The Chews Letter, October/November 2020 Issue

F R E E D I G I TA L I S S U E • P R I N T E D $ 1 6 U S D O C TO B E R / N OV E M B E R 2020

Capturing Love Stories From The “I Do’s” To A Lifetime of Milestones LEGACY WEDDING PHOTOGRAPHY & FINE ART PORTRAITURE @comfortandcashmereimages

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Rohana Olson | info@comfortandcashmere.com | comfortandcashmere.com

Table of Contents Features

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BALANCE AND NURTURE: How to Build and Maintain your Compost during Colder Months

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FINDING THANKSGIVING: A Journey to my “Perfect” Family Dinner

11

Locally Yours

12

PRESSED INTO SERVICE: The History of Hard Cider

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HOT APPLE CIDER

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FALL FLAVORS: How to Pair Cider this Season

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THREE SISTERS ENCHILADAS

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The Green Tongue

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EXPANDING FAMILY TRADITIONS: How to Include those on a Plant-based Diet during the Holidays

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SPICED ALMOND FLOUR PORRIDGE: Thick, Creamy, and Packed with Protein

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NON-DAIRY “BUTTER” ROLLS: Gramma’s Holiday Tradition turned Plant-based

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CURRIED PUMPKIN SOUP

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Secret Meatings

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HAM AND CHEESE BREAKFAST BAKE

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SAVORY FALL-INSPIRED MINI PIES: Sausage, Apple, and Butternut Squash Baked in Hard Apple Cider

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VENISON COTTAGE PIE: Traditional Shepherd’s Pie with a Midwestern Twist

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Junk Mail

48

EASY AND DELICIOUS HALLOWEEN TREATS: Give your Friends and Family a Monstrous Giggle

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PUMPKIN BARS WITH CREAM CHEESE FROSTING

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SOUR CREAM RAISIN PIE

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PEACH PIE

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On The Cover

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In Every Issue 05

CONTRIBUTERS

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DEAR READER

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VITTLE BITS

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SNACK SHEET, C’EST LA BRIE: Patrice Perron and Elodie Guinard Perron Bring French Flavors to Ocala at La Cuisine

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October/November 2020 |

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The C-suite

LISA ANDERSON lisa@thechewsletter.com ROHANA OLSON rohana@thechewsletter.com

Ideas Generator Chad Taylor

Food & Language Artists Jodi Anderson Lisa Anderson Mark Anderson Kelliann Frank Lynn Kandler Rica Keenum Rohana Olson Nathan Whitcomb

The Visuals Lisa Anderson Mark Anderson Rohana Olson

Family Owned & Operated For Over 40 Years SERVING YOUR EMPLOYEE BENEFITS NEEDS Health • Dental • Vision • Life • Disability Medicare • Prepaid Legal • Supplemental Benefits • HR Consulting • Payroll

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Lisa Anderson lisa@thechewsletter.com Rohana Olson rohana@thechewsletter.com

Submissions

Send image and recipe submissions to: submissions@thechewsletter.com

How To Find Us

(800) 473-2181 combinedinsuranceservices.com P.O. Box 2438 • Ocala, FL 34478 1701 NE 42nd Avenue, Suite 201 • Ocala, FL 34470

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@thechewsletter

Contributors

Jodi Anderson

DAIRY-FREE, FOOD & LANGUAGE ARTIST 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.

Mark Anderson

OMNIVORE, FOOD & LANGUAGE ARTIST/THE VISUALS @mark_n_cheese_ Mark is a staff writer for a lifestyle magazine in Florida. He also is an occasional photographer and a lover of all things barbecue, cheese and chocolate.

Lynn Kandler

LOW CARB/SUGAR-FREE, FOOD & LANGUAGE ARTIST Lynn is a former cake decorator and coffee shop manager from Northern Wisconsin. She is now retired and happily living in North Central Florida by family.

Kelliann Frank

OMNIVORE, FOOD & LANGUAGE ARTIST 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.

Rica Keenum

PESCATARIAN, FOOD & LANGUAGE ARTIST RicaWrites.com Rica is a senior staff writer for a lifestyle magazine in Florida. She’s the author of “Petals of Rain: A Mother’s Memoir,” the journey from heartbreak to hope.

Nathan Whitcomb

OMNIVORE, FOOD & LANGUAGE ARTIST 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.

October/November 2020 |

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Specializing in Weddings • Events • Daily Florals Quirky, Natural, Premium Flower Arrangements CUSTOM DESIGNED JUST FOR YOU a charming little flower shop on top of the hill

(218) 728-1455 | saffronandgrey.com 2303 WOODLAND AVENUE | DULUTH,MN 55803 @saffronandgrey

A Note from The C-Suite OWNERS, PUBLISHERS, EDITORS, DESIGNERS, PHOTOGRAPHERS AND MORE

Dear Readers,

I

n many parts of the country, fall is in full swing; crisp air, changing leaves, and earth’s distinct smell. The southern states, such as Florida, are still hot, and hurricanes crash against neighboring shores. Even amid sticky rain, there are signs of autumn.

We feel the world’s change more than ever as we amp up for another political season fraught with turmoil and learn to manage the new normal due to COVID-19. We hear the cries of #BlackLivesMatter and the officers who walk the line. Children are learning from home, and parents try to balance their work/ home lives in a whole new way.

We embrace a season of listening, learning, looking inward, and standing together through the changes that the fall season can bring. We grew up tasting our way through October and November with pumpkin, apples, squash, and tables full of comfort foods. This is why you’ll find our pages are bursting with delicious fall desserts, Halloween treats, and Thanksgiving sides.

In Locally Yours, we take the plunge into all things cider. We explore hard cider history, and Rica Keenum tells us how to pair it with unexpected flavors. Nathan Whitcomb offers a plate filled with his Three Sisters Enchiladas that would undoubtedly set well with a glass of your favorite fall notes. We even give you a non-alcoholic hot cider recipe to warm you from your head to your toes.

We are introducing a new department where the omnivores can satisfy their carnivorous cravings, called Secret Meatings. Cozy up with a Ham and Cheese Breakfast Bake and Savory Fall-Inspired Mini Pies. Kelliann Frank teaches us how to make a Venison Cottage Pie, a traditional Shepherd’s pie with a Midwestern twist.

The Green Tongue talks about including your plantbased loved ones by Expanding Family Traditions, providing a way for you to get started with such recipes as Non-Dairy “Butter” Rolls and Curried Pumpkin Soup. Lots of cooking with seasonal vegetables create a large pile of kitchen scraps. Sustainable living is

LISA ANDERSON PLANT-BASED

ROHANA OLSON OMNIVORE

essential, and Jodi Anderson guides us through the process of starting and maintaining a compost pile in the colder months through our feature story, Balance and Nurture.

Finally, Mark Anderson tells us why food is so vital to our soul when he sits down to talk with French restaurant owners Patrice Perron and Elodie Guinard Perron. Read about their journey in building a restaurant steeped in French cuisine and traditions unexpectedly found in the city square of Ocala, Florida.

We hope, like Patrice and Elodie, that you will sit down, discuss food, and stay long after your plates are empty and the last leaf has fallen from the trees.

