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PREPARE AHEAD FOR THE HOLIDAYS

We’re so used to merchants preparing months ahead for the winter holidays, we don’t notice the scarecrows and turkeys sharing space with red and green decorations in late October, or lampposts and store windows in holiday dress by early November. We expect the holidays to burst forth in full bloom on Thanksgiving night.

What we don’t often realize is that the food industry has begun to follow the same schedule, with a twist. The best prices on baking ingredients and dairy are in October. For produce, meats, canned goods and frozen products it’s early November. But here’s the catch with the food industry, for the last decade or so, in December, sales become ‘Featured Items’ at regular prices and the prices generally return to normal rather than the traditional holiday reductions.

I first realized this several years ago, to my shock. As usual, I set out to stock up for the Christmas holidays right after Thanksgiving. Topping my list were the cookie ingredients and ordering the turkey, but as I went from department to department my shock deepened. Items I had seen the previous week weren’t there, like candied cherries, poultry seasoning and fresh cranberries, others I purchased just recently cost more. Cranberry sauce went from $0.79 to $1.14, sweet potatoes from $0.99 to $1.25 and turkeys!! The same brand turkey I paid $0.99lb.for in November was $2.10lb.and the fresh turkeys I often bought would be $4.00lb. That’s quite a difference when you need a 22 lb. to 26 lb. bird.

The reason could be simple merchandizing greed. People are in buying mode, caution is replaced by
determination to get whatever enriches the holidays and food products are low ticket compared to gift items. A slyer reason could be that prices always return to normal in January giving us a jolt. If they’re already at normal, we’re less likely to notice a slight hike and that hike is there. You see our food prices have been rising 2% to 5% per year for a decade ever since the government lost control of our food supply to private corporations. So food prices will continue to rise at that rate at least, for the foreseeable future. A government is obligated to care for the people, but the purpose of a corporation is profit.

I learned my lesson that year, and ever since have prepared ahead for the entire holiday season before Thanksgiving. Actually it has several advantages. I have more time to plan and shop with no rush and the extra time makes it easier to amortize the food expenses, defraying the cost. Time is also amortized. My schedule is freer and I’ve learned to prepare dishes ahead I never thought possible. The actual holiday is more relaxed and fun for the whole family with no need to panic if something goes wrong. Each year since, I’ve written a post on the subject and they’re in the site Archives because I want people to experience the stress relief of knowing that when it’s time to tackle a kitchen project, everything needed is at hand without having to gorge a chunk out of your busy schedule to shop.

Personally, the idea of preparing ahead for the holidays appealed to me because as the nest emptied and family grew, the tasks didn’t increase in number, but they did in size. Fewer hands around to help meant a lot more work for me alone. Professionally, the idea intrigued me. The main function of a personal chef service is to provide meals for its clients to consume later. This combination of motives has given me the incentive for the past several years to explore how far I can push the envelope.

I always made my fruit breads and cheeses a month or more ahead, to give them time to age, using liquor as a preserving ingredient. Then I found rolled cookie batters could be prepared two weeks before baking. Next I learned that elements of stuffing could be made well in advance. Raw seasoning ingredients, celery, onion, herbs can all be chopped or blended as early as summer and frozen. Bread cubes can be toasted or fried and keep in tins for weeks as do decorated, unfrosted Christmas cookies.

All these discoveries brought welcome savings but nothing opened my eyes like a request from a fellow personal chef. She contracted to cater a wedding reception for 400 and asked for help from others in our U.S.P.C.A. chapter*. The job held some real challenges; the bride had downloaded the menu and recipes, most distinct variations on classics; the venue offered a wait staff and dining needs, linins etc., but only a ‘holding ‘ pantry, no real kitchen. All the food had to be delivered ready to serve. How the chef, an experienced caterer, solved the obvious problems doesn’t disguise the fact that most of the food had to be prepared days ahead. I learned this is normal for caterers dealing with large events and was amazed at the ways these experts in safe handling food, keep it unspoiled and fresh tasting.

Imagine being able to duplicate the catering methods for your personal holiday preparations! The first step is to review your normal seasonal routine. Do you host a major dinner; throw a party, entertain house guests, make food gifts or donate a culinary effort to a bazaar or other event? If you follow my weekly shopping schedule you’ll know the next move is to plan your menus for each occasion and compile a detailed list of all the ingredients required. Then as you read the market flyers to plan each week’s shopping trip, if you see an item your holiday list, you make a note to get it at the sale price.
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Remember though, supplies bought ahead should be kept in the original package and stored at the same temperatures as in the market. Produce, of course, needs refrigeration. If bought far in advance, or to be served out of season, consult my blog of Sept 22, 2016 on freezing fresh produce and there are more reference posts in the site archives. There are also great sales on frozen vegetables and other products now. I always bought a fresh turkey for Christmas, but having braved a blizzard five years ago, to pay three times more than the price a month earlier, I changed my ways. Now, I buy a frozen bird at Thanksgiving and store it. No one has noticed the difference and the forecast of a White Christmas doesn’t scare me.

Amortizing time with advance preparation is equally straightforward, with a few simple rules. One is never re-freeze anything without cooking it. If adding a thawed vegetable to a dish, cook it first, or cook the dish and plan to re-heat it. Be aware that most seafood, especially shellfish is frozen for transport. The only exceptions are fish your monger guarantees were caught within 24 hours and shellfish steamed in store daily. The second is that if exists in the markets’ glass cases, you can do it, but if it doesn’t there is usually a good reason, so don’t try to innovate. This is particularly true of imitation ‘diet’ and/or ‘no-cook’ cream sauces, which tend to separate when frozen,

Tried and true menu choices are important in advance preparation and are the reason caterers offer printed lists of suggestions, but even a traditional holiday dinner comprised of family recipes usually affords some wiggle room. Updated twists aren’t always a bad thing. For example, roasted vegetables done a few days ahead can replace those cooked with the meat, saving prep time on the day of the event. Frozen vegetables can be cooked to near-doneness and kept chilled, with a little butter or flavored oil, even in their serving dishes, a few days ahead, as can current garnishes, and the two combined before or after quick re-heating. Salad ingredients can be cut and stored, chilled in water for several days and the dressings mixed weeks ahead.

