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Table of Contents
Next Month... The most beautiful Christmas Displays
And Our Grand Prize Winner is....
THINGS TO DO: Share Recipes for the Holidays
Our 2nd Annual Gift Guide
Cover Photo: Ready to try a new recipe? This beautiful party tree is our winning recipe, submitted by Linda Stentz, subscriber. She won a personal spa gift by Pureparker, see page 32 & 52.
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The Weekender Extended Magazine is Published Monthly by BarnettPRO Publishing 71 Plymouth St., Plymouth, OH 44865. PHONE/FAX 419-687-0002 Email: info@barnettpro.com Publisher - Michael D. Arnold mike@barnettpro.com Sr. Managing Editor- Kathy Barnett kathy@barnettpro.com Technical Director - Norman Reed Managing Editor : Social Media Norm@weekenderextended.com Places to Go Editor: Lisa Rhoden Things to Do Editor: Kandy Derden People to See Editor: Sheeree Oney editor@weekenderextended.com Visit our Website for event coverage between regular issues at www.WeekenderExtended.com Online Subscriptions are FREE! Submit your name and email address & we’ll also enter it in our monthly drawing for a FREE weekend getaway! Copyright 2018 by BarnettPRO Publishing All rights reserved. Reproductions of any material from this issue is expressly forbidden without permission of the publisher. Advertisements in this publication do not necessarily carry the endorsement of the publishing company.
Up Close: From the Editor
My favorite part about any holiday (after the meaningful stuff like family and togetherness, etc.) is the food. Actually, my favorite part of any given day just might be the food, but hey, to each her own. Now I especially like the food when I don’t have to cook it. I’m not picky - any restaurant, potluck or family gathering will do. The Christmas season is especially fun because there are all sorts of opportunities for delicious little snacks that you generally don’t eat all year long. It’s not even December yet and I’ve already gone through more pie crusts, icing, bags of sugar, and chocolate chips this month than I normally do for the entire rest of the year. And loads of dirty dishes - lots and lots of dirty dishes. There are so many wonderful memories of family get togethers that somehow wound up in the kitchen. If I was smart enough and played my cards right, I could get everyone involved talking about their festive plans and I could slip into a chair on the sidelines and visit without really contributing to the cooking part. Alas, I always got stuck with the cleanup, however. So this year, there are several other options in this issue to Seasons Eatings besides the shared recipes. There are some other unique ways to celebrate a meal. Seriously, I don’t really mind preparing for a holiday party or meal. I consider it a game instead of a chore and all is right with the world. It was Christmas dinner preparations in the kitchen that brought me to a career editing for a “travel” magazine. My aunt would sit and tell the most delicious stories about her recent travels to Hawaii, or Disney World, or Las Vegas (just to name a few) while we worked on dinner. I sat on a stool right in front of her and soaked in every word, vowing that someday I, too, would travel to those wonderful places. So here I am at home fixing Thanksgiving Dinner for my two granddaughters and trying out some of these new delightful recipes in this annual issue. Go try one and let me know the results! Happy Holidays and Happy Seasons Eatings!
t t e n r a B y h t a K
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Wine Glasses
A Guide for the Perplexed ROYAL WINE EXPLAINS WHY DIFFERENT WINES CALL FOR DIFFERENT TYPES OF GLASSWARE – AND WHY YOU DON’T NEED THEM ALL • “A good universal wine glass is perfectly suitable for anything, from your summer afternoon Roman Cardova Rosado to a vintage Bordeaux such as Baron de Rothchild Haut-Medoc,” says Gabe Geller, top sommelier and Director of PR at Royal Wine Corp. That awkward moment when the server brings an extra-tall wine glass for you, a tulip-shaped one for your dining partner, and narrow ones to the next table. It makes you wonder if you’ve been doing it wrong all along. Why do wine glasses come in so many styles? How do you know which kind to use? Does it really make a difference? “The world of wine glasses can seem intimidating,” acknowledges Gabe Geller, a top sommelier and Director of Public Relations for Royal Wine. “The varieties are endless. The truth is, it can be as simple or as complex as you want it to be.” Royal Wine, a leading producer, importer and exporter
of wines and spirits, wants to demystify the wine glass so people can spend more time enjoying their wine – and less time worrying about the vessel. Red, white, rosé, sparkling, or dessert wine? It’s all about physics, says Geller. “The bowl of the glass is designed with surface area in mind. Red wines generally need to breathe, so a fuller, rounder bowl with a wide opening suits them best. Whites stay cooler in bowls that are straighter on the sides.” Rosés can be served in white wine glasses because the two are produced similarly. But, says Geller, there are glasses made specifically for rosés. They have shorter bowls that are slightly tapered and sometimes have a flared rim. “The rim affects the way you sip,” he explains. “The flair helps direct the wine directly to the tip of the tongue.” Tall, narrow glasses, sometimes called flutes, capture the carbon dioxide in sparkling wines, keeping the bubbly bubblier. The smallest of them all is the dessert/fortified wine glass, designed to send the sweet sip directly to the back of the mouth. Differences within the differences Serious oenophiles may insist on subtle variations within the basic categories above. A pinot noir, for example, would be served in a balloon-shaped glass, while its more rarified
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red cousin, the grand cru, is best featured when sipped over a flared rim. A wider mouth helps release the bold, acidic qualities of full-bodied whites like Herzog Lineage Chardonnay, whereas a smaller mouth holds the delicate aromas of light whites like Teal Lake Sauvignon Blanc. Glass or crystal? In theory, crystal is preferable to glass. Geller says the biggest advantage to crystal is its mineral content, which makes it durable enough to produce very thin stemware. This allows for a smoother flow into the mouth, not to mention a clearer view of the wine’s color and viscosity. But does it affect the taste? Some insist it does. According to the website Wine Tasting Reviews, “The best explanation offered so far is that crystal is rougher than regular glass and this roughness creates turbulence in the wine which, in turn, causes more of the aromatic compounds in the wine to be released.” But for most people, the main difference between crystal and glass is cost. Geller assures us it’s perfectly acceptable to serve wine in a regular glass made of glass – preferably one that’s clear, un-etched, and uncut to better see what’s inside. Again, it’s easier to enjoy your wine when you’re not worried about breaking your valuable crystal. If you had to choose just one
type of glass… Many in the industry share a healthy skepticism when it comes to amassing a collection of “perfect” glasses for every type of wine on the market. Some even suspect it’s all a marketing ploy by upscale stemware manufacturers. Geller agrees. “There’s no reason to think you’ll ever be judged by your stemware,” he says, “and you don’t have to
be a professional sommelier to choose the right glass.” In fact, you can get by with one set (or two if you like to serve bubbly). Geller recommends a thin glass with a large bowl that narrows at the top, ideally holding about 13 oz. of wine. “A good universal wine glass is perfectly suitable for anything, from your summer afternoon Ramon Cardova Rosado to a vintage Bordeaux such as
Baron de Rothchild Haut-Medoc,” he says. Royal Wine offers libations to fill every type of wine glass, with wines and spirits from the best wine producing regions of the world, available in almost every price range. Today their Bartenura Moscato in its iconic blue bottle is a top seller among all Moscatos.
