D I G I TA L • P R I N T- O N - D E M A N D VO L . 1 • I S S U E N O. 3 • D EC / J A N 202 1
Medicare Spoken Here. CONTACT US FOR A FREE NO-OBLIGATION CONSULTATION
(352) 362-8548 Chad Taylor • licensed Florida sales agent chad@yourplaceocala.com • yourplaceocala.com 1701 NE 42nd Avenue, Suite 201 • Ocala, FL 34470
WHAT IS MEDICARE? Created in 1965, Medicare started with just two parts—Part A and Part B. Later on, additional parts—Part C and Part D—were added as the needs of Medicare beneficiaries changed. It is important to understand that Original Medicare (Part A and Part B) does not cover all of your medical expenses.
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to Find Ways to Protect your Family with Inexpensive Life Insurance Chad Taylor • Licensed Florida Sales Agent chad@yourplaceocala.com • YourPlaceOcala.com
352.362.8548
editor in chief LISA ANDERSON, PLANT-BASED lisa@thechewsletter.com editors JODI ANDERSON ROHANA OLSON ideas generator CHAD TAYLOR editorial JODI ANDERSON CYNTHIA MCFARLAND recipe development LISA ANDERSON KELLIANN FRANK ABIRAMI GUNASEKARAN LYNN KANDLER SAM MAYNARD NATHAN WHITCOMB
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photography LISA ANDERSON ABIRAMI GUNASEKARAN cookie stylist on the cover, JOAN ELIZABETH design LISA ANDERSON
advertising SAM HNILICK, SENIOR SALES REPRESENTATIVE sam@thechewsletter.com JESSE RABENHORST, SALES REPRESENTATIVE jesse@thechewsletter.com recipe submissions thechewsletter.com/recipe-submission
HOW TO FIND US thechewsletter.com
@thechewsletter
Contributors
Jodi Anderson
DAIRY-FREE, EDITOR facebook.com/jodissweetstreats Jodi is an aspiring professional baker. Her specialty is dairy-free desserts. She looks forward to developing more recipes for food lovers with restricted diets.
Kelliann Frank
OMNIVORE, RECIPE DEVELOPMENT facebook.com/Kells-Kitchen-127331540652595 Kelliann is a chef from Babbit, Minnesota, where she has owned and operated her restaurant, Kell’s Kitchen, for over 13 years.
Abirami Gunasekaran
VEGETARIAN, RECIPE DEVELOPMENT/PHOTOGRAPHY limelightpix.com | @limelightpix Abirami is a recipe developer and food photographer serving Delaware, Ohio. She loves to create recipes inspired by different flavors and ethnic foods.
Sam Maynard
OMNIVORE, RECIPE DEVELOPMENT Sam has seven years’ experience as a bartender and mixologist. He enjoys venturing into the world of culinary arts.
Cynthia McFarland OMNIVORE, EDITORIAL
Cynthia is a full-time freelance writer and author of nine non-fiction books. Cherished recipes and foods are woven through her favorite memories.
Nathan Whitcomb
OMNIVORE, RECIPE DEVELOPMENT therventerprise.wordpress.com | @ncc1701rventerprise Nathan travels the United States with his family. With over twenty-five years in the food industry, he has a passion for combining bold flavors with local fresh food. December/January 2021 |
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IMAGINATION. STYLE. YOUR STYLE.
ALTERNATIVE FASHION • BODY JEWELRY • AND MORE
sovereignsandscoundrels.com LOCAL PICK-UP AVAILABLE • 56 SE 1ST AVE • OCALA, FL
Contents Features 29
PUTTING THE “FAT” IN FAT TUESDAY The Traditional Foods of Mardi Gras
40
HANUKKAH TRADITIONS BROUGHT TO THE TABLE The History that Made the Menu
In Every Issue 06
ON THE COVER Gingerbread Cookies
07 08
DEAR READERS VITTLE BITS A Chews Christmas
19
SNACK SHEET The Sweeter the Better: Creating a Celebration
Locally Yours 11
THE CHEWS’ SMALL BUSINESS SHOPPING GUIDE Unique Holiday Gifts for the Foodie on your List
The Green Tongue 21
40 45
CHOCOLATE CHIP COOKIES Dairy and Gluten-Free, Just in Time for Holiday Baking
24 25 26
COOKIES AND CREAM CHEESE BALLS POMEGRANATE AND CRANBERRY SALSA CREAMY PUMPKIN GRAVY
Secret Meatings 33
CREAM CHEESE SALMON ROLL UPS
36
SPICY ASIAN TURKEY CREAMED CORN WITH BACON, PARMESAN, AND MASCARPONE
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Piping Hot 45
HOLIDAY SPIRITS
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BREAD PUDDING Put Leftover Bread to use with this Tasty and Easily Varied Dessert
December/January 2021 |
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D I G I TA L • P R I N T- O N - D E M A N D VO L . 1 • I S S U E N O. 3 • D EC / J A N 20 2 1
ON THE COVER
Gingerbread Cookies DELICIOUSLY ADDICTIVE HOLIDAY FAVORITE Recipe by LYNN KANDLER • Photo by LISA ANDERSON Cookie Styling by JOAN ELIZABETH
INGREDIENTS
⅓ cup soft shortening 1 cup brown sugar 1 ½ cups black molasses ½ cup cold water 7 ½ cups flour, sifted 1 tsp. salt 1 tsp. allspice 1 tsp. ginger 1 tsp. ground cloves 2 tsp. baking soda, dissolved in 3 Tbsp. cold water flour for rolling dough buttercream frosting or another favorite cookie icing
5. Once combined, stir in dissolved soda, until well mixed. 6. Flour surface and roll out dough to ¼ inch thick. Apply flour as needed to keep from sticking to surface and rolling pin. 7. Cut out 2 ½ inch circles or other holiday shapes with cookie cutters. Continue to roll out dough scraps to ¼ inch thick and use cookie cutters to cut shapes, until the dough is gone. 8. Lightly grease a baking sheet or line with parchment paper. Place cut-out dough on the baking sheet, leaving lots of room around each cookie.
DIRECTIONS
9. Bake in a convection oven at 365 degrees Fahrenheit for 9-10 minutes or until no imprint remains when touched lightly with a finger. (Bake at 350 degrees in a conventional oven for 15-18 minutes.)
2. Mix shortening, brown sugar, and molasses in a large bowl until thoroughly combined.
10. Remove from the oven and cool on the pan for 5 minutes. Transfer cookies to a cooling rack. Allow time to cool completely before frosting with buttercream or another favorite cookie icing.
