England is the home of this old-fashioned dessert made of cooked, pureed fruit that is strained, chilled and folded into whipped cream.  Fool is traditionally made from gooseberries, though any fruit may be used.  Strawberry fool is best when the fruit is mashed rather than pureed, giving it a more appealing texture.

INGREDIENTS

• 12 ounces fresh strawberries, hulled, coarsely chopped
• ¾ cup whipping cream, chilled
• 1/3 cup plain yogurt (do not use low/non-fat)
• 5 tablespoons sugar
• 3 tablespoons fresh orange juice
• 1 teaspoon grated orange peel
• 2 teaspoons orange liqueur (optional)

In a medium bowl, mash the chopped strawberries with a fork.  Place in colander and let drain for 15 minutes. 

Whip cream in a large bowl until stiff peaks are formed.  Gently fold in yogurt, sugar, orange juice and peel. Gently fold in strawberries. Fold in orange liqueur, if desired. 

Divide mixture among 4 glasses or dishes, cover and chill for at least 1 hour.  Garnish with halved strawberries and serve.

Red Flannel Hash is a New England tradition that is typically served the day after a corned beef and cabbage dinner.  The bright red color of the beets gives this simple dish of leftover meats and vegetables its name. 

Like every recipe, there are a few variations that are just as good.  Calico Hash includes the addition of turnips, carrot, and cabbage; Green Mountain Hash uses ground beef or steak instead of corned beef; Pork & Hash uses salt pork or bacon instead od corned beef, and Corned Beef Hash does not include beets and it is served with cabbage as a side dish.  So gather up those leftovers and enjoy!

INGREDIENTS

• 1-1/2 cups cooked corned beef, chopped
• 1-1/2 cups cooked beets, chopped
• 1-1/2 cups boiled potatoes, chopped
• 1 medium onion, diced
• ¼ cup milk or cream

Spring is a busy time year when it comes to celebrating weddings, bridal showers, graduations and alike.  In the world of cocktails, celebration usually means champagne.  The luxurious sparkling wine is certainly wonderful on its own but it also works very well as an ingredient in a great selection of cocktail recipes.

A Little History
True champagne comes only from France’s northernmost wine-growing area, the Champagne region, just 90 miles northeast of Paris.  Champagne’s cool weather creates a difficult growing environment for grapes.  Grapes that don’t fully ripen tend to have a higher acidity and less developed flavors, which just happens to be the perfect formula for sparkling wines.

Vintage champagnes are made from the best grapes of the harvest in years when the grapes are better than average.  Wines from the declared year must comprise at least 80% of the blend for vintage champagnes and must be aged for 3 years before their release.  Non-vintage champagnes make up 75 to 80% of those produced and are blends of 2 or more years.  They’re usually made in a definitive house style, which is maintained by meticulous blending.

How sweet a champagne will be is determined by a sugar-wine mixture added just before corking.  You can find the level of sweetness on the label:  brut (bone dry to almost dry) has less than 1.5% sugar;  extra sec or extra dry is slightly sweeter with 1.2 – 2% sugar; sec is medium sweet with 1.7 – 3.5% sugar; demi-sec is sweet at 3.3 – 5% sugar and doux is very sweet with over 5% sugar.  Both demi-sec and doux are considered dessert wines.

Producers outside of the Champagne region and abroad bow to French tradition by not using the word champagne on their labels.  Most top-quality producers in the U.S. simply use the term sparkling wine.

Don’t Forget the Glass
If you’re going to take the time to create a great cocktail, do it justice by serving it in the appropriate glass.  The long, elegant tapered body of the Flute glass is ideal for serving champagne cocktails.  Flutes have a very small surface from which bubbles can escape, allowing champagne to "fizz" longer.  It is best to chill flutes beforehand by either placing them in the freezer or filling them with crushed ice and water.

Here are some recommendations for your next celebration - a brut (dry) champagne is recommended for most champagne cocktails

Blackberry Fizz

Pour 1 measure of blackberry liqueur into a flute glass and top with chilled champagne.  Garnish with a fresh, plump blackberry.

Champoo

Pour ¼ measure each of Triple Sec and Amaretto into a flute glass with a dash of lemon juice then top with chilled champagne.  Garnish with a twist orange zest.

Ritz Fizz

Pour a ½ measure each of Amaretto, Blue Curacao and lime juice into a flute glass and top with chilled champagne.  Garnish with a lemon twist.

Simple Bellini

• 2 or 3 ripe peaches, puréed
• 1 teaspoon raspberry puree or Grenadine
• 1 bottle of chilled sparkling wine

Place ripe peaches in a small blender and puree until totally smooth (this can be done well in advance and kept in the fridge).  Spoon one and half teaspoons into a chilled flute glass, along with 2 or 3 drops of the raspberry puree and slowly top with the chilled sparkling wine, stirring as you pour.  The raspberry purée adds a nice blush to this drink.

