Cooking the big holiday meal is not a 1-day job so let’s not try to get it all done in a day. This year, let’s not just work hard, let’s work smart. With some planning and organization, we can get it all done and have the energy and enthusiasm to actually enjoy the day, and the company.
I know that for some people it is that last minute, full-day chaotic busyness that makes the holidays what they are for them and that’s okay. But for everyone else who’s looking for a little help, here’s what you can do.
PART 1
First, arm yourself with a good stock of aluminium foil (get the good kind, strong and heavy duty), cling wrap aka plastic wrap, parchment paper aka baking paper and zip bags of various sizes. Get the freezer strength ones. Based on the number you are cooking for and quantities, secure various sizes of aluminium foil (baking) pans.
Second, go through the refrigerator and freezer – get rid of the things you did not realize or remember were in there, either by discarding them, giving away or use up to make some big one-pot dishes to share with family and friends. It is all about freeing up space, making room.
Third, based on your menu, determine the meats that will need to be defrosted and factor in those times (days) based on your preferred method of defrosting things. Consider also, the time you will need for things to be marinated, seasoned. Some things might need more than 24 hours depending on size and quantity.
Fourth, a lot of things will have to be brought up to room temperature before being cooked or reheated, so again, factor this time into your plans. The timing will vary depending on your location, and quantities.
Finally, take into consideration the oven temperatures and times for certain things and group as best you can. For example, baked chicken and macaroni pie can be baked at the same temperature.
PART 2
I have identified things that are generally the usual on the table, however, if you are planning to make something that you do not see mentioned here, feel free to email me directly (cynthia@tasteslikehome.org), or leave a comment below the column on the paper’s website.
Macaroni pie/Macaroni and cheese – Prep, mix and place in the dish in which it is going to be baked. Seal the top tightly with foil and refrigerate. This can be done 48 hours in advance. To cook, bring it up to room temperature, sprinkle the cheese for the topping and bake in a preheated oven. Actually, if you want to, you can bake the pie, let it cool completely and refrigerate it. The day you are ready to serve it, remove it several hours from the fridge, let it come up to room temperature and reheat it in a low heated oven – 160 to 200 degrees F. Cover it loosely with foil and then remove the foil in the last 10 minutes.
Chicken and meats for roasts (lamb, pork) can be marinated/seasoned for up to 3 days in advance. Wrap tightly, place in secure zip bags and refrigerate or freeze depending on your preference. Defrost (if frozen) and bring up to temperature either way before putting into the oven or if cooking on a stovetop.
Stews and curries taste better days after they are made so go ahead and cook them about 2 days prior. Cool completely then transfer to secure, airtight containers or pans and refrigerate. Bring to room temperature and reheat slowly in a low temperature oven (160 to 200 degrees F) or on the stovetop.
Ham is usually baked the night before anyway in preparation for breakfast, so that one is a no-brainer in terms of make ahead. You may want to reheat it in the oven before the big meal later. To do so, simply place it in the oven with the heat off after the oven has been heated for most of the day. If not, reheat on low heat – 160 degrees F.
Dinner rolls can be made up to a week ahead and frozen. Let cool completely after baking then wrap tightly in plastic wrap followed by foil and place in a zip bag. Remove from the freezer a few hours before using, let come up completely to room temperature and place in a warm oven for about 5 to 7 minutes before serving.
Dhal Puri – You can make ahead, cool completely and freeze, wrapping individually in parchment paper, then together in foil and zip freezer bag. Remove from the freezer several hours before use, let defrost and come up to room temperature. Depending on the size of your pot and steamer, steam in batches still wrapped in parchment and aluminum foil for about 15 – 20 minutes. Only add to steamer when it is boiling (time begins then). Do not unwrap until you are ready to serve. It will be kept warm. You do not have to freeze the dhal puri, wrap it up as indicated and refrigerate, instead then reheat.
Rice and peas – Cook the peas a couple of days before, refrigerate and bring up to room temperature before making the dish. You can cook this on the day of.
Fried rice – cook the rice 2 days ahead and prep all ingredients too. Store in airtight containers. Bring to room temperature when ready to stir fry. For chow mein, you can prep the veggies and store but boil the noodles just before cooking.
Potato salad can be made 2 days ahead and be kept in an airtight container. Transfer to a serving dish when you are ready to dine.
Garden salad – chop, dice, slice, shred all the ingredients separately and place in individual containers. When ready to serve, toss everything together in a large bowl with the dressing on the side. Remove the seeds from the cucumbers so they stay crisp.
PART 3
Now to the actual cooking of some of the things. You will need to determine what works best for you given your activities and movements. Here’s what my Mom used to do.
● The ham would be finished baking about 11 on Christmas eve night.
● All meats for the oven were marinated and refrigerated 2 days before. She’d remove them to come up to room temperature after returning from midnight mass and that would be about 2 a.m.
● Bread and dinner rolls were baked late Christmas eve afternoon.
My siblings and I would get to bed like 4 in the morning but mommy would have turned in long before that. This late sleeping by her children meant that breakfast would be more like brunch. We’d start rolling out of bed about 10. By that time, Mommy would have been up hours before. The house would be smelling heavenly because the roasts were already in the oven as well as the stuffing and macaroni pie.
We’d have a long leisurely breakfast-brunch of ham, Pepperpot, Garlic pork, eggs, cheese, bread, Sherry, coffee, tea and juice.
Whilst we (the children) cleared the table and washed up, Mommy would stir fry the rice. With the salads all made and refrigerated, there wasn’t any more cooking to be done.
With meats properly rested and things kept warm in the oven, dinner would be around 6 in the evening. So there was time to nap, gyaff, play board games, and watch television without being called to get stuff done. We all got to spend Christmas day just the way we wanted – chilling. In the evening, family would come over and another level or merriment would take place.
My Mom never believed in spending the day in the kitchen cooking, and as her children, we don’t either. What about you?
Season’s Greetings!
Cynthia