“Speaking of wild women, you’ll be riveted by “America’s Femme Fatale: The Story of Serial Killer Belle Gunness” by Jane Simon Ammeson (Red Lightning Books, $20.00). More than a century has gone since Belle Gunness killed her first victim and she didn’t stop there. Belle went on to kill at least thirteen more people over the course of just over twenty years. Money was involved, of course, and she had a little bit of help now and then, but what’s creepiest about Belle are the circumstances of her death. And now you’ve gotta read the book…”
These will be the largest fireworks display the City’s ever had and will be accompanied by a live simulcast from WGN. This year, with the COVID-19 pandemic still threatening the health and safety of Chicago residents, the City has introduced health guidelines that will encourage visitors and residents alike to celebrate safely.
“I’m thrilled that we are able to welcome back our New Year’s Eve fireworks and hope to continue this tradition into the future,” said Mayor Lightfoot. “Importantly, the display can be viewed outdoors where the spread of COVID-19 is less likely, so our residents and visitors should feel comfortable while masking up and social distancing or even watching safely from home. I look forward to welcoming a happy new year.
Promptly at midnight, a fireworks display choreographed to a special music soundtrack will light up the sky synchronized across eight separate launch sites along the Chicago River and in Lake Michigan near Navy Pier. The display will be free to view, courtesy of the City, Choose Chicago, and participating partners from across the hospitality community. A website has been created to provide details about the event including locations where people can view the fireworks. WGN-TV will be broadcasting live starting at 11:00 pm and showcase the Midnight Fireworks and accompanying music soundtrack. Viewers are encouraged to watch the show from the safety of their homes.
The Chicago Department of Public Health encourages everyone who is eligible to get vaccinated. The COVID-19 vaccines are by far the best way to protect yourself and your loved ones from the virus. Even if you are vaccinated, consider a COVID-19 test (either through a healthcare provider or at home) before gathering, and encourage guests to do the same before indoor holiday gatherings. Tests can help protect unvaccinated children, older individuals, those who are immunocompromised, or individuals at risk of severe disease. As a reminder, the mask mandate for Chicago and Illinois remains in effect and a mask is required at all public indoor settings across the city. Many venues will also require proof of vaccinations or a negative COVID-19 test for entry. Effective Monday, January 3, 2022, any individual 5 years of age or older will be required to show proof that they are fully vaccinated against COVID-19 to dine indoors, visit gyms, or enjoy entertainment venues where food or drink are being served. If you have been exposed to COVID-19, are sick, or experiencing any COVID- or flu-like symptoms; you should not attend any gatherings for New Year’s Eve, even if you are vaccinated. For more information on how to stay safe and reduce the spread of COVID-19, visit chicago.gov/covid.
“This will be the largest fireworks display in the City’s history and one of the largest anywhere in the world,” said Arena Partners CEO, John Murray, who is producing the event again this year after a 2-year hiatus due to the COVID pandemic. “It is so great that the City is open again and welcoming people back to our fantastic hotels, restaurants, and cultural institutions.”
Event partners are located in close proximity to the display launch points, offering guests beautiful views and plenty of entertainment options. Visitors and locals alike are encouraged to eat, drink and be merry at a variety of partner venues and events. The fireworks will also be broadcast live on WGN-TV.
“Navy Pier is incredibly excited to host the return of its iconic New Year’s Eve fireworks show to ring in a new year with the city of Chicago,” said Marilynn Gardner, President and CEO of Navy Pier. “We look forward to welcoming guests to celebrate safely at Navy Pier, one of Chicago’s most treasured and important civic institutions.”
“As any Chicagoan knows, this is a city of big thinking and big plans and New Year’s Eve 2021 will be big,” said Glenn Eden, Chair of the Choose Chicago Board of Directors. “We are thrilled to be working with this outstanding team to welcome 2022 and ring in the new year with our residents and visitors.”
The event is made possible by support from the City of Chicago and partners from the hospitality industry, which employs more than 90,000 workers.
A much maligned vegetable belonging, along with peas and lentils, to the vegetable class called legumes, beans are about as low on the food chain as you can go in terms of respect. Kids snicker at rhymes about beans and the gas they produce and sayings like “not worth a hill of beans” signifies their, well, insignificance.
Once Abra Berens, the former co-owner of Bare Knuckles Farm in Northport, Michigan and now the executive chef at Granor Farm in Southwest Michigan, was like most of us. She didn’t give a bean about beans. That is until she became intrigued by the bean and grain program at Granor, a certified organic farm in Three Oaks, a charming historic village with its own burgeoning food culture.
Now she’s all about legumes and grains and for anyone who knows Abra that means a total passionate immersion in the subject which resulted in her latest cookbook, a 464-page door stopper with 140 recipes and over 160 recipe variations titled Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Just published by Chronicle Books on October 26th, the demand for Grist is so high it was hard to get a copy at first.
Now, that’s worth more than a hill of beans.
Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes, also authored Ruffage. That book, which came out in 2019, was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was also nominated for a 2019 James Beard Award. She puts the same energy into her Grist.
“We are told over and over again to eat a diet rich in whole grains and plant-based protein,” writes Berens in the book’s introduction. “The science is there—high in soluble fiber, low glycemic index, healthy fatted protein—but the perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing at the end of it all.”
Indeed. Consider this. A cup of cooked black beans has 245 calories and contains approximately the following percentage of the daily values needed in an average diet—74% folate, 39% manganese, 20% iron, 21% both potassium and magnesium, and 20% vitamin B6.
“But we all know that they’re good for you,” says Berens, who describes herself as a bean-evangelist. “I want people to understand these ingredients and you can’t understand these ingredients until you know them.”
And so, she introduces us to 29 different grains, legumes, and seeds. Some like lentils, lima beans, split peas, quinoa, rice, and oats we know something about. Others are more obscure such as cowpeas, millet, teff, fonio, and freekeh are mysteries. That is until you read her book and learn not only how to cook them but also about their history. There’s a cheat sheet of the health benefits of each. Berens also conducted interviews with farmers including her cousins Matt and John Berens, third-generation farmers in Bentheim, Michigan who have transitioned into growing non-GMO corn and edible beans and Jerry Hebron, the manager of Oakland Avenue Urban Farm, a nonprofit, community-based organization dedicated to cultivating healthy foods, sustainable economies, and active cultural environments. Hebron has been raising crowder beans for almost a decade.
