I start think about all my baking and cooking in September. I have an organized file that is especially for November and December. I have lists of ingredients that I need to make sure I have in my pantry before those two months show up. I also file all the menu’s that I have done in the past so that I know when I made them and who I made them for. Also it is fun to change up menu’s and switch things around. Here are some suggestions for a well stocked holiday pantry.
- Chestnuts (I buy them already shelled and roasted), pecans, hazelnuts, pistachios, and any other favorite nuts. These are great for baking as well as cooking. Or roasting in olive oil and herbs for hors d’oeuvres
- Spices: ground Cinnamon and ginger, cinnamon sticks, nutmeg, pumpkin pie spice, cloves, allspice, juniper berries, star anise, aleppo pepper, peppercorns, cumin, and paprika
- Libby’s pumpkin puree, molasses, raw honey, bittersweet chocolate, semi sweet and dark chocolate, vanilla bean, vanilla extract, almond extract, peppermint extract, yeast, evaporated milk
- flour, cake flour, bread flour, brown sugar (lt and dk), powdered sugar, granulated sugar, baking soda, baking powder, cornstarch, unsweetened baking cocoa powder
I tend to bake with a few select spirits during the holiday season:
- Grand Marnier-great addition to cakes/breads
- Myer’s Dark Rum- great in pumpkin pie, flourless chocolate cake, whipping cream
- Ruby Port-great with poached pears/plums, make a glaze and drizzle over vanilla cake and berries, great when used with duck, pork and venison
- Kahlua Coffee Liquor-excellent in chocolate recipes-a little goes along way
- Peppermint Schnapps-great in chocolate desserts, frostings, hot chocolate and whipped cream, a little goes along way
- Extra Dry Vermouth-excellent with white meat and fish dishes for deglazing a pan. Also great with roasted or sautéed vegetables
- Cassis Liqueur- excellent in champagne or in chocolate desserts or drizzled over vanilla bean ice cream
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