Food

Eating vegetarian with kale!

2013-05-06T23:04:43Z

Photo by Dwight Sipler (under Creative Commons license)

As a member of a local CSA (Prescott's Patch), I decided to try some new recipes to get ready for the summer onslaught of kale! Kale is quite nutritious and holds up to a lot of different kinds of cooking. Even though I do enjoy it baked in the oven as kale chips, I have to admit that I don't enjoy it quite enough to cook and eat as a sidedish every night. So, I've been experimenting with ways to incorporate kale into foods that I already love.

Lately I've been making a kind of thick kale spaghetti sauce with tofu that's been a yummy addition to pasta or rice. I wash and break up kale leaves into pieces and then put them in the food processor with two cloves of garlic and some olive oil to make a kind of kale pesto.

Then I simmer the pesto mixture in whatever store-bought pasta sauce we have handy, and add a pinch of cayenne pepper and curry powder. I let it simmer for about 15-20 minutes, then remove it from the heat and let slices of regular firm tofu marinate in it for another 5-10 minutes.

I've served the tofu and sauce over both pasta and rice, and both have been tasty. This can make a fairly hearty dinner, particularly with some crusty bread or a salad on the side. What's nice is that you can prepare a whole pot of the kale-pesto and tomato sauce mixture at the beginning of the week and then take some out of the fridge to use on pasta or rice whenever you need a quick lunch or dinner.

I'll continue to post recipe ideas for kale and other kinds of veggies as they come into season. Enjoy the beautiful spring weather and the garden bounty on the way!

Taphouse heats up Harrisburg dining

2013-05-06T21:36:37Z

If downtown Harrisburg’s restaurant row, which was hot, then not, is hot again this summer, I’m betting it’ll be in no small part due to a beer and food place called Federal Taphouse on Second Street. Located in what was Dragonfly nightclub, the Taphouse specializes in beer, as in 100 craft beers, listed on a chalkboard and on both sides of a legal-sized beer menu.

But whether you’re into sampling wide varieties of brews or not, you’ll be impressed by the food menu and the quality of its offerings. There are specialty pizzas prepared in a wood-fired brick oven and entrées cooked in a (rarely found) coal-fired oven.

If early returns are any indication of long-term success, the Taphouse’s fast start and immediate popularity suggest a run of some duration.

It’s a totally redone, large, open place with a milelong bar sitting under four large TVs. The bar is often several folks deep but also near some high-top tables. The dining area spreads out away from the bar and is smartly broken into sections so that the noise level is livable. There’s big art on the walls, an open kitchen and a very friendly and attentive staff.

Full bar service is also available but, come on, they have 100 beers.

And while we’re at it, allow me to recommend the Bourbon Barrel Barney Flats. A stout aged in Wild Turkey barrels, it has hints of coffee, cream, vanilla and, of course, bourbon and is served in a bulb glass. It is a treat; unusual and unusually good.

A dining partner had Old Scratch Lager, a lighter, sweeter beer from Frederick, Md., and was pleased.

(A word of caution: the hand-out beer menu did not include prices. While the Old Scratch draft was a reasonable $5, the bourbon beer draft was $10. Not saying it wasn’t worth it. It was. I’m just offering a heads-up.)

There are roughly a dozen appetizers priced from $6 for the soup of the day to $13 for a slider sampler or $14 for a charcuterie plate, the latter two of which, trust me, is enough food to serve as a meal.

The sliders include an open-face meatball on crusty bread, lump crab cake and an aged burger with cheddar. The excellent charcuterie had very good prosciutto and beef, slabs of wonderful cheeses, razorthin crisp apple slices, olives and grapes and nicely toasted sliced baguette. It’s a great dish to share or have as dinner.

Other appetizers include housecut fries cooked in duck fat ($8), mussels with Tröegs Dreamweaver ($10), beer-battered onion rings with Russian dressing ($7), hummus with roasted eggplant and house-made breads ($8), smoked pork belly with figs and arugula ($10) and coal-fired wings ($12).

There are five salads, priced $8 or $9 — Caesar, mixed green, arugula, Bibb lettuce and chopped — all of which can be upgraded with a crab cake, steak, duck confit or grilled chicken.

Pizzas also are large, six slices, enough to share but I took half of mine home. Most are $12 or $13, though the duck confit with fig and arugula pie is $15.

There’s a prosciutto pie with roasted mushrooms, a Greek, a sausage, a margherita and a polpette (meatball and cheese).

I had a pesto pie with goat cheese, tomato and fire-roasted peppers. It was thin, crisp and tasty. And it went great with a second Bourbon Barrel Barney Flats.

There are sandwiches, too: pork with broccoli rabe, crab meat, roasted turkey, kielbasa or bratwurst, smoked chicken salad, burger with bacon, onion and pepper jack cheese — in other words, lots to choose from.

The entrées ranged from $18 for a sausage platter with sauerkraut and roasted potatoes to $28 for a New York strip steak with onion rings and veggies.

There was also roasted half-chicken, braised short ribs and wood-fired salmon served on a cedar plank with green beans and potato pancakes.

The Taphouse offers brunch on Sundays. The menu includes their regular pizzas and salads but also a nutella pizza with banana and berries, a smoked-fish pizza with cream cheese, onion, capers and cucumber and a breakfast pizza with sausage, cheese and eggs.

There are country-fried pork chops with gravy and home fries, a 7-ounce steak with poached eggs and home fries and breakfast burritos, baked oatmeal, french toast and wood-fired frittatas.

Oh, and I’d be remiss if I didn’t note that a breakfast side of housemade scrapple is available for just $3.

Federal Taphouse is a great example of casual dining in a casual setting offering unique beers and terrific food and attracting a multi-aged crowd. I expect it’ll enjoy success. And I suggest you plan a visit.

The Phantom Diner has been a longtime restaurant reviewer for Central PA Magazine.

FEDERAL TAPHOUSE
234 N. Second St., Harrisburg; 717.525.8077, www.federaltaphouse.com
Hours: 11 a.m.-2 a.m. Monday through Saturday; 10:30 a.m. to 2 p.m. Sunday; street parking or nearby garage parking.

Char's at Tracy Mansion: New venue, smart menu

2013-02-26T15:54:45Z

Photo by Bill Bonney Photography

Longtime Harrisburg restaurateur Char Magaro’s bold addition to Central PA’s fine dining is almost certain to draw and hold high praise.

Your favorite Phantom is among those offering the same praise, assuming that Char’s at Tracy Mansion maintains the consistent excellence in quality that Magaro demonstrated for so many years at her earlier restaurant, Char’s Bella Mundo in the city’s Shipoke neighborhood. (That location was flooded out of business.)

