It seems (at least in my household) that the bulk of the holiday planning is often left up to the female in the house. From planning, inviting, hosting, shopping, wrapping, mailing, cleaning, cooking, decorating to purchasing my in-laws presents (hello honey….what did you do before you met me?) I am exhausted before the 25th even hits. And this year with the economy weighing down on us as it is, I’m not looking forward to the added financial stresses.

But enough of the humbug! There are some tips that I have learned over the years to help make the holiday season as stress free as possible and no it doesn’t include copious amounts of rum and Egg Nog! A Holiday without planning is anything but a holiday in my books and to that point each year I plan, plan and then plan again but even earlier. Here are a few of my tips and a recipe to help get you through the holidays. And if these don’t work for you….hire a cleaning lady, chef, butler and personal shopper and you just might have the best holiday yet!

· Clean out your fridge, freezer and pantry now. It not only helps to provide the much needed space for all the dinners and baking you will no doubt be doing but it also helps you save money by knowing what you already have on hand so you don’t double purchase.

· Wash and iron the table clothes and napkins now. Or even better – send them out to the dry cleaner. If not, you’ll find yourself trying to strategically hide last year’s gravy spots with the candle holders.

· Take the time to make a few freezer friendly meals that you can pull out at a moment’s notice to serve the family on those hectic shopping days. Soups, stews and casseroles are ideal.

· Make one or two finger foods that can go into the freezer and be popped straight into the oven when people drop by unexpected. Check out the Hors D’oeurves section on the recipes page of my website http://www.thecookscompanion.ca/ for a great Cheddar Dill Puff recipe that is perfect for this.

· Give the gift of home made goodness by making jams, chutneys or flavoured vinegars to give as gifts and hostess gifts this year. An hour in the kitchen now will save you time and money when you need to get your hands on a gift quickly. To get you started here is a recipe for Pear, Date & Cinnamon Chutney that is quick, easy and delicious.

Happy Holiday Season to you all!

Pear, Date & Cinnamon Chutney
Makes about 1 kilogram (2 lbs)
Preparation Time: 30 minutes
Cooking time: 60 minutes
Notes: Served with a smear of blue cheese on a cracker or baguette slice, this chutney is a wining combination of savoury and sweet. The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.

Ingredients:

· 500ml (2 cups) cider vinegar
· 1 kilogram (2.2 1bs) ripe pears, peeled, cored and chopped
· 450g (1 lb) pitted dates, chopped
· 2 red delicious apples, peeled, cored, chopped
· 18-20 shallots, sliced thinly (or 2 medium red onions, sliced thinly)
· 1 cup firmly packed brown sugar
· 2 cinnamon sticks

1. Place 250ml (1 cup) of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender.
2. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. (The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.)

Tips for Sterilizing Jars:
· You will need to sterilize your jars or the chutney will go moldy. Wash them thoroughly in warm, clean, soapy water. Drain upside down on a kitchen paper towel and then place on a baking tray in a preheat oven at 140C/285F for 15 minutes. Turn the oven to its lowest setting and keep jars inside while you make the chutney.

Tips for Storing:
· Using a ladle, transfer the chutney to sterilized jars while still hot.
· Cut circles of baking paper (parchment paper) to fit inside tops of jars, then place on the surface of the cooled chutney and seal with lids.
· Label and date jars and store in a cool, dry place away from direct sunlight.