Create a 5-Star Steak with Beef Demi-Glace

January 25th, 2015 by Chef Louie

If you enjoy beef, nothing satisfies like a perfectly cooked steak topped with a luscious sauce that brings out beef’s deep, savory flavors as it mingles with the flavorful juices from the meat. You can find a steak this delicious at a five-star steakhouse, but you can also create it at home. All you need is a great cut of beef from your butcher, an instant-read thermometer so you can make sure the steak is cooked just the way you like it, and a sauce made with beef demi-glace, which is what the best steakhouses use to make their steak sauces. The good news is that with a quality beef-demi glace on hand, the sauce is a snap.

Here’s how to make a five-star red wine peppercorn steak sauce:

Ingredients:

  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 2 teaspoons black peppercorns, crushed
  • 1 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
  • 1 1/2 ounces More Than Gourmet Demi-Glace Gold, diced
  • Up to 1/2 cup hot water
  • 2 tablespoons chopped fresh parsley
  • Salt

Directions:

  1. Melt the butter in a saucepan over medium heat.  Add the shallots and sauté them for 1 to 2 minutes or until they are translucent. Add the peppercorns and cook 30 seconds. Add the red wine, bring to a boil, and cook until the wine is reduced to 1/2 cup.
  2. Add the Demi-Glace Gold and whisk until it dissolves. Add enough water for the sauce to reach the desired thickness. Stir in the parsley and season to taste with salt.

This simple sauce will take your steak dinner from ordinary to five-star status and bring smiles to the faces of your lucky guests. Better yet, you can make it in 15 minutes or less, and there’s only one saucepan to clean!

For more great sauce recipes you can make simply with our beef demi-glace, take a look at the Family Recipes section at our web site.

Want Great Gravy? A Quality Demi-Glace is Key

January 21st, 2015 by Chef Louie

At its simplest, gravy is just the juices left in a pan after cooking meat or poultry.  Most of us think of gravy as a sauce made with those juices and some stock or milk, thickened with cornstarch or flour.  In some kitchens, gravy gets a bad rap.  It’s too retro—it’s not  “gourmet.”  In other kitchens, no meal is complete without gravy.  At More Than Gourmet, we’re much closer to the second camp than the first one.  We think nothing says comfort food better than pot roast, or turkey and mashed potatoes, or tender biscuits, smothered in savory gravy.

However, we have a little secret weapon for making really great gravy: demi-glace.  It adds a rich, meaty flavor to gravy and enhances its silky texture.  It makes a good gravy into a truly memorable sauce and elevates even the most simple and humble dish.

What is a Demi-Glace?

Demi-glace is a cornerstone of classic French sauce-making and one of the five “mother sauces” of French cuisine.  Demi-glace (French for “half-glaze”) is a mixture of brown stock (usually roasted veal or veal and beef stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables and thickened with a browned roux. This mixture is slowly simmered over a long period of time until it is reduced by half, which is where demi-glace gets its name. The resulting sauce is highly flavored, glossy, full-bodied, and deeply colored.

More Than Gourmet’s demi-glace is reduced even further to create a rich concentrate that can be reconstituted to use as part of a savory braising liquid or as a base for an elegant sauce.  Our demi-glace concentrate can also be used as is to enhance the flavor of some of your favorite dishes or sauces.

Demi-Glace in Gravy

There are two ways you can use demi-glace to enhance your gravy:

  1. Reconstitute our concentrate (following the package directions) to make 1 cup of demi-glace and substitute that for all or part of the stock or milk in your gravy.  Reduce the amount of cornstarch or flour you use for thickening just a bit, since our demi-glace is already a sauce consistency.
  2. Make your gravy the usual way, but add a spoonful of our demi-glace concentrate to your simmering gravy, whisking to dissolve it.

Either way, you’ll find our secret weapon makes for some truly great gravy, with a silky smooth texture and rich, savory flavor that your family or dinner guests will love.  You may also decide that no meal is complete without gravy!

Having some demi-glace on hand for everyday cooking, as well as special-occasion meals, is always a good idea. In addition to our classic beef and veal demi-glace, we offer veal-only demi-glace, which has a sweeter veal flavor with hints of mushroom; roasted chicken demi-glace, which is lighter in color and perfect for any poultry dish; and roasted vegetable demi-glace, which is AVA-certified vegan.  All of them are made with professional expertise from all-natural ingredients and have an 18-month shelf life in your pantry.  Stock up today at our friendly online store!

