everything you need for a memorable feast.
Hoosier Thoughts
Family. That’s at the heart of our winter issue. Whether it is kin or your selected family, it’s one and the same. In this issue we bring you new additions to this unit we hold so dear. We introduce you to a family of Hoosier artisans who offer recipes, DIY ideas and products all to make the winter season full of warmth. Stir some of Best Boy & Co.’s Chili Hot Fudge into your hot chocolate; cut a loaf of bread on one of Alan Poorman’s cutter boards; gift your neighbor with some homemade butter wrapped in parchment paper; or simply order “The Tour” holiday board from Goose the Market to reflect localness within your own home.
Being a Hoosier and selecting to support these local artisans gives meaning to family. For us, family is community and community is family. Our goal is to spread the word about building the Hoosier economy one dollar at a time, one person at time. Making the choice to be local is a good one. By doing so, you make a difference and continue to make our family stronger. All it takes is knowing and understanding, then taking the leap of faith and diving in.
We hope you will dive into this issue and pay it forward. From our family to yours, we wish you a happy holiday season of eating, drinking and being local.
Hoosier Hugs, Jennifer & Jeff
FROM THE EDITOR S TABLE
It only seems right to begin my journey as managing editor of Edible Indy with fall in full swing and winter right around the corner. It s one of my favorite times of the year. It s when we gravitate towards comforting dishes and drinks that warm our bellies, and fast-approaching holidays draw us closer to friends and family.
We kept this in mind with our winter issue, which features soothing original recipes to share with loved ones, local artisans who are crafting high-quality foods you can gift or simply enjoy yourself and much, much more.
Bringing together my first issue with owners Jeff and Jennifer has reminded me of how much I love this state, where I was born and raised, and the growers, artisans and consumers who are teaching us more each day about what they have to offer. I m constantly amazed and thrilled by those who dare to ask questions like “Who made this?” and “Where did this come from?” There is a great deal going on with local food culture here in central Indiana and it s rewarding to be part of a publication that places this before all else.
Please enjoy our winter issue cover to cover. Make one of the recipes. Call a friend and tell them about a food artisan you saw featured in this issue and how you want to try their products. Read the ads and decide to taste something new. If you do only one of these things you ve become part of local food culture and your community, and I promise you it will feel good.
All best,
Kylee Wierks, Assistant Managing Editor
Megan Tarter, Assistant Managing Editor
Jenny Mae Hinkle, Photography / Video Savannah Snyder, Graphics
advertising
Katie Hopper: katie@edibleindy.com
Audra Sternberg: audra@edibleindy.com
Jennifer Rubenstein: jennifer@edibleindy.com, 317.489.9194
Please call or email to inquire about becoming a member of our advertising partnership and show your support for the local food culture in central Indiana. contact us
Edible Indy PO Box 155 Zionsville, Indiana 46278 317.489.9194
info@edibleindy.com
Rachel D. Russell Managing Editor editor@edibleindy.com
Give the gift of Edible Indy to someone—even yourself—delivered right to your door! $32 for one year (four issues) or $52 for a two-year subscription (eight issues). Subscribe online at EdibleIndy.com
Edible Indy is published quarterly (March, May, September and November). Distributed throughout Central Indiana and by subscription elsewhere. Subscriptions are $32 for one year/four issues and can be purchased online at EdibleIndy.com or by check to the address above.
Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.
No part of this publication may be used without written permission from the publisher. © 2014 all rights reserved.
Photo by Kelly MacKinnon
Public Greens: An Urban Kitchen on a Mission
WRITTEN BY CHRISTINA PIPPEN AND MARTHA HOOVER • PHOTOGRAPHY BY STACY NEWGENT
Public Greens is an urban, green-focused cafeteria with a community focus. A one-of-a-kind for-profit restaurant, Public Greens dedicates 100% of its profits to The Patachou Foundation, which feeds at-risk and food insecure children in the Indianapolis community. Situated at the head of the Monon Trail, the city-wide walking and cycling public greenway, Public Greens will employ a dedicated farmer for the block-long grounds, fully planted with crops and edible flowers used in the restaurant and in the feeding program of The Patachou Foundation. The menu will feature locally grown produce, humanely raised proteins and house made desserts, all served in a modern cafeteria style.
Patachou Inc., the parent company of Public Greens, operates 10 other restaurants in Indianapolis. Said its owner, Martha Hoover, “We felt that it was time to stop asking the same questions in the community—it was time to make a real difference by doing, rather than just writing a check.”
Patachou Inc. has a deep commitment to sustainability throughout the company. Similar to its sister restaurants, Public Greens will practice co-mingled recycling, composting, water conservation, bike parking and will house a chicken coop.
Public Greens is now open for lunch and dinner at 64th Street and Cornell on the Monon Trail, Broad Ripple.
To learn more about the foundation visit ThePatachouFoundation.org or PublicGreensUrbanKitchen.com.
At left: Joe Huff, Public Greens Farmer, and @publicgreens
Two Men Kissin’
A RECIPE BY JESSIE LEE
PHOTO BY MICHAEL SCHRADER
We are by no means purists at Milktooth and we love to mix with wine, which is the main element showcased in this cocktail. The tartness from the Concord grapes this season—which I have long awaited since last year—really makes this drink what it is. Though we rarely muddle here, it’s well worth an extra minute for this delightful cocktail, which also uses a small bit of bourbon and Indiana seasonal local cider right from the orchard. This drink is light enough for brunch, an afternoon lunch, or to end the day at sunset, and has enough flavor and complexity to satisfy the palate of an educated drinker. The lavender adds an element of bright floral herbality that complements the wine and grapes. Mixing fermented grape and fresh grape is, of course, a very playful combo, and very Milktooth.
1½ ounces Prinz von Hessen Riesling Weingut Kabinett trocken Rheingau, 2007
¾ ounce local orchard cider
½ ounce Four Roses Single Barrel Kentucky Straight Bourbon Whiskey
1 dash simple syrup
4 Concord grapes
1 liberal pinch fresh lavender
Muddle fresh ingredients with whiskey; add ice and remaining ingredients. Shake for 12 seconds, filter lightly over new ice in a large wine glass. Enjoy!
A true Indiana artisan making local products that make a difference.
WAYNE SHIVE, BEST BOY & CO.
BY CORTTANY BROOKS
In 2007, Best Boy & Co. started as a tiny boutique operation—Wayne Shive filling small jars with his homemade dessert sauces to share with friends and family. He expected train wrecks along the way as his business grew. Instead, one astonishing success followed another.
“The first product hit the shelves in 2009. In the meantime, we were perfecting the recipe and designing the label. The products are all-natural and use local ingredients whenever possible,” says Shive.
Today, Best Boy & Co. is an officially designated Indiana Artisan producing nearly 18 individual food products, made in small batches at a commercial kitchen in Columbus, and sold at nearly 50 locations in Indiana. Its lineup includes dessert sauces, barbecue sauces, three-spice blends and a deli-style mustard. Shive is very proud to have been awarded this year’s International Gold Medal for the best stone-ground mustard. There were over 750 mustards submitted to the contest, stunning Shive on his first-time entry.
All products are labeled and capped by hand while Shive personally takes part in distribution. Their goal is to produce the best food and taste possible with the highest-quality ingredients, just the way Shive insisted, while making a positive impact in the world.
“I thought Indiana needed its own Paul Newman,” he says. “I’ve always had this creative bug in me.”
Shive strives to continually raise the bar and provide unparalleled foods and he knows how important it is to “look beyond our kitchen window.” In this spirit, 100% of profits are distributed to qualifying 501(c)(3) charities and organizations benefiting children and families, like the American Red Cross, the Enough Project, Doctors Without Borders and the International Crisis Group. Their mission is to support humanitarian efforts locally and abroad.