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Things to Do: Put
T
he Watergate Hotel’s Kingbird Restaurant has created a unique way to enjoy Thanksgiving dinner (or leftovers!) – in a Jar.
Thanksgiv -
The modern twist on a classic all-American meal is perfect for the those wanting to try something new this upcoming Thanksgiving. Also, no need to figure out what to do with all those leftovers! Kingbird has outlined the step-by-step process in an easy to follow recipe for people to recreate their own DIY version at home. The jar is a complete meal and it isn’t just any regular Thanksgiving dinner, Chef Santoro has spiced it up with croissant stuffing featuring bacon and chestnuts and roasted carrots with honey and cardamom. All the traditional items, turkey (white and dark meat), mashed potatoes, green beans, cranberry sauce and pecans, are accounted for as well! Thanksgiving in a Jar is available to order from Nov. 19 – 24, pricing USD $60 (serves 2-4 people). To order call 1.855.256.3966.
Pommes Puree
Ingredients:•10lbsPotato•3 lbs. butter•162.5 gsalt•27L Water Fill two pots with 13.5 liters of water and bring to 72 C. Cut potatoes into equal size chunks and place in one pot for 30 minutes. Measure salt into 2nd pot; add potatoes and cook until soft. Pass through Mouli onto measured butter, mix gently and pass through a fine tamis
Cranberry sauce
Ingredients:•1 lb. cranberry •1 C. fresh -8- | WEEKENDEREXTENDED.COM ~ November, 2018
orange juice•1 C. sugar In a dry pan, caramelize the sugar, add orange juice and create a gastrique Add cranberries all at once and stir until the cranberries just lightly burst. Cool and reserve
Turkey Brine
Ingredients:•200 G Water•1 G Salt•125 GBrown sugar•1 bunchTarragon•1 bunchParsley•2 Bay leaves•1 head Garlic, halved•1 Onion, sliced•3 TBlack peppercorn•2 Lemons, halved Combine all; bring to a boil; cool com-
ving Dinner In a Jar
oil, salt, pepper, honey vinegar Render bacon. Add and sweat onions with a bit of olive oil. Add pears to mix and roast in wood oven. Finish with sage, hazelnut oil and roasted nuts.
Sweet Potato
pletely. Place Turkey in for 2 days. Remove turkey and dry it in oven for 3 days. Truss the turkey and roast at 300 o for 1 hour. Reduce to 200 o for 4 additional hours, take the joint of the leg to 158 F, rest until the turkey reaches 140 F, and pull or carve the bird
Stuffing
•1 case pears, diced•12 onions, diced •½ lb. bacon•6 C. roasted hazelnuts, chopped•3 bunches Sage, finely chopped• 1 tsp. ea. hazelnut oil, olive
Ingredients:•3 lbs. Sweet potato•3.5 T Honey•1 tsp. Anise, whole Preheat oven to 325 o Peel sweet potatoes and punch into rings. Toast star anise until aromatic and grind. On a sheet tray, combine sweet potato, honey, and sprinkle star anise on top. Cook for about 20 minutes or until tender.
Carrots
Ingredients:•2 lbs. peeled carrots•3 T. Butter•Salt & Pepper Preheat oven to 325 o On a sheet tray, place peeled carrots, butter and S&P. Bake for 20 minutes or until tender. Lastly, assemble Thanksgiving jar. November, 2018~ WEEKENDEREXTENDED.COM | -9-
Dessert:Strawberry
Shortcake Cheesecake Shared by Carolyn McCormick Ohio Subscriber
Ingredients: Bottom crust 22 Golden Oreos Crushed 5 Tbsp Melted butter Filling 4 8oz packages cream cheese 1 2/3 cups sugar 1/4 cup corn starch 1 Tbsp Pure Vanilla Extract 2 Large Eggs 3/4 Cup Heavy Whipping Cream Jar of smuckers strawberry ice cream topping Topping 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones) 1 1/2 Tsp Softened Butter 3 Tbsp from a small package of strawberry gelatin Directions : Preheat oven to 350 degrees. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking. Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan. Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beat-10- | WEEKENDEREXTENDED.COM ~ November, 2018
ing the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to overmix the batter. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only
a slight jiggle when shook gently. crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
Dessert:
Nobby Apple Cake
6 Tbs butter 2 c. sugar 2 eggs, beaten 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 6 c. diced apples 2 tsp baking soda ½ c. chopped nuts 2 tsp. vanilla 2 c. flour
Cream butter and sugar. Add eggs. Mix well. Mix dry ingredients and add to cremed mixture. (It will be stiff until apples go in) Stir in diced apples, nuts, vanilla. Pour into greased 9x13� pan. Bake 350 degress for
40-45 minutes. Serve hot or cold with ice cream or cool whip.
Shared by Karen Estridge
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Hawaiian Wedding Cake Dessert: Shared by Robin Ellis Humphrey - Missouri Subscriber It’s not just for a wedding. Perfect for practically any occasion, make this recipe the next time you want to wow your guests. CAKE: 1 cup white sugar 1/2 cup brown sugar 1 teaspoon baking soda 2 cups all-purpose flour 2 eggs 1 (20-ounce) can crushed pineapple with juice 1 cup walnuts, finely chopped or crushed 3/4 cup flaked coconut 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon salt 1 teaspoon vanilla WHIPPED CREAM CREAM CHEESE FROSTING: 1 (8-ounce) package cream cheese, room temperature 1 cup white sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups heavy whipping cream toasted shredded coconut, for topping INSTRUCTIONS: Preheat oven to 350°F. In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice
and mix well. Pour into a well greased pan 9-inch round or 9-inch X 13-inch baking dish. Bake 35 to 40 minutes at 350°F (or until toothpick in the center comes out clean). Once cooled, top with whipped cream cheese frosting.
cream until stiff peaks form; set aside.
WHIPPED CREAM CREAM CHEESE FROSTING: In a small bowl beat whipping
Frost the cake and top with toasted shredded coconut.
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In a large bowl combine cream cheese, sugar, salt, and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together.
Note from the Editor: This former grand prize winning recipe bares repeating. It was first shared with me by my oldest daughter as a joke and was the highlight of my, otherwise humdrum no-nonsense, day at the office. However, others have followed suit and shared. So as it floats around the World Wide Web, I am reminded it is still a very popular recipe. The secret is: “It’s in reading the directions aloud.” Bet ya can’t do it without at least giggling, unless you are the true descendant of Scrooge or the Grinch. So from our 2013 archives, here is my “Editor’s Choice” recipe for the Holidays. Merry Christmas and have a very blessed (hiccup) New Year!!
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White Nougat Candy: 2 tbsp Butter 2 bags Mini Marshmallows (250 g per bag) 2 bags White Chocolate Chips (225 g per bag) 2 cups Gumdrops
parchment paper lined 9 x 13 pan. Chill overnight in refridgerator. Cut into squares. Note: This can be made ahead of time and stored in the freezer. A great idea for holiday gifts.
