The stress of shopping, cleaning and
cooking (not to mention working full-time) can be overwhelming during the
holiday season. This year, The Daphne Baking Company’s chocolate and
chocolate raspberry tarts make an elegant ending to any meal whether it be
an impromptu after-shopping supper or Christmas dinner. Served plain or
with flavored whipped cream, even the busiest hosts can serve memorable
holiday desserts. The tarts are currently available at retail outlets
throughout New Jersey, New York, and New England as well as on-line at
www.daphnebaking.com.
Chocolate: Indulgence at its finest. The Daphne Baking Company’s flaky
chocolate crust is filled with a decadent French Valrhona chocolate
ganache.
Chocolate Raspberry: A classic combination. Flaky chocolate crust is
filled with a chocolate ganache and topped with a raspberry curd.
Mocha Whipped Cream:
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1 1/2tablespoon cocoa powder, sifted
1 teaspoon instant espresso
Using an electric mixer, whip cream, sugar, cocoa, and espresso on
medium-low speed until frothy, about 30 seconds. Increase speed to
medium-high and beat until soft peaks form.
###
About The Daphne Baking Company
“We do the work, you take the credit”
The Daphne Baking Company’s premier line of tarts provides the elegance of
fine pastry straight from the freezer. Each tart is made by hand with only
the finest, all-natural ingredients including sweet cream butter, imported
spices, and artisanal New England maple syrup. Each package contains two
3-inch tarts, perfect for tidy individual servings. The tarts will
maintain their freshness for three months if frozen properly. For a list
of stores and information on additional products by Daphne, visit:
www.daphnebaking.com.
Sunday, November 9, 2008
Wednesday, November 5, 2008
Get Healthy this New Year with O.N.E.!
It’s that time of year again—time to sit down and consider that list of New Year’s resolutions. From hitting the gym to eating better, most of us have health and fitness goals at the top of our to-dos.
Make O.N.E. (www.onenaturalexperience.com) part of your new year! A healthy, grab-and-go drink from O.N.E. is a great way to get your day started right:
• Instead of coffee for your morning pick-me-up, try O.N.E. Coffee Berry as a healthier alternative—one 11 oz serving contains as much caffeine as a cup of green tea, but it is packed with vitamin C and antioxidants which help protect the body against oxidative stress (which we all need a little protection from!)
• Have a bit of extra time? Make a smoothie: blend some protein power and your favorite fruit with O.N.E. Coconut Water. Known as nature’s original sports drink, it’s loaded with all five essential electrolytes and potassium which quickly re-hydrates the body to give you the energy to make it through the day! It also contains only 60 calories per serving and is naturally fat-free.
• Have a long day ahead? Opt for O.N.E. Amazon Açaí to boost energy and stamina, combat pre-mature aging, improve mental clarity, bolster the immune system and detoxify the body. O.N.E. Amazon Açaí contains more antioxidants than pomegranates, is rich is Omega 3, 6 & 9 and Amino Acids, as well as Vitamin B & E, Ellagic Acid and Vitamin C. It is also rich in Anthocyanins, an essential antioxidant found in red wine. And, if you can’t get enough of this superfood, it now comes in a 1 Liter size.
Make O.N.E. (www.onenaturalexperience.com) part of your new year! A healthy, grab-and-go drink from O.N.E. is a great way to get your day started right:
• Instead of coffee for your morning pick-me-up, try O.N.E. Coffee Berry as a healthier alternative—one 11 oz serving contains as much caffeine as a cup of green tea, but it is packed with vitamin C and antioxidants which help protect the body against oxidative stress (which we all need a little protection from!)
• Have a bit of extra time? Make a smoothie: blend some protein power and your favorite fruit with O.N.E. Coconut Water. Known as nature’s original sports drink, it’s loaded with all five essential electrolytes and potassium which quickly re-hydrates the body to give you the energy to make it through the day! It also contains only 60 calories per serving and is naturally fat-free.
• Have a long day ahead? Opt for O.N.E. Amazon Açaí to boost energy and stamina, combat pre-mature aging, improve mental clarity, bolster the immune system and detoxify the body. O.N.E. Amazon Açaí contains more antioxidants than pomegranates, is rich is Omega 3, 6 & 9 and Amino Acids, as well as Vitamin B & E, Ellagic Acid and Vitamin C. It is also rich in Anthocyanins, an essential antioxidant found in red wine. And, if you can’t get enough of this superfood, it now comes in a 1 Liter size.
Culinary Competition is Saturday at Cincinnati State
Who: Ten aspiring young chefs
What: Cincinnati Bailliage 2008 Young Chef Rotisseurs Competition
When: Saturday, Nov. 8, 10 a.m. until approximately 5 p.m.; awards ceremony 6 p.m.
Where: Midwest Culinary Institute, housed in the Advanced Technology and Learning Center (ATLC) on the Clifton campus
Background: This is a competition for young chefs (age 27 and below) from the Greater Cincinnati area. It’s sponsored by the Midwest Culinary Institute and the Cincinnati chapter, or bailliage, of the “Confrerie de la Chaine des Rotisseurs,’’ which bills itself as the oldest gastronomic organization in the world.
Details: Contestants will be required to plan and prepare a three-course meal for four people from a basket of ingredients they will not have seen in advance. Winners will be picked by a panel of judges and announced at an awards ceremony Saturday evening. Members of the Cincinnati Baillage will be on hand to observe part of the competition and awards ceremony, and will dine Saturday night at the Summit, the fine dining restaurant operated by the Midwest Culinary Institute.
What: Cincinnati Bailliage 2008 Young Chef Rotisseurs Competition
When: Saturday, Nov. 8, 10 a.m. until approximately 5 p.m.; awards ceremony 6 p.m.
Where: Midwest Culinary Institute, housed in the Advanced Technology and Learning Center (ATLC) on the Clifton campus
Background: This is a competition for young chefs (age 27 and below) from the Greater Cincinnati area. It’s sponsored by the Midwest Culinary Institute and the Cincinnati chapter, or bailliage, of the “Confrerie de la Chaine des Rotisseurs,’’ which bills itself as the oldest gastronomic organization in the world.
Details: Contestants will be required to plan and prepare a three-course meal for four people from a basket of ingredients they will not have seen in advance. Winners will be picked by a panel of judges and announced at an awards ceremony Saturday evening. Members of the Cincinnati Baillage will be on hand to observe part of the competition and awards ceremony, and will dine Saturday night at the Summit, the fine dining restaurant operated by the Midwest Culinary Institute.
Tuesday, November 4, 2008
Feisty Cuban Cuisine Cookbook
Sabor – or flavor, in Spanish – is a concept that encompasses so much more than food. You can cook with sabor, speak with sabor, and dance with sabor, and in Cuba, sabor is both a state of mind and a way of life.
¡Sabor! A Passion for Cuban Cuisine (Running Press, November 2008, $29.95), the aptly titled latest cookbook from Ana Quincoces Rodriguez, offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. Begin ning with the “holy trinity” of Cuban cuisine (gar lic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes, like:
· Croqueta Preparada (Cuban Sandwich with Croquettes)
· Mariquitas (Fried Plantain Chips) with Mojo Criollo (Garlic Sauce)
· Frituras de Bacalao (Cod Fritters)
· Empanadas de Chorizo (Chorizo Turnovers)
· Bistec de Palomilla (Minute Steak)
· Pierna Asada (Roast Pork Leg)
· Tostones (Fried Green Plantains)
· Flan de Coco (Coconut Flan)
Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout.
After just a few moments of paging through ¡Sabor!, cooks of all levels will hear the kitchen calling. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.
About the Author
Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Rodriguez has appeared in several magazines and newspapers and on national television numerous times as a result of the success of her first, self-published, book, Cuban Chicks Can Cook. She lives in Miami, Florida with her husband and two teenage daughters.
_______________________________________________
¡SABOR!
A PASSION FOR CUBAN CUISINE
By Ana Quincoces Rodriguez
Running Press
November 2008
Hardcover Original/$29.95
ISBN: 978-0-7624-3347-6
_______________________________________________
Recipes from ¡SABOR!
Empanadas de Chorizo
Chorizo Turnovers
Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat.
I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool.
You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe. This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).
Makes 20 medium or 40 appetizer-sized empanadas
Empanadas
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup diced onion
1/4 cup diced green bell pepper
1/2 cup tomato sauce
1/4 cup vino seco (dry white cooking wine)
1/4 teaspoon pepper
1/2 pound ground Spanish chorizo sausage
1/2 pound ground sweet ham
Salt
20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator
Canola oil, for shallow frying
Sauce
1 cup thick, refrigerated ranch dressing (I like Marie’s)
1 to 2 tablespoons hot sauce (like Tabasco)
1 to 2 teaspoons chopped cilantro
To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole.
Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days.
Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough.
Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown. Transfer to a paper towel–lined plate and continue frying the rest of the empanadas.
To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.
Empanadas de Carne (Ground Beef Empanadas):
Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this.
Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas):
Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.
Platanos Tentación
Sweet Plantain Casserole
Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good!
Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.
Serves 4 to 6
3 very ripe (black) plantains
4 tablespoons salted butter
1/2 cup light brown sugar
1/4 cup dark rum
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan.
Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside.
Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains.
Cover the pan with aluminum foil and bake for 15 minutes.
Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes.
Remove the foil and bake for 10 minutes to brown the top. Serve immediately.
Bistec de Palomilla
Minute Steak
This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsley—at every Cuban restaurant, cafeteria, and hole-in-the-wall eatery Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.
Serves 4
1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice
1 garlic clove, crushed
4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick
Garlic powder (not garlic salt)
1/4 teaspoon salt, plus more as needed
Pepper
2 tablespoons olive oil
1 cup chopped onion
1/4 cup chopped parsley
1 tablespoon fresh lime juice
Arroz Blanco (White Rice) (page 82), for serving
Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving
Combine the orange juice and garlic in a small bowl.
Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper.
Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak.
Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).
