The Turkey Tango: What Wine Is Best to Serve on Thanksgiving?

Tuesday, November 24, 2009

With Thanksgiving only a day away, you’re probably finalizing your menu and are picking up the last few items for your meal. Among the items on your list may be picking up beverages for your guests. So the question is what wines pair with a meal with so many different complex tastes?

This can get particularly tricky if you’re entertaining a large group that may have a variety of preferences and tastes. While the answers to this debate range far and wide, but there are a couple points that most winos seem to be in agreement on – keep it simple and offer a variety of options if you’re expecting a crowd.

From spicy pumpkin pie to rich, creamy mashed potatoes and tart cranberries, leave the meal’s bold flavors to the food that you’re serving. By sticking to a non-oaky wine that’s light-bodied and well-balanced, you’ll avoid picking a wine that could clash or compete. Keeping it on the lighter side is also helpful since guests will likely be enjoying large portions and won’t want a heavy wine contributing to their after-meal fullness.

Some wine experts say that Thanksgiving may be the most complex

meal to make wine selections for.

Photo Source: Background-Wallpaper.com

If you’re expecting a group, plan to offer some red and white choices. For the white, steer clear of oaky, rich Chardonnays and opt for a smooth Sauvignon Blanc or a Riesling if you’d like something a bit sweeter. Cava or champagne can also be a great option I’d highly recommend because it will almost always complement the food you’re serving and it’s a nice light alternative that people often overlook. If red if your preference, a fruity Pinot Noir, a light Zinfadel or a Beaujolais come highly recommended along with Chianti and some blends of Cabernet Sauvignon, although be of varieties that are oaky or have too high of an alcohol content.

Or, if your guests prefer beer with their Thanksgiving feast, try amber ale, a lager like Oktoberfest or brown or golden ale with traditional turkey. Spiced ale or a winter lager are also great pairs with pumpkin pie!

Above all, let the number of guests, budget and preferences guide your picks and enjoy the holiday with friends and family!

Tastes of Turkey Day

Sunday, November 22, 2009

If your family is anything like mine, Thanksgiving is a holiday that we look forward to 364 days of the year. It’s a time for feasting on family favorites and carrying out yearly traditions while also making new ones. For my family, we enjoy sipping on mimosas and watching the Macy’s Thanksgiving Day parade together while the savory smells of roasting turkey, sage and stuffing cause our stomachs to rumble in anticipation. I am the appointed turkey stuffer of the household and am looking forward to trying a new stuffing this year.

Adapted by The Charlotte Observer based on a recipe from The Silver Palate Cookbook, an almost legendary mantra of gourmet cooking for my family, this year’s stuffing is called Cornbread-Sausage Dressing With Apples. A mix of three types of bread, tart apple, onion, sausage, pecans and spices, this recipe yields 10 to 12 servings or enough to stuff a 20-pound turkey.

Egg and chicken broth will give this stuffing a moist, rich flavor.

Photo Source: Charlotte Observer

As for the turkey, the meal’s main attraction, the possibilities for infusing flavor are endless from basting to brining and grilling or deep-frying for those seeking a twist on a traditional bird.

Brining

Think of brining as a style of marinating -- soak your turkey for 12 to 24 hours before roasting to lock in flavor. Try out Spice Hunter’s Turkey Brine, a mix of sea salt, brown sugar, dried cranberries and apples, orange zest, black peppercorns, thyme, rosemary and age. Order online or find at your local specialty grocer.

Grilling

Make your meal all-American by grilling your turkey this Thanksgiving. Pre-soak it in a brine or prepare a rub to add some extra taste to your turkey. Check out these grilling tips and recipes by Saveur for more information.

Tired of the same type of Thanksgiving turkey? Give in to the grill.

Photo Source: Saveur

Deep-Fried

For a fast-track turkey taking only 45 minutes to cook a 12-pound bird, try deep-frying. Add some Cajun seasoning for some extra spice if your Turkey Day guests won’t mind the extra oomph.

Check out some more fun Thanksgiving Day recipes that will make your guests’ mouths water:

Deconstructed Pumpkin Pie

This pieced apart pie is the combination of crumbly pecan and coconut oatmeal, spiced pumpkin custard and tastes of caramel and cinnamon.

Try this new taken on pumpkin pie for a pretty, portion perfect dessert.

Photo Source: Bonbini

Sweet Potato Souffle

Can’t pick between marshmallows or pecans? Why not use both in this tasty Sweet Potato Souffle.

Baked Mashed Potato Cake

Make your mashed potatoes more of a gratin with this Italian recipe for Baked Mashed Potato Cake.

Bread crumbs, provolone and bits of salami gives this

potato dish great gratin-like flavor.

Photo Source: Cheese and Pears

Cranberry Upside-Down Cake

Try this moist and tart cranberry cake as a sweet beginning or ending to Thanksgiving celebrations.

This sweet dish is festive in flavor and in color.

Photo Source: My Recipes

Best Holiday Baking Tools

Saturday, November 7, 2009

With holiday and family gatherings just around the corner, baking for big groups may be on the horizon for you. Check out these four fun and festive kitchen tools that will help you wow your guests.

Apple and Pumpkin Pocket Pie Molds

These cute individual-sized pie molds come in pretty fall shapes of apples and pumpkins. Just arrange refrigerated pie crust in the mold, add the filling of your choice and voila – you’ve got a festive and fancy looking sweet treat. Each set comes with two for less than 10 dollars. Tip: try freezing the molds for 20 to 30 minutes before using for best results.

