Food & Wine

Inspired by History

Influences from the past inspire a contemporary cuisine

By Rob Young | Photography by Holger Obenaus

Circa 1886’s impressive cuisine is a blend of the best of Charleston, past and present.

By incorporating African, Caribbean, English and French influences, the fare emphasizes the heritage and influences of our port city.

“I think that in this technologically advanced world, we’re all connected to everything but each other,” says chef Marc Collins.

“Circa 1886 offers a chance to come in, enjoy your food, and to have a walk through our garden—to take a walk through our culinary mind, so to speak—to reconnect to the basics of life.”

Collins embraces the mission, inspired by the city and restaurant’s setting inside the Wentworth Mansion. Built in 1886 during the post-Civil War era, the building remains one of Charleston’s most prominent properties. Once the private residence of Charleston cotton merchant, Francis Silas Rodgers, the mansion survives as an example of the Second Empire style. The interior includes hand-carved marble fireplaces, complicated woodwork and plasterwork, specially crafted crystal chandeliers, and mahogany, oak and walnut finishes. A bas-relief cornice above the dining room displays a sculpture of a cotton plant, speaking to the past and Rodgers’ trade.

The restaurant, itself, was the mansion’s original carriage house. The heart-of-pine floors and large windows enable the building to retain its character. Coffered ceilings and wainscoting help create a cozy, dining space. The arched booths, set alongside one of the walls, provide a place to relax. Circa 1886’s neutral color palette does not distract or overwhelm; it fixes the emphasis squarely on the content provided by this Forbes Four Star and AAA Four Diamond-rated restaurant.

“I still try and pull from what this place would have been like 200 years ago,” Collins says. “It’s a huge influence: the French Huguenots, the West Indian spices that came through, the Caribbean, the African influences. All those things were coming through here. Charleston became a melting pot—what I consider the first New Orleans, so to speak. I think, in its own right, it has its own flavor, just like New Orleans.”

An Erie, Pennsylvania, native, Collins started at Circa 1886 in 2001. He came of age early, assuming his first chef job at 23 at the Fairmount Hotel, an AAA Four Diamond hotel restaurant. Before Circa 1886, he spent 10 years in San Antonio focusing on French and Creole fare.

Like the restaurant, Collins is not showy or strident. His approach is unobtrusive, and likely undervalued. The press that given other Charleston chefs and restaurants sometimes eludes Circa 1886. Not that Collins feels slighted. Among those who eat well in Charleston, the chef’s abilities are fully appreciated.

In fact, Collins has an unparalleled distinction: He founded the Charleston Food and Wine Festival in 2006. The festival has rapidly evolved into one of the country’s best food events, attracting prominent guest chefs, national media figures and, just last year, more than 19,000 visitors. For his contribution, the festival annually awards a medal in Collins’ honor.

“It’s very humbling. I always said I wanted a James Beard award when I started cooking,” Collins says. “So having the Wine and Food Festival is like having my James Beard moment. I did it for the greater good of Charleston, so that everybody could be busier and get more attention and notoriety.”

Collins pays his respects to the region with every meal. A plantation rice bread roll references South Carolina’s role as a chief exporter of rice during the 18th and 19^th centuries. The rolls tear gently apart and are best when brushed with a whipped butter olive oil and dots of red salt.

Collins’ menu receives two major refreshes each year and will be revised again following Restaurant Week in January. But three constants remain: a plate of three artisanal cheeses, soufflé and a signature antelope dish.

Premium, lean-cut antelope is like veal in texture and taste. Circa 1886’s current incarnation takes on a peppery tone, which benefits from a French onion sauce and burgundy braised vegetables. It’s not gamey or particularly rich, just delicious and comforting.

The manner in which the antelope is cooked suggests an historical framework. “It hearkens back to a classic French dish,” Collins says.

The seared beef tenderloin references the past, too, served alongside sweet and creamy Pencil Cob grits from Anson Mills. Add a poached egg and whisky sauce, as Circa 1886 does, and the dish assumes a high-octane, breakfast-for-dinner appeal.

Meantime, Circa 1886 plums the sea, serving plump vanilla-scented scallops and a Carolina flounder. It’s heaped with delicate chestnut mousse, which quickly melts after a ladling of a sweet parmesan verjus broth.

But Collins mixes it up, too, making asparagus buttermilk ice cream—much better than it sounds—with smoked salmon roe, malt and pickled red onions. It’s a fun, crisp appetizer, almost like pistachio in flavor.

Knowledgeable servers are quick to suggest a glass or bottle from Circa 1886’s 250-bottle wine list, stored in the original wine cellar of the Wentworth Mansion. Desserts are events in themselves. Collins’ blueberries and cream soufflé is accented with a vanilla bean anglaise and a dollop of lemon icebox ice cream. Sweet potato donuts, filled with cinnamon pastry cream and finished with a pecan praline glaze, are a worthwhile indulgence. It’s doubtful anyone would have dreamed of such a dessert in 1886, but it’s pretty dreamy now.