We also get to meet Carl Wagner, a farmer and seed cleaner in Niles, Michigan. Berens said she wanted to include “invisible” farming jobs and this certainly is one. She didn’t know what a seed cleaner was until a few years ago and figured that most of us don’t know either. Wagner, with his wife Mary, run C3 Seeds, a company that provides seed cleaning for grains and seed stock. When Berens asked him what he’d like people to know about his job, his response was that they would know that seed cleaning “is part of buying a bag of flour or a bottle of whiskey.”
“The biggest thing is that if people are interested in cooking with beans, it’s an easy entry point it’s not like buying $100 tenderloin,” says Berens.
Of course, you can buy beans in the grocery store. Berens recommends dried beans not canned. But Granor Farm also sells black, red, and pinto beans at their farm store which is open Friday and Saturday. For information on the times, visit granorfarm.com
Berens is already working on her next book, tentatively titled Fruit, due out in 2023. When I ask her how she does it all, she laughs and replies, “I don’t have any hobbies.”
And she takes things very seriously.
“Every author has to think about why they’re putting something in the world,” she says, “and what is the value of it and makes these books worthwhile.”
With Grist, we’re learning the value of tasty and healthy foods that taste good.
The following recipes are reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission from Chronicle Books, 2021. Photographs © EE Berger.
Seared Chicken Thighs W/Buckwheat, Smashed Cucumbers + Tajín Oil
The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.
- 1 cup buckwheat groats, toasted or not
- Olive oil
- 2 medium cucumbers (about 1 lb. total), washed
- 1/4 cup Tajín Oil
- Salt and freshly ground black pepper
- ¾ cup plain yogurt, Greek or traditional
- 1 lemon (about 1½ oz) zest and juice
- 10 sprigs parsley, roughly chopped
- Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)
- Pinch of chili flakes (optional)
- 4 to 6 chicken thighs
Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.
Drain the groats, toss with a glug of Tajín oil, and set aside.
Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you have, press down on the cucumbers until their skin cracks and they break into irregular pieces. Dress the cucumbers with the Tajín oil and a pinch of salt.
Combine the yogurt with the lemon zest and juice, chopped herbs, chili flakes (if using), a pinch of salt, and two big glugs of olive oil. Set aside.
Blot the chicken skin dry and season with salt and pepper.
Heat a large frying pan over high heat until the pan is starting to smoke. Add a glug or two of oil, lower the heat to medium, and fry the thighs, skin-side down, until golden brown, 5 to 7 minutes. Flip the
chicken and sauté until cooked through, 5 to 7 minutes more.
To serve, dish the buckwheat onto serving plates. Top with the chicken thighs and then the dressed cucumbers. Garnish with a thick spoonful of the herbed yogurt.
- 1 cup neutral oil
- 2 Tbsp Tajín
In a medium sauce or frying pan, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the Tajín, and let steep for 5 minutes.
Whole Roasted Leeks w/Chickpeas, Lemon Vinaigrette, Ricotta + Chard
- 4 large leeks (about 2 pounds), trimmed and cleaned of dirt
- 4 sprigs thyme (optional)
- ¼ teaspoon chili flakes (optional)
- Salt and freshly ground black pepper
- 1 orange (about 3 ounces), peel stripped, juiced, or ¼ cup white wine or hard cider
- 3/4 cup olive oil
- 2 cups cooked or canned chickpeas, rinsed
- 1 bunch chard (8 ounces), cut into ribbons (or spinach, kale, or arugula)
- 2 lemons (about 3 ounces), zest and juice
- 4 ounces ricotta
Preheat the oven to 350°F. Place the whole, cleaned leeks, side by side, in a roasting pan.
Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks.
Scatter the orange peel strips over the leeks and drizzle them with the orange juice and ¼ cup of the olive oil to coat.
Cover with foil and bake until the leeks are tender, 35 to 45 minutes.
Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining ½ cup of olive oil with a big pinch of salt and a couple of grinds of black pepper.
When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.
Spoon Pudding with Pork Chops and Cabbage Salad
For the spoon pudding:
- ¾ cup cornmeal
- 1 teaspoon salt
- 4 tablespoons butter, melted
- 2 eggs, beaten
- 1 cup milk
- 2 teaspoons baking powder
For the salad:
- About 1 pound red cabbage, shaved into thin strips
- ¼ cup olive oil
- 10 sprigs parsley, roughly chopped
- 1 lemon zest and juice
- ½ teaspoon chili flakes
- ½ teaspoon paprika
4 pork chops, seasoned with salt and pepper and grilled
To make the spoon pudding:
Preheat the oven to 350°F. Grease an ovenproof baking dish or frying pan that can hold 2 quarts total volume.
Combine the cornmeal, salt, 1 cup of boiling water, and the melted butter and whisk out any lumps. Combine the eggs, milk, and baking powder and add to the cornmeal batter. Pour into the prepared baking dish and bake until the edges of the spoon bread are just set and lightly browned, 30 to 40 minutes.
To make the salad: Combine the cabbage with the olive oil, chopped parsley, lemon zest and juice, chili flakes, paprika, and a couple pinches of salt. Toss to combine and adjust the seasoning as desired.
Serve the spoon bread alongside the grilled pork chops and cabbage salad.
I love Chicago no matter the time of year, but this time of year with all the holiday lights and decorations, the streets and trees dusted with snow, it all takes on such a magical glow. That’s why I was happy when my friend Katie Papadopoulos of Choose Chicago sent me a list–and it’s a long one–of all the special ways to enjoy the city this season.
Visit the traditional Christkindlmarket at Daley Plaza (celebrating its 25th anniversary this year) for a mug of glühwein and that perfect handcrafted gift. Lace up your skates and zip around The Peninsula Sky Rink (the only hotel skating rink in Chicago) followed by a traditional Holiday Afternoon Tea in The Lobby beneath the 20 foot Christmas tree. Marvel at the thousands of twinkling lights on display at ZooLights and Illumination at The Morton Arboretum or the dozens of festively decorated trees at the MSI’s Christmas Around the World display. Or head over to Navy Pier’s new “Light Up the Lake“, an indoor, temperature controlled experience featuring large-scale light-sculpture displays, a regulation-size Alpine ice rink, authentic holiday beer garden, kiddie train rides, Santa’s Village and gift market and other family-friendly events. Winterland at Gallagher Way will extend its festivities beyond the holiday season with ice bumper cars, skating lessons and curling lessons running through January/February 2022 and the popular Maggie Daley Ice Skating Ribbon will return with a fun new collaboration with the blockbuster art experience Immersive Van Gogh, projecting visuals of sunflowers and starry night brush strokes onto the ice.
