Hiya folks,

I was just watching the Food Network, (starting with Nigella) and then
Michael Chiarello's Easy Entertaining. He had a lot of good do-ahead
tricks/recipes, some of which I might do this year. These of course,
are not just for Thanksgiving, but could be good for Christmas as
well. The show l am talking about is at this URL:
http://www.foodnetwork.com/food/show..._27747,00.html

I am not entirely sure I will be fixing a complete Thanksgiving dinner
this year or not, for several reasons. One is that I am still using
a walker and occasionally one crutch, and that makes cooking a bit
harder, especially with all the dishes that are traditional at
Thanksgiving. And I am not sure of my company yet... Either way
though, I will have some sort of Thanksgiving at my house, especially
since I love the traditional dishes of my family, and I love the
leftovers, including turkey.

Anyway, from watching this program, I was thinking of all the stuff I
could do ahead, maybe even over the course of a week or so..so that I
am not wearing myself out. Some of my own family recipes can be done
ahead, at least to the point of putting them in a casserole dish and
then baking them earlier in the day. I figure I can also make the
basic stuffing mixture early too..with the rendering of the chicken
fat in my freezer and then sweating the celery and onions in the fat.
Then on the Day, I could put the stuffing together. This is one of
the ideas I got from the show. I know also that I can fix turkey
broth ahead of time... Same with the cranberries...... And I can
make pie crust ahead of time as well...maybe even the filling mixture.

So, I am wondering what kinds of things you folks do ahead? How about
offering up your do-ahead tips, etc?

Christine

Christine Dabney wrote:

>
>
> So, I am wondering what kinds of things you folks do ahead? How about
> offering up your do-ahead tips, etc?
>

I make a schedule. I figure out the cook and prep time of each dish and
whether it uses the stovetop, oven, or can be done in the microwave --
and which serving dish it's going into. Then I'm not trying to do the
turkey, pies and rolls all at the same time. The pies, in fact, usually
get done the night before. If there's room, I plan to do things in the
oven at the same time which are cooked at the same temp. I know it
sounds a little anal, but it really reduces the stress and chaos to have
it all planned out.



Dawn

One time on Usenet, Christine Dabney > said:

<snip>

> So, I am wondering what kinds of things you folks do ahead? How about
> offering up your do-ahead tips, etc?

At this point, depending on how my Depression treatment is going,
it looks like I will be hosting Christmas dinner for 6-10 people.
My family always wants turkey with all the trimmings, so the whole
"do-ahead" thing is quite appealing to me. One thing I've done
in the past, and really liked, is mashed potatoes made the day
befo

Do-Ahead Mashed Potatoes

4 to 6 large peeled all-purpose potatoes, cooked
Salt & pepper
Milk or cream
Butter

Mash potatoes and season to taste; add milk or cream and butter
to reach the desired consistency.

Butter a 2-quart casserole and spoon mashed potatoes into it. Melt
enough butter to cover top of surface completely. Smooth surface so
that it is completely sealed with butter. Cool, then refrigerate,
covered.

Before serving, heat casserole in preheated 300º F oven until heated
through. Poke some holes in the top so butter trickles down into
potatoes. Potatoes also can be reheated in the top of a double boiler
over simmering water. Makes 6 to 10 servings.

On the simpler side, I usually dice up my onion and celery for
dressing (baked on the side, not in the bird) a day or two before
the big day...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

One time on Usenet, Dawn > said:
> Christine Dabney wrote:

> > So, I am wondering what kinds of things you folks do ahead? How about
> > offering up your do-ahead tips, etc?

> I make a schedule. I figure out the cook and prep time of each dish and
> whether it uses the stovetop, oven, or can be done in the microwave --
> and which serving dish it's going into. Then I'm not trying to do the
> turkey, pies and rolls all at the same time. The pies, in fact, usually
> get done the night before. If there's room, I plan to do things in the
> oven at the same time which are cooked at the same temp. I know it
> sounds a little anal, but it really reduces the stress and chaos to have
> it all planned out.

