Foodbuzz 24, 24, 24: A Southern Inspired Thanksgiving

I hope you had a good Thanksgiving–I certainly did. I hosted again this year with a small gathering of friends and family, serving enough food for a…much larger gathering, lol. Normally, I’m just cooking for my wife and me, but Thanksgiving is an entirely different animal what with the wide variety of dishes to coordinate–you don’t want redundant flavors, too few pans, too little oven space, too much to do at once–its a lot of work, stress, and trouble…and I love it. As I had promised you, I wanted to share the outcome of my Thanksgiving this year with you as this holiday is obviously about giving thanks, and for me, its also very much about the food.

Also, something worth mentioning: Foodbuzz. I’ve been a member with Foodbuzz for a while now, and they have… click to read more…

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Happy Thanksgiving! Some last minute ideas

Its that time of year again! Thanksgiving is when we all slave over a much bigger-than-usual meal, planning and cooking far more food than we really need. Its crazy, its stressful, and I love it. This kind of thing used to scare me, but now, its a fun challenge–all the planning, the timing, and trying to balance the variety of food throughout the entire meal–I can’t quite nail it down, but its a wonderful thing.

Turkey, ravaged on the Thanksgiving table

By the time you’re reading this, I’m abuzz in the kitchen (and I promise you a post to show the fruits of my labors during this holiday, so check back in a few days!), so while I do that, I thought I’d post a mini-roundup of dishes I’ve done before that would do great on your holiday table. This list is by no means exhaustive and I’d love to hear what your plans are for this year, whether they be what you intend to… click to read more…

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Apple Cranberry Tart with Walnut Streusel

Apples and cranberries are a natural, delicious combination, and between crumbles and pie, I was inspired to enjoy the apple/cranberry combo in my dessert routine as well.

I knew I’d enjoy this and it was also a way for me to scratch my apple pie itch while making something new. You have the familiar comfort food flavor of apple pie, but also the tart of cranberries, the tang of sour cream, the crunch of a walnut topping, and the spice of the graham cracker crust–a great twist on a fall favorite. So if you’ve also got an apple pie itch to scratch, give this a try!

  • Graham cracker crust
  • 4 apples (I used 2 honey crisp and 2 gala)
  • 1.5 cups cranberries
  • 1/2 tsp lemon juice
  • 1/2 cup brown sugar
  • 2 Tbsp flour
  • 1 cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • dash cardamom
  • splash orange juice

click to read more…

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Roasted Duck with Spiced Ginger Cranberry Sauce

Duck is a rare treat for me. I’m not sure why, but given how infrequently I have it, it just always stays in a special place for me. I had been craving the roast duck with orange sauce I’d prepared a few months ago, so I thought I’d revisit it with a seasonal twist and get started on working with one of those autumn-only fruits: cranberries! So today, Roasted Duck with Spiced Ginger Cranberry Sauce.

And just like my memories of the duck with orange sauce, this was simply amazing. The duck was incredibly rich and the sauce was had a deceptively simple appearance while packing a very, full, well-rounded flavor–fruity, spicy (the cloves and anise give a great finish), and acidic–the perfect compliment to cut through the duck. The tartness of the cranberries was balanced by the sweetness of the wine caramel (yeah, you read it right)… click to read more…

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Braised Short Ribs with Plum Sauce

I love ribs. Absolutely love them. Beef shortribs are a different animal (no, er, ok, some pun intended), but still, they’re ribs! A beautiful but tough, rich and fatty cut, that with a bit of time and slow cooking, can be transformed into the most tender, flavorful, delicious meat. With that being said, I wanted to enjoy these with some plums before they disappear for the season, and so the result was a dish that seemed like a blend of homey comfort food and some Asian flavors: Braised Short Ribs with Plum Sauce.

Braise dishes just scream late autumn/winter to me, and this is the kind of dish that will keep you warm but still have surprisingly bright, full flavors. After hours of slow cooking, the ribs will be fall apart tender and the sauce will take on a very full body with surprisingly complex flavor. The plums lose some of that bright… click to read more…

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Spiced Pumpkin Ice Cream

Are you tired of pumpkin yet? Of course not–sweet, savory, or whatever–this is a versatile fruit. So I indulged in one of my usual instincts when it comes to making dessert: ice cream! So today’s addition to the freezer is a batch of Spiced Pumpkin Ice Cream.

Just like with pumpkin pie, I chose to pair the flavor of pumpkin with the usual spice suspects (cinnamon, cloves, nutmeg, ginger). I’ve mentioned before how I love the flavor you can extract from cinnamon (and friends) as compared to the ground stuff we’re all used to, and this is another place where the sultry side of the spices gets to shine without stealing the show from the true star:… click to read more…

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