#Chestnut Liqueur recipe

[askwhatsforlunch]

Chestnut Liqueur

This delicious Chestnut Liqueur takes some time, heaps of patience and a little effort to make, which means it is a special gift to whomever you're making it for --and yes, you can make it for your own self! This fragrant tipple which smells and tastes like a seasonal walk in the woods, or a bag of Marrons Chauds  by the Christmas windows of Les Galeries or Le Printemps, is for my Mum, whose quite fond of it! Happy Friday!

Ingredients (makes):

a dozen large (or 15 smaller) fresh chestnuts*

1 1/2 cup water

1/2 cup caster sugar

1/2 cup demerara sugar

half a litre/2 cups fruit alcohol or vodka (at least 40% alcohol)

*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!)

Thoroughly rinse the chestnuts, and place them in a medium saucepan. Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 1 hour, adding more water as it evaporates so the chestnuts are always submerged.

Once cooked, drain, and allow to cool.

Then comes the tedious task of peeling the chestnuts. Put some carols or your favourite music on, then remove the outer case and the skin that sticks to the nuts, using a sharp knife and a lot of patience.

Once peeled, place chestnuts into a clean saucepan. Cover with the water, and bring to a slow boil over medium heat. Reduce heat to medium-low, and simmer, 15 minutes, until chestnuts are tender.

Stir in caster and demerara sugars until dissolved, and simmer, 15 minutes more.

Pour hot chestnut mixture, with the chestnuts and all, into a large sterelised jar.

Stir in fruit alcohol, to combine well, and close the jar tightly.

Place the jar in a draught-free place, and allow to steep and infuse, at least a fortnight, shaking the jar every day. The longer you wait, the more fragrant your liqueur will be.

Once you're happy with the flavour, strain Chestnut Liqueur into a sterelised glass bottle.

Chestnut Liqueur might make a great gift to bring your friends, and will be delicious in a cocktail, simply topped with Champagne or drizzled over ic. You can also enjoy it well-chilled on its own after dinner.

[rebeccaofficial]

Recipe for Chocolate Chip Cookies with a Secret These creative chocolate chip cookies start with fundamentals like granola, walnuts, eggs, brown and white sugars, cinnamon, and vanilla extract but add a ton of secret ingredients like chestnut paste, lemon juice, maple flavoring, orange liqueur, and chocolate flavored with rosemary. Chestnut paste can be swapped out for praline paste. 1 cup white sugar, 1 teaspoon strawberry jam, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 cup brown sugar, 1 cup margarine softened, 1 tablespoon instant hot chocolate mix, 2 eggs, 1 teaspoon sweetened chestnut puree, 1 drop maple flavored extract, 1 teaspoon French vanilla-flavored instant coffee granules, 1 dash ground nutmeg, 1/4 teaspoon orange liqueur, 1 package semisweet chocolate chips, 1 teaspoon vanilla extract, 1/8 teaspoon water, 1 ounce rosemary flavored chocolate grated, 1 teaspoon baking powder, 1/2 cup chopped and toasted walnuts, 2.5 cups granola with nuts and raisins, 1 drop fresh lemon juice, 2 cups all-purpose flour, 4 teaspoons salt

[sulla-slays-cronulla]

Cashew-Chestnut Pancakes

Basic Pocketcake Recipe:

Dry

120g boiled chestnuts - Roughly blended

60g roasted cashews (used ones have cane sugar) - Roughly blended

40g wholemeal flour

1tsp salt; 1/2 tsp baking soda; 1/2 tsp baking powder (did not measure, do not know proper proportions)

Mixed spices (Cinnamon, Allspice, Nutmeg) 1.5 tbsp

(next time could try adding chopped golden raisins for sweetness if no cane sugared cashews)

Keep aside - Two 99% dark chocolate squares rough chopped

Wet

1 egg - beaten

1/2 cup unsweetened oat milk; 1/3 cup full cream milk. Warmed, add just under a tablespoon of red wine vinegar. Allow five minutes for a small buttermilk conversion. 

Procedure:

Combine all the dry

Combine all the wet - do not accidentally cook the egg in hot milk. 

Poured the wet into the dry. Whatevs. Mix with whisk or fork or anything until reasonably well incorporated. This is a chunky batter. 

(Taste test here would be a good idea)

Add the chocolate chips, final light stir. 

Fry either on non-stick pan or with some butter of choice. 

Butter gives the nice edge rings, no butter produces smooth surface. Did both. 

Finished with a covered gentle heating in the toaster, around 4 minutes. Stacked 3, wrapped in foil. Didn’t want the inside to be raw and didn’t want to squish them too much in the pan. 

Makes 9. 

Minor disaster with the second round pan temperature but overall very edible. 

First eating: Lazy version.

Too hungry and tired to do a proper sauce, had with a juicy orange and some bourbon infused cheddar. Extra choco sprinkles and golden raisins. 

Second Eating: Premium ZOMG

I made the sauce. Woah. We are truly blessed with what supermarkets offer. 

Mandarin Date Sauce (Alcoholic)

4 Jeju Mandarins - These were a bit fridge-spoiled so a good use of them. Leave some of the pith so there’s a slightly bitter marmalade-y flavour. 

Squish and heat for ~30 minutes

Add 1.5 tablespoons 100% date sauce

Reduce further, another 20 minutes or until you’re satisfied with the thickness.

Transfer into container, add a full tablespoon of Cointreau liqueur. Stir. 

Topping Combination

- 1 chopped dark chocolate square

- Handful of delicious (sugar free) jumbo red raisins

So utterly delicious. Much wow. Had with the last two pancakes. 

Literally cannot even.

*Celestial choir* 

Edit:

These were requested again. This time used some chopped pecans and 20 or 30g extra of cashews with pretty much the same proportions for everything else. Result is much sweeter and oddly fluffier? Perhaps I added more baking powder this time as well. 