1. Preheat convection oven to 365 degrees Fahrenheit (350 degrees for a conventional oven).
3. Stir in ½ cup of cold water.
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4. In a separate bowl, sift together cups flour, salt, allspice, ginger, and cloves. Slowly mix in with wet ingredients.
| thechewsletter.com
Dear Readers,
W
Artwork by Depiano/DepositPhotos.com
e are so excited to bring you our first holiday issue! This one is near and dear to our hearts because the holidays are a time of love, comfort, memories, and, of course, food. Cozy up to the fireside as you read about Hanukkah traditions, Fat Tuesday foods, and our very own contributor, Lynn Kandler, the subject of our Snack Sheet spotlight. Most importantly, get ready to finish (or start) your shopping list by utilizing our first annual Small Business Shopping Guide. This is a perfect way to support small retailers around the country who have the ability to ship unique food and kitchen items directly to your doorstep. Find items such as maple syrup, baked goods, special diet foods, snarky kitchen dĂŠcor, sipping vinegar, coffees, cookie cutters, and so much more. Visit page 11 to get shopping and find the joy in intentional gifting. We are ready to serve you bread pudding and holiday drinks. Toast in the New Year with a Manischewitz Martini or the non-alcoholic Miracle Mosas. If you are looking for the perfect addition to your appetizer table, try our Pomegranate Cranberry Salsa on page 25 or the Cream Cheese Salmon Rolls on page 34. Swap out your traditional turkey flavors with a spicy Asian recipe, and do not forget to include your plant-based family members by serving our Creamy Pumpkin Gravy over gluten-free pasta or mashed potatoes. This holiday season may look a bit different, but we hope you find recipes to include all the diet needs of the family members at your table. Perhaps you will even find the perfect gift for the foodie in your life.
Happy Holidays! Lisa and Rohana
December/January 2021 |
7
Vittle Bits A CHEWS CHRISTMAS
L
ooking for an old-fashioned aesthetic in your holiday decorations? Perhaps you want projects for your children, or you simply desire the smell of cinnamon and star anise to fill your home. Whatever your reasons, we have compiled a list of ideas and a few how to’s to get you started on your foodieinspired ornaments.
SUPPLIES TO CONSIDER acrylic paint
all-purpose flour apple sauce apple slices baking sheets cinnamon sticks citrus fruit slices drinking straw fresh or freeze-dried cranberries fresh pine or crafting pine twigs ground cinnamon hot glue gun and glue sticks jute twine paint brushes parchment paper popcorn regular or leather sewing needle rolling pin salt star anise wax paper wax thread
8 | thechewsletter.com
HOW TO DRY FRUIT SLICES
1. Preheat oven to 200 degrees Fahrenheit. 2. Slice fruit in ¼ inch slices. 3. Place on an ungreased baking sheet. Leave space between slices. 4. Bake at 200 degrees Fahrenheit for 5 – 7 hours. Turn slices over every 2 hours. Do not burn. 5. Once fruit is dried, remove it from the oven. Place slices on a cooling rack and allow to completely cool before beginning your project.
INSPIRATION
• Create an orange slice ornament by pairing a slice of dried orange with a cinnamon stick. Use jute twine to enhance the rustic feel. • Use wax thread to string a pattern of dried fruit, dried herbs, and cranberries. Add star anise to your garland by placing a dot of hot glue on the back of the star near its top. Carefully place the thread across the hot glue and secure it by adding fresh or crafting pine over the top of the thread. Allow to dry completely before picking it up. • Hot glue dried fruit slices and star anise to fresh pine to create a swag. Use jute twine or ribbon to hang it from your wall or door.
Photos from DepositPhotos.com
dried spices such as bay leaf, rosemary, and sage
CINNAMON-SCENTED ORNAMENTS
1. Mix ¾ cup unsweetened applesauce with 1 cup ground cinnamon. Adjust applesauce and cinnamon as needed to create a dough that is not too crumbly and easy to roll. 2. Place the dough, a quarter at a time, between two pieces of plastic wrap or wax paper. Roll the dough to ¼ inch thick. 3. Using 2 – 3 inch cookie cutters, cut out your favorite holiday shapes. Punch a hole in the top of the ornament with a drinking straw. 4. Place on a parchment-lined baking sheet. Leave space between each ornament. 5. Bake at 200 degrees Fahrenheit for 2 ½ hours or until ornaments are completely dried but not burned. 6. Place on a cooling rack and allow to cool completely before beginning craft projects.
INSPIRING IDEAS TO RESEARCH • • • • • • •
Candy garlands Dried herb ornaments or garland Gingerbread cookie ornaments Popcorn and cranberry garland Popcorn balls Salt flour ornaments painted with acrylic paint Simmering herbs and fruit for holiday scents
INSPIRATION
• Thread jute twine or ribbon through the hole and hang as an ornament. Hot glue star anise to the center of a star-shaped ornament for added dimension and scent. • String ornaments into garland or add to a dried fruit garland or swag.
December/January 2021 |
9
“If you’ve tried us, you know you like us!”
218.827.3565 OPEN DAILY • 9:00AM – 2:00PM
for curbside, take out and delivery only until further notice Homemade Soups • Burgers • Sandwiches • Wraps • Daily Specials
Serving Breakfast All Day Kell’s Kitchen • 31 Central Boulevard, Suite 500 • Babbitt, MN 55706 • Find Us on Facebook.com/Kells-Kitchen-127331540652595
Locally Yours where you live, support, and eat
Submitted Photo by Trade Street Jam Co.
December/January 2021 | 11
Locally Yours
Siren Shrub Co.
Trade Street Jam Co.
The Chews’ Small Business Shopping Guide UNIQUE HOLIDAY GIFTS FOR THE FOODIE ON YOUR LIST
I
Tapped Maple Syrup
12 | thechewsletter.com
Locca Tea
All photos were submitted for publication.
n this difficult year, small businesses need our support more than ever, during their busiest season. That is why we decided to include a shopping guide of vendors from all over the country. We combed the internet through searches and social media platforms to bring you retailers that could ship delicious cookies, maple syrup, baking utensils, sipping vinegar, coffees, special diet foods, snarky kitchen décor, cutting boards, pottery, and so much more, right to your doorstep. We asked the owners to participate at no cost to them. We did not receive samples of any of the products, we are not making any commission off of the sales, and we are in no way affiliated with any of the companies listed. Our goal is to help boost the visibility for these businesses and connect them with our readers, who love to support small retailers. We hope that you enjoy looking at all the unique products and find the perfect gift for the special foodie in your life, even if that foodie is yourself. We won’t judge.
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Locally Yours 1. ADVANCED MIXOLOGY Bothell, Washington
Advanced Mixology serves liquor and beverage lovers worldwide with premium bar accessories and mixology content. We are the foremost experts on everything related to cocktails, bartending and mixology. advancedmixology.com
2. AMERICAN MUSHROOM FARM Everson, Washington
Fungi appeal to different groups for many reasons and will thus play a key role in new industries in the 21st century. At American Mushroom Farm, we grow locally and provide for our community and beyond. | Varieties: Shiitake, Oyster (Blue, King, Golden), Lion’s Mane, and more. sites.google.com/americanmushroom.farm/amf
