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December 12, 2012
Matt Reid | St. Joseph News- Press
Desserts, prepared by chef Jeff Keyasko, are displayed at the J.C. Wyatt House.
Don’t diet; miniaturize
Y
Petite treats offer indulgence without the guilt By SYLVIA ANDERSON St. Joseph News-Press
You can’t get reservations at the J.C. Wyatt House until after Christmas. The 1891 tour home and private dining establishment in St. Joseph has been sold out for weeks, with some guests booking reservations a year in advance. There are a number of reasons why, but the trio of exquisite miniature desserts they serve at the end of every meal is certainly one of them. “We started it last year at Christmas to do something special for the holidays,” says co-owner Jim Pallone. “Then we went back to regular desserts, but everyone asked for the dessert trio. So it’s become a signature dessert of ours. “ The desserts for the holidays are miniature versions of some big favorites: white chocolate cheesecake, eggnog bread pudding, cranberry apple crisp, pumpkin mousse cake and baked chocolate truffle. They are served in a glass or ceramic dishes specially designed
for the petite sweets, all together on a white plate with their own small dessert spoons. “We saw guests passing plates around, tasting each others’ deserts, and we were out one day and saw ramekins (small glass or ceramic dishes) were popping up everywhere,” says co-owner Jeff Keyasko. “We thought, why not give it a try? And it took off like a rocket.” It’s been a match made in culinary heaven, offering both a visual and sensory experience, an indulgence without the guilt. One of the leaders of the mini revolution are bakers Morgan Greenseth and Christy Beaver, founders of the Mini Empire Bakery in Seattle, a wholesale bakery specializing in miniature pies, cupcakes, cup-pies and “scookies.” Their “Mini Pies” cookbook, published in 2011, met with such success that they came out with a new cookbook this year, “Petite Treats,” which has recipes for a wide variety of mini indulgences. Their
Submitted photo
The ‘Petite Treats’ wine and chocolate lava cakes are easy to make using mini
Matt Reid | St. Joseph News- Press
Please see MINIATURIZE/ PAGE 3
Pumpkin Moose Cake, left, and Cranberry Compote, both from the J.C. Wyatt House, share a plate with holiday dressing.
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Wednesday, December 12, 2012
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Jessica Stewar t | St. Joseph News- Press
Ms. Randall works on an area of the foot related to the brain.
Toe to head
Area woman brings reflexology to St. Joseph By JENNIFER GORDON St. Joseph News-Press
In one 30-minute appointment, Wilma Randall can feel the sciatic nerve and the sinuses, the kidneys and the pituitary gland. But she only touches hands or feet. The Oregon, Mo., woman is certified in reflexology, a practice that relieves tension and stress in all parts of the body through zones located in the hands or the feet. According to the zones the International Institute of Reflexology uses, the toes and fingertips correspond to the head. The arch of the foot and the palm of the hand correspond to the chest, and the back of the foot and the base of the hand correspond to the pelvic region. Eunice Ingham helped pioneer the practice in the 1930s. The physical therapist worked with feet and found that she could alleviate discomfort her clients felt in other parts of their bodies. Her work
grew into the International Institute of Reflexology, which certifies individuals like Ms. Randall in the practice. “Everybody compares it to massage, to acupuncture, but it’s such a different modality,” Ms. Randall says. “But if that’s the way they can understand it, they can.” Mary Forcade, who practices reflexology in Maryville, Mo. describes it as an internal massage, where through the feet a practitioner can help the lungs and the heart. She says the Ingham method, which both she and Ms. Randall practice, will be different than other types of reflexology that may be offered in day spas. In the Ingham method, practitioners only use thumbs and forefingers to work each part of the foot or the hand, depending on which set of appendages the client prefers. Ms. Randall recently demonstrated the technique on Kayla Watson, who works at Activate
Your Health. Her fingers followed an inch-worm type pattern across the bottom of Ms. Watson’s foot. She applies firm pressure during her reflexology session, but is careful not to push on her client too hard. If there’s an issue somewhere in the body, Ms. Randall often finds congestion in the corresponding area on the foot or the hand. It feels like sand granules beneath the skin, she says. The alternative practice came with extensive training. Ms. Randall went through a two-year certification process to practice reflexology. She learned the technical names of the anatomy that the zones affect, but she won’t use them in a session. She doesn’t practice medicine, and she doesn’t pretend to. “I don’t have patients; I have clients,” she says. Ms. Randall became interested in reflexology after she saw how it worked for her mother. While at a
shoe store, they encountered someone familiar with reflexology who offered to use the technique to help the part of Ms. Randall’s foot that was causing her issues. The method resolved the pain,
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Ms. Randall says. Though considered more of a stress-buster than a treatment method, reflexology has gained more attention in the
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Wednesday, December 12, 2012
Miniaturize instead of dieting
CONTINUED FROM Page 1
motto is “don’t diet, just miniaturize.” “Both of us really like desserts, but the portions are so large wherever you go,” says Greenseth. “You crave just a little sweet after a meal, so we thought why not miniaturize everything? The start of our bakery was based on that.”
