Category: Recipes

Celebrate California’s “Down to Earth Month” with Wine Events/Recipes

California, California Wine, Regional & Ethnic, Restaurants, Sustainable wineries, winery

California Wines is launching its 13th annual Down to Earth Month celebrating the state’s global leadership in wine sustainability. Throughout April, the campaign highlights California’s commitment to sustainable viticulture and winemaking through environmental stewardship, economic impact, social equity and community engagement.

California — the world’s fourth-largest wine-producing region — has long been a global leader in sustainable winegrowing. Today, 80% of the state’s wine is produced in a certified-sustainable winery. By prioritizing sustainable practices, the state’s vintners and growers produce coveted wines while protecting our environment, being a good employer and neighbor, and ensuring vibrant family farms and businesses for generations to come. California wine producers are building a wine community where economic success, environmental stewardship and social responsibility thrive together.

Dozens of Sustainable Winery Events

To give consumers an inside look at the California wine community’s innovative sustainable practices, dozens of wineries and vintners’ associations across the state are hosting interactive events, activities and special offers — from eco-focused vineyard hikes and tours to wine tastings to festivals — all month long. For ongoing updates throughout April, visit DiscoverCaliforniaWines.com.

There are plenty of ways to celebrate and salute sustainability. Read on for tips on how to identify and enjoy sustainable wine and food during Down to Earth Month and beyond. 

When purchasing wine, check the label for sustainability certifications. The vast majority of California wine is made by wineries certified under the California Sustainable Winegrowing Alliance (CSWA)’s Certified California Sustainable Winegrowing program, and many participating wineries display a “Certified California Sustainable” logo on their wine labels or on signs in their tasting room or winery.

Likewise, more than 60% of statewide winegrape acreage is certified under CSWA or to other California sustainability programs such as Fish Friendly Farming, LODI RULES, Napa Green and Sustainability in Practice (SIP). Each has its own seal for qualified wineries to include on their wine labels. 

Ridge Vineyards, Monte Bello

Before heading to the store, shoppers can also visit the California Sustainable Wine website to find certified wineries, wines and vineyards across the state, or check out winners of the California Green Medal Sustainable Winegrowing Leaderships Awards announced just this week:

  • LangeTwins Family Winery and Vineyards — LEADER AWARD, given to the vineyard or winery that excels in the three “Es” of sustainability — Environmentally sound, socially Equitable and Economically viable practices.
  • Gloria Ferrer — ENVIRONMENT AWARD, given to the vineyard or winery that best demonstrates Environmental Stewardship through maximized environmental benefits from implementing sustainable practices.
  • Cooper-Garrod Vineyards at Garrod Farms — COMMUNITY AWARD, given to the vineyard or winery that is a Good Neighbor and Employer using the most innovative practices that enhance relations with employees, neighbors and/or communities.
  • Vino Farms, LLC — BUSINESS AWARD, given to the vineyard or winery that best demonstrates Smart Business through efficiencies, cost savings and innovation from implementing sustainable practices.

Sustainability-minded consumers can take a similar approach when shopping for food. For example, look for signage or labels designating products as certified organic or certified regenerative. 

Opt For Earth-Friendly — or Less — Packaging 

While traditional glass bottles will always be a vessel for wine, California wineries have embraced a variety of packaging options to reduce their carbon footprints. High-quality wines can now be found in lightweight glass, bag-in-box packaging, pouches, cans and even paper bottles. 

When shopping for produce at the grocery store, choose bulk items instead of pre-packaged foods and bring your own eco-friendly bags. Or, do your produce shopping at a local farmers market, bringing along your own reusable totes.  

Choose Climate-Friendly Foods & Wine

Not all food is created equal when it comes to sustainability. Buying local is a simple way to reduce food’s carbon footprint because it minimizes transportation emissions. 

Trading meat for more plant-based foods is another Earth-friendly option. Some of the most climate-friendly examples include fresh fruits and vegetables, mushrooms, whole grains and pulses such as beans, lentils and peas. Root vegetables require a small amount of water and growing space to produce, so potatoes, carrots and beets are all good bets. When buying nuts, opt for ground nuts or tree varieties such as pistachios, pecans and walnuts. 

For meats, consider choosing lower-impact varieties such as poultry over beef or lamb. Environmentally friendly seafood options include farmed clams, oysters and mussels; responsibly farmed shrimp; Pacific cod; sustainably farmed and wild-caught salmon; and trout. For updates, see the Monterey Bay Aquarium Seafood Watch website at seafoodwatch.org. 

Pair Climate-Friendly Meals with Sustainable Wines 

Celebrate Down to Earth Month with wine country-inspired dishes made with fresh California produce and other sustainable ingredients. All of these spring and summer favorites pair beautifully with sustainably produced California wines.  

Fish Tacos with Radish Avocado Relish

May:..Fish Tacos with a Radish and Avocado Relish..Suggested wine pairings: Moscato or Sparkling Mexican-inspired recipe with wine pairing from DCW website

Crunchy radishes, buttery avocados and tangy feta cheese are an inspired accent for fresh cod. Pair the tacos with California sparkling wine or Sauvignon Blanc. 

Farmers Fried Rice

Canada: recipe image for social media | fried rice with vegetables and tofu or egg served with white wine

This colorful vegetarian bowl can be made with almost any fresh veggies you have on hand, making it the perfect spring or summertime meal. The dish pairs perfectly with a chilled California rosé .

Shaved Asparagus and Arugula Salad with Ricotta Salata 

HyperFocal: 0

Made with raw, shaved asparagus and peppery arugula, the beautiful salad sings of spring and comes together in minutes. Enjoy it with a California Chardonnay or Pinot Gris.

Grilled Peaches with Ice Cream and Honey Walnuts 

Grilled Peaches with Ice Cream and Honey Walnuts || Iconic California recipes || ice cream, honey, butter, walnut, yellow peach, white peach, grilled dessert, grilling, paired with Moscato, Orange Muscat or late harvest Riesling

Invite ripe peaches to the dinner table by grilling them and serving the fruit over ice cream. Pair the dessert with a sweet California Muscat or late-harvest Riesling to complement the honeyed flavors of the dish. 

About Wine Institute  

Established in 1934, Wine Institute is the public policy advocacy group of more than 1,000 California wineries and affiliated businesses that initiates and advocates state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The organization works to protect the economic and environmental health of the state through its leadership in sustainable winegrowing and a partnership with Visit California to showcase California’s wine and food offerings and the state as a top travel destination. To learn more about California wines, visit Discover California Wines. 

A Trip Back in Time: Nepenthe, Big Sur

Adventure, Big Sur, Burgers, Culinary Trails, Gastronomy, Gourmet, Historic Restaurants, Nature, Ocean, Pacific Ocean

800 feet above the Pacific coastline, the million-dollar view from what is now Nepenthe cost Orson Welles and Rita Hayworth $167 and change when they bought an abandoned cabin along Pacific Coast Highway 1 in 1944.

