Museum Children Free Week
Courtesy of Tara and Arthur Diedrick in honor of Adele and Joseph
d’Assern. Free admission to children ages twelve and under when
accompanied by an adult.
December 21 – 27, 2016
I have loved this recipe since I first learned it as a student at Le
Cordon Bleu. It makes a great Hors d’oeuvres, and is a nice little
munchy at tea. Mrs. Patmore would have sent these up with the salad
course or as an after-dinner savory to offer with Port. Similar recipes
appear in almost all my 19th and early 20th century cook books. Use the
sharpest cheddar cheese you can find (I Love Tillamook or Cabot’s
1/3 cup grated Parmesan cheese OR
1/3 cup finely chopped toasted walnuts
Place rack in center of oven and Pre-heat oven to 375 degrees. Line a heavy baking sheet with baking parchment.
Combine flour and butter in a food processor and pulse until mixture resembles coarse crumbs.
Add cheddar cheese, salt, mustard and paprika, pulse until all
ingredients are evenly combined and mixture comes together. Wrap pastry
with plastic film and refrigerate for ½ hour.
Roll dough out on a lightly floured surface to a thickness of about
1/ 4 inch. Prick all over with a fork. Brush pastry with the beaten
egg and sprinkle with the Parmesan cheese and or nuts.
Cut into strips, lengthwise, then cut across to make rectangles or
diamonds. You could also cut the pastry with decorative cutters and
re-roll the leftover dough once (but don’t top with more nuts or cheese)
The dough can also be piped through a flat piping tip.
Transfer the cut pastries to the baking sheet and bake in center of
pre-heated oven for about 10 to 13 minutes or until golden brown.
Transfer pastries to a rack to cool. When cool store, wrapped in
layers of waxed paper either in a cookie jar or in plastic bags. May be
made 3 days ahead and kept at room temperature. Freeze for longer
A talk on Black bear history, diet, behavior &
current research efforts explored by Paul Colburn, certified Master of
Wildlife Conservation, will be held at the Goshen Public Library on December 15th, starting at 6:30 PM.
Mr Colburn will provide recommendations for
optimum coexistence with our black bear population. RSVP 860-491-3234.
The Goshen and Litchfield area has many fine treats. Numerous vineyards, award winning dairies, chocolate shops. Below is the list of some of my personal favorites. You can click on the name of each location to go to their web site for hours and more information.
Thorncrest Farms-Dairy and Chocolates-Goshen
Creating fine artisanal "Single Cow Origin" Chocolates.
Come taste the difference of our "Single Cow" origin Chocolates... for those who desire something truly special.
The foundation for Thorncrest Farm & Milk House Chocolates is our signature milk.
We harvest our hay and pasture our cows. This ensures they are
fed the finest sweetest hay and natural feeds; from this they produce
their pure signature milk.
Milk House Chocolates brings you artisanal chocolates made in small
batches one at a time with our fresh milk, cream and butter. Only all
natural flavors such as fresh orchard fruits, garden herbs and honey are
blended with the very best cocoa beans on earth to create these
pralines and truffles. This is an amazing farmer to farmer connection.
They also offer a variety of cheese making classes..
Arethusa Dairy Farm Store-Bantam Located in the heart of Bantam, the Arethusa Dairy Farm Store sells not only the locally produced milk, but ice cream, butter, and a variety of cheeses. Stop by for a cone or to pick up some of the best Eggnog around.
Nodine's Smokehouse is a family owned business based in
the foothills of the charming New England Berkshires. From humble
beginnings as a small, custom smokehouse in 1969, we've become a leading
American manufacturer of gourmet smoked meat, poultry, fish, and
cheese. We now have a production facility, and offices, in Torrington,
CT, where all our work is done. Our products are featured anywhere from
small, hometown markets, to high class Manhattan restaurants; You can
find us in grocery stores, delis, caterers, and restaurants across the
order to supply you with the best tasting gourmet products, we use only
the finest, and highest quality, federally inspected ingredients. All
of our products are manufactured in our USDA certified facility. Our
team of artisans hand craft all of our products in small batches. From
the raw ingredient, all the way to packaging and shipping, we do it
all right here, to ensure that our high standards are met. We use
traditional methods, and years of trial and error has perfected our
Nodine and his passion for top notch smoked meats are the driving force
behind Nodine's Smokehouse. Ronald, his wife Johanne, along with their
son Calvin, have assembled a fine team of employees, who share their
enthusiasm for smoked foods. In the production facility, craftsmen are
preparing bacon and ham with a smile on their face. For any questions or
concerns, you can contact one of our friendly salespeople. And don't
forget to stop at our retail store in Goshen, and say "Hi" to the ladies
there! We are honored to serve you with our high quality gourmet smoked
The Goshen and Litchfield Area has many wonderful local shops perfect for selecting gifts for the Holidays or any time. Below is a list of some local shops that I frequent. Part two will highlight the shops that offer food and wine.
