Foodista Blog

More Than You Want to Know About Cranberry Sauce

November 20th, 2009

Cranberry sauce can be controversial. In fact, often enough the issue cannot be resolved unless a family can agree to have two types of cranberry sauce at Thanksgiving dinner – fresh and canned.

Though often treated as a supporting character in the feast, cranberry sauce is certainly the most versatile dish next to gravy, delicious piled atop nearly any other dish. Cranberries were considered a seasonal fruit until Marcus L. Urann, an attorney, realized he harvested more cranberries than he could sell. So he made a sauce, canned it, and called Ocean Spray. In 1941, the jellied cranberry log was put on the market.

Canned cranberry sauce is made with berries, high fructose corn syrup, water, and corn syrup. As fresh cranberries were once a rare thing in the U.S., the canned relish gained popularity until it became a Thanksgiving staple. If you’re interested in seeing Ocean Spray’s instructions for removing the log, intact, from the can, they offer detailed steps here.

A log of cranberry sauce, naturally, was not served at the first Thanksgiving – sugar was scarce in colonial times. There may well have been fresh cranberry relish, however.

Fresh cranberry sauce has been gaining popularity since fresh cranberries have become widely available. The berries in fresh relish are generally not cooked, but simply mixed with sugar and anything from orange zest and nuts to ginger and kumquats.

Because fresh sauce tends to be more tart than the canned, it actually makes a lot of sense to serve both at Thanksgiving. A little of one balances out a little of the other. And any leftovers can easily be incorporated into Morning After Cranberry Muffins or Cranberry Ribbon Cake.

Lastly, a little known fact about cranberry sauce – while listening closely to the end of the song Strawberry Fields Forever, John Lennon can be heard repeating the words “cranberry sauce”. In an interview, Lennon said that the words have no special meaning except to contribute to the weirdness of the song.

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Fruit • Holiday

The Most Disgusting Thanksgiving Dishes

November 20th, 2009

Carrie. 1 Comment

I love to impress my guests with my food, everyone does. Many seek out that best recipe for pumpkin pie or the most elegant side dish. Well seek no more friends, I bring you only the best.

Firstly, your Thanksgiving soiree needs pizazz!. Don’t do the ordinary fruit platter or crudités for your appetizers. Wow your guests with this Chocolate Brie en Croute at Kitchen Hacker. It’s cheese, chocolate, and wine. What’s not to like?

If that isn’t interesting enough, try the Poutine Rolls, filled with french fries and cheese curds, served with a gravy dipping sauce. A good appetizer in case you have an excess of gravy…and french fries and cheese curds. If you don’t have those ingredients lying around, just make some Lardz, doughnut-hole sized lard balls, deep fried and topped with sugar. I have half a heart to try them. And I’d only have half a heart left after trying them.

Now forget the same old yams with the marshmallow topping, dig into a Krispy Kreme Bread Pudding! A delightful, dare I say decadent, option for a side dish at your Thanksgiving feast. The Hot Beef Sundae is an excellent choice to impress the in-laws. Made of mashed potatoes, gravy, shredded cheese, and a cherry tomato. They’ll be talking about it for years to come.

For the main course I would have to recommend a Porkgasm or a Turbaconucken. The Porkgasm, found over at Porktopia, seems like a decent, even cute, alternative to the traditional turkey. And by cute I mean disturbing and nauseating. If you’re not already grossed out, take a look at the Turbaconucken by NYC Food Guy. It’s exactly as it sounds–an infamous Turducken, with bacon. Because bacon makes the world go ’round.

But to top it all, for you Thanksgiving bird enthusiasts, whether it be turkey, duck, or chicken, behold…the 12 Bird True Love Roast. A real people pleaser. Now this you don’t have to make, you can buy it from the people over at Heal Farm. It has 12 different kinds of bird, 8 different stuffings, takes two people to lift and will feed 125 people. Sold yet?

Dessert is served! A Turkey Meat Cake, for those who really want to break away from the mold of Thanksgiving pies. Too much meat? Wash it all down with Tofurkey and Gravy flavored soda. I’d try it, would you?

Photo by tomcensani.

Forget the yams with the marshmallow topping, dig into the Krispy Kreme Bread Pudding! A delightful, dare I say decadent, option for a side dish at your Thanksgiving feast.