¡Sabor! A Passion for Cuban Cuisine (Running Press, November 2008, $29.95), the aptly titled latest cookbook from Ana Quincoces Rodriguez, offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. Begin ning with the “holy trinity” of Cuban cuisine (gar lic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes, like:
· Croqueta Preparada (Cuban Sandwich with Croquettes)
· Mariquitas (Fried Plantain Chips) with Mojo Criollo (Garlic Sauce)
· Frituras de Bacalao (Cod Fritters)
· Empanadas de Chorizo (Chorizo Turnovers)
· Bistec de Palomilla (Minute Steak)
· Pierna Asada (Roast Pork Leg)
· Tostones (Fried Green Plantains)
· Flan de Coco (Coconut Flan)
Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout.
After just a few moments of paging through ¡Sabor!, cooks of all levels will hear the kitchen calling. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.
About the Author
Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Rodriguez has appeared in several magazines and newspapers and on national television numerous times as a result of the success of her first, self-published, book, Cuban Chicks Can Cook. She lives in Miami, Florida with her husband and two teenage daughters.
_______________________________________________
¡SABOR!
A PASSION FOR CUBAN CUISINE
By Ana Quincoces Rodriguez
Running Press
November 2008
Hardcover Original/$29.95
ISBN: 978-0-7624-3347-6
_______________________________________________
Recipes from ¡SABOR!
Empanadas de Chorizo
Chorizo Turnovers
Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat.
I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool.
You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe. This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).
Makes 20 medium or 40 appetizer-sized empanadas
Empanadas
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup diced onion
1/4 cup diced green bell pepper
1/2 cup tomato sauce
1/4 cup vino seco (dry white cooking wine)
1/4 teaspoon pepper
1/2 pound ground Spanish chorizo sausage
1/2 pound ground sweet ham
Salt
20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator
Canola oil, for shallow frying
Sauce
1 cup thick, refrigerated ranch dressing (I like Marie’s)
1 to 2 tablespoons hot sauce (like Tabasco)
1 to 2 teaspoons chopped cilantro
To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole.
Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days.
Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough.
Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown. Transfer to a paper towel–lined plate and continue frying the rest of the empanadas.
To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.
Empanadas de Carne (Ground Beef Empanadas):
Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this.
Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas):
Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.
Platanos Tentación
Sweet Plantain Casserole
Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good!
Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.
Serves 4 to 6
3 very ripe (black) plantains
4 tablespoons salted butter
1/2 cup light brown sugar
1/4 cup dark rum
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan.
Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside.
Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains.
Cover the pan with aluminum foil and bake for 15 minutes.
Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes.
Remove the foil and bake for 10 minutes to brown the top. Serve immediately.
Bistec de Palomilla
Minute Steak
This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsley—at every Cuban restaurant, cafeteria, and hole-in-the-wall eatery Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.
Serves 4
1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice
1 garlic clove, crushed
4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick
Garlic powder (not garlic salt)
1/4 teaspoon salt, plus more as needed
Pepper
2 tablespoons olive oil
1 cup chopped onion
1/4 cup chopped parsley
1 tablespoon fresh lime juice
Arroz Blanco (White Rice) (page 82), for serving
Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving
Combine the orange juice and garlic in a small bowl.
Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper.
Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak.
Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).
100 yr. old soda fountain finally selling famous hot fudge
After 100 years of serving their hot fudge sauce exclusively at their
stores in two-ounce pitchers, Lagomarcino's is now offering their
famous hot fudge in 10-ounce glass jars made precisely to the secret
formula that has always been used. The recipe will remain a well-kept
secret; with the hot fudge carefully prepared 25 jars at a time in their
own candy kitchen.
Lagomarcino's is a renowned confectionery and soda fountain in the
Quad Cities that is celebrating 100 years of continuous business in the
same family in 2008.
Founded by Angelo Lagomarcino in 1908, the confectionary has
operated continuously in downtown Moline, Illinois, and along with the
sale of the hot fudge in a jar, they are celebrating their centennial with
a new book "Sweet Memories: The Lagomarcino Story." This heart-
warming look at 100 years in business and their loyal customers was
written by Quad-City Times columnist and author Bill Wundram.
Angelo Lagomarcino obtained the secret recipe for their delicious hot
fudge sauce from a traveling salesman in 1912. Angelo paid him $25
for the recipe, against his wife's better judgment. She scolded him for
spending so much money, but he was right. The same recipe is still
used today and has earned Lagomarcino's national and international
recognition from well-known culinary magazines and food editors. It's
been touted by reviewers as "the best Hot Fudge in the Solar System."
The hot fudge sauce is served along side the ice cream in its own little
pitcher.
In a survey by Illinois Magazine published in its July 2002 issue,
Lagomarcino's was voted the "Best Homemade Candy" in the state. In
2006, Lagomarcino's won an America's Classics Award from the famous
James Beard Foundation in New York. The James Beard awards "are
considered the Oscars of the food industry," co-owner Beth
Lagomarcino said of the Beard awards.
The soda fountain also serves sandwiches, soups, salads, old-
fashioned sodas, phosphates, and a fruity pop invented by Charlie
Lagomarcino in the '20s.
At their Moline location, it's the original décor with the mahogany
booths, Tiffany-style lamps, and a hexagon terrazzo floor with blue
flowers. The metal ceiling is still there from when the building was
built and the original cigar and candy cases are still in use.
Lagomarcino's also opened a location across the river in the historic
Village of East Davenport in 1997.
The fourth generation of Lagomarcino's is helping continue the
delicious tradition. "My college kids are working this summer and (her
brother) Tom's children have," Ms. Lagomarcino said. "His kids have
worked extensively. It is how they helped pay their way through
college."
Both the books ($19.95 each) and glass jars of hot fudge ($7.95 each)
are for sale at their two stores.
Locations: 1422 5th Ave., Moline, IL, 309-764-1814
Village of East Davenport, 2132 E. 11th St., Davenport, IA, 563-324-
6137
For more information, visit http://www.lagomarcinos.com.
For information on the Quad Cities area, contact the Quad Cities
Convention & Visitors Bureau at 309-277-0937 or visit their website at
http://www.visitquadcities.com. Located on the Mississippi River in
the Midwest, the Quad Cities is comprised of Davenport and
Bettendorf, Iowa; Rock Island and Moline/East Moline, Illinois; and
surrounding communities.
stores in two-ounce pitchers, Lagomarcino's is now offering their
famous hot fudge in 10-ounce glass jars made precisely to the secret
formula that has always been used. The recipe will remain a well-kept
secret; with the hot fudge carefully prepared 25 jars at a time in their
own candy kitchen.
Lagomarcino's is a renowned confectionery and soda fountain in the
Quad Cities that is celebrating 100 years of continuous business in the
same family in 2008.
Founded by Angelo Lagomarcino in 1908, the confectionary has
operated continuously in downtown Moline, Illinois, and along with the
sale of the hot fudge in a jar, they are celebrating their centennial with
a new book "Sweet Memories: The Lagomarcino Story." This heart-
warming look at 100 years in business and their loyal customers was
written by Quad-City Times columnist and author Bill Wundram.
Angelo Lagomarcino obtained the secret recipe for their delicious hot
fudge sauce from a traveling salesman in 1912. Angelo paid him $25
for the recipe, against his wife's better judgment. She scolded him for
spending so much money, but he was right. The same recipe is still
used today and has earned Lagomarcino's national and international
recognition from well-known culinary magazines and food editors. It's
been touted by reviewers as "the best Hot Fudge in the Solar System."
The hot fudge sauce is served along side the ice cream in its own little
pitcher.
In a survey by Illinois Magazine published in its July 2002 issue,
Lagomarcino's was voted the "Best Homemade Candy" in the state. In
2006, Lagomarcino's won an America's Classics Award from the famous
James Beard Foundation in New York. The James Beard awards "are
considered the Oscars of the food industry," co-owner Beth
Lagomarcino said of the Beard awards.
The soda fountain also serves sandwiches, soups, salads, old-
fashioned sodas, phosphates, and a fruity pop invented by Charlie
Lagomarcino in the '20s.
At their Moline location, it's the original décor with the mahogany
booths, Tiffany-style lamps, and a hexagon terrazzo floor with blue
flowers. The metal ceiling is still there from when the building was
built and the original cigar and candy cases are still in use.
Lagomarcino's also opened a location across the river in the historic
Village of East Davenport in 1997.
The fourth generation of Lagomarcino's is helping continue the
delicious tradition. "My college kids are working this summer and (her
brother) Tom's children have," Ms. Lagomarcino said. "His kids have
worked extensively. It is how they helped pay their way through
college."
Both the books ($19.95 each) and glass jars of hot fudge ($7.95 each)
are for sale at their two stores.
Locations: 1422 5th Ave., Moline, IL, 309-764-1814
Village of East Davenport, 2132 E. 11th St., Davenport, IA, 563-324-
6137
For more information, visit http://www.lagomarcinos.com.
For information on the Quad Cities area, contact the Quad Cities
Convention & Visitors Bureau at 309-277-0937 or visit their website at
http://www.visitquadcities.com. Located on the Mississippi River in
the Midwest, the Quad Cities is comprised of Davenport and
Bettendorf, Iowa; Rock Island and Moline/East Moline, Illinois; and
surrounding communities.
More Natural Gourmet Dressing Recipes from Sturkey's
Fresh from the kitchen of award-winning Chefs Paul and Pam Sturkey comes a new, more natural recipe for their famous Sturkey’s House Dressing – a Creamy Balsamic Vinaigrette (original and lite flavors). Consumers can now enjoy their favorite Sturkey’s House Dressing with more natural
ingredients like organically raised soy beans, naturally aged balsamic vinegar, and fresh chives. Paul Sturkey comments, “Pam and I had a vision of creating more naturally clean, shelf stable products without compromising the great taste of our dressing; I think we accomplished that vision with this new formula.”
The creative culinary couple did not stop there ... they are also expanding their popular line of natural dressings with the release of two new flavors: Sturkey’s Gourmet Creamy Caesar and Sturkey’s Gourmet Herb Ranch also made of natural wholesome ingredients.
