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How To Prepare The By Brian Halasinski and Kirk Hyust, Co-owners of Turbo Trusser When all your friends and family sit around the table to enjoy the feast, they may pass around the mashed potatoes and gravy, cranberry sauce, pumpkin pie, green bean casserole and more, but the real star of the show is the turkey. Even if your side dishes and desserts are Michelin star-worthy, dry, overcooked turkey will be the talk of the family for years. Here are a few easy tips on how to achieve the perfect turkey this Thanksgiving so you can wow your friends and family:
Give your bird time to thaw
You may have seen news stories, articles, and even videos about how to thaw your Thanksgiving turkey at the last minute when you forgot. And this year, it’s time to set an alarm and remind yourself ahead of time. Allowing your bird to come to room temperature for at least an hour before you cook it to raise its internal temperature is crucial. This can allow the bird to cook more evenly from the skin to the bone, and make for a delicious, juicy, flavorful turkey. Give your turkey a few days to thaw, depending on the size of the bird, and on the day of, set a reminder for yourself to let it have time to get to room temperature before it goes in the oven. Too long outside of the fridge and you can enter a dangerous breeding ground for bacteria but giving it an hour at room temperature can create an even more delightful eating experience.
Don’t forget to truss
Trussing a turkey might seem like a complicated art using butchers’ twine, but it’s
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necessary to keep the juices from leaving the bird. Products such as the Turbo Trusser can replace butchers’ twine and help you truss a bird in under 60 seconds. Trussing also helps with the cooking process, so every part of the bird cooks evenly, and the results are more than delicious. Turbo Trusser is made of durable stainless steel (in the USA) and can be used in anything from an oven to a grill, or even a smoker, roaster, rotisserie, and deep fryer.
Start hot, and end cooler For perfectly crispy, browned skin, start the bird in a hot oven (425-475 degrees) for at least 20 minutes, then reduce the heat to 350 degrees for the rest of the cooking time. This
e Perfect Turkey isn’t overcooked. It’s a good idea to invest in a digital thermometer to get the job done. A thermometer that has a that can stay inside the turkey while cooking so you can monitor it digitally with a device while it cooks can allow you to get other food done and prevent the ultimate turkey cooking sin – peeking. Opening the oven door, putting a meat thermometer inside, allowing the temperature to be read and closing the door is not only time consuming but also messes up the cook time of the turkey. When you release all of the heat you can cause the bird to cook slower or unevenly because the oven will have to reheat and compensate for the cooler air you let in. Purchasing a digital thermometer with a probe can give you peace of mind that your turkey isn’t overcooking and keep you from making the mistake of peeking. cooking process will create a crispy golden outside while keeping the meat inside tender and allowing it to retain more moisture so gravy on your turkey is an add-on, not necessary to get it down. Starting your temperature higher and ending lower is a big part of the roasting process. For a 12-14 lb bird the cooking time should be around 2 – 2 ½ hours long but it’s important to keep a constant eye on the internal temperature – which can be done with one simple tool.
Invest in a thermometer
Cooking the turkey to the recommended temperature (165 degrees) is important for food safety, but also ensuring the turkey
Let the turkey rest
No, this doesn’t mean to give the turkey a blanket and a pillow! Plan on taking the turkey out of the oven at least 30 minutes to 2 hours before the meal is set to begin. Resting the turkey ensures juiciness. So, while your guests might smell the delicious meal – make sure they don’t try to sneak a piece too soon! It’s not imperative that the turkey be served piping hot – most turkey is more important than hot turkey. During this process, the turkey is given time to reabsorb they juices – otherwise if you cut the turkey too soon they’ll dribble out and you’ll lose the opportunity to keep your turkey moist.
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Roast Turkey Plucked This Thanksgiving, transport your family and friends back to the opulent era of the Gilded Age with a sumptuous menu inspired by authentic recipes and cooking tips from The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era, authored by the esteemed food writer and historian, Becky Libourel Diamond. In this exquisitely crafted cookbook, Diamond seamlessly blends easyto-follow recipes, artistic flair, and historical insight, offering readers a tantalizing glimpse into the culinary world of the Gilded Age. Gilded Age Thanksgiving celebrations were marked by sophistication and a focus on decor and elegance. Harvest-themed decorations adorned dining rooms, featuring autumn leaves, chrysanthemums, asters, dried grasses, and grains. Fresh fruit arrangements, piled high on silver or pewter platters and embellished with vines and grape clusters, served as stunning centerpieces. The ambiance was enhanced by soft candlelight and the warmth of a glowing fireplace. The meticulous prepara-8- | SEASONS EATINGS ~ 2023
tions mirrored our modern-day Thanksgiving rituals, with dishes like puddings and mincemeat made well in advance to allow flavors to meld. Striking a balance between old and new traditions, the hostesses of the Gilded Age were advised never to experiment with a new recipe without prior testing. A departure from the customary presentation, the Gilded Age introduced the à la russe style of dining, with meals served in multiple courses. The feast typically commenced with oyster soup or bouillon, followed by roast turkey, stuffing, and cranberry jelly. A palate-cleansing sorbet preceded the next courses, featuring chicken pie, stewed
corn, mashed potatoes, and squash, followed by celery, wafers, and cheese salad. Desserts were served in two parts, with Thanksgiving pudding, pumpkin pie, cake, and ice cream followed by a final course of fruit, bonbons, and nuts. Coffee, a cherished conclusion, was often served in the parlor. Thanksgiving in the Gilded Age was a time for multigenerational gatherings, where children and adults came together in grand fashion. Special arrangements were made for children, including a dedicated space adorned with colorful chrysanthemums and a miniature version of the adult table. Their separate platter featured a turkey, accompanied by an abundance of nuts, ap-
From The Gilded Age ples, oranges, and wholesome confectionery. Becky Libourel Diamond, the culinary historian behind The Gilded Age Cookbook, provides not just a collection of recipes but an immersive experience into the era’s culinary and social traditions. With chapters covering Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and Holidays, the book offers a comprehensive journey through the Gilded Age’s culinary landscape. Diamond’s expertise and passion for historical recipes shine through, making the cookbook a delightful blend of enticing dishes, decorating tips, and captivating anecdotes. As Dianne Jacob, author of Will Write for Food, notes, “The parties and events may have been excessive, but the classic recipes here look simple and doable to make.” Becky Libourel Diamond, a food writer, librarian,
and research historian, has collaborated with renowned chefs and food groups to recreate historic dinners. Her other works include The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. Residing in Yardley, Pennsylvania, Diamond shares her culinary and historical passion through her books and connects with her audience on Instagram, Facebook, Twitter, and LinkedIn.
Transport yourself to the Gilded Age this Thanksgiving with The Gilded Age Cookbook. Explore the richness of the era through Diamond’s meticulously curated recipes and stories, creating a feast that not only tantalizes the taste buds but also captures the essence of a bygone era. The Amazon link to The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era is https://www. amazon.com/ Gilded-Age-Cookbook-Recipes-Americas/ dp/1493069454/.
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How To Host A Perfect Party
by Kathy O’Fallon Holiday magic takes many forms. From wonder in a little one’s eye to an over-the-top corporate fete celebrating the season, or intimate dinner at home with family. If you’re on the hunt for ideas for those festive parties at home or elsewhere, we’ve got your guide hosting a celebration that’s worth talking about. From continent to continent, Bruce Russell, Founder of Bruce Russell Events brings a wealth of experience and imagination to creating an inviting holiday soiree. Whether you’re planning an in-home gathering or checking into your favorite festive hotel, Bruce has tips to take the guesswork out of party planning this season.
