Holiday season serves

We are coming up to many people’s nightmare end of the year. There’s a lot going on, even though not everyone celebrates Christmas, and if they do, it may not be on December 25.

But there is also the ‘silly season’ between Dec 25 and January 1, then there is New Year and New Year's Eve, and in early January there’s Orthodox Christmas plus  at least another a week or so of school holidays.

So how should we ‘celebrate’ (any or all!) of these holidays without a nervous breakdown. Keep it simple, make it eye-catching – plus tasty _ and plenty of choice.

And how to deal with that random guest who can’t/won’t eat this or that????

~~~

Here’s what we came up with:

Many still  choose a ‘main’ of turkey or other poultry, ham and seafood. After all, it's safe, popular and attractive.

A buffet is good: set up a long table and let everyone help themselves. In warmer climates, barbecues are excellent.

Desserts of pavlova, fruit salad, steamed Xmas pudding, pastries are always popular.

Drinks are mandatory (for the cheers!) but they can be hot/cold alcoholic or non-al.

 

So what’s the problem – it should be a piece of (Christmas) cake?

Let’s look at the BIG meal (one of the Christmases or New Year, possibly)

·      Keep it simple – much can be bought ready  cooked, or ready to cook.

·      Keep it fresh – chill in hot weather, don’t leave warm food to go off.

·      Make it look good – simple garnishes work miracles.

~~~

Finally, the problem guest: Aha! this is what sends hosts into hysterics.

Firstly make sure you know what Aunt Sylvia can’t/won’t eat (remember with older guests sometimes their health has dictated a change since last time they ate at your table).

Many younger people, influenced by dietary trends, may be experimenting with plant-based, or Vegan or gluten-free options.

As a matter of course, just ask your guests and let them say what disagrees with them.

If you feel this is one step too many to worry about for the Big Day's menu, here are some helpful ideas.

·      Vegetarians – make an egg- or cheese-based dish (quiche/frittata) that everyone will like. Have a cheese board. Use tofu if you know it's a favourite. Watch out for jellied desserts as often the gelatine is animal based.

·      Vegans – if unsure, prowl the health-food aisles of the supermarket or your local HF shop. Read labels carefully.

·      Plant-based diets (get the right word – low-carb) – give them lots of variety in the salads and sides and let them create their own poke bowl, ditto plenty of fruit to have for dessert.

·      Gluten Free - hit the health-food aisle in the supermarket or a local health-focused cafe. Buy a few things that look delicious.

·      Children – rather preparing specific 'kid's meals', make mini versions of some dishes so they can have a smaller serve, but decorate them with traditional figures or shapes (often found in the cake area of supermarkets)

·      Teetotallers –easy – there are so many alcohol-free drinks around, fruit juice, lemon water, sparkling water, special waters.

Read more...

~~~

After the big meal:

  • Care for the left-overs, don’t let them self-destruct on the table. They will prove vital for some low-effort creative re-creations in the coming days!

~~~

 

 

 

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