[barinacraft]

Cocktail & Drink Names That Start With ‘S’

Index of Drinks by starting letter  → A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Alphabetical List of Drinks Beginning with Letter ‘S’

- S -

Saint-Germain French 77

St-Germain elderflower liqueur, lemon juice, Champagne, lemon twist

Saint Patrick's Day Cocktails

a toast to Ireland with Irish themed drinks

Salty Dog

vodka or gin, grapefruit, glass with salted rim

Sand Trap

Scotch whisky, sweet vermouth, cherry liqueur or brandy, lemon juice

Santiago Scotch Plaid

blended Scotch whisky, French (dry) vermouth, aromatic bitters, maraschino cherry

Savoy Hotel

brandy, benedictine, creme de cacao

Savoy Hotel Special Cocktail

dry gin, French vermouth, grenadine, absinthe, lemon peel

Savoy Hotel Special Cocktail #2

Plymouth gin, French (dry) vermouth, Dubonnet, orange peel

Savoy Tango

applejack or Calvados, sloe gin

Satan's Whiskers

gin, dry vermouth, sweet vermouth, orange juice, orange liqueur or curacao, orange bitters, orange twist

Sazerac

rye whiskey, absinthe, Peychaud's bitters, simple syrup or sugar cube, lemon peel twist

Scarecrow Cocktails

you'll have to draw straws over which hay man themed drink to try

Scarlett O'hara Drink

Southern Comfort liqueur, cranberry juice, lime juice

Schley Punch

bourbon or rye whiskey, St. Croix rum, sugar, lime juice and rind, fresh fruit in season

Schley Sour

whiskey, lemon juice, simple syrup, Benedictine, orange slice

Scotch Smash

Scotch whisky, sugar or simple syrup, sprigs of mint leaves

Screaming Orgasm Drink

vodka plus optional milk / half-and-half with almond, coffee and Irish cream liqueurs

Screwdriver

vodka, orange juice

Sea Breeze Cocktail

vodka, cranberry juice, grapefruit juice

Sea Breeze Cooler

dry gin, apricot brandy, lemon juice, grenadine, sprigs of mint

Sea Breeze Punch

gin, pineapple syrup, grape juice, orange juice, soda water

Senator Drink

Benedictine, brandy, chartreuse, creme de roses, curacao, maraschino liqueur

Sergeant Brue

gin, French vermouth, Italian vermouth, absinthe, Benedictine, angostura bitters, orange peel

Seventh Heaven Cocktail No. 2

dry gin, grapefruit juice, maraschino liqueur

“75” Cocktail

Calvados apple brandy, gin, grenadine and absinthe or Anis-del-Oso

Sex On The Beach - IBA

vodka, peach schnapps, orange juice, cranberry juice, orange wheel, maraschino cherry

Sex On The Beach #2

vodka, pineapple juice, black raspberry juice, melon liqueur, cranberry juice

Shamrock

Irish whiskey, French vermouth, green Chartreuse, green crème de menthe (add a green olive for Friendly Sons of St. Patrick version)

Sherry Flip

sherry, egg yolk, sugar, nutmeg

Sidecar

brandy, orange liqueur, lemon juice

Slippery Nipple

licorice or anise liqueur, cream liqueur, grenadine

Smiler Cocktail

gin, sweet &amp dry vermouth, orange juice and aromatic bitters with different ratios than the Income Tax drink recipe

Smoky Martini

gin, Scotch whisky, lemon peel

Soda Cocktail

soda water, sugar, aromatic bitters, lemon peel

Son Of Brutus The Younger

Scotch whisky, chestnut liqueur, cream or half & half

Southern Whiskey Sour

bourbon whiskey, lime juice, simple syrup, red wine, orange peel or twist

Spanish Absinthe Cocktail

ojen, Angostura bitters and seltzer.

Spanish Martini

gin, fino sherry, twist of orange

Splificator

whiskey, sparkling mineral water

Stinger

brandy or Cognac, white creme de menthe, mint leaf

Stolen Kisses

gin, pastis or absinthe, egg white, rich simple syrup

Stone Fence

dark rum, applejack or rye whiskey, hard apple cider

Stone Wall

whiskey, fine sugar, soda water

Straight Up Nail

Scotch whisky, Drambuie, no ice

Strawberry Daiquiri

white rum, lime juice, powdered sugar, strawberry liqueur, strawberries

Striped Bengal Tiger

vodka, orange juice, black licorice twist

Sweet Gin Martini w/ an Orange Peel Twist

Old Tom gin, Italian vermouth, orange zest

Swiss Yodeler Cocktail

Bacardi rum, granulated sugar, molasses, fresh lime

Note: This compilation is a continuously updated list of mostly mixed drinks and cocktails that begin with the letter 's' plus their recipe ingredients. However, this directory, in general, also includes a range of other beverages as well. Sky blue is the color of the alphabet used in the capital letter of the illuminated initial ‘S’ for this drinks index subcategory header image shown above.

[hsama]

CHRISTMAS IN BRAZIL is green. Not ever green but bright, luscious and tropical. But Funnily enough we both have some traditions that are similar (at least in my house) such as baked chestnuts 🌰 upside down pineapple cake, 🍍tons of nuts and dried fruit plates anything (fruit cake gifting, recipes with orange peel and raisins)🍞 we would also open our BEST can of french marmalade (the real quince one)🗼🍮 and local handmade fruit liqueurs And of course, have Turkey and Cod fish. 🍎 Now, and old tradition asks for a full piglet baked with an apple in Its mouth. Well... we tried it once but we were sooo sorry for the piggy we never did it again. 🐷 but some families will probably have pernil (iberian style pig leg) or regular ham (which is also pig leg but cured) How was Christmas is your family growning up? Merry Christmas everyone #18thcentury #18thcenturystay #historicalclothing #historicalsewing #brasilcolonia #costurahistoricabrasil https://www.instagram.com/p/CJOnLyxAb0h/?igshid=r57095tu3rou

[dashedontherocks]

First go at making ink with chestnut skins left over after making chestnut liqueur. Thanks to @sarahmarston13 and Debbie for the recipe book! . . #art #ink #handmade #natural #byproduct (at Fratton) https://www.instagram.com/p/B6B8CTvpZ9j/?igshid=1tordu31d7gj

[exquisitesip]

Honey Grappa Liqueur Recipe D.I.Y.

New Post has been published on http://www.buildthebottle.com/2019/09/06/honey-grappa-liqueur-recipe/

Honey Grappa Liqueur Recipe D.I.Y.

Honey Grappa Liqueur Recipe

Hey Guys and Gals!

Are you looking for an awesome Honey Grappa Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Honey Grappa Liqueur in the world.

