October 28, 2024 • 15 mins
A lot of people have pretty set menus when it comes to Thanksgiving and the winter holidays ahead. But what do you serve to drink?
A long-standing question! And we've got some answers. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We've developed and published tens of thousands of recipes in our career--which started out with gigs at WINE SPECTATOR. We've got lots of ideas about what to serve with your holiday meal.
Thanks for joining us. Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:57] Our one-minute cooking tip: Start planning now for what you want to serve. Watch for sales now and catch things you can freeze while those things are cheap.
[03:42] Our guide for what to drink at Thanksgiving. We know the standard wine answer: Pinot Noir. But there's so much more. Even mocktails.
[13:35] What’s making us happy in food this week? Chocolate almond horns (look for them on Instagram reels or our TikTok channel) and new, small ice cream stores!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Bruce (00:01):
Hey, I'm Bruce Weinstein, and this is the podcast
Cooking with Bruce and Mark.
Mark (00:04):
And I'm Mark Scarborough.
And together with Bruce, my husband,we've written lots of cookbooks,
we've published tons of recipes.
Oh, God, 12, 000, 13, 000 copywrittenrecipes, something like that.
And of course, this is our foodand cooking podcast, and we are
delighted that you're a part of it.
on this journey with us.
As is typical, we've gota one minute cooking tip.
(00:25):
We're all about holiday meals.
So our one minute cooking tip is goingto be about prepping for a holiday meal.
We're gonna talk about, uh, firstthing about holiday meals, at least in
my opinion, that is what you serve todrink with that Thanksgiving dinner.
So we're talking to the U.
S.
audience where Thanksgivingis coming up in Canada.
You can roast a turkey and take ourdrink, uh, recommendations as they come.
(00:48):
And then we'll tell you what'smaking us happy in food this week.
So let's get started.
Bruce (00:57):
Our one minute cooking tip.
It is never too early.
early to start planningholiday meal menus.
Mark (01:03):
Oh God, it makes me so nervous.
Okay, here's the thing.
Just saying that.
Bruce (01:06):
But you may need to order something special from your butcher department.
It might take them aweek or two to get it.
It's true.
Or like us, this Thanksgiving,we're not doing turkey.
We're doing prime rib.
So what I'm doing Prime rib
Mark (01:18):
and salmon.
Bruce (01:19):
And salmon.
And I am watching the store specials.
We've talked about this beforetoo on Cooking With Bruce DeMarc.
I watch the flyers and the storespecials because sometime between now
and Thanksgiving, Rib roasts are goingto go on sale, and if I wait to the last
minute, they'll be really expensive.
And if I could save 20 or 30 buckson a roast, I'm going to do it.
Mark (01:36):
Right.
Yeah, exactly.
I, I think that the reason I shudderwhen Bruce said this is because there
used to be this old thing, Ah, God,from Martha Stewart, about, about
rehearsing your your Thanksgivingdinner and people would actually back
in the day and this is Particularlypopular in the late 90s early 2000s.
They would do planning rehearsaldinner So they would cook to the
(01:57):
entire dinner before Thanksgiving dayto rehearse it and and I I'm telling
you, that made me so insane that I justthought, I'm going to a restaurant.
I am not making a mealthat I have to rehearse.
There is just no way.
So you should know that a Thanksgivingis easier than you think it is.
We'll talk about this on downthe road, but you can throw a
frozen turkey in an oven and comeout with Thanksgiving dinner.
(02:20):
So it's easier than you think it is.
And as Bruce says, startwatching the sales now, get that.
Turkey in the freezer get if you're goingto do a roast beef or a pork tenderloin
or a pork loin or whatever You're goingto serve a rack of pork We've certainly
served racked of porks at both of ourfamilies houses for the holidays Whatever
you're going to do make sure that youstart now One stuck up on pumpkin and
(02:45):
stuck up on things when it's on sale.
You're gonna need in the summerSales in the weeks ahead so that
Thanksgiving doesn't break the bank.
Bruce (02:52):
And also one other point.
Remember to ask who's ever coming toyour house for Thanksgiving if they
have any food allergies or intolerancesor even things they don't like because
there's nothing worse than putting outa big holiday spread that you worked
all day on to find that a couple ofyour guests can't eat anything you made.
