If you’re wondering what Mariah Carey, Leonardo DiCaprio, Adam Sandler, Alec Baldwin, Liam Neeson, Jimmy Fallon, Kevin Costner, and P. Diddy are eating this Memorial Day, it might be something that Andrea Correale, the founder and president of Elegant Affairs, has whipped up. Correale counts such stars as well as corporations like Ralph Lauren, Amazon, American Express, American Heart Association, and Cirque du Soleil among her clients.
She started her own company at 16 after working in a variety of jobs at a local country club. Initially she hoped to earn enough money to buy a car. She not only got the car but also was set on a career path. Correale received her training at the Hotel and Restaurant Management program at New York Institute of Technology and then founded Elegant Affairs, a full service off-premise catering and event planning company in the Hamptons, Long Island and New York City.
Besides the following recipes, Correale also shares some of the latest in food trends which can easily be incorporated into Memorial Day entertaining.
This being the fruit best, it works that cobblers are trending. Correale says you can serve blueberry, apple, peach, cherry, or any type of fruit cobbler you’d like simply à la mode — oversized and baked or deconstructed in a glass or jar.
Andrea with Kevin Costner.
For condiments, peppers are totally in starting with sriracha and other unique hot sauces. Correale says the hotter the better and also, when they’re available at farmers’ markets—salted shishito peppers.
It’s not really corn on the cob time yet, but if you can find some, Correale suggests a corn on the cob bar where besides roasted or steamed corn, there’s every topping imaginable: flavored butters, spreads, herbs, cheese, bacon, and spices.
Gluten-free and vegan anything and everything.
People want fresh food, it doesn’t need to be fancy.
“It’s much more about the quality of the ingredients, and the freshness,” says Correale, than it is about overabundance.”
Watermelon Pizza
Servings: 8
Prep Time: 5 Minutes
1 large watermelon
5 cups vanilla frozen yogurt
3 cups fresh raspberries
3 cups fresh blueberries
Cut watermelon into 8 thin slices, to create your “crust”.
Spread a layer of vanilla frozen yogurt on top of each watermelon slice.
Add berries as your toppings and serve immediately.
Red Velvet, Berry and Cream Parfaits
Servings: 4
Prep Time: 15 Minutes
4 oz cream cheese
1/2 cup sugar
1/2 cup heavy cream
3 cups fresh blackberries or raspberries
8 inch red velvet cake
Bake a red velvet cake in an 8-inch pan, using your favorite recipe, and let it cool.
Combine cream cheese, and sugar in a bowl. Using a hand mixer, beat on a medium-high speed until creamy.
Add in the heavy cream and mix on low speed, until the mixture has a pudding-like consistency.
Line the bottom of your glasses or dessert cups with
cake and a layer of cream. Add another layer of cake, followed by another layer of cream, then add in a
layer of berries. Repeat these layers until you fill your glass or desert cup.
Refrigerate for at least one hour, and garnish each serving with a cookie or pastry of your choice.
National Moscow Mule Day (March 3rd) is rapidly approaching and what better way to celebrate than with Q Mixers, a fantastic brand that elevates your drinks with premium mixers!
No matter the season, this refreshing vodka-based drink is perfect year-round. A vintage cocktail dating back to Los Angeles in 1941, it achieves the perfect balance between spicy, sweet, and bold. Adding to its appeal is that its often served in a classic copper mug. How cool is that?
The Q Mixers website features cocktail recipes for the traditional Moscow mule and also shares how to add some variety to your mule with Light Ginger Beer or for a sweeter, more floral mule, with Hibiscus Ginger Beer.
How It Began
Drinking gin and tonics with his friends in the backyard of his Brooklyn home, Jordan Silbert was repulsed by the overly sweet, sticky, and unpleasant taste the tonic water left in his mouth. A little investigating and he discovered that the bottles of tonic water they were consuming contained not only 32 grams of high fructose syrup, artificial flavors, and artificial preservatives. A friend was drinking Sprite. A quick look at both bottles showed Jordan there was little difference in ingredients between Sprite and tonic water.
Not wanting to mix great gin with crummy tonic water, Jordan became obsessed with creating a wonderful tonic water—a task that took four years of work in his kitchen. But the result was the spectacular Q Tonic Water.
File this under if you make a great product people will find a way to your door, but immediately Jordan’s products were being written up in media stories and restaurants and bars were demanding the product which he and his dad delivered throughout New York.
Then, the next obsession hit him, with Jordan wanting to create mixes equally as good as his Q Tonic Waters. “For each Q drink I agonize like I did with Q Tonic Water,” says Jordan, who founded Q Mixers. “I source the absolute best ingredients I can find and then tinker and tinker with the recipe until I come up with something I love. Something spectacular.”
Taste it and you’ll know what he’s talking about.
The Drinks.
Traditional Moscow Mule
Ingredients
5 oz Q Mixers Ginger Beer (can substitute Hibiscus Ginger Beer or Light Ginger Beer)
1.5 oz Premium Vodka
0.5 oz lime juice
Fill a highball glass or copper mug with ice. Pour in your favorite vodka and squeeze in the lime juice, leaving the lime shell in the glass. Then pour in the Q Mixers Ginger Beer (or other variation) and gently stir.
Tony’s Festive Mule
1½ oz Tito’s Vodka
1½ oz Fresh Lime Juice
1½ oz Spiced Cranberry-Orange Syrup
4 oz Q Mixers Ginger Beer
Cranberry-orange syrup: Combine 1 cup of sugar, 1 cup of cranberry juice, peel from 1 orange, cinnamon stick, and two cloves in a small saucepan and simmer for twenty minutes. Let the mixture cool and strain into an empty bottle.
In a shaker add vodka, lime juice, and syrup; shake with ice. Strain into an ice-filled highball glass. Top with chilled Q Ginger Beer. Garnish with a powdered sugar sprig of mint.
CUBA LIBRE
So much more than the rum and coke you’ve had in the past. In the Cuba Libre, the addition of lime pairs incredibly well with rum and brings out the nuanced flavors of kola for delicious drink that’s surprisingly complex yet easy to make.