“I don’t even pay myself,” Shive says. “All profits go to charities to the betterment of families and children.”
Shive’s craft was manufacturing, his passion is food, and his love is his family and friends. But his heart and soul are dedicated to helping make the world a better place. His commitment to philanthropy is clear: He used his influence, gave financial resources and volunteered his time after retirement to advance humanitarian causes around the world. He is a man of abundant good humor, generosity and humility, which clearly shines through in Best Boy & Co. As for the name and logo, Shive had the idea to name the company after his and his wife’s nickname for their Boykin spaniel, Best Boy.
To help launch the shopping season, the Indiana Artisan Holiday Marketplace, co-hosted by Shive, will take place November 29 and 30 at the Grand Wayne Center during Fort Wayne’s HolidayFest. It will feature nearly 75 art and food artisans, many of them recognized as the best in Indiana, and will encourage guests to sample an array of craft foods in addition to meeting visual artists.
Best Boy & Co. products are available at BestBoyAndCo.com, locally at high-end retail businesses and at the Crestwoods Frame Shop and Gallery, a business he and his wife, Ann, own in Roanoke.
Corttany Brooks is a junior at Ohio University and a contributing writer for Edible Indy. She is earning degrees in journalism and political science and hopes to find a job after graduation that will allow her to apply her knowledge of communications with her love of healthful living.
Left: Wayne Shive graduated from Tri-State University (now Trine University) in Angola, Indiana, and currently serves on its board.
Made in Indiana: 100% of profits are donated.
Photos courtesy of Best Boy & Co.
Left: Award-winning Stone-Ground Mustard. Right: A trio of Hot Sauces
What’s in Season?
Local chefs cook up recipes for Edible Indy
Making the Most of Seasonal Favorites
Celery Root Risotto
Recipe courtesy of Chef Alan Sternberg, Cerulean Indianapolis, Photo by Audra Sternberg
1 cup cut celery root
¼ cup white wine
½ cup vegetable or chicken stock
1 tablespoon mascarpone cheese
2 tablespoons shredded Parmesan cheese
Salt, to taste
Korean black bean baste (available at Asian markets), as needed
¼ cup small-diced Granny Smith apples
Celery leaf (optional)
Cut the celery root into small rectangles to mimic the appearance of rice. Try to keep them as consistent as possible to ensure even cooking.
Sauté the cut celery root in small saucepan for about 1½ minutes on medium heat with enough oil to very lightly coat the bottom of the pan.
If there is excess oil, pour it off through a small-mesh strainer into a small glass or metal bowl. Allow the fat to cool completely and then throw away. Do not put fat down the drain.
Return the celery root to the pan and deglaze with ¼ cup white wine. The white wine needs to reduce until the pan is almost dry. If you have a gas stove, remove pan from burner and add wine away from flame. As the wine reduces, slowly stir it with a spoon.
After wine is cooked off almost completely, but before the celery root starts to stick, add ¼ cup of stock and reduce until dry just like the wine process, stirring as needed. Season risotto with a little bit of salt.
Repeat the stock step again but add the mascarpone cheese when the stock is halfway reduced. It should melt into the mixture as it cooks and give it a creamy texture.
After the stock is reduced completely, turn heat off and remove the pan from burner. The pan will still be hot and will continue cooking. Stir in the Parmesan cheese. This should bind it and help make it extremely creamy. Taste after desired texture achieved for seasoning.
Plate with a small, thin circle of Korean black bean paste in middle of plate. This paste is rather salty so use cautiously. Spoon risotto into middle of circle to serve. Garnish with diced apples and celery leaf.
Dove and Eggs with Maple Benedict
Recipe and Photo courtesy of Michelle Cain, “CookIN’ Gone Wild”
Serves 2
6 dove breasts
1 teaspoon seasoned salt
3 minced garlic cloves
2 tablespoons minced mint
Lemon zest
2 cups chicken stock
4 tablespoons butter
1 minced shallot
2 tablespoons flour
¼ cup real maple syrup
1 shot apple juice
4 thick slices of French bread
2 eggs
Coat dove breasts with seasoned salt and leave at room temperature for 15 minutes. Make mint topping by mixing garlic, mint and lemon zest. Set aside.
Pour chicken stock into a small saucepan and simmer. Heat 3 tablespoons of butter in a medium frying pan over medium-high heat and add dove breasts to sear on each side. The first side should cook for 3 minutes. Then flip and cook for an additional minute on the other side.
In the same pan that the doves were cooked in, add the shallot and cook for 1–2 minutes. Add in the flour and remaining butter and stir continuously, making a roux, for 1–2 minutes. Add in the stock, stirring constantly. Bring sauce to a boil then add maple syrup and apple juice. Let reduce down at a slow boil until it reaches gravy consistency.
Toast bread slices and cook your egg either over-easy or over-medium. Place bread on plate, place gravy on top of toast, add 1 egg and 2 dove breasts. Top with mint sauce.
Shiitake Ice Cream
Recipe and Photo courtesy of Chef Erin Kem, R Bistro
Makes about 2 quarts
1 quart milk
1 quart heavy cream
1–2 pounds dehydrated shiitake mushroom stems
1 pound sugar
14 egg yolks
Place milk and cream in heavy-bottomed, non-aluminum saucepan. Scald mixture until bubbles form around edges. Add shiitake stems and turn off heat. Cool mixture and let stems steep in cream in refrigerator overnight to intensify mushroom flavor. Strain mixture the next day and return to heat. While cream is warming, beat sugar and egg yolks with a whisk until mixture is smooth. Pour warm cream over egg mixture, whisking constantly. Return to pan and cook over low heat to avoid curdling. Cook until mixture coats back of a spoon. Strain to remove any lumps. Cool completely. Churn in ice cream maker according to manufacturer’s instructions.
Home Roasting with an Air Popper JUST SAY NO TO COMMODITY COFFEE
BY SCOTT DAFFORN, LIBERATION ROASTING COMPANY • PHOTOGRAPHY BY JENNY MAE HINKLE
Home roasting is a fun and interesting way to guarantee you have the freshest coffee available. There are a few doit-yourself approaches, but one of the easiest methods requires little more than an air popcorn popper. Despite relatively small roast batches of approximately four ounces, this method yields consistently even roasts.
To get started you ll need green coffee beans, an air popper, a colander and a Mason jar (although a sealable plastic sandwich bag will suffice). Green coffee beans are difficult to find locally, but are easy to track down on the Internet. I highly recommend SweetMarias. com, but there are many other options, for example Roastmasters. com and BurmanCoffee.com. Wherever you source your beans, I
suggest getting one pound each of at least a few varieties. Not only will this give you experience roasting different beans, but it also means variety in what you brew and drink.
Before you re ready to roast, read the manufacturer s instructions to determine your popper s capacity; the recommended capacity of popcorn equally applies to the green coffee beans. Using much less or more than that means you ll get an uneven roast, leading to poor-tasting coffee. And because the roasting process produces some smoke, I recommend setting up in your garage or outdoors.
Pour your measured beans into the popper and turn it on, leaving the lid attachment off for now. You may need to shake it periodically for the first minute or so to ensure the beans rotate as they should. Look inside the popper about every minute to observe your beans changing color, from green to yellow to cinnamon stages. As the beans roast, they will begin to shed some of their mucilage, at which point it s fine to put the lid on your popper so the discarded chaff won t fly out.
The beans will darken progressively during the roast and eventually reach what is called “first crack” (the popping sound is like a quieter version of popping popcorn). When the cracking sound subsides and the vented chaff has slowed or stopped, it s time to turn off your popper, remove the lid and pour the roasted, hot beans into your colander. Shake the beans around in the colander for 30–60 seconds to cool. Pour the beans onto a plate until they ve cooled completely then transfer them to a Mason jar.
Congratulations, you ve just roasted coffee all by yourself!
