Holiday Cooking

Holidays - a time to indulge and splurge. Holiday cooking is more decadent, more precise, and more abundant. Find out how to make your holidays better by presenting your foods with a better holiday flair and flavor.

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Time to start preparing all those rich and tasty foods.

You can make holiday foods more healthy, and sacrifice the rich flavors and crispiness, or you can just go for perfection with everything and use the best ingredients. If you are serving people with health problems, you should tone down the calories and richness. If you are serving people who are perhaps younger and healthier, you can go for the rich flavors and textures.

For cookies - you won't get the same effect unless you use real butter (not even margarine) - but to make a healthy substitute, you can use some fruit based shortening substitute. Try to make rich spice flavors stand out more if you use a substitute, so the cookies won't taste "flat." Using butter gives you the right rich flavor, and the correct crispiness and softness - but you can try to enhance flavors rather than texture or richness.

Sugar in the cookies and sweets - you can try to use honey or brown sugar instead of processed white sugar, but that won't cut the calories. You can use fruit based sweeteners (not sugar substitutes such as Sweet 'n Low, etc. - you can't really bake well with them), or fruit juice to help sweeten.

Browning effect - try pasting some egg whites (whipped with a bit of water) on top of whatever you are baking.

For turkeys, boil the giblets and neck in water for about 1/2 hour, then use the broth that comes from that to baste the turkey with - no need to add butter or other oils.

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