One of the great things about Sturkey’s dressings is its
versatility! The creamy balsamic vinaigrette dressings double as a rich marinade and glaze, while all of the Sturkey’s gourmet dressings are also great as vegetable dips. “Our kids love the dressings”, says Pam Sturkey, “which makes me happy as a mom because I know they are eating healthy”, Pam continues.
The full line of Sturkey’s dressings will be produced by Barhyte Specialty Foods in Pendleton, Oregon and will be available to local retailers beginning November 19, 2008. Look for Sturkey’s gourmet products in Cincinnati area Biggs, Costco, Kroger, Meijer, Jungle Jims, and other specialty retailers; also order online at www.sturkeysgourmetproducts.com.
ingredients like organically raised soy beans, naturally aged balsamic vinegar, and fresh chives. Paul Sturkey comments, “Pam and I had a vision of creating more naturally clean, shelf stable products without compromising the great taste of our dressing; I think we accomplished that vision with this new formula.”
The creative culinary couple did not stop there ... they are also expanding their popular line of natural dressings with the release of two new flavors: Sturkey’s Gourmet Creamy Caesar and Sturkey’s Gourmet Herb Ranch also made of natural wholesome ingredients.
One of the great things about Sturkey’s dressings is its
versatility! The creamy balsamic vinaigrette dressings double as a rich marinade and glaze, while all of the Sturkey’s gourmet dressings are also great as vegetable dips. “Our kids love the dressings”, says Pam Sturkey, “which makes me happy as a mom because I know they are eating healthy”, Pam continues.
The full line of Sturkey’s dressings will be produced by Barhyte Specialty Foods in Pendleton, Oregon and will be available to local retailers beginning November 19, 2008. Look for Sturkey’s gourmet products in Cincinnati area Biggs, Costco, Kroger, Meijer, Jungle Jims, and other specialty retailers; also order online at www.sturkeysgourmetproducts.com.
South African Coffee Recipe Warms the Heart and Soul
The chef at Eagle's Crag Lodge in South Africa’s Shamwari Game Reserve has created a special drink that safari-goers savor on chilly nights. A mixture of several taste sensations that delight the palate, the Shamwari Coffee has a warming effect that turns chattering teeth into smiles – especially when served in front of a roaring fire. And now skiers are discovering its delicious benefits combined with silky texture and complex aroma when returning from a day on the slopes. Following is the recipe to warm your heart…and more:
Shamwari’s Coffee
1 quart of milk
Half a cup of grated chocolate
Zest of 1 orange
Almond extract (a dash) according to your taste buds
2 heaping Tablespoons of good coffee ground fine
Add all ingredients to the pot and bring to a simmer. Do not boil. Add a shot of Amarula Crème or Bailey’s Cream. Pour into a mug and enjoy.
*Note: For non-alcoholic drink, add 1 Tablespoon of Condensed Milk in place of the Amarula or Bailey’s Cream.
Shamwari is the flagship property of the Mantis Collection. Home to Africa’s Big 5 (elephant, rhino, buffalo, lion and leopard), the reserve is malaria-free and is situated in the Eastern Cape of South Africa. This reserve has received numerous international awards, including the World’s Leading Conservation Company and Game Reserve for many consecutive years. It is situated in verdant bush along the Bushmans River, halfway between Port Elizabeth and Grahamstown along the famous Garden Route from Cape Town. Luxury safari accommodation is offered in 6 different lodges on this private game reserve.
Rates at Shamwari begin at $448 per guest per night, depending on the season. Rates include all meals, bar, and inclusive activities. For reservations, contact Shamwari Game Reserve by visiting www.shawmwari.com or email reservations@mantiscollection.com
Shamwari’s Coffee
1 quart of milk
Half a cup of grated chocolate
Zest of 1 orange
Almond extract (a dash) according to your taste buds
2 heaping Tablespoons of good coffee ground fine
Add all ingredients to the pot and bring to a simmer. Do not boil. Add a shot of Amarula Crème or Bailey’s Cream. Pour into a mug and enjoy.
*Note: For non-alcoholic drink, add 1 Tablespoon of Condensed Milk in place of the Amarula or Bailey’s Cream.
Shamwari is the flagship property of the Mantis Collection. Home to Africa’s Big 5 (elephant, rhino, buffalo, lion and leopard), the reserve is malaria-free and is situated in the Eastern Cape of South Africa. This reserve has received numerous international awards, including the World’s Leading Conservation Company and Game Reserve for many consecutive years. It is situated in verdant bush along the Bushmans River, halfway between Port Elizabeth and Grahamstown along the famous Garden Route from Cape Town. Luxury safari accommodation is offered in 6 different lodges on this private game reserve.
Rates at Shamwari begin at $448 per guest per night, depending on the season. Rates include all meals, bar, and inclusive activities. For reservations, contact Shamwari Game Reserve by visiting www.shawmwari.com or email reservations@mantiscollection.com
Monday, November 3, 2008
Afternoon Tea Parties
Whether it’s a summer tea party in the garden or a cozy gathering in front of a roaring fire, afternoon tea is a treat any time of the year and the perfect way to celebrate a special occasion.
For a relaxed afternoon with friends, choose from an elegant Classic English Tea with finger sandwiches and Lemon Drizzle Cake; a Fireside Tea with Toasted Teacakes and Sticky Marzipan and Cherry Loaf; or an indulgent Champagne Tea with Smoked Salmon Crostini and Strawberries and Cream. There are ideas for special occasions too. Try a pretty Mother’s Day Tea with Victoria Sandwich Cake, or a romantic Valentine’s Tea, including Mini Dark Chocolate Eclairs. Girlie get-togethers include a Bridal Shower, a Sweet Sixteen Party and a Baby Shower.
The men are invited too! Why not prepare a Gentleman’s Tea, perfect for Father’s Day, or host a Russian Tea, with Blinis with Sour Cream and Caviar or an exotic Moroccan Tea with glasses of sweet Mint Tea and Almond and Orange Blossom Pastries. Fun ideas for adults and children alike include the circus-inspired Big Top Tea Party with Strongmen Sandwiches and Clown Cookies and a Teddy Bear’s Picnic with Gingerbread Bears.
The perfect book for tea party enthusiasts everywhere – brimming with ideas and delicious recipes to delight anyone looking for a fresh approach to this beloved tradition.
THE AUTHOR
Susannah Blake has written a number of books, including Coffee Indulgences and the international bestsellers Cupcake Heaven and Cupcakes (all for Ryland Peters & Small). Her work also appears in Livingetc, OK! and She magazines. Susannah lives in south London.
Ryland Peters & Small, Pub: Sept. 2008, $27.95
By Susannah Blake
For a relaxed afternoon with friends, choose from an elegant Classic English Tea with finger sandwiches and Lemon Drizzle Cake; a Fireside Tea with Toasted Teacakes and Sticky Marzipan and Cherry Loaf; or an indulgent Champagne Tea with Smoked Salmon Crostini and Strawberries and Cream. There are ideas for special occasions too. Try a pretty Mother’s Day Tea with Victoria Sandwich Cake, or a romantic Valentine’s Tea, including Mini Dark Chocolate Eclairs. Girlie get-togethers include a Bridal Shower, a Sweet Sixteen Party and a Baby Shower.
The men are invited too! Why not prepare a Gentleman’s Tea, perfect for Father’s Day, or host a Russian Tea, with Blinis with Sour Cream and Caviar or an exotic Moroccan Tea with glasses of sweet Mint Tea and Almond and Orange Blossom Pastries. Fun ideas for adults and children alike include the circus-inspired Big Top Tea Party with Strongmen Sandwiches and Clown Cookies and a Teddy Bear’s Picnic with Gingerbread Bears.
The perfect book for tea party enthusiasts everywhere – brimming with ideas and delicious recipes to delight anyone looking for a fresh approach to this beloved tradition.
THE AUTHOR
Susannah Blake has written a number of books, including Coffee Indulgences and the international bestsellers Cupcake Heaven and Cupcakes (all for Ryland Peters & Small). Her work also appears in Livingetc, OK! and She magazines. Susannah lives in south London.
Ryland Peters & Small, Pub: Sept. 2008, $27.95
By Susannah Blake
Saturday, November 1, 2008
Camelina Seed … A New Delicious Way to get your Omega-3’s
A small Washington farm is growing an ancient oil seed crop from Celtic Europe not only because itxidants and vitamin E, but because it
Healthier than flax, Camelina Seed and Camelina Oil arenall Eastern Washington Farm is producing it as fast as MarxFoods.com can sell it.
et over how delicious it was,�I found out how healthy it is and knew immediately both Camelina seed and oil were a perfect fit for MarxFoods.com.
As soon as the products were online, orders started rolling in from bird lovers who feed the seed, also known as Gold of Pleasure, to their canaries, researchers studying the health benefits, and farmerto grow their own crops.
Marx went on to say, n consumption, the oil is great in salad dressing and has such a delicious nutty flavor that itoasted, added to salads or baking mix. We had no idea, other unusual applications would begin to surface.
For centuries Camelina oil was a part of the daily diet from Siberia to Spain called various names including Leindotteroil, Gold-of-Pleasure, German Sesame, Wild Flax and Ya-Ma-Ji.
Camelina crops were dormant up until about 10 years ago. When the effects of modern, neutral-tasting, refined food oils became a health concern, German scientists realized the health benefits of cold-pressed Camelina A single teaspoon of the oil contains the recommended daily intake of Omega 3 which enhances heart health, blood flow and brain function.
Compared to flax (a combination of oil and fiber), Camelina is highly valued for its broad range of fatty acidsatio of 3:1.
Camelina also contains monounsaturated fats that beneficially influence cholesterol and is rich in gamma tocopherol and vitamin E.
Eastern Washington farmers began producing Organic Camelina about three years ago and since then top chefs in the Pacific Northwest have become very enthusiastic about the oil.