Roasted beans emit carbon dioxide for roughly 24 hours after roasting, so for the first 12–24 hours do not fully tighten the lid so CO2 can escape. Oxygen is the biggest enemy of roasted coffee, so be sure to keep the jar sealed after the initial resting period. The only thing left to do is grind, brew and enjoy your coffee.
Liberation Roasting Company is open to the public on Saturdays from 11am to 3pm. Stop in to discuss roasting, taste samples, buy fresh roasted coffee or chat with their laid-back crew. Visit LiberationRoasting.com for contact information or to make an appointment to visit on a different day.
Scott Dafforn is co-owner of Liberation Roasting Company, located in Fountain Square. When he isn’t introducing people to the wonders of fresh-roasted coffee, Scott can sometimes be found writing about himself in the third person.
CityRoast—prominentnuance.BeyondFullCity— coffeeisbitter, lacksnuance.
The influence food and chakras have on your body
Fueling Your Chakras
BY WENDELL FOWLER
It s culturally ingrained that you must see, feel, taste or smell something before accepting its existence, but simply because you cannot see something doesn t necessarily mean it doesn t exist. The world is full of hidden forces and phenomena.
For instance, according to Hindu and yoga teachings, chakras are human energy centers located along the body s central channel from the base of the spine to the top of the head. There are seven chakras, perceived as whirling, wheel-like vortices through which measurable universal / cosmic energy flows into and out of us.
Einstein proved the stored light energy from foods we eat has measurable effects on your biological functions and nothing is ever at rest. The entire universe vibrates at various frequencies, including you your thoughts, your emotions and your food and the higher the vibration, the better. When parts of your body become stressed or diseased, they re unable to vibrate at their optimum frequency.
Conventional grocery-store produce has little cosmic energy and vibrates at a low frequency. Fresh, local foods that share colors with the chakras carry higher balancing, good vibrations. Harmonization and balance is essential in achieving your divine, mental, physical and spiritual competences.
Like sunlight in a drop of water, chakras are the colors of the rainbow. You have such a sun inside, painting your seven chakra energy centers red, orange, yellow, green, blue, indigo and violet. Foods that directly relate to each chakra are connected by color, which vibrates at a frequency harmonious with the color vibration of each chakra.
Attracted to and crave specific foods? It s a signal to feed that chakra. If you crave red meat or red vegetables, focus on your red chakra to see what s out of balance. If you crave oranges, then you can clear out your orange chakra by satisfying the hankering. Your body s intelligence tells you precisely what food it requires. Listen to that intelligence.
Red, the Root Chakra, at the base of your spine, is the color of vitality, strength and courage. This chakra influences your large intestine, lymph and blood, the circulatory system, and improves the efficiency of adrenals, colon and legs. Feed it clean, local red meats, tomatoes, apples, red peppers, watermelon, red capsicums, red radishes, strawberries, rhubarb, cherries, red grapes, raspberries, chili powder and almonds.
Orange, the Sacral Chakra, located between the pubic bone and navel, is the color of sexual passion, creativity and tolerance. Orange controls your reproductive and excretory system, hips, sacrum, genitals, lower intestine, bladder and kidneys, and the lower back. Savor juicy oranges and cantaloupes, carrots, squash, sweet potatoes, raw honey, walnuts and non-GMO corn.
Chakras
Yellow, the Solar Plexus Chakra, between the navel and the heart, balances your digestive system, liver and gall bladder, pancreas and sympathetic nervous system. Yellow relates to emotions, personal power and ego. Eat curry, whole grains, yellow pumpkins, mangoes, pineapples and yellow peppers
Green, the Heart Chakra, located at the heart center, is associated with your heart, hands and arms, thymus and vagus nerve. The heart chakra assists in waste elimination, digestion, balances blood sugar levels and your immune system. It represents acceptance and nurturing and controls emotions of love, self-acceptance, social identity, compassion, peace, kindness and equality. Feed it dark leafy greens, cilantro, basil, peas, avocados, green apples, broccoli and green pears
Blue, your Throat Chakra, at the base of your throat, oversees your throat, ears, thyroid and parathyroid, skeletal system, bone efficiency, ligaments, cartilage and connective tissues. Blue denotes inspiration, expression, loyalty, energizes communication and self-expression. Feed it purple and blue produce like blueberries, eggplant and purple cabbage
Indigo, your Third Eye, centered slightly above and between your eyebrows, nurtures your brain, pineal and pituitary glands, endocrine system and eyes. Indigo vitalizes intuition and self-awareness, knowledge and understanding. This sixth chakra will respond to purple asparagus, grapes and eggplant. Consuming alcohol, tobacco and other drugs can deteriorate this most sacred chakra.
Violet / white, the Crown Chakra, situated at the top of your head, is connected with your cerebellum, spinal cord, brain stem, sense organs and spirit. Violet represents universal love, altruism, understanding, inspiration, selfunderstanding and peace of mind. Your crown chakra controls your emotions of personality and thought. This chakra loves fasting and responds to mushrooms, plums, moonlight, sunshine, fresh air and love energy.
Open your mind and mouth. Believing is indeed enlightened seeing. Attend to your emotional and dietary cravings. Accept that your body is a miracle only you can steward with mindful consumption of fresh, clean, highly vibrational seasonal food fare sourced from Indiana family farms.
Chef Wendell, the vegetarian elder of our community, is a motivational speaker and lecturer, WISH-TV host, food journalist and author. Overcoming obesity, self-abuse and heart disease, Chef Wendell is on a Hippocratic mission to get Hoosiers to support and eat fresher, local foods. Follow him at ChefWendell.com, Facebook.com/ wendell.fowler.16 or on Twitter @wendellfowler.
december 2 & 3, 2014
From the Good Earth
Michelle Cain, Fish Biologist, Harvester and Gourmet Cook
BY MEGAN TARTER PHOTOGRAPHY BY MICHAEL CARNEY
Hosting a gourmet game cooking show on YouTube wasn t part of Michelle Cain s plans, but the host of “CookIN Gone Wild Field to Table” enjoys using her experience in the field and kitchen to do just that.
Michelle grew up on Snow Lake in Steuben County; her childhood was spent on the lake with her family, boating and fishing. When she started school at Ball State University, the influence of the lake on her childhood helped her realize wildlife biology was the career path she wanted to pursue. After completing her undergraduate degree, Michelle earned a master s degree in fisheries biology. Before she had even finished her thesis, she was offered a job with the Department of Natural Resources at Sugar Ridge Fish and Wildlife Area in Winslow. It was during her time there Michelle decided she was going to start deer hunting.
“I told a friend I want to deer hunt but I know nothing. I need you to take me from start to finish and teach me everything, said Michelle.
Michelle began deer hunting in 2009, harvested her first deer that same year, and from that moment, she was hooked. Along with fishing and deer hunting, Michelle also hunts turkey, squirrel and dove. Michelle enjoys hunting alone and with her husband, Adam, and she believes women are just as capable at hunting as men, from dragging a deer carcass out of the woods to cleaning and processing the meat.
“I’m girly; I like to do my hair and nails and wear dresses, but I also like to put on camo and go out and hunt. Women shouldn’t feel limited to do one thing or the other,” said Michelle. She believes it is important for women to understand where their food comes from and how it’s processed, and by hunting, fishing and foraging they learn this.
“I think it’s the pride in knowing that you worked hard to harvest
that animal or plant. It gives you a sense of pride in your cooking and what you’re putting in your body.”
She is living proof of her theory. Her expertise with hunting gave her the experience and the knowledge she needed to take part in several segments on cooking wild game for “Indy Style” on WISH-TV. Michelle then realized what a great opportunity having a show solely focused on wild game cooking would be. Thus, “CookIN’ Gone Wild Field to Table,” a YouTube cooking channel, was born. The show is the brainchild of Michelle and her director at Indiana Fish and Wildlife. The first episode aired in January 2013 with a Seared Duck and Cranberry Sauce recipe. Over time, “CookIN’” developed from being solely in the kitchen to including the process of hunting the featured meat in each episode.
