281125 Mon Nov 21 12:24:54 -0800 2005 16 31 Home Cooking 0 1495044 Trying to figure out how to do as much ahead of time as possible for my hosting my first Thanksgiving. I might be the only person in this situation not sweating over the turkey - big birds, I can handle. It's the sides that have me fretting. Can I: peel potatoes the night before and keep them in a pot of water? Will anything horrible happen? peel sweet potatoes the night before? Storage recs? For cheesecake - is 48 hours ahead to much? How soon before serving to take it out of the fridge? What about biscuit dough? How to adjust baking time if dough has been refrigerated over night? Mon Nov 21 12:24:54 -0800 2005 0 Sam 1 1495055 For the potatoes and sweet potatoes I think you would have more luck making the entire dish the day before and then reheating it the day of. If you want to make it sooner you can freeze a dish like mashed sweet potatoes, bring to room tempurture and then reheat. Any crusty toppings should be added the day of reheating. Mon Nov 21 12:52:51 -0800 2005 1495044 0 linza 2 1495058 My first thought was ref the biscuits, why not par-bake (ie, cook 3/4 way thru) then finish them off on the day-of. That's usually my strategy with big dinners, cook certain things 3/4 of the way then finish them off later...where that works. Mon Nov 21 12:59:32 -0800 2005 1495055 0 Bea 3 1495084 I think that won't work with biscuits because you'll mess up the baking soda reaction, rising, etc. I posted my suggestion separately. But it's mostly a guess on my part. Mon Nov 21 14:07:40 -0800 2005 1495058 0 Murghi 2 1495064 I would not make the potatoes . As a matter of fact, the mashed potatoes is the only dish I finish immediately before dinner. I don't think the flavor is as good as when reheated. I don't peel mine until the Thursday morning. I usually get up early and do all my vegatables ( and that includes 15 pounds of potatoes). I have had no problem peeling them Thursday am- but am not sure if I would leave them all night- there is no health issue, but lots of the starch will be in the water, not the potatoes, and I am not really sure if that will effect the texture. I The night before you cook the green beans- leaving still crunchy- season them, and put in a zip lock bag. Add some butter and you can microwave before serving. They will still be al dente. You can do the same with the carrots. Winter squashes will also not be hurt by reheating. I would not reheat spinach or potatoes. If you have any cream style vegatables, you can make them the night before.Also, I think wsweet potatoes could be made ahead. Good luck, and enjoy the day. Mon Nov 21 13:06:37 -0800 2005 1495055 0 macca 2 1495065 Agree on the sweet potatoes, very much disagree on mashed whites - those should ALWAYS be served fresh! It'll do no harm at all to peel and quarter the potatoes the day before and keep them in a bowl of water, covered and refrigerated of course. Then boil them in fresh water. I would assume the same for sweet potatoes, though those not only reheat well, I think it actually improves them. If you make these a day in advance, refrigerating covered will be adequate. Mon Nov 21 13:09:33 -0800 2005 1495055 0 Will Owen 3 1495089 Ooh, I agree mashed potatoes should be the day of! My family actually does scalloped potatoes and I find they reheat quite well and would be too labor intensive to do the day of. Mon Nov 21 14:19:29 -0800 2005 1495065 0 linza 1 1495057 Cheesecakes will keep quite a while in the fridge, but after a couple of days the crusts will get soft. I recommend making it the night before, but if you've simply got too much else to handle then, 48 hours should be fine. If you want to serve it at room temperature, take it out of the fridge about an hour ahead of time. Good luck! Mon Nov 21 12:59:07 -0800 2005 1495044 0 Jennifer 1 1495071 The NYTimes published an article in last Wednesday's edition (16Nov05) entitled "Countdown to the Main Event." I know that this comes a little late, but it still may help you. http://www.nytimes.com/2005/11/16/dining/16glis.html?oref=login Mon Nov 21 13:25:50 -0800 2005 1495044 0 ChiliDude 1 1495083 I'd say for the biscuit question, you can mix the dry ingredients and even cut in the butter in advance, and then at the last minute add your milk, mix, cut and bake. Mon Nov 21 14:06:23 -0800 2005 1495044 0 Murghi 1 1495105 Do you know about Angel Biscuits? They are sometimes called