Indiana Delicious by Andrea Giacalone

What's Cooking

FEATURING

COVER STORY

STARTERS

SIDES

Eating in the Fast Lane

A Perfect Pairing in Indiana

Mastering His Craft

35 MAIN COURSE

DESSERTS

BEVERAGES

Secrets of a Winery Guy

At Home in the Kitchen

Brewing Up a Following

for more recipes, photos from behind the scene shoots and exclusive interviews with Indiana chefs!

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eating IN THE FAST LANE Race car driver Ed Carpenter is no stranger to meals away from home.

f you’re headed to the track to watch the race, you’re likely in the mood for some “track food.” You’ll gladly take your pick of the concession staples — hot dogs, nachos, fries and the like. And if you’re lucky, some tracks have specialty items that reflect their state’s best-known taste. South Boston Speedway in Virginia is known for “fried bologna” sandwiches, while the tracks in Wisconsin serve up “fried cheese curds.” Here in Indiana, many tracks dish out fried tenderloins, a staple of the Hoosier State. But what if you had to order from the 6

concession stand’s slight menu every weekend? Sure those specialty options are a little tastier, but even such finer faire would easily get old. But most fans aren’t at the track every weekend, so they’re a welcome treat. It’s a much different story for the drivers and their crews who spend countless weekends at the track. For the teams and drivers who spend their lives away from home to travel venues across the country, it’s no wonder they find themselves looking for more. Among them is Ed Carpenter. Driver and team owner of the No.

MEET ED CARPENTER Driver of the No. 20 Fuzzy’s Ultra Premium Vodka Chevrolet, Carpenter pulls up to the table at Ruth’s Chris Steak House and La Margarita when in Indianapolis.

20 Fuzzy’s Ultra Premium Vodka Chevrolet, Carpenter competes in the Verizon IndyCar Series. The series takes Carpenter to 14 cities across the country. In the case of the Indianapolis 500, he’s in the Hoosier capital city for an entire month.

“Sometimes we have one or two meals at the track,” he said. “Depending on the circumstances, there are times we have three meals catered.”

good food. I like Mexican food when I don’t have to drive.”

Some teams travel with a gas grill and a crewmember to man it. Though Carpenter’s IndyCar team includes 20 members on an average race weekend, none serve as chef.

The catered meals often consist of chicken, fish or a pasta salad. “I’m not all that picky,” Carpenter said. “We have several options when it comes to eating.”

“At the different venues, there are places we try to go to,” he said. “Everyone has their favorite restaurants in the cities we visit.”

“We don’t have anyone that cooks for us,” Carpenter said. “We have meals catered by IndyCar, which would provide hospitality at the different venues.” The team members need to stay close to the garage so as to keep work on the race cars as uninterrupted as possible. That means most meals are had on site.

Now, team driver Mike Conway has different tastes, Carpenter said. Racing for the team on street and road courses, Conway is a fan of pasta with no sauce and salmon. But regardless of their tastes, Carpenter said the teams normally don’t purchase food from the track concession stands. “I try to stay away from hot dogs and hamburgers,” he said. “I enjoy any

Sometimes, teams are able to get away from the track and enjoy a meal at a local restaurant.

For Carpenter, Ruth’s Chris Steak House is where it’s at. It’s hard to beat when it comes to food quality and service, he said. Along with Fuzzy’s Vodka, the well-known steakhouse serves as a team sponsor. When he’s in Indianapolis, Carpenter said he also likes to go to La Margarita in Fountain Square. “There are a lot of good places to eat in Indianapolis,” Carpenter said. —Ken DeLaBastide, Anderson Herald Bulletin 7

Starters

A PERFECT PAIRING IN INDIANA

Sweet wines of Indiana give way to brave and exciting new directions at Huber's Orchard and Winery.