Buffets are easier to prep ahead than seated dinners. Food served at table should be hot, but even roasts can be cooked ahead and served room temperature at a buffet. Casseroles and sauced meat dishes are the darlings of advance preparation. They can be cooked, frozen, thawed, reheated and still taste fresh. Of course, cold foods are a natural. They can be prepared and simply chilled until served or frozen and just thawed. No effort is needed at the last minute and minimizing the last-minute work load is one of the main reasons to do advance preparation.

Desserts are a good category to reference to illustrate the optional levels of advance food prep. Cookies, as noted, can be made 6-8 weeks ahead if stored in air-tight tins. All kinds of pastry freeze well rolled and stacked with paper dividers or lining pans, even whole unbaked fruit pies and turn-overs can be made months ahead. However, baked pastry products only hold well for 24 hrs. After that they become soggy as the fillings lose their moisture and harden. To have these desserts table-ready, you must leave room in your schedule, as well as your oven’s, at the earliest the afternoon before, to bake the items and/or make the fillings. This can be a strain during a hectic holiday week.

So what dessert can be made ahead and produced the day of a major dinner ready to be served? Cake! Several years ago my Yule log survived Christmas dinner almost intact. I decided to freeze it to serve sliced with a bowl of whipped cream on New Year’s. I froze it uncovered for an hour to firm up the icing, then I wrapped it snugly in plastic wrap and put the whole cake, still on the platter, in a plastic bag in the freezer. I was pleased to see it looked fresh on New Year’s morning but surprised that it tasted fresh too. I served it on the original platter, without the cream, and had many compliments with no leftovers.

Now I bake my Yule logs three weeks ahead and limit my December holiday desserts to cookies and cakes. I’ve tested other cakes, layer cakes, bar cakes, even a multi-layer sponge Opera Cake, with the same great results. Planning this way allows me to take the time to be sure I do a good job creating the cakes, and it’s soooo relaxing to know the whole dessert portion of my dinner is ready and waiting. All I have to do is open the freezer.

In point of fact this feeling of freedom is a major part of the overall concept of amortizing holidays. Buying the food as it appears on sale during the preceding weeks and preparing things ahead, saves money, defrays costs and assures time for careful preparation. It provides the security of knowing what you need is on hand when you decide to start a project and the confidence of having been able to do it well, rather than rushing through slip-shod. Above all there is the comfortable assurance that everything’s y ready and you are free to enjoy the festivities.
So set yourself up right and enjoy!!
*United States Personal Chef Association

STOCKING A VACATION KITCHEN–3 DAYS TO 3 MONTHS

August is the chosen month for vacation in most of the western world which means for many people it’s time to pack the mules and prepare to hit the trail for some relaxed away from home time. Last week I read an article in a popular cooking magazine with a list of needs to pack to stock a vacation kitchen and I kept hearing my husband’s laughter in my head. Among things named were a large, cast iron fry pan, two cookie sheets, only 5 spices, a juicer, but no measuring cup or spoons, coffee maker or pots. Moreover, several of the listed items are cumbersome, heavy and not for daily use.

Vacation kitchens are usually small. Anything not essential, hard to store and difficult to move quickly is best left at home. Anything that can be replaced by a disposable item from a local store should stay at home and anything hinting at major culinary effort should stay at home. You’re on vacation too.

However, vacationing in a destination with kitchen facilities, be it for a long weekend in a motel efficiency unit or an extended period in larger digs, is often more stressful on the person responsible for the meals than staying home. Not only must they get acquainted with the on-site equipment but making the time to shop and cook shouldn’t intrude on planned activities. Whether for 5 days or 3 months, it can be a daunting task requiring prior planning.

I learned this lesson the hard way. The first summer I was married, we rented a cottage at the seashore near my in-laws’ vacation homes. My 10 yr. old step-daughter and I were to spend July-August, with my husband joining us on weekends and for the first and last weeks. Though I grew up in a shore resort town, and had had my own city apartment, this was my first vacation rental, and my first time packing for a family. I thought I covered everything, clothes, equipment, toiletries and towels, even toilet paper but the first morning we woke up with NOTHING to eat or drink! Needless to say, we spent it introducing me to the local supermarket and other ‘survival’ important local sites.

This was where I made my second mistake, though not so glaring as the first. Stressed, ‘winging it’ without a definite plan or list, I over bought staples and made impulsive purchases. I should have paused to think more often. I had the situation under control within a week, but was still left with a surplus of products to use or lug home and this wasn’t just packaged food, but wraps, bags, paper, soaps, everything to do with a kitchen.

The next year we opted for only 1 month and I was in the midst of packing a small trunk with kitchen staples when I had another revelation. I was looking at this project through the wrong lens. I wasn’t ‘stocking up’ for an extended period; it was 1 month = 4 weeks, with a supermarket at hand in case I miscalculated. We didn’t use 4 lbs. sugar a month in winter even with possible baking. At the shore, sugar was really only for beverages. The same was true of flour; especially since only two of us were there 4 days a week. I don’t fry much, if ever and I might make a rustica or two (free form pie using 1 cup) but that was all. We only needed to take the amounts of supplies that we would normally use. So I filled quart jars from my open supplies, and put the new packages in the home pantry.

After that the other supplies fell into line. I found 6-compartment plastic spice/herb carousels in a dollar store. I filled 2 of them with my favorites and figured if I ran out, I’d buy more, but I never did. I had worried about taking care of my husband, whose involvement in kitchens began and ended with the dinner table, but then I realized that he was only ‘batching it’ a total of 12 days and of those he had regular plans for 2 days a week while I was gone. So I made him 4 lasagna and 4 chicken in cream sauce, over rice dinners, and planned to send him home with weekend leftovers. That more than covered his wellbeing because he really only needed 6 dinners. It was all a matter of seeing things in the right perspective.

