Written by David Joachim and Andrew Schloss

Photo by Alison Miksch

Our menu features a turkey cooked under a metal trashcan (a makeshift oven), which allows you to indulge in a full Thanksgiving dinner even if you're cooking in a football stadium parking lot. We also call for grilling most of the food at home, so when you get there, you just cook the bird, heat up the gravy and stuffing, and simmer the cranberry compote.

Set the table with a few decorative pumpkins and apples, and let the celebration begin!

Tailgate Thanksgiving Menu
(Serves 12 to 14)

• Trash Can Turkey
• Bacon Giblet Gravy
• Grilled Vegetable Stuffing
• Grilled Pear Cranberry Compote
• 
  

Menu Time line

One Day Before You Go
At Home (refrigerate everything overnight):

• -Brine turkey
• -Make gravy
• -Grill vegetables for stuffing
• -Grill pears for pear and cranberry compote

The Morning Before You Go
At Home:

• -Remove turkey from brine; discard brine
• -Rub turkey with oil and herb rub
• 
  

When You Get There

4 Hours Ahead:

• -Prepare area for Trash Can Turkey
• -Light charcoal
  

3 Hours Ahead:

• -Start cooking turkey
  

1 Hour Ahead:

• -Check turkey temperature and adjust heat so that turkey will be done in 30 minutes
  

30 Minutes Ahead:

• -Finish cooking stuffing
• -Remove turkey to a carving board and keep warm
  

10 Minutes Ahead:

• -Finish cooking cranberry compote
• -Reheat gravy
• 
  

Trash Can Turkey

Makes 12 to 14 servings

1 turkey (12 to 14 pounds), thawed if frozen and giblets removed and reserved for gravy

Apple Chai Brine:

• 1 1/2 gallons cold apple cider
• 2 quarts cold chai tea concentrate
• 1 cup kosher salt
• 2 tablespoons cracked black peppercorns

Sage and Savory Rub:

• 1 tablespoon dark brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons paprika
• 1 teaspoon mustard powder
• 1 teaspoon dried sage
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
  

1. Before You Go: Thaw the turkey if frozen (2 days in the refrigerator or 12 hours in continually replenished cold water in the sink).

2. For the brine: Combine all of the brine ingredients in a clean 5-gallon bucket (line the bucket with a clean plastic bag if you like). Stir until the salt and sugar dissolve, about 30 seconds.

3. Wash the turkey inside and out with cold water and remove any visible pockets of fat. Add to the brine, weighting down the turkey if necessary to keep it completely submerged. Cover and refrigerate (an iced cooler is a good spot) for 8 to 12 hours.

4. For the rub: Combine all of the rub ingredients in a small bowl. Remove the turkey from the brine and pat dry; discard the brine. Rub 1 tablespoon of the rub onto the walls of the bird's interior cavities. Rub the oil all over the skin of the turkey then sprinkle with the remaining rub. Cover and refrigerate for 2 to 6 hours. You can also cook the bird right away if you're in a hurry.

5. When You Get There: Choose an area of level ground and clear a spot that's about 4 feet in diameter. Cover the area with aluminum foil. Set a large roasting rack on a large baking sheet or roasting pan and set the turkey breast-side up on the rack.  Prop up the racked turkey on a heatproof Dutch oven, cinderblock, or other heatproof base that will position the turkey about 1 1/2 feet off the ground.

6. Light 10 pounds of charcoal (half a large bag) in a pyramid or in several chimney starters. If lighting batches of coals, they should be ready within 15 minutes of each other.

7. Cover the turkey breast loosely with aluminum foil and invert the trashcan over the turkey, positioning it so that the turkey is in the center of the can. Put a shovelful or two of hot coals on top of the inverted can. Shovel the rest of the coals around the bottom of the can, raking them 4 to 6 inches up the sides of the can.

