I was not the only winner. The lovely Jennifer (I’m not sure of her permission on names, so for the moment, she’s just Jenn) of New York City also won and to be truthful, this class was really for someone like her (kitchen filled with equipment she didn’t know how to use; fridge filled with take out containers) rather than me (though one of these days I will get a class on soups and pie crusts, two things that Aunt Toby avoids like the Plague because I am truly not very good with either one), but I’ll take any day trip down to New York that involves good food.

Jennifer and I converged on Jyl’s new digs (she just moved from her large loft apartment to a much smaller place). The kitchen area was pretty typical ‘New York City Apartment’ sized, which means that it was, in total, about 8 feet wide by about 4 feet deep, just enough room for an L of kitchen counter with cabinets, a fridge, sink and a four-burner stove. More than once during the afternoon, we had to do the ‘kitchen cha-cha’ with Jenn and I rhumba-ing between the stove and the sink, with Jyl giving running instructions and commentary from just outside in the open livingroom/dining area. But all in all, we left with our heads full of ideas, new-found confidence on Jennifer’s part in terms of working with knives, ground meat, and entertaining (both of us – for all Aunt Toby loves to cook – I am also the person who immediately embraced taking my kids and their friends to bowling for birthday parties. Having people in my house gives me ‘entertainment performance anxiety’).

I will get into more details in future posts, but here is what we learned and came away with:
Flavored Simple Syrups – which we used in what I’d call ‘personal soft drinks’ – we used already made coffee and a raspberry tea concentrate as the ‘water’ in the simple syrup. But, you can also use the flavored syrups as part of personal cocktails with vodka as well. I have to tell you that the coffee one, even with just seltzer, was absolutely fabulous – sophisticated, refreshing.

Hummus – which we have discussed before here. Jyl reminded us (and it’s a fabulous idea to remember), that hummus can be made out of any processed dried bean, so if you want to use black, navy, pinto, kidney, etc. instead of chick peas, then go for it!)

Pesto – which we substituted hulled sunflower seeds for the pine nuts since Jyl’s neighborhood store did not have them that day.

Bruschetta – Given what time of the year this is, I think this is something – because it is so easy – that anyone can whip up as a ‘before dinner appetizer’.

In the oven toasts – using day old Italian or French bread, sprinkles of extra virgin olive oil and freshly grated Romano cheese. These can be eaten by themselves, or used for the pesto or the Brusschetta or the hummus. Certainly a better tasting and healthier choice than a ‘bag-o-chips’.

From Scratch Meatballs and Spaghetti with Sauce. This is heaven on a plate and Jyl showed us a very nifty trick in terms of serving it so that you do not get that icky ‘ooo, look, the sauce is getting all watery and separating’ thing on the plate.

Strawberry ‘shortcakes’ with sweetened whipped cream. This is a definite ‘fast and easy/support your local bakery’ sort of dessert where all you do is wash and slice up the strawberries and ‘marinate’ them a little bit in lemon juice and a little sugar, whip up some heavy cream with a little bit of vanilla and sugar and serve over slices of the best pound cake you can find.

In addition, and this was definitely great for the anxious (ahem, ME) entertainer, we also did a very fast run through on table settings (yes, I WILL treat myself to some ‘charger plates’ – they really did seem to upgrade everything terrifically), more colorful napkins (or perhaps I’ll get some fabric and make my own – this has to be the easiest sewing project..but sewing up hems on 8, 10 or 12 squares might get into the ‘mindless’ at some point. Probably better to have this as a ‘want to sew but don’t want to do anything hard’ project). And we did some ‘deconstruction/recycling/re-imagining’ of a flower arrangement that had, as we say here at Chez Siberia, gotten a little ‘tired’.

Lessons learned:
Planning is everything. It really is worth taking the time a couple of days ahead if you are entertaining, to think through what you want to make, the order you need to have things (the simple syrups actually needed to be made first since it starts with boiling liquid and sugar and needs to be thoroughly chilled when you want to make the drinks just before dinner). Even planning down to the what plates or utensils you will need and digging them out (always one of my anxiety points since I tend to keep things that we don’t use often in boxes in the basement).

Simpler is better. I haven’t thought of serving spaghetti and meatballs as an entertainment option ever. But Jyl is right – it’s one of those dishes that a) everyone likes, no matter what their age and b) even if you can get it in a restaurant, everything has been made way in advance and has to be reheated. It usually never even hits the tick on ‘good’ range. Making the sauce and meatballs from scratch and getting fresh pasta raises this combo to the almost ambrosia stage. Better a dish people already come to the table liking and present them a version that they will close their eyes while chewing than a fancy dish you’ve never made before that they will poke around on the plate.

Put your time and best efforts with stuff you can and like to do. If you are not a baker, find a bakery that does a really really good job.

We made everything that day with the following tools. No other gadgets or little fiddly stuff necessary:
Cutting board and good sharp knives
One stock pot for the sauce
One large frying pan to brown the meatballs
Smaller pot for the simple syrup
Small electric hand mixer for the whipped cream
Food processor
Cookie sheet to make the toast
Bowls

That is it – all you need.

