HOMEFRONT A Fort Hood Herald publication | November 30, 2016
Squadron spends Veterans Day with students P10 | Recycling ramps up P8
| Homefront
Wednesday, November 30, 2016
[ Inside this issue ] Holding Down the Homefront: Embrace the spirit of giving
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Financial Fitness: Tips to maximize your charitable giving
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Financial Fitness: How to avoid debt when starting a business
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Financial Fitness: Eight money moves to make
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On the Homefront: Fort Hood ramps up recycling
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In the Classroom: Brave Rifles help students honor veterans
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What’s Happening: Upcoming area events
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Dining In: Minestrone soup shines
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Dining In: Butterscotch pie great for holidays
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Dining In: Pears perfect in this pie
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Vol. 9, Issue 11 | November 30, 2016 Homefront is a Fort Hood Herald publication. Contact Us Editor: David A. Bryant | dbryant@kdhnews.com | 254-501-7554 Contributors: Christine Luciano, Abbey Sinclair, Spc. Erik Warren On the cover: Spc. Adonis Blackwood, Regimental Engineer Squadron, 3rd Cavalry Regiment, joins a seventh-grade social studies class Nov. 11 at Leander Middle School to answer questions students have about the Army. U.S. Army photo by Spc. Erik Warren. Find more news at forthoodherald.com.
Wednesday, November 30, 2016
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Wednesday, November 30, 2016
Holidays are all about embracing the spirit of giving
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hanksgiving, a day to reflect on what we are grateful for and to abide by time-honored traditions — whether it be mom’s apple pie, grandpa’s inappropriate jokes or an after-dinner football game — has come and gone. For me, turkey day always seemed like the warm-up before Christmas. This is mostly, I think, because my parents always made the exact same meal for both holidays. I never really understood this, being a big fan of the Christmas ham myself. Sure, there are small variations — swapping the Thanksgiving sweet potato casserole for my brother-inlaw’s favorite twice-baked potatoes for Christmas, but it’s more or less the same meal. “Everyone just loves turkey so much though,” my mother has been known to say in response to my ham inquires. Ah, OK. I mean, I do love turkey, it’s great, but so is a little variation, right? Anyhow, I figured that once I had a family of my own, I would finally have a chance to do Christmas my way, ham
Holding down the Homefront Abbey Sinclair
and all. And it has been that way, most of the time. However, this year we visited my parents for Thanksgiving, which means my husband wasn’t able to fry his beloved turkey. For anyone uninitiated to the idea of the fried turkey (basically, most of us Northerners), let me fill you in. For one, it’s not a giant piece of fried chicken in turkey form, like I had always imagined it to be and which always sounded totally gross. Rather, it’s quite tasty — juicy inside with a thin, crispy skin on the outside. Possibly for this reason,
it really seems to attract the diehards. My husband learned the art of frying a turkey from his Uncle Ricky, a South Carolina native, and has been dedicated to the task ever since. “Done improperly, it can be an extremely dangerous situation,” he lectures me every year as I feign interest while stuffing munchies in my face to stave off my pre-turkey appetite. “The turkey must never be frozen when it goes into the fryer or there could be an explosion, my preferred oil of choice is peanut and the oil must be maintained at just the right temperature as to produce a mouth-watering specimen of a bird,” and so on and so forth. Usually as he’s saying this, he’s drinking a beer and slathering our naked bird with his prized ‘Cajun’ spices, lovingly dumping what appears to be about four pounds of seasonings on the thing. And, it always does come out incredible. But, back to my original point — no fried turkey for hubby this year. I wondered how long it would take for him to bring up making the darn thing
for Christmas, ousting my ham in the process. Sure enough, just days after deciding our Thanksgiving plans, he came sidling up to me one night. “So, I was thinking,” he began in a well-rehearsed speech. “Since we won’t be here for Thanksgiving this year, I won’t get to make my fried turkey. And since Mom and Dad (my in-laws) are coming for Christmas, Dad will just be so disappointed if I don’t make one.” “Your dad will be disappointed, or you will?” I said, stifling a laugh. “Well…” came the reply. In the end, I obliged him, putting aside my own beloved ham and smiling a little as he walked away with a big grin on his face. Because when it comes down to it, being appreciative of the people in your life — including the ones willing to make you a fried turkey — and giving to others, even if it’s just a “poultry’ wish granted, is what Thanksgiving and Christmas is all about. Abbey Sinclair is an Army spouse, mother and a Herald correspondent. She lives in Killeen.
