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TIME SAVING TIPS FOR THANKSGIVING

Sunday, November 15th, 2009

Thanksgiving is only 12 days away.  Are you hosting?  Before you know it, it will be a day prior and you’ll wonder where the time went and why, once again, you didn’t prepare in advance.  The next 24 hours will be insane! You’ll want to pull your hair out.

Okay, maybe you are not a procrastinator like me.  However, I have taken a solemn oath, this year will be different.  There will be a zen like peace and calm in my kitchen. Can you imagine actually relaxing on Thanksgiving?  And how, you may ask, will I accomplish this?

PLAN & PREPARE, the only 2 P’s I will have for Thanksgiving this year.
P is no longer for procrastination.

So, here they are…My time saving tips for this and all future years:

10 DAYS BEFORE: Finalize your menu.

-Make a shopping list.

-Make a list of all dishes to be prepared. Next to each write the amount of time required for preparation and note whether or not it can be made ahead of time.

-Soups such as butternut squash and corn can be made and frozen.

-Pies and baked goods such as cookies, cheesecake, apple, pecan, pumpkin or cherry pies also freeze well.

7 DAYS BEFORE:

-Inventory glassware, napkins, utensils, and plates. The last thing you want to do is  set the table and realize with stores closed that you don’t have enough of any of these items.

-Roast garlic in advance. Put in olive oil and store in fridge. You can never have too much roasted garlic.

5 DAYS PRIOR:

-Purchase non-perishables including snacks, canned goods, cranberry sauce (if you aren’t making your own).

-Buy all drinks such as soda and wine.

3 DAYS PRIOR:

-Buy turkey (store in coldest part of fridge – bottom, rear corner).

Remember, a frozen 12 lb turkey takes 3 days to thaw in the refrigerator. If larger, you will need to leave more time.

2 DAYS PRIOR:

-Set table.

-Make cranberry sauce if not purchased.

-Measure dry ingredients in advance. Store them in labeled containers or baggies.

-Make salad dressing.

1 DAY PRIOR:

-Purchase desserts if not baked by you.

-Make desserts that could not be frozen such as meringues.

-Precut your vegetables and store in baggies that contain a slightly moist paper towel.

-Cut fruit and store in containers.

-Prep turkey

THANKSGIVING AM

-Cook turkey (I prefer smaller turkeys. I would rather cook 2 if I have a large crowd.  I find them to be tastier and less dry).  Roast about 15 minutes per lb., 18 minutes per lb. (if stuffed.)

-Remove desserts from freezer. Warm them later in a 250 degree F oven.

-Cook fresh vegetables as close to meal time as possible.

-Bake stuffing.

And as my husband says (and his only Thanksgiving job other than TV remote control management), “make sure you have enough ice!”

A SIMPLE, DELICIOUS AND EASY ROAST TURKEY RECIPE

Crispy skin, moist meat.

Ingredients:

12 to 14 lb. turkey

4 sticks celery

2 large carrots

2 cups tomato juice

1 cup sherry

1 tbs paprika

2 tbs salt

1/4 tsp black pepper

4 cups water

Recipe:

Preheat oven to 350 degrees.

Stuff turkey with celery and carrots. Place turkey in a large, deep roasting pan.

Mix all other ingredients together and pour over turkey.

Place in oven and bake uncovered for 3 hours turning the turkey over completely every 30 minutes.

Baste occasionally.

Gravy – Remove fat from cooking liquid and serve separately.

HalfHour Meals features a number of terrific holiday cooking blogs and Thanksgiving recipes.   For more Thanksgiving Recipes do a search or click on the following link:  Cooking for Thanksgiving;  where you’ll find a delicious looking  Pumpkin Pie Recipe & one for  Roasted Sweet Potatoes.  For those brave and creative souls who are looking have a Thanksgiving meal that is creative, spectacular, and out of the ordinary  Thanksgiving meal,  visit , TheGourmetConnection,  a HalfHourMeal member’s blog where you’ll find a a fabulous post called, “Thanksgiving with a Twist.”