Love,

LISA & ROHANA, THE C-SUITE

October/November 2020 |

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Vittle Bits IN SEASON THROUGHOUT OCTOBER & NOVEMBER

Rosemary

Citrus Persimmons

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Parsley

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Mushrooms

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October/November 2020 | 11

Locally Yours

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Pressed into Service THE HISTORY OF HARD CIDER

Story by ROHANA OLSON and JODI ANDERSON • Photos by ROHANA OLSON

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much easier to produce, as cider apple trees had been ider has a long and storied history. The first replaced by apples more suited to eating. recorded reference to cider was in 55 BCE, when Over the next several decades, the once booming Julius Caesar found the Celtic Britons fermenting cider industry was kept alive by a few cider cider from native crabapples. The Norman Conquest enthusiasts. In 2012, Boston Beer Company launched of England in the 11th century introduced apple an expansion and started to distribute a new hard varieties from France and soon, cider was second only cider product called Angry Orchard. This fermented to ale in popularity. beverage became an instant success and started a The first English colonists to the States brought boom of hard cider. Its consumption rose over 75 with them an appreciation and thirst for cider. Only percent in the United States that year. From 2014 to nine years after landing, they planted apple trees in 2015, cider sales grew by 209.3 percent. While still Massachusetts Bay Colony. Eventually, most small relatively small, the farms had an orchard. industry is 10 times Pressing and fermenting bigger than it was 10 apple juice was the Angry Orchard is still the most years ago. There are easiest way to preserve consumed cider, but local cider sales over 820 cideries across a large fruit harvest, and the country (compared the cider was often safer increased by 15 percent in 2019. to 7,450 breweries) to drink than water. working to expand the By 1767, the men and distribution of cider and women in Massachusetts continue to advance its popularity. Angry Orchard is drank about 40 gallons of cider annually. Despite cider’s still the most consumed cider, but local cider sales 6 percent ABV (alcohol by volume), John Adams drank increased by 15 percent in 2019. it every morning at breakfast. Harvard’s students There are two different camps into which cideries received a cider ration with their meals. The drink was can be divided: the traditional and the modern. in such high demand that, in rural communities, it was Traditional cideries are focused on the apple varieties frequently used to pay taxes and wages. and fermentation. They tend to grow and press their The popularity of cider waned in the 19th century own apples. Modern cideries are typically urbanfor a couple of reasons. During the Industrial based, source fruit from local or regional orchards, Revolution, many farmers abandoned their farms for and rely heavily on the more familiar eating apple the big city, leaving their orchards to fallow. German varieties. These cider makers often push cider beyond immigrants came in droves and brought a love of their the basic apple, introducing different fruits, herbs, favorite drink: beer. The Temperance Movement and spices, and hops into the mix. The craft brewery the resulting Prohibition of 1919 sounded the death movement is responsible for the largest resurgence of knell for cider. The production of cider had already this locally sourced beverage that Americans — and fallen from 55 million gallons a year to 13 million the world — have loved for centuries. by then. When Prohibition was repealed, beer was

October/November 2020 | 13

Locally Yours

Recipe by ROHANA OLSON

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he shift in seasons from summer to fall typically means an overhaul of kitchen ingredients and adding spices to warm the senses. One of my favorite ways to welcome fall is to make this Hot Apple Cider recipe, pour it into my favorite mug, curl up with a blanket, and read a new book. The cider’s blend of spices is a delight to the tastebuds, and its wonderful smell will permeate your home.

INGREDIENTS

6 cups unsweetened apple juice 1 tsp. black peppercorns 1 tsp. whole cloves ½ tsp. ground nutmeg

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2 Tbsp. lemon juice 4 cinnamon sticks pure maple syrup – to taste

DIRECTIONS

1. Combine all spices (except nutmeg) in a saucepan and cook over medium heat until aromatic, about 3-4 minutes, stirring frequently.

2. Add the apple juice, orange zest, lemon juice, and nutmeg. Stir to combine and bring to a boil.

3. Once boiling, reduce heat and simmer for 15-20 minutes. Add more time at a low heat to create a more robust cider.

4. Pour cider mixture through a fine-mesh sieve or cheesecloth to strain, then pour cider into a mug.

5. Add a teaspoon of pure maple syrup (more or less) for a sweeter cider.

Photo by cook_inspire/DepositPhotos.com

Hot Apple Cider

1 Tbsp. orange zest

Fall Flavors

HOW TO PAIR HARD CIDER THIS SEASON Story by RICA KEENUM

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ider beer, made through a process of fermentation, gleans its bold taste from apples, rather than brewed and fermented malted barley.

It is beer with a twist—a sweet, golden-amber explosion of flavor. And while it is gaining popularity and quickly becoming a staple party beverage along with traditional beer and wine, cider is a star player during the fall. Pair it with your seasonal favorites: flaky apple pies, hearty vegetable soups, and savory hams. But get creative too, and see what cider has in store for your tastebuds.

Pairing Hard Cider with Breakfast or Dessert Unlike traditional beer, cider makes a great morning cocktail. Pour it in a fluted glass and sip it mimosastyle. Or heat it up and sprinkle on the cinnamon or orange zest for a soothing morning pick-me-up.

Cider pairs well with common breakfast foods, especially those that include cinnamon and nutmeg.

The more apples, the merrier. Think French toast, muffins, doughnuts, pancakes, and turnovers.

When it comes to dessert, cider makes a splash when paired with pies and ice cream floats. Replace root beer with hard cider in a traditional root beer float recipe. As grocery stores begin stocking fallflavored foods, see if you can find apple, sweet potato, or pumpkin pie ice cream to swap with vanilla in a float. You will not be disappointed!

SAVORY STARTERS

Pairing Hard Cider with Party favorites Cider pairs beautifully with cheese, as the balance of

ELABORATE DINNERS OR COZY CELEBRATIONS

Pairing Hard Cider with Comfort Foods Whether you host a handful of friends or a family reunion, there is room at the holiday table for this festive beverage. Pair hard cider with all your comfort foods: creamy mashed potatoes, roasted turkey or glazed ham, fresh cranberries, and casseroles. The bitter-sweet flavor also works well with non-traditional holiday foods that have plenty of flavor, such as spicy dishes and barbecued meats.

Move over pumpkin beers! Hard cider is the true star of the fall season.

LOCAL CIDER SPOTS

Hop on the internet and find a brewery serving cider near you: www.ciderguide.com/cider-maps/united-states

Artwork by Daria.Ustiugova/DepositPhotos.com

Artwork by nataliahubbert/DepositPhotos.com

DOUBLE YOUR APPLE DELIGHT

sweetness mingles with the sharp notes of cheddar, aged gouda, manchego, muenster, or provolone.

Pungent cheeses with tart or earthy flavors, such as goat cheese or blue cheese, also work well with cider. Consider cheese platters and cream-cheese based dips as great starter dishes to consume with cold cider.

The bold, thirst-quenching beverage enhances your salty party favorites. Prepared meats—such as rolled ham, salami, or chorizo—are staples on charcuterie boards. Garnish a party platter with olives, crackers or baguette breads, dried fruits, nuts, and fresh jams or cranberry spreads. Serve hard cider in frosty mugs.

October/November 2020 | 15

Locally Yours

Three Sisters Enchiladas Story and Recipe by NATHAN WHITCOMB

T

Artwork from DepositPhotos.com

he practice of planting corn, squash, and beans together was central to Native American agriculture. Originating in Mesoamerica, this agricultural practice spread far and wide. The Three Sisters synergistically aided each other’s growth: the corn provided a stalk for the beans to vine on, the beans helped fix nitrogen in the soil, and the squash leaves blanketed the ground, choking out weeds. In addition to growing well together in the field, they blend exquisitely on the plate and provide balanced nutrition. Whether cooked separately and eaten side by side or melded together, their flavors are complementary.

As I began to research the local culinary traditions here in Mancos, Colorado, I learned about a heritage bean that had reportedly been discovered in the cave dwellings at nearby Mesa Verde in the early 1900s. (This may be a tall tale; it is now considered more likely that they have been in continuous cultivation in the American Southwest since the time of the Ancestral Pueblo people.) Known as the Anasazi bean, the purple and white spotted beans cook a little faster than pintos and have a firm and meaty texture, making them excellent in a variety of applications, such as baked beans.

