GOOD EATS

Tawni and Dan Batdorf bring their entire kitchen with them when they take on catering jobs with Red Barn Catering in western Ohio.

was needed. Soon, they added a 54-foot trailer, which required nearly three months of work to outfit. Now both trailers are pressed into service for larger jobs. “I told Dan early on he had to get us to the venue, make sure we have electricity and water, and prepare the meat,” she says. “Our helpers and I can handle the rest.” The 18-member staff includes a number of retired teachers, including Pioneer member Julie Roeth, who has served as chief cook the past six years. A cousin and three retired home economics teachers show up the day before an engagement to handle prep work ranging from stirring up corn casserole to creating mouth-watering desserts. The Batdorfs, who formerly raised hogs, admit that pork is still their specialty, with succulent pork loin their most requested entrée. Other popular offerings include pulled pork, shredded chicken, and Italian marinated chicken strips. Occasionally, a client will ask for vegetarian lasagna. Among the more popular side dishes are mashed potatoes, au gratin potatoes, coleslaw, baked beans, green beans, and applesauce. Desserts run the gamut from fruit crisp to peanut butter confections. The trailers do not leave a venue until all the equipment has been washed and stowed away, appliances are wiped down, and floors are mopped. Everything comes home clean and ready for the next engagement. The last year or more has been difficult for the Batdorfs, as COVID-19 caused the cancellation of numerous scheduled events including weddings, reunions, and other large gatherings. One bright spot, however, has been the continuing popularity of fundraising meals for seven Future Farmers of America chapters in the area. One of the largest provided 800 pork loin dinners served via drive-through lanes at Fairlawn High School in rural Shelby County. A similar event provided 770 meals at Versailles High School in Darke County. “I enjoy the work and the people,” Tawni says. “Pleasing people with good food is easy. Getting groceries and making sure everything gets delivered is the hard part.” Batdorf’s Red Barn Catering, 937-418-3393; www.batdorfsredbarncatering.com.

READER RECIPE CONTEST foodThe gift of When you need a gift for the person who has everything.

RECIPES AND PHOTOS BY CATHERINE MURRAY

WARM-UP-WINTER HOT CHOCOLATE MIX

Prep: 10 minutes | Servings: 20 3 cups powdered milk 1 cup powdered sugar 2/3 cup packed brown sugar 2 cups cocoa powder 1 teaspoon cinnamon ¼ teaspoon cayenne ¼ teaspoon salt

Note: The age of your cinnamon and cayenne could affect their flavor. Add more or less to taste. Combine all ingredients into a blender or food processor and blend in 15-second intervals until well combined. Let powder settle for a minute before opening. Transfer to gifting jars or tins. When gifting, include these instructions: “Whisk together 1/3 cup of the hot chocolate mix and 8 ounces (1 cup) of water (or milk, if preferred). Top with marshmallows and warm up your winter!” Paired gifts could include marshmallows, a mug, or a small whisk. Makes 62/3 cups, which fills about four 16-ounce Mason jars.

Per serving: 133 calories, 1 gram fat (0.5 grams saturated fat), 3 milligrams cholesterol, 138 milligrams sodium, 26 grams total carbohydrates, 2.5 grams fiber, 9 grams protein.

SWEET AND SALTY CARAMELS

Prep: 10 minutes | Cook: 30 minutes | Cool: overnight | Servings: 27 ½ cup unsalted butter 1 cup heavy cream 1½ cups sugar ¼ cup light corn syrup ¼ cup water ½ teaspoon flaked salt ½ teaspoon vanilla extract Note: If you don’t have a 9 x 6-inch baking pan, makeshift a cardboard box to form the sides of a pan. Line a 9 x 6-inch baking pan with a 1-inch lip (or higher) of parchment so the excess paper comes up the sides. Spray top of parchment with cooking spray. Place pan wherever you plan to store it overnight for the caramels to cool. (If pan is moved while the caramels are hardening, it will cause the surface of the caramels to wrinkle.) Place butter and cream in a microwaveable bowl with spout. Microwave 1 to 3 minutes until butter is melted. Set aside. In a medium saucepan, combine sugar, corn syrup, and water. Stir until sugar is just moistened and uniform, being careful not to splash any up the sides of the saucepan. Heat on medium until the mixture begins to boil. Stir once, then cover with lid for 1 minute. Continue to boil uncovered without stirring at all for 5 to 10 minutes, until mixture reaches 320 F on a candy thermometer and is a light amber color around the edges of the pan. Turn off the heat. Slowly and carefully begin to add the cream/butter mixture to the sugar mixture a little at a time, whisking to incorporate. (It will boil intensely at this stage.) Turn burner back on to medium-high. Continue boiling without stirring until it reaches 240 F, 5 to 10 minutes. (240 F produces soft caramels. If you prefer slightly harder caramels, aim for 245 F.) Remove from heat and quickly whisk in vanilla. Pour into prepared 9 x 6-inch pan. Do not scrape the bottom of the saucepan if there’s a burnt layer. Let cool for 2 to 5 minutes, then sprinkle salt on top. (Test with a few flakes of salt every minute or so. If the salt begins to sink, wait another minute and try again.) Let rest overnight. Cut into 27 1 x 2-inch pieces and wrap in 5 x 5-inch pieces of parchment or wax paper. Store in airtight containers for up to a week.

Per serving: 95 calories, 5 grams fat (3 grams saturated fat), 15 milligrams cholesterol, 69 milligrams sodium, 13 grams total carbohydrates, 0 grams fiber, 0 grams protein.

FESTIVE HUMMUS

Prep: 10 minutes | Servings: 6 1 large lemon 2 15.5-ounce cans chickpeas (garbanzo beans), drained 2 tablespoons olive oil 2 cloves garlic small bunch fresh curly parsley ¼ to ½ cup water

Wash and scrub exterior of lemon. With a small knife or peeler, separate the lemon rind from the lemon, avoiding most of the white pith. Place chickpeas into a food processor. Squeeze the juice from the lemon over the chickpeas, then add the lemon rind, olive oil, garlic, and most of the parsley (thick stems removed). Process for 2 to 3 minutes, adding a bit of water at a time until the mixture is smooth and easy to spread, scraping sides of food processor a few times. Spoon hummus into a serving bowl or Mason jar, and finely chop a small handful of parsley and sprinkle on top. Serve with red and green vegetables. Store in an airtight container in the refrigerator for up to a week.

Per serving: 582 calories, 14 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 43 milligrams sodium, 90 grams total carbohydrates, 26 grams fiber, 29 grams protein