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Season’s Eatings is
Published Annually by BarnettPRO Graphics & Publishing 15 East Main St., Shiloh, OH 44878 1515 West 3rd St., Sedalia, MO 65301 PHONE; 419-687-0002 Email: info@barnettpro.com Publisher - Michael D. Arnold mike@barnettpro.com Editor-in-chief- Kathy Barnett kathy@barnettpro.com Places to Go Editor: Sheeree Oney Assistant Editor: Rebecca Embry Things to Do Editor: Kandy Derden Assistant Editor: Geremy Sowash People to See Editor: Lisa Garcia Assistant Editor: Samantha Bradley All above: editor@weekenderextended.com Technical Director - Norman Reed Managing Editor : Social Media Norm@weekenderextended.com Visit our Website for event coverage between regular issues at www.WeekenderExtended.com Subscriptions are FREE! Submit name and email address HERE and also be entered in our drawing for a FREE weekend getaway! Copyright 2021 by BarnettPRO Graphics and 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
At the time of this quick note, I am also checking my list (then checking it twice) and packing for my next travel destination. Only this time it isn’t to be considered an “extended weekend getaway.” No... it is the exact opposite. We are going “TO” the destination that is much in need and urgently asked us to come. The stay will be for longer than a weekend. You can still describe it as an “extended” stay, however, in order to get both Christmas and New Year’s holidays in the mix. My things-to-do editor and I are going to Kentucky to join the Missouri Southern Baptist Disaster Relief team. We will be replacing the existing kitchen help who have served since the beginning and can return hometo their families for the holidays. You see, just because it is the holidays on the calendar, that doesn’t mean those affected by the recent tornadoes already have their homes repaired or rebuilt. Crews are ongoing with repairs and cleanup and the need for a hot meal is still in the equasion. So I’m sure this will be a different, but rewarding experience and I am honored to be able to help. This is the final magazine for 2021 and we have some great new surprises in store for you beginning next year. I’m sure we will have some great new recipes to share with you from this trip as well. So stay tuned, have a very Merry Christmas and Happy New Year. And please, please, please, remember the true reason for the season!
Kathy Barnett / Editor in Chief December, 2021 ~ SEASON’S EATINGS | -5-
Eat Your Way to Christmas with R
M
M
ore than a dozen bed and breakfasts across the U.S. have whipped up their best holiday recipes in postcard form. Make one every day as a Christmas countdown or print, stamp, and mail, to share deliciousness across the miles New York — Nineteen inns, beds and breakfast and boutique hotels across the country have joined together to create a book of mailable recipes in the form of postcards as a yummy way to countdown the days till Christmas. The edible advent calendar offers a new recipe every day from December 1st through Christmas Eve, December 24th, and a whimsy artistic look.
“The idea is to count your blessings, not calories,” says Erin Gilchrist, innkeeper with A’Tuscan Estate Bed & Breakfast in McMinnville, Oregon. “By making these postcards free to download, we’ve whipped up a way to bring people together, regardless of location and circumstance.” Gilchrist provided two recipes for the postcards: Baked Spiced Oatmeal with Cranberries, Apples and Walnuts and Red Velvet Cake Truffles. The recipe postcards measure 9” across and 6” down and can be printed on a regular-sized sheet of printer paper. One would then affix the design to heavier card -6- | SEASONS EATINGS ~ December, 2021
stock, stamp, and mail. “Now it’s possible to actually cook together in different kitchens, in different states, even in different countries thanks to video calls. Our hope is the recipe postcards will provide many opportunities for friends and families to virtually connect,” says Dena Finneran, innkeeper of the Caldwell House Bed and Breakfast in Salisbury Mills, New York. “Of course, we also hope in the future people will connect offline and consider a reunion at one of our properties.” Finneran created a festive Pomegranate Sangria recipe card for the countdown. Recipes include holiday drinks, desserts, cookies, breakfast foods, and more. Below
in Oscoda, MI Baked Crème Brûlée French Toast with Cranberry Sauce from Faunbrook B&B in West Chester, PA Baked Spiced Oatmeal with Cranberries, Apples and Walnutsfrom’Tuscan Estate Bed & Breakfast in Mcminnville, OR Breakfast Pot Pies with Puff Pastry from Charred Oaks Inn in Lexington, KY Canadian Bacon Spinach and Red Pepper Egg Cups from Turning Waters Bed, Breakfast and Adventure in Wabasha, MN Christmas Cranberry Pistachio Cookies At Cumberland Falls Bed and Breakfast Inn in Asheville, NC Cinnamon-Egg Nog Spiked Bread Pudding from Historic Smithton Inn in Ephrata, PA
is a full list.