When I first approached the concept of a dish featuring the Three Sisters, one thing came to mind: enchiladas. I believe enchiladas represent the best type of cooking: a labor of love. From starting the beans in the early afternoon, making the sauce, and then sitting down at the table to craft a delicious meal packed full of nutrition and flavor. It is simple, honest cooking with terrific fresh ingredients.

In these enchiladas, we have corn for the tortillas and a simple bean, chorizo, and cheese filling, topped off with a honey chipotle butternut squash sauce.

If I want leftovers (and believe me, you will too) after feeding my two hungry boys, I have to make a big batch. I like to use a 13x9 inch pan, double layer it, and serve family style. However, feel free to bake the enchiladas any way you like: in a baking dish, single or double layer, or in individual boats for a fancier presentation.

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INGREDIENTS

For the beans: 4 oz. pork chorizo 2 bay leaves 1 lb. Anasazi beans, soaked overnight salt and pepper, to taste For the sauce: ½ butternut squash, peeled and cubed 1 chipotle pepper in adobo sauce, minced plus 1 Tbsp. sauce 2 cups vegetable broth ¼ cup honey For the vegetables: 4 oz. pork chorizo 1 medium purple onion, julienned 1 red bell pepper, julienned 1 poblano pepper, julienned For the enchiladas: 30 small corn tortillas vegetable oil, for frying 16 oz. queso, shredded

DIRECTIONS

1. For the beans, fry the chorizo in a large pot for one minute. Scraping the bottom well, add 2 quarts of water, the beans, bay leaves, and salt and pepper. Bring to a boil. Reduce heat and simmer for one hour, or until tender, adding additional water if necessary.

2. For the sauce, bring all ingredients to boil in a small sauce pot. Reduce heat and simmer until the squash is soft. Remove from heat and purée everything together with an immersion blender.

Set aside to cool.

3. For the vegetables, sauté the chorizo, onion, and pepper over medium-high heat for 2 minutes.

4. After the beans, sauce, and vegetables have been prepared, heat 2 Tbsp. of oil over medium heat and fry the tortillas for 10 seconds on each side. Add additional oil as needed. This softens the tortillas and make them easier to work with. Stack them on a paper lined plate.

5. Prepare a workstation to assemble the enchiladas with the sauce, tortillas, beans, sautéed vegetables, and cheese. Coat the bottom of a 13x9 inch casserole with ¼ cup of the butternut sauce. Pour another ¼ cup of the sauce into a pie plate or other flat-bottomed dish used to build the enchiladas.

Dredge one tortilla through the sauce, lightly coating both sides, and then place in a line down the middle of the tortilla 1 Tbsp. each vegetables, beans, and cheese. Gently roll up the tortilla and place, carefully, seam side down in the baking dish. Repeat until the first layer is filled. Carefully cover with another ¼ cup of sauce and a generous sprinkling of cheese. Build the second layer and top with the remaining sauce and cheese. Bake at 325 degrees Fahrenheit for 25-30 minutes, until the enchiladas are heated through and the cheese is bubbly and golden.

6. Serve with a fresh dandelion green salad. And for those leftovers, warm them up tomorrow morning and top them with a nice, over-medium egg. •TCL•

October/November 2020 | 17

GROW YOUR BUSINESS CONTACT US TO DISCUSS ADVERTISING Rohana Olson • Northern, Midwestern & West Coast States • rohana@thechewsletter.com Lisa Anderson • Southern & East Coast States • lisa@thechewsletter.com

Snack Sheet

C’est La Brie

PATRICE PERRON AND ELODIE GUINARD PERRON BRING FRENCH FLAVORS TO OCALA AT LA CUISINE Story and Photo by MARK ANDERSON

A

t the corner of First Avenue and Fort King Street on the Ocala Downtown Square sits a small slice of French flavor in the middle of Central Florida.

French natives Patrice Perron and Elodie Guinard Perron, owners of La Cuisine, have been providing that flavor with a Central Florida twist since 2009. “We are a family restaurant, we really care about people, and we are here to make sure that everything is nice for [our customers] to have a great experience,” Patrice said.

La Cuisine serves such French staples as escargot, duck a l’orange, poutine, and more. The ambiance is that of a small French cafe, and diners may choose to enjoy their meal on the restaurant’s patio overlooking a nearby street.

Patrice and Elodie both are French natives, and a trip through Florida first brought them to the area. “We took a road trip in 2005 right after the big hurricane, and we stopped in Ocala to see a friend,” Elodie said.

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Snack Sheet

French cuisine is the beginning of cuisine. In many cuisines, the basics you learn in the kitchen, [are] usually French.

-Elodie Guinard Perron “He gave us a tour around and showed us all the horse farms and such, and he said for all of that, there’s only one independent restaurant here [on the Square].

Everything else is a chain. So, it would be very cool to have a French restaurant here.”

The trip planted an idea in their heads, and they spent the next few years giving it some consideration and weighing their options. “We went back home and talked about it, and after three years, we made it happen,” Elodie said. “Patrice came here in 2008 and bought the building, and then the kids and I followed in 2009.”

Opening a French restaurant in an area where people may not entirely be familiar with French cuisine presented a unique challenge, especially around the time of the 2008 recession.

“Everyone was like, ‘A French restaurant in Ocala?

Why?’” Elodie said, laughing.

But they powered through, completing renovations and first opening their doors in 2009.

“We made the restaurant from scratch,” Patrice said.

“It was an office building, and on the other side it was a ceramic shop or something. We turned on the lights and redid everything inside. The market was tough, because in 2009 it was terrible. The [local] market wasn’t used to French cuisine, so it was tough.”

Patrice is a highly trained chef who studied under the tutelage of world-renowned chefs in France, including Josef Viola, Paul Bocuse, and more. His hometown of Lyon is considered one of the food capitals of the world, and Lyonnaise cuisine is home to all sorts of traditional dishes and practices that have gained popularity the world over.

Food plays a big part in many French homes, and as such, numerous French traditions and cultural norms are centered around food, and both Patrice and Elodie have their own thoughts on just why that is. “French cuisine is the beginning of cuisine,” Elodie said. “It’s the creation of cuisine, and I’m not trying to be condescending or anything, but it’s true. In many

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cuisines, the basics you learn in the kitchen, [are] usually French.”

Meals in France often are nothing like what many of us in the United States are accustomed to. When you sit down for a meal with loved ones in France, expect to be there awhile. “In France, even right now, you are always talking food,” Patrice explained. “When you are eating, you are talking food. There is a point, every day, to a breakfast, a lunch, a dinner, but when you sit down, we are taking the time to eat. There is a culture here in America that’s all business — work, work, work.”

Elodie demonstrates just how important family meals are in France. “Family meals take forever,” Elodie said, laughing. “I was talking to my parents the other day, and it was noon here and 6 p.m. there, and they were like, ‘Oh, we just finished lunch!’ Whenever you go to France and you’re with family or friends, it’s always around food. You really sit down and have multiple courses and you get out of lunch at 6 or 7 p.m. And then everyone is like, ‘Well, it’s almost time for dinner, should we do something else?’”

For Patrice and Elodie, their goal is to bring that same culture here to Central Florida. They invite diners at La Cuisine to sit and stay awhile. Giving them time to enjoy everything that French culture and cuisine has to offer.

