Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 14, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Thanksgiving’

12 recipes to step up your Thanksgiving leftover game

Wednesday, November 22nd, 2017

Sometimes after your big Thanksgiving dinner, there’s still a basket of bread and a turkey leg left. Your fridge is still full, but you can only make so many sandwiches. Fear not! Here are a few recipes to use up those holiday leftovers – from the bird to that extra bag of cranberries to a can of pumpkin puree.

 

103014_makethis

 

For leftover turkey
1. Recipe: White Turkey Chili 

2. Recipe: Curried Turkey Waldorf Salad

3. Recipe: Leftover Turkey Cuban 

 

120215_baked

 

For leftover cranberries
4. Recipe: Cranberry Tart

5. Recipe: Cranberry Beignets

6. Recipe: Cranberry-Fig Chutney 

 

112117_shortbreadbar

 

For leftover pumpkin
7. Recipe: Chocolate Chip-Pumpkin Bread 

8. Recipe: Pumpkin-Chocolate Chip Cookies

9. Recipe: Pumpkin Mousse Shortbread Bars 

 

112117_brusselsprouts

 

For leftover odds and ends
10. Recipe: Fried Brussels Sprouts Salad

11. Recipe: Day-Old Bread Soup 

12. Recipe: Croissant French Toast Casserole 

 

Rachel Wilson is an editorial intern at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• Big Rich Holiday

Season’s Brunchings

Extra Sauce: In case you missed it…

Sunday, November 19th, 2017

From the opening of a new sausage joint on Cherokee Street to our go-to Thanksgiving recipes, here’s what went down last week, ICYMI.

 

Frankly_08

 

1. Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee opened at 2744 Cherokee St., Friday, Nov. 17.

 

111017_cloverandbee

 

2. The latest project from the folks behind Olive & Oak now has an official name, The Clover and The Bee, and an almost official opening date. Co-owner Mark Hinkle said the restaurant should debut at the end of this month.

 

111317_humblepie

 

3. Pizza takeout spot Humble Pie, which opened in April, has officially closed its doors, but the space at 9783 Clayton Road in Ladue won’t be empty for long.

 

11317_turkey

 

4. We all love an invitation, but who doesn’t panic at the thought of hosting? Let’s face it, if you’re in the kitchen, you’re missing the party. The planning, the prep, the cleanup, hours over the stove with complicated recipes… it doesn’t have to be that way. Use these seven recipes to feel like a guest at your own shindig.

 

Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene.

 

Holiday Hacks: Batch the booze and head to Austria

Friday, November 10th, 2017

102617_holidayguide

 

Avoid playing bartender all night and choose one great cocktail or punch to serve alongside beer and wine. No time to batch? Planter’s House offers bottled Manhattans, Negronis and more, mixed and ready to go.

For the perfect bottle of wine, look to Austria, which is turning out some amazing medium-bodied, food-friendly reds perfect for the holidays. Sommelier Patricia Wamhoff of Lile Wines recommended Straka Blaufränkisch, available at Reeds American Table. 

“It has bright fruit flavors with good acidity and medium body. The tannins are moderate, and therefore it works well with a number of items from stuffing to the candied yams,” she said. “It’s a great crowd pleaser.”

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• 7 recipes to help you host the holidays with the most

4 recipes to step up your holiday side game

Friday, November 10th, 2017

11317_carrots

 

Whether you want to take your meal to the next level or need to win the it’s-not-a-competition potluck, sides like spiced carrots, roast broccoli and slow-cooker mashed potatoes have you covered.

1. Recipe: Slow-Cooker Mashed Potatoes

2. Recipe: Vegan Creamed Spinach

3. Roast Broccoli with Kalamata Olives

4. Spiced Carrots with Carrot Top Gremolata

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• Holiday Hacks: Outsource the dessert

7 recipes to help you host the holidays with the most

Friday, November 10th, 2017

11317_turkey

 

Rocking the kitchen choreography is only one part of great hospitality. Having something for everyone can be effortless with recipes like decadent kosher short ribs, vegetarian wild mushroom lasagna and vegan creamed spinach (the secret is silken tofu – no one needs to know). Bonus: all can be made up to two days ahead.

But even when you’re cooking all week, finding the time and space to make your dream menu can be a big problem. For a stress-free holiday, free up your stovetop and save that premium oven space with recipes like slow-cooker mashed potatoes and by using your grill (set to low) to keep dishes warm. You’ve got this.

1. Recipe: Hot and Fast Roast Turkey

2. Recipe: Braised Short Ribs with Horseradish 

3. Recipe: Wild Mushroom Lasagna 

4. Recipe: Slow-Cooker Mashed Potatoes

5. Recipe: Vegan Creamed Spinach

6. Recipe: Roast Broccoli with Kalamata Olives

7. Recipe: Spiced Carrots with Carrot Top Gremolata

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• Holiday Hacks: Outsource the dessert

Holiday Hacks: Outsource the dessert

Friday, November 10th, 2017

11317_pies

 

Host smarter, not harder. Dessert is one of the easiest things to outsource for the holidays.

Pick up favorites like pecan pie from Sugaree Baking Co., or opt for classics reimagined by the elaborate French pastry wizards at Nathaniel Reid Bakery (like the ones pictured here).

If you’re on the fence of the great pie-cake debate, have it all with the Pake from La Patisserie Chouquette, a cake/pie hybrid that layers toasted buttercream between eggnog cheesecake, spice cake, pumpkin pie and bourbon-pecan pie.

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director. 

