edible Indy ®
Celebrating the Local Food Culture of Central Indiana, Season by Season Winter 2012 • Number 7
Bone marrow at home Holidays with the Bluebeard crew On the Caprini farm, a new goat cheese producer Member of Edible Communities
Contents
2 4
Hoosier Thoughts Notable Edibles Turning kitchen scraps into gold, Cheers to cocktail syrups from Wilks & Wilson, New digs for Oliver Winery
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Readers Plate Bone marrow feels right at home
10
Loving Spoonfuls Cheese soup is good for what ales you
12
Melting Pot Ethnic eats find a hub in Fountain Square
14 16
5 Gift-worthy Bottles In The Kitchen With Sweet holiday traditions
22
From The Good Earth The science of Chevre
26
Edible Traditions Holidays with the Bluebeard crew
30
Liquid Assets Juicy Details
34 38 38 39 39 40
Sweet Spot Farmers’ Market Directory Edible Events Advertiser Directory In Season Last Bite The sweetest season
On the cover Bone Marrow by Joe Moore, a home cook who is always up for a challenge. Story and recipe begin on page 8. Photo by Kelley Jordan Heneveld.
Recipe Index
7 Wilks & Wilson’s El Diablo • 9 Bone Marrow • 11 Beer Cheese Soup 17 Gingerbread Waffles With Caramelized Pears and Caramel Sauce 18 Butter Cookies • 21 Peanut Butter Pralines • 28 Buttermilk & Brioche Bread Pudding • 29 Oyster Salsify Stew • 29 Spaghetti And Meatballs 33 Harvest Juice • 33 Reds and Greens Juice • 40 Chocolate Macaroons www.edibleindy.com
This Page Table setting at the Southeast Indy restaurant Bluebeard. Story and recipes begin on page 26. Photo by Kelley Jordan Heneveld.
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edibleIndy
Hoosier Thoughts
Publisher Edible Indy, LLC President Cathy Bayse Editor-in-Chief Helen Workman Managing Editor Erica Sagon Copy Editor Doug Adrianson Designer Melissa Petersen
“I cherish watching the excitement in my almost-3-yearold’s eyes as the first snow falls.”
Web Design Mary Ogle Social Media Sarah Oudin
Cathy and Helen Ad Design Bob Keller Contributors Audrey Barron • Amy Lynch Andie Marshall • Shawndra Miller Caroline Mosey • Erica Sagon Sarah Suksiri Photography Kelley Jordan Heneveld Christina Richey • Chelsea Sanders Carole Topalian Advertise Cathy Bayse • 317-694-6248 cathy@edibleindy.com Subscribe Give a Gift www.edibleindy.com • info@edibleindy.com Contact us Edible Indy 8715 Washington Blvd. W. Drive, Indianapolis, IN 46240 317-292-1693 • info@edibleindy.com
Edible Indy publishes quarterly by Edible Indy, LLC. All rights reserved. Summer, Fall, Winter, Spring Subscription $32 annually. No part of this publication may be used without written permission of the publisher © 2012. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies.
W
inter always seems to be a love-or-hate season. I, for one, love the season. I love its snowy days and how they let me stay inside, all cuddled up in bed with my family, drinking hot beverages and watching movies all day, all while not feeling guilty.
I cherish watching the excitement in my almost-3-year-old’s eyes as the first snow falls. It’s such a thrill to see him play in the snow. He will be 3 on Christmas Eve, so his birthday party kicks off our holiday get-together. I love the holidays. Everyone seems to be genuinely happy and in the giving spirit. We get to spend time with family while enjoying delicious homemade dishes—and plenty of libations, to toast to our thankfulness. All to be followed by my husband’s annual New Year’s Day party of local eats and drinks for our closest friends. And I love the delicious articles and photos stuffed into this winter issue of Edible Indy! It’s a nice reminder that there is still plenty of local fare available. This issue highlights everything from local bottled gifts to the hottest Fountain Square restaurants, including the aesthetically pleasing Bluebeard. Bluebeard’s co-owners have opened not only their restaurant but their family holiday recipes. So treat yourself to a night out to enjoy this wonderful season and some great local food!
edible Communities 2011 James Beard Foundation Publication of the Year
Correction: On page 20 of the Fall 2012 issue of Edible Indy, the recipe for Cranberries with Brandied Shallots has the incorrect amount of brandy. It should be ¼ cup of brandy.
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notable edibles Turning Kitchen Scraps into Gold
D
espite the best intentions to compost, it’s easy to abandon the idea when you factor in the time, energy and expertise needed to do it successfully.
Fortunately, curbside compost pickup services are beginning to take root. In Central Indiana, Earth Mama Compost is offering weekly ($10) or twice-monthly ($15) pickup of your kitchen scraps. Homes and businesses that sign up receive a five-gallon composting bucket and liner to fill with food waste (guidelines for what can be composted are found on EarthMamaCompost.com). Why compost at all? Diverting organic matter to local farmers and community gardens—as Earth Mama does—is a winwin situation; the food waste stays out of landfills, and it’s then used to enrich the soil in your area. The soil is used to grow local food that you’ll consume, and the cycle continues. “Living local, living sustainably, being good to the Earth and doing your part to help are all values I was raised with,” says owner Marianne Holland. “My grandparents, parents and I have all composted for as long as I can remember. Several services like ours exist in cities across the country, and with all the exciting things happening right now in our city, it seemed Indianapolis was ready for this service, too.” Details: EarthMamaCompost.com; @earthmamaindy on Twitter; 317-759-4589.
Photo by Carole Topalian
—Caroline Mosey
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New Digs for Oliver Winery
O Photos courtesy of Oliver Winery
liver Winery has found a second place to call home. Part tasting room, part wine bar, Oliver Winery Downtown opened on Bloomington’s downtown square in late October, offering wine plus cheese and charcuterie plates and desserts. Compared to its main tasting room, nine miles to the north on State Road 37, Oliver’s new spot has an urban feel, with more tables inside for lingering and an edited wine list with a focus on Creekbend wines, which are made with grapes from Oliver’s own Indiana vineyard. Wines are offered as tastings, flights and by the glass or bottle. There’s even a trio of wine cocktails, like the Chambouree, made with Creekbend Chambourcin Rosé, blackberry wine and ginger ale.
www.edibleindy.com
While Oliver’s main tasting room sells graband-go snacks, the downtown location comes closer to a true wine bar, with plates of cheese and charcuterie served with housemade accompaniments like tomato basil jam and blackberry port jam. The Local Focal plate puts the spotlight on Indiana producers, with cheese from Capriole and Traders Point Creamery and cured meat from the Smoking Goose. Desserts, made in house, include chocolate pots de crème and Zinfandel raspberry sorbet.
owners of the 40-year-old winery, and their staff. Oliver worked with Kirkwood Design Studio to execute the rustic-meets-urban space, where the centerpiece is a massive bar made of limestone and salvaged fence wood, lit by industrial-looking glass pendants. Details: Oliver Winery Downtown, 105 N. College Ave., Bloomington; 812-822-0466; OliverWinery.com
—Erica Sagon
The tasting room has a full kitchen, meaning the menu could someday expand, says tasting room manager Drew Kincius. “We’re a local company that makes really high-quality wine, and we put an emphasis on the food being high-quality as well,” Kincius says.