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Holiday

1 Comment

Friday Fun Links

November 20th, 2009

Sheri Wetherell. Leave a Comment

It’s less than a week away from Thanksgiving do you know what you will be cooking? If you are a last minute person like me, you find the Foodista Thanksgiving Recipe Guide super helpful. Not ready to talk turkey? We’ve got a couple great links to take your mind off menu planning.

1. Good news if you love Indian and Thai food, new study finds Curry Spice Kills Cancer Cells
2. Need a new twist to bacon and eggs? Stacey Snacks blog shows us how to make Baked Eggs in Bacon Baskets
3. Veggie art puts Mr. Potato Head to shame.
4. Playing with your food never looked so good- check out this amazing sandwich art from TOXEL.com.
5. Some strange canned food, it seems like you can put anything in a can on Food Network Humor.
6. Food & Wine magazine feature Supper Clubs that have gain cult following.
7. Start happy hour early at work by checking out some vodka porn.
8. Al Dente Blog has a great suggestion for a fun host/ hostess gift with a Lucky Break Wishbone.
9. Not everyone loves pumpkin pie, but everyone loves Thanksgiving cupcakes!
10. Still need a dessert idea? Womansday.com suggests switching it up with Four Decadent Thanksgiving Desserts

Above Photo by Suttonhoo

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Beverages • Canned Goods • Holiday • Uncategorized • breakfast • gift ideas

Young Winos

November 19th, 2009

Melissa. 1 Comment

American food and beverage trends come and go, some staying longer than others and some have just refuse to go away. But when it comes to wine consumption, it seems like the trend just continues to grow year after year. What’s interesting about wine right now is the age in which it is being consumed. Twenty somethings and young thirty somethings are lining up at winery tasting bars and wine-focused restaurants eager to know more about the flavor profiles of varietals and learn which wines pair well with which foods. Sites like Winechatr.com and magazines like Wine x magazine and WINO magazine, though great resource for anyone who loves wine, heavily cater to younger wine drinkers. And why not? According to a 2007 survey of consumer trends in the U.S. wine market, conducted by the Wine Market Council, twenty somethings are by far the fastest growing group of wine drinkers. The surge in wine tasting parties over cocktail parties, weekend wine tastings in Napa’s wine country and the popularity of events like 20Something- The New Vintage are just a couple of examples of the rise of younger wine drinkers. The survey also showed that 53 percent said they are spending $20 or more on wine more frequently. Is this considered a good thing? Does this rise coincide with the new food movement? Perhaps it’s because there are more wineries year after year and it is becoming just part of the norm to understand wine. I personally believe chefs that know their wines are better chefs. Learning about wine should be as much of a requirement as learning about food and to that I say earlier the better!

Above wine tattoo photo by Rambleonsylvie

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Beverages • Uncategorized • wine

1 Comment

What do vampires eat?

November 19th, 2009

helen. Leave a Comment

Blood.

Ok… what do humans who like vampires eat? New Moon comes out in just over 9 hours, and we’ve been thinking about what foods will enhance the viewing experience.

Standing in line for tickets: You could be in for a long wait, so bring a snack. Apple Sandwiches are fitting on several levels. First, a shiny red apple graced the cover of the first Twilight book. Second, they have bacon. (Vampires are hot right now. Bacon is hot right now- see the connection?) Finally, the two slices of bread represent Bella being sandwiched between the Vampire world and the human one. Or something like that.

Dinner: Bella ate Mushroom ravioli on her first date with Edward, but that’s so cliched. Because the crew travels to Italy in this installment, crimson Beet Risotto is doubly appropriate- just leave out the garlic. Pork Blood Stew or blood pudding will also work.

Dessert: Red velvet cake is a safe bet. However, milky white Alabaster Pudding with blood-red pomegranate sauce adds a distinct gothic feel to any meal.

Drinks: Vampire’s Kiss cocktail and Bloody Mary’s are both excellent choices, though a Blood Orange Bellini is a classy alternative. For the young adult crowd, try a Blood Orange Granita.

(image by andrew mason)

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Entertaining

What Celebrity Chefs Are Making for Thanksgiving

November 19th, 2009

Kate. 1 Comment

Everyone has their favorite Thanksgiving recipes, but let’s be real – the ones we care about are the those written by the famous people. Fortunately, celebrity chefs are more than willing to spread their turkey (and stuffing and pie…) knowledge around. Here are a few.

Anthony Bourdain made a holiday meal for ten at his brother’s house in Connecticut. Here are some of the dishes he made.

David Chang tells you how to make Turkey Breast With Ginger-Scallion Sauce with your leftovers.