I bought the smaller, lighter household items, wraps, bags, sponges and added them to the trunk, but the larger ones, detergents, a boom, pail, mop etc. I got on vacation in one stop. Also in the trunk, just so history didn’t repeat were coffee, dry creamer, tea, a box of cereal, a can of pineapple rings and 2 boxes of honey buns as well as the utensils I had learned I’d need. A full list of these follows.

The first morning that year was very different. We had breakfast! My husband went golfing while Kara and I headed to the Farmers’ Market, which she loved. We bought fruits and produce and from the adjacent dairy we got bacon, sausage, cheese plus local milk, cream, eggs, and butter. The next stop was a prominent marina restaurant with a fish market and artesian bakery. I bought fish, and crab cakes for the next night, lemons, vinaigrette, Cole slaw and a couple of loaves of bread.

By noon, a cold vegetable dish and salad were ready for dinner, the fish chilling and fruit was marinating for dessert. We had fresh BLTs for lunch, and I was ready to enjoy a free afternoon knowing I was set for days as far as meals were concerned. In fact, I don’t think I even went to the supermarket more than twice that whole month, and only food shopped once a week. So I guess I can say that long before I thought of becoming a personal chef, I had discovered from vacation rentals the advantages of planning in advance and shopping once a week. It gives you so much more time!!

None of this would have been possible without my being willing to take time before leaving for vacation, to calculate exactly what I would need and in the proper amounts, or at least in approximation, as with the flour and sugar. Each year I noted what ran out, what was in surplus, what meals were popular and what weren’t. It let me shorten the preparation time and expense, as well as eliminate stress in creating the menus.

As the years passed, so did the long rentals to be replaced by more exotic trips and short get-aways, but the rule of basic food supplies and utensils to include remains solid. Of course the prime one is in any DIY situation, plan a breakfast for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. Of course if only a short car trip is involved, a bag or container of fresh fruit is an option.

The other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than the longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

For electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Electrical appliances: These choices are optional and determined by your personal cooking habits.

  • Hand beater– Don’t forget these can be used with one head or two
  • Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food
  • Coffee maker– Obvious choice
  • Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first
  • Small microwave- Actually an either/or with the above. Again check on space. If chosen, make oven toast, don’t pack a toaster too.
  • Blender- an option to the chopper, but the better choice if you’re into smoothies

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Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than spend time cleaning a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

  • Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.
  • Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.
  • Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.
  • Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy and leave favorites at home.
  • Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.
  • Measuring spoons*- Dollar store
  • Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.
  • Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them
  • Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well
  • Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
  • Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
  • Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
  • Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often also in dollar stores.
  • Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays,2 are needed-a 2 qt. and a saucepan
  • 2 Skillets- One large, one small, both non-stick
  • Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.
  • Corkscrew*- Obviously useful
  • Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof
  • Table ‘linins’*- Dollar store available
  • Table settings*-Check what’s provided, and fill in from a dollar store.
  • Seasonings*- Dollar stores carry a surprising variety of herbs and spices
  • Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then get it. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

 

Promo Blog 2

1) Reading Head Start—Give Your Child This Gift!!

I know how important reading was to my education and as a parent, how vital it was that my children be set on the road to mastering it early and maintaining grade level. Although reading tutoring is always valuable, summer is the best time to accomplish these goals. This program, devised by educators is an excellent way to start children off or bring them up to speed. Give a child a helping hand.

The Reading Head Start approach is one of the most well researched and highly successful reading strategies available for young children and it’s crucial to get a head start on children’s reading success at an early age. Not only does early reading success predict reading success at older ages, it predicts success across the board, in any subject. It’s impossibly hard to catch up if reading is not mastered early. Children prepare for their reading education years before even reading their first book, because 90% of a child’s brain is developed by age three.

By age three, a child’s vocabulary can predict third-grade reading proficiency. That’s why it’s so important to get started early using a system that works for kids, because 37% of children today enter Kindergarten without the skills necessary to begin their learning journey and that’s troubling.

Once behind, it’s difficult to catch up. By the end of first grade, kids are expected to ask questions and remember story details. If a child isn’t reading at grade level by that point, there’s an 88% likelihood that he will still be behind in reading by fourth grade. That could change their entire lives, because illiteracy doesn’t just lead to low self-esteem, children who are not reading at grade level by fourth grade are four times more likely to drop out of school. In factone out of seven adults has such low literacy skills that they can’t read anything more complicated than a child’s picture book.

The fact is that U.S. schools, mainly for lack of funding, are still teaching the reading curriculum that was introduced in 1930. This certified, award winning, parent approved program designed by an experienced educator brings teaching reading into the 21st century.

Head Start Reading isn’t just for pre-schoolers either. It targets children up to 9 years and is especially helpful for those with learning difficulties, including dyslexia. Results are seen immediately, and improvement charted within a week. This creates a wonderful, positive bonding experience, with life-long rewards.

Start the program for only $1.00 and then if you decide to go on and, for any reason, you aren’t satisfied there’s a one year full refund guarantee. So try it now and give your child a Head Start on Reading just click this link to learn more about this opportunity.

https://tinyurl.com/y9yysz3n

2) Baby Sleep Miracle


I only wish this program had been around when my daughter was small. From infancy she needed very little sleep. The result was that Mommy, not she, was cranky most of the time. Had I just had the advice Mary Ann Schuler gives, the nights would have been more tranquil and, as a result, the days sunnier. But I doubt there’s a parent on earth who hasn’t experienced a time when they would give anything to stop their baby’s crying see it fall peacefully asleep. In other words, prayed for a miracle. Well, here it is!

Baby Sleep Miracle was devised by Mary Ann Schuler, an experienced child psychologist and mother in conjunction with Harvard School of Medicine and Stanford Center for Sleep Science. The plan, based on data compiled by them, is well researched and recommended by physicians as nourishing and healthy for the well being of both parents and children.

Every parent knows getting a baby to sleep regular hours is a miracle and for many it’s a fervent prayer, especially if dealing with more than one child. Baby Sleep Miracle explains that sleep is a natural requirement but going to sleep is a learned habit, which each person must acquire individually. So the book focuses on proven tips and incentives to help a baby form his own pattern quickly, without stress.

