The transaction will be done via full merger of Enzymotec into a subsidiary of Frutarom. Total Enzymotec sales in the 12 month period ended June 2017 at $47 million.
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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, November 1, 2017
Where to Do Thanksgiving in the Bay Area
The weeks leading up to Thanksgiving can be a mad dash for those who decide to forgo bird-basting in favor of feasting out.
Though some restaurants have yet to finalize their holiday menus, the following places got the nod from Chowhounds on Thanksgivings as far back as 2012. To stay current with what restaurants are offering this year, keep checking OpenTable. Here are some places to watch:
• The Elite Café‘s creative sides have impressed TopoTail, who raves about the signature biscuits. This year, turkey and fixin’s will be offered (as well as a couple of other mains for those who don’t adore the bird). Note: Elite’s biscuits will be available frozen, in case you’d like to serve them with your home-cooked feast.
• One Market‘s four-course meal is a great choice for big groups and anyone dining with kids, mariacarmen says, and the proximity to the Embarcadero makes it a convenient choice for a post-feast stroll.
• Perry’s has a tradition of offering packaged meals for diners who want to eat in the comfort of their own homes. Last year sfgirl22 gave it the thumbs-up.
• Oakland’s Picán serves a Southern-style menu on Thanksgiving, and with eclectic chef Sophina Uong new to the kitchen this year, it’ll be interesting to see what she comes up with.
The Elite Café [Pacific Heights]
2049 Fillmore Street, San Francisco
415-673-5483
One Market [Embarcadero]
1 Market Street, San Francisco
415-777-5577
Perry’s [Cow Hollow]
1944 Union Street, San Francisco
415-922-9022
Perry’s [Embarcadero]
155 Steuart Street, San Francisco
415-495-6500
Perry’s [SOMA]
101 Henry Adams Street, San Francisco
415-552-5697
Picán [East Bay]
2295 Broadway, Oakland
510-834-1000
Discuss: eating out on thanksgiving
Thanksgiving Hotel/Restaurant Buffet
Thanksgiving Dinner to go in SF
Thanksgiving
Photo of Picán’s cornbread by Flickr member arnold | inuyaki under Creative Commons
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What Is the Difference Between a Manhattan, Brooklyn, and Old Fashioned?
My taste for cocktails often follows the seasons and the venue. Summer lunches on a patio equal a vodka lemonade, a football game necessitates a beer, and a nice steak dinner calls for a glass of Cabernet. And inevitably, as the weather gets cooler and the fanciful holiday party season heats up, my taste buds sing for a mixed drink, preferably with a dark liquor, and almost always served in a martini glass.
I know, I know: The glass is for the caché. A drink doesn’t need to be served in an upside down tent where the faintest knock sends liquid splashing around everywhere. But when you have falling snow, delicious hors d’oeuvres, and an excuse to wear that awesome cocktail dress, how can you not have just the right cocktail to go with it?
Or maybe it’s a Wednesday after a hard day of work and you just need a drink.
Whatever your reason, cocktail menus all over are brimming with both classic cocktails from yesteryear and today’s newest mixologist inventions. The Manhattan, the Brooklyn, and the Old Fashioned are just some of those old-timey cocktails that have jumped from the specialty bar menu into the mainstream. While once considered relics of your grandparents’ dinner theater and supper club, the cocktail renaissance of the 21st century has brought all three of these back in vogue. Do you truly know, though, if you’re ordering one and not the other? It’s a more common dilemma than you would think. Whenever somebody orders one of these particular drinks, I always hear a variant of the question, “What’s the difference between those again? I can never remember. Is that the one that’s made with sweet or dry vermouth…?”
So if you’re in the mood for a whiskey cocktail but aren’t sure what to order, or can’t remember which has a cherry versus which has the lemon peel and sugar, pull up your barstool for a bit of history and the small but important differences between these classics.
