Article published September 20, 2009
MORSELS
Blissfield restaurant plans Oktoberfest
Main Street Stable & Tavern Oktoberfest 2009 will be from 6 to 10 p.m. Oct. 3 at Main Street Stable & Tavern in Blissfield, Mich.
Complete with a tent in the backyard, homemade German fare, Oktoberfest beers, and entertainment, the event is $25 which includes tax, gratuity and your first beer.
The Oktoberfest menu, all prepared from scratch, will feature homestyle German pretzels and black bread with assorted mustards and butters; bratwurst and knackwurst steamed in beer and sauerkraut; beef brisket braised in Porter; German-style fried potatoes; sweet and sour red cabbage; homemade spaetzle, and apple strudel.
For reservations, call 517-486-2141.Food travels
•Las Vegas buffets are a foodie's paradise with everything from fresh snow crab legs to Kobe beef and caviar on the Sunday buffet. According to Oyster Hotel Reviews, among the best buffets is the Bellagio resort's, with prime rib and St. Louis barbecue ribs plus a variety of cuisines including Italian, Japanese, and Chinese seafood. The cost begins at $14.95 for breakfast to $35.95 for dinner on Saturdays and Sundays. The $38 all-you-can-eat Village Seafood buffet at the Rio All Suites Hotel & Casino is described as worth the short trip from the Strip. It has Cuban shrimp stew, Baja fish tacos, mussels, and fresh-shucked oysters. The Le Village Buffet at the Paris Las Vegas has regional French cuisine. The Flamingo Las Vegas has a $20 champagne brunch.
•The 20th annual Stone Crab, Seafood and Wine Festival at the Colony Beach & Tennis Resort will be Nov. 12-15 in Longboat Key, Fla. Seven chefs and seven vintners from around the country will convene for a weekend of culinary demonstrations and wine tastings. This year's participants include Michelle Bernstein of Mischy's in Miami and Rocco Whalen of Fahrenheit in Cleveland. Call 941-383-6464 ext. 2854 for information and reservations.• The King Arthur Flour's Baking Education Center in Norwich, Vt., has a lengthy list of cooking and baking classes through December, from Rustic European Tarts on Oct. 12 to Hand Filled Pastas on Dec. 6. For information and classes, visit kingarthurflour.com. Asian noodles
Chinese, Japanese, Thai, or Vietnamese menus feature a variety of noodles in delicate soups, spicy stir-fries, hearty stews, and refreshing spring rolls. Many of the versatile noodles are now sold dried, fresh, or frozen in major markets. Some types need to be soaked before cooking, so check the package directions, advises Kikkoman.
• Soba: Usually sold dried, these Japanese buckwheat noodles can be served in hot soups or cold or in salads and stir-fries.
• Udon: A thick slightly chewy Japanese wheat noodle that is available dried and fresh. It is an all-purpose noodle good in soups, stews, stir-fries, and salads
• Somen: This thin, white Japanese wheat noodle can be eaten cold with a dipping sauce.
• Rice noodles: These are made from rice flour and sold dried in a variety of shapes and sizes. Rice vermicelli are thin and wiry and sometimes deep-fried to form a crunch "nest" for stir-fried foods.
•Chinese egg noodles: Available fresh or dried in Asian markets, these noodles find their way into soups, stir-fries, and pan-fried dishes. Check the ingredients to make sure the color comes from eggs, not food coloring.
• Chinese wheat-flour noodles: This is the oldest form of noodle, originating in northern China. The thinnest can be used like somen in light broths; thicker versions are perfect for hearty soups and stews.
• Cellophane noodles: Transparent cellophane noodles are made from mung bean starch and are sold dried and have little flavor of their own; they easily absorb the taste of other ingredients.After-school snack
Prepare Peanut Butter Kisses for the back-to-school cookie tradition. Welcome kids home from school with the smell of homemade cookies. Or send a care package filled with cookies to your college student whether he or she lives near or far.Peanut Butter Kisses
1 cup creamy peanut butter
1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 11-ounce package of chocolate kiss candies
Preheat oven to 375 degrees. Cream together granulated sugar, brown sugar, shortening and peanut butter. Add eggs, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; add to peanut butter mixture. Beat well.
Shape into 1-inch balls; roll in additional granulated sugar. Place on ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Press a candy kiss into the center of each warm cookie so cookie cracks around the edge. Remove from cookie sheet. Let cool.
Yield: 6 to 7 dozen cookies
Source: Adapted from Jif Peanut Butter
Kathie Smith is The Blade's food editor.
Contact her at: food@theblade.com
or 419-724-6155.
Permanent Link
|
|
 |
|
Search
advertisement