What Makes More Than Gourmet’s the Best Demi-Glace?

December 17th, 2014 by Chef Louie

When it comes to French demi-glace sauces, there are dozens of products you can choose from – especially if you’re shopping online.  With all these choices on the market, why exactly should you buy demi-glace from More Than Gourmet instead of those other companies?

It’s simple: our demi-glace is made from an authentic recipe with quality natural ingredients and state-of-the-art technology.  We offer the absolute, hands-down best demi-glace sauce around.

Authentic Recipes

More Than Gourmet was founded in 1993 on the singular concept of producing Culinary Grade® stocks and sauces for the home and professional kitchen, founded on the authentic sauce recipes, culinary tradition, and the teachings of the great French Master Chef Auguste Escoffier.  Our Classic French Demi-Glace is made as Escoffier made it, from brown stock and Sauce Espagnole, simmered over low heat for 30 hours.  The result is a delicious sauce with a glossy shine, rich flavor, and silky texture.

All Natural Ingredients

At More Than Gourmet, all products are produced with scrupulous care and uncompromised quality. Compare our ingredient panels to other commercial brands and you’ll find:

  • No chemicals
  • No MSG
  • No fillers or preservatives
  • No artificial anything

At MTG, through culinary education and practice, our cooks know that great taste comes naturally. Which is why all of our products are produced without excess sodium, without artificial flavors and colors, and without preservatives.  See for yourself and take a look at our ingredient panels and nutritional information—they’re posted at our web site for every single product we make, including our classic demi-glace.

Our Process

Blending classic culinary recipes and techniques with cutting-edge food processing technology is at the core of our sauce-making expertise. At MTG, we use the highest quality fresh food ingredients, apply state-of-the-art food processing technology, and produce products in a world-class, custom-built facility. Our approach to food safety and global production standards is uncompromising, and we have the certifications to prove it.

Our proprietary cooking techniques produce a superior demi-glace with a shelf life, unopened, of 18 months from the date of production.  It can be stored at room temperature in your pantry instead of needing to be refrigerated or frozen.  Our demi-glace only needs refrigeration after the package has been opened, and it will stay fresh for 4 months in a sealed container in your refrigerator.

When you want the best demi-glace to make superb sauces at home, MTG’s Classic French Demi-Glace is the perfect choice.  You won’t find a better demi-glace on the market than ours. Order some for your home kitchen today!

6 Unique Ways to Use Duck Stock

December 13th, 2014 by Chef Louie

Duck stock is a key ingredient in some delicious duck dishes worthy of your holiday table: Braised Duck Legs with Apples and Ginger, Duck with Red Wine Cream Sauce, or Seared Duck Breasts with Beaujolais Plum Sauce.  However, duck stock can also be used by the creative cook in a variety of ways—some for dishes with duck, and some to add rich flavor to other ingredients.  For everyday meals and special-occasion dinners, More Than Gourmet’s duck stock is great tool to keep in your pantry.  Here are a few delicious ways to use it:

In fall and winter soups: The flavor of duck goes beautifully with seasonal ingredients like root vegetables, apples, butternut squash, and pears.  Use our duck stock as your base for a delicious sweet and savory soup like Apple Butternut Squash Soup.

In whole grain dishes: Duck stock’s rich flavor complements hearty whole grains like barley, wild rice, cracked wheat, and farro.  Use duck stock for cooking your whole grains, and add some seasonal vegetables, and perhaps leftover cooked duck, or even duck sausages as we do in our recipe for Barley Risotto with Duck Sausages.

In quick pan sauces: For a simple meal, sauté duck breasts, chicken, or pork chops, then make a quick and delicious pan sauce with a duck stock and a few other ingredients.  Here are two of our favorites: Fresh Citrus Pan Sauce and Maple Mustard Pan Sauce.  The rich, meaty flavor of the duck stock in these sauces works with both pork and chicken, as well as with duck.