The Manhattan
The Manhattan is one of the oldest great American cocktails, and one of the first cocktails that used vermouth as a significant part of the recipe, spawning variations too numerous to count (martini, anyone?). It’s widely agreed to have been invented way back in the early 1870s: The most popular story goes that it was created for a political event held at The Manhattan Club in—where else—Manhattan, attended by Jennie Jerome, the mother of Sir Winston Churchill. However, though the Manhattan Club takes credit for inventing the drink, the second part of the story has been roundly debunked as she was supposedly back in Europe quite pregnant with Winston at the time. While it is possible that The Manhattan Club has first honors, another recorded story from around the same time suggests a New York bartender named Black created the first Manhattan in another bar in a different part of town. In the end, we may never know.
Simply put, a classic Manhattan is made with a 2:1 ratio of whiskey and sweet vermouth, a splash of bitters, and almost always garnished with a maraschino cherry. While there are many options for the type of whiskey such as rye, bourbon, or Canadian whiskey, rye is the most common choice. Of course, you don’t have to follow the recipe exactly: Some use dry vermouth, others orange bitters, and you get to argue whether it should be shaken or stirred.
The Brooklyn
The Brooklyn cocktail, much like its eponymous borough, is the Manhattan’s less well-known and often misunderstood cousin. With whiskey, vermouth, and bitters, it’s very similar to the more popular Manhattan. The type of vermouth is one of the main differentiators here: Unlike a Manhattan’s sweet vermouth, classic Brooklyns call for dry. The first written recipe dates back to 1908’s Jack’s Manual, a guide for bartenders and innkeepers, and isn’t often found on bar menus. The main reason is because the remaining ingredients from this recipe are very difficult to procure: Beyond bourbon and vermouth, the original version calls for maraschino liqueur and Amer Picon, a bitter orange aperitif that is virtually impossible to find in the US. However, many of its more modern spinoffs such as the Red Hook cocktail are quite well known.
Should you want to experiment with creating your own classic Brooklyn, substituting the Amer Picon with an Italian amari and, if needed, a dash of orange bitters should do the trick. Again, in theory any whiskey would work well here but go for a strong one such as rye since it needs to hold up to the 1:1 vermouth proportion called for in the original version.
The Old Fashioned
At first glance it may not make sense to include Don Draper’s favorite drink with the other two: Line the three up on a bar and it’s pretty easy to differentiate an Old Fashioned since it’s the only one always served on the rocks. However, it would be remiss to not include what is considered by many to be the first ever cocktail, especially when so many ingredients remain the same. The original definition of the word “cocktail”, invented in the early 19th century, meant any type of liquor mixed with bitters, sugar, and water, and the Old Fashioned as we now know it is pretty much that in a nutshell. The first Old Fashioned formula was originally named the Whiskey Cocktail but eventually morphed into the Old Fashioned: purists, tired of the growing trend of fanciful, experimental cocktail creations throughout the late 19th century, began to demand the original “old fashioned” type of cocktail. A lump of sugar dampened with bitters, muddled with a small spoon, then topped with ice and your choice of rye or bourbon, it’s as close to that original definition of “cocktail” as you can get. And so the modern Old Fashioned was (re-)born.
But with whiskey and bitters as key parts of an Old Fashioned, it’s easy to see how one could occasionally confuse the drink with Manhattans and Brooklyns. Over the years, like any cocktail, it’s gone through many iterations—the addition of muddled fruit being one of the most common—but the classic stands on its own with only a lemon or orange peel as the garnish.
However you like your whiskey, your cocktail glasses, or your garnish, try one of these classic versions or variations and enjoy at the company holiday party or on a cold night in front of the fireplace.
Chowhound
This is the super classic, pure Manhattan cocktail made with a 2:1 proportion of rye and sweet vermouth, a dash of Angostura bitters, and a maraschino cherry for garnish. To really take it a step above, don’t use the neon red super sweet maraschino cherries from your local supermarket. Instead, splurge on the decadent Luxardo brand, the original maraschino cherry. Get our Classic Manhattan recipe.