A second miracle and huge bonus is that with this method the parents don’t feel the guilt that often comes from trying unsuccessfully to get a baby to sleep. And of course, the benefits to everyone of a good night’s sleep!

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A real revelation is that babies adjust better to sleep with ‘white noise’ played. A special selection is included in Baby Sleep Miracle’s bonus package as well as the books Double Trouble Sleeping Struggle, for parents dealing with more than one child and Night Terror Stopper.

Below are brief summaries of two of the subjects covered-crying and moving to a regular bed, so you can see how the author approaches different issues. Click the link below for a full video presentation. You’ll be so glad you did!
https://tinyurl.com/y2coywbn

A.
Hearing your baby cry is heartbreaking. You want him happy and of course, healthy. But for that to happen, he needs to sleep properly. Unfortunately, the truth is that all children, regardless of the method you use to help them sleep, inevitably do shed some tears in the process. Let’s see why:
1. Children cry when learning to sleep because they are protesting – they hate change. That’s why they want the same book read over and over or cling to one toy. It’s normal for your child to express his resistance by crying because they’re non-verbal.
2. Children are frustrated because they haven’t begin to learn how to sleep or even figured out how to do so, They don’t yet know what to do differently but will eventually.
3. Interestingly, we are born with the inherent ability to fall asleep but it’s considered a learned behavior. Yet it can’t be taught – each of us has to learn for ourselves what to do to settle into sleep.
Since your child hasn’t learned this essential skill yet, he needs you to take a step back, giving him the opportunity to achieve it on his own and each child is unique. He might kick around a bit; he might rock his head, grab his lovey, or suck on his thumb. If he’s older, he may play with his hair.
Each of us has different things we do to soothe ourselves into sleep, and your child will surely find a way that’s perfect for him. But he won’t discover it easily with you standing right there or picking him up – he won’t have the motivation. If you “help” him, he will cry even harder because the touching feels like a tease that serves to reinforce the crying.

B. What’s to be done when your toddler wants to junk the crib?
First, it’s better to keep him in the crib, allowing him to feel safe until about 3, unless he’s actually climbing out. Earlier toddler’s impulsiveness can make staying in bed all night a challenge. A child should take developmental leaps during the day and regress to the security of his old crib at night.
In time help smooth the transition by:
1. Safety proofing the room and even install a small night-light to help orientation.
2. Let your child help choose the mattress or bed and adjust the height accordingly. Add some fun new sheets.
3. Ask your child to help you to take down the crib to feel part of the transition process able to say good-bye to the crib.
4. Put the bed in a corner of your child’s room so that the head and side of the bed are flush against the wall for protection. Optionally, add a safety rail to the exposed side of the bed.
5. Explain the rules of bedtime and that now he’s old enough to understand when we go to sleep, we only wake up when the sun is nice and bright.
6. During the first few nights, take an extra 10 minutes of reading time together to make him feel comfortable in his new environment. If your child seems excited about the new bed from the very start, you’ve made this transition easily. For more on these and other sleep problems, go to
https://tinyurl.com/y2coywbn


LOSE WEIGHT and GAIN CORE STRENGTH

Losing and/or maintaining proper weight through diet and healthy eating concern every person in the food industry. So does strengthening the body core to allow you to lead an active life and enjoy all those delicious foods we suggest. That’s why I’m bringing you 2 wonderful programs to introduce the long-planned ‘Products’ section of this blog.

The new 2019 version of the 2 Week Diet is a proven system that guarantees weight loss within normal medically recommended guidelines. No gimmicks or glitzy miracles here, simply the assurance that if you follow the procedure you will lose and keep losing at a steady rate until you reach your goal, avoiding those annoying plateaus and feel and look better while doing it thanks to 8 other bonus health-beauty benefits-think cellulite, hair, skin and energy. Read more about it below.

Unlock Your Hip Flexors is a new concept which I found fascinating and since have become a believer. It’s accepted that core strength is critical to living a healthy life but did you realize that the hips are involved in nearly every movement of our body? Keeping the hip muscles toned muscles(the psoas)toned is vital to remaining active now and in the future—Oh! And as a bonus, this straightens the spine, flattens the belly and relieves back ache for people of all ages. Any wonder I’ve become a devotee? Those jeans are fitting better— See more below–

These two programs alone will immeasurably improve your life.

1)The 2 Week Diet – Launch For 2019

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3 WEEKDAY VALENTINE’S DAY DINNERS

In 2019, Valentine’s Day is a Thursday, so most major plans for celebrating are probably scheduled for the bookending weekends. It’s hard, though, not to give the actual day a nod but how, without interfering with busy, tight weekday schedules? So in this post, I’m giving detailed directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday.

This concept resonates with me because Feb. 14th was my Grandmother’s birthday, and the anniversary of her engagement to Grandfather. All through my childhood it was an occasion for a big family dinner. Nana, wanting to share her ‘day’ with us, gave everyone token gifts because she wanted us to know she loved us and that love is more than just romance. I miss those dinners, they are lovely memories and perhaps it’s not such a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.

Through the years, I’ve done several Valentine’s Day posts, including one on seafood last year when it fell on Ash Wednesday. So if you want more recipe ideas just go to the ‘Select Month’ window in the right margin of any page of this blog and choose February from each year.

STARTERS

Melon con Prociutto


One easy appetizer uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved.
1) Slice a melon, traditionally a cantaloupe, in 1 inch wedges, remove seeds and rind, wrap with slice(s) of ham, secure with toothpicks and cut in about 3 pieces.
2) Similarly, a kosher dill pickle spear can be treated in the same way. Secure with 3 toothpicks and cut in thirds.
4oz of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more.
NOTE: Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant and always acceptable choice to serve guests and perhaps the better presentation for a family meal.