8. Cook for 1 1/2 hours. Meanwhile, light another 10 pounds of charcoal (half a large bag) so that the coals will be ready after 1 1/2 hours of cooking. Rake or shovel away the old coals and, wearing insulated grill gloves (preferably heat-proof silicone), carefully lift the hot can off the turkey. Remove and discard the foil from the breast. Insert an instant-read thermometer inserted into the thickest part of the turkey breast; if it registers 170°F, the bird is done. But it should register below that number. To continue cooking, replace the can, and shovel the old coals and the new hot coals on the top and around the bottom of the can. Cook for 30 to 45 minutes more, or until an instant-read thermometer inserted into the thickest part of the turkey breast registers about 170°F (total cooking time should be about 2 hours, depending on weight).

9. When the turkey reaches temperature, remove it to a platter, cover loosely with foil, and let rest for about 15 minutes before carving.

Tips

• *A 20-pound bag of charcoal should be plenty to cook the turkey. But if the weather is cold, the coals may burn out before the turkey is done. In that case, just add more hot coals until the turkey is finished cooking.
• 
  
• *We did some research about the safety of trashcan turkey because the FDA recommends against cooking any food on galvanized steel. The question is: can you safely cook near galvanized steel, as could happen with trash can turkey? The answer, from Richard Tavoletti, Executive Director of the Can Manufacturers Institute (CMI), is yes. Some trash cans are made with galvanized steel and others aren't, so the easiest way to sidestep the issue is to use a can that's not galvanized. But even if you use a galvanized steel trash can, the zinc coating on the steel (the galvanizing material) will not get hot enough to become airborne and migrate from the can to the food. In the trash-can turkey method, the can never touches the food, so it is safe. Even if the trash can grazes the turkey slightly (which is unlikely), the food will not have been in contact with the hot steel long enough to impart any significant zinc residue to the food. We figured trash-can turkey was safe because Boy Scout masters have been roasting birds this way for decades. But researching the issue gave us the reassurance we needed to pass the recipe along to you.
• 
  

Bacon Giblet Gravy

Makes 6 cups (12 to 14 servings)

• 3 slices thick-sliced bacon
• Giblets from 1 turkey (heart, gizzard, liver, and neck)
• 1 medium onion, diced
• 1 celery rib, minced
• 1 medium carrot, peeled and finely diced
• 2 garlic cloves, minced
• 3 tablespoons flour
• 1 cup apple cider (or apple juice, dark beer, or white wine)
• 4 cups chicken broth
• 3 sprigs thyme
• 6 sage leaves
• Coarse salt and ground black pepper to taste
  

1. Before You Go: Cook the bacon in a medium heavy pot over medium heat until its fat has been rendered and the bacon is crisp, 3 to 4 minutes per side. Remove bacon to paper towels to drain; set aside.

2. Raise the heat to medium-high. Add the turkey giblets and cook until browned, about 3 minutes, stirring occasionally. Add the onion, celery, and carrot and sauté about 3 minutes more until the vegetables are soft. Stir in the garlic and flour and cook until the flour is lightly browned, about 1 minute, stirring constantly.

3. Add the apple cider (or alternative) and deglaze, whisking to incorporate the flour and liquid while you scrape any brown bits off the bottom of the pan. Add half the broth and whisk until lightly thickened and smooth.

4. Tie the thyme and sage leaves together in a little bundle. Add to the pan along with the remaining broth, stirring to incorporate everything. Simmer until the giblets are fork-tender and the gravy has thickened somewhat, about 15 minutes. Remove the herb bundle and discard. Season to taste with salt and pepper.

5. Remove the turkey giblets and discard the neck. Chop the remaining giblets (liver, heart, and gizzard) into small pieces along with the bacon. Return the pieces to the gravy then remove from the heat and let cool until warm. Refrigerate in an airtight container for up to 2 days.

6. When You Get There: Warm the gravy in a pan on the side of the grill while the turkey rests after roasting.

7. Serve the gravy along with the sliced turkey. 

Grilled Vegetable Stuffing

Makes 12 to 14 servings

• 2 large onions (about 12 ounces each), cut in 1/2-inch-thick slices
• 1 pound mushrooms, cleaned
• 4 ribs celery
• 4 large apples, peeled, cored, and halved
• 1 large loaf (about 24 ounces) good-quality white sandwich bread, about 18 slices
• No-stick spray oil
• 2 cups chicken broth
• 1 cup apple cider
• 3 tablespoons chopped fresh parsley
• 3/4 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter, melted

1. Before You Go: Heat a grill for direct, medium-high heat. Oil a grill screen (vegetable tray) and put it on the grill.