The new digs opened last fall after much anticipation and are located in a large, early 20th-century manor house on Front Street in Harrisburg’s midtown section. It overlooks the Susquehanna River.

It was built as a residence for the manufacturing magnate David E. Tracy, a founder in the 1890s of a company that would become the Harrisburg Steel Co. and then ultimately Harsco Co.

It is elegantly restored. There is a gorgeous, well-appointed library for pre- or post-dinner drinks, a private dining room for group events, a large bar with drop lighting, and a dining room on the river side that features hardwood flooring, banquettes, tables and extraordinary glass chandeliers — the work of Magaro’s talented artist daughter, Ona.

A wrap-around porch with an awning faces both a sculpture garden and the river. It is likely to be the region’s premier al fresco dining spot during warmer months.

Magaro’s emphasis is on high-quality food provided by local and organic vendors in a menu that’s smart and engaging. You should know it’s pricey but not prohibitive.

Photo by Bill Bonney Photography

During my visit, the menu included seven appetizers ranging from $10 for the soup du jour to $17 for a crab/avocado cocktail. Among other offerings were devilfish kabob with spicy sauce, rice and black beans ($12); grilled duck flatbread ($13); escargot with wilted spinach ($12); duck pate with a French baguette ($14), and sea scallop gratin with lobster sauce ($13).

I had fresh-shucked oysters, a mixed variety, $3 each, which were meaty and full of flavor.

There are several salads (served with excellent bread) for $10, $11 and $12: red beets and apples with shaved fennel, almonds and goat cheese; grilled Portobello with artichoke; pear and endive with toasted walnuts; and, on my visit, a special salad of micro-greens with blueberry/ blackberry vinaigrette, whole blueberries and blackberries, pecans and a cheese soufflé, the latter of which was described by a dining partner as “out of this world.”

Eleven menu entrées included four that were market price: risotto du jour; fish du jour; fresh pasta du jour, and filet mignon with bordelaise.

Other entrées ranged from the high $20s for a pasta du jour or marinated chicken in blackberry ginger vinaigrette to $45 for grilled center-cut New York strip steak with wild mushrooms and potatoes.

Photo by pennlive.com

Ocean trout with apple butter sauce and roasted vegetables

There was also pork tenderloin (coffee-, cocoa- and herbrubbed) with cranberry roasted squash risotto cake for $30; shrimp paella with black mussels and English peas for $32; seared scallops with basmati rice, coconut milk, red pepper and veggies for $33; and blackened, aged prime sirloin with sweet potatoes and veggies for $32.

One companion ordered the pasta du jour — a three-cheese lasagna with pesto sauce ($28). It was a smallish portion, but it was deemed delicious. Another ordered fish du jour — walleye sautéed in a light egg-wash and served with wasabi mashed potatoes, squash and carrots for $38 — which also evoked raves.

I went with the small plates mostly because it’s a great way to sample different dishes. I had spinach gnocchi with truffle oil and Reggiano parmesan for $12, and mussels and vodka with garlic, lemon and horseradish for $15. Both were exceptional and more than enough for dinner when combined.

Other small plates during my visit included veal osso bucco with bacon and prunes ($19); seared trout with spinach risotto ($15); braised lamb tongue ragu with rigatoni ($14), and lamb meatball with smoked blue cheese and wild rice ($14).

Desserts are creative and plentiful. There also are petit desserts for those only interested in a taste of something sweet. A petite crème brulée is $5, and a petite bread pudding just $4.

I should warn you, however, that there’s a heavenly, irresistible chocolate gelato parfait with caramel and toasted pecans that might be the most rewarding $10 you’ll ever spend in a restaurant.

I expect this new Char’s to match or surpass the prior Char’s as a special occasion sort-ofplace, a warm-weather hangout for brunch on Sundays and a gathering spot for small plates and cocktails any time.

The Phantom Diner is a longtime restaurant reviewer for Central PA Magazine.

CHAR’S AT TRACY MANSION
1829 N. Front St., Harrisburg; 717-213-4002, charsrestaurant.com
Hours: 4 p.m. to 10 p.m. Monday-Thursday; 4 p.m. to midnight, Friday and Saturday; on-site parking; reservations a must.

It Takes 2 to Matango

2013-02-06T15:02:44Z

In a region that includes Hershey chocolates, you’d think small candy and chocolate shops would be unnecessary. You’d be wrong.

A visit to Matango Candies is just the ticket for Valentine’s Day and Easter (and, if I had known about it, it would have been great at Christmas, too!). The shop has not changed since it was opened by “Pop” in 1947. Now, his grandson Peter makes chocolates and candies using the same recipes, molds and ingredients. Peter is happy to tell you about his chocolates, his family and the history of the shop. The customer service is matched only by the delicious candies.

Here are a few of the highlights I’ve tasted (everything is available in white, milk or dark chocolate):

Chocolate covered strawberries and cherries – the freshest I’ve had in a long time, and it’s fruit! They also do orange peels, candied pineapple and other fruits as well. I even tried Chocolate covered dates – a revelation!
Toffees- ok, a certain family member wouldn’t let me try them, but I hear they are great
Chocolate covered marshmallows –sweet and light!
Truffles- bigger is not better when it comes to truffles. You should be able to finish them in one bite, and these truffles fit that bill. They are beautifully decorated and decadent.

Some people might balk at the location – it’s at 1501 Catherine St. in the Allison Hill neighborhood of Harrisburg. But, as I’ve said before, if we don’t support local businesses in a variety of neighborhoods, the whole area suffers. Matango’s is open from 9-5 Monday through Saturday, and Peter said they’ve never had an incident in the 60+ years they’ve been in business.

For Valentine’s Day, dozens of heart shaped boxes are available to be custom filled, and you can place orders over the phone or online. I saw a sneak peak of some of the beautiful bunny and cross Easter molds that will be used for Easter in March. Rediscover this local treasure, support small businesses, and satisfy your sweet tooth, visit or order from Matango’s today!

Cookbook Review: SPQR

2013-01-23T05:01:00Z

SPQR: Modern Italian Food and Wine
by Shelley Lindgren and Matthew Accarrino with Kate Leahy
photos by Sara Remington

Facts: Ten Speed Press, 304 pages, $35.00 (or Amazon at $23.10)
Photos: 180 plus maps
Recipes: 79

Give To: Italian food and travel enthusiasts; anyone interested in culinary and Roman history.

Stock up on: Classic seasonings. I recommend the diversity and quality that comes from The Spice & Tea Exchange: Sea Salts such as Brazilian Atlantic, La Baleine French Sea Salt, and finishing salts such as Cyprus Flake, Murray River, and Fleur de Sel. For the Fluke Crudo recipe that follows, Lime Frost Sea Salt is a must! Peppercorns to season, including Black, Green, and White. Classic pantry seasoning and spice staples like clove, nutmeg, allspice, cinnamon, and herbs such as thyme, sage, basil, and rosemary, etc.