In gourmet sauces: Ready to spend a bit of time in the kitchen preparing a gourmet sauce?  Try using duck stock in reduction sauces or to make a velouté for a savory twist on sauces for pork, chicken, and duck.  Make our Orange-Scented Sauce for Duck and Chicken for your next dinner party and wow your guests!

With caramelized onions: Cook a batch of onions slowly in butter and duck stock, with a splash of balsamic vinegar and a sprinkle of fresh thyme, until they’re meltingly tender and golden.   You’ll have a wonderful condiment good for holiday gift giving or keeping in your pantry to top grilled steaks or chicken, liven up a grilled cheese sandwich, or make a humble baked potato a gourmet treat.  We call the recipe “Those Onions!

In a classic cassoulet: Our version of this rich, slowly simmered French dish is a marriage made in heaven of a hearty bean stew and a savory pork and sausage stew.  Duck stock is a key ingredient, acting as a rich, flavorful base that helps the flavors blend and enhances the other components of the dish.

Our duck stock is the perfect ingredient to try in some of your favorite holiday and winter dishes.  For more ideas and inspiration, take a look at Our Family Recipes.

7 Ways to Use Demi-Glace in Everyday Cooking

December 9th, 2014 by Chef Louie

We know that demi-glace is used to make some of French cuisine’s most delicious traditional sauces.  Bordelaise, Chasseur, Poivrade – they’re all made with demi-glace as the base.  However, demi-glace can help you make much more than classic sauces. In fact, More Than Gourmet’s versatile demi-glace concentrate can easily be used in simple, everyday cooking, both as is and reconstituted.

Here are just a few ways you can use our demi-glace in your kitchen:

  1. Stews and soups – Keep warm in the winter with some homemade soups and stews. If you have a family recipe you just love, try adding a few tablespoons of demi-glace concentrate toward the end of its cooking time. It will enhance the flavors and give the dish a richness that other ingredients just can’t match.
  2. Risottos – Risottos are rich, creamy and delicious dishes that take lots of time, stirring, and patience to produce. If you’re investing all that in a dish, why not make it the best it can be? Add a tablespoon or two of demi-glace concentrate to your stock, and let the rice soak all its flavors in. You’ll taste the deep savory flavor in every bite.
  3. Beans – Next time you’re cooking up a pot of beans, consider adding a few spoonfuls of demi-glace concentrate to the cooking liquid.  It will thicken the liquid a bit and give the dish a heartier, meatier flavor.
  4. Enhancing flavor in store-bought sauces – Take a basic gravy or barbecue sauce from the grocery store and warm it with a little of our demi-glace concentrate.  You’ll take the sauce from average to gourmet in minutes. For a simple meal, we like to brush our Oven-Barbecued Chuck Steak with a barbecue sauce enhanced by our demi-glace.
  5. Braises – Want to enhance the flavor of your braised beef, lamb, or pork? Add some demi-glace concentrate to your braising liquid. Whether it’s water, stock, broth or even beer, as in our Sonoran Lamb Shanks, demi-glace will add a savory depth that will really stand out.  You can also reconstitute our demi-glace and use it as your braising liquid with delicious results.  Check out our recipe for Braised Veal Meatballs for an example.
  6. Crock pot cooking – When you cook meat or poultry low and slow in your crock pot, try using reconstituted demi-glace instead of water for your cooking liquid and add a little gourmet to even the simplest meal.  Water subtracts flavor from crock pot dishes, while demi-glace adds great flavor and color.
  7. De-glazing – When you cook meat on your stovetop, there are usually tasty browned bits clinging to the pan. De-glazing can help incorporate these flavors into a delicious simple sauce for your meat.  When the meat is done cooking, just reduce the heat and add some reconstituted demi-glace to the pan, stirring and scraping to loosen the browned bits.  Simmer a minute or two, season with salt and pepper, and you have a terrific sauce to complete your dish.

Ready to Try Demi-glace?

Think you’re ready to try demi-glace in your home cooking?  Stock up on More Than Gourmet’s classic French demi-glace, or try our veal demi-glace, roasted chicken demi-glace,or roasted vegetable demi-glace.  All are available in a 1½-ounce and a 16-ounce size.

Contact More Than Gourmet today to learn more about our demi-glace sauces and how you can use them in your own cooking.

