Wellspent Holiday Guide by Wellspent Market

TABLE OF CONTENTS

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Pre-Party Checklist Featured Recipes Featured Cocktails & Mocktails Gift Ideas Get Ready to PARTAY!

Hey there, party host extraordinaire! Welcome to the Wellspent Market Holiday Party Guide - your key to indulgence, celebration, and camaraderie, all wrapped up in the signature Wellspent Market style. Bid farewell to the stuffy and say hello to towering dishes, loosened belts (thanks to the irresistible Cherry Clafoutis), and memories that will be cherished forever. So, grab a drink (may we suggest Noah’s Eggnog?), take a load off, and let’s take your party skills to the next level! 3

Pre-Party Checklist Step 1 - Invitations

Send out invites early with all the deets.

Step 2 - Plan Your Menu

Curate a festive menu. Easy-to-serve apps, a delish main course, and desserts.

Step 3 - Set the Scene

Create atmosphere. Decorate with a festive theme, vibey playlist, cozy seating arrangements, and nice lighting.

Step 4 - Entertainment

Plan a fun game or activity! Think gift exchange, Charades, or a photobooth with fun props!

Step 5 - Express Gratitude

Express gratitude with a thank you card or a small parting gift like a snackpack.

FEAT U RE D RECIP E S

Appetizers

Cheese and Herb Flatbread 20 minutes prep 15 minutes active cooking 35 minutes total

Makes 4 - 6 servings

Ingredients For the shopping list • 1/2 cup of chopped mixed herbs (parsley, mint, arugula) • 2 green onions, finely chopped • 1/2 cup, grated aged white cheddar • For dusting all purpose flour • To taste black pepper, freshly ground • 1 batch Pizza Dough • 1/4 cup of Russian Style Fresh Farmer Cheese • 1 tablespoon + more as needed Novo Frantoio • 1 teaspoon of Gravenstein Apple Cider Vinegar • 1/2 teaspoon of Silk Chili • To taste Italian Fine Sea Salt

Equipment From the kitchen • 2 Cast Iron Skillets or Baking Sheets • 1 Mixing Bowl • 1 Rolling Pin • 1 Pastry Brush • Measuring Cups • Measuring Spoons

Step 1 Preheat your oven to 500°F with the rack near the top. Let the dough come to room temperature.

Step 2 Lightly flour a work surface. Cut the ball of dough in half, stretch or roll to thin circles about 6-8 inches in diameter. Place the flatbreads on lightly oiled skillets or baking sheets.

Step 3 Combine the herbs, green onions, 1/4 cup farmers cheese, 1/2 cup grated cheddar, 1 tablespoon olive oil, 1 teaspoon vinegar, 1/2 teaspoon silk chili, salt and pepper in a bowl and mix well. Spoon half of the mix onto each flatbread, spreading into an even layer that covers all but about 1/2 inch from the edge.

Step 4 Bake for about 10 minutes or until the exposed edge of the crust is beginning to brown. Remove from the oven and brush olive oil on the exposed crust. Return to the oven for a few minutes if you like a darker, more crispy crust.

Tahini Dip 10 minutes total

Makes about 1 cup

Ingredients For the shopping list • 1/4 cup of cold water • 1/2 cup of Tahini • 2 tablespoons of Garlic Sauce • 2 tablespoons of Novo Frantoio • 2 tablespoons of Late Harvest Sauvignon Blanc Vinegar

Equipment From the kitchen

Step 1

• 1 Small Mixing Bowl • Measuring Cups • Measuring Spoons

Preheat your oven to 500°F with the rack near the top. Let the dough come to room temperature.

Use this as a dip for vegetables, chips, or almost anything that needs a little more flavor. Double the amount of olive oil to make it a little less viscous and it makes a great dressing for composed salads.

Step 2 Lightly flour a work surface. Cut the ball of dough in half, stretch or roll to thin circles about 6-8 inches in diameter. Place the flatbreads on lightly oiled skillets or baking sheets. 9

Beet & Walnut Dip 15 minutes

Makes 6 - 8 servings

Step 1 Toast the walnuts in a 350°F oven for about 10 minutes. Let cool a few minutes, then process with the garlic until the mix looks like breadcrumbs.

Ingredients For the shopping list • 1 cup of walnuts • 4 cloves of garlic, peeled • 2 beets, roughly the size of tennis balls • 1/2 cup of breadcrumbs • 2 teaspoons NY Shuk Yemen Hawaij • 1 lemon, zest and juice • 10-12 pieces flat leaf parsley, leaves and stems • 2 tablespoons of pomegranate molasses • 2 tablespoons of Preserved Lemon Paste • 1/4 cup of Tahini • 1 teaspoon of Silk Chili • 2 Antheo D.O.P. • 2 tablespoons of Oregon Blackberry Honey • 1 teaspoon of Kosher Sea Salt

Equipment

Step 2 Scrub the beets, trim off the root and stem ends, and cut into small pieces roughly 1/2” thick.

Step 3 Combine with the other ingredients in a food processor and pulse until finely chopped to a uniform texture. Taste and add salt if needed.