“Now we’re going from harvesting and cleaning the animal to cooking it to give viewers the whole experience,” said Michelle.
The goal is for viewers who are just getting into hunting to see what it requires, specifically, that hunting has many facets and it is not as difficult or time-consuming as it might seem. Each episode is carefully planned out, from bringing in a mentor to show Michelle the ropes of hunting each different animal, to filming each episode in her very own home.
Her process for cooking gourmet wild game meals is quite simple: She chooses common recipes and tweaks them to include wild game. Michelle said she’s always liked to cook, she is a self-proclaimed “experimental chef” and she enjoys taking a recipe and making it her own.
“I love being involved in CookIN because I am able to learn a new set of skills from an expert and, of course, I love eating the meals I create.
Michelle finds her role on “CookIN is vital to showing people who do not think they can hunt or cook that they can get involved in these activities.
“Anyone can do this I had a want and need to do it and we didn t want the show to be a stereotype. Our main message is If I can do it, you can too and here s what you need to know. I m always learning along the way and I want people to see I m not an expert either.
Turn the page for a recipe!
Megan Tarter is an assistant managing editor intern at Edible Indy. She is studying food marketing at Purdue University, where she writes for the Purdue Exponent.
LEARN MORE
Contact Michelle Cain mcain@dnr.in.gov 317.234.8240.
Indiana Fish and Wildlife
Facebook INfishandwildlife
Twitter @INFishWildlife
YouTube idnrvideos
Information about Indiana Fish and Wildlife events such as Hunt, Fish, Eat classes are at Wildlife.in.gov.
Spicy Thai Catfish Bites with Cilantro Slaw
Courtesy of Michelle Cain, “CookIN Gone Wild”
Serves 4
¼ cup salted peanuts
½ cup Panko breadcrumbs
1 pound catfish fillets
½ cup buttermilk
1 garlic clove
¼ cup diced green onions
2 tablespoons fresh grated ginger
½ cup cilantro
½ teaspoon red pepper
½ egg
Sauce:
1 lime, juiced
2 teaspoons sugar
1½ tablespoons grated fresh ginger
½ teaspoon crushed red pepper
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Cilantro-jalapeño slaw:
1 bag coleslaw mix
1 bag broccoli slaw mix
1 fresh jalapeño sliced thin, then cut in half
½ cup whole milk
½ cup mayo
1 teaspoon white vinegar
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 cups roughly chopped cilantro leaves
Mix milk, vinegar, mayo, sugar, salt and cayenne pepper in a large bowl.
Add in the coleslaw and broccoli slaw mixes and the sliced jalapeños. Mix well. Place in the refrigerator for 30 minutes to 1 hour. Remove and add cilantro. Mix well.
Preheat oven to 450°. Cover baking sheet with foil and spread thin layer of olive oil on it. Put peanuts in food processor and process until finely chopped. Combine with Panko crumbs in a medium bowl and set aside.
Place catfish fillets in a 9- by 13-inch baking dish and add buttermilk. Cover and microwave on high for 7–10 minutes, or until catfish flakes easily. Drain buttermilk and flake the catfish into a large bowl.
Add garlic, green onions, ginger, cilantro, red pepper and egg to the bowl with the flaked cat-fish. Add salt and black pepper to taste. Make into 2-inch balls, roll in Panko mixture and place on baking sheet. Bake for 8–10 minutes or until crispy.
Keeping Hoosier products close to home
Artisans of Indiana to Know
BY KYLEE WIERKS
Bread Basket Cafe & Bakery
Indiana is filled with business owners, inventors and creators of all kinds. In this issue of Edible Indy, we re highlighting eight artisans who have used local ingredients and local resources to make their businesses flourish.
Owner: Judy Sexton
Website: BreadBasketCafe.com
Location: 46 S. Tennessee St., Danville Phone: 317.718.4800
The Bread Basket Cafe & Bakery was literally the answer to owner Judy Sexton s prayers. Judy had been a stay-at-home mom to two daughters, but as daughter JinAyla was heading off to college, Judy knew she had to find a new direction for her life. And after a lot of prayer, the Bread Basket Cafe & Bakery was born.
The café opened its doors in Coatesville in June 2005. It quickly gained a reputation for decadent desserts and freshbaked bread. And once customers realized that everything was made from scratch soups, salads, breads and pies the only problem the café had was keeping enough supply for the increasing amount of visitors.
Three years ago, the Bread Basket Cafe & Bakery outgrew their Coatesville location and moved to their current spot in Danville. Their featured product is pie, which is made daily beginning at 5am. They bake about 20 varieties and always keep a few on hand daily, including their French Silk pie, which is Judy s daughter s favorite. She claims you can t go wrong with rich chocolate, mountains of whipped cream and a buttery, flaky crust.
The Bread Basket Cafe & Bakery also strongly believes in supporting local growers and artists. That s why their coffee, tea, honey, produce and everything in between comes from the Central Indiana area.
For those looking to buy a pie, the retail price is between $18 and $22. Single slices are $5.50. The pies are sold at their Danville location and Saturdays at the local farmers market.
The Bread Basket Cafe & Bakery is open for breakfast and lunch Tuesday through Saturday from 7am to 3pm.
Burton’s Maplewood Farm
Owners: Tim and Angie Burton
Website: BurtonsMaplewoodFarm.com
Location: 8121 W. County Rd. 75 S., Medora
Phone: 812.966.2168
Tim and Angie Burton moved to Medora 15 years ago with the intention of raising their family on a farm in a small rural community. But after they helped a local family with sap collection one winter, everything changed. Tim loved everything from the art and science of collecting maple syrup to the social aspect of it. So seven years ago, the Burtons began producing maple syrup and Burton s Maplewood Farm was born.
Tim began selling his maple syrup at local farmers markets. His high-quality product got the attention of some chefs in Chicago, and now it s the syrup of choice for many Chicago restaurants.
Burton also created a line of infused syrups that are now his best sellers. He makes rum-, bourbon-, brandy- and whiskey-infused syrups. These rich syrups add a unique flavor to just about any dish, savory or sweet, which you won t find anywhere else. In fact, Tim has had some customers tell him they love his syrup on foie gras, a food product made from the liver of a duck or goose.
Depending on the size and type of syrup, their products range in price from $8 to $35. And even though the Burtons sell their product nationwide, all of the syrup comes from their 700-tree farm in southern Indiana.
You can buy Burton s Maple Syrup online or at farmers markets in the area.
Cutter Boards, Etc.
Owner: Alan Poorman
Website: CutterBoardsEtc.com
Location: 51 S. Washington St., Danville
Phone: 317.371.1206
You can buy the boards directly from Alan on his website or at the Gallery On The Square at 51 S. Washington St., Danville. He also sells his boards at craft shows in Bloomington during the year and on occasion in local juried craft shows.
Alan Poorman, owner of Cutter Boards, Etc., creates one-of-a-kind cutting boards, chopping boards and other items like wine caddies and casserole carriers.
Alan s featured product is end-grain cutter boards made of natural woods and natural colors. He uses a wide assortment of wood types to create unique patterns, which he inlays within each board. Some of the woods are tropical and used for color, but most of the wood is domestic hardwood: cherry, walnut, poplar and maple. The specialty woods used in the products at Cutter Boards, Etc., are purchased from Union City near the Indiana / Ohio border. Additionally, he buys his local hardwoods from Crone Lumber Mill in Martinsville.
His boards range in thickness from one to two inches and the surface areas range from 10 by 12 inches to 16 by 20 inches. All the patterns are unique because the grain of the wood dictates the look of each board.