Dan Barber makes Thanksgiving dinner from locally grown ingredients. Recipes include a Sweet Potato And Apple Gratin and a Pumpkin Tart With Plum Marmalade.

Emeril Lagasse helps get rid of both turkey and mashed potato leftovers with his Thanksgiving Leftovers Shepard’s Pie.

Grant Achatz stars in a v ideo about how to sous-vide a turkey.

Bobby Flay likes fresh flowers and custom cocktails at his Thanksgiving and he usually rises at 4 am to get his turkeys started. Also, here’s his sweet potato recipe.

While he may not have had Thanksgiving in mind while coming up with this recipe (being French and all), Alain Ducasse’s Chestnut Bouillon soup would be a lovely first course.

Tom Douglas demonstrates how to make King Boletus Stuffing with fresh king boletus mushrooms (they’re very similar to porcinis).

And, just for fun, here’s how Gordon Ramsay feels about Thanksgiving.

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Chefs • Holiday

1 Comment

Beer for Thanksgiving

November 19th, 2009

helen. 2 Comments

Legend has it that the Georgia-bound Mayflower only stopped at Plymouth Rock because its passengers ran out of beer. By that logic, if it weren’t for beer, we wouldn’t even be celebrating Thanksgiving.

As much as I wish this story were historically accurate, it’s most likely not. While the Pilgrims did drink beer on their transatlantic voyage, as beer in the 17th century was safer than water due to the antimicrobial properties of hops, they probably landed because they were running out of provisions in general. Some accounts say that the Pilgrims set up a brewhouse soon upon landing, but given the hazardous conditions the Pilgrims faced in their first year (47% died in the first winter) it is doubtful they would have made brewing a priority.

So, odds are slim that the Pilgrims and Wampanoag raised glasses of ale at the first Thanksgiving. But let’s face it: most of the dishes that will be on the table come next Thursday would not have been present in 1621 either: mashed potatoes, yams, stuffing, pumpkin pie. Still, that’s not going to stop me from enjoying any of these on Turkey day, beer in particular. Here are a few recommendations on what to drink.

Before. Before the big meal is prime football viewing time. The day is young: you want to pace yourself with something lower in alcohol. Beer Advocate recommends drinking Pilsener or other light lager so as “not to kill palates too early in the day.” This doesn’t mean you need to reach for a Bud. I recommend Oskar Blue’s Mama’s Little Yella Pils: it’s on the lighter side yet incredibly flavorful. Plus, it comes in a can, so you still feel like an American while drinking it.

During. Pale Ales, Märzens, Ambers and Oatmeal Stouts pair well with turkey and gravy, whereas Belgians and higher ABV beers cut through the rich fats that are in pretty much every Thanksgiving dish. It’s really your call. However, you don’t want to serve a beer with flavors that will overpower the food, like a well-hopped IPA or a smoked beer. The one time I hosted Thanksgiving I poured Chimay Blue because is packaged in an elegant corked bottle and everyone likes it, and its lightness and high ABV complimented the meal without overpowering it. New Belgium’s Fat Tire, Sierra Nevada Pale Ale and Harpoon Octoberfest are safe bets, but I encourage you to try something locally-produced.

Dessert. Whether you’re a member of the pumpkin pie or the pecan pie camp, both pair well with chocolate, so why not a sweet stout? I’m thinking Pike Entire, a rich, barrel-aged offering from Seattle’s Pike Brewing Co. It’s not the sweetest offering out there, but an amazing one. Young’s Double Chocolate Stout or North Coast Old Rasputin are also good choices.

After. Thanksgiving is about indulgence. This is the day to bring out the beers you’ve been hoarding or whose price point frightens you, the ones you might not buy for everyday drinking. Anything with ‘Imperial’ or ‘barrel-aged’ in the name is a good choice. I asked a beer writer associate of mine what he is serving on Thanksgiving; his answer: Autumn Maple from Southern California’s up-and-coming The Bruery. At around $14 a bottle, it’s not cheap, but is a bargain compared to a bottle of wine of similar quality.

What are you drinking?

(Above image by Mike Licht, NotionsCapital.com)

Other perspectives:

Fermentarium: Thanksgiving, pilgrims, and beer myths
Beer Utopia: Thanksgiving dinner beer pairings
Seattle Beer News: Be Thankful for Beer This Thanksgiving
A Blog About Beer: Don’t Forget the Beer this Thanksgiving

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Holiday • beer

2 Comments

Do your food choices determine your political views?

