Bourbon Warms Up Any Stocking

Deborah Smith, Executive Editor

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December 20, 2013

Sponsored Story: Brought to you by Atlantic City Bottle Company

It’s as comfortable sitting in a shot glass as a bump to your beer as it is to soaring majestically in a long stemmed martini glass in the guise of a sophisticated Manhattan. It’s a happy addition to your eggnog and it’s the perfect spirit for the holidays. But what exactly is bourbon anyway?

Well, according to President Lyndon Johnson in 1964, by act of Congress, it is America’s Native Spirit. That clears things up, doesn’t it? How about this statement: All bourbon is whiskey but not all whiskey is bourbon. What? That’s a true statement but it doesn’t bring us much closer to answering our question, does it?

Scotch is whiskey that is made in Scotland, and only Scotland. So, bourbon is whiskey that is made in the United States. Easy. Unless it is whiskey made in Tennessee. That’s Tennessee whiskey. And, Kentucky bourbon is only made in Kentucky. Got it? Where it’s distilled is important for determining what sets bourbon apart from other whiskeys but there are some other key criteria.

The grain bill for bourbon must include at least 51% corn. In a way, that makes it a kissing cousin to moonshine. Unlike moonshine, though, the only thing you can add to bourbon is water. That’s done to bring it down to proof (and it can only be aged in barrels at below 125 proof). Bourbon also differs from other whiskey in that it must be aged in new charred American white oak barrels. Since they can only be used once, the used barrels often end up at craft beer breweries or, ironically, in Scotland to age Scotch whiskey.

And how about the name? Where does the word “bourbon” come from? As it turns out, it may just have originated from the booziest street in America: Bourbon Street. According to Michael Veach of Louisville Kentucky’s Filson Historical Society, the Tarascon brothers immigrated from France to Louisville and began distilling and shipping their whiskey down river to New Orleans to be sold on Bourbon Street. The charred barrels gave their whiskey characteristics of their native Cognac.Soon, customers started asking for that “Bourbon Street whiskey” and the rest is history.

Now that we know a little bit about what makes bourbon, well, bourbon, let’s take a look at how it can cozy up to your holiday season. It’s a warming, comforting tipple that can play with almost anything you throw its way. As mentioned earlier, if you haven’t tried it in your favorite eggnog recipe, you should. Pure maple syrup is especially fond of bourbon and is an interesting twist on traditional eggnog. Christmas in a glass! An Old Fashioned is a venerable bourbon cocktail. How about adding some maple syrup for a little holiday spirit?

For the more astringent palate, cranberry juice partners well with bourbon too. It can be as simple as bourbon on the rocks with a splash of cranberry or you can mix up a bourbon punch. Mississippi Bourbon Punch is made with muscadine wine (Chardonnay will work), grenadine, cranberry juice, orange juice, a little lime and some club soda. Looking for something hot to ward off a winter chill? Hot apple cider and bourbon will most certainly do the trick.

As we all know, the holiday season can be a busy, stressful time of year. If all of that mixology sounds like too much, just throw some rocks in a glass, settle into that easy chair and enjoy America’s native spirit all by itself. It’s very good at that, too.

If you have any bourbon lovers on your list, here are some suggestions to help make their yule logs burn a little warmer.

Pappy Van Winkle’s Family Reserve 15yr.

Yes, 15 years is a long time for bourbon to age but this one is worth the wait. It has rum-like qualities and dried berries in the nose that evoke the holiday spirit. Buttery, oakey and very warming.

John J. Bowman Brother’s Bourbon

Distilled in “Mary,” a copper pot still named for John Bowman’s mother, this 10 year old bourbon is labeled by hand. While not overly sweet in the nose, apples and pears show up in the middle before a nice, dry finish.

E.H. Taylor Single Barrel Bourbon

Named for Colonel E.H. Taylor, one of the original owners of Buffalo Trace Distillery, it has flavors of fudge and winter spices appropriate for the season. Have this one with your cigar!