Melt first 3 ingredients together until smooth. Mix in gumdrops. Spread on
Shared by Bertha Strand Michigan Subscriber
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Things to Do: Have some
Cranberry Brie bites Shared by Lisa Rhoden Places to Go Editor
Why make dough from scratch when everyone loves the canned stuff ?! These little guys are the perfect appetizer to make during the holidays. Be warned: It’ll forever change the way you think about brie. INGREDIENTS 1 (8-oz.) tube crescent dough Cooking spray, for pan Flour, for surface 1 oz. (8-oz.) wheel brie 1/2 c. whole berry cranberry sauce 1/4 c. chopped pecans 6 sprigs of rosemary, cut into 1” pieces. DIRECTIONS Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent pastry is golden, about 15 minutes. November, 2018~ WEEKENDEREXTENDED.COM | -17-
Sweet Treet
Peanut Butter “Buckeye� Pretzel Snacks Shared by Katie Hiser Ohio Subscriber 1 cup creamy peanut butter 3/4 cup brown sugar 2 Tbs softened butter 1/2 cup powdered sugar minature pretzels 1 bag of chocolate chips or Merkins Choc. wafers Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your
hands. If needed, add more powdered sugar until it is easy to roll. Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for
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a few minutes. Melt the chocolate (I used Merkins Choc. wafers - easier to work with). Dip each pretzel bite halfway into the chocolate and place on wax paper to set.
Shared by Carolyn Johnson Ohio Subscriber November, 2018~ WEEKENDEREXTENDED.COM | -19-
Sweets for the Sweet
Creamy Peanut Butter Fudge DIRECTIONS for the stove-top: Combine the Shared by Sheeree Oney peanut butter, butter and vanilla in a mediPeople to See Editor
Ingredients: 1 cup butter 1 cup creamy peanut butter 1 teaspoon vanilla 3 1/2 cups powdered sugar
“An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can’t touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not “melt in your mouth”. If you follow those directions it will be a five-star candy.” DIRECTIONS : In a saucepan, slowly bring the milk and sugar to a boil over medium low heat. Boil for exactly 2 and a half minutes, stirring constantly to prevent burning. Remove from heat, stir in peanut butter and vanilla. Mix until smooth. Pour into greased 8″ x 8″ pan, and let cool before cutting. Enjoy!
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um-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9″ pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy! (Servings per recipe - 20. NUTRITION INFO Serving Size: 1 (36 g) AMT. PER SERVING % DAILY VALUE Calories 138.8 Calories from Fat 45 33% Total Fat 5.1 g (7%) Saturated Fat 1.2 g (5%I) Cholesterol 0.8 mg (0%) Sodium 47.6 mg (1%) Total Carbohydrate 22.2 g (7%) Dietary Fiber 0.6 g (2%) Sugars 20.9 g (83%) Protein 2.6 g
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Things to Do:
Make It a Hap With a little help from The Diabetes Cookbook Don’t let the holidays derail your healthy diet. The American Diabetes Association’s latest offering, The Diabetes Cookbook, has got you covered with simple, delicious recipes for the holidays and beyond. The holidays will be here before you know it. That means soon homes everywhere will be overflowing with cornucopias, tinsel and holly, and the enticing aromas of your favorite holiday dishes. But if you’re one of the 30 million people in the U.S. with diabetes (or one of the 84.1 million people with prediabetes), indulging in too many traditional holiday dishes and treats can be anything but festive. In fact, it can be outright dangerous. That’s why the American Diabetes Association’s newest cookbook offers diabetes-friendly recipes perfect for festive celebrations. “Traditionally prepared holiday foods are full of comfort, but they also tend to be full of fat, carbs, salt, and sugar,” says Registered Dietitian Lara Rondinelli-Hamilton, coauthor of the American Diabetes Association’s newest offering, The Diabetes Cookbook: 300 Recipes for Healthy Living Powered by the Diabetes Food Hub (American Diabetes Association, Nov. 2018, $24.95). “Luckily, the flavors you -22- | WEEKENDEREXTENDED.COM ~ November, 2018
associate with this time of year can be transformed into healthier dishes that taste as decadent as ever.” “Even if you have diabetes, prediabetes, or you’re just trying to manage your weight, you don’t have to miss out on the celebration,” adds coauthor Chef Jennifer Bucko Lamplough, MBA. “Now you can still enjoy holiday favorites like roasted turkey, veggies, and mashed potatoes—and no holiday dinner would be complete without pumpkin-flavored treats.” The Diabetes Cookbook is a great source for healthy meals suitable for any time of the year. It is
ppy Healthy Holiday full of visually appealing recipes that taste as incredible as they look. Designed to make healthy eating easier, realistic, and delicious, it offers hundreds of recipes and meals tested on people living with diabetes and their families. It is also the only cookbook to take into account a variety of healthy eating patterns that appeal to everyone, with or without diabetes, including gluten-free, flexitarian, Mediterranean, low-glycemic, low-carb, grain-free, and dairy-free recipes. And with its beautiful photographs, and simple yet delicious recipes, the hardcover cookbook makes a great gift idea for anyone on your holiday shopping list. Keep reading for a diabetes-friendly holiday menu from The Diabetes Cookbook that is sure to satisfy you and your loved ones.
Roasted Turkey and Vegetables
Serve this dish with roasted sweet potatoes. It’s a great option for the holidays if you don’t want to cook the entire bird! Prep time: 15 minutes | Cook time: 60 minutes | Serves: 6 | Serving size: 4 ounces turkey and ½ cup vegetables | Recipe cost: $11.85 Nonstick cooking spray 2 stalks celery, chopped 3 small or 2 medium carrots, peeled and chopped 1 onion, chopped 1/2 head cabbage, chopped 5 sprigs fresh thyme 1 cup fat-free low-sodium chicken broth 2 1/2 pounds bone-in turkey breast half 1 teaspoon olive oil 1 tablespoon salt-free all-purpose seasoning (such as Spike or Mrs. Dash) 1/2 teaspoon ground black pepper Preheat oven to 375°F. Coat a baking dish with nonstick cooking spray. Toss all the vegetables and thyme together in a bowl and place in the bottom of the baking dish. Pour the chicken broth over the vegetables. Remove the skin from the turkey breast. Place it breast side up on top of the vegetables. Drizzle the
turkey and vegetables with the olive oil and sprinkle them with seasoning and ground black pepper. Roast the turkey and vegetables in the oven 1 hour or until the internal temperature of the turkey is 165°F. When the dish comes out of the oven, set the turkey aside on a cutting board to rest. Remove the thyme stems and stir the vegetables. Slice the turkey and serve with the vegetables. Choices/Exchanges: 2 Nonstarchy Vegetable, 4 Lean Protein Calories 210 / Calories from fat 25
Sweet Potato Soufflé
Looking for a new sweet potato dish to serve your guests during the holiday season? This sweet potato soufflé is just the ticket! Prep time: 20 minutes | Cook time: 75 minutes | Serves: 12 | Serving size: ½ cup Nonstick cooking spray 3 pounds whole sweet potatoes, washed and dried 1/4 cup plus 2 tablespoons low-calorie brown sugar blend (such as Splenda) 1/4 cup low-sugar (or freshly squeezed) orange juice 1/2 teaspoon salt 1/4 cup ground flaxseed 1/2 cup shelled walnut pieces 2 tablespoons buttery spread (such as Smart Balance Buttery Spread Original) 6 egg whites 1/4 teaspoon cream of tartar Preheat oven to 400°F. Coat a deep 8-inch round or square casserole dish with cooking spray. Set aside. Coat a baking sheet with cooking spray. Arrange the washed and dried whole sweet potatoes (with the skins on) on the sheet and coat generously with cooking spray. Bake 50–60 minutes or until tender (check their tenderness by spearing the largest one with a paring knife or fork). Remove sweet potatoes from the oven and peel off the skin. In a large bowl, combine (or blend with a mixer) the roasted sweet potatoes with 1/4 cup brown sugar blend, orange juice, and salt. November, 2018~ WEEKENDEREXTENDED.COM | -23-
Healthy-cont.