In sum, Circa 1886 isn’t entirely beholden to the past. Rather, the restaurant uses it as a road marker to guide its future.

FOR MORE INFORMATION

Circa 1886
149 Wentworth Street
843-853-7828
Hours: 5:30-10 p.m. Mon.-Sat.
www.Circa1886.com

Food & Wine

Crush Camp

A wine writer tries his hand at grape-harvesting

By Robert Calvert

Rumbling slowly up the mountain in the swaying van that October morning, I tried to imagine how the scene outside the window must have appeared to Peter Newton 35 years ago— before he cut the switchback road up the slope, planted vineyards and created his eponymous winery.

Most of Spring Mountain remains in its natural state even today—thickly forested, with trees stretching skyward and a tangle of undergrowth choking the way at ground level. Climbing up the mountain on foot three decades ago, Newton must have had a tough time seeing much of anything.

In the 1970s most Napa wine was grown on the valley’s broad floor, where viticulture was comparatively easy. But Newton and his wife, Su Hua, believed that mountainside fruit would develop the rich flavors required to make great wines, notwithstanding the difficulty of tending vines and harvesting grapes in such places. In 1977, the Newtons purchased a square mile of “tumbling slopes overlooking the Napa Valley” and set out to test their vision.

The test was successful. Newton Vineyard has become one of Napa County’s leading wineries, producing tasty red wines from grapes grown on its Spring Mountain estate, as well as yummy Chardonnays from vineyards in the Carneros region farther south.

I was ascending Spring Mountain to attend Crush Camp. Newton Vineyard had invited several writers from around the country to tour the winery, chat with winemaker Chris Millard, and pick grapes. We were advised to bring comfortable shoes and clothing “appropriate for the outdoors.”

Arriving at our destination we descended from the van and looked around. The mountain view was splendid. Otherwise, there wasn’t much to see—a drive leading to the private Newton residence, not visible from our location; a grass bocce ball court; the narrow road continuing on up the mountain to the highest vineyard block; a small office building; and a loading dock, the winery entrance.

Most of the winery is underground, its roof covered with several feet of soil on which Su Hua Newton planted an English parterre garden. The cellars also are underground, of course; we had passed their entrance on our way up.

Our tour of the winery and discussions with Chris Millard were fascinating, but the highlight of our visit proved to be, not surprisingly, our session picking grapes.

We were to harvest a block of Merlot. We rode down to the block in question and gathered around Millard and his vineyard manager as they explained what was up.

Millard gave each of us a small curved knife called a cuchillo, a safety glove and a plastic box roughly 30 inches long by 18 inches wide. He explained that we were to reach into the vines, place our gloved hands underneath the clusters of grapes, cut them loose with the cuchillo and place them in our boxes. When the boxes were filled, we were to carry them to the end of the row and deposit their contents in a large bin that had been left there earlier by a tractor. Then, we were to head back down the row to continue where we had left off.

Our training complete, we set to work.

A moment’s reflection will suggest that picking grapes might not be easy work, especially for a tall, out-of-shape wine lover unaccustomed to stooping to grape level for hours on end and carrying boxes of grapes around on mountain slopes.

The interesting thing about the harvesting exercise was learning about quality control. Some of the grapes on the vines had been spoiled—nibbled by birds or dried by the sun. Some hadn’t ripened properly. We had to make judgments about the quality of the grapes as we worked. If too many grapes in a cluster were spoiled, we were to drop it on the ground. Only the best clusters could go into our boxes.

This was only the first step in the quality process. The grapes we picked were examined by experienced sorters before they were crushed.

We continued working for about an hour. (It seemed longer.) We more or less filled the large bin by the time we were done, having harvested about half a ton of prime Merlot grapes.

Crush Camp was not all hard work. In addition to picking grapes, we managed to dine well, consume some outstanding wine and play bocce.

Taste Tests

Newton is an artisanal winery that has a commitment to sustainable agriculture and natural winemaking techniques. One example of this commitment is Newton’s production of unfiltered wines.

During fermentation and ageing, wine is full of tiny particles—fragments of grape skin, yeast cells, etc. Winemakers often filter wine to remove them. Unfortunately, filtration also can remove flavor. Alternatively, winemakers let particles settle naturally and then pump the clear wine from the barrels, leaving the residue behind. This increases costs but produces better wines.

Rich purple in color, the 2008 Newton Vineyard Unfiltered Cabernet Sauvignon ($60) has a bouquet of dark fruit with a fragrant halo of pepper, oak, crushed green leaves and tobacco. On first sip, one notices juicy, mouthwatering fruit with evanescent licorice and spices. Oak flavors become apparent after a few minutes, as do tobacco nuances. A lush texture and tasteful acidity make this an excellent partner for food— especially steak.

The 2007 Newton Vineyard “The Puzzle” ($80) is somewhat lighter and more melodious in flavor than the Cabernet Sauvignon. A Bordeaux-style blend comprising Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc, it is a rich, dark Burgundy color with a bouquet of tart fruit that introduces flavors of raspberries, Bing cherries, plums, blueberries and red apples amid elements of bitter chocolate, pepper, cedar and oak. It is moderately tart with discrete tannin and a good mouthfeel. This is a wine that just keeps getting better and better as one sips.