Mark (03:10):
Right.
That's part of pre planning.
Okay.
Before we get to the next segmentof this podcast, let us say
that we have a Facebook groupcooking with Bruce and Mark.
You can join that group and join theconversation with us at any time.
And we'd love to know what'sgoing to be on your holiday table.
We'll talk more about that there.
But now as we're heading intothe holidays here in the U S
(03:34):
let's talk about what to serve.
on Thanksgiving to drink.
Bruce (03:42):
Since we're ramping up for Thanksgiving, Mark says we're
going to talk about what to drink.
Absolutely.
Turkey is notoriouslyhard to pair with wine.
It is like asparagus.
It's just one of those foods thatDoesn't really go with anything, but
that's not why we're serving prime rib.
Mark (03:58):
Well, no, we're not.
Bruce (03:59):
We just love prime rib and we will be splurging on a ridge geyserville
for my family who's coming for thefirst ever Thanksgiving in our house.
Mark (04:06):
Yeah.
Okay.
All the above.
No, we're not not having turkeybecause of wine problems.
It's ridiculous.
I don't actually believethat turkey is hard to pair.
I think that that's a myth thathas been perpetuated by food
writers because I think there'sa lot of things you can drink.
Of course, the standard answer is Pinot
Bruce (04:23):
Noir.
And
Mark (04:24):
people always turn to Pinot Noir.
And that's because it's light.
And that's because it's a red winewith a bit of substance to it.
But it's still light.
It's not going for a cab Sauvignon.
It's not going for a Merlot.
It's not going for a big Bordeaux wine.
It's going for a lighter taste,but you should know that Pinot
Noirs are a bit expensive.
(04:44):
They've become very popular.
It used to be kind of a not popularwine in the United States, in Canada
too, but they've gotten expensive.
So you should think about otherwines as well, like Gamay's.
There's a G A M A wine.
There's a great Pinot Noir.
Red wine that you could serve with turkey.
Bruce (05:02):
I mean, often you'll find it served as a Beaujolais Nouveau.
And I find those a little too lightand a little too watery, but you can
go to your wine store and look for a100 percent Gamay based Cru Beaujolais.
It'll be a few more dollars,but it's going to be a wine
that has a little more body.
It'll go beautifully with theturkey because it is high in acid
(05:25):
to cut through the fat of the meal.
Yeah.
But low in tannins isstill soft going down.
Mark (05:29):
So just as a general rule, if you just want to think this out
and you want a lighter red, let meencourage you to stay away from,
uh, uh, Spain and France and Italy.
Just in terms of when you walk.
inside a liquor store and head to acouple other places, head to Greece and
look at what kind of Greek red winesare available, ask the staff for help.
(05:55):
And also, and this is easier to do northof our border, but head for the Canadian
wines, particularly the wines from theOkanagan Valley out in British Columbia.
Head for those wines and they're a lighterchoice to make for that Thanksgiving
turkey if you're intent on red.
But remember.
The sun does not set and rise,or rise and set, on red wine.
(06:18):
Um, Bruce and I are grand fans,as you probably know from this
podcast, of effervescent wines,of sparkling wines, of bubbles.
We love champagne, andchampagne is our first choice.
And it is a great choice with turkey.
Bruce (06:31):
We used to think that champagne was just for celebrations, and yes, the
holiday is a celebration, but we mean,you know, toasting before dinner, or like,
but now, we love to drink it with a meal.
Of course.
Because it seems So obvious.
But we were writing for Wine Spectatoryears ago, and we did an article
that included a stop in champagne.
And we were tasting all these champagnes.
(06:52):
We were in this restaurant.
We were handed the champagne menu, whichwas, oh, I don't know, 12, 14 pages long.
And we both looked at eachother like, wait a second.
Champagne is wine, and it seems soobvious, but it is, and you get the subtle
differences from every champagne maker.
And a lot of
Mark (07:10):
champagne is made from Pinot Noir, so there's your Pinot Noir connection.
Not all, but a lot.
We would encourage you to skip, inyour wine choice, the Chardonnays.
They're just too big and heavy.
