Quick Answer

A turkey takes about 13 minutes per pound at 350°F when unstuffed, or about 15 minutes per pound if stuffed. An 8-12 pound turkey, therefore, needs between 2 ¾ hours to 3 hours; a 12-14 pound turkey needs roughly 3 to 3¾ hours; a 14-18 pound turkey needs about 3¾ hours to 4¼ hours; an 18-20 pound turkey needs about 4¼ hours to 4½ hours. Finally, a 20-24 pound turkey needs about 4 ½ hours to 5 hours. That said, always check the turkey's internal temperature, as the turkey is done when the thickest part of the thigh reaches 165 degrees F.

Cooking Times by Weight (Unstuffed, at 350°F)

Turkey Weight: Cooking Time
8-12 pounds: 2¾ - 3 hours
12-14 pounds: 3 - 3¾ hours
14-18 pounds: 3¾ - 4¼ hours
18-20 pounds: 4¼ - 4½ hours
20-24 pounds: 4½ - 5 hours

Cooking Times by Weight (Stuffed, at 350°F)

Turkey Weight: Cooking Time
8-12 pounds: 3 - 3½ hours
12-14 pounds: 3½ - 4 hours
14-18 pounds: 4 - 4¼ hours
18-20 pounds: 4¼ - 4¾ hours
20-24 pounds: 4¾ - 5¼ hours

Cooking Time Notes

A stuffed turkey takes longer since the stuffing needs to reach a safe internal temperature of 165°F, which requires additional cooking time. For this reason, I generally recommend cooking a turkey unstuffed.

The Only Rule that Actually Matters

Cooking times are estimates. Full stop. Oven temperatures vary, turkey sizes and proportions vary, and no single chart is a substitute for an instant-read thermometer.

The Turkey is done when the thickest part of the thigh reaches 165°F

To know beyond any doubt if your turkey is done, insert a thermometer into the thickest portion of the thigh (without touching the bone), then into the thickest part of the breast, and finally - if stuffed - into the center of the stuffing. All three should read 165°F.

Rely on the thermometer rather than the clock. A turkey that reaches 165°F an hour early is in fact done - regardless of the time left on the clock. Conversely, a turkey that has not yet reached 165°F even after the clock has run out needs more time in the oven to finish cooking.

Fresh vs Frozen: Thawing Timeline

If you are preparing a frozen turkey, thawing is the first big planning problem to solve. Cooking a frozen turkey in the oven takes longer and almost never cooks evenly.

Thawing In the Refrigerator (Recommended)

Give the turkey 24 hours to thaw for every 4-5 pounds of turkey.

• 8-12 pound turkey: 2-3 days
• 12-16 pound turkey: 3-4 days
• 16- 20 pound turkey: 4-5 days
• 20-24 pound turkey: 5-6 days

Thawing In Cold Water (faster)

Submerge the wrapped turkey in cold water. Change the water every 30 minutes, allowing 30 minutes per pound.

• 8-12 pound turkey: 4-6 hours
• 12-16 pound turkey: 6-8 hours
• 16-20 pound turkey: 8-10 hours

Never Thaw at Room Temperature

Bacteria multiply rapidly within a turkey that is left out to thaw at room temperature, and no amount of cooking will reverse or remedy that risk. If you have thawed your turkey at room temperature, dispose of it, as it is no longer safe to eat.

Why Temperature Matters More Than Time

The turkey's internal temperature rises predictably while in the oven, but the rate depends on factors that a cooking chart simply cannot account for, such as:

• The starting temperature of the turkey (cold from the fridge vs. closer to room temperature)
• The actual temperature of your oven (many ovens are 10-25 degrees F off their setting)
• Whether the turkey is stuffed or unstuffed
• The turkey's shape, proportions, and how densely the meat is arranged
• Whether the turkey is covered, tented with foil, or uncovered
• The conductivity or material of the roasting pan
• Where in the oven the turkey is situated (at the bottom, more towards the middle)

These variables mean that even a perfect cooking chart is simply an estimate. A meat thermometer is the only tool that can truly tell you if the turkey is done or not.

When to Start Checking the Turkey

I recommend that you start checking the turkey's temperature about 45 minutes to an hour before the estimated end time. Insert the thermometer into the thickest part of the thigh, avoiding the bone.

If the turkey is browning too quickly relative to its temperature or time in the oven, tent it loosely with aluminum foil while it continues cooking in the oven.

If the turkey breast reaches 165 degrees F before the thighs, cover just the breast area with foil to slow its cooking while the thighs finish.

The Rest Period (Do Not Skip)

After the turkey has reached 165 degrees F, remove it from the oven and then let it rest, uncovered or loosely tented, for about 20-30 minutes before carving. There are three important things that happen during this rest period:

1. The internal temperature continues to rise about 5-10 degrees F (called carryover cooking), which completes the turkey's cook time without drying out the meat.
2. The juices redistribute throughout the meat, ensuring the turkey remains juicy. Carving too early will quite literally drain the bird of its juices.
3. The meat firms up enough to carve cleanly. If you carve right away or too soon, the bird risks shredding or tearing rather than slicing cleanly.

Skipping the resting time is one of the most common mistakes that home cooks make. Twenty minutes of patience really can be the difference between a juicy turkey and a dry turkey. Do not skip it.

What About Higher-Temperature Roasting?

Some cooks prefer roasting their turkey at a slightly higher or lower temperature. 325°F and 375°F are probably the most common alternatives to the more traditional 350°F.

• 325°F: If roasting at this temperature, add about 2-3 minutes per pound. This produces a slightly more evenly cooked turkey with less risk of overbrowning.
• 375°F: Subtract about 1-2 minutes per pound. This temperature achieves a faster cook time and crispier skin, but at this temperature there is a higher risk of drying out the breast meat if you do not carefully monitor the turkey.
• Higher-heat Roasting (450°F for the first 30 minutes, then reducing to 350F): A good choice for crisper skin, and doesn't dramatically change the total cooking time.
• Spatchcocking: Dramatically reduces cook time. A spatchcocked 12-pound turkey cooks in about 80-90 minutes at 425°F rather than 3 hours.

That said, each approach has its benefits, but also its trade-offs, so I do recommend thoroughly researching before opting out of the traditional 350°F from start to finish roasting method.

Remember, regardless of cooking method, a turkey is done when it reaches an internal temperature of 165°F.

Pro Tip: Plan the Day Backwards

I strongly recommend working out your schedule backwards from when you actually want to eat. For example, if you plan to eat at 4 PM (early, I know, but humor me), and you're cooking a 14-pound turkey unstuffed, then:

• 20-30 minutes rest time
• 3 and ¾ hours of cook time
• 30 minutes to bring the turkey to room temperature (strongly recommended)

That means the turkey goes into the oven around 11:30 AM, and comes out around 3:15 PM, rests until 3:45 PM, and is carved by or about 4 PM. Simple - sort of.

Regardless, working backward from your planned dinner time is - at least in my personal experience - one of the most useful planning moves there is. And remember, everything on Thanksgiving Day more or less builds around when the turkey itself is in and out of the oven, as it occupies the single largest block of your prep time.

Common Mistakes to Avoid

• Trusting the Pop-Up Timer: Pop-up timers are notoriously unreliable. Often, they will pop after the turkey is already overcooked. Use an instant-read thermometer instead.
• Cooking Cold From the Refrigerator: A turkey that goes directly from the fridge into the oven (or with a core temperature of about 40 degrees F) takes significantly longer to cook than one that has rested at room temperature for 30-45 minutes. Also, cold turkey cooks unevenly.
• Opening the Oven Repeatedly: Each time you open the oven door, you let out hot air, dropping the temperature significantly. Check the turkey only when necessary, or at spaced intervals.
• Not Letting the Turkey Rest: This is a big one. Even a perfectly cooked turkey will taste dry if it is carved immediately upon being taken out of the oven. The 20-30 minute rest time is simply not optional if you want a quality turkey.
• Stuffing the Turkey the Night Before: This practice is a holdover from older generations of cooking, when food safety was less well understood. The reality is that stuffing your turkey the night before gives bacteria a full night to multiply in the raw, poultry-adjacent stuffing - even in the fridge- and no, cooking does not always kill all of the bacteria that have multiplied in the stuffing. Do not do this. It is unsafe.

The Bottom Line

Plan for roughly 13 minutes per pound for an unstuffed turkey, if cooking at 350 degrees F, or 15 minutes per pound if stuffed, but rely on the thermometer, not the clock. A turkey is done when the thickest part of the thigh reaches 165°F. Then rest the bird for 20-30 minutes prior to carving. Everything else are variables and preferences. Those two rules are the foundation of a successful Thanksgiving turkey.

And that's our answer to the question "How Long to Cook a Turkey Per Pound?" 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.

Happy Cooking!

The post How Long to Cook a Turkey Per Pound appeared first on Living The Gourmet.

The best part about this recipe is that they're baked instead of fried. This means that there's no risk of splattering hot oil, and no need to hover over a thermometer. From the mixing bowl to the table, this super simple, easy baked pumpkin donuts recipe takes a total of about 30 minutes. This makes the recipe ideal for the fall season, whether you're planning a Halloween get-together, a lazy weekend full of autumn baking, or a Thanksgiving brunch spread - or just an afternoon with coffee and donuts, with the familiar autumn aromas of ginger, nutmeg, and cloves wafting from the kitchen.

Now, without further introduction, let's make some homemade pumpkin donuts.

Why You'll Love These Pumpkin Cake Mix Donuts

Making homemade donuts from scratch can be very intimidating, as they require boiling oil, yeast, and rising, precise timing, and, on top of all of that, a long list of ingredients. This recipe aims to cut out all of the parts that make preparing homemade donuts intimidating, and reformulate that equation so that the process and ingredient list are as simple and approachable as possible.

Why You'll Love These Pumpkin Cake Mix Donuts

Here's what is special about this recipe, and why you'll love it:

• Requires only a handful of simple ingredients
• No yeast
• No rising time
• No prepping or handling a complicated donut batter
• Takes 30 minutes, start to finish, rather than hours for regular donuts
• The texture is soft and decadently moist
• Easily customized, as we'll touch on below
• Packed with autumn flavors of pumpkin and warm spice
• Perfect for breakfast, brunch, fall dessert spreads, or even Halloween

The yellow cake mix does a lot of this recipe's heavy lifting, especially in the structure and sweetness. It provides a reliable, bakery-style crumb, while the pumpkin puree supplies the moisture and that delicious autumn flavor. Taken together, they turn a boxed shortcut into a delicious autumn treat.

