Posts for November 6th 2009

St Germain Pomegranate Sparkling Wine Cocktail

Holiday Nov 06, 2009

Happy Hour: Sparkling Pomegranate Elderflower Cocktail

There's no better way to get in the spirit of the season than by pouring a fizzy and festive cocktail like this sparkling pomegranate-elderflower concoction.

by partysugar

There's no better way to get in the spirit of the season than by pouring a fizzy and festive cocktail like this sparkling pomegranate-elderflower concoction. It's blushing color is reminiscent of Fall sunsets and falling leaves, while the effervescent texture screams holiday.

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.

Start Thanksgiving with these rosy bubblers and during the weeks leading up to Christmas, make sparkling Shiraz punch! To get the easy, three-ingredient recipe, read more

fast and easy Nov 06, 2009

Lamb and Polenta "Lasagne"

From Gourmet Lamb and Polenta "Lasagne" Information Category Main Dishes, Lamb Ingredients2 (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) Directions Put oven rack in middle position and preheat oven to 400°F.

by POPSUGAR Food

From Gourmet

Lamb and Polenta "Lasagne"

Information

Category: Main Dishes, Lamb

Ingredients

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)

Directions

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.

Serves 4.

fast and easy Nov 06, 2009

Whole-Wheat Flatbreads With Lamb & Yogurt

From Everyday Food Whole-Wheat Flatbreads With Lamb & Yogurt Information Category Main Dishes, Lamb Cuisine Mediterranean/Middle Eastern IngredientsWhole-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 Directions 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.

by POPSUGAR Food

From Everyday Food

Whole-Wheat Flatbreads With Lamb & Yogurt

Information

Category: Main Dishes, Lamb
Cuisine: Mediterranean/Middle Eastern

Ingredients

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

Directions

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.

Serves 8.

YumSugar Weekly Recap Quiz 2009-11-06 14:30:27

weekly recap Nov 06, 2009

Do You Know What's Cooking This Week?

This time of year, the beginning of each month marks a new holiday to celebrate.

by POPSUGAR Food

This time of year, the beginning of each month marks a new holiday to celebrate. Faster than I could spell "Halloween," it was gone, and I was shocked how quickly my mind switched gears to my favorite holiday: Thanksgiving!

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

Thanksgiving Nov 06, 2009

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

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.

by partysugar

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

Halloween Nov 06, 2009

Do You Buy Discounted Seasonal Candy?

popsugar pollDo You Buy Discounted Seasonal Candy?

by POPSUGAR Food

How to Calculate How Much to Make For Thanksgiving

Holiday Nov 06, 2009

Thanksgiving Tip: Calculate How Much Food You'll Need

For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve.

by POPSUGAR Food

For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve. Too little, and you'll leave guests wishing they could gobble up more; too much, and you'll wind up with Thanksgiving leftovers for weeks. To make sure your food doesn't go to waste, take time to do some adequate planning. A few pointers, when you read more.

beer Nov 06, 2009

Yummy Links: From German Beer to Healthful Holiday Eating

Five German beers worth trying.

by partysugar

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

fast and easy Nov 06, 2009

Fast & Easy Dinner: Pork Chops With Apples

The classic pork chops and applesauce go sophisticated with this recipe.

by partysugar

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

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