Chowhound
What makes a Perfect Manhattan perfect is not how it’s mixed, but the type of vermouth used. Not a fan of sweet, but is dry a little too dry? The Perfect Manhattan uses a half and half mix of sweet and dry vermouth. The rest of the classic recipe remains the same. A lemon peel is also an acceptable garnish if a cherry just doesn’t do it for you. Get our Perfect Manhattan recipe.
Chowhound
A variation on the Manhattan, the Rob Roy was created after an operetta of the same name playing in New York at the time. A traditional Rob Roy maintains the same ingredients as a Manhattan but uses Scotch whisky in place of American whiskey. The proportions can be slightly different, too. Perfect or Dry Rob Roys just change the type of vermouth in the same way as a Manhattan would. Get our Rob Roy recipe.
While the original Jack’s Manual Brooklyn calls for a 1:1 ratio of rye and vermouth, most people nowadays will do a Manhattan-like 2:1 ratio. Remember to use maraschino liqueur, which is not the same thing as the juice from a supermarket-brand maraschino cherry jar. Also, unless you are reading this in France there’s no chance you’re going to find Amer Picon in the United States. Go for a orange-flavored Italian Amaro such as CioCiaro, or if you can’t find it, use a regular bitter amaro and just supplement with Angostura orange bitters for that orange flavor. Get our Classic Brooklyn recipe.
Imbibe Magazine
Too tired to chase down an Amer Picon substitute? Make a Red Hook, one of the many modern variations on the Brooklyn. The name gives it some authenticity as it’s named after the Red Hook neighborhood of Brooklyn. Heavier on the rye, the sweetness of the vermouth and maraschino liqueur balances it out. Get the recipe.
Kitchen Swagger
There are so many versions of Old Fashioneds out there: Some muddle a ton of fruit, others use a splash of soda like Sprite in place of water (or no water at all), and still others use flavored syrups in place of sugar. But the classic is a classic for a reason. You can substitute the sugar cube with simple syrup, but if you do use cubes don’t forget the tiny cocktail spoon for muddling. An orange or lemon peel makes the perfect garnish. Get the recipe.
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The ‘Piecaken’ Is the Ultimate Thanksgiving Dessert
The most frustrating thing about Thanksgiving dinner is navigating all the dessert options. Should we eat pumpkin pie, pecan pie, apple pie, or pound cake? The list goes on and on. With so many sweets to choose from, it’s nearly impossible to decide what to indulge in. But why miss out on any of your favorites? This is where Zac Young, pastry director of Craveable Hospitality Group comes to the rescue. Young combined all of the best autumnal desserts to create the “Piecaken.” It’s the confection holiday dreams are made of.
With layers of pecan pie, pumpkin pie, spiced pound cake, and apple pie filling all baked together, you’ll never have to worry about leaving anything off your plate. This beauty is all held together with cinnamon buttercream frosting and butter, lots and lots of butter. Think of it as the dessert equivalent of the “Turducken,” the meaty monstrosity in which a chicken is stuffed into a duck which is stuffed into a turkey. Except this time around vegetarians can get in on the food mash-up action. What’s not to love?
While the “Piecaken” began its humble origins as an exclusive dessert at Young’s restaurants, it soon bloomed into a viral phenomenon. Everyone on the internet literally wanted a piece of the pie (er, we mean “Piecaken”). And frankly, we can’t blame them. We were lucky enough to meet up with Zac Young while baking his signature creation to catch a glimpse of how something this awesome is made in the first place. Check out the video above and marvel at layer upon layer of deliciousness.
Get inspired to create your own towering confections. We dare you not to drool at the mouth-watering decadence. Pecans, pumpkins, and apples, oh my! This year’s Thanksgiving dinner guests are certainly in for a treat.
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Flavor Preferences Vary by Generation
Differing attitudes ring particularly true for spicy, bold and ethnic flavors, with millennials twice as likely as baby boomers to order ethnic foods at least once a week.
