I don’t know about you, but I feel like I just made it over the finish line of one holiday’s worth of menu planning and cooking only to arrive at the starting line of another culinary race. It’s the big one in our house, no less, and a month-long production culminating in the wonderous finale to the tune of shrieks and squeals. My holiday gift to you, however you celebrate, is my offering of the tips, tricks and strategies I’ve honed over my years as a pro and Christmas fanatic. (There exists an entire category of Christmas recipes on the Wright Recipes, so obviously I’ve tinkered around a bit over the years.)
I am someone who likes to be a part of the party rather than hide away in the kitchen. Even with thoughtful menus featuring make-ahead or elegantly simple mains, there are still moments that I prefer to be in the kitchen for a few minutes as it all gets going. This is why I swear by festive distractions for your guests, such as a pitcher or two of a large-batch cocktail – like this Bitter Orange Punch, this Cider-Brandy Punch, or this Holiday Cranberry-Campari Cockail would do the trick—alongside a plate of your very favorite cheeses. Add a make-ahead savory nibble – some Savory Granola, Curried Pecans, or Southern Snacking Almonds—because it is the season of adornment and abundance.
But, let’s be real, the most important thing is to figure out the centerpiece, the core of your menu. How about this sheet pan chicken dinner with molasses, fresh cranberries, bacon and sage? (Plated on a platter at the table, no one has to know how easy it was.) Or this sugar pumpkin lasagna, with or without fresh pasta (grain-free, chickpea or traditional)? Either would provide you the time to partake in the merriment while dinner magic is working without you. While the opposite of hands-free – it requires constant stirring, traditionalists will attest, a fondue is festive and simple. I have personally made this Christmas Eve Fish Stew to rave reviews and recollections of Southern France, that I especially loved to make ahead and have it improve with a day’s rest in the refrigerator as it waited, like the rest of us, for the festive dinner to arrive. Or, go big but keep it simple with this 5-ingredient roasted lamb that would dress up grandma’s traditional side dish recipe.
I am also a big advocate of the potluck among the right crowd: as in, people who are either great cooks, suggestion-followers, or, ideally, a mixture of both. Take a load off and toss into the gathering mob a collection of tasty, festive side dishes, like this vegan green bean casserole, this Brussels sprout salad with pear and blue cheese, this sweet potato galette, or this apple, potato and celery root mash. All transport well, are thoroughly delicious, and will mingle politely with whatever lands at your table.
With dinner in the oven, the effort invested a few weeks prior when there existed a version of yourself with a bit more time who wanted to get some holiday business out of the way, imagine your only task being to whip some cream for the dessert. As in, to top any of these delicious tortes you pulled from your freezer: Date and Nut (as has been featured at my table the past few years); Acorn Squash + Walnut; Chestnut Marsala. Or maybe you would tuck this Plum Pudding Cake, which is just a dump-and-stir upside down fruit cake by any other name, in the oven with your main dish like the kitchen ninja you are. Though a scoop of this rosemary pine-nut ice cream (that will remind you of eating a Christmas tree in the very best way) and some Christmas cookies and tea would also serve up those festive vibes.
Most of all, I want to tell you that it doesn’t really matter what you serve. A feast made by a relaxed, happy host is not only most often the tastiest, but it will serve everyone at your table the loveliest memories for years to come, so factor yourself as the cook as a priority. Do yourself all the favors you can think of—your self-care will be a gift to all.
Reading here with a paid subscription helps to support my family and is one of the creative ways I make a living so I can be with them as much as possible. I hope you’ll consider upgrading to a paid subscription – just $70 for a whole year! As thanks, your paid subscription will unlock access to a new recipe I made just for you at the end of your newsletter. Other ways to support my work include buying my books: Twenty Dollar, Twenty Minute Meals (whose recipe for Polenta with Mushrooms + Taleggio would make a delicious side at any holiday meal); Cake Magic! (a whole book built on the idea of making an at-home baking mix and turning it into hundreds of different cakes, but the Pear Cake with Bittersweet Chocolate Frosting would be especially decadent for the holidays); Catalan Food (whose “From the Sea to the Table” chapter would provide far more than seven delectable fish dishes for Christmas Eve, tapas style!); and Soup Club (whose vegan soup bounty lives in my freezer for a last-minute meal, but whose Minestrone Invernale would be a welcome festive lunch among the holiday bustle).
For the paid subscribers among you, I’m squealing to share an extra special gift I saved for you, as if I’m sending you to look for it hidden in the boughs of the tree among the ornaments-- so hang back to unwrap it. To all, I wish you the happiest of holidays however you celebrate, and I’ll see you back here next year!
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