SPICE NOTES
JANUARY 2012
Greetings from Grand
Rivers and the
domain of the Happy
Cooker. It’s been a
long time between
“notes”. Sometimes
the words come easy
and sometimes they
don’t come at all.
That seemed to be
the case last year.
Since I do this for
fun, I don’t push
myself. If I don’t
seem able to do
something fun or
witty, I just don’t
do it. Those of you
who contacted me,
hoping the missing
newsletters were
just laziness, not
evidence of
something serious
like brain damage or
arthritis (can’t
type with gnarly
fingers), know the
reasons, and let me
just say in 10,000
words or less, that
I’m over the funk. I
have a whole year of
unspoken wisdom to
share, starting now.
As you may remember,
I have a commercial
kitchen and a
restaurant license.
I am able to serve
small groups, from
two to 12, by
reservation only.
We‘ve actually
stretched to a
maximum of 30 - if
you don’t mind
someone’s elbow in
your plate. I
prepare individual
meals for take-out,
and produce anything
in the bakery line
that can be made
from scratch - your
recipe or mine. I
conduct culinary
classes with a
regularly scheduled
class every Tuesday,
and custom classes
for groups of four
or more - your
choice of topic,
date and time.
My colleague, Kathy
Reed, maintains my
front-of-house gift
shop with
culinary-related
goodies, and I keep
a full line of spice
blends, sauces, and
house-made fruit
jams and relishes.
We’ll assemble a
basket with just an
hour’s notice if you
need an instant gift
for the cook in your
life.
Last year’s news: We
had to abandon the
hot dog stand - it
was simply too hot
to sit outside - I
wouldn’t do it
myself and couldn’t
expect anyone else
to do so. The
business was fine,
and we eventually
did weekend doggies
from inside the
house, where it was
cool. But sales
weren’t the same
when people had to
park, and come
inside - I just
didn’t enjoy it and
this is really all
about me. I’ve
reached a point in
my life where I can
try something out,
work it a while and
then give it a toss
if the cost exceeded
the satisfaction. So
Don’s Designer Dogs
went bye-bye. Anyone
want to buy a gently
used doggie wagon?
I’ll include the
paper goods, the
sign, and the sport
peppers. Make me an
offer.
Other Successes:
Sold a passel of
cupcakes - I really
enjoyed coming up
with new
combinations, and
that kept me busy
all summer and fall.
Even though the
local IGA didn’t
want to collaborate
again, the customers
knew where I was,
and kept me busy.
Best seller after
Red Velvet? The
“Elvis”, which
consisted of a
banana batter, a
graham cracker
crust, chocolate
frosting,
marshmallow filling
and topped with a
fresh chocolate
dipped banana slice.
Had to eat that bad
boy with a fork.
Oktoberfest - my 28th year
- went extremely
well. And I can
still prepare
schnitzels on
request, with all
the
trimmings - Bavarian
kraut, sweet-sour
red cabbage and
spaetzle or potato
pancakes. Just give
me a call the day
before you need an
Old Country fix.
Other favorites that
are available with
one day’s notice:
Chicken Pot Pie:
a one-dish meal that
serves two
generously.
Our touch - a layer
of sausage-sage
dressing instead of
a lower crust and a
dash of saffron for
extra pizzaz $12
Stuffed Birdie:
Whole breast with
sausage-sage
dressing, “smashed”
potatoes & succotash
$10
Pork Madison County:
Medallions of
tenderloin, with
mushrooms, bacon &
green onions, Swiss
scalloped potatoes &
green beans
almandine $10
Champagne Chicken:
Chicken breast in
wine sauce with
grapes; Wild rice
medley & vegetables
$10
Beef Stroganoff:
Tenderloin tips,
mushrooms & onions
in sour cream gravy;
noodles & vegetables
$10
Citrus Pork:
Pork cutlets in a
grapefruit sauce;
roasted sweet potato
wedges, &
vegetables. $10
Seafood Etouffe:
Shrimp, scallops &
crabmeat with spicy
sauce & rice: by the
quart - $12
These
dinners can be
prepared for pickup
either hot,
chilled
ready-to-heat, or
frozen, and include
dinner rolls.
STUFF I GATHERED
FROM THE WEB:
I posted these tips
a year ago, and feel
they need repeating.
