Best of all, this recipe comes together with very straightforward techniques and a selection of simple, everyday pantry staples. Here at Living the Gourmet, we absolutely love the rustic, cozy spirit of Italian-inspired home cooking, and that means the kinds of dishes that fill the kitchen with the aromas that bring everyone to the table. This recipe captures exactly that, while keeping things as accessible as possible, courtesy of one very hardworking piece of kitchen equipment: a heavy cast iron skillet. We use the cast iron skillet to char the garlic and toast the stuffing, and a larger one to cook the pork roast. This ensures the entire recipe remains simple, with minimal cleanup.

Read on, and we'll walk you through everything you will need to prepare this recipe at home, from picking the right cut, opening and stuffing the roast with confidence, how to tie the roast securely (should you need to), and how to roast it to the perfect temperature.

Why You'll Love This Stuffed Pork Roast

• Layers of Flavor: The roast features an outer crust, made from an oregano and olive oil herb rub, with a savory filling of spinach, sweet charred garlic, panko, and Romano cheese as the stuffing.
• Irresistible Texture: The cast iron holds and radiates steady heat. This helps the exterior of the roast to develop a flavorful, golden crust, while the interior stays moist and juicy. Crisp exterior, tender interior.
• Impressive but approachable: Opening and stuffing the roast might sound advanced and complicated or time-consuming, but if you follow the directions below, it actually takes just a few minutes and requires nothing more than a sharp knife and (potentially) some butcher's twine. I say this because all we're actually doing is opening pockets in the roast from its natural seams, and then stuffing those seams.
• Versatile: While this is a great centerpiece as a holiday roast, it also serves beautifully as a Sunday roast, or as the centerpiece for a dinner party. What's more, the leftovers are great, reheating beautifully or serving deliciously in sandwiches.
• Simple Ingredients: Everything in the stuffing and the crust you've likely already got on hand in your fridge or pantry, or is simple and affordable to find at the supermarket. We're using nothing fancy, nothing hard to find, and nothing expensive.

Key Ingredients and Substitutions

We've formulated this recipe such that each ingredient is playing a clear role. For exact measurements, see the recipe card below.

The Pork Roast and Rub

• Pork Rib End Roast: For this recipe, we're using a pork rib end roast, which is the rib end of the pork loin. This cut is also sometimes labeled as pork loin rib end roast. This particular cut is a terrific choice for stuffing. Due to being cut from the end of the loin closest to the pig's shoulder, a pork rib end roast has quite a bit more marbling than leaner center cuts, and that extra marbling means a richer flavor and moister meat. Fortunately for this recipe, it also has natural seams between its muscles, and these make for a convenient guide as to where to open up the roast for stuffing.
• Alternative Cuts: A center-cut pork loin roast is the best substitute, in my opinion. It has a very uniform shape, which helps facilitate even cooking and easier slicing. However, it is markedly leaner than a pork rib end roast, which means a slightly less rich flavor and slightly drier meat. Alternatively, a boneless pork shoulder, which is also sometimes labeled as pork butt, can be substituted as well. While a boneless pork shoulder can be stuffed very nicely, it does behave very differently than a pork rib end roast, as it has much more fat and connective tissue, and thus requires a long, slow cook time to achieve a much higher internal temperature so that it becomes tender. As such, while a boneless pork shoulder can work for today's recipe, it is probably better saved for slow-roasting recipes.
• The Herb Rub: We stir together extra virgin olive oil, dried oregano, garlic powder, coarse black pepper, and salt to create a coarse paste. Crush the oregano between your palms before adding it in to release its aromatic oils and a richer flavor - bonus points if you use a mortar and pestle. Kosher salt is a good choice here, as is any large-grain salt. The olive oil works to form the paste and ensure that the seasonings all stick to the meat, as well as helping to encourage a golden exterior. This is not a recipe for fancy or expensive olive oil, as most of the delicate qualities in expensive oils are stripped away during the oven roasting process.

The Savory Garlic and Spinach Stuffing

• Charred Garlic Cloves: Rather than mincing the garlic raw, we're toasting it whole and unpeeled in a dry cast iron skillet until the garlic's skin blisters and blackens. The skin protects the garlic itself from the heat, allowing it to soften rather than burn, which works to mellow the garlic's naturally sharp bite, while bringing out a gentler, sweeter flavor with hints of caramel and some smokiness. Once cooled, pop the garlic from its skin and mash it into a paste. And please, do allow the garlic to cool first, as there's no reason to burn your fingers.
• Toasted Panko Breadcrumbs: The panko is what gives this stuffed pork roast recipe its body and texture, by providing some crisp contrast to the otherwise tender meat. Toasting the panko dry, before any oil goes in, is vital, as the dry heat works to brown the crumbs evenly, while also giving them a nutty, toasty flavor. If you add the oil first, then the crumbs absorb it almost immediately and tend to brown unevenly, or turn greasy instead of crisp. Use plain panko, not seasoned, since the stuffing has all of its own seasonings. Using seasoned panko risks making the roast too salty.
• Baby Spinach and Italian Parsley: The greens bring some color to presentation, while giving freshness to the palate, and a mild, earthy balance to the richness of the cheese and the pork. Meanwhile, the flat-leaf Italian parsley adds bright, clean herbal notes to the mix. Keep in mind that baby spinach wilts in about a minute.
• Grated Romano or Parmesan Cheese: We want to use a hard and sharp Italian cheese that will bind the stuffing together and give it savory depth to complement the pork. Any Italian grating cheese works for this purpose, so it's your choice of Romano, Parmesan, Asiago, or whatever other Italian grating cheese suits your taste.

Essential Equipment

• Cast Iron Skillets: For this recipe, you will need two different cast iron skillets. First, we'll want a small or medium skillet (roughly 8 to 10 inches in diameter) for charring the garlic and toasting the stuffing, since the smaller surface works to keep the crumbs from scattering and burning. Then you will need a larger skillet of about 12 inches in diameter to give the roast room to cook - and giving the meat enough room during cooking is absolutely vital. Additionally, I personally believe that cast iron is perfect for this recipe because it heats evenly and then holds that heat steadily and reliably in the oven, which helps the exterior of the roast to achieve that gorgeous browned outer crust.
• Parchment Paper: This has been my number one kitchen hack for a long time, and I recommend parchment paper every chance I get. The reason I recommend it so strongly is that nothing makes cleanup easier than parchment paper, and nothing prevents sticking better than parchment paper. Additionally, the parchment paper helps prevent the bottom of the roast from burning against the pan.
• A Sharp Chef's Knife and (Potentially) Butcher's Twine: For this recipe, you want a long, sharp knife. And please, I mean it when I say the knife needs to be sharp because you want the cuts for the stuffing to be as clean as possible. Additionally, a paring knife works beautifully for opening the roast's natural seams. Finally, if you need to secure the roast shut (such if the roast is particularly heavy or you cut particularly deep into the seams), you'll want cotton butcher's twine, sometimes labeled as kitchen string. Cotton butcher's twine is my preference for securing the roast shut while it cooks. I recommend against synthetic string, which can melt in the oven.
• A digital meat thermometer: I used to set timers and eyeball whatever I was cooking, while relying on the press test, but honestly, without using a meat thermometer there's no denying that any other test for doneness is just educated guesswork. A digital meat thermometer removes the guesswork and tells you precisely when the meat is done. Remember, even well-marbled pork is still a lean meat, and that means that the difference between juicy and dry is just a few degrees.

Step-By-Step Instructions: How to Make Stuffed Pork Toast

Step 1: Prep the Rub

In a small bowl, we combine the garlic powder, crushed oregano, salt, black pepper, and the olive oil. Then stir until it forms a paste. While I recommend stirring until you've got a spreadable paste, do keep in mind that it will be coarse. Set it aside while you make the stuffing.

Step 2: Char the Garlic and Toast the Stuffing

• Charring the Garlic: Heat a small cast iron skillet over medium-high heat, and then add the unpeeled garlic cloves to the dry skillet and let them toast like that for 4 to 6 minutes. Turn them every 1-2 minutes, letting them roast until the skins are charred in spots and the garlic smells fragrant. Once they are charred and fragrant, transfer the cloves to a plate and let them cool. Once they are cool enough to handle, peel off the skins and mash them.
• Toasting the Panko: Wipe the skillet clean and return it to medium heat. Add in the dry panko and toast it, stirring constantly until golden brown. This should only take 1 to 2 minutes. Watch the panko closely, as it goes from beautiful golden brown to burnt very quickly. Once the panko is golden, drizzle in 1 tablespoon of olive oil and toss to coat. Add in the chopped spinach, salt, pepper, and a second tablespoon of olive oil (yes, the two tablespoons of olive oil need to be done separately), and cook for another minute, just until the spinach wilts. Then remove the skillet from the heat immediately, fold in the mashed garlic, chopped parsley, grated Romano, and a final tablespoon of olive oil. Stir until evenly combined, then transfer the stuffing to a bowl. Moving the mixture out of the hot skillet keeps the cheese from melting onto the pan and the crumbs from overbrowning. Let the stuffing cool slightly while you prepare the pork to be stuffed.

Step 3: Prep the Oven, Open the Seams, and Stuff the Pork

• Preheat the Oven: Preheat the oven to 350 degrees F, and line your larger cast iron skillet with parchment paper.
• Open the Seams: Start by placing the roast on a clean cutting board. Look and feel around the pork roast for noticeable seams, and then use a paring knife to open those seams. We are not looking to slice through or along these seams, only to open them enough to stuff the pork. Once the seams are open, push the stuffing into the seams as deep as it will go. Some seams will run all the way through to the other end of the roast; others will only go an inch or two. This is perfectly fine. Patience is your best friend for this part of the recipe. Take your time, and be gentle.
• Stuffing: Press the stuffing into the small pockets created within the seams, and push the stuffing in as far as it will go. Fill each seam to the very rim of the pocket.
• Tying (If Necessary): A pork rib end roast can be a delicate piece of meat and can decide to fall apart. If this starts to happen, don't worry; simply close the pork back into its original shape, and then tie it shut with a few strands of butcher's twine.

Step 4: Sear and Roast in Cast Iron

• Optional Sear: For a deep golden crust, you can opt to sear the roast on the stovetop before it goes into the oven. To do this, heat the large cast iron skillet over medium-high heat with a thin layer of olive oil. We are not yet using parchment paper - that's for when the roast goes into the oven. Sear the roast for about 2 minutes per side, until lightly browned all over. Because the rub contains garlic powder, which can scorch quickly, keep the heat at medium-high rather than high, and keep the sear brief. Once finished, transfer the roast to a plate, carefully line the skillet with parchment paper, and return the roast to the skillet. Searing gives the roast a head start, so begin checking the temperature a little earlier if you choose to do this.
• Oven Roast: Set the roast in the parchment-lined skillet and roast at 350 degrees F for 20 to 25 minutes per pound, or roughly 70 to 80 minutes for a three-and-a-half-pound roast. I advise that you begin checking the internal temperature at the 60-minute mark by inserting a meat thermometer into the thickest part of the meat, being sure to avoid the stuffing, which can give a misleading reading.

Step 5: Resting and Serving

When the meat thermometer reads 140°F to 142°F, remove the roast from the oven. Then transfer it to a cutting board and tent it loosely with aluminum foil. Let the roast rest for about 8-10 minutes, during which the carryover cooking will raise the internal temperature to the safe minimum of 145°F. During this time, the juices will settle back into the meat, rather than running out onto the board, which is what will happen if you slice the meat too early.

Pro Tips for the Best Stuffed Pork Roast

Don't Overcook: Temperature is the Guide, Not Time

Consider the 20 to 25 minutes per pound guideline as a starting point, not as final guidance, as no two roasts are exactly alike. The roast's thickness, its starting temperature, how full the stuffing is, and how accurate your oven reports and holds its temperature are all factors that affect cook time. Also, bear in mind that pork loin is a lean cut, and as such it does not have much fat to keep it moist if it cooks too long. A few degrees past 145 degrees F, it begins to dry out. As such, I fully recommend relying on your meat thermometer rather than the clock alone. Start checking early, and pull the roast from the oven at 140°F to 142°F. Remember, it is far easier to return an undercooked roast to the oven than it is to somehow rescue an overcooked roast. Do note that 145°F to 150°F is considered medium rare for pork.

