via Betty Crocker

My favorite pancake recipe, believe it or not, comes straight off the Bisquick box. I am not usually a “box” kind of person but these pancakes are really tasty and super easy to make. Check out the recipe below. I usually sprinkle in a few blueberries when making them.

Good pancakes need really good syrup. I am dying to try Mikuni Wild Harvest‘s new maple syrups. I am not sure I could pick just one; the the bourbon maple syrup (Noble Tonic Number One) and the tahitian vanilla bean & egyptian chamomile blossom maple syrup (Noble Tonic Number Two) both sound so good.

fruit salad via Food Network

To round out your pancakes and syrup, try a fruit salad.  I love adding a little mint when I make mine — similar to the recipe below.

Wishing all of you a very happy Blueberry Pancake Day!

Melt in Your Mouth Pancakes (via Betty Crocker)

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Minted Fruit Salad (via Food Network)

• 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
• 1 lime, juiced (about 1/4 cup)
• 2 tablespoons orange liqueur (recommended: Cointreau)
• 2 tablespoons finely chopped fresh mint leaves

Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

The sorbet course is called an Intermezzo, which means “in between the work.” It is most often served right before the entree. Clients of mine recently incorporated a sorbet course into their wedding menu. It was so civilized and unexpected and people loved it.

I am a strong advocate of bringing back the sorbet course–whether it is at a wedding or at a dinner party at home. Not only will guests not expect it, but it will be a refreshing pause in the larger meal. It really does prepare the palate for what is to come next in the meal.

My fingers are crossed that sorbet will have a resurgence in 2011! In the meantime, here are a few recipes to tempt your palate…

Peach Rose-Champagne Sorbet from Martha Stewart; photo via Martha Stewart

Tangerine and Prosecco Sorbet from Epicurious; photo by Nigel Cox via Epicurious

Lemon Rosemary Sorbet; photo via Food & Wine

Still popular in Europe, especially in Great Britain, the sorbet course is often as part of elegant wedding menus.

My goal is always to create a menu that guests will devour with their eyes and nose before they even take a bite. Doing that is rarely a quick process, though.  Like studying for an exam, building a great menu takes time and research and so I often find myself typing that magical URL, Epicurious, into my browser as a way to get started. But for me, there is still nothing better than flipping through the pages of a well-worn cookbook to create a fabulous menu.

For me, a cookbook reads like a novel. I pour over its pages, soaking up every word and picture, analyzing the list of ingredients, and figuring out whether the instructions would be like attempting a Saturday New York Times crossword puzzle — frustrating and rarely completed.

Over the years I have found myself turning to some of the same cookbooks time and again, and falling in love with new cookbooks when they are added to my shelves.

Over the next few weeks, I’ll share some of my favorite, go-to cookbooks that I keep in my cookbook shelves in my (new!!) kitchen.

I am head-over-heels for the built-in cookbook shelves in our new kitchen!

Some of my favorite cookbooks...

Stay tuned for a shelf-by-shelf look at a few of my favorite cookbooks and some tried-and-true recipes I love from each. I hope you enjoy them as much as I do!

1.) Plan the menu.

Do you want to stick with the tried-and-true favorites this year or be adventurous and try something new? Or maybe a little of both? Check out some of these great online resources to help you narrow in on a five-star Thanksgiving menu:

Finecooking.com has a fantastic menu, complete with shopping list, created by seven top chefs featuring new spins on traditional Thanksgiving dishes.

A step-by-step guide and menu for cooking for a crowd is featured on Epicurious, complete with wine pairing tips.

Speaking of wine, check out Food & Wine’s list of top 10 great Thanksgiving wines.

Cranberries are a must-have when it comes to a great Thanksgiving menu. I love these ideas from Let’s Entertain on how to incorporate cranberries from beverages to dessert.

2.) Make sure you have the right equipment.

Williams-Sonoma has a wonderful checklist of essential Thanksgiving kitchen accoutrements. Scan the list to be sure you have all the tools you need to cook the bird, make the gravy, mash the potatoes, serve the pie…

3.) Check the weather.

Will it be sunny and beautiful, allowing guests to enjoy a drink on the patio? Or cold and rainy in which case you’ll need to practice some rainy day hospitality?

4.) School yourself.

What’s the best technique for making great pie crust? For carving a turkey? No need to fake it. There are great resources online like  Saveur’s step-by-step instruction photo guide for carving a turkey or Martha Stewart’s Pie Crust 101.

5.) Set it up.

Doing a buffet? Check out this short, helpful Epicurious video with Clinton Kelly on tips for setting up a great buffet.

Need centerpiece ideas? This previous post offers some simple, stylish, organic-inspired ideas. Country Living also offers easy-to-execute ideas for dressing up your holiday table.

6.) Prepare for leftovers.

Plan ahead for how you will use all of that yummy leftover turkey. Epicurious has dozens of ideas to help you out.

Want to send home some leftovers with guests? Why not dress up the take home containers?

7.) Give thanks!

Above all, remember to pause and reflect on the many things in your life that you are thankful for.  Invite your guests to do the same. For while food and drink and beautiful table settings are all important parts of the day, gratitude is the guest of honor.