Daily Hampshire Gazette - Established 1786
P/sunny
55°
P/sunny
Hi 56° | Lo 33°

Food / Dining

This Oct. 20, 2014, photo shows lightened pumpkin crunch in Concord, N.H. Instead of relying on tons of cream and egg yolks for a smooth texture for the pumpkin chunch try silken tofu. (AP Photo/Matthew Mead)

Chef’s Best: A little protein makes pumpkin pie a lot healthier

Thursday, October 30, 2014

The holiday season just isn’t the same if I don’t stuff my face with pumpkin pie. There, I’ve said it. Judge if you must, but then read on to hear my secret for pumpkin dessert goodness with fewer calories and better nutrition. First, I make a pumpkin crunch instead of a pumpkin pie. Why? Because while I love the buttery …

Chef’s Best: 10 fresh ways to doctor stuffing mix

Thursday, October 30, 2014

Let’s be clear about something. ... When making stuffing, it’s always better to slice and dry your own bread cubes. Hands down, the taste and texture are better. But let’s also be realistic. In the chaos of getting the many components of Thanksgiving dinner on the table in a timely manner, many of …

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 …

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 …

Recipe: Spiced Pork Tenderloin With Roasted Apples And Pumpkin Risotto

Friday, October 10, 2014

1 hour, 10 minutes. Serves 4 to 8 3 tablespoons olive oil, plus more as needed 3 cloves garlic, mashed or finely minced ¾ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground allspice 1¼ teaspoon salt 1 tablespoon maple syrup 2 (1-pound) …

This week’s local wine and beer tastings

Friday, October 10, 2014

TASTINGS Liquors 44, 458-9 Campus Plaza (Route 9), Hadley Today, Liquors 44, 238 King St., Northampton Friday, 4 to 7 p.m., Monsieur Touton French wine sampling Provisions, 30 Crafts Ave., Northampton Friday, 5 p.m., Emerson Stevens Cafe Europa wines WEEKLY EVENTS: Cooper’s Corner Liquors, 31 Main St., Florence: …

Valley Bounty: Cauliflower

Friday, October 10, 2014

Cauliflower All hail the cotton-headed brassica! Cauliflower, cousin to broccoli, is having a fabulous year here in the Valley. The cooler summer allowed heads to size up as big as your own, and farmers are growing more than …

Tim Driscoll’s Barhopping: Cool Hand Cuke

Thursday, October 9, 2014

Noreen, a friend of mine and the bar manager at Roberto’s, had been on my case for weeks. “When are you coming to visit me?” she asked. “I make some pretty mean cocktails.” So on a hot, muggy …

Flavors fuel food industry, but still remain a mystery

Thursday, October 9, 2014

NEW YORK — They help give Coke its distinctive bite and Doritos its cheesy kick. But the artificial and natural flavors used to rev up the taste of processed foods remain a mystery to most Americans. “Artificial and …

There’s a role for casseroles in many kitchens

Friday, October 3, 2014

I’ll be blunt: I don’t really like casseroles. Cook a meal in one pot, call it a one-pot meal and I’ll love it. But the moment you call it a casserole, I’ll pass. No, it doesn’t make sense, …

Fall into mushroom season

Friday, October 3, 2014

Dining out inspires dinner at home. Especially when the restaurant meal features seasonal ingredients with easy to re-create preparations. After a day of bicycling in Austria, a stunning skillet of golden pork chops smothered in pfifferlings proved splendid …

Lou & Lucy’s Leftovers

Friday, October 3, 2014

A couple of weeks ago there was a food article in The New York Times about home cooking that featured something called “Smothered Chicken.” A spatchcocked, 3½-pound chicken is cooked in a cast-iron skillet with a heavy weight on top of it to compress the bird while cooking. …