Sendik's Real Food Magazine - Winter 2009

ORANGE-RICOTTA POUND CAKE WITH MARMALADE GLAZE

PAGE 39

EASY&EXQUISITE

Cakes! So Easy, So Good

Beyond Beet Salad:American Roots

Opulent Entertaining:A Feast Fit For the Tsars

Thanksgiving withSurprising Italian Flair

Tips & Tricks for Smarter, Happier Cooking

$1.99 04

WINTER 2009

ALL PROCEEDS

from purchases

of this magazine

will go to

ALL PROCEEDS

from purchases

of this magazine

LIDIA BASTIANICH Shockingly Practical Talk with Italy’s Julia Child

real food

winter 20

09

volum

e 5 numb

er 4

www.sendiksmarket.com real food � SFM

Sendik’s Food Market

The rewards associated with being the local family grocer are numer-ous: Helping a customer find an

item on their list or assisting them to their car; watching a shy, young associate mature into a young adult ready to tackle the world; and being part of the commu-nities that we serve. Plus, repeat customers are, among other things, recognition of a job well done, helping to make what we do so satisfying. In addition to these internal rewards, Sendik’s has recently been honored with two awards from outside our organization.

At their annual banquet held in Mil-waukee in September, the Wisconsin Grocer’s Association named Sendik’s

“Grocer of the Year.” The award is espe-cially prestigious because it comes from our peers, our fellow grocers from around the state. Additionally, on November 19, Sendik’s will receive the Wisconsin Orga-nizational Philanthropy Award from the Milwaukee Chapter of the Association of Fundraising Professionals. In both cases we are both honored and humbled to be recognized by these organizations.

As a company, we fully understand where the credit for these accomplish-ments lies. We know that organizations such as Sendik’s exist when a group of people comes together to accomplish something that they could not accom-plish by themselves. As the owners of Sendik’s, we feel very privileged to lead an exceptional team of dedicated people who have come together to create the best grocery shopping expe-rience—period. Indeed, the credit for receiving these two awards goes to all of the associates and customers that make Sendik’s such a special place.

We hope you enjoy this issue of Sendik’s Real Food. As in the past, all proceeds from its sale will help support our charitable partner, which is Midwest Athletes Against Childhood Cancer (MACC Fund) this issue. Thank you for your continued support of our organiza-tion and we wish all of you a happy and healthy holiday season.

Sincerely, The Balistreri Family

welcome

Grocer of the Year!Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

www.sendiksmarket.com

Christine Holmes (left) from Penfield Children’s Center, receives the donation check from summer issue magazine sales. Pictured with Margaret Harris. The Wisconsin Grocers Association honored Sendik’s with its “Grocer of the Year” award.

SFM � real food winter 2009


In keeping with our tradition of customer satisfaction, Sendik’s Food Market is proud to provide our customers with the best in taste and healthy choices. Our stores now have gluten-free

products on the shelves in various departments—from cereal to hot deli soups, we have researched and found the most delicious options in gluten-free foods. We have also provided our staff with informa-tion regarding these products in order to assist customers.

According to statistics, one in 133 people in the United States is known to have celiac disease, the digestive disease that harms the intestines and withholds nutrients from the body. People who have celiac disease are not able to tolerate gluten, which is found in many foods such as wheat, rye, and barley, but also in other products such as medicines and vitamins. Other ingredients that can be used in place of wheat for gluten-free choices are rice, potato starch, corn flour, quinoa flour, flax seeds, sesame seeds, soy flour, sorghum flour, and coconut flour.

At Sendik’s we have done our part to ensure that our stores are supplied with the products needed for people who have gluten intolerance. According to Grafton store manager Tom Rappold, many prevalent food companies have started creating a variety of foods without the gluten protein. Some of these brands include Saz’s, General Mills, and Betty Crocker, which are all known for their quality and taste. At Grafton, as well as the other locations, a specific section is dedicated to these food items, making it easier for customers to find exactly what they are looking for. Although all of our stores are continually stocking new gluten-free food options, not all of the products can fit in this section, but can be identified by their specially marked shelf tags.

