PrintRight now, my kitchen is in total disarray. That's because a couple of weeks before Thanksgiving, I go through everything perishable, shelf by shelf, before the holiday season begins.
I start by checking expiration dates. Dry herbs and spices get the sniff test. They can lose pungency in a few months if stored improperly. Did you know that both can be at least 2 years old when purchased?
They take a year to grow and harvest (some longer) and sometimes a year to get to the grocers. Whole spices keep longer than ground ones. All should be stored away from heat, air and light.
Leaveners/flours: Baking powder is fresh if a teaspoon fizzes right away when poured into a half cup of hot water.
Baking soda doesn't seem to deteriorate so I don't worry about that. But if you're not sure, pour a bit into some vinegar or lemon juice. It will fizz right away if it's fresh.
My pantry flours get a sharp eye. Self-rising flour contains leavening which could lose its oomph. Whole grain flours, if not stored in the refrigerator or freezer, can be cozy homes for beetles (don't worry, they aren't harmful, but who wants to bake with that stuff?).
If you remove the flour from the bag, label with an expiration date.
Olive, canola and other base oils: These stay fresh in a cool, dry place. Store delicate nut oils in the refrigerator. Solid shortenings are usually good through the expiration date.
Bloomin' chocolate: If chocolate develops a grayish "bloom," that's due to temperature changes and won't affect the final product.
Dried fruits: Last year, there was a bag of currants that got lost in the shuffle. When I opened them for a holiday stolen, they were hard enough to break a tooth. They had been purchased just a few months earlier but dried fruits are notorious for losing moisture.
Extracts: Vanilla and other extracts are good pantry keepers (don't refrigerate).
Turkey talk with trimmings
If the thought of baking a huge turkey sends you to a therapist, roast two small ones, which cook in a shorter amount of time.
Potatoes can be peeled ahead and submerged in water stored in the refrigerator. After mashing, put in a sprayed crockpot on low for several hours.
Sweet potato casserole with a twist
It's a given that the sweet potato casserole accompany the turkey. Here's one that has a marshmallow/nut topping. It's adapted from one of my Southern Living recipes. If you want to use a sugar and butter substitute, along with an egg substitute. I think that will work, too.
About 5 pounds sweet potatoes, baked at 400 for an hour (or cooked on top of the stove) until tender. Cool, peel and mash.
1 cup sugar
1/4 cup milk
1 stick butter, room temperature
2 large eggs
2 teaspoons vanilla
Topping:
1/3 cup chopped nuts
1 generous tablespoon brown sugar
1 teaspoon cinnamon (opt)
1 generous tablespoon butter, melted
After baking:
1 1/2 cups mini marshmallows
Preheat oven to 350. Beat potatoes, sugar, milk, butter, eggs and vanilla until smooth. Put into sprayed baking dish.
Combine topping ingredients except for marshmallows and sprinkle on top. Bake 30 minutes.
Remove and let stand 10 minutes. Sprinkle with marshmallows. Put back in oven about 10 minutes. This reheats well in the microwave.
Rita Nader Heikenfeld is Macy's certified culinary professional and family herbalist, an educator and author. E-mail her at columns@communitypress.com with "Rita's kitchen" in the subject line. Or call 513-248-7130, ext. 356. Visit Rita at www.Abouteating.com.
