Cooking During the Holiday Season!?!

By Cathy Addoms

The holidays can be overwhelming enough without adding a big meal to be made to your list. These are some of my favorites that make holiday meals easier and taste delicious: Gravy for the Turkey, Potato Sides Two Ways, and always the fan favorite, holiday cookies.

Gravy is the savior for the little problems that arise on the “Big Day of the Big Bird”.  It can be the rescue for turkey that’s little dry, stuffing that’s a little too crisp, or potatoes not quite as smooth as Grandmas. One of the best thing about gravy that it can be made ahead! Just a gift to yourself, waiting in the fridge.

Take the time to make a rich turkey stock. It’s one of the most important steps to an exceptional gravy. Also, have on hand three important pantry items in the event there is a need. These work for any gravy any time as an emergency repair. Wonder flour for no lumps thickening, Celery Salt for boosting lackluster flavor, and Kitchen Bouquet to give a rich color to a drab gravy. Use all with a modest hand.

Make Ahead Turkey Stock

Ingredients:

4-6  pounds turkey parts.  Wings, necks, thighs, and legs.

3-4 Tablespoons vegetable oil

1 large onion, cut in 1/2

3 celery stalks, rough chopped

3 medium carrots, rough chopped

1/2 bunch parsley

3-4 bay leaves

1-2 teaspoons black peppercorns

Instructions:

Heat oven to 425 degrees. Roasting pan and rack to fit the turkey parts comfortably. Not too big!

Rinse and pat dry the turkey parts.  Rub with vegetable oil and place in roasting pan. Roast 45-50 minutes.

Add the vegetables to the roasting pan and continue to roast for an additional 20 minutes.  Remove from oven.

In a large stock pot place all the turkey parts and vegetables and the remaining ingredients. Add water to cover solids by 2 inches and bring to a gentle boil. Remove any foam that rises to the surface for the first 20 minutes or so. Reduce the temperature so a steady simmer for another 2-3 hours, uncovered. Now cool enough to handle and remove the turkey parts and vegetables to a large strainer set over a large bowl. Drain and discard, they have given their all. Now strain the remaining liquid through a tea towel or cheesecloth to get a clear turkey broth. Cool and refrigerate.

Remove any fat and discard. Your yield will depend on the size of your stock pot.

Now to the roasting pan that you have carefully put aside. Now is the time to pour off all the drippings into a glass measuring cup. Set this aside. Now deglaze the roasting pan (just as though you roasted a turkey) with a liquid of your choice, wine, water, or chicken stock (your turkey stock is not ready yet). Place this in a bowl and refrigerate until the stock is finished. You are now ready to make your “make ahead” turkey gravy.

Make your gravy in the traditional manner in a stock pot. Cool to room temperature and refrigerate until time to reheat. Think about doing so in a crock pot. It will remain warm for a long time and will not scorch.

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Sweet Potatoes for Non-marshmallow Group.  A rich and delicious treatment for the many remarks about the casserole. Give it a try even if you will also make the mini marshmallow traditional treatment.

Sweet Potato Gratin

Ingredients:

3 large or 5 medium sweet potatoes, fresh NOT canned

Salt and Pepper

2 – 21/2 cups heavy cream

1/4 cup grated Parmesan cheese

Instructions:

Oven 350 degrees or whatever temp the other casseroles need at the time. This is flexible. Peel and slice the raw sweet potatoes about 1/4th inch thick.

Layer the slices in concentric circles in a well-buttered, ceramic quiche dish, or 9” pie plate. Pour the cream over all just to the top of the slices. Don’t drown them. Sprinkle with the cheese. Bake for 45 minutes or until the slices are tender.

Another gift to yourself – Make-ahead Mashed Potatoes – What a splendid idea!

This terrific idea is from Pam Anderson cookbook author of the “Perfect Recipes for Having People Over”. A book full of wonderful ideas. She remarks on how mashing potatoes at the last minute is stressful and now with this method, you can make them in your flip-flops and jeans days ahead of Thanksgiving. I use a pressure cooker for the potatoes but your favorite method will work well. Remember to let the potatoes dry a little after draining them to ensure fluffy mashing.

Make Ahead Mashed Potatoes (serves 6-8)

Ingredients:

3 pounds Medium Idaho or Yukon Gold potatoes, Cook using your favorite method.

1 1/2 cups warm 1/2 and 1/2  plus more if necessary to achieve a good result.