Ingredients

Step 1

1/2 stick of cinnamon

3 cloves

lemon peel

2 Cups of Grappa

Step 2

3 tablespoons of honey*

2 Cups of Grappa

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils: – cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 

Directions

Step 1

Combined all the ingredients in step ! including the grappa, in the container that you will be using to age in. Make sure that all the ingredients are totally submerged in the grappa. Cover and close the container.

Step 2

Combined the 2 cups of Grappa three tablespoons and agitate often till all of the honey dissolves.

Set aside in another container.

Aging, Straining, filtering, and Drinking Your Honey Grappa Liqueur

Let the two mixes age for a month after 1 month mix the 2 and let age for 3 more months

The two preperations are then mixed together and left to rest in a shady place for three months.

After 3 months of aging, strain your liqueur through several layers of cheesecloth.

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Pour back into container and let it age for another 3 months.

You can add water for a lighter taste, though I suggest that you use clear mineral water. I have found that tap water can make your alcohol cloudy.

Congratulations, You Have Completed Making this Awesome Angelica Grappa Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Ingredients

type of honey. Acacia honey, will give your liqueur a yellow color and a delicate scent with a sweet taste.

Chestnut honey, will be clear-light brown and intensely fragrant, with an aromatic flavor

Orange honey will make apale yellow, very aromatic and slightly sour.

Notes on Utensils

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Desert Lime Liqueur Recipe D.I.Y.

Dill Bitters Liqueur Recipe D.I.Y.

Finger Citron Liqueur Recipe D.I.Y.

Cacao Liqueur Recipe D.I.Y.

Kola Nut Grappa Liqueur Recipe D.I.Y.

Strawberry and Elderberry Bitters Liqueur Recipe D.I.Y.

Cacao Mezcal Liqueur Recipe D.I.Y.

Cinnamon Infused Vermouth Liqueur Recipe D.I.Y.

Blood Orange Liqueur Recipe D.I.Y.

Ginger Liqueur recipe D.I.Y.

Raisin Bitter Liqueur recipe D.I.Y.

Sloe Gin Liqueur recipe D.I.Y.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Jenny Chambers on Unsplash

#liqueurrecipe#D.I.Y.Liqueur#AngelicaGrappaliqueur#Angelica#grappa

#D.I.Y.

[wineanddinosaur]

10 of the Best Barrel-Aged Gins You Can Buy Right Now

Barrel aging gin is nearly as old as the spirit itself. The slightly unusual practice dates back to the late 18th century, when oak casks were used to store and transport the juniper-infused spirit.

In recent years, a number of small-production American distillers have quietly spearheaded a mini barrel-aged revival. Each has its own interpretation of the style, and with so many variables within the production process — from base spirit, to botanicals, to oak contact — no two barrel-aged gins are the same.

This makes figuring out how to use barrel-aged gins difficult, but ensures the category is diverse and versatile, as VinePair recently found out after blind-tasting more than 20 varieties.

From aromatic, lightly honey-hued gins, to dark amber bottlings that could easily be mistaken for bourbon or Scotch, the category offers something for every palate. Here are 10 of our favorites.

New York Distilling Company Chief Gowanus

New York Distilling Company takes unaged, double-distilled rye whiskey and then distills it a third time along with juniper berries and Cluster hops. The spirit then rests for three months in oak barrels, giving it a faint, tea-stained hue. The result is an intensely aromatic gin that’s unlike anything we’ve  sampled before. Juniper, bergamot, and citrus peel aromas dominate, with subtler notes of fennel seeds and licorice. The light barrel influence is more apparent on the palate, where there are flavors of baking spices and Earl Grey tea. Mix with sweet vermouth, Curuçao, and a dash of bitters for an intriguing Martinez. Average Price: $42.

Big Gin Peat Barreled

Big Gin’s Peat Barreled spirit ages for just four months in single-malt casks, meaning the wood’s influence is much lighter (in both color and aromas and flavors) than many others in the category. The smoky influence from the peated barrels is barely apparent on the nose, though there is a surprising depth of vanilla and sweet baking spice aromas from the oak. The palate is well-rounded and creamy and tinged with anise, fennel, and licorice. The lasting finish is ever-so-slightly reminiscent of a peated single malt. Serve in a 50:50 Martini with high-quality vermouth in a Maraschino-liqueur-washed coupe glass. Average Price: $36.

Citadelle Réserve

Nuanced, delicate, and luxurious, Citadelle Réserve smells like it was concocted in a high-end perfumerie rather than a distillery. The French producer adds yuzu, genepi, and bleuet to its “Original” bottling, and rests the gin for a period of five months in five different types of wood (acacia, mulberry, cherry, chestnut, and French oak). Each lot is then blended in an eight-foot-tall, egg-shaped wooden barrel. Despite this heavy oak influence, the gin remains delicate. Its nose is rich in botanicals, including lavender, orange blossom, green tea, and blanched almonds. This is an ideal Martini gin — chill it, mix it 15:1 (the “Montgomery” ratio) with a dry French vermouth, and serve with lemon twist. Average Price: $39.

New Riff Distilling Kentucky Wild Gin Bourbon Barreled

New Riff ages this gin for five to seven months in freshly used bourbon barrels. This adds a pronounced vanilla character, which mixes with the spirit’s strong juniper, caraway seeds, and cedarwood aromas. The palate is consistent with the nose, with added flavors of fresh celery. Use in a zesty G&T with lots of lime. Average Price: $33.

GrandTen Distilling Wire Works Special Reserve

Garden herbs provide the predominant aromas in this gin, with basil, rosemary, mint, and sage seasoned with a touch of sweet baking spices. Double down on the gin’s herbal character by mixing with a very light tonic and handfuls of fresh basil and mint, or mix it with Lillet Blanc and Suze to highlight its sweet notes in a White Negroni. Average Price: $33.

Few Spirits Barrel Gin

Aged by the Chicago distillery for 18 months in new American oak barrels, this gin is complex and confusing — in a good way. To the eye, it looks like a classic brown spirit, but pour a measure and you’ll be met with intense aromas of fresh herbs, coriander seeds, citrus peel, and orange blossom. Only on the palate does it start to resemble a dark spirit, with baking spice notes, pepper, and candied ginger all present. Sip it on the rocks or neat, or use in a classic Negroni. Average Price: $48.

