Author: Jane Simon Ammeson

Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Mexico Connect, Long Weekends magazine, Edible Michiana, Lakeland Boating, Food Wine Travel magazine , Lee Publications, and the Herald Palladium where she writes a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President, a winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana. Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/

Spilling the Beans: Abra Berens Dishes on Legumes, Beans, and More in Her Latest Cookbook

Seasonal Recipes

A much maligned vegetable belonging, along with peas and lentils, to the vegetable class called legumes, beans are about as low on the food chain as you can go in terms of respect. Kids snicker at rhymes about beans and the gas they produce and sayings like “not worth a hill of beans” signifies their, well, insignificance.

Once Abra Berens, the former co-owner of Bare Knuckles Farm in Northport, Michigan and now the executive chef at Granor Farm in Southwest Michigan, was like most of us. She didn’t give a bean about beans. That is until she became intrigued by the bean and grain program at Granor, a certified organic farm in Three Oaks, a charming historic village with its own burgeoning food culture.

Now she’s all about legumes and grains and for anyone who knows Abra that means a total passionate immersion in the subject which resulted in her latest cookbook, a 464-page door stopper with 140 recipes and over 160 recipe variations titled Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Just published by Chronicle Books on October 26^th, the demand for Grist is so high it was hard to get a copy at first.

Now, that’s worth more than a hill of beans.

Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes, also authored Ruffage. That book, which came out in 2019, was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was also nominated for a 2019 James Beard Award. She puts the same energy into her Grist.

“We are told over and over again to eat a diet rich in whole grains and plant-based protein,” writes Berens in the book’s introduction. “The science is there—high in soluble fiber, low glycemic index, healthy fatted protein—but the perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing at the end of it all.”

Indeed. Consider this. A cup of cooked black beans has 245 calories and contains approximately the following percentage of the daily values needed in an average diet—74% folate, 39% manganese, 20% iron, 21% both potassium and magnesium, and 20% vitamin B6.

“But we all know that they’re good for you,” says Berens, who describes herself as a bean-evangelist. “I want people to understand these ingredients and you can’t understand these ingredients until you know them.”

And so, she introduces us to 29 different grains, legumes, and seeds. Some like lentils, lima beans, split peas, quinoa, rice, and oats we know something about. Others are more obscure such as cowpeas, millet, teff, fonio, and freekeh are mysteries. That is until you read her book and learn not only how to cook them but also about their history. There’s a cheat sheet of the health benefits of each. Berens also conducted interviews with farmers including her cousins Matt and John Berens, third-generation farmers in Bentheim, Michigan who have transitioned into growing non-GMO corn and edible beans and Jerry Hebron, the manager of Oakland Avenue Urban Farm, a nonprofit, community-based organization dedicated to cultivating healthy foods, sustainable economies, and active cultural environments. Hebron has been raising crowder beans for almost a decade.

We also get to meet Carl Wagner, a farmer and seed cleaner in Niles, Michigan. Berens said she wanted to include “invisible” farming jobs and this certainly is one. She didn’t know what a seed cleaner was until a few years ago and figured that most of us don’t know either. Wagner, with his wife Mary, run C3 Seeds, a company that provides seed cleaning for grains and seed stock. When Berens asked him what he’d like people to know about his job, his response was that they would know that seed cleaning “is part of buying a bag of flour or a bottle of whiskey.”

“The biggest thing is that if people are interested in cooking with beans, it’s an easy entry point it’s not like buying $100 tenderloin,” says Berens.

Of course, you can buy beans in the grocery store. Berens recommends dried beans not canned. But Granor Farm also sells black, red, and pinto beans at their farm store which is open Friday and Saturday. For information on the times, visit granorfarm.com

Berens is already working on her next book, tentatively titled Fruit, due out in 2023. When I ask her how she does it all, she laughs and replies, “I don’t have any hobbies.”

And she takes things very seriously.

“Every author has to think about why they’re putting something in the world,” she says, “and what is the value of it and makes these books worthwhile.”

With Grist, we’re learning the value of tasty and healthy foods that taste good.

The following recipes are reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission from Chronicle Books, 2021. Photographs © EE Berger.

Seared Chicken Thighs W/Buckwheat, Smashed Cucumbers + Tajín Oil

The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.

1 cup buckwheat groats, toasted or not
Olive oil
2 medium cucumbers (about 1 lb. total), washed
1/4 cup Tajín Oil
Salt and freshly ground black pepper
¾ cup plain yogurt, Greek or traditional
1 lemon (about 1½ oz) zest and juice
10 sprigs parsley, roughly chopped
Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)
Pinch of chili flakes (optional)
4 to 6 chicken thighs

Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.

Drain the groats, toss with a glug of Tajín oil, and set aside.

Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you have, press down on the cucumbers until their skin cracks and they break into irregular pieces. Dress the cucumbers with the Tajín oil and a pinch of salt.

Combine the yogurt with the lemon zest and juice, chopped herbs, chili flakes (if using), a pinch of salt, and two big glugs of olive oil. Set aside.

Blot the chicken skin dry and season with salt and pepper.

Heat a large frying pan over high heat until the pan is starting to smoke. Add a glug or two of oil, lower the heat to medium, and fry the thighs, skin-side down, until golden brown, 5 to 7 minutes. Flip the

chicken and sauté until cooked through, 5 to 7 minutes more.