Create a Mood
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of stimulating conversation? Consider who you’re inviting and how they may or may not know each other. That will help determine the accessories needed to embellish the tempo—such as games, singing, sharing a meal. “If your home isn’t large enough to entertain, consider a house rental / Airbnb option, or a restaurant which has private dining or an event space where you can get the style and service but where you can personalize the decor. If budgets don’t stretch that far, consider a local town hall or space which you could decorate the rental fee is usually minimal and will help your local charities.”
Thoughtful Decor
For your most intimate celebrations in a home, Bruce suggests swapping out your framed photos with ones from past events where your friends and you gathered. They’ll be surprised and delighted to be featured in such a memorable way. As your guests arrive, infuse them with the spirit of the holiday by
presenting an entryway dressed for the occasion. He cautions not to overdo it— “subtle touches create the most harmonious effect, such as festive candle holders and seasonal scents, linens appropriate for the occasion, décor that’s classy but without being tacky.”
Hire Help
Bruce advises spending your money on the areas where you lack expertise, perhaps floral arrangements, special dishes, or strategic placements. “Hire tableware - you can mix this with your own items to elevate the setting, and it saves the cost of buying something new that you may not get much use out of. An ambitious young local might to be available to act as butler so you can save yourself time and energy dealing with coats and wraps, someone who can later double as a bartender and refill drinks around the room.”
Strategic Seating
“If a meal is being served, a carefully curated seating plan is always appreciated. Pair like-minded guests to fuel interesting conversations without drama. A main course with lots of side dishes makes for an aesthetically appealing spread and offers something for everyone—think five styles of mashed potatoes! It will make your life easier with the wide range of palettes you’ll be serving. Champagne is a given at the holidays, as are seasonal cocktails, but if you go that route, be sure they can be pre-mixed
for convenience. And, of course, provide a variety of non-alcoholic beverages, which can also be dressed up for the season.”
Festive Tunes
“A playlist for music works for any size gathering, songs that offer variety but blend well together, recognizable but not overly trendy for the perfect vibe. Think of music as décor for the ear. Live entertainment can be a highlight if you have a large enough space to absorb the sound.” Who wants to shout above the din? And if kids are on the invitation list, “be sure of their ages so you can cater to them as you would any other guest—food and drink, where they sit.” Not every guest may want a child next to them.
Saying Thanks
When it’s time to say good night, “chocolates or something to complement the season make festive parting gifts for your guests. And as a guest, it’s always thoughtful to give your hosts a little thank you, something personal without being extravagant that reflects your relationship.” A fine way to bring in the spirit of the holiday. With just a few thoughtful and personal touches, your winter gathering will be memorable and special to those in attendance. No matter the size, celebrate the people in the room and they will leave with a touch of holiday magic.
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Revising History Abou
Revising History About Thanksgiving Plymouth, Massachusetts has long claimed the first Thanksgiving after the first permanent English colony was founded by the colonists arriving on the Mayflower in 1620 and celebrating their first harvest in 1621, along with 90 Native Americans who attended. One more of those untrue “facts” that have come to be widely accepted. If you look closely at history, you easily see the reason it came to be. This Thanksgiving was first recognized as a holiday by President George Washington in 1789. Logical when you look at another “fact” we learned in history. Remember in school when we learned about the American Revolution, we were told there were 13 English colonies in what would become the United States. Not so. There were 15 colonies. After the French and
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Indian War, also known as the Seven Years War, Spain was forced to give up East Florida and West Florida to the British under the Treaty of Paris signed on February 10, 1763. However, both Florida colonies remained loyal to the king, so Washington and his new country, which had broken with its original ruler, would not want to recognize them. After the American Revolution, the 1783 Treaty of Paris returned both Florida Colonies to Spanish control.
First Permanent European Colony in America
The first permanent American colony settled by Europeans that held a Thanksgiving was St. Augustine, Florida on September 8, 1565, when Pedro Menéndez de Avilés and his 800 Spanish settlers founded the settlement of St.
ut Thanksgiving
By Kathleen Walls American Roads and Global Highways
Augustine. Menendez ordered Father Francisco Lopez de Mendoza Grajales to celebrate a mass of Thanksgiving for their safe voyage. Afterwards, Menéndez ordered a meal be prepared for everyone, including the amazed Seloy Tribe of Timucuan natives who had attended the mass and according to Father Lopez’s diary, “imitated all they saw done.” This was 55 years before the Pilgrims landed in Plymouth.
The Great Cross
The site where Menendez is believed to have landed is graced by The Great Cross, 208 feet high, stainless-steel cross, just 300 yards north of the Castillo de San Marcos. It was erected in 1966 to mark the 400th anniversary of Menendez landing. There beautifully maintained grounds are filled with oak, pine, and palm trees and have a chapel, the Shrine of Our Lady of La Leche. Mission Nombre de Dios Museum has Menendez coffin, sans remains, which were sent back to Spain for burial. That first Thanksgiving meal would have been composed of what the Spaniards had on board their five ships, probably cocido, a salted pork and garbanzo beans stew, seasoning with garlic, and served with sea biscuits and red wine. The Native American contributions the menu could have included turkey, gopher tortoise, venison, and a lot of fresh seafood like mullet, drum, and sea catfish. The natives would also have added corn, beans, and squash. Dr. Michael V. Gannon, a professor of history at the University of Florida, made this known to the world in his 1965 book, The Cross in the Sand. He also points out earlier that the French Huguenots led by Jean Ribault, who formed a
colony in 1562 at Fort Caroline in what is now Jacksonville, would have celebrated an earlier Thanksgiving meal. However, since the colony was defeated and destroyed by Menendez, it was not a permanent colony. The Selectmen of Plymouth were quite upset by the book, and the chairman of the Selectmen said, “I hate to take the wind out of the professor’s sails, but there were no turkeys running around in Florida in the 1500s. But there may be a few loose ones down there now at the University of Florida.” Again, Plymouth was wrong. Florida has had native turkeys since way before European settlers. Pork would almost definitely been served. The Spanish had been bringing pigs to America before St. Augustine was established, possibly as early as 1521 by Ponce de Leon and in 1539, when Hernando de Soto brought pigs to a colony at Charlotte Harbor in Lee County. Menendez would have had pigs and other domestic animals aboard his ships. It’s the descendants of escaped Spanish pigs that have become America’s feral hog population today. While all the 16th century building a have been destroyed by pirate attacks, fire, and time, there are places to visit that tell of early dining habits in St. Augustine.
Fountain of Youth
The Fountain of Youth has water to drink but I tried it, and it didn’t make me young again. There are many displays related to food. One reenactment I attended had docents in period clothing dining near their tents. There was a young Native American to show me how Timucuans had cooked and how they lived 2023 ~ SEASON’S EATINGS | -13-
when Menendez arrived.
Colonial Quarter
The Colonial Quarter takes you from those first Spanish settlers into colonial times. The DeMesa Sanchez House is a 1740s home dating to the first Spanish period. It later was added to during the British colonial time, and again during the second Spanish period.
Oldest House
A National Historic Landmark, the González-Alvarez House, the oldest surviving Spanish colonial dwelling in St. Augustine dates to the early 1700s. There is evidence of a previous dwelling there that had been occupied since the 1600s. The dining room shows food people would have eaten then.
Fort Mose
When Pedro Menéndez de Avilés arrived to found St. Augustine, there were free and enslaved Africans on his ships. In October 1687, fugitive slaves from Carolina began arrived in St. Augustine. Governor Diego de Quiroga accepted them and put the men to work building the new Castillo de San Marcos and as blacksmiths. The women became domestics in the governor’s home. All were free and paid for their labor. By 1738, so many freedom seekers came to Florida that Governor Manuel de Montiano granted them land where they could build a settlement and fort. They had to become Catholics and the men serve in the militia to defend St. Augustine. Gracia Real de Santa Teresa de Mose, known today as Fort Mose, (mo-say) became the first legally-established free -14- | SEASONS EATINGS ~ 2023
African settlement in North America. It’s the first of what later became known as the Underground Railroad but where enslaved people ran South instead of North. They hold an annual First Harvest event in early November where docents prepare food early settlers would have eaten. It’s a National Park with a small museum telling its history and worth a visit any time of year.
