Posted by The Editorial Desk / Tuesday, November 1st, 2011
Image: Stephanie Frey/Shutterstock
How do you top your pancakes? For me, it’s hands-down with a smear of butter and drenched in warm pure maple syrup. Skip that imitation Aunt Jemima Pancake Syrup, made with high fructose corn syrup and caramel color (okay, so it doesn’t taste BAD). I like me some of that 100 percent pure maple syrup, straight from the sap of maple trees. The only problem with the legit maple syrup is the high price. So how can you get the real maple syrup without the high cost?
Not by buying imitation syrup. Aunt Jemima isn’t pretending their syrup is of the maple variety, and there’s no hint of the word “maple” in their product– but that isn’t true with other syrups being sold in the syrup market.
Did you know that if you’re caught fraudulently selling maple syrup, you can be put in jail for up to a year? (There’s the reason why Aunt Jemima’s syrup is marketed as “pancake” syrup.) But some people believe this punishment isn’t enough.
A recent CNN article calls attention to the Maple Agriculture Protection and Law Enforcement (MAPLE– how nicely does that acronym work out?!) Act introduced by Vermont and Maine Senators Patrick Leahy and Susan Collins. The Act could make the “fraudulent” sale of maple syrup a felony offense, with up to a five year punishment. Sure, I like legit maple syrup better than the frauds, but is five years in prison really fair punishment for selling a mislabeled pancake product?
Image: GoodMood Photo/Shutterstock
The forces behind the MAPLE Act make a strong point about the importance of protecting the maple agriculture industry and honesty to consumers, which I’m in full support of.
When I was in elementary school, I remember taking a field trip in to a cold forest somewhere to learn from some lumberjack-looking man how to tap into a tree and get maple syrup. We got to sample some fresh maple syrup, and I went home with sap all over my hands, face, jeans, and sneakers. Everyone benefited (except my mom, who had to clean off my sappy self).
Some people may be mocking it, but I’ll support the MAPLE Act. I don’t think any maple syrup imposters are making shady deals down dark alleyways with faux maple syrup, but can’t we at least let Vermont and Maine have their maple syrup?
-Julia Harbo
2011 Farmland Feast on November 7!
Posted by The Editorial Desk / Tuesday, November 1st, 2011
Local farms, fresh food.
Join in celebrating the farmers, producers, customers and the bounty of the Chesapeake Bay. This premier benefit supports a core mission of running their 11 farmers markets, which surprise, educate, transform and inspire!
Enjoy a seasonal cocktail and a five-course dinner created by an extraordinary team of local chefs and paired with local wines.
This annual Farmland Feast showcases prestigious Chesapeake Bay farmers and producers. Local chefs will prepare a spectacular five-course autumnal dinner with local food and local wine pairings.
Their mission driven, selective auction takes place online for the first time this year and will end during the seasonal cocktail hour; a live auction is held during the dinner. This benefit is a prominent part of the local-food movement in the Washington, DC area; it was named “the locavore party of the year” by DC magazine in 2010, and attracts more than 350 diners as well as local and national media attention.
Funds from the 2010 Farmland Feast go straight to local farmers markets and with the help of more than 150 loyal farmers and producers, FRESHFARM Markets will bring fresh, healthy and local food to more than 360,000 customers this year. And with events such as the Farmland Feast, they are able to reach a significant number of shoppers: friends, families, neighbors, environmentalists, gardeners, health professionals and, most important, healthy eaters.
FRESHFARM Markets strives to build and strengthen the local food movement in the Chesapeake Bay region. They use markets to create vibrant urban and community places, to provide economic opportunities for farmers and to showcase our region’s agricultural bounty. They also aim to create a sustainable urban-rural partnership that brings the blessings of healthy local food to our communities and sustains the working landscapes that feed us.
This dinner features local Virginia chef Tarver King from The Ashby Inn & Restaurant in Paris, VA and a whole slew of greats from DC. Don’t miss out on your chance to support local farms, farmers and markets!
Individual tickets for the feast are $250. For those attending the event, $200 is tax-deductible to the extent allowable by law.
The 2011 Farmland Feast will take place Monday, November 7, 6 p.m. – 10 p.m. at the Ritz-Carlton in Washington, DC.
RSVP early at freshfarmmarkets.org.
– Jennie Whistler
Posted by The Editorial Desk / Monday, October 31st, 2011
HAPPY HALLOWEEN!
I hope you are enjoying some candy today!
