Thanksgiving is all about the pie, am I right? Okay, there’s dinner, too; but really the turkey, ham, stuffing, sweet potatoes, and rolls are really just a means to a sweet and satisfying end: pie. If your family is anything like mine, everyone has a favorite pie that absolutely must be on the table at Thanksgiving. But when you’re busy making all those pies (or thawing them, picking them up from the bakery, or whatever else you need to do it to get them on your table and in your stomach), it’s hard to come up with just the right way to pair them.
Personally, my favorite way to eat cookie butter is by the spoonful, straight out of the jar. Seriously. Give me a jar of crunchy cookie butter for Trader Joe’s and a glass of chardonnay, and I’m a happy camper. Unfortunately, not everyone feels this way and if you’re serving a nice dinner, it’s usually best to not give your guests jars of cookie butter for dessert. The good news is, you can get your cookie butter fix and serve a nice dessert to your loved ones.
This post was a tough one to write. Why? With some desserts it’s hard to find the perfect wine pairing. You try all different kinds, analyze each to see what flavors work and what doesn’t, but the perfect pairing remains elusive. That is not the case with cookie butter. The delicious cinnamon-gingerbread-crunchy deliciousness goes with everything. Everything! It is a lot harder to find a wine cookie butter isn’t good with than it is to find one that it is.
As I mentioned last week, we are all about pumpkin this month. Why? Pumpkin is wildly popular in the fall. I am guessing you or someone you know is just crazy for pumpkin right now. You might have been haunting Starbucks in September, waiting for the PSL to arrive; or you might be drooling in your sleep, dreaming of the pumpkin pie you’ll have on Thanksgiving. You don’t have to wait for your pumpkin fix, though! This month, I’m sharing two great pumpkin recipes, including one very reminiscent of pumpkin pie. Plus, today I’m reviewing the wines that I think go best with pumpkin sweets. So stat tuned and get all the pumpkin you crave this month!
Baked apples are a simple, potentially healthy dessert that is rich and satisfying. They can be made in a variety of ways, from the ultimate healthy option of no added sugar, to a rich and decadent dessert loaded with sugar and butter and topped with ice cream. This is another of those versatile desserts that can be tweaked to suit your taste buds; something you know I love and that I think you will, too. Today I’ll share with you my favorite baked apples recipe, which you can copy or tweak to your heart’s desire. It strikes a nice balance between sweet and savory with notes of brown sugar and cinnamon (and a little butter).
Okay, I know the title of this post is a little silly, but apple desserts are probably one of my favorite options to pair with wine. Why? Not only are there a number of wines with apple notes (which is a good jumping off point for pairing), but a lot of the spices in apple desserts go well with wine, too. You can pair apples with chocolate, caramel, peanut butter, cinnamon, nutmeg…the list could easily keep going. This opens up a whole slew of wine pairing options beyond what you could get with just plain apples. To help you narrow down the pairing options, I have three wines that I highly recommend you try with the desserts featured this month and with any other apple dessert you crave.