Paul Tonacci is the Managing Partner of the Atlantic City Bottle Company, a seasonal menu small plate restaurant helmed by Chef Kevin Cronin AND package goods store specializing in Wine, Whisk(e)y, Craft Beer, Specialty Spirits Store – Taste In or Take Home. Check them out on Facebook and Twitter.

Recipe: Peppermint Kisses

Sabrina Szteinbaum

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December 19, 2013

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For Day 11 of the 12 Days of Cookies, we’re looking at peppermint cookies from a new angle. Try making these festive Peppermint Kisses–one of Sabrina Szteinbaum’s favorites.

Peppermint Kisses

Recipe from Sally’s Baking Addiction

Ingredients
10 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
2 egg yolks (room temperature)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
sprinkles
24 candy cane Hershey’s Kisses

Directions
1. Preheat oven to 350°F.
2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
3. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary.
4. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary.
5. In a medium bowl, toss the flour, baking powder, and salt together.
6. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick.
7. Roll dough into balls, a little less than 1 tablespoon of dough each. The dough may seem dry, but the warmth of your hands will allow it to come together in a ball.
8. Roll into assorted sprinkles and bake for 8 to 10 minutes.
9. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes.
10. Press one Hershey Kiss into the center of each cookie and immediately put the cookie sheet into the freezer for 5 minutes. This prevents the Kisses from melting.

Cookies remain fresh when tightly covered at room temperature for one week.

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.

Flounder Brewing Co. in Hillsborough

MStavrou

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December 19, 2013

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There’s no better time to be a beer drinker in New Jersey than right now. Kane and Carton have recently started limited canning and bottling their beers, while newer breweries are popping up throughout the state. One of the newest breweries to open its doors is Flounder Brewing in Hillsborough, founded by Jeremy Lees and his brothers Dan and Mike.

Flounder Brewing — Flounder offers monthly tours.

It all started with a home brewing kit Jeremy got 10 years ago. He soon had the brewing bug, and asked his brothers to join him. They began to meet for weekly brewing sessions and received overwhelmingly positive feedback from people who tried their beers. They began to wonder if it would be possible to get paid doing something that they loved and their wheels started turning about opening a nanobrewery. The designation of a nanobrewery means that the brewery produces only a few barrels at a time. The brothers spent years figuring out a business plan, and finally signed a lease in 2011. Opening their doors was an uphill battle, but this past November, Flounder Brewing was finally able to offer its first tour.

The three beers on tap for Flounder’s first tour were a Saison, Pumpkin, and Honey. With all of their beers, Jeremy is striving to create brews that are complex, but not overly so. He’s aiming to appeal to both veteran craft beer drinkers and new ones as well. Flounder’s flagship beer is its Hill Street Honey American Ale, which is made with New Jersey honey. Their Pumpkin Ale impressed me by not being overly spicy and actually allowing the pumpkin flavor to shine. Unfortunately the pumpkin beer is done for the year, but it will be replaced by their Murky Brown Ale, which is described as “a classic American Brown Ale with light smokiness.”

Jeremy and his brothers all have full-time jobs and are only able to offer tours once a month. They offer sign-up sheets on Facebook for the tours, and were happily surprised when their November tour filled up in 24 hours. Their December tour is planned for Saturday, December 21. They’re hoping that eventually, volunteers will be able to run the tours, and further down the line they hope brewing will become their full-time job. They’re already planning to expand within a year, as they don’t brew enough currently to distribute. Though they’ve only been open for a short time, the trio has found that craft beer lovers have already embraced them. People relate to their story and the brewery’s motto: “Experience your beer.”

Flounder Brewing
1 Ilene Court, Bldg 8, Suite 16
Hillsborough, New Jersey
(908) 396-6166
Facebook.com/flounderbrewing

Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.

