Is there ever a bad time for Sangria? I think the answer is no. It might be the middle of winter, but there is plenty of fresh citrus that you don’t have to wait until Spring to take advantage of. Whether you need a beverage for the Super Bowl, a drink for your Oscars Party, or something for a weekend brunch, every occasion is the right time to enjoy this beautiful and refreshing Blood Orange White Sangria.
Cheeseballs and cheese logs are great entertaining appetizers that can be made ahead and easily served at any sized gathering. This cheese log is a nod to the flavors of the classic almond-stuffed date appetizer that you have probably had at a dinner party. It can be made a few days a head of time and frozen. On the day of the party, let it thaw in the fridge. Serve while still chilled with an assortment of crackers.
College football season has unfortunately passed us by, but for the first time in 5 seasons, I have another football season to cheer for. The NFL playoffs are in full swing and THE CAROLINA PANTHERS ARE IN THE PLAYOFF MIX! Living in Charlotte, Sally and I have become huge Carolina Panthers fans. The franchise has had its ups and downs, but this year’s team is a contender. After a 12-4 NFC South Championship regular season, the Panthers earned a 1st round bye and are only 2 wins away from the Super Bowl! On Sunday, the Panthers will host the San Francisco 49ers. For this big game, The Charlotte Observer asked Sally and me to come up with a 3 recipes for a playoff inspired menu.
Its cold outside. With the majority of the country experiencing record breaking lows, this is the perfect time of year for a warm comforting bowl of soup. How about a soup that takes a spin on your traditional pot pie?
This Turkey Pot Pie Soup has all the flavors of a traditional pot pie, but in a soup form! If your favorite part of the pies is the crust, you will love the crispy crusts that top this soup. A bowl will satisfy your hunger without leaving you with that too full feeling.
Turkey Pot Pie Soup
by Sally James Mathis
For crispy crusts:
2 1/4 cups flour
12 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons apple cider vinegar
4-5 tablespoons ice water
1 large egg (mixed with 2 tablespoons water)
For turkey soup:
4 tablespoons unsalted butter
1 1/2 cups yellow onions, chopped
1 teaspoon garlic
1 1/2 cup celery, chopped
1 1/4 cup carrot, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon rubbed sage leaves
2 (32-ounce) boxes turkey stock
5 cups cooked turkey, chopped
1 pound baby potatoes, washed, cut into quarters( yellow or red)
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 pint heavy whipping cream
To make crispy crust dough, place flour, salt and baking powder into work bowl of food processor. Pulse to blend. Cut cold butter into bite-sized pieces. Add butter to flour mixture. Pulse until flour and butter mixture is blended and butter chunks are size of small peas. Add vinegar and 3 tablespoons water. Pulse to blend. Add more water as needed, pulsing until dough just comes together. Remove dough from food processor. Wrap in plastic wrap and chill for 30 minutes. While dough is chilling, begin soup.
In large heavy-bottomed pot, melt butter over medium heat. Add onions and cook, stirring frequently, for 10 minutes. Add garlic, celery and carrots. Increase heat to medium high and continue to cook, stirring frequently, for 5 minutes. Add flour, salt, paprika, pepper, thyme and sage. Reduce heat to medium and stir constantly for 3 minutes. Add half of turkey stock and stir until mixed together. Add remainder of the turkey stock, turkey and potatoes. Stir. Bring soup to simmer and cover. Cook until potatoes are fork tender. Add Worcestershire, vinegar and heavy cream. Stir. Keep soup warm over low heat and reserve.
Finish crispy crusts. Preheat oven to 425°F. Remove chilled dough from plastic wrap and place on floured surface. With rolling pin, roll dough to 1/4-inch thickness, adding flour as needed to prevent sticking. Cut dough into strips or desired shapes with a cookie cutter. Place dough on a silicone or parchment lined baking sheet. Brush dough pieces with the egg wash (the egg and water mixed together). Sprinkle dough pieces with salt, pepper and fresh thyme if desired. Bake for about 12 minutes. Remove crispy crusts from oven. Place on rack to cool. To serve, garnish each bowl of soup with pie crusts and serve the remainder on side for dipping.