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Tips and Recipes for a Kid-Friendly Thanksgiving Dinner
A kid-friendly Thanksgiving dinner, you say? How about a parent-friendly Thanksgiving dinner, too?
After moving 2,000 miles away from our nearest set of grandparents, I found myself on the hook for cooking our family Thanksgiving dinner for the very first time. With an active toddler afoot in the house, I quickly “noped” the traditional, but stress-inducing idea of roasting a whole turkey. Stealing a page out of my mother-in-law’s playbook, I bought just turkey breasts to cook for our Thanksgiving dinner. I also found a slow cooker turkey breast recipe that incorporates ingredients that are beyond simple, yet bring on an explosion of rich, savory flavor.
On the morning of the big day, I placed the turkey breasts into the crock pot; seasoned the meat with salt and pepper; tossed in chopped onions, butter, and white wine; turned on my Crock-Pot; and, then, sat down with my husband and child to watch the Macy’s Thanksgiving Day Parade in our jammies. Turkey preparation done in less than 10 minutes. Leisurely making of green bean casserole, mashed potatoes, stuffing, cranberry relish, and pumpkin pie. Turkey and gravy done just in time for a mid-afternoon dinner. And, we all ate happily ever after. It was the most relaxing Thanksgiving Day we had ever had, bar none.
This year, our family has an additional little gobbler who makes cooking just a normal weekday dinner a challenge. Yet, ready to mix up our Thanksgiving dinner set list, I find myself on the hunt for other simple, but “nom”* worthy Thanksgiving recipes. *We very much taught our one-year old child to say “nom” while munching. This collection of kid-friendly and parent-friendly Thanksgiving Day recipe options will have the whole family saying “nom!”
A Year of Slow Cooking
Let your slow cooker do all the heavy lifting when it comes to the turkey this Thanksgiving. With the turkey breasts simmering away in a hot bath of butter, white wine (the alcohol cooks off), and onions, you will have more time and space to work on your other dishes. You can even squeeze in a little sit-down time with your loved ones! Get the recipe.
Real Life Dinner
Because, sometimes, no matter how hard you try, your kids don’t want to eat turkey, but loaf-shaped ground beef topped with ketchup—sign them up! It’s an American classic-enough dish worthy of a place on the table at our house on Thanksgiving. Get the recipe.
Grandma’s Thanksgiving Stuffing
Tastes of Lizzy T
Crispy, yet fluffy, butter soaked bread, baked in the oven—what’s not to like? Get the recipe.
Simply Recipes
This refreshing cranberry relish has been my go-to replacement for the standard gelatinous can of cranberry sauce for almost 10 years running. Its balance of sweet, tart, and fruity flavors is the perfect counterbalance to all the rich, savory Thanksgiving day food. And, all you need is a food processor to do all the chopping and mixing of the ingredients for you. Get the recipe.
The Decorated Cookie
“Cheese” is all I have to say to get my kids’ attention. Say, “Cheese Turkeys,” and they will come fast-walking and trotting over to the kitchen as quickly as their little legs can go. Get the recipe.
Condensed Homemade Cream of Mushroom Soup
Gimme Some Oven
You’ve forgotten to buy a can of cream of mushroom soup for the green bean casserole or maybe you don’t want MSG or modified food starch in your food—not to worry. Creamier and more naturally savory than the canned version, this condensed homemade cream of mushroom soup recipe will not fail you. Get the recipe.
Sweet Potato Gnocchi with Broccoli Rabe
Pinch of Yum
How to get your child to eat sweet potato—disguise it in the shape of a pasta-like gnocchi! How to potentially get your child to eat sweet potato and broccoli rabe—coat it all in Parmesan cream! Get the recipe.
Chowhound
“Is it ‘elbow’ macaroni and cheese?” asks my daughter when I tell her we’re having macaroni cheese. Yes, dear, it is ‘elbow’ macaroni and cheese, and so is this classic, easy to make, baked macaroni and cheese that is sure to please discerning toddlers and older children everywhere, who wouldn’t dare tolerate any mixing in of broccoli, peas, or any other speck of green. Get the recipe.
