A little something extra for Mrs. Claus

Plan on adding a little something extra this year for someone very special...

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Halloween is over and the calendar page is turned to November. Moms are making those critical lists, the ones sort of like Santa’s, the ones with all the names of all the children (alongside the rest of the family as well as teachers and friends) maybe with a few notes about what they would like for Christmas.

Staying focused on Thanksgiving and experiencing one holiday at a time simply won’t work for a super mom doing it all. She tries to stay one step ahead, moving through tasks without complaint - organizing, shopping, wrapping and stashing gifts all while planning holiday meals, working, and making sure the house and everyone in it is well cared for with love.

Scrolling through menu options, she decides which traditional dishes are must haves, if any can be updated, and revising one or two to meet allergy or other dietary needs of some family members.

Christmas ideas keep popping up and she tries to press snooze.

Fine, she sighs. Give in to it. Start drafting the Christmas menu now. Thumb through cookie recipes and imagine which ones will be put out for Santa with a glass of milk and a carrot or two for the reindeer. Maybe this year the magic oats mixed with environmentally safe glitter could be set on the porch for Rudolph and the gang.

What about Dear Mrs. Claus?

What would she like for Christmas? A little something extra should be set out on the table for her on Christmas Eve. Can you see her? Wrapped up in a robe, or more likely, a favorite and worn oversized sweatshirt or t-shirt, nestled in the corner of the couch, with her feet tucked under her, phone in hand.

It’s time to say thank you to Mrs. Claus. Take a moment to acknowledge all of her selfless acts of kindness, crossing off those seemingly endless items on the to-do list of not only Christmas but of every day.

What would be a little something extra she might enjoy?

Chocolate. Ah, a mug of velvety smooth hot chocolate…the possibilities.

Let’s begin with your favorite holiday mug! 

One way to make Dear Mrs. Claus a sweet and comforting reward this year (not just for Christmas Eve) – could be made from scratch with a chocolate bomb complete with tiny marshmallows inside. Recipes for these homemade treats can be found all over the Internet but basically, they are constructed by using a half-circle mold (preferably silicone) that is coated with chocolate, allowed to cool, then filled with cocoa powder, perhaps mini-marshmallows, and then sealed together with a thin layer of brushed on melted chocolate. Once the bombs are joined to form one “bomb” then can be chilled until ready to use. To use: drop one filled bomb in a mug then pour over 2 cups of warmed (not scalded) milk. Top with more marshmallows, whipped cream, or wherever whimsy and creativity take you. Remember, this is a special gift to Mrs. Claus after all.

Or dress up a cup of good quality instant hot chocolate prepared with milk (add a splash or two of half and half to really make it decadent) then stir using one of those cute little chocolate spoons drizzled with caramel then sprinkled with sea salt. They can be found on a variety of retail shelves this year from department stores to grocers or you can make yourself by simply dipping a spoon in caramel (disposable wooden spoons or your own flatware) and adding a pinch of sea salt over the top. Oh, now we are on to something. Other spoon ideas may include dark or white chocolate garnished with a bit of crushed candy cane or chopped up pieces of your favorite candy bar – the possibilities are endless.

Even better, hot chocolate with a tiny splash of maybe hazelnut flavored liquor (like Frangelico) with a small scoop of ice cream or rich, creamy, whipped cream.

Hot chocolate too hot for you? Maybe a chocolate martini? Turn a martini glass upside down in a thin layer of chocolate (or a hazlenut spread like Nutella) then dip into crushed candy cane or nuts. For the cocktail – choose either 4 oz. chocolate liquor with 2 oz. vodka or vanilla vodka and a splash of half and half, or 2 oz. Bailey’s Irish Cream with ¼ oz. chocolate liquor and ¼ oz. vodka.

Looking for a mocktail version with a little kick? Treat your glass like the martini options above or squeeze a little chocolate syrup inside the glass before adding a ¼ tsp. of cinnamon to your favorite chocolate milk recipe and enjoy straight up or over ice. Garnish with shaved chocolate or chocolate sprinkles.

Notice how a lot of the garnishes and rims are similar ingredients and likely good staples to have on hand during the holiday season to bring treats like hot chocolate and chocolate cocktails and mocktails to the next level. I can tell you are thinking about including the littles in this so here is a sample shopping/ingredient list:

Hot Chocolate - packaged, high-end, chocolate bomb, your choice

Marshmallows, mini-marshmallows, chocolate syrup, whipped cream, candy/caramel/marshamallow spoons (available at many retailers or can be made at home)

Crushed candy canes, favorite chocolate candies broken into small pieces, caramel, ice cream, sprinkles, maraschino cherries, hazlenut spread, crushed nuts, cinnamon, and coconut flakes would all look and taste great on the rim of glass or as garnishes and toppings.

