Episode #4 can be heard on Spotify, Apple Podcast, and I Heart Radio, among many others …
This episode covers your Thanksgiving leftovers with creative ideas on how to serve them. For example, repurposing a chocolate fountain into a gravy fountain for a vegetable dipping station and Croquettes with leftover stuffing to dip in the gravy fountain as well. A new segment, “I’ll Drink To That”, is introduced to my show with the perfect wine pairings for dinner along with beer and wine pairings for your favorite pie.
Participate in my poll by emailing robin@eatdrinkandbemerry.online to tell me your favorite type of pie to eat on Thanksgiving day. Is your favorite pie an apple, pecan, or pumpkin pie?
My wine choice for dinner this year is Grenache by Barbieri Wines. With its savory notes of cranberries and cardamom with a touch of smoke, it is sure to pair well with my homemade turkey and gravy. For more information to purchase this wine visit barbieriwines.com or call 805.688.8882.
Toasted Pumpkin Seeds Recipe
Cut the top off the pumpkin, wash and remove the pulp from the pumpkin seeds. Add 3 tbsp butter and 1/4 tsp salt. Lay on a baking sheet in an even layer to bake at 300 degrees for 1 hour until lightly toasted. Incorporate seasonal flavors by adding sage, thyme, parsley, rosemary, chives, nutmeg, and cloves.
Convert this chocolate fountain into a gravy dipping station with leftovers from your Thanksgiving Day Feast!
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