#Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes

[askwhatsforlunch]

Sweet Wine and Rosemary Roasted Pork Tenderloin and Potatoes

These Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes might be a mouthful to say, but they do make a delicious Sunday Lunch! Have a good one!

Ingredients (serves 2):

4 large large Garden Potatoes

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large Green Onion

1 large garlic clove

3 fluff sprigs fresh rosemary

1 (-gram/-ounce) pork tenderloin

1 1/2 teaspoon fleur de sel or sea salt flakes

1 teaspoon freshly cracked black pepper

1/2 cup sweet white wine (like Loupiac or Sauternes)

Preheat oven to 200°C/395°F.

Thoroughly scrub, rinse, peel and halve Garden Potatoes.

Melt butter and olive oil together in a large roasting tin over a medium-high flame.

 Finely chop Green Onion.

Once the butter is just foaming, add Green Onion and garlic clove. Stir in the rosemary sprigs, too. Cook, a couple of minutes, stirring well.

Add Potatoes to the roasting tin, and cook, 1 minute and a half, tossing them in the butter and herbs to coat generously. 

With a sharp knife, score pork tenderloin.

Make some room over the flame, and add pork tender in the middle of the tin, and brown well on all sides.

Season the tenderloin and Potatoes with fleur de sel and black pepper. Remove from the heat.

Add Loupiac at the bottom of the tin, and place in the middle of the hot oven. Roast, 45 minutes to 1 hour, at 200°C/395°F.

Serve Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes hot.

#Recipe #Food #Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes #Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potato recipe #Sweet Wine and Rosemary Roasted Pork Tenderoin #Pork Tenderloin #Roasted Pork Tenderloin #Pork Roast #Pork and Sausage #Potatoes #Garden Potatoes #Butter #Olive Oil #Green Onion #Garden Green Onion #Garlic #Rosemary #Fresh Rosemary #Fleur de Sel #Sea Salt Flakes #Black Pepper #Black Peppercorns #Loupiac #Sweet Wine #Sweet White Wine #Sunday Roast #Sunday Lunch #Sunday Lunch recipe #Sunday

[allwaysfull]

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Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

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The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

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Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

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Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

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Mussels Lager

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Tomato Sauce

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Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

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Filets Mignons w Orange Fennel Crust

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Rib-Eye Steak w Warm Tomato Corn Salad

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Skirt Steak w Red-Wine Sauce

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The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

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The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

[breelandwalker]

Recipe Roundup in Review

In years past, I posted a two-month series of recipes suitable for the autumn season, which everyone seemed to enjoy very much. I’ve been too busy this year to make up a new queue, so I thought I’d compile a big long list of links for anyone who’s looking for recipe ideas this fall.

Update: I’ve posted more recipes since the original roundup and I’ve added those additional links to the list below. I’ve also done my best to mark which ones are vegetarian (🌿) or could be easily altered to be so. (Some could also be altered for a vegan diet using egg, milk, or butter substitutes.) Recipes which may include alcohol as an ingredient are also marked (🍷).

Some are fall-themed, others are for more wintry occasions. But all are designed to make the most of the season and keep our hearts and bellies full as we face the coming cold. Enjoy!

Appetizers, Sides, & Snacks

A Pair of Stuffing Recipes 🌿

Asparagus Salad 🌿

Baked Apples 🌿

Beets with Cloves and Cinnamon 🌿

Bree's Cheddar-Garlic Mashed Potatoes 🌿

Bree's Homemade Colcannon 🌿

Carrot Fritters 🌿

Cheese & Bacon Pinwheels

Cheese Toasties 🌿

Cranberry-Orange Sauce 🌿

Fish Cakes

Irish Stout Apple Fritters 🌿🍷

Oatmeal & Potato Bread 🌿

Parsnip & Apples 🌿

Pumpkin Seeds 🌿

Sprouts au Gratin 🌿

Soups

Butternut Squash and Pear Pottage 🌿

Cheese Soup & Dumplings 🌿

Chestnut Soup 🌿

Garlic Soup 🌿

Gingered Pumpkin Soup with Molasses Cream 🌿

King's Arms Tavern Cream of Peanut Soup 🌿

Mashed Potato Soup 🌿

Mushroom Soup 🌿

Entrees

Acorn Squash with Cinnamon and Honey 🌿

Bree's Baked Ziti

Bree's Crockpot/One-pot Chili 🍷

Bree's Fried Chicken Parmesan

Bree's Honey Baked Salmon

Bree's Poppy Seed Chicken Casserole 🍷

Bree's Roast Chicken with Apples and Potatoes 🍷

Bree's Sesame Ginger Chicken

Bree's Turkey Hash Casserole

Dill-Crusted Salmon

Irish Stew 🍷

Meat Patties in Crust

Michaelmas Goose with Sage & Onion Stuffing 🍷

Pan Haggerty

Pumpkin Plenty 🌿

Roast Pork Tenderloin with Orange & Onion Sauce

Rosemary-Orange Beef

Savory Yuletide Pie 🌿

Spiced Pot Roast 🍷

Stuffed Acorn Squash 🌿

Stuffed Braised Beef

Surry Sausage, Squash, & Apple Bake with Savory Streusel Topping

Xanodrian Beef Stew 🍷

Welsh Potato Pie 🌿

Welsh Trout in Bacon

Baked Goods

Applesauce Buttermilk Biscuits 🌿

Barm Brack 🌿

Beer-Bacon-Onion Muffins

Caerphilly Scones 🌿

Christiana Campbell's Tavern Sweet Potato Muffins 🌿

Drop Scones 🌿

Gingered Pumpkin Muffins 🌿

King's Arms Tavern Apple Cheddar Muffins 🌿

Tea Table Goodies

Apple & Potato Cake 🌿

Apple Raisin Cider Teabread 🌿

Bree's Cranberry Pumpkin Bread 🌿

Faerie Cakes 🌿

Irish Apple Cake 🌿

Irish Apple Teabread 🌿

Irish Whiskey Cake 🌿🍷

Isle of Wight Farmhouse Cake 

Marmalade Loaf 🌿

Porter Cake 🌿🍷

Seed Cake 🌿

Shortbread 🌿

Welsh Crumpets 🌿

Desserts

Apple Fritters 🌿

Baked Apples 🌿

Bramble Dessert 🌿

Bree's Easy-Peasy Molten Chocolate Cake 🌿

Bree's Semi-Sweet Chocolate Pumpkin Bundt Cake with Chocolate Liquer Glaze 🌿🍷

Chranachan 🌿

Christmas Plum Pudding 

Beverages, Jams, and Sauces

Eggnog 🍷

Hot Buttered Rum 🌿🍷

Mulled Cider 🌿🍷

Samhain Wine Cup 🌿🍷

Wassail 🌿🍷

Blackberry & Apple Jam 🌿

Irish Whiskey Marmalade 🌿🍷

Bree's Dad's Sauce Recipes 🍷

Delectable Dressings 🌿

Sources

Celtic Folklore Cooking (Asala)

A Kitchen Witch’s Cookbook (Telesco)

A Witch’s Brew (Telesco)

Kitchen WItch’s Guide to Brews and Potions (Telesco)

The Kitchen Witch (Soraya)

Witch in the Kitchen (Johnson)

The Colonial Williamsburg Tavern Cookbook (Gonzalez)

Favorite Meals from Williamsburg (Turgeon)

Holiday Fare: Favorite Williamsburg Meals (Gonzalez)

The Very Best of Irish Traditional Cooking (Lennon and Campbell)

An Irish Country Cookbook (Taylor)

And of course, a selection of family recipes, shared with all of you for the joy of the season.