Vintage poster available from Amazon.

The golden couple—he a successful director and she a flame-hair actress—were traveling home to Los Angeles from San Francisco where they’d been selling war bonds along with actor Joseph Cotton. Paid in gas coupons, they decided to use them by traveling the new highway, just seven years old which had taken 18 years to build.

Taking a turn up a dirt road to picnic, they discovered an abandoned log cabin dating back to 1925 with a panoramic view of the craggy shores far below. Told they could buy it that very day, they came up with the cash, and the deal was sealed.

Rita measured the windows for curtains and a new stove, Wells, the director of “Citizen Kane” in which Cotton starred, considered laying a pipe to carry gas to the kitchen. Without even spending the night, they climbed back in the car and headed south. Three years later, after numerous break-ups and reunions, they divorced. They had never made it back.

In 1947, Bill and Lolly Fassett chose the location, paying $22,000 for the property though it would take another two years to actually receive the title from Welles and Hayward. The two moved there with their five children and in 1948 hired Rowan Maiden, who studied under Frank Lloyd Wright at Taliesin West in Arizona, to design the restaurant.

Maiden created an organic and open space to take in the views of both the Santa Lucia Mountains and the southern coast of Monterey County. According to Nepenthe’s website, legendary Big Sur builders Frank and Walter Trotter erected the structure using native materials such as redwoods hewn from the canyons and adobe bricks, which Lolly made with her own hands.

South of Monterey, the road, is breathtaking and treacherous with hairpin turns and tight corners and nothing between the edge and the rocky shore below, the property lies between Pfeiffer Canyon Bridge and Castro Canyon. There are no off-ramps, torrential rains trigger landslides and since 1937, parts of Highway 1 have been closed more than 55 times.

Just over 30 miles or 44 minutes from Carmel-by-the-Sea, there’s usually a wait for those wanting to eat at Nepenthe and Café Kevah (the name of founder Bill Fassett’s mother, a one-time suffragette, numerologist, and astrologer to the stars) below. Still owned by the Fassett family, the vibe is totally Big Sur—blooming plants, colorful umbrellas and pillows, friendly waitstaff, open-air dining, a phoenix carved out of driftwood, a Bohemian-chic look, and a sense that the 60s never died. The Phoenix Shop at Nepenthe which opened in 1964 is the place to buy artwork, fabrics, furniture, Nepenthe Aromatherapy by Moss Botanicals, foodstuff, and jewelry such as the Simply Cool series— sterling silver and high karat gold mixed sprinkled with diamonds and vivid gemstones, created by jeweler Goph Albitz. But these aren’t trinkets. One personal favorite, a bracelet goes for $4500. And no, I didn’t buy it.

It’s also a place for celebrities to stop by. Liz Taylor and Richard Burton dined here when filming “The Sand Piper” nearby. Kim Novak, Clint Eastwood, Steve McQueen, Salvador Dali, Anais Nin, Ernest Hemingway, and Hunter S. Thompson have stopped by. Much more recently, visitors included Kim Kardashian, Anne Hathaway, Henry Cavill, and Natalie Portman.

View from Nepenthe. Photo courtesy of Nepenthe.

As for the name, Nepenthe (ni-pen-thee) is a Greek word referring to a potion that takes away grief, translating to “isle of no care” or “a place to find surcease from sorrow.” In his poem, “The Raven,” Edgar Allen Poe “The Raven,” writes “Respite—respite and nepenthe from thy memories of Lenore; Quaff, oh quaff this kind nepenthe and forget this lost Lenore!”

The beauty here is such that it does indeed provide solace and forgetfulness of sorrow. And the food, including their sublime Ambrosia Burger, helps as well.

The following recipes are courtesy of Nepenthe:

Ambrosia Burger

“Nothing takes the place of eating an Ambrosia Burger, seated inside the restaurant or on the veranda perched high above the ocean,” the owners of Nepenthe write in the introduction to this recipe. “But sometimes, you can’t visit us, and you are longing for a taste of Big Sur at home. The preparation of our Ambrosia burger is very simple, but it is deceptive. The quality of the ingredients and the temperature of your grill are most important.”

THE PATTY

For 4 of these delicious Ambrosia burgers, you’ll need:

1 ½ lbs. of fresh ground beef selection of the finest, coarse ground, low fat beef is extremely important. Ours is ground fresh each morning before we receive it. Many butchers have tried to recreate “Nepenthe Grind,” but we only get ours through Carmel Meats and Specialty Foods in Marina, CA. There is none better.

Form the meat into a six-ounce ball and roll in your hand to form together. Lay the ball on a clean flat surface and press flat. The edges of the patty should be cracked and broken, not perfectly smooth. This really enhances flavor.

The patty must be cooked on a hot open brazier, either over medium hot coals or open gas flame. Turn the burger only once, immediately when you see blood rise to the top. When you see clear juice rise on the cooked side, you’ve got a perfect medium rare.

Wait as long as possible to add cheese, as this slows down cooking time.

AMBROSIA SAUCE

  • 1 cup Mayonnaise
  • ¼ cup Tomato Sauce
  • ¼ cup Mild Chile Salsa

Mix the ingredients fresh for your Ambrosia Sauce. It is very simple, but what a great flavor it adds to your burger.

THE BUN

  • 4 each fresh steak rolls
  • 2 tbsp butter

Butter the buns before you toast them. When you turn your burgers, toast the buns on a pre-heated flat grill, or, over the open flame next to your burgers.

THE PROCEDURE

Upon request, have fresh lettuce, sliced tomato, onion and thin slice cheddar cheese nearby on a plate. The first bite of the burger should almost burn your palate. We believe you can never serve an Ambrosia Burger too fast. Serve with tossed green salad and French fries.

Triple Berry Pie

This is one of the best desserts we’ve ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream.

The recipe for the filling will yield one 10″ pie

THE FILLING

  • 3 ½ cups frozen raspberries
  • 3 ½ cups frozen blackberries (boysenberries)
  • 3 ½ cups strawberries
  • 3 TBSP corn starch
  • 2 oz. Grand Marnier
  • ½ cup brown sugar
  • 1 ½ tsp. cinnamon

Defrost frozen berries in a colander to drain excess juice. Mix all ingredients together and let sit for five minutes.

CRUST PREPARATION – (FOR ONE 10″ CRUST)

  • 3/4 cup + 1TBSP ap flour
  • 1/2 tsp. sugar
  • 1 pinch salt
  • 7 TBSP cold unsalted butter (or 3 1/2 oz)
  • 1-3 tsp heavy cream

With first four ingredients in food processor, pulse until garbanzo sized chunks are formed. Bring dough together with cream. Chill up to ½ hour, roll out and fit into pie pan, flute edges.

NUT CRUMB TOPPING FOR ONE PIE

  • ¾ cup walnuts
  • ¾ cup ap flour
  • ¾ cup rolled oats
  • ¾ cup brown sugar
  • 1/2 cup cold unsalted butter

Pulse all ingredients in food processor until garbanzo sized chunks are formed.