Typically, his boards range in price from $50 to $150, but if a board is really unique, he charge up to $300. Th
Photo by Jennifer Rubenstein
Wever‘s Smoke Eaters BBQ Sauce
Owner: Arron Wever
Website: WeversBbq.com
Phone: 812.876.7742
Arron Wever wears many hats paramedic, firefighter and, of course, barbecue sauce maker and creator of Wever s Smoke Eater BBQ Sauce.
Arron s grandfather made his own barbecue sauce for years and after his grandfather passed away, Arron decided to carry on the barbecue sauce-making tradition. He took his grandfather s recipe and adapted it to his own tasting, making it a bit thicker. And two years ago, after a lot of thought, hard work and sampling by the Ellettsville Fire Department, he turned his homemade barbecue sauce into a business.
Arron is involved in every part of Wever s Smoke Eaters BBQ Sauce. The sauce is made in Bloomington s Pizza X kitchen and Arron oversees the entire process to ensure high quality. And his mission has always been to produce a barbecue sauce much healthier than typical store-bought sauce, so he orders special ketchup for his sauce that doesn t have artificial flavoring or high-fructose corn syrup. This is one reason why Wever s Smoke Eaters BBQ Sauce is the official barbecue sauce provider for IU Health.
Wever s Smoke Eaters BBQ Sauce sells four different sauces appropriately named after the various levels of fires False Alarm, First Alarm, Second Alarm and Third Alarm, with False alarm being sweet and not spicy at all and Third Alarm being the spiciest. He uses Worcestershire sauce to give his sauce a bit of tanginess, and the peppers he uses determines the level of heat for each sauce. His First Alarm sauce is his best seller because it has just a little bit of heat, but overall it s still pretty sweet.
You can purchase Wever s Smoke Eaters BBQ Sauce online and at these select stores in Monroe County: IGA in Ellettsville, Marsh and all Bloomingfoods locations. Each 21-ounce glass bottle of barbecue sauce is $6.
Herbal Art
Owner: Brian Paffen
Website: HerbalArtOnline.com
Location: 9783 E. 116th St., Fishers
Phone: 317.418.8227
Herbal Art owner Brian Paffen began making homemade soaps as a hobby in his very small laundry room about 10 years ago. He was passionate about health and wellness and using all-natural ingredients. He knew he could improve on the soaps already in stores, so after a lot of research and development, he turned his hobby into a booming business.
Throughout the past decade, Brian has expanded his business from solely handcrafted soaps to skincare products, candles, hair care, fragrances, pet care and, most recently, sunless tanning. His Sunless Self Tanning Silk kit has quickly become his most popular product. Brian attributes it to the fact that it s the only organic sunless tanner on the market, and it doesn t leave any streaking.
Herbal Art is through and through an Indiana business; 90% of the raw materials Brian uses to make his products come from local Indiana farmers and gardeners. Additionally, everything is made by hand in Herbal Art s Fishers facility a big step up from the days of cutting his soap on two small boards in his laundry room. As to advertising, Brian says his favorite form is giving his product out as gifts to family and friends.
Brian always thought it was ridiculous how much retailers mark up their “organic” or “naturally made” products, which is why he has made sure to keep the price of his products as low as possible.
You can buy Herbal Art online or at the Bronze Tanning Salon in Fishers. Most of his products are priced around $10 and the Sunless Self Tanning Silk kit is $16.95.
Photo by Jenny Mae Hinkle
Inga‘s Popcorn
Owner: Inga Smith
Website: IngasPopcorn.com
Locations: 140 S. Main St., Zionsville and 1503 E. Atwater Ave., Bloomington Phone: 317.344.2000 and 812.334.7707
For Inga Smith, a trip to Chicago in 2011 would change the course of her life. A friend introduced her to Garrett Popcorn, a very popular popcorn shop with a line wrapped around the building. She realized her hometown of Zionsville didn t anything quite like Garrett s, and that s when the idea popped into her head.
She began making her popcorn in the kitchen of a downtown Zionsville coffee shop and selling her treats at the Zionsville Farmers Market. Her popcorn became popular enough for her to open a store in Bloomington. Shortly afterwards, she gained notable clients such as Oliver Winery, the West Baden Springs Hotel and Indiana University. With business steadily growing, she was able to open a second store on Main Street in Zionsville in April 2013.
Between Inga s two stores, she pops 60 pounds of popcorn daily. She only uses high-quality ingredients and even uses Certified Organic Popcorn grown in Indiana.
Inga s currently sells 11 flavors of popcorn. Her Hoosier Mix, which consists of cheddar popcorn and caramel popcorn, is her most popular flavor year-round. But during the holidays, Inga s Snow Storm takes the top spot. This treat features caramel popcorn with dark and white chocolate drizzled on top.
Inga is always open to popcorn flavor suggestions. In fact, one of their most popular flavors was created after a customer suggested that she combine white cheddar popcorn with snickerdoodle popcorn. Inga thought it was a strange-sounding combination until she tried it. Now it s one of her favorite flavors.
Inga s popcorn prices start at $6.
Newfangled Confections
Owner: Carrie Abbott
Website: NewFangledConfections.com
Location: 613 E. North St., Indianapolis
Phone: 317.721.5525
Carrie Abbott s love for nostalgic candies developed at an early age. When she was a young girl, her grandfather would take her to Hook s Drugstore in Indianapolis where she could see and sample different kinds of old fashioned candies. These memories eventually led Carrie to try her hand at candy making.
As a caterer, Carrie realized candy would make a great party favor, so she began experimenting. The final product was a candy that was a bit harder than fudge, but softer and a little saltier than brittle. The combination led to a mixture of sweet and salty candies, like fudge and brittle mixed together. And then the name was easy: Fudge + Brittle = Frittle and Carrie s Frittle Candy was born and launched in Indianapolis in 2012.
Frittle is, of course, Newfangled Confections featured product, but the business has expanded throughout the past couple of years and now her treats range to include peanut butter, mint, nuts, cinnamon, lemon and any other interesting combinations of new-candy-meets-Old-World flavors.
Carrie still keeps the old-fashioned candy store theme in mind as her candy line continues to grow. All production for Newfangled Confections takes place in the historic Chatham Arch neighborhood in downtown Indianapolis and all candies are made by hand. She also hand-stamps and packages the candies for an old-fashioned look.
You can buy Newfangled Confections online, at their store or at select local retailers. Prices start at $6.50.
Photo
Photo by Jennifer Rubenstein
Coe’s Noodles
Owner: Judy Coe
Website: CoesNoodles.com
Location: 507 W. Church St., Lynn
Phone: 765.874.1079
Judy Coe and her family have a long history of making noodles. When Judy was little, she would watch her grandmother make, cut and spread noodles out on their dining room table to dry.
Years later, Judy Coe carried on the tradition of making homemade noodles for family and friends. But it wasn t until she took a trip to the Richmond Farmers Market in 1983 that she had the idea of trying to sell them.
With Judy as the head chef, she enlisted her husband, three daughters and one son to help with the production. And to this day, her staff hasn t changed much. The only additions are the three full-time staff members she hired to help with her expanding noodle empire.
Even though her business has grown throughout the years, Judy says her recipe hasn t changed and they re still “Noodles like Grandma used to make.”
They sell two types of noodles: wide and thin. Their best seller is their wide noodle, which Judy says has a similar texture and feel to that of a dumpling. She thinks it s their best seller because it provides stability in your mouth and easily absorbs whatever broth it s cooked in.
Judy has cooked up a wide variety of noodle recipes in her lifetime, but she says her kids favorite way to eat them is plain with just a little butter and salt.
Coe s Noodles retail for about $3.58 per package, and they can be purchased on their website or at a wide variety of stores throughout Indiana listed on their website.