Above: Oliver Winery's new tasting room in downtown Bloomington focuses on Creekbend wines, which are made with grapes from Oliver's own vineyard.
He describes the downtown tasting room as a group effort from Bill and Kathleen Oliver,
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Cheers to cocktail syrups from Wilks & Wilson
H
ere’s what your bar cart is wishing for this holiday season: infused syrups from a new local label called Wilks & Wilson. Among the company’s six core syrups, tipplers can taste familiar flavors like gomme (a simple sugar-based syrup), raspberry, grenadine, ginger, lime and mint, as well as some more unusual offerings such as orgeat—an almond-tinged concoction.
Handcrafted using organic ingredients, the syrups are ideal for pre-Prohibition drinks and craft cocktails. The syrups also lend themselves nicely to use in non-alcoholic beverages, coffee and desserts. “We wanted to provide top-quality products for making cocktails,” says Greg Wilson, who co-founded the company with Zach Wilks, co-owner of the Ball & Biscuit bar in downtown Indianapolis. “Some of the ingredients we introduced had all but disappeared from bar menus.” A tonic syrup and seasonal spiced persimmon syrup are in the works. Wilks & Wilson elixirs are behind the bar at a growing list of local hotspots, including the Ball & Biscuit, Bluebeard, St. Elmo, and Harry and Izzy’s. Want to try them at home? The syrups are sold at Goose the Market, Vine & Table, New Day Meadery and the Pantry by Brad Gates, where a five-ounce bottle retails for $6; a 375-milliliter bottle for $12.99. Details: WilksAndWilson.com
Photo by Greg Wilson
—Amy Lynch
Try Wilks & Wilson’s El Diablo: In a shaker with ice, combine 2 ounces Reposado tequila, 1 ounce Wilks & Wilson ginger simple syrup and 1 ounce fresh lime juice. Shake, then strain into a highball glass filled with ice. Drizzle ½ ounce of Wilks & Wilson raspberry gomme on top and top off with ginger beer.
www.edibleindy.com
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reader’s plate
Roasted Bone Marrow with toast points, and dressings (from top to bottom) Garlic & Parsley, Oyster Mushrooms & Thyme, Garlic & Olive Oil, and Port Wine & Balsamic Vinegar. Roasted Bone Marrow and Garlic & Parsley dressing recipe on page 9. Others can be found on edibleindy.com
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Bone marrow feels right at home BY ERICA SAGON
R
oasted bone marrow is often seen as one of those must-order dishes when dining out simply because the delicacy seems too tricky to prepare at home. Joe Moore of Carmel, a home cook who is always up for challenge and adventure when it comes to food, makes a good case for preparing bone marrow in your own kitchen. This impressive dish simply couldn’t be easier to make, says Moore, who co-owns Meridian Design Group salons in downtown Indianapolis and Carmel with his wife and son.
“We had a fun evening cooking something unusual,” Moore says. After the marrow is gone, another crowd gets the leftovers. “Once you cook the bones, they’re indestructible,” he says. “We’re big dog lovers in our family, so we give the bones to the dogs when we’re done. They’re as happy as I am.”
ROASTED BONE MARROW Recipe by Joe Moore Serves 10
The toughest part might be finding the bones, but calling ahead to a butcher shop is all it takes (Moore uses Joe’s Butcher Shop in Carmel). A butcher will cut beef or veal bones crosswise into thick discs to reveal the marrow, which is the soft, edible tissue inside.
Photos by Kelley Jordan Heneveld
At home, the bones can be roasted in the oven, which softens the tissue into a silky spread that is then scooped out, smoothed onto toasted bread and topped with a simple parsley salad. “Bone marrow is meaty; it’s buttery. It’s got a very delicate taste,” Moore says. “Foie gras is one of the first things that comes to mind.” Moore made bone marrow recently when his daughter, Haley, and her husband, Jeremy, hosted a dinner party. Haley is Danica Patrick’s publicist and Danica and her husband were guests that night, after racing in Kentucky that day.
20-25 pieces of beef bones with marrow, cut into 2-inch pieces Coarse kosher salt, to taste 6–8 whole garlic cloves 2–3 long sprigs of rosemary Crusty bread cut into slices and toasted, for serving Parsley salad, for garnish*
1.
Preheat the oven to 450°. Arrange the bones cut-side up in a roasting pan. Lightly sprinkle the bones with salt, then add the garlic and rosemary to the pan.
2.
Roast the bones for about 30 minutes, until the marrow is soft and the dish is bubbling.
3.
Serve the bone marrow with the parsley salad and toast. To eat, scoop out the marrow with a small fork or spoon, spread on the toast and top with parsley salad.
* Make the parsley salad by mixing together 1 cup chopped parsley; 2–3 cloves garlic, chopped; 2 tablespoons extra-virgin olive oil; juice of half a lemon; sea salt and black pepper to taste.
www.edibleindy.com
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loving spoonfuls
Cheese Soup Is Good for What Ales You BY ANDIE MARSHALL PHOTOS BY CHRISTINA RICHEY
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T
here is no family story for how or why I first made cheese soup. In fact, my husband is not a big fan of cheese so I never thought to create one for us. However, when I was making soups for Casler’s, a restaurant in Fishers, the owner was a cheese lover and asked me to develop one for the menu. Some of the staff asked specifically for beer cheese soup, so I tried several variations and came up with the recipe here. It has proven to be a great comfort soup for winter. We are fortunate to live in an area where we have local sources for high-quality cheeses and a growing number of good, local breweries. Shopping for ingredients is one of my favorite tasks because I get to go to some of those fun places. Of course, having to sample a variety of cheeses and ales to get the right combination enhances the whole experience. For this soup, I prefer the combination of sharp Cheddar and Gruyere but I have substituted both Swiss and Stilton for the Gruyere. Pale ales seem to blend best with the cheeses and do not overpower the flavor of the soup like darker beers can. For garnish, bits of crisp bacon or diced Granny Smith apples are the perfect finish.
BEER CHEESE SOUP Recipe by Andie Marshall Serves 6 to 8 4 tablespoons unsalted butter 1 small sweet onion (Vidalia), finely diced 2 stalks celery, finely diced 2 cloves garlic, minced ½ teaspoon dry ground mustard Kosher salt, to taste Black pepper, freshly ground, to taste 4 tablespoons all-purpose flour 2 cups chicken stock 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 bottle pale ale (12 ounces) 2 cups finely grated sharp Cheddar 1 cup shredded Gruyere (or use Swiss) ½ cup heavy cream (or use half-and-half) ¼ teaspoon red pepper flakes (optional)
Marshall is a home cook whose fondness for soup began when she was a working mom. With soups, she always had nutritious, homemade and reheatable meals on hand.
1.
In soup pot, melt the butter over medium heat.
2.
Add the onion, celery, garlic, ground mustard and sprinkle with salt and pepper. Sauté the mixture for 15 minutes.
3.
Sprinkle flour over vegetables and cook 1 minute, stirring constantly.
4.
Add the chicken stock, Dijon mustard and Worcestershire sauce; simmer for 15 minutes.
5.
Add the ale; simmer for 5 minutes.
6.