1½ oz Premium Rum
5 oz Q Kola
2 Lime Wedges
Fill a highball glass with ice. Pour in the rum and squeeze in a lime. Then pour in the Q Kola. Gently stir and garnish with the other lime wedge.
If you have some cocktail bitters this is a great drink to experiment with. Add a few drops for some extra depth and bring out some savory flavors.
DARK & STORMY
A cousin of the Moscow Mule, the Dark and Stormy pairs spicy ginger beer with dark rum. When prepared in the traditional way, the rum floats to the top and the drink lives up to its infamous name.
1½ oz Goslings Dark Rum
5 oz Q Ginger Beer
½ oz Lime Juice
Fill a highball glass with ice. Pour in the Q Ginger Beer and squeeze in the lime. Top with the rum so it floats on the top, looking like a dark storm cloud that will force you to stay at the bar all afternoon.
Growing up in Tahoe City, a one stoplight town in California’s High Sierra Mountains, Lindsay Navama yearned for the big city life. Los Angeles offered just that, and she was happy there in her career as a recipe developer, personal chef, and owner of Cookie Culture, a boutique bakery.
Lake Life Cranberry Limeade Cosmo
But when she and her husband, David, moved to Chicago for work, Navama felt unmoored and wondered what to do next in her life.
Lured by articles about the wonders of Harbor Country, the swath of countryside starting at the state line and curving north along Lake Michigan to Sawyer, Michigan, the couple decided to check it out.
Unfortunately, upon arrival the two were totally underwhelmed.
“We heard people call it the ‘Hamptons of the Midwest but we thought is this it?” says Navama.
The two didn’t return for several years, but when they did—they both experienced what she describes as the region’s magic. It was more than just the beautiful beaches, the eight quaint small towns each unique in its own way, lush farmlands, orchards, rivers, and woods, there was also an appealing vibe. Each visit brought new discoveries– an estate winery, a fun delicatessen that became like a second home, a Swedish bakery that first opened for business in 1912–and new friends.
Wanting to spend more time there, the couple moved into a small place in New Buffalo and dubbed it “Camp Navama.” There Navama cooked and entertained, developing her own recipes and tweaking them when needed to feed friends on gluten-free, vegan, vegetarian, keto, paleo, and other diets. She learned the rhythms of the land and seasons such as when deep blue Concord grapes were peaking at Dinges’ Farm in Three Oaks or when an order of fresh caught sturgeon arrived at Rachel Collins’ Flagship Specialty Foods and Fish Market in Lakeside.
Buffalo Cauliflower
In ways it was a convergence of Navama’s experiences growing up in the High Sierras and adulthood in the ever-so-hip L.A. food and cultural scene. Navama identified with many Harbor Country residents who moved to or had second homes in the area and brought that big city sensibility with them when it came to art, food, entertaining but appreciated a more rural way of living and a lot less concrete.
Navama no longer felt lost and instead saw the direction her life should take.
“I wanted to preserve those memories, great meals, and good times in Mason jars,” she says.
A great cookbook with 50 recipes and photos by Gabrielle Sukich of Benton Harbor, it’s also a travel guide with small maps, listings of restaurants, wineries, intriguing hideaways, and everything else the area has to offer.
“I never saw myself as living any other place than California and here I am in a tiny town in the Midwest,” she says. “And I’m beyond grateful it happened.”
Whistle Stop Asian Noodle Salad
4–6 servings
Contributed by Whistle Stop Grocery and Chef Eva Frahm
1 pound angel hair or capellini pasta
5 ounces shiitake mushrooms, stemmed and thinly sliced
¼ cup plus ⅓ cup extra virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¾ cup hoisin sauce, divided
1 medium red bell pepper
1 medium yellow bell pepper
¼ cup seasoned rice wine vinegar
1 tablespoon garlic chili sauce
Sriracha, to taste (optional)
4 scallions, thinly sliced
1 cup lightly packed cilantro leaves, chopped
Bring a large pot of water to a boil. Salt the pasta water, if desired. Add the angel hair and cook 7 to 8 minutes until just al dente, so the noodles are still slightly firm and not overcooked. Drain into a colander, rinse gently with cold water, let drain again, then place in a large bowl. Set aside.
In a skillet over medium heat, sauté the mushrooms in ¼ cup of the olive oil for about 7 minutes, or until lightly browned. Season with ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper. Remove from the heat and add 2 tablespoons of the hoisin sauce. Stir to coat and set aside.
Julienne the bell peppers by cutting them into ⅛-inch-thick strips. Set aside.
In a small mixing bowl, whisk together the remaining 10 tablespoons hoisin sauce, the remaining ⅓ cup olive oil, the rice vinegar, the garlic chili sauce, and the Sriracha (if using). Set aside.
Add the mushrooms, peppers, scallions, cilantro, and sauce mixture to the noodles. Toss gently to incorporate. Season to taste with the remaining salt and the remaining pepper and transfer to a serving bowl or store covered in the refrigerator for 5 to 7 days.
Lake Life Cranberry Limeade Cosmo
1 serving
3 ounces favorite vodka
1 ounce triple sec
2 ounces cranberry juice cocktail
3 tablespoons limeade concentrate, thawed
a cocktail shaker and martini glass in the freezer for about 20 minutes.
Add the vodka, triple sec, cranberry juice, and limeade concentrate to the chilled cocktail shaker. Shake your booty while you shake your Cosmo for about 10 seconds, because why not?!
This holiday season, give some fascinating food products that also give back to needy causes to the food lovers on your list.
COFFEE CHAI CHIA PUDDING (w/ P.B. COFFEE CHAI SMOOTHIE on top) with Blue Lotus Chai
Blue Lotus Chai, a spiced tea free of all sweeteners, additives, artificial flavorings, or colorings, comes in an assortment of masala blends—Traditional, Golden, Mint, Rooibos, Star Anise, and Mandarin. Caffeine-free, it’s easy to prepare, and contains anti-oxidants. This year, Blue Lotus Chai won the Specialty Food Association’s 2020 sofi™ Award for innovation and taste in the 48th annual awards. They donate 10% of their net profits to charitable organizations such as Doctors Without Borders, American Cancer Research and A Hope for Autism Foundation.
