Beach plum jelly. Credit: Kathy Gunst

Thirty seven years ago, I met a man on an island off Cape Cod, Mass., and we had a summer romance. We made fish stew and grilled local striped bass. We baked bread, picked wild island grapes and took long beach walks. And when the summer was over, I figured I’d go back to my life and he would return to his.

But it didn’t happen that way. The relationship turned out to be the real deal. Thirty years ago this month, we were married, and now we are back on this island celebrating those three decades together.

This island is a place that never disappoints. Every time we come here, I worry movie stars and politicians will have ruined the place. And although there is much hype and McMansions are now littered along some of the shoreline, this is still a place of pristine beauty.

So here we are again, cooking local seafood and taking long beach walks and early morning swims in the almost too cold ocean waters. This year there’s been a bit of a drought on the island, and that has translated to dry fields and spotty lawns. But it has also produced a bumper crop of beach plums.

Each year when we come here in late summer/early fall, I hunt the dirt roads and beach paths for the elusive beach plums. They look like a cross between an oversize blueberry and a black-purple grape. Beach plums are stone fruits, related to other plums, cherries and peaches. They flower in late spring and bear fruit in the early fall, depending on the weather.

They grow along sandy paths near salt water. They are often planted for erosion control and feed off of salty sprays and sandy soil. They are very sour and sometimes bitter, full of a crisp, distinctively fruity, almost earthy taste. They make terrific jelly.

The day we arrived, I walked to the beach and was shocked to find bushes bursting with fruit — thousands of beach plums. I ran back home and got a huge bucket and started picking. It didn’t take long to fill that bucket and then another.

Beach plum jelly a balance of bitter and sweet

Making beach plum jelly is a lot like making wild grape jelly. (In fact, the recipe below works well for both.) If it were a perfect world, I would add a lot less sweetener to the jelly, but the sourness needs balance, and I’ve found a mixture of white sugar and maple syrup works well.

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Beach plums. Credit: Kathy Gunst

This recipe involves several steps, but it is actually quite simple. The gorgeous deep purple-pink color and sweet, tart flavors are at home on the day’s first buttered toast or used to glaze a duck, spread on a sharp cheddar cheese sandwich or serve as a condiment with grilled leg of lamb.

The jelly makes a wonderful anniversary gift. Like a long marriage, it is a great balance of sweet and bitter.

Beach Plum Jelly

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 to 10 jars

Use beach plums, Concord grapes or a combination to make the jelly. It will keep in the refrigerator in a tightly sealed Mason jar for well more than a month or can be canned and kept in a cool, dark spot for up to a year. More prep time will be needed for picking, and cook time includes time to drain the cooked plums.

Ingredients

  • About 20 cups beach plums
  • 4 cups water
  • About 3 cups sugar
  • About 1 cup maple syrup
  • 1 to 2 ounces liquid pectin

Directions

  1. Prepping the beach plums is crucial to good jelly. Remove all stems, rotten or moldy plums, or under-ripe beach plums (which will be hard and pale pink or red like a cranberry). Wash thoroughly and then measure the fruit.
  2. Place the clean beach plums into a large pot and cover with water. Bring to a boil over high heat.
  3. Lower the heat and, stirring frequently, cook for about 10 to 15 minutes, or until the fruit is softened.
  4. Place a colander or sieve over a large bowl or pot and pour the fruit through it. Let it strain by gently pushing down on the fruit with a wooden spoon or spatula to extract as much juice as possible. I let my plums strain all day, covered with a piece of clean cheesecloth to avoid fruit flies. It can sit for hours.
  5. When you think all the juice has been extracted, measure how much you have. Add about 1/2 cup sweetener for each cup of beach plum juice. (A half-cup will give you sweet-tart jelly, while 1 cup will obviously give you a sweeter jelly). I like to add a combination of sugar and maple syrup.
  6. Bring to a boil over high heat, stirring until the sugar has dissolved.
  7. Reduce heat to moderate and let simmer about 10 minutes.
  8. Add the pectin and bring to a boil. Reduce heat to low and cook about 10 minutes to allow the jelly to thicken.
  9. Taste for sweetness and adjust accordingly. To test for doneness, add a spoonful to a small plate and place in the freezer for 10 minutes. It should be quite thick.
  10. Put the jelly into sterilized jars and refrigerate or process for 20 minutes.

Main photo: Beach plum jelly. Credit: Kathy Gunst

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Cafe French riffs on Gout and Goutte: Bad Taste or a Bad Case of Gout. Illustration credit: L. John Harris

La Vie en Rose: As a sensitive and hungry boy, I learned valuable life lessons from the classic series of children’s books by Howard R. Garis featuring Uncle Wiggily Longears, an elderly, kind and wise rabbit. In each illustrated story, Uncle Wiggily takes on the vagaries of life in his forest habitat and solves a social or personal problem within his community of furry critters.

I can recall one episode with gastronomic implications. As best as I remember it, a young squirrel or possum with a taste for candy gets a terrible tummy ache that Uncle Wiggily helps to cure. At the end Uncle Wiggily concludes, “Too much of anything is not too good!”

Mark Twain’s taste for whiskey

Uncle Wiggily’s lesson in hunger management is like a Hallmark card version of Mark Twain’s earlier drollery: “Too much of anything is bad, but too much good whiskey is barely enough.” Truth be told, Twain’s version, despite wise Wiggily’s input into my early childhood development, comes much closer to the true “gastronomical me”: “Too much of anything is bad, but too much good food is barely enough.”

Which brings me circuitously to our next Café French™ lesson: the curious linguistic connection between biological and aesthetic taste (goût in French, pronounced goo), and the ailment, gout (goutte in French, pronounced goot), caused by too much taste for rich food and alcohol.

It’s all Greek, Latin, Old French and Anglo-Saxon to me

The use in English and French of the same words — taste and goût — for both aesthetic appreciation and perception of flavor — is deeply embedded in our two languages. As Voltaire, the French Enlightenment thinker, explained in his Philosophical Dictionary (1764), the English language  “… is a copy of ours in almost all the words which are not Saxon …”

The convoluted etymological links between French goût and English taste, and between French goutte and English gout, are no mere accident and took millennia to develop. Here is a cursory Café French glossary:

Goût (FR): From the Latin gustus, Old French goust = Taste. “Gustatory” in English and “gustative” in French come from the same sources. By the 18th century, goût was associated with aesthetic taste in France.

Goutte (FR): From the Latin gutta, Old French gote = Gout and Drop. It was thought as far back as the ninth century that this inflammatory ailment was caused by little drops of viscous humors seeping from the blood into the joints causing painful swelling — a theory close to the modern explanation.