From the kitchen • 1 Chef’s Knife • 1 Cutting Board • 1 Food Processor • Measuring Cups • Measuring Spoons

Step 4 Serve with vegetables (cucumbers, carrots, red peppers), tortilla, chips, or pita bread for dipping.

How to Build a Better Chacuterie Board We love a charcuterie platter. When done well, they really look impressive, adding oomph to any holiday spread. Plus, with ingredients mostly drawn from the pantry, they’re easier to put together than you might think. Below, we’ve put together our guiding principles to help you craft a thoughtful, balanced, and (best of all) delicious charcuterie platter.

Proteins

Crackers

It’s important to offer a variety of meats on any charcuterie platter, and what those are wholly depends on your taste. But always make sure to include at least one whole muscle (like bresaola or prosciutto) and at least one salami. We also recommend including at least one tinned fish; simply pop the top off and place the whole tin on the platter.

Neutral is generally the name of the game when it comes to crackers... better to let the various meats, cheeses, and spreads be the star of the show. That said, we do often include at least one flavored cracker alongside our preferred neutral crackers.

*Pro tip: grab a Tiny fish Co butter octo and warm it a little in the can.

*Pro tip: grab a fresh baguette and slice it on the bias, cut the whole thing and put the excess in a bowl for easy replenishing through the evening.

Cheese

Spreads

Another area where variety is key, we always like to have at least one cow’s milk cheese, one goat’s milk cheese, and one sheep’s milk cheese, with at least one hard cheese and one spreadable soft cheese among the selections.

Any number of spreads work well, but we always have at least one sweet option. Jams and honey are classics, and we love the more esoteric entrants in this category like quince paste, fig preserves, and mostarda, and it’s always nice to offer something savory as well, like mustard or chutney.

*Pro tip: let the soft cheese sit out on the counter as soon as you start building the board for the perfect ripeness: warm soft cheese = AMAZING. 12

Nuts, Olives, Pickles, Etc We always like to include a few things to cut through the richness of cheese and meat, so olives and pickles are a necessity on our own charcuteries platters; the sharp, briney flavors help refresh the palate between bites of fatty salami and creamy cheese. Nuts are another (often overlooked) component, and offer a chance to branch out beyond the usual peanuts into something a bit more “fancy” feeling. Here in Oregon, we’re partial to filberts (aka hazelnuts) but pecans and walnuts are great too.

And Voila! Just that like, you’ve impressed everyone at the party with what is essentially a thoughtfully arranged platter of pantry staples. If you’ve done it right, there’ll be something for everyone, and all of your guests will coo and compliment you and ask where on earth you picked up such a posh spread. Bask in your wellearned glory, and then send ‘em down to Wellspent Market.

*Pro tip: for the olive lovers: always include an empty ramekin for pits. Eat the first olive and put a pit in the ramekin as a signal to guests.

Scan for more stories, cooking tips and tricks 13

FEAT U RE D RECIP E S

Main Courses

Roasted Pork Loin with Red Miso Gravy 25 minutes prep 60-70 minutes active cooking 1 hour + 25 minutes total

Makes 6 - 8 servings

Ingredients For the shopping list

When I was growing up in the small southern Oregon town of Roseburg... Our family ate the classic turkey dinner for both Thanksgiving and Christmas. Over the years I’ve roasted my share of the iconic birds, but sometimes I want something that generates the same celebratory feast vibe, works for a smaller gathering but can also feed a crowd, compliments the same kinds of side dishes, and doesn’t take all day to cook. That’s when I get a pork loin. The whole loin from a good-sized pig can weigh more than 30 pounds, but most boneless loin roasts run 3-4 pounds, enough for 6-8 people. A good butcher can cut a smaller roast, but don’t skimp since the leftovers, like turkey, make great sandwiches. If you can find one with at least an inch thick fat cap, get it. It’s nice to have the rendered fat for making gravy, to me the most important part of a meat-centric feast.

~ Jim Dixon, founder Wellspent and Real Good Food 16

• 3lb pounds of boneless pork loin • 2 tablespoons of black pepper, freshly ground • 2 tablespoons of reserved pork fat • 2 tablespoons of All Purpose flour • 2 tablespoons of mirin (substitute rice vinegar with 1 teaspoon of sugar) • 1 cup + more as needed water • 1 tablespoon of sake (substitute sherry) • 1 tablespoon + more as needed Novo Frantoio • 2 tablespoons of Kosher Sea Salt • 6 tablespoons of Red Miso • 1 tablespoon of Okinawan Brown Sugar • 1 tablespoon of Liquid Shio Koji (optional)

Equipment From the kitchen • 1 Roasting Pan or Skillet • 1 Meat Thermometer • Measuring Cups • Measuring Spoons

For the Pork Loin

For the Red Miso Gravy

Step 1

Preheat oven to 500°F.

Put the fat from the roasting pan in a skillet, and, if necessary, add olive oil so there’s about 2 tablespoons total.