So, the next time you are planning a date night, birthday dinner, Sunday brunch or simply want to enjoy a nice meal, pay a visit to Patrice and Elodie. You can bet they will have a table waiting for you, ready to spend an hour (or three or four) enjoying everything France has to offer in downtown Ocala. •TCL•

LA CUISINE RESTAURANT

48 SW 1st Ave, Ocala, FL 34471 Open Tuesday – Sunday starting at 5 p.m. and Sunday brunch from 11 a.m. to 2 p.m.

(352) 433–2570 lacuisineocala.com

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OCALA’S GUIDE TO ENTERTAINMENT, NIGHTLIFE & FAMILY FUN!

OCALA’S GUIDE TO ENTERTAINMENT, NIGHTLIFE & FAMILY FUN

JUL 2020

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T, NIGHTLIFE & FAMILY FUN

JUN 2020

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Bal ce andNurture HOW TO BUILD AND MAINTAIN YOUR COMPOST DURING COLDER MONTHS Story by JODI ANDERSON

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C

Artwork from DepositPhotos.com

ompost provides the full spectrum of nutrients that your garden needs, even beyond what organic fertilizers can. The microorganisms in your compost will enable your plants to absorb the nutrients from fertilizers more efficiently, and the nutrients are available over time, as your plants need them. Compost protects your plants from many soil pathogens. Plus, composting is only as complicated as you want it to be. However, there are some factors to consider when tending to your compost pile during the cold winter months.

To create a compost pile in a short time, you need to consider a balance of four things: carbon, nitrogen, water, and oxygen. Carbon provides food for microorganisms.

Examples of dry, tough, and fibrous carbon material include dry leaves, rotted hay, straw, sawdust, shredded paper, wood chips, and cornstalks. An active compost pile has lots of high-carbon “brown” materials. Layers of carbon-rich material are especially important in keeping your pile decomposing during winter months. The larger, fluffier bits of dry leaves and other brown material act like down in a winter coat, allowing oxygen to flow while keeping the microbes insulated.

High-nitrogen materials—such as fresh-pulled weeds, grass clippings, kelp meal, seaweed, and manure—provide the protein-rich components that feed microorganisms to grow and multiply. During the winter, you will produce more high-nitrogen ”green” materials (e.g., kitchen scraps, over-ripe vegetables and fruits, coffee grounds and paper filters, tea leaves and bags, and eggshells), so it is crucial to make sure you have plenty of carbon-rich material to compensate. Leave a hole in the top of the brown materials as a place to deposit your green materials. Then, pull leaves up and over the hole to create brown-green layering.

October/November 2020 | 23

salad dressing, etc.) into your compost pile.

Microorganisms require moisture to work, but If you are not using a tumbler and you want to balance is essential. Too much water will drown them; get the most out of your compost, build the pile to too little will dehydrate them. A good guideline is to three or four feet on each side. Allowing retention of keep the pile wet as a well-wrung sponge. Maintaining generated heat and air diffusion. Alternate brown and this balance can be challenging in regions that green material layers. Sprinkle a little water on each experience rain and snow during the winter months. layer. You may want to throw in a handful or two of Using an enclosed container, such as a tumbler, or topsoil, as well, to get a head start on microorganisms. building your pile on a raised wooden platform and Approximately 64 cubic feet covering it with a tarp will of material is needed to make keeping the appropriate maintain a hot composting moisture level easier. Even a pile in cold regions like the tumbler will take on moisture, upper Midwest and New make sure to monitor the Temperature control is a must England. The size of the moisture balance and add in order to maintain an active material may be more than brown material to absorb pile during the winter. you want to manage. In any excess. that case, the smaller pile Finally, oxygen is an will freeze and cease to important factor to consider. decompose until warmer Microorganisms require a lot temperatures thaw it, and the of oxygen to do their work microbes get back to work. efficiently. When you start your pile, oxygen will be Temperature control is a must to maintain an plentiful, especially if you have properly layered the active pile during the winter. You can measure the brown and green materials. However, as microbes temperature with a compost thermometer. In the break down the materials, they will consume oxygen cold months, move your pile to a sunny part of your and turn sluggish. Turn your compost pile every few yard and away from direct winds. Keep it in a place days to ensure that materials are broken into sizes of a that is conveniently away from your home. (You may half an inch. This will keep the pile aerated and reduce want to build a windbreaker out of bales of straw; odor, especially as the temperature increases with the keep the south side open to get as much sun as spring approach. possible.) A temperature between 90 and 140 degrees Not all organic material is compostable. Woody Fahrenheit indicates rapid decomposition. During the twigs and branches larger than a quarter-inch can colder months, decomposition will slow due to lower be composted but should be put through a chippertemperatures, but you can increase activity by adding shredder first. Avoid wood and leaves from plants those green materials and turning the pile. such as pine, spruce, juniper, and arborvitae and plants Primarily, three types of microbes work to digest the treated with weed killer. Commercial composters can materials in a compost pile, and each performs best handle foods that backyard compost piles cannot at a particular temperature range. Psychrophiles do without odor or nuisance animal problems. Avoid their best work in colder temperatures down to about throwing dairy products, meat of any kind, bones, and 28 degrees Fahrenheit. As they digest carbon-rich foods containing oils and fats (e.g., peanut butter, lard,

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Artwork from DepositPhotos.com

material, they give off heat and raise the temperature of the pile.

When the temperature reaches 60-70 degrees Fahrenheit, mesophilic bacteria get to work. They are the workhorses of the microbes, responsible for most of the decomposition. A proper balance of carbon, nitrogen, moisture, and oxygen is essential to their success. As they work, they also give off heat and can raise the pile’s temperature to about 100 degrees Fahrenheit.

Then, it’s the thermophilic bacteria’s turn. Tracking the pile’s temperature is even more important at this stage because these bacteria will raise the temperature further to sterilize the compost and kill diseasecausing organisms and weed seeds. Three to five days of around 155 degrees Fahrenheit will be plenty to enable the thermophiles to do their best work.

Because you have been managing your pile over the winter, you will have plenty of compost for your garden and lawn in the spring. If you have not mulched your garden in the fall, spread the compost over your garden bed about two weeks before planting. If you do not have enough compost for a full covering, consider “side-dressing.” Sprinkle compost around each plant or along individual rows in late spring or early summer. Top-dress a lawn with a halfinch layer of compost in early spring to have a much healthier lawn for the rest of the year. Spread a half to a one-inch layer of compost around trees or shrubs to the drip line, then cover with a mulch layer to keep the compost from drying out and keep it in place.

Compost is the ultimate material for a healthy, thriving garden or lawn. It revitalizes the soil and helps plants naturally resist disease, insects, and other environmental pressures. Maintaining a compost pile is only as complex as you make it, but when managing it over the winter, make sure you balance nitrogen, carbon, moisture, oxygen, and temperature for an active pile that will feed your soil in the spring. •TCL•

October/November 2020 | 25

Dear Chews, It a making this recipe.

I remember my grandm it. joy every time I make ďŹ lls me with so much

me grandma feeding it to Here is picture of my th . I hope you share it wi when I was just a baby joy it , and they, in turn, en The Chews community the years. as much as I have over

The Chews Letter Re: Recipe Submission letter.com submissions@thechews

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Green Tongue a focus on plant-based foods & lifestyle

Photo by sonyakamoz/DepositPhotos.com

October/November 2020 | 27

The Green Tongue

Expanding Family Traditions HOW TO INCLUDE THOSE ON A PLANT-BASED DIET DURING THE HOLIDAYS

N

avigating the holidays can be stressful, but when it is a family member’s first holiday on a vegetarian or plant-based diet, ensuring they are included in the customary meals can add another layer of stress. Vegan and plant-based diets are on the rise, so there are plenty of options for food substitutions and ways to include your family members.

Myriad vegan and plant-based products have recently come to market, and their quality has continued to improve. There are artisan plant-based butters and cheeses; tons of alternative milks; and easyto-grab crackers, cookies, and other snacks. You can easily find delicious recipes online with a quick search.