The 2008 Newton Vineyard Unfiltered Chardonnay ($60) is classic California Chardonnay. Pale straw in color, it offers an enticing bouquet of fresh fruit and honeyed oak. The lush flavor is rich, round, golden and focused—like the voice of a Puccini heroine (Lauretta in Gianni Schicchi, perhaps, or Liù in Turandot)—with pears, figs, and honeysuckle augmented by some vanilla from the oak ageing. It’s delightful.

Food & Wine

Super Food – Almonds

Almonds are a perfect way to stave of those hunger pangs. This super food is convenient, easy to carry, cholesterol free, gluten free and packed with good nutrients. The standard serving of twenty three almonds provides 3.5 grams of fiber, 6 grams of energy packed protein and healthy monounsaturated fats for a measly 160 calories. These factors have proven to significantly reduce coronary heart disease risk factors. That’s good news for everyone since cardiovascular disease is the leading cause of death in the U.S.

These little antioxidant powerhouses contain vitamin-E that helps the body neutralize free radicals by immediately donating the needed electron. The standard serving provides 7.4 milligrams or 35% of the Daily Value of vitamin-E. It also contains a similar amount of polyphenols as a cup of green tea or a cup of steamed broccoli.

Since at least 1400 B.C. almonds have been prized for their flavor, crunch and portability. They are a great snack food, easily carried over long distances. They are great in trail mix and granola but can easily be added to many dishes like a tossed salad, cereal, sprinkled over entrees or as appetizers at parties.

You don’t have to count out twenty three almonds to make sure you are getting the ideal standard serving, about one ounce. Just take a handful, that’s about right. You can also use an ice cream scoop, a shot glass or a quarter cup measure. Production in the U.S. has quadrupled in resent years, so Almonds are plentiful and not too expensive.

Gluten-Free Chesapeake Crab Cakes

Created by: Chef John Csukor
Yield: 8 servings

1/2 cup almond aioli
1/2 cup almond meal
1 teaspoon Old Bay Seasoning
1 egg
1 teaspoon flaxseed, ground fine
1 tablespoon Dijon mustard
3 tablespoons parsley, rough chop
1/4 cup almonds, natural sliced
1 pound jumbo lump crab
32 lemon wedges
Canola oil, as needed
Parsley, finely minced, to garnish

In medium bowl, combine aioli, almond meal, Old Bay Seasoning, egg, flaxseed and mustard. Mix until well blended.

Gently fold in sliced almonds and crab. Form mixture into 16, 1 1/2-ounce cakes. Sear in an oiled sauté pan over medium-high heat for 3 minutes, 1 1/2 minutes per side.

Finish in 375°F oven for 2 minutes.

To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley.

Seared Scallops with Pomegranate Almond Glaze

Created by Celebrity Chef and Bestselling Cookbook Author Robin Miller

Tender scallops nestled in a sauce of sweet and tart pomegranate juice, floral rosemary, and golden brown, wonderfully nutty almonds. Serve the scallops and sauce with rice or couscous on the side and don’t miss a drop of the delectable glaze!
servings 4

3/4 cup pomegranate juice
2 tablespoons sugar
1 tablespoon fresh lime or lemon juice
2 teaspoons cornstarch
1 teaspoon finely minced fresh rosemary
1/2 cup slivered almonds, plus 2 tablespoons
1 tablespoon olive oil
1 1/2 pounds large sea scallops
Salt and freshly ground black pepper
Steamed green beans (optional)

In a small bowl, whisk together pomegranate juice, sugar, lime juice, cornstarch, and rosemary. Set aside. Place almonds in a medium, dry saucepan and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Reserve 2 tablespoons of the almonds for garnish. Add the pomegranate mixture to the remaining almonds and bring to a simmer. Reduce heat to low and simmer 8 to 12 minutes, until sauce thickens and reduces to 1/3-1/2 cup. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Cook 2 to 3 minutes per side, until golden brown on the outside and opaque/cooked through on the inside. Spoon the sauce on a plate and arrange the scallops on top. Garnish with reserved almonds and serve with steamed green beans, if desired

All materials courtesy of The Almond Board of California

Food & Wine

Asparagus 101

For about 2500 years people have been cultivating and debating the medicinal effects of Asparagus. All debates aside, this is definitely a Super Food. It is one of the most nutritionally balanced vegetables on the planet. It has a wealth of nutrients and benefits like fiber, very low sodium and low calories. An asparagus spear has less than four calories, no fat or cholesterol less than a milligram of sodium, lots of potassium and folic acid, vitamins A, C, B6, Folacin and Thiamin. It also contains Glutathione (GSH) which is one of the best antioxidants and anti-carcinogens found in the body.

Asparagus can be steamed, sauteed, roasted or eaten raw. You can even cook it in the microwave. You can store it in the refrigerator for two or three days and even freeze it (after blanching) for up to eight months. Canned, it can be kept on the shelf for up to a year.

