I’m willing to try any dessert you can set on fire.  Figgy pudding (or plum pudding as it’s also known) delivers on this front making it one of the more exciting holiday treats, but the flavor may or may not be your cup of tea. Figgy pudding is a traditional English Christmas dessert. It resembles a fruit cake minus the maraschino cherries and is loaded with booze. The name is a huge misnomer because it doesn’t have to contain figs (just dried fruit) and it’s not a pudding as Americans know it. Instead, what sets it apart from other cakes is the cooking process. Figgy pudding is steamed in the oven through the use of a water bath. Another reason figgy pudding stands out from other desserts is its cameo in the classic carol “We Wish You a Merry Christmas.”

Looking for a memorable way to present it?  Douse it with brandy and set it ablaze (carefully, of course). It will wow your guests and be an unforgettable end to any meal. If you want to try some but don’t have the two hours needed to cook this cake you can purchase it at World Market ($4.99-$14.99). I found it to be rather tasty. It’s like fruit cake–without the cake part getting in the way. But be forewarned, if you don’t like marmalade or raisins you won’t like this cake. If you do enjoy those things, then you’re going to love it.

Last week I wrote about how stressful it can be when you’re hosting Thanksgiving. Since more of us will be guests than hosts, here are my guidelines for being a great guest. After all, getting invited back means you won’t have to host next year!

1. Offer to bring something…then make sure you bring it on time and ready to serve. Your host’s oven and kitchen space will be very limited, the last thing they need is for you to be cooking your dish, or worse, assembling it and making a mess.

2. Arrive on time. Even if your host is notoriously late to serve the meal, make sure you’re raring and ready to go at the appointed time. Conversely, don’t show up hours early. Your host has enough to do—entertaining you shouldn’t be one of them.

3. Sample the sides. It may look like a lot of food, but it’s also a lot of people, and there may not be enough to go around if you take more than your fair share. So even if the only side dish you like is mashed potatoes, refrain from filling half your plate with spuds. Wait until everyone has been served and then add to your portion. Also, sampling avoids having to choke down a large quantity of something after learning it tastes awful.

4. Bring a gift…but don’t expect it to end up on the table. An edible host or hostess gift is just that—a gift. It’s intended for the recipient and they don’t have to share it with you or anyone else at the party. You may bring it secretly hoping they’ll pass it around, but it might not go with the rest of the meal or there may not be enough for everyone. Whatever the reason, don’t be offended and don’t draw attention to the fact that it’s not out for public consumption.

5. Stay out of the way. This is especially important for overnight guests. Be sensitive to your host’s need to prep for the Thanksgiving meal. Don’t linger too long after breakfast. The kitchen is expensive real estate on Thanksgiving and your host needs every inch of space without having to work around you and your cereal bowl. By all means, don’t eat anything unless it’s offered. You never know what will be used for the Thanksgiving meal so avoid raiding the fridge for a midnight snack the night before.

6. Offer to help. Be ready to pitch in at a moment’s notice, but don’t turn up your nose at your assigned job. It may not seem important, but whatever you’re tasked with is one less thing your host has to do before everyone can sit down to the meal. Whether that’s setting the table or walking the dog.

When November rolls around, hosts and hostesses across the United States brace themselves for what is arguably one of the most nerve-racking holidays of the year. Not only are you expected to cook for a small army, you’re also making food that everyone has an emotional attachment to. There is a ton of pressure (external and internal) to incorporate everyone’s favorite side dishes, even if they’re not your own. If you’re housing overnight guests, the stress level is bumped up tenfold while you try to juggle your guests comfort while simultaneously keeping them out of the way. And most people will take your hospitality and hard work for granted; leaving you feeling like your efforts went unnoticed. Ironically, hosting Thanksgiving can be a thankless job.

I say that doesn’t have to be the case. Here are my tips for removing the anxiety from your Thanksgiving meal so you can relax and enjoy the day.

1. Embrace the potluck.

There’s a reason all the paintings of the first Thanksgiving show the Pilgrims holding bowls of mashed potatoes and Native Americans bringing corn. The two groups shared in the responsibility of the meal. Somewhere along the way we forgot that the essence of Thanksgiving is about coming together and sharing what we have. Bring back the spirit of the holiday by supplying the turkey and asking your guests to supplement the meal with side dishes they love. Afraid you’ll have too many sweet potatoes and not enough green bean casserole if you leave it up to the guests? Make a list of the sides and desserts you want at your table and allot one to each person when they ask what they can bring. If they can’t stand to have Thanksgiving without their favorite cranberry relish then they can bring it in addition to their assignment.