Happy Cooking!

#cooking #recipes #Autumn Recipe Roundup #Samhain #autumn #autumn recipes #food #kitchen witchery #food magic

[coffinsandcauldrons]

Foods for Mabon:

A Mabon feast is a time of giving recognition to the earth, showing gratitude, praising both light and dark, and celebrating abundance.

Through feasting with whatever we may have, we are able to represent this years bounty, draw in abundance for the upcoming winter, and show that we are thankful for what we currently have. Fall foods that represent the second harvest are typically appropriate so that we are able to celebrate and acknowledge the season.

Vegetables:

Corn

Carrots

Beans

Potatoes

Brussels Sprout

Beets

Parsnips

Pumpkin

Acorn Squash

Butternut Squash

Cauliflower

Broccoli

Onions

Eggplant

Tomatoes

Artichoke

Celery

Cucumber

Leeks

Kale

Peas

Peppers

Mushroom

Meats:

Tofu

Tempeh

Chicken

Turkey

Lamb

Duck

Goose

Rabbit

Salmon

Fruits:

Pomegranate

Apricot

Fig

Pear

Apple

Plum

Melons

Peach

Grape

Orange

Persimmon

Olives

Berries:

Blackberry

Raspberry

Blueberry

Elderberry

Hawthorn

American Beautyberry

Cranberry

Herbs and Spices:

Cinnamon

Pumpkin Spice

Anise

Cloves

Rosemary

Sage

Chamomile

Rose Hips

Drinks:

Apple Cider

Wine

Grape Juice

Bourbon

Pumpkin Spice Latte

Cranberry Juice

Beer

Pomegranate Juice

Apple Juice

Mead

Chai

Tea

Sangria

Misc.:

Bread

Nuts

Wheat

Dried Fruit

Cheese

Honey

Acorn

Seeds

Grains

Recipes-

Drinks:

Blueberry & Apple Cider-

https://wishfarms.com/recipe/hot-fall-harvest-blueberry-apple-cider/?pp=1

Side Items:

Pumpkin Mashed Potatoes-

https://www.eatthis.com/pumpkin-potato-mash-recipe/

Caramalized Sweet Potato and Kale Fried Rice-

https://iowagirleats.com/caramelized-sweet-potato-kale-fried-wild-rice/

Pumpkin Cornbread-

https://www.spoonforkbacon.com/pumpkin-cornbread/

Sweet Potato Pomegranate Salad-

https://www.twopeasandtheirpod.com/sweet-potato-pomegranate-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=473602156_16644670_203092

Pomegranate Baked Brie-

https://www.thelifejolie.com/pomegranate-thyme-brie-appetizer/

Pomegranate Almond Cheese Ball-

https://www.howsweeteats.com/2013/12/pomegranate-jeweled-white-cheddar-toasted-almond-and-crispy-sage-cheeseball/

Entrees:

Balsamic and Pomegranate Chicken-

https://honestcooking.com/balsamic-pomegranate-chicken/

Roasted Vegan Mabon (Thanksgiving) Bowl-

https://www.ilovevegan.com/roasted-vegan-thanksgiving-bowl/

Rosemary and Orange Slow-Roasted Duck-

https://www.finecooking.com/recipe/rosemary-and-orange-slow-roasted-duck

Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables-

https://www.goodlifeeats.com/fall-sheet-pan-pork-tenderloin-with-honey-balsamic-roasted-vegetables/

Roasted Butternut Squash (Three Ways)-

https://www.feastingathome.com/stuffed-butternut-three-ways/

Tuscan White Bean Soup-

https://www.feastingathome.com/ribollita-recipe/

Butternut Lasagna with Mushrooms and Sage-

https://www.feastingathome.com/butternut-lasagna-with-mushrooms-and-sage/

Mushroom Wellington with Rosemary and Pecans-

https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/

Fall Shepherds Pie-

https://www.tablespoon.com/recipes/fall-shepherds-pie/05a1a0e6-acc8-40e1-8072-69e70b0ce846

Autumn Chicken Dinner-

https://www.cookingclassy.com/one-pan-autumn-chicken-dinner/

Chicken & Leek Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cream of Tomato Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Acorn Squash and Apple Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Stuffed Acorn Squash-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Harvest Ratatouille-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Roast Fillet of Beef-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Beef Stew-

https://www.honeyandbirch.com/pumpkin-beef-stew-recipe/

Roasted Stuffed Pumpkin-

http://tiphero.com/roasted-stuffed-pumpkin/?utm_content=bufferb6d43&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Vegan Turkey-

https://www.vegankitchenmagick.com/the-best-vegan-gluten-free-turkey-or-chickn/

Beef Barley Vegetable Soup-

https://www.justapinch.com/recipes/soup/beef-soup/mabon-beef-barley-veggie-soup.html

Acorn Squash and Carrot Soup-

https://www.saltandlavender.com/acorn-squash-and-carrot-soup/

Pumpkin Chili-

https://www.willcookforsmiles.com/pumpkin-chili/

Spicy Pumpkin Soup-

https://www.chilipeppermadness.com/recipes/spicy-pumpkin-soup/

Tuscan Pumpkin Pasta Sauce-

https://detoxinista.com/vegan-tuscan-pumpkin-pasta-sauce/

Harvest Stew with Smoked Sausage-

https://thecozyapron.com/harvest-stew-with-smoked-sausage/

Pomegranate Glazed Salmon-

https://www.primaverakitchen.com/4-ingredient-pomegranate-glazed-salmon/

Roasted Pumpkin Caramelized Onion Walnut Pizza-

http://tohercore.com/roast-pumpkin-caramelized-onion-walnut-pizza/

Dessert:

Apple Cinnamon Roll Cupcakes-

https://omgchocolatedesserts.com/apple-cinnamon-roll-cupcakes/

Apple Spice Cake-

https://www.justsotasty.com/apple-spice-cake-cream-cheese-frosting/

Fig Bread Pudding-

http://userealbutter.com/2019/10/07/fig-bread-pudding-recipe/

Pumpkin Oatmeal Cookies-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cinnamon Baked Peaches-

https://simplyshellie.com/cinnamon-baked-peaches-recipe

Vegan Pumpkin Pie-

https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/

Fresh Apple Pound Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Chocolate Pumpkin Cupcakes With Cinnamon Pumpkin Cream Cheese Icing-

https://therecipecritic.com/chocolate-pumpkin-cupcakes-with-cinnamon-pumpkin-cream-cheese-frosting/

