Despite the prolonged build-up, the holidays often whizz by, leaving many of us a little stunned. For food lovers, slowing down to relax can be especially challenging.
“We like to have people over — our friends and family — and really enjoy them,” says Georgeanne Brennan, author of Gather: Memorable Menus for Entertaining Throughout the Seasons. “We don’t want to do elaborate cooking, and yet we still want to have nice food to honor those guests.”
One of the best ways to achieve all these goals, says Brennan, is to plan ahead. “Know what you’re going to do, so you’re not trying to finish the risotto while you’re whipping up the meringue.”
Create a game plan — decide what to cook first, what you can reheat, and what you can leave until the last minute. You can also borrow a stress-reducing technique from the professionals: “mise en place,” which means having all the ingredients chopped and measured before you begin cooking.
Brennan also recommends keeping your pantry stocked with quick, easy-to-prepare items, like frozen puff pastry; “it thaws quickly and you can work miracles with it.” The chef and author always has olives, almonds, walnuts, and a selection of cheeses and cured meats in the house — basic pantry items that allow her to put together something quick and tasty.
At a recent CUESA cooking demonstration, Brennan prepared gougères, savory French pastries that can be made ahead of time and served on their own or filled with cheese, chicken salad, egg salad, or crab.
Gougères
Makes about 30 Ingredients 1 cup water Preparation
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Recipe source: Gather: Memorable Menus for Entertaining Throughout the Seasons (Sasquatch Books, September 2009). Photos of Georgeanne Brennan by Barry Jan.
About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »