From Icing Cake Design & Sweets Boutique in Avondale Estates come these little streusel-topped pies perfect for any upcoming holiday parties. For easy serving (no prying out of pans), use disposable bake molds (2 3/8-inch), which are sold at Cake Art and online.
For an easy dinner at home, Billy Allin suggests open-top braising, a slow-cooking method that yields super-tender meat with minimal kitchen effort. For poultry, Allin prefers the “crocodile” method, in which he places chicken (or duck) pieces in a pan and partially covers them with liquid, leaving the tops exposed “like the backs of crocodiles floating in the water.”
You could make your usual Thanksgiving turkey, and nobody would blame you. But if you’re looking to impress the room with something new (but still turkey), try this elegant turkey roulade. Prep the dish on Wednesday so come Thanksgiving day, you just need to pop it in the oven.
While the classic rib-sticking soup, Caldo Gallego, has roots in northwestern Spain, Nancie McDermott acknowledges its Cuban influences in this version that’s made its way up to Florida. Beans, greens, potatoes, and some kind of pork are the common denominators of all. McDermott recommends serving it over rice or hot buttered bread. On a rainy autumn evening it hit the spot, and provided a welcome, ready-made lunch straight from the fridge for days to come.
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.