The Best Demi-Glace Has These Important Features

December 2nd, 2014 by Chef Louie

Demi-glaces have been used as the base for some of the world’s best sauces for centuries. They’re the foundation for sauces like Bordelaise, Robert, Poivrade, Chausseur, and many, many more.  You can also use them to make simple wine sauce, Italian meat sauce for pasta, and even barbecue sauce!

Demi-glace is a mixture of brown stock (usually roasted veal or veal and beef stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables and thickened with a browned roux. This mixture is slowly simmered over a long period of time until it is reduced by half, which is where demi-glace gets its name.

However, making it from scratch can be something of a challenge for a home cook—the combination of the cost of the ingredients and the time required to make the brown stock, then the Espagnole Sauce, and then the demi-glace is something of a problem. The answer is choosing a quality commercially prepared demi-glace to use in your kitchen.  If you choose the best demi-glace, you’ll have a delicious, restaurant-quality sauce in no time.

Want to make sure you’re choosing the best demi-glace for your at-home sauces? Here’s what to look for:

  • Low-heat cooking techniques – The best demi-glaces are cooked on a low simmer, allowing them to build flavor and develop texture slowly.  Demi-glace that’s cooked over high heat won’t have the same texture, flavor or consistency, and it will greatly affect how your sauces will turn out
  • Long reduction process – A good demi-glace isn’t made in minutes. In fact, done right, it should take a day or longer at low temperatures to reduce properly! This is the only way to produce the rich, deep flavor demi-glace is known for.
  • A glossy shine – Demi-glace should look shiny, with a light, glossy finish that’s noticeable at first glance. This indicates that it has undergone the proper reduction process, and has the right consistency and thickness.
  • Quality, all natural ingredients – The ingredient panel of a commercially prepared demi-glace should list meat stock, roux, vegetables or vegetable stocks, red wine, tomato paste, and a moderate amount of salt.  Fillers, preservatives, artificial flavors and colors, and too much salt have no place in a good demi-glace.

At MTG, we make our demi-glace the right way, according to traditional recipes, with quality ingredients, and long, slow cooking over low heat.  Try our classic French demi-glace and see for yourself.  We also offer veal demi-glace, roasted chicken demi-glace, and roasted vegetable demi-glace, so you can create a sauce that fits your menu perfectly.

4 Creative Ways to Use Turkey Stock

November 20th, 2014 by Chef Louie

Turkey stock plays a key role on Thanksgiving Day, keeping the bird moist and delicious and adding savory flavor to your stuffing and gravy, but turkey stock is also great to have on hand to make the most of your Thanksgiving leftovers.  Here are just a few creative ways you can use it this holiday season:

  • Cook up some turkey soups: Just simmer some leftover vegetables and barley in turkey stock and add some leftover cooked turkey to make a simple turkey barley soup, or make a more complex, elegant soup like creamy wild rice and turkey soup with sherry.  For a quick and healthy meal, try our recipe for turkey orzo soup, or add a tasty Southwestern twist and make turkey tortilla soup.
  • Try a turkey hash: Sauté some aromatic veggies, add leftover turkey and sweet potatoes or stuffing, simmer it all in a little turkey stock with a dash of sherry, toss in a chopped apple and some sage, and you have a delicious treat for breakfast, lunch or supper.
  • Stir up a turkey risotto: Our favorite includes mushrooms along with the turkey.  Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. We add splash of white wine, diced turkey, and Parmesan cheese.
  • Create a turkey comfort food dish: All you need is some turkey stock, leftover turkey, veggies, and some pantry ingredients to put together comfort food classics like Turkey Tetrazzini or Turkey Pot Pie (we just substitute turkey and turkey stock in our favorite chicken pot pie recipe).

MTG’s turkey stock helps you make delicious meals way beyond Thanksgiving dinner!  Try your hand at these creative ways to use it, and take a look at our Family Recipes collection for more ideas and inspiration.

