Month: July 2020

Midwest Made: Honeyed Raspberry and White Chocolate Cream Pie

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After more than a decade of living in California, Shauna Sever resettled with her family in her home state of Illinois and rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen, developing what she calls the 5 tenets of Midwest baking: Bake Big, Bake Easy, Bake with Purpose, Bake from the Past, and Bake in the Present. You may have seen Shauna discussing these tenets and sharing some of her favorite Midwest foods recently on CBS This Morning: Saturday.

As she’ll tell you: “From the Dakotas to Ohio, from Minnesota to Missouri, the Midwest is a veritable quilt of twelve states full of history, values, recipes, people, and places that make up the baking culture of the Heartland.” And with MIDWEST MADE, Sever offers bold recipes for treats we’ve come to know as all-American—from Bundt cakes to brownies—most traced to German, Scandinavian, Irish, Polish, French, Arab, and Italian immigrant families that came to call the American Midwest their home. Recipes include             Swedish Flop, Polish Paczki, Danish Kringle, German Lebkuchen, Candy Bar Baklava, Ozark Skillet Cake, Cleveland-Style Cassata Cake, Nebraskan Runzas, Apricot and Orange Blossom Kolacky, Dark-Chocolate Pecan Mandelbrot, Marshmallow Haystacks and so much more…

Here’s one that you’ll be sure to love.

Honeyed Raspberry and White Chocolate Cream Pie
Serves 8 to 10
From the outset, this pie appears to be one of those floaty, feminine food things, because it’s just so dang pretty. However! The fluff factor here—a cloud of white chocolate cream, bolstered by cream cheese—is quickly tempered by the thick raspberry layer beneath it, sharp and nubbly with all those nutty little berry seeds, which I happen to love. The mix of cooked and raw berries help to intensify the raspberry flavor, making you wonder: why there aren’t more raspberry pies out there, anyway?

Midwest Made by Shauna Sever.

CRUST:
2 ounces/57 g high-quality white chocolate, chopped
1 tablespoon heavy whipping cream
1 single batch My Favorite Pie Crust (see recipe at bottom), blind baked and cooled
FILLING:
2/3 cup/132 g granulated sugar
1/4 cup/32 g cornstarch
1/4 teaspoon fine sea salt
1 cup/225 g lukewarm water
3 tablespoons/63 g honey
1 teaspoon freshly squeezed lemon juice
4 cups/500 g fresh raspberries, divided
1 tablespoon unsalted butter
TOPPING:
1 cup/240 g heavy whipping cream, very cold
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 ounces/113 g full-fat cream cheese
4 ounces/113 g high-quality white chocolate, melted and cooled

Prepare the crust: Combine the white chocolate and cream in a small, microwave-safe bowl. Microwave with 20-second bursts on medium, stirring until smooth. Spread evenly over the bottom of the cooled crust. Allow to set at room temperature.

In a 3- to 4-quart/2.8 to 3.75 L saucepan, whisk together the sugar, cornstarch, and salt until lumpfree.
Whisk in the lukewarm water, honey, and lemon juice. Add 2 cups/250 g of the raspberries. Cover and set the pan over high heat. Bring to a boil, stirring occasionally. Once the berries begin to break down and the mixture is slowly bubbling all over the surface like lava, cook for 2 timed minutes, stirring often. Stir in the butter. Remove the pan from the heat and let cool completely, about 1 hour.

Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla and almond extract until stiff peaks form. Transfer the whipped cream to a clean bowl. Swap out the whisk attachment for the paddle. Add the cream cheese and melted white chocolate to the mixer bowl (no need to clean it). Beat on medium speed until smooth and creamy. Gently stir about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream.

Assemble the pie: Scatter 1 cup of the remaining berries over the bottom of the crust. Spoon the raspberry filling over them, then add the remaining berries on top. Pipe or dollop the white chocolate cream topping over the pie, leaving a 1-inch/2.5 cm border of the ruby red filling all around the edges. Refrigerate for at least 3 hours to set. Let soften at room temperature for about 20 minutes before serving.

My Favorite Pie Crust
Pie crust purists will likely object, but I’m a big believer in using a food processor for pie crust making. If you don’t overdo it, it just doesn’t get any easier or faster.

We’ve all heard a thousand times that keeping the fat as cold as possible is the key to great pie crusts, and that’s certainly a great tip. But I add a few pinches and splashes that I consider insurance, for when the kitchen is hot or I’m distracted by any number of children or things.
Vinegar is great for tenderness: I like red wine vinegar, but cider vinegar is good, too. A little pinch of baking powder makes a flakier crust a little more foolproof in case you happen to overwork the dough (happens to the best of us). For a crust with a savory filling, I include the smaller amounts of sugar as listed here for flavor and browning. For sweet pies, use 1 or 2 tablespoons, as you like.

SINGLE
MAKES: 1 (9- or 10-inch/23 or 25 cm) round bottom pie or tart crust
11/3 cups/170 g unbleached all-purpose flour, spooned and leveled
1 teaspoon to 1 tablespoon granulated sugar (see headnote)
1/2 teaspoon fine sea salt
1/8 teaspoon baking powder
1/2 cup/113 g very cold unsalted butter, cubed
1/4 cup/57 g ice water
11/2 teaspoons red wine vinegar
SPECIAL NOTES > Pat the finished dough into a round disk before wrapping and chilling to make rolling it into a circle later much easier.

DOUBLE

MAKES: 1 (9- or 10-inch/23 or 25 cm) round double-crusted or lattice-topped pie
22/3 cups/340 g unbleached all-purpose flour, spooned and leveled
2 teaspoons to 2 tablespoons granulated sugar (see headnote)
1 teaspoon fine sea salt
1/4 teaspoon baking powder
1 cup/225 g very cold unsalted butter, cubed
1/2 cup/113 g ice water
1 tablespoon red wine vinegar
SPECIAL NOTES > Divide the dough in half before shaping and wrapping. For a lattice top, make one disk slightly larger for the bottom crust.