Gout (ENG): Derives from the Old French gote (see goutte). Again, note Voltaire’s comment above about the origins of many English words.

Taste (ENG): From the Vulgar Latin tastāre and the Old French tast = Touch. The Old English smaecken — to taste — derives from the German schmecken, which translates as “to taste, try, smell, perceive.”

Paris taste and gout. Credit: L. John Harris

But why the same words in English, French and most other Romance languages for both aesthetic and physical taste? The complex etymology is well-documented, but I have not found an acceptable answer why our sense of taste — the human faculty least associated with art with a capital “A” (the fine arts) — is used as the metaphor for discerning, as Voltaire put it, “the feeling of beauty and defects in all the arts.”

Our other senses are, in fact, used in some contexts to describe aesthetic taste: You can have an eye for design and an ear for music. But you can’t have an eye for music or an ear for sculpture. Why then does “taste” apply so universally?

Is it because when we taste something, we bring the object of that sense (food and beverage) into the body itself, which, I would argue, renders taste unique among the human senses in being more sensitive? This is a simple explanation I can live with. After all, bad food can kill you. Bad paintings just make you sick.

Uncle Wiggily meets Voltaire in Paris

Voltaire’s ideas about taste emerged at a time when Paris had become Europe’s capital of le bon goût — in art, style, fashion and gastronomy — during the reign of the Sun King, Louis XIV (1638-1715), the Ralph Lauren of French monarchs. The cafe had arrived as the chic nexus of good taste (both kinds) and the go-to spot for that new, exotic beverage — coffee. But cafes mainly catered to a small Parisian elite in Voltaire’s day. “Taste,” he noted, ” … like philosophy, belongs only to a small number of privileged souls.”

Today, the cafe serves good taste to a much broader swath of souls; less privileged perhaps, but still human. So, imagine for a moment that Uncle Wiggily had ventured out from his forest to travel to Paris with a group of young furry souls — chipmunks, possums, bunnies and bear cubs. They are seated at Voltaire’s favorite cafe, Café Procope (established in 1686 and still going strong), happily nibbling on wedges of quiche and sipping cups of chocolat chaud. The elderly, kind and wise Uncle Wiggily Longears would, of course, be admonishing his charges in his best rabbit French, “Trop de quoi que ce soit n’est pas trop bon!” Too much of anything is not too good …

Main illustration credit: L. John Harris

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Underwood cans of wine from the Union Wine Co. Credit: Union Wine Co.

Summer may be on its way out, but autumn weather brings a new promise of leaves to be peeped, apples to be picked and trips to the country in cooler weather. Whether you take to the road in your car, on your bike or on a train, a well-stocked picnic basket or knapsack is an ideal complement to the day.

With less worry about the summer heat and insects ruining your moveable feast, the thought of a cool-weather picnic is made more appealing thanks to the wide variety of single-serve wines built for portability and proportioned serving.

Single-serve wines are not a new phenomenon, per se. Certainly, small bottles, as one might find in a hotel minibar or an airplane, have been around a long time, but those tend to be glass, making them less ideal for on-the-go enjoyment, and they also require bringing along stemware for imbibing.

Novel packaging part of the single-serve wine game

Newer versions of single-serve wines have come to market in a variety of clever forms, leveraging unbreakable packaging materials like plastic and tin in portion sizes of one or two drinks. Often, the uniqueness of the packaging can be the biggest draw, because, with a few exceptions, the wines are mainly serviceable rather than spectacular — and at a price many will find too high given that, as with most mini or single-serve food and drink items, the cost per glass often outstrips the cost of an entire bottle.

Yet among these offerings there are those that don’t sacrifice taste or quality regardless of the sexy packaging. The versions detailed below represent a variety to choose from, many of them quite good of their own accord.

But first, a tip for buying and storing single serve wines: Non-glass packaging is not conducive to long storage times, as with traditional glass bottles. Tin and plastic can alter the taste of the wines if held long enough, particularly in fluctuating temperatures.

If you prefer to go with a total bottle experience, a variety of portable wine stoppers, such as the multicolored Rabbit Flipper/Pourer, are inexpensive enough to have on hand to re-cork that better bottle. And when you’re done, handy Wine Wipes purport to ensure your pearly whites stay that way, even after a couple of glasses of red (about $8 for a pack of 12).

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Bottles of FlyWine. Credit: FlyWine

Sofia Blanc de Blanc Mini: Dry but slightly sweet with good effervescence, each wee scarlet can comes complete with its own matching straw. While convenient to consume like a grown-up soda, the taste is better when decanted into a champagne flute. (187ml, ¾ cup, 6.3 ounces. $18 to $20 per four-pack of single-serve cans).

Baby Voga Italia Sparkling: The chic bottle may call to mind a fancy hand-soap dispenser or bottle of perfume, but the single-serve sparkling wine has a solid, respectable flavor. Great to have on hand for those special occasions that may call for a toast but just a sip will do. (187ml, ¾ cup, 6.3 ounces, $6 to $7)

FlyWine: This line of Sonoma Valley, California, reds and whites under the monikers “The Kitchen Sink” “Fly Your Way” and “The Party Starter” respectively are packaged in glass bottles with a TSA-approved volume of liquid so that it can be purchased for in-flight travel. The wines are solid table wines without fanfare and though pricier than most in-flight options, they’re tastier too. (100ml, 3.3 ounces, $10 to $13)

Stack: So named because its Reidl-esque plastic glasses stack on top of one another, these wines come in Chardonnay, Pinot Grigio, Cabernet and Merlot. The white wines were quite sharp with the taste of alcohol, but the reds were somewhat better. While the glasses are adorable, the foil seal is very close to the top of the liquid so even when removed, there is little chance for the wine to breathe. It’s also a bit difficult to drink toward the bottom of the glass because of the narrowness of the mouth. There are better options at the price point, but those little glasses are cute. (187ml, ¾ cup, 6.3 ounces, $15 per four-pack)

Steelhead Vineyards Wine for One: Available in Merlot and Chardonnay, Steelhead’s single-serve offering is easily the most elegant self-contained wine. The plastic wine glass fits over the plastic bottle, forming a seal that is twisted off, and then the glass is ready to use. Like other offerings, the wines are solid and not harsh — good enough for simple picnic or barbecue fare. (12 pack, 187ml, ¾ cup, 6.3 ounces, $49)