1 tablespoon coconut sugar (or sweetener of choice)
½ teaspoon chia seeds
1 tablespoon hot water (enough to dissolve chai powder & sweetener)
A few ice cubes
In a measuring cup, dissolve Blue Lotus Chai powder and sweetener in hot water; stir.
Add it, along with milk of choice and ice cubes, into a blender. Blend until ice is well crushed and milk is frothy. Add chia seeds, stir, and let sit for a few minutes. Pour into a glass and enjoy!
Note: If you prefer, you can add the chia seeds to the dissolved mixture before adding milk and mix them up in the blender. This adds to the creaminess, with no crunch & chew from the seeds.
Sacred Sauce
Another company that donates 10% of all company profits, in this instance to the Rainforest Trust, Sacred Sauce is a medium-heat sauce made with serrano chilis, cacti and blood oranges containing only vegan-friendly, organic, and natural ingredients. Their Sacred Salad Sauce is probably one of the few medium heat sauces for salads. Made with habanero and serrano chilis, mashed up mango flesh and citrus tangerines giving it a sweetness with out having additives such as sugar or artificial sweeteners. The spicy taste contrasts well with the coolness of salad greens.
Neither Sacred Sauce nor Sacred Salad Sauce contain any preservatives, chemicals, xanthan gum, extracts or concentrates.
With the mission to leave the world a happier, healthier place, the mother and daughter team who founded SkinnyDipped offer a variety of whole nuts “skinnydipped” in thin layers of a dark chocolate, milk chocolate or white chocolate. There’s cashews skinnydipped in a dark chocolate salted caramel, Milk Chocolate Peanuts, almonds in dark chocolate espresso and their Lemon Bliss–almonds in white chocolate with lemon. Low in calories, the ingredients are also non-GMO verified, gluten-free and contain no artificial ingredients.
SkinnyDippers are now available nationwide at @walgreens! Snag a bag of Peanut Butter + Cocoa Almond to keep yourself fueled up when you’re on-the-go! To find out where else they’re available, click here.
SkinnyDipped Daughter & Mom
SkinnyDipped Peanut Butter Banana Pudding
• 2 cups almond milk
• 1 box (3.7 oz) organic vanilla instant pudding
• 2 bananas, sliced
• 1/2 cup natural peanut butter
• 1 cup Peanut Butter SkinnyDipped Almonds
To garnish:
• 4 dollops of whipped cream
• 1 tbsp natural peanut butter
• 1 tbsp crushed Peanut Butter SkinnyDipped
1. Start by preparing the pudding. Pour 2 cups almond milk into medium mixing bowl, add vanilla instant pudding and beat with an electric mixer for 2 minutes. Set aside.
2. In four jars, layer sliced bananas, peanut butter, SkinnyDipped and pudding mixture. Repeat layering until all ingredients have been used and refrigerate.
3. Before serving, top each jar with a dollop of whipped cream, a peanut butter drizzle and some crushed SkinnyDipped. Enjoy!
Amber colored with a touch of light pink, golden raspberries are a rare find compared to their red and black equivalents. But they’re worth the search.
“They taste like raspberries dipped in honey,” says Cindy Grewett who raises golden raspberries at Kitty Hill Organics, her 14-acre farm in Dowagiac, Michigan, a small town located close to the Indiana-Michigan border.
“Or candied raspberries,” adds her assistant Ashley Morris.
Golden raspberries at Kitty Hill Organics in Dowagiac, Michigan. Photo Jane Simon Ammeson.
“Have you ever tasted one?” Ron Goldy, Senior Extension Educator at the Southwest Michigan Research and Extension Center, Michigan State University, asks me when I call to get more details about golden raspberries and who else might be growing them in Southwest Michigan.
I tell him I have—Grewett sells them at the St. Joseph Farmers Market held on Saturdays on the bluff overlooking the pier and where the St. joseph River flows into Lake Michigan. People also stop by at the farm where she and her husband live in a 150-year-old farmhouse but it’s best to call ahead to make sure she hasn’t sold out.
Golden Raspberry Custard with Chocolate Sauce. Photo by Jane Simon Ammeson.
“They’re sweeter than red raspberries,” I say.
Cindy Grewett adds golden raspberries to a glass of Tabor Hill Sparkling Wine. Photo by Jane Simon Ammeson.
“But they still taste like raspberries,” Goldy says and he’s right.
I’ve never thought of red raspberries as anything but sweet and tasty. Yet compared to goldens they’re tough stuff with a taste that’s stronger and with just a little more bite.
They may be milder and sweeter but goldens are also more fragile than their black and red counterparts and thus transporting them is a trickier and more expensive proposition as they’re more likely to bruise and crush.
Kitty Hill Organics. Photo by Jane Simon Ammeson.
“That’s one reason why people don’t grow them,” says Grewett.
“We know what we know– we all get used to eating things we know and are familiar with like red raspberries,” says Goldy, offering another reason why they aren’t as popular as reds.
There’s truth to that. How many of us have bought kohlrabi lately?
“I don’t know of anyone else growing them in the area,” he adds.
All this makes them more of niche market type of fruit, found more often at farmers’ markets than in stores. There are other distinctions as well, Grewett explains.
Unlike red and black raspberries that have two growing seasons and often are referred to as everbearing, goldens fruit just once in late August and into September.
When looking for goldens, remember they’re also called by the rather bland name of yellow raspberries and the much more exciting champagne raspberries.
More golden raspberries. Photo by Jane Simon Ammeson.
Speaking of that bubbly drink, Maria Neville, owner of Body Logic in downtown St. Joseph suggested adding golden raspberries to a freshly poured glass of champagne, prosecco, or other sparkling wine. It’s about easy as can be except for getting the cork out of the bottle and but the look and taste is both elegant and spectacular. If you’re not in the mood for a cocktail, Grewett suggests adding goldens to seltzer water or lemonade.
“That is if you have any left,” she says, noting that they’re so tasty as is, they’re often consumed straight out of the box.
Grewett also likes goldens, a naturally muted strain of red raspberries, because of their health benefits. “They’re full of vitamins B and C,” she says, adding that they also contain folic acid, iron, copper, and ellagic acid, a phenolic compound thought to prevent cancer. And despite their delicate looks, goldens are a powerhouse of dietary fiber accounting for approximately 20% of its weight.
