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Holiday

Empress 1908 Bees Knees
CocktailsHoliday

Empress 1908 Bees Knees

by Reed Dunn

It’s the holiday season, and a festive cocktail is in order. This simple Bees Knees features Empress 1908 gin and a homemade honey simple syrup you can make and keep on hand to use all month long. I was gifted a bottle to feature, and I was so impressed with how vibrant this simple cocktail turned out.

The stunning color comes from butterfly pea blossom, just one of the eight botanicals used to make Empress 1908. This gin is inspired by the tea and cocktail program at the Fairmont Empress Hotel in Victoria, British Columbia, which just happens to be one of my favorite destinations. I can’t wait to go back and visit the hotel, grab cocktails at the bar and a bowl of their delicious Charcoal Popcorn (trust me on this one).

Until then, I’ll mix up drinks at home, close my eyes and dream of the sights and sounds of this magical destination.

Grab a Bottle of Empress 1908 at $5 Off: You can save $5 on a 750 ml bottle of Empress 1908 Gin when you use my code EMPRESSWA5. This code is valid online at www.empressgin.com. Must be 21+ to order. Offer valid until December 31, 2020, or until supplies last.

Empress 1908 Bees Knees

Empress 1908 Bees Knees

It’s the holiday season, and a festive cocktail is in order. This simple Bees Knees features Empress 1908 gin and a homemade honey simple syrup you can make and keep… Print This
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 ounces Empress 1908 gin
  • ¾ ounce fresh lemon juice
  • ½ ounce honey syrup

Instructions

Add all ingredients to an ice-filled shaker. Shake vigorously and strain into a chilled glass. Garnish with a mini lemon wheel or a lemon peel.

To make the honey syrup: Add ½ cup honey and ½ cup water to a small saucepan over medium-high heat. Bring to a simmer, stirring until honey is dissolved. Remove from heat and bring to room temperature. Store in an air-tight container in the refrigerator for up to 1 month.

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A Home Cook’s Holiday Gift Guide
HolidayLifestyleShopping

A Home Cook’s Holiday Gift Guide

by Reed Dunn

As an Amazon Associate, I may earn from qualifying purchases linked in this post.

There are definitely a lot of reasons we would like to forget about 2020, but I think there’s been one positive to come from the year otherwise marked with so much negative energy: We’ve all been spending more time in the kitchen.

Whether people were trying new recipes, learning to cook again or just figuring out how to boil water, becoming a better home cook has provided a healthy distraction (and maybe a few healthy meals) for most of us. That’s also what inspired my Home Cook’s Holiday Gift Guide, which is my take on the gold standard of shopping lists, Oprah’s Favorite Things.

Everything on this list can be found in my own kitchen, on my wish list or in the kitchens of friends and family members who have been on the receiving end of these gifts. I’ve broken it all down by categories to help you check off as many friends and family members from your own shopping list. So, let’s get right to it.

FOR THE AMATEUR BAKER

Piping bags are a must, and I use my Wilton Decorating Kit for so much more than cakes and pastries. In fact, it’s most often used to pipe designed fillings into appetizers or make a perfect swirl of mashed potatoes for a plated presentation. Grab a 50-pack of disposable piping bags, so the recipient doesn’t run out too soon.

FOR THE MEAL PLANNER & MEAL PREPPER

Call me old school, but this handy Weekly Eats Long List Pad from Elum is a handy notebook to plan meals for the week on one side, while creating a grocery list on the other. One of these notebooks was gifted to me a few years ago, and I’ve replaced it multiple times.

The Zwilling Fresh & Save Vacuum Sealer Starter Set can also help the meal prepper without taking up as much space as the vacuum savers of years past. Zip-top bags, reusable containers and the vacuum apparatus is helpful for any kitchen.

FOR THE WINE DRINKER

If the wine drinker on your list already has it all, give them a Bear Wine Pourer & Aerator. The wine pourer has a rubber stopper that slips right onto the top of an open wine bottle and pours wine out of the bear’s mouth, while aerating it as it goes into the glass. It’s a great conversation starter and also comes in deer, dog and horse designs.

FOR THE DIGITAL GOURMET

The ThermoPro Ultra-Fast Digital Thermocouple Thermometer has a name that’s more than a mouthful, but it will make sure the internal temperature of meat and seafood is safe to put into that mouth. The quick-read digital display provides the temperature in seconds, and the foldable design is easy to tuck in a drawer.

Etekcity’s Smart Digital Scale is a great gift for anyone trying to track calories, eat healthier, bake better or meal prep. I treated myself to this scale after completing my last round of Whole30, and it’s been instrumental in helping me in my food freedom. The food scale pairs with a mobile app, where you can easily weigh, measure and share information with other health and fitness trackers.

