There are two keys to a successful big meal: cooking a few things ahead and having a plan. I got started on this meal yesterday, making cranberry sauce while I made dinner. Then today I made the first of the desserts: apricot-almond cake.
Originally, I’d planned to make this a raspberry cake, but I didn’t read the recipe closely enough. I bought frozen raspberries, but the recipe calls for sugar-free jam. Luckily, I did have some sugar-free jam on hand, but it was apricot. I like apricot though, and I had already started making the cake when I realized my mistake, so I went with it. It smelled amazing, but I am resisting until tomorrow.
Other than that I didn’t get a lot of cooking done today. I baked some sweet potatoes so that all I have to do is mash them with some coconut cream and cinnamon tomorrow. I made some coconut oil candies to distract myself from the cake. I did get a lot of kitchen cleaning done, which will help me get a good start tomorrow.
Here is my rough plan for the day:
- Key lime cheesecake–that will need some time to set up in the fridge
- Cauli-rice dressing, cooked, then set aside to be re-heated before we eat
- Slice mushrooms for cooking later
- Mix up pumpkin pudding/crustless pie
- Put Brussels sprouts into the oven 45 minutes before we eat
- Put butternut squash in 15 minutes later
- Saute green beans with bacon
- Saute mushrooms
- Put pumpkin pie in oven as we are getting ready to eat
Overall, I think this will be a pretty easy day, actually. I still need to do some table clearing in the dining room, and I would like to do some other cleaning, too, but I will have the kids to help, and although there are a lot of dishes, most of them don’t take a lot of work.
Do you have a plan for the day? Is it much easier than mine?