Swiss Wine Festival August 22 – 25, 2019

August 21, 2019 at 12:46 PM | Posted in Festivals | 2 Comments
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Swiss Wine Festival
August 22 – 25, 2019
Riverfront Park Vevay, IN 4704

The Swiss Wine Festival is a 4 day event being held from 23-26 August 2018 at the Paul W. Ogle Riverfront Park in Indiana, USA. This event showcases products like a Swiss Costume contest, the blowing of the Alp horn, a parade, arts and crafts exhibits etc. in the Consumer & Carnivals industry.Includes a wine pavilion, craft vendors, grape stomp, riverboat cruises, beer garden, live music, rides and games for the kids, and much more. Fun for the whole family!

https://www.swisswinefestival.org/

Ohio Festivals August 9-11, 2019

August 7, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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August 8-10, 2019 Reynoldsburg Tomato Festival – Reynoldsburg, Ohio
The Reynoldsburg Tomato Festival has been a tradition in our city for over 50 years. The idea of the first Tomato Festival surfaced in October of 1965 when the dedication plaque was placed in front of the municipal building recognizing Alexander Livingston for his contributions to the City and declaring Reynoldsburg the birthplace of the tomato. Attendance: 35,000.
https://www.reytomatofest.com/

August 8-11, 2019 49th Ohio Valley Antique Machinery Show
Georgetown, Ohio
Antique/craft/flea market, 4 parades, tractors, engines & equipment, Sunday antique car show, camping & RV sites, baby costume contest, entertainment, antique and garden tractor pulls, covered bridge, log cabin livin’, threshing, sawmill, rock crushing, canning, broom making, grist mill, block making, shingle mill, blacksmith, etc.
http://www.ovams.com/

August 9, 2019 12th Annual Summer Harvest Gourmet Gala
Tiffin, Ohio
The Gala is a gourmet food and wine event that benefits the Franciscan Earth Literacy Center and Seeds of Hope Farm in Tiffin. The event celebrates local and seasonal cuisine by featuring the chemical-free, fresh produce, herbs, poultry and eggs from Seeds of Hope Farm. Chefs representing area restaurants and businesses from northwest Ohio and around the country participate in the Gala. Each chef plans his or her menu based on the available produce and other seasonal items from the Farm.
http://felctiffin.org/

August 9-11, 2019 North Ridgeville Corn Festival
North Ridgeville, Ohio
The annual festival will feature Sweet’s corn steamed or roasted. Enjoy musical entertainment, parade, arts and crafts show, amusement rides, games, food, corn eating contest, 5 & 10k run, car show and horseshoe tournament.
http://www.nrcornfest.org/

August 9-11, 2019
Germanfest Picnic
Dayton, Ohio
Presented by Dayton Liederkranz-Turner, the annual picnic will feature continuous live music, authentic German food, keg tapping, crafts, genealogy support, and kid zone.
http://daytongermanclub.org/

August 10, 2019
Backyard Bash – Fairfield, Ohio
Summer is in full swing, and it’s time to relax, soak up the sun, and, more importantly, eat delicious food! With over 40 booths serving Bacon, Cheese, Barbecue, Seafood and much, much more, your options are vast, with over 200 products to sample! Sip on a refreshing sample from our Craft Beer Garden or purchase a mouthwatering summer cocktail at one of The Oscar Event Center bars. This will be our largest summer extravaganza, so why not start a new summer tradition with family and friends? Plus, if you find something you love, every product sampled in the show can be purchased inside Jungle Jim’s! So the festival really goes on all year long!

https://junglejims.com/backyard-bash-2/

Wild Idea Buffalo CHARCUTERIE Items….

July 31, 2019 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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One type of item you can purchase at the Wild Idea Buffalo website (https://wildideabuffalo.com/) are CHARCUTERIE items. But wait you ask; What is Charcuterie? I wasn’t sure of the exact description myself!

Charcuterie (pronounced “shahr-ku-tuh-ree”) is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces. If you want to offer charcuterie on your menu, there are a handful of basics to understand first, from identifying some of the most popular types of charcuterie, to what makes a really impressive completed board.

So with that question answered, Wild Idea Buffalo has a good selection of CHARCUTERIE items. 3 of those items that I’m featuring are; BUFFALO SALAMI, BUFFALO PASTRAMI, and BUFFALO BRESAOLA. I’ve left some info and web links for everything below. So Enjoy and Make 2019 a Health One!

 

CHARCUTERIE
Our 100% Nitrite Free, charcuterie items are perfect for entertaining. Serve with wine and cheese, or add to your favorite sandwich, salad or pasta. High in protein, low in fat and always nitrate free! *All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie

Wild Idea Buffalo Salami

BUFFALO SALAMI 10 OZ.
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub.

