In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute.
Whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.
Whisk in the Dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; reheat gently as needed.
4 medium Yukon gold or russet potatoes peeled (about 2.5 lbs)
1/2 tsp salt
1/2 tsp pepper
4 Tablespoons melted butter
1 tsp fresh thyme
1 cup chicken broth you can use veggie broth to make vegetarian
2 cloves garlic minced
Photo by Getty Images
Directions
Preheat oven to 450°F.
Whisk together butter, salt, pepper, and thyme in a small bowl.
Slice your potatoes into about 1-inch rounds and place them in a large bowl. Pour the butter mixture over the potatoes and mix to coat.
On the baking sheet (we used a 9″x13″1″ baking sheet) layer the potatoes in a single layer.
Place in oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Meanwhile, mix together your chicken broth and garlic. Remove potatoes from oven, flip one more time, and pour broth mixture over potatoes. Place back in the oven and roast for another 15 minutes.
Remove and drizzle with sauce and top with more fresh thyme if desired.
1 ½ lbs skinless wild cod, sea bass, or haddock fillets, if frozen thawed
2 large eggs, beaten
1 tablespoon Dijon mustard
½ lemon, squeezed
¼ teaspoon paprika
¼ teaspoon kosher salt
1 cup plus 2 tablespoons seasoned panko breadcrumbs, regular or gluten-free
1 teaspoon Old Bay seasoning
Olive oil spray
Lemon wedges, for serving
Photo by Getty Images
Directions
Cut the fish into 16 sticks.
Combine the ingredients for the tartar sauce in a small bowl and refrigerate until ready to eat.
Combine eggs, Dijon mustard, lemon juice, paprika, and salt in a bowl.
In a second bowl combine the Panko crumbs with Old Bay seasoning.
Dip the fish into the egg mixture, then the panko. Set aside.
Transfer to the air fryer basket, in batches as needed, and spray both sides with olive oil. Air fry at 400°F for about 8 minutes, turning halfway, until golden and crisp.
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have ½ cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
Preheat oven to 350°F (177°C). Spray the donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Battery will be slightly thick.
Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts:
Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers can be kept well-covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
The Carolina Hurricanes’ journey began in 1971 as the New England Whalers in the World Hockey Association. In 1979, they transitioned to the NHL as the Hartford Whalers. The biggest change for the franchise occurred in 1997 when they relocated to Raleigh, North Carolina, becoming the Carolina Hurricanes we know today.
Stanley Cup
Photo by Jim McIsaac/Getty Images
The 2005-2006 season was unforgettable for the Carolina Hurricanes as they won the Stanley Cup. Under the leadership of captain Rod Brind’Amour, the team beat the Edmonton Oilers in a thrilling seven-game series. Brind’Amour, now the head coach, has impressively led the Hurricanes to the playoffs every season since 2018.
Colors
Photo by Jared C. Tilton/Getty Images
Upon moving from Hartford, the Hurricanes swapped their iconic green for new colors. Settling in the PNC Arena, home to NC State Wolfpack, the team adopted red, white, and black, aligning with the local spirit and giving the franchise a fresh identity.
Building The Team
Defenseman Nikos Tselios #48 (Photo by Dave Sandford/Getty Images/NHLI)
In 1997, the Hurricanes made their first NHL draft pick, selecting Greek player Nikos Tselios 22nd overall. He wrapped up that season with the AHL’s Lowell Lock Monsters. In 2003, Eric Staal was picked second overall and became the first player post-relocation to surpass 1,000 NHL games.
Mascot and Team Name
RALEIGH – APRIL 19: Mascot Stormy of the Carolina Hurricanes drives an ATV through a ring of fire during game two of the Stanley Cup playoffs against the New Jersey Devils at the ESA in Raleigh, North Carolina on April 19, 2002. The Hurricanes won 2-1 in overtime. (Photo by Kent Smith/Getty Images/NHLI)
Meet Stormy, the Carolina Hurricanes’ mascot, proudly sporting number 97 in honor of the year the team relocated. Representing Eastern North Carolina’s rich hog farming history, Stormy the Ice Hog was a playful nod to the area’s culture. The team initially considered the name “Ice Hogs” but ultimately settled on the Hurricanes.
Traveling
SEATTLE, WASHINGTON – OCTOBER 19: Seth Jarvis #24 of the Carolina Hurricanes celebrates his goal against the Seattle Kraken during the third period at Climate Pledge Arena on October 19, 2023 in Seattle, Washington. (Photo by Steph Chambers/Getty Images)
The Hurricanes rank 10th in the NHL for the most travel. In the 2022-2023 season alone, they covered a staggering 53,783.30 miles, making them the only team from the Metropolitan Division to make the top 10 in travel distance.
Bunch Of Jerks
Photo by Grant Halverson/Getty Images
In 2019, commentator Don Cherry dubbed the Hurricanes a “bunch of jerks” for their creative post-win celebrations, known as Storm Surges. These playful antics included themes like fishing, boxing, lightsaber duels, and basketball. Though the Storm Surges have toned down, the team still enjoys celebrating victories with their fans in style.
Corn Fritters Recipe by Joan Zaffary from All Recipes.
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4 servings
Ingredients
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 large egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounces) can whole kernel corn, drained
Photo by Getty Images
Directions
Heat oil in a heavy pot or deep fryer to 365°F.
Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
Working in batches, drop the fritter batter by spoonfuls into the hot oil. Fry until golden.
Remove fritters with a slotted spoon and drain on paper towels.
In a large skillet over medium heat, heat oil. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir occasionally.
Add umeboshi paste, stirring until combined, about 1 minute.
Stir in greens; season with salt and black pepper. Cook until greens are just wilted, 3 to 4 minutes.
Add milk, nutritional yeast, and cayenne to a skillet and bring to a simmer. Cook until greens are tender and liquid is thickened slightly, about 8 minutes.
Season with salt and black pepper. Sprinkle with more nutritional yeast, if desired.
Preparing ahead: Greens can be made 2 days ahead. Let cool, then transfer to an airtight container and refrigerate.
¾ cup freshly grated Parmesan plus more for serving
¼ cup olive oil
2 garlic cloves
1 lemon zest and juice
½ teaspoon salt plus more for pasta water
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (5-ounce) container baby spinach
Photo by Getty Images
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
Reserve 1 cup of pasta water, drain and return the pasta to the covered pot.
Blend the ricotta, Parmesan, olive oil, garlic, lemon juice zest, salt, pepper, and red pepper flakes; process for 1 to 2 minutes, or until very smooth.
Add the ricotta mixture, ½ cup of reserved pasta water, and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