Union Wine Co. Underwood: Equal to two glasses, this slick canned wine is a delightful surprise. Easy to transport and easy to enjoy, this wine is not bubbly but simple, still wine. It must be said that the taste of the can is subtly present in the Pinot Gris and Pinot Noir, and while the can is pretty cool, $24 might be too much to pay for novelty when that same amount can get you a pretty good bottle of wine packaged the old-fashioned way. (375ml, 12.6 ounces, 2 servings, $6)

Vini: Cleverly packaged as giant vials bundled together in packs of four to equal one bottle, Vini comes in red and white blended table wine. Single varietals are in the works. As with Fly Wine, this product benefits from being packaged in glass, which doesn’t compromise the wine taste. Certainly drinkable, the real appeal of this product is in the tactile nature of the container, which fits pleasantly in the hand. (187ml, ¾ cup, 6.3 ounces, $9 to $10 per vial)

Zipz: Shaped like a traditional stemmed wine glass, these plastic goblets are available in vintage year Cabernet Sauvignon, Merlot, Pinot Grigio and Chardonnay. The packs can be purchased as single varietals or mixed. Overall the wines were a bit harsh and did not hold up as well as the other single-serve options, but they were the most useful to transport and easy to drink. (187ml, ¾ cup, 6.3 ounces, $40 per 12 pack)

Main photo: Underwood cans of wine from the Union Wine Co. Credit: Union Wine Co.

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Corn grows in fields in California's Central Valley with large stacks of hay in the background. Credit: Deborah Madison

I grew up on the edge of California’s Central Valley. Although I’ve lived in New Mexico for the past 25 years, I often make the drive back to California. When I do, I cross the mountains at Tehachapi, descend to the valley floor at Bakersfield and am then faced with a choice: go up the fast, crowded Highway 99 or cross over to Interstate 5 for a less-frantic drive.

Invariably I choose the former. For years, I loved to be on that rough, fast road. It was familiar, and it felt good to be out of the desert and in that vast, edible valley. But lately I see it differently: a free view of agribusiness, a lesson in its features.

Agribusiness central to region

Driving up Highway 99, the names of towns roll over me, old familiars. They have their slogans, their welcoming gates and arches, and bits of history too. McFarland possesses The Heartbeat of Agriculture. Delano, the onetime home of Cesar Chavez, has two prisons and 29% unemployment. Tulare, its namesake lake once the largest freshwater one west of the Great Lakes (it’s now dry), is the home of the World Ag Expo and an agricultural museum. Fresno is hot and huge. I once lived there for three days before knowing I couldn’t, despite my affection for writer William Saroyan and his Armenian family who made a life there.

Somehow I feel I’ve had something to do with many of these places, whether knowing a good farmer near Fresno or marching with the United Farm Workers in Davis.

Occasionally, I get off the freeway and drive into the smaller towns. They are mostly narrow. Even in more middle-class towns, you have to drive only a block or two before you come to an almond-hulling yard next to a two-story house, orchards directly beyond. But despite all the food that grows in the Central Valley, there’s few places to eat except chain restaurants, unless you happen to get off in a mostly Mexican town, where you might find something good — and real.

The smaller towns are often very poor — much poorer than I remember from trips years ago. In the summer, you see people stooping to pick low-growing crops in the hot sun, scarves wrapped around their faces to protect from the wind, the brutal valley heat and, quite probably, traces of pesticides that burn the skin. But at other times of the year, there’s no one in the fields, so you have to wonder about employment — who is picking the food, where are they during the winter and how do they live? This valley has produced great wealth, but it’s far out of reach for the many who work in agribusiness.

Produce packinghouses

Other sights on the drive north from Bakersfield include enormous packinghouses for Halo tangerines, Sun World Peppers and other foods. You’ll see John Deere outlets, signs for tarps and tie-downs and yards of pallets, irrigation pipes and tractor parts. Billboards carry advertisements for welding services, residual weed control, trucking services and pesticides (“Stop This Bug From Killing California Citrus”) as well as the frequent reminder that “Food Grows Where Water Flows.”

Enormous silos are filled with feed and grain. The town of Ceres is introduced by its handsome, old, smaller silos, but after driving through it, I didn’t feel much connection to the Roman goddess of grain. When the silos were built, though, someone must have had her in mind. Herds of Holsteins stand in dirt under the shade of enormous sheds. They are fed from troughs, and there’s no grass in sight. These operations look industrial, but if you leave the highway and crisscross the valley, you see that they are family farms, albeit large ones. You can also see enormous fields of corn and gargantuan stacks of hay. Despite the drought, water is gushing from standpipes to irrigate fields of corn and alfalfa.

There are airfields for crop dusters, signs for full-service spreading and spraying, pumps, irrigation systems. You see gondolas for cotton and others for grapes. But you can’t see much of the almond orchards, vineyards, olive trees and other crops until you’re well out of the southern part of the valley. When orchards do come into view, you probably have no idea you’re looking at almond, walnut, pistachio and pecan trees unless you grew up there. Without signs, our ignorance remains intact.

World Ag Expo

One February, I was driving up Highway 99 during the World Ag Expo, so I exited in Tulare and went to see what it was about. In part, it’s a trade show, with enormous and amazingly expensive equipment on display. There are seminars too and domestic programs for the wives. The speaker that year was Oliver North. The previous year it was former President George W. Bush, which suggests the nature of big ag’s political alliances.

The 560-page catalog Ag Source gives insight into the business of farming — the equipment needed along with its size and capabilities. An ad for vineyard/orchard removal shows a bulldozer pushing over a large tree and promises efficient brush, stump and green-waste grinding. “Deep ripping” of land can be had for $300 an hour. Wells can be dug, and there are services that provide workers for harvesting cotton, garbanzos, garlic and other annual crops, as well as the perennial nuts, stone fruits and grapes. There are machines, trucks and tractors from small to enormous, from not too expensive to more than $300,000.

The fields you see as you drive by look innocent enough — plants growing in large areas that are no longer punctuated by the farmhouses with dense shade trees one used to see. The scale of everything needed to make California agriculture happen is supersized. If small farms are what you’re familiar with, the scope involved in agribusiness is beyond comprehension. And if you’re unfamiliar with agribusiness, for the price of a tank or two of gas and one or two days, it will reveal its many faces to you. Do it before it all reverts to the desert it is.

Main photo: Corn grows in fields in California’s Central Valley with large stacks of hay in the background. Credit: Deborah Madison

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Splashing down in an apple-a-day world. Credit: iStockphoto / dmitryphotos

I hope you don’t think it’s rude, but I’m restoring my gut flora as I type. Ever since I discovered that 90% of my health lives in my gut, I decided to take action. At this very moment, I’ve got 10 probiotic strains and 100 billion live cultures on my stomach’s stage. I’m trying to revive my good bacteria because the warmup act was some heavy-metal thrashers.

