Of course, my favorite of the winter drinks are hot chocolates and various coffee beverages, and lately I’m seeing punched-up versions of each all over the place—like spiced hot chocolate with star anise, cinnamon, coriander, nutmeg and red pepper flakes, or mocha hot chocolate with espresso powder and vanilla. If you feel like an adult version of hot cocoa, try adding a splash of Bailey’s to your recipe of choice—or there’s always Nigella Lawson’s “Alcoholic Hot Chocolate” recipe (http://www.foodnetwork.com/recipes/nigella-lawson/alcoholic-hot-chocolate-recipe/index.html), which incorporates vanilla, brown sugar, honey and dark rum into the already almost-perfect combination of milk and dark chocolate.

The most famous of the hot chocolate drinks, though, is New York City institution Serendipity’s frozen hot chocolate (http://www.epicurious.com/recipes/food/views/Frrrozen-Hot-Chocolate-Serendipitys-Best-Kept-Secret-109560). People come from all over the world to taste it (and break their diet resolutions); really, it’s what put hot chocolate on the map and elevated it to a gourmet beverage from a home cook’s favorite. Click on the link above for a version of the restaurant’s recipe and enjoy.

I love coffee drinks, too, and Brasserie Belge here in Sarasota has the art of decadent caffeinated beverages down to a science. The restaurant’s Belgian iced coffee with vanilla ice cream is just as easy to make at home as it is to order off the menu; serve with a spoon and enjoy. Similarly, the classic Italian affogato—hot espresso over ice cream or, even better, gelato—makes for a delicious after-dinner drink. If you’re in the mood for something cold, how about a Kahlua-spiked frozen mocha latte, courtesy of Bon Appetit? (http://www.epicurious.com/recipes/food/views/Kahlua-Spiked-Frozen-Mocha-Lattes-360236)  Kahlua, espresso, cocoa powder and vanilla combine to form an ultra-decadent drink that, when topped with whipped cream, is guaranteed to send you straight to coffee heaven.

Do you love coffee drinks and hot chocolate drinks as much as I do? What’s your favorite twist to put on these classic beverages?

But now November is creeping up on us, and I’m about to navigate one of foodies’ favorite—and most contentious—holiday foods: stuffing. I’m not sure there’s another American food that inspires such passion—whether you call it stuffing or dressing, whether it’s served inside the bird or out, whether you make it with white bread or cornbread. It’s all incredibly personal, and everyone has an opinion about it.

The word “stuffing” first came to be in the 16^th century, although in the 19^th century the stuffy Victorians decided they preferred the word “dressing,” so that term increased in popularity. Now the two are used interchangeably, and regional variations of the food itself have emerged: oyster stuffing is popular throughout the country, but many Southerners enjoy pecan, rice or cornbread stuffing. Italians often enjoy sausage in their stuffing, and dried fruit, potatoes and apples are prevalent in German variations. Some people actually stuff their dressing into the bird; some make it outside and serve it on the side.

The good news is that there’s a variety of stuffing options out there—both for the cook looking for to stay close to tradition and the cook who wants to branch out and try something different. Truly, the possibilities are endless. Why not try a Southwestern stuffing that’s filled with jalapeños and tamales and corn? (You can serve it with corn ships, salsa and sour cream and have it do double-duty as a side dish.) Or—yum—sourdough stuffing with balsamic-roasted red onions, sweet Italian sausage and sage? For another Southern twist, you could do bread stuffing with crawfish, bacon and collard greens. Or, if you want to stay traditional, how about a classic farmhouse herbed stuffing flavored with sage, rosemary and thyme?

You can find one of my favorite stuffing recipes below—while I’m still plotting my meal, I find that this one is always a classic. And be sure to share your favorite ways to dress your turkey with me in the comments! Happy Thanksgiving and happy eating!