idwestern wine is always the misbehaving little brother of the so-called “important” wine regions of the West Coast. Until a visit to several of Indiana’s best wineries late last summer, it was difficult to argue such slurs were incorrect. Indiana wines are known as “all that sweet wine” – Concord, Niagra, and others with cute names. That’s changed dramatically in the last few years. The sweet wines pay the bills for Indiana wineries but also allow the winemakers to go in brave and exciting new directions. One of Indiana’s very best red wines is Huber’s Heritage from Huber's Orchard and Winery in Starlight. The Huber Heritage 2008 HSR is a blend of just Cabernet Sauvignon and Cabernet Franc. “Just” is appropriate because depending on the vintage, winemaker Ted Huber uses different grapes –including Petit Verdot and Malbec. Huber enjoys a very specific micro-

climate overlooking the Ohio River Valley that lets him grow grapes that won’t survive in many other Hoosier locations. I’d gladly put this wine against many California and Washington State blends as a great red wine. But back to that snobbish attitude expressed above, it would have to be a blind tasting. I think the Indiana wine would fare well! The wine is aged at least a year in oak for each vintage. The 2008 Heritage has a bright blueberry flavor with big tannin and acid. Additionally, it comes in at a very reasonable 13.6 percent alcohol that makes it an awesome pairing with bold food. I enjoyed the wine with nicely grilled, thick rib eye steaks. Huber wines are available in a number of Midwestern State's. The Huber reds are some of the Hoosier states very best. Huber Heritage 2008, $24.99, Highly Recommended. —Howard Hewitt, Grape Sense Read his blog at: howardhewitt.net • Contact Howard at: hewitthoward@gmail.com

HUBER' S ORCHARD & W I N ERY L ear n more about their be verag es on page 88

LA KE HOUSE RESTAURA NT LOBSTER BISQU E PREP: 20 MINS | TOTAL TIME: 45 MINS SERVINGS: 8–10 CUPS 5 cloves garlic, chopped ½ cup yellow onion, chopped 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons flour 1 tablespoon nutmeg ¼ cup dry white wine (Pinot Grigio) 2 tablespoons Worcestershire sauce 1 tablespoon Tabasco sauce 1 teaspoon thyme 2 tablespoon lobster base, split 24 ounces marinara sauce ½ pound chopped lobster slipper meat 6 ounces sherry 32 ounces heavy whipping cream 1 cup of water 1 teaspoon of nutmeg STEP 1 Saute garlic, onion, olive oil and butter over medium heat until soft. Add flour, 1 tablespoon nutmeg and whisk until bubbly and thick. STEP 2 Deglaze with white wine and then add Worcestershire, Tabasco, thyme and 1 tablespoon of lobster base. Stir until bubbly. STEP 3 Add marinara sauce continuing to simmer and stir until bubbly. STEP 4 Once bubbly, add: sherry, 1 tablespoon of lobster base and the chopped lobster slipper meat. Heat through. STEP 5 Add heavy whipping cream and water. Bring the heat up and maintain around 200° for 10 minutes. Do not boil. STEP 6 Sprinkle 1 teaspoon of nutmeg and mix throughout, reduce heat and serve with crust French rolls.

Lake House

RESTAURANT 7395 North County Road 425 West, Brazil, IN 47834 • (812) 446-5253 lake-house-restaurant.com

Beautiful Scenery and Delicious Food Await

he Lake House Restaurant was built from the ground up with the intention that it inspire the best from and for the community of Clay County, Brazil, and its neighbor Terre Haute. A short drive brings you to a place where you can get away from it all and enjoy a meal for any appetite. It has a four season, native, woodsy view that can be enjoyed from an intimate booth in the loft or enjoyed at tableside on the main floor. Warm weather opens the deck for umbrella topped dining, while the downstairs is available for you to host your special event from an outdoor wedding and reception to class

reunions and Christmas parties. Lake House has a broad menu: hand-cut choice Angus beef steaks, seafood specials of shrimp, scallops and Maryland Blue Crab Cakes served with their Lobster Sauce. There are six varieties of fish: bluegill, grouper, rainbow trout, salmon, tilapia and catfish; prepared any way you like it. Other dishes include pastas, chicken and sandwiches as well as appetizers and side dishes including: their popular portobello mushrooms, grilled asparagus and spinach salad with warm bacon dressing. Delicious desserts and cocktails are always in season.