Bruschetta


Bruschetta traditionally, are ½ to ¾ inch slices of stale Italian bread, cut on an angle, lightly oiled and rubbed with garlic on one side and browned in the oven(350 deg. for 10 min.) French bread can be substituted for Italian. They support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but your imagination can truly be your guide—
1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or carmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil ( This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking (optional). Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach.
6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.
7) For a speedy presentation, use drained, canned, flavored, diced tomatoes and/or optionally, serve them in a bowl, with a spoon, surrounded by the toasted bread. This prevents them from becoming soggy.

Cream Cheese with Tapenade

Tapenades and cream cheese are naturals together. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Another presentation is to cut the cheese diagonally, reverse the sides to form a triangle, cover it with tapenade and use a cinnamon stick as a trunk to form a tree.
Spanish tapenades are now found in the relish aisle of most markets. Olive and sun-dried tomato tapenades are the most popular variety, usually sold only in small 4 oz. jars, which keep for 2-3 weeks, in the refrigerator but it’s so easy that I prefer to make my own and do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use the oil for the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as it isn’t sweet or sour, and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

BONUS: Cream cheese

has numerous uses in appetizer recipes, and another quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8 inch thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges.

ENTREES


Chicken Oscar:

Serves 2
2 boneless, skinless breasts
1 Tbs. flour
1 Tbs. butter
¼ tsp. sage
Salt and pepper
6 shelled, deveined large shrimp-raw preferably but cooked are fine or 1/3 cup crab meat OR
(1/2 ) 15 oz. can artichoke hearts drained-see note*
¼ cup white wine
¼ cup chicken broth-OR 1 tsp. chicken bouillon granules + ¼ cup water
3 Tbs. heavy cream or half-and- half
Grated Parmesan for garnish
Dust chicken with flour and sauté, with seasonings, in butter over medium heat until juices run clear. Remove to a plate and keep warm.(Can be made ahead to this point) Add liquids, artichokes or raw shrimp to skillet and cook shrimp until pink and remove if liquid hasn’t thickened. If using artichokes continue cooking as liquid thickens, about 3-5 min. Plate chicken, pour over sauce and top with artichokes or shrimp. Garnish with cheese and serve.
NOTE: Marinated artichokes, well drained, are a nice alternative for the canned ones and lend an interesting taste contrast. They need no cooking, simply add them after saucing the meat and optionally omit the cheese.

Pork Chops Basil:

Serves 2
4 thin center cut pork chops or slices of loin
¼ cup flour
½ Tbs. garlic powder
1 Tbs. dried basil leaves
¾ cup apricot nectar
1 Tbs. scotch or whiskey-optional
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Mexican Snapper:

Serves 2 From Light Menus by Louise Mariano
8-10 oz. red snapper or cod fillets
¼ cup chopped cilantro or parsley
¼ cup slivered almonds
2 Tbs. butter
Lime juice
Salt and pepper
½ avocado- diced
Place fish in an ovenproof dish and sprinkle with herb and almonds. Microwave butter with lime juice until melted, season to taste and pour over fish. Bake at 350 deg. for 30 min. garnish with avocados and serve.

SIDES


Salad
of mixed greens with a vinaigrette dressing complements any of these entrees
Suggested Sides: Asparagus is traditional with Chicken Oscar but a seasonable, fresh or frozen green vegetable appropriate to the entrée can be served with any of these OR try:
Spinach Pie (1) 10oz box of chopped spinach, thawed. Drain the spinach and mix in a lightly oiled soup or pie plate, with 1 egg and 1 envelope of either chicken or beef bouillon, sprinkle with nutmeg and bake at 350 deg. for 30 min. or microwave on high for 10 min.

Potatoes:

1)8 or 10 tiny fingerling potatoes, depending on size, peeled in one strip around the middle, rolled with 1 Tbs. oil and sprinkled with 1 Tbs. rosemary, roasted on a foil covered cookie sheet at 400 deg. for 30-35 min, until brown.
2) (1) 15 oz. can small whole potatoes in 1 Tbs. melted butter on a foil lined cookie sheet and broil until browned. Can be made ahead and reheated.
3) For Pork: Bake 2 sweet potatoes in the microwave 8-9 min. until soft. Split and drizzle with Maple syrup to serve.
For Fish: 1 pkg. pre-cooked rice with 1 tsp. fresh lemon juice and 1 Tbs. chopped cilantro added before serving.

DESSERTS

7 Perfect Desserts for a Valentine’s Dinner


It would take too much space to include the full dessert recipes, so I’m simply listing them and giving brief descriptions, You can find them in full on the Feb. 9, 2017 posting. Just look on the right margin of any page on the site to see the drop-down ‘Select a Month’ Menu. While there, check out the Valentine’s Day articles from past years to get more dinner ideas. All the desserts below are quite simple. Two are more spectacular, three need a few finishing touches and two are table ready but all can be quickly served with little effort. Don’t let the first two scare you, they’re really simple to make and the recipes are easily divisible.

Bananas Foster with Grapes

– The classic dessert with the added taste and visual twist of grapes as well as the option to be served en flambé.

Cherries Jubilee

-A classic rendition with the modern option of directions to do the major prep in advance and finish just before serving.

Cranberry Crisp

-Batter and berries can be prepped and stored, chilled, ahead, then baked just before serving.

Cranberry-Nut Torte

-A cross between cheesecake and pie this can be made a day ahead and served chilled or at room temp

Chocolate-Burnt Almond Crunchballs

-My father’s favorite dessert. Toast slivered almonds until they are very dark and brittle. Put them in a wide bowl, such as a soup dish, and roll a large scoop of complimentary flavored ice cream in the nuts to cover. Freeze to firm-up, and serve with chocolate sauce. Sauce is more effective under not over the ice cream.

Biscotti-Classic Almond or Chocolate

-Can be baked 1-2 weeks in advance and simply presented plated with saucer of sweet wine or coffee for dunking

 


NUTS MAKE ELEGANT DIY GIFTS

Do you know there’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts? Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. Well there is, and it’s nuts.

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ground nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. Although allergies to the other seven nuts are rare, play safe and inquire about the recipient before gifting.