I heartily concur -- DH used to laugh at me because I have a
chart for doing a turkey dinner, including times to put things
in the oven. I don't follow it to the letter, but it's a good
guide -- I don't make such a huge dinner that often and need
reminders.

I like what you said about serving dishes, Dawn. You've
reminded me that some of my nice china and crystal (which I
don't use much) could use a good cleaning. If I do that in
early December, it will be ready to take out of the hutch
on Christmas Day. Thanks...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> wrote:

>Hiya folks,
>
>I was just watching the Food Network, (starting with Nigella) and then
>Michael Chiarello's Easy Entertaining. He had a lot of good do-ahead
>tricks/recipes, some of which I might do this year. These of course,
>are not just for Thanksgiving, but could be good for Christmas as
>well. The show l am talking about is at this URL:
>http://www.foodnetwork.com/food/show..._27747,00.html
>
>I am not entirely sure I will be fixing a complete Thanksgiving dinner
>this year or not, for several reasons. One is that I am still using
>a walker and occasionally one crutch, and that makes cooking a bit
>harder, especially with all the dishes that are traditional at
>Thanksgiving. And I am not sure of my company yet... Either way
>though, I will have some sort of Thanksgiving at my house, especially
>since I love the traditional dishes of my family, and I love the
>leftovers, including turkey.
>
>Anyway, from watching this program, I was thinking of all the stuff I
>could do ahead, maybe even over the course of a week or so..so that I
>am not wearing myself out. Some of my own family recipes can be done
>ahead, at least to the point of putting them in a casserole dish and
>then baking them earlier in the day. I figure I can also make the
>basic stuffing mixture early too..with the rendering of the chicken
>fat in my freezer and then sweating the celery and onions in the fat.
>Then on the Day, I could put the stuffing together. This is one of
>the ideas I got from the show. I know also that I can fix turkey
>broth ahead of time... Same with the cranberries...... And I can
>make pie crust ahead of time as well...maybe even the filling mixture.
>
>So, I am wondering what kinds of things you folks do ahead? How about
>offering up your do-ahead tips, etc?
>
>Christine

I make a detailed schedule, and I lists of everything. Menu, guest
list, shopping list, dishes and serving platters and utensils.
Everything gets printed out and taped to various kitchen cabinet
doors, and things get checked off as I proceed through the lists.

I generally start Monday night with making the cranberry sauce, the
wine sauce (a family tradition in addition to gravy. It's a variation
of a Cumberland sauce, and tastes better when it's had a couple of
days to mellow), polish any silver that needs it, start making extra
ice (I don't have an icemaker in my fridge). I do more stuff Tuesday
and Wednesday nights, and by Thursday morning there's really not a
whole lot left to do except the turkey, and the final last hour flurry
of baking things off and reheating other things that were prepared
ahead of time.

Here's this years menu:

Appetizers:
Carrots, celery, olives, radishes, pickles and dip
Sausage cheese balls
Chips and salsa

Hot Apple Cider

Main course:
Turkey
Stuffing
Cranberry Sauce
Jellied Cranberry Sauce
Wine Sauce
Gravy
Sweet Potatoes
Carrot Pudding w/peas
Mashed Potatoes
Jello mold
Green Bean casserole
Corn Pudding
Bread/crescent rolls
Wine

Dessert:
Pumpkin Pie w/whipped cream
Apple pie
Coffee, tea

The current headcount is 12, and that will probably end up being 13 or
14. ALl my vegetarian friends love T-day at my place, there's lots for
them to eat! <g>

