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Got a holiday kitchen disaster? We’ve got a fix for that!


If you’re planning to entertain at home this holiday season, you’d be wise to bear in mind the words of Julia Child: “Never apologize. Never Explain.”

Because something is going to go wrong. Something always does. But that doesn’t mean you need to tell the world. Her philosophy was simple. Embrace the disaster, do what you can to fix it, but tell nobody. Just serve it as is and chances are good no one will notice or care. Did your souffle fall? Call it a pudding cake instead. Are your cookies overcooked? Crumble them over ice cream.

Which is to say, there’s almost no kitchen mistake that can’t be fixed so long as you stay calm and keep an open mind. In fact, as far as I know there are only two things that are unfixable. We’ll come back to those, but in the meantime, let’s talk about some of the most common holiday cooking problems and the best ways to fix them.

Thanksgiving at the chef’s table


For anyone even mildly interested in eating, Thanksgiving dinner is a big deal: a holiday rich with eats minus the muss and fuss of holiday gifts.

Then again, what if you’re someone who works with food for a living? Does the luster of Thanksgiving pale for chefs, butchers and restaurateurs? What about people responsible for serving up plateloads of turkey at community dinners or at nursing homes? Are they prone to pass on tradition for a fast-food burger or take-out Chinese?

Not feeding a crowd? Roast a turkey breast


Let’s say that this year’s Thanksgiving feast is going to be a more intimate affair than the usual cast of thousands, yet you still want turkey. It can be done.

Instead of cooking up a whole bird, why not go with a turkey breast? “Because,” you reasonably reply, “white meat turkey tends to turn out dry as cardboard.” And indeed, that’s certainly a possibility, especially if you overcook it, which is easy to do. Happily, I’ve figured out just how to have your turkey breast and eat it, too.

Great Danes: Danish breakfast goes beyond kringle


Aebliskiver and medisterpølse: that’s a mouthful to say. Even better, they are several mouthfuls of delicious breakfast items served twice a year at the Danish Brotherhood Lodge.

As breakfasts go, pancakes and sausage are not very exotic, but when it involves Danish pancakes — aebliskiver — and Danish-style sausage — medisterpølse — that’s another matter all together.

Raspberries in a bottle: Midwestern brewers’ fruit beers bring home taste of Belgium


Fruit beers never go out of season or fashion, and we have Belgium to thank for that.

Based on unchanged brewing methods going back centuries, fruit beers continue to intrigue brewers and their customers.

Ice cream with a Spanish accent: Not only good, but good for you


You name it, he’s got it: ice cream and frozen treats with flavors that boggle the imagination.

Not that fresh strawberry, mango and pineapple aren’t interesting, but for a taste thrill customers can sample ice cream flavored with tamarind, rice or corn. Yes, corn.

It’s the Great Pumpkin (beer)!


Pumpkin beer is an American innovation that continues to evolve.

I remember when they came on the scene about 20 years ago, but I wasn’t very fond of the few efforts available. The spices got in the way of the beer, as I recall.

Locals form ‘support group’ for garlic lovers


To those who know and love it best, garlic is not just a condiment: it’s a food group.

For garlic collectors, its many varieties are also worth close research, protection and preservation.

Bell’s Brewery rings in 30 years


I grew up on Bell’s beers.

As a novice home brewer and young venturer into any new beer that crossed my path, Larry Bell’s fledgling brewery in Kalamazoo came into view during frequent visits home to Michigan in the 1980s.

Take comfort in tomato soup


Do you tend to overlook tomato soup? I do. These days when there is soup on the menu, whether it’s at one of those soup and sandwich joints or any number of restaurants, there usually are plenty of more adventurous items on offer, like Thai lemon grass curry soup or Morrocan lentil soup. Tomato soup just seems sort of humble next to these choices.

But maybe I’m wrong. Because tomato soup remains one of the top sellers at the supermarket, right up there with good old chicken noodle. Clearly, plenty of people still see the appeal.

Recipe Search

This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.


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