Flavor - Fall/Winter 2018 by Daily News-Record

Fall/Winter 2018

Holiday Issue

Seasonal Baking The feast wouldnâ&#x20AC;&#x2122;t be complete without dessert! Page 8

A Taste For Holiday Baking Local bakers use seasonal flavors to create traditional and original holiday favorites.

On the cover: A selection of fall-themed baked goods sit on display at Country Village Bake Shop in The Dayton Market. Cover photograph: Daniel Lin

Left: The Cupcake Co. has more than just these four fall-inspired cupcake options.

Photo: Alyssa Antonio

Fall Is For Coffee Pumpkin Spice is not all thatâ&#x20AC;&#x2122;s nice. Check out these other full-flavored hot and cold beverages.

Staff Editor Jeremy Hunt Staff Writer Shelby Mertens Photography Daniel Lin Photography Alyssa Antonio Design Jennifer Dehoff Advertising Director Rhonda McNeal

Metro Creative

Uncork The Holidays

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Photo: Daniel Lin

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Letâ&#x20AC;&#x2122;s Talk (Local) Turkey

Flavor is a publication of the Double vector

Local vintners recommend wine pairings for your holiday meals.

A pastured-raised bird requires a little different prep work for your Thanksgiving meal.

Fall/Winter 2018 | Flavor 1

There are autumn options other than a pumpkin spice latte. By: Shelby Mertens

n the last decade or so, the autumn season has become synonymous with the oversaturation of pumpkin products, thanks to Starbucks’ wildly successful pumpkin spice latte.

“We let the beans steep for 30 hours. It’s very strong, very concentrated and very flavorful.”

But PSL isn’t the only type of coffee appropriate for the fall season. There are plenty of other flavors associated with autumn — caramel, apple, cinnamon, maple, ginger and chai — to spice up your cuppa Joe.

– Kristin Sven

While people typically start to drink hot coffee more once the weather cools, iced coffee and cold brew don’t disappear with the season. Bella Gelato & Pastries, located at 49 W. Water St. in downtown Harrisonburg, has brought back a spiced cold brew that’s ideal for a warm autumn day. Kristin Sven, a manager at Bella Gelato, said the drink is made with coffee from Staunton Coffee Company and the brew is a blend of Indonesian, Brazilian and Colombian coffee beans. “We let the beans steep for 30 hours,” Sven said. “It’s very strong, very concentrated and very flavorful.”

Photo: Alyssa Antonio

The baristas steep the spiced cold brew with cinnamon sticks that infuse overnight. The cold brew is then lightly sweetened with simple syrup, which is equal parts sugar and water. “It has a very nice cinnamon flavor and the vanilla gives it a nice balance,” she said. Sven created the drink as a special a couple of years ago. She said she drinks Bella Gelato’s cold brew a lot, so she wanted to make a batch that had a nice fall flavor. “The thing I like about it is that it’s all natural,” Sven said. “It has real cinnamon sticks, real vanilla extracts. Nothing is artificial.”

Bella Gelato & Pastries offers a fall themed spiced cold brew.

2 Flavor | Fall/Winter 2018

While Black Sheep Coffee, located at 217 S. Liberty St. in the Ice House, has their own version of a pumpkin spice latte, the coffee shop offers a few alternatives for PSL haters. The honey cinnamon latte is “naturally sweetened by the honey and a little cinnamon so it goes well with fall,” according to Chance Ebersold, the owner of Black Sheep. The Mexican mocha gives a little spicy kick that makes it suitable for the warm flavors of fall. “It’s a standard mocha with a bit of cayenne pepper to bring out the chocolate a little more,” he said. Ebersold said Black Sheep can make seasonal drinks such as the honey cinnamon latte and the Mexican mocha any time during the year, but most customers don’t ask for them in the off-season. “As it cools down people tend to crave those fall flavors a little more,” he said. Jackson’s Corner Coffee Roastery and Cafe, located at 9386 S. Congress St. in New Market, has also concocted fall-inspired coffees for the pumpkin-adverse. Anna Getz, a barista at Jackson’s

Metro Creative

Fall Is For Coffee

Fall/Winter 2018 | Flavor 3

“As it cools down people tend to crave those fall flavors a little more.” – Chance Ebersold

Corner, tinkered around with different flavors to create a spiced chai latte. “That’s made with actual chai tea leaves and then we add some cinnamon flavoring with steamed half and half and then we sprinkle powdered cinnamon on top,” Getz said. “It’s a spicy chai.”