Cultivation can be a bit tricky as the plants take about three years to mature in sandy, sweet (alkaline) soil. Then you can harvest them for an average of about fifteen years. Most asparagus is grown in northern climes but some types are available for the South as well, though sandy, sweet soil can be hard to come by in the South.

Asparagus is actually a member of the lily family which includes onions, leeks and garlic. White asparagus is merely spears that have been grown in the dark so they don’t for chlorophyll. Purple asparagus is actually a different plant bred for its color but it turns green when cooked. Here’s a hint: the fiber in asparagus is mainly around the outside so the larger stalks are actually more tender than the smaller ones.

California Asparagus and Mushroom Filled Crepes
1 pound fresh California asparagus, ends trimmed
1 tablespoon unsalted butter
8 ounces button mushrooms, thinly sliced
2 tablespoons unsalted butter
1 small yellow onion
2 tablespoons all-purpose flour
3/4 cup chicken or vegetable stock
1/4 cup heavy cream
1/4 cup Gruyere cheese
Kosher salt and freshly ground black pepper
8 savory crepes (purchased or use the recipe at the bottom)
1/2 cup grated Gruyere cheese, for topping

Savory Crepes

1 cup all-purpose flour
1/8 teaspoon kosher salt
3 large eggs
1 cup milk
2 tablespoons unsalted butter, melted
Additional unsalted butter for frying

Crepes: In a medium bowl, combine the flour and salt; whisk to combine. Make a well in the center of the flour and add the eggs; whisk just the eggs until thoroughly mixed. Slowly and steadily whisk in a little more than half of the milk, while incorporating more and more of the flour from the edges into the batter. (If you add all the liquid at once, the batter will be hard to mix and lumpy.) Once you have incorporated all of the flour, whisk in the melted butter and enough of the remaining milk to make a batter the consistency of heavy cream. Let rest at room temperature for 30 minutes or cover and refrigerate overnight. If you refrigerated the batter, bring to room temperature before proceeding – you may need to add a bit more milk to the batter if it has thickened too much overnight.

Heat a traditional, seasoned, steel crepe pan or 8-inch non-stick sauté pan over medium high heat. Using a pastry brush or paper towel, brush or wipe the pan with a thin film of the melted butter. Add a scant ¼ cup of batter and immediately rotate the pan, lifting it off the heat, so that the batter swirls and forms a thin even layer over the surface of the pan. Place the pan back on the burner and cook until it just begins to brown underneath and the top surface looks set, about 1 minute. Using the edge of a spatula, loosen the edge of the crepe from the pan and flip (your fingers work best at this point!) Cook just until browned lightly,
about 1 minute. Transfer the crepe to a plate. Repeat with the remaining batter — stacking the crepes directly on top of one another when cooked. Crepes will keep tightly wrapped in the refrigerator for 3 days, or frozen for 1 month. Let frozen crepes come to room temperature before separating from the stack.

Filling: Bring a large sauté pan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.

In a medium sauté pan, melt 1 tablespoon of the butter over medium high heat. Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the flour and cook, stirring, until light golden brown, about 2 minutes. Add the stock; bring to a boil, stirring briskly, and cook until thickened,
about 1 minute. Remove from the heat. Add the cream and ¼ cup Gruyere cheese, whisk until smooth. Season to taste with salt and pepper; set aside.

To assemble crepes: Place 2 tablespoons of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms. Arrange 3 asparagus spears down the center of the crepe so that the tips extend just beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling. The crepes should fit snuggly in the dish. Sprinkle the remaining ½ cup grated Gruyere over the tops of the rolled crepes.
Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 minutes. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately.

Additional Tips

Nutrients per serving: calories 493; calories from fat 303; fat 34 gms; saturated fat 19 gms; cholesterol 182 mg; sodium 527 mg; carbohydrate 24 gms; dietary fiber 3 gms; protein 23 gms

Recipe and photo courtesy of the © California Asparagus Commission

for more great recipes visit www.recipedirect.net

Food & Wine

Everyone is Irish on St. Patrick’s Day

March 17 is St. Patrick’s Day, time to hoist a Guinness and eat some corn beef and cabbage. How much do you really know about this Irish Holiday? It was observed as a religious holiday in Ireland for thousands of years. It is now celebrated as more of an international secular holiday showcasing Ireland’s customs and culture. St. Patrick’s Day became a national holiday in Ireland in 1903. Even though it is named after St. Patrick, the patron saint of Ireland, he was not born Irish. St. Patrick was born in England but at the age of 16 was kidnapped by Irish raiders and spent 6 years in captivity. While in Ireland it is said he dreamed of converting the Gaelic Irish who were then mostly pagans, to Christianity. St. Patrick escaped captivity, returned to Britain and after several years of study, returned to Ireland as a missionary. He did indeed convert the Irish.
What is the significance of the shamrock? St. Patrick is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish.