Here author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.
Tomato Salad with Camelina Oil and Sheep Cheese
Serves 4 to 6
Ingredients:
4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs - flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese
Technique:
About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.
Use a box grater with the slicing blades - as opposed to the grating surface - to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.
Healthier than flax, Camelina Seed and Camelina Oil arenall Eastern Washington Farm is producing it as fast as MarxFoods.com can sell it.
et over how delicious it was,�I found out how healthy it is and knew immediately both Camelina seed and oil were a perfect fit for MarxFoods.com.
As soon as the products were online, orders started rolling in from bird lovers who feed the seed, also known as Gold of Pleasure, to their canaries, researchers studying the health benefits, and farmerto grow their own crops.
Marx went on to say, n consumption, the oil is great in salad dressing and has such a delicious nutty flavor that itoasted, added to salads or baking mix. We had no idea, other unusual applications would begin to surface.
For centuries Camelina oil was a part of the daily diet from Siberia to Spain called various names including Leindotteroil, Gold-of-Pleasure, German Sesame, Wild Flax and Ya-Ma-Ji.
Camelina crops were dormant up until about 10 years ago. When the effects of modern, neutral-tasting, refined food oils became a health concern, German scientists realized the health benefits of cold-pressed Camelina A single teaspoon of the oil contains the recommended daily intake of Omega 3 which enhances heart health, blood flow and brain function.
Compared to flax (a combination of oil and fiber), Camelina is highly valued for its broad range of fatty acidsatio of 3:1.
Camelina also contains monounsaturated fats that beneficially influence cholesterol and is rich in gamma tocopherol and vitamin E.
Eastern Washington farmers began producing Organic Camelina about three years ago and since then top chefs in the Pacific Northwest have become very enthusiastic about the oil.
Here author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.
Tomato Salad with Camelina Oil and Sheep Cheese
Serves 4 to 6
Ingredients:
4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs - flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese
Technique:
About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.
Use a box grater with the slicing blades - as opposed to the grating surface - to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.
One Thousand Gluten-Free Recipes Book
Fall is the season of harvest when we gather with friends and family to celebrate and give thanks — most often with food. But what if you or a family member has a wheat allergy or gluten intolerance? For the millions of Americans living with celiac disease and wheat allergies, participating in our yearly ritual of food and good cheer is an exercise in abstinence.
This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.
“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”
Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries
Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.
A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.
“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”
In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake
1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.
ABOUT THE AUTHOR
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com. A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website: www.SavoryPalate.com.
1,000 GLUTEN-FREE RECIPES
by Carol Fenster
John Wiley & Sons
October 2008
$35.00/hardcover
ISBN: 978-0-470-06780-2
Recipes from 1,000 GLUTEN-FREE RECIPES
Breakthrough Ready-to-Bake Yeast Bread
This ready-to-bake bread dough was inspired by New York baker Jim Lahey’s “no-knead” technique. Mark Bittman wrote about Lahey’s technique in the New York Times and it was also featured in Cook’s Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you’re ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won’t brown as deeply.
Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)
1 cup warm (110°F) milk (cow’s, hemp, rice, soy, potato, or nut)
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
2 cups potato starch
1 cup Carol’s Sorghum Blend (see below)
1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 tablespoon cider vinegar
1 teaspoon sesame seeds, for sprinkling
Dissolve sugar and yeast in warm milk. Set aside 5 minutes.
In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.
When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.
Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
-4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
-2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
-2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.
Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.
Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.
Carol’s Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour
Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.
Macaroni and Cheese
Creamy and satisfying, macaroni and cheese is the perfect choice for cool autumn days. Hot sauce, dry mustard, and nutmeg enhance and deepen the flavors of this American classic. Pair this gluten-free version (which can also be dairy-free) with a steaming bowl of tomato soup.
Makes 4 servings
3 cups milk (cow’s, rice, soy, potato, or nut)
3 tablespoons sweet rice flour (4 tablespoons if using rice or potato milk)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance
2 cups (12 ounces) grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1 cup (6 ounces) grated Monterey Jack or mild white cheese or cheese alternative, such as Vegan Gourmet
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon hot pepper sauce, such as Frank’s
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
2 cups (about 8 ounces) gluten-free elbow macaroni, such as Pastariso, cooked al dente in salted water according to package directions
1 cup store-bought gluten-free bread crumbs, such as Ener-G, or homemade Plain Bread Crumbs (see below)
Paprika, for garnish
Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 2-quart ovenproof baking dish.
Place all but 1/4 cup of the milk in a heavy medium saucepan. In a small bowl, stir the sweet rice flour with the remaining 1/4 cup of milk until it is smooth and then whisk it into the milk. Cook over medium heat, whisking constantly, until the mixture thickens. Add the butter and stir until it is melted.
Remove the pan from the heat and stir in the cheeses, hot pepper sauce, mustard, and nutmeg until the cheeses are completely melted. While the pasta is still hot, add it to the sauce and toss to coat the pasta thoroughly with the cheese sauce. Transfer the mixture to the baking dish.
Bake 15 minutes. Sprinkle with bread crumbs and a dusting of paprika. Bake 15 minutes more or until the cheese is bubbly and the bread crumbs are browned. For speedier results, place a broiler rack about 6 inches away from the heat source. Preheat the broiler and broil the dish until the bread crumbs are browned and crunchy. Let stand 5 minutes. Serve immediately.
Homemade Plain Bread Crumbs
4 cups gluten-free bread of choice, torn in small pieces
Place the bread in a food processor and pulse on/off until the crumbs reach desired consistency. Store tightly covered in the refrigerator for up to 2 weeks and in the freezer up to 3 months.
Mediterranean Tomato Soup with Rice
Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.
Makes 4 servings
2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice
Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.
This year the gluten-sensitive (and their families!) can give thanks to Carol Fenster — one of the world’s most respected authorities on gluten-free cooking. Her latest cookbook, 1,000 GLUTEN-FREE RECIPES (John Wiley & Sons, Inc.; October 6, 2008; $35.00/hardcover; ISBN: 978-0-470-06780-2) is complete with practical advice on cooking and eating gluten-free, and features recipes for every meal of the day and for every occasion.
“When I was told to avoid wheat in 1988, celiac disease was virtually unknown. The medical community didn’t pay much attention either, calling it a ‘rare’ condition,” says Fenster. “Today, the gluten-free diet is accepted as a viable medical solution and we have a wonderful array of ready-made foods, mixes and ingredients in retail stores and online vendors. Now, living gluten-free no longer has to mean eating flavorless foods.”
Nearly one percent or about 3 million Americans suffer from celiac disease, and an estimated 10 to 15 percent of the population require or benefit from a gluten-free diet. 1,000 GLUTEN-FREE RECIPES has tasty gluten-free breads, cakes, cookies, pizza, pastas, and other favorites, perfect for holiday celebrations. Chapters include:
§ Pancakes, Waffles, and other Breakfast Foods
§ Appetizers and Snacks
§ Sandwiches, Wraps, and Tacos
§ Pasta
§ Fish and Seafood
§ Cakes and Cupcakes
§ Pies and Pastries
Fenster also includes recipes for bread machines and slow cookers, and offers choices for vegetarians and vegans.
A special highlight from 1,000 GLUTEN-FREE RECIPES: Ask gluten-free folks what food they miss the most and they will likely say “bread,” particularly yeast breads and any fresh-baked loaf. With Fenster’s Breakthrough Ready-to-Bake Yeast Bread gluten-free eaters can enjoy great fresh bread anytime. Inspired by New York baker Jim Lahey’s “no-knead” technique, Fenster’s gluten-free dough keeps up to five days in the refrigerator. When you’re ready to bake, just remove dough for as many loaves as you wish to bake. Not only is it gluten-free but it is also egg-free and can be made without dairy — perfect for guests or family members with multiple allergies.
“The Breakthrough Bread is revolutionary for the gluten-free diet because it allows us to have fresh bread more often, with less work. Ordinarily, we bake gluten-free bread and have to refrigerate it or freeze it to maintain freshness (since there are no preservatives, as in commercially-baked bread). But, without preservatives, gluten-free bread stales and hardens quickly so, after those first few fresh-cut slices, the bread’s quality diminishes over time. We typically refresh and soften it with a few seconds in the microwave on very Low power, but nothing beats fresh-baked bread. With my technique of refrigerating the bread dough, we mix dough just once and can easily bake fresh bread (as much or as little as we want) for the next 5 days. This elevates the quality of our gluten-free diet substantially.”
In addition to breads and muffins, 1,000 GLUTEN-FREE RECIPES gives the home cook so many choices when it comes to recipes and meal ideas. Some of the recipes include:
- Cappuccino-Chocolate Muffins with White Chocolate Drizzle
- Focaccia with Caramelized Onions, Goat Cheese, and Rosemary
- Gnocchi
- Lemon-Dijon Grilled Prawns
- Grilled Chicken with Cilantro-Parsley Sauce
- Paella
- Bread Pudding Stuffing
- Herbed Roast Beef with Yorkshire Pudding
- Grilled Steak Florentine
- Peanut Butter Cookies
- Chocolate Mocha Balls
- Ice Cream Cones
- Banana Layer Cake with Maple-Cream Cheese Frosting
- Apple Spice Cake
1,000 GLUTEN-FREE RECIPES is destined to become the bible for people who love to eat delicious food, but need to avoid wheat and other sources of gluten.
ABOUT THE AUTHOR
Carol Fenster, Ph.D., is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a particular diet. She has written seven special-diet cookbooks and is widely considered to be one of the top wheat-free and gluten-free experts in the country. She serves as consultant to health professionals, manufacturers of best-selling alternative flour products, natural food stores, and associations that serve those with special diets. Carol has been featured in Reader’s Digest, Woman’s World, Taste for Life, Natural Health, and Vegetarian Times, as well as gluten-free newsletters, magazines, and websites. She recently launched a weekly, online, gluten-free menu planning service at www.GFreeCuisine.com. A resident of Colorado, she is a frequent speaker at global conferences and events about food sensitivities. She holds a doctorate in Sociology. To learn more about Carol Fenster, wheat and gluten sensitivities, and celiac disease, visit her website: www.SavoryPalate.com.
