Words by Dan Hurder and Laura Botten
Photography by M. Schleif Photography

Some wine enthusiasts suggest that winter requires red wine. While we adore a glass of red with a hearty bowl of beef stew or savory roast, we just aren’t willing to put our whites away while the snow flies. So, with our permission, dust off those white wine glasses and check out a few of our favorites. Laura Botten and I are braving below zero temps and taking you on an exploration of whites, starting with the classics.

Winter White Flights
By consumption, the most popular white wines are Chardonnay, Riesling, Pinot Grigio and Sauvignon Blanc. Moscato is leaving a mark with its surge in popularity, and Sweet Justice deserves its place at the table. Our selections were intentional to showcase the range of styles produced.
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[Chardonnay]
We’ll lead with Chardonnay, the “queen” of whites. We collectively cringe when we hear “I hate Chardonnay.” Challenge on! Most likely, the “right” Chardonnay has not graced your palate yet. The diversity within the category is vastly based on region and production methods. Winemakers can choose to make a very fresh, unoaked style that is all about the fruit or they can add complexity through a variety of techniques:

What Makes White Wines “Complex”?
• Sur Lie Aging – This means it had an extended contact with spent yeast cells. It adds texture and enhanced mouthfeel as well as flavors reminiscent of freshly baked bread.

• Malolactic Fermentation (ML) – This converts malic acid (think tart granny smith apple) to the rounder and creamier lactic acid. And, a byproduct of ML is diacetyl, which is used in margarine to make it taste more like (light bulb moment) butter.

• Oak Influence – This can be achieved through barrel aging or other sources and can add tannic structure, apple pie spice notes, vanilla, dill and a host of other tertiary flavors.

Seaglass
Seaglass Chardonnay is an unoaked expression of this versatile grape that is simply about the fruit. A Santa Barbara County appellation (rare for the price point), yields peach, pineapple and melon flavors and aromas. This easy drinking Chardonnay would appeal to a Pinot Grigio drinker with its fresh, fruit-driven style.

Rombauer
California Chardonnay came into its own in the mid-80s, and Rombauer was right there in the fold helping to define the quintessential expression of oaky, buttery, full-bodied Chardonnay. In fact, Rombauer-esque is often used to describe other wines of this style. Carneros fruit, sur lie aging, ML fermentation and nine months in French and American oak barrels yield a rich mouthfeel, tropical fruit, buttery notes and beautiful apple pie spice. Cold weather comfort foods like chicken pot pie or a more elegant meal of lobster tail pair beautifully with Rombauer.

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Pinot Grigio
It’s hard to think about Italy without thinking of Pinot Grigio. Enough said.

A to Z
Oregon is producing amazing Pinot Gris (the French term for Pinot Grigio) and A to Z is a market leader. While the grape variety is the same, Pinot Gris on a label suggests more intense fruit character and added complexity. Fabulous to simply sip, it pairs nicely with salads or dishes you would squeeze a lemon over. Pan fry some walleye and enjoy!

Candoni
Candoni is a classic Italian expression. Bartlett pear shines through on the nose and palate with a crisp, lingering finish. It’s easy and approachable nature makes it a crowd pleaser.

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[Sauvignon Blanc]
One of the more polarizing grapes, Sauvignon Blanc tends to evoke a “love it or hate it” response. Characteristics range from bell pepper and vegetal qualities to intense grapefruit, white peach and melon.

Loveblock
Loveblock from Marlborough, New Zealand, is produced and owned by Sauvignon Blanc icon, winemaker Kim Crawford. We find this a more refined and elegant expression, lacking the aggressive acid and over the top grapefruit typical of the region.

Cade
Cade Sauvignon Blanc is from Napa Valley, a warmer growing region. This yields riper melon fruit, a softer mouthfeel and more weight on the palate. The nominal blending of other aromatic grape varietals lends complexity.
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[Riesling]
Riesling, a personal favorite, is often underappreciated and oversimplified. One of the most esteemed white grapes, it runs the gamut from bone-crushingly dry to sweet, dessert wine. For those that dismiss Riesling because they don’t like sweet wine, the secret is to check the alcohol content on the bottle. Alcohol and sugar have an inverse relationship – the higher the alcohol, the lower the sugar. Seek out 9-10% alcohol content or higher if you prefer a drier style.

