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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• 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

Print Recipe

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.

What makes our Honeycrisp Waldorf Salad so satisfying is contrasting textures that permeate every bite. What's more, this is probably one of the most forgiving recipes that you can possibly make. There is absolutely no cooking involved other than a few minutes spent toasting the walnuts. Better yet, the ingredient list is short and contains only pantry and kitchen staples. Really, most of this salad's prep is just chopping and stirring. In spite of that simplicity, this Waldorf salad easily earns its place on any holiday table, and holds its own at even the most elegant of dinner parties, while also making for a lovely light lunch on an ordinary weekday.

Read on for a complete ingredient checklist, prep tips, and a full recipe card.

What is a Waldorf Salad?

From the Waldorf-Astoria Hotel to a Classic Salad

The Waldorf Salad originated in New York City in the 1890s in the Waldorf Hotel, a Fifth Avenue landmark that later became the world-famous Waldorf-Astoria Hotel. The recipe is credited to renowned Oscar Tschirky. What was he renowned for? Being the maître d'hôtel of the Waldorf - remember folks, this was the 1890s, and being a charismatic and forward-thinking maître d'hôtel is one of the things that could make you famous back in the day.

The recipe is said to have debuted at a society charity ball hosted at the Waldorf. This first version of the recipe was shockingly simple - just apples and celery dressed in mayonnaise. That's it, and it was a smash success. The recipe was later included in Oscar Tschirky's book "The Cookbook by Oscar of the Waldorf."

Walnuts, now considered a vital component, were added in later versions of the salad, appearing early in the twentieth century. Grapes, raisins, and other additions followed even later in the 1920s, while in the 1940s and 1950s it was common to see Waldorf Salad suspended in gelatin molds.

How This Honeycrisp Version Is Different

We're not deviating too far from a classic apple Waldorf salad foundation of apples, celery, walnuts, and a creamy dressing, but we're updating it in a few key ways. Here's how:

• Honeycrisp Apples: Instead of tart apples or green apples, we're using Honeycrisp, which brings a definitive crunch and notable sweetness. These qualities are key.
• Green Grapes: For bursts of sweetness and juiciness.
• Toasted Walnuts: The toasting is key, as it lets the walnuts bring a warmer, deeper flavor than raw walnuts.
• Celery leaves and Italian parsley: Together, these bring fresh, herbaceous notes to the salad that most other versions of this recipe simply leave out.
• Sour Cream and mayonnaise: Combining sour cream with the mayonnaise creates balance and a little bit of nuance via contrast. The sour cream works to mellow the mayo's heaviness, while also adding some much-needed tang to the dressing. Mayo alone is one-dimensional and a bit heavy - at least for my palate.
• Honey and fresh lemon juice: Together, the honey and fresh lemon juice brighten and balance the entire salad

Why You'll Love This Honeycrisp Waldorf Salad

• Crisp and Juicy: The dominant qualities of this salad are best described as a satisfying crunch, with copious juice.
• Creamy but Not Heavy: We're using a mayo dressing to which we've added sour cream. This keeps the dressing rich, but avoids heaviness. It also adds a nice tang.
• Fresh and Herbaceous: Italian parsley and celery leaves bring brightness and lush herbal notes.
• Quick to Prepare: My favorite thing about this recipe is that despite being rich, thoroughly flavorful, and making a great presentation, it's sublimely simple to bring together, taking around 15-20 minutes in total.
• Easy to Customize: Let your creative juices flow. Want to add in candied pecans? Go ahead. Want to add your favorite cheese? That works too. Want to go retro and suspend the entire salad in a gelatin mold? Shockingly, that works deliciously and makes for a truly unique centerpiece. The possibilities are really endless, so feel free to get creative.

Ingredient Checklist for Honeycrisp Waldorf Salad

Here's a checklist for everything that you'll need to make a Honeycrisp Waldorf Salad. Exact measurements are in the recipe card below.

For the Salad

• Honeycrisp Apples, cubed: The star of the show. We're using Honeycrisp for their crunch, innate sweetness, and copious amounts of juice.
• Green Grapes, halved: Having them allows the dressing to cling and allows for the more reliable release of their flavor into the salad.
• Walnuts, toasted: Now quintessential to Waldorf salad, but we're toasting the walnuts to deepen their flavor. Chopping ensures that they are speckled through every bite.
• Italian parsley, finely chopped: We're using flat-leaf parsley as a palate cleanser, as it helps to brighten the flavor. Don't bother with curly-leaf parsley, as that's purely a garnish.