Working the Pantry: Traveling the historic roads of Italy requires a traditional pantry. Then, again, giving that tradition the modern flair San Francisco is know for requires a touch of the avant garde. To satisfy both, stock up on blends that are rooted in traditional flavor profiles from The Spice & Tea Exchange pantry such as Italian Street Fair, Florida Sunshine and Pirate’s Bite for seasoning; experiment with blends and rubs, such as Chef Donna’s Adoro Blend, Tuscany Blend, and Vik’s Garlic Fix. Then stretch your curiosity with things like Chef’s Choice Steak rub, or the interesting flavors of Espresso Steak rub and Butcher’s rub. Naturally, TSTE™ Extra Virgin Olive Oil and the four olive oil blends (Mushroom Paradise, Tomato Tarragon, Tuscany Blend, and Gourment Pepper) are a must!

The Review, by Linda Avery*
SPQR. Hmmm… SPQR? I didn't know what to make of it. A typo? No, an acronym for Senatus Populesque Romanus. SPQR translates to “The People and Senate of Rome” and was the emblem of the Roman Empire. Today, SPQR is a restaurant in San Francisco and now a book, actually a cookbook, featuring wine and recipes from that restaurant.

Shelley Lindgren is wine director, and co-owner of SPQR (the restaurant in San Francisco); Matthew Accarrino is executive chef. Together they stitched together this cookbook covering the northern and central regions of Italy in a very clever manner.

Eight regions are featured in the book: Lazio, Le Marche, Umbria, Veneto and Friuli-Venezia Giulia, Trentino-Alto Aldige, Emilia-Romagna and Lombardia, Piemonte and Valle d’Aosta, Liguria and Toscana. I know. Hey, that’s more than eight regions. Yes, it is. But, they weren’t literally referring to regions of Italy as we know them.

The authors chose ancient roads of the Roman Empire to define their chapters. Everyone has heard of The Appian Way or Via Appia in Italy. Via Appia travels only through Lazio. But Via Aurelia, for example, spans Liguria and Toscana. That is the clever thing. Many of the ancient vias (AKA roads) in the network traveled through more than one region as we know them. But, it’s logical that this connection, geographical, agricultural and sociological, would also inspire many of the same dishes. I like it. I like it particularly because my ancestral region of Le Marche, on the Adriatic, is usually a forgotten area but there are twenty pages devoted to Le Marche in SPQR.

Each chapter begins with a map of the area, anecdotal information about the area, the names along with history/profile of the white and red grapes grown in the area and recommended producers e.g. Alto Adige (Red Grapes) Lagrein…. nearly black in color… flavors in the wine exhibit blackberries, blueberries, red currants, leather… Recommended Producers: Alois Lageder (plus several more).

Following Lindgren’s take on the wines, Accarrino relates an aspect of the foods in the region like the Truffle Hunt in Umbria and the German and Austrian Influence in Alto Adige. The recipes in each region include starters, mains, and a dessert. The subtitle of the book “Modern Italian Food and Wine” is exemplified in recipes such as Spiced Ricotta Fritters with Smoked Maple Syrup, Asparagus with Lardo-Wrapped Rye Dumplings, Goat Cheese, and Sprouting Greens, Passion Fruit Panna Cotta with Coconut Spuma.

The recipes aren’t particularly complicated but several have sub-recipes within. Ingredient amounts are listed in both volume and metric weight measures (which we love).

*Special thanks to Linda Avery for providing the review. Ms. Avery is a food writer, editor and a Board Member of the esteemed Les Dames d'Escoffier, Chicago Chapter.

FLUKE CRUDO, Sausage-Stuffed Olives, and Citrus
(photo © by Sara Redington)
Serves 6

Senigallia, a cosmopolitan beach town on the coast of the Adriatic, has two of my favorite restaurants in Italy, La Madonnina del Pescatore and Uliassi. Both take advantage of the bountiful local catch, focusing heavily on seafood. It is a particular specialty of chef Moreno Cedroni, who in addition to running La Madonnina, operates a bar where he specializes in crudo and “salumi,” made from fish. Crudo is seafood served in its freshest, purest form: raw. I find it pairs well with salty accents, like green olives stuffed with sausage and fried – a specialty of the southern Marche town of Ascoli Piceno. To match the briny flavors of the olives, I also garnish the crudo with sea beans, little vegetables that grow in the San Francisco Bay. Their salty crunch pairs particularly well with seafood. (Use capers if sea beans are unavailable.)

Ingredients
For the Crudo
1 cup (150 gr) kosher salt
1/3 cup (75 gr) sugar
About 1/4 cup mixed citrus zest (orange, Meyer lemon, grapefruit)
5 to 10 mint leaves
One 8- to 12-ounce (227 to 340 gr) fluke fillet, boned and skinned

For the olives
2 ounces (57 gr) sweet Italian sausage meat
12 to 18 large green pitted olives, like Casteveltrano or Cerignola
1/4 cup (32 gr) Wondra flour
1 egg (50 gr), lightly beaten
1/4 cup (30 gr) fine dried breadcrumbs
Kosher salt
1 orange, segmented
1 Meyer lemon, segmented
1 grapefruit, segmented
1/2 cup sea beans (or capers)
1/2 teaspoon coarse salt
1/2 teaspoon lime zest
Extra virgin olive oil
6 to 12 small mint leaves

Method
Make the crudo
1. Using your hands, rub the salt, sugar, zest, and mint leaves together to release the mint and citrus flavors.

2. Lay out a long sheet of plastic wrap on a work surface. Scatter half of the cure on the plastic in an even layer about the length of the fish. Place the fish on top and cover with the remaining cure. Wrap the sides of the plastic wrap over the fish, forming a snug package and refrigerate for 2 to 2 1/2 hours.

3. To make the olives stuff the sausage meat into the hollows of the olives. Dredge the olives in Wondra, then egg, then breadcrumbs. Refrigerate until ready to fry.

4. Cut the citrus segments thinly crosswise and mix together in a small bowl. Bring a pot of unsalted water to a boil. Prepare the ice bath. Blanch the sea beans for about 1 minute, then drain and shock in the ice bath. Unwrap the fish, rinse it under cool water, and pat dry. Slice crosswise into 1/8-inch thick pieces. Lay the pieces on chilled plates.

5. In a small bowl, mix the salt and lime zest together. In a small pot, heat 1 inch of olive oil to 360°F and line a tray with paper towels. Fry the olives until the breading has turned golden, 1 to 2 minutes. With a spider skimmer or slotted spoon, lift the olives out of the oil and drain on the paper towels. Season with lime salt.