Why green beer on St. Patrick’s Day? When Irish immigrants began settling in Boston, they faced discrimination and chose to show their Irish pride by using the color green to distinguish all things Irish. Personally, I wouldn’t ruin a good Irish beer by adding food color! Stout, which was first brewed in 1759 by the Guinness brewery in Dublin, became the quintessential Irish beer.

Irish people in American began celebrating St. Patrick’s Day in 1762, when Irish immigrants paraded in New York City to celebrate their country of origin
Now the best part — Irish food. Traditional St. Patrick’s Day fare consisted of Irish Bacon and Cabbage but Corned Beef was substituted due to the difficulty of obtaining Irish Bacon. Other traditional foods include Irish Soda Bread, Shepherd’s Pie and Irish Stew. Below are some traditional and updated classics.

Don’t forget to wear your green so you won’t get pinched silly!

Corned Beef with Red Currant-Mustard Sauce

1    boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds)
3    ribs celery, cut into 3-inch pieces
2    medium onions, cut into quarters
2-1/2     cups water, divided
1     bottle (12 ounces) beer
1     pound green cabbage, cut into thin wedges
1     pound red-skinned potatoes, cut into 2-inch pieces
6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds
2     tablespoons butter, melted
       Chopped fresh parsley (optional)

Red Currant-Mustard Sauce
1 jar (12 ounces) red currant jelly
3 tablespoons country Dijon-style mustard

1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and one bottle of beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)

2. Meanwhile, place cabbage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.

3. Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.

4. Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.

Courtesy of The Beef Checkoff

Dubliner Shepherd’s Pie

“Our family loves a hearty shepherd’s pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust.”
- Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland

Potato Topping:
1 1/4 pounds russet potatoes, peeled and cubed
2 tablespoons Kerrygold Irish Butter
1/3 cup milk
1 cup shredded Kerrygold Dubliner Cheese
1/2 teaspoon salt

Filling:
1 pound lean ground beef
2 tablespoons Kerrygold Irish Butter
1 medium onion, chopped
4 small carrots, peeled and sliced 1/4-inch thick
2 tablespoons flour
3/4 cup Guinness Stout
3/4 cup beef stock
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup frozen peas, thawed

Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.

Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.

Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Source: Kerrygold/Irish Dairy Board

For more Irish Recipes visit http:www.recipedirect/Irish Recipes

Food & Wine

Fabulous Holiday Side Dishes

Sweet potatoes, cranberry sauce, stuffing and vegetables are called side dishes but for me they are the main attraction of the holiday table. I have included some of my favorite side dish recipes.

5 medium-size sweet potatoes
1/2 cup butter
1/2 cup maple syrup
1/4 cup sour cream
1 tablespoon chives, finely chopped
1/2 cup oven-roasted whole pecans

Preheat oven to 350°F. Using a knife, pierce sweet potatoes several times. Put on cookie sheet and bake for 1 hour, or until soft. Remove from oven and let rest for a few minutes.
Peel sweet potatoes. Put in a food processor, along with butter, maple syrup and sour cream, and mix to obtain the consistency of a purée. Put purée in a bowl, add chives, and gently mix together. Put roasted pecans on top and serve.

For more maple recipes: A Merry Maple Holiday Menu

Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don’t have pancetta on hand, bacon works great too!

6     tablespoons butter
2     large sweet onions, diced (about 3 cups)
1     package (4 ounces) cubed pancetta (about 1 cup)
4     cloves garlic, chopped
2     stalks celery, diced (about 1 cup)
2     tablespoons chopped fresh rosemary leaves
3     cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic)
1/4 cup sherry
1     package (14 ounces) Pepperidge Farm Herb Seasoned stuffing

1. Heat the oven to 350°F.
2. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
3. Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
4. Bake for 30 minutes or until the stuffing mixture is hot.

For more dressing recipes: Scene-Stealing Holiday Stuffing

Mom’s Cranberry Relish

1 cup sugar
1/2 cup cranberry-apple juice
1 pound (4 cups) fresh or frozen cranberries
4 cups diced peeled Granny Smith apple (about 1 pound)
2/3 cup coarsely chopped walnuts

Combine sugar, juice and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.

Remove from heat; stir in apple and walnuts. Spoon into a bowl, cool. Cover and chill at least 4 hours.

Bean Salad with Cranberries and Pecans

12 oz fresh tender green beans
salt
1/4 cup dried cranberries
1/4 cup pecans, chopped
1 small red onion sliced into thin rings

Dressing:
2 Tablespoons Balsamic vinegar
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Dash sugar
salt and pepper to taste

Snap ends off of green beans

Blanch in 2 quarts of lightly salted water until cooked but still crunchy. Drain and plunge in ice water to stop the cooking.

Allow beans to dry by laying them spread out on a paper towel.
Slice beans in half, place in a large bowl. Add cranberries, pecans and onions.

Dressing

Combine all ingredients in a screw top jar. Shake well.

Drizzle the desired amount over the green bean salad.

