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Published: Friday, November 03, 2017 @ 11:15 AM
— Almost everyone agrees that the traditional mix of spices, bread and other ingredients that's served at Thanksgiving is delicious.
But when it comes to what to call this yummy dish, people are divided. Is it stuffing, dressing or something else entirely? And does the way it's prepared make a difference in what it's called?
Lifestyle expert Martha Stewart says that although she can't remember anyone in her family actually stuffing the bird, she still calls it stuffing and argues there's no real difference between stuffing and dressing. Of course, she also describes its consistency as somewhere between a pudding and a custard, so Martha may not be the best source for this debate after all.
Southern Living says the difference between stuffing and dressing may come down to whether you say "y’all." Using Google Correlate, the site looked at the which states search for dressing recipes vs. stuffing and found that they don't overlap. If you're in the South, you're very likely to look for dressing recipes. Northern states are the biggest searchers for stuffing recipes. Needless to say, Southern Living declares itself as firmly on Team Dressing.
Reader's digest notes that the National Turkey Federation says the terms are used interchangeably.
Food Network mentions the traditional view of stuffing being cooked inside the bird and notes that both dressing and stuffing have the same ingredients. In a nod to regional differences, the article's author, who's from Michigan, says that her family's table always had several selections of what they called stuffing, although none were stuffed inside the bird.
In a Food & Wine article, Michelle Darrisaw, who grew up in Georgia, remembers having cornbread dressing at her family's table and says that boxed Stove Top stuffing is definitely dressing. When she went to college in Atlanta, she learned that some people – her peers from northern, northeastern or West Coast states – used the term stuffing. To further muddy the water, all her friends from Pennsylvania call it "filling."
Butterball even commissioned an infographic on the matter that shows the difference doesn’t necessarily come down to region.
Ultimately, if you're a purist, you may insist that dressing is cooked outside the bird and stuffing is cooked inside of it. If you're a Southerner, you probably call it dressing, no matter how it's prepared. And if you're from outside the South, you'll probably enjoy a serving of stuffing this Thanksgiving.
From: Food Network
Preheat oven to 375 degrees.
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden-brown, about 6 to 8 minutes, and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse the onion flavor. Remove from the heat.
Put the cornbread in a large mixing bowl.
Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until they begin to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat.
Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.
Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown and the dressing is set in the middle - about 30 minutes.
Roast Turkey with Wild Rice, Sausage and Apple Stuffing
From: Food Network
Combine the wild rice, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. Drain and set aside.
Adjust an oven rack to the lowest position and remove other racks. Preheat to 325 degrees.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper. Cook until the vegetables soften, about 5 minutes. Stir in sausage and cook about 5 minutes more. Stir the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the cavity. Loosely add the stuffing to the cavity, set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Published: Wednesday, May 09, 2018 @ 6:00 AM
— It’s spring in Ohio and finally time to get out of the house. I feel like I’ve been hibernating for months, and by hibernating I mean drinking big, bold, warming red wines under 3 layers of blankets while I watch reality TV. Cute visual, huh? But now the sun is up, restaurants are opening up their patios and I am ready to pour something a little brighter into my wine carafe.
Here are my picks for the best spring wines under $20:
Pine Ridge Chenin Blanc Viognier - $13
I have this theory that the most popular American wines are widely consumed because they are easy to pronounce. People know how to say “Cab-er-net” but for fear of sounding silly, no one orders a deep and beautiful Mourvedre. I would like to state for the record now that this is silly and we should all get over that. There are so many amazing and beautiful wines on the shelves, and much more interesting grapes than chardonnay, people! Step outside of your comfort zone and try the Pine Ridge Chenin Blanc Viognier blend. If you’ve been drinking oaky buttery white wines all your days, this bottle is going to blow your mind. It’s aromatic, bursting with honeysuckle and orange blossom, crisp and luscious with flavors of stone and tropical fruits. Lingering mineral flavors and a balanced acidity make for a well-rounded, dry white wine. The flavors are approachable, yet unique to anything you’ve tried before. Pick it up at Arrow Wine for a really affordable price, oh, and by the way, it’s pronounced (vee-yon-N’YAY.)
Gassier Rosé - $17.99
It’s no secret, I love me some rosé, especially when the temperatures outside start to climb. Rosés are bright, crisp, and refreshing - so refreshing, in fact, that they are slightly dangerous! A few sips can quickly turn into a few gulps, and next thing you know, your glass (or bottle!) is empty. One of my favorite rosés to sip on (and yes I do mean sip and savor) is the 2017 Gassier rosé. This beautiful French wine is a lovely shade of light (millennial) pink, a nice floral nose, and soft flavors of peach and grapefruit. Since rosés are growing in popularity, it’s hard to know what to look for, or even where to start. When I’m thinking about trying a new bottle, I personally look for two things: 1) If it’s from France, and 2) how light it is in color. This is a personal preference, of course, but I think the best rosés are coming out of France. I also prefer a light light pink over a blush wine. You’ll see a huge variance in rosé colors on the shelves, and I find the lighter wines are cripser and more floral while the darker shades taste more of berry and are a little bolder. The more you try, to more you can figure out what you like, and at a price like Gassier - you can try again and again!