Understanding that our customers are our true business, Tom and his associates at Grafton have not only facilitated customers with the gluten-free food products, but also with the store itself. The Grafton store has been the meeting place for the local celiac support group. Tom has attended these meetings to lend his support but also to get feedback on the various gluten-free food products.

We are proud here at Sendik’s to offer our customers the ingre-dients needed to keep everyone healthy! If you have questions or comments about any of the gluten-free food products we sell, our managers would love to help you with anything you need! ■

what’s in store

Gluten-free banana bread.

Delicious Gluten-Free Foods to Try

Envirokids cereal and bars

van’s frozen waffles and French toast sticks

amy’s rice crust cheese pizza

nut thin Crackers

quinoa pastas

ktoos cookies

Glutino cake mixes

Bob’s red mill assorted ingredients for baking

saz’s BBQ sauce

Xochitl corn chips

Enjoy life chocolate chips

mary’s Gone Crackers

Glutino pretzel sticks

schar classic white rolls, pastas, cookies, and crackers

General mills Chex Mix cereals

Betty Crocker cake, cookie, and brownie mixes

Gluten-Free FindsBY ELIzABETH RAASCH

Discover delicious options in gluten-free foods.



C liché but true—I think it’s pretty “cool” that cool-climate grapes are being grown, harvested, and made

into wine right here in Wisconsin. I recently met with Steve Johnson and Maria Milano, owners of Parallel 44 Winery, to talk about cool-climate grape varieties and visit their vineyards and Tuscan inspired winery.

Steve and Maria are both living out their dream that began in 2005 when they planted their vineyard in Kewaunee, Wis-consin, just south of Green Bay. Finding the perfect site for the winery wasn’t easy but an old gravel pit and cornfield are now home to cool-climate vines. Winemaker Steve is lucky to have help from his father, who he watched make homemade wine while growing up. Maria also came from a family where home wine making was an integral part of life. She now handles the day to day business and marketing for the winery. They are a perfect team and look forward to the day cool-climate grapes are planted all over the state.

Parallel 44 isn’t the first Wisconsin winery to grow cool-climate grapes—Wollersheim Winery has been doing it for years. Wol-lersheim Prairie Fumé is made from Seyval Blanc and their Prairie du Sac and Prairie du Sac Reserve are made with Foch, the state’s best-known grapes.

It hasn’t been the norm for Wisconsin wineries to use locally grown grapes. Stone’s Throw Winery in Door County has carved a niche using all California-grown grapes to make their wines. At one time I tasted a fabulous Pinot Noir they had made from a small vineyard on their property—but there had only been two harvests in ten years. In Wisconsin, traditional European grapes

have a difficult time ripening—if they even survive the winter. That vineyard was torn out this summer and so went my hopes that Wisconsin could make a name for itself in the wine world. Seemingly days later, Maria contacted me to see if I was interested in meeting and tasting Parallel 44 wines.

The missing link between Wisconsin becoming legitimate in its grape produc-tion was finding grapes that could produce quality on a yearly basis. Cool-climate grapes have been bred to withstand our harsh northern winters and still have the characteristics to make exciting wine. Those grown right here on Wisconsin’s 44th Par-allel include: Marechal Foch, Frontenac, Seyval Blanc, St. Croix, St. Pepin, La Crosse, Vignoles, and Louise Swenson. And more will show up in the near future.

It might surprise you that the 44th Par-allel line also runs through two great wine regions of the world—Bordeaux and Tus-cany. To Steve’s credit he insists he’s not trying to mimic anyone else but rather create something new and different, that someday people all over the world could say tastes like a great Wisconsin wine. All that I’ve tasted have a unique Wisconsin essence. Like our state’s apples, cherries, and cranberries, the wines are inherently full flavored with zingy freshness. Parallel 44’s wines wonderfully balance sweet and tart flavors that make them ideal food com-panions. Steve’s motto is “A good wine is a wine you enjoy to drink.” From visiting their tasting room, I found many who agree. Likewise, they’re showing a sense of place that has always been at the core of why the great wine regions are great—they taste like where they come from.

