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Holiday Entertaining Check List

santa reading list

Make The List – Check it Twice!

Starting from the beginning with a well thought out entertaining plan will determine everything from your menu to your choice of music.

Once you’ve determined your menu, take a few moments to write down each and every ingredient you’ll need for each course. Any event planner or caterer will tell you – staying organized is key! You’ve got a lot of things to think about: cooking, decorating, invitations, seating arrangements, games. It’ll be far easier and less stressful if you take a deep breath and take the time to organize. The last thing you want is to run back to the grocery store two or three times because you forgot a small ingredient!

On a separate document, make a list of every decor item you need. Put a checkmark next to any items you already own.

Most event coordinators will tell you: Begin planning early. Give yourself at least a month to plan. Here’s a simple checklist of your timeline for planning a dinner party.

A Month Before Your Event

  • Check Pinterest for unique themes
  • Brainstorm desired atmosphere and decor items
  • Create guest list
  • Begin planning menu

Three Weeks Before Your Event

  • Design and send invitations
  • Determine theme
  • Create a shopping list of required decor items
  • Begin shopping for decorations

Two Weeks Before Your Event

  • Guests RSVP; finalize the list of attendees
  • Check dietary needs for guests
  • Create seating arrangements
  • Finalize menu
  • Create a shopping list for ingredients

One Week Before Your Event

  • Choose music; begin creating a playlist
  • Create name cards if needed
  • Create ice-breaker question cards if needed
  • Deep clean house – Baseboards, lighting fixtures, etc.

Three Days Before Your Event

  • Use finalized shopping list; buy ingredients
  • Purchase alcoholic beverages – wine, champagne, beer, or cocktail mixes.
  • Purchase bottle-openers and corkscrews for opening wine.

The Day Before Your Event

  • Prepare as much of the menu as you can, so you can easily heat and serve the next day.
  • Trash out, restrooms clean
  • Begin decorating and laying out centerpieces, tablecloths, candles, flowers.
  • Hook-up playlist to make sure music plays
  • Go ahead and set your table as much as possible — one less thing to worry about tomorrow.

The Day Of Your Event

  • Prepare any remaining menu items
  • Warm-up previously-prepared foods
  • Layout hors-d’oeuvres and drinks for cocktail hour
  • Arrange all dishes for the prepared courses in the order you’ll need to serve them
  • Set the mood by lighting candles, turning on your playlist, and staging your home for guests.
  • Finally, get dressed for your holiday gathering
reading a book by a fire

Ideally, all of this early-preparation will leave very little work for you to do on the actual day of your holiday gathering. Be sure to take some time for yourself. Drink a cup of coffee, a glass of wine, and take a few moments to enjoy your space before your guests arrive.

Candied Bacon 1023

A Story About Pig Candy

Who doesn’t like bacon? It seems that we are a bacon obsessed world sometimes. What makes bacon even better, how about candied bacon? My friends have always joked that I should write a cookbook called “Jan’s bacon on everything”. We all know it’s fatty, we all know it’s salty, and we know it is a processed food, however, we like it anyway. I have a friend who even wraps his Thanksgiving Turkey in bacon before smoking it.

Growing up we always had a coffee tin filled with the white grease with the brown speckles sitting on a shelf in the refrigerator. Mom used that grease in cooking most things in her cast iron fry pan. Which brings me to the smell of cooking bacon. It is one of my favorite smells in the world. There is nothing better than waking up to the smell of someone cooking bacon in the kitchen. What it is about this smoked pork product that makes our tummy growl, our saliva glands activate, and when we crunch into it makes us so happy? Yes, Bacon is the ultimate comfort food.

It is in the spirit of our love for bacon that I decided to kick it up a notch and make some candied bacon also called pig candy in the Southern BBQ world. It comes from the belly and once it is smoked and or cured it becomes bacon. These amazing Barbecue experts will prepare it over smoking wood charcoal which kicks in even more flavor.

How to Cook Candied Bacon

This recipe does not require you to be a pitmaster or even cook it on a smoker. it can be made in your own oven. It is a bit messy as the sugar and fat melt off the strips of bacon. If you are using the oven be sure to line a cookie sheet with parchment paper and maybe even a little aluminum foil. Why both? I have no scientific proof of this but I think the aluminum foil helps to brown the bacon a bit more, and the parchment paper keeps the pan clean. So I line the pan with parchment first and then place a smaller piece of foil on top of the parchment.

To flip or not to flip is the question? I cook my bacon for 15 minutes and then flip it, add a bit more of the sugar mixture, and cook for another 15 minutes. Since we are talking dos and don’ts here I will never, ever, ever do this in a frying pan as the bacon never crisps, it just gets sticky and makes a big mess to clean. Always use good quality thick-sliced bacon, avoid those thin store brands that shrink up to nothing when you cook it. If you can get it from a butcher’s market that would be advisable, however, there are some thick cuts that will work just fine from the grocery stores.