Stella Pinot Grigio - $15 for a 4 pack of small cans
There is almost nothing better in this life than wine on-the-go. Those who know me best, know that I rarely see a movie without a contraband can of champagne in my bag. (Sorry movie theaters.) A new wine is out on shelves here in Ohio and they are the cutest and most refreshing cans of white wine out there. This Pinot Grigio from Sicily is a mature wine in a fun package! The delicate flavors of white peach, and lemon peel are light and refreshing, perfect for one of Ohio’s hot spring days, enjoy it out at a picnic with some gal pals, or cool off with it in a movie theater! This wine will be even better in the summer, pool side! No matter where you enjoy it, this is a lovely and sophisticated wine for a great price.
Happy spring drinking, cheers and ciao!
ABOUT THE AUTHOR: Tess is a young professional, home-baker and downtown Dayton dweller who spent years working in the restaurant industry. When she's not mixing drinks for restaurant patrons, she's drinking champagne, buying shoes, or writing her blog, Ciao Vella. You can read about her home recipes, party planning tips, and more at www.CiaoVellaBlog.com.
Published: Friday, April 27, 2018 @ 6:00 AM
— Derby Day is just a few weeks away, and even though I’m a “Yankee” through and through, if you live as close as we do in Dayton to Kentucky, you better get your derby hat ready.
The signature drink of The Kentucky Derby is the Mint Julep. The Mint Julep is an extremely strong drink, with minimal ingredients.
Seriously, that’s it. It’s basically like a bourbon slushy. There are two components that make this drink so awesome.
Number one is the crushed ice. That’s absolutely key for the perfect Julep. It keeps you cool on a hot spring or summer day, but more importantly, crushing ice is the MOST SATISFYING THING EVER.
Experiencing a little pent up aggression? Smack a Lewis Bag of ice with a big mallet and your stress will melt away, the booze helps too.
The other component that makes a mint julep especially enjoyable is the sterling silver julep cup. Much like a Moscow mule mug, the ice stays nice and cold for longer, and basically you just look really cool drinking out of it. Many cups come with a spoon/straw hybrid just like a slushie at the 7/11 but much classier, and for adults.
Not that I care about horse racing by any means, but I’ve decided to throw a party for Derby Day (mostly because last year I spent $60 on a hat, and I wanted to wear it again 😳). And it is the perfect opportunity to hang out with some friends, throw a couple juleps back.
>>PHOTOS: Derby Day 2017 in the Oregon District
Also, the promise of Spring has been long awaited, and with that, the bounty of beautiful fresh veggies popping up all over. Here is my recipe for the perfect Derby Day Soiree, complete with plenty of bourbon, lots of tasty treats, and yes, a fabulous hat.
You’ve got the drink recipe down...but for food, try some nice bites sure to satisfy all of your party guests. Stuffed mushrooms are always a crowd pleaser. And they are incredibly easy to make. Let some cream cheese get to room temperature, a dollop of ricotta, a pinch of chives, and a healthy dose of fresh parsley. Mix them together, and spoon them into some fresh white mushroom tops. Bake in the oven at 350 degrees for 15 minutes, they will be ooey-gooey, and if you top them with a drizzle of balsamic vinegar, they will be irresistible to all of your party pals.
Another easy to please and fool proof dish which highlights spring veggies in a light and bright way: ricotta and asparagus bruschetta. Slice a few pieces of French baguette, drizzle with olive oil and toast in the oven for 7 minutes. Spread that extra ricotta cheese across the bread, top with roasted asparagus, and a pinch of sea salt. Right before your guests arrive, zest lemon on top, and again, a glug of balsamic. They will pop on a serving plate, and your guests will gobble them up.
And of course, you can’t skip dessert. Take your favorite brownie, or chocolate cake recipe and top it with bourbon whipped cream. Yep, you heard me, boozy whipped cream. All of the world’s problems could be solved if people just added liquor to their dessert topping.
You heard it here first, people. In a mixing bowl, add heavy whipping cream, a pinch of sugar, a teaspoon of vanilla and a glug of that bourbon you’ve got on hand. Whisk until you’ve reached stiff peaks and spoon on top of your chocolatey confection.
Your friends will leave your party slightly toasted, full of delicious food, and ready to get their derby on. And by that, I mean checking out the Wiener Dog Race in the Oregon District. I guess you could watch some horses run too, if you’re into that kind of thing.
