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Š Berthoud Weekly Surveyor

December 18, 2014

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Berthoud Weekly Surveyor December 18, 2014

My true love gave to me ... a craft beer from a local brewery

By Heidi Kerr-Schlaefer The Surveyor In Colorado nothing says Christmas like a cold craft beer, and local breweries do their best to celebrate with a wide selection of holiday brews.

Many Colorado breweries brew up a special Christmas concoction. We thought we’d investigate what’s on tap this December around Northern Colorado and what sorts of flavor profiles your taste buds can look forward to savoring this season.

Berthoud Brewing This holiday season Berthoud Brewing has released a County Christmas Ale and a Cherry Bomb Christmas firkin. You’ll have to visit the taproom to learn more, as we were not provided details in time to make our printing deadline. Although we do know there are nine pounds of cherries in the firkin.

450 Eighth St., Berthoud Buckhorn Brewers Buckhorn Brewers has brewed up something very special for the holiday season. It’s their Fester’s Ale. Order this beer and you get a little show. After they pour your pint, they sprinkle a mixture of chamomile and five-spice on top.

The 4.5 percent alcohol by volume (ABV) brew is a spiced brown ale made with 10 herbs and spices. It pairs nicely with a variety of Christmas desserts. In fact, try pairing it with your favorite holiday goodie and see if you can pick up the spices used in the food recipe in the flavor of the beer.

4229 W. Eisenhower, Loveland City Star Brewing City Star’s Chai Watchman is a chai stout that’s the perfect holiday seasonal beer.

This American stout is brewed with cinnamon, ginger, cloves, cardamom and aged with Madagascar vanilla beans, and it’s six percent ABV. Just in time for the darkest day of the year (Winter Solstice 12/21) City Star is re-

leasing its Russian Imperial Stout, called the Widow Maker. At 11.25 percent ABV, this big beer is a rich stout with hints of dark fruit.

Thinking ahead to New Years, City Star is brewing up a New Year’s Day Cranberry Mule Kick. This version of this customer favorite is brewed with wildflower honey and aged with real cranberries from Oregon’s Willamette Valley. This real fruit strong ale comes in at nine percent ABV. 321 Mountain Ave., Berthoud Crow Hop Brewing Company Crow Hop has had an award-winning year, literally. They took home a prestigious gold medal for their ’Rado’s Red Ale at the Great American Beer Festival held in Denver earlier this year. The ‘Rado’s Red Ale is an Irish-style red with upfront notes of dark caramel with a slightly astringent quality built into bold roasted toffee and nutty undertones. It finishes with a light taste of toasted grain, which makes the beer slightly dry. The English hop varietals shows up in the finish without much hop bitterness. The ABV is 5.9 percent with 30 IBUs. For Christmas, Crow Hop has released its Twelve Twentyfive Spiced Stout. This is a spiced America Imperial Stout, spiced with cinnamon, nutmeg and orange peel with a touch of honey. It’s a big beer at 11.5 percent ABV. Brewer Rob Hicks describes the taste as “clean, chocolate roasted deliciousness.”

217 E. Third St., Loveland Grimm Brothers Brewhouse Grimm went with a light beer this winter season instead of a traditionally dark holiday ale. Its Cucumber Pilsner pays homage to the “Christmas pickle” tradition that many German American families take part in every year. The tradition is to hide a pickle ornament somewhere on the tree and the person who finds it gets a special “pickle” gift.

This Christmas beer has a light, crisp character. The crispness of the cucumber and pilsner is balanced by soft melon fruit sweetness, and it comes in at just 4.3 percent ABV with 39 IBUs. 623 Denver Ave., Loveland

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Wine, dine, and shine for the holidays

By Sue Laser Nonna Bella Restaurant Special to the Surveyor

There are few pleasures in life as satisfying as sharing good wine on a good occasion with good company. What could make it better? Complementing it all with culinary choice. The unique experience of pairing wines with certain foods to create a unique experience, while maximizing flavor profiles and complementing taste, is a sure way to enhance any holiday dining experience.

The phrase, “wine and dine” suggests we should serve wine with dinner.

And what better way to accent your holiday feast with friends and family? But, with varying ages and tastes comes uncertainty. So, how do you choose what wines are appropriate for certain dishes and guests? Well, here are a few basic tips: keep it simple and stick with what you know and like. And above all, have fun.

That said, here are some general guidelines for pairing: if you are hosting a cocktail evening or pre-dinner cocktail hour and serving hors d’oeuvres, such as smoked salmon, canapés or caviar, you will want to pair a Brut rosé or Blanc de Noirs — a sparkling wine made from the pinot noir grape. The dry, more acidic style of these wines will pair well with sharp-flavored foods. Additionally, the bubbles and color add a note of festivity to seasonal gatherings.

