Lessons from a Michigan Innkeeper: Celebrate with Food

Thanks to Julee Rosso, owner of the Wickwood Inn in Saugatuck, for part 2 of her series, Lessons from an Innkeeper.  As we approach the holidays, remember that a B&B can be the perfect place to relax, renew, and get in the spirit during the coming season.

During the holidays, I believe cooking becomes about more than just the finished product. My priorities:

Keep it fresh. Start your meal planning in the produce section. No longer are we charmed by eating everything, anywhere, all the time. We want to eat only food at its freshest and best.

Lighten up, simpler is always best

Lighten up, simpler is always best

  

   

Lighten up. Simpler is always best. There’s no reason to stuff your guests at holiday time. Save that for the turkey! Instead of two kinds of potatoes, serve more vegetables or even wild rice. Begin with a soup—squash, roasted beet, potato, leek or broccoli. Brush the turkey with olive oil instead of butter. Try roasted winter veggies brushed with olive oil and sprinkled with herbs.

 

 

Be creative and hold on to traditions, but add some pizzazz

Be creative and hold on to traditions, but add some pizzazz

 

Combine traditions.

Celebrate your family’s history. Make those treasured recipes in memory of those who aren’t there—scalloped oysters from Grandma, Uncle George’s applesauce. These connections are especially important during the holidays. Ask family members to volunteer to bring a dish for the big holiday meal. It makes everyone feel involved.

 

 

 

Make it memorable. Set aside an evening or weekend for the family cooks (all ages welcome) or a flock of good friends to bake holiday cookies together.

Make enough to share and plan to send guests home with leftovers

Make enough to share and plan to send guests home with leftovers

 

Make enough to share. Send guests home with leftovers from your holiday meal, maybe in a special container or on a plate that doubles as a gift. Throughout the season, remember an elderly relative, neighbor or sick friend. Frozen soups, stews, pasta sauces and one-dish meals make thoughtful gifts.

 

Julee shares two more of her favorite recipes this week:  Asparagus and Arugula Frittata and Rustic Potato Skins with Basil Cream Dip.

 

 

Trees, garlands, and sparkling lights make the holidays come alive, especially at the Wickwood Inn. Next week, Julee shares her strategies for creating holiday magic. 
 

Julee RossoJulee Rosso is the owner of the Wickwood Inn in Saugatuck, author of the Silver Palate Cookbook, and Michigan Travel Ideas contributor.  If you have questions or comments for Julee, please leave a comment below, or contact her via Facebook or on Twitter.

  • http://www.adventureinnbedandbreakfast.com Sandy White

    Saw your Silver Palate cookbooks this past weekend, well-worn and in a place of honor in the kitchen of a friend in suburban Toronto. And at our B&B on Lake Huron this coming weekend, my husband will prepare pheasant breasts using a recipe you developed for Cornish hens. With dried fruits and green olives, white wine and brown sugar, among other ingredients, it’s an unlikely-sounding recipe that turns out to be a hit every time. Thanks, Julee.

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