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 or $60.00.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance. Most commercially prepared nuts are seasoned by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation in which case these particular contents are elegant enough to do justice to their container.

The point is, that with little outlay, learning to process nuts, opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below. Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned. With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving.

It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts:

Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.
Hazelnuts—250-275deg.—20 min.
Macadamias –225-250 deg.—10-15min.
Pecans 325 deg. -15min
Pistachios 350 deg. 8min.
Walnuts 350deg. -15min.
Cashews 350deg. -15min.
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Mixed Pesto Nuts:

Yield 4 cups
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. shelled pistachios or pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.
NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:


2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts


½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork. Cool and package as directed above.

Orange Candied Nuts:


Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts:

Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

 

SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

After talking last week about the practicality of shopping ahead for the winter holidays, it’s logical to discuss preparing food for them in advance as well. It’s a topic I address each fall, and though I don’t usually re-run a post, I thought this year I’d combine parts of several and update them to answer some questions I’ve been asked.

Preparing food ahead for the holidays doesn’t actually ‘save’ time, it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done. However, nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it. Preparing dishes as early as their recipes allow or making and preserving them provides just that.

Personally, the idea of preparing ahead for the holidays appealed to me because as the nest emptied and family grew, the tasks didn’t increase in number, but they did in size. Fewer hands around to help meant a lot more work for me alone. Professionally, the idea intrigued me. The main function of a personal chef service is to provide meals for its clients to consume later. This combination of motives has given me the incentive for the past several years to explore how far I can push the envelope.

However, nothing opened my eyes like a request from a fellow personal chef. She contracted to cater a wedding reception for 400 and asked for help from others in our U.S.P.C.A. chapter. The job held some real challenges; the bride had downloaded the menu and recipes, most distinct variations on classics; the venue offered a wait staff and dining needs, linins etc., but only a ‘holding ‘ pantry, no real kitchen. All the food had to be delivered ready to serve. How the chef, an experienced caterer, solved the obvious problems doesn’t disguise the fact that most of the food, hors d’ouvers plus two courses and dessert, had to be prepared days ahead. I learned this is normal for caterers dealing with large events and was amazed at the ways these experts in safe handling food, keep it unspoiled and fresh tasting.

The point is that, many dishes can be prepared ahead, but the storage is as, or perhaps even more, important than the cooking. Produce, of course, needs refrigeration. If bought far in advance, or to be served out of season, consult my blog of Sept 22, 2016 on freezing fresh produce and there are more reference posts in the site archives Generally, supplies bought ahead should be kept in the original package and stored at the same temperatures as in the market. In fact, safe handling, or Safe Serve as it’s called, is a course in which all chefs need to be certified. Knowing how to freeze different foods is a major asset. For a crash course, see my posts of January 11, 19, 25 and February 2, 2012. Click Table of Contents on the Home Page header and then click the dates to link to the posts. Most foods require some degree of refrigeration, so be sure you have adequate space before embarking on making several dishes in advance.

Advance preparation is straightforward, but has a few simple rules. One is never re-freeze anything without cooking it. If adding a thawed vegetable to a dish, cook it first. Be aware that most seafood, especially shellfish is frozen for transport. The only exceptions are fish your monger guarantees were caught within 24 hours and shellfish steamed in store daily. The second is that if exists in the markets’ glass freezer cases, you can try it, but if it doesn’t there is usually a good reason, so don’t try to innovate. This is particularly true of imitation ‘diet’ and/or ‘no-cook’ cream sauces, which tend to separate when frozen. Third, Egg dishes, generally, should be cooked just before serving. Fourth, if you are open to communal contributions, be sure that you’re not going to spend the afternoon juggling things to finish them or keep them warm. Plan with your guests the way to use your space and appliances wisely.

The process of planning to prepare dishes in advance of an event is highly individualized. Your menu choices and personal schedule must figure in your calculations and, therefore, it’s difficult for me to give any specific directions other than the advice contained in the posts cited above. Perhaps the best way illustrate the process in a general way is to share my Christmas timeline, which I’ve printed below, to give you a general idea of the process to adapt to your needs. I can tell you that now I wonder how I ever did things “seasonally” and I’m grateful that I have time to relax and enjoy the trappings and companionship. There are still plenty of last-minute tasks, but no real pressure either on my schedule my nerves, or my wallet.

As an extra ‘tip’ I’m including my New Year’s buffet in this timeline to show you how easy it is to include a party in your holiday schedule. Buffets are easier to prep ahead than seated dinners. Food served at table should be hot, but even roasts can be cooked ahead and served room temperature at a buffet. Casseroles and sauced meat dishes are the darlings of advance preparation. They can be cooked, frozen, thawed, reheated and still taste fresh. Of course, cold foods are a natural. They can be prepared and simply chilled until served or frozen and just thawed. No effort is needed at the last minute and minimizing the last-minute work load is one of the main reasons to do advance preparation

Another plus is being able to use leftovers from one event to build another. Please note that the foods for the New Year’s party, with the exception of the necessary fresh items, had been purchased well in advance, along with the other holiday supplies. So it was really a breeze to arrange, with no extra strain on the schedule or wallet.

Desserts are a good category to reference to illustrate the optional levels of advance food prep. Cookies, as noted, can be made 6-8 weeks ahead if stored in air-tight tins. All kinds of pastry freeze well rolled and stacked with paper dividers or lining pans, even whole unbaked fruit pies and turn-overs can be made months ahead. However, baked pastry products only hold well for 24 hrs. After that they become soggy as the fillings lose their moisture and harden. To have these desserts table-ready, you must leave room in your schedule, as well as your oven’s, at the earliest the afternoon before, to bake the items and/or make the fillings. This can be a strain during a hectic holiday week.

So what dessert can be made ahead and produced the day of a major dinner ready to be served? Cake! Several years ago my Yule log survived Christmas dinner almost intact. I decided to freeze it to serve sliced with a bowl of whipped cream on New Year’s. I froze it uncovered for an hour to firm up the icing, and then I wrapped it snugly in plastic wrap and put the whole cake, still on the platter, in a plastic bag in the freezer. I was pleased to see it looked fresh on New Year’s morning but surprised that it tasted fresh too. I served it on the original platter, without the cream, and had many compliments with no leftovers.