2. Coat the onions, mushrooms, celery, apples and bread slices on all sides with spray oil. Put the vegetables on the grill screen and grill until browned and tender, 3 to 4 minutes per side. Transfer to a large bowl or baking sheet. Grill the bread slices for 1 minute per side. Add to the bowl or baking sheet. Let cool slightly then cut the vegetables and bread into bite-size pieces. Transfer to a large zipper-lock bag, press out the air, seal, and refrigerate for up to 1 day.

3. When You Get There: Heat a grill for indirect medium heat (for a gas grill, turn on the burner(s) on only one side; for a charcoal grill, pile the coals on only one side). Spoon the grilled vegetables and bread into a large disposable aluminum roasting pan. Add the chicken broth, apple cider, parsley, sage, salt, pepper, and melted butter and toss until well combined. Cover with foil and place on the unheated side of the grill. Cover the grill and cook for 20 to 25 minutes or until heated through. For a crunchy top crust, remove the foil for the last 15 minutes of cooking.

Grilled Pear and Cranberry Compote

Makes 12 to 14 servings

• 4 Bartlett pears or 12 seckel pears
• 2 teaspoons vegetable oil
• 1 pound cranberries, fresh or frozen
• 1 1/3 cups sugar
• 1 teaspoon vanilla vinegar (or 1 teaspoon red wine vinegar and 1/8 teaspoon vanilla extract)
  

1. Before You Go: Heat a grill for direct medium-high heat. Oil a grill screen (vegetable tray) and put it on the grill.

2. Peel the pears, cut in half lengthwise, and remove the core (a small melon baller works well). If using Bartlett pears, cut each pear-half in half lengthwise to make quarters. Toss the pears in a bowl with the oil until well coated.

3. Put the pears on the oiled grill screen, cover the grill, and cook until the pears are browned and barely tender, about 3 minutes per side (6 minutes total for seckel pears, 9 minutes total for Bartlett pears).

4. Let cool slightly, then cut the pears into bite-size chunks and transfer to a zipper-lock bag. Press out the air, seal, and refrigerate for up to 1 day.

5. When You Get There: Heat a grill for direct medium heat. Combine the cranberries and sugar in a saucepan or disposable aluminum pan and put the pan directly on the grill (or on a side burner). Cook over medium heat until the cranberries burst, about 4 minutes, stirring now and then. Taste for sweetness, and add a little more sugar, if needed. Add the pears and simmer 1 minute more. Stir in the vanilla vinegar. Serve warm or at room temperature.

About David Joachim and Andrew Schloss

David Joachim and Andrew Schloss are the authors and editors of more than 40 cookbooks, both alone and in collaboration, and have run successful food writing businesses for the last 25 years. Their first collaboration, Mastering the Grill (Chronicle, 2007) was a New York Times bestseller featured on "Emeril Live!" and other national television cooking shows. Their latest collaboration is The Science of Good Food (Robert Rose, 2008), winner of the 2009 International Association of Culinary Professionals Award and finalist for a 2009 James Beard Award in the culinary reference category. They blog about grilling at Fire It Up .

PermaLink

I've been a host and I've been a guest. I've experienced Norman Rockwell moments at home with my family, and dreary afternoons in crowded restaurants. Tabletops have run the gamut from fine damask to tacky turkey-patterned paper. But regardless of ambience, some of my happiest memories are the Thanksgivings spent with friends.

Hosting a holiday meal while holding down a full-time job can be a daunting combination. For guaranteed success, divide and conquer-explore your inner pilgrim and organize a communal feast. Assign each guest a specific recipe-or-two so that shopping and prep won't take more than a few hours-and the grocery bills won't break the bank. Ask kitchen-challenged friends to bring a special pre-dinner cocktail (apple martinis, anyone?), or wines to serve along with the meal.

