Colorful Christmas Menu

I thought I would share my Christmas menu and some preparation tips with you! Our spread was so colorful and the flavors balanced well.


One of my favorite cooking shows is Food Network's "Cooking for Real" with Sunny Anderson. I used two of her recipes this year: Turkey with Pan Gravy and Garlic Green Beans. I didn't have any sage for the turkey, so I just substituted thyme and more rosemary. It was the juiciest turkey meat I've ever had--well worth the time it took to brine it in the fridge. And the seasoned rub and olive oil basting gave the whole bird such a lovely golden finish. The Garlic Green Beans were tasty and fresh; I found them less heavy than the traditional goopy green bean casserole.

Not wanting the turkey neck and giblets to go to waste, my husband made Cornbread Dressing, a Southern Living recipe (see top photo, far left). I have to commend him for being resourceful, even when we didn't have all the ingredients on hand. He made do, and it turned out great.


For me, another go-to resource for recipes is Better Homes and Gardens. I tried their Sweet Potatoes with Toasted Pecans and Creamed Corn Casserole. I liked the creaminess of the sweet potatoes along with the crunch of toasted pecans on top. Also, both these recipes lent themselves well to pre-holiday prep. The corn casserole took up no oven space by cooking in the CrockPot throughout the morning, and I whipped up the sweet potatoes the day before and had them stashed in the fridge awaiting the oven.

Forget the canned sludge! I made fresh cranberry relish for the first time, using this recipe from the Closet Cooking blog. I might not include the orange peel next time (it was a little bitter for my liking), but I loved the texture of the relish and the brilliant color.


Lastly, for dessert, I opted for the classic pumpkin and pecan pies. I used Whole Food Market's Old Fashioned Pecan Pie and the simple recipe from the back of Libby's canned pumpkin. Admittedly, I made a shortcut by using Pillsbury pre-made crusts, but I needed all the timesavers I could get with a 4-month-old and 2-year-old underfoot and a long list of other to-dos! :) The pecan pie was good but different than one made from Karo syrup. It used honey and maple syrup instead, so it was healthier and not as sugary.

COOKING TIMELINE (to eat by 12:30 pm, Christmas Day)

Dec. 21:

Go grocery shopping

Dec. 22:
Brine the fresh (not frozen) turkey and leave in fridge for up to 3 days

Dec. 24:

- Bake pies

- Make cranberry relish

- Prepare sweet potatoes to refrigerate overnight

- Assemble spices for the turkey rub and leave on counter

- Set out all your other ingredients in stations, along with serving dishes

- Set the table in advance

Dec. 25:

- 7:00 am: Pull turkey out of the fridge and do prep for roasting, allow to rest at room temp

- 8:00 am: Assemble creamed corn casserole and turn on slow cooker, set to 4 hrs on high

- 8:30 am: Put turkey in the oven

- 10:45 am: Turkey comes out of oven

- 10:50 am: Toast pecans for sweet potato casserole (10 min)

- 11:00 am: Put cornbread dressing in oven, side by side with sweet potato casserole

- 11:30 am: Make green beans

- Noon: Make pan gravy from turkey drippings; cornbread dressing comes out of oven; add marshmallows to sweet potato casserole

- 12:15 pm: Take out s.p. casserole; carve the turkey

- 12:30 pm: Call everyone to the table, say a prayer of blessing and serve one tasty meal!

GENERAL TIPS

• Whenever possible, use a food processor to do your prepwork for you. I despise chopping onions and never get them finely diced because tears are streaming down my face by that point. A food processor takes care of this job for me and takes a fraction of the time.
• Make a habit of growing herbs in your flower garden, windowsill or the like. It's such a cost-saver and handy in a pinch when you have to make a substitution.
• Don't throw away the turkey carcass/bones. Put them in a dutch oven, fill with water and simmer for one hour to make turkey broth to freeze for later use. No need to buy broth at the store!

Whew! I'm done, folks. Hope this helps you out for next year. Merry Christmas to all...and to all a good night!

It's All in the Crust

It happens every holiday season. With all the tempting recipes out there, I get on these baking sprees. I even relish the long process of making homemade crusts. Here are my "kitchen notes:"

Pear-Plum Pie from Better Homes and Gardens

This is the most fabulous pastry crust I've ever tasted. Definitely a winner to keep in your recipe files!

Spiced Pumpkin Cheesecake from Kraft Foods

Be careful not to bake this too long. Recipe says 1 hr 20 min, but I'd check it at 1 hr to make sure the crust isn't getting too dark. It was a little overdone, but still yummy.