Recipe: Holiday Nuggets

Christine Van Arsdalen

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December 18, 2013

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On Day 10 of the 12 Days of Cookies, we’ve got cookies blanketed in powdered sugar. Try out Christine Van Arsdalen’s Holiday Nuggets, aka “the little round white ones.”

The day after Thanksgiving in my house means one thing: nuggets! For 17 years, my sister and I have gone over the river and through the woods to make the first batch of cookies at my Grandmother’s house: I’m not joking, they live by a brook in the woods. The recipe for these cookies is written on a small index card from the kitchen of Ann Pillsbury, dated early 1950s.

Every year we mix, roll, and shake cookies then celebrate a job well done with a grilled cheese sandwich while my Gram swears she’s not doing it next year. This special holiday tradition has given my family some of our fondest holiday memories and I hope it brings your family the same!

**Disclaimer** Wear white when making these. Powdered sugar tends to get everywhere, especially if a “shaking bag” fight ensues.

Ingredients
¾ cup shortening
¼ cup margarine
½ cup powdered sugar
2 cups flour
½ tsp. salt
1 tbsp. vanilla extract
1 tsp. almond extract
½ cup chopped walnuts
powdered sugar
colored, crystallized sugar

Directions
1. Heat oven to 325°F.
2. Combine and mix wet ingredients.
3. Gradually add dry ingredients. Mix until dough is smooth and well blended.
4. Shape into small balls (1 tablespoon for each).
5. Place on ungreased bake sheet and bake for 25 minutes.
6. When done, roll in confectioners sugar while cookies are hot. (Let cool just a bit.)
7. For color, mix confectioners sugar with colored crystallized sugar.

Christine Van Arsdalen is a born-and-raised Jersey Girl, native to central and coastal NJ. As the author of the blog the Dexterous Diner, Christine chronicles her efforts as she indulges her foodie side on her very small budget which she likes to call “champagne dining on a beer budget.” She grew up being yelled at by an old Italian woman in the kitchen who was, surprisingly, not her mother. Her love of food grew from a combination of cooking in a restaurant and fond memories of creating scrumptious meals from scratch with her father. Today, she travels around the state of New Jersey and beyond searching for new twists on her old favorites: foods that bring you back to your childhood in a modern and sophisticated way. She loves unexpected and creative combinations, both in the food she eats and cooks. Though her palate has become more refined, she is still excited by a grilled cheese sandwich; that, and a great cup of coffee.

Flax: Healthy and Versatile

Marina Kennedy

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December 16, 2013

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Flax, A Very Healthy and Versatile Dietary Supplement

Nutritional powerhouse flaxseed is considered a superfood, as it is packed with antioxidants, fiber and proteins. It is also a source of lignans, which are estrogen-like chemicals that also act as antioxidants.

A little history: Flaxseed was cultivated in Babylon as early as 3000 BC by King Charlemagne, who had such confidence in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Now, so many centuries later, some experts believe there is indeed research to back up what Charlemagne believed.

Many people do not know how to implement flaxseed in their diets because of the dry texture. You can use flaxseed as a dietary supplement in recipes and with your favorite food items. It can be mixed with yogurt and fruit, sprinkled in salads, in cottage or ricotta cheese, in smoothies and shakes or into pancake or muffin batter and other preparations for baked goods. Look for recipes that use flax, like flax crackers or flax as part of a pilaf.

Carrington Farms, based in Oradell, supplies flaxseed in a variety of packaging types and sizes, including convenient Flax Paks. They also carry a Flax Hemp blend, which is an abundant source of Omega 3s, protein, fiber and amino acids. Naturally gluten free, with no cholesterol, no sodium, no sugars and low in carbohydrates, the blend provides both energy and good nutrition.

To learn more about Carrington Farms’ nutritious and delicious products and how you can obtain them, visit carringtonfarms.com.