Come find out why Chicago was once again designated by Conde Nast Traveler’s readers as the Best Big City in the U.S. in 2021, for the fifth year in a row and check out what’s new in Chicago this holiday season!
Visit the below links for more information regarding:
- 13 Spots in Chicago for Holiday Lights
- Holidays in Chicago: Top Things to Do
- Holiday Family Fun in Chicago
Holiday Attractions & Programming
The holiday season kicks off in Chicago on November 20 with the BMO Harris Bank Magnificent Mile Lights Festival, returning for the annual Tree-Lighting Parade down North Michigan Avenue with Grand Marshals Mickey and Minnie Mouse from Walt Disney World® Resorts in Florida. The event-filled day begins at 11:00 AM. starting at Lights Festival Lane (401 North Michigan Avenue) with a festive thoroughfare of booths and family activities, including photos with Santa Claus. The parade of fabulous floats, giant helium balloons, exciting marching bands, celebrities, musical performances, Santa Claus, and more begin at 5:30 PM., helping illuminate the more than 200 trees along The Magnificent Mile.
The City of Chicago’s 108th Christmas Tree lighting in Millennium Park will return November 19, 2021 and shine through the holiday season until January 9, 2022. The festivities begin with a pre-show by DJ Selah Say (5:30-6:00 PM), performances by Mariachi Herencia de Mexico, the cast of Chicago Opera Theater, a youth dance ensemble from the Kenwood School of Ballet and special guests Dreezy Claus and Sister Claus (6:00-6:30 PM), the tree-lighting and fireworks (6:30 PM) and a post-lighting concert featuring DJ Selah Say, Cirque du Soleil, Chicago Soul Spectacular and singer-songwriter Brian McKnight (6:35-7:45 PM).
Bring the holiday season onto the waters of the Chicago River and Lake Michigan with a series of brunch, lunch and dinner cruises from City Cruises by Hornblower celebrating Thanksgiving, Christmas Eve and New Year’s Eve. Prices range from $60 – $300 and include 2-3 hours of buffet or plated dinner service, spectacular views of the city skyline and local landmarks, onboard entertainment, festive decor, open bar for select cruises or the ability to upgrade your drink menu with creative cocktails, wine and beer.
The Christmas Around the World and Holidays of Light Exhibits return to the Museum of Science and Industry (MSI) from November 17, 2021-January 3, 2022, an annual tradition that began in 1942 with a single tree and now has expanded to feature a four-story, floor-to-dome Grand Tree, surrounded by a forest of more than 50 trees and displays decorated by volunteers to represent the holiday traditions from cultures around the globe. This year, MSI is celebrating the golden age of travel with themed décor and a spotlight on the Pioneer Zephyr train and Take Flight’s 727, which have been newly reimagined. Entrance to the exhibits is included in the regular cost of entry with museum admission ($21.95 for anyone Age 12+, $12.95 for any child 3-11) but those who wish to take a picture with Santa in his photo studio inside the Holiday Store must buy a special timed-entry ticket.
Christkindlmarket, the beloved annual holiday tradition returns for its 25th season this year in Daley Plaza (November 19-December 24, 2021). Modeled after the 16th century holiday markets in Germany, this Christmas bazaar is a hub for traditional German fare, delightfully warm beverages, charming musical performances and charming holiday vibes that the entire family can enjoy. Enjoy a mug of glühwein (traditional hot spiced wine), snack on currywurst, schnitzel and pretzels and shop for the perfect handmade gift. Another Christkindlmarket will take place at Wrigleyville (November 19-December 31, 2021).
Fairmont Chicago, Millennium Park is thrilled to announce a new winter experience, Fairmont Lodge, debuting for its inaugural winter season starting November 20-February 2022. Completely transforming the hotel’s lounge, Fairmont Lodge celebrates the winter season with cozy décor, fire pits, festive programming, overnight packages and more. Chef William Schultz completes the experience with a seasonal menu of wintery-themed bites like Sweet and Savory Fondue and S’mores, Oaxaca Spiced Short Ribs and more. Signature hand-crafted cocktails include a Flaming Eggnog made tableside and Oh So Delish Hot Chocolate, both served in a Lodge-themed collector cup. Cozy up to one of Fairmont Lodge’s nine indoor fire pit tables (every Wednesday-Sunday), enjoy weekly Thursday Happy Hours in December and check the calendar for special events.
The ninth annual Illumination: Tree Lights at The Morton Arboretum returns as a walking experience from November 20, 2021 – January 2, 2022. Visitors can explore 50 acres of the Arboretum’s majestic trees during this one-of-a-kind spectacle of color, light, and sound, and see returning favorites and surprising new sights, including a special Human+Nature display and an experience featuring 150 colorful lanterns. Along the one-mile, paved walking path filled with festive music and lighting effects that highlight the beauty of trees in winter, guests can warm up by a crackling fire and roast marshmallows for s’mores, or stop in one of the concession tents for a snack and beverage. Advance purchase is recommended as many nights will sell out.
- IllumiBrew returns for two nights (November 18 and 19), a special event where an ages 21+ crowd can sample seasonal beers, ciders, and meads from popular Chicagoland breweries stationed along the Illumination trail; each tasting ticket includes fifteen 3 oz beer samples and a souvenir light up tasting glass.
Navy Pier’s “Light Up the Lake“ will open on November 26, 2021 and run through January 2, 2022. This indoor, temperature controlled experience will feature large-scale light-sculpture displays (more than 600,000 twinkling lights), a regulation-size Alpine ice rink, authentic holiday beer garden, kiddie train rides, Santa’s Village and gift market and other family-friendly events. Every ticket also comes with a free ride on the Centennial Wheel. Light Up the Lake will also offer sit-down dining with holiday-themed eats, signature cocktails, and seasonal brews.
Santa Baby Bar, opening November 17, 2021, returns for the holiday season with a multi-room, multi-level, over-the-top Christmas experience. All guests must reserve online, for no more than six people, and all tables are limited to no more than ninety minute intervals.
