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A L L T H E L O C A L N E W S, G O S S I P, R E C I P E S & L O R E T H A T' S F I T T O P R I N T |
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H O L I D A Y 2 0 0 9 |
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WAKE IN OUR WINTER WONDERLAND! |
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Our villages are transformed into a quintessential old fashioned Christmas card from mid-November through New Year’s. Twinkling lights, horse drawn buggy rides, shops aglow, Dickens, ballet, jazz, A Santa Parade, Wickwood’s Festival of Trees and music everywhere. The spirit is contagious --- come and catch some! Wickwood --- |
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Holiday Open Houses Every Weekend
Bacon Fever!
Cold weather makes us crave smoky pork more than ever. We like our
sausage, ham, and bacon pure and simple, from small farms raising - happy
pigs, smoked by authentic artisans. The aroma when you’re cooking smoked
pork is simply hypnotic. Dedicated people are bring back traditional
curing methods; double-curing in Michigan (with over a hundred years of
experience), Smoky Mountain dry - cured, Wisconsin’s intensely apple -
smoked, Virginia’s maple brown sugar cured --- with pepper or not, it’s up
to you. But you can’t go wrong with any of these; they’re the real deal:
Sweet Bacon Bites A simple and delicious hors d’oeuvres that leaves everyone wanting more. Preheat oven to 375° F. Separate and halve thick cut bacon slices. Place dark brown sugar in a shallow plate. Dip both sides of each bacon slice in brown sugar and coat thoroughly. Place the bacon on a rack over a pan to catch the drippings. Bake in upper third of oven for 20-30 minutes. Finish under broiler for a minute. Cool. Recipes ---
Goodbye Gourmet! Does the closing of this sixty-five year old food institution signal that the internet food blogs have won? We hope not. For to scroll the hundreds of recipes for any ingredient the internet brings, is to set every benchmark of good, better, best taste aside. Serious cooks want to learn from the experienced with standards that they can trust. |
Christmas Gifts for Cooks & Foodies
● An Olive Oil Collection
We think that the greatest luxury we have today is Time. And so we marvel at the number of people who are giving the time to relax at Wickwood as gift certificates to their family and friends for all kinds of occasions. We think what they’re really giving is loving memories. That pleases us enormously.
Gobble Gobble!!
It’s not too late to order a fresh Heritage
Thanksgiving Turkey. These fowl are bred naturally; never fed hormones,
antibiotics or animal by-products; walks around, matures at a natural
rate; and, when the day comes, meets a clean end. Select a bird from 8 to
22 pounds and it won’t be frozen, but arrive to you on ice via Fed Ex
Tuesday, November 24 with cooking instructions. Please pass the
compliments.
"We make a living by what we get, but we make
a life by what we give"
The Giving Season
“A lovely thing about Christmas is that we all
go through it together.” Armagnac & Marc “People make Cognac for profit, but they make Armagnac for love, “Michel Guerard told us as he introduced us to these two many years ago at Eugenie. From Gascony and Landes, they pre-date Cognac by 200 years evoking the era of D’Artagnan and his fellow Musketeers. Both, are increasingly difficult to find as they are the result of long aging by small artisan distillers, reaching their prime twenty-five years later. We once tasted a seventy-five year old Marc (which is made from the very last pressing of the grape skins, pits and stems) at a vineyard in Burgundy. Could we buy it? We couldn’t afford the taste, we were told. But a great swash-buckling memory. The best are bottled by Marc Darroze. A great gift, we find them at Helene Darroze’s in Paris or Sherry-Lehman in nyc.
St. Marcellin Cheese
The Truth About Wine USA Just as local artisans have become important to anyone who want to eat well, small artisanal wineries have become the integral link to wine actually made from grapes grown at the vineyard by a winemaker who is passionate about what he puts in the bottle that has his name on it. Of the thirty top selling wine brands in the US not a single one of them grows, produces or bottles their own wines. They buy tankers of bulk juice, and slap a label on the bottle. Most “wineries” have become marketing organizations. Even more reason to visit wineries, meet the winemaker and to trust the guy who is anxious to put HIS name on the bottle. |
Rick’s Picks When the tastes are out at NYC’s Union Square Market, the lines are long for these crunchy pickles. Clever names on jars bring thrilling flavors. There’s “Mean Beans,” “Slices of Life”, “Windy City Wasabeans” “The People’s Pickle”, “Phat Beets,”or “Whup Asp”. They will sparkle salads, Hor’s d’ouevres, or sandwiches. www.rickspicknyc.com
Martin’s Pretzels Long an addiction, these perfectly toasted crisp pretzels are handmade by a Mennonite Family in Lancaster County Penna. Everyone who taste one raves about them! They can be ordered extra dark, whole-wheat, salted, lightly salted, or extra salted in boxes or shiny red tins. Simply a great Holiday Gift for every discriminating pal. ● www.martinspretzels.net
Food Memories --- I’ll never forget the taste of my Grandma’s warm donut holes on Christmas morning, or of my Mom’s Date Nut Pudding with Whiskey Sauce always there at Lunch, or our Christmas Eve dinner turkey at The Hassler Grill in Rome in 1983. Then there were those first tastes of the bright vegetables from Chino Farm in Rancho Sante Fe, the multi-colored carrots I schlepped back from the Union Square market, Chatsworth’s lamb we cooked this Spring, the fraise de bois from Chez l’ami Louis, braised radishes Alain Passard's way at Arpege nor my own late season heirloom grape tomatoes this year. I’ll remember them all, always. Food flavors that are distinct and memorable. This is the food that I want to eat . These are the traditions and tastes worth preserving. This is the food that is worth fighting to save. It is simply about wanting to eat food the way it is supposed to taste. Not how it has been transformed with the “standards of fast food, ”in factory farms, with GMO’s, or chemicals. As we individually re-examine our food sources remember, if you can, the way food used to taste. Spending time sourcing local seasonal and responsibly grown ingredients is simply the best thing you can do for your family this next year!
Felt Mansion Historical
Listed on the National Register of Historic
Places a glimpse of former home of a wealthy inventor is a joy to tour,
especially during the Holiday Season. It’s a wonderful journey through
time.
"The fate of nations hangs upon their choice
of food." “Eating Animals” by Jonathan Safran Foer Just out, the raves on this are over the top! Authors who have been writing about the agri-business and vegetarianism for years are calling this “the masterpiece.” Brutally honest with both factory farmers and animal activists speaking in their own words. Best of all, Foer shares his own personal journey. It makes you laugh, cry and best of all, come away with your own opinion of how you want to eat. |
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“There is no ideal Christmas; only the one you decide to make yourself.” ---- Bill McKibben |
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Wickwood Inn | 510
Butler Street P.O. Box 1019 | Saugatuck, MI 49453 |
