I promised you a “part 2″ and here it is. Lots of changes going on in Bucks County on the restaurant scene.
Quinoa, a Mexican-Peruvian restaurant, opened in Doylestown last month. You may be familiar with their sister restaurant, El Tule, in Lambertville, which has quickly become a favorite in the region. I’m ashamed to say we haven’t been to either but have been wanting to for quite some time. The family-run restaurant focuses on Peruvian dishes like cerviche and home-style dishes with quinoa, the now-popular South American grain full of protein, amino acids and good fiber. What could be wrong? Quinoa is at 762 N. Easton Road, just north of Doylestown (technically Plumstead). Call them at 215.348.2826, www.quinoarestaurantbyo.com or on Facebook. See the article in the Intelligencer today.
It happens to me every year. One minute it’s New Year’s, then by the time I turn around it’s already the end of January. And that means the Lambertville-New Hope Winter Festival.
When it comes to food, Winter Fest is full of it. The first big event takes place this Saturday, January 18, the popular Fire & Ice Ball. It includes food and drinks from local restaurants, music, dancing, ice sculptures and even fire dancers.
Next weekend, the food continues. The Taste of Winter Fest is on Thursday, January 23 at the Eagle Fire House in New Hope. Eleven local restaurants will offer samplings of their menus. On Saturday, January 25, come to Triumph Brewing Company for the annual Beef n Brew from 1 pm to 4 pm with hot roast beef sandwiches, great beer and music.
Get your tickets now for the 18th Annual Chili Cook-Off happening on Sunday, January 26. Bitter Bob’s, Bowman’s Tavern, Fred’s Breakfast, Havana’s, Jamie Hollander and seven other area restaurants will compete for the best chili. To buy tickets to any of the Winter Fest events, see their website here.
Another favorite of mine this time of year is the annual whiskey dinner at the Yardley Inn. Every year chef Eben Copple comes up with an interesting and delicious menu, pairing courses with specific whiskeys. In the past they’ve highlighted single malt scotch and bourbon (see our post from a few years ago, Warming up at the Yardley Inn). This year, on Sunday, January 19, the focus is on rye whiskey, which coincidentally has become my whiskey of choice, especially for a Manhattan. Of course, Dad’s Hat Rye Whiskey will be served, our Bucks County rye distillery in Bristol. Dad’s Hat Founder and Distiller Herman Mihalich will be at the event too, answering any questions about this great local rye whiskey. Angels Envy and Sazerac rye whiskeys will also be represented. To see the enticing menu, go to the Inn’s website or get more details on our full Food Events calendar. [To learn more about Dad's Hat, see our previous post, Rye whiskey comes back home.]
There are cooking classes, and then there are cooking classes.
We all know that Bucks County is a food lover’s paradise. With acres of lush farmland and a vibrant restaurant community, the county has attracted some of most creative and skilled chefs on the East Coast.
Now, the Office of Continuing Education at Delaware Valley College is teaming up with ICON Magazine to offer Bucks County Cooks: a special series of five, 3-hour cooking classes lead by some of the region’s most creative and acclaimed chefs.
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Bucks County Taste is making a few changes in 2014. First, we are publishing our popular Food Calendar post on Wednesdays to give you a head-start on the weekend. We’re also sending out our weekly email newsletter on Wednesdays. It’s a digest of what we’ve published in the past week and then some. Want to subscribe? Click here.
Winter Farmers’ Markets. Yes, we have no bananas (they ain’t local) but you can still find produce, freshly baked breads, cookies, cakes, fresh cheeses, delicious prepared foods, pasture-raised meats, organic coffee and more at several area farmers’ markets. The Ottsville Farmers’ Market is holding their indoor winter market every Saturday through February 22. The market is from 10 am to 1 pm in the greenhouse and features vendors of fresh, local food and handmade products and crafts as well as winter activities including s’more making and skating! Click here for more information.
The Wrightstown Farmers’ Market is also holding a winter market this Saturday. The markets take place every 2nd and 4th Saturday of the month through April. This Saturday, January 11, eighteen vendors will be attending the “mini-market” which runs from 10 am to 11 am at the regular market location, 2203 2nd Street Pike in Wrightstown. Click here for information about this week’s market and get on the email list here. Don’t forget, too, the Stockton Indoor Market where you can get all kinds of goodies year-round.