Published: Saturday, December 26, 2015 @ 12:00 PM
Updated: Friday, March 16, 2018 @ 3:38 PM
— We’ve seen this movie before.
Here we are again, prostrate on the couch with a head pounding from excess alcohol and heavy dehydration. Somehow, we lost ourselves last night between a bottle of red wine, or one too many Fireball shots, or the random Long Island Iced Tea.
Though it feels like we’ll never revive, there are ways to beat back the hangover beast. Your local bartenders have many tricks up their sleeve – they are, after all, used to nursing their customers — and themselves – back to health.
We asked a few of our neighborhood bartenders their most effective techniques. May they serve you well.
Vitamin Water, miso soup, Chinese buffet, booze
Amber Brady serves up delicious (and dangerous) cocktails at Lily’s Bistro, and offered up her step-by-step process for recovery:
“For me, hangover remedies are an intricate ritual of as many 'cures' as I can possibly ingest,” Brady said. Try one, some or all of the following with her recommendations:
"Revive" Vitamin Water. "This is a must. This purple potion is packed full of B vitamins, potassium and electrolytes. All things your body is begging for. If the store is out, shed a single tear and get another flavor; however, Revive is where it's at."
Coconut water. "Tons of electrolytes and hydration goodness. Just pound one. Sure way to get some moisture back into your poor dehydrated body."
Miso soup. "I know the sodium is a throw off here, but it actually helps you retain water. Lots of good vitamins and minerals here too, plus it's just a feel good soup."
Tons of water. "You should be drinking water throughout your boozy adventures, but let's be real, that rarely happens. So at the very least, chug as much as you can before bed. Then chug one more glass. When you wake up, drink it all day. Force yourself. After your Revive and coconut water, of course."
Food. "Once you can eat, feed the beast. When the battle of the hangover comes to the point where I can eat, I eat tons of food. Preferably Chinese buffet, or if I'm not capable of removing myself from my cave of shame, get Chinese delivery. Go all out. You’re going to need to eat it like three times that day."
The classic hair of the dog. "This isn't always possible, especially if you are also nursing a 'shameover' and you've done or said things that will not allow you to be seen in public for a few days. However, if you can, my go-to hangover booze is a shot of whiskey, a beermosa, or at Lily’s, we offer the fine cocktail ‘Corpse Reviver #2,’ (made with Citadelle gin, Lillet blanc, lemon juice, orange liqueur, Pernod rinse, and Luxardo cherry garnish). However, it comes with the warning that too many will just put you back where you started. It's delicious and one or two of these really does help ease the pain!"
A little bubbly could do the trick
Corner Kitchen bartender Callie Young admits that she is “terrible at being hungover.”
“I usually just lay in bed all day,” she wrote. “If I do drink, it is champagne with grapefruit juice and then some Taco Bell.”
Food and lifestyle blogger Tess Vella-Collette, also a contributor to Dayton.com, gave a rundown of her hangover cure routine.
Amateur hour: Dayton.com's personal cures
Lastly, we may not be bartenders in our day jobs, but several of us served plenty of time in the restaurant business to pick up a few tricks to getting the job done while feeling less than amazing. Plus, college. The following is a sampling of our staff recommendations.
Published: Thursday, February 23, 2017 @ 6:00 AM
Updated: Tuesday, February 06, 2018 @ 12:00 PM
— To us in Dayton, king cake may seem like a bit of a novelty. However, those from or living in the Gulf Coast area take it very seriously.
Commonly enjoyed on Fat Tuesday -- which will be celebrated on Feb. 13, 2018 this year -- the origin of the king cake goes back to Biblical times as part of the celebration of the Epiphany, celebrated on Jan. 6. Its popularity spread across Europe as a Christmastime delicacy before making its way to North America.
French settlers brought the recipe to the Gulf Coast in the 1700s, where the cinnamon-flavored treat was later associated with carnival season.
King cake recipes have transformed into various forms over the centuries, with a small baby doll being included somewhere inside the cake itself to symbolize the birth of Jesus at parties.
Tradition holds that the party guest who gets the piece of cake with the doll in it will be blessed with good fortune and be crowned the king or queen of said party. But royalty has its obligations as well, as the winner must provide the king cake the following year.
WHERE TO GET KING CAKE NEAR DAYTON
* Ashley’s Pastry Shop - 21 Park Avenue, Dayton 45419
* Big Sky Bread Company - 3070 Far Hills Avenue, Dayton 45429
* Dorothy Lane Markets - Oakwood, Washington Square and Springboro
* Ele Cake Company - West Carrollton, Beavercreek and Austin Landing
* Evans Bakery - 700 Troy Street, Dayton 45404