TO PREPARE

Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping, covering all berries. Bake in a preheated 350 degree oven until golden brown and bubbles rage!

Coming Soon: Rock Legend Sammy Hagar Debuting Sammy’s Island 

Cocktail Recipes, Las Vegas, Resort, Resorts, Sammy Hagar, Uncategorized

Trendsetter and Rock & Roll Hall of Farmer Sammy Hagar, who turned the Cabo Wabo-beach vibe into an iconic lifestyle brand is transforming the Palms Casino Resort’s pool into a Red Rocker-inspired island getaway debuting Friday, May 17.

This summer,  Sammy Hagar and Palms Casino Resort will introduce Sammy’s Island, a tropical pool getaway inspired by the music and Baja beach vibe of the Rock & Roll Hall of Famer, lifestyle trendsetter and spirits trailblazer. Featuring a vibrant blend of delicious food, refreshing cocktails made with Hagar’s signature spirits, and live music performances to make poolside days and nights come alive, Sammy’s Island will officially debut on Friday, May 17.

“Sammy’s Island is something I’ve dreamed about for years and the pool at Palms is the perfect location for it,” said Hagar, who has been instrumental in the design and overall setting of the Cabo-inspired oasis. “In addition to their Pearl Theater being one of my favorite places to play, the Palms has a gorgeous pool deck with multiple pools and a stage for live music, which is undergoing a total transformation into Sammy’s Island. I couldn’t be more grateful to the San Manuel Band of Mission Indians and the entire team at the Palms for making this dream a reality.”

The sun-filled oasis will feature an abundance of stylish cabanas and daybeds, four ultra-exclusive Red Rocker-themed cabanas, a stunning pool island designed for lounging in the sun, and a poolside restaurant. Each bar will offer a unique spirits experience, including a Tiki Bar serving tropical cocktails featuring Hagar’s premium Sammy’s Beach Bar Rum, a partnership with rock icon Rick Springfield, and Sammy’s Beach Bar Cocktails canned cocktails. In addition, guests can enjoy the tequila-forward Tequileria offering flights of additive-free Santo Tequila and Santo Mezquila, a unique tequila/mezcal blend by Santo Spirits, Hagar’s top-shelf tequila brand in partnership with celebrity chef Guy Fieri. 

Sunsoaked guests can indulge in poolside beverage service offering a wide selection of drinks, canned cocktails, beers such as Red Rocker Lager, and an assortment of specialty cocktails featuring Hagar’s top-shelf spirits such as the signature Maui-jito, crafted with Sammy’s Beach Bar Platinum rum, fresh lime juice, pineapple syrup, fresh mint leaves and topped with club soda and dehydrated pineapple; strawberry daiquiris made with Sammy’s Beach Bar Platinum rum and the Palm’s signature frozen strawberry mix; and refreshing frozen Cabo-rita featuring Santo Blanco tequila, Cointreau and fresh lime sour.

Jackfruit Salad @Patrick Gray

Sammy’s Island offers poolside bites delivered throughout the day with a wide selection of dining options including breakfast favorites such as the Baja Breakfast Burrito made with carne asada, scrambled eggs, fries, pepper jack cheese, pico de gallo and avocado in a flour tortilla and Egg Sandwich made with applewood bacon, cheddar cheese, over medium eggs and maple aioli, served on a brioche bun and with a Tajin fruit cup.

Sammy Hagar menu items
Chicken-Tinga-Nachos-Sammys-Beach-Bar-Red-Head-Rum-Sammys-Beach-Bar-Kola-Spiced-Rum-Chicken-Wings-Poke-Bowl-Veracruz-Chopped-Salad-Thai-Salad-with-Seared-Tuna-at-Sammys-Island. @Patrick-Gray

The menu will also feature shareable dishes such as Chicken Tinga Nachos featuring shredded chicken tinga, black beans, shredded cheese mix, jalapeño, cotija cheese, pico de gallo and house-made salsa; Chicken Wings, made with a chef’s dry rub and served with veggies and ranch or blue cheese and tossed in choice of buffalo, Vegas hot, or sweet chili sauce; and quesadillas featuring cheese mix, pico de gallo, lime crema, guacamole and salsa verde on a flour tortilla, or add a choice of protein such as carne, pork, chicken or Impossible Beef.

Red Rocker Mahi Tacos at Sammy’s Island @Patrick Gray

A variety of tacos, burgers and salads, bowls and wraps are also available such as the Veracruz Chopped Salad with lettuce blend, tomatoes, black beans, avocado, roasted corn, cheddar cheese, jicama, tortilla strips and creamy cilantro dressing; a vegan Thai Salad with shredded cabbage, romaine, bell peppers, carrots, red onion, mint, cilantro, peanuts, spicy peanut and coconut dressing with the option to add chicken or seared tuna; or a Poke Bowl with tuna, surimi, seasoned rice, nori, edamame, cucumber, O’s hot sauce, pickled onion and crispy shallots.

Rooted in the immortal spirit of rock ‘n’ roll, Sammy’s Island will host live poolside events throughout the summer featuring a variety of musical acts from headline performances to some of Vegas’ favorite local entertainers. On Saturday through Monday, the pool will feature top DJs spinning sets of music to keep the Sammy’s Island vibes going strong.

Seasonal Fruit Tower at Sammy’s Island. @Patrick Gray.

Since opening his flagship Cabo Wabo Cantina in 1990, Hagar has turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand encompassing restaurants  Cabo Wabo Beach Club in Huntington Beach, Cabo Wabo Cantina in Las Vegas and Sammy’s Beach Bar and Grills in Cleveland, Maui, Honolulu and Las Vegas airports, as well as a successful spirits portfolio featuring Sammy’s Beach Bar Rum, Sammy’s Beach Bar Cocktails, Santo Spirits and Red Rocker Brewing Co.

Sammy’s Island at Palms Pool, located at Palms Casino Resort at 4321 W. Flamingo Rd., will be open seven days a week from 10 a.m. to 6 p.m. More information will soon be available at https://www.palms.com/experiences/sammys-island.

The opening of Sammy’s Island is another highlight in the Rock & Roll Hall of Famer’s year which also includes him being honored with a star on the Hollywood Walk of Fame on Tuesday, April 30, and the highly-anticipated launch of his THE BEST OF ALL WORLDS” 2024 tour. Hagar will be joined by rock heavyweights and longtime bandmates Michael Anthony (bass, backing vocals), Jason Bonham (drums) and guitar virtuoso Joe Satriani. Collectively, they have played together in nearly every phase of Hagar’s career including Van Halen, Chickenfoot and The Circle so fans can expect a setlist that includes rock anthems such as “Finish What Ya Started,” “5150,” “Your Love is Driving Me Crazy,” “Best of Both Worlds,” “Poundcake,” “Sexy Little Thing,” “One Way To Rock,” “Right Now,” “Good Enough,” “Eagles Fly” and more. 