1,000 GLUTEN-FREE RECIPES
by Carol Fenster
John Wiley & Sons
October 2008
$35.00/hardcover
ISBN: 978-0-470-06780-2
Recipes from 1,000 GLUTEN-FREE RECIPES
Breakthrough Ready-to-Bake Yeast Bread
This ready-to-bake bread dough was inspired by New York baker Jim Lahey’s “no-knead” technique. Mark Bittman wrote about Lahey’s technique in the New York Times and it was also featured in Cook’s Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you’re ready to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Note that this bread is not only gluten-free, but is also egg-free and can be made without dairy — making it perfect for guests or families with multiple allergies––but the crust won’t brown as deeply.
Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf)
1 cup warm (110°F) milk (cow’s, hemp, rice, soy, potato, or nut)
1 tablespoon active dry yeast
2 tablespoons sugar
1 teaspoon golden flaxmeal (stir in 1/2 cup boiling water, then cool to room temperature)
2 cups potato starch
1 cup Carol’s Sorghum Blend (see below)
1-1/4 teaspoons salt (1-1/2 teaspoons if using canola oil)
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 tablespoon cider vinegar
1 teaspoon sesame seeds, for sprinkling
Dissolve sugar and yeast in warm milk. Set aside 5 minutes.
In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days.
When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans.
Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows:
-4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s)
-2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s)
-2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat
Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking.
Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning.
Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature.
Carol’s Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour
Whisk together thoroughly and store in a tightly covered container in a dark, dry place. You may refrigerate or freeze the flour blend, but bring it to room temperature before measuring.
Macaroni and Cheese
Creamy and satisfying, macaroni and cheese is the perfect choice for cool autumn days. Hot sauce, dry mustard, and nutmeg enhance and deepen the flavors of this American classic. Pair this gluten-free version (which can also be dairy-free) with a steaming bowl of tomato soup.
Makes 4 servings
3 cups milk (cow’s, rice, soy, potato, or nut)
3 tablespoons sweet rice flour (4 tablespoons if using rice or potato milk)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance
2 cups (12 ounces) grated sharp cheddar cheese or cheese alternative, such as Vegan Gourmet
1 cup (6 ounces) grated Monterey Jack or mild white cheese or cheese alternative, such as Vegan Gourmet
2 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon hot pepper sauce, such as Frank’s
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
2 cups (about 8 ounces) gluten-free elbow macaroni, such as Pastariso, cooked al dente in salted water according to package directions
1 cup store-bought gluten-free bread crumbs, such as Ener-G, or homemade Plain Bread Crumbs (see below)
Paprika, for garnish
Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 2-quart ovenproof baking dish.
Place all but 1/4 cup of the milk in a heavy medium saucepan. In a small bowl, stir the sweet rice flour with the remaining 1/4 cup of milk until it is smooth and then whisk it into the milk. Cook over medium heat, whisking constantly, until the mixture thickens. Add the butter and stir until it is melted.
Remove the pan from the heat and stir in the cheeses, hot pepper sauce, mustard, and nutmeg until the cheeses are completely melted. While the pasta is still hot, add it to the sauce and toss to coat the pasta thoroughly with the cheese sauce. Transfer the mixture to the baking dish.
Bake 15 minutes. Sprinkle with bread crumbs and a dusting of paprika. Bake 15 minutes more or until the cheese is bubbly and the bread crumbs are browned. For speedier results, place a broiler rack about 6 inches away from the heat source. Preheat the broiler and broil the dish until the bread crumbs are browned and crunchy. Let stand 5 minutes. Serve immediately.
Homemade Plain Bread Crumbs
4 cups gluten-free bread of choice, torn in small pieces
Place the bread in a food processor and pulse on/off until the crumbs reach desired consistency. Store tightly covered in the refrigerator for up to 2 weeks and in the freezer up to 3 months.
Mediterranean Tomato Soup with Rice
Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.
Makes 4 servings
2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness
1 can (15 ounces) petite diced tomatoes, including juices
1/4 cup diced fresh onion
1-1/2 tablespoons of finely chopped fresh oregano, basil, marjoram, and rosemary, plus extra for garnish
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
1/4 cup instant brown rice
Combine all the ingredients in a 2-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs.
Thursday, October 30, 2008
Stuffing Fluffer
nventHelp®, America’s largest inventor service company, announces that an inventor from Moline Acres, Mo has designed a modified kitchen fork that would be perfectly suited for fluffing and stirring food called the “STUFFING FLUFFER.” The invention is patented.
The STUFFING FLUFFER would include an oversized design for a secure grip and widely-spaced prongs that would make it ideal for a variety of cooking tasks. The STUFFING FLUFFER would allow for the cook to stir, mix and shape food without having to use an additional utensil. It would offer a practical alternative to spatulas and electric mixers and could also prevent hands from getting dirty while trying to prepare a meal.
The design would consist of an oversized stainless steel fork with broadly-spaced tines. An elongated handle would enable users to keep hands away from food during preparation. The tines would also offer ease of fluffing and stirring of food such as stuffing, mashed potatoes and other stirrable foods. The STUFFING FLUFFER could be sold individually or in packages of two and would be producible in a variety of colors.
The STUFFING FLUFFER would include an oversized design for a secure grip and widely-spaced prongs that would make it ideal for a variety of cooking tasks. The STUFFING FLUFFER would allow for the cook to stir, mix and shape food without having to use an additional utensil. It would offer a practical alternative to spatulas and electric mixers and could also prevent hands from getting dirty while trying to prepare a meal.
The design would consist of an oversized stainless steel fork with broadly-spaced tines. An elongated handle would enable users to keep hands away from food during preparation. The tines would also offer ease of fluffing and stirring of food such as stuffing, mashed potatoes and other stirrable foods. The STUFFING FLUFFER could be sold individually or in packages of two and would be producible in a variety of colors.
IHOP To Raise $1,000,000 For Children's Hospitals With National Pancake Day Celebration
IHOP restaurants nationwide will celebrate National Pancake Day on Tuesday, February 24, 2009 from 7 am to 10 pm and offer each guest a free short stack of buttermilk pancakes. In return, IHOP will ask guests to donate what they would have paid for the pancakes, or more, to Children’s Miracle Network or other local charities. This year, IHOP restaurants around the country hope to raise $1,000,000, which will benefit children’s hospitals and other charities throughout the U.S. To find a local IHOP or to donate online, visit www.ihoppancakeday.com.
*NOTE: For centuries, the English have ‘flipped’ for pancakes in celebration of Shrove Tuesday, which heralds the beginning of fasting during Lent. Long ago, strict rules prohibited the eating of all dairy products during Lent so pancakes were made to use up the supply of eggs, milk, butter and other dairy products . . hence the name Pancake Tuesday
*NOTE: For centuries, the English have ‘flipped’ for pancakes in celebration of Shrove Tuesday, which heralds the beginning of fasting during Lent. Long ago, strict rules prohibited the eating of all dairy products during Lent so pancakes were made to use up the supply of eggs, milk, butter and other dairy products . . hence the name Pancake Tuesday
Wednesday, October 29, 2008
Les Dames d'Escoffier Cookbook
With this book, we celebrate the delicious way to save the world -- by cooking and eating. Enjoy these splendid recipes from Dames who have shared wonderful meals and want to share them with you. The instructions are all laid out for you; there’s no expertise needed. All you need is to begin.”
- —Alice Waters and Jerry Anne Di Vecchio (from the foreword)
What if you could invite Julia Child, Alice Waters, M.F.K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia looking over your shoulder as you prepare Julia’s Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes. COOKING WITH LES DAMES D’ESCOFFIER (Sasquatch Books; October 2008; $35.00/hardcover; ISBN-13: 978-1-57061-530-6) assembles a dream team of culinary stars to share their most essential dishes — the ones they make at home for family and friends.
Members of Les Dames d’Escoffier include world-famous chefs, founders of farmers’ markets, winemakers, food media, restaurateurs, educators, and many others. In the organization’s first national cookbook, the Dames share their most essential dishes — the ones they make at home for family and friends — including:
M.F.K. Fisher’s Black Olive Tapenade with Tuna and Hard-Cooked Eggs
Stuffed Figs (Georgeanne Brennan)
Smoked Whitefish and Nori Pâte (Betty Fussell)
Seared Scallops with Surprise Sauce (Dorie Greenspan)
Pork Rib Guazzetto (Lidia Bastianich)
Summer Salad of Watermelon, Feta Cheese, and Mint (Paula Lambert)
Greek Yellow Split Pea Soup (Joyce Goldstein)
Fresh Blackberry Cobbler (Edna Lewis)
And many more, all featuring a suggested beverage
Les Dames d’Escoffier (LDEI) is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d’Escoffier. Their story parallels the feminist movement that began in the 1960s. At that time the food, wine, and hospitality industries were no different from other fields: A woman’s place was squarely in the home, and those who ventured out into the workplace were not allowed the same opportunities.
Today the group includes 28 chapters in the United States and Canada, with more than 1300 members, including many of the most influential names in the food world. LDEI and its chapters have raised nearly $4 million for scholarships and grants for mentoring women in the food and beverage industries.
As LDEI grew over the years, many of its members have pioneered culinary trends so beloved in America today. Grand Dame Julia Child and Anne Willan encouraged our love of French food, Alice Waters and Judy Rodgers taught us about local and sustainable ingredients, and Flo Braker and Leslie Mackie have introduced us to artisan-baked goods.
