THANKSGIVING COUNTDOWN
With the holidays fast approaching I have been thinking of ways in which I can get all that needs to be done with the least amount of effort and worry.
Most of us rely on tried and true recipes, but it is fun to vary the menu once in a while. Even so, we must remember that some of our guests might be traditionalists and look forward to the usual turkey, gravy and dressing, yams, cranberry sauce and pumpkin pies.
*Before you even plan your menu, first decide how many people you will be inviting.
*Make your calls or send out your invitations well in advance to ensure everyone can set the date apart for you.
*Do you have room for everyone to be seated at the table, or will you have to serve buffet style?
*Do you have enough dishes, linen, soup bowls, flatware and glassware for everyone? If not, you might consider buying inexpensive sets to keep on hand for these occasions. I like using clear glass dishes from Arcoroc, which are fairly inexpensive, stack without taking up a lot of room, are sturdy and can be used for any occasion.
*Decide if you will ask your guests to bring a dish or if you will be preparing everything yourself. If they are to bring a dish, work on the menu with them so as to make sure you will have a balanced meal.
*Start planning the menu, keeping in mind your culinary skills, the guest's ethnic backgrounds and tastes. Take time to check with your guests if they have any food allergies.
*When planning the menu remember to balance the many starchy customary dishes with fruits, vegetables and leafy greens.
*Make lists of everything you need so that you don't forget anything at the last minute. This means several lists. Guest list; menu list; ingredients for making the dishes on your menu; list of ingredients already on hand and lists of ingredients you need to buy. List of beverages; list of serving dishes, platters and tableware needed for each course.
*Shop for non-perishables well in advance to ensure supplies are plentiful. Markets might run out of a key ingredient if you wait until the last minute.
*As you plan for your dinner, remember to make enough to have leftovers. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even for the next day's lunch!
Rule of thumb is to prepare at least 25 percent more food than you will need for the amount of guests invited to dinner.
*Plan your decorations ahead of time. Look around your yard for greenery and flowers that might be available and if it's not bountiful enough, remember to put on your list to go by the Farmer's Market to pick up some flowers for fillers. A safe alternative, of course, is to pile up gourds and squash with Indian corn and flowers and string them all down the table or on a sideboard from where food might be served.
*Remember that the turkey will take up your oven for several hours so plan other baked dishes accordingly. There are some dishes that can be made several days ahead and then just heated at the last minute.
The Big Day
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. Following are some ideas on how to plan for the day:
*Check your recipes for preparation and baking times to make sure you begin baking early enough. Plan your oven time for multiple uses if at all possible. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake of even warm other items after the turkey is done.
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside it.
*Set out beverages, pupus or finger food first, so your guests will have something to entertain them until dinner is served. If you place them on a table in another room, you will not have to remove anything when the time comes to serve the main meal.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the meal. Set out as many decorations, in advance as you can, including candles. Candles should not be lit until dinner has been announced.
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights without losing face.
I don't usually share recipes for cooking the turkey, since most of us have a favorite tried and true recipe, but as the day nears, I will share some tips on defrosting and cooking your turkey and more recipes for side dishes and desserts.
Pumpkin Mousse
My friend Cathy G in Lebanon sent this recipe. Since I had some cans of pumpkin in the pantry I decided to try it out before the holidays. It was added to our Thanksgiving menu and it has become a favorite. The second time I tried it I used a combination of Vanilla and Butterscotch puddings. Easy & Delicious!
Yields 8 servings.
2 packages sugar free vanilla pudding
2 cups of skim milk
1 (15 oz) can pumpkin
1 (8 oz) tub lite cool whip
1/2 teaspoon pumpkin pie spice
Mix pudding with skim milk; when set fold in all the other
ingredients.
Check my food and garden blog
(c) By Sonia Martinez
(November 9, 2004 - The Hawaii Tribune-Herald of Hilo)
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Comments: 22
And thanks for the Pumpkin Mousse recipe. I'm definitely gonna try it. :-)
Yes, the mousse is delicious. Sometimes we make it just because we like it and not just during the fall or holidays....and its so easy!
I find that especially for large holiday meals, I do better when I have everything mapped out before me! You should see my lists!!!!
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We love it, but I use real whipping cream