By Gini Rainey
I might have mentioned recently that my husband and I took a lovely trip to Paris for our anniversary. If you follow me on Facebook, you might also have seen a lot of the wonderful meals we ate while there. But if not, I’ll let you know right here and now that we found a little street a few blocks from our hotel that has limited vehicular traffic and is lined with sidewalk cafés galore! One café in particular definitely caught our fancy, and we found ourselves gravitating to it more than once to enjoy their delicious food! Sitting elbow to elbow with other people who were also dining there, we consumed an inordinate amount of crusty French bread, red wine, pasta, and tiramisu!
Let me tell you, their tiramisu is to die for! Seriously! And, lest you get it stuck in your head, as I did, that tiramisu can only be made with coffee, I’d like to introduce you to an amazing change of pace that uses raspberries. You all know how much I love raspberries, don’t you? Well, the tiramisu we were introduced to at Café Central in Paris was like one of the most airy and light parfaits I’ve ever put in my mouth and layered between the crunchies and the parfait was the most delightful raspberry sauce ever. Just give this girl raspberry sauce and she’s happy!
Now that we are back in the good ol’ USA, I wanted to be sure I could figure out how to make this dessert because it’s too far to walk down the street to Café Central from our house! For my version of this great dessert, I’m going to be using a recipe for the raspberry sauce out of “The Martha Stewart Living Cookbook” that was published in 2000 by The Martha Stewart Living Magazine and is a collection of 1,200 recipes, helpful hints and suggestions.
The Red Raspberry Sauce recipe will make about ¾ cup of sauce, so adjust accordingly if you want to make more. This sauce will freeze nicely and would be a great thing to have on hand for unexpected company. To make the sauce combine 1 pint of raspberries, ¼ cup sugar, 2 tablespoons fresh lemon juice and a pinch of kosher salt in a small, nonreactive saucepan over low heat. Cook until the berries release their juice and just start to break down – about 5 minutes. Use a rubber spatula to press the berries through a fine sieve and discard the solids.
Now, for the parfait, whisk 2 egg yolks with ¼ cup plus 1 tablespoon sugar. Add 8 ounces of mascarpone and 1 tablespoon lemon juice and mix well. In another bowl, beat the 2 egg whites until stiff and gently fold them into the mascarpone mixture. If you would like to layer your parfaits with lady fingers, brush 12 lady fingers with a mixture of 1 tablespoon lemon juice, then using small serving glasses, start with a layer of the lady fingers, a layer of the raspberry sauce, a layer of the mascarpone and repeat layers. Garnish with raspberries and chill for a least 3 hours before serving. What I think I will be doing is rolling a couple of biscotti cookies into crumbs and sprinkling the crumbs between layers and also as a garnish on top. If you decide to use the biscotti instead of lady fingers, refrigerate the mascarpone mixture until just prior to serving and then assemble in layers to keep the biscotti crunchy. This should make 6 servings of total yum! Oh, and just one more thing, save some for me!
Foodie Events: Decorating Your Way Through Summer…Cookies That Is
July 10th (6:30-8pm) – Summer Fun Cookie Decorating Workshop will be held at The Potpourri House, 3320 Troup Hwy., Tyler. You will receive 1/2 dozen cookies to decorate as well as instructions on how to decorate themed cookies using a special blend of Royal-Glaze icing. These will be a mix of Vanilla-Brown Sugar and White-Almond cookies that you can take home to enjoy. Each person will receive cookies and access to multiple colors of icing bags and tools to work with. All tools and supplies will be provided. Also, a 10″ sturdy plate will be provided for carry home (you may bring your own container).
Other classes will be July 24th (6:30pm), Tropical Fish Cookie Decorating Class will be held at Kiepersol Salt Kitchen, 4120 FM 344E in Bullard. RSVP at goodjujucookies.com/workshops.