COOKING WITH LES DAMES D'ESCOFFIER celebrates the collective wisdom of this impressive group of food professionals. A definitive resource, the cookbook is filled with insights and tips for the home cook, together with 125 of the Dames’ most essential recipes. Here are such delights as Lidia Bastianich’s hearth-warming Pork Rib Guazzetto; Susa Feniger’s Roasted Black Cod with Horseradish Coulis and Farmers’ Carrots; Anne Willan’s elegant Twice-Baked Spinach Soufflés; and Alice Medrich’s Bittersweet Soufflés with Nibby Cream. More than 120 recipes include appetizers, first courses, soups, main courses (including vegetarian options), sides, baking, and desserts.
The Dames also serve up a wonderfully eclectic and informed array of sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beer and food, new ways to enjoy caviar, favorite kitchen tools, and much more. The result is a wide-ranging and essential cookbook for anyone who cares about food and its many nuances. COOKING WITH LES DAMES D’ESCOFFIER offers a wealth of delicious dishes that invite cooks everywhere home for dinner.
___________________________________________________________
COOKING WITH LES DAMES D'ESCOFFIER
At Home with the Women Who Shape the Way We Eat and Drink
edited by Marcella Rosene with Pat Mozersky
Sasquatch Books • October 2008 • $35.00 • 400 pages • Hardcover • Color photographs
ISBN-13: 978-57061-530-6
About the Editors
Marcella Rosene founded Seattle’s premier take-out food shop, Pasta & Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School and is a past president of Les Dames d’Escoffier International. Tracey Maurer is a freelance food photographer. Both live in San Antonio.
- —Alice Waters and Jerry Anne Di Vecchio (from the foreword)
What if you could invite Julia Child, Alice Waters, M.F.K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia looking over your shoulder as you prepare Julia’s Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes. COOKING WITH LES DAMES D’ESCOFFIER (Sasquatch Books; October 2008; $35.00/hardcover; ISBN-13: 978-1-57061-530-6) assembles a dream team of culinary stars to share their most essential dishes — the ones they make at home for family and friends.
Members of Les Dames d’Escoffier include world-famous chefs, founders of farmers’ markets, winemakers, food media, restaurateurs, educators, and many others. In the organization’s first national cookbook, the Dames share their most essential dishes — the ones they make at home for family and friends — including:
M.F.K. Fisher’s Black Olive Tapenade with Tuna and Hard-Cooked Eggs
Stuffed Figs (Georgeanne Brennan)
Smoked Whitefish and Nori Pâte (Betty Fussell)
Seared Scallops with Surprise Sauce (Dorie Greenspan)
Pork Rib Guazzetto (Lidia Bastianich)
Summer Salad of Watermelon, Feta Cheese, and Mint (Paula Lambert)
Greek Yellow Split Pea Soup (Joyce Goldstein)
Fresh Blackberry Cobbler (Edna Lewis)
And many more, all featuring a suggested beverage
Les Dames d’Escoffier (LDEI) is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d’Escoffier. Their story parallels the feminist movement that began in the 1960s. At that time the food, wine, and hospitality industries were no different from other fields: A woman’s place was squarely in the home, and those who ventured out into the workplace were not allowed the same opportunities.
Today the group includes 28 chapters in the United States and Canada, with more than 1300 members, including many of the most influential names in the food world. LDEI and its chapters have raised nearly $4 million for scholarships and grants for mentoring women in the food and beverage industries.
As LDEI grew over the years, many of its members have pioneered culinary trends so beloved in America today. Grand Dame Julia Child and Anne Willan encouraged our love of French food, Alice Waters and Judy Rodgers taught us about local and sustainable ingredients, and Flo Braker and Leslie Mackie have introduced us to artisan-baked goods.
COOKING WITH LES DAMES D'ESCOFFIER celebrates the collective wisdom of this impressive group of food professionals. A definitive resource, the cookbook is filled with insights and tips for the home cook, together with 125 of the Dames’ most essential recipes. Here are such delights as Lidia Bastianich’s hearth-warming Pork Rib Guazzetto; Susa Feniger’s Roasted Black Cod with Horseradish Coulis and Farmers’ Carrots; Anne Willan’s elegant Twice-Baked Spinach Soufflés; and Alice Medrich’s Bittersweet Soufflés with Nibby Cream. More than 120 recipes include appetizers, first courses, soups, main courses (including vegetarian options), sides, baking, and desserts.
The Dames also serve up a wonderfully eclectic and informed array of sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beer and food, new ways to enjoy caviar, favorite kitchen tools, and much more. The result is a wide-ranging and essential cookbook for anyone who cares about food and its many nuances. COOKING WITH LES DAMES D’ESCOFFIER offers a wealth of delicious dishes that invite cooks everywhere home for dinner.
___________________________________________________________
COOKING WITH LES DAMES D'ESCOFFIER
At Home with the Women Who Shape the Way We Eat and Drink
edited by Marcella Rosene with Pat Mozersky
Sasquatch Books • October 2008 • $35.00 • 400 pages • Hardcover • Color photographs
ISBN-13: 978-57061-530-6
About the Editors
Marcella Rosene founded Seattle’s premier take-out food shop, Pasta & Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School and is a past president of Les Dames d’Escoffier International. Tracey Maurer is a freelance food photographer. Both live in San Antonio.
Healthy eating on the cheap
American culture thrives on developing the means to enjoy faster and more efficient lives. The invention of computer chips has enabled us to instantly communicate through email and cell phones, watch movies “on demand” and microwave a three course meal in under a minute. These advancements in technology have help coin the phrase, “I want what I want, and I want it now!”
When it comes to Mother Nature, technology has been quickly catching up – especially when it comes to nutrition. Lane Labs, an innovator in the natural health industry, is introducing My Daily Veggies, a blend of whole dried USDA-certified organic vegetables that you can mix with water and drink or add to your favorite dishes to boost their nutritional value. Since the USDA recommends a whopping five to nine servings of vegetables a day, My Daily Veggies is a fast and simple way to supplement your body’s nutritional needs.
What is My Daily Veggies?
My Daily Veggies is 100% dried whole organic vegetables from the green, red and orange-yellow food groups that, as defined by the USDA, provide two full servings of vegetables per single-serve packet. It contains all the fiber, vitamins, minerals, enzymes and phytonutrients as real fresh or frozen vegetables in addition to lycopene from tomatoes, lutein from spinach, beta carotene from carrots – an outstanding antioxidant, sulforaphane from broccoli and glucosinolates from kale. My Daily Veggies is a heart healthy food that doesn’t contain any added salt, sugar or preservatives – instant gratification!
How Do You Eat My Daily Veggies?
With only 25 calories per serving, My Daily Veggies is a healthy addition to just about any meal that will not only satisfy your taste buds, but also fulfills approximately one third of the USDA’s recommended daily serving of vegetables. When you’re too busy for lunch, you can add a packet to hot water for a delicious, satisfying, instant snack. My Daily Veggies can also be used to add nutritional value to rice, soups and sauces, hamburger meat, stir-fried dishes and just about anything else you can cook up.
The U.S. Department of Agriculture agrees with what Mom always told you: vegetables keep you healthy. However, the USDA wants you to eat five to nine servings of vegetables and fruits daily! With My Daily Veggies, filling that healthy quota is a lot easier and more enjoyable than ever. A box of My Daily Veggies is filled with 28 vegetable servings and costs $19.95. For more information on My Daily Veggies, please visit www.LaneLabs.com.
About LaneLabs
LaneLabs was founded in 1994 and has developed a reputation as an innovator in the natural health industry. Many of LaneLabs’ specialty foods and supplements are, proprietary, patented and supported by published clinical research. For more information on LaneLabs visit www.lanelabs.com or call 1-800-526-3005.
When it comes to Mother Nature, technology has been quickly catching up – especially when it comes to nutrition. Lane Labs, an innovator in the natural health industry, is introducing My Daily Veggies, a blend of whole dried USDA-certified organic vegetables that you can mix with water and drink or add to your favorite dishes to boost their nutritional value. Since the USDA recommends a whopping five to nine servings of vegetables a day, My Daily Veggies is a fast and simple way to supplement your body’s nutritional needs.
What is My Daily Veggies?
My Daily Veggies is 100% dried whole organic vegetables from the green, red and orange-yellow food groups that, as defined by the USDA, provide two full servings of vegetables per single-serve packet. It contains all the fiber, vitamins, minerals, enzymes and phytonutrients as real fresh or frozen vegetables in addition to lycopene from tomatoes, lutein from spinach, beta carotene from carrots – an outstanding antioxidant, sulforaphane from broccoli and glucosinolates from kale. My Daily Veggies is a heart healthy food that doesn’t contain any added salt, sugar or preservatives – instant gratification!
How Do You Eat My Daily Veggies?
With only 25 calories per serving, My Daily Veggies is a healthy addition to just about any meal that will not only satisfy your taste buds, but also fulfills approximately one third of the USDA’s recommended daily serving of vegetables. When you’re too busy for lunch, you can add a packet to hot water for a delicious, satisfying, instant snack. My Daily Veggies can also be used to add nutritional value to rice, soups and sauces, hamburger meat, stir-fried dishes and just about anything else you can cook up.
The U.S. Department of Agriculture agrees with what Mom always told you: vegetables keep you healthy. However, the USDA wants you to eat five to nine servings of vegetables and fruits daily! With My Daily Veggies, filling that healthy quota is a lot easier and more enjoyable than ever. A box of My Daily Veggies is filled with 28 vegetable servings and costs $19.95. For more information on My Daily Veggies, please visit www.LaneLabs.com.
About LaneLabs
LaneLabs was founded in 1994 and has developed a reputation as an innovator in the natural health industry. Many of LaneLabs’ specialty foods and supplements are, proprietary, patented and supported by published clinical research. For more information on LaneLabs visit www.lanelabs.com or call 1-800-526-3005.
Valentine's Day Cocktails
San Francisco Mixologist Victoria D’Amato Moran has been creating original cocktails her entire life. Her father owned a bar in the 1960s, and over the years, she has continued to perfect her craft. And now, with Valentine’s Day in mind, she has created specialty cocktails designed specifically to toast the holiday of love. Below are recipes and images of Vitoria’s latest Valentine’s Day concoctions.