The Bucks County Foodshed Alliance is holding their Annual Meeting tonight at The Standard Club in Doylestown. The Foodshed Alliance works to bring local eaters together with local producers – as in farmers’ markets – educate and connect folks, and support sustainable agriculture in Bucks County. The evening begins with a potluck at 6 pm (which are always delicious) and a cooking demo by renown local chef Max Hansen follows at 7 pm. For more information, click here.
One more fun thing to share. I get lots of emails from local food businesses, but this one caught my eye. Organnon’s Natural Market, which opened this past September in Wrightstown, sent out an email showing all the new products they are now carrying due to customer requests – with lots of enticing pictures. Pretty cool. Check it out here. [Disclosure: I know Organnon's advertises on Bucks County Taste, but that's not why I'm posting it. I just thought it was really smart!]
We’re past the holidays and into a pretty bleak winter. Time to go out and try some new restaurants, or revisit some old ones. Here’s the latest Bucks County restaurant news.
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Contrary to popular belief, we do not eat out every night. Neither my bank account nor my waistline can afford it. That said, when I look back on 2013, we’ve eaten well. Here’s a review of some of the places Bucks County Taste has dined.*
Local, local, local. This has been a great year for “local” in Bucks County. By that I mean restaurants that source their ingredients from our local farmers and producers.
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by guest blogger, John “Jack” Scott of the ViperClub
It was a somewhat melancholy evening in mid-November that turned even more dismal after I received a message from ViperClub co-founder, Brent Gobrecht, that read bluntly, “Big Daddy passed away. We’re at the Wagon Wheel, where are you?”
It’s hard not to reminisce when someone close passes away. Eric “Big Daddy” Reinbott was kind of a legend in the Quakertown area. He was part-vagabond and part-recluse to those who didn’t know him well. To those that did, he was that member of your family that you always expect to be there with you. I’m sad that today, in body, he is not.
There will be some changes at Bucks County Taste too. We’ll start publishing our weekly food calendar on Wednesdays, as well as our weekly newsletter (sign up here). Today’s calendar will take you through Wednesday January 8. Of course, you can view our full Food Events in Bucks County calendar online any time.
If you haven’t made plans for New Year’s Eve yet, check out our post, 2013 – Going out for New Year’s Eve. Many, many restaurants in the area are offering prix fixe deals, anywhere from $29.95 per person up to $99 per person (the latter includes a big dance party). So if you want a quiet meal at a good restaurant or a New Year’s bash, it’s all here.
Flint Hill Farm & Education Center in Coopersburg (just north of Quakertown) is hosting their First Annual Wine and Cheese Tasting this Saturday, December 28, to raise money for their educational programs. The farm raises goats, cows and chickens, and makes some pretty great goat and cow cheeses (they are at the Wrightstown Farmers’ Market and Doylestown Farmers’ Market in season). The farm is now a certified raw milk dairy. The goats and cows live on pasture and eat fresh grass most of the year, supplemented with hay and grain in the winter. No pesticides, herbicides, hormones or antibiotics are used. The event will include cheese sampling, wine tasting from Unami Ridge Winery and hors d’oeuvres prepared by chef and educator Daniel Lieber. Tickets can be purchased in advance through email- firstname.lastname@example.org or by calling 610.838.2928.
Save the date for chef demo by Max Hansen. The Bucks County Foodshed Alliance will hold their first monthly meeting of the year on Wednesday, January 8. Hosted by the Standard Club in Doylestown, it will feature a chef demo by Max Hansen of Max Hansen Caterers and the Carversville General Store, a potluck and BCFA’s annual meeting, reviewing the past year, goals for 2014 and electing board members. Click here for more information.