These beautiful apple and pumpkin-shaped "pocket pies" are

sweet and easy-to-make treats.

Photo Source: Williams-Sonoma

Pancake Pan

Cooking breakfast for a large group? This Williams-Sonoma waffled pancake pan makes it easy for you to cook up to seven pancakes at once so that you can get a hungry group fed quickly. For mess-free measuring, invest in a “pancake pen” batter bottle.

Make breakfast for a big group with these

waffled pancake pan.

Photo Source: Williams-Sonoma

Fall Pie Cutter Shapes

These colorful fall pie cutters are cute accessories to dress up any pumpkin pie with fun shapes like leaves and acorns. Add a few cut pieces of pie dough for a special touch or go all out for a fun leaf-topped creation.

These little leaf and acorn-shaped pie crust cutters

can add a personalized touch to a tasty pumpkin pie.

Photo Source: Williams-Sonoma

Acorn Cakelet Pan

This acorn cakelet pan is perfect for baking fun festive fall bite-sized acorn-shaped breads or cakes. If you’re partial to pumpkins instead, check out the pumpkin patch pan, which also offers perfect presentation of fall baked goodies.

Create acorn cakelets made of cornbread, muffin mix

or any other bread or cake mix you desire.

Photo Source: Williams-Sonoma

Falling in Love with Fall Food Part II

Sunday, September 20, 2009

This second chapter in a celebration of fall food includes recipes for several seasonal fruits that make a sweet addition to any dish. Apples, figs, pears and pomegranates are just a few favorites that offered inspiration for the following collection of favorite fall recipes.

Apples

Nothing tastes more like fall than Apple Brown Betty, a variation of apple crisp that is a blend of tart apples, bread crumbs and a sugary sweet brown sugar sauce. Top with a scoop of vanilla ice cream for a really decadent dessert.

Instead of using rolled oats like traditional apple crisp dishes, this Apple Brown Betty

incorporates fresh bread crumbs in the mix.

Photo Source: Saveur

Another recipe that offers a taste of fall is this Epicurious version of Apple Butter, a delicious spread that's great when paired with a crusty piece of bread or as a flavorful sandwich filler that will break the monotony of other brown bag lunch options.

If you're looking for a cocktail with a fall twist, try Honeycrisp Apple Sangria or Spiked Apple Cider.

Figs

Figs are a fall delicacy with their sweet honeyed taste and soft texture. They're a great ingredient to dress up a dish and give it a more gourmet feel. Like many fall fruits, figs are a favorite for baked goods, desserts, and pastries. If you're looking to get your fig fix from baking, then try out Autumn Muffins, which also include apples, cranberries and hazelnuts along with cinnamon and nutmeg.

Or, if you're looking for a fun appetizer for a wine and cheese party, then your guests will be impressed by Figs and Toasted Almonds Brie, an appetizer that's quick and easy to make, but is an elegant alternative to a typical cheese tray.

If you'd like to make dinner and include figs, then try out this recipe for Homemade Focaccia Bread with Figs and Goat Cheese, an Italian-inspired dish that includes fresh figs, pine nuts and goat cheese atop a doughy pillow of fresh focaccia bread. To save time on this recipe, simply use a boxed version of focaccia bread as the base instead of a homemade rendition.

Fig pizza, anyone?

Photo Source: Local Lemons

Pears

Another fruit of fall harvest, pears are tasty when paired with a salty ingredient like cheese. This Fall Pear Galette is a pretty dessert that plays on these flavor pairings, with sharp cheddar cheese and Bartlett or D'Anjou pears surrounded by a ring of pie crust, a fun alternative to the traditional latticed pie.

This Fall Pear Galette is a rustic fall dish with that combines the

sweet flavor of pears with sharp cheddar atop a pie crust.

Photo Source: MyRecipes

Roquefort Pear Salad is another recipe that gets it's flavor from the unlikely ying and yang pairing of pear and cheese, but this time Roquefort, a pungent, creamy, crumbly bleu cheese is used. With other flavorful ingredients like pecans, avocado and green onion, this salad offers a healthy choice for a fall lunch or dinner.

Pomegranate

With a powerful punch of sweet and tart flavor, pomegranates are a fun fall fruit to incorporate in your cooking. While pomegranates have become popular in recent years in the US, they're an ingredient that's been used in Indian, Middle Eastern and Greek cuisine for centuries. High in antioxidants and Vitamin C, pomegranates are offer a variety of health benefits.

Feeling adventurous in the kitchen? Try out POM Tiramisu for a sweet,

tart addition to traditional tiramisu.

Photo Source: POM Wonderful

If you've never cooked with pomegranates before, check out this About guide "All About Pomegranates." With a step-by-step guide to seeding pomegranates, as well as a video and information on how to select and store the fruit, you'll be a pomegranate connoisseur before you know it!

While Mexican Salad with Pomegranate-Lime Dressing derives pomegranate flavor from pomegranate juice, POM Tiramisu and Pomegranate and Lemon Herb Tilapia both incorporate the arils, or the fleshy seeds, as key ingredients. For more pomegranate recipes, visit the site of the maker of POM juice, which includes a variety of pomegranate-inspired dishes.

Falling in Love with Fall Food Part I

Monday, September 14, 2009

While the leaves haven't started changing colors yet, and the temperature is still 86 degrees in Charlotte, fall still seems to be in the air. School is in session, football season has kicked off and weekend camping trips are replacing days spent by the poolside. Along with the new smells and sights of fall comes a slew of new seasonal ingredients. Among favorite fall veggies now in season are pumpkin, squash, eggplant and sweet potatoes.