Carrington Farms
297-101 Kinderkamack Road
Oradell, NJ 07649
800.505.9546
carringtonfarms.com

Marina Kennedy is a lifelong resident of New Jersey and delights in cooking and dining out. With a Russian and Italian background, she grew up with parents and grandparents who loved to cook and shared unique family recipes with her. She focuses her articles on delicious, healthy meals and is proud that her four adult children also enjoy cooking. Marina and her husband, Chuck, have had the pleasure of meeting chefs and restaurateurs throughout the metropolitan area and enjoy a wide variety of gourmet cuisine. She looks forward to sharing her culinary experiences with readers of Jersey Bites and looks forward to receiving recommendations and comments from her readers in Somerset County and beyond.

Recipe: Chocolate Peppermint Cookies

piecesofJb323

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December 16, 2013

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On Day 9 of the 12 Days of Cookies, we bring you the traditional holiday flavor of peppermint. Time to try Sheila Hill’s Chocolate Peppermint Cookies.

Recipe: Chocolate Peppermint Cookies

Ingredients

Ingredients
2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon peppermint extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/3 teaspoon salt
1 cup confectioner's sugar, sifted
3-5 tablespoons heavy cream
20 mini candy canes, crushed, for decorating

Instructions

Directions
1. In a large bowl, cream together the butter and sugar with a hand mixer. Add the eggs and the vanilla and peppermint extracts to the creamed mixture and mix until combined.

2. In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt. Slowly, add the dry ingredients to the wet ingredients and mix to combine.

3. Roll the dough into 2 logs, about 12 inches long and 2 inches round. Wrap the logs in waxed paper and place in the refrigerator for at least 2 hours.

4. Preheat oven to 350°F.

5. Remove the dough from the refrigerator and slice into 1/2 inch rounds and place on parchment lined cookie sheets, 2 inches apart.

6. Bake for 8 to 10 minutes.

7. Place on a wire rack to cool.

Yields 30 cookies.

Glaze
Stir together confectioner's sugar and heavy cream to make a spreadable glaze. Spread a thin layer of glaze on top of each cookie and sprinkle with crushed peppermint candies. Let the cookies dry completely on wire racks.

Sheila Hill was born and raised outside Hershey, Pennsylvania. Her love for all things chocolate began at an early age and continues to this day. While Sheila eventually left central Pennsylvania to attend college in suburban Philadelphia, her roots to PA Dutch food and chocolate run deep. After college, Sheila traveled extensively throughout Europe and the US as a software consultant. Her many travels afforded her opportunities to indulge in local cuisines and cultures. Eventually settling in the Garden State, Sheila took one bite of a Jersey tomato, and she was hooked. Now as the mother of two, Sheila enjoys sampling all of the Garden State’s delectable delights including everything from restaurants to locally grown fruits and veggies to locally produced wines. On rare occasion (after jumping through hoops of fire and bending over backwards), Sheila and her husband hit a favorite, romantic restaurant for a quiet dinner or a local hot-spot for a much-needed night out. Follow Sheila’s adventures in motherhood at her personal blog www.piecesofamom.com and on Twitter @PiecesofaMom.

Recipe: Christmas Peanut Butter Sandwich Cookies

AmandaM

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December 15, 2013

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On Day 8 of our 12 Days of Cookies, try this recipe from Amanda Waters: traditional peanut butter cookie sandwiches with peanut butter buttercream, decorated for the Christmas season.

