• If you don’t know if certain guests eat meat and other animal products, phone or email ahead of time. Then you can plan to have a main-course option to offer, such as a Tofurky (a tofu turkey) or our favorite, the Celebration Roast from Field Roast Grain Meat Company, a NIBBLE Top Pick Of The Week. (By the way, this also works for guests who may have food allergies or medical restrictions, such as low cholesterol/no butter.)
• In fact, most vegetarians do not expect the host to make special accommodations. They may even offer to bring a vegetarian dish that they and others can enjoy. But providing a few things they can eat (crudités before dinner, potatoes and other sides made without butter, for example) will make for a better experience. Don’t hesitate to discuss options with them.

A vegetarian does not eat any type of animal flesh, whether from fish, fowl or other animals, although some individuals choose to eat dairy and/or egg products. This includes lard, chicken and beef stock and some prepared salad dressings.

With the vegan Celebration Roast, you still
get leftovers for sandwiches the next day. Photo by Hannah Kaminsky | THE NIBBLE.

Most importantly, the Thanksgiving dinner table is not the time to discuss why someone is a vegetarian. Some choose this diet for ethical or animal rights reasons. Others may be motivated by religious, environmental and/or health considerations. Some simply don’t like meat. If you really want to know why your guest has made this choice, ask another day—and if anyone else brings up the topic, steer the conversation to reasons everyone should be thankful!

Posters given to retailers and restaurants celebrate the arrival of the new Beaujolais vintage.

Beaujolais, which is made from Gamay grapes, had always made a vin de l’année to celebrate the end of the grape harvest. But the wine was only for local consumption and, after the wine was declared an AOC, it could only be officially sold after December 15th of the harvest year. These rules were changed in 1951, and November 15th was set as the release date for what would henceforth be known as Beaujolais Nouveau (the new vintage is now released on the third Thursday of every November).

The aromatic, unpretentious and fruit-forward wines are light on tannin and complement many different foods and cuisines, making it the ideal choice for pairing with a wide spectrum of dishes and flavors. Although it boasts a two thousand year-old history, the popularity of Beaujolais Nouveau continues. This is a testament to the unpretentious, fun and easy-drinking wine that has inspired annual celebrations in many different countries and cultures for generations.

Beaujolais Nouveau is made by winemakers in the appellations of Beaujolais and Beaujolais Villages. To get to know fine Beaujolais, skip the Nouveau and try the ten Crus: Brouilly, Chiroubles, Chénas, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié and Saint-Amour. These are far more complex wines that make excellent food partners. So, when the Beaujolais Nouveau celebrations of 2009 have passed, you can look forward to aged bottles to hit the shores; however, you’ll have to create your own fanfare.

• Find more information about Beaujolais at Beaujolais.com.
• Learn more about wine in our Wine Section.

There are two basic types of Sherry: Fino and Oloroso.

All other styles—Amontillado, Cream, Manzanilla, Moscatel, Palo Cortado, Pedro Ximenez—are variations of these types.

From the Jerez-Xérès-Sherry region of Spain, a sweet Oloroso sherry can be the perfect dinner apéritif and multitask as the dessert wine afterward.

Oloroso is Spanish for “fragrant”; a good Oloroso will be intensely aromatic. The typical sweet, rich fig, and nut flavors can complement a dessert or be savored on their own.

• Pair an oloroso with pecan pie; with honey, toffee, or buttercrunch ice cream.
• For the cheese course, serve the sherry with blue cheese and figs. It’s a treat for the holidays or any time of year.

Sherry should be served at room temperature.

The second week in November is Internationl Sherry Week. Why not gather some friends and try a few?

Enjoy your sherry (photo © Ritzenhoff).

Last chance to enjoy these wonderful juices!
Photo by Hannah Kaminsky | THE NIBBLE.

The unfavorable economic environment has put the kibosh on this small company and others. Retailers are forced to pay more slowly while warehouses and trucking companies demand payment upfront. Banks aren’t lending to small companies. Combine the variables and it’s impossible for some companies to keep their doors open.

As long as supplies last, Currant C is selling its delicious juices through its website. Six-packs are $11.94 instead of $23.94—a 50% reduction.

• Read our review of Currant C.
• Discover more of our favorite fruit and vegetable juices.

For Thanksgiving weekend, how about some apricot pumpkin bread, delicious for breakfast, brunch, snacks and tea sandwiches. This recipe is courtesy of B & R Farms, apricot growers who sell their delicious products at California farmers markets and to wholesalers. For more recipes, visit BRFarms.com.

RECIPE: APRICOT PUMPKIN BREAD

Ingredients

1. PREHEAT the oven to 350°F. Grease a loaf pan and set aside.

2. BEAT together egg, sugar, pumpkin, oil and orange juice in large bowl. In another bowl…

3. MIX the flour with the baking soda, baking powder, cinnamon, cloves, nutmeg and ginger. Add to the egg mixture.

4. STIR in the nuts and dried apricots. Pour the batter into the pan and bake for about an, hour until a toothpick comes out clean.

5. COOL fir 15 minutes, release from the pan and serve warm with butter, cream cheese or apricot preserves. Cream cheese and apricot preserves makes a great sandwich! Serve it with a cup of black tea; Earl Grey or Assam would be especially nice.)
 
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