Pumpkin Chocolate Chip Cookies-

https://witchoflupinehollow.com/2017/09/09/pumpkin-chocolate-chip-cookies-recipe/

Pumpkin Chai Cake-

https://www.halfbakedharvest.com/chai-pumpkin-cake/

Carrot Honey Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Apple Muffins-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

#witchcraft #witchblr #mabon #food #cottage witchcraft #pagan witch #cottage witch #kitchen witchcraft #baby witch #green witch #kitchen witch #witch #witches #beginner witchcraft #eclectic witch #gay witch #beginner witch #witchy food #wicca #traditional wicca #wiccablr #pagan wicca #wiccan #wicca recipes #mabon altar #mabon 2020 #maboniscoming #sabbats

[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

·      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·      Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

#yule #winter solstice #december #Happy Holidays #winter recipes #yule recipes #winter solstice recipes #season of the witch #winter witch #December recipes #holiday recipes #holiday menu

[paleorecipecookbook]

The Complete Guide to Herbs: Sto

Herbs are a fantastic way to add flavor to your dishes without disrupting the balance of fats, sugars, and salts. To truly build complexity in your meals, use them to amp up the flavor and health benefits of your favorite Paleo dishes. Knowing how to use them is a simple way to make your dishes shine.

With plenty of antioxidants, delicious flavor, and negligible calories, herbs can be used in roasts, soups, pestos, compound butters, salads, smoothies, and the list goes on! (1) Add gentle, robust, citrusy, or even warming flavors to an otherwise one-note dish. Simply adding something like thyme to butter will impress with its aroma and flavor, for example.

Herbs are not just an awesome addition to your recipes; they can be quite fun and simple to grow at home as well. Herb combining can be daunting, but when a balanced, complementary blend comes together, you can create a symphony in one dish.

Starting and Finishing Herbs

Herbs tend to fall into two primary categories: starting and finishing.

Starting herbs are heartier and sturdier. They are often earthy and can even be woody in texture. These sturdy herbs are great to use at the beginning of a recipe—especially when heating or using in a stock or sauté—so that they may impart their flavor early in the cooking process.

If you use these starting herbs toward the end of a recipe, they haven’t had the time to break down and become palatable, nor have they had the chance to really flavor your dish.

Herbs that work best for starting include:

Rosemary

Sage

Bay leaf

Thyme

Lavender

Lemongrass

Savory

Curry

Verbena

On the other hand, some herbs are delicate and best grown at home to pinch from a pot for immediate use. Herbs like this are best used raw and at the end of a recipe so as not to bruise, wilt, or lose their flavor.

Herbs that are better saved for finishing include:

Parsley

Chives

Dill

Thyme

Mint

Basil

Cilantro

Oregano

Marjoram

Sorrel

Chervil

Tarragon

How to Store Your Herbs to Last

No one wants to feel like their herbs are being wasted, whether homegrown or purchased. Most recipes use just a few sprigs or leaves, and the rest may sit for some time. These little greens wilt and go bad fairly quickly when not stored properly, so here are some tips for getting the most out of your herbage.

1. Clean Your Herbs

Always submerge your herbs when washing. Fill a bowl with cool water and agitate the herbs gently. Lift from the water and let dry on towels in a single layer, patting off excess moisture with another towel. You can also use a salad spinner if you prefer.

2. Store Tender Herbs Like a Bouquet

For most finishing herbs, you can trim the stems and pick off any discolored or wilting leaves. Put about an inch of water in a jar and store like a bouquet. Cover your bouquet with an overturned baggie and adhere with a rubber band. Store in the fridge. They will keep for two to three weeks.

Basil is an exception to this rule, as you can store it like a bouquet on your counter or windowsill. Enjoy the nice smell!

3. Store Leafy Herbs in Glass

For leafy herbs, pick the leaves off and discard the stems. Alternatively, you can save the stems for stock. Wash and dry your leaves gently, then add to a paper towel-lined glass bowl or container. This storage method encourages frequent use, since they’re ready to go. Herbs will keep for two to three weeks.

4. Store Sturdy Herbs in the Crisper

Lay out long sprigs of rosemary or thyme in a single layer on a slightly damp paper towel. Gently roll them up in the paper towel and store in a large baggy or container. Keep them in a crisper drawer for best results. They will last two to three weeks.

5. Freeze Herbs in Ice Cube Trays

If your herbs are on their way to the compost bin, or you simply want a super-convenient way to prepare them, whiz them in a food processor and freeze in ice cube trays. These cubes can be kept in freezer bags or a freezer-safe container. Drop into soups and sauces when needed. They will last up to three months.

10 Popular Herbs and How to Use Them

While there are countless varieties of common herbs used throughout various cuisines, here are 10 popular herbs we tend to work with every day. From fresh basil to earthy sage, use this list for inspiration for when and how to cook with herbs.

1. Basil

The prom queen of the fresh herb world, basil is great in a variety of food genres. From Italian to Thai dishes, basil can be found as a main event in some of your classic favorites. Use fresh or dried, chopped, or even the whole leaf for a pretty presentation. Basil is a great gateway herb to start off your experimentation.

When to use fresh basil:

As a finishing herb

Whole or julienned in green salads and fruit salads

With berries and melon

Blended into pestos and dressings for salad

In dips

Blended into legume-free hummus (like cauliflower or sweet potato hummus)

Pulsed in a food processor with nuts, garlic, and olive oil

With heirloom tomatoes

In stir-fries and recipes that use coconut milk, like soups and curries (opt for Thai basil here)

When to use dried basil:

As a starting herb in tomato sauces and sautés

In Paleo mayo with fresh garlic to make a sauce and dip for fish

In Paleo mayo for dipping with sweet potato fries

2. Tarragon

Tarragon proves your culinary chops. Once you start slinging tarragon around the kitchen, people know you really mean business. With slight vibes of licorice and grassy-sweet notes, tarragon is unmistakable when added to a dish.

When to use fresh tarragon:

As a finishing herb

Sprinkled on top of hot dishes after cooking

With shrimp or prawn dishes

Mixed into grass-fed butter to create a compound butter for fish, shellfish, or steak

Chopped and added to chicken salad with grapes and walnuts

In hearty dishes, like stuffed mushrooms, meatballs, or stuffing

When to use dried tarragon:

As a starting herb

In a dry-rub for pork loin and chops

3. Sage

Sage offers the most earthy and comforting of flavors. It is used ceremoniously and medicinally, specifically for digestive and premenstrual discomforts. There are several varieties of culinary sage, including purple sage, pineapple sage, and even wild sage that grows in dry, upland areas.

When to use sage, fresh or dried:

As a starting herb

To garnish meat and vegetable “noodle” dishes

In a red wine sauce

In pork dishes

Rubbed over roasted chicken

Steeped and simmered for brines and stocks

4. Thyme

This delicate herb transcends boundaries; it is sturdy enough to use at the beginning of a recipe, and delicate and vibrant enough to use at the end. Lively yet delicate in flavor, thyme is popular for good reason. Thyme is antiseptic and antibacterial, and is good for indigestion. The aroma of thyme is even said to be mood-enhancing.