To serve, dish the buckwheat onto serving plates. Top with the chicken thighs and then the dressed cucumbers. Garnish with a thick spoonful of the herbed yogurt.

Tajín Oil

1 cup neutral oil
2 Tbsp Tajín

In a medium sauce or frying pan, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the Tajín, and let steep for 5 minutes.

Whole Roasted Leeks w/Chickpeas, Lemon Vinaigrette, Ricotta + Chard

4 large leeks (about 2 pounds), trimmed and cleaned of dirt
4 sprigs thyme (optional)
¼ teaspoon chili flakes (optional)
Salt and freshly ground black pepper
1 orange (about 3 ounces), peel stripped, juiced, or ¼ cup white wine or hard cider
3/4 cup olive oil
2 cups cooked or canned chickpeas, rinsed
1 bunch chard (8 ounces), cut into ribbons (or spinach, kale, or arugula)
2 lemons (about 3 ounces), zest and juice
4 ounces ricotta

Preheat the oven to 350°F. Place the whole, cleaned leeks, side by side, in a roasting pan.

Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks.

Scatter the orange peel strips over the leeks and drizzle them with the orange juice and ¼ cup of the olive oil to coat.

Cover with foil and bake until the leeks are tender, 35 to 45 minutes.

Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining ½ cup of olive oil with a big pinch of salt and a couple of grinds of black pepper.

When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.

Spoon Pudding with Pork Chops and Cabbage Salad

For the spoon pudding:

¾ cup cornmeal
1 teaspoon salt
4 tablespoons butter, melted
2 eggs, beaten
1 cup milk
2 teaspoons baking powder

For the salad:

About 1 pound red cabbage, shaved into thin strips
¼ cup olive oil
10 sprigs parsley, roughly chopped
1 lemon zest and juice
½ teaspoon chili flakes
½ teaspoon paprika
Salt

4 pork chops, seasoned with salt and pepper and grilled

To make the spoon pudding:

Preheat the oven to 350°F. Grease an ovenproof baking dish or frying pan that can hold 2 quarts total volume.

Combine the cornmeal, salt, 1 cup of boiling water, and the melted butter and whisk out any lumps. Combine the eggs, milk, and baking powder and add to the cornmeal batter. Pour into the prepared baking dish and bake until the edges of the spoon bread are just set and lightly browned, 30 to 40 minutes.

To make the salad: Combine the cabbage with the olive oil, chopped parsley, lemon zest and juice, chili flakes, paprika, and a couple pinches of salt. Toss to combine and adjust the seasoning as desired.

Serve the spoon bread alongside the grilled pork chops and cabbage salad.

Together: Memorable Meals Made Easy by Jamie Oliver

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Minimizing your time in the kitchen and maximizing your time with friends and family is what Jamie Oliver’s newest cookbook, Together, is all about. There are recipes for entire meals such as his Taco Party–Slow Cooked Pork Belly, Black Beans and Cheese, Homemade Tortillas, Roasted Pineapple and Hot Red Pepper Sauce, Green Salsa, Chocolate Semifreddo, and Tequila Michelada or you can select one or more of the 130 recipes in this fascinating book with its lush photos. Oliver, being British, offers some unique recipes such as Wimbledon Summer Pudding, Bloody Mary Crumpets, and My Maple Old Fashioned.

My Sumptuous Beef Bourguignon

Burgundy, Bacon, Button Mushrooms & Shallots

Serves 10

3 pounds beef cheeks, trimmed
4 large carrots
4 stalks of celery
4 cloves of garlic
1 onion
2 teaspoons Dijon mustard
4 fresh bay leaves
1 small pinch of ground cloves
3 cups Burgundy or Pinot Noir
1/3 cup all-purpose flour
1 ½ tablespoons unsalted butter
6 slices of smoked bacon
7 ounces shallots
14 ounces button mushrooms
½ a bunch of Italian parsley (½ ounce)

GET AHEAD Chop the beef cheeks into 2-inch chunks. Wash, trim and chop the carrots and celery into 11/4-inch chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.

ON THE DAY Preheat the oven to 325ºF. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 3 cups of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.

TO SERVE When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking.

CHICKEN, SAUSAGE & BACON PUFF PIE

ENGLISH MUSTARD, LEEKS & WATERCRESS SAUCE

SERVES 4

2 slices of smoked bacon
2 chicken thighs (3 ½ oz each), skin off, bone out
2 pork sausages
2 leeks
2 small potatoes (3 ½ oz each)
2 heaping teaspoons English mustard
2 heaping tablespoons all-purpose flour
2 cups chicken broth
2 cups reduced-fat (2%) milk
3 ¼ oz watercress
11 oz pre-rolled puff pastry
1 large egg

GET AHEAD You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat. Chop the chicken and sausages into 11/4-inch chunks, and add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 11/4-inch chunks, then stir in with a good splash of water. Cook for 10 minutes, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water, if needed. Stir in the mustard and flour, followed by the broth, then the milk. Bring to a boil, simmer for 15 minutes on a low heat, stirring regularly, then season to perfection, tasting and tweaking. Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into an 8-inch pie dish with 7 tablespoons of sauce. Let everything cool, then cover and refrigerate overnight.