For the Creamy Dressing

• Sour Cream: Helps to lighten the texture, while also providing some nice tang to the dressing, which would otherwise be fairly heavy if we relied solely on mayo.
• Mayonnaise: Provides the body of the dressing and richness.
• Honey: Brings gentle sweetness and some 'honey flavor' to the dressing, while also helping to balance the tang from the sour cream.
• Fresh Lemon Juice: Brings citrusy brightness and balance. It also helps to keep the apples from browning.
• Salt: Helps to bind the other flavors together.
• Black Pepper: For savory warmth and balance.

Choosing the Best Apples

For this recipe, we're using Honeycrisp apples, which are sometimes spelled Honey Crisp, as their crunch and sweetness make them simply ideal. The key behind their crunch is their unusually large cells, which fracture cleanly and evenly when you bite into them, and this is also why they taste so crisp and release so much juice. What's more, their sweet-tart balance stands up excellently to the dressing.

Really, what we're looking for are firm apples with no soft spots. A good Honeycrisp apple should feel rock solid.

If Honeycrisps are not available, or you prefer a different flavor, these are the best apples to substitute:

• Granny Smith Apples: They produce a sharper, tarter salad with a very firm bite. These are my go-to substitutes.
• Green Apples: Any green, crisp apple will work and provide a similarly bright flavor.
• Pink Lady Apples: Provide a sweet-tart flavor, crisp texture, and resist browning. Another great substitute, in my opinion.
• Fuji or Gala: Provide a sweeter salad, but an overall milder flavor.

In any case, avoid softer apples, or apples with a mealy texture such as Red Delicious or McIntosh. These apples simply don't work for Waldorf Salad, and this recipe is no exception. They lose their structure very quickly once dressed, and leave you with a mushy, soft salad, which is the opposite of what we're looking for. You can, of course, always mix and match apples, such as Honeycrisp with Granny Smith, for a salad with more complexity and a bit more color.

Leave the Peel On

Do not peel the apples; there is simply no need. The skin adds color, a bit of extra texture, and helps the apple cubes hold their shape. That said, be sure to wash and then dry the apples thoroughly before cutting.

How to Prep the Ingredients

This salad is all about texture, and a few minutes of prep can really pay off in this regard.

How to Toast Walnuts

Once again, we're toasting the walnuts to deepen their flavor and bring out warming notes and earthy essences, which provide lovely contrast to the other flavors of the salad.

• Stovetop: Set the walnuts in a dry skillet over medium-low heat until they start to release nutty aromas and become lightly golden. Be sure to stir them every 3-5 minutes so that they do not burn.
• Oven: Spread the walnuts out on a baking sheet, and toast them in the oven at 350 degrees F for about 6 to 8 minutes. Flip once about halfway through to ensure even toasting.

Whichever way you choose to toast the walnuts, be sure to keep a close eye on them, as walnuts tend to go from a lovely golden color with nutty aromas and flavors to burnt and astringent-tasting very quickly.

How to Cut the Apples

Start by coring the apples and then slicing into roughly half-inch cubes. Do try to keep the pieces as uniform as possible, as this makes the salad both more pleasant to eat as well as ensuring a consistent texture and crunch throughout.

Pro-Tip: Cut the apples last, right before you assemble the salad to ensure maximal crispness and flavor.

How to Prep a Celery Heart

For starters, the celery heart is the pale cluster of tender inner stalks at the center of the celery bunch. Start by trimming the base of the cluster, then rinse the stalks well, as dirt has a tendency to gather near the bottom. Then slice them into thin chunks. Save the pale yellow and green leaves and chop them along with the parsley. If your grocery store sells only whole celery bunches, then use the innermost stalks and leaves and save the outer stalks for something else.

How to Prep the Grapes and Parsley

Super simple. Just pat the grapes dry and halve them. For the parsley, pull the leaves from the stems, make sure they are dry, and then chop them as finely as you can manage.

How to Make a Honeycrisp Waldorf Salad

1. Prepare the Salad Ingredients: Toast the walnuts and let them cool. Then halve the grapes, chop the celery hearts and leaves, and chop the parsley. Cube the apples last. Mix everything in a large bowl. Simple.
2. Make the Dressing: In a medium bowl, combine the sour cream, mayonnaise, honey, salt, fresh lemon juice, and black pepper. Whisk until smooth. Taste it, adjust to your preference if needed.
3. Toss and Serve: Pour the dressing over the salad, but do not stir harshly. Instead, gently fold the salad until the apple pieces are coated. Gentle is key, as you do not want to bruise the apples. Serve right away over a bed of lettuce. Butter lettuce leaves are especially nice since their delicate texture plays deliciously with the crispness of the salad.

