Gobble, gobble, Foodies! Thanksgiving is right around the corner and the heat in the kitchen is on. The stress of preparing the perfect family dinner doesn’t have to weigh down your holiday. Follow these few easy steps and you’ll be enjoying a glass of wine with your guests instead of slaving over a hot stove!
This week, I’ve been working on creative ways to get rid of the last of my pumpkin ale. The end of October is here. Our little ghosts and goblins will ring for treats this Friday. November 1st will be upon us with the looming task of Thanksgiving and the switch from all things Octoberfest (my pumpkin beer!) to good wine pairings for turkey and stuffing. So here’s a unique and devilishly tasty way to mix your beer in the meal with my ghoulishly good Cheddar Pumpkin Ale Dip!
I will warn you from the start…this recipe is not a quick weeknight meal nor is it a single pan dish however, I will tell you you won’t regret giving it a try. I came across this recipe years ago and loved it from the first time I attempted its classic flavors. It’s rich and buttery and brings hearty harvest flavors all wrapped in light and airy puff pastry. I just adore Alton Brown and so his recipe for Pork Wellington did not disappoint! Here’s my take on the plate.
This month we are celebrating all things fall in our house. It’s a year of firsts with our son and we are taking full advantage of beginning traditions. This weekend, we spent the day roaming a local apple orchard and picking the perfect pumpkin! If an apple a day does keep the doctor away, then these two simply delicious recipes will be sure to keep your M.D. forgetting your face! Here’s my recipe for Baked Apple Chips and my husbands famous Barn Cider.
I did a terrible thing. A few weeks ago, as the cool air began rolling in and I started craving autumn meals. All I could think of was the scalloped potatoes my Grandma Sue used to make when the nights turned chilly. I’m certain they were the good ol’ boxed kind and so I caved in the name of reminiscing. BIG mistake! Not only weren’t they the ones I remembered, but they were terrible! Runny, under cooked, so bland not even my husbands usual dowsing of salt and garlic could save it. But I wasn’t giving up. A few fresh ingredients and a recipe even simpler than the prepared ones saved my memories and gave me a new must have (and must share!) dish. Here’s my take on Tyler Florence’s Scalloped Potatoes.