November 18th, 2009

helen. 3 Comments

Republicans and democrats differ on many issues: healthcare, environmental policy, abortion- we won’t go there. However, they may also differ on cheese preference. Or their favorite type of girl scout cookie.

According to a report by Hunch, Americans’ food choices differ widely by political party. Hunch is a website that asks users a series of questions to make a decision; for example, “what should I eat for lunch?” or (shameless self promotion) “what Foodista recipe should I make“?

More than 64,000 people answered the question “Do you tend to support liberal or conservative politicians?” Based on respondents’ answers to other questions, the Hunch team determined:

French Fries: liberals prefer “bistro-type” fries; conservatives prefer McDonald’s fries
Cheese: liberals prefer brie; conservatives prefer velveeta or Colby
Girl Scout Cookies: liberals prefer Samoas; conservatives prefer Trefoils
Birthday cake: liberals are more likely to bake one from scratch; conservatives are more likely to buy one at the store.
Lunch: liberals prefer Thai or Indian food; conservatives prefer pizza, PB&J or macaroni and cheese.

And yes, conservatives (like Sarah Palin) are more likely to drink soda.

Do you agree or disagree with these findings?

(image by asecondhandconjecture)

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American

3 Comments

The Great Stuffing Debate!

November 18th, 2009

Melissa. 3 Comments

First of all, is it called stuffing or dressing? And do most people actually prefer it cooked in the bird?

Growing up, I’ve always known it as stuffing and traditionally it was made outside the bird and by one of my aunts- and more often than not- it was heavy on the celery. For awhile, I thought stuffing was just okay, not great but good. Then, I tried oyster stuffing and realized I really hadn’t been eating what I now consider stuffing. I’m talking about rich, fatty, flavorful stuffing that could be eaten as a main course by itself. Call me crazy, but I simply love a good oyster stuffing.

Traditionally what kind of stuffing, or “dressing” do you eat? I’m curious to find out what the norm is?

Other kinds of stuffing I absolutely adore:
Shiitake Mushroom Stuffing- Recipe Girl
Southern Cornbread Dressing by Deep South Dish
Gluten Free Thanksgiving stuffing by Off the Wheaten Path

Not Stuffed Yet? Quick Links to More Stuffing!

Above Photo by Maggie Hoffman

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American • Cooking tips • Holiday

3 Comments

Wine from Scratch: Wine in the Kitchen

November 18th, 2009

Marcus. 1 Comment

When most people mention food and wine together the first thing that pops into mind is always pairing, because so much emphasis is placed on this mystical combination of forces. Pairing does have the ability to bring out new and undiscovered flavors, but there are also many other ways for wine to enhance a meal before it ever reaches the table.

For me it always starts in the kitchen. Not because I’m some amazing chef, but because I’m always handy with a bottle of wine as soon as the preparations begins. A meal just seems a little more special when it starts with an uncorked bottle, even if I’m just an observer. If you’re the adventurous type in the kitchen try a little wine in your cooking to enhance the meal even further.

Wine in the Kitchen

Things to remember when cooking with wine:

First and most importantly, always cook with quality. You wouldn’t put sub par ingredients in your gourmet masterpiece, so why use bottom shelf wine? Choose a wine you enjoy, because if nothing else once you’re done with that one cup needed for the recipe, you’re going to end up drinking the rest.

Most often when cooking wines are chosen in order to compliment flavors or characteristics in a dish. For example, add Sauv Blanc to an herb dish or juicy Syrah to a rich meat concoction. The primary characteristics in the wine – sweet, acidic, herbaceous, fruity, spicy – will become concentrated once cooked and really accentuate that element in the recipe.

Wines can be used in all aspects of cooking, from a marinade where the alcohol and acid in the wine work to tenderize the meat, or for deglazing to use in a sauce. I personally like to use wine to take the edge off while running around the kitchen trying to keep the place from burning down.

Choosing a wine to cook with, just like choosing a wine to pair with your meal, can be as complicated or creative as you make it. But overanalyzing anything can lead to disappointment so choose a wine you enjoy and go for it. What’s the worst that can happen? You get stuck drinking a bottle of wine you enjoy? Damn! Poor you.

** Marcus Pape has worked in media and design for over 10 years with an extensive background in all forms of visual communication. As a proclaimed vinophile Marcus hopes to leverage his abilities to inspire interest in wine, recently launching WineCHATr.com – an online resource for the growing wine community, where both popular wine bloggers and businesses come together to connect and share information on wine.

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