Pointers For A Perfect Party...
*Reject the idea of rising before dawn and cooking until exhaustion sets in. When the cook is stressed, everyone is stressed.
*Keep it simple. You want to enjoy your guests, not spend the party in the kitchen.
*Select foods that can be prepared in advance. That way, you'll have time to relax and get ready before the party.
*First, go through your pantry and see what you have and what you will need.
*Arrange your shopping list in the same layout as your favorite store. Use categories: produce (including specialty items found in the produce section), baking supplies, canned goods, dairy, meats, etc. You'll save time and be less likely to forget to buy something.
*Insist on the freshest, best looking ingredients. Beautiful food inspires us to cook. If you have time, visit different shops for inspiration.
*It is better to have too much food than too little.
*Combine home-cooked and purchased food. If you limit yourself to preparing three things, you'll have time to talk with friends and family.
*When time is tight, let guests contribute food. Assign a portion of the menu, such as salad, side dish or appetizer and concentrate your attention on the main dish. Ask each contributor to bring a serving dish.
*Add fresh cranberries to dressing and other recipes. They are low in fat and contain vitamin A, potassium and a healthy dose of vitamin C.
*Smoked turkey makes an excellent low-fat seasoning for greens or green beans.
*At dessert time, include low-calorie treats or fresh fruit.
*Many people have food sensitivites or allergies. A gracious host makes sure that at least one safe food is available for them.
*Give new recipes a trial run before you serve them to guests.
*Think through music choices. Don't fumble through a stack of CDs at the last moment.
*Large centerpieces make it difficult for guests to converse easily. Overflowing bowls of different colored grapes make an easy and impressive arrangement.
*Keep a medium or large bowl next to your work space and use for vegetable trimmings and other garbage. This saves walking back and forth to the trash can.
*To eliminate cross contamination, use different cutting boards for raw poultry or meat and for vegetables.
*Prepare cheese dips in advance to serve with crackers or carb-friendly vegetables for appetizers. Place in serving bowls; cover with plastic wrap. Refrigerate. Garnish with fresh herbs or finely chopped veggies before serving.
*Before dinner, fill the coffee maker and add water. You'll just need to push the "on" switch to start the coffee.
*If you have a good thermal carafe, make the coffee before your guests arrive.
*Allow one pound of whole turkey for each adult portion.
*For large gatherings, consider cooking two smaller turkeys instead of one large one. For example, roast one turkey; deep-fry the other.
*Unless presentation of the whole bird and carving at the table is part of your family tradition, consider cooking the turkey the day before. Turkey is easier to cut after juices have settled. Fill baking pans with white and dark meat, top with broth and cover with foil. Reheat before the meal.
*For a juicier turkey, use one of the injector kits available in the marketplace or make your own mixture of seasonings to inject into the muscles of the turkey.
*Another hint for a juicy turkey: cook the turkey breast-side down for 1 1/2 hours, then carefully flip the turkey, using silicone mitts or turkey turners; cook until done.
*Let the turkey rest for 10 or 15 minutes after cooking. If you carve a turkey immediately, the juices will run out, causing the meat to be dry.
*Keep it simple. You want to enjoy your guests, not spend the party in the kitchen.
*Select foods that can be prepared in advance. That way, you'll have time to relax and get ready before the party.
*First, go through your pantry and see what you have and what you will need.
*Arrange your shopping list in the same layout as your favorite store. Use categories: produce (including specialty items found in the produce section), baking supplies, canned goods, dairy, meats, etc. You'll save time and be less likely to forget to buy something.
*Insist on the freshest, best looking ingredients. Beautiful food inspires us to cook. If you have time, visit different shops for inspiration.
*It is better to have too much food than too little.
*Combine home-cooked and purchased food. If you limit yourself to preparing three things, you'll have time to talk with friends and family.
*When time is tight, let guests contribute food. Assign a portion of the menu, such as salad, side dish or appetizer and concentrate your attention on the main dish. Ask each contributor to bring a serving dish.
*Add fresh cranberries to dressing and other recipes. They are low in fat and contain vitamin A, potassium and a healthy dose of vitamin C.
*Smoked turkey makes an excellent low-fat seasoning for greens or green beans.
*At dessert time, include low-calorie treats or fresh fruit.
*Many people have food sensitivites or allergies. A gracious host makes sure that at least one safe food is available for them.
*Give new recipes a trial run before you serve them to guests.
*Think through music choices. Don't fumble through a stack of CDs at the last moment.
*Large centerpieces make it difficult for guests to converse easily. Overflowing bowls of different colored grapes make an easy and impressive arrangement.
*Keep a medium or large bowl next to your work space and use for vegetable trimmings and other garbage. This saves walking back and forth to the trash can.
*To eliminate cross contamination, use different cutting boards for raw poultry or meat and for vegetables.
*Prepare cheese dips in advance to serve with crackers or carb-friendly vegetables for appetizers. Place in serving bowls; cover with plastic wrap. Refrigerate. Garnish with fresh herbs or finely chopped veggies before serving.
*Before dinner, fill the coffee maker and add water. You'll just need to push the "on" switch to start the coffee.
*If you have a good thermal carafe, make the coffee before your guests arrive.
*Allow one pound of whole turkey for each adult portion.
*For large gatherings, consider cooking two smaller turkeys instead of one large one. For example, roast one turkey; deep-fry the other.
*Unless presentation of the whole bird and carving at the table is part of your family tradition, consider cooking the turkey the day before. Turkey is easier to cut after juices have settled. Fill baking pans with white and dark meat, top with broth and cover with foil. Reheat before the meal.
*For a juicier turkey, use one of the injector kits available in the marketplace or make your own mixture of seasonings to inject into the muscles of the turkey.
*Another hint for a juicy turkey: cook the turkey breast-side down for 1 1/2 hours, then carefully flip the turkey, using silicone mitts or turkey turners; cook until done.
*Let the turkey rest for 10 or 15 minutes after cooking. If you carve a turkey immediately, the juices will run out, causing the meat to be dry.
posted by Cortney at 6:35 PM
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