FOR THE KITCHEN NEWBIE

A good knife aside, I think every home cook needs this Oxo Good Grips Zester & Grater. It’s my No. 1 go-to kitchen tool, as I use it to zest citrus and garlic for dressings, dips and so much more. It elegantly fine-shreds parmesan to finish off a pasta dish, too.

That zester pairs well with my other go-to kitchen tool, a citrus juicer. The Chef’n Fresh Force Lemon Juicer can juice limes, too, so there isn’t a need to have two juicers in the utensil drawer.

FOR KIDS IN THE KITCHEN

There’s a brand-new cookbook meant for the youngsters in the kitchen. My Very First Cookbook: Joyful Recipes to Make Together! is from Danielle Kartes or Rustic Joyful Food with illustrations from Annie Wilkinson. Pair the book with this Oxo Good Grips 7-Piece Measuring Cup Set to help get them started.

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Pumpkin Risotto
HolidayVegetarian

Pumpkin Risotto

by Reed Dunn

It seems we all have a can or 7 (raises hand) of pumpkin puree stashed in the way back corner of our pantry. Since I can’t seem to remember what day it is, why bother with remembering the seasons? I’m bringing back fall flavors at the beginning of spring with this Pumpkin Risotto.

I bought some Arborio rice during my last shopping trip, just to have on hand, so this dish seems appropriate. Pumpkin Risotto is a favorite among friends when I have fall dinner parties, and you can easily double, triple or quadruple the batch if you keep an eye on it.

This meal is also a nod to my friend Jan Risher, who is celebrating her birthday today and has asked friends to set a fancy table as we all focus on staying home and staying healthy.

Jan always throws the most fantastic Thanksgiving gatherings and invites everyone who needs a seat at the table. I was fortunate to attend when I lived in Louisiana, so I wanted to create a Thanksgiving table in her honor. This is the best I could do with being stuck at home and it being spring and all.

Pumpkin Risotto

Pumpkin Risotto

It seems we all have a can or 7 (raises hand) of pumpkin puree stashed in the way back corner of our pantry. Since I can’t seem to remember what… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 4.3/5
( 3 voted )

Ingredients

  • 5 cups vegetable stock
  • 1 2/3 cups Arborio rice
  • 1 cup diced yellow onion
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup pumpkin puree
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • ½ easpoon cracked black pepper
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • Parmesan cheese and toasted pecans to garnish (optional)

Instructions

Heat broth in a medium saucepan.

Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.

Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.

Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.

Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).

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Crab Claw Deviled Eggs
AppetizersBrunchHolidayPescatarianWhole 30

Crab Claw Deviled Eggs

by Reed Dunn

Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs.

This version is elevated with the addition of some crab meat I got on sale at the seafood counter. Yes, crab meat can be expensive, but it elevates these deviled eggs to a level worth splurging just a bit. In a pinch (hello, pantry recipes), you could use canned.

Crab Claw Deviled Eggs

Crab Claw Deviled Eggs

Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 ounces fresh crab claw meat
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise*
  • 1 teaspoon Dijon mustard*
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives, split
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • Pinch of black pepper

Instructions

Peel eggs and cut in half, lengthwise. Remove yolks and place in a medium bowl.

Mash yolks with the back of a fork until the texture of sand is reached. Fold in mayonnaise, mustard, lemon juice, 1 tablespoon chopped chives, paprika, salt and pepper until smooth, creamy texture is reached.

Drain excess liquid from crab claw meat and break up into egg mixture. Stir to combine and place filling in a piping bag or plastic bag to pipe into egg whites. Fill eggs and garnish with 1 tablespoon chopped chives.

*check compliance if you’re doing Whole30

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Traditional Latkes
HolidayVegetarian

Traditional Latkes

by Reed Dunn

It had been years since I’d had a good latke. That changed this weekend when my my friend said, “Come over for brunch. I’m making latkes.” I couldn’t get out the door fast enough.

After her divine latkes, I didn’t even wait a full 24 hours until I resurrected a recipe I mostly remember being taught more than 20 years ago. I was working at my first post-college job as a newspaper reporter. The office clerk was Jewish and insisted on bringing me a pile of fried latkes and doughnuts as a thank you for writing a story about Hanukkah.

Fried food when I was an impressionable 22-year-old was more valuable than cold, hard cash. There was no way I would have turned down those treats, and I knew she wasn’t going to take no for an answer. Vida was her name, and she was known for having a bit of a sassy attitude. I think she liked the fact I could keep up and sass right back.