Salt and pepper

6 Tablespoons butter, very soft if desired

Instructions:

Cook potatoes until cooked through, drain, dry a few minutes (as in cooling a little). Mash them your favorite way (food mill, hand mashed, ricer or hand or stand mixer). DO NOT use a food processor or a stick blender, disaster will befall your potatoes as they become a mass of glue!

Add the 1/2 &1/2 as you mash until you arrive at a smooth, light and fluffy finish.

To make ahead, up to 2 days in advance, place in a container, cool to room temperature, cover and refrigerate. To reheat place in the microwave to warm then place in a heatproof bowl and set this over simmering water to keep them hot. Add the butter now. They will hold this way for up to an hour. They will also hold well in a crockpot on low.

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These recipes are for cookies not found in cookie cookbooks. I have had them for years and have yet to find them in cookbooks. It’s important to keep them going as they are very special. You will find true if you share them with friends and family.

Josie’s Tea Cakes

Josie was given the recipe by an elderly man who had been a baker in Poland and was a refugee after the second world war. Josie, 20 when I worked with her, married a young polish man and they went back to Poland in 1990. These are so good and unusual it’s time to write the recipe and share.

This amount makes 4 dozen cookies. They freeze well and also keep in the fridge for a week or so. Oven at 350 degrees – bake 12 – 18 minutes.

Ingredients:

1/2 lb. cold butter cut into small cubes, use salted butter or add 1/2 tsp salt to unsalted.

3 cups powdered sugar, put through a sieve if lumpy

1 1/2 cups white flour

1 1/2 cups chopped walnuts (may use pecans)

24 oz (3 – 8oz packages) cold and cut up or use fingers to make small lumps to add to the mixer as it is running.

Extra powdered sugar for dusting

Instructions:

Combine butter and powdered sugar until butter is still about the size of small peas.  A little like pie dough start.

Add flour and nuts, do not over beat.

Add cream cheese chunks while the mixer is running but do not over incorporate.  Visible chunks and butter pieces will remain and this is just right.

Using a wet spoon or wet ice cream scoop to measure out the dough, about 12 per baking sheet, covered with parchment paper.  Flatten gently with wet three fingers.  Ridges will show.

These are VERY pale cookies, do not over bake.  The bottoms will be a little more colored.

When cool dust generously with powdered sugar.  To store though don’t dust until ready to serve.

No Bake Cookies

Ingredients:

2 eggs

1 cup sugar

3/4 cup butter

Instructions:

Combine the above in a saucepan and cook over medium heat until thick, stirring all the time.

Cool this to room temperature, do not put in the fridge. When cool enough add to the below mixture, mixing well.

Ingredients:

1 tsp. vanilla

1 1/2 cup graham cracker crumbs ( or crush 15 crackers or enough to measure 1 1/2 cups)

2 1/2 cups mini marshmallows

1/4 cup shredded coconut

1 cup chopped nuts

Instructions:

Press the mixture into a 9” pan lined with aluminum foil then butter the foil. Leave the excess folded over the pan edges to help you remove the bars. Cut into squares, roll in powdered sugar.

Store in the refrigerator.  Dust before serving for best results.

Sara Mac’s Almond Sugar Cookies

This a cookie cutter recipe.  Very addictive.  A good keeper because it freezes well both in dough form and baked.

Ingredients:

4 cups flour

3 sticks butter, salted OK

1 cup plus 2 Tablespoons. white sugar

1 cup finely ground almonds (do this with the 2 Tablespoons sugar)

1 large egg

2 Tablespoons vanilla (yes 2 Tablespoons )

1/2 cup superfine sugar for decoration or any colored sugars.

Instructions:

Oven at 350 degrees. Parchment lined cookie sheets.

Cream butter and sugar until light and fluffy (3-4 minutes). Add ground nuts, egg, and vanilla.  Mix well and add flour in 1 cup batches. If too dry add 1-2 Tablespoons water. Flour can be very fresh or not! Rest dough for 1 hour on the counter. If making ahead store in the refrigerator and bring to room temp to roll and cut.

Roll very thin, 1/8th inch and cut with dusted cutters. Sprinkle with sugar either before baking or after. Bake for 8 to 10 minutes. Watch carefully until you have a feel for your oven. They need to be just very light brown on the edges. Cool on racks before storing.

 

(Source: Cathy Addoms has been a lifelong cook and a featured food writer for various magazines for many years. She lives in Colorado.)