3. FARMERS RESTAURANT GROUP Washington, D.C.
This year, Farmers Restaurant Group has launched Founding Farmers and Founding Spirits Holiday boxes! Our gift boxes provide the perfect present for almost everyone on your list. farmersrestaurantgroup.com/order/shop
4. FULL CIRCLE BAKER Chatham, Virginia
We are a family-owned and operated online bakery desiring to bring you freshly baked desserts from across the globe. We offer the most unique sweet gifts that will take your loved ones’ taste buds and yours on an unforgettable trip around the world. fullcirclebaker.etsy.com
5. GUILTFREE GOODIES BAKERY Fort Washington, Maryland
If you are looking for fresh-baked goodies that fit your healthy lifestyle whether you are keto, paleo, dairy-free, vegan, gluten-free, or a combination, we have something for you! Our GuiltFree desserts and snacks are free of sugar, grains, gluten, GMOs, and preservatives. etsy.com/shop/GuiltFreeGoodiesShop
6. I SAY IT WITH CAFÉ Dearborn, Michigan
Experience the gift of coffee! Find coffee and coffee gifts for every occasion: private-label coffee featuring single-origin coffees from Caribbean and Latin America, always freshly roasted, along with corporate gifts, group gifts, virtual coffee experiences, and coffee custom orders. We are a women-owned small business. Because coffee is always a good idea! isayitwithcafe.com
7. LITTLE RED KITCHEN BAKE SHOP Brooklyn, New York
We bake small-batch cookies, cookie pies, and more, using mostly organic ingredients and never any artificial flavors, colors, or preservatives for a taste that is wholesome and delicious! littleredkitchenbakeshop.com
8. LOCCA TEA
Mission Viejo, California Locca Tea offers handcrafted boba teas using loose leaf teas and fresh ingredients. Locca’s mission is to provide great-tasting, high-quality tea beverages that bring happiness to the community. Locca Premium Bubble Tea Kits allow boba tea fans around the world to bring home that experience. thelocca.com
9. MARTINA’S HOT SAUCE
Manhattan Beach, California Pasteurizing is a thing of the past. By using fermentation, Martina’s Hot Sauce delivers a deep, vibrant flavor with a kick of spice and good-for-your-gut probiotics. So, go ahead. Douse your food in Martina’s and reap the amazing, delicious benefits. martinashotsauce.com
10. OLD TOWN SPICE SHOP Fort Collins, Colorado
Old Town Spice Shop is a full-service spice shop. We fresh grind, blend, and package all in-house. We also infuse all our own sugars and salts, providing great flavors for all your cooking needs and great gifts for everyone you know! oldtownspiceshop.com
14 | thechewsletter.com
13. SIREN SHRUBS CO.
Stevens Point, Wisconsin Siren Shrubs are sophisticated mixers made from tangy, organic apple cider vinegar, fresh fruits, roots, and herbs, which are sweetened with just the right amount of organic cane sugar or maple syrup. Loved by drinkers and non-drinkers alike, Siren Shrubs takes drinks up a notch with their unique flavor complexities. sirenshrubs.com
14. SPOONABILITIES Miami, Florida
Spoonabilities is an online shop where we share small-batch food products and gourmet gift packs, along with new recipes with food health benefits, interesting facts, and appetizing photographs. You’ll find many Mediterranean, Indian, Dominican, and ethnically diverse recipes here, along with those we re-imagine from restaurants we discover. spoonabilities.com
15. TAPPED MAPLE SYRUP Stevens Point, Wisconsin
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11. SAN DIEGO COFFEE & BAKERY GIFT SHOP San Diego, California
Awarded “Top shop for gifts” by Etsy, these mom and daughter bakers/roasters bring you the best roasted coffees, fine teas, and yummiest pastries from our old European recipes. Each gift box, containing the finest ingredients, is packaged the day we ship. We make personal to corporate gifting delicious! sandiegocoffeebakery.com
12. SEED + MILL
New York, New York We are a women-owned artisanal food brand, established in New York in 2016. We sell all natural, plant based, handcrafted, seed-based foods like tahini, halva, and spice blends — all packaged beautifully for you or a friend! seedandmill.com
We make craft-infused, barrel-aged, and pure maple syrup from sustainably-managed forests in northern Wisconsin. Use our delicious maple syrups to mix cocktails, flavor warm breakfast cereal and smoothies, sweeten coffee and tea, and substitute for processed sugar in any recipe. tappedmaplesyrup.com
16. THE CHOCOLATE TORTOISE Lincoln, Nebraska
The Chocolate Tortoise is a licensed home bakery, established in February 2019. We are known for our delicious cookies made from scratch. We specialize in small batches of cookies made to order. etsy.com/shop/thechocolatetortoise
17. THE MEETING PLACE ON MARKET Lima, Ohio
We work closely with three different independent roasters located in the U.S. and choose the best for our gifts. It is our mission to celebrate relationships with coffee and handmade baked goods, made in-house, with the finest ingredients. Our gifts are hand-assembled and made with love. meetingplaceonmarket.com
December/January 2021 | 15
Locally Yours 18. THE PANTRY CLUB Tampa Bay, Florida
Spice up your life with our 10 gluten-, nitrate-, and MSG-free spices. We are kosher, as well as vegetarian-, vegan-, keto-, and dairy-free friendly! Our spices have a two-year shelf life and are made in the USA. thepantryclub.com
19. TRADE STREET JAM CO. Brooklyn, New York
Trade St. Jam Co. is a chef-, woman-, and minorityowned and certified business that started in a tiny apartment on Trade Street in North Carolina. Our passion for all things food grew into something more: a company built on the foundation of culinary innovation.
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tradestjamco.com
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20. BLUE DOOR CERAMICS Phoenix, Arizona
Christiane Barbato is a tableware designer and ceramic artist. Inspired by forms in nature, she creates handmade plates and bowls for restaurants, chefs, resorts, and homes. Decoration pieces also available. bluedoorceramics.com
21. BUFFALOVELY
Buffalo, New York Buffalovely is your place to shop for sarcastic, snarky home goods and décor. All items are printed locally in Buffalo, NY, and ready to be gifted to your favorite hosts and hostesses. buffalovely.com
22. CELTIC FARM
Loomis, California
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24. FROSTED BY MEAGAN Edmond , Oklahoma
Frosted by Meagan is run by Meagan and her husband Skyler. It is a home bakery, offering custom sugar cookie content, cookie cutters, and e-books to help other bakers perfect their craft! frostedbymeagan.com
25. MADDESIGNS3D
Melbourne, Florida Lover of all things nerdy, MadDesigns3d creates fun, imaginative, and unique cookie cutters and other gifts for you to enjoy during your tabletop adventures! maddesigns3d.com
26. MIK & COOKIES
San Diego, California
Celtic Farm is an online small garden and home gift shop that focuses on high quality, tested, and tried products, from our flower farm to your home and garden.
Mik & Cookies specializes in online cookie decorating tutorials and providing the tools and resources necessary to complete the job. The Mik & Cookies merchandise shop is also filled with delights for cookiers, bakers, and creators alike!