Pumpkin

Possibly my most favorite pumpkin recipe of all times is this Pumpkin Cake recipe that I've been making for years. The moist and delicious cake is a blend of yellow cake mix, canned pumpkin and pumpkin pie spice which includes one secret ingredient - butterscotch pudding. Serve warm with Cool Whip for an indulgent fall-inspired treat.

One oven-baked breakfast dish that I sampled for the first time last weekend is the Pumpkin-Cinnamon Streusel Buns, a delicious, time-consuming concoction that's well worth the effort to make.

This twist on traditional cinnamon buns is festive and flavorful.

Photo Source: My Recipes

Finally, if you're looking to break out of the realm of pumpkin baked goods, then sample this highly-recommended recipe for Pumpkin and Shrimp Bisque. A creamy blend of salty, rich flavors with notes of lemon, pepper and sage. A whopping 91 percent of those who tried this recipe said that it's a keeper and that they'd make it again.

Squash

In addition to pumpkin, many other squash varieties are in season during the fall and winter months including butternut squash, acorn squash and spaghetti squash, which are several of my favorites. If you're looking to serve a yummy squash dish, then I'd recommend Butternut Squash Soup with Sage and Parmesan Croutons. The rich, creamy soup is well-paired with the parmesan croutons. A dish that's sure to warm you up on a cool fall day, butternut squash soup keeps well and makes for a nice alternative to a brown bag lunch. Check out this Cooking Light article for tips on how to peel and cut butternut squash if you've never done so before. It can be a bit tricky, and if you think it may be too much of a hassle, your local Harris Teeter or another upscale grocery chain may have fresh and frozen pre-cut butternut squash.

When I stumbled on this Winter Panzanella recipe reviewed by Smitten Kitchen, I couldn't contain my excitement. Having recently made a summer version with fresh tastes of basil, tomato and chunks of yummy sourdough bread, I was thrilled to find a version with seasonal roasted vegetables, including squash.

Winter Panzanella incorporates tasty fall and winter veggies

for a fresh and colorful dish.

Photo Source: Smitten Kitchen

Eggplant

An avid eggplant lover, I can't get enough of this funky fall veggie. The key to this somewhat high-maintenance ingredient is in preparation. In some cases you may need to sweat the eggplant by placing peeled and cut slices on a plate and coating them in a generous layer of salt, which will bring out the bitter flavors. The process takes about 30 minutes, and you'll know when it's done because the slices will feel more flexible, bending easily to the touch. Check the eggplant recipe you're using to see if you need to go through this preparation step or if you can skip it.

My all-time favorite eggplant recipe is eggplant parmesan. While I've made it by sweating it and then baking it in a layered casserole dish, I've found that dipping the slices of eggplant first really makes for a much tastier (and much more unhealthy) final product. Try out this version for a hearty, meat-free layered dish. This is another one of those recipes where time equals taste, but if you need a quick eggplant parmesan fix (which I admittedly do at times), pick up some frozen, pre-breaded eggplant slices at your local Trader Joe's.

Other awesome tried-and-true eggplant recipes include Penne with Sausage, Eggplant, and Feta and Stuffed Eggplant, both of which are Cooking Light recipes and healthier options for flavorful fall dishes that will leave you feeling full. And, if you're an eggplant addict like me, then be sure to check out aubergines.org, a fun purple-themed site filled with hundreds of eggplant recipes.

This Cooking Light Stuffed Eggplant recipe received 5-stars from

reviewers and is a tried-and-true dish that plates pretty.

Photo Source: My Recipes

Sweet Potato

The final fall veggie that I'm spotlighting is the sweet potato - another rich, colorful ingredient that offers opportunity that extends beyond traditional Thanksgiving sweet potato casseroles and baked sweet potatoes.

To add some flavor and spice to sweet potato, try out Chipolte Sweet Potatoes or Roasted Spiced Sweet Potato Wedges, each of which draws flavor from a blend of spicy herbs. Finally, if you're looking for something on the sweeter side or for a dish that makes for great finger food, try the Harvest Sweet Potato Pecan Tarts. This dish was a big hit at the engagement party last fall. Party goers couldn't resist these sweet miniature sweet potato and pecan pie treats!

Opt for some spice instead of sugar with your sweet potatoes this fall.

Photo Source: Smitten Kitchen

Check back soon for more fall recipes! Part II will pull inspiration from recipes with fall fruits including apples, figs, pomegranates and pears.

Recipe Spotlight: Amazing Lemon Cheesecake Bars

Saturday, August 22, 2009

It's not often that I'm incredibly excited or inspired by boxed recipes, but Krusteaz's Lemon Bars are a baked treat that's been on my list of favorites for some time. Last weekend I tested out a recipe on the back of the box on a whim and was thrilled with the results. The Amazing Lemon Cheesecake Bars were quick and easy to make, but most importantly, they ended up being a big hit! They made for a nice summer dessert that was a refreshing and lighter tasting alternative to rich cookies or cake. The lemon bars can be served hot straight from the oven or cold as you would serve cheesecake. Enjoy!

These lemon cheesecake bars are an explosion of tastes with a tart

citrus filling and a creamy, cool layer of cheesecake

atop a sweet, crumbly crust.