Turkey Stock: The Key to a Great Thanksgiving Bird

November 15th, 2014 by Chef Louie

A delicious, moist, succulent turkey accompanied by stuffing or dressing and savory gravy is the traditional centerpiece of the Thanksgiving feast.  Putting it all together can be a challenge even for an experienced cook.  Creating this meal takes some know-how and some time, and we have just the product to help you do it: our classic roasted turkey stockHere’s how to use turkey stock to make a memorable and tasty Thanksgiving meal:

  • After you’ve prepped the turkey and placed it on a rack or over some vegetables in your roasting pan, pour about 1-2 cups of turkey stock into the bottom of the pan.  The stock will help keep the bird moist and keep its juices from burning as they would if they dripped onto a bare pan.  Baste the turkey with the stock from the pan every 20-30 minutes to keep the breast from browning too much and to enrich the pan drippings.
  • Use turkey stock to moisten your stuffing or dressing.  It adds just the right savory turkey flavor and helps to bind the bread cubes and other delicious ingredients together for a tasty result.  Take a look at some of our terrific stuffing and dressing recipes to get an idea of how turkey stock works in them—and maybe find some inspiration, too!
  • MTG’s turkey stock makes perfect gravy simple. To make a straightforward pan gravy, after you’ve moved the roasted turkey to a carving board to rest, pour off any liquid in the roasting pan into a gravy separator or measuring cup and move the pan to the stove. When the fat comes to the top after the juices sit for a few minutes, spoon a couple of tablespoons of the fat back into the roasting pan, and make a roux by stirring in some flour over medium-low heat. After cooking the roux for a few minutes to get rid of the floury flavor, whisk in the rest of the pan juices (with the remaining fat spooned off and discarded) and turkey stock, and use a wooden spoon to scrape up all the tasty browned bits from the pan and incorporate them into the gravy.  Simmer the gravy for about 10 minutes, season it to taste with salt and pepper, and voilá: perfect, silky gravy.  You can find more gravy recipes and ideas in our Family Recipes collection.

With MTG’s classic roasted turkey stock in your pantry, creating a gorgeous, moist and flavorful Thanksgiving bird gets much simpler.  All the best for a happy Thanksgiving from all of us at MTG.

Turkey Tips from the Experts

November 12th, 2014 by SauceGal

All I want for Thanksgiving is a tender, juicy, browned turkey.  Easier said than done.  There seem to be many different ways to roast a turkey, all kinds of tricks and strategies cooks use to arrive at the ideal of a perfectly cooked bird.  It’s sometimes hard to sort the good advice from the gimmicks.  However, I’m always fine-tuning my approach, and this year I decided to consult some experts in the turkey-roasting field to see what I could glean from their collective wisdom on the subject.

My panel of experts included Melissa Clark, a food writer and columnist for the New York Times; Shirley Corriher, a “culinary food sleuth” (translated: food chemist); James Peterson, chef, cooking teacher, and cookbook author; and Molly Stevens, a food writer and cooking teacher whose book All About Roasting recently won a James Beard award.  All of them had some excellent tips to offer on roasting a turkey.  They didn’t agree on everything, but I gained some insights from each and came up with this  list of key tips:

1. Leave the turkey out of the refrigerator for 2-3 hours before cooking.  This will insure that the turkey cooks more quickly and evenly.  Roasting a cold turkey straight from the refrigerator will result in overcooking the breast in order to get the core of the bird done.

2. I groan inwardly as I write this: Don’t stuff the bird.  The cooks in my family have been stuffing-the-bird people as long as I can remember, but my four experts all agreed that it’s just not the best idea.

Stuffing a turkey creates the ideal growing conditions for unfriendly bacteria and a number of precautionary steps must be taken to avoid food-borne illness.   One of those steps is to make sure the stuffing cooks to an optimal temperature, which takes longer than it does for the breast meat to cook, resulting in overdone, dried out breast meat.  Finally, stuffing absorbs juices from the turkey that otherwise would drip down into the pan to make a flavorful gravy.

Maybe this year I’ll forego the stuffing and make dressing (stuffing cooked on its own outside the bird) instead.  Hopefully I’ll only have to weather the complaints until my family sits down and starts eating.

3. Use a roasting rack.  All my experts agreed that turkey should not sit on the bottom of the roasting pan, stewing in its own juices, which makes for a soggy bird. Most recommended setting the bird on a roasting rack in the pan, with 1-2 cups of turkey stock poured underneath to keep the juices from burning on a bare pan.

