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Enjoy your feast, but don’t toss the carcass. Use it to make stock! Photo courtesy Sur La Table. Plan ahead: Don’t throw away that turkey carcass. Or the roast chicken* carcass. Or those tops, root ends and stems from trimming vegetables. Save the vegetable trimmings from the week’s meals: carrot tops, celery ends, fennel…
Continue reading “TIP OF THE DAY: Make Chicken Or Turkey Stock”
Make your Thanksgiving dinner a safe one. Photo courtesy ThanksgivingDay2015i.com. Even if you’ve never had a problem before, check out these food safety tips prior to Turkey Day. They’re courtesy of The Learning Center at State Farm. 1. Keep everything clean. Scrub your hands with soap under warm water for 20 seconds before touching…
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You don’t need special dessert bowls. Use juice glasses, rocks glasses or stemware. Photo courtesy Chef Ingrid Hoffmann. We made this mousse for the adults on Halloween, but the pumpkin theme works throughout the holidays. This is an easy recipe. Here’s a more elaborate pumpin mousse recipe. This recipe is from Chef Ingrid Hoffmann,…
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For the holidays, we like Cranberry Sangria. In addition to making pitchers of it to serve at Thanksgiving and Christmas, we keep a pitcher of Sangria in the fridge for daily apéritifs and impromptu visitors. In the first recipe, tart cranberry juice is paired with a sweet wine and orange liqueur. It takes only 10…
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Last year’s seasonal special at Umami Burger was the Pumpkin Spice Latte Burger. The burger patty was first topped with aïoli (garlic mayonnaise), followed by: Kabocha tempura, the kabocha standing in for pumpkin Spiced mascarpone cheese Coffee glaze This year, a fan favorite, the Holiday Bird turkey burger, returns. It’s both “an entire holiday…
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