ZEN, America’s first green tea liqueur, is made using the finest Japanese tea leaves and pure waters of Japan. The ZEN Passion mixes ZEN Green Tea Liqueur with berry juice, giving it a lovely shade of rouge.
ZEN Passion
3 pieces of ginger CRUSHED
1 oz ZEN Green Tea Liqueur
1 oz. SKYY Vodka
2 oz Acai Berry juice
Squeeze fresh lemon
Shake/Strain
Midori, the Japanese word for “green”, accentuates cocktails by adding a vibrant punch of color and a sweet melon taste. Its versatility lends itself to be a part of a wide range of cocktails. This holiday, Melon, Passion Fruit and Mango blend to create the luscious MIDORI Geisha Girl.
MIDORI Geisha Girl
1.5 oz. Midori Melon Liqueur
2.5 oz X Rated Fusion Liqueur
1 oz. Mango juice
Squeeze fresh lemon
Pinch of cayenne pepper
Shake/Strain into a cocktail glass
Garnish with a mango heart or lemon wheel
ZEN, America’s first green tea liqueur, is made using the finest Japanese tea leaves and pure waters of Japan. The ZEN Passion mixes ZEN Green Tea Liqueur with berry juice, giving it a lovely shade of rouge.
ZEN Passion
3 pieces of ginger CRUSHED
1 oz ZEN Green Tea Liqueur
1 oz. SKYY Vodka
2 oz Acai Berry juice
Squeeze fresh lemon
Shake/Strain
Midori, the Japanese word for “green”, accentuates cocktails by adding a vibrant punch of color and a sweet melon taste. Its versatility lends itself to be a part of a wide range of cocktails. This holiday, Melon, Passion Fruit and Mango blend to create the luscious MIDORI Geisha Girl.
MIDORI Geisha Girl
1.5 oz. Midori Melon Liqueur
2.5 oz X Rated Fusion Liqueur
1 oz. Mango juice
Squeeze fresh lemon
Pinch of cayenne pepper
Shake/Strain into a cocktail glass
Garnish with a mango heart or lemon wheel
Animal Welfare Approved Program Sponsors Thanksgiving Dinner in New York
Animal Welfare Approved is sponsoring a Thanksgiving meal in partnership with the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. The dinner will be served from 1:00-4:00 pm on Wednesday, November 26 for an estimated 700 low-income New Yorkers.
The meal will feature roasted heritage breed turkeys from Frank Reese's Good Shepherd Turkey Ranch in Lindsborg, KS. Chefs will also prepare dishes using drumsticks and wings from these birds to demonstrate that it is possible to cook a healthy, nutritious and delicious meal on a budget using high-quality value cuts from humanely raised animals. Leading the kitchen that day will be David Schuttenberg, head chef at Cabrito and Nate Gross, head chef at the Food Bank's Community Kitchen.
The kitchen will open at 6:00 am to allow time for the heritage birds to be slow roasted for the meal and for the fresh vegetables from Greenmarket farmers to be prepared. A film crew from peoplewhofeedus.com will tape the preparation of the meal for educational use, so that others can learn how to prepare value cuts from these slower-growing, pasture-raised birds
Heritage turkeys were once critically endangered, but Frank Reese, a preeminent turkey expert, developed his Heritage Turkey Project in 2002--in partnership with Patrick Martins of Heritage Foods USA--to continue these lines, raising his turkeys under the Animal Welfare Approved program's high-welfare standards. Good Shepherd turkeys live their lives on pastures where they forage, graze and fly (behaviors that conventionally raised birds are not able to do). Good Shepherd's turkeys have consistently been voted the best tasting bird on the market by chefs and food writers alike.
The New York Times' 2006 blind tasting, conducted by Marian Burros, confirmed that the white and dark meat "delivered the essence of old-fashioned turkeyness. The white was succulent; even the richer dark meat was tender." Heritage Foods USA distributes Good Shepherd Turkeys in New York City.
"We are honored to work with the Food Bank during this holiday season and to partner with Good Shepherd, Heritage Foods, thepeoplewhofeedus.com, Cabrito and Greenmarket, to prepare and share a meal that features meat from humanely raised turkeys and vegetables from sustainable family farms that sell their products at Greenmarkets across the city," remarked Animal Welfare Approved program director Andrew Gunther, formerly of Whole Foods Market.
Gunther continued, "People are waking up to the truth about the way farm animals are raised, and better understand the confinement systems prevalent today. We are very proud that the Animal Welfare Approved food label has been noted for assuring consumers that animals have been raised with the 'most stringent' animal welfare standards available, according to the World Society for the Protection of Animals. We are the only program that prohibits confinement and dual production."
Doors open at 1:00 pm on Wednesday, November 26 at the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. Information at www.AnimalWelfareApproved.org.
The meal will feature roasted heritage breed turkeys from Frank Reese's Good Shepherd Turkey Ranch in Lindsborg, KS. Chefs will also prepare dishes using drumsticks and wings from these birds to demonstrate that it is possible to cook a healthy, nutritious and delicious meal on a budget using high-quality value cuts from humanely raised animals. Leading the kitchen that day will be David Schuttenberg, head chef at Cabrito and Nate Gross, head chef at the Food Bank's Community Kitchen.
The kitchen will open at 6:00 am to allow time for the heritage birds to be slow roasted for the meal and for the fresh vegetables from Greenmarket farmers to be prepared. A film crew from peoplewhofeedus.com will tape the preparation of the meal for educational use, so that others can learn how to prepare value cuts from these slower-growing, pasture-raised birds
Heritage turkeys were once critically endangered, but Frank Reese, a preeminent turkey expert, developed his Heritage Turkey Project in 2002--in partnership with Patrick Martins of Heritage Foods USA--to continue these lines, raising his turkeys under the Animal Welfare Approved program's high-welfare standards. Good Shepherd turkeys live their lives on pastures where they forage, graze and fly (behaviors that conventionally raised birds are not able to do). Good Shepherd's turkeys have consistently been voted the best tasting bird on the market by chefs and food writers alike.
The New York Times' 2006 blind tasting, conducted by Marian Burros, confirmed that the white and dark meat "delivered the essence of old-fashioned turkeyness. The white was succulent; even the richer dark meat was tender." Heritage Foods USA distributes Good Shepherd Turkeys in New York City.
"We are honored to work with the Food Bank during this holiday season and to partner with Good Shepherd, Heritage Foods, thepeoplewhofeedus.com, Cabrito and Greenmarket, to prepare and share a meal that features meat from humanely raised turkeys and vegetables from sustainable family farms that sell their products at Greenmarkets across the city," remarked Animal Welfare Approved program director Andrew Gunther, formerly of Whole Foods Market.
Gunther continued, "People are waking up to the truth about the way farm animals are raised, and better understand the confinement systems prevalent today. We are very proud that the Animal Welfare Approved food label has been noted for assuring consumers that animals have been raised with the 'most stringent' animal welfare standards available, according to the World Society for the Protection of Animals. We are the only program that prohibits confinement and dual production."
Doors open at 1:00 pm on Wednesday, November 26 at the Food Bank For New York City's Community Kitchen of West Harlem, located at 252 West 116 Street, Manhattan. Information at www.AnimalWelfareApproved.org.
Tuesday, October 28, 2008
2008 World Pastry Champion joins The French Pastry School
2008 World Pastry Champion, Dimitri Fayard has joined the faculty as Chef Instructor at The French Pastry School in Chicago . Fayard and his team won the World Pastry Championship in August of this year. He was named one of the Top Ten Pastry Chefs in America in 2007. Chef Fayard specializes in flavor profiles and will teach the French cakes and tarts portion of the 24-week "L'Art de la Pâtisserie" program beginning in January, 2009.
Fayard came to Chicago from Las Vegas where he had been an Assistant Pastry Chef at the Bellagio Hotel. In 2002 he was part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef. One year later, he and his wife, Keli Fayard opened their business, Vanille Pâtisserie in Chicago.
Additional awards include three gold medals at the Atlanta Pastry Classic Competition in 2001. He took the silver medal at the National Pastry Championship in 2003. Fayard and his team took the gold medal at the 2008 World Pastry Championship in Nashville, Tennessee.
"Dimitri shows great devotion to the art of pastry," said Jacquy Pfeiffer, co-owner and co-founder of The French Pastry School. "He'll be an inspiration to his students as someone who continually challenges himself."
Originally from Auch, France, Fayard first came to the United States at age 19 to work for François Payard's Pâtisserie and Bistro in New York City. In 2000, he became the Assistant Pastry Chef at the Bellagio Hotel in Las Vegas, doing pastry production for four restaurants, a 24-hour café, two pastry shops, room service, desserts, and all wedding cakes.
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. , offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
Fayard came to Chicago from Las Vegas where he had been an Assistant Pastry Chef at the Bellagio Hotel. In 2002 he was part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef. One year later, he and his wife, Keli Fayard opened their business, Vanille Pâtisserie in Chicago.
Additional awards include three gold medals at the Atlanta Pastry Classic Competition in 2001. He took the silver medal at the National Pastry Championship in 2003. Fayard and his team took the gold medal at the 2008 World Pastry Championship in Nashville, Tennessee.
"Dimitri shows great devotion to the art of pastry," said Jacquy Pfeiffer, co-owner and co-founder of The French Pastry School. "He'll be an inspiration to his students as someone who continually challenges himself."
Originally from Auch, France, Fayard first came to the United States at age 19 to work for François Payard's Pâtisserie and Bistro in New York City. In 2000, he became the Assistant Pastry Chef at the Bellagio Hotel in Las Vegas, doing pastry production for four restaurants, a 24-hour café, two pastry shops, room service, desserts, and all wedding cakes.
The French Pastry School, founded by Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. , offers the best possible pastry instruction taught by master pastry chefs who have attained the highest achievements in their craft. Our programs are ideal for anyone interested in pastry from the career changer to the professional to the novice.
