I have so much food and beverage news to share today that I thought I would lump it all together in one huge smorgasbord of a blog entry.
In this entry, you will find:
* A recipe for naan that you can make at home (at the request of blog reader Jay).
* A guide to beers that make perfect accompaniments to Thanksgiving dinner.
* A link to this week’s E-Cast, The Roanoke Times’ new entertainment Web cast, with an appearance by yours truly, who will wrestle with a pomegranate and drink some bubbly.
* A couple of extra soup recipes, as promised.
First up, the E-Cast. If you have not yet checked out this new endeavor by the crazy folks here at The RT, here’s a peek at this week’s version.
You’ll see that the last item is me demonstrating the proper way to open a pomegranate. I’ve lately been obsessed with the sweet, beautiful seeds of the pomegranate. They are delicious as an addition to a garden salad, over ice cream, in a fruit salad, on cold cereal or just right out of hand. The way they pop in your mouth reminds me of a sweet version of caviar. In this video, I demonstrate a very easy and attractive holiday cocktail. Check it out.