The 2025 Holiday Food Trends Deep Dive: What Everyone’s Cooking, Posting, Sipping, and “Hacking” Right Now

 

What Everyone’s Cooking, Posting, Sipping, & “Hacking” Right Now

Nostalgia Is Trending (Again, But Louder)

Classic recipes are dominating holiday search trends, especially cookies and comfort-forward dishes that feel familiar but still photograph well.

Peanut butter blossoms, for example, are one of the most searched holiday cookies this year. They fall squarely into the same nostalgic lane as a lot of older SSTH baking and comfort-food content—think cozy, unfussy, and indulgent.

If you’re already in that mindset, it pairs perfectly with revisiting the blog’s broader love affair with flavor-driven comfort cooking, like this deep dive on brines and flavor layering:
👉 Internal link: https://see-sip-taste-hear.blogspot.com/2025/11/brines-for-meat.html

Salt, sugar, patience… same emotional support system, different course.

What Everyone’s Cooking, Posting, Sipping, & “Hacking” Right Now

Holiday food culture in 2025 is equal parts comfort, chaos, and content. Classic recipes are back, but they’ve been through TikTok, Instagram Reels, and a 4K slow-motion filter. Some trends are genuinely great. Some should come with a fire extinguisher.

This is a full-spectrum deep dive into what’s trending right now—from top holiday recipes to viral TikTok food hacks—with links so you can follow the rabbit holes yourself.

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Big Picture: The 2025 Holiday Food Mood

Nostalgia, But Make It Clickable

Classic cookies and casseroles are dominating holiday search trends, especially recipes tied to childhood comfort and minimal effort.

• Peanut butter blossoms are one of the most searched holiday cookies this season, according to Google trend reporting via major food publications.
  Source:
  https://www.today.com/food/holidays/most-searched-holiday-recipes-rcna185747

• Make-ahead breakfast casseroles are trending hard because nobody wants to cook while unwrapping chaos.
  Source:
  https://www.southernliving.com/holiday-breakfast-casseroles-8779481

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Top Trending Holiday Desserts

Peanut Butter Blossoms (The Algorithm’s Favorite Cookie)

This cookie refuses to die—and frankly, we love that for it.

Why it’s trending

• Consistently ranks in top holiday cookie searches

• Hits nostalgia + chocolate + peanut butter in one bite

Source:
https://www.today.com/food/holidays/most-searched-holiday-recipes-rcna185747

Classic Recipe (Quick Refresher)

• Butter, peanut butter, sugar, egg, flour

• Bake, press chocolate kiss, cool, repeat until shame

Trend Upgrade: flaky salt on top. Suddenly it’s “elevated.”

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Candied (“Popping”) Cranberries

If your holiday table doesn’t sparkle, did you even host?

Candied cranberries are everywhere right now—on cakes, cheese boards, cocktails, and straight out of the bowl.

Why they’re trending

• Visually dramatic

• Crunchy exterior + tart center

• Extremely TikTok-able

Sources:
https://www.allrecipes.com/recipe/10813/candied-cranberries/
https://food52.com/recipes/14745-candied-cranberries
https://www.delish.com/holiday-recipes/christmas/a25411338/candied-cranberries-recipe/

Basic Method

1. Soak cranberries overnight in juice

2. Roll in sugar

3. Dry until frosted

4. Eat half before guests arrive

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Holiday Breakfast & Brunch Trends

Make-Ahead Breakfast Casseroles

This trend is about regaining control of your morning.

Why it’s trending

• Assemble the night before

• Feeds a crowd

• Reheats beautifully

Sources:
https://www.southernliving.com/holiday-breakfast-casseroles-8779481
https://www.bonappetit.com/story/make-ahead-breakfast-casserole

Popular Variations

• Sausage + egg + cheese

• Spinach + mushroom + gruyère

• Croissant-based casseroles (because we’re not here to diet)

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Holiday Sides & Hosting Shortcuts

Ina Garten’s “Hot-Rodded” Cranberry Sauce

Store-bought, but with confidence.

Ina’s philosophy—start with something good, then make it better—is trending because it’s realistic and doesn’t require martyrdom.

Source:
https://www.today.com/food/holidays/ina-garten-cranberry-sauce-upgrades-rcna184232

Common Add-Ins

• Orange zest

• Grated apple

• Raisins or dried cherries

• Toasted nuts

Serve it chilled and let people assume effort.