More Pumpkin Goodness

If you enjoyed today's recipe, be sure to check out our Brown Butter Pumpkin Cake, as well as our Pumpkin Cinnamon Rolls, both of which deliciously capture the flavor of the season.

Ingredient Checklist

Don't preheat your oven just yet. I always recommend taking a minute to review the ingredient list, make a few notes, and do some prep before starting any recipe - regardless of how simple. With that in mind. Here's what you'll need for today's recipe.

For the Pumpkin Donuts

• 15 oz can of 100% pumpkin puree - This is the base for flavor and moisture.
• 15.25 oz box of yellow cake mix - Provides structure, sweetness, and a reliable crumb.
• Ground Cinnamon - The foundational ingredient for the spice blend.
• Ground Ginger - Brings a little warmth to the flavor profile.
• Ground Cloves - Provides deep, aromatic spice notes. Be mindful that a little really goes a long way. Use even just a little too much, and all you'll taste is cloves.
• Grated Nutmeg - Works to round out this recipe's pumpkin spice profile.
• Sugar - For balancing the spice blend.
• Butter - Don't skip it. This is for greasing the donut pan.

Important: Use 100% pumpkin puree, which can sometimes be labeled "canned pumpkin." This is plain, cooked pumpkin puree and nothing else. No added sugar or spices. This is the ingredient that keeps the donuts moist without throwing off the sweetness or intended balance of spices.

Pumpkin Puree vs Pumpkin Pie Filling

These two types of canned pumpkin are often stocked side by side in most supermarkets, and the similar labeling causes many consumers to mistake them as being the same thing. However, pumpkin puree and pumpkin pie filling are not interchangeable and have important differences - as they are intended for significantly different uses.

• Pumpkin Puree: Plain cooked pumpkin that is unsweetened and unseasoned. Pumpkin puree is pure pumpkin that has been cooked and then canned. That's it.
• Pumpkin Pie Filling: This is pumpkin that has been sweetened and spiced. This type of canned pumpkin is intended to be poured straight into a pie shell. Basically, this is dessert pumpkin. Pumpkin pie filling is also often considerably moister than pumpkin puree.

For this particular recipe, we want to use pumpkin puree because we're seasoning the donuts ourselves.

Ingredients For the Vanilla Glaze

This is a simple, four-ingredient glaze that we're using to finish the donuts. Here's what you'll need:

• Confectioner's Sugar: This is the body of the glaze.
• Vanilla: Adds warmth and depth of flavor.
• Melted Butter: For richness, and also works to give the glaze a nice sheen.
• Milk: Works to loosen the glaze to the right consistency.

We want the glaze to be thick enough to cling tightly to the donuts, but loose enough to dip or drizzle.

Yellow Cake Mix vs Spice Cake Mix

Why This Recipe Uses Yellow Cake Mix

Typically, a yellow cake mix is fairly flavor-neutral, as it is usually intended as a buttery cake base, and that's exactly what we want for these donuts. If we look at the yellow cake mix as a blank canvas, that means we are allowed to define the flavor profile with our own spice blend.

Can You Use a Spice Cake Mix Instead?

Yes, but a spice cake mix already contains spices, and so if you add the full amount of cinnamon, ginger, nutmeg, and cloves I've outlined in the recipe card, you will end up with donuts that are very aggressively spiced.

A pumpkin spice blend cake mix can work too, but you should treat it as a substitution for the spices in this recipe, not something to add on top of the existing spice blend.

With all of that said, for the recipe we're making today, I do strongly recommend sticking to using a plain yellow cake mix, as it offers the most control over the donut's flavor profile.

How to Make Pumpkin Cake Mix Donuts

From start to finish, I promise this is the simplest donut recipe you'll find anywhere else. Here is a step-by-step guide.

Prepare the oven and Donut Pan

Start by preheating your oven to 350 degrees F and then thoroughly butter your donut pan. Greasing the pan is not a step you should rush, as these donuts are very tender, and a well-buttered pan allows them to release cleanly without tearing. Once that is done, set the greased pan aside.

Mix the Pumpkin Donut Batter

Combine the yellow cake mix, pumpkin, sugar, and spices in a large bowl and stir until the mixture is completely combined. There is no need for a stand mixer or to beat the batter at medium speed with an electric mixer. Instead, the ingredients can simply be stirred together by hand. We want a thick, sticky donut batter.

Pipe or Spoon the Batter Into the Pan

For the cleanest results possible, pipe the batter directly into the prepared pan. Remember that this batter is thick and sticky, so a piping bag (or a zip-top bag with one of the corners snipped) is by far the easiest way to fill the donut pan.

• Fill the piping bag with the batter. The batter should be thick and sticky. This is normal.
• Pipe the batter evenly into each mold of the donut pan, working carefully around the ring.
• Fill each cavity without covering the center post, filling only the outer ring. This is what keeps the donut hole open.
• Avoid overfilling, as the donuts rise as they bake.

No piping bag? A spoon or baking spatula works fine too. Without a piping bag, carefully portion the batter into each mold of the donut pan, and then carefully smooth the tops with the back of a spoon or spatula.

Bake the Donuts

Bake the donuts at 350 degrees F for 12-15 minutes. Be sure to start checking the donuts at around the 12-minute mark. The donuts should be set and spring back lightly when touched. A toothpick inserted into the donut should come out clean.

Pro-Tip: Remember that every oven runs slightly hotter or cooler, so trust the toothpick test over the clock.

Cool Before Removing

After removing the donuts from the oven, let them rest in the pan for 6-7 minutes. After that, carefully loosen the edges of the donuts and transfer them to a wire rack to finish cooling. Do not skip this resting time. The donuts are still fragile when they are fresh from the oven, so allowing them to rest means they have a chance to set as they cool. Rushing to remove them from the pan is the surest and fastest way to break them. Let them cool further on the rack before you apply the glaze.

How to Fill a Donut Pan Without Making a Mess

The batter whips up thick and very sticky, and that can make it a little frustrating to fill the donut pan. With that in mind, here are a few techniques to keep things tidy.

Piping Bag Method

Fill a piping bag (or a large zip-top bag with the corner cut) with the batter. Then pipe in a steady ring around each mold of the donut pan. This easily creates the most even, professional-looking donuts with the least fuss and minimal cleanup.

Using a Spoon

If you prefer not to use a piping bag, the answer is using two spoons. One to scoop out the batter and the other to scrape the batter into the mold. You might also consider using a small baking spatula. Portion the batter into each mold and then nudge or flatten it into the ring, then smooth the top of each donut as evenly as possible. If the donuts are not roughly the same size, they will not bake evenly.

Don't Overfill the Molds

Whether using spoons or a piping bag, it is vitally important to this recipe that you do not overfill the molds of the donut pan. Cake donuts rise as they bake, and overfilling the molds or cavities will cause the donuts to lose their ring shape and donut shape, and also risks having the tops and edges burn. Not fun.

No Donut Pan? Try These Alternatives

Even if you don't have a donut pan, there are several good options.

• Silicone Donut Mold: These work well, and they release the donuts very cleanly. That said, silicone tends to bake a touch differently than metal, so begin checking a couple of minutes early.
• Mini Muffin Pan for Pumpkin donut Holes: If you don't have a donut pan, but have a mini muffin pan, it can be a great alternative. A mini muffin pan turns these donuts into bite-size pumpkin treats - basically donut holes. If doing this, I would recommend that you start checking for doneness around the 8-to-10-minute mark, as donut holes bake faster than full donuts.
• Loaf Pan or Cake Pan: This recipe works perfectly as a loaf or cake. Simply pour the batter into a loaf or cake pan, and bake. As an example, see the delicious pumpkin caramel loaf I prepared here.

How to Get Soft, Cake-Like Pumpkin Donuts

The pumpkin puree brings moisture to the donuts, and that's a good thing - as it keeps the donuts from being dry. However, that same moisture needs to be managed properly lest the donuts become dense.

• Don't Overbake. Pull the donuts from the oven as soon as the toothpick test comes out clean.
• Don't Overfill the Pan.
• Let the donuts cool properly before handling.
• Do not glaze the donuts until they have cooled.
• Avoid adding any extra liquid to the batter.
• Use Pumpkin Puree, not pumpkin pie filling.

Why Can Pumpkin Donuts Turn Gummy?

Pumpkin brings a lot of moisture to the batter. If the donuts come out slightly underbaked, or if they are stored while still warm, that will trap excess moisture into the crumb of the donuts, causing them to become gummy and dense. Baking the donuts fully and then letting them come to room temperature before storing solves that problem.

Pumpkin Donut Glaze

After the donuts have cooled, it's time for the glaze.

How to Make the Vanilla Glaze

• Whisk the confectioner's sugar, melted butter, and vanilla together in a small bowl, and then add in milk a little at a time, whisking, until smooth.
• Start with 1 tablespoon of milk.
• If the glaze is still too thick, add an extra teaspoon of milk to loosen it.
• We want a consistency that is thick but still pourable, just runny enough to dip a donut in.

How to Glaze the Donuts

There are three ways you can finish them.

• Dip the tops of the donuts directly into the glaze.
• Use a spoon to drizzle the glaze over the tops.
• Add a light glaze with a dusting of powdered sugar.

Regardless of how you frost them, the donuts absolutely must be room temperature, or the glaze will weep down the sides of the donut, or potentially even soak into the donut, rather than sticking to the donut and setting.

Frosting Alternatives

• Cream cheese frosting is always an option, especially if you prefer an overall richer donut.
• Powdered sugar by itself for the simplest finish.
• A cinnamon sugar coating is probably my personal favorite, and works to create a deliciously traditional fall-donut profile.

How to Keep Pumpkin Cake Mix Donuts from Getting Gummy

And this is where a little know-how can really shine. Here are my top tips.

Let the Donuts Vent Before Glazing

Donuts fresh from the oven release steam as they cool. This is why we move them to a wire rack, so that air can circulate underneath the donuts. Do not store the donuts while they are still warm. Also, be sure that they reach room temperature before glazing. Venting the steam that the donuts release as they cool is what keeps the crumb from becoming damp.

Cool the Donuts Before Storing

Setting warm donuts in a container traps the steam that they are trying to release. Trapped steam means moisture, which condenses on the walls and lid of the container, and drips back onto the donuts, leaving them soggy and gummy.

How to Store Homemade Donuts

For short-term storage, here is what I recommend.