TO SERVE Preheat the oven to 350ºF. Brush the rim of the pie dish with olive oil. Cut the pastry into 3/4-inch strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice. Eggwash all the pastry, then bake the pie for 45 minutes, or until the pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.

VEGGIE LOVE

Peel 1 lb of root veg of your choice, chop into ¾ –1 ¼ -inch chunks and cook for 20 minutes with the leeks, potatoes, 3 tablespoons of olive oil and the leaves from ½ a bunch of thyme (1/3 oz). Use veg broth with the milk, top up with ½ cup of sauce on assembly, then finish in the same way.

TANGERINE DREAM CAKE

A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.

SERVES 16

1 cup soft unsalted butter, plus extra for greasing
8 oz liquid honey
2 cups self-rising flour
1 ¾ cups ground almonds
1 tablespoon vanilla bean paste
6 large eggs
4 tangerines
¾ cup confectioner’s sugar
Optional: plain yogurt, to serve

ON THE DAY Preheat the oven to 350ºF and generously grease an 8-cup non-stick bundt pan with butter. Place the remaining butter in a food processor with the honey, flour, almonds and vanilla paste. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt pan, scraping it out of the processor with a spatula, then jiggle the pan to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out onto a wire rack and leave to cool completely.

Sift the confectioner’s sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yogurt also pairs with it very nicely, if you like.

CLASSIC CAKE: Don’t worry if you don’t have a bundt pan, a 10-inch cake pan lined with parchment paper will work just as well.

Exotic, Edible, and Intriguing: Last Minute Holiday Gifts

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It’s very last minute but there’s still time to order some great holiday gifts. Here are a few recommendations for unique presents. So get online and get going. But even if they arrive a little late (blame it on the mail and not procrastination) they’re still be appreciated. Happy Holidays!

The Worthington Collection

Candles may have originated 5000 years ago but The Worthington Collection has upped the game when it comes to exquisite fragrances and odor-eliminating candles. Before, often used for marking time, lighting in the days before electricity, and made from such less than desirous ingredients—tallow from rendered cow and/or sheep fat and spermaceti from whales, their smell was more reminiscent to fatty meat than the aromas of The Worthington Collection.

The luxury candles that are part of TWC’s Signature Collection and include Oceanfront Dreamscape with its three stages of fragrance: First Impression: Pear, Mandarin, Grapefruit, Eucalyptus; At the Heart: Lily Of The Valley, Wood Violet, Cinnamon, Clove; and Lasting Memory: Amber, Vanilla, Tonka Bean. The First Impression of the Sense of Opulence in the Luxury Collection are Jasmine and White Peach, followed by At the Heart with its notes of Hibiscus and Mandarin and then Lasting Memory: Citrus, White Musk, Freesia. The 12-ounce candles have a burn time of about 80 hours. TWC is designed as a clean burn, fragranced candle that eliminates odors from any room.

Fab Slabs

Made from the camphor laurel tree that grows in Australia, Fab Slabs are beautiful grazing and cutting boards, perfect for serving charcuterie but also environmentally friendly and permanently antibacterial. Indeed, according to the U.S. National Library of Medicine at the National Institutes of Health, camphor laurel wood exhibits a number of biological properties – such as antimicrobial, antiviral, anticoccidial, antinociceptive, anticancer and antitussive activities.

The beautifully patterned wood is milled, kiln dried and manufactured on Australia’s Sunshine Coast located about one hour North of Brisbane but available here at Macy’s, Wayfair, Lowe’s, Overstock, and, of course, Amazon. Each board is made from one slab of wood and each is unique in color and characteristics.

WINEWISK

An aerator that doubles as a wine charm, WINEWISK is a handy gift for those who want to experience a restaurant quality glass of wine in three easy steps. Attach WINEWISK to your glass, swirl the liquid around to create bubbles, and voila! you have fully aerated wine at its peak. Aerating, also referred to as letting the wine “breathe,” releases flavors and aromas not noticeable when the bottle is first opened. The WINEWISK speeds up the process. Great for whites and reds.

As a wine charm, it’s perfect for entertainment as everyone can recognize their own glass. Just rinse to re-use next time around. It’s as simple as that.

Available through Amazon

Tea Runners

For serious tea connoisseurs, Tea Runners offers high-grade loose teas with a pedigree. Encompassing many types – black, green, herbal, pu-erh (a fermented green tea that’s aged for months), oolong and white – they’re available in customized, delivered-to-your-door boxes that also contain a list of ingredients for each and steeping notes.

The types of tea include Golden Monkey, a high-grade black tea with notes of malt and honeyed peach; Ancient Pu-erh Tuo Cha, which has been aged for two to four years and comes in single-serving tea cakes; and Butterfly Mango Dragon Fruit White, a low-caffeine tea with ingredients like butterfly pea flowers, freeze-dried marigold flowers and mangos. The pea flower gives the tea a blue hue that can be turned pink with the addition of lemon juice.

Coo Moo Jams & Jellies

Highland coo cows? To see one of these fluffy, large, long-haired cows, you’d have to travel to the Scottish Highlands.