Recipe: Christmas Peanut Butter Sandwich Cookies

Ingredients

Cookies:
¾ cup butter, softened
¼ cup shortening 1 cup peanut butter, smooth or chunky depending on preference
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
3 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
green sugar crystals
Frosting:
2 sticks butter, softened
¼ cup peanut butter, smooth
3 cups powdered sugar
1 tbsp vanilla
2 tsp milk
¼ tsp salt
red gel food coloring (optional)

Instructions

Preheat oven to 350°F.
1. Beat butter, shortening, and sugars in bowl of your mixer on low speed. Add in the peanut butter and beat on medium high until fluffy and light.
2. Add in eggs and vanilla. Scrape down the sides and continue to beat.
3. In a separate bowl, combine dry ingredients. Slowly add in the flour mixture while beating on low until the dough is well mixed.
4. Scoop dough onto parchment lined baking sheets using cookie scoops or spoons. Flatten using your hand. Place christmas tree shaped cookie press insert or other desired stencil on cookie and cover with sugar crystals. Dust excess sugar off and remove stencil. Continue with each cookie.
5. Bake for 9 to 11 minutes. Let cool on the baking sheet for about 5 minutes then remove and let cool before filling.
6. While cookies cool, beat butter and powdered sugar in mixer til smooth. Add in peanut butter, vanilla, milk, and salt. Continue to beat until light and fluffy. If your frosting is too stiff, add another tsp milk.
7. Pipe or spread frosting on bottom of cookie and sandwich with another cookie. Enjoy!

Amanda Waters is thrilled to be working with Jersey Bites for Sussex county, with occasional stops in other counties along the way. Her passion for “all things food” stemmed from growing up in an Italian-American kitchen. A lifelong Jersey girl, she only left for college and then returned to Sussex County. She is newly married to her husband, who is the ultimate food taster, traveler, and photographing companion. She also writes her food blog, Our Italian Kitchen, where she shares family recipes and fun cooking adventures. She enjoys utilizing yummy produce and food grown locally in her cooking.

Recipe: Chocolate Covered Pretzel and Peanut Cookies

Gina Glazier

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December 14, 2013

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And the 7th day of the 12 Days of Cookies brought a cookie that combines many favorites! Give these Chocolate Covered Pretzel and Peanut Cookies from Gina Glazier a taste!

Chocolate Covered Pretzel and Peanut Cookies

Ingredients
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped salted peanuts
2 cups chocolate covered pretzels, chopped

Directions
1. Preheat oven to 375°F.
2. Mix sugars, butter, vanilla and egg in large bowl.
3. Stir in flour, baking soda and salt (dough will be stiff).
4. Stir in nuts and pretzels.
5. Drop dough by rounded tablespoonfuls about 2 inches apart onto a greased cookie sheet.
6. Bake 12 to 14 minutes or until light brown (centers will be soft).
7. Cool 2 minutes on cookie sheet, then remove from cookie sheet and let completely cool on wire rack.

Yields about 44 cookies.

Gina Glazier is a full-time teacher, wife and blogger. A lover of all things food related, she started her culinary journey a while back when she applied to ride in the Star Ledger’s Munchmobile. After conquering that goal, she continued along her culinary path which led her to become a part of the Pizza Patrol. Run by Peter Genovese of the NJ Star Ledger’s Munchmobile, she and the other pizza fanatics traveled the state for endless months searching for Jersey’s best pies. Besides those two foodie feats, she has manned the judging panel at quite a few of Monmouth Park’s Food Festivals. These include The Shore Chef Crab Cake Cook Off, BBQ & Beer Fest and Food Truck Wars. She was introduced to Deborah Smith of Jersey Bites while judging at one of these events and before she knew it, she was a JB contributor. And finally, if she’s not on the Munchmobile, at a contest, or writing for this site, you can read about her cooking, dining and buying adventures on her weekly blog, www.ahungryteacher.blogspot.com.

Crystal Springs Vintage Champagne Dinner

Veronique @ Food & Wine Chickie

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December 14, 2013

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Last Saturday, I was thrilled to attend Crystal Springs’ Vintage Champagne dinner held in the gorgeous wine cellar room. For those of you who haven’t had the opportunity to tour the cellar at Crystal Springs, there are complimentary daily tours given at 3 p.m., which I’ve documented in a prior post and are impressive.