Cranberry Orange Scones The Lamplighter Bed & Breakfast of Ludington in Ludington, MI
Edible Countdown to Christmas: 24-Recipes to Print and Mail
Dark Chocolate Special Occasion Cake from Charred Oaks Inn in Lexington, KY
Apple Cranberry Crisp Historic Smithton Inn in Ephrata, PA
Herb Bread Dressing from Gillum House Bed & Breakfast in Shinnston, WV
Baked Apple Cider Donuts with a Maple Glaze Huron House Bed and Breakfast
Gingerbread Waffles with Cinnamon Cream Syrup The Artist’s Inn and Gallery in
Recipes from These U.S.A. B&Bs
Terre Hill, PA Glenda’s Apple Strudel Wildberry Lodge in Leicester, NC Grandma Fritz’ Spritz Cookies BF Hiestand House Bed & Breakfast in Marietta, PA John’s Favorite Herb Bread Gillum House Bed & Breakfast in Shinnston, WV Hot Cocoa Christmas Bombs The Hotel Saugatuck in Saugatuck, MI Mamere’s Pecan Pumpkin Bread from Mamere’s Guest House in Monmouth Mulled Wine
Chehalem Ridge Bed & Breakfast in Newberg, OR Poached Pears Chehalem Ridge Bed & Breakfast in Newberg, OR Pomegranate Sangria Caldwell House Bed and Breakfast in Salisbury Mills, NY Red Velvet White Chocolate Cake Truffles from ’Tuscan Estate Bed & Breakfast in Mcminnville, Spinach Ricotta Puff Pinecrest Bed & Breakfast in Asheville, NC Streusel Apple Pie BlissWood Bed and Breakfast
Ranch in Cat Spring, TX Wild Mushroom and Spinach Roulade Stanford Inn And Resort in Mendocino, CA To download a free copy of the book of edible postcards visit www.EdibleChristmas.com between now and January 1st, 2022. After that date, contact the properties directly for individual postcards.
Happy Holidays! from Maria Bed & Brunch pr 244 5th Avenue New York, NY 10001 December, 2021 ~ SEASON’S EATINGS | -7-
Sweet Treats From T Sageberry Restaurant
The Tennessee River Valley Mapguide has put together a list of places to find sweet treats and decadent desserts for the upcoming holiday season.
KNOXVILLE, Tenn.,/PRNewswire-PRWeb/ -- While the turkey may take centerstage, a good dessert is what really matters when it comes to holiday meals. Holiday gatherings may be smaller this year due to the coronavirus pandemic, but there is no need to skip on the last course of the meal. A good meal should be followed by a scrumptious dessert. Whether it’s an elegant cake, descendant pie, creamy cheesecake or mouthwatering cookies, the Tennessee River Valley is home to many locally-owned restaurants and bakeries that still prepare desserts the old-fashioned way, by hand using fresh ingredients. “The holiday season is quickly approaching and for those who are looking to lighten the load -8- | SEASONS EATINGS ~ December, 2021
Morgan Price Candy Co. of preparing meals and to spend less time in the kitchen, consider ordering a dessert from a locally-owned establishment. These places can be a holiday lifesaver no matter the size of gathering,” said Julie Graham, spokesperson for the Tennessee River Valley Stewardship Council. The Tennessee River Valley Mapguide has put together a must taste and experience list to showcase some of the region’s top headquarters for sweet treats and decadent desserts. For those that cannot make a visit before the holidays or do not live nearby, some offer shipping as an option.
Sageberry Restaurant & Catering, Centre, Ala.
Sageberry Restaurant and Catering specializes in gourmet cakes for all occasions. To add elegance to family gatherings, try their chocolate layer cake decorated with luscious fresh fruit and pirouette sticks filled with milk chocolate cream or their cheesecakes decorated with frosted fruit as well as fresh fruit.
Big Bob Gibson Bar-BQue, Decatur, Ala.
Big Bob Gibson Bar-B-Que may
Patti’s 1880’s Settlement be known nationally for its barbeque, but another crowd favorite are the homemade pies. The pies are mare made from scratch and baked fresh every morning using recipes and traditions that have been passed down for generations. Sold whole or by the slice, choose from chocolate, pecan, lemon icebox, coconut cream and peanut butter.
Morgan Price Candy Company, Decatur, Ala.
Morgan Price Candy Company has been in operation for over 30 years where they still do everything the old fashioned way, by hand and in small batches using old family recipes. Customer favorites include English toffee, peanut brittle and creamy pralines. A sweet treat from Morgan Price Candy Company makes a nice hostess gift for holiday events and candy baskets, boxed chocolates and corporate gifts are also available. If not in the Decatur area, they will ship.
Apple Valley Orchard, Cleveland, Tenn.
This family-owned business that started as a hobby in the early 1960s with two trees now occupies over 40 acres and grows 30 varie-
Tennessee River Valley ties of apples. Fried pies are considered a tradition of the South and some of the best ones come from Apple Valley Orchard. The on-site bakery also offers homemade pies and apple cider.
Tellico Grains Bakery, Tellico Palins, Tenn.
