Do you want to assume the fetal position at the thought of entertaining family and friends? Frankly, by the time Christmas day arrives I sometimes just want to hibernate. Life can be so crazy busy and our to do list never seems to let up. Whether it is a large family gathering at Christmas, an intimate dinner party with close friends or drinks and appetizers with colleagues entertaining can be to say the least overwhelming. Fear not - here are some great tips to help you FACE the FEAST!
Quit being a perfectionist:
We are not all Martha Stewart with a team of minions at our disposal. I
wish! The focus of your event is to connect with guests and to have fun.
Everything after that is just trimmings. Let go and push the easy button when
you can.
Define the feast: Consider that a 5-course dinner party might be unrealistic at
this point in your life and maybe appetizers and drinks or dessert and coffee
or potluck are more in tune with your current lifestyle. As a working mom I know the dinners my
husband and I used to host are a bit out of reach. Potluck suppers, pizza or toboggan parties with hot
chocolate are more our speed these days.
Being realistic at this point might mean you can actually enjoy the
task!
Choose a menu: Pick family favourites or recipes that you are familiar with
to ease the stress. Trying too
many new recipes can be nerve-racking and end up making more work. Include some recipes that you can make
ahead of time. Do any of your guests have dietary restrictions? Ask them to help out by bringing ingredients
or something that they enjoy eating. Choose seasonal foods—strawberries aren’t
cheap in December and probably don’t taste as great as they do in the
summer. Also, if I am making a lot
of salads I try to prepare all the similar vegetables at once. So, if I need tomatoes in three salads
I chop them all at once.
Ready to serve help: Homemade is great but with busy
lifestyles it sometimes is not realistic to make everything yourself. Many grocery
stores and restaurants have excellent ready-made menu items like salads,
lasagna and even sushi to help you out.
Why not buy dessert or really great bread from the bakery or Farmers
Market. I have ordered meatballs, cabbage rolls and perogies from a local lady
to be delivered just before Christmas. I also buy local preserves like jalapeno
jelly and serve it over cream cheese and crackers for a super easy appetizer.
Delegate: Most guests will offer to bring something. Say yes and be specific about what you
would like them to bring. Even two
or three guest bringing appetizers or a salad will lighten your load. Or maybe
you have a friend who loves music; why not ask them to provide the dinner
music. Not only will you have
delegated a task but also complimented your friend on their special talent or
interest. Hire a babysitter for the afternoon or ask Grandma and Grandpa to
come early to entertain the kids so you can focus. Remember delegating also
applies to family members.
Self Serve Bar: Set up a self-serve bar with wine, beer,
non-alcoholic beverages and maybe one specialty drink, such as a martini. If you are having a lot of people maybe
ask a close friend to act as the bartender.
Start the day before: Preparing food is not the only task that can be done the day
before. Setting the table,
assembling serving bowls, making room in the refrigerator and tidying up are
all things that can be done ahead of time. Desserts are also an easy thing to
make ahead.
Choose decorations and tableware that fit
your lifestyle. If you
collect crystal or antique china, you could use holiday gatherings to show off
your treasures. Or if informal is more your style, considered environmentally
friendly paper plates and cups. I love to serve everything buffet style to make
more room at the table. It also
makes it easier to clean up!
Guest list. Don't try to repay all your social
obligations at once! Include a variety of people and a good mix of listeners
and talkers. Try to contact everyone on the same day, so no one feels his or
her invitation is an afterthought.
Have fun! Your guest will follow your lead so don't
forget to have a fabulous time! I hope this helps. Here are recipes for a
slightly more elegant turkey dinner!
Enjoy and Happy Holidays!
Turkey Roulade
If your
Christmas gathering is fewer than 8 people try this elegant turkey entrée with
stuffing as a unique choice for the traditional holiday combination.
