There’s hot chocolate… and then there’s Italian hot chocolate. And let me tell you, there’s no comparison. On a recent visit to Italy, I was extremely and very pleasantly surprised when I took my first sip of Cioccolato Caldo: I quickly realized that a spoon was an absolute necessity when indulging in Italian hot chocolate! Once home I found it imperative to recreate Italian hot chocolate and came up with this Best-Ever recipe. A rich hot chocolate that is thick, creamy and silky smooth… you will think you died and went to heaven!
Recipes and photo by Gwynn Galvin, Culinary Consultant and Creator of Swirls of Flavor.
Best-Ever Italian Hot Chocolate
1 cup sugar
3/4 cup unsweetened cocoa powder
5 teaspoon cornstarch
3/4 cup 60% cacao bittersweet chocolate chips
3 cups milk
whipped topping
mini marshmallows
1. In pot combine sugar, cocoa powder and cornstarch until blended. Stir in chocolate chips.
2. Whisk in milk until combined.
3. Bring to a simmer over medium heat, stirring frequently. Simmer until thickened, 1-2 minutes.
4. Serve with whipped topping and mini marshmallows.
Makes 4 cups / 6 to 8 servings.
Gwynn Galvin, Chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned! With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!
As a New Jersey native, I’m destined to like certain things. Two of those things are tomato sauce and Jon Bon Jovi. So when I was offered an invite to taste test the Bongiovi Brand tomato sauces, I quickly accepted. I learned quickly that there are more than just musical genes in the Bongiovi family. Turns out, John Bongiovi, Sr. aka ‘Mr. B’ and father to New Jersey’s own Jon Bon Jovi, is an excellent cook. Ever since he can remember, family and friends have urged him to take on the chance and share his tasty sauce with the rest of us.
According to the Bongiovi Brand website, the recipe for the sauce was passed down through three generations of family members, originating in Sciacca, Sicily, in the late 1800s. The recipe stayed a family secret throughout the years and after much deliberation and coercion, Mr. B finally decided to try and bottle it with the help of his sons, Anthony and Mathew. Over five years and a lot of trial and error, Mr. B finally found a recipe that he felt comfortable putting his name on.
I had the opportunity to attend a sampling menu hosted at Jon Bon Jovi’s Soul Kitchen in Red Bank, where Mr. B was cooking up a storm and offering the intimate crowd homemade Italian comfort food with—dare I say it—jarred sauce. If I hadn’t known that the event was specifically designed to showcase his jarred sauce, I would have thought he had made it a few hours earlier. The sauce was surprisingly fresh and light, not lumpy or heavy, like other bottled sauces I’ve tried.
My eggplant parmigiana dish featured mushrooms, spinach, and ricotta cheese, topped off with a light coat of the Bongiovi Brand’s Garden Style sauce featuring fresh basil, garlic, onion, mushrooms, and bell peppers. There are two other available flavors: Marinara, which features a “tantalizing combination of premium tomatoes, basil, onion, and garlic with just the right amount of oregano and parsley sautéed with a splash of burgundy wine” and Arrabbiata, featuring “cool tomato and basil flavors kicked up with just the perfect amount of a special pepper combination for just the right bite.”
After a very satisfying dinner, I checked out the ingredient list and to my surprise, there were absolutely no preservatives listed. (And preservatives are the general reason why you would never find any jarred tomato sauces in my cabinets.)
Matthew Bongiovi and Mr. Bongiovi, aka Mr. B
Before I left, stomach full and still in bottled-sauce shock, I had the pleasure to meet Mr. B himself. I told him how I had my doubts about how fresh a bottled sauce could taste, but that he had won me over. He just laughed, smiled, and said, “Me too. It took a long time to get the right recipe down, especially because we’re cooking in huge vats, not my small pot at home.” And I’m not the only one enjoying this sauce. Since they launched their Bongiovi Brand sauces in February of 2012, they have been voted the ‘Best Quality Sauce in a Jar’ by the panel at World Class Kitchens.
So the next time you’re unsure of what to do for dinner, just take a jar and you’ll enjoy it, I swear (yes that’s my attempt at remaking a Bon Jovi lyric.) You may not be able to actually dine with a rock star family like the Bongiovis, but you can definitely eat like one!
Bongiovi Brand Pasta Sauces are available in ShopRites nationwide and select Wegmans locations. A full list of purveyors can be found at bongiovibrand.com.
Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
January 3: BEX Kitchen hosts a New Year’s Dinner where guests can choose from options like Lobster & Crab Enchiladas, Stuffed Pasilla Chiles, Champurrado & Pecan Shortbread and more. First seating is at 6 p.m. and second seating is at 8:15. Guests must make reservations, and the dinner is $55 per person. BEX Kitchen, 52 Main Street, Califon, 908-975-3334.
January 4 and 5: From noon to 5 p.m., visit Sharrott Winery in Blue Anchor to warm up with wine, cheese and comfort foods. Wine and food pairings are chosen by Sharrott’s wine maker. Sharrott Winery, 370 South Egg Harbor Road, Blue Anchor, 609-567-WINE (9463).