Cabo-rita Cocktail with Santo Blanco Tequila at Sammy’s Island

⦁ 1 ounce Cabo Wabo tequila (blanco is my preference, but reposado works great, too)
⦁ 1⁄2 ounce Damiana liqueur (sub more orange liqueur if you can’t find this, but it won’t quite be the same)
⦁ 1⁄2 ounce orange liqueur (e.g. triple sec, Cointreau, etc)
⦁ 1⁄2 ounce fresh squeezed lime juice
⦁ splash blue Curaçao
⦁ ice
⦁ lime peel (garnish)

Method
1. Pour tequila, Damiana, orange liqueur, and lime juice in a shaker and fill with plenty of ice.

2. Shake until ice cold. (If using a stainless cocktail shaker, you should start to see frost on the exterior. Yeah, that cold.)
3. Pour into a chilled, salt rimmed Martini or Margarita glass. Those handblown ones from Mexico are perfect.
4. Drop lime peel into glass.
5. Pour a splash of blue Curaçao onto the drink (I suggest 1/2 – 1 teaspoon) and serve.

A ZESTY RIFF ON THEALL-TIME CLASSIC

The quintessential tequila concoction gets a snap of ginger for just the right balance of sassy and sweet. Meet your new go-to cocktail.

  • 1 1/2 oz Santo Tequila Reposado
  • 1 oz lime juice
  • 1 oz ginger syrup

For the ginger syrup:

  • 2/3 cup freshly peeled and sliced ginger
  • ¾ cup sugar
  • ¾ cup water

To make the margarita:
Pour the ingredients into a shaker with ice. Shake well and pour all contents into a glass.

To make the ginger syrup:
Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger out of the syrup and chill in a heat-proof container until cold.

NOTES
The syrup recipe will produce enough to make several margaritas. Only fresh ginger will work for this recipe.
We do not recommend dried, frozen, or preserved ginger.

About Sammy Hagar:

For more than four decades, Sammy Hagar has been recognized as one of the best and most accomplished lead singers and songwriters in rock music. From breaking into the industry with the seminal hard rock band Montrose, to his multi-platinum solo career, to his ride as the frontman of Van Halen, Chickenfoot and his latest best-selling supergroup, The Circle, Hagar has amassed 25 Platinum albums on sales surpassing 50 million worldwide. Along his journey, he has set the tone for some of the greatest rock anthems ever written with songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love,” and earned the highest respect of the music industry with a Grammy Award and induction into the Rock and Roll Hall of Fame.

Since opening his flagship Cabo Wabo Cantina in 1990, he’s turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand encompassing restaurants and spirits. He launched Cabo Wabo Tequila in 1996 and catapulted it into the #2 ultra-premium tequila brand in the United States, cementing his position as a spirits industry trailblazer. He sold Cabo Wabo Tequila in 2010 for what was then a record-setting nine-figure deal. He now owns an award-winning portfolio of top-shelf spirits and beer that embody that same spirit of Baja beach life and rock ‘n’ roll.

Sammy @Aaron Hagar

They include Sammy’s Beach Bar Rum, a partnership with rock icon Rick Springfield, Santo Spirits, a partnership with tastemaker Guy Fieri, Sammy’s Beach Bar Cocktails. and Red Rocker Brewing Co. Made in Puerto Rico, Sammy’s Beach Bar Rum was founded in 2012 and comes in three varieties: the newly enhanced Platinum Rum and Kola Spiced Rum as well as Red Head Rum. Santo Spirits was founded in 2017 and now offers Santo Tequila Añejo, Santo Tequila Blanco, Santo Tequila Reposado and Santo Tequila Blanco 110, as well as the innovative Mezquila – the world’s first tequila/mezcal blend. Sammy’s Beach Bar Rum steeps island flavor into Sammy’s Beach Bar Cocktails’ top-shelf sparkling rum cocktails, founded in 2021. The canned cocktails come in four playful twists on classic flavors: Tangerine Dream, Pineapple Splash, Island Pop and Cherry Kola Chill. A nod to Hagar’s Cabo roots, Red Rocker Brewing Co.’s inaugural release, Red Rocker Lager is a Mexican-style lager that is light, crisp and refreshing, with just a touch of sweetness. 

Sammy is #1 NYT bestselling author, a dedicated philanthropist, donating millions back to local communities through his private non-profit Hagar Family Foundation, and the first Honorary Ambassador to Los Cabos, an honor he was bestowed in 2022 in recognition of his longtime investment in the people and economy of Mexico. Visit RedRocker.com for more information. 

About Palms Casino Resort:

Palms Casino Resort is making history as the first resort in Las Vegas fully owned and operated by a Native American Tribe. Palms Casino Resort features two distinct towers with 766 hotel rooms and suites, a diverse mix of bars, restaurants, live entertainment venues, and immersive lifestyle experiences across a 95,000-square-foot reimagined casino. Offering free valet and self-parking, the resort also includes over 190,000 square feet of meeting, convention, and event space; the Pearl, a 2,500-seat theater; an expansive pool, The Spa & Salon at Palms; a wedding chapel; the Brenden Theatre 14-screen cinema and nearly 600 units at Palms Place condominiums.

Palms is located just west of the center of the Las Vegas Strip off I-15 on Flamingo Road. Palms Casino Resort is owned by The San Manuel Gaming and Hospitality Authority (“SMGHA”) an affiliate of the San Manuel Band of Mission Indians. For more information visit http://www.palms.com/ or the Palms Press Room. Follow Palms on social media at Facebook, Twitter,  Instagram.

Koshersoul: The Faith and Food Journal of an African-American Jew

Historic foodways

“most importantly, Twitty reminds us that you don’t have to be Black or Jewish to love koshersoul.”

Both a cookbook and a memoir, Koshersoul (Amistad) explores the food traditions of both Black and Jewish cultures and how for Black Jewish people, the two combine, becoming a distinctive foodway of its own.

“When I first started talking about developing this book, a fellow African American food writer asked what it was about, saying ‘So you’re not writing about Black [food]; you’re writing about Jewish [food)],” writes Michael W. Twitty, a culinary historian, living history interpreter, and Judiacs teacher in the introduction to his book.  “My response was reflective: no this is a book about a part of Black food that’s also Jewish food; This is a book about Jewish food that’s also Black food because it’s a book about Black people who are Jewish and Jewish people who are Black.”

Twitty, creator of Afroculinaria, the first blog devoted to African American history, foodways, and their legacy, won both the 2018 James Beard Foundation Book of the Year Award and Best Writing Award for The Cooking Gene. His writing is thoughtful, deep, and involved, taking a deep dive into his personal history and combining it with his conversations with other Black Jews. He seeks to put this in a historical and cultural perspective, showing us how food and identity converge.

“Black and Jews in their Venn diagram have seen considerable turmoil and pain,” he writes “and this too is a fundamental ingredient.”