Image: val lawless/Shutterstock
Candy corn is one of those treasured or loathed Halloween essentials, love it or hate it. Personally, I love it. Anything made with loads of sugar is great in my book.
For my fellow candy corn lovers, I have a great adult Halloween treat for you.
Candy Corn Martini
It sounds a little gross, but you basically make a sweet vodka drink by infusing the vodka in candy corn. When the candy corn vodka is mixed with some orange liqueur, lemon juice, and an egg, it turns into a frothy, sweet and festive beverage.
Here’s the recipe (from Food Network):
Makes two drinks
-1/2 cup candy corn
-1 1/2 cups vodka
-2 ounces orange liqueur
-juice of 1/2 lemon
-1 egg white
-candy corn, to garnish
Allow at least three hours to infuse your vodka. Combine the candy corn and vodka in an airtight container and let sit for at least three hours. When the vodka is done, strain it, and add the remaining ingredients to a cocktail shaker with ice, shake, and pour into martini glasses.
Enjoy your Halloween!
-Julia Harbo
Happy Halloween Boils and Ghouls!
Posted by The Editorial Desk / Monday, October 31st, 2011
Halloween!!
Mwahahaha!
The air is crisp, the leaves are a palette of vivid fall colors and it’s time to collect some candy!
I love Halloween.
I also love getting into the spirit (har har) of things in an over-the-top sort of way. Take this past weekend for example.
We hosted a Halloween party this past Friday for 20 of our closest friends in an apartment made to hold roughly 5 people. And we went all out. Hanging skeletons, cobwebs and fake blood abound turned our living space into a nightmarish vision. We even changed out all the regular light bulbs into orange or black ones.
We still haven’t changed them back, but that’s beside the point.
Anyway, my favorite part of getting way too into Halloween is the food. It allows you to be completely creative and gross out your friends in a delicious way. This year, I wanted to serve something so gross looking, that people might be too afraid to eat it.
That’s what Halloween is all about, right?
Let’s start with the severed fingers. A logical place to start.
There was an accident at the saw mill...
My severed finger cookies were a huge hit. They look disturbing and taste great- which is exactly what you want at your Halloween buffet.
You will need:
2 tablespoons red food coloring
30 sliced almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners’ sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
Directions:
1. Heat oven to 350 degrees. Line two baking sheets with parchment paper or foil and set aside.
2. Place food coloring in a shallow bowl. Dump your almonds into the bowl and fully coat. Set on a paper towel to dry.
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. With an electric mixer (handheld or upright) combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
*Small note: make the fingers longer and thinner than you might think looks “normal” because the cookies will expand while baking.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely.
8. Once cooled, dip the “severed” ends into more red food coloring to give it that just chopped off feeling!
Gross, right? But it makes a tasty shortbread-type cookie that everyone will LOVE.
Now let’s move on to eyeballs.
Monstrously fun!
Everyone loves deviled eggs, and I found a way to make them into a spooky and delicious Halloween treat.
You will need:
12 hard boiled eggs
1/2 cup mayonnaise or Miracle Whip
1/2 teaspoon dry ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon white vinegar
blue food coloring, as needed
24 slices of green olives
Ketchup
Tabasco sauce
Directions:
1. Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks out into a medium bowl and reserve the whites until needed.
2. With the back of a fork, mash the yolks until smooth.
3. Add mayo, mustard, salt, pepper, and vinegar. Mix well.
4. Add a few drops of blue food coloring to turn the yellow mixture a soft green. About 4 should do the trick nicely.
5. Spoon green yolk mixture into the cavity in each white half, dividing evenly.
5. On top of each yolk filling, place one green olive slice.
6. Mix together the ketchup and Tabasco until it’s somewhat thick. Use extra red food coloring if you want the color to be deeper. With a toothpick dipped in the mixture, draw red veins on the egg white’s surface.
7. Cover and chill until ready to serve.
These items are sure to be a hit at your Halloween party. So stay creepy, my friends!
Oh, and Happy Halloween!!
– Jennie Whistler
Posted by The Editorial Desk / Friday, October 28th, 2011
Image: Raffalo/Shutterstock
No, really…that isn’t a disparaging phrase, it’s an honest question.
You can bite them, slice them, peel them, cook them, coat them in caramel, dip them in peanut butter…oh, yes, the list is endless.
The sun is shining (hopefully), the sky is blue, the air is getting crisp but not too cold, grocery stores are more stocked with apples than they’ve ever been, and all the local farmers markets and orchards are up and running. So go out there and get yourself some apples!
