Liz's Recipe  Source Picks

Food Network

Cook's Illustrated

~~~~~

Party Starters

Easy hors d'Oeuvres recipes for your next party

Party Planning Tips

Liz has some great tips to help make your next party easy to plan

Prepare a Healthy Holiday Menu Ahead

 Menu

Roasted Butternut and Pear Soup 
with Curry 

Moroccan Wheatberry Salad 

Sweet Peas With Mint Dressing

Roasted Turkey Breast

Pecan Sage Stuffing 

Cranberry-Raspberry Sauce 

Apple Sweet Potato Crisp

Tips for Preparing Ahead 

• Soups can be prepared two weeks ahead and frozen.  Thaw over night and reheat in crock-pot before serving.  (A good item for a guest to bring)
• Green Salads can be made early in the day and refrigerated undressed.  Dress just before serving.  (A good item for a guest to bring)
• Hearty Grain Salads can be made the day before and refrigerated.  Taste seasoning before serving.  Serve hot or at room temperature.
• Vegetable Purees can be made earlier on the day of and set aside to reheat in the microwave just before serving.  (A good item for a guest to bring)
• Green Vegetables can be made earlier in the day.  Steam the vegetables until just fork tender.  Immediately run them under cold water to stop the cooking.  Set aside.  Just before serving.  Reheat them in the microwave and top with extra-virgin olive oil and salt and pepper.
• Stuffing can be made and fully cooked up to 2 days before and stored in the refrigerator.  Reheat in the oven in a covered baking pan 40 minutes before serving.  (A good item for a guest to bring)
• Lemon Thyme Butter can be made and frozen 2 weeks before serving.  Slather this under the skin of your turkey to add moisture and flavor.
• Cran-Raspberry Sauce can be made 3 days ahead.  Follow the direction for simple cranberry sauce on the package of fresh cranberries.  Cool the sauce down then add one 12 oz bag of frozen cranberries.  Serve cold.  (A good item for a guest to bring)
• Apple Tart   Prepare the dough one month ahead and freeze.  Thaw in the refrigerator.  The galette can be the morning of and kept at room temperature.  To keep the galette crisp, do not cover until completely cool.

You are welcome to contact Liz with any holiday cooking questions.

Learn More About Edible Flowers

You may be surprised to discover how many edible flowers you have growing in your garden.  

  Edible Flower List

Liz's Edible Garden

See Liz's Kitchen Remodel

Party Starters

Easy hors' doeuvres recipes for your next party

Party Planning Tips

Liz has some great tips to help make your next party easy to plan

Prepare a Healthy Holiday Menu Ahead

 Menu

Roasted Butternut and Pear Soup 
with Curry 

Moroccan Wheatberry Salad 

Sweet Peas With Mint Dressing

Roasted Turkey Breast

Pecan Sage Stuffing 

Cranberry-Raspberry Sauce 

Apple Sweet Potato Crisp

Tips for Preparing Ahead 

• Soups can be prepared two weeks ahead and frozen.  Thaw over night and reheat in crock-pot before serving.  (A good item for a guest to bring)
• Green Salads can be made early in the day and refrigerated undressed.  Dress just before serving.  (A good item for a guest to bring)
• Hearty Grain Salads can be made the day before and refrigerated.  Taste seasoning before serving.  Serve hot or at room temperature.
• Vegetable Purees can be made earlier on the day of and set aside to reheat in the microwave just before serving.  (A good item for a guest to bring)
• Green Vegetables can be made earlier in the day.  Steam the vegetables until just fork tender.  Immediately run them under cold water to stop the cooking.  Set aside.  Just before serving.  Reheat them in the microwave and top with extra-virgin olive oil and salt and pepper.
• Stuffing can be made and fully cooked up to 2 days before and stored in the refrigerator.  Reheat in the oven in a covered baking pan 40 minutes before serving.  (A good item for a guest to bring)
• Lemon Thyme Butter can be made and frozen 2 weeks before serving.  Slather this under the skin of your turkey to add moisture and flavor.
• Cran-Raspberry Sauce can be made 3 days ahead.  Follow the direction for simple cranberry sauce on the package of fresh cranberries.  Cool the sauce down then add one 12 oz bag of frozen cranberries.  Serve cold.  (A good item for a guest to bring)
• Apple Tart   Prepare the dough one month ahead and freeze.  Thaw in the refrigerator.  The galette can be the morning of and kept at room temperature.  To keep the galette crisp, do not cover until completely cool.

You are welcome to contact Liz with any holiday cooking questions.

Pictures of Liz's Recipes

Rose Petal Almond Cake with Flower Confetti Ice Cream

Lemon Meringue Cake

Fra Diavolo Ravioli