Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 23, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Extra Sauce: Companion’s Josh Allen enters bread battle to compete in World Cup of Baking

October 22nd, 2014

Every four years, the world goes wild for international competition. Participants train endlessly, all vying for the chance to represent their countries on the grandest of stages. No, we’re not talking about the Olympics or the World Cup. We’re talking about a more delicious and mouthwatering sport: the World Cup of Baking, or the Coupe du Monde de la Boulangerie.

The top three bakers from each country’s team will gather in Paris in March 2016 to be judged on bread, Viennese pastries, a savory sandwich presentation and an artistic piece. But before they go head-to-head in international competition, they have to make their national team. St. Louis’ own Josh Allen, owner of Companion, is one of 15 bakers fighting for a coveted spot tomorrow and Friday, Oct. 23 and 24, at the next round of competition in Providence, Rhode Island. If selected, Allen will be the first St. Louis baker to compete in the World Cup.

Since August, Allen has spent nearly every Friday at the Ladue Companion Cafe from 8 a.m. to 4 p.m., elbow-deep in dough, testing new recipes and learning along the way. We popped by one of his final practice sessions to get the inside look at how a baker prepares for the tryout of a lifetime.

Allen is required to present five types of bread: a traditional and decorative baguette, a sourdough-based option, a nutritional loaf, and two freestyle breads of his creation. All five must be completed in eight hours and match precise weight and shape requirements.

 

102214_Companion_G-A_01

 

Since the judges will taste the bread straight from the oven, Allen has changed his usual methods, which focus on preparing bread consumed 12 hours later. “(I) found that the amount of thyme or rosemary has to be cut way back because it’s so floral initially,” Allen said.

Allen wanted to create breads that stand alone, almost as a meal. Each bite should be a sensory overload, he explained.

 

102214_Companion_K-N_02

 

The nutritional bread (pictured below), which contains more than 50 percent whole-grain flour, has the comforting aroma of chamomile dust. Mixed throughout the dough are quinoa and wild rice, as well as sweet-tart, crunchy pomegranate seeds.

 

102214_Companion_X-209_03

 

The classic baguette (below) is Allen’s favorite.

 

102214_Companion_Q-139_04

 

Allen elevated the average sourdough (below) by using semolina flour studded with fennel and sesame seeds and brown butter to gild the lily.

 

102214_Companion_227-U_05

 

The first freestyle bread (below, left) is an ode to fall: chunks of apple and toasted walnut are folded into a thyme- and apple cider-infused rye dough topped with barley for crunch. He kicks up the heat with his second freestyle bread (below, right): an airy polenta bread with briny green olives, aromatic rosemary, bright orange zest, and a zip of red pepper.

 

102214_Companion_M-195_06

 

Allen expects to hear the results of this round in two weeks or so. If he succeeds, he will move to the final round of competition in March 2015, when the top three compete again to earn the coveted bread baker slot on the three-person team. “I’m as ready to go as I can be,” Allen said the day before competition. “There’s no telling what will resonate with the judges … I’m very excited about it. It’s been a great experience, but it’s been enough work that you want to do well.”

Spencer Perinkoff blogs at Whiskey and Soba

-story and photos by Spencer Pernikoff

Budget Crunch: 10 delicious dishes and sweet deals to try right now

October 21st, 2014

Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

102114_BudgetCrunch_01

 

1. They are literally paying it forward at Rise Coffee House in The Grove. The Coffee for the People free board is an array of cup insulators tacked to a bulletin board. Each one offers a free drink – for the right person. For instance, a customer can purchase pay for and write on the insulator “bottomless cup for anyone job-searching,” orffering liquid refreshment for the beleaguered soul who finds and redeems it. More ambiguous designations include things like a free cup “for a short poppy amongst the tall ones.” It’s a nice way to spread a touch of kindness and good karma.

 

2. Dessert for less than a dollar? That’s right in this cheapskate’s wheelhouse. Hyde Park’s Sun Cafe & Market offers peanut butter bombs for a meager 50 cents each. These cute little jawbreaker-sized guys taste like extra-dense, moist peanut butter cookies.

