The day before Thanksgiving is hands down, the busiest day in the kitchen. Anything that can be made ahead of time is created in 36 hours before family and friends and sit down to dine together. Pies, cookies, desserts, croutons for stuffing are made and before I go to bed Wednesday evening, potatoes are peeled and chilled overnight.
Here is a simple list from Albertsons and Safeway Executive Chef Jeff Anderson, with a few holiday recipes as well as some tips and tricks to make life easier during the happiest (and busiest!) time of the year.
- Take inventory: Before diving into cooking and baking this holiday season, check your pantry, refrigerator and freezer to make sure you have all the essentials.
- PRO TIP: Put extra flour and sugar in the pantry, stock up on an 18 count of Lucerne® Eggs, and store Lucerne® Butter in the freezer so you have it on hand for those last-minute parties you’ll be attending or hosting!
- Gather, Measure, Ready: (Or in fancier terms, “Mise en Place”) Before you begin baking your scrumptious treats, organize all of your ingredients, utensils, and baking materials. Keeping these simple steps to help you prepare and not waste any time in the kitchen:
- Gather: Pull together all of your ingredients.
- Measure: Before you get your hands dirty, pre-measure your dry ingredients such as flour, salt, dairy, spices, etc.
- Ready: Get your oven pre-heated before you start, so there is no waiting around
- Get ahead of the game: Have an early morning start? Prepare items that can be made ahead of time and freeze until it’s go time! As an example, freeze your Pumpkin Chocolate Rolls made with Lucerne® Pumpkin Flavored Cream Cheese and then pop into the oven before guests arrive and smell the aroma when they walk through the door!
- PRO TIP: Take the extra step, and prepare whipped cream to top off your desserts! Try the recipe below using just four ingredients including Lucerne® Heavy Whipping Cream. This is great for coffee drinks, kids’ treats, adult beverages and more!
Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream
Suggested Cooking Method: Bake
- 2 Loaves Baguette or French Loaf, sliced 3.4 inch thick
- 6 Lucerne® Whole Eggs
- 1 cup Lucerne® milk
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- 2 tablespoons Lucerne® unsalted butter
- 1 pinch kosher salt
- 1 cup pumpkin puree
For Whipping Cream
- 1 cup Lucerne® whipping cream
- 1 tsp pumpkin pie spice
- 2 tablespoons granulated sugar
- 1/8 tablespoon vanilla extract
|1. Butter an angel food cake pan or muffin tins. Combine the egg, milk, sugar, spice, salt and pumpkin puree in large mixing bowl.2. Add sliced baguette to custard. Mix well. Layer in Bundt pan with bread, saving nice perfect pieces for decorative top.
3. Bake in 350′ oven; in water bath, begin covered and then remove foil to allow browning. Cook for approx. 45-60 minutes.
4. Remove from oven and cool.
5. For whipping cream, hand whip to soft peak, fold in spice, sugar and extract. Continue to whip to firm peak.
6. To serve, remove from Bundt pan and slice. Garnish with Pumpkin Spice Whipped Cream.
Note: if using muffin tin, bake for 25 minutes in water bath, cover for first 15 then remove foil and allow to brown.
Maple Vanilla Whipped Cream
- 2 cups cold Lucerne® Heavy Whipping Cream
- 4 Tbs pure maple syrup
- 1-2 tsp vanilla extract
- 1/2 tsp pure maple extract
1. In a bowl, add all ingredients. Beat on a medium speed until soft peaks form, scraping down the sides. Do not over beat.
2. Refrigerate until ready to use. Delicious on apple or pumpkin pie!