And please do share some of your Thanksgiving tips and tricks in the community area or in the comments below.

Enjoy! Happy Thanksgiving!

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Featured Community Member, Cantering Caterer

Monday, November 2nd, 2009

COD‘Happiness is back’ according to Christian O’Dowd, but judging by his own upbeat attitude, I don’t think his happiness ever left. Husband, father and caterer extraordinaire, he is energetic, engaging and passionate about food and it was nothing short of delightful speaking with him via phone last week. His outlook on life is downright enviable and his talent evident, from the posts on his blog, Catering Talk to the clip of him on MyFox NY, he has an air about him that is at once high-class and average nice-guy.

Leaving high school early to travel and learn from life, he made his own way and eventually settled down to start The Cantering Caterer, Westport, Connecticut’s premier catering service, and has been going strong for 9 years. With 140 event staff, they handle everything from the small and cozy to the large and upscale with ease. His most recent gigs had him serving 200 at a Coney Island party complete with a competitive eater to a benefit for Earthplace Nature Discovery Center along with weddings and estate parties thrown in the mix.

I asked Christian what’s good for the 2009 Holiday Season and his answer was immediate: comfort food with a twist. People are wanting the comforts of home with a little extra thrown in; not just macaroni & cheese, but macaroni & cheese with black truffle. His hottest and most requested dessert right now is his own grandmother’s bread pudding. And, while you may think, as I did, that budget is King, O’Dowd is seeing just the opposite.

Living as close to Wall Street as he does, he gets to experience upticks and downturns before much of the nation and his call, and the behavior of his clients supports this, is that things are on the upswing. Companies are opting for larger holiday parties to boost morale and even smaller clients are looking for a bit more luxury. Everyone is tired of scrimping, and this catering season is showing it.

Beyond the recipes that Christian already has uploaded to Half Hour Meals, I asked him what his choice of a quick meal would be and he responded with, “What my wife and I had last night. Homemade Cavatelli (previously frozen) tossed with capers, tomatoes and garlic, deglazed with a pinot noir and finished with lots and lots of butter and grated cheese.” Perfect!

What’s next for this Cantering Caterer? A full-scale Thanksgiving feast for 90 people who would otherwise not be able to have Thanksgiving Dinner and an overfull roster of clients for that day as well.

Keep your eyes out for this caterer and his fabulous offerings and if you live in the Westport, Connecticut area, you know who to call for your next big (or small) event. And don’t forget to check out Christian’s page here at Half Hour Meals.

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Featured Community Member: MarilynDean

Monday, October 19th, 2009

-e-Mom4.JPG-Marilyn Dean has a food blog a little different from the rest: it’s about food in a way that most of us aren’t thinking about directly – it’s aprons. Not just any old apron, forget visions of mom or grandma at the stove here, these aprons are contemporary and range from functional to cute to, dare I say it, even a little bit sexy.

Marilyn’s blog is an offshoot of her apron business, Susannah’s Aprons where you can find nearly any type of apron you’re looking for from vintage to children’s and beyond. Here is my recent interview with Marilyn – read on for more insight into her blog world and the rest of her very full and interesting life.

Your blog, Susannah’s {Kitchen} Aprons is not about food as much as it is about the kitchen in general and, of course, aprons. What is the thought process behind your posts?

It’s been interesting to watch the food trends in the past year. Thanks to Food TV, the recent movie Julie & Julia, and especially the current recession, we’re witnessing a huge return to the kitchen. Economic uncertainties have made dining out less affordable, and that’s created a nostalgia for good home cooking with family and friends.

In my blog posts at Susannah’s Aprons, I’ve tried to address this growing interest, which is especially prevalent among younger Gen Y Moms. I cover Vintage Apron Design, Hospitality, Religious Holidays, Recipes, and Food in the Media. (eg. the new 3D animated kids’ film “Cloudy With a Chance of Meatballs.”)