Falcon Spirits Botanica Spirtus Barrel Finished Gin

Falcon Spirits distills wine into a brandy base before infusing the spirit with botanicals like juniper, vanilla, lemon verbena, and galangal. The spirit then ages for a minimum of eight months in new French oak before it’s blended with a small amount of gin that’s aged for a shorter period. The rich honey color is slightly misleading, as the juniper-heavy palate makes it taste similar to a traditional gin. Mix with a healthy squeeze of lemon and top with tonic for a well-balanced G&T. Average Price $52.

Ransom Spirits Old Tom Gin

Ransom Spirits developed the recipe for this “historically accurate” Old Tom Gin with historian, author, and all-round cocktail guru David Wondrich. The Oregon distiller produces its base spirit from a corn and barley mash bill, then ages it for six to 12 months in used French oak wine barrels. The barley comes through on the nose and the palate, mixing with juniper, vanilla, cinnamon, and nutmeg. This is an ideal gin for a Negroni or a Martinez. Average Price: $39

Breuckelen Distilling Company Glorious Gin: Oaked

An experimental release from an independent Brooklyn distiller, this gin has a light amber hue from a period of aging in American oak barrels. It’s aromatically intriguing, with a strong scent of menthol and sweet lemon curd followed by vanilla bean and creamy white chocolate on the palate. A lovely sipping gin, this spirit would also work well in a Negroni or an Old Fashioned. Average Price: $48.

KOVAL Barreled Gin

For this small-batch, organic release, Chicago distiller Koval ages its dry gin for six months in barrels that previously held whiskey. The nose exudes juniper, coriander, and cedar, while its palate is rich in vanilla, malt, and cookie flavors, making it a bonafide gin/dark spirit hybrid. Sip this neat, on the rocks, or in an Old Fashioned. Average Price: $50.

The article 10 of the Best Barrel-Aged Gins You Can Buy Right Now appeared first on VinePair.

source https://vinepair.com/buy-this-booze/10-best-barrel-aged-gins-2019/

[yachtscharterin]

Browse and enjoy Balearic gastronomy

Sea, boats and gastronomy in the Balearic Islands

Be on top of a ship, in the restaurants of the islands or at home, the cuisine of the Balearic cuisine brings a great wealth of flavors, smells and color. The most traditional allies with modernity to offer different dishes but with the same tastes as always. If you have decided to take a boat trip , eat in it quietly, it is an option to make day trips on the sea.

Seafood cuisine

A horse between Catalan and Valencian cuisine, it is a type of cuisine totally Mediterranean. As it could not be otherwise, the cuisine with dishes from the sea is the protagonist of the Balearic Islands. Fish, seafood and others cruise the tables and boats on a day of navigation to give place to the rich Guisat de Peix and Peix Sec, which are mostly eaten in Ibiza and Formentera, or the famous lobster stew of Menorca . Also noteworthy is the Ibizan tuna or tuna stew that is usually prepared with spices and white wine. And we can not forget the escupinyas, being the exclusive mussel of Menorca. The fish soups are traditional, in the same way that we should try the typical Balearic fish, the jonquillo chimichang. The rices can also be taken on the deck of an impressive ship. Among the best known are the recipes of black rice, which often carry onions, squid, tomato, water and salt. On the other hand, the Majorcan lobsters and lobsters are excellent.

From Orchard

Other dishes carry products from the garden. This is the case of Mallorcan soups made with vegetables, or aubergines stuffed with Menorcan, which can be baked or fried. Normally, they are cooked with a layer of potatoes under another layer of aubergines on top, covered with tomato sauce and peppers, and then you can add fish or meat, depending on the taste of each diner.

The meats

Not everything is going to be caught in this kitchen so rooted in the sea. Its interior also hides sausages and select meats. This is the case of camaiot, butifarra (botifarró) and xolís (of peasant origin). These delicacies can be taken on a boat sailing between islands. The Mallorcan tumbet is also made with chicken that is made with sanfaina, among other rich ingredients, and the lamb roasted Mahón style. Other meats are stuffed chicken, turkey with almond sauce and pigeons in chestnut sauce. We can also eat the rabbit with onion, duck with olives, and cocas with meats, sausages, vegetables and fish, whether salty or sweet, which are usually eaten as first courses or as a single dish.

Typical products

DO, the cheese. Mahon cheese is one of the best known in Spain. It has DO and it is said that it is eaten since the 10th century. The truth is that it tastes great and is used in different dishes.  A rice in the high sea, when we are on a boat, tastes better with the liquid salt of Formentera. It is the lowest sodium salt produced in Spain, and it is also used for all kinds of dishes. On the other hand, among its sauces, the one of es Tàperes stands out, it is a traditional condiment and serves to season, both fish and meat with the base of capers that this sauce carries. The sobrasada is well known by all those who come to the island. It can be taken in sandwiches, dishes or desserts. If it is with honey, it is really good and presents a superior quality, registered under the Protected Geographical IndicationSobrasada . 

A tour of the desserts

After the first dishes, tasted on our rental yacht, we give way to desserts. In the Balearic gastronomy there is a great quantity of them, but the most traditional one is the ensaimada, bought by thousands of tourists before leaving the island. Of angel hair or cream, it is done in many ways and can be found in stores and restaurants in different sizes.  In turn, you can also try the pastissets, which are flower-shaped pastes, and orelletes, which are either shaped like an ear or a flower. Carquinyols can be found in many places, but this dry pasta is more typical of Es Mercadal. Among the desserts are also the Ibiza cheese cake or the fritters of the same island. 

Drinks

Every dish deserves to be well watered from an exclusive drink. In the case of the Balearic Islands. On the one hand, wine is also traditional, because although less known, they have been produced for a long time. For example, in Menorca good wine is produced, distinguished by “Wine of the Earth Island of Menorca”, where the Chardonnay, Macabeo, Malvasia, Moscatel, Merlot, Monastrell, Syrah and Tempranillo varieties predominate. Malvasia wine is the best known, a wine with depth and sweet grape that extends, especially, on the island of Menorca.  Another drink to highlight is the herbal liqueur from the island of Ibiza. A drink made by pageses dating from the seventeenth century and that, after years, has been perfected. It is elaborated with the base of ethyl alcohol of wine and molasses, and of an incomparable mixture of aromatic plants. It is usually taken as a digestive dessert. 

ES

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[jorgemiroslavjarasalas]

Jorge Miroslav Jara Salas: Video: Which Wines for Turkey, Cranberry Sauce and Pumpkin Pie?

