View Full Version : Warning: Long-Winded Thread about Holiday Meal Prep
I know we've got the winners/losers thread about Christmas dinner. This is more about the preparation end of things than it is about how successful your meals were, and I hope you'll chime in and share your little tips as well as the things you feel you could've done better. And if you have suggestions for me, feel free.
For the last three Christmas dinners, I've more or less cooked the same menu-- (here, if you're curious http://community.cookinglight.com/showthread.php?p=964917#post964917) Part of the reason is that it's gotten such an overwhelming round of approval from my guests; partially because I'm on a quest for perfection (in my family, the term is Gerdaism, named after my idol, my husband's Aunt Gerda who is The Perfect Hostess.) In repeating the menu, I'm trying to get every single bug worked out, so that eventually this will all go like clockwork.
Before beginning, I should explain that I am not a great believer in baking way in advance and freezing stuff. Yes, it's simpler, but for me it takes part of Christmas out of Christmas. My tradition is to put on Christmas CD's (and this year, I even wore antlers) dance around the kitchen to the music and let the flour fly. I don't get that same feeling baking in advance. And if you wear antlers BEFORE Christmas, people think you're even crazier than you look. :p
Anyway, here's what I learned:
Appetizers: Early in the week preceeding Christmas, I baked my scones and froze them. I defrosted them Christmas Eve, laid them out on a baking sheet and as my guests arrived, popped them into the oven for 3 - 4 minutes, split them and arranged them on a tray with Rondele and a spreader.
Prime rib: I'm still working on this. It's a great recipe, but I still haven't gotten the timing down. It was done WAY before dinnertime and spent hours on the warming tray. Was delicious, but I'd like to master the timing. Also found 134 degrees was closer to rare than medium-rare...
Carrots and haricots verts: HUGE strides made this year. I trimmed and par-boiled the beans the day before, threw them into ice, patted them dry, wrapped them in towels and fridged them overnight. Before dinnertime, I sautéed the shallots well and had the pan sitting waiting for me to add beans and warm together. Carrots were cleaned, cut, trimmed and packed the day before dinner. Before guests arrived they were put in pot with sugar, water, butter and cloves, ready for a 5 minute heating. Very efficient.
Salad: Greens were washed and put in terrycloth bag the night before. Mushrooms were sliced in advance, dressing prepared the night before, walnuts chopped. Boom-boom-boom putting that together!
Dauphinoise: Where I nearly screwed up. I ran short of time and didn't START this until guests arrived. Cuisinart sliced quickly and I've since learned if I nuke a HUGE jug of milk and cream till boiling, throw some garlic in bottom of baking/serving topped with potatoes, nuke rest of garlic with the cream and pour over before slapping the thing in the oven to cook the results are as good as Julia's original recipe and infinitely quicker. Potatoes did not hold up dinnertime in the least! Just wish I'd remembered the salt!
Spinach Gratin: Next time I will have my cheeses all grated the night before; ditto with onion. Didn't ruin my rhythm, but that would've been smarter cooking. I cook this around noon on Christmas (Guests come four-ish) Do any of you do this in advance and fridge?
Tomatoes: Hassle-free. Wash 'em, throw em in cooking bowl, add a drizzle of EVO and popped 'em in oven next to spinach. They coexisted nicely, cooked at the same temp and same time. Good roomies.
Pear strudel: Since this is more labor intensive due to phyllo (and I'm pretty fast with phyllo after all these years) I did this first thing in the morning, the day before serving, prepped everything on tray without baking, brushed with butter and left in fridge. Stupidly, I forgot to bake them until guests arrived! Fortunately, the didn't take long and were ready for dessert in plenty of time. This year, I did ginger custard sauce at a decent hour, over a double boiler just to be safe. (Last year, I did it at 12:30 am. Was so sleepy, custard curdled. Put custard in blender to revive and did not put top on securely. Curdled ginger custard flew all over kitchen at 12:30 am. Not pretty.)
Krumkakes: Did a test run two days befor since I'd never used a krumkake iron in my life, the recipe was in grams (and also wasn't complete, I realize, perhaps due to the fact that the cousin who gave it to me speaks Norwegian as her first language.) Since krumkakes don't keep, I had to do these Christmas Day, a couple of hours before guests arrived.