What about the traditional family recipes and the meat centerpiece? While it may be disturbing for some to see a large hunk of cooked meat in the middle of the table, many vegans and vegetarians are going to be happy enough if they feel included in the meal and not as an afterthought. Include an additional main course, along with the turkey.

Consider striking centerpiece dishes such as whole roasted cauliflower, stuffed squash, stuffed shells, or a lentil or chickpea loaf that will satisfy even the omnivores at the table.

Convert sides by using vegetable broth for mashed

28 | thechewsletter.com

potatoes and roasting, or steaming vegetables without butter. If your family thinks mashed potatoes cannot possibly taste good without butter and milk, use oat or cashew milk, and an artisan plant-based butter. Oat and cashew milk both have mild flavors and are usually not detected by those who do not eat a plant-based diet. A good cultured plant-based butter made from cashews, almonds, or oat milk will also likely go unnoticed; if you want to ensure they cannot taste the difference, whip in a head of roasted garlic. Top with mushroom gravy as a delicious alternative to turkey or ham gravies.

Most importantly, talk with your family member before planning the meal to see if they have any suggestions on how to turn a recipe into a friendly dish for them. Ask if they would be willing to come over and help cook or if they could bring one or two items with them. Many people on plant-based diets are happy to teach others about the delicious and satisfying world of plant-based food.

Holidays are all about connecting with family.

Do not let stress get in the way of including your relatives with plant-based diets. Seek out replacement products and consult your family members on how you can help them enjoy mealtime with family. They will appreciate it.

Photo by leonovo/DepositPhotos.com

Story by LISA ANDERSON

Spiced Almond Flour Porridge THICK, CREAMY, AND PACKED WITH PROTEIN Recipe and Photo by LISA ANDERSON

Makes 1-2 servings

INGREDIENTS

⅔ cup blanched almond flour ⅛ cup oat flour 2 Tbsp. flaxseeds, ground ½ Tbsp. chia seeds, ground ½ tsp. Ceylon cinnamon ⅛ tsp. nutmeg ¼ tsp. apple pie spice, or to taste pinch of sea salt 2 Tbsp. maple syrup 1 tsp. vanilla extract 1 cup oat or almond milk banana and pecans, for garnish (optional)

DIRECTIONS

1. In a medium saucepan, mix together dry ingredients.

2. Whisk in maple syrup, vanilla, and milk, until well combined.

3. Heat pan on medium heat while continuously stirring ingredients. The porridge will thicken as it heats through. Continue stirring until desired consistency is reached, about 4 minutes.

4. Serve warm and top with sliced banana and pecans.

TIPS

1. The called-for amount of apple pie spice adds a light flavor note. If you want a stronger taste, add more as desired.

2. If the porridge gets too thick, just add in a little more milk.

3. Other topping options: plant-based butter, chopped baked apple, blueberries, cinnamon, nutmeg, and/or plant-based cream.

October/November 2020 | 29

The Green Tongue

Non-dairy “But ter” Rolls GRAMMA’S HOLIDAY TRADITION TURNED PLANT-BASED Recipe and Photos by LISA ANDERSON

M

y grandma created a family tradition that is always requested for Thanksgiving and Christmas gatherings. When part of the family moved to Florida, I took on the job of following Gramma’s recipe to make her butter rolls.

The biggest challenge for me came when I was approaching my first holiday season on a plant-based diet. I could not imagine a feast without these melt-inyour-mouth goodies. I also wanted to make sure that the rest of the family could not tell that I converted them. Finding the correct ingredients was key and I have listed the brands that are my personal favorites in the tips below. The result was a delicious roll that tasted identical to its dairy-filled counterpart — family tested and approved.

INGREDIENTS

1 serving active yeast 1 Tbsp. sugar 1 cup plant-based milk, cashew or soy ½ cup sugar 1 tsp. salt 4 cups all-purpose flour ½ cup vegan butter, melted 6 Tbsp. vegan egg replacement + 1 ¼ cups cold water (see tips below) additional vegan butter, melted

DIRECTIONS

1. Prepare dough at least 8 hours prior to baking.

Start by heating milk to 100-110 degrees Fahrenheit.

Mix in 1 Tbsp. sugar. Add the yeast. Set aside for 10 minutes to allow yeast to activate.

2. In a small bowl, mix egg replacement and cold water. Set aside.

3. In a large glass or ceramic bowl, sift together sugar, salt, and flour. Create a well in the center of the flour mix. Pour ½ cup vegan butter, egg replacement, and activated yeast mixture into 30 | thechewsletter.com

the well. Use a wooden spoon to gently fold the ingredients together. Use your hands to finish incorporating all of the flour. Mix well, but do not knead the dough. It will be sticky.

4. Form a dough ball, cover, and place in the refrigerator overnight or for at least eight hours.

5. Once dough has chilled, remove from the refrigerator and divide into three equal parts. Place third of the dough onto a lightly floured surface and keep the remaining dough covered and cold as you work.

6. Roll out third of the dough into a 12-inch circle.

Lightly dust with flour, as needed, to keep dough from sticking. Brush top side of rolled dough with additional melted vegan butter. Cut 12 equal pieshaped pieces.

7. Beginning with the large end of the pie piece, loosely roll dough until it reaches the point, then form a crescent shape by gently pressing your thumb in the center and folding the ends slightly towards you. Repeat with remaining 11 triangles.

8. Place rolls on a parchment covered baking sheet.

Keep space between each roll to allow for expansion.

9. Repeat steps 6-8 two times for remaining 2/3 of the dough.

10. Cover rolls with a clean towel and place in a warm area. Allow to rise for 1 ½ hours or until rolls double in size.

11. Preheat oven to 350 degrees Fahrenheit.

12. Bake rolls 8-10 minutes or until golden brown. Watch them carefully as they can brown quickly and burn.

13. Remove from pan and place on cooling rack. Serve warm or cold.

TIPS

1. Butter is a key ingredient in this recipe, and it is important to choose a plant-based butter that mimics dairy-based butter as closely as possible. My personal favorite is European Style Cultured Vegan Butter, unsalted, by Miyoko’s.

2. There are many ways to make egg replacement.

For this recipe, I use a store-bought replacement instead of making my own. VeganEgg by Follow Your Heart is a soy-based replacement, which is non-GMO and gluten-free. To make an “egg” with this brand combine 2 level tablespoons of powder and ½ cup of cold water. The butter rolls require three vegan eggs, which is 6 level tablespoons of powder and 1 ½ cups of cold water. This produces too much liquid. Reducing the water to 1 ¼ cups will create the right amount of egg replacement for this recipe.

3. Soymilk will work fine as a replacement, but I prefer to make my own cashew milk as it has a more subtle flavor and bakes as well as soymilk. I would not recommend oat milk for this recipe, but if you cannot have nuts or soy, try coconut milk. These substitutions may change the taste and the final outcome of the rolls.

To make cashew milk: in a high-speed blender, blend 1 cup raw whole cashews (soaked for at least 4 hours, drained and rinsed), 2 cups of water and a pinch of salt.

October/November 2020 | 31

The Green Tongue

Curried Pumpkin Soup Recipe and Photo by LISA ANDERSON

P

umpkin flavors and scents are everywhere this time of year: from coffee and desserts, to lotions and air fresheners. They remind us of crisp fall days with leaves crunching beneath our feet, and the impending jack-o’-lanterns on porches. This recipe, though savory rather than sweet, will fill your belly with autumn warmth.

32 | thechewsletter.com

Makes 4-6 servings

2 cups red onion, chopped

1. Heat a large pot on medium-high. Once the pot is hot, add avocado oil and reduce heat to medium.

Immediately add onion and pepper. Sprinkle with salt and pepper to taste. Sauté for 2-3 minutes.