SLAB
MAKES: 1 (10 x 15-inch/30 x 43 cm) slab pie
51/3 cups/680 g unbleached all-purpose flour, spooned and leveled
4 teaspoons to 4 tablespoons granulated sugar (see headnote)
2 teaspoons fine sea salt
1/2 teaspoon baking powder
2 cups/453 g very cold unsalted butter, cubed
1 cup/225 g ice water
2 tablespoons red wine vinegar

SPECIAL NOTES: Make the dough in 2 batches (2 recipes of the doubled recipe, left), for the top and bottom crusts. Shape and wrap each batch separately.

METHOD: In the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds. Add the remaining cold butter and pulse about 10 times, until this batch of butter cubes is broken down by about half.

In a measuring cup, combine the water and vinegar. Add about three quarters of the liquid to the bowl. Pulse about 10 times, or until the dough begins to form a few small clumps. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done. If not, add an additional 1/2 tablespoon of vinegared water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together. Turn out the mixture onto a work surface. With a few quick kneads, gather the dough into a mass.

For a single crust, pat the dough into a disk, wrapping tightly in plastic wrap. For double crust, divide the dough in half and shape into disks. For 2 slab crusts, shape each half of the dough into a 5 x 8-inch/12.5 x 20 cm rectangle. Refrigerate for at least 2 hours before rolling.
TIP > The dough will keep tightly wrapped in the fridge for up to a week, and in the freezer for up to 6 months.

Reprinted with permission from MIDWEST MADE © 2019 by Shauna Sever, Running Press.

Beautiful Vieux Montreal: Now Open for Summer Fun

Canada, Culture, Food, Historic Architecture, Historic Cookery, Historic Restaurants, History, Road Trips, Travel, UNESCO World Heritage Site, Williams Sonoma

Great news for those who love this lovely city–the dining rooms and terraces of Montréal’s wonderful restaurants are now open. It’s time to sample the culinary delights of the recently re-opened Experience Old Montréal restaurants (note that each restaurant makes a determination as to how many patrons can be served both inside and outside in order to respect the two-metre physical distancing rules, unless the patrons come from the same private residence or there is a physical barrier between them). Many Montréal restaurants continue to offer takeout and delivery service. Bars have been allowed to reopen since June 25, although they must respect the same sanitary protocols as restaurants and patrons must be seated – no dancing or standing at the bar. All bars must now close at midnight.

For those new to this beautiful historic section of the city, this is the perfect change to explore some of the most beloved restaurants and bars in Old Montreal. Not matter what meal– breakfast, lunch, dinner or brunch or what cuisine–French brasserie or bistro, Italian and pizza, Japanese izakaya and sushi, along with some of the best steaks in Montreal–it’s all there. Montreal bars are also perfect for a night out for drinks with friends or your office happy hour!

Enjoy the steaks and patio dining at Vieux-Port Steakhouse; the Paris-inspired menu from the Golden Age of French brasseries at Brasserie 701,

Dine overlooking the Saint-Lawrence River at Taverne Gaspar located on de la Commune Street, right next to the Auberge du Vieux-Port.

Gaming establishments like the Casino de Montréal and its restaurants such as Ajia, L’Atelier de Joël Robuchon and Pavillon 76 and will hopefully be opening soon. L’Instant, the deli, is scheduled for opening on August 3.

For jazz there’s the atmospheric Modavie, the city’s hottest jazz bar and bistro. Enjoy live music while dining and stay for a drink or two to continue enjoying the sounds of some the best jazz musicians around.

History and elegance combine at L’Auberge Saint-Gabriel with its arched stone entrance and glossy red facade. Built in  built in 1688 by a French soldier, it was the first auberge (the French term for inn) in North America to receive a liquor licence, on March 4, 1754. Specializing in French and Quebecois and just steps away from the Notre–Dame Basilica, it’s location and style–stone walls and rich materials creates that wonderful sense of being in Old Paris when dining here.

To get in the mood to visit the restaurants of Old Montreal, may we suggest cooking a classic cassoulet as a start. So turn on your favorite jazz riffs, open a bottle of French wine, prepare the meal and, oh yes, most importantly, book a flight to Montreal.

The following is adapted from a recipe by Thomas Keller, Chef/Owner of the famed The French Laundry.

Photo courtesy of Williams Sonoma.

Thomas Keller’s Slow-Cooker Cassoulet

  • 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. canola oil
  • 1 cup panko
  • 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
  • 4 cups coarsely chopped yellow onions (about 3 medium onions)
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup tomato paste
  • 1 can (35 oz.) peeled Italian plum tomatoes, drained and
      coarsely chopped
  • 2 cups chicken broth
  • 12 cups cooked Great Northern beans or other small white
      beans, drained
  • 6 fully cooked or smoked chorizo or garlic sausage links,
      about 1 1/2 lb. total, each halved on the diagonal
  • 1 garlic head, halved crosswise
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1 lb. baguette, cut into 1/2-inch-thick slices
  • Extra-virgin olive oil for brushing
  • Coarse sea salt, such as sel gris, for garnish

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

Celebrating National Cheesecake Day: A Brief History with Recipes

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Separately, cheese and cake are among my favorite food groups and, I will hazard a guess, of those around the world. Combined, their rich flavors are amazing and the reason why cheesecake is celebrated every year on July 30. But before we get into how to make cheesecake, courtesy of recipes from King Arthur Baking Company, one of the oldest businesses in the country having been founded in 1790 in Boston, Massachusetts, by Henry Wood. At the time, according to the company’s history, there were 13 states in the new United States. George Washington was America’s first president. And Henry Wood began importing flour from England, establishing his business at Boston’s Long Wharf. Henry Wood & Company, the original ancestor of King Arthur Baking Company, was the first flour company in the young United States — and first food company in New England.

Maple Cream Pie. Photo and recipe (see below) courtesy of King Arthur Flour, now the King Arthur Baking Company.