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Holiday Drinks: Cocktails & Mocktails

The Poinsettia Cocktail

The easiest festive drink with the highest visual payoff.

Why it’s trending

• Three ingredients

• Champagne-adjacent

• Batch-friendly

Source:
https://www.foodandwine.com/poinsettia-cocktail-recipe-8415963

Build

• Prosecco

• Cranberry juice

• Orange liqueur

It looks expensive. It is not.

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Maximalist Holiday Cocktails

We’re officially in our “extra garnish” era.

Think rosemary sprigs, sugared rims, blood orange slices, dramatic glassware.

Sources:
https://www.foodandwine.com/holiday-cocktail-trends-2025-8765123
https://www.nytimes.com/2024/12/01/dining/drinks/holiday-cocktails.html

Tip: One dramatic drink is charming. Five is a lifestyle choice.

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Mocktails Are No Longer an Afterthought

Nonalcoholic holiday drinks are being treated like real cocktails—and finally, about time.

Source:
https://www.nytimes.com/2024/12/15/dining/mocktail-holiday-drinks.html

Popular flavors:

• Cranberry

• Citrus

• Rosemary

• Bitter syrups

Your sober friends will thank you. Quietly. With sparkle.

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TikTok Holiday Food Hacks: Ranked by Sanity

Actually Useful

• Candied cranberries

• Make-ahead casseroles

• Batch cocktails

Sources:
https://www.tiktok.com/discover/candied-cranberries
https://www.bonappetit.com/story/make-ahead-holiday-recipes

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Proceed With Caution

• Over-styled cocktails at home

• Hyper-complicated garnish builds

Fun to watch. Questionable to execute.

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Absolutely Do Not Do This

The viral “smoked tinned fish using a burning wet paper towel” trend.

It’s being actively called out as dangerous.

Source:
https://www.today.com/food/trends/tiktok-smoked-tuna-hack-dangerous-rcna186021

Holiday rule: no fires that weren’t invited.

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Hosting Cheat Sheet (Trend-Forward & Low Stress)

Arrival

• Poinsettias or mocktail spritzes

• Cheese board + candied cranberries

Dinner

• One impressive main

• One make-ahead side

• One “hot-rodded” store-bought element

Dessert

• Peanut butter blossoms

• Sparkly garnish snacks

Next Morning

• Breakfast casserole

• Coffee

• Silence

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What’s Coming Next (Early 2026 Signals)

Wellness-adjacent food trends like fiber-forward comfort food are gaining momentum.

Source:
https://www.nytimes.com/2024/12/20/well/fiber-food-trend.html

Expect:

• Beans

• Greens

• Cabbage

• Still delicious, just slightly more virtuous

If there’s one thing this holiday season confirms, it’s that food content isn’t just about recipes anymore. It’s about storytelling, culture, and flavor-forward experiences that people actually want to engage with, cook from, and share. That’s always been the heartbeat of See Sip Taste Hear—chasing taste, travel, and the moments around the table that make all of it stick.

If you’re a brand, destination, product, or event looking to collaborate on paid content, sponsored features, UGC, or long-form editorial that feels authentic (and performs), I’m always open to the right fit. You can explore past collaborations, media stats, and partnership opportunities here:
👉 Work with Collie / Brand Deals & Press:
https://see-sip-taste-hear.blogspot.com/p/work-with-collie-brand-deals-ugc-press.html

For a broader look at my creative work across food, travel, video, social, and branded storytelling, you can also find me at:
👉 https://colliepixels.com

Good food deserves good stories. If you’ve got something worth sharing, let’s talk.

What Is Brining (Really)? And Should I Use a Brine with Meats?

 

A Classic Citrus Brine (From the Archives)

We are about to embark on a 3 day journey to Ciudad de Lechon Asado or Cuban style pork-ville, if you prefer. This is for a dinner we are throwing in honor of my cousin Zach, who is in town from Iraq. The process started today with a brine consisting of orange juice, salt, sugar, one head of garlic, some bay leaf, whole allspice & black peppercorns. Our six pound “picnic shoulder” will soak in this elixir for 24 hours after getting the once over with a pairing knife.

Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.

Stay tuned, as we will be blogging about the experience as we go along. I can taste it already…I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.

That original brine—and the full breakdown behind it—still lives here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html

Now let’s zoom out and talk about why this works—and how to apply it across the board.

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What Is Brining (Really)?

At its core, brining is the process of soaking meat in a salt-based solution to improve moisture retention and flavor. But it’s not just about making meat salty—done correctly, it actually makes meat juicier.