A Gift In Good Taste
This holiday season, give the gift that’s always in good taste. Just Rennie’s Cookie Company’s elegant gift boxes hold two, six, 12, 18 or 24 of our incredibly good cookies, baked fresh to order, individually sealed and packed with care. Choose from 10 flavors. Plus, you can order online, anytime. We ship to overseas military bases at domestic rates, and to all 50 states.
Like us on Facebook and get our new smartphone app
Kylee Wierks is an intern assistant managing editor for Edible Indy. She currently works at Indianapolis news station Fox59, and she runs a cooking blog called Kylee’s Kitchen.
Edible Endeavors Cheesemaker Fons Smits demonstrates how to make mozzarella Dairy King
BY AMY LYNCH
PHOTOGRAPHY BY JENNY MAE HINKLE
Though he happens to be a native Dutchman, Zionsville-based cheesemaker Fons Smits definitely knows what he’s doing when it comes to fresh Italian mozzarella.
An international dairy consultant with past full-time positions at Traders Point Creamery and Ludwig Farmstead Creamery on his resume, Smits opened his own Tulip Tree Creamery in Indianapolis earlier this year. Here, he produces around 100 pounds of fresh mozzarella each week as part of a product lineup that includes cultured butter; fromage frais, or fresh cheese; Trillium, a triple-cream mold-ripened cheese; Foxglove, a doublecream washed-rind cheese; and Nettle, an herb-coated fresh cheese similar to chèvre.
“For us, the mozzarella is mainly a farmers’ market product, but we are getting it to some retailers and hope to get some chefs to work with it as well,” Smits says.
The mozzarella production process follows the same steps as other types of cheese, right up until the final stage, which requires stretching the curds to create a pliable texture.
“Mozzarella is a very simple cheese, but its success depends on one point in the process — the pH [acidity] of the curd,” Smits explains. “If the pH is too low, the curd won’t stretch; it falls apart or becomes almost liquid. When the pH is too high, the curd is too tough. When you hit it right and the stretch is perfect, it feels like a victory.”
How to best enjoy the finished product is a matter of personal taste, but Smits prefers fresh mozzarella in simple preparations that let the flavor of the cheese shine.
“A great mozzarella doesn’t need a lot—a pizza with a great sauce, or a tomato with a few herbs makes a great snack,” he says. “My daughter, Dana, puts mozzarella on almost everything; it’s ideal to mix into any pasta dish. And she loves to cut it into small cubes to melt into tomato basil soup.”
Tulip Tree Creamery’s fresh brine-packed mozzarella is available at local farmers’ markets and through specialty gourmet retailers like Goose the Market, Artisano’s and Rail Epicurean; units typically sell for $5 to $8, depending on size.
Want to try making your own fresh mozzarella at home? DIY kits that include everything but the milk are available through online retailers like Amazon and the New England Cheesemaking Supply Company. Here, Smits offers a step-by-step tutorial:
Fresh milk (Smits recommends using whole non-homogenized milk for the best flavor, and as fresh as possible.)
Citric acid or vinegar (about 1½ teaspoons of citric acid for 1 gallon of whole milk equals about 8 grams of cheese)
Rennet
Cheesecloth for draining the curds
Hot water
Salt
Follow the instructions on the kits for measurements and amounts, adjusting slightly as needed. Smits says making fresh mozzarella is often a trialand-error process that requires practice to become perfect.
Step 1
TULIP TREE IS AVAILABLE AT
Goose the Market
2503 N. Delaware St. Indianapolis
Pogue’s Run Grocer
2828 E. 10th St. Indianapolis
Rail Epicurean
211 Park St. Westfield
For a full listing of locations or to find out about cheesemaking classes visit:
Tulip Tree Creamery TulipTreeCreamery.com
317.331.5469
Step 1: Heat milk to between 90° and 100°F.
Step 2: While maintaining the temperature and stirring constantly, add the citric acid or vinegar a little at a time until the pH measures between 5.2 and 5.3. Many home kits include papers to measure the pH, but a pH meter will provide the most accurate readings. This step takes about 5 minutes.
Step 3: Remove from heat, add the rennet and allow the mixture to set at room temperature for about 20 to 30 minutes.
Step 4: Cut the curds into large pieces, let them rest for a few minutes and stir gently. Wrap the curds in cheesecloth and let drain over a strainer until fairly dry and crumbly (anywhere from 30 minutes to 2 hours).
Step 5: Place the drained curd into a large bowl, add salt and cover with hot water that’s been heated to just under boiling. Wearing protective gloves, stretch the curd for a few minutes until soft and pliable. Squeeze the curd into balls of any size.
Step 6: The mozzarella is ready to eat immediately, or place the balls into a brine solution that measures 5.2 pH. The mozzarella will keep in the refrigerator in a closed container for up to two weeks.
Step 2 Step 3 Step 4 Step 5 Step 6
Amy Lynch is an Indianapolisbased freelance writer and editor. She enjoys cooking, local beer, travel, gardening and yoga.
* At Tulip Tree, Smits uses culture in place of the citric acid or vinegar most home kits recommend, which alters the timing of the process, the flavor and the appearance of the finished product somewhat.
The Tour
BY CORRIE QUINN, GOOSE THE MARKET
Take holiday guests on “The Tour” from Goose the Market. For $12 per person, Goose staff will select the perfect pairings of farmstead cheeses, cured meats, accompaniments like preserves, pickles, spiced nuts and fresh local bread. Goose staff will artfully arrange each “Tour” on a wooden serving board made by local artisans at our urban sawmill when local trees are felled for construction development. And while they usually require the beautiful wooden serving board be returned to Goose the day after your “Tour,” holiday gift givers should consider purchasing it as a gift to go along with the delicious spread. 1 10 2 4 3 5 6 7 8 13 12 9 11 14
The Perfect Gift: Indiana Wine
BY JEANETTE MERRITT, PHOTO BY JENNIFER RUBENSTEIN
Agreat holiday gift is wine, and with nearly 80 Indiana wineries there are so many local wines to give. Here are several of the top wines honored at the 2014 Indy International Wine Competition that would make great gifts.
Easley Winery Traminette 2013
It has a floral taste layered with tropical fruits, pineapple and guava notes. It is best served with spicy Thai dishes or a bleu cheese burger. It can be found at their Indianapolis-based winery or at major retailers for around $15.
Tonne Winery Traminette 2013
It has a touch of sweetness, and when you smell and taste it you ll get floral and citrus characteristics. It is best served with pork, turkey or seafood, and can be purchased at the Muncie-based winery for $13.99.
Oliver Winery Gewürztraminer 2013
This is a beautiful white wine with floral hints and just a touch of spice. Serve it with spicy dishes with flavors like cayenne, ginger,
curry or cumin. You can find this wine at most major retailers for around $11.
Satek Winery Larry’s Luscious Dry Red 2013
Named for the winemaker, this Chambourcin wine goes best with steak and has hints of cherrywood and berries. It is available at the winery, in Fremont, for $18.49.
Brown County Winery Blackberry 2013
This sweet wine tastes like you just picked the blackberries off the bush. Enjoy it with cheesecake or as a dessert wine. It is available at the Brown County Winery or the Nashville tasting room, and at most retail stores for $11.50.
Jeanette Merritt is the marketing director for Indiana Wines and the Purdue Wine Grape Team. She promotes Indiana’s nearly 80 wineries and runs the state’ s largest wine festival, Vintage Indiana. Jeanette is also a fourth-generation hog and grain farmer in Peru.
From the Farm
Add Ba-ah to Your Bath
Goat milk soap is worth the effort to make at home. Goat milk is packed with essential nutrients and vitamins, which feed the skin and leave it silk soft. The benefits range from helping clear up acne to soothing damaged skin. It is relatively simple to make if you follow the directions and use lye safely.