HISTORY OF NATIONAL CHEESECAKE DAY

Cheesecake can be traced back to ancient Greece though the recipe then consisted of such ingredients as cheese, flour, and honey and was a dish fed to the Greek athletes during the 776 B.C. The recipe stayed basically the same until around the time the Romans conquered Greece, adding eggs to the list of ingredients and baking the mixture into a cheese-like cake.

In 1872, New York dairyman William Lawrence unintentionally came up with cream cheese while he was trying to replicate a creamy white cheese made from whole or partly skimmed milk called Neufchâtel as it originated from Neufchatel, France. He instead ended up with cream cheese but that was okay because it became so popular and the demand for it so high that it was packaged and distributed to local stores in the area. Intriguingly, cream cheese is now a big hit in France.

The next advance for cheesecake came about when Arnold Reuben, a German immigrant living in New York ate a cheese pie. He liked the dessert so much, that he experimented until he came up with what we think of as New York Cheesecake. The difference between the New York-style and others is the use of heavy cream and eggs which produces a dense, velvety and smooth consistency that is then nestled into a shortbread crust.

Company headquarters in Norwich, Vermont. Photo courtesy of King Arthur Baking Company.

The popularity of the New York Cheesecake increased so much that different cities came up with their own versions such as Chicago and Pennsylvanian cheesecakes. All these cheesecakes became so embedded in America’s culinary culture that in 1985, July 30 was designated as National Cheesecake Day.

The following recipes are courtesy of King Arthur Flour.

New York Cheesecake (see recipe below). Photo courtesy of King Arthur Baking Company.

Maple Cream Pie
By Gwen Adams

Crust
6 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 1/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons granulated sugar
1/8 teaspoon salt
Filling
3 cups half & half
1/2 cup maple syrup
4 large egg yolks
1 cup brown sugar
1/3 cup cornstarch, sifted
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple flavor, optional
Whipped cream
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar

To make the crust: Mix the butter and cream cheese until well blended. Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F.

Roll the dough on a floured surface until it’s 12″ in diameter. Place it into a 9″ pie pan. Shape and crimp the crust. Line the crust with aluminum foil and pie weights or uncooked beans. Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.

To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 to 12 minutes.

Remove from the heat and add the maple flavor and vanilla.

Pour the filling into the cooled pie shell. Cover and refrigerate for at least 4 hours, preferably overnight.

Roll the chilled, rested dough to a 12″ to 13″ circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

To pre-bake the crust: Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

To bake: Place the pie on a parchment- or foil lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.

For the whipped cream: Whisk the heavy cream and vanilla until stiff peaks form.
Whisk the sugar into the whipped cream. Generously dollop on to individual slices of pie.

Tips from King Arthur Bakers
We recommend using only real maple syrup in this recipe. The imitation stuff just isn’t strong enough and will result in a pie with minimal flavor.

King Arthur Flour. 2012. Justin Cash Photography

Bourbon Ginger Pecan Pie

Crust
Filling
1 recipe Classic Single Pie Crust
1 large egg, beaten with 1 tablespoon water
3/4 cup dark brown sugar, packed
1/2 cup Grade A very dark maple syrup (cooking maple syrup)
3 large eggs, lightly beaten
3 tablespoons good bourbon, optional
2 teaspoons finely grated fresh ginger
1 teaspoon ginger
1/4 teaspoon sea salt
1 1/2 cups pecan pieces
1/4 cup mini diced ginger

To make the crust: Grease and flour a 9″ pie pan.

Roll the chilled, rested dough to a 12″ to 13″ circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

To pre-bake the crust: Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

Company Headquarters. Photo courtesy of King Arthur Baking Company.

To bake: Place the pie on a parchment- or foil lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.

New York Cheesecake

Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 large egg, at room temperature

Filling
2 pounds (four 8-ounce packages) cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons King Arthur Unbleached All-Purpose Flour
zest of 1 lemon
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Fruit glaze
1 or 2 14.5 ounce cans of tart cherries in water, or 4 cups fresh or frozen fruit*
1 cup (water
1/2 cup granulated sugar
1 1/2 to 2 tablespoons cornstarch
3 drops red food coloring, optional

*Using 2 cans of cherries will give you enough leftover fruit to serve alongside individual slices.

Preheat the oven to 400°F. Lightly grease a 10″ springform pan.

To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms. Press the dough on the bottom and an inch up the sides of the prepared pan; prick it all over with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.
Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake

are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

Photo courtesy of King Arthur Baking Company.

To make the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens. Remove from the heat and add the food coloring and the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.

King Arthur Flour, now King Arthur Baking Company, is an employee-owned company that first opened in 1790. Every one of their employees are bakers at heart and are described in the company’s literature as being for generations there with you as you bake. King Arthur Baking Company’s mission is to be the ultimate resource and inspiration in the kitchen, to inspire connections and community through baking, and to use our business as a force for good.

Disco Cubes: Ice is a big part of the mix in making great cocktails

Chroncile Books

Creating artisanal ice for large scale events, private clients and parties in Los Angeles is a continuation of Leslie Kirchhoff’s career as an artist, DJ and photographer for high-end magazines like Vogue. Feeling a little stifled and less than creative in her day-to-day work doing magazine shoots, she hit upon the idea of ice cubes as works of art–albeit not very permanent ones. She also realized that while putting large ice cubes in drinks was trendy, putting something in the ice cube itself wasn’t being done. Using that as a springboard she started Disco Cubes, where she creates handcrafted ice so beautiful and/or unique that it turns a mere cocktail into a showpiece.

         “The cube itself is just the container for whatever you put inside, like a tiny 3-dimensional blank canvas where gravity doesn’t quite exist,” says Kirchhoff who describes great cocktails as similar to multi-sensory sculptures. “Mixologists are truly becoming artists, much like chefs have become. You have the architectural elements, like the shape and texture of the glassware, the color and clarity of the drink. Every element is so carefully calculated that it’s a wonder why more people aren’t experimenting with ice.”