This week’s recipe:
Cinnamon Apple Butter
Apple butter seems to be one of these trendy foods—more sophisticated than your average peanut butter, yet way far beyond apple sauce. But like peanut butter, there’s actually no butter component in apple butter either—no dairy at all.
Apple “butter” gets its name from the buttery texture that the apples get when cooked down with sugar. Despite its current trendiness, the history of apple butter goes back to the original Pennsylvania Dutch who needed to preserve their food during the winter and did so with the abundance of autumn apples.
Similar to jam or any other fruit preserve, it’s great on toast, bagels, added to yogurt or oatmeal, even on ham or pork sandwiches! (porkchops and apple butter!?)
(Adapted from Epicurious.com)
Image: ecliptic blue/Shutterstock
-10 large apples of your choice, peeled, cored, and diced
-1 cup apple cider
-2 cups sugar
-2 teaspoons cinnamon
-2 tablespoons lemon juice
Combine apples and cider in a large saucepan and bring to a boil over medium-high heat. After initial boil, reduce the heat and boil gently for about 20 minutes, stirring occasionally, until the mixture is reduced by half.
Stir in the sugar, cinnamon, and lemon juice, and continue to boil for about 25 minutes, until the mixture is very thick.
Remove from heat and ladle into glass jars for storage.
Enjoy!
Northern Virginia Apple Orchards (in alphabetical order):
Crooked Run Orchard (37883 East Main St., Purcellville; 540-338-6642)
Hartland Orchard (3064 Hartland Lane, Markham; 540-364-2316)
High Places Orchards (121 Winesap Lane, Flint Hill; 540-635-5537)
Hill High Farms (933 Barley Lane, Winchester; 540-667-7377)
Hollin Farms (11324 Pearlstone Lane, Delaplane; 540-592-3574)
Great Country Farms (18780 Foggy Bottom Road, Bluemont; 20135)
Graves Mountain (Graves Mountain Lodge, Route 670, Syria; 540-923-4231)
Mackintosh Fruit Farm (1608 Russell Road, Berryville; 540-955-2161)
Marker-Miller Orchards Farm (3035 Cedar Creek Grade, Winchester; 540-662-1980)
Nichols Farm (1832 Chapel Road, Middletown; 540-869-1258)
Richard’s Fruit Market (6410 Middle Road, Middletown; 540-869-1455)
Rinker Orchards (1156 Marlboro Road, Stephens City; 540-869-1499)
Stribling Orchard (11587 Poverty Hollow Lane, Markham; 540-364-3040)
Virginia Farm Market (1881 North Frederick Pike, Winchester; 540-665-8000)
-Julia Harbo
Hot Halloween Weekend at Clare and Don’s Beach Shack!
Posted by The Editorial Desk / Friday, October 28th, 2011
Clare and Don's Halloween Bash!
Don’t miss a mega Halloween party this Saturday at 10 p.m. at Clare and Don’s Beach Shack!
Clare and Don’s Beach Shack is a taste of Florida right in the heart of Falls Church City. They have live music every weekend, right next door to the State Theatre and consider themselves to be the perfect place to unwind.
Whether it’s happy hour at the bar or a delicious meal on our sunny restaurant patio, The Beach Shack offers a widely varied menu featuring fresh seafood, great fish and chips, creative vegetarian selections and a little something for everyone.
Their Halloween bash should prove to be no exception. Groove to DJ MegaMRK while you get palm, astrology and tarot card readings! Wear your best costume and win prizes, have fun, and pretend you’re someone else for the night. It’s gonna be a GREAT weekend at The Beach Shack.
So, if you are looking for live music in Falls Church, great food and a taste of the beach search no further…Clare and Don’s Beach Shack is your place!
Clare and Don’s Beach Shack, 130 N. Washington Street, Falls Church; 703-532-WAVE
For more spooktacular Halloween events going on this weekend, check out our calendar here.
– Jennie Whistler
Posted by The Editorial Desk / Thursday, October 27th, 2011
This week I went to Izakaya Blue Ocean in Fairfax for a great sushi lunch. I had read amazing things about this place online–I’m a big fan of Yelp “research” and like to read reviews of most places I go. The first Yelp comment for Blue Ocean was: “This place is legit.”
Not quite sure what to expect from that, I walked and instantly knew what the comment meant. In Fairfax’s Pickett Shopping Center, with a Chuck E Cheese’s and Dollar Tree, I would have never picked out the lettering of BLUE OCEAN and even think of walking in the place. But man, am I glad I did.