Salt alters the protein structure of meat, allowing muscle fibers to absorb and retain more water. During cooking, that extra moisture means less loss, more tenderness, and better texture.

Science, but make it delicious.

For a deeper technical explanation, Serious Eats breaks this down beautifully:
🔗 https://www.seriouseats.com/how-to-brine-meat

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Wet Brine vs. Dry Brine

Wet Brining

A wet brine is what most people think of first: water, salt, sugar, and aromatics. This method is ideal for:

• Poultry (especially whole birds)

• Pork (shoulder, chops, loin)

• Lean cuts that tend to dry out

Pros

• Excellent moisture retention

• Infuses subtle aromatics

• Forgiving for longer cooks

Cons

• Requires fridge space

• Can dilute surface flavor if overdone

Dry Brining

Dry brining uses salt alone (or salt with spices) applied directly to the meat.

Pros

• Concentrates flavor

• Improves skin browning (hello, crispy poultry skin)

• Less mess, less space

Cons

• Less aromatic infusion

• Timing matters more

If you’re curious, Bon Appétit has a solid primer comparing the two methods:
🔗 https://www.bonappetit.com/story/dry-brine-vs-wet-brine

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The Core Components of a Good Brine

Salt (Non-Negotiable)

Use kosher salt. Avoid iodized salt unless you enjoy regret.

A general rule:

• Wet brine: ~5–6% salt by weight

• Dry brine: ½–1 tsp kosher salt per pound

Sugar (Optional, But Helpful)

Sugar balances salt and encourages browning. White sugar, brown sugar, honey, or even fruit juice all work depending on the goal.

Aromatics & Flavor Builders

This is where personality enters the room:

• Garlic

• Bay leaf

• Peppercorns

• Citrus peel or juice

• Allspice, cloves, coriander

• Herbs like thyme, rosemary, or oregano

Keep it intentional. Brine is not a junk drawer.

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How Long Should You Brine?

Timing depends on size and protein:

• Chicken breasts: 30 minutes–2 hours

• Whole chicken: 8–24 hours

• Turkey: 24–48 hours

• Pork chops: 4–12 hours

• Pork shoulder: 12–24 hours

Over-brining can lead to mushy texture, especially with poultry. Respect the clock.

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What Brining Does Not Do

Let’s clear this up:

• It won’t fix bad meat

• It won’t replace proper seasoning later

• It won’t magically add smoke or crust

Brining is the foundation, not the finish line.

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Final Takeaway

Brining is quiet confidence. It’s patience. It’s trusting salt and time to do what they’ve been doing for centuries—long before sous vide wands and pellet grills entered the chat.

Whether you’re chasing citrus-kissed pork, juicier poultry, or simply better texture across the board, mastering brines gives you control before the heat ever turns on.

And if you want to revisit a brine that still holds up years later, the original lechón asado breakdown is right here:
👉 https://see-sip-taste-hear.blogspot.com/2007/01/lechon-asado-brine.html

Salt wisely. Soak responsibly. Let the meat do the talking.

Kitchen Knives: The Ultimate Guide

Kitchen Knives: The Ultimate Guide 

 

The Flavor Chaser Grape Hoodie 🍇

There are grapes… and then there’s grape.

The kind with depth. With attitude. With just enough sweetness to keep things interesting and just enough bite to make you come back for more.

The Flavor Chaser Grape Hoodie is for people who don’t just eat, drink, or taste — they pay attention. It’s a quiet flex for flavor chasers, food obsessives, wine nerds, cocktail tinkerers, and anyone who’s ever chased a note all the way to the bottom of the glass.

You can see it (and honestly, you should):
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Why Grape?

Grape is indulgent without trying too hard. It’s playful, a little nostalgic, and endlessly complex — sweet, tart, juicy, layered. Much like the people who gravitate toward it.

This hoodie leans into that energy with a bold grape mark set against a clean black canvas. It doesn’t scream. It lingers.

Click it again. Let it sit with you:
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

The Fit (Yes, It Matters)

This is an oversized hoodie, designed to drape comfortably and move with you. Relaxed without looking sloppy. Cozy without looking lazy.

Perfect for:

• Farmers markets and wine shops

• Long drives chasing good food

• Late nights that start with “just one more taste”

It’s the kind of hoodie you reach for without thinking — and then wonder why everything else suddenly feels wrong.

See it in detail here:
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Flavor First. Always.