Set aside to cool. Using a food processor or chopper, grind the walnuts, flaxseed, and 2 tablespoons brown sugar blend together until it is the consistency of wet sand. Add the buttery spread to the mixture and pulse to incorporate (do not overmix or it will turn into a paste). Set aside. Combine egg whites and cream of tartar in a large glass or metal bowl and beat with an electric mixer on medium speed or with a stand mixer using the whisk attachment until egg whites form soft peaks with tips that curl over when the beaters are lifted. Working in batches, incorporate 1/3 of the egg whites into the sweet potato mixture using a large flat rubber spatula, gently folding them in until combined. Repeat this process two more times until all the egg whites are incorporated into the sweet potatoes. Pour sweet potato soufflé mixture into the prepared casserole dish and top with the walnut mixture. Place the soufflé in the oven and bake at 400°F for 20 minutes. Reduce the temperature to 350°F and continue to bake 15 more minutes. Serve hot. Note: The soufflé may deflate a little bit after baking, so it’s best served immediately but is still okay to hold in a warming oven for service. Chef Tip: Do not open the oven during baking or the soufflé may not rise as high as it should. Ver-
ify that the ingredients you are using are gluten-free and this dish can be gluten-free. Choices/Exchanges: 1 Starch, ½ Carbohydrate, 1 Fat. Calories 160 Calories from Fat 50
Roasted Brussels Sprouts
Prep time: 5 minutes | Cook time: 45 minutes | Serves: 5 | Serving size: 6 Brussels sprouts These Brussels sprouts are low in broth calories and carbohydrates, which means they may be helpful for controlling blood glucose. Roasting enhances their flavor. Nonstick cooking spray 1 lb. frozen Brussels sprouts, thawed 2 tablespoons olive oil 1/2 tsp. ground black pepper 3 slices turkey bacon, cut into 1-inch pieces Preheat oven to 400°F. Spray a baking sheet with cooking spray. Place Brussels sprouts in a bowl and add oil; toss to coat. Add pepper and turkey bacon and mix well. Place Brussels sprouts on a baking sheet and bake 25–30 minutes or until crisp on the outside. Make sure the bacon is gluten-free and this recipe can be gluten-free. Choices/Exchanges: 1 Nonstarchy Vegetable, 1 ½ Fat Calories 100 / Calories from Fat 60
Pumpkin Pudding Parfait with Gingersnaps
This no-cook dessert is a great substitute for pumpkin pie— and it’s only 100 calories! For a quick, healthy, delicious pump-
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kin dessert, look no further—this pudding parfait is amazing and ready in minutes. You can substitute light whipped cream for the Greek yogurt here if desired. Prep time: 20 minutes | Serves: 7 | Serving size: 1 parfait 1 (1-ounce) package fat-free, sugar-free instant cheesecake pudding mix 1 2/3 cups skim milk 1 cup canned pure pumpkin 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 cup fat-free vanilla Greek yogurt, divided 7 gingersnap cookies, crumbled In a medium mixing bowl, whisk together the pudding mix and milk 2 minutes. Let sit 5 minutes. Fold in the pumpkin, cinnamon, and nutmeg. Fold in 1/2 cup of the yogurt and refrigerate 10 minutes. Scoop 1/2 cup pudding mixture into a parfait glass. Top with 1 heaping tablespoon of the remaining yogurt and 1 crumbled gingersnap cookie. Repeat procedure for remaining 6 parfaits. Choices/Exchanges: 1 Carbohydrate, ½ Fat Calories 100 / Calories from fat 15 “This year you don’t have to forgo the seasonal dishes you always look forward to,” concludes Rondinelli-Hamilton. “With a few easy modifications, you can feast on diabetes-friendly holiday meals without sacrificing your health. It’s truly the gift that keeps on giving.”
Put A Twist on a Favorite for Breakfast
Shared by Sheeree Oney People to See Editor
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Giving Thanks This Thanksgiving, you don’t have to sacrifice flavor to eat healthy. Mr. Food Test Kitchen and the American Diabetes Association offer a tempting (and diabetes-friendly) Thanksgiving menu that will satisfy your holiday cravings without derailing your meal plan. Everyone looks forward to the comforting flavors of Thanksgiving. After all, who doesn’t love a holiday based around food? From the turkey, to the stuffing, to the scrumptious desserts, there’s nothing quite like sharing a delicious meal with your loved ones. But if you have diabetes, prediabetes, or are simply trying to watch what you eat, the thought of Thanksgiving dinner can induce stress, fear, and worry. That’s why the American Diabetes Association and the team at Mr. Food Test Kitchen offer healthier versions of the Thanksgiving flavors you love in their new comfort foods cookbook. Guilt-Free Comfort Favorites contains over 130 classic comfort food dishes reimagined to include the flavors you crave minus the extra fat, carbs, and calories you don’t need. These reci-
pes were selected by the team at Mr. Food Test Kitchen, which produces a daily nationally syndicated television segment with an audience of more than four million. You can relax and enjoy your culinary creations without worrying that you’re compromising your health.