Now Kirchhoff is sharing her ice cube recipes in the recently released Disco Cube Cocktails: 100+ innovative recipes for artful ice and drinks. The name Disco harkens to both a renewed interest in the designs, clothing and aesthetics of that era as well as her own work as a DJ. Kirchhoff also is very much influenced in her ice works by Danish designer Verner Panton who she describes as an inventor as well and the first to make a single-form injection-molded chair.

          I just love everything about him,” she says, impressed by Panton’s ability to find a balance between the weird and the practical while have fun doing so.  

         A perfectionist when it comes to cubes, Kirchhoff also read up on the physics of freezing and talks about polishing ice cubes to make them perfect. In other words, Disco Cubes isn’t just cracking open an ice cube tray or putting a glass under the dispenser on the refrigerator.

Some of her recipes have multiple steps and include ingredients we’re not likely to have on hand. Others are simpler and those are the ones I’m starting off with here. If you like them and want to go more experimental, I’ve included the more complicated ones at the end.

HERBAL SPEARS
Makes 4 Spears
4 fresh herb sprigs [about 4 inches long]
5¼ in clear Collins cube mold

Place one herb sprig into each Collins cube compartment. Fill the mold with water and freeze until solid, about 30 hours.
Remove the cubes from the mold, polish them, and keep frozen until ready to use.
Polishing Cubes
As with metal that needs polishing or wood that needs sanding, ice sometimes needs a little love before it’s ready for its close-up. Cubes may have seams from two-part molds, lumpy tops, or other imperfections you want to smooth out. This process must be done quickly, especially in a warm environment.
Shaping Herbal Spears
A sharp paring knife can easily skim off the seam from an ice sphere. Hold the cube with a microfiber cloth in one hand, while carefully carving with the knife facing toward you, rotating the sphere away from you as you go.

HOT SAUCE SHATTER
These are easy to make and can be used in drinks such as Bloody Marys, Margaritas and Michelada (chilled Mexican beer mixed with other ingredients such as lime juice and Worcestershire sauce) that require spicing up.
Makes Enough for 10 to 15 Drinks
1 ounce hot sauce
2 cups water
Quarter sheet pan, to use as ice mold

In a glass measuring cup, combine the hot sauce with 2 cups of water. Place a quarter sheet pan in the freezer, and carefully pour the hot sauce mixture directly into the pan. Freeze until solid, about 2 hours.
Pop the entire sheet of ice off the tray and transfer to a 1 gallon freezer bag until ready to use. When ready to serve, with the ice still in the bag, shatter it into various-size pieces [anywhere from 1 to 4 inches, or 2.5 inches in length] using a mallet or rolling pin.

HOLIDAY PUNCH + ROSEMARY WREATH
You don’t have to wait until the holidays to serve this one. It can be a cool summer drink as well.
Makes 24 Servings
Four 750 ml bottles prosecco, chilled
24 ounces Peppered Cranberry Syrup (see recipe below)
16 ounces vodka
¾ ounce orange bitters
1 Rosemary Wreath (see recipe below)

In a large punch bowl, combine the prosecco, cranberry syrup, vodka, and bitters. Stir to mix. Gently add the ice wreath and serve.
Peppered Cranberry Syrup
Makes About 24 Ounces
4 cups cranberries [two 12 ounce packages]
1 cup sugar
4 ounces apple cider vinegar
2 tablespoons peppercorns, coarsely cracked

In a large saucepan over medium-high heat, combine the cranberries, sugar, apple cider vinegar, and peppercorns with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and let cool. Refrigerate the mixture for at least 6 hours, or overnight. Strain it twice through a fine-mesh sieve into a bowl and refrigerate in an airtight container until ready to serve, or for up to 1 week.
Rosemary Wreath
Makes 1 Ice Wreath
1 tablespoon dried hibiscus flowers
One 8 cup Bundt pan
1 or 2 bunches rosemary sprigs

In a large heatproof glass measuring cup, steep the hibiscus flowers in 32 ounces of hot water for 5 minutes.
If using a silicone Bundt pan, place it on a quarter sheet pan.
Arrange the rosemary sprigs in a wreath shape inside the pan. Through a fine mesh strainer, pour the hibiscus tea into the mold, then add 2 cups of water. Use the sheet pan to transfer the mold to the freezer and freeze until solid, about 8 hours, or overnight.
DR. DRAGON + RADISH CUBES
Makes 2 Cocktails
2 Radish Cubes
2 cucumber strips
4 ounces Miso Butter Washed Suntory (see recipe below)
1½ ounces freshly squeezed lemon juice
¾ ounce Radish Simple Syrup (see recipe below)

Place 1 Radish Cube in each of two Old-Fashioned glasses to temper. Add 1 cucumber strip to each glass, circling the cube and touching the side of the glass.
In a cocktail shaker filled with plain ice, combine the whisky, lemon juice, and radish simple syrup. Cover and shake for 15 seconds, then double strain into the glasses.
Radish Cubes
Makes 4 Cubes
4 micro radishes, or small red radishes,
stems trimmed so total size is about 2½ inches
2-inch clear ice cube mold
Place 1 radish in each compartment of the clear cube mold. Fill the mold with water and freeze until solid, about 30 hours. Remove the cubes from the mold, polish them, and keep frozen until ready to use.
Miso Butter Washed Suntory
Makes 2 Cups
4 ounces unsalted butter
1 teaspoon sweet white miso paste (can substitute soy sauce instead)
2 cups Suntory whisky (or other bourbon)

In a small pan set over medium heat, melt the butter. Whisk in miso paste to combine. Remove from heat and let cool slightly. Combine the melted miso butter and bourbon in a lidded wide-mouth container, then cover and shake briefly to combine.
Let sit at room temperature for at least 2 hours, then transfer to the freezer for at least 6 hours or overnight. Remove the hardened butter from the top of the bourbon and set aside, then strain the mixture through a coffee filter set inside a sieve and into another lidded jar. Store infused bourbon in the refrigerator for up to a month.
Radish Simple Syrup*
Makes about ¾ Cup
½ cup sugar
½ cup thinly sliced radishes