CTV’s Your Morning Host Ben Mulroney and chat about which wines to pair with your holiday turkey dinner, from appetizers and the big bird to side dishes and dessert. Click on the arrow above to play the video.

Happy holidays!

Natalie

Start with an aperitif

As the heady aroma of the turkey wafts through the house, and sounds of Miracle on 34th Street come from the livingroom, offer family and friends an aperitif. This pre-dinner drink will whet their appetites before they sit down to the table.

An excellent choice is a chilled dry sherry. Its nutty flavours go well with spiced nuts, olives, cheese and other pre-dinner nibbles. Sherry also makes a good segue into the meal if you’re starting with soup and have added a splash of it into the potage. Sparkling wine, is another good choice for an aperitif: it adds a celebratory note to the meal and goes well with both soup and salad starters.

Santa Margherita Brut Valdobbiadene Superiore Prosecco Veneto D.O.C.G., Italy

Henry of Pelham Winery Cuvée Catharine Estate Blancs De Blanc V.Q.A., Short Hills Bench, Niagara Peninsula, Ontario, Canada

Alvear Sherry Montilla-Moriles D.O., Spain

Taittinger Nocturne Champagne Champagne A.C., France

Consider the turkey

Turkey differs from most poultry and game birds in that it’s very dry in texture. Therefore, you need a juicy, mouth-watering wine with lots of ripe fruit to complement it. This is why pinot noir, with its aromas of ripe strawberries, raspberries and cherries, is the classic match. Those from the New World, such as Canada, California, Oregon and New Zealand, tend to be fruitier than those from the Old World, such as Burgundy and Germany, which tend to be earthier.

But both styles will suit the bird just fine. Beaujolais and gamay also work because they too have that medium-bodied, ripe berry flavour. These wines also offer the advantage of appealing to a wide range of palates. If you want something a bit more full-bodied, with a bit of spice, try a California zinfandel. However, reds with big tannins, such as cabernet sauvignon, often taste too dry with turkey. Similarly, the nuances of complex and well-aged wines, such as bordeaux, tend to get lost under the welter of flavours.

  Villa Maria Estate Private Bin Sauvignon Blanc 2018 Marlborough, New Zealand

Trapiche Reserve Pinot Grigio 2016 Mendoza, Argentina

Adamo Estate Winery Lowrey Vineyard Pinot Noir 2015 St David’s Bench, Ontario V.Q.A., Canada

Gérard Bertrand Rosé 2017 Côte Des Roses, Languedoc, Midi A.P., France

Side Dishes

Look beyond the bird. Thanksgiving dinner is much more than turkey: it can include chestnut stuffing, cranberry sauce, spicy sage and thyme stuffing, oyster dressing, chestnuts, buttery mashed potatoes, creamed onions, candied sweet potatoes, squash, giblet gravy, succotash (creamed sweetcorn, beans and onions) and a host of traditional family recipes.

For some of us, the turkey is simply an excuse to eat more cranberry sauce. So when choosing a wine, you don’t have to simply match it to the turkey, particularly if you’re a fan of more full-bodied reds and whites. Since it’s often a sit-down, banquet-style meal where each person chooses the trimmings, why not do the same with the wines?

Offer both a red and white wine, depending on the size of your group. Count on one bottle of wine for every two people drinking wine at the table.

Ghost Pines Chardonnay 2014 Napa, Sonoma, Monterey, California, United States

Reif Estate Winery Riesling 2017 Niagara-On-The-Lake, Ontario VQA, Canada

Complement or contrast

If you prefer to serve the wines one at a time, move from light to full-bodied, simple to complex, white to red, young to mature and dry to sweet so that each wine tastes bolder than the last. There are two routes to go when choosing the specific wines you will offer: complement or contrast. For instance, you can complement the roasted, smoky flavours of the squash, apples and pecan stuffing with a big, buttery chardonnay from California or Chile. However, if you’d rather cut through the richness of the cream sauces and dressings, try something crisp, such as a New Zealand sauvignon blanc or German riesling.

La Celia Elite Malbec 2015 Paraje Altamira, Uco Valley, Mendoza, Argentina

Peter Lehmann Wines Eight Songs Shiraz 2013 Barossa Valley, Australia

Dessert Wines

Offer a sweet ending When dessert arrives, offer an Ontario icewine or late harvest wine with pumpkin pie or crème brulee. If you’re a chocolate fan, try a liqueur with complementary flavours such as raspberry or black currant. The wine you chose should be sweeter than the dessert so it doesn’t taste dull and bitter.

For children and guests who won’t be drinking, offer non-alcoholic beverages such as plain and flavoured sparkling waters, fruit punch and apple cider. With so many flavours on the table, you really can’t run afoul with your choice of wine.

Fonseca Porto White Douro, Portugal

Cave Spring Indian Summer Select Late Harvest Riesling 2014 Niagara Peninsula, Ontario V.Q.A., Canada

Henry of Pelham Winery Riesling Icewine 2017 Niagara Escarpment, Ontario VQA, Canada

Southbrook Vineyards Framboise Niagara-On-The-Lake, Ontario, Canada

Comments

comments

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from Jorge Miroslav Jara Salas http://bit.ly/2Sq33BO via Fuente

[bjrexian]

Agriturismo Il Poggiolo

Not far from Florence, surrounded by valleys and hills and the background of the preappeninic peaks, the territory of Mugello extends, a green territory where every corner is witness of a long and fascinating history, where uncontaminated nature blends with art, fruit the ingenuity of an industrious and hospitable people. Mugello, among imposing castles, solitary convents and ancient parish churches, which speak of the Medici, of this powerful Florentine family originating in these lands, protagonist of Tuscan history from 1300 to the beginning of 1700. Businessmen, rich bankers but above all men of culture, lovers of art and letters, wanted to leave in these lands the tangible and immortal sign of their political power. The kitchen and the products of the earth, here more than in other parts, have preserved the authenticity of their traditions. Among the various specialties: recipes based on Mugello chestnuts, mushrooms, game, D.O.C meat, but also important wines, liqueurs, jams, and wild berry syrups. Art, history, nature, good food and tradition: all this is in Mugello! Many possibilities for the enjoyment of the environment and its incredible resources on the part of the visitor that include: – Nature excursions – Mountain biking, breathing deeply clean and sparkling air – Golf – Horse riding for horse lovers and long walks on easy and evocative paths and lanes – Sport Fishing – Shooting – Sailing and canoeing And many other activities to fully enjoy your free time!

