Entries tagged with 'fall'
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Fresh hops awaiting harvest. [Photograph: Deschutes Brewery] As Serious Eaters, you probably use a lot of fresh herbs in your cooking. Dried basil just doesn't have the aromatic sweetness of fresh basil. But have you considered whether there are dried or fresh hops are in your beer? Hop flowers provide the bitter backbone that makes beer taste the way it does. Some varieties of hops add a fruity citrus taste, while others give off a juniper-like scent. Most of the time, brewers use dried, compressed hop pellets to do the job. But once a year when hops are ready to be pulled from the vine, some brewers celebrate the season by heading out to local farms to harvest hops...
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Serious Beer columnist Maggie Hoffman tosses some arugula with roasted pears, blue cheese, and a homemade walnut-vinaigrette (she says bacon wouldn't hurt either) for a tasty salad on her blog, Pithy and Cleaver....
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[Photograph: Maggie Hoffman] I'm just going to be honest with you: I think it may be time to forget Oktoberfest (if you haven't already.) Märzenbier is tasty stuff, but I've decided that American rye beers are really the perfect autumn brew. By substituting rye for some of the barley in the mash, brewmasters give these beers a hint of spicy warmth and a touch of rye-bread flavor. Though the Germans have used rye in their pumpernickel-brown roggenbier since medieval times, the ryes we tasted were distinctly American. There's no hard and fast rule as to what an American rye must be, but these tended toward reddish amber, fruity, and generously hopped. They're a little spicy, with a sour kick...
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The inspiration for this recipe is the favorite after school snack of apple wedges with peanut butter. There's something about the cool, crisp, tart apples paired with the rich, creamy, salty-sweet taste of peanut butter. Why not multiply it by pie?
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Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [flickr: _rockinfree] For the artistic-challenged such as myself, the best thing about carving a Halloween pumpkin isn't the glowing masterpiece that comes at the end--it's the surplus of seeds that come out process. With a shake of seasonings and a quick stint to roast in the oven, there's a delicious, munch-worthy treat. I like a combination of chili powder and paprika to jazz my pumpkin seeds up. But you can use your favorite spices from a Cajun blend to an Indian spin. Check out my recipe for roasted spicy pumpkin seeds » What seasonings do you use?...
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[Flickr: WhitA] As the leaves turn to beautiful shades of gold, orange, and berry, a whole new selection of squash replace the summer squash we loved so much. The many varieties of winter squash come in all kinds of shapes—round, elongated, oblong—and colors from honey to bright orange. Some of the most popular varieties are the acorn, amber cup, and butternut. No matter the variety, squash is a great fall vegetable and an excellent ingredient for all your delicious fall recipes. Vegetable Enchilada Roasted Delicata Squash Grafton Squash Casserole Hairy Gourd Bread Roasted Butternut Squash Soup Warm Winter Salad Braised Winter Squash with Garlic Lidia Bastianich's Squash Tiramisu Spaghetti Squash with RIcotta, Sage, and Pine Nuts Butternut Squash Soup...
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Mary Lake-Thompson Pumpkin Latte Harborside Bakery Harvest Pumpkin Quick Bread [Flickr: KnaPix] [Photographs: Lucy Baker, unless otherwise noted] Coffee aficionados come in all shapes and sizes—from those who slurp only the finest Sumatran blends, to those who will settle for nothing less than a perfect dry cappuccino with a creamy cloud of foam. My boyfriend stocks our freezer with trays of coffee ice cubes (to avoid the dreaded watered-down effect). There are also those java connoisseurs who turn up their noses at specialty coffee drinks. Let me say right now: I am not one of them. I grew up in Massachusetts, birthplace of the Dunkin' Donuts Coffee Coolatta. My very first date involved a mocha Frappuccino. I have a sweet...
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Surely jack-o-lantern-flavored, cinnamon-perfumed beer isn't
serious beer. We tried seven pumpkin beers, and as it turns out, some were actually pretty good—especially with a bowl of chili.
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from SoCal correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Carnival Squash at McGrath Family Farms. [Photographs: Leah Greenstein] I'm tired of tomatoes. There. I said it. After two months straight gorging myself on Early Girls and Purple Cherokees, Green Zebras and Sun Golds, I think I've finally had enough tangy-sweet-tomato-goodness to last me until next summer—or at least until January, when I break into my stash of homemade canned heirloom tomatoes for lasagnas and stews. Fortunately, the Los Angeles farmers' markets (and Southern...
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[Flickr: shiokuma] Since the autumn transition is now official, I’m taking a seasonal approach to my liquor cabinet. The white booze, like the white shoes, has been packed away until the warm months roll around again. OK, that’s not entirely true. Good gin is a year-round pleasure, and sometimes you need a daiquiri or two during the winter to remind you that summer does indeed exist. But now that the nights are cooler and the leaves are starting to change, I’m looking at aged spirits with renewed enthusiasm, and one style of spirit in particular: Calvados. In today’s Washington Post, drink columnist Jason Wilson touches on a theme he started last fall: the often-overlooked apple brandy from Normandy. He...
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