Returning for its ninth season, The Peninsula Sky Rink (2,100 sq ft) is the only hotel skating rink in Chicago, located above Chicago’s bustling Michigan Avenue. Surrounded by Chicago’s skyscrapers and twinkling lights, the rink is tucked into a pine tree winter wonderland and bathed in festive music and snowflake lighting. The skating rink’s outdoor menu features a selection of hot beverages and snacks including hot chocolate, hot cider, and other treats, and is available for groups to rent or for private events. All monies collected include skate rental ($20 for adults and $10 for children 12 and under) and are donated to Ann & Robert H. Lurie Children’s Hospital of Chicago, and Hephzibah Children’s Association.
Winterland at Gallagher Way (November 19, 2021 – February 20, 2022) will include a ceremonial tree lighting (November 29, 2021), ice skating on an 8,000 square-foot ice rink,Santa’s Workshop, wreath making workshops (December 4-5, 2021), holiday movie screenings (Thursdays in December 2021) and special programming at Hotel Zachary (weekends in November-December, 2021). New to this year’s transformation will be a special celebration of Hanukkah (December 5, 2021), ice bumper cars and skating lessons (January 2022) and curling lessons (February 2022).
The popular Winter Wonderland returns to The Godfrey Hotel’s I|O Rooftop Lounge. The heated, clear-dome igloos on the rooftop’s outdoor portico will make guests feel like they are in their own personal snow globe. Order a hot cocktail and s’mores to roast over the outdoor firepits and enjoy winter in Chicago under the city lights.
- Minimum required to reserve one of the smaller (6-person) igloos is one bottle while the minimum for a larger igloo is $500. Due to extremely high demand igloos are only available for a two-hour window and fully close by 11PM (8PM on Sundays).
ZooLights at the Lincoln Park Zoo, Chicago’s favorite holiday tradition, is back and better than ever (from November 19, 2021-January 2, 2022) with a new Pepper Family Wildlife Center at the heart of the zoo, a new holiday lights experience on the Main Mall, and an exciting new light show on the South Lawn. Also new this year: sensory-friendly visit times and an impressive 18-foot holiday tree sure to inspire festive oohs and aahs. Tickets are $5 per person (free admission on Mondays and Tuesdays).
Guests at The Peninsula Chicago can enjoy Holiday Afternoon Tea in The Lobby beneath the 20-foot Christmas tree; the menu features a traditional English tea menu, including a variety of finger sandwiches, fruit and plain scones with house made preserves, Devonshire clotted cream, seasonal pastries with choux, chocolate, and winter fruit creations. (Vegan and gluten-free options are available). Festive Afternoon Tea is offered through January 9, 2022.
- Guests at The Peninsula Chicago can celebrate Christmas Eve and Christmas Day (December 24-25, 2021) with a Christmas Eve prix-fixe dinner in The Lobby featuring Wagyu, Maine Lobster, Scallops and Peking Duck followed by a lush dessert buffet. A trio band will provide the entertainment and dinner is priced at $205 per person, with an option to add wine pairings for $65 per person. Or they can join for brunch in The Lobby on Christmas Day with an American four-course menu featuring à la carte options combined with buffet items served from a carving, seafood, cheese and charcuterie station and a decadent dessert buffet. A string quartet will provide the entertainment as well as a balloon artist and magician to entertain children. Brunch seatings (10:00 AM to 5:00PM) are priced at $275 per adult, $75 per child (five to 12 years).
- Ring in 2022, Peninsula-style at The Lobby’s New Year’s Eve Gala (December 31, 2021), where a five-course prix-fixe dinner and dancing will be accompanied by a live band. The 21+ event is black tie optional and is priced at $205 per person with an additional $95 for wine pairings. Z Bar will also be ringing in 2022 with a ticketed soirée starting at 8:00 pm with an open bar, abundant passed hors d’oeuvres, DJ-ed entertainment and a Champagne toast at midnight. The party concludes at 1:00 am. Tickets for this 21+ event are $195 per person, excluding tax and gratuity.
The Langham Chicago’s Holiday Afternoon Tea will return in partnership with Veuve Clicquot from November 17, 2021-January 9, 2022, where delicate pastries and savory petite sandwiches will be joined by Langham’s proprietary tea blends, seasonally-inspired treats and a special course from Veuve Clicquot.
- Travelle at The Langham will serve a Christmas Eve Entrée Special (priced at $82 per person) on December 24, 2021 from 5:00-10:00 PM; the menu will include a truffled chicken “pot pie” for two adorned with herb-roasted chicken, truffled confit thighs, black trumpets, and Caroline ruby sweet potatoes.
- On December 25, 2021 Travelle will serve a Christmas Day Brunch (11:00AM – 3:00PM) with a variety of breakfast favorites, omelets made to order, artisanal cheese and cured meats, exquisite sushi and seafood options, and heavenly pastries. (The buffet is $195 per adult and $60 for children 5-12 years of age, and prepayment and reservations are required through the Travelle Tock.)
- Or there is a six course Christmas Day Prix Fixe Dinner ($165 per adult) from 5:00-10:00 PM featuring a Royal Kaluga Caviar Amuse, Beet Root Panna Cotta Salad and Wild Mushroom Risotto appetizer, followed by a Roasted Prime Filet entrée and dessert service of Mont Blanc and Petit fours by Chef Nitin.
- Ring in the New Year at Travelle at The Langham with a New Year’s Eve Prix Fixe Dinner on December 31, 2021 (5:00-10:00 PM) with a seven-course prix fixe menu featuring dishes including Nantucket Bay Scallop Ceviche, Hudson Valley Foie Gras appetizer, and Grilled Australian Wagyu NY Strip. To finish off a magnificent dining experience, guests can enjoy an indulgent dessert with Intermezzo featuring lemon with Grand Marnier and an extravagant Chocolate Experience with Manjari mousse, praline cremeux, and hazelnut ice cream. A splendid wine collection will also be available à la carte. Reservations must be made in advance through the Travelle Tock and prepayment is required at $190 per adult.