Instead, think about lighter and morefloral white wines like Viogniers.
Oh, gosh, yes.
Um, we tend to love The True ShardVineyards Roussan, R O U S S A N E,
(07:34):
something like that, or R O U S S A N N E.
Something like that.
Something like that.
The Roussan from True ShardVineyards is a delicious, light,
floral, honeyed white wine.
Bruce (07:44):
So good with turkey.
Mark (07:45):
It's so good with turkey.
We even think that dryRieslings are a great choice.
Bruce (07:52):
I know, you're going to have people at your table that are going to
think blue nun, sugary filled bottle.
Mark (07:58):
Uh, and all that, those really, really sweet wines.
We're talking
Bruce (08:02):
about dry Rieslings and you want them because they will have a lot
of minerality and a lot of acidity.
And we were up in the Finger Lakes,uh, last year visiting a friend of
ours and we went to one specific winerybecause I wanted to try a Petnat.
Now Petnat is a sparklingwine, a naturally fermented
Mark (08:20):
wine.
Bruce (08:22):
It's something Marc and I have talked about many times on the podcast.
And so we went into this.
We sat down at the table.
She brought us over the pet net,which wasn't on their regular
tasting menu, and it was disgusting.
None of us liked it.
It tasted like
Mark (08:36):
bad grapefruit juice.
It tasted like carbonatedgrapefruit juice.
It was really awful.
It was disgusting, but weshould say that the Finger Lake
region of New York is Rieslings.
Bruce (08:47):
So we tried theirs.
And we bought a casebecause it was so good.
Mark (08:51):
So if you're heading into the liquor store and you're thinking about
Riesling, think about, for example,the New York Finger Lake region.
Think about not so much GermanRieslings, but Austrian Rieslings.
Think about ways that the other places,besides kind of the cliched Riesling,
there's a lot of great Rieslings going on.
(09:11):
currently being made in Oregon, in theUS, you kind of head for those regions.
Um, and again, I would say for whitewines, head to Greece one more time.
I say for white wines to go intoyour liquor store and head for
Greece and see what they have.
Ask the help there.
They are always knowledgeable and youknow, listen, they don't, they don't.
underwriters, and theyhave nothing to do with us.
(09:32):
But for our money, shout out to TotalWine, the giant chain across the U.
S., because the staff in TotalWine are super knowledgeable
about their ginormous selections.
Bruce (09:43):
And let me say about one third category of drinks that
you should consider serving atyour Thanksgiving table, whether
you're making turkey or prime ribor fish, and that is hard ciders.
Because hard ciders aresomething that Mark and I are
becoming very familiar with.
We went on a big cider tastingquest all through Quebec.
(10:04):
The ciders there are a nationaldrink, they're a national treasure.
They are dry, they areinteresting, they're complex.
We had one that was made with sea saltand one that was made with quince.
And if you can find a dry,dry cider, try serving that.
That
Mark (10:21):
one made with sea salt.
sea salt with sea salt and kelp.
And it was a it was a cider, ahard cider, an alcoholized apple
cider with sea salt and kelp in it.
And it we had it for we brought ourown bottle to a really nice restaurant.
And it It was so fantastic.
Even the staff had to taste ourbottle of sea salt and kelp cider.
(10:47):
Fortunately, we had a second bottle.
So, uh, cider is a great choice.
And also let me say on our way out herethat please don't forget the mocktails.
There are a lot of people, includingyours truly, who don't drink much anymore.
I might drink occasionally and I'llcertainly drink at Thanksgiving,
but I don't drink very much anymore.
And, um, mocktails areAlways appreciate it.
Bruce (11:06):
So let me tell you how to make my favorite, a non alcoholic Moscow Mule.
Now Moscow Mule is normallyvodka and ginger beer.
So the way I do it is I makea simple syrup which is equal
parts sugar and water by volume.
Mark (11:20):
By volume.
So in other words, forUS residents, a cup.
Or if you don't live in the US and youwork in metric, just pull a glass out of
your cabinet and fill it with sugar andthen fill that same glass with water.
Bruce (11:33):
And bring that to a boil with a fresh rosemary sprig.