I personally found
myself confronted
with fruit flies and
couldn’t remember
the formula for
solving the problem;
couldn’t remember
when or how I knew
there was a solution
until I pulled this
up - Bingo!
*
Bananas ripen faster
If you leave them
connected at the
stem. I use one of
those little
hook-hanger things
and they don’t leave
a stain on your
counter-top.
*
Wrap opened cheese
in foil instead of
plastic wrap or
baggies. It stays
fresh longer and
doesn’t turn moldy.
*
Scrambled eggs cook
up fluffier if you
use a couple
tablespoons of water
instead of milk or
cream. The milk
proteins make them
firm and to my
taste, less
appealing.
*
Add garlic or herbs
while the food is
cooking for a mild
flavor; add right at
the end for a
stronger taste.
*
Reheat leftover
pizza in a non-stick
skillet over
medium-high heat
instead of in the
microwave. Keeps the
crust crispy. Cover
with a lid for the
last couple of
minutes to melt the
cheese.
*
To get rid of pesky
fruit flies, take a
small glass, fill it
½” with apple cider
vinegar and 2 drops
of dishwashing
liquid; mix well.
You will find those
flies drawn to the
cup and hasten their
journey to bug
heaven.
THUMPER TAILS
(I am repeating this
from November 2010)
The King of Cats has
a new friend from
across the street. A
big black neutered
Tom moved in this
summer, and is
allowed to run about
the neighborhood. He
attempted to move in
on Thumper’s
territory, but soon
found that our
driveway is sacred
Thumper ground.
After much howling,
screeching and low
rumbling warnings,
the intruder now
skirts the street in
front of our door.
They do meet on
neutral ground in
the yard next door
where they keep the
grounds free of
vermin, mice and
squirrels. And an
occasional birdie,
which Thumper thinks
I would enjoy, since
he deposits them by
our back door.
While just barely
tolerant of other
kitties, Thumper
loves our random
human visitors and
greets them by the
front door, and
demands much patting
and scratching of
his chin. About a
year or so ago, I
had complaints
because Thumper was
able to get inside
and do his “love me,
pet me, hold me”
act. So we put up a
screen door limiting
his ability to get
in and out, and
installed another
door between the
kitchen and our
living quarters. Now
all you can see are
his little furry
paws reaching under
the door beseeching
entrance, and
wouldn’t you know
it? Someone always
wants to let him in.
When I tell them he
is supposed to stay
outside, they make a
frowny-face like I
am the bad guy. He
is such a sweet
kitty - in his next
life I hope he gets
to live in a room
filled with pillows,
cat food cans that
don’t require an
opener, and fresh
water that doesn’t
require a flush
first.
RECIPE OF THE MONTH:
CHICKEN CHILE STEW
CHICKEN BREAST,
BONE-IN 1#
VEGETABLE OIL 2 TBS
CREAMED CORN 1 CAN
GROUND PORK OR
SAUSAGE 1 / 2 #
FROZEN OR CANNED
CORN 1 CAN
CARROTS, PEELED &
SLICED 3 EA. BLACK
BEANS, DRAINED 1 CAN
ONIONS, SLICED 1 CUP
TOMATOES, DICED 1
CAN
CELERY, TRIMMED &
SLICED 1 CUP CHILIE
SEASONING 2-3 TBS
WATER OR CHICKEN
STOCK 3 CUPS BROWN
SUGAR 2 TBS
SALT & PEPPER TO
TASTE
DIRECTIONS:
SEASON CHICKEN
BREAST WITH SALT &
PEPPER. HEAT OIL IN
HEAVY-BOTTOMED STOCK
POT. BROWN CHICKEN
ON BOTH SIDES;
REMOVE. ADD PORK;
COOK TILL BROWNED.
ADD CHICKEN,
CARROTS, ONIONS,
CELERY & STOCK.
SIMMER UNTIL CHICKEN
IS COOKED THROUGH -
ABOUT 30 MINUTES;
REMOVE TO COOL. ADD
REST OF INGREDIENTS;
WHEN CHICKEN IS COOL
ENOUGH TO HANDLE,
REMOVE BONES, SKIN &
GRISTLE & DICE MEAT.
ADD BACK TO POT.
