Keep your guests well fed and happy all weekend long with Rubschlager Holiday Recipes and Tips. We know food is a huge part of the holidays, not only as it relates to parties and the “big meal“ of the holiday. It also means being prepared to feed everyone who will be in our homes during the holidays – those who are sleeping there as well as unexpected guests at mealtimes.
The holidays can also mean preparing lots of appetizers or hors d’oeuvres to take to parties and gatherings. So, if you really want to enjoy the holidays this year – start preparing for them now by making lists and creating calendars for holiday food. This approach will help you tackle every aspect of preparation and reduce the number of frantic, last-minute trips to the grocery for a low stress, truly wonderful time of the year.
First, we are going to use three key lists to strategically tackle the “food” aspects of the holidays. These lists will also be helpful for holiday gift planning and getting the house ready.
This is a list of the relatives and friends you will need to feed and people who will be staying in your home overnight. Next to each person’s name, make a note of any special diet needs, favorite foods or recipes that they love most when they visit you.
Put together a comprehensive list of activities and gatherings you are hosting and those you will be attending where you will likely need to bring something.
For each event you are hosting, write the key adjective for the tone and feel of the event. Use this as the inspiration for your menu planning. Identify a key dish around which you will build the menu for the event. For example, my phrase for Thanksgiving this year is “New Traditions”. Things have really changed for my family and I this year with a move from the suburbs to the downtown center of our city, so it seems appropriate to start some new traditions. The key dish will be a completely different take on the turkey and more “composed” presentations of the traditionally shapeless sweet potatoes, green beans and corn pudding that are traditional sides at our house.
At-Home Meals List
To help make the planning process as headache-free as possible, create a list of every meal that will be eaten at home while house guests are with you during the holiday period.
To help with menu planning for these meals, we have created some simple Rubschlager holiday recipes and menus:
One important question to consider when Thanksgiving means house guests is; “How many breakfasts will I need to serve?” For Thanksgiving week, I suggest DIY breakfast for your guests. These breakfasts involve minimal cooking, but make your guests feel special and well cared for. There is already so much cooking going on in the ramp-up to Thanksgiving day that it is nice to minimize the amount of clean-up required other than the Thanksgiving feast.
Here are three fun and healthy DIY breakfast spreads that will please your family and guests without any real cooking on your part.
The Morning After (a really big night of feasting)
Arrange an an assortment of the Rubschlager square breads, Danish pumpernickel and the European-style Oatmeal are two of my favorites, with an array of fruit spreads, almond butter, mashed avocado and herbed goat cheese next to the toaster. Add a stack of salad plates, knives, a cutting board and a bowl of hard boiled eggs. Make sure there is plenty of fresh strong coffee and a pitcher of orange juice. This is a guilt-free breakfast that will get your gang off to a good start for a fun day ahead.
Breakfast Sandwich Bar
Think of this as a breakfast deli spread. Set out a bowl of fresh eggs, nonstick cooking spray, butter and small omelet or sauté pans. Provide salt and pepper as well. Let your guests prepare their own eggs the way they wish. Then on a large platter arrange leftover turkey, thin sliced Canadian bacon, a couple of different sliced cheeses, fresh spinach leaves, and fresh tomato slices. Fresh herbs give the spread a slightly fancier touch. Add a bowl of béchamel or hollandaise sauce and your guests are set up to create their own fantastic breakfast sandwich. Guests prepare their eggs, then pan grill or toast the bread of their choice and assemble their sandwich. I recommend an assortment of Rubschlager breads, Danish pumpernickel Squares, Rye-ola Flax, Bauernbrot Farmer’s bread. These thin slices won’t overpower the fillings or leave guests feeling heavy the way some breakfast sandwiches can. Round out this spread with a bowl of fresh berries, good coffee and fresh orange juice.
The Scandinavian-Style Spread
A basket of Rubschlager cocktail breads and thinly sliced smoked salmon or lox make a delightfully different breakfast. Place salmon or lox on a large wooden board. Surround with capers, sliced hard boiled eggs, sliced radish, lemon wedges and chopped fresh dill. Add a slab of softened cream cheese and let your guests go to town. Add a little shad roe or caviar and some sliced midget dill pickles if you want to get a bit fancy
Lunch on Saturday after Thanksgiving
Need a fun lunch for your family and house guests on Friday or Saturday following Thanksgiving and want to use your turkey leftovers? Try the Rubschlager Rosie Reuben.
Another fun Panini lets you use up all the leftovers from a charcuterie board as well as the turkey to create gourmet Turkey club paninis. Use up those bits of sausages, salamis and other cured meats along with the cheeses. Add some great mustard, pickles and leafy greens – let your guests build their own, then press in a panini pan.
For a really creative sandwich incorporating other leftover side dishes, show your guests just how good it tastes when the mashed potatoes and the green beans or Brussel sprouts get mixed up together. We call it the Handheld Shepherd’s Pie.
Spread leftover mashed or sweet potatoes on your favorite Rubschlager bread, then layer with green beans, corn pudding, and any of the other vegetable sides on your Thanksgiving table. Add some turkey, if desired, and top it all off with a spoonful of gravy. Top with another slice of bread and place in Panini press or pan grill.
This can also be enjoyed as an open faced sandwich warmed under the broiler until hot and melty.
Create Calendars for Holiday Food
Let’s start with Thanksgiving as an example. Make a calendar that starts with the Thursday prior to Thanksgiving and ends Sunday evening of Thanksgiving weekend.
Think through how you would like Thanksgiving week to go. Then mark the calendar answering the following questions:
- When do people start arriving?
- Mark all key food events?
- Which meals will you cook/provide at home each day and which will be eaten out?
- When will you block out time to cook/prep for each key food event?
- When will you grocery shop?
- Which dishes that get prepared ahead and when?
- What dishes will we prepare together?
- What items get picked up or catered and if catered when is pick up
- What gets prepared the morning of Thanksgiving
For more tips and holiday recipes, keep an eye on our blog and social media pages.