Let it boil for about 10 seconds.
Turn it off and let it cool.
Then use two tablespoons of that syrupwith one tablespoon of fresh lime juice.
Mix that in the glass at ice andtop with non alcoholic ginger beer.
That is An amazing mocktail.
And
Mark (11:53):
very refreshing, very open.
We love this stuff, these mocktails.
Uh, I like a lot of thenew non alcoholic liquors.
Not all of them do I like, but someof the ones that don't try to be.
Like, I tend not to like non alcoholicbourbon, but I like the ones that
are just their own craft creationof, you know, rhubarb and gentian.
(12:14):
Mm hmm.
various flavors, and they're not actuallytrying to mimic any distilled spirit.
And I tend to like those a lot.
I mix them with tonic.
It's a non alcoholic alternative.
Yeah, exactly.
And I think that that's a reallyimportant thing at Thanksgiving is
to have something to drink for peoplelike me who don't drink every day
and don't want to drink every day.
(12:34):
I know I grew up in the Southand there was always iced tea.
I mean, Thanksgiving was the best.
with the giant icy glasses on the table.
The only time my mother ever usedher crystal iced tea glasses.
But, you know, there are, there aredrinks beyond iced tea, let's say.
Bruce (12:47):
Yeah, we always had cream soda and ginger ale.
Mark (12:50):
Oh, wow.
Bruce (12:51):
Okay.
We had beverages by Hoffman's.
Mark (12:53):
Oh, wow.
Okay, no.
Um, No.
So, uh, before we get to thelast part of this podcast, let
me say that we have a newsletter.
Uh, it comes out aboutonce or twice a month.
You can unsubscribe at any time.
I will not capture and cannotsell your name or your email.
You can find a way to sign up for thaton our website, cookingwithbruceandmark.
com or just bruceandmark.
(13:13):
com.
You scroll down the page.
It says, subscribe to our newsletter.
newsletter.
You fill that in the serviceprovider MailChimp then captures
it, but doesn't show it to me.
And also then they cannot capture it.
I've set it up so they cannot holdyour email and they cannot sell
you as part of a mailing list.
So there you go.
Try that at our newsletter and we'llcontinue with what's traditional.
(13:35):
What's making us happy in food this week.
Bruce (13:40):
Chocolate almond horns.
Mark made these amazing almond pastebased chocolate cookies for me.
We actually made a video of them,which is on our TikTok channel.
You can go check it out.
And also go to our website, bruceandmark.
com, and you actually see therecipe and a picture of it there.
They are dairy free.
(14:01):
They're delicious.
And it overcame
Mark (14:03):
my fear of the pastry bag.
It was
Bruce (14:04):
so much fun to watch Mark use the pastry bag.
And he did it great.
I'm terrified of pastry bags.
You did it beautifully.
I'm the writer and I
Mark (14:10):
do not, I do not pretend to be able to operate a pastry bag.
Tomorrow I'm making
Bruce (14:15):
him do black and white cookies.
Oh
Mark (14:16):
no.
I feel doomed as the writer.
These things are too hard for me.
I'd rather just do an old chocolatechip cookie and be done with it.
Okay, so, What's making me happyin food this week is a new ice
cream store, at least new to me.
It's Tall Meadow Farms, and it'snear my house, and I'm telling you
this not because I think you shoulddrive to New England and go to Tall
Meadow Farms, although you can.
It's near my house, and that's lovely.
(14:39):
But um, I, what I'm saying this foris to say to you that there are new
small ice cream places all around you.
This is one of the things thatentrepreneurial 20 and 30 year olds
are very interested in opening.
They're happening, they'rehappening all around you, and
you should stop in and help them.
And there's another big ice cream storethat's open north of us in Massachusetts.
(15:00):
Uh, you know, it's nice to stop inand give them a little business.
And besides, you can findsome ice cream that you like.
And I'll have to say, Tall Meadow Farmsblew me away with their salt caramels.
So look around you as you drive to work.
There's an ice cream store around.
You treat yourself to an ice creamstore and help a 20 year old out
with their new business venture wherethey're trying to make decent ice cream,
uh, and make a business out of it.
(15:21):
Okay.
That's the podcast for this week.