Photo by Jane Simon Ammeson
Eating healthy and raising pesticide-free produce is one reason Grewett left a job as a hostess at Tosi’s Restaurant in Stevensville, Michigan one requiring her to dress in heels and formal wear and become a full-time farmer. She already was growing organic fruits, vegetables, meats and eggs for friends and family as well as for herself but wanted to make it easily available for others as well.
Now, when you stop by the farm, she’s typically wearing old jeans or shorts, t-shirts, thick gloves, and knee-high rubber boots good for mucking around in the dirt and mud.
“When people bring their children here and they see carrots or here and they see carrots or fresh beets growing out of the ground or raspberries on the vine they get so excited,” she says. “I like that they can pick and eat a tomato still warm from the sun and not have to worry about chemicals. It’s a great way to show kids—and adults—the connection to what we grow and what we eat.”
Cindy Grewett’ s Golden Raspberry Custard with Chocolate Sauce
2 cups milk
2 tablespoons butter, softened
2 teaspoons vanilla
2 tablespoons corn starch
1/3 cup sugar
¼ teaspoon salt
2 egg yolks, lightly beaten
Golden raspberries
Chocolate sauce
Place milk, butter and vanilla extract in a saucepan and cook at medium heat until mixture is simmering being sure to stir frequently so mixture doesn’t burn.
Remove mixture from heat before it comes to a boil. Mix cornstarch, sugar, salt, and egg yolks in a saucepan, stirring until sugar dissolves.
Return milk and butter mixture to the stove and slowly add cornstarch mixture (if you add too quickly egg yolks will cook), whisking constantly until custard thickens enough to coat the bottom of a spoon, approximately 5 to 10 minutes.
Remove from heat. Let cool. Top with golden raspberries and then drizzle chocolate sauce over the custard. Serve.
Red & Golden Raspberry White Chocolate Napoleon. Photo courtesy of Driscoll’s Berries.
Red and Golden Raspberry White Chocolate Napoleon
Recipe courtesy of Driscoll’s Berries
2 tablespoons butter, melted
1 tablespoon granulated sugar
4 ounces chopped white chocolate or white chocolate chips (about 2/3 cup)
4 ounces reduced fat cream cheese
1/2 cup part-skim or reduced fat ricotta cheese
1 1/3 cup each red and golden raspberries
3 sheets filo dough (14 x 18 inches each)
Confectioners’ sugar
Preheat oven to 350°F.
Line a large baking sheet with parchment paper. Set aside a second baking sheet and parchment paper of the same size.
Place one sheet of filo on work surface.
Brush with one-third butter and sprinkle with half sugar. Cover with the second sheet of filo, brush with one-third butter and sprinkle with remaining sugar. Lay third sheet of filo on top and brush with remaining butter. Trim filo edges evenly and cut stack into 18 rectangles, about 2-1/2 x 4-inches each.
Arrange rectangles in a single layer on parchment lined baking sheet. Cover with second piece of parchment and second baking sheet. (Bake in two batches if pieces don’t fit in one pan.) Bake 15 to 17 minutes until filo is golden brown, lifting top baking sheet to check. Transfer to wire rack to cool. Heat white chocolate in a glass or ceramic bowl in microwave 60 seconds, or just until chocolate is softened. Stir until melted. Stir in cream cheese and mix until smooth. Stir in ricotta and mix well. Mixture can be prepared up to four hours ahead, covered and refrigerated.
To assemble the layers, spread a thin layer (about 1 1/2 teaspoons) white chocolate and cheese mixture on each of the six filo pieces. Top with about 12 raspberries. Spread a layer of filling on six more filo pieces, place white chocolate side down over raspberries. Repeat filling and raspberries on each napoleon. Reserve 1 1/2 teaspoons white chocolate mixture and set aside.
Spread remaining white chocolate mixture on last six pieces of filo. Place white chocolate side down over berries. Dust with confectioners’ sugar and secure a raspberry on top each napoleon with a dab of the reserved white chocolate mixture. Serve within 30 minutes.
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
When Rebecca Katz’s Cancer-Fighting Kitchen: Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, a finalist in the Health & Special Diet category of the IACP Awards, came out a decade ago. the idea of cookbooks geared towards specific illnesses was still relatively new. But the success of that book as well as Katz’sOne Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends, both of which provide nurturing recipes designed to help those who are undergoing treatment and dealing with side effects as well as introduce foods that studies have shown might help in preventing the disease, was so great, that a second edition came out a little over a year ago.
Curried Chicken Salad
SERVES: 6
1 1⁄2 pounds roasted organic chicken
1 Granny Smith apple, diced into 1⁄4-inch pieces
1⁄4 cup raisins or currants
1⁄4 cup minced scallions, green part only
2 stalks celery, diced small
1⁄2 cup organic plain Greek-style yogurt
1⁄4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
1⁄2 teaspoon ground ginger
1⁄2 teaspoon sea salt
6 butter lettuce leaves, washed and dried
1⁄4 cup slivered toasted almonds, for garnish
1⁄4 cup chopped fresh cilantro, for garnish (optional)
Chop the chicken into 1⁄2-inch pieces and put them in a bowl. Stir in the apple, raisins, scallions, and celery. Separately, whisk together the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro, if desired.
COOK’S NOTE: Save time by using store-bought organic roast chicken.
STORAGE: Store in an airtight container in the refrigerator for 3 days.
PER SERVING: Calories: 300; Total Fat: 11.3 g (3.1 g saturated, 3.8 g monounsaturated); Carbohydrates: 15 g; Protein: 34 g; Fiber: 2 g; Sodium: 375 mg
Orange Pistachio Quinoa
Quinoa is its own little ecosystem, containing all of the essential amino acids that we must obtain through the diet. Put another way, quinoa brings some good nutrients to the table that the body needs to begin repairing itself. Its mild taste makes it a perfect backdrop for this nicely layered crunchy/chewy portable dish, in which olive oil, citrus, vitamin-rich pistachios, and raisins dance delightfully on the taste buds, and herbs (mint, cumin, and coriander) provide a huge hit of taste and anticancer nutrients.