Kings Ridge
At 12%, Kings Ridge Riesling from Willamette Valley, Oregon, is technically dry and showcases that Riesling is NOT the simple quaff many think it to be. Peach, green apple, and rose predominate, and the distinct petrol (think brand new yoga mat) aromas are a hallmark of the grape.

Bollig-Lehnert Piesporter Goldtropfchen
Approaching the other end of the spectrum is Bollig-Lehnert Piesporter Goldtropfchen Riesling Spätlese. Try polishing off a bottle and saying that five times fast. This gorgeously complex bottling is from the Goldtropfchen vineyard, one of the most esteemed in the Mosel region of Germany. Spätlese means late harvest, suggesting more developed fruit character. At 8% ABV, expect more sweetness – perfectly balanced by crisp acidity.

This Riesling is a perfect partner with spicy side dishes like the jalapeno poppers from Boiler Room but also pairs perfectly with spicy Thai or Indian cuisine. Only 700 cases produced and with a 91 point rating from the Wine Spectator, this is a gem to seek out.

Sweet Justice
Sweet Justice Moscato, produced by boutique Australian winery, Shinas Estate, has won over many Moscato naysayers. Only 500 cases are produced each vintage and astonishingly, over 300 are consumed right here in North Dakota. With a bit of a cult following, this is not your dorm room variety Moscato. It is ethereal in nature, with stone fruit and tropical flavors, and a touch of effervescence. You be the judge, but we bet Sweet Justice will win you over.

Dan Hurder is Managing Partner of Twist, Boiler Room and Chef’s Table Catering. Laura Botten is Fine Wines Manager of Johnson Brothers ND. For more information or if you want to chat about wine with Dan or Laura, email info@brixandbanter.com

Words by Tracy Nicholson
Photography by Dan Francis Photography

If you’ve ever lived in Fargo-Moorhead, you’re probably familiar with the last name. Skaff Apartments was founded in 1957 and even today remains family-owned and run. Laneil and Sam Skaff have devoted much of their lives to creating comfortable spaces to live. Now working alongside their children, their daughters Julie Stoe and Jenna Stowers assured us that their mom was not only a wonderful interior decorator for their properties, but also a talented at-home chef. Not wanting to miss a great opportunity to learn a few new culinary tips, we decided to visit their Moorhead home of 25 years to see what’s cooking. Whether your Valentine’s day centers around romance or family, Laneil Skaff created one meal that everyone is sure to fall in love with.

“When my daughter, Julie, asked me to do this, I thought of this entree recipe right away. It’s a recipe I make for Sam on a weeknight, but it’s also dressy enough to make for a special occasion,” said Laneil Skaff. “I wanted to do something that always tastes good, that’s easy and even the guys could make for Valentine’s Day. I don’t usually like to go out for Valentine’s Day because every restaurant is so busy, but this meal is simple and only takes about an hour.”

Valentine’s Day Menu:

Pear, Pomegranate and Pistachio Salad
For a fresh start, Laneil Skaff chose this salad because it’s one of her family’s favorites. It’s a pear, pomegranate and pistachio salad with a creamy poppy seed dressing. To make prep easy, this can be made ahead of time, then simply add the dressing before serving.

Coq au Riesling
“For the entree, I chose a chicken in a white wine sauce called Coq au Riesling. This recipe called for bone-in, skin-on chicken because it just delivers so much more flavor and moisture than boneless breasts,” said Laneil Skaff. “For this dish, you can serve it over rice or noodles, but I prefer a crusty bread to soak up the delicious sauce. This recipe can easily be made into other dishes. Roast some vegetables, use the chicken and sauce and recreate it as a rice bowl the next day.”

Poached Pears with Caramel Sauce
For dessert, Laneil Skaff did a simple, poached pear in chardonnay, with a caramel sauce, then garnished it with fresh raspberries and cracked pepper.

Tips of the Trade:
When it comes to cooking, Laneil Skaff generally uses a cheaper wine. Since her poached pears require an entire bottle, this is a good thing. She suggests sticking to the less expensive selection, but choosing one that you would like enough to drink.

International Inspiration
“I like to roam the internet, page through magazines and sometimes I find recipes through T.V. shows. I love cooking and I love being able to glean recipes that are easy and yet delicious. I’m pretty sure I should have been born Italian,” laughed Laneil Skaff. “When I was in Italy, my favorite thing was the pasta and the different dishes. We went to a small agriturismo which is like a bed and breakfast where they grow all of their own produce. It’s a working farm with grape vines and olive trees. He would just show up and he’d cook for you and I got him to tell me a recipe of his. Wherever we go, I like to find a recipe that I can bring home and try to recreate.”

