What's Fresh Now - December 2010

Holiday Gifts That Keep on Giving

Instead of shopping, why not give back this holiday season—to causes you care about, like local food, farms or your favorite non-profit that supports those very things (hint, hint).

There are a range of options, starting with a copy of Cascade Harvest Coalition's "Fresh" cookbook. At $20, this beautifully illustrated and smartly arranged little gem is a year-round companion to seasonal and local recipes, courtesy of our homegrown farmers, chefs and food writers. All proceeds will benefit CHC—order online; shipping and handling included.

How about a CSA (Community Support Agriculture) subscription to go with all those New Year's resolutions for healthier eating? Not only will you provide someone you love with all the benefits of farm fresh food, it's a great way to support local farmers and everything that entails. Download a directory of Puget Sound CSA's (1.2MB PDF).

Of course, farmers markets are always at the top of our list for holiday gifts - find markets open through the season. A new addition is Whidbey Island's Bayview Farmers Market, December 18, 10 AM — 2 PM.

Last, but not least, a membership to Cascade Harvest Coalition is always in style. Membership dues afford vital support; we rely on the communities we work in and community members to help sustain us as we address a broad spectrum of food system issues, support farmers, educate consumers and build healthy communities. For more information, see the website.

FRESH PICKS

FEATURED RECIPE: Kristen Schumacher's Chocolate Tart and Lopez Grown Blackberry Wine

When it comes to dessert, we never say no. And when we get to pair a gorgeous local wine with chocolate, we're definitely not leaving the table. This dessert is "extra delish" says Seattle based personal chef and cooking instructor Kristen Schumacher, when placed on a spoonful of Crème anglaise or with shaved chocolate, candied orange or whatever your creative cooking muse decides.

As for that gorgeous local wine, you'll want to try the new 2010 vintage of Blackberry Wine from Lopez Island Winery but hurry, because production is limited and they sell out quickly!

Chocolate Tart:

2 cups heavy cream

1 cup whole milk

20 oz. bittersweet chocolate, chopped

3 eggs

Short crust pastry tart shell (best homemade, but pie shell can be used), see recipe below.

Scald milk and cream in a heavy bottomed saucepan. Add chopped chocolate and mix to melt. Whip eggs and temper chocolate cream into it, one ladle at a time. Once all the eggs are incorporated, pour the batter into Pate Sucree shell, bake at 350° for about 30 minutes until set. Let sit at least 10 minutes, slice and serve.

Pate Sucree - All butter short crust pastry dough

2 cups flour

1/2 tsp. salt

9 Tbsp. cold butter cubed

2 large egg yolks

3 Tbsp. ice water

Using a food processor, add flour, salt, butter and yolks, and pulse a few times. Drizzle in ice water. Mix until dough is pulling away from bowl (about 20 seconds). Pour dough onto a sheet of plastic wrap. Knead only a few times to form a ball, pat into a disk, and chill at least 1 hour or overnight. If left in the fridge overnight, take it out and let warm up at least a half an hour. Roll dough out between two pieces of plastic wrap. Push into tart pan, blind bake 15 minutes at 350° degrees. Let cool before adding the tart contents.

When you're ready to tuck into that tart, try pairing with the new 2010 vintage of Blackberry Wine from our friends Brent Charnley and Maggie Nilan at Lopez Island Vineyards which Brent says is "delicious with chocolate."

This rich dessert wine was produced from 100% organic Wild Himalayan blackberries gathered from the hedgerows of Brent and Maggie's farm, and is like summer revisited—flavors of ripe wild blackberries, with a gentle sweet and crisp finish.

As they gather only enough berries to produce this wine every other year, it sells out quickly; you can order on the website or visit them at the University District Farmers Market in Seattle.

About Kristen Schumacher
A graduate from the Seattle Culinary Academy and the Quillisascut Farm School of Domestic Arts, as well as a cookbook contributor, Kristen Schumacher focuses on food that inspires her to cook seasonally and locally. She cooked in the Seattle restaurant scene until starting Heirloom, her own personal chef and private cooking class business. Contact Kristen at chefschu@gmail.com.