AND BEYOND:
January 12 to 18: Tropicana Casino and Resort in Atlantic City will have its 2nd Annual Beer Week this January. Highlights will include drink and dining discounts, retail specials and exclusive accommodation packages. Save the date for a week’s worth of events, including the International Beer and Food Pairing. Tropicana Casino and Resort, 2831 Boardwalk, Atlantic City, 609-340-4203.
January 25: High Street Grill’s Winter Beer Fest 2014 will allow guests to sample more than 40 craft beers from over 20 different breweries, including Carton, Firestone, Goose Island, Heavy Seas, Yards, Great Lakes, Allagash, Founders, Troegs, Lagunitas and more. Meet local craft brewers at their homebrew corner and snack on High Street Grill food. Sessions are from 12:30 to 2:30 p.m. and 3 to 5 p.m. Tickets are $30 in advance and $35 at the door. Call (609) 265-9199 or email [email protected] to purchase your ticket.
January 25: The British Chip Shop in Haddonfield will celebrate Robert Burns Night in true Scottish fashion, with Haggis, Bagpipes and Scotch Whisky from 7 to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whisky Trifle for dessert. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
February 15: The Big Beer Brew Festival is returning to the Morristown Armory and will feature more than 250 craft beer tastings. VIP ticket holders will enjoy another 25 special and rare beers, an extra hour of tasting per session and a gourmet buffet presented by Morris Tap and Grill of Randolph with menu designed by Food Network Chopped Champion (and Morris Tap & Grill Chef and partner) Chef Eric LeVine. The first session begins at 1 p.m. and the second begins at 7 p.m. Click here to purchase tickets. For a list of participating breweries, click here. Go to bigbeerbrewfestival.com or Facebook for updates. Morristown Armory, 430 Western Ave., Morristown.
March 8 and 9: Bergen County-based Giants of Generosity will sponsor a Celebrity Food and Wine Show. Funds will be raised by the charitable organization to help needy families and individuals throughout Bergen County. Featured guests are celebrity chef Maneet Chauhan, author, restaurateur, and a judge on the Food Network’s Chopped, and chef Guy Mitchell, producer of the White House Chef Tours. $75 per person. Save $15 on tickets by purchasing before December 22.Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.
Escape Montclair, Sweetbreads with Crispy Bone Marrow
From January to December, from North Jersey to Cape May (and everything in between), the Jersey Bites crew enjoyed a range of memorable, creative, and scrumptious dishes. Here’s a sampling of our favorite meals of the past 12 months. What were your favorite meals of the year? Let us know in the comments! And happy new year!
Sweetbreads with Crispy Bone Marrow, Escape Montclair, Montclair, Veronique Deblois
“Sweetbreads, pea purée, crispy marrow, chanterelles and grape juice. Simply an amazing dish. The sweetbreads were tender and perfectly cooked and Chef Gregg was truly gilding the lily with the addition of crispy bone marrow. The best bone marrow I’ve had.”
HAVEN Riverfront Restaurant & Bar, Edgewater Seafood Risotto
Seafood Risotto, HAVEN Riverfront Restaurant & Bar, Edgewater, Veronique Deblois. Seafood risotto with riso venere, lobster, sea scallops, shrimp, sea beans, sweet corn and Mmscarpone. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood.”
Fluke Crudo, The Ryland Inn, Whitehouse Station, Veronique Deblois
The Ryland Inn, Fluke Crudo
“Fluke crudo, summer melons, heirloom tomatoes, garden herbs. Just the perfect summer starter with fresh, clean flavors.”
Day Boat Scallop, Bistro Rylo, Oakhurst, Melissa Beveridge “Chef Ryan Lory seared the scallop perfectly. Combining a mixture of spicy seasoning, the just cooked scallop was served on top of succotash and Blue Moon foam. Such a small bundle of flavors that complement each other so well.”
Venison Tenderloin, Ninety Acres/The Ryland Inn, Whitehouse Station, Deborah Smith “This amazing dish was part of a four-course Cervena Venison Luncheon at the Ryland Inn in Whitehouse Station. This particular dish of rye, smoked tomato, Brussels sprouts and pastrami spice was created by Marty Keter of Ninety Acres.”
Taquitos de Marlin, Cubacan, Asbury Park, Melissa Baratta “Smoked marlin, malanga, pickled jalapeno and cabbage in crunchy tortilla shells. The chilled smoked marlin is unique: it’s salty, smoky and has a great texture. That combined with the subtle heat of the jalapenos, the creamy sauce and crunchy shell makes this the perfect appetizer to a fantastic Cuban meal.”
“Truly the best soup I’ve ever had! It was creamy, steamy and just seasoned perfectly. The corn was fresh as can be while the smooth base of the soup reminded me of both cashmere and silk. Simply divine! Chef Lucas Manteca has many culinary talents indeed, but this one was 100% outstanding.”