For the casual friends and family dinners, to accentuate the familial, you could serve a sparkling Moscato. This is a semi-sweet, fruity wine that is pleasing and approachable to many different pallets: it pairs well with fruits, cheeses, crackers and casual dining guests — Moscato has been likened to a peaking Italian sun shining on a family picnic.

Other options are rosé and blush sparkling wines. These are particularly beautiful to view and add a festive nuance to any dining experience. They are also a natural aperitif to accompany the anticipation of a forthcoming feast.

Now to that, the feast. Serving hearty meat entrées such as prime rib, rack of lamb, or roast beast (wild game)? Select a hearty, dry red. A Cabernet Sauvignon is an obvious choice, but don’t be afraid to offer an alternative red like a Malbec or Old Vine Zinfandel perhaps, just to add variety.

Traditional poultry entrees such as pheasant, turkey or chicken, pair well with a full-bodied Chardonnay. The buttery flavors, and all the trimmings, match well with a toasty Chardonnay — yet, a quality Vouvray may accomplish the same.

Even a light to medium-bodied red could work: a Beaujolais, or a soft Côte du Rhône. Soft reds such as these are more fruit forward and don’t overpower the poultry.

When serving roast pork loin or baked ham, I recommend a medium-bodied, dry red, such as a Merlot, Pinot Noir or Bordeaux. Salmon, trout or seafood dishes pair well with crisp, dry whites such as Sauvignon Blancs and Pinot Grigios.

The holidays are special occasions where people expect to up their budget to include premium ingredients in their menu. Consider upgrading your wine selection as well. This can be done by simply moving up from a “California” label to a regionally designated wine — Mendocino, Sonoma, Napa; or instead of a “vin de pays” (a general European “country wine”), select an AOC or DOC (controlled designation of origin/quality controlled) — French or Italian regionally or specific grape designated wines, such as a Montepulciano or a Bordeaux.

Upgrading wines will go far to matching and enhancing the holiday cuisine you have worked so lovingly to prepare.

Like cheese and chocolate, wine is temperamental. To bring out the full flavor and body, you’ll want to serve your wines at or near optimum temperatures. White wines should be served chilled, but not too cold: too cold and the flavor is stunted; too warm and it flees and flattens. Red wines are served at room temperature or slightly below. Never let your wines get too warm or sit in the sun. Keep your reds safe in a cool, dark area before serving.

All of that said, keep in mind that no one will be disappointed in your wine selection, unless your selection is no wine. So, drink and be merry, feast and be fruitful. Happy Holidays!

To further explore the experience of wine pairing, seasonal foods and good occasion, I invite you to dine with us for one of our limited engagement wine dinners — these are festive holiday feasts unto themselves. To join us, simply go to: www.nonnabellarestaurant.com and click on the ‘Contact Us’ button and let us know that you would like to join us for one of our special occasion wine dinners. Sue Laser is a co-owner of Nonna Bella Country Italian Restaurant in Berthoud and also a certifed sommelier.

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Buffet entertaining tips and timesavers

• Weigh your catering options. Catering services can make easy work of holiday hosting but not without expense. Caterers Buffet-style meals are often the best option may charge by the person or by each tray of for large gatherings of friends and family. Space food. Some will include table settings and constraints can make it difficult to sit everyrolls with the price; others may not. Calculate one down for a formal meal, and buffets enable the costs of using a caterer and weigh them guests to mingle with one another while selectagainst the cost of doing the work yourself. ing only the foods they want to eat.

• Use plastic utensils for hot foods.

These are not the only advantages to buffets, Metal spoons and forks can quickly heat up however. Plenty of dishes can be made in adwhen sitting in hot serving dishes. Use plastic vance and stored in the freezer, providing hosts utensils so guests do not get burned. and hostesses a little breathing room. Meals can • Keep dressings on the side. Salad be prepared a few days in advance and heated up dressings and other condiments can cause come the day of the festivities. foods to wilt or get soggy. Have them nearby Buffet service can work any time of the day so guests can help themselves. Topless squirt and can include both cold and hot foods if they bottles are easier to handle and can help limit are kept at the right temperature. Explore these spills. other tips for entertaining buffet-style.

• Be mindful of food allergies. Al• Present food in an easily accessible though you may have various foods available location. Place food on a table or counter that to meet the dietary needs of guests, do not will not be in the way of foot traffic. Arrange place risky foods next to others. Cross-condishes and cutlery at the head of the buffet line tamination can occur from spills or if a person so guests can move in an orderly fashion as they select their food.