Rub the pork loin all over with 1 tablespoon of olive oil, then 2 tablespoons of both salt and pepper.

Step 2 Place on a roasting pan, skillet, or other shallow pan that can go into the oven. Roast until the internal temperature reaches 145°F, about 40-50 minutes.

Step 3 Place on a roasting pan, skillet, or other shallow pan that can go into the oven. Roast until the internal temperature reaches 145°F, about 40-50 minutes.

Step 4

Step 2 Stir in 2 tablespoons of flour and cook over medium heat for a few minutes.

Step 3 Add the remaining ingredients (6 tablespoons of red miso, 1 tablespoon of Okinawan brown sugar, 1 tablespoon of shio koji, 2 tablespoons of mirin, 1 tablespoon of sake), stirring to combine. Bring to boil, stirring frequently, and cook until thick. Add additional water if needed to achieve the pourable consistency of traditional gravy.

Pour off any pork fat and reserve. Add a cup or so of water to the roasting pan and scrape up any bits stuck to the bottom. Save the pan juices and fat to make red miso gravy. 17

Turkey Thigh Confit & Gravy 30 minutes prep + few hours rest 3 1/2 hours active cooking 4 hours total time

Makes 4 - 6 servings

Ingredients For the shopping list • 3-4 turkey thighs • As needed black pepper • To taste soy sauce • Splash of cream (optional) • 1/2 cup of all purpose flour • 2 1/2 - 3 1/2 cups, divided of Novo Frantoio • To taste Italian Fine Sea Salt • 2 cups of Chicken Broth • Splash of Trio Red Wine Vinegar (optional)

Equipment From the kitchen • 1 Chef’s Knife • 1 Cutting Board • 1 Heavy Skillet

Refrigerators freed cooks from the preservation imperative, but we can embrace the tasty part of making confit. Confit (pronounced cone-fee) derives from the French word for preserving, and most often described duck legs that were heavily salted, cooked slowly in duck fat, and stored at room temperature under the congealed fat to prevent spoilage.

For the Turkey Thigh Confit

Step 1 Give the thighs a good dusting of sea salt and black pepper on both sides, then arrange them snugly, skin side up, in a skillet or baking pan; refrigerate uncovered overnight or for a few hours to dry out.

Step 2 Add enough extra virgin olive oil to nearly cover the thighs, but leave the skin exposed so it gets crispy. Cover and cook in a 300°F oven for about 3 hours.

Step 3 Use tongs to move the thighs from the skillet to a plate. Pour the olive oil, now rich with meat juices, into a tall, heat-proof container. As it cools, the oil and juices will separate and can be used for gravy or to cook vegetables.

Turkey thighs can be pretty big, but plan on at least one person, then add at least one more for leftovers. And while this uses a lot of olive oil, some of it goes into the gravy, and the rest can be saved for reuse in savory dishes. - Jim Dixon, founder Wellspent and Real Good Food

For the Gravy

Step 1 Combine 1/2 cup olive oil (if you made the turkey thigh confit, use the olive oil and meat juices used to cook the turkey thighs) with the flour in a skillet and cook over medium heat, stirring often, for about 15 minutes or until the roux looks like milk chocolate. If you made the turkey thigh confit, use the olive oil and meat juices used to cook the turkey thighs.

Step 2 Taste and add salt and black pepper as needed. A splash of soy sauce adds both umami and color, and a little vinegar can brighten the flavor. I usually add some cream, too, but it’s optional. The gravy should be thick enough to coat a spoon, but thin enough to pour. If it’s too thick, add a little more water. If it’s too thin, make another small batch of roux, and stir in some of the gravy before adding it back to the pot. 19

Chicken Rosted on Cabbage 20 minutes prep 2 hours + 30 minutes active cooking 2 hours + 50 minutes total

Makes 4 - 6 servings

Ingredients For the shopping list • 1 Whole Chicken • 1/2 - 1 Head Green Cabbage, chopped • 1 Onion, chopped • To taste Black Pepper • 1 tablespoon per pound Italian Fine Sea Salt • 1/4 cup of Novo Frantoio

Equipment

Step 1 Split the chicken down the breast, then lay if flat on the cutting board. Press down to crack the wing and legs joints and flatten the chicken. If you have time, sprinkle salt all over (roughly 1 tablespoon per pound) and let sit, uncovered, in the refrigerator overnight or at least an hour or two.

Step 2 Use a skillet or baking dish large enough to hold the flattened chicken. Spread the cabbage and onion in the pan, drizzle with a little olive oil and sprinkle with salt and pepper.

From the kitchen

Step 3

• 1 Chef’s Knife • 1 Cutting Board • 1 Skillet or Baking Dish

Put the chicken on top of the vegetables, skin side up, and drizzle with more olive oil. Roast at 300°F for about 2 hours or the temperature at the thigh registers 160°F.

Roasting a whole chicken might seem like a project for a dinner party with friends, but it’s even better for everyday eating. Roast a chicken one night, eat different chicken-based meals for the next few days.

Step 4 Let cool for 15 minutes, then cut up. Serve with the cabbage and onions.