Today is the Tuesday before Ash Wednesday, traditionally referred to as Fat Tuesday in the United States.   Catholics all around the world consider Fat Tuesday a day of indulgence before beginning 40 days of fasting and prayer known as Lent.  But in the United Kingdom and several other countries around the globe, many know it as Pancake Day or Pancake Tuesday.

Making pancakes started as a means of using food often found unsuitable during Lent, such as eggs, milk, and sugar.  In fact, the centuries-old tradition of pancake races, where women tossing pancakes in a frying pan race to the finish line, continues today in the small English town of Olney in Buckinghamshire.  The town of Liberal, Kansas has also adopted this tradition.  But whether you call it tradition or just a love for something warm and sweet, pancakes are good any time of year.

We came across some unusual pancake recipes in a recent New York Times article that are sure to make you smile.  They may take a little longer to prepare than Aunt Jemima’s, but they’re worth it.  It’s all about indulgence, right?  Enjoy!

Cornmeal Pancake Recipe with Vanilla and Pine Nuts

• 1-1/2 cup fine or medium cornmeal
• 1 teaspoon salt
• ½ cup milk (or more as needed)
• 2 tablespoons vegetable or olive oil, plus more for frying
• 1 teaspoon vanilla extract
• ½ cup pine nuts
• Honey for serving

Heat the oven to 200 degrees.  Combine the cornmeal, salt and 1-1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5-10 minutes.

Stir in the milk, a little at a time, until the batter is spreadable but still thick.  Stir in 2 tablespoons oil, the vanilla and the pine nuts.

Put a large skillet or griddle over medium heat.  When a few drops of water dance on its surface, add a thin film of oil and let it become hot.  Spoon out the batter, making any size pancake you like.  Cook until bubbles form on the top and burst and the underside is golden brown, 3-5 minutes; turn and cook on the other side until golden.  You may have to rotate the cakes to cook them evenly depending on the heat source and pan.  As they finish, transfer them to a plate in the oven while you cook the remaining batter.  Serve with honey.

Yields: 4 servings

Cardamom-scented Oatmeal Pancake Recipe with Apricots & Almonds

• ¼ cup whole-wheat flour
• ¼ cup all purpose flour
• ¼ cup rolled oats
• 1/3 cup chopped almonds
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• ¾ teaspoon salt
• 1 egg
• ½ cup milk
• 2 cups cooked oatmeal
• 1/3 cup chopped dried apricots
• Vegetable or olive oil for frying
• Honey for serving

Heat the oven to 200 degrees.  Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.

In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated.  Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix.  The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flow as needed.

Put a large skillet or griddle over medium heat.  When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot.  Spoon out the batter, making any size pancake you like.  Cook until bubbles form on the top and pop, 2-3 minutes.   Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more.  You may have to rotate the cakes to cook them evenly depending on the heat source and pan.  As they finish, transfer them to a plate in the oven while you cook the remaining batter.  Serve with honey.

Yields: 4-6 servings

Wild Boar Gnocchi, Beef Short Ribs with Grits and Red Eye Gravy, and Ravioli di Zucca were some of the delectable dishes from this year’s annual Worcester’s Best Chef competition.  Nearly 30 restaurants were represented at the January 23^rd event held at Mechanics Hall in Worcester, where guests were treated to some delicious signature dishes from Central Massachusetts top chefs.

The Judge’s Pick was awarded to Chef Wilson Wang of Baba Sushi for his presentation of Sushi 4-ways accompanied by a Quail Egg, Caviar and Oyster Shot.  Runners-up included Rice Paper Salmon with Lobster Shu Mai by Jared Calderone of Feng Asian Bistro & Hibachi  and Cider-braised Pork Wings on Corn Polenta and Apple Slaw by Tim Quinn of Old Sturbridge Village’s Oliver Wright Tavern.  But it was Chef Quinn who captured the Worcester’s Best Chef title as all of the judge’s picks battled head-to-head in a final 20-minute Mystery Basket competition.  Chef Mark Hawley of the Flying Rhino Café & Watering Hole captured the People’s Choice Award.

Kudos to Pepper’s own Chef Paul Wilson for participating as a Worcester’s Best Chef judge, Event Managers Martha Olney and Heidi Bouchard for their expertise and logistical planning and the rest of the Pepper’s staff that helped make this year’s event a memorable one!

  
photos courtesy of ERB Photography

When traditionally made, risotto is delicious gluten-free dish.  Arborio rice is a good source of complex carbohydrates and protein, making risotto a nutritious choice for those who cannot eat wheat or other gluten-containing grains.