This is my simplified version of a traditional latke recipe that will result in crispy, fried pancakes in less than half an hour. I think they would make Vida proud.

Traditional Latkes

Traditional Latkes

It had been years since I’d had a good latke. That changed this weekend when my my friend said, “Come over for brunch. I’m making latkes.” I couldn’t get out… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 medium russet potatoes
  • 1/2 yellow onion, peeled
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup vegetable oil (plus more, if needed)
  • Sour cream and applesauce for serving

Instructions

Scrub and rinse potatoes, leaving skins on. Using a box grater, shred potatoes and set aside. Shred 1/2 yellow onion and add to potatoes in cheesecloth or paper towels.

Wring out excess water, removing as much moisture as possible. Add potato and onion shreds to a medium bowl and separate with a fork. Let dry for about 10 minutes to ensure as much moisture is removed as possible.

Whisk in egg, salt and pepper.

In a large skillet over high heat, add 1/4 cup vegetable oil. Once oil is hot, drop latke mix in using a 1/4 cup measuring cup. Smash down with a fork and fry for 3 to 5 minutes per side until extra crispy.

Transfer latkes to a cooling rack over a sheet pan or on a paper towel-lined plate to remove excess oil. Serve warm with sour cream and applesauce.

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Maple Candied Pecans
DessertHoliday

Maple Candied Pecans

by Reed Dunn

Candied pecans are the treat that makes my Aunt Tonda a bit of a legend around the holidays. She sends a batch to my dad every Christmas, and he is very territorial about that annual bag of sweetness. I always try to sneak a few out of the batch without him noticing, because these are seriously the most magical treat (not a healthy treat, I might add).

This year I decided to just ask Aunt Tonda for the recipe, not sure she’d be willing to give it up. As it turns out, this isn’t a top secret recipe. That tends to be the case with many family recipes, I’m learning in my adult years. But these 4-ingredient pecans are absolutely divine, and the real secret is that they use sour cream! Who knew?

If you’re looking for a last-minute, homemade treat for the neighbors, a teacher or co-workers, I highly recommend this no-fuss recipe. They present well, and you can buy pecans in bulk (hello, Costco!) to cut down on the overall cost.

Maple Candied Pecans

Maple Candied Pecans

Candied pecans are the treat that makes my Aunt Tonda a bit of a legend around the holidays. She sends a batch to my dad every Christmas, and he is… Print This
Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 4 cups pecan halves
  • 1 teaspoon maple extract

Instructions

Add sugar and sour cream (mind blown) to a medium saucepan. Stir over medium-high heat until combined.

Continue stirring until mixture reaches a soft ball stage (240 degrees F). Note: You’ll want to use a candy thermometer to get this right. Once soft ball stage has been reached, remove from heat and stir in 1 teaspoon maple extract.

Add 4 cups pecan halves to the mixture and stir to coat. Spread out on a parchment paper-lined baking sheet to cool.

Once cool, break into small pieces and store in an air-tight container.

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Red & Green Christmas Casserole
BreakfastBrunchHolidayWhole 30

Red & Green Christmas Casserole

by Reed Dunn
Festive foods are the centerpiece of most holiday celebrations, and that’s especially true for Christmas. We have more than enough opportunities to overindulge during December, so I’ve been trying my best to create some celebration meals and dishes that are on the health-conscious side of things.

That’s certainly true with this egg dish, which I’ve given a fancier title. My Red & Green Christmas Casserole is a variation of my favorite breakfast egg bakes, filled with vegetables that add the perfect holiday colors to your table. It’s overflowing with vegetables and checks all of the boxes to be a Whole30-compliant breakfast. You can serve it warm out of the oven, and it’s even better cut up and served room temperature as part of a holiday brunch buffet.

Because the recipe is so simple, you could make variations and add cooked sausage or swap out vegetables to make multiple combinations to please every guest joining you for the holidays.
Red & Green Christmas Casserole

Red & Green Christmas Casserole

Festive foods are the centerpiece of most holiday celebrations, and that’s especially true for Christmas. We have more than enough opportunities to overindulge during December, so I’ve been trying my… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 red bell pepper, diced
  • 1/2 yellow onion, diced tomatoes
  • 2 cups zucchini, shredded
  • 1 1/2 cups chopped broccolini
  • 6 eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

Preheat oven to 375 degrees F. Oil a 9-inch pie pan or 8-inch square glass baking dish.

Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.

In a skillet over medium-high heat, add 1 tablespoon olive oil. Add in diced bell pepper and onion, stirring to cook for about 5 minutes, until onions are translucent. Reduce heat to medium and add in shredded zucchini and chopped broccolini.