End-of-Summer Watermelon Lime Slush

Earlier in the summer, we froze some leftover seedless watermelon that I've been meaning to make slushes out of. It was only appropriate, since we're still having weather in the 90s around here (despite the fact that it's officially autumn), that I'd choose this afternoon to break out the watermelon and create a cool treat.

Here's my recipe:

- 4 cups frozen watermelon chunks

- 2 cups flat Sprite (or simple syrup to taste)

- Juice of 3-4 limes, depending on how tart you like it!

Just throw all the ingredients in a blender and blitz it until smooth. You can strain out the small bits of watermelon, or--if you're like me--you can be a little lazy and leave them in for texture. My daughter certainly didn't mind either way, especially when I gave her a straw (her fave)! And Mommy got to pretend she was enjoying a mixed drink--it's all in the presentation, right? :)

Tequila Lime Tart

I never promised that my posts would be entirely original or even feature projects created by me personally. So, I have to take this opportunity to brag on my dear husband who baked a spectacular birthday treat for me. Craving the sweet-and-tart flavor of a summer lime dessert, I suggested this recipe (Family Circle, July 2009 issue) to him.

Does the photo not say it all!? I mean, the man even garnished the top with crust crumbs and lime slivers! It was delicious, and I highly recommend the recipe (but please note, the baker is already taken).

Weekly Meal Planning Tool

For those of you looking for a system that integrates your recipe organization with weekly meal planning, consider this option.

I keep a three-ring binder with recipes I've clipped from magazines or printed out and taped or glued on the pages. Everything in the binder fits in a category like "Main Dishes," "Appetizers/Sides," "Breads and Breakfast," "Beverages," and "Desserts."

I do my meal planning once a week by picking out recipes and slipping them inside a clear page protector in the order I plan to use them. Then I hang the page protector filled with full-page recipe clippings on my fridge with magnets.

When it's time to cook something, I pull it down off the fridge and bring it to my work area where it remains spill-proof while I cook. Then I move the front sheet to the back and the next recipe is displayed for the following day's meal. At the end of the week, I return the recipe sheets back to the binder and start over.

Note: If one of the meals I've planned isn't in my binder, I put a sticky note in the mix of the week's recipes with the cookbook's name and page number for easy reference.

Ladies Spa Evening

Invite your girlfriends over for a relaxing evening of homemade spa treatments! These luxurious ideas are adapted from the book, Home Spa: Cleanse, Refresh, Relax by Jennie Harding.Make a "buffet" of spa treatment options by setting out all the ingredients along with cloth and paper towels for easy cleanup.

Geranium & Olive Oil Foot Scrub | Individual ramekins of sea salt on a tray make it easier for your friends to mix up their own foot scrubs and take them to where they are sitting to do the treatment. Simply use small, circular movements to rub the scrub all over feet. Wipe excess off with a towel after massaging in for 5-10 minutes.

Recipe:

• 2 t. fine sea salt (exfoliator)
• 6 T. extra virgin olive oil
• 20 drops essential oil of your choice (geranium or lavender oils work well)

Herbal Foot Soak | In small glass vases, display fresh garden herbs: thyme (cleansing and refreshing) and rosemary (stimulating and warming). Lavender essential oil (skin rejuvenating and soothing) can be substituted for the fresh herbs, if preferred. A generous bottle of milk makes for a luxurious option, adding a splash to the warm water. Soak feet in herbal water for 15 minutes to allow time for infusion.

Recipe:

• Large plastic bowl filled half-full with warm water
• Handful of herbs or 10 drops essential oil
• Splash of milk (optional; softens the skin)

Marshmallow Swizzle Sticks

I served these yummy marshmallow swizzle sticks along with homemade hot cocoa at a holiday party last week. The peppermint flavor punches up your average cup of cocoa, not to mention they make for a pretty and festive display! I bought the swizzle sticks in the dollar bin section at Target, but regular skewers would work too if you don't mind losing some of the "bling." :) They also make great Christmas gifts for co-workers and neighbors when packaged with a couple of packets of instant hot cocoa and (not-your-cheesy-holiday-type) white mugs.

Here's the recipe:

1. Make a thin glaze from powdered/confectioner's sugar and milk.
2. Crush candy canes or peppermint candy.
3. Dip marshmallows first in glaze, then in crushed candy.
4. Place marshmallows candy side up on a sheet of wax paper to harden.
5. Pierce one or two marshmallows on each swizzle stick or skewer.
6. Arrange on tray and serve with hot cocoa.