Remember, you are preparing this little something extra for someone very special, someone who may not normally think to treat themselves during the holiday season, someone who may not receive the accolades or applause but makes sure the holidays are the stuff of magical memories.

For more about Mrs. Claus and making her an official and integral part of Christmas, visit  An Open Letter to Moms Everywhere and discover who she really is...you already know her very well.

Dear Mrs. Claus – thank you for all you do, every day, all year long. Please enjoy this treat prepared with love and gratitude. Take your time and savory each sip. You may be doing all of the work behind the scenes, but you very much deserve a little something special for yourself. So, start a new tradition this year and don’t think of it as adding another task, you deserve to be celebrated well, Fed Well, and recognized for all of that you do! This year, plan to prepare a little something extra for Mrs. Claus and ensure she is Fed Well.

Cider and Caramel Cocktail

 

Inside this sugar rimmed cocktail glass are two simple ingredients - 3 parts of my favorite local cider and 1 part caramel vodka. The glass was swiped with the apple slice then turned upside down in regular old granulated sugar.

Here are some of the best ways to use this very easy cocktail and make it your own:

Switch up the rim:

• Turn glass upside down and dip in caramel
• After running an apple slice across the rim, dip in salt
• Dip in caramel then salt
• Play with apple types for garnish
• Combine sugar with cinnamon and/or a sprinkle of nutmeg 

Expand the recipe for a crowd:

Remember, whenever a recipe is written in "parts," it means a part can equal whatever unit of measurement you need. So, this cocktail can be scaled up by cups to 3 cups cider to 1 cup caramel vodka. Combine in a large pitcher with ice and perhaps add slices of apples to the mix.

Bring the ingredients along:

This cocktail pairs beautifully with pumpkin carving, apple or pumpkin picking, Friendsgiving, Thanksgiving, autumn birthdays, any outdoor gathering from September - November, and whenever you want to enjoy the flavors of fall.

Alcohol options:

Switch out the caramel vodka to your favorite bourbon or whiskey.

Hot, Warm, or Iced:

Experiment with the cocktail's best serving temperature as you alternate alcohols.

On the table with:

Since this drink is inherently sweet with the tang of apple, try serving with pork dishes, grilled or smoked meats and poultry, or roasted vegetarian dishes. Could be wonderful with a simmering pot of butternut squash soup. Or with a traditional apple cider donut (warm of course with a scoop of vanilla ice cream).

Cheers to being Fed Well!

Breakfast Bruschetta - All About that Toast

Back in the day, my mom taught me all I thought I needed to know about toast. It went like this:

1. Untwist bread tie

2. Remove two slices and place in toaster

3. Press lever on electric toaster until golden brown

4. When bread pops up, try to grab quickly with fingertips and get hot bread onto plate for buttering

5. Try to spread butter thinly without ripping bread

6. Enjoy

This method served me well for years!

However, last year, I whipped up a blend of olive oil, kosher salt, black pepper, and garlic powder (if I have garlic in the house, I use minced garlic in place of powder) then dipped the bread into the mixture and grilled. I felt like I discovered toast heaven. But, improvements could be made. 

Please note, I used grocery store bought Italian bread for this first effort. NOT white bread.

The Mr. thought this method made the outer flesh of the bread crunchy but with a soggy center from dipping it in oil.

The next effort still included the olive oil, kosher salt, black pepper, and garlic mixed in a bowl, but then I lightly dabbed it on each side of the bread with a pastry or basting brush. The slices were grilled until golden brown and the crispy, crunch was toast nirvana. The salt and pepper, simple as it sounds, added a ton of flavor to the toast and the elimination of butter meant my son could enjoy the bread as he has a dairy intolerance.  Win/Win so far!

Further experimentation meant using bakery bread then topping this deliciousness with my version of bruschetta (which also changes depending on the ingredients I have available in the house) but for the photographed version I have:

Chopped tomatoes

Salt

Pepper

Basil

On a rainy day in the Hudson Valley area of New York, I opted to use the broiler for the toasting rather than the grill.  Two minutes for the first side, flip the bread, time for one minute and then yes, you have to babysit the bread and check every 20 seconds otherwise in the blink of an eye it is garbage.

I enjoyed some for breakfast today! It made me feel Fed Well and a little bit like a rebel to have something non-traditional to start my day (although yes, you can argue the toast is perfectly breakfast-y).  Take care.

 

Right Now - catch a magic moment (Burger Night)

An ordinary Tuesday in October. I suppose dinner could have been tacos for Taco Tuesday but no, it's burgers from the grill. But nothing about sharing a meal together is ever ordinary.

To start, the burgers were 90% lean ground beef. Grilled on the gas grill and yes, the buns were lightly toasted as well. While perfect hatch marks may be an indication of grilled nirvana, we were quite happy with pretty good lines from the sear of the grill. A pool of clear juices on top meant to me they were ready to go! Only two burgers included melted cheese and if you look closely at the burger in the photo, it is beautifully upside down because the Mr. just finished building the bottom with toppings or bottomings if you will. As long as it makes sense to him.