Wednesday, November 30, 2016
[ Financial Fitness ]
Homefront |
Seven income tax tips for maximizing your charitable giving Courtesy of USAA
You need proof of your charitable gifts — and a little planning — to claim them as deductions on your tax returns, according to Bob Meighan, vice president of customer advocacy for online tax preparer TurboTax. Here’s how to make the most of your generosity:
Check nonprofit status
If you want a deduction for the donation, make sure the recipient is a valid charitable organization. The burden of proof is on you for this. A valid charity has 501(c)(3) status from the IRS. Not every organization qualifies, although they might lead you to believe they do.
Itemize
Charitable giving contributes to your total itemized deductions, which means you’ll need to itemize to claim full value. Generally, you should itemize if your total deductions exceed the
Generally, you should itemize if your total deductions exceed the standard deduction. standard deduction — $6,300 for single taxpayers and $12,600 for married taxpayers filing jointly. Other itemized deductions can include medical expenses, taxes and interest.
Count noncash donations
To maximize benefit, make sure you’re properly valuing noncash donations such as clothing, furniture, toys and electronics. The most important step is putting a fair price tag on each item so you get an accurate deduction.
Get help estimating the value
According to Meighan, most people underestimate the value of their
donated items. He recommends using free online tools and apps such as TurboTax’s ItsDeductible to help determine fair market value. ItsDeductible offers thousands of valuations for everything from men’s jeans to Xbox video game consoles, listing the value of those products according to the condition they’re in.
Remember exceptions
If you donate a car or a boat, the rules are different. The value changes depending on, among other things, whether the vehicle will be used or sold by the charity, and it’s up to the donor to find out.
Qualified Charitable Distribution
For those who may not need income from their IRAs, and are charitably inclined, a QCD may be an option. A QCD is generally a nontaxable distribution made directly from your IRA (other than an SEP or SIMPLE IRA) up to a maximum of $100,000, to an organiza-
tion eligible to receive tax deductible contributions. You must be at least 70½ years old when the distribution was made. The QCD is not tax deductible, but can count against your Required Minimum Distribution, and may reduce your taxable income. For more information search within IRS Publication 590-B for “Qualified charitable contribution.”
Keep detailed records
Taking advantage of deductions means good record keeping in the event that the IRS challenges you on it. For example, when you drop your items off, ask for a dated receipt and save it. Use your smartphone to take a picture of your donation. See IRS Publication 526, Charitable Contributions, for more details, including record-keeping requirements which vary depending upon the amount of your contributions and whether the contributions are cash or noncash contributions, or out-of-pocket expenses when donating your services.
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[ Financial Fitness ]
Wednesday, November 30, 2016
Ready for launch: How to help avoid debt when starting a business Cast a wide net
Courtesy of USAA
Consider all possible funding sources. Instead of using a credit card, you may be able to borrow from friends and family, dip into savings or crowdsource through a service such as Kickstarter.
Crafting a solid financial plan before launching a business could be the difference between living the dream and experiencing the nightmare of runaway credit card debt. The idea is to find the sweet spot that allows your business to get off the ground without being weighed down by debt. Consider these tips:
Barter when you can
Look for opportunities to trade services with friends, family or colleagues in exchange for their help. Offer your business expertise to someone who could design your logo, for example.
Have a business plan
A mistake many entrepreneurs make is not doing enough research in the beginning to determine if their idea is a viable product or needed service. Develop a business model and business plan, so you know that your idea is a good investment.
Be realistic
If the numbers just don’t add up, take a step back and look at household income, expenses, your credit situation and cash flow to see if you can prioritize and set goals to make your startup dream come true. It may be worth making sacrifices now if it means you’ll have financial stability later.
Weigh the financial commitment
Compare your personal financial situation against the cost of renting an office space, utility deposits and inventory purchases. Keep your finances lean in the early stages by determining which expenses are essential and what can wait until your business grows. If necessary, scale back your business model until you’re sure there’s a market for your product or services. For example, a would-be restaurateur could start with a food truck instead of a brick-and-
mortar location.
Don’t quit your day job
Although you might be tempted to focus 100% on the new business, maintain another source of income — maybe a part-time or full-time job — until your new venture can easily support you.
Protect your investment
After all the time and money you’ve invested, it’s important to have insurance to cover your bases in case of emergency or unexpected events. Small Business insurance available through USAA helps cover your employees, your property and your finances.