 

3. Pumpkin-flavored foods of autumn, you may have just met your match. The Patch Burger at Stacked is ground chuck topped with bacon, goat cheese and sweet potato puree that was braised in Ferguson Brewing’s Pumpkin Ale. Can hamburger and pumpkin be friends? The Patch Burger is the October Burger of the Month at Stacked, so you have just a two more weeks to try it out.

 

102114_BudgetCrunch_03

 

4. Building your own sushi roll is a tech-filled good time at Flying Rolls. You choose the roll size, wrap, protein (crab, tuna, yellowtail, etc.), rice (white or brown), veggies and sauce (eel sauce, orange sauce, lemon mayo, etc.) and punch it all into the touchscreen kiosk in the dining room. The sushi chef behind the counter makes it to order for $7 to $9.

 

5. I Scream Cakes’ Kerry Soraci is having fun with fall. New beer-based autumn flavors of ice cream at the shop include Butter Pecan Ale made with Ferguson Brewing’s Pecan Nut Brown Ale and brown butter. Goat Figure is a mix of pumpkin ice cream made with Schlafly’s Pumpkin Ale and pumpkin puree, plus Baetje Farms goat cheese and a citrus-fig swirl. Chocolate Milk Stout Ice Cream incorporates 4 Hands’ Chocolate Milk Stout and a caramel swirl. They’re $2.69 for a cone at I Scream, but you can order them a $6 flight of four mini waffle cones at the St. Louis Brewers’ Guild Harvest Festival at Lafayette Park Nov. 1 or the Ballpark Village Brew Fest Nov. 8.

 

102114_BudgetCrunch_04

 

6. We like the prices of the new no-frills breakfast items at the United Provisions’ Dining District – and the mix-and-match options. You might try an egg sandwich, picking from various cheeses, meats, tomatoes, spinach, etc., on a bagel, croissant or biscuit, starting at $2.50. They also have “eggs in a basket,” two over-easy eggs on toast ($4), biscuits with sausage gravy ($5), biscuits with a pomegranate butter ($4) and a full selection of coffee drinks. Breakfast is served from 7 a.m. to 11 p.m. Monday to Friday and 7 a.m. to 2 p.m. on weekends.

 

7. Drinking margaritas is dangerous. One is a muscle relaxer; two are an invitation to board the fun train to parts unknown. They’re that much harder to resist down at Margs for a Mission at Hacienda Mexican Restaurant. Every Monday, the capacious eatery’s newly renovated margarita and tequila bar donates $1 from every margarita sale and $5 from every cocktail pitcher sale will be given to the Make-a-Wish Foundation. Also on Mondays, dig into $2 street tacos to soak up the booze.

 

102114_BudgetCrunch_02

 

8. The new Happy Hour Madness at Central Table includes some sweet deals. From 4 to 7 p.m. Tuesdays through Fridays, flights of three beer tastes or three wine tastes are $5. Half-off happy-hour treats include full-size, shareable portions of mussels ($6.50), calamari ($6), Margherita pizza ($6), meatballs ($4.50), prosciutto and burrata on warm flatbread ($4.50), and blistered shishito peppers with ponzu sauce and black sesame seeds ($4.50).

 

9. Other pumpkin coffee drinks bow down before the Baked Maple Pumpkin Latte ($3.75 to $4.75) at Kaldi’s. That’s because the local roaster uses real baked pumpkin puree and steams it with cinnamon, maple syrup, cinnamon syrup and milk for an authentic pumpkin experience. It’s topped with whipped cream and fresh-grated nutmeg, and it’s available at all Kaldi’s locations.

 

10.There are plenty of wine shops that pour free samples, but Vino Gallery is half wine shop, half art gallery, so you can ogle artsy stuff while you sip. Every Saturday from 11 a.m. to 10 p.m., the CWE shop pours three or four different bottles for complimentary tastings. (Pinot noirs find their way to the tasting table often during fall.) While you’re ogling, ask to see the cool Coravin wine opener, which uses a hollow needle and argon gas to remove wine from bottles without actually opening it, leaving its character intact for next time.

