Posts by tag: winter

  • Ginger Cranberry Sauce with Riesling

Ginger Cranberry Sauce with Riesling

Posted on November 16, 2017

Exactly one week until Thanksgiving!!!

Yay! I’m so excited. Thanksgiving is like my Christmas. I feel like a little kid again. All wide-eyed and giddy, anxiously waiting for the turkey to shimmy down the chimney and bring me delicious presents.

Wouldn’t that be a sight?!?!

This is actually going to be my last blog post before the Holiday. I’ll be busy over the next several days preparing for Thanksgiving in real life. And I also kind of figured that you guys mostly have your menus set at this point in the game. But I will be sharing some new and old content over on Instagram and Facebook, so make sure to come say “hi” to me over there when you get a chance. And feel free to reach out with any last minute Thanksgiving-related questions. I’m happy to help if I can!

In the meantime, let’s get down with this Ginger Cranberry Sauce with Riesling.

Ginger Cranberry Sauce with Riesling | www.floatingkitchen.net

I love cranberry sauce (and fresh cranberries, too!). And I always have. I don’t really see it as a condiment, per se. Instead, cranberry sauce gets full on side dish status in my eyes. Give me a BIG scoop. And then give me a second big scoop. That’s probably the right amount.

Got leftover cranberry sauce? Then try making these Hazelnut Linzer Cookies!

I’ve made this Molded Cranberry Sauce recipe for as many Thanksgivings as I can remember. But this year, I decided it was time to shake things up and try out a new recipe.

This Ginger Cranberry Sauce with Riesling is naturally sweetened with maple syrup. And it has a nice spicy kick from a generous amount of fresh ginger. My initial instinct was to add red wine, but then I decided to reach for something lighter instead. And I must say, that was a very good decision. Because the Riesling keeps this cranberry sauce crisp, vibrant and refreshing. It feels very grown-up to me. And not overly sticky and sweet, like some other versions I’ve tried in the past.

If you want a thinner sauce, try adding a bit more wine. And you can adjust the sweetness as well by adding a touch more maple syrup, if desired. The overall sweetness will depend on the type of Riesling you use, so definitely make sure you taste and adjust the final dish before serving it to your guests.

I always make my cranberry sauce a few days in advance. It’s an easy item to get done and checked off your “to-do” list before the big day arrives!

I hope you all have a fabulous Thanksgiving! Get out the stretchy pants!

Cheers,

Liz

Ginger Cranberry Sauce with Riesling

Serves about 8-10

Ginger Cranberry Sauce with Riesling

Ingredients

  • 1 (12-ounce) bag fresh cranberries, thawed if frozen
  • 1/3 cup maple syrup
  • 1/3 cup Riesling
  • 1 1/2 -2 tablespoons peeled and minced fresh ginger
  • 1/8 tsp. salt

Instructions

  1. Combine all the ingredients in a heavy bottom saucepan placed over medium heat. Bring to a simmer and cook, stirring frequently, until almost all the cranberries have burst open, about 10 minutes. Remove the saucepan from the heat and set it aside to cool slightly. Then transfer the cranberry sauce to a clean container and refrigerate to chill completely.
  2. The cranberry sauce can be stored in an airtight container in your refrigerator for 4-6 days.
https://www.floatingkitchen.net/ginger-cranberry-sauce-with-riesling/

SaveSave

SaveSave

SaveSave

  • Roasted Grape and Goat Cheese Crostini

Roasted Grape and Goat Cheese Crostini

Posted on November 13, 2017

This post was originally published here on September 13, 2013. I’ve since updated the photographs and text in hopes of encouraging you to give it a try!

Hi Friends! Happy Monday!

How are you all feeling about the upcoming Holiday? Excited? Anxious? Un-prepared? Somewhere in between?

Last week, I was starting to get stressed about how quickly Thanksgiving was approaching. But I managed to pull myself back from the proverbial ledge and enjoy a super fun and relaxing weekend (hiking, beers, pizza and ice cream galore!). So now I’m feeling much more sane. And mentally ready to tackle the weeks ahead.

My Mom is hosting Thanksgiving at her house, but we will divide and conquer all the tasks for the big event. Yesterday we sat down and planned everything out. So now that I have my list of things that I’m in charge of, I’m feeling a lot less frantic. Lists always relax me.

Please tell me I’m not the only one who feels this way.

One of the things I’m responsible for this Thanksgiving is all the appetizers. And you better believe that these Roasted Grape and Goat Cheese Crostini will be making an appearance at our table.

Roasted Grape and Goat Cheese Crostini | www.floatingkitchen.net

I love roasted grapes in all forms. This time of year, I usually roast up an entire sheet pan of them at least once a week for adding to salads, grain bowls, yogurt, etc. Anywhere you love using grapes, you can try replacing them with roasted grapes for an extra sweet treat. And they are especially good when combined with tangy goat cheese, sautéed shallots and crusty bread.

These Roasted Grape and Goat Cheese Crostini are seriously some of my favorite little bites EVER. And they are also one of the most requested things that I make. So you know they MUST be good! To save time on Thanksgiving day, you can make the goat cheese-shallot mixture in advance and store it in your refrigerator. Then on the day of, just roast the grapes and assemble the crostini before serving. Easy peasy!

Cheers,

Liz

Roasted Grape and Goat Cheese Crostini

Serves 10-12

Roasted Grape and Goat Cheese Crostini

Ingredients

  • 1 lb seedless red grapes
  • 1 tablespoon fresh rosemary, chopped
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 cup shallots, thinly sliced
  • 8 ounces goat cheese, softened at room temperature
  • 1 tablespoon honey
  • 1 rustic French baguette

Instructions

  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the grapes with the rosemary and 1 tablespoon of the olive oil. Roast the grapes in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. Remove from the oven and set aside.
  2. Meanwhile, in a skillet over medium heat warm 1-2 tablespoons of the olive oil. Add the sliced shallots and cook, stirring frequently, until they are soft and lightly browned, about 8 minutes. Remove the skillet from the heat and set aside.
  3. Add the goat cheese and honey to a medium bowl. Add the sautéed shallots, plus any accumulated juices. Stir to combine.
  4. Slice the French baguette into 1/2 inch slices. You can warm or toast the slices, if desired. Then spread approximately a tablespoon of the goat cheese-shallot mixture onto each of the bread slices. Top with the roasted grapes. Serve immediately.

Notes

1. If you don’t like goat cheese, ricotta or cream cheese would be a great alternative.

https://www.floatingkitchen.net/roasted-grape-and-goat-cheese-crostinis/

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

Send this to friend