1 large cubanelle pepper, chopped

2. Add garlic and cook for another minute.

4 cloves garlic, chopped

3. Mix in carrot, thyme, sage, and rosemary. Stir together for one minute.

INGREDIENTS

2 Tbsp. avocado oil

1 cup carrots, thinly sliced 1 tsp. dried thyme ¼ tsp. dried sage ¼ tsp. dried rosemary 4 cups vegetable broth 1 bay leaf 1 tsp. curry powder ½ tsp. turmeric powder 1 Tbsp. dark balsamic vinegar, garlic or hickory smoke-infused 1 tsp. sea salt, plus more to taste Artwork by cat_arch_angel/DepositPhotos.com

DIRECTIONS

ground black pepper, to taste

4. Pour in broth and add bay leaf. Stir to combine.

Increase heat to medium-high and bring soup to a boil. Reduce the heat and allow to simmer for 10-15 minutes, until carrots are tender. Stir occasionally.

5. Remove from heat and allow to cool slightly. Discard bay leaf and transfer soup to blender.

6. Blend on high until smooth. Return the broth to the pot and heat on medium-low temperature. Add curry, turmeric, balsamic vinegar, 1 tsp. salt, and ground black pepper to taste.

7. Place coconut cream and pumpkin purée in the blender until well combined. Carefully pour into the pot with broth. Mix well.

2 cans organic pumpkin purée, 15 oz. each

8. Cook on medium-low until heated through, approximately 5 minutes. Stir constantly and scrape the bottom of the pot to avoid burning the cream.

fresh chives for garnish (optional)

9. Serve immediately and garnish with fresh chives.

2 cans organic coconut cream, 13.5 oz. each

TIPS

1. Replace canned pumpkin with fresh, steam-baked pumpkin or butternut squash purée.

2. Use an alternative plant-based cream such as almond half-and-half or homemade cashew cream.

3. Add vegan sour cream as an additional garnish. •TCL•

October/November 2020 | 33

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Secret Meatings

a “meating” place for omnivores and carnivores

Ham and Cheese Breakfast Bake • Photo by Lisa Anderson

October/November 2020 | 35

Secret Meatings

36 | thechewsletter.com

Ham and Cheese Break fast Bake Recipe and Photos by LISA ANDERSON

T

his easy-to-make breakfast dish is best prepared the night before but can easily be thrown together in the morning. Try substituting other cooked meats such as bacon or turkey. You can even experiment with different cheeses. Add blue cheese or feta crumbles or exchange the cheddar for a smoked mozzarella or provolone. The bread can be substituted for your favorite hearty grain or soft white. The possibilities are only as endless as your imagination.

Makes 8 large servings

INGREDIENTS

8-10 slices sourdough bread, crusts removed 8-10 slices honey baked ham 8 oz. sharp cheddar cheese, finely shredded, more as desired 6 large eggs 3 cups milk ½ tsp. dry mustard ½ tsp. paprika ½ tsp. salt pepper to taste 2 cups frosted flakes breakfast cereal, crushed ½ cup butter, melted

DIRECTIONS

1. Grease a 4.8 quart oblong baking pan.

2. Lay slices of bread along the bottom of the pan.

The number of slices needed depends on the size of your bread. Place equal amounts of ham on top and cover with cheese.

3. In a large bowl, beat together eggs, milk, mustard, paprika, salt, and pepper until well mixed.

4. Pour egg mixture evenly over the bread, ham, and cheese. Cover with aluminum foil and put in the refrigerator overnight.

5. To bake, preheat oven to 350 degrees Fahrenheit.

6. Remove aluminum foil and set aside. Sprinkle crushed frosted flakes equally over the top of the cheese.

7. Pour melted butter over flakes and cover the pan with the foil.

8. Bake at 350 degrees Fahrenheit for 30 minutes.

Remove aluminum foil and return pan to oven for an additional 10-15 minutes, or until egg is set through to the center.

TIPS

1. A standard 9x13 cake pan can be used. Baking time will change.

2. Baking time will reduce if dish is not set in refrigerator overnight. Aluminum foil should be removed after 20 minutes. Watch closely to avoid burning.

3. Standard corn flakes can be substituted for frosted flakes.

October/November 2020 | 37

Secret Meatings

Savory Fall-Inspired Mini Pies SAUSAGE, APPLE, AND BUTTERNUT SQUASH BAKED IN HARD APPLE CIDER Recipe and Photo by LISA ANDERSON

A

utumn is always an inspiring time to get cooking. Holidays are fast approaching.

The crisp, clean air can drive you to the kitchen for warm and inviting fall flavors. This recipe combines all the tastes of the season into each harmonious bite. Sage, thyme, garlic, Italian sausage, onions, apples, butternut squash, and hard apple cider are baked into a flaky pie crust.

38 | thechewsletter.com

Makes 6 mini pies

INGREDIENTS

¾ cup hard apple cider, divided 1 lb. mild Italian sausage, ground 2 cups red onion, chopped and divided ⅓ cup poblano pepper, chopped 2 cloves garlic, minced 2 cups butternut squash, roughly chopped 1 cup Fuji apple, peeled, cored, and chopped ⅛ cup Meyer lemon juice, fresh

with salt and pepper. Mix well. Pour in remaining ¼ cup of cider. Bring to a simmer and stir occasionally for 5 minutes.

7. Add butternut squash to onion and pepper mix.

Continue to simmer and stir occasionally until liquid has slightly reduced, about 4-5 minutes.

8. Combine the cooked meat with the apple/onion mixture. Stir in onion broth and 2 Tbsp. garlic herb butter.

9. Whisk together heavy cream and tapioca flour in a small bowl until smooth. Pour over meat mixture and combine well.

1 tsp. dry sage

10. Stirring frequently, allow sauce to simmer 10-15 minutes or until it thickens and the squash is fork tender. Use the wooden spatula to scrape the bottom of the pan to avoid burning the cream.

¾ cup onion or vegetable broth

11. Remove pan from heat. Mix in feta cheese. Set aside.

4 Tbsp. garlic herb butter, divided

12. Cut six 6-inch circles from pie crust. Lightly grease a 6-cup jumbo muffin pan. Carefully press a pie crust circle into each cup.

1 tsp. dry rosemary 1 tsp. dry thyme

1 Tbsp. tapioca flour ⅓ cup heavy whipping cream 1 cup feta cheese crumbles 2 prepared 9-inch pie crusts, rolled to 12-13 inches 1 egg, beaten (optional) salt and pepper, to taste

DIRECTIONS

1. Bring pie crust and sausage to room temperature.

Prepare chopped and minced ingredients.

2. Preheat oven to 325 degrees Fahrenheit (315 degrees if using a convection oven.)

3. In a small bowl, combine 1 cup onion, apple, Meyer lemon juice and a pinch of salt. Set aside.

4. Heat a large fry pan or skillet on medium heat.

Once hot, add sausage and ½ cup cider. Using a wooden spatula, break apart meat into crumbles.

Cook for 3-4 minutes or until sausage is mostly cooked but still slightly pink (medium-well.)

5. Remove pan from heat and use a slotted spoon to separate the meat from the juices. Place meat in a bowl for later use and leave juices in the pan.

6. Return pan to heat. Add 1 cup onion, poblano pepper, garlic, rosemary, thyme, and sage. Season

13. Fill the crust cups with the meat mixture. Divide remaining 2 Tbsp. garlic herb butter and dot tops of pies.

14. Optional step: use dough scraps to create thin strips. Use 6 strips per pie to create a lattice pattern. Brush dough with egg.