Or, more easily, you can find a drawing of one of these cute – and supposedly sweet-natured cattle – on the label of CooMoo, the name Julie Deck chose for her line of jams.

Her Peachy Mango Madness, Apricot Habanero and Wooster Sauce can add a burst of flavor to a variety of dishes.

Flavors of the Sun: Middle Eastern Ingredients from a Century Old Family Business

Chroncile Books

“Herby and garlicky, with a bright jolt of sumac, this is everything you want in a one-pan meal,” says Christine Sahadi Whelan about her recipe for Sheet Pan Chicken with Sumac and Winter Squash.

Whelan, a fourth-generation co-owner of Sahadi’s and a lifelong Brooklyn resident, grew up in the James Beard Award-winning specialty grocery store that first opened in 1898. A graduate of NYU with a Degree in Finance and International Business she also trained at the Institute for Culinary Education, she also made mamoul with Martha Stewart. She brings all this to the table as Sahadi’s Culinary Director and now with her new book, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients with its more than 120 recipes. The flavors of the Middle East are just steps away from your kitchen with this book.

Sahadi’s is truly a family affair. Both her children as well as her husband work at the store which is an integral part of their neighborhood and the city of New York as well. Their excellence was recognized as a true American Classic by the James Beard Foundation.

Whelan notes that the ingredients in her Sheet Pan Chicken like many of the recipes in the book can easily be substituted.

“Kabocha and delicata squash are good options because they don’t need to be peeled, but acorn squash or butternut work, too,” she says. “I sometimes use a couple of different kinds for visual interest. Either way, you’ll have folks wanting to eat directly from the pan the second you take this out of the oven.”

The book is an amazing introduction to the wide variety of ingredients such as sumac, pomegranate molasses, aleppo black pepper, and halvah that are best sellers in the store. Whelan shows us how to use them in easily her accessible recipes that are a great way to learn the nuances of Middle Eastern cookery.

Warm Roasted Cauliflower with Tahini-Yogurt Dressing

“We are always happy to share recipes with customers who want to try their hand at our family favorites at home, but we love it even more when customers return the favor! This recipe is a variation on one that came to us from longtime patron Steve Marcus, who devised a hearty cauliflower side dish incorporating all his preferred Sahadi’s staples,” writes Whelan in the introduction to this recipe. “It’s well-spiced and tangy, with a hint of sweetness from dried apricots, and a nice cold-weather option when there aren’t a lot of fresh green veggies to choose from.”

SERVES 6 TO 8

1 head cauliflower
½ cup extra-virgin olive oil
2 Tbsp za’atar
1 tsp fine sea salt
1 tsp Aleppo pepper
¼ cup tahini
¼ cup plain Greek yogurt, full or low fat
2 Tbsp fresh lemon juice
½ tsp ground white pepper
¼ cup chopped fresh parsley
¼ cup chopped Turkish apricots

Preheat the oven to 425°F.

Cut the cauliflower into 2 in [5 cm] florets and mound on a large rimmed baking sheet. Toss with ¼ cup of the oil and the za’atar, ½ tsp of the salt, and the Aleppo pepper. Spread the cauliflower in a

single layer and roast, turning once or twice as it cooks, until golden brown, 25 to 30 minutes.

While the cauliflower is roasting, whisk together the tahini, yogurt, remaining ¼ cup of olive oil, and the lemon juice in a large bowl. Season with the remaining ½ tsp of salt and the white pepper. Add 2

Tbsp of water to thin to drizzling consistency, adding more by the tsp as needed.

Add the warm cauliflower and toss to coat with the dressing. Gently stir in the parsley and apricots to distribute evenly. Serve warm.

Sheet Pan Chicken with Sumac and Winter Squash

SERVES 6

4 lb. chicken pieces, any combination
3 Tbsp sumac
1 tsp fine sea salt
½ tsp dried thyme
½ tsp dried oregano
2 garlic cloves, grated with a rasp
1 cup [240 ml] extra-virgin olive oil
1 kabocha squash (or ½ kabocha squash and 1 acorn squash)
1 bunch fresh oregano or thyme
3 red onions, peeled and quartered
1 lemon, thinly sliced

Pat the chicken pieces dry and, if you are using breasts, cut each in half to make 2 smaller pieces.

Whisk together 2 Tbsp of the sumac with the salt, dried thyme, dried oregano, and garlic in a large bowl. Add the oil and stir until well blended. Add the chicken pieces to the bowl, turning to coat them with the mixture, then cover with plastic wrap and refrigerate for 1 to 2 hours or up to overnight.

Preheat the oven to 350°F. Cut the squash in half through the stem end and remove the seeds. Cut the squash into ½ inch thick slices and arrange them in a single layer (or overlapping slightly) on a large baking sheet. Scatter the herb sprigs on top, reserving a few for serving. Arrange the chicken on top of the squash, skin-side up, leaving a bit of room between the pieces and tucking in red onion chunks here and there. Dot the lemon slices around the pan. Pour any remaining marinade over everything.

Roast in the center of the oven for 30 minutes. Baste the chicken and squash with pan juices and continue to cook for 15 minutes, or until the skin is browned and the chicken is cooked through. Sprinkle with the remaining 1 tablespoon of sumac and the reserved herb sprigs. Serve directly from the baking sheet.