For more even cooking, let the roast sit at room temperature for about 20 to 30 minutes before it goes into the oven as the oven preheats. A roast that goes in straight from the refrigerator will cook less evenly, with the outer layers overcooking before the center catches up.

Prevent Stuffing Spillage

As we are only stuffing the seams of the roast, the roast should be able to be placed in the oven as is. However, be sure to take notice of how fragile the roast appears and feels after having stuffed the seams. If the roast feels fragile, or does not appear to be keeping its shape, then I suggest binding it with a few strands of butcher's twine.

Make-Ahead Friendly (Sort Of)

This recipe can be broken down into four stages, which makes it a great option for stress-free entertaining. The stuffing can be made up to a day ahead of time; just be sure to let it cool completely, and then store it in an airtight container in the fridge. The herb rub can also be mixed a day or two ahead as well. Meanwhile, the pork roast's seams can be opened a day ahead, and then the roast itself can be wrapped and stored in the refrigerator. With the stuffing and roast already prepped, that means all you have left to do the day-of is stuffing, tying (if needed), and then seasoning, which all should take no more than ten minutes.

Safety Note: As a matter of food safety, do not stuff the roast until you are ready to cook it. The USDA advises against stuffing raw meat ahead of time, as the stuffing sits in contact with the raw meat for hours, allowing bacteria to grow.

Let the Roast Rest

We've all been there - the roast comes fresh out of the oven, it's crackling and moist, and the temptation to slice right in is almost overwhelming. Do not give in to this temptation. Resting is essential, as it allows the juices to redistribute and gives the stuffing time to set. It also allows for carryover cooking to bring the roast fully to 145 degrees F. Slicing too soon will allow the juices to run out onto the cutting board, drying the roast.

Serving Suggestions and Pairings

Side Dishes

• Roasted Baby Potatoes: A quick, Italian-style potato salad would pair deliciously, perhaps tossed with olive oil, salt, and herbs.
• Garlic Butter Green Beans: Green beans tossed in garlic butter would bring delightful freshness and some veggie crunch to the plate, as well as a nice pop of color.
• Crisp Italian Chopped Salad: A bright, crisp chopped salad, perhaps with a red wine vinaigrette, works to cut through the richness of the roast, refreshing the palate.
• Honorable Mentions: Polenta, roasted root vegetables, sautéed broccoli rabe, or a nice loaf of crusty Italian bread to soak up the pan juices would all be great options as pairings.

Wine Pairing Suggestions

• Cabernet Franc: For herbal synergy, I recommend Cabernet Franc, as the wine is famous for its naturally herbal, savory profile, often featuring notes of dried herbs, oregano, black pepper, and subtle hints of pyrazines (bell peppers or leafy greens). These flavors complement this recipe deliciously by playing into the rub and the stuffing directly. Furthermore, Cabernet Franc has bright acidity, which cuts right through the rich, fatty goodness of the pork, cleansing the palate between bites. In my opinion, this is the ideal pairing for the roast.
• Chianti Classico: With lively acidity and an overall savory, herbal character, Chianti Classico is a natural pairing for the roast's oregano and garlic.
• Pinot Grigio: For a white wine pairing, opt for a crisp, dry Pinot Grigio. This pairing brings refreshing acidity and a light body that works to balance the richness of the pork and the stuffing.

Frequently Asked Questions

More Delicious Pork Recipes from Living the Gourmet

• Easy Stuffed Pork Tenderloin Recipe: One of our most popular recipes here on Living the Gourmet, our stuffed pork tenderloin is perfect for holiday tables, weekend dinner parties, and makes for great leftovers.
• Oven Roasted Pork Shoulder with Glaze: Another of our most popular recipes, this is a quintessential holiday pork roast, with a sweet and smoky glaze.
• Slow Roasted Boneless Pork Butt: Our slow-roasted pork butt is Rich and flavorful, with a crispy crust that is sweet, savory, and sticky. The marinade is simple to prepare, and the slow roasting process is a mostly hands-off affair.

Garlic and Herb Stuffed Pork Roast Recipe

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• Author: Living the Gourmet
• Total Time: 1 hour 55 minutes
• Yield: 6-8 servings 1x

Print Recipe

Description

A juicy cast iron port roast filled with charred garlic, spinach, toasted panko, and Romano cheese, wrapped in a golden oregano herb crust.

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Ingredients

Units USM

For the Garlic & Herb Rub:

• 1 tbs. extra virgin olive oil
• 1 tsp. garlic powder
• 1 tsp. dried oregano (crushed between your palms)
• 1 tsp. coarse ground black pepper
• 1/2 tsp. salt

For the Spinach & Charred Garlic Stuffing:

• 4-5 fresh garlic cloves (in their skins)
• 1 cup plain panko breadcrumbs
• 3 tbs. extra virgin olive oil (divided)
• 1 cup fresh baby spinach leaves (roughly chopped)
• 1 cup fresh Italian parsley (chopped)
• 1/4 cup grated Romano or Parmesan cheese
• 1/2 tsp. salt
• 1 tsp. coarsely ground black pepper

For the Meat:

• 3.5 lb. pork rib end roast (or center-cut pork loin roast)

Equipment Needed

• Small or medium cast iron skillet (for stuffing prep)
• Large cast iron skillet (for roasting)
• Parchment paper
• Chef's knife or paring knife
• Kitchen string / Butcher's twine
• Instant-read digital meat thermometer

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Instructions

Prepare the Herb Rub Paste:

1. In a small bowl, combine the olive oil, garlic powder, crushed oregano, black pepper, and salt. Stir into a paste and set aside.

Char the Garlic:

1. Heat a small cast iron skillet over medium-high heat. Place the unpeeled garlic cloves in the dry skillet.
2. Toast for 4-6 minutes, turning occasionally, until the skins are charred and fragrant.
3. Remove the cloves from the skillet and allow them to cool. Once cool enough to handle, slip off the skins and finely mince or mash the softened garlic. Set aside.

Toast & Assemble the Stuffing:

1. Wipe the skillet clean and return to medium heat. Add the dry panko breadcrumbs and toast, stirring constantly, until golden brown (1-2 minutes, watch closely as they burn easily).
2. Drizzle 1 tablespoon of olive oil over the crumbs and toss to coat.
3. Add the chopped baby spinach, salt, pepper, and a second tablespoon of olive oil. Cook for about 1 minute or just until the spinach wilts.
4. Remove the skillet from the heat immediately to prevent burning.
5. Fold in the mashed charred garlic, chopped parsley, grated Romano cheese, and the final tablespoon of olive oil. Stir until well combined. Transfer the stuffing to a bowl to prevent the cheese from sticking to the hot pan.

Stuff the Pork Roast:

1. Preheat your oven to 350°F (175°C). Line a large cast iron skillet with parchment paper.
2. Place the pork roast on a clean cutting board. Using a sharp knife, find the natural seams between the muscles and wedge them open with the knife. These are natural pockets between flaps of muscle meat, as well as between the muscle meat and marbling. Many of these seams should run the length of the pork roast, while others will be of varying depths. We are only looking to stretch or open the seams, not to slice through the pork.
3. Once the seams are open, stuff each resulting pocket thoroughly.
4. Once the pockets are stuffed, assess whether or not the pork is holding its shape. If the pork is not holding its shape, or if you are uncertain, secure the pork shut with a few strands of butcher's twine.

Season and Bake:

1. Rub the prepared herb rub paste evenly over all exterior surfaces of the pork roast.
2. Place the stuffed roast into the parchment-lined large cast iron skillet.
3. Roast in the oven at 350°F for 20-25 minutes per pound (roughly 70-80 minutes total). Begin checking internal temperature at the 60-minute mark.
4. Remove the roast from the oven when an instant-read meat thermometer inserted into the thickest part of the meat (avoiding the stuffing) reads 140°F-142°F.

Rest and Serve:

1. Transfer the roast to a cutting board and let it rest loosely tented with foil for 8-10 minutes. Carryover heat will bring the internal temperature up to the safe minimum of 145°F while keeping the meat juicy.
2. Snip and remove the butcher's twine. Slice into thick portions and serve warm with pan juices.

• Prep Time: 10 minutes
• Resting Time: 10 minutes
• Cook Time: 70-80 minutes
• Category: Dinner
• Cuisine: American

And that's our Garlic and Herb Stuffed Pork Roast Recipe. If you have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you.

Happy Cooking!

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The post Garlic and Herb Stuffed Pork Roast Recipe appeared first on Living The Gourmet.

Quick Answer

To cook a tender eye of round roast, start by seasoning it with salt a day ahead, then sear it on all sides, and roast it low and slow at 225-250°F until the center reaches 125-130°F for medium-rare. Then let the roast rest for 15 to 20 minutes on the counter. After that, slice it as thinly as possible, slicing against the grain. To summarize, we roast at low heat, aim for a moderate internal temperature, and then we slice it thin against the grain. That's how we make this lean cut of beef tender.

Why Eye of Round Gets Tough

True to its name, eye of round comes from the round of the cow, which is the hind leg. This is a hard-working muscle, and as such is naturally very lean, meaning there is very little fat marbling and very little connective tissue. This precise combination creates several problems.

• Too Little Fat: Not only does fat serve as flavor, but it also works to keep meat moist and tender as it cooks. Fat reduces into liquid as it heats up, and that liquid permeates into the meat, keeping the meat moist and, in turn, tender. Without enough fat, meat dries out rapidly once it passes the medium threshold.
• Not Enough Collagen For Braising: Connective tissue breaks down into a gelatin-like substance (collagen) during long braises as it heats up. Since eye of round lacks connective tissue, it can become stringy rather than tender if braised for hours.
• Tight Muscle Fibers: Eye of round has a long and dense grain, and that makes thick slices chewy, even if the meat is properly cooked.

The solution to these issues is to cook the roast gently to a lower internal temperature, rather than trying to cook it until it becomes tender or falls apart as it would with fattier roasts.

Method 1: Low and Slow Roasting (Recommended)

Low and slow roasting is the most reliable way to turn even the most stubborn cuts of meat moist and tender, and the eye of round is no exception.

1. Dry Brine: Season the roast generously with kosher salt, or about one teaspoon per pound. Make sure you rub down every bit of the roast's outer surface. Then refrigerate it uncovered on a rack for 12 to 24 hours.
2. Bring it to room temperature: Take the roast out of the fridge about an hour before cooking to let it rest and warm.
3. Seat It: Pat the roast dry, rub it down with oil, and season with pepper and garlic. Then sear it in a hot cast iron skillet for 2 to 3 minutes per side. We want it deeply browned all over its outer surface.
4. Roast Low: Place the roast on a rack in a roasting pan or heavy cast iron skillet and cook in a 225-250 degrees f oven until the center of the roast reaches 125-130°F. A 3-pound roast usually takes about 1 and a half to 2 hours.
5. Rest: Tent the roast loosely with aluminum foil and rest it for 15 to 20 minutes. The temperature of the roast will rise another 5 degrees or so during this rest period.
6. Slice Thin: Slice the roast against the grain as thinly as you can manage.
7. Serve: Plate the slices, and serve.

Low heat cooks the roast evenly through to the center, and that means you get rosy red meat throughout, instead of a grey outer ring centered around a pink middle.

Method 2: Reverse Sear

The reverse sear, just as the name implies, flips the order of the low-and-slow roast and produces an excellently crisp crust. Here's how to pull it off:

1. Dry Brine as in Method 1: Season the roast with salt, and then let it sit uncovered in the fridge for 24 hours.
2. Roast: Roast at 225°F until the center reaches about 120°F.
3. Rest: Remove from the oven and rest for at least 10 minutes.
4. Sear: Sear in a very hot skillet, or in a 500°F oven, for a few minutes per side until it is well browned.
5. Slice: Slice thinly against the grain.

Method 3: The High-Heat, Oven-Off Method

A popular home method that starts the roast at high heat and then finishes it with the oven turned off.