• Let the donuts cool to room temperature.
• Arrange the donuts in a container with paper towels or wax paper between the layers to absorb or catch excess moisture.
• Never store them while still warm.
• Store at room temperature in an airtight container.

Should you Refrigerate These Pumpkin Donuts?

It depends on the topping. If you are using a glaze or frosting that contains dairy, then I recommend storing the donuts in an airtight container in the fridge. If the glaze contains no perishable ingredients, or if the donuts are unglazed, then refrigeration is not usually necessary unless storing for more than a day or two.

Can I make these Pumpkin Donuts Ahead of Time?

Yes, these pumpkin donuts are indeed make-ahead friendly. Bake the donuts ahead, let them cool completely, and then store appropriately as outlined above. For best results, however, I recommend that you glaze them shortly before serving, rather than applying the glaze in advance.

Simple Variations for Pumpkin Cake Mix Donuts

Pumpkin Spice Donuts

Use a pumpkin spice blend in place of the spice blend outlined in the recipe card below. I've got a delicious, homemade pumpkin spice blend right here on Living the Gourmet.

Brown Sugar Pumpkin Donuts

Simply swap out some or all of the white sugar for brown sugar. This will give the donuts a deeper, molasses-forward flavor.

Cream Cheese-Topped Pumpkin Donuts

Trade the vanilla glaze for a cream cheese frosting. This also allows you to get creative with flavors and colors for the frosting. That said, I would frost the donuts shortly before serving for best results, as mentioned above.

Frequently Asked Questions

Easy Pumpkin Cake Mix Donuts Recipe

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• Author: Living the Gourmet
• Total Time: 25 minutes
• Yield: 1 dozen 1x

Print Recipe

Description

Easy Pumpkin Cake Mix Donuts made with boxed cake mix and canned pumpkin. Soft, baked not fried, and ready in about 30 minutes. Perfect for fall!

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Ingredients

Units USM

• 15 oz. can of 100% Pumpkin
• 15.25 oz yellow cake mix
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/8-1/4 tsp. grated nutmeg
• 1/4 cup of sugar
• 1 donut baking pan, buttered
• Powdered sugar for dusting

For the icing:

• 1 cup confectioner's sugar
• 1/2 teaspoon vanilla
• 2 tablespoons butter, melted
• 1 tablespoon milk, plus 1 teaspoon

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Instructions

1. Preheat oven to 350 degrees °F.
2. Combine all of the ingredients in a bowl and mix until combined.
3. Either pipe the mixture or spoon the mixture into a well-buttered donut pan.
4. Bake for 12-15 minutes or until the toothpick test comes out clean.
5. Allow the donuts to cool for 6 - 7 minutes before loosening the sides gently and removing from the pan.
6. Place on a wire rack and either dust with powdered sugar or glaze.

For the icing:

1. In a small bowl, whisk together confectioner's sugar, vanilla, melted butter, and 1 tablespoon of milk until smooth. If you find the glaze is still a little thick, add 1 teaspoon of milk to smooth it out. It should be slightly thick but runny enough to dip the donuts in.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

And those are our Easy Pumpkin Cake Mix Donuts! 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 Baking!

^{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 Easy Pumpkin Cake Mix Donuts Recipe appeared first on Living The Gourmet.

One might say that for the vineyards of Long Island's North Fork, the magic happens after the summer crowds have faded, and the cool air of late autumn begins to settle over the maritime peninsula. This is when most grapes have already been harvested, crushed, and stored away in oak barrels (or steel vats). However, a select few rows of vines are purposefully left behind to face Long Island's unforgiving autumn elements.

Hanging late into the season, these specially chosen grapes undergo a profound transformation that concentrates their sugars, deepens their flavors, and lays the groundwork for one of Long Island's best-kept winemaking secrets: late-harvest dessert wine.

That seasonal patience, and purposeful exposure to the autumn elements, is exactly what makes the 2014 Raphael Riesling such a fascinating bottle to review.

Produced in Peconic, New York, by Raphael Vineyard and Winery, this 2014 vintage stands as a prime example of how deliciously well high-acid North Fork white wines age over the course of more than a decade in the bottle. While most dessert wines lean into overwhelming, cloying sweetness and syrupy mouthfeel, this late-harvest wine achieves a delicate balance between luscious, honeyed stone fruit and vibrant, saline-driven acidity, and that balance is what really defines coastal Long Island terroir.

So, whether you are looking for an unexpected bottle to elevate an artisanal cheese board, or searching for the perfect pairing for a rustic fruit galette, or are just curious about the cellaring potential of New York wines in general, then read on. We'll be exploring what makes this vintage special, as well as providing tasting notes and a review score, before ending off on the best pairings to serve alongside it.

At A Glance

Age at Review: 10+ years

What Makes Long Island Late Harvest Riesling Special?

Wine enthusiasts often associate bright Sauvignon Blanc, sturdy Cabernet Sauvignon, elegant Cabernet Francs, or plush Merlot with Long Island's North Fork vineyards. However, the North Fork's microclimate is effectively tailor-made for the production of world-class dessert wines, particularly late-harvest Riesling - something the area does almost in secret.

The Climate of the North Fork Maritime Region

Raphael Vineyards is located in Peconic on Long Island's North Fork along a narrow band of land flanked by the Long Island Sound to the north and the area's namesake Peconic Bay to the south. This thoroughly maritime locale acts as a natural temperature regulator, working to buffer the vines against the extreme heat of Long Island's summer, while also delaying the first severe frosts well into late autumn. It also provides (some) protection against the protracted droughts characteristic of other areas of Long Island.

For any late-harvest wine, these extended autumn weeks on the vine are absolutely crucial. In Peconic, what allows the grapes to stay on the vines late into autumn, which is well past the standard harvest window, is the area's geography. How this works is that the surrounding waters store heat from the summer months, creating a natural temperature barrier that persists late into the year. However, as the grapes hang on the vines late into October or even into November, the grapes lose water content, concentrating their natural sugars, flavors, and aromatic compounds.

Late Harvest vs Standard Riesling: What's the Difference?

When producing dessert wine, the primary challenge is avoiding the wine feeling overly syrupy in terms of texture, or from being so sweet that it has become cloying. This is where Long Island's coastal terroir really shines, since, as mentioned above, the area is basically tailor-made to avoid precisely these pitfalls.

While the extra time-on-vine boosts residual sugar, the area's cool maritime nights help keep the structure of the grapes' natural acidity. The end result is a late-harvest wine that brings rich sweetness, but that grounds that sweetness on a foundation of crisp, vibrant acidity. This works to keep the wine fresh and balanced, rather than cloying or syrupy.

Raphael Riesling 2014 Tasting Notes

Cellared for over a decade, the 2014 vintage of Raphael's Late Harvest Riesling has evolved into a deeply complex, tertiary-driven dessert wine. This bottle serves as a masterclass in how excellently sweet North Fork white wines develop over time.

On the Nose (Aroma Profile)

The wine introduces itself with deeply concentrated notes of orange blossom honey, a bit of candied lemon peel, and warm apricot preserve off the top of the glass. On second whiff, as the wine is allowed to breathe, the tertiary aromas from the wine's decade-plus of cellaring begin to come to the fore. There are hints of beeswax, a bit of dried chamomile, and a subtle-yet-distinctive note of petroleum-laced minerality - which is the hallmark of a well-aged, high-end Riesling. This is a deeply layered, beautifully complex bouquet that rewards patient lingering prior to your first sip.

On the Palate (Texture and Flavor)

The wine meets the palate with a luxurious, velvety weight, rich with golden delicious apple, stewed peach, and nectarine dominating the initial offering. A touch of orange marmalade and a dusting of nutmeg round out the palate.

This is an unabashedly rich and dense wine, but never feels heavy or syrupy in the mouth. Instead, bright notes of tart citrus and pleasant acidity cut cleanly through the mid-palate, elevating the ripe stone fruit flavors and giving the wine's overall structure a remarkably lively and energetic, rather than a weighted-down, mouthfeel. And that's a remarkable accomplishment in and of itself.

Finish

Clean and long, is how I would describe the finish, as well as fairly dry considering the wine's overall residual sugar level. Notes of dried apricot and honeycomb linger on the palate, with a delicate, salty minerality sticking to the mouth for some time. Overall, the wine leaves behind a crisp and refreshed palate, rather than one coated in sugar, making this an exceptionally versatile offering.

What to Serve with Late-Harvest Riesling

Forcing a dessert wine to stand alone at the end of the meal is probably the biggest, and most common, mistake made with dessert wines in general - and a good dessert wine should never be relegated to such a fate. The beauty of the 2014 Raphael Riesling is in its balance, and that balance is key to its pairings. The residual sugar craves richness, while its vibrant acidity can cut through heavy fats. These qualities tie directly into one of the most fundamental rules of wine pairing: wines that feature sweet and savory complexity should be paired either with a food that matches its stone-fruit profile or with food that offers a sharp, salty contrast.

And that's exactly what the pairings below aim to do.

Blue Cheese & an Artisanal Cheese Board

Pairing the 2014 Raphael Riesling with an artisanal cheese board is an easy win - and makes for a super simple pairing. Sharp, salty blue cheeses such as Gorgonzola, Roquefort, or Stilton offer delicious contrast to the wine's honeyed apricot notes. Meanwhile, the salt in the cheese tames the sweetness of the wine, even as the wine's natural acidity cuts beautifully through the cheese's richness.

As an aside, I would strongly recommend accompanying the board with Marcona almonds, dried figs, and crusty artisanal bread as an elevated start to the evening.

→ Get the recipe: French Cheese Board

Rustic Peach & Cherry Galette

The golden rule for serving dessert alongside a late-harvest Riesling is this: the dessert should never be sweeter than the wine itself. This is because a dessert such as a super-sweet frosted cake or creamy sweet pastries will flatten the fruit notes in the Riesling, thereby making the wine taste sour.

That means you should opt for rustic-style fruit tarts, galettes, or stone-fruit cobblers. An apple tart, peach crostata, or pear galette deliciously mirrors the candied citrus and orchard-fruit profile of this particular wine, which allows both the dish and the wine to complement one another, as opposed to having one overpower the other.

→ Get the recipe: Rustic Peach & Cherry Galette

Roasted Pignoli & Truffle Goat Cheese Crostini

The wine's lush mouthfeel and vibrant acidity make it a top choice for pairing with rich and savory starters. Traditional, by-the-book pairings include foie gras or chicken liver pâté, but it also works deliciously alongside seared scallops with a citrus reduction, roasted pignoli and truffle goat cheese crostini, or crispy pork belly bites.