Using an immersion blender, purée the soup until smooth. If you do not have an immersion blender, purée 2 cups at a time in blender or food processor.
7.
Add the grated cheeses and cream to the pot and stir until completely melted.
8.
Add salt and pepper to taste; add red pepper flakes if desired.
GET THE GOODS Give this soup a local spin with beers and cheeses from our area. Check the websites for availability. Pale ale: Keep an eye out for these bottled or canned beers made at area breweries: Osiris from Sun King (SunKingBrewing.com), Helios from Upland (UplandBeer.com), Gnaw Bone from Oaken Barrel (OakenBarrel.com). Or, grab a growler from a nearby brewery and sip the rest with dinner. Sharp cheddar: Order sharp cheddar from SwissLand in Berne (SwissLandCheese.com), or pick up Käse, a raw, aged cheddar, from the Swiss Connection in Clay City (SwissConnectionCheese.com).
www.edibleindy.com
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melting pot
Ethnic eats find a hub in Fountain Square
Just a mile southeast of downtown Indianapolis, the artsy enclave of Fountain Square is among the city’s most in-demand dining destinations for all sorts of ethnic cuisines. A host of restaurants stand ready to satisfy any food craving. Eat your way through the neighborhood starting with our list of can’t-miss spots.
BY AMY LYNCH PHOTOS COURTESY OF RESTAURANTS
Mama Irma Restaurant One of the few Peruvian places in the city, Mama Irma has an impressive offering of traditional South American ceviches, soups, stews and seafood. Steak-based plates like the lomo saltado sirloin tips and the tallarin con Huancaina steak and spaghetti are delicious, but the papa rellena is the dish to try—picture a crisp, lightly fried crust of mashed potatoes wrapped around a filling of ground beef, eggs and olives. 1058 Virginia Ave.; 317-423-2421
Parihuela (a seafood soup, below left) and picante de mariscos (a peruvian stirfry) at Mama Irma.
Revolucion’s veggie tacos with back beans, grilled zucchini and squash, and roasted red peppers.
Revolución This unusual taqueria/tiki bar hybrid excels at fresh tortilla chips served with chunky guacamole and stripped-down street tacos stuffed full of savory carne asada, grilled tilapia, tender pork, chicken or seafood garnished with any number of sauces and salsas, all made in house. Whatever you order, wash it down with the spicy house specialty margarita with a chili powder–dusted rim. 1132 E. Prospect St.; 317-423-9490
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Tortas Guicho Dominguez y el Cubanito Bring your heartiest appetite to this bright, cheerful Mexican eatery. The stuffed sandwiches on soft round bread rolls are gigantic, all served with tomato, jalapeño and avocado (ask for co-owner Laura Zarco’s salsa if you like it hot and spicy). The so-called celebrity tortas go by famous aliases. Try the popular Shakira, piled high with breaded steak, Mexican sausage and mozzarella cheese. 641 Virginia Ave.; 317-658-0735; TortasGuicho.com
Siam Square is more than a neighborhood joint; its Thai cuisine draw crowds from across the city.
Tortas dressed with mayo, tomato, avocado and jalepeno at Tortas Guicho.
Siam Square With distinctive flavors rooted in coconut, lime and chiles, Thai cuisine offers an inimitable taste profile all its own. Amid a menu of tasty noodles, rice, stir-fries, curries and seafood specialties, the classic pad Thai stands out as the ultimate measuring stick—a fresh mélange of rice noodles with meat, chicken or shrimp; egg; scallions; bean sprouts and chopped peanuts. The curry puffs stuffed with chicken and potatoes also get rave reviews. 936 Virginia Ave.; 317-636-8424 SiamSquareIndy.com
Fried oyster po' boy, sweet potato fries and Creole cole slaw at B's Po Boy.
Santorini Greek Kitchen Owner Taki Sawi staged an impressive comeback after an electrical fire damaged his popular restaurant two years ago, and today Santorini is better than ever. A loyal crowd of customers swears by the pillowy pita bread, saganaki (a skillet of fried cheese that is set afire tableside), spicy fried tomato balls and massive sharable combination platters loaded with spanakopita, dolmades and other traditional Greek offerings. Belly dancers add to the ambiance on the weekends. 1417 E. Prospect St.; 317-917-1117; Santorini-Greek-Kitchen.com
Pork chops from Santorini
B’s Po Boy Snag a true taste of N’awlins at one of the newest kids on the block, touting the most authentic po’ boy in town. This place takes its sandwiches so seriously that it sources Leidenheimer bread directly from New Orleans for the most authentic experience. Filling choices include barbecued pulled pork, Creole chicken salad and chipped roast beef, but Cajun purists prefer the Louisiana fried shrimp, andouille sausage or fried oysters with a cup of gumbo or a scoop of Creole slaw on the side. 1261 S. Shelby St.; 317-916-5555; BPoboy.com
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5 gift-worthy bottles
A bottle of something special to drink has always made an ideal gift, but before you just pluck a random red off the shelf, consider locally made wines, spirits and beers. From a bottle of bubbly to a growler of festive beer, here are our picks for drinkable local gifts that feel special for the holidays.
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Holiday Growler from Flat 12 Bierwerks Flat 12 crafts 12 holiday beers for tapping throughout December at its brewery in downtown Indianapolis. Each lasts just a day or two. Grab a couple growlers of crazy brews like Chestnuts Roasting Brown Ale, Glazed Ham Porter and Cocoa B. Ware, a milk stout with flavors of Dutch cocoa and marshmallow fluff.
Spring Mill Bourbon from Colglazier & Hobson Distilling Company Give an Old Fashioned a local twist with this straight bourbon distilled in Indianapolis. Barreled in new charred American oak— twice, for more intense flavor—it has a sweet start and spicy finish. $29.99, HeartlandDistillers.com
$12, Flat12.me
winter 2012
Spring Mill Bourbon photo by Grant Heger; other photos from companies
BY ERICA SAGON
Indiana Champagne from Easley Winery
Dry Blueberry Honey Wine from New Day Meadery
Vidal Blanc Ice Wine from Oliver Winery
When the night calls for some bubbly, pop this sparkling white made with Cayuga and Traminette grapes grown in New Harmony and Jennings County. Semi-dry with floral and honeysuckle notes, it’s just right for a mimosa at brunch, too.
Yes, it’s made from fermented honey, but zero residual sugar in this light-bodied red means it’s pleasantly dry. With tart cherry notes and a subtle spiced finish, it’s a natural companion for salmon, lamb or pork.
Grapes for this dessert wine are harvested from Oliver’s own Creekbend Vineyard in Bloomington when temperatures hang below freezing, which concentrates the sugars. The frosty bunches yield a sweet-yet-balanced wine with flavors of peach, mango and honey.
$15.60, EasleyWinery.com
$20, NewDayMeadery.com
$50, OliverWinery.com
www.edibleindy.com
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in the kitchen with
Sweet holiday traditions
If you bake at this time of year, then you’re always on the lookout for something new and festive to try. Here, sweets makers in Indianapolis and Bloomington share the stories behind their favorite holiday treats, with recipes for a decadent dessert, classic cookie and easy candy that just might become traditions of your own.