The toppings available included crispy iceberg lettuce, a vine ripened tomato, dill pickle, sweet slices of Vidalia onion, just ready today avocado, creamy Thousand Island dressing, ketchup, mayo, and though no one wanted one, we could have fried an egg as well.

Side options were simple - sweet potato or regular fries which were crisped in the oven - help yourself and take seconds if you like, but this is not a meal accompanied by greens and salads.

The Mr. even opted for a cola - an RC Cola which he explained the merits of and how he became a fan in the '80's.  Ah, the 1980's, a time so revered, the era of our youth.

We sat at the kitchen table, set with real plates, silverware we didn't need or use, and glasses. We talked about our days. We shared our sadness about the loss of Eddie Van Halen and remembered the time we saw him just sitting on a bench at Bethel Woods, watching as the fans arrived, and then went out on stage and performed like, well, a rock star! 

On stage he was dressed like your Uncle Ed, and maybe more than one of us envisioned him in those spandex pants, or super tight jeans, with his red "striped" guitar slung over one shoulder, and slender biceps flexed as he played the guitar from one end to the other and tapped his way in between.

Before I knew it, the meal was eaten, the dishes were cleared, and our time together ended. Everyone had separate plans for those few hours between dinner and sleep. How simple. The sun had already set and now all is quiet. The song, "Panama," plays over and over in my head, I can see Eddie Van Halen smiling in that soft way he had when looking into the camera for a music video. 

How lucky he was to spend his life doing what he loved, a one of a kind creator, genius, legend... 

Stopping time, stopping the world, to spend time together at the table - what could be more important? I know tonight I was Fed Well with burgers, fries, and conversation that flowed easily. A perfect Tuesday night.

 

Hudson Valley Restaurant Week Launch Spring 2019

The launch event was held for Hudson Valley Restaurant Week at The Factoria at Charles Point Marina in Peekskill.  Hudson Valley Restaurant Week begins March 11 and ends March 24 with almost 200 Hudson Valley restaurants from 9 counties participating!

Although I have been to both The Space at Factoria and Fin and Brew restaurant before, the views and interior remain spectacular.  I overheard many comment on the beauty of both the scenery and the decor.

For those of you who aren't really sure what the Hudson Valley Restaurant Week (HVRW) launch really is - well, it is a combination of things; it is a networking event for food bloggers, chefs, restaurant owners and vendors/purveyors, all from the Hudson Valley as well as the team from Valley Table magazine, with a splash of kick-off party atmosphere, and tasty samples all rolled into one!

Local Artisan Bakery brought along a selection of sweet treats.

Cubed Polenta 

Factoria/Fin & Brew provided an array of appetizing bites for attendees.

Eggplant Crostini

Farmer & Baker (Middletown, NY) brought baked goods with a modern twist.  

Delicious and eye catching.

Maple Blondies! Yes, please.

Soukup Farms with magnificent maple products and information on Maple Weekend in the Catskills.

 More about that view...

These smokey beef samples were served on sugar cane sticks.  Sumptuous, smokey and good looking with swirls of green onion ribbons.

According to their website and printed materials, Catskill Provisions is "an Artisanal Fine Food and Craft Spirits company with honey at our core."

They brought proof:

TRUFFLES!

 Award winning honey!

Simple, silky, soft cheese - so satisfying and easy to illiterate.  Spread on a slice of good crusty bread - this was one of my favorite bites! I hope every Hudson Valley restaurant starts to offer some Four Fat Fowl product. 

Below are some more of the passed bites from Factoria:

 Caviar on chips

 Hummus appetizer

Salmon Spoons

It was a lovely event and I am very much looking forward to Hudson Valley Restaurant Week Spring 2019!  I just ate at Cellaio at Resorts World Catskills, but maybe I will return (it was amazing!).  I'd also like to try Birdsall House maybe Clock Tower Grill or Hudson House River Inn.  No matter where I go, I am sure I will be Fed Well!

Henry's at the Farm in Milton, NY

I have been a fan of Hudson Valley Restaurant Week and Valley Table magazine for a long time.  Restaurant week not only allows, but pushes me, to try new restaurants and maybe even try new dishes, or add to my list of favorites places to go.  Sometimes, you also have to choose the right dining partner because let's face it, dining out is not one size fits all and if it were all restaurants, cafes, and eateries would simply be the same.  So, for this experience, it was me and my shiny, new, daughter-in-law.  

Let's just pause a moment and honor the fact my daughter-in-law not only agreed to have dinner with me, alone, without my son, but dare I say I think we both truly enjoyed the evening.  I truly think she is witty, insightful, understanding and a great companion for dinner.