In a small saucepan over high heat, combine the sugar and ½ cup of water. Heat, stirring, until the sugar dissolves. Remove from the heat and add the radishes. Cover and let steep at room temperature for at least 2 hours, then strain through a fine-mesh sieve into a lidded jar or bottle.
*Beware the pungent smell of making this simple syrup.
SOUL MAKOSSA + TANGERINE TURMERIC CUBES
“In 1973, Manu Dibango brought an infec¬tious groove from Africa to the dance floors of downtown New York City with his mas¬sive global hit, “’Soul Makossa,’ which flew off shelves so quickly that even DJs had a hard time getting their hands on a copy,” says Kirchhoff. “The infectious sax riff and vocal chant were covered, sampled, and famously ripped off time and time again, most notably by Michael Jackson in ‘Wanna Be Startin’ Somethin’. With these cubes you’ll have a party in your glass faster than you can say ‘ma-mako, ma-ma-sa, mako-mako ssa.’”
Makes 1 Cocktail
1 Tangerine Turmeric Cube (see recipe below)
2 ounces tequila
Soda water or tonic water, for topping off
3 dashes Angostura bitters
Lime wheel, for garnish

Place the Tangerine Turmeric Cube on a cutting board and using a serrated knife cut it diag¬onally through the middle. Place both halves into a white wine glass or Old-Fashioned glass. Pour the tequila over the top, then top with soda or tonic water, bitters, and lime wheel.
Tangerine Turmeric Cubes
Makes 4 Cubes
8 ounces freshly squeezed tangerine juice, strained
2 ounces fresh turmeric juice, strained (see note below)
2 ounces Honey Simple Syrup (see below)
12 dashes of orange bitters
Collins cube tray

In a large glass measuring cup, combine the tangerine juice, turmeric juice, simple syrup, and orange bitters. Pour the mixture into the tray and freeze until solid, about 4 hours.
Simple Honey Syrup
1 cup water
1 cup honey

Combine water and honey in a small saucepan. Bring to a boil over medium-high, stirring constantly until honey dissolves. Remove from heat and let cool about 30 minutes until it is at room temperature. Store refrigerator in airtight container, it should keep for up to 2 weeks.
Note: Turmeric juice can be found locally at Apple Valley Market in Berrien Springs and GNC in Benton Harbor or if you don’t want to buy it then consider mixing a little ground turmeric with carrot or orange juice.
The above recipes are reprinted from Disco Cubes by Leslie Kirchhoff with permission by Chronicle Books, 2020.
Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus, The Herald Palladium, P.O. Box 128, St. Joseph, MI 49085.

SouthWest Germany Showcases its Six UNESCO World Heritage Sites

Europe, Germany, Historic Architecture, History, Road Trips, Southwest Germany, Travel, UNESCO World Heritage Site

The State Tourist Board of Baden-Württemberg, also known as SouthWest Germany, is marking the 75th
anniversary of the UNESCO with a reminder about its extraordinary UNESCO world heritage sites. SouthWest Germany proudly maintains its six UNESCO world heritage sites, including the distinguished and perfectly preserved Cistercian monastery of Maulbronn which was the first in SouthWest Germany‘s UNESCO crown in 1993.

Today SouthWest Germany’s UNESCO range from the oldest cave art in the world to iconic twentieth
century architecture. SouthWest Germany, officially the federal state of Baden-Württemberg, is a beautiful part of Germany that offers green hills and valleys, caves of ancient art and forests, large and small rivers and lakes, as well as great cities,palaces, castles, medieval monasteries and delicious food and wine. What many people do not know is that SouthWest Germany is also home to no less than six of Germany’s 46 UNESCO World Heritage Sites. We present these sites in the order of their own history from oldest to the most modern.

The state’s most recent UNESCO award was made in 2017 but interestingly, it went to one of the oldest
monuments: the caves and art of the ice age in the Swabian Alb, southwest of Stuttgart. When the first modern humans settled in Europe during the last Ice Age about 40,000 years ago, some of them settled in the numerous caves of the Swabian Alb that offered protection. In the caves, they left behind the oldest works of art in the world, whose significance for the understanding of human history and the development of the arts is unique worldwide. After decades of research, archaeologists presented around 50 small mammoth ivory sculptures and eight flutes from the six caves in the Ach and Lone valleys. These are the oldest musical instruments known worldwide. You can visit some of the caves and see the art in nearby museums.


In the south on Lake Constance is the collection of the Pfahlbauten or prehistoric lake dwellings from the Late Neolithic, the Bronze Age and the Early Iron Age. In 2011, 111 places with pile dwellings in six European countries became UNESCO World Heritage Sites, including nine on Lake Constance. There is a museum on the shores of Lake Constance as well as a village, or a network of thatched huts built on pilings (said to be for transportation or security) and the huts provide re-enactments of the lives of the pile dwellers, including a show of their tools, such as the oldest wheel and textiles in Europe, which date from around 3000 BC. The museum shows the results of the excavations from 3,000 to 900 BC. It was the preservation of archaeological finds in the mud that enabled this unique reconstruction for early life at the lake. They provide fantastic tours in English for all ages.


The legacy of the Roman Empire is one of the greatest empires that ever existed and is included in the UNESCO in Germany. Of course you have heard of Hadrian’s Wall in England, well the Limes Route is the Roman’s line of defense in Europe. (Limes means path or boundary in Latin) The Upper Germanic-Rhaetian Limes is part of the Roman border fortifications with castles, watchtowers, walls and palisades with which the former world power demarcated its empire from free Germania. There are also museum-like facilities such as protective structures covering roman ruins which are explained by plans, photographs and finds as well as archaeological parks located in the neighborhood of boundary wall structures with reconstructed or restored exhibitions. Most of the forts were founded at the beginning or middle of the 2nd century and existed until the end of the Roman occupation 260/270 A.D. It is actually a perfect site to visit while practicing social distancing as you can walk or bike the entire route – there is a walking trail and a cycling route – and most of it is located in two nature parks.

www.tourism-bw.com

Peas, Love and Carrots

Farm-to-Table, Jewish Cookery, Regional & Ethnic

Savory Stovetop Turkey. Photo by Moshe Wulliger.