When your pan is lined properly, find the rack that you cool the holiday cookies on and place it on top of the lined pan. This is what will allow the bacon grease and sugar to drop from the slices and will keep the burning sugar off of your bacon. Yes, some of the grease and sugar will turn black on the bottom of your pan. To avoid infusing the smell of burnt sugar into your kitchen and your food, set the over rack on the mid to upper-level position before you pre-heat.

You will know when the bacon is done in approximately 15 minutes after flipping it, as you see it become a nice light brown color. Not a blackish brown, if it is blackish-brown you have burnt the sugar and it will not be good. Do not worry if it is not yet firm as you let it cool it will become more firm sitting on the rack. give the bacon 15 minutes to cool. Do not be tempted to pick it up before it cools as the sugars will stick to your fingertips and cook them like bacon. This will hurt, they will not taste like bacon, just burnt skin. I have learned from experience. Patience is a virtue!

Below is a recipe that I have adapted over time and think this will give you a result your family and friends will rave about. It is the perfect combination of salty, sweet, and a little spice. You can serve this as an appetizer or as an accouterment. Picture this bacon crumbled sitting on top of a wheel of warm brie cheese. I like to make the candied bacon an option for my brunch guests on the Bloody Mary bar. It makes a great accompaniment to a Bourbon cocktail or even adds just a little extra something in a glass of apple cider. Speaking of apple cider and bourbon, I used a quarter of a slice of this candied bacon on top of my Halloween Apple Cider Bourbon Jello Shots. That sure did make the adults trick or treating happy this year.

Whichever way you plan to enjoy candied bacon just know that your family and friends may be spoiled forever, you may never be able to serve them just plain old bacon again.

A Recipe For Pig Candy

Ingredients

  • 1 Pound of Thick-Sliced Bacon (I prefer applewood smoked)
  • 1 Cup of Brown Sugar
  • 2 and 1/2 Teaspoons of Cayenne Pepper
  • 1 Tablespoon of Course Black Pepper (more for sprinkling optional)
  • 1 and 1/2 Teaspoons of Cinnamon
  • Parchment Paper
  • Aluminum Foil
  • Cookie Sheet
  • Cooling Rack

Instructions

  1. Preheat the oven to 350 degrees F
  2. Set the oven racks to the middle of the oven as cooking too low or too high will not yield the desired result.
  3. Prepare the cookie sheet by placing the parchment in the bottom, with a small layer of aluminum foil over the parchment, then place the cooling rack directly on top of it. If you are making the full pound you will need a second pan also set up and or plan your time to make these in batches.
  4. Decide if you are serving whole strips or if you are serving a half or quarter strip. (For a tall drink you will need a full strip, but for a bite as an appetizer, a full strip may be a bit much.) Cut the raw bacon to the size needed.
  5. In a large bowl combine the brown sugar, cayenne pepper, cinnamon, and black pepper
  6. Add a few slices at a time and coat well with the sugar mixture
  7. Lay the coated slices out on the cooling rack, do not crowd them, give them room to brown and crisp up properly.
  8. Place in the oven and check after 10 minutes to see if they are ready to flip, if not give them 3-5 more minutes. Remove the pan from the oven do not try to flip in the oven or you will have a mess.
  9. If you see any bare spots you could carefully spoon a tiny bit of the mixture on top of the flipped bacon or you could sprinkle some of the ground black pepper for a spicier taste and a more textured effect.
  10. Place them back in the oven for 15- 20 minutes more, until browned. Do not let them overcook. They will harden when cooling. Below are some pictures of the placement of my bacon on the various rack and differing amounts of time. The bottom rack burnt the sugars on the bacon at 30 minutes, however the top rack at the same time with the lower quality bacon cooked just fine. In the second test with better quality bacon, the top rack seemed slightly under cooked. That is why the middle rack is perfect.
  11. Remove from the rack after 5 minutes and let cool on a plate for approximately 10 minutes before handling

Enjoy!


rwb shaortbread 3_Fotor

Red White & Blue Shortbread

When you think about the July 4th holiday, you may think of fireworks, cookouts, and ice cream. I have a new Independence Day treat for you to make this year. I call it: Red, White, and Blue Shortbread!

Shortbread is a creamy, buttery treat that requires very few ingredients. I add a sweet streusel topping for an extra treat.

This recipe can be adjusted if you prefer different flavors of fruit. It is perfect for any holiday, party, or gathering.