This is no time to mope or get homesick. Remember that common DNA does not ensure a good time. This is an opportunity to share all the foods you like with all the people you like, at whatever time you feel like serving them. Yes, it's a family-free Thanksgiving! Savor the moment.

Clementine Jicama Salad (Gourmet, November, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:17 pm peggy said: I have served this colorful, refreshing salad to people of all ages, and it is always a hit. Great for potlucks, too. On November 13, 2009, 8:17 pm peggy said: I have served this colorful, refreshing salad to people of all ages, and it is always a hit. Great for potlucks, too.

It makes sense for the host to roast the turkey; and your guests will enjoy the appetite-inducing aromatherapy. Take the turkey out of the refrigerator about 1 hour before you plan to roast it; this way it will cook faster and more evenly. In fact, this (unstuffed) 12- pound turkey is done in about 2 1/2 hours. As Ina might say, "How good is that?"

Perfect Roast Turkey (Barefoot Contessa, Episode: The Holiday Meal, Season: 11) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:30 pm peggy said: This recipe proves how easy it is to roast a turkey...a good reminder that we should serve it more than once a year! On November 13, 2009, 9:30 pm peggy said: This recipe proves how easy it is to roast a turkey...a good reminder that we should serve it more than once a year!

I don't stuff the bird. If your friends consider this concept too radical, drizzle some of the turkey drippings over the dressing during the last 10 minutes, as it bakes uncovered. No one will be the wiser. If you prefer a dressing without sausage, simply omit it.

Escarole, sausage and mushroom dressing (Mercury News, November, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:30 pm peggy said: This savory bread pudding is a variation on a vegetarian recipe that appeared in Gourmet magazine several years before. It makes a great side dish at Thanksgiving, but can also be served as an entree, along with a green salad. On November 13, 2009, 8:30 pm peggy said: This savory bread pudding is a variation on a vegetarian recipe that appeared in Gourmet magazine several years before. It makes a great side dish at Thanksgiving, but can also be served as an entree, along with a green salad.

It's hard to go wrong with cranberry sauce…unless you start with a can. Just about any recipe will do-including the ones on the bag they are packed in.

Perfect Cranberry Sauce (Food Network Magazine, November, 2009) Ingredients: View: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:42 pm peggy said: I like the idea of reserving some of the berries to add toward the end of cooking, for added texture. The total cooking time of 22 minutes may be right for frozen berries, but I think fresh ones are cook considerably faster. On November 13, 2009, 8:42 pm peggy said: I like the idea of reserving some of the berries to add toward the end of cooking, for added texture. The total cooking time of 22 minutes may be right for frozen berries, but I think fresh ones are cook considerably faster.

I can take or leave sweet potatoes at Thanksgiving; but they have such a devoted following, I wouldn't dare plan a dinner without them. Drizzle them with bourbon or throw marshmallows on top-whatever will keep everyone happy. They are indestructible. Just be sure to buy red-skinned sweet potatoes (usually called yams), as they have a much creamier texture. (You'll probably never see a real yam in your lifetime, so don't concern yourself.)

Candied Yams (Saveur, November/December, 1995) Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:47 pm peggy said: Candied but not cloying...a nice alternative to recipes with all those gooey marshmallows on top. Sometimes I'll drizzle in a little bourbon before baking, just for an added dimension. On November 13, 2009, 8:47 pm peggy said: Candied but not cloying...a nice alternative to recipes with all those gooey marshmallows on top. Sometimes I'll drizzle in a little bourbon before baking, just for an added dimension.

Serving these will also give you the opportunity to share a little Thanksgiving humor:

Q: What do sweet potatoes wear to bed?

A. Yammies.

Guests tend to be more open-minded about eating Brussels sprouts when the house doesn't reek of them. These nutty-flavored nuggets, slightly crisp and browned at the edges, cook completely in the oven...emitting only the most wonderful aromas. If needed, make them in advance by undercooking slightly; then reheat in a hot oven or on the stovetop before serving. If you simply can't embrace the sprout, serve fresh green beans…sans the cream o' mushroom soup. If you're entertaining a crowd, add another veggie to the menu, like glazed carrots, pearl onions, or whatever the majority enjoys.