15. Cover edges of pie with aluminum foil. Bake at 325 degrees for 40-45 minutes, until crust is golden brown. Remove aluminum foil during last 8-10 minutes.

16. Remove pies from oven and allow to rest for 10 minutes. Use a butter knife to loosen edges of pie from cups. Lift each pie carefully from the cups using a spoon. Serve immediately.

TIPS:

1. Place baking sheet on the oven rack below the muffin tin as juices may overflow from pie.

2. Check pies after 20 minutes and continue to check in intervals of 8-10 minutes.

3. A Meyer lemon is a hybrid citrus. It is a cross between a lemon and mandarin. If you are unable to find it in stores near you, substitute fresh lemon, mandarin, or a combination of the two juices.

October/November 2020 | 39

Secret Meatings

40 | thechewsletter.com

Venison Cot tage Pie

TRADITIONAL SHEPHERD’S PIE WITH A MIDWESTERN TWIST Recipe by KELLIANN FRANK

T

he origins of the Shepherd’s Pie date back to the 1700s and are often synonymous with Irish heritage. The traditional Irish recipe uses lamb or mutton, but when made with other various ground red meats, most often beef, it is referred to as Cottage Pie. Though there are many variations of this comfort food, the core ingredients remain: ground red meat, onion, and a crust of mashed potatoes on top.

Vegetables like carrot, celery, and peas are regularly added to the mixture. This recipe replaces the peas with the sweet and nutty-flavored parsnips and uses ground venison as the red meat, making it a perfect, hearty fall favorite.

INGREDIENTS

1 Tbsp. all-purpose flour 2 lbs. potatoes, peeled and quartered 6 Tbsp. milk 5 Tbsp. butter, cubed and divided ½ tsp. lard 1 cup onion, chopped 1 cup carrot, finely diced 1 cup celery, finely diced 1 cup parsnip, finely diced 1 clove garlic, minced 2 cups ground venison

Photo by porosolka_balt/DepositPhotos.com

1 cup beef stock ¾ cups red wine (good quality) 1 cup white mushrooms, chopped 2 Tbsp. flat leaf parsley, finely chopped salt and ground black pepper, to taste

DIRECTIONS

1. Gather all the ingredients. Preheat the oven to 375 degrees Fahrenheit.

2. In a small bowl, mash the flour with 1 Tbsp. of butter and place in freezer.

3. Add potatoes to a large pan and cover with cold water. Bring to a boil and cook until soft but not breaking up, approximately 15-30 minutes. Once soft, drain through a colander.

4. In a bowl, mash the potatoes with a potato masher, ricer, or fork. Add salt and pepper to taste.

Set aside.

5. Place the milk and remaining butter in the pan used for the potatoes. Return to the heat and gently warm, until the butter has melted.

6. Add the potatoes to the milk and mix until the consistency of creamy mash. Set aside.

7. In a large frying pan, melt the lard. Add the onions, carrots, parsnips, and celery and sauté the mixture for five to six minutes.

8. Add the chopped garlic and cook for an additional minute. Raise the heat, add the red wine, and let the mixture bubble for five minutes, or until the wine has reduced.

9. Add the ground venison to the vegetables and 1/3 cup beef stock. Cook, stirring constantly, until all the meat is browned. Add the remaining stock, parsley, and mushrooms. Season with salt and pepper. Cover and cook for 15 minutes over medium heat.

10. Take the flour and butter paste from the freezer and add it in tiny pieces to the meat pan. Stir constantly until all the flour has dissolved and the sauce has thickened slightly, about five minutes.

11. Place the venison mixture into an 8x8x3-inch deep, oven-proof dish and cover it with the mashed potatoes. Fluff up the surface of the potatoes with a fork and season again with salt and pepper.

12. Bake in the oven for 30-35 minutes until the surface is crisp and browned. Serve immediately. •TCL•

October/November 2020 | 41

42 | thechewsletter.com

Finding Thanksgiving

A Journey to my “Perfect� Family Dinner Story, Recipes and Photos by ROHANA OLSON

T

en years ago, I prepared my first Thanksgiving meal for my family. I was free-falling with no idea how to create a delicious dinner, much less an aesthetically pleasing one.

I was ill-prepared and concerned about doing something wrong. Fortunately, the only thing that went wrong is three burners stopped working on my range, which meant getting creative to cook all the food and only eating hours later than planned. That first Thanksgiving has become one of my favorite memories and pivotal in my love for the holiday.

When I was younger, I watched my mom prepare and cook a splendid meal, and thought to myself that baking a turkey would not be a skill I would tackle. Now years later, I laugh at that thought. After my first Thanksgiving meal, I decided from then on, I would always host Thanksgiving dinner. It started basic, a simple turkey, mashed potatoes, traditional stuffing, cranberries, everything I remembered my mom making over the years. I began to get into a rhythm and routine, especially once I had a fully working range. I learned how to time dishes, so we were are no longer waiting hours to eat and the importance of prepping the food the day before.

When I started dating the man who is now my husband, I decided it was time to step it up in the kitchen. I wanted to challenge myself and impress my family with a beautiful meal of complimentary dishes. I began by learning how to brine a turkey, then making a gravy from the drippings that would highlight the herbs used in the brine. I continued with the herb theme and whipped up some rosemary garlic mashed potatoes.

My cooking evolved even further when I wanted to expand Thanksgiving dinner with more vegetables. Starting with a whipped sweet potato dish and experimenting with green beans until I could roast them to the perfect texture, not chewy, not mushy, but all flavor.

Traditional stuffing was no longer an option when I changed my diet. I had experimented

October/November 2020 | 43

with different gluten-free breads but kept coming back to cornbread. I whipped up a loaf of cornbread, added wild rice, and wild mushrooms with herbs to create a savory stuffing packed with flavor. A new recipe was born. Thankfully, my family and friends enjoy it, which is always a plus. Since creating my Thanksgiving menu, life has gotten busier, add in a little one running around, schedules, and life in general; it means quite a bit of planning to create Thanksgiving.

My philosophy with Thanksgiving is to make it uniquely yours, personalize the recipes, and adjust them to your family’s needs. If you do not love stuffing, then add something in you do love. Just because of the particular tradition you grew up with is one way does not mean you cannot change it up later, and create a personalized new tradition. Do not try to achieve perfection in the kitchen. I chased that for years, and it was not until I let myself make a messy kitchen, experiment, and try new things that I created a menu I love.

Whether this will be your very first Thanksgiving, making a turkey for the first time, or you have been 44 | thechewsletter.com

cooking Thanksgiving dinner for years, here are my top tips for creating dinner in a timely and stressfree fashion.

1. When planning Thanksgiving, I start with the menu and the grocery list, beginning with appetizers, dinner, then desert. I map out how many people will be attending to figure out the amount of food I need to have. I write down the projected time to create each dish on the menu. Then I work backwards on the timeline thinking of when everyone will be seated at the table to eat.

2. To make the morning effortless, prepare all the veggies the night before. Peel the potatoes and cover with cold water, peel and chop the carrots, celery, green beans, or the vegetables you choose to have so they are ready to cook right away in the morning.

3. When it comes to clean up, try to wash dishes as you go throughout the day. This way, you can create a fantastic dinner and still be able to sit down, be fully present, and enjoy the company of your loved ones as you share a delightful meal.

Cornbread Wild Rice and Mushroom Stuffing INGREDIENTS

4 cups cornbread, diced 2 cups yellow onion, diced 2 cups celery, diced 2 oz. dried wild mushrooms 3 cups chicken stock ½ cup unsalted butter ¼ cup fresh herbs, minced (e.g. sage, rosemary, thyme) ¼ cup parsley, minced 2 large eggs

DIRECTIONS

1. Rinse dried mushrooms and let soak in 3 cups of chicken broth.

2. Melt butter in a large skillet over medium-high heat. Add onion, celery, and minced herbs (not the parsley). Stir to coat in the melted butter and sauté until they start to turn golden brown and fragrant, about 5 minutes.