Bride's Biscuits and the dough will keep for a week in the refrigerator. Dissolve 1 Tbs. dry yeast in 2 Tbs. warm water. Sift 5 C. all-purpose flour into a large bowl. Add 1 Tbs. sugar, 1 Tbs. baking powder, 1 tsp. bakng soda, 1 tsp.salt, and stir to combine. Cut in 1 C.shortening or lard with a pastry blender then stir in 1 C. buttermilk. Add the yeast to 1 more cup of buttermilk mix well and add to the dough. Knead about 5 minutes, until the dough is smooth and elastic. Place in a clean bowl, cover with plastic wrap and refrigerate. When ready to bake take out the amount of dough that you want to use, roll it out 1/2 " thick, cut out biscuits with a 2-2 1/2 " cutter. Place on an ungreased baking sheet and cover loosely with plastic wrap and allow to rise 1 hour. Bake at 425 12-15 minutes. Makes 4-5 dozen biscuits. Mon Nov 21 14:55:32 -0800 2005 1495044 0 Candy 1 1495121 Sam, have you written your menu (be sure to include the serving pieces) and allocated time for each dish to be prepped and prepared? You may find that, while individually it is not daunting, when everything comes together at the zero hour, you'll need four hands to carve the bird, make the gravy, mash the potatoes, bake the biscuits, seat Grandma, etc. My favorite "truc" is to have two birds -- one safely cooked and sliced the day before and the second getting the hot-out-of-the-oven Ohhs & Ahhs. Warm the first turkey packets (separate light and dark meat) and spread them around the whole bird (on a very warm serving platter). Because you already have the gravy made (!) from the first bird, the rest of the chores are easier to accomplish AND you'll be a happier host. I've never looked back after discovering this and can attest to a much more enjoyable and laid back day. Good Luck! Now, if Uncle So and So will just stop insisting on saying a long, drawn out grace while the food chills ............... Mon Nov 21 15:24:57 -0800 2005 1495044 0 Sherri 2 1495310 Agreed. Whenever I have a party, I make a ton of lists. Advance(weeks) shopping list. Couple of days in advance list. Last minute list (stuff like bread or salad greens). General "to do" list. Then, the most important one, the hour-by-hour day-of list. That will let you know if you have too many things left for the last minute. Be sure to add in time for going to get ice (perhaps that's more important for a summer party), taking a shower and dressing yourself, and a 30 minute contingency window in which you can drink a glass of wine in a quiet place if things are going well. Also, pull out all serving dishes you plan to use and throw an identifying slip of paper in them. Not only does this help YOU visualize if you are lacking a home for something, but if guests want to help you in the kitchen, it will save on confusion. Tue Nov 22 08:42:55 -0800 2005 1495121 0 danna 3 1495378 Danna, you said it more eloquently than I ever could. You're right on target with the lists, right down to identifying the serving dishes for the "willing-hands" helpers. Usually, it is easier and faster to do it yourself but hurt feelings erupt so this is the best answer all around. Writing it in black block letters and posting it in the kitchen has never failed me. Lots of giggles and teasing from my kids but they've learned it works and now do it themselves when they're hosting something complicated. No one ever got in trouble for being super organized AND that 30 minute cushion is often the difference between enjoying yourself or being harried. I'll add "I'm Thankful for my lists" to my Thanksgiving gratitude litany. Tue Nov 22 12:04:26 -0800 2005 1495310 0 Sherri 4 1495477 You're too kind. I forgot one, BTW. The all-important menu list. Have you ever been cleaning out the refrigerator 3 days later and gone "oh, hell...I forgot to serve the marinated zucchini"? Tue Nov 22 16:13:45 -0800 2005 1495378 0 danna 1 1495139 I hate to keep harping on making the gravy ahead of time with turkey wings, but if you do that combined with Sherri's suggestion, you'll have it licked. Bob Mon Nov 21 16:07:51 -0800 2005 1495044 0 Sony Bob 2 1495143 Last night I made gravy from turkey wings, per your recipe. It was great- I served it with fried chikcn and mashed potatoes. As a matter of fact, I thnk i will buy a few more wings to stretch out my gravy on Thanksgiving. Anyone who wants to make their gravy early can't go wrong with your method. Thanks. Mon Nov 21 16:27:29 -0800 2005 1495139 0 macca