thecelticfarm.com
mikandcookies.com
23. FRESH HOME + KITCHEN Cincinnati, Ohio
Fresh Home + Kitchen is a Cincinnati-based home goods store owned by registered dietitian nutritionist Julie Woodmansee. Her shop specializes in eco-friendly, everyday kitchenware, textiles, children’s aprons, and gifts. freshhomekitchen.com
27. WOLF CERAMICS Portland, Oregon
Wolf Ceramics is a small ceramic production studio in Portland, OR. Founder Sarah Wolf started out as a one-woman business in 2015 and now has a team of four artists and potters who work together to make ceramic wares. She loves creating goods that bring joy to everyday moments! wolfceramics.com/shop
•TCL•
December/January 2021 | 17
Inner Peace Massage & Yoga A BAL ANCED LIFE IS A HE ALTHY LIFE
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Snack Sheet
The Sweeter the Bet ter CREATING A CELEBRATION Story by CYNTHIA MCFARLAND Photo by LISA ANDERSON
B
aking built a sweet foundation for Lynn Kandler’s life. The oldest of six children growing up in Ashland, Wisconsin, Lynn learned to cook and bake alongside her mother and grandmothers. “I learned to bake at a very young age, baking my first batch of cookies when I was six,” relates Lynn, whose white bread won a blue ribbon in a 4-H competition a few years later. “My mom was in a homemaker’s club and every time she came home from a class, she’d show me what they were doing.” Lynn was in her early teens when her mother shared the basics of her cake decorating class, lessons that would play a pivotal role later in life. She decorated cakes for family and friends, after she graduated high school and moved to Seattle. Upon moving back to her home state in the early Eighties, she was working in a grocery store deli when their bakery needed a cake decorator. She became skilled at all aspects of decorating, including airbrushing scenes on cakes, a talent no doubt enhanced by many years of drawing as a child. “I just love creating a celebration, and when you make the cake for a party, it’s the centerpiece of a celebration,” says Lynn. She went on to work as a commercial cake decorator for nearly a decade. After her husband passed away in 2003, Lynn decided not to go back to the cake decorating job. She managed an appliance store for several years before returning to her “comfort zone” of baking. From 2008 to 2011, Lynn ran The Cookie Jar, a coffee shop in Mason, Wisconsin, where she was known for her delectable sweet rolls, over-sized cookies, and Swedish tea rings. For someone whose life literally revolved around sweets, being diagnosed as diabetic at age 47 was startling. “I don’t really bake for myself any more. I’m a very traditionalist baker and use a lot of sugar, but you can’t have that every day,” says Lynn, now 67. “I still eat my favorites every once in a while; that’s what holidays are for.” Decades of baking inspired an expansive kitchenware collection: from cookbooks and cookie jars to cookie cutters, aprons, canning equipment,
I just love creating a celebration, and when you make the cake for a party, it’s the centerpiece of a celebration. – Lynn Kandler and more, with most finds scored in thrift stores. “I could probably furnish four or five kitchens with my collections from over the years,” she laughs. Much has changed in the kitchen since she first started baking. Lynn appreciates the option of nut flours for gluten-free baking and applauds the increased education about healthier eating and how food impacts us. Lynn relocated to Ocala, Florida, in the spring of 2020, where most of her family lives. She still loves to share her baking talents with her grandsons, nieces, and nephews, but those treats are reserved for special occasions. When Lynn’s chocolate fudge cake with peanut butter frosting is on the cake stand, it is definitely an occasion. •TCL• December/January 2021 | 19
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THE
Green Tongue a focus on plant-based foods & lifestyle
Chocolate Chip Cookies • Photo by Lisa Anderson
December/January 2021 | 21
The Green Tongue
22 | thechewsletter.com
Chocolate Chip Cookies DAIRY AND GLUTEN-FREE JUST IN TIME FOR HOLIDAY BAKING Recipe and Photos by LISA ANDERSON
Crisp, but not too hard, and full of flavor. Store in the freezer and dunk straight into your coffee for a delicious treat.
INGREDIENTS
2 Tbsp. arrowroot flour ¼ cup plus 2 Tbsp. Coconut cream, full-fat ½ cup coconut palm shortening ¼ cup plus 2 Tbsp. Swerve® sugar replacement, granular ¼ cup plus 2 Tbsp. Swerve® brown sugar replacement 1 tsp. vanilla extract 1 ¼ cups oat flour ¼ cup cassava flour ½ tsp. baking soda ½ tsp. salt 1 ¼ cups vegan chocolate chips (7 oz.)
DIRECTIONS
1. Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. 2. In a small bowl, whisk together arrowroot flour and coconut cream until smooth. Set aside. 3. In a separate bowl, beat together shortening, sugars, and vanilla until creamy. Add in coconut cream mixture and stir until combined. 4. Sift together oat flour, cassava flour, baking soda, and salt. Slowly add dry ingredients, ½ cup at a time, to the wet ingredients. Mix until flour is absorbed and the dough forms. Add in chocolate chips. 5. Form 2-inch round balls from the dough. Place on the baking sheet and slightly flatten dough with your palm. Continue until the cookie sheet is full. Leave space between each cookie to allow for any spread during baking. 6. Bake 8 – 10 minutes or until cookies are lightly browned but still soft. Cool on the pan for 5 minutes before transferring to a cooling rack. 7. Repeat steps 5 and 6 until dough is gone. 8. Store in an airtight container on the counter or freeze up to three months.
December/January 2021 | 23
The Green Tongue
Cookies and Cream Cheese Balls Recipe and Photo by LISA ANDERSON
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plant-based diet is often synonymous with health, but there are times when cravings take over. Satisfy them this season with chocolate-covered cookies and cream cheese, topped with peppermint.
INGREDIENTS
1 package (14.03 oz.) chocolate cookie sandwiches 8 oz. vegan cream cheese 12 oz. vegan dark chocolate chips 1 tsp. palm shortening 7 pieces hard peppermint candy, crushed (optional) water for boiling
DIRECTIONS
4. Repeat until filling is gone. This will create about 20 cookies. Return cookie sheet to refrigerator and allow to chill while you prepare the chocolate. 5. Add a small amount of water to the bottom of a double boiler. Cover with top boiler. Bring water to a boil on high heat. When water reaches a roaring bubble, reduce the heat to low. 6. Place shortening and chocolate chips in the top boiler. Stir until melted and smooth. Remove from heat immediately. 7. Remove cookies from refrigerator. Cover each ball with chocolate and place back onto wax paper. Sprinkle with peppermint candy before chocolate begins to harden.
1. Place cookies in a food processor. Pulse until semifine crumbs are produced.
8. Chill for 1 hour or until chocolate is solid.
2. Add cream cheese and process until cookie crumbs and cream cheese are well combined. Transfer filling to a bowl, cover and chill in the refrigerator for at least 1 hour.
1. The most popular brand of chocolate cookie sandwich is technically vegan, but if you would prefer something that is intentionally so, there are plant-based versions readily available at your local organic market.
3. Line a cookie sheet with wax paper. Remove filling from refrigerator. Using a small spoon or scoop, create 1 – 1 ½ inch size balls. Place each ball on the wax paper leaving some space between them. 24 | thechewsletter.com
TIPS
2. Try different toppings, such as cocoa powder, gummy worms, sprinkles, or a cherry.
Pomegranate and Cranberry Salsa THE PERFECT ADDITION TO YOUR HOLIDAY TABLE OR APPETIZERS Recipe and Photo by LISA ANDERSON
C
ranberries have been a holiday staple in America for over 250 years. Originally cultivated for all sorts of uses by the Native Americans, the cranberry became popular among the English colonists only when honey became readily available, but its use was reserved for well-known English dishes. This salsa, with its peppers and cilantro, puts a Mexican spin on this native berry and will brighten up your holiday table or appetizer buffet.