Wednesday, November 30, 2016
[ Financial Fitness ]
Homefront |
Eight money moves to make in your first years of military service Courtesy of USAA
Planning and the military go together like peanut butter and jelly. Think about it. Virtually all military operations begin with some sort of detailed planning process. That same approach will help you get off to a good start with your personal finances. Here are eight money moves to make early in your military career: Build a budget. If you don’t have one, you’re not alone. Too many people fail to map out where their money goes, so this belongs first on the list. Developing a detailed list of what comes in and a plan for what goes out is the first step to taking charge of your money. And don’t forget that regular saving should be part of your what-goes-out list. Save for emergencies. Having money set aside in a savings account for the unexpected is a must. Start with an achievable goal, say $1,000, and then build until you can cover three to six
Developing a detailed list of what comes in and a plan for what goes out is the first step to taking charge of your money. months of expenses. Set up an allotment on the Defense Department’s myPay website or arrange an automatic transfer to move money into your savings account each payday. Start small, if you must — even $25 to $50 a paycheck will get the ball rolling. Sign up for the TSP. The military’s version of a 401(k) is called the Thrift Savings Plan, and it’s a great way to save for your future. You can sign up to contribute a portion of each paycheck to this tax-advantaged account on myPay. Guard your credit. Your credit report and accompanying score are important — and fragile. You get off to a good start by using credit responsibly, so pay on time every time. When it comes to credit cards, don’t borrow what you
can’t pay back by the end of the month. You can get your score for free by contacting the nearest military financial counselor. Protect your stuff. A renters insurance policy is a great way to help protect your uniforms, computers, phones and whatever else you have — and will accumulate over the years. Having a policy makes sense, even if you live on base, and they’re typically fairly inexpensive. Use pay increases to your advantage. No, we’re not saying go out on a shopping spree — exactly the opposite. You should see plenty of raises while you serve: annual pay raises, promotions, special pays, time-in-service increases and the like. If you commit to using half of each pay raise to boost your sav-
ings instead of your spending, you’ll be headed in the right direction. Read up on the SCRA. Yep, another acronym. The Servicemembers Civil Relief Act is a law with which you should become familiar. Did you have some debt (credit card, student loans, etc.) before you joined the military? The SCRA can put a 6% interest rate cap on pre-service debts, and it offers a host of other protections. Visit a financial counselor. Counseling isn’t just for people with money struggles. Actually, it can be great help to anyone — especially when it’s free and offers you the chance to understand and take charge of your own finances. Every installation has personal financial managers and classes to help you do just that. Before you’re too far into your military career, take the time to build a foundation that will last a lifetime. It’s the first step toward financial security and a solid choice as you embark on your service to our nation.
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[ On the Homefront ]
Wednesday, November 30, 2016
Recycling ramps up on post
Fort Hood opens new single-stream recycling processing plant By Christine Luciano Fort Hood Directorate of Public Works Environmental
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Christine Luciano | U.S. Army
Fort Hood single-stream recycling employees sort and separate white and mixed paper. The post is now processing single-stream recycling as part of its ongoing efforts to be environmentally friendly.
ort Hood celebrated America Recycles Day with a ribboncutting ceremony to educate the community about the installation’s new singlestream recycling center. Spreading the word on how important it is to recycle and the economic and environmental benefits, ceremony attendees learned more about how Fort Hood is changing the way recycling is done. “The easier that we make recycling for customers, soldiers and families, the more we can recycle,” said Brian Dosa, director, Fort Hood Directorate of Public Works. “Recyclable products like plastic bottles, cardboard, glass and paper can be put it into one container, without having to source segregate.” During the ceremony, Dosa explained how the installation began looking for opportunities to divert waste when it was selected as a pilot for Net Zero Waste. “In 2011, the Army selected us as a pilot installation to see how much waste Fort Hood could minimize from going into the landfill,” Dosa said. “We examined the contributors and recognized that our housing areas generated about half of the installation’s waste.” The following year, a curbside singlestream recycling program was implemented in Family Housing and a 96-gallon recycle container was provided to each home. The amount of recyclables collected from 2012 to 2015 doubled in housing areas and the decision was made to implement a program for the rest of Fort Hood. “Single-stream will help double our capacity at the recycle center, which leads to greater revenue and greater opportunity,” Col. Todd Fox, Fort Hood garrison commander, said at the ceremony. The new center makes recycling sim-
Wednesday, November 30, 2016
[ On the Homefront ]
Homefront |
Christine Luciano | U.S. Army
A Fort Hood single-stream recycling employee moves paper for sorting. Money earned from recycling supports a variety of programs on post, including the Fourth of July celebration and UFC fights.
pler for soldiers and families, helping to have less material end up in the landfill and more products recycled. “It’s great for the environment and has a secondary effect of raising revenue that goes back into our family programs,” Fox said. “It’s about changing culture so that we can do the right thing.” Hector Nunez, supervisory logistics management specialist, Fort Hood Recycle, explained how the recycling program gives back to the community each year. “Fort Hood Recycle sponsors events like the fireworks for the Fourth of July Independence Day celebration, music on the lawn series, UFC fights, Oktoberfest, Month of the Military Child and other soldier and family events,” Nunez said. “We average giving back over $100,000 per fiscal year to support these community events.” The new single-stream recycle center helps to streamline operations, processing up to eight tons an hour.
