Happy Thanksgiving, everyone!
Fine Cooking for December / January and we’re all done with Thanksgiving and moving on to the rest of the holiday season.
Top billing on the cover goes to Roast Beef Tenderloin (and 12 ways to sauce it) with articles on winter veggies, quickie holiday hors d’oeuvres, and make-ahead breakfasts for those inevitable post-holiday crowds.
An piece on goat cheese includes recipes for roasted cauliflower and goat cheese frittata, lamb and goat cheese burgers, and fried goat cheese salad.
The Science Of column is all about baking cookies, something the budding cookie baker in our house enjoyed tremendously. (She’s 13.)
And, if you’re Jewish, you probably don’t want to mess with your grandmother’s latke recipe, but the recipe FC seems to be worth at least a look.
What quick hors d’oeuvres might your customers be interested in pairing wine with for cocktail hour?
- Seared scallops with cucumber and jalapeño
- Warm spiced olives
- Smoked trout with apple and crème fraîche
- Fried chickpeas with garam masala
- Spicy sesame tuna tartare
- Cranberry-pecan croutons with gruyère and rosemary
- Gorgonzola and fontina nachos with fennel and mint
- zucchini casino
- Creamy crab and artichoke dip
- Warm chicken paté
For the beef tenderloin article, the sauces run the gamut so there isn’t much in the “hearty red” category that can’t be paired with.
Speaking of pairings, the Pairings section calls for Madiran, Aussie Shiraz, Washington Cabs, and Calabrian reds for the various tenderloin sauces.
Two pairings with lesser known varietals: Teroldego with Farfalle with sausage and fennel and Lagrein rosés with a chicken, chickpea, and cauliflower salad.
For the lamb and goat cheese burgers, they recommend Chinon reds. Music to our ears …