First Winemaking
Another interesting “fact” history disproves is about wine. California likes to claim U.N. winemaking as beginning in 1769 when Franciscan missionary Junipero Serra establishes California’s first vineyard
and winery near what is today San Diego. Sorry California. You’re about 200 years late to that party. Winemaking began in Florida when early settlers discovered Florida’s native grape, the muscadine, growing in clusters along the northern tracts near St. Augustine and Jacksonville. Historical record prove American winemaking began with French Huguenots at Fort Caroline. After the Spanish from St. Augustine decimated the French village, it makes sense they learned of the grapes and winemaking from either the few Huguenots they allowed to live, or the Timucuans who would have observed the practice at Fort Caroline, less than 50 miles away.
San Sebastian Winery
San Sebastian Winery, located in one of Henry Flagler’s old East Coast Railway buildings near historic downtown St. Augustine, carries on the tradition. It is the second largest winery in the state of Florida. They have won more than 500 medals for wines made from muscadine, scuppernong, and hybrid bunch grapes indigenous to the southeast.
More History
President Thomas Jefferson didn’t observe Thanksgiving. Possibly because of his Louisiana Purchase in 1803 in which he wanted Florida included. Technically, it wasn’t but soon became part of the US in 1821 in exchange for US recognizing
Spanish control of Texas west of the Sabine River. President Abraham Lincoln, in 1863, recognized Thanksgiving as the last Thursday in November. However, it was President Ulysses S. Grant who signed it into law on June 28, 1870, making it a national holiday. Ironic similarity with Washington recognizing Thanksgiving after successfully leading a rebellion to leave the control of their lawful ruler, while Lincoln and Grant had fought and succeeding in preventing the southern states from breaking away from their lawful ruler. One more piece of ironic history; there were 13 colonies that rebelled against England and 13 states that rebelled against the US.
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It’s A Gingerbread World
By Kathy Barnett Managing Editor
BRANSON - Indulge your sweet sooth into a whimsical wonderland at Chateau on the Lake Resort Spa and Convention Center! In the heart of the enchanting Branson’s Chateau on the Lake Resort Spa and Convention Center, a delectable holiday spectacle awaits. Picture this: a charming village made entirely of gingerbread, meticulously crafted to perfection by the culinary artisans of the resort. This delectable masterpiece stands tall, reaching over three feet, and beckons visitors into a magical world of sugary delights. Led by the ingenious Chef Doug Knopp, the skilled kitchen staff at the Chateau labors for countless hours, infusing passion and -16- | SEASONS EATINGS ~ 2023
creativity into every detail of this gingerbread village. Assembled with care, the village boasts four quaint store fronts, two cozy houses, and a picturesque church, all constructed with precision and adorned with a cornucopia of candies, cookies, pretzels, crackers, and even beloved treats like Pop Tarts and Scooby Snacks, amounting to a staggering 600 lbs. of sugary treasures. What makes this gingerbread village truly extraordinary is the sheer dedication poured into its creation. A staggering 300 lbs. of powdered sugar and 120 lbs. of egg whites form the base, providing the sturdy foundation for this sugary haven. The process is a labor of love, consuming 75 hours for the store fronts, and 50 hours each for the meticulously crafted church and charming chalets.
From early November to the culmination of the festive season, this delectable village graces the lobby of the resort, inviting visitors to immerse themselves in its sugary splendor. It’s not just a visual feast; it’s an interactive experience, offering families a delightful and free activity suitable for any time of the day or night. As you step into the lobby of Branson’s Chateau on the Lake Resort Spa and Convention Center, let the tantalizing aroma of gingerbread guide you toward this whimsical wonderland. The joyous atmosphere, the meticulous craftsmanship, and the sweet scent of the holidays blend seamlessly, creating an unforgettable experience for the entire family. Come and be captivated by this sugary symphony – a testament
to culinary artistry and the spirit of the season. Don’t miss your chance to witness this enchanting gingerbread village; it’s a treat for the eyes and the soul, a perfect holiday memory waiting to be savored. Autumn in Branson is a sight
to behold, with nature’s vibrant colors and cool weather setting the stage for epic adventures. Let Chateau on the Lake enhance your fall retreat by preparing your Thanksgiving meal, giving you more time to create cherished memories with your loved ones amidst Branson’s enchanting sea-
son. Book now to enjoy overnight rates as low as $139. Stay 3 nights or more and receive 20% OFF. Thanksgiving Day meal is $75 in the Great Hall. For more information, visit online at https://www.chateauonthelake.com/
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Take a cruise with Saint Nick on the Ohio River LOUISVILLE - Belle of Louisville Riverboats recently announced three dates for their popular Cookies with Captain Santa cruises. This family-friendly event features a meet-and-greet with Santa and Mrs. Claus plus photo opportunities. Come aboard the Mary M. Miller when it transforms into a winter wonderland for you and your family to experience the holiday magic on the river: December 2nd, 9th or 16th. There will also be several festive activities prepared for the attending guests to help them get into the holiday spirit. There will be hot cocoa served with delicious cookies - lots and lots of cookies!. This event will begin boarding at noon and cruise from 12:30 to 3 p.m. Tickets are $39.99 for adults (ages 15-64), $38.99 for seniors (65+), $24.99 for kids (5-14) and children 4 and under are free. The Mary M. Miller is a propeller-driven riverboat with old-fashioned charm and modern amenities. -18- | SEASONS EATINGS ~ 2023
Cookies and cocoa not enough? Need a full dinner? There are still a few dates available on the Steamboat Supper Cruise. Come aboard for a hearty and delicious meal while you enjoy the sights and sounds of the river as you are shown the town from an all-new perspective—out on the water. Grab a cocktail from the full bar, then sit back, relax and enjoy your meal. This is a two-hour excursion.Tickets are $59.99 for adults (ages 15-64); $57.99 for seniors (ages 65+); $31.99 for children (ages 5–14); free ticket for children 4 & under. Another option: Treat your staff to an evening cruise of festive food and music, reserved for holiday cheer during the first three Fridays of December on Whether you’re booking for 15 or 115, the Group Sales Team can help make your company’s holiday party one to remember! For more information, visit https://www. belleoflouisville.org/
Let These Restaurants Cook Your Holiday Feast For You NEW YORK CITY - While the Thanksgiving and Christmas season is meant to be a cheerful time full of expressing love for those closest to you, some who host the big dinner dread the hours of preparation that come along with it. Luckily, if you plan to visit New York City for the holidays, many restaurants are offering to cook for you. Here are three of the best Turkey Day meal packages, from a traditional feast to smoky twists on turkey at barbecue joints.
Citarella
Citarella is offering two Thanksgiving feast packages for parties of four and eight. Each package includes roasted free-range turkey, pumpkin bisque, autumn lasagna, sautéed Brussels sprouts, sautéed spring beans, cranberry conserve, chicken bone broth, turkey gravy, glazed sweet potatoes, mashed potatoes, wild rice stuffing, cornbread, and pumpkin pie. The dinner for eight also includes sausage stuffing and an apple pie. The packages cost $299 for four people and $499 for eight. Citarella also offers a wide selection of appetizers, desserts, and side dishes a la carte. Learn more about how to place an order here.