This isn’t cannabis merch. It’s not trying to be ironic or loud. It’s a clean, SFW nod to flavor culture — food, wine, cocktails, terroir, technique, curiosity.

A subtle signal to anyone paying attention:

“I care about taste.”

If that sounds like you, you already know what to do:
👉 Buy the Flavor Chaser Grape Hoodie here
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Final Sip

Good flavor doesn’t rush.
It hangs around.
It makes an impression.

The Flavor Chaser Grape Hoodie does the same.

One last look before it ends up in your cart (where it belongs):
👉 https://www.etsy.com/listing/4378944487/flavor-chaser-hoodie-grape-sfw-oversized?ref=shop_home_active_2&frs=1

Chase wisely.

Reminiscing about Tacón de Marlin in Puerto Vallarta

Tonight I’m thinking about Tacón de Marlin, mostly because I’d sell a kidney to taste that Marlin Burrito again. 

IYKYK.

What city has the flavor you still dream about?

What’s your go-to breakfast?

I’m a simple creature of pleasure: give me two fried eggs and a stack of toast, and let me drag those crispy corners right through the yolks like I’m painting a masterpiece at 8 a.m.

Your move. What’s on your plate in the mornings? 🍳🥖

The Flavor Chaser Garlic Hoodie: For Those Who Know Their Way Around a Good Clove

There are people who use garlic.

And then there are people who worship it.

Me? I’m the type who will happily simmer in a kitchen that smells like an ancient Tuscan love spell gone too far. The type who sees a bulb at the market and thinks, you’re coming home with me, sweetheart, and then buys six because restraint is for the weak.

If you’re reading this, chances are you’re one of us—the fully indoctrinated children of the Allium. The flavor-hunters. The pan-deglazers. The ones who know you don’t measure garlic, you free-pour it like a sexy little prayer.

So when I tell you there’s a hoodie that basically broadcasts your commitment to flavor, depth, decadence, and the unapologetic pursuit of “mmph, yes, right there,” you’ll understand why I’m feral about it.

Introducing the Flavor Chaser Garlic Hoodie—a soft, cozy badge of honor for anyone who’s ever whispered “just one more clove” and then doubled it.
👉 https://www.etsy.com/listing/4378949079/flavor-chaser-hoodie-garlic-terps-sfw?ref=shop_home_active_4&frs=1&logging_key=a5f9cd741a9e99df2f478aa1b2ca7758787c44a0%3A4378949079

Why This Hoodie? Because Flavor Is a Lifestyle.

This isn’t one of those ironic graphic tees screaming about garlic like it’s a meme. No, no—this one carries an energy. A look. A vibe that says:

“I sauté with intention.”
“I season from the wrist.”
“I taste as I go… and then go again.”
“I will 100% judge your pantry.”

It’s warm, durable, and designed for the kind of human who reads menus like romance novels and believes a well-timed drizzle of olive oil borders on foreplay. (You know exactly what I mean, Collie.)

Garlic = Identity

Think of this hoodie as your epicurean calling card.

Wear it to the farmers market as you hunt for the perfect varietal.
Wear it to brunch as you order the aioli with a knowing smirk.
Wear it in the kitchen with nothing underneath—just the hoodie, the warm glow of the oven, and the promise of a late-night bite that might just change your life.

And yes, you absolutely can and should pull the hood up while doing a dramatic slow stir in a simmering pot. Adds to the mystique.

Who Is This Hoodie For?

• The home chef who has considered tattooing a garlic bulb somewhere discreet.
• The dinner-party hero who makes “just a little snack” that steals the whole evening.
• The flavor maximalist who doesn’t understand why anyone would use a single clove when there are entire bulbs sitting right there.
• Anyone who knows that “aromatic” is a love language.

Grab Yours & Claim Your Allium Allegiance

I’ll be honest: this hoodie is ridiculous in the best way. Soft, stylish, and bold enough to declare your dedication to the pursuit of taste and pleasure. You’re not out here chasing trends—you’re chasing flavor. And frankly, that’s a hotter look.

Get your Garlic Hoodie here, lover:
👉 https://www.etsy.com/listing/4378949079/flavor-chaser-hoodie-garlic-terps-sfw?ref=shop_home_active_4&frs=1&logging_key=a5f9cd741a9e99df2f478aa1b2ca7758787c44a0%3A4378949079

Now go forth, sauté seductively, and let the world know you don’t fear strong flavors or strong feelings.

