Holiday Meals & Entertaining Articles

Article / Updated 12-02-2022

Ideal latkes (potato pancakes) are lacy and crisp — and this recipe delivers. Delicious potato latkes are a Hanukkah tradition in many Jewish families, but they're always a hit at any kind of party, at dinners, or as a savory snack. Serve them with applesauce, sour cream, or yogurt. In kosher kitchens, sour cream is not served with latkes if they accompany meat or poultry dishes, but you may find applesauce on the table. Usually, you don’t need additional toppings for latkes when they are companions for main dishes like stews or any that come with a sauce. You simply spoon some of the sauce over the latkes, too. Light and Crispy Latkes (Potato Pancakes) Special tool: Food processor with large grating disc or hand grater Preparation time: 20 minutes Cooking time: 30 minutes Yield: 4 servings (12 to 15 pancakes) Keeping kosher: Pareve 1-1/4 pounds large potatoes, peeled 1 medium onion 1 egg, lightly beaten 1 teaspoon salt 1/4 to 1/2 teaspoon white pepper 2 tablespoons flour 1/2 teaspoon baking powder 1/2 cup vegetable oil, more if needed Using coarse grating disc of a food processor or large holes of a hand grater, grate potatoes and onions, alternating them. Transfer the mixture to a colander. Squeeze mixture by handfuls to press out as much liquid as possible; discard liquid. Put potato-onion mixture in a bowl. Add egg, salt, pepper, flour, and baking powder. Heat 1/2 cup oil in a deep heavy 10- to 12-inch skillet. For each pancake, add about 2 tablespoons of potato mixture to pan. Add 3 or 4 more pancakes. Flatten with back of a spoon so that each measures 2-1/2 inches. Fry over medium heat for 4 to 5 minutes. Using 2 pancake turners, turn them carefully. Fry second side about 4 minutes, or until pancakes are golden brown and crisp. Drain on a plate lined with paper towels. Stir potato mixture before frying each new batch. If all the oil is absorbed during frying, add 2 or 3 tablespoons more oil to pan. Serve hot.

Article / Updated 11-18-2022

Listen to the article:Download audio Hosting Thanksgiving this year? Guess what? It’s actually possible to host a fantastic Thanksgiving meal and not get completely stressed out! Try these Thanksgiving hosting tips, which come from several excellent articles on Dummies.com. And, have a happy, fun, yet peaceful, holiday. Find even more great advice in our “Have a Beautiful (and Tasty) Thanksgiving” collection. Carefully determine your menu: Start planning as early as you can and consider what you’d love to do versus what’s actually feasible. Plan to have a couple of items that are more difficult and take more time, and a few items that are quick and easy. Include room in your meal budget for beverages: Don’t forget the soda; wine, beer, spirits, and mixes; and maybe some hot drinks, like cozy hot apple cider with cinnamon sticks (maybe even spiked with some rum for the adults). And don’t forget the ice! Prepare some items in advance: The more side dishes and appetizers you can prepare in advance, the easier the big day will be. Here's a solid list of make-ahead Thanksgiving dishes you can prepare before the holidays. Follow a tried-and-true recipe for your turkey: There’s a time for experimentation in cooking and a time when you’re having 10 people over for dinner and you need to get it right. This would be the latter. Don’t be a hero: Ask for help, and the trick is knowing when you need it. Be realistic; if you simply have too much to do, make some calls. Can a family member make one of the side dishes or pick up the soda? People love being needed, and the goal is to have a fun, delicious Thanksgiving! Add color and style to your platter: An easy way to create a beautiful turkey platter presentation is to garnish around the edges with a few different types of fruits and vegetables, such as: cranberries, small apples, a pomegranate sliced in half, piles of leafy greens or fresh herbs (like whole basil), and red and green grapes. Set up early: If possible, get your decorating done and table set at least a day before Thanksgiving. It’s one less thing you’ll have to worry about on the holiday. Ensure you have the essentials: Your shopping list should include supplies for your dinner party, including paper napkins, paper towels, disposable dinnerware (if you don’t have enough glasses, plates, silverware, etc.), pot holders and trivets, and containers for leftovers. Take a timeout: On Thanksgiving Day, build some downtime into your preparations. Your mind and body will work better if you can take a break. For 15 minutes or a half hour, put your feet up, watch the Thanksgiving Day Parade on TV, read an article, or just stare out the window. Involve the kids: Getting your kids involved in preparing for the holiday is good for you and them. Depending on their ages, kids can help with setting the table, decorating, helping guests, and cleanup. Older children can help with cooking tasks and the drivers can help with shopping.