Sweet and Spicy Nut Brittle

“One of the best parts of working in this business is that I always have top quality nuts available for snacking or baking,” says Whelan. “This is a fun way I like to use them that also doubles as a nice holiday gift.

MAKES ABOUT 4 CUPS

2 cups roasted unsalted mixed nuts (about 1/2 lb, coarsely chopped 11/2 cups sugar
1 cup Amaretto or bourbon
2 Tbsp honey
2 Tbsp unsalted butter
3/4 tsp Aleppo pepper
1 tsp flaky sea salt

Preheat the oven to 300°F. Spray a rimmed baking sheet with nonstick spray.

On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flowover them more readily.)

In a 1 quart saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F (hard crack stage).

Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer.

Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.

The above recipes are excerpted with permission from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (Chronicle Books, 2021) by Christine Sahadi Whalen. Photographs © 2021 by Kristin Teig

Baking for the Holidays is a Perfect Resource for Edible Presents

Seasonal Recipes

I love giving—and getting—edible gifts and so Sarah Kieffer’s Baking for the Holidays: 50+ Treats for a Festive Season with recipes for Christmas, Hanukah, and New Year’s Eve get togethers, cookie swaps, and stocking stuffers is just the thing. Kieffer, author of 100 Cookies, is also the creator of The Vanilla Bean Blog, and inventor the “bang-the-pan” method. The latter is a technique she originally used for her chocolate chip cookies.

But before you get the idea that you’ll be able to slam pans around—which would be a wonderful way to let off steam during the busy holiday season—realize it’s Kieffer’s term for the way she shakes up the cookies while they’re baking in order to create a crispy edged cookie with gooey center cookie. She calls them her “Pan Banging Chocolate Chip Cookies.”

See her blog for that recipe and more.

Peanut Butter Cups

16 oz semisweet or bittersweet chocolate
½ cup creamy peanut butter
¼ cup confectioners’ sugar
2 tablespoons unsalted butter, at room temperature
½ teaspoon pure vanilla extract
Pinch salt

In a small saucepan over low heat, melt the chocolate, stirring frequently until smooth. Pour

the melted chocolate into a medium bowl and let cool for 10 minutes.

In another medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth.

Place about a tablespoon of chocolate in the bottom of each circle in a silicone mold (you can also line a mini muffin pan and use that instead). Tilt and twist the mold around so the chocolate coats the sides of the circle.

Scoop out a scant tablespoon of the peanut butter mixture and gently roll it into a ball between your palms (if it is too sticky to do so, refrigerate the mixture for 10 minutes to help it firm up). Place the ball in the center of each mold and top each one with some of the remaining chocolate.

Smooth out the tops by gently tapping the mold on the counter, then chill in the refrigerator for 2 to 3 hours to set. Once set, pop each peanut butter cup out of its mold and bring to room temperature before serving.

Peanut butter cups can be stored in an airtight container in the refrigerator for 1 week.

VARIATION

Cacao Nibs Topping

Melt 1 ounce of chocolate.

Place about ½ teaspoon of chocolate on top of each set and unmolded peanut butter cup, carefully smoothing out the tops. Sprinkle with chopped cacao nibs and let set before serving.

Having Your Cake and Eating It Too: Healthy Eating

Home bakers

Using Blossom Monk Fruit and erythritol sweeteners, Scratch Pantry Essentials has created cake, cupcake, frosting, and other mixes as well as sprinkles and chocolate chips that are free of sugar, bleached or processed flour, gluten, artificial flavors, artificial sweeteners, synthetic colors, or hydrogenated oils. The sweetener used is a zero-calorie sugar with a taste very similar to table sugar.

The mixes require just a few additions. For example both the Blueberry Lemon Loaf and Vanilla Cake which calls for butter, water, and eggs. Both have a 100 calories per serving. Or you can use the mixes to create more desserts such as Easiest Baked Donuts (recipe below), Chocolate Peanut Butter Chunk Cookies, and Vegan Salted Brownies.

Easiest Baked Donuts

DONUTS

1 package of your favorite Scratch Cake Mix
1/4 cup water
5 tablespoons butter, softened OR coconut oil
3 large eggs OR flax eggs

GLAZE

1/2 cup Blossom Powdered Sweetener
2 tablespoons milk OR plant milk of choice
1/2 teaspoon vanilla extract
1 1/2 tablespoons unsweetened cocoa powder* (*optional – for chocolate icing)

MAKE ’EM A MASTERPIECE

1/4 cup Scratch Sprinkles

FOR THE DONUTS

Preheat oven to 350°F. Grease and flour non-stick donut pan. (either traditional flour or 1:1 GF baking flour work best)

Whisk together Scratch cake mix ingredients as instructed on the back of the package.

Pour batter into greased donut pan, filling each 3/4 of the way full. Bake for 15 minutes, or until they pass “the toothpick test”

FOR THE GLAZE:

In a bowl, combine powdered Blossom, cocoa powder*, vanilla extract, and milk of choice. Stir until smooth. Glaze should be thick, but a pourable consistency.

Glaze donuts by simply dunking the (cooled) donuts in the glaze bowl.

TOP ’EM OFF:

Top off your glazed donuts with Scratch Sprinkles while glaze is still wet.

