Why stop the monster parade on October 31 (Halloween), keep it going with Obake Family Day at Japan Society in New York on Sunday, November 2.
"In this day-long adventure, families are transported to a magical world where Japan's ghosts, goblins and mystical creatures await you. Kids will meet babbling obake, humorous yokai and other curious creatures from Japan's fantastical body of folklore through storytelling, crafts, film, a haunted house and more! Unlimited access is available to the Japan Society Gallery exhibition Garden of Unearthly Delights and food and drink will be available for purchase. Come dressed in your favorite costume and see how many creatures you can conjure up!"
Advance tickets: Adults $12/$10 Japan Society members; kids (ages 3-12) $6/$5 Japan Society members
Day of tickets: Adults $15/$12 Japan Society members; kids (ages 3-12) $8/$6 Japan Society members
This is my kind of apple pie: no rolling, no fussing, no pastry making, and shockingly few dishes to clean up afterward. I always find the bottom crust on apple pie disappointingly mushy anyway, so eliminating it seems like an inspired solution. The trade-off is that when you serve it, it doesn’t hold together so well, but who cares; it isn’t going to last that long anyway. Essentially, this is a tarte Tatin that you don’t flip (so you don’t have to be too worried about what your apple slices look like underneath)—although you can flip it if you want. A lot of tarte Tatin recipes call for puff pastry, but I find that the pastry gets too soggy and condensed once flipped; with this one, the pastry stays high and puffy and crisp and crackly. Named in honor of the Belgian boy reporter who was forever getting flipped when he didn’t want to be.
Makes 8 servings
With so few ingredients, the apples really need to carry this. Tarte Tatin is Calville Blanc’s whole raison d’être, but any firm, tart apple will do, and a mix is even better. GoldRush is fantastic, as are Esopus Spitzenberg, Rhode Island Greening, Roxbury Russet, Newtown Pippin, Winesap, Mutsu, and Granny Smith.
8 tablespoons (1 stick) butter 1 cup sugar 6–8 large apples, cored, halved, and sliced 1 14-ounce package puff pastry
1. Preheat the oven to 400 degrees.
2. Melt the butter in a 9- or 10-inch cast-iron skillet over high heat. Add the sugar and cook, stirring regularly, until the caramel turns golden, about 5 minutes.
3. Add the apples and cook, stirring frequently, until they have absorbed the caramel and everything has turned dark amber, 8 to 10 minutes. Turn off the heat.
4. On a lightly floured surface, roll out the puff pastry and nestle it over the apples in the cast-iron skillet, tucking it down around the sides if possible.
5. Bake about 25 minutes, until the top has turned brown and puffy. Let cool completely, so the insides can gel, before serving.
(* Recipe excerpted from Apples of Uncommon Character, 123 Heirlooms, Modern Classics, and Little Known Wonders - Bloomsbury, September 2014- by Rowan Jacobsen with photographs by Clare Barboza)
Appetite Festival comes back to Count Basie Theater in Red Bank, New Jersey from August 1 to August 3, and with 2014 edition makes its first foray in Maryland at Strathmore in North Bethesda on August 1 and 2.
MC's for the event are Andrew Zimmern and Giada de Laurentis
Some of favorites on the program:
2:15 PM: Gluten-Free Gourmet
The gluten-free folks at It’s My Momma’s in Asbury Park will demonstrate how to eat gluten-free without sacrificing your favorites or taste.
5:15 PM - Beer & Cheese in America
Europe may come to mind when thinking of delicious, hand crafted cheeses and beer, but America is on the forefront of a burgeoning artisan food movement that rivals foreign production and is unencumbered by tradition. Cheesemonger Olivia Haver of The Cheese Cave will discuss how to pair beer and cheese, style profiles, and the innovation taking place right here on our soil.
BLUES & BREWS, DEMOS & WORKSHOPS: $10 admission with additional cuisines and beverages available for purchase. 21+ for tastings or to purchase alcoholic beverages.
Appetite™ Sunday is a daylong celebration of beer! Great Lakes Brewing Company, Brewery Ommegang, Italian microbrewer 32 Via Dei Birrai and Flying Fish Brewing Company will each be on hand, offering samples of some of their tastiest and best-known brews.
12:45 PM - Cool Summer Soups
Danny Murphy of Red Bank’s legendary Danny’s Grill & Wine Bar gives out hot tips on cold soups. A perfect way to chill out for summer!
As at any festival these days, food trucks will showcase their fare (in Red Bank only):
The Suffering Bastard is a 1940s tiki standby that was originally made with bourbon and gin as its base. This variation utilizes cask-strength True Blue corn whiskey from Balcones Distilling in Waco, with a nod to that city’s famous teetotaling population.
1½ ounces Balcones True Blue Cask Strength Corn Whisky 1 ounce Plymouth Sloe Gin 1 ounce freshly squeeze lime juice Dash of Angostura bitters 2 ounces Main Root ginger beer Lime wheel, for garnish
Build the liquid ingredients over crushed ice in a double Old Fashioned glass or goblet; stir or swizzle to mix. Garnish with the lime wheel.