Wayan
Chef Cédric Vongerichten, the son of Chef Jean-Georges Vongerichten, is offering an Indonesian-inspired Thanksgiving package out of his Nolita restaurant Wayan. Wayan’s Thanksgiving feast features an organic roasted turkey breast and a variety of sides, including Brussels sprouts, perkedel stuffing, mashed potatoes, roasted squash topped with ginger-coconut crust, spiced cranberry acar sauce, and long pepper gravy. Customers can choose between a feast that serves two to four guests for $228 or six to eight guests for $448. Optional add-ons include a homemade ube pie for $68 each and cocktail mixers. Orders must be placed by Nov. 18. Expect orders to be delivered between 12 p.m. and
5 p.m. on Nov. 22; pick-up is from noon - 8 p.m. on Nov. 22 and 23. Place an order here.
Virgil’s Real Barbecue
Virgil’s Real Barbecue is putting a smoky, southern-inspired twist on Thanksgiving dinner. The $395 holiday feast comes with a 16 – 18 lb. smoked turkey, mashed potatoes with giblet gravy, cornbread, sausage stuffing, sweet potatoes topped with marshmallows & maple syrup, homemade cranberry sauce, candied Brussels sprouts with applewood smoked bacon, green beans, and buttermilk biscuits. You can complete your holiday feast by adding a pumpkin or apple pie for an extra $30. The package feeds six to eight people. Pre-order for take-out and delivery here. 2023 ~ SEASON’S EATINGS | -19-
36 First Tastes at Fo
LAS VEGAS – Fontainebleau Las Vegas, the globally anticipated luxury resort and casino brought to life by Fontainebleau Development, is now accepting dining reservations for its world-class restaurant collection. Reservations can be made through the Fontainebleau Las Vegas website in advance of the resort’s December 13, 2023 grand opening, pending regulatory approvals. “After years of anticipation, excitement, and thoughtful planning, we are thrilled to offer our guests a first taste of these incredible new restaurants,” says Fontainebleau Las Vegas Senior Vice President of Food and Beverage Anthony -20- | SEASONS EATINGS ~ 2023
Olheiser. “Our restaurant collection represents our unwavering commitment to unforgettable dining, the innovative spirit of our in-house team, and the collaborative efforts between Fontainebleau Las Vegas and our esteemed partners.”
Chyna Club: From Hakkasan and Wagamama founder Alan Yau comes Chyna Club, serving eclectic Chinese cuisine. Wednesday, Thursday, Sunday | 5:30 p.m. to 11 p.m. Friday and Saturday | 5:30 p.m. to 2 a.m.
The Fontainebleau Las Vegas restaurant and bar collection features a total of 36 first-to-market concepts from acclaimed chefs and restaurateur partners including Evan Funke, Masa Ito, David Grutman, David “Papi” Einhorn, and Alan Yau. The full list of restaurants with live reservations include the below, in alphabetical order:
Don’s Prime: Don’s Prime will feature classics with a twist, plus trolley carts and tableside service that create culinary-fueled excitement in a highly refined atmosphere. Monday through Sunday | 5:30 p.m. to 11 p.m. Komodo: Connecting the flair of Las Vegas with the energy and regional flavors
ontainbleau Las Vegas of Southeast Asia, Groot Hospitality’s Komodo will offer a high energy – and highly memorable – dining experience replete with its signature Peking duck, rotating specials, a full sushi bar, and bespoke cocktails. Thursday through Monday | 5:30 p.m. to 11 p.m. KYU: The Asian-inspired restaurant will serve American barbeque staples with preparation influenced by the Japanese discipline of “yakiniku,” a wood-fired grilling technique. KYU Las Vegas follows the original location in Miami and openings in New York and Mexico City. Monday through Sunday | 11 a.m. to 11 p.m.
Monday through Sunday | 5:30 p.m. to 11 p.m.
Monday through Sunday | 11 a.m. to 11 p.m.
Papi Steak: Papi Steak at Fontainebleau Las Vegas – the restaurant’s second edition after Miami – fuses Golden Era Hollywood swagger with David “Papi” Einhorn’s modern day spectacle to create an entirely fresh steakhouse experience. Monday through Sunday | 5:30 p.m. to 11 p.m.
Fontainebleau Las Vegas is set to debut 36 first-to-market concepts in December 2023 and throughout 2024.In addition to the aforementioned restaurants, Fontainebleau Las Vegas will introduce a number of innovative concepts for walkup diners upon opening. Among them – Capon’s Burgers, Miami Slice, Roadside Taco, El Bagel, Bar Ito, and Nona; as well as Fontainebleau originals Café Cuto and Chez Bon Bon.
The Tavern: An energetic and upscale bar and restaurant, The Tavern will offer American classics with fresh California flavor alongside sushi. Monday through Sunday | 11 a.m. to 11 p.m.
La Fontaine: An elegant, daytime fine-dining destination specializing in French cuisine, La Fontaine offers elevated classic brunch dishes in an exquisite setting that beckons you to dress your best. Thursday through Monday | 7 a.m. to 3 p.m.
Vida: A bustling American bistro offering breakfast and lunch seven days a week, Vida will feature a menu featuring classic brunch favorites and cocktails, including mimosas and Bloody Mary’s. Monday through Sunday | 6 a.m. to 2 p.m.
Mother Wolf: Escape to Rome for an evening and indulge in La Cucina Romana as Evan Funke, renowned pasta master and chef of LA’s beloved Felix, Funke and Mother Wolf, makes his grand entrance on the Las Vegas Strip with the opening of Mother Wolf Las Vegas.
Washing Potato: Restaurateur Alan Yau’s Washing Potato will be a whimsical dining destination that takes guests on a journey through the delicate and intricate traditions of Hong Kong chow, a trilogy of Cantonese comfort street foods led by Dim Sum with noodles and Canton Roast.
Fontainebleau Las Vegas is a 67-story, vertically integrated luxury resort opening December 13, 2023. Rooted in the 70-year history of the iconic Fontainebleau brand, Fontainebleau Las Vegas brings a legacy of timeless elegance and unparalleled service to the Strip. The resort’s thoughtful design allows guests to move effortlessly among 3,644 luxury hotel rooms and suites, 550,000 square feet of customizable meeting and convention space, 150,000 square feet of gaming space, a collection of world-class restaurants and shops, exquisite pools, vibrant nightlife, and vitality-enhancing spa and wellness offerings. More information can be found at fontainebleaulasvegas.com. 2023 ~ SEASON’S EATINGS | -21-
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Tips for Baking The Perfect Ham
(Family Features) Bringing together loved ones with classic seasonal meals is a staple of the holiday season, and few centerpieces call to mind childhood memories like a tender ham cooked to perfection. A longtime hallmark of family meals during the holidays, ham can feed a crowd, complement a wide variety of side dishes and is easily elevated with glazes, spices and rubs of all kinds for those who want to take their hosting up a notch. While ham can be the centerpiece of your holiday dinner, it’s also a versatile dish that can be served for any special occasion. Ham is also ideal for incorporating into holiday brunches, served as an hors d’oeuvre at cocktail parties and shared at office potlucks.
To help cook the perfect ham for your celebration, consider this advice for a festive feast from the experts at Coleman Natural Foods, which has produced high-quality, all-natural, humanely raised, no antibiotics ever, fresh and prepared meats sourced from American farmers since 1875. Start with a tender and delicious spiral ham, which is pre-cut in one continuous swirl, allowing you to simply cut each piece from the one behind it for even, consistent slices. Set the oven to 250-350 F, keeping in mind lower temperatures lead to longer cooking times but more tender meat. Bake 10-16 minutes per pound, adding glaze about 15 minutes prior to finishing, until the ham reaches an internal temperature of 145 F at its thickest part. Make your guests’ mouths water with a sweet glaze that mingles with the ham’s natural saltiness, creating a balance of flavors. To achieve a unique
taste, try flavors such as pineapple, honey or ginger. For a classic, delicious ham perfect for holiday gatherings and special occasions, try this recipe below. Find more holiday ham recipes at https://ColemanNatural.com.