Eggplant Vegetarian Curry, A Toute Heure, Cranford, Michelle Stavrou
“An Indian-inspired dish may sound out of place at this well-renowned bistro, but this out-of-the-box entree tasted as authentic and delicious as any curry I’ve had. It also stood out as the top dish I had this year that took full advantage of the amazing summer produce this area has to offer.”
Any of the burgers at Loaded, Garwood, Michelle Stavrou
Loaded
“Need to convince your vegetarian friends what they’re missing out on? Then take them to Loaded where the burgers are made from quality ingredients and topped with deliciousness like avocado, caramelized onions, and maple cured bacon. This hole in the wall is routinely packed and sells out early. If there was ever a place to plan your day around, this is it.”
“The lump Maryland crab melts like butter with each bite of these crab cakes that are handmade without breadcrumbs or any unnecessary binders. Rounded out with fresh “sea side slaw” and perfectly blistered fingerling potatoes, I could eat this every day. Also entirely gluten-free!”
“Certainly not the fanciest dish of the year, but a damn good plate of grub! This was a memorable night spent sheltering from a massive snowstorm, tucked into the warm cocoon of Salt’s laid-back, live-music atmosphere. With many seafood options to choose from, we both went for the basic Fish & Chips that departed from the usual preparation by featuring beer-battered tilapia served with malt vinegar, house-made remoulade, and a side of hand-cut fries. Washed down with a cold draft chosen from Salt’s list of more than 50 beers, this was the perfect comfort food, perfectly prepared.”
“My birthday dinner at Blue Point Grill was an unforgettable series of best bites, but their divine lobster bisque really set the tone for the meal. Its rich, burnt orange color is surpassed only by its richness in flavor. The sweet, tender lobster chunks are almost inconsequential compared to the intensely flavorful stock. Luxurious and velvety with a buttery finish that is neither greasy nor filmy, but a savory device that really lets the flavor linger on your tastebuds in the most welcomed way.”
“I don’t know if this spot needs any introduction judging from the always-full tables, but Stage House Tavern is one of my best finds of 2013. And their tavern dip is my favorite French dip to date. Tender, thinly-sliced prime rib is bathed in au jus before being piled high onto a crusty, chewy, garlicky toasted ciabatta roll. The melted fresh mozzarella acts as a balanced binder, and when you dip the corner of the sandwich into the beefy au jus, the crusty bread maintains its crunch. A compact, almost refined version of the often-messy sandwich.”
“This is by far my favorite hot spot in Union County. Not only is the food outstanding, fresh, and unique—the menu constantly changes, the staff is sincerely friendly, and the almost daily live music stumps even the hottest venues in New York City. The dining menu boasts Cajun favorites like crawfish éttoufée, Vooddoo Cajun shrimp, and alligator tail, but for all the late-nighters like myself, Crossroads’s bar menu runs the gamut from their insanely amazing Buffalo wings and their new, Build-Your-Own Slider menu with toppings ranging from mac ‘n cheese, pulled pork, and even frogs’ legs. Nonetheless, there is one item that is beyond satisfying, and that’s the bacon-wrapped scallops. Complete with a small bushel of spinach and red peppers, the salty-yet-buttery pockets melt in your mouth, and with a hint of lemon surfacing the dish—the flavor is jam-packed with a simply elegant appetizer. The hardest part of consuming the filling-but-light fare is choosing which one of their 60 beers would best complement the surf wonder. “
Chef Sam Fertik has always had a love for cooking and—more importantly—eating. Fertik’s love stems from the days of cooking yummy treats with his grandmother at family dinners. At the age of 14, wanting to work in a “real” kitchen, he secured his first job with a catering company. His first task was counting asparagus, but he quickly moved from his asparagus counting days to running parties every weekend. Fertik graduated from The Culinary Institute of America with an even greater passion for the culinary arts. After his studies, he embarked on a culinary expedition through Europe. Upon his return, Fertik trained under Julian Alonzo of Brasserie 8 1/2 and then went on to become the Executive Chef at Tula Restaurant and Lounge, in New Brunswick. In 2011, missing the world of catering, he returned to that space—bringing all of his experiences with him. Fertik continues to consult and work on many different projects throughout the country.
JERSEY BITES: What is your earliest food memory?
CHEF FERTIK: Washing dishes in the small sink next to my grandma (who was washing them in the big sink) and using my own small bottle of dawn.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment? Not really an a-ha moment. More of a steady “I like this,” “it seems fun,” and “I like to make people happy and inspired through food.”
Any interesting stories about where and with whom you started cooking professionally? That’s a dangerous topic, I think you should read Kitchen Confidential…
What is your cooking style? Modern with classic techniques and flavors and influence from around the world.
What is the greatest/neatest opportunity that has come from cooking?
So many, from cooking for billionaires, to getting access to amazing spaces, the sky’s the limit.
What is the most memorable meal you’ve had, what did you eat and where was it?
That’s a tough one, but one that I always talk about is my lunch at Guy Savoy, in Paris. It lasted for almost six hours and was just amazing. I remembered being awestruck when Guy came out himself.
It’s your last day on earth, what would your final meal be?