Getting the Creamy Dressing Just Right

 Understanding the Flavor Balance

This dressing works because each ingredient has a purpose. For example, the sour cream brings tartness to the dressing as well as pleasantly lightening the texture. The honey helps balance that same tang with some sweetness, while the fresh lemon juice adds citrusy brightness; meanwhile, the black pepper provides savoriness and depth of flavor.

• Too Thick?: Whisk in a teaspoon of lemon juice or a splash of milk.
• Too Thin?: Add in another spoonful of sour cream.
• Too Tart?: Add a little more honey, but only half a teaspoon at a time.
• Too Sweet or Too Flat?: Add a squeeze of lemon and a pinch of salt.

Keep in mind that the apples and the grapes will add sweetness on their own, so the dressing should taste slightly tangier on its own than you want it to prior to being added to the assembled salad.

Can You Make a Lighter Version?

Absolutely. Yes. To make a lighter dressing, replace some or all of the sour cream with plain Greek yogurt, as Greek yogurt offers similar tang, more protein, and less fat and a lighter overall texture. You can also swap part of the mayonnaise with Greek yogurt, though I would advise keeping at least half of the mayo to preserve the dressing's intended richness and classic Waldorf flavor.

How to Keep Honeycrisp Apples Crisp and the Dressing Creamy

The most frustrating part of any Waldorf salad is that it can turn watery and soft in as little as an hour, even if it looks and tastes perfect when you first make it. Here is why that happens and how to prevent it.

Why Waldorf Salad Gets Watery

Honeycrisp apples are beloved for their texture and their juiciness - but juiciness means moisture, and as the Honeycrisp apples sit sliced, they naturally leak that juiciness, adding moisture to the dressing. What's more is that salt draws out moisture from the fruit and veggies, meaning once the salted dressing meets the apples, the grapes, and the celery, the liquid from those fruits and veggies begins seeping out and pooling at the bottom of the bowl. As such, the longer the salad sits, the more liquid you get.

Preventing Honeycrisp Apples from Making the Dressing Watery

• Slice the apples shortly before assembling, not hours, as advised above.
• Pat the apples, celery, and grapes dry with paper towels before adding in the dressing.
• Make sure that the parsley and grapes are completely dry after washing.
• Skip soaking the apples in extra lemon juice. The lemon in the dressing is more than enough. Any extra liquid, even lemon juice, only thins things out.
• Keep the salad well chilled. Cold slows the release of moisture.
• If you aren't serving the salad immediately, let it sit in the refrigerator.

Pro-Tip: Do not soak the apples in lemon juice. Yes, this will stop the browning process for a full twelve hours, but it will make the apples very tart, throwing off the entire flavor balance of the salad.

Why Celery Leaves Belong in This Salad

Typically, most home cooks throw away celery leaves without even thinking about it. However, they are one of the secrets of this recipe, and I do advise learning when and how to use them in general - but that's an article for another day. For this recipe, the leaves have a beautifully concentrated celery flavor that is fresh, delightfully peppery, and almost herb-like. Paired with the parsley, the celery leaves help to cut through the richness of the dressing, giving the salad a green, somehow garden-like quality that isn't typically part of the profile for most classic Waldorf salad preparations. You want to use the pale, inner leaves from the celery heart. The darker outer leaves can be tough and bitter, and that's not what we're looking for.

When to Add in the Walnuts

The walnuts soften as they sit in the dressing, and so we want to fold them in as close to serving as we can to ensure maximal texture. If you are putting the salad out as part of a buffet, consider holding back a handful of the nuts to scatter over the top just before serving, or even offer them as an optional side for your guests to add in on their own. This adds additional texture and helps to make the salad look even more inviting.

Waldorf Salad Troubleshooting

Here are some of the most common Waldorf salad pitfalls and how to fix or avoid them.