I got tested for heavy metals, at my doctor’s behest, to see what was causing my liver congestion and inflammation. Turns out I have too much Alice Cooper. Sure, I have Freddie Mercury, Led Zeppelin and Metallica too, but my high volume of Alice, or aluminum, concerns me the most since my dad had Alzheimer’s. I’d like to detox, but not with one of those generic, kale-me-now juice cleanses. I want a chelation plan that’s tailored to my individual chemical body burden, or as I call it, Toxic Life Overload (TLO).

We all have TLO. I’m not special. The only difference is that I peed in some plastic jugs for two days, and now I’m acquainted with the whole Mötley Crüe. The fact is, we live in a chemical stew of toxic food, water, air and products that we clean with, sleep with and slather on our skin.

Industrial chemical pollution begins in the womb. Lead, mercury, pesticides, BPA and up to 232 industrial chemicals have been found in umbilical cord blood of newborns. The Environmental Working Group tested more than 200 people for 540 industrial chemicals and found 482 of them in their bodies. In 2010, the President’s Cancer Panel declared that the number of cancers caused by toxic chemicals is “grossly underestimated” and warned that Americans face “grievous harm” from largely unregulated chemicals that contaminate air, water and food.

The autoimmune effect

Is it a coincidence that over the last 30 years, the autoimmune epidemic has nearly tripled to more than 100 diseases? About 50 million Americans suffer from autoimmune disease — 75% of them women — including multiple sclerosis, lupus, Crohn’s, Celiac, chronic fatigue, thyroiditus, rheumatoid arthritis and psoriasis.

But I’m starting to think that knowing my TLO is TMI. I thought knowledge would lead to prevention, but I’m too busy worrying about Quiet Riot sneaking up on me to prevent anything but a good night’s sleep. From every BPA plastic container to each GMO corn kernel, I hear those Black Flag, Anthrax and Megadeth songs screaming in my head.

The new mind-body connection

Most diseases arise from the interaction between a person’s genetic makeup and the environmental agents to which he or she is exposed. Yet I’ve been reading up on the new science of epigenetics, which is the theory that your thoughts and beliefs can alter your gene expression. I’m talking major shifts in cellular activity leading to physiological changes. Optimism, altruism, visualization, healing energy, meditation and prayer are all said to have epigenetic effects.

Scientifically proven or not, many prominent doctors, scientists and health practitioners are touting this line of thinking. Dr. Bruce Lipton, author of  “The Biology of Belief” asserts that genes and DNA don’t control our biology — that DNA is controlled by signals from outside the cell, including the energetic messages emanating from our thoughts. Deepak Chopra claims there’s more and more evidence of the mind-body connection, and that we can transform our own biology by responding to all that we experience, including thoughts, feelings, words and actions. He says that regardless of the genes we inherit, change at this level allows us almost unlimited influence on our fate.

Does that mean if I change the way I think, my dad’s Alzheimer’s won’t necessarily be mine? But what about Alice Cooper? He’s not in my genetic makeup, but he’s still in my blood. Thank God he’s not in my makeup. Who needs all that black and white shmutz on their face? Hey, was that gratitude? Maybe it really works!

OK … here I go. I’m changing my tune. From now on, this Twisted Sister is gonna be more Pharrell Williams. Sure, his songs are lightweight, but at least they’re not heavy metal. If I could just turn down the volume, it might be music to my gut.

Because I’m happy … clap along … sing this song and turn off that Mötley Crüe … Happy … clap along, sing this song and stop stressin’ ’bout the stew …

Main photo: Splashing down in an apple-a-day world. Credit: iStockphoto / dmitryphotos

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Syrah grapes at Lake Chelan Winery's vineyard near Manson, Wash. Credit: Roger Ainsley

If you live in Seattle, you summer at Lake Chelan.

It’s a requirement of residency, along with buying your pearl barley at the co-op and stoically facing down nine months of gloom each year. You load up the Subaru Outback and make the 180-mile trek across the Cascade Mountains to a narrow glacier-fed lake that cuts into those peaks for 50-plus miles. There you swim, boat and bake — or burn — for a few of the inland region’s 300 days of sunshine a year.

And increasingly, you travel from winery to winery, tasting local bottlings that are expanding in number and quality.

Summertime on Lake Chelan in eastern Washington state, and the office is many miles away. Credit: Roger Ainsley

Summertime on Lake Chelan in eastern Washington state and the office is many miles away. Credit: Roger Ainsley

Wine grapes have been grown on the lakeshore since the late 1800s. But Chelan is still an infant among American wine regions when it comes to commercial production, going back less than two decades. The 24,040-acre Lake Chelan American Viticulture Area — the 11th AVA in Washington state — is only 5 years old. It remains part of the 11-million acre Columbia River AVA, one of the powerhouse regions in a state that ranks 2nd only to California in U.S. wine production.

Lake Chelan Valley’s unique properties — including the lake’s cooling effect that helps counter eastern Washington’s relentless heat — have been attracting winemakers and growers, sandwiched among the area’s traditional apple orchards. From a handful a decade ago, the area now has more than 20 wineries with an upstart temperament and, sometimes, a quirky sense of humor. (The Hard Row to Hoe winery takes its name from an enterprising oarsman who nearly a century ago carried workers across the lake to an equally enterprising brothel.)

The lake’s wineries are bottling a wide range of grapes from Chelan and the broader Columbia River region, from Syrah to the obscure Picpoul.

Charlie and Lacey Lybecker know about both grapes — and about pursuing the dream of making wines on a small scale in a corner of Washington wine country.

The Lybeckers are in their sixth year of producing wines, for the past three years from Cairdeas Winery on Highway 150 near the town of Manson. Their operation says family owned and operated, down to 2-year-old Eugene in his father’s arms as Charlie passed through the tasting shed on a recent afternoon.

Cairdeas, which means friendship, goodwill or alliance in ancient Gaelic, is a dream still in the midst of being fulfilled for Charlie, 34, and Lacey, 31. They produced their first bottles in their home in West Seattle and were looking to relocate to eastern Washington wine country when Lacey came to Chelan on a business trip.