3. Add broth and dehydrated mushrooms to skillet and bring to a simmer. Remove from heat and set aside to cool. The mixture needs to be cool to the touch.

Garlic Rosemary Mashed Potatoes INGREDIENTS

10 large yellow potatoes ½ cup butter 1 tsp. minced fresh rosemary 1 sprig rosemary, leaves only

4. In a large bowl, beat eggs with parsley. Add cubed cornbread and toss to coat. Pour the cooled vegetable and broth mixture over the bread and mix. Transfer to an oven-safe baking dish that has been prepared with non-stick spray.

5. Cover and bake at 375 degrees Fahrenheit for 30 minutes. Uncover and bake until golden, 30 additional minutes. •TCL•

1 ½ tsp. salt, divided ¼ tsp. pepper 5 cloves garlic, minced

DIRECTIONS

4. Peel the yellow potatoes and place them in a Dutch oven or large pot. Add 1 teaspoon salt and cover with water. Bring to a boil then reduce heat. Cover and let simmer for 20 minutes or until tender. Drain.

5. Place potatoes in a large bowl, add minced garlic cloves, butter, minced rosemary with remaining salt, and mash until a smooth consistency. Add the rosemary leaves for garnish and flavor.

October/November 2020 | 45

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Junk Mail

foods that satisfy cravings and provide comfort

Easy and Delicious Halloween Treats • Photo by Lisa Anderson

October/November 2020 | 47

Junk Mail

Easy and Delicious Halloween Treats GIVE YOUR FRIENDS AND FAMILY A MONSTROUS GIGGLE Recipe and Photos by LISA ANDERSON

INGREDIENTS

large pretzel rods large or jumbo marshmallows candy melts, multiple colors candy eyeballs, mini and large sugar sprinkles lollipop or candy sticks wax paper peanut butter (optional) chocolate hazelnut butter (optional) frosting (optional)

DIRECTIONS

1. Create a work station that will allow you to work quickly and efficiently. Include a flat surface, such as a cutting board or cookie sheet, covered in wax paper. Place lollipop or candy sticks in marshmallows.

2. Bring a small amount of water to boil in a double boiler. Reduce heat to medium low.

Add desired amount of candy melts to top half of boiler.

3. Add 1-2 tsp. of vegetable oil or shortening per 12 ounces of candy melts.

48 | thechewsletter.com

4. Melt the chocolate slowly and stir constantly. The candy will thicken too much if over heated.

5. Remove from heat. Dip pretzel rods and marshmallows one at a time in melted chocolate. Work quickly and stir the chocolate often. Use a spoon to pour chocolate over pretzels and marshmallows if dipping is not feasible.

6. If using sugar sprinkles, dust all sides of candy-coated items immediately after dipping. Transfer to wax paper to cool and repeat the above steps as many times as you wish.

7. Candy eyeballs can be added using a dab of melted chocolate or frosting to secure it to the pretzels.

8. A second layer of melted candy in a different color can be drizzled or spooned onto marshmallows or pretzels once first layer has completely cooled.

9. For extra fun, stack multiple marshmallows on a stick and spread peanut butter or chocolate hazelnut butter between them. Use frosting to draw scary monster faces.

Pumpkin Bars with Cream Cheese Frosting Recipe by LYNN KANDLER • Photo by LISA ANDERSON

R

ich with pumpkin and cinnamon flavor, these bars are sure to delight anybody who waits for fall flavors to come around.

DIRECTIONS

1. For the bars, preheat convection oven to 365 degrees Fahrenheit or regular oven to 350 degrees Fahrenheit.

INGREDIENTS

2. In a large bowl, sift together flour, baking powder, salt, baking soda, and cinnamon.

2 cups sugar

3. Using a mixing stand or electric hand mixer, beat together vegetable oil, sugar, eggs, and pumpkin until combined. Slowly add in dry ingredients and continue mixing.

For the bars: 1 cup vegetable oil 4 eggs, beaten 2 cups pumpkin, baked or steamed and purĂŠed

1 tsp. salt

4. Once ingredients have been fully mixed, spread batter evenly onto a large cookie sheet. Bake for 10-15 minutes in a convection oven or 20-30 minutes in a regular oven, until toothpick inserted comes out clean.

1 tsp. baking soda

5. Remove from oven and allow to cool completely.

2 rounded tsp. cinnamon

6. For the frosting, beat together all ingredients until a thick, but spreadable frosting is formed. Add more powdered sugar for a thicker frosting or more evaporated milk to thin it out slightly.

2 cups flour 2 tsp. baking powder

For the frosting: 16 oz. butter, softened 16 oz. cream cheese, softened 5 cups powdered sugar, more if needed 3 oz. evaporated milk, more if needed 1 Tbsp. pure vanilla extract

7. Spread a thick layer of frosting over cooled pumpkin bars.

8. Cut square pieces, place in an airtight storage container, and store in the refrigerator for up to seven days or freeze up to one month.

October/November 2020 | 49

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Sour Cream R aisin Pie Submitted Recipe and Photo by ROHANA OLSON

S

our cream raisin pie rose out of a different era, when ingredients were difficult to get and money was tight. Developed during World War II, this practical but delicious pie uses common pantry items. Enjoy a little nostalgia as you whip up this traditional favorite.

INGREDIENTS

For the filling: 1 pre-baked pie crust, 9-inch 1 ½ cups sour cream ¾ cup sugar 1 ½ cups raisins 1 ½ tsp. cinnamon ¾ tsp. ground cloves 2 eggs 3 egg yolks (set whites aside) For the meringue: 3 egg whites 4 Tbsp. sugar

DIRECTIONS

1. In a saucepan over low heat, add sour cream, cinnamon, cloves, raisins, 3 egg yolks, and 2 whole eggs. Stir the mixture continuously until blended.

Increase heat to medium until the mixture thickens and gently boils. Remove pan from heat and let cool.

2. While the mixture is cooling, prepare the meringue. First, pour egg whites into a clean bowl and whisk them until they are glossy and smooth.

Slowly add the sugar to the egg whites, one tablespoon at a time, beating eggs until the sugar is incorporated. Continue whipping the eggs until stiff peaks form.

3. Add sour cream mixture to a pre-baked pie crust.

Add the meringue to the top of the pie filling and make sure the meringue touches or meets the pie crust. Bake at 450 degrees Fahrenheit for 15 minutes, or until the meringue looks golden brown.

50 | thechewsletter.com

Peach Pie Submitted Recipe by WENDY HENTGES Milbank, South Dakota

INGREDIENTS

2 pie crusts, 8 inches each 4 cups sliced peaches 1 tsp. lemon juice ⅓ cup sugar, plus more to sprinkle on top

1. Heat oven to 375 degrees Fahrenheit.

2. Mix peaches with lemon juice. Add sugar, brown sugar, flour and cinnamon to peaches. Stir until combined.

⅓ cup brown sugar

3. Place 1 pie crust in an 8-inch pie pan. Pour peach mix into crust.

3 Tbsp. flour

4. Dot peach mix with butter.

¼ tsp. cinnamon

5. Cover pie with remaining crust and pinch the edges closed. Cut small slits in crust. Sprinkle lightly with sugar.

1 Tbsp. butter Photo by russiandoll/DepositPhotos.com

DIRECTIONS

6. Bake for 35 to 40 minutes. •TCL•

October/November 2020 | 51

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