Sally and I were hired to create this recipe and image for REAL Butter’s Go Bold With Butter blog. For more great recipes using REAL Butter check out Go Bold With Butter!
It’s hard to believe that the regular college football season is now over! The last 3 months sure have flown by! I wanted to say thank you to everyone who made it out to one of the many signings I was at this fall! For those of you who couldn’t make it, here is a look at what the last 3 months have been like.
The Southern Tailgating Cookbook Book Tour was a huge success! If you haven’t picked up a copy of The Southern Tailgating Cookbook yet, right now is the perfect opportunity!
UNC Presss is having a huge holiday sale! Click on the image above or click here to save 40% on The Southern Tailgating Cookbook!
Happy Cyber Monday! The Monday after Thanksgiving is the best day of the year to grab some pretty incredible online shopping deals. Over the course of 2013, I have developed a downloadable PDF series to help you improve your food photography. photographing FOOD has now grown to 10 issues! Thank you to those of you who have downloaded and enjoyed the issues.
Back in September, I was in the great state of Texas for a 9 day trip to promote and sign The Southern Tailgating Cookbook. While in the Lonestar State, I had another agenda. I was going to eat a lot of Texas style barbecue. When in North Carolina, I enjoy pulled pork, but when I am in Texas, I am there for the brisket! After a weekend in Austin, I decided to make a stop by Louie Mueller Barbecue in nearby Taylor, Texas. There were three factors that drew me to Louie Mueller. 1. It was about 40 minutes outside of Austin, so not to far away. 2. It is in the town of Taylor, and I thought it would be fun to visit a town named after me. 3. It was in the top 5 of Texas Monthly’s barbecue rankings. They say a picture is worth a thousand words, so here is a photographic look at my trip to Taylor, Texas.
Austin is well known for their food trucks and food truck trailer parks. In 2010, I had a blast visiting Torchy’s, Man Bites Dog, and Hey Cupcake. When I was back in Austin for The Southern Tailgating Cookbook Tour a few weeks ago, I made a stop at a new truck that I had heard quite a bit about; Gourdough’s Specialty Doughnuts!
These aren’t your typical doughnuts. At Gourdough’s you are getting a doughnut that will eat like a meal! Each doughnut is topped with a wide assortment of toppings. From the Flying Pig (Bacon with Maple Syrup Icing) to the Dirty Berry (Fudge Chocolate Icing with Grilled Strawberries), Gourgough’s has something for every taste! I decided to go with the Funky Monkey (Grilled Bananas & Cream Cheese Icing with Brown Sugar). If you are a doughnut lover, you have to give Gourdough’s a try!
Bratwurst and other sausages are staples on grills. Whether it is a noon, 3pm, or evening kickoff, there is really no wrong time for a bratwurst. After a few games of eating sausage sandwiches on their own, you may be wondering how you can add some color and flavor to this tailgating classic. The solution is to serve them with this sweet onion and red bell pepper jam! The jam will not only add great flavor to your sausage sandwich, but its bold red and orange color could complement your team’s color scheme! The jam can be made the day before, refrigerated over night and then brought to room temperature at your tailgate.
- ½ cup (1 stick) unsalted butter
- 5 cups yellow onions, chopped
- ½ teaspoon salt
- ½ teaspoon coarse ground black pepper
- ¼ teaspoons crushed red pepper flakes
- 3 tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 cups chopped red bell pepper
- 1 cup chicken stock
- In a large sauce pan melt the butter over medium heat. Add the onions, salt, pepper and red pepper flakes. Stir frequently and cook for 5 minutes. Add the sugar, vinegar and lemon juice. Cook, stirring frequently, for 15 minutes.
- Add the red bell pepper and cook, stirring frequently, over medium heat for 20 minutes. Add the chicken stock and cook , stirring occasionally, for 20 minutes.
- Remove pan from heat. Using an immersion blender, blend ⅓ of the onion pepper mixture. Stir jam to blend.
- Return jam to heat and cook over medium high heat for 5 minutes, stirring constantly. Remove jam from heat. Let cool to room temperature. Refrigerate over night and transport in a cooler to your tailgate. Bring to room temperature before serving.