No longer a symbol of oppression, aprons are a new way for smart modern women to express their style and creativity. We may not all be domestic divas yet, but many of us are willing to give it a try!

Susannah’s {Kitchen} Aprons is your second blog. Tell us a bit about the first.

About four years ago, when my two children were preparing to flee the nest, I decided to go back to school to study theology. Blogging seemed like a natural place to share the things I was learning. I started Chrysalis as a “webzine for thinking Christian women” with no blogging experience whatsoever. It’s been a fantastic journey, and a wonderful way to meet like-minded SAHM and WAHM Moms.

The inspiration for my Vintage Apron site comes from Susannah Wesley. She’s the famous home schooling mother of ten, including the English evangelists, John and Charles Wesley. Susannah’s reputation as a woman of prayer is legendary. Historians tell us that while cooking, she often flipped her apron over her head. Hidden beneath her cotton tent, Susannah offered spontaneous prayers to God.

Has blogging changed the way you look at life?

Absolutely. They say the best way to learn is to teach. And thanks to reading others’ blogs, I’ve expanded my knowledge far beyond the classroom. Also, I’m an interior designer by profession, so my new blog, Susannah’s Aprons has given me the opportunity to express my artsy/creative side through blogging too. As I go through my daily routines, blogging is always on my mind!

Your aprons are fabulous – do you make them all?

Thank you. I wish I could say yes! I do sew—but not aprons. I use my sewing skills in my design work, including draperies, throw pillows, upholstery etc. All the aprons at Susannah’s Aprons are created by others. Like many online vendors, I have “affiliate” business relationships where I am compensated to provide a store front and advertising.

Share with us a day in your kitchen – what is the daily food like in your home?

As a new empty nester, I’m learning to cook for two again. I like to prepare dinner for my husband with care each evening. Since he doesn’t cook, he really appreciates my efforts. We especially love international cuisine including Mexican, Asian, Italian, Greek, Indian, British, French, and of course good old-fashioned American.

The recession has made me rethink our weekly food budget, which I’ve taken for granted for many years. Mindful of the hungry, I’ve begun donating 10% of my earnings at Susannah’s Aprons to a charity called Angel Food Ministries. Angel Food provides food relief for over 500,000 Americans/month who are struggling financially.

In what ways does having a family change the way you blog?

My husband and I will be celebrating our 31st anniversary next month. We still feel like kids, even though our two children are now grown. Our oldest daughter was married last summer in Hawaii, and our son just graduated from college this past spring. Since they are no longer little, I devote a good chunk of my time to blogging, Twittering and Facebooking. I also hope to write an ebook at some point in the near future.

Name a handful of ingredients that you couldn’t live without.

You may laugh, but for “women of a certain age” like me, green tea and soy products have taken a front seat in my life—especially soy milk. More appealing ingredients that I must have include fresh garlic, high quality olive oil, fresh basil, sharp cheeses, and lime in all its variations. I’m a salt, savory, sour lover, with not much of a sweet tooth. Cumin is currently my favorite spice.

When and Why did you join Half Hour Meals?

Since Susannah’s Aprons is only three months old, I’m still exploring the vast world of “foodie” blogs. I found Half Hour Meals through a badge on someone’s recipe blog. I joined Half Hour Meals to mix with creative home cooks who might also want to buy a new apron for themselves or a friend.

What’s your favorite thing about the site?

I love the social aspect. I’ve been surprised by the number of comments, and how supportive readers are. It’s really fun to know that members are actually trying out my recipes! When reviewing Susannah’s Aprons, Theresa111 kindly said,

“A store that gets my attention because its aprons and cast iron skillets. A must see because you might just want to order something cute to wear while you are preparing your next Half Hour Meal.”

Have you tried others’ recipes from Half Hour Meals?

Not yet! However, I certainly will. I love to cook, and I’m always on the lookout for quick and easy recipes with a little international flair.