“We have a couple of pasta favorites, one that’s a white wine, lemon-chicken pasta and also a Fascilli Fresco. We eat this a lot in the summer using fresh tomatoes and basil that we grow, along with garlic in an olive oil. We just let that sauce marinate all day long, then cook the noodles and combine it at the end with fresh cheese. It’s just easy and you can add chicken breast if you want or serve it alongside. Those are two very versatile dishes,” said Laneil Skaff.

Even though Italian is a favorite in their home, Laneil Skaff loves to branch out and try virtually any nationality of cuisine. “I love to go to cooking classes. There’s something to be learned from anybody and everyone. I usually go to Sur La Table when I’m down in Phoenix and bring some girlfriends with me. It’s a cooking store that hosts cooking classes as well. One of my favorites was the croissant class. Sometimes you learn a lot of new things and then there are others like my risotto class where I realized that I was actually doing it right all along,” said Laneil Skaff.

“I love to cook and I’m at the age now, where I kind of wish I had pursued it earlier. But, back then I had four kids,” laughed Laneil Skaff. “There are days I’d love to open a little, funky restaurant, but an idea from other cities that intrigues me the most is having people come and eat and pay what they can.”

Family Recipe Night
“The kids’favorite thing to do is recipe night, where we try out new recipes and then all watch a T.V. show. It was usually centered around the show “24”. We all get together quite a bit. On birthdays I let them either pick a place to eat or write a menu, so sometimes it’s breakfast, hot dogs or sloppy joes. Last night it was a new recipe for me, Pad Sai Mu??, a Thai dish. So, I took a little trip to the Asian grocery store and got the Chinese broccoli and the noodles that I needed. A trip there is kind of an event in itself, it’s fun,” said Laneil Skaff. “You have to have a strong stomach for smells, but it is delightful and a great place to get what you can’t find at other stores. And it’s more reasonable because sometimes you can find it in the regular grocery stores, but it’s so expensive.”

The Skaffs are blessed with six grandkids ranging from 15 years-old to three months. “The younger ones love my mac and cheese, but my oldest has two things he calls “The Famous”. One of them is my hot fudge sauce and the other is my raspberry jelly,” laughed Laneil Skaff.

Skaff’s Grocery Staples
In the Skaff’s fridge, you can always find a few basic ingredients; garlic, onions, celery, diced tomatoes and carrots. “With these, I can make just about any kind of soup. I always keep a few different proteins in my freezer and then I use the garnishes like cilantro, parsley and croutons. I think it’s a well-rounded mix of things,” said Laneil Skaff. “It’s amazing what you can make with those very basic ingredients.”

Presentation:
Many of Laneil Skaff’s cutting boards and the elevated wood boards hail from a local store, Eco Chic Boutique which happens to be located on the street level of one of the Skaff’s properties, Stone West Village in Fargo.

Cooking for a Cause:
Beyond her family gatherings, Laneil Skaff stays busy cooking for the masses to benefit local non-profits and her church. One of the non-profits does vital work in South Africa and another in the Philippines, so she learned how to make South African food and Filipino dishes. Her largest gatherings were a Norwegian supper and a Thai banquet which served from 100 to 300 people at a time. Another she’s currently working on is the Frozen Meal Ministry through their church, Bethel Lutheran.

“We all love to cook with her,” said her daughter, Julie Stoe. “She cooks for a lot of different things from the Frozen Meal Ministry to thank you dinners for the ministry and we usually help.” It’s not unusual to see the entire Skaff family either helping prep, cook or serve at any of these functions right alongside others in the church who love to cook and learn new recipes. “It’s a great way to see the ladies. Instead of coffee, we get together to cook,” said Laneil Skaff.
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Get the Recipes:
Coq au Riesling

Ingredients
¼ Cup butter-divided
Splash of olive oil
2 Medium onions, finely chopped
¼ Pound pancetta sliced into thin strips (can also use bacon)
4 Garlic cloves, thinly sliced
8 Chicken pieces on the bone (I used 4 thighs and 4 drumsticks –can also use breasts – best on the bone and with skin)
8 oz. Portabella mushrooms, sliced
2 Cups Riesling
1 Cup whipping cream
Salt and pepper to taste
Handful chopped parsley

Instructions
In a large skillet over med-high heat, fry bacon until crispy and bacon has rendered its fat. Remove from pan (leaving fat behind).