Gourmet pastries and baked goods are crafted from scratch daily, using traditional methods and many locally sourced ingredients. Selection varies depending on the season. Items found on any given day include chocolate croissants, cream cheese danishes, scones, carrot cake muffins, chocolate ganache cupcakes, sticky nut buns, cherry and apple turnovers and pound cakes.
popular item came from a family, chocolate chip cookie recipe. Soon, their baked goods became so popular and Sweet Jordan’s Baked Goodies and Ice Cream Shop opened in 2017. With Jordan at the helm, the family-owned business employs adults with special needs who everyday whip up baked goods, soup, sandwiches, homemade ice creams, coffee and signature cookies. Items may be ordered online at https://www. sweetjordans.com/collections/ sweet-treats and shipped.
Dutch Maid Bakery, Tracy City, Tenn.
Knoxville’s first and only authentic French crêpe restaurant, The French Market is considered one of the top southern eateries for breakfast and brunch in the U.S. It also satisfies a sweet tooth. For a bit of a French influence during the upcoming holiday season, choose one of their sweet crêpes filled with fresh squeezed lemon and sugar, fresh strawberries and cream, or the popular Nutella, a chocolate hazelnut spread admired all over Europe.
The Dutch Maid Bakery can make any special occasion cake. With an incredible number of flavors, frostings and fillings, the possibilities are endless. Choose from the traditional vanilla, chocolate and strawberry or vary it up a bit with pineapple, watermelon, key lime, coconut or white chocolate flavor. Choices in fillings include cannoli, cherry, chocolate bavarian, vanilla bavarian, fresh strawberries, German chocolate, ice cream, lemon and pineapple. Specialty cakes require at least a 48 hour advance notice. Everything made and served in the Dutch Maid Bakery is done from scratch and by hand.
The story of Sweet Jordan’s begins with Jordan, who was born with Down’s syndrome. He always loved to be in the kitchen with his dad baking and sharing their delicious bounty with friends and family. The most
This fifth-generation German bakery features traditional Old-World methods and family recipes. Known for their artisan breads, Kirchhoff’s also offers a wide variety of made-fromscratch cookies including classic round, apple cider and iced short-
The French Market Creperie, Knoxville, Tenn.
Sweet Jordan’s Baked Goodies and Ice Cream Shop, Paris, Tenn.
Kirchhoff’s Bakery, Deli and Market, Paducah, Ky.
bread, cakes and pies. While not a dessert, the cranberry walnut rolls are equally popular and a nice accompaniment for holiday dinners. A list of their Thanksgiving specials is available here for ordering.
Patti’s 1880’s Settlement, Grand Rivers, Ky.
Grand Rivers is the northern gateway to one of the United States’ largest national outdoor recreation areas, The Land Between The Lakes. Visitors travel from all over to experience the 200,000 acres of water, 200 miles of scenic trails and spectacular views. No visit would be complete without a stop at Patti’s 1880’s Settlement, known for its classic American eats. One word of caution, don’t forget to save room for dessert. Their pies are just as popular as their staple entrée, two-inch thick pork chops. Online ordering and shipping is available for six of their popular pies.
Waverly Café, Waverly, Tenn.
Waverly Café offers an assortment of pies, cheesecakes and gourmet carrot cakes. Catering is also available. For more information, please visit https://waverlycafe.webs.com/. Please call or email to confirm hours of operation before traveling. Save trip ideas and plan a trip easily with the Tennessee River Valley Geotourism MapGuide, an online guide of authentic places and adventures that have been recommended by locals. For more information, visit https://tennesseerivervalleygeotourism.org/. December, 2021 ~ SEASON’S EATINGS | -9-
(Cover Photo)
Submitted By Michele Norris, subscriber from Washington https://theracecardproject.com/
I promised I would share my mother, Betty’s no-fail, knock-em-out, make-folks-swoon Sweet Potato Pie recipe Pie So, here it is.... That said — if you are going to make the crust. Everything has to be REALLY cold. Even the rolling pin. Work fast and don’t overhandle the dough. Feel free to weigh in if you have pro-tips because perfecting pie crust is a high art I had a pie this year made by a friend that was over the moon delicious. Her secret. She used ice cold vodka in the crust. Said it was something about “the chemistry of vodka”. Flakiest crust I’ve ever had. Now a word about that swig of alcohol in my mom’s recipe. I don’t know if it’s about “the chemistry of whisky” but she insists that -10- | SEASONS EATINGS ~ December, 2021
it has to be Jack Daniels. Someone used Old Grandad whiskey one year instead and she swore she could tell the difference. I trust her. And yes. A swig goes into the pie .....and the cook if you so choose. Swig is an elastic term, I know. But you know what you and your guests can handle. Get it right and merriment will ensue Let us know how it goes. Have fun. My mother, Betty is not on “The Twitter” but when I posted her recipe last year, I shared the pix and posts with her and she loved it. Said she wishes she could hand out blue ribbons. In the age of email, blogs and social media— those little recipe cards are like relics. Heck, we don’t even teach cursive to our kids in school. So lets cherish those little morsels of wisdom written out on 3x5 cards. I think I am going to go listen to that Bill Withers classic: Grandma’s Hands