Thanks for joining in and beinga part of our food journey.
We certainly appreciate your being with us
Bruce (15:29):
every week.
We tell you what's making us happyin food, so please tell us what's
making you happy in food this week.
I will pose that question everyweek on our Facebook group,
cooking with Bruce and Mark.
So check it out, see what other peopleare eating and let us all know what's
making you happy in food this weekhere on cooking with Bruce and Mark.
Hey, I'm Bruce Weinstein, and this is the podcast
Cooking with Bruce and Mark.
Mark (00:04):
And I'm Mark Scarborough.
And together with Bruce, my husband,we've written lots of cookbooks,
we've published tons of recipes.
Oh, God, 12, 000, 13, 000 copywrittenrecipes, something like that.
And of course, this is our foodand cooking podcast, and we are
delighted that you're a part of it.
on this journey with us.
As is typical, we've gota one minute cooking tip.
(00:25):
We're all about holiday meals.
So our one minute cooking tip is goingto be about prepping for a holiday meal.
We're gonna talk about, uh, firstthing about holiday meals, at least in
my opinion, that is what you serve todrink with that Thanksgiving dinner.
So we're talking to the U.
S.
audience where Thanksgivingis coming up in Canada.
You can roast a turkey and take ourdrink, uh, recommendations as they come.
(00:48):
And then we'll tell you what'smaking us happy in food this week.
So let's get started.
Bruce (00:57):
Our one minute cooking tip.
It is never too early.
early to start planningholiday meal menus.
Mark (01:03):
Oh God, it makes me so nervous.
Okay, here's the thing.
Just saying that.
Bruce (01:06):
But you may need to order something special from your butcher department.
It might take them aweek or two to get it.
It's true.
Or like us, this Thanksgiving,we're not doing turkey.
We're doing prime rib.
So what I'm doing Prime rib
Mark (01:18):
and salmon.
Bruce (01:19):
And salmon.
And I am watching the store specials.
We've talked about this beforetoo on Cooking With Bruce DeMarc.
I watch the flyers and the storespecials because sometime between now
and Thanksgiving, Rib roasts are goingto go on sale, and if I wait to the last
minute, they'll be really expensive.
And if I could save 20 or 30 buckson a roast, I'm going to do it.
Mark (01:36):
Right.
Yeah, exactly.
I, I think that the reason I shudderwhen Bruce said this is because there
used to be this old thing, Ah, God,from Martha Stewart, about, about
rehearsing your your Thanksgivingdinner and people would actually back
in the day and this is Particularlypopular in the late 90s early 2000s.
They would do planning rehearsaldinner So they would cook to the
(01:57):
entire dinner before Thanksgiving dayto rehearse it and and I I'm telling
you, that made me so insane that I justthought, I'm going to a restaurant.
I am not making a mealthat I have to rehearse.
There is just no way.
So you should know that a Thanksgivingis easier than you think it is.
We'll talk about this on downthe road, but you can throw a
frozen turkey in an oven and comeout with Thanksgiving dinner.
(02:20):
So it's easier than you think it is.
And as Bruce says, startwatching the sales now, get that.
Turkey in the freezer get if you're goingto do a roast beef or a pork tenderloin
or a pork loin or whatever You're goingto serve a rack of pork We've certainly
served racked of porks at both of ourfamilies houses for the holidays Whatever
you're going to do make sure that youstart now One stuck up on pumpkin and
(02:45):
stuck up on things when it's on sale.
You're gonna need in the summerSales in the weeks ahead so that
Thanksgiving doesn't break the bank.
Bruce (02:52):
And also one other point.
Remember to ask who's ever coming toyour house for Thanksgiving if they
have any food allergies or intolerancesor even things they don't like because
there's nothing worse than putting outa big holiday spread that you worked
all day on to find that a couple ofyour guests can't eat anything you made.
Mark (03:10):
Right.
That's part of pre planning.
Okay.
Before we get to the next segmentof this podcast, let us say
that we have a Facebook groupcooking with Bruce and Mark.
You can join that group and join theconversation with us at any time.
And we'd love to know what'sgoing to be on your holiday table.
We'll talk more about that there.