Brown Sugar Honey Glazed Ham
Prep time: 12 minutes / Cook time: 90 minutes 1 1/2 1/2 1/4 2 1/4 1/4
cup packed brown sugar cup honey cup unsalted butter cup Dijon mustard tablespoons apple cider vinegar teaspoon ground cinnamon teaspoon ground cloves
In medium saucepan, combine ingredients and cook over medium heat, stirring frequently, until butter is melted and ingredients are well combined. Brush 1/2 of the glaze on ham, baste often with remaining glaze until ham is 145F. 2023 ~ SEASON’S EATINGS | -23-
Have Dinner
MOLINE, IL. - Make reservations for a Wednesday evening or Friday evening performance of A Christmas Story through November 24 and your dinner is FREE! That’s Dinner AND a Show for only $35 on Wednesday or $39 on Friday per person* ** Price includes tax, fees, meal gratuity, dinner, -24- | SEASONS EATINGS ~ 2023
On Us!
Bootlegger Preshow, and the evening performances of A Christmas Story on Wed., Nov. 15; Friday, Nov. 17; Wed., Nov. 22; or Fri., Nov. 24 evening performances ONLY. This offer is good for up to a total of six tickets. Offer is not available online. Call the ticket office and mention this email when making your reservation.
Not valid with other offers/discounts or on previously purchased tickets. Other restrictions may apply. Seating availability is limited.** To take advantage of this special offer, reservations must be made by Friday, Nov. 17. The classic holiday movie is brought to life in this delightful Tony-nominated musical.
Nine year-old Ralphie is on a quest for the Holy Grail of Christmas gifts — an Official Red Ryder carbine-action 200-shot Range Model air rifle. Rebuffed at every turn with a similar response, Ralphie plots numerous schemes to achieve his desperate desire for the coveted BB gun. All the iconic scenes from the movie are here: from the leg lamp to the bunny suit! Now through Dec. 30. Do not wait to make your reservation! Some performances are already SOLD OUT and many have limited seating! Tickets are selling quickly! Make your reservation now before you
gift certificates, contact the TICKET OFFICE! 309-786-7733 Looking for a matinee? We have added a ext. 2. For more inmatinee performance formation on Circa’s 21, visit https://www. on Thursday, Dec. 7. circa21.com/ For reservations & miss out!
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The Winning Ingredient I Starbucks’ Pumpkin Spice Latte is back. And at a price sometimes exceeding an eye-watering $5.95, it’s no shock that 60,300 Americans went searching for the athome recipe last fall. With this in mind, BonusFinder.com has revealed the perfect at-home PSL recipe, h ow much it would cost to make at home, and which states are the most pumpkin spice latte-obsessed.The total cost of a homemade Pumpkin Spice Latte is almost half the price of the Starbucks version! Coming in at $3.20 per serving, this at-home recipe is $2.75 cheaper than in-store. Plus most ingredients are household essentials, making the price even cheaper!
Recipe:
Pumpkin Spice Latte: Cost To Make Your Own Pumpkin puree $0.12 Cinnamon $0.47 Ginger $2.73 Cloves $0.97 Nutmeg $1.69 Double Espresso $1.15 Vanilla extract $0.17 Milk $0.03 Total price $3.20
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Ingredients:
$0.12 $0.31 $0.91 $0.16 $0.14 $1.15 $0.09 $0.31
• 2 tbsp pumpkin puree • 4 tsp ground cinnamon • 2 tsp ground ginger • 1 tsp. ground cloves • 0.5 tspground nutmeg • 1 tbsp vanilla extract • 12 oz. milk • Double espresso pod
Is Pumpkin This Year Recipe Instructions: 1. Mix together 4 tsp ground cinnamon, 2 tsp ground ginger, 1tsp ground cloves, 0.5 tsp ground nutmeg - this makes up the spice to pumpkin spice latte 2. Heat up 12 oz of your chosen milk, this can be done in the microwave, on the stove, with a steam wand, or frother. [Skip this step if you prefer iced lattes] 3. Grab your cup or mug and, mix 2 tbsp pumpkin puree, espresso, 0.5 tsp of your spice mix, and 1 tbsp vanilla extract together, speed this up by using a whisk 4. Add your hot or cold milk and finish it off with a light dusting of nutmeg or cinnamon and if you have some, add some whipped cream to complete the coffee shop experience at home! Colorado was named the state most pumpkin spice obsessed, searching the most for Pumpkin Spice Latte relative to all searches in the state, scoring 100 out of 100. 2023 ~ SEASON’S EATINGS | -27-
Make Ahead Pumpkin
Submitted by Michelle Sendowski soupercubes.com Step 1: Gather and prep Ingredients Step 2: Mix all wet ingredients together in a bowl.Put everything but the oats, nuts, fruits, and/ or chocolate chips in a bowl. Step 3: Spread mix evenly in a single Souper Cubes® tray. For this recipe, I was able to make 4 cubes, each a ¾ cup. Step 4: When you’re ready to make the -28- | SEASONS EATINGS ~ 2023
granola, defrost a single cube and add dry ingredients. Mix together. You can defrost the cube in either a mug in the microwave or on the stove top. For this recipe, I added 3 cups of oats, a ½ cup of sliced almonds, a ½ cup of chopped pecans, and a ½ cup shredded coconut (unsweetened). If you’re going to add chocolate or dried fruit, mix it in after
you’ve baked the granola. Make sure you let it cool before mixing together. I prefer mini chocolate chips to regular ones. Step 5: Preheat oven to 325°F, then bake 30 minutes. I put my granola on parchment paper to make the cleanup easier. I also stirred the granola after 15 minutes. Step 6: Enjoy! This is great as a bowl of cereal or on
n-Apple Granola Ready to Bake. 3 cups of rolled oats When you’re ready to make the granoEasy Homemade Optional Addla, defrost 1 cube (in Granola with PumpOns: sliced almonds, either a microwave or kin Puree and Apple chopped pecans, Sauce chocolate chips, dried stovetop). Add 3 cups cranberries, shredded of rolled oats plus any of the optional addIngredients coconut, chocolate ons. For my granola, Granola “Sauce” chips, etc. I added a ½ cup of sliced almonds, ½ cup 1-15oz can of pumpDIRECTIONS: of chopped pecans, kin puree 1½ cups of apple Mix Ingredients. Mix and a ½ cup of shredsauce pumpkin puree, apple ded coconut. Make 3 tablespoons of oil sauce, oil, brown sug- sure the dry ingredi(I used coconut oil) ar, cinnamon, ground ents have an evening coating of the granola ¾ cup of brown sug- ginger, nutmeg, and “sauce.” Then bake ar salt in a bowl. 3 teaspoons of cinnaPour into Freezing granola in a 330F oven mon for 30 minutes. Make Tray. Distribute wet 1 teaspoon of ground mix evenly in a single sure to stir every 10 minutes. Once it’s ginger Souper Cubes® tray. finished baking, let 1 teaspoon of ground Cover with lid. This nutmeg will yield 4 cubes that the granola cool and add any dried fruit or ¼ teaspoon of salt are roughly ¾ cup chocolate. each. Freeze. Granola Mix-Ins top of yogurt!
