Skip to main content

The Holiday Pantry

Photo by The Pioneer Woman
The countdown is on until Thanksgiving, Christmas, and then the New Year. The last few weeks of the year go by in a blur of activity and feasting. I spend a lot of time in the kitchen baking cookies and breads, making fudge, Chex Mix, dips--all those celebratory foods that we love this time of year. One of my cooking pet peeves is starting a recipe and not having all the ingredients. I thought it was on the shelf or in the refrigerator, but that container of sour cream, or bottle of almond flavoring just isn't there. So before you get serious about holiday cooking and baking, here are a few tips to save trips to the store and frustration.

Preparation for holiday baking starts with what you have on hand in your pantry. The well-stocked holiday baking pantry has these basics:

     NON-PERISHABLES
  • all-purpose flour                                                         
  • white sugar
  • brown sugar
  • confectionery sugar
  • chocolate chips
  • raisins
  • walnuts or pecans or both
  • baking soda
  • baking powder
  • salt
  • baking chocolate
  • vanilla and almond extracts
  • shortening/vegetable oil
     PERISHABLES
  • milk
  • eggs
  • sour cream
  • cream cheese
  • heavy cream
  • butter/margarine
Now you'll need to add the additional ingredients for specific recipes.

I. Pantry Prep

Most of us make the same recipes year after year. We have an idea of what ingredients are needed, but usually don't take the time to make a shopping list. For me, the distance to the grocery store is a big factor, so I've learned that a little advance planning saves time, gas, and irritation. Here's my action plan:
                 A. Pull out the recipes you'll be making in the next two or three weeks.
                 B. Make a list of those ingredients not on the pantry shelves. It might be coconut, sweetened condensed milk, dates, sprinkles, etc.
                C. Make your shopping trip and remember to take your list.

II. Party Prep

There will be spur-of-the-moment invites to gatherings along with parties we attend every year. We have to bring a dish to pass, a dessert, or an appetizer. We look into the refrigerator and find that the shelves don't have what we need for our special dip or casserole. A frantic trip to the deli or bakery on the way to the party gives us that holiday-frazzled-nerves look rather than enjoying-the-party look. Don't feel guilty if you don't have the time to whip up an original creation. It's about getting together with friends and family, not an episode of Chopped.

If you don't want to cook, make your trip to the deli the day before or plan to take time to pick up a veggie or cheese platter on the way. By allowing a little extra time for the stop, you can arrive with a smile. Make sure you've ordered it ahead of time if picking it up on the way to the party. There's nothing like finding out all the cheese trays are gone when you rush into the store. Been there and done that.

If you want to take something homemade, the same plan I use for baking will work. Shop a few days in advance to give yourself enough time.  Plan for the impromptu invitation and have a dish in mind to take along. This is NOT the time for a new, complex dish. You're only burying yourself in more stress and probably more trips to the store. Unless you truly love running around like a chicken with its head cut off, stick to the simple plan:

                A.  Choose your recipes.
                B.  List the ingredients you don't have.
                C.  Make your shopping trip and take the list.
                D.  Make the dish.
                E.  Enjoy the gathering.

There are lots of great resources for finding new recipes and the old standby's for holiday cooking. Check them out now to get your shopping list together and make your plan.

Here's a handy link list:

www.allrecipes.com
www.tasteofhome.com
http://www.pillsbury.com/holidays-celebrations/christmas/15-minute-chex-mix-recipes
http://www.southernliving.com/food/kitchen-assistant/

For more tips on enjoying the holidays with less stress and more joy, sign up for the SimplyLife e-newsletter at www.laurindawallace.com. 


Comments

Post a Comment

Popular posts from this blog

Book Giveaway

I'll be giving a copy of The Time Under Heaven to the winner of a drawing on July 11.  Just click to follow SimplyLife between July 1 and July 10, and you'll be entered. It's SIMPLY simple. The Time Under Heaven is available at Amazon in paperback or Kindle.  Reviews In "The Time Under Heaven," first-time author Laurinda Wallace has created ordinary, relatable, and approachable characters, weaving a story of struggle and ultimate success from a faith perspective. And just when you think you know where the story is heading, it veers off into unknown territory revealing how unexpected life is. Wallace's storytelling captures the reader's emotions and attention with characters that have heart and soul and settings with vivid realism. "The Time Under Heaven" is a great read that will leave you wanting more.   Francine Biere, Author of Death in the Desert. Editorial Review - The Time Under Heaven – Laurinda Wallace’s debut novel is a...
4 comments
Read more

The Worst Dishes Ever

Thanksgiving is only days away now and visions of succulent turkey, creamy mashed potatoes, homemade gravy, and moist stuffing are dancing through our heads.  However, holiday feasts also bring out those dishes that are made but once or twice a year, some to our delight, and others--not so much. The delightful list for me includes pecan pie, homemade stuffing, and turkey (with some crispy skin). Yup,it's all stuff that will clog your arteries in a heartbeat. Since it's once a year, I think the indulgence is totally permissible. My doctor may say otherwise, but really now, it's Thanksgiving. These decadent dishes are certainly not found in our weekday menus--at least not mine. However, there are some dishes that make it to the Thanksgiving table that should've been left in the kitchen or in the best case scenario, never made at all. Here's a quick list of what NOT to make next week. 1. Jell-O salads. I know, I know. They're traditional. But green gelatin ...
3 comments
Read more

The Wild World of Condiments

When you bite into that burger, what's on top of it?  Ketchup, mustard, salsa, relish, onions, cheese? All of the above? None?  I love condiments of all kinds, all ethnic persuasions, colors, textures. They add the zing to whatever I'm eating. As a kid, ketchup was my number one favorite. It goes well on most anything. Ask my Aunt Nita who was a real rebel back in the day and put it on her eggs. I was mildly shocked at this as a child, but followed her example and found it to be pretty tasty. Now I prefer salsa and cheese on scrambled eggs, but nothing can replace ketchup on a myriad of foods. So what's a condiment? It comes from the Latin word "condimentum" which means seasoning. I can see my Latin teacher standing to cheer on this one. I should try to decline the noun, but I'm not sure if I'd make it. All good words come from the Latin, which is common knowledge, sort of like "all words come from the Greek" (My Big Fat Greek Wedding).  Diction...
5 comments
Read more