Eight Historic Hotels for Those Who Love History and Travel

Alabama, Family Excursions, Historic Restaurants, Regional & Ethnic

Knowing how much I love historic architecture and enjoy immersing myself in the grandeurs of centuries past, Sara Martin sent me a list of resorts and hotels dating back a century or more. All are in the U.S. except for one in St. Croix. But because it is located in the U.S. Virgin Islands passports are not required for American citizens. Whether you’re looking for a warm weather, winter, an urban or country stay all are relatively easy places to get to by plane or car. So take this step back into history and have a wonderful time.

The Buccaneer Beach and Golf Resort, Trademark Collection by Wyndham in St. Croix, U.S. Virgin Islands

Back in 1653, Charles Martel, a Knight of Malta, constructed the first building on the eastern end of St. Croix in the U.S. Virgin Islands. After the Denmark purchased St. Croix 80 years later, a sugar mill and home were built on the estate. Later the land was used for growing cotton and raising cattle. In 1922, the Armstrong family took over the property and continued raising cattle until when, in December 1947 they built and opened an 11-room inn. Now the Buccaneer Beach and Golf Resort, Trademark Collection by Wyndham remains in the Armstrong family and is today considered one of the Caribbean’s finest resorts.

Don’t expect to find a lot of cows mooing around now days. Instead of hay bales, the Buccaneer boasts 131 elegant guest rooms, three restaurants, three beaches, two pools, a water sports center, a full-service spa, a 24-hour fitness center, an 18-hole golf course, eight tennis courts, and more. Committed to remaining an individually owned and operated resort, the Buccaneer recently partnered with the Trademark Collection by Wyndham. Located just a short drive to Christiansted, the capital of St. Croix.

Because the Buccaneer is located in the U.S. Virgin Islands no passport is required for U.S. citizens.

The Otesaga Resort Hotel

Located in Cooperstown, New York, The Otesaga Resort Hotel, which opened in 1909 has been the crown jewel of this lovely town nicknamed “America’s Most Perfect Village.” Commissioned by the Clark family, who still owns the hotel today, The Otesaga was a very model of what was state-of-the-art back then featuring such luxuries the many Americans didn’t have in their own home like a telephone in every guest room, individually controlled central heating, and a refrigerator cooled with 30 tons of ice.

Maintaining its old-world aura of charm and grace while evolving with time, The Otesaga today features 132 luxurious guest rooms, including 26 suites, spread among a diverse collection of accommodations. A sampling of all there is to see and do at The Otesaga includes golfing at the resort’s highly rated Leatherstocking Golf Course, swimming at the outdoor heated pool, rejuvenating services at Hawkeye Spa, playing tennis at the two all-weather courts, fishing in Otsego Lake using equipment provided by the resort, and more. Guests can also enjoy a rich diversity of dining options at the resort including The Hawkeye Bar & Grill, which serves comfort foods and delicious cocktails.

Though formerly a seasonal hotel, closing in October, The Otesaga is now open year round.

HOTEL DUPONT in Wilmington, Delaware

In the early 1900s, the growth of the DuPont Company and the need for hotel and entertainment venues lead the company’s president and secretary-treasurer to commission the development of HOTEL DUPONT. The building, which originally served as the headquarters for the DuPont Company, was the first skyscraper in Wilmington. When it opened in 1913, the luxurious European-inspired hotel featured 150 guest rooms and served as a financial and social epicenter for Wilmington’s elite. A 1918 expansion brought such additions as 118 more guest rooms, a “Gold Ballroom,” and a theater that is today known as the Playhouse on Rodney Square. Throughout the years, the iconic hotel has undergone renovations true to its original roots but with all the amenities expected by discerning travelers. A prime example is the reimagining of the legendary Green Room, originally serving as a venerable gathering place for politicians, business leaders and the occasional celebrity, after a recent remodel, it now is known as Le Cavalier at The Green Room, a French brasserie with a relaxing and inviting vibe.

Inn at Montchanin Village & Spa in Montchanin, Delaware

The Inn at Montchanin Village & Spa, located in the beautiful Brandywine Valley and at one time part of the Winterthur Estate. Its name is a homage to Alexandria de Montchanin, grandmother of Henry Francis du Pont who founded the DuPont Company. One of the few villages or what were also known as company towns still remaining, thee village was where those laborers working the DuPont mills lived. Comprised of 11 restored buildings dating back to 1799, the Inn’s 28 guest rooms and suites today blend historic charm with luxury and modern comforts. Furnished with period and reproduction furniture and marble baths, several of the rooms include cozy fireplaces and many offer beautifully landscaped private courtyards. The property also features a spa, a restaurant housed in a renovated blacksmith shop, and a private “Crow’s Nest” dining room for up to 40 guests.

