Stephanie, Author at Sensory Nutrition

Sensory Perception and Wine Evaluation

Since we are about to head into the Holiday season, it is quite likely that you might be considering food and wine pairing when planning any holiday meal(s). It seemed like this might be a good time to share some thoughts about sensory perception and wine evaluation as you start thinking ahead to any Thanksgiving Celebration and beyond. Local wine stores or perhaps actual wineries (if you happen, like me, to live in or near a wine growing region) may feature special holiday tastings and celebrations. You can taste a variety of wines and make notes about any tastings and then decide

Silky Smooth Pumpkin Pie

Pumpkin Pie or pumpkin custard is a classic ending to a holiday meal. The perceived textures of the pumpkin pie or custard as well as its perceived flavor profile can vary enormously from recipe to recipe. Several factors beyond whether the pie or pumpkin custard is served warm or cold will influence those sensory perceptions. The actual pumpkin source used, whether or not there is any grated carrot, etc. in the recipe, the ingredient choices creating the custard filling, as well as the specific spice choices made including the age and pungency of any ground spices used will all affect the

Sweet Potato Souffle

This recipe dates back in time to before I was married and is proof that moderation is key and a little bit of a treat is sometimes worth having–the key is a little bit! At the time, I had just completed my M.S. degree elsewhere and was working as the assistant to the State Extension Specialist in Food and Nutrition in the State of PA and we had received inquiries for some new recipes featuring sweet potatoes and/or yams. One of the other Extension Specialists actually loved to cook, whereas my boss did not really enjoy spending time in the

Zucchini-Broccoli Soup

You’ll enjoy the fresh taste of this classic soup. You can adjust the amount of extra virgin olive oil & lemon juice to taste and don’t hesitate to add more broth if need be to reach a desired consistency (the water content of zucchini can vary quite a bit). I really do prefer freshly ground white pepper in this recipe.

Savory Cheese Rolls

I use the Red Star Yeast Savory Cheese Rolls recipe. This is a batter dough method yeast roll recipe, so requires NO kneading! Once the dough has risen in the bowl, you beat it down, fill muffin cups, allow the dough to rise again, then simply bake it off. If for some reason you don’t like celery seed, but do like fennel seed, then you could probably add 1 tsp dried Herbs de Provence to this roll recipe in place of the celery seed if desired (and IF you aren’t making a bread stuffing recipe as well for the Thanksgiving Holiday–bread stuffing

Winter Baby Spinach And Mandarin Orange Salad

Sometimes, it is the inclusion of just one little something different as an unexpected ingredient in a recipe that gives that recipe a little “zing” it otherwise would not have had. For example, there is one ingredient you cannot leave out of the dressing for this salad, because without it, the interplay of flavors will change and that “little something extra” that would then be missing would be noticed! That ingredient happens to be a little bit of beef flavored bouillon granules! For a pleasant holiday twist, top this simple salad with a few maraschino cherry halves as desired just before serving.

Warm Wassail Wishes (Spiced Wassail)

To help celebrate the blog site going live this week, I wanted to share this recipe for a classic sensory packed variation on wassail. It can be served as a non-alcoholic beverage or it can be laced with white rum–your choice. Everyone feels welcome walking in the door if greeted by the aroma of a simmering pot of wassail. Sniffing wisps of the pungent spices (cinnamon, cloves and allspice) with top notes of fruity aromas is likely to bring on a flood of pleasant memories from childhood past.

Green Beans with Almonds and Rosemary

Sometimes called Green Beans Almondine, this is a classic vegetable side dish that has increased herb pungency and added punch to it with the inclusion of some fresh or dried rosemary sprigs. (Image of 1# of steamed green beans/haricots verts courtesy of webmaster ©2011).

Cranberry Relish or Jellied Sauce

Even fully ripe cranberries that ripen between September and November in North America (ripe color range is from bright to dark red–actual colors depend upon the variety) in and of themselves are not naturally sweet. In reality, they are quite bitter, and unripe pale ones are especially bitter and shouldn’t be eaten. To prepare a tasty relish or sauce with them, you need to add something more.

Baked Sweet Potatoes

Sweet potatoes were made for baking as their flavor intensifies inside their jacket skins as they bake. It is your choice how you chose to bake them. Some folks like the convenience of using the microwave; others prefer to have them in a conventional oven, and some even like to use a potato baker on the cooktop. In a warmer climate you might even be able to grill them at Thanksgiving time.