Remember, the wine's sweetness acts almost like a fruit glaze on the palate, which means it harmonizes beautifully with savory, umami notes.

→ Get the recipe: Roasted Pignoli & Truffle Goat Cheese Crostini

Final Verdict and Who Should Buy This Wine

For me personally, it is deeply satisfying to find local, Long Island wines that age gracefully in the cellar, and the 2014 Raphael Riesling is one such wine. This wine serves as a testament to what the North Fork of Long Island can achieve when given time coupled with masterful winemaking. This vintage delivers everything you might want from a late-harvest white wine: rich, honeyed fruit notes, complex tertiary aromas of beeswax and minerality, and a foundation of crisp acidity that keeps every sip bright, lively, and refreshing.

LTG Score: 92/100

• Who Is It For: Enthusiasts of aged German or Alsatian Rieslings. Hosts looking for an impressive holiday table pairing. Local NY wine collectors curious about the long-term cellaring potential of North Fork dessert wines.
• Serving Recommendations: Serve this bottle chilled at 45-50 degrees f in a standard wine glass (rather than a small dessert glass) and allow the complex aromas space and time to open up.

The Final Pour

If you happen to have this bottle in your cellar, or pick one up on a trip through Peconic, I strongly recommend slowing down to pour a glass alongside a sharp cheese board. Take your time with this one, and you'll be enjoying a remarkable snapshot of Long Island winemaking at its finest.

And that's our review of the Raphael Riesling 2014. If you enjoyed this review, or have any questions or suggestions, be sure to let us know in the comments below.
Cheers!

The post Raphael Riesling 2014 Review: North Fork Long Island Dessert Wine and Food Pairings appeared first on Living The Gourmet.

Having the right snacks stashed in your desk drawer or office fridge can make a real difference in how the rest of your day unfolds. 

The trick is finding options that travel well, are easy to pack, and actually taste good enough that you look forward to them. The real trick is finding something that tastes great, fills you up, and checks off some of those nutritional boxes. Here are four snack categories worth considering for your work rotation. 

Oikos Greek Yogurt For Your Protein Needs 

If your office has a refrigerator, yogurt and shakes open up a whole new high-protein category of possibilities. Oikos Greek yogurt cups are a popular choice because they're filling and come in some fan-favorite flavor varieties, like Mixed Berry and Peach. Some people prefer the classic vanilla they can customize with berries, granola, or a drizzle of honey, while others like grabbing a pre-flavored option for ease and convenience. Oikos yogurt cups provide 15 grams of protein per cup, making it an excellent source of protein.  

An Oikos protein shake is another great way to add protein to your day-to-day while you are on the go. A portable alternative when you want something you can sip during a meeting, enjoy while talking, walking, or picking up the little ones from school. People love protein shakes because they are very portable: an ideal way to fuel up your energy reserves during the day.  

Nuts and Nut Butter Packs 

A handful of almonds, cashews, or walnuts requires zero prep and zero cleanup. Enjoy as a topping for your yogurt bowl in the morning or in a little container you keep in your desk drawers for when you need a bit of extra energy. Toss a small container in your bag in the morning, and you're set.   

Single-serve nut butter packets have become increasingly popular for good reason. Squeeze one onto apple slices you brought from home for a little extra fiber, spread it on a rice cake, or just eat it straight from the packet if you're in a rush. Almond butter, cashew butter, and classic peanut butter all work well here. 

Fresh Fruit and Vegetable Combos 

Apples, bananas, and oranges are practically indestructible compared to more delicate produce. Toss one in your bag without much worry about bruising or spoilage. Bananas require nothing - no washing, no cutting, no container. Peel and eat. 

For vegetables, pre-cut options save time and make snacking more likely to happen. Carrot sticks, celery, cucumber slices, and bell pepper strips all hold up reasonably well in a sealed container. Just add a paper towel to keep everything from losing its crispness. Pair your veggies with individual hummus or guacamole cups for an easy and substantial pairing. 

The Desktop Fruit Bowl 

Some people keep a small bowl of sturdy fruit right on their desk as a visual reminder to snack on something filling before spending money on the vending machine options. Apples, clementines, and pears all work great. Just rotate your fruit supply, so the office doesn't have to deal with uninvited fruit flies. 

Whole Grain Crackers and Portable Carbs 

We would be remiss to forget about the humble whole grain cracker: a true staple in desk snacking. Pair them with cheese, yogurt dips, or eat them plain when you just want something crunchy to munch on during a mid-afternoon lull. 

Rice cakes offer similar versatility with a lighter texture, and there are a lot of exciting flavors and brands to try out. Other portable carb options include whole grain pretzels, oat-based bars, and even small portions of trail mix that combine grains with nuts and dried fruit. 

Reading Labels 

Not all work snacks are created equal when it comes to ingredients and portion sizes. Make it a habit to flip that box next time you're in the grocery aisle and scan the ingredients.  

Building Your Personal Snack System 

The most effective snacking approach combines multiple categories based on what you actually enjoy eating. Someone who loves crunchy textures might lean heavily on nuts, crackers, and raw vegetables. Another person might prefer creamy options like yogurt and nut butter. Maybe you alternate week by week. There's no single correct formula!  

Consider what your typical workday looks like when planning. Do you have back-to-back meetings where you need something you can enjoy quickly? Prioritize grab-and-go options. Do you have a proper lunch break where you can sit down? Maybe you need fewer snacks overall and can focus on heartier choices. 

Restocking Without Overthinking 

Set a simple reminder to restock your work snacks once a week. Sunday evening works for many people; just add it to your existing grocery list. Keeping a small inventory on hand means you're never stuck choosing between the vending machine and going hungry. 

Making It Stick 

Bringing snacks to work sounds simple enough, but plenty of people start with good intentions and abandon the habit within a few weeks. The key is removing friction wherever possible. Pre-portion things at home. Keep non-perishables permanently stocked in your desk. Make the convenient choice for the one you actually want to make. 

Your coworkers might even start asking where you got those snacks. Feel free to share your system - or guard your stash carefully. Both approaches are valid.

The post 4 Healthy Snacks to Bring to Work | Office Snacking Ideas appeared first on Living The Gourmet.

Quick Answer

Lemon zest refers only to the outermost layer of the lemon peel, meaning the bright yellow, oil-rich surface. That's it. Lemon peel refers to the entire peel, including both the outer yellow layer and the bitter white pith underneath. Lemon zest delivers concentrated citrus flavor without bitterness, while whole lemon peel can add both citrus flavor and bitter notes to your cooking.

What is Lemon Zest?

Lemon zest refers only to the outer layer of the lemon peel. The bright yellow surface where all of the essential oils are concentrated. This is where the lemon's tangy flavor and distinct aroma live. When you zest lemons properly, you're extracting these essential oils without any of the bitter white pith beneath. That means bright citrus flavor, but no bitterness.

Fresh lemon zest provides intense, pure citrus flavor that's brighter and more concentrated than fresh lemon juice. In fact, a single teaspoon of lemon zest can deliver as much citrus impact as two tablespoons of lemon juice, but without adding any liquid to your recipe. This makes lemon zest invaluable for baked goods like lemon bars, lemon pie, cookies, and cakes where you want strong lemon flavor but without any extra moisture.

What is Lemon Peel?

Lemon peel typically refers to the entire peel of the citrus fruit - meaning both the yellow outer layer (which is technically the zest) and the white pith beneath. In some recipes, "lemon peel" and "lemon rind" are used interchangeably to describe strips of the peel that include some pith.

The bitter white pith, however, is where the challenge lies. While the pith does contain some citrus flavor, it primarily carries compounds that combine to create a bitter taste that can overwhelm delicate recipes. This is why most modern recipes specifically call for zest rather than the entire peel - unless, of course, the bitter notes are actually desired, as in traditional lemon marmalade, certain preserved lemon preparations, or certain heavier dishes, such as braises.

Key Differences at a Glance

Lemon Zest

• Only the outermost layer of the lemon peel (yellow part only).
• Concentrated essential oils and citrus flavor.
• No bitterness.
• Perfect for baked goods, salad dressings, savory dishes, and meat marinades.
• Best extracted using a microplane grater.

Lemon Peel (whole)

• The entire peel, including the bitter white pith
• Contains both citrus flavor and bitter compounds
• Adds bitter flavor when used incorrectly
• Traditional in lemon marmalade, candied peel, and infusions
• Typically removed with a vegetable peeler in strips

How to Zest a Lemon Properly

The best way to zest a whole lemon properly is with a microplane grater, which produces a fine, delicate zest that releases essential oils into your dish. To properly zest a lemon, follow these steps:

• Wash and dry a whole lemon - preferably organic since you are using the peel specifically.
• Let the lemon reach room temperature. This makes it easier to zest.
• Holding the lemon in one hand, then guide it gently against the microplane grater, applying only minimal pressure. Too much pressure and you will dig into the pith.
• Rotate the lemon as you go, taking only the yellow layer.
• Stop as soon as you see the white pith. That's the signal to move on to a fresh, yellow area of the lemon.

If you do not have a microplane grater, a vegetable peeler can work in a pinch. Remove wide strips of just the yellow layer, and then finely chop them with a sharp knife. Avoid box graters, which tend to dig too deeply, grabbing pith and producing uneven zest.

When to Use Zest vs Peel

Use Lemon Zest For

• Salad dressings, as it brings a bright citrus flavor without extra acidity or bitterness.
• Baked goods such as lemon bars, lemon pie, cookies, and pound cake.
• Savory dishes where you want a citrusy, zesty flavor without added moisture, acidity, or bitterness.
• Finishing dishes with a fresh citrus aroma.
• Compound butters and flavored sugars.

Used Whole Lemon Peel For

• Lemon marmalade, where the bitter notes help to balance out the sweetness.
• Candied lemon peel.
• Infusing oils and spirits (such as limoncello).
• Long braises, where the pith softens and mellows.
• Traditional preserves lemon preparations.

The Same Rules Apply to Other Citrus Fruits

These distinctions apply to all citrus fruit, not just lemons. Orange zest delivers pure citrusy flavor without bitterness, while orange peel includes the pith. Similarly, when a recipe calls for orange juice, it's using the juice for flavor 'and' moisture, whereas orange zest brings a completely different flavor dimension that concentrated juice can't match. The same principle applies to limes, grapefruit, and other varieties of citrus.

