fall

Apple Almond Muffins with Lemon Glaze

Treat Your Guests

It’s always nice to wake up to the scent of an apple muffin, especially when there is a chill in the air. This recipe adds oats and ground almonds for a satisfying texture and taste. Topped with a tangy lemon glaze, these delicious bites are healthy with a bit of decadence on top and would be a wonderful morning treat for holiday guests. Craft what you crave with the Wolf Gourmet high-performance blender. It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.    … Read more

Pumpkin Pecan Pie | Wolf Gourmet

The Ultimate Thanksgiving Pie

Combine the best two pies of Thanksgiving into one? Game on. According to an unofficial office survey, the reigning pies of the season are pumpkin and pecan. How do you go about combining these favorites with distinctly different components? It had to have a homemade crust, of course. Tess, the Wolf Gourmet culinary specialist, went to work with all kinds of combinations. For the crust, her secret weapon is, of all things, vodka! You can’t taste it, but it makes the crust more supple and easy to roll. The next challenge was combining the gooey goodness of pecan pie and… Read more

Hasselback Potatoes | Wolf Gourmet

Go Beyond the Baked Potato with the Hasselback

The Hasselback potato is a nice riff on the traditional baked potato, and makes a fancy presentation without much additional effort. Named after a restaurant in Sweden, the cutting method involves thinly slicing the potato, but not all the way through. Its unique presentation suits any occasion, from a game day spread to a holiday meal. You do need to bring your knife skills to this game (and make sure they are sharpened). Need to brush up? Here’s a video with great tips. Since the potato isn’t cut through all the way, it opens up and fans out a bit… Read more

Broiled feta | Wolf Gourmet

Broiled Feta: The Effortless Appetizer

Guests are coming over earlier than expected, and you need a quick appetizer to hold them over to dinner. When a bag of chips just won’t cut it, this easy-to-make appetizer will give your guests something to snack on until the main course is ready. Open the fridge and take a look. If you have a block of feta, you can create this impressive starter in minutes with a few slow roasted tomatoes, fresh herbs, and pita bread. Crumble the feta into a shallow baking dish, add the toppings (see variations for olives or shrimp listed below) and broil. A… Read more

gougeres | Wolf Gourmet

Cook with Confidence: Gougères

Light and almost ethereal, taking a bite of a still-warm gougère is a magical experience. I served them recently at my book club dinner as an appetizer, and people went absolutely crazy for them. “You made these?” I felt like a celebrity chef for a few minutes as they all clustered around the tray. Someone requested I make them for her company’s upcoming cocktail party. I declined, saying, “You can make them yourself, they don’t take long at all.” A dubious stare ensued. Armed with a wooden spoon, you can make these impressive, savory French cheese puffs. The recipe starts… Read more

roasted beet salad | Wolf Gourmet

The Centerpiece Salad

I have to admit, I am more of a summer salad girl. Or at least I thought I was until we tasted this roasted beet salad from the Wolf Gourmet kitchen! It takes a whole different turn with cool weather ingredients. We don’t mind heating the oven to roast some vegetables, and hearty grains take the place of lighter ones. A main dish salad is a nice change and very easy to prepare. Toss greens with a vinaigrette, a selection of vegetables and aromatics, and perhaps some nuts or grains, and you have what you need for a filling entrée all in… Read more

Butternut squash soup | Wolf Gourmet

A Soup for the Season

Soup season is year-round for us. Mason jars of soup show up in the office fridge on a regular basis, and there is an occasional line for the microwave around noon. We swap soup recipes regularly and experiment with new flavors on the weekends. Bring us a loaf of crusty bread, and we’re set. Some would say we are soup obsessed, and it may be true. When you can blend and pour a hot soup in six minutes, the possibilities seem endless. Using sautéed or roasted vegetables expands the flavor profiles even further. Cooler evenings and the arrival of fall… Read more

pork tenderloin | Wolf Gourmet

One-Pan Dinners Are Weeknight Winners

Need a checklist for a great weeknight meal? Easy to prepare, tastes amazing, and cleans up with minimal effort. Enter the sheet pan. Put a versatile protein and veggies on a pan, bake, and serve. These straightforward and flavor-rich dinners are growing in popularity, and it’s no wonder. Don’t believe us? Just search sheet pan suppers on Pinterest. The goal is to get all the food on the pan to be done at the same time, which could be a little tricky when mixing meat and veggies. But by using the countertop oven convection feature you can cook at a… Read more

Lamb meatballs | Wolf Gourmet

Meatballs for Dinner

One of our most popular posts on the blog has been for Sarah’s Sunday meatballs. So, we knew we had to come up with another meatball recipe. We tossed around some ideas and decided on these savory lamb meatballs. They are seasoned with the bright flavor of lemon zest, a generous amount of garlic, and can be served in a pita (our favorite) or atop rice, in a big romaine salad with feta and tomatoes, or alongside some roasted red potatoes. There’s really no wrong way to serve these, as long as you have plenty of tzatziki. The popular Greek… Read more

fennel soup | Wolf Gourmet

Expand Your Soup Repertoire

It’s good to have a few soup recipes you can call on again and again for an easy meal. We think it’s time to change up your soup routine with something a little different. Fennel. Not familiar with fennel? I wasn’t either until a few years ago. In season from mid-fall to early spring, it’s most often associated with Italian cuisine. My first foray into cooking with it involved a very dull knife, a giant fennel bulb, and an extremely large bunch of Swiss chard. The dish involved some serious knife work, but after one bite of this sweet aromatic,… Read more

← Older Posts