• Watery Salad: Usually happens due to moisture pulled from the fruit and the celery. To prevent this, pat the ingredients dry, dress the salad closer to serving, and drain any pooled liquid before stirring in a spoonful of fresh dressing.
• Soggy Walnuts: Almost always due to the walnuts being fully toasted or added too early. Be sure to toast the nuts until they are fragrant, then cool them completely before adding to the salad. Also, be sure to add the nuts when you are serving the salad.
• Mushy Apples: This typically means you are using a mushy or mealy apple variety, or the apples were cut too far ahead. Use Honeycrisp, Granny Smith, or Pink Lady apples, and cut them just before assembling the salad.
• Browned Apples: Apples brown due to exposure to air. Once cut, toss the apples with the dressing promptly, as the lemon juice slows browning.
• Bland Flavor: This means you under-seasoned the dressing. Add a pinch of salt and a squeeze of lemon, then taste again. If it's still bland, adjust the rest of the seasonings.
• Too Sweet: This means you likely used very sweet varieties of apples or grapes. The simplest solution is to add lemon juice, a bit more black pepper, or swap one apple for a Granny Smith next time.

Can You Make Waldorf Salad Ahead of Time?

Absolutely, as long as you make the salad in stages and avoid dressing the salad until it's time to serve. Here's how.

Make the Dressing Ahead

Whisk the sour cream, mayo, honey, lemon juice, salt, and pepper together, and then store the dressing in an airtight container. The dressing will keep in the refrigerator for up to 2 days, provided you are storing it in an airtight container. The flavors will meld together nicely as it rests. However, be sure to give it a quick stir before tossing it with the salad.

A Simple Make-Ahead Timeline

• Up to 2 Days Ahead: Make the dressing and refrigerate it.
• Up to 1 Day Ahead: The walnuts can be toasted up to a day ahead of time. Store them in a small bowl or container at room temperature, covered. The celery, parsley, and grapes can also be prepared a day ahead of time. Store them wrapped in paper towels in the fridge.
• Just Before Serving: I strongly recommend cubing the apples right as you are ready to serve the salad. Then combine everything, add the walnuts, toss with the dressing, and spoon over the lettuce.

Following this timeline will mean that on the day, you only need about five minutes to finish the salad.

How to Store Leftovers

I recommend storing any leftovers in an airtight container in the fridge. That said, I don't recommend keeping leftover Waldorf salad for more than a day. This salad is always best freshly assembled, as the apples tend to become mushy and brown very quickly. Also, Waldorf salad does not freeze well, as the fruit and the dressing both break down considerably during thawing.

What to Serve with Honeycrisp Waldorf Salad

• Grilled Chicken: Any bright, fresh grilled chicken recipe, such as our bistro-style grilled chicken, would pair deliciously.
• Roast Chicken: A light roast chicken preparation, such as roasted spatchcocked chicken with garlic and lemon, would pair beautifully.
• Pork: A simple pork tenderloin stuffed with herbs, garlic, and cheese would be my go-to pairing. Grab my recipe for it here.
• Wine Pairing: A decent rosé would be my go-to wine pairing, such as Boundary Breaks Vineyard's Rosè wine.

Frequently Asked Questions

Honeycrisp Waldorf Salad with Creamy Dressing

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• Author: Living the Gourmet
• Total Time: 15 minutes
• Yield: 4-6 1x

Print Recipe

Description

A fresh, modern take on the classic. Crisp Honeycrisp apples, juicy grapes, toasted walnuts, and a tangy-sweet sour cream dressing.

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Ingredients

Units USM

For the Salad:

• 1 cup green grapes, halved
• 1 cup loosely packed Italian parsley, finely chopped
• 2 Honeycrisp apples, cubed
• 1 cup walnuts, gently toasted and finely chopped
• 1 celery heart, chopped with leaves

For the Dressing:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tsp. salt
• 1/2 tsp. Coarse-ground black pepper
• 1 tbsp. honey
• 2 tbsp. fresh lemon juice

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Instructions

For the Salad:

1. Place all of the chopped ingredients in a serving bowl.

For the Dressing:

1. Combine all of the ingredients for the dressing in a medium-sized bowl and whisk together.
2. Pour over the chopped salad and toss.
3. Serve over your favorite salad greens.

• Prep Time: 15 minutes
• Category: Side Dish
• Cuisine: American

And that's our Honeycrisp Waldorf Salad with Creamy Dressing. If you enjoyed this recipe, tried any of the pairings, or have any questions or suggestions, be sure to let us know in the comments below.
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 Honeycrisp Waldorf Salad with Creamy Dressing appeared first on Living The Gourmet.