Twice-roasted Sweet Potatoes 15 minutes prep 90 minutes active cooking 1 hour + 45 minutes total

Makes 4 servings

Step 1 Line a skillet or baking dish with parchment paper. Scrub the sweet potatoes and rub them with 1 tablespoon of olive oil over the baking dish and sprinkle them with the sea salt. Cook in a 400°F oven for 45-60 minutes. Remove and let cool slightly.

Ingredients For the shopping list • 4 medium orange-fleshed sweet potatoes* • 1 1/2 cup of Greek-style plain yogurt • 1/4 cup of maple syrup • 2 tablespoons + 1 teaspoon Everyday Extra Virgin • 1/2 teaspoon of Kosher Sea Salt • 2 tablespoons of Garlic Sauce • substitute toum or 3 cloves finely chopped garlic • 1 teaspoon of Silk Chili • substitute Piment d’Espelette or a similar fruity red chili *Choose sweet potatoes about 2 inches thick and about 4 inches long.

Equipment From the kitchen • Parchment Paper • 1 Baking Dish • Small Mixing Bowl • Measuring Cups • Measuring Spoons

Step 2 In small bowl combine 1 1/2 cups of yogurt, 1/4 cup of maple syrup, 2 tablespoons of garlic sauce, and 1 tablespoon of olive oil.

Step 3 Cut a slit along the top of each sweet potato about 1 inch deep. Use a fork to gently spread them open and fluff the cooked interiors. Fill each with 1/4 of yogurt mixture and return to the oven. Cook for about 10-15 minutes or until the top is lightly browned.

FEAT U RE D RECIP E S

Sides

Nan’s Cranberry Sauce 5 minutes total

Makes 6 - 8 servings

Ingredients

Equipment

For the shopping list

From the kitchen

• One 12oz bag of cranberries • One large orange • Sugar to taste (1/4 to 1/2 cup)

• 1 Food Processor • 1 Chef’s Knife • 1 Cutting Board • Measuring Spoons

Step 2 Step 1

Cut a large orange into eighths.

Add the cranberries, orange slices (peels and all!), and 2 tablespoons of sugar to a food processor; pulse to combine, taste, and adjust sugar as needed.

Cider-braised Carrots 15 minutes prep 35 minutes active cooking 50 minutes total

Makes 4 - 6 servings

Step 1 Cook the carrots in the olive oil and butter in a skillet over medium heat for about 10 minutes.

Ingredients For the shopping list

Step 2

• 6 medium carrots • 2 tablespoons of maple syrup • 1 tablespoon of Everyday Extra Virgin • 1 tablespoon Beurre de Baratte - Salted Butter • 1/2 cup of Sunsetter Cider • 1/2 - 1 teaspoon of Italian Fine Sea Salt

Add the salt, cider, and maple syrup and stir to combine. Cover and simmer for 20-25 minutes until the carrots are tender.

Equipment From the kitchen

Step 3

• 1 Skillet • Measuring Cups • Measuring Spoons

Remove the carrots and cook until the liquid has reduced to a sticky glaze. Pour over the cooked carrots.

Those trees that Johnny Appleseed planted across early America... grew fruit for making hard cider, a drink safer than water in those days. Old recipes using cider for cooking go back to the 1800’s, when it was used for the same reason. While our water maybe cleaner these days, using hard cider adds a subtle, fruity flavor to these simple braised carrots.

Radicchio with Apple & Roasted Fennel 30 minutes prep 30 minutes active cooking 1 hour total

Makes 4 - 6 servings

Step 1 Soak the radicchio in a bowl of ice water for at least 30 minutes.

Ingredients For the shopping list • 1 head radicchio, chopped • 1 fennel bulb, thinly sliced • 1/4 cup of walnuts, chopped • 1 apple, thinly sliced • 1 pomegranate or 1/2 cup pomegranate seeds • 1 tablespoon of Sparkling Wine Vinegar • 4 tablespoons of Novo Frantoio • 1 tablespoon of Oregon Blackberry Honey • To taste Sea Salt Flakes

Equipment From the kitchen • 1 Food Processor • 1 Chef’s Knife • 1 Cutting Board • 1 Mixing Bowl • 1 Baking Dish • 1 Spatula

Step 2 Roast the fennel with 1 tablespoon olive oil and a pinch of salt at 350°F for about 20 minutes or until lightly browned. Let cool.

Step 3 While the oven is on, put the walnuts in another skillet and toast 1/4 cup walnuts alongside the fennel for about 5 minutes. Let cool.

Step 4 Stir together 1 tablespoon vinegar and 1 tablespoon honey, then add 3 tablespoons olive oil and mix well. Combine the radicchio, fennel, apple, walnuts, and pomegranate seeds, add the dressing, toss, and salt to taste.