Lemon Zest Substitute Options

If you're out of fresh lemons and don't feel like running to the grocery store, here are a few practical lemon zest substitutes:

• Dried Lemon Zest: Found in the spice aisle, dried lemon zest is usually a fine substitute for fresh. Use about half the amount called for in the recipe, as it converts at a half-to-one ratio.
• Lemon Extract: Use about a quarter of a teaspoon per teaspoon of fresh zest.
• Orange Zest: This will provide a different citrusy flavor, but still brings the same citrusy brightness. Orange zest is often a fine substitute for lemon zest.
• Lemon Juice: Not ideal, since it adds liquid to the recipe, but it can work in a pinch. Use about a tablespoon of juice per teaspoon of zest. Naturally, do not use this substitute in recipes that are sensitive to added liquid.

Storage Tips

Fresh lemon zest is best used immediately, and so I do not recommend zesting more than you need for a given recipe. I say this because the essential oils begin degrading the moment they are extracted from the lemon. However, if you must store lemon zest I recommend the following:

• Freeze Zest: Store the zest in an airtight container and pop it in the fridge for up to three months.
• Dry the Zest: You can spread the zest on parchment and then let it air-dry before storing it in an airtight container.
• Preserve in Sugar: For baked goods, you can preserve the zest in sugar. Mix the zest with sugar and store.

The Bottom Line

The difference between lemon zest and lemon peel comes down to one basic concept: the zest is only the outermost layer of the lemon, the yellow part where the essential oils live, whereas whole lemon peel includes the bitter white pith beneath the yellow. For most modern recipes, especially baked goods, salad dressings, and savory dishes, you only want the zest, not the entire peel. Master the technique of properly zesting citrus fruit with a microplane grater, and you'll be gracing your recipes with bright, citrusy goodness.

And that's our answer to the question "What's the difference between lemon zest and lemon peel?" 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!

Happy Cooking!

The post Lemon Zest vs Lemon Peel: What’s the Difference? appeared first on Living The Gourmet.

Quick Answer

White wine should generally be served between 45°F and 55°F, depending on the style of the wine. If the wine is light and crisp, such as a Savuginon Blanc or a Pinot Grigio, it should be served around 45-50 degrees f. Fuller-bodied white wines, such as oaked Chardonnay and Viognier, should be served around 40-50°F. A standard refrigerator (about 35-38 °F) is simply too cold for these wines. As such, pull the bottle out around 15-20 minutes before serving to let it warm slightly.

Why Temperature Matters so Much

When wine is served too cold, its aroma and flavor are suppressed. The compounds that give wine its character - esters, phenols, aromatics - are volatile. This means that they release more actively into the nose and palate at higher temperatures. If wine is served too cold, those compounds are simply shut down, or rendered inert. As such, what reaches your senses is a muted, one-dimensional version of the wine you actually opened.

However, if wine is served too warm, it develops the opposite problem. If the wine is too warm, the alcohol becomes the prominent quality, and the resulting heat drowns the flavors and aromatics, causing the wine to taste flabby and unfocused.

The sweet spot for each style is narrower than most people realize, and hitting that sweet spot makes a real and noticeable difference - even for casual consumers.

Temperature by Wine Style

Sparkling Wines (Champagne, Prosecco, Cava): 40-45°F

Sparkling wines are best served cold, as cold temperatures preserve carbonation and provide the crisp, refreshing character that sparkling wine is most prized for. Serve these wines straight from the fridge.

Light, Crisp White Wines: 45-50°F

Light white wines, such as Sauvignon Blanc, Pinot Grigio, Vermentino, and Albarino, benefit from cold temperatures that help emphasize their acidity and freshness. Take these wines out of the fridge roughly 10-15 minutes before serving.

Aromatic White Wines: 45-50°F

Aromatic white wines, such as Riesling, Gewürztraminer, or Viognier, require enough chill to keep their aromas focused, but they also need enough warmth to let those aromas express themselves. Similar to light white wines, take the wine out of the refrigerator about 10-15 minutes before serving, and let it breathe during that time.

Full-Bodied White Wines: 50-55°F

Full-bodied white wines, such as oaked Chardonnay, white Burgundy, or Rhône whites, require more warmth to show their full complexity. Serving them refrigerator-cold blunts the oak and butter, and mutes the richness that defines this style of white wine. I recommend pulling the bottle from the fridge about 20-30 minutes before serving.

Dessert Wines: 45-50°F

Dessert wines, such as Sauternes, ice wine, and late-harvest Riesling, are best served somewhat cooler than fuller-bodied dry white wines. The cold helps to balance the sweetness and prevents these wines from tasting cloying.

Rosé: 45-50°F

Roughly the same rules as light white wines. Serve chilled, but not ice-cold.

The Refrigerator Problem

Home refrigerators generally run around 35-40°F. This is too cold for almost every type of white wine - except perhaps sparkling white wines. With that said, white wine served straight from the fridge is certainly drinkable, but it is muted. You're missing perhaps 10-20% of the flavor and aroma the wine has to offer, but even then this is only true until the wine has warmed somewhat.

• The 20-Minute Rule: If you're pulling white wine directly from the refrigerator, let it sit at room temperature for 15-20 minutes before serving. For fuller-bodied whites, 20-30 minutes is better. This small step significantly improves the wine.
• The Wine Fridge Alternative: For dedicated wine enthusiasts, investing in a wine fridge is often a solid choice, and will solve the temperature problem entirely, as wine fridges run between 45-55 degrees F. If you drink wine regularly, or host regular dinner parties, this is one of the best investments a home wine drinker can make - though it is likely overkill for anyone else.

Quick Chilling: When You Forget

We've all been there - the dinner party is going great, and you've run out of chilled wine, or the guests arrive unexpectedly, and the only wine available has been sitting out at room temperature. Fortunately, serving flabby, room temperature white wine is not your only option. Here are a few tricks to get your wine to serving temperature within minutes.

• Ice Bucket with Water and Salt: 15-20 Minutes
  • This is the fastest method, but requires ice and a bucket. Fill a bucket with equal parts ice and water, add a large handful of salt (which lowers the water's freezing point and speeds cooling), and then submerge the bottle up to the neck. Rotate occasionally. This will chill a warm bottle to serving temperature in about 15 minutes, dramatically faster than a freezer or a refrigerator.
• Freezer: 25-35 Minutes
  • The freezer works, but I do suggest setting a timer, as if you leave the bottle in too long, it will in fact freeze and then crack. For most wines, 20-35 minutes in the freezer will bring a room-temperature bottle to serving temperature.
• Refrigerator: 2+ Hours
  • Reliable, but slow. If you know you'll want white wine for a party or a special dinner, put the wine in the fridge the night before.
• Ice Cubes in the glass: Don't do it.
  • Ice waters down the wine as it melts. If you need to cool wine already in the glass, use frozen grapes or specialized stainless steel wine cubes.

Signs the Temperature is Off

Trust your palate. The right temperature is the one where you can taste and smell the wine clearly, and it feels balanced.

Signs the Wine is Too Cold

Wine that is too cold tastes muted, one-dimensional, or unexpectedly acidic. Aromas are often harder to detect. Give the wine 10-15 minutes in the glass to warm up, and the flavor will open significantly as the temperature rises.

Signs the Wine is too Warm

For wine that is too warm, the alcohol becomes prominent, and the wine tastes heavy or unfocused and doesn't feel refreshing. Return the bottle to the refrigerator or an ice bucket for 10-15 minutes.

A Note on Restaurant Wine Service

Many restaurants over-chill their white wine as a default, and requesting that it be served slightly warmer (especially if it feels too cold in the glass) is completely reasonable. Specifically, you can ask for the wine to be pulled from the ice bucket for a few minutes. Good restaurants will understand immediately.

Conversely, if the wine is too warm, ask for an ice bucket. The staff will not judge you; they'll appreciate that you care about the quality of the wine.

Bottom Line

Most white wines are best served between 45°F and 55°F. Light white wines and sparkling wines belong at the cooler end; fuller-bodied white wines belong at the warmer end. Refrigerator temperature is almost always too cold. Give the bottle 15-20 minutes out of the fridge before serving. Small adjustments in temperature make a real and noticeable difference in what you actually taste.

And that's our answer to how cold white wine should be served. 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 How Cold Should White Wine Be Served? appeared first on Living The Gourmet.

A plate of Mediterranean Vegetable Skewers, glistening with olive oil and lemon, and glazed in Barbecue sauce, is all it takes to make a weeknight feel a little bit more like a celebration. However, what I love most about this recipe is that there's no need to fire up an outdoor grill or barbecue. Instead, a flat-top grill or a decent stovetop griddle is all you need to achieve a caramelized exterior, a nice char, and a tender, almost silky interior.

For these skewers, we're using the vegetables I reach for again and again all summer long - zucchini (a personal favorite for any occasion), yellow squash, eggplant, sweet onion, grape tomatoes, and bell peppers. These veggies, in particular, come off the griddle beautifully charred and caramelized; brushed with Andria's Barbecue Sauce (more on this delicious sauce below), and then we finish the platter with marinated feta and a generous sprinkle of fresh garden basil.

These vegetable kabobs are a delightful side dish that play well with almost any main course. My go-to pairings are grilled chicken, salmon, or grilled burgers.

Now, without further introduction, let's make some vegetable skewers.

Why You'll Love These Griddle Vegetable Skewers

My stove-top griddle is honestly one of my favorite pieces of kitchen equipment, and this recipe is a good example of why. It provides a broad, even surface for grilling the veggies with gorgeous browning in much the same way an outdoor grill might, but without the hassle and with no risk of the vegetables slipping through grill grates or tumbling through the sides and into the coals. Because the surface of a stovetop griddle is a solid slab of iron, you also avoid the flare-ups that come when oil and marinade drip into a barbecue's open flame. Also, the skewers are much easier to rotate on a stovetop.

In terms of flavor, we've got all the Mediterranean heavy lifters like fresh lemon, roasted garlic, and oregano, which combine to give the kabobs a bright, citrus-forward herbal profile. Meanwhile, the marinated feta adds creamy texture and a briny flavor contrast against the sweet and smoky vegetables. Beautiful.