Add salt and pepper to the skillet. Cook vegetables, stirring often, for about 7 to 10 minutes or until water is mostly cooked out of zucchini. (Note: If your zucchini is too watery, you will end up with a runny casserole.)

Spread vegetables into prepared baking dish. Crack eggs into a medium bowl and whisk together until well combined. Pour over vegetable mixture and bake for 24 to 28 minutes, until eggs are set.

Let cool for 10 minutes, or until room temperature. Cut and serve.
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Homemade Gift Idea: Taco & Fajita Spice Blend
Holiday

Homemade Gift Idea: Taco & Fajita Spice Blend

by Reed Dunn

Holiday gift giving can be impersonal and impractical, not to mention a real stress-inducing activity during this already-hectic time of year. Deciding what to get everyone on my list has been a little extra overwhelming for me this year.

In an effort to get back to the real reason we give gifts at the holidays, I’m trying to make way for some hand-crafted and homemade goodies and gifts this year.

This Taco & Fajita Spice Blend is a great way to present your friends and loved ones with a handmade gift that’s not only thoughtful, but also affordable and useful. I bought spices in bulk from that big, online retailer that has a signature smiling arrow in the logo. All together, the spices cost me less than $40. That’s enough to easily make 15 to 20 gift-size jars of this magical blend.

I like to use this spice mixture for oven-roasted shrimp, fajita platters and tossed in to spice up my breakfast potatoes. It works well to dust atop eggs, as well as stirred into whatever you’re using to make Taco Tuesday a bit more magical.

Depending on the batch size you want to make, just choose a measuring device that’s consistent. If you want to make a smaller batch, use a tablespoon. Larger batches might call for a larger measuring cup.

(Note: I used a 1/2 cup measuring cup for my latest gift batch, and it made 8 of the pictured gift jars with plenty of leftover spices to at least create another 8 jars full.)

Homemade Gift Idea: Taco & Fajita Spice Blend

Taco & Fajita Spice Blend

Holiday gift giving can be impersonal and impractical, not to mention a real stress-inducing activity during this already-hectic time of year. Deciding what to get everyone on my list has… Print This
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 parts chili powder
  • 4 parts ground cumin
  • 2 parts sea salt
  • 1 part garlic powder
  • 1 part paprika
  • 1 1/2 parts dried oregano
  • 1/2 part ground black pepper
  • 1/2 part onion powder

Instructions

Determine what size of measuring device (perhaps a tablespoon or a 1/2 cup measuring cup), and add all spices to a large bowl.

Mix well with a wooden spoon or metal whisk.

Individually portion in small jars or decorative tins. Dress them up with ribbon and gift tags. Optionally, you can add the ingredient list or some recipe recommendations for the spice blend.

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Holiday

Seattle Holiday Gift Guide 2019

by Reed Dunn

If you’re shopping for a food lover, home cook or someone looking to add a little flair to their life, these are my top 5 picks for holiday gifts in 2019. I’m no Oprah, though I guess you could say these are technically some of my favorite things.

The items on this list are made in Seattle (or nearby), as I always try to shop local during the holidays. It’s a great way to support small business and provide your friends and family with gifts they likely haven’t seen before.

Any Piece, M. Bueno Pottery
From juicers and spoon rests to the most beautiful serving pieces, I am absolutely obsessed with the speckled look of handmade pieces from this Olympia, Wash.-based artist. The price is unmatched when it comes to custom-made pottery, and the consistent designs elevate any kitchen or dining room table.

Available at mbuenopottery.com, starting at $15.

Large Nonstick Skillet, Abbio
Earlier this year I partnered with Abbio to make a Green Shakshuka, but that’s not the reason I’m recommending this skillet. The 11-inch skillet is versatile for many dishes from eggs to salmon and the occasional shrimp curry. For those who are hard on their pots and pans, this is a great all-use skillet that also can go from stovetop to oven (up to 450 degrees) to finish off any dish. It’s easy to clean, and even comes with a hot pad in your choice of colors.

Available at abbiokitchen.com for $77.

Ultimate Charcuterie Collection, Made in Washington Stores
A real taste of the Pacific Northwest, the Ultimate Charcuterie Collection was curated by the fine folks at the Made in Washington stores. It includes SeaBear Smokehouse salmon, lox from Gerard & Dominique, two types of salami from Coro by Salumi, Beecher’s famous Flagship Cheese, a jar of mustard from famed chef Tom Douglas, stone fruit preserves from Girl Meets Dirt and a bag of Truffle Infused Almonds from Recipe 33. This mondo pack is a perfect gift for parents, grandparents or the hard-to-shop-for-couple on your list.