Photo Source: Krusteaz

Amazing Lemon Cheesecake Bars

Ingredients

1 package Krusteaz Lemon Bar Mix

8 oz cream cheese, softened

1/2 cup sugar

4 eggs

1/2 teaspoon vanilla

1/3 cup water

Directions

Preheat oven to 350°F. Lightly grease 8x8x2-inch pan. Press full pouch of complete crust firmly into bottom of pan. Bake for eight minutes. Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add one egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust. In another bowl, stir full pouch lemon filling mix, water and three eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer. Bake 35 to 40 minutes or until the center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator.

Recipe Source: Krusteaz

"A" is for A La Mode Part II

Sunday, July 26, 2009

Calling all ice cream lovers! This is the second post of a two-part look at all things ice cream from A to Z. For the first part of "A" is for A La Mode, which covers a la mode to ice cream cones, click here.

Italian Ice: made with concentrated syrup or fruit purees, Italian ice is made in the same process that ice cream is, but does not contain milk, eggs or cream -- only fruit or fruit-flavored ingredients. Unlike snow cones, Italian ice has very small flavored ice crystals giving it a smooth, cold texture.

Juice Bar: just what it sounds like, juice bars are made of fruit juice and/or pulverized fruit, which is frozen on a stick.

Milkshake: dubbed a drink that "brings the boys to the yard", milkshakes are made with ice cream and milk to produce a delicious, drinkable dessert. Though today malt is an ingredient that's often left out, this used to be a staple milkshake ingredient of yesteryears.

• Check out this 5-star recipe for Double Chocolate-Marshmallow Milkshakes

Popcicle: a popular American brand of ice pops, the Popcicle was invented by an 11-year-old boy who left his mixed powdered soda pop and water outside with a stirring stick and discovered the next morning that the mixture had frozen to the stick! Popcicles are made of 90 percent water, and the rest is artificial flavoring. Later the Creamsicle was created, a dessert comprised of vanilla ice cream on a stick surrounded by sticky sweet frozen fruit flavoring. Next came the Fudsicle, a creamy chocolate flavored variation of this sticked sweet.

• Make one of these modern twists on the Popsicle including Mint-Melon Pops and Lemon Blueberry Twist Pops

These pretty Triple-decker Citrus Pops are made with three different

kinds of fruit juice for a fresh twist on the traditional Popsicle.

Photo Source: MyRecipes

Push Pop: typically made of sherbet, and sometimes ice cream. Push Pops are a similar concept to ice cream cones - the treat is revealed as it's eaten via a plastic cup and stick which, when pushed, causes the sherbet to rise.

Semifreddo: Italian for "half cold", semifreddos can include a number of chilled or partially frozen desserts including frozen custard, ice cream cake and fruit tarts. Fortunately for those without ice cream machines, you can still make semifreddos in your freezer! Dried fruit and nuts are popular additions to semifreddos.

• Surprise your friends with a decadent and impressive Chocolate Espresso Semifreddo

This semifreddo, or half-frozen dessert, has a chocolate custard center

with an Oreo crust. Assembly time required is less than an hour.

Photo Source: Brown-Eyed Baker

Sherbet: sherbet is similar to sorbet, except that sherbet contains dairy products like milk and/or eggs while sorbet does not. Sherbet has a smooth texture that's more similar to ice cream, and in the U.S. it contains between one to two percent milkfat.

Smoothie: a recently popularized drink that typically, although not always, has a fruit base. Smoothies can be made with any combination of fruit juice, milk, yogurt, frozen fruit and other ingredients. Many smoothie shops have popped up around the nation in recent years with some of the most popular being Smoothie King, Jamba Juice and Planet Smoothie. These shops often offer mix-in nutritional supplements such as caffeine, vitamins, fiber and more.

• Check out this collection of 150+ smoothie recipes for some smoothie inspiration!

Smoothies come in all colors and flavors with this unusual blend

containing a mixture of honeydew melon, kiwis and green grapes.

Photo Source: eHow

Snowcone: crushed ice served in a paper cone with fruit syrup flavoring in varieties such as cherry, grape, blue raspberry or the iconic rainbow snowcone.

Sorbet: made with sugar, fruit and ice rather than cream, milk and eggs, sorbets are a tart and tasty fat-free frozen treat. Occasionally egg whites may be used for body.

Sorbetto: often used interchangeably with sorbet, sorbetto is more strongly flavored than sorbet but is made using the same process.

• Sample this recipe for a Sweet Cherry Sorbetto

This sweet tart sorbetto is the perfect cool down treat for a

hot summer day.

Photo Source: Epicurious

"A" is for A La Mode Part I

Monday, July 20, 2009

In the alphabet of ice cream, "A" is for a la mode. In honor of National Ice Cream Month, I have created an A to Z guide for the abounding number of different types of iced and frozen desserts that can be enjoyed.

"T" is for toppings of hot fudge, sprinkles and a cherry on top.

Photo Source: Photo Bucket

A la mode: French for "with ice cream on top."

Astronaut Ice Cream: the popularity of ice cream has literally taken it out of this world! Freeze-dried ice cream, also known as "astronaut ice cream" was first tasted in space in the 1960s during the Apollo missions. Typically this unique take on ice cream comes as a dry, chalky neopolitan-style block of chocolate, vanilla and strawberry flavors.

Blizzard: a Dairy Queen ice cream treat that's been an American favorite since the 80s, the Blizzard has the consistency of a very thick milkshake and is made with a variety of mix-ins including Oreos, Reese's, Snickers and Heath bars to name a few. Newest flavors include Cheesequake, Brownie Batter and Chocolate Dipped Strawberries, which were introduced in 2004.

