Hints for November
Source of Recipe
By Judith Evans
NOV. 1: Warm welcome: Heat apple cider (with or without a splash of apple brandy), then simmer with purchased mulling spices or cinnamon sticks, whole allspice, fresh ginger and a vanilla bean. Serve from the stovetop or transfer to a slow cooker.
NOV. 2: Think turkey: If you plan to serve an organic, free-range or fresh turkey, place your order early.
NOV. 3: Splash of flavor: For an elegant and easy dessert, splash chocolate liqueur over coffee ice cream, garnished with a cloud of freshly whipped cream; orange liqueur over vanilla ice cream, topped with a few fresh raspberries; or choose your favorite flavor combinations.
NOV. 4: Winter warm-up: Flavor olives with herbs and garlic, then serve warm or at room temperature. Recipe.
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NOV. 5: Toast your guests: Brush baguette slices with olive oil and toast in a 350-degree oven. Top with purchased or homemade tapenades, cheese spreads or diced tomatoes tossed with a drop of oil, a splash of balsamic vinegar and your choice of herbs.
NOV. 6: Easy does it: Save time (but not money) by buying cut-up vegetables from the supermarket salad bar or produce section. Use in recipes or as crudites with dips or spreads.
NOV. 7: Blue notes: Smoky Blue Dip is a do-ahead cheese dip that improves with age. Recipe.
NOV. 8: Tried and true: When planning the menu for a large party, select favorite foods instead of complicated new recipes.
NOV. 9: Back to school: A wine class can help you select bottles for holiday gifts and entertaining. To find the right class for you, check the listings.
NOV. 10: Into the cupboards: Gather little-used tools and dishes for the holiday feast.
NOV. 11: Stay sharp: Use a sharpening steel on your knives. If that's not enough, take them into a knife shop or use a home sharpener. Dull knives are dangerous, slipping off the food and cutting fingers.
NOV. 12: Sound off: Electronic temperature probes sound an alarm when the turkey or holiday roast is cooked to perfection.
NOV. 13: Well-provisioned: For impromptu desserts made easy, stock up on ingredients such as phyllo shells, frozen puff pastry, dark chocolate, candied ginger and good preserves.
NOV. 14: Crafty: While Thanksgiving dinner cooks, let the kids make gourd turkeys. Cut feathers from decorated brown bags or coffee filters, and use markers for the eyes.
NOV. 15: Free-form: Make an apple and cranberry galette, and lose the pie pan. Recipe.
NOV. 16: Sharpen your pencil: At least a week in advance, draw up a menu, make grocery lists, devise a timetable and other plans for Thanksgiving dinner.
NOV. 17: Flavor saver: Check your garden for hearty herbs, including sage, rosemary and, yes, thyme. If a hard freeze threatens, clip the herbs, place the stems in a glass of water, cover with a plastic bag and refrigerate.
NOV. 18: Signs of age: Check your dried herbs and spices and replenish your supply. If in doubt, take a sniff. If the fragrance has faded, so has the flavor.
NOV. 19: Simply sparkling: For a bubbly - and nonalcoholic - start, greet guests with Pear Sparklers. Recipe.
NOV. 20: Cheese whiz: Select a few cheeses to have on hand for recipes and cheeseboards. Look for a variety of flavors, textures and colors, perhaps a creamy Fromager d'Affinois, a tangy Maytag Blue, a snow-white chevre (goat's cheese), a mellow Jarlsberg Swiss and a sharp Vermont Cheddar.
NOV. 21: Best beans: Blanch green beans or other vegetables, pat dry, cover and refrigerate up to three days. Reheat in a skillet with a little butter, then top with toasted herbed breadcrumbs or toasted nuts.
NOV. 22: Bright idea: A box of frozen raspberries in the freezer makes an almost-instant dessert sauce. The easy recipe.
NOV. 23: Help yourself: Don't worry about making dinner for the family the night before a big event. Make life a little easier, and order pizza or another favorite.
NOV. 24: World of flavors: Think ethnic, and spice up your holiday turkey with one of the wide variety of rubs sold in gourmet stores and supermarkets.
NOV. 25: Sweet and simple: Melt a bag of semisweet chocolate chips with 2 tablespoons of unsalted butter, then dip pretzels, gingersnaps, dried apricots or other dried fruit. Place on parchment or waxed paper to set.
NOV. 26: Fresh flavors: For a real change of pace, use leftover turkey in Asian Chopped Salad With Hoisin-Ginger Dressing. Recipe.
NOV. 27: Make it easy: Fill dried apricot halves with a dab of softened goat cheese; sprinkle with chopped pistachios.
NOV. 28: Splash of color: Buy extra fresh cranberries; pour into small, clear vases and use as part of a centerpiece.
NOV. 29: Always ready: When guests drop in, fill phyllo shells with a spoonful of brie; heat briefly in the oven, then top with a dab of raspberry jam, jalapeno jelly or bitter orange marmalade and reheat to melt.
NOV. 30: Tired of turkey? Assemble a family-size casserole of leftover stuffing, turkey and gravy; wrap well and freeze to enjoy in a week or two.
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