Orange CLOVER

590 Missouri Avenue, Suite 100 Jeffersonville, IN 47130 (812) 282-1005 • orangecloverkitchen.com

Kiss My Grits

pen since October of 2012, The Orange Clover provides breakfast and lunch for the businesses of Water Tower Square, as well as the surrounding cities in Indiana and Kentucky. Doubling as a catering company, The Orange Clover has won multiple awards in local competitions since opening their doors. Chef/Owner Rachel Smallwood specializes in Southern inspired cooking, but focuses mostly on fresh, local ingredients to keep her guests coming back for more. Sauces, soups, dressings, grits, and feature items are all made fresh daily, in-house. The business is a family enterprise, as Rachel’s husband built all the tables and booths, her father works full-time in the restaurant, her mother is the baker, her sister assists with catering and marketing, and her brother owns another local restaurant, The Exchange Pub + Kitchen. Features such as The OC Hot Brown over pretzel-bread stuffing and Spicy Shrimp Mac & Cheese put a new spin on old favorites. Whether it’s breakfast, lunch, or a catered meal, Orange Clover Kitchen & More will prove to be one of your local favorites, too.

SUN- DRIED TOM ATO PESTO PREP: 30 MINS | TOTAL TIME: 35 MINS SERVINGS: 8–10 2 cups sun-dried tomatoes ½ cup fresh basil leaves 3 tablespoons fresh garlic, minced ½ teaspoon kosher salt ¼ cup-½ cup extra virgin olive oil (EVOO) STEP 1 Re-hydrate sun-dried tomatoes by covering with cold water for 30 minutes. Drain. STEP 2 Place sun-dried tomatoes, garlic, and ¼ cup EVOO in food processor. Mix for 3 minutes. Add salt and fresh basil leaves and mix for 45 seconds. Add more EVOO to desired consistency. SERVING SUGGESTIONS Add to your favorite grilled cheese (pictured above). Toss with angel hair pasta for a fresh meal. Top softened cream cheese (or add to your favorite cheese torte recipe) and serve with crackers or toast points.

HUBER'S ORCHARD AND WINERY 19816 Huber Road, Borden, IN 47106 (812) 923-9463 • huberwinery.com

2 tablespoons prepared yellow mustard

minutes.

2 teaspoons Worcestershire sauce

STEP 2 Gently crack the eggs and peel under cold running water, starting from the large end.

½ teaspoon salt ¼ to ½ teaspoon white pepper 6 drops hot pepper sauce Paprika, for garnish STEP 1 Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15

STEP 3 Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.

INDIANAPOLIS COLTS GRILLE Family owned and farmed since 1843. Visit Huber's Orchard and Winery to explore our 600 acre farm. Take a tour of thier winery and sample wines in the tasting loft. The Farm Market features fresh, homegrown produce. Other attractions include the Starlight Café for lunch, Ice Cream Shop and Family Farm Park.

110 West Washington Street, Indianapolis, IN 46204 (317) 631-2007 • coltsgrille.g3restaurants.com

Huber ' s Che e se Fondue PREP: 10 MINS | TOTAL TIME: 45 MINS SERVINGS: 10 1 pound White American cheese, cubed 1 can (4.5 ounces) green chilies, chopped ½ cup Huber Chardonel Wine Sundried tomato seasoning, to taste STEP 1 Combine all ingredients and melt in microwave or slow cooker until heated through. STEP 2 Serve with your favorite bread or crackers.

The Indianapolis Colts Grille is Indy’s premiere sports restaurant in the heart of downtown with a chef driven menu featuring a variety of delicious locally sourced menu items. It also has the best local craft beer selection in central Indiana featuring over 20 selections from the Hoosier state!

Ah i Tu n a PREP: 5 MINS | TOTAL TIME: 12 MINS | SERVINGS: 1

DAIRY MASTER 506 West Broadway Street, Loogootee, IN 47553 (812) 295-2549

Nostalgic drive-in restaurant where car hops take your order. Burgers, tenderloins and ice cream are featured on the menu.

Dev i le d E gg s

PREP: 10 MINS | TOTAL TIME: 20 MINS SERVINGS: 12 1 dozen eggs ⅔ cup mayonnaise-style salad dressing or mayonnaise ½ cup sweet pickle relish, squeezed of excess liquid 18

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8 ounces Saku Block Tuna

1 ounce caramel sauce

6 ounces mixed vegetables

1 tablespoon Cajun seasoning

4 ounces rice

1 tablespoon vegetable oil

STEP 1 Take tuna and coat with Cajun seasoning. STEP 2 Heat a pan and when hot place oil and tuna in pan for 15 seconds on each side STEP 3 Remove tuna from pan and place mixed veggies in pan and saute for roughly 4 minutes seasoning to taste. STEP 4 Warm rice up and place in the center of your plate. STEP 5 Once veggies are done place those next to rice. STEP 6 Take your tuna now that it has rested and cut diagonally cutting your tuna into a triangle. STEP 7 Now drizzle caramel sauce over and enjoy.

