Set yourself up for success with PBS’ ‘Mary Berry’s Ultimate Christmas’
planning the Christmas dinner menu is keeping you up at night, Mary Berry has a solution that will have your guests talking about it for years in a special coming to PBS.
In “Mary Berry’s Ultimate Christmas,” airing Monday, Dec. 19 (check local listings), the chef, author and judge on “The Great British Baking Show” comes forth with her ultimate Christmas feast using recipes that she’s perfected over 50 years.
So in the hourlong program, she’ll prepare a three-course meal that starts with a stilton and sage mini scone canape, followed by a traditional dinner of lemon and herb roast turkey with crispy roast potatoes, ruby red cabbage and apricot and chestnut stuffing. And for dessert, there is a traditional British Christmas pudding and a festive trifle with layers of custard, sponge cake and pear topped with spun sugar.
Berry also drops in on friends who share their own holiday favorites and she gives tips creating a sustainable, cost-conscious centerpiece.
There’s plenty of information here to help the home cook be successful and Berry says it all starts where every project does.
“It’s all about organization and planning,” she says. “Once you know how many guests are coming, sit down and choose the recipes, make your lists, preorder some things like your turkey. You don’t want to run out of foil or coffee, for instance, so make sure you stock up but with the right amounts – don’t over-order.”
“Then on the morning of the big day, it’s lovely to plan your seating plan so that people enjoy each other’s company, and dress the table well. I like to think of it like a play, a performance.”
Of course, in a challenging economy where everything is more expensive this year, putting on a Christmas dinner can be financially challenging. But there are ways of keeping costs down, says Berry, such as sticking to a shopping list and not overbuying.
“For example, think about if you need lots of different sweetmeats or cheeses,” she says. “Just one or two lovely varieties is fine. You don’t need lots of chocolates, a taste is good ... . Also, do accept help to keep the costs down. If your guests offer to bring the pudding or some chocolates or contribute to some wine, it’s lovely to agree.”
And if people come into the kitchen, Berry says don’t be shy about accepting help.
“I love people in the kitchen ...,” she says. “There are always last-minute jobs like preparing the sprouts, stirring the gravy or finishing the canapes, setting the table or the name places. I love to give people a job to do if they offer.”