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Food / Dining

Carr's Ciderhouse owners Jonathan Carr and Nicole Blum prepare for a busy week of bottling at their home in Hadley.

Carr’s Ciderhouse in Hadley carves its place in the new and fast-growing cider market

Monday, October 27, 2014

Comparing apples to apples is just good practice. Do it for 20 years, and you’ve got yourself a tradition. The 20th annual Franklin County CiderDays runs from Friday to Sunday and features classes, hangouts, talks and tastings throughout the Hilltowns. This year they’ve added a Friday-night kickoff reception at the Blue Heron restaurant in Sunderland that will focus on local hard cider. That seasonal libation—so ubiquitous in early America, and …

Spice up your cooking with chutney

Friday, October 24, 2014

It’s time to spice up your pantry. OK, so you don’t have a pantry like your granny’s, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don’t even have a garden. That shouldn’t prevent you from making chutneys. Nor should a tradition of …

Valley Bounty: Pork

Friday, October 24, 2014

PORK Ground pork is the base for sausages, meatballs, patties and dumplings from many cultures, including Asian, Eastern European and Latino. Vary the spices (chili flakes and ginger to sage and fennel) and the preparation and you can make golumbkis, fried dumplings, sausages, meatballs, or pork and noodles. Remember that if you’re not …

Lou & Lucy’s Leftovers: Lou makes paella

Friday, October 17, 2014

After years of languishing at the bottom of my seven-shelf-high bookcase in the kitchen, my carbon steel, 13-inch paella pan has gotten quite a workout the past two weekends. First up for the pan was a stove-top mixta paella, which is basically made with meat (chicken thigh pieces, …

Valley Bounty: Greenbeans

Friday, October 17, 2014

GREEN BEANS Hard frost has not yet arrived in most of the Valley, and as a result green beans are still coming in strong. They bring a vibrant green color to fall menus and are wonderful additions to …

Go green with pistachios

Thursday, October 16, 2014

Healthful, delicious and growing in popularity, pistachios make green look great. Finding new fans around the world, this California tree nut with the distinct color and taste is on a roll. (And it’s not just comedian and pistachio …

Back on the scene: Former owner of Northampton's C. McD’s Cafe, Caroline McDaniel to open ConVino wine bar in Thornes Marketplace

Saturday, October 11, 2014

NORTHAMPTON — As a restaurant consultant in New York City during the 2000s, Caroline McDaniel watched dozens of wine bars open in the Big Apple. The Smith College graduate, who at the time frequently returned to Northampton for …

Pumpkin pie spice isn’t just for fall lattes

Friday, October 10, 2014

It’s officially fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall is here because Starbucks is once again offering its signature pumpkin spice latte. Never mind …

Break out of your dinner rut

Friday, October 10, 2014

On Sunday nights this summer, I would often stare at a blank sheet of paper as I tried to plan a week’s worth of meals. I would try to think up something new to cook for dinner. Often …

Wine to try: 2012 Chateau Thivin Cote de Brouilly

Friday, October 10, 2014

A WINE TO TRY 2012 Chateau Thivin Cote de Brouilly Region: Beaujolais, France Price: $20 to $25 Style: Supple and nuanced What it goes with: Grilled steaks, pork chops, sausages Year in and year out, the Geoffray family …

Spiced Candied Pecans

Friday, October 10, 2014

1 hour, 15 minutes. Makes about 1 1/2 quarts candied nuts 4 cups sugar, divided 3 cups water 1 pound raw pecan halves 1 tablespoon ground cinnamon 1½ teaspoons ground ginger 1½ teaspoons ground nutmeg ¾ teaspoon ground allspice 1. Heat the oven to 275 degrees. 2. In …

Recipe: Pumpkin-Spiced French Toast

Friday, October 10, 2014

25 minutes. Serves 4 3 eggs 3/4 cup heavy cream ½ cup pumpkin puree ½ teaspoon vanilla extract 3 tablespoons sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ¼ teaspoon ground allspice 8 (1-inch thick) slices bread, such as challah or brioche, somewhat stale ¼ …

Recipe: Pumpkin-spiced egg nog

Friday, October 10, 2014

20 minutes. Serves 12 ¾ cup heavy cream 6 eggs, separated ½ cup plus 2 teaspoons sugar, divided 1 cup dark rum 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ½ teaspoon ground nutmeg ½ teaspoon finely ground ginger ¾ cup milk ½ cup pumpkin puree Cinnamon sticks …