Food 64 Fall Appetizers That Are So Perfect for Fall Dinner Parties

22:02  27 october  2021
22:02  27 october  2021 Source:   goodhousekeeping.com

Bacon butternut hash is the ideal fall breakfast food

  Bacon butternut hash is the ideal fall breakfast food Let's be honest, sometimes breakfast can be boring. With back to school season in full swing and work commutes returning to normal, often the most important meal of the day turns into a piece of toast slathered with peanut butter. But there's plenty of protein packed meals that can be prepped ahead of time and warmed up morning of, like this bacon butternut hash. Breakfast Egg Dishes to Make Ahead A large skillet of fall vegetables, crispy bacon pieces and smoked ham that's topped off with melted cheese and two fried eggs, this satisfying dish is perfect for breakfast and dinner.

I don’t know if it’s the rain, the wind, or the fact that Bake-Off is back, but I’ve recently been struggling with the urge to bake. This has led to me actually making exactly one batch of potato chip cookies, yes, but it’s mostly translated into me reading about baking. Most of that writing has been by Stella “The Bravetart” Parks, of Serious Eats.

  Don't Waste Leftover Vanilla Beans on Sugar © Photo: Dream79 (Shutterstock)

It is impossible to read a Parks article and not come away with a new understanding of not only how to do something, but why you do it that way. The same can be said of her tweets throughout the years, such as this one:

Tossing a spent vanilla bean in a jar of sugar is an old, oft-suggested “hack” with a simple premise: After scraping out the innards of a pricey vanilla bean, you toss the empty pod into a container with some sugar, and the sugar will “absorb” the vanilla flavor.

This is, as Parks points out in her tweet, pure folly. Solid, crystalized sugar is unable to extract water-soluble (or ethanol-soluble) compounds. The container of sugar will emit a lovely vanilla aroma when you open it up, but the sugar crystals won’t have any vanilla flavor.

If you want to make true vanilla sugar, you’ll have to mix the innards of the bean with some sucrose (a food processor can help distribute the gooey seeds). And if you want to extract flavor from a scraped-out pod, you’ll have to get some dairy, or water, or alcohol involved.

Parks has many suggestions for what to do with these aromatic husks instead, but my usual spent pod mitigation strategy is to make vanilla fernet, which involves pouring amaro over the empty bean and letting it sit for a week or two. Whatever you do, make sure to get liquid involved; vanilla beans—even empty ones—are far too precious to waste on something that is merely scented, however pleasingly.

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usr: 1
This is interesting!