Article / Updated 11-01-2022

Thanksgiving really lends itself to inexpensive decorating, which is nice because we all know what a chunk the upcoming holidays can take out of the old budget. It's also a wonderful holiday to share decorating with kids. Nature provides the most wonderful decorating materials for free. A quick trip to the backyard, a farmers market, or the park can sometimes give you everything you need to decorate gracefully and sufficiently. Infuse a little color into your world by decorating with an artist’s canvas! Purchase a few pre-stretched and primed canvases at your local arts and crafts supply store. Use these as your seasonal accent pieces! Kids can finish them in several ways: Wallpaper them: Have you ever seen abandoned wallpaper books at your local paint and wall coverings store? Often, these retailers pile up discontinued wallpaper sample books available free to any takers. Here’s your chance to use small samples for a big effect. Choose a few wallpaper samples in complementing colors and let them cover the canvases. Depending on their age, you might have to help with the measuring, cutting and pasting.! Attach objects to them. A spoon, knife, fork, pine cone, leaf, or other objet d’art can be tied or glued to the center of a blank canvas for a three-dimensional piece of art. Change the objects to reflect each season. You can paint, paper, or attach and reattach findings to them for each season. Because canvases are inexpensive, you can replace them when needed or add to your collection as desired. Use these little pieces of art to color block a wall or use where you’d normally place a picture. Children would also enjoy the following holiday decorating projects: Gather autumn leaves: Rake and create! Freshly fallen leaves are perfect for spreading out on a table around candles and centerpieces or stringing one on top of the other for a stacked leaf garland. To help get everyone psyched up, be sure to rake up a separate pile of leaves that the kids, and the kid in you, can take a tumble in. The plus? You get your yard raked. Create centerpieces: Gather an assortment of mini pumpkins, gourds, nuts, candles, and baskets or plates for each child. Place a large pillar candle in the middle of the basket or plate and then let each child start placing the items around the base of the candles until her she gets the desired look. Frame your children’s art: Find some simple frames that complement your décor and give the frames a special place in your home, which can be a corner in the family room. Decorate the infamous “children’s table” at Thanksgiving with children’s art. Better yet, display it on the dessert table.