Green Smoothies
We all know that we aren't getting enough green leafy veggies in our diet, but what's a red-blooded, meat and potatoes American supposed to do? The stuff that's good for you always tastes so bad...until now! In Green for Life, author Victoria Boutenko teaches you how to make the world-renown green smoothie and love each refreshing sip.
Dr. A. William Menzin, former consultant to the World Health Organization, professor and physician at Harvard Medical School says, "This remarkable woman has developed a strategy for helping ordinary Americans (the ones who love ice cream and steak and French fries and pizza) introduce green living foods into their life in a delicious and habit forming way."
A green smoothie is a mix of mostly greens and fruits pureed into gorgeous verdant concoctions, which are not only healthful, but tasty as well. The book is loaded with many delectable recipes. But, this book isn't just some trendy, new craze. Boutenko backs up her dietary claims with hard science.
She developed the green smoothie after realizing that chimpanzees share almost 99.4% of their genes with humans, and yet our diets couldn't be more different. Chimps eat mostly greens, blossoms and fruit. Americas, on the other hand, ingest large amounts of cooked carbohydrates, like rice and pasta. After additional research and investigation, Boutenko saw how disease resistant chimps are and began to look at incorporating more greens into her diet. After some trial and error, the green smoothie was born.
"Whenever friends or customers came in, they saw a big green cup next to my computer and I treated them to a sample of my new discovery." Says Boutenko. "To my great satisfaction, everybody loved it, despite their different dietary habits." Catch the "green wave" today!
Green for Life is available from www.rawfamily.com, www.Borders.com, www.BarnesandNoble.com, www.Amazon.com, Baker & Taylor, and Whole Foods Market.
Dr. A. William Menzin, former consultant to the World Health Organization, professor and physician at Harvard Medical School says, "This remarkable woman has developed a strategy for helping ordinary Americans (the ones who love ice cream and steak and French fries and pizza) introduce green living foods into their life in a delicious and habit forming way."
A green smoothie is a mix of mostly greens and fruits pureed into gorgeous verdant concoctions, which are not only healthful, but tasty as well. The book is loaded with many delectable recipes. But, this book isn't just some trendy, new craze. Boutenko backs up her dietary claims with hard science.
She developed the green smoothie after realizing that chimpanzees share almost 99.4% of their genes with humans, and yet our diets couldn't be more different. Chimps eat mostly greens, blossoms and fruit. Americas, on the other hand, ingest large amounts of cooked carbohydrates, like rice and pasta. After additional research and investigation, Boutenko saw how disease resistant chimps are and began to look at incorporating more greens into her diet. After some trial and error, the green smoothie was born.
"Whenever friends or customers came in, they saw a big green cup next to my computer and I treated them to a sample of my new discovery." Says Boutenko. "To my great satisfaction, everybody loved it, despite their different dietary habits." Catch the "green wave" today!
Green for Life is available from www.rawfamily.com, www.Borders.com, www.BarnesandNoble.com, www.Amazon.com, Baker & Taylor, and Whole Foods Market.
Monday, October 27, 2008
Bowling with frozen turkeys; unusual Thanksgiving getaway package
CoCo Key Water Resort at Cherry Valley Lodge today unveiled a one-of-a-kind Thanksgiving getaway package. Available Nov. 1-30, 2008, guests will bowl strikes and spares with – get this – a frozen turkey as part of the “Spare” Turkey Bowl package. Families will have the time of their lives and create memories they’ll talk about for years during this wild event. In addition, they’ll have the opportunity to give back to region’s most needy families. Reservations and information are available at (800) 788-8008 or www.cherryvalleylodge.com.
A portion of the proceeds from the Turkey Bowl will go to Operation Share of Licking County. Along with turkey bowling, the “Spare” Package will include an entire weekend of relaxing, yet memorable, family fun. The “Spare” Package starts at just $239 and includes:
· One night of deluxe overnight accommodations for four at Cherry Valley Lodge
· Four passes to CoCo Key Water Resort, good all day on the day of check in and the day of check out
· Two $10 arcade passes
· Two tickets to “CoCo Lanes,” a fun-filled faux bowling alley with the most unique bowling balls ever: real frozen turkeys; open Saturday and Sunday during water park hours Nov. 1-30.
· Four waterpark day passes to use during a future visit to CoCo Key Water Resort
· One 15-pound frozen turkey upon departure -- or guests may choose to donate their turkey to Operation Share of Licking County food bank
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guestrooms offer luxurious appointments. The full-service Banyan Leaf Spa, heated indoor pool, superb dining, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge unforgettable.
A portion of the proceeds from the Turkey Bowl will go to Operation Share of Licking County. Along with turkey bowling, the “Spare” Package will include an entire weekend of relaxing, yet memorable, family fun. The “Spare” Package starts at just $239 and includes:
· One night of deluxe overnight accommodations for four at Cherry Valley Lodge
· Four passes to CoCo Key Water Resort, good all day on the day of check in and the day of check out
· Two $10 arcade passes
· Two tickets to “CoCo Lanes,” a fun-filled faux bowling alley with the most unique bowling balls ever: real frozen turkeys; open Saturday and Sunday during water park hours Nov. 1-30.
· Four waterpark day passes to use during a future visit to CoCo Key Water Resort
· One 15-pound frozen turkey upon departure -- or guests may choose to donate their turkey to Operation Share of Licking County food bank
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guestrooms offer luxurious appointments. The full-service Banyan Leaf Spa, heated indoor pool, superb dining, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge unforgettable.
New Leinenkugel's 1888 Bock Inspired by Historic Family Recipe
Sharpen your pencils, the newly launched Leinenkugel’s 1888 Bock is ready for a test. The Jacob Leinenkugel Brewing Company, the brand born in Wisconsin’s Northwoods 141 years ago to serve thirsty lumberjacks, is introducing a true bock-style beer whose roots date back 120 years. Tapping an original Leinenkugel family recipe, the brewery will produce a new late winter / early spring seasonal brew with a foam collar thick enough to hold a pencil upright, Leinenkugel’s 1888 Bock.
Available January through March 2009, Leinenkugel’s 1888 Bock features a robust head which seizes the rich aroma of toasted and caramel malts. The flavor of this full-bodied brew is heavily defined by the Munich malts and the 20 to 25-day cold lagering process which creates a smooth, toasted malt flavor. Leinenkugel’s 1888 Bock also features Caramel, Pale and two-row Chocolate malts while Cluster hops add a touch of citrus character.
“We’re delighted to tap Leinenkugel’s storied brewing history to produce 1888 Bock and continue to invigorate our portfolio,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that 1888 Bock is being released on the heels of the new holiday seasonal Fireside Nut Brown. “Our loyal fans have told us they’re looking for adventurous new craft beers to enjoy throughout the seasons and new 1888 Bock delivers.”
In the spring of 1888, after 21 years of brewing in Chippewa Falls and one of the harshest winters anyone in the Midwest could remember, the then Jacob Leinenkugel Spring Brewery staff realized Leinie fans were primed for the brand’s first seasonal brew. So, they produced a hearty bock beer, a style that rose to popularity as a source of sustenance for monks during the Lenten fasting season and can be traced back to14th century Germany.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., 1888 Bock is the perfect complement for foods with big flavors such as roasted and game meats as well as strong cheese such as Gruyere, Swiss and aged Cheddar.
Leinenkugel’s 1888 Bock contains 5.1 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. 1888 Bock retails for approximately $6.49 to $7.99 a 6-pack. The bitterness is an 18 IBU and the color is a 32 SRM.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to the new 1888 Bock, Leinenkugel’s offers three other limited-release seasonal beers including summer favorite Leinenkugel’s Summer Shandy, Leinenkugel’s Oktoberfest and Fireside Nut Brown. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
Available January through March 2009, Leinenkugel’s 1888 Bock features a robust head which seizes the rich aroma of toasted and caramel malts. The flavor of this full-bodied brew is heavily defined by the Munich malts and the 20 to 25-day cold lagering process which creates a smooth, toasted malt flavor. Leinenkugel’s 1888 Bock also features Caramel, Pale and two-row Chocolate malts while Cluster hops add a touch of citrus character.
“We’re delighted to tap Leinenkugel’s storied brewing history to produce 1888 Bock and continue to invigorate our portfolio,” says Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company, who notes that 1888 Bock is being released on the heels of the new holiday seasonal Fireside Nut Brown. “Our loyal fans have told us they’re looking for adventurous new craft beers to enjoy throughout the seasons and new 1888 Bock delivers.”
In the spring of 1888, after 21 years of brewing in Chippewa Falls and one of the harshest winters anyone in the Midwest could remember, the then Jacob Leinenkugel Spring Brewery staff realized Leinie fans were primed for the brand’s first seasonal brew. So, they produced a hearty bock beer, a style that rose to popularity as a source of sustenance for monks during the Lenten fasting season and can be traced back to14th century Germany.
Brewed in small, high-quality batches at Leinenkugel’s brewery in Chippewa Falls, Wis., 1888 Bock is the perfect complement for foods with big flavors such as roasted and game meats as well as strong cheese such as Gruyere, Swiss and aged Cheddar.
Leinenkugel’s 1888 Bock contains 5.1 percent alcohol by volume (ABV) and is available where Leinenkugel’s is sold in 6 and 12 pack bottles and on draft. 1888 Bock retails for approximately $6.49 to $7.99 a 6-pack. The bitterness is an 18 IBU and the color is a 32 SRM.
About Leinenkugel’s
Leinenkugel’s, brewed in Chippewa Falls, Wisconsin, is the leading craft brewer in the upper Midwest. Year-round offerings include Leinenkugel’s Sunset Wheat, Honey Weiss, Berry Weiss, Leinie’s Red, Creamy Dark, Original and Light. In addition to the new 1888 Bock, Leinenkugel’s offers three other limited-release seasonal beers including summer favorite Leinenkugel’s Summer Shandy, Leinenkugel’s Oktoberfest and Fireside Nut Brown. For more information on the rich history of Leinenkugel’s, visit www.leinie.com.
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