INGREDIENTS
12 oz. fresh cranberries 1 bunch fresh cilantro, roughly chopped ½ pomegranate, jewels (arils) only 1 fuji apple, peeled, cored, and roughly chopped ½ large white onion, roughly chopped 1 large poblano pepper, roughly chopped ¼ cup maple sugar pinch of salt 1 lime, juiced
DIRECTIONS
1. Add all ingredients to a food processor. 2. Process on high and pulse as needed until mixture resembles a finely chopped salsa. 3. Place in a bowl. Cover and chill in the refrigerator for at least 15 minutes. Chill longer if you have the time, as this allows the sugar to blend with the cranberries. 4. Serve with vegan cream cheese and plant-based butter crackers or scoop with tortilla chips. December/January 2021 | 25
26 | thechewsletter.com
Creamy Pumpkin Gravy Recipe and Photo by LISA ANDERSON
T
his sauce is a beautiful complement to any festive meal. It is perfect for pouring over pasta and mashed potatoes.
INGREDIENTS
1 – 2 Tbsp. avocado oil, garlic-infused ½ large yellow onion, chopped ½ large white onion, chopped 3 cloves garlic, minced 15 oz. organic pumpkin purée 1 ½ cups coconut milk or cream, full fat 1 Tbsp. dark balsamic vinegar, garlic or hickory smoke-infused ⅓ cup nutritional yeast 1 tsp. Celtic sea salt
DIRECTIONS
1. Heat a pan on medium-high heat. Add oil and reduce heat to medium. Add onions. Sauté onions in avocado oil for 2 minutes. 2. Add garlic and continue to cook until onions are translucent and garlic is fragrant, approximately 1 – 2 minutes. 3. Reduce heat to low; add pumpkin and coconut milk. Cover and bring to a simmer. Simmer for 5 minutes, frequently stirring, so coconut milk does not burn. Keep covered between stirs as the sauce does splatter. 4. Mix in balsamic vinegar and continue simmering and stirring for an additional 5 minutes or until sauce is thoroughly heated and any coconut milk clumps have melted. 5. Stir in nutritional yeast and salt. Allow to heat for 2 minutes. 6. Remove from heat, stir to ensure all is well combined, and serve immediately over pasta, mashed potatoes, or other vegetables.
TIPS
1. Try using both garlic and hickory smoke-infused balsamic vinegar by dividing measurement to ½ Tbsp. of each. 2. Substitute a ½ tsp. of black Hawaiian sea salt for the milder gray Celtic sea salt. 3. If you are a garlic fan, you can increase garlic cloves to four. Likewise, if you do not care for a strong garlic flavor, you can reduce the cloves to 2. •TCL•
December/January 2021 | 27
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“Fat”in Fat Tuesday
Putting the
The Traditional Foods of Mardi Gras Story by JODI ANDERSON
Artwork from DepositPhotos.com
W
hen you think of Mardis Gras, you probably imagine colorful floats, parades, shimmering beads, music, and feasting. Mardi Gras technically refers to the Tuesday deemed “Fat Tuesday,” before Ash Wednesday, which ushers in the season of Lent in the Christian tradition. For religious observers, Fat Tuesday is a final opportunity for indulgence before a long season of fasting. Traditional food and drinks are rich and fatty — perfect for partygoers with an appetite for celebration.
Start The Party Right With a Hurricane
This sweet, rum-based drink was created at Pat O’Brien’s bar during World War II, when whiskey was difficult to get. The name comes not from the many hurricanes that hit the region but from the shape of
the glass: it resembles a hurricane lamp, which was an oil lamp with a high glass chimney to protect the flame from wind. The drink calls for both light and dark rum; passion fruit, orange, and lime juice; simple syrup; and grenadine. The cocktail is shaken, not stirred, poured over ice, and garnished with a maraschino cherry and orange slice.
The Obligatory Crawfish Boil
Crawfish are lobster-like freshwater crustaceans found in the swamps of the Louisiana Bayou, as well as brooks and streams, or wherever fresh water is running. In the 18th century, the Acadians, now Cajuns, immigrated from Canada and settled along the bayous. They learned to trap crawfish from the Native Americans (especially the Houma tribe, who
December/January 2021 | 29
used the “mudbug” as a symbol of fierceness), and adapted lobster recipes from their native country. Then, crawfish were considered a poor man’s food, as they were plentiful and cheap. Now, thousands of crawfish boils are held across the state. In the 1980s, the crawfish was officially crowned the Louisiana state crustacean.
Host Your Own Boil: A Quick How-To
• To host your own crawfish boil, you will need a large pot that holds two quarts of liquid for every pound of crawfish you are boiling, as well as a gas or propane burner big enough to hold the pot. • Buy your crawfish live right before your boil to ensure absolute freshness. • Plan on providing three to five pounds of crawfish for each guest. • “Mudbug” is not just another name for crawfish (also referred to as crayfish or crawdads in various parts of the country): it is a description. You will need a hose and a large ice chest to clean and store the crustaceans. • Don’t forget the seasoning! Cajun seasoning traditionally consists of chili pepper, red pepper, garlic, paprika, cayenne, and oregano, among others. You can buy a ready-made spice mix or research recipes on how to make your own. The ratio of seasoning—also called seafood boil—is about one pound for every 15 pounds of crawfish. • Finally, add your choice of vegetables. Corn, potatoes, and onions are commonly used, but you can also add mushrooms and artichokes, or whatever you want. Sometimes, sausage is added as well. • Set the pot to boil and once the water is roiling, add your spices, vegetables, and sausage, if using. Once the vegetables are tender, place the live crawfish in the pot and wait for the water to return to a boil. Let them boil for no longer than
30 | thechewsletter.com
three minutes; they will continue to cook as you remove them. Strain everything in a large colander. Serve on a newspaper-covered surface and dig in!
Po-Boy (Oh Boy!)
If you are in the mood for a sandwich, look no further than the po-boy, a Gulf Coast version of the sub. Served on French bread that was originally baked in 40-inch loaves and sliced into shorter lengths, the po-boy originated from the Martin Brothers’ French Market Restaurant and Coffee Stand, during the 1929 streetcar strike in New Orleans. The brothers fed the members of the union, as they were fighting for their rights and defying strikebreakers, a fight they ultimately lost. The crusty French bread is now standardized at around 30-32 inches in length, but the filling varies widely: shrimp, oyster, catfish, soft-shell crab, fried eggplant, French fries, roast beef, and ham and cheese, just to name a few. The meat is usually fried. If you order the po-boy “dressed,” you will get a topping of lettuce, tomato, mayo, and pickles. Sometimes, the mayo is the base for a remoulade, a chilled sauce that can be infused with various spices and herbs but always includes capers and pickles. The sandwich represents the culinary variety and resilience in the region; it was one of the first items to reappear on restaurant menus after Hurricane Katrina decimated New Orleans.
