The no-stress guide to holiday entertaining
By Marcy Horwitz CONTRIBUTING WRITER
Breathe.

Elli Morris/Chesterfield Observer Carolyn Elliot hangs an ornament on a tree at RSVP in Sycamore Square. Elliot decorates the store each year for the holidays.

Breathe in. Breathe out.

You can do this. You really can prepare for the holidays without losing your mind or taking out a second mortgage. And there are people out there who can help you.

Let's start with the décor.

Puck Snidow of RSVP says the "in" look this year is "skinny trees" and lots of bright, pretty color. Feather trees in pink, apple green and turquoise will sparkle throughout the holidays. They're great in corners - and so easy to trim, you can put one in every room.

Looking for a more inexpensive way to create a new holiday look? Use what you have already, but use it in a different way, says Sherri Flemer, interior designer with Redefine Design.

Perhaps you can reposition the items in your collection. Regrouping familiar objects brings attention to one special piece. Consider whether your light fixtures draw the eye to your tablescapes - or whether they make it difficult for guests to see your objects d'art. Maybe you need to leave a few things out this time around; you can always bring them back next year.

Now that you've gotten the place looking festive, it's time to think about food.

"Keep is simple," says Joe McGinn, Mulligan's general manager. That will allow you to focus on what's important: the people in your life. "Family and friends, they're everything," he says. "You have enough to worry about. You shouldn't have to worry about the food."

McGinn suggests making a batch of Mulligan's Spinach Crab Dip (see recipe on page 3) to help your guests keep the edge off while you're busy with last-minute details in the kitchen.

Mark Kimmel is a culinary arts instructor at Chesterfield Technical Center. By day, he works in an expansive, well-outfitted teaching kitchen. At home, though, his kitchen is just like yours and mine: too small.

That doesn't stop Kimmel from cooking a full holiday menu "from scratch," he says. "I don't use canned vegetables."

What's his solution for cramped cooking? Crock pots.

"Last year, I bought six crock pots. I braised sweet-and-sour red cabbage in one, slow-cooked green beans and mushroom casserole in another, made sweet potatoes and dressing in the others (see recipes on page 3). I roasted my meats in the oven and sautéed my vegetables on the stove, and I was ready to go."

Kimmel also suggests that you prep as much as you can beforehand.

Tim Clinton, executive chef with Sodexho at LandAmerica, says inexpensive can also be chic when you serve your guests appetizer cheesecakes (see recipe for Apple Bacon Gorganzola Cheesecakes on page 3). "They're like supped up 70's cheese balls," says Clinton, only more elegant. And they withstand holiday travel well. Clinton suggests pairing appetizer cheesecakes with your favorite cheeses to make an impressive cheese board. Serve with Pinot Noir-but make sure Santa has a glass of milk to go with his!

Is it your turn to bring the side dishes to the family Thanksgiving table? The side dish station at Dream Dinners helps you save time on shopping and prepping ingredients. You can make stuffing, biscuits, potatoes, gravy, relish and a seasoning rub for the turkey - and everything freezes beautifully. (Hint: make double portions now and freeze one for Christmas.) My Girlfriend's Kitchen and Meal Makers offers a similar option.

You can also purchase pre-made side dishes at grocery stores.

Or, skip cooking altogether and hire a caterer. Yeah, it costs more, but can you put a price tag on having a stress-free holiday?

"Just tell us who, what, where, when and what you want to spend. Then relax and enjoy the party," says David Napier, chef and founder of White House Catering. Elegant Southern fare is his specialty. Even if you have a caterer do all the hard work, you'll still want to make a few Power Subs (see recipe on page 3) to keep you going while you primp for the party. Now, where were we? Ah, yes. Breathe in. Breathe out. Breathe in. Breathe out....