But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion.

Chopping an onion causes damage to the cells. Enzymes called alliinases—present in all members of the Allium genus*—break down amino acids (sulfoxides) and generate sulfenic acids. These further react to produce a volatile gas known as the onion lachrymatory factor or LF.

LF diffuses through the air and activates sensory neurons in eye, causing that burning, stinging sensation. Tear glands come to the defense, producing tears to dilute and flush out the irritant.

If you slice onions a lot, your eyes will become more tolerant (they may build up a tolerance to the LF).

The amount of LF differs among onion varieties. That’s why some onions are real “burners” and others are milder. Sweet onions, for example, grow in soils that are low in sulphur and don’t produce much alliinase.

If you loved the idea of yesterday’s turkey cake but find the idea of actually baking one to be daunting—we’re with you!

Instead, you and your guests can gobble up this ready-made ice cream turkey cake from Baskin Robbins.

Available at participating Baskin-Robbins locations nationwide, Baskin-Robbins’ Turkey Cake is “glazed” with Caramel Praline Topping and is decorated with sugar cone legs. It can be customized with your favorite ice cream flavor (try Pralines ‘n’ cream, “white meat’).

This charming and memorable dessert is a sweet surprise that serves 12-16 people. The suggested retail price is $32.99.

Don’t want a whole turkey cake?

The Flavor of the Month, Gingerbread Junction, combines gingerbread and vanilla ice cream with a cinnamon caramel ribbon. It emulates a gingerbread cookie dunked in a cold glass of milk.

Gingerbread Junction can also be had as a milkshake or a whoopie pie, sandwiched in between two pieces of chocolate cake. The Whoopie Pies can be made to order with your favorite flavor. They’re available for a limited time only, “while supplies last.”

Suddenly, we have the need to get up and have some ice cream.

At age 10, we saw our first roulade, as Aunt Leonore was rolling up a whipped cream-filled walnut roll for Thanksgiving. (Traditionalists, don’t worry: It was one of a half dozen dessert choices our family would dig into. The groaning board was groaning indeed.)

This recipe for Crushed Toffee Pumpkin Roll (roulade) brought back that memory of long ago and made us ask: Why is it always pumpkin pie? Why not a pumpkin cake?

Thanks to Golden Blossom Honey for this recipe. You’ll find many more recipes at GoldenBlossomHoney.com.

If you enjoy making this roulade, consider making a bûche de Noël for Christmas.

How about a pumpkin roulade for Thanksgiving. Photo courtesy Golden Blossom Honey.

Roulade (pronounced roo-LODD) is the French word for a rolled cake, what Americans think of as a “jelly roll.” There are numerous recipes for roulade, including many options for the famous, festive bûche de Noël, a Christmas cake that’s traditionally decorated to look like a log with meringue mushrooms, marzipan acorns and other garnishes.

Baked in a sheet pan (jelly roll pan), a delicate sponge cake or other cake is rolled with and filled with buttercream, fruit or fruit purée, ganache, jam, lemon curd, nuts, whipped cream, etc.

Ingredients

For The Cake

For The Filling

 
Cake Preparation

1. PREHEAT oven to 375°F. Spray a 15x10x1-inch baking sheet with vegetable spray.

2. SIFT flour, cinnamon, ginger and allspice into a small bowl. In another bowl, using an electric mixer, beat egg yolk, sugar and honey until thick. On low speed beat in pumpkin and dry ingredients.

3. BEAT egg whites and salt in a separate bowl with clean beaters, until stiff. Fold egg whites into pumpkin mixture in two additions. Spread batter evenly on baking sheet and cook for 15 minutes or until cake tests done.

4. PLACE a sheet of wax paper dusted with powdered sugar on counter top. Turn cake out onto wax paper. Roll up cake in wax paper starting with the longer side; this prevents sticking. Allow cake to cool seam side down.
 
Filling Preparation

1. POUR rum into a small pan and sprinkle with gelatin. Let stand until gelatin softens, around 10 minutes. After gelatin has softened stir over low heat until gelatin dissolves.

2. BEAT chilled whipping cream and 3 tablespoons of powdered sugar in mixer until peaks form. Beat in gelatin mixture. Fold in pieces of toffee.