BY ERICA SAGON
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GINGERBREAD WAFFLES WITH CARAMELIZED PEARS AND CARAMEL SAUCE Recipe by Krissy Tallent Make 4-6 waffles 2¼ cups flour ¾ cup brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1½ teaspoons salt 1 tablespoon cinnamon 2 teaspoons ground ginger 2 teaspoons ground cardamom ½ teaspoon ground cloves ½ teaspoon ground nutmeg 4 eggs ¾ cup milk ⅔ cup sour cream 2 tablespoons molasses 2 tablespoons sorghum 1 stick butter, melted Caramelized pears* Caramel sauce**
1.
Whisk together the flour, sugar, baking powder, baking soda, salt and all of the spices in a large mixing bowl.
2.
In another mixing bowl, whisk together the eggs, milk, sour cream, molasses and sorghum. Then, add this mixture to the flour mixture and whisk until combined. Next, whisk in melted butter.
3.
Using a ladle or measuring cup, transfer the batter to a hot waffle iron. Serve warm with caramelized pears and caramel sauce.
THE DESSERT: KRISSY TALLENT’S GINGERBREAD WAFFLES Pastry chef Krissy Tallent remembers getting hooked on gingerbread not as a kid in the form of decorated houses and men, but while in school at the Culinary Institute of America in New York. So, when the cold weather rolls in, gingerbread dessert is likely to earn a spot on the menu at Restaurant Tallent, the Bloomington restaurant that she owns with her husband, chef David Tallent, a six-time James Beard Award semifinalist. This year, Krissy’s take on the nostalgic flavor is warm gingerbread waffles in the company of caramelized pears, vanilla bean ice cream and caramel sauce.
Photos by Chelsea Sanders
“I’m obsessed with gingerbread. I just love all of the spices,” Krissy says, ticking off the warm flavors of cardamom, clove and cinnamon. Krissy’s gingerbread waffles come across as elegant and comforting all at once. Pears and gingerbread are a natural pair, and the salted caramel sauce ties everything together with its balance of salty and sweet flavors. This dish can be modified for a holiday breakfast, served with local maple syrup and a dusting of powdered sugar and without the ice cream—or, heap it on. Hey, it’s Christmas morning, after all. Details: Restaurant Tallent, 208 N. Walnut St., Bloomington; 812-330-9801; RestaurantTallent.com www.edibleindy.com
* To make caramelized pears: Heat 4 tablespoons butter and 1/2 cup brown sugar in a skillet until the sugar has disolved and a loose caramel forms. Slice 3–4 pears, add them to the pan and cook until they are translucent. **Since you'll need just a drizzle, simplify with a store-bought version, like the bourbon caramel sauce from Best Boy and Co., of Roanoke . For locations, bestboyandco.com.
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BUTTER COOKIES Recipe by A. Rene Trevino Makes about 3 dozen cookies 1 pound unsalted butter, cold and cut into large cubes ½ teaspoon salt 1 cup sugar ⅓ cup egg yolks (about 3 to 4 yolks) 1 tablespoon vanilla extract
THE COOKIE: A. RENE TREVINO’S BUTTER COOKIES
Though he loves the challenge (croissants take nine hours, start to finish), Trevino knows how to make things simple, too. His classic butter cookie recipe is ideal for holiday baking traditions at home. “This dough is pretty straightforward, and it has a great flavor,” he says. During the holidays, Trevino turns out butter cookies in a variety of shapes like snowflakes, snowmen and angels, decorated with icing and coarse sugar. Perhaps the biggest fan is Trevino’s son, whose request for butter cookies came unusually early this year: for his sixth birthday in late October. “He’d been asking for Christmas cookies”—of all things—“for a month or so,” Trevino says.
4¼ cups all-purpose flour 1.
Combine butter, salt and sugar in a standing mixer. Using the paddle attachment, beat until smooth.
2.
Add yolks and vanilla extract, and mix until the ingredients are well incorporated.
3.
Add flour and mix until dough forms. Refrigerate dough for 30 minutes.
4.
Preheat oven to 350°F.
5.
On a lightly floured surface, roll out the dough to ¼ inch thick. Cut with cookie cutters.
6.
Bake on cookie sheets lined with parchment paper for 10–15 minutes, until edges are slightly browned. After removing from the oven, let stand for a minute, then transfer to a wire rack to cool.
7.
Decorate with icing, coarse sugar, etc.
Details: Rene’s Bakery, 6524-B N. Cornell Ave., Indianapolis; 317-251-2253; RenesBakery.com
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Photos by Kelley Jordan Heneveld
If there’s one thing that people expect from Rene’s Bakery in Broad Ripple, it’s the croissants. Owner A. Rene Trevino hand-rolls more than 1,000 each week, often tying on his apron at 2:30am to get it all done. At his humble 625-square-foot shop, Trevino makes “pastry for the people,” offering everything from fancy tortes to cutout cookies.
“This dough is pretty straightforward, and it has a great flavor.”
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PEANUT BUTTER PRALINES Adapted from TheKitchn.com Make 20–50 pralines, depending on preferred size 1½ cups granulated white sugar ¾ cup light brown sugar, packed ½ cup milk (whole or 2%) 6 tablespoons salted butter 1 teaspoon vanilla extract 1½ cup whole pecans, toasted* ⅓ cup creamy peanut butter
1.
Before starting to cook, prepare the items you’ll need for the pralines to cool: Lay out a piece of parchment, aluminum foil or a silicone baking mat. Also set out an extra spoon. The pralines will cool quickly after they’re finished cooking, so it’s important to have these items ready.
2.
Combine all the ingredients except for the peanut butter in a medium saucepan that holds at least 4 quarts. Using a smaller pan could cause the mixture to bubble over.
3.
Cook the mixture over medium-high heat, stirring occasionally. When it comes to a boil, start stirring constantly. Let it boil for about 3 minutes, until the syrup registers 238°–240°F. on a candy thermometer. During the last 2° of cooking, stir in the peanut butter.
4.
Remove the pan from heat immediately and continue stirring. The mixture will become creamy, cloudy and thick. When the mixture starts to get grainy, the pralines are ready.
5.
Drop spoonfuls of the mixture onto the parchment, using a second spoon to scrape the candy off the first spoon if necessary. Work quickly, as the pralines will set as they cool. Let the pralines cool and harden for at least 10 minutes. The pralines are best within 24 hours, but they will keep in an airtight container for several days.
THE CANDY: CARRIE ABBOTT’S PRALINES Carrie Abbott bought her first praline on a whim, while standing at the cash register of a general store in New Orleans. The texture of the Southern candy—fudgy, but without cream—immediately reminded her of the no-bake cookies that she loved so much as a kid. That memory inspired Abbott, an Indianapolis candy maker, to start whipping up pralines for Frittle, her line of nostalgic treats.
Photos by Kelley Jordan Heneveld
“Any time I’ve asked someone about a favorite candy or sweet, it always goes back to childhood,” says Abbott, who is an Indiana Artisan. “It really just reminds people of a simpler time, where maybe your biggest decision of the day was to pick out candy.”
* To toast pecans, arrange them in a single layer on a baking sheet lined with parchment paper. Bake at 350°F. until golden and toasty, about 5–10 minutes. Keep an eye on the pecans to keep them from over-browning. Cool. Store in an airtight container if using within a few weeks or in the freezer until you need them.