Turkey ‘n’ Stuffing Rollups
1/2 cup chopped carrot Serves: 6, 1 per serving Prep time: 15 minutes Cook time: 35 minutes chopped 2 tablespoons light, trans-fat-free margarine 1/2 cup chopped celery 1/2 cup chopped carrot 1/4 cup chopped onion 1 cup crushed herb stuffing 1/2 cup fat-free, low-sodium chicken broth, warmed 6 (4-ounce) boneless, skinless turkey breast cutlets 1 tsp. poultry seasoning 1/2 tsp. black pepper 1 (12-ounce) jar fat-free turkey gravy Paprika for sprinkling Preheat oven to 350°F. Coat a 9- × 13-inch baking dish with cooking spray. In a medium skillet over medium heat, melt margarine; sauté celery,
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s for Good Health carrot, and onion 4 to 5 minutes or until tender, stirring occasionally. In a medium bowl, combine stuffing, sautéed vegetables, and broth; mix well. Evenly sprinkle turkey cutlets on both sides with poultry seasoning and pepper. Place equal amounts of stuffing mixture (about 1/3 cup) on top of each cutlet and roll up. Place rolls seam-side-down in baking dish, pour gravy evenly over top, and sprinkle with paprika. Cover with aluminum foil. Bake 30 to 35 minutes or until no pink remains in turkey. Serve immediately. Portion Size Matters If you’re planning on having a more intimate holiday celebration, then our Turkey ‘n’ Stuffing Rollups are perfect for you. They feature a taste of Thanksgiving, without having to prepare the whole bird. Actually, these are great yearround, for any time you crave those Turkey Day flavors! Choices/Exchanges 1 Starch, 3 Lean Protein Calories 220, Calories from Fat 35
Harvest Brussels Sprouts Salad
Serves: 6, 1 cup per serving Prep time: 15 minutes Cook time: None Honey-Dijon Vinaigrette 1/4 cup canola oil 3 tablespoons cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey 1-1/2 teaspoons Dijon mustard 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1 pound fresh Brussels sprouts, thinly sliced (see Tip below) 1 Granny Smith apple, diced 1 teaspoon lemon juice 1/3 cup pomegranate arils 1/4 cup chopped walnuts To make Honey-Dijon Vinaigrette, in a small bowl, whisk together all dressing ingredients; set aside. Place Brussels sprouts in a large bowl. In a small bowl, toss apple with lemon juice. Add to Brussels sprouts along with pomegranate arils and walnuts. Pour dressing over salad and toss until evenly coated. Serve immediately or
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chill until ready to serve. Test Kitchen Tip The best way to slice the Brussels sprouts is to trim off the stem end and place the cut-side down (to prevent it from rolling around while cutting). Then, with a chef’s knife, slice away! Choices/Exchanges 1/2 Fruit, 1 Nonstarchy Vegetable, 2-1/2 Fat Calories 180, Calories from Fat 120, Total Fat 13.0 g,
Roasted Balsamic Sweet Potatoes
Serves: 6, 1/2 cup per serving Prep time: 10 minutes Cook time: 25 minutes 2 pounds sweet potatoes, peeled and cut into 1-inch cubes 1 small onion, cut into half-moon pieces 2 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons balsamic vinegar 2 tablespoons real maple syrup Preheat oven to 400°F. In a medium bowl, toss sweet potatoes and onion with oil, salt, and pepper until evenly coated. Place sweet potato mixture in a single layer on a rimmed baking sheet. Roast 25 to 30 minutes or until fork-tender, tossing halfway through cooking. Meanwhile, in a saucepan over low heat, combine vinegar and maple syrup; simmer about 5 minutes or until sauce is slightly reduced and thickened. Place roasted potatoes in a bowl, drizzle with sauce, and toss to coat evenly. Serve immediately. Did You Know? Sweet potatoes are often considered a good choice for a person with diabetes because they are higher in dietary fiber, vitamins, and minerals than regular white potatoes.
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Choices/Exchanges 1 Starch, 1/2 Carbohydrate, 1 Fat Calories 150, Calories from Fat 45,
Pumpkin Spice Bars
Serves: 24, 1 piece per serving Prep time: 15 minutes Bake time: 25 minutes Cool time: 30 minutes 1 cup all-purpose flour 1-1/2 cups whole-wheat flour 1/3 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1-1/2 teaspoons baking soda 1/2 cup molasses 2 egg whites 1 cup water 1/2 cup canned pure pumpkin 1/2 cup raisins 1/4 cup walnuts 1/2 teaspoon confectioners’ sugar for sprinkling Preheat oven to 350°F. Coat a 9- × 13inch baking dish with cooking spray. In a large bowl, combine all-purpose flour, whole-wheat flour, sugar, cinnamon, cloves, nutmeg, and baking soda; mix well. Add molasses, egg whites, water, and pumpkin; stir until thoroughly mixed. Stir in raisins and walnuts. Spread evenly in baking dish. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Let cool completely, then cut into pieces. Sprinkle with confectioners’ sugar before serving. Choices/Exchanges 1-1/2 Carbohydrate Nutrition Information: Calories 100, Calories from Fat 10, Total Fat 1.0 g, “These delectable recipes are suitable and satisfying for everyone at your gathering,” concludes Rosenthal. “Now you can all celebrate Thanksgiving, indulge in the flavors of the season, and still do what’s right for your health.” For more information, please visit www.mrfood.com.
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Things to Do:
Edible Advent Calendar Mexico B&B Helps Guests Eat Their Way to Christmas with an Edible ‘Advent’ Calendar Stay Loosen your belt and prepare to savor your way toward Christmas Day with homemade food and Mexican Flair at La Palomilla Bed and Breakfast in the heart of Mexico City MEXICO CITY / La Palomilla Bed and Breakfast in Mexico City will be whipping up holiday dishes at a frantic pace to help guests enjoy a sweet and savory (even sippable) 12-day countdown to Christmas Day. “Advent calendars are very popular in Mexico,” said Alessandra Pérez-Cirera, owner/innkeeper of La Palomilla in Roma Norte, one of the hippest and safest neighborhoods in the City. “We put a lot of thought into how to create a unique holiday getaway and we think our guests will really enjoy eating their way to Christmas. Plus, we’re using organic and locally-sourced ingredients as much as possible. We want the recipes to be authentic as well as conscientious.” Beginning Dec. 13th, the bed and breakfast will make one dish a day as part of its Very Mexican Christmas campaign. Like with most advent calendars, the fun is in the daily discovery though La Palomilla will be publically sharing its calendar (ahead of time). The
bed and breakfast will also be blogging a new recipe each day at https://www.lapalomillabnb.com/ blog, and posting photos on Facebook (https://www.facebook.com/ lapalomillabnb), Instagram (https:// www.instagram.com/lapalomillabnb), and Pinterest (https://www. pinterest.com/lapalomillabb). Advent Calendar - Days till Xmas 12 Days; Dec. 13: Bean Tamales 11 Days; Dec. 14: Buñuelos 10 Days; Dec. 15: Chocolate Caliente 9 Days; Dec. 16: Galletas de Navidad 8 Days; Dec. 17: Noche Buena Salad 7 Days; December 18: White Christmas Salad 6 Days; December 19: Cocoflan 5 Days; December 20: Piloncillo Cookies 4 Days; December 21: Ponche 3 Days; Dec. 22: Mandarin Jam 2 Days; December 23: Volcán 01 Days; December 24: Bacalao
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La Palomilla will also point guests toward a nearby posada and pastorela Dec. 15 - 24. Posadas and pastorelas are beloved Mexican traditions at this time of year. In the posada, actors re-enact the pilgrimage of Mary and Joseph to Bethlehem and their search for lodging. Similarly, the pastorela is like a nativity play that re-enacts the shepherds journey to see the Christ Child. Located in La Roma, the hippest and safest walkable neighborhood in Mexico City, La Palomilla is a unique seven-room bed and breakfast that caters to the modern traveler seeking an authentic experience. La Palomilla is a term of affection for one’s closest group of friends. This boutique property provides a colorful escape from the daily routine into a bustling community filled with flavor and music. http://lapalomillabnb.com
Take a Sippin’ Trip
Get ready for a unique excursion to the diverse artisan wineries, breweries, and distilleries around Brown County! The Sippin’ Trip will treat your taste buds to some of Brown County’s best beverages. From mouthwatering moonshine and delicious craft beer to smooth spirits and fine wine, these locally-produced libations are sure to hit the spot. Our participants have gone out of their way to create a fun-filled, Brown County afternoon that you’ve got to experience for yourself! What are you waiting for?… it’s time to get sippin’! Your tour guide will lead you on a shuttle bus to Chateau Thomas Winery, Bear Wallow Distillery, Brown County Winery, and Hard Truth Hills. A packed lunch will be provided by the Nashville General Store and Bakery. As you board the bus, you’ll get a goody bag with a bottle of water, a boxed lunch and a sou-
venir. A Christmas stocking is handed out on holiday tours for you to stuff with gifts you’ll get at each stop. Holiday lights and decorations add to the good cheer that comes with the four to six tastings included at each location. You might get a behind-the-scenes peek, too, depending on the stage of production at each winery, brewery and distillery. The tour lasts approximately 3.5 hours, from 11:00 a.m. - 2:30 p.m., beginning and ending at the new Visitors Center Cost per person is $55 TOUR PARTICIPANTS: Bear Wallow Distillery Hard Truth Hills Brown County Winery Chateau Thomas Winery Nashville General Store Express November, 2018~ WEEKENDEREXTENDED.COM | -31-
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Places to Go:
Miami: Dini Memorable meals are the highlight of many trips, and Miami’s booming restaurant scene can be confusing for outside visitors. To help first timers or revisiting travelers get their palates better acquainted with the best bites in the Magic City, we have rounded up some of the top dishes in town acclaimed by locals at Seaspice, Nautilus South Beach, Pao by Paul Qui, Los Fuegos by Francis Mallmann, No.3 Social and LaMuse Café. Type: Mediterranean/Seafood Where: Seaspice What to order: Coconut Salmon Ceviche (Pictured above) With Miami’s melting pot of cultures, finding variations of ceviche is a given but very few (if any) can ever compare to Seaspice’s Coconut Salmon Ceviche. Served in a young coconut, the salmon is marinated in fried garlic spicy Thai vinaigrette and micro cilantro for a savory and refreshing meal.