Freeze Pop: also known as an ice pop, freeze pops are frozen ice with artificial fruit flavoring packaged in long plastic tubes as a cheap summer treat popular among children.

Frozen Custard: similar to ice cream, frozen custard is made with eggs, but is made using a different process from ice cream making it thicker, creamier, and more prone to melting. Frozen custard typically comes in simple flavor offerings such as chocolate, vanilla and strawberry.

Frozen Yogurt: also known as "fro yo", frozen yogurt is a healthy frozen alternative to ice cream typically containing less fat and calories than the traditional scoop. While ice cream must have at least 10 percent milk fat to be considered authentic, frozen yogurt has a maximum of six percent milkfat and some varieties can have less than one percent.

• This Cinnamon Pear Frozen Yogurt recipe has only a little more than 100 calories per serving!

Gelato: an Italian frozen dessert made with more milk than cream, making it a less fattening than traditional ice cream. This frozen treat is made via a process that causes it to have less air than ice cream, giving it a denser, smoother texture. Another key difference between ice cream and gelato is that the ingredients of the latter do not undergo homogenization, which causes it to melt more quickly.

• Indulge in this Pistachio-flavored gelato recipe
• Try making 5-Star Strawberry Buttermilk gelato

You may get a sugar high just from looking at this overflowing glass

of homemade pistachio and chocolate gelato.

Photo Source: Saveur

Glace: French ice cream, which typically is made with eggs and cream to give it a fuller, custard-like taste.

Ice Cream: the treat that started it all! Well, almost. Historians dispute the exact origins of ice cream, but references trace back to at least 4th century B.C., and many believe that the Chinese invented ice cream before bringing it to Europe. Ice cream began as a treat for royalty and well-known historical figures such as Nero, George Washington, Thomas Jefferson and Catherine de Medici who were among the early adorers of then called "iced cream."

With the invention of hand-cranked freezer in the 1800s followed by advances in modern refrigeration in the 1900s, many more people could enjoy or make the treat, which became less expensive and more readily available. Next came ice cream concoctions such as the ice cream sandwich, ice cream cake, ice cream floats, the ice cream sundae, milkshakes along with an explosion of flavors from Fried Ice Cream to Cherry Garcia.

• Learn how to make homemade ice cream in 7 easy steps
• Sample this delicious melt-in-your mouth Coffee Butter Almond Ice Cream recipe
• Try a modern twist on the root beer float

Follow Cooking Light's 7 easy steps for homemade ice cream.

Photo Source: Cooking Light

Ice Cream Cones: Waffle, sugar, cake or dipped -- take your pick! Ice cream cones have taken on a new shape since their invention at the 1904 St. Louis World's Fair, and today they can come dipped in chocolate, covered in nuts, sprinkles and more! In recent years the advent of the Waffle cone bowl has been a happy marriage for lovers of Waffles cones and ice cream sundaes.

Check back soon for the rest of the ice cream alphabet along with more recipes for frozen treats!

A Day in the Life of a CakeSpy Gumshoe

Tuesday, July 14, 2009

I'm excited to announce that I've joined a team of CakeSpy Gumshoes, a network of food writers and lovers of baked goodies and treats of all types who to seek out sweetness in every day life! My first CakeSpy post was on Amelie's French Bakery & Cafe, a sweet spot in the heart of NoDa in Charlotte that offers tempting desserts around the clock as a 24/7 bakery.

CakeSpy is a blog that has a great recipes, bakery reviews, and more!

It's pretty much guaranteed to add sweetness to your day.

Photo Source: CakeSpy

It seems that Charlotteans agree with me that Amelie's is a delicious and even divine experience, not to mention its chic decor. Amelie's is the recent winner of the "Best Dessert Award" at the 2009 Taste of Charlotte and has been recognized by the Charlotte Observer for offering one of food editor Kathleen Purvis' favorite Charlotte foods -- a salted caramel brownie (and yes it is as delicious and decadent as it sounds).

Antique furniture and cozy oversized armchairs are

a part of Amelie's fun environment that's a haven

for Charlotteans of all callings.

Photo Source: Self

I recommend dropping in at Amelie's whether to sample a croissant or colossal muffin for breakfast, a tartine or cup of hot soup for lunch or dinner or for a late-night pastry, fruit tart or torte. If you live in the SouthPark area, a Slice of Amelie's, a smaller albeit still delicious version of the beloved bakery, has opened in Cafe Monte Bistro near Phillips Place.

And as for CakeSpy, those with a sweet tooth should be sure to surf around their site as they offer a wealth of resources on bakeries across the country in addition to fun cupcake art and cartoons, delicious recipes and more! I myself have drooled over many a CakeSpy post, including the following Cookie Cake Pie recipe that I made recently for my fiance's birthday. It was a tasty and indulgent treat combining the best aspects of cookie, cake and pie!

Cookie Cake Pie is just one example of a creative and

delicious CakeSpy dessert!

Photo Source: CakeSpy

Three Delicious Summer Reads

Sunday, July 5, 2009

If you're looking for a great read to help pass poolside time while working on a tan, here are three fun foodie books to indulge in.

The Feasting Season

This book is all about passion. Whether that's a passion for food, travel or her photographer, main character and writer Meg Parker discovers the joys of each while exploring the French countryside in a quest to finish her first book. This delicious tale is a page turner, and author Nancy Coon's descriptions will whisk you away to a land of toile and tartines.