Chowhound
You can totally convince your kids that they are eating a giant acorn like a squirrel! And, this easy roasted acorn squash will at least make you feel like you are adding a responsible amount of fiber to your kids’ Thanksgiving diet, butter and brown sugar glaze aside. Get the recipe.
Two Sisters Crafting
Rich, buttery, and cake-like, this corn casserole parades as a side dish, but will get gobbled up like a dessert. Get the recipe.
Ultra Creamy and Cheesy Mashed Potato Casserole
House of Yumm
Plain mashed potatoes just not your tot’s jam? This bacon and cheddar cheese loaded mashed potato casserole will have your child singing a different tune. Get the recipe.
Pumpkin Chocolate Chip Cookies
Cooking Classy
This recipe for cakey, chocolate chip cookies contains one cup of pumpkin puree, so that means the kids are fractionally fulfilling their daily serving of fruit for the day, right? Get the recipe.
Crazy for Crust
There’s just something about pulling apart layers of a warm, ooey, gooey, but not raw, loaf of bread that is immensely satisfying. Mix in pumpkin puree and pumpkin pie spice and drizzle the loaf with cinnamon icing—Thanksgiving dessert heaven. Get the recipe.
Pumpkin Cheesecake Snickerdoodles
The Recipe Critic
Pumpkin Snickerdoodles, yum! Pumpkin Snickerdoodles stuffed with cream cheese, “what?!,” as my oldest daughter would gleefully exclaim at the extraordinary idea. Get the recipe.
Shugary Sweets
This pumpkin pie in smoothie form will even have your youngest gobbler in the house lapping it up! Get the recipe.
The Domestic Rebel
My kids like maple syrup, they like bacon, and they like caramel. Mix ’em all together, you say? Yes, they will be all over this Maple Caramel Bacon Crack like squirrels to a bird feeder. Get the recipe.
Belly Full
A stash of these adorable little acorns, made with Hershey’s Kisses, mini Nilla wafer cookies, and semi-sweet chocolate chips would take a smidgen of time to make and would easily cute up your dessert spread. You could even get your kids in on the simple assembly. Get the recipe.
Hello Little Home
Layers of smooth pumpkin cheesecake mousse and whipped cream, topped with crunchy gingersnap crumbles—oh my! I know we will all be guarding our layered pumpkin mousse dessert cups from wandering spoons. Get the recipe.
Turning Clock Back
You don’t even have to bake these pumpkin balls. Your child could so help you make them. Did you know kids are more likely to eat what they’ve helped make? Something to do with them knowing no green vegetable got harmed in the making of the recipe. Get the recipe.
Eat, Drink, and Save Money
Bacon feathers, a candy corn beak, and candy eyes, perched upon a glazed cinnamon roll, these silly turkeys will get gobbled up. Get the recipe.
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Nested Egg-in-a-Hole for 1 1/2 Eaters
Teeny-tiny portions of food, like this egg and toast dish, are about as cute as baby teeth are sharp (that is to say, very). Even better, this recipe can make an adult-size portion with the same piece of bread. Get Recipe!
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Cranberry Sauced: Pairing Booze and Berries for Thanksgiving
Cranberry sauce, whether homemade or canned, is an absolute must on many people’s Thanksgiving menu. There are also lots of folks who rely on alcohol to help get them through the holiday (whether because they have to endure Uncle Jerry’s political rants at the table or are simply harried from the stress of traveling). If you fall into both camps—or if you just enjoy a little seasonal nip during fall festivities in general—consider pairing your cranberries with booze.
Adding a little liquor to home-cooked cranberry sauce is nothing new, but it is delicious, whatever kind of alcohol you opt for, from the classic port to more unconventional beer (in which case you get to call it cranbeery sauce, a clear advantage if you adore puns). Taking the opposite tack and adding cranberry sauce to your cocktail is also a great move, although the more well-known route is adding cranberry juice.
