Yes—I am one of those home cooks who prefers most things homemade (that can be annoying, I know). But I swear, I’m by no means anti-storebought. If I had all the time in the world, I would have a pot of homemade chicken stock simmering away on the stove each week and my house would be filled with the never-ending aroma of freshly baked bread. But…that’s not my reality—as it isn’t for most. I like a good shortcut. I need a good shortcut. I have my weekday shortcuts which can be a post all its own. But I also have an arsenal of entertaining shortcuts that are storebought and can still come across as effortlessly elegant.
What can’t you do with a rotisserie chicken? Go ahead, I’ll wait. My rotisserie chicken recipes might as well be written on one of those old-timey scrolls that comedically sprawls across the floor in movies. And while I love a homemade roast chicken, my busy schedule often has other plans. I have no problem with saving myself some energy and buying one of these beauties before entertaining and using it in pasta, on top of pizza, in egg rolls, etc. Incorporating it in something homemade is such a good trick for taking a shortcut and making it elevated.
Everyone wants an impressive appetizer when entertaining. Is there anything more stunning and mouthwatering than a gorgeously arranged cheeseboard? *Arranged* being the operative word here. All you need to do is buy an assortment of delicious cheeses and accoutrement and simply make them look pretty together on a board. Start with some good crackers, grapes, dried apricots, walnuts and some chutney. The spread will look stunning, and it will hardly be work for you.
Have you ever tried to make croissants? I have, and I’ll tell you—it is an allll day ordeal. While they are delicious homemade, buying them is without a doubt the way to go. I love having people over for brunch and serving storebought croissants with a good jam on the side and some fresh in-season fruit. One of my tricks to take it up a notch though it to lightly brush the croissants with some water and heat them in a 350-degree oven for about 5-8 minutes. This makes them taste like they’re homemade without the hours and hours…and hours of work.
Homemade sauces are unequivocally better. But there are times when making them simply isn’t practical. I love to buy a storebought marinara or pesto and doctor it up a bit. Lending just a layer of a home cook’s touch can trick guests into thinking this pantry ingredient was actually labored over for hours. Taste your sauces to learn what you could add to them. I love swirling in a good glug of cream to my jarred marinera to make it more like a creamy vodka sauce. And speaking of cream, I often take jarred pesto and mix it in with mascarpone to make an out of this world creamy, silky pesto pasta.
Storebought ingredients are wonderful, and they can absolutely be elevated. Just remember, when in doubt, doctor them up a bit. Add a homemade flare and they will fit right in with the rest of your entertaining spread and save you some much needed time and energy.
