8/8/2019 CCT 11-17-2010 Food: A gift that gives back

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Only one more week until Thanksgiving,that wonderful, uncommercialized holi-day thats all about giving thanks and cel-

brating with food and family.I have a coworker who told me hes turnedown some Thanksgiving invitations and planso make a grand meal for himself. This makes me

shake my head in sadness.As much as we do celebrate the abundance of

ood at Thanksgiving, a feast is not a feast whenaten alone.I am very blessed to have my immediate family

et along splendidly with my husbands family.fter a few years of going back and forth be-

ween each familys household for our holidayeals, we now enjoy them all together, at one lo-

ation, and I love it.It took a lot more planning to get the holidayosting schedule set, because each side usually

nvites their ex-ended family whenhey host, but itsorking. And that

s something thatm very thankfulor.I havent been

iven my Thanks-iving dish assign-ent yet, but I

ooked up moreside dish recipeshis week just in case. I think this cranberryhutney looks pretty enticing, and I may make itor the big day whether I am asked to or not.I also thought these sweet potatoes looked de-

icious and not too over-the-top. And the Swisshard gratin, well, if youve read this column forong, you know its right up my alley.

Enjoy!

Cranberry chutney

1 cup water

cup white sugar1 package (12 ounces) fresh cranberries

1 cup apples, peeled, cored and dicedcup cider vinegarcup raisins

teaspoon ground cinnamon teaspoon ground ginger teaspoon ground allspice teaspoon ground cloves

In a medium saucepan, combine the waternd sugar. Bring mixture to a boil over medium

eat. Add the cranberries, apples, cider vinegar,

aisins and spices. Bring to a boil and simmergently for 10 minutes stirring often.

Pour mixture into a mixing bowl. Place plasticwrap directly on the surface of the sauce. Cool

to room temperature and serve or cover and re-

frigerate. Bring chutney to room temperaturebefore serving.

Source: www.allrecipes.com

Life&TimesC

Wednesday,

November 17,

2010

Holiday treatsCookies you can make

without using the oven C2

Beatles for sale

Trail boosts business

Entertainment C8Also see: Talk Show Topics, Annies Mailbox

Business C5

Dinner dishes

Also see: Market Roundup, Stocks

Carroll Kitchens

Carrie Ann Knauer

Select your favorite recipes to share withour readers. To submit a recipe, e- mail it toCarrie Ann Knauer at carrie.knauer@carrollcountytimes.com, or mail it to CarrollKitchens, c/o Carrie Ann Knauer, 201 Railroad

Ave., Westminster, MD 21158. Include yourname, phone number, address, e-mail addressand the best time to reach you.

CALLING ALL COOKS

Sides help makefeast for family

hanksgiving

Please see Sides, C4

BY MICHELLE LOCKEASSOCIATED PRESS

NAPA, Calif. Looking to blendyour philanthropy with your enology?Tis the season.

A limited-production wine is almostalways a personal endeavor, but for theBump family their recently releasedDarms Lane Lindas Hillside Vineyardcabernet sauvignon is truly a labor oflove.

The wine is named in honor ofDarms Lane vineyard co-owner LindaBump, who died of ovarian cancer in2007, and one-third of the bottles rec-ommended selling price of $75 is slatedfor the Ovarian Cancer Research Fund.

Having this wine is really nice, says

Tricia Bump Davis, Lindas daughter.Smooth and restrained, the wine,mostly cab with a little cabernet francand petit verdot added in, is an elegantblend that fits the kind of flavor profileBump preferred, adds Bumps otherdaughter, Tricia. We like to say thatwe think she would have enjoyed thiswine.

Lindas Hillside, available directlyfrom the vineyard, is one of severalways you can sip for a cause during theholidays.

At Gallo Family Vineyards, based inModesto, you can mail in a cork fromany of the companys wines betweennow and Dec. 31 and the winery willdonate $5 to the Meals On Wheels As-sociation of America, for a total of$25,000.