Frittle, the line’s namesake treat, is a bite-size hard candy that is a cross between brittle and fudge (the name is a mash-up of the two). The candy is gluten-free and vegan, and is sold throughout the city. Pralines are available initially at Yats, the Cajun-Creole restaurant in Broad Ripple. At home, pralines couldn’t be easier to make, Abbott says. “It takes away the mystique of how hard it is to make candy,” she says. “Its’ a very forgiving recipe and after only two to three batches you’ll almost be an expert.” Details: For Frittle retail locations, visit FrittleCandy.com. www.edibleindy.com
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from the good earth
the Science of Chevre
At Caprini Creamery, Kristy Kikly does the cheesemaking, and her husband, Mike Hoopengardner, milks and feeds the goats.
Indiana’s newest goat cheese producer draws from biology background BY CAROLINE MOSEY PHOTOS BY KELLEY JORDAN HENEVELD
M
ost would agree there’s an undeniable art to cheese making. But there’s a science to it too, and Kristy Kikly has learned the balancing act.
Kikly, a fulltime scientist with a background in biology, is behind Indiana’s newest goat cheese producer: Caprini Creamery. Along with her husband and 15-year-old daughter, Kikly crafts high-quality chevre and feta at their family farm near Spiceland, about 40 miles east of Indianapolis.
Though they now own nearly 200 goats and make 70 pounds of cheese each week, cheese making wasn’t always the plan. In 2007, Kikly and her family purchased farmland where they eventually made their home and kept goats and llamas as pets. Over time, she and her husband began discussing ways to make the jump from being pet owners to business owners. 22
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“We thought about fibers at first,” says Kikly. “With goats and especially with llamas, that was our first consideration.” After toying with the idea of raising the animals for their coats, Kikly began researching what it would it would look like to produce goat cheese. “I got some books and started playing around in the kitchen,” she says. “I also enrolled in cheese making courses up in Wisconsin.” Relying on her science background throughout the process, Kikly was able to begin making small batches of goat cheese that, to her, had creamier notes than others being produced locally. “We’re raising Nigerian Dwarf goats, which have a higher milk fat content,” Kikly explains. “You get a creamier cheese that way.”
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“We handle the milk very gently for the best possible flavor. It’s not traveling hundreds of miles to get to you, so it’s naturally going to have a much fresher taste.”
This young Havarti-style cheese, one of Caprini’s upcoming hard cheeses, will age 12 weeks before it’s ready.
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Caprini raises Nigerian Dwarf goats, which produce a creamy cheese. This kid was born this past spring.
Confident in her product, Kikly began making larger quantities of cheese and contacting retailers with a track record of supporting local producers. Caprini Creamery (named after the Italian term for “baby goat”) was soon up and running at full speed, with products appearing on shelves earlier this year. Caprini’s chevre and feta can be found at places like Good Earth in Indianapolis and Bloomingfoods in Bloomington, and through Green BEAN Delivery. The goat cheese is available in five varieties, including plain, rosemary, cracked pepper, honey and maple cinnamon. Caprini produces around 40 pounds of chevre and 30 pounds of feta every week. Kikly is experimenting with different types of cheeses now, including aged varieties. “We’ve got some batches of tomme going, which we hope to be able to offer early next year,” she says. Kikly, who maintains her fulltime job as a scientist, relies on help from her husband and daughter to keep operations running smoothly at Caprini. “The day starts pretty early,” she says. “My husband milks the goats twice a day—once at 6:30am and again at 6:30 in the evening.”
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The dairy consists of a milking parlor, a milk house where the refrigerated milk is stored and a pasteurization room. “The dairy operates on a seasonal basis,” Kikly explains, which follows the patterns of the goats’ natural rhythms. “The does [female goats] kid in the spring, and then we milk until winter. The goats rest for the winter before they kid again and we start the process over.” With nearly 200 goats on the farm, Kikly makes sure they stay healthy and active, with plenty of access to pastures. “The health of our animals is important to us. We try to raise them as naturally as possible,” she says. The goats are hormone-free and only given antibiotics when treated for illness. Supporting small, local producers has benefits that reach beyond the economy and sense of community. As Kikly points out, it’s good for the palate, too. “All of our cheeses are made fresh,” she says. “We handle the milk very gently for the best possible flavor. It’s not traveling hundreds of miles to get to you, so it’s naturally going to have a much fresher taste.” Details: For Caprini Creamery retail locations,
visit CapriniCreamery.com.
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edible traditions
Holidays with the Bluebeard Crew From their kitchen to yours, the four owners of this Fletcher Place spot share recipes that make the season bright BY SHAWNDRA MILLER PHOTOS BY KELLEY JORDAN HENEVELD
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n every culture and family, we have them: those tried-and-true holiday recipes that are handed down and changed up by generations over the years. We wouldn’t expect anything less from the four co-owners of Bluebeard, the welcoming Southeast Indy restaurant where history is entwined with the here and now. Every year, Bluebeard’s husband-and-wife co-chefs John and Abbi Adams and their partners Tom and Ed Battista, father and son, mark the holiday first as families. Then, they celebrate as a group, with an annual Christmas night tradition that started in the early days of John’s and Ed’s friendship. In fact, Bluebeard may owe its existence to a mutual trust solidified over many shared meals through the years. Whether it’s John’s grandmother’s traditional Christmas Eve oyster stew (kicked up a notch), Abbi’s mother’s holiday bread
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pudding recipe (with her own twist) or Tom’s family standard of spaghetti and meatballs, holiday meals at these folks’ houses are mouthwatering affairs. Every Christmas night, they get together for a pitch-in to share their Christmas dinner leavings—and judging from the sublime fare at Bluebeard, you can bet there’s nothing left after that smorgasbord. Respect for tradition is evident when you walk into Bluebeard in Fletcher Place, sunlight beaming through the painted windowpanes, the air scented with fresh bread from the inhouse bakery, Amelia’s. The Adamses blend rustic Italian tastes with contemporary touches, resulting in inspired combinations like pork belly confit with collards, white beans and rosemary cornbread. History lives in the décor as well. Just like the recipes that bind families while undergoing various shifts through the years, the renovated 1924 warehouse housing the restaurant and bar is a classic.
“We repurposed as much of the building as we could and kept as much as we could,” Tom says. In the courtyard, guests can sit in the shade of a magnolia at a long table made from the trunk of an Indiana sycamore felled by lightning. The bar’s boot rail is made from a piece of the interurban rail excavated when Virginia Street was torn up for the Cultural Trail. Antique typewriters give homage to native son Kurt Vonnegut: His 1987 novel inspired the restaurant’s name. In all ways, this neighborhood establishment is deeply rooted in the place it finds itself. Curious to see what the Bluebeard crew cooks for the holidays? Turn the page for their recipes. Details: Bluebeard, 653 Virginia Ave., Indianapolis; 317-686-1580; bluebeardindy.com
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Bluebeard’s bartenders create seasonal, Italian-inspired cocktails that pair well with the chefs’ changing menu. Italian and old world European wines are prominently featured on the wine list.
A sense of place is evoked by the boot rail under the bar—a piece of the interurban rail excavated by Cultural Trail work in front of the building—and tables made from a large Indiana walnut tree that was hit by lightning.
