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HOW TO MAKE MAGIC WITH LEFTOVERS

Bet you thought I was going to offer a list of recipes. Nope! Been there done that! Don’t believe it? Check the site archives for relevant posts from Dec.-Jan. 2012-2016 or simply click on those for sides and poultry on our home page panorama. This posting isn’t about USING UP leftovers, but about saving them to enjoy in various ways later, or, in short, freezing them. This is the first of at least two holiday dinners, perhaps more, for most of us and a great time to figure out ways to handle the surplus.

Personally, I like one re-run of the dinner a night or so after, not everything, just a balanced sampling to judge how well I did, but that’s it. Any other leftovers have to be presented differently or in other combinations at later dates. I’m sure you guys have your own reasons to avoid the leftover treadmill; guests and insufficient quantities for them, other plans, dietary overload and honestly, boredom with repetition. In all cases the solution is to use magic. Make leftovers disappear and reappear in the future as something else. The only way to have this trick work is by freezing.

Pan sauces are what make the ‘Presto!’ possible, especially for meat. Any of the many recipes that call for browning thin pieces of meat in a pan, removing them and deglazing the pan with liquid to make a sauce, then returning the meat to the pan to finish it or rewarm, qualifies for a leftover-make-over job(See posts for 12/4&12/14). The only change is that rather than browning the meat, the sauce is started by browning a little butter, optionally with a bit of oil and adding a few grains of bouillon powder. Proceed as the recipe dictates and simply add the leftover meat when directed it be returned to the pan. To make a frozen dinner for a later date, put the meat in a plastic container, pour over the sauce and cover with plastic wrap before adding the lid.

The same process can be used with frozen meat to make a quick meal. Simply make the desired sauce and add the thawed meat to it, heat through and serve. This holds true for more traditional sauces as well, such as a Béchamel, or white sauce for a la King, or curry. Voilà! Dinner is served!

Vegetables can be frozen in their serving sauce but not sauced before freezing as meat. For example, if you want to combine different ones into a gratin for later, cut them into a uniform size and freeze them together but don’t make the sauce or topping until thawed and ready to cook for serving. It’s also surprising how well many vegetable dishes’ flavors blend, when they’ve had a chance to meld during freezing. Often further enhancement isn’t needed. Saves work! Raw vegetables don’t freeze without blanching.

So let’s brush up on freezing facts. There are relevant posts in the site Table of Contents for 1/19&25/12, 2/2/12. which may help. First, a full freezer is most efficient, since it uses less energy. Second, a freezer works best when the temperature is set at -10 deg. F which assures that it will consistently operate at 0 deg. F despite the door opening and the addition of more foods. This is the optimal temperature for preserving food. Another recommendation is that there be 1 inch of space between packages to maintain air flow, but I confess this is beyond me. I’m always short of room!

A well maintained freezer should keep food safe for 36-48 hrs. during a power failure. If you anticipate one or are going away and want to make sure your frozen things are still safe, a neat trick is to freeze an inch of water in a plastic cup and put a quarter on top. You can gage by its position in the cup if the power was off, for how long, if things have refrozen and what to check. If the coin has sunk into the water, there will be ice crystals in the food packages and a check should be made before re-freezing, seafood should be discarded, and some quality will be lost in the foods that can be saved. If the quarter is on the bottom of the cup, and the water is frozen over it, everything is suspect.

Proportioning is as important in freezing leftovers as it is with fresh items, and should be done in your normal amounts. I’ve found two-serving size packages best. I can open as many as I need, but the smaller sizes freeze faster, are easier to arrange in the freezer, even when grouped in a bag they’re flexible. This is especially true of dealing with leftover roasts. Of course it depends on the amount that remains, but I strip the meat from the bones and package it tightly in plastic wrap, according to size for possible use, large pieces to small soup ones. (One note, poultry white meat tends to dry. Plan to use it first.) Loins, I debone and slice. Bones can be frozen separately, but their shape is an awkward fit in the freezer. I find it easier to simply boil them and store the broth in small containers.