Hotel Gunter in Frostburg, Maryland

Hotel Gunter, located along Historic Route 40 in the heart of Frostburg’s growing Arts and Entertainment District, was originally named Hotel Gladstone when it opened in 1897 on the National Road, America’s first federally funded highway. The name changed in 1903 when William Gunter bought the property and embarked upon a 20-year, $35,000 renovation adding such enhancements using electricity instead of gas lamps with electricity. Other improvements meant adding a dining room that sat 175, and when Prohibition loomed, a speakeasy in the basement bar. A savvy businessman Gunter added a jail cell—but not for regular guests. Instead, it was a place for federal agents transporting prisoners to house their charges and enjoy a wonderful stay themselves. T Marhe jail cell is still there but now it’s just a place for the guests to explore. As a nod to its past, the speakeasy was restored though there no longer is cockfighting as there was one hundred years earlier. Amenities also include cozy rooms and event banquet facilities. Hotel Gunter also shares space with Toasted Goat Winery and Route 40 Brewing and Distilling Company.

Town Hill Bed & Breakfast in Little Orleans, Maryland

Sitting atop Town Hill Mountain and surrounded by the 44,000-acre Green Ridge State Forest in Allegany County, “The Mountain Side of Maryland,” Town Hill Bed & Breakfast was originally built as a fruit stand in 1916. By 1920, it had become the first tourist hotel in Maryland offering accommodations to those traveling by machine as automobiles were commonly called at the time. Up until then, car gypsies as they were sometimes called, when ready to get off the road, would stop at a farmer’s house and inquire if they could camp on their property. The prices were typically right–$5 might get you a spare room in the house and a homecooked breakfast by the farmer’s wife. Camping was even cheaper.

Like the Hotel Gunter, Town Hill Bed & Breakfast is on the historic National Road. It’s also near the C&O Canal National Park, a perfect place for cyclists and hikers traveling along the historic canal’s towpath. The Inn retain much of its original woodwork and furnishings loving preserved during its many renovations. Today, the 101-year-old Inn offers such amenities as 27 guest rooms, a 65-seat dining room where their legendary breakfasts are served, campfire area and easily accessible hiking trails. Another plus is the overlook with its panorama view of three states and seven counties.

Battle House Renaissance Mobile Hotel & Spa

The Battle House Renaissance Mobile Hotel & Spa in Mobile, Alabama

The site of the Battle House Renaissance Mobile Hotel & Spa dates to the beginning of the 19th century when it served as the headquarters of General Andrew Jackson during the War of 1812. The first hotel to debut here was the Franklin House in 1825. In 1829, new hoteliers opened the Waverly Hotel on the site, before the Battle Brothers – James, John and Samuel – constructed their own hotel here in 1852. After operating as an independent hotel for more than a century, the proprietors sold the company in 1958 and is now one of Marriott International’s prestigious Renaissance Hotels brand. The Battle House has 238 sleeping rooms, including 31 luxury suites; a 10,000 square-foot European spa with eight treatment rooms; a state-of-the-art fitness center; and a rooftop pool. Unique dining experiences include The Trellis Room, which serves family-style Italian cuisine at dinner; Joe Cain Café, which serves soups, sandwiches, pizza and salads; and Royal Street Tavern, featuring a menu of appetizer favorites.

Fort Condé Inn in Mobile, Alabama

MBCVB Facebook Banner shots – Thanksgiving Season

The Forte Condé Inn, the second-largest house, built in 1836, was an elegant mansion but time isn’t always kind and the hotel fell into disrepair before being expertly restored in 2010. Now the Inn, alongside nine other restored historic properties that are part of Fort Condé Village. Located in the heart of downtown Mobile, Forte Condé Inn is among the city’s most historic landmarks. A four-star boutique hotel, guests can immerse themselves into the unique charms of its past but have the most modern of amenities. Featuring dozens of one-of-a-kind accommodations in the village with its cobblestone streets lined with century oaks, and verandahs lit by gas lanterns. The inn, known for its legendary breakfasts that pay homage to the many cultures and cuisines in Mobile, recently opened Bistro St. Emanuel.

Ghee By Clarified Living

Uncategorized

High in butyric acid which reduces inflammation and promotes gut health, rich in Vitamins A, D, E, and K and antioxidants, and is lactose and casein-free, ghee is considered a superfood pantry staple and is an approved butter with enhanced flavor and utility for Keto, Paleo, and Whole 30. Ghee, commonly used in Indian recipes, is a clarified butter made by a slow, long simmer to removed milk fat. The end result in a dense butter that has a rich, nutty flavor and, as noted above, is healthy.

Instead of having to go to all that work, Clarified Butter Ghee is packaged in jars and can be used for sautéing, roasting, and glazing. It comes in an original flavor as well as Jalapeño Ghee, Garlic Ghee, and Cinnamon/Vanilla to use for breakfast dishes.

Bistro Christo Garlic Ghee Grilled Corn

6 corn on the cob (with husks)
1/2 cup, divided, Clarified Living Garlic Ghee
½ cup Creme Fraiche
½ cup Asiago cheese, finely grated
1 cup fresh basil, chiffonade cut
1 lemon, quartered
1 shallot, sliced & crisped
Salt & pepper, to taste

Thinly slice shallot. Place shallot slices in a small sauté pan, and melt ¼ cup of Clarified Living Garlic Ghee, submerging the shallot slices. Heat on medium low until the shallots begin to crisp and brown, about 20 minutes. (Note: More ghee might be needed depending on the size of the shallots. It’s important to keep them just submerged so they will crisp evenly. Keep an eye on them…once they start to brown, they cook quickly!) Remove shallots from the pan and place on a paper-towel lined plate. Sprinkle with salt while they are still hot, then allow to cool and crisp.

