I am a thirty year old Christmas virgin.

laura_hoggle

Butterfly_Brain wrote: »

I always par-boil and freeze my potatoes a couple of days before Christmas day at the same time the brussels, parsnips, carrots, stuffing balls and pigs in blankets are prepared and put into a freezer bag so all I have to do is pull them out of the freezer in the morning.

When you say you prepare the Brussels, parsnips & carrots do you par-boil or just peel & cut before freezing? I'm in a similar situation as OP in that it's my first time hosting Christmas (although only for 5 adults, and only for the day & Boxing Day) but we aren't around on Christmas Eve so would like to get prepared the weekend before!

I've already made up my pigs in blankets & frozen them-even though it only took a few minutes it really fels like I've started!!

the_cake

Wow, some really helpful hints here, and I've been doing Christmas meals for decades .... just popped by to suggest pannetone for breakfast? It's so delicious, either with coffee, or obviously even better with champagne! L*dl and Ald* both do them. Buy plenty ... and enjoy your day.

patanne

Do a full menu plan along with timings, but don't forget to list what all the items are going to be served in. You don't want to find out at the last minute that the jug is supposed to do the gravy AND the rum sauce!

The microwave is your friend and don't forget to push the cling film right down to exclude all the air so you don't get a skin on the surface.

Rum sauce, custard, bread sauce & gravy can all be made very early on & microwaved. Find a stuffing or a veg (or whatever) that is a bit different. A starter that doesn't need cooking, a cold soup or fruit juice or similar. You do not want to be too tired to eat yourself!

newgirly

When dishing up, I boil a full kettle up then put a few inches of water into each serving dish for a minute or so , then empty (don't bother to rinse) chuck your veg/potatoes etc. whatever in the dishes then Quickly cover each one in foil, keeps it hot for much longer

Also if you are doing Yorkshire puds ( controversial I know :rotfl:) then cook and serve cold as they cool immediately anyway, Best of luck.

Ps. Nearly forgot, I stopped putting peeled veg in water in the fridge the day before and started putting them peeled and unwashed in sealed plastic food bags , everything stays perfect and takes up make less space, just wash and put into pans on the day - works for everything except spuds which need the water.

Brambleberry

There are some really good tips here, thanks for the thread LittleMrsThrifty!

I have found that delias red cabbage recipe is very nice and goes a looooong way, it also freezes and reheats perfectly well, so you could have that done and dusted in November if your guests would like it.

We all love Xmas pud here, but rarely have room on the big day, so we have a boozy sherry trifle instead (with jelly in - sorry to the purists!) - much lighter, there's always room for trifle somehow! The other bonus is, that I make all the layers except the cream, and put that on fresh at the table, this helps the rest of the trifle keep better over two days.

Finally, you do have time to try things out, so perhaps have a go at making one side dish at a time as part of your evening meal so you can get an eye for timings ahead of time.

nuatha

LittleMrsThrifty wrote: »

· Mum has offered by buy the turkey (I dropped alot of hints about being skint). Do any of you cook it the day before? If so, how do you heat it up?

I usually roast meats the day before (turkey, pork and beef) aside from anything else, a decent size turkey fills the oven and doesn't leave space for much else.
My gran used to put the turkey in the oven at 3:00am, then would roast a hand of pork, then cook all the veg. She might have three hours sleep while the turkey was cooking or she might be prepping a mountain of veg - I need more beauty sleep than she did.

· What jobs could I assign to others? Thought it might help the constant ‘Can I doanything?’ question.

My usual request is that they keep everybody out of my way
I've moved kettle and drinks stuff out of the kitchen and asked someone to look after keeping folk supplied with drinks.
Putting all the table settings into a box and getting someone to lay the table (but not being in your way) is useful.
One person to carry plates to table is useful (don't under estimate the amount of space you need just for plating up)

· Are disposable foil trays any good, to save on washing up?

Unless you are using them as liners inside baking tins or on baking sheets, I wouldn't use them at all. I've found that they bend or collapse at just the wrong moment - you don't want ingredients or hot fat on the floor.

· I have read about making a time table andworking backwards – do you use this? How do you know how long each item willtake?

I do write a production sheet, with a full timetable.
Generally I know from experience what cooking and prep times will be, though there are good references both online and in cookbooks. I won't present anything I haven't cooked previously (and therefore been able to check timings etc)

· What can I make/prepare in advance? Is 23rd too early? Thinking about chopping veg, making stuffing and bread sauce, pigs in blankets etc.

I take shortcuts, roasters are 3/4 done ahead (par boil, oven until just colouring, cool and freeze). Butter and broad beans will be tinned (though I'll pick through and remove the translucent skins). Pigs in blankets will be made this weekend and frozen (uncooked)
Apple sauce is made on the 22nd as is stuffing.