Take it away, Jyl Ferris!!

(Cue scary music; big organ sounds and the deep-voiced actor we all know and love: “It’s the holiday season; the time when friends and family…..” screech as the needle goes over the record.)

If you are like me, “holiday entertaining” are two words that rank up there with other two-word favorites: “root canal” and “emergency hysterectomy.” I hate to entertain. If you had ever met any of my family members, they will tell you that every holiday used to be spent at someone else’s house; favorite birthday party spots were: the movies, bowling, and “just give me the credit card, Mom.” (Not necessarily in that order.)

But, since it appears to be my niche to be the Martha whatshername combined with Suzy Orwhatever, I will do my yeoman’s task here and talk about how to survive the holiday season with friends and family and not have to take out another home equity loan.

First (and this is cheating, but what the heck; this whole posting is going to be about cheating), if you live in a large city, where people ARE different and have way different expectations (and expect this thing called “elegance”), then I will direct you to an absolutely lovely and somewhat hilarious article from today’s NY Times:

Big City Winter Wonderland Whizbang Holiday Affair

Second, (more cheating) if you are not, or don’t have friends who require (nay, demand) “elegance” or “fashionable” or “clever,” follow me. None of this is any of the aforementioned, but will definitely do for the holidays because what we do at the end of the year, frankly, is invite people over because…well, because it’s cold and dark and we want to get together, which is enough of a reason for anyone.

1) Whatever you do for the holidays, do that. If you decorate, decorate; if you don’t…well then, don’t. Your house, apartment, cardboard box or hovel is NOT a shooting location for Dwell, O or any other magazine. It’s your living place and whatever you like to do for the holidays, do that. Or not. If you want to go all out, check out people selling Christmas trees or a “cut your own” places for some of the trimmings. You can use the stuff at the bottom as well as anyone can and they just might sell it to you super cheap or for no cost – you are hauling this stuff away. Put the greens on the mantle. Smells great.

2) As the article above emphasizes (and I’m cribbing it here because it is such a great idea): What is important about this? Hmmm? It’s the people. What do people need: Food, a place to sit down if they need to sit down, stuff to drink (alcoholic for those who are above age; something nifty and sparkly for those who don’t drink or who are not of age).

3) Food and drink. I am a very big proponent of letting people have their way with my kitchen. (If they can cook and clean up for themselves later, so much the better – I provide pretty aprons.) Two great and simple ideas that require you to do only the prep before the party and then participate with everyone else:

a) Personal pizzas (get pizza dough from the store or make your own; spread it out on cookie sheets and mark out “territories” for people to spread toppings on. Cut up peppers, pepperoni or sausage, onions, mushrooms and mozzarella cheese, other toppings as your creativity devises, and bake at 400 degrees F for 15 min). Also a good hearty green salad, red wine (or sangria) for the adults; punch or soda water and juice for the kids. Fruit for dessert.

b) Personal omelets. This will require two pans and people willing to wield them, but the same goes: whipped up eggs, cut up stuff for the “innards” of the omelets. Nice rolls or sliced sweet breads, and perhaps some fruit salad. Good coffee and nice teas. No one will try to go home “under the influence” – always a plus.

c) The heck with this meal business; go straight to having them in on a Saturday or Sunday afternoon for tea, coffee and desserts. Don’t forget to have decaf for those who don’t indulge and go all out with the desserts – whatever “tiggers do best,” do that. You can always rationalize, by offering cheesecake or carrot cake with cream cheese frosting, that there is some protein in it (hey, it’s what I do…).

Places to sit: I don’t know what it is, but no matter where I’ve been or what the occasion is, everyone ends up in the kitchen. So, why not start there and forget this “juggling plates on the arm of the sofa with the glass” thing? Clear off the counters, set up the dining room table just in case and let people stand there and eat. It’s what they want to do – you know it, they know it and they’ll have a much better time.

Music. Ahem. I am going to reveal a secret – unless you have, sitting out in one corner of your living room, a lovely tuned family piano, with appropriate seating and music so that some amazing and wonderfully adept guest can sneak away at some appropriate point to quietly play “seasonal” and Broadway tunes, then…forget the music. Seriously. “Grandma Got Run Over By A Reindeer” et al. does not make for good digestion. Tomorrow morning, people will turn on any radio in the country and be assaulted by seasonal tunes. If you have kids that need entertaining, set up a tv and a dvd/vcr in a separate room with a limited selection of holiday classics (whichever holiday you like – I was brought up celebrating Chanukah but I can tell you that the holiday classic in our house was “White Christmas” with Danny Kaye – hey, the Jewish kid was the best part of the entire film) and a helpful teenager to keep the fighting under control.

There you have it: cheap, neat, tidy, filling and nutritious. Happy Holidays.

(originally published at Oxdown Gazette)