Melt two tablespoons of butter and oil. Salt and pepper chicken and brown the pieces all over and remove from pan. Add rest of butter and onions and allow to fry until translucent. Add the garlic and allow to sauté for another 30 seconds before removing mixture from the pan (leaving the fat behind). Add the mushrooms and allow to fry for five minutes (can add a little more oil if pan is too dry.)

Add the onion, bacon, and chicken back to skillet. Pour in the wine and allow to come up to a boil. Turn down heat to a simmer and cover. Allow to cook for 20 minutes or until chicken is cooked through. Uncover, add cream and continue to cook another 10 minutes. Season with salt and pepper to taste – garnish with parsley.
Serve with white or brown rice, hot buttered noodles or crusty bread.

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Pear, Pomegranate, and Pistachio Salad
With a Creamy Poppyseed Dressing

Ingredients
2 Cups romaine, chopped
2 Cups spring mix
4 Salad onions, thinly sliced
4 Mini cucumbers, peeled every other strip and thinly sliced
2 Pears, thinly sliced
1 Pomegranate, seeded
½ Cup shelled pistachios
½ Cup crumbled feta cheese

Creamy Poppyseed dressing
½ Cup mayonnaise
¼ Cup two percent milk
3 Tablespoons sugar
4 Teaspoons cider vinegar
2 Teaspoons poppy seeds

Instructions
Whisk together in mayonnaise, milk, sugar, cider vinegar, and poppy seeds. Set aside.
In a large bowl add tossed romaine, onions, cucumbers, pomegranate seeds, pears, feta cheese and pistachios. Add the dressing and toss gently. Serve immediately.

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Poached Pears with Caramel Sauce

Ingredients
4 Anjou pears, with stems
1 Cup granulated sugar
1 750 ml bottle of Chardonnay
1 Tablespoon peppercorns
Zest of one lemon

Caramel sauce
1 Cup sugar
3 Tablespoons water
5 Tablespoons butter
½ Cup whipping cream

Instructions
Place sugar, wine, peppercorns and lemon zest in a small, deep pan and slowly bring to a boil over medium heat. While mixture is heating, peel pears, leaving the stem and a little peel at the top. Cut a small slice off the bottom of the pear so they stand. Once the liquid is boiling, place pears in pan, standing up. Turn heat down to med-low and place cover on pan. Simmer 30 to 40 minutes or until tender.

Make caramel sauce: Have all ingredients ready to go – this will go fast.
Heat sugar and water on med-high in a heavy, three-quart saucepan. As the sugar melts, stir with whisk or spoon. As soon as it comes to a boil, stop stirring. The syrup will become dark amber. Immediately add the butter and whisk until melted. As soon as the butter is melted, pull from heat, allow to cool 30 seconds. Add cream slowly to mixture and continue to stir. Mixture will foam. Continue to stir until smooth. Cool. (Can be made ahead and stored in the fridge.)

Plating dessert: Place pear standing on a plate or small bowl. Drizzle caramel over top – sprinkle with pepper. Garnish with raspberries or pomegranates. Serve warm and enjoy!
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At Home with Laneil Skaff:
Laneil Skaff is in the midst of planning a remodel on her kitchen, but in the meantime, they embrace the space that brings their family together. Beyond the spacious kitchen, overlooking the river in their South Moorhead home, the Skaff’s style is stylish and inviting. “My style is comfortable, I love the Fixer Upper style using reclaimed wood,” said Laneil Skaff. “In this room, we have a lot of windows, so I love to bring the outside in with the birch branches. Just keeping things natural, mixing woods and metals. I switched to grey, but I try to keep it as warm as possible because I live in a 25-year-old home. So, I try to mix in the flavor of the oak with brand new colors and accessories.”

When Laneil Skaff wants to update her home, she turns to a few of her favorite stores like Scheels Home & Hardware, Eco Chic Boutique, Grain Designs, Pottery Barn, West Elm and Crate & Barrel. “I like to shop a variety of places, including local art shows and art fairs. I like it to look hand-crafted and I don’t want it to look like I bought it all at once,” said Laneil Skaff. I want it to look like a collection of living and always be someplace that can gather people in and make them feel comfortable.”