Parallel 44 also makes wine sourced from other grape growing regions around the globe, however, I think their most exciting wines are those made from their estate fruit and cool-climate varietals. They are just get-ting started and championing cool-climate wines doesn’t come easy but both Steve and Maria’s quiet confidence gives me hope that they are on the right path for the future of cool-climate grapes in Wisconsin. ■

Wines to Trythese Parallel 44 wines are on sale ($10.99 750ml) nov. 1–dec. 31, 2009

seyval Blanc: A semi-dry crisp white wine with a light medium body made from Seyval grapes.

vignoles: Made from 100% Vignoles grapes, this refreshing semi-sweet white will show off its intense grapefruit flavors and lime undertones, followed by a crisp finish.

rosso: Made from 100% Marechal Foch grapes, this medium-bodied red has a complex array of ripe berry flavors with a light fruity finish.

Baco noir: This oak-aged red wine, made from Baco Noir grapes, is a deeply hued fruit forward wine expressing notes of black fruit and caramel.

Cool WineBY MARC GooDMAN, Sendik’s Wine and Spirits Director

Cool-climate grapes find a perfect home on Wisconsin’s 44th Parallel.

wine shop


Sendik’s Food Marketfun facts

Where in the world have you seen a Sendik’s shopping bag?While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

Beth on Grinnell Glacier at Glacier National Park in Montana

D. Young at Neuschwanstein Castle near

oberammergau, Germany

Bruno and Marina in Alcocebre, Spain

Stephanie, MacKenzie (daughter)

and Carson in Ketchikan, Alaska

Melissa in Cancun, Mexico

Julia on the Isle of Wight Ferry in

Portsmouth, England Krista on the Danube River in Krems, Austria

A Happy Sendik's Customer in Te Puke, New zealand



The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details if you wish.)

Share Your Photos

fun facts

Roger and Lynn at the Colosseum in Rome, Italy

Ed in Badlands National Park

in South Dakota

Reuse your Sendik’s quality paper or plastic shopping bag and receive

a 5¢ discount for every bag.

Did you Know?

Lucia and Milagros in Buenos Aires, Argentina

Gary in Hay River in the Northwest Territories, Canada


Sendik’s Food Marketfresh, frugal, and fabulous

As I write this on the official first day of fall, it’s pouring buckets outside, contributing to my mood as I say

a melancholy goodbye to summer. We had a great run, didn’t we? I’ll look back fondly with dozens of memories of happy times spent with family and friends. Lucky for all of us, autumn in Wisconsin has been so pleasant and mild we’ve been able to dig in our heels a bit and eek out a little more of that glorious summer feeling.

Lovely weather aside, time, of course, marches on. The passing of summer and fall is balanced by the sweet anticipation of the season upon us. We have much to look forward to with holiday celebrations and sharing time-honored traditions with family and friends. And naturally, delicious eats will play a huge part in the festive season.

Ultimately, you will be invited to (or be the host/hostess of) some sort of fabulous fete this holiday season—a Thanksgiving celebration, a holiday gathering, Christmas Dinner, New Year’s Eve—maybe even just an afternoon of watching football on the “tube.” When you’re invited, you will of course pose the question: “What can I bring?”

That’s why I’ve decided to share these savory Herbed Onion Tartlets with you. The recipe is useful. It’s easy. And most importantly, it’s delicious! In keeping with the theme of my Fresh, Frugal, and Fabu-lous blog, these tarts are cost-effective, yet elegant. Sweet yellow onions are slow-cooked to a deep golden brown, blended with fragrant and earthy fresh sage, and spooned into a crisp phyllo pastry cup. Plate them on a gorgeous platter and watch them disappear. And a bonus—the filling freezes beautifully, so make it when you have some time and stash it away—you’ll be so happy to have it on hand!

Keep this recipe in your back pocket for when you’re called upon to bring an appetizer to a celebration. In the meantime, I wish you the warmth, joy, and happiness

of the season, and hope you’ll enjoy some traditions of your own!