RACHEL’S HI-WAY CAFÉ 2617 South Park Ave (SR 9), Alexandria, IN 46001 (765) 724-2944 • rachelshiwayCafe.com

At Rachel’s Hi-Way Café on State Road 9 “home made” is the norm. From daily specials to home made pies, enjoy home tastes at Rachel’s. The Hi-Way Burger is a favorite: two all beef patties, grilled ham, bacon, Swiss and American cheese all on a grilled French roll. Rachel’s HiWay Café is also known for catering. Open seven days a week, Rachel’s Hi-Way Café is ready to tame your appetite for home cooking.

MASON'S ROOT BEER STAND 1201 East National Highway, Washington, IN 47501 (812) 254-2830

½ teaspoon Italian seasoning

Few sprigs of fresh, chopped parsley

¼ teaspoon cayenne pepper

¾ cup bread crumbs

Kosher salt

Salt and pepper, to taste

2 cups sliced dill pickles, drained STEP 1 Prepare the sauce. Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. STEP 2 Fry the pickles. Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, ½ teaspoon salt and ½ cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. STEP 3 Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove

ERTEL CELLARS WINERY BISTRO

PREP: 10 MINS | TOTAL TIME: 25 MINS SERVINGS: 4 DIPPING SAUCE ¼ cup mayonnaise 1 tablespoon drained horseradish 2 teaspoons ketchup ¼ teaspoon Cajun seasoning PICKLES Peanut or vegetable oil, for frying ½ cup all-purpose flour 1 ¾ teaspoons Cajun seasoning

Welcome to Ertel Cellars Winery Bistro. This upscale restaurant located in the winery offers a spectacular ambiance and delicious food. You may enjoy your dining experience in their large indoor dining area or outdoors amongst the great scenery of the vineyards. They are open Wednesday through Thursday from 11 a.m.–8 p.m., Friday through Saturday from 11 a.m.–10 p.m., Sunday from 11 a.m.–8 p.m. No bus tours are given after 4 p.m. on Friday and Saturday.

Sh r imp Capp erel li with Garlic But t er PREP: 10 MINS | TOTAL TIME: 20 MINS SERVINGS: 2 10 jumbo shrimp, shelled and deveined 10 slices provolone 10 slices prosciutto ham 1 pound soft butter 2 garlic cloves, finely minced

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1 medium shallot, finely minced 1 ounces white wine 1 tablespoon Worcestershire sauce 1 green onion, chopped

STEP 3 Remove shrimp from refrigerator, press garlic topping firmly on top of shrimp, forming into a football shape. Bake at 350° for 10-12 minutes, or until golden brown. This recipe is one of our house favorites! Pair it with our Vinoles Wine.

17 West Jennings Street, Newburgh, IN 47630 (812) 842-2200 • cafe-arazu.com

(812) 933-1500 • ertelcellarswinery.com

Almost Famous Fried Pickles

STEP 2 Mix all the remaining ingredients, except the bread crumbs together in a mixer until well blended, folding in bread crumbs last.

CAFÉ ARAZUA

3794 East County Road 1100 North, Batesville, IN 47006

Best root beer and finest Coneys in the Midwest! Enjoy the nostalgia of an old time drive-in restaurant. Great curbside service and friendly carhops. Try our famous, family secret, homemade coney sauce and their own special keg brewed root beer.

STEP 1 Roll provolone cheese and prosciutto ham around the shrimp tightly (ham on outside). Let rest in refrigerator while making butter topping.

Arazu means wish or desire in Persian and one of my goals in providing this fusion of mainly Middle-Eastern cuisine is to provide a space where people of all ethnicity and intellectual backgrounds can gather and celebrate what they have in common, rather than stew over differences. And who doesn't appreciate exploring the culture of food, especially when the cuisine is so rich with spice, texture and complexity!