Future Issues:
This spring, Laneil Skaff will be showing our readers her favorite Tuscan recipes and sharing a few memories from her trip to Italy. Also, don’t miss our July issue when we head to the lakes area to feature their newly renovated, farmhouse chic lake home.

Words by Jesse Masterson

Photos by Dan Francis Photography

After I debuted my love of cheese and charcuterie trays in the October issue, I’m happy to be back for the holidays to talk about two of my other favorite things; cocktails and cookies. Whether you’re entertaining for the holidays or just trying to make your weekend a little jollier, you’ll find these recipes to be simple, fun and absolutely delicious.

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Pinterest Perfected
These Cranberry-Pistachio Holiday cookies are simple and festive and have become an ongoing tradition in my house. I love pistachios and Christmas, so combining the two is perfect. One year, I actually made 60 dozen. Needless to say, this cookie is a popular request among friends and family. I originally found the recipe on Pinterest, but have since made my own modifications to portions and ingredients. I then modified the recipe even further to make a biscotti version of the cookie recipe. If you’re aghast at seeing that I used a sugar cookie mix, don’t worry. I usually prefer the homemade versions of everything too, but with these particular cookies, I’ve found the Betty Crocker sugar cookie mix to be the best. In the pursuit of Pinterest perfection, I tried multiple, homemade recipes for the sugar cookie portion but it just never turned out as well. Plus, this simplifying step will save you some time.

A Holiday Spin on a Classic Cocktail
I’m no mixologist, but I do enjoy concocting a fun cocktail now and then. After working in the restaurant industry for many years, I’ve gotten to observe some great tricks of the trade and it certainly helped expand my horizons in food and drink. I chose the cold drink for its holiday spin on one of my favorite classics, the gin and soda. It’s a clean and simple combination that can easily be spruced up for the seasons. To give this drink a holiday vibe, I made a thyme simple syrup, added a lime wedge and garnished with cranberries and fresh thyme. I find the salty-sweetness of the Cranberry-pistachio cookie pairs perfectly with this drink.

It’s a Hot One!
My other choice is a hot one, literally. It’s inspired by a drink I love from HoDo Lounge named “On a Plane to Mexico”. Their version is a little different, but still has a similar espresso base and a hint of orange. I also serve it in a champagne flute just like HoDo does. To create this, I used mandarin-flavored vodka, simple syrup, skim milk and espresso, then garnished it with a sugar rim and orange zest. Since coffee drinks are made to couple with biscotti, I altered the cookie recipe to create my own version of this coffee shop favorite.

Entertaining + Organizing
Since not every home is set up for easy entertaining, sometimes you need to bring in a little reinforcement. I found this bronzed-gold bar cart with marble top at McNeal & Friends in Downtown Fargo. I love the clean look of it and the fact that it has three tiers to help organize the necessities and display the goodies. I recommend keeping this cart in close-proximity to the dining table so guests have easy access to cocktails and other things that might be in high-demand. You can also include fun little recipe cards for your featured drinks so guests can try their hand at crafting their own.

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Get the Recipes:

Cranberry-Pistachio Holiday Cookies

Ingredients:
1 pouch (1.5 oz.) Betty Crocker sugar cookie mix
1 box pistachio pudding
1/4 cup flour
1/2 cup butter, melted
2 eggs
1/2 dry roasted pistachio nuts, Whole
1 cup dried cranberries, whole

Steps:
1. Preheat oven to 350.
2. In a large bowl, stir flour, cookie mix, and pudding. Stir in melted butter and eggs.
3. Add pistachios and cranberries, mix well.
4. Drop tablespoons onto parchment lined cookie sheet.
5. Bake 8-10 minutes. Cool on wire rack.

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Cranberry-Pistachio Holiday Biscotti

Ingredients:
1 pouch (1.5 oz.) Betty Crocker sugar cookie mix
1 box pistachio pudding
1/4 cup flour
1/2 cup butter, melted
2 eggs
1/2 dry roasted pistachio nuts, whole
1 cup dried cranberries, whole
2 tablespoons powdered sugar (optional)

Steps:
1. Preheat oven to 375.
2. In a large bowl, stir flour, cookie mix, and pudding. Stir in melted butter and eggs.
3. Add pistachios and cranberries, mix well.
4. Divide dough in half. On each of two ungreased cookie sheets, shape half of dough into 15’x2′ log.
5. Bake 18-20 minutes. Cool on cookie sheets for 20 minutes. Reduce oven temperature to 250. Place logs on cutting board. Cut crosswise into 3/4 inch slices. Place slices cut side down onto ungreased cookie sheet.
6. Bake 38-40 minutes, turning once half-way through. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With a fine mesh strainer, sprinkle powdered sugar over tops of cookies.