Type: Mediterranean Where: Nautilus Cabana Club What to order: the Nauti Burger Miami may not have In-N-Out or White Castle, but one of town’s best burgers can be found at Nautilus -34- | WEEKENDEREXTENDED.COM ~ November, 2018
South Beach’s Nautilus Cabana Club. Though the restaurant specializes in Mediterranean cuisine, the Nauti Burger tops two 4oz beef patties with American cheese, caramelized onions and bread & butter pickles encased in homemade potato buns for a sinfully delicious taste. For the “not so nauti” burger eaters, Nautilus recently added a vegan counterpart. “The Impossible” Vegan Burger is served with crispy sweet potato fries, and features a plant-based patty topped with tomatoes and onions for a savory experience that tastes like real meat without sacrifice taste (or animals!).
Type: Asian Where: Pao by Paul Qui What to order: Honeydew Aguachile Faena Miami Beach introduced the Honeydew Aguachile this Spring as the perfect dish for vegans and carnivores alike. The honeydew’s texture is changed to mimic that of a tender raw fish served in an addicting sauce of spicy and acidic aguachile. The honeydew is paired with avocado, serrano pepper, sea cress, cilantro and green strawberry so the flavors and textures are incredibly interesting, and, of course, delicious.
ing Like a Local
while incorporating the flavors of Florida. The Pulled Pork Sticky Bao’s are a local favorite, made with Haitian Pikliz and Hoisin BBQ.
Type: Argentinean Where: Los Fuegos by Francis Mallmann What to order: Smoked Prawns ‘A la Plancha’ At this upscale South American restaurant in Faena Miami Beach, start off your experience with the Smoked Prawns ‘A la Plancha,’ served with arugula, avocado, pink grapefruit, and roasted hazelnuts using local ingredients and smoking the prawns in the restaurant’s open fire kitchen.
Type: European Where: LaMuse Café What to order: Picasso’s Prosciutto and Melon Plate Named after the famous Pablo Picasso, Picasso’s Prosciutto and Melon Plate uses macerated raspberries, cantaloupe, Prosciutto di Parma (best from Italy), walnuts, strawberry pearls (beaded like caviar with strawberry concentrate inside), fresh basil, and cherry tomatoes plated in an artful and festive way. It’s as deconstructed as Picasso’s most vivid pieces of art, presented as an homage to the artist.
Type: Elevated Street Food Where: No.3 Social What to order: Pulled Pork Sticky Bao Under the culinary direction of chef and restaurateur Norman Van Aken, No. 3 Social’s dishes pay homage to street foods from around the world November, 2018~ WEEKENDEREXTENDED.COM | -35-
Cool Whip Cookies ¡ 1box any flavor Cake mix, chocolate, red velvet, lemon, etc. 1- 8 ounce Cool Whip 1 egg Mix altogether in bowl drop by teaspoonfuls into powdered sugar; place on cookie sheet. Bake at 350 degrees for 12 to 15 minutes, cool before removing from cookie sheet. Submitted by Norman Reed Technical Director / Editor
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Crock-Pot Reeses Chocolate Cake Submitted by Dottie Valentine Facebook Subscriber INGREDIENTS 1 box Devil’s Food Cake mix 1 package instant chocolate pudding 1 c. whole milk 3 eggs 1/4 c. sour cream 1/4 c. peanut butter 1 tsp. pure vanilla extract 1/2 tsp. kosher salt 2 c. peanut butter chips Cooking spray, for Crock-Pot 1/3 c. melted peanut butter, for garnish 10 mini Reese’s cups, halved 1/4 c. chopped Reese’s pieces DIRECTIONS In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with spatula. Cook on low for 3 1/2 to 4 hours checking at 3 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the center. Drizzle with peanut butter and garnish with Reese’s cups and Reese’s Pieces Serve.
Photo by AUSTIN KEARNS
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Grape Jelly Meatballs A great Party Recipe
2 (12 ounce) bottles toShared by Melissa mato-based chili sauce Tacket Rice Tennessee Subscriber (such as HeinzÂŽ)1 Quick, Easy and Yummy! 1 (32 ounce) jar grape jelly
pinch cayenne pepper (optional)3 (5 pound) bags frozen cocktail-size meatballs Instructions Combine grape jelly, chili sauce, and cay-
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enne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes. Place meatballs in a slow cooker and top with grape jelly mixture. Cook on Low for 3 to 4 hours.
Shared by Anne Burton Florida Subscriber
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Places to Go
Fa n t a s y o f L i g h t s Upper’s Winter Fantasy of Lights, (Wyandot County’s Light Extravaganza), invites you to experience the lights of the season in Harrison Smith Park in Upper Sandusky. The park’s 33 acres are aglow with millions of lights in its tribute to the holiday season. Thanks to the volunteer efforts of many individuals, organizations and businesses, the displays, experience a myriad of unique light displays along the drive through the park. The 22nd Annual Fantasy of Lights opens nightly at 6 p.m. from December 1st through the 30th and is located on East Wyandot Avenue, just east of downtown Upper Sandusky. Admission of a $5 donation per car will benefit this year’s recipient, Wyandot Senior Village. The featured display is “Fantasy’s Canopy” sponsored by the Upper Sandusky’s Parks Department. Come and enjoy Upper’s Winter Fantasy of
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Lights! Like us on Facebook for up-to-date postings. You will find us on the web at www.UppersFantasyofLights.org. Serving Wyandot County and the surrounding area since 1997. Special events are highlighted on the web at www.UppersFantasyofLights.org.