SERVES: 6
PREP TIME: 15 minutes
COOK TIME: 15 minutes
1⁄2 cup raw pistachios
1 1⁄2 cups quinoa
2 1⁄2 cups Magic Mineral Broth (page 49) or water
1 teaspoon sea salt
1 teaspoon cumin
1⁄2 teaspoon coriander
1⁄8 teaspoon freshly ground pepper
1⁄2 cup chopped fresh mint
2 scallions, both green and white parts, finely chopped
1⁄8 cup freshly squeezed orange juice
Zest of 1 orange
1 1⁄2 tablespoons olive oil
1 1⁄2 tablespoons freshly squeezed lemon juice
1⁄2 cup raisins
Preheat the oven to 325°F.
Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
Place the quinoa in a fine-mesh strainer and rinse well under cold running water to remove all the resin.
In a pot, bring the broth and 1 teaspoon salt to a boil. Add the quinoa and cover. Decrease the heat and simmer for 15 minutes. Transfer from the heat and fluff with a fork. Spread mixture out on a sheet pan and “rake” with a fork occasionally until cooled.
Transfer the quinoa from the sheet pan to a large bowl. Stir in the cumin, coriander, salt, and pepper. Add the mint, scallions, orange juice, orange zest, olive oil, lemon juice, toasted pistachios, and raisins. Mix well and taste; you may need a pinch of salt, a squeeze of lemon, or a dash of olive oil.
VARIATION: Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
COOK’S NOTES: Rinse, rinse, and rinse again! Quinoa is naturally coated with a bitter-tasting resin. To get rid of the resin, put the grain in a bowl of cool water, swish it around with your hand, then drain it in a fine-mesh sieve.
Quinoa is gluten free, which makes sense when you consider that botanically, it isn’t a grain at all; it’s more closely related to beets.
STORAGE: Store in an airtight container in the refrigerator for 4 days.
PER SERVING: Calories: 265; Total Fat: 10.3 g (1.3 g saturated, 5.9 g monounsaturated); Carbohydrates: 40 g; Protein: 7 g; Fiber: 6 g; Sodium: 435 mg
This is the little black dress of condiments—appropriate in almost any situation. What it really comes down to is mixing lemon zest, basil, and lemon juice, and—zingo!—you have a condiment that brightens and brings out the flavor in anything you put it on top of—veggies, chicken, fish, whatever. An added bonus is the blast of cancer-fighting properties, especially basil’s anti-inflammatory agents and lemon’s antioxidant phytochemicals.
MAKES: 1⁄2 cup
PREP TIME: 5 minutes
COOK TIME: Not applicable
1 cup loosely packed fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1⁄4 cup extra-virgin olive oil
1 teaspoon maple syrup (optional)
1⁄4 teaspoon sea salt
Put all of the ingredients in a food processor and process until well blended.
GOES WITH: Italian White Bean Soup (page 52), Minestrone (page 57), Cooling Cucumber Avocado Soup (page 62), Roasted Red Roma Tomato Soup (page 69), Creamy Broccoli and Potato Soup (page 71), Basil Broccoli (page 75), Easy Eggs in a Cup (page 100), Nana’s Egg Salad (page 102), Tuscan Farro and Bean Salad (page 111), Lemon Mustard Salmon Salad (page 115), Mediterranean Lentil Salad (page 144), Simple Tuscan Farro (page 147), and, as you might guess from this list, myriad other savory dishes.
VARIATION: For a richer drizzle that’s more like pesto, add 1⁄4 cup pecans or walnuts when you process the ingredients.
STORAGE: Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months.
PER SERVING: 2 tablespoons—Calories: 125; Total Fat: 14.1 g (2 g saturated, 10 g monounsaturated); Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 150 mg
CREDIT:Reprinted with permission from The Cancer-Fighting Kitchen 2nd Edition, copyright by Rebecca Katz with Mat Edelson,2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Pistachio
green in color with a powder-like coating that dusts the fingers when touched,
tung gwa, sufed kaddu, togan and fak—the names of this squash vary depending
upon what Asian country you’re in— aren’t typically found at American farm markets.
But winter or ash melons, as they’re called in the U.S., are also available at the St. Joseph Farmers Market. Grown by Vedette Cordis and her mother Virginia Palis at the family orchard and farm on Tabor Road in Sodus, Michigan and sold along with their large assortment of produce, the large globes which vary in size and can weigh up to 70 or so pounds, are great for soup and stir-fry.
Cordes
planted winter melon after being contacted by Ron Goldy, Michigan State
University Extension Senior Educator who works with the vegetable industry and
is stationed at the Southwest Michigan Research and Extension Center.
“A
couple of years ago Ron called and asked if we would plant winter melons to see
if they could grow around here,” says Cordes, noting that the third generation
family farm, founded by her grandparents Adelia and Anthony Vilutis in 1929, is
near the extension office.
“Part of my responsibility is to look at what is growing here and isn’t being grown here,” says Goldy, noting that with the increasing Asian population in the U.S. it’s important to grow produce for that segment of the market. “I work with Vedette as a test marketer because she’s into growing different things.”
Goldy
says that the quality of winter melon, so named because they have a long life
and can last through most of the winter, harvested in Southwest Michigan is
much better what’s imported from other produce areas in the country.
“I like to make winter melon soup in the winter,” says Virginia Palis who can be found at the St. Joseph Farmers Market along with her daughter.
“They’re
like noodles,” says Goldy. “They don’t have any flavor and take on the taste of
what you cook them with.”
Palis
likes to add chopped red peppers chicken or ham and either cilantro or parsley.
It’s important, she says, not to overcook the squash because then they get
mushy.
“The
idea is to cook them quickly,” says Goldy. “If you’re stir frying, add them at
the end after you’ve cooked the meat.”
The
fine dust on the winter melon is a wax, says Goldy, and indicates that squash
has ripened. It’s ashen-like look is one reason why the squash is also known as
ash melon. Cordes notes that many people think of it as a winter squash because
of its thick skin but it’s more like summer squash—think zucchini.
The
winter melon seeds Cordes planted prospered and she is currently harvesting
what she calls “monsters” including one that weighs 70 pounds.