Other foods can be dealt with in the same way. One doesn’t freeze a large casserole if one normally cooks for few. Soft items or things with a liquid content, a sauce or gravy, should be frozen in freezer box containers with tight lids. These are sold in various sizes in packages of 3 in supermarkets, even in Dollar Stores. Their advantage is that they can go straight to the microwave, which is the preferred method of re-heating these foods. They also allow for combining leftovers into complete frozen dinners to have ready for busy nights in the future. To ensure freshness when using boxes, cover the surface of the food with plastic wrap, smoothing out any air pockets, before closing the lid.

Desserts can be dealt with much like roasts. Cake, whole or sliced, wrapped tightly and stored in plastic bags is fine. Pies and other desserts should be covered in plastic wrap, arranged in boxes with tight lids. This category can be tricky though. Dishes with fresh fruit mixed in don’t do well, neither do egg based custards. One guide is that if the dish doesn’t exist commercially frozen, you shouldn’t try to do it at home. It’s often better to share any excess, or make it available to the family as a snack.

Cold, fresh salads are not open to freezing. Hot cooked ones, like hot chicken salad, follow the normal rules. I’m including lists of foods that freeze well and those that don’t at the end of this post.

Obviously, plastic wrap plays a big part in freezing leftovers. It’s easy to use, sticks to itself, allows visibility, but above all it’s airtight, and this is very important. There are 5 factors which can spoil frozen food:

• Bacteria, yeast and mold which can be stopped by using quality products, sanitary cooking conditions and storage at proper temperatures, which is covered above.
• Enzymes are in all foods and account for ripening but are not a concern here since the food has been cooked.
• Formation of ice crystals can be avoided by making sure the freezer temperature is properly set to freeze the food as quickly as possible.
• Oxidation occurs when air is trapped in the package. The oxygen causes a chemical reaction that destroys quality.
• Freezer Burn is caused by improper wrapping too, but is caused by the dry air circulating in the freezer draining the moisture from exposed food.

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Although the last two are not considered health risks, they very definitely ruin texture, quality and taste. So assuring that no air is trapped in the wrapping or reaches the food is very important. It’s vital to make sure the plastic wrap adheres to every surface of the food without any air bubbles or gaps. This means tightly wrapping packages and covering the surface of boxed foods before putting on the lids. Always remove the wrap before heating or using the food.

As a general rule for freezing, always make sure food is cool before packaging, preferably at least a little below room temperature. Steam vapors trapped in the wrapping speed up oxidation and can create gaps in the wrapping to allow for freezer burn.

Zip lock bags are a useful tool in freezing too. They are great for irregularly shaped things like roast bones, corn kernels and sauces. Gravies, where fat rises to the top and solidifies, store better in plastic containers. Heavier plastic bags are good for holding packets of meat. I use them for chicken parts and of course for leftover roast meat. However, always carefully press the air out of the bags, even though the packages inside are individually wrapped.

Re-heating most leftovers is a job for the microwave to be done in intervals, rotating occasionally according to amount being heated and the oven manufacturer’s directions. Thawing isn’t usually necessary but crispness is lost in freezing, so a quick run under the broiler can be a good finishing touch for those dishes that have breading or a crust. The packets of roasted meat should be thawed. Larger pieces can be added to stove top sauces, medium ones to unbaked casseroles and small shreds to soups. Broth should be thawed in a pot as a soup starter. Desserts can just be thawed and eaten, unless they are meant to be served warm, then they get the microwave treatment. All cooked frozen foods should be heated and/or eaten upon thawing. Do not put it in the fridge for the next day or let it sit on the counter.

Leftover foods with a combination of ingredients should be eaten within 3 months at most. Taste and texture both suffer if kept for longer periods. Things with many small pieces, ground meat, even cooked in meat loaf, or the shreds meant for soups, offer more surface areas and can spoil faster, so should be used up first. The salt in cured meats like, ham and bacon speeds rancidity, so if they must be frozen, in a casserole say, be sure it’s only for a short period.