Veroni -The Italian Charcuterie The newest charcuterie party tray of Veroni is the “Must Have” for the holiday season. Veroni, the only Italian charcuterie importer in the US, brings the Italian spirit to your holiday gatherings with its finest charcuterie. CORREGGIO (Italy), – Veroni is proud to introduce its brand-new Charcuterie Party Tray – a 12 oz maxi tray that includes Italian Salame, Provolone cheese, Italian olives, and artisanal breadsticks. Perfect to kick off any special gatherings, the latest extension of Veroni product offerings brings to American tables the best Italian ingredients in a ready to serve tray that everyone can indulge in. The Veroni family has already brought in the US the concept of the Italian aperitivo with its successful Enjoy AperiTime trays line, a ready-to-share charcuterie board that cleverly combines Veroni cold cuts with cheese, olives, dried fruits, and breadsticks crafted for 2-3 people. This time, inspired by the expression “the bigger the better”, the beloved maker of Italian cured meats introduces one larger version to share with at least six people. What is the best occasion to enjoy a classic Italian aperitivo if not during the holiday season? Veroni has carefully selected each ingredient for its Charcuterie Party Tray to offer a high-quality experience: from sliced Veroni imported Italian salami to Sicilian olives, characterized by a mild flavor, and artisanal breadsticks. “With our new Charcuterie Party Tray, we aim to provide US consumers with a delicious, ready-
to-enjoy grazing board to share during home or office gatherings”, explains Emanuela Bigi, marketing manager of Veroni. “In Italy, cheese and charcuterie boards are traditionally linked to happy time spent with family and friends while enjoying good food and fine wine – the ‘Italian way to party’ that we would like Americans to experience through the high quality of our products.” The latest additions to Veroni’s offering include their full of flavor and protein Snack line that comes in a practical and easy to open packaging with 2oz of products to bring anywhere for every moment of the day. The four pairing variations of the line combine mild or spicy Italian salame with provolone cheese, dried fruits like apricots or cranberries and breadsticks. The line has been designed to recharge batteries everywhere - at the office, at school or after gym. Since 2016, Veroni’s goal is to offer to the American market a large range of charcuterie 100% Italian made with their different lines. Veroni is an Italian company that offers genuine Italian-made products to the USA, including prosciutto, salami, mortadella and other fresh, cured meats. The company was founded in 1925 by the five Veroni brothers, in the small town of Correggio in Emilia-Romagna, Italy. With the establishment of their headquarters in Logan, New Jersey in 2016, Veroni branched out to the USA market. Veroni guarantees product authenticity and high-quality by importing 100% Italian made salumi into the USA, which are sliced and packaged at the local facility to preserve their flavors and aromas. Now, with over 40 distinct products available in supermarkets and grocery stores nationwide, Veroni expects to continue growing and providing their traditional family recipes to the USA. December, 2021 ~ SEASON’S EATINGS | -11-
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Sweet & Savory Chicken Submitted by Lisa Webb Courtesy of RealHealthyRecipes.com
Has your chicken dinner repertoire gotten a little boring? Liven things up with this tender, savory, sweetand-sour-y, flavorful chicken dinner recipe! This recipe serves up chicken thighs that are browned on the outside and seeped in flavor on the inside. Tender carrots and celery are enjoyable, tasty bites served alongside the chicken. Serve a vibrant green salad to complete this meal – made with spinach or kale. Enjoy! What you need Servings: 8 3 lbs boneless, skinless chicken thighs Sea salt and black pepper 2 Tablespoons olive oil 1 yellow onion, chopped 4 carrots, halved lengthwise and sliced 4 celery, sliced 8 garlic cloves, minced
¼ cup coconut palm sugar 1 cup dry red wine ½ cup apple cider vinegar ½ cup fresh squeezed orange juice ¼ cup sliced almonds
Instructions
skillet.
1. Wash the chicken and pat dry. Season both sides with sea salt and black pepper. Heat the olive oil in a large skillet over medium high heat. Add the chicken and brown each side, about 5 minutes. Transfer the chicken to a clean plate and drain the
2. Add the onion, carrot, celery and garlic to the skillet and cook over medium high heat for about 8 minutes, until browned. Add the coconut palm sugar, wine, vinegar, orange juice and sliced almonds. Bring to a boil. 3. Add the chicken back to the skillet and cook, partially covered, for 35 minutes, or until cooked through. Remove the cover and cook for a few minutes longer, until the sauce has thickened. Serve warm. Enjoy!