Getting in while Lake Chelan Valley’s young and growing

Two wines from Lake Chelan: 2010 Whistle Punk from C.R. Sandidge, a big, jammy blend of Syrah, Cabernet Sauvignon and Malbec; and Cairdeas Winery's 2013 Southern White, which includes Grenache blanc, Roussanne and Picpout. Credit: Roger Ainsley

Two wines from Lake Chelan: 2010 Whistle Punk from C.R. Sandidge, a big, jammy blend of Syrah, Cabernet Sauvignon and Malbec; and Cairdeas Winery’s 2013 Southern White, which includes Grenache Blanc, Roussanne and Picpoul. Credit: Roger Ainsley

“As soon as we saw Lake Chelan, it was like there’s no other option,” says Charlie, who studied winemaking at Seattle’s Northwest Wine Academy. “It was really appealing to us to get in while it’s still young and see the valley grow and help it grow.”

Cairdeas reflects their passion for Rhone varietals — Syrahs, Viogniers, Roussanne — with the grapes coming from around the Columbia River AVA, some from Chelan. Their method for sourcing grapes is straightforward: When they taste a great wine from the region that reflects the style they are seeking, they find out where the grapes came from and go knocking at the grower’s door.

By next spring, however, about half of their six acres near the lakeshore will be planted with their own Syrah.

“There are some very high-quality grapes coming out. I think people are really experimenting a lot and seeing what types of grapes grow really well here,” Charlie says. “For my personal taste, I think the Syrah from Lake Chelan is absolutely the best.”

And then there’s Picpoul, an obscure grape that Charlie has used to advantage in his “new favorite white wine right now,” Cairdeas’ Southern White. “It’s an extremely acidic grape by itself but has great flavors and we use it as a blending grape,” he explains. The result: a bright wine with a broad palette of flavors that could work in place of Sauvignon Blanc with a simple grilled chicken.

The Lybeckers hope to tap in to Lake Chelan’s natural advantages, including as a wine tourist destination. As Lacey notes, the lake comes ready made with tourism infrastructure — lakeshore hotels, golf courses, water sports and winter snow skiing — that some Washington wine regions had to create from scratch.

Their goals are at once ambitious and limited: Having grown from producing 250 cases in 2009 to slightly over 2,000 this year, they figure on topping off at about 4,000 cases. Then build a new tasting room facing the lake. Add a picnic area and a pond. Maybe offer up farm dinners.

“We are always going to be a very small family winery,” Charlie says.

Adds Lacey: “We want to make sure we always have our hands in the process.”

Main photo: Syrah grapes at Lake Chelan Winery’s vineyard near Manson, Wash. Credit: Roger Ainsley

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The ackee fruit's nutty taste combines with sharp salt cod to create Jamaica’s national dish. Credit: © 2014 by Ellen Silverman from

We all know the cliché that opposites attract and, in what could be called a fruitful marriage of opposites, two vastly different ingredients from opposite sides of the world are perfectly paired in Jamaica’s national dish, ackee and salt fish.

Ackee and salt fish is not just the national dish  —  it’s the favorite breakfast of every Jamaican across the globe. What makes this dish original and surprising is how well two distinct ingredients combine to create a dish that’s complex and simple, subtle and bold and, ultimately, delicious. The delicate nutty taste and soft texture of the fruit ackee tempers the sharp, saltiness and firm dry texture of salt fish.

With the addition of our standard “Jamaican seasonings”  — Scotch bonnet pepper, garlic, thyme, green peppers, onions and scallion, and served with a side of avocado, fried ripe plantain, steamed calalloo and “Johnny Cakes” or fried dumplings –  this extraordinary dish is a feast for the palate and a breakfast you won’t soon forget.

Although the pairing of ackee and salt fish makes for a beautiful union, some unions are not meant to be monogamous. As well as ackee and salt fish work together, we also love to cook them separately, pairing them with unexpected ingredients and flavors. For instance, ackee loves bacon, gets along very well with curry, has great synergy with Parmesan and has a seamless connection with coconut. Salt fish, while less gregarious, complements yam, parties well with lime and forms a perfect bond with cilantro and flour dumplings of any kind.

From West Africa to Jamaica on a slave ship

Ackee, for the uninitiated, is a savory fruit with a thick red skin that forms a sealed pod when unripe. Once ripened, the skin opens to reveal a beautiful petal-like shape containing three or four yellow pegs topped with a single black seed. Native to West Africa, the fruit originally came to Jamaica on a slave ship — it is believed that many slaves would carry the ackee seed as a talisman for good luck.

Unfortunately, ackee has a bit of a bad rap as the bad boy of Caribbean cuisine because it can potentially be poisonous if incorrectly prepared. For many years, like another famous Jamaican export, its importation to the United States was banned. Be assured, however, that it is perfectly safe to eat, although Jamaica seems to be one of the few countries in the world that dared to try to figure out how to do so — leaving us as the only island in the Caribbean where it’s part of the daily diet.

To render ackee safe for consumption, the skin must be open before picking. The pegs, once removed from the pod, are then prepared by removing the seed and a red ‘thread’ embedded in the flesh of the peg. (This is the poisonous part.) The fruit is then boiled in salted water.

Michelle and Suzanne Rousseau, right, collaborated on their cookbook.

Michelle and Suzanne Rousseau, right, collaborated on their cookbook. Credit: Courtesy of SKaan Media / 2 Sisters and a Meal

Outside of Jamaica, ackee is readily available in cans and can be found at online groceries and mainstream supermarkets throughout the United States, Canada and the United Kingdom. Freshly cooked ackee is creamy and buttery with a mild nutty taste that’s neutral enough to absorb the flavor of whatever it’s cooked with. When raw it has a waxy texture but canned ackee, which is already cooked, has a more mushy consistency. In any of its forms, ackee is a great ingredient to have fun with in the kitchen as it can be prepared in many interesting and unexpected ways. For instance — ackee tacos?

Salt cod preparation takes time

Salt cod, known as salt fish in the islands, is cod that has been preserved by drying after salting. It is a staple in the cuisine of almost all Caribbean islands and can be prepared in a variety of ways. Salt cod was a part of the Triangular Trade that developed between Europe, Africa and the Americas, tying its history to that of sugar, slavery and rum in the islands.

High-quality North American cod was always sold in Europe. But traders also sold a lower-end product of poorly cured salt fish called “West India cure” to plantation owners in the Caribbean. The West Indian planters had no desire to dedicate any land to the production of food for their slaves and instead relied on imported salt cod as a cheap form of nourishment.

In exchange, European traders received sugar, molasses, rum, cotton, tobacco and salt, which they took back to North America and Europe. Trade in salt cod from Nova Scotia was so high that, in 1832, the Bank of Nova Scotia opened in Halifax to facilitate the thriving trans-Atlantic trade. By 1889 the Bank of Nova Scotia had become the first bank to expand outside of the United States or United Kingdom when it opened a branch in Kingston, Jamaica, to support the lucrative trading of rum, sugar and fish.

