Fall spread for you morning toast? Try an old fashioned favorite - apple butter aka bread spread; made by the Rise'n Roll Amish Roll Bakery, Indiana. This is just one of the many authentic Amish handmade food products they make. Their apple butter is made without sugar, relying on local honey for the sweetness. The bakery also makes seasonal flavors like pumpkin & peach butter. This is a good pantry staple.
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Pretzels are commonly thought to have originated in Bavaria, but believe it or not—they can be traced back to the days in Roman times. A legend says that the crossed ends represent arms folded in prayer.
Have you ever made pretzels? This is one treat that is so easy to make; just allow one hour for the dough to rise. Pretzels are the must have snack at your Oktoberfest party or you can stack them up on dowels and take-along to a weekend tailgate. Mustard. Optional.
Hot Baked Pretzels Recipe
Recipe by George Hirsch | Makes 12 large pretzels | chefgeorgehirsch.com
1 teaspoon brown sugar
4 teaspoons active dry yeast
1 1/4 cups warm water, 120 degrees F
4 1/2 - 5 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 Tablespoon Olive oil
For Pretzel Wash:
1/2 cup baking soda
4 cups hot water
For The Topping:
1/4 cup kosher salt
Optional Additional Toppings: caraway seeds, sesame seeds, Parmesan cheese
In a small bowl, dissolve yeast and brown sugar in warm water. Let yeast bloom for 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the dough is too wet add the remaining 1/2 cup a flour a little at a time. Knead the dough until smooth and it comes off the sides of the bowl cleanly about two minutes; then remove to a floured board and knead for a total of about 4-5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place (about 80 degrees) until doubled in size, about 45 minutes to 1 hour.
Preheat oven to 450 degrees F.
In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a large lightly floured cutting board and divide into 12 equal pieces. Roll each piece into a rope about eight inches in length, and twist into a pretzel shape. With a large skimmer, dip each pretzel dough into the baking soda solution and back on cutting board, top each pretzel with salt and any other optional topping.
Place pretzels on a greased baking sheet, bake for 8 minutes, or until browned.
chefgeorgehirsch.com | From Adventures in Grilling Cookbook, by George Hirsch with Marie Bianco.
This Friday, July 15th at 2:39:36 am (EDT) the moon will be in it's full phase. The July full moon is aka "Hay Moon' and 'Buck Moon'. You say you will be sleeping? Before you nod off under the brightness in the sky, you may want to consider the magical occurrences that take place during a full moon. I'm not talking folklore like werewolves or the loony effect on human or animal behavior—I'm referring to the making of a great artisanal cheese.
One Monday night in February under a full moon, using milk just coaxed from the cow, Tim Welsh and Pat Ford decided to skip the pasteurization process and stay up late to make cheese, while the milk was most fresh. After letting it age 60 days (a federal health requirement for unpasteurized milk cheese) and giving it a final approving taste test, they named the cheese Beehive's Full Moon Cheddar and hit the market running. The cheese is made with clean, raw milk from Wadeland South Dairy. Full Moon Cheddar carries earthy flavor undertones that reflect the unique four season climate of their farm in Utah.
Celebrate this lunar phase with a full moon late night picnic. Serve Beehive Full Moon Cheese—a Good Stuff pick—with my spiced nuts, a good crisp rose, and sliced crunchy baguette bread. Just kick back and enjoy the magical power of the summer solstice.
The Maitre Chocolatier.
Easter is meant to be enjoyed for grownups too, especially when it comes to sharing good chocolate. Knipschildt chocolate quail eggs are made with more than cleaver packaging, containing exceptional chocolate. Ritz Knipschildt, award winning Maitre Chocolatier was born and raised in Odense, Denmark and his roots run strong in his traditional craft. Fritz creates top quality artisan chocolates and confections using classic recipes delivered with a modern twist. Fritz worked as a chef in Denmark, Spain, France + New York before opening Knipschildt Chocolatier in 1999, creating somewhat of a chocolate cult following.
Fritz tips: do not refrigerate chocolate + chocolate are best eaten at room temperature.
In honor of Carnevale di Venezia 2011:
A big part of every evening in Venice begins with an elaborate array of appetizer size portions served on small plates, like tapas or as the Venetians call it cicchetti (chi-KEH-tee).
This style of entertaining is such a pleasant way to enjoy an evening with family and friends. In place of the typical ‘big roast’ dinner party, it’s easy to put together a last minute ‘cicchetti’ menu which can be prepared ahead of serving. Many of the food items are probably available right in your own pantry or refrigerator. Serve buffet style.
Grand Canal, Venice Italy
Venetian Cicchetti Menu
- Deep-fried mozzarella cheese, Gorgonzola, calamari, artichoke hearts and anything that can be put on a toothpick.
- Crostini (little toasts) is also popular, as are marinated seafood, olives and prosciutto with melon.
- Meat and fish bites are ideal and with grapes, figs and fennel for a perfect mix.
- Bite size meatballs, hard boiled eggs with anchovies, fried vegetables
More traditional items can include; moscardini (tiny octopus) with polenta, soppressa and toasted bread with creamed cod, and sardines cooked and marinated with onions and vinegar, flavored with raisins and pine nuts.
Drink
Wine is the drink of choice. Serve your ‘house’ red or white wine (ombra rosso or ombra bianco) or a small beer (birrino). Pour traditional Venetian favorites such as a Spritz, a refreshing Venice cocktail of prosecco, (Italian sparkling wine) soda and Campari or Aperol bitters.
Dessert
Wrap up the evening by serving sgroppino (lemon sorbet, prosecco with a splash of vodka) or a small glass of Grappa. Top with a typical Venetian sweet such as zaeti, a biscuit prepared with polenta flour and raisins or bussolai buranelli, butter biscuits made in a round shape that are wonderful when dunked in sweet Vin Santo.