But now as we're heading intothe holidays here in the U S
(03:34):
let's talk about what to serve.
on Thanksgiving to drink.
Bruce (03:42):
Since we're ramping up for Thanksgiving, Mark says we're
going to talk about what to drink.
Absolutely.
Turkey is notoriouslyhard to pair with wine.
It is like asparagus.
It's just one of those foods thatDoesn't really go with anything, but
that's not why we're serving prime rib.
Mark (03:58):
Well, no, we're not.
Bruce (03:59):
We just love prime rib and we will be splurging on a ridge geyserville
for my family who's coming for thefirst ever Thanksgiving in our house.
Mark (04:06):
Yeah.
Okay.
All the above.
No, we're not not having turkeybecause of wine problems.
It's ridiculous.
I don't actually believethat turkey is hard to pair.
I think that that's a myth thathas been perpetuated by food
writers because I think there'sa lot of things you can drink.
Of course, the standard answer is Pinot
Bruce (04:23):
Noir.
And
Mark (04:24):
people always turn to Pinot Noir.
And that's because it's light.
And that's because it's a red winewith a bit of substance to it.
But it's still light.
It's not going for a cab Sauvignon.
It's not going for a Merlot.
It's not going for a big Bordeaux wine.
It's going for a lighter taste,but you should know that Pinot
Noirs are a bit expensive.
(04:44):
They've become very popular.
It used to be kind of a not popularwine in the United States, in Canada
too, but they've gotten expensive.
So you should think about otherwines as well, like Gamay's.
There's a G A M A wine.
There's a great Pinot Noir.
Red wine that you could serve with turkey.
Bruce (05:02):
I mean, often you'll find it served as a Beaujolais Nouveau.
And I find those a little too lightand a little too watery, but you can
go to your wine store and look for a100 percent Gamay based Cru Beaujolais.
It'll be a few more dollars,but it's going to be a wine
that has a little more body.
It'll go beautifully with theturkey because it is high in acid
(05:25):
to cut through the fat of the meal.
Yeah.
But low in tannins isstill soft going down.
Mark (05:29):
So just as a general rule, if you just want to think this out
and you want a lighter red, let meencourage you to stay away from,
uh, uh, Spain and France and Italy.
Just in terms of when you walk.
inside a liquor store and head to acouple other places, head to Greece and
look at what kind of Greek red winesare available, ask the staff for help.
(05:55):
And also, and this is easier to do northof our border, but head for the Canadian
wines, particularly the wines from theOkanagan Valley out in British Columbia.
Head for those wines and they're a lighterchoice to make for that Thanksgiving
turkey if you're intent on red.
But remember.
The sun does not set and rise,or rise and set, on red wine.
(06:18):
Um, Bruce and I are grand fans,as you probably know from this
podcast, of effervescent wines,of sparkling wines, of bubbles.
We love champagne, andchampagne is our first choice.
And it is a great choice with turkey.
Bruce (06:31):
We used to think that champagne was just for celebrations, and yes, the
holiday is a celebration, but we mean,you know, toasting before dinner, or like,
but now, we love to drink it with a meal.
Of course.
Because it seems So obvious.
But we were writing for Wine Spectatoryears ago, and we did an article
that included a stop in champagne.
And we were tasting all these champagnes.
(06:52):
We were in this restaurant.
We were handed the champagne menu, whichwas, oh, I don't know, 12, 14 pages long.
And we both looked at eachother like, wait a second.
Champagne is wine, and it seems soobvious, but it is, and you get the subtle
differences from every champagne maker.
And a lot of
Mark (07:10):
champagne is made from Pinot Noir, so there's your Pinot Noir connection.
Not all, but a lot.
We would encourage you to skip, inyour wine choice, the Chardonnays.
They're just too big and heavy.
Instead, think about lighter and morefloral white wines like Viogniers.
Oh, gosh, yes.
Um, we tend to love The True ShardVineyards Roussan, R O U S S A N E,
(07:34):
something like that, or R O U S S A N N E.
Something like that.
Something like that.
The Roussan from True ShardVineyards is a delicious, light,
floral, honeyed white wine.
Bruce (07:44):
So good with turkey.