Article / Updated 10-31-2022

Holiday meal planning often includes a main course of roasted turkey, a Thanksgiving favorite baked to a golden bronze and served up with richly flavored and piping hot stuffing. Cooking and carving your turkey can be simple tasks, with these easy-to-follow instructions. In this recipe, the stuffing is baked separately, not in the turkey. You can also choose to stuff the turkey with stuffing and bake it. Just spoon stuffing loosely into the cavity right before cooking, and then tie the legs together. Increase the cooking time (as shown in the accompanying table) to allow time for the stuffing to heat thoroughly. Before serving, scoop the stuffing into a serving bowl. Roast turkey recipe Tools: Chef's knife, vegetable peeler, large roasting pan, roasting rack, meat thermometer (unless the turkey comes with one), kitchen string or twine, carving board Preparation time: 15 minutes Cooking time: 3 to 3-1/2 hours (for a 12-pound turkey) Yield: 12 servings Ingredients: 1 fresh or thawed frozen turkey (about 12 pounds) 1 medium yellow onion, quartered 2 carrots, peeled and quartered 2 large cloves garlic, crushed 2 tablespoons vegetable oil Salt and pepper Instructions: 1. Preheat the oven to 325 degrees F, with the oven rack on the lowest rung. 2. Set a wire roasting rack in a large roasting pan. Remove the giblets and neck from the turkey cavity and reserve for the stock; discard the liver. (While the turkey is roasting, you can prepare a quick turkey stock with the giblets and neck if you're making homemade gravy). Remove any excess fat from the turkey. Rinse the turkey inside and out with cold water and pat dry. 3. Place in the turkey cavity the onion, carrots, and garlic. Tie the legs together with kitchen string. If desired, bend the wing tips back and fold them underneath the turkey. 4. Set the turkey, breast side up, on the roasting rack. Rub the turkey all over with 2 tablespoons of the oil. Season generously with salt and pepper. Add 1 cup of water to the roasting pan. If using a meat thermometer, insert it into the thickest part of the thigh, close to the body, without touching any bone. 5. Roast for about 3 to 3-1/4 hours, or until the thigh temperature registers 180 degrees F. Add another 1/2 cup of water to the roasting pan if it gets dry. To brown the turkey evenly, turn the pan laterally about midway through the roasting. If the turkey turns brown before the roasting time is over, cover it loosely with aluminum foil to shield the skin. Start checking for doneness during the last 30 minutes of roasting, and baste with the pan drippings two or three times during the last hour. 6. Remove the turkey from the oven, transfer it to a carving board, and cover loosely with aluminum foil, letting it rest for 20 minutes while you make the gravy. Remove the vegetables from the cavity and discard. Carve as shown. For an attractive presentation, garnish the turkey platter with fruits and other attractive produce. Try a heap of fresh cranberries, piles of leafy greens or fresh herbs (such as whole basil), a few kumquats or orange slices, or red and green grapes dusted in sugar. Nutritional information: Per serving, with gravy: Calories 505 (From Fat 173); Fat 19g (Saturated 6g); Cholesterol 204mg; Sodium 598mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 76g. Per serving, without gravy: Calories 404 (From Fat 122); Fat 14g (Saturated 4g); Cholesterol 171mg; Sodium 206mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 66g. How long should you cook your turkey? Turkey roasting times vary by weight of the bird: Weight of Turkey Turkey Cooking Time (Unstuffed) Turkey Cooking Time (Stuffed) 8 to 12 pounds 2-3/4 to 3 hours 3 to 3-1/2 hours 12 to 14 pounds 3 to 3-3/4 hours 3-1/4 to 4 hours 14 to 18 pounds 3-3/4 to 4-1/4 hours 4 to 4-1/2 hours 20 to 24 pounds 4-1/2 to 5 hours 4-3/4 to 5-1/4 hours Every year, hundreds of thousands of people wind up in hospital emergency rooms as a result of kitchen accidents involving knives. Many injuries have resulted from time-pressed, hungry people trying to pry apart frozen hamburgers, slicing through hard bagels, or using dull blades that slip. Don't make their mistake! Slice away from your hand, keep your fingers clear of the blades, and don't ever use the palm of your hand as a cutting board. Keep your blade in peak cutting condition by keeping it sharp. Carving your turkey Learning how to carve a turkey properly is important to ensure that you get the most meat and that the portions can be distributed to your guests in an aesthetically pleasing way. For additional tips on carving a turkey, see Carving a Turkey or How to Carve a Turkey video and the illustration below.