Also on the horizon is the popular Evening in a Colonial Kitchen at the Cock n’Bull in Peddler’s Village. This series begins on January 6 and continues each Monday evening through the end of March. Featured on The Food Network’s “Best Of,” the event includes a four-course, 18th-century style dinner while you chat with historical characters from the 18th and 19th centuries like Benjamin Franklin, John Adams and Susan B. Anthony. You’ll also have the opportunity to observe and ask questions of food historians as they prepare dishes over a roaring fire. Period musical entertainment will be provided by Marianne and Tom Tucker. The evenings are $24 for adults and $14 for children 10 and under. For a full list of historical characters and when they will be appearing, click here. Reservations are recommended. Call 215.794.4000.
To all our readers we wish you a happy and healthy New Year.
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All the gifts have been unwrapped. You’ve made the rounds, visiting family and friends. Your waist is a couple of inches bigger. Now you’ve got to start planning for New Year’s Eve!
New Year’s Eve may be right around the corner but there is still plenty of time to make reservations for this fun night, and plenty of places in Bucks and nearby to celebrate. Here’s a few we found:
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Another delicious holiday recipe from guest blogger Kelly Madey,
My mother-in-law has been on a perpetual diet since 1974;
As you would expect, she looks fantastic,
And I have no problem in making her an occasional dessert
That suits her low carb, low fat lifestyle.
But the holidays present a bigger challenge
With the added stress of a lactose intolerant uncle,
A vegetarian sister,
And a nephew who doesn’t like cake (hard to believe that we are related).
It seemed like an impossible task to create a yuletide dessert
That would appeal to one and all, and I was half tempted to serve a basket of fruit,
And a bowl of nuts and wish them on their merry way.
But a funny thing happened on a recent visit to Organnons Natural Market in Wrightstown,
I found inspiration in the ugliest of fruit. These are Goldrush apples, organically grown at County Line Orchard in Kempton, PA.
The apples are sweet yet tart, and very sturdy. They would make the perfect holiday dessert poached in red wine with a few spices.
As I was leaving the market, I popped next door to OwowCow Creamery. A scoop of ice cream could elevate this simple dessert to holiday-worthy status. I chose the Sweet Honey Cream, but not before trying a variety of amazing ice cream featuring locally sourced organic ingredients.
The beautiful thing about this recipe is that it can be made up to 3 days ahead, allowing you plenty of time to enjoy your guests.
The apples are peeled and simmered in a bottle of red wine. This is Diego Red from Buckingham Valley Vineyards. Owned by the Forest family, wine from this vineyard is not only great to drink, it also happens to be natural and vegan friendly. “Our wine is about as natural as possible. No animal products or eggs are used in our wine making.” says Jerry Forest.
A little holiday spice in the form of cinnamon, orange, and sugar are added to the poaching liquid.
Cook the apples until tender, which could take between 20-25 minutes, depending on their size. Let the apples cool, then store them in the poaching liquid and chill overnight or up to 3 days. The apples will take on a deeper wine stained hue the longer the sit in the poaching liquid.
Before serving dessert, cook the wine until it is reduced to 2 cups. The wine turns into a delicious and fragrant syrup. Add vanilla and let the syrup stand until slightly thickened.
Serve the apples drizzled with warm or room temperature syrup and an optional scoop of ice cream.
And just like that, a holiday dessert crisis has been diverted. Have a low fat, low carb, gluten free, lactose free, vegetarian holiday if you must! And me? I will be settling down to a long winter’s nap.
6 medium-sized apples (choose firmer apples that will stand up to cooking)
Juice of ½ lemon
1 bottle of red wine (approximately 3 cups or 750 ml)
3 cups water
1 ½ cups sugar
3 cinnamon sticks
Peel and juice of one orange
2 teaspoons vanilla
- Peel the apples, leaving the stem intact and place in a bowl of water with the juice of half a lemon so they will not discolor.
- Bring the wine, water, sugar, cinnamon, orange peel and juice to a boil in a medium saucepan large enough to hold the liquid and apples. Cook 5-7 minutes or until sugar is dissolved.
- Reduce the heat to a simmer. Add the apples to the poaching liquid. Use a plate, or bowl placed on top of the apples to keep them submerged in the liquid. Cook until the apples are tender, about 20-25 minutes.
- Let the apples and wine cool. Cover and refrigerate overnight or up to 3 days.
- Remove the apples from the poaching liquid and let stand at room temperature to take the chill off.
