If the new seasonal menus atCracker BarreltoStarbucksare any indication, the holiday season is officially upon us.
“Check your pantry and freezer for items you might incorporate into your meal plans.
Use this time to clean everything out and see what you could create.”
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Some items he suggests include mashed potatoes, sauces, and condiments.
Other chefs, like CJ Jacobson ofAba Miami, agree.
“My biggest tip when preparing a Thanksgiving dinner is to start early,” he says.
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“This helps the day to be less stressful and more enjoyable,” he explains.
“I venture to stay organized with the oven time and manage the time required to cook each dish.
For Christmas specifically, prepping cold dishes in advance is a crucial time-saver.
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Add aroma
One simpleand often overlookedhack is all about aroma.
“A simmering pot is the perfect method to ensure your house smells delicious,” she says.
Add all ingredients to a crockpot and let it simmer with the lid off.”
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“Laying it flat also gives you crispier skin and makes carving easier.
That’s per Russell Kook, executive chef atThe Bellevuein Chicago.
A turkey with juicy, tender meat and a deliciously crispy skin.”
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The same goes for cocktails."
“Add something acidic, like lemon juice, and something sweet, like a 1:1 brown sugar syrup.
Save yourself the trouble of making a spice tincture and instead opt for a full flavored seasonal liqueur.”
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His picks: Chambord, Calvados, Allspice Dram, Spiced Pear Liqueur, and Amaretto.
From there, Schneider suggests diluting it down with tea, water, kombucha, or apple cider.
“For an effortless batched carajillo, I rely on our Maven Coffee Company cold brew concentrate.
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Maven’s cold brew is also really versatile and comes in handy for a number of uses.”
Get creative with leftovers
For many, next-day leftovers are just as important as the holiday feast.
And to really up the ante, chefs offer a whole slew of simple ideas that go beyond sandwiches.
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Then spruce the cranberry sauce with orange juice and jalapeno for a dipping sauce," Pulsinelli saus.
Anna Altieri, meanwhile, has made everything from turkey enchiladas to stuffing waffles.
According to the executive chef ofNoMad Dinerin New York City, dry brine is the key to crispy skin.
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“you might also confit the legs prior to Thanksgiving and serve them with a salad.”
Go meat-free
Conversely, skipping meat entirely is another option that can save you time and money.
Sawyer says it packs the same wow factor and flavor punch, at a fraction of the cost.
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“This combination works beautifully for basting turkey, topping roasted vegetables, or spreading over fresh bread.”
Similarly, Emma Scanlon, executive pastry chef of New York City’sGreat Chestnut Experiment, recommends laminating pie dough.
“Laminating is the process of folding dough to create laters,” Scanlon says.
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“Chill for at least 30 minutes before rolling it out to line your pie pan.
This small step will make your pastry so flaky and crisp.”
It’s also super flavorful.
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“Make a half recipe of pumpkin pie and a half recipe of your favorite cheesecake.
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