The intimate event was hosted by Robby Younes, Wine Director, Susanne Lerescu, Sommelier at Crystal Springs, and Laura Maniec, Master Sommelier and CEO of CorkBuzz in Manhattan. Maniec is one of about 200 Master Sommeliers in the world and provided informative insight on each Champagne, its producer and various details about the wine-making process. It was a treat to learn from such an esteemed member of the wine community.

The Champagnes being vintage meant that each was made from the very best grapes available from the very best growing seasons. Many of the Champagnes we sampled are unavailable for sale anywhere in the world and a true privilege for the guests to sample. The menu and champagne pairings were:

Reception
2004 Henri Goutorbe Special Club

Oysters
Shooting Point Oysters, Champagne Glazed, Trio of Caviar
2002 Ruinart Blanc de Blancs, Brut

Fish
Beet Cured Arctic Char, Pickled Fennel, Micro Radish Salad, Prosecco Vinaigrette
2004 Billecart Salmon Reserve, Brut

Rabbit
Golden Nugget Wrapped Rabbit Loin, Parsnip Purée, Brussels Sprout Leaves, Cranberry Gastrique
1997 Perrier-Jouёt Fleur de Champagne, Rosé

Intermezzo
Kir Royal Sorbet, Chardonnay Pearls

Veal
Veal Tenderloin, Fall Squash Raviolo, Braised Cheeks, Crones, Red Dragon Carrot Essence
1996 Moёt & Chandon Dom Perignon

Sweet
Trio of Pear, Financier, Terrine, Semifredo
1995 Pol Roger Cuvée Sir Winston Churchill

While we joked that picking a favorite Champagne was along the lines to picking a favorite child, the 1997 Perrier-Jouёt Fleur de Champagne, Rosé and the 1995 Pol Roger Cuvée Sir Winston Churchill stood out among the incredible lineup.

The food was masterly-prepared by Executive Chef Tim Fischer and paired beautifully with the Champagnes that were poured. Since I mentioned Champagne favorites, it would only be fair for me to select a couple of Chef Fischer’s stellar dishes: the arctic char presented over a Himalayan salt block was simply-dressed and outstanding. The lamb loin was cooked to perfection and was contrasted nicely by the tart cranberry gastrique.

If you’ve not attended an event at Crystal Springs or haven’t had the opportunity to dine at Restaurant Latour, review the events calendar and make your way to the grande dame (pun intended) of resorts in the picturesque mountains of Sussex county.

Restaurant Latour
Crystal Springs Country Club
1 Wild Turkey Way, Hamburg
(973) 823-6580

Cheers,

Veronique Deblois is a food and wine blogger based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

Nunzio’s Ristorante Rustico in Collingswood

Linda Arceo

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December 13, 2013

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Nunzio’s Ristorante Rustico in Collingswood

Arceo - Nunzio preps truffle dinner Nunzio's Collingswood — Chef Nunzio Patruno of Nunzio’s Ristorante Rustico in Collingswood prepares Risotto Parmigiano with White Truffles as part of his annual Truffle Dinner.

Truffles and More

Last month, Chef Nunzio Patruno of Nunzio’s Ristorante Rustico, in Collingswood, offered a preview tasting of his annual Truffle Dinner. Each year during truffle season, Chef Patruno celebrates mother nature’s diamonds in the rough by preparing a five-course dinner of delicious truffle-inspired dishes. Patruno’s Truffle Dinner menu for this year included a pizzette with caramelized onions, raisins, Gorgonzola, and truffle oil; a lobster-and-leeks puff pastry in a brandy and black truffle sauce; pappardelle with braised wild boar, dry scamozza, and truffles from Umbria; petit angus filet mignon wrapped with prosciutto in a truffle porcini mushroom sauce; and as the grand finalé, Chef Patruno’s homemade vanilla truffle gelato with drizzled Belgian chocolate sauce.