6. To serve, spoon the citrus around and on top of the fish slices. Drizzle olive oil over the top and sprinkle with lime salt. Finish with the fried olives, sea beans, and mint leaves.

Pour goes beyond usual bar fare

2013-01-11T21:29:27Z

Longtime Phantom fans (or even just readers) likely are aware of the Phantom’s fondness for the Lancaster dining scene. Over the years, the Red Rose City has served up any number of fine and fun dining venues. Some have sadly gone away, some are still in place and others, thankfully, are newly arrived

One rather recent entry to the city’s mix of meal-makers is a place called Pour on artsy Prince Street. It’s the kind of place you’d mostly find only in larger cities. It has that urbane look inside: Warhol art on the walls, exposed brick, wood floors. And its servers are knowledgeable and eager to explain a different kind of menu.

There’s an impressive and extensive wine list (hence, one assumes, the name), an equally impressive and extensive beer list with 10 beers on tap, and a selection of small plates to share (or not) that all combine to make what for many is a different dining experience.

Not everyone enjoys small-plate dining, and the night my party of four visited Pour the place was packed and loud. But the beer and wine selections really are something and the food we got was great.

The more that was served, the less the crowd’s volume seemed to matter.

It would be a mistake to label Pour as a bar behind an art gallery, even though technically that is what it is, sitting behind the Artisans Gallery at 114 N. Prince St. But it would be a mistake to call it just a bar because the food offerings are creative and far from the usual tavern fare.

Take, for example, first-course options of charcuterie boards — charcuterie is dressed or prepared meats — that include hot coppa (dried, cured pork shoulder or neck) “dusted” at Pour with hot and sweet spices; lightly smoked pork salami with fennel; Serrano, a fatty, “marbled,” and therefore yummy Spanish ham; an excellent venison pate with sweet spices and roasted pistachios; and a veal liver mousse with local cherries and star anise.

Kudos to Pour for presenting something well beyond the more-common barroom choices of beer nuts, hard-boiled eggs, pickled pigs’ feet and date-expired beef jerky. (Wait, do they even have expiration dates on beef jerky?)

Also, the boards are only $3 or $4 and each comes with delicious house-made mustard and a fresh and tasty baguette. This makes it easy to share, but a word of caution: If you ask for more bread, expect a $2 extra charge on your bill.

There are gourmet cheese plates, too, with varieties from 2-year-old aged Gouda to imported goat and sheep cheeses. All are priced at $3 or $4.

At this point I should be a little more specific about the wine and beer because these dishes really go well with wine and beer. Wines by the glass (a half-dozen reds and five whites are offered) include a white Chilean sauvignon blanc called Nimbus and an Argentine chardonnay called Trumpeter, both priced at $9.50.

If you’d rather red, there’s a French malbec, Le Clos Triguedina, and an exceptional California (Sonoma) pinot noir, Howling Moon, each priced at $8.50.

Wine lovers might want to go right for a bottle. The cellars are large and the price range wide, from $34 for a Skouras St. George red from Greece, for example, to $95 for an Orin Swift Napa Valley blend.

There’s also sparkling wines and port.

As to the beer, the choice is endless. There are more than two-dozen domestics, including microbrews from all over the country (Goose Island from Chicago, Sixpoint from Brooklyn, for example) and a lot of imports from Germany and Belgium.

There are also specialty cocktails such as Pimm’s Cup ($7.50) and Money on My Mind (gin, St. Germaine, lemon sours, maraschino liqueur and a house-brandied cherry), $12.

After drinks with meats and cheeses, it’s time to move on to “social plates.” These are slightly larger, more filling servings of steamed mussels in sweet corn juice and beer ($10), for example, or hand-cut fries cooked in duck fat ($5).

Then come semi-entrées or “Pour plates” that include free-range duck breast with roasted garlic grits and asparagus ($24) and “pork & beans soup” with ham and bacon broth, white beans, kale and wild boar sausage ($10).

Those at my table ate hand-rolled fettuccine with pickled shallots ($13) and nuoc mam (Asian dipping sauce) braised pork belly with broccoli ($14). The pasta won rave reviews. The pork belly was extremely tasty.

There are desserts including a “chocolate pretzel” made of frozen chocolate mousse with caramel, cream cheese pudding and pretzel ice cream ($7) and a house-made ice cream three-scoop sampler (also $7) that we tried but, sadly, it was mostly melted and oddly flavored.

The bottom line here, though, is that Pour doesn’t follow the path of most Central PA eateries. It is different and delightful. It draws on local product and its menu changes with the seasons. It is, by all means, worth a visit.

114 N. Prince St., Lancaster; 717-290-8080, www.pouronprince.com
Hours: Closed Mondays. Open 4:30-10 p.m. Tuesday through Thursday; 4:30-11 p.m. Friday; 3-11 p.m. Saturday and 11 a.m. to 9 p.m. Sunday.
Street parking or public garage across the street; wine and beer list; reservations recommended.

Food Wednesdays: Food Traditions during the Holidays

2012-12-12T20:57:31Z

Early into December something clicks. That holiday feeling takes over and my instincts are to recreate my holidays past. Growing up I never paid much attention to how our traditions were created or happened. But when I married and had my own family – a blended one at that – I happily introduced them to my most beloved traditions and, of course, learned theirs. I can’t say I’m surprised that most of our traditions center around food and gathering at the table. As time passes, I’m happy to watch as our own family traditions evolve knowing that one day these are the gifts our son might take to his new family.

What holiday traditions do you cherish? What foods epitomize the holidays to you? Tune into Radio SmartTalk next Tuesday, December 18^th as we discuss food, traditions and all things holidays! And, please share your thoughts and comments, your recipes and ideas, in the comments box below.

While there are many things I loved about the holidays as a child, I’ve had to adjust my expectations to what I can manage in the present. When I was a child the family gatherings, foods, and festivities magically just happened. Today holiday planning becomes a delicate balance of time with resources. I constantly measure practicality against sanity – my sanity. It’s a delicate go. My family’s story is one rooted in old-world Slovak tradition. Christmas-time is big and grand and richly grounded in religious ritual where food has both purpose and meaning. It's easy to get caught up in those memories: I plan too much, and eventually childhood memories give way to the limitations of a 24-hour day (no one actually sleeps this time of year, do they?).

Perhaps a season of madness and endless to-do lists isn’t a bad thing, though. At the heart of it all, we gather. Every tradition I hold dear at some point has food as a part of its ritual. We open stockings first on Christmas day, while we drink juice and have that much needed first cup of coffee; Christmas cookies are brought out, and thus the day begins. I suspect the same holds true for most – that food plays some part in every tradition. And, I suppose, that the foundation upon which tradition (perhaps even a culture) is built is little more than food, a table, and people gathered round it.