The Best Vegetables for Griddle Skewers

Good skewers start with choosing the right vegetables, and that means veggies that can stand up to high heat and that hold their shape through cooking. Here are my top picks:

1. Zucchini and Yellow Squash: Naturals for the griddle. They're mild, quick to caramelize, and brown beautifully. The trick with these is to cut them into sturdy chunks rather than slicing them thin. Both are high in water content, so temperature and spacing matter; be sure to give them room to release steam and brown.
2. Eggplant: Japanese or Chinese eggplant is the ideal choice. The slender shape, thin skin, and low seed count make them less bitter and allow for more even cooking. Whether you peel or leave the skin is entirely a preference, but I do recommend cutting them into sizeable chunks so that they stay on the skewers through cooking. Slice them too thin, and they risk falling apart.
3. Bell Peppers: For a pop of color. Bell peppers char beautifully and give the skewers a nice, natural sweetness. Mix and match bell pepper types to give the skewers color.
4. Onion: A favorite for skewers and kabobs of all kinds, and veggie skewers are no exception. Onions reliably stay on the skewer and add rich aroma. Also, the onions become caramelized as they cook, mellowing their bite and bringing out their natural sweetness. I recommend using sweet onions, but if you prefer a little more oniony bite, opt for red onions.
5. Grape or Cherry Tomatoes: I'm using grape tomatoes for this recipe, but you can substitute in cherry tomatoes. Their small size makes them the most delicate veggie on the skewer, but a little blistering and bursting is exactly what you want from them. You can, of course, use hardier tomatoes, which I would recommend cutting into thick wedges rather than thin slices.
6. Other Vegetables You Can Add: Mushrooms are a great addition, bringing a meaty texture and reliably holding their shape through cooking. Red or purple onions are kabob staples. Really, any sturdy veggie that can stand up to high heat is fair game for a skewer.

Ingredients for Mediterranean Vegetable Skewers

Here is everything you will need to prepare these vegetable skewers. Full measurements are in the recipe card below.

For the Vegetable Skewers

• Zucchini
• Yellow Squash
• Chinese Eggplant or Japanese Eggplant
• Sweet Onion
• Bell Pepper
• Grape Tomatoes
• Olive Oil
• Fresh Basil
• Andria's Barbecue Sauce
• Marinated Feta

Secret Ingredient: Andria's Barbecue Sauce is bold and smoky, decadently thick, and slightly sweet. It's perfect on everything from grilled beef to roast pork to - you guessed it - vegetable skewers. Andria's line of sauces and salad dressings enhances every recipe they're a part of, and for these veggie kabobs, it brings a delicious blend of sweet and savory, while being pleasantly thick and smoky.

For the Vegetable Marinade

• Roasted Garlic
• Fresh lemon juice
• Olive Oil
• Dried Oregano
• Black Pepper
• Salt
• Sugar

For the Marinated Feta

• Feta Cheese
• Olive Oil
• Lemon Juice
• Black Pepper
• Salt

Pro-Tip: Do not skip marinating the feta. This is a small, effort-free step that has a big flavor payoff. A quick dip in the olive oil, oregano, and fresh lemon mix works to soften the cheese's sharp edge while echoing the same flavor profile running through the vegetables.

How to Prepare the Vegetables for a Flat-Top Griddle

And this is where a stovetop griddle recipe truly begins to part ways with a recipe formulated for an outdoor grill or barbecue. Here is where I recommend slowing down and taking a moment for technique.

Cut the Vegetables into Uniform Chunks

When using a flat-top griddle, uniform chunks matter more than simply making everything "bite-sized." Over an open flame, this is less of an issue as the flame itself provides uneven heat. For a griddle, we have a broad slab of roughly even heat (hot spots notwithstanding). Thus, since the entire surface is in play, that means every veggie chunk is cooking on roughly the same heat at the same time. That means if your veggies aren't uniform in size, they will cook unevenly. That said, avoid overly large chunks lest the outside burn before the middle has time to soften, and avoid overly thin slices that overcook before large pieces have browned.

Create Flat Contact Surfaces

Round vegetables will only touch the cooking surface at an angle or at a single point, which limits browning to a small, uneven area, while the rest of the veggie chunks are left undercooked or un-browned. Not good. Wherever possible, try to give your zucchini, squash, and eggplant chunks a few flat sides so they sit evenly on the griddle.

Don't Marinate Too Long

Toss the veggies into the marinade, mix, and then cover and refrigerate for about 30 to 60 minutes. High-moisture vegetables like zucchini, tomatoes, and yellow squash will soften and turn to mush if they marinate too long. 30 to 60 minutes is the sweet spot for flavor without sacrificing texture.

How to Make Griddle Vegetable Skewers

Prepare the Vegetable Marinade

In a bowl, combine the roasted garlic (mashed), fresh lemon juice, dried oregano, ground black pepper, salt, and sugar with olive oil. Whisk until it's well combined. We want a loose, even, fragrant marinade. No chunks or clumps.

Marinate the Vegetables

Place your prepped veggies in a large bowl, and pour the marinade over them. Then toss until the veggies are evenly coated. Cover and pop in the fridge for 30 to 60 minutes. Resist the urge to let the veggies marinate for any longer, as they will soak through and become mushy.

Prepare the Marinated Feta

While the veggies are in the fridge marinating, chop or crumble the feta as directed in the recipe card. Combine the fresh lemon juice, olive oil, oregano, black pepper, and salt, and then gently mix in the feta. Cover and let it sit in the fridge to marinate.

Thread the Vegetable Skewers

If you are using wooden skewers, soak them in water before using them, or they'll scorch on the griddle. Metal skewers work just as well, but allow you to avoid the soaking. Thread the vegetables onto the skewers, making sure to alternate colors and textures so that the skewers look as good as they are sure to taste. Avoid packing the pieces too tightly, as you want to leave room between them so that the heat can circulate and each side has a chance to brown.

Preheat the Griddle

We want medium-high heat, or roughly 365 to 400 degrees F. A properly heated griddle is what delivers that immediate sear, so give it time to heat before setting the skewers down.

Cook the Vegetable Skewers

Set the skewers on the preheated griddle, leaving an inch or two of space between each one. Turn the skewers every two to three minutes, rotating them to a fresh side as opposed to rotating them back and forth. This allows each surface to have contact with the griddle, ensuring even browning and caramelization.

Add the BBQ Sauce at the End

Once the vegetables are nearly finished browning, begin brushing them with Andria's Barbecue Sauce after each turn or rotation. Do not coat the skewers from the start; otherwise, the sauce will scorch on the griddle. Instead, brush the sauce on the skewers in thin layers towards the end of the cooking time. We want a sticky, glossy, caramelized coating, not scorched sauce.

Garnish and Serve

Set the skewers on a serving platter, and top with the marinated feta and a dusting of fresh basil. Serve immediately, while the edges are still crisp and the feta is fresh from the marinade.

Why You Should Add the BBQ Sauce at the End

If you only take one prep tip from this entire post, let it be this one - add Andria's BBQ Sauce at the end. Here's why.

Sugar Burns Faster than Vegetables Cook

It's really as simple as that. The BBQ sauce has sugar in it, and sugar burns quickly when it meets the griddle. That means if we brush it on too early, the sauce will burn on the exterior of the vegetables before the vegetables have had a chance to cook.

How to Get a Caramelized Glaze

This is entirely a matter of timing. Let the vegetables cook most of the way through with just the lemon and olive oil marinade. This will allow the veggies to brown beautifully. Afterward, apply the sauce in thin coats rather than one heavy layer, giving each coat a moment to set against the heat before you turn and brush them again. Applying the sauce in layers allows it to build a glossy, sticky glaze that caramelizes onto the veggies rather than burning against the griddle.

Griddle Tip: Keep the BBQ sauce for the final few turns. The vegetables need time to develop a nice sear before the sauce is applied.

Tips and Tricks for Perfect Vegetable Skewers

Soak Wooden Skewers

If using wooden skewers, give them a quick but thorough soak. This prevents them from burning and splintering when exposed to heat. Optionally, you can use metal skewers. Metal skewers don't need to be soaked and are reusable.

Don't Pack the Skewers Too Tightly

A little space between the veggie chunks is a must. It lets heat move around each vegetable rather than trapping the heat as steam, which in turn encourages even cooking and browning.

Alternate Textures and Colors

Thread the skewers with a mix of colors, flavors, and textures to help make the platter gorgeous and the skewers delicious. Resist the urge to group all of your tomatoes in one place, or to keep all of your peppers or eggplant in one place.

Adjust the Seasoning

Taste as you go. Taste the marinade. Taste the feta. Adjust to your preference. That said, feta is salty and briny, and different brands have differing levels of salt and brine flavor. So be sure to taste the feta before you begin mixing the marinade to adjust the salt and seasoning level as needed.

How to Keep Vegetable Skewers From Getting Soggy

The one big pitfall of veggie skewers is that they can turn out soggy if not prepared properly. The good news is that sogginess is perfectly avoidable if you manage the moisture at four key points in the recipe. Here's what to do.

Don't Over-Marinate High-Moisture Vegetables

In most recipes, a longer marination means more flavor - such as with steak or salmon. However, with these vegetable skewers, the opposite is true. Zucchini, yellow squash, and tomatoes are mostly water, and the acid from the lemon juice will break down their structure the longer they sit in the marinade. So, be sure to stay within the 30-to-60-minute window that I advised above, and they will hold their shape and firmness on the griddle instead of collapsing into mush.

Give the Skewers Room

Overcrowding the griddle prevents a good sear. When skewers sit crowded on the griddle, the moisture released from all of those vegetables has nowhere to go, and so it hangs beneath them as steam and poaches the veggies rather than allowing them to brown. As such, leave one to two inches of space between each skewer as they cook. That breathing room lets the moisture evaporate and gives the veggies a chance to caramelize.

Don't Keep Moving the Skewers

Resist the urge to fuss with the skewers while they cook. I understand the urge to fuss with food that's over heat, but constant motion prevents searing. Each side needs uninterrupted contact with the surface of the griddle to brown and then release cleanly. That caramelized browning is where the flavor and texture come from. Set the skewers down on the griddle, then leave them for 2 to 3 minutes before turning them onto a fresh side. Resist the urge to move them.

Control the Griddle Temperature

Medium-High heat is the target. We want the griddle hot enough to sear the exterior of the vegetables and drive off surface moisture, but not so blistering that they scorch before cooking through. If you see the tomatoes softening too fast, or the BBQ sauce starting to darken before the vegetables are tender, lower the heat. A steady, controlled heat is what gives the moisture in (and on) the vegetables time to escape rather than pooling inside, which will make them soggy.

