{"id":1803,"date":"2016-10-26T17:48:39","date_gmt":"2016-10-26T21:48:39","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1803"},"modified":"2016-10-26T17:49:07","modified_gmt":"2016-10-26T21:49:07","slug":"thanksgiving-blend","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/10\/26\/thanksgiving-blend\/","title":{"rendered":"Thanksgiving blend with cinnamon sweet potatoes"},"content":{"rendered":"

\"2016There is a small window, right before the Christmas mania begins, where Starbucks Thanksgiving blend appears in stores. Thanksgiving blend was created in partnership with Seattle restauranteur Tom Douglas in 2008. The goal was to create a blend that could pair with both sweet and savory foods, a culinary coffee to compliment a Thanksgiving feast. Ten blends were created, but Tom and master blender, Anthony Carrol, narrowed it down to two. Tom cooked a Thanksgiving feast, and paired the two coffees with the meal. When paired with the herbed stuffing, one coffee stood out.<\/p>\n

Thanksgiving Blend<\/a> has become a tradition is many homes over the past 8 years. It\u00a0is a blend of coffees from Sumatra and Guatemala, spicy and full bodied with subtle herbal notes.<\/p>\n

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Thanksgiving blend is a dark roast coffee with a medium acidity and full body. Earthy and herbal, with hints of lemon and cocoa, this coffee pairs well with so many different types of food, both sweet and savory. This is a coffee made to be paired with food, but especially cheese, herbs and warm spices.<\/p>\n

I wanted to combine the essence of fall without doing anything traditional, which is not an easy task. I personally love Thanksgiving Blend with pumpkin pie, but I wanted to do something different. Whenever I think of Sumatra, I think of cheese.\u00a0When I think of Guatemala, I think of warm spices like cinnamon, so I set off to create an Autumnal pairing, a play on\u00a0bruschetta!<\/p>\n

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Cinnamon rubbed sweet potatoes topped with pink peppercorn & sage goat cheese<\/p><\/div>\n

Growing up in Northern California, I was spoiled by some of the best\u00a0goat cheese in the world<\/a>, and I love pairing Sumatra with goat cheese. I wanted to add specific flavors to highlight the\u00a0herbaceousness in the Thanksgiving blend. Using sage to bring out the woodsy notes and pink peppercorns to bring a little bit of heat and a touch of floral to kind of brighten things up. Instead of using bread, I rubbed sweet potatoes with olive oil and cinnamon, roasted them and then topped them with the goat cheese and pecans and cranberries. This is one delicious bite that just screams fall.<\/p>\n

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Cinnamon rubbed sweet potatoes topped with pink peppercorn & sage goat cheese<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n