By Chef Alli on November 11, 2015
The Crowd Pleaser
Tips for holiday meals with less stress
Preparing a meal for the holidays may seem overwhelming, but with these five tips and the recipes to follow, a large holiday gathering can truly be a joyous event.
1. Have a written plan.
Then remember it’s not set in stone. A plan is simply a guide that helps us stay organized and on schedule. Planning is the key to not getting overwhelmed. If you have a good time, your guests will too.
2. Stick with tried-and-true recipes.
Experimenting with new recipes increases chances for problems. Now is the time for those traditional favorites you can make with your eyes closed. If you’re dying to try something new, choose an appetizer or dessert recipe, keeping the main course based on reliable recipes that won’t let you down.
3. Choose big-batch, make-ahead recipes.
Nobody wants to feel like they are scrambling to get everything ready at the last minute. Opting for dishes you can make ahead and reheat just before dinner leaves you time to mingle with guests. Don’t feel like it’s cheating if you offer some pre-made dishes that are purchased items. This can help free up oven space and one of the most valuable ingredients of all — your time.
4. Know your guest list to plan accordingly.
Are you feeding mainly adults or is the crowd a mix of genders and ages? Is your gathering set for mid-afternoon or evening? Hungry men and teenage football players can really put away the food, and on average, folks tend to eat more at noon or for an evening meal than they will mid-afternoon. If you’d like to have a few leftovers for later, plan on approximately a half-pound of cooked boneless poultry or meat, six ounces of pasta, four ounces of vegetables and salads, two ounces of grains, one piece of pie or cake and two to three cookies per person.
5. Don't be afraid to ask for help.
If you are offering up your home for the holiday meal, it’s quite fine to ask your guests to bring a dish or two. This also makes them feel included in the creation of the meal, something everyone wants a little ownership in. Remember: The more types of dishes you offer at each course, the less you need of each one. Also, be sure to ask your guests to bring their side dishes fully cooked. Your plan and your kitchen may not allow for items that have to be cooked on site before you can serve your meal.
Chef Alli's Holiday Recipes