To prepare salt fish it must be soaked in fresh water for at least an hour; it is then boiled till the flesh of the fish flakes easily. If still too salty, it is boiled some more, drained, scraped of its skin, flaked with your hands and, only then, does the laborious task of picking out the bones begin. Although deboned and de-skinned cod is certainly available in many markets, in the Caribbean we still like to do it the old way — because it’s so much more fun.

In honor of this beloved Jamaican breakfast dish, we share two breakfast/brunch recipes, that celebrate each ingredient on its own. We encourage you to expand your breakfast horizons and give these a try — any time day or night.

Ackee and Bacon Quiche

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 to 8 servings, 1 (8-inch) quiche

Ackee and Bacon Quiche

Credit: © 2014 by Ellen Silverman from "Caribbean Potluck," permission by Kyle Books

In this dish we combine a traditional quiche custard with pure Jamaican love by adding our national fruit (and popular breakfast item) ackee and crispy bacon. Throw in tons of flavor with the Scotch bonnet, scallion, tomato, garlic, thyme and Parmesan cheese, and you have a winning brunch. If you don’t have coconut milk on hand, use 1½ cups heavy cream instead of the cows and coconut milk mixture.

Ingredients

    For the quiche crust and custard:
  • ½ pound (2 sticks) chilled butter, cut into pieces
  • 1 pound all-purpose flour, plus more for rolling pinch of sea salt
  • Up to ¼ cup ice water
  • 1 cup whole milk
  • ½ cup canned coconut milk
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • Dash of freshly grated nutmeg
  • Sea salt
  • For the Ackee and bacon filling:
  • 2 tablespoons olive oil
  • 2 tablespoons chopped yellow onion
  • ½ Habanero pepper (Scotch bonnet), seeded and minced
  • 2 cloves garlic, minced
  • 1 (8-ounce) package bacon, finely chopped
  • 2 tablespoons sliced scallion
  • 1 bunch fresh thyme, chopped
  • ¼ cup finely chopped tomato
  • 2 tablespoons finely chopped bell pepper
  • 1 (18-ounce) can ackee
  • Sea salt and freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese

Directions

  1. Preheat the oven to 350 F.
  2. To make the quiche crust, combine the butter, flour and salt in a bowl with your hands until crumbly. Add just enough ice water to form a dough and knead until it comes together. Form into a ball, then, on a floured surface, roll the dough into a round about 14 inches in diameter. Transfer to an 8-inch quiche pan and press the dough gently into the bottom and sides. Weigh down the dough with raw rice on a piece of waxed paper and prebake for 20 minutes. Set on wire rack to cool until ready to fill.
  3. Meanwhile, to make the custard, in a medium bowl combine the milk, coconut milk, eggs, mustard and nutmeg and whisk together thoroughly. Season with salt and pepper. Set aside until ready to bake.
  4. To make the filling, heat the oil in a frying pan over medium heat. Toss in the onion, Scotch bonnet and garlic and cook for about 5 minutes, until softened. Add the bacon and sauté for about 5 minutes. Spoon off the excess fat and stir in the scallion, thyme, tomato and bell pepper; cook another 5 minutes or until the vegetables are tender. Add the ackee,season with salt and pepper, and mix in the Parmesan. Let cool.
  5. To assemble the quiche, place the ackee and bacon filling in the pastry shell and smooth the top. Pour the custard over the filling, distributing it evenly with a fork. Return the quiches to the oven and bake for 45 minutes or until the custard has set. Cool slightly before serving.

Trini-Style Salt Fish and ‘Bake’

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 to 8 servings

Trini-Style Salt Fish and "Bake."© 2014 by Ellen Silverman from "Caribbean Potluck," permission by Kyle Books

Trini-Style Salt Fish and “Bake.” Credit: © 2014 by Ellen Silverman from “Caribbean Potluck,” permission by Kyle Books

All our islands cook salt fish (salt cod) in one way another for breakfast, lunch and even dinner. As our childhood years were spent in Trinidad we favor this Trini version known as “buljol.” Salt fish is often served alongside some kind of fried dumpling, some fluffy and large others smaller and more dense. In Jamaica we serve salt fish with Johnny Cakes, small round fried dumplings. Other countries such as Trinidad and Guyana call them bake. Here we pair this traditional Trini saltfish with our version of a bake — a hybrid recipe inspired by the bakes served in Trinidad, Guyana and Belize. If you have any left over, these little breads can be great topped with cheddar cheese and Guava jam or even just butter and jam.

Ingredients

For Trini-style salt fish (Buljol):
2 cups salt fish, boiled, picked and cleaned
½ cup chopped tomato
¼ cup chopped onion
1 Habanero pepper (Scotch bonnet), minced without seeds

Olive oil

1/4 cup cilantro

Salt and black pepper

For our version of bake:
2 cups flour
1½ teaspoons baking powder
1 teaspoon salt
1½ teaspoons butter, cut into pieces
¼ cup water
¼ cup milk + 1 tablespoon + 1 teaspoon
2 cups vegetable oil

Directions

1. Combine salt fish with tomato, onion and the Habanero pepper (Scotch bonnet) in a small bowl. Heat olive oil in a small pan. When very hot, pour it over the salt fish mixture. Add cilantro and season with salt and black pepper as required. Allow to rest at room temperature for about one hour.

2. Sieve together flour, baking powder and salt in a medium bowl. Rub butter into flour until combined. Gradually add water and milk and mix well with hands until a dough or mass is formed. Knead for about five minutes until smooth.

3. Roll the dough into pieces the size of golf balls (should get about eight pieces of dough), and allow them to rest for about half an hour. Roll it out with a rolling pin or bottle to a 4-inch disk and slice a line in the middle so that it will cook more quickly. Fry in oil, turning over once. When it floats, it is ready.

4. Drain and serve with salt fish. These are also great paired with cheddar cheese and guava jam, or even just butter and jam.

Main photo: The ackee fruit’s nutty taste combines with sharp salt cod to create Jamaica’s national dish. Credit: © 2014 by Ellen Silverman from “Caribbean Potluck,” courtesy Kyle Books

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Chocolate ravioli make for a sweet treat.

Pasta lovers, save room for dessert. Pasta can be enjoyed not just as a first course, but for dessert too! Pasta as a sweets course may sound trendy, but Italians have been making all sorts of desserts with it for centuries. From cutting-edge modern creations to traditional almond-pasta pie from Emilia, there are hundreds of sweets made with every shape of pasta, from angel hair to ziti. Plus, dozens of dessert ravioli.

