News
Yes, I know that Thanksgiving is still a little less than two weeks away, but this is my last column until the Friday after, so let's see about getting your turkey on. You can never start to plan too early.
One of the biggest trends for Thanksgiving is brining your bird. How many times have you thought that you prepped and cooked your bird right only to discover that it is still a little dry. Brining helps with that and at the same time really infuses some great flavor. And it really is not that hard.
Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey. And if seasoning is added to the brining liquid, the flavors are trapped in the meat as well. If you are net-savvy, Google “brining a turkey” and see what you can do.
Side dishes are also fun to play with. Tired of the same-ol', same-ol' mashed potatoes and green beans? Consider tweaking them a little. It can be as simples as roasting some garlic, mashing that and adding it to your potatoes; or something completely different, think Sweet Potatoes/Yams as a possibility. How about some Roasted Green Beans? How about a Double Cranberry Apple Sauce as a twist? (All three of these recipes are posted on our Facebook page, under Discussions/Recipes.)
WEBSITE OF THE WEEK
Our “Website of the Week” is also Thanksgiving-oriented. Check out Momswhothink.com.
They have a great selection of Thanksgiving recipes, from appetizers to desserts, from turkey to sides, something for everyone.
And this week's recipe of the week is an easy appetizer, a cheese and tomato fondue, from their website:
http://www.momswhothink.com/thanksgiving/thanksgiving-recipes.html
But whatever you do, enjoy your time with your family. Unfortunately, many people do not spend enough time with their families; and folks, no matter what idiosyncrasies they may have, no matter what, they are your family and that is enough to overlook some things.
Decadence will be doing a one-day holiday “food-raising” drive Monday, Nov. 14, from 2-5 p.m. for the benefit of The Salvation Army & Kids Aid “Backpacks for Kids” program. Bring in a frozen turkey or a backpack and get $10 off any case of our “Cheesecakes in a Jar.” Bring in some canned food and get $5 off a case. 'Tis the season folks.
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Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903, on Twitter at www.twitter.com/decadenceGJ. We're close to 1,100 friends on Facebook and when we hit 1,500, we'll do another giveaway contest.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their website at www.decadencecheesecakes.com, on Facebook or by calling 256-4688.
One of the biggest trends for Thanksgiving is brining your bird. How many times have you thought that you prepped and cooked your bird right only to discover that it is still a little dry. Brining helps with that and at the same time really infuses some great flavor. And it really is not that hard.
Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey. And if seasoning is added to the brining liquid, the flavors are trapped in the meat as well. If you are net-savvy, Google “brining a turkey” and see what you can do.
Side dishes are also fun to play with. Tired of the same-ol', same-ol' mashed potatoes and green beans? Consider tweaking them a little. It can be as simples as roasting some garlic, mashing that and adding it to your potatoes; or something completely different, think Sweet Potatoes/Yams as a possibility. How about some Roasted Green Beans? How about a Double Cranberry Apple Sauce as a twist? (All three of these recipes are posted on our Facebook page, under Discussions/Recipes.)
WEBSITE OF THE WEEK
Our “Website of the Week” is also Thanksgiving-oriented. Check out Momswhothink.com.
They have a great selection of Thanksgiving recipes, from appetizers to desserts, from turkey to sides, something for everyone.
And this week's recipe of the week is an easy appetizer, a cheese and tomato fondue, from their website:
http://www.momswhothink.com/thanksgiving/thanksgiving-recipes.html
But whatever you do, enjoy your time with your family. Unfortunately, many people do not spend enough time with their families; and folks, no matter what idiosyncrasies they may have, no matter what, they are your family and that is enough to overlook some things.
Decadence will be doing a one-day holiday “food-raising” drive Monday, Nov. 14, from 2-5 p.m. for the benefit of The Salvation Army & Kids Aid “Backpacks for Kids” program. Bring in a frozen turkey or a backpack and get $10 off any case of our “Cheesecakes in a Jar.” Bring in some canned food and get $5 off a case. 'Tis the season folks.
=============================
Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903, on Twitter at www.twitter.com/decadenceGJ. We're close to 1,100 friends on Facebook and when we hit 1,500, we'll do another giveaway contest.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their website at www.decadencecheesecakes.com, on Facebook or by calling 256-4688.
Cheese and Tomato Fondue
(from Momswhothink.com)INGREDIENTS:
2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1-1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded
DIRECTIONS:
1. In a fondue pot or double broiler over medium heat, melt the butter.
2. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.
3. Mix in the tomatoes and cook another 3 minutes.
4. Pour in the wine.
5. Continue stirring until the wine reaches a near boil.
6. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