“Single-stream has made it easier to handle material,” said Kevin Davis, material handler and sorter, Fort Hood Recycle. “The equipment helps us to quickly move and separate recyclables, providing better quality products.” Eight drivers collect recyclables from more than 1,800 containers across the installation. Once the material arrives at the recycle center, unacceptable materials, like trash and plastic bags, are pulled out before being pushed onto the belt for processing. “The material is then pre-sorted by a series of conveyors and machines that help route the material to specific sections for a final sort,” said Michael Bush, recycle operations manager, Fort Hood Recycle. During a demonstration, Bush explained how the upgraded recycle center relies on machines to do most of the sorting, using vibrating screens, magnetic belts and gravity to separate materials. “Recycle employees do a final hand
sort in order to take out products not captured in the automatic system and to reroute any recyclables that end up in the wrong place,” Bush said. “At the end of the process, recyclable materials are bundled up and sold to various markets to create new products.” Exceptions to single-stream recycling include scrap metal, holiday lights, toner cartridges, pallets, small household appliances and civilian clothing and shoes. These miscellaneous recyclables will need to be taken to the recycle center. To prevent equipment damage, plastic bags, film and wrappers cannot be mixed with single-stream materials. “We had a couple of maintenance issues due to plastic bags, but we want to keep the program in place and change the culture to keep as much material out of our landfill as possible,” Bush said. “Plastic bags are accepted at the recycle center and can also be recycled at both commissaries.” Fort Hood continues to lead the way
and explore opportunities to make recycling easy. “Single-stream is a win-win for the environment and the Army,” Bush said. “We are excited about new partnerships and the ability of the Army to create value for all its stakeholders.” The people behind the program add to its success. “Recycle is one of the strongest teams on Fort Hood and it shows,” said Timi Dutchuk, chief of environmental programs, Fort Hood Directorate of Public Works. “We are one team, singlestream.” If you are a Fort Hood unit, contractor or civilian activity looking for an opportunity to be a part of the singlestream team, pick up desk-side containers and 35-gallon recycle containers free of charge. Activities can come by the Fort Hood Recycle scrap yard, off of 72nd Street, and pick up containers for their footprint. For information about recycling on post, call 254-287-2336.
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[ IN the Classroom ]
Wednesday, November 30, 2016
Photos by Spc. Erik Warren | U.S. Army, 3rd Cavalry Regiment Public Affairs
Spc. Craig Washington, a trooper in the Regimental Engineer Squadron, 3rd Cavalry Regiment, eats lunch with Leander Middle School sixth-graders Ella and Zoe on Nov. 11. Washington and other troopers visited the school to interact with and get to know students as part of the school’s Veterans Day celebration.
Brave Rifles spice up Veterans Day festivities at middle school By Spc. Erik Warren 3rd Cavalry Regiment Public Affairs Office
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Spc. Adonis Blackwood, Regimental Engineer Squadron, 3rd Cavalry Regiment, joins a seventh-grade social studies class Nov. 11 at Leander Middle School to answer questions students have about the Army.
EANDER — Troopers of Regimental Engineer Squadron, 3rd Cavalry Regiment, visited Leander Middle School on Nov. 11 to participate in the school’s Veterans Day celebration. The service members spent the day touring the school and talking with students. “It was so cool talking with the guys in the Army,” said a sixth-grade student named Ashley. “They are really nice. I got to talk with one of them at lunch and we talked about what it’s like being in the Army. He said he has been in for six years and has been to war in Afghanistan.” The school invited the soldiers along with Lt. Col Lynn Ray, Pioneer Squadron commander, who spoke to the student body in a crowded gymnasium. Ray told the students that she decided
Wednesday, November 30, 2016
[ IN the Classroom ]
Lt. Col. Lynn Ray, Regimental Engineer Squadron commander, 3rd Cavalry Regiment, interacts with students of Leander Middle School on Nov. 11 during her speech for the school’s Veterans Day program. The commander brought squadron troopers to spend time with the students throughout the day.
to serve because she wants kids to have the same opportunities she had growing up. She told a story of meeting young people around the world who did not have dreams of bettering themselves because they did not have service members protecting them. After asking the crowd who their heroes were, the gym erupted with shouts of superheroes, athletes and pop stars. Ray made the point that the students should look close for heroes in their own lives. “Look at your teachers, coaches, parents and military members,” Ray said. “What’s close to us is what we take for granted and don’t appreciate.” The assembly ended with Ray handing out awards and gifts to students who had family members who served, one being a young girl who lost her father while he was fighting in Afghanistan.
