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Monthly Archives: June 2012
Annieglass Wine and Food Series: Serendipity Saucy Spreads
Tomorrow is going to be a particularly delicious installment in our Wine and Food series — in addition to our Tours and Pours, each Saturday from noon until 4, through August 25th, in Watsonville we are sharing with you the best of our local wineries and craft food vendors, the wines you want for your summer parties and the food that will complement the gatherings to share with family and friends throughout the season. This week we are welcoming the lovely Lynette Cederquist from Serendipity Saucy Spreads. Lynette is excited to be sampling many of Serendipity’s newest seasonal flavors and will be sharing her secrets to easy entertaining with jam. And we are excited to be tasting these great locally made products.
Serendipity Saucy Spreads was founded by Kristen & Lynette Cederquist, two Santa Cruz artists with a passion for carrying on their family’s tradition of preserving the season’s bounty. Lynette began making jam with her grandmother many many years ago and can remember waking up on summer mornings to lug boxes of fruit that were delivered from family friends. Today, Kristen & Lynette carry on the tradition of capturing the flavor and essence of the beautiful fruit grown by our local farmers. Their jams are truly special and quite unique.
Serendipity Spreads will be tasting their newest flavors which include Plum & Apricot, The Darker Side of Strawberry Preserves a combination of strawberries and reduced balsamic vinegar, Blackberry Sage Preserves, and their ever popular Hungarian Pepper Jam. They are also excited to be debuting their new line of sea salt and herb blends.
Come by for what promises to be a fabulous afternoon!
Happy National Ceviche Day
Ceviche, raw fish marinated with citrus juice, onions, and chilli, is one of the seminal dishes in Latin cuisine. It’s sort of a South American sushi. The citrus juice “cooks” the fish for a dish that is light, refreshing and just spicy enough. Today is national ceviche day, so why not try making your own at home? It’s really simple and perfect for a meal or snack on a hot summer’s night.
Ceviche
1 1/2 lbs flounder fillets
1 red onion, sliced very thin
1 small red (limo) chili
4 ice cubes
20 lemons
4 lettuce leaves
1 corn cob, cook, then remove kernels
1 cooked sweet potato
Salt
Cut the fish fillets, on a diagonal to the grain, into 1-inch cubes. Wash the fish and onion in cold water, changing the water twice. Rub a piece of the chili on the bottom of a glass bowl. Add the fish and onion. Add the ice cubes and season. Cut the lemons in half and squeeze each one into the bowl. Add the sliced chili, mix well, and taste, adding more salt if necessary. Remove the ice cubes. Put the ceviche on a leaf of lettuce, serve with the corn and sweet potato and decorate with slices of chili.
Everything Looks Good on Annieglass!
My sister-in-law Lynne sent me this photo from Down Under — Nelson, New Zealand. She knitted this sweet baby hat as a gift and plans to present it this way. She says “Everything Looks Good on Annieglass!” Isn’t it just too cute for words?
Posted in Miscellaneous Adventures
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Caprese Salad
It’s officially summer and one of the best things about summer is that it is the perfect season for tomatoes — and for herbs like basil. It’s a great time to make a traditional caprese salad, an Italian standard that shows off the beauty and tastiness of these ingredients — just tomatoes, mozzarella cheese, some sprigs of basil and some nice olive oil and balsamic vinegar. It couldn’t be easier. Simply take your tomatoes and cut into thick slices. Cut your mozzarella into similarly sized slices. Place a tomato slice down at one side of your plate, top with a leaf or two of basil and then place a slice of mozzarella down. Repeat until you run out of ingredients — or plate space — and then drizzle a little olive oil and balsamic vinegar on top. Enjoy!
Michel Nischan — Seafood Watch Chef of the Year
A few weeks ago I showed you some of my photos from the Monterey Bay Aquarium 11th annual Cooking for Solutions 2012 event, but I just got a copy of this photo an wanted to share it with you. Wholesome Wave co-founder and CEO Michel Nischan was honored as the Seafood Watch program’s Chef of the Year. And the award was the oval piece from my Seafood Watch Collection!
The Monterey Bay Aquarium honored Michel for his commitment to sustainability, which began in the early 80’s when he was one of the first “locavore” chefs, and has grown through his renowned Dressing Room restaurant in Westport, CT which he created with Paul Newman and Joanne Woodward, and manifested into a national nonprofit organization dedicated to making our food system more vibrant and equitable for all.