I love this time of year.  Everyone is a bit more relaxed and looking forward with an intrepid sense of adventure anticipating what the New Year holds.  Even still it’s a time when we reflect back on what was good, what we remember most, and what we intend to carry forward.  And, usually, somewhere mixed up in it all are a few well-intended resolutions.  With that in mind, here’s a look back at your favorite Food Section and Food Wednesdays columns.  From what you told us these are the ones that kept you in the kitchen, around the table, and enjoying the food!

#10 – Recipe: Chocolate Mousse (and the chocolate mousse recipe redux)

What is it about chocolate?  Every time the word chocolate was mentioned this year you all sat up and took notice. I’m particularly fond of the mousse recipe because it is extremely versatile.  But you found the Hershey Hotel’s Chocolate Cream Pie equally appealing!

 #9 – Foodie Find: Vadouvan

Vadouvan wasn't heard often in central Pennsylvania, that is until the Food Section brought the spice blend front and center.  Some made the spice blend from scratch, and a few even splurged on the real deal.  If you’ve been adventurous, you’ve found it to be a delicious complement to soups, stews, and roasted root vegetables.  For those of you who love the South Beach-styled cauliflower “mashed potatoes”, a sprinkle of Vadouvan gives these good-for-you-veggies an enticing aroma and a hit of flavor that keeps you coming back for more.  Ready to try something new?  Gourmet has a quick and easy recipe for vadouvan that is a simple sauté with butter, orange juice and Vadouvan spice.

#8 – Recipe: Coconut ‘n Date Bites

Never let it be said that healthy food can’t taste delicious.  These little bites are all natural, whole foods at their finest.  Great to serve guests; great for a healthy snack when you’re on the go.  And they’re just simply beautiful to look at.

#7 – Recipe: Apple Noodle Kugel

This is the most comforting breakfast (or dessert) dish I can think of.  Everyone who’s tasted it has raved; everyone who’s made it has made it again, and again.  It is super-delicious with its creamy warm custard-like filling mixed between egg noodles and studded with apples and cinnamon.  What I most like, though, is that it is a make-ahead dish so there's no fuss in the morning.  Don't be surprised if you find people sneaking spoonfuls from any leftovers.... IF there are any leftovers. 

#6 – Food Wednesdays: The Food-Body-Mind Connection

Perhaps you are surprised as I that this Food Wednesdays column received a multitude of repeated views.  Apparently, however, in central Pennsylvania we take our local foods, and our local food sources seriously.  Understanding how what we eat affects every aspect of our body, our minds, and indeed, our lives is becoming more important.  Of course, you were equally enthusiastic about the Food Section’s book reviews on The Locavore Way and The New Vegetarian.  Their recipes seemed to appear on most of our Holiday tables! 

#5 – Recipe: Gelato and Chocolate

See #10.  Chocolate.  I’d say no more but combining Chocolate Shortbread with the absolutely best pistachio creamy, rich gelato ever takes chocolate to a new, unprecedented level. 

#4 – Radio Smart Talk/Thanksgiving and Eating Healthy for the Holidays

So many questions, so little time.  Suffice to say we all enjoyed a super-delicious holiday simply by enjoying WITF's Radio Smart Talk!.  We learned that one of the most important tips in producing golden browned, crispy-skinned turkey is to make sure the turkey is completely dry before putting it in the oven.  Same rule, actually, applies to all proteins.  Those of you who tried cooking the turkey breast side down for the first hour at a higher temperature were justly rewarded with moist and delicious white meat.

In December, Craig Cohen brought Dr. Theresa Burick, D.O., F.A.C.P. in on the conversation.  In one hour we covered everything from Christmas dinner to New Year's resolutions and making smart choices given all the eating options. 

#3 – Food Wednesdays:  Eat Your Way through the Holidays (introducing the Three Bites Eating Plan™)

What we know is that we have to eat.  How (and what) we eat are a completely different story.  After the successful run of Three Bites to Being Full and Satisfied in the October 2009 issue of Central PA Magazine, we followed up with the Three-Bites Eating Plan™ in the Food Section.  In January 2010, just in time to help you with that New Year's resolution, Chef Donna Marie Desfor will be offering theThree-Bites to Being Full and Satisfied Workshop, in her Mechanicsburg, Pennsylvania Tasting Room.  For more details visit There's a Chef in My Kitchen.

#2 – Food Wednesdays: Seasoning with the Enemy

Salt.  Notoriously bad for us.  Or so they say.  But we saw it a different way, and captured your attention.  We got you thinking not only about how to you season your food, but what you are seasoning it with. 

#1 – Food Wednesdays:  Aw Honey, Honey!

A standard in just about everyone’s pantry, honey is transformative when used in creative ways.  From its raw natural honeycomb form to the liquid gold cultivated from the hives of bees that bask in the finest collection of wildflowers, the Food Section introduced some delightful uses for your honey in the kitchen… beyond, “honey, can you help me with….!”

Comments (0)

Subscribe to this comment's feed