Plan Your Menu
Ensure That The Meals Turn Out Right

B y Brian M. Rafferty

Okay, so four weeks away may not seem like you should be in a hurry, but when it comes to your holiday meals, you want to be sure that you can get everything on your shopping list.

Oops, was that a dirty word?

The term “shopping list” frustrates people to no end. How many times do you find yourself running out to your corner grocer to pick up the cut-rate version of the ingredient you really need, yet left off your mental checklist? How about when you need shallots but can only find garlic or scallions?

Holiday recipes are treasured because they are associated with family, good times, gifts, childhood and many other wonderful feelings. To taste a recipe that doesn’t quite make the grade because you had to make a poor choice in a last-minute substitution can bring down an entire holiday season.

But fear not. Take these simple pointers and you’ll be sure to create the classic holiday meals you so fondly remember.

The Recipe Rules

Recipes exist for a reason – they work; If they didn’t, they’d be called suggestions. Compile all of the recipes you will be using during the holidays – and that means everything from soup to nuts. Do you like having bowls of candy or nuts out during a party? Put ‘em on the list. Is there a special brand of flour you use? Put it on the list.

Do not compromise. Do not say “I only need a pinch of that, so I’ll go without it.” You’ll need it again next year. Put it on the list. Make sure you have a menu already planned out well in advance so you can order meat from your butcher, who usually needs a few weeks advance notice.

Do the Math

You’ll find that certain ingredients overlap from recipe to recipe. Add up exactly how much you’ll need. Remember the following: Three teaspoons make a tablespoon; eight tablespoons make a half cup; for weight measurements – never confuse or try to blend weight with volume – there are 16 ounces to the pound; and 28 grams make an ounce.

Add it all up; the 1-1/4 cups of flour from your cookies should be added to the 1/4 cup for your gravy, the tablespoon to dust you cake pan and the pinch you dust the table with when you’re rolling out dough. Add it all.

Give Your List Structure

Separate the items into categories based on aisles in the supermarket: produce, baking, meats, canned good, dry goods, dairy, frozen. Next, arrange by when you need it. If you’re having company on the weekend of the 16th, you don’t want to buy your produce for the 24th on the same shopping run. Yes, you will be making more than one trip to the store – deal with it.

Shop Around

Your newspaper, mailer thrown at your door or online sites all are filled with the grocery special for the week from your nearby (and not so nearby) grocery stores. Take advantage of the sales. Everything you need is on sale this month – that’s just the way it works.

Like I’ve said, you’re going to have to go shopping more than once. Be smart about it. If you belong to a discount club like Costco or BJ’s, buy your bulkier, everyday items like flour, sugar and bread crumbs there. Head to your local grocery story for the majority of our seasonal food shopping – that’s where you’ll find the best sales. For produce and meats, you really can’t beat the specialty stores. You’ll often find that small produce stands have better goods at reduced prices than your mega stores. Also, a butcher is usually going to have a better cut available for you than your supermarket can offer, though you will pay a premium Do it, it’s worth it.

Enjoy!

Remember, no matter what anybody else tells you, your reputation, your memories of the holiday and your status in society as a whole depend on that dish tasting right. Okay, maybe not, but that’s sure what it feels like some times, especially when it’s your folks coming over for the holidays.

Don’t mess it up.