Cathy

cathy wrote:
> On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> > wrote:
>
> >Hiya folks,
> >
> >I was just watching the Food Network, (starting with Nigella) and then
> >Michael Chiarello's Easy Entertaining. He had a lot of good do-ahead
> >tricks/recipes, some of which I might do this year. These of course,
> >are not just for Thanksgiving, but could be good for Christmas as
> >well. The show l am talking about is at this URL:
> >http://www.foodnetwork.com/food/show..._27747,00.html
> >
> >I am not entirely sure I will be fixing a complete Thanksgiving dinner
> >this year or not, for several reasons. One is that I am still using
> >a walker and occasionally one crutch, and that makes cooking a bit
> >harder, especially with all the dishes that are traditional at
> >Thanksgiving. And I am not sure of my company yet... Either way
> >though, I will have some sort of Thanksgiving at my house, especially
> >since I love the traditional dishes of my family, and I love the
> >leftovers, including turkey.
> >
> >Anyway, from watching this program, I was thinking of all the stuff I
> >could do ahead, maybe even over the course of a week or so..so that I
> >am not wearing myself out. Some of my own family recipes can be done
> >ahead, at least to the point of putting them in a casserole dish and
> >then baking them earlier in the day. I figure I can also make the
> >basic stuffing mixture early too..with the rendering of the chicken
> >fat in my freezer and then sweating the celery and onions in the fat.
> >Then on the Day, I could put the stuffing together. This is one of
> >the ideas I got from the show. I know also that I can fix turkey
> >broth ahead of time... Same with the cranberries...... And I can
> >make pie crust ahead of time as well...maybe even the filling mixture.
> >
> >So, I am wondering what kinds of things you folks do ahead? How about
> >offering up your do-ahead tips, etc?
> >
> >Christine
>
> I make a detailed schedule, and I lists of everything. Menu, guest
> list, shopping list, dishes and serving platters and utensils.
> Everything gets printed out and taped to various kitchen cabinet
> doors, and things get checked off as I proceed through the lists.
>
> I generally start Monday night with making the cranberry sauce, the
> wine sauce (a family tradition in addition to gravy. It's a variation
> of a Cumberland sauce, and tastes better when it's had a couple of
> days to mellow), polish any silver that needs it, start making extra
> ice (I don't have an icemaker in my fridge). I do more stuff Tuesday
> and Wednesday nights, and by Thursday morning there's really not a
> whole lot left to do except the turkey, and the final last hour flurry
> of baking things off and reheating other things that were prepared
> ahead of time.
>
> Here's this years menu:
>
> Appetizers:
> Carrots, celery, olives, radishes, pickles and dip
> Sausage cheese balls
> Chips and salsa
>
> Hot Apple Cider
>
> Main course:
> Turkey
> Stuffing
> Cranberry Sauce
> Jellied Cranberry Sauce
> Wine Sauce
> Gravy
> Sweet Potatoes
> Carrot Pudding w/peas
> Mashed Potatoes
> Jello mold
> Green Bean casserole
> Corn Pudding
> Bread/crescent rolls
> Wine
>
> Dessert:
> Pumpkin Pie w/whipped cream
> Apple pie
> Coffee, tea
>
> The current headcount is 12, and that will probably end up being 13 or
> 14. ALl my vegetarian friends love T-day at my place, there's lots for
> them to eat! <g>
>
> Cathy

That menu sounds excellent, Cathy.

I've got a catering Thanksgiving thing for between 25-30 people, plus
leftovers (I love that some people are too busy to do their own holiday
meals <g>), and since it's a semi-regular client of mine, I have a
budget and a few dish requests, but I get to choose the rest of the
dishes (my favorite way to cater). My menu is similar to yours,
without the jello mold, but I'm doing a couple of salads, a swiss
cheese/carmelized onion dish and mashed sweet potatoes alongside the
regular mashed potatoes, and a few more desserts (including banana
pudding, a sour cream apple pie and a pecan pie and quite possibly a
raspberry mousse cake and a chocolate truffle cake) and I'll do a ham
along with the turkey.

What is carrot pudding?

Alexis.