Harvest Festival 2014

October 20th, 2014

St. Louisans turned out in droves to celebrate Harvest Festival at Laumeier Sculpture Park on Sunday, Oct. 19. Check out all the fun from this gorgeous fall day!

 

 

Meatless Monday: Veggie Hash

October 20th, 2014

102014_meatlessmonday

 

This Meatless Monday, eat your veggies in a quick-cooking medley of Brussels sprouts, spinach and new potatoes sauteed in a touch of olive oil. As with all hashes, an egg is always a wise choice, whether over-easy, fried or poached. Get the recipe for this quick vegetarian meal here.

 

-photo by Greg Rannells

 

 

By the Book: Michael Ruhlman’s Poached-in-a-Bag Egg Sandwich with Caramelized Onion and Roasted Red Pepper

October 18th, 2014

101814_btb_cover

 

I love eggs. In my opinion, few things can’t be improved with the addition of a golden runny yolk, no matter how tired the trend may be. It’s my go-to protein for breakfast (and often for dinner, too), yet Michael Ruhlman’s love for eggs makes mine look like pure indifference. In fact, the prolific culinary writer (who will visit St. Louis for a Celebrity Chef Series dinner Nov. 20) penned a cookbook entirely dedicated to this essential ingredient: Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.

Enter the egg flowchart. To better document all the ways an egg could be used, Ruhlman created a massive diagram that breaks down its seemingly infinite preparations. Is it cooked whole or separated? In the shell or out? Are you making a batter or a dough? Whipping a meringue or binding meatballs? The flowchart is so large, it can’t even fit on a two-page spread of Egg. Instead, it comes as a 5-foot poster folded neatly in the back of the book. It’s so comprehensive (and beautiful), I wanted to frame and hang it in my kitchen for inspiration. With all the options presented in this book – from seafood roulade to marshmallows to an ale and rum flip – I chose one of my favorite egg presentations: a poached egg sandwich.

I know, egg sandwiches are not exactly earth-shattering. After all, nearly every fast-food joint around has some form of egg-sausage-cheese combo for breakfast. But few recipes highlight the natural flavor of an egg better than breakfast dishes, and the technique Ruhlman used to poach the eggs intrigued me.

 

101814_btb_03

 

Perhaps 25 percent of my poaching attempts succeed. Somehow, I manage to keep the whites tight, not puncture the yolk and transfer it to a plate with a semi-cooked center. Then, my next egg fails miserably. Ruhlman covers the traditional poaching technique, but he also shared a second, far simpler, method. Just pop the egg in a zip-close bag and let it poach without actually touching the simmering water. Though I’d heard of this method before, temperature and times varied wildly and I’d never actually attempted it. But if anyone could help me get it right, it’s Michael Ruhlman.

 

101814_btb_04

 

The process is simple enough. While the water comes to boil, add a few drops of olive oil to a sandwich-sized zip-top bag and smush the plastic to spread it around, making sure to get the oil into the corners. Then, crack the egg into a small bowl and gently slide it into the bag, working it into a corner so it looks like a mini pastry bag. Twist it closed and seal with a zip-tie (or if you happen to cook at the Sauce office, a paper clip). Plop the eggs into the simmering water, set your timer for 4 minutes and be patient. I found that occasionally turning the bags to rotate the eggs helped them poach more evenly.

 

101814_btb_05

 

When the timer rang, the eggs slipped out of the plastic and came to rest gently on top of my English muffin. Granted, they weren’t as pretty as you’d find at brunch around town – the whites were a hilarious conical shape, like my sandwich wore a hat. Still, I’ll take perfectly cooked (if awkwardly shaped) over my pot of over-boiled egg whites any day. Bring on the Benedicts!

 

101814_btb_02

 

As for the rest of the sandwich, it’s a classic but perfect combination. Always use an English muffin over toast (“… the holey crumb helps catches the yolk when you bite into it,” Ruhlman said) and add a splash of white wine vinegar to make the caramelized onions and peppers sing. Forget the sausage, cheese and bacon. When you have a perfectly oozing golden yolk and sweet caramelized onions and peppers, you don’t need anything else.