Herbed Onion TartletsMAKES 2 DozEN TARTS

2 large yellow onions 2 slices good-quality bacon, minced (It’s helpful to freeze the bacon for a few minutes, then stack the slices, and mince them together) 1 teaspoon sugar 1 teaspoon salt 2 teaspoons (or more) good quality balsamic vinegar 1 tablespoon chopped fresh sage or fresh rosemary, plus additional sprigs for garnish 1 egg ¼ cup half-and-half 2 packages phyllo tart shells

➥Cut the onions in half from root to tip. Peel off the skins and discard. Place the onions cut side down on your cutting surface, and cut the onion in half again, root to tip (slice off the tip and discard that too). Begin slicing the onions as thinly as you possibly can, all the way down to the root end; discard the tough end/core piece.

➥Preheat a large, heavy skillet over medium-high heat. Sauté the bacon until almost crisp. Add the onions, sugar, and salt to the skillet. Reduce heat to medium and cook the onions, stirring often, until reduced by two-thirds. Reduce the heat to low, add the balsamic vinegar, and continue to cook and stir until the onions reach a deep golden brown color—this will take about 25 minutes and will require patience on your

part (you should hear a gentle sizzling sound while they cook). Don’t be tempted to rush the onions or they will burn instead of cara-melizing!

➥Stir in the sage or rosemary. Taste the onion mixture and adjust the seasonings. If they taste too sweet, add a bit more balsamic vin-egar. Cool slightly; add the egg and half-and-half. (You can freeze the filling at this point; cool completely before covering and placing in the freezer).

➥Preheat oven to 350°F. Place tart shells on a cookie sheet and fill shells with onion mixture (I like to use a fork). Bake tarts for 15 minutes, or until filling is set. Transfer to a serving platter.

➥Just a note (because I like you): Please don’t make this filling when you’re already dressed and ready for the holiday function you’re attending. Trust me. The smell of bacon and onions will absolutely linger on your person until you take a shower. I don’t notice this at all in the finished product, but while the onions are cooking their smell is strong. Just keepin’ it real! ■

What Can I Bring? BY LEAH DAMRoN

A cost-effective yet elegant appetizer is the perfect answer for any occasion.



W ith their mild flavor and firm, juicy texture, it’s no wonder shrimp is America’s favorite

shellfish. Not only is shrimp the most popular shellfish, it’s also one of the most nutritious. It’s low in saturated fat, and is also a good source of niacin, iron, phosphorus and zinc, and a very good source of protein, vitamin B12 and selenium. Fresh shrimp are in season from May to October but with today’s new method of flash-freezing at sea shrimp are not only fresher than they’ve ever been, but enjoyable year-round.

Most of the shrimp harvested in the United States comes from the waters of the south Atlantic and Gulf states, with a smaller number caught in the Pacific. While there are more than 300 varieties of shrimp, they can be divided into two broad classifica-tions—warm-water shrimp and cold-water shrimp. As a general rule, the colder the water, the smaller and more succulent the shrimp. The most popular types of shrimp are brown, pink, and white. These names refer to their general color before cooking, however, because of a chemical change after exposure to heat, most shrimp shells turn pink when cooked.

Though there are slight differences in texture and flavor, the different sizes (except the miniatures) can usually be substituted for one another in a recipe. Keep in mind, the larger the shrimp, the larger the price tag so if you’re going to be chopping up the shrimp, you could get by with smaller ones—save the showier big guys for dishes in which they’re served whole where they’ll draw the oohs and ahs they deserve.

In the United States, shrimp are sold by count, which factors in the size and weight, and packages will be labeled according to the number per pound as well as a descrip-tive name of the size. General size categories are: colossal (12 or less per pound), jumbo (16-20), extra-large (26-30), and large (31-40). Determining how much to buy will

depend on the size, but generally plan on ¹⁄3 to ½ pound of shelled shrimp per person.

Defrost shrimp either in the refrigerator overnight or in cold water. Never defrost it at room temperature and it’s best not to defrost them in the microwave. For the best flavor and quality, use fresh shrimp within

one or two days. Cooked shrimp can be refrigerated 3 to 4 days. Shrimp should always be cooked quickly—overcooking can easily ruin their sweet, delicate flavors. Most shrimp cook in as little as 3 minutes. When they turn pink and slightly opaque, they’re done. ■

seafood

Sea Treasure

Red Pepper Cilantro Cocktail SauceSERvES 4-5

➥Roast, peel, and seed red peppers. In a blender, combine red peppers, ketchup, lime juice, and chilies and purée until smooth. Add onion and cilantro to pepper mixture. Refrigerate. In boiling salted water, cook shrimp for 1-2 minutes until done. Drain and chill shrimp. Serve with red pepper sauce.

