Off with the old-On with the new

Here we are in the lull between holidays. Christmas should be pretty much cleaned up and New Years just about ready in the wings. This is a chance to relax and catch your breath. Even professional food handlers can find coping with two major event meals in one week difficult. For the person who has to resume a regular schedule as well, it can be very stressful, especially when the actual holidays fall on weekdays rather than weekends.

Nor is this situation unique to Christmas and New Years. It’s far more universal. Most cultures have at least one period during the year when two holidays nearly overlap, or have a specific period of dedication bracketed by feast days.  For anyone hosting both events the challenge has to be similar; presenting the first occasion to everyone’s satisfaction, then clearing the space, both literal and mental, to be able to focus on doing as well with the second.

Organization, of course is the answer to getting everything done, on schedule, without coming unglued, but not just “organization” in a broad catchall sense. As I’ve said before, organizing any one event, much less two close together has several key components consisting of a series of steps compiling three stages; planning, provisioning, and preparation.

Planning can be divided into two parts. First, pre-planning begins when you accept responsibility to host an occasion. Start to form some ideas about menu, quantities and people involved. If it’s a repeat performance for you, make notes of changes you can make to improve the food or ease the work load. As the event nears, move to step two.  Begin to firm your menu plans by keeping your eyes open in the stores and reading the flyers. Notice availability, prices and vendors of the items you will need and determine if any substitutions are needed. Take into consideration possible amounts and uses for leftovers. If the situation involves duel holidays, think about recipes, or dishes with possible duel uses. The busier your daily routine, the further ahead you should start to avoid stress.  This is especially true if economics are a factor.

Provisioning is simplified with good planning. By the time you start buying the ingredients for the meal, you should have a good idea of exactly what, and how much you need, where and when to get it and the fair market price. In fact, you should also be able to calculate costs. As with planning, the further ahead you begin provisioning, the easier it will be on your time, nerves and wallet. Amortizing the expenses, especially in advance, lessens the burden. Non-perishable items can be bought months and frozen ones weeks before an event, allowing you to take advantage of sales or seasonal values. Trust me, it’s a real relief to know you have everything you will need for a meal when you begin preparing it!

Preparation, too, benefits from an early start. It’s a given that things in the kitchen get hectic just before serving an  “event” meal, thus, the more done ahead the less the confusion. At least that’s the theory, and it is true, every bit does help but that particular rush is a given. What having  things ready in advance does relieve is the anxiety, not only at the last minute, but over the days before the event as well. Just as knowing all your ingredients are on hand, having a number of dishes  prepped and ready to be cooked goes a long way to insuring you’re calm and confident to handle the occasion.

Of course, overlapping holidays make for double the work. Even If expense is no problem, it’s only sensible to seek ways to ease the load. That’s why the approach to desserts, using the same ones for both affairs, I discussed last posting can be so helpful. If you’re hosting the same people both times, just be sure to change the appearances of the dishes and perhaps add one, like a plate of meringues, or cut the fruit bread into pieces and add some muffin squares.

The same goes for appetizers. For example, if the guests change, make double portions of cheese dips, or if they’re the same people, save half the cheese to serve on a board for the second party. Small changes make items seem different and “new”.  Actually, a dish of nuts with that would be enough. If you want something hot, try using a fondue pot, but don’t opt for anything that involves the kitchen and creates more confusion. When you’re serving big dinners keep the focus on the main entrée and everything else seem simple compliments to it. The guests will be just as satisfied and you’ll be much more relaxed and able to enjoy their company.

So here’s hoping you were well prepared and can rest in this lull between holidays, or if not, you have picked up some ideas on how to lessen the work load in the future. Actually, there are several recipes that can be easily adapted for entertaining and may still be of use to you on this blog. So look them up!

I’m adding three new recipes for leftovers.

STUFFED PORTABELLAS: Serves 1 for dinner or 2 for lunch
(2) 4 inch each Portabella caps
½ cup minced cooked turkey
½ cup stuffing
½ cup minced onion and celery
1 Tbs. of oil
1 cup gravy
Microwave the onion, celery and oil for two mins. or until soft. Mix with the stuffing and turkey. Pile half this mixture on each mushroom cap, and press to mold into a cone. Bake in a 350 degree oven for 20-25 mins. until mushrooms wilt and release their juices. Meanwhile, heat the cup of gravy. Plate the mushrooms on the gravy, and serve at once.
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TURKEY HASH; Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisons
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 mins. Break eggs into indentations and bake for 10 min. more.

ROAST BEEF IN WINE SAUCE; Serves 4
2 Tbs. butter
2 Tbs. oil
1 medium onion sliced thin
2 cloves minced garlic or equivalent in jarred or powdered form
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy (or ½ tsp. extract)
1 tsp. tomato paste or Kitchen Bouquet if necessary for color
(1) 4oz can stems and pieces mushrooms—optional
Salt and Pepper to taste
8 thin slices cooked roast beef at room temperature
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 mins. Add everything else but the meat to the pan. Stir until thickened about 3 min. Add Kitchen Bouquet or tomato paste if needed for color. Plate meat and top with sauce. Serve at once. If meat can stand being more well done, warm it a minute in the pan before plating.

Now go out and enjoy yourself and try some of these recipes to make your life easier.

HAPPY NEW YEAR!!!!