When to use thyme, fresh or dried:

As a starting or finishing herb

Added to flake salt for a compound finishing salt for dishes

With honey for an herbaceous, sweet drizzle over meats or fruits

As a garnish

In cashew “cream” sauces

In sweet baked goods like breads and muffins

In roasted golden squash dishes

As a rub for meat roasts

In stews and stocks

5. Dill

Dill is a feathery, pungent, and fresh weed. The flavor of dill is unmistakable, and of course, it might remind you of pickles. Dill loses its flavor rapidly, so opt for fresh dill only. Its lovely yellow flowers are also edible and can liven up your dishes!

When to use fresh dill:

As a finishing herb for maximum flavor

In green salads

In tuna salad with capers and lemon

With carrots, roasted or in chilled carrot soup

With cucumbers, radish, and cabbage for a slaw

In creamy Paleo salad dressing

With lemon and fish

In soft scrambled eggs with cured or smoked fish

6. Chives

Chives have a light and onion-y flavor. Their tasty purple flower blooms should not be missed. Chives grow like weeds, so they’re wonderful to bulk up your home garden. Chives might be the missing element to make a good dish a great one. Like dill, chives are best fresh, so skip the dried version altogether.

When to use fresh chives:

As a finishing herb

Sprinkled over deviled eggs

In salads

Blended into dressings

In spreads and dips

To top soups, chilis, and curries

In shellfish dishes

7. Parsley

Flat-leaf parsley is the most recognizable and available herb on the market. The flat leaf variety offers a palatable, strong, and almost celery-like flavor. Plus, it adds a vibrant pop of green to any dish. It boasts many health benefits and should perhaps be classified like a vegetable because of its nutritious elements. Parsley is great for heart health, circulation, and detox.

When to use fresh parsley:

As a finishing herb

In stocks and bone broth

In herb-based salads

As a base for pesto with pecans

In soups and stocks, for garnish

In compound butter

With fish dishes

With lemon and chicken

Fried in a high-smoke-point oil for a crunchy garnish

8. Rosemary

Rosemary is intoxicating and pungent. The smell has even been said to boost memory and alleviate stress. Rosemary has an astringent and clarifying effect; it is used frequently in hair styling, facial care, and other beauty products. It grows as a sturdy bush and holds up well through the colder seasons. Some varieties even have small edible flowers, too.

When to use rosemary, fresh or dried:

As a starting herb

As a finishing herb, when chopped very finely

With whole roasted chicken

With sturdy white fish

With pork chops and tenderloin

With roasted sweet potatoes

As skewers for kebabs (the sturdy stems)

Steeped in olive oil and used as a drizzle

9. Sorrel

This wild herb is foraged and can be found in your very own front yard! Sorrel is tangy and lemony, and most tender and tasty in the early spring. While not typically found in grocery stores, it has been around for ages. It’s popular in older cookbooks and recipes due to its major health benefits. Sorrel is high in vitamin C and good for cleansing the blood; it was frequently found in many 20th century herbal remedies. Always opt for fresh sorrel.

When to use fresh sorrel:

In green and fruit salads

In Paleo cream sauces

With seafood

In soups

Juiced with other vegetables

10. Mint

Mint often gets overlooked in the savory world. Yes, it’s delicious muddled into your mocktail and added to iced tea, but it’s also excellent incorporated in savory dishes. Mint comes in several varieties and grows fast, so allow for lots of space or plant in a pot to contain this prolific plant. Always use fresh mint.

When to use fresh mint:

In Asian-inspired dishes

Added to green or fruit salads

In smoothies

With cacao nibs and powder in baked goods

4 Popular Herb Blends to Get You Started

You don’t have to opt for just one herb per dish! These blends are classics and improve any of the suggested dishes with their complementary flavors. Bonus: They all work in several applications, from currys to salads.

1. Fresh Basil, Mint, Cilantro

This blend lends itself to Asian-inspired dishes. If you are making a Thai or Indian curry, this mix offers bright and complex flavors. It’s also great in coconut milk-based soups and sauces along with ginger root and lemongrass.

2. Oregano, Basil, Marjoram

This trio is fantastic when added to a tomato or cashew cream sauce over zucchini noodle pasta, or used to top a cauliflower Paleo pizza crust. It also pairs wonderfully with dishes that use olives and capers. This blend is great steeped in olive oil for a finishing drizzle on salads and savory Paleo breads, too.

3. Dill and Chives

Keep chopped dill and chives in a little container in your fridge and sprinkle over scrambled eggs, fish, salads, and atop just about every soup and stew!

4. Sage, Lavender, Rosemary, Thyme

This elegant blend is a showstopper. Use as a rub for whole chicken, or over pork loin and roasts. It’s also a great rub for roasted summer and winter squash, carrots, and Portobello steaks.

Bottom Line

There are so many herb varieties to choose from. Experimenting with them, growing them yourself, and practicing different ways to make your meals exciting is a surefire way to keep your healthy lifestyle interesting and tasty.

(Read This Next: How to Grow a Garden Anywhere!)

The post The Complete Guide to Herbs: Sto appeared first on PaleoPlan.

Source: https://ift.tt/10qRbxJ

#paleo #recipe #food #delicious #healthy #yum #diet

[iknowwhatisaw]

Pork tenderloin roasted with citrus, Asian pears, shallots and rosemary. Smashed sweet potatoes with cream and lavender. Steamed broccoli and fresh pickled onions. Wine in the glass nearby. (at Eddie's Kitchen) https://www.instagram.com/p/B9xjPbWA693/?igshid=zcknwu9xjpvo

[hinach168]

Bed & Breakfasts With Breakfasts Straight From Heaven

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn't describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce. That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn't bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn't just fun for her, it is a luscious adventure. There's a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they've experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge's might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there's the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you'll have to visit the judge's to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and terrific breakfasts. Check out these terrific inns for the best breakfast ever.

#puff pastry #waffles #puff pastry waffles #breakfast #recipe

[foodoliplife]

21 Juicy Dinners You Shouldn’t Miss This Summer

Juicy dishes are perfect to serve at summertime for their flavors and tastes. They are easy to arouse then satisfy your appetite. That’s also the aim of this article. We would like to introduce 21 best juicy dinners for the coming summer. As their ingredient varies, including pork, beef, chicken, shrimp, fish, veggies and fruits, you can definitely pick up some to your liking. Not just that, these dishes are cooked in a number of ways, including baked, grilled, made into salad, ect.

If you are looking for something nutritious and delicious for family dinners when it’s hot outside, these are the way to go. Many of them are amazingly simple and quick to cook, so you may also serve them at small outdoor parties and family or friend gatherings. Let’s go for them!

1. Juicy Baked Pork Tenderloin

Find the recipe.

2. Oven-Barbecued Beef Brisket

Find the recipe.

3. Balsamic Chicken and Potatoes

Find the recipe.

4. Juicy Oven-Baked Chicken Breast

Find the recipe.

5. One Pan French Onion Smothered Pork Chops

Find the recipe.