Ingredients:
Plastic wrap
1/2 boneless,
skinless turkey breast, about 1 1/2 lb (750 g) 1/2
1 1/2 cups
Cornbread and Dried Fruit Dressing 375 mL
kitchen twine
1/4 tsp smoked
paprika 1 mL
1/4 tsp black
pepper 1 mL
1/4 tsp
marjoram 1 mL
1/4 tsp thyme 1
mL
1/4 tsp sage 1
mL
1 Tbsp canola
oil 15 mL
Instructions:
1. Preheat
oven to 350 °F (175 °C).
2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
3. Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.
4. In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
5. Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155 °F (68 °C).
6. Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.
Yield: 8 servings. Serving size: 2 slices (4 ounces).
2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
3. Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.
4. In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
5. Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155 °F (68 °C).
6. Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.
Yield: 8 servings. Serving size: 2 slices (4 ounces).
Source:
CanolaInfo.org
Cornbread and Dried Fruit Dressing
This colourful
dressing has layers of flavour that allow for a delicious side dish on its own
as well as blend well in the Turkey Roulade entrée.
Ingredients:
4 cups
cornbread cubes, dried 1 L
4 oz lean
Italian turkey sausage, casing removed 125 g
1 Tbsp canola
oil 15 mL
1 cup chopped
yellow or white onions 250 mL
1/4 cup chopped
celery 60 mL
1/4 cup chopped
carrot 60 mL
1 small garlic
clove, crushed
4 each dried
apricots and pitted dried plums, coarsely chopped
1/2 tsp dried
thyme 2 mL
3/4 tsp dried
sage 4 mL
1/4 tsp dried
marjoram 1 mL
1 cup fat-free,
low-sodium chicken broth 250 mL
1/4 cup minced
fresh parsley 60 mL
1/2 tsp salt 2
mL
1/4 tsp ground
black pepper 1 mL
Canola oil
cooking spray
1 egg, lightly
beaten
Instructions:
1. Preheat
oven to 350 °F (175 °C). Place cornbread cubes in large bowl and set
aside.
2. In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup (60 mL) broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
4. Whisk together egg and remaining 3/4 cup (175 mL) broth and pour over cornbread mixture, tossing well. Spray 2-quart (2.25 L) baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups (375 mL) of dressing to baking dish. Cover dish with foil and set aside.
5. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
Yield: 6 cups (1.5 L); enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup (125 mL).
2. In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup (60 mL) broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
4. Whisk together egg and remaining 3/4 cup (175 mL) broth and pour over cornbread mixture, tossing well. Spray 2-quart (2.25 L) baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups (375 mL) of dressing to baking dish. Cover dish with foil and set aside.
5. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
Yield: 6 cups (1.5 L); enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup (125 mL).
Source:
CanolaInfo.org
Porcini Mushroom Gravy
While it sounds
luxuriously rich, this gravy is light on calories and fat so you can enjoy all
of the flavour with none of the guilt.
Ingredients:
1/2 oz dried
porcini mushrooms 15 g
2 Tbsp warm
water 30 mL
1 1/2 Tbsp
canola oil
6 Tbsp white
whole-wheat flour 90 mL
2 cups
fat-free, low-sodium chicken broth 500 mL
3/4 tsp salt
(optional) 4 mL
1 tsp onion
powder 5 mL
1/4 tsp freshly
ground black pepper or to taste 1 mL
Instructions:
1. Soak
mushrooms in warm water for 5 minutes.
2. In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
3. Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Yield: 2 cups (500 mL); 8 servings. Serving size: 1/4 cup (60 mL).
2. In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
3. Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Yield: 2 cups (500 mL); 8 servings. Serving size: 1/4 cup (60 mL).
Source: CanolaInfo.org
Warm Apple and Cranberry Sauce
Nothing beats
cooking with apples and cranberries for the holidays and this homemade sauce
combines the two fruits for a show-stopping side dish.
