Christmas conundrums

Q Any tips for cooking for a crowd?

A Don't expect yourself to do the impossible. Recognize your limitations and create a reasonable game plan. Canadian Living food editor Elizabeth Baird suggests keeping the menu simple and avoiding last-minute fussing. "Make your first course as easy as possible: a soup that just needs a reheat and special garnish, or an upscale salad that all you need to do is plate," she says. "And choose a dessert that can wait in the fridge, one that you can make in advance."

For an easy main course, consider boneless roasts, hams, fish fillets, or braised or stewed dishes like coq au vin or boeuf bourguignon. Cooking for a crowd might mean doubling some side dishes. "When doubling any savoury dish, hold back on the salt," says Elizabeth. “Add enough for one recipe, then taste and adjust the salt and other seasonings just before serving." (Seasonings can lose some of their punch as cooking times increase, so do a final taste test and adjust seasonings accordingly before plating the food, even where recipes have not been doubled.)

On the dessert front, says Elizabeth, "you can double the servings if you're making pastries, cookies or squares, and your mixing equipment is big enough. But for cakes, it's better to make two batches of batter, especially if your cake pans and oven aren't up to a double batch."