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Easy Pumpkin Bars
Ingredients: 4 large eggs 2 cups granulated sugar 1 cup vegetable oil 15 oz can of pumpkin puree 2 tsp vanillla extract 2 cups white flour 2 tsp baking soda 1 tbsp cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground allspice 1/2 tsp salt 1 batch of/or apx 3 cups Cream Cheese Frosting Instructions Pre heat your oven to 350 degrees F In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, and salt and give this a good stir using a whisk. You
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do not need to use an electric mixer for this at all. Add baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour. Grease a large jelly roll pan ( apx 13 by 18 inch) Pour the batter into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a tooth pick comes out clean from the center. Let cake cool for about 1 hour while mixing up your cream cheese frosting. Spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer. You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.
Submitted by www.newbarnorganics.com/
Pumpkin Crème Brûlée INGREDIENTS: • 2 cups Barista Almond milk • 4 large egg yolks, at room temperature • 1 cup pumpkin puree • 1/2 cup sugar, plus extra for caramelizing • 1/4 tsp ground cinnamon Butterscotch sauce: • 4 Tbsp Buttery Spread, melted • 1/2 cup dark brown sugar • 1/2 cup Barista Almond milk • 1/2 tsp vanilla extract DIRECTIONS 1. Heat oven to 300ºF. In a large pot, combine almond milk, pumpkin puree and cinnamon, bringing the mixture to a gentle simmer. Turn off heat before it comes to a boil. 2. In a large bowl, add the egg yolks and sugar. Beat until light yellow and fluffy. 3. Gently pour the pumpkin puree mix into the egg mixture and whisk together quickly. 4. Strain the mixture into a large bowl or measuring cup with a spout. 5. Place ramekins in a large baking pan with approximately 1 inch of boiling hot water
surrounding them in a water bath. 6. Pour the pumpkin crème brûlée mixture evenly into the ramekin. 7. Carefully place into the oven and bake 45 minutes until edges have set and center jiggles slightly. Remove from oven and cool on a wire rack for 1 hour. 8. Cover ramekins with plastic wrap and refrigerate for at least 8 hours to set. 9. While the ramekins are chilling, make the butterscotch sauce: In a small pot, melt the buttery spread. Add the dark brown sugar, almond milk and vanilla extract. 10. Bring to a boil stirring continuously until the sugar dissolves. 11. Reduce heat to low and stir sauce occasionally for about 10–15 minutes, allowing it to reduce slightly. Turn off heat and set the sauce aside until ready to use. 12. Remove ramekins from the refrigerator. 13. Add a thin layer of the sauce onto the pumpkin crème brûlée. Sprinkle a thick layer of sugar onto the sauce. Slighltly broil the ramekins for 2 minutes caramelize. Serve.
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“Grinch Cookies” For a Grinch Party Submitted by Robin O’Neal Smith Travel Writer
Children’s Grinch Party When my son was younger, I used to have a lot of parties. From Birthdays to Halloween and Christmas. If there was a holiday, I was having a party. One year we had a Children’s Grinch Party.
The Party
The party consisted o food, games, watching the Grinch movie, and a Santa visit. It was held around Christmas with 16 children.
Theme
I planned the theme around Grinch since it was a popular movie at the time
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that many of the children were familiar with. Food I served Grinch Cookies, Grinch Rice Krispie Treats, Grinch Popcorn Snack Mix, and Grinch Punch. We also served chicken nuggets, french fries, string cheese, pretzels, and fruit.
Activities
After the children had their fill of Grinch food, we sang some songs, watch a halfhour Grinch movie, played some games, and talked about the real meaning of Christmas. Then Santa paid a visit.
The children loved Santa and enjoyed the personal time they got to spend with him. Grinch Cookies I made these easy “Grinch” cookies for a children’s Christmas party. They were a hit with the kids and the adults. They are easy to make and delicious. Even if you are not into “Grinch” they are the traditional Christmas colors of green and red and look festive for the Holidays. Ingredients: •1 French Vanilla Cake Mix
(use the dry mix) •2 Eggs •1/2 Cup of Veg. Oil •5 drops of Green Food Coloring •Red candy hearts or other red candy •Confectioners Sugar (powdered) Instructions: 1. Preheat oven to 350 degrees. 2. In a bowl, mix the Cake mix, eggs, and veg. oil with a mixer. 3. Add 5 drops of food coloring and stir till color is consistent throughout the mixture. 4. The dough should be a bit thick. 5. Roll a tablespoon full into a ball (almost quarter-sized) 6. Roll in confectioner sugar (powdered) 7. Place on a baking sheet and press heart candy into the cookie. 8. Bake for 8 – 10 minutes. (They may look like they are not done, but take them out after 10 minutes.) 9. Let cool on cookie sheet for 4 minutes before removing to cool on wire rack. 10. Store in an airtight container or bag. Makes approximately 2 dozen cookies. I often use two boxes and double the recipe.
These cookies are moist and delicious! Enjoy! Notes: I originally found this recipe on another blog and I adjusted it a bit. My cookies were not “Grinch” green with only one drop of food coloring. They turned out better with the 5
drops I used. Also, I couldn’t find the large heart candy suggested. So I used small red hearts which are much easier to find and they turned out great! Other Grinch Party Recipes such as Punch and Popcorn Mix can be found on RobinONealSmith.com
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How to Fix
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Sweeten The Holiday S CREAMY DESSERTS (Family Features) Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste of those divine desserts is enough to keep guests hungry even after the main course.
Pumpkin Pecan Rice Pudding Bars
Here is a comforting dish full of familiar flavors. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup. 1 1 4 1 3/4 2 1/2 3 1/2 1 2
bag Success White Rice cup pecans cups coconut milk can (15 ounces) pumpkin puree cup brown sugar teaspoons pumpkin pie spice teaspoon salt eggs teaspoon vanilla extract cup heavy whipping cream tablespoons maple syrup
Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop. In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add -36- | SEASONS EATINGS ~ 2023
about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans. Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean. Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.For sweeter pudding, increase brown sugar to 1 1/2 cups.
Season With Delicious Put a new staple on holiday menus for years to come with this recipe that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.
Cran-Raspberry Quinoa Pudding Truffle
As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert. Quinoa Pudding: 2 bags Success Tri-Color Quinoa 4 cups almond milk 3 tablespoons honey 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Creamy Yogurt Layer: 2 cups plain Greek yogurt 3 tablespoons honey 1 teaspoon vanilla extract 1/2 cup heavy cream Cran-Raspberry Layer: 1/2 cup cranberry sauce 1/4 cup orange juice 1 teaspoon orange zest 2 cups fresh raspberries 1/2 cup sliced almonds, toasted 2 cups gluten-free vanilla cookies, chopped 1/2 cup fresh raspberries To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving milk.
Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled. To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use. To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries. To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds. 2023 ~ SEASON’S EATINGS | -37-
Regionally Inspired Recipes
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Velvet Ice Cream Holiday Treats
UTICA, OH - Velvet Ice Cream has been in the ice cream business for over 100 year. Founded in 1914 by first generation ice cream maker, Joseph Dager, Velvet is a beloved staple of Midwest ice cream lovers. Headquartered on a 20 acre property called the Ye Olde Mill, today Velvet is run by the fourth generation of the Dager family and is a 100% woman owned business. Today, the ice cream maker offers 19 48 oz premium ice cream flavors, seven pint flavors, a take home and self-serve novelty line and an economy brand
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of ice cream. They also welcome over 150,000 people every year from May through October to their ice cream parlor at the Ye Olde Mill. Velvet also has Ohio’s only ice cream museum, offering visitors a history of their business, as well as the evolution of ice cream in America. In 2024, Velvet will celebrate their 110th anniversary and will be sure to have some special surprises planned. On the next page are some great recipes to enjoy Velvet over the holidays.