That’s about it for the “How tos” so now let’s look at the “What tos” and “What not tos”. Here are the promised lists of cooked foods that freeze well and those that don’t.
Cooked foods that freeze well:

• Pastries, rolls, bread, cakes, baked and unbaked. A little oatmeal or cookie crumbs help retain the moisture in raw fruit pies.
• Meat loaf
• Casseroles
• Pasta, rice and couscous, sauced or not. May need 1 Tbs. or more of water before reheating for solo use, but not if adding to soup or other liquid.
• Cooked beans. If making them for freezing, slightly undercook. If it’s a dish with ham or bacon use within 2 weeks.
• Custards thickened with arrowroot or tapioca
• Hollandaise Sauce will separate due to the egg yolks and will need whisking after thawed
• Soups, but any milk or cream addition should be made when reheating to serve

Cooked foods that DON’T freeze well:

• Eggs—whites become watery if raw, including icings and soft fillings made with them, and rubbery cooked. A few grains of salt prevent yolks from thickening.
• Custard and cream pie fillings
• Cured meats(see above)
• Milk products with a butterfat content of less than 40% will separate
• Fried foods
• Cold salads
• Mayonnaise (not incorporated in a dish) and other emulsified sauces must be beaten again
• Pepper, cloves and synthetic vanilla become strong and often bitter
• Fat separates in gravy and must be beaten or whisked
• Salt loses flavor
• Sauces thickened with flour or cornstarch separate and must be stirred well or whisked
• Eggplants and potatoes other than mashed and candied sweet s
• Raw vegetables must be blanched first

RECIPE EXAMPLES: These are for 2 servings but are easily doubled. They can be used for poultry, pork and veal. As stated above, if the sauces are added to the meat before freezing, they can be boxed as frozen dinner entrees to be eaten at a later date.

ORANGE SAUCE – Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
¼ tsp. bouillon granules
¼ cup frozen orange juice concentrate*
¾ cups white wine
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar as needed. This sauce should be tangy. Add the meat to the pan and simmer, covered, for about 10 min. to infuse the flavors. Serve hot.
* ½ cup if fresh orange juice is substituted, and dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat..

Variations:
1)This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional and lends flavor
2) After sautéing the onion in the oil, substitute 1 cup Madera or Marsala with 2 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
3) Substitute white wine for the others mentioned above. Add 1 tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.
4) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the 1 cup white wine and optionally about 8 sliced stuffed olives. Stir to partially thicken sauce. Add meat and heat through. Serve hot.
5) Add 1 Tbs. oil, 1 ½ cups canned diced tomatoes and garlic powder to taste. Serve hot on a bed of fresh or canned spinach.

SAUCE NORMANDY: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
1 cup apple juice—preferably cider
2 thick apple slices—core removed
Brown sugar and cinnamon for sprinkling
1 Tbs. brandy – optional
¼ cup sour cream- optional
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, brandy, if using, and juice and bring to a boil. Reduce heat, add meat, topped with apple slices sprinkled with sugar and cinnamon. Simmer covered for about 10 min. basting occasionally, until apple is cooked and sauce has boiled down a bit. Remove meat without disturbing apples and add cream to pan, if using. Stir to incorporate and warm through. Spoon the sauce under or around meat, not over the apples. Serve hot.

Sour Cream Sauce: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion sliced fine
1 Tbs. oil
¼ tsp. bouillon granules
4 oz. sliced mushrooms or 4 oz. canned-drained
¾ cup sour cream OR equal amount half and half 1 with 2 tsp. lemon juice
6-8 stuffed green olives – sliced or 1 Tbs. capers
Parsley and Paprika as garnish.
Sauté the onion in the butter and oil until soft, about 3 min. add the bouillon, cream and mushrooms. Stir to incorporate. Add the meat and gently heat through for about 10 min. until sauce thickens. Add the olives or capers after the first 5 min. Serve hot garnished with paprika and 2 Tbs. parsley if using fresh, 1 Tbs. dried. Serve hot.

7 DESSERTS FOR THANKSGIVING THAT AREN’T PUMPKIN

Turkey and pumpkin, in fact all winter squash, are native to North America, so it’s logical the traditional American Thanksgiving Dinner should feature roast turkey and pumpkin pie. In fact, Pumpkin Pie Spice Mix has become so popular that it’s now considered the signature flavor of fall. For those who like the taste but not the pie, I wrote a post on Oct. 6, listing other pumpkin or squash desserts that can substitute.

Then there are people, and I’m one of them, who would prefer a different type dessert. Fortunately there’s lots of autumn produce with tempting recipes, nuts, apples, pears, cranberries, grapes and/or raisins. After all, Thanksgiving is officially a ‘feast’, and that implies options, so why not include dessert choices? I’m listing several recipes which ‘fill the bill’. They also fit the requirements I’ve been following in this series of postings. They can be made ahead, are easily transported, need little attention on site, and a few will appeal to those seeking something ‘lite’ after a big meal.

