New Braunfels Herald Zeitung (Newspaper) - November 9, 2011, New Braunfels, Texas
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WURSTFEST FOOD AND FUN
Columnist Winter Prosapio writes from ttie front liries of mottierhood
Smugglin Snow Leopard
Things <ir(* starting to (hnnge arounrl here tor one ot th(> littlest ones in th(‘ tamify. By litllesf I nican, ot (oiirse, Snow Leo[)<ir(l.
Snow l c‘0|)<irf| is Mireyas stiitted anini.il lovcv. MfV lx*<'n part ot thf f.imilv since Wircva was ? years old. She walked into the rni'ga toy stori' with lier own nionev to s|)(>nd anti we sfH'nt two hours shop()ing.
()ti(' thing I adrnirc' about Mireya is sht>'s not ,i bar gain sho )per like m(‘. I ()tt(>n en( u[) with things [)(•( .Tuse they' w('re such a d('<)l, and then end up tossing them because the\ werf'n't all th.it great in the first plate iwhi( h is why they w(>re on sale). Mirc'va, on the otlier hand, onlv l)u\ s things she 1 ()V[ S.
It was true ('Ven at 5.
Snow' leopard imniedi-atel\ took his plac e at the* to[) ot the stutt<‘(l .inim.il ranks. He be( aine an hon est to goodness i.miiK mc-mber and was even bestow«! a g(M)fy nu knamc* by Daddv. It's the ultiniate rc‘( ognition ot his plat e ni the Prosapio f'anTilv lore' Sni >t 1 t'op.ud
(I'll sp.ire \ou tile rest ot our t.iniilv nit knanK's. Trust me, thev run along simil.tr iint's.i
Snow I t'opard h.is not made it to tlir rip old age ot () without a tf'W' St raIK'S .ind ... tiattenings, Mrs had tt> ha\'e a tew surgu ,il prot (> (luitN, kind ot th(' opposite ot liposutlion. At ont' point his arm was so Ivugged out that It hung limf)l\ at his side likt' a s( art. I ortunate Iv (ifammy was thert' with .) nc'edk' and thrt'ad and a bag lull ot ¡iillow stutting. It's ,1 testamt'nl to a little girl's devotion wht'n you've be('n literally com|)resst‘d bv lt)ve.
Snow leopard, unlike niost stuttt'd animals, has managed tt) snt\ik into St hool tor \ears, thanks to the ( aretui bat kpat k sekn -tjons by Mireya. Att(‘r all, an ('l('ment.iry' studi'nt doesn't lU'ed a large bat k[)at k, unless she's smuggling tn her Snow I t'opartl.
I his ye.vr things t hanged. Mireya is ont' of tlu* younger fourth gradt'rs, and most t)t th(' kids in her class are beyond stuited animal loveys. The st hool t)[)ted to start thanging t lasst's like tht'y do at the middle St hool, and this mt'ans she has to haul around actual St hoot stuit in her back-pat k. Which meant an additional bag was nt>eded to smuggle' HI Snow Lt'op-ard.
It was too muth. Within two weeks. Snow I t'opard was relegaft'ti to waiting in the tar until the encl of St hool. He seems resigned to tlie change, while I'm bit alarmt'd. Our littlest one is growing up. And I’m prc't-ty sure I'm not ready. Hut Snow Leo[)ard assures me it's f)art ot the proc ess.
No wondt'r she loves that spotted t at. He's a wise one.
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It was a novel idea that started 17 ycMFS ago - selling fried grc'cm pic kies at Wurstfest. Stephanie' Row-ell, president of New Braunfels Ke[)ublican Women at the time, had stopped at .1 small restaurant in Waxahachie with her family where' they werc' servc'd fried ()ickles as an appc'ti/er.
“Sfie brought one bat k and the owner of the rc’staurant told h(»r just to )lac t‘ it in hot grease to leat it uf). You don't want to eat them cold or h(*at them up in the mit rowavc'," said Bucky Smith, who works tlic' Nc'w Braunfels Republican Women's booth where the fried green pickles are servc'd.
That year, the booth servc'd Kvo but kets of pick-k's, mostly giving them away. Smith decick’d to c all the sn.K k "rrK'd Grc'en I’it kies" on the menu, bc'cause thc' rrtovie "Fried GrtH'n ToniatcK's" was po[)-ular at the* time.
rhis ()ast yc'ar, the' organization sold I ')0 fivc'-gallon but kets of picklc's.