Again, I invite you to share your holiday traditions, recipes, and stories in the comments section below. As we shift into a higher gear next week, perhaps the nostalgia of holidays past will ease the madness and remind us of the many blessings that food, table, and those that gather with us offer.

Recipe: My Family Recipe for Pierogies
My family’s most enduring tradition is that of the Christmas Eve Wiglia meal. This recipe – my version of the Pierogi – is what we serve. When you consider a pierogi is little more than a traditional dumpling this recipe becomes very versatile. The dough is silky smooth, almost pasta like, and in my opinion trumps all others. While the fillings are old-world traditions, you could substitute just about anything to suit your own tastes, traditions, and culture.

Ingredients
Pierogi Dough
1 large egg
½ cup milk
1 ½ tablespoons sour cream
½ cup water
2 ½ cups all-purpose flour, plus more for dusting

Sauerkraut and Onion Pierogi Filling
1 lb. bag sauerkraut
2 tablespoons butter
1 small Vidalia onion
2 tablespoons sugar
Salt and pepper to taste

Sweet Cheese Pierogi Filling
1 lb. ground farmer cheese (or Dry Flake Cottage Cheese, also known as Pot Cheese), drained one hour in a colander lined with cheese cloth
¼ cup sugar
1 egg
½ teaspoon vanilla extract
Salt

Special equipment needed:
Cut and seal (from The Pampered Chef) or ravioli stamper

Make the Pierogi Dough: Using a stand mixer, fitted with a paddle attachment (a dough hook would work well here, too), mix together the egg, milk, sour cream, and water until well combined. Add the flour, a little at a time and mix until the dough comes together. Turn the dough out onto a floured surface and knead the dough until smooth and elastic, up to 10 minutes. Incorporate more flour if the dough is too sticky. Roll the dough into a ball, and let it rest under a warm inverted bowl, about 20 minutes.

Prepare the fillings:
Sauerkraut and Onion: Drain and lightly rinse the sauerkraut (rinsing reduces the sharpness of the kraut). Finely chop the onions. Melt 2 tablespoons butter in a large skillet over medium heat and sauté onions until translucent, about 8 minutes. Add the sauerkraut and sugar; stir to combine. Continue to sauté until the sauerkraut and onions begin to caramelize, and become golden brown, about 10 minutes longer. Add salt and pepper to taste. Remove from heat and set aside until ready to use.

Sweet Cheese: In a medium bowl, combine the cheese with sugar, egg and vanilla. Add a pinch of salt (to bring sweetness into balance).

Make the Pierogies: Take 1/3 of the dough (leaving the rest of the dough beneath the bowl) and roll out thin, about 1/16" but no thicker than 1/8", long strip. When rolled, the dough should be sufficiently wide to fold over, in half. This is how you will form your pierogi once you place the filling inside. Place about 1 tablespoon of filling on the top half of the dough strip, spacing at least 2" apart, leaving sufficient room to cut and seal the pierogies.

Lift the lower half of the dough up over the filling so the filling is nestled right along the fold and lightly press the air out around the mound of filling. This will seal the filling in the dough. Using the Press n Seal cutter/ravioli stamper, place half of the cutter over the dough centering the covered mound of filling. Cut and seal the dough into a half moon shape. Move the pierogies to a parchment lined baking sheet and repeat until all the dough and filling is used.

Meanwhile, bring a large pot of salted water to a boil. When you are ready to cook the pierogi, gently drop small batches of pierogi into the water. When the boiling resumes reduce heat and gently simmer for about 10 minutes. (It’s a good idea to do a test pierogi and adjust your cooking time accordingly. For thicker dough, simmering time will be longer).

Remove to a colander with a large slotted spoon and rinse lightly with cold water. Transfer back to the parchment lined baking sheets to freeze or to hold, if you are serving that day.

To freeze, put cooked pierogi on baking sheet lined with parchment paper in freezer until frozen. Place pierogies in a freezer bag or storage container. Use within 3 months of freezing.

To serve, melt butter in a large skillet over medium-high heat. When the butter stops bubbling add the pierogies and fry until golden brown on each side. Remove to a platter and sprinkle lightly with sea salt.

Central PA Christmas Traditions

2012-12-07T17:43:24Z

The Holiday Season presents a whole new set of questions for us as newcomers to the area. In DC, we could visit the National Mall to see the Christmas tree, frequented Mount Vernon by Candlelight and knew which of our favorite restaurants would have special Christmastime offerings on their menu.

But what should we do here in PA? We did stop by the lighting of the Christmas tree at the State Capitol this week (the picture above is from the snow machine) and friends have suggested the Candlelight House Tour in Harrisburg. Of course, we look forward to spending time with friends and family, with whom we have our own special traditions. My family shares the Feast of the 7 Fishes on Christmas Eve, and, as with most Italian families at this time of year, we will be baking many, many, many types of Christmas cookies.

But later this month we will have some out-of-town guests to entertain, and I want to show them around our new community, so what should we know about Christmas in Central PA?

What do you do to mark the Christmas season in Central PA? Is there is a shop, festival or event that we shouldn't miss? Is there a special treat at a local restaurant or bakery that you've made part of your holiday season?

Eating Vegetarian at the City Tavern!

2012-11-25T15:53:06Z

The City Tavern in Philadelphia dates from 1773, and is famous for serving such famous Americans as John Adams and George Washington, as well as hosting the members of the First Continental Congress in 1774. The menus consist of dishes that would have been prepared and eaten by Americans in the 18th century. The Tavern has won a host of awards over the years, both for its food and its preservation of history.

Eating at the Tavern is great fun. The dining areas make you feel like you've stepped back into colonial times, the waitstaff and hostess wear period dress, and the water is served in large pewter flasks. I love the ambience that history gives, but I also love the food. As a vegetarian it's often difficult to find something to eat at a restaurant that specializes in traditional recipes. Not so at the Tavern! Benjamin Franklin himself sent the Tavern's recipe for fried tofu back to Philadelphia while he was abroad, and it is delicious. Substantial slabs of tofu come fried in a light and herby crusty breading, served on top of linguine with veggies (such as zucchini) in what tastes like a light white wine sauce. Food is served with a delicious selection of breads, which this week included some spicy raisin biscuits.

It is true that unless you're a fish-eating vegetarian the only other choices on the menu are soups and salads. However, I enjoyed the atmosphere, the history, and the tofu enough to highly recommend eating at the City Tavern at least once. During the holiday season they have a series of festive and traditional warm drinks with spirits, as well as Christmas and New Year's Eve feasts. It was a delight for me to discover that some of the Founding Fathers appreciated a good fried tofu. Definitely worth the trip!

