Do you remember when you were younger how holiday meals used to just appear on the table? Even into my young adulthood I had no idea what planning and hard work it took for our mothers and grandmothers to put together a holiday feast — and I am embarrassed to admit that I was never any help in the kitchen.

But here I am with a husband and two kids, and the generational tide has turned. Now it is my responsibility to host holidays.

Wait. How did this happen?

I was hoping to put it off as long as possible, but I am now in the throes of it, and honestly, I’m learning as I go and it isn’t as challenging as I feared. Believe me, I had a lot to learn about cooking, but much to my surprise, have found I really enjoy it.

I am now planning the menu for Christmas Eve, when we will host 13 people. I am asking friends’ opinions, browsing recipes online, looking at magazines, making lists and checking them twice. It helps that there are so many resources available these days — many more than our mothers and grandmothers had at their fingertips. Most often, I turn to Real Simple.

See below for photo credits.

I have decided to roast a beef tenderloin for Christmas Eve. Even a relatively unseasoned cook (pardon the pun) like myself can pull this off. It is fairly simple, yet just the word tenderloin exudes elegance.

I have made a whole tenderloin once before — three years ago — the first time I hosted Christmas. My whole family came from out of town, and not only was I cooking Christmas Eve dinner, but also Christmas dinner. This was a real test. It required being very organized (fridge space at a premium!) and putting together not just one big meal, but two.

That first Christmas was a bit nerve-wracking, but the meals came together beautifully. I think my family may have even been a bit impressed, wondering when I had actually turned into a good cook.

One tip I have learned: find a couple stand-bys that you can master and stick with them, especially when they work for you. One of my favorites has become sweet potatoes with pecans and brown sugar. I also have come to rely on green beans with prosciutto. With the meat, potato, and vegetable figured out, the meal is nearly complete.

See below for photo credits.

Another crowd pleaser I turn to when hosting Christmas is gingerbread cookies (and my kids can’t stay away from them). My children and I just decorated ours in colorful clothing with little frosting faces. If gingerbread men are too juvenile for your taste, we also devour ginger chocolate chip bars.

I am continually raising the bar for myself. My definition of success has evolved from just not burning anything and providing an acceptable meal to making something delicious and special for my guests.

As a young adult my dad told me (on more than one occasion), “If you can read, you can cook.” Reading will keep food on the table, but in my opinion the real recipe for success in the kitchen includes one part interest and one part dedication, with a dash of passion. I am still trying to perfect this recipe.

Photo sources:
http://www.flickr.com/photos/coltharp/ / CC BY-SA 2.0
http://www.flickr.com/photos/dongkwan/ / CC BY 2.0