On 12 Nov 2006 16:20:41 -0800, "Alexis" >
wrote:
>>
>> Appetizers:
>> Carrots, celery, olives, radishes, pickles and dip
>> Sausage cheese balls
>> Chips and salsa
>>
>> Hot Apple Cider
>>
>> Main course:
>> Turkey
>> Stuffing
>> Cranberry Sauce
>> Jellied Cranberry Sauce
>> Wine Sauce
>> Gravy
>> Sweet Potatoes
>> Carrot Pudding w/peas
>> Mashed Potatoes
>> Jello mold
>> Green Bean casserole
>> Corn Pudding
>> Bread/crescent rolls
>> Wine
>>
>> Dessert:
>> Pumpkin Pie w/whipped cream
>> Apple pie
>> Coffee, tea
>>
>> The current headcount is 12, and that will probably end up being 13 or
>> 14. ALl my vegetarian friends love T-day at my place, there's lots for
>> them to eat! <g>
>>
>> Cathy
>
>That menu sounds excellent, Cathy.
>
>I've got a catering Thanksgiving thing for between 25-30 people, plus
>leftovers (I love that some people are too busy to do their own holiday
>meals <g>), and since it's a semi-regular client of mine, I have a
>budget and a few dish requests, but I get to choose the rest of the
>dishes (my favorite way to cater). My menu is similar to yours,
>without the jello mold, but I'm doing a couple of salads, a swiss
>cheese/carmelized onion dish and mashed sweet potatoes alongside the
>regular mashed potatoes, and a few more desserts (including banana
>pudding, a sour cream apple pie and a pecan pie and quite possibly a
>raspberry mousse cake and a chocolate truffle cake) and I'll do a ham
>along with the turkey.
>
>What is carrot pudding?
>
It's an old family recipe that's like a very dense, moist carrot cake.
"Pudding" as in an English steamed pudding, although this is baked.
Here's my recipe. When I double it I make it in a Bundt pan.

Carrot Pudding

1/2 cup brown sugar
3/4 cup butter or margarine
3 eggs
1-1/2 tsp baking powder
1 tsp baking soda
1-1/4 cups flour
1/2 tsp salt (optional)
1/2 tsp lemon juice
1 cup grated carrots
1 tbls water

Cream butter or margarine, add brown sugar and beat until light. Add
eggs one at a time until blended.

Sift flour with baking powder and soda and add to butter/eggs mixture.
Mix until blended.

Add lemon juice, then water, then carrots and mix until carrots are
thoroughly incorporated in batter.

Pour into greased ring mold or other round cake pan. Bake at 350
degrees 40-45 minutes.

TO DOUBLE RECIPE:

Use only 1 cup butter and 4-5 eggs and 2-3 cups carrots. Increase
baking by at least 20 minutes.

I serve this with cooked green peas piled in the center of the
pudding. The color contrast is wonderful.

Cathy

cathy wrote:

<snip recipe>

Thanks, Cathy -- This looks wonderful. Something to try next weekend!

Alexis.

On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> wrote:

>So, I am wondering what kinds of things you folks do ahead? How about
>offering up your do-ahead tips, etc?

I do the following ahead of time (last year we had 16 people, and 13
the year before -- far more people than the usual number I cook for):

1) Make or buy pie crusts
2) Make Mama Stamberg's cranberry relish
3) Make cranberry sauces (whole berry and jellied)
4) Chop up a ton of onions and celery the day before cooking begins,
because I always use a lot of them.
5) Make the vegan gravy
6) Make toffee
7) Make spice cakes
8) Make soup ahead, if it's amenable to that -- year before last, it
was a vegan pumpkin soup, and I made it a day ahead
9) Make a big batch of roux for the cream sauces

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sun, 12 Nov 2006 19:40:53 GMT, unge (Little
Malice) wrote:

>I heartily concur -- DH used to laugh at me because I have a
>chart for doing a turkey dinner, including times to put things
>in the oven. I don't follow it to the letter, but it's a good
>guide -- I don't make such a huge dinner that often and need
>reminders.

I don't know how people do a big holiday dinner *without* a schedule.
I do a schedule and a list of what dishes I should end up with at the
end. I always seem to forget one otherwise.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Cathy was kind enough to provide:

