When I saw this recipe in the November issue of Bon Appétit I knew I would make it. I thought maybe as a Thanksgiving dessert. But, it turns out I couldn't wait that long and made it the day after it arrived in my mailbox. Of course the fact that it was a bread pudding comprised of pecans, and bourbon, and butterscotch sold me. More than all that though, I was intrigued by the use of poppy seeds in this dessert. Poppy seeds in bread pudding? Well, yes. And - they work. The little bits of black splattered among all the other rich, creamy goodness add a nice crunch and texture.
Opening up the latest issue of Fine Cooking, we found it impossible to take our eyes of the cover. So who better to kick off our series of Thanksgiving Day recipes than the good folks at Fine Cooking who came up with this amazing-looking recipe and have let us share it with you. So if you've got the bird in your sights but are lacking inspiration, here is one recipe you may want to consider.
Butter & Herb Roasted Turkey with Madeira
Serves 10 to 12, with a good probability of leftovers
As we creep into November, the look of the greenmarket changes. More gourds, potatoes, and with the exception of collards and kale, less greens. I’m ready for a seasonal change but part of me is still holding onto warmer months past and long to see some leafy goodness. This week at the Imperial Avenue market I spotted some gorgeous rainbow swiss chard. Now chard and I have a history, one in which I could never imagine a future promoting it. Growing up in suburban New York, my parents maintained a good sized garden where swiss chard thrived; in fact, took over. Mom and dad couldn’t give it away fast enough, and the stuff that remained made its way to our dinner table just about every night. Later in life I renewed my relationship with chard. At Gourmet, our Executive Food Editor couldn’t stand the stuff, but to her credit, she was open minded enough to know that other people enjoyed it--or at least should eat it, and because I had more than a passing familiarity with it, chard crept into a few recipes I developed at the magazine.
I’m a seasonal drinker with few loyalties. Changing temperatures inspire me to rotate my spirits and by the time summer is in full-swing, I’ve traded my martinis and single malts for rum and bourbon-based cocktails. But none have as tight a hold on a season as the Dark ‘n’ Stormy has for summer, with its equal parts spice and nostalgia.
A combination of dark rum, ginger beer and (an optional) wedge of lime served in a high ball, the Dark ‘n’ Stormy packs a gingery bite, conjuring salty ocean breezes, sailing trips and the island nation of Bermuda, all in a single sip. Much of the dark rum we drink hails from small island nations in the Atlantic and Caribbean Oceans, distilled from molasses (a sugar cane by product) and aged in charred American oak bourbon barrels with its dark rum finale reeking of spice and molasses. Paired with ginger beer, this seductive summer drink is the definition of the season and I cling to them until the autumnal equinox pries them out of my increasingly cold, sticky, rum-soaked hands.
I've made many variations of salsa before...like this green kind, some with fruit, and more with fruit. Usually, if I'm making traditional red tomato salsa, I make it in a similar fashion to the ones I just mentioned, using raw ingredients. But, this time I wanted to try something new. So, I ended up roasting half the tomatoes, along with some of the other ingredients on the grill, until they were charred and full of smoky flavor. The other half of the tomatoes, I left raw. I did this to keep some of the fresh, juicy texture of heirloom tomatoes present...yet with the roasted flavor mixed in.
Gretchen Thomas is the Wine & Spirits Director for the Barcelona Restaurant Group.
The classic cocktail revitalization is supercharged right now. San Francisco, New Orleans and Manhattan can take credit for getting that ball rolling, and the rest of the US...well we are a little behind as expected, but people are taking notice more and more. Why did the classics ever die out? In my opinion (strong emphasis on opinion), most of the classic drinks are whiskey or gin based, and Americans got sick of those flavors, turned to flavorless spirits, and they have been in fashion until recently. Now, vintage is back!
Vintage gated tables lined with tequilas and rums, while bourbons and whiskeys are abundantly shelved nearby. I am especially drawn to Jeff Marrons’ corner display of tequila bottles—both of the consumed and collected variety—gathered on a custom riddling rack table. The presentation makes the space feel personal and homey, as if this could be someone’s personal collection. So, I am not surprised to learn that fiancée and owner Mimi McLaughlin has a background in interior design and fashion retail, evidenced in her attention to the smallest details, down to the charming tags, framed signs and chalk drawings at the entrance.
We are pleased to introduce a new CTbites contributor, Gretchen Thomas, the Wine & Spirits Director for the Barcelona Restaurant Group. She supervises the largest Spanish wine program in the United States, managing 200 labels from 11 countries, and acts as the lead mixologist for The Barcelona Restaurants.
Summer months bring lots of outdoor cooking opportunities. As an avid BBQ host, I know that the simpler the menu, the easier it is to relax and enjoy the fun. Firing up the grill and throwing on the hotdogs and burgers is always a cinch, but planning the beverages can often be a frustrating element.