Quick Answer

Yes, you most certainly can make stuffing a day ahead of time. The safest approach is to prepare the stuffing completely, and then transfer it to a baking dish, cover it, and refrigerate. Then bake it fresh on Thanksgiving Day. Add 10-15 minutes to the baking time to account for the cold, fresh from the fridge, temperature. Alternatively, prep the individual parts of the stuffing (meaning the bread, cooked veggies, seasonings) separately the day before and assemble the morning of. Never refrigerate stuffing inside of a raw turkey, as doing so is unsafe.

The Three Ways to Make Stuffing Ahead

There are basically three main approaches, each with its own pros and cons. Here they are.

Option 1: Fully Assembled, Unbaked (Recommended)

If making stuffing ahead, I recommend assembling it completely. That means the bread, cooked aromatics like garlic and onions, the broth, seasonings, and eggs. Then transfer it to the baking dish, covering tightly with foil. It can remain like this in the fridge for up to 24 hours. Then, on Thanksgiving Day, bake straight from the refrigerator, adding about 10-15 minutes to the total baking time to account for its from-the-fridge temperature.

This really is the best option for most home cooks, as it saves the most day-of prep time, while also giving you a stuffing that tastes freshly baked - or even a bit better than freshly baked - as it allows the flavors to really meld together. That said, it does carry a slight risk of the dry ingredients (particularly the bread) becoming soggy. More on this below.

Option 2: Prep the Components Separately

Dry or toast the bread cubes, cook the veggies (celery, garlic, herbs, onions, etc.), and measure out the seasonings the day before. Store each component separately in the fridge. Then, on Thanksgiving morning, combine everything with the broth and the eggs, pour into your baking dish, and bake immediately.

This produces the freshest-tasting stuffing hands down. However, it does require more day-of assembly than option 1. This is a good option if you have oven space and time on Thanksgiving Day, or if you're worried about textural changes from overnight refrigeration.

Option 3: Fully baked, then reheated (Not Recommended)

This option is just what it sounds like. Prep and bake the stuffing completely a day ahead, then let it cool, cover, and refrigerate it. Then, on Thanksgiving Day, reheat the stuffing covered at 325 degrees F until it has warmed through. This should take about 25-30 minutes. Be sure to uncover for the last 10 minutes to re-crisp the top.

This works well, but the downside, of course, is that you are serving reheated stuffing, and there is no getting around the fact that the texture will suffer somewhat. Also, it does require 25-30 minutes of your oven being on 325 degrees F - meaning you won't be using that oven for anything but reheating your stuffing for a full half hour. However, if you're really pressed for time, this is the way to go.

How Far Ahead is Safe?

• Fully Assembled Unbaked Stuffing: Up to 24 hours in the refrigerator. Beyond that, the bread will absorb too much liquid, or even sog through, damaging the texture.
• Prepped Components: 1-2 days in the fridge for cooked veggies. Up to a week for dried or toasted bread cubes stored in an airtight container at room temperature.
• Full Baked Stuffing: 3-4 days in the refrigerator. That said, the texture degrades noticeably after the first day.
• Frozen Stuffing: Both baked and unbaked stuffing can be frozen for up to a month. Thaw the stuffing overnight in the fridge before baking or reheating. Do NOT attempt to rush the thawing process.

Critical Food Safety Rule

Never Refrigerate Stuffing Inside a Raw Turkey

This is the absolute most important rule of make-ahead stuffing. It is also the source of most Thanksgiving food safety issues. Raw poultry juices seep into the stuffing during refrigeration, and that creates an environment where bacteria will multiply rapidly, contaminating the stuffing. Even thorough cooking may NOT make the stuffing safe to eat after this level of contamination.

If you insist on cooking your stuffing inside of the turkey, then I strongly suggest stuffing the turkey and then immediately begin roasting the turkey in the oven. Even in this scenario, the stuffing can become contaminated. As such, I strongly recommend cooking the stuffing and turkey separately.

Furthermore, most professional chefs do NOT recommend cooking the stuffing in the bird on culinary grounds, as stuffing does not cook evenly inside the turkey, nor is it allowed to develop that gorgeous stuffing crust.