Pie: Baked crust Monday and froze before baking. Friday, defrosted crust measured out all dry ingredients, baked sweet potatoes, chopped nuts, mixed ingredients for topping. Saturday threw everything together and baked. Worked like a charm!
Cookies: Baked ginger cookies five days in advance (we like them aged.) Mixed and fridged spritz and butter cookie batters Wednesday. Baked cappucino cookies Wednesday, baked and froze them unfrosted. Baked remaining cookies Friday, decorated Saturday (I decorate VERY quickly.) Did lots of dancing.
What I learned this year is that despite being The Antiplanner, it is necessary to get as anal as possible to make this come together correctly. Thanksgiving Day I actually wrote myself a cooking schedule (which worked beautifully) and I guess I'll have to bite the bullet and write one for Christmas as well, coordinating when things go in and out of ovens
Leebot
12-27-2005, 04:05 PM
May I just say, I'm breathlessly in awe of you, reading your diary.
I have Adult A.D.D. (yes, actually diagnosed), and "The ADD Cook" could probably merit its own thread as I'm sure I'm not alone. I love to cook as a form of creative expression, I love the nurturing feeling of making a nice meal for my loved ones and friends, and I also enjoy a certain spontaneity that comes with "anti-planning" -- but as with many other worthy endeavors in my life, I've discovered that for the ADD person, Planning and Structure really makes life so much easier and satisfying in the long run. (I made the Tiramisu Biscotti mentioned in another thread, and was so tickled to have a jar full for a treat when a friend came over for a spontaneous "movie night.")
I am practicing finding ways to plan my menus out far enough in advance to be able to also organize my cooking tasks as you have done, doing as much preparation as possible ahead of time, rather than have that frantic all-day rush on holidays and trying to juggle multiple cooking tasks, when I'd rather be enjoying the day at a more leisurely pace.
One of the things I've learned -- at least for myself -- is not to try too many new things at once (particularly when feeding guests), but rather practice certain special dishes throughout the year so that I have a good sense of the steps involved, and the flow of putting it together . . . and maybe have a good balance of new dishes with the more familiar so I don't feel so mentally scattered and overwhelmed.
One of the things I've learned -- at least for myself -- is not to try too many new things at once (particularly when feeding guests), but rather practice certain special dishes throughout the year so that I have a good sense of the steps involved, and the flow of putting it together . . . and maybe have a good balance of new dishes with the more familiar so I don't feel so mentally scattered and overwhelmed.
I agree with you wholeheartedly on that one. When I was first starting to entertain, I would NEVER serve anything I hadn't done before-- if nothing else, it preserved the illusion that I knew what I was doing. ;) (and as noted with the krumkake, even now with all the years of cooking and entertaining under my belt, I still felt better test-driving the krumkake recipe before serving.)
Holidays are the only time I can and will plan. Maybe because it IS the holiday and the end is for something very special, I find the planning end of it a pleasure. I know we have so many people here who love to plan and do it as a way of day-to-day life, I figured they might have some light to shed on ways to make things come together better for the holiday-- if not for my meal, certainly for someone else's.
Don't be in awe of me. I have a long way to go to achieve Gerdadom.
NOBODY has prep hints?
We just want to talk about what we cooked, not how we put it together or what we could do more efficiently next time around?
Sheesh.
annagins
12-28-2005, 11:59 AM
Sorry, Gail!
I didn't do any cooking or any planning this year. Instead, I ran away to Disney World and slacked off altogether on hostessing duties. But I did appreciate reading your thread and will take your advice next year.
sharon kopenski
12-28-2005, 12:02 PM
You sound like you had a great time and learned alot and produced a great meal My only thought is that I hope you keep notes. I have notes on my holiday dinners back into the late 70"s. I read them every year and it gets me all nostalgic and anxious to start planning and cooking.
HDgirl
12-28-2005, 12:07 PM
I apparently like to stress myself out with my holiday dinner. :D I was quite pleased with myself this year. I only cooked two things on xmas day. I did everything else before and just heated everything up. It worked out great since I was sick most of the week.
One thing that helped me feel organized is I made up my menu and guest list and clipped all the recipes that I was making to it weeks before xmas. Making up the grocery list was a breeze because of that.
I also had to eliminate one of my three desserts. I ended up being ok with that. I also gave in and had three of my guests bring apps and a salad which really helped ease my cooking load.
gertdog
12-28-2005, 12:13 PM
Well, I think you've already covered my prep hints, Gail!