Jambalaya, A Spicy Signature Dish
This famous dish originated in the French Quarter of New Orleans, most likely when the Spanish attempted to make paella with local ingredients. Caribbean spices eventually made their way into the one-pot rice dish, creating a unique blend of French, Spanish, and West African cultures. During the 19th and 20th centuries, jambalaya was adapted from indoor to outdoor cooking over a hardwood fire. Its versatility and ease
of preparation in large quantities rapidly increased its popularity at large events, such as church fairs, political rallies, weddings, and family reunions. The base of all jambalaya is sofrito, a trinity of finely chopped onion, celery, and bell pepper, but the dish can be composed of myriad ingredients. There are two distinct styles: Cajun and Creole. The Cajuns receive the credit for creating the dish, referred to as “brown” jambalaya. Chicken, pork sausage (e.g. andouille), ham, shrimp, crawfish, and game are common to the Cajun style. Generally, all ingredients are tossed in the pot at once and cooked low and slow. The Creole version is called “red” jambalaya, due to the tomatoes that lend it their color. Layering is more important in this style, with the meats browned first, then onions, then bell peppers, then celery, and so on.
cake batter, bread dough, or pastry. Some versions are split and filled with cream or fruit. Toppings of candied fruit, icing, and sugar are common, as well. The Louisiana-style cake, which now more closely resembles the Spanish version, is always decorated with the Mardi Gras colors: green (representing faith), gold (power), and purple (justice). Integral to the king cake is a plastic baby Jesus, which is baked or hidden inside the cake. The tradition started back in the 1950s, when McKenzie’s, a commercial bakery, popularized a porcelain baby. Later, porcelain was swapped out for more readily-available plastic, but after concerns of baking plastic into food, the figurines are now usually sold alongside the cake. The host of the Mardi Gras feast will hide the baby inside the cake and serve slices to guests. The guest who finds the baby is responsible for holding the next year’s celebration.
For religious observers, Fat Tuesday is a final opportunity for indulgence before a long season of fasting.
King Cake: A Rich & Royal Ending
Looking for a sweet ending to your Mardi Gras feast? King cake, a sweet pastry ring, is just the thing. Brought to New Orleans from France in 1870, this crown-shaped cake-y bread can be made from
Due to their popularity, these foods are available in New Orleans year-round. But what better time to bring a taste of New Orleans into your home and celebrate Mardi Gras safely? Laissez les bon temps rouler! •TCL• December/January 2021 | 31
TAKING A GIRL’S VOICE IS THE SAME AS TAKING HER POWER A compelling, lyrical memoir that will rip your heart open and then stitch it together again, page by page.
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Secret Meatings a “meating” place for the omnivores
Cream Cheese Salmon Roll Ups • Photo by Abirami Gunasekaran
December/January 2021 | 33
Secret Meatings
34 | thechewsletter.com
Cream Cheese Salmon Roll Ups Recipe and Photos by ABIRAMI GUNASEKARAN
Course: Appetizer Cuisine: American Prep Time: 20 minutes Total Time: 30 minutes Servings: 4
C
ucumber and dill balance the heaviness of smoked salmon in this refreshing appetizer. Make it dairyfree when you use a vegan cream cheese.
INGREDIENTS
8 oz. cream cheese, room temperature 2 Tbsp. celery, finely chopped 1 Tbsp. dill, finely chopped ½ tsp. salt ½ tsp. ground pepper 4 oz. smoked salmon 1 medium cucumber
DIRECTIONS
1. In a medium bowl, combine cream cheese, celery, dill, salt, and pepper. Using a fork, mix until smooth. 2. Shave the cucumber in thin strips with a vegetable peeler and lay on a kitchen towel to absorb excess water. 3. Spread a tablespoon of salmon spread on the cucumber strip and, from the short end, roll it up tightly. 4. Garnish the salmon roll ups with dill and serve chilled.
December/January 2021 | 35
Secret Meatings
Spicy Asian Turkey Recipe and Photos by ABIRAMI GUNASEKARAN
Course: Main Course Cuisine: Asian Prep Time: 20 minutes Total Time: 2 hours 40 minutes Servings: 20 Tired of the same old roasted turkey and stuffing? Give your guests a surprise with this Asian twist.
36 | thechewsletter.com
INGREDIENTS
1 cup mayonnaise ½ cup sriracha ¼ cup soy sauce 1 tsp. garlic powder 1 tsp. ground ginger 1 tsp. red chili powder salt to taste 15 lb. turkey
DIRECTIONS
1. Preheat the oven to 375 degrees Fahrenheit. 2. In a medium bowl combine mayonnaise, sriracha, soy sauce, garlic powder, ground ginger, red chili powder, and salt. 3. Rub the spice mixture all over the cleaned turkey and place the turkey breast side down in a roasting pan on a rack. 4. Place the sliced onions, green onions, celery, garlic, and fresh ginger inside the turkey cavity.
3 celery ribs, diced
5. Pour the chicken broth in the roasting pan and carefully place the pan inside the oven. Roast for 2 – 2 ½ hours until the turkey’s internal temperature reaches 170 degrees Fahrenheit.
5-8 cloves garlic
6. Allow the turkey to rest for 30 minutes before slicing.
1 medium yellow onion, sliced 5 green onions, sliced
3-5 slices fresh ginger 2 cups chicken broth December/January 2021 | 37
Secret Meatings
38 | thechewsletter.com
Creamed Corn with Bacon, Parmesan, and Mascarpone Recipe by KELLIANN FRANK • Photo by LISA ANDERSON
P
ut a cheesy twist on a holiday classic with two Italian cheeses. Mascarpone originated in the 16th century in the Lombardy region in northern Italy. Made with lemon juice, this creamy cheese gives a tangy freshness to any dish.
DIRECTIONS
INGREDIENTS
3. Slowly pour in the milk, whisking as you add.
1. Heat a Dutch oven over medium-high heat. Add the butter and allow to melt. 2. Once the butter is melted, stir in flour and use a whisk to combine until smooth.
⅓ cup salted butter
4. Stir in the sugar, salt, and pepper.
⅓ cup all-purpose flour
5. Bring to a boil and reduce to a simmer.
2 ½ cups whole milk
6. Stir in corn, bacon, mascarpone, and 1/4 cup Parmesan cheese. Stir until fully melted, cooked through, and creamy.
¼ cup sugar 1 tsp. salt pepper to taste ½ cup Parmesan cheese, grated and divided
7. Remove from heat and sprinkle with the remaining ¼ cup Parmesan cheese.
5 cups frozen corn, thawed
8. Broil 4 – 5 minutes on high until the cheese is toasted and bubbly.
¼ cup bacon, cooked crumbles
9. Serve warm. Enjoy!
•TCL•
¼ cup mascarpone cheese
December/January 2021 | 39
40 | thechewsletter.com
Photo by belchonock/DepositPhotos.com
HANUKKAH TRADITIONS BROUGHT TO THE TABLE The History That Made the Menu
H
Story and Recipes by JODI ANDERSON
anukkah is a Jewish holiday that lands somewhere between November 28th and December 26th. Jews follow a lunar calendar instead of the common solar calendar, so the date changes every year. Because of its proximity to Christmas, the holiday has grown in popularity and importance with gift-giving (a more American tradition), games, songs, and, of course, food. Like Christmas, Hanukkah celebrates a miracle. In the second century BCE, the Greeks were unhappy with the Jews’ imbuement of spirituality in their holy book the Torah (as opposed to simple intellectual studying of the text), and they attacked the Jews. A small army of Jews called the Maccabees fought back against the much larger Greek force. They won, but not before the Greeks entered their sacred temple, defiling all but one small jug of oil with which to light the menorah. The oil would last only one day, and it would take eight days to produce more sacred oil to light the candelabra. The miracle, attributed to G-d (how Jews spell God, because His name is too sacred to speak), was that the oil lasted eight days. The traditional menorah consists of nine candles. The shamash, or attendant candle, is the candle in the middle. This is lit first and is used to light the other candles, one additional candle for each night of the eight-day holiday, until all eight candles are lit. Often, each family member lights their own menorah. The family menorah is placed in the window for passers-by to see.