How to Prepare Stuffing the Days Before

The Night Before

1. Dry or toast the bread cubes. Toast by spreading them on a baking sheet and toasting at 250 degrees F for 30-40 minutes. Conversely, you can dry them by simply leaving them uncovered on the counter overnight.
2. Cook the aromatics. That means the onion, celery, garlic, and herbs, in butter, until softened. Let them cool completely.
3. Combine the dried or toasted bread, cooled vegetables, and any preferred add-ins such as sausage, mushrooms, dried fruit, nuts, etc., in a large bowl.
4. Whisk together the broth, eggs, and seasonings. Pour over the bread mixture and toss until everything is evenly coated.
5. Transfer to a buttered baking dish, cover tightly with foil, and then pop it in the refrigerator.

Thanksgiving Day

1. Remove the stuffing from the refrigerator about 30 minutes before baking to let the stuffing warm slightly.
2. Bake covered at 350 degrees F for 30 minutes.
3. Uncover and bake an additional 20-25 minutes, until the top is golden and crisp and the internal temperature reaches 165°F.
4. Rest for 5-10 minutes before serving.

Total baking is about 10-15 minutes longer than if you were baking fresh, but this is thoroughly outweighed by the time saved not needing to prep the stuffing from scratch.

Signs Your Make-Ahead Stuffing is Going Right

1. The bread should have absorbed the liquid evenly. Peek under the foil before baking. There should be no pools of broth at the bottom or dry patches on top. If either is happening, gently stir the stuffing before baking.
2. The top should be golden and crisp after baking. If the stuffing is still pale after the uncovered baking time, run it under the broiler for 1-2 minutes, but keep a close eye on it.
3. The interior should be moist but not wet. A properly assembled make-ahead stuffing should have the same texture as one baked fresh. If your make-ahead stuffing is wet or gummy, that typically is a sign that there was too much liquid added at some point during assembly.

Common Mistakes

Adding too much liquid during assembly

Overnight refrigeration allows the bread to absorb liquid over time. If the stuffing looks too moist when assembled, that stuffing can end up soggy after baking if the ratio was off from the get-go. That said, when making stuffing ahead, use slightly less liquid than the recipe calls for, probably about three-quarters of the total. Be sure to check the moisture before baking and add more if needed. Remember, you can always add more liquid if the stuffing is too dry, but if the stuffing is too wet, there's nothing that can be done.

Skipping the Covered Baking Step

Don't skip the cover. Baking the stuffing covered during the first half of the baking time is what keeps the interior from drying out. We then uncover it for the second half to allow the stuffing to develop a nice golden crust.

Not letting it come to room temperature

If you put cold stuffing directly into the oven, it will significantly increase the bake time and can cause uneven cooking. Thirty minutes on the counter before baking can make a real difference.

Using bread that is too fresh

Fresh bread will turn to mush when soaked in broth and left overnight - and that will result in a soggy stuffing. Not good. Instead, the bread should be dried, either by staling it on the counter for 1-2 days or by toasting it lightly in the oven. Day-of stuffing can sometimes get away with slightly fresh bread, but make-ahead stuffing simply cannot.

Which Stuffing Styles Work Best For Make Ahead?

• Classic Bread-Based Stuffings: Stuffings using a bread-based base, such as our Old Fashioned Bread Stuffing, are the best for make-ahead. The 24-hour rest actually improves the flavor as the bread fully absorbs the seasonings.
• Cornbread Stuffing: Works well for make-ahead. That said, the cornbread should be very dry to start. Fresh cornbread risks disintegrating.
• Sausage Stuffing: Simply excellent for make-ahead. Cook the sausage fully before assembly as a matter of food safety and then refrigerate. The flavors will meld very nicely overnight.
• Wild Rice or Grain-Based Stuffings: While these can be made ahead, they reheat differently than bread-based stuffings, so I would recommend checking the make-ahead directions on a recipe-by-recipe basis for wild rice or grain-based stuffings.
• Oyster Stuffing: A bit trickier and more delicate. While they generally can be assembled the day before, I do recommend adding the oysters the morning of, since seafood texture can suffer drastically during extended refrigeration. And, as always, when in doubt, check the recipe's make-ahead directions.

Bottom Line

Yes, you can absolutely make stuffing a day ahead, and the approach that I recommend is assembling it completely, then refrigerating it covered, and baking fresh on Thanksgiving Day with 10-15 minutes added to the baking time. Use slightly less liquid during assembly to account for overnight absorption. Also, never refrigerate stuffing inside of a raw turkey, as doing so is unsafe. Make-ahead stuffing is one of the smartest Thanksgiving prep moves you can make, and - in most cases - it tastes just as good as stuffing baked from scratch the day of.

