3 minute read
Running and Jumping and a Sip of The Widow
Running and Jumping and a Sip of The Widow
By Vicky Moon
Suddenly, the steeplechase season is upon us. First, begin with the corkscrew and start making a list of what to take for a tailgate. Additional essential items are napkins, ice and garbage bags, in order to leave no trace. (See https://lnt.org)
Photo by Doug Gehlsen Middleburg Photo
The dynamic duo of Al Griffin and Will Allison share the chief duties for the Gold Cup, scheduled this this year on Saturday May 7 at Great Meadow in The Plains. There will be $390,000 in purses on a day that will include the 96th running of the feature race. “It was pure happenstance that Will and I both wore the same hue of jacket for this photo for ZEST,” Al Griffin noted. “I’ve followed Will in life for over 40 years, through the dental profession and with the Warrenton Hunt as Joint Masters of Foxhounds. So I’d like to think that some of his impeccably good taste has rubbed off on me.” For details on tickets and tailgates: https://www.vagoldcup.com/va/tickets.
Photo by Doug Gehlsen Middleburg Photo
The John Barton Payne Trophy is presented on Labor Day weekend at the Warrenton Horse Show. It provides the prefect presentation.
Photo by Vicky Moon
Vueve Clicquot translates from French as “the widow Clicquot.” A well-traveled connoisseur will order “a glass of the widow” at Harry’s Bar in Venice or at what is now known as the “Champagne Bar” just off the lobby at The Plaza Hotel in New York. (Tip: read the book The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It. )
The 101st Middleburg Spring Races will take place on Saturday, April 23 at Glenwood Park. Gates will open at 10 a.m., stick pony races at 11:30 a.m., opening ceremonies at noon and the first race at 1 p.m. Details at Middleburgspringraces.com. There will be races over hurdles, timber and on the flat with $215,000 in purses offered.
Barrett Zurbruegg and her fiancé, Fritz Reuter, are “absolutely” planning a tailgate. “Snacking on the tailgate food throughout the day is one of the best parts,” she said. “I like to do Red Fox fried chicken, ham and poppyseed sandwiches, deviled eggs, fresh fruit salad, and some other finger foods.” She also loves to bake, and will have fresh cookies or brownies for everyone to grab. She concludes with this thought: “Pair all that with a Mimosa or a Bloody Mary and it’s a perfect day.”
Photo courtesy of Horse Country Saddlery.
And finally, a sweet treat. Hand-painted iced sugar cookies by Daniela Stephanz Anderson, Countryside Confections LLC, Middleburg, VA. Order: DanielaStephanzAnderson@gmail.com
Marion Maggiolo, owner of Horse Country Saddlery in Warrenton, has won the Virginia Gold Cup Tailgate Competition five times. For food, she recommends poached salmon, tenderloin, huge strawberries and only a basic bar. “No special cocktails. Men like bourbon and Scotch.” Her tips include: “Be sure food holds up in the hot sun it sits out for four or five hours, bring lots of ice and cups. You will run out of both. Set up early and hold your guests back from eating too soon. Photographers want to snap a tidy, well-done table.” This platter of jockey silks is available at Horse Country Saddlery in Warrenton.
SMOKY CHIPOTLE HUMMUS
From Karen Monroe of Middleburg Photo
TAJÍN® is a unique seasoning made with a simple blend of mild chili peppers, lime, and sea salt. TAJÍN® adds a ZING to all your favorite foods, fruits, and veggies, that makes what’s good taste even better. It is produced in Zapopan, Mexico from world-class chilis sourced from farmers in the region and then exported to the U.S. as a packaged and branded product to be sold at wholesale and retail and is approved by the USDA. It is a registered trademark item like TABASCO ® Original Red Pepper Sauce.
2 – cans (15½ ounce) of chickpeas (one for topping)
1 - juice of 1 lemon, squeezed
2 - cloves of garlic, minced
¾ teaspoon of pink salt or favorite fine salt
½ cup of tahini Ice water
¾ - teaspoon cumin spice
1 - Tablespoon olive oil
1 - Tablespoon chipotle peppers from the can
2 - Tablespoons chipotle juice from the can Tajín® Clásico Seasoning seasoning or paprika
Olive oil & seasoning to sprinkle over the top 1: In a blender, puree 1 can of chickpeas, juice of 1 lemon, minced garlic, salt, until smooth. Scrape down the sides as needed. 2: Add tahini and cumin and pulse with 3 Tablespoons of ice water. Add water, more as needed. 3: Add a few chipotle peppers and juice from can on blender pulse mod, scraping down the sides as needed.
Crunchy Chickpea Topping Preheat oven to 350 degrees. Drain the 2 nd can of chickpeas and place on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper. Bake for 20 minutes until crispy.
Place hummus in a bowl, dribble the olive oil around hummus, add the crunchy chickpeas to one side with some thyme out of your garden. Finally, sprinkle with Tajín® seasoning to make it pretty. Substitute smoked paprika for Tajín®. Serve with your favorite vegetables and crackers.