➥Note: You can substitute dried ancho, New Mexico, or California chilies for the guajillo or use a mix.

2 red peppers ½ cup ketchup juice of 1 lime 3 guajillo chilies, soaked in water to soften (see note)

¼ cup finely chopped white onion ¼ cup coarsely chopped cilantro 1¼ pound 21-25 count texas shrimp, peeled and deveined salt

While “jumbo shrimp” may be an oxymoron, there’s no denying the huge popularity of this little jewel of the sea.

RE

CIP

E C

ou

RT

ES

Y o

F T

HE

TE

xA

S D

EPA

RT

ME

NT

oF

AG

RIC

uLT

uR

E

SFM �0 real food winter 2009


Don’t take that familiar dollop of red cranberry sauce for granted—that dash of color on your holiday

dinner plate is packed full of powerful antioxidants, potassium, beta-carotene, and vitamin C.

Cranberries contain no fat, no cholesterol, and very little sodium, and have flavonoids and polyphenols, which are natural com-pounds that offer a wide range of potential health benefits. These shiny scarlet berries may offer a natural defense against the development of cardiovascular disease since they contain a greater concentration of anti-oxidants than most fruit. Antioxidants may reduce the harmful effects of heart disease risk factors such as LDL “bad” cholesterol, and since cranberries are low in sodium and also contain potassium, they can help maintain healthy blood pressure.

You’ve probably heard that they can play a significant role in preventing urinary tract infections. Emerging research also suggests they may help reduce the risk of gum disease by keeping certain oral bacteria from attach-ing to teeth and gums, which could slow the development of plaque and cavities. These

“anti-stick” properties may also inhibit a bacteria associated with stomach ulcers.

This native North American fruit is avail-able fresh from September or October to December. Cranberries can be eaten raw, however, since they are so very tart they give some people a stomachache, so most people prefer to cook them. Typically chefs coun-teract the cranberry’s tartness by combining them with a sweetener, or with other sweet fruits such as apples, oranges, or other ber-ries. While it seems like the holidays are big for this little berry, only about 20 percent of cranberries are consumed during this time; most are enjoyed year-round in juice, sauces, and chutneys or sweetened and dried.

There are certainly many ways to give thanks for these ultra-healthy all-American berries. Start the day with sweetened dried cranberries added to yogurt or cereal. Whip up a smoothie with cranberry juice cock-tail, vanilla yogurt, and strawberries. Bake fresh cranberries in muffins. For lunch, toss sweetened dried cranberries in a salad or spread cranberry sauce on a turkey or ham sandwich. Try sweetened dried cranberries in place of jelly in a peanut butter and jelly

sandwich. Top grilled salmon, chicken, or pork with spicy cranberry chutney for dinner or add dried cranberries to rice or risotto. When it’s time for a treat, use sweetened dried cranberries in bars, pies, and cobblers as you would raisins. ■

fruit

RE

CIP

E A

ND

PH

oT

o C

ou

RT

ES

Y o

F T

HE

CR

AN

BE

RR

Y M

AR

KE

TIN

G C

oM

MIT

TE

E

RelIsh CRAnBeRRIes

Mixed Greens with Cranberries, Goat Cheese, and Walnuts MAKES 6 SERvINGS

vinaigrette 2 tablespoons fresh lemon juice (the juice from one lemon) 2 tablespoons 100% cranberry juice 2 tablespoons honey 4 tablespoons soft mild-flavored goat cheese ¼ teaspoon salt ¼ teaspoon black pepper 6 tablespoons extra-virgin olive oil

salad 9 cups mixed greens ½ cup soft goat cheese, crumbled 1 cup dried cranberries 1 cup toasted, chopped walnuts

➥For the vinaigrette: Combine in a blender the lemon juice, cranberry juice, honey, goat cheese, salt and pepper. Blend until smooth, then, with the motor running, gradually add in the olive oil. ➥The vinaigrette can be stored in an airtight container in the refrigerator for 2-3 days.➥For the salad: Preheat oven to 350°F.Toast chopped walnuts on a shallow baking dish for 8-10 minutes.➥A few minutes before you want to serve the salad, in a large serving bowl toss the greens with the vinaigrette. Garnish with the cranberries, toasted walnuts, and crumbled goat cheese.

