As a benefit to all our members, we send monthly newsletters with current topics, upcoming meetings and member news. Here are some of the longer articles that we have recently featured in the newsletter.
If you have any questions about membership or being featured in the newsletter with some important news, please reach out to our chapter admin, Tanya at email@example.com.
JUNE 2022 NEWSLETTER
RHUBARB KETCHUP RECIPE
This recipe was printed in the Spring 2011 issue of Edible Twin Cities magazine and credited to the Bethlehem Lutheran Church youth group in Lanesboro, Minnesota. Lanesboro is the Rhubarb Capital of Minnesota by proclamation of the Minnesota State Legislature in 2008. Lanesboro is home of the annual Rhubarb Festival on the first Saturday of June.
5 c. diced fresh or frozen rhubarb
3 c. finely chopped onions
1 c. white vinegar
1 c. packed brown sugar
1 c. granulated sugar
1 can (28 oz.) petite-diced tomatoes and juice
2 tsp. salt
1 tsp. ground cinnamon
1 Tbsp. pickling spices, tied in cheesecloth or placed in a non-reactive tea ball
Mix all ingredients together in a large, non-reactive saucepan. Bring to a boil, stirring frequently. Reduce the heat and simmer approximately 2 hours or until the mixture is thick, stirring as needed. Remove the pickling spice; discard. Cool the ketchup mixture to room temperature. Divide the mixture among covered containers and refrigerate. OR ladle into hot, sterilized jars; top with sterilized lids and bands. Process in boiling water bath for 15 minutes, following standard procedures https://nchfp.uga.edu/. Makes about 3 cups.
LEMON-FILLED THUMBPRINTS RECIPE
From the Pillsbury Complete Book of Baking cookbook
½ cup sugar
1 cup butter, softened
1 teaspoon vanilla
2 egg yolks
2 ¼ cups all-purpose flour
1 teaspoon baking powder
3 tablespoons powdered sugar
1 recipe Lemon Curd (below)
In medium bowl, beat sugar, butter, vanilla and egg yolks until light and fluffy. Gradually add flour and baking powder; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 350°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 350°F. for 11 to 14 minutes or until light golden brown around edges. Cool completely. Sprinkle cookies with powdered sugar. Spoon about ¼ teaspoon Lemon Curd into indentation of each baked cookie. Store cookies in refrigerator.
Makes 3 ½ dozen cookies
1 egg, beaten
½ cup sugar
3 teaspoons grated lemon peel
1 ½ teaspoons cornstarch
¼ teaspoon salt
3 tablespoons lemon juice
1 tablespoon butter
In medium saucepan, combine all ingredients. Cook over low heat until smooth and thickened, stirring constantly. Cool filling slightly.
MAY 2022 NEWSLETTER
2021 MINNESOTA STATE FAIR GRAND CAKE SWEEPSTAKES WINNER RECIPE
Class 1038 White Two-Layer Cake Winner Candace Freeman from Melrose, MN
Source: Food Network Magazine/September 2018
14 tablespoons unsalted butter, at room temperature, plus more for the pans
2 1/2 cups cake flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups sugar
2 teaspoons pure vanilla extract
1 ¼ cups whole milk, at room temperature
4 large egg whites, at room temperature
Preheat the oven to 350°. Butter the bottom and sides of two 9-by2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment paper. Flour the pans and tap out the excess.
Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium-high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium-high and beat until smooth and glossy, 30 seconds to 1 minute.
Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
Lemon Curd (for filling between the cake layers)
2 large egg yolks
1/4 cup + 1 tablespoon sugar
1 1/2 fluid ounces fresh-squeezed lemon juice
2 tablespoons softened butter
1 teaspoon lemon zest
In a heavy saucepan, beat the yolks and sugar until well blended. Stir in remaining ingredients, except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats a wooden spoon, but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from heat, stirring constantly, to keep from boiling. When the curd has thickened, remove from heat and stir in the lemon zest and cool. Pour into an airtight container. The lemon curd will continue to thicken while resting and chilling in the refrigerator.