I'm the anti-anti-planner. :D I love to plan menus and make lists. For a holiday meal I find my cooking schedule to be indispensable- laugh if you will but it usually covers the week prior to the event. For the few days prior it generally lists prep tasks. For the day-of, it tells me what I need to do and when, including things like defrosting things I've made ahead, or chilling wine and sodas. I always seem to forget about chilling drinks unless it's on my list!
I find it particularly helpful to look at all the recipes I'm planning to make so that if there are common ingredients, I can take care of chopping/peeling/whatever in one fell swoop. If I only have to wash the food processor once, I'm thrilled.
I also list each dish I'm planning to make, and next to it I note what serving vessels/utensils are needed so that I can make sure those are clean and ready to go when I want them.
Our holiday gatherings are generally fairly small- family is scattered all over the country and so I'm usually cooking for six or fewer people.
For Christmas Eve and Christmas dinner, here's what I did:
Xmas Eve:
Tamales with roasted poblano filling 3 days in advance, I roasted the chilies and then tossed them with sauteed onion, garlic, and herbs. The next day I shredded the cheese and tossed it with the pepper mixture, completing the filling. On Christmas Eve I made the masa, filled and steamed the tamales. It was a small batch and so not too time consuming, though in the past I've made larger batches and made them a week in advance, steamed them, and put in the freezer. They reheat beautifully in a steamer.
Roasted tomato and jalapeno salsa Made a day ahead, but held out the cilantro and onion to stir in at the last minute. I did chop the onion and cilantro a day ahead; I just think the flavors are fresher when they're combined at the last minute.
Frijoles borrachos Chopped the scallion, jalapeno and herbs a day ahead and stored in fridge. Simmered the bean mixture while tamales steamed, then turned heat to very low and held, covered, while tamales finished.
Green salad Made dressing a few days ahead; tossed together salad while tamales steamed.
Xmas dinner:
Wilted Spinach Salad with Roasted Peppers and Parmesan Roasted the red peppers during the same oven session as the poblanos for the tamales. Grated the parmesan and sliced the red onion the night before. Washed the spinach, spun dry and left in the salad strainer for a few hours. Assembled salad at last minute.
Potato Gratin with White Cheddar and Tarragon Grated cheese two days ahead at the same time I grated cheese for the tamale filling. Chopped up fresh herbs the night before (subbed these for the dried called for in the recipe).
Oven Roasted Carrots No pre-prep. Just poured baby carrots into a baking dish and tossed olive oil, salt, and pepper. Put them in the oven for the last 30 minutes of prime rib cooking.
Prime Rib My dad did this. One thing he tried that worked out well was searing one side of the meat on the stovetop before roasting- thus one end was a bit more well done and the other was medium-rare, satisfying all of the meat-eaters at the table.
Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts. My sister made this and she did everything ahead. I believe she did the ganache two days ahead, baked the cake one day ahead, and assembled it the night before. It was gorgeous (and delicious!)
uconnjenn
12-28-2005, 12:13 PM
I keep a spreadsheet with each dinner party menu and plan that I throw. It details the menu, the shopping list and breaks down preparation steps from each recipe that can be done ahead and lists how many days/hours in advance they can be done. Then I print it off and use it as a guide for my preparation.
The goal of each menu that I plan is always to find as many things as possible that can be prepared as much in advance as possible. For instance, the BC Spinach Gratin made my Christmas menu not only because it sounded delicious and got rave reviews but also because the recipe (at least the version that is in her cookbook that I have) says you can make it up to two days ahead and just top with the cheese and bake at the last minute. (It came out delicious I might add!)
HTH!
scudgal
12-28-2005, 12:14 PM
Another diagnosed ADD cook checking in. Not sure what tips to share except perhaps for this one: We served lobster ravioli for our first course on Christmas. The night before, after assembling the ravioli, we partially cooked it but just until al dente. Then right before serving, just quickly finished them off in a pot of boiling water. Worked like a charm.
Anybody else have tips to share? Would be most interested in hearing about them.
Leslie
I won't laugh, Gertdog. What you're describing is what I did for Thanksgiving-- tons of lists and schedules. I couldn't (and wouldn't want to) do it on a regular basis, but for something like Christmas, with SO MUCH going on, it's really helpful. Perhaps you've achieved Gerdaism (which, actually should be Gerdadom.)