Cosmopolitans are probably the most famous (or infamous) example, but an earlier iteration comprised solely of cranberry juice and vodka was the Red Devil, concocted by Ocean Spray in 1945 to promote their tart red nectar to a wider market, and one that could make use of their product all year round. The name of the drink eventually changed to The Cape Codder, probably because Cape Cod dominated the cranberry trade in the 1960s. There are lots of other variations on the basic drink, but the Cosmo didn’t come along with its Cointreau and lime juice additions until the late 1980s, and wasn’t so maligned until Sex and the City boosted its popularity into the stratosphere. The resulting backlash against the Cosmo helped kick off the craft cocktail revival.
Of course, cranberries were probably enjoyed in liquid form much farther back. Like pumpkins and squash, cranberries are a New World crop, and were introduced to colonial settlers by Native Americans, who not only ate cranberries, but used the fruit’s juice as a dye and medicinal poultice. The colonists began consuming cranberries too, and most likely made their own booze from them. They were a resourceful bunch, after all, as this poem from the 1630s attests:
“If barley be wanting to make into malt,
We must be content and think it no fault.
For we can make liquor to sweeten our lips,
Of pumpkins, and parsnips, and walnut-tree chips.”
If you’re so inclined, you can make your own cranberry wine or cranberry liqueur at home today, but it takes a lot more time than whipping up a boozy batch of cranberry sauce (let alone just opening a can or using fresh, raw cranberries straight from the bag).
Speaking of bags of fresh cranberries, since they’re everywhere this time of year, and often on sale, why not stock up and store them in the freezer for whenever you next want them? There are lots of great things to make with them other than cranberry sauce, and of course they can be incorporated into drinks in their fresh form, simply muddled into cocktails, or perhaps turned into a sour shrub.
If you go the cooked route, though, leftover cranberry sauce (boozy or sober) is not only great stirred into a cocktail, but makes a great compote for day-after-Thanksgiving pancakes or waffles, and can be served over ice cream or baked into breads and crumbles if you’ve got enough.
There’s also the option of going way heavier on the booze and taking part in the grand tradition of brandied fruit—turns out, brandied cranberries make a tasty preserve too.
Canned cranberry sauce can certainly be muddled into cocktails (not to mention made into gummy candy), but even if you’re a diehard jellied-sauce lover, homemade cranberry sauce tends to be a more interesting choice for making drinks and desserts, in both texture and taste.
Here are some recipes to get you started on your booze and cranberry pairing adventures:
The Speckled Palate
You can put pretty much any kind of alcohol in your cranberry sauce (port is a classic, but Cognac is also good, and even beer will work), but this one features spiced rum, along with fresh orange juice and brown sugar. If you’re worried about serving it to the kids, open up a can for them. Get the recipe.
Saving Dessert
If you’re a fan of the can, you can still achieve smooth, jiggly texture at home, and in this case, you can have ruby Port and Grand Marnier too. Ginger and rosemary infuse extra flavor into these beautiful jellied cranberry molds. Get the recipe.
Tasting Table
A slushy twist on the classic, this frozen Cosmopolitan uses cranberry sauce for a much more interesting flavor than cranberry juice could impart—and if your sauce already has booze in it, even better. Take note: these can easily be scaled up for brunch. Get the recipe.
Cranberry Sauce Bourbon Cocktail
Nerds With Knives
You can experiment with cranberries and cranberry sauce in all sorts of cocktails (like mojitos and thyme gin and tonics), but it’s a no-brainer with bourbon, which seems particularly suited to the cooler months. Ginger beer and lemon juice add extra kick to this simple, seasonal cocktail. Get the recipe.