Cookbook Review: The Essential James Beard Cookbook

2012-11-23T18:46:36Z

The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking, by James Beard; edited by Rick Rodgers with John Ferrone

Facts: St. Martin’s Press; 358 pages, $35.00 (or Amazon at $23.10.)
Recipes: 450
Give To: Food enthusiasts and culinary students; cookbook collectors; young couples learning to entertain.

Review provided courtesy: The Spice & Tea Exchange

The Review:
Julia Child said, “[i]n the beginning, there was James Beard.” For many, that sentiment holds true. Along with Julia, James Beard was one of the most influential chefs and food writers in America, championing both French cooking and the preservation and maintenance of great local food traditions to average home cooks. But what he mostly did is embodied in his newest book The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking where he captures the essence, technique and flavor of most of the foods we know and love and cook in our homes and for our friends.

Perhaps it is Beard’s insatiable curiosity about food and culture, or how food evolved over the four-decade span of his cookbook writing that make this book a triumph, or maybe it’s just that his recipes and format changed depending on the venue. Each are clearly reflected in the selection of recipes and Beard’s narrative form – the formula relayed as if he were speaking directly to the reader. Throughout this books and its 19 chapters, which follow the very progression of a smart cotemporary meal service and preparation, it’s Beard’s voice that teaches you how to cook, and gives you confidence to break away from the recipe and having taught you the virtues of simplicity and the excitement of discovery from everything you cook.

Partnering with The Spice & Tea Exchange, The James Beard House and St. Martin’s Press delight in helping all readers further their exploration by providing the opportunity to win a copy of The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by commenting on any of The Essential James Beard Cookbook posts between now and December 1^st (full details here). Each time we post a recipe you’ll get a glimpse of the essence of Beard – his storytelling through his recipes, and an understanding of why the recipe selected helped to change the way we cook in America today. And then, The Spice & Tea Exchange, with permission from The Beard House and St. Martin’s Press, modernizes the recipe with a contemporary flavor profile update, using modern day gourmet seasonings and spices, hand-crafted spice and herb blends, infused sugars and, of course, sea salts and pepper blends unlike the type Beard or any of his contemporaries had in their pantry.

When Beard died in the mid-eighties, he could not have known that the food revolution that was his life would continue on for decades. But he surely knew that America was coming into its own in the kitchen and tha in the 21^st Century cooking and eating and talking about it would connect young and old, celebrity chefs and novice bloggers, sports fans and video gamers, races and generders and classes and kinds as we sit at the American Table and celebrate real food, food for flavor and food for fun. James Beard would have expected nothing less, and his cookbook, The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking provides us a vehicle to do just that.

To make efficient use of The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking cookbook, The Spice & Tea Exchange recommends:
Stock up on: Classic seasonings: Sea Salts such as Brazilian Atlantic, La Baleine French Sea Salt, and finishing salts such as Cyprus Flake, Murray River, and Fleur de Sel. Peppercorns to season, including Black, Green, and White. Classic pantry seasoning and spice staples like ginger, nutmeg, allspice, cinnamon, and herbs such as thyme, sage, basil, and rosemary, etc.

Working the Pantry: Breaking from tradition requires a strong sense of understanding where Beard was going with flavor. Stock up on blends that are rooted in traditional flavor profiles such as Florida Sunshine and Pirate’s Bite for seasoning; experiment with blends and rubs, such as Signature Blend, Chef Donna’s Adoro Blend, Tuscany Blend, and Herbes de Provence. Then stretch your curiousity with Chef’s Choice Steak rub, or the interesting flavors of Espresso Steak rub and Vik’s Garlic Fix. Tailgater’s, Blood Mary Mix, and Crazy Chicken, not to mention our Cultural Blends for Beard’s foray into different cuisines. As you gain in confidence, keep plenty of bay leaves, allspice, cumin, chili powder, paprika, clove and kibbled mushrooms, Beer Powder, Worcestershire Powder, and Burgundy Wine Powder to use as flavor builders.

From The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
Compound Butters
The following basic butters here are useful for canapés and sandwiches, and they fill a need very often for snacks and sauces. [Editor: They are also useful to have in the freezer to put on top of hot grilled steaks, chops, chicken breasts, and fish fillets, or to flavor boiled or steamed vegetables.]

Chutney Butter
Cream 8 tablespoons(1 stick) softened unsalted butter and add 2 tablespoons of finely chopped chutney. This is improved by the addition of a little curry powder; the amount has to be lieft to your own taste. [Editor: About ½ teaspoon of curry powder would tint the butter a vibrant orange-yellow and give it a brilliant flavor, too. Melt a pat on grilled chicken or pork chops.]

The Spice & Tea Exchange suggests Indian Yellow Curry with its fresh blend of fresh pepper, fenugreek, turmeric, garlic, coriander, chili, cumin, mustard, ginger, cloves, mace, fennel, celery seed, bay leaf, cardamom, cinnamon. For a deliciously different take, try Thai Red Curry, a spicy red curry blend with fresh pepper, cumin seed, onion, garlic, coriander, lemongrass, cilantro, paprika, sea salt, chili flakes, ginger.

Garlic Butter
Crush several cloves of garlic through a garlic press and cream with 8 tablespoons (1 stick) of unsalted butter and ½ teaspoon of salt. This is a matter of “stop and go,” for you know better than I your capacity for garlic flavor. So, let your own taste guide you.

The Spice & Tea Exchange suggests substituting about 1 ½ teaspoons of Vik’s Garlic Fix, and a few grinds of Florida Sunshine. Let the flavors meld in the refrigerator for about 2 hours. Bring to room temperature before serving. Note: you can pulverize the Vik’s Garlic Fix to a fine grind if you prefer. A Universal Mill is perfect for this application.

Try this recipe from The Spice & Tea Exchange in addition to the several other Compound Butter Recipes offered in The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking.

Recipe: Backwoods Bacon & Bourbon Compound Butter
Makes 1 cup

This recipe uses the intensely smoky and super-flavored Backwoods Hickory Rub from The Spice & Tea Exchange. Blended with fresh pepper, smoked sea salt, garlic, onion, smoked paprika, cracked brown mustard, hickory powder, soy sauce powder, brown sugar, this melds so perfectly with the hearty flavors of the bacon, the complexity of a good bourbon, and then the hint of sweet from the apple cider. The resulting compound butter is perfect as a finish to beef, pork, and a great flavorful fat to use as a base when you sauté fish.