The Discovery of Chocolate

The Discovery of Chocolate is the mouth-watering fictional tale of the evolution of chocolate throughout history intertwined with a love story (think Tuck Everlasting meets Chocolat). The story is told through the eyes of a young Spainard who comes to the new world and falls in love with a beautiful native who gives him a chocolate elixir drink that will forever change him. Romantic, compelling and exciting, The Discovery of Chocolate is a fairy tale for adults.

Eat, Pray, Love

This New York Times bestseller is an autobiographical narrative of "one woman's search for everything across Italy, India and Indonesia." Author Elizabeth Gilbert sets out to fulfill some of her lifelong dreams after her marriage falls apart by traveling the world. She indulges in delicious food and language lessons in Italy and searches for God in an ashram in India. Finally, she finds balance and unexpected love on the Indonesian island of Bali.

Summertime Sweets

Tuesday, June 2, 2009

Now that summer is here, cookouts, picnics and other outdoor food-themed gatherings may be a mainstay in your world. So what culinary concoction should you bring to your next potluck event? Well, let me share my top five summer dessert dishes with you. 

Whether you're new to the neighborhood or you're spending time with childhood friends you've known forever, they'll be sure to thank you and be impressed if you prepare one of these memorable delights.

Raspberry Pretzel Salad

A marriage of sweet and salty, crunchy and creamy, makes this dessert a delicious and cool summertime treat that will disappear before your eyes! I always have at least one request for this recipe, so be prepared to give it out after you've baked it for friends and family! Note: this recipe can also be created with strawberries instead of raspberries.

With a raspberry Jello top layer, a cream cheese and 

confectioner's sugar center and a crust of pretzels, pecans, 

butter and sugar, this treat is a triple threat!

Photo Source: Recipe Tips

Triple Chocolate Trifle

Calling all chocoholics, this sweet-tooth satisfier is a twist on tradition pudding and fruit trifles. Layer chewy chocolately brownies soaked in chocolate pudding with layers of Cool Whip and chocolate bar pieces! A sure crowd pleaser.

Chocolate trifle is best served layered in a clear trifle dish with a 

serving utensil fit for scooping.

Photo Source: Allrecipes

Blackberry Cobbler

What could be more satisfying than warm homemade cobbler made with fresh fruit and topped with a scoop of vanilla ice cream? Use any type of fruit of your choosing whether fresh or frozen. I made this recipe using the tips provided under the first comment made by Adrienne C. It turned out well with frozen blueberries and fresh blackberries, so pick whatever fruit that you wish. My fiance asked me to make a second time the next night!

Pick up a quart of fresh berries from the farmer's market 

to make this savory homemade dessert.

Photo Source: Betty Crocker

Fruit Pizza

This easy, kid-friendly concotion can be created with fruit of your choosing, just like cobbler. Blueberries, strawberries and kiwi are just a few of my favorite toppings to add to the cream cheese sauce and sugar cookie crust! Note: I do not use apple jelly as this recipe calls for, so it's an optional ingredient that can be left out. 

A colorful addition to any table, fruit pizza is a fun creation that 

rivals it's pepperoni and cheese counterpart.

Photo Source: Self

Lemon Glaze Cake

This treat is moist and sweet but not overpowering. The fresh citrus flavor and creamy icing makes it a comparitively lighter option to share. 

This recipe can also make for a great birthday treat!

Photo Source: Allrecipes

Food to Try Before You Die

Sunday, April 19, 2009

A couple days ago I stumbled upon The Traveler's Lunchbox, a blog dedicated to food and travel with a strong international presence and dialogue between food bloggers from around the world. I'm particularly fond of site author and mastermind blogger Melissa Kronenthal's project dubbed Things to Eat Before You Die, also known as The Foodblogger's Guide to the Globe, a take-off from the well-known book 1,000 Places to See Before You Die. 

Check out this guide of international food favorites. 

Be sure to add your "Five Before You Die" to the list!

Photo Source: The Traveler's Lunchbox 

The idea behind Things to Eat Before You Die is to come up with a list of the top five foods that you've eaten in your lifetime that you believe everyone should have to try before they die. This can include not only the tastiest foods that you've had, but also those special recipes or meals that spark memories or mark unforgettable moments. Maybe it was when you tried a certain food for the first time or time spent baking homemade cookies with a child. 

After you've come up with five, then you can post them to the growing list of food favorites from around the world. 

It was really hard to narrow down my list, but here are my five, not in any particular order:

1. A Parisian breakfast of pan au chocolat & cafe au lait 

2. Sweet and spicy North Carolina blue crabs seasoned with Old Bay

3. Delicious salty and raw oysters from Brittany, France

4. Perfect caramel sweet creme brulee in Paris 

5. Paella del mar and a cold glass of bubbling cava in Barcelona, Spain

You are looking at a perfect Parisian breakfast of pan au chocolat, 

a delicious chocolate pastry, with cafe au lait, 

a creamy coffee concoction. Yum!

Photo Source: Flickr

So what are your top five? What are the foods that you can't live without? And what can you tell about someone based on their list? 

Well, for me it's obvious that I have a very big sweet tooth and that I could pretty much float on the ocean and eat seafood my whole life (if I had a stock pile of sweets, of course). 