If others were to ask you about Half Hour Meals, how would you describe the site to them?

In three words, I’d call Half Hour Meals an “online cooking community.” The site is easy to navigate, and has the potential to compete with my blogging as a tempting new hobby.

7 Good Reasons to Buy a Vintage Apron

You’ll feel pretty
You’ll feel like smiling
You’ll feel more creative
Your cooking will taste better
Your kitchen will smell more inviting
Your family will purr with contentment
Your guests will thank you with love in their hearts

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Easy Entertaining

Sunday, October 11th, 2009

A few weeks ago Jews around the world celebrated the religion’s holiest day of the year, Yom     Kippur.  During this holiday, celebrants pray in synagogue and fast for 24 hours to atone for sins committed that year. A dairy meal is traditional for “breaking” the fast. As a child, my family always hosted this meal.  It was a time spent with family and friends after the final religious service and completion of the fast.

Since then, I have married and had my own children.  The “break” fast meal has been handed off by  my mother to me and is now my responsibility.   This year we planned to host friends and family, 36  people confirmed the day prior to the holiday.  By “break fast” we picked up another 9 and we were  up to 45 people.

So why did I choose this event for my “half hour meals” blog post?  I can’t say I prepared the whole  meal in half an hour but many of the dishes can be. I have found the key to having successful meals  for large parties is to prepare a number of dishes, any one of which could be a family meal  prepared in 30 minutes or less.

I choose dishes that are easy to prepare, delicious, and can be frozen after preparation. I’ve  learned this lesson the hard way.

I used to spend the 24-48 hours prior to a party cooking with little or no sleep. Preparing for these  larger events over a longer period helps me maintain my sanity and has kept my husband from  divorcing me. Okay, I’m not 100% but I’m definitely better.

THE MENU

Bagels, white fish, tuna salad, smoked salmon, cream cheese and all the  trimmings…
Mushroom crepes
Asparagus crisp
Pineapple Noodle Kugel (pudding)
Creme brulee french toast – I never make enough of this!
Bulka –   a traditional South African pastry made for break fast.  Served warm  with butter they are similar to cinnamon buns but not as sweet.  Forget the  recipe..these are a two day process and certainly not a half hour meal.
Fried Tilapia with tartar sauce

DESSERT

Pecan Puffs
Shortbread cookies
Scones with jam and cream – find it in the bread and baked goods section of Half Hour Meals
Brownie Pops – these are my quick version of those amazing cake pops that  Bakerellas has made famous in the food blogging world)  I probably should have  stuck to her recipe because they didn’t come out like I would have liked but they  looked pretty…not perfectly round like I would have liked, but pretty enough for  the kids to dive in.
Chocolate chip cookies
Poached peaches
Almond tart
Coffee meringue with strawberries and whipped cream

So here are a few pictures from our most recent Yom Kippur “break” fast a some of the easy recipes that you can prepare in advance or last  minute till you learn the hard way…

ASPARAGUS CRISP

2 cans asparagus, drained

1/2 cup mayonnaise (can use low fat)

1 cup cheddar

1/2 tsp sugar

1/2-1 tsp lemon juice

plain potato chips

paprika

Preheat oven to 375 degrees F.

Grease a pyrex.  Place asparagus in a single layer in dish.  Mix mayo, cheddar, sugar and lemon juice (to taste).  Spread over  asparagus.  Sprinkle cheddar over asparagus and mayo mixture.  Sprinkle with paprika.

Bake for 25 minutes.

Mayo mixture can be prepared a day in advance.  Put all ingredients together morning of party and bake before guests arrive.

CREME BRULEE FRENCH TOAST

(the prep time is very fast but you do need to let it sit overnight)

1/2 cup butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 (1 inch thick) slices French bread or 1 Challah bread cut into 1” slices

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

Spray a 9×13 inch baking dish with Pam.

Melt butter over medium heat.

Add brown sugar and corn syrup, stirring until sugar is dissolved and consistency is smooth.