• 1 cup diced pumpkin (from 1 whole small pumpkin)
• 3 tablespoons butter
• 1 1/2 cups diced sweet onions
• 1 1/2 cups diced celery
• 1/4 cup finely chopped fresh thyme leaves
• 1/4 cup finely chopped sage leaves
• Salt and cracked black pepper
• 2 1/2 cups stale cornbread
• 1 egg, beaten
• 1/4 cup chicken stock
• Preheat the oven to 425 degrees F
• Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
• Meanwhile, crumble the stale cornbread into a large bowl. Add sautéed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.

Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes

1 package kumquats-sliced thin, stems removed

2TBSp. brandy

3 TBSP. red wine vinegar

3 TBSP. sugar

1 TBSP. butter

½ cup orange juice

1 TBSP. apricot marmalade

1 tsp. cayenne pepper

Cook the Kumquats in melted butter until soft. Add brandy, flame slightly to burn off alcohol, add vinegar, sugar orange juice and apricot marmalade.

Sprinkle in cayenne and cook until fruit begins to break down and sauce is thick.

Serve on pork chops, as a dipping sauce for shrimp, or as a spread on turkey burgers.

Will last in the refrigerator one week.

And now , thanks to the cupcake trend, mini-cupcakes (and mini-everything, really), doughnuts and cakepops have heightened in popularity, as well.  But there’s another classic that’s having its moment in the spotlight, as well: whoopie pies. Whoopie pies are a bit ambiguous in that they can be considered cookie, cake or pie, thanks to the soft pieces of chocolate cake that surround a creamy frosting center. But no matter how you classify them, one thing is certain: They are delicious.

Whoopie pies got their start in Pennsylvania—they were originally a highly regional Amish treat that may have been thought up as a use for leftover cake batter. Amish wives would put the treats in their farmer husbands’ lunchboxes, and when the men opened the boxes and discovered the treat, they would holler, “Whoopie!” Hence: whoopie pies. Cute, huh?

Now, of course, whoopie pies are everywhere. They’re the official state treat of Maine. You can find them in high-end bakeries, but Starbucks also sells mini-versions at all its retail locations. They’ve become popular in baking-oriented cookbooks—Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito of the famous Baked bakeries, offers an especially tantalizing version.

Although red velvet and pumpkin are also popular whoopie pie flavors, I prefer good old chocolate. Make sure you start with a good cake base—it’ll throw the whole thing off if you don’t. And as far as frosting goes, you can’t skimp. Whoopie pies are one of those desserts where you just have to go whole-hog—they simply taste better with a thick layer of creamy filling.

And speaking of filling, whoopie pie purists often insist that it should be made with marshmallow fluff, but I say feel free to experiment. Peanut butter filling would be delicious; so would a slightly tangy cream cheese frosting. Why not mix it up?

Do you have a favorite whoopie pie recipe? Please share it!

Judi and Matt at Brasserie BeLge

http://www.youtube.com/watch?v=H65NgNBsp9Y

httpv://www.youtube.com/watch?v=TYjcOlcAAdw

Mmm, and there’s also blueberry pie, blueberry cobbler, blueberry tarts…the possibilities are endless.

Do you see where I’m going here? My name is Judi Gallagher, and I’m a blueberry-aholic.

But I really don’t feel bad about my blueberry addiction because blueberries are what nutritionists like to call a “superfood”: they’re full of antioxidants, omega-3s, omega-6s, and vitamins, and they work just as well in a smoothie as they do in a pie or tart.

I think my favorite blueberry treat, though, is the classic blueberry muffin. I like mine straight out of the oven, topped with a pat of butter, devoured in a few quick bites. It’s not unusual that a batch of blueberry muffins disappear in less than 24 hours from my house – and I’d like to say it’s because I give them to friends and family, but the truth is, I just can’t help myself.

The best blueberry muffins are dense but light, with a sturdy but not heavy crumb, laden with pockets of plump, moist blueberries.