But watch out – some risotto recipes can contain wheat, such as barley or orzo, which looks like rice but is actually pasta.  Some store-bought stocks and broths can also have wheat added as a thickener, so be sure to check the label.

INGREDIENTS

• 2-1/2 tablespoons unsalted butter, divided
• ½ pound Portobello, Oyster and Shiitake mushrooms,combined
• ½ tablespoon extra virgin olive oil
• 1 shallot, peeled and minced
• 2 cloves garlic, peeled and chopped
• ½ pound Arborio rice
• ½ teaspoon fresh thyme
• ¼ cup dry white wine
• 1 quart mushroom broth
• 1/8 cup parmesan reggiano cheese, grated
• Salt and pepper to taste

DIRECTIONS
In a large sauté pan, heat 1 tablespoon of the butter over high heat.  Add mushroom and season with salt and pepper; stir occasionally for 1-2 minutes or until the mushrooms have softened.  Remove from heat and set aside.

Bring mushroom broth to simmer in medium saucepan; keep warm. 

In a large stockpot over medium high heat, add olive oil and 1 remaing butter.   When butter is melted, added shallot and garlic; cook 1-2 minutes until softened. 

Add rice and cook for 7 – 10 minutes, stirring continuously until rice turns milky white, opaque and starts to stick to the bottom of the pan.  Add thyme and white wine and stir until liquid is absorbed.  Add warm broth 1 cup at a time; stir until almost all the broth is absorbed.  Continue adding broth by the cupful, stirring until almost all the broth is absorbed before adding more, until rice is halfway cooked (about 10 minutes).

Stir in sautéed mushrooms.  Continue adding broth by the cupful, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy (about 10 minutes).  Stir in Parmesan cheese and serve.

I came across an interesting article regarding dietary restrictions and if you should factor them into your event planning process, especially when the guest count is high.  It’s a tough question, no doubt, but with one in 25 people suffering from a food allergy, it’s certainly something to consider.

Food allergies occur when your body’s immune system reacts to a substance in food that it sees as harmful.  This sets off a chain reaction in the body and presents symptoms that can range from a runny nose and itchy eyes to sever or life-threatening reactions.   The most common foods to cause food allergies include milk, egg, peanuts, tree nuts, shellfish, fish, soy and wheat. 

So, what can you do?
The most important thing you can do is COMMUNICATE – with your guests, your event coordinator, the chef or anyone else who will be making food choices for you.  Ask questions, gather information and make sensible choices. 

• Start with your guests 
  Many brides add a place on their response card for guests to note food allergies, medically required dietary needs or restrictions.

• Talk with your caterer
  Make them aware of your restrictions and ask them questions.

  Provide the details of any food allergies to your event coordinator so that he/she can forward the information to the rest of the team.  The more people who know about your needs, the better.  The coordinator can also help you convey your efforts to your guests, putting them at ease to enjoy the day along with you.

  Ask to speak with the chef directly.  A knowledgeable chef will be willing to work with you, providing options and menu ideas that will meet your dietary needs without sacrificing quality or limit choices.

  Chances are your caterer is not preparing food in a “nut free” facility, so how do they handle cross-contamination?

It’s important to remember this too – it’s not all up to you.  Although your efforts will surely be appreciated, no one is more responsible than the guest him/herself.

You don't need a holiday or special event to create a little romance, but since love is in the air why not make the most of it!  Woo your sweatheart this Valentine's Day with some homemade chocolate treats.  We've given you a couple of our favorites to get you started, so strap on that apron and have some fun!

CHOCOLATE GANACHE TRUFFLES

INGREDIENTS

• 1 cup heavy cream
• ½ teaspoon vanilla extract
• 1 pound + 2 ounces semisweet or bittersweet chocolate, chopped
• 3 ounces unsalted butter, softened
• Confectioners' sugar 
• Cocoa powder

DIRECTIONS
Heat cream and vanilla in a small saucepan until it just boils.  Remove from heat and add chopped chocolate, whisking gently until chocolate is melted.  Whisk in butter until smooth then set aside at room temperature for 1 hour or refrigerate until firm.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to make a round ball. Roll in confectioners' sugar, cocoa powder, or both.  Truffles will keep refrigerated for weeks, but are best served at room temperature.

HAZELNUT & APRICOT DARK CHOCOLATE BARK

• 1 pound Dark chocolate, tempered (see How to Temper Chocolate below)
• 1-1/2 cups   Hazelnuts, skinned, toasted and chopped
• 1 cup  Dried apricots, chopped

Spread tempered dark chocolate on a baking sheet lined with wax paper.  Sprinkle with chopped hazelnuts and apricots; set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens.  Break into pieces and serve.