2. Prep now. Play later.

Feeding a lot of people is something I do every day. And while you may not be in the restaurant business, that doesn’t mean you can’t apply some of the tricks of the trade to your kitchen. The biggest of which is preparation. If we chopped, mixed or assembled everything upon ordering, it would take hours for customers to get their food. The same holds true for your Thanksgiving feast. Identifying what you can make and do ahead of time can make all the difference the day of. Write down a timeline starting with a few days before Thanksgiving and going all the way up to dinner. Estimate how much time you think it will take for each step and tack on at least 15 extra minutes because everything always takes longer than you anticipate. Plan your cooking schedule to avoid bottlenecks. Dishes that cook at the same temperature can share oven space, reducing the total cooking time. Mapping out your day will save time and help everything go smoothly, getting you out of the kitchen for the other Thanksgiving festivities like parades and football games.

3. Become a job creator.

You may be hesitant to let others into your kitchen. You know where things are, they don’t. You may not fully trust their abilities. You may not have the space. But chances are good your guests will still congregate in your kitchen whether you intend for them to or not. You might as well give them a job, otherwise you’ll end up feeling like you’re on a cooking show and I know how nerve-wracking that can be! When you’re creating your timeline, highlight the jobs that can be assigned to someone else. Guests that are good cooks can become your sous-chefs. Create a work station with all the tools, baking dishes and food they’ll need laid out. This will keep them out of your way and ensure they won’t be constantly asking for things. For guests that aren’t the best in the kitchen, ask them to set the table or put them in charge of monitoring timers and schedules to keep everyone on track. As with your sous-chef, pull everything they’ll need out of the cupboards to avoid being interrupted with questions.

4. Know your limits.

If you couldn’t find your kitchen on a map, you might not want to make Thanksgiving its first test run. Make what you feel comfortable attempting, but don’t feel guilty turning to the pros to supplement your meal. There are many high quality restaurants that will cater side dishes, desserts and breads. Some even offer cooked turkey. Served in your own dishes, you guests will never know you didn’t make it. You’ll also avoid the sinking feeling you get if you scorch the mashed potatoes or your Jell-O mold doesn’t set like you wanted.

The 83^rd Academy Awards are this Sunday and winning an Oscar means two things: 

1. You’re recognized as exceptional at your craft by your peers and colleagues.
2. You get to go to an exclusive party catered by Chef Wolfgang Puck.

Guess which one I’m envious of? 

This year the Governors Ball, the celebratory dinner following the awards ceremony, will feature a menu of sushi, tuna tartare, mini Kobe cheeseburgers, black truffle pizza and pan roasted Dover sole with vegetable paella just to name a few.

Cooking for large groups – tips and tricks

The holidays have arrived. Time to feed friends and family. Lots of them. The notion can be intimidating even for the most seasoned cook. It took me a while to get used to feeding 15,000 people. A day.

Don’t freak out. I’ve got you covered. What follows are brief, calm-inducing tips to help you and yours navigate this holiday season.

1. Know who you’re feeding.

Does your aunt Kate have an allergy to nuts? Does your nephew Tom have a severe aversion to little marshmallows on his sweet potatoes? Don’t hesitate to ask your guests these questions. Nothing is more frustrating than spending hours in the kitchen madly cooking up dishes your guests won’t enjoy.

2. Get started early.

Plan your menu in advance. Do all the shopping and initial prep the day before. Ideally your menu should center around dishes that require as little last-minute prep as possible. This will reduce stress and allow you to actually enjoy the company.

3. Get the party involved.

If some last-minute prep items couldn’t be avoided (some dishes are worth the extra work), let your guests get in the game. Most people love to play in the kitchen. It’s a bonding experience and many of our greatest holiday memories are born around the oven or the mixing bowl.

Come to think of it, I’ve never been to a party that didn’t end up with everyone in the kitchen anyway.

Follow these three simple tips and I guarantee you’ll have more fun this holiday season.

Happy Holidays. Happy Cooking!

Best,

Chef