For more Thanksgiving planning tips, see our advice on How Long to Cook a Turkey Per Pound and our advice on How Much Turkey Per Person for Thanksgiving guides.

And that's our answer to the question "Can You Make Stuffing a Day Ahead?" If you have any questions or suggestions, or enjoyed this article, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

The post Can You Make Stuffing a Day Ahead? appeared first on Living The Gourmet.

"If you're always aiming for perfection, you won't make anything at all."

There is something wonderfully rustic about a galette. Unlike a traditional pie, a galette doesn't require perfect edges or a perfectly fitted crust. In fact, it is meant to be folded, free-form, and a little bit imperfect because that is exactly what makes it beautiful.

This Caramelized Onion & Mushroom Galette takes that rustic idea in a savory direction, pairing sweet caramelized onions and earthy mushrooms that are then sautéed in Andria's Steak Sauce. The onions and mushrooms are then layered with creamy ricotta, tender artichoke hearts, golden grilled scallions, and a sprinkle of cheese on top. Everything is then tucked into a sheet of flaky puff pastry and baked until the edges are crisp and deeply golden.

The result is a delectable galette that feels special enough for a dinner party but is uncomplicated enough for a cozy weekend meal.

And because this recipe uses store-bought puff pastry, there is no need to fuss with homemade pie dough or pastry dough.

What is a Galette?

A galette is essentially a free-form tart. Instead of fitting pastry dough neatly into a pie plate, the dough is rolled out into a circle, then topped with a filling, and the edges are casually folded over the center.

While sweet galettes are perhaps the most recognizable, savory galettes are every bit as delicious. Mushrooms, caramelized onions, cheese, roasted vegetables, and fresh herbs all work particularly well because the sturdy pastry provides a buttery, flaky base for hearty fillings.

For this version, puff pastry keeps things especially easy while giving the galette beautifully crisp, flaky edges.

Why You'll Love Today's Recipe

Taste & Texture

Caramelized onions and sautéed mushrooms create a deeply flavorful filling for a savory and satisfying result. The ricotta cheese adds richness without making the galette feel too heavy.

Baked onto a flaky, crispy puff pastry crust lends a delicious texture contrast with a little crunch that matches the creaminess perfectly.

And since this recipe is vegetable-forward, it makes for a delightful meatless option on the menu.

Difficulty Level

One thing I love about galettes in general is that they are deceptively easy. While their presentation is one that is meant to impress with their rustic folded edges, the process is simple, especially if you're using store-bought puff pastry, which eliminates the need to make a pie dough from scratch.

Galettes are also incredibly flexible. It's an easy recipe to adapt with different types of vegetables and cheeses.

How to Make Caramelized Onion & Mushroom Galette

Ingredient CheckList

• Puff pastry - A chilled sheet of puff pastry creates the flaky crust for this galette. Keep it cold in the refrigerator until you're ready to work with it. If you're taking it out of the freezer, allow it to thaw enough that it can be rolled without cracking.
• Sweet onion - Sweet onion is particularly good here because it develops a mellow sweetness as it cooks. Slice the onion fairly thin, so it softens and caramelizes evenly.
• Mushrooms - I use sliced button mushrooms for this recipe, but cremini, baby bella, shiitake, or a combination of mushrooms would all work beautifully. It is important to make sure they are dry once cleaned before cooking, as this will only add to the excess liquid they produce once cooked down.
• Andria's Steak Sauce - Now for today's 'secret ingredient'. This versatile steak sauce is made from a family recipe that was created by founder Sam Andria back in 1978. It features real onions and is perfect for brushing on while grilling, as well as adding to ground meats, stews, and gravies. As you know by now, we love using Andria's products in our recipes and finding creative ways to enjoy their homemade flavors. For today's recipe, I tossed the caramelized onions and mushrooms in their steak sauce for added flavor and color to elevate the dish.
• Ricotta - Ricotta creates a creamy layer beneath the vegetables and also helps bind the caramelized onion and mushroom mixture together.
• Artichoke hearts - Drained artichoke hearts add a subtle tang and another layer of texture. Make sure they are well-drained so they don't introduce excess liquid into the pastry.
• Mozzarella & Parmesan - A small amount of shredded mozzarella and parmesan gives the top of the galette a lovely melted finish without overwhelming the mushrooms and onions.
• Scallions - Grilling the scallions before adding them to the galette gives them a wonderful golden, slightly sweet flavor. Fresh chopped scallions added at the end bring everything back to life with a pop of color.

