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 TartPrepare 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.