> It's an old family recipe that's like a very dense, moist carrot cake.
> "Pudding" as in an English steamed pudding, although this is baked.
> Here's my recipe. When I double it I make it in a Bundt pan.
>
> Carrot Pudding
>
> 1/2 cup brown sugar
> 3/4 cup butter or margarine
> 3 eggs
> 1-1/2 tsp baking powder
> 1 tsp baking soda
> 1-1/4 cups flour
> 1/2 tsp salt (optional)
> 1/2 tsp lemon juice
> 1 cup grated carrots
> 1 tbls water
>
> Cream butter or margarine, add brown sugar and beat until light. Add
> eggs one at a time until blended.
>
> Sift flour with baking powder and soda and add to butter/eggs mixture.
> Mix until blended.
>
> Add lemon juice, then water, then carrots and mix until carrots are
> thoroughly incorporated in batter.
>
> Pour into greased ring mold or other round cake pan. Bake at 350
> degrees 40-45 minutes.
>
> TO DOUBLE RECIPE:
>
> Use only 1 cup butter and 4-5 eggs and 2-3 cups carrots. Increase
> baking by at least 20 minutes.
>
> I serve this with cooked green peas piled in the center of the
> pudding. The color contrast is wonderful.


Steamed puddings come out very well when cooked in the microwave. Although I
realize that your recipe is for a baked pudding, if you find yourself short
of time and you have a microwave-safe ring, maybe you could try that
sometime.

(I'd try it myself, but I haven't replaced my microwave oven after it died
over a year ago.)

Bob

Oh pshaw, on Thu 16 Nov 2006 09:53:07p, Jo Anne Slaven meant to say...

> On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> > wrote:
>
>>So, I am wondering what kinds of things you folks do ahead? How about
>>offering up your do-ahead tips, etc?
>>
>>Christine
>
> I make salad a day or so ahead. Wash and cut up everything, and put it
> all in a large ziploc bag. My salads usually have romaine lettuce,
> baby spinach, radiccio, endive, radishes, red/yellow peppers,
> onions/scallions, celery,. That all goes in the ziploc bag together. I
> also might add any/all of diced avocado, feta cheese, extra-old
> cheddar, grape tomatoes, croutons. That's done at the last minute and
> dumped in the salad bowl just before the dressing goes on.
>
> You can whip up cream a day in advance, as well, if you want it for
> your pies.

This may have already been suggested... I bake all my own pies, pumpkin,
pecan, and mincemeat. I make the pastry, roll and fill the shells, then
freeze and wrap securely in pastic wrap and return to the freezer. I
freeze the rolled dough for the top crust on a cookie sheet, then wrap
securely. This really cuts down on the final pie prep which I do early
Thanksgiving morning. A note on the whipped cream. Not only can it be
whipped in advance, but dollops can be spooned or piped on a sheet of
plastic wrap, then quick frozen. When firm they can be removed to a ziploc
bag. Added to the top of a dessert a few minutes before serving.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein

On Sun, 12 Nov 2006 12:17:49 -0700, Christine Dabney
> wrote:

>So, I am wondering what kinds of things you folks do ahead? How about
>offering up your do-ahead tips, etc?
>
>Christine

I make salad a day or so ahead. Wash and cut up everything, and put it
all in a large ziploc bag. My salads usually have romaine lettuce,
baby spinach, radiccio, endive, radishes, red/yellow peppers,
onions/scallions, celery,. That all goes in the ziploc bag together. I
also might add any/all of diced avocado, feta cheese, extra-old
cheddar, grape tomatoes, croutons. That's done at the last minute and
dumped in the salad bowl just before the dressing goes on.

You can whip up cream a day in advance, as well, if you want it for
your pies.

Jo Anne

On 17 Nov 2006 06:12:06 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>This may have already been suggested... I bake all my own pies, pumpkin,
>pecan, and mincemeat. I make the pastry, roll and fill the shells, then
>freeze and wrap securely in pastic wrap and return to the freezer. I
>freeze the rolled dough for the top crust on a cookie sheet, then wrap
>securely. This really cuts down on the final pie prep which I do early
>Thanksgiving morning. A note on the whipped cream. Not only can it be
>whipped in advance, but dollops can be spooned or piped on a sheet of
>plastic wrap, then quick frozen. When firm they can be removed to a ziploc
>bag. Added to the top of a dessert a few minutes before serving.

Great ideas, Wayne!!!!

Do you fill your pies with custard mixtures and freeze them? Like
pumpkin pies? Or wait til Thanksgiving morning?