1. Preheat the oven to 500°F
2. Roast the seasoned eye of round for 7 minutes per pound.
3. Turn the oven off and leave the roast inside, door closed, for two to two and a half hours.

This method can work beautifully, but results vary quite a bit depending on your oven's insulation and the size of the roast. If attempting this method, always confirm the internal temperature of the roast with a thermometer before serving rather than relying on time alone.

Internal Temperature Guide

For tenderness, eye of round is best served at medium-rare to medium. Cooked past medium, and the lack of fat makes the roast noticeably drier and tougher than it otherwise should be.

Food Safety Note: The USDA recommends cooking whole cuts of beef to at least 145°F with a 3-minute rest. While many cooks prefer whole roasts cooked to medium-rare, USDA guidance advises against this if serving young children, pregnant guests, or anyone with a weakened immune system.

Why a Meat Thermometer Matters

A few degrees can make the difference between tender and tough for a lean cut of meat such as an eye of round. Think of it this way - all cook time charts are guides for achieving a set internal temperature for the meat being cooked. In that regard, time charts really are estimates, as every roast varies in shape, thickness, and starting temperature, all of which can affect how long it takes to achieve a certain internal temperature. As such, an instant-read thermometer is the single most useful tool in making certain that your meat is cooked to perfection. Insert it in the thickest part of the roast, and you've taken the guesswork out of the cooking process.

How to Slice Eye of Round

For an eye of round roast, how you slice it is just as important as how you cooked it. Here's how to slice it right.

• Find the Grain: Look for the long lines of muscle fibers that run along the roast.
• Cut Against It: Slice perpendicular to the lines of muscle fiber. This shortens the fibers so that each bite is more tender.
• Slice Thin: Aim for no more than one-eighth of an inch in thickness. Thin slices are much more tender than thicker ones with this particular cut of beef.
• Use a Sharp Knife: I know this might sound like I'm stating the obvious, but not only is slicing with a sharp knife easier, but it is also safer. Thus, use a long, sharp knife for slicing to make clean, thin cuts. For deli-style roast beef, chill the cooked roast and use an electric knife or meat slicer.

Should You Marinate Eye of Round?

Marinating adds flavor, but a marinade does not penetrate deeply enough into lean, tough meats to make the whole roast significantly more tender or flavorful. A dry brine with salt, on the other hand, does more for both seasoning and moisture. If you want to add flavor, then rub the roast down with garlic, herbs, and pepper, or serve it with a sauce.

Can You Make Pot Roast with Eye of Round?

While you can make a pot roast with eye of round, it is definitely not the best choice for doing so. As mentioned above, eye of round has very little fat and very little collagen, and as such, slow braising tends to leave it dry and stringy rather than fork-tender.

Common Mistakes

• Cooking at High Heat the Whole Time: High heat will overcook the outside before the center is done.
• Overcooking: Cooking past medium is the most common reason that eye of round turns out tough.
• Skipping the Rest: Slicing immediately after roasting lets the juices run out onto the cutting board. The rest is vital to a tender, juicy roast.
• Slicing too Thick: Even a perfectly cooked eye of round will be chewy in thick slices. Slice thin.
• Cutting with the Grain: Cutting with the grain, rather than against the grain, leaves long muscle fibers intact, making each bite tough and chewy.

Serving Ideas

Eye of round shines when sliced thin and served with:

• Au jus or pan gravy
• Horseradish cream sauce
• Roasted potatoes and vegetables
• Yorkshire puddings or popovers

Leftover eye of round makes excellent roast beef sandwiches, French dip, or salads.

Storing Leftovers

Leftover eye of round roast should be refrigerated within 2 hours in an airtight container. I recommend using leftovers within 3 to 4 days. They are best served cold in sandwiches or gently rewarmed in a splash of au jus sauce or broth, as this keeps the slices from drying out.

Bottom Line

The key to a tender eye of round roast is gentle cooking and smart slicing. Salt it ahead of time, then sear it, roast it low until the center reaches 125-130°F, then rest it, and slice it thinly against the grain. If you treat eye of round as a lean roast, as opposed to a cut for braising, then this budget-friendly roast can be every bit as satisfying as more expensive options.

For more on roasting, see our Guide to a Perfect Roast and our guide to a Garlic and Herb Stuffed Rib End Pork Roast.

The post How to Cook Tender Eye of Round Roast appeared first on Living The Gourmet.

Made with just six core ingredients, this homemade fruit spread brings together dried figs, raisins, dried apricots, toasted pecans, honey, and a touch of balsamic vinegar. The figs add deep, jammy sweetness, the raisins add a caramel-depth of flavor, while the apricots bring a bright, gently tart fruitiness. Toasted pecans add a lovely nuttiness and texture, and the balsamic vinegar brings everything into balance with its subtle sweetness and pleasant acidity.

The result is a thick, richly flavored spread that feels equally at home on an appetizer board or tucked into a homemade dessert. I particularly love recipes like this, which leave a little room for imagination in the kitchen. In fact, I used some of this very spread to make fig and oat bars, a recipe I look forward to sharing here soon.

Now you may be wondering- balsamic vinegar in a dessert bar? Absolutely! In fact, I've shared these Strawberry Balsamic Muffins topped with a buttery streusel on top. Balsamic vinegar has a perfectly balanced sweet/tart flavor profile that pairs delightfully with fruit.

Today, I am serving this sweet and savory fruit spread alongside serving suggestions, recipe FAQ, and a printable recipe card.

Why You'll Love This Fig and Apricot Spread

• Just six core ingredients: Dried figs, raisins, dried apricots, toasted pecans, honey, and balsamic vinegar are all you need for the base of this recipe.
• Sweet with a savory edge: The balsamic vinegar adds a subtle tang that keeps this spread from being overly sweet from the dried fruit and honey.
• Versatile: Serve it with cheese and crackers, spread it over toast, or use it as a filling for homemade oat bars and other baked treats.
• A wonderful way to use dried fruit: Dried figs, raisins, and apricots offer a concentrated fruit flavor and a naturally chewy, jammy texture without the need for fresh fruit.
• Easy to prepare ahead: Make a batch for an upcoming gathering or keep some on hand for a quick addition to a cheese board or snack plate.

Ingredients You'll need

• Dried figs: Dried figs are the foundation of this spread, providing a deep, honeyed sweetness and chewy texture. Unlike fresh figs, which contain moisture, dried figs are more suitable for spreads, fillings, and homemade snack bars.
• Raisins: Raisins have a natural sweetness, but what makes them stand out is their deep caramelized flavor.
• Dried apricots: Apricots bring a bright yet subtle tartness to balance the figs. Together, these two dried fruits create a layered flavor than either would provide alone.
• Toasted pecans: Toasted pecans give the spread a pleasant texture, making it feel more substantial. Toasting the pecans is key, as this step brings out their buttery, nutty flavor. Allow the pecans to cool slightly before adding them to the food processor.
• Salt: Salt cuts through sweetness, so just a pinch will add balance to the blended fruits.
• Pepper: A little spice is a wonderful addition to the sweet and acidic notes. This helps to round out the sweet and tart flavors of the recipe.
• Honey: A little honey ties the fruit and nuts together to form a cohesive mixture.
• Balsamic vinegar: This is the ingredient that gives the recipe its unexpected character. Balsamic vinegar has a gentle sweetness alongside its acidity, which makes it a natural companion for dried figs, apricots, and nuts. It adds depth without overpowering the fruit.

I am always fond of finding new ways to use familiar ingredients. Balsamic vinegar is often associated with salads, marinades, and savory dishes, but it has a place in sweeter recipes, too. Our Strawberry and Balsamic Muffins with streusel topping are a lovely example of how that balance of fruit, acidity, and subtle sweetness can work in baking. Here, the same principle brings a little extra dimension to a simple fruit spread.

How to Make Fig and Apricot Spread with Nuts

This is a straightforward recipe that requires very little preparation. A food processor does most of the work, transforming the dried fruit and toasted nuts into a thick, spreadable mixture.

1. Prepare the ingredients: If the dried figs and apricots are particularly large or firm, cut them into smaller pieces to help the food processor work evenly. Make sure the toasted pecans have cooled.
2. Process the dried fruit and nuts: Add the figs, raisins, apricots, and toasted pecans to a food processor. Pulse until the ingredients are finely chopped and begin to come together.
3. Add the honey and balsamic vinegar: Pour in the honey and balsamic vinegar, then pulse again until everything is evenly incorporated. Scrape down the sides of the bowl as needed.
4. Check the texture: The spread should be thick and cohesive, with a little texture from the nuts and fig seeds. Avoid overprocessing if you prefer a more rustic, chunky consistency.
5. Serve or store: Transfer the finished spread to a clean, airtight container. Serve it with your favorite cheeses and crackers, or reserve some for a sweet recipe.

Because dried fruit varies in softness, the final consistency may differ slightly from batch to batch. Also, the more you process the mixture, the denser it will become. The aim is a thick, spoonable spread rather than a perfectly smooth jam.

Serving Suggestions

One of my favorite things about this recipe is that it does not need to be reserved for a single occasion.

• On a cheese board: Serve the spread alongside aged cheddar, creamy goat cheese, or a wedge of Brie, with crackers, toasted bread, and fresh fruit. The sweetness of the figs and apricots pairs beautifully with strong cheeses that have a little sharpness or tang. The balsamic vinegar adds just enough contrast to make each bite interesting.
• With toast or crostini: Spread a little over toasted sourdough or crostini for an easy snack or appetizer. A thin layer of soft cheese underneath makes a particularly lovely pairing.
• As a filling for baked goods: This is where the recipe becomes especially useful. The thick, fruit-forward mixture can be incorporated into bars and other baked treats. I used the remaining spread to make fig and oat bars, which I will be sharing soon.
• As a sweet snack: Enjoy a small spoonful with crackers, sliced apples, or a handful of nuts. It is a satisfying way to bring dried fruit into a simple afternoon snack.
• With breakfast: Try it on toast, alongside plain yogurt, or as a fruity addition to a breakfast plate.

The beauty of a recipe like this is that it can move effortlessly between sweet and savory. With a cheese board, it feels right at home before dinner; tucked into an oat bar, it becomes something altogether different.

Tips for the Best Homemade Fruit Spread

• Use soft, good-quality dried fruit. Very hard dried figs or apricots may be difficult to process evenly.
• Toast the pecans first. This brings out their flavor and gives the finished spread a more pronounced nutty character.
• Pulse rather than blend continuously. Short pulses allow you to control the texture and retain a little of the fruit and nut character.
• Adjust the texture thoughtfully. If your mixture is difficult to process, stop and scrape down the sides before continuing. If needed, a very small amount of warm water can help soften particularly firm fruit, *though it will change the consistency and storage life.

This recipe is a reminder that a handful of pantry ingredients can become something special. It is simple enough for an ordinary afternoon, yet distinctive enough to serve when company comes calling.

Frequently Asked Questions

Fig and Apricot Spread with Nuts

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• Author: Living the Gourmet
• Total Time: 10 minutes
• Yield: 2 cups 1x

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Description

This easy fig and apricot spread combines dried fruit, toasted pecans, honey, and balsamic vinegar for a versatile sweet and savory spread.

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Ingredients

Units USM

• 8 ounces dried figs
• 8 ounces raisins
• 8 ounces dried apricots
• 8 ounces toasted pecans
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup honey
• 2 tablespoons balsamic vinegar

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Instructions

1. Cut the dried figs and apricots into smaller pieces if needed.
2. Toast pecans in a dry cast-iron pan until lightly golden. Remove from the heat and let cool.
3. Place the dried figs, raisins, dried apricots, toasted pecans, salt, and pepper in a food processor. Pulse until finely chopped.
4. Add the honey and balsamic vinegar. Pulse until the ingredients form a thick, cohesive spread, scraping down the sides as necessary.
5. Transfer to a clean, airtight container and refrigerate until ready to serve.
6. Serve with cheese and crackers, toasted bread, or use as a filling for homemade bars and other baked treats.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Appetizer, Dessert, Snack
• Cuisine: American

And that's our Fig and Apricot Spread with Nuts. If you enjoyed this recipe or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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The post Fig and Apricot Spread with Nuts appeared first on Living The Gourmet.