Goodness, I do love a good bagel. I think I’d start there.
What is the best advice you have to share with young folks interested in becoming chefs? Try it out, LISTEN to the folks who have been around especially when they talk about the hours, and stress. You can be the master of your own destiny in this business if you are smart!
If you could choose to be any food item, what would it be? Bread dough, you get kneaded, left in a warm place, you make some alcohol, and then you get toasty. Then, you get all sorts of cool stuff put onto your slices… jam, jelly, charcuterie…
What is the one “staple” food you always have in your cupboard at home? Frosted Flakes…. And quinoa, it’s a great grain, I love it and eat it all the time.
What is your beverage of choice? So many different options, I love craft beer, and craft liquors.
What is your favorite comfort food? My Grandma’s meatball recipe has never let me down.
What New Jersey restaurant do you enjoy dining at, besides your own? There are a few that I really like, from Elements in Princeton, to Catherine Lombardi in New Brunswick.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Escoffier, Thomas Keller and Paul Bocuse. They are truly the MASTERS of the culinary world.
Are you working on any upcoming projects our readers would be interested in learning about? Besides our brand new Chef’s Table (tasting menu, sitting right in the kitchen) I have a few other things up my sleeve but they will just have to wait and see!
Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.
Unpasteurized, local honey is a must try! It’s honey in the raw that has not been heated or filtered. Instead, it’s simply strained to remove debris before bottling. So where do you get real, 100% authentic, local, New Jersey honey?
Tassot Apiaries
Over the summer, I visited Hunterdon Land Trust’s Farmer’s Market and purchased honey from a local supplier, Tassot Apiaries, Inc. The honey had a different taste than the honey I usually purchase at my local farm stand. Then, Audrey Gambino from Villa Milagro confirmed that Tassot Apiaries has the “best, purest honey around.” I contacted Jean-Claude of Tassot Apiaries to find out about his honey. He invited me down for a visit and showed me that local honey is a great gift from nature.
Tassot Apiaries is a place for bees and beehives, located in Milford. I met with owner/beehive manager/maker/honey expert Jean-Claude. Jean-Claude grew up in France working on his uncle’s beekeeping farm and I must say, I love his French accent. He moved here with his wife and opened their family-run honey business. They specialize in “raw, chemical free, high quality honey and bee products” and love to “show [their] passion for beekeeping with others in a true community spirit.” He was happy to give me a tour and teach me about bees, honey, beeswax care and harvesting.
Most of Tassot Apiaries’ beehives are scattered among local farms and the farmers are happy to have the bees pollinate their crops, so it’s truly a win-win! Jean-Claude also has some on his property from Europe and they are enchanting, classy, colossal and beautiful.
To start, we talked about beehives and how bees make honey and beeswax. The hive has a body—usually it’s the bottom of the box—which serves as the brood chamber. Here is where the queen (there is only one per colony) lays her eggs and where workers, lots of females, will raise the brood and keep the food supply for winter. Here is also where the hundreds of fertile males and drones are hatched. Each colony has approximately 60,000 bees.
Above the brood chamber is the second box, called a “super” and here is where the honey for harvesting is located. So how do they get the nectar from the flower to the hive? The scout bees fly off to find the nearest source of nectar and return to the hive to communicate this to the foraging bees. Their method of communication is to “dance.” The foragers then fly off and collect the nectar and bring it back to the hive. The nectar is then handed off to a worker bee who helps turn it into honey and then “caps” the cells with beeswax to keep the moisture out. The honey is finally ready to be collected.
Once the honey box is collected, it is brought back to Jean-Claude’s home and the extracting begins. First, each panel is “uncapped” then hung in an extractor (a stainless steel container that spins at high speed, forcing the honey to separate and come out the bottom). It’s then left to settle and, finally, bottled. Jean-Claude makes sure that his honey is pure and he never mixes batches. His honey is as close as you can get to the stuff in the hive. In addition, he makes beeswax products like candles and soap—nothing is wasted.
Jean-Claude takes great pride in all of his products and there are no exceptions. You will not taste honey like this anywhere… And that’s how you know it’s local! In addition, honey is very different from man-made table sugar. It has at least 165 identifiable components from amino acids, enzymes, vitamins, and minerals and many types of natural sugar. The exact makeup varies as different bees collect different nectar from different plants. For example, Tassot Apiaries makes Buckwheat and Blueberry Honey. Can you guess where the nectar came from?
To find out, hop online and check out http://www.tassotapiaries.com or go visit Jean-Claude and Tassot Apiaries, Inc. in person. This 100% authentic New Jersey honey is beautiful, gourmet and delicious!
Tassot Apiaries’ Jean-Claude
When you go visit Jean-Claude, be sure to check out the following:
Honey in glass jars: It’s beautiful, wildflower honey. Whipped honey: Perfect to spread on toast or drizzle over yogurt and granola. Honey with almonds and walnuts: Recommended as an ice cream topping. Honeycomb: My personal favorite.
I must conclude with some honey trivia as honey has been around for centuries:
-Pliny, of ancient Greece, wrote “ drink a glass of honey and apple cider every morning: it clears the system and promotes good health.”