“This is an opportunity for the kids to get a better understanding of what the cost of freedom is,” said Michael Chatman, a coach at the school. After the assembly, the students returned to class and the soldiers were able to speak to the students and answer questions. The troopers visited classrooms, participated in recess and ate lunch with students. Spc. Adonis Blackwood, a Pioneer trooper, told a seventh-grade class of his daily life and how one of his favorite things in the military is marching in formation. “This was great,” Blackwood said. “The kids were so excited to talk with me and they asked a lot of questions. It is fantastic that we got to come out and do this for Veterans Day. I think the kids will understand a little better what it’s like to be in the military after talking with us today.”
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[ What’s Happening ]
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Local Music
Dancing
Dirty Harry’s presents live music on Wednesdays at 9 p.m. For ages 21 and older, no cover. Dirty Harry’s is at 206 W. Veterans Memorial Blvd., Harker Heights (next to Kin Pin Tattoos). Call 254-680-6557. Stillhouse Wine Room presents live music from 8 p.m. to midnight Friday and Saturday. Tuesday is Game Night. Enjoy a glass of wine or beer while playing your favorite game. Wednesday is Karaoke and Teachers Night. Thursday Night Trivia is from 7:30 to 10:30 p.m. with a relaxed version of the game. Topics include music, movies, sports, geography, animals and more. Every 10 questions someone wins a bottle of wine. Stillhouse Wine Room is at 403 E. Stan Schlueter Loop, Suite 308, Killeen. Go to StillhouseWineRoom.com. Bo’s Barn Dancehall, 4984 W. Farm-toMarket 93 in Temple, presents live music and dancing from 9 p.m. to 1 a.m. Friday and Saturday. Cover is $8 to $10. Catch karaoke from 8:30 to 11:30 p.m. every Thursday, with a DJ until 1:30 a.m. Happy Hour is from 5 to 8 p.m. every Thursday, Friday and Saturday. Go to www.bosbarndancehall.com or call 254-939-7131.
In the Mood Ballroom, 13 S. Main St., Temple, offers dance classes throughout the week. Call 254-773-7088, email Karen.Gonzales@inthemoodballroom.com or go to inthemoodballroom.com.
Arts & Theater Art After Dark presents artwork by Evan McLearen at 6 p.m. Dec. 2 at Frames and Things, 216 Cove Terrace Shopping Center, Copperas Cove. Join us for a night of art and wine. Art After Dark is open to the public and free for adults. Celebrate the holiday season at the Mayborn Museum Complex from 4:30 to 7:30 p.m. Thursday. Special Christmas themedevents and activities include a visit from Santa and a special model train display from the Central Texas Area Model Railroaders. Activities and events are included in the price of admission. Admission for adults is $8; ages 2-12, $6; 65 and older, $7. The museum is at 1300 S. University Parks Drive in Waco. Call 254-710-1104. Cinemark Theater in Harker Heights presents a live screening of “L’Amour de Loin” performed by the Metropolitan Opera in
New York at 11:55 a.m. Dec. 10. Tickets are $23 and intermission includes a behindthe-scenes look at the cast and crew. The performance lasts three hours. Get more information at metopera.org.
Family Fun The St. Joseph Altar and Rosary Society in Killeen will host its 48th annual Christmas Bazaar from 10 a.m. to 7:30 p.m. Dec. 3 and 8:30 a.m. to 3 p.m. Dec. 4 in the Parish Activity Center. A cafe will offer eat-in or takeout sandwich plates, hot dogs, nachos, desserts and drinks. Activities include vendors, a children’s Christmas corner, craft-making and singing. Santa and a photographer will be on-site from noon to 4 p.m. Saturday and 10 a.m. to 2 p.m. Sunday. Temple’s Railroad and Heritage Museum, 315 W. Avenue B, in downtown Temple, is open from 10 a.m. to 4 p.m. Tuesday through Saturday. For information, call 254-2985172.