Quick Answer

Medium-bodied Italian red wines with high acidity are the best wines for tomato-based pasta dishes. The classic choices are Chianti, Sangiovese, Barbera, and Montepulciano d'Abruzzo. For lighter tomato sauces, consider Pinot Noir. For rich, meaty sauces like Bolognese, reach for a fuller-bodied red wine such as Nero d'Avola or Chianti Classico Riserva. In all cases, avoid heavily oaked or highly tannic wines, as these will clash harshly with tomato acidity.

Why Tomato Acidity Matters

The core rule of wine pairing with tomato-based pasta comes down to a single, simple principle: the wine's acidity needs to match or exceed the acidity of the sauce.

A wine that is less acidic than the tomatoes will taste flat or even flabby by comparison, effectively ruining not only the flavor but the texture of the wine. If the sauce is more acidic, then the sauce is essentially stripping the wine of its character. And this is true of all wine pairings, where if the food is cutting through the wine, rather than the wine cutting through the food, it's a bad pairing - full stop.

This is why Italian reds work so well. Italian winemaking traditions developed alongside Italian food, and the wines evolved to complement tomato-heavy cuisine. The naturally high acidity of Italian wine refreshes the palate between bites, rather than being overwhelmed by the sauce.

This is also why big Napa Cabernets, buttery chardonnays, and other low-acid wines struggle with tomato sauce, even when they're excellent wines on their own.

Pairings by Sauce Type

Simple Tomato and Basil (Marinara)

The lightness of a classic marinara requires a lighter wine. Chianti is the traditional pairing. Barbera or a lighter Sangiovese would also work beautifully. If you prefer white, a crisp Vermentino works well. A dry rosé would also handle the pairing excellently.

Puttanesca (with olives, capers, and anchovies)

This sauce is salty and briny, and therefore calls for a wine with significant structure and acidity. Sangiovese, Nero d'Avola, or a dry rosé all work excellently. Be mindful that the saltiness of the dish makes the wine taste sweeter and fruitier by contrast.

Bolognese or Meat Sauce

Meat sauces always require a fuller-bodied wine that can stand up to the richness of the meat. Chianti Classico Riserva, Brunello di Montalcino (if you want to spend a bit more), Barbera d'Alba, or Nero d'Avola are all excellent picks. These heavier, red sauces with lots of meat are where fuller-bodied Italian red wines earn their keep.

Vodka Sauce

The cream in vodka sauce mellows the tomato acidity significantly, which broadens the pairing options. A medium-bodied Sangiovese still works, but you can also reach for a Barbera, a Pinot Noir, or even an unoaked Chardonnay.

Amatriciana (tomato, guanciale, pecorino)

These sauces feature a good bit of pork fat and salty cheese, meaning they pair beautifully with Montepulciano d'Abruzzo, Sangiovese, or Cesanese. Traditional Roman pairings favor Cesanese, though Sangiovese is much easier to find.

Pasta with Meatballs

Spaghetti and meatballs, the Italian-American classic, loves Chianti. That said, a Sangiovese, Barbera, or Montepulciano all work just as well. For a bolder pairing, consider a Primitivo or Nero d'Avola.

Tomato-based Seafood Pasta (fra diavolo, spaghetti al pomodoro con vongole)

Seafood in tomato sauce is always a challenge to pair. Generally, opt for a lighter, acid-driven red, such as a young Chianti, a light Sangiovese, or a Pinot Noir. You might also consider reaching for a crisp white wine with body, such as Vermentino or an unoaked Chardonnay. Rosé is also an option.

Baked Pasta (ziti, lasagna)

Baked pastas with tomato sauce, cheese, and meat call for a wine with real structure. Chianti Classico, Sangiovese, Nero d'Avola, or Primitivo all work well.

The Italian Rule

There is a saying in wine that "What grows together goes together." In essence, Italian wines and Italian food developed side by side for millennia, and thus the pairing logic of drinking Italian wine while eating Italian food runs deep. As such, when in doubt about what to pair with a tomato-based sauce, reach for an Italian red wine. That doesn't mean non-Italian wines never work. Zinfandel from California pairs beautifully with meat sauces, and Pinot Noir from various regions works great with lighter tomato sauces. However, if you want a reliable rule of thumb, Italian red wines pair deliciously with tomato-based pasta.

What to Avoid

• Heavily Oaked Chardonnay: The oak clashes irredeemably with tomato acidity. Save oaked chardonnay for cream sauces.
• Very Sweet Wines: Off-dry or sweet wines feel out of place with savory tomato pastas. Save them for spicy dishes or desserts.
• Sparkling wine with heavy sauces: Prosecco can work with a light marinara, but it gets overwhelmed by anything richer.

A Note on White Wine

Most tomato pasta pairing suggestions default to red, but white wine works better than many people think - especially with lighter sauces, seafood pastas, or in warm weather.

For the best of both worlds, opt for a dry rosé, which will often have enough acidity to cut through the tomatoes, enough body to stand up to the sauce, and a lightness that suits summer eating. Don't feel obligated to open a red wine just because the sauce is red.

The Bottom Line

For tomato-based pasta, reach for a medium-bodied Italian red wine with high acidity. Chianti, Sangiovese, Barbera, or Montepulciano d'Abruzzo are the classic pairings for tomato-based sauces. Adjust the weight of the wine to match the weight of the sauce. Lighter red wines for marinara, fuller-bodied red wines for Bolognese and baked pastas. Of course, when in doubt, an Italian red wine with an Italian sauce is rarely a mistake.

And that's our answer to what wine pairs with tomato sauce. If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Cheers!

The post What Wine Pairs with Tomato-Based Pasta? appeared first on Living The Gourmet.

Now, I know what you're probably thinking - that process of making a focaccia sounds intimidating or must somehow be complex and require a lot of technical kitchen skills. Not at all. If yeast breads have ever seemed hard to make, or if you've never tried making one at all, then focaccia is the perfect place to start precisely because it's so simple. Unlike a boule loaf or sandwich bread, focaccia requires no shaping techniques and no intensive kneading. Instead, the dough is stirred together in a single bowl, and then left to rise before being stretched into a pan and baked. Here at Living the Gourmet, we have long believed that homemade bread is far easier than most home cooks tend to believe, and this recipe is proof positive that we're right (because of course we're right).

Even so, the best part of this easy Mediterranean flatbread is its versatility. It's as at home on a rustic appetizer board as it is next to a bowl of soup or a plate of pasta. Read on for everything you'll need to prep this recipe, including a complete ingredient checklist, including how to keep wet toppings from making the dough soggy, how to stop the garlic from burning, and which wines it pairs best with.

Why You'll Love This Mediterranean Focaccia

• Bakery-Quality Results at Home: This focaccia features a deep golden, olive oil-infused crust over a light and pillowy center that's positively airy in its texture, just like the focaccia you might see in a gourmet Italian bakery.
• Delicious Flavor Profile: The roasted garlic is balanced by the brined artichoke hearts, feta, and a bit of nutty essence from the Parmesan, framed by the fresh herbs.
• Simple Yeast Dough: This recipe does not require a stand mixer, nor any kneading. Instead, we stir the dough together and then let it rise. Simple.
• Pantry-Friendly Ingredients: We're using the simplest ingredients possible. Jarred artichoke hearts, roasted red peppers, and then basic staples like garlic and herbs.
• Versatile: Serve as an appetizer, a side for soup or pasta, or even slice it horizontally for gourmet sandwiches.
• Make-Ahead Friendly: The dough can rest in the refrigerator overnight, which also works to deepen its flavor.

Ingredients You'll need

Despite its beautiful appearance and delicious flavor profile, this focaccia's ingredient list couldn't be simpler. Exact measurements are in the recipe card below. Here's everything you'll need:

For the Focaccia Dough

• Active Dry Yeast: The yeast is what gives the dough its rise.
• Sugar: The sugar gives the yeast a quick source of food to help the yeast give the dough its rise.
• Warm Water (105°F to 110°F): The water temperature matters. If the water is too cold, it will make the yeast sluggish. If the water is above around 120 degrees f, it will kill the yeast. If you do not have a thermometer, aim for water that feels comfortably warm on your wrist.
• Olive Oil: The olive oil enriches the dough and gives the focaccia its signature tender crumb. It also works to give the dough a nice golden color and a bit of fruity olive oil flavor.
• Salt: Do not skimp on the salt, as it works to both season and strengthen the dough.
• Bread Flour: The body of the focaccia. When it comes to homemade bread, I always opt for bread flour. Its higher gluten content than that of all-purpose ensures a chewier texture with an open, airy crumb.

For the Savory Toppings

• Roasted red bell peppers: Feel free to use any color bell pepper you prefer, or even mix and match peppers. As a shortcut, feel free to use jarred roasted peppers, but doing so will sacrifice some of the smokiness inherent to freshly roasted peppers.
• Roasted Garlic: Roasting the garlic helps mellow its bite and bring out its natural sweetness. I do not recommend putting the garlic on raw, as it can risk burning and becoming bitter; more on that below.
• Dried Oregano: Be sure to crumble the oregano between your palms, or grind it down in a mortar and pestle if one is available.
• Sea Salt: Any coarse salt will do.
• Grated Parmesan: I recommend grating it freshly yourself, as pre-grated cheese leaks moisture and flavor, and features anti-caking agents to keep it from clumping.
• Fresh Basil: Add it after baking so it retains its bright green color. The fresh flavor and green color are a real gem for this recipe.

Why Roast the Garlic and Red Pepper First?

Pre-roasting is a key step in this recipe. Roasting brings out the natural sweetness in the raw garlic, making it almost caramel-like. Roasting also works to mellow the garlic's otherwise sharp bite and pungent aroma, which would risk being overpowering in this recipe. This also means that the garlic is already cooked through before being put in the oven, which actually helps it to avoid burning on the focaccia while in the oven. Meanwhile, roasting the bell pepper concentrates its sweetness and brings out its smoky essences, while also helping to drain away some of its excess moisture, which would risk sogging into the focaccia.

How to Roast the Garlic

We start by peeling the garlic cloves on a small square of aluminum foil, drizzle with a bit of olive oil, and then wrap them in the foil, forming a loose but sealed packet. Then roast in the oven at 400 degrees F for about 20 to 30 minutes, or until the cloves are soft and golden and thoroughly fragrant.

You can also roast an entire head of garlic at once by slicing off the top to expose the cloves, then drizzle with oil, wrap in foil, and roast for about 40 to 45 minutes, or until the cloves are completely soft.

How to Roast a Bell Pepper

Roast the pepper whole either under the broiler or directly over a gas flame. Turn the pepper until the skin is charred and blistered on all sides. Then transfer the bell peppers to a bowl, cover tightly, and let them steam for about 10 minutes; this loosens the skin. Afterwards, peel the charred skin off, remove the stem and seeds, and then chop. As a shortcut, jarred roasted peppers will work just fine, as mentioned above, but be sure to drain them and pat them dry.

Pro Tips for Perfect Focaccia

Prevent Soggy Dough (Prepping Wet Toppings)

Both the artichoke hearts and roasted peppers are high in moisture. This is especially true if you are using jarred peppers. If either the peppers or artichokes go onto the dough wet, that liquid will seep into the dough as the focaccia bakes, resulting in gummy or potentially underbaked patches of dough beneath the toppings.

The fix for this is very simple:

• Drain Thoroughly: Drain the artichokes and peppers into a fine-mesh strainer and then let them sit for a few minutes. Easy.
• Pat Dry: Spread the artichokes on a double layer of paper towels, and then press gently on the artichokes with more paper towels. The key is that you want them as dry as you can get them.
• Squeeze the Artichoke Hearts: These little delicious gems hold a shocking amount of water (or brine or marinade) for their size. Give each one a gentle squeeze before chopping. We're not looking to crush them, just a gentle squeeze to get any hidden liquid from between their leaves.
• Chop Into Small Pieces: Chopping the peppers and artichoke hearts small ensures that they release the maximal amount of liquid. I'm not suggesting a fine dicing, but aim for small pieces.
• Don't Overload the Dough: Try to scatter the toppings evenly, rather than lumping them together. This ensures the surface can remain crisp, without overloading any one section of the dough with moisture from the toppings. This also helps to ensure even cooking and even distribution of flavor.