Il Borgo del Poggiolo is composed of three apartments: Poggiolo 1 and 2 which are apartments obtained from the careful restoration of an old farmhouse and have available a swimming pool (6 x 12 m) with changing room and showers, as well as a pleasant equipped portico with tables and barbecue. The mill is the result of the recovery of an old mill and is furnished with antiques and where you can enjoy excellent privacy, thanks to its secluded position on the banks of a small stream that crosses the park of the manor house. It has a comfortable private pool (4 x 8 m). Small pets allowed. Parking, Sat TV and telephone. Autonomous heating. Baby cots available. On request, possibility of domestic services.

The Locanda di Alberi in ancient times belonged to the Strozzi family, it is located on the old Faentina, the first link between the cities of Florence and Faenza. The careful restoration has been carried out keeping in mind the needs of the traveler, who for short periods visits our country, preferring a comfortable accommodation surrounded by a pristine countryside. LA LOCANDA DI ALBERI: includes 5 double rooms (and possibly triple) with bathroom, equipped with every comfort (heating, satellite TV, mini fridge).

[barinacraft]

Cocktail & Drink Names That Start With ‘P’

Index of Drinks by starting letter  → A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Alphabetical List of Drinks Beginning with Letter ‘P’

- P -

Paddy Cocktail

Irish whisky, sweet vermouth, aromatic bitters, orange peel or twist

Paisley Martini

gin, dry vermouth, Scotch whisky, lemon peel

Palmer Cocktail

rye whiskey, lemon juice, aromatic bitters

Partridge In A Pear Tree

pear flavored vodka, elderflower liqueur, champagne, pear slices

Peanut Butter And Jelly Punch

Flor de Caña rum, Lustau Palo Cortado Vides sherry, strawberry jam, peanut syrup, egg white, banana

Pear And Elderflower Martini

pear infused vodka, elderflower liqueur, dry vermouth, pear slice

Pear Martini

vodka, pear juice, dry vermouth, slice of pear

Peppermint Stick Drink

peppermint schnapps, white creme de cacao, light cream, peppermint stick

Perfect Cocktail

gin, dry vermouth, sweet vermouth, aromatic bitters, olive

Pickleback

whiskey, pickle juice brine

Pilgrim Cocktail

dark rum, light rum, orange curacao, orange juice, lime juice, allspice pimento dram, aromatic bitters

Pimm's Cup

Pimm's No. 1 gin based liqueur, lemon juice, ginger ale, cucumber slice

Pina Colada

light golden rum, coconut cream, crushed pineapple

Pink Shimmy

Solari's trademarked name for an Ojen Cocktail made with Peychaud's bitters.

Planter's Punch - Don The Beachcomber

rum, lemon juice, simple syrup, soda water, aromatic bitters

Planter's Punch - IBA

dark rum, orange juice, pineapple juice, lemon juice, grenadine, simple syrup, aromatic bitters

Planter's Punch - Trader Vic's

dark rum, lime juice, lemon juice, grenadine, sugar

Poinsettia

orange liqueur, cranberry juice, champagne, cranberries and/or twist of lime

Police Gazette Cocktail Recipe No. 1

Plymouth gin, gum syrup, wild cherry cordial, Angostura bitters, lemon peel twist

Police Gazette Cocktail Recipe No. 2

whiskey, simple syrup, aromatic bitters, curacao, French vermouth, maraschino liqueur, cherry garnish

Porcia Catonis

vodka, chestnut liqueur

Pornstar Martini

vanilla vodka, passionfruit liqueur, vanilla sugar, Champagne

Preakness Cocktail

rye whiskey, sweet vermouth, Benedictine herbal liqueur, aromatic bitters, lemon peel

Pumpkin Martini

vanilla flavored vodka, cream liqueur, pumpkin liqueur or spice syrup, whipped cream, cinnamon stick

Purple Haze

lemon vodka, raspberry liqueur; lemon-lime soda or cranberry juice or lime juice & simple syrup

Purple Hooter Drink

vodka, raspberry liqueur, cranberry juice, lime juice, soda water, lime wedge, raspberries

Purple Hooter Shooter

vodka, raspberry liqueur, lime juice

Purple Hooter Shots

vodka and raspberry liqueur with sweet & sour mix or triple sec or lemon juice or lemon-lime soda or cranberry juice or lime juice & simple syrup

Purple People Eater Cocktail

parfait amour, gin, lemon juice

Purple People Eater Iced Tea

vodka, white rum, gin, silver tequila, orange liqueur, sweet and sour mix, blue curacao liqueur, grenadine, lemon-lime soda

Putting Mixture

a shot of kummel before a round of golf

Note: This compilation is a continuously updated list of mostly mixed drinks and cocktails that begin with the letter 'p' plus their recipe ingredients. However, this directory, in general, also includes a range of other beverages as well. Pink is the color of the alphabet used in the capital letter of the illuminated initial ‘P’ for this drinks index subcategory header image shown above.

[barstoolbanter-blog]

You guessed it! It's Old Fashioned Wednesday! I call this one "The Irish Gingersnap". It consists of: 1 1/2 ounces of Hooligan's Irish ginger infused whiskey 1/2 ounce of Dream Catcher chestnut liqueur 4 solid dashes of chocolate gingersnap bitters 1/4 ounce of simple syrup Garnish with lemon peel It sure is delicious as hell. Give it a shot and let us know what you think. #irishwhiskey #oldfashioned #cocktailrecipe #cocktails #cocktail #cocktailporn #hooligans #gingersnaps #delicious #alcohol #nightcap #photography #bar #recipe #barstoolbanter #gooderthanhell https://www.instagram.com/p/Bp5-yPtgyAf/?utm_source=ig_tumblr_share&igshid=yv933eys4w8r

[cookszone-blog]

Healthy Thanksgiving Menu | MyRecipes

New Post has been published on http://healthy-cook.com/healthy-thanksgiving-menu-myrecipes/

Healthy Thanksgiving Menu | MyRecipes

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1 of 22 Photo: Alison Miksch

Shaved Brussels Sprouts Salad

Advertisement

2 of 22 Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie Recipe

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

3 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Date, Walnut, and Blue Cheese Ball

Advertisement

4 of 22 Photo: Iain Bagwell; Styling: Chelsea Zimmer

Whole Stuffed Roasted Pumpkin

Whole Stuffed Roasted Pumpkin Recipe

In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.