MATERIALS LIST
Here’s what you will need to make soap—in addition to the ingredients in the soap, which will depend on your chosen recipe. These tools should be dedicated to soap making and not used for food purposes:
Stainless stockpot (small to medium-sized)
Stainless or glass mixing bowl (medium-sized)
Sink or plastic tub that will hold the mixing bowl over ice
Stove or electric burner
Wooden mixing spoons
Silicone spatulas
Glass measuring cup(s)
Long-stemmed food use thermometer
Motorized electric stick blender
Kitchen scale that measures in grams and ounces (digital)
Waxed paper disposable cups for measuring lye
Soap mold (loaf or tray style) and liners or waxed paper
Safety goggles
Safety gloves (nitrile gloves)
Paper towels and a trash bag for “oops” patrol
Plastic, sealable sandwich bags or ice cube trays for freezing milk
Soap bar cutter (orfe)
Lye is a necessary component of soap making as it acts as the base in the soap while the oils act as the acid. Combined carefully, the two undergo a process known as saponification, creating the soap. Lye, also known as sodium hydroxide, is an incredibly caustic substance. A little powder on your skin will itch and burn, as will a splash of raw soap mix. Wear long sleeves and safety goggles, as well as gloves, every time you work with lye. Inhaling lye powder can cause respiratory burns, so consider wearing a mask while you measure your lye, or at least measure gently. Never add water or liquid to lye. This can cause a violent reaction. Always add lye, a little at a time, to your liquid and fully incorporate what you add before adding more.
Find (or create, once you have some experience) a good recipe. Websites such as SoapQueen.com have many tested recipes. Once you have a few batches under your belt and have researched types of oils and the traits they add to soap (such as softness or hardness of bar, lather, moisturizing), you can find a lye calculator, such as the one offered on TheSage.com, and create your own recipes. A calculator is good to have, as lye must be precisely measured to keep the soap safe.
Chose a mold size that will work for the volume of soap you will be making. Real soap needs to stay together to saponify (turn into soap), and you need a tray or loaf mold, somewhere between 2 and 5 pounds, to start. Most recipes will specify a mold size. A shoebox lined with waxed paper will work for a test batch; the bars just won’t be as pretty.
Once you have a recipe and mold, you can add ingredients such as scents to your soap. These scents are provided by essential oils. You can purchase essential oils from many local natural food stores or online.
Cover your counter with a vinyl tablecloth to prevent damage. Then pre-measure and freeze milk in sealable plastic sandwich bags or ice cube trays the day before making soap. You can also use an ice cream maker to make the milk slushy if you do not want to freeze the night prior. This will prevent the soap from overheating.
Measure milk (slushy) and place it in a large glass bowl and set inside a sink or tub full of ice. If the milk is frozen, break it up a bit and let it sit in the glass bowl, as the lye will melt your milk.
Measure out the essential oils and warm them on the stove in a pot to the proper temperature according to the recipe.
Put on gloves and safety goggles for this step. Cover a common kitchen scale with plastic wrap, place a paper cup on the scale and zero the scale out and make sure to measure in the correct units. Slowly pour the lye into the cup until the right amount is reached.
With a wooden spoon in one hand, sprinkle a small amount of the lye over the milk and squish the frozen milk pieces around until they being to melt. Once the initial lye is dissolved, sprinkle in a little more. The milk will turn to slush and will then start to yellow. This is the lye causing heat to build up in the milk. If you have your bowl over ice, your milk should not overheat, but keep stirring as the lye melts your milk. Check the temperature of your milk and follow the recipe’s directions on what temperature your milk and lye must be before you mix them. Your lye mixture will not get cooler, so check it from the slush point on and continue to monitor your oil temperature. Never add the milk to the lye; it will foam over violently. Always add the lye to the liquid.
When the lye and oil mixtures are the right temperature according to the recipe, slowly hand-stir the lye mixture into the oil mixture. Set your spoon on paper towels over a protective surface because the raw soap batter will be caustic. Then use the electric stick blender on the bottom of the pot on low setting to mix the mixtures. Turn the mixer off after about 10 seconds and stir by hand. Repeat. Look for the mixture to “trace,” which means the liquid soap begins to coat the head of the stick blender and trails of soap from the blender sit for a moment on top before sinking back in. If you don’t stop the mixer and stir by hand, you will get a “false trace” from the pudding consistency created when the mixer whips air into the soap. Soap that has reached a true trace will be the consistency of thin pudding.
Once “trace” has been reached, add essential oils and color. Make sure to fully incorporate oils in the mixture with the mixer. Some oils will accelerate the trace, meaning the soap will gel and solidify quickly.
Once the essential oils and colors have been incorporated into the mixture, use a spatula to scrape the soap into the mold. Be careful and wear gloves. If soap sets up in the bowl, leave it. It can be shredded and melted down later into your mold.
Cover the molds with a towel and allow to set for at least 24 hours. As the soap sets you should see it “gel.” The soap will start to look translucent in the center. Once the soap gels, you can remove the towel.
Once the soap has set for at least 24 hours, remove it and cut it into bars, placing them on cardboard or milk crates. It will be the consistency of cheese. Wear protective gloves while handling the soap as it will irritate your skin until it has cured.
Soap needs to cure for 4 to 6 weeks. Once it is cured, it will be firm.
Erin Hall and her husband, Corey, have been urban homesteaders since 2005. They enjoy gardening and raising urban livestock and have even made syrup from their own maple trees. Members of the American Dairy Goat Association and the Nigerian Dwarf Goat Association, the Halls provide a local resource for miniature dairy goats and goat-related products and information.
In the Kitchen
Bringing back a classic beloved treat
IWhoopie Pie Love
BY RACHEL D. RUSSELL PHOTOGRAPHY BY JENNY MAE HINKLE
f you had asked me not long ago what a whoopie pie was, I would ve said after perhaps a little sideways smile and a chuckle it s a dessert featuring two round pieces of cookie-shaped cake with filling in the center. While this description isn t necessarily wrong, there s much more behind this scrumptious baked good.
The origin of the whoopie pie reminds me of commonplace smalltown discussions about who did what first where there is no consensus. Maine, Massachusetts, New Hampshire and Pennsylvania, and probably even a few other states, have at some point staked claim as the birthplace of the whoopie pie. One shared belief appears to be its connection to the Amish.
Even more lost in legend is how it got its name. One theory has a woman in Maine shouting “whoopie!” after baking extra cake batter on a cookie sheet and seeing it when she removed it from the oven. Another has Amish children shouting “whoopie!” when they opened their lunches to find these treats.
Either way, I m not sure anyone can argue with the excitement behind making, finding and eating a whoopie pie.
Enter Brittany Newgent, Whoopie creator and owner, to further fuel my excitement. Born and raised in Indiana, Brittany learned about whoopie pies by baking them as a child with her dad s cousin s wife, a New Englander. Apparently, it was love at first site and she carried that love into adulthood.
For the past two years, this self-trained baker has found herself in the company of like-situated, burgeoning artisans who learn how to create recipes out of their home kitchens. Once they nail down a recipe to perfection, they often head over to a public kitchen to produce for distribution. Brittany told me it sometimes takes her 10 or more attempts to get one flavor just right.
At first, Brittany baked her whoopie pies for friends and family. Soon came requests to feature her whoopie pies at weddings, showers and other special events. Last November, Brittany s whoopie pies were part of a Yelp event at the Eiteljorg Museum in Indianapolis. She said it was the first time she had been able to watch complete strangers eating her creation and genuinely enjoying it. A few months later, she started her own business and began selling to the public in June.
As to ingredients, there appear to be two camps in the whoopie pie world: butter versus shortening. Brittany finds herself in the butter camp, because, quite simply, she thinks it makes for a better taste.
