Author: Admin

What kind of wine does one serve at the family Thanksgiving meal? The best advice, says master sommelier Matt Stamp, from Napa, California, is not to overthink it. There are so many dishes served at this meal, including contributions from many relatives; with this in mind, it is best to keep it simple. If you want to highlight the various flavors of the meal, serve a light, fruity white wine. If you would like to complement the earthy side of many dishes, choose a red wine with delicate tannins. Having a fizzy drink or a dessert wine is also acceptable. Just make sure you bring enough wine for everyone: usually between two and four drinks per person. There are about five glasses in each bottle of wine, so this should help you estimate. Matt also gives us wonderful suggestions for specific wines in each category to boot – enjoy!

Key Takeaways:

• Don’t overthink your wine selection, a white wine will brighten any meal.
• A red wine will complement the earthy tones of your holiday feast.
• A bubbly drink will help wash down your meal and make uncomfortable situations much more pleasant.

“To brighten the meal and highlight its toasty flavors and unctuous textures, offer white wine with a little richness and a touch of fruity sweetness.”

Read more: http://www.seriouseats.com/2017/11/thanksgiving-wine.html

Making mashed potatoes is a needed thing at Thanksgiving. More important is making good mashed potatoes. Though the author likes a food mill there is no problem with staying with a masher. The potatoes are key though. Stick to russet or Yukon gold. The waxy red bliss won’t work as well in the mash. The dairy needs to be heated up. The hot butter coats the starch and leaves it smooth and then the half and half add more smoothness. Salt and pepper like always to taste.

Key Takeaways:

• Pick a Yukon gold or russet potato to get smooth and silky mashed potatoes, avoiding the waxy red bliss.
• While the author prefers a food mill, feel free to use whatever you want to mash, rice or mill those potatoes.
• Heat the dairy (butter and half & half) on the stove top, so it can coat the starch and keep those potatoes creamy.

“This warm, creamy, dairy-laden starch might be more of an indulgence than everyday fare these days, but even if you only have them once a year (Thanksgiving!), I say go all out and do it right.”

Read more: http://www.thekitchn.com/how-to-make-mashed-potatoes-for-a-crowd-cooking-lessons-from-the-kitchn-180434

Mashed potatoes need not ruin your schedule. You can find time to make them no matter what you have going on. This is wonderful news because they are a great side dish which can accompany almost any meal. This gives ideas for four types. You can make them your own, though, by adding any number of seasonings and other ingredients. They lend themselves well to being doctored up. This gives ideas but is not the limit of what you can do.

Key Takeaways:

• Four ways to make mashed potatoes, depending on your time and kitchen requirements.
• Four recipes for mashed potatoes: stovetop, slow cooker, make-ahead and pressure cooker
• Article contains five bonus potato recipes for readers to download

“Here are four ways to enjoy some spuds — all of them classic, creamy and mashed.”

Read more: http://www.simplyrecipes.com/mashed_potatoes_recipe_round_up/

This Olive Oil and Apple Bundt Cake is the perfect dessert for your upcoming Holiday. The cake has grated apples in the batter, which makes the cake extra moist, and delectable. Olive Oil is added to make the cake healthier than the average dessert. You generally use two large apples, but sometimes you can use three small apples. If you think the batter is a bit thin, you can add a bit more flour to thicken it a bit. Bake into a bundt cake for presentation and drizzle with a topping such as caramelized chocolate.

Key Takeaways:

• This olive oil and apple cocoa cake is the perfect sweet treat for the holidays or anytime you want to serve something heavenly.
• While it’s definitely still a dessert, this moist and fluffy cake is a bit healthier due to the cup of olive oil in place of butter.
• For a delicious and simple treat dust the cake with confectioners’ sugar, or add caramelized white chocolate for a more decadent dessert.

“This is a very fluffy, moist and tender apple cake that gets drizzled with caramelized white chocolate”

Read more: https://www.thehungrybites.com/olive-oil-apple-cocoa-cake-with-caramelized-white-chocolate/

Today, compote is normally a topping. Stella Parks’ created a recipe to prepare apple compote the old fashioned way, as a dessert dish. She uses a mix of apples. They are peeled, cored, and sliced. Extra care is used to pare down any sharp edges. They are then poached in a syrup of apple cider and brown sugar with lemon peel and cinnamon. Drain the apples when they are Al Dente. Serve warm or at room temperature. The syrup can be reduced and used to sweeten drinks.

