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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Mar 11, 1997
Page
13
Beer makes its move from bar to kitchen with cookbooks like Cooking With Beer by Lucy Saunders and Famous Chefs and Other Characters Cook With Beer by Scott Griffiths and Christopher Finch.
Brochures highlight a three to four cheese course as an easy appetizer option for gatherings. The Return of the Cheese Course leaflet invites requests via mail to The American Dairy Association, Rosemont Illinois, and the Nutrition in a Nutshell brochure offers pistachio snacking tips available free from the California Pistachio Commission in San Francisco.
Mail order offers a 24 piece tin of chocolates from four makers Joseph Schmidt Neuhaus Lindt and Perugina. A portion of proceeds benefits the Starbright Foundation for seriously ill children and their families. Tin priced at 35 dollars plus shipping. Call 1 888 224 6248.
Enjoy Irish baking with simple breads scones and sweets ideal for St Patrick’s Day. Recipes include soda bread baked on a sheet wrapped in a towel for freshness gingered cut-out oatmeal cookies and an Irish Fruit Bread variant flavored with cinnamon raisins and dried apricots.
A simple currant scone recipe blends flour sugar baking soda and salt with chilled butter then currants. Egg and buttermilk are folded in, the dough forms a 7 inch round disk baked to golden triangles.
A traditional soda bread recipe uses 4 cups all purpose flour 12 teaspoons baking soda 1 tablespoon sugar 13/4 cups buttermilk and 1 cup seedless raisins. Mix dry ingredients cut in butter then stir in raisins add buttermilk form soft dough shape into 7 inch disk bake 40 to 45 minutes until golden and hollow sounding. Makes 1 loaf.
The article notes National Nutrition Month is March with the theme All Foods Can Fit. Amy Lukas RD LD of HACAP WIC Cedar Rapids writes that fad diets promote quick weight loss but fail up to 95 percent of the time, urging proper food selection, preparation, and meal planning.
A twist on corned beef and cabbage with Dijon glaze. Simmer brisket in water until tender, brush with honey orange glaze and broil. Serve sliced with cabbage, red potatoes, green onions, horseradish, butter drizzle, and soda bread.
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