Roasted Brussels Sprouts (Barefoot Contessa, Episode: Thanksgiving, Season: 11) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comments (2) close comments | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On January 23, 2012, 10:29 am crackers said: this is only the way to do sprouts. On November 13, 2009, 8:53 pm peggy said: I'll never boil or steam Brussels sprouts again--this is simply the only way to go. On January 23, 2012, 10:29 am crackers said: this is only the way to do sprouts. On November 13, 2009, 8:53 pm peggy said: I'll never boil or steam Brussels sprouts again--this is simply the only way to go.

No last-minute boiling and mashing in the kitchen! Yippee! The cream cheese is barely discernable, and acts as a stabilizer so the entire dish can be prepared a day in advance. (Just cover and refrigerate. Before serving, return to room temperature and bake uncovered until heated through.) Like most good mashed potatoes, these are anything but low-cal. But hey, it's Thanksgiving. Deal with it. 

Big Martha's Mashed Potatoes with Cream Cheese (Martha Stewart Living, November, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 8:58 pm peggy said: There are many variations of this recipe around, and they're all good. You don't really taste the cream cheese; these just taste like the best mashed potatoes you've ever eaten. Great for entertaining, too, since they can be made up to a day ahead. On November 13, 2009, 8:58 pm peggy said: There are many variations of this recipe around, and they're all good. You don't really taste the cream cheese; these just taste like the best mashed potatoes you've ever eaten. Great for entertaining, too, since they can be made up to a day ahead.

Gravy is the lifeblood of Thanksgiving. It's the silken elixir that marries the various flavors and textures on your dinner plate. If you want to avoid the frantic last-minute drama of making gravy while your guests have all the fun, prepare it in advance. Just buy some inexpensive turkey parts at the supermarket and roast them the day before; then use those drippings to make this luxurious gravy. Cover with the plastic wrap touching the surface of the gravy, and refrigerate overnight. The next day, stir over low heat just before serving.

Homemade Gravy Ingredients: View On: finding recipe... or finding recipe... finding ingredients... My Rating: 1 2 3 4 5 View On: finding recipe... or finding recipe... More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:03 pm peggy said: I first tried this recipe several years ago, and now make it every Thanksgiving. It is utterly delicious...and can also be made in advance and reheated. If you have homemade turkey or chicken stock on hand, by all means use it--the flavor will shine through. On November 13, 2009, 9:03 pm peggy said: I first tried this recipe several years ago, and now make it every Thanksgiving. It is utterly delicious...and can also be made in advance and reheated. If you have homemade turkey or chicken stock on hand, by all means use it--the flavor will shine through.

For dessert, it's got to be pumpkin pie. Not pumpkin chiffon or pumpkin with a chocolate swirl or pumpkin with a streusel topping or some gelatinous no-bake pumpkin goop or even pumpkin cheesecake. Classic pumpkin pie. If you or one of your guests belong to that strange cult that eschews the greatest dessert of all time, then add (but do not substitute) an apple or pecan pie to the menu. Either way, don't scrimp on (real) whipped cream to serve alongside.

Perfect Pumpkin Pie (Bon Appétit, November, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (1) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On November 13, 2009, 9:12 pm peggy said: This is a very good pumpkin pie recipe to have on hand. I happen to prefer a bit of shortening in my pie crust, but this filling is definitely a keeper. On November 13, 2009, 9:12 pm peggy said: This is a very good pumpkin pie recipe to have on hand. I happen to prefer a bit of shortening in my pie crust, but this filling is definitely a keeper.

PermaLink

For years I've fantasized of escaping the traditional thanksgiving dinner table and heading to the beach for a relaxing day breathing salty ocean air. Where I live in Northern California, the beach in November isn't a sun-bathing adventure (usually), but as long as it's not stormy, sitting by the crashing waves is a beautiful way to enjoy a picnic basket filled with turkey sandwiches.