Advertisement

5 of 22 Photo: Jennifer Causey

Grand Marnier Cranberry Sauce

Grand Marnier Cranberry Sauce Recipe What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding: jammy sauce punctuated by pops of tart, juicy berries. If you prefer not to use alcohol, you can substitute fresh orange juice. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

Advertisement

6 of 22 Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Lemon-Herb Sheet Pan Roasted Vegetables

Lemon-Herb Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small–we prefer peeling and cubing it yourself.

Advertisement

7 of 22

Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole Recipe This simple casserole uses the same favorite ingredients as its full-fat counterpart but cuts back ever-so-slightly on the amounts used and the portion size resulting in a lower-calorie, equally tasty dish.

Advertisement

8 of 22 Photo: Charles Masters

Green Bean Casserole

Green Bean Casserole Recipe This deliciously updated version of the classic green bean casserole features fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.

Advertisement

9 of 22

Sourdough Stuffing with Pears and Sausage

Sourdough Stuffing with Pears and Sausage Recipe You might be tempted to leave off the turkey in place of this hearty sourdough bread stuffing that’s packed with carrot, celery, onion, mushrooms, and turkey sausage. Chopped fresh pears adds just a note of subtle sweetness to the savory dish.

Advertisement

10 of 22 Photo: Ellen Silverman; Styling: Toni Brogan

Buttermilk-Parmesan Mashed Potatoes

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11 of 22

Advertisement

12 of 22

Make-Ahead Gravy

Make-Ahead Gravy Recipe Skip the turkey drippings and the last minute rush a preparing the gravy with this make-ahead version. Prepare turkey stock then flavor it with sage and thicken with flour and butter. You’ll never miss the fatty drippings!

Advertisement

13 of 22

Basic Cranberry Sauce

Basic Cranberry Sauce Recipe Thanksgiving just isn’t complete without sweet and tangy cranberry sauce. Make this one a few days ahead to serve at your holiday table or to give as a homemade gift to neighbors and friends.

Advertisement

14 of 22 Randy Mayor; Melanie J. Clarke

Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Advertisement

15 of 22 HOWARD L. PUCKETT

Southern Corn Bread Dressing

Southern Corn Bread Dressing Recipe It’s just not Thanksgiving without the dressing. This Southern-style recipe calls for both corn bread and biscuits but dishes up less fat and fewer calories than the traditional versions.

Advertisement

16 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Wild Rice Dressing with Roasted Chestnuts and Cranberries

Advertisement

17 of 22 Becky Luigart-Stayner; Jan Gautro

Brined Maple Turkey with Cream Gravy

Advertisement

18 of 22 Oxmoor House

Apple-Poblano Whole Roast Turkey

Apple-Poblano Whole Roast Turkey Recipe Go in a Southwestern direction with your turkey this year by brining it in a mixture of apple cider, brown sugar and jalapeño pepper and adding onion, cilantro, apples and poblano chiles to the turkey cavity before roasting.

Advertisement

19 of 22 Becky Luigart-Stayner; Lydia DeGaris-Pursell

Apples Baked in Phyllo with Pear-and-Pecan Filling

Advertisement

20 of 22 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Classic Pumpkin Pie

Classic Pumpkin Pie Recipe Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. This lightened version features egg whites in place of some of the whole eggs and low-fat evaporated milk, but still has the brown sugar and spices you expect from a pumpkin pie.

Advertisement

21 of 22 Becky Luigart-Stayner

Oatmeal Pecan Pie

Oatmeal Pecan Pie Recipe Rolled oats in the filling add heartiness and increase the fiber in this classic Thanksgiving dessert.

Advertisement

22 of 22 Photo: Oxmoor House

Pumpkin Pie with Vanilla Whipped Cream

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[culinaryinquisitor-blog]

Healthy Thanksgiving Menu | MyRecipes

New Post has been published on https://culinaryinquisitor.com/healthy-thanksgiving-menu-myrecipes/

Healthy Thanksgiving Menu | MyRecipes

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1 of 22 Photo: Alison Miksch

Shaved Brussels Sprouts Salad

Advertisement

2 of 22 Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie Recipe

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

3 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Date, Walnut, and Blue Cheese Ball

Advertisement

4 of 22 Photo: Iain Bagwell; Styling: Chelsea Zimmer

Whole Stuffed Roasted Pumpkin

Whole Stuffed Roasted Pumpkin Recipe

In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.

Advertisement

5 of 22 Photo: Jennifer Causey

Grand Marnier Cranberry Sauce

Grand Marnier Cranberry Sauce Recipe What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding: jammy sauce punctuated by pops of tart, juicy berries. If you prefer not to use alcohol, you can substitute fresh orange juice. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

Advertisement

6 of 22 Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Lemon-Herb Sheet Pan Roasted Vegetables

Lemon-Herb Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small–we prefer peeling and cubing it yourself.

Advertisement

7 of 22

Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole Recipe This simple casserole uses the same favorite ingredients as its full-fat counterpart but cuts back ever-so-slightly on the amounts used and the portion size resulting in a lower-calorie, equally tasty dish.

Advertisement

8 of 22 Photo: Charles Masters

Green Bean Casserole

Green Bean Casserole Recipe This deliciously updated version of the classic green bean casserole features fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.

Advertisement

9 of 22

Sourdough Stuffing with Pears and Sausage

Sourdough Stuffing with Pears and Sausage Recipe You might be tempted to leave off the turkey in place of this hearty sourdough bread stuffing that’s packed with carrot, celery, onion, mushrooms, and turkey sausage. Chopped fresh pears adds just a note of subtle sweetness to the savory dish.

Advertisement

10 of 22 Photo: Ellen Silverman; Styling: Toni Brogan

Buttermilk-Parmesan Mashed Potatoes

Advertisement

11 of 22

Advertisement

12 of 22

Make-Ahead Gravy

Make-Ahead Gravy Recipe Skip the turkey drippings and the last minute rush a preparing the gravy with this make-ahead version. Prepare turkey stock then flavor it with sage and thicken with flour and butter. You’ll never miss the fatty drippings!