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Chefs John and Abbi Adams keep the vibe casual and the standards high.
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We asked Bluebeard’s co-owners to share a few of their traditional Christmas favorites. Family food traditions are equally enduring, and the three recipes we feature here are no exception.
Buttermilk & Brioche
Bread Puddin g
BUTTERMILK & BRIOCHE BREAD PUDDING As a child Abbi Adams turned up her nose at the award-winning bread pudding her mother made every Christmas: Somehow the idea of soaking bread with milk was less than appealing. Once she finally tried it, she was hooked—and now it’s her holiday standard and a regular dessert offering at Bluebeard with seasonal accoutrements. Having mislaid the recipe (and being a creative chef), Abbi modified the dish to make it her own. And does mom approve of her innovations? “No, she thinks it’s dry,” Abbi says with a laugh. But for most, the rich buttermilk sauce should be more than generous. For the lightest, sweetest pudding, Abbi uses buttery brioche buns, which soak up the sauce well. Recipe by Abbi Merriss Adams Serves 12 For the bread pudding: 12 cups cubed day-old brioche 3 cups heavy whipping cream 9 eggs 1½ cups sugar 2 teaspoons cinnamon Large pinch of salt 2 teaspoons vanilla extract ¼ cup well-shaken buttermilk For the sauce: 4 sticks (1 pound) butter 1½ cups buttermilk 2 cups sugar 2 teaspoons baking soda
Stew Oyster Salsify
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1.
Preheat the oven to 350°. Place the cubed brioche in a deep casserole dish that has been greased.
2.
Pour the heavy whipping cream over the brioche; set aside.
3.
Whisk together the eggs, sugar, cinnamon, salt, vanilla extract and buttermilk. Pour the mixture over the brioche and it soak for 15 minutes. Then, push down the bread with a spatula or hands.
4.
Cover with foil and bake about 40 minutes, until golden brown and puffy. Check the middle of the pudding; it should not be eggy.
5.
Uncover and bake for an additional 8 minutes, then remove from oven.
6.
Meanwhile, make the sauce by heating the butter, buttermilk and sugar in a saucepan until the butter has melted and ingredients are incorporated.
7.
With the butter mixture over low heat, add the baking soda and whisk until the mixture is foamy and doubled in volume. Pour the sauce over the warm bread pudding.
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SPAGHETTI AND MEATBALLS Tom Battista grew up in a raucous ItalianIrish household that included his six siblings, Italian grandparents and various pets. Sunday dinner was always spaghetti and meatballs, and “everyone was welcome,” Tom remembers. As the middle child, he was his mother’s helper, so he would accompany his mom to the A&P at 38th and College for round steaks, ground by the butcher while they waited. There was always homemade bread around, so it was no hardship to leave a loaf out overnight to make breadcrumbs.
OYSTER SALSIFY STEW Growing up, John Adams was in the St. Paul’s church choir, along with his entire family, which meant a Christmas Eve spent singing. “We would always have dinner between the Lessons and Carols and the midnight service,” he says. That’s when his grandma would serve oyster stew, along with ham loaf and rye bread. The original was simply milk, butter and oysters, with oyster crackers. Now John carries the culinary baton on Christmas Eve. His version of oyster stew, available in various incarnations on Bluebeard’s winter menu, calls for bacon, a root vegetable like salsify or celery root puréed with white wine, and shaved white truffles for extra decadence. In a nod to Grandma’s pairing, John sometimes serves ham pâté alongside the stew. Recipe by John Adams Serves 8–12
These meatballs were so beloved, they took the place of ham or turkey at every holiday meal, and still anchor Christmas dinner at the Battista table to this day. The key, Tom says, is the right level of cooking grease—a half inch, and no scrimping.
1 pound bacon, diced small 2 cups sliced shiitake mushrooms, destemmed 4 pounds salsify, peeled and diced small 1 head celery, diced small 2 sweet onions, diced small 2 leeks, white part only, rinsed well, diced small 4 cloves garlic, minced ½ gallon shucked oysters, abductor muscles removed 4 cups chicken stock (homemade preferred) 2 cups heavy cream 1 bunch scallion, thinly sliced Italian parsley, chopped, for garnish Truffle oil, for garnish Salt and black pepper, to taste
Recipe by Tom Battista Serves 12 or more 2 pounds ground round steak 2 or 3 eggs 2–3 large cloves garlic, crushed, 2–3 large handfuls breadcrumbs 1 handful sweet basil, chopped Salt and pepper to taste
1.
In a 12-quart pot, render bacon on low heat for 10 minutes. Remove bacon, leaving the fat in the pan.
2 (28-ounce) cans tomato sauce
2.
Bring pot to high heat and add shiitakes, then season with salt and pepper.
1 (12-ounce) can tomato paste
3.
Remove mushrooms, lower heat and add the salsify, celery, onions, leeks and garlic and sweat for 20 minutes.
Bacon grease, for browning
1.
Gently combine all ingredients, except for the bacon grease, tomato sauce and paste.
4.
Drain liquor from the oysters. Add oyster liquor, chicken stock, bacon and shiitakes to the vegetables. Bring the liquid to a simmer, then add the cream. Season to taste with salt and pepper.
2.
Roll the mixture into 1½-inch balls with the palms of hands.
5.
Right before serving, add oysters to the simmering liquid. Lower heat and poach oysters for 2–3 minutes, depending on their size. Stir in the scallions.
3.
Aggressively brown in an iron skillet with bacon grease, ½-inch deep (Crisco shortening can be used if you don't have bacon grease). Turn the meatballs with tongs to brown evenly.
6.
Ladle into bowls and garnish with parsley, truffle oil and cracked black pepper.
4.
Place browned meatballs in a large saucepan. Add the tomato sauce and tomato paste. Simmer for 3–4 hours, adding water as needed.
5.
To serve, spoon over pasta cooked al dente.
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liquid assets
Juicy Details
Whether you’re detoxing or just thirsty, Natural Born Juicers has the drink for you BY AMY LYNCH PHOTOS BY KELLEY JORDAN HENEVELD
N
atural Born Juicers is not your average juice bar. Then again, husband-and-wife owners Corey and Laura Beatus are not your average juicers.
For starters, take the name of their shop, at City Market in downtown Indianapolis.
“Corey and I dressed up as characters from Natural Born Killers one Halloween; we decided then that Natural Born Juicers would be a perfect name for our juice bar,” Laura says. “We aren’t the most delicate or quiet human beings, so we wanted to build a space where we have the freedom to be loud and rough and throw things around. Plus, juicing is kind of a violent way to process fruits and veggies, so it seemed appropriate!” Natural Born Juicers crafts juices that are loaded with nutrients and offers bottled-juice cleansing and detoxing programs designed to jumpstart your health. But unlike some counterparts across the country that take a Zen-like approach, Natural Born Juicers does it all with an edge. Laura and Corey met 12 years ago while both worked at Lucky’s Juice Joint in New York City, where they fell in love with juicing— 30
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and with each other. After getting married in 2007, Laura and Corey began to dream of running their own business. They hit the road in 2008, selling their juices at traveling music festivals before settling in Indianapolis (Laura’s hometown) a year later to try their luck on the farmers’ market circuit. Their juices proved so popular, City Market director Stevi Stoesz approached them about taking a permanent booth at the market, which they did last year. These days, their customers can order from a menu of around 20 different juices and smoothies, the most popular being the Ultimate Greens, a vitamin-packed blend of apple, lemon, ginger, celery, cucumber, parsley and dark leafy greens. The shop sources locally as often as possible from Growing Places Indy, Beasley’s Orchard, Wildflower Ridge Honey and other Indiana producers. Customers are able to customize drinks, too. “Juicing is an intuitive process,” she says. “We love it when people make up their own recipes.” To maximize the health benefits, Laura recommends drinking freshly processed raw juice within an hour. Meanwhile, pressed juices that have been bottled have a three-day nutritional shelf life. Natural
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“When you juice, you’re consuming the vitamins and minerals of more veggies and fruits than you’d be able to eat in one sitting, Your stomach doesn’t have to work at digesting, so all the nutrients are immediately and easily absorbed.”