But no matter what is going on in the world or what has happened in the past, we all have an urge and need to eat, writes Twitty, plus an enjoyment of what we consume. This is reflected not only in his writing but also in the recipes he shares at the back of the book.

Twitty describes this section as a koshersoul community cookbook of sorts. He encourages readers when in the kitchen to feel free to adapt them to meet their own dietary practices and preferences.

The recipes presented here are categorized under holidays and religious observations: Juneteenth, Pesach/Passover, Rosh Hashanah-Yom Kippur-Sukkot, and Shabbat, among others.

The names of some of the recipes represent the different lands and regions where people came from such as Ghanian Pepper Sauce, Senegalese-Inspired Chicken Soup, Jamaican Jerk Chicken Spaghetti, West Africa Wet Seasoning, and Gullah-Geechee-Inspired Stew.

Others like Yam Latkes, Kosher Spring Rolls, Collard Green Kreplach Filling, Black Eyed-Peas with Tomatoes, Sephardic Style, and Matzoh Meal Fried Chicken define the merging of two different cultures that meld into a distinct foodway.

But most importantly, Twitty reminds us that you don’t have to be Black or Jewish to love koshersoul.

Black-Eyed Pea Hummus

Serves 4 to 6

Black-eyed peas are a strong link between the two Diaspora cuisines, probably meeting in the Nile River Valley and the Fertile Crescent. Originally from ancient West Africa, black-eyed peas are a significant part of the cuisine of the Levant to this day, moving with African people throughout the region. Hummus, emblematic and beloved by many cultures in the Levant—is a dish that relies on the staple legume of the Arab farmer and ancient biblical standby, the chickpea. Here the black-eyed pea, loaded with mystical symbolism and its own honored place in West and Central Africa, replaces the chickpea. — Michael Twitty

  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1⁄4 cup extra virgin olive oil
  • 1⁄3 cup tahini
  • 1⁄2 cup fresh lemon juice
  • 1 ½ teaspoons kosher salt
  • 4 garlic cloves, chopped
  • 1 teaspoon sweet or smoked paprika
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon chili powder
  • 1 teaspoon brown or turbinado sugar
  • 1 teaspoon hot sauce
  • 2 teaspoons minced parsley, for garnish

Throw everything but the parsley into a food processor and blend until smooth. Taste and add more spice, hot sauce, or whatever you think it needs. To serve, sprinkle parsley and drizzle olive oil on the top.

This article originally appeared in the New York Journal of Books.

[The Washington Post] José Andrés’s carrot fritters bring a restaurant favorite home

Gourmet, Restaurants

José Andrés’s carrot fritters bring a restaurant favorite home https://www.washingtonpost.com/food/2024/03/17/jose-andres-zaytinya-carrot-fritters/

Chicago is Conde Nast Traveler’s Best Big City !

Architectural, Artisan beer, Bakery, Chicago restaurants, Chicago River, Chicagoland Area, Coffee, Distilleries, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Gastronomy, Gourmet, Great Lakes, Historic Restaurants, Hotels

Choose Chicago is delighted to announce that Chicago has been selected to host the Democratic National Convention in August 2024. Following last year’s historic seventh consecutive win as Conde Nast Traveler’s “Best Big City,” we know the below tally of exciting new hotels, inventive restaurants, dynamic exhibitions, and eclectic festivals offers just a taste of what’s in store this winter/spring of 2024.

Come and discover big city culture, Midwestern hospitality, and urban adventure; visit ChooseChicago.com for more information.

Recent Accolades:

  • Chicago and its businesses were honored in multiple categories of USA Today’s 10Best Readers’ Choice Awards:

  • Two Chicago hotels ranked in the Top 10 of The Best Hotels in the World: 2023 Readers’ Choice Awards by Condé Nast Traveler.The Peninsula Chicago earned the No. 9 spot.
  • Chicago restaurant Smyth was awarded its third MICHELIN Star.
  • Chicago’s O’Hare International Airport was named Best Airport in North America by Global Traveler for the 20th consecutive year. The award is voted on by readers in the publication’s GT Tested Reader Survey, which counts more than 20,000 write-in votes.

To read more about Chicago in the news, click here.

THE FLAVOR THESAURUS: MORE FLAVORS

Uncategorized

THE FLAVOR THESAURUS: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit, the plant-focused follow-up to the global 2010 bestseller and beloved cookbook/ cooking guide THE FLAVOR THESAURUS: A Compendium of Pairings, Recipes, and Ideas for Creative Cooks.

THE FLAVOR THESAURUS: More Flavors just received a great review from Booklist which said, “This follow-up to Segnit’s The Flavor Thesaurus will please all foodies who want to nerd out on the tiniest details of nature’s edible delights and their pairing potential. The prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food … Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today.”

Since its release in 2010, THE FLAVOR THESAURUS has become a favorite guide for culinary students, something of a “secret weapon” for chefs, including Yotam Ottelenghi, Samin Nosrat, Rukmini Iyer, Great British Bake Off finalists and winners John Waite, Frances Quinn, Ruby Tandoh, and more (see list below) and a handy tool for bartenders and serious home cooks for its hundreds of flavor combination pairings and inspired ingredients, as well as Segnit’s brilliant sense of humor and entertaining writing style.

Segnit returns with anew treasury of pairings – this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice, as well as offering new takes on favorites like almond, avocado, garlic, lemon, and parsley from the original, then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, pop culture, and signature humor, Niki Segnit’s More Flavors is a modern classic of food writing, and a useful, engaging reference book for every cook’s kitchen.

The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget’s Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre. You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat’s cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.

There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is a fascinating, highly useful, and covetable, reference book for cooking –

Segnit covers tried and true, yet creative pairings. A few sample combinations and excerpts that showcase the uniqueness of the book include:

  • White bean & garlic: Garlic is to the cannellini bean as Chanel No 5 was to Marilyn Monroe: it’s all it needs to wear.
  • Eggplant & Sesame: Eggplant bathes in sesame’s glory, whether in the form of oil, seeds or tahini. Paired with a milder tahini, cooked eggplant flesh can seem so sweet as to earn dessert status. It certainly exposes aubergine as a fruit.
  • Chive & Yogurt: A version of the sports-bar classic, sour cream and chive, for people who actually play sport. That said, for all its leaner, sharper taste, it still speaks loudly of the snack bowl, thanks to the mouth-filling combination of lactic tingle and sulphurous breath.
  • Mint & Date: Mint is never lovelier than on a date with a date.
  • Date & Coconut: Two palms meet in a round of applause. Mine would be for the glossy little coconut cakes, studded with date pieces, that my mother used to make. I liked them best before the batch cooled, when they were still sticky and tasted like coconut ice mashed with unset fudge.
  • Lemon & Fennel: As clean and uplifting as a piccolo duet.
  • Mustard & Turmeric: Turmeric is the wind beneath mustard’s wings. It’s responsible for the shade known as mustard yellow. How detectable the flavor of turmeric is in mustard depends on which seeds it is made with.
  • Lemon & Poppy seed: The flavor could have come from a newly discovered berry, the aromatic zing of citrus harmonized by the typically almond note in the poppy seed (apple, pear, apricot and cranberry all have seeds that taste almond-like). You might also consider poppy seed and lemon as a flavor combination for white chocolate, fresh pasta and pancakes.
  • Sweet Potato & Kidney Bean: A power couple in the world of desserts, unlikely as it sounds.