Photo: Alyssa Antonio

But for those who can’t resist that pumpkin flavor, Jackson’s Corner makes a pumpkin spice latte with real pumpkin spice puree, which Getz said “basically tastes like a pumpkin pie in a drink.” They also serve a pumpkin spice tea latte, which is a twist on a traditional flavor. Getz said as Christmas approaches, Jackson’s Corner will introduce more holiday drinks on the menu. Greenberry’s Coffee Co., located at 400 S. High St. in Harrisonburg, has a maple flavoring that can be added to any drink and is offered throughout the year. Customers can also request a brown sugar cinnamon latte, which is a fall favorite for the coffeehouse. Greenberry’s also serves caramel apple cider. e

A honey cinnamon latte sits on display at Black Sheep.

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6 Flavor | Fall/Winter 2018

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Uncork

The Holidays Compiled by Shelby Mertens

e asked a handful of local wineries to share their recommendations for pairing their wines with traditional holiday meats. Raise a well-paired glass to toast!

Turkey:

2016 Viognier

Chardonnay 2017 or Viognier 2016

Ham: 2015 Cabernet Franc

Prime Rib: 2014 Cadenza estate grown Bordeaux blend

Oysters: 2017 Vidal Blanc or 2017 Stainless Steel Chardonnay

Ham: White Brix 2017 or Kerus 2017 for the slightly sweet crowds, Chardonnay 2017 or Cabernet Franc 2017 for drier drinkers

Turkey: Turkey: Pinot Noir light bodied and delicate with a touch of cranberry and spice

Ham: Joy Red slight sweetness and fruit notes

2016 Cabernet Sauvignon medium body red that finishes very smooth

Wolf Gap Semi-sweet Traminette

Prime Rib:

Ham:

Turkey:

2016 Cabernet Franc slight peppery undertones

Wolf Gap Lobo Loco semi-sweet sparkling rosĂŠ

Oysters/Shrimp:

Prime Rib:

2016 Chardonnay light, crisp quality

Prime Rib:

Petit Verdot 2016 or McGahey 2016

Meritage bold flavors of our barrel aged blend

Wolf Gap Chambourcin 2011 blend of Chambourcin and Cabernet Franc

Lobster:

Seafood:

Viognier creamy richness

Wolf Gap Viognier Traminette blend

Seafood: Viognier 2016 or White Brix 2017

A Taste for

Holiday Baking

By: Shelby Mertens

Photo: Alyssa Antonio The Cupcake Co. has decorated for fall.

Photo: Alyssa Antonio

sther Burkholder, owner of Country Village Bake Shop, finds inspiration for new recipes from a variety of sources, whether it’s based on a request from a customer, a picture she saw, or simply something her idle mind comes up with. “While everybody else sleeps at night I come up with new recipes,” she said. Country Village Bake Shop, a Mennonite-run bakery, is located at the Dayton Market at 3105 John Wayland Highway. This season, the gals are baking a mix of old and new recipes to satisfy longtime customers who have frequented the bake shop over its more than 30 years in business.

The Cupcake Co. has numerous fall-inspired cupcake options.

The pumpkin roll and the pumpkin pie are the two fall desserts customers come back for year after year, Burkholder said. Country Village started making its popular cranberry nut bread around 15 years ago. “The cranberry nut bread just feels like the holidays,” Burkholder said. “It’s great warmed up with some cream cheese on it for Christmas morning or Thanksgiving morning.” What Burkholder loves the most about baking during the fall season is the aromatic smells. “I love the spicy smell of holiday baking,” she said. Burkholder said the key to baking fall-inspired goods is to balance the flavor profiles. “Our spices are just right. It’s enough to have a good, spicy pumpkin taste without being

8 Flavor | Fall/Winter 2018

Photo: Daniel Lin A selection of fall-themed baked goods produced by Country Village Bake Shop sit on display.

overwhelming,” she said. “That’s what I really like about our pumpkin roll, it just has a nice spice taste to it.” Even though the pumpkin pie is tried and true, the bakers at Country Village Bake Shop have experimented with new fallinspired recipes. Last year, the shop introduced its pumpkin cheesecake, which is made with a pecan gingersnap pie crust with whipped cream and cinnamon sprinkles on top. They also started baking a cinnamon cupcake last year, which Burkholder describes as a snickerdoodle in a muffin.