(* Cocktail recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan, Andrews McMeel Publishing, LLC, reproduced with permission)
Pickle your Sunday Brunch with Hot Pickled Pineapple and Peanuts from Asian Pickles (Ten Speed Press, June 2014) by Karen Solomon...
Pickling fruit is a frontier in a world of vegetable dominance, but pineapple is one of the best of the sweet fruits for the job: it’s firm, naturally acidic, and sweet. And peanuts (or any kind of nut, really) also play nicely in the pickle bath, lending a bit of heft and chew, and plumping up all pretty-like in the jar. The chile just brings it all together, and its red flecks pop against the yellow fruit. Serve this as an appetizer or a side dish, and keep this recipe in mind when you can’t eat a whole pineapple straight away. Note that if you must, you can substitute drained canned pineapple chunks, but fresh is really much better.
HOT PICKLED PINEAPPLE AND PEANUTS
• TIME: ABOUT 1 and 1/2 HOURS • MAKES ABOUT 2 CUPS •
1⁄2 cup raw peanuts 1 clove garlic 11⁄2 teaspoons kosher salt 2 tablespoons chile sauce, such as Fermented “Cock Sauce” (page 156) 2 teaspoons anchovy paste 2 tablespoons fish sauce 1⁄2 cup distilled white vinegar 11⁄2 cups chopped fresh pineapple, in 1-inch cubes
Place the peanuts in a small skillet over medium heat. Scorch them, shaking the pan, for about 5 minutes, until blackened in spots. Set aside to cool.
Finely mince the garlic or put it through a press. In a large wood, glass, or ceramic bowl (plastic will scratch and retain odors), combine the garlic with the salt. Use the back of a sturdy spoon to mash the garlic and salt together into a paste. It will take a couple of minutes to get it smooth. (Of course, if you have a mortar and pestle, you can use that instead.) Stir in the chile sauce, anchovy paste, and fish sauce until well combined. Stream in the vinegar and mix well.
Add the peanuts and pineapple and mix to coat completely, then spoon everything into a 1-pint jar. Don’t worry if there isn't enough brine to cover; the fruit will yield more of its juice as it sits. Cover tightly and let it sit for at least 1 hour before eating. This pickle, stored in the refrigerator, will continue to be delicious for 2 weeks.
(* Reprinted with permission from Asian Pickles by Karen Solomon, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Jennifer Martine...)
Jovial King of Urban Moonshine is an expert when it comes to pairing food and drink with bitters, which are made of a variety of herbs, fruits, spices, and roots distilled in a base liquor. She inspired me to add cherry bitters to my Traditional Kombucha Wonder Drink—and what a wonderfully refreshing flavor combination! Try this re‑creation of a classic cocktail and enjoy the digestive benefits of both kombucha and bitters. The dashes of bitters lend an aromatic, well-balanced flavor to the fresh citrus, resulting in a crisp cocktail.
I recommend using Urban Moonshine’s Citrus Bitters. Serves 1
2‑inch peeled fresh ginger, chopped
1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 of a lime)
1 tablespoon (1/2 ounce) freshly squeezed lemon juice (about 1/4 of a lemon)
6 tablespoons (3 ounces) plain kombucha (page 19)
6 tablespoons (3 ounces) vodka
5 dashes bitters
Twist of lemon peel, to garnish
Place the ginger in the bottom of a cocktail shaker and press with a muddler or blunt kitchen utensil. Half fill the shaker with ice. Add the lime juice, lemon juice, kombucha, vodka, and bitters. Shake well. Pour the strained liquor into a chilled martini glass and garnish with a twisted peel of lemon.
(Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Cover photography (c) 2014 by Katie Newburn All other photography (c) 2014 by Leo Gong
I cook a lot with curry leaves, especially after having spent summers cooking with Indian chef Suvir Saran and his partner, Charlie Burd, at their American Masala Farm in upstate New York. And as I have experimented over the years with ways to infuse simple syrups, I’ve found that curry leaf makes for a super-fragrant and spiced hit of syrup. I like it with a dry sparkling wine or mixed with gin, muddled cucumber, lime juice, and mint.
Curry Leaf Simple Syrup
1 cup water 1 cup sugar A few drops of freshly squeezed lemon juice About 20 fresh curry leaves Brut Champagne or sparkling wine, such as prosecco or cava Cucumber spear, for garnish
1 To make the simple syrup, combine the water and sugar in a small pot. Bring to a low boil, stirring occasionally. Add a few drops of lemon juice to keep the sugar from crystallizing. Add the curry leaves. Remove from the heat and let steep for about 1 hour. Remove the curry leaves and chill until ready to use. The syrup will keep for up to 2 weeks.
2 For each cocktail, pour 1 to 2 teaspoons simple syrup into each champagne flute; fill the rest of the way with Champagne. Garnish with the spear of cucumber.
(* Recipe from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunee -published by Andrews McMeel, May 2014- photographs by Leela Cyd...all rights reserved)