American cranberries are year-round nutritional workhorses.

www.sendiksmarket.com real food �� SFM

Sendik’s Food Marketdeli

Pair savory cheese with a dollop of sweet-tart jam for a classic marriage of flavors.

Giving Cheese a sWeet side

Dried Fig Cherry Compote MAKES 4 CuPS oR 32 TWo-TABLESPooN SERvINGS To SERvE 12 oR MoRE

This easy to make compote from the classic book Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang 2007) is great with a variety of cheese. Try soft, washed-rind cheese, such as Cowgirl Creamery Red Hawk, Alsatian Munster, Taleggio, or for a milder flavor, Brie cheese or Camembert. (You will end up with more com-pote than you need for one wheel of cheese—it will last about two months in the refrigerator.)

2½ cups water 1½ cups sugar ¹⁄3 cup fresh lemon juice (juice from about 1 large lemon) 12 ounces dried Black mission figs (2½ cups), stemmed and quartered 4½ ounces dried tart cherries (if you can, stay away from the pre-sweetened style) 1 wheel (about 12 ounces) semi-soft cheese cut into 1-ounce pieces

➥In a medium-size saucepan, combine all ingredients except the cheese. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce the heat to medi-um and simmer, stirring occasionally, until fruit is tender and juices are reduced to a medium-thick syrup, 75-90 minutes. You should end up with about ½ cup of liquid. The liquid will still seem soupy but it will gel as the mixture cools. Let cool to room temperature. (If you make the jam in advance and refrigerate it, bring to room temperature before serving.)➥To serve, place a wedge of cheese on its side on each of 12 individual serving plates. Place a dollop of compote next to the cheese and serve. Alternatively, put the cheese on a platter and a bowl of the compote on the side and let people help themselves.

Cheddar cheese with apple pie is an American classic, but why? We talked to Laura Werlin, author of several

books including The All American Cheese and Wine Book and Cheese Essentials, and she told us that the habit of pairing savory cheese with sweet accompaniments like jams, honeys, or chutneys gives you the classic savory and sweet contrast that people love in dishes such as ham with pineapple or duck with orange sauce. Want to try this for yourself?

You don’t want to just plop a dab of the same jelly you use on toast atop cheese; there are a few guidelines you’ll want to keep in mind. In gen-eral, the milder the cheese, the milder the accompaniment should be, and the saltier the cheese, the sweeter the accom-paniment.

“The main thing to keep in mind: less is more,” notes Wer-lin. “A sweet accom-paniment goes a

long way…don’t go overboard or the jam will overpower.” And avoid anything super sweet or super spicy, which can overwhelm the cheese.

Laura Werlin offers these suggestions:Blue cheese: Saltiness is the common

element you’re pairing against with all varieties in the blue category. Most contrast charmingly with anything sweet, especially fig jam and honey. Chutney has a lot going on but mango or a not-too-spicy plum one might go well. “I

never get tired of blue cheese and honey, par-ticularly with a little dessert wine,” says Werlin. Blue cheese and fig jam is another favorite.

Brie: A tangy/tart and sweet quality is the key for Brie. Try a rhubarb compote or rhu-barb jam, tart cherry jam, or apricot.

Cheddar: With younger cheddar try an onion jam, which is sweet and savory. For aged varieties, chutney, such as mango, is a classic. You can get away with a variety of different berry jams and most other chutneys as long as it isn’t too spicy.

Chèvre: This fresh goat cheese has an affinity with dried apricots, which are not as sweet as some other fruits.

Gouda: Try onion jam with younger vari-eties. Apple butter and aged Gouda are really nice together. Also try lingonberry jam, which is not as sweet as some other fruits.

Gruyère: “…truly one of the best cheeses in the world, I think,” says Werlin. Try sweet cherry jam.