THIS IS NICE WITH
TACO CHIPS.
Eat Well, Live
Well..
Marilyn Kunz, The
Happy Cooker
P.S.
Remember your
Sweetie on
Valentine’s weekend,
February 10 & 11.
Special theatre
event & limited
seating at Sugar &
Spice.
SUGAR & SPICE
GOURMET TAKE-OUT -2012
JUMBO SHRIMP ~ $22
per pound ( 18
pieces)
Served with Club
crackers; choose
from VEGETABLE
TRAY (Seasonal) $25
& up (serves 10)
1. Cold, chilled
with cocktail sauce
FRUIT & CHEESE-
$3.50 per person; 10
minimum
2. Cold, marinated
in herbs & garlic
COMBO SALAD - Mixed
Greens, apples,
walnuts, cheese;
dressing $4.00 p/p;
6 minimum
3.Shrimp Ole with
Salsa; Taco Chips CRABCAKES…nicely
seasoned patties,
with raspberry
drizzle $5 ea (no
min)
4.Chilie Lime
Shrimp; Taco Chips NEGIMAKI
~ Tenderloin
roll-ups with
Asparagus $6 / oz
(minimum 2#)
5. New Orleans BBQ
Shrimp (to be
re-heated) CHILLED
MEDLEY, INCLUDES
CHOICE OF SHRIMP - 5
PER PERSON ~
VEGETABLE, FRUIT &
CHEESE TRAY $15 PER
PERSON (10
minimum)
TOO TIRED TO COOK?
TOO BUSY TO GO OUT?
TRY OUR PERSONAL
CHEF OPTION:
EACH WEEK WE OFFER
SEVERAL DINNER
CHOICES THAT WILL
INCLUDE CHOICE OF
ENTRÉE, POTATO OR
RICE, FRESH
VEGETABLES &
HOUSE-MADE DINNER
ROLLS - $10 PER
SERVING. CALL FOR
THIS WEEK’S
SELECTIONS. NO
MINIMUMS
BAKERY - SPECIAL
ORDER ONLY
CHEESECAKES 8”
10” 16” HALF
PAN
Too many to list
(check our website)
20 24 30 60
OUR OWN FRUIT
PIES 10”
serves 8 $12 each
Lattice $14 Streusel
$16
Apple, Blackberry,
Blueberry, Peach,
Pecan, Rhubarb,
Strawberry
CAKES -
2-LAYER $18 3 LAYER
$20 9X12 SHEET CAKE
20 (2 LAYER - 36)
HALF PAN - 40 (2
LAYER) 60
CANDY BAR PIES ~ 10”
pies serve 8 $20
each
Almond Joy
- coconut cream
filling topped with
milk chocolate &
sliced almonds
Reeses’ Pieces
- caramel filling
with candy topping
Butterfinger -
caramel cream
filling topped with
crushed butterfinger
candy topping
Heath Bar
- caramel filling
with toffee & milk
chocolate topping
Candied Pecan
- caramel filling
topped with candied
pecans M & M -
caramel filling with
candy topping
Turtle - caramel
filling topped with
lush chocolate and
pecans
Peppermint Pattie
- Cream mint filling
with dark chocolate
topping
Snickers
- caramel filling
topped with nougat,
peanuts and milk
chocolate Blueberry
Cream Streusel -
Cream cheese
filling, berry
topping
Rocky Road
- chocolate filling
with maraschino
cherries,
marshmallows &
walnuts almond crumb
crust
Taffy Apple
- Hand crafted with
cinnamon taffy
topping & crushed
nuts
Peach Melba
- Cream filling,
Peach & Raspberry
topping
MISCELLANEOUS
BOURBON PECAN BREAD
PUDDING
Serves 12 $24 FRUIT
COBBLERS Serves 16
$20
TIRAMISU
(with fresh berries)
Serves 12 36 CHEESE
& CHERRY CREPES (6)
12
WEEKEND OFFERINGS
CUPCAKES
- TOO MANY TO LIST -
1.50 EA., 8.00 FOR
6; $16 FOR 12 FRUIT
TARTS 1.50 ea.
BOURBON BROWNIES
1.50 ea; per dozen -
$16 BLONDIES 1.50
ea; $16 per dozen
|