Zucchini: Suddenly Hot Again

Look — we eat potatoes a lot. Like… a lot.
Colorado cold hits, and suddenly I’m over here making potatoes six different ways like it’s a personality trait.

But even I, Lord of the Tuber, occasionally need something that isn’t starchy comfort wearing a beige trench coat.

Enter: Zucchini.
A vegetable I used to walk past in the grocery store like an ex at Target — polite nod, zero intention.

Then one day I brought some home on a whim (you know how “whims” go with me), tossed them in garlic, olive oil, lemon, and a whisper of chili heat…
and my god.

They came out soft, juicy, silky, and just a little naughty.
The kind of vegetable that makes you raise an eyebrow at yourself in the reflection of the oven door.

Super easy, super fast, and now in heavy rotation.

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🧄 What You Need

• Zucchini (2–3, depending how needy you’re feeling)

• Good olive oil

• Garlic, lots of it

• Fresh lemon

• Chili flakes

• Salt like you mean it

• A handful of chopped peanuts

• Something green (parsley, cilantro, basil — we’re not precious)

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🔥 How To Make Them Fall For You

1. Slice the zucchini however you like. No need to impress anyone.

2. Toss with olive oil, garlic, chili flakes, and salt.

3. Roast at 400° until they surrender and collapse into tenderness.

4. Finish with lemon juice, herbs, and crushed peanuts for crunch.

Serve warm and smug.

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✨ Why This Works

Because zucchini is basically a sponge with a dream.
Give it fat, heat, acid, and a surprise crunch, and suddenly this overlooked little thing is seductive as hell.

10/10 recommend.
Would serve to friends, lovers, enemies, and everyone in between.

Is Papaya an Aphrodisiac? Let’s Talk About It Like Adults Who Eat Fruit Naked

There are two kinds of people in this world:

Those who eat papaya because it’s healthy…
and those who eat papaya and quietly think, “Well. This feels… suggestive.”

Let’s clear the air. Possibly while standing in a warm kitchen, barefoot, with juice dripping down your wrist.

Papaya is not technically an aphrodisiac.
But also… it’s not not one.

The Myth (Because Humanity Is Horny and Always Has Been)

Papaya has been flirted with by history as a fruit of vitality.
Warm climates. Bare skin. Sticky sweetness. The visual alone does a lot of heavy lifting. Humans saw papaya centuries ago and collectively said, “Yeah… that thing’s trying to say something.”

Science, however, is annoyingly sober.

There’s no magical compound in papaya that flips some ancient switch and sends you swooning into silk sheets. No potion. No spell. No guarantee of a productive evening.

But let’s talk about what it does do.

Papaya’s Real Power Move

Papaya is loaded with vitamin C, antioxidants, potassium, and papain—an enzyme that helps digestion so efficiently it borders on rude. It makes your body feel lighter. Less bloated. Less sluggish.

And here’s the quiet truth no one likes to say out loud:

Feeling good in your body is half the battle.

When you’re not weighed down by whatever regret you ate at lunch, your mood improves. Your skin looks better. Your energy comes back online. Confidence sneaks in. And confidence, friends, is deeply attractive.

Papaya doesn’t seduce you.
Papaya removes obstacles.

Texture Matters (Don’t Pretend It Doesn’t)

Soft but structured. Sweet without being coy. Juicy without chaos. Papaya knows exactly what it’s doing on a fork.

You don’t shovel papaya.
You linger with it.

It’s the fruit equivalent of eye contact.

Is It an Aphrodisiac or Just a Vibe?

If aphrodisiac means “scientifically proven horniness accelerator,” then no. Papaya’s innocent.

If aphrodisiac means “puts you in a better mood, makes you feel good in your skin, and pairs suspiciously well with warm air, quiet music, and low expectations,” then yes. Absolutely yes.

Papaya doesn’t promise anything.
But it sets a tone.

And sometimes, that’s better than promises.

So eat the papaya. Chill it first. Cut it clean. Take your time. Let the juice run a little.

Worst case scenario: you feel healthy.
Best case: well… something else feels healthy too.

Shrimp Tacos & Content Shenanigans Filming Foodie Content

Filming with Specialty Appliance and Chef Gustavo was the kind of shoot that reminds me why I love working with food content. The kitchen smelled like citrus, garlic, and sizzling shrimp — basically an edible love letter to summer. Chef Gustavo has that rare mix of precision and personality; he makes every dish look effortless, like he was born holding a sauté pan. We shot this recipe on-site using their top-of-the-line kitchen setup, and honestly, the appliances worked so smoothly it felt like cheating (the good kind). Check out the video below to see Gustavo in action and pick up a few tricks for making restaurant-level shrimp tacos right at home — no culinary degree required, just a good skillet and a little lime.

