| Chill! |
| Written by Kyle Tonniges |
| Thursday, 18 December 2008 21:36 |
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Even though the holidays are supposed to be all warm, fuzzy and fun, they’re also filled with stress: Not only are the idiots out in force, but there’s a lot to get done in a short amount of time. There are presents to buy, parties to attend and last-minute gatherings with co-workers and friends. And there’s one less week this year to get it all done in time. Prolific cookbook author Diane Morgan (Grill Every Day, the Thanksgiving Table, Salmon, Delicious Dips, etc.) has you covered with in her new book The Christmas Table. The book is packed with reliable recipes for seasonal fare like Bourbon and Brown Sugar Crusted Ham, Christmas Goose and the ambitious Buche De Noel as well as ideas for the inevitable leftovers. Whether this is your first year hosting a Christmas dinner or you’re a seasoned veteran, Morgan’s book deserves a serious look. She’s got a solid selection of recipes for all budgets and skill levels but the real gems are her menus and planning tips. She’s got menus for 10 holiday gatherings that employ recipes from her book, ranging from a tree-trimming party to Christmas Eve supper and brunch to a hybrid meal that celebrates both Christmas and Hanukkah. Each comes with a timeline enabling you to start your preparations up to two weeks before the big day to ensure your guests are happy and that you’re well-rested, sane and actually able to enjoy the event you’re hosting. And if you’re the crafty type, there’re even a handful of projects such as wreath-making and centerpieces. If you’ve already decided on your holiday meal(s), Morgan still has some excellent tips to make sure the day goes off without a hitch: * Make lists. Not just for grocery and present shopping, but for your event as well. Guest lists, errand lists (the butcher, cheese shop, wine shop, etc.) and a timeline of what needs to happen and when can help you make more effective use of your time. * When it comes to food, plan ahead. If your meal will center on something like a goose, duck, a fresh free-range turkey or something not commonly found in local supermarkets, you’ll get a much better quality item if you plan and order well ahead of time. * Stock your pantry. “A smart host keeps jars of pickles, olives and other delectable spreads on the pantry shelf during the holidays for spur-of-the-moment entertaining,” she writes. * Set your table the day before the party. Doesn’t sound like that big of a deal but you’ll thank yourself later. * Organize your bar. Not every event will call for a full bar with a wide variety of cocktail fixings. Consider serving one or two signature cocktails. Or, serve champagne at the start of the event and follow with wine. * If you can afford it, hire an elf. Having a real-life bartender or server take care of your guests may seem extravagant, but it can take a huge load off your shoulders and enable you to enjoy your party and your guests. Don’t forget to tip them at the end of the night. * Don’t forget why you’re doing this. It’s supposed to be fun, right? So don’t get all bent out of shape if the turkey’s a little dry or the crab dip didn’t turn out right. The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition, Diane Morgan, $19.95, Chronicle Books, 240 pages. |