6. Juicy Garlic Butter Steak Bites

Find the recipe.

7. One Pan Juicy Shrimp

Find the recipe.

8. Baked Fish with Lemon Cream Sauce

Find the recipe.

9. Sheet Pan Shrimp Tacos

Find the recipe.

10. Pan-Seared Cod in White Wine Tomato Basil Sauce

Find the recipe.

11. Juicy Mongolian Beef

Find the recipe.

12. One Pan Honey Mustard Chicken & Potatoes

Find the recipe.

13. Sweet & Sour Pork

Find the recipe.

14. Easy Salmon and Potato Foil Packets

Find the recipe.

15. Easy Roasted Turkey Breast

Find the recipe.

16. Shrimp Etouffee

Find the recipe.

17. Roasted Garlic Rosemary Baked Meatballs

Find the recipe.

18. Slow Cooker Beef Brisket

Find the recipe.

19. Shrimp and Broccoli Lo Mein

Find the recipe.

20. One Skillet Beef and Broccoli Ramen

Find the recipe.

21. Crock Pot Chicken Noodle Soup

Find the recipe.

Scrolling here, you must get some for yourself to serve at dinner. If you are on any weight-loss diet, make sure that you watch the ingredients and your consumption carefully. Serve them alongside a favorite summer drink and you will have a enjoyable meal.

The post 21 Juicy Dinners You Shouldn’t Miss This Summer appeared first on Food - Olip Life.

#food #recipe #21 Juicy Dinners You Shouldn’t Miss This Summer

[foodgemsg]

https://ift.tt/2QU0nP0 Read on our visit to Is Christmas All About Turkey? Check Out Festive Desserts, and More! by FoodGem

Media Tasting for Christmas 2018

Creamery Boutique Ice Creams Singapore

Indulge in the festive season with all new Cranberry Mocha Lava cookie with Mellower coffee beans and chocolate couverture lava filling and a scoop of ice cream of your choice! Alongside with two exclusive Christmas beverages; Fluffy Wonderland and the Choco Fantasy. And also the Whisky Chocolate Lava Cookie reappeared from 2017. Expect the underlying sweetness and alcohol in every bite!

Layered with thick marshmallow fluff carefully torched on hot chocolate drink. It is a little too sweet to my liking.

These chewy cranberry mocha lava cookies hide an oh-so-rich, ooey-gooey chocolate couverture lava filling.

Cranberry Mocha Lava Cookie (new!) at S$8.90.

Similarly to the Cranberry Mocha Lava Cookie, the Whisky Chocolate Lava Cookie also filled with chocolate couverture lava. That’s not all, also expect a burst of Johnnie Walker Whisky, made for something so good, special indeed, worthy to enjoy in the season of Christmas!

Whisky Chocolate Lava Cookie at S$10.90.

Creamery Boutique Ice Creams Singapore

139 Tyrwhitt Road #01-03, 207557

District 10

The relaunch of alfresco space at District 10 is an ideal spot to relax with friends or colleagues over gorgeous wines, steaks, kinds of pasta and appetizers menu while keeping European culinary roots where Chef Luca Pezzera belongs. Expect premium Italian black truffles with a decadent twist this Christmas! The secret to tender and flavourful turkey leads to a long process of marination with olive oil, truffle and various herbs like rosemary, thyme and parsley. Then oven-roasted for 1 hour and 20 minutes at 200 degrees Celsius. Another insider tip from Chef Luca if you wish for a sizzling crispy texture and colour is to remove the foil at the last tenth-minute mark. The turkey is served with tasty Brussel sprouts and chestnut bread and brand-exclusive black truffle sauce.

The Premium Truffle Turkey (4-5kg) at S$188++. Recommended sharing among 8-10 guests. Available for order from 21 November to 19 December 2018. The last order is on 19 December 2018, and the collection will be from District 10 UE Square’s flagship restaurant for the turkey.

District 10 Suntec City

Address: 3 Temasek Boulevard Suntec City Mall #01-514/515 Singapore 038983 (beside Tower 2 Office Lobby). Phone: [phone] Email: [email protected]

District 10 UE Square

Address: 81 Clemenceau Avenue #01-15/16/17 UE Square Shopping Mall Singapore 239917 (nearest MRT: Fort Canning station) Tel: [phone] Email: [email protected]

Morganfield’s Orchard Central

In the season of giving, celebrate Christmas with a festive table full of sumptuous roasts and Christmas joys to unite with friends and family. You can expect all-time favourite Morgan’s Christmas Feast Platter, Christmas special edition items and more!

Cranberry Sticky Bones

Hazelnut Sticky Bones

Crispy Golden Pork

Cranberry Ham Salad

Black Forest Lava Cake

Christmas Fruit Tea (Non-Alcoholic)

Somersby Summer Punch

Takeaway Morgan’s Christmas Feast

This special Christmas menu will be available from 12 November 2018 to 3 January 2019.

Morganfield’s

Address: 181 Orchard Road #11-03/04 Orchard Central, 238896 Phone: [phone] Email: [email protected]

Tien Court by Copthorne King’s Hotel

First-ever Ala-carte Buffet at Tien Court Restaurant running for only two weeks from 15-30 Dec 2018. Some of the dishes that you can try like Seafood Broth with Abalone, Deep Fried Soon Hock Fish, Sautéed Scallops and Sea Welk with XO sauce and more!

Buffet at S$48++/ adult.

Tien Court by Copthorne King’s Hotel

Address: 403 Havelock Road Singapore 169632 Online: https://ift.tt/2SJip3I Phone: [phone](193/198) Email: [email protected]

Tipsy Penguin

Christmas is meant for sharing! Enjoy a sharing platter for two with these festive dishes including healthy sliced Turkey Breast, tender Chicken Roulade and flavourful throughout the meat, sliced Roasted Tenderloin, Honey Glazed Spam, generous servings of Truffles Fries and Salad.

Sharing platter at S$39.90.

Alternatively, you may also go for 3-course festive set that comes with a roasted pumpkin soup, choice of main course (Duck Leg Confit +S$3 or Chicken Roulade) and Chocolate Mousse dessert. Vibrant orange and velvety smooth with the sharp flavour of the brown butter and truffle cream leads the creamy taste of the soup. Duck leg confit is served with Juniper Berry Aigre-Doux Stir-Fried Brussels sprouts with crunch from pine nuts and sweetness from cranberry. Ends off with a chocolate mousse with chestnut and speculoos crumble. Grab a glass of wine or beer and enjoy the live acoustic music to perfect this festive season.

3-course festive set at S$24.90.

Tipsy Penguin

Address: 300 Tampines Ave 5, #01-02A, Singapore 529653 Phone: [phone] Email: [email protected]

Yoogane

Are you team “Snowing” or “Flaming” Chicken? I couldn’t decide which photo to post thus posted both. Gather your oppa, unni, hyung, noona, omma and appa to Yoogane this Christmas! This pot of goodness comprises of Korean fried chicken, chorizo sausages, fried dobboki and potato wedges with a choice of galbi sauce or bulgogi sauce. And not forgetting the generous servings of melted nacho cheese. Be enchanted with the spectacular “fire performance” followed by “snow performance” set right at your table. It is recommended for sharing among 2-3 pax. This Christmas set also comes with six specially crafted Korean banchan (side dishes).