-In 400 BC, Greek athletes were given honey to help them perform better.
-Egyptians used honey to embalm cuts to prevent them from getting infected.
Tassot Apiaries, Inc.
Buzzing Acres Farm
54 Rick Road
Milford, NJ 08848
Open every day, except holidays
9 a.m. to 5 p.m.
Jennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!
I don’t like to play favorites, but when you only get to go out to dinner once a month you have to be picky about where you go. And yet month after month my husband and I leave the baby with a set of grandparents and head over to A Toute Heure. What can I say? A delicious meal there is as close to a sure thing as you can get.
100 Steps Owner Andrea Carbine and Executive Chef Kara Decker
But now we have an option that’s both new and familiar at the same time. The owners of A Toute Heure, Andrea and Jim Carbine, have opened up a new restaurant that’s literally across the street. They’ve named it 100 Steps, as that’s the distance from one restaurant to the other. And they have a familiar face in the kitchen with Kara Decker, the executive chef from A Toute Heure, heading up 100 Steps.
The Carbines had the itch to expand their restaurant but couldn’t decide the best way to do it. They considered expanding into the upstairs at A Toute Heure, but when the nearby space became available they knew they couldn’t pass it up. 100 Steps is 1/3 bigger than its sister restaurant and will offer walk-in seating, in addition to taking reservations.
100 Steps, interior
100 Steps was conceived not only as the chance for the Carbines to open another restaurant, but to also provide Decker with new challenges and opportunities. Decker has been at A Toute Heure for six and a half years and was thrilled to put her own stamp on a new restaurant. She’s most excited about the oyster bar at 100 Steps, which will change its offerings frequently. The chef also pointed to the pastas and charcuterie board as items that differ from the offerings at A Toute Heure. 100 Steps uses most of the same farms that provide product to A Toute Heure but will not adhere to using strictly local ingredients. The menu will be seasonal, though, and change on a quarterly basis.
Decker may control the menu, but the Carbines conceived the concept for 100 Steps. The awning advertises it as a “supper club,” which is something Jim was familiar with growing up in the Midwest. 100 Steps plans to have a more social feel than A Toute Heure, which has a distinct bistro feel. The new restaurant has truly been a labor of love, with the Carbines, Decker and their dedicated staff working around the clock to bring it up to the standards people have come to expect. I have no doubt they’ll deliver on people’s expectations to the fullest.
This fall was an exceptionally successful season for Table to Table’s “Bag a Lunch, Help a Bunch” campaign, an initiative that encourages businesses, schools and individuals to donate money they usually spend on lunch to help feed the hungry. Based in Englewood Cliffs, Table to Table is a rescue program that collects prepared and perishable food that would otherwise be wasted and delivers it to more than 70 hunger relief agencies throughout Bergen, Hudson, Essex and Passaic Counties.
Over 2.5 million meals will be delivered as a result of the cooperative efforts of all who participated.This year, which was the eighth season for the initiative, the one-day initiative exceeded all previous records by 50 percent.
This year’s top five earning companies and schools included The Medicines Company in Parsippany, Takasago International in Rockleigh, Paramus Catholic High School in Paramus, Bogert School in Upper Saddle River and Hartz Mountain in Secaucus. Inserra ShopRite Supermarkets served as presenting sponsors, while grand sponsors included Becton Dickinson, The Record, and Honda of Tenafly.
Editorial Intern: Sabrina Szteinbaum is a sophomore at Rutgers University majoring in Journalism & Media Studies, but those are just the basics! She is a Jersey-born, city-loving foodie who can be found running around New York City in search of the best cupcake, cookie, or piece of cake to feature on her baking blog. Sabrina has been baking since age 12, and has been documenting her confections at The Sugarcoated Life since August 2012. At Rutgers, Sabrina works as a correspondent for The Daily Targum. Her love of journalism has landed her the roles of newscaster and assistant news director on WRSU, one of Rutgers’ radio stations.
This year’s “Bag a Lunch, Help a Bunch” will help create 2.5 million meals.
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
December 26: Come to Chef’s Dine Around from 6 to 10 p.m. to enjoy a five-course gourmet feast, with each course served in one of Cape May’s premier restaurants. Wine will be provided with each course, with a representative from the sponsoring winery on hand to explain the pairings. A trolley shuttle between restaurants is provided. Reserve early as seating is limited. For more information, call 609-884-5404 or 800-275-4278. $125 per person.
AND BEYOND:
December 31: Chef Patruno and his staff at Nunzio’s Ristorante Rusticoare busy preparing for a Seven Fish Dinner for Christmas Eve and a New Year’s Eve Feast, both of which are currently accepting reservations. Chef Patruno’s Seven Fish Dinner will be held on December 24 and will include dishes like marinated cod (ceviche style), cod fish croquettes with tomato and basil, PEI Canadian mussels marinara sauce with garlic bread, crispy fried smelts, fish stew with bay scallops and much more. Nunzio’s Ristorante Rustico, 706 Haddon Avenue Collingswood, 856-858-9840. For more about Nunzio’s, check out our recent article here.