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Gin Thyme
2 oz. gin
Soda water
1 splash thyme simple syrup (Find the recipe below)
Serve over ice

Garnish:
Lime wedge
Thyme sprig
Fresh cranberries

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Spiked Orange Espresso
1 oz. Absolute Mandrin
2 shots espresso
1/2 oz steamed milk or cream
Splash simple syrup (Find the recipe below)
Sugar rim
Serve hot in champagne flute

Edible Garnish:
Cranberry-Pistachio Holiday biscotti or orange zest

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Simple Syrup Made Simple
You can buy a variety of Simple Syrups at the store, but if you make it at home, you can save money and create your own customized concoction. Simple Syrup is very easy to make and can be infused with just about any type of flavor. Once made, you can add it to your coffee, cocktails and even lemonade. If stored in a cool spot in a tightly sealed bottle or mason jar, your syrup can last up to six months.

Make your own Simple Syrup
1. Combine equal parts of sugar and water.
2. Bring the mixture to a boil, stirring constantly.
3. After the sugar is completely dissolved, stir in your sprig of thyme. Reduce heat, cover and simmer for 10-15 minutes.
4. Allow to cool completely, then transfer to a bottle for storing.

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Holiday Tools, Appliances & Accessories:
Nut bowl – Michael Aram, McNeal & Friends
Wine glasses and champagne flutes – Waterford Crystal, HomeGoods
Bar cart and holiday sprigs- McNeal & Friends
Shotglasses – Target
Aero latte frother – Creative Kitchen
Verismo expresso maker – Starbucks
Zyliss fruit zester – Creative Kitchen

Words by Shayla Knutson

Photography by Zach Davis Photography

Thanksgiving is not too far away, and that means it’s time to start menu and table- setting prep. Thanksgiving is about tradition and we all have our go-to recipes, but sometimes a little refresh is in order. With a small twist on tradition, those classic cranberries, stuffing, turkey and green beans will reach a whole new level of tastefulness. For some, it is hard to stray from the typical Thanksgiving menu, but this menu is simply taking a different approach to classic dishes. Perhaps finding a new family favorite dish is simply adding a small twist on traditional dishes.

If you are hosting and/or cooking, there are subtle changes that you can make to traditional family recipes that will keep things new and exciting. Traditions will always be important during holidays, but I think the way to keep everyone from falling asleep, is to spice things up a bit, whether you inject a little whimsy into the menu, or just experiment with new foods and flavor combinations. I especially love it when an experimental recipe transforms into its own tradition. That’s the way it was with my green bean casserole. It’s now demanded at every Thanksgiving.

This menu of sides and dessert provides traditional Thanksgiving fare, but sprinkles in a few variations for good measure. I’m a strong believer in classic dishes, but there’s definitely room for creativity. I guarantee you’ll earn a major applause at the Thanksgiving table.

Table Setting
Floral: Love Always Floral
Half of the success of a dinner party is the presentation. Fall provides great, natural elements you can incorporate into your table design ideas (e.g. wood, greenery, pumpkins). Thanksgiving is also a great excuse to give your table a fun new makeover. A new tablecloth, runner, or throw blanket will give your Thanksgiving table-setting a fresh new look. From there you can add many natural items combined with items around the house to create a beautiful, layered Thanksgiving table.

I love mixing fun colors along with textures. I used a wool throw blanket instead of a table runner to keep it less expensive. I love blending sophisticated plates and glasses with organic wood pieces, greenery, and florals.

Don’t forget to incorporate the reason for the season in your Thanksgiving dinner plans. One tradition in my home that will never change is having each person at the table tell something he or she is thankful for. For this, offer small pieces of paper to everyone and have them write down what they are most thankful for and share after dinner.

Cranberries
I recently just developed an appreciation for a good cranberry sauce and realized that sweet and savory anything together is an incredible combo. This cranberry sauce is unique with the addition of cognac and walnuts.

Stuffing
This stuffing is very classic but with a small twist of using bagels instead of bread.

Green Bean Casserole
I love a good green bean casserole but hate using canned vegetables and processed fried onions. This recipe came about when my husband became gluten-free and could not have those addicting processed fried onion toppings.