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Holiday Sweets Made to Share
(Family Features) Among the decorations, gifts and gatherings of loved ones, there’s perhaps nothing quite like family favorite foods that call to mind the joy of the holidays. Whether your loved ones relish building gingerbread houses or dining on an all-in feast, looking forward to annual traditions is part of what makes the season so special. This year, you can add to the fun with a new annual activity by creating a delightful dessert with the help of little ones and adults alike. With an easy recipe like Peanut Butter Saltine Candy that calls for just a handful of ingredients, you can get the whole family involved in the kitchen. Ask your little helpers to measure out ingredients while a grownup prepares the pan and uses the stove. Once the base is finished baking, call the kids back to sprinkle chocolate chips and peanut butter chips over the top. After your candy creation is -14- | SEASONS EATINGS ~ December, 2021
cooled, just break it into pieces meant to be shared with the entire family. An added benefit: all can enjoy the nutrient-rich flavor of peanuts, which rise to superfood status by delivering 19 vitamins and minerals and 7 grams of protein per serving. Find more holiday recipes at gapeanuts.com. Peanut Butter Saltine Candy Yield: 45 pieces Nonstick cooking spray (butter flavor) 1 sleeve (4 ounces) regular saltine crackers 1/2 cup butter 3/4 cup creamy peanut butter 1 cup granulated sugar 2 cups milk chocolate chips 1/2 cup peanut butter chips 1/2 cup rough chopped, dry roasted peanuts Preheat oven to 400 F. Line 10-by-15-by-1-inch pan with aluminum foil. Spray foil with nonstick cooking spray then lay
saltines flat in single layer on prepared pan. Set aside. In heavy duty, 1-quart saucepan over medium heat, combine butter, peanut butter and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes. Remove from oven and sprinkle chocolate chips over saltines. Let cool 3 minutes then spread melted chocolate completely over saltines. Sprinkle peanut butter chips evenly over chocolate. Return pan to oven 1 minute to soften chips. Pull pointed tines of fork through softened peanut butter chips to partially cover chocolate. Sprinkle chopped peanuts on top, gently pressing into candy. Let cool on rack about 15 minutes then place in freezer 3 minutes. Remove from freezer and break into pieces. Store in airtight container.
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Add Cheer to the Holidays With
(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese. Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort. Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from -16- | SEASONS EATINGS ~ December, 2021
dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions. Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.
Vegan Stuffed Mushrooms
Prep time: 20 minutes Cook time: 20 minutes Servings: 4
12 button mushrooms 2 tablespoons olive oil, divided 1 large sweet onion, diced 2 medium zucchinis, diced 4-6 sun dried tomatoes, chopped 2-3 garlic cloves, minced 1 large handful spinach 1 pinch rosemary salt, to taste freshly ground black pepper, to taste 1 pack Violife Just Like Cheddar Shreds
Cheesy Plant-Based Appetizers
finely chopped chives Preheat oven to 350 F. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.
Vegan Brussels Sprouts Fritters
Prep time: 20 minutes Cook time: 10 minutes Servings: 8 35 3 1/4 2 1
ounces Brussels sprouts green onions, finely chopped cup gluten-free all-purpose flour teaspoons salt teaspoon black pepper
pink pepper 1 teaspoon paprika 1/4 teaspoon garlic powder 1 flax egg (2 tablespoons flax and 2 tablespoons water) 1 pack Violife Just Like Cheddar Shreds 2-4 tablespoons olive oil mint, roughly chopped Wash Brussels sprouts and finely slice. Place in bowl with green onions. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.
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They Are“Nacho Avera in Downtown Spartanburg, South Carolina, adds quirky twists to classic bowling fare, using ingredients you don’t typically find at a bowling alley. Just look at their nachos, for example. The Triple Pig Nachos substitute chips for house-made pork rinds that are then topped with smoky pulled pork, crispy pork belly (hence “triple pig”) and all your nacho favorites like tomatoes, jalapenos and melty cheese. You won’t find a porkier set of nachos anywhere!
Greek Shrimp Nachos Flora-Bama Yacht Club The Flora-Bama roadhouse is right on the Florida/ Alabama state line, where Orange Beach, Alabama, meets the outskirts of Pensacola, Florida … hence the name “Flora-Bama.” The Flora-Bama has been around since the 1960s and is often labeled the “best beach bar in the country.” Their drool-worthy Greek Shrimp Nachos are comprised of fried wonton chips smothered in a spinach-feta-cream sauce and topped with grilled Gulf shrimp, tomatoes, crumbled feta, Kalamata olives, peppadews, banana peppers, green onion and red onion.
Cannoli Nachos Natty Bumppo’s
Triple Pig Nachos UnderPin Lanes ‘N Lounge
This upscale bowling alley and cocktail lounge -18- | SEASONS EATINGS ~ December, 2021
Natty Bumppo’s, a newer restaurant in Cooperstown, New York, is already making a name for itself, which isn’t hard to do when you serve Cannoli Nachos. They’re the only dessert nacho dish in our roundup, and we think these are pretty special. Topped with fresh cannoli cream, chocolate chips and the perfect drizzle of dulce de leche, you’ll never know what your nachos were missing until you try this! If you think, “The perfect dessert nacho dish doesn’t exist,” Natty Bumppo’s might just prove you wrong!
age” Snack Destinations Virginia, puts a West Coast twist on classic nachos. Their Crab Nachos use homemade potato chips instead of tortilla chips and are topped with a generous portion of lump crab meat, as well as Monterey cheddar cheese, pico de gallo and chipotle aioli.
