pliable strand.
4) Then stir in pumpkin seeds and continue cooking, stirring constantly, until candy thermometer reaches 305 degrees F or until a bit of candy dropped into cold water forms a brittle strand.
5) Remove pan from heat and stir in baking soda (mixture will foam up, so be ready and be careful), stirring well.
Pour onto prepared cookie sheets and spread until candy is 1/4" thick.
Cool completely, then break into pieces and store in tightly covered container. Makes 2 pounds.