We both have fairly busy schedules, and decided a Monday night might be the best option, which can be a challenge as many restaurants are closed.  However, we were quite happy to find Henry's at the Farm was not only available, but high on both of our lists for places we want to get out and try.

So many options - both food and cocktails - with local suppliers carefully listed inside

The HVRW Menu

We dined fairly early, but by the time we left the dining room was full!

Lovely libations ranging from sweet to smoky with many featuring locally sourced ingredients as well.

A lovely bite of warmed bread - caraway seeds, a "light" rye with creamy, dreamy butter.

Sometimes a dipping oil just doesn't work.

The conversation goes everywhere, just as it would when two people gather for a meal - we talk about work, friends, health, family, shopping, and the upcoming holidays.  The quiet pauses are not uncomfortable, nor long, and the exchange is equally balanced, without pressure.  Sometimes, when we are with the right people, the time just passes, the topics come easily and before you know it, the first course arrives.

Millstone Farm Salad - heirloom tomatoes, cucumber, olives, feta and more from the regular menu

Butternut Squash Soup with Goat Cheese from the HVRW menu and the Soup of the Day

We both enjoyed and finished our first courses.  When I do that, I know I have set myself up to not be able to finish my main course, but I will tell you I gave it my best shot!

 Murray's Farm Glazed Chicken Breast from the regular menu with mashed potatoes, roasted sunburst squash.

Pumpkin ravioli with brown butter from the HVRW menu

Yep, I had to take half home because not only was I semi-filled from the first course, but I wanted dessert!

A Brownie Martini as big as your head from the regular menu

Fig Ice Cream - one of the many dessert options offered from the HVRW menu

At the end of the meal, I know this is an establishment I would return to and bring other family members or friends.

And so, mother-in-law/daughter-in-law dinner winds down, although we still have about a 45 minute ride home to chat through, and the conversation continues to be an easy volley between two women.  We do not need to be solely identified by our roles in relationships.  Yes, we have a common love of her husband/my son, but we are also people with thoughts, opinions, and experiences to share.  I look forward to many more meals and of course, feeling Fed Well together.

Hudson Valley Restaurant Week Launch - Fall 2018

Hudson Valley Restaurant Week runs from October 29 - November 11 at over 200 Hudson Valley restaurants.  Click here for details.

The Valley Table and Hudson Valley Restaurant Week sponsors held the 2018 Fall Kick-Off event at Tuthilltown Spirits.  Those in attendance consisted of restaurant owners as well as their team members, food bloggers/writers, and special guests, with booths, displays and workshops offered by local vendors, purveyors, and various industry professionals.  Visitors could take a distillery tour, learn the techniques behind ice cream making, cast iron cooking, sausage making & smoking, crafting farm to glass cocktails, wine blending, cider & cheese pairing, as well as meet author, Andrew Friedman, author of many titles including his latest,  "Chefs, Drugs and Rock & Roll."  

Many took advantage of the whiskey tasting and tour of the distillery.

Go ahead, scroll through all the yummy images below and my goal is to make you feel just a twinge of hunger, desire to go out to eat and okay, a smidge of envy at my being able to attend this wonderful Hudson Valley Restaurant Week Launch!

 

Bartender Taylor, mixes a Fig Old Fashioned and adds a cherry garnish by request.  The cocktail was smooth and of course, featured Hudson Baby Bourbon, a very popular choice among guests.

Passed appetizers were prepared and served by Bridge Creek Catering of New Paltz

 Dates with bleu cheese wrapped in bacon

 Butternut Squash Soup Shooters

Bruschetta with bacon

Janet Crawshaw

Opening remarks were given by Crawshaw and she introduced the guest speakers.  She also stressed her support for the slogan associated with this season's event, "EAT Local  DRINK Local LOVE What's on your table."

Tuthilltown Founder - Ralph Erenzo

For those who may not know, Ralph Erenzo, is known for his passion and support of fair distillery laws, in particular the Farm Distillery Act as well as providing visitors with a detailed and colorful history of the successful business including the initial vision to where Tuthilltown Spirits is today.  Erenzo, in his signature fedora, conducted tours with the same fervor and information he would during a traditional tasting.

Hudson Whiskey Brand Associate, Jacob Tschetter

The day also included a mixology session with Tschetter.  Guests were given a few industry tips and treated to a cocktail recipe which can be served hot or chilled featuring the Maple Cask Rye.

A wonderful few hours were spent immersed in Hudson Valley Restaurant Week, but the real treat is when you visit a participating restaurant and are able to truly enjoy the work and passion put into each dish.  Traditionally, I love eating in the Orange, Dutchess or Ulster County area and may try something new this season - perhaps Butterfield...I look forward to being Fed Well and loving what is on my table during HVRW for Fall 2018.