Ingredients
2 or 3 slices bacon, coarsely chopped
2 tablespoon bourbon1 tablespoon apple cider
½ to 1 teaspoon Backwoods Hickory Rub
2 teaspoon dark brown sugar
1 cup homemade butter, at room temperature\

Preparation
Cook bacon in a small skillet over medium-low heat about 5 minutes, stirring occasionally to render out the fat; let your bacon crisp, but do not over brown it. Remove pan from heat and whisk in the bourbon, apple cider, Backwoods Hickory Rub, and brown sugar. Return to heat and cook until everything is well-combined and bacon pieces well coated. Remove from heat and let cool about 10 minutes.

Place your home made butter in the bowl of a food processor and add in bacon mixture. Pulse to combine, scraping down sides as necessary. Note: you can use a stand mixer with paddle attachment. The resulting butter will have chunkier pieces of bacon than with the food processor.

Turn out the butter mixture onto a sheet of parchment paper or waxed paper. Fold the paper over the butter mixture, form into a log and roll to desired thickness (for finishing dishes I like logs about 2-inches in diameter). Twist ends and tie with butcher’s twine. Return to refrigerator until firm. Slice off pieces of compound butter as needed, or wrap in heavy duty aluminum foil and freeze for up to 4 months.

Food Wednesdays: Kitchen Traditions

2012-11-20T05:01:42Z

This time of year I have my hands full fielding questions and reading all the recipes that came across my desk in anticipation of the holidays! Most people love to hear new ideas about how they can really change their traditional meal, but in the end most want what we already know. It’s tradition. Thanksgiving, especially the Thanksgiving meal, is laden with tradition and you just don’t mess with tradition. Sure, you can tweak it. Just do it so no one really notices. So our approach this Holiday Season is to keep those kitchen traditions intact. And with that in mind, you can find some ideas how to spice up those classics hereand one of my favorite recipes for spicing up your butter below.

Mostly, though, I want to give you some peace of mind. Here’s my quick list of quick saves just in case those old standards turn out a little too old and a little too standard.

First, spice up that butter and then use it to top everything from your vegetables to your turkey!
Recipe: Backwoods Bacon & Bourbon Compound Butter
Makes 1 cup

This recipe uses the intensely smoky and super-flavored Backwoods Hickory Rub from The Spice & Tea Exchange. If you don’t have any on hand choose another spice blend that you do have. Most herb or grill rubs would be perfect. The Backwoods Hickory Rub is blended with fresh pepper, smoked sea salt, garlic, onion, smoked paprika, cracked brown mustard, hickory powder, soy sauce powder, brown sugar, this melds so perfectly with the hearty flavors of the bacon, the complexity of a good bourbon, and then the hint of sweet from the apple cider. The resulting compound butter is perfect as a finish to your Thanksgiving meal.

Ingredients
2 or 3 slices bacon, coarsely chopped
2 tablespoon bourbon
1 tablespoon apple cider
½ to 1 teaspoon Backwoods Hickory Rub
2 teaspoon dark brown sugar
1 cup homemade butter, at room temperature (substitute store bought)

Your Thanksgiving Survival Guide:
9-1-1 for vinaigrettes or salad dressings.
When there’s too much tang you need to bring things into balance. A little sweet to tone things down, or a little bitter (think cinnamon, allspice, cilantro) to bring up the other savory notes and flavors in your dressings or sauces should solve the problem. Choose anything sweet, like sugar or a sugar substitute. If after a bit of sugar your flavors are still off, try adding a bit of salt and taste again. Salt can really bring flavors into balance, so if you close, try a pinch of kosher or sea salt.

9-1-1 for frozen, canned, or store-bought gravy.
We all love the short cut, but when it comes to flavor, the premade stuff can be really disappointing. The fix is easy. First, if it’s not too late, pour any turkey drippings into the store-bought gravy. Give it a good long taste and make sure that it’s not already loaded with salt. If it is make sure you resort only to herbs working with rosemary and sage, to start. From there add things like onion, garlic, parsley, etc. Stay away from hard spices like nutmeg, allspice, clove, or cinnamon.

Add richness to any sauce by stirring in a bit of butter or high quality extra virgin olive oil, or both! The fastest way to turn canned (or even store-bought) gravy into a richly flavored stock or sauce is to whisk in a bit of Red wine or even a strong lager or ale, but just a bit. A healthy pinch of herbs, garlic, and onions, can’t hurt either.

9-1-1 for Cranberry Relish
Try blending in some Ginger (candied is fine, too, just chop it up), or tangerine or orange segments – make sure that bitter white pith is all removed! Or, for a nice aromatic punch, use tangerine or orange zest – but just the zest again, no bitter white pith.

If your relish is too sweet, you can soften it with a bit of Pumpkin Pie Spice. The simplest answer? A few grinds of sea salt or kosher salt may just do the trick.

9-1-1 There’s no Chicken Stock!
While most have resorted to canned chicken stock (which admittedly has little flavor compared to homemade) if it’s not at your fingertips you can feel lost. To create a flavorful stock start with about 1/2 cup more water than you need. Put it in a sauce pan and add 1 to 2 tablespoons chopped or Kibbled Mushroom and 1 tablespoon of fresh herbs and a generous pinch of salt and pepper. Add in a bay leaf and gently simmer the liquid until reduced by about 1/2 cup. Taste and adjust seasoning. Remember, all you need is a flavorful stock, not a delicious soup base! Remember to adjust your quantities for the amount of stock you are trying to replace. The above quantities are for 2 cups finished stock.

9-1-1 The turkey is supposed to be done and the skin is not browned or crisped.
If you set your turkey into a deep roasting pan, the heat of the oven can’t circulate around the bird and crisp the skin. In 1/2 cup water (or apple cider is even better) melt 2 tablespoons of butter and a few teaspoons of maple syrup and some sugar. Bring to a boil for a few minutes until everything is melted and reduced just a bit. Baste the mixture all over the outside of the turkey. Return to the oven (at least 350 F) for 10 to 15 minutes.

9-1-1 for potatoes that don’t taste like much of anything!
For the mashed potatoes: Your quick fix is onion and garlic powder or salt, plus some olive oil. The olive oil will create a creamy mouth-feel. If you have some fresh herbs, chop some up and just sprinkle them on top. As they get scooped through the aromatics will be released.

For the sweet potatoes: The flavor of sweet potatoes needs to be grounded in something earthy and a bit aromatic, after all potatoes come from the earth. Cinnamon, a bit of clove (just a tiny bit) or some allspice mixed in should do the trick. You can also use some ground ginger or nutmeg, but a judicious hand is needed here. A sprinkle of some Pumpkin Pie Spice isn’t a bad option, instead of fussing with individual spices.

9-1-1 for tasteless stuffing.
All savory dishes are looking to their root flavors to push forward. If you’re stuck with flavorless stuffing give it a good slow taste. You’ve got a few options here: Sweet, Salt, or Vegetal. Most likely you’re going to be looking for a combination of the three. Try sea salt or kosher salt, and a generous pinch at that. Then chop us some fresh herbs if you’ve got them. Or, grate some orange, tangerine and even lime zest and toss a little in. That will brighten flavors up. If you need something earthy to help pull all the richness together, try a bit of nutmeg or ground clove.