Oil, A Sacred Ingredient
The reverence towards oil permeates the holiday, even as far as the food. The family meal is filled with fried and deep-fried foods. Jews from Europe brought their traditions to Israel. Latkes originated in Poland. These are pancakes made with shredded potatoes, a small amount of flour, and egg. They are traditionally served with a side of applesauce and sour cream. Originating in Germany, sufganiyot are deep-fried doughnuts usually filled with strawberry jelly. (This is a more recent development, as sugar did not become cheap and obtainable until the 18th century.) Dishes made with dairy, especially cheese, also figure heavily into traditional meals, due to an apocryphal story about Yehudit (or Judith). During the siege in which the eight-day miracle took place, the townspeople were thirsty and starving and threatened to surrender to the SyrianGreek army. Uzziah, the commander of the defense forces, begged them to give him five more days, and the townspeople grudgingly agreed. Yehudit scorned his strategy of delay and offered her services as a spy. She and her maid gained the trust of the enemy general. Eventually, they were allowed to wander the camp unimpeded. One night, she brought wine and goat cheese to the general’s tent, which he consumed until he passed out. Yehudit chopped off his head with a sword and took it to Uzziah. At the sight of their general’s severed head, the Syrian-Greek army panicked and fled.
Originating in Germany, sufganiyot are deep-fried doughnuts usually filled with strawberry jelly.
December/January 2021 | 41
In honor of Yehudit’s heroics, Jews eat cheesy dishes, such as kugel, blintzes, cheesecake, and rugelach. Before latkes were made of potatoes, they were actually made with cheese. Potato latkes came about in the 19th century when Jews moved into Europe and began cooking with chicken fat, or schmaltz. (Hebrew law forbids the mixing of dairy and meat, so cheese could not be eaten with chicken.)
The Dreidel and Its Celebratory Foods
The most popular game during Hanukkah is a gambling game played with a dreidel, a four-sided top that is spun on its pointy end. Each side contains a Hebrew letter. The letter that comes up when the dreidel tips over determines whether the player wins, loses, or gets to keep their “money.” Foil covered chocolate coins called “gelt” stand in for money. If the letter nun—the first letter in “nes,” meaning miracle — comes up, the player neither lost nor gains gelt. If the letter gimel, the first letter for “gadol” — or great — turns up, the player wins everything. The letter hay stands for “haya,” meaning was, and the player who gets this letter wins half of the pot. The player who turns up the letter shin, which stands for “sham”— meaning there — loses everything. Foods often celebrate the importance of the dreidel in the festivities. Sugar cookies in the shape of dreidels are iced, much like sugar and gingerbread cookies for Christmas. Cakes are cut in the shape of dreidels. Some cakes will have a hidden dreidel, which is revealed when the cake is cut. Cubes of cheese are customary party foods, but can be shaped as a dreidel and impaled with a pretzel stick, rather than a toothpick. An ambitious cook can cut fruits and vegetables in the shape of a dreidel. Even dreidel-shaped ravioli and candy are available.
Delicious Dessert Alternatives
People who struggle with eating dairy and/or deepfried foods have a hard time getting through the traditional Hanukkah meal. I also cannot eat those foods and wanted to provide an alternative to the deep-fried doughnuts served as dessert. These doughnuts are dairy-free and cooked in an air fryer. They are brushed with oil to keep with tradition and to lighten the bake. While you can still fill them with strawberry jelly, I provide a recipe for apple butter, inspired by the applesauce served with latkes and with a nod to the apples and honey traditionally eaten at Rosh Hashanah, the New Year holiday that precedes Hanukkah. If you are keeping kosher, make sure that all products are labeled with the kosher certified seal. 42 | thechewsletter.com
Dairy-free Sufganiyot in the Air Fryer INGREDIENTS
2 tsp. instant yeast ½ cup cashew milk ⅓ cup granulated sugar 2 eggs 1 tsp. salt ½ tsp. vanilla extract (imitation is fine) 3 cups unbleached all-purpose flour, divided 6 Tbsp. butter substitute, room temperature (I recommend Earth Balance, soy free) olive oil for brushing powdered sugar for dusting
DIRECTIONS
1. In a small saucepan, heat cashew milk to 120 degrees Fahrenheit. In a stand mixer bowl, whisk together the instant yeast, cashew milk, and sugar. Stir until the sugar has dissolved. 2. Add the eggs, salt, and vanilla and whisk until smooth. 3. Add 2 cups of flour and combine with the whisk. 4. Place the bowl in the stand mixer and attach the dough hook. Add the butter substitute 1 Tbsp. at a time, mixing on low until the butter substitute is fully incorporated. 5. Gradually add the rest of the flour. Mix until the dough is combined and is shiny and soft. 6. Put the bowl in a warm place, cover with a kitchen towel, and leave to rise for one hour. 7. Roll out dough to about ½ inch thick. With a 2 ½ inch biscuit cutter, cut out rounds, twisting the cutter to release the rounds from the dough. You can roll out the dough one more time and cut more rounds, but do not overwork the dough. Line a baking sheet with parchment paper and place the rounds on the sheet far enough apart to allow for them to rise. Cover with a kitchen towel, put in a place, and allow to rise for 30 minutes or until they have doubled in size. 8. Oil the bottom of the air fryer with olive oil. Place 4-6 rounds in the fryer (depending on its size) and brush with more olive oil. Cook for 6-8 minutes, flipping the doughnuts halfway through. Place on cooling rack.
Slow-cooker Apple Butter with Honey INGREDIENTS
3 ¼–½ lb. soft apples (such as Macintosh or Honeycrisp), peeled, cored, and cut into small chunks ¼ cup brown sugar ¼ cup local honey 2 Tbsp. maple syrup ½ tsp. ground cinnamon ¼ tsp. ground nutmeg ⅛ tsp. ground cloves ⅛ tsp. salt
Photo by Lisa Anderson
1 ½ tsp. vanilla
DIRECTIONS
1. Add all ingredients to the slow-cooker. Mix briefly with a wooden spoon. Cook on low for 10 hours. 2. Using an immersion blender, blend the apple butter until smooth. Allow to cool. 3. Using a piping bag and small round tip, pipe the apple butter into the center of the doughnut. Dust with powdered sugar.
TIPS
1. You can substitute any non-dairy milk of choice for the cashew milk. 2. Use a variety of apples for a more complex flavor. I used half Macintosh and half honeycrisp apples. 3. If you do not have an immersion blender, you can use a blender, but stop and take off the lid a couple of times to release the steam. 4. Double the apple butter recipe and save some for later to spread on toast, biscuits, or pancakes. It will stay good in an air-tight container in the refrigerator for up to two weeks. •TCL• December/January 2021 | 43
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Piping Hot pin-worthy food and drink
Manischewitz Martini • Photo by Lisa Anderson
December/January 2021 | 45
Piping Hot
Holiday Spirits Recipes by SAM MAYNARD • Photos by LISA ANDERSON
46 | thechewsletter.com
MIRACLE MOSAS
Include everyone in the New Year’s toast with this delightful mocktail. The miracle berry, known as miracle fruit, has a glycoprotein that coats the taste buds and briefly blocks the sour receptors. It has the effect of changing a flavor from sour to sweet or vice versa. For this mocktail use sour and tart fruits—such as strawberry, raspberry, or starfruit—and fill a champagne flute with your favorite sparkling grape juice or cider. Take a few sips, pop a miracle fruit tablet, take another sip, and see where the flavors take you.