→ Pro-Tip: If you are using marinated artichoke hearts, the drained marinade is too flavorful to waste. Save a spoonful or two to brush over the warm focaccia, or whisk it into a vinaigrette.

How to Protect Garlic from Burning

Raw garlic has a tendency to burn in the oven, unless it is being roasted as explained above. Thin slices of garlic, or diced chunks, sitting atop the dough at 400 degrees f will almost certainly go from golden to dark brown to bitter and acrid within minutes, and that harsh flavor will spread across the entire focaccia, spoiling the entire thing. That is very much not what we want.

Roasting the garlic, however, solves this issue in two ways. First and foremost, the garlic has already been cooked such that its natural sugars have mellowed and it does not need intense heat to become tender. Second, it removes much of the garlic's moisture and sharpness so that it simply warms through and turns a deeper gold rather than scorching.

You can also press the garlic slices gently into the dough rather than leaving them perched on top of the uncooked focaccia. To do this, simply make shallow dimples across the surface of the dough with your fingers and then tuck the roasted garlic into them. Nestled like this into the dough and surrounded by the olive oil, the garlic is shielded from the direct heat of the oven, and thus it stays soft and sweet while the exposed crust browns around it.

→ Pro-Tip: If you notice the garlic darkening too quickly near the end of the bake time, lay a loose sheet of foil over the pan for the last few minutes of baking.

Don't Skip the Double Rise

Our focaccia requires two rises, and both of the rises do a slightly different job. The first rise, the one in the bowl, is where the yeast produces the gas that provides the dough its structure and much of its flavor - the 'bread flavor' that we all love from freshly baked goods. The second rise, after the dough has been stretched into the pan, works to rebuild the air that was knocked out of the dough during the stretching. That second rise is what gives our focaccia its pillowy, open interior and its large, irregular bubbles - basically, it is what 'makes' the focaccia.

With all of that said, yeast is happiest when it is in a warm, dry, draft-free area. In this case, warm means roughly 75°F to 85°F. This means that letting the dough rise in a dark, warm place - that's free of circulating air and moisture - keeps the yeast's temperature steady and prevents the surface of the dough from drying out.

A few reliable options for letting the dough rise include:

• Inside your oven, provided the oven is off.
• On top of the refrigerator, where it is often a few degrees warmer.
• Inside a microwave alongside a mug of freshly boiled water.

→ Pro-Tip: Gauge the dough by the dough itself rather than by the clock. In a warm kitchen, the first rise often takes about an hour, and in a cooler kitchen it may take closer to two hours or possibly even longer. Basically, the dough takes about an hour to rise under ideal conditions. That said, the dough is ready when it has roughly doubled in size and looks puffy. The second rise is somewhat quicker, taking about thirty to forty minutes.

Test: If you believe the dough is ready, but want to make sure, roll it out onto a floured surface, then press down about half an inch into the dough. If the dough springs back slowly, leaving only a small dent, it is ready.

Don't Overmix the Dough

After you add the flour, stir only until no dry streaks remain and then stop. Yes, the dough will look shaggy and will be quite sticky, and that is exactly what you want. No joke, that's how the dough should look and feel. Focaccia is a soft, high-moisture dough, and the gluten develops on its own as it rises with very minimal mixing required. Overmixing will make the dough tough and harder to stretch, while adding additional flour (to make it less sticky) will result in a denser bread, and dense is not what you want from a focaccia.

Use Oiled Hands to Stretch the Dough

After the dough rises, coat your hands with a little olive oil before turning it in the pan and stretching it out. Oiled hands will keep the sticky dough from clinging to your fingers - and this, in turn, helps to prevent the dough from tearing. If the dough insists on springing back and won't reach the corners of the pan, stop and let it rest for ten minutes or so. The gluten will relax, and the dough should stretch out more easily.

Know When It Is Done

Look for a deep golden-brown color and edges that have begun to pull away slightly from the sides of the pan. The bottom of the focaccia should be crisp and golden, but slightly soft to the touch, almost like crusty bread. You can check by lifting a corner with a spatula to check. Conversely, if you have an instant-read thermometer, the center should register about 200 degrees F. That said, every oven runs a little hotter or colder, so start checking at the 20-minute mark.

Step-By-Step Instructions

Here's how we bring this focaccia together:

• Proof the Yeast and Mix the Dough: In a large bowl, whisk the yeast with sugar, salt, warm water, and a quarter of a cup of olive oil. Stir to combine. Add the flour and gently stir until just combined. The dough will be soft, shaggy in appearance, and sticky.
• First Rise: Cover the bowl with plastic wrap or a kitchen towel, and set it in a warm, dark place until the dough has roughly doubled in size.
• In the Pan and Second Rise: Drizzle two tablespoons of olive oil into an 8x10-inch pan. With oiled hands, turn the dough out into the pan and gently stretch it out to fill the pan. You want the dough to reach all the way to the corners. Cover and let the dough rise again in the pan until it is puffy. While it rises, preheat your oven to 400 degrees F.
• Top the Focaccia: Scatter the roasted bell pepper, garlic, artichoke hearts, and crumbled feta evenly over the dough, pressing the garlic down gently into the surface. Then sprinkle with oregano, sea salt, and parmesan. Pull the leaves from the rosemary sprigs and scatter them evenly across the top of the dough. Finish with a drizzle of olive oil.
• Bake until Golden: Bake at 400 degrees F for about 20 to 25 minutes, or until the focaccia is golden.
• Finish and Serve: As soon as the focaccia comes out of the oven, sprinkle it with the finely chopped fresh basil, and then let it cool. Cut into squares and serve warm.

→ Pro-Tip: Allowing the focaccia five minutes to cool in the pan makes it easier to lift out cleanly without it tearing. That said, transfer it to a wire rack if you are not serving it right away; otherwise, steam will risk softening the bottom crust.

Serving Suggestions and Wine Pairings

How to Serve

• As an Appetizer: Cut into small squares and serve warm. I recommend serving the focaccia alongside a little extra olive oil, or perhaps some balsamic vinegar, for dipping. Naturally, focaccia is a lovely addition to an antipasto board with olives, charcuterie, and cheese.
• As Gourmet Panini: Let this be your ultimate gourmet flex. Slice squares of the focaccia in half horizontally, and then fill with fresh mozzarella, tomato, and prosciutto, or grilled vegetables. Press it in a panini maker or a hot skillet until the cheese melts. Delicious, and one of the easiest ways to impress guests.
• With Pasta and Salads: This focaccia pairs particularly well with light pasta dishes and makes for a perfect accompaniment alongside a Mediterranean-style chopped salad or a Greek salad, especially if you're serving those salads as a light meal.

Wine Pairing Notes

When pairing this focaccia, I would recommend keeping in mind that it is rich with olive oil and features feta quite prominently. The focaccia also has briny notes from the artichokes as well as sweet-and-smoky essences from the roasted peppers and roasted garlic. With that said, there are several delicious pairings that I personally recommend:

• Pinot Grigio: Light, crisp, and clean, with citrus and green apple notes, Pinot Grigio is a natural pairing for most focaccia preparations, and this recipe is no exception.
• Vermentino: An Italian white wine with bright acidity, a touch of salinity, and herbal notes that deliciously echo the focaccia's oregano and rosemary.
• Cabernet Franc: Light to medium-bodied, with delicious red fruit essences, this would pair beautifully alongside a lush charcuterie board with the focaccia serving as the bread.

Frequently Asked Questions

Homemade Roasted Garlic and Artichoke Focaccia (Easy Mediterranean Flatbread)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Living the Gourmet
• Total Time: 2 hours 35 minutes

Print Recipe

Description

A golden, olive oil-rich focaccia topped with roasted garlic, artichokes, roasted red pepper, and feta cheese.

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Ingredients

Units USM

For the dough:

• 3 teaspoons active dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/4 cup olive oil, plus 2 tablespoons
• 1 1/2 cups warm water (105°F to 110°F)
• 3 1/2 cups bread flour

For the toppings:

• 1 roasted bell pepper, peeled with seeds removed, and chopped
• 4 large cloves garlic, roasted and sliced
• 1/3 cup artichoke hearts, chopped
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons dried oregano
• 1 teaspoon flaky coarse sea salt
• 3 tablespoons grated Parmesan cheese
• 1 sprig fresh rosemary
• Olive oil
• 4 fresh basil leaves, finely chopped

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Instructions

1. In a large bowl, whisk together yeast, sugar, salt, water, and ¼ cup olive oil. Stir to combine. Add flour and gently combine, but do not overmix.
2. Cover and place in a warm, dark place until it has doubled in size.
3. In an 8x10 inch pan, drizzle 2 tablespoons olive oil.
4. Turn the dough out into the pan and stretch it out to fit the pan. Cover and let rise again.
5. Preheat oven to 400 degrees F.
6. Sprinkle the dough with the chopped pepper, garlic, artichoke hearts, and crumbled feta.
7. Sprinkle the oregano, salt, and Parmesan on top.
8. Pull the rosemary leaves off the sprig and sprinkle all around the dough.
9. Drizzle with a little more olive oil and bake for about 20-25 minutes, depending on the range of your oven, or until the focaccia is golden.
10. Once out of the oven, sprinkle with the fresh basil.
11. Serve and enjoy!

• Prep Time: 5 minutes
• Inactive Prep Time: 2 hours
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

And that's our Homemade Roasted Garlic and Artichoke Focaccia. If you enjoyed this recipe or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

^{This post contains affiliate links, and I may earn a commission if you purchase through these links with no additional cost to you.}

The post Homemade Roasted Garlic and Artichoke Focaccia (Easy Mediterranean Flatbread) appeared first on Living The Gourmet.

Quick Answer

Both red wine and white wine can pair well with chicken. The right choice depends entirely on the preparation. Roasted, grilled, or fried chicken generally pairs with fuller-bodied whites like oaked Chardonnay or with lighter reds like Pinot Noir. Chicken in cream sauce or butter sauce calls for unoaked or lightly oaked whites. Tomato-based chicken dishes work with medium-bodied Italian red wines. Grilled and BBQ chicken can handle bigger reds like Zinfandel or Grenache. Match the wine to the sauce and cooking method, not to the meat itself.

Why the Old Rule Falls Short

The "white with white, red with red" rule was invented in an era when most chicken was poached or simply roasted with butter, and in that era the rule mostly made sense. In that context, a light white wine was almost always the right answer to a chicken dinner.

However, modern cooking treats chicken less as the main attraction and more as a blank canvas. Modern chicken dishes include things like grilled chicken with smoky char, herb-roasted chicken, tomato-braised chicken, BBQ chicken, curry chicken, chicken with mushroom sauce, and the list goes on. These preparations have wildly different flavor profiles, and the "always white" rule simply doesn't serve any of them particularly well.

This is why a more modern rule might be: match the wine to the sauce, seasoning, and cooking method, not the protein itself.

Pairings by Preparation

Roasted Chicken or Grilled chicken (simple herb, lemon, garlic)

This type of classic, old-school preparation pairs particularly well with either a fuller-bodied white wine like an oaked Chardonnay, or with a lighter red wine like Pinot Noir. Both have enough body to match the richness of the roasted meat, but not so much body that they overwhelm it. A dry rosé also works beautifully. Rosé, really, is one of the most flexible pairings for chicken across preparation types.

Fried Chicken

The richness is the key here. Fried chicken is, by design, incredibly rich, so it calls for a wine with acidity to cut through the fat. Sparkling wine is a classic pairing, such as Champagne, Prosecco, or Cava. An unoaked Chardonnay or a crisp Riesling also handles the pairing well.

Chicken in a cream sauce or butter sauce

Rich, creamy sauces pair with rich, creamy wines. An oaked Chardonnay is the classic match, though Viognier also works well. The wine's body should match the sauce's weight.

Chicken in tomato-based sauces (cacciatore, chicken parmesan)

This is where red wine takes over. Medium-bodied Italian reds like Sangiovese, Chianti, or Barbera pair beautifully.