Arceo - Vanilla Truffle Gelato Nunzio's Collingswood — Vanilla Truffle Gelato

This year’s Truffle Dinner was held on November 21, 2013, with Chef Patruno dishing up two pounds of truffles and accommodating more than 160 reservations during the night of his annual dinner. Patruno, who was born and raised in the heart of Italy’s agricultural region of Puglia and grew up on his family’s farmstead, cooks with a from-the-earth-to-the-kitchen philosophy. He has been serving up truffles since coming to the United States in 1982.

Now that the Truffle Dinner has passed, Chef Patruno and his talented staff are busy preparing for their next series of special dinners including a Seven Fish Dinner for Christmas Eve and a New Year’s Eve Feast, with reservations currently being accepted for both. Chef Patruno’s Seven Fish Dinner will be held on December 24, 2013, and will include marinated cod (ceviche style), cod fish croquettes with tomato and basil, PEI Canadian mussels marinara sauce with garlic bread, calamari Dorati with fresh lemons and spicy marinara sauce, crispy fried smelts, fish stew with bay scallops and traditional Sardinian pasta, traditional baked cod fish (Sicilian style) with potatoes, onions, black olives in a light tomato sauce and a selection of traditional Italian Christmas Eve desserts.

Special dinners and cooking events have becomes a hallmark of Chef Patruno and Nunzio’s Ristorante Rustico, and a “Cooking with Nunzio” calendar of events was just released for the first quarter of 2014. For $50 per person, attendees get two hours with Chef Patruno as he dives into fun cooking topics such as Aphrodisiacs, Foods of Love; Ancient Pompeii, City of Decadence; Sauces and Pastas from Naples; and Fish and Shell Fish from the Gulf of Naples. You can learn more about Cooking with Nunzio by checking out his calendar of events.

Arceo - Nunzio's Collingswood — Nunzio’s in Collingswood

Nunzio’s Ristorante Rustico has been serving up authentic regional Italian dishes, which include fresh pasta, choice cut meats, fresh seafood and homemade desserts, since 2003. Patruno and the restaurant have earned many awards and top reviews including Top Chef of South Jersey, Best BYO and the Golden Fork Award by South Jersey Magazine, the New York Times and Philadelphia Magazine.

Nunzio’s Ristorante Rustico
706 Haddon Avenue
Collingswood
856-858-9840

Click here to like them on Facebook.

About the author:

Linda Arceo loves everything Jersey, including the food. A lifetime Jersey girl, Linda has a special affinity for the Garden State including its many community supported agriculture (CSA) programs, farmers markets and local fares. Linda has BA in Psychology and an MA in Writing and uses her writing skills daily as a grant writer. Linda is the voice behind the blog, Giggles, Gobbles and Gulps which she describes as a quirky little blog about all things important – food, drink and a dash of life. Linda won the 2012 Woman’s Day Magazine National Chili Cook-Off (Best Beef Chili category) and is a connoisseur of craft beers. Linda regularly posts about beer on her blog as part of her weekly Malt Monday series. Linda is married, has two sons and two Yorkshire Terriers. When not thinking about food (or beer), Linda enjoys traveling, music, going to the beach and shopping for shoes. Follow Linda on Twitter @GigGobGulp or find her on Facebook at facebook.com/gigglesgobblesandgulps.

Recipe: Triple-Ginger Cookies

Deanna Quinones

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December 13, 2013

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Welcome to Day 6 of Jersey Bites’ 12 Days of Cookies! Today’s recipe is for Triple-Ginger Cookies from Deanna Quinones.

This is an easy recipe that yields a lot of delicious cookies. Note that the dough needs to chill for one hour before baking.

Ingredients
2¼ cups flour (all-purpose white or ½ white and ½ whole wheat)
1 tsp baking soda
½ tsp salt
2 tbsp grated fresh ginger
2 tbsp crystallized ginger, chopped
¾ cup butter, softened
1 cup brown sugar
¼ cup molasses
1 egg
1 cup white sugar
1 tbsp powdered ginger (or more, to taste)

Directions

1. In a large mixing bowl, combine flour, baking soda, and salt. In a separate bowl, beat fresh and crystallized ginger, butter, and brown sugar until light and fluffy. Beat in molasses and egg.