Offering a dessert selection on Thanksgiving isn’t a new idea. Since colonial times, mince pie was a Thanksgiving alternate to pumpkin, but, aside from being an acquired taste, mincemeat has some 20 ingredients and is so labor and time intensive that by the 1920s it was mainly commercially produced and by the 1940s offered in condensed blocks in expensive specialty stores. It disappeared from menus because like many antique foods, it doesn’t fit in a healthy diet,requiring goodly amounts of sugar and suet. I offer a 21^st century recipe that imitates the taste. The Apple, Raisin, Walnut Pie can be made days in advance, assembled and baked on the day.

The French Apple Pie recipe is one of mine. It’s more a compote than regular apple pie and lighter without a thickened filling or upper crust. The Pecan Pie is the first recipe I ever developed and the one that started me down this road. I lived in a section of the U.S. where it was never served, and I decided, if I had to make the pie, I would not settle for one with an overly sweet gelatin-like filling and a few nuts on top. I wanted one with pecans in it, on it and a custard-like filling. I got what I wanted, if you agree, let me know.

I’m saving the cranberry recipe for December. The color is better suited for those holidays, and the fruit is part of the Thanksgiving meal so who needs repetition? Without frosting, the cakes are less sweet than regular layer cakes. The apple one makes a great snack or even a breakfast. The rest of the dessert recipes below are for those who crave something lighter, less filling, to end the meal.

So Happy Thanksgiving! Enjoy your dinner and we’ll deal with the leftovers, in a slightly different approach, next week.

PIES: All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—
My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.
French Apple Pie
3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garn garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie
1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Line pie pan. Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well.

My Pecan Pie
¼ cup butter
2/3 cup brown sugar
3 eggs well beaten
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1 tsp. vanilla
Dash salt
1 cup pecan halves-divided 1/3 cup reserved
Crust for pie shell
Chop 2/3 cup pecan halves. Cream together the butter, brown sugar and salt, add the syrup, incorporate well, then fold in the eggs and chopped nuts blending evenly. Pour into the pie shell and use the reserved nuts to decorate the top. Bake in a 450 deg. oven 10 min. and reduce heat to 350 deg. for 30-35 min. more until a knife inserted comes out clean. Cool. Pie will puff then fall slightly. Serve on day of baking or store covered overnight.

CAKES: Both serve 8
Pear Ginger Cake: Use a 10 X 2 inch round cake pan. Serves 8 well
6 pear halves preferably fresh from 3 Anjou pears. (1) 16 to17oz can of pear halves can beused, see below **2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins or raisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., epending on the oven wattage, or until just fork tender. Allow to cool in the liquid. Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.

Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake. *Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper ** Fresh pears are better for this cake, because, once cooked, pears are very fragile. Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter as well as fresh.

Dutch Apple Cake: Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve inverted onto a plate or from pan. Optionally pass whipped cream. Can be made 1 day ahead, store at room temperature.

FRUIT
Wine Poached Pears: Serves 8
8 Bosc pears—peeled but stems left on
2 cups cranberry juice
1 cup lighter red wine such as red zinfandel or Pisano
1cup water
¼ cup sugar
1cinnnamon stick
Put everything but pears in a large pot and heat to dissolve sugar, bring to a simmer and add pears. Cover and continue simmering, turning occasionally until pears are tender 15-20 min. Cool in syrup still turning to keep color even. Can be made a couple of days ahead, but chill fruit separate from syrup to keep color even. Gently re-heat syrup and serve around pears.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance.

PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING

The past few weeks, I’ve been talking about amortizing holiday preparation to save money, time and stress by buying ingredients and cooking in advance. Thanksgiving is the perfect time to try this approach, especially if your gathering involves family and/or friends who contribute dishes to the feast. Having things that need little finishing or only re-heating time can make a big difference. It allows for a flowing schedule by freeing appliance waiting time, especially with a bird in the oven, and counter space, reduces ’prep-mess’ and clean-up, to say nothing of helping to avoid frayed nerves in the kitchen.