Ingredients:
1 Tbsp canola
oil 15 mL
4 large Fuji
apples, about 2 lb (1 kg), cored, quartered lengthwise and cut into half-inch
pieces
1/4 cup water
60 mL
1 Tbsp lemon
juice 15 mL
1/2 tsp pure
vanilla extract 2 mL
1/4 tsp ground
cinnamon 1 mL
1/4 cup
coarsely chopped dried cranberries 60 mL
1/8 teaspoon
salt (optional) .5 mL
Instructions:
1. In
large, heavy saucepan, heat canola oil and add apples. Sauté over medium heat
for about 10 minutes or until apples are lightly caramelized. Add water and
lemon juice to pan, cook and stir briefly to deglaze pan.
2. Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm.
Yield: 2 2/3 cups (650 mL); 8 servings. Serving size: 1/3 cup (75 mL) .
2. Carefully transfer apples to bowl of food processor and pulse just a few times to chunky consistency. Stir in vanilla, cinnamon and cranberries. Serve warm.
Yield: 2 2/3 cups (650 mL); 8 servings. Serving size: 1/3 cup (75 mL) .
Source:
CanolaInfo.org
Holiday Rapini Sauté
Combining red
and green vegetables is both festive and healthful.
Ingredients:
2 Tbsp canola
oil 30 mL
3 bunches
rapini (broccoli rabe), about 3 1/4 lb (1.5 kg), rinsed, trimmed and cut into
3-inch (7.6 cm) pieces
3 large garlic
cloves, minced or crushed
1/2 tsp salt 2
mL
1 1/2 (375 mL)
cups diced roasted red bell pepper, from one 12-oz jar (341mL)
3 Tbsp slivered
almonds, toasted 45 mL
Instructions:
1. Heat
very large Dutch oven over medium-high heat. Add canola oil to pan; add rapini,
garlic and salt. Toss well, reduce heat to medium-low and cover. Cook for 10
minutes or until rapini are tender, turning a few times while cooking.
2. Add roasted pepper and toasted almonds, toss and serve.
Yield: 8 servings. Serving size: 1 cup (250 mL).
2. Add roasted pepper and toasted almonds, toss and serve.
Yield: 8 servings. Serving size: 1 cup (250 mL).
Cook's
note: Sometimes rapini can taste a little bitter. If your rapini is on the
bitter side, drizzle a tablespoon or so of balsamic vinegar on top of it.
Source:
CanolaInfo.org
Pumpkin Flan
Nothing signals
the holiday season more than pumpkin and this flan allows you to showcase it in
a new, delicious way.
Ingredients:
canola oil
cooking spray
3 eggs,
omega-3-enriched if available
1 1/4 cup
pumpkin purée 300 mL
1/2 cup maple
syrup 125 mL
2 Tbsp canola
oil 30 mL
1 1/2 tsp pure
vanilla extract 7 mL
3/4 tsp ground
cinnamon 4 mL
1/4 tsp ground
ginger 1 mL
1/4 tsp ground
cloves 1 mL
1/4 tsp salt 1
mL
1 1/2 cups
low-fat milk, heated until very hot 375 mL
Boiling water,
about 1 quart (1.13 L)
ground nutmeg
(garnish)
Instructions:
1. Preheat
oven to 350 °F. Adjust oven rack to center position. Coat eight 6-ounce custard
cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33
x 22 cm) baking pan.
2. In large bowl, beat eggs slightly; add pumpkin purée, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
3. Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
4. Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
5. Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
Yield: 8 servings. Serving size: 1 flan.
Cook's note: Use leftover pumpkin purée in a smoothie with yogurt, milk, sweet spices (cinnamon, ginger, cloves) and a drizzle of agave nectar, honey or maple syrup.
2. In large bowl, beat eggs slightly; add pumpkin purée, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
3. Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
4. Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
5. Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
Yield: 8 servings. Serving size: 1 flan.
Cook's note: Use leftover pumpkin purée in a smoothie with yogurt, milk, sweet spices (cinnamon, ginger, cloves) and a drizzle of agave nectar, honey or maple syrup.
Source:
CanolaInfo.org
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