Since Matt and I bailed on all Thanksgiving-related cooking duties this year, we’ll be doing double-duty for Christmas, entertaining my family Christmas Eve, his family on Christmas day. It’s going to be a lot of fun, but I’ll need to have a few tricks up my sleeve to pull it off. And a stiff drink at the ready.
Strategy is crucial when cooking for big groups, especially out of a not-so-big kitchen. My wheels are already turning, thinking about what can be made in advance, what dishes everyone will like, and what appetizers can be prepped in 2 minutes or less. What to make, what to make?
Cheese straws! They’re a win-win-win appetizer solution. Who wouldn’t love warm, flaky puff pastry crusted with cheese? And if I up the ante by adding crispy bacon, they’ll be even better! I can prep them in a couple of minutes, freeze them, then pop them in the oven to bake, just as my guests are arriving. Now if I could just figure out a way to fill everybody up on cheese straws alone…
There were 6 pears, sitting on my kitchen table, just begging to be eaten–scratch that–made into dessert. I decided on a making a simple crisp–you know, just baked fruit, with a buttery, oatmeal topping. Then I started thinking about ginger and that bag of cranberries I bought only because they were front and center in the produce department and they were just so darn pretty. Then I remembered this amazing crisp my mom made for my birthday a few years ago that had almond paste crumbled into the topping. And then I decided to let myself get completely carried away and roll all of those elements into 1 showstopper dessert.
Remember a few weeks ago when I told you I was on the prowl for a go-to apple cake recipe? I made a