Christine

Wayne Boatwright wrote:
> > I make salad a day or so ahead. Wash and cut up everything, and put it
> > all in a large ziploc bag. My salads usually have romaine lettuce,
> > baby spinach, radiccio, endive, radishes, red/yellow peppers,
> > onions/scallions, celery,. That all goes in the ziploc bag together. I
> > also might add any/all of diced avocado, feta cheese, extra-old
> > cheddar, grape tomatoes, croutons. That's done at the last minute and
> > dumped in the salad bowl just before the dressing goes on.
> >
> > You can whip up cream a day in advance, as well, if you want it for
> > your pies.
>
> This may have already been suggested... I bake all my own pies, pumpkin,
> pecan, and mincemeat. I make the pastry, roll and fill the shells, then
> freeze and wrap securely in pastic wrap and return to the freezer. I
> freeze the rolled dough for the top crust on a cookie sheet, then wrap
> securely. This really cuts down on the final pie prep which I do early
> Thanksgiving morning. A note on the whipped cream. Not only can it be
> whipped in advance, but dollops can be spooned or piped on a sheet of
> plastic wrap, then quick frozen. When firm they can be removed to a ziploc
> bag. Added to the top of a dessert a few minutes before serving.

Excellent advice. I like my pies a day old, though. The flavors have
blended better by then. It's apple and pumpkin this year and a lemon
cello cake dessert.

-L.

Oh pshaw, on Thu 16 Nov 2006 10:52:10p, Christine Dabney meant to say...

> On 17 Nov 2006 06:12:06 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>This may have already been suggested... I bake all my own pies,
>>pumpkin, pecan, and mincemeat. I make the pastry, roll and fill the
>>shells, then freeze and wrap securely in pastic wrap and return to the
>>freezer. I freeze the rolled dough for the top crust on a cookie sheet,
>>then wrap securely. This really cuts down on the final pie prep which I
>>do early Thanksgiving morning. A note on the whipped cream. Not only
>>can it be whipped in advance, but dollops can be spooned or piped on a
>>sheet of plastic wrap, then quick frozen. When firm they can be removed
>>to a ziploc bag. Added to the top of a dessert a few minutes before
>>serving.
>
> Great ideas, Wayne!!!!
>
> Do you fill your pies with custard mixtures and freeze them? Like
> pumpkin pies? Or wait til Thanksgiving morning?

I have tried prefilling and freezing, but I find the crust doesn't bake as
well and I'm a stickler for a flaky bottom crust. The pumpkin filling can
be made up a day ahead and kept refrigerated. When I make mincemeat I
store it in the freezer, so it only requires previous thawing. Only the
pecan pie filling has to be made that morning.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein

Oh pshaw, on Fri 17 Nov 2006 12:35:02a, -L. meant to say...

>
> Wayne Boatwright wrote:
>> > I make salad a day or so ahead. Wash and cut up everything, and put
>> > it all in a large ziploc bag. My salads usually have romaine lettuce,
>> > baby spinach, radiccio, endive, radishes, red/yellow peppers,
>> > onions/scallions, celery,. That all goes in the ziploc bag together.
>> > I also might add any/all of diced avocado, feta cheese, extra-old
>> > cheddar, grape tomatoes, croutons. That's done at the last minute and
>> > dumped in the salad bowl just before the dressing goes on.
>> >
>> > You can whip up cream a day in advance, as well, if you want it for
>> > your pies.
>>
>> This may have already been suggested... I bake all my own pies,
>> pumpkin, pecan, and mincemeat. I make the pastry, roll and fill the
>> shells, then freeze and wrap securely in pastic wrap and return to the
>> freezer. I freeze the rolled dough for the top crust on a cookie
>> sheet, then wrap securely. This really cuts down on the final pie prep
>> which I do early Thanksgiving morning. A note on the whipped cream.
>> Not only can it be whipped in advance, but dollops can be spooned or
>> piped on a sheet of plastic wrap, then quick frozen. When firm they
>> can be removed to a ziploc bag. Added to the top of a dessert a few
>> minutes before serving.
>
> Excellent advice. I like my pies a day old, though. The flavors have
> blended better by then. It's apple and pumpkin this year and a lemon
> cello cake dessert.