Clubs, Meetings The Copperas Cove Bass Club meetings are held at the Lil Tex Restaurant in Copperas
Wednesday, November 30, 2016
Cove on the first and third Tuesday of each month at 7 p.m. Call 254-661-9274. The Killeen Civic Art Guild has open studio time from 5 to 8 p.m. Mondays and offers various workshops from 10 a.m. to 2 p.m. Saturdays at the Killeen Arts & Activities Center, 802 N. Second St., Suite D 100. Contact Jutta Mack at jmack1@hot.rr.com, call 254-466-4040 or go to www.killeencivicartguild.org.
Bars, Clubs Chopstick, 2600 Trimmier Road, Suite 200, Killeen, has karaoke night from 8 to 11 p.m. every Thursday.
Planetarium Several films are now showing at the Mayborn Science Theater at Central Texas College, off Clear Creek Road in Killeen. Matinee shows are $5 per person and the Saturday evening shows are $7 for adults and $6 for children under the age of 12. Discounts are offered to active-duty military, senior citizens and members. For show descriptions, full schedule and ticket prices, go to www.starsatnight.org or call 254-526-1800.
[ Dining In ]
Wednesday, November 30, 2016
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Parmigiano-Reggiano gives minestrone soup star power By Susan Selasky Detroit Free Press
A hearty bowl of minestrone soup may not sound fancy, but one ingredient in today’s recipe puts it over the top. It’s Parmigiano-Reggiano and it’s considered the ultimate and highestend of Italian cheeses. Made with a mix of whole and skim milks, Parmigiano-Reggiano has a sharper flavor than Parmesan and more of a granular or grainy texture. That grainy texture comes from aging. Parmigiano-Reggiano is sometimes aged for two years. If you see Parmigiano-Reggiano labeled “stravecchio,” it has been aged three years and ones labeled “stravecchiones” are aged four or more years. Its rough, craggy texture also makes this cheese unique. According to many cheese sources, Parmigiano-Reggiano is bound by its place of origin. Having ParmigianoReggiano stamped on the rind means it was produced in Bologna, Mantua, Modena or Parma, Italy. Now about that price. ParmigianoReggiano can sell for upward of $20 a pound. It’s one of the priciest cheeses. It’s costly because of the long maturing process. But because of its intense, sharp, almost nutty flavor, a small amount of this cheese goes a long way. It’s also best bought in small chunks and freshly grated — so save your money and don’t buy pre-grated. There are a lot of great cheese shops in the area where you can buy Parmigiano-Reggiano. If you want to save a few bucks on cheese, Grana Padano can be substituted. It’s similar, but made only with skim milk and costs about $13 a pound. You might think spending that much on cheese is a lot for a soup. But this minestrone soup is well worth it and you don’t have to use a lot cheese. Part of the cheese is used to give the soup a bit of body and to thicken it. The remainder is used to serve on the side to sprinkle on top. Cheese tends to dry out, so wrap it tightly in heavy duty
plastic wrap and refrigerate up to 2 weeks. You can freeze it if you like, but it’s best grated than frozen. Another ingredient that makes this soup special is celery leaves. Sometimes celery leaves aren’t given any thought — except for maybe as a garnish for Bloody Mary’s. But when celery leaves are chopped and simmered a few minutes, they perk up the celery flavor in this soup. Small shaped pasta is a common ingredient in minestrone. In this recipe, orzo is used because it cooks quickly.
HEARTY MINESTRONE WITH CELERY AND PARMESAN Serves: 4 Preparation time: 20 minutes Total time: 45 minutes
2 tablespoons olive oil 2 cups diced celery plus ½ cup chopped celery leaves, divided ½ cup diced onion ½ cup diced carrot 1 large clove garlic, chopped 1 teaspoon celery seed ½ teaspoon freshly ground pepper 4 cups reduced-sodium chicken broth or vegetable broth ½ cup orzo or other small pasta 1 can (15 ounces) Italian-style diced tomatoes 1 can (15 ounces) cannellini beans, rinsed ¼ to 1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving Heat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, beans, half the celery leaves and ¼ cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired. From and tested by Susan Selasky for the Free Press Test Kitchen at the Great Lakes Culinary Center in Southfield. Nutrition information not available.
Susan Selasky | Detroit Free Press
Hearty minestrone with celery and Parmigiano-Reggiano, which has a sharper flavor than Parmesan and more of a granular or grainy texture.