- Strain the liquid and bring to a boil in a medium skillet until reduced to 2 cups. The liquid will begin to thicken slightly as it cools.
You can warm up the apples by placing them in the hot syrup. Serve the apples warm or at room temperature. Place in bowls with a generous amount of syrup and an optional scoop of ice cream.
Organnons Natural Market is family-owned and located in Wrightstown, PA. They offer a variety of organic, non-GMO produce, groceries, and other items that promote a healthy lifestyle.
Buckingham Valley Vineyard, also family-owned, is located in Buckingham, PA. They offer a variety of natural wine available at their vineyard. I picked up my bottle at None Such Farm Market.
oWowcow Creamery has two locations in Ottsville, PA and at Carousel Village in Wrightstown, PA. Their delicious ice cream is all natural and made with local organic ingredients.
If you’re still not sure what you’ll be doing for Christmas Eve or Christmas, take a look at our recent post, 2013 – Going out for Christmas. A lot of restaurants are open for Christmas Eve dinner, including several doing the traditional Italian Feast of the Seven Fishes.
Cookies, cookies – the low-stress way. This weekend is your last chance to bake up some holiday cookies. Check out guest blogger Kelly Madey’s post, No-stress holiday cookies. They are easy and quick.
New Year’s Eve is coming up too! We’ll let you know where to go in this Monday’s post. It’s never too late to have a good time on New Year’s Eve.
To all our readers we wish you a warm and sweet holiday full of good food, family and friends.
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Who says you can’t go out for Christmas Eve, or Christmas Day for that matter? Many local restaurants are offering great meals for the holiday, including the traditional Italian Feast of the Seven Fishes. Scroll all the way down and you’ll also see who is offering holiday meals to bring home.
If I’ve missed any, please let me know and I’ll add them to the list. And here’s where you can go out for New Year’s Eve.
Here are restaurants offering Christmas eve dinners, in alphabetical order, with details:
Bowman’s Tavern (New Hope) will be open for Christmas Eve dinner too. Contact them at 215.862.2972. Bob Egan’s entertainment will begin at 8:30 pm.
Bucks Bounty (Erwinna) will offer dinner on Christmas Eve from 5 to 9:30 pm. Call for reservations at 610.294.8106.
Caleb’s American Kitchen (Lahaska) will be serving a 3-course prix fixe dinner for $45 per person, including many choices for the non-meat eater (see the menu here). Reservations are from 4 – 8 pm. BYOB. Contact them at 215.794.8588.
Centre Bridge Inn (New Hope) will be offering a 4-course dinner Christmas eve from 5 – 9 pm. For reservations, contact them at 215.862.9139.
Fisher’s Tudor House (Bensalem) will be open Christmas Eve until 7 pm. They are also doing Christmas dinner (details here) to be picked up Christmas eve including Roast Turkey and/or a Spiral Cut Baked Ham, with cranberry relish, stuffing, choice of 2 soups, 3 side dishes and Apple Crisp or Pecan Pie.
The Golden Pheasant Inn (Erwinna) will be serving dinner 3 pm to 8 pm with an a la carte menu featuring the best, local seasonal offerings (click here for the menu). They will also have harpist, Darcy Fair playing traditional holiday music. Fully decorated for the holidays, including real wood burning fireplaces, the Golden Pheasant offers a stunning location to enjoy a traditional Christmas Eve in the country. Contact them at 610.294.9595 or reserve a table online.
The Inn at Barley Sheaf Farm (Buckingham) will be open their normal hours on Christmas Eve for dinner. You can reach them for reservations at 215.794.5104.
Martine’s River House (New Hope) will be serving dinner from 5 – 8 pm. You can reach them at 215.862.2966.
naBrasa (Horsham) The Brazilian rodizio (steakhouse) will be open from 3 to 8 pm. Dinner is $42.95 per person. Reservations are recommended. Call 215.956.0600.
At Peddler’s Village (Lahaska), Earl’s Bucks County will be open for dinner until 7 pm with a regular menu; Buttonwood Grill will be open regular hours, until 10 pm, with a regular menu. See their website for menus and to make reservations.