Hu mmus PREP: 10 MINS | TOTAL TIME: 10 MINS SERVINGS: 2 CUPS 2 cups canned garbanzo beans, drained 1/3 cup tahini ¼ cup lemon juice 1 teaspoon salt 2 cloves garlic, halved 1 tablespoon olive oil 1 pinch paprika 1 teaspoon minced fresh parsley STEP 1 Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. STEP 2 Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. 19

Brick HOUSE GRILL

19 West Washington Street, Huntington, IN 46750 • (260) 224-6696 brickhousegrill.org

An upscale gastropub, located in downtown Huntington, Brick House Grill is home to the area's best sandwiches, steaks, seafood and spirits! Join them Monday through Friday for lunch or Monday through Saturday evening for dinner. They offer a variety of options from sandwiches and salads to steak, pasta and seafood. There is something for everyone! They proudly offer a selection of locally brewed draft beer. Stop in for one of their specialty martinis or enjoy a glass of wine with dinner. Brick House Grill truly offers something for everyone. They hope you will stop in and see them soon!

BRICK HOUSE GRIL L SIGNAT URE SAUTÉED BRUSSELS SPROUTS PREP: 5 MINS | TOTAL TIME: 10 MINS SERVINGS: 2 2 cups freshly blanched brussels sprouts, cut in half 2 strips applewood smoked bacon, diced ¼ of red onion, sliced

2 ounces Indiana maple syrup STEP 1 Cook bacon in a large skillet over medium-high heat until crispy. In same pan add onions and brussels sprouts and cook, stirring occasionally, until sprouts are crisp. Add salt and pepper to taste and add in the maple syrup, stir and serve immediately.

CAPRESÉ SA L A D PREP: 15 MINS | TOTAL TIME: 15 MINS SERVINGS: 3 1 fully ripened Heirloom or Beefsteak tomato, sliced 1” thick (approx 3 slices) Thinly sliced red onion Fresh-picked basil leaves Roasted red peppers Roasted garlic cloves Extra virgin olive oil (EVOO)

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Balsamic glaze Cracked black pepper Fresh mozzarella STEP 1 Begin to build starting with the ripened tomato slices in a triangle. Layer the sliced red onions on top. Add another layer of the fresh mozzarella. STEP 2 In the center of the triangle, add the roasted red peppers and roasted garlic. Drizzle with EVOO and the balsamic glaze. STEP 3 Add the cracked pepper over the top and garnish with fresh basil. Incredible fresh flavors combine for an explosion on your palate. 28

Gerrie’s Italian ON 9 TH STREET 545 North 9th Street, Clinton, IN 47842 (765) 832-3130

You’ll enjoy abundant portions of homemade Old World favorites in an atmosphere that is fun, relaxed and comfortable. Their delicious menu also offers a great kids’ selection. From designer salads, Italian American entrées, gigantic tenderloins, fish and chips to mouth-watering pasta and sauces and their homemade ‘to die for’ desserts, they guarantee you’ll be back. They are a two-time award winning restaurant with the best Italian Beef and Tiramisu on the planet. Call Gerrie's for your next festive gathering or for your catered event because they love to cater!

BROCCOLI AU GRATIN A popular side at Ruth 's C hr i s Steak Hou s e

BROWN IE PIE L ear n more about thi s rec ipe on pag e 6 9

Desserts

AT HOME IN THE KITCHEN No one taught Sarah Stroup how to cook, but somehow she’s always known how.

s a kid, her mom owned a restaurant in Wabash called the Sweet Shop. She remembers watching her mother cook and thinking, “I can do that.” “If there’s a recipe, I can make it and I can tweak it and make it my own,” said the 24-year-old Stroup who now is chef at Eugenia’s Restaurant at the Honeywell Center in Wabash. She’s had that gig for less than a year, though she’s worked at the restaurant for two years now. She said she started at the bottom and worked her way up. The only thing she hasn’t done there, she said, is wash dishes. But Stroup didn’t even know she wanted to be a chef up until a few years ago. After high school she headed to Ball State University to pursue a degree in occupational therapy. That didn’t last long, though. She quickly realized Ball State and the medical field just weren’t for her. Stroup wanted to come home. Her dad would only allow that if she first came up with a plan for what to do with the rest of her life. She decided to cook. It was something she was naturally good at. “I think in the back of my mind I always knew I wanted to do this,” Stroup said. She enrolled in classes at Ivy Tech Community College in Fort Wayne and pursued an associate degree in baking