Tips for Making the Best Mushroom Galette

1. Cook the mushrooms down well. This is probably the most important tip. Mushrooms naturally release quite a bit of water, and excess moisture is the enemy of a perfectly crisp pastry.
2. Don't overload the pastry. You want enough filling to make the galette substantial without creating a mound so high that the pastry cannot properly bake.
3. Keep the pastry cold. If the puff pastry becomes very soft while you're assembling the galette, place it in the refrigerator for a few minutes before baking.
4. Leave a border. That little border of uncovered pastry is what allows you to fold the edges over the filling and create the characteristic rustic galette shape.
5. Brush the dough with egg wash for a golden crust. No one wants a pale pastry crust. You're looking for crisp, deeply golden edges. The key is to brush the edges of the galette with a beaten egg before baking.

What to Serve With a Savory Galette

This caramelized onion and mushroom galette can work as a light main course, brunch dish, lunch, or dinner-party appetizer.

For a simple meal, serve alongside:

• A crisp green salad
• Arugula & Prosciutto Salad
• Roasted vegetables
• Tomato salad
• A simple seasonal soup
• Fresh fruit for brunch

It would also make a beautiful addition to a fall or early spring dinner table alongside a glass of wine. Browse the LTG Cellar for some of our favorite wines and pairings.

Variations & Substitutions

Can I use different mushrooms?

Absolutely. Cremini, baby bella, shiitake mushrooms, enoki, oyster mushrooms, or a mixture will work. More flavorful mushrooms such as shiitake or oyster mushrooms can give the galette a deeper savory character. If you are unsure where to find some of these varieties, Whole Foods offers a wide selection.

Can I use pie dough instead of puff pastry?

Yes. A traditional buttery pie crust can be used in place of puff pastry. The finished galette will have a slightly heartier texture, but the caramelized onion and mushroom filling will work beautifully with either pastry.

Can I add cheese?

Certainly! Goat cheese, blue cheese, Parmesan, or Gruyère would all pair nicely with caramelized onions and mushrooms. Since this particular version already contains ricotta and mozzarella, I would be careful about adding additional cheeses, though feel free to replace the mozzarella with your favorite alternatives.

Can I make this vegetarian?

Yes. As written, this is a vegetarian savory galette.

Can I make the galette ahead of time?

The onion and mushroom filling can be prepared ahead and refrigerated. For the crispest pastry, assemble and bake the galette relatively close to serving time.

Frequently Asked Questions

Caramelized Onion and Mushroom Galette

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

Print Recipe

Ingredients

Units USM

• 1 sheet puff pastry dough
• 1 sweet onion, sliced
• 8 ounces mushrooms, sliced
• 2 large cloves garlic, grated
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon of olive oil
• 1/2 cup ricotta cheese
• 4-5 artichoke hearts, drained
• 3 tablespoons shredded mozzarella cheese
• 1 tablespoon of Parmesan cheese, grated
• 1 egg, beaten
• 3 stems of scallions, sliced longways

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Instructions

1. Preheat oven to 400 degrees F.
2. Heat a large nonstick pan over high heat. Drizzle olive oil and add sliced onions. Sauté until the onions have softened and are nearly translucent.
3. Season with salt and pepper.
4. Add mushrooms and grated garlic.
5. Let the onions caramelize and the mushrooms cook down.
6. Remove from the pan and transfer to a glass bowl. Set aside.
7. In the same pan, grill the scallions with a drizzle of olive oil until golden. Remove and set aside.
8. Roll out the thawed sheet of puff pastry until 1/4 inch thick on a large piece of parchment paper.
9. Spread a layer of ricotta cheese over the entire dough.
10. Layer the mushroom and onion mixture onto the dough evenly, leaving about 1/2 inch of the crust for folding.
11. Fold the border up over, pinching together the overlapping edges.
12. Top with artichoke hearts, grilled scallions, mozzarella, and grated Parmesan.
13. Carefully transfer the galette onto a large baking sheet and bake for 18-20 minutes, until golden and crisp.
14. Remove and garnish with fresh chopped scallions and an extra drizzle of olive oil if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Side Dish
• Method: Baking, Sautéing
• Cuisine: American

That's our Caramelized Onion and Mushroom Galette Recipe. 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!

The post Caramelized Onion and Mushroom Galette Recipe appeared first on Living The Gourmet.