Wine Wednesday takes a punch

With the holidays basically ummm... HERE, I am getting pretty darn excited to yet again embrace my Christmas music, wreaths, presents, Santa, and pie.

Well, maybe not the pie. We have more of a love/hate thing happening...

Love the pie.

Hate having to ask for clothes from Pea in the Pod for Christmas even though I am not preggers.

Anywaaaaays, one of my very favorite thing about the holidays is all the parties!!! I can't get enough of 'em. Christmas, New Years, it's all fun and it's all fabulous.

And nothing gets a party started like my somewhat-famous Champagne Punch! I made this for the first bash Josh and I hosted as a married couple - New Years!

I am pretty sure I was still painting the dining room 2 hours before the party... but by the time our friends arrived, the paint was dry, the food was prepared, the punch was made, and my hair looked great. All key ingredients to a rockin' good time.

Now, this is not your great-aunt's sherbet-ginger ale-lime jello punch. This stuff is tart, light and potent. Trust me on that last one. Party punch has such a classic, throw-back feel that I love - but this recipe brings punch up to par with current flavor profiles and trendy cocktails.

So here it is! the best, party-tastic punch you could ever imagine... courtesy of Emeril!

Champagne Punch

1 1/3 cups fresh lemon juice

1 cup superfine sugar
1/2 cup orange liqueur (recommended: Grand Marnier)
1/2 cup Triple Sec
1/2 cup cognac
1/2 cup fresh orange juice
2 bottles chilled brut Champagne or sparkling wine
Orange or lemon slices
Fresh strawberries, optional

Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired, and serve in Champagne flutes.

And remember friends - Always choose Brut for your champagne.

and your men.

ooooh yeah.

Wine Wednesday - A Perfect Pairing!

Hallelujah! It's Fall! The end of October not only means pumpkins, wreaths and Halloween costumes - it also means that nobody will judge me for wearing my cashmere even thought it is 82 degrees and I am sweating like a pig. Because gosh darn. It's FALL!

Fall for me and Josh means one thing... turkey meatloaf! Specifically my rootin' tootin' tasty turkey meatloaf. I would like to think that among the 14 people I have served it to, I am famous.

Now all of you Smitten-Kitchen-readers and Martha-Stewart-lovers have already turned up your snotty (from the weather changing) noses to one word in that paragraph above... meatloaf. But you know what? The Brady Bunch kids loved it when Alice made meatloaf. And when you have a good recipe... your husband just may fall to the ground and weep with joy (just like mine does!) when you pop this little beauty in the oven!

So get off your high horse and make the darn meatloaf. I can almost promise you will be a convert for life.

Josh's Favorite Dinner - Turkey Meatloaf!

This recipe is slightly adapted from a Cagle Family recipe. However, the Cagles are basically my family (anyone you spend Thanksgiving/Christmas with is officially FAMILY.) so I cook this sucker with love in my heart.

Ingredients:

1 lb. ground turkey

1 lb. ground super lean beef

1 pkg. onion soup mix

1 cup sour cream

1/2 cup half & half

2 eggs lightly beaten

1 sleeve Ritz, crushed

1 bottle of Heinz chili sauce

In a large bowl, place onion soup mix. Cover with sour cream, eggs, and half & half. Allow to stand well mixed for a few minutes. Sprinkle the Ritz crumbs over the mixture. Add the meat (uncooked) and mix thoroughly. Shape into a free-form loaf in the middle of a casserole dish ( Allows for more of it to caramelize...) Dump a 1/4 to 1/2 of the bottle of chili sauce on top. Bake uncovered for 45 minutes to 1 hour at 350 degrees. Serve with extra chili sauce on the side.

Yay for dinner! But WAIT!

It's Wine Wednesday, not Meatloaf Wednesday! Although that's not a bad idea....

Turkey meatloaf is savory, meaty and deLISH. But the turkey keeps it from being too heavy and the chili sauce gives it a subtle yet interesting "tang". This is one of those comforting, yummy meals that is perfect on a cool evening, and Josh and I both agree that this a "red wine" kind of meal. So many dishes can go a thousand directions in the realm of wine, but this is meant for a full, juicy, cozy red. We have a couple of favorites to pair with this one:

When you are feelin' schmancy...

Frank Family Vineyards - Zinfandel

Retail approx. $40

I know this is expensive. And I know that a lot of people out there turn and run when they hear the word zinfandel. But this is RED zinfandel and it. is. the.

Best.

If you have never tried a good red zin or haven't liked the cheap stuff, then this is for you. It is juicy with lots of blackberry, jam, a subtle spice and tannins that balance perfectly. This bottle will not only make you rethink zin, but it will also justify every penny you spend on it. Just think! A bottle of this plus the meatloaf ingredients is still going to be cheaper than going out to your standard restaurant... So buy it! You can find it at good wine stores and even high-end grocery stores. Just let the fermented perfection overwhelm you...

If my eloquent words couldn't convince you...

Folie a Deux - Menage a Trois Red Wine

Retail approx. $10

This stuff is super cheap and pretty darn good! It isn't going to rock the foundation of your wine world, but it is a reliable, easy drinking red. We always have it at our grocery store, and we really enjoy sipping this with my turkey meatloaf! I think this is also a great option for guys and gals that tend to favor whites over reds. This one is like putting on your old t-shirt from middle school - soft, comfortable, easy and casual. Even if you are too cool for my meatloaf, this would be a great one to add to your grocery store rotation.

So eat! Drink! Celebrate fall! And don't judge my meatloaf. just give it a little love.

Mac. and. Cheese.

This past weekend was truly magical in that the temperature outside finally dropped below 86 degrees. Hallelujah! So what did I do to celebrate this ummm... "brisk" weather? I made macaroni and cheese! But hear me out. This mac and cheese was life-changing, glorious, mind-bogglingly spectacular!

Is "mind-bogglingly" a word? Anyone?

I can't say that I have ever had a crush on a dish of pasta, but I think I have now. I am smitten, despite the understanding that our relationship will prevent me from ever looking cute in my skinny jeans. Sometimes you have to reevaluate your priorities in life, and my friends - this mac and cheese is a priority.

This is straight from the kitchen of the Pioneer Woman, who keeps me thoroughly entertained and out of my skinny jeans. Whip this up for dinner, pop open your favorite chardonnay, (or merlot if you're feeling cozy!) and don't forget your sweat pants. You will need them, and you won't care. I promise!

PW Macaroni and Cheese

4 cups dried macaroni

1/4 cup (1/2 stick, 4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 egg, beaten

1 pound cheese, grated

1/2 teaspoon salt (more to taste)

1/2 teaspoon seasoned salt (more to taste)

1 teaspoon ground black pepper

*Optional spices: cayenne pepper, paprika, thyme

Preheat oven to 350 degrees

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

You're welcome.