The Flaming Chicken is sold at $58.80++. From 11 Nov to 15 Jan 2019, enjoy the seasonal Watermelon Soju with the Flaming Chicken at a special price of $29.90++ (U.P. $39.90).

Yoogane

Address: 313 Orchard Rd #B3-37/38 Singapore 238895 Orchard Rd, Singapore 238895 Phone: [phone]

The post Is Christmas All About Turkey? Check Out Festive Desserts, and More! appeared first on foodgem: Food & Travel.

#Is Christmas All About Turkey? Check Out Festive Desserts #and More! #Food #FoodPorn #FoodGem #AsianFood

[josephkitchen0]

Goat Meat Recipes: The Forgotten Food

by Patrice Lewis

Goat meat recipes may have slipped out of popularity in the United States, but goat is the most widely consumed red meat worldwide.

Goat aficionados know a lot about caprines. They can discuss milk ratios and foraging requirements with authority. They can tell you all about digestion issues and hoof care.

But the one thing many goat enthusiasts refuse to consider is the one thing goats have provided for thousands of years: meat.

Meat in American cuisine primarily highlights beef, pork, and chicken, but rarely ventures into the more exotic taste of goat. This is a shame, because goat meat (often referred to by its French name, chevon) is a delicacy appreciated the world over.

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It’s obvious why meat goat farming has been popular through history. Caprines are well-suited to marginal habitats where cattle would not thrive, resulting in a lot of bang for the buck when it comes to harvesting calories from the available forage. Boer goats, Kiko, Myotonic (Tennessee Fainting Goat), Savannah, Spanish, or any combination of these goat types are ideal meat producers.

Today, goat meat is far more popular with immigrants for whom chevon is the preferred cultural choice — it’s a staple in Mexican, Indian, Middle Eastern, Asian, African, Greek, and southern Italian cuisines, among many others — but less common among the rest of the country. Goat meat consists of 6 percent of meat intake worldwide. Numbers are not easy to find for American consumption, leading to the conclusion it’s statistically insignificant.

But within niche markets, chevon is increasing in popularity. In 2011, the Washington Post reported, “Goat meat production is ramping up in the United States. The number of goats slaughtered has doubled every 10 years for the past three decades, according to the USDA. We’re closing in on one million meat goats a year.”

Because of their small size, most commercial meat producers won’t touch goats. But what won’t work for commercial enterprises often works beautifully for small homesteaders interested in putting a couple of animals in the freezer every year, particularly those who are unwilling or unable to handle larger livestock. “Goats represent sustainability, without the curse of factory production,” summarized the Post.

Goat meat recipes won’t replace beef or pork in America anytime soon — but it’s well worth considering for a number of reasons:

Goat meat is more environmentally sustainable than beef. Because goats are browsers (not grazers), they can thrive on land unsuited to beef production. Or — and this is something small landowners are discovering — goats can be pastured with cattle to eat things cows won’t touch (weeds, bushes, undesirable grasses), thus giving extra benefit from the same land.

Because the market for goat meat is still relatively small, most chevon derives from humanely raised animals rather than massive factory farms. Meat-processing facilities are geared for large animals; and since the most a goat will yield is about 40 pounds of meat, slaughtering is usually done by local humane butchers. As a result, almost all chevon is “locovore” in nature.

It is healthy. Goat meat nutrition has one-third fewer calories than beef, one-fourth less than chicken (and much less fat), and about two-thirds less than pork and lamb.

Goat stew

So why isn’t this über-meat better known and more widely eaten? Much has to do with experience or reputation. In some parts of the world, pungent cuts are preferred. “Caribbean cultures often prize the rankest, toughest bucks beyond their first rut,” noted the Washington Post. “It’s the meat from mature male goats that has the characteristic pungent barnyard aroma.” This, to put it mildly, is a huge turnoff for most American diners.

But chevon doesn’t have to be this way. Meat from kids six to nine months old yields tender, flavorful cuts. Many chefs have taken to kid as their signature meat.

In America, most goat meat comes in two forms. “Cabito” is meat from very young milk-fed goats between four and eight weeks of age, yielding buttery-soft tender meat. “Chevon” is meat from goats aged six to nine months and is more commonly available.

Since goat meat is so lean, the secret when cooking is not to let the meat dry out. Braising or cooking with moist heat, at lower temperatures, preserves the tenderness. Slow cookers, Dutch ovens, and other kitchen aids which keep moisture in with the meat are popular options.

When cooking chevon at home, it will be necessary to remove the caul, the fatty membrane found on goat meat. This can be done using a sharp knife or kitchen scissors.

Goat meat is not as sweet as beef. Because of its savory characteristic, it works well with bold flavors: curry, pineapple, chilies, onion, garlic, wine (red or white), red pepper, coriander, rosemary, etc.

Cuts of meat can be categorized as either quick-cooking or slow-cooking. Quick-cooking cuts include tenderloin, loin chops, and rib chops. As its name implies, tenderloin is tender no matter what; and loin chops and rib chops both lend themselves to hot sears, fast sautés, or grilling. “Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling, or frying,” advises the American Meat Goat Association. “Tender cuts of goat meat are the legs, ribs, portions of the shoulder cut, the loin roast, and the breast.”

But the rest of the animal should be slow-cooked. In part, this is because of the large amount of interstitial collagen lacing the cuts. This needs time to break down, and it contributes beautifully to rich, hearty dishes. Some people don’t like the “bonier” nature of goat cuts, but bone will actually help flavor the meat. Place chevon in a slow cooker for several hours, marinating in spicy liquids, and you’ll have ambrosia for dinner.

Goat curry

So are you hyped up to try this delicacy? Consider sampling any of the following goat meat recipes, reprinted with kind permission from American Boer Goat Association’s recipe page:

Curry Goat Meat

3-5 lbs. goat meat

3 tbsp. curry powder

1 tsp. black pepper

1 lg. onion, chopped

3 cloves garlic, chopped

Salt to taste or seasoned salt

Clean and wash goat meat. Add curry powder, black pepper, seasoned salt, chopped onion, chopped garlic. Rub seasonings well into goat meat. On a cooking pan, place about 1 tablespoon butter or oil, whichever you prefer. Pour meat into pan with oil while it is still cold. Stir and cook until tender.

Spanish Goat Meat

2 lbs. goat meat

1/2 c. chopped onions

2 cloves garlic

4 med. potatoes

1 can tomato sauce

1 tbsp. salt

1 c. lemon juice

1/2 c. vinegar

1 tsp. oregano leaves

3 cilantro leaves

1/4 c. olive oil

1 pkg. Sazon Goya (seasonings)

2 c. water

2 leaves laurel

Take lemon juice and vinegar and wash goat meat. Let meat stand with that for 24 hours. Put all ingredients into large pot.  Cover and put on slow heat. Cook until tender.