Private experiences with Santa, dinner packages and private events offered by Swissôtel Chicago for the 2021 holiday season include:
- Holiday Tradition Package: Stop by Santa’s Presidential Pad with up to 15 guests to visit the man of the season and overindulge in unlimited Swiss hot cocoa, champagne and holiday treats including Candied Orange SnoBall Cookies, Reindeer Chow, Eggnog Truffles and more. The experience also includes cookie decorating, crafts with Make to Celebrate, face painting and letter writing, complete with a visit to Santa’s Post Office. $50 of the total price will be donated to SOS Children’s Villages Illinois. Available to book every Saturday and Sunday for $600/hour from December 4 – December 19, 2021; 10:00 AM-5:00 PM.
- Family Dinner Package: Gather with six or more loved ones for an over-the-top holiday dinner in the Santa Suite, Duplex Suite, Vitality Suite or Chef’s Table Virtual Suite. Enjoy a 4-course holiday-inspired menu by Chef Dan McGee, with menu items including Roast Chicken with red cabbage, spätzle, raclette cheese, chicken jus, Pomegranate Braised Lamb Shanks with a pomegranate bordelaise, Chocolate Peppermint Cake and more. Holiday crafts are available upon request. Dinners are available to book daily beginning November 20-December 26, 2021 at $150 per adult and $50 per child.
- VIP Reception in Santa Suite: Whether it’s a corporate holiday party or family reunion, the Santa Suite can fit up to 50 people for private events beginning November 20-December 26, 2021. Work with the events team to curate an experience with festive cocktails and a menu featuring Chilled Potato Soup & Caviar Shooter, Smoked Duck Breast Marmalade, Curry Chicken Salad Sliders, Pecan & Roasted White Chocolate Tarts and more.
A series of Yuletide specials this holiday season at The Langham Chicago (available November 19, 2021 – January, 2, 2022) include Oh Christmas Tree (including luxurious one-bedroom suite accommodations with a decorated Christmas tree in-room, deconstructed champagne cocktails inspired by the season; and bespoke cheese and charcuterie; rates beginning at $1,100) and Dive into the Season (including lavish guest room accommodations, $100 food and beverage credit for poolside snacks and beverages, two hours of exclusive access to Chuan Spa’s indoor pool and holiday-themed floats; rates begin at $825.)
- Or splurge on A Signature Christmas in a 2,400 sq. ft. suite with floor-to-ceiling windows featuring panoramic views of Chicago, a four-course, in-residence dinner prepared by Executive Chef Damion Henry, in-suite dining entertainment, Club Lounge access and a custom-designed holiday tree set in the parlor. (Rates start at $13,525.)
At The Peninsula Chicago, holiday packages like the Holly Jolly Family Holiday Package and Merry and Bright Couple’s Holiday Package include such amenities as an in-room holiday tree or Menorah, holiday welcome amenity or bottle of wine/Champagne upon arrival, access to library of holiday themed movies, books and games for the kids or a $100 gift card to the nearby Neiman Marcus Michigan Avenue store, daily Peninsula breakfast and daily valet parking. Rates start at $1,250, packages available from November 26-December 31, 2021.
- For six days, The Peninsula Chicago is offering special pricing for a Cyber sale commencing Thanksgiving Day (November 25, 2021) through Travel Tuesday (November 30, 2021) for 20% off rooms and suites on stays from December 1, 2021 – April 30, 2022. and special pricing on gift cards. The offers will only be available on the hotel’s website, or by calling the hotel directly.
For the eighth consecutive year, Swissôtel Chicago’s Presidential Suite will be transformed into Santa’s home-away-from-the-Pole for the holiday season, welcoming Chicagoans and visitors alike. The Santa Suite offers sweeping views of the city, and is filled with 17 Christmas trees, festive decor, games and holiday craft kits for the kids, cookie decorating stations, “Letter to Santa” packs, and more. Book the Holiday Penthouse Hideaway (starting November 20 through December 26, 2021, from $1,500 per night).
- For a slightly more competitive price-point, consider a stay in an Elf Decorated Holiday Room featuring a Christmas tree and holiday room decor as well as a complimentary holiday amenity (Rates begin at $329 per night.)
A&A Ballet’s “The Art Deco Nutcracker” set in 1920s America and featuring Tchaikovsky’s beloved score, will play at the Athenaeum Theater on December 4, 2021.
Charles Dickens’ A Christmas Carol, a must-see Chicago holiday tradition now in its fifth decade and enjoyed by nearly two million theatergoers, is back playing at Goodman’s Albert Theatre, from November 20 – December 31, 2021.
A Christmas Symphony Tour, a new Christmas tradition by the world’s biggest-selling soprano and GRAMMY® Award-nominated artist, Sarah Brightman, will play at the Auditorium Theatre on December 10, 2021.
“Home Alone” in Concert with the Chicago Symphony Orchestra, the beloved holiday favorite will return to the big screen at Symphony Center; John Williams’ delightful, Academy Award-nominated score will be performed by the Chicago Symphony Orchestra under the direction of Riccardi Muti, from November 26-28, 2021.
Leslie Odom, Jr.’s The Christmas Tour brings the GRAMMY®- and Tony®-Award Winning vocalist, songwriter, author and actor to Chicago for a one-night holiday season concert at the CIBC Theatre on December 4, 2021.
Christopher Wheeldon’s reimagined classic The Nutcracker follows young Marie and the Nutcracker Prince on a Christmas Eve journey through the 1893 World’s Fair; this annual holiday tradition celebrating the magic of the season and the rich cultural heritage of Chicago returns to the Joffrey Ballet from December 4-26, 2021.
“’Twas the Night Before…” by Cirque du Soleil i is the exhilarating spin on the beloved Christmas classic as only Cirque du Soleil can imagine a vibrant acrobatic spectacle about the joy of sharing and friendship at the The Chicago Theatre, playing from November 26-December 5, 2021
If you have time, tune in tomorrow Saturday, October 23rd when I talk to host Nelson Price of Hoosier History Live about my new book America’s Femme Fatale: The Story of Serial Killer Belle Gunness. The show airs live from noon to 1 p.m. ET each Saturday on WICR 88.7 FM in Indianapolis. Or you can stream audio live from anywhere during the show.
The Tale of The Bean
Located in Chicago’s Millennium Park, Anish Kapoor’s Cloud Gate, a 110-ton elliptical sculpture made of brilliantly polished stainless-steel plates, now does more than just reflect the Chicago skyline and clouds above and the perfect Instagram backdrop for selfies on the ground. The sculpture, nicknamed The Bean because of its shape, now is also an AI powered chat bot capable of answering questions about the city.
