I could write quite a lengthy list of tips to make Christmas cooking stress free.
So without further ado, here they are!
Makeglazed hamthe day before.
Make your glazed ham the day before, refrigerate then reheat
It reheats 100% perfectly.
Make-aheadmashed potato casserolerather than plain mash.
(No you cant just microwave mash!)
Show-off salads how I prepare components ahead so I can put together statement salads in mere minutes.
Choosing a smart menu
I have always enjoyed the challenge of coming up with the perfect menu for gatherings.
Instead, I taught myself how to cook and hosted dinner parties.
Make your glazed ham the day before, refrigerate then reheat
I secretly got such a thrill out of coming up with the perfect menu for gathering.
And I still do.
From starters to mains sides to dessert!
It reheats 100% perfectly the next day
I think there will be some new discoveries on that list for you.
It comes out 100% perfectly.
In summary:
Make glazed ham of choice.
Suggestions: my favouriteMaple Glazed Hamor classicBrown Sugar Glazed Ham.
Cool and refrigerate overnight in the roasting pan.
Reheat in a moderate oven.
Shiny, glazed perfection, just like its freshly made!
Make-ahead mashed potato casserole
Every menu needs a starch.
The easy fall-back is a basket of store bought bread.
But creamy hot mash is so nostalgic and ideal for holiday spreads!
The solution?Mashed Potato Casserole.
Just assemble today and bake tomorrow!
Welcome to the magical world of make-ahead whipped cream!
Whipped cream thats made so it wont deflate or melt overnight is called stabilised whipped cream.
Theres various ways to do it but I think the best, tastiest and easiest is usingmascarpone.
Full recipe directions are in myWhipped Cream recipe!
Its just so much faster to disperse than using spoons!
This practice actually has a proper name in the culinary world mise en place.
I felt sooooo pro whenChef JBexplained this to me.
Who knew, all this time Ive been practicing mise en place!
Mind you, I still cant pronounce it.
But is seems I practice it!
), crispy fried shallots to name a few of my favourite toppings!
Pick herbs kept whole like coriander/cilantro leaves, parsley, dill sprigs.
Store in containers lined with paper towel in the fridge.
(Chopped herbs are best day on the day see next section.)
Wash, dry and chop your leafy greens then store in freezer bags in the fridge.
Fill the bags with air then tie up to keep them extra perky it acts like a vegetable crisper!
Pomegranate seeds bash them out then store in a container.
Crumble feta (regulars know I love my feta on salads!)
Show-off salads made easy by getting ahead!
crumble ahead and store in a container.
Make pickles like my favourite easy pickled red onion.
Store in the vinegar it will keep for weeks!
Make dressings ahead and refrigerate
Measure out and weigh vegetables and other ingredients that need to be cut fresh on the day-of.
Store in containers in the fridge.
Cook starches that will hold overnight, like quinoa, pearl couscous, rice, cauliflower rice, couscous.
Candied nuts are perfect for make ahead
Do not dress as it will absorb the dressing and bloat.
Fresh mozzarella (which features in special salads likeProsciutto Peach Salad)
Chopping herbs for best fresh flavour.
With the exception of parsley which I almost always do ahead!
Apple salad with candied walnuts – one of my favourite show off salads to pull out over Christmas because every component except cutting the apples can be prepared the day before.
Freeze cheesecakes and cakes
Undecorated plain sponge cakes freeze perfectly for up to 3 months, and cheesecakes too!
Freezing cakes
I freeze undecorated cakes obsessively.
Partly because I make so many in the course of day-to-day recipe testing (its my job!)
Peach Salad– Juicy fruit is best cut fresh but everything else can be prepared ahead
and partly because I like to have a stash on standby.
Super handy for busy festive season!
Works best for plain sponge cakes like the reader favouriteVanilla Cake, super-easychocolate cake,Black Forest Cake.
My favouriteTomato Salad– Juicy veg like tomatoes are best cut fresh
Decorate with that whipped cream you made yesterday see tip #1!!
Cling wrap, then put it in a ziplock bag or container.
NEVER just cling wrap because it loses its ability to stick to itself.
The cling wrap will loosen, the cake will absorb freezer smells and exposed parts will get freezer burn.
How to thaw Thaw frozen cakes in the fridge overnight or on the counter for 1 hour.
Then decorate per recipe.
Just concerned they are a little too moist and dense for freezing.
Freezing will not work for all cheesecakes.
Here are some examples:
Baked Classic Cheesecake
Lemon Cheesecake(sorry folks, this is acookbookexclusive!)
Cover with fresh paper and cling wrap then thaw overnight in the fridge.
And this is what thawed cheesecake is like the cheesecake filling is perfect, the base is softer.
Flavour retention is 100%!
Tell me how many you already knew!
And there you have it.
Tell me, how many of the above do you regularly use?
Classic Baked Cheesecakeis ideal for freezing
Anything new you learned?
I hope you found them useful!
Nagi x
PS Note the use of the word you and poised.
I pretty much always havechocolate cakelayers in my freezer, ready for use!
That word is never used to describe me, no matter how much I prep ahead.
This is me in prep-ahead state.Its always the darn icing sugar!!!
Next post to be published this weekend: My favourite prepare-ahead recipes I use for Christmas!
(If you missed out, follow along onInstagramand/orFacebookfor some more fun giveaways coming up!