White Memorial Museum and Gift Shop-The White Memorial Conservation Center’s Gift Shop features a broad
selection of items for children and adults. You’ll always find a wide
assortment of field and audio guides, Dover Books, stuffed plush
animals, educational toys, posters, puzzles, and games. Our “Connecticut
Corner” is stocked with a variety of unique Connecticut made-crafts.
Choose from fragrant goat milk soaps and creams, maple syrup,
one-of-a-kind jewelry pieces, books, and DVDs by local writers and
naturalists. We also have many gifts for kids with prices starting at
just $.10: figurines, stones, keepsakes, and more. Our inventory changes
frequently. For an extra special gift, order a hand-decorated,
custom-designed walking stick made from White Memorial saplings.
The Abbey of Regina Laudis- Located on Flanders Road in Bethlehem. This year we will be offering our selection of specialty items, such as
artisanal cheeses, sheepskins, woven scarves, ironwork, candles, jams
and jellies, hot mustard, infused vinegars, herbal products, lotions,
mists and perfumes.
Our year-round Abbey staples make great gifts: the ever popular “God is
the Bigger Elvis” Oscar nominated documentary about Mother Dolores Hart,
and Ear of the Heart, her autobiography; plus our Gregorian chant CD’s, gift cards, Lauren Ford Christmas cards, the Cheese Nun DVD documenting Mother Noella Marcellino’s cheese expertise; and a wide selection of books on spirituality.
The IAIS Museum Gift Shop and Bookstore offers one of the finest
selections of traditional and contemporary Native-made crafts and fine
art. Choose from jewelry, textiles, pottery, baskets and fine art,
crafted by artisans from the Navajo, Zuni, Hopi, Lakota, Six Nations and
other tribes. We also offer one of the area's most extensive selections
of books devoted to Native culture, storytelling, history, archaeology,
medicine, food and spirituality. Our children's section features a
variety of toys, games, coloring books, puppets, key chains, jewelry and
shirts, as well as an assortment of other Native-made and
8 Easy things you can do to make your holidays (or anytime of the year) a bit more green. The Goshen area has several thrift and consignment shops chock a block with items and there are several warehouse stores within a short driving distance. Not to mention many local vineyards and chocolate shops
From Apartment Therapy..
Want to give the gift of green to your kitchen this holiday season? A
green mindset over the holidays involves just a few simple changes; it's
actually one of the easiest things to do. No, you don't need to
completely overhaul your cooking routine or try to make all your
favorite holiday treats vegan. Instead make a few small changes — here
are 10 that are simple and effective.
As tempting as it is to use plastic plates, cups, and
utensils for holiday parties and large family gatherings, sticking to
the dinnerware you can reuse will always be a greener option. If you
have to use disposables, opt for ones that are made of recycled
materials and can be recycled or composted after use.
3. Buy in Bulk
If you know you'll be baking a lot or making food gifts for many people this holiday season, plan your grocery or Costco trip
strategically to buy ingredients in bulk. Not only will you cut down on
the packaging used by buying bigger containers, but one big trip is
better than many small trips to restock. And if you aren't buying things
that are perishable, you'll be able to use them throughout the next
4. Compost Your Scraps
You'll likely be peeling a lot of potatoes, squash, and
root vegetables this holiday season, but instead of putting all the
scraps in the trash, try composting them.
Not only will you cut down on what goes into the landfill, but you'll
also help future crops or public spaces be healthier next spring. If you
don't have space for a composter of your own, the Environmental Protection Agency has a tool to help you find a program in your area.
5. Skip the Silver Polish
If you're bringing out the silver for holiday gatherings, skip
the bottle of chemical-filled silver polish and head to the shelf with
your baking ingredients instead — you just need some baking soda, salt,
and white vinegar (along with a little elbow grease). Use this tutorial to polish your silver the eco-friendly way.
6. Use Glass, Not Plastic
Whenever possible, choose glass containers over plastic. They
are safe for the microwave and easily recyclable. They also won't get
scratched up (and leech chemicals) from use. Plus, if you're hosting a
party or dinner, encourage friends to bring a container or two for
leftovers so you don't have to stock up on disposable plastic containers
that you won't get back.
7. Send Party Invites Electronically
Yes, there's something classic about a paper invite, but
for a holiday party, nothing beats the ease (and eco-friendliness) of a
digital invite. We love Paperless Post, Red Stamp, and Pingg for sending beautifully designed cards and invitations via email.
8. Cut Down on Paper Towels
Paper towels are one of the biggest eco-offenders in the kitchen,
but also one of the easiest to remedy. We love using a surprising
replacement for cleaning up spills or drying your hands: cloth diapers.
9. Shop Thrift Stores for Kitchen Gadgets or Serving Pieces
Before you rush out to buy a new platter or loaf pan, check
your local thrift or second-hand store to see if they have the item
you're looking for. You can find plenty of great deals on kitchen goods —
especially fun glassware — and you'll have a better story to tell if
you find something really beautiful or unusual.
