(ARA) – If the holiday meal is at your house this year, you could completely stress out over the menu and ingredients, spending hours and plenty of money in an attempt to feed everyone the perfect holiday meal. Or, you could plan ahead, save a few dollars here and there, and enjoy the holiday.

As the host of PBS-TV’s “Flavors of America,” Chef Jim Coleman has plenty of tips on how to properly prepare for the holiday meal, and make your job easier.

“The perfect holiday party host shouldn’t feel overwhelmed with staying on top of all the food preparation,” says Coleman. “By planning ahead and preparing, you’ll have the time and energy to get out of the kitchen and socialize.”

* Start four days early:
Set your table in advance if you can or at very least, set aside the serving and table dishes you will be using. Pick your recipes and make a recipe booklet for easy reference. Plan your shopping lists as well. To help save costs, ask your guests to bring a special dish for the meal. If Aunt Betty specializes in Green Bean Casserole, ask her to bring that so everyone can enjoy it. Another family member can supply a bottle of wine. This will also help you reduce the size of your ingredient list. Scan the grocery store fliers for sales and coupons before you go shopping.

* Chop the veggies ahead of time:
Three days ahead of the party, chop all the onions, carrots, celery, garlic, bread for stuffing, etc. and store them in ziplock bags. This will make the cooking time go much faster.

Make sure you use sharp knives. Sharp knives are safer to use and will help you zip through the chopping and dicing. A knife sharpener is an essential household tool – knives always dull with use. Invest in an easy to use reliable knife sharpener like the ChefsChoice Model 120 which uses 100 percent diamond abrasives and precision angle guides for a super sharp and durable edge. Call (800) 342-3255 for more information. A good knife sharpener helps save money by renewing the knives you already own.

After you chop the vegetables, throw 12 ounces of cranberries into a saucepan with orange zest, 3/4 cup of orange juice, 1/2 cup of honey and 1 teaspoon of kosher salt and simmer for about 10 to 15 minutes. Let the sauce cool and store it in the refrigerator until it’s time for your meal.

* Prepare the turkey:
Two days before the party brine your turkey. Here’s a recipe to use:

Coleman’s Holiday Brine for 8 to 12 pound bird:

Ingredients:
1 cup kosher salt (per gallon of ice water) approximately 3 gallons for 8 to 12 pound bird
1 lime, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
5 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried sage
1 tablespoon white black pepper

Directions:
Place turkey in a cooler then add ice cold water to completely submerge the turkey. Depending on how many gallons, adjust accordingly for salt And if using more than 3 gallons of water, use more lime, orange, onion, garlic, bay leaves, sage, thyme and pepper. Take remaining ingredients and add to brine. Stir until well combined. Top with ice cubes and leave in cool spot overnight. Discard brine after removing the turkey. Rinse turkey before placing in oven.

* Party day
When the big day arrives, adjust your day according to the time you’re planning on serving the meal. Start your oven at a higher temperature (around 400 F.) with the breast of the turkey on the rack facing the bottom of the pan. If you don’t have a rack, make a wreath with tin foil to hold the turkey properly. Cook for about 45 minutes at the higher temperature. Then take the bird out of the oven, turn it over and cook at reduced heat of 325 F. This should take about two and a half hours, depending on the weight of the turkey. The meat thermometer should read 180 F. when inserted in the thickest part of the turkey near the thigh.

* Serve and enjoy:
To carve the turkey, try these steps:

1. Be sure to use a sharp carving knife for best results. Sharp knives are not only safer, they will help you smoothly cut thin, even delicious looking slices without shredding the meat.
2. After turkey is cooked, cool for 20 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut” into the breast just above the wing.
3. Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices.

With the bird cooked and side dishes prepared, all you need to do is carve the turkey and enjoy the meal and your company.

Courtesy of ARAcontent

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You spend a lot of time preparing your meal, your home, and yourself for the Thanksgiving feast. Let the Butterball experts shed some light on how to make cooking and preparing easy. Here are some simple tips that will help you shine in the kitchen.

1. Preheat oven to 325°F/165°C.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot with clean paper towels to remove excess liquid.

3. Place the turkey, breast side up, in a shallow roasting pan.

4. Brush the skin with cooking oil or spray with cooking spray to prevent the skin from drying. Basting is unnecessary.

5. Just before roasting, lightly stuff the neck and body cavities. Do not overstuff.

6. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to thoroughly clean work surfaces to avoid cross contamination.

7. Roast at 325°F/165°C. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking.

8. Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is minimum 180°F/83°C and the center of the stuffing is a minimum 165°F/75°C.

9. Let the turkey stand for 15 minutes before carving.

10. Keep the Turkey Talk-Line number handy (1-800-BUTTERBALL).

- www.NewsCanada.com

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The secret to successfully carving a turkey lies in the tools – especially a quality knife.

The turkey is the show-stopper of most Canadian holiday feasts – some even say that carving the turkey is the most important part of the entire meal! Canadian entertainers need not fret about making a turkey blunder at the dinner table this holiday season. The secret to successfully carving a turkey lies in the tools – especially a quality knife.