 

101814_btb_06

 

Poached-in-a-Bag Egg Sandwich with Caramelized Onion and Roasted Red Pepper
4 servings

4 tsp. extra-virgin olive oil
4 eggs
1 tsp. butter, plus more for the English muffins
½ onion, thinly sliced
1 red bell pepper, charred black over a glam or under a broiler, then peeled and diced
Salt and freshly ground black pepper
¼ tsp. red or white wine vinegar
4 English muffins

• If you wish to cook your eggs ahead of time, bring a medium pot of water to a simmer over high heat, then reduce the heat so that water is gently simmering; prepare an ice bath (half ice, half water). Put 1 teaspoon olive oil into each of 4 small plastic bags, then crack an egg into each bag. Twist each bag closed and secure it with a twist-tie. Lower the bags into the simmering water and cook 4 minutes. Transfer the bags to the ice bath and put the whole thing in the refrigerator until you’re ready to serve. At that point, return the bags to simmering water for 90 seconds to reheat before serving.
• When you’re ready to prepare the sandwiches, heat the butter over medium heat and saute the onion gently till nicely browned and caramelized, 15 to 20 minutes. Add the red bell pepper to reheat, season to taste with salt and pepper, and then add the vinegar.
• Toast and butter the English muffins.
• If you haven’t made the eggs ahead of time, cook them now as described above. Divide the onion-pepper mixture among the four muffin bottoms. Place a cooked egg on each – they will slip easily out of their oiled bags. Season the eggs with salt and pepper and top with the muffin tops. Serve immediately.

Reprinted with permission from Little Brown and Company

What’s your favorite way to use an egg and why? Whole and fried? Separated and baked or whipped into a meringue? Scrambled into an omelet? Tell us in the comment section below for a chance to win a copy of Egg.

The Scoop: Cooper’s Legendary American Pub opens in St. Charles

October 17th, 2014

101714_Coopers

 

The heat is rising in St. Charles as Cooper’s Legendary American Pub settles in downtown. The new eatery opened Tuesday, Oct. 14 at 140 N. Main St., replacing Eros Eclectic Greek Taverna, which closed Aug. 18. First-time restaurant owners Bill and Jeanne Komlose and Lori Schneider took over the space and introduced a new menu that gives new meaning to the term hot wings.

“We’re bringing out the wings and setting them on fire right in front of the customer, flambé style,” Bill Komlose said. In addition to this firey dish, Cooper’s will offer other “elevated bar food,” including a white cheddar mac-n-cheese topped with fried spinach, shrimp poached in a Guiness broth and burgers topped with custom butters. Whipping up this new pub grub is 20-year-veteran chef John Nunley, who Komlose said essentially came with the building. Nunley was the chef at Eros for the last two years and agreed to man the helm at Cooper’s. Joining him as sous chef is Le Cordon Blue graduate Patrick Kelley.

A full bar features 11 beers on draft, including local favorites like Urban Chestnut and 4 Hands, as well as more options in bottle. Patrons can also choose from an evolving wine list and full liquor selection. Cooper’s can seat 50 inside and another 40 on the patio, a key factor point when they owners chose the space. “What sold me on this place was the patio,” Komlose said. “People say it’s the best patio on Main Street. It is well landscaped and has great river views.”

Cooper’s Legendary American Pub is open Monday and Tuesday from 11 a.m. to 11 p.m., Wednesday through Saturday from 11 a.m. to 1:30 a.m., and Sunday from 11 a.m. to 9 p.m.

Tweet Beat: The week’s best tweets from #STL foodies

October 17th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

101614_tweetbeat

 

schlaflybrewer
Man what I wouldn’t give for a @Schlafly #beer to go with this. #NYC

https://twitter.com/schlaflybrewer/status/522465109785202688/photo/1

MurdarioStomp
someones asian food smells far better than my pbj #starving and now i am craving bahn mi so #A4 #currytofu #amazing #vegan

theandyhille
let’s all congratulate @jonathanmoxey on his promotion to the position of train conductor for @PerennialBeer!