BBQ Chicken

Smoky, sweet BBQ sauces pair well with fruit-forward reds. Zinfandel is the classic American pick. Grenache, a young Malbec, or a fruity Syrah can also work.

Grilled Chicken with char and spice rubs

The key in pairing grilled chicken that has some char or a nice sear, or grilled chicken with a spice rub, is the smokiness and the depth of the spice. These qualities demand a wine with structure. That means a medium-bodied red like Grenache, a lighter Syrah, or a Pinot Noir. If you prefer white, a slightly oaked Chardonnay or a Viognier can work.

Chicken Curry or Spicy Chicken

Off-dry Riesling is the classic pairing for spicy dishes, as its mild sweetness balances out the heat. Gewürztraminer also works well. Avoid tannic reds, which amplify spice unpleasantly.

Chicken with Mushroom Sauce

Pinot Noir is the go-to pairing for this. Pinot Noir's earthiness matches the mushrooms, and its body suits the chicken. An oaked Chardonnay can also work if the sauce is cream-based.

Chicken Salad or Cold Chicken

Lighter chicken preparations, such as chicken salad or cold chicken (such as cold cuts or cold grilled chicken for a sandwich or pita pocket), call for lighter wines. A crisp Sauvignon Blanc, Pinot Grigio, or a dry rosé all work. This is where the traditional "white wine with chicken" rule holds up.

Chicken Pot Pie or Comfort Food Chicken

Rich, cozy chicken preparations pair with similarly rich white wines (Chardonnay or Viognier) or with medium-bodied red wines (Pinot Noir, lighter Sangiovese).

When to Reach for Red

Red wine works well with chicken more often than many might expect. With that said, here's when to consider pairing red wine with chicken:

• The chicken is grilled or roasted with significant browning
• The chicken is prepared with a tomato-based sauce
• The dish includes mushrooms, olives, or other earthy flavors
• The chicken is barbecued, or has smoky or charred flavors
• The chicken features bold seasoning or herbs such as rosemary, thyme, garlic, or cumin

Keep in mind that Pinot Noir is the most flexible red wine for chicken, as it has enough body to match roasted or grilled preparations without overwhelming the meat's relative delicacy.

When to Reach for White Wine

White wine becomes the better choice for chicken when:

• The chicken is poached, steamed, or prepared in a simpler manner
• The chicken is prepared in or with a cream sauce, butter sauce, or lemon-based sauce
• The chicken is being served cold, as in a salad or sandwich
• The chicken's seasoning is delicate, featuring such herbs as dill, tarragon, or chives
• You're dining in warm weather and don't want a heavy red

Don't Forget Rosé

Dry rosé is genuinely one of the best pairings for chicken across most preparations. It has the acidity of white wine and enough body to handle heartier preparations, without committing to either extreme. If you're unsure about what wine to pick, or are entertaining guests with different preferences, a dry rosé from Provence or Spain is often the smartest single-bottle choice.

Bottom Line

The old rule of pairing white meat with white wine (white wine with chicken) is a starting point, not the answer. Match the wine to how the chicken has been prepared: white wines for creamy sauces, simple cooking styles, or cold chicken; red wines for grilled preparations, tomato-based sauces, or barbecued chicken. And, of course, when in doubt, opt for a dry rosé, which can handle almost any chicken dish. Chicken is one of the most flexible meats for wine pairing, so use that flexibility rather than defaulting to the same bottle every time.

And that's our answer to the question: what wine pairs with chicken. If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Cheers!

The post Red or White Wine for Chicken appeared first on Living The Gourmet.

Quick Answer

The best wines for turkey are fruit-forward, food-friendly wines with decent acidity and moderate tannic profiles. These wines include Pinot Noir, Beaujolais, Zinfandel, off-dry Riesling, lightly oaked Chardonnay, dry rosé, and sparkling wine. Pinot Noir is the single most reliable red for turkey and Thanksgiving feasts in general, while Riesling is the most reliable white wine for turkey. Avoid big, tannic reds like Cabernet Sauvignon, which can overpower the turkey and that will dry out lean white meat on the palate.

Why Turkey Pairing is Really About the Whole Table

A roast turkey on its own is fairly mild and generally easy to pair. Again, it's lean white meat and moderately rich dark meat, both of which have excellent, by-the-book pairing options. However, no one is eating turkey on its own at Thanksgiving, and a single plate might hold any combination (or all!) of the following:

• Lean, delicate white meat
• Richer, more flavorful dark meat
• Sweet or tart cranberry sauce
• Savory stuffing, potentially with meat and herbs
• Buttery mashed potatoes, potentially with garlic
• Rich gravy
• Sweet potatoes, potentially with sweet ingredients like marshmallows and brown sugar
• Squash

A wine that works with all of that needs three qualities:

• Bright Acidity: To cut through the gravy, butter, and richness, acidity is a must, or the wine will be overpowered and taste flat.
• Ripe Fruit: To hold up against the cranberry sauce and sweet sides, ripe fruit notes are a must-have.
• Moderate Tannins: Tannins are needed so that the wine doesn't overwhelm the white meat or clash with tart cranberries. However, if the tannins are too copious, the wine risks overpowering the turkey, as mentioned above.

That combination of qualities is best found in wines like Pinot Noir and Riesling. They are basically made for tables that include lots of competing dishes, such as a Thanksgiving feast.

The Best Red Wines for Turkey

• Pinot Noir: Pinot Noir is the classic Thanksgiving red wine for a reason - it works. Pinot Noir is a light-to-medium bodied red wine with bright red fruit notes, subtle earthy undertones, and gentle tannins that complement both white and dark meat. It's also a natural match for mushroom stuffing and most cranberry sauce recipes. Oregon Pinot Noir, especially, is popular for Thanksgiving, though Burgundy and California bottles both work beautifully as well.
• Zinfandel: For a thoroughly all-American holiday, an all-American grape. Zinfandel's ripe berry fruit and warm spice notes stand up deliciously to cranberry sauce, sweet potatoes, and dark meat. Choose a Zinfandel with moderate alcohol, since very high-alcohol Zinfandels can feel heavy with a big meal.
• Beaujolais: Juicy, fruit-forward, low in tannins, and a generally low price tag. Beaujolais is one of the easiest wines to love at a big family meal such as Thanksgiving. There's also a fun tradition here: Beaujolais Nouveau is released on the third Thursday of November, typically about a week before Thanksgiving. For a more serious bottle, look for a Cru Beaujolais such as Morgon, Fleurie, or Moulin-à-Vent.
• Grenache and Côtes du Rhône: Fruity, soft, and gently spiced, Grenache-based wines are both flexible and affordable, and pair deliciously with herb-roasted turkey and stuffing.

The Best White Wines for Turkey

• Riesling: Riesling is perhaps the most versatile white wine for Thanksgiving. A dry or off-dry Riesling has bright acidity for richer foods and lots of fruit notes that pair deliciously with cranberry sauce and sweet potatoes. Off-dry Riesling styles are especially good if you are serving a menu that includes sweeter sides.
• Chardonnay, Lightly Oaked: A lightly oaked chardonnay has enough body for turkey, gravy, and mashed potatoes, and complements most of the usual Thanksgiving sides. Reach for bottles described as balanced or lightly oaked rather than the big, buttery styles of Chardonnay, which can feel heavy against a plate full of Thanksgiving fare.
• Chenin Blanc: Bright, honeyed, and thoroughly food-friendly, Chenin Blanc is generally a safe choice for most Thanksgiving tables. Reach for a Vouvray from France's Loire Valley, as it pairs deliciously with harvest vegetables and turkey.
• Gewürztraminer: Aromatic and a little spicy, this wine is a strong choice if your menu is heavy on warm spices, sweet potatoes, or squash.

Rosé and Sparkling Wine

• Dry Rosé: Rosé wine combines the acidity of white wine with the red fruit notes of red wine, and this combination makes rosé wine one of the most flexible choices for any holiday table. Additionally, it's a delicious choice if your guests are split between red wine and white wine drinkers, and you don't feel like opening multiple bottles.
• Sparkling Wine: Often overlooked as a pairing option, sparkling wines such as prosecco, cava, champagne, and crémant are delicious served alongside a Thanksgiving feast, and not just for the toast. The bubbles and acidity work to cleanse the palate between bites, and these wines are generally delicious with most Thanksgiving sides. Sparkling rosé, in particular, is great with turkey and cranberry sauce.

Pairings by Turkey Preparation

With all of that said, take note of how you prepare your turkey, as this can shift the pairing strategy slightly. Here's how and why:

• Classic Roast Turkey with Herbs: Reach for a pinot noir, lightly oaked chardonnay, or a dry rosé.
• Brined Turkey: Brining adds salt and moisture. That means you want a fruit-forward, low-tannin wine such as Beaujolais, Riesling, or Pinot Noir.
• Smoked Turkey: Smoked foods, turkey included, require wines with a bit more fruit and a bit more body. If you've smoked your turkey, opt for a Grenache, Zinfandel, or a ripe Pinot Noir.
• Deep-Fried Turkey: Rich, crisp, and salty, a deep-fried turkey is a perfect match for a sparkling wine. Riesling can also work deliciously.
• Turkey Breast Only: If serving only white meat, opt for a light wine, such as Chardonnay, Chenin Blanc, Pinot Noir, or rosé.
• Turkey with Rich Gravy and Mushroom Stuffing: Pinot Noir is your best bet if serving a turkey with a rich gravy and a side of mushroom stuffing.

Pairing Around the Toughest Sides

As mentioned earlier, the sides are generally what can make pairing turkey and wine difficult. With that in mind, here are my pairing suggestions for the trickiest sides:

• Cranberry Sauce: The tartness inherent to cranberry sauce can make tannic, or overly dry wines taste harsh. Fruit-forward wines like Pinot Noir, Zinfandel, Beaujolais, and off-dry Riesling are often the best choices alongside cranberry sauce.
• Sweet Potato Casserole with Marshmallows: Sweetness can make dry wines taste thin or even sour. Off-dry Riesling or Gewürztraminer are wines that handle sweetness deliciously.
• Green Bean Casserole: Creamy and savory, green bean casserole pairs particularly well with Chardonnay and Pinot Noir.
• Stuffing: A stuffing that's heavy on herbs loves Pinot Noir, Grenache, and Chardonnay. Sausage stuffing or mushroom stuffing is best paired alongside Zinfandel.

Wines to Avoid

• Big, Tannic Red Wines: Bordeaux, Barolo, Cabernet Sauvignon, and other heavily structured red wines can overwhelm turkey and will make the meat seem dry. These wines also have a tendency to clash with cranberry sauce.
• Heavily oaked, buttery Chardonnay: These wines can feel heavy and cloying alongside a plate of rich food, or alongside a plate that has a lot of sides.
• High-Alcohol Wines: Wines that are over 15% ABV should be avoided on Thanksgiving, as they can feel hot over the course of a long holiday meal, and have a tendency to exhaust the palate.
• Very lean, bone-dry white wines: A light Pinot Grigio will virtually disappear on the palate against rich gravy, stuffing, and sweet sides. Avoid these types of wines entirely on Thanksgiving.

Planning Wines for a Thanksgiving Crowd

• Offer a Red and a White: Offering a Pinot Noir and a Riesling covers nearly every guest's preference, and assures a decent pairing for almost any combination of Thanksgiving recipes.
• Buy the Case: Yes, buy the case. Many wine shops offer a discount on mixed cases, which is ideal if you're having a particularly large gathering.
• Estimate Quantities: My advice is to plan for roughly half a bottle per wine-drinker, with a little more to account for toasts and wasted or spilled glasses.
• Don't Overspend: Thanksgiving is about flexibility, not prestige. Most of the best turkey wines are widely available in the 12-to-25-dollar range, with especially good, affordable options including Beaujolais, Côtes du Rhône, Riesling, and Cava.
• Serve at the Right Temperature: Rosé, white wines, and sparkling wines should all be served well chilled. Give Pinot Noir and Beaujolais about 20 minutes in the fridge before serving so that they are slightly chilled, or around 55-60 degrees F.

