Categories
Flavor Blending

Which Drinks Do You Serve At The Dinner Table?

What drinks should you serve with dinner?
Source: Pixabay
What drinks should you serve with dinner? Foodies love entertaining and showing off their own culinary skills. Different foods and different flavors offer the best dinner conversation too. But for a fully satisfying meal experience, we must think carefully about the choice of drinks that we serve with each course. Of course, my standard preference is plain water, but when you have company, it is nice to mix it up.

What beverage you serve may depend on who you have invited to dinner. And it also depends on the dishes you serve. In fact, there could be a perfect drink for each course!

When you’re dressing and setting the table for a dinner party, you probably put all the cutlery for the meal out together. There may be different styles of forks and spoons for the various dishes. You can also set out different glasses for the different beverages guests may consume.

Dinner Drinks: Water

Start with the table water. This is often provided in a large table jug complete with ice cubes and slices of lemon (or, if you’re being creative, float some fresh mint leaves in the water). Tall glasses may be left in the center of the table for guests to help themselves.

drinks - water on ice
Source: Flickr

Dinner Drinks: Wine

Wine glasses are commonly placed on the table before the meal begins. It’s up to you if you would like to pour the wine for guests to try the first glass. Reds, whites and rosés may all be served during the meal. However, sweeter wines like the rosé are often left until the dessert course. Of course, there are times when something sweet works wonderfully well with a dish. Websites like www.wine.net/why-wine are handy for understanding which wines might be best for your dinner party.

drinks - red wine
Source: Flickr


Dinner Drinks: Cocktails

Cocktails may also be served at the table. Some curry houses offer a large range of cocktails on their menu. It is thought the sweetness and fruitiness of a cocktail could be the perfect starter for a spicy meal. Of course, it could be just a matter of taste. Cocktails at the beginning of a dinner party can help stimulate the appetite and get everyone in the mood for a flavorful meal. Common cocktails are made with rum, vodka or Schnapps spirits. Different fruit juices or sodas are blended with them to make a colorful, exotic drink. Different glasses are used, but tall glasses are often best.


Dinner Drinks: Soft Drinks

Soft drinks with the meal may be preferred by those who don’t like alcohol or need to drive. You can create alcohol-free punches from blended fruit juices and soda. Or you may be happy providing cans of fizzy pop. Freshly squeezed orange or apple juices can be very popular beverages to enjoy with many dishes. Even fruit teas can be enjoyed at the table!

drinks - coffee
Source: Flickr

Dinner Drinks: Coffee

Toward the end of the meal, you might want to offer coffees. There are different types of coffee that are enjoyed with or after dessert. Some are sweet, like a macchiato or cappuccino. Often a strong black coffee is preferred. It’s thought to kick-start the digestive process. Of course, when it’s close to bedtime, some of your guests may prefer a decaffeinated coffee or herbal tea. Alcoholic coffees can be popular too. What about warming a good brandy for those special guests? It can be the perfect drink to end the perfect evening.


Categories
Flavor Blending

Beer hacks — pouring the perfect beer

Screen Shot 2015-09-23 at 8.19.14 PMAlthough I’m not a beer drinker, I found myself transfixed by a series of Beer Hacks videos featuring Ethan Fixell of FoodAndWine.com. I was especially taken with his “how to pour beer” video, in which he not only suggests not following the 45° pour most of us have probably learned, but goes into why foam is an important part of the beer drinking experience.

I love that food science geeky stuff!

Anyway, if you’d like to check out that video, you can find it here.

You might also enjoy some of his other Beer Hacks video:

Categories
Flavor Blending Recipes

Creative — and Quick! — Pink Sauce

creative-cooking-tips

pink sauceA few weeks ago, I was at a party where bow-tie pasta with mushrooms and pink sauce was served. It was incredibly delicious. So, I went into research mode to find out how to make pink sauce myself.

Turns out, it is pretty much marinara sauce with added cream.

That gave me the idea for last night’s meal. I purchased a small container (one pind) of whipping cream and mixed it into a jar of basic marinara sauce.

Voila! Very tasty results.

I also sautéd some onion, garlic and mushrooms. Tossed that with bow-tie pasta and mixed in my off-the-cuff pink sauce. Dinner took about 30 minutes to make and it was a hit!

pink-sauce-close

This is what Kitchen Creativity is all about … using simple skills you currently have, with simple ingredients that are easy to buy, to create meals that taste like those made by a fancy, shmancy chef!

Have you recreated restaurant fare in your kitchen? Please share in a comment below.

Categories
Flavor Blending

Tips for going to food and wine festivals

wine
Photo by Lorraine Kourafas via Shutterstock
I found this article on The Wrap and thought the advice was pretty darn good. It shares 9 tips from the cast of Bravo’s Eat, Drink, Love. The first one is good … I hadn’t even thought of that! Tip number 7 is also a good one. And, in today’s world of smart phones, I’d think that number 8 goes without saying.

http://www.thewrap.com/tv/article/bravos-eat-drink-love-cast-give-9-tips-navigating-la-food-wine-festival-113071

Categories
Flavor Blending Well Stocked Pantry

How to Use Herbs and Spices

Angel Lior via FreeImages.com
Angel Lior via FreeImages.com
My memories of Thanksgiving, which happens in the U.S. next week, are infused with the scent of herbs and spices, expertly used by my grandmother. The use of herbs (such as oregano, thyme and marjoram) and spices (such as ginger, paprika and chile) is a very common technique cooks depend on to expand upon the taste, flavor and afterthought of a dish. In this post, I provide a few suggestions on how to best use herbs and spices when preparing meals and following a recipe. These may help you create unique and tasty meals with your Thanksgiving leftovers.

Substituting Dried Herbs for Fresh Herbs

Since dried herbs possess a stronger flavor than fresh leaf herbs, you will need to adjust your habits when adding dried herbs to a recipe that calls for fresh herbs. Simply substitute 1/3 of the amount to adjust the strength in taste. You don’t want your final results to carry an overpowering favor. Also, there are some dishes that just require fresh — those whose main ingredient is an herb just don’t taste right when made with dried herbs.

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All Things Pumpkin Flavor Blending

Pumpkin Substitution Ideas

pumpkin

Pumpkin is a winter squash and shares much in the way of interior look, feel and taste with fellow winter squashes such as acorn, butternut and buttercup squash. In fact, in savory recipes such as soups, stews, and casseroles, they are practically interchangeable. However, when it comes to desserts, such as pies, sweet bread, and cakes, you’ll want to stick to the traditional pumpkin or branch out into buttercup or butternut.

Buttercup squash

Buttercup squash
Buttercup squash is dark green, short and has a broad, stocky stem. It is also has a mild, honey-like flavor that works well with desserts. The average size is about 7 inches in diameter and the average weight is about 3 pounds, although some have been known to grow to be over 5 pounds. The flesh of buttercup squash is dense and dark yellow-orange, sometimes even approaching a deeper reddish color.

When you purchase a buttercup squash, look for one that feels heavy for its size, is free from blemishes and soft spots, and has a rind that is deeply colored. You definitely want to avoid any squash that has soft, wrinkled, or moldy spots!

Butternut squash

Butternut squash
Another good substitution for pumpkin is the butternut squash, which you can find at most, if not all, grocery stores. It has a sweet, nutty taste that is similar to that of a pumpkin. The flesh is orange and fleshy, and the rind is tan-yellow. When ripe, this squash turns increasingly deep orange and becomes sweeter and richer.

One of the most common ways to prepare butternut squash is roasting, but soup is also quite popular.

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