Dessert
I am a lover of a good pumpkin pie…but switching it out is always good.

Potatoes
The mashed potatoes have a hint of something new with the addition of ranch and greek yogurt.
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Get the Recipes

Apple Crisp
For Apples:
• 1 C sugar
• 1 T g/f flour
• 1 t salt
• 1 T cinnamon
• 5 C apples
Cut apples into ¼ “ slices. Mix ingredients in large bowl and place in 9X13 pan or 6 ramekins.

For topping:
• 1 C brown sugar
• 1 ½ C g/f flour
• 1 C butter
• 1 C g/f oats
Cream together sugar and butter. Add oats and flour. Crumble on top of apples.
Bake for 50 minutes.

Bagel Stuffing
• 1 C onion
• 2 C celery
• 1 C butter
• 2 ⅔ t salt
• ⅔ t pepper
• 2 ⅔ t poultry seasoning
• 1 t fresh thyme
• 1 t fresh sage
• 6 plain white bagels

A day before, cube bagels to dry out. Chop the onion and celery very fine. In a pan, melt the butter then add celery, onion, salt, pepper, poultry seasoning, thyme, and sage. Mix in the dried bagels and stuff turkey.

Fresh Cranberries
• 1 pkg (12oz) fresh cranberries
• ¾ C sugar
• ½ C orange juice
• ¼ C triple-sec (or orange-flavored liqueur)
• ¼ t ground allspice
• ¼ t ground cloves
• ¼ t ginger
• 1 T grated orange peel
• ½ C chopped walnuts, toasted

In a medium saucepan, combine cranberries, sugar, orange juice, liqueur and spices until boiling. Reduce heat to med-low and simmer, stirring frequently until cranberries begin to pop and mixture has thickened slightly approximately 10 minutes. Remove from heat and let cool slightly. Stir in orange peel and toasted walnuts

Fresh Green Bean Casserole
• 1 ½ lbs chopped green beans
• ½ C onion chopped + 1 ½ C onion thinly sliced
• 1 12oz Pacific brand cream of mushroom soup
• 1 t salt
• ½ t pepper
• 1 T Worcestershire sauce
• 1 T minced garlic
• ¼ C milk
• ¼ C + 1 T cornstarch
• ½ C oil for frying onions
Steam the chopped green beans for six minutes. Remove and place in a bowl. Add the cream of mushroom soup, salt, pepper, Worcestershire sauce, garlic, milk, ½ cup chopped onion, and 1 T cornstarch. Mix in a bowl and pour into a medium-size sauté pan. Turn the heat on to medium-high and let simmer covered for eight minutes.

For the crunchy onion topping: take the 1 ½ cup thinly sliced onions and toss them in ¼ cup of cornstarch. Drizzle several tablespoons of avocado oil into a sauté pan on high heat and pan fry the onion slices. Place on paper towel to get rid of excess oil. Remove lid from green bean mixture and add the crunchy onions. Simmer to thicken for 3 to 4 minutes.

Twice Baked Potato Casserole
• 4 lbs new baby potatoes
• ½ C plain greek yogurt
• ½ C butter
• 2 T dry ranch
• 1 ½ C cheddar cheese
• 10 slices cooked bacon
• 1 t salt
• ½ t pepper
• ¼ C milk
• ¼ C scallions chopped

Preheat oven to 350 degrees F. Wash and cut potatoes into large chunks.
Place potatoes in a large pot of boiling salted water and cook until fork tender, approximately 15 minutes. Drain the potatoes, return to pot with butter. Mash with a potato masher. Stir in milk, greek yogurt, bacon, dry ranch, salt, pepper and one cup of shredded cheese and mash until desired consistency. Lightly spray a casserole dish with non-stick cooking spray. Place the potato mixture in baking dish. Top with remaining ½ cup cheese and scallions. Bake for 25-30 minutes or until cheese is melted.

To see more of my Sweetly Simple recipes, follow me on Facebook or Instagram @sweetlysimplelife.

With Fall entertaining in full-swing, I thought this was the perfect time to introduce one of my own party essentials, the gourmet charcuterie tray. I’m not a professional chef or an expert in wine and cheese, but when it comes to hosting, I love to make the presentation pop. With a little creativity, I’ll show you how a gourmet tray can serve as a gorgeous and edible centerpiece that will impress even the most discriminating of guests.