Eel and salmon....drool
For 2 p.m. on a Tuesday, I was expecting an empty restaurant with one or two lingering waiters. But as soon as I walked in through the door, I was surprised by the bustling scene, loud talk and laughter and some lively instrumental music that was oddly fitting. There was a table in the back with a large party of Japanese women, which I took as a great sign. (Yes, I know this is a bit presumptuous, but I try to be observant and I’m a firm believer that an ethnic restaurant is especially good if there are people of that ethnicity eating in it; I knew the women were Japanese because I heard them speaking Japanese to the wait staff.)
I sat at the sushi bar and saw in another corner of the restaurant an old Japanese woman who sat eating by herself–she looked to be at least 95 years old, packing down a plate of steaming hot food, and from what I picked up she was most definitely a regular. I relished in the endearing moment, thinking how I loved the vibes of this Izakaya already, and then was immediately brought a hot bowl of miso soup as I looked over the menu, which my growling stomach and I were very appreciative of. Adding to my experience, the sushi chef was very friendly and pleasant to chat with.
After I finished my lunch (I went for the maki—an E.T.A. roll (eel, tobiko, avocado) and a crunchy salmon roll; both were delicious) the waitress brought over a little complimentary dessert with my bill. It was a small, green, round ball of ice cream inside Japanese mochi, a glutinous rice cake that’s soft and chewy, (and, in my opinion, doesn’t have too much flavor on its own, but stuffed with green tea ice cream it was amazing). Such great texture of chewiness and cool, silky and sweet ice cream.
I asked the waitress if they make these mochi creations in-house or if I could (hopefully) buy them somewhere, but the waitress told me that they order them online from a distributor in New York. I hoped my memory of the mochi ice cream would last, and told myself I would definitely be back to Blue Ocean again.
After lunch I went next door to Trader Joe’s to do some grocery shopping. Roaming the frozen isle, I couldn’t believe what I stumbled upon…mochi ice cream! Go figure. I was tempted to buy the box and run back next door to Blue Ocean, even though they were closed for lunch, to show them my excitement of what Trader Joe’s had.
I laughed at the irony of the Trader Joe’s next door selling what I marveled over inside the gem of Blue Ocean’s Japanese haven, and of course, bought the strawberry mochi (the only variety they had) to hold me over until my next visit.
Izakaya Blue Ocean is located at 9440 Main St. in Fairfax (703-425-7555; www.izakayablueocean.com)
-Julia Harbo
Wine Dinner at Maggiano’s in Tyson’s Corner
Posted by The Editorial Desk / Thursday, October 27th, 2011
You deserve a warm environment, a touch of something special and, of course, the best Italian food around! And this weekend, you’ll get it all at Maggiano’s in Tyson’s Corner.
Maggiano's at Tyson's Corner
Head out to Maggiano’s TOMORROW to partake of their delectable wine dinner. Courses will be paired with the best wines from local Virginia wineries such as Tarara, Barboursville, Marterella and Breaux Vineyards.
Executive Chef Manuel Duron will try to out-do past wine dinner’s as they are always a smash! The event begins at 6:30 p.m. and is priced at $75.00 per person, plus tax.
The Menu:
-Shrimp & Zucchini Crostini
-Butternut Squash Ravioli with Brown Butter Sage Sauce
-Mixed Green Salad with Pistachio Vinaigrette
-Veal Ossobucco – Calabrian Style
-Roasted Vegetable Medley
-Chocolate Mascarpone Cheesecake with Mixed Berries
If you like Italian food, you won’t want to miss this extravagant feast! This is definitely some of the best Italian cuisine I’ve ever had. The atmosphere is exciting, yet elegant, with a touch of old world Italy. So sit back, have a glass of wine and, if you don’t make it for the wine dinner, then you at least must come for Mama’s Lasagna. It’s warm and gooey with mozzarella cheese and loaded with ladles full of rich, hearty meat sauce.
Also going on now- their Classic pasta deal; buy any of their 9 classic pasta dishes to eat today, and get a free one to take home for tomorrow. That’s right, absolutely free. No, you can’t eat the free one there, so don’t even ask. But at least you’ve got dinner covered for the next night! This is every day of the week, lunch or dinner so what are you waiting for? Free pasta awaits you!
For more information or to make a reservation call (703)356.9000
Maggiano’s Little Italy, 2001 International Drive, McLean
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, October 26th, 2011
Did you know that this Friday is International Champagne Day?