Modern pasta desserts

Want a change from the same old, same old? Jumbo pasta shells coated in cocoa is one of my favorites from the many modern pasta desserts in Italy today. Luca  De Luca and the team at the Garofalo pasta company near Naples taught me this recipe while I was in Italy researching my book “Pasta Modern.” “Pasta shells can be filled with almost anything: vanilla custard, chocolate pudding, panna cotta, semifreddo, sorbet, granita, whipped cream and fresh berries, yogurt and honey — there are endless possibilities,” Luca said.

“Leave the gun, take the cannoli” is a popular line from “The Godfather,” showing just how popular the Italian dessert is. As anyone who’s ever tried knows, making cannoli shells is a huge challenge. It’s hard even for the most experienced home cooks. But now there’s a fun solution: cannoli made with pasta instead! Mezzi maniche, “half sleeves,” or little pasta tubes, are boiled then fried to create a crunchy, tasty container for the creamy sweet ricotta cannoli filling. They are a perfect pop-in-your-mouth, one-bite size. The fried mezzi maniche pasta are even good plain! Toss them in sugar and serve them with melted chocolate or with ice cream.

Spaghetti Sundae, a really fun, whimsical, kid pleaser, is spaghetti tossed in melted chocolate and served just like a sundae, deliciously cold-topped with your favorite sundae fixings.

It’s so simple you don’t even need a recipe. Just melt chocolate with a little olive oil and toss it with cooked pasta. Then top with any of the usual toppings: whipped cream, chopped nuts, sprinkles. Olive oil helps make the chocolate easier to melt, even in the microwave, and creates a super silky sheen. Olive oil also keeps the pasta from sticking together once it cools.

Fried pasta desserts

In Italy they have a saying, Fritti sono buoni anche gli zampi delle sedie — “Fried, even chair legs are delicious.” Pasta is certainly at the top of the list of delicious fried treats.

There are fried pasta desserts in almost every region of Italy. In Sicily, they fry a little forkful of angel hair and serve it topped with honey and chopped pistachios. It’s like a pasta cookie, crunchy on the outside and chewy in the center. In Tuscany and central Italy, they make a variation by frying thicker tagliatelle noodles nests, called nidi di tagliatelle per Carnevale. To make them, a few strands of fresh egg noodles are clumped into a little nest and fried. Since the noodles aren’t boiled first, only fresh egg pasta, not dried pasta, is used because it is softer. In Tuscany, the treat is created using chocolate noodles, made by incorporating cocoa powder into the pasta dough. The fried nests are drizzled with brandy-infused warm honey and topped with toasted almonds. In Emilia-Romagna, the nests are simply topped with confectioners’ sugar.

Dessert ravioli

Almost every region has its own sweet dessert ravioli, tortelli or mini-calzone recipes, with variations in fillings and shapes. Too difficult for me to recreate, but delicious for you to try if you are ever in Italy, are the chocolate ravioli filled with chocolate ricotta mousse and served in fresh strawberry puree from Osteria Pastella in Florence.

Ravioli filled with pureed chestnuts, chocolate, espresso, rum and ground nuts, caggiunitte, are an Abruzzo specialty. Lombardy’s specialty pasta dessert is fried tortelli filled with either jam or chocolate. I especially like the earthy combination of pureed chickpeas and jam filling in panzarotti con ceci of Puglia and Basilicata. Usually, ravioli can be tricky to make, because you have to get the dough very thin and seal them carefully since they’re going to be dashed about in rapidly boiling water like tiny ships in a storm. But because these ravioli are baked rather than boiled, you can make them thicker and don’t have to worry about them opening. It’s an easy way to work with dough.

Torta Riccolina

Torta Ricciolina, or angel hair pasta pie. Credit: “Dolci: Italy’s Sweets” by Francine Segan

Angel Hair Pasta Pie (Torta Ricciolina)

From: “Dolci: Italy’s Sweets,” by Francine Segan

Prep Time: 5 minutes

Baking Time: 45 minutes

Total Time: 50 minutes

Yield: 8 servings

Angel hair pasta, seasoned with chocolate and almonds, bakes into one of the most unusual, delicious pies I’ve ever tasted.

To make this classic Bolognese dessert, you absolutely must use fresh, not dried, egg pasta. If making your own pasta seems daunting, buy ready-made fresh instead. Most supermarkets sell ready-made fresh.

This is a great make-ahead dessert, as it’s much better the day after, once all the flavors have melded.

Ingredients

8 ounces, about 1 1/2 cups, whole blanched almonds

3/4 cup granulated sugar

Zest of 1 lemon

2 ounces, about 1/3 cup, finely chopped candied citron or candied orange peel

1 tablespoon unsweetened cocoa powder

1/2 pie crust, store bought or homemade

8 ounces fresh thin egg-pasta, such as tagliatelline or angel hair, store-bought or homemade

6 tablespoons butter, thinly sliced

1/3 cup rum

Directions

1. Grind the almonds and sugar in a food processor until it resembles coarse sand. Pulse in the zest, candied citron or orange peel, and cocoa powder until well combined. Divide into 3 parts.

1. Preheat the oven to 350 F. Line a 9- or 10-inch pie pan with the pie crust. Pot lots of holes in the bottom and sides of the crust with a fork.

3. Divide the pasta into three parts, with one part being slightly larger than the other two.

4. Line the pie pan with the larger portion of pasta and sprinkle with 1/3 of the almond mixture. Lift the pasta with the tip of a knife so it is loose and free form. Do not press the pasta down. Dot the pasta with thin slices of the butter.

5. Top with another layer of pasta sprinkled with a third of the almond mixture and more butter. Repeat for a third and final layer.

6. Loosely cover with aluminum foil, bake for 25 minutes, then remove the foil and continue baking uncovered for another 20-25 minutes until the top is golden and the center set.

7. Remove from the oven and immediately sprinkle the top of the pie with the rum. It will hiss and absorb quickly, with most of the alcohol evaporating, leaving just a lovely aroma and flavor.

8. Allow to cool to room temperature. Serve, preferably after it’s rested overnight or for 24 hours, topped with confectioners’ sugar.

Dessert pasta shells

Jumbo pasta shells coated in cocoa. Credit: “Pasta Modern” by Francine Segan

Chocolate Stuffed Shells (Conchiglioni dolci al cacao)

From: “Pasta Modern: New & Inspired Recipes from Italy,” by Francine Segan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 24 large shells, serves 4 to 6

Use just cocoa powder for unsweetened shells that become a gorgeous reddish-brown color, or sweeten the cocoa powder with confectioners’ sugar for a lovely dark-colored sweet shell. Using a teaspoon, fill the shells with anything you like. Pictured here is milk chocolate and dark chocolate pudding.