Piccolo Trattoria (Newtown, Langhorne & Pennington) is offering the Feast of the Seven Fishes all day, from 11 am to 10 pm. Regular menu will also be available and take-out as well. See their website for each location’s phone number and address. BYOB.
Pineville Tavern (Pineville) is open on Christmas Eve menu from 11 am to 11 pm. Contact them at 215.598.3890.
Slate Bleu (Doylestown) is open for dinner on Christmas Eve. You can contact them at 215.348.0222.
Trattoria Rosa Bianca (Yardley) will be serving a 3-course Feast of the Seven Fishes for $40 per person from Friday December 20 to Tuesday December 24. Contact them at 267.392.5738. BYOB.
The Vintage Grille (Fountainville) will be open all day on Christmas Eve, serving breakfast from 8 am to 2 pm, lunch from 11 am to 4 pm, and dinner from 4 to 8 pm (last seating). Contact them at 215.348.4850.
The Washington Crossing Inn (Washington Crossing) will be serving lunch from 11:30 am to 2 pm, and dinner from 3 pm until 8 pm on Christmas Eve. You can reach them at 877.882.1776.
The Washington House (Sellersville) will be serving a 3-course prix fixe Christmas Eve luncheon for $25, starting at 11:30 am. Contact them at 215.257.3000.
Ah, but where can you go on Christmas Day if you’ve got the family but not the cooking skills?
The Pineville Tavern (Pineville) will be open on Christmas Day from noon to 8 pm serving a feast including mussels, clams, calamari, a standing rib roast with Yorkshire pudding, roast turkey breast, honey-baked ham and all the trimmings. Also on the menu…homemade cheese ravioli and jumbo lump “Bawlmer” crabcakes. For $35 per person, and $15 for kids under 12 years old. Call them at 215.598.3890.
The Washington Crossing Inn (Washington Crossing) will be serving brunch on Christmas Day from 10 am – 5 pm. You can contact them at 877.882.1776.
One of our readers commented that the Japanese restaurant, To-Yo, in Doylestown will be open on Christmas Day. I then gave myself a “dope slap.” Of course! How could I have overlooked this? There’s an old joke: “How do Jews celebrate Christmas? Chinese food and a movie!” When I was growing up movie theaters and Chinese restaurants were the only places open on Christmas Day. That’s changed somewhat but if you are not in the mood for turkey or ham, give your favorite Asian restaurant a call to see if they are open.
Chive Cafe (Lahaska) is offering a full catering menu for the holiday including appetizers, soups, salads, entrees, sides and desserts. A whole turkey is $4.75/lb. for a 16-22 lb. bird, or $6/lb. for a 22-28 lb. turkey. You can also get turkey breast, smoked ham, beef tenderloin or salmon. For a full menu, see their website. Call: 215.794.3737.
Fisher’s Tudor House (Bensalem) has a Christmas Dinner Turkey orders taken until December 19 at 6 pm. Any other food items may be ordered until 3 pm on December 24. (Subject to availability. Pick-up until 6 pm on Christmas Eve. For the full menu, see their website for ordering and information.
Gross’ Gourmet Foods (Doylestown) offers just about anything you’d want for the holidays. All kinds of entrees including chicken, fresh turkeys, roast beef, filet mignon, hams, pasta and fish, and all the traditional sides. All is cooked to order in their kitchen. Delivery is available too. Give them 2-3 days notice and reach them at 215.345.1721. You can see their full menu here and their website here.