Food & Wine

This Thanksgiving Be Food Safe – USDA Lists Top Five Turkey Day Tips

CLICK HERE FOR TURKEY TIPS VIDEO

What government agency is open on Thanksgiving Day? The United States Department of Agriculture, on the job to protect public health through food safety. For 25 years, the USDA Meat and Poultry Hotline has helped Turkey Day cooks weather a variety of culinary storms and travails. In recent years, the Hotline has developed the innovative “Ask Karen” feature (www.AskKaren.gov) on the Web that allows consumers to type questions online and receive an immediate reply from USDA’s virtual representative 24 hours a day. And from 10 a.m. to 4 p.m. Eastern time, users can “chat” with a food safety expert.
These efforts are just part of a long-running campaign by USDA’s food safety educators to teach Americans about the dangers of foodborne illness and the importance of adopting safe cooking and food handling behaviors. The statistics show that approximately 5,000 Americans will die each year due to a foodborne illness – that’s almost 14 people a day, according to the Centers for Disease Control and Prevention (CDC).

Thanksgiving dinner is an ideal time to put food safety tips into practice because it is the most challenging for average American consumers to cook. Food safety considerations are often overlooked, especially since there may be several cooks preparing food for the celebration. “Food that is mishandled can cause very serious consequences for all, especially for “at-risk” groups – infants, young children, older adults, pregnant women, and people with weakened immune systems,” said Diane Van, USDA Meat and Poultry Hotline Manager.
“Thanksgiving dinner can be a challenging meal to prepare because it is so time-consuming and complex,” said Van. “When you factor in thawing the turkey, cooking the turkey, preparing side dishes and desserts – and making sure guests are accounted for – it is easy to forget that food safety is the most important ingredient to making the meal an enjoyable one.”

Five Tips for a Safe Thanksgiving Meal
1. Keep Everything Clean – Keep hands and surfaces clean. Wash hands with soap and warm water for 20 seconds before and after handling food. Run cutting boards and utensils through the dishwasher or wash them in hot soapy water after each use. Keep countertops clean by washing with hot soapy water after preparing food.
2. Don’t Cross Contaminate -When you prepare Thanksgiving dinner, keep the raw turkey away from vegetables and side dishes. Consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. Wash the cutting board with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels.
3. Cook the Turkey and Stuffing to a Safe Temperature – Regardless of the method of cooking, you can’t tell if the bird is done by the color of the cooked poultry. The only way to know for sure if the turkey is safely cooked is to use a food thermometer. Every part of the turkey and the center of the stuffing should reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
4. Store Leftovers Safely – Discard any turkey, stuffing, side dishes and gravy left out at room temperature longer than 2 hours. Divide leftovers into smaller portions, and refrigerate them in covered, shallow containers for quicker cooling. Be sure to consume refrigerated turkey, stuffing, side dishes and gravy within 3 to 4 days or freeze the leftovers for later use.
5. Keep Egg-Rich Desserts Chilled – Pumpkin pie is as much a staple of the holiday meal as the turkey. Foods made with eggs and milk, such as pumpkin pie, must first be safely baked to a minimum internal temperature of 160 °F. Then, they must be refrigerated after baking. Eggs and milk have high protein and moisture content; when foods baked with these products are left at room temperature, conditions are ripe for bacteria to multiply.

From Start to Finish

Thawing Your Turkey
It is unsafe to thaw a frozen turkey at room temperature. Two safe ways to thaw your turkey are in the refrigerator or in cold water. See the chart below for estimated thawing times. Whether you have a frozen or a fresh turkey, cook it within 1 or 2 days of purchase or after thawing.
In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds.
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
In Cold Water
Allow approximately 30 minutes per pound.
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

Cook It Your Way!
No matter which method you use to cook your turkey, use a food thermometer to insure that your turkey and stuffing are cooked to a safe minimum internal temperature of 165 °F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Approximate Whole Turkey Cooking Times
Times for fresh or thawed turkey in a preheated 325 °F oven
Weight Unstuffed Timing Stuffed Timing
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
Electric Roaster Oven
Generally, the cooking time and oven temperature setting are the same as for conventional cooking. Preheat the oven to at least 325 °F. Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process. Always check the roaster oven’s use and care manual for the manufacturer’s recommended temperature setting and time.

Grilling a Turkey
Outdoor cooking of a big bird for the holiday meal is becoming a popular cooking method. During grilling, a turkey cooks by indirect heat in an outdoor covered gas or charcoal grill, and a pan of water is placed beneath the grilling surface to catch the fat and juices that drip from the turkey as it cooks. Cooking is done by the hot, smoky, steamy air.
Turkeys that are 16 pounds or less are the recommended size for safe grilling. A larger turkey remains in the “Danger Zone” – between 40 and 140 °F – too long. Do not stuff the turkey. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach 165 °F. Also, smoked stuffing has an undesirable flavor.
More Ways to Cook a Turkey
Deep fat frying, smoking, using an oven cooking bag, roasting in aluminum foil, microwaving, using a pressure cooker, and cooking a frozen turkey without thawing it first are other ways to get the big bird done. For information about these methods, call the USDA Meat and Poultry Hotline or read the publication “Turkey: Alternate Routes to the Table” at www.fsis.usda.gov/Fact_Sheets/Turkey_Alt_Routes/index.asp.