In a non-wine endeavor, TheMacallan Scotch Whiskys oldest andrarest whisky ever bottled a 64-year-old single malt has traveled theworld in a one-of-a-kind Lalique de-canter. Tiny tastes of about 3 ounceshave been auctioned off with proceeds

benefiting charity. A high point was$41,000 raised in Taipei.

Since the tour began in April 2010,The Macallan and Lalique have raisedabout $145,000 for the nonprofit groupcharity: water, which works to providesafe drinking water to developing na-tions. The tour ends with a final auc-tion of the Lalique decanter filled with1.5 liters of the 64-year-old liquid onNov. 15 at Sothebys New York.

Every $5,000 that we raise allowscharity: water to build a well, says TheMacallan brand ambassador GraemeRussell , who has tasted the 64 year oldwhisky and calls it out of this world.

To raise $5,000 is spectacular. Toreach totals like $41,000 has just liter-ally blown us away, he says.

And then theres Ehlers Estate in theNapa Valley, where 100 percent of pro-ceeds from wine sales go to supportthe nonprofit Leducq Foundation inParis dedicated to funding interna-

tional cardiovascular research.The Leducq Foundation has awarded$187 million to cardiovascular re-searchers in 16 countries over the last11 years.

The winery property was acquired,piece by piece, by the late French en-trepreneur and philanthropist JeanLeducq, starting in 1985. The land he

and enologist Jacques Boissenot choseincluded the home of the historic vine-yard of Napa Valley pioneer BernardEhlers, hence the name.

The winery produced its first vintagein 2000 and is known for Bordeaux-style blends.

Not surprisingly, the winery, whichhas a heart logo worked into the E inEhlers, gets quite a few visits frompeople involved in the health-care in-dustry as well as former patients.

A gift thatgives back

AP PHOTOS

Darms Lane vineyard manager Tricia Bump Davis holds a glass of the wine her family sells to help raisemoney to fight ovarian cancer at their vineyard in Napa, Calif., Nov. 7.

Darms Lane 2007 cabernet sauvi-gnon is shown at the Darms LaneLindas Hillside Vineyard in Napa,Calif., Nov. 7.

ONLINE

I Gallo cork fundraiser:www.everycorkcounts.comI Darms Lane: www.darms

lanewine.comI The Macallan: www.the

macallan.comI Ehlers: www.ehlers

estate.com

Book brings iconic bear to kitchen

BY MICHELE KAYALASSOCIATED PRESS

At the New York Public Li-brary, visitors to the Winnie-the-Pooh room are greetedby a gigantic mural of theroly-poly bear and his friendssitting down to dinner.

Thats the iconic imagethat the publisher chose towelcome people into theroom, says Elizabeth Bird,senior childrens librarian atthe institution, which is hometo the Pooh stuffed animalsowned by the real-lifeChristopher Robin. Thatsthe first thing youll see, be-

fore you even see Pooh.Another wall features Poohwith his famous honey pots.

Food, friendship and sim-

plicity have always been cen-tral to A.A. Milnes classictales.

And as tribute to this no-tion, Dutton publishing hasre-issued Virginia Ellisons1969 book, The Winnie-the-Pooh Cookbook.

Though the updatedrecipes for smackerels likehoney toffee apples and easyhoney buns have been up-dated and purged of lard, thebook still features originaldrawings by Ernest H. Shep-ard interspersed with mem-orable quotes from Pooh andhis coterie. And messages

that speak even to todayschildren.

AP PHOTO

Honey gingerbread cookies are shown. The re- issuing

of Virginia Ellisons 1969 book The Winnie-the-PoohCookbook is a great reason to celebrate the iconicbear and make a batch of honey gingerbread cookies.Please see Bear, C3

Re-issue has Winnie-the-Pooh treats

Vineyards blend wine, philanthropy to help charities