Frozen Peppermint Delight Ingredients • 1 package (14.3 ounces) Oreo cookies, crushed • 1/4 cup butter, melted • 2 containers Velvet Peppermint Stick Ice Cream, slightly softened • 1 carton (12 ounces) frozen whipped topping, thawed • Hot fudge ice cream topping, warmed • Crushed peppermint candy Directions 1. In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. 2. Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.
Grasshopper Sundaes Ingredients • 12 store-bought chocolate wafer cookies • 1 pint Velvet Ice Cream Mint Chocolate Chip • ½ cup chocolate sauce • Fresh mint Directions 1. Divide cookies and ice cream among 4 serving dishes. 2. Drizzle with chocolate sauce; garnish with fresh mint. Serve immediately.
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Join Us for Dinner Buffet Getaway 11:30 a.m. - 6:00 p.m. - Thursday , Nov. 23, 2023 Served in the Pier Ballroom SOUPS & SALAD Roasted Butternut Squash and Pear Bisque / Crème Fraiche Choice Beef Barley Soup / Wheatberries/Ancient Grains Crisp Green Salad / Beets/Apples/Fennel/Chevre/Sherry Vinaigrette Fresh Broccoli Salad / Dried Cranberries/Blueberries/ Cherries/Local White Cheddar Pecanwood Bacon/ Pistachio Wildflower Honey Dressing Fall Harvest Fingerling Potato Salad / Pepitas/Local Greek Yogurt Mixed Green Salad / Caesar Salad / Artisan Dinner Rolls Assorted Fresh Fruit and Cheese Display CARVING STATION & ENTRÉES Premium Frenched Roast Turkey / Fresh Sage/Cider Glaze/Gravy Steamship Round of Beef / Herb Crust Port Wine & Rosemary Baked Loin of Pork / Fresh Thyme Jus Lie Faroe Island Roast Salmon / Multi Grain Blend with Wild Rice/ Champagne Ginger Beurre Blanc SIDES Applewood Smoked Maple Syrup Roasted Carrots and Parsnips / Cherrywood Slab Bacon Chestnut Stuffing / Haricot Vert and Wild Mushroom Casserole/ Cranberry Orange Chutney Autumn Succotash / Butternut Squash/Sweet Petite Green Peas/Sweet Corn/ Kale/Lima Beans/Sweet Onions/Fresh Herb Garlic Butter /Whipped Potatoes Roasted Sweet Potato Wedges / Apple Butter/Brûléed Maple Cream Russet Potato Gratin / Triple Cream Brie Butternut Sage Gnocchi / Beurre Noisette Gemelli Pasta / Provencal Tomato Confit/Fresh Mozzarella DESSERT DISPLAY
$38.95 Adult Per Person / $14.95 5-12 / Free under 5 Beverage additional charge. Price does not include sales tax or gratuity. Dinner Reservations Required. Call 716-489-2800 Book Now for Special Thanksgiving Room Rates! -42- | SEASONS EATINGS ~ 2023
Glazed Sweet Potatoes Court of 2 Sisters Style Submitted by Susan Ferrier Travel Writer
As you make your way to the courtyard at the Court of Two Sisters in New Orleans the unmistakable sound of Dixieland Jazz mixes with the chatter of diners. Stepping onto the brick veranda dappled sunlight and warm air fill the space. This is the scene daily from 9 AM to 3 PM during the Court’s famed brunch. For many visitors to the Big Easy, this is a mustdo experience. This buffet brunch offers an array of delicious dishes including Cajun and Creole favorites and traditional southern fare such as Candied Sweet Potatoes.
My recipe for Glazed Sweet Potatoes is a modified version of those served at the Royal Street institution and has graced my family’s holiday table for more than 20 years. Even people who say they don’t like sweet potatoes enjoy these. After all, when you turn root vegetables into dessert-like scrumptiousness how can you go wrong? And better yet they pair well with the Thanksgiving turkey and the Holiday ham. Glazed Sweet Potatoes Ingredients: 8 cups sweet potatoes or Yams peeled, steamed, and cubed (I substitute
with Bruce’s canned Candied Yams with the syrup drained) ½ cup Butter, melted ½ cup sugar 2 eggs, beaten 1 tsp Vanilla 1/3 cup milk Combine butter, sugar, eggs, vanilla, and milk in a mixing bowl and stir well. Fold in sweet potatoes. Place ingredients into a 2-quart casserole dish. Pecan Crumb Topping ½ cup butter, melted 1 cup dark brown sugar ½ cup flour ¼ tsp Cinnamon 1 pinch of nutmegs 1 cup chopped pecans Combine all ingredients in a mixing bowl and stir well. 2023 ~ SEASON’S EATINGS | -43-
And This Year’s Grand Congratulations to Renee Slattery of Cleveland, OH for her contribution to our 20th Annual Recipe Contest for Season’s Eatings. Renee is a member of Core Media for Christmas Connection, The Great Big Home + Garden Show and The Cleveland Home + Remodeling Expo, all held each year at the I-X Center in Cleveland. Renee shared the following recipe, giving attributes to her grandmoter. “I did include a very very special recipe that not many people know about,” said Renee. “... an unusual Italian recipe from the old country that I’m so grateful to have as I helped my dear grandmother make them each year for many years when I was very young. Thank you for including!
Gavazoon*
(Editor’s Note: known as an Italian cookie named Gavazzone or Gavazzoni) Cecei Pie Dough Ingredients: 4 cups flour 8 Tablespoons oil 3 beaten eggs -44- | SEASONS EATINGS ~ 2023
1 teaspoon baking powder ¼ cup water 1 Tablespoon vinegar 1 teaspoon salt Instructions: Make a well, work in ingredients until well blended and smooth. Divide dough into three parts, roll out, cut into squares and fill. (Dough should be on the hard side like macaroni dough)
Filling 3 cans drained and mashed Cecei 1 small jar of honey ½ cup sugar 1 can citron fruit 1 teaspoon cinnamon 3 Tablespoons milk ½ teaspoon salt Orange and lemon rind Mix together and fill in squares
then remove and place on paper towels to drain any extra oil. Then she would sprinkle alittle sugar on top. THEY ARE DELICIOSO!!!
“She always made these on St Joseph’s Day in March… not sure the connection, but everyone looked forward to these. My Grandmother “These are my Grandmoth- would make lots and then, er’s exact words and recipe… of course, give them out, right?...that’s what Grandshe didn’t leave instructions for frying but I recall: a large mas did!” skillet type pan filled with As the Grand Prize Winboiling oil that we would lay ner, Renee is the recipient the little Cecei filled pies in” explains Renee. “The dough of a Weekend Getaway to Shipshewana, IN. Sponsored would fry up and get a little bubbly. We’d turn them over by the Bluegate Restaurant & Theater, the Mel Riegseckto brown the other side and
nd Prize Winner Is . . . Heart” or “Josiah for President.”
er family welcomes Renee and a guest for a night’s accomodations at the Blue Gate Garden Inn, an Amish home-style dinner for two at the Blue Gate Restaurant.