Cranberry Orange Slow Cooker Mulled Wine
Kitchen Treaty
If you’re more of a wine drinker, this slow cooker mulled wine with cranberries, cinnamon, cloves, brandy, and orange is a fantastic libation for Thanksgiving, Christmas, and pretty much all of fall and winter in general. Get the recipe.
Bake Love Give
These sweet-tart little gems soaked in maple-finished whiskey and rolled in sparkling sugar would be great set out as cocktail nibbles or included on a cheese plate, but also mighty impressive spilling out of this stunner of a cake. Naturally, they’d make a great garnish for any cranberry cocktails too, and you could always try soaking them in whatever liquor you like best. Get the recipe.
Rotin Rice
For something a bit simpler, try this leftover cranberry sauce Greek yogurt coffee cake, but if you’re looking for a dessert that can carry you through the whole holiday season, this cranberry sauce bundt cake will do wonderfully—and using a booze-infused cranberry sauce for the ruby ribbon in the middle is totally optional (but if you do, consider adding a splash to the icing too). Get the recipe.
Red Wine Brownies with Drunken Cranberries
Cookie Named Desire
If you’re in need of dessert ASAP, these brownies combine boxed mix and leftover cranberry sauce, but the recipe featured here uses dried cranberries soaked in red wine, mixed into a rich, fudgy, homemade batter. Get the recipe.
No-Churn Cranberry Cointreau Coconut Ice Cream
Vegan Yack Attack
Ice cream isn’t just for summer. This seasonal variation adds a tart cranberry-Cointreau swirl and candied pistachios. Bonus: the coconut milk base requires no ice cream machine, and it’s vegan. Get the recipe.
Not Just Baked
For a quick bread with great fall flavor, try this ginger cranberry sauce loaf. Perfect with a warming mug of coffee or tea in the mornings (and mid-afternoons). Get the recipe.
Baked Brie with Rum Soaked Fig Cranberry Sauce
Pass The Sushi
This whole-berry cranberry sauce includes ripe figs and rum and is made in the slow cooker. It makes a great side dish on its own, but served over a nutty, creamy wheel of baked brie, it’s a particular amazing appetizer for all your holiday parties. Get the recipe.
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The New Starbucks Holiday Cups Are Nothing Like the Old Ones
It’s that time of year again! With Halloween out of the way, it’s time to get into the holiday spirit and no one knows this better than Starbucks, where November 1 equals Christmas, Part One. The coffee shop is releasing their annual seasonal paper cups. And this year they’ve gotten quite the makeover.
While in decades past (yes, it’s hard to believe they’ve been churning out holiday designs for 20 years!) the cups have been primarily red. But this time around they’ve got a more D.I.Y. look.
Frankly, it appears that someone took a Sharpie and scrawled every Christmas cliché on the famous beverage holder. A pile of presents, a decked-out tree, the mittened hands of lovers who will likely break up shortly after New Year’s, and snowflakes that will melt into slush *all* scream winter cheer at a breakneck, caffeinated pace, but at the risk of being called a Scrooge, dare we say the design is too festive? Perhaps it just requires more espresso to tolerate than the minimalism of a solid red background, or perhaps Starbucks is just trying to cash-in on the adult coloring book craze of recent years.
“This year’s cup is intentionally designed to encourage our customers to add their own color and illustrations,” Leanne Fremar, executive creative director for Starbucks, said in a press release. “We love the idea of everyone making this year’s cup their own.”
And with the announcement of new cups comes the announcement of more beverages to fill them with. This year Starbucks is bringing back three returning favorites flavors to their holiday menu. They are:
- Peppermint Mocha– Every year I think this latte will taste good and every year it tastes like Mylanta. Fool me once, Starbucks, fool me once…
- Caramel Brûlée – This one is all about the addition of the crunchy caramel toppings. How come we only get them once a year?
- Chestnut Praline – It’s like drinking pecan pie!
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Chocolate Florentine Cookies
There are a number of cookies that I try not to make too often. This is not because they are difficult or time-consuming, but because they get consumed way too fast in our household!