Vanilla Buttercream Frosting
1 cup butter, softened
3 cups powdered sugar, sifted
¼ teaspoon table salt
1 tablespoon vanilla extract
4 tablespoons heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add the powdered sugar and turn mixer to lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add salt, vanilla extract and heavy cream. Beat on high for 3 minutes.
February Member News
FEBRUARY 2022 NEWSLETTER
MY (ALMOST) DRY JANUARY, by Genie Zarling, continued
Week 2: January 10-16
This week I was more determined and better prepared.
My husband placed an order for 2 6-packs of Athletic NA beer. They have several styles including IPA’s, a golden ale, a lager, and a stout. I stopped at France 44 and picked up a bottle of Töst Sparking Rosé, a bottle of Seedlip Garden 108 alcohol-free spirit, and some Elderflower Tonic water.
I worked most of that week and it was difficult to tell if I felt better having abstained from Happy Hour and/or wine with dinner.
Sunday morning I woke up early to make a hearty oatmeal breakfast before my husband and I ventured out to go cross-country skiing at Baker Park. Maybe it was the oatmeal but I did feel more alert and energetic.
Week 3: January 17-23
After my brush with COVID during Week 1, I decided to take Weeks 3 and 4 off of work. Each morning I woke up feeling pretty refreshed and not fuzzy. (My eyes seemed brighter too.) I was sleeping well, for the most part, having interesting dreams, which I think is a sign of deep sleep. We hit the ski trails again and I felt really good except for that killer hill called “The Wall” about midway through the trail that we like to ski.
On Wednesday night, I enjoyed a Hazy NA IPA with a Mexican bowl AND skipped my usual glass of wine for Zoom Book Club. I sipped some of the Töst rosé while preparing Pesto Pasta on Friday night. The rosé is tasty but too sweet for my palate.
Sadly, I am not loving the Seedlip Garden 108. They have 3 blends and this was the only variety left on the shelf. (Perhaps I should’ve known better.) It is very cucumbery! Cucumbers are one of my favorite salad vegetables but the essence of cucumbers is not my first choice in a beverage. Maybe I would like a faux Martini, ice-cold Seedlip Garden 108 with a splash of lemon juice and a green olive, or maybe a spicy dill pickle.
Week 4: January 24-31
With the end in sight, the final week looks and feels easier. I’ve learned to pick menus that don’t scream out for a glass of wine. The occasional dish of Dulce de Leche ice cream is a small and delicious reward for sticking with the plan. Change is good but often challenging.
Dry January will end a day or two early when my husband and I celebrate the 40th anniversary of our first date. We met on a blind date at the Walker and plan to toast to the next 40 at the Ice Bar at Cardamom.
January Member News
DECEMBER MEETING RECAP: Holiday Party by Kim Ode
Great food, great drink, great hostess, great party; thanks to Joan Semmer for opening her lovely home. Thanks to all for contributing appetizers and desserts. Wow.
And how great to meet two new members: Jessica Becker, who joined almost two years ago but could only meet virtually, and Mary Scheu, who just joined this fall. They’re both smart, savvy women with a passion for food. Welcome!
Finally, we collected 131 pounds of food and feminine products, which we donated to the St. Louis Park Emergency Program (STEP). Look for a collection of the various recipes in your email box soon!
December Member News
- There’s no way to sugarcoat it: Being a strong presence in social media can take a lot of time. It can feel like a second job. There are few ways to cut corners, but there are ways to increase your efficiency.
- Strive for a consistent presence, but still offer some substance with your posts.
- When it makes sense, seek interactivity with your viewers. Ask a question. Inspire feedback.
- Visuals are the key to attracting eyeballs to the words you want to highlight. Videos should be active, photos well-composed, and tightly focused.
- Create several different lists of hashtags that you can file and quickly access for various posts, whether you’re touting something specific to LDEI, or a particular food, or technique, or class that you’re promoting, etc.
- The gear necessary for creating your own camera-ready kitchen needn’t break the bank. Ask Robin about using pillowcases to veil a window!
- Lauren and Robin are great resources for our questions. Watch how they use their accounts.