Thanksgiving Wines
No matter the preparation, nothing pairs better with rich and tender turkey than a semi-sweet, complex wine. While favorites will always be a nice Pinot Grigio or Riesling, mix it up this year and try a Firelands Gewertztraminer! Grown on Isle St. George, also known as North Bass Island, the extra-long growing season gives these grapes just enough time to mature into a spicy sweetness. Look for notes of floral rose, passion fruit, and lychee fruit as you enjoy this Ohio white.
Just like fashion, wine pairing rules have changed over the years, and just how we abandoned the matching shoe and handbag bag rule, abandon that rule that demands white wine be served with white meats. As long as the flavors and richness of the wine are cohesive with the food, feel free to experiment. I suggest trying the Firelands “Dolcetto.” These Italian grapes thrive on Ohio soil, and what you get is a nice bright and fruity wine, medium to full bodied. The fresh finish lends itself nicely to a hearty and rich Thanksgiving supper.
Many of us know of the rich and fruity ice wines, but have you ever paired them with pumpkin pie? The concentrated flavors of honey and apricot of Firelands Winery’s Ice Wine are perfection with a semi-sweet pumpkin pie. Don’t forget the whipped cream spiked with cinnamon!
—Erin Reed
Define the Area
A colorful, glamorous area rug does wonders to make a room cozy and inviting!
Ann Banas, Banas Custom Builders
Give it a try
Just because something doesn't look 'good' on the hanger, doesn't mean it will look terrible on the body. Always try -- the item may just become the most favored piece in your closet.
Sara North
Doncaster
Fresher is Better
If you have a choice between using fresh herbs or dried – USE FRESH. You can’t beat the flavor. Ideally, you will have a large pot of your favorite herbs just out your kitchen door and you can snip them as you need them. Plat a mint plant in a hanging basket so it won’t spread through your garden.
Barbara Rothrock
Calico, Sage and Thyme
KAYAKING IS PEACEFUL, FREEING
Kayaking enthusiasts are taking to the rivers, ponds and lakes throughout NW Ohio and Southern Michigan. Why not? It’s a fun, easy-to-learn sport, provides great exercise, and enables you to appreciate nature from a different perspective. Call Valley Scullers 419.874.5505
Try this recipe
Rendered Duck Breast with Brussels Sprouts and Sherry Gastric
- 4-6oz Muscovy or pekin duck breast
- 1 lb peeled Brussel sprouts cut in half
- 1-cup sherry vinegar
- ¾ cup sugar
- 2 bay leaves
- 10 sage leaves
- 2 sprigs thyme
- 4 tablespoons butter
- 8 oz canola oil
- Salt and pepper
Score fat in duck breast in a diamond pattern. Season with salt and pepper and let sit for 10 min. In a large sauté pan, heat 4 oz of canola oil over low heat. Place breast skin down in pan. After 7-8 min lift breast from pan and pour off fat. Return to pan and cook until golden brown. When skin is crispy and golden, flip and place in a 350-degree oven for 2-8 min. Take out of oven, and baste with butter, thyme, and sage.
In large sauté pan heat 4 oz of canola oil over high heat. When shimmering add Brussel sprouts and roast until deep brown. Salt/pepper, and keep warm.
In small saucepot heat sugar with ½ cup of water until specks of brown caramel appear. Add sherry vinegar and bay leaves and continue cooking until sugar is completely combined with vinegar.
Place Brussels sprouts in the center of plate and arrange one duck breast on top. Spoon some sherry gastric over.
Chef Christopher Nixon--Owner, The Boat House Restaurant
A Must Read
Buzz Book writer Michele Howe has written a new book and will also appear on a radio segment, Prescription for Life. For a look at Michele’s new book, check out the trailer below:
http://www.youtube.com/watch?v=4-NFiBPWtaY
Add Some Orange
Make a pretty centerpiece for your kitchen table or coffee table using a real pumpkin set inside a decorative wreath. Simple and festive!"
Amy Craft Ahrens
For Keeps
Smell Wonderful
The National Candle Association reports that kitchen aromas—vanilla and vanilla-based aromas have remained the most popular candle scent for almost a decade. Other favorites include cinnamon, coffee, mocha, gingerbread, pumpkin, apple pie, brown sugar and hazelnut.
At Joe I. Cooper Florist where the high-end Root Candles are in stock, winter balsam and bayberry are holiday fragrances. “A new, blue one is called enchanted twilight,” says Jeff Millns, “It smells a bit like baby powder.” Snowflake, candy cane and holly berry are other “hot” sellers. Jeff says trends are always changing. “We don’t sell as many dried centerpieces as we once did. Now fresh prevails.”
A glittery mantle piece of birds on a log are among his favorite items in the shop. “We have some beautiful beaded reindeer and miniature Christmas tress that are also favorites.”
LIST OF FAVS
We asked for favorites and here is some of what we heard:
Without a doubt the favorite item in the shop for the holidays are Kashwere throws. They’re softy, soft, security blanket soft. And they keep the softness for years. No pilling, no fading.
—Mona Shousher, Loft & Home (pg. 58)
A black (favorite color) cashmere sweater from Scotland (my favorite country to visit), with tags still attached (a favorite resale find) and perfect with my "favorite" slacks.
—Betty Hill, Change of Seasons
Dinner with my husband at Stella's is a favorite place for us. The food and beverages are wonderful; the wait staff friendly and informative.
—Sharon Dela-Hamaid, Kitchen Tools & Skills
In the shop right now it’s a Victorian marble-topped server. It’s beautiful.
—Kim Stewart, Mill Race Antiques, (pg. 59)
Fire pots are still popular as are 16-inch platters and Simon Pearce Woodbury Square pitchers.—Kelly, Sheffield Road
Real cooks swear by sharp knives. Kitchen Tools & Skills will take your dull guys and renew them. Get ready for making great holiday cuisine.Blades under 4” are $1, larger are $2. Wrap knives in newspaper, towels, or cardboard for safety. Knives are sharpened in the morning before the store opens and are ready for pick up the next business day.
Ingredients:
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 tsp. salt
1 tbsp. butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soy sauce
Preheat oven to 500 degrees.
Put meat in a bowl and break with fork. Add and mix together: bread crumbs, milk, onion, eggs, and salt. Shape meatballs into 1 inch balls. Place in single layer on a jelly roll pan and bake 12 to 15 minutes. Drain well. Melt butter in a saucepan and saute garlic until tender. Add ketchup, honey, and soy sauce. Bring to boil, reduce heat, cover and simmer five minutes. Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. These meatballs freeze well too.
—Sarah DeLand, instructor of Culinary Arts at
Time: Keep busy. Don’t just sit there watching TV — read, join a church, volunteer. You don’t have to get paid — helping others always make you feel good.
Family: Have kids help a younger brother or sister by playing a game, reviewing the alphabet, or coloring a picture. Older kids can shovel snow for Dad or Grandpa for free or give Mom a break by making dinner. Older yet? Babysit for a favorite young parent — nothing is as great as surprise free time.
— Karen Snyder
The meaning of life may be as simple as good friends and good food. It’s a recipe perfectly designed for the human condition. See inside the latest issue for good places to warm up your culinary experiences. We recommend Tea Tree Asian Bistro, Rockwell's, Petite Fours, Smedlap's, Biaggi's, Naslada Bistro and Poco Piatti's. Yum...what more can we say?