I understand, and for me it's the opposite. However, the pumpkin filling
can be made a day ahead and refrigerated. The spice flavors should blend
well by then.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein

"Christine Dabney" > wrote in message
...
> Hiya folks,

> <snip>

>
> So, I am wondering what kinds of things you folks do ahead? How about
> offering up your do-ahead tips, etc?
>
> Christine

call the kid and chat -- and then take her up on her offer to make the
pies...

and call the other kid and chat -- and take him up on his offer to bring the
beer.

That and some turkey jerky from the local butcher's, and it's pretty much
taken care of.

:-)

Oh pshaw, on Fri 17 Nov 2006 12:03:03p, Christine Dabney meant to say...

> On 17 Nov 2006 12:52:50 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I have tried prefilling and freezing, but I find the crust doesn't bake
as
>>well and I'm a stickler for a flaky bottom crust. The pumpkin filling
can
>>be made up a day ahead and kept refrigerated. When I make mincemeat I
>>store it in the freezer, so it only requires previous thawing. Only the
>>pecan pie filling has to be made that morning.
>
>
> Yeah, I was thinking of making the filling ahead, for my pumpkin pies
> at least. The pie crust for these pies needs to be prebaked, so
> maybe I can do that the morning of, or the night before......

It works well. I also prebake the crust for all single-crust pies to
insure a flaky result. The night before would be fine.

> I am finding that if I break all this stuff down into manageable
> steps, I can pull off a decent Thanksgiving meal. I will have friends
> here the day of the meal, and they can help me manage getting the
> turkey in and out of the oven.

It's the nature of my work that all projects are broken down to manageable
tasks, so it's second nature for me to do that in the kitchen. I do that
for all meals beyond the usual daily cooking.

> Let me tell you, having to use a walker when doing all this is a real
> pain in the patootie...

Not to mention a real pain in the butt! :-) I give you a lot of credit for
tackling a Thanksgiving meal during your recovery. I can't imagine myself
doing that.

> Christine, who will be rendering chicken fat today, and making pastry
> dough.

I bought a jar of schmaltz (since, on our WW diet I don't buy chicken with
skin) to use for some of my holiday cooking.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Fri 17 Nov 2006 12:44:09p, Christine Dabney meant to say...

> On 17 Nov 2006 20:39:33 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I bought a jar of schmaltz (since, on our WW diet I don't buy chicken with
>>skin) to use for some of my holiday cooking.
>
>
> I wonder if this is another southern thang? My mother always fixed
> her stuffing by sauteing/sweating her onions and celery in chicken
> fat...and then adding the stuffing mix. It was only when she ran out
> of chicken fat, that she used butter.

My grandmother and mother both did this. I suppose it might be southern.

> Where did you find schmaltz?

Both the Jewish bakery and the Jewish deli I frequent carry it, fresh made
packed in jars.

--
Wayne Boatwright @¿@¬
_____________________

On 17 Nov 2006 12:52:50 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I have tried prefilling and freezing, but I find the crust doesn't bake as
>well and I'm a stickler for a flaky bottom crust. The pumpkin filling can
>be made up a day ahead and kept refrigerated. When I make mincemeat I
>store it in the freezer, so it only requires previous thawing. Only the
>pecan pie filling has to be made that morning.


Yeah, I was thinking of making the filling ahead, for my pumpkin pies
at least. The pie crust for these pies needs to be prebaked, so
maybe I can do that the morning of, or the night before......

I am finding that if I break all this stuff down into manageable
steps, I can pull off a decent Thanksgiving meal. I will have friends
here the day of the meal, and they can help me manage getting the
turkey in and out of the oven.

Let me tell you, having to use a walker when doing all this is a real
pain in the patootie...

Christine, who will be rendering chicken fat today, and making pastry
dough.

Oh pshaw, on Fri 17 Nov 2006 12:52:00p, Christine Dabney meant to say...