Manchego: A classic quince paste has an inherent tartness that works well. Apricot would go well too.

Parmigiano-Reggiano: This is sweeter on the palate than you would think, notes Werlin, so sweeter dark fruits, such as cherry or plum jam, a sweeter fig jam, or plum Mostarda would go well.

Swiss: Cherry is a natural accompaniment.Taleggio: Sweetened strawberry jam can

work and Mostarda’s hot/sweet flavors work well with stronger cheese. (Also with aged cheddar).

And what’s a go-to jam or chutney that can pair well with many different types of cheese? Fig or onion jam.

Reverse the ratio of that apple pie and cheddar combo by making cheese the focus with just a dollop of sweet-tart and you have yourself a delicious appetizer or snack. ■R

EC

IPE

Co

uR

TE

SY

oF

LAu

RA

WE

RLI

N

SFM �� real food winter 2009


T he MACC Fund, Midwest Athletes Against Childhood Cancer, Inc. was created in 1976. A diagnosis of leu-

kemia for two-year-old Brett Doucette, the son of Karen and colorful Milwaukee Bucks broadcaster Eddie, served as the inspiration for the fund, which helps children with cancer and blood disorders such as sickle cell anemia and aplastic anemia. The MACC Fund’s first success story, Brett is married and living in Arizona.

Since the MACC Fund began on the Milwaukee Arena floor in 1976—during the retirement ceremony for Jon McGlock-lin’s number 14 jersey—the MACC Fund has contributed $34 million to research (with long-term commitments taking that total to $40 million). During this time, the overall cure rate for childhood cancer has risen from 20 percent to 80 percent. These are impressive statistics to be sure, but more importantly, they represent the lives of children.

The MACC Fund supports scientific research at the Medical College of Wiscon-sin in the six-story MACC Fund Research Center, and at the University of Wisconsin’s Paul P. Carbone Cancer Centers in the MACC Fund Pediatric Cancer Research Wing of the Wisconsin Institutes for Medi-cal Research. Clinical, translational research is conducted in the MACC Fund Center for Cancer and Blood Disorders at Children’s Hospital of Wisconsin.

Research provides hope to a child. Rou-tine things are anything but routine for a child who is fighting cancer or a blood disorder. Homecomings, proms, and gradu-ations are all a cause for celebration of the highest proportion. The people who have supported the MACC Fund throughout the past 33 years have all played a role in these

celebrations, even though they may never have known the child.

It is easy to help the MACC Fund. You can ride a bike, hit a golf ball, attend a fash-ion show, watch a basketball game or a tele-vised auction, volunteer, sponsor an event, participate in an event, or simply make a

donation. Special events of every size and description have provided a good time for a good cause for 33 years. Regardless of the occasion, the MACC Fund affords people of all ages a chance to provide a lifesaving Gift of Hope to children with cancer and blood disorders. ■

community support

The MACC FundThree decades of hope through research.

Cancer patient Emilie on the shoulders of her

dad Erich.

Upcoming Programs and Events mid-novEmBEr

TODAY’S TMJ4 MACC*Star on sale at the eight Balistreri’s Sendik’s Markets, Quality Candy Stores, and Buddy Squirrel Nut Shoppes ($10).

novEmBEr 27–dECEmBEr 27 Candy Cane Lane in West Allis—celebrating 25 years of Sharing Christmas.

dECEmBEr 12 The annual TODAY’S TMJ4 Sports Auction 4 MACC live Noon–2p.m.

throuGhout thE sEason Grafton High School Basketball Team’s Hoops Helping MACC.

FEBruary 19, 2010 The ADAMM (Automobile Dealers Association of Mega Milwaukee) Auto Show Charity Ball.

FEBruary 28 • Women for MACC Pasta Fest at Serb Hall on Milwaukee’s south side. • Ridin’ for Research—indoor cycling for two to six hours at South Milwaukee High School.

datE tBd • Milwaukee Ale House Brewfest in the historic Third Ward.

Please visit www.maccfund.org or call 414-456-5830 for more information or to make a donation.

Sendik's Real Food Magazine - Winter 2009

Documents

Transcript of Sendik's Real Food Magazine - Winter 2009