Below are recipes for vegetables and salads that are simple to make ahead, can be transported easily and are quickly finished or re-heated for serving; perfect Thanksgiving fare. They round out last week’s posting of stuffing and potato suggestions that fit the same qualifications. Next week I’ll tackle fall desserts but please check out my recent posts of Oct. 6 and Oct. 13, and that of Nov. 13. 2015, covering pumpkin desserts and squash dishes which also fit Thanksgiving menu tastes and requirements.

Corn Pudding: Serves 6
2 (14oz.) cans creamed corn – yellow or white
1 (14 oz.) can whole corn kernels –yellow or white
2 eggs – beaten
Cinnamon for garnish
Combine all ingredients in a lightly greased 2 quart casserole, sprinkle with cinnamon. Bake in a 350 deg. oven for 30 min.or until top is set. Can also be cooked in a microwave for 8 min. turning once. To transport, put the mixed ingredients in a plastic container and pour into casserole to bake. Serve hot

Spinach Pie: Serves 4
1 (10 oz.) package frozen chopped spinach-thawed, partially drained
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
Pinch nutmeg
Mix first 3 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake in a 350 deg. oven for 30 min until set or microwave for about 8 min. turning once. Serve hot. To transport, put the mixed ingredients in a plastic container, then pour into a casserole to bake. Serve warm.

Balsamic Brussels Sprouts with Walnuts and/or Bacon: Serves 6-8
1 lb. Fresh Brussels sprouts trimmed and parboiled 5 min. OR 1 lb. frozen and thawed
1 1/2 Tbs. oil
1 Tbs. balsamic vinegar
1 tsp. dried crushed rosemary
1/4 cup crumbled, cooked bacon
1/3 cup chopped toasted walnuts
Drain and dry sprouts, toss with oil, vinegar and rosemary. Roast on a foil covered baking sheet at 375 deg. for 30-35 min. Toss again with nuts and bacon in deep dish and serve. For advance preparation, roast sprouts, chill and microwave to reheat, then toss with bacon and nuts just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.
To Cook Squash
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Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.
Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Maple Chipolte Glaze
1/3 cup minced chipotles in adobo sauce
¼ cup finely chopped onion
1 Tbs. butter
3 Tbs. maple syrup
1/8 tsp. curry powder
Salt to taste
Saute onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

SALADS

Rutabaga Teriyaki: Serves 6
I love rutabaga, but I think for this I would microwave the slices 30 sec. or so and then soak them in cold water to crisp.
2 small rutabagas peeled and cut in thin slices. A mandolin night is advised
1 cup thinly sliced carrots
1 Tbs. grated gingerroot
½ cups balsamic or sherry vinegar
1 Tbs. EACH honey, soy sauce
Mix liquids well in a deep bowl. Add the other vegetables and toss. Chill for at least 1 hr. Add ginger just before serving.

Apple and Almond Salad: Serves 4
! small head Romaine, red or green leaf lettuce or 3 Belgian endives
2 firm apples, peeled cored and diced
2 Tbs. toasted slivered almonds
1 Tbs. lemon juice
1 minced garlic clove OR 1/4 tsp. garlic powder
4 Tbs. oil
Salt
Whisk last 4 ingredients together. Cut greens crosswise in thin strips, Toss with fruit and nuts, and again with dressing mix. Serve at once or reserve nuts, chill and toss them in before serving.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.

5 STUFFING, 5 POTATO RECIPES TO MAKE AHEAD FOR THANKSGIVING

Some holidays don’t seem complete unless the dinner consists of traditional family recipes. Others have an open menu, so long as the foods are seasonal. Thanksgiving falls in the middle. Turkey, cranberry sauce and pumpkin pie are musts, so is stuffing, but even when cooked in the bird, recipes vary. The choice of side dishes and additional desserts was always optional, but preferably of autumn produce.

In recent years the holiday has been returning to its communal roots, celebrated with family and/ or friends and the menus have become collective efforts. Actually, the changes are in keeping with the spirit of the holiday and have added to it. New ethnic twists on traditional foods, and the concept of sharing the work, as well as the meal, have added a sense of fun.

While lessoning the work load, these changes add new problems for the person hosting the feast, who now becomes more a coordinator than a creator. This isn’t a “Bring what you want” covered dish supper. It takes organization to produce a balanced holiday dinner. While some guests will offer to bring specific things, most will ask what is needed and even be open to suggestions. Usually the biggest menu gaps will be in alternative stuffings, side dishes and salads and it’s good to have recipes on hand.