Advertisement

13 of 22

Basic Cranberry Sauce

Basic Cranberry Sauce Recipe Thanksgiving just isn’t complete without sweet and tangy cranberry sauce. Make this one a few days ahead to serve at your holiday table or to give as a homemade gift to neighbors and friends.

Advertisement

14 of 22 Randy Mayor; Melanie J. Clarke

Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Advertisement

15 of 22 HOWARD L. PUCKETT

Southern Corn Bread Dressing

Southern Corn Bread Dressing Recipe It’s just not Thanksgiving without the dressing. This Southern-style recipe calls for both corn bread and biscuits but dishes up less fat and fewer calories than the traditional versions.

Advertisement

16 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Wild Rice Dressing with Roasted Chestnuts and Cranberries

Advertisement

17 of 22 Becky Luigart-Stayner; Jan Gautro

Brined Maple Turkey with Cream Gravy

Advertisement

18 of 22 Oxmoor House

Apple-Poblano Whole Roast Turkey

Apple-Poblano Whole Roast Turkey Recipe Go in a Southwestern direction with your turkey this year by brining it in a mixture of apple cider, brown sugar and jalapeño pepper and adding onion, cilantro, apples and poblano chiles to the turkey cavity before roasting.

Advertisement

19 of 22 Becky Luigart-Stayner; Lydia DeGaris-Pursell

Apples Baked in Phyllo with Pear-and-Pecan Filling

Advertisement

20 of 22 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Classic Pumpkin Pie

Classic Pumpkin Pie Recipe Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. This lightened version features egg whites in place of some of the whole eggs and low-fat evaporated milk, but still has the brown sugar and spices you expect from a pumpkin pie.

Advertisement

21 of 22 Becky Luigart-Stayner

Oatmeal Pecan Pie

Oatmeal Pecan Pie Recipe Rolled oats in the filling add heartiness and increase the fiber in this classic Thanksgiving dessert.

Advertisement

22 of 22 Photo: Oxmoor House

Pumpkin Pie with Vanilla Whipped Cream

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[sloan01]

New Post has been published on https://www.cooksutopia.com/healthy-thanksgiving-menu-myrecipes/

Healthy Thanksgiving Menu | MyRecipes

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1 of 22 Photo: Alison Miksch

Shaved Brussels Sprouts Salad

Advertisement

2 of 22 Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie Recipe

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

3 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Date, Walnut, and Blue Cheese Ball

Advertisement

4 of 22 Photo: Iain Bagwell; Styling: Chelsea Zimmer

Whole Stuffed Roasted Pumpkin

Whole Stuffed Roasted Pumpkin Recipe

In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.

Advertisement

5 of 22 Photo: Jennifer Causey

Grand Marnier Cranberry Sauce

Grand Marnier Cranberry Sauce Recipe What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding: jammy sauce punctuated by pops of tart, juicy berries. If you prefer not to use alcohol, you can substitute fresh orange juice. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

Advertisement

6 of 22 Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Lemon-Herb Sheet Pan Roasted Vegetables

Lemon-Herb Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small–we prefer peeling and cubing it yourself.

Advertisement

7 of 22

Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole Recipe This simple casserole uses the same favorite ingredients as its full-fat counterpart but cuts back ever-so-slightly on the amounts used and the portion size resulting in a lower-calorie, equally tasty dish.

Advertisement

8 of 22 Photo: Charles Masters

Green Bean Casserole

Green Bean Casserole Recipe This deliciously updated version of the classic green bean casserole features fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.

Advertisement

9 of 22

Sourdough Stuffing with Pears and Sausage

Sourdough Stuffing with Pears and Sausage Recipe You might be tempted to leave off the turkey in place of this hearty sourdough bread stuffing that’s packed with carrot, celery, onion, mushrooms, and turkey sausage. Chopped fresh pears adds just a note of subtle sweetness to the savory dish.

Advertisement

10 of 22 Photo: Ellen Silverman; Styling: Toni Brogan

Buttermilk-Parmesan Mashed Potatoes

Advertisement

11 of 22

Advertisement

12 of 22

Make-Ahead Gravy

Make-Ahead Gravy Recipe Skip the turkey drippings and the last minute rush a preparing the gravy with this make-ahead version. Prepare turkey stock then flavor it with sage and thicken with flour and butter. You’ll never miss the fatty drippings!

Advertisement

13 of 22

Basic Cranberry Sauce

Basic Cranberry Sauce Recipe Thanksgiving just isn’t complete without sweet and tangy cranberry sauce. Make this one a few days ahead to serve at your holiday table or to give as a homemade gift to neighbors and friends.

Advertisement

14 of 22 Randy Mayor; Melanie J. Clarke

Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Advertisement

15 of 22 HOWARD L. PUCKETT

Southern Corn Bread Dressing

Southern Corn Bread Dressing Recipe It’s just not Thanksgiving without the dressing. This Southern-style recipe calls for both corn bread and biscuits but dishes up less fat and fewer calories than the traditional versions.

Advertisement

16 of 22 Photo: Jonny Valiant; Styling: Deborah Williams

Wild Rice Dressing with Roasted Chestnuts and Cranberries

Advertisement

17 of 22 Becky Luigart-Stayner; Jan Gautro

Brined Maple Turkey with Cream Gravy

Advertisement

18 of 22 Oxmoor House

Apple-Poblano Whole Roast Turkey

Apple-Poblano Whole Roast Turkey Recipe Go in a Southwestern direction with your turkey this year by brining it in a mixture of apple cider, brown sugar and jalapeño pepper and adding onion, cilantro, apples and poblano chiles to the turkey cavity before roasting.

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19 of 22 Becky Luigart-Stayner; Lydia DeGaris-Pursell

Apples Baked in Phyllo with Pear-and-Pecan Filling

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20 of 22 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Classic Pumpkin Pie

Classic Pumpkin Pie Recipe Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. This lightened version features egg whites in place of some of the whole eggs and low-fat evaporated milk, but still has the brown sugar and spices you expect from a pumpkin pie.

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21 of 22 Becky Luigart-Stayner

Oatmeal Pecan Pie

Oatmeal Pecan Pie Recipe Rolled oats in the filling add heartiness and increase the fiber in this classic Thanksgiving dessert.

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22 of 22 Photo: Oxmoor House

Pumpkin Pie with Vanilla Whipped Cream

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