December 31: The British Chip Shop in Haddonfield is hosting a Hogmanay celebration from 5 to 11 p.m. Prices is $35 per person for a three-course dinner including shrimp cocktail, Beef Wellington and traditional New Year’s Eve Scottish fruit cake. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
January 3: BEX Kitchen is hosting a New Year’s Dinner where guests can choose from options like Lobster & Crab Enchiladas, Stuffed Pasilla Chiles, Champurrado & Pecan Shortbread and many, many more. First seating is at 6 p.m. and second seating is at 8:15. Guests must make reservations, and the dinner is $55 per person. BEX Kitchen, 52 Main Street, Califon, 908-975-3334.
January 12 – 18: Tropicana Casino and Resort in Atlantic City will have its 2nd Annual Beer Week this January. Highlights will include drink and dining discounts, retail specials and exclusive accommodation packages. Save the date for a week’s worth of events, including the International Beer and Food Pairing. Tropicana Casino and Resort, 2831 Boardwalk, Atlantic City, 609-340-4203.
January 25: High Street Grill’s Winter Beer Fest 2014 will allow guests to sample more than 40 craft beers from over 20 different breweries, including Carton, Firestone, Goose Island, Heavy Seas, Yards, Great Lakes, Allagash, Founders, Troegs, Lagunitas and more. Meet local craft brewers at their homebrew corner and snack on High Street Grill food. Sessions are from 12:30 to 2:30 p.m. and 3 to 5 p.m. Tickets are $30 in advance and $35 at the door. Call (609) 265-9199 or email [email protected] to purchase your ticket.
January 25: The British Chip Shop in Haddonfield will celebrate Robert Burns Night in true Scottish fashion, with Haggis, Bagpipes and Scotch Whisky from 7 to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whisky Trifle for dessert. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
February 15: The Big Beer Brew Festival is returning to the Morristown Armory and will feature more than 250 craft beer tastings. VIP ticket holders will enjoy another 25 special and rare beers, an extra hour of tasting per session and a gourmet buffet presented by Morris Tap and Grill of Randolph with menu designed by Food Network Chopped Champion (and Morris Tap & Grill Chef and partner) Chef Eric LeVine. The first session begins at 1 p.m. and the second begins at 7 p.m. Click here to purchase tickets. For a list of participating breweries, click here. Go to bigbeerbrewfestival.com or Facebook for updates. Morristown Armory, 430 Western Ave., Morristown.
March 8 – 9: Bergen County-based Giants of Generosity will sponsor a Celebrity Food and Wine Show. Funds will be raised by the charitable organization to help needy families and individuals throughout Bergen County. Featured guests are celebrity chef Maneet Chauhan, author, restaurateur, and a judge on the Food Network’s Chopped, and chef Guy Mitchell, producer of the White House Chef Tours. $75 per person. Save $15 on tickets by purchasing before December 22.Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.
Christmas is so close we can taste it. And it tastes good. From a sauce, to a crisp, to muffins suitable for breakfast or dessert, it’s cranberry time! Try these recipes from Jennifer Miller, Hillary Irwin, Melissa Baratta and Sabrina Szteinbaum.
The Ultimate Cranberry Sauce by Jennifer Miller (mealdiva.com)
Ingredients 1 (12oz) package of fresh cranberries
1 orange, zested and juiced ( if the orange is not juicy, add 1-2 tbs. fresh orange juice as well)
½ cup plus 1 tbsp. sugar
1 cinnamon stick
Directions 1. Put all of the ingredients into a saucepan over medium-low heat and simmer until the cranberries burst and the sauce thickens, about 20 minutes.
2. Remove from heat.
3. Remove cinnamon stick and stir.
4. Serve at room temperature or cool and refrigerate.
Ingredients 5-6 baking apples (such as Fuji), peeled and diced into 1/2-inch pieces
1 cup fresh cranberries
1/3 cup pure maple syrup
2 tbsp. fresh lemon juice
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 tbsp. whole wheat pastry flour
Topping 1/2 cup whole wheat pastry flour 1/3 cup old-fashioned rolled oats (not instant) 1/4 cup brown sugar 1/4 teaspoon cinnamon Pinch of kosher salt
1/4 cup chopped walnuts or almonds
2 tbsp. cold unsalted butter, cut into small pieces
2 tbsp. coconut oil
Directions 1. Preheat oven to 375°F.
2. Coat a 9-inch round pie pan with coconut oil.
3. Combine all of the filling ingredients and toss well. Place in the pan, cover with foil and bake for 25-30 minutes, until slightly tender. Remove from the oven and stir.
4. To make the topping, mix flour, oats, brown sugar, cinnamon, salt and nuts in a medium bowl with a fork.
5. Add butter and coconut oil and blend with a pastry blender or your fingertips.
6. Sprinkle the topping evenly over the fruit.
7. Put back into the oven and bake, uncovered, about 20 minutes until the fruit is fork tender and the topping is lightly browned.
