You can keep your turkey legs and gelatenous cranberries, thank you. Thanksgiving is all about stuffing. Lots of stuffing. Preferably doused in gravy. It is the ultimate comfort food in a holiday made up of comfort foods. In order to help you prepare Thanksgiving's most important dish, we have five recipes from esteemed local chefs to make your holiday feast magical.
Whether you're channeling Martha or just trying to get through Thanksgiving without an exploding turkey, a solid holiday dish requires a hefty dose of fresh herbs to dial up the flavor and bring on the festivities. When prepping your dish, it's essential to start with fresh herbs for maximum impact. Sure, dried and powdered herbs work in a pinch, but there's no comparison to the real thing.
Pisco, the Peruvian (and sometimes Chilean) spirit best known for putting the zip in pisco sours, has a rich history in San Francisco. Pisco was immensely popular in San Francisco during the Gold Rush and into the pre-Prohibition 20th century (especially among the newly-rich gold diggers and sailors) because it was easier to ship pisco from Peru than it was to transport whiskey from the East Coast.
Hey, this has been kind of a rough year, eh? The last couple of months have kind of made us want to hide under our desks. But as this year ends and the next begins, it would seem a shame to let it go by without a proper toast, something like “Thanks for nothing, 2008. See you on the flip side.”
Sugar for coating rim of glass
1 ounce 151-proof rum
ground cinnamon (preferably in a shakable container)
4 ounces hot coffee
1/2 ounce Kahlúa
1/2 ounce brandy
Coat the rim of a wineglass with sugar, and pour the rum into the glass. Using a lighter, ignite the rum. Being careful not to tip the rim of the glass toward the ground, twist the glass in your fingers and sprinkle the fire with cinnamon. (Be careful: This will generate some large bursts of fire!) When sugar is caramelized around the rim of the glass, put the fire out by pouring coffee into the glass. Finish with Kahlúa and brandy, and top with whipped cream.
Lovers of Tartine’s legendary morning buns have noticed the recipe’s absence from the pages of the bakery’s cookbook, Tartine (Chronicle Books), published last August. “We didn’t do it on purpose,” says co-owner Elisabeth Prueitt, who’s been surprised at the number of calls and emails she’s had from people requesting it. Although she plans to put the recipe on Tartine’s own website soon, for immediate sweet-tooth satisfaction, we've got the recipe right here.
Tartine 600 Guerrero St., 415-487-2600
A week ago, I didn't think I'd be able to write this post about autumnal drinks. But then the fog rolled in, and with it came the rain, and then all of a sudden it did feel like fall. The proverbial frost is on the proverbial pumpkin. Which is great news, because now I can tell you about this great new book of cocktail recipes from Scott Beattie, the man behind the bar at Cyrus in Healdsburg, called Artisanal Cocktails: Drinks inspired by the seasons from the bar at Cyrus.
I’ve heard that in places where the days are very short in the winter—Alaska, Finland, Iceland—that people drink a lot more. This makes perfect sense to me—I mean, what else are you going to do? Drinking is a good way to defend against cold and darkness, particularly if the beverages in question are hi-test and hot. We’re here to report on a happy little phenomenon sweeping our freezing, fogged-in city: the resurgence of the boozy, hot drink.