With
a cooler filled with over-sized winter melons, Cordes says she’s expanding her
markets. Reasoning that because it’s used frequently in ethnic restaurants, she
and her mom loaded up their truck and drove to Chicago’s Chinatown.
Carrying
several winter melons, they walked down the streets, stopping in at Chinese
markets and restaurants. But there was a problem with that sales method. None of the chefs and storekeepers they approached
spoke English and their Mandarin is nil.
Exhausted
but unwilling to give up, Cordes hailed down an UPS driver making deliveries
and shared her story. He suggested she talk to someone at the Chinatown Chamber
of Commerce which she did. They were able to help explain to the Asian
shopkeepers and restaurateurs why two
ladies from Southwest Michigan were coming into their businesses carrying
winter melons. Now Cordes makes regular deliveries to the city when time
permits.
But
winter melons aren’t the only ethnic crop mother and daughter raise. Ordering
cucuzza seeds, Cordes had also had success growing these long snake shaped
squash, also known by the less than appetizing name as snake gourds.
“We had an Italian woman get so excited that we had them,” says Palis.
“A
few weeks ago a man bought one—he and his wife were celebrating their 50th
wedding anniversary–and he walked around the market with it wrapped around his
neck,” says Cordes, leaving us to wonder if the man was making a non-verbal
statement about marriage choking the life out of him or the much more positive
one of being linked happily together for half century. But then he might have
just been having fun.
Sidebar:
Making Winter Melon Soup
“It’s simple to make,” Virginia Palis told me, giving instructions on how to peel, slice and de-seed it in the way you would a watermelon. They’re actually quite pretty, I thought as I carried it in my house, if a little prickly in spots (“we have to wear gloves to pick them,” Pallas told me) and though the ash rubs off, it just feels a little dusty and easily washes off.
Heaving
it on the counter, I got out my largest, sharpest knife and started cutting. It
was easy, just as Pallas said, and no more difficult than slicing a watermelon.
If a 20 pound melon sounds like a lot for soup, I found that once the seeds and
rind are discarded there was a lot less than I’d expected.
Cordes
had told me that before winter melons ripen, they taste sweet but since this
one was definitely ripe, the taste was bland, like a raw potato only less firm.
Once I’d chopped it up, I placed it in a large pot, added enough chicken stock
to cover, tossed in some diced roasted chicken and celery along with chopped
red and orange sweet peppers. I simmered
the concoction for about 30 minutes and voila, winter melon soup. The squash,
when cooked, has an almost sweet delicate flavor—very tasty I thought.
Because
it was compared to watermelon and since I had some fresh feta cheese made by
Kelsey Cleary of Niles, who raises goats and makes a variety of cheeses from
their milk, I’d set aside about a cup of the chopped uncooked squash to experiment–making
a salad that typically calls for watermelon using feta, Kalamata olives, mint,
sweet onion, olive oil and lemon juice. Since
this was spur of the moment, I didn’t have any Kalamatas and didn’t want to run
out to the store, so I substituted green Cerignola olives which I’d earlier this
fall I’d packed into an old Mason Jar and covered with olive oil so they’d
keep. For a little more color, I chopped
up a tomato and tossed that in as well. The recipe called for Tabasco, which I
didn’t have but a dash of Siracha for heat worked. The result is an adaptation
of Jacques Pepin’s Watermelon Salad which I unimaginably renamed.
Winter Melon Salad
3 tablespoons fresh lemon juice
2
teaspoons kosher salt
1
teaspoon or less Siracha, depending on how hot you want it
1/2
teaspoon freshly ground pepper
One
8-pound winter melon, cut into 1 1/2-inch chunks (10 cups), chilled
1/2
pound feta cheese, crumbled (2 cups)
1
1/4 cups pitted Kalamata or other type of premium olives, coarsely chopped
(optional)
1
small sweet onion, cut into 1/2-inch dice
1
cup coarsely chopped mint leaves
In a large bowl, whisk the oil,
lemon juice, salt, Tabasco and pepper.
Add the watermelon, feta, olives and
onion and toss gently.
Garnish with the mint and serve.
Virginia
Pallas’s Winter Melon Soup Recipe
Winter
melon, cut and peeled
Chicken
stock to cover
1
sweet red pepper, diced
Ham
or chicken breast, diced
Stalk
of celery, diced
Parsley
or cilantro, about two tablespoons, minced
Salt
and pepper to taste
In a large pot, places winter melon
and cover with chicken stock. Bring to a simmer. Add other ingredients and cook
until ingredients are tender.
Serve.
Recipes:
Vedette Cordes’s Fried Cucuzza
½
cup vegetable oil or extra virgin olive oil
1
cucuzza, peeled
1tablespoon
corn meal
4
tablespoons flour
½ teaspoon
chili powder
¼ teaspoon
salt
¼ teaspoon
pepper
3
tablespoons water
Pour vegetable oil or extra virgin
olive oil into a skillet and heat to medium high.
Slice cucuzza into thin rounds. Mix
remaining ingredients into a batter (adding more water if needed). Dip cucuzza
rounds into batter, coating on both sides. Place in hot oil and cook until
golden brown on both sides.
Serve.
Stir-Fried
Winter Melon
Adapted from
Melissaproduce.com
1 pound winter melon
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1/2 teaspoon ginger root – minced
1 small organic carrot – cut into 1/2
cubes
1/4 cup vegetable broth
1 can straw mushrooms (15 ounces)
drained
1/4 pound mushrooms cut into quarters
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 organic green onions including tops,
cut into 1/2 pieces
2 teaspoons cornstarch
4 teaspoons water
Remove skin
and seeds from the winter melon. Cut flesh into 1/2 cubes. Place a wok or wide
frying pan over high heat until hot.
Add
vegetable oil, swirling to coat sides. Add garlic and ginger and cook, stirring
until fragrant, about 5 seconds.
Add winter
melon and carrot and cook for 30 seconds. Add broth. Cover and cook for 2
minutes.
Add straw
mushrooms and fresh mushrooms and cook for 4 minutes or until carrot is
crisp-tender.
Add soy
sauces, sesame oil, and green onions, and cook for 30 seconds.