“While everybody else sleeps at night I come up with new recipes.” – Esther Burkholder

It’s the best time of the year to own a bakery, according to Erica Ray, an owner and pastry chef at Bittersweet Bakery. “It’s a lot of fun,” Ray said. “There’s so many good flavors this time of year. We have a good time with it.” Ray co-owns Bittersweet Bakery with Alicia Barger at 120 W. Wolfe St. in downtown Harrisonburg. The pair have 30 years of combined baking experience. During the autumn season, Ray looks to incorporate pumpkin, maple, cranberry and spiced flavors into her baked goods. “Those are the flavors we’re really excited about,” she said. While most of their recipes have been developed over many years, they sometimes like to revisit old favorites during the season like the pumpkin swirl brownies. “It’s got a little bit of chocolate and a little bit of pumpkin,” Ray said. “This recipe just adds a little bit of

Photo: Daniel Lin The Country Village Bake Shop makes sweet pasteries for the holidays.

Fall/Winter 2018 | Flavor 9

Photo: Alyssa Antonio Baker Brittiny Cobbs readies cupcakes for customers at The Cupcake Co.

seasonal flare to our fudge brownie.” Bittersweet Bakery is also serving chewy molasses cookies and cranberry orange scones but the pair change the scone flavors regularly with the seasons. Ray’s favorite fall-inspired baked good is a cranberry apple walnut pie that is made with apples from vendors at the Harrisonburg Farmers Market.

caramel and butter rum. One cupcake flavor uses apple cider from Showalter’s Orchard in Timberville. “The pumpkin cheesecake is always a customer favorite,” Brown said. “[My favorite] I would probably say is the pumpkin Whoopie. It’s’ more of a marshmallow frosting, like a Whoopie pie.”

For Thanksgiving, Bittersweet will be selling apple, pumpkin and bourbon pecan pies as well as chocolate silk pie. The spiced cake with maple cream cheese is another customer favorite during the season.

The Cupcake Co. highlights a cupcake of the week every Tuesday for $1. Brown said it’s a way to get customers to try new flavors, although she always makes sure to keep the favorites in stock. “People prefer to be able to come in and get their favorites, so we try to only add a few new flavors each season,” she said.

Renee Brown, owner of The Cupcake Co., located at 39 Burgess Road in Harrisonburg, introduced the bakery’s fall menu in September, which will be available until the winter menu is unveiled the first week of December.

The Cupcake Co. also sells cakes and specialty cream pies in coconut cream, chocolate cream, old fashioned peanut butter, as well as pumpkin, apple and pecan. The shop will be running pie specials during the week of Thanksgiving.

Customers can choose from a variety of fall-inspired cupcake flavors right now, including pumpkin chocolate chip, pumpkin cheesecake, pumpkin Whoopie, spice cake, caramel apple, salted

Burkholder said pumpkin flavored items stay popular through Thanksgiving and Christmas because people typically try to eat pumpkin and other holiday flavors for as long as possible. e

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10 Flavor | Fall/Winter 2018

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Let’s Talk (Local)

Turkey Pastured-raised turkeys really are a different bird. By: Shelby Mertens Metro Creative

here are many benefits to consuming meat from local farmers who pasture-raise their livestock. It’s more humane, and studies show it’s better for your health and the environment.

The rising farm-to-table movement encourages people to know where the food on their plate comes from and more consumers are seeking that connection. The Shenandoah Valley is rich with fertile agricultural lands, with dozens of farms just a stone’s throw away, which makes buying a locally-sourced turkey for a holiday dinner highly accessible. J&L Green Farm is accepting turkey orders for Thanksgiving that can be picked up at the farm store at 4010 Swover Creek Road, or at a designated drop off site. The turkeys will be available at the store starting Nov. 5. “We are taking orders so if you want to make sure your turkey is reserved or if you want a certain size, you definitely should sign up in advance,” Laura Green said. “It’s helpful for us as a farm to know how many and what size everyone wants in advance.” J&L Green Farm is a 200-acre farm in Edinburg owned by Jordan and Laura Green. The Greens raise the turkeys outdoors and they are rotated to a different pasture every three days. The birds also eat a feed that is free of genetically modified organisms (GMO) and antibiotics. Pasture-raised turkeys are more nutrient-dense, according to Green. “It’s going to be a lot more flavorful and it’s going to be more texture to the meat,” she said. “It’s really, really good.” Pasture-raised turkeys are more lean, therefore the meat cooks faster and more evenly than those that are factory-produced. The Grassfed