Carrots, apples and oranges make up the Multivitamin juice at Natural Born Juicers.
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Corey (left) and Laura Beatus are the husband-and-wife team behind Natural Born Juicers, where they offer fresh, raw juices to go and bottled juices that have a shelf life of three days.
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Born Juicers offers a popular three-day pressed juice cleanse program that Laura says helps kick junk food cravings. “When you juice, you’re consuming the vitamins and minerals of more veggies and fruits than you’d be able to eat in one sitting,” she adds. “Your stomach doesn’t have to work at digesting, so all the nutrients are immediately and easily absorbed.” What’s next for Natural Born Juicers? Laura and Corey will start retailing bottled pressed juices from their City Market location and at the Indy Winter Farmers’ Market. “Someday, we’d love to offer home delivery,” Laura adds. “We’d also like to open a second location in Broad Ripple as soon as the universe allows us to.” Details: Natural Born Juicers at Indianapolis City Market, 222 E. Market St.; 317-797-4254; NaturalBornJuicers.com
Recipes from Natural Born Juicers Readily available—and delicious—seasonal ingredients offer great juicing opportunities, and their own health benefits. Try these recipes on for taste:
THE HARVEST (makes approximately 16 ounces) 2 apples 4 to 6 carrots ½ to 1 sweet potato Dash of cinnamon (optional)
“Apple reduces damage caused by free radicals, and also reduces the amount of oxidative stress in the body and boosts heart function,” Laura says. “Sweet potato is high in potassium, vitamin C and beta carotene, great for the skin.”
REDS AND GREENS (makes approximately 16 ounces) 2 or 3 apples ½ beet 1 to 2 cups of cabbage 2 to 6 leaves of kale, collard and/or chard (depending on size and personal taste)
“Leafy greens have the most concentrated nutrition of any food,” Laura notes. “They have more absorbable calcium than dairy products, and abundant amounts of vitamin K and magnesium.”
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sweet spot BY SARAH SUKSIRI PHOTOS BY KELLEY JORDAN HENEVELD
Edible Indy takes you on a tour through the Endangered Species Chocolate factory on Indy’s west side, a place where the smell of chocolate greets you at the door. This may not be Willy Wonka’s place, but Endangered Species is still doing unbelievable things. The company supports fair trade and gives 10% of their net profits to global wildlife conservation and humanitarian efforts. Endangered Species makes dozens of varieties—most of them dark chocolate with 70% or higher cocao content and some of them organic—flecked with espresso beans, goji berry, hazelnut toffee and more. Edible Indy dropped in on a day when two chocolates were being made: bars of dark chocolate with mint, and individually wrapped squares of dark chocolate with peppermint crunch, a holiday specialty. Here’s an inside look inside Endangered Species and how its chocolate is made.
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sourcing
The blocks are melted down in stainless-steel tempers. Once melted, inclusions—such as the mint flavor in the holiday tiles or the cranberries and almonds found in one of their most popular bars—are added to the mix. Although it’s hard to imagine something that wouldn’t taste better in chocolate, Larry Phillips, director of production and resident chocolatier, says pineapple and chile pepper were two test kitchen ideas that ultimately did not make it to production.
An average day at the factory produces 64,000 bars—or six tons—of chocolate. Every Endangered Species chocolate bar begins as a pinkish or purplish cacao pod that is then dried, roasted and hulled off-site to transform it into the cocoa that arrives at the factory in huge blocks. Cacao is sourced from ethical farms in Africa, Ecuador and the Dominican Republic.
melting & mixing www.edibleindy.com
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Here, the chocolate is poured into molds to cool and harden. Endangered Species Chocolate reuses and washes the molds with a wind-powered, recycled-water washer.
Not only does the chocolate have a minimal carbon footprint, it’s also certified vegan and gluten-free, and all truck delivery routes are planned for maximum efficiency.
molding & cooling Cooled chocolate travels down a conveyor belt for quality control. Workers inspect the chocolate, and each piece passes through a metal detector to make sure no unwanted inclusions were accidentally added. Other chocolate manufacturers who source their cacao in conflict zones have been known to find bullets in their chocolate.
Endangered Species’ product labels are Forest Stewardship Council Certified and use recycled materials, water-based inks and chlorine-free bleaching. Each bar features a unique endangered species in its design.
packaging 36
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Holiday tiles—dark chocolate with peppermint crunch—await packaging.
sorting
The finished, wrapped and packaged chocolate will make its way to stores and distributors.