Bottom Line

The best wines for turkey are flexible, fruit-forward, and feature bright acidity. Pinot Noir is the most reliable red wine for turkey, while Riesling is the most reliable white wine. Other great options include Beaujolais, Zinfandel, lightly oaked Chardonnay, dry rosé, and sparkling wines such as prosecco, cava, and champagne. Skip big tannic red wines, and instead reach for wines that work with the entire Thanksgiving feast, as opposed to just the turkey.

Planning the rest of your Thanksgiving feast? See our guide on How Long to Cook a Turkey Per Pound, as well as our guide on whether you Can You Make Stuffing a Day Ahead of Time, and How Much Turkey to Cook Per Person.

The post What Wine Goes with Turkey? appeared first on Living The Gourmet.

Quick Answer

Fruit-forward, low-tannin wines with good acidity are the best choices for most holiday ham recipes. That means off-dry Riesling, pinot noir, Beaujolais, dry rosé, sparkling wine, and Chenin Blanc. For ham with a spiced or brown sugar glaze, a fruit-forward Zinfandel can also work well. Avoid heavily tannic red wines such as Cabernet Sauvignon, which can taste metallic, bitter, or simply off against ham's innate saltiness.

Why Ham is Tricky to Pair

If you've ever tried to pair a wine with ham and found the combination to be either off or downright unpleasant, you aren't alone. Here are three reasons that ham is a trickier pairing than most other holiday main courses:

• Salt: Ham is cured, and that makes it salty almost as a rule. Salt makes tannic wines taste harsher and more bitter, and that's why a big Cabernet Sauvignon or a Chianti will feel off with ham.
• Sweetness: Most traditional holiday hams are prepared with a glaze, and these glazes are often heavy on honey, brown sugar, maple syrup, pineapple, fruit preserves, or some combination thereof. Thus, a bone-dry wine can taste thin or even sour when served alongside such a sweet glaze. Wines with ripe fruit, or a touch of residual sugar, will hold up much better.
• Smoke: Many hams are smoked, which works to add a savory depth that pairs well with earthy or fruity wines, but very poorly with heavily oaked wines.

With all of that said, the wines that work best at managing all three of these qualities have the following characteristics: enough fruit to match the glaze, enough acidity to cut through the richness, and low enough tannins to avoid clashing with the salt.

The Best Wines for Ham

• Off-Dry Riesling: This is the classic pairing for ham, and for good reason. It has a touch of sweetness that nicely mirrors the usual ham glaze; its bright acidity cuts through the ham's richness, and its fruit notes help to balance out the salt. German Kabinett or Spätlese, or an off-dry Riesling from Washington State or New York, are all excellent choices for all of the most popular ham preparations.
• Pinot Noir: The most reliable red wine for ham is easily pinot noir. It is a light-bodied, low-tannin red, with notes of bright red fruit and a subtle earthiness that complements smoked ham beautifully. Oregon, Burgundy, and California pinot noir are all great choices.
• Beaujolais: Produced from gamay grapes, Beaujolais is a wine often best described as fruit-forward and juicy in character. It is also very low in tannins. It also happens to be, in my opinion, one of the most underrated holiday wines since it is affordable, food-friendly, and delicious when slightly chilled. Look for Beaujolais-Villages or a Cru Beaujolais like Morgon or Fleurie.
• Dry rosé: Rosé has the acidity of white wine with the red-fruit character of red wine. This makes it, in my opinion, one of the most flexible wines for a holiday table. It is especially good at spring holiday meals like Easter.
• Chenin Blanc: An off-dry Vouvray from France's Loire Valley is an excellent pairing alongside ham. It has honeyed fruit notes, bright acidity, and enough body to handle the ham's richness.
• Sparkling Wine: Cava, Prosecco, Champagne, and Crémant can all work well. The bubbles and acidity work to cleanse the palate between bites and cut through the richness. For a festive, unorthodox choice, try a dry or off-dry Lambrusco, which is a sparkling red from Italy that's excellent with cured pork but will also work nicely with a glazed ham.
• Zinfandel: For hams with a bold, spiced, or brown sugar glaze, a fruit-forward Zinfandel works excellently, as it stands up to both sweetness and spice very well. Choose a zinfandel with moderate alcohol, since zinfandel with very high alcohol can taste hot when paired alongside salty food - and most hams are quite salty.
• Gewürztraminer: Slightly sweet and very aromatic, with notes of lychee and spice, Gewürztraminer is especially good with hams glazed with cloves, cinnamon, or other warming spices.

Pairings by Glaze

• Honey or Brown Sugar Glaze: Off-dry Riesling, a fruit-forward pinot noir, or Chenin Blanc.
• Pineapple Glaze: Off-dry Riesling or Gewürztraminer are the best options. The tropical fruit and acidity of these wines deliciously mirror the pineapple in the glaze.
• Maple Glaze: Pinot Noir or Beaujolais. The wines' earthy essence and red fruit notes play very well with the maple's depth.
• Mustard or Savory Herb Glazes: A dry rosé is what you're looking for if the glaze is mustard-based or has lots of savory herbs. You can also opt for a pinot noir or a crisp sparkling wine.
• Spiced Glazes (Cloves, Cinnamon, Allspice): If the glaze has a lot of warm spices, such as cloves, cinnamon, or allspice, you want to reach for a Gewürztraminer or a Zinfandel. That, or serve a different beverage.
• Cherry or Fruit Preserve Glaze: Pinot Noir, Lambrusco, or Beaujolais. What we're looking to do here is to echo the glaze with the wine.
• Unglazed or Lightly Smoked Ham: Opt for a pinot noir, sparkling wine, or a dry rosé.

Wines to Avoid

• Tannic Reds: Structured red wines are simply not good choices for ham. That means avoid Cabernet Sauvignon, Barolo, Bordeaux, and other structured red wines. These will taste bitter or metallic with ham due to the salt content.
• Heavily Oaked Chardonnay: Flavors of oak and butter will almost always compete with the ham's glaze and smoke rather than complementing them. Avoid oaked wines and wines with notes of butter.
• Very dry, very light white wines: A lean Pinot Grigio or Sauvignon Blanc will taste thin alongside a sweet glaze and rich ham.

Serving Wine for a Holiday Crowd

• Offer One White and One Red: An off-dry Riesling and a Pinot Noir will cover nearly every guest's preference and nearly every type of ham preparation. If ham is on the menu, you can't go wrong with this combo.
• Or Choose One Crowd-Pleaser: If you only want to open one type of wine, or are serving a crowd that perhaps has a particular preference, my recommendation would be to reach for a dry rosé or a sparkling wine, as these work with most ham recipes and with most holiday sides.
• Plan Quantities: Allow for roughly half a bottle per wine-drinker for a dinner, plus a little extra for toasts.
• Mind the Temperature: Serve white wines, rosé wines, and sparkling wines well chilled. Pinot noir and Beaujolais taste best slightly cool, around 55-60 degrees F. Twenty minutes in the fridge before serving does the trick nicely.

What About the Sides?

Holiday hams usually share the table with sides like green beans, scalloped potatoes, sweet potatoes, rolls, and glazed carrots. In each case, the wines recommended above, especially Pinot Noir, Riesling, and rosé, are food-friendly enough to handle the entire spread, which is another reason they're such good holiday choices, especially for hams.

Bottom Line

For a holiday ham, choose fruit-forward, low-tannin wines with good acidity. That means off-dry Riesling and Pinot Noir are the most reliable pairings. Beaujolais, dry rosé, chenin blanc, and sparkling wines are also excellent choices. Match the wine to the glaze, skip the big, structured tannic reds, and you'll have a delicious pairing that makes both the ham and the wine shine together.

For more on wine, check out our articles on How Cold Should White Wine Be Served and How Long Does Opened Wine Last, as well as our take on Pinot Noir vs Merlot.

Cheers!

The post What Wine Goes with Ham for the Holidays? appeared first on Living The Gourmet.

Elegant and rustic in appearance, with a sweet and savory flavor profile, and a texture that's equal parts luxurious and decadent, this is one appetizer that not only makes you look like a host extraordinaire, but will also have you looking like a culinary pro - and all with blissfully minimal effort.

What makes this recipe unique is that instead of wrapping the camembert cheese entirely in the puff pastry, we're instead building a gorgeous, open-faced galette. We slice the camembert, and then layer it with spiced apple jam, chopped pecans, dried apricots, craisins, and fresh rosemary. Then we bake all of that in buttery puff pastry until the pastry is golden and the camembert cheese is bubbly, and then finish it with stove-top caramelized apples fried in butter and cinnamon sugar.

Read on for a complete ingredient checklist, an overview of camembert vs brie, tips for making the best camembert galette possible, and a printable recipe card.

Why You'll Love This Baked Camembert Galette

I still remember the first time I served a baked camembert. It was for a Thanksgiving get-together. It was the centerpiece of my appetizer spread, paired with homemade crusty bread, crostini, charcuterie, and a medium-bodied red wine such as a Cabernet Franc. I cannot tell you how much of a hit it was. The camembert was the first thing gone from the spread, and the savory aromas of the rosemary and baked cheese really set the mood for the whole evening.

• Elegant Entertaining: This recipe comes together in just a few key steps, but looks and tastes like a centerpiece from a gourmet bakery, and uses only simple ingredients.
• Masterful Texture Balance: We're balancing flaky, golden crust with molten camembert cheese, toasted pecans, and a little bit of chew from the dried fruit, with all of this finished with the buttery texture of the caramelized apples.
• Holiday Favorite: Whether setting up an autumn wine night or an appetizer spread for Thanksgiving, this camembert galette is a sure way to impress the guests and steal the show.

Ingredients You'll Need

For the Galette and Layered Filling

• 16 oz Wheel of Camembert Cheese
  • Substitute: You can also use brie. Baked brie is also delicious and works just as well as Camembert.
• 1 Sheet of puff pastry
  • Note: Thaw the puff pastry according to the directions on the box.
• 1 egg, beaten
• Fresh rosemary sprigs

Spiced Apple Jam Spread

• ¼ cup Apple Jam
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon black pepper
  • Fresh ground is best: A big part of this recipe's appeal is the rich aromatics, and freshly ground black pepper has far superior aromas to pre-ground. So, if available, I would strongly recommend opting for fresh ground.

Fruit and Nut Layering Toppings

• ¼ cup pecans, chopped
  • Substitute: Walnuts would be my go-to substitute.
• ¼ cup dried apricots, chopped
• ¼ cup dried craisins, chopped
  • Substitute: Any dried fruit of your choice. My go-to substitute would be raisins, at a 1-to-1 ratio.

Caramelized Apple Crown

• 1 apple, sliced thin
• 2 tablespoons butter
• 2 tablespoons cinnamon sugar

Camembert vs Brie: Choosing the Right Cheese

While it is true that camembert and brie are often used interchangeably and are very similar cheeses overall, there are some important differences worth noting, which play into the reasons why I personally prefer camembert for this recipe. Here's why:

• Flavor Profile: While both cheeses have similar flavors, the flavors are by no means identical. Camembert offers an earthier, bolder flavor, with a somewhat mushroom-forward essence. This contrasts with brie's much milder, almost buttery lightness. The extra depth and boldness offered by camembert is what makes it pair so well with the cinnamon and pepper in this recipe, and what makes it an ideal base for the apple jam.
• Structural Integrity: We're using a substantial 16 oz. wheel, which allows for the thickness required to slice the cheese horizontally without it collapsing. Camembert, in particular, holds its shape beautifully, while brie is slightly more fragile.

If you're looking for a classic sweet-and-spicy brie alternative, wrapped entirely in puffy pastry, be sure to check out our Baked Brie in Puff Pastry, which we prepare with strawberry jam and chili crisp.

Preventing a Soggy Galette Bottom

This recipe has a lot of moisture, as we've got melted cheese, jam, and fruit. To prevent the moisture from soaking through and sogging the bottom of the crust, you need to adhere to our layering technique.