LigayaFigueras
Phil Marshall headed to @beardfoundation house for @cookingkid @thelibertinestl dinner on Fri. He’s such an insider. http://www.saucemagazine.com/blog/?p=35238 

SeanCollinsSTL
“…like a fat kid loves cake.”  @Chouquettestl @SimoneFaure https://twitter.com/SeanCollinsSTL/status/522417180814479360/photo/1

nhereford
Everyday at 4 pm cst; @nichestlouis we taste the whole entire menu. #thecarnage show far https://twitter.com/nhereford/status/522134564546695168/photo/1

dparseliti
R&D night at @thegoodpiestl with @jayeedoubleeff . Down the rabbit hole we go.

oliostl
“This is my third chicken of the day. I’ve been eating chicken since I walked through the door. Look at me! I look like a chicken!” #chefben

Think you should be on this list? Follow us and let us know @saucemag

Raise your voice: Nominations open for James Beard Awards

October 17th, 2014

031813_jamesbeard

 

Calling all opinionated St. Louis foodies! The prestigious James Beard Foundation has put out a call to the public, requesting nominations for its annual awards. Here’s your chance to call out your favorite chef and restaurant. Click here to register and nominate. Don’t delay – submit your culinary nods before Dec. 31, 2014.

St. Louis is no stranger to the James Beard Foundation. In fact at this very moment, St. Louis is heating up the kitchens at the James Beard House in New York City. The Libertine executive chef and co-owner Josh Galliano cooks there tonight, Oct. 17. Though you can’t grab a seat at that esteemed table tonight, you can pull up a seat at The Libertine bar starting at 5 p.m. for a special happy hour where guests can watch Galliano in action on a live-stream from the James Beard kitchens.

St. Louis made waves on the JBFA stage earlier this year, too. Kevin Nashan, chef-owner of Sidney Street Cafe and the newly opened Peacemaker Lobster & Crab Co., and Gerard Craft, chef-owner of Niche Food Group (including Niche, Pastaria, Taste and Brasserie) were both finalists in the Best Chef: Midwest category.

 

 

 

The Weekend Project: Halloween Candy

October 16th, 2014

101614_TheProject_01

 

When the Sauce editors suggested DIY Halloween candy for this month’s project, I almost went into a Pinterest meltdown. Dan and I love to cook, but homemade candy is one challenge we have intentionally avoided for more than a decade, thanks to one nightmarish incident years ago.

My mom and I used to make Christmas candy when I was kid, and it was a fun holiday tradition I took up again as a young adult. I was just starting out with very little money, so making English toffee and pecan pralines seemed the perfect, personalized Christmas presents. That is, until the year the candy curse struck.

Suddenly, it didn’t matter what new candy thermometers I purchased or what fresh ingredients I bought, my candy never finished with the right texture. The first batch of toffee never hardened; the next batch burned despite my careful attention. Even the pralines failed! Instead of creamy, maple meltaways, I had gloppy maple goo that would have worked better as slime to gross out trick-or-treaters. I was so frustrated that I never made candy again.

Until now. The gauntlet was thrown, so Dan and I resolved to master a couple of candy recipes easy enough to conquer in a weekend and tasty enough to dazzle even the pickiest young ghouls. While you can’t exactly give out homemade candy to those costumed goblins at your door, these make for fine homemade fare at your Halloween party.

 

101614_TheProject_03

 

The “All for One and One for All Bar” is a riff on Dan’s favorite commercial candy bar (guess which), the only one he actually eats at Halloween. Chocolate encases this cheater’s version of nougat, a simple mixture of melted marshmallow cream and chocolate that comes together in a cinch. The key to this recipe is high-quality chocolate, as its simplicity highlights the quality of the ingredients. You may have to practice to get your glazing technique down (make sure that nougat is very frozen so it doesn’t melt in the hot glaze), but don’t sweat the details – eating the mistakes is part of the fun!

This taffy recipe proved the greater challenge. The first batch worked beautifully, but when our photographer Michelle Volansky came to shoot the process one rainy day, the taffy failed miserably. After further research and slight tweaks to batches three and four, the recipe was finally victorious, and the failed taffy taught me what to look for in a bad batch.