July 20th and September 21st (5:30-6:30pm) – XTC Barbells, Bites & Beer – Start your weekend with a Friday evening XTC Workout, followed by some appetizers, bites, and beers on the patio! Members are $20 a session and non-members are $25 a session. For more info or to register please contact Tony Cruz at (903)561-3014 or email firstname.lastname@example.org. This will be held at Tyler Athletic and Swim Club, 11208 Oak Creek Blvd., Tyler.
July 25th (7-9pm), Vitner’s Dinner: Taste of Alaska – This dinner is full of classic Alaska flavors and paired with our exclusive and adventurous wines. This will be held at Kiepersol, 21508 Merlot Ln., Bullard. RSVP by calling (903)894-3300, or visit kiepersol.com.
Other Vintner’s Dinners will be September 26th, South of the Border; and November 28th, Fall Harvest.
This Is To Die For!
By Gini Rainey
When my mother passed away on July 4th, 1977, I hadn’t been exposed to very many funerals here in the South, and I really don’t remember that I had attended that many before we moved to Texas, so I wasn’t sure what type of etiquette was called for. I do know that we were inundated with food the day that she died, the bulk of which was bowl after bowl after bowl of butter beans. If I’m not mistaken, we were presented with at least five bowls worth – big bowls – maybe you could even say very large bowls. I know it was partly the lack of sleep and the grief process, but my sister and I started taking bets on what type of food was being delivered when the doorbell rang. Of course, as the day progressed we knew for sure the next dish of funeral food would be butter beans and most of the time we were correct. To make matters worse, we all left the next day to fly to Minnesota for mom’s burial, leaving a refrigerator literally packed full of butter beans. When we returned 5 days later, you can rest assured that our disposal got quite a workout.
So today I would like to share with you THE definitive book about funerals. I wish I had read this book prior to 1977! Apparently butter beans, along with tomato aspic, are two of the primary foods necessary for a Delta funeral. After reading this book, I’m pretty sure some of us have been doing it all wrong, and “Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral,” written by Gayden Metcalfe and Charlotte Hays, can help us overcome that hurdle so we can all become the perfect food-providers when the time comes. Printed by Miramax Books in 2005, this book is just one of the many guides that Metcalfe and Hays have written to help everyone (or at least those who really care) put on their best Delta (Mississippi) Etiquette to safely (and correctly) be part of just about any social situation imaginable from weddings and baby showers, all the way to funerals.
Although most of their wisdom is gleaned from their tri-state region of LA-ARK-Miss, I would imagine you could manage anywhere if you use their book for your own funeral food etiquette. They also, so very charmingly, have included lots of recipes that are interspersed throughout their tongue-in-check chapters that are cleverly named Dying Tastefully in the Mississippi Delta; The Methodist Ladies vs. the Episcopal Ladies; Who Died? Stuffed Eggs, Etiquette, and Delta Pâté; I Was So Embarrassed I Liketa Died; Suitably Boxed: Meringue Shells, Pecan Tassies…and You, just to name a few.
I love how Metcalfe and Hays have taken a serious subject like death/funerals and put a nice, fresh twist on facing the final curtain. They even managed to sneak in several references to death like “to die for” and “dying to get in,” so you might find yourself dying of laughter reading this book. Just in case you might want to use some of the recipes, don’t worry, you won’t need to wait for someone to pass on to glory for you to try them out.
When it comes to pimiento cheese, I’m pretty sure that you will find a divided audience. People seem to either love it or hate it. I get a craving for it about once a year, so I’m surprised to find that these ladies, who refer to it as Southern Pâté, included six variations of it in their book. The recipe that stands out for me is called Beer-Cheese Pimiento. To make it, using a food processor, blend together 8 ounces grated extra sharp cheese, 8 ounces grated red rind cheese or mild American cheese, 2 cloves of fresh garlic, 1 ½ tablespoon Worcestershire sauce, ½ tablespoon salt, ½ tablespoon dry mustard, ½ cup beer – not “lite,” several splashes of Tabasco, 1 small jar (2 ounces) diced pimientos, and mayonnaise to taste. After blending, add ¼ cup pistachio nuts – or more to taste – and finish blending. This will make about one quart of PC – more than enough for lots of sandwiches or to eat with chips. Wondering what to do with the rest of that beer? Well, drink it of course and enjoy!