With that said, here's how to prevent a soggy galette bottom:

1. The Fat-Rich Shield: We can use the rind as a natural moisture barrier. We do this by slicing the cheese wheel in half and then placing the bottom half rind-side down, directly against the dough to create a physical barrier against moisture. The bottom rind and the fat from the cheese, in essence, form a seal or moisture barrier that prevents the fruit juices and the cheese's own moisture from seeping into the unbaked pastry.
2. Moisture-Absorbing Fillings: Moisture can't reach the galette bottom if other ingredients absorb the moisture first. Pecans, dried apricots, and craisins all act as sponges, soaking up moisture. As the jam warms in the oven, the dried fruits work to absorb the liquid released from the jam, keeping some of the moisture trapped inside the cheese layers - which, in turn, makes the cheese itself delicious.
3. Chilled Pastry: Keep the puff pastry chilled right up until it enters the oven. The chilled layers expand rapidly in high heat, which guarantees maximum lift and crispness.

Galette Fold vs Fully Wrapped En Croûte

If you're wondering why you should opt for an open galette fold as opposed to a traditional enclosed pastry wrapping, called En Croûte, for this recipe, there are three big reasons. Here they are:

• Direct Caramelization: Leaving the center exposed is what allows the top layer of the cheese, spiced jam, pecans, and dried fruit to bake directly under the heat of the oven. This, in turn, produces rich caramel notes and toasted nutty aromas.
• Visual Appeal: By leaving the center open, we're showcasing all of the rich goodness this galette has to offer, meaning the medley of dried fruit, the rosemary garnish, and molten cheese, which provides a gorgeous, rustic bistro-style appearance straight from the baking sheet.
• Balanced Pastry-to-Cheese Ratio: Enclosing the galette fully often results in thick, doughy corners. Granted, this is sometimes a worthy trade-off in certain recipes, such as the baked brie I linked to above. However, for this recipe, we want full visual appeal and full textural consistency for the sake of the camembert.

Step-by-Step Instructions

Step 1: Prep and Whisk the Spiced Spread

Start off by preheating your oven to 400 degrees F. Then line a baking sheet with parchment paper. In a small bowl, whisk together a quarter cup apple jam, a tablespoon of lemon juice, a tablespoon of honey, a quarter teaspoon of salt, a quarter teaspoon of cinnamon, and a quarter teaspoon of black pepper until smooth, and set it aside.

Step 2: Slice and layer the Cheese Wheel

Our next step is to slice the 16-ounce wheel of Camembert in half horizontally using a sharp knife, preferably a chef's knife or a serrated knife. Then lightly roll out the sheet of puff pastry onto your parchment-lined baking sheet. Drizzle a little of the spiced apple jam spread onto the center of the puff pastry sheet.

Assemble the Layered Galette

1. Place the bottom half of the Camembert wheel rind side down in the center of the pastry sheet.
2. Spoon a portion of the spiced jam over the top of the cheese.
3. Sprinkle half of the chopped pecans, dried apricots, craisins, and a few fresh rosemary leaves over the cheese.
4. Set the top half of the Camembert wheel directly over the filling, pressing it down gently.
5. Drizzle the remaining apple jam over the Camembert, and sprinkle with the remaining pecans, apricots, and craisins.

Fold and Bake

Once the Camembert cheese is assembled on the pastry dough, we then fold the outer edges of the puff pastry sheet inward toward the cheese wheel. Pleat the dough as you work around the circle made by the cheese, similar to how you would with a rustic fruit galette. Then brush the exposed dough evenly with the egg wash. Finally, bake the galette at 400°F for 20 minutes, or until the pastry dough is puffed and a deep golden brown.

Caramelize the Apples and Garnish

As the galette bakes, set a small saucepan over high heat. Melt 2 tablespoons of butter and sprinkle in 2 tablespoons of cinnamon sugar. Then add the sliced apples and fry, stirring occasionally until they become golden and tender. Once the galette comes out of the oven, layer the caramelized apples directly on top and garnish with fresh rosemary sprigs.

How to Cleanly Slice and Serve the Molten Cheese

Molten cheese is often a delightfully messy appetizer. However, with just a few simple techniques, you can keep the presentation pristine. Here's how:

• The 5 Minute Rest Rule: Allow the baked galette to rest on the baking sheet for 5 to 7 minutes before moving it or slicing it. This short cooling period allows the melted cheese to set slightly without losing its gooey goodness, and that in turn prevents the camembert from collapsing or creating a cheese avalanche on your appetizer board.
• Use a Warm Offset or Serrated Knife: Slicing clean wedges is key to keeping things neat and the presentation pristine from the first slice to the last. For clean slicing, I recommend using a sharp knife that has been warmed under hot water. Conversely, you can use a serrated knife to gently saw through the cheese.
• Pair with Sturdy Accompaniments: I recommend serving this alongside crusty baguette slices, artisan crackers or homemade crostini, or with fresh fruit slices such as apples or pears. I say this because these pairings are capable of holding the cheese without giving way or sogging through.

Frequently Asked Questions

Baked Camembert Galette in Puff Pastry with Caramelized Apples

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• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 4-6 1x

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Description

Flaky puff pastry galette layered with sliced Camembert, spiced apple jam, pecans, and craisins, crowned with warm caramelized apples and fresh rosemary.

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Ingredients

Units USM

• 1 16 oz. wheel of Camembert cheese (you can also use Brie)
• 1 sheet of puff pastry
• 1/4 cup apple jam
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Fresh rosemary sprigs plus more for garnish

For the Toppings:

• 1/4 cup pecans, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup dried craisins, chopped

For the Caramelized Apple:

• 1 apple, sliced thin
• 2 tablespoons butter
• 2 tablespoons cinnamon sugar

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Instructions

1. Preheat oven to 400 °F.
2. In a small bowl, whisk together apple jam, lemon juice, honey, salt, cinnamon, and pepper. Set aside.
3. Slice the camembert wheel in half, horizontally.
4. Roll out the puff pastry sheet slightly. Transfer to a parchment-lined baking sheet.
5. Drizzle the apple jam spread over the puff pastry.
6. Place one half of the cheese in the center of the pastry sheet.
7. Top more of the apple jam on top of the cheese.
8. Sprinkle the chopped pecans, apricots, craisins, and a few rosemary leaves on top.
9. Place the other half of the cheese directly on top and drizzle with more apple jam.
10. Top with pecans, apricots, and craisins.
11. Fold over the edges of the puff pastry inwards toward the cheese wheel, as you would with a galette. Brush the dough with the beaten egg.
12. Bake for 20 minutes or until the crust has puffed up and is deeply golden.
13. While the cheese is baking, in a small saucepan over high heat, melt butter and sprinkle in cinnamon sugar. Fry the apples until golden.
14. Top the baked cheese with the caramelized apples, garnish with rosemary if desired. Serve hot and enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

And that's our Baked Camembert Galette in Puff Pastry with Caramelized Apples. If you enjoyed this recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you!

Happy Cooking!

The post Baked Camembert Galette in Puff Pastry with Caramelized Apples appeared first on Living The Gourmet.

Quick Answer

Yes, you absolutely can freeze homemade cranberry sauce. If stored in an airtight container with about half an inch of headspace, homemade cranberry sauce keeps its quality for about 2 to 3 months in the freezer. Thaw the cranberry sauce overnight in the refrigerator, then stir well and serve cold or gently rewarmed. The texture may loosen slightly after thawing, but the flavor should hold quite well.

Why Cranberry Sauce Freezes So Well

It's all in the chemistry. Cranberries are naturally high in acid and pectin, while homemade cranberry sauce is also typically quite high in sugar. That combination of acid, pectin, and sugar makes it one of the most freezer-friendly dishes on the Thanksgiving table. There's no dairy that risks separating when frozen, no starch that will turn grainy due to low temperatures, and no delicate texture to loosen. Once thawed and stirred, most people cannot even tell it was ever frozen.

How to Freeze Cranberry Sauce

1. Cool it completely: Let freshly made cranberry sauce come to room temperature, then refrigerate until fully chilled. Yes, we're popping the cranberry sauce in the fridge prior to freezing. Freezing warm cranberry sauce creates ice crystals and can raise the temperature of nearby frozen food.
2. Choose the right container: Use an airtight freeze-safe container, or glass jars rated for freezing. You can also opt for a heavy-duty freezer bag. Bags can save space by being laid flat and also often thaw faster.
3. Leave headspace: Cranberry sauce expands as it freezes, and that means you need a minimum of half an inch of space at the top of rigid containers to prevent cracking or lids popping off.
4. Portion it thoughtfully: Freeze in the amounts that you'll actually use. A full batch works for Thanksgiving dinner, but smaller portions are better for leftovers that you'll pull out later for sandwiches or as a breakfast side (cranberry sauce actually pairs deliciously with bacon or breakfast ham).
5. Label and date: Write the contents and date on every container of food you freeze, and that includes cranberry sauce. Frozen cranberry sauce lasts about 2 to 3 months.

The Ice Cube Tray Trick

For smaller, more flexible portions, spoon cranberry sauce into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag. Each cube is roughly two tablespoons, making it perfect for:

• Stirring into oatmeal or yogurt
• Topping a turkey sandwich
• Adding to a pan sauce for pork or chicken
• Swirling into muffins or a quick bread batter

How to Thaw Frozen Cranberry Sauce

• In the Refrigerator (best): Thaw overnight in the refrigerator, or allow roughly 24 hours for larger containers. This preserves the texture the best. Whenever you have the time, opt for this method.
• In Cold Water (Faster): Seal the sauce in a freezer bag and submerge in cold water for about 1 to 2 hours, changing the water every 30 minutes.
• On the Stovetop (for serving warm): Transfer the frozen cranberry sauce directly into a saucepan and warm over low heat, stirring often, until smooth. Let me emphasize: you want low, gentle heat - not medium-low or medium-low heat. Add a splash of water or orange juice if it's too thick.

What to Expect After Thawing

You can expect thawed cranberry sauce to be a little looser or more watery than before it was frozen. That's perfectly normal. However, here are a few fixes:

• Stir It Well: Most liquid separation disappears with some good stirring.
• Simmer Briefly: If it is still thinner than you would like, simmer it for 3 to 5 minutes to reduce and thicken it.
• Refresh the Flavor: A little fresh orange zest or a squeeze of citrus brightens a sauce that might taste slightly muted due to freezing and thawing.

Making Cranberry Sauce Ahead for Thanksgiving

Freezing is a great way to get ahead of Thanksgiving Day, but it is far from the only option.

• Refrigerator: Homemade cranberry sauce keeps for 10 to 14 days in an airtight container in the refrigerator. That means you can make it the weekend before Thanksgiving without freezing it at all.
• Freezer: For more lead time, make it weeks ahead and freeze it. Move it to the refrigerator two days before Thanksgiving to thaw.

Regardless, it's one less thing to do on Thanksgiving Day itself. It also frees up a burner on one of the year's busiest cooking days.

How Long Does Cranberry Sauce Last?

💡Caution: Remember, at room temperature, cranberry sauce will only last for about two hours.

→ Pro-Tip: For the best flavor and texture, use frozen cranberry sauce within three months.

Signs Cranberry Sauce Has Gone Bad

Throw out your cranberry sauce if you notice any of the following:

• Mold on the surface, even a single, small spot
• A fermented, alcohol-like, or sour smell
• Bubbling or fizzing when you open the container
• Significant discoloration

As cranberry sauce is naturally high in sugar, mold can appear before any smell develops. As always, when in doubt, throw it out.

Bottom Line

Homemade cranberry sauce is one of the best candidates on the entire Thanksgiving menu for freezing. Cool the cranberry sauce completely, store it in an airtight container with a little headspace, and then use it within two to three months. Thaw it overnight in the refrigerator, give it a good stir, and it's ready to serve. That means you can make it weeks ahead, save every bit of leftovers, and then have it ready whenever you want it.

And that's our answer to the question "Can you Freeze Homemade Cranberry Sauce?" If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below.

For more Thanksgiving guidance, see our "Can You Make Stuffing A Day Ahead?" guide. Planning your turkey? Check out "How Long to Cook a Turkey Per Pound?" and "How Much Turkey Per Person For Thanksgiving?".

Happy Cooking!

The post Can You Freeze Homemade Cranberry Sauce? appeared first on Living The Gourmet.