[ Dining In ]
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Wednesday, November 30, 2016
Butterscotch pie, always second fiddle, is a secret crowd pleaser By JeanMarie Brownson Chicago Tribune
Recently, over wedges of homemade pie, my sisters shared that they love butterscotch. Turns out the nieces do too. Then, my father, a self-confessed chocoholic, capitulated. We spoke of butterscotch sundaes, candies, warm sauce, boxed pudding and restaurant desserts layered in fancy glasses. Mom mentioned Thanksgiving pie, and the deal was sealed. Butterscotch. Pie. Done. Like all the chocolate cream pies in my life, this cream pie starts with a crumb crust. Easy, peasy, says the daughter. Instead of the expected graham-cracker crumbs, the crust uses the sweetly spiced Belgian cookies known as speculoos. Anyone enchanted with jars of cookie-butter spread will recognize the flavor of this classic cookie. The pudding part of the pie requires more patience than the crust. This soft-set filling sports deep butterscotch elements from browned butter and dark brown, mildly molasses-flavored sugar. The directions look intimidating, but I’m just offering guidelines for successful butter browning and smooth texture. The pudding can be thickened like a traditional pudding with cornstarch. If you are avoiding corn-based products, substitute tapioca starch (also called tapioca flour). If minute tapioca is all that is available, you can pulverize it to a powder in a coffee grinder or spice mill. Upgrade all your holiday baking by investing in pure vanilla. Pure vanilla bean paste makes your pudding look as if you’ve gone to the trouble of steeping
Michael Tercha | Chicago Tribune
and scraping the vanilla bean without the work or mess. To my mind, good vanilla proves essential to butterscotch. Of course, you always can skip the cookie crust and serve the butterscotch pudding out of the bowl. Or, portion the pudding into small dessert dishes, let it set overnight in the refrigerator and garnish with whipped cream before serving.
BUTTERSCOTCH CREAM PIE WITH COOKIE CRUST
Prep: 45 minutes Cook: 20 minutes Chill: Overnight Makes: 10 servings Substitute shortbread cookies, chocolate wafers or about 2 cups of graham cracker or gingersnap crumbs for the spiced cookies, if desired. Cookie crust: 1 box (7 ounces) cinnamon spiced Belgian cookies (speculoos or Biscoff) 3 tablespoons dark brown sugar 5 tablespoons unsalted butter, melted
Brown butter butterscotch pudding: 2½ cups whole milk ¼ cup cornstarch (or 1/3 cup tapioca starch) ½ teaspoon salt 4 large egg yolks 4 tablespoons (¼ cup) unsalted butter ¾ cup tightly packed dark brown sugar 1 cup heavy (whipping) cream 2 teaspoons pure vanilla bean paste or pure vanilla extract Whipped cream for garnish 1. For the crust, heat oven to 350 degrees. Have a shallow 9-inch pie plate ready. 2. Break the cookies into the food processor. Use on/off turns to crush them into fine crumbs. (Alternatively, put the cookies into a clean zippered plastic food bag, seal the bag and crush them into crumbs with a rolling pin or heavy can.) Transfer the crumbs to a bowl. Set aside 1 or 2 tablespoons of the crumbs for garnish. 3. Stir 3 tablespoons brown sugar and 5 tablespoons melted butter into remaining crumbs until mixture resembles wet sand. Press mixture over bottom and up the sides of the pie plate. Bake until crust
is set and fragrant, about 10 minutes. Cool completely on a wire rack. 4. For the pudding, put milk, cornstarch and salt into food processor or blender. Process until smooth. Add egg yolks and process to blend. Set aside. 5. Melt 4 tablespoons butter in a large, deep saucepan set over medium-high heat. Cook, stirring often, until butter bubbles and looks and smells toasted (but not burned). Whisk in ¾ cup sugar, and keep whisking until mixture is smooth and homogenous. (You will see the melted butter pool around the sugar — just keep whisking.) Remove the pan from the heat. (Be careful, the sugar is very hot.) 6. Slowly and carefully whisk in cream until smooth. (It is normal for the sugar to seize into small, hard bits as the cream is added. If necessary, return the pan to low heat and continue whisking until the sugar has melted.) 7. Add about a cup of this hot butterscotch cream to egg mixture, and whisk to blend. (This tempers the yolks, so they do not curdle.) Return this egg yolk mixture to the remaining butterscotch cream in the pan. Set the pan over medium heat. Stir constantly until the mixture comes to a boil, about 2 minutes. Continue cooking and whisking until smooth and thickened enough to coat the back of a spoon, about 2 minutes. Remove from the heat, and whisk in vanilla. 8. For smoother results, strain the pudding through a fine mesh strainer into a bowl. Then pour the strained pudding into the cooled and baked pie shell. Cover the surface directly with plastic wrap or wax paper (this prevents a “pudding skin” from forming.) Refrigerate the pie overnight. 9. To garnish, pipe whipped cream around the edge of the cold pie and sprinkle with reserved cookie crumbs. Cut into wedges with a knife dipped in warm water. Serve cold.