Pour into baking dish.

Remove crusts from bread. Arrange in the baking dish in a single layer. You can squeeze the pieces in so they fit.

In a bowl, whisk together eggs, half and half,  and vanilla extract.

Pour over the bread.

Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven. The french toast should be puffed and lightly browned.

SWEET PINEAPPLE KUGEL

1 Packet medium egg noodles

3 eggs

1 pint cottage cheese

1 pint sour cream

1 tsp. vanilla

1 scant cup sugar

1 (8oz.) can crushed pineapple, well drained

Frosted flakes (or corn flakes)

Preheat oven to 350 degrees F.

Cook noodles 8-10 minutes.  Drain.  Place in a bowl.  Add butter and stir until melted.  Add remaining ingredients (except for frosted  flakes) one at a time. Stir after each ingredient is added.

Place in a 9 x 12 x 2 inch pyrex, sprayed with Pam.  Cover with crushed frosted flakes.

Bake 1 hour.

Can be prepared a day in advance and baked day of meal.

POACHED PEACHES

4-6 peaches

4 cups of water

2 cups sugar

1 tsp lemon juice

Make an x in each peach.  Pour boiling water over peaches for a few minutes.  Peel skin off peaches.  Bring water and sugar to a boil.  Turn down and simmer in a heavy saucepan. Stir to dissolve sugar.  Add peaches.  Cover and simmer for about 15-20 minutes, making  sure peaches don’t get too soft.  Remove peaches.  Add lemon juice to syrup.  Pour over peaches when cool. Refrigerate at least 3  hours.  Serve cold.

Can be made 3 days in advance.

PECAN PUFFS

1/4 lb. butter

2 tbs. sugar

1 tbs. vanilla

1 cup finely ground pecans or walnuts

1 cup flour

Confectioners sugar

Preheat oven to 300 degrees F.

Cream butter and sugar.  Add vanilla and pecans.  Add flour.  Roll the dough into small balls and place on greased baking sheet.  Place  in freezer for about half hour.

Bake in oven for approx. 40 minutes.  Roll while still warm in confectioners sugar.  When cool, roll again in confectioners sugar.

Can be stored frozen.

& Brownie Pops,  the kid’s favorite…
of course

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My Fave Five

Saturday, September 26th, 2009

imagesBook stores are struggling. Walk into my home and you wouldn’t believe that. I am a cookbook addict. They line my bookshelves, are piled high next to my bed, and I once even lost my son as a baby amidst the stacks. I have read them all, but use only a few regularly.

So, if I was stranded on a desert island, which 5 would I choose? The answer is obvious. They’re the ones with splattered food stains, dog eared pages, and shredded book jackets.

What do they have in common (aside from the wear and tear): 1. They are books suited for both the novice and more experienced. 2. All use fresh and seasonal ingredients in their recipes. 3. Their recipes will help make your meals and gatherings tastier, original and most enjoyable.

So here they are, my “SURVIVOR: Kitchen Island 5”…

1. The Barefoot Contessa Cookbook by Ina Garten.

Garten is the real deal. She is self taught with absolutely no formal training. In fact, she was a White House Nuclear Policy Analyst in her “former” life. I have all 6 of her books but this one is essential. Its home is my kitchen. Garten uses simple, fresh ingredients and her recipes are extremely easy to follow. She understands the needs of a novice cook and her recipes reflect that. Her books are also beautiful with breathtaking images. I’m a sucker for a good photo (and a novice photographer). I like to see what the food I make might look like and how to present it. Garten also includes simple entertaining tips that are very stylistic.

These are a few of my tried and true recipes from her book:

Guacamole
Pan Fried Onion Dip
Sun Dried Tomato Dip
Curried Couscous
Outrageous Brownies (outrageous is an understatement!)