After scrolling through the list and seeing quite an interesting array of favorites including deep-fried alligator and kangaroo meat, I picked out a few items that I would love to try:

84. Blackberry creme brulee

212. Ginger Cake with Pumpkin Gelato from Park Chow, San Francisco

629. Green Tomato Pie at the Holly Hill Inn in Midway, KY

763. The "Hawaiian breakfast" of half a fresh papaya filled with granola and yogurt served by the restaurant Eggs & Things in Waikiki

Did any of the "foods to try before you die" pique your interest? Which ones will you be adding to your "bucket list" and why? 

A Twist on Tradition

Wednesday, April 8, 2009

Easter dinner is one of those food events that I look forward to all year because I know I'll be spending it in the kitchen with my mom and sister cooking our favorite traditional recipes like deviled eggs, honey-baked ham and asparagus.

These dishes are timeless classics. You can bet that my mom ate almost the same Easter dinner when she was a child that we still cook every year. But just because we're planning to stick to the mainstays doesn't mean that we can't spice up these dishes with a new twist!

If you're looking to mix-up family favorites without losing sentimental staples, here are a few dishes for cuisinspiration!

For Breakfast

Blushing Mimosas

As bright as an Easter egg, these bubbly beauties are a mix of orange juice, pineapple juice and champagne with a splash of grenadine. Serve chilled in a tall champagne flute.

Photo Source: MyRecipes.com

Lemon-Raspberry French Strata

This custard-like dish combines the flavors of tart raspberries and fresh citrus lemon zest. Some Epicurious reviewers liked this best with the zest of a full lemon and when the maple syrup is added before baking. If you can't find good-quality fresh raspberries, you could use frozen raspberries or any another fresh or frozen substitute including blueberries, blackberries or all three! 

Photo Source: Epicurious.com

For Dinner

French-Style Stuffed Eggs

Fresh spices and bread crumbs give traditional deviled eggs a much-needed makeover in this recipe. If you don't want to sacrafice the spice, substitute spicy mustard and add a dusting of paprika on top. 

Photo Source: MyRecipes.com

Spring Carrots with Apricots and Pistachios

This yummer from The Splendid Table is inspired by an old Persian dish. The sweetness of spring carrots with tangy apricots and salty pistachios offers a unique sidedish option that's not lacking in taste.

2 bunches green-topped carrots, peeled and cut into small chunks (about 1 1/2 to 2 pounds)

3/4 cup water

1/3 cup diced dried apricots

Shredded zest of one lemon

6 large garlic cloves, diced

Salt and freshly ground black pepper to taste

1 tablespoon unsalted butter

Juice of 1/2 lemon

1/3 cup shelled and crushed salted pistachios

1. In a 12-inch skillet, combine everything but the butter, lemon juice and pistachios. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender.

2. Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. (You could stop here, cover the carrots, and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).

3. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios.

Ham with Champagne and Vanilla Glaze

This five-star favorite is sweet and savory with detailed steps to guide cooks of all experience levels and skill. Cooking Light recommends pairing this dish with a Chardonnay that's light on oak flavor. 

Photo Source: MyRecipes.com

So Fresh and Fabulous

Tuesday, March 31, 2009

Spring has sprung. Farmer's markets are opening after the long winter months to bring seasonal fruits and veggies nearly to your doorstep (Charlotte's opens on April 3 ).

With Epicurious.com's exceptionally cool interactive From Farm to Table guide, you're left with little excuse not to do give your diet some spring cleaning. A wealth of resources at your fingertips, the information that has been pulled together not only can help you determine what's available in season in your area, but also includes detailed pictures of herb and vegetable varieties along with complementary recipes to match the mood or occasion. 

Recipe slideshows for colorful spring favorites like rhubarb, asparagus and artichokes are included along with freshness shopping tips and preparation pointers.

Check out the herb guide to learn how to create your own garden or master the balance of adding season and spice for winning springtime dishes. Break out of the culinary blues that ensue following colder months that were full of comfort food fixes. Your taste buds will thank you for the change.

 

Mint is an example of an herb featured in an interactive guide.

Photo source: www.Epicurious.com

Why not try...

Pasta Tabbouleh

Tabbouleh is possibly one of my favorite dishes because of the unique Mediterranean taste accomplished with this colorful blend of lemon, tomato and fresh herbs. A self-proclaimed tabbouleh connoisseur, I like this version in particular because of the texture and taste dimension added by substituting a more traditional bulgar wheat base with smooth and pearly orzo. Tip: the flavor of the herbs infuses itself with the pasta over time, so this dish is often better served the next day. 

1/2 c. orzo pasta, cooked

1 c. chopped fresh mint

1 c. chopped fresh parsley

3 c. peeled, seeded and finely chopped tomato

1/2 c. sliced green onion

2 tbsp. lemon juice

1 tbsp. olive oil

1 clove garlic, minced

Combine all ingredients, mix well and cover. Chill thoroughly and stir before serving.

Ginger Shandies

With the Kentucky Derby just around the corner, this springtime drink is fresh and flavorful. Food & Wine recommends the following simple steps for a concoction that's sure to please!

This drink should be reserved for those wearing oversized 

wide-brimmed hats and arm-length gloves. 

Photo source: Food & Wine

Add thin lemon slices and small mint sprigs to a large pitcher. Gradually add three 11.2-ounce bottles of chilled Hoegaarden beer and one 12-ounce bottle of chilled ginger beer. Fill rocks glasses with ice. Add thin lemon slices and pour in the shandy. Garnish with more mint springs and serve. Makes 6 drinks.