Watermelon Arugula Salad - A great summertime dish for any BBQ!

Watermelon Arugula Salad - A great summertime dish for any BBQ!

So — What I’ve been doing

I’ve been juggling a few hats: social-media manager, animator, video producer, and, not to brag, snack-connoisseur. The dispensary gig in Boulder keeps things interesting with its own rhythm (and yes, the snack game remains on point). 

On the side I’ve been working on freelance video projects, building new content calendars, editing away, doing the deep dives into analytics you don’t see. On the personal front: trail running is back in rotation (my lungs hate me slightly less now), hikes with Erynn in the Rockies (yes our shoes are still clean-ish), and the cats — Sushi and Miso — are getting old enough to ~plot world domination~ get into mischief. 

Also, you know me an Artist and hustler at heart — I’m working to level up: new gigs, bigger opportunities, bigger creative challenges. More story­telling, more motion graphics, more video content that hits. 

The kitchen’s been busy Let’s be real: you come here for the food talk. I have cooked. I have eaten. For instance: Re-discovered my love for a seared salmon fillet, crispy skin and juicy inside, served over a lemon-garlic wilted spinach bed with roasted fingerling potatoes. Yes, the butter evening got saucy. Hit up a killer mole-drenched chicken dinner — rich, dark sauce, those subtle chilies dancing behind it, with a side of charred corn and avocado salad. Went full comfort zone on a homemade mac-and-cheese with caramelized onions and bacon bits, topped with panko breadcrumbs and baked until golden. On the eating-out front: stumbled into a little Thai place where the pad-thai was so good I temporarily forgot who I am. Sweet, tangy, crunchy peanuts — the works. 

 Where the blog’s going I’m dusting off the keys, firing up the blog engine, and plotting more content with the old voice you know: conversational, sensory, witty, bold. Expect posts about: More of what I cook (yes, the good and the dirty). The good meals I find out in the wild (Snax is still on duty). A behind-the-scenes of content production (because I know you’re curious what goes into this machine). Trail stories from Colorado hiking or running, tied in (yes, I’ll shoe talk again). And — of course — the occasional product or tech dive (AI influencers? dashboards? I’m on it). So there you have it. I’ve been gone but I wasn’t lost. 

The snacks were real, the meals were solid, the creative wheels kept turning. And now I’m back. Stay tuned, stay hungry, stay sassy.

If you want to work with me, have me cover your event, or want to collab hit me up here https://see-sip-taste-hear.blogspot.com/p/work-with-collie-brand-deals-ugc-press.html

Fruit's Mexican lover: Tajin

What is your favorite fruit to put Tajin on?


Tajín Clásico Seasoning 14 Oz, Pack of 2

Brewski Reviewski- Bell's Two Hearted Ale

Bell's Two Hearted Ale is one of my favorite Midwestern beers.  It is a stellar American IPA from just across the lake in Comstock, Michigan.  You can find Two Hearted at any respectable  beer joint here in Milwaukee and Bell's has limited distribution outside of the Midwest.  It is worth seeking out even if you aren't from the area.

This is very nice IPA that will please most hop-heads.  Two Hearted pours a nice clean, copper shade with a nice white head.  The floral & citrus aromas from late addition hops have an assertive presence.  It is very well balanced IPA with sweet maltiness in the background, right where it belongs.  The bitterness carries through the finish with the same flavors of the aroma but with a little soapiness & pine too.

I love a Two Hearted after a bike ride on a hot summer afternoon, or while sitting in my favorite, very rarely climate controlled corner dive bar, basically I think it is a great  Summer beer but is delicious any time of year, so don't limit yourself.

Who says you cant grow Citrus in Wisconsin?

Our lemon tree that we have grown from seed.  It has been loving the sun & the heat we have been getting this summer.  In the winter it loves taking in the rays under our sky light.  Maybe in a year or so it will grow some tiny lemons.

In the background is our container garden that is blowing up!!! We have had green beans, snow peas and some strawberries so far.  The tomatoes are ripening up nicely and we cant wait to taste all of the different heirloom varieties we planted this year. 