 

101614_TheProject_04

 

Pulling taffy is an easy process that simply takes patience and maybe a partner to save your arms. Just grasp the ends and pull it into long ribbon, then fold it half and pull again. Continue for at least 10 to 15 minutes, until the taffy has a satiny texture and begins to form ridges. The idea behind pulling taffy is to aerate the candy; you’ll actually see it lighten in color as more air is incorporated. It’s done when it achieves a lighter shade and holds it shape.

 

101614_TheProject_05

 

Taffy will roll into your desired shape, but if left unwrapped, it oozes back into a Flubber-like pool. If you’re struggling to roll the taffy into a rope, let it rest on the greased cookie sheet to cool for a few minutes while you work with another piece. Away from the heat of your hands, the taffy will be more malleable and easily rolls into a rope for slicing.

These recipes are a cost-effective treat for your family or a unique activity to do with friends. We hope you enjoy pulling pumpkin pie taffy or dipping your own candy bars as much as we relished vanquishing our haunted candy past.

The Gameplan
Day 1: Make the chocolate candy bars.
Day 2: Make the taffy.

The Shopping List*
2½ cups (15 oz.) Ghirardelli milk chocolate chips, divided
7 oz. jar marshmallow cream
1 cup corn syrup
3 Tbsp. cornstarch
2¼ tsp. ginger
2¼ tsp. nutmeg
1 29-oz. can pumpkin purée
1 14-oz. can sweetened condensed milk

*This list assumes you have milk, canola oil, butter, salt, sugar, eggs and cinnamon. If not, you will need to purchase these items, too.

 

101614_TheProject_06

 

The “All for One and One for All” Bar
Makes about 30 bite-sized pieces, or 20 “fun-size” bars

2½ cups (15 oz.) Ghirardelli milk chocolate chips
7 oz. jar marshmallow cream
1 to 2 Tbsp. milk (2 percent or whole)

● Line the bottom and sides of a loaf pan with parchment paper.
● In a microwave-safe bowl, microwave ½ cup chocolate chips on high 20 to 30 second bursts, stirring until completely melted. Pour the chocolate into the bottom of the loaf pan and use a rubber spatula to spread gently into an even layer.
● In another microwave-safe bowl, melt the marshmallow cream and another ½ cup chocolate chips on high 30 to 45 seconds, until the chocolate softens in the cream. Stir well to combine and pour it over the chocolate, using a rubber spatula to spread gently into an even layer. Freeze the loaf pan until the chocolate is set, 20 to 30 minutes.
● In a microwave-safe bowl, microwave another ½ cup chocolate chips on high 20 to 30 second bursts, stirring until completely melted. Remove the loaf pan from the freezer and pour the melted chocolate over the hardened marshmallow cream, using a rubber spatula to spread gently into an even layer. Freeze again to set, another 15 to 20 minutes.
● Meanwhile, prepare the chocolate glaze. In a narrow coffee mug, microwave the remaining 1 cup chocolate chips and 1 tablespoon milk on high in 20 to 30 second bursts. Stir until the milk is completely incorporated and the chocolate is thin enough to glaze the bars. Add another 1 tablespoon milk if needed to thin the glaze. Set aside.
● Line a baking sheet with parchment paper and remove the loaf pan from the freezer. Lift the parchment paper to remove the candy bar from the loaf pan and place it on a cutting board. Use a sharp knife to cut the candy bar into 1-inch slices, then cut each slice in half. Stab a mini candy bar with a fork, dip it into the milk chocolate glaze to coat and place it on the baking sheet to set. Gently remove the fork and repeat until all the candy bars are glazed.
● Candy bars will keep several weeks in an airtight container at room temperature.