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Pear crunch pie: Enough about apples, how ’bout them pears? By Marlene Parrish Pittsburgh Post-Gazette
Who ever says, a pear a day keeps the doctor away? Pear cider? As American as pear pie? It never happens. Always a bridesmaid, never a bride, that’s pears. I like to use under-appreciated pears as often as I can as a switch from apples, and a fall favorite of mine is streusel-topped Pear Crunch Pie. When I don’t have time to make a crust, I will spoon the filling into ramekins, or small baking dishes and bake until everything is bubbly and brown. When I want to change-up the crust, I make a whole wheat crust: follow your basic pastry recipe, substituting 1 cup whole wheat flour for 1 cup of all-purpose flour for a double crust and ½ cup whole wheat flour for a single crust. The baked crust will be toasty brown and cookie-crumbly. And when I want a lily-gilded, overthe-top presentation, I serve warm pie with vanilla ice cream and a drizzle of homemade butterscotch sauce. Even for breakfast.
PAIRING PEARS
• Pears are good in salads, where they partner well with greens, especially the bitter ones, and be sure toss in a few nuts and goat cheese for creaminess. Try slices of pear with leaves of prosciutto for an appetizer, and pair them with blue-vein cheeses and nuts on a cheese platter. Surprise guests with sauteed pears as a garnish for grilled or fatty meats such as pork and duck. • Seasonal dessert menus welcome pears, too. Poach them in red wine,
dium bowl, combine pears, lemon juice, sugar, cornstarch, cinnamon, nutmeg and salt. Set aside to let juices form. Prepare pastry for a 9-inch pie shell. Dump filling into prepared pie shell and dot with butter. Bake for 10 minutes. Meanwhile, prepare topping. With a fork, mix oats, flour, melted butter, sugar and almonds, until well combined and crumbly. Remove pie from oven, sprinkle topping evenly over pear filling, then return the pie to the oven and continue baking for 50 to 60 minutes. Remove to a rack to cool. Serve warm with butterscotch sauce or ice cream. — Marlene Parrish
Marlene Parrish | Pittsburgh Post-Gazette
BUTTERSCOTCH SAUCE then serve with their reduced ruby syrup and top with soft drifts of whipped cream. Poach pears in white wine, and serve with a rich chocolate sauce whose fancy name is pears Belle Helene. Serve white-wine poached pears with a pureed raspberry sauce for Pears Melba. • Let pears star in tarts, crisps, slumps and upside-down cakes. Remember, you can use a pear anywhere you can use an apple.
PEAR CRUNCH PIE
PG tested This is a delicious pie, full of juicy chunks of ripe pear and topped with streusel, made crunchy with buttery oatmeal crumbs and almonds. Make it now when pears are at their peak of flavor. To check for ripeness, gently push the flesh at the
stem end; if it gives a bit, the pear is just right for eating or baking. 5 cups cored, peeled, and sliced Bartlett pears (about 5 to 7, depending on size, and very ripe) 2 tablespoons lemon juice 2/3 cup sugar (or half white and half brown sugar) 2 tablespoons cornstarch ½ teaspoon cinnamon Good pinch nutmeg Good pinch salt 1 9-inch pie shell, unbaked 1 tablespoon butter Streusel topping ½ cup quick-cooking rolled oats 1/3 cup flour 1/3 cup butter, melted 2 teaspoons sugar ¼ cup chopped almonds or walnuts Preheat oven to 375 degrees. In a me-
PG tested This is a classic. Drizzle, or pour if that’s more your style, over any apple or pear dessert. 1 cup brown sugar 1 cup light or dark corn syrup ¼ cup unsalted butter ¼ teaspoon salt ¾ cup heavy cream In a medium saucepan, combine brown sugar, corn syrup, butter and salt. Cook over low heat, stirring constantly, until sugar is dissolved. Then increase heat to medium-high and bring to a boil. Remove from heat. Carefully stir in cream, standing back as the mixture can sputter; stir until the mixture is smooth. Pour into a jar. The sauce will separate upon standing; just give it a stir before using. The sauce can keep in the fridge for up to one week. Makes about 2½ cups. — Marlene Parrish
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