8. Let cool for about 10 to 15 minutes before serving.
Cranberry Orange Muffins by Melissa Baratta(Some Sugar Added)
Cranberry Orange Muffins
Makes 1 dozen
Ingredients 2 cups flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup chopped fresh cranberries (frozen will also work)
2/3 cup skim milk
1/4 cup butter
1/2 tsp. vanilla
1 heaping tbsp. orange zest
1 egg, beaten
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. coarse or turbinado sugar
Directions
1. Preheat oven to 400°F.
2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in bowl; mix together. Stir in cranberries.
3. In a separate bowl, combine milk, butter, orange zest, vanilla and egg; add wet mixture to the flour mixture, and stir just until combined (do not overbeat).
4. Spoon batter into muffin tins lined with wrappers or sprayed with cooking spray.
5. Sprinkle tops with coarse sugar. Bake 15-20 minutes, until muffins spring back when touched in center or toothpicks come out clean. Remove from pan and cool on a wire rack.
Ingredients For the Crust
1¼ cups all-purpose flour
1 tsp. granulated sugar
½ tsp. salt
10 tbsp. unsalted butter, cubed and chilled
2 to 4 tbsp. ice water
For the Filling
3 pounds Bartlett or Bosc pears, peeled, halved, cored, and cut into ¼-inch slices
¼ cup + 2 tbsp. granulated sugar, divided
8 ounces (2 cups) cranberries, fresh or thawed
1 teaspoon grated fresh ginger
For the Topping ¾ cup all-purpose flour
¼ cup light brown sugar
2 tbsp. granulated sugar
2 tbsp. crystallized ginger, chopped
¾ tsp. ground ginger
⅛ tsp. salt
5 tbsp. unsalted butter, melted and still warm
Directions
1. Make the dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add 2 tbsp. of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
2. Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
3. Remove the dough-lined pie plate from the refrigerator and trim the overhanging dough to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself, making the folded edge flush with the edge of the pie plate. Crimp the dough, then transfer the dough-lined plate to the freezer for 1 hour before using.
4. Make the filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through. Uncover and let cool to room temperature, about 30 minutes.
5. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and preheat the oven to 400°F.
6. Prepare the Topping: Combine the flour, brown sugar, granulated sugar, crystallized ginger, ground ginger and salt in a medium bowl. Add the melted butter and stir with a fork until the mixture is completely moistened. Let cool completely, about 10 minutes.
7. Finish the filling and assemble the pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine. Transfer the mixture to the chilled dough-lined pie plate. Sprinkle the topping evenly over the pear filling, breaking apart any large clumps.
8. Bake the pie: Place the pie on the baking sheet and bake until the juices are bubbling and the topping is a deep golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool completely (about 4 hours), before serving. The pie can be stored, covered, at room temperature or in the refrigerator for up to 2 days.
We made it! Today is the twelfth and final day of our 12 Days of Cookies!Give new Biter Kathy Mathieu’s inaugural contribution, Chocolate Crispies, a whirl. You can thank us later.
A simple-but-rich chocolate treat always has its place amid the fancy decorated and specialty Christmas cookies we enjoy at the holidays.
Ingredients 2 oz. unsweetened chocolate
1 stick (1/2 cup) butter
1 cup sugar
1/2 cup flour
2 eggs, unbeaten
1/2 tsp. vanilla
1/2 cup chopped walnuts
Directions 1. Preheat oven to 400°F.
2. Butter a roasting pan (9×13) on the bottom and about ½ inch up the sides. You can use a cookie sheet if it has sides.
3. Melt chocolate and butter together in the heaviest saucepan you have. Watch carefully, stirring often so the mixture doesn’t burn. Remove pot from heat when blended.
4. Add dry ingredients and mix just enough to combine.
5. Mix in eggs and vanilla.
6. Spread batter evenly in pan without scraping the bottom.
7. Sprinkle nuts on top.
8. Bake 11 to 13 minutes, depending on the size of the pan and your oven. Test for doneness by inserting a toothpick in the center. It should come out clean.
9. Cool for 10 minutes.
10. Using a sharp knife, cut the cookies into diamond shapes by cutting on the diagonal in one direction and straight across in the other. No worries if you get confused. People will love the cookies no matter how they look!
Cool completely before removing from pan.
Makes approximately 2 1/2 dozen cookies.
Kathy Mathieu is the creator and moderator of the inclusive blog Food Sharing Network and the author of Simply Delicious, a food column published in Taste Magazine in print and online. She started the site when she realized most conversations turned to food. Kathy is also the owner of The Red Wagon Group, a PR and communications firm based in Rutherford. She loves to cook, write and eat, and is thrilled to be part of Jersey Bites!
Event details are subject to change without notice. Please confirm directly before heading out!
THIS WEEKEND:
December 20: Teaberry’s Tea Room will host a Candlelit Christmas Tea this Friday. It is a six-course tea party (soup, salad, bite sized savories, scones, dessert and sorbet) and BYO. A presenter dressed in Victorian clothing will read A Christmas Carol to guests. Teaberry’s Tea Room, 2 Main Street, Flemington. Call 908-788-1010 to make prepaid reservations.