 

101614_TheProject_07

 

Pumpkin Pie Taffy
Makes about 50 1-inch pieces

Canola oil for greasing
1 cup corn syrup
3 Tbsp. cornstarch
1 Tbsp. butter plus more to grease
1 tsp. kosher salt
½ cup water
1 cup sugar
3 Tbsp. pumpkin pie filling* (recipe follows)
5 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg

Special equipment: a candy/deep-fry thermometer

● Grease a 9-by-12-inch rimmed cookie sheet with canola oil.
● In a medium heavy-bottomed pot, bring the corn syrup, cornstarch, butter, salt, water, and sugar to boil over high heat, stirring from time to time, until the mixture reaches 260 degrees (hard ball stage). Remove from heat and stir in the pumpkin pie filling, cinnamon, ginger and nutmeg. Pour the taffy onto the greased cookie sheet and let cool until it is easy to handle, at least 10 to 15 minutes.
● Use a sharp, greased knife to divide the taffy evenly into 5 pieces. Lightly grease your hands with oil or butter and roll 1 piece into a ball, then pull it a few inches, fold over and pull again. Repeat for 10 to 15 minutes, until the taffy has a satiny texture and begins to form ridges. The color will lighten and the taffy will hold its shape when done.
● Roll the taffy on the greased cookie sheet into a rope 1 inch in diameter. Cut the rope into 1-inch pieces using buttered scissors or a sharp knife. Roll each piece of taffy into a sphere.
● Place each piece in center of a 2-by-4-inch piece of parchment paper, wrap and twist to close, or cut a 6- to 8–inch piece of parchment paper and place a piece of taffy in the center. Tightly wrap the parchment around the sphere and twist to make a “ghost,” dotting the sphere with marker to make eyes and a mouth. Repeat the pulling and cutting with the remaining taffy until all the candy is wrapped. Taffy will keep, wrapped, at room temperature for several weeks.

 

101614_TheProject_08

 

Pumpkin Pie Filling
Makes 2 9-inch pies

● In a large mixing bowl, thoroughly combine 1 29-ounce can pumpkin purée, 1 14-ounce can sweetened condensed milk, 2 eggs, ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon nutmeg and ¼ teaspoon ginger.

*Doctoring canned pumpkin makes for a phenomenal pumpkin pie filling. Use what you need for the taffy, the bake the rest with a simple crust for a third Halloween dessert. Get the recipe for a basic pie crust here.

 

101614_TheProject_02

 

-photos by Michelle Volansky

Drink This Weekend Edition: Perennial and New Belgium’s Salted Belgian Chocolate Stout

October 16th, 2014

101614_dtwe

 

Collaboration beers between St. Louis brewers are nothing new, and we’ve been fortunate enough to try a number of tasty beverages brewed between friends. However, Perennial Artisan Ales recently took collaboration to a new level by partnering with craft beer industry veteran, New Belgium Brewing.

This brew came about thanks to the friendship between the Perennial crew and New Belgium’s Lauren Salazar, who happens to be a fan of Perennial’s stouts. It makes sense, then, that the partnership resulted in the Salted Belgian Chocolate Stout, part of New Belgium’s Lips of Faith series. To put the craft beer giant’s size – and the collaboration’s significance – into perspective, New Belgium produced more of this one beer than all the beer Perennial makes in a year.

Salted Belgian Chocolate Stout pours as a rich, pitch-black masterpiece with a head that puts off the delicious aroma of baker’s chocolate and dark fruit esters. The creamy mouth feel makes this beer a decadent treat, and the slight salty touch complements the sweet chocolate, a combination that sets your taste buds firing. Weighing in at 9 percent ABV, this one is sure to keep you warm this fall and winter.

Salted Belgian Chocolate Stout can be found at most beer bars and bottle shops, along with the tasting room at Perennial. In addition, you can hang out with the fine folks who collaborated on this beer tonight, Oct. 16 at SoHa from 4 to 6 p.m. and at Bridge from 7:30 to 9 p.m., where they’ll pair small plates with beers from both breweries. Tomorrow, Oct. 17, Salazar and Perennial brewmaster Phil Wymore will hang out at iTap’s Central West End location from 3 to 6 p.m.; join them to try a number of New Belgium and Perennial beers, including this fantastic new collaboration.

Eric Hildebrandt is the moderator and ambassador for STL Hops. Find him on Twitter at @EricSTL6.

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, 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