Hickory Kitchen (Doylestown) has holiday comfort food with a BBQ twist. Why do regular Christmas when you can have it smoked? You can order a la carte whole smoked turkeys (10-25 lbs.) or smoked turkey breasts, pulled pork, sliced brisket, pulled chicken, and smoked sausage. Sides include: cornbread, beans with meat, applesauce, collard greens, sweet potato casserole and more. Biscuits, rolls and desserts are also available. All items that require re-heating will be packed in oven ready pans. Their Holiday Catering Program is available through New Year’s. Call them at 215.348.5170 or email Helen at email@example.com
Jamie Hollander’s Gourmet Foods (New Hope) has a full holiday menu for take-out that includes ready-to-roast Filet Mignon and Filet of Salmon. Everything else on their menu is fully prepared and ready to heat and serve, with simple instructions provided. The Crown Roast of Pork is not only delicious but serves as a stunning focal point to a holiday table. The Pineapple-Glazed Smoked Ham is all-natural and raised in PA. You can see the full menu for sides, hors d’oeuvres, party platters, salads, and baked goods – including herb and cheese biscuits and a selection of holiday desserts here. Orders are due by 3 pm on Thursday, December 19 or 72-hours before the order will be picked up (they deliver too). They also have holiday specials in their prepared foods case, but amounts are limited and usually sell out quickly. They close at 3 pm on Christmas Eve. For guidance in planning a menu, or to order, call 215.862.9809.
Max Hansen Catering is offering a full a la carte take-out menu for the holiday out of the Carversville General Store. For the full menu, see their website. Call them at: 215.297.5353. The store is at 6208 Fleecy Dale Rd in Carversville.
Tabora Farm & Orchard (Chalfont & Lansdale) offers holiday dinners for $19.99 per person. Don’t forget the pie! Tabora makes nineteen types of pies, most for $11.99. See their website for complete information.
Here’s where you can go out for New Year’s Eve.
by guest blogger Kelly Madey,
Every year I dream of a stress-free Christmas as seen on a Hallmark holiday special;
Starring the mom who effortlessly balances work and family, yet still manages
To squeeze in a yoga class, trim the tree, and wrap perfect presents with more skill
Than an elf in the North Pole;
But there is the stark realization that I have yet to order the Christmas cards because I can’t find a recent family photo that doesn’t include a squint, frown or duck face;
Not to mention that this year’s most anticipated gift
Has been backordered until January;
And after sipping way too much eggnog at a recent holiday party,
I am much more comfortable in an oversized sweater, than form fitting workout clothes;
And just when I thought that our holiday was doomed to the same old fate,
There was snow on Tuesday; an unexpected gift from Mother Nature.
And on that day, as the children and I stayed in our pajamas until noon,
Baking cookies and enjoying the half decorated house,
I was liberated from the madness of holiday preparations.
I will not be sending out Christmas cards this year, nor will I string one more light. You will not see me in line at the midnight madness sale on Saturday.
Our life will never be a made-for-television movie;
No, it is classic Dr. Seuss.
It came without ribbons! It came without tags! It came without packages, boxes or bags!
Then the Grinch thought of something he hadn’t before.
What if Christmas, he thought, doesn’t come from a store.
What if Christmas, perhaps, means a little bit more.
May you experience the simple joys of family and baking cookies this holiday season. Please enjoy a few of our family favorites. The recipes are short and sweet, no stress required.
Bittersweet Chocolate Peppermint Cookies
A no-bake recipe with just three ingredients: crackers, chocolate, and peppermint oil.
This recipe was adapted from the original, created by my mother’s friend, Sarah DiMaggio. She appeared on the Martha Stewart Show in 2007 to demonstrate her awesomely easy and delicious recipe. The chocolate and peppermint oil is available at The Larder in Doylestown.
1/8 – ¼ tsp. peppermint oil (not extract)
40 round butter crackers (such as Ritz)
Crushed candy cane (optional)
- Melt chocolate in a bowl set over simmering water or in the microwave.
- Stir in peppermint oil.
- Dip each cracker into melted chocolate using a fork until fully coated. Let excess chocolate drip off the cracker, then place on baking sheets lined with parchment.
- Garnish with crushed candy cane (optional). Let stand until chocolate is set.
Yields approximately 40 cookies
*Be sure to use pure peppermint oil and not extract. Extract contains water which will make the melted chocolate clump.
Flourless Peanut Butter Kiss Cookies
An updated version of the classic, with just five ingredients it is quick to put together. You will not miss the flour and your gluten-free friends will be thrilled!
(adapted from Dee Davis, Taste of Home magazine)
1 cup peanut butter
1 cup sugar, plus ½ cup
1 large egg
1 tsp vanilla
24 milk chocolate kisses
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Cream the peanut butter and 1 cup of sugar in a large bowl until fluffy. Add the egg and vanilla and mix until blended.
