These days, my street isn't the only thing covered with pumpkins; so is my kitchen. I've been using the gourds in everything from moist pumpkin bread to chicken pumpkin stew, and so I decided it was high time I enjoyed it in ale form, too. Although it's believed early American icons like George Washington and Ben Franklin enjoyed pumpkin ales, one Bay Area craft brewhouse, Buffalo Bill's, brought the beer back into vogue when it became known for its special blend in the 1980s.The whisky-colored amber ale ($7.99 for six), which is brewed with fresh roasted pumpkins and malted barley, possesses only a delicate squash flavor, but has lingering pumpkin pie spices like cinnamon, cloves, and nutmeg that become more prominent as the beer warms. Because it doesn't have a malty flavor or the bitter taste of hops, Buffalo Bill's Pumpkin a great find for people who aren't that into traditional beer. What's your favorite Fall ale?
Posts for October 28th 2009
It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.
Gnocchi (pronounced "nyoh-kee") means "lumps" in Italian, and refers to a thick, pillowy dumpling. Available fresh, frozen, or dried, the pasta is made from a dough based on potatoes, flour, farina, or semolina, which is rolled into long cylinder shapes, cut into bite-sized pieces, and sometimes decorated with forked ridges. They are boiled, baked, or sautéed, then served in a tomato, pesto, cheese, or butter-based sauce. Smaller forms are referred to as gnocchetti.
Feel like your social life’s been turned into that outfit everybody’s already seen you in a thousand times before? Maybe it’s time to try on a little fun and wake up that inner social goddess.
We've all taken an old piece of clothing and made it feel brand spanking new with the magic of accessorizing, so get ready to do the same with your life. Arbor Mist and all its juicy flavors wants to put some zing back in your day with games, contests, and more ideas on how to dress your life in delicious fun. So get yourself ready and visit RefreshYourFun.OnSugar.com to start freshening up that stale after-work slump with a little shimmer and shine. It’ll be like wearing a new outfit every single day of the week! What are you waiting for? Get ready to accessorize your hearts out!
Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.
The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.
Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.
Rigatoni With Ricotta and Roasted Beets
4 beets (about 3/4 pound), peeled and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, thinly sliced
1 pound rigatoni pasta
5 cups baby spinach (about 8 ounces)
1 cup ricotta cheese
Grated peel from 1 lemon, plus 3 tablespoons lemon juice
- Preheat the oven to 450°.
- On a foil-lined baking sheet, toss the beets with 1 tablespoon olive oil; season with salt and pepper. Wrap tightly with foil and roast for 15 minutes.
- Unwrap, then arrange the beets in a single layer.
- In a small bowl, toss the onion with 1 tablespoon olive oil and season with salt and pepper; arrange on the baking sheet. Roast, tossing halfway through, until tender, 8 to 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
- Drain, reserving 1/2 cup pasta cooking water. Return the pasta to the pot and toss with the spinach.
- In a bowl, whisk the ricotta, reserved pasta water, lemon peel, lemon juice and the remaining 1 tablespoon olive oil. Add to the pasta along with the vegetables. Season with salt and pepper; toss.
Wicked Witch Apple Punch
1 750 ml bottle Skyy Infusions Passion Fruit
1 750 ml bottle sparkling apple cider
1 64 oz. bottle cranberry juice cocktail
1 Liter ginger ale
2 cups pineapple juice
Red apple slices
- Combine all ingredients in a large black witch’s cauldron with ice and stir.
- Garnish with large slices of red apple floating on top and if desired, dry ice.
- Necco wafers have gotten an all-natural makeover.— Boston Globe
- Learning to cook with quince. — Los Angeles Times
- A superb sandwich requires a little more imagination. — San Francisco Chronicle
- Several simple measures to make homemade stock much easier. — Washington Post
- Hefty European whites that stand up well to hearty Fall meals. — Wall Street Journal
- Chef Michael Symon's releasing his first cookbook. — Cleveland Plain Dealer
- Even the sagely Thomas Keller has learned many lessons this year. — New York Times
So you've just decided to host a Halloween party and you've got no time to plan. No matter. On Saturday afternoon, before you put on your costume, you can throw together some festive yet uncomplicated snacks and make these cupcakes. Shhh, don't tell anyone: the recipe uses a boxed yellow cake mix, meaning these mini cakes will be ready to bake in minutes. The addition of pumpkin pie spice and canned pumpkin puree, in combination with the smooth cream cheese frosting, will fool your guests into thinking you slaved for hours on these cupcakes. Garnish with a single piece of candy corn and get ready to celebrate! To check out the easy recipe, read more