Key Takeaways:

• Do leave enough syrup to keep the apples glistening and well sauced, but not so much that the fruit is swimming in the bowl, a surefire way to waterlog your dessert
• According to my 19th-century guide, compotes are not meant to be stored long-term, likely because reheating would destroy their delicate, tender texture
• I love this apple compote spooned over thick slices of gingerbread, dishes of rice pudding, and scoops of cinnamon ice cream, but it’s a nice touch for crispy yeast-raised waffles and French toast

“While today’s chefs are more likely to treat compotes as an accompaniment to some other dessert than as a stand-alone dish, I wanted to make my recipe the old-fashioned way, with carefully sliced and peeled fruit lightly cooked in an aromatic syrup.”

Read more: http://www.seriouseats.com/2017/11/how-to-make-apple-compote.html

Marinara sauce is good for many things. It’s often eaten on pasta but doesn’t have to be limited to that. If you want to make your own you can control the flavors and nutrition. It’s good to do that if you have any special dietary needs. This recipe for marinara is easy to do and you only need one pot which will make cleanup easier. Hoe made the sauce is superior to the stuff you can find in a jar and isn’t hard to make.

Key Takeaways:

• The easy one-pot marina sauce recipe is a classic for adding a homemade touch to your pasta dishes.
• Wake up your senses with the wafting aroma of this one pot wonder.
• This marinara recipe only requires one pot and nine ingredients.

“This 1-pot, the 9-ingredient recipe is forgiving. As long as you start with quality tomatoes and herbs..”

Read more: https://minimalistbaker.com/easy-1-pot-marinara-sauce/

This lentil and potato stew is a great staple dish that can be made with simple ingredients you already have in your kitchen, like lentils, carrots, potatoes, and frozen greens. The rosemary, paprika, and cayenne pepper are totally optional depending upon your personal taste. It’s important to follow the recipe with regard to timing of when to add the ingredients, otherwise, you could end up with mush. Soaking the lentils for 24 hours before preparing the stew will help them to cook faster.

Key Takeaways:

• Consider using one tasty recipe to prepare a table at home. The cozy lentil & potato stew is something that everyone will appreciate.
• The stew is actually made from pantry staples and packed with warming flavors. Cozy lentil and potato stew is the right choice that people want to use.
• It is packed with warming flavors, perfect for the winter season. Guests will appreciate the taste of the stew once it is prepared.

“Cozy lentil and potato stew made with pantry staples and packed with warming flavors.”

Read more: http://www.occasionallyeggs.com/2017/10/lentil-and-potato-stew.html

If you love the flavor of Nutella, you are not alone. But it’s not just a spread or flavoring. You can make it into icing and use it on cupcakes too. In this recipe, the vanilla cupcakes are kept simple to offset the Nutella icing without conflicting. Of course a little more chocolate can’t hurt and it works with those too. Adding sour cream to the cupcake batter keeps it moist and the Nutella is made into buttercream icing. This is one dessert that won’t be around the house too long.

Key Takeaways:

• A twist on traditional buttercream frosting is to use Nutella to make it a creamy chocolate flavor
• Nutella is a good way to flavor buttercream frosting and creates a delicious chocolaty flavor
• Buttercream frosting flavored with Nutella pairs well and the flavor is more intense with vanilla or banana flavored cupcakes

Read more: https://tarasmulticulturaltable.com/nutella-buttercream-cupcakes/

Chili is a prime go-to meal for comfort food for yourself or even entertaining. There are a number of takes on the mix of beef and beans but it’s most classic with peppers and spice. Here’s a version using jalapenos for a surprising tang and miso for an earthy taste that goes well with beans. You’ll cook it in the traditional one-pot way and it’s best simmered for at least 30 minutes. Top with sour cream, another classic, and some avocado slices. One taste and this will be another addition to your chili recipe collection.

Key Takeaways:

• Foodgawker gives us another interesting and beautiful meal to look at
• This one is a fun combination of Mexican and Japanese ingredients for a chili.
• The best thing is it is a quick prep taking on 30 minutes to cook.

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Read more: http://www.climbinggriermountain.com/2017/10/miso-jalapeno-beef-chili.html

These cookies are crunchy because of the pretzel. They have a delicious salty and peanutty flavor. You should not prepare them for anyone with allergies, though, since nut allergies are very serious. Always ask someone before giving them one of these. They are a big hit because of the crunch and they are a great way to use up pretzels you have lying around. Peanut butter is a popular flavor for cookies and is a hit with children.

Key Takeaways:

• These cute cookies feature a traditional peanut butter chocolate chip cookie with a pretzel pressed in.

Read more: https://www.justsotasty.com/peanut-butter-pretzel-chocolate-chip-coookies/