It all began when Covid hit and the constant stream of visitors stopped. The Bean, which is decidedly not good at knitting or baking bread, became focused on moving beyond being the most beautiful gigantic drop of mercury-looking statuary–though we must say it did a great job at that. Eager to be a vital part of the visitor experience, The Bean worked hard at becoming a digital communicator—wanting to interact with the millions of visitors who come to Millennium Park each year.
When my fans come back, thought The Bean, I want to be ready. There were a few bad moments particularly when The Bean learned about other non-Bean art and culture for humans to enjoy in the city. This was a tough realization at first and The Bean did have an existential crisis but thankfully it was quickly dealt with after a few counseling sessions. Another glitch was that The Bean learned more than The Bean really wanted to know about intense fan rivalry between the Cubs and the Sox and how it splits the city into two regions: North of The Bean and South of The Bean. Being wise, The Bean refuses to say which team it likes best and denies reports that it was seen in Wrigleyville wearing a Cubs hat.
“We were surprised, and quite frankly, a little alarmed, when The Bean came to us and asked if we would be open to this new idea, after all we did not know The Bean had become sentient,” said Scott Stewart, Executive Director of Millennium Park Foundation. “However, after talking with Choose Chicago, we realized that our friend, The Bean, could be a great help to all of the visitors to Chicago so we are happy to be part of this project.”
Call it The Bean Knows All. Want to know where to get your favorite style of pizza? What’s happening in the city? Head to explorewiththebean.com to ask The Bean about anything from neighborhood restaurants to what events are happening next weekend as well as the latest in child-friendly activities, things to do, museum exhibits, and more.
Turning this 66-feet long by 33-feet high sculpture, one of the largest of its kind in the world, into an AI powered chat bot called for team work. A partnership was developed between Choose Chicago and Northwestern University Medill School’s Knight Lab, a diverse, multi-disciplinary and multi-generational community of designers, developers, students, and educators working on experiments designed to push journalism into new spaces says Glenn Eden, Board Chair of Choose Chicago, the official organization responsible for promoting Chicago as a global visitor and meetings destination.
“Our team of students was thrilled to have this opportunity to explore the design questions involved in making a conversational system that works well for visitors to Chicago,” said Joe Germuska, Executive Director of Knight Lab. “And if, in the future, The Bean needs us for new projects, we’re ready to help.”
The Bean Ups Its Game
Now that it’s also an AI powered chat bot, The Bean isn’t going to just sit back and relax. That’s not Bean-like. Instead, it wants to make even more friends and provide more information and so is continuously working to take its knowledge base to the next level. And by the way, The Bean loves when people take photos of it or pose with The Bean for selfies. But though The Bean thrives on attention, its goal is not to be The Bean-all when it comes to Chicago.
Instead, The Bean loves to share all that Chicago has to offer. All you have to do is ask.
Cloud Gate sits upon the AT&T Plaza, which was made possible by a gift from AT&T.
Photos are courtesy of Choose Chicago and The Chicago Architecture Foundation.
A Norwegian farm girl, her family so poor, they often went hungry, is seduced by a rich landowner’s son. But despite her dreams, he has no plans to make her his wife. Abandoned, she sees only one path forward or she’ll sink into the black hole of her family’s poverty. But her first goal is revenge and after the landowner’s son dies a horrid death amidst whispers of poison, she boards a boat and sails to America. Norway’s gain is America’s loss.
Her name changed many times through the years but after the mysterious deaths of two husbands, numerous men, women, and children, she goes down in history as Belle Gunness. An entrepreneur whose business was murder, Gunness felt no qualms seducing men for their money and dispatching them with her axe—filling her farmland with her victims.
As her crimes were about to be discovered, her solid brick home burnt to the ground and workers battling the smoke and flames discovered the bodies of her three children and a woman without a head. Was it Belle or did she get away with one more murder, absconding with close to a million dollars. It’s a question the world has been asking since 1908.
What people are saying about America’s Femme Fatale.
“Ammeson uses astute research and punchy prose to chronicle Belle’s transformation from destitute farm girl to one of history’s most egregious female serial killers. . . . Compact and captivating, this salacious tale of murderous greed during the early twentieth century will be devoured quickly by true-crime fans.”– Michelle Ross ― BOOKLIST / Amer Library Assn
America’s Femme Fatale is the detailed story of Belle Gunness, one of the nation’s most prolific mass murderers. Ammeson recounts the horrific events with dry wit and corrects many errors found in previous accounts. Gunness stands out in an infamous crowd because she was a woman; she killed men, women and children rather than choosing from among one narrow section of victimology; and her murders seem to have been rooted in greed rather than lust, the serial killer’s usual motive.– Keven McQueen, author of Murderous Acts: 100 Years of Crime in the Midwest
Tune into Hoosier History Live on October 23rd to hear host Nelson Price discuss Femme Fatale with author Jane Simon Ammeson. The show airs live from noon to 1 p.m. ET each Saturday on WICR 88.7 FM in Indianapolis. Or stream audio live from anywhere during the show.
While Lincoln Park Zoo may be temporarily closed for the first extended period in its 152-year history, the zoo remains an urban oasis full of life, with a zebra foal expected this summer and the recent birth of a Diana monkey and two Japanese macaques.
Lincoln Park Zoo is excited to announce that 13-year-old female Grevy’s Zebra Adia is pregnant. This is Adia’s fourth offspring, and her second offspring with 9-year-old sire Wester. The pregnancy is a result of a breeding recommendation from the Grevy’s Zebra Species Survival Plan® (SSP) that cooperatively manages the Association of Zoos and Aquariums (AZA) population. Adia’s progesterone levels, measured by non-invasive fecal samples collected in February and analyzed by the Davee Center for Epidemiology and Endocrinology, as well as a growing abdomen and increased food consumption, indicate Adia is pregnant.
“We are looking forward to welcoming another Grevy’s zebra to the herd, not only because foals are adorable, but because they will be a success story for this endangered species,” said curator Dan Boehm.
The foal is expected to arrive in July. Grevy’s zebra are native to eastern Africa and are endangered in the wild due to hunting and habitat loss.