Carmelized Brussels Sprouts with Mustard 15 minutes prep 35 minutes active cooking 50 minutes tota

Makes 4 - 6 servings

Ingredients For the shopping list • 1 pound of Brussels sprouts, quartered lengthwise • 1-2 shallots, chopped (about 1/2 cup) • 1/4 cup of Novo Frantoio • 1/2 cup of Whole Grain Mustard • 1/2 teaspoon of Kosher Sea Salt

Equipment From the kitchen • Heavy Skillet • 1 Chef’s Knife • 1 Cutting Board • Measuring Cups • Measuring Spoons

If you can’t stand Brussels sprouts, you were probably born that way. We all came with a pair of genes with the roll-off-the-tongue name of TAS2R38, and it provides the code to our bitter flavor receptors. Some copies of the gene make you taste the bitter, some don’t, and if your DNA includes two of the bitter-tasting versions, you probably hate Brussels sprouts. I used to tell people that these Brussels sprouts,

Step 1 If the cut ends of the sprouts are brown and oxidized, trim them, and remove any funky looking outer leaves. Cut them in half lengthwise, then cut them again. The flat surfaces of the quartered sprouts caramelize better.

Step 2 Heat a heavy skillet over medium high, add 1/4 cup of oil, and when it begins to shimmer, add the sprouts. Let them cook for a few minutes before stirring; you want the cut surfaces in contact with the hot pan long enough to get deeply browned. Continue cooking, stirring occasionally, until the sprouts are nicely browned, about 15 minutes.

Step 3 Add the shallots along with 1/2 teaspoon of salt and cook for another 10 minutes or until they’re soft. Stir in 1/2 cup of mustard, reduce the heat to low, and cook for about 10 minutes longer.

caramelized to a dark brown, mellowed with onion, and flavored with mustard, would convert anyone, but I may be wrong about the supertasters. I adapted this from a version served at clarklewis when Morgan Brownlow was the chef. The cooks there told me to use more butter and mustard than you think you should, and while I’ve switched it to olive oil, the advice still holds.

FEAT U RE D RECIP E S

Desserts

Cherry Clafoutis 15 minutes prep 50 - 60 minutes active cooking 65 - 75 minutes total

Makes 4 - 6 servings

Ingredients For the shopping list • 3/4 pound of sweet cherries, pitted • 1/2 cup of all purpose flour • 5 tablespoons, divided sugar • 1 cup of whole milk • 1/8 teaspoon of vanilla extract • 1-2 tablespoons of powdered sugar, for serving • Whipped cream, for serving • 2 tablespoons + more for greasing Madre Terra • 1/4 teaspoon of Kosher Sea Salt • 2 lightly beaten Farm Fresh Eggs

Equipment From the kitchen • 1/2 cup of all purpose flour • 5 tablespoons, divided sugar • 1 cup of whole milk • 1/8 teaspoon of vanilla extract • 1-2 tablespoons of powdered sugar, for serving • Whipped cream, for serving

Step 1 Heat your oven to 350°F. Use a chopstick to pit the cherries by holding the fruit securely on a cutting board and poking the chopstick into the stem end. It’s messy and you’ll probably break a few cherries, but that’s okay.

Step 2 Pour a little olive oil into a 9 inch skillet and spread it around, then add the cherries. There should be enough to cover the bottom and then some.

Step 3 Mix together 1/2 cup flour, 3 tablespoons of the sugar, and 1/4 teaspoon salt, then beat in 2 eggs, 1 cup milk, 1/8 teaspoon vanilla extract, and 2 tablespoons olive oil until you have a smooth batter. You could do this in a blender or food processor if you don’t mind the extra time to clean it.

Step 4 Pour the batter over the cherries, sprinkle the remaining 2 tablespoons of sugar over the top, and slide the skillet into the oven, Cook for 50-60 minutes or until the top is nicely browned.

Step 5 Put a spoonful of powdered sugar into a fine mesh strainer, then tap it gently while moving it over the clafoutis to create a light, even dusting. Serve warm with a little whipped cream if desired.

Cla fou tis Pro nou n ced kla -FO O-te e 31

Nan’s Chocolate Cake with Richmond Frosting 20 minutes prep 40 minutes active cooking 1 hour total

Makes 8 - 12 servings

For the Cake

Step 1 Heat your oven to 350°F. Mix the 2 cups sugar, 2 cups flour, 1/2 teaspoon salt, and 1 teaspoon baking soda in a large bowl.

Ingredients For the shopping list • 3 1/2 cups, divided sugar • 2 cups of all purpose flour • 1 teaspoon of baking soda • 1 cup + 4 1/2 tablespoons, divided butter • 3 tablespoons of cocoa powder • 2 1/2 cups, divided water 1/2 cup of • full-fat Greek-style yogurt* • 2 teaspoons, divided vanilla extract • 4 1/2 tablespoons of cornstarch • 3 ounces of unsweetened chocolate • 1/2 + 1/8 teaspoons, divided Kosher Sea Salt • 2 Farm Fresh Eggs *the original called for sour cream, so substitute if you like, but we’ve used yogurt for years

Step 2 In a small saucepan, bring the 1 cup butter, 1 cup water, and 3 tablespoons cocoa powder to a boil. Stir well, remove from the heat and let cool. Combine with the flour mixture.