Image: Ivanova Inga/Shutterstock
In preparation of the big day, here are some facts about champagne:
-Champagne is a region in France (including the towns of Rhiems, Ay, and Epernay) where the first sparkling wine was made.
-Champagne is now synonymous with all sparkling wines, but should technically only be used for sparkling wine made with grapes from the Champagne region of France.
-A 1970 bottle of Dom Perignon sells for around $2,500.
-Basement climate cabinets are the best places to store champagne.
-Champagne contains antioxidants that are beneficial in reducing the risk of heart problems or strokes.
In honor of Champagne Day, Friday, October 28, Marcel’s in D.C. is offering a French tasting of three specialty champagnes paired with three extravagant hors d’oeuvre.
The champagnes are: Jacquesson Cuvee 734 from Dizy-Champagne, Billecart-Salmon Brut Reserve from Mareuil-sur-Ay-Champagne, and Michel-Arnould Brut Rose Grand Cru NV from Verzenay-Champagne.
For the food, Chef Robert Wiedmaier will be serving Quail Egg on Toasted Brioche, Kumamoto Oyster with Champagne Mignonette, and Potato Blini with Smoked Scottish Salmon and Crème Fraîche. All of the hors d’oeuvre will also include Osetra Caviar, one of the most prized caviars in the world.
There will also be champagne experts on hand to speak about the champagnes.
Prices of the tastings are $100 for champagne and food, or $29 for champagne only at the bar. Marcel’s also has over 40 different kinds of champagne on their menu, so if you still want more, no worries there. To RSVP, call 202-296-1166.
Marcel’s is located at 2401 Pennsylvania Ave. NW, Washington, D.C.
And if you’re not up for shelling out the cash, please, at least honor Friday’s big day by popping open a bottle of bubbly at home.
-Julia Harbo
Posted by The Editorial Desk / Wednesday, October 26th, 2011
Carving pumpkins and roasting the guts- that's what I call fun!
All year long I wait until I can scoop out a pumpkin and roast the seeds! I started doing it about 5 years ago as an experiment and every year I think I get a little better… and a little more adventurous.
I absolutly love Halloween and greatly look forward to carving jack-o-lanterns every year. My boyfriend and I now have a tradition. We pick out pumpkins together and then sit at home and watch cheesy horror movies while we give our gourds faces. And my favorite part of the routine is roasting the seeds afterwards.
I’ll admit, I used to be a bit daunted by the task of roasting the seeds, but it turns out- it’s surprisingly easy! And not only are pumpkin seeds a tasty snack, they are also rich in healthful minerals, proteins and vitamins! They contain a compound called Phytosterols which are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
So, the most difficult and time consumuing part is actually picking out all the seeds from the mess of pumpkin innards that you scoop out. And after sifting through the guts, trying to pick out all the smaller pumpkin bits is even more annoying, but worth it, I promise. It’s ok if a few bits of pumpkin are left in there- it only gives them more flavor!
The massacre!
So, here’s what I like to do with my seeds:
After picking out the guts and preheating my oven to 350 degrees, I dump my seeds into a bowl with about a tablespoon of olive oil (depending on how many seeds you have.) Then it’s time to get creative. Every year I try to do something a little different. This year I sprinkled them with salt and pepper, garlic powder, a pinch of red pepper flakes and- something different- curry powder!
Mmmm!
After combining everything in your bowl and mixing, dump your seeds onto a baking sheet and bake at 350 for about 15-20 minutes. I usually take them out once about halfway through and stir so they don’t burn.
That’s all there is too it! My seeds came out crispy and flavorful and I can go through an entire batch in one sitting if I’m not careful. The curry powder was a nice touch- not too strong, it just gave the seeds a little extra boost of warm, spicy flavor!
I’ll admit, I did try another flavor that didn’t exactly pan out the way I wanted it to. This year I tried to make a sweet pumpkin seed with brown sugar, cinnamon and nutmeg. Sounds good, right?
Turns out working with sugar is a little different than working with savory ingredients. I combined my olive oil, brown sugar, cinnamon, nutmeg and a pinch of salt in a bowl and then baked them using the same guidelines above; I did not, however, account for the sugar.
Tastes like burning!
What could have been a really tasty, sweet snack, turned into a burned and sticky mess. Perhaps if I try this route again then low and slow might be the way to go. Lower oven temperatures for a longer amount of time? Oh well. I’ll probably eat them anyway because, aside from the burnt taste, they’re still pretty good.
What sort of flavors would you like to add to your pumpkins seeds?? After all, I need some ideas for next year!
– Jennie Whistler