In “The Birthday Menu Choice” I said that the birthday menu was a dress rehearsal for the time when I'd be able to cook for our family and friends again – I'd forgotten how!
It doesn't matter what you cook – it's being with your loved ones that matters but you'll still want to eat and you'll want it to be delicious and effortless.
Whatever you choose to serve think about yourself too – don't stress – use your time between now and then to create your celebration. If you plan ahead not only will everything work superbly but most importantly you'll be right where you should be – smack in the middle with everyone else and not doing a very good impression of a piece of chewed string - or a wet lettuce if you prefer.
If we've learnt anything in the last while it's that life is too short ...
Here are a couple of ideas – make a “to do” list and “a daily planner” to spread the work, preparing bits and pieces each day and freezing if you can. It definitely takes the pressure off. If you want to look at examples of both check out The “to do” list and The Daily Planner on the Meal Planning label.
Enjoy the planning – take into account the likes and dislikes of your guests. A quick question for you to consider - do you want your menu to be posh or practical?
To explain myself and using dessert as an example - by posh I mean make your signature, standout pud which may take a while. This year my standout pud was the Biscoff and Salted Caramel Cheesecake – completely unexpected! It is generous and serves 10, so seconds too! If you'd like to have a look check out the Cheesecake label for the recipe and a photo guide too.
By practical I don't mean less yummy and delicious, merely that if you have time issues then make a pud like the Banana Cake, the Miso Caramel Sauce and the Sweet White Miso ice cream. All three elements can be made ahead and popped in the freezer. Add a huge bowl of fresh strawberries to complete the picture.
Coming up – a few ideas for your celebration mains!
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