Mix
cornstarch with water Add cornstarch solution and cook, stirring, until sauce
boils and thickens.
Chef Note:
I used both
regular and dark soy sauce for the balance of flavors.
For those interested in heirloom foods with genetic modification, this years National Heirloom Expo held in lovely Santa Rosa.
The World’s Pure Food Fair
(Santa Rosa, Calif.) The National Heirloom Expo is an annual gathering in Santa Rosa, California of gardeners, food activists, farmers, chefs and food organizations from around the globe who come together to share best practices, showcase products and provide tastings. Featuring the largest display of heritage produce, the Expo now focuses on the preservation of heirloom foods without GMOs. Media access, interviews, photos and additional information are available.
When: September 10-12, 2019; 9:00 a.m. to 9:00 p.m.
Tickets: One day $15, or three day pass $30 (purchased at the gate).
More than 100 nationally and internationally renowned speakers fill three presentation halls with panel discussions and seminars.The fairground and pavilion aisles are filled with pure food enthusiasts, talented home gardeners, farmers, garden artists, school groups, and leaders in the food industry throughout this magnificent event in Santa Rosa, California.
The National Heirloom Expo has always been and continues to be a not-for-profit event with net proceeds being donated to local schools and educational garden projects.
Get a taste of Santa Rosa’s rich 150-history and rotating art exhibits (modern too!) featuring local, national, and international artists at the Museums of Sonoma County.
Located just a short walk from downtown Healdsburg’s town square, Breathless Sparkling Winesis a family affair, built by the love of three sisters, and passion for life passed down to them.
Enjoy a date night or gather with friends in the cool, casual setting at The Jade Room, the new bubbles, wine, and small plates spot in Santa Rosa. It features local wines as well as a rotating selection of wines from around the world, a stellar champagne list, and six taps of craft beer.
One-Of-A-Kind-Trips
Getaway Adventures is a premier outdoor adventure tour operator in Sonoma County Wine Country, offering guided biking, hiking and kayaking tours.
List of Hotel Partners:
Flamingo Conference Resort & Spa, is as renowned today as a romantic Wine Country destination with links to Hollywood and Las Vegas glamour, as when it opened with a society- packed gala in 1957. Modern amenities, merged with the alluring ambiance of a 1950s summer resort, have ensured its continuing reputation as a society hotspot.
Reference the group: National Heirloom Exposition when booking your reservation.
The Sandman, has the convenience of a roadside inn and the character of a vibrant Wine Country hotel. The Sandman invites guests to experience the best of Sonoma County. Within our walls, you can be certain of the following: the art is local, the service is warm, and the amenities are thoughtful.
Use promo code: G-HEIRLOOM19 when booking your reservation.
Hyatt Regency Sonoma Wine Country, immerses yourself in Sonoma’s riches: fine food and wine, creative activities, and natural wonders. A short drive from vineyards, redwoods, and the beaches of Bodega Bay, our 8-acre retreat captures the rustic feel of a winery filled with local art. Don’t miss Santa Rosa’s Charles M. Schulz Museum and Research Center, and historic Railroad Square.
Ask about the Good Neighborhood rate when booking your reservation.
Hotel E, a Greystone Luxury Boutique Hotel in Downtown Santa Rosa’s Courthouse Square. Tucked away between the Mayacamas and the Sonoma Mountains, Hotel E offers casual elegance in the urban heart of the Santa Rosa. The brand new, four-star boutique hotel is ideally situated in the iconic beaux-arts building on the recently restored Old Courthouse Square in downtown Santa Rosa. Hotel E is within easy walking distance to all that downtown Santa Rosa has to offer!
Some Santa Rosa Restaurant Partners:
John Ash & Co. for Sonoma restaurant fine dining at its best. Today, John Ash & Co. remains an icon for a romantic, fine dining restaurant with Executive Chef Thomas Schmidt continuing the standards of cooking excellence enjoyed by locals and guests alike. Chef Tom’s extensive wine knowledge provides the perfect foundation for creating innovative recipes that complement the restaurant’s extensive, award-winning wine list. Open for dinner every evening starting at 5:00 pm.
TIPS Roadside, you’ll feel the love for the community, passion for food, and the comfort of home when you walk through their door. Open everyday except for Tuesday, for brunch, lunch and dinner.
Drake’s Sonoma Coast, celebrates the local bounty of Sonoma’s spectacular coastal region. The Executive Chef excels in finding local, sustainably sourced ingredients, to prepare a menu that delights the senses. A large stone fireplace imbues a warm, casual ambiance, offset by panoramic views of Bodega Bay and the Pacific Ocean. Savor wines from the most exciting boutique vineyards in the Sonoma County, local craft beers and signature cocktails expertly mixed with a twist. Drakes is located at the Bodega Bay Lodge but is not exclusive to hotel guests. Open to the public for breakfast and dinner, Drakes is the perfect place to start or finish your day.
I love going to food festivals and state and county fairs and seeing what great home cooks both young and adult are doing. One such favorite that I never miss is the Berrien County Youth Fair in Southwest Michigan which always hosts an annual Baked Fruit Pie Contest, an event highlighting the lush and lovely fruit of the region. The competition features threecategories—the Adult Division, the Youth Division and Most Eye Appealing which went to Brianna Anthony for her Peach Blueberry Pie. The winners in the Adult Division were 1st Place: Sandy Vorrath – Pineapple-Mango Crumb Pie, 2nd Place: Chris Dohm – Baked Fresh Cherry Pie, 3rd Place: Michelle Foxworthy – Blueberry Apple Pie, 4th Place: Ruth Vorrath – Fresh Red Raspberry Crumb Pie and 5th Place: Joyel Timmreck – Blueberry-Cherry Streusel Pie.
In the Youth Division 1st Place: Elise Barber – Strawberry Crumb Pie, 2nd Place: Brianna Anthony – Peach Blueberry Pie, 3rd Place: Clara Berry – Blueberry Pie, 4th Place: Brianna Anthony – Cherry Almond Pie and 5th Place: Adrianne Barber – Cherry Pie.
Sponsors were Kilwin’s, Lemon Creek Winery and the Eau Claire Fruit Exchange for donating the prizes for the baked fruit pie contest.