Mark (07:45):
It's so good with turkey.
We even think that dryRieslings are a great choice.
Bruce (07:52):
I know, you're going to have people at your table that are going to
think blue nun, sugary filled bottle.
Mark (07:58):
Uh, and all that, those really, really sweet wines.
We're talking
Bruce (08:02):
about dry Rieslings and you want them because they will have a lot
of minerality and a lot of acidity.
And we were up in the Finger Lakes,uh, last year visiting a friend of
ours and we went to one specific winerybecause I wanted to try a Petnat.
Now Petnat is a sparklingwine, a naturally fermented
Mark (08:20):
wine.
Bruce (08:22):
It's something Marc and I have talked about many times on the podcast.
And so we went into this.
We sat down at the table.
She brought us over the pet net,which wasn't on their regular
tasting menu, and it was disgusting.
None of us liked it.
It tasted like
Mark (08:36):
bad grapefruit juice.
It tasted like carbonatedgrapefruit juice.
It was really awful.
It was disgusting, but weshould say that the Finger Lake
region of New York is Rieslings.
Bruce (08:47):
So we tried theirs.
And we bought a casebecause it was so good.
Mark (08:51):
So if you're heading into the liquor store and you're thinking about
Riesling, think about, for example,the New York Finger Lake region.
Think about not so much GermanRieslings, but Austrian Rieslings.
Think about ways that the other places,besides kind of the cliched Riesling,
there's a lot of great Rieslings going on.
(09:11):
currently being made in Oregon, in theUS, you kind of head for those regions.
Um, and again, I would say for whitewines, head to Greece one more time.
I say for white wines to go intoyour liquor store and head for
Greece and see what they have.
Ask the help there.
They are always knowledgeable and youknow, listen, they don't, they don't.
underwriters, and theyhave nothing to do with us.
(09:32):
But for our money, shout out to TotalWine, the giant chain across the U.
S., because the staff in TotalWine are super knowledgeable
about their ginormous selections.
Bruce (09:43):
And let me say about one third category of drinks that
you should consider serving atyour Thanksgiving table, whether
you're making turkey or prime ribor fish, and that is hard ciders.
Because hard ciders aresomething that Mark and I are
becoming very familiar with.
We went on a big cider tastingquest all through Quebec.
(10:04):
The ciders there are a nationaldrink, they're a national treasure.
They are dry, they areinteresting, they're complex.
We had one that was made with sea saltand one that was made with quince.
And if you can find a dry,dry cider, try serving that.
That
Mark (10:21):
one made with sea salt.
sea salt with sea salt and kelp.
And it was a it was a cider, ahard cider, an alcoholized apple
cider with sea salt and kelp in it.
And it we had it for we brought ourown bottle to a really nice restaurant.
And it It was so fantastic.
Even the staff had to taste ourbottle of sea salt and kelp cider.
(10:47):
Fortunately, we had a second bottle.
So, uh, cider is a great choice.
And also let me say on our way out herethat please don't forget the mocktails.
There are a lot of people, includingyours truly, who don't drink much anymore.
I might drink occasionally and I'llcertainly drink at Thanksgiving,
but I don't drink very much anymore.
And, um, mocktails areAlways appreciate it.
Bruce (11:06):
So let me tell you how to make my favorite, a non alcoholic Moscow Mule.
Now Moscow Mule is normallyvodka and ginger beer.
So the way I do it is I makea simple syrup which is equal
parts sugar and water by volume.
Mark (11:20):
By volume.
So in other words, forUS residents, a cup.
Or if you don't live in the US and youwork in metric, just pull a glass out of
your cabinet and fill it with sugar andthen fill that same glass with water.
Bruce (11:33):
And bring that to a boil with a fresh rosemary sprig.
Let it boil for about 10 seconds.
Turn it off and let it cool.
Then use two tablespoons of that syrupwith one tablespoon of fresh lime juice.
Mix that in the glass at ice andtop with non alcoholic ginger beer.
That is An amazing mocktail.
And
Mark (11:53):
very refreshing, very open.
We love this stuff, these mocktails.
Uh, I like a lot of thenew non alcoholic liquors.
Not all of them do I like, but someof the ones that don't try to be.