Tuna Cornbread Cakes

Easy to make, budget-friendly and all around delicious, this Southern Living recipe is definitely a keeper for my recipe files! Ranked as an outstanding recipe by MyRecipe's users, I couldn't agree more.

My sister and I agree that Tuna Cornbread Cakes were 

love at first bite.

Photo source: MyRecipes.com

Savory Recipes from a Sweet Night

Sunday, February 15, 2009

After celebrating Valentine's Day over the weekend, I have some delicious tried and true recipes to share! Each year Kris and I try our hand at cooking a new dish with eachother, and this year's menu ended up being another memorable lineup. 

Starting out with a simple but sumptuous Caprese Salad, a fresh tasting appetizer with towers made of alternating creamy mozzarella and juicy tomato slices drizzled with olive oil and balsamic vinegar. I topped our tasty towers with basil in decorative heart shapes. 

Next we tried out a MyRecipes dish that I've had on my list to cook for some time, Pan-Seared Scallops on Linguine with Tomato-Cream Sauce. This seafood concoction is colorful and flavorful with the main ingredients, pasta and jumbo sea scallops, contrasted by aromatic cilantro, flashy diced and sauteed tomatoes finished with a beurre blanc sauce that made this recipe a keeper. 

This sweet treat is almost to pretty to eat!

Photo Credit: Allrecipes

As the perfect Valentine's Day dinner can't be complete without dessert, we cooked up a fabulous chocolate dish that was the culinary highlight of the evening, Molten Chocolate Cakes with Sugar-Coated Raspberries. This seriously-sumptious dessert was so good fresh from the oven with its warm ooey-gooey "molten" center. The tart raspberries added a whole new dimension to our chocolately treat. I'm sure this dessert would also be good topped with strawberries, pineapple and even marshmellows. I'll be sure to make this recipe again as a sweet finale to any special night! 

Playing Cupid in the Kitchen

Monday, February 9, 2009

Don't let Wall Street sabotoge this year's Valentine's Day. Forget fancy restaurants, pricey floral arrangements and valentine grams. This Valentine's Day "All you need is love"... and maybe a little assistance in the kitchen.

 

Well help has arrived! Authors Martha Hopkins and Randall Lockridge have a steamy surprise in store for you -- the 10th anniversary edition of their best-selling Intercourses: An Aphrodisiac Cookbook. Filled cover to cover with tantalizing recipes, each of the 17 sections of the book are dedicated to a different aphrodisiac. From foods traditionally heralded as sensual including chocolate, oysters and strawberries to interesting additions such as pine nuts, artichokes and ginger, Intercourses offers, according to an Amazon.com review, "more than 85 heart-melting and temperature-raising recipes." 

Need to taste it to believe it? Try out one of these sample recipes from the book:

• Creamy Stuffed Figs
• Rosemary Manchego Scones
• Black Russian Cake

The Holy Grail of Valentine's Day cooking, Intercourses also offers the history, myth and lore behind some of these long-revered ingredients as well as real-life couple's stories and hot photography. Read a sweet sample including the history of honey and why ginger made the list.

While cupid may miss or make his mark come Saturday, this steamy cookbook is a surefire way to turn up the heat in the kitchen this Valentine's Day!

La Vita Dolce

Monday, February 2, 2009

In honor of February, the month of romance, winged creatures and all things pink, posts from now until Valentine's Day will be dedicated to The Sweet List. So what renders something worthy of the list? Sweet treats, deals and destinations are musts along with, to Cupid's delight, obvious romantic and feminine inclusions. As long as you can finish the phrase ______ is so sweet, then it's a shoo in. 

So to kick off The Sweet List (drumroll please), here's our sweet starter:

Fran's Chocolates Gray & Smoked Salt Caramels

Fran's is well-known for their two varieties of "salt chocolates." 

Photo Source: Fran's Chocolates

Not surprisingly, I selected chocolate. But what is surprising is the fact that these divine delights are unlike any other chocolate I've ever tasted. In one small bite there's an explosion of distinctly separate flavors that blend to create a harmonious yet perplexingly taste. With a combination of sweet and salty and even smokey flavors, the caramels were rich and complex but with that all-too-familiar melt-in-your-mouth coating and chewy sweet inside. But I know the real secret behind these pleasure is the snowy-like salt that topped these candies. 

Being partial to dark chocolate (okay, in love with dark chocolate), I naturally preferred the Gray Salt Caramels to their milk chocolately counterparts, however both were delicious. Perhaps it's also because the gray salt that tops the dark chocolates comes from Brittany, France. Not only do I generally love all things French, but Brittany is also where the best oysters that I've ever had in my life were harvested from before making their way my dinner plate in Paris one fateful evening. 

Gray salt is harvested by hand on the beaches of Brittany.

Photo Source: Eco-natural.com

Known as sel gris in France, gray salt is harvested by hand-sweeping the surface of shallow pools to collect the precious gift of the sea. 

At a price of $48 for two dozen, these chocolates aren't terribly priced, especially considering their quality, but if you're looking for a similar most budget-friendly version, Trader Joe's does carry Dark Chocolate Sea Salt Caramels although the availability of these may vary by store and season. 

In my research I did find several delicious looking chocolate and sea salt recipes, one of which I had to share: Dark Chocolate Cupcakes with Caramel & Sea Salt.

Try out other sweet combinations of chocolate and sea salt 

including this ooey-gooey cupcake recipe.

Photo Source: A Good Appetite