INGREDIENTS
1 oz. fruit purée (e.g. strawberry, raspberry, or starfruit) sparkling grape juice or cider miracle fruit tablet
DIRECTIONS
1. Place fruit purée at the bottom of a champagne flute. 2. Fill the glass with a sparking grape juice or cider. 3. Sip mocktail. Suck on a miracle fruit tablet for a few moments. Sip mocktail again. Enjoy the flavor switch.
MANISCHEWITZ MARTINI
This kosher take on a classic, yet flavorful, martini is perfect for any Hanukkah celebration. It is also stirred, not shaken.
INGREDIENTS
1 oz. Manischewitz 2 oz. dry gin rosemary sprig, for garnish
DIRECTIONS
1. Add Manischewitz and dry gin to a mixing glass. Stir for 30 seconds. Pour into a martini glass. 2. Using a blow torch, crisp the edges of the rosemary sprig. Place on or in the martini glass as a garnish.
December/January 2021 | 47
Piping Hot
SANTA’S ESCAPE
A Tropical Holiday Oasis Celebrate Caribbean-style with this rum-infused pineapple cocktail.
INGREDIENTS
1 cup pineapple chunks, frozen 4 Tbsp. coconut cream 6 oz. eggnog 1 oz. dark rum 1 oz. silver rum
48 | thechewsletter.com
fresh nutmeg, grated, for garnish cinnamon stick, for garnish chocolate curls, for garnish rolled wafer or other cookie, for garnish
DIRECTIONS
1. Place all ingredients in a high-speed blender. Blend until smooth. 2. Pour into a smoothie or piĂąa colada glass. Garnish with nutmeg, cinnamon, chocolate curls, and wafer.
ROASTED CHESTNUT HOT TODDY
Classic Comfort with a Yuletide Twist
INGREDIENTS
For chestnut orgeat: 2 cups chestnuts, roasted and peeled 2 cups water ¼ tsp. cinnamon ¼ tsp. ground cloves (or 1/2 tsp. whole cloves) ½ tsp. salt ¼ cup honey 2 oz. dark rum For hot toddy: 2 oz. chestnut orgeat 2 oz. bourbon whiskey ½ oz. lemon juice, fresh squeezed 6 oz. hot water cinnamon stick, for garnish
DIRECTIONS
For the chestnut orgeat: 1. Add all the ingredients to a saucepan and bring to a boil on high heat. 2. Reduce heat to low and simmer for 15 minutes. 3. Remove from heat and allow to cool. 4. Purée ingredients using an immersion blender or food processor. 5. Add dark rum to the chestnut purée. Place a strainer over a small bowl. Strain chestnut and rum mixture twice, discarding pulp from strainer each time. For hot toddy: 1. Combine chestnut orgeat, lemon juice, and hot water in a mug. 2. Garnish with cinnamon stick.
TIPS
1. Use Wild Turkey 101 for the bourbon whiskey. 2. Add a bag of black tea, such as lapsang souchong for a new flavor. 3. Complement the chestnut taste by adding a pad of butter.
December/January 2021 | 49
Piping Hot
Bread Pudding PUT LEFTOVER BREAD TO USE WITH THIS TASTY AND EASILY VARIED DESSERT Recipe by NATHAN WHITCOMB
INGREDIENTS Key Recipe Yields 24 oz.
1 ½ cups milk ½ cup half and half ½ Tbsp. butter, melted ⅜ cups of sugar pinch of salt ½ tsp. vanilla extract 2 eggs, beaten 2 cups bread, cubed and staled
DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit. 2. In a small saucepan, scald the milk and half-andhalf. (Scalding only brings the milk to 181 degrees Fahrenheit, just hot enough to denature the proteins.) 3. Whisk in the butter, sugar, salt, and vanilla. 4. Whisking vigorously, slowly add the beaten eggs until thoroughly combined. 5. Pour over bread and let sit for 5 minutes. 6. Divide the mixture evenly between three 8-oz. souffle cups. 50 | thechewsletter.com
7. Place the souffle cups in a large baking dish and surround them with an inch of hot water. 8. Bake at 350 degrees Fahrenheit for 40-45 minutes until firm. Insert a small knife into the middle of each cup to check if the pudding is cooked through to the center. The knife should come out clean. 9. Serve with a sauce, whipped cream, or other garnish as desired.
VARIANTS BLUEBERRY CROISSANT BREAD PUDDING
Croissants make this version super light and fluffy! However, because of their extra light and airy texture, use a little extra.
DIRECTIONS
1. Follow the key recipe. Replace regular bread with 3 cups croissants, cubed and staled. 2. Add ½ cup of fresh blueberries to bread mixture. 3. Serve with whipped cream and blueberry syrup.
CINNAMON ROLL BREAD PUDDING
Use leftover cinnamon rolls from breakfast for this delicious pudding. Cube them and let them stale for at least a full day due to their stickiness. The extra moisture takes time to evaporate.
DIRECTIONS
1. Follow the key recipe. Replace regular bread with cinnamon rolls, cubed and staled. 2. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.
Photo by Dionisvera/DepositPhotos.com • Photo by Lisa Anderson
I
f your house is like mine during the holidays, many different types of bread get bought and made. And inevitably, with one tasty treat following another in rapid succession, not all of them get eaten. Why not transform leftover bread into a delicious dessert with an infinite capacity for variation, rather than throwing it out? With only a few simple ingredients, you can concoct a delightful array of individual bread puddings that are sure to impress. Growing up, my mother made bread pudding in a large 2-quart baking dish. This recipe produces three individual 8oz servings. You can easily scale this up to the larger family size by doubling the base recipe and increasing the cooking time to 50-55 minutes. Do not be shy to try different types and flavors of bread. The basic bread pudding recipe is your canvas for creating holiday magic!
CHOCOLATE BREAD PUDDING
This variation requires an extra step for adding the chocolate, but it is well worth it.
DIRECTIONS
1. Follow the key recipe though step 4. Replace bread with baguettes. 2. Divide the custard mixture in half. 3. Melt 2 oz. of baking chocolate with ½ Tbsp. butter and whisk it into half of the custard. 4. Pour chocolate custard mixture over baguettes and let soak for 5 minutes. 5. Divide soaked bread between three 8-ounce souffle cups.
7. Bake at 350 degrees Fahrenheit for 40 – 45 minutes until firm. Insert a small knife into the middle of each cup to check if the pudding is cooked through to the center. The knife should come out clean. 8. Service with whipped cream and a dusting of cocoa powder.
CREATE YOUR OWN VARIATION
1. Use gingerbread, leftover cake, or scones as your bread. 2. Experiment with using maple syrup or a hard rum sauce for the topping. 3. Mix in nuts, peanut butter chips, or fruit.
•TCL•
6. Evenly distribute remaining plain custard over soaked bread. December/January 2021 | 51
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