Other fun options:

Ice cream, slice of banana, dollop fudge sauce and chopped nuts for a mini sundae

Ricotta, sugar, mini chocolate chips for a soft cannoli

Mascarpone cheese, sugar and drop of coffee for an instant tiramisu

Cream cheese, fruit jam and fresh fruit for Italian-style cheesecake

Ingredients

24 jumbo shells

Salt

1/4 cup cocoa powder

1/2 cup confectioners’ sugar

Fillings and garnishes: about 2 cups total of gelato, custard, whipped cream, fruit, yogurt, etc.

Directions

1. Cook the shells in lightly salted boiling water until al dente and drain.

2. For sweeter shells, put the cocoa powder and confectioners’ sugar, to taste, into a sturdy plastic food storage bag. Toss the shells, a few at a time, into the bag until fully coated with cocoa powder. For less-sweet shells, toss them in just cocoa powder. Fill with anything you like.

cannoli pasta bites

Mezzi maniche, or little pasta tubes, are boiled then fried to create a crunchy, tasty container for the creamy sweet ricotta cannoli filling. Credit: “Dolci: Italy’s Sweets” by Francine Segan

Cannoli Pasta Bites (Mezzi Maniche Dolci)

From: “Pasta Modern: New & Inspired Recipes from Italy,” by Francine Segan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Try this recipe once and, like me, I bet it will become one of your go-to desserts.

There are lots of ways to vary it. One of my favorite variations is to fill the fried pasta with mascarpone cheese sweetened with sugar and then dust with instant coffee granules and cocoa powder, for a riff on tiramisu.

Ingredients

1 cup ricotta

2 tablespoons granulated sugar

1 tablespoon finely chopped dark chocolate or mini chocolate chips

1 tablespoon minced candied orange peel

Pinch of ground cinnamon

1/4 pound mezzi maniche

Salt

Vegetable oil

Optional garnishes: chopped pistachios, chopped candied cherry or orange peel, cocoa powder or chopped chocolate

Directions

1. In a bowl, using a fork, mix the ricotta, sugar, chocolate, candied peel and cinnamon until well combined. Refrigerate until ready to use.

2. Cook the pasta in boiling salted water until very tender, about 1 minute longer than al dente. Drain the pasta well. Meanwhile, heat about 1 inch of vegetable oil in a very small saucepan until hot, but not smoking. Add half of the pasta and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining pasta.

3. When room temperature, roll the fried pasta in granulated sugar, then fill each with the ricotta mixture, either using an espresso spoon or by piping it in with a pastry bag. Garnish, if you like, with chopped pistachios, candied orange peel, grated chocolate or other toppings.

 

Sicilian Pasta Chips

In Sicily, they fry a little forkful of angel hair and serve it topped with honey and chopped pistachios. Credit: “Pasta Modern,” by Francine Segan

 

Sicilian Pasta Crisps (Pasta Fritta alla Siciliana)

From: “Dolci: Italy’s Sweets,” by Francine Segan

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings

Twirled forkfuls of honey-sweetened spaghetti, crunchy on the edges and soft in the center — scrumptious and a snap to prepare.

Ingredients

1/3 pound angel hair pasta

Salt

Sunflower or other vegetable oil

1/4 cup honey

Zest of 1/2 orange, or 2 tablespoons finely minced candied orange peel, 2 teaspoons orange blossom water

Pistachios, finely crushed

Ground cinnamon

Directions

1. Cook the pasta in salted water according to package directions. Drain.

2. Meanwhile, in a small bowl, combine the honey, orange zest or candied orange peel, orange blossom water and 2 tablespoons of boiling water.

3. Put about 1/4 inch of oil in a small frying pan and heat until hot, but not smoking. Twirl small forkfuls of the pasta, drop them into the hot oil, and cook until golden and crisp at the edges. Turn, and cook on the other side for just a few seconds. Drain the pasta crisps on a plate lined with paper towels.

Arrange the pasta crisps on serving plate. Serve warm, drizzled with the honey mixture and topped with a sprinkle of pistachios and a pinch of cinnamon.

Sweet Chickpea Ravioli (Panzarotti con Ceci)

From: “Dolci: Italy’s Sweets,” by Francine Segan

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 dozen

Ingredients

For the filling:

1 1/2 cups cooked chickpeas (canned, or 4 ounces dry, soaked overnight and boiled until tender)

1 cup best-quality cherry jam

2 to 4 tablespoons sweet liqueur such as Amaretto, limoncello, mandarino, or a combination

Zest of 1/2 lemon

Honey or sugar, to taste

Ground cinnamon, to taste

1 egg

For the dough:

16 ounces, about 3 1/2 cups, all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1/2 cup white wine

2 tablespoons olive oil

Confectioners’ sugar

Directions

1. For the filling: Process the chickpeas through a food mill until you get a nice thick, smooth paste. Then mix in the jam and liqueur to taste. Stir in the zest and cinnamon to taste, and then add sugar or honey, if you like. Once you have tasted it and are happy with the flavor, then mix in the egg. You can make the filling several days ahead. Refrigerate until ready to use.

2. For the dough: Sift the flour, sugar and salt onto a clean work surface and make a well in the center. Heat the wine in a saucepan or in the microwave. Pour the oil and 1/4 cup of the wine into the well and incorporate the flour, a little at a time, until dough forms. Add warm water, a little at a time, if the dough feels tough. Knead the dough until smooth. Put into a plastic bag or wrap in plastic wrap.

3. To assemble: Preheat oven to 350 F. Line 2 or 3 baking sheets with parchment paper.

4. Spread out a large clean cotton cloth onto a work surface for assembling and cutting the ravioli.

5. Leaving the rest covered, take a small section, about an 1/8 of the of dough, and either pass it through a pasta maker (#3 hole size, not thinner) or use a rolling pin to create a 3 to 4-inch wide strip of dough. Make just 2 strips at a time, so you can fill and cut the ravioli without having the waiting dough get dry.

6. Lay a sheet of dough onto the cloth and drop a tablespoonful of the filling on the sheet, about 1 1/2 inches apart. Top with another layer of dough. Using your fingers, press the top layer of dough around the filling and using a ravioli cutter, cut out square-shaped ravioli. Repeat until you’ve used up all the dough and filling.

7. Put the ravioli onto the baking sheet and bake for about 25 minutes until golden.

8. Eat warm, sprinkled with powdered sugar or cold dipped in honey or mosto cotto or vin cotto.

Main photo: Chocolate ravioli make for a sweet treat. Credit: Osteria Pastella

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