My current favorite cheese ever? Bellavitano Merlot!

Every year for Thanksgiving we have a cheese tray.  There are a few family favorites that we absolutely *must* have every year but then I like to mix it up a little by adding new and different cheeses we've never had before.

For about 3 years I've tried various merlot cheeses from all over the world, but never found any I loved enough to make a point to search that particular brand out again.  Until this year.

I have a clear winner... so much so that after I tasted it, I dug the wrapper out of the trash, carefully washed it out with soap and water and saved the label so I wouldn't forget to pick up more for our Christmas holiday!  What was this cheese I loved so much?  And was it from France?  England?  Italy?  No....  Wisconsin, USA!   It's Bellavitano Merlot Wisconsin cheese and it's incredible.

Here is the description they give and then I'll tell you my thoughts after;

Created by the master cheesemakers at Sartori using time-honored techniques and the highest quality milk, Bellavitano features a rich and creamy texture with a great, cravable taste reminiscent of an aged, premium Cheddar balanced by a full flavored Parmesan. Bellavitano offers a versatile flavor with excellent melting characteristics and a smooth, creamy mouthfeel. This Bellavitano is then soaked in merlot to give it extra tang and full merlot flavor.


In my own words;  It's a semi hard cheese with a hint of Parmesan, but only just.  It's a nice firm, but crumbly texture that starts to melt when it hits your tongue.  The Merlot the rind is soaked in has great flavor, not overbearing or too bitter.  It just has the slightest hint of berries but it's paired perfectly with the flavor of the cheese that neither fight for your attention. 

I'm loving this cheese right now and so very glad I can find it locally here in our new city and state!  But for those of you who can't, I've included the link above that takes you right to a place you can purchase it from on Amazon.   Enjoy!

Who Wants Turkey!? No One. So... Let's Make it Into Sandwiches! Leftover Thanksgiving Turkey Ideas

Who wants some turkey?

The roasted turkey on Thanksgiving afternoon smelled and tasted delicious. Leftovers that evening and even yesterday were quite good! But today, the second day of reheated turkey, a dab of potatoes and a little gravy doesn't sound appetizing.

In our home, today is the day I freeze what is left over. Two weeks from now I'll make ours into a warm, comforting Turkey Pot Pie with a homemade crust that we just love on a chilly winter evening.

For those of you who don't want to put your leftover turkey in the freezer for a later date, here are some sandwich ideas to use it up.  Now, if you ask my Dad, he'll tell you the best sandwich is also the simplest.  Use a split dinner roll, butter both sides, add some sliced leftover turkey pieces, sprinkle with a bit of salt and squish it together before biting.

For those of you who want a little more to your leftover turkey sandwich, here are a few ideas.

Turkey BLT
It's a classic with a twist


2 slices bread
lettuce
thin sliced leftover turkey slices
tomatoes
bacon
mayonnaise

Microwave or fry a couple bacon slices.  Toast the bread and top each with a smear of mayo; add the lettuce, tomato and turkey. ** Also note that I like to add avocado slices to this and top one side of it with Chipotle Dressing. (Taco Bell makes a great store bought Ranchero or Chipotle Sauce.)



Grandma's Favorite Turkey and Gravy Sandwich (eaten with a fork)

My memory of this 'sandwich' is that when my mother, my grandmother and I would stop at a little cafe' restaurant in the small town where she used to live, she would order this from the menu.

Mashed potatoes
Gravy

Leftover turkey pieces, thin sliced
Bread (of your choice but a nice hearty style is best)


Place bread on a plate.  Top with hot mashed potatoes, turkey and gravy.  Serve!



Turkey Quesadillas
A favorite of my son and daughter as they are so quick and easy to make

2 flour tortillas
butter or oil
thin strips of leftover turkey
1/2  c shredded cheddar cheese
salsa and sour cream if you wish to top or dip it

Brush the outside of the flour tortillas with butter or oil. Place a tortilla, butter side down in a medium hot pan (or use a George Foreman Grill)  and top with cheese and turkey.  Place a second tortilla on top, butter side out.  When golden brown and the cheese is melting, flip it quickly and carefully. (Not necessary to flip if you are using the George Foreman Grill).

In America: The Day Before Thanksgiving... Preparation!

Cooking down the cranberries for use in the Cranberry Apple Pie

It's the day before Thanksgiving in America and many people are in the kitchen doing some of the prep work and/or baking to prepare for a day of blessings and thankfulness tomorrow;  shared with their friends and family.

