I spent a recent Friday evening baking with the four best sous chefs around: my daughters. With a busy week ahead of us, I decided we could get a head start on the preparation for our annual Mother Daughter Holiday Tea by baking in advance. And, we’ve got the pictures to prove it (enjoy!).
People are always asking me if I cook with my girls or how to get their kids more involved in the kitchen. Well, Tip #1: Make it an activity (i.e., Friday night fun) as opposed to having them try to help you make dinner on a Tuesday night when you’re in a rush and things are hectic. This way, it’s relaxed rather than stressful. It’s also a great idea to give them specific tasks to master (cracking eggs, sifting flour, measuring sugar, etc.); they can even teach each other the tasks – you’ll have your own cooking school in no time!
Another popular question I get is how to avoid being stuck in the kitchen when guests come over. As I have been known to say, it’s all about spending time with your guests and enjoying those special moments. So, Tip #2: Embrace the idea of make-ahead options and use your freezer wisely! Many baked goods (not the cream-based ones) can be frozen before baking (you can usually just add a few extra minutes to the baking time when you are ready to cook them up) or even after baking (cool them, wrap while fresh, and freeze).
My Simple Scones (made extra special with chocolate chips and rosemary) are a great example – perfect for a busy holiday morning (think last minute house guests), great with a cup of tea, or even as a homemade holiday gift (for a neighborly treat, hostess gift…). If I am giving as a gift, I semi-freeze them unbaked on a baking sheet, store in re-sealable freezer bag labeled with scone flavor, and deliver with a note to bake for 16-17 minutes at 425 degrees. You can add a simple but delicious touch by whipping up a flavored butter or cream cheese to serve with the scones like my White Chocolate Mascarpone Butter. Check out my recipes for Orange-White Chocolate-Basil Scones, Spiced Caramel-Vanilla Butter, and Lemon Cream Cheese in the (bonus!) breakfast chapter of my cookbook.
Speaking of versatile, simple options around holiday time, you can’t go wrong with shortbread. Here’s my recipe for Rosemary Chocolate Chip version. There’s something special about biting into the buttery, flaky slab that is the shortbread! It’s indulgent, yet not too sweet. And it is a perfect canvas for getting a little creative with flavors. In addition to mixing fruit zests with an herb like in this recipe, you can also try a sweet like chocolate or toffee bits with a warm spice. Or, do a tea-themed gift package with shortbread flecked with earl grey, jasmine or edible lavender. Even unexpected ingredients like rum-soaked currants with a dash of curry work well against the buttery background. The options are endless. Shortbread is perfect for the holidays — an opportunity to mix some exciting new flavors into the classic holiday butter cookie. And, a batch of shortbread can be whipped up in under a half hour! I like cookies that aren’t half-day projects…especially around the busy holiday season.
While we are talking holiday desserts, here are some recipes to keep in your hip pocket:
Mom’s Banana Bread with Chocolate Chips
And as for some more edible gifts ideas:
Sweet treats…
Yellow Cakes in a Jar with Chocolate Ganache
And even some savory options…
Rich Roasted Tomato Soup (or the Roasted Tomato Winter Gazpacho in my cookbook)
And my signature dish, the famous Potato-Bacon Torte
Happy Holidays!
Melissa