THE READER
February 2005

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Cover

Customer Comments

GM Report

Board Report

Health & Wellness News: Essential Oils

Off-site Kitchen Update

Deli News

Produce News: Kiwi, Strawberries and Grapefruit

Book News:
Romantic & Healthy

Specials Information

Recipes & Drink Recommendations

Personal Care Product Labeling

Food for Love: Aphrodisiacs

Producer Profile: Equal Exchange's New Chocolate Project

Newsbites

Community Calendar

Recipes and Drink Recommendations

Drink recommendations from Star Liquor, 1209 Williamson Street, 255-8041

Take 10% off recommended beverages… Just show your member card at Star Liquor!

Wine Recommendations

Caymus Conundrum
Expect aromas of apricot, white peach and honeysuckle; flavors of citrus, green melon, pear and vanilla; a creamy, mouth-filling texture; and a crisp, refreshing citrus end-note. Delicious!

Viking Brewing Co. “Hot Chocolate” Beer
This is a new one to us...With a powdered cocoa texture and great notes of cayenne pepper, this beer is an excellent match to, you guessed it, chocolate. Warning: not for the light beer drinker!

New Glarus Apple Ale
After a long hiatus, this favorite has returned! Notes of green and red apples abound, but it’s not made in the style of the Belgian Red. This has a beer’s carbonation that sits nicely on this brew’s medium body. Awesome!


Broiled Chicken with Mango, Ginger and Cilantro
Bon Appétit

2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango or fresh pineapple
1 tablespoon chopped fresh cilantro
2 teaspoons white wine vinegar

Directions: Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer. Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper. Place chicken on plates. Top with warm mango mixture and serve. 2 Servings.
Star Recommends: Caymus Conundrum


Caramelized Onion, Fig, and Blue Cheese Strudel

Co-op Food Stores, Hanover & Lebanon, NH
1 cup diced dried figs (about 10 figs)
1/2 cup raisins
1/2 cup apricot nectar
1/3 cup honey
1 Tbs. oil
2 cup coarsely chopped sweet onion
2 Tbs. balsamic vinegar
4 oz. crumbled blue cheese
5 sheets frozen phyllo dough, thawed
1/2 cup melted butter
2 tsp. powdered sugar
Preheat oven to 350ºF.

Directions: Combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook 5 minutes. Remove from heat, cover, and let stand 30 minutes. Heat oil in a medium nonstick skillet. Add onion and vinegar; cook 20 minutes, or until deep golden, stirring frequently. Remove from heat; stir in fig mixture and cheese. Set aside. Preheat oven to 350ºF. Place 1 phyllo sheet on work surface and brush lightly with melted butter. (Keep remaining dough covered with a damp towel to prevent it from drying out.) Repeat with remaining 4 phyllo sheets, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap. Spoon onion mixture along one long edge of phyllo, leaving a 2-inchborder. Fold over the short edges of phyllo to cover 2 inches of onion mixture on each end. Starting at long edge with 2-inch border, loosely roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel seam side down on a greased baking sheet. Score diagonal slits into top of strudel using a sharp knife. Lightly brush strudel with melted butter. Bake 30 minutes or until golden brown. Sprinkle powdered sugar over top. Serve warm. Serves 8.
Star Recommends: New Glarus Apple Ale


Chocolate Heart Layer Cake with Chocolate-
Cinnamon Mousse

Bon Appétit

Cake
4 tablespoons unsalted butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
Mousse Base
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
Mousse, Cake Assembly, and Glaze
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Directions: For Cake: Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
For Mousse Base: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.

For Mousse, Cake Assembly, and Glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers. Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve. Makes 4 servings.
Star Recommends: Viking Brewing Co. “Hot Chocolate” Beer