Like, I tend not to like non alcoholicbourbon, but I like the ones that
are just their own craft creationof, you know, rhubarb and gentian.
(12:14):
Mm hmm.
various flavors, and they're not actuallytrying to mimic any distilled spirit.
And I tend to like those a lot.
I mix them with tonic.
It's a non alcoholic alternative.
Yeah, exactly.
And I think that that's a reallyimportant thing at Thanksgiving is
to have something to drink for peoplelike me who don't drink every day
and don't want to drink every day.
(12:34):
I know I grew up in the Southand there was always iced tea.
I mean, Thanksgiving was the best.
with the giant icy glasses on the table.
The only time my mother ever usedher crystal iced tea glasses.
But, you know, there are, there aredrinks beyond iced tea, let's say.
Bruce (12:47):
Yeah, we always had cream soda and ginger ale.
Mark (12:50):
Oh, wow.
Bruce (12:51):
Okay.
We had beverages by Hoffman's.
Mark (12:53):
Oh, wow.
Okay, no.
Um, No.
So, uh, before we get to thelast part of this podcast, let
me say that we have a newsletter.
Uh, it comes out aboutonce or twice a month.
You can unsubscribe at any time.
I will not capture and cannotsell your name or your email.
You can find a way to sign up for thaton our website, cookingwithbruceandmark.
com or just bruceandmark.
(13:13):
com.
You scroll down the page.
It says, subscribe to our newsletter.
newsletter.
You fill that in the serviceprovider MailChimp then captures
it, but doesn't show it to me.
And also then they cannot capture it.
I've set it up so they cannot holdyour email and they cannot sell
you as part of a mailing list.
So there you go.
Try that at our newsletter and we'llcontinue with what's traditional.
(13:35):
What's making us happy in food this week.
Bruce (13:40):
Chocolate almond horns.
Mark made these amazing almond pastebased chocolate cookies for me.
We actually made a video of them,which is on our TikTok channel.
You can go check it out.
And also go to our website, bruceandmark.
com, and you actually see therecipe and a picture of it there.
They are dairy free.
(14:01):
They're delicious.
And it overcame
Mark (14:03):
my fear of the pastry bag.
It was
Bruce (14:04):
so much fun to watch Mark use the pastry bag.
And he did it great.
I'm terrified of pastry bags.
You did it beautifully.
I'm the writer and I
Mark (14:10):
do not, I do not pretend to be able to operate a pastry bag.
Tomorrow I'm making
Bruce (14:15):
him do black and white cookies.
Oh
Mark (14:16):
no.
I feel doomed as the writer.
These things are too hard for me.
I'd rather just do an old chocolatechip cookie and be done with it.
Okay, so, What's making me happyin food this week is a new ice
cream store, at least new to me.
It's Tall Meadow Farms, and it'snear my house, and I'm telling you
this not because I think you shoulddrive to New England and go to Tall
Meadow Farms, although you can.
It's near my house, and that's lovely.
(14:39):
But um, I, what I'm saying this foris to say to you that there are new
small ice cream places all around you.
This is one of the things thatentrepreneurial 20 and 30 year olds
are very interested in opening.
They're happening, they'rehappening all around you, and
you should stop in and help them.
And there's another big ice cream storethat's open north of us in Massachusetts.
(15:00):
Uh, you know, it's nice to stop inand give them a little business.
And besides, you can findsome ice cream that you like.
And I'll have to say, Tall Meadow Farmsblew me away with their salt caramels.
So look around you as you drive to work.
There's an ice cream store around.
You treat yourself to an ice creamstore and help a 20 year old out
with their new business venture wherethey're trying to make decent ice cream,
uh, and make a business out of it.
(15:21):
Okay.
That's the podcast for this week.
Thanks for joining in and beinga part of our food journey.
We certainly appreciate your being with us
Bruce (15:29):
every week.
We tell you what's making us happyin food, so please tell us what's
making you happy in food this week.
I will pose that question everyweek on our Facebook group,
cooking with Bruce and Mark.
So check it out, see what other peopleare eating and let us all know what's
making you happy in food this weekhere on cooking with Bruce and Mark.
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