Article / Updated 10-26-2022

You’ve worked hard deciding what foods to serve on Thanksgiving and have chosen the finest ingredients. On Thanksgiving Day, why not create some visual impact with the food you’re going to serve? Here are tips for adding some flair: Make your own dip bowls: When serving a vegetable tray with dip, try making a bowl out of a red, yellow, or green bell pepper. Simply wash the pepper, cut off the top portion (about 1/4 to 1/2 of it from the top), and remove the insides. Wash the pepper thoroughly with water and allow it to dry. Then fill her up! Likewise, when you serve a fruit tray with dip, try using an orange, grapefruit, small cantaloupe, or honeydew melon. Carve holes in your bread: Breadbaskets or bread bowls are great for serving dips, soups, sandwiches, and individual servings of bread, such as muffins and sliced bread. To make a breadbasket, take a large loaf of bread, cut a circle in the top, and remove its insides. You can also use smaller round loaves of bread, preparing them as you do the larger loaves and using them to serve soup. Garnish: Fresh mint sprigs, cilantro, and parsley are the most common garnishes. Place them in the center of the food item, and you won’t go wrong. The addition of the small piece of greenery can have a huge visual impact. Make special garnishes: To make a tomato rose, first wash and dry a tomato (other than a cherry or grape). Take a sharp paring knife and, starting at the top, gently “peel” the skin off in the same manner you’d peel an apple. Then gently take one end of the peel and start rolling it up to create a rose shape. The end result is a beautiful garnish that will make you look like a pro! To fashion a strawberry fan, take a washed and dried strawberry (with the green stem still attached) and, using a paring knife and starting at the bottom, cut thin slices into the strawberry. Slice up to the green stem. Gently fan the pieces of the strawberry out and place it on the food as a garnish. Break out the baskets: When serving bread, rolls, muffins, chips, or crackers try placing them in a basket that you’ve lined with a color-coordinated napkin. Cookies are also a good choice to serve out of a basket, as long as they’re of the crunchy variety, not chewy. The chewy kind is best served on a platter so they don’t break apart. Eating utensils and napkins can also be served in baskets. Mask your dishes with leafy greens: Leaf lettuce and kale cover a multitude of ugly platters, plates, and the like. Make sure you thoroughly wash and completely dry each piece of the greens, then line the platter with them and place the food on top. Borrow Grandma’s paper doilies: When you’re serving a food such as chips, cookies, or anything else that doesn’t belong on a bed of lettuce, line the platter with foil and then place paper doilies on top. Use baking pans as big platters: Have a large piece of meat to serve and no platter big enough? Use a cookie sheet or a jellyroll pan lined with lettuce. Vary the heights of food: You can greatly boost your table’s appeal by using various heights with your dishes. For example, use a cake pedestal to serve cookies or a tiered serving dish to serve snacks. With just a little planning, you can give the food a whole new look.

Article / Updated 10-26-2022

To decorate for Thanksgiving, you can choose from a variety of colors and styles aside from the typical, traditional theme for decorating. Choose from the many colors, items, and accent pieces in the following table to get ideas or inspiration for your Thanksgiving decorating. Because Thanksgiving is centered around celebrating a bountiful harvest, preserved flowers and displays of fruit fit into the decorating scheme. Although you may not like the idea of decorating with potatoes or rhubarb, you can refer to their colors when choosing accessories or accent pieces. Of course, if you want to decorate with sweet potatoes, don’t let anyone stop you! Inspiration Pieces for Thanksgiving Colors Fabrics Botanicals Accent Items Deep tones of reds or wines Velvets Pumpkins and gourds Woven baskets Browns Chenille Autumn Leaves Wreaths made of natural materials such as vines, wheat, leaves, twigs, or berries Purples in eggplant or grape Heavy cottons Twigs Metals in antiqued gold, bronze, or rust finishes (pewter is pretty for this holiday as well) Greens: from deep sage to light pear Fleece Sheaves of wheat Earthenware Golds: from bright yellows to antiqued gold Tweeds Nuts Candles in pillars, tapers, or votives Creams: from ivory to white Flannels Chrysanthemums Pilgrims Oranges: from pumpkin to sweet potato Wools Roses Native American Indians Tapestries Fruit: pomegranates, cranberries, grapes, blackberries, kumquats, apples pears Cornucopias Vegetables: corn, rhubarb, sweet potatoes, beets, squashes

