Thanksgiving traditionally marks the beginning of the holiday season. Ever since the Gimbel Brothers Department Store in Philadelphia put up the first Thanksgiving Day Parade in 1920, this decade became well known as the golden era of celebration, revelry and joy.
Channel the spirit of the 1920s, by adding twists to your classic holiday celebration. From food to music to wine, there are plenty of stress-free ways to bring the lighthearted fun from this bygone era back to your holiday party:
- Skip flowers. Instead, create drama with eye-catching centerpieces of feather plumes draped in long strands of faux pearls. It’s a simple way to give the room a classic look.
- For a real crowd pleaser, fill the room with the smooth sounds of Louis Armstrong, Ella Fitzgerald and Billie Holiday. Or use the room as your canvas to evoke the cozy atmosphere of a Norman Rockwell painting.
- Bring your celebration to life with a vibrant wine that fits every budget for under $10. According to French law and following a century-old tradition, Beaujolais Nouveau is released annually on the third Thursday of November with celebrations around the world. The first wine of the harvest, Beaujolais Nouveau is versatile and food-friendly – the perfect wine for every festive gathering. Traditionally served slightly chilled, this fruit-forward wine will please red and white wine lovers alike.
Whether you’re serving fun appetizers or a classic holiday meal, Georges Duboeuf Beaujolais Nouveau is a great “go to” wine for a wide variety of dishes. To learn more about the history of the wine, visit www.Duboeuf.com.
To add extra elegance to your table, try a splash of 1920s style and serve the wine in crystal glassware on etched, vintage silver trays.
- For another fresh spin on the classic taste of the Golden Age, serve up this menu of 1920s-inspired dishes: curried deviled eggs, chorizo-stuffed mushrooms and cider glazed roast turkey. For dessert, bite-sized lemon cakes add a sweet surprise everyone will love.
Try out this tempting twist on the classic deviled eggs recipe from the 1920s, a perfect pairing with Beaujolais Nouveau.
Curried Deviled Eggs
- 6 eggs
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- Paprika, for garnish
- Place eggs in a saucepan and cover with enough cold water to cover the eggs by two inches. Bring water to a boil. Turn the heat to low, cover, and cook for 1 minute. Remove from heat, and still covered, let rest for 12 minutes.
- Gently crack the egg shells and peel under cool running water, drying on paper towels.
- Slice eggs in half lengthwise. Reserve whites on a platter, and transfer the yolks to a bowl. Using a fork, mash yolks with all ingredients (except the garnish). Mix well, and evenly spoon mixture into whites. Sprinkle lightly with paprika and serve.
Yield: One dozen deviled eggs
Without fuss, you can put a fresh twist on tradition this holiday season and bring a bygone era of celebrations into your own home.