Florentines fall into this category. These nutty, toffee-like cookies sandwiched with a layer of dark chocolate are basically everything my partner and I look for in a cookie. Thus, they disappear like magic once made. A total danger for our waistline.
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Cornbread Stuffing with Green Olives and Pecans
This recipe is brought to you in partnership with The California Olive Committee.
This cornbread stuffing has a lot to offer: earthy cornbread, crunchy pecans, sweet cranberries and herby California green ripe olives.
Green olives are what make this stuffing truly special and unique. California green ripe olives are particularly mild and buttery, which make them a perfect contrast to the rest of the flavors in this recipe.
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Crispy Hasselback Potatoes
When is a baked potato not a baked potato? When it’s a hasselback potato!
These crispy, crunchy, buttery potatoes with their accordion-like appearance take only a little more effort than a baked potato and are a knockout when served alongside a special dinner. Think holiday roast, date night steak, or Easter ham.
Continue reading "Crispy Hasselback Potatoes" »
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Mentos Pure Fresh Gum Wallet Packs
Available in Fresh Mint, Spearmint, and Watermelon flavors, these new wallet-sized packs contain 12 pieces of sugar-free Mentos™ Pure Fresh Gum.
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Jennie-O Turkey Store: Meating Demand
Remember 3D glasses? They certainly would come in handy when developing new K-12 foodservice items for kids. That’s because these offerings have three critical dimensions: they need to satisfy finicky eaters, meet school foodservice operators’ needs—and ultimately please parents.
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RogersMade Artisan Spice Brand
The new line of infused cane sugar includes such flavors as Pumpkin Spice, Pink Lemonade, and Gingerbread.
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Perfect Pour
By 2014, cold coffee had become a large part of CCC’s business and Goerke even had invented a proprietary brewing and kegging technology.
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Canned Cranberry Sauce: A Thanksgiving Love Story
One hallmark of the Age of Foodism is to take unassuming, often relentlessly processed foods and transform them, She’s All That–style, into purer, more elevated versions of their former selves. It’s a drama that plays out particularly well (as most dramas do) on Thanksgiving, when a culturally mandated appreciation for food in its most natural form runs counter to the urge to stick marshmallows in sweet potatoes or dump a can of fried onions onto the green bean casserole. But nowhere is the disconnect between tradition and gastronomic correctness more apparent than in a dish—er, can—of cranberry sauce.
Recent years have been kind to cranberry sauce, giving us recipe after recipe after recipe for concoctions tricked out not only with real, whole cranberries but also with nice things like pumpkin seeds, fennel, and chipotles. Pretty much everyone hails this development, which has turned cranberry sauce into the Thanksgiving table’s Most Likely to Succeed.
I’m happy that the sour little fruit is getting its due, but I have a confession to make: I love the crappy Ocean Spray stuff that slides out of its can with that revolting sucking sound, settles moistly on a plate, and all but begs to be sliced along its convenient indentations.
I love how perfectly it matches the image on its label: gelatinous ruby slices more closely resembling beets, Jell-O, or surgical specimens than anything even distantly related to fruit. I love how it glides down the throat unencumbered, the ideal chaser for more textured, less flagrantly man-made foods. I love how divisive it is, how it invites acolytes to roll in the gutter while everyone else watches with dubiousness or disgust. And I love how it can’t be anything more than it is, despite the best efforts of magazine test kitchens and Sandra Lee. It’s just a cylinder of smooth, featureless goo, a blank canvas for projections of fear and loathing or undying affection.
And against my better instincts (and everything the sustainable food movement has drilled into me), I love the taste, that unforgiving sweetness that grudgingly acknowledges the tartness of its namesake and provides such satisfyingly trashy contrast to the more pedigreed dishes crowding the table. Along with marshmallow-impregnated sweet potatoes, canned cranberry sauce is the perfect bridge between dinner and dessert. A questionable idea? Yes. An aberration of good taste? Certainly. A reason to be thankful? You bet.
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