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in an 8 oz.

Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

BUFFALO BRESAOLA
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. To maximize flavor we dry age for five weeks. It is then air dried and slowly smoked, creating a moist version of this Italian classic. This special Wild Idea artisan charcuterie item is now available in our 4 oz. thinly sliced package. Delicious by itself, or use in salads, sandwiches, benedicts or for antipasto. Mangiare Bene!

Ingredients: 100% Grass-fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.
https://wildideabuffalo.com/collections/charcuterie/products/bresaola

Wild Idea Buffalo Recipe of the Week – DRUNKEN KIDNEYS

May 22, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Kidneys along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley and chives, chopped

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30 minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points

http://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

Big Cheese Festival February 9 – 10 | 12-5pm

February 5, 2019 at 6:01 AM | Posted in Festivals | 2 Comments
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When: February 9, 2019 12:00pm – 5:00pm
February 10, 2019 12:00pm – 5:00pm
Where:
Oscar Event Center, Jungle Jim’s Fairfield (https://junglejims.com/)
5440 Dixie Hwy Fairfield,OH 45014
Cost: Starting at $15

 

Our annual Big Cheese Festival is the ultimate two-day homage to fromage! We bring out the best and the brightest of the cheese and charcuterie world for you to taste, enjoy, and savor with expertly-selected beer and wine pairings. Family-friendly and crafted for enthusiastic amateurs, connoisseurs, and fanatics alike, the Big Cheese Festival is the premier event for fromagers everywhere! This year, we’re going Big (Cheese) with a brand new, completely remodeled VIP experience that includes a VIPs-only lounge, exclusive cheeses that will only be available to VIPs, and beer, wine, and whiskey samples! Visit the ticket page for VIP, General Admission, and Kids pricing and details!
https://junglejims.com/big-cheese-festival-2/

It’s Chili, Chowder, or Stew Saturday – Fresh Mushroom Soup for Diabetics

February 2, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is – Fresh Mushroom Soup for Diabetics. Made using Mushrooms, Onions, Spices, Tomato Paste, Worcestershire Sauce, and Burgundy Wine. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Fresh Mushroom Soup for Diabetics

Ingredients
2 tablespoons reduced-calorie margarine
1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)
1/2 medium onion, thinly sliced and separated into rings
1/4 teaspoon dried basil
1/4 teaspoon coarse ground black pepper
1/4 teaspoon garlic salt
2 cans (14 ounces each) fat-free beef broth
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons Burgundy wine (can omit)

Directions
* Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce, and wine. Heat through.

Yield: 5 1/4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 90 calories, Carbohydrates: 11 g, Protein: 7 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 370 g, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/fresh-mushroom-soup/

One of America’s Favorites – Sautéed Mushrooms

January 14, 2019 at 6:02 AM | Posted in Uncategorized | 4 Comments
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Baby bella (portobello) mushrooms being sautéed

Sautéed mushrooms (French: Champignons sautés au beurre) is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.

Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms. Butter is typically used when sautéing the dish, and margarine and cooking oils such as olive oil and canola oil are also used. Clarified butter can be used, as can a mixture of oil and butter. The dish is typically cooked for over a high heat until the mushrooms are browned, with the oil or butter being very hot in a pan before the mushrooms are added. Overcooking may create an inferior dish by the causing the mushrooms to lose moisture and becoming shriveled.

During the cooking process, the dish can be deglazed with the use of wine, and wine can be used as an ingredient in and of itself without deglazing. The dish can be flavored with lemon juice, various herbs and seasonings, salt and pepper. Additional ingredients such as minced green onions and shallots can also be used. The dish is vegetarian, and may have a meat-like texture.

A steak topped with sautéed shiitake mushrooms

Sautéed mushrooms is sometimes served as a side dish, and is also used as an ingredient in the preparation of dishes and foods such as beef bourguignon, coq au vin, poulet en cocotte, Poulet Saute Chasseur, soups and stews, sauces, and duxelles, a paste prepared by sautéing mushrooms, onions, shallots, and herbs in butter. Sautéed mushrooms is also used as a topping for cooked steaks and toast, as a side dish meant to specifically accompany steaks, and as a garnish. The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms.

 

Healthy Pot Roast Recipes

December 22, 2018 at 6:01 AM | Posted in Eating Well | 3 Comments
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From the EatingWell website and Magazine its Healthy Pot Roast Recipes. It’s Comfort Food time with these Healthy Pot Roast Recipes. With recipes like; Mushroom and Thyme Roasted Beef Tenderloin, Fork-Tender Pot Roast, and Wine-Braised Beef Brisket. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Pot Roast Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.