Question for you, though. You stated that you chopped your herbs the day before. No problems with them becoming slimy?
uconnjenn,
Oooh... the gratin can be made that far ahead and doesn't suffer? That would be great. Everyone LOVES this stuff and I'd hate to have it turn out substandard. The recipe is floating around on the board; if you get a chance can you see if it's the same as the one in your book?
Anna,
Hope Disney World is less hellacious at Christmas than Disneyland. I haven't been there probably in 8 years-- the last time we went was Christmas Day. Was SO JAM PACKED just trying to get a tram out of the parking lot, we never went in. Kinda soured me on the place after that. Call me a fool, but I like being able to swing my arms when I walk. :eek:
gertdog
12-28-2005, 12:53 PM
Question for you, though. You stated that you chopped your herbs the day before. No problems with them becoming slimy?
Oh, I don't think I've achieved Gerdaism yet- the schedules and lists only work to the extent that I allow enough time to actually check off the items on the lists. :D Somehow I always seem to overestimate my available time by an hour or so, and so there's still some last-minute panic in the kitchen.
As for chopping herbs- if you dry them very well after washing, they should be fine. I wrap them loosely in a twist of plastic wrap and refrigerate. If you don't think they are dry enough, you can also store the chopped herbs in a ziplock or tupperware lined with some paper towel- that helps absorb any moisture. I do find that basil will darken if you chop it with a knife; if you tear it up with your hands it doesn't darken as much.
Laurielee
12-28-2005, 01:08 PM
:mad:
"One of the things I've learned -- at least for myself -- is not to try too many new things at once (particularly when feeding guests), but rather practice certain special dishes throughout the year so that I have a good sense of the steps involved, and the flow of putting it together . . . and maybe have a good balance of new dishes with the more familiar so I don't feel so mentally scattered and overwhelmed."
you would think I would learn this :( :( I'm the anti-anti-planner. I really am!! And I keep repeating my same mistakes over and over. Why dont I learn My C/E dinner was a total failure I should print this out and put it where I can find it next year.
I can give you tips on how not to cook a pirme rib ;). I didint post this on the other site, ibecause t pretty much wasnt anything to do with the food itself as it was the cook. now here are tips of what not to do.
dont take your 5 # prime rib out of the frig at 5:00, recipe (says to bring to room temp, put in oven at 5:30 cook it for an hour and it supposed to be done. (this should have been prepped early in the day) meat comes out thermoeter must have been hitting the bone because it said it was done, it sat for 20 minutes DH cuts into it its raw!
cant forget the madera sauce to go with the roast, just whip that up while you cooking everything else, trying to get dinner on the table before 7
make your garlic chive mashed potatoes at 6:00, you are frazzled and forget to put in the garlic.
start trying to find certain recipes on the internet while you are cooking, it would be too easy to have had them printed out earlier.
oops those honey glazex carrots that could have been made ahead didnt happen so it was just plain old carrots mixed with borwn sugar. and they were undercooked at that.
make your vanilla cream sauce to go with the grand marnier souffle while you are trying to finish up the rest of dinner, then you realize you dont have time so skip that.
it justs a souffle easy enough to whip up after dinner. be ain a hurry and dont get thoseegg whites folded properly so it tastes like scrambled eggs.
okay thats off my chest, I have been wanting to vent for a few days.
I said I swear everything will be made ahead next time.
so I am looking forward to reading others tips and suggestions
Laurie
Leebot
12-28-2005, 01:28 PM
(((Laurie))) I feel your pain, I truly do. This has SO been some of my dinners . . . esp the part about getting recipes off the 'net late afternoon!
sneezles
12-28-2005, 01:29 PM
NOBODY has prep hints?
We just want to talk about what we cooked, not how we put it together or what we could do more efficiently next time around?
Sheesh.
Sorry missed this thread until just now and I'm sitting imagining the antlers...where's a pciture?!?!
Unfortunately, this year I have learned that I cna no longer spend all day on my feet...my feet swell so bad I can't wear shoes!
I have used a cooking schedule for years. Learned it from catering. I also prep all veggies.
For some reason my beef tenderloin was done early this year and it was much larger than normal so I can't figure that one out! Could be it was at room temp too long?
Picture? Of ME?? Ha!