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farmers’ market
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directory
edible events
Bloomington Winter Farmers’ Market Saturdays, 9am-Noon December through March Harmony School, 909 E. 2nd Street, Bloomington localgrowers.org/wintermarket
DECEMBER
Green Market at Traders Point Creamery Saturdays, 9am-Noon November through April 9101 Moore Road, Zionsville tpforganics.com Harvest Market at the Fairgrounds 1st & 3rd Saturdays, Nov. through April, 10am−1pm 620 N. Apple Street, Greenfield Inside show area hancockharvestcouncil.com Indy Winter Farmers’ Market Saturdays, 9am-12:30pm Nov. 10-April 27 222 E. Market Street, Indianapolis indywinterfarmersmarket.org Musgrave Orchard December Farmers’ Market Saturdays, 10:30am-2:30pm December only 8820 N. Old State Road 37, Bloomington corefarmscsa.org RedBarn Farmers’ Market Saturdays, 8am Year-round, weather permitting; indoor/outdoor 71 Parkview Road, Nashville redbarn-jamboree-rv-park.com
GRILL & SWILL What: Dish on vino with Derek Gray, owner of GrayBull Organic Wines Inc., while tasting dishes that complement each wine, prepared by Chef JJ. When: Dec. 7, 6:30pm Where: Chef JJ's, 1040 Broad Ripple Ave., Indianapolis Cost: $65 Info: chefjjs.com
BREW BRACKET IV What: Sample 16 amber beers from breweries throughout the state and vote for the best one. Participating breweries include Fountain Square Brewery, Bloomington Brewing Co. and Powerhouse Brewing Co. of Columbus. When: Dec. 8, 12:30 pm Where: Indiana State Fairgrounds Cost: $35 ($5 for designated drivers) Info: brewbracket.com
12 CHEFS OF CHRISTMAS What: This beer pairing dinner features brews from Flat 12 Bierwerks and dishes created by chefs from across the city, including Regina Mehallick from R Bistro, Brad Gates from the Pantry at Brad Gates Catering and Nick Carter from Black Swan Brewpub. When: Dec. 15, 7–10pm Where: Indianapolis City Market, 222 E. Market St., Cost: $125–$150 Info: indycm.com
CHRISTMAS ON THE FARM AT TRADERS POINT CREAMERY What: Celebrate the spirit of a country Christmas with fresh farm food and drinks, the festive Green Market, live music, and a visit with Old St. Nick and his live elk. When: Dec. 15, 9am-2pm Where: Traders Point Creamery, 9101 Moore Road, Zionsville Cost: Free Info: tpforganics.com
ARTISANO’S OLIVE OIL AND AMELIA’S BREAD TASTING What: Sample Artisano’s Olive Oil and Amelia’s Bread at this Slow Food Indy event. When: Dec. 15, following Indy Winter 38
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Farmers’ Market Where: Indianapolis City Market Cost: Free (Slow Food Indy always accepts donations) Info: slowfoodindy.com
CHEF JJ’S COOKING CLASS: HOLIDAY ENTERTAINING, SPECIAL PROTEINS AND SIDES What: Learn how to prepare exciting sides and proteins for your holiday gatherings. When: Dec. 18 Where: Chef JJ’s, 1040 Broad Ripple Ave., Indianapolis Cost: $55 Info: chefjjs.com
JANUARY CHEF JJ’S COOKING CLASS: RIBS What: Learn to achieve that tender, juicy, fall of the bone rib. When: Jan. 8 Where: Chef JJ’s, 1040 Broad Ripple Ave., Indianapolis Cost: $55 Info: chefjjs.com
CHEF JJ’S COOKING CLASS: PIZZA What: Cooking pizza on the Big Green Egg is not only super easy, it’s also super fun. When: Jan. 22 Cost: $55 Info: chefjjs.com
INDIANA HORTICULTURE CONGRESS What: This convention and trade show for crop growers features educational programs and networking events. When: Jan. 22-24 Where: The Wyndham Indianapolis West, 2544 Executive Drive. Cost: From $65 Info: inhortcongress.org
BREWERS OF INDIANA GUILD WINTERFEST What: Sample beer from dozens of craft breweries in Indiana and beyond. When: Jan. 26 Where: Indiana State Fairgrounds Info: brewersofindianaguild.com
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advertiser Directory SLOW FOOD INDY ANNUAL MEETING AND PITCH-IN What: Slow Food Indy promotes central Indiana's food culture with events and volunteer opportunities that focus on good, clean, and fair food for everyone. When: Jan. 27 Where: TBA Cost: Open to public Info: slowfoodindy.com
FEBRUARY CHEF JJ’S COOKING CLASS: STEAK What: From preparing to cooking to finishing, learn about the perfect steak. Also, learn how to tell the difference between dry and wet aged beef. When: Feb. 5 Where: Chef JJ’s, 1040 Broad Ripple Ave., Indianapolis Cost: $55 Info: chefjjs.com
CHEF JJ’S COOKING CLASS: LOVE AT FIRST BITE What: Brush up on your cooking skills, on some of your favorite dishes for this Valentine’s Day. When: Feb. 12 Where: Chef JJ’s, 1040 Broad Ripple Ave., Indianapolis Cost: $55 Info: chefjjs.com
PARKE COUNTY MAPLE SYRUP FAIR What: Eat pancakes and other maple syrup treats at this annual festival, which marks the tapping of the trees to harvest syrup. Off-site tours of maple syrup camps are offered. When: Feb. 23 & 24 and March 3 & 4 Where: Parke County 4-H Fairground, 1472 North U.S. Highway 41, Rockville. Info: coveredbridges.com
Fruits: Apples
Our heart felt thanks to all of our advertisers for their support in helping to grow and sustain Edible Indy and our community. Please make a point of supporting these businesses and organizations. American Harvest American Harvest — A distinctly smooth and silky spirit with a crisp, clean taste. Certified organic and proudly handcrafted in small batches in the USA. americanharvestspirit.com A. Arnold World Class Relocation 8161 Zionsville Road Indianapolis, IN 46268 870.5777 aarnoldmoving.com Artisano’s Oils and Spices 1101-B E. 86th Street Indianapolis, IN 46240 251.4100 artisanosoils.com Best Chocolate In Town 880 Massachusetts Avenue Indianapolis, IN 46204 636.2800 bestchocolateintown.com Bloomingfoods 3220 E. 3rd Street 316 W. 6th Street 419 E. Kirkwood Bloomington, IN bloomingfoods.coop Buy Fresher: Piazza Produce, Inc. 5941 West 82nd Street Indianapolis, IN 46268 872.0101 buyfresher.com Chef JJ’s Backyard 1040 Broad Ripple Avenue Indianapolis, IN 46220 chefjjs.com
Green B.E.A.N Delivery 377.0470 greenbeandelivery.com Heirloom Ventures, Inc. PO Box 30168 Indianapolis in 46230 www.heirloomventures.com info@heirloomventures.com 698.8488 Indy Winter Farmers Market Located in The Platform, in the West Wing of the Indy City Market 202 E. Market Street Indianapolis, IN 46204 indywinterfarmersmarket.org Pogue’s Run Grocer 2828 E. 10th Street Indianapolis, IN 46201 426.4963 poguesrungrocer.org Traders Point Creamery 9101 Moore Road Zionsville, IN 46077 733.1700 tpforganics.com Upland Brewing Company 350 W. 11th Street, Bloomington, IN 47404 812.336.2337 4842 N. College Ave, Indianapolis, IN 46205 317.602.3931 uplandbeer.com Zionsville Dentistry 1020 West Oak St. Zionsville, IN 46077 873.5344 zionsvilledentistry.com
in Season
Vegetables: Arugula, broccoli, Brussels sprouts, chard, greens, kale, leeks, radishes, spinach, turnips In addition, our local farmers hold back produce to provide during these months. So you may find beets, carrots, garlic, onions, parsnips, potatoes and winter squash.
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last bite
The sweetest season
CHOCOLATE MACAROONS Recipe by Audrey Barron Yields approximately 25 macaroons 1½ cups dried coconut flakes ½ cup organic cacao powder ¼ cup carob powder
BY AUDREY BARRON
½ cup local organic maple syrup 2½ tablespoons coconut oil, melted ½ tablespoon vanilla extract
I
’ve always loved this season—a time for bundling up, snuggling with your loved ones and enjoying the season of giving and peace.
The holiday season is also a time of celebration and sharing through food, so I want to share with you one of my favorite recipes. These chocolate macaroons take minutes to make and are brimming with nutrients to support your immune system at the time of year when you need it most. Feel good about serving these sweet treats to your family and eating more than one yourself.
Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing services and education. BeOfBliss.com
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1.
Mix all ingredients together in a large bowl until incorporated.
2.
Roll into balls, using approximately 1 tablespoon of the mixture per macaroon.
3.
Dehydrate at 110° for 4–8 hours, depending on how soft or hard you like your macaroons. If you don’t have a dehydrator, freeze the macaroons or set the oven at its lowest temperature and gently heat for 1 hour, then let cool.
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Photo by Christina Richey
¼ teaspoon sea salt