Stock Up

Creating the perfect palate pleaser is easier than you think. Typical cheese trays have a variety of meats, fruit, preserves, honey and olives to fill in the gaps and help create a mix of flavors and interest. I bend the rules a bit and throw in sweeter elements like dark chocolate almonds and a spicy dark chocolate dip which works well with the lighter cheeses and fruit. I love that you can get creative and there’s really no limit as to what you can do. Just make sure it’s appealing to the eye and tastebuds with an array of colors, textures and tastes.

Where to Shop

If you want to find unique items and super-fresh produce, head to Prairie Roots Co-op in Downtown Fargo. While in the vicinity, visit Pinch & Pour, where they encourage guests to taste test until you find the perfect olive oil and balsamic concoctions. For the cheeses, I used a mix of local favorites from Pinch & Pour, Prairie Roots Co-op, Luna and even Costco. If you’re not sure how to choose the cheese, the experts at Luna are happy to help anyone navigate their impressive cheese selection.

Wine & Dine

After choosing four varieties of cheese, we asked The Spirit Shop’s Ronni Heggen to coordinate the perfect wine pairings to complement our selection. When hosting, never assume your guests are master sommeliers. Positioning the wines directly behind each cheese lets guests enjoy the experience without the guessing game.

10 Tasty Tips

1. If you’re new to cheese trays, keep it simple. Select at least one soft cheese like brie, one hard or semi-hard cheese like cheddar and another bolder variation such as blue cheese. In this tray, I included a coordinating cracker or bread for each cheese. Example, water crackers and artisan crisps pair well with the Brie. Use a french baguette with Blue cheese or olive oil, and any other unique cracker for the Cheddar and Montamore.

2. For a more festive and fresh approach, make sure to include spreads and produce that are currently in-season.

3. If you don’t have a specific cheese tray or cutting board, take a look in your pantry and get creative. Any large serving ware or clean, flat item can work. If you’re doing trays for larger parties, consider splitting the food up by category breads and crackers, cheeses, produce, dips and spreads and even a bite size dessert tray.

4. To achieve the fullest flavor, make sure to take your cheese out of the refrigerator at least a half hour before you serve it. Cheese should always be served at room temperature.

5. To begin your tray design, start with placing the cheese, spacing them out so you have room to add in the complimenting produce, nuts and spreads. Placing largest to smallest is an easy way to create an appealing tray.

6. Make sure you thoroughly drain olives and capers before placing them on the tray. This will help eliminate runny messes. If you need to use watery fruit like watermelon, you can also use small ramekins to keep the foods separated.

7. If your tray includes meat varieties, create sections of each separate meat near the cheese. Then get creative and fold, flower or roll the meat for added visual appeal.

8. Get creative with your garnish. A finished tray is not complete without a little greenery. I like to use fresh herbs like Rosemary and Thyme, ferns, flowers or pine branches depending on the season. If you opt for herbs, throw a sprig in your olive oil for an extra punch of flavor.

9. Try making your own candied nuts. You can find multiple recipes online, but most just call for roasting the nuts in the oven at 350 degrees first, then quickly stirring them into a saucepan with melted sugar. Once coated, lay them out on parchment paper and sprinkle with salt. Just remember to work quickly as you’ll only have seconds before the sugar starts to crystallize.

10. As any good host knows, keeping food and drink flowing is a tough task to keep up with while entertaining guests. Simplify the process by pre-cutting extra fruit, cheese, and meat, then placing them into presentable ramekins or small bowls in your refrigerator so that you can easily restock, even in mid conversation. This will help keep wrappers and plastic produce containers out of sight and you won’t have to stop mid-party to slice and dice.

The Price to Party

As an appetizer, our tray with four cheese selections would typically accommodate about six to eight people. For this size, expect to spend around $100 to $150, with plenty of leftovers to create another. If that’s out of your budget, just scale it down using fewer cheese and cracker options with less produce. The price of the cheeses vary, but the ones we selected ran about $10 to $15 dollars per block.

Love Your Leftovers

To get a longer life out of your leftovers, make sure to store your cheese according to its type. Soft cheeses like Brie should be kept in an airtight container. Semi-hard cheeses like Cheddar and Blue cheese can be wrapped in plastic wrap. Hard or aged cheeses should be wrapped in parchment paper or cheese cloth. If you need a quick storage solution for hard or semi-hard cheeses, you can also purchase special parchment bags at most grocery stores.