This brings up a frequently asked question; “How much space will I need?” The answer, of course, depends on your menu, but usually not as much as you may think and it will be a changing amount. Cookie dough is chilled, but cookies are stored in tins. The bulk of my freezer usage is for vegetables and the turkey (read entrée meat). Just before the holiday I add two cakes, but that’s my personal option. If I served fruit parfaits as my Mother did, I would store ice cream and need less space. More things are kept in the refrigerator than the freezer, but not large items, other than possibly a ham or other smoked entrée choice and if you live in a Northern climate that can be kept in a cold place like a garage.

Space is a consideration when planning the menu, especially for a newbie. Your food will require the most room right before and right after the dinner. Visualize the dishes that will need chilling, then calculate the area you will have to clear for them. To give you firmer idea, I’m going to review the list below and mark each entry with an ‘r’ for refrigerator or an ‘f’ for freezer. Equate item sizes I’m serving with dishes you want and use it to form a clearer picture of your needs. If space is limited, in colder climates, a garage comes in handy. Ice chests are another solution, and perhaps a friend will offer to keep some things. I had a neighbor who annually rented a small freezer for two months, November to January and by the third year bought it to use on other events and in the summer. Most of the year, it sat unplugged, tucked away, but well worth its price when needed.

Another frequent question is; “How do I plan my time to do all this ahead?” Of course, your schedule is another prime consideration. I can tell you the type of things which can be made ahead and how far, but you must decide your own timeline according to your schedule. Perhaps you’re free weekends and can combine several tasks or maybe you need to spread them out over week nights working for short periods. The menu choices will affect this aspect of prior preparation too. Keep a balance between things that can be made well in advance and those that can’t and remember, the more involved a dish the more time required to make it. In any case, it’s far easier to find the time to do things over a long period than to have to cram them into a brief one, especially one filled with other obligations.

Obviously acquiring required items over weeks, rather than having to schedule, or “work in” special shopping trips is a time saver in itself.

1) Early Oct. –1) Process celery and onion mixture for the stuffing and freeze -f

2) Bake fruit breads. See 10/29/15 post for recipe-r

2) Mid Oct. – 1) The salad dressing for Christmas is ready in the fridge-r

2) The Cumberland sauce for one hors d’ouvres is made-r

3) End Oct. – 1) The sautéed croutons for the stuffing are in an airtight can-tinned

2) The cheese spreads are made and chilling in crocks. (Extra stored in plastic
containers)-r

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2) Cranberry salsa made and kept well chilled-r

MID NOV—Thanksgiving preparation- task schedule similar to Christmas as detailed below

5) End Nov.-Make cookie batter-store in fridge-r

6) Early Dec. – 1) Make cookies- tinned

2) Bake cakes and freeze them-f

7) Xmas Week –1Make any add-ins for vegetables=sautéed onions or mushrooms, toasted nuts
etc.-r
2) Roast, thaw, prep vegetables for sides, put them in dishes in which they can
be heated and served. Cut and soak salad greens –Refrigerate all

3) Thaw turkey-r (date depends on size)

4) Store everything plated and ready to serve—cookies on covered platters etc.
5) Prepare any other hors d’ouvers and chill – r

DEC. 24th – 1) Make stuffing and chill.-r
2) Brine turkey-r

DEC. 25th – Cook bird, thaw cakes, finish vegetables, toss salad, and make gravy.

New Year’s Week-Dec. 26th –1) Strip carcass, saving enough meat for a large casserole-r
2) Freeze the rest and the stuffing separately in 2 portion size
packages for future use. -f
3) Boil the bones and freeze broth for future use. -f

Dec. 27th -29th-1)Make turkey casserole, and a mixed vegetable one with pasta and/or grains-r
2) Refresh cheese crocks, bake ham and muffins(if needed) for dessert tray.-r

Dec. 30th– 1) Shop for fresh items, seafood, salad greens, bread and cream. -r
2) Chop and soak greens. Prep any hot hors d’ouvres. -r
3) Have everything ready on or in serving vessels.-r

Jan.1st– Cook casseroles, heat hors d’ouvers and bread, toss salad, make Eggnog.

If you’re looking for recipe ideas, you’ll find loads in my archives, everything from leftovers to vegetables, to salads and dressings. There’s even one on muffins and rolls that may appeal. Just click Table of Contents, or view the panorama and choose posts that interest you.

So save yourself expense and stress this holiday season, by remembering what the Boy Scouts always say; ”Be prepared!” —-then you can relax and enjoy the festivities.Oct 5

AMORTIZE THE HOLIDAYS-SAVE TIME, MONEY, STRESS

I’m not jumping-the-gun. I used to prepare for holidays as they came too. I planned for Thanksgiving after Halloween and bought the ingredients for Christmas cookies, along with the rest of the dinner in December, that is until a few years ago. I’d noticed the prices in early fall and was pleased they seemed very reasonable. So I was shocked when I started to shop and found them much higher. When I asked, I was told I’d missed the seasonal sales.

When the same thing happened the next year, I realized this was a permanent sales maneuver and that the main sales on holiday food supplies, especially baking ingredients, occur during the weeks before Thanksgiving. Each year since, I’ve written a post on the subject. Taking advantage of the prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses.

Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed.

Personally, the idea of preparing ahead for the holidays appealed to me because as the nest emptied and family grew, the tasks didn’t increase in number, but they did in size. Fewer hands around to help meant a lot more work for me alone. Professionally, the idea intrigued me. The main function of a personal chef service is to provide meals for its clients to consume later. This combination of motives has given me the incentive for the past several years to explore how far I can push the envelope.