Praise for The Flavor Thesarus: More Flavors

‘The book will inspire a new generation of home cooks, chefs and writers alike’ RUKMINI IYER

‘Matching ingredients isn’t a trivial matter and Niki Segnit is definitely the reigning champion’ YOTAM OTTOLENGHI

About the Author:

Niki Segnit is the author of Lateral Cooking and The Flavor Thesaurus, which won the André Simon Award for best food book, the Guild of Food Writers Award for best first book and was shortlisted for the Galaxy National Book Awards. It has been translated into fifteen languages. Her columns, features, and reviews have appeared in the Guardian, the Observer, the Times, the Times Literary Supplement, and the Sunday Times. She lives in London with her husband and two children.

The Great American Recipe Cookbook: 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food Foreword by Pati Jinich

Family & Kids Cooking, Historic foodways, Uncategorized

“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisines in the world.”

This is the second edition of The Great American Recipe Cookbook, based on the popular eight-part PBS cooking show contest in which home cooks compete using their personal recipes. It’s a diversity culled from international cultures and traditions from around the world brought to America but also native fare. Think Sausage Pierogies with Barbecue Crema, Jerk Alfredo Pasta and Pan-Seared Scallops with a Side Salad, Chicken Hekka with Wontons, and Malasadas Two Ways.

The cookbook, a collection of treasured recipes and the stories behind them are provided by an interesting lineup of cooks that includes a recipe writer, real estate developer, Midwestern soccer mom, and a semi-retired architect, homebuilder, and consultant. The diversity of their backgrounds—a first generation American born to two Guyanese immigrants, a mom who was raised in Maui, Hawai’i, a special education teacher from Cleveland whose culinary background is rooted in Southern cuisine, and a general counsel for a financial tech firm whose parents hail from Barbados—is reflected in their recipes.

Designed in a large format with glossy pages, plenty of color photos, and easy to follow instructions, this is a book for all levels of tastes and cooking skills. Ingredients for the most part are easy to find and don’t involve an outlay of cash for something that will be used only once or twice. As an example, though Bahrat Chicken Thighs with Hummus and Flatbread may sound exotic and complicated, it is a very easy dish to make with the only unique ingredient being Libyan Baharat spice.

But since that typically consists of black pepper, cardamom, cloves, cumin, nutmeg, coriander, and paprika, it can be used in other recipes as well. There are no unique ingredients in Mini Spinach B’jibin Pies, a recipe that harkens back to the home cook’s Syrian Jewish community. Basically, these are mini pies that can be made in four easy steps—the first one being to preheat the oven. All this makes it easy for home chefs to try new cuisines without a lot of complicated ingredients and equipment.

With a foreword by cookbook author Pati Jinich, whose three-time James Beard award-winning and Emmy nominated TV series “Pati’s Mexican Table” is now in its 12th season, the book goes beyond the typical concept of American cookery and delves into what we all bring to the table.

“The phrase “American food’ often brings to mind certain classic dishes: a fried chicken recipe served up at a summer picnic or a honey-glazed ham gracing the table at the holidays,” reads the book’s introduction. “And those meals are delicious ones to celebrate, especially when we can share them with the people we love. But those quintessentially ‘American’ foods represent only a narrow sliver of what our country’s cuisine really is. We are one nation with more than one million kitchens, each with its own heritage, culture, and community—making American food an amazing mix of different culinary traditions that bring together flavors from around the country and beyond.”

In all, The Great American Recipe Cookbook (published by Ben Bella Books) opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisines in the world.

Croque Madame Mini Quiches and Dijon Béchamel

  • Croque madame mini quiches
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon olive oil or unsalted butter
  • ½ small sweet onion, diced
  • 1 garlic clove, grated
  • 6 large eggs
  • ¾ cup heavy cream, divided
  • ¼ teaspoon freshly grated nutmeg
  • Salt and ground black pepper to taste
  • 4 ounces ham, diced
  • 1½ cups shredded Gruyère cheese
  • 1 tablespoon fresh thyme
  • 2 tablespoons chopped fresh chives
  • Dijon béchamel
  • 1 tablespoon unsalted butter
  • 1 small garlic clove, grated
  • 1 tablespoon all-purpose flour
  • ¾ cup whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 1½ teaspoons Dijon mustard
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
  2. On a lightly floured surface, roll out the puff pastry sheet to about ¼ inch thick. Cut it into 9 squares. Press the pastry squares into the prepared muffin cups. Bake for 5 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté until the garlic is soft, about 2 minutes. Remove the pan from the heat.
  4. In a small bowl, make an egg wash by whisking together 2 of the eggs and 2 tablespoons of the cream.
  5. In a large bowl, whisk together the remaining 4 eggs and remaining cream until well blended. Add the nutmeg and season with salt and pepper.
  6. Fill each of the pastry-lined muffin cups with equal amounts of the ham, cheese, cooked onion and garlic, thyme, and chives, then pour over the egg and cream mixture. Brush the edges of the dough with the egg wash. Bake for 15–18 minutes, until the pastry is golden brown and the egg mixture is set. Let cool slightly before serving.
  7. While the mini quiches bake, make the Dijon béchamel. In a small skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour to make a roux. Cook the roux for several minutes, stirring constantly, until it takes on a light brown color. Slowly add the milk, whisking constantly, until you have a thickened and smooth sauce. Add the nutmeg and Dijon mustard and stir to fully incorporate. Taste the sauce and season with salt and pepper as needed.
  8. Pour the béchamel over the mini quiches and serve with a fruit salad.
  9. Recipe courtesy of The Great American Recipe

Cassava Pone

  • 3 medium to large cassavas (about 4 pounds), peeled and cut into thirds
  • 2 cups finely shredded grated coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons ground cinnamon
  • 1 tablespoon freshly grated nutmeg
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon salt
  • 3 large eggs
  • 1 (12-ounce) can evaporated milk
  • ½ cup white sugar
  • ½ cup packed light brown sugar

Directions

  1. Preheat the oven to 350 degrees F. Grease 2 (9 × 9) baking pans or 1 (13 × 9) baking pan.
  2. Finely grate the cassavas, either by hand with a box grater or in a food processor with a grating disk. (If you’re using a food processor, you may need to cut the cassavas into pieces to fit the food processor tube.)
  3. With a clean tea towel, squeeze the excess liquid from the grated cassava and transfer it to a bowl. Add the shredded coconut, condensed milk, coconut milk, cinnamon, nutmeg, pepper, and salt, and stir to combine.
  4. In a separate medium bowl, whisk together the eggs, evaporated milk, and sugars until well blended.
  5. Slowly stream the egg mixture into the cassava mixture and stir to combine.
  6. Pour the batter into the prepared baking dish(es) and spread it out evenly with a rubber spatula.
  7. Bake until the edges are set and golden and a toothpick inserted in the center comes out clean, 25–30 minutes. Let the pone cool and set for 10 minutes before slicing.