Mini cooking tips
Baking tiny treats is not simply making smaller portions. Recipes, bakeware and temperatures usually need to be adjusted. “A lot of it is time and practice,” Ms. Beaver says. “We had a lot of ugly pies in the beginning.” Matt Reid | St. Joseph News- Press For mini pies, they found A baked chocolate truffle is tucked into the holiday decor at the J.C. Wyatt House. a 3-inch cookie cutter with a scalloped edge cuts out pertric mixer fitted with the whisk attachment, beat the fect pie crusts. A miniature rolling pin is helpful, too, egg whites until foamy, about one minute. Add about 2 for rolling out the dough evenly. The pies are baked in tablespoons of the cocoa powder mixture and beat unmason jars or muffin pans. Complete instructions are til soft peaks form. Remove the bowl from the mixer. given in the “Mini Pies” cookbook or you can buy their By hand, fold in half of the melted chocolate mixture, pie kit on Etsy.com. It comes with the scalloped cookie then half of the cocoa power mixture. Then fold in the cutter, rolling pin, mason jar and cookbook.(www.etsy. remaining melted chocolate mixture, and finally the com/listing/114539549/mini-pie-kit-complete-with- remaining cocoa powder mixture. Fill the wells of the mini-pies.) mini Bundt pan to the brim. Bake for 10 minutes, and do The “Petite Treats” mini-doughnuts are not only not turn the pan. The cakes will be firm on the outside temptingly cute but healthier than the traditional vari- and gooey on the inside. Cool for three minutes in the ety because they are baked, not fried. They look impos- pan, and then turn out onto a cooling rack to cool comsibly difficult to make, but Ms. Greenseth says it’s easy pletely. Dust with powdered sugar using a sifter. Wait when you use a mini doughnut pan. at least five minutes to eat one (this may be difficult) “If you have the right pan,” Ms. Greenseth says, “any- as the centers are very gooey and hot. Serve with the one can do it.” remaining Merlot. Store in an airtight container for up The same goes for the decadent-looking wine and to three days. chocolate lava cake. They have the gooey “lava” middle Note: if you would rather not have a “lava” center, add and are easy to bake using mini Bundt pans. The wom- two more minutes. en suggest the Nordic Ware brand. — “Petite Treats, Mini Versions of Your Favor“I took them to a wine tasting party and they were a ite Baked Delights” by Christy Beaver and Morgan huge hit,” Ms. Beaver says. Greenseth For mini puddings and cheesecakes, the J.C. Wyatt House usually uses 2- to 6-ounce glass or ceramic dishes. The white chocolate cheesecake is not only served White chocolate cheesecake but baked in a martini glass. This is possible because 1 11- or 12-ounce bag white chocolate chips the oven temperature is only 225 degrees and the baking time is 12 to 15 minutes versus the usual hour for a 1/2 cup whipping cream full-size cheesecake. It is more time consuming to fill 1 teaspoon vanilla extract the separate glasses, but the results can be better than 1 pound cream cheese at room temperature the bigger size. 1 cup sugar “There is no chance of it cracking, splitting, or weeping with that watery texture from being baked at too 1/2 teaspoon salt high of a temperature,” Mr. Keyasko says. 1/2 cup sour cream at room temperature Just a couple of years ago it was hard to find the 1 tablespoon cornstarch smaller glasses and bakeware, but many stores now carry them. They often come in sets of four to eight and 3 eggs at room temperature include the miniature spoons. Some places to check are Preheat oven to 225 degrees. Have 12 to 15 small desPier One Imports, J.C. Penney, Target, Sur La Table sert ramekins or glasses ready on a sheet pan or cookie and William Sonoma. “Petite Treats” and “Mini Pies” sheet. Melt the white chocolate and whipping cream tocookbooks can be found at Target and barnesandnoble. gether in a medium-sized bowl over barely simmering com. Mini cupcake papers are good idea, too, and so is water. Stir in the vanilla and reserve. Beat the cream using a non-stick spray on any baked dessert for easier cheese, salt, cornstarch, sugar and sour cream with a cleanup. mixer until smooth. Beat the eggs into the cream cheese Ready to miniaturize? Try these recipes: one at a time. Stir in the reserved white chocolate until everything is homogenous. Divide the mixture among the ramekins and bake for 15 to 18 minutes (centers Wine and chocolate lava cakes should be a bit wobbly). Cool for one-half hour; then refrigerate for up to two days before serving. 1½ tablespoons unsweetened cocoa powder 2 tablespoons all-purpose flour 1/4 cup granulated sugar, divided 1/4 cup (half stick) plus 1 tablespoon unsalted butter 7 ounces semisweet chocolate baking squares 1/4 cup Merlot 3 large eggs, whites and yolks separated 1/4 cup powdered sugar, for dusting Preheat the oven to 350 degrees. Spray nine wells of a mini Bundt pan with cooking spray. Sift together the cocoa powder, flour and 2 tablespoons of the granulated sugar in a small bowl. Place the butter and baker’s chocolate in a small saucepan. Heat over low heat until melted and combined. Remove from the heat and add the Merlot, the remaining 2 tablespoons granulated sugar and the egg yolks. Stir gently to combine. Keep a close eye on the eggs to make sure they do not scramble. In an elec-
Toe to head
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CONTINUED FROM Page 3 health world. A Michigan State University study released in November found that it helped breast cancer patients with their shortness of breath symptoms. Breast cancer patients who underwent reflexology sessions also reported being able to handle stairs better. Ms. Randall says the successes she sees with her clients keep her practicing. She recently moved to the area from Oklahoma City and approached chiropractors in St. Joseph about what she does. Dr. Robert Grimm met her at the Josephine Expo. “I didn’t know very much about it until she talked to me,” he says. “I thought it would make a good adjunct to chiropractic.” What Ms. Randall likes best about the practice is that it doesn’t do any harm. People don’t have to believe that it helps, but they can know a session won’t hurt them, she says. Jennifer Gordon can be reached at jennifer.gordon@newspressnow.com. Follow her on Twitter: @SJNPGordon.
Jessica Stewar t | St. Joseph News- Press
Wilma Randall demonstrates reflexology for the St. Joseph NewsPress. Ms. Randall is certified in the practice, which relieves tension and stress in all parts of the body through zones in the hands and feet.
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