Gourmet Cookbook suggests cooking a pastured turkey uncovered at 325 degrees for 12 to 15 minutes per pound, whereas a factory farmed turkey requires 20 minutes per pound. Green recommends cooking the turkey’s internal temperature to 165 degrees. “One of the best things I tell people, if they’re looking for the best meat, turn the turkey upside down,” Green said. “The white meat cooks faster than the leg and thigh does, so if you want it to cook evenly, turn it upside down.” Their farm does not inject any type of brining solution into the meat, whereas conventional turkeys are pumped with ingredients such as water, vegetable oil or sodium. Green said this means your turkey will have more flavor but it will come from a brine you add. Green recommends brining the turkey for 24 hours before it’s cooked to allow the seasonings to soak in the meat. Green has a favorite brine recipe she recommends customers try. (See page 16). The recipe includes salt, water, garlic, black pepper, lemon and herbs oregano and tarragon. “That’s your basic herbs and seasonings with salt and you

“If they’re looking for the best meat, turn the turkey upside down. The white meat cooks faster than the leg and thigh does, so if you want it to cook evenly, turn it upside down.” – Laura Green Fall/Winter 2018 | Flavor 13

brine it for 24 hours before you cook it and it’ll be the most amazing turkey you’ve ever had,” she said. The downside to local pasture raised turkeys is that the price is higher than a conventional grocery store-bought turkey. The reason for this is because non-GMO feed is more expensive and it costs more for small local farms to raise and butcher birds.

Photo: Daniel Lin

J&L Green offers two different size ranges: 10 to 14 pounds and 14 to 18 pounds. J&L Green’s turkeys are priced at $3.85 per pound. Customers can also purchase pieces, such as a breast, thigh or wing. The farm can ship the turkey frozen to your home or it can be purchased fresh at the on-farm store on Nov. 19 and 20. Friendly City Food Co-op, located at 150 E. Wolfe St. in Harrisonburg, also sells locally-produced turkeys for Thanksgiving. This year, the co-op will have 200 turkeys available. Alex Hulvey, the meat buyer at Friendly City Food Co-op, said turkeys are coming from Minnesota as well as J&L Green Farm and Polyface Farm in Swoope. “Roughly half of the turkeys we’re getting in this year are local,” Hulvey said. The turkeys from Minnesota are organic and antibiotic-free. Friendly City is offering three different size ranges: 10 to 14 pounds, 14 to 18 pounds and 18 to 22 pounds for the locally-sourced birds. The J&L Green

J&L Green Farm co-owner Laura Green feeds turkeys on her farm in Edinburg.

turkeys will be fresh, which is the first time the co-op has offered fresh Thanksgiving turkeys. “In the meat department, we try to focus on local because it’s something that we do differently than other grocery stores,” Hulvey said. The Polyface turkeys will be frozen, so Hulvey said to keep in mind that it will need to be thawed before cooking it for Thanksgiving dinner.

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540-298-1411 15552 Old Spotswood Trail, Elkton Like Us On Facebook Fall/Winter 2018 | Flavor 15

Turkey / Chicken Brine Recipe Courtesy of www.jlgreenfarm.com 2 Large Whole Chickens, 10 lbs or 1 Whole Turkey, 12-15 lbs

3 quarts water 1.5 cups real or kosher salt Juice of 6 lemons 6 T. Dried Oregano 6 T. Dried Tarragon 3 T. granulated garlic 6 t. ground black pepper 36 cups ice cubes

Cooking Options:

1. In large pot over medium heat, combine the brine ingredients. Bring to a simmer and stir to dissolve the salt. Take off burner, add the ice to the pot and let the liquid cool to room temperature.

Photo: Daniel Lin

Brine:

2. Submerge the turkey in the brine, with the breast facing down (use 5 gallon bucket, large container, turkey bag, etc). Refrigerate the turkey in the brine for 12 hours or more. 3. Remove the turkey from the brine. Discard the brine.

Oven: Cover and bake breast side down at 300 until turkey is 165 degrees (or take out at 160, cover with foil and let sit until temperate hits 165). This will probably take 2-3 hours. Rotisserie: Pat the turkey dry with paper towels. Lightly coat the outside of it with oil. Truss with butcher’s twine. Put turkey on rotisserie spikes and cook until turkey hits 165 degrees. This will probably take 1.5 – 2 hours. Cooking Tip: Don’t overcook the turkey. When cooked just to 165 it will be full of flavor and juices!

J&L Green Farm co-owner Jordan Green stocks the store freezer at the farm in Edinburg.

The local turkeys will be selling for $4.49 a pound and the others are $2.49 per pound for antibiotic-free and $3.99 per pound for organic. The pre-orders start Nov. 1–14. The turkeys will be available for pick-up at the co-op Nov. 17–21. The co-op’s deli will also have traditional Thanksgiving sides available to order. For more information, contact Friendly City Co-op at 540-801-8882 or visit the store to fill out an order form. J&L Green Farm’s turkey sign-up is available online at www.jlgreenfarm.com. For questions call them at 540-333-1867. e

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