Available at madeinwashington.com for $100.

Flower Subscriptions, The Stemmery
While it’s only available for delivery in the Seattle area, the flowers designed by The Stemmery provide a seasonal peek inside what’s happening outside your door. Fresh bouquets you can arrange yourself or have delivered pre-arranged come in a variety of delivery options. These flowers make the perfect centerpiece for dinner parties or just to add some life to your dining table throughout the year.

Available at thestemmery.com, starting at $35.

Firefly Salt Mini Trio, Firefly Kitchens
I love a good finishing salt or seasoning blend, and the team behind Firefly Kitchens’ incredible line of krauts and fermented goodies has done it, again. The Firefly Salts, which I love to sprinkle on eggs and popcorn, now come in petite stocking-stuffer sized mini jars. A 3-pack will cost you just about $12 at a farmers market or local food show, but it’s available online as a package deal with Fresh & Fermented, the cookbook written by the company founders.

Available at fireflykitchens.com for $40 (includes cookbook and 3 mini salts).

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Creating the Perfect Charcuterie Board
AppetizersHolidayParties & EventsSnacks

Creating the Perfect Charcuterie Board

by Reed Dunn

Whenever I am planning a dinner party or gathering of any type, I think it’s important to have snacks or appetizers ready before the first guest rings the doorbell. Sometimes it’s just a bowl of pistachios with an empty vessel for visitors to discard their shells. Having some type of food available upon arrival is even more important to me than the main dish or a cocktail pairing.

People often adjust their eating plan for the day, based on the invitation or time of an event. More often than not, they are arriving at the door past the point of hunger. Guests normally will have skipped a meal or extended the time between meals, expecting you might be presenting a buffet of options.

When the occasion calls for it, I like to have a choose-your-own-adventure approach to my appetizer selection. That’s where the mighty charcuterie board comes into play. It’s a fun appetizer to put together and, as a pescatarian, it’s a great way to please my meat-eating guests. Let’s face it, the occasion is rare they will be served meat otherwise.

So, how do you go about putting together the perfect charcuterie board? It’s quite simple, and can even be more affordable than other options. Here are my tips for what you’ll need:

  • Start with an attractive board or serving platter. The round platter pictured here was only $12 at Anko. While it is showing currently out of stock, there are many options at a similar price point. Also grab a couple of small dishes or other boards from your existing collection to use for olives or as a spillover board (see the picture).
  • Choose a variety of cheese types. I like to start at Trader Joe’s, which has a wide variety of cheeses at a lower price point than many other retailers. I started with a chunk of Beecher’s Flagship and a Trader Joe’s-branded blue cheese. I added in Smoked Gouda to provide a different texture.
  • Buy a multi-pack of sliced meats. Because I don’t eat meat, I don’t like to have a bunch of salami or meat left after the event. Especially during the holidays, variety packs for this very purpose are widely available. If you live near a specialty meat shop, you might even be able to ask the purveyors to select a dozen or so slices of a few of their recommendations.
  • Grab crackers and accompaniments. If you have access to a bulk section, get olives, dried fruits or nuts in smaller quantities. Grab two or three types of crackers of “crunchy” dippers. Again, Trader Joe’s has a great selection and even carries a multi-pack of crackers that does the work for you.
  • Add a few special touches. On the main board pictured here, I wanted to highlight some delicious local-to-Seattle favorites of mine. Adding things you love that others may not have seen is a great way to start the conversation. I added a jar of Italian Plum Cutting Preserves from Girl Meets Dirt and a Triple Toffee Truffle Bar from Seattle Chocolates.

Once you have gathered all of your ingredients, which may also include grapes or other sliced, fresh fruit, you can start building the board. I like to cut at least one of the cheeses completely into bite-size chunks and start every other cheese chunk by cutting off a few servings. This removes the pressure and intimidation from guests who don’t want to be the guy who actually did cut the cheese and ruin your presentation.

By not cutting all of the cheeses into bite-size pieces, your board will last longer. If everything is cut into bite-size pieces, the entire thing will walk away in minutes. Remember: Your guests are likely arriving hungry.

So, how do you know how much to serve? Great question. I try to have enough elements for guests to fill a small appetizer plate with 8 to 12 pieces from the charcuterie board. They might go back for a second round, but they’ll definitely nibble more slowly once things start disappearing.

Plus, if you’re serving this as an appetizer, you want to make sure guests are ready to enjoy the main courses of the evening. However, if you’re serving a board as the main source of food for a party or event, I suggest you double the ingredient list, hold half of it back and refill once or twice throughout the evening.

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