Crawfish Nachos Mr. King Cones In Lafourche Parish, Louisiana, also known as Louisiana’s Cajun Bayou, Bayou Lafourche is a chef’s personal pantry. No matter where you go, you can always ensure you’re being served the freshest seafood. Mr. King Cones in Raceland is no exception. They may be a small drive-thru eatery, but their food packs a big punch. Their popular Crawfish Nachos feature Doritos (what?!) topped with a special cheese sauce and fresh crawfish — a truly local delicacy.
Crab Nachos Café Del Sol
Basted Nachos Gettin’ Basted This BBQ joint in Branson, Missouri, will have you rethinking everything you thought you knew about BBQ. Instead of low and slow, they cook their meat hot and fast. Their numerous food-championship titles are proof that their method, though atypical, provides delicious results. Their Basted Nachos are made with wonton chips that are covered in their famous BBQ pulled pork. The pork is then topped with jack cheese, onionpenos (fried onion straws with a KICK!), dry slaw and green onion. (Note from Mindy as she edited – and drooled over – this release: Best appetizer ever. She’s been known to coordinate a press trip to Branson just to have an excuse to take people to try these!) I may be MBPR’s resident vegetarian, but even I can get behind a plate of these Basted Nachos!
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This California-style restaurant in Winchester, December, 2021 ~ SEASON’S EATINGS | -19-
Nachos ...Cont. Crabby Chips Deanie’s Seafood Located in Metairie, Louisiana, Deanie’s Seafood is known for serving generous portions of fresh Louisiana seafood that have been flavored with their signature Creole seasonings. The Crabby Chips are their version of nachos, featuring fresh fried potato chips blanketed by jumbo crabmeat in a seasoned queso sauce. Sour cream and pickled jalapeño complete the mouthwatering dish.
Moe Tachos
Moe’s Original BBQ Though Moe Tachos aren’t an official menu item at this restaurant in downtown Mobile, Alabama, everyone who walks in the door knows you can just ask for Moe Nachos with tater tots instead of chips and your life will be instantly changed for the better. So … what are Moe Tachos? Tater tots + nachos = tachos. It starts with house-fried tater tots that are then topped with baked beans, pulled smoked pork (or chicken!), nacho cheese, red onions, pickled jalapenos and Alabama’s famous white BBQ sauce. This is one of only a few Moe’s locations (the restaurant has locations throughout the U.S.) that serves tachos, but after hearing about them, MBPR fully backs EVERY Moe’s location serving up hot, delicious plates of tater tots slathered with cheese and meat. -20- | SEASONS EATINGS ~ December, 2021
Cinnamon Apple Cake Easy recipes made with simple ingredients that will keep you full, happy, and within your budget! INGREDIENTS 2 cups all-purpose flour 1 large apple, peeled and chopped 1 cup vegetable oil 1 cup dark brown sugar 1/2 cup granulated white sugar 1/2 cup walnuts, chopped 2 large eggs 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Directions Preheat oven to 350°F and lightly grease a 9-inch round cake pan. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined. Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. Enjoy!
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the Best Pizza in America Why cook when you can just have pizza? Not just any pizza - but the best pizza around? Pittsburgh’s own Caliente Pizza & Draft House won the title of Best Pizza in America at the 2019 World Pizza Championship in Parma, Italy with the “Mee-Maw” pizza. Because of the pandemic, still own that title as of today. As a family-owned and operated business by Nick and Angie, Caliente is revitalizing Pittsburgh communities with its six local locations, (soon to be seven). Here is his story: “My first day in the pizza industry was in 1996 at a pizzeria in Hampton Township, not far from my home. While making my very first delivery, I wrecked my car. Fortunately, my mother was able to lend me hers so I could finish the shift and save some face. Rather than get me down, though, the moment taught me two important lessons: Keep doing your best, even when life throws obstacles in your way, and you can always rely on your family. We follow those lessons here at Caliente Pizza & Draft House, where roadblocks don’t stop us from following our dreams, and everyone is part of our ever-growing family. The journey didn’t happen overnight. It included long nights on Pittsburgh’s famously confusing roads, hard experiences and valuable insights from managing corporate chain stores, a side gig as a mailman and juggling five jobs at one time for -24- | SEASONS EATINGS ~ December, 2021
years. Over the years, I knew my hard work would eventually pay off. Through it all, I knew that I loved pizza. I knew I wanted it to be my life — and on my own terms — so, truly, it wasn’t a hard choice to open Caliente’s first location in 2012 which started on a handshake with no money. Now that I had a deal in place, my wife and I got to work. Our families were so excited we were about to get our shot at our dreams. They came in every night and doubled as our taste testers. We crafted our recipes from their advice, my professional knowhow and personal love for a good slice of pizza. The food was there, but everyone opens a pizza shop and says that they have the best pizza and I did not want to be that guy, so we still needed a way to stand out. We needed beer. Not for ourselves, of course — we had a business to run — but we were able to corner the craft beer market, becoming known as the place to go for hard to source specialty drafts
