Lovage has been a long-time favorite at Pepper’s.  This hardy and versatile herb lends beauty to our garden beds and great flavor to some of our dishes.  A member of the parsley family, lovage has celery-like characteristics that make it the perfect enhancement to soups, sauces, and marinades.  It works very well with other vegetables too - add it to your favorite potato dish or rub your salad bowl with some fresh lovage leaves for an aromatic and flavorful starter.  Better yet, its hollow stems make the perfect straw in a zesty Bloody Mary!

Parmesan Risotto with Lovage

• 3.5 cups low-sodium chicken stock
• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• Salt to taste
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 cup Parmesan cheese, finely grated
• Ground black pepper
• 3 tablespoons chopped lovage leaves

In a medium saucepan over medium heat, bring chicken stock and 3 cups water to a simmer.  Reduce heat to low to keep the broth warm.

Melt the butter in a 4-quart saucepan over medium heat.  Add the onion and ½ teaspoon salt, stirring occasionally until the onion is very soft and translucent, about 9 minutes.  Add the rice, stirring frequently until the kernel edges are transparent, about 4 minutes.  Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes.  Add 3 cups warm stock and simmer, stirring occasionally until the liquid is absorbed and the bottom of the pan is dry, about 10-12 minutes.

Add more stock (½ cup at a time) as need to keep the pan bottom from drying out, every 3-4 minutes; stirring frequently until the grains of rice are cooked through but still somewhat firm in the center.  Stir in Parmesan cheese, lovage and season with salt and pepper to taste - serve immediately in warmed shallow bowls.

Serves 6

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

Another AHA recipe prepared by Peppers Fine Foods' Chef John Lawrence at the American Heart Association's "Go Red" Event at St. Vincent's Hospital in Worcester, Friday night, Feb. 24, 2011:

Ingredients for Eggplant Caviar

• 1 medium eggplant (about 1 1/2 pounds)
• 1 medium yellow, green, or red bell pepper
• 1 small red onion
• 3 medium Italian plum tomatoes 
• 1/2 cup snipped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (extra-virgin preferred)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

Preheat the oven to 375°F. Place the eggplant on a baking sheet. Pierce the eggplant with a fork in two or three spots. Bake for 45 minutes, or until tender (it will wrinkle and collapse). Set aside to cool.

Meanwhile, finely chop the bell pepper and onion. Put in a medium bowl. Cut the tomatoes in half. Using a spoon, scoop out and discard the seeds and juice. Finely chop the tomato flesh. Add to the bell pepper mixture. Stir in the remaining ingredients except the eggplant. Set aside.

Peel and quarter the cooled eggplant. Using a spoon, scoop out the seeds. Squeeze the liquid from the eggplant quarters. Finely chop the eggplant. Stir into the bell pepper mixture. Serve at room temperature or refrigerate in a covered container and serve chilled.

Nutrients per Serving: Calories 19, Total Fat 1.0 g, Saturated Fat 0.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 1.0 g, Cholesterol 0 mg, Sodium 31 mg, Carbohydrates 3 g, Sugars 2 g, Fiber 1 g, Protein 1 g

Dietary Exchanges: Free

EGGPLANT CAVIAR NACHOS

For one serving, put 1 cup unsalted baked tortilla chips on a microwaveable or oven-safe plate. Spoon 1/4 cup Eggplant Caviar over the chips. Sprinkle with 2 tablespoons shredded low-fat Cheddar or Monterey Jack cheese. Microwave on 100% power (high) for 1 to 2 minutes or bake at 350°F for 10 minutes, or until the cheese has melted.
Nutrients per Serving: Calories 173, Total Fat 3.0 g, Saturated Fat 1.0 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 1.0 g, Cholesterol 3 mg, Sodium 148 mg, Carbohydrates 31 g, Sugars 3 g, Fiber 5 g, Protein 7 g

Dietary Exchanges: 1 1/2 starch, 1 vegetable, 'h fat

Recipe prepared by Peppers Fine Foods' Chef John Lawrence at the American Heart Association's "Go Red" Event at St. Vincent's Hospital in Worcester, Friday night, Feb. 24, 2011:

Chicken Breasts with Tomato Kalamata Sauce Recipe

Ingredients

• 1 teaspoon dried oregano, crumbled
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 4 boneless, skinless chicken breast halves {about 4 ounces each), all visible fat discarded
• 1 teaspoon olive or canola oil
• 1/2 cup water
• 1 medium tomato, seeded if desired and chopped
• 12 kalamata olives, coarsely chopped medium garlic clove, minced
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 ounces reduced-fat feta cheese, crumbled

Directions for Chicken Breasts with Tomato Kalamata Sauce

In a small bowl, stir together the oregano, paprika, and chili powder. Sprinkle over the chicken. Using your fingertips, press the mixture firmly onto the chicken so the mixture adheres.

In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 5 minutes. Turn and cook for 4 minutes, or until the chicken is no longer pink in the center. Transfer to a serving plate.

Put the remaining ingredients except the feta in the skillet. Stir. Increase the heat to medium high and bring to a boil, scraping the bottom and side of the skillet to dislodge any browned bits. Boil for 2 1/2 to 3 minutes, or until the sauce is reduced to 1 cup, stirring frequently. Spoon over the chicken. Sprinkle with the feta.

Serves 4; 3 ounces chicken and 2 tablespoons sauce per serving

Nutrients per Serving: Calories 196, Total Fat 7.0 g, Saturated Fat 1 .5 g, Polyunsaturated Fat 1 ..0 g, Monounsaturated Fat 3.5 g, Cholesterol 70 mg, Sodium 476 mg, Carbohydrates 4 g, Sugars 1 g, Fiber 1 g, Protein 29 g

Dietary Exchanges: 1 vegetable, 3 1/2 lean meat

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.