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Sweet Temptations Trail
in Indiana Shared By Lindsey Skeen Indiana Foodways Alliance
C
hocolatiers, confectioneries, candy creators, and bakeries pepper the state to produce decadent confections that will satisfy your sweet tooth. The 17 included stops have specialty items such as edible chocolate shoes, succulent truffles, heavenly soufflés, gourmet marshmallows, award winning cheesecakes, extraordinary fine chocolates and delectable candies. Every location on the Sweet Temptations Trail has its own unique story. There are also many lovely things about French Lick/West Baden Area, so top off your visit to this sweet spot in Indiana with their irresistible desserts. We welcome several of their “sweet stops” to IFA’s Sweet Temptations Trail to include Vintage Cafe at French Lick Winery, French Licks Ice Cream and Coffee Bar, and decadent desserts from Sinclair’s inside French Lick Resort. >MORE
Martinsville Candy Kitchen
MARTINSVILLE - Join the Martinsville Candy Kitchen on Main Street for some good old-fashioned candy cane making! Watch as they create handmade holiday candy canes, then sample their work. They will make candy canes each Saturday in November and December and each Fri-
day between Thanksgiving and Christmas, and it’s a truly magical experience. Approximate pour times on Fridays will be around 6:30 pm; pour times on Saturdays will vary, so do be sure to call ahead for exact times or keep an eye on their Facebook page for announcements. Santa will be on hand as well on Nov. 24 and Dec. 15! The Martinsville Candy Kitchen will make candy canes every Saturday in Nov. & Dec. Typically, they make twice each Saturday, then move to three times each Saturday as we get closer to Christmas. They might even add in Fridays around 6 pm in December. Watch their Facebook page for specific pour times they try to post those each week.
McCord Candies
LAFAYETTE - Plan a Holiday outing with your family, club group, girlfriends, or couples getaway at McCord Candies. It is one of Indiana’s oldest and finest candy shops since 1912.
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McCord Candies will be hosting private candy cane tours for groups of 12 or more beginning at 12:30, 1:30 and 2:30. The cost of the tour is $4 per person which includes a candy cane the guest can twist into a personal favorite design. Each tour will last about 45 minutes. Call 765-742-4441 to reserve a time slot. Open candy cane tours are 5:30 - 8:30 p.m. Friday, noon to 8 p.m. Saturday and noon - 6 p.m. Sunday. Come hungry because their candy case will be bursting at the seams with candy, chocolates,and truffles!
So Good Candies
PERU - A fairly-new locally-owned business bringing back old favorites, such as a hometown and community favorite, Arnold’s Fudge Recipe dating back to 1914. Cole Porter, the famous Indiana songwriter, would have the fudge shipped to him all over the world. Harrison Ford is also a fan and would have “Gold Bricks”, nougat bars with delicious chocolate covered roasted peanuts and a secret recipe for the creamy gooey middle, shipped to him on set. Choose favorites available including caramels, creams, toffees and turtles. See their video on Facebook. For more details on each restaurant please visit: http://indianafoodways.com/Trail/15/ Sweet-Temptations/
Places to Go: A Brand New Restaurant
Hearth and Hill PARK CITY — Hearth and Hill will open soon, offering a refreshing new dining experience to Park City’s residents and visitors. The 192-seat restaurant, located next to Best Buy in Kimball Junction, features an innovative menu in a newly constructed, upscale-casual environment. Opening is targeted for the week of December 17. Proprietor Brooks Kirchheimer, former Manager of Daly’s Pub at Montage Deer Valley and Sundance Resort’s Zoom restaurant, has assembled an extraordinary team of local culinary talent, including General Manager Mia Yue (Firewood, High West), Executive Chef Jordan Harvey (Zoom, Sundance Resort), Assistant General Manager Kendall Kelley (High West), and Chef de Cuisine Adam Walker (Handle, Yuki Yama). “My dream of opening a restaurant in a community I love is finally coming to fruition with Hearth and Hill,” said Brooks. “I couldn’t ask for a better team of restaurant professionals to create this unique space and menu for Park City’s discerning foodie crowd. Together, we look forward to providing a gathering spot that is fun and memorable for one and all.” The menu highlights both local specialties and flavors from around the globe among its va-
riety of savory dishes created by Chef Jordan. Shareables include Daily Gyoza, Hamachi Crudo, Spinach Artichoke Flatbread and Chicken Wings. Inventive salads such as Chilled Soba Noodle and Avocado are complemented by hearty Ramen and a seasonal soup of the day. Sandwiches and generous large plates include Beef and Veggie Burgers, Korean Fried Chicken, Utah Trout and bacon-glazed mushroom Filet. Truffle Mac and Cheese and Cheddar Biscuits are among the delicious side dishes. Delectable in-house desserts round out the experience, while a children’s menu ensures guests of all ages leave happy. The restaurant’s full bar, equipped with big-screen TVs, serves draft beers and a signature make-your-own Old Fashioned complete with seasonal liqueurs and house-made ingredients. A spacious patio and 36-seat private dining room, each with a fireplace, are among the many seating options. Hearth and
Hill, which offers live music and convenient free parking, will be open daily year-around for lunch and dinner, take-out included. To learn more about Hearth and Hill, please contact Christa Graff with Graff Public Relations, LLC, at 435.640.7921 or christa@graffpr.com. Reservations will open December 1st. For additional information or to book events, please email info@hearth-hill.com or view the Hearth and Hill Instagram at @hearth_and_hill.com. Hearth and Hill, located at 1153 Center Drive in Park City, Utah’s Kimball Junction (next to Best Buy), captures the spirit, cuisine and culture of Park City. With a locally and internationally inspired menu, and a fun, casual atmosphere, the newest restaurant in Park City’s award-winning dining scene serves as a gathering spot for friends, families, locals and visitors, alike. The Hearth and Hill team is committed to “Inspiring our associates, thrilling our guests, and enriching our community.” For more information, please visit hearth-hill.com. For more Places to Go, Things to Do, and People to See in Utah
> CLICK HERE
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Gift - Guide Mobot
A unique water bottle wrapped in a foam roller for a trigger-point massage exterior design. The Mobot offers hydration and massage all in one. Breathe, move, hydrate and roll. These four principles are essential for life, not just to survive but to thrive .Comes in several color styles. Foam rolling is a cure-all for many different aches. It helps lengthen and loosen muscles, relieving joint pain, breaking down knots and increasing range of motion. Made of recycled, 100% FDA-approved stainless steel.
Starting at $39. www. mobot.com
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Sandlite Beach Mat Roll It can be so hard to clean off the sand after a day at the beach. Don’t wind up up readjusting your towel and trying to brush the sand off it to get comfortable every time you move.
The new SANDLITE beach mat rolls up in a compact bundle for easy carrying and features a strap to secure it closed with a built-in carry handle. The patented dual-weave of the SANDLITE mat acts as a one-way sieve. Sand and dirt particles pass through the mat, but can’t come up through the bottom. This soft fabric is water resistant, so you don’t have to wait for it to dry to use it again.