At the other end of the zoo at Regenstein Macaque Forest, the zoo celebrated the birth of two Japanese macaques, also known as snow monkeys. Nara welcomed a female infant named Nikko on March 15, 2020. A few weeks later, Ono gave birth to a male infant named Ozu on April 18, 2020. Both infants are doing well and join the troop of 13 snow monkeys at Regenstein Macaque Forest.
“Infants bring such joy to folks at the zoo and make for a very active macaque troop,” said Curator of Primates Jill Moyse. “While we are disappointed guests can’t visit the troop currently, our essential staff are enjoying the pick-me-up that two curious primate babies bring.”
Diana monkey Cece at Regenstein African Journey welcomed an infant on April 23 as part of the Diana Monkey Species Survival Plan® (SSP). The infant joins the troop of 4 Diana monkeys and has yet to be sexed or named.
While the zoo is currently closed, guests can see photos and videos of the new zoo babies on the zoo’s blog, Facebook, Twitter, and Instagram channels. For more information about Lincoln Park Zoo, visit lpzoo.org.
Macaque infant Nikko–Lincoln Park Zoo/Jill Dignan
After 20 Years, Bruce Sherman Turning Over Kitchen to Chef de Cuisine Tim Vidrio.
Since taking over what was a casual park café in 1999, Sherman has been the only executive chef North Pond.
“It’s with mixed emotions for sure…back then, I couldn’t have dreamt of all we’d achieve here, and I’m so proud of what we’ve accomplished. The time feels right, there is a strong team in place and I look forward to seeing what the next twenty years bring – for the restaurant, and for me,” says Sherman.
Under his leadership, North Pond has received numerous awards and honors such as a Michelin star rating for seven consecutive years as well as multiple James Beard nominations and winning Best Chef: Great Lakes in 2012.
While he’ll no longer be running the kitchen, he will, along with longtime business partner Richard Mott, remain a partner. “I want to thank Bruce for all he’s done here. He’s been a great chef, partner and friend and I understand his desire to start a new chapter. We will all miss him, and equally, we’re excited to see Tim grow into this role,” states Mott.
Vidrio joined the North Pond team in early 2011 and for the past three years has been chef de cuisine. Prior to joining North Pond, Vidrio worked his way through Chicagoland kitchens, including Le Francais, Moto, and NoMi at the Park Hyatt Hotel. He shares Sherman’s philosophy of respectfully and sustainably working with the best of the season while maintaining close relationships with farmers, producers and growers. John Arents, who worked at North Pond some fifteen years ago, returns in December as Managing Partner/General Manager, and longtime GM Natalie Boschert will return from maternity leave in spring in an operations role.
North Pond serves dinner Wednesday — Sunday beginning at 5:30 p.m.; Sunday brunch service begins at 10:30 a.m. Smoking is not permitted in North Pond. Valet parking is available on weekends at the corner of Lakeview and Deming Streets and reservations are recommended. For reservations or further information, please call 773.477.5845 or visit North Pond.
Chef Sherman’s Winter Spinach-Apple Soup
- 1 shallot, peeled, sliced thinly
- 1/2 small onion, peeled, sliced thinly
- 1 firm, sweet apple, peeled, cored, thinly sliced
- 1 clove roasted garlic
- 1 tbl. olive oil
- 10 oz winter spinach
- 1/3 heavy cream (optional)
- 1 c chicken stock or water
- cayenne pepper
- salt and white pepper
- 3 oz butter, chilled and cubed
Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it.
Add the sliced shallots, onion, apple and roasted garlic and stir for 2-3 minutes until softened but not colored.
Next, add in the washed baby spinach- stemmed, if necessary. Add in some salt, pepper and a pinch of nutmeg and then stir for 1-2 minutes until softened.
Add in cream and reduce by half until thickened.
Add the chicken or vegetable stock and heat until the liquid boils.
Transfer the mixture to a blender, add in the butter and puree until very smooth.
Transfer to a pot to heat through, adjust consistency and seasoning before serving.
While most days I want something quick, easy and delicious to make, there are also times when I love to spend an afternoon cooking and when I do, I often turn to a cookbook I haven’t used before. This weekend it was Soul: A Chef’s Culinary Evolution in 150 Recipes by Todd Richards which won the IACP award for Best Cookbook in America of 2019. It is indeed a soul food cookbook, but the recipes are sophisticated, taking this type of cooking in a different direction than is traditional. Richard’s recipes are organized by ingredients such as corn, tomatoes, melons, stone fruit, berries and roots (as well as other categories such as eggs and poultry, pork and beef) make it easy to pair them with what’s in season.
If you’re trying to save time in making any of the recipes below, go with pre-made pie crust for the Blueberry Fried Pies. I guess you can also cheat and buy some great fried chicken already made for the Fried Chicken and Sweet Potato Waffles, it avoids the mess of frying though you’ll miss out on Richard’s great tasting version. Or you can skip the fried chicken and just make sweet potato waffles which are delicious all by themselves. Though these recipes seem long, once you start cooking, I think you’ll find they really aren’t difficult, just a little more time consuming than throwing hamburgers and un-shucked corn on the grill.
Richards, who was nominated twice for the James Beard Award as the Best Chef of the Southeast, competed on Iron Chef, is originally from Chicago. His culinary heritage stems from classic soul cooking.
“It then progressed forward,” he says.
His mom loved Chinese food and typically ordered yakamein—noodles, broth and pork bell with a soft-boiled egg and scallions. Because his dad was frugal, when they ordered take-out any leftovers in the kitchen had to be used as well. His recipe for Collard Green Ramen which is in the cookbook harkens back to when there were collard greens on the table along with the yakamein.
“It/s a dish I was eating when I was 5, 6 years old,” says. Richards. “The way that I interpreted it is a little bit different because of my background in cooking, but it’s the exact same dish I was eating as a kid.”
His Blueberry Fried Pie has similar roots. Chicago had a Hostess factory and what Richards describes as a “whole Hostess culture.” He has a vivid memory of tearing the paper off their fried pies and so his recipe is, for him, like being a kid in Chicago again.
‘I interpret this recipe a little bit differently: Instead of cooking the blueberries to mush, you make the liquid and then you put the blueberries inside of it,” says Richards, who is the owner/chef of Richard’s Southern Fried in Atlanta, Georgia. “That way when you bite into the fried pie you get all this fresh blueberry flavor, one that’s not overly sweet. What I’ve done is taken my childhood memories and progressing them to fine-dining dishes.”