So, before we start talking about Danielle Renov’s wonderful new cookbook, Peas Love and Carrots (Me’sorah Publications, Ltd. 2020; $28.93 Amazon price) I want to take a few moments to whine. I write a lot about food, I have a food blog, Twitter, Facebook and Instagram accounts where I post about food and travel. I often think it’s lucky I have a large family including cousins who I am able to cajole into following me so I have at least some followers.

Some don’t seem to need large families to get followers. At least four or five times a year, I interview a cookbook author who started with an Instagram or Facebook or Twitter account and ended up with tens and sometimes hundreds of thousands of followers. I’m not saying I’m anywhere near their level of ability and creativity. Far from it, but still—comparatively my numbers aren’t even close. I’m not writing this to make people feel so sorry for me that they follow me—but hey, if you want to it’s okay. it’s just that with Renov I ran into it again. Four years ago, with her husband out of town and her kids tucked away in bed, she decided to start Instagramming.

Tuna Salad A` La Moi. Photo by Moshe Wulliger.

Last year, she had around 43,000 followers. This year, as of May, the number was edging close to 60,000. She now is talked about as a kosher and food influencer—someone who has the audience and credibility to persuade others. To give an example of what that means, Kim Kardashian may be the ultimate influencer with 200 million followers across social media channels. Yes, 200 million. That’s more than half the number of people who live in the United States.

Burnt Cauliflower and Herb Salad. Photo by by Moshe Wulliger.

Renov, who grew up on Long Island, New York and moved to Israel about 13 years ago, deserves her followers. The 254 plus recipes she created for Peas, Love & Carrots reflect her many life experiences, her family’s heritage, her Sephardic and Ashkenazi roots and her own interest in food in her new homeland including her weekly shopping expeditions to the Machane Yehuda Shuk, a sprawling 19th century
market in Jerusalem selling among many other items, a variety of foods. In writing the introduction to her recipes, Renov tells a story about it, often displaying a sense of humor.

“Dinner again?” she writes in the introduction to Crispy Baked Chicken fingers. “I know. it’s crazy. No matter how many times you go through it, it comes back again and again. It’s almost like laundry. Only you can’t eat your laundry, so at least there’s that. This (recipe) is for those days. And since those days happen more than we’d like to admit, I gave you three versions so that you can change things up. You’re welcome.”
But food is also serious for Renov, who returns frequently to New York where she records cooking videos for kosher.com. She wants her recipes to work, to be easily accessible for both kosher and non-kosher cooks and to offer tastes beyond the everyday.

Describing her Savory Stovetop Turkey recipe as an ode to her father who doesn’t eat a lot of read met, Renov says she’s always on the hunt for tasty turkey recipes.

Crispy Baked Chicken Fingers. Photo by Moshe Wulliger.

“What I never saw was a turkey roast recipe where I felt like the turkey was treated like a proper beef roast,” she says, and I have to agree which is another reason why this recipe looks so intriguing. From the photo, and I’ll soon have my own photos too as I’m making it for company tomorrow, it looks like a richly braised beef roast.

“That’s what was aiming for here,” she says, “Turkey that was deeply savory, moist, and extremely satisfying.”

Go ahead and follow Renov, I won’t mind. Really. She posts her recipes, cooking tutorials, lifestyle tips and inspirational ideas for the kitchen, home, and family on both her blog peaslovencarrots.com and Instagram feed @peaslovencarrots.

The following were excerpted from Peas Love & Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Burnt Cauliflower and Herb Salad
Yield: 2+ quarts
Cauliflower
2 (24 oz) bags frozen cauliflower florets
3 tablespoons olive oil, divided
4 cloves garlic, minced (about 1 1⁄2 Tablespoons)
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
2 teaspoons turmeric
1 1⁄2 teaspoons sumac
1⁄2 teaspoons paprika
1 lemon, halved

Herb Salad
1⁄2 cup chopped parsley
1⁄2 cup chopped cilantro
1⁄2 cup chopped scallions (from about 4 scallions)
2 tablespoons chopped mint, optional
1 small purple onion, finely diced (about 1 cup)
1-11⁄2 Tablespoons white vinegar kosher salt, to taste
Freshly ground black pepper, to taste

Cauliflower
Preheat oven to 350°F / 180°C. Line a baking sheet with heavy duty foil; coat with 1 tablespoon olive oil.
Toss frozen cauliflower with 2 tablespoons oil, garlic, salt, pepper, turmeric, sumac, and paprika.
Spread out on baking sheet in a single layer.

Roast undisturbed for about 45 minutes (DO NOT OPEN OVEN DOOR DURING THAT TIME!).
After 45 minutes, cauliflower should begin to get crispy and charred.

Open oven door remove baking sheet, and squeeze both halves of the lemon over the cauliflower. DO NOT MIX OR STIR. Just squeeze over the top, return to oven and cook for 5-6 minutes.
Serve and enjoy.

Herb Salad
While cauliflower is roasting, combine parsley, cilantro, scallions, mint, and onion in a large bowl.
When cauliflower is done, add to the herb mixture, tossing to combine. Add vinegar; toss to combine.
Season to taste with salt and pepper.
Serve warm or cold.
Note: If not serving the same day, combine herbs with cauliflower before serving time.

Tuna Salad A` La Moi
“This is my favorite lunch salad,” says Renov. “I could eat it, on repeat, every day. I know, mercy. Ok, fine. every other day. It’s filling, the
flavors are punchy, and it’s my absolute favorite way to eat tuna. Make it today, double the recipe, and store it in an airtight container for tomorrow. it is actually better the second day.”