> On 17 Nov 2006 20:39:33 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Not to mention a real pain in the butt! :-) I give you a lot of credit
>>for tackling a Thanksgiving meal during your recovery. I can't imagine
>>myself doing that.
>
> Well, hopefully I will have most stuff done before the day of the
> meal. I am more than likely going my usual southern route for many
> of the dishes (corn pudding, sweet potato pudding) and those mixtures
> can be made ahead of time, and cooked that morning, or even the night
> before and then reheated. They reheat well, I find.
>
> I am hoping that the most I have to do before dinner is to stuff the
> turkey (stuffing made the day before) and then cook it.
>
> Corn Pudding
>
> Recipe By :Grandparents
> Serving Size : 4 Preparation Time :0:00
> Categories : Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 each eggs -- beaten slightly
> 1 can creamed corn
> 1/4 cup sugar
> 2 tablespoons flour -- add to sugar
> 2 cups milk
> 1 teaspoon vanilla
> nutmeg -- ground
>
> Mix ingredients together. Pour into casserole and sprinkle nutmeg
> over the
> top. Cook for 25 minutes at 400 degrees, then reduce heat to 325
> degrees and
> cook until knife inserted in middle comes out clean.
>
> Note: My grandparents made this often and they used melted butter as
> one of the ingredients. My mother felt the butter was unnecessary and
> took it out of the recipe. Last time I made this, I added some melted
> butter to the mixture, and it produced a much better texture. I
> can't remember how much I used, maybe a tablespoon?
>
> Christine
>

I'm going to make your grandparents' Corn Pudding recipe. I have a different
one, but David doesn't like it. I think he will like this one better.

--
Wayne Boatwright @¿@¬
_____________________

On 17 Nov 2006 20:39:33 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I bought a jar of schmaltz (since, on our WW diet I don't buy chicken with
>skin) to use for some of my holiday cooking.


I wonder if this is another southern thang? My mother always fixed
her stuffing by sauteing/sweating her onions and celery in chicken
fat...and then adding the stuffing mix. It was only when she ran out
of chicken fat, that she used butter.

Where did you find schmaltz?

Christine

On 17 Nov 2006 20:39:33 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Not to mention a real pain in the butt! :-) I give you a lot of credit for
>tackling a Thanksgiving meal during your recovery. I can't imagine myself
>doing that.

Well, hopefully I will have most stuff done before the day of the
meal. I am more than likely going my usual southern route for many
of the dishes (corn pudding, sweet potato pudding) and those mixtures
can be made ahead of time, and cooked that morning, or even the night
before and then reheated. They reheat well, I find.

I am hoping that the most I have to do before dinner is to stuff the
turkey (stuffing made the day before) and then cook it.

Corn Pudding

Recipe By :Grandparents
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each eggs -- beaten slightly
1 can creamed corn
1/4 cup sugar
2 tablespoons flour -- add to sugar
2 cups milk
1 teaspoon vanilla
nutmeg -- ground

Mix ingredients together. Pour into casserole and sprinkle nutmeg
over the
top. Cook for 25 minutes at 400 degrees, then reduce heat to 325
degrees and
cook until knife inserted in middle comes out clean.

Note: My grandparents made this often and they used melted butter as
one of the ingredients. My mother felt the butter was unnecessary and
took it out of the recipe. Last time I made this, I added some melted
butter to the mixture, and it produced a much better texture. I
can't remember how much I used, maybe a tablespoon?

Christine

Christine Dabney said...

> So, I am wondering what kinds of things you folks do ahead? How about
> offering up your do-ahead tips, etc?
>
> Christine


As a rule, I never eat the day before Thanksgiving. Water only.

Andy

On 17 Nov 2006 21:30:50 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I'm going to make your grandparents' Corn Pudding recipe. I have a different
>one, but David doesn't like it. I think he will like this one better.
>
>--

I find that using Wondra flour is a good idea...it mixes into the
custard mixture a bit better.

Christine

Oh pshaw, on Fri 17 Nov 2006 01:40:55p, Christine Dabney meant to say...

> On 17 Nov 2006 21:30:50 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I'm going to make your grandparents' Corn Pudding recipe. I have a
>>different one, but David doesn't like it. I think he will like this one
>>better.
>>
>>--
>
> I find that using Wondra flour is a good idea...it mixes into the
> custard mixture a bit better.
>
> Christine

Thanks, Christine. I have Wondra.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'