Drink Recommendations from Star Liquor,
1209 Williamson Street, 255-8041
Take 10% off recommended beverages… Just show your member card at Star Liquor!
Minerals and wet stone dominate the light and delicate flavors with a clean and almost evaporative finish.
This current release is packed with deep cherry and currant flavors, even for a Rose. A dry and long finish with just a hint of spice.
Just released and fresh, this dry styled French Rose is as pretty to look at as it is to drink. Delicate flavors of crushed dried herbs, black and bing cherry are interwoven into a smooth dry framework.
It boasts a pronounced almond paste nose and flavor on the palate. Slight flavors linger on a lingering and focused finish.
A fantastic, organically grown and produced sparkling French Pear Cider.
Fresh and clean with just a hint of fresh fruits and a crisp drying finish that invites another sip.
32 oz can plum tomatoes or 2lb. fresh tomato, peeled & finely chopped
3-4 cloves garlic, thinly sliced
4 lb. long skinny eggplants
2 1/2 cups extra virgin olive oil
salt & pepper
1 bunch fresh basil
12 oz. fresh buffalo mozzarella, thinly sliced
10 oz. smoked scamorza or smoked mozzarella, thinly sliced
6 oz. aged Asiago
2 cups grated parmigiano reggiano
Directions: In a saucepan over medium heat, add a half-cup olive oil, the sliced garlic, tomatoes, 1 bay leaf, salt, pepper and a pinch of hot chile. Cut the eggplants crosswise in quarter to half inch slices. Do this with some accuracy, because in this instance thickness is important. Heat a sauté pan over high heat. Add a liberal amount of olive oil to the pan and fry the eggplant slices until golden brown on each side. If the oil is deep enough to completely immerse the slices, you do not need to turn them; otherwise, turn them halfway through the frying time. Drain each slice well on paper towel, sprinkle each slice with salt and do not stack the slices. Fill two 9 by 13-inch baking dishes as follows: Place a few spoonfuls of tomato at the bottom, and then add a single layer of eggplant slices. Cover them with more tomato, then with basil leaves, and then mozzarella and provolone slices. Top with 3-4 tablespoons of Parmesan and Asiago cheese. Start again with and eggplant layer and repeat with the other ingredients. You should make at least 3 layers of eggplant and 2 of filling, finishing with an eggplant layer topped by tomatoes only. Bake uncovered at 325ºF for 30-40 minutes. Allow to cool before serving. It may be eaten lukewarm or even cold, but never straight from the oven. The dish needs no accompaniment, though you may add more grated Parmesan to serve. Serves 8.
Ellen Lane, co-owner of Future Fruit Farm, Ridgeway, WI
1 cup cane sugar
2 eggs, beaten
1/2 cup (1 stick) unsalted butter, softened
6 small ripe, firm pears, core and cut in quarters (leave skins on)
1 cup whole wheat pastry flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. sea salt
Directions: Preheat over 350º. Butter and lightly dust with flour a 8”x 8”x 2” baking pan. Cream together sugar and butter. Add beaten eggs and mix well. Sift together the flour, baking powder and salt, fold in to wet mixture until blended. Do not over mix. Pour into baking pan. Place fruit on top of the batter in sections, skin side up. Bake for 1 hour, or until the cake tester inserted in the center comes out clean. Serve warm.
Jane Rowe, WSGC Member
1 lb. tofu, pressed for an hour to be really firm
2 bunches red-stemmed chard (or rainbow chard or lacinato kale)
1 1/2-2 cups uncooked brown rice
4 Tbs. Canola oil
2 tsp. Dark sesame oil
shoyu to taste
Directions: Start brown rice cooking while tofu is pressing, in rice steamer or large saucepan. When rice is almost done, heat oils in large frying pan, cut tofu into 1/4 inche thick rectangles and fry. Sprinkle shoyu on uncooked side, then on browned side when you turn the tofu rectangles. While tofu is browning, cut off chard stems and start them cooking in a little water in a large sauce pan. Cut greens into ribbons and add. Cover and cook until almost tender (5-6 minutes). Sprinkle with a bit more shoyu. (Lacinato kale takes a little longer, but its stems are also tender enough to use.) Lay well-browned tofu pieces on top of nearly cooked greens and steam for a moment or two.
Tammy Bechtel, WSGC Member
1/4 cup dried apricots
1/2 cup raisins
1/4 cup dried blueberries
3 Tbs. natural almond butter
4 Tbs. honey
1/8 cup raw almonds
1/8 cup raw cashews
1/4 cup sunflower seeds
1/2 cup shredded, unsweetened coconut
Directions: Grind up all nuts in food processor. Set aside. Put the apricots, raisins, blueberries, almond butter and honey in food processor. Add in nut crumbs. Process until most of the mixture forms a ball.
Form smaller balls of about 1 inch each, and roll in coconut. Set on a plate and repeat. Chill for about 2 hours. Enjoy!
Sooz Bolt, co-founder of Slow Food-Madison
4 ripe red tomatoes, cut in wedges
1 cucumber, peeled and cut into 1 inch chunks
1 red onion, thinly sliced
1 tablespoon dried oregano (or 3 tablespoons fresh)
1 teaspoon salt
1/2 teaspoon ground red pepper
3 tablespoons extra-virgin olive oil
Directions: Combine all the ingredients in a large bowl. Mix.
Cover the bowl with plastic wrap and refrigerate for up to 1 hour. Toss again before serving.
Casey Clark, former Chef at St. Benedict’s Monastery, Madison
4 6-8 oz. salmon fillets
4-6 Roma style tomatoes
24 basil leaves, washed
1/3 lb. mozzarella balls
salt and pepper to taste
Directions: Preheat oven 375º. Slice the tomatoes lengthwise, about 1/8 inch thick. Slice the mozzarella balls 1/8 inch thick, too. Now take the salmon fillets lengthwise and cut them diagonally into 4 pieces in 1 inch intervals. Now layer first the basil, then tomato, and finally mozzarella on each wedge of salmon and set another fillet wedge on top. Repeat until the last salmon is used. Place gently on an oiled baking pan. Squeeze lemon juice over fish and season with salt and pepper. Bake at 375º for 15 minutes or until flakey in the middle.