Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Easter’

Extra Sauce: In case you missed it…

Sunday, April 16th, 2017

From a rising star somm moving on to a more tacos and ice cream on Cherokee Street, here’s what went down last week in the STL restaurant scene, ICYMI…

 

OTW_Zach_Blog_Jan17

 

1. In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.

 

041417_dtwe

 

2. Grab a bag of jelly beans and pair each flavor with locally available brews. Consider it the adult version of an Easter egg hunt – a Beer-ster Egg Hunt, if you will.

 

041317_cherokee

 

3. More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April.

Don’t miss a word of the latest St. Louis restaurant news! Follow Sauce on Facebook and Twitter!  

 

DTWE: 8 beers that pair perfectly with your favorite jelly beans

Friday, April 14th, 2017

041417_dtwe

 

Many area children will spend Easter loading up on all the sugary goodness that furry little bunny delivers. But don’t let the kids have all the fun. Grab a bag of my favorite Easter candy, Brach’s Classic Jelly Bird Eggs, and pair each flavor with locally available brews. Consider it the adult version of an Easter egg hunt – a Beer-ster Egg Hunt, if you will.

1. Lemon: Pair these citrusy yellow jelly beans with a Radler at The Civil Life. This half German wheat ale and half sparking fruit soda concoction is just what this lemony bean needs. On draft at The Civil Life Brewing Co. 

2. Lime: Do you like tiki drinks? Then pair this little green bean with a Schlafly Coconut Cream Ale. You’ll taste an island paradise with the mix of lime, coconut and pineapple flavors. On draft at Schlafly Bottleworks 

3. Grape: Eat a grape jelly bean and then drink some 4 Hands Absence of Light to relive those days of childhood peanut butter and jelly sandwiches. On draft at 4 Hands Brewing Co

4. Cherry: Enhance the cherry flavors in North Peak Archangel with those little red juice bombs of a jelly bean. This pale wheat beer is light and dry with just a hint of cherry. Available at Friar Tuck in Crestwood

5. Raspberry: Goose Island Lolita 2017 just hit shelves and is available in 12-ounce bottles for the first time. These sweet little pink jelly beans are a great counterpoint to all the sour raspberry funkiness going on in this beer. Available at Lukas Wine & Spirits

6. Orange: These citrusy, sweet orange jelly beans meet their match with the brightness and light tartness of Six Mile Bridge Beer’s seasonal Blood Orange Wit. On draft at Six Mile Bridge Beer 

7. Vanilla-Pineapple: Pair these opaque white jelly beans with a funky, Brett-fermented farmhouse like Green Bench’s Les Grisettes. Brett often creates intense notes of tropical fruit, and the vanilla adds a nice soft note that rounds out an often herbaceous, grassy character. Available at Saint Louis Hop Shop

8. Licorice: Does anyone actually eat these anise-flavored black jelly beans? Toss these spicy guys in the trash and end your Beer-ster Egg Hunt with a shot of Jägermeister or Fernet instead. You’ll be happier for it.

Katie Herrera is tasting room manager at Side Project Cellar and co-founder of Femme Ferment.

Photo illustration by Michelle Volansky 

Related Content
Sauce Magazine: Guide to Beer 2017

DTWE: Schlafly’s Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004

What I Do: Justin Harris and Ryan Griffin of Saint Louis Hop Shop

By the Book: Amy Thielen’s Beet-Pickled Eggs with Hot Mustard Dust

Tuesday, April 22nd, 2014

042214_btb_cover

 

I never really understood the definition of Midwestern cuisine, despite growing up in southwestern and southern Illinois. I knew and loved New England fare, Southern Sunday suppers and Tex-Mex combo platters. But hash browns, stuffed pork chops and grilled rib-eye? Those aren’t cuisine; they’re just dinner.

Amy Thielen’s The New Midwestern Table: 200 Heartland Recipes points out that I’m not the only one – Midwesterner or otherwise – to overlook these hearty regional dishes. “Over the years, so many dishes that originated in the Midwest have been flung into the world and reclaimed by everybody as just ‘American,’” Thielen writes. “And we’re fine with that, we really are.”   

Though her recipes hearken to regions of the Midwest a tad north of here (Nebraska, Wisconsin, Michigan, etc.,), it’s understandable. She spent three years living in a blip of a Minnesota town with no electricity, foraging many of her ingredients in the surrounding woods. Still, many recipes like butter-basted walleye, baked fried chicken, “fancy” meatloaf with bacon and mushrooms, and Swedish pancakes rang true to many dishes I’ve seen for years on local mom-and-pop restaurant menus.

042214_btb_01

The book is divided into sections like dips, party food and drinks; lake fish; sides; potatoes and onions; projects; and early-day baking. Like any good St. Louisan, I immediately looked for St. Louis-style pizza (Thielen calls it Cracker-Crust Pizza, and though I didn’t seen Provel cheese on the ingredient list, she gets points for effort.), pork steaks (Barbecued Pork Butt Steaks), and toasted ravioli (nope). Still, two out of three is nothing to scoff at.

042214_btb_02

I made Thielen’s Beet-Pickled Eggs with Hot Mustard Dust for two reasons. First, the classic bar snack is a perfect example of all the foods I wouldn’t touch as a child: hard-boiled eggs, pickles and mustard. Second, my family had plenty of post-Easter hard-boiled eggs just begging to be pickled.

 

042214_btb_05

 

The recipe is pretty straightforward: make pickling liquid, hard-boil eggs, seal and refrigerate overnight. The hardest part was making my own honey Dijon mayonnaise, which was a snap in the food processor.

 

042214_btb_04

 

Thielen uses a beet to give the eggs their vibrant pink hue; unfortunately, she didn’t specify which variety. The beet I snagged from the grocery store turned out to be the striped kind, which, while beautiful to look at, didn’t have as much pigment as its red cousin. (I do chalk up this error somewhat to my ignorance of beet exteriors.)

