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?
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.
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.
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.
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.
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.
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.
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.
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.
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.