Where to Get Information
-USDA features www.AskKaren.gov, a Web site where you can type and receive answers to your food safety questions 24 hours a day.
-Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) Monday through Friday from 10 a.m. to 4 p.m., Eastern Time, year-round and on Thanksgiving from 8 a.m. to 2 p.m.
-Listen to “Food Safety at Home” Podcasts any time at www.fsis.usda.gov/News_&_Events/Food_Safety_at_Home_Podcasts/index.asp.
-”Let’s Talk Turkey” pamphlet is available at www.fsis.usda.gov/PDF/Lets_Talk_Turkey.pdf.

Source: USDA

For more recipes and food safety tips visit RecipeDirect.Net

Food & Wine

It’s Pumpkin Time

October is here; time to visit the pumpkin patch. This annual trip in the crisp autumn air when my children were little holds many fond memories for me. With the kids grown and gone I now walk two blocks to the farmers market.

When my children were toddlers I made all of their baby food. Of course when pumpkin was in season that was one of the baby foods I made. Pumpkins contain the antioxidant, beta-carotene and are rich in vitamin A so they are extremely good for you. My oldest son loved the pumpkin puree so much that with a little help from my grandmother ate so much he started turning orange.

The origins of pumpkin pie go back to seventeenth century American settlers. Early American colonists sliced off pumpkin tips; removed the seeds and filled the insides with milk, spices and honey. This was baked in hot ashes. This eventually evolved into a filling baked into a pie crust.

Did you know that Pumpkins are a fruit? Like tomatoes, they grow on a vine but they are not a vegetable.

The self-proclaimed “pumpkin capital” of the world is Morton, Illinois? This is where you’ll find the home of the Libby Corporation’s pumpkin industry. Pumpkin, fresh or canned is great in more than just pumpkin pie.

Below you will find the recipe for making Pumpkin puree, a great start to making your homemade goodies. Also included is a recipe for Pumpkin Carrot Swirl Bars courtesy of Libby’s 100% Pure Pumpkin.

Pumpkin Puree:

2 3 1/2-pound pie pumpkins

1. Preheat oven to 375 degrees

2. Cut pumpkins in 4×4 pieces. Remove seeds and strings. Arrange pieces in a single layer, skin side up, in a foil lined baking pan.

3. Bake covered, 1 hour or until tender. Let cool until you are able to handle. Scoop pulp from rind. Place pulp in a blender or food processor.

4. Cover and blend or process until smooth.

Note: You can transfer to freezer bags and store in refrigerator for 3 days or freeze up to 6 months. Makes 5 cups puree.

Pumpkin Carrot Swirl Bars

Makes 4 dozen
Prep: 20 minutes
Baking: 25 minutes

Source: Libby’s Pumpkin

2    cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2    teaspoons baking powder
1    teaspoon baking soda
1    cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2    large eggs
2    large egg whites
1    can (15 ounces) Libby’s 100%
Pure Pumpkin
1    cup finely shredded carrot
Cream Cheese Topping (recipe
follows)

PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
For Cream Cheese Topping:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Mother Nature has made a fresh crop of pumpkins this year, so you can enjoy plenty of pumpkin this season in your favorite traditional recipes.

for more great pumpkin recipes visit http://www.recipedirect.net/recipe-collection-mainmenu-26/category/pumpkin.html

Food & Wine

Save and Savor

Are you looking for a creative way to use that bumper crop of tomatoes or zucchini? Have you ever wished for the taste of summer berries during a long, cold winter? If so, learning how to preserve foods just may be the thing for you.

In a new book, “Preserve It!” (DK Publishing, 2010), editor-in-chief Lynda Brown demystifies the processes for pickling, jam-making, freezing, canning, drying, salting, and more. Each preserving method is demonstrated with step-by-step photography, making it easy to enjoy local, seasonal and home-grown produce at any time.

“The recipes are the kind modern cooks will want to make using ingredients to be proud of – fresh produce, natural preservatives and less sugar,” says Brown. “We’ve also made sure you can tackle all techniques confidently in your own kitchen.”

There are over 100 recipes that guide gardeners and cooks of all levels through the satisfying crafts of bottling jams, syrups and chutneys – even making sausage, cider and wine.

Click here to order Preserve It!

Bread and Butter Freezer Pickles
This pickle, which is so popular in sandwiches, can also be served with salads, cold meats, cheese or barbecued fish.

Makes: 3/4 pound
Takes: 15 minutes, plus standing time
Keeps: 6 months

2 large cucumbers
2 shallots
1/2 green pepper (optional)
1 – 2 teaspoons sea salt
1/2 cup cider or wine vinegar
3 – 5 tablespoons granulated sugar
A good pinch of ground turmeric and celery or dill seeds, or 1/2 – 1 teaspoon yellow mustard seeds.