 

042214_btb_06

 

Since I didn’t get to color eggs this Easter (and I can’t leave well enough alone), I consulted a recent Sauce blog post to see what other shades I could create using natural dyes. The post advised using purple cabbage water to create blue-green egg shells, so I made another batch of Thielen’s pickling liquid, subbing purple cabbage for the beet.

 

042214_btb_08

 

The next day, my striped beet eggs were a pale, salmon pink, and my purple cabbage eggs were, well, purple. Not exactly the colors I was going for, but they were still stunning. What’s more, the pickling left each bite spicy-sweet and addictive when smeared with a healthy dollop of that mustardy homemade mayonnaise. With so much flavor packed into one bite after just 24 hours, I can’t wait to see how intense they will taste this weekend – if they last that long.

 

042214_btb_07

 

Amy Thielen’s Beet-Pickled Eggs with Hot Mustard Dust
Makes 12 eggs

1 medium beet
1½ cups apple cider vinegar
¼ cup sugar
1 tsp. whole black peppercorns
5 small dried red chiles
1 3-inch cinnamon stick
1 tsp. coriander seeds
Fine sea salt and freshly ground black pepper
12 eggs, preferably farm-fresh
2 Tbsp. yellow mustard seeds
1 egg yolk
1 Tbsp. fresh lemon juice
1 cup canola oil
¼ cup extra-virgin olive oil
1½ Tbsp. honey
1 tsp. Dijon mustard

• Wash the beet, trim the ends and slice it into ½-inch thick rounds. Pour 3 cups water into a saucepan and add the beets, vinegar, sugar, peppercorns, chiles, cinnamon stick, coriander seeds and ¾ teaspoon salt. Bring to a simmer and cook for 10 minutes. Then remove from the heat and let cool at room temperature. Pour the pickling liquid into a large storage container and chill it in the refrigerator.
• Set the eggs in a 2-quart saucepan and add enough water to cover by 1 inch. Bring the water to a gentle simmer, boil for 1 minute, remove from the heat and leave the eggs in the water for 8 minutes. Drain the eggs, crack the shells against the side of the pan and cover them with fresh cold water. Peel the eggs underwater and add them to the cold pickling liquid. Let steep in the pickling liquid in the refrigerator overnight, or up to 7 days.
• For the mayonnaise, pulverize the yellow mustard seeds in a spice-devoted coffee grinder until fine but not powdered. Set aside.
• In a food processor, combine the egg yolk, lemon juice, and 1 tablespoon water and buzz to combine. With the machine running, add the canola oil drop by drop until an emulsion forms, then add the rest of the canola oil and the olive oil in a very thin stream. Season with 4 teaspoons of the ground mustard seeds, the honey, the Dijon mustard, and salt and pepper to taste.
• To serve the pickled eggs, blot them dry on paper towels, cut each one in half, and set on a platter (a deviled egg platter if you have one). Drop a small spoonful of honey-mustard mayonnaise over the yolk of each egg, and sprinkle generously with the remaining hot mustard dust.

Reprinted with permission from Clarkson Potter Publishers

What’s your favorite way to use up hard-boiled Easter eggs? Tell us about it in the comments below for a chance to win a copy of The New Midwestern Table.

And now, we’d like to congratulate Megan, whose comment on last week’s By the Book column has won a copy of The Homesick Texan’s Family Table. Megan, keep an eye out for an email from the Sauce crew.

Extra Sauce: DIY Easter Egg Dyes

Friday, April 18th, 2014

041814_eastereggs

 

Have you ever noticed most Easter treats take something from nature and make it, well, a little unnatural? Chocolate bunnies, marshmallow chicks, jelly beans and eggs that are either plastic, creme-filled or dyed bright blue … not exactly how Mother Nature intended.

This year, add a little natural back to your Easter festivities with natural egg dyes. Local Harvest Café and Catering shared few tips on how to color eggs using plant-based ingredients easily found in most kitchen.

“It’s a fun thing to see that you can create your own colors,” said Local Harvest owner Maddie Earnest. “It’s a neat thing for the kids to see, and the grown-ups will have fun, too.”

So before you gnaw the ears off your chocolate bunny or count your jelly beans as a vegetable, have some fun with these DIY dyes. Follow the instructions below, or click here for a handy printout from Local Harvest’s Lisa Carrico.

Naturally Dyed Eggs
For pink: 1 cup beet water and 1 Tbsp. vinegar
For blue-purple: ½ cup frozen blueberries, thawed and smashed, and 2 Tbsp. vinegar
For red: 1 cup red onion skin water and 1 Tbsp. vinegar
For yellow: 1 cup warm water, 1½ Tbsp. tumeric and 1 Tbsp. vinegar
For orange: 1 cup yellow onion skin water and 1 Tbsp. vinegar
For blue-green: 1 cup purple cabbage water and 1 Tbsp. vinegar

• Hard-boil eggs at least 1 week old and let cool completely.
For blue-purple and yellow only: Bring 4 cups water to a boil. Add 2 to 4 cups  chopped dye material and bring to a boil over high heat. Reduce the heat to low and simmer, covered, 15 to 30 minutes. Remove from heat and let cool to room temperature. Strain the dye into a small, deep container.
• For each color, fill a small, deep container with the chosen dye. Submerge the hard-boiled eggs in liquid and refrigerate, checking occasionally until the desired color is achieved.
• When the egg reaches the correct shade, gently lift it from the dye and place it on a wire rack to dry. (The color will not set until the eggs are completely dry.) Colored eggs will keep in the refrigerator up to 1 week.

 -photo courtesy of Lisa Carrico

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004