Sandy Vorrath’s Pineapple-Mango Crumb Pie
Filling Ingredients:
2 cored pineapples, chopped
1 cup chopped mango
1 cup granulated sugar
6 tablespoon cornstarch
1 cup pineapple juice
½ teaspoon lemon juice
3 drops coconut extract
½ cup flaked coconut
Crust Ingredients:
1¼ cups all-purpose flour
½ cup butter flavored shortening
½ teaspoon salt
¼ teaspoon baking powder
1 tablespoon. powdered sugar
1 egg yolk
¼ cup iced pineapple juice
Topping Ingredients:
½ cup butter cut into pieces
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup all-purpose flour
1 teaspoon cinnamon
½ cup chopped macadamia nuts
¼ cup flaked coconut
Crust:
Mix together all of the crust dry ingredients. Cut in the shortening to make little crumbs. Mix together the egg and pineapple juice. Add to crust ingredients a little at a time until the dough holds together. Roll dough out onto a floured counter top to about 1/8 inch thick and fit into a pie plate. Trim and flute the crust edges, put pie crust in the freezer until ready to use.
Filling:
Mix together the sugar and corn starch in a large cooking pot. Add the pineapple juice and lemon juice. Over medium heat bring the mixture to a boil. Add the pineapple and mango chunks and bring mixture back to a boil. Remove from the heat and add the coconut extract and coconut. Mix well. Let the mixture cool.
Topping:
Mix together the flour, sugars and cinnamon. Cut in the butter until crumbs form. Add the macadamia nuts and coconut. After filling has cooled, pour it in the frozen crust and top pie with crumb topping. Bake pie at 350⁰ for 40 minutes, or until pie is brown and filling bubbles.
Brianna Anthony’s Peach Blueberry Pie
Crust Ingredients:
¾ cup cake flour
¾ cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking powder
4 tablespoons salted butter
5 tablespoons shortening
1 egg yolk
2 teaspoon white vinegar
3 ice cubes
½ cup cold water
Filling Ingredients:
¼ cup quick-cooking tapioca pearls
4 medium-sized peaches, pitted and thinly sliced
1½ cups fresh blueberries
1 teaspoon ground cinnamon
¾ cup brown sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
Lemon zest
1 egg white
1 egg yolk
1 tablespoon white sugar
½ teaspoon ground cinnamon
Preheat oven to 375⁰
To prepare crust:
Measure butter and shortening on a plate, put in freezer for 20 minutes.
While butter and shortening are in the freezer, measure both flours, sugar, and baking powder in a bowl. Mix until combined. Put ½ cold butter and ½ cold shortening in bowl with dry ingredients and mix until combined. Take remainder of the cold butter and shortening and cut into bowl very briefly, leaving visible pea-sized chunks. Do not over mix!
In measuring cup, mix egg yolk and vinegar and add ice cubes and water. Let chill 3- 4 minutes.
Sprinkle approximately 4-5 tablespoons of the egg/water mixture a little at a time and mix gently with fork. Do not over wet the dough or over mix. Place dough in plastic bag and chill in refrigerator for a few minutes. Remove and roll out for pie.
Filling:
Brush the egg white mixture on the inside of the crust. Finely grind the tapioca in a food processor for about 1 minute. Combine the blueberries, peaches, brown sugar, lemon juice, vanilla, cinnamon, lemon zest, and tapioca in a large bowl. Add the mixed ingredients to the bottom crust. Place a lattice crust on top of the pie. Brush the top with egg yolk. Stir together 1 Tbsp. of white sugar and ½ teaspoon of ground cinnamon and sprinkle over the pie. Bake in a 375⁰preheated oven for 55 minutes, or until the top is golden brown. Cool on a wire rack.
Elise Barber’s Strawberry Crumb Pie
1/3 cup + 1 tablespoon shortening
1 cup all-purpose flour
¼ teaspoon salt
2 – 8 tablespoon ice cold water
2 pounds (about 4-4½ cups) strawberries, sliced
2 teaspoons freshly squeezed lemon juice
¼ teaspoon freshly grated orange zest
½ teaspoon vanilla extract
¾ cup granulated sugar
¼ cup finely ground instant tapioca or tapioca flour
2 tablespoons cornstarch
For Crumb Topping:
½ cup rolled oats
½ cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon cinnamon
¼ teaspoon fine salt
5½ – 6 tablespoons unsalted butter, melted and cooled
Crust:
Cut shortening into flour and salt, using pastry blender, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon. at a time, until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Refrigerate 30 minutes.
Brown Sugar Crumb Topping:
Put oats in food processor and pulse until oats are texture of coarse cornmeal. Pour in a bowl and add flour, sugar, cinnamon, and salt. Stir to combine. Add melted butter and blend with fork until butter is incorporated and mixture gathers into small clumps (you may not need to add all of the butter). Place bowl in the refrigerator and chill crumbs before topping pie.
Filling:
Preheat oven to 375⁰.
In a large bowl, stir strawberries with lemon juice, orange zest and vanilla extract. Stir well. Whisk sugar, ground tapioca, and cornstarch together in small bowl. Combine sugar mixture with strawberries.
Roll out pastry according to size of pie plate. Pour filling into pastry. Top pie with , spreading in even layer and covering all fruit.
Place on baking sheet and put in oven. Bake 25 minutes, then reduce temperature to 350⁰ and baked 25 to 30 minutes longer, or until juice bubbles up through crumb. Top with foil if overbrowning.
Place baking sheet on wire rack and let pie cool overnight, uncovered at room temperature.
features 
threecategories—the Adult Division, the Youth Division and Most Eye Appealing which went to Brianna Anthony for her Peach Blueberry Pie. The winners in the Adult Division were 1st Place: Sandy Vorrath – Pineapple-Mango Crumb Pie, 2nd Place: Chris Dohm – Baked Fresh Cherry Pie, 3rd Place: Michelle Foxworthy – Blueberry Apple Pie, 4th Place: Ruth Vorrath – Fresh Red Raspberry Crumb Pie and 5th Place: Joyel Timmreck – Blueberry-Cherry Streusel Pie.