This year is a very strange, odd and rather sad year for me in that it's just the three of us.  Our recent move to Alabama places us 1000 miles from not only extended family, but two of our own kids as well!   Even though we are paring the size of the turkey down to accommodate fewer eaters, the traditional foods and fare will be on our menu.  This year I'm mixing it up a little by changing the apple pie to 'cranberry apple' with a layer of delicious and brightly colored cranberries on the bottom and therefore incorporating this traditional side dish into a fabulous dessert.

Cheese Tray with various imported and smoked cheeses
Crackers

Roasted Turkey
Stuffing
Mashed Potatoes
Gravy
Green Bean Casserole
Cheesy Corn
Rolls
Double Layer Pumpkin Pie
Cranberry Apple Pie

Wine and Sparkling Grape Juice

Making the pies

Simmering a delicious broth for use in the gravy

Baked Mini Cake Donuts

Baked Mini Cake Donuts

This weekend my daughter and I were shopping for dishes for the new house when I got sidetracked in a kitcheny store and couldn't help myself;  I bought a few little trinkets including an adorable itty bitty mini donut pan. 

Last night in between caulking the master bath and sealing the grout I decided to bake mini donuts with the new pan and see what I thought.  When you purchase specialty pans they almost always come with a stock recipe printed on the packaging.  My pans for Madeleine's, Cream Horns and other little desserts and cookies all come with them but I've rarely (if ever?) found that they were good recipes.  Still, I believe in giving them a chance so last night I followed the recipe on the package with one exception; I added a 1/2 t of vanilla to the batter and when I found it was too thick to pour into the pan, I added an additional 1/2 cup of milk.

In the end I found this recipe from the package to be ok but not fabulous.  When my husband and daughter got home last night, my description to them, which I think is fitting is;  If the 'cuteness' factor is more important than taste, then this is a fine recipe to use.  For small children, parties where there are a lot of other foods and venues where presentation is more important than someone eating just one and savoring it, this would work fine and is simple.  But if I am serving just these mini donuts and I want the 'wow' factor to be the flavor and texture of the donut, I would probably use a traditional fried cake donut instead of baked.

Baked Mini Cake Donuts

1 1/4 c cake flour
1/2 c granulated sugar
1 1/4 t baking powder
1/8 t nutmeg
3/4 t salt
scant 1 c buttermilk (use more or less depending on the thickness of your batter)
1/2 t vanilla extract
1 egg, slightly beaten
1 1/2 T butter, melted

Preheat oven to 425 degrees.  Spray your pan very lightly with nonstick spray.  In a mixing bowl, whisk together the dry ingredients;  flour, sugar, baking powder, nutmeg and salt.  Add the buttermilk, vanilla, egg and melted butter.  Stir just until combined.  For ease of filling the molds, you can place the batter into a ziploc baggy and snip the end or just spoon the batter into the cups about 1/2 full.  Bake 4-6 minutes until the tops spring back when touched.  Let cool in pan for 3-4 minutes and then remove to cool complete.  Frost as you wish with a simple glaze and sprinkles.  (Glaze can be made with 1 cup powdered sugar, 1 T milk and 1/4 t vanilla or almond extract).

Placing the batter in a ziploc for ease of filling the cups

Out of the oven.  These don't 'brown' but stay white

Decorate as you wish!

Delicious Coffee Cake in a Loaf Pan (Like Entenmann's )

A chilly Autumn morning, fresh coffee and... coffee cake. 

This is a recipe I found years ago for a coffee cake but I made it into a loaf bread which was similar to the flavor and texture of Entenmann's.  I love to serve this bread to family and friends because not only is it awesome, but if I don't?  I'll eat the whole loaf myself within two days!








Coffee Cake
Like Entenmann's

3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt


Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.

To the rest of the flour in the mixing bowl add;

1 stick butter (not margarine)
2 eggs
2/3 milk


The batter will be thick, spoon and spread this into a greased and floured pan (I use a little of the reserved flour topping mix to flour the pan). 

To the reserved flour mixture add;

1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt

Mix this together with your finger tips until it forms pea sized crumbles. Cover the entire coffee cake with this topping. If you chose to use a cake pan you'll use all the topping, a loaf pan like I do, you will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date!

Bake at 350 degrees at least 60 minutes until a sharp knife inserted into the center comes out clean.. In my oven it takes about 1 hour and 15 minutes.