Griddle vs Outdoor Grill for Vegetable Skewers

Why a Flat-Top Griddle Works

The benefit of a flat-top griddle is maximum surface contact, which means better, more even browning than open grates. Nothing will fall through, the temperature is easier to control, and small, delicate veggies are easier to manage. This is simply a more reliable way to prepare the skewers and makes it easier to achieve even caramelization.

Can You Make This Recipe on an Outdoor Grill?

Yes, absolutely. Use medium-high heat. The same vegetable prep directions and marinade rules all stay the same if prepping this recipe on an outdoor grill. That said, the cooking time may change a little depending on the open flame, and I recommend keeping a closer eye on the skewers.

Frequently Asked Questions

Griddle Vegetable Skewers Recipe with Marinated Feta

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• Author: Living the Gourmet
• Total Time: 50 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

Griddle Vegetable Skewers prepared with marinated feta. Caramelized Mediterranean veggies on a flat-top griddle, no outdoor grill needed.

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Ingredients

Units USM

For the Skewers:

• 1 zucchini, peeled or unpeeled and sliced into chunks
• 1 yellow squash, peeled or unpeeled and sliced into chunks
• 1 Chinese or Japanese eggplant, peeled or unpeeled and sliced into chunks
• 1 sweet onion, sliced into chunks
• about 5 oz. of grape tomatoes
• 1 bell pepper, any color, sliced into chunks
• Fresh basil leaves for garnish
• Marinated Feta Cheese for garnish
• Andria's Barbecue Sauce

Marinade for the Veggies:

• 3-4 cloves of roasted garlic
• 1 tsp. dried oregano, crushed
• 2 tbs. fresh lemon juice
• 1/2 tsp. coarse ground black pepper
• 1 tsp. salt
• 1 tsp. sugar
• 4 tbs. olive oil

Marinade for the Feta cheese:

• 8 oz. feta cheese
• 2 tbs. olive oil
• 1 tbs. fresh lemon juice
• 1/2 tsp. coarse ground black pepper
• 1/2 tsp. salt
• 1 tsp. dried oregano, crushed

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Instructions

1. Wash and pat dry the veggies. You may leave the skin on the veggies or peel them; it is up to your preference.
2. Cut the veggies into uniformly sized, bite-sized chunks for even cooking.
3. Place the veggies in a bowl and add the marinade mixture; cover and refrigerate for 30 minutes or up to one hour.  If you leave the veggies for a longer period of time, they risk turning mushy.
4. Thread the veggies on well-soaked kabob sticks.
5. Prepare the feta cheese in the marinade and refrigerate.
6. Heat a griddle to medium-to-high heat and place the kabobs on the griddle, turning every 2-3 minutes to ensure even cooking. 
7. Brush the veggie kabobs with Andria's BBQ sauce after each turn.
8. Place the veggie kabobs on a platter and garnish with the marinated feta cheese and fresh basil leaves.
9. Serve and Enjoy!

• Prep Time: 10 minutes
• Inactive Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: American

And those are our Griddle Vegetable Skewers with Marinated Feta, brought to you by our longtime friends over at Andria's Steakhouse. 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.

And, of course, be sure to grab a bottle of Andria's Barbecue Sauce; you won't be disappointed, I promise. It's absolutely delicious.

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 Griddle Vegetable Skewers Recipe with Marinated Feta appeared first on Living The Gourmet.

Quick Answer

Firm, tart apple varieties are the absolute best for baking, particularly those that hold their shape and don't turn to mush when cooked. My top picks are Granny Smith, Braeburn, Honeycrisp, Pink Lady, Jonagold, and Cortland. For most baked goods, I would recommend mixing two or three apple varieties, one tart and firm for structure, one sweeter, and one softer (or one sweet and soft), for best results. Yes, this can be tedious, but it really does make a difference.

What Makes an Apple Good For Baking

There are three primary qualities that matter most. They are:

Firmness

An apple that you intend to bake should have enough structural integrity that it holds its shape as it cooks. This allows the apple to have some remnant 'crunch,' giving the baked good enhanced texture. Softer apples, such as McIntosh or Red Delicious, collapse into sauce when baked, which can ruin a pie.

Tartness

Apples lose some of their acidity as they bake and are softened by added sugar. Using tart apples helps to keep the finished product from tasting one-dimensional or overly sweet. This is why Granny Smith is considered 'the' apple for baking.

Flavor Concentration

Most apples taste great fresh, but many lose their taste when heated. Some apples, however, develop a deeper, somewhat more complex flavor as they bake. Obviously, the apples that taste better when cooked are the apples you want to bake with.

Best Apples by Dessert

Best Apples for Pie

I recommend Honeycrisp, Granny Smith, Braeburn, or Jonagold. Apple pies, including variations such as apple rhubarb pie, need apples that will hold their shape through baking, and that won't release so much juice that the filling turns to soup. Cortland is also worth a look as a great choice for pies, since it holds its shape well and resists browning. This advice holds true even for deeply decadent apple pies, such as my brandy caramel apple pie, where I used Granny Smith apples.

Pro Tip: An old trick is to combine two varieties of apples, one for tartness and structure, such as Granny Smith, and another, sweeter apple such as Honeycrisp or Jonagold for enhanced flavor.

Best Apples for Crisps and Crumbles

Braeburn is probably the most accepted go-to apple for crisps and crumbles, but Jonagold, Pink Lady, and Honeycrisp also work excellently in my experience. I personally used Honeycrisp to prepare this delicious apple crisp.

Pro Tip: For crisps, a mix of firmer and slightly softer apples creates a wonderfully textured dessert, as this allows for some crispness while also allowing some of the apple pieces to melt into the filling.

The Best Apples for Muffins and Apple Bread

In my personal experience, the most important quality for the apples used in muffins and bread is that they hold their shape through baking. That said, I recommend using Granny Smith, Braeburn, or Honeycrisp.

Apple-by-Apple Guide

• Granny Smith: The workhorse of baking. Granny Smith apples are tart and firm, and hold their shape beautifully through baking, regardless of the recipe type, whether it's pies, crisps, breads, or muffins. That said, I do recommend mixing them with sweeter baking apples.
• Braeburn: Easily the most underrated apple type for baking. These apples are firm, with a nice balance of tartness and sweetness, which helps develop their flavor during baking. Braeburn are excellent both by themselves and in mixes.
• Jonagold: These apples were developed as a cross between Jonathan and Golden Delicious apples. As such, they are firm, sweet-yet-tart, and hold their shapes well through baking. These apples are especially good for crisps and pies.
• Cortland: Firm, tart, and resists browning better than many other varieties. These qualities make Cortland apples ideal for pies, where you don't want the filling becoming dark and burnt tasting due to browning, nor turning to mush because the apple failed to hold its shape through baking.
• Pink Lady: Firm and tart, with subtle sweetness. Pink Lady apples reliably hold their shape through baking. That said, these apples have somewhat fallen out of fashion in modern recipes, but are still great in crisps.
• Rome: A classic baking apple, Rome apples were especially favored in old school recipes and mid-20th century cookbooks. However, similar to Pink Lady apples, they have somewhat fallen out of style. Rome apples tend to be firm with mild tartness, and hold their shape excellently. Personally, I recommend using these for whole baked apples and pies where structure or texture is valued over fragrance or precise flavor.
• McIntosh: These apples are soft and delicate, making them good for applesauce but less than ideal for pies, muffins, or crisps, where they risk turning to mush.
• Golden Delicious: These are sweet apples with an unmistakably fresh flavor (hence the name). The tradeoff for that flavor, however, is a tendency to break down during baking. If baking with Golden Delicious, combine them with Granny Smith apples.
• Gala: Eat these fresh. They soften way too much during baking. They do work nicely in applesauce though.
• Fuji: As with Gala, I recommend eating these fresh. Don't waste Fuji apples by trying to bake with them.
• Red Delicious: Not for baking, not even in applesauce. Red Delicious apples are for eating fresh. When baked, they turn mealy and lose their flavor.

The Mixing Rule

The most useful trick for baking with apples isn't actually picking the 'perfect apple' - because the perfect apple does not exist for any recipe. Instead, it's mixing two or three different apple varieties, and learning to balance the pros and cons of each type of apple. A pie made entirely of Granny Smith will taste one-dimensional, and possibly tart depending on the other ingredients, whereas a pie made entirely of Honeycrisp will lack the acidic essences that give a good apple pie its complexity. Combining them, however- let's say two Granny Smith apples and a pair of Honeycrisp apples, and maybe one Braeburn for a nine-inch pie- gives layered flavor and textural balance that no single variety of apple can deliver on its own.

The Golden Apple Ratio: The classic balance is generally agreed to be two-thirds tart, firm apples (Cortland or Granny Smith), and one-third sweet apples such as Honeycrisp, Braeburn, or Jonagold.

What to Look For: Selecting Good Apples for Baking

• Firmness: Press in the area around the stem. This area in particular should feel solid, without any give or tenderness whatsoever. Then check the rest of the apple for any soft spots or browning, the presence of which means the apple is past its prime.
• Skin: Next, inspect the skin, which should be taut and unblemished. Apples with wrinkled skin or blemishes are signs that it has been either in storage or on the shelf for too long and has begun to leak moisture.
• Weight: An apple should feel heavy for its size. Apples that feel light often have less juice, and less juice often means less flavor.
• Smell: Apples should have a distinct 'apple smell' (shocking, I know). Apples that lack this distinct apple-like smell have likely been in storage for months (yes, months).

Bottom Line

For baking, you want firm, tart-sweet apples like Granny Smith, Braeburn, Honeycrisp, Cortland, or Jonagold. For best results, mix two or three types of apples together. Save softer apples like McIntosh for applesauce. Skip Red Delicious, Fuji, and Gala entirely, and instead eat them fresh. For the best baked apple desserts, choose the apple varieties you use carefully, rather than defaulting to whatever you happen to have on hand.

And that's our answer to what type of apples are best for baking. 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!

Happy Baking!

The post Best Apples for Baking (Muffins, Pies, Crisps) appeared first on Living The Gourmet.

Petit Verdot is rarely the star of the Bordeaux blend. Traditionally, it plays a supporting role- used in small amounts to deepen color, strengthen tannins, and add another layer of structure to the finished wine. So what happens when a Long Island winery gives Petit Verdot the entire stage?

That is precisely what makes Raphael's Petit Verdot Reserve so interesting.