Believe me, Dolores had a heck of a time getting me to put photos on my profile on the Provida site-- when she used it as a condition of employment I finally acquiesed. Grudgingly.
Antlers, by the way, were paper, courtesy of Whole Foods. My son and I were walking around the house for days, wearing them. (Yes, he's a chip off the ol' block-- demented like Mom. :D )
Laurielee
12-28-2005, 01:44 PM
Gail and sneezles do you do a bone in prime rib? that sounds much easier to cook than one that has a bone it
Laurie
sneezles
12-28-2005, 01:49 PM
YOu have a pciture on Provida...I'm going lookin'! :p
Laurie,
I do a tenderloin but if I had a choice I'd probably do a bonelss prime rib. It's certainly marbled enough to still be very tasty sans the bones.
uconnjenn
12-28-2005, 01:52 PM
I actually did use the recipe that's been around here - it came from the Food Network. It made more servings than the one in the cookbook but the proportions looked the same so I went with it. I made it on Friday and just pre-grated the cheese that went on top. Then topped with the cheese and baked it on Sunday. It was terrific.
Also, in terms of chopping herbs ahead, I find most can be done a day ahead including, parsley, cilantro, rosemary, thyme etc. The only one I find really suffers is Basil because it tends to bruise and blacken if not done ahead of time.
HTH!
Gail and sneezles do you do a bone in prime rib? that sounds much easier to cook than one that has a bone it
Laurie
Absolutely I use bone-in. The recipe I use is from Cook's Illustrated makes a wonderful jus from oxtails, onions and the ribs (plus meat drippings, broths, wine and fresh thyme.) The butcher cuts off and ties on the ribs with twine. You detach them, brown the meat on both ends plus the fatted side, then you tie the ribs back on before roasting the meat.
Susan,
Maybe I shouldn't've said anything about those photos! :eek:
... I made it on Friday and just pre-grated the cheese that went on top. Then topped with the cheese and baked it on Sunday. It was terrific.
Also, in terms of chopping herbs ahead, I find most can be done a day ahead including, parsley, cilantro, rosemary, thyme etc...
HTH!
Thanks so much! Will add that to this year's notes.
Laurielee
12-28-2005, 02:28 PM
"The butcher cuts off and ties on the ribs with twine. You detach them, brown the meat on both ends plus the fatted side, then you tie the ribs back on before roasting the meat."
Gail, I think I am hearing you right, that your roast was completely sliced thru? like apice of steak and you put it back together? if that is the case I did not know that, I thought the was just getting it started for you
I asked for mine to be cut and tied, which it was tied but DH couldnt get it cut, he totally butchered it, thats why I thought a boneless would be easier mine must not have been cut.
Laurie
Good thread, Gail. I have always wondered why I can't get the holiday meal /meal for family and friends on the table in a reasonable amount of time, or within 30 minutes of the designated time. I don't plan on a daily basis either, but for holidays I AM THE PLANNER! You have to be especially when there are 5 darling rug rats anxious to open gifts. On CE I had only a few things to complete. No problem. I think. Pulling the prime rib out and letting it sit and getting it into the oven on time was at the top of my list. That worked out right, but I ended up not making the popovers and the salad with cranberries because it was 3:15 and I had to get ready for 4:00 CE Mass. Where did the time go? I was up since 5. I like the tip on BC;s spinach gratin which I did make. I will be interested in reading more replies.
Vicky
You're correct that the ribs weren't completely detached. They were cut all the way through except for about the last inch and were quite easily cut the rest of the way.
Good thread, Gail. I have always wondered why I can't get the holiday meal /meal for family and friends on the table in a reasonable amount of time, or within 30 minutes of the designated time. I don't plan on a daily basis either, but for holidays I AM THE PLANNER! You have to be especially when there are 5 darling rug rats anxious to open gifts. On CE I had only a few things to complete. No problem. I think. Pulling the prime rib out and letting it sit and getting it into the oven on time was at the top of my list. That worked out right, but I ended up not making the popovers and the salad with cranberries because it was 3:15 and I had to get ready for 4:00 CE Mass. Where did the time go? I was up since 5. I like the tip on BC;s spinach gratin which I did make. I will be interested in reading more replies.