- Roll dough into tablespoon-size balls with your hands. Place remaining ½ cup sugar in a small bowl. Coat the balls of cookie dough in the sugar and place on cookie sheets approximately 2 inches apart. Bake 10-12 minutes or until cookie tops are slightly cracked and bottoms are browned.
- Immediately press one chocolate kiss into the center of each cookie. Let cool.
Yields 24 cookies
Coconut Orange Macaroons
Another naturally gluten-free favorite, perfect for those who are crazy for coconut. This version gets a hint of citrus with fresh orange zest and orange extract.
Be sure that your mixer bowl and whisk are free of grease or oily residue before you whip the egg whites.
(adapted from Ina Garten, Barefoot Contessa Family Style)
14 oz sweetened, shredded coconut (5 1/3 cups)
14 oz sweetened condensed milk
½ tsp pure orange extract
1 tsp finely grated orange zest
2 large egg whites, at room temperature
¼ tsp salt
- Preheat oven to 325°F.
- Combine coconut, condensed milk, orange extract, and zest in a large bowl.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
- Fold egg whites into the coconut mixture.
- Drop heaping tablespoon-sized mounds of batter onto two cookie sheets lined with parchment paper. You can use damp fingers to shape the batter into neat domes. Bake for 25 minutes or until golden brown.
Makes approximately 26
Kelly Madey writes the delicious and beautiful blog, A Bucks County Kitchen.
I can’t stop humming seasonal tunes…“Oh the weather outside is frightful…” or “Let it snow, let is snow, let it snow.” And, of course, my favorite (thanks to Steve Tyrell), “Baby, it’s cold outside…”
The forecast for Saturday is snow…again. That bums me out because the Wrightstown Farmers’ Market is having their first winter mini-market of the season. There will be 21 vendors there, selling produce, locally raised pastured meats, dairy, prepared foods, freshly baked breads and baked goods, organic, locally roasted coffee, wreaths, pet foods, gift items and more. It’s a quick market – from 10 am to 11 am – at the same location as the regular market, next to the Wrightstown Township building on 2203 Second Street Pike. See this week’s newsletter for more details.
While you’re in the neighborhood, consider stopping by St. Mark’s Orthodox Church on Route 413 in Wrightstown. They’ll be selling homemade pierogies (6 varieties!), stuffed cabbage, fresh kielbasa rings, hulusky, and nut and poppy seed rolls. See their website for pricing and information.
The Hunterdon Land Trust Farmers’ Market in Flemington is also starting their winter market this weekend on Sunday. The market will take place the third Sunday every month from December to April. They’ll have organic produce, artisan bread, locally raised meats, native plant seeds, herbal teas, hot coffee and tea, pastries, honey products, wine and cheese. The market is at the Dvoor Farm on the Route 12 (Dvoor) Circle in Flemington.
Sunday will be clear and sunny, and perfect for a nice ride to Riegelsville. Imagine how beautiful the snow will look along the river! The Rieglesville Fire Company has their monthly breakfast from 8 am to 12:30 pm and guess who will be there? Yep. The big guy in the red suit (boy, does he get around). Afterwards, check out the Riegelsville Public Library’s annual Very Merry Cookie Sale and Posh Presents Boutique. In addition to Christmas cookies, small cakes and candy, there will be lots of “posh presents:” Farm-crafted cheese and dairy specialties, organic, local kettle corn, pottery, local honey and honey products, jewelry, rugs, hand-knits, mohair and llama fiber, hand blown glass ornaments and accessories, handmade natural soap and home accessories, and more great gifts. There will also be a chili and cornbread sale and a raffle. It all takes place on Sunday from 9 am to 3 pm in the Riegelsville Borough Hall at 615 Easton Road.
Blue Moon Acres Market in Pennington is celebrating the season with a Holiday Open House, featuring lots of cool, local food and gifts. It takes place Friday from 4 to 7 pm. All holiday baskets will be 15% off and a portion of the proceeds will go to TASK (Trenton Area Soup Kitchen.)
For more details on any of these events see the full calendar, Food Events in Bucks County.
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