How to Temper Chocolate
Tempering chocolate yields the best results in making candies and other dipped items.  Tempering not only coaxes the most flavor from chocolate, it also produces bright, crisp, and shiny chocolate that is less likely to melt on your fingers.

A simple version of tempering requires melting 2/3 of your chopped dark chocolate (bittersweet or semisweet) in a bowl over barely simmering water until the temperature reaches 105 – 100 degrees F on a candy thermometer.  Remove bowl from heat and add the remaining chopped chocolate, stirring until melted and cooled to 88 – 90 degrees F.   Be sure to keep your bowls and utensils completely dry as any tiny beads of water left on surface will cause the chocolate to seize (clump). 

Tempered chocolate must then be kept at tempering temperature of 88-90°F until used.

Chef John Lawrence loves the Clarke Kitchen showroom in Milford, MA for its incredible appliances and gorgeous facility. He is also very grateful to them for hosting the Clarke Culinary Center Chef Series, which offers the public the opportunity to enjoy memorable culinary experiences in their two beautiful showrooms.

Chef John hosted a wonderful shellfish presentation right before the holidays and delighted guests with incredible dishes that included Cocoa Scallops with Vanilla-Scented Parsnip Puree and Bouillabaisse Seafood Sausage. Guests were able to sit back, sip wine and watch and learn as Chef John walked them through each dish as he prepared it. Then the best part – guests savored every dish as part of the evening.

If you missed December’s event, don’t miss the “Top That” event on February 17 that will feature both Chef John and Pepper’s Executive chef Paul Wilson! Chef John will prepare three innovative seasonal vegetarian dishes and then Pepper’s Executive Chef Paul Wilson will "Top That" with three seafood or meat items that top or complement the vegetarian dishes. This fun, engaging demonstration will utilize New England-raised, grown, or caught items and promises to be a very enjoyable event. Sign up today!

Bouillabaisse Seafood Sausage

Directions

1. In a chilled food processer bowl, puree the sole fillets and ½ pound of scallops. Add heavy cream and egg white and blend thoroughly. Empty seafood mixture into a large mixing bowl and fold in remaining ingredients.
2. Roll out a 12-inch sheet of plastic wrap. Place seafood mixture into a pastry bag (no tip needed) and beginning piping a straight line onto the plastic wrap, starting 3 inches from the top of the plastic sheet and 1 and half inches from each side. The piped mixture should be about 1 and half inches wide and 1 inch high.
3. Take the bottom edge of the plastic wrap and fold it over the piped mixture. Run your fingers along the top edge of the roll (where the plastic meets the mixture) to create a seal and remove any trapped air. Carefully roll the piped mixture toward the top of the plastic sheet. When finished, pinch each end of the roll where the mixture ends and begin to twist the ends until the roll starts to tighten; once the roll feels firm, tie off each end with string.
4. In a 3-inch sauté pan, bring water to a simmer (do not boil). Place the seafood roll in the water and poach for 12-15 minutes, rotating the roll every 2-3 minutes. Remove and place into an ice bath for a minimum of 30 minutes. When cooled completely, remove plastic wrap.

SERVING SUGGESTIONS

In a sauté pan, add 2 tablespoons of olive oil, slice sausage and sauté until golden brown on each side.

Serve Bouillabaisse Seafood Sausage as an hors d’oeuvre on top of crostini or bruschetta with your favorite seafood sauce or alongside filet mignon for tasty surf n’ turf entrée. It also makes a wonderful accompaniment to your favorite pasta dish!

Another Successful Fundraiser for the Town of Hopkinton!

The Hopkinton Community Endowment held its second annual Party in the Kitchen fundraising event at the Clarke’s Ultimate Kitchen Resource Center on January 22nd.   It was an evening filled with friendly faces, music and camaraderie, but we'd like to think it was the catering that made this event such a success for Hopkinton! 

Peppers Catering treated guests to a menu that was inspired by the wonderful cultural cuisine that can be found in New York City.  Butternut Squash Tortellaci represented Little Italy and Crispy Lechong Pork & Soba Noodles created some familiar flavors from Chinatown.   Fulton’s Seafood Market made the succulent Lobster, Shrimp and Scallop Duchess Pie the perfect choice, and a trip to New York wouldn’t be the same without a visit to Coney Island, where delicious Mini Kobe Beef Burgers with Red Onion Balsamic Jam and Cocktail Franks were abound!

About 300 guests attended in support of the Endowment’s mission to raise $1 million dollars by the end of 2015.   The Hopkinton Community Endowment was created as a tool for the community to help preserve the unique character of the town of Hopkinton, and as a means to empower residents to make the best choices for the town with fewer fiscal constraints, generating income for projects that the town might not be able to afford otherwise. 

     
photos courtesy of ERB Photography