2 cups shredded purple cabbage
1 cup shredded radicchio
1 cup chopped scallions
1 cup chopped cucumber
1 cup finely chopped celery
1⁄2 cup diced purple onion
1 cup parsley, chopped
1 cup chopped preserved lemons
1⁄2 cup chopped capers 15 ounce canned tuna in water, drained,

Roughly chopped juice of 1 lemon, 2 teaspoons paprika, 1 teaspoon, cayenne pepper, 1 teaspoon kosher salt and 1⁄2 teaspoon coarsely ground black pepper.

Place all ingredients into a large bowl. Toss well to combine.

Let sit for 5 minutes. Toss again.

Savory Stovetop Turkey
1 large whole deboned turkey breast
1 Tablespoon kosher salt
1 teaspoon coarsely ground black pepper
1 1⁄2 teaspoons granulated garlic
1 1⁄2 teaspoons paprika
1 tablespoon neutral oil
1 onion, thinly sliced
4 cloves garlic, minced
2 Tablespoons tomato paste
1 1⁄2 cups dry white wine
2 bay leaves
1 tablespoon white vinegar
2 cups chicken broth
1⁄4 cup duck sauce

In a small bowl, combine salt, pepper, garlic, and paprika. Season turkey breast with mixture on all sides.
Heat a pot over medium heat. Add oil; place turkey top side down and sear for 4 minutes on each side.
Remove turkey from pot; set aside.

Add onion; cook for 12 minutes.

Add garlic and tomato paste to the pot. Cook for 2 minutes until fragrant.

Add wine, bay leaves, and vinegar, stirring to scrape up any bits on the bottom of the pan.

Cook for 2 minutes; add chicken broth and duck sauce.

Return turkey to the pot, spooning some of the mixture over the top.

Bring mixture to a boil, cover pot, and reduce heat to low. Cook for 1 1⁄2 hours, basting every 20 minutes or so. Serve hot and enjoy.
Tips + Tricks
If making in advance, slice turkey when it’s cold, return to sauce, and reheat gently.

Crispy Baked Chicken Fingers:

Crispy Asian Baked Shnitsel
1 package chicken tenders (about 18 pieces) OR 12 thin cutlets
1 cup mayo
2 tablespoons minced garlic
2 tablespoons honey
1-2 teaspoons sriracha (depending how spicy you like it!)
1 Tablespoon white miso
1⁄4 cup soy sauce
3 cups panko breadcrumbs
Barbecue Crispy Chicken
1 package chicken tenders (about 18 pieces) OR 12 thin cutlets
1⁄4 cup mayo
3⁄4 cup favorite barbecue sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
3 cups panko breadcrumbs

Honey Mustard Crispy Chicken
1 package chicken tenders (about 18 pieces) or 12 thin cutlets
1⁄4 cup mayo
1⁄4 cup Dijon mustard
3 tablespoons honey
3 cups panko breadcrumbs
Preheat oven to 350°F

Coat a baking sheet liberally with nonstick cooking spray.
In a large bowl, combine flavoring ingredients (aside from chicken and breadcrumbs) in selected recipe.
Add chicken to wet mixture; mix to coat.
Dip coated chicken into breadcrumbs, then place flat on prepared baking sheet. Spray the top of the chicken pieces with a little more nonstick spray.
Bake for 30-40 minutes, until chicken is cooked through.

Cooking the Perfect Omaha Steak

Cooking demonstrations

            What other major American city besides Omaha is defined by one specific food? No, we couldn’t think of one either, meaning when it happens, you know it’s got to be the best. And so it is with Omaha and steaks and the company who put them all together–Omaha Steaks. Long known for producing tender, tasty, grain-fed, hand-cut steaks, Omaha Steaks also is a fine purveyor of seafood, pork, lamb, chicken and such starters and sides as Filet Mignon Pastry Bites, Steakhouse Cauliflower Au Gratin and Mini-Lobster Grilled Cheese.

            As a serious carnivore, I was extremely lucky–and enthused–when asked to join a group of food and travel writers in a Zoom tour of the Omaha food scene where city’s famed steaks reign supreme. The webinar, organized by Visit Omaha’s Director of Communications, Tracie McPherson, was also sponsored by Omaha Steaks. Designed to introduce us to the city’s food scene, we met (virtually, of course) three of the city’s best chefs who shared tips and recipes on how to prepare what are considered the best of the best when it comes to quality meat.

            But first a little history.

            During the webinar, we learned that Omaha beef history dates back to 1862 when a Wyoming rancher asked a group of Omaha businessmen to consider creating a stockyard. Though it ended up being a boon for Omaha,  the rancher had a mercenary motive as well.  Western ranchers sending their cattle to the Stockyard Exchange Markets needed a place to feed and water their cattle as they made their way east. Omaha, located right on the banks of the Missouri River, was bountiful in corn and grass making it perfect for plumping up the cattle ensuring a higher price. Besides that, the city also was a growing transportation hub as the Union Pacific Railroad was expanding west making it perfect for a stockyard. So perfect that by 1890, Omaha Union Stockyards were ranked third in the United States for production. By 1910, the operations had 20,000 animals arriving daily. It was more than feeding and watering the cattle on their way to east coast markets, Omaha had become the market.

Photo courtesy of Visit Omaha.

And now the chefs and their steak preparation methods.

We met Chef Nick Strawhecker, owner/chef of Dante, who who trained in Europe and specializes in authentic, wood-fired Neapolitan pizza and rustic Italian cuisine. Cultivating relationships with growers and producers throughout the Midwest, his menu is seasonally driven. He also owns one of the few restaurants in the country that has pizza certified by the Italian Government.

Photo courtesy of Dante.

Dante– Chef Nick Strawhecker

Steak Cut: 20 oz. Bone-in Ribeye

Steak Preparation

  • Temper steak for about two hours, prefer room temperature
  • Season with fresh cracked black pepper and diamond crystal salt
  • Prepare in a hot cast iron pan with olive oil
  • Placed steak in wood-fired oven
  • Internal temperature of steak should read 115 degrees to 120 degrees (rare to medium rare)
  • Let steak rest then cut across grain

The steak sandwiches are  served with a variety of condiments like Fresh mushrooms, pickled vegetables, different sauces etc. Very versatile that can feed a crowd.

