From the Hearth

Entertaining for the Holidays

For this month's column, kaylee considered what types of recipes to address. Since several past issues of the Voice have been devoted to tips on how to cook a turkey and other traditional Thanksgiving fare, she wanted to focus on something that had universal appeal for those living both inside and outside the United States. So instead of new recipes, this column will focus on the details behind putting together a large dinner, regardless of whether it features ham, pheasant, turkey, or roasts.

If you are looking for specific tips on how to cook a turkey, she offers the links to our November archives which cover that in detail. Throughout the column, she will also list links to past recipes which would suit perfectly for a holiday feast.

Laying the Groundwork

Determining a timeline will save you much stress and headaches the day of the feast. How much time do you have to devote to same-day preparation? Can any recipes be made the night before or several days earlier? How many people will be assisting as you cook and serve the meal? How complex are the recipes?

Are there any dietary restrictions to consider for any of your guests? How many guests will you be having? When will they be arriving?

What type of theme or menu are you hoping to use? Here are some ideas: wild game feast, traditional holiday feasts, harvest feast, potluck. A theme isn't necessary - at times it can just be simply a well planned menu for a group of friends and family.

Selecting Recipes

Theme, cost, number of guests all factor into selecting the types of recipes one will use. Other factors will include:

• any diet restrictions for guests as well as taste preferences of the guests coming
• chef's cooking skill needed for the recipes and number of available cooks for day of meal
• variety of textures, colors and flavors
• what foods are in season
• variety in temperatures of foods served (crisp cool salads, warm soups, hot cobbler with ice cream on the side)
• what can be made in advance without changing the texture/flavor of the dish

When selecting recipes- a large meal may not be the perfect time to test out an entirely unfamiliar menu. It might be wise to practice the recipe once in advance, or to include some "tried and true" recipes and experiment with only one or two new recipes each time.

Think outside the box. If you are having only four people at a holiday occasion, consider smaller birds such as pheasant instead the traditional turkey. Deep fried turkey is also growing in popularity for the holiday meals (it's incredibly juicy, flavorful and cooks much more quickly than roasting). The change might offer a welcome variation from the same recipe used year after year. For a simple but elegant beef roast, you might consider trying Tenderloin Roast with Herb-Mustard Rub.

There's a wonderful site for menu planning - it offers at least ten Thanksgiving menus and many other all purpose menus.

Preparing the Shopping List

If you need to order meat (ie: fresh turkey, pheasant, hams) in advance, do so as soon as possible. Check over all the recipes to make sure you've included everything. Add together like products (if a certain herb is needed for two dishes, make sure you get enough for both). Shop the morning of the gathering for salad supplies, vegetables, fresh herbs and bread, and flowers.

Preparing in Advance

Set aside a little time a few days in advance to prepare anything that can be made in advance. Flavored butter can be prepared up to a month ahead of time and frozen. Some dishes let the flavors develop if made in advance, such as Smashed Potatoes with Herbs or Cranberry Relish. Even salad dressings or hors d'oeuvres such as Black Bean Salsa can be made in advance, lessening the workload for the final day.

Desserts such as Tiramisu or Pumpkin-Pecan Cheesecake with Caramel Topping can often be prepared a day or two beforehand, allowing the host to settle down and enjoy the dinner with the guests. Pie crust can be made, rolled out into pie tins, and frozen days in advance.

White wine should be chilled at least 24 hours before serving.

Day of the Meal

This is where organization will help you out the most. Before you even start cooking, make sure music selections and clothes are laid out in case you are running behind schedule. Set the tables and touch up any decorations. Bread, particularly braided bread, can make wonderful centerpieces or decorations. Miniature pumpkins and gourds can be hollowed out to make candle holders. Entertaining is as much about creating an inviting environment as it is about sharing an excellent meal.

If two recipes call for certain ingredients (ie: chopped onion), prepare them at the same time and then split the amount for each recipe. If chopping onion or garlic, do so early in the morning so that the sharp odor is aired out of the home- it can be easily stored in an airtight bag until it's ready to use. You can remove garlic or onion odors from your hands by rubbing a stainless steel spoon over your hands. Clean as you go, if possible.

Cooking spiced apple cider isn't only about the refreshment- the scents in the air also provide a wonderful warm, homey atmosphere and stimulate the appetite. The same theory would apply for baking fresh bread.

This girl has found it to be most effective if at least two people are serving- one in the kitchen, carving and setting up the dishes; the other(s) bringing out the dishes and beverages to the table. Setting up the coffee maker on an automatic timer once the dinner is about to start can allow the hosts to linger over dinner with their guests without unnecessary disappearances into the kitchen.

If anyone would care to submit one of their favorite recipes, this one can be reached at kaylee{G}