Mushroom and Thyme Roasted Beef Tenderloin
The beef tenderloin in this main dish recipe really benefits from a long soak in the mushroom- and thyme-flavored marinade. Roasted in the oven alongside onions, carrots, and more mushrooms, this meal is a definite crowd-pleaser…………

Fork-Tender Pot Roast
For a meal that’s ready when you get home after a long day, try this flavorful and hearty pot roast……………..

Wine-Braised Beef Brisket
Got the weeknight “what’s-for-dinner” blues? You’ll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest…………

* Click the link below to get all the Healthy Pot Roast Recipes
http://www.eatingwell.com/recipes/22801/ingredients/meat-poultry/beef/main-dish/pot-roast/

Lunch Meat of the Week – Capocollo

November 29, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | 2 Comments
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Capocollo

Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa ([ˈkoppa]), or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is.

In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini’ as well as some traditional Italian pizza.

Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Slices of Capocollo di Martina Franca served with figs.

Five additional Italian regions produce capicollo, and are not covered under European law, but are designated as “Prodotto agroalimentare tradizionale” by the Italian Ministry of Agricultural, Food, and Forestry Policies:

* Capocollo della Basilicata
* Capocollo del Lazio
* Capocollo di Martina FrancaIt is a traditional capocollo of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs and pieces of bark of Macedonian Oak (called fragno in Italian), a tree typical of Southeastern Italy, Balkans and Western Turkey. Usually it is served with figs.
* Capocollo tipico senese (finocchiata or finocchiona, from Toscana)
* Capocollo dell’Umbria

Outside Italy, capocollo is traditionally produced also in the French island of Corsica under the names of coppa or capicollu.[14] Coppa di Corsica/de Corse is also a PDO product. It was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.

 

One of America’s Favorites – Cheese and Crackers

September 24, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheese and crackers

Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables.

 

 

Cheese and crackers with red wine and other foods

Cheese and crackers is a common snack food or hors d’oeuvre consisting of crackers paired with various cheeses. In the United States it has also been served as a dessert, with the addition of ingredients such as jam, jelly, marmalade or preserves. It is also commonly served at parties in the U.S., and in the Southern United States, it is relatively common for hot chili pepper jelly to be served atop cream cheese and crackers at cocktail parties. Cheese and crackers has a relatively high amount of protein, per the cheese as an ingredient.

Cheese and crackers is a common food-pairing that can serve to complement various cheeses, and the dish can be paired with wines. The cheese can be sliced or cubed, and served separately with crackers or pre-placed atop the crackers.

Cheese and crackers has been consumed by various sailors such as immigrants, whalers and explorers before refrigeration existed, using hardtack crackers and cheese. It has also been consumed by various land explorers.

Cheese and crackers with cubed cheddar cheese

Cheese and crackers increased in popularity circa the 1850s, when bakers began producing thinner crackers with a lighter texture compared to hard tack. During this time period, the combination was placed on restaurant menus as an after-dessert course and was also served in saloons. Cheese and crackers was a food ration used by soldiers during the American Civil War (1861–1865). Some soldiers at the time referred to cheese and crackers as a “square meal”. Cheese and hardtack was consumed along with dried venison meat by Ezra Meeker during his time on the Oregon Trail in 1852. In 1915, mountaineer Philip Rogers consumed cheese and hardtack along with raisins and nuts during his expedition around Mount Rainier in Washington state.

Circa the beginning of the 20th century, cheese and crackers was being prepared in homes and cooked by baking it and adding additional ingredients after cooking, such as paprika and mustard. At this time, the combination was sometimes served with soups and salads, and was used on salads for decades thereafter. It was also commonly served at parties beginning around this time. It was consumed as a dessert, rather than after-dessert by some during the Great Depression in the United States, and was sometimes consumed by President Franklin D. Roosevelt and Eleanor Roosevelt in the White House for dessert, along with other foods.

Starting in the 1950s, cheese and crackers was recommended as a snack for children by parenting experts, home economists and authors of cookbooks. The snack increased in popularity during the mid-1980s when Oscar Mayer introduced its Lunchables product, which included cheese, crackers and lunch meat, and occurred in part to boost the company’s lunch meat sales.

A Handi-Snack

Handi-Snacks is a mass-produced cheese and crackers snack food that is prepared using processed cheese. Lunchables is another commercial product that includes cheese and crackers as ingredients. Fancy cheese and crackers was a cheese and crackers lunch product purveyed by Oscar Mayer in the mid-1980s that included additional foods such as lunch meat and a dessert.

 

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