“A razor sharp knife is essential to a perfectly carved turkey,” says Fred Kabakos, marketing manager for Wiltshire Cutlery. “Canadians who are unsure of how to sharpen their carving knife for the big day should look no further than the Wiltshire Soft Touch Stay Sharp Carving Knife. This knife comes complete with its own scabbard that sharpens the blade each time you remove the knife from its casing – making sure each cut is precise and stress-free.”

Kabakos shares his steps on how to carve a turkey like a pro:

1. Cover the turkey with foil and let sit for 15 minutes.

2. Always cut the dark meat first (it will stay moist for a longer period of time than light meat).

3. To determine where to make the first cut, run your knife along the bottom of the turkey to find where the thigh bones meet the body.

4. Place the knife in the joint and separate the thigh from the rest of the body on each side. Repeat this procedure to separate the drumstick from the thigh and the wings from the body.

5. Cut the thigh and leg meat into thin slices and layer on your serving platter.

6. Cutting parallel to the breast, carve thin slices off one side of the breast.

7. Layer these pieces on the serving platter in a fan-like design.

8. Garnish your serving platter with all the trimmings and enjoy!

For more information on Wiltshire Cutlery, please visit www.shopworldkitchen.com.

- News Canada

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If you have a family dinner or a holiday party coming up, or want to reinvent the Sunday roast, there’s nothing outrageous about buying a ham and roasting it. You can feed loads of people and the possible side dishes are endless. I prefer a side of creamed corn, and a sticky toffee pudding as an amazing end to a great get-together. It’s all delicious and easy to serve to lots of people, especially during the holiday season.

Roasted Marmalade Ham

Roasted Marmalade Ham

There is something quite old English about roasted marmalade ham. It tastes like it would have been eaten at a royal banquet. But forget about the romantic notions, the reason this combination is so genius is because through careful poaching you will get juicy moist meat; by sprinkling the meat generously with black pepper you will get a wonderful heat; and by smearing the whole thing in marmalade you will get a beautiful tart sweetness. It really does make the most wonderful roast dinner and the leftovers can be sliced and served on a crusty baguette the next day with some hot mustard and a little arugula.

Serves 10 Plus

• 7 – 81/2 pound middle cut ham with the knuckle left on 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 2 bay leaves
• 16 black peppercorns
• 1 bouquet garni (a piece of leek, celery, a bay leaf, a sprig of fresh thyme)
• 2 oranges
• 2 tablespoons sea salt
• 3 tablespoons freshly ground black pepper
• 1 jar of best thin-rind marmalade
• A handful of fresh rosemary, leaves picked

First of all, you want to place the ham in a large but snug-fitting pot. Cover the ham with water, then throw in your vegetables, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to a boil, then turn the heat down and simmer for an hour and fifteen minutes with a lid on, skimming when need be. Remove from the heat and allow to cool for a half an hour in the broth. This will allow the flavors to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.

Preheat the oven to 325 degrees. With my Amana range, I never have to worry about not having enough room for the ham. It’s larger than most traditional ovens, so I can even cook side dishes and dessert at the same time!

Carefully remove the meat to a board and, using a knife, take off the skin. You should have a nice layer of fat. Remove for roasting with potatoes another time. Score the far left of the meat in a criss-cross fashion, and while it’s moist, season it generously with the ground black pepper. Place the meat in a roasting pan and roast for 20 minutes in the oven until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about one hour and baste frequently until beautifully golden and crisp. Basting can sometimes be harder than you would think because the oven is hot and the pan can be hard to reach. But, I never have a problem with the Amana EasyRack in my oven — it’s shaped like a “U,” so it’s easy for me to get to my ham without touching the rack. Once the ham is ready, serve as you would a roast dinner or as part of a picnic.

Creamed Corn

This creamed sweet corn is delicious, and a great alternative to mashed potatoes or polenta. First of all, cook 14 ounces of corn in a pan with a good knob of butter, a wineglass of water and some crumbled, dried chili. Cook with the lid on, on a medium heat until the corn is tender. Then place it in a food processor and blend until creamy and smooth. At this point you could add a little crème fraiche, but you may like it just as it is. Season to taste with salt and pepper and serve on a big plate, sprinkled with some baby mint leaves and orange zest.

Sticky Toffee Pudding

You are going to love this pudding – it has a rich, fantastic flavor and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well, too.

Serves Eight

• 8 ounces fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 3 ounces unsalted softened butter
• 6 ounces caster sugar
• 2 large free-range eggs
• 6 ounces self-raising flour
• 1/4 teaspoon ground mixed spice
• 1/4 teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yogurt
• For the toffee sauce:
• 4 ounces unsalted butter
• 4 ounces light muscovado sugar
• 5 fluid ounces double cream

Preheat your oven to 350 degrees. Put the dates in a bowl with the bicarbonate of soda and cover with 7 fluid ounces of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a puree. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yogurt and your pureed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in color. To serve, spoon out the pudding at the table and pour over the toffee sauce.

Courtesy of ARA Content

For more information, contact Katie Sonderman at (641) 787-8100 or ksonde@maytag.com. Recipes and photography are available on www.amana.com.

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