and pastries. While she was there, she also earned a certificate in hospitality management. While she took classes, she also started interning at Eugenia’s. She started out at the bottom, and they just kept increasing her responsibilities. So when she graduated last year, she just kept working there. At one point, she was in charge of all the baking there. Her specialty. And Stroup’s secret to baking a good dessert? She says it’s lots of vanilla. It’s an ingredient she never wants to run out of. “Vanilla can totally change the way things taste with just a tiny amount,” she said. “You can put it in a lot of things.” One day, she went through a whole bottle of vanilla while cooking at home, she said. These days her responsibilities go beyond baking and pastries. Eugenia’s is known for its pasta bar, something not many places offer. People choose their own ingredients for the pasta and it’s cooked fresh right in front of them. Never in her life did Stroup imagine that she’d be a chef running her own kitchen at 24. “It’s amazing I’ve gotten this opportunity,” she said. “I’ll take it.” —Lindsey Ziliak, Kokomo Tribune 65

McClure's

ORCHARD/ WINERY 5054 North U.S. Highway 31, Peru, IN 46970 (765) 985-9000 • mccluresorchard.com

From homemade apple desserts and handcrafted wines and hard ciders to picking pumpkins in the field and petting goats, you will find it, in Peru!

cClure’s Orchard/Winery is a family owned and operated apple farm located on U.S. Highway 31, just north of Peru. Paige and Jerry McClure have been running the Orchard for about sixteen years; transforming it from an unkempt and overgrown orchard to the flourishing apple farm it is today, making it a place for folks to visit with their families. You can get more than apples at the Orchard, but if it’s apples you want, they have them! They currently grow about one hundred varieties of apples and raise asparagus, rhubarb, red raspberries, black raspberries, blackberries, peaches, pears and grapes; and, they also grow pumpkins, gourds and a selection of delicious heirloom squashes! You can also pick up local honey, made under the supervision of their very own queen bees, of course. McClure's Orchard/Winery has two different buildings on site where these items can be picked up and sampled in a multitude of ways. The Apple Barn is where they sell their fresh picked produce, pressed cider, jams and jellies, honey and maple syrup. The Apple Dumplin’ Inn Café

is where you can enjoy their fresh produce with a meal or as a dessert and always in a glass as one of their award winning hard ciders or wines. Stop in and taste the difference of produce grown with love, sun ripened and freshly picked, served right here on site. And maybe after trying one of their famous apple dumplings with cinnamon ice cream or sampling some of their wines and hard ciders, you may want to take stroll. The Barn and Café both have gift shops filled with home decor and seasonal items. You can head to the Animal Barn and check out their different critters from horses to little bunnies and cats. McClure’s Orchard/Winery is a place for everyone, offering something for every age. We ask that you bring the family and take part in the happenings at the Orchard—gift shopping, petting zoo, homemade meals and desserts, fresh produce; and, during the fall, trolley rides through the orchard, u-pick apples and pumpkins and horse rides.

HOPPED HONEY BREAD PREP: 10 MINS TOTAL TIME: 1 HOUR, 5 MINS SERVINGS: 8-10 2 cups sifted all-purpose flour 1 cup sifted whole wheat flour 1 tablespoon baking powder 1 teaspoon salt ¼ cup local orchard honey 12 ounces Bunny #13 Hard Cider at room temperature 4 tablespoons butter STEP 1 Preheat oven to 325°. STEP 2 Combine flours, baking powder and salt in a bowl. Stir in cider and honey until just mixed. STEP 3 Melt butter and pour ½ into the bottom of a 5x9 loaf pan, add batter and pour remaining melted butter over the top. STEP 4 Bake 55 minutes or until a toothpick in the center comes out clean. *No additional yeast is necessary for this bread as Bunny #13 is bottle conditioned; meaning it has live and active yeast inside. We recommend serving this bread by the slice served warm and smothered with our apple butter or honey, paired with a pint of Bunny #13!

Family is what they are about on the farm; so, they hope you bring yours out to meet theirs. 87