Courtesy photo uses the same serving spoon to dish out foods.

• Tie together utensils for ease. Group Buffets can be easier on hosts and hostesses and ensure that guests of Label food options so everyone knows whatÕs available. forks, knives and spoons with a cloth napkin and various tastes all have enough food at their disposal.

• Ask a friend to help set up. Ask a close dish so guests can easily grab what they need for two hours. friend or family member to come over an hour dining.

• Experiment with meals that keep. Stews, casor two early to help you set up the buffet and with any • Practice food safety. Hot dishes need to be kept seroles, soups, baked pasta dishes, and similar fare can other last-minute touches. This will take some of the warm and cold dishes need to be placed on ice. Chafbe made in advance and frozen. Thaw these dishes in pressure off of you, and you can chat and enjoy yourself ing dishes make this possible. Use chafing dishes and the refrigerator the day before the party, then heat up before your hosting duties begin. pans in combination with your serving plates. Heated • Frozen foods should be thoroughly wrapped. elements or sternos under chafing dishes will keep foods foods and serve for the buffet. Prepared foods purchased at a supermarket or specialty retailer also work well for Only use freezer-safe bags and containers to store presteaming. Place crushed ice and water in a pan under buffets. Simply purchase and then set out for even less cold foods to keep them chilled. Food should be removed work. if it has been sitting at room temperature for more than BUFFET cont. on page b5 Special to the Surveyor

Berthoud Weekly Surveyor December 18, 2014 Page B5

BUFFET

cont. from page B4

pared foods. Otherwise you may run the risk of freezer burn or freezing, affecting the taste of the final product. Keep in mind that many desserts, such as fruit pies, also can be frozen. ItÕs possible to make ahead just about everything for a holiday feast and simply thaw and reheat when the big day arrives.

• Create a good side dish ratio.

Buffets should include a variety of side dishes. Select one or two main dishes and then vary the rest of the selection with rice, pasta, vegetables, or other favorite side dishes.

• Keep take-away containers on hand. You’re bound to make more food than you need, so send guests off with their own goodie bags to lighten the load on your leftovers. Encourage guests to fill up a container and take some food home with them.

• Lock pets away. An open, unattended buffet can seem like paradise to a hungry cat or dog. It’s not sanitary or particularly appealing for guests to catch a pet taking advantage of buffet fare.

Keep pets in a bedroom or outside when the meal is being served.

Buffets are a fine choice for big groups because they provide variety and the chance to mingle.

No holiday celebration is complete until eggnog has been served Special to the Surveyor The holiday season is rife with tradition, from Christmas trees to lighting displays to visits with Santa Claus at the local mall. Families reunite come the holiday season to exchange gifts, enjoy meals together and do a little catching up along the way.

But the holiday season also is synonymous with parties. Whether it’s to enjoy an office holiday party, a gathering with family and friends or a more intimate gathering at home, such celebrations are a big part of the holiday season and a main reason why this is such a festive and beloved time of year.

As this is a season of celebrating, it’s good to remember that no holiday party is truly complete until eggnog has been served. Enjoyed almost exclusively during the holiday season, eggnog is as much a staple of holiday celebrations as stockings hung by the chimney with care. This year, impress your holiday guests with the following recipe for “Excellent Eggnog” from A.J. Rathbun’s “Good Spirits” (Harvard Common Press).

Excellent Eggnog Serves 8 8 large eggs, preferably organic 21/4 cups superfine sugar 8 ounces brandy 8 ounces rum 4 ounces bourbon 1 quart milk Freshly grated nutmeg for garnish 1. Separate the egg yolks from the egg whites, setting the whites aside for a moment.

2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency.

3. Add the brandy, rum and bourbon, and then the milk, beating well.

4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and

thoroughly dried the beaters).

5. Fold the egg whites into the yolksugar-alcohol mixture. Refrigerate the mix until well chilled (at least 3 hours).

6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg.

Page B6 December 18, 2014 Berthoud Weekly Surveyor

How to make your holiday party unique Special to the Surveyor Entertaining season is in full swing, and many people’s social calendars are filled with parties, dinners and family gatherings. For those serving as host or hostess, setting your event apart from others can be challenging but not impossible. Explore these ideas to breathe new life into holiday parties.

• Choose a creative date. The weeks between Thanksgiving and New Year’s Day tend to be the busiest of the holiday season, so think about hosting your event outside of this four-week span. A pre-Thanksgiving party or something in mid-January may be more amenable to busy guests. Parties that fall outside of the usual time period may be a welcome change for guests who are simply stretched too thin during the heart of the holiday season.