This raises another obstacle, though. The recipes offered have to be for dishes that can be made ahead, are portable and need only chilling or little cooking, because refrigerator space, oven(s) and kitchen time will be at a premium. This is also an aspect to consider when planning the dinner. In fact, if it’s a large gathering, you may be glad to have someone bring a spare microwave or counter-top along, and be thankful for cold weather. I have several times!

The next two posts are about dishes that fill the above requirements. Hopefully, you might find them helpful in planning your holiday dinner. The first week has stuffings and potato recipes and the second vegetables and salads. They are all easy to make and some offer options to the basic directions which can inspire modifications or improvements.

STUFFINGS

Apple-Walnut Stuffing: Serves 12
8 oz. chopped mushrooms
1 lg. onion –chopped
2 ribs celery – sliced
1 lb. sausage –hot, sweet, pork or turkey
1/3 cup butter
2 lg. cooking apples, peeled and diced
4 cups herb seasoned stuffing mix-add sage or thyme and onion powder if not included
½ cup chopped toasted walnuts
1 ½ cups chicken or turkey broth
1 egg- well beaten
Cook sausage until no longer pink in a large skillet, drain and set aside in a large bowl. Melt the butter in the skillet and sauté the vegetables 4 min. add the apples and cook 2 min. stirring constantly. Add to bowl with sausage. Add the stuffing mix and nuts to the bowl; toss then add the broth and egg; toss again. Spoon into a greased 2 quart casserole or dish, cover and bake in a preheated 325 deg. oven
20 min. Uncover and bake 25-30min.until internal temperature is 165 deg.
To make ahead: Chill to store, bring to room temperature and microwave, covered, on high 3-4 min. until heated through.

Shiitake and Sourdough Stuffing: Serves 8
3 cups sliced shiitake caps
1 celery stalk- sliced
1 cup chopped onion
¼ cup butter
6 cups sourdough bread in ½ inch cubes
2 Tbs. chopped Italian parsley
½ tsp. thyme
¼ tsp. dried sage
1/3 cup turkey, beef or chicken broth
Salt and pepper
In a large pot sauté vegetables in melted butter for 10 min. or until tender. Remove from heat and stir in the other ingredients. Bake in a greased 3-quart casserole in preheated 325 deg. oven for 30 min. until bread is toasted and golden on top.
To prepare ahead: Store chilled, bring to room temperature and microwave, uncovered 4 min or until heated through.

Brown and Wild Rice Dressing: Serves 6
1 pkg. brown and wild rice mix
3 cups sliced fresh mushrooms
4 oz. sausage, sweet, hot, pork or turkey
1cup diced onion
1 small carrot sliced thin—about ½-3/4 cup
½ cup dried cranberries or cherries
¼ cup chopped Italian parsley
2 Tbs. fresh or 1 Tbs. dried basil
1 Tbs. oil – if needed
Cook rice according to directions and set aside. Saute sausage and vegetables in oil, if needed, until meat is browned and vegetables are tender. Drain and stir in the other ingredients and stir rice into the sausage mix. Place in a casserole dish and serve or chill and bring to room temperature before reheating in a microwave to serve.

Vegetarian Version: Serves 6
2 cups cooked brown rice
2 cups cooked wild rice
6 scallions chopped
½ cup toasted chopped walnuts or slivered almonds
2 Tbs. orange zest
Juice of one orange
1/3 cup plumped raisons, dried currants or cranberries
¼ cup EACH chopped fresh parsley and basil
Salt and pepper
Combine everything in a large bowl, toss well and chill to meld flavors. Serve cold or at room temperature.
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Crisp Squash Dressing: Serves 4
2 lb. squash- butternut is best-peeled, seeded and cut in 1inch cubes
4 Tbs. butter – divided
1cup diced onion
2 cups toasted bread cubes
½ tsp. salt
1/3 tsp. pepper
½ tsp. crushed dried rosemary
1/3 cup toasted chopped walnuts
Boil squash in water 7-8 min. until crisp tender. Drain well and toss with half the salt and pepper and 1 Tbs. butter. Put in a 3 quart baking dish and set aside. Saute the onion in remaining butter until soft, add the bread and remaining seasonings and coat well with butter, add the nuts. Spoon over the squash and bake in a preheated 400 deg. oven for about 10 min. until bread is golden. Toss lightly before serving. Prepare the day before, chill, bring to room temperature and bake just before serving.