Ingredients-ShortBread

  • 2 cups flour
  • ½ cup plus 2 Tbsp. sugar
  • 2 sticks butter, salted and softened

Ingredients-Topping

  • 1 Tbsp. sugar
  • 2 Tbsp. butter
  • 4 Tbsp. brown sugar
  • ½ cup flour

Instructions-ShortBread

  1. Preheat oven to 350 degrees.
  2. Line a 9×13 baking dish with non-stick foil or parchment paper.
  3. Cream butter and sugar.
  4. Add flour and mix until well incorporated.
  5. Press dough into prepared pan. Dough will not cover the entire pan. Spread to cover ¾ of the pan

Instructions-Topping

  1. Mix all topping ingredients into a bowl and mix with your hands until crumbly.

Instructions-Assembling The Shortbread

  1. 2 Tbsp. strawberry jam, blueberry jam, and fig jam
  2. Add each jam flavor 1 at a time, creating 3 rectangular areas (see photo).
  3. Sprinkle with ½ of the topping.
  4. Bake for 25 minutes.
  5. Carefully remove from the oven and top with remaining topping.
  6. Bake for 15 more minutes.
  7. Allow to cool and slice into 1-inch bars. You will end up with 3 different flavored bars to serve

4th of July Water

4th Of July Berry Ice Cubes and Water

  • Raspberries
  • Blueberries
  • Water

This is a simple way to add to your 4th of July festivities. Kids can make this with the cooled water and it costs very little to make considering you will be likely buying berries anyway,  which are in season this time of year. If you do not have access to fresh berries, you can substitute frozen. 

  1. Boil the water for the ice and let it cool. 
  2. Wash the berries and place 1-2 in each slot in the ice cube tray
  3. Pour the cooled water on top and fill
  4. As the ice melts the berries sink to the bottom of the jar or glass. 

 

Enjoy!

Fixed Pics in LOF 1023 (2)

Herb Smoked and Roasted Whole Turkey

The star of the Thanksgiving meal is the turkey. I used a 14.5 lb. frozen turkey. I removed it from the freezer to the refrigerator on Saturday to be ready on Thursday.  It is important to brine the bird for moisture, so we will start with those ingredients. I made my brine more of a marinade than a traditional brine. (A traditional brine calls for more salt and you have to rinse it down before cooking).  I planned to smoke my turkey using a steam pot in my smoker to hold in even more moisture and infuse additional flavor. I will share that also below. Lastly, I rubbed the turkey. This was by far the best turkey I have ever made! 

Brine

  • 2 Gallons of Water
  • 18 Ounces of Vegetable Stock
  • 1/3 Cup of Sea Salt
  • 2 Bay leaves
  • 1 Apple (sliced)
  • 1 Onion (rough cut)
  • 1 Sprig of Fresh Rosemary 
  • 1 Sprig of Fresh Thyme
  • 1 Sprig of Sage

 Steam Pot
(I used my blue dutch oven to put in the smoker under the bird) I used mostly all the same ingredients as above. 

  • 2 Bay leaves
  • 1 Apple (sliced)
  • 1 Onion (rough cut)
  • 1 Sprig of Fresh Rosemary 
  • 1 Sprig of Fresh Thyme
  • 1 Sprig of Sage
  • 18 Ounces of Vegetable Stock
  • 1-2 Carrots (cut into quarters)
  • 1-2 Celery Stalks (cut into quarters)

For the Turkey Rub 

3/4 of a Stick of Butter

1/4 Cup of Fresh Thyme (removed from stem)

1/2 Cup of Minced Rosemary (no stems)

1/2 Cup to 3/4 Cup of Minced Sage (no stems)

 

For the Brine

  1. Add all brine/marinade ingredients to a large pot or oversized bowl. 
    (remember I made a quasi brine that was more like a marinade so no need to boil and cool or to rinse the next day).
  2. Soak overnight. 
  3. Pull the turkey from the brine after 12 hours and pat completely dry with paper towels. (This is an important step for the skin to cook properly in the smoker).

For the Rub

  1. Mix all the ingredients with a food processor or immersion blender
  2. Apply the rub with your hands all over the dry turkey before smoking it.
  3. Reserve some for basting in a small pot on the stove. 

For the Steam Pot

  1. Add in all the ingredients and once your smoker has been lit and the smoke is the right color, set the steam pot down into the grill, right on the reflector plates and then place your grill racks over it. 

For the Grill

  1. I made a little foil packet of the fresh herbs, sealed it well and poked 3 tiny holes in it and set it down right on the coals (optional) 
  2. I placed a small piece of applewood in the smoker for a mild smoke flavor. 

For the Turkey

  1. Place the turkey on the racks in the grill for 2 hours at 350 degrees F.  
  2. At 1 hour and 40 minutes, preheat your indoor oven to 350 degrees F.
  3. Remove the turkey and place it in a roasting pan. Baste it with the extra mixture of butter and herbs.
  4. Transfer it to your oven. Baste one more time over the next hour.
  5. Tent it with a piece of aluminum foil if the skin appears to be getting too dark before the temperature reaches 160 degrees F. 
  6. When the temp is 160 degrees F pull the turkey from the oven and wrap it in aluminum foil completely and let it sit for 45 mins to an hour before carving.