Nuts and dried fruits for the holiday: purchasing and serving

Read menu tasks

Make a list of dishes and see where the same ingredients are repeated: nuts in the filling, dessert decor and a separate appetizer. Add up the edible mass for these tasks, and mark the reserve on a separate line. This is a working method of planning, not a recommended nutritional allowance. The number of guests helps scale the menu, but does not replace the choice of portions and set of dishes.

Separate purchasing and preparation

Set aside halves for decoration, pieces for filling. Chop walnuts before cooking, as recommended by the California Walnut Board; label the measured portions. Test a new recipe on a small batch first.

Check limits to shared plate

Find out in advance about confirmed food allergies of guests and save information about the composition of prepared dishes. The nuts in the filling, the pasta in the sauce and the crumbs in the decoration remain ingredients. If a dish contains food that is unsuitable for a person, simply removing a conspicuous decoration does not confirm the safety of the remaining food. Serve suitable varieties separately and do not change their composition without notice.

Serve in small portions

For perishable items containing cream, dairy or eggs, the USDA recommends cold storage and small serving containers, which are replaced with fresh ones. Such dishes cannot be kept at room temperature for more than two hours, and in heat above 32 °C - for more than an hour. This rule applies to perishable prepared food. For dry nuts and dried fruits, keep them as directed and keep the main stock closed until the next serving.

Sources

• United States Standards for Grades of Shelled Walnuts — USDA Agricultural Marketing Service
• Buy and Store — California Walnut Board
• Food allergy — NHS
• Safe Handling of Take-Out Foods — USDA Food Safety and Inspection Service
• Make a Plan — USDA MyPlate