Feast without Frenzy: Make Ahead

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The big day is drawing near and, if you’re like me, so is family. In this holiday series on feasts without frenzy, we’ve talked about planning ahead, freezing ahead and keeping it light. Our next strategy for enjoying time together instead of toiling endlessly in the kitchen is making certain dishes ahead.

make-ahead-postSome meals—like sautés and roasts and stir-fries—are prepared a la minute, essentially just before sitting down to the table. Others are more adaptable, allowing you to make them ahead, refrigerate, and reheat when the time is right.

Here are three suggestions for delicious do-ahead meals:

Stews, Braises and Ragus – These dishes range from whole cuts of meat (like the Braised and Glazed Five Spice Beef Short Ribs) to smaller chunks or ground meat simmered into a stew, chili or thick sauce. The beauty is, not only can you make these ahead; their flavor actually improves when you do. Just cook, chill (they’ll keep just fine for up to four days in the fridge), and then gently reheat when it’s time for the table.

Stratas – Breakfasts are tough with company. It’s often either the same-old, same-old cereal and toast, or playing short-order cook to the morning parade. Stratas—like savory bread pudding—are an excellent way to break that cycle, especially when you’ve got stale bread and leftover veggies on hand. Bread, fillings and an egg and milk mixture are layered in a roasting pan and left to soak overnight. The next morning, all that’s left to do is tuck it in the oven for a hearty start to the day.

Salads – Salads don’t hold well when dressed ahead. But having the fixings cleaned, cut and bagged in the fridge is a smart strategy for easy meals or to round out a soup or sandwich. Keep a double batch of a simple dressing on hand along with cleaned lettuce, sliced carrots, peppers and green onions for a fresh, mix-and-match salad that can be assembled in less than a minute.

This week, make a few meals ahead to free up time for family and friends. Happy holidays, all!

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Mushroom Sausage Strata

This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.

sausage-mush-strata-recipe1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
4 cups sliced cremini mushrooms
sea salt and freshly ground pepper
2 cups 1% or 2% milk
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1/8 teaspoon ground nutmeg
5 large eggs
1 pound whole grain bread (day old is best), cut into 1/2-inch thick slices
3/4 cup shredded Gruyere cheese

Heat a large skillet over medium heat and cook sausage for 5 minutes, until browned, breaking apart with a spatula. If there is fat, spoon out and discard all but 2 teaspoons. Add onion and mushrooms to pan, season with salt and pepper and cook for 8-10 minutes, stirring often, until golden brown. Remove from heat and set aside.

Whisk together milk, Dijon mustard, dry mustard, nutmeg, eggs and a pinch of salt and pepper in a medium bowl.

Spray a 9×13 baking dish with olive oil or cooking spray and arrange half of the bread slices along the bottom. Spoon half of the sausage mixture evenly over the bread followed by 1/4 cup of cheese. Top with another layer of remaining bread, sausage and 1/4 cup cheese. Pour egg mixture evenly over the top. With the back of a spatula, press everything down to moisten with liquid. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350.

Top with the remaining 1/4 cup cheese and bake, uncovered, for 40 minutes. Let stand 10 minutes before slicing and serving.

Serves 12