Starting at $30
www.cgear-sandfree.com
Kubie It’s a poncho. It’s a pillow. It’s a ground cover, hammock (complete with hammock straps), a sleeping bag, or shade cover all wrapped into one! Crafted with durable nylon ripstop fabric and double zipper pulls, it can handle any adventure. And it converts into its own carrying pouch for compact traveling on an extended weekend getaway.
$80
www.kijaro.com/kubie. November, 2018~ WEEKENDEREXTENDED.COM | -45-
Gift - Guide “Where to Travel� Game
$23.95
Bring back family game night with the this board game instilling in kids the love of travel. In this adventure game, the world is only a scooter ride away. Experience 50 different destinations, making memories like touring the Colosseum or hiking the trail to Machu Picchu. Make strategic decisions along the way, avoid travel delays and collect the most memories to win the game. But more importantly, learn about the places you visit.
www.littlepassports.com/where-to-a-travel-adventure-game/
SmartGames Sleeping Beauty by SmartGames A great brain game for young children 48 challenges plus a family-friendly picture book. Challenges utilize key cognitive skills Navigate the maze or play as the dragon and block the path! For Ages 3 and up, Easy to Expert Challenges. Available on Amazon www.smartgamesusa.com
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Smartgames IQ Stars
A single - player game that will keep you occupied for hours. The object of the game is to fit all the stars into the grid. There are more than 100 different challenges, from easy to expert. Smartgames helps to improve memory and boosts logical thinking while having fun. IQ Stars is a great introduction to players. For ages 6 and up.
$9.99
www.smartgamesusa.com/
Old Whiskers’ Escape tells the true story of President Benjamin Harrison’s pet goat that lived on the White House grounds. The goat often was spotted taking the president’s grandchildren on wagon rides on the lawn but one day escaped with Grandson Baby McKee in tow. President Harrison, upon discovering the goat was missing, went running down Pennsylvania Avenue in hot pursuit, his top hat in one hand and cane in the other. The story, delightful in its own right, will offer readers surprising insight into Indiana’s only president, the popularity of presidential pets at the White House during the 19th Century, and the enduring relationships between grandparents and their grandchildren—regardless of grandpa’s station in life.
$15
Available on Amazon
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Gift - Guide
Jemma’s Poppins Backpack Tote Bag
A designer handbag that fits all daily needs. A laptop bag is a st accessory for work and back-toand JEMMA’s Poppins backpac ticks all of the boxes when it com organization and style. A moder backpack tote all in one. Crafted smooth Italian calf leather, it ha adjustable strap that allows it to as a backpack, crossbody, satche tote. This bag = options for work end, everyday. Available in blac and grey, this chic and versatile be worn as a backpack, cross-bo or a satchel! The large central co ment fits up to 13” laptop Multiple pocket size for differen www.jemmabag.com
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$358
Fizzics Up your beer game with the Fizzics’ Waytap. This portable beer tap dramatically improves the quality, flavor, taste and mouth-feel of bottled and canned beer by using micro-foam technology. It is lightweight and durable; perfect for outdoor activities, camping, tailgating, etc. It operates on only 4 AA batteries.
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your taple -school, ck tote mes to rn classic d from as an o be worn el and k, weekck, navy bag can ody, tote ompart-
nt items.
Fizzics Waytap
$99.99
www.fizzics.com. Available nationwide at Target, Best Buy, Brookstone and Amazon.com.
Charge Pool
A pocket-friendly solar power bank with multiple charging solutions and built-in cables for any situation: •Device-to-device charger •Solar charging •Fast charging wall charger (simultaneously charges multiple devices and ChargePool) •5,000mAh power bank https://www.indiegogo.com/projects/chargepool-the-only-charger-you-ll-ever-need/payments/new
NEW!
$69.00 (early price)
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Gift - Guide Traverze Editions Stroller
Here are some great easons to love Traverze Glide through the World: Telescopic pull-alon handle – just like your luggage! Whatever the Weather: Complete with water r sistant Travel Carry Bag and tailored rain cove * (not with Silver products). Flip-Flop Friendly Brake: One-touch brake de signed for big shoes or little pumps, whatever you are wearing on your travels. Light up your life: Lightweight – less than 12.3lbs/5.6kg Lighter than most lightweight strollers. Smooth Moves: Smooth rolling, never flat wheels, with shock absorbers and all-wheel su pension. Turns on a dime, with swivel wheels and agile one-hand steering. Comes in various colors. Suitable from birth to 45 lbs/20 kgs
$199.99
https://us.diono.com/product/traverze/
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e ng
reer
Nanobébé: Breastmilk Bottle
$10.99 or $22.99/3-pack
•Patented design allows breast milk to be spread into a thin layer that cools quickly •Warms 2 times faster than standard bottles, satisfying baby’s immediate hunger needs •Natural, breast-like design makes it easier to combine breast and bottle feeding •Stackable, so you can save storage space and track pumping order •Breast pump adapter included with each bottle •Easy to take apart and 100% dishwasher safe
er
uss s
Magicube
Starter Set
The construction system for ages 1½ + is truly magical. Thanks to magnetism, the cubes can be easily attached by any side, to create fruit items and animals of every shape and colour. It doesn’t end here: this range also has cards with further ideas and building suggestions. Children can create all of their most beloved animals by rotating and attaching together the four magnetic cubes. www.geomagworld.com
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Gift - Guide Purelis Cucumber Melon Gourmet Gift Basket
https://ardenorganics.com
$38.65
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Pamper her with THE ULTIMATE BATH GIFT SET of Indulgence & Relaxation. 20-Piece Luxury Spa Gift Set with Bath Bombs, Body Lotion, Bubble Bath & More! Purelis Cucumber & Melon Spa Basket will give her a crash course in the Three R’s Treatment. Renew... Recharge... Rejuvenate. Redefine Luxury with this 1-ofa-kind DELUXE SPA PACKAGE!! Satisfaction is Guaranteed.
Wan Hibi
Pure Parker
Handcrafted Spa Baskets, scented natural bath and Body Products by Pureparker. Beautifully presented Baskets - for men & woman. Their vision is to nourish, indulge & seduce with the boundless benefits of Mother Nature. Products are 100% Pure essential. From quality to presentation this is a one stop shop for gift giving for all on your list. Parker Gifts are kinder to the environment & most appreciated by every recipient! Available at Pureparker.com, Amazon. com and NYC Gift Shops.
nder Wet Bags™ iscus Holiday
Inspired by the eponymous tropical flower, Hibiscus Holiday is designed for those who desire their own little piece of paradise this holiday season. Wander Wet Bags help you organize your beach or travel tote while keeping your wet swimsuit, gym clothes, laundry, toiletries or make-up contained and isolated from clean, dry clothes and essentials on your trip home.
Gift Set $55.
www.wanderwetbags.com
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BarnettPRO DBA: Weekender Extended 71 Plymouth Street Plymouth, Ohio 44865
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Presorted Standard U.S. Postage Paid Plymouth, Oh Permit No 71
