The elderflower adds a hint of syrupy sweetness that's not cloying or overly floral. This cocktail may be girlie, but it's elegant and smoothly sippable. Although a bottle of St. Germain is a bit of a splurge, think of the fragrant liqueur as an investment that you can enjoy through the New Year.
Posts for November 6th 2009
2 (14- to 15-ounce) cans stewed tomatoes
1/2 plus 1/8 teaspoon ground allspice
1 pound ground lamb (not lean)
1 pound ready-made plain polenta (in a plastic-wrapped roll)
1/2 pound whole-milk mozzarella, coarsely grated (about 1 cup)
- Put oven rack in middle position and preheat oven to 400°F.
- Drain 1 can tomatoes, reserving juice, then roughly break up tomatoes into 1/2-inch pieces with a spoon if necessary.
- Purée second can of tomatoes, including juice, with reserved juice (from other can), 1/4 teaspoon salt, and 1/8 teaspoon allspice in a blender until smooth. Transfer tomato sauce to a 2-quart heavy saucepan and boil, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes. Remove from heat.
- Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes. Add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.
- Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch ceramic or glass pie plate with half of polenta slices (overlapping slightly). Scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta. Scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.
- Bake, uncovered, until bubbling and beginning to brown, about 20 minutes. Let stand, loosely covered with foil, 15 minutes before serving.
- Main Dishes, Lamb
Whole-wheat flatbread dough (see ingredients below)
2 tablespoons vegetable oil
1 1/2 pounds ground lamb
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne pepper
Coarse salt and ground pepper
3 garlic cloves, chopped
1 large white onion, thinly sliced lengthwise
3 tablespoons fresh lemon juice, plus 2 teaspoons finely grated lemon zest (from 1 large lemon)
1/2 cup pine nuts, toasted
1 3/4 cups Greek (2%) or regular yogurt
1 cup fresh mint leaves, torn
- Whole-wheat flatbread dough: In a large bowl, combine 2 cups all-purpose flour, 1 cup whole-wheat flour, 1/4 cup olive oil, and 2 teaspoons coarse salt. Mix in 3/4 cup water, adding more water if necessary to form a stiff dough. Turn dough out onto a work surface and knead 5 minutes. Place dough in a bowl and cover with a damp cloth; let rest 30 minutes. Divide dough into 8 balls, then roll out to 7-inch rounds. Keep covered with a damp cloth until ready to cook.
- While the flatbread dough rests, heat 1 tablespoon oil in a cast-iron skillet over medium-high. Cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. Stir in cumin, coriander, cayenne, and 2 teaspoons salt and cook 1 minute. Place lamb in a bowl and cover loosely with foil.
- Return skillet to medium heat and add 1 tablespoon oil. Add garlic and onion and cook until soft and beginning to brown, about 5 minutes. Add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mixture and stir in pine nuts.
- Clean skillet and return to heat; wipe with a lightly oiled paper towel. Cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. Combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. Top with lamb mixture and mint; serve with remaining yogurt sauce.
- Main Dishes, Lamb
- Mediterranean/Middle Eastern
Hopefully, you're getting equally ramped up for the big feast by reading all of our Turkey Day tips. Were you all ears this week? There's only one way to find out!Take the Quiz
Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up!
When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more
- Five German beers worth trying.
- Five German beers worth trying. — The Atlantic
- Do you live in Miami or Portland? Get excited because Eater has expanded to those cities. — Eater
- Frank Bruni's memoir Born Round may be turned into a television show. — Grub Street NY
- Learn what Josh Ozersky will be up to now that he has bid the Feedbag adieu. — The Feedbag
- Scripps Networks has acquired the Travel Channel, meaning that the Food Network is back in bed with Anthony Bourdain. — Eat Me Daily
- Must make: creamy corn soup with roasted poblano chili. — Serious Eats
- Everything you need to know about stuffing. — The Epi-Log
- How to stay healthy during the holidays. — Chow
Source: Flickr User Maggie Hoffman
The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more