Vicky
I think that each year I learn how to do something a bit more efficiently-- thus picking up a more pointers here is very beneficial. For so many years, my company would arrive to find a harried and half-pickled Gail in the kitchen, slapping something together, recruiting someone to chop shallots or wash veggies as I flitted back and forth across the kitchen, dribbling juices all over the floor. This year was a bit challenging because I knew I had to do the krumkakes around noon, at an hour when I should've been immersed in making the potatoes and getting my appetizer area set up.
SandyM
12-28-2005, 03:07 PM
My son and I were walking around the house for days, wearing them. (Yes, he's a chip off the ol' block-- demented like Mom. :D )
I can vouch for this. :p
Sorry. I couldn't resist. :p
Loved reading your post, Gail, and I would love to be a guest at your table some day. The only thing I can comment on is the gratin (because I, too, am an anti-planner). I've done the spinach/chard gratin ahead of time, refrigerated for a few hours, and it came out fine. I haven't tried it overnight, though.
Good to see you, btw. :)
MISSINDI
12-28-2005, 03:10 PM
Gail, I'm totally with you on not prebaking/freezing baked goods. Yeah, I suppose it's more efficient, but a) you're right, it's not the same "feel," and b) they just don't taste the same.
That said, I'm intrigued with the thought of having a set holiday menu and perfecting it down to a science. I definitely repeat favorite recipes, but I've never repeated a whole holiday menu. This year, I made cioppino to get 5 of our 7 fishes in. Partly to cut down on the stress of having 7 different fish dishes for Christmas Eve, and partly to make it easier on myself to allow me to actually enjoy the evening. And I have to say, this was one of the most relaxing holidays I've had in awhile, and Thanksgiving, somehow, ended up being the same way. I'll definitely repeat the stew next year, and possibly just change things around it.
I've also resigned myself to the idea that everything doesn't have to be ready the MOMENT guests walk in the door. It's ok to still be lingering in the kitchen. My sister is the unofficial bartender when I entertain the family, so that takes something off of me. I give her the "cocktail" choice and the ingredients and she goes to work.
Lastly, when people offer help, I let them, even if it's just bringing things to the table.
I can vouch for this. :p
Sorry. I couldn't resist. :p
Loved reading your post, Gail, and I would love to be a guest at your table some day. The only thing I can comment on is the gratin (because I, too, am an anti-planner). I've done the spinach/chard gratin ahead of time, refrigerated for a few hours, and it came out fine. I haven't tried it overnight, though.
Good to see you, btw. :)
Okay, so I'll know for the next time I do THAT gratin, too, then. (I did that one at Thanksgiving-- this year NOT in double quantities.) Last year, my kitchen was taken over my massive amounts of greens. Every large container I had was overflowing greens. It was on the floor, on every conceivable surface. Looked sort of like the scene from Gremlins, after that one explodes. :(
PS I've booked Shirley and Pete for 2007. Am open otherwise. :D
I've also resigned myself to the idea that everything doesn't have to be ready the MOMENT guests walk in the door. It's ok to still be lingering in the kitchen...
Oooh, I wouldn't WANT that. Gerda just has things ready to go-- a bit of warming here, a quick buzz through the blender there.
I rather like standing over the stove stirring my sauce (glass of wine in free hand) chatting with my guests. They're drifting in and out, munching on appetizers, I'm in control. This year, I actually got to come out of the kitchen and hang out with the guests. This was good.
...until I suddenly cried, "OMYGOD! THE SAUCE!" and ran back into the kitchen, having completely forgotten to make the stuff.
It's the frantic, last-minute frenzy I've been working working to ditch.
krispy spo
12-28-2005, 06:54 PM
Like many, I keep a list with my menu and the prep work by day. I also set my table and put out the serving dishes/utensils a day or two before. It really helps a lot, but I think when you are serving a meal with many courses or many dishes it is always crazy! I hosted Christmas dinner for 10 and since I did a lot of prep work in advance I was able to sit and relax for a decent part of the day. I enjoy hosting holiday events and making the meal special, because that is something I remember about my childhood. As I grew up I began to appreciate the wonderful foods that were served and the amount of time my various aunts had spent preparing for the meals. I think that those holiday dinners were the start of my love of cooking (and eating)! Here's my rundown:
CL's Beef Tenderloin w/ Roasted Garlic & Horseradish Crust - trimmed the beef tenderloin days before and froze it. Roasted the garlic 2 days before (squeezed out the garlic and stored in the fridge in a bowl). Mixed up the crust the day before. Put the crust on the beef early in the morning on Christmas so all that was left was to put the pan in the oven.