The lemon tree is by far the strangest (for the climate at least) plant in our garden.  Do you have any odd plants in our garden?  We would love to hear about them!

Morels

Our stash of Morels we found this spring is sadly long gone.  Except for one, lonely dried grey morel we have leftover.  How it got overlooked, you got me...because these fungi are easily one of my favorite foods.  This spring was awesome for foraging for these tasty little shrooms.  We already can't wait for next spring!

Summer Backyard Project- The fire pit

 

Cornish game hen working hard over a stoked fire.

What's for breakfast? PIZZA EGGS!

On The Road

I am hitting the road for a month.  I am gonna be hitting the mountains for some skiing, then off to the desert for backpacking & mountain biking.

Follow my travels here Into The Mild blog.

Give me a shout if you know of some good eats along my route (posted at the link above).

Cheers!

My new home appliance

A kegerator & a freezer....but more importantly a kegerator.

We popped the cherry with a quarter barrel of Sprecher Pub Brown Ale (homebrewed summer ale in the bottles).

Yes, they do make good beer here in Milwaukee.

 Soon it will be dispensing our homebrew.

Cheers!

I am now a homebrewer!

I know what you are thinking...Beer?! Homebrewed BEER?! Not wine?!
Well, as you have read, we have been enjoying some great micro-brews lately & since it has been summer, the grape has taken a back seat the grain.  Another reason is that I am extremely impatient & beer is ready in 6 weeks as opposed to 6 months.

We have brewed four batches of homebrew so far since May & all have turned out fantastic.  We are drinking a Summer Ale we brewed with orange peel, corriander & grains of paradise that is drinking great right now, before that it was a brown ale & then a bock before that.  This past weekend we brewed a holiday ale that should be ready for Thanksgiving.

If you are curious as to the goings on in our makeshift brewery (our kitchen/closet/basement) here is a quick visual guide.

 

Ingredients.

 

Grains steeping. 

 

Wort Boiling (after hops & malt extract added).

 

After wort has boiled it is cooled & placed in 6.5 gal carboy for about a week.

 

After a day or so krausen forms & fermentation becomes violent.

 

After primary fermentation stops the beer is then racked for clarity into another, smaller carboy.

 

Our (blury) brewery on racking day.

 

Once in secondary the beer ages for at least 2 more weeks.

 

After 2 weeks or so in secondary it is time to bottle.  The bottles are primed with a little bit of sugar to induce another round of fermentation that will cause carbonation. After 3 weeks the homebrew is ready to enjoy.

PROST!

                                        

What have I been up too?

Howdy.

Long time no blog. Let me fill everyone it. We are still living & loving Milwaukee.
So yeah Milwaukee. Brew City.
Been drinking lots of beer.
Some of our favorites from Wisconsin...
Anything by Furthermore. Especially their Three Feet Deep their peat smoked stou.
New Glarus has some great offerings.
Lakefront Brewery is our neighborhood brewery & they make some damn fine beer & do a helluva Friday Fish Fry.

We have also fallen in love with a couple of local wine merchants where we quickly got on a first name basis with everyone. We are a couple of lushes I tell ya.

Waterford Wine Company is our main stop for vino & is just right down the street from us on lovely Brady Street.

Also we frequent these crazy Californians chasing their wine dreams in Milwaukee, of all places, at Thief a wine bar & shop in the Milwaukee Public Market. Phil & Aimee left their wine careers in Cali to open this place & let me say their passion for the juice is infectious & we are glad they packed up & moved to the Midwest not long after we did.

There really is a ton of food & wine stuff in this city to blog about.

We have been doing great & part of the reason you haven't heard from us is we are super busy & chasing our dream of living off the grid (not conducive to blogging). We haven't had a TV in over 3 years (funny since I work in the business) & we gave Time Warner a big F.U. & canceled Road Runner. Which brings me to where I am right now....The Garage, a bar/restaurant right around the corner from Chez CoLa, where I am enjoying a litre of Summit Winter Ale from St. Paul Minnesota.

So, yeah. We are embracing this Midwestern thing.

Aside from the whole food & drink thing we been doing lots. Skiing (cross country & downhill), playing with Jack & Roxi, trying to stay warm, shoveling snow, sewing, reading lots, & well....drinking & eating....LOTS.

We will be in from time to time. So keep checking back.

Prost!

Portable wine

Collin got bota bags for backpacking. If there ever was a doubt that these are the superior vessel for porting wine, that doubt must be erased immediately. I am hooked on mine. Be forewarned though, big heavy wines suffocate and fester (I know, so dramatic) , so it's better to go the light route.