and bottles of brew from around the country and across the globe. And then, people started to notice the pizza. After we became recognized as the best new pizza place in the city, Caliente exploded. We took our product on the road to the industry events, my childhood friend joined our team (bringing years of fine-dining expertise), and not uncoincidentally, we won the Best Pan Pizza in the World with the Quack Attack duck pie at the 2016 International Pizza Expo. Many many awards followed. We’ll keep doing our best to get better and keep Pittsburgh on the global pizza map, as we now also represent our city with The World Pizza Champions Team, made up of elite pizza makers from all over the world. Caliente’s just getting started. Current Locations: Bloomfield 412•682•1414 Hampton 412•486•1010 Mount Lebanon 412•344•5566 Aspinwall 412•784•1010 Monroeville 412•457•8777 Sewickley 412•528•9111 https://pizzadrafthouse.com/
Submitted by Meredith Shirk & Svelte Training
Submitted by Beth Ayers, Missouri Subscriber
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Traditional Meals Given Creative Twists Try a reimagined recipe for Jambalaya “Jewish Style,” a steaming bowl of Texas Chili (you control the burn) or a French Bouillabaisse, but without shellfish. Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style puts a creative spin on traditional dishes, with an eclectic assortment of mouth-watering meals that can all be prepared in a kosher kitchen. The result is a diverse anthology of recipes that will appeal to broad audiences everywhere — Jewish and otherwise. Deep Flavors is perfect for those who love cooking, whether traditional Jewish, or reinterpreted international, regional American and vegetarian favorites, including creative new recipes applying familiar flavor profiles. This unique cookbook features an abundance of tempting dishes, appetizers, main courses and desserts, drawing from many cultures, plus helpful tips ranging from how to source ingredients to proper preparation. “Cooking is worth some effort and attention to detail,” Horwitz writes. “The positive reactions from family or guests, as well as your own enjoyment, will make it worthwhile.” “Effort” and “attention to detail,” however, don’t have to equate with “difficult.” In fact, throughout Deep Flavors, Horwitz shares his wisdom for breaking recipes into simple steps — and how to do some of this prep work well in advance so that delicious meals can be served even with a hectic schedule. Horwitz, an attorney and CPA by trade, explained in an interview with Today’s CPA that, “My approach to cooking is really an extension -26- | SEASONS EATINGS ~ December, 2021
of what I do in my professional practice. I solve problems. One of the ‘problems,’ at least in my house, is that since we maintain a kosher house, but eat eclectically, is how to convert recipes so that they are kosher …” Horwitz’s Texas State Fair Blue Ribbon-winning Spinach/Mushroom Lasagna, for instance, is a completely original vegetarian lasagna accessible to Jews and vegetarians, with a unique twist on ingredients that gives it a complex flavor profile. Even recipes for classic foods such as brisket and roast turkey contain newly imagined taste combinations and techniques to elevate them while maintaining recognizable hallmarks of each dish. Another recipe that epitomizes the standard set by Horwitz, yet remarkably simple to execute, is the Dill French Toast: savory, unique, and delicious. Horwitz’s ultimate goal was to create recipes that are readable and easily followed by anyone with a basic knowledge of cooking. He provides detailed instructions with enhanced explanations and alternatives, helpful for both the novice and the more experienced cook. With 52 years in a general tax and transaction practice as a CPA and lawyer, Ken Horwitz has a creative and focused approach to finding and fixing problems — a skill that translates well to the development of and modification of recipes To learn more, please visit www.deepflavorscookbook.com, or follow the author on Facebook at https://www.facebook.com/kenneth. horwitz.73. Deep Flavors is available for purchase on Amazon or the author’s website.
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Vegan Pumpkin Soup This recipe is filled with nutrients and not to mention it’s easy and fun to customize! All you need is: • a “few” pepitas (a type of pumpkin seed) • 2 tsp thyme • 2 cloves garlic • 1/2 onion (diced) • about 1 Tbsp EVOO • 1 can pumpkin puree • 3 cups vegetable broth • pinch of salt & pepper (to taste) 1.
Heat olive oil over medium heat
2. Sauté onions and garlic until soft 3. Add thyme and toast for 3-5 minutes (or until it becomes fragrant) 4. Add pumpkin puree and broth 5. Bring to a boil 6. Once boiling, set to low heat and cover 7. Simmer for 20 minutes (stir occasionally) 8. Add soup to blender and blend to your preferred consistency 9. Pour into bowl(s) and garnish with pepitas 10. Eat and Enjoy!