While the shallots are crisping, preheat grill to 400F.

Pull back the husks on the corn and remove the silks, leaving the husks still attached. Once the silks are removed, pull the husks back over the corn and soak in salted water for about ten minutes.

Place the corn on the grill and cook for about 20 minutes until the kernels are tender when pierced with a paring knife. Turn the corn cobs every 5 minutes to ensure even cooking.

After corn has completed cooking on the grill, fold back the husks or remove them. Brush each corn cob with additional ¼ cup of Clarified Living Garlic Ghee!, being sure to coat the ghee around the entire corn cob. Next, brush each corn cob evenly with crème fraiche. Squeeze fresh lemon juice over the corn, then top with grated asiago cheese, basil chiffonade, and crispy shallots. Season with salt & pepper. Enjoy!

(Note: This recipe can be made with boiled corn cobs as well, or it can be made in a bowl by cutting the kernels off cooked corn, then mixing in the ingredients above, to taste.)

Clarified Living Ghee

Miski Organics

Uncategorized

A small Canadian company, Miski specializes in non-allergen, organic, cultivated sustainably, and fully able to be traced to their sources foods. Nut allergies?

Then check out their Sacha Inchi Butter and Sacha Inchi Cocho Butter made from made from roasted sacha inchi seeds which are found in a fruit native to the Caribbean and South America and considered a superfood. But that’s not their only product.

Indeed, with a focus on Peruvian foods, they also have a Yacon Syrup made from yacon tubers that grow in highlands of the Peruvian highlands and is used as a sweetener, has a caramel taste, and contains less calories than sugar.

Yacon Flakes are good to eat as a snack and as an ingredient in trail mix. Dark Chocolate Covered Pineapple Chunks, Chia Seeds, Ripe Banana Powder, and Vegan Quinoa Carrot Cake to name just a few. And there are recipes, which is great since these are unique ingredients.

Inca Bits

2 cups old fashioned oats
1/4 cup dark chia seeds
1/2 tsp pink Himalayan salt
1 cup sacha inchi butter or sacha inchi choco butter
1 tbsp yellow maca powder
1/3 cup maple syrup

(Optional) Chocolate coating:

3/4 cup cacao powder
1/2 cup maple syrup
1 tbsp coconut oil

In a medium bowl, stir oats, chia, maca & salt. Add sacha inchi butter & maple syrup to the mix and stir.

Line a cookie sheet with parchment paper. Wet hands and form dough into about 12-15 balls.

Place bits on parchment paper and put in freezer.

Place cacao and coconut oil in a small pot, add maple syrup and heat until melted. Remove from heat. Once the mixture has cooled (but not hardened), dip bits in using your hands or tongs. You should have a solid coat. Add Himalayan salt on top, then freeze on prepared parchment until hardened.

Store Inca Pits in a glass container. Enjoy cold or at room temperature, alone or with tea.

miskiorganics.com/

‘Tis the Time for Cuffing Season

Elegant dining, Uncategorized

“We all know what makes a perfect date location: privacy, ambience and good drinks,” my friend Victoria Cohen tells me. “With cuffing season in full swing – the infamous New York City dating scene is back and better than ever. From fun and flirty – to sultry and classic, the location of a romantic night can make or break your experience. “

For those who don’t know, according to Merriam-Webster, cuffing season refers to a period of time where single people begin looking for short term partnerships to pass the colder months of the year. Cuffing season usually begins in October and lasts until just after Valentines Day. Since we’re already more than a month behind, we’ve better get cuffing.

And, of course, Victoria has suggestions on where to go.

The Crown

Snuggle up with a first (or forever) date atop Hotel 50 Bowery at The Crown. With lo-fi hip hop and cozy couches – enjoy seasonal and classic cocktails with stunning views of Downtown Manhattan, impressive for any date. With light Asian-inspired bites and chic yet calming décor – this hot-spot is the place to be.

The Campbell

Privately tucked into Grand Central Station, The Campbell transports you and your date back to the 1920’s – complete with classic décor, ambient lighting and live jazz on Saturday nights.

The sultry velvet tufted lounge offers delectable appetizers to complement their thoughtfully curated timeless cocktails. Listen to live jazz on Saturday nights or stop in for an after-work happy hour – The Campbell is the perfect spot to get to know someone special.

Mr. Purple

This it-spot of the lower east side is the perfect place to impress your date or spice things up in your relationship. This winter you can cozy up under the fur-lined blankets in the Veuve Clicquot Winter Chalet pop-up at Mr. Purple. Step into a larger-than-life heated snow globe atop the 15^th floor of Hotel Indigo complete with chalet décor, a custom Veuve Clicquot champagne bar, and ambient lighting – this once-in-a-lifetime experience is sure to impress.

Nearly Ninth

With signature and seasonal cocktails, great food, smooth live jazz performed weekly by Bobby Katz Trio and cozy lounges, Nearly Ninth located inside the Arlo Midtown offers a sophisticated date spot, perfect for a first-meet.

The clean and classic décor is city-chic while the comfortable couches let guests relax and enjoy private conversations in any of their three spaces: the side-walk level bar, private lounge, and rooftop space.