Then, we talked filling. Brittany s fillings are mostly buttercream, with an occasional exception. And, we talked about size
whoopie pies can range from petite to gargantuan. Brittany chose to make hers on the smaller side for eating ease and because they are quite dense and rich.
As to flavors, she has created 24 of them and her website lists the ones she makes on a regular basis. The flavors that caught my attention were Banana Chocolate Chip Peanut Butter, Blackout (basically death by chocolate), Mocha and Strawberry Lemonade. Our photographer, Jenny, and I were fortunate to be sent home with Oatmeal Butterscotch, Salted Caramel Pretzel and Carrot Cake whoopie pies. While I enjoyed each flavor, Jenny and I had watched Brittany mix, bake and assemble the Carrot Cake whoopie pies while we were in her Indianapolis home, and they were superb (recipe follows).
Thanks to Brittany Newgent at Whoopie, Central Indiana can enjoy whoopie pies the way New Englanders and Pennsylvanians have for years. This dessert delights in so many ways in name, in taste and because they are locally made with love and attention.
If you re interested in trying Brittany s delicious whoopie pies, they re offered regularly at New Day Meadery located at 1102 Prospect St., Indianapolis. To place an order for your next special event, visit WhoopieIndy.com.
Rachel D. Russell is the managing editor of Edible Indy. She has a passion for food, second only to writing, and enjoys hearing about how food has shaped lives. She is always interested in comments and ideas for new stories. She can be reached at editor@edibleindy.com.
Carrot & Cream Cheese Whoopie Pies
Recipe courtesy of Brittany Newgent, Whoopie
Yield: About 24 (2-inch) whoopie pies
1½ cups (about 8 ounces) carrots
¾ cup sugar
6 tablespoons unsalted butter
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
2 eggs
½ teaspoon vanilla extract
Preheat oven to 350˚.
Peel and cut carrots to size of baby carrots. Blend in a food processor until they are the size of large crumbs. Set aside. In mixer, cream sugar and butter for about 2 minutes. While sugar and butter are creaming, mix together dry ingredients and set aside. Add eggs and vanilla to butter and sugar. Mix until combined. Add dry ingredients to wet ingredients. Mix until combined. Fold carrots in, mixing well.
Line baking sheets with parchment paper. Scoop 1-inch balls onto sheet, spacing at least 2 inches apart. Bake for about 10 minutes. Cool completely before icing.
Cream Cheese Frosting
4 ounces cream cheese
2 tablespoons butter
3 cups powdered sugar
¾ teaspoon vanilla extract
¼ teaspoon almond extract
½ tablespoon heavy whipping cream
Cream the cream cheese, butter and powdered sugar. Add vanilla, almond and whipping cream. Mix until smooth, about 2–3 minutes. For fluffier icing, mix 3–5 minutes.
Eating Local Simplified
Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in the kitchen. These fine establishments proudly serve up the freshest locally sourced cuisine.
The farm-to-table movement begins with Central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.
Farm-to-table is gaining momentum not only with bornand-bred Hoosiers, but the many visitors to Central Indiana. Edible Indy connects growers, producers and food artisans with their community.
Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness.
*This is a paid advertisement.
Bloomingfoods, a Bloomington staple since 1972, is one of the nation’s largest co-ops, featuring the freshest hot bar with ingredients from over 50 local farms. Hot bar available at Third Street, Sixth Street and Kirkwood Avenue locations. Bloomingfoods.coop. 3220 E. Third St., Bloomington, 812.336,5400 , Daily 8am–10pm; 316 W. Sixth St., Bloomington, 812.333.7312 , M–Sa 7am–10pm, Su 8am–9pm; 419 E. Kirkwood Ave., Bloomington, 812.336.5300, M–Sa 8am–9pm, Su 10am–5pm
Featured as one of Gayot’s top 10 new restaurants of 2013, Cerulean offers contemporary American cuisine with an emphasis on Hoosier hospitality in a casual fine-dining environment. CeruleanRestaurant.com/indianapolis, 339 S. Delaware St., Indianapolis, 317.870.1320, Lunch: M–F 11am–2pm, Dinner: M–Sa 5:30–10pm
The District Tap is Indianapolis’s newest tap house featuring more than 60 beers including over 30 local craft beers on tap and a menu of unique food options they call damn good food. TheDistrictIndy.com, 3720 E. 82nd St., Indianapolis, 317.577.7800, F-Sa 11am–1am, Su noon–midnight
We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm. HarryAndIzzys.com. Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594. Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045. Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533
The Loft Restaurant and Dairy Bar at Traders Point Creamery is a true farm-to-table restaurant, located in a historic barn on an organic dairy farm, serving farm-raised, local and organic fare. Open for lunch, candlelit dinners and Sunday brunch. TraderspointCreamery.com, 9101 Moore Rd., Zionsville, 317.733.1700,, Lunch: M–Sat 11am–2:30pm, Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm, Sunday Brunch: 9:30am–2:30pm
Milktooth is a neighborhood brunch destination, serving up Indy’s first Mod Bar coffee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients—everything is made in house. MilktoothIndy.com, 534 Virginia Ave., Indianapolis, 317.986.5131, W–M 7am–3pm
St. Elmos gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! StElmos.com, 127 S. Illinois St., Indianapolis, 317.635.0636, , M–F 4–11pm, Sa 3–11pm, Su 4–10pm
Housed in a former rockabilly nightclub from the 50s/60s, Thunderbird is one of the shining stars in Indiana’s gastronomic revolution. An attentive cocktail list complements the 80-seat dining area dedicated to all things Southern. Fuel up on perfect portions of biscuits and gravy, cornbread with maple syrup and hushpuppies or order from one of the most extensive bourbon menus in Indiana. ThunderbirdIndy.com 1127 Shelby St., Indianapolis, 317.974.9580, Tu–Th 4pm–midnight, F–Sa 4pm–2am, Su 4–10pm
Homemade butter, say ahhhhh! Churnin’ Love
RECIPE AND PHOTO BY JENNIFER RUBENSTEIN
Butter—there is almost nothing more pure or delightful. Spread it on bread or crackers, incorporate it in dishes to add richness or make it as a beautiful and unique gift. The varieties of flavored butter are vast and never-ending, from sriracha to lavender chocolate chip. Your palate provides the tasting board for your creativity. For Edible Indy, we took a more simple and sweet approach with making our butter. We think this Honey Walnut Cinnamon Butter offers the perfect marriage of flavors. This recipe is easy to make and experiment with, and we encourage you to do just that and own it.
Base Butter Recipe
Yields ½ pound
2 cups heavy whipping cream
⅛ teaspoon pink Himalayan salt (optional)
Pour cream and salt into bowl of standing mixer with whisk attachment. Place protective shield on the bowl and turn mixer on high. Mix 4–6 minutes. The heavy cream will separate from the milk and clump together, leaving buttermilk at the bottom of the bowl.
Stop mixer and pour off the buttermilk into another container to separate the butter clumps from the milk. You want to keep this milk, as this is pure buttermilk that maybe used for other recipes, such as pancakes or biscuits.
Use a spatula to press out as much milk as possible, drain and repeat. Add about ½ cup of ice water (strain the water to ensure no ice gets into the bowl). Put the shield on the bowl again and cover with a towel. Mix on high for about 30 seconds, drain water and repeat the process until water appears less cloudy. Once you complete this process, you have fresh homemade butter.
Pack the butter in a container and cover tightly. Once you have the base butter you can mix in the flavoring ingredients.
Honey Walnut Cinnamon Butter
½ pound base butter
½ teaspoon cinnamon
2 tablespoons honey
¼ cup chopped walnuts
Mix all ingredients with base butter and chill. Butter may be refrigerated for up to 2 weeks or frozen for up to 6 months.
French Lick Winery, French Lick
Brooke's Candies, Dana Best Boy & Co., Roanoke