Chef Nick’s Tip: At home, the key is a good cast iron skillet that you preheat on a stove, oven or grill.

Jake Newton photo courtesy of V. Mertz.

Chef Jake Newton of V. Mertz learned to cook from his mother and after high school, attended Johnson & Wales University in Denver before moving to Europe where he worked and dined in some of the world’s best restaurants. Now he’s head chef for V. Mertz, part of Omaha’s culinary scene for more than 40 years, which is ocated in Omaha’s historic Old Market Entertainment District.

Steak: Boneless Ribeye

Courtesy of V. Mertz.

Steak Preparation

  • Start with a very dry steak by removing all of the moisture
  • Season with a liberal amount of salt and cracked black pepper
  • Sear steak on the hottest service possible to create that crust and caramelization on the steak.
  • Once steak has the nice exterior crust, let it rest for 5-7 minutes, the goal is to cool the external temperature to be less than what you desire the internal temperature.
  • Finish steak in a hot oven (450 degrees) for about 5 minutes (depending on your oven) until you reach desired internal temperature
  • Final resting period is around 15 minutes

Chef Jake’s Tips: 

  • Use canola oil in pan, it heats nice and hot
  • Move pan to another hot spot to keep the temperature of the pan high

Kitchen Table

Colin and Jessica Duggan of Kitchen Table.

According to our presententer, that Chef Colin Duggan and his wife Jessica, owner of Kitchen Table, make the kind of food that changes the way you eat. Before moving back to Omaha to open their restaurant, the couple spent time in San Francisco perfecting their culinary skills. Kitchen Table’s menu changes almost daily and is full of locally-raised seasonal food. Almost everything, including bread and jam, is made in house. The crew makes a Snack Mix of house bacon, candied nuts, and house popcorn that should come with a warning: highly addictive.

Steak Cut:  Teres Major (very versatile and large enough to have several servings)

Made three meals – breakfast, lunch and dinner

  • Trim silverskin of the steak but leave some of the fat
  • Prepare pan with butter and herbs (unintelligible due to connectivity)
  • Season steak with in-house seasonings
  • Use very hot cast iron pan to create sear and crust on steak
  • Breakfast
    • Cook eggs and vegetables on grill. Seasons with oil after cooking to absorb flavor
  • Lunch
    • Steak salad with housemade Greek Goddess dressing and Kitchen Table seasoning
  • Dinner
    • Jerk Spiced steak with marinated tomatoes
    • Same Cooking method for steak
    • Use reductions to accompany steak

Chef Colin’s Tip:  Season steak up to 12 hours prior to cooking to infuse maximum flavor

@VisitOmaha; @OmahaSteaks; #OmahaWeekend;  @IFWTWA; #ifwtwa1; @winenormal; Toastingfoodwinetravel, toastingfoodwinetravel1; Toastingfoodwinetravel; TastesAndTravel; WINEormous; amythepipertravels; tastesandtravel; janesimonammeson; TravelWell4Less; wineormous; janeammeson; temeculalinda; kurtzshar;shar_kurtz/;janeammeson1; jaimesays

DOOR COUNTY WELCOMES SUMMER AND SAFETY WITH RE-OPENING LODGING PACKAGES

Bed & Breakfast, Family, Family Excursions, Farm-to-Table, Farm-to-Table Restaurant, Farming, Food, Fruit, Historic Restaurants, History, Home Town Fun, Road Trips, Travel
Wisconsin Cherry Pie. Photo by Jon Jarosh.

Summer in Door County means cool breezes, mild temperatures, quaint harbor towns, farm-to-table
restaurants, cheeseries, wineries, mead makers and distillers and sun-soaked waterfront vistas as well as
300 miles of shoreline paralleling Lake Michigan and Green Bay.

This delightful coastal Wisconsin getaway is now open for travel and committed to providing visitors with a safe vacation experience. To achieve this, Door County communities and lodgers have developed health and safety procedures and are committed to following operating guidelines from state and local authorities. Many have signed on to the Commitment to Cleanliness and Safety Initiative, a joint endeavor from Door County Medical Center and Door County Public Health to ensure the safety of both visitors and residents.

Hillside Waterfront Hotel. Photo by Trail Genius.

Visitors to Door County can choose family owned, vintage hotels and inns, historic B&Bs, luxury
waterfront suites and cottages for their stay. Starting in June through July many accommodations in
Door County are offering Re-Open and Re-Discover promotion packages for those who want to explore
the peninsula’s 11 lighthouses, five state parks, cherry orchards, maritime history, wildlife preserves and
myriad of outdoor recreation activities knowing that safety precautions are of utmost importance to
the community.
Take advantage of packages that include accommodations for one to three nights; a meal for two
(offerings may include a gift certificate to a local restaurant, complimentary on-property breakfast, a
picnic basket filled with Door County specialties); an activity or attraction offering (state park pass,
maps, tours, tastings); and a $25 Door County gift certificate available to use at a variety of shops,
restaurants and attractions.

Kayaking by Cana Lighthouse. Photo by Jon Jarosh.

Explore the Lake Michigan side, a little more quiet, in Baileys Harbor with Maxwelton Braes Lodge’s
Stay, Play & Dine Package featuring a two night stay, two rounds of golf, $50 gift certificate to Thyme
Cuisine, two complimentary old fashioned cocktails, and breakfast or express lunch for two at Thyme
Cuisine. Ephraim’s ideal spot for a romantic getaway is Eagle Harbor Inn, offering “Suite Escape: Contact
Free Stay.” Enjoy a one-bedroom Whirlpool Suite welcomed with chilled prosecco and chocolate truffles
and grab a picnic lunch from Door County Creamery using a Door County gift certificate.
To view complete package details and a list of participating accommodations, visit
doorcounty.com/content/vacation-packages and link directly to accommodations for booking

Sunset Over Eagle Harbor. Photo by Jon Jarosh.