• By Leah Bourne, The Vivant

    wineHave a panic attack each time you are tasked with making wine and food pairings? Sure it can seem like a daunting task considering there are entire books dedicated to the topic, but it really doesn't have to be. Here, our top five tips to keep in mind when you are pairing wine and food along with a quick cheat sheet.

    Related Article: Champagne Brands: 15 Labels You Need to Know

    1. Trust Your Taste Above All Else. The most important thing to keep in mind is that you should always drink and eat what you like, so throw out everything you've been told about wine and food pairings. When in doubt, just pick your favorite wine. That way, even if the pairing isn't perfect, you will still enjoy what you're drinking.

    Related Article: The Ultimate Thanksgiving Menu

    2. It's All About Balance. Wine and food should be partners, both helping each other, and neither should overwhelm the other. One of the most critical things to consider is balance. Rich foods need a rich

    Read More »from Wine and Food Pairings for Dummies: 5 Rules You Need to to Know
  • By Food & Wine

    Inspired by the goose recipes in Julia Child's Mastering the Art of French Cooking, F&W's Kay Chun perfected this delicious version, which calls for techniques--like basting the goose with boiling water--that Child most likely used as well. Christmas Roasts

    Roast Goose with Pork, Prune and Chestnut StuffingRoast Goose with Pork, Prune and Chestnut Stuffing Roast Goose with Pork, Prune and Chestnut Stuffing
    1 cup pitted prunes
    1 cup brandy
    7 tablespoons unsalted butter
    1 cup minced onion
    One 10- to 12-pound goose, liver chopped (see Note)
    1/4 cup ruby port
    1 pound fatty ground pork
    2 large eggs, lightly beaten
    Generous pinch of ground allspice
    1 teaspoon chopped thyme leaves
    1 garlic clove, minced
    Kosher salt
    Freshly ground pepper
    15 ounces cooked and peeled chestnuts, coarsely chopped
    Boiling water
    3 cups chicken stock

    1. In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy.
    2. In a skillet, melt 3 tablespoons of the butter. Add the onion

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  • When feeding a crowd, it's nice to have nibbles that can be prepared in quantity without much fuss. A mini-muffin tin lets you turn out multiple crowd-pleasers with ease. Here, the homey hors d'oeuvres are bite-size frittatas and cornbread -- perfect for brunches and casual dinners.

    Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day

    Mini Frittatas

    When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would--eight to ten minutes for most recipes.

    1 medium zucchini
    4 to 6 white mushrooms
    1 red bell pepper
    1 yellow bell pepper
    16 large eggs
    2 teaspoons salt
    3/4 teaspoon freshly ground black pepper
    1 tablespoon chopped chives
    1/2 cup finely grated Gruyere or fontina cheese
    Vegetable-oil cooking spray

    1. Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds.

    Read More »from Steal This Catering Trick to Turn Out Holiday Hors D'Oeuvres by the Dozen


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