THC Infused Lava Cakes
• ½ cup butter • Incredibles 1:1 Black Cherry Choc olate Bar • 4 oz semi-sweet chocolate chips • ¼ cup flour • 1/3 cup powdered sugar • 2 eggs • 2 egg yolks • Cocoa powder
1. Preheat oven to 450°. Butter and lightly coat 6-ounce ramekins with cocoa powder. Set the ramekins aside on a baking sheet. 2. In a double boiler over simmering water, add butter, semi-sweet chocolate chips and desired dose of Incredibles 1:1 Black Cherry Chocolate Bar. Stir until fully melted and set aside. 3. Sift flour and powdered sugar into a medium bowl and in a separate bowl, whip eggs and egg yolks together. Combine whipped eggs and chocolate mixture to the bowl with flour and powdered sugar. 4. Pour batter into ramekins and bake for 12 -28- | SEASONS EATINGS ~ December, 2021
minutes. 5. Let the cakes cool in ramekins for 1 minute, then cover each with and inverted plate. Carefully turn each cake over, lightly cover with powdered sugar and let stand for 10 seconds. Submitted by Emma Anderson, Assistant Account Executive emma.anderson@wickedcreative.com
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Amaze Guests with Great Grape Appetizers A
FAMILY FEATURES
long with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers. Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table. As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down. Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.
Tricolor Grape Pizza with Goat Cheese and Thyme
Prep time: 20 minutes Cook time: 10 minutes Servings: 6 1 pound prepared pizza dough flour 2 1/2 tablespoons extra-virgin olive oil 2 cups halved green, red and black California grapes 2 tablespoons fresh thyme leaves 1/4 cup coarsely chopped walnuts 2 ounces fresh goat cheese, crumbled 2 tablespoons freshly grated Parmesan cheese freshly ground pepper, to taste Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F. On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings. Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes. Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm. Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.
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Tricolor Grape Pizza with Goat Cheese and Thyme
Easy Grape Compote
Prep time: 5 minutes, plus cooling Cook time: 20 minutes Servings: 6 4 cups black or red California grapes 3 tablespoons granulated sugar 2 strips fresh lemon peel 1/4 teaspoon sea salt 2/3 cup water 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 1/2 teaspoon unsalted butter 1 teaspoon high-quality balsamic vinegar (optional) In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender. In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool. Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks. Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.
Smoked Chicken and Grape Bruschetta
Smoked Chicken and Grape Bruschetta
Yield: 24 pieces 3 cloves garlic, minced 1/2 cup extra-virgin olive oil 1/4 teaspoon salt 1 French bread baguette 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips 1 1/2 cups red, green or black seedless California grapes, halved 12 ounces fontina, port salute or Monterey Jack cheese, grated 1 tablespoon chives, snipped 1/2 teaspoon freshly ground black pepper
Preheat broiler to 550 F. In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler. On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese. Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper. Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.
Easy Grape Compote
Festive, Fruitful Decor Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table: n Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces. n Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement. n Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs. n Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick. n Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.
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Effingham Illinois is To a Next Hallmark Movie Nieburgs Steakhouse is the place to go if you aren’t into cooking for the holidays. This homey, family-friendly steakhouse serving surf ‘n’ turf, burgers, pasta & down-home American mains is open for breakfast, lunch and dinner. They continue to prepare all their dishes “made-fromscratch” just like their grandmother taught them many years ago. Niemerg’s opened in 1978 under the leadership of two 23 year old kids. They were high school classmates who learned as they grew, worked countless hours and are still leading the crew today. Known for their delicious homemade pies, Nieburgs sells an average of 1000 pies per week. The Coconut cream is their signature pie, selling the most any given week. They are open for business from 7:30 a.m. to 9:30 p.m. Online orders are available online. For more information or to make reservations, visit http://niemergssteakhouse. com/
The downtown area is decked out with thousands of lights and shops are open for last minute shopping. Favorite Things has so many unique items not found elsewhere. But hurry as they will close around noon Dec. 24. Beanstalk Boutique is a personalization boutique, also with “one-of-a-kind” gifts. They feature decorated Christmas cookies, a great stocking stuffer. -36- | SEASONS EATINGS ~ December, 2021
op Choice for e Destination
The Holiday Inn is a fantasy world of glitter and Christmas cheer this time of year and worth the trip just to see their displays. The joining Keller Convention Center is using the theme of “Frozen” this year. It is open to the public during the day when there are no private parties reserved in this area. With an indoor swimming pool and restaurant on the premises, it is tempting to just relax in luxury right here. For more information and to make reservations, call 217-5407777 or visit online at https://www. ihg.com/holidayinn/hotels/us/en/effingham/mtoef/hoteldetail When you arrive in town, you will be greeted by the huge 198-ft. tall silver cross beside I70 reminding us to remember the reason for the season! Merry CHRISTmas! December, 2021 ~ SEASON’S EATINGS | -37-
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