Mini Spinach B’jíbín Pies

Recipe courtesy of The Great American Recipe

  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ½ cup plus 1 tablespoon vegetable oil
  • ¼ cup cold water
  • 1 onion, chopped
  • 4 large eggs
  • 2 pounds frozen chopped spinach, thawed and squeezed dry
  • ½ cup shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ½ cup crumbled feta cheese
  • ½ cup shredded Muenster cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon chicken consommé powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Pinch cayenne pepper

Directions

  1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.
  2. In a large bowl, mix together the flour, 1 teaspoon of the salt, the sugar, and baking powder. Mix in ½ cup of the oil and the cold water until uniform in texture. Divide the dough into 12 equal balls. Place a dough ball in each prepared muffin cup. Press the dough into the bottom and up the sides to form a mini crust.
  3. In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
  4. In a large bowl, whisk the eggs together. Add the spinach, cooked onion, all the cheeses, consommé powder, garlic powder, remaining 1 teaspoon salt, the black pepper, and cayenne and mix thoroughly. Divide the spinach mixture equally into the mini crusts. Bake for 30–40 minutes, until cooked through. Serve warm or at room temperature.

This article originally appeared in the New York Journal of Books.

The Christmas Markets in the Black Forest, Lake Constance and Stuttgart

Adventure, Artisanal, Castles, Christkindlmarket, Christmas, Culinary Trails, Family Excursions, Historic foodways, Holiday Travel, Seasonal Recipes, Sustainable travell

Courtesy of Victoria Larson; Principal, VKLarsonCommunications; Publisher, www.sideofculture.com

What captures your imagination? Medieval or modern, baroque or family fun? Southwest Germany’s Christmas markets cater to all. Find them on historic squares and in monasteries, in castles and nestled in the woods. Sip mulled wine, nibble tasty treats, buy one-of-a-kind crafts that are perfect for gifts. For many people, the Advent season is one of the most beautiful times of the year. No matter where you are in Southwest Germany, fresh air mixes with the aroma of mulled wine, roasted almonds and warm chestnuts. In addition to the large Christmas markets, there are also numerous smaller markets with a special atmosphere to discover. The Christmas markets around Lake Constance combine traditions and delicacies from Germany, Austria, Switzerland and the Principality of Liechtenstein.

The short distances between the different places make it possible to visit many different Christmas markets across national borders. The Black Forest has 150 Christmas markets alone and each town’s market has its own personality, events and handicrafts. Stuttgart, the state capital, has a beautiful and enormous Christmas market complete with choirs, Christmas fair for children, and beautifully decorated stalls. 

Musical and Artistic Advent Delights in the Black Forest 

Nicknamed the “Singing Christmas Tree,” the choir members will stand on several levels of an approximately 60 foot high “Christmas Tree” in front of the historic Abbey backdrop between the Elztal Museum and in the Organ City” of from December 8 to 17, 2023 www.singender-weihnachtsbaum.de. 

In the town of Gengenbach, the town hall is transformed into the “world’s largest Advent calendar house.” This year, they will present from November 30 to December 23, the “paradisiacal” motifs of Olaf Hajek, one of the most renowned contemporary German illustrators at 6 pm every day. www.gengenbach.info 

In Karlsruhe, an interplay of artistic light figures, fairytale-like light scenarios and dreamlike illuminations creates the “Christmas Garden.” This special creation is a just over one mile long circular route through the park landscape of the Zoologischer Stadtgarten from November 23, 2023 to January 7, 2024 from 5 to 10 pm.www.christmas-garden.de/karlsruhe

Gorges and Waterfalls of the Black Forest Highlands

Opening on November 24, the Christmas market in the Ravenna Gorge, at the foot of the Höllental Viaduct, is surrounded by mystical forests. Close by, the Triberg Waterfalls will also be transformed into a romantic winter setting from December 25 to 30, 2023 (2 p.m. to 9 p.m.): One million lights will shine on the “Triberg Christmas Magic.”

Five times each day, a spectacular fire show with music is put on show for visitors. The crowning glory is a breathtaking fireworks display, full of light and accompanied by music – from December 27 to 30, daily at 9 p.m. www.triberger-weihnachtszauber.de 

Also, on December 10 and 17, 2023 (each at 2 p.m.), a guided tour starts at the Kurhaus Hinterzarten and leads over small root paths and wooden walkways into the deep gorge. www.original-landreisen.de  

Lakeside Christmas Markets, Christmas Cruises and Botanical Garden Delight



Fairytale Christmas markets directly on the lakeshore or in historic old towns, Christmas experiences in festively decorated castles or on exclusive ships – all this and much more awaits visitors to the four-country region of Lake Constance (aka the Bodensee). White passenger ships sail back and forth connecting visitors to different Christmas markets around the Bodensee. “Cast off” is the motto for the numerous winter boat tours, which can be ideally combined with a visit to the Christmas market around Lake Constance. During the cruise passengers can enjoy the wintry landscape and enjoy a cup of coffee and a delicious cake.

From November 30 to December 23, the Lakeside Christmas Market Constance and the Christmas ship located in the harbour invite you to enjoy the shoreline scene and ambience from the water. The winterscape on the garden island of Mainau is unparalleled and supported by the local traditions and the

from Nov 21, 2023 to Jan 7, 2024. The New Castle in Tettnang offers traditional delicacies and live Christmas music in front of a historic castle. The Christmas market is open from 01 to 03 December and from 08 to 10 December. The Lindau Harbor Christmas market has a beautiful backdrop of the Alps shimmering in the distance. https://www.bodensee.eu/en/what-to-do/culture/christmas-markets

Southwest Germany’s Christmas Cookies to Make at Home

 It is well-known that Baden-Württemberg is a great place for culinary delights. This is especially true during the Christmas season. In the winter months, the bakeries are very busy places: Kneading and shaping, rolling and cutting are the order of the day. And the sweet flavour of star anise and cinnamon wafts over everything.

The Spitzbuben, also known as Hildabrötchen, have a long tradition. They originally come from southern Germany and are named after the Grand Duchess Hilda von Nassau, the last Grand Duchess of Baden. Springerle are the hard aniseed-flavoured biscuits that can be eaten but are also used as decoration in cafés, restaurants and even on Christmas trees! The dough is made of eggs, flour and sugar; wooden moulds, carved in medieval patterns, scenes and figures. Moulds are sold in the Christmas markets and make a nice souvenir.