Spicy Leg of Goat

1 leg of goat

1-3 tsp. salt

2 tsp. cinnamon

2 tbsp. corn starch

1-2 bay leaves

2 tsp. dried minced onions

Combine salt and cinnamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about six slits to allow steam to escape. Cook until tender or meat thermometer reads 175 degrees F for medium or 180 degrees F for well done. Serve warm with gravy.

Gravy: Pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.

Did You Know?

Goat meat prices spike around ethnic holidays. Producers are advised to plan accordingly to market their animals. Holidays in which goat is traditionally served include:

“Crifests,” or independence days in Caribbean countries, occur in the fall and the traditional dish is curried goat.

Filipino families often serve goat meat during birthdays, baptisms, weddings, or during Christmas. Popular goat meat recipes include stew and roast.

Goat is often served on Christmas day in regions such as Mexico, Italy, and the North of Portugal.

Islamic holidays such as Ramadan and Eid ul-Adha revolve according to a lunar calendar. Though goat is traditional, it must be slaughtered and processed via humane Halal laws.

Goat is often cooked into festival foods and served during the Hindu holiday Diwali, which falls on November 7th of this year.

The demand for curry goat meat recipes increases during the winter holiday season to correspond with multiple religions and cultures.

    Goat Meat Recipes: The Forgotten Food was originally posted by All About Chickens

[christinepantazisdotcom]

Last week, I took another lovely drive to Burlington to enjoy the Taste of Burlington 2017 launch.  It’s hard to believe that the Taste of Burlington has been running for 8 years! It’s been pretty amazing to participate in these amazing launches for at least a few of those years. Here’s a look back at some of my posts:

Taste of Burlington 2016

Taste of Burlington Summer 2014

Taste of Burlington – WInter 2014

The Taste of Burlington 2017

#ToB2017, started with 12 restaurants and has grown to include more than 30 of Burlington’s best known restaurants, eateries, and fine dining institutions.

This program has been incredibly successful in both it’s Winter and Summer editions. Moving forward however The Taste of Burlington will only run once per year.

Burlington is quickly becoming known as a destination for foodies. Food tourism is a good thing and as far as I’m concerned helps to elevate the city’s brand. Toronto isn’t the only city in Ontario to offer good food experienes. It’s been a long time coming but, you can’t deny it any longer. There are amazing dininge experiences to be had all over Ontario.

Types of food offered at the Taste of Burlington 2017

I’ve never been disappointed with the sheer amount of options available in Burlington. Everything from fine dining to casual and vegan, gluten free to locally sourced. You can filter through the choices by clicking on any of the badges located on the ToB Restaurants Page.

Taste of Burlington Dates and Prices

This event is running until March 12

Lunch prices range from $15 to $20

Dinners rage from $30 to $40 depending on restaurant.

Time to Sample the Samples

As soon as I arrived at the Burlington Preforming Arts Centre, I new I needed to find my way around and get to sampling all the amazing food that had been prepared for us. I had my favourites and there were somethings that I couldn’t try because of my seafood and shellfish allergy but, overall this was a wonderful experience AGAIN.

Alloro at Holiday Inn Burlington – Maple glazed slow roasted pork belly, served in a steamed Bao bun and garnished with, green onion, fresh coriander, pickled jiuliene carrots and pickled cucumber. Choice of siracha sauce or garlic hoisin sauce.

Barra Fion – Moorish braised beef with fresh cornbread, piri piri sauce and potato frites

Beaver & Bulldog – Beef tenderloin Kabobs

Celli’s Osteria – Braised beef over polenta fisnished with gremolata

Downtown Bistro – Crispy jambalaya with a creole tomato sauce

Fraticelli’s – Butternut squash risotto, with burrata cheese, micro basil and shaved grana padeano

Greenhouse Cafe at the Royal Botanical Gardens – Roasted red pepper and red lentil soup & curried chickpea salad with minted yogurt on flat bread

Ivy Bar and Kitchen – Crab and bluecheese crusted steak – locally raised flat iron steak, honey glazed brussel sprouts, grilled pepper, duck fat fried fingerling potatoes, roasted garlic and rosemary jus

Naroma Pizza – a variety of authentic Italian house made pizza

Paradiso – House made whey bread with ricotta and cured salmon

Pepperwood – Salmon and cassoulet – roasted Atlantic salmon over smoked bacon white bean cassoulet with sautéed baby kale, charred corn and roasted red pepper white wine pan jus

Pintoh Cuisine – Stuffed massaman curry roti with chicken and sweet potato served with carrot slaw

Rayhoon – Pomegranate hummus served on top of a Persian flat bread

Stone House – Moroccan lamb shank, slowly braised with dates and apricots, pearl couscous and a honey vanilla yogurt

The Purple Heather – Guiness + beef pocket with caramelized onions and mushrooms, arugula salad with ginger lime dressing, goad cheese and spiced nuts

The Queens Head Pub – Salted caramel cannoli, chai tea late

Turtle Jacks – Lake Rousseau butter tart – Fresh, flaky melt in your mouth pastry surrounding a deliciously rich filling of pure butter and sweet brown sugar

Water Street Cooker – Roasted apple & pear borscht wtih cabbage beet, venison salami and dill crema

Wendel Clarks- Chocolate Cheese Cake Parfait

West Plains Bistro – White bean cassoulet and curried lamb ragout with cilantro lime yogurt

Bodhi Bar – I don’t remember what the cold pressed drink was but I really liked it.

Nickel Brook

My Faves

Before I divulge my favourite samples, I have to say that this event is always so well organized and I appreciate all the hard work Tourism Burlington puts into ToB.

Here it is, my top 5 (not in any particular order): Greenhouse Cafe at the Royal Botanical Gardens, IVY Bar and Kitchen, The Stone House, Fraticelli’s and Turtle Jack’s. If I could have all of those things today for lunch I would.

Taste of Burlington “Best Taste” Winners:

Ivy Bar and Kitchen

Queen’s Head Pub

Downtown Bistro

Taste of Burlington “People’s Choice” Winners:

Ivy Bar and Kitchen

Stone House Restaurant

Purple Heather Pub

I will be heading out to at least one of these restaurants to enjoy lunch with some good friends. I recommend you give some a try!

Also, it was great to see Craig, Sid, Davindra, Wendy, Solmaz and her husband Nick and Linda at the event. Love hanging with these amazing bloggers.

Taste Of Burlington 2017 - Media Launch- #ToB2017 Last week, I took another lovely drive to Burlington to enjoy the Taste of Burlington 2017…

[foodgemsg]

https://ift.tt/2T9O5jN Read on our visit to Christmas 2018 Part I | Exciting Turkey Flavours That You’ve Never Heard Before by FoodGem

Media Tasting

Less than two months to go until Christmas, without the snow in Singapore, it’s time to start the festive. So here are a few restaurants to kickstart your Christmas, and help you plan a wonderful festive dining with your loved ones. Or embrace the Christmas with a festive takeaway in the comfort of home.