3. SPREAD filling over cake. Starting at the long side, roll cake using the wax paper as a guide if needed. Place seam side down on a platter and sprinkle powdered sugar over the top. Slice and serve.

A Moscow Mule is a more familiar drink: vodka, ginger beer and lime, often served in a copper mug.

The Kentucky Mule substitutes bourbon for the vodka and is appropriate for Thanksgiving: an American-made spirit for the most American of holidays.

Below:

> Kentucky Mule recipe.

> Why is a drink called a mule?

Elsewhere on The Nibble:

> The history of Bourbon.

> The history of ginger beer.

> Classic Bourbon cocktails.

> The different types of whiskey: a photo glossary.

> The year’s 25+ whiskey holidays.

> The year’s 100+ cocktail and spirit holidays.
 
 
KENTUCKY MULE RECIPE

Ingredients Per Drink

 
Preparation

1. FILL a glass with ice. Add bourbon and lime juice; top with ginger beer.

2. GARNISH and serve.
 
 
WHY IS IT CALLED A MULE?

[1] A Kentucky Mule (photo © Del Frisco’s).

[2] A Moscow Mule, cleverly garnished with crystallized ginger in addition to the traditional lime wedge (photo © Arch Rock Fish Restaurant | Santa Barbara [now closed]).

Adding lime to a Dark ‘n’ Stormy creates a Rum Buck (also called a Jamaica Buck or a Barbados Buck). You can have a Gin Buck (a.k.a. London Buck), a Bourbon Buck (Kentucky Mule), a Tequila Buck or a Whiskey Buck.

A buck is the male of a number of different animals, including the antelope, deer, goat, hare, mule, rabbit and sheep.

Buck cocktails have been around for as long as ginger ale. The Gin Buck was a popular summer cooler during the Roaring Twenties (1.5 ounces gin, 4 ounces ginger ale, juice of half a lemon or lime).

The Moscow Mule was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., a spirits distributor; Rudolph Kunett, president of Heublein’s vodka division; and Jack Morgan, President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of a restaurant of the same name, on Sunset Boulevard in Los Angeles.

According to one citation, the three friends were in the Chatham Hotel bar in New York City, and wondered what would happen if a two-ounce shot of vodka—then a relative novelty in the U.S.—was combined with ginger beer and lime. Four or five drinks later, the new cocktail was christened the Moscow Mule. (Source: Wikipedia)

The name “Moscow” was conferred in honor of the vodka. In terms of why “Moscow Mule” instead of “Moscow Buck”: We can only imagine that they liked the alliteration.
 

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What’s the difference between a pie and a tart? There are several; you’ll find them at the end of this article.

The filling, with tangy cranberries, rich pecans, and seductive white chocolate, promises to be memorable.

You can buy a premade, refrigerated pie crust or make your own tart crust. Take a look at this chocolate tart crust, which is a nice pairing with the white chocolate filling.

WHITE CHOCOLATE PECAN TART RECIPE

Ingredients

Crust

White chocolate cranberry tart: a Thanksgiving fantasy. Photo courtesy Pillsbury.com.

 
Filling

 
Optional Garnishes

1. PREPARE. Place cookie sheet in oven on middle oven rack; heat oven to 400°F. Spray sheet of foil (large enough to cover pie) with cooking spray. Place pie crust in 10-inch tart pan with removable bottom as directed on box for one-crust filled pie.

2. FILL. Layer cranberries, pecans and white chocolate chips in the crust.

3. BEAT. In large bowl, beat eggs with wire whisk. Beat in brown sugar, corn syrup, flour and orange peel until well blended. Pour over layered cranberry mixture.

4. BAKE. Place tart on cookie sheet in oven; bake 35 to 45 minutes or until crust is golden brown and filling is set in center. After 25 minutes of baking, cover tart with foil, sprayed side down, to prevent excessive browning. Cool completely, about 2 hours. If desired, servewith whipped cream. Store in refrigerator.

THE DIFFERENCE BETWEEN A PIE & A TART

We’ve written a whole article on the differences between pies and tarts. Here are some highlights:

In centuries past, terms were used more casually than they are today. Hence, we have Boston Cream Pie, which is a cake; cheesecake, which is a pie; and other modern misnomers. We’ve seen the biggest names in the industry use the terms incorrectly on their websites.

Now that you know the difference between a pie and a tart, pass it on.