Here are some tried-and-true tips to help your blueberry muffins be the best they can be:

1. Don’t overmix. This is a muffin death sentence.
2. Buttermilk is your friend when it comes to muffins.
3. If you want to use fresh blueberries (which I love), their season is summer, beginning in May. My favorite thing to do, whenever possible, is to pick them straight from the plant, then haul home a big bushel and get to baking.

And if you’re looking for a great blueberry muffin recipe that’s a little outside the box, here’s one I love that’s been adapted from the Gourmet magazine cookbook. Happy eating!

Browned Butter Blueberry Muffins

7 Tbsp unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

4 boneless chicken thighs
1 large boneless chicken breast
Dried sage
1 TBSP. canola oil
2 TBSP. dried vegetables (optional)
1 tsp savory
2 stalks lemon grass, split
1 onion diced
1 cup mushrooms sliced
1 cup organic baby carrots
Fresh ground pepper and salt
3 containers chicken stock
2 cups cooked wild rice (cook with saffron thread and lemon grass for enhanced flavor
1 cup Edamamme shelled
Saffron thread
1 dot chiraCHA SAUCE

Heat oil in large soup pot. Season chicken and add to pot. Sear on both sides and remove. Add onion and sauté but do  not brown, add carrots and sweat for 5 minutes. Add mushroom, seasoning, lemons grass and chicken broth. Simmer for ½ hour or more. Add chicken for the last 20 minutes.
Remove chicken and cool for ½ hour- dice into small pieces.
In a separate pot cook rice with butter, lemon grass and saffron thread- add to soup
Adjust seasoning

Add rice to soup.

The holiday season is full of many things: twinkle lights, snow, presents, parties. And that last thing runs the gamut in terms of type and theme – there are the ubiquitious ugly-sweater parties and open houses, of course, but there are also much more formal office soirees and galas. There have been evenings when I’ve gone to one party in denim and then changed into a formal gown all within the span of a few hours.

But these parties do share one common element: The holiday cocktail. Often peppermint-flavored or creamy, there are as many types of holiday cocktails as there are holiday parties.

Eggnog is one of the most popular holiday cocktails; made of eggs, cream, and sugar – and sometimes with ice cream – and spiked with rum, then topped with nutmeg or cinnamon, it’s one of the most familiar holiday drinks, and it’s especially pretty when served in a big glass bowl and ladled into pretty holiday cups. (The best thing about eggnog? It’s available at almost all supermarkets now, so if you don’t have the time to make a homemade batch, you can pop over to the store, buy a carton, and then doctor it up with the spirit and garnish of your choice.)

Then there’s the peppermint martini. Peppermint is such a holiday flavor, isn’t it? I find myself infusing my holiday cookies with a little peppermint extract, or sticking a candy cane in my hot chocolate. If you like a more adult version of a peppermint drink, try making a peppermint martini with vodka, crème de menthe and peppermint Schnapps, then line the rim of your martini glass with crushed candy cane for an especially festive treat.

And on cold nights, there’s nothing better than a hot toddy to warm your house and your insides. On those particularly cold nights (and yes, we even have them here in Florida!), there’s nothing better than curling up with a blanket and sipping a warm mug filled with this hot drink. But it’s also fantastic enjoyed with guests, too – perhaps at the end of a sit-down meal, in place of coffee or tea, poured into pretty glass mugs and garnished with lemon or a cinnamon stick.

Like eggnog, everyone seems to have a favorite hot toddy recipe, but here’s one I’ve found that’s particularly good and that can be easily multiplied for more people. Cheers to the holidays – and please, tell me your favorite holiday cocktails, too!

Classic Hot Toddy
Serves 1

1 tsp honey
2 oz boiling water
1 ½ fluid oz. whiskey
3 whole cloves
1 cinnamon stick
1 slice lemon
1 pinch ground nutmeg

Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and add the slice of lemon. Let the mixture stand for 5 minutes so the flavors can marry, then sprinkle with a pinch of nutmeg before serving.