Do-Ahead Timeline

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

• Prepare crepes for Caramel Apple Crepes. Layer crepes in an airtight container with wax paper between each crepe. Freeze.
• Prepare Beef Bourguignon, cool, wrap well, and freeze.
• Bake French Bread. Cool, wrap each bread separately in foil, and freeze.

• Prepare candied nuts; store in an airtight container.

• Prepare caramel apple sauce for crepes and cool. Cover and refrigerate.

• Thaw Beef Bourguignon in refrigerator.
• Shred cheeses for fondue.
• Trim broccoli and cauliflower for fondue if using.
• Prepare Garlic Mashed Potatoes and cool. Cover and refrigerate in a microwavable container.

• Thaw one French bread.
• Cut cubes for fondue; toast, then store tightly wrapped.
• Blanch broccoli and cauliflower for fondue and chill. Cover and refrigerate.
• Prepare all ingredients for Asparagus-Snow Pea Stir Fry, keeping each in a separate bag or bowl. Cover and refrigerate.
• Thaw crepes in refrigerator.

• Bring Beef Bourguignon to room temperature.
• Bring cheese and vegetables for fondue to room temperature.

• Prepare Swiss Fondue.

• Cook Asparagus-Snow Pea stir fry.
• Heat foil-wrapped, frozen French Bread in oven for 15 to 20 minutes at 375 degrees F.
• Reheat mashed potatoes in microwave at 50 percent power, stirring every two minutes until hot.

• Place crepes on individual plates. Heat apple caramel sauce and serve. Top with candied nuts if desired.