Article / Updated 10-26-2022

Even the cook should get to enjoy a stress-free Thanksgiving. So, if you're hosting this year's holiday festivities, follow these tips to help take the stress out of getting ready to cook a Thanksgiving meal: Make a plan: Poor planning is probably the greatest stressor when you're trying to execute a large meal, particularly Thanksgiving dinner. If you want your holiday meal to run smoothly and keep you from aging ten years over the course of a week, you must plan the event carefully, well in advance. Organize: Make lists of everything you need to keep organized (ingredients, dishes, kitchen gadgets and accessories, guests, tablescapes, activities). Once you know exactly what you’ll need, you can round up the items, and organize them in a way that makes them accessible. Keep a general head count: Crowds tend to be ever-changing. At first, Uncle Joe and Aunt Juanita plan to come, then they decide they can’t, then they decide they can and ask if they can bring Joe's brother. Especially around holidays, the reality is that crowds often shift, so it’s up to you to keep an accurate head count as you move forward. However, don’t spend all your time trying to keep a solid count or you'll drive yourself — and your guests — crazy. Expect some changes on your guest list, just always err on the side of too much food than too little. Just try to keep a general head count running at all times so you know what you’re up against. Carefully determine your menu: It’s easy to get excited about a holiday meal and go overboard with your menu. Keep your head out of the clouds and think carefully about everything you must do to create each dish. Plan to have a few items that are more difficult and take more time and a few items that are quick and easy. Prepare some items in advance: A vital trick when cooking for a crowd is preparing as many items in advance as you can. The more items you can prepare in advance, the easier the big day will be. Here's a solid list of make-ahead Thanksgiving dishes you can prepare before the holidays. Don’t be afraid to borrow: Just because you're the host of a holiday dinner doesn't mean you should have all the pots, pans, dishes, and supplies on hand. When you cook for a crowd, borrowing items is perfectly fine. You don’t need to buy everything you may need, and you don’t need to suffer in silence, either. Create a workflow: A workflow will help you manage your tasks and ensure that everything gets done. Eat well, exercise, and sleep well: Everyone has gone into panic mode at some point. In those times, reality seems to go out the window, and you zone in on one particular task. As you’re getting ready for Thanksgiving, try to keep the same schedule. Eat the same kind of foods you normally do, get some exercise, and go to bed and get up at the same times as usual. If you keep your body in sync, you’ll keep a level head on your shoulders. Take a breather: Build some downtime into your Thanksgiving day. Your mind and body work better if they both can take a break, so don't feel guilty if you put your feet up, watch a parade, or read an article for 15 minutes. You’ll feel refreshed, and those overwhelmed feelings will remain at bay. Ask for help: The trick is knowing when you need help. As Thanksgiving day nears, be realistic. If you simply have too much to do, make some phone calls and get extra help. Your goal is to have a fun, successful Thanksgiving Day.

Article / Updated 10-26-2022

Cooking Thanksgiving dinner is a big endeavor, but you can take a lot of the stress out of the holiday by preparing some foods in advance. Take some time to go over your menu and determine which dishes you can make ahead of time. Read on to see suggestions for tasks you can perform before the big day arrives. Thanksgiving preparation tips Cooking for a crowd is much more time-consuming than cooking a typical meal, so considering your time is really important. As you’re thinking ahead, take a close look at your Thanksgiving recipes and all the tasks you must accomplish and keep the following points in mind: Wash, dry, and cut up all the vegetables ahead of schedule. You can store them in individual plastic bags in the refrigerator to keep these foods fresh. Make dips, spreads, and sauces ahead of time and store them in the refrigerator. If the recipe allows it, make desserts ahead of schedule and store them properly. If refrigerator space allows, make anything that can keep overnight the day before the event. Box up all nonperishable items that you don’t need until Thanksgiving. Make-ahead Thanksgiving dishes Some foods actually taste much better if they’re prepared ahead and all the flavors are allowed enough time to thoroughly blend together. Here are a few examples of foodstuffs that benefit from early preparation: Vegetable platters Salad dressings Dips Most soups Punch bases Beans and some other side dishes Minicasseroles Some cold desserts Cookies Cheesecake Keep pre-made meals fresh Much of what you’ll prepare ahead of time will probably need to stay cold or frozen. Because foods absorb odors, make sure your refrigerator, freezer, or ice chest is thoroughly clean. Baking soda helps absorb odors that may be lurking around your refrigerator or freezer. After all, nothing is worse than chocolate cake that tastes like an onion. Just open the baking soda box, pull back the lid slightly, and let the sodium bicarbonate do its job. Here are some tips for keeping foods fresh: Avoid overloading your refrigerator. Be careful not to block the air vent in your refrigerator. The more the air can circulate around the food, the more even the temperature will be, and the fresher the food will stay. Good quality plastic bags are very versatile and are rather inexpensive. Reusable plastic storage containers are also very versatile and affordable. These storage containers come in a variety of shapes and sizes and can be reused for a period of time and then discarded. Many of them are microwavable, which is also a big help. Heavy-duty foil is better than a less expensive, lighter weight foil. The lighter weight foil tends to tear easier, which lets freshness escape. Plastic wrap is useful, but make sure it actually clings. If you use plastic bags or plastic containers, make sure you always press out the air before sealing the bag or container. The less air you have in the bag or container, the longer the food will stay fresh. Don’t forget about nonperishable food items. When you cook for a crowd, money is usually a concern; therefore, looking for sales on the items you need is always wise. As you’re shopping, make sure you pay close attention to the expiration date or the sell-by date on the package.

