Thanksgiving Substitutions

This year, as in previous years, I learned to substitute in order to make our Thanksgiving accessible to the kosher members of the family, as well as to the Organic Vegan members. I learned that Vanilla Soy (regular) is a great substitute for evaporated milk in a pumpkin pie recipe; that Soy milk (regular) makes a great substitute for the milk or buttermilk in biscuits; and, that you can make a green bean casserole, complete with fried onions on top, by substituting for the cream of mushroom soup, a "creamy" mixture made with finely chopped mushrooms sauteed in canola oil to which flour and regular flavored soy milk is added. Thanksgiving traditions are saved!!

The Hors d'Ouvre Dilemma

Many times, as a caterer, I am asked to prepare an Hors d'Ouvre menu. Did you know there is a calculation for figuring out how many of each to make? Well there is. So often I make suggestions of a number of kinds of hors d'ouvres. Then when I present it to the client, the client asks, "Can we get rid of this kind and will that save me off the total cost per person?" The answer is always and has to always be "No." The reason for this is that if I delete one of the kinds of hors d'ouvres I make, I have to compensate by making more of the other kinds, so that there will be enough hors d'ouvres per person. So, indeed, while you cannot save on the number of pieces that are made, you can make your caterer's job easier by having more kinds of hors d'ouvres so that she has to make fewer of each type.

In case you're wondering how to save money on an hors d'ouvre party, there are only two ways:

Invite fewer guests.
Provide fewer or no alcohol options.

I Won

Yup. Entered a small chili contest and shocked myself by winning. There were about seventeen entries. My chili got there first so it was given the number 1 and apparently, it was indeed number 1. I'm thrilled, but still shocked. Now don't laugh, but the "secret" ingredient in my chili is Coke. Good, old-fashioned, regular Coke-a-cola.

Ask the Chef

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