Cutting Holiday Food Costs Early
Each year the fall seems to speed faster into the holidays, and this one sets a record. I was looking at my supermarket flyers this week and realized it was time to start filing my Christmas grocery list. I don’t know the logic that guides the retail food industry, but for the past several years they’ve run the best sales on baking supplies, dairy products, and packaged items before Thanksgiving. Perhaps they calculate that everyone celebrates Thanksgiving, and more people prepare their entire meals at home then than any other holiday, even Christmas, when so many commercial goodies are available. At any rate, now is the time to save on those things you know you’ll use later, because the prices will return to normal during December.
I wrote a posting on this last year, simply go to November 8th, 2012 to see it, but to summarize I find huge savings in getting my dessert, especially cookie, ingredients now. The sugars, flour, chocolate, icings, nuts, dried fruits and other flavorings are all more reasonable as are butter, cheeses and dessert toppings. Frozen vegetables, for side dishes are also more reasonable, as are canned goods. We have turkey for Christmas, and the cranberry sauce, canned sweet potatoes and stuffing bread are items I make sure to buy now, rather than later.
For me, the biggest saving of all is the bird itself. I used to order a fresh turkey for Christmas, until the year I was snowed in. A neighbor with a plow saved Christmas for us, but from then on I order a frozen bird that I can pick up ahead and store in case the weather turns bad. There too I learned a lesson. The first year, I simply ordered my turkey in early December, having been aware of the pre-Thanksgiving prices, which I seem to recall were about $0.60 per lb. thinking ;”How much more expensive could it be?” Talk about major register shock! Instead of the $14.50 I would have paid at Thanksgiving, or in the $20.00 range I was expecting, the price was $2.25 per lb. for a whopping $54.00. From then on, I clear space in my freezer and buy my turkey at Thanksgiving prices.
This dosen’t have to be a holiday meal either. If you are planning on entertaining during the winter, a frozen turkey is a great menu choice that you can buy ahead and keep. In fact it’s a viable option for family meal planning period, because nothing else yields so much meat, for so low a price, with so little waste and so many leftover recipe selections. You don’t have to get a large one either. Turkeys come as small as 10-12 lbs. Nor do you have to have excess freezer space. Simply ask the butcher to remove the wings and drums, and quarter the bird, for easier storage and cooking. You might be glad you .made this investment during the bleak days of deep winter. It’s a good example of saving cents by using sense.
In the November 2012 posting I also discussed ways to use squash and gave recipes for that and other sides; Cauliflower au Gratin, Spinach Pie, and Corn Pudding. I’m adding a few more which are easy to find, but can be simply “dressed up” for a party. Oh! And one quick tip to make a Pumpkin Pie, even the “store bought” one seem special.
MERINGUE TOPPED PUMPKIN PIE
2 egg whites
¼ cup sugar
2 drops cider vinegar
Whip eggs until soft peaks form, add vinegar and whip to combine. Gradually add the sugar while beating until glossy peaks form. Swirl across the top of the pie, covering only the custard. Bake at 375 deg for 8-10 min. or 300 deg. for 15-20 min. until topping is light golden. Whichever fits your cooking schedule.
WHOLE ROASTED GREEN BEANS and ONIONS: Serves 4 -6
1 lb. whole green beans *
1 medium onion
1 Tbs. oil
1Tbs. balsamic vinegar
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Peel the onion but don’t cut off the root or stem ends. Cut the onion in half crosswise, and then each half in quarters lengthwise, keeping the connective ends intact. Trim the beans if needed. Toss vegetables gently in a bowl with oil and vinegar, and turn out onto a foil covered baking sheet , separating beans from onions . Roast in a preheated 400 deg oven for 30 -40 min, checking and turning after 20 min. When finished, snip off connective end tissue in onions and toss with the beans to serve. Add lemon pepper if needed. This can be made ahead and reheated in the microwave for 2 min on high. Serve hot.
Note * Frozen beans can be used. Make sure they are completely thawed and dry them on paper towels if necessary. They may take less roasting time, be sure to check after 20 min.
PEAS with STEAK HOUSE MUSHROOMS: Serves 4-6
1 lb. peas—frozen is fine
4 oz. sliced fresh mushrooms or (1) 4oz can mushroom stems and pieces drained
½ Tbs. butter
2 tsp. Soy sauce
If using fresh mushrooms, roast at 300 deg. in a pan or crimped piece of foil until mushrooms render juice. Add the butter and melt, then the Soy sauce and toss. Cover and bake for about 15 min. If using canned mushrooms, melt the butter in the pan or foil, add the mushrooms and Soy sauce and toss to combine. Bake as directed above. Cook peas just until tender. Drain well and toss with mushrooms and their sauce. Serve hot at once.
ROSEMARY BRUSSLES SPROITS with TOASTED WALNUTS and/or BACON Serves 4-6
1 lb Brussels sprouts – frozen is fine
2 Tbs chopped toasted walnuts
1 Tbs. oil
1 Tbs. balsamic vinegar
1 tsp. crushed dried rosemary
2 Tbs. cooked, crumbled bacon – turkey bacon is fine- (optional)
Preheat oven to 350 deg. Trim sprouts, or if frozen make sure they are thawed and dry. Toss sprouts with vinegar and oil in a bowl and turn out onto a foil lined baking sheet. Sprinkle with rosemary. Roast about 30-40 min checking and turning after 20 min. Toast nuts until golden, about 5 min. on a separate piece of foil along with sprouts. Allow to cool and crisp. Cook bacon if using. When sprouts are done, turn into serving bowl with any pan juices. This can be done ahead. Reheat in Microwave 2 min on high. Garnish with nuts and/or bacon just before serving.
Note: 1) As with the beans frozen sprouts may take less cooking time than fresh.
2) Bacon can also be cooked on a piece of foil in the oven while the sprouts roast.