Scrub and slice cucumbers thinly. Slice shallot into wafer thin slices, and finely chop green pepper (if using).

Put vegetables in a large bowl; sprinkle salt over the top. Mix well and leave for 2 hours to draw out the moisture.

Transfer vegetables to a colander; rinse in cold water and drain well, pressing down lightly to squeeze out moisture. Then put into a clean, dry bowl.

Transfer to clean portion-sized freezer-safe containers, leaving a 1/2-inch space at the top. Seal, label and freeze.

To use, thaw overnight in the fridge, then keep refrigerated and use within one week.

Raspberry and Vanilla Syrup
This syrup makes a refreshing drink when topped off with sparkling water or lemonade. It also makes a delicious milkshake or can be drizzled over vanilla ice cream with fresh peaches.

Makes: Approximately 2 cups
Takes: 35 minutes
Keeps: 1 – 2 months, refrigerated

1          pound ripe raspberries
1          vanilla bean, split
1 1/4   cup granulated sugar
1    teaspoon citric acid

Add raspberries and 1 cup water to a saucepan. Heat gently over low heat until the juices run. Crush fruit with a potato masher or the back of a large spoon.

When fruit is really soft, strain through a cheesecloth-lined sieve into a clean bowl. Squeeze or press to extract the maximum juice. Return juice to the rinsed-out pan. Add vanilla bean to the pan with the sugar. Stir. Then heat gently without stirring until the sugar dissolves. Bring to a boil and boil for 5 minutes, or until syrupy.

Remove from heat, discard vanilla bean, and stir in the citric acid.

Pour immediately into warm, sterilized bottles using a sterilized funnel. Seal, label and leave to cool, then store in the fridge. Shake before use.

Source: DK Publishing

Food & Wine

What To Do With A Zillion Zucchini

Ah, mid-summer and the garden is really going strong. We’ve had plenty of rain this year and the veggies are looking great. One of the most prolific and versatile of all crops is that gorgeous squash called zucchini in the US and other countries or courgette in the UK, France and others. We treat the zucchini as a vegetable in the kitchen but botanists know it is really a fruit. These beauties come in numerous shapes, sizes and colors as well. They are normally green or yellow, long cylindrical fruits; but they can be round balls and both shapes come in white as well.

As varied and prolific as these squash are, thank goodness they are just as versatile in the kitchen. To even begin to list the possible uses for zucchini sounds something like the scene in Forest Gump listing all the ways to serve shrimp. Just substitute “zucchini” for “shrimp”. Zucchini is a key ingredient in ratatouille, a vegetable stew. You can steam them, fry them, grill them, sauté them, stuff them and bake them as casseroles, breads, cakes and muffins. They’re good in soups, quiche, primavera, minestrone and pesto. You get the idea. Even the flowers on these huge vines are edible and are often used as edible garnish. As easy and popular as they are to grow, we’re lucky there are so many good uses for them.

You can store them in a plastic bag in the refrigerator for up to four days. But if your crop has become just a little to large to handle don’t forget to share the wealth. August 8, is national “Sneak Some Zucchini OntoYour Neighbor’s Porch Day”! They’ll thank you for it. Yippee!

Italian Sausage and Zucchini Casserole
1/2 pound mild Italian Sausage
1 cup zucchini, sliced
1/4 cup chopped onion
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup shredded Mozzarella cheese, divided
2 cups cooked noodles
1/2 cup chopped tomatoes
Brown sausage. Add onion and zucchini and cook until tender. Drain, set aside.
In a seperate pan, melt butter. Add flour and stir constantly until bubbly and smooth. Be careful not to burn the butter. Slowly stir in milk and cook until medium thickness. Add salt and 1/4 cup cheese, stirring until cheese is melted.
Add cheese sauce, cooked noodles and tomatoes to the sausage mixture. Blend to incorporate.
Pour into a 1 1/2 quart casserole. Sprinke with remaining cheese
Bake at 350F for 20 minutes

Zucchini Bread
3 eggs
2 cups sugar
2 cups shredded zucchini (about 3 medium)
1 cup oil
2 teaspoons vanilla
3 cups all-purpose flour
1/2 cup chopped nuts
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Preheat oven to 325F. Grease (crisco is best) bottoms only of two 9×5 pans.
In a big bowl, beat eggs until a wire whip until foamy. Stir in sugar, zucchini, oil and vanilla. Add remaining ingredients and blend well by hand. Do not use a mixer.
Divide batter equally between 2 pans. Bake at 325F for 50 or 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes, remove from pans. Cool on wire rack.

Zucchini Salsa
2 medium zucchini
1/4 cup green pepper, minced
1/2 cup fresh tomato (firm)
3 Tablespoons red onion, minced
3 Tablespoons lime juice
1/2 teaspoon cumin
3 Tablespoons cilantro, minced
salt
Finely mince zucchini or use a food processor and pulse until coarsely ground.
In a bowl mix zucchini with all remaining ingredients. Season with salt to taste.

I hope you enjoy the Zucchini recipes – Liz Barna
RecipeDirect.Net