· I have an electric veg steamer I have neverused. Can I do carrots, sprouts and peas in this? How would I know how long they need?

I'll use frozen petit pois which will just need a couple of minutes or so in my microwave. Steaming brussels and carrots should take 5-8 minutes. Allow sufficient time for your steamer to come up to temperature.

· I want to make gravy in advance as it is so fiddly at the last minute – can you buy stock for turkey (I’ve not seen it, but maybe a festive thing?) and keep warm in the slow cooker?

You can, I use chicken stock with some of the juices from the turkey (the advantage of doing the turkey on the day before)

· I love roast parsnips but mine are always,without fail, horrible – any tips?

Aunt Bessies. Only half joking, if it takes the pressure off, its worth it and spend some time next year getting your own right. I par boil until just begining to soften, then drain, cool toss in oil and into the oven for 20 minutes (200C fan) If I'm adding honey I drizzle runny honey over after 5 minutes.

· How to you serve? Plate up individually or all on the table? Combination of both? There won’t be much space on the table or in the dining room and certain relatives always take ages picking over things buton the other hand plating it up is fiddly if not everyone wants everything.

I'm fortunate enough to have space to put a trestle table up for plating. If I didn't I'd opt for passing at least the veg in bowls. If bowls are being passed along the table, people tend to take less time making a selection.
If their are several items that people are likely to be choosey over, then these could go out as bowls rather than being plated. (Along with extra roasties)

· I am going to buy a desert (ssshhh)

Good on you.
A bought christmas pud takes minutes in a microwave. I also offer something lighter, this year its likely to be a tarte au citron (made on the 22nd). After dessert is when you want those offers of help.

There are probably other things I’ve not even thoughtof. Really I just want everyone to havea good time and that won’t happen if I am crying over the hob.

What are your best Christmas tips? THANK YOU in advance.

Christmas morning I'd offer bacon rolls (assuming I wasn't catering for any vegans/veggies) and that would be it. Boxing day morning, there'd be turkey sandwiches (or more bacon)
My favourite part of Christmas has always been Boxing Day bubble and squeak. I deliberately over prepare and cook veg to ensure there is more than enough leftovers.

I'd be tempted to do something like pizzas on Christmas eve - less chance of leftovers and far cheaper than takeaways. - Asda have Pizza Ristorante at £1.50 (and the boxes have money off vouchers for the next one £1.50 off, and a further £1 off voucher) or large pans of leek broth and dumplings (which I normally do for New Year alongside a gammon for ham sandwiches).

Final afterthought, when you're working out your menu, list the dishes/pans you are going to use for each item, you don't want to find your short on the day.

Enjoy

craigywv

great advice from everyone!

LittleMrsThrifty

THANK YOU all so much for your tips. They are all so helpful.

Luckily OH and I lived separately before we got together so we have an absolute abundance of crockery, cutlery and serving dishes so much so that half of it lives in the shed! Of course none of it matches, but it wouldn't be Christmas if everyone had matching plates, right?! I will get it out soon and run it through the dishwasher so it's all ready.

I like the idea of giving others set jobs (because they will want to help, as well as just being polite) so thinking about setting the table, tea/coffee/wine duty, washing-up and putting away anything we have finished with, etc.

I have bought some parsnips (currently half price at Mr-T) so going to have a last try to get them right this weekend (mine are always underdone and therefore oily and flabby or burnt to a cinder and completely black). If not, Aunty Bessies! My family are not exactly Delias so won't be turning their noses up if they find out I have cheated. And lets face it when I have been slaving away in the kitchen for hours they wouldn't dare.

I wasn't planning to do a starter but now starting to reconsider. Either a soup (kept in the slow cooker or something cold like a meat selection with bread and olives. Do you find that either you miss the starter as you're finalising the main or you have a long gap between the starter and the main? Perhaps I am over thinking it.

Thank you all again, these tips are great.

loveka

Don't buy chicken stock! Your turkey should come with giblets. Just simmer them the day before for 3 hours with plenty of water, carrot onion and a bay leaf. Use that to make the gravy the next day while the turkey is resting and the potatoes are crisping. Your guests will weep with gratitude!

I once saw someone chuck the giblets away and open some gravy granules! The flavour of giblet gravy is amazing don't miss out. Enjoy!

lostinrates

I have to say, unlike others I like frozen sprouts. I dislike most commercially frozen veg, but sprouts are one of those that work for me. I steam mine, and not over cook them

Pigs in blankets......

You could buy bacon and sausages any time now really wrap them and freeze them. , ready to defrost and use.


I'm going to say that you have a house ful of adults, of whom might feel a bit at a lose end. Have spare peelers/ knifes and hand them out after breakfast if you are not a protective of her kitchen cook. It can be very bonding and fun to chat over veg prep.