An extremely simple and delicious recipe for Sangria Flora crossed my desk a year ago and it has become a necessary staple at all my backyard gatherings, right up there with the yard games and bug spray. It was introduced to me by the founder of St. Germain, an Elderflower liqueur that is prominent at every real cocktail bar in the country. The recipe was created by the company and its simple – St Germain, dry white or rose wine, and chopped fresh fruit.
Vanessa David has been throwing dinner parties as the "Headbanging Hostess" for over a year, feeding some of Fairfield County's hottest bands and featuring their music in her food porn. She recently recieved a Culinary Arts Certificate from Norwalk Community College.
‘Tis the season to be social - summer is here, the sun is shining, the grill is going, is there a better time to throw a dinner party? Well, if you ask me, anytime is a great time to throw a dinner party. I’m the Headbanging Hostess, throwing dinner parties is what I do. But if you’re new to entertaining at home Dinner on a Stick Night just might inspire you to give it a go.
The best way to ensure a successful Super Bowl party—and I say this with the most wholesome attitude in the world—is to pack as much vice into it as you can. First, offer your guests plenty of opportunities for gluttony. (Here is a suggestionfor a delicious, non-heart-healthy game-day menu. Suggested portion sizes: extra large.) And have more alcohol on hand, and in all its glorious variety, than may be strictly necessary. A Super Bowl party is one of those times when some wives let their husbands slip the leash. You never know when one of the men will find himself on a binge.
But nothing adds interest to watching football quite so much as gambling.
Nothing says "cocktail party" like Sweet & Spicy Nuts. Salty and satisfying for both the sweet tooth and those seeking a little heat, this appetizer is a must have in any entertaining repertoire. Cinnamon and smoky paprika give this dish great flavor.
NOTE: Make sure nuts have cooled completely before even thinking about putting them in the fridge, or you'll have some seriously soggy nuts. In fact, avoid the fridge if at all possible. Also, watch nuts closely in oven as cook times vary. We nearly torched our test batch.
I had the most fortunate experience of meeting Dorie Greenspan, a James Beard Award-winning author, several months ago at a BlogHer conference. Dorie was signing her new cookbook at the Darien library recently, Around My French Table: More than 300 recipes from my home to yours. After leaving Dorie’s book signing, I was so inspired that I went through her entire cookbook, page by page.
The Dieter’s Tartine caught my eye as it is popular among ladies who lunch in Paris, who want something filling, but not fattening. A tray of assorted tartines would also be especially festive during the holidays (cut in half for appetizer size portions).
I made Dorie's Dieter's Tartine, a tartine topped with artichoke tapenade, a sardine piquillo pepper tartine, a zucchini tartine, and a blueberry tartine. I have to say my son and I loved them all (his favorites were the artichoke tapenade, sardine piquillo pepper, and blueberry tartines). As you can see, the possibilities are endless. Report back on any new toppings and combinations you come up with for tartines.
Get your sparkle on! Now that the holiday season is in full swing, what better gift to bring to a party than a sparkling wine? Any occasion becomes a celebration when you open a bottle of bubbles! Not only that, sparkling wine is extremely food-versatile, pairing well with most hors d oeuvres, from foie gras to pigs in a blanket. And for those of us hoping not to overindulge this month, at only
95 calories per flute (compared to 250 calories in a Vodka Martini), sparkling wine allows you to have fun AND behave all at the same time! Here are three ideas I believe might ring your holiday bell:
Shrimp cocktail is the perfect holidays starter, but purchasing good ready-to-eat cooked shrimp can be a tad spendy. This classic appetizer is so simple to make at home, there is really no need to ever buy out again. There is just one trick to this dish. The shrimp must be boiled in court bouillon NOT water (unless you like your shrimp rubbery and tasteless). The key to the perfect shrimp cocktail lies not just in the quality of the seafood but in the boil. Here's how to do it right, complete with zesty homemade cocktail sauce.
'Tis the season for eating entertaining with family and friends, but as any host knows all too well, 'tis also the season for endless planning, cooking, and the inevitable mile-high pile of dishes at the end of the evening. What's a holiday host to do?
Fairfield Cheese Company, Fairfield’s source for artisanal and farmstead cheese and fine foods has a savory solution to the dinner party doldrums. A Fondue Party. This simple solution to entertaining allows the host to stay out of the kitchen and in the action where the act of eating becomes the evening’s entertainment.
Whether you go with the traditional Gruyere & Emmentaler or mix it up with a Beer & Chedder Fondue recipe below, Fairfield Cheese Company has everything you need to jumpstart your fun and festive culinary adventure. (Fondue fixins also make for a great holiday gift!) So grab your fondue pot…here’s how to get started … remember, the better quality the cheese, the better the fondue.
