Thanksgiving
A host’s guide to holiday gatherings
Holiday gatherings are right around the corner. Family Features
COURIER LIFE, NOVEMBER 12-18, 2021 15
Gearing up for a big crowd
at your holiday festivities
can provide moments
of excitement, stress,
fun and plenty of other emotions
as the big dinner draws
near. This year, avoid any nagging
feelings of doubt with
this step-by-step guide to prepare
for large gatherings.
Plan in advance
Even if you’re typically the
last-minute type, the hectic
holiday season is no time to
wait until a few days ahead of
the celebration to throw meals
and more together. Instead, be
sure to put together a guest
list and send invites at least a
few weeks out. Take inventory
of supplies like silverware,
plates, serving dishes and
any accessories you’d like to
feature at the table. Make an
outline of the food each guest
is bringing, or, if you’ll supply
all the food, ensure there will
be plenty for everyone - don’t
forget to take into account special
diets or allergies.
Make a list
Planning only takes you
so far if you don’t write everything
down. Once the menu
is determined, list out what
you’ll need to make the magic
happen. Don’t forget to jot
down easily overlooked items
that can be picked up the day
of, such as ice.
Remember to thaw
One surefi re way to make
the big day a big disaster is
to forget to thaw your main
course. If you’re planning to
roast a turkey - perhaps the
most common centerpiece - remember
it takes around a day
to thaw for every two pounds
of meat. So, for example, it
could take close to a week for a
14-pound turkey to fully thaw
prior to cooking.
Prep the day before
There are many tasks (big
and small) that can be taken
care of the day before guests
arrive, making the holiday
less stressful for hosts. From
whipping up simple appetizers
like dips to giving the house
a thorough cleaning, there’s
plenty of pressure that can be
taken off your shoulders 24
hours in advance. If you really
want to make the big day
a breeze, consider cooking
your main dish, slicing the
meat and placing it in reheating
pans one day prior.
Create a schedule
No matter how far in advance
you plan or how much
prep you complete prior to the
festivities, there will always
be day-of work to be done.
With guests coming in and
out, it can be helpful to lay out
what’s known as a “fi re list,”
which details times chronologically
for when things need
done, such as starting the oven
to warm the turkey or simply
remembering to lay out dessert
following the meal.
Find more holiday hosting
tips and meal solutions at omahasteaks.
com.
Butcher’s Butter Filet Mignon Roast Garnish
• 1/4 cup salted butter
• 1/4 cup duck fat
• 1/2 teaspoon fresh rosemary,
minced
• 1 teaspoon fresh thyme,
minced
• 1 clove garlic, minced
• 1/2 anchovy fi let, minced
• 1/8 teaspoon black pepper
• 1 prepared Omaha Steaks
Filet Mignon Roast
To make: In small saucepan,
combine butter, duck fat,
rosemary, thyme, garlic, anchovy
fi let and black pepper.
Heat on low 3-5 minutes until
fragrant. Remove from heat
and serve over Filet Mignon.
Roasted Grapes:
• 4 cups assorted grapes
(picked, washed and dried)
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cinnamon stick
• nonstick cooking spray
Gastrique:
• 2 tablespoons water
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon cornstarch
mixed with 4 tablespoons
water
To make Roasted Grapes:
Heat oven to 350 F.
In bowl, combine grapes,
olive oil, salt, pepper and
cinnamon stick.
Lightly spray baking
sheet with nonstick cooking
spray. Pour grape mixture
onto baking sheet.
Bake 15 minutes. Remove
from oven and pour into
bowl.
To make Gastrique:
In small saucepan, combine
water and sugar. Bring
to boil over medium-high
heat, 5-7 minutes, until sugar
starts to brown.
Remove from heat and
slowly add vinegar. Return
to heat and stir until combined.
Add cornstarch and water
mixture; bring to boil.
Remove from heat.
Pour Gastrique mixture
over Roasted Grapes.
— Courtesy Family Features
Roasted Grape Gastrique