Smith said thc' st'c ret to the' sutc t'ss of the' fried pic kk's w,is the tac t that the'y wt'rc' not pre-l)attt'reci,
"We place' the'm in a w.ish that we* usc'cl to make ourselvt'S out of ('ggs and c ornstarc li, but now we' buv It rc'acly made'. It just helps tht' flour stic k to the ()itkk's bi'ftc'r. The- picklt's are' just lightly ciustc'd with flour," she said.
Smith said the' [mness was a tt'dious one', but that IS gave the - hamlniiger dill slic ('s their grc'at t.iste.
"Sonic* pl.K C's serve prc' bre-aded fiie'd ()it kk'S, You t.m't t.iste the* )itklc‘ bc'c <u)se ot all tire )atter," Smith said. "We don't se.i-son our |)itkk's or .idd salt. It IS just the |)ickle and the flour."
Ihc' origin ot fried pick-k's is unc le.ir. Sourc es on the Well indicate' the k)otl spc'c iaity may have* started in the' 1‘KiOs, eithe'r in Arkansas or Mississippi.
Wurstk'st is known for its ( ic'rman tood, t(K)d on a Stic k (sue h as pork chop-on-a-stick) and it unic|uc'
Fried pickles are among the unique offerings at Wursftest,
Betty Taylor is a f-lerald-Zeitunq staff writer Contact her a! [email protected]
k)Ocl. The New Braunfels tvc'mng I ions ( lub h.is be'C'n serving f rit'd ()reos tor the' [).ist five years.
C'onnec tions this year was serving Kool-Aid Balls, which were getting rave* revK’ws.
Sc’ver.il organi/.ilions at Wursttc'St h.ive c ookbooks for s.de Jn( luding the Sophieriburg Muscuin \ Archives, N<-w Brauntels ( onservatic)n Soc it'fy and the' (ierman Amc'rican Soc ic'ty.
Fried Green Pickles
Nc'w Br.iuntels Kc'publi-tan Womc'n
Hamborqet dill ptcMe slices
2 cups of milk
Coil) starcli, to desired coiisisteiicv Flour, for coating pickles
New Brauntels Lvening Lions Club
4 cups of funnel cake mix 2 1;7 cups of water Oteos
Mix funne'l cake' mix with water. Roll < ookie-s in mix. Drop c ookic's into pe>anut oil hc'afed to iSO ck'gree's. Brown both sides ot cookies. Pull out cookie's <ind let dri[). Dust with ()owdere'd sugar.
Oram the pickles. Immense in ,i mix ot torn start ti .incl c'gg wash (a sm.iil .irnount ot corn st.ui h and a r.itio ot I egg to 1 ( ups of milk), lor wash, ( <111 also use Prc'-Dip Battc'r Mix,
Dr.iin ag.iin in a bowl for I to 2 minute's.
Pl.u (' in rc'gular flour and c oaf e.u h ot the* pic k-k's. loss some* more .ind kt'c'p flouring the pit kies. Pl.ice pic kies in heav\ duty baskc't or sitter. Shake otf exc c*ss flour, Di|) in [).in of warm oil to r(*movc' .inv ot thc* remaining flour from the pitkle. Ihis helps to kec'p floLir out ot the* dc'e'[)
fat tr\(*r ,)nd minimi/(*s c le.m-up ot thc* tryc'r,
1 ry in a ck't'p-fat fryer with the* tat tempc'r.ituK' at Ic'.ist ]""•> to 400 tiegrees .ind stir with .i wooden spoon to evenK cook the* ()ickle*s. i|f making these at home', Smith rc*commciids making sure* grc*asc* gels hot enough again bclore trying a st'coiui bate h.i Fry until the c olor of the* [)ickles IS a light to mc*di-um brown colt)r.
The*v need to be* < risp and riot sogg\. It soggy, retry tor a littk- longer pcri-ocl of time.
Lav out on paper towel .ind ic't dram.
Serve \\ ilh K.iin h dress ing and en|oy.
live Iried (ireen Pickle rc‘< ip<’ at Wursttc'st is bt*s! m.ide* Using dill pu kies thinlv sIk c'cI lecju.il to thc pi( kies on .1 h.imburg('r>.
( >tht*r j)i( kk' ila\ors ; ,in In* Lisc'd to satistv \our per son.il pfc'lereiic c Prc'p.ir.ilion .ind ( lean I p lip' ( ut .1 liash bag d( )Wn one* c*nd .ind pl.K c on the* ( ountc*r whcTC' \ou ar(‘ gtiing to pri'jiare pu k-les and tape it down. W'hen \ou are linish(“d, I Ic.in up l)v rolling up .tnd throw ing the pl.istit in the trash. It W ill save* time* ,ind a vvhol(' lot ot ('nt*rg\.