I always made my fruit breads and cheeses a month or more ahead, to give them time to age, using liquor as a preserving ingredient. Then I found rolled cookie batters could be prepared two weeks before baking. Next I learned that elements of stuffing could be made well in advance. Raw seasoning ingredients, celery, onion, herbs can all be chopped or blended as early as summer and frozen. Bread cubes can be toasted or fried and keep in tins for weeks as do decorated, unfrosted Christmas cookies.

All these discoveries brought welcome savings but nothing opened my eyes like a request from a fellow personal chef. She contracted to cater a wedding reception for 400 and asked for help from others in our U.S.P.C.A. chapter*. The job held some real challenges; the bride had downloaded the menu and recipes, most distinct variations on classics; the venue offered a wait staff and dining needs, linins etc., but only a ‘holding ‘ pantry, no real kitchen. All the food had to be delivered ready to serve. How the chef, an experienced caterer, solved the obvious problems doesn’t disguise the fact that most of the food had to be prepared days ahead. I learned this is normal for caterers dealing with large events and was amazed at the ways these experts in safe handling food, keep it unspoiled and fresh tasting.

Imagine being able to duplicate the catering methods for your personal holiday preparations! The first step is to review your normal seasonal routine. Do you host a major dinner; throw a party, entertain house guests, make food gifts or donate a culinary effort to a bazaar or other event? If you follow my weekly shopping schedule you’ll know the next move is to plan your menus for each occasion and compile a detailed list of all the ingredients required. Then as you read the market flyers to plan each week’s shopping trip, if you see an item your holiday list, you make a note to get it at the sale price.

Remember though, supplies bought ahead should be kept in the original package and stored at the same temperatures as in the market. Produce, of course, needs refrigeration. If bought far in advance, or to be served out of season, consult my blog of Sept 22, 2016 on freezing fresh produce and there are more reference posts in the site archives. There are also great sales on frozen vegetables and other products now. I always bought a fresh turkey for Christmas, but having braved a blizzard five years ago, to pay three times more than the price a month earlier, I changed my ways. Now, I buy a frozen bird at Thanksgiving and store it. No one has noticed the difference and the forecast of a White Christmas doesn’t scare me.

Amortizing time with advance preparation is equally straightforward, with a few simple rules. One is never re-freeze anything without cooking it. If adding a thawed vegetable to a dish, cook it first, or cook the dish and plan to re-heat it. Be aware that most seafood, especially shellfish is frozen for transport. The only exceptions are fish your monger guarantees were caught within 24 hours and shellfish steamed in store daily. The second is that if exists in the markets’ glass cases, you can do it, but if it doesn’t there is usually a good reason, so don’t try to innovate. This is particularly true of imitation ‘diet’ and/or ‘no-cook’ cream sauces, which tend to separate when frozen,

When the connective tissue is damaged, whether due to old age, diabetes, a heart condition, or something discount viagra you can try this out else. If order viagra overnight you like to complete the course and learn driving successfully. Branded viagra canada overnight and generic Kamagra are prescription drugs hence available only after producing a doctor’s prescription. These steps mentioned above should resolve online cialis prescription the USB related problem. Tried and true menu choices are important in advance preparation and are the reason caterers offer printed lists of suggestions, but even a traditional holiday dinner comprised of family recipes usually affords some wiggle room. Updated twists aren’t always a bad thing. For example, roasted vegetables done a few days ahead can replace those cooked with the meat, saving prep time on the day of the event. Frozen vegetables can be cooked to near-doneness and kept chilled, with a little butter or flavored oil, even in their serving dishes, a few days ahead, as can current garnishes, and the two combined before or after quick re-heating. Salad ingredients can be cut and stored, chilled in water for several days and the dressings mixed weeks ahead.

Buffets are easier to prep ahead than seated dinners. Food served at table should be hot, but even roasts can be cooked ahead and served room temperature at a buffet. Casseroles and sauced meat dishes are the darlings of advance preparation. They can be cooked, frozen, thawed, reheated and still taste fresh. Of course, cold foods are a natural. They can be prepared and simply chilled until served or frozen and just thawed. No effort is needed at the last minute and minimizing the last-minute work load is one of the main reasons to do advance preparation.

Desserts are a good category to reference to illustrate the optional levels of advance food prep. Cookies, as noted, can be made 6-8 weeks ahead if stored in air-tight tins. All kinds of pastry freeze well rolled and stacked with paper dividers or lining pans, even whole unbaked fruit pies and turn-overs can be made months ahead. However, baked pastry products only hold well for 24 hrs. After that they become soggy as the fillings lose their moisture and harden. To have these desserts table-ready, you must leave room in your schedule, as well as your oven’s, at the earliest the afternoon before, to bake the items and/or make the fillings. This can be a strain during a hectic holiday week.

So what dessert can be made ahead and produced the day of a major dinner ready to be served? Cake! Several years ago my Yule log survived Christmas dinner almost intact. I decided to freeze it to serve sliced with a bowl of whipped cream on New Year’s. I froze it uncovered for an hour to firm up the icing, then I wrapped it snugly in plastic wrap and put the whole cake, still on the platter, in a plastic bag in the freezer. I was pleased to see it looked fresh on New Year’s morning but surprised that it tasted fresh too. I served it on the original platter, without the cream, and had many compliments with no leftovers.

Now I bake my Yule logs three weeks ahead and limit my December holiday desserts to cookies and cakes. I’ve tested other cakes, layer cakes, bar cakes, even a multi-layer sponge Opera Cake, with the same great results. Planning this way allows me to take the time to be sure I do a good job creating the cakes, and it’s soooo relaxing to know the whole dessert portion of my dinner is ready and waiting. All I have to do is open the freezer.

In point of fact this feeling of freedom is a major part of the overall concept of amortizing holidays. Buying the food as it appears on sale during the preceding weeks and preparing things ahead, saves money, defrays costs and assures time for careful preparation. It provides the security of knowing what you need is on hand when you decide to start a project and the confidence of having been able to do it well, rather than rushing through slip-shod. Above all there is the comfortable assurance that everything’s y ready and you are free to enjoy the festivities.

So set yourself up right and enjoy!!

*United States Personal Chef Association