Hutzelbrot is a traditional Christmas pastry and used to be prepared especially in farmer families. Hutzeln are the halved, dried fruits of an old pear variety, also called Hutzel pear. The term “hutzelig” means something like “wrinkled” in Swabia and thus aptly describes the appearance of the dried pears. Dambedei: he is tan and has many names but he is made of yeast and every child recognizes it immediately by its characteristic appearance. With a pointed head, raisin eyes, almond mouth and the button placket made of nuts. 

Christmas cookie recipes

Last but Definitely not Least: Lebkuchen and Gluehwein/Mulled Wine

Lebkuchen has a nice story in SouthWest Germany. Of course, everyone eats Lebkuchen in Germany (recipes vary from region to region) especially at the holiday time. What is interesting however is that there is a Lebkuchen trail in the Black Forest and it is part of the culinary tradition of a little village called Todtmoos. In the past, in addition to the bakers, it was the local women who earned extra income with Lebkuchen. The Todtmoos women baked the delicious and durable gingerbread in their home ovens and sold it at the pilgrimage stands next to the steep climb to the church. The so-called gingerbread women then bought hundreds of gingerbreads from the local bakers and brought them to the poor areas of the Black Forest. They were welcome there, because they brought the Christmas scent as well as the popular Christmas biscuits into the house. 

Mulled wine is very popular drink during the winter season in Southwest Germany. Try out our recipe to enjoy it yourself or with friends and family as it is a delicious holiday treat! There are many different versions, so you may want to add some ingredients of your own and call it your home brew.

Ingredients

  • 500ml wine
  • 4 cinnamon sticks
  • 1 orange sliced
  • ½ lemon sliced
  • 5 juniper berries
  • 2 star of anise
  • 10 cloves
  • 1 cup/200g sugar

Preparations

  • Combine all ingredients in a pot and give them a quick stir.
  • Heat until the wine just barely reaches a simmer over medium-high heat. (Don’t cook too hot — you don’t want to boil off the alcohol.)
  • Reduce heat to low, cover, and let the wine simmer for at least 15 minutes.
  • Use a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger.
  • Serve warm in heatproof mugs, topped with your favorite garnishes. Enjoy!

Mulled wine and more

For more information visit tourism-bw.com

Dinner’s in the Oven: Simple One-Pan Meals

Uncategorized

I’m a huge fan of Rukmini Iyer and am revisiting an old favorite Dinner’s in the Oven: Simple One-Pan Meals (Chronicle Books 2018; $19.95), featuring wonderfully easy sheet-pan recipes that always wow people when you bring them to the table. Hah! Little do they know how quick they are to assemble and cook. But we’ll let that be a secret between us.

First of all, the cookbook is beautiful as would be expected as Iyer, who is based in London, is a food stylist and has worked for such businesses as Fortnum & Mason, The Guardian, The Sunday Times, Macmillan Coffee Mornings, The British Heart Foundation, Phaidon, Quadrille Books and Kyle Books, the latter three are three publishing companies known for their cookbooks. Her other cookbooks include Vegetarian Dinners in the Oven: One-Pan Vegetarian and Vegan Recipes, the Roasting Tin series which have sold over 1.75 million copies to date, and the recently released India Express: Fresh and Flavorful Recipes for Everyday.

The great thing about her recipes is that once made they look sophisticated but are extremely easy. But to make it even better, Iyer has composed the book so that it starts off with the easiest recipes first so you learn as you move more forward plus she shows how we can make adaptations and provides charts on how to do so.

“The nicest thing about oven-made meals is that they are versatile and forgiving,” Iyer writes in the introduction to her book, adding that the recipes require the barest minimum in terms of effort—a little light chopping to start, then tasting and adjusting the salt or lemon juice at the end. “Most importantly, they leave you free to do something else while dinner looks after itself—have a bath, help the children with their homework, or, my preferred option, flop on the sofa with a glass of wine.”

Iyer describes the French Tomato and Mustard Tart with Tarragon as one of the easiest and most satisfying dishes in the book in her book.

“The paprika gives it a wonderful smokiness,” she says, “but you could easily use a combination

of honey and mustard as an alternative. It’s that simple.”

Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Cilantro & Lime Yogurt

Serves: 4

Prep: 10 minutes; Cook: 1 hour

  • 1 3/4 pounds chicken wings, separated into wingettes and drumettes
  • 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch [2½cm] wedges
  • 2 teaspoons chile powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon dark brown sugar
  • 3 tablespoons olive oil
  • Sea salt
  • Zest and juice of 1 lime, plus lime wedges, to serve
  • 4 to 5 tablespoons Greek yogurt
  • A handful of fresh cilantro leaves, chopped, plus more to serve

Preheat the oven to 350°F. Place the chicken wings and sweet potato wedges in a large roasting pan or rimmed baking sheet.

Mix together the chile powder, smoked paprika, brown sugar, olive oil, 2 teaspoons sea salt, and half of

the lime zest and juice. Pour the mixture over the chicken and sweet potatoes and mix well with your

hands to coat evenly. Transfer to the oven and roast for 40 minutes.

Turn the heat up to 400°F and roast for a further 20 minutes, to crisp the chicken skin.

Meanwhile, mix together the yogurt, chopped cilantro, remaining lime zest and juice, and a pinch of seasalt. Set aside.

Sprinkle the chicken wings and sweet potatoes with cilantro leaves and serve with lime wedges and the yogurt dip alongside.

Smoky Sausage, Sweet Potatoes and Red Onions

Serves: 4

Prep: 10 minutes

Cook: 50 minutes

  • 8 to 12 good-quality fresh pork sausages (approx. 13/4 pounds [800g] total) links
  • 3 sweet potatoes, peeled and cut into chunky wedges
  • 2 red onions, cut into eighths
  • 6 cloves garlic
  • 4 teaspoons smoked paprika
  • A good splash of olive oil
  • Sea salt and freshly ground black pepper

Preheat oven to 350°F.

In a roasting pan, toss the sausages, sweet potato wedges, red onions, garlic, and smoked paprika with

the olive oil. Season well with sea salt and freshly ground black pepper.

Transfer to the oven and roast for 45 to 50 minutes, until the sweet potatoes are cooked through and

the sausages are sticky and slightly charred. Serve immediately.

French Tomato and Mustard Tart with Tarragon

Serves: 4

Prep: 10 minutes; Cook: 30 minutes

  • One 10-by-15-inch sheet frozen puff pastry, thawed
  • 2½tablespoons Dijon mustard
  • 3/4 pound vine-ripened tomatoes, thinly sliced
  • 4 teaspoons finely chopped fresh tarragon
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Preheat the oven to 425°F. Place the puff pastry on a parchment paper–lined rimmed baking sheet.

Spread the mustard all over, leaving a 3/4-inch border around the edges. Arrange the sliced tomatoes on

the mustard. Sprinkle on the tarragon, sea salt, and freshly ground black pepper and drizzle with the olive oil.

Transfer to the oven and bake for 25 to 30 minutes, until the edges of the tart are golden brown and crisp. Serve immediately.

The above recipes are reprinted from Dinner’s in the Oven by Rukmini Iyer with permission by ChronicleBooks.