Stephanie Anderson

What's the problem with leftovers?

Stephanie Anderson

Of all my years living on this earth I have yet to comprehend why holiday leftovers are such a topic of worry. This is food we often wait to enjoy for a year, have it once then are left with a disdain for anything that is uneaten.  Why be in such a hurry to disguise them from their original state?   Sure some things just plain don’t have any curb appeal the next day (potatoes are guilty in this count)  but holiday food does not fall into that category. In fact, some foods are better when they have some age on them.

 

Case in point like so many things in life, they get better with age:

 

  1. A freshly iced cake is no good. Those cake and icing flavors need to meld to become one delicious unit. In fact pie is even better with some age on it.
  2. Anything braised is really better left overnight and reheated the next day (skim the fat). Sure it’s cooked the better part of a day but the extra step of letting it nap overnight in the fridge really adds the extra depth of flavor that makes braised food so exceptional.
  3. Bar cookies kept airtight. Fab a few days later if you can keep impatient hands out of the cookie jar.
  4. Tomato sauce. Slow simmering only does so much. Overnighting it in the icebox finishes it off nicely.
  5. Dips and spreads. With all the seasonings in them it should be only natural to allow them to marry 12 hours before serving.
  6. Soup. Any soup. 

 

 

If you still can’t stomach leftover turkey the solution is obvious: Make a smaller one next year. They taste better anyway!