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• 3 quick and easy holiday starters to keep your guests at bay

• 7 recipes to help you host the holidays with the most

3 quick and easy holiday starters to keep your guests at bay

Friday, November 10th, 2017

11317_snacks

 

First impressions matter, but they don’t have to be painful. Pick just a couple show-stopping, low-effort appetizers and fill in the gaps with easy cocktail party fare like bruschetta and a charcuterie board so you can start big and still focus on killing it with the rest of the meal. These fast, simple snacks take minimal effort for maximum flavor.

Scatter your snacks in more than one place and dish them out in batches throughout the evening. Snack-designated gathering spots prevent bottlenecks in a crowded kitchen, and timing is everything if you want to keep your drinking guests from donning a lampshade because you ran out of food.

1. Recipe: Spiced Mixed Nuts

2. Recipe: Roasted Artichokes with Garlic Aioli

3. Recipe: Spicy Bacon Caramel Corn

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director.

Related Content
• Sauce Magazine: Guide to the Holidays 2017

• Holiday Hacks: Outsource the dessert

• 7 recipes to help you host the holidays with the most

Make This: Curried Turkey Waldorf Salad

Thursday, November 2nd, 2017

102617_makethis

 

Come November, all we can think about is The Bird. However, when we’ve had just about enough, often the bird still isn’t done with us. Curry some favor with this Indian-inspired Waldorf salad.

In a medium bowl, combine 2 cups diced or chopped cooked turkey, 1 cup diced Granny Smith apple, ¼ cup chopped cashews and ¼ cup chopped celery.

In a separate bowl, mix together 1 cup mayonnaise, 2 tablespoons chopped green onion, 1 tablespoon mild curry powder and 1 teaspoon lemon juice.

Pour the dressing over the salad and toss until coated. Serve on a bed of lettuce or with crackers or toast points.

For a slightly sweeter version of the dish, add 1 tablespoon Major Grey’s Chutney to the dressing.

Photo by Julia Calleo 

Dee Ryan is a longtime Sauce contributor who also writes Just Five. 

Related Content
• Make This: Leftover Turkey Cuban

• Make This: White Turkey Chili

• Sauce Magazine: November 2017

Recipe: Parsnip-Carrot Puree

Tuesday, October 17th, 2017

101817_j5

 

This recipe was inspired by a parsnip side my husband ordered recently at The Crow’s Nest in Maplewood. When I told the owner how fantastic it was, she told me it would soon be off the menu, which meant it was even more important that I figure out how replicate it at home.

This dish will be prominently featured at our Thanksgiving table this year. I added carrots to the parsnips for a little color (and the whole “you never see rabbits wearing glasses” thing). I love this dish served silky smooth, but I respect that some people prefer a little texture in their mashes. You do you, Boo.

 

Peppery Parsnip-Carrot Puree
Inspired by a recipe from The Crow’s Nest
4 servings

2 cups (about 1 lb.) peeled, chopped parsnips
1 cup (about ½ lb.) peeled, chopped carrots
1 cup whole milk
2 cloves garlic, thinly sliced
2 Tbsp. butter
½ tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. white pepper

• Place the parsnips, carrots, milk and garlic in a medium saucepan over medium-low heat and slowly bring it to a boil. Cover, reduce the heat to low and simmer 8 minutes, until the vegetables are easily pierced with a fork.
• Carefully pour the vegetables and milk into a blender or bowl of a food processor fitted with the S-blade. Add the butter, black pepper, salt and white pepper and puree until the mixture reaches the desired smoothness. Adjust seasoning to taste and serve.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
Make This: Fennel and Carrot Gratin

Recipe: Cider Pulled Pork

Extra Sauce: 3 Turkey Recipes from the Pros

Drink This Weekend Edition: 3 Big Black Friday Beers

Friday, November 25th, 2016

112316_dtwe

 

All the Turkey Day leftovers are stored in the fridge, a big pot of turkey stock is simmering on the stove, and you’re contemplating joining in the Black Friday insanity. Or you’re like me: anti-turkey and thus, anti-turkey stock, and more likely to avoid any mall or retail establishment without a strong drink present.

I fully endorse celebrating Black Friday with massive, full-bodied, aggressive Imperial stouts and then perusing the interwebs for fun holiday gifts. Here, three such options to toast a successful Turkey Day and a very happy Black Friday.

Disclaimer: These three options are highly sought after and may be difficult to locate – but for many, this is part of the fun. All three will be available in bottles and draft around the city. Might I suggest a Schlafly Coffee Stout to get the search going?

 

1. Goose Island Bourbon County Brand Stout 2016 (13.8 percent ABV)
For most beer fans, this gnarly bourbon barrel-aged Imperial stout is the reason for the season. BCBS is chewy, sweet and showcases just enough boozy warmth to keep those toes warm in the coldest weather. Her debut on Black Friday gets those beer nerds out of bed in the wee hours of the morning to start prowling store shelves. Look for deep notes of chocolate and barrel undertones of charred oak, vanilla and smoke.

2. Perennial Abraxas (10 percent ABV)
Now that Perennial’s Abraxas Week and accompanying bottle release is over, it’s time to scour the city for bottles and draft. This Imperial stout is bitter, full-bodied and stacked with roasted malt notes and Mexican spice. The dance of the ancho chile peppers, cacao nibs and cinnamon sticks on the palate is the star of this belly warmer.

3. North Coast Barrel-Aged Old Rasputin XIX (11.2 percent ABV)
In true Russian Imperial stout fashion, this lady comes forth with a boatload of roasted malt that presents itself as espresso and chocolate on the palate. Throw in some dried fruit and lingering char and vanilla from the barrel as it warms, and you have yourself a good time.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004