2. Bobby Flay – All of his cookbooks – pick one, any one.

Okay, I have to cheat here, I don’t have a favorite, I love them all. Flay is known for bold flavors. His recipes are a staple in my cooking collection. Nobody makes sauces, relishes, and vinaigrettes like he does. Don’t be frightened by such ingredients as Chipotle in Adobe. While the dishes come out perfect as he prescribes you can always elect to use half the suggested amount if you are spice-phobic.

Tried and true recipes from the following Flay cookbooks:

Grilling For Life:

Grilled Tuna Burgers with Green Onion Mayonnaise & Watercress (These are one of the most requested things I make. My friends and family love them)

Mesa Grill Cookbook

Sophie’s Chopped Salad
Grilled Rib-Eye Steaks with Chipotle-Honey Glaze
Sweet Potato & Plantain Puree with Maple Syrup & Cinnamon

Bobby Flay’s Burgers, Fries, and Shakes

California Burger
Toasted Marshmallow Shake (out of this world…but don’t count the calories)
Condiments & Seasonings – you must give all a try like chipotle ketchup
Sweet Potato Fries
Buttermilk Onion Rings

3. Seriously Simple Holidays by Diane Rossen Worthington

I cannot live without this cookbook. (I can’t live without any of her books). It may be a “holiday” book but the recipes can made any day of the week, and anytime of year. “Simple” does not mean boring. Her recipes are cutting edge and absolutely heavenly. She even has a section in her book for the busy cook (ingredients you must have in your pantry), and gives you menu ideas for different holidays. This is a must have book in every kitchen. Easy, delicious, and healthy. She understands that people want things that are simple to make, but are imaginative and delicious. They are truly restaurant quality for the home setting.

Baked Brie with Toasted Almonds and Cranberry Glaze
Winter Chopped Salad
Citrus-Glazed Chicken with Artichoke Hears and Thyme

Seriously Simple: Easy Recipes for Creative Cooks (also by Worthington, and one I really love)

Butternut Squash Soup
Crispy Orange Chicken
Halibut with Balsamic Garlic Glaze
Grilled Lamb Chops with Cilantro-Mint Sauce
Hoisin Honeyed Baby Back Ribs
Lemon-Lime Pound Cake

4. At Blanchard’s Table: A Trip to the Beach Cookbook by Melinda Blanchard and Robert Blanchard

I usually stay away from Restaurant Cookbooks. But not this one. The Blanchard’s gave up the cold winters of Vermont and moved to the island of Anguilla where they opened their restaurant. Belinda Blanchard is self taught. Her recipes are easy to adopt by the home cook and they all taste homemade. They are not the complicated recipes that plague many restaurant books.

Blanchard’s Corn Chowder
Parmesan-Pepper Dressing
Grilled Mahimahi with Mild Red Thai Curry Sauce
White Chocolate and Apricot Bread Pudding with Apricot Sauce

5. The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey

I would be remiss if I left out one of my favorite baking books. This is the ultimate in easy baking. Many of my friends are frightened by the concept of baking. If you are like them, then this is the book to get. If you are cupcake obsessed then you’ve definitely heard of the Magnolia Bakery in NYC. Their first location was and still is on Bleeker Street. People line up outside the bakery just to get their homestyle baked goods. I couldn’t believe they had a cookbook and I was hesitant at first wondering if they really would reveal their cupcake recipe. Well, they did. Their stand out recipes turn out perfectly every time. Even the most inexperienced baker will learn to frost a cake! The book may not transform you into a baker but you will certainly bake more than you do now, and without fear.

Tried and True:

Raspberry Crumb Squares (Sinfully rich and absolutely delicious)
Traditional Vanilla Birthday Cake (also the recipe for out of this world cupcakes)
German Chocolate Cake
Cream Cheese Icing

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Casserole Swap

Monday, September 29th, 2008

Have you ever participated in a cookie swap around the holidays? Cookie swaps are a fun way to get a wide variety of Christmas cookies (without all the baking). If you have never heard of or participated in one, it’s really simple. Each person is given responsibility for one type of cookie, and they will bake several dozen of their assigned cookie (1 dozen x the number of participants). At the swap, each person gets one dozen of each kind of cookie. Recently I came across an article by Rebecca Lang on myrecipes.com about “Casserole Swapping”, and it works on the same principle as a cookie swap. I love this idea and think it’s a fun way to turn the chore of freezing make-ahead meals into a party! This is a great idea for a couple’s party, club meeting, or church group social. Add a salad and some rolls and this will be the easiest party you ever hosted!