December 21: At Cape May’s Congress Hall, enjoy breakfast with Santa. Seatings include unlimited bacon, seasoned eggs and pancakes galore. Guests will enjoy train and carousel rides, larger-than-life candy canes and Santa’s elves. Prices are $15.95 (+ tax) for adults and $9.95 (+ tax) for kids. Seatings are at 8:30 a.m. and 10:30 a.m. Reservations are required. Congress Hall, 200 Congress Place, Cape May, 609-884-8421.
December 21: EnjoyThe Dickens Christmas Roast at the British Chip Shop in Haddonfield. This three-course dinner will be $25 per person. Call for menu details. Reservations are encouraged. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
December 21:Flounder Brewing Co.in Hillsborough will hold its monthly tour this Saturday. Founded by Jeremy Lees along with his brothers, Dan and Mike,this brewery is known for varieties including Hill Street Honey American Ale and Pumpkin Ale. During the tour, visitors will have the opportunity to taste-test some of their signature creations. The Flounder Brewing Co., 1 Ilene Court, Bldg 8, Suite 16 Hillsborough, (908) 396-6166. For more about Flounder Brewing Co., check out our recent article.
AND BEYOND:
December 24 and 31: Chef Patruno and his staff at Nunzio’s Ristorante Rusticoare busy preparing for a Seven Fish Dinner for Christmas Eve and a New Year’s Eve Feast, both of which are currently accepting reservations. Chef Patruno’s Seven Fish Dinner will be held on December 24 and will include dishes like marinated cod (ceviche style), cod fish croquettes with tomato and basil, PEI Canadian mussels marinara sauce with garlic bread, crispy fried smelts, fish stew with bay scallops and much more. Nunzio’s Ristorante Rustico, 706 Haddon Avenue Collingswood, 856-858-9840. For more about Nunzio’s, check out our recent article here.
December 26: Come to Chef’s Dine Around from 6 to 10 p.m. to enjoy a five-course gourmet feast, with each course served in one of Cape May’s premier restaurants. Wine will be provided with each course, with a representative from the sponsoring winery on hand to explain the pairings. A trolley shuttle between restaurants is provided. Reserve early as seating is limited. For more information, call 609-884-5404 or 800-275-4278. $125 per person.
December 31: The British Chip Shop in Haddonfield is hosting a Hogmanay celebration from 5 to 11 p.m. Prices is $35 per person for a three-course dinner including shrimp cocktail, Beef Wellington and traditional New Year’s Eve Scottish fruit cake. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
January 12 – 18: Tropicana Casino and Resort in Atlantic City will have its 2nd Annual Beer Week this January. Highlights will include drink and dining discounts, retail specials and exclusive accommodation packages. Save the date for a week’s worth of events, including the International Beer and Food Pairing. Tropicana Casino and Resort, 2831 Boardwalk, Atlantic City, 609-340-4203.
January 25: High Street Grill’s Winter Beer Fest 2014 will allow guests to sample more than 40 craft beers from over 20 different breweries, including Carton, Firestone, Goose Island, Heavy Seas, Yards, Great Lakes, Allagash, Founders, Troegs, Lagunitas and more. Meet local craft brewers at their homebrew corner and snack on High Street Grill food. Sessions are from 12:30 to 2:30 p.m. and 3 to 5 p.m. Tickets are $30 in advance and $35 at the door. Call (609) 265-9199 or email [email protected] to purchase your ticket.
January 25: The British Chip Shop in Haddonfield will celebrate Robert Burns Night in true Scottish fashion, with Haggis, Bagpipes and Scotch Whisky from 7 to 9 p.m. The price is $25 for a three-course meal consisting of Cock-A-Leekie soup, Haggis, ‘Neeps n’ Tatties and Whisky Trifle for dessert. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.
February 15: The Big Beer Brew Festival is returning to the Morristown Armory and will feature more than 250 craft beer tastings. VIP ticket holders will enjoy another 25 special and rare beers, an extra hour of tasting per session and a gourmet buffet presented by Morris Tap and Grill of Randolph with menu designed by Food Network Chopped Champion (and Morris Tap & Grill Chef and partner) Chef Eric LeVine. The first session begins at 1 p.m. and the second begins at 7 p.m. Click here to purchase tickets. For a list of participating breweries, click here. Go to bigbeerbrewfestival.com or Facebook for updates. Morristown Armory, 430 Western Ave., Morristown.
March 8 – 9: Bergen County-based Giants of Generosity will sponsor a Celebrity Food and Wine Show. Funds will be raised by the charitable organization to help needy families and individuals throughout Bergen County. Featured guests are celebrity chef Maneet Chauhan, author, restaurateur, and a judge on the Food Network’s Chopped, and chef Guy Mitchell, producer of the White House Chef Tours. $75 per person. Save $15 on tickets by purchasing before December 22.Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.
Gwynn Galvin, Chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned! With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!
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