Step 3 In a separate bowl, combine the 1/2 cup yogurt, 1 teaspoon vanilla, and 2 eggs. Stir into flour mixture.

Equipment From the kitchen • 1 - 9” x 13” Cake Pan • 3 Mixing Bowls • 2 Small Saucepan • Measuring Cups • Measuring Spoons

Step 4 Pour the batter into a buttered & floured 9 inch by 13 inch cake pan. Bake at 350°F for 20-30 min or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 15-20 minutes.

For the Richmond Frosting

Step 1 Mix together the 1 1/2 cups sugar, 4 1/2 tablespoons cornstarch, and 1/8 teaspoon salt in a small bowl.for the liquid to flow back together, it’s ready). The syrup will thicken as it cools, but a few seconds back on the burner will make it runny enough to brush on the cake.

Step 3 Add the sugar and cornstarch mix and bring to a boil, stirring constantly. Remove from the heat and stir in 4 1/2 tablespoons butter and 1 teaspoon vanilla. Let cool for 10 minutes, then gently pour over the cake. Cool for at least an hour before serving.

Step 2 In a small saucepan, heat 1 1/2 cups water and 3oz chocolate, stirring constantly until the chocolate is melted. 33

FEAT U RE D RECIP E S

Cocktails

“Noah’s” Eggnog 35 minutes total

Makes 12 - 18 servings

Ingredients For the shopping list

Love it or hate it... eggnog is a classic so tied to the winter holidays that to ignore it would be foolish. But we’re avowed nog-heads, and every year for the last decade or so, just after Thanksgiving, we get together with pals and make (ahem) EIGHT GALLONS of our favorite sweet, creamy, rich, and boozy holiday treat. And with a history dating back to the 13th century, eggnog-related drinks can be found in many cultures across the globe; Ponche Crema in Venezuela and Trinidad, Coquito in Puerto Rico, Rompope in Mexico, and the countless regional variations found throughout Europe. Our recipe comes from our pal Nick Wood, owner of Bunk Sandwiches, former New Orleanian, and fellow eggnog lover. The Crescent City is famous for its cocktail culture, and Nick learned this recipe decades ago during his stint at one of New Orleans’ most legendary restaurants. He’s since shared with Wellspent co-owner Noah Cable, and their now decades-long tradition of post-Thanksgiving nogmaking is the stuff of Portland legend. We’ve modified the recipe to make it a bit more manageable (the original calls for 120 eggs!), but it still makes a batch big enough to fuel your upcoming holiday parties.

~ Noah Cable, Director of Operations/Co-Owner 36

• 5 ounces of Tia Maria • 2 1/2 ounces of Old Grandad Bourbon • 2 1/2 ounces of California Brandy • 2 1/2 cups of confectioners sugar • 5 1/2 cups of heavy cream, divided • 3 1/4 cups of half & half • For serving nutmeg, freshly grated • For serving cinnamon stick, freshly grated • 12 Farm Fresh Eggs

Equipment From the kitchen • 1 Stand Mixer or Hand Mixer with Bowl • 1 Large Mixing Bowl or Pitcher • 1 Cocktail Jigger • Measuring Cups

Step 1

Step 5

Separate egg yolks from whites.

Add 2 3/4 cups cream to the liquor mixture.

Step 2 Using a mixer, cream together yolks and 2 1/2 cups sugar.

Step 6 Add the egg, cream, and sugar mixture to the liquor, cream, and half & half mixture; stir to combine, and chill thoroughly.

Step 7 Step 3 Add 2 3/4 cups cream to the egg mixture; beat until soft peaks form.

To serve, ladle chilled eggnog into teacups; garnish with freshly grated nutmeg or cinnamon. Kept in a tightly sealed jar, it will last for at least a few weeks in the refrigerator, though the adventurous may opt to keep it for months (aged eggnog is a “thing”).

Step 4 In a separate container, combine 5oz Tia Maria, 2.5oz Old Grandad Bourbon, 2.5oz California Brandy with 3 1/4 cups half & half.

Sunsetter Spritz 2 minutes total

Step 1 Makes 1 serving

Fill a rocks glass with ice.

Ingredients For the shopping list • Ice • Lemon peel for garnish • 4 ounces of Sunsetter Cider • 2 ounces of Bonal Gentiane Quina Vermouth

Step 2 Add 4oz of Sunsetter and top with 2oz of Bonal.

Equipment From the kitchen • 1 cocktail jigger • 1 rocks glass

Step 3 Garnish with a lemon peel.

A new-world spin on an old-world classic... the Sunsetter Spritz combines NW cider with Bonal, a spicy, earthy French aperitif known as “ouvre l’appétit” - the key to the appetite. Traditionally thought of as an autumnal beverage, the brightness of Mill A’s Sunsetter makes this refreshing any time of year.