CL's Mushroom Wine Gravy - made it the day before so it just needed to be reheated.
Carrot 'coins' - peeled, sliced and parboiled the day before and stuck them in a ziploc bag. Chopped fresh parsley on Christmas morning.
Gourmet? Roasted Brussels Sprouts w/Pancetta - cut sprouts and pancetta early in the morning, tossed w/olive oil and threw in a ziploc bag so I only had to throw them on a cookie sheet and put them in the oven.
Mashed potatoes - roasted garlic 2 days before. Unfortunately, not much else could be done ahead.
CL's Pear and Walnut Salad w/Cranberry Vinaigrette - made the dressing 2 days before. Toasted the pecans the day before and put them in a ziploc. Chopped the red onion that morning and put it in a zipoloc. Chopped the blue cheese that morning and put it in a ziploc. Plated the salads while dinner was cooking b/c I didn't want the pear to turn brown.
Appetizers - made the BA Proscuitto Gruyere Pinwheels a few days ahead so I just had to slice and bake right before guests arrived. Made the dressing for the CL Antipasto Bowl the day before. Prepped the Antipasto and tossed it in a ziploc with the dressing early in the morning. Same thing for Marinated Shrimp. Mixed up a Chipotle Cheese ball the day before, rolled it in chopped parsley that morning. Prepared CL's Smoked Salmon Crostini early in the morning and spread it on the crostini right before guests arrived. My dad also brought 2 appetizers so that helped.
Desserts - made the CL Chocolate Peppermint Ice Cream Cake 2 days before. Bought a tiramisu cake from a bakery. Baked 7 or 8 kinds of cookies 3 days before.
PS - If you actually read this whole post you will notice that I go thru a ton of zipoloc bags - it saves my time on cleanup plus I can usually stack a few on top of each other and use less space in the fridge.
gertdog
12-28-2005, 07:50 PM
PS - If you actually read this whole post you will notice that I go thru a ton of zipoloc bags - it saves my time on cleanup plus I can usually stack a few on top of each other and use less space in the fridge.
Ditto this- I use a lot of ziplocs and plastic wrap when prepping large meals. I'm usually not a fan of disposable storage, but for holiday meals it's great to be able to just toss the bags/wrap rather than fill up the top rack of the dishwasher with lots of little tupperware containers.
brownie12
12-28-2005, 07:53 PM
My best hint, and the key to my sanity on holidays or for parties, is my timetable. I start at the bottom of the page with serving time, then backtrack my way through everything I have to cook, toss, set out, etc. Then I try to move what I can to the day before to make it easier. I list everything, though, with the time to do it. (4:15-butter out of fridge to soften, fill coffeemaker, remove ham from oven and let stand) After a big goof one year-forgetting to bake and serve one side dish, I make a final comparison of my schedule to the menu I have planned. Saves head banging later. ;)
VictoriaL
12-28-2005, 08:22 PM
My best hint, and the key to my sanity on holidays or for parties, is my timetable. I start at the bottom of the page with serving time, then backtrack my way through everything I have to cook, toss, set out, etc. Then I try to move what I can to the day before to make it easier. I list everything, though, with the time to do it.
This is the only way that works for me. A timetable and lists. I also go through every recipe and prepare what I can ahead of time (up to a few days, in fact). Herbs are chopped and placed in labelled plastic bags, veggies are chopped and stored in labelled plastic containers (labelling is key here!), refrigerator-stable sauces are prepared, etc. Then I note on the recipe that this "step" is completed and ready (or I'll do it twice...) I polish the silver and the glassware at least two weeks in advance. And I will take all of the serving pieces out of the various cupboards and closets, place a strip of paper in each upon which is written the recipe that it will be used for, and place all of the pieces to be used in a separate area until the day they are needed.
Missindi, I did the cioppino this year, too, and also "got in" five of the seven fishes (crabcakes and broiled haddock being the remaining two)-- but then my brother decided to make calamari and smelts, so we ended up with nine fishes... it will be a while before I make seafood for dinner... ;)
Leebot
12-28-2005, 11:30 PM
Wow, I am even more awe-struck. This thread has been VERY helpful to me, and inspires me to do as much ahead of time as possible. And Gail, thanks for starting the thread (even though it was initially sluggish).