Eat It – It’s Good for You!
By Gini Rainey
Now that we are a week down the road from Mother’s Day, I would imagine things around your house – and kitchen – have pretty much returned to normal. We’re past breakfast in bed for mom or a meal at her favorite restaurant, and if your kids are anything like my kids were, you’re starting to hear “I don’t like that” or “why don’t we ever have what I like to eat” at meal time. As a young mom on a limited budget, keeping a family of four food-happy seemed to be a daily struggle – trying to please everyone – that I nearly threw my hands up in the air and said, “Let them eat cake!”
However, being the ever-resourceful person that I was, I came up with a plan. I sat the four of us down, gave everyone five pieces of paper and asked them to write down their favorite meals. When they were done, I put all the papers into a bowl and with my calendar in front of me, we drew them out one at a time and entered them in the Monday thru Friday boxes for a month. Then, I patiently explained to the girls that this was how it was going to be – Mom’s Cafeteria Calendar would rule our daily menus, and if one of us didn’t like what was going to be served, just be patient, because ‘something you will like’ would come along soon.
I will admit that one of my favorite meals to prepare is spaghetti, and I will also admit that I generally would make it on Wednesdays, which were a nightmare for the Taxi Mom. This was a meal I could prepare ahead of time and have dinner on the table in the least amount time. In later years, the girls told me they always knew what we were having for dinner after dance lessons, because we ALWAYS had spaghetti on Wednesdays.
Well, all of this is to say that Dom DeLuise put together a great cookbook filled with his Mama’s recipes, as well as some from his friends and celebrities. DeLuise, the quintessential Italian wrote, “Eat This…It’ll Make You Feel Better!” It was published in 1988 by Pocket Books and is filled with some really terrific recipes and photographs of, not only Dom and his family, but also the likes of Ronald Reagan, Ricardo Montalbon, Anne Bancroft, and Burt Reynolds. There are also lots of tales about Dom and his friends that are written in such a great way it’s like you can almost hear him talking off the page.
While we often think of Italian cooking as being hearty and loaded with calories, nothing could be farther from the truth with this cookbook. The majority of this book leans towards a healthier cooking/eating style and reflects Dom’s attitude about natural flavors, i.e. “Salt may be good for melting ice in your driveway, but let’s face it, it is not very good for you.”
Well, here’s a dish that sounds really yummy and is good for you, too. Broccoli with Rigatoni by itself sounds great, but can also be augmented with chicken and mushrooms for a heartier version. In a large skillet, heat 8 tablespoons of olive oil and 2 tablespoons of butter and gently brown 4 minced garlic cloves. Add a bunch of broccoli that has been separated into florets (reserve the stems for another use) and stir gently until the pan gets very hot. Add 1 cup of chicken broth, cover, and simmer just until the broccoli is al dente. Meanwhile, cook one pound of rigatoni until al dente and then add to the skillet, along with ½ cup coarsely chopped fresh basil. Mix thoroughly and put on a hot serving dish and sprinkle with another ½ cup fresh basil, pepper, fresh, chopped parsley, and grated romano or parmeson cheese. Serve with crusty bread and a tossed green salad.
EGuide Magazine’s Gig Guide
September 22nd: Pineywoods Ultra 5K Race and more races!
Make a Splash This Summer at The Waterpark at The Villages Resort
Blue Moon Gardens: More Than a Family Nursery
Liberty Hall: July 20th (7pm) – “Sail On: The Beach Boys Tribute”
July 26th: Daddy Daughter Date Night returns to the Rose Garden Center
It’s Time for Ice Cream: Move Over Summer Heat
July 27th: SFO, A Journey Tribute Band at Bergfeld Park
Spend the Summer Reading
New Cocktails inline for “A Toast to CORE” at Razzoo’s this Summer!
Connect With Us!
Free Stuff To Do
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