Today we're taking a look at Long Island's North Fork American Viticultural Area courtesy of Raphael Vineyard and Winery. We'll be sampling their Petit Verdot Reserve, which is crafted as an incredibly bold, deeply concentrated estate red wine. Interestingly, Petit Verdot is traditionally used in tiny percentages as a blending grape in Bordeaux-style wines to add color and tannins, which makes Raphael one of the few boutique North Fork wineries to regularly bottle it as a powerful, standalone reserve varietal.

Now, let's get tasting.

At a Glance

Aromatic and Tasting Notes

On pouring, the wine is very nearly opaque, with an ink-like purple core, and a vibrant magenta rim. This wine is highly concentrated and leaves heavy, slow-moving legs on the glass when swirled. Beautiful.

On the Nose

Dark and intensely aromatic. The wine opens with rich waves of blackberry jam, a bit of stewed plums, and copious dried blueberry notes. After letting it breathe, the wine's complexity intensifies with crushed cloves, cigar wrapper, and a mix of wet asphalt and a dusting of dark chocolate. Very, very pleasant. This is a wine whose bouquet simply begs to be lingered over.

On the Palate

The wine introduces itself with a plush, full-bodied weight, wherein the dominant flavors are dense and dark, with wild blackberries and rich cedar wood. Mid-palate, the Petit Verdot's signature brambly, muscular tannins announce themselves loudly, though the wine avoids feeling overly heavy or sweet courtesy of the North Fork's coastal climate. There's a surprising streak of tart black currant acidity that keeps the wine's massive structure agile and lively.

Finish

The wine signs off with a bold punch of black pepper, smoky oak spice, and a distinct, graphite-like minerality. The finish is incredibly dry, long, and tongue-coating.

Why Petit Verdot Is So Interesting on Long Island

Petit Verdot has a reputation for being a demanding grape.

In Bordeaux, it traditionally occupies a supporting role because it ripens later than many of the region's other classic varieties. When it does ripen properly, however, it can contribute intense color, tannin, dark fruit and spice- precisely the characteristics that can give a red blend additional backbone and longevity.

That makes Raphael's decision to bottle Petit Verdot as a reserve varietal particularly intriguing.

Here, Petit Verdot isn't being asked to play a supporting role. It is the entire performance.

And that brings us back to Long Island.

The North Fork is a maritime wine region, surrounded by the Long Island Sound to the north and Peconic Bay to the south. Those surrounding waters help moderate temperatures, reducing the extremes that can make viticulture difficult while contributing to a relatively long growing season.

For Petit Verdot, that matters.

The variety needs time to reach maturity, and Long Island's growing conditions offer an interesting environment in which to explore it as a standalone wine. The result, in Raphael's Reserve, is a wine that manages to be both massive in structure and surprisingly lively in acidity.

And that contrast is what makes this bottle worth paying attention to.

What to Serve with Petit Verdot

Herb Roasted Rack of Lamb

The lamb works here for a different reason than it does with Cabernet Franc. The richness of the meat gives the wine's substantial tannins something to grip, while rosemary, thyme, and garlic echo the savory and spicy character of the wine.

→ Get the recipe: Herb Roasted Rack of Lamb

Ribeye Steak with Garlic & Herbs

A thick-cut ribeye, grilled over high heat, provides enough richness and char to meet the Petit Verdot's formidable tannins. I'd keep the seasoning relatively simple - garlic, cracked black pepper, rosemary or thyme - allowing the wine's blackberry fruit, cedar and spice to become part of the dish rather than competing with it.

→ Get the recipe: Ribeye Steak with Garlic & Herbs

Aged Cheese

For a simpler pairing, reach for an aged, firm cheese. Sharp cheddar, smoked Gouda, and aged goat cheese can stand up to the wine's tannins and concentrated fruit without disappearing beneath it. I'd choose a cheese with enough salt and intensity to balance the wine's dry, structured finish.

→ Get the recipe: French Cheese Board

Who is this Wine For?

Those who love heavier, bolder red wines - such as Napa Valley Cabernet Sauvignon, Syrah, or bold Argentine Malbec - will fall in love at first sip with Raphael's Petit Verdot Reserve. Additionally, if you're a patience-driven collector or cellar builder, this wine can easily be kept for anywhere from five to fifteen years while developing beautifully.

In addition, if you're someone who chooses a wine by the food it pairs with, or are a serious carnivore who prefers wine alongside your plate, this wine was made for you. Home chefs, self-styled grill masters, and adventurous foodies who prefer intense wines with heavy, fatty, or savory culinary creations are the key demographic for this wine.

The Final Pour

And that's our review of Raphael's Petit Verdot Reserve from the North Fork of Long Island. If you enjoyed this review, or have any questions or suggestions, be sure to let us know in the comments below; we always enjoy hearing from you.

Cheers!

The post Raphael Petit Verdot Reserve: A Bold Long Island Red appeared first on Living The Gourmet.

Serve this pork and vegetable stir fry over steamed white rice, brown rice, or noodles for an easy weeknight dinner. And because the flavors hold up beautifully, this recipe is also a great choice for meal prep and make-ahead lunches.

Why You'll Love This Recipe

Taste and Texture

This dish is big in flavor. Soy sauce, sesame oil, chili garlic sauce, vinegar, and a touch of sugar create a savory, slightly spicy, umami-rich result.

Velveting the pork tenderloin (which we will get into later) gives it a silky, restaurant-style texture.

And because this dish is loaded with vegetables such as crisp peppers, onion, garlic, and scallions, it has plenty of color and texture.

Difficulty Level

Consider this recipe beginner-friendly. Most of the ingredients are easy-to-find pantry staples and fresh vegetables. If you cannot locate the chili garlic sauce in the international aisle of your local grocer, you can find it on our Amazon storefront.

Once the pork is velveted, the stir-fry itself comes together quickly, making this a perfect weeknight dinner. It's also fabulous for meal prep as everything reheats well for easy lunches and busy weeknights.

How do you make tender pork stir fry?

The secret to tender pork stir fry is in the preparation. I mentioned velveting the pork earlier, and I'm going to explain exactly what that technique is, if you are new to it. Thinly slicing the pork tenderloin and giving it a 'velvet' marinade with egg whites, cornstarch, soy sauce, rice vinegar, and a little oil helps create that wonderfully tender texture associated with restaurant-style stir-fries. The cornstarch forms a light coating around the pork while the egg white helps keep the meat moist as it cooks.

Another key component to this is massaging the meat before letting it rest for at least an hour before cooking. The result is pork that stays tender rather than becoming tough or dry in the hot wok, and it stays that way when reheated the next day.

Is Pork Stir Fry Good for Meal Prep?

Yes, pork stir fry is an excellent meal-prep dinner. The cooked pork, fresh veggies, and sauce can be portioned into individual containers with rice for easy lunches or dinners throughout the week. For the best texture, store the stir fry and rice separately in an airtight container.

The Homemade Stir Fry Sauce

The sauce is a nice savory + slightly spicy + sweet + tangy profile bringing the entire dish together. Soy sauce provides the salty, savory foundation, while sesame oil adds its characteristic nuttiness. Rice wine vinegar brightens the sauce, chili garlic sauce brings a little heat, and a touch of sugar balances everything. Cornstarch thickens the mixture so it clings to the pork and vegetables rather than pooling at the bottom of the wok.

What to serve with pork stir fry

• Steamed Rice - The simplest pairing. Jasmine rice or long-grain white rice is perfect for soaking up the savory stir-fry sauce.
• Brown Rice - A hearty option if you're making this as part of a weekly meal-prep routine.
• Fried Rice - For a more substantial takeout-style dinner.
• Cauliflower Rice - If you are looking for a low-carb option, this is a perfect subtitute.
• Noodles - Lo mein, soba noodles, rice noodles, ramen, or even simple sesame noodles would work beautifully with the pork and vegetables.
• Asian-Inspired Cucumber Salad - Something cool and crisp provides a nice contrast to the warm, savory stir fry.
• Steamed or Roasted Broccoli - An easy way to add another vegetable to the meal.
• Flaky Scallion Pancakes - If you're looking for a quick and easy side dish, these scallion pancakes take only minutes to make.

Easy Pork Stir Fry FAQs

Easy Takeout-Style Pork Stir Fry with Vegetables

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No reviews

• Author: Living the Gourmet
• Total Time: 1 hour 20 minutes
• Yield: 4-6 1x

Print Recipe

Description

Easy Pork Stir Fry with tender pork, colorful vegetables, and a savory umami sauce. A simple takeout-style dinner that's perfect for weeknights and meal prep.

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Ingredients

Units USM

• 3.5 - 4 lbs. pork tenderloin, silver skin removed and sliced into thin strips

For the velveting:

• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. Korean red pepper flakes
• 2 egg whites
• 1 tbs. soy sauce
• 2 tbs. corn starch
• 1 tbs. rice vinegar
• 1 tbs. olive oil

For the veggies:

• 3-4 cloves of garlic, sliced thin
• 1 sweet onion, sliced thin
• 2 bell peppers, sliced thin (I used a red bell pepper and a green bell pepper for added color)
• 1 jalapeno, sliced thin
• 4-5 scallions, sliced thin
• 1/4 cup of fresh Italian parsley, chopped

For the sauce:

• 3 tbs. soy sauce
• 2 tbs. cornstarch
• 2 tsp. rice wine vinegar
• 1/4 cup water
• 1 tsp. chili garlic sauce
• 2 tbs. sesame oil
• 2 tsp. sugar

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Instructions

1. Place the pork slices in a large bowl and add the velveting ingredients.
2. Massage the meat for 4-5 minutes and then cover and let sit in the refrigerator for about one hour.
3. In a small bowl, combine the ingredients for the stir-fry sauce. Set aside.
4. Heat a wok or large skillet over medium-high heat with a drizzle of olive oil, sesame oil, or bacon fat. Add the marinated pork in a single layer, working in batches if necessary, and stir-fry until the pork is browned on the outside and cooked through.
5. Add the garlic, onion, bell peppers, jalapeño, and scallions and stir-fry until the vegetables are tender-crisp.
6. Give the prepared sauce another stir to redistribute the cornstarch, then pour it into the wok. Toss everything together for 1-2 minutes, until the sauce thickens and coats the pork and vegetables.
7. Garnish with sesame seeds and chopped green onions.
8. Serve with rice and enjoy!

• Prep Time: 10 minutes
• Inactive Prep Time: 1 hour
• Cook Time: 8-10 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian American

And that's our easy recipe for Takeout-Style Pork Stir Fry with Vegetables! If you enjoyed today's 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 Easy Takeout-Style Pork Stir Fry with Vegetables appeared first on Living The Gourmet.