The following recipes are courtesy of Soul by Todd Richards (Oxmoor House, $35).
Blueberry Fried Pies with Meyer Lemon Glaze
Chef’s note: Leftover filling is great on pancakes, waffles, or ice cream.
Makes about 20 pies
1 cup granulated sugar
2 tablespoons cornstarch
3⁄4 cup (6 ounces) water
1⁄4 cup (2 ounces) dark rum
1 teaspoon orange zest (from 1 orange)
1⁄4 teaspoon vanilla bean paste
Pinch of kosher salt
1 thyme sprig
4 cups fresh blueberries (about 1 1⁄4 pounds)
Erika Council’s Piecrust (recipe below)
All-purpose flour, for dusting
1 large egg
4 cups (32 ounces) vegetable oil
Meyer Lemon Glaze (recipe follows)
Whisk together the sugar and cornstarch in a saucepan. Add 1⁄2 cup of the water, and whisk until combined. Whisk in the rum, orange zest, vanilla bean paste, and salt. Add the thyme sprig. Cook over medium, whisking constantly, until the mixture is thickened, 12 to 14 minutes. Remove from the heat, and fold in the blueberries. Let stand for 30 minutes. Remove and discard the thyme sprig.
Cut the piecrust in half. Refrigerate 1 portion until ready to use. Roll out remaining portion to 1⁄8-inch thickness on a lightly floured surface. Cut the dough into 10 circles with a 4 1⁄2-inch round cookie cutter, re-rolling scraps once. Repeat with remaining dough half.
Spoon about 1 tablespoon of filling into the center of each dough circle. Whisk together the egg and remaining 1⁄4 cup water. Brush the edges of the pies, and fold over so the edges meet. Press the edges together with a fork to seal. Repeat the process with the remaining dough, filling, and egg wash.
Heat the oil in a skillet over medium to 375°F. Fry the pies until golden brown, about 4 minutes. Turn and cook about 2 more minutes. Drain on paper towels, and let cool 20 minutes. Drizzle with Meyer Lemon Glaze.
Serve with: Ice cream, lemon sorbet
Meyer Lemon Glaze
1 cup (about 4 ounces) powdered sugar
2 tablespoons Meyer lemon juice
1 to 3 teaspoons heavy cream
Whisk together the powdered sugar and lemon juice in a small bowl. Whisk in the heavy cream, 1 teaspoon at a time, until desired consistency is reached. Makes 1⁄2 cup
Erika Council’s Piecrust
This basic piecrust is by Erika Council, a talented baker in Atlanta and founder of the blog Southern Soufflé, where she shares Southern Soul food recipes and her family’s legacy. Her grandmother is the legendary Mildred Council, owner of Mama Dip’s, a 40-year-old restaurant in Chapel Hill, North Carolina. This piecrust recipe can be used for both sweet and savory pies.
Makes enough for 2 (9-inch) piecrusts
3 cups (about 12 3⁄4 ounces) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
6 ounces (3⁄4 cup) very cold unsalted butter, cut into 1⁄2-inch pieces
1⁄3 cup very cold vegetable shortening
6 to 8 tablespoons ice water
Place the flour, sugar, and salt in the bowl of a food processor, and pulse a few times until combined. Add the butter and shortening, and pulse until the mixture resembles small peas, 8 to 12 times.
With the processor running, drizzle 6 tablespoons of the ice water through the food chute, and process until the dough begins to form a ball. (Add up to 2 more tablespoons, 1 tablespoon at a time, if needed, to reach desired consistency.)
Turn the dough out on a lightly floured work surface, and shape into a ball. Wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days.
To use: Cut the dough in half. Roll each half into 1 1⁄8-inch-thick round on a well-floured surface.
Fried Chicken and Sweet Potato Waffles
This recipe is as American as apple pie. Yet most every culture has a version of it. I prefer to brine all birds before cooking for best flavor and texture.
4 cups (32 ounces) water
1 cup (8 ounces) whole buttermilk
6 tablespoons kosher salt
2 tablespoons hot sauce
2 tablespoons granulated sugar
2 tablespoons granulated garlic
2 teaspoons onion powder
1 1⁄2 teaspoons red pepper flakes
1 (4-pound) whole chicken, cut into 8 pieces
5 cups (40 ounces) vegetable oil
Seasoned Flour (recipe below)
Sweet Potato Waffles (recipe follows)
Stir together 4 cups water, buttermilk, and next 6 ingredients in a large bowl; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours.
Heat the oil in a deep cast-iron skillet over medium. Remove chicken from the brine, and let any excess liquid drip off; discard the brine.
Dredge chicken in Seasoned Flour to coat; add to the hot oil, 1 piece at a time. Cook, turning every few minutes, until golden and a meat thermometer registers 165°F. Drain on paper towels. Serve chicken on Sweet Potato Waffles with maple syrup.
Sweet Potato Waffles
Makes 4 (8-inch) round waffles.
1 medium-size sweet potato
1⁄4 teaspoon blended olive oil
2 cups (about 8 1⁄2 ounces) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup (8 ounces) whole milk
1⁄2 cup (4 ounces) whole buttermilk
3 ounces (about 1⁄3 cup) butter, melted
1 teaspoon vanilla extract
1⁄2 teaspoon maple extract
2 large eggs
Preheat the oven to 375°F. Rub the potato with the oil. Bake in the preheated oven until tender, about 40 minutes. Remove from the oven, and cool for 20 minutes.
Preheat a Belgian waffle iron according to manufacturer’s instructions. Stir together the dry ingredients in a bowl. Stir together the wet ingredients in a separate bowl.
Peel and mash the sweet potato and stir into the milk mixture. Stir milk mixture into the flour mixture. Pour about 1⁄2 cup of batter onto hot waffle iron and cook according to manufacturer’s instructions until golden brown.
Serve with: Egg dishes, green salads, braised vegetables
Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer.
Makes about 2 1⁄4 cups
2 cups (about 8 1⁄2 ounces) all-purpose flour
2 tablespoons kosher salt
1 1⁄2 tablespoons granulated onion
1 tablespoon coarsely ground black pepper
1 tablespoon granulated garlic
1 tablespoon chili powder
1 teaspoon curry powder
1 teaspoon ground ginger
Combine all ingredients in a medium bowl, and store in an airtight container.