real-life holiday danger when two men break into her shop to steal her covetPerhaps a concert will be ed candy recipe. But what preferred and every genre began as a burglary, quickis included from which to ly escalates into a kidnapchoose. There are future ping when the burglars, comedy, instrumental, rebuffed by Lydia and told country, rock, classic rock, much the town loves her bluegrass and southern and will come after them gospel concerts on the if they harm her in any schedule. A brand new way, figure they can make Christmas special offered far more money in ransom this year that no one should pay. Tickets are $38.95. miss is “The Christmas Candy Caper” through Be sure to review Blue Dec. 30. Gate’s opportunities on the very next page. For more After years of playing information on what the pranks on her family and Blue Gate organization has friends, Candy Shop owner to offer, https://www.theLydia Miller experiences bluegate.com/
The hardest part will be choosing when to go and take advantage of their show tickets at the Blue Gate Performing Arts Center. Theatre patrons can expect a great view from every seat, outstanding sound and state of the art production. There are so many great options from musicals, like “When Calls the 2023 ~ SEASON’S EATINGS | -45-
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Best of the Best! 2011 Kit Kat Bars
2 cups graham cracker crumbs 1 cub butter 1/2 cup sugar 1 cup brown sugar 1/2 cup milk Topping: 1/2 cup chocolate chips 1/2 cup butterscotch chips 2/3 cup creamy peanut butter Mix together and boil five minutes, stirring constantly. Layer whole graham crackers in bottom of ungreased pan. Pour half of boiled mixture on top. Another layer of crackers; put rest of mixture and top with crackers. Leave as many crackers whole as possible. Melt together and spread on top. Chill. Note: Try to arrange crackers in a straight line. Easier to cut. Submitted by Rachel Burkholder Country Fabrics/ Shiloh, Ohio (Editor’s Pick) Orange Coffee Cake - 2004 3/4 cup sugar 1/4 cup shortening 1 egg 1/4 cup milk 1/4 cup orange juice 1 1/2 teaspoon grated orange rind 1 1/2 cup flour 2 teaspoons baking powder 1/2 teaspoon salt
Topping: 1/2 cup sugar 1/3 cup flour 21/2 teaspoon cinnamon 1/4 cup margarine 1 1/2 teaspoon grated orange rind
Preheat oven to 375 degrees. Grease and flour 9x9x1 pan. Mix sugar, shortening, and egg. blend well. Stir in milk, orange juice and rind. Blend dry ingredients. Stir into first mixture. Spread into pan. Crumble together topping ingredients and sprinkle over batter. Bake 25-30 minutes. Submitted by Tammy Bs Family Restaurant / Mansfield, OH -48- | SEASONS EATINGS ~ 2023
Best of the Best from 2013
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Best of the Best 2012
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Editor’s Note:
You must read this one aloud. Bet you can’t do it without laughing uncontrollably
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Best of the Best Monthly Feature from 2015 Seasons Eatings Winning Recipes December, 2015 l www.TheW eekenderMagazine.com
| -1-
1.Party Appetizers
2. Candy
3. Salad
Pickle Wraps
Easiest Peanut Butter Fudge - EVER!
Strawberry-Banana Cheesecake Salad
Ĵ ȱ ¢ȱ ǰȱ Shavonne Robinson of WILLARD 1 jar of dried beef 1 pack dry ranch season 1 package cream cheese 1 jar of baby dill pickles Mix cream cheese and ranch season together Smear cream cheese mixture on a piece of dried beef Wrap it around pickle secure with toothpick Can substitute ham for dried beef
Ĵ ȱ ¢ȱ ǰȱ Robert Oney of Omni ȱ ¢ ǰȱ ę ȱ 2 cups sugar 1/2 cup milk 1 teaspoon vanila 3/4 cup creamy peanut butter.
Ĵ ȱ ¢ȱ ǰȱ Ashley Hulan of Ashland Stir together: 1 bag of miniature marshmallows 16 oz of vanilla yogurt 1 regular size tub of cool whip 1 package of no-bake ȱę
Bring sugar and milk to a boil. Continue to boil for two and one-half minutes. ReStir in move from heat and stir in 1-2 containers of sliced up ȱ ȱ Ĵ ȱ ȱ ǯȱ strawberries 3-4 sliced up bananas Pour into greased pan and ȱ ȱ ȱ ę ǯȱ ȱ ȱ Other fruits can be substienjoy! tuted or added as desired
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Best of the Best! 2016
Chocolate Peanut Butter Cake - 2005 Winner 1 pkg. chocolate cake mix 1 pkg. instant chocolate instant pudding 1 cup milk 1/2 cup sour cream 4 large eggs 2 cups chocolate chips
2 cups peanut butter chips 1 bar (2 oz.) unsweetened chocolate 3 tablespoons margarine 1 1/2 cups powdered sugar 2-3 tablespoons water
Preheat oven to 3500. Grease and flour 12 cup bunt pan. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed until blended. Beat on high speed for 2 minutes. Stir in chocolate & peanut butter chips. Batter will be thick. Pour into baking pan. Bake for 55-65 mnutes. Cool in pan on wire rack for 20 minutes. Invert onto serving plate and let cool completely. Melt chocolate baking bar in small heavy-duty pan over low heat, stirring until smooth. Remove from heat, stir in powdered sugar alternately with water, add vanilla. Pour glaze over cake and serve
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Best of the Best 2014 UP CLOSE Fromfrom the Editor Christmas Means EAT!
As I sit in church during Sunday morning services I am reminded of the true meaning of Christmas. The first advent candle is lit and the original reason for celebrating shines through as a sign of the anticipated birth of Jesus Christ. I look around the beautifully decorated sanctuary full of poinse�ias, christmas trees and pine boughs holding white miniature twinkling lights. Every year, the ornaments are hung with care. The empty manger sits at the side waiting to fill with props for the Christmas program. It’s tradition. No ma�er what our choice of denomination or religious faith is, most agree Jesus’ birthday began the annual celebration. We follow the in the habits of our parents and the way we were raised. As time passes and we grow, some traditions fall by the wayside and others are introduced. There are the trees, the lights, the parades with Santa, and the shopping. There are special movies, carols, programs and concerts. Then there is the food. You simply can’t have Christmas without that one special recipe. If we don’t cook at any
other time, we have to try our hand at kitchen duties sometime during the holidays. Many happy memories come from those special times with loved ones while preparing special food items. And thanks to our readers and advertising sponsors who have shared some of those experiences, this issue is filled once again with many winning recipes. I invite you to try at least one of them as who knows? You just might be creating another memorial tradition to add to your list. Until next month, Have a Blessed Christmas and Happy New Year!
Kathy Barne�, Managing Editor P.S. Here is my recipe to share with all.....
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Gifts from your kitchen are alway well received at Christmas Time, showing that extra special care taken to create something special. Recipes are throughout this issue...
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Blaze Of Lights
B
luffton Blaze of Lights Tradition is Scheduled for Saturday, November 25th The 37th annual Blaze of Lights holiday celebration, including the lighting of the Ream collection of vintage Christmas Folk-Art, is scheduled for Saturday, November 25 in downtown Bluffton, Ohio. The Ream display and thousands of lights in the surrounding trees are available for nightly viewing on the lawn of Bluffton Presbyterian Church, 102 N. Main Street, Bluffton from November 25 through January 1. The community joins in the Blaze spirit with numerous residential holiday light displays and folk-art
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decorations throughout the Village located off I-75. Activities on November 25 include Small Business Saturday specials at downtown businesses and carolers on Main Street. One of the largest holiday parades in the area begins on Snider Road at 5 PM and travels up Main Street to College Avenue. Following the parade, entertainment will be offered on the main stage. At 6:30 p.m. the lighting ceremony will begin with the reading of the Christmas story followed by the lighting of the Ream display. After the parade, you can visit Santa, ride the Romick Railway, ride the Allen County RTA Trolley for a tour of decorated homes all at no
charge. Johnny Appleseed Park District will also be on hand at the Senior Citizens Center with displays and a project for the kids. The Blaze After Lighting returns this year with selections of beer, bourbon pours, spiced wine, and hot chocolate, along with local food vendors and live country music by Wastin’ Neon under a heated tent on Vine Street. The Blaze of Lights celebration is sponsored by the Village of Bluffton and Bluffton Area Chamber of Commerce. For more information about the event, visit www.explorebluffton. com or contact Jim Enneking, Bluffton Area Chamber of Commerce executive director at 419-369-2985.
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