2. Gently fold in flour mixture until just combined. Chill for 1 hour.

3. Preheat oven to 350°F.

4. Combine white sugar with powdered ginger in a small bowl.

5. Roll dough into 1½ inch balls, then roll them in the sugar mixture. Place 2 inches apart on ungreased baking sheets.

6. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft.

7. Remove pans from oven and lightly sprinkle white sugar over hot cookies, if desired. Let stand on cookie sheets one minute and remove to racks to cool completely.

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

Foodie Things to Do This Weekend and Beyond

Events

Sabrina Szteinbaum

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December 13, 2013

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Event details are subject to change without notice. Please confirm directly before heading out!

THIS WEEKEND:

December 13 and 20: Teaberry’s Tea Room is hosting Candlelit Christmas Teas on December 13th & 20th. It is a six course tea party (soup, salad, bite sized savories, scones, dessert & sorbet) and BYO. A presenter dressed in Victorian clothing will be reading “The Christmas Carol” and the house is extravagantly decorated for the season. Teaberry’s Tea Room, 2 Main Street, Flemington. Call 908-788-1010 to make prepaid reservations.

Congress Hall, Cape May, Breakfast with Santa — Congress Hall, Cape May

December 14, 21: At Cape May’s Congress Hall, breakfast with Santa will be hosted for the next two Saturdays. 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 14, 21: The Dickens Christmas Roast will take place from 6 to 9 p.m. for the next two Saturdays at the British Chip Shop in Haddonfield. This three course dinner will be $25 per person and will include different dishes each week. Some of the delectable cuisine will include stuffed pork loin, roast feef and Yorkshire pudding and herb roasted game hen. Reservations are encouraged. British Chip Shop, 146 Kings Hwy East, Haddonfield, 856-354-0204.

redvelvet cupcake, Baked in a Cup, Cedar Grove — Baked in a Cup

December 14: The Cedar Grove location of Baked in a Cup celebrates its grand opening this Saturday from 10 a.m. to 1 p.m. Open to the public, the event will include face painting, balloon sculpting and other family-friendly festivities. The first 100 customers will receive a free mini cupcake. Baked in a Cup, 538 Pompton Ave., Cedar Grove, 973-655-0011, facebook.com/bakedinacupCG.

December 15: Sip and Shop Food Drive at the Willow Creek Winery is a free event where guests can sample local wines and sangria while shopping and supporting the small business owners, artists and jewelers of Cape May County. The event will take place from 11 a.m. to 4 p.m. Willow Creek Winery, 168 Stevens Street, West Cape May.

AND BEYOND:

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 3 course dinner including shrimp cocktail, Beef Wellington and traditional New Years 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: Giants of Generosity is a Bergen County-based charitable organization that is sponsoring a Celebrity Food and Wine Show. Funds will be raised 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, 2013. Clinton Inn Hotel, 145 Dean Drive, Tenafly. Purchase your tickets here.

Jersey Bites

Bourbon Warms Up Any Stocking

Recipe: Peppermint Kisses

Flounder Brewing Co. in Hillsborough

Flax: Healthy and Versatile

Recipe: Chocolate Peppermint Cookies

Recipe: Chocolate Peppermint Cookies

Ingredients

Instructions

Recipe: Christmas Peanut Butter Sandwich Cookies

Recipe: Christmas Peanut Butter Sandwich Cookies

Ingredients

Instructions

Recipe: Chocolate Covered Pretzel and Peanut Cookies

Crystal Springs Vintage Champagne Dinner

Nunzio’s Ristorante Rustico in Collingswood

Recipe: Triple-Ginger Cookies

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