Crowne Plaza Changi Airport

At Crowne Plaza Changi Airport, you shouldn’t miss their Signature Barbecue Roast Beef Ribs. Sous vide for 24 hours, with a dark crust glazed in tangy barbecue sauce, giving a tender texture that will impress any carnivorous guest.

Signature Barbecue Roasted Beef Ribs at S$138+, 2kg.

If you’re a fan of har cheong gai (prawn paste chicken), Har Cheong Roast Turkey is not unfamiliar to you! The Cantonese-style turkey is marinated with prawn paste and traditional Chinese yellow rice wine for 24 hours then roasted for another 2 hours giving a golden-brown skin. I think it is time-consuming to prepare this dish that results in moist but mealy meat. It is served with house-made- truffle brown sauce, sian-style bread stuffing, roast potatoes, festive vegetables, seasonal greens and recommended to share among 10-12 diners.

Har Cheong Roast Turkey at S$168+, 6kg.

Mixed flavours of Matcha and Goma Yule Log. The yule log cake isn’t too sweet and strong in goma flavour.

Festive Takeaway  from 1 –31 December 2018

Crowne Plaza Changi Airport

Address: 75 Airport Blvd, Crowne Plaza Changi Airport Hotel, Singapore 819664 Online: http://bit.ly/cpchangi-e-store Phone: [phone] Email: [email protected].

Holiday Inn Singapore Atrium

Assam Turkey marinated with Ginger Flower and Tamarind served with pickled vegetables (achar) and spicy gravy. This Singapore inspired turkey dish is created by Executive Chef Chua Yew Hock. You can also expect other festive takeaways like Honey Glazed Gammon Ham, Slow-roasted Australian Leg of Lamb, Slow-baked Grain-fed Australian Beef Ribeye and more!

Festive takeaways are available for order from 1 Nov to 26 Dec 2018. Enjoy up to 25% off, when you order before 9 Dec!

Assam Turkey at S$128. Gammon Ham served with Vegetables and Pineapple Sauce at S$138.

Have a Merry Lobster Christmas with unlimited servings of Grilled Boston Lobster, seafood on ice, Roast Tom Turkey, Chocolate & Banana Log Cake and more at the festive buffet on weekends.

Festive Buffet Pricing (Month of December 2018)

Festive Dinner (Sunday to Thursday): S$88++ per adult; S$25 per child. Festive Dinner (Friday to Saturday): S$98++ per adult; S$30 per child.

Four days special on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day with Baked Miso Marinated Salmon with Seafood and Cream of Edamame with Spinach and Chorizo, Pan-seared Bamboo Lobster with Masala Sauce and Tobiko and more. That’s on top of December’s festive buffet spread.

Christmas Eve & Christmas Day Buffet From 24-25 December 2018 at S$138++ per adult; S$30++ per child.

New Year’s Eve & New Year’s Dinner Buffet On 31 December 2018 S$138++ per adult; S$30++ per child.

Holiday Inn Singapore Atrium

Address: 317 Outram Road, Singapore 169075 Mobile: [phone] Email: [email protected]

Holiday Inn Singapore Orchard City Centre

Back by popular Tandoori turkey with Masala potato and flavoured with assorted spices. Each tandoori turkey is prepared with whole spices released its essential oils then roasted to seal in flavours. Pair this Signature dish with garlic naan at Tandoor, Singapore’s most awarded Indian restaurant.

Festive Takeaway:

Holiday Tandoori Turkey with Masala Potato (4.5kg-5kg; serves 8-10) at S$120.

Matcha Sesame Yule log with a mix of traditional dessert and Japanese flavours.

Matcha Sesame Yule Log (900g-1kg; serves 4-6) at S$70

Holiday Inn Singapore Orchard City Centre

Address: 11 Cavenagh Rd #02-00 Holiday In Orchard City Center, 229616 Phone: [phone] Email: [email protected]

Hotel Indigo Singapore Katong – Baba Chews Bar and Eatery

In the all-you-can-eat feast, expect a selection of charcuterie cuts and cheese board, mains including Chilli Crab Spaghetti, Curry Prata Wrap and Har Cheong Gai with Buah Keluak Waffle, DIY section, Oyster Omelette Soup and desserts. Watch as Baba’s oyster omelette soup transformed from our familiar local oyster omelette to Chef Alvin Leong’s modern take. A little surprise soup pot consisted of a golden egg with a side of oyster soup foam and topped with Avruga caviar.

Christmas and New Year’s Day Brunch 25 December & 1 January (12PM-3PM) at S$52++ per pax.

This Chendol Log Cake has layers of soft Gula Melaka mousse, coconut cream and bites from red beans, pandan jelly, and grated coconut.

Chendol Log Cake at S$59+, 1kg (takeaway).

Hotel Indigo Singapore Katong

Address: 86 E Coast Rd, Katong Square, Singapore 428788 Phone: [phone] Email: [email protected]

InterContinental Singapore Robertson Quay

Watch as Publico Deli and Marcello Bar merged into Marcello Bar & Dining on this special occasion. An array of activities, festive spread including Roast Turkey Carving, Christmas Ham, Brussels Sprouts, Chestnut Jus Potato Gratin in this urban luxury hotel in the heart of Robertson Quay.

Christmas Eve Dinner at S$45++ per person 24 December 2018 6:00pm to 10:00pm

InterContinental Singapore Robertson Quay

Address: 1 Nanson Rd, Singapore 238909 Phone: [phone] Email: [email protected]

InterContinental Singapore

Winter Truffle Roasted Tom Turkey served with baked potatoes, winter vegetables, mushroom stuffing, giblet gravy.

Winter Truffle Roasted Tom Turkey at S$168, 5kg.

Roasted Pork Roulade served with roasted potatoes, mint jelly, vine tomatoes, mustard and rosemary.

Roasted Pork Belly Roulade at S$158, 2kg.

Festive Takeaways are available from 1 November online from 23 November to 25 December 2018 at the Festive Shoppe located at the entrance of InterContinental Singapore from Bugis Junction. Enjoy an additional 5% privilege for orders online at InterContinentalShoppe.sg.

Ash & Elm’s three culinary theatres including charcoal-grilled beef tenderloin with port wine sauce, roasted tom turkey with citrus fruits, and honey ham and spinach flatbread. And this year’s festive theme ‘Christmas of Yesteryear’ that brings you back to your childhood with beautiful memories. Be showered with these sweet treats including Yule logs, Christmas fruit cakes, gingerbread bread and butter pudding, vanilla Saint-Honoré, pistachio apricot cinnamon tart and more. Available from 21 November.

Festive Lunch/ Dinner starting from S$38.

InterContinental Singapore

Address: 80 Middle Rd, Singapore 188966 Phone: [phone] Email: [email protected] Online: https://ift.tt/2x9wBYH

The post Christmas 2018 Part I | Exciting Turkey Flavours That You’ve Never Heard Before appeared first on foodgem: Food & Travel.

#Christmas 2018 Part I | Exciting Turkey Flavours That You’ve Never Heard Before #Food #FoodPorn #FoodGe