A foodie in the family? There’s a book for that
By Michele Kayai
For Tfie Associated Press
I vt*rybocK' knows at k'.ist one' — a pretc'ntious k)ocl ie who insists on troo-troo ingrc'dienfs, laborious tt»c h-nic clis
LI C'S and over the-top
Well, this ye.ir they're out ot lue k. Bee .luse 2011 was a year when cookbooks — even those by high-end .ind c c'lebrity chefs — went all homey and nostalgic. Which is good news fcir tfiose t)f us who don't want to garnish a Wc'einesday night dinner with hand harve'sted truf-tle-salmon roe kiam.
There were meatball books, tomes of rustic dishes, and rc'miniscc'nces on cooking your way back to chiidhoocF. The result'' There are plenty of choic es for those' of us who must blend the joy of cooking with the sometimc's crushing need to feed.
And that will make gift shopping for the food lovers in your life muc h easit'T. Here are' our suggestions;
For the hurried and harried
For the l)iisy took who hates the post-dinner t leanup, "FatifigWell Gne-Pot Metils" (Countryman
Prc'ss, JO I 1) offc'rs more than 100 reci[>es tor healthy, comforting food done in a smgk' vessel. From t lassit s suth as skillet-roaste*d chickt'n and gravy to inventive dishc's like* fenne'l-spiked barley risotto from the slow cooker and swe'C't-and-spity pt)rk in the* wok, the' l)ook helps familic's s[)t'nd more* time' at the* table than at the sink.
In many [ilates around the world, a tiressure ttK)k-er may bt' t ie only [lot .i family owns, And it's not sut h a bad idea. "The Easy Pressure ( ooker Cookbook" (( hronit le Books, 2011) serves up more than U)0 ready-in-minutes recipes, from l)aton and jotato soup to barbecued .brisket and vt'al stew with 40 c loves t)f garkt. It even makes dessert — think cht)tc)late m.irble c heese-cakc' and tasty breatl pud clings.
"(tK)k This Now" (Hypt*-rion, 2011) l>y lamc's Beard award-winning k)od writt*r Melissa ( lark features ht'arty, easy meals with pairings just unustial enc)ugh to keep things interesting. Rosemary-scented white beans meet farro, gr:illed sausages hud-dle with t elery root and
hazc*lnuts, and in the spring turr\ and coconut m.ikc' the'ir w.iy into tomato soup. Mote* than 120 inventive ret ipt'S take you from st'ason to season.
For the groupies
Cilit/ and glamour come home* this yc'ar .is cek'brity c hc'ts take to nesting. In his rem.irk.ibty c'.isy-fo-tollow "(A)oking in I veryclay Fng-lish" (Oxmoor House, 201 1), Fodd I nglish serves up rc'cl snapper and melon ceviche, wild mushroom couscous, tc'c|uila-braise'd short ribs, and, yes, chili. An c'ntire c h.iptc'r on tami-ly cooking otfc'rs kicl-[)k*asers, sue h .is butfc'rnut mac -and-cht't'se and t lassit pi/za.
Crab t akt's with gingt'rtxl gr.ipe'fruit might not sound much tike* your home cooking, but this is Tuesday night food k)r je*an-Ge'orgc's Vongerichtc'n. In "Home' cooking with Icwn-('it'orges" (C’larkson Potter, 201 I), gorgeous [ihotos illustr.ite rec ipes for dishes sue h as veal scalofipini with broctoli rabe and lavender, and almond caramelizt'd duck breasts with .imaretto jus. Maybe not wc'eknight stuff, but a riice book for leisurely
And what gift se'.ison would be com[)lete' wiflv out lamie Olivc*ri’
The* [)eri[)aft'tic British c hef's "Meals in Minuft*s" (Hypc'ritin, 201 I) ottc'rs rt*tipes k)r SO full me.rls dt'signc*d to take no more than .1 half-hour. Spinach feta pie* with two sal.ids .ind dt'ssert, mustard c hie k-c'n with scallopt'tl pot.itcK's, greens and a black torc'st affogato, and roast bc'c'f with b.iby [)o|)overs are .ill engineerc'ci to please busv.
lor the rc'.il c bet groupie*s on your list the* ont^ who don't c'vc'n c are* about the re*( ipc's thf're's "Mv l ast Su()per: Ihe Ne*\t ('ourse'' iRcKlak*. 201 n. In this se*c]ut*l to the 20i)7 bcK )k, tift> c hets inc luding joel Kobuc hon, Martt) f^ierre W'liitc', Ht'ston Blumc'nthal .ind David ( hang ic'vt'al what thc'\ would (*at tor their last mc*.il on t'arfh. iS()oilc*i .ik'rt: lom (Olic thio Wiints a t l.rm
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