• Choose an unusual party time. Cocktail parties are the norm

come the holiday season, so switch things up for your soirée. Host a brunch or luncheon, which figures to be less expensive than cocktail or

dinner parties.

• Invite children to the event.

For a departure from the more typical adults-only holiday parties, include children in the festivities

this year. Seeing the magic of the holidays through the eyes of children can add life to your party, and it can save you and your guests the cost of childcare.

• Create a photo montage. Collect images of your guests from the last year and create a slide show. Guests will likely enjoy reliving the previous 12 months and look forward to making some memories in the year to come.

• Throw a party you would love to attend.

Instead of thinking of ways to make your party the best or the most unique for guests, figure out your likes and what makes you comfortable. If you are relaxed and enjoying yourself, there’s a good chance that demeanor will rub off on your guests.

The holiday season is littered with parties, many of which are difficult to distinguish from one another. But party hosts can take several steps to set their shindigs apart from other holiday gatherings.

BERTHOUD DINING A & W Restaurant

120 Bunyan Ave. 532-2272

Brick Oven, The

269 Mountain Ave. 532-4747

Da Bean

434 Mountain Ave. 532-1451

Derby Grille

110 Bunyan Ave. 532-0986

Grandpa’s Cafe

903 Mountain Ave. 532-2254

Mi Cocina

400 Mountain Ave. 344-5022

Nonna Bella

335 Mountain Ave. 532-0224

New China Chan Restaurant 506 Welch Ave. 532-3895

Pizza Hut

821 Mountain Ave. 532-1111

Subway

307 Mountain Ave. 532-9818

Tito’s Mexican Grill 405 Fifth St. 532-5500

Trailhead Cafe

250 Mountain Ave. 532-9886

Whistle Stop Tavern, The 535 S. Third St. 988-9257

Berthoud Weekly Surveyor December 18, 2014 Page B7

Caramel and German Chocolate Cake Bars

I

n my mind Christmas time is the season to bring on the calories and feed the sweet tooth.

I imagine that comes from my heritage. My mother, in the European tradition, always had plenty of highcalorie desserts Surveyor for family and Columnist guests to savor.

As soon as the Thanksgiving turkey was properly disposed of she would begin the yearly Christmas baking.

We always had, among other treats, Rudy iced sugar Hemmann cookies, anise cookies, and, of course, lebkuchen (gingerbread) cookies, or the Weihnachtsstollen (Christmas stollen) a sweet bread made with dried fruits, nuts and covered with powdered sugar; and then there were the cakes — the real German Tortés, made with special fruit fillings between thinly sliced layers of the lightest cake, and don’t forget the whipped cream topping. Yum. The recipe featured below is not from Mom’s recipe box; it is from my own, but for some reason it reminds me of home. I had not made it in years, and ran across it quite by accident a couple of weeks ago. I decided to make it for the Berthoud Weekly Surveyor’s Christmas party this year; its chocolaty and caramel goodness was enjoyed by everyone.

Notes: You may choose to use one-half to two-thirds the amount of chocolate chips called for above.

An entire 12-ounce package of chips always seemed like a lot to me, so I have tended to cut back a bit. Try using semi-sweet chips mixed with milk-chocolate chips, in about a 50 percent proportion — you won’t be

disappointed.

When topping the caramel and chips with the remaining cake mixture you may choose to accomplish the task by placing tablespoon-size Caramel and German Chocolate Cake Bars 1 (11 ounce) package caramels (I prefer the Kraft® brand.)

1 2/3 cups evaporated milk, divided 1 package (regular size) German chocolate cake mix ¾ cup butter, melted 1 cup chopped pecans 1 (12 ounce) package chocolate chips Cooking directions: Unwrap caramels and heat over low heat with 1/3 cup of the evaporated milk until smooth.

In a large bowl, blend cake mix, remainder of evaporated milk, melted butter and nuts.

Spread about half of cake mixture in a grease 9 x 13-inch pan.

Bake at 350 degrees for six minutes.

Remove from oven and sprinkle chocolate chips over partially-baked cake in pan. Pour caramel melted mixture over chocolate chips, and top with the remainder of cake mixture.

Bake for 20 minutes at 350 degrees.

Allow to cool to room temperature and cut into bars which may be served right out of the pan or transferred to a separate plate.

dollops of the cake mixture onto the caramel and chips rather than trying to spread it. The base layer of cake may be too soft to “spread” the remaining mix on.

Resist the temptation to stir the chocolate chip and caramel layers into the base cake layer.

Enjoy, and Merry Christmas!