POTATOES are a favorite part of most holiday menus, even those which include stuffing, but though they store well raw, they don’t keep as well cooked. This limits the choices for anyone wanting to prepare a potato dish ahead to an option of mashed, which freeze, or dishes with a cream sauce, which keep refrigerated for up to 5 days. The best presentation for potatoes prepared ahead is double baked stuffed, chilled even frozen between bakings. Minus commercial flash-freezing, preserving dishes in a cream sauce can be ‘iffy’ because of a tendency to dry. The best thing to do is to chill them, in sauce, and bake before serving. If oven time is a problem, bake and reheat, covered, in the microwave. The recipes below should point in the right direction for successful holiday dishes, whether at home or away.

Two Scalloped Potato Recipes: Scalloped potatoes are a popular easily transportable side dish and these two recipes are quick to make as well.

Harvest au Gratin Potatoes: Serves 4
1 large sweet potato in ¼ inch slices
2 medium Yukon Gold potatoes in ¼ inch slices
¼ cup chopped onions
2 cups 1% milk
3 Tbs. flour
1 Tbs. butter
Salt & pepper
1/3 cup grated Parmesan cheese
Paprika and dried parsley flakes- for garnish
Boil potato slices in water until crisp tender about 5 min. Drain and put in a lightly greased 8 inch non-metal baking dish with onions and dot with butter. In a small sauce pan, combine flour and milk with seasonings and heat, stirring constantly until thickened. Pour over potatoes, cover with cheese and garnish. Bake in a 350 deg. oven until brown and bubbly, about 25 min. When making ahead, leave baking until serving time or if oven space is a problem, under bake by about 5 min. store covered, chilled and reheat uncovered before serving, or follow directions above for microwave.

Quick Scalloped Potatoes: Serves 4
1 lb. medium potatoes – mixed sweet and white- in thin slices
¾ cup skim milk
¼ cup grated Parmesan
Paprika for garnish
Layer potatoes and cheese in a greased 2 qt. casserole. Pour over the milk then garnish, cover with vented plastic wrap and microwave on high 10-12 min. turning dish 3 times. Best served at once, but to prepare ahead, see above recipe for directions.

Sweet Potatoes: For double baked recipes*, oven cooking hardens the skin into a shell. Wash potatoes well and rub with butter, margarine or oil, then bake at 425 deg. for 40-60 min. until they give when gently squeezed. Cut an oval hole in the top of each and hollow out the meat with a spoon. Mash it with a bit of butter and fill the shells mounding the stiffing on top. To prepare ahead, potatoes can be frozen or chilled at this time, wrapped in plastic wrap. Save the second baking for serving time. Alternatively, freshly baked potatoes can be simply split and the toppings added, for immediate serving. A microwave can be used but the skins will be soft and tear easily, so it’s not suitable for double baking and timing will vary according to oven.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Cinnamon Butter: Serves 4
¼ cup butter -softened
1 tsp. brown sugar
½ tsp. orange zest
1/4tsp, cinnamon
3 Tbs. toasted chopped walnuts or pecans
Mix all the ingredients and top each of 4 baked potatoes with an equal portion. Serve at once. Topping can be made ahead and kept chilled or, for double baked, mashed with the meat before stuffing, optionally, saving the nuts for garnish.

Orange-Honey Sauce: Serves 4
1/3 cup orange juice
3 Tbs. honey
3 Tbs. butter
Pinch salt
Combine all ingredients in a microwave safe dish and cook for about 1 min. until butter is melted. Whisk to combine and spoon into 4 cooked potatoes. Serve at once. Topping can be made ahead and reheated or mashed into the meat before stuffing for double baked.

Spiked Sweet Potatoes: Serves 4
1/3cup brown sugar
¼ tsp. nutmeg
½ tsp. cinnamon
1/3 cup raisins
½ cup 2 % milk
¼ cup bourbon

Blend these ingredients with the meat from 4 baked sweet potatoes. Refill potato shells or put into a casserole. If not serving at once store covered, chilled, bring to room temperature and reheat gently. Best served within 3 days of making.

Next week easy, delicious vegetable recipes to prepare ahead.