Since it would be a sacrifice to miss the aroma of roast turkey on the fourth Thursday of this month - and cold sliced turkey will be needed - roasting a turkey is still a necessity. Plus, I wouldn't mind a Thanksgiving eve dinner of hot turkey, gravy, and a side of Creamy Mashed Sweet Potatoes, without the fuss of entertaining.  Simple Roast Turkey basted with apple cider, will be perfect when sliced for the sandwiches.

Creamy Mashed Sweet Potatoes (Southern Living, September, 2006) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Simple Butter-Rubbed Roast Turkey (Fine Cooking, October/November, 2002) Ingredients: finding recipe... *Some Fine Cooking recipes require an on-line subscription to view recipes finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Assuming there is more than one attending this gala picnic, a selection of sandwiches makes it a festive feast, and everyone can sample a variety. Turkey Sandwich with Spiced Cranberry Spread layers asiago cheese and turkey on whole wheat bread with canned cranberry sauce blended with horseradish and Dijon.

Turkey Sandwich With Spicy Cranberry Spread (Health, November, 2007) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Rachey Ray's Roast Turkey Sandwich with the Works transforms a day-after-Thanksgiving turkey sandwich into a new experience: pumpernickel bread spread with scallion cream cheese, sliced turkey, cucumber, Swiss cheese and sprouts.

Roast Turkey Sandwich With The Works (Every Day with Rachael Ray, August, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Whole grain bread, smoked gouda, sliced pear or apple and chutney add a fresh touch and a little crunch to Turkey Chutney Sandwich.

Turkey Chutney Sandwich (Sunset, August, 2001) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

A long hike along the shore will work off the calories, so there's no holding back on indulgent desserts, but they'll need to be packable. Take your pick from these sweet ideas, or make them all! Brown Sugar Pecan Cupcakes with Caramel Frosting should carry well in a covered container. Crunchy Pecan Pie Bites can be carefully placed in a sealed bag. And not to miss out on pecan pie, a good stand-in is Double Nut & Date Tassies, mini tarts filled with dates, pecans and light cream cheese.

Brown Sugar-Pecan Cupcakes With Caramel Frosting (Bon Appétit, November, 2009) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Crunchy Pecan Pie Bites (Southern Living, November, 2008) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Double Nut & Date Tassies (EatingWell, November/December, 2009) The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie. Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

If the weather looks a bit blustery, bring a thermos of Hot Cider Punch or a spiked version like Cider and Tequila Hot Toddy.

Hot Cider Punch (Southern Living, November, 2003) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Cider And Tequila Hot Toddy (Gourmet, January, 1996) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

So, dinner at the family table, or pack a picnic? …this may be the year for the beach!

PermaLink

Photo by Chris Andre

Most of the presenters at the sessions are the winemakers at their wineries, which was true for all 4 of the presenters at the session I attended. My session included Rob McNeill of Mumm Napa Estates, Tom Rinaldi of Provenance Vineyards, George Bursick of J Vineyards and Ed Sbragia of Sbragia Family Vineyards presenting with Evan Goldstein of Full Circle Wine Solutions moderating.  This group has been doing these events together for 8 or 9 years now and have definitely built a synergy.  They've also build a following.  They are the best attended session of Vintners' Holidays, no matter if they are first, last or somewhere in between in the series.

Photo by Chris Andre

The lectures are a mixture of wine tasting and wine learning. Some vintners bring barrel samples for the tastings and some bring recent releases.  They discuss the wines, wine making, terroirs, wine regulations, and much more.  In one session we even got to do a wine sushi pairing, but most sessions do not include food pairings.

Photo by Chris Andre

Some interesting tidbits that were shared during the session I attended include:

• -Mixing sweet wines with heat is going to be a hit
• -When pairing wine with food always taste the wine on its own first, then have the food and taste again to see how it has changed.
• -A wine must contain 75% of a single varietal to be labeled as that varietal
• -A wine must contain 95% of the grapes from a single vineyard to be vineyard designated.
• -Cellar wine at 55-60 degrees
• -and many more.

PermaLink