FEAT U RE D RECIP E S

Mocktails

How to Build a Better Non Alcoholic Cocktail Mocktail? Nah. Spirit-free cocktail? Sure. Whatever you call them, modern nonalcoholic drinks are delicious, and deserve to be given the same degree of attention we pay to the classics. The tricky thing is that when you remove alcohol from the equation, you’re also removing texture, viscosity, certain flavors, and that telltale back of the throat “burn” so many of us associate with a stiff drink. So, while the options in the nonalcoholic drinks category have been improving and growing at a rapid clip for the last few years, there remains a bit of a learning curve.

Tools Any home bar set up, alcohol free or not, will benefit from having a few specific tools on hand. You don’t need the fanciest cut crystal mixing glass to make delicious drinks, but at bare minimum you should have the following: A bar spoon A jigger for precise measurements A simple shaker tin A good citrus peeler

Sweeteners Sweeteners do more than balance a cocktail’s sour notes; they add flavor and texture too, which are especially important when making nonalcoholic drinks. You should master a classic simple syrup (known in the industry as 1:1 because it is equal parts sugar and water) as well as its sibling, the rich simple syrup (known as 2:1, twice as much sugar as water). And think beyond white sugar: darker sugars like muscovado, demerara, and our own Okinawan Black Sugar offer a world of nuanced flavor. Some of our other go-to sweeteners include honey, maple syrup, pomegranate molasses, and pine cone bud syrup, not to mention the wide world of fruit preserves. Yes, you can (and should!) be using jam and marmalade in your cocktails! They bring not only texture, but a lovely fruity tartness, and the variety of flavors is literally endless. 42

Yes, you can (and should!) be using jam and marmalade in your cocktails! They bring not only texture, but a lovely fruity tartness, and the variety of flavors is literally endless.

How To Make Simple Syrup Classic Simple Syrup Measure out 8oz of water and 8oz of sugar; add the water to a saucepan and heat over medium heat (but don’t boil!). Add the sugar, and stir. When the sugar is completely dissolved, remove from heat, pour into a glass jar, and cool in the refrigerator. Rich Simple Syrup Measure out 8oz of water and 16oz of sugar; follow the steps outlined above.

Citrus (and Other Fruit Too!) Lemons and limes are de rigueur, and there’s a reason they’re considered classics. They are supremely versatile, and work as well in a margarita as they do a martini. But we’d be remiss if we didn’t shout out oranges; orange juice is particularly fun in shaken drinks, as it adds a super fluffy mouthfeel and airy texture. But perhaps our favorite of all is the grapefruit. Whether you juice it or use it as a twist, its pithy bitterness, bright aromatics, and tangy-tart flavor adds a nice pop and helps to boost the citrus notes of many different drinks.

Bubbles Adding something bubbly to a drink (nonalcoholic or otherwise) does a lot: it adds texture, body, and lift, not to mention that mysteriously unquantifiable something that makes a drink so refreshing. Along with classics like seltzer and tonic, we’re huge fans of imported bittersweet sodas from Italy like Sanbitter, Crodino, and Stappi. Their diminutive nature (they are often packaged in tiny 100ml bottles) belies their huge impact, as they offer a concentration of flavor and aroma rarely seen in alcohol-free products. We’re also big fans of the new school of so-called Ready To Drink (RTD) canned nonalcoholic offerings from brands like Ghia, For Bitter For Worse, Lyre’s and Casamara Club. You can certainly drink RTDs on their own, but we love using them as mixers to add extra layers of flavor to our spiritfree concoctions.

casual get-togethers we’re partial to legendary French producer Duralex. We’re also bigs fans of the “high/low” concept; there’s something casually chic about serving a beautiful cocktail in a simple glass.

Garnishes Another way to add not only visual pop but more flavor and aroma to nonalcoholic beverages is with garnishes. We often employ a simple citrus twist, but things like fresh and dried herbs, berries, pomegranate seeds, and even flowers from your garden can be a simple way to take a drink to the next level. Fresh herbs like mint, thyme, and rosemary add visual pop and highlight botanical flavors Berries, pomegranate seeds, and other fruits add color and a bust of flavor Citrus twists are a classic for a reason. Pro tip: express the oils from the citrus peel across the top of your drinks for extra aromatic punch Use this guide to experiment with nonalcoholic cocktails at home. The options for zero-proof drinks are literally growing by the day, and there are so many new, interesting, and (most importantly) delicious products out there to play with. Just remember that a well-equipped home bar doesn’t need to be a huge investment, and that with just a few tools, ingredients and a bit of creativity, a whole new world of flavor opens up. Cheers!

Glassware Glassware is another important consideration, and can really set the vibe. While we love high-end, fancy glassware, when it comes to hosting parties we’re generally using the less precious stuff (nothing spoils the fun like watching a guest accidentally break a beloved or expensive glass). For fun, flashy options we love thrifting vintage glassware (which can be found on the cheap) and for more 43

Wilderton Fizz 3 minutes total

Step 1 Makes 1 serving

Fill a small tumbler with ice.

Ingredients For the shopping list • Ice • Rosemary Sprig • Lemon Twist • 2 ounces of Lustre Botanical Distillate • 3.5 ounces of White Bitter

Step 2 Add 2oz Wilderton Lustre. Top with Stappi White Bitter. Stir gently to combine.

