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the sweet scoop
the sweet scoop
Thanksgiving is my favorite holiday of the year. A time to give thanks for all of life’s blessings and share a bountiful feast with loved ones. As a member of the Cooking Light Bloggers’ Connection, I was invited to a special Thanksgiving-themed live taping of The Chew, that will air on ABC at 1PM on Wednesday, November 21st. Be sure to look for me at the Tasting Table, gobbling up dishes from all the co-hosts :)
Throughout the taping, the entire cast and production crew made the experience a complete blast, while co-hosts Mario Batali, Carla Hall, Michael Symon, Daphne Oz and Clinton Kelly also provided incredible holiday mealtime inspiration and helpful entertaining tips. All the wonderful Thanksgiving recipes and ideas that The Chew crew shared can be found at ABC.com/TheChew.
One of the show’s recipe standouts was Carla’s cranberry pear relish, which she generously scooped over her brined carved turkey. It was perfectly tart, sweet and zesty all in one—and complimented the poultry beautifully. The below is Carla’s recipe to a tee, with my additions of nutmeg and cloves (two of my favorite fall flavors), some mandarin oranges for extra sweetness, and grated lemon peel garnish. Enjoy!
Cranberry Pear Orange Chutney (adapted from Carla Hall’s recipe)
Place onions, sugar, red wine, ginger, lemon zest, cloves, nutmeg and salt in a medium size pot. Bring to a boil then reduce to a simmer for 15 minutes. Add the cranberries and pears to the pot, and continue to simmer for an additional 20 minutes or until the cranberries and onions have softened, and the color is a rich scarlet.
Remove lemon zest strips. Mix in mandarin oranges; allow relish to cool. Serve at room temperature. May be made two days in advance. Adjust seasoning, if necessary. Garnish with grated lemon peel.
TIP: Prick each cranberry with a pin or needle before cooking them. This will keep the cranberries from bursting and getting mushy as they cook.
Hungry for more from The Chew? Tune in weekdays on ABC at 1PM EST for flavorful recipes, easy-to-make crafts, and tons of fun with the show’s multi-talented celebrity hosts.
A heartfelt thank you to ABC and Cooking Light for sending me to the show. And I wish you all a safe, healthy & happy Thanksgiving! xoxo
Thanksgiving is right around the corner. And while food is undoubtedly the star of the show, choosing the right wines to pair with your holiday feast can be just as important to having a delicious celebration.
With so many flavors and textures going on in your meal, it can be hard to know which wines work best. In general, you’ll want to select light, crisp wines with delicate aromas, which let the food shine. Also, you don’t have to spend an arm and a leg to get a really good bottle. Each variety featured below is tasty, versatile, and typically sold for under $20. And they’re all organic, to boot!
Sparkling: Bubbly is a hit for any occasion and can be enjoyed as an aperitif, for a Thanksgiving toast, or throughout the entire meal. Light and refreshing, sparkling wine will cleanse your palate so you can properly taste all the delicious food ahead. Pop open a bottle of California’s fresh and zesty Domaine Carneros Brut Cuvée or the delightfully aromatic Mionetto Organic Prosecco from Italy.
White: To tastefully enhance any course of your Thanksgiving feast, pour a crisp, clean white. Vibrant, citrusy Frey Organic Sauvignon Blanc is excellent paired with everything from turkey and ham (or tofurkey and seitan mains) to potato and veggie sides. Another great option is the creamy Chardonnay from Paul Dolan Vineyards; with hints of crisp apple and vanilla spice, this organic Chard is perfect for holiday sipping.
Rosé/Red: Rosé—whether sparkling or still—crosses the bridge between white and red, and pairs well with turkey, stuffings and most sides. Food-friendly Bonterra Organically Grown Rosé presents a luscious blend of berries and spice, with a nice dry finish. If you prefer red, I recommend a light to medium bodied Pinot Noir. The fruit-forward earthiness and spicy notes will complement your food, without overwhelming it. New York’s Silver Thread Vineyard produces a velvety Pinot Noir, rich with black cherry and plum, that stands up against the tartness of cranberries and chutneys.
Dessert: Room for dessert? It’s always a treat to cap off your holiday meal with a touch of sweet wine. While you savor slices of pumpkin and sweet potato pies, sip on a Port-style dessert wine like Coates Red Cap Late Harvest Zinfandel. Or try bright, fizzy Vittorio Bera Moscato di’Asti for a lighter finish.
The most important thing to remember about pairing is to keep it simple. Selecting wine should be enjoyable, not stressful, so have fun making your selections. Cheers to a happy, healthy holiday!
As featured on Clean Plates.
Photo via FoodNetwork.com
New York has certainly endured a frigid start to 2011. A crisp arctic chill has filled the air, the whips of wind are relentless and the ground has become blanketed with a powdery dusting of snow. These nippy days make me crave the cozy comforts of oversized sweatpants, cuddling up with Cooper and hearty feel-good foods.
Turkey chili is the perfect remedy to warm you up during even the coldest winter temperatures and can easily be reheated for days worth of deliciousness. To punch up the texture of traditional chili, this spicy, satisfying version includes three different varieties of protein-packed beans, sliced mushrooms, chopped tomatoes and crunchy corn. Plus, I used lean ground turkey meat and low sodium broth, so you can stay on track with all your healthier eating resolutions without sacrificing any flavor—I promise. Just fire up a pot and taste for yourself!
Hearty Turkey Chili Recipe (makes 4-6 servings)