Here’s my personal spin on how a casserole swap works: Each person is assigned a different casserole, for which they will prepare two batches: one to freeze and swap, and one to share. At the party, everyone gets to try all the casseroles, and they will also get one to take one home. To add a fun element of surprise to deciding which casserole each person gets to take home, I suggest assigning numbers to each dish, and have each person (or couple) draw a number out of a hat to choose their casserole. If someone gets something they really don’t like, they are then free to make a swap with someone else. There will be leftovers, so make sure to have containers and bags so each person can take home what they want.

If you like this idea as much as I do, here is a party plan to use as a guideline for your own casserole swap:

The Plan

· E-mail recipes to everyone at least one week in advance. You can design, download, and print personalized recipe cards for your casserole swap at http://www.freeprintablerecipecards.net. Remind each person to prepare, wrap, and freeze their casserole in a foil pan or other disposable, oven-proof container.

· Ask each person to bring a serving spoon, and a recipe card for their casserole that includes reheating instructions (extra oven mitts are a good idea as well).

· Make two sets of small cards with a number for each dish for the swap drawing (one for the hat and one for each dish). Number casseroles as they come out of the oven.

· Put out several large ice chests or coolers to store the frozen casseroles until it’s time to swap them. One or two large chests should be enough; borrow them if you need to.

· Plan to serve buffet-style. Make sure to have coasters, trash cans and extra napkins available and out where people can find them.

· To save your countertops, have trivets, wooden cutting boards, or other heatproof flat surfaces available for hot casserole dishes.

· Set out plates, flatware, beverage glasses and napkins two hours before everyone arrives.

· Toss the salad an hour before everyone arrives.

· Set your oven to “low” or “warm” about ½ hour before everyone arrives.

· Bake or warm rolls in the oven after casseroles have been warmed up.

· Have fun!

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Fast Serve-able Snacks

Wednesday, September 3rd, 2008

If you’re like me, you probably enjoy having friends over to talk, watch movies and nosh on some good food. (If you don’t, you should try it sometime!) These “nights in” can save you all a good deal of money when you consider what it costs for each person to make or purchase a small dish and rent a movie as opposed to dinner and a movie out. Yet some foods are faster to prepare and easier to eat than others, especially at intimate potluck events such as I am describing. Here are some ideas for what to serve your guests that will not take hours to prepare or wind up staining your carpet.

  • Cold cut roll-ups – You may remember this from childhood, but nicely paired slices of cheese and meat can be rolled together and served on a platter.
  • Crudité – Raw veggies and dip are healthy, simple and ever popular. You can use baby carrots, celery sticks, cauliflower, broccoli, cherry tomatoes or cucumber slices. The dip is also easy – a 60-cent bag of dip mix combined with fat-free sour cream will yield one that is tasty but not too calorie-heavy.
  • Pigs in a blanket – Mini hot dogs rolled in biscuit dough and baked in the oven. These are perfect hors ‘d’oeuvres. To lighten this up, you might try turkey or vegetarian dogs and light or wheat biscuits.
  • Fine cheese – Spring for some Brie (they even sell a light version!) and serve it to friends with wheat crackers or crusty French bread. You can also make a fruit/cheese plate by adding grapes and pear or apple slices on the side.
  • Asian chicken lettuce wraps – These are not too difficult to make. Buy a ready-made rotisserie chicken (or throw a couple of breasts into the oven) and construct your wraps using large lettuce leaves and Thai peanut sauce (available in the Asian section of most supermarkets).

Happy hosting!

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