10. Stock (and Give) Local Wine and Beer
The best part of throwing a holiday party is stocking the
bar. One easy way to cut down on your carbon footprint is to buy wine,
beer, and even spirits from local companies. Not only will you be
supporting businesses in your community, but you'll also be going green
by cutting down on how far your booze has to travel. The same goes for
the wine you bring to friends' holiday parties. Shop as local as you
A Wonderful recipe for Parsnip Latkes from The Ktchn at Apartment Therapy
The History of Latkes
Latkes — typically potato pancakes — are a traditional European
side dish that the local Jewish (Ashkenazic) population adopted long ago
as their Hanukkah treat. The potato's not the key here; it's the oil,
which reminds us of the mythical bit of oil that miraculously kept the
temple lamp lit for eight days after the victory of Judah and his band
of Maccabees over Syrian-Greek rule.
Until recently, I’ve been firmly of the potato-latke persuasion,
but then those velvety winter parsnips at the farmers market started
calling my name. Their naturally complex flavors produce a sophisticated
pancake, especially when finished with a squeeze of lemon to play up
the root vegetable's citrus notes. And, heretical as this may sound, I
think their sweetness makes them an even better partner than potatoes to
the customary applesauce accompaniment. They’re pretty terrific with
crème fraîche, too.
How Parsnip Latkes Are Different from Potato Latkes
The main difference when using parsnips for latkes is that they
don’t contain as much water as potatoes. Buy the juiciest-looking
medium-sized parsnips you can (avoid those with cracks), but even the
best ones may have large, woody cores. I’ve given a range for the number
of eggs and amount of flour and baking powder in the recipe. Start by
adding the lesser amount, and add the rest if the mixture looks very dry
(it won’t hold together in the pan).
Tips for Frying Latkes
I may have become more broad-minded in my choice of roots, but I
never waver from the holy trinity of great latkes: Make them very thin
so they cook all the way through before the outside burns (and I do mean
thin — one tablespoon of latke batter flattened with a spoon makes a
three- to four-inch pancake); don’t use too much oil (not more than 1/4
inch at a time, so you pan-fry instead of deep-fry); and keep the oil
hot enough, over medium heat, so the batter sizzles on contact.
Whether or not you celebrate Hanukkah, the Festival of Lights,
enjoy parsnip latkes throughout the winter and spring, when the roots
are at their sweetest. Parsnip latkes are delicious with roasted or
braised meats and poultry, and are exciting enough to make a compelling
meatless center of the plate.
This recipe is adapted from the traditional one my family has been
using for three generations, inspired by the one in Sara Kasden’s
hilarious 1956 cookbook, Love and Knishes. Best of all, the recipe is easily doubled or tripled. Because who can eat just one latke?
Makes 24 latkes, serves 6
2 pounds (900 grams) medium to large parsnips, peeled
1 small onion
2 to 4 heaping tablespoons unbleached all-purpose flour or potato starch
1 teaspoon kosher salt
1/2 teaspoon baking powder
Freshly ground white pepper
2 to 4 large eggs, lightly beaten
Mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for pan-frying
Coarse finishing salt, such as Maldon sea salt
1 lemon Optional accompaniments: applesauce, roasted smashed apples and pears and/or crème fraîche
Using the large holes of a box grater or a food
processor fitted with the grating disk, grate the parsnips. You should
have about 5 cups (730 grams). The parsnips may discolor slightly as
they stand, but don’t worry. Grate the onion on the large holes of the
box grater or fit the processor with the metal S blade and grate. It
should look like pulp; mince or discard any large onion pieces.
In a large bowl, stir together parsnips, onion, 2 heaping
tablespoons flour, salt, 1/2 teaspoon baking powder, and a few grinds of
pepper. Stir in 2 eggs. If the mixture seems dry, add the remaining
flour, baking powder, and eggs.
Line 2 or 3 sheet pans with paper towels. Place the
prepared pans, the latke batter, a large spoon, and a spatula near the
stove. Heat 1 or 2 large skillets over medium heat. Generously film the
skillet(s) with oil (not more than 1/4-inch/6 millimeters deep). When
the oil is shimmering and a tiny bit of batter sizzles on contact, start
spooning in the latke batter, making sure to add both solids and
liquid. Using the back of the spoon, flatten each spoonful into a circle
3 to 4 inches (7.5 to 10 centimeters) in diameter. Do not crowd the
latkes in the pan. You'll get 4 or 5 latkes in a 12-inch
Cook the latkes, flipping them once, until golden on
both sides, 5 to 6 minutes total. Transfer the latkes to a prepared
baking sheet. Cook the remaining batter in the same way, stirring the
batter before adding more to the pan and adding oil as needed at the
edge of the pan.
Arrange the latkes on a warmed platter, sprinkle with finishing
salt, and add a squeeze of lemon over all. Serve with applesauce,
roasted fruit, or crème fraîche as desired.