4. Start roasting at a high temperature and then lower it.  Starting out with a very hot oven, 450-475 degrees, jump starts the browning process, and then quickly lowering the temperature to a mid-range 325-350 degrees for the rest of cooking time insures even cooking.

5. Basting is good, but not essential.  Basting helps keep the breast skin from browning too much and enriches the pan drippings, but unbasted birds can be equally tasty.  Stevens says her decision whether or not to baste depends on whether the conversation is best in the living room or the kitchen.

6. Rotate!  For a small- to medium-size turkey, it’s best to start roasting breast side down.  This helps keep the breast from overcooking and lets the juices run down into the breast meat instead of running down away from it.  Most of my experts recommended rotating the bird to sit breast side up for the last hour of cooking time.  If you’re not interested in trying to flip a larger turkey, just roast it breast side up, but rotate the pan 180 degrees in the oven about halfway through cooking time.  If the breast starts getting too brown, cover it with a double layer of buttered aluminum foil for the last 45 minutes or so.

7. Rest the roasted turkey for at least 20-30minutes before carving it.  This allows the bird’s juices to be reabsorbed and distribute themselves in the meat, so all your efforts to roast the perfect turkey don’t go to waste.  If the kitchen is drafty, cover the turkey loosely with foil while it rests.

My thanks to Clark, Corriher, Peterson, and Stevens for their smarts and good advice.  I’m looking forward to this year’s feast and wish all of you a delicious, festive, and relaxing Thanksgiving from all of us at More Than Gourmet

On the Side for Thanksgiving

November 3rd, 2014 by SauceGal

For many, the Thanksgiving feast revolves around the turkey, but at our house the side dishes get almost the same amount of attention. The stuffing, the potatoes, the veggies, and the appetizers often all have their fans, some of them pretty vocal and opinionated. Side dishes also offer the Thanksgiving chef a chance to flex her or his creative muscles a bit to cook up a delicious variation on a favorite tradition.

Sometimes I try something new and it becomes a beloved favorite, and a must for Thanksgiving in years to come, and sometimes we decide that once is enough (a stuffing recipe that involved orange liqueur and dried apricots comes to mind here; turned out to sound better than it actually was). At MTG we’re always on the look out for tasty new ideas for Thanksgiving sides, and it’s a pleasure to share some of our favorite recipes with you.

Whether you call it stuffing or dressing, bake it inside the bird or out, stuffing is probably the perennial favorite side dish. We love the blend of savory and sweet in Cornbread Apple Stuffing and our Autumn Fruit and Pecan Stuffing, but we’re also partial to stuffing more on the savory end of the spectrum, like Herbed Stuffing with Mushrooms or with Sausage, or Sourdough Stuffing with Sage and Bacon. A classic Southern-style Oyster Dressing makes an elegant addition to the meal. And some years we ditch the stuffing and make simple and delicious Cranberry-Pecan Couscous instead. The only problem is choosing which one to serve.

Potatoes? Got to have ‘em. The year-after-year staple of our Thanksgiving table is the Yukon Gold Garlic Smashed Potatoes. However, we do have some great potato dishes standing in line for its place: Rosemary Roasted Potatoes, Horseradish Smashed Potatoes, and Potato Parsnip Gratin.

Vegetable dishes are a must, too, preferably more than one. Thanksgiving is a great time to celebrate the bounty of autumn veggies like butternut squash, cabbage, root vegetables, and hearty greens. Some of our favorites are: Butternut Squash Purée with Bacon, Braised Red Cabbage with Apples, Kale with Caramelized Shallots, Honey Glazed Root Vegetables, Slow-Cooked Collard Greens, Braised Carrots and Parsnips with Herbs, Butternut Squash Gratin, and Slow and Savory Green Beans.

What to start with? Consider serving soup. It’s not too filling and can often be made ahead, only requiring reheating to serve, which is nice when you have the whole feast underway in the kitchen. Some years I’ve served a relatively light soup like Velvet Carrot and Ginger Soup or Apple-Butternut Squash Soup. Other years I’ve served a richer soup in small demitasse cups; Roasted Cauliflower and Gorgonzola Bisque was a hit, as was Wild Mushroom Bisque.

Whatever sides you choose this year, we hope you get to try a new one or two and enjoy those perennial favorites, as well. They might be so good they upstage the turkey!