9-1-1 I forgot to buy bread for the stuffing!
Prepare your recipe as normal substituting rice, especially if you have a Pecan Style on hand. If not, opt for a combination of brown rice and wild rice blends.

9-1-1 I don’t have all the spices I need for my pumpkin pie….
Many of the classic recipes call for the litany of spices that have come to be known as pumpkin pie spice. If your recipe reads something like… 1 tsp. cinnamon, 1/2 tsp. all spice, 1/4 tsp. cloves, ginger, nutmeg… etc. you can substitute Pumpkin Pie Spice blend for the full quantity of spice. If you’re without that, start with some bourbon (about 1 to 2 teaspoons and then add in the spices that you have. If you are out of cinnamon, some Maple Syrup Granules ground fine in a spice mill or up to 1 tablespoons of maple syrup will work in a pinch. Not the same, but deliciously different.

9-1-1 Leftovers… oh, no! not again!
Curried Turkey Salad is easy enough and different enough the day after Thanksgiving to get everyone back to the table for sandwiches at lunch time! Use a 1 teaspoon of a Thai inspired spice blend like Coconut Thai Spice for every 2 cups chopped turkey. Add about 1/4 cup each Greek yogurt and mayonnaise (substitute sour cream for one) and 1/4 cup mango chutney (or a fruit based marmalade or jam). Mix well to combine flavors. Serve.

From in WITF’s Kitchen t we wish you a truly blessed Thanksgiving and, of course, super-delicious meal.

Wine Tip Tuesdays: A cheap wine by any other name...

2012-11-19T17:00:00Z

With Thanksgiving on the horizon, I’ve been fielding a lot of calls about doing this year’s extravaganza on a budget. Really? The ONE holiday defined by a MEAL and we want to skimp? I understand this year that it may be a necessity, but the Thanksgiving meal really isn’t too terribly expensive. Until we factor in the cost of wine with dinner. Worry no more! We ran this article last year from Slate.com, Drink Cheap Wine, by Brian Palmer. His advice is as timely today as he dispels the myth that it has to be expensive to be good (and that’s just “good” folks, we’re not even talking “great”!). Palmer points to several studies that validate our choice in the cheap, and then, as if we need one more reason to feel better about slashing our wine budget Palmer adds, “Professional wine critics are quick to point out that they, unlike you and I, can distinguish between high- and low-cost bottles in blinded experiments. Here’s the question they can’t answer for you: So what? The only thing these “successes” prove is that a small group of people have gotten very good at sniffing out the traits that the wine industry thinks entitle them to more money.”

In the end, Palmer’s article suggests that if you like a wine then it’s “good.” Something we’ve certainly heard before. So, the only question I have is why, for the love of all things palatable, can someone point me in the direction of those $2 and $3 dollar gems?

Try this delightful and oh-so-holiday like cocktail. It’s mostly sparkling water, club soda or ginger ale, so there’s no need to use an expensive bottle of sparkling wine to top it off!

Recipe: Spice-Roasted Cranberry Sparkling Cocktail

Makes enough for 6 to 8 drinks

This is a fun beverage that can be made with tequila, vodka, sparkling wine, or just plain ginger ale, club soda or sparkling water. It’s like a holiday ‘Shirley Temple’!

Ingredients
1 cup whole fresh cranberries
About 1 teaspoon Pumpkin Pie Spice blend
1 cup sugar
1/4 cup candied ginger
1 cup water
Sparkling water, Club Soda, or Ginger Ale
Sparkling wine, to top off (optional)

Preparation
Preheat oven to 425° degrees. Arrange cold cranberries on a small baking sheet; generously sprinkle with pumpkin pie spice blend. Roast 8 minutes, shaking the pan to move the berries around about half-way through roasting time. Set aside to cool.

Meanwhile, make a gingered simple syrup by combining the sugar, candied ginger and water in saucepan. Heat on medium-high until sugar dissolves completely, and the mixture comes to a boil. Remove from heat and let steep 15 minutes. Add spice-roasted cranberries and let steep at least 1 hour at room temperature. Strain, reserving cranberries and ginger for garnish; pour infused simple syrup into a serving container.

For each drink: Pour 2 tablespoons (or more to taste) of syrup into champagne flute, rocks glass or martini glass. Fill glass half way or more with sparkling water, club soda or ginger ale. Top off with a bit of sparkling water. Garnish with reserved cranberries and ginger.

Where to go for Chinese food?

2012-11-14T16:39:21Z

WITF readers haven't led me astray in the past. You've suggested Chalit's, you've offered comments about ice cream shops and you haven't been wrong yet!

In the past week, both my husband and my dad have asked about Chinese food Central PA, and I'm stumped. My parents recently celebrated their 36th wedding anniversary, and my father quipped "I read that this is called the 'China Anniversary,' so I guess I'm supposed to take Mom out for Chinese." Dad jokes aside, where do go for dumplings, bok choy, szechuan chicken or your favorite Chinese food?

Help a newcomer out - Where do you go to get your Chinese food fix in Central PA?

Farewell and Thank you witf Community

2012-11-06T18:13:02Z

This will be my farewell blog post for witf. It was an interesting 6-month experiment blogging for them, but ultimately, after receiving very little feedback on this particular blog, I feel it is time to call it a day. If there are some of you out there that were reading, but not commenting, and want more, please feel free to follow my personal blog here.

Thank you to those who did read, and sent personal comments via facebook or other media.

Eating Vegetarian at Sorrento's

2012-11-04T22:42:05Z

Last night I enjoyed a lovely plate of butternut squash ravioli at Piazza Sorrento in Hershey. Butternut squash ravioli is one of my all-time favorite dishes, so I was happy to see it on the menu. :) Piazza Sorrento serves theirs in a brown butter and sage sauce, which was flavorful and not too heavy. Pasta dinners come with soup or salad, and tasty dinner rolls are served with olive oil and pepper for dipping.

This is the best Italian restaurant that I've been to so far in this area. The pasta is handmade and so are the majority of the desserts. We had the pumpkin cheesecake last night, which had a creamy texture, good spice, and was not too sweet. The graham cracker crust was substantial and tasty. There were at least 10 choices on the dessert tray, and they all looked delicious.

Piazza Sorrento also has a gluten-free menu; certainly impressive for an Italian restaurant.

The prices are reasonable for a pleasant sit-down dinner, and the beer and drink selection from the bar is good. For a pleasant dinner with really good Italian food and a nice atmosphere, this is a good place to try.