Article / Updated 10-26-2022

Making a Thanksgiving garland is an inexpensive and fun craft. To create gorgeous garlands for Thanksgiving, you just string together autumn-themed flowers and ornaments. Drape your garland on banisters, around chandeliers, on mantels, or on ceilings. You can also try finding other interesting places, such as windows or mirrors, to drape a swag or two of garland. To make your own Thanksgiving garland, you need: Any materials you want to make into a garland, such as: autumn leaves, flowers, herbs, seed heads, berries (fresh or faux), popcorn, small fruits, vegetables (fresh or faux), paper shapes. ornaments, beads Tools: florist paddle wire, thread and/or monofilament (or fishing line), floral tape, scissors, small nail or thumbtack To make your garland: Punch holes in the materials you’re going to use for the garland with a nail or thumbtack. Punch the holes at the top of the items for layered garland, or punch holes at the opposite ends of the items to string them end to end. For items that are soft (such as popcorn) or items that already have holes in them (such as macaroni and beads), no hole punching is necessary. To thread hard objects, such as seashells or nuts, use a power drill with a small bit to drill holes for threading. String your items together. If you want to string your items together end to end, thread a needle with monofilament or thread and then string the items, weaving in and out of the punched holes. For beads, popcorn, berries, or any items that you don’t want to string end to end, simply string the items together and knot the ends close to last item. Cut the thread or monofilament approximately 12 inches from the tied knot. To make garland out of evergreen, herbs, or flowers, first make small groupings of flowers and wrap paddle wire tightly around the individual groupings. Next, string the groupings together by staggering them, wrapping them with wire as you go. Finish by wrapping the last stems with wire and then taping them together with floral tape.

Article / Updated 10-26-2022

If you are serving dinner to a Thanksgiving crowd you will need to include room in your budget for drinks. Plan on offering hot and cold drinks and always be sure to offer water. And don’t forget to have plenty of ice on hand. When serving soft drinks, it’s important when planning your menu and looking at your budget to decide whether to serve them from cans or 2-liter plastic bottles. Generally speaking, the plastic 2-liters are less expensive than cans. However, some people prefer to serve canned soft drinks because they think that if they do, they don’t have to provide cups and ice. Regardless of how you serve soft drinks, always make sure you provide cups and ice. One advantage of using bottles is that you tend to not have as much waste, because most people won’t drink a whole can. What usually happens is they get a can, start drinking it, and set it down, and eventually the drink gets warm — and face it, no one wants to drink a warm soft drink. All that’s left to do is get a new can. When serving tea, lemonade, or limeade, you need to make sure you have a large enough container or enough smaller containers to hold the amount that you need for the event. Keep that fact in mind when you’re making up your list of things to borrow. Many times churches, auxiliary clubs, and the like will have a large drink container. The following is a list of standard cold drink choices: Coke or Pepsi Diet Coke or Diet Pepsi Dr. Pepper Sprite or 7-Up Ginger ale Root beer Orange or grape soda Iced tea Punch Lemonade Limeade Sparkling water Make sure you use good quality coffee cups, either ceramic or disposable. If you’re serving hot drinks to children, go for “warm” hot chocolate rather than “hot” chocolate, and so on. Here are a few quick suggestions to consider: Coffee Flavored coffees Hot apple cider Hot chocolate Hot punches