Leonard
12-29-2005, 04:54 AM
Wow, reading your post made me tired!! Sounds like a beautiful, delicious menu!
I also made the Spinach Gratin for DH's family holiday dinner.
I assembled the entire dish EXCEPT for the swiss cheese & Parmesan sprinkled on top. Covered it tightly, keep it in the refrigerator overnight. I brought it to almost room temp and sprinkled the cheese and finished in the oven for the recommended time. This was very helpful.
tea4one
12-29-2005, 04:54 AM
My tradition is to put on Christmas CD's (and this year, I even wore antlers) dance around the kitchen to the music and let the flour fly. I don't get that same feeling baking in advance. And if you wear antlers BEFORE Christmas, people think you're even crazier than you look. No advice as of yet, just would like to say thanks for the giggle. I could really picture myself doing this to get myself in the Christmas "spirit", becaue Lord knows I didn't have any this year!
Laurielee
12-29-2005, 09:55 AM
what a wonderful thread!! everyone and their prep tips are an inspiration. I need to follow these suggestions when I have my supper club over or anyone else for that matter.
One thing I completely forgot in my previous rant was my salad that didint happen due to lack of time, I was suppose to make a warm bacon blue cheese salad.
I look back now and that could have been prepped ahead of time by cooking the bacon, reserving the drippings and just reheating the bacon and drippings.
the big thing I am learning here from everyones posts is putting in a timetable for how long everything takes to prepare, I have never done that
Laurie
brownie12
12-29-2005, 10:47 AM
Oh, and only set out your cooking dishes and set the table ahead of time if you don't have pets. I did this one year-sounded like such a great hint-and walked in with my family to find my cat curled up in the Pyrex on the counter. Rewashing all the dishes at the last minute was way less fun than it sounds. (Years later though, the pictures do make us laugh-just like Mom said they would. But it was years.) :rolleyes:
Sounds like the timetables are indeed the way to go. I admit I got sidetracked and never actually wrote one up for Christmas and now realize (after doing the last-minute potato and jus dash) that was a mistake. Better luck next year.
I'll also have to have a look at some of the appetizers krispy spo used. Gotta do New Year's Eve still...
brownie12's suggestion about setting the table in advance reminds me of my mom, who loves telling me that so-and-so chef recommends setting the table a day or more in advance, and that it would be so much easier if I did the same...
...till I remind her that our dining room table is our ONLY table... :confused:
buffygirl
12-30-2005, 04:56 AM
Like others, I find an extremely detailed time table to be very helpful. Also if any guests arrive an hour early (not that my MIL would do that or anything :rolleyes: ) I can point to the list and give them something to do.
This year I must admit that I only made CE dinner, and calling it "dinner" is actually a major stretch. I made my annual batch of BA Corn and Sausage Chowder, then "fancy" panini to go along with it. I even served store bought pies and truffles. :eek: I was able to make some home made cookies. I just barely managed to make it to Whole Foods to pick everything up, let alone cook it. I still have not mastered cooking with a 4 month old :)
Speaking of, Stephanie, how in the name of heaven did you achieve what you did with your little one??? I'm so impressed!
My big cooking venture post baby will be tomorrow night hopefully. Beef tenderloin, some sort of potato and asparagus. Surely I can manage that. :)
Kim
Popping back in here, but everytime I see this thread at the top causes me to think how I can make better use of my time. Our meal was large and good.
We had appes. soup, fish, pierogi casserole-these are have to's, prime rib, sweet sour beets, spinach gratin, beans with mushrooms, mushroon bread pudding and rolls. Too much food for 6 adults and 5 grandchildren who are not interested in eating, well, except for one of them. I need to cut back as DH says. I think I should pick and choose and concentrate on just a few rather than the quantity of food on the table. These are just my rambling thoughts on the subject, really no tips to share.
Vicky
gertdog
12-30-2005, 10:01 AM
Speaking of, Stephanie, how in the name of heaven did you achieve what you did with your little one??? I'm so impressed!
Three extra pairs of hands that were eager to hold the baby. :)
Believe me, our weeknight meals of late when it's just me and DH are veeeeery simple. I'm still working my way through the freezer stash I built up before DS was born- easily the best gift I gave myself.
vBulletin® v3.8.6, Copyright ©2000-2012, Jelsoft Enterprises Ltd.