Equipment From the kitchen • 1 Cocktail Jigger • 1 Bar Spoon • 1 Favorite Glassware

Step 3 Garnish with a lemon twist speared through with a sprig of rosemary.

Why should vermouth drinkers have all the fun? Wilderton’s wildly aromatic Lustre, a modern zero-proof distilled spirit that incorporates a variety of botanical ingredients including citrus, herbs and tea, is a perfect match for Stappi White Bitter, a bittersweet, citrus-forward tonic made in Italy for over 100 years.

WELLSP EN T MARK ET

Gift Ideas

Enamelware Serving Spoon Made in Mexico for over 90 years and a ubiquitous site on tables and in kitchens throughout their home country, these rustic blue enamel spoons are perfect for serving and cooking alike. Available in 3 sizes (8.5”, 12” and 14”), they’re a handsome, useful tool that we’ve found indispensable in our own homes, an they’re great for camping too.

Wellspent Whisk Natural Wood Handle

Mineral B Carbon Steel Fry Pan

Wood Handled Fish Spatula

Bar Spoon

5 Quart Dutch Oven 51

Handmade Chef’s Knives Hand-forged in Portland, Oregon by a small team of bladesmiths with decades of experience, these handsome knives are a chef’s dream. Founded by the brains behind the peerless Finex Cast Iron, Steeport likewise leaves no detail unconsidered. The beautiful handles are made from contoured Oregon Big Leaf Maple Burl, and the blades are hand-polished carbon steel rubbed with coffee for their unique patina. Featuring traditional drop forged construction from blade to tip with an integral bolster, they are finely balanced and calibrated for decades of service. A truly heirloom product.

Olive Oil Trio Most people don’t know that there are as many types of olives as there are grapes, and that like wine, olive oil spans a vast spectrum of flavor profiles. There are smooth, rich olive oils, perfect for poaching fish and delicate vegetables, and sharp, grassy oils that really pop when drizzled over bread or simple pastas. Our Olive Oil Trio highlights the three oils we use most often in our own kitchens.

Siesta Co. 3 Pack 56

Extra Fine Gherkins 57

Muglio Pine Cone Bud Syrup

Okinawan Brown Sugar

Capers in Sea Salt

Van Van Coastal Purple Shallot

2022 Big Salt Dry White Blend 59

Pathfinder Hemp & Root NA Amaro 60

Pathfinder Hemp & Root NA Amaro A unique nonalcoholic spirit made from fermented and distilled hemp combined with sarsaparilla, sage, and saffron along with wormwood, angelica root, ginger, juniper, orange peel and wild-crafted Douglas-fir, the Pathfinder’s Hemp & Root is unlike any other nonalcoholic spirit we’ve come across. Uncommonly flavorful and intensely aromatic, this NA amaro is suitable for mixing into any number of cocktails, spritzes, or toddys. If you’ve been looking for a suitable replacement for Cynar, Fernet, and other assertive amari, you’ve found it.

Date Better Hazelnut Praline 62

Cloudforest Chocolate Bars

Rotten Sour Gummy Worms

Ines Rosales Olive Oil Tortas

Wildwood Yuzu with Roasted Brown Rice 63

La Ribota Chinato Fortified Wine 64

Quetsches Alors Plum Wine 65

Ghia Le Spritz Sumac & Chili The folks at Ghia smartly realized that a ready-to-drink version of their nonalcoholic aperitivo would be a welcomed addition to summer picnic plans, and we’re all in. Bubbly, dry, and refreshingly bitter, Le Spritz Sumac & Chili combines the titular ingredients with rhubarb, gentian, and a host of fruits and botanicals into a “social tonic” a cut above typical N/A offerings. Toss one in your beach bag, fanny pack, or boat tote and be the envy of all those stuck with a boring old water bottle.

TÖST NA Rosé 68

Martini & Rossi NA Aperitivo Floreale 69

No Meat Required Book In her first book, Alicia Kennedy makes the case for living what the Atlantic calls “a rich, enjoyable, and ethical life” that deprioritizes meat in an effort to combat the ills of climate change, agribusiness, and misguided international food policy. Highlighting the culinary philosophies of everyone from Malcom X to Superiority Burger’s Brooks Headley, Alicia’s rangy curiosity and accessible writing style make No Meat Required necessary reading for anyone with an interest in our shared foodways.

Get Ready to PARTAY! As you step into the warmth of your Wellspent Market-inspired gathering, remember this isn’t just your guide; it’s your secret to hosting a soiree that’s effortlessly and uniquely yours. Here’s to you, the orchestrator of good times. May your gatherings be filled with the laughter of friends, the joy of shared moments, and the unmistakable flavor of Wellspent Market. Wishing you a Wellspent Celebration! 72

Northeast Portland Store 935 Northeast Couch St Portland, OR 97232 (503) 978-0828 McMinnville Store 1140 NE Alpine Ave McMinnville, OR 97128 (503) 978-0828 @wellspentmarket wellspentmarket.com