Wherein La C. takes the plunge

After over two years of pretty unhealthy eating, over indulgence and low exercise, I have received the official bill of health from my doc. At 26 years old, La C. has been diagnosed with high cholesterol.

Now I knew I was out of shape, and I knew I was eating too much fat but I didn't figure it had gotten this bad. So I've been reflecting on some things. I'm out of balance, mentally and physically. I have been in balance before, and it's nice, real nice. And I miss it. So I am going to get it back. How you ask? Don't laugh. Macrobiotics. Now I'm no nut. I'm also not really good at handling rigidity, it brings out my phobia of commitment that connects directly to my phobia of failure, but you don't need to know all of this about me.

Anyway, I have been doing some reading up on macrobiotics, the philosophy of balance and how to make the food tasty tasty tasty, so expect to see some of that popping up around here. As well, you might get to see some of my struggles as I rid myself of the demons that are sugar, dairy and *gasp* caffiene. Wish me luck.

Veggies to eat before you die: Zucchini Au Gratin

Yes yes yes, veggies to eat before you die is back with a vengeance. This one is a fabulous spin off from a Julia Child recipe. Why a spin off you say? Because as much as I love Julia, I can't take the dairy. Well, I can't take all the dairy. I wish I could.

What you'll need

2 Zucchini no more than 1.5 inches in diameter
1-1.5 cups of onion, sliced
4 tbsp butter
3 tbsp of flour
1/3-1/2 cup of almond milk (you can totally use real milk)
1/2 cup grated cheese. We used three cheeses, Julia suggests swiss.
Pinch of freshly grated nutmeg
salt and pepper
1/2-1 cup fresh bread crumbs

Preheat your oven to 425ºF.

First grate the Zucchini (food processor or hand grater will work). Then place the zucchini, in batches, in a hand towel and squeeze any excess juice off. Save the juice por favor.

Saute the onions in 2 tbsp of butter. I like to brown my onions slightly, I like the richness it give the dish. Add the zucchini to this mixture and continue to sautee.

In the meantime, melt the remaining two tbsp of butter in a small sauce pan. Stir in flour to make a roux. The darker the roux, the less it will thicken the final sauce, so keep that in mind. I have a hard time telling you how dark to make your roux because it is a total personal preference thing. I let mine get golden. Then stir in the almond milk and let thicken. Salt and pepper to taste (keeping in mind that you will be adding cheese, grate some nutmeg in and ...) Voilá, béchamel.

After this, take your béchamel and stir it in with you zucchini/onion mixture. Thin out to desired consistency with reserved zucchini juice. (If you forget to reserve the juice, which I did, you can thin with water, cream, milk, stock, or almond milk.) Stir in the cheese!

Transfer the entire mixture to a buttered baking dish and top with fresh breadcrumbs. Bake for 20-25 or until it is bubbling up the sides.

This dish is heaven, very rich even without all the called for dairy. Personally I think almond milk is the most fabulous real dairy sub, transferring well from everything to cereal to mashed potatoes to béchamel, so all you non-dairy folks out there give it a try. I actually think this whole dish could be done vegan with a olive oil and flour roux and vegan cheese but, seriously, that's pushing it.

Review: Folk Machine Central Coast Pinot

So I've been reading up on Folk Machine in order to give it an educated write up. I've read that its back story isn't that exotic, that there's no fancy pedigree behind it. Blah Blah Blah. The story of this wine is cool as shit. The winemaker is 31 year old Kenny Likitprakong, owner of Hobo Wine Co., part time skateboarder and snowboarder, with a history of wine making and distillation in his blood. He's got a wine making philosophy, who doesn't? Affordable wines that are crafted for taste, not to match the popular current rating system. The path he took to get to wine making is a little "Billy of Family Circus-esque" which is a definite turn on for me. I need a little "make your own way" inspiration these days. And the wine has a cool label.

But on to the wine. Oh. My. God. Collin said it best when he said "Taste this, you'll be back in Cali sucking on a beef rib in three seconds." Or something like that. Beautiful Central Coast Pinot. Super bright, full of berries. Chewy tannins (I love saying chewy tannins). A very drinkable wine. I do have one slight complaint. On its own, fabulous; With food it turned into a cherry pie. It was a little too much for the food, and the food was a little too much for it. For the money it's definitely worth a try. I wouldn't mind having a few bottles on hand.