• Summer Magazines

    Bill Eisele and his grandson Luke Eisele get ready to remove the honey from frames collected from one of his several bee hives.

    Bill Eisele does not seem particularly worried about stings.

    It’s getting on sunset at his Christmas tree farm in Petersburg, and he’s checking a hive, protected only by a short-sleeved golf shirt and a couple decades’ worth of experience working around bees. No smoking, no mesh hood, no apparent concern.

  • Summer Magazines

    beach plums Beach plums are nothing new.

    For generations, locals have gathered the small, tart plums along roadsides and in the dunes, mostly for jellies and jams.

    The fruit is much smaller than the European or Asian plums, to which it is related, and when ripe can range in size from about a pea, to a Bing cherry, or the size of a grape tomato for a really big one.

  • Summer Magazines

    Economy and trend meet in canning revival

    It’s late summer, and for now we are awash in fresh, local food. Markets, produce counters and your neighbor’s garden overflow with tomatoes, squash and other goodies, but the leaves are falling and the first cold snap can’t be too far away.

    If only there were some way of preserving these summer flavors for the winter.

  • Summer Magazines

    Here’s one for Joe and Joanne Sixpack. 

    You know, regular folks. The common people. Those with taste.

    Let’s face it, beer gets a bad rap. Its reputation has improved in recent years, but for many, the world’s first alcoholic brew, and the most popular, is shorthand for plebian tastes. Think of Homer (Simpson, not the Illiad author) downing Duff Beer while sitting in the kitchen in his underwear.

  • Summer Magazines

     Doc Adams Through this season, in this space, readers have been enticed, cajoled and nagged to eat local food, and lots of it.

    Not this week.

    Instead, we’ll talk about what once was, and why it’s changed. And why one of the favorite fish for many anglers is now more or less off the menu.

  • Summer Magazines

    For strawberries, red means go One of the highlights of summer eating is now ready

    There’s no avoiding the conclusion that strawberries want to be eaten.

    Look at it this way; they don’t exactly hide, do they? At least when they are ready and ripe.

  • Summer Magazines

     Liz Anderson, AKA the Egg Lady, with son Daniel and a dozen blue-green eggs. She sells her extra eggs from her front porch on Route 50 in Tuckahoe.  Growing up on her dad’s farm in Upper Township, Liz Anderson knows chickens.

    So it seemed natural that she and her husband, Tom, would keep a few at their place in Tuckahoe for the eggs.

    “We always ate…

  • Summer Magazines

    The season starts now, but it doesn’t last

    A more mature writer, in a more serious publication, could probably resist a lead like “this is the dawning of the age of asparagus.” 

    Fat chance. 

    The flowers are blooming, the days are long, and those in shorts and flip-flops no longer seem pathological. 

  • Summer Magazines

     eggplant

    It’s as Italian as parmigiana, as French as ratatouille, and as Arab as baba ghanoush, without even getting started on moussaka, Szechuan-style eggplant and garlic sauce or a few dozen Indian dishes.

    In other words, eggplant tastes like home to a huge swath of humanity, under many names and many, many different kinds of spices.

  • Summer Magazines

    No one ever said farming was easy: especially farmers.

    Each year is either drought or too rainy, too cold for one crop or too hot for another, and if everything cooperates, if the season is absolutely perfect, then there’s a glut and the prices drop.

    In Cape May County, the amount of land under cultivation has dwindled for years, and in many cases folks whose parents and grandparents or great grandparents were farmers have decided to find something else to do.




Easy holiday meals feature pretzel crackers

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When entertaining during the holiday season, time is of the essence. Between cleaning, shopping, decorating and mingling with friends and family, there's hardly enough time to cook let alone prepare an elaborate seven course meal.
However, the lack of time doesn't mean your food or your guests have to suffer. By combining classic dishes with unique ingredients, you can enhance the flavor of your recipes without having to spend the entire evening in the kitchen.
Instead of preparing an over-the-top feast, try opting for simple and satisfying fare with a subtle modern twist to wow your guests.
Often, it's just that extra ingredient that can really tie together your favorite appetizers, entrees and desserts.

Jessica Segarra, of The Novice Chef food blog, offers three simple tips to create stand out dishes using her favorite better-for-you pretzel crackers to rethink your holiday recipes.
• While it's easy to get caught up in the moment, don't let the holidays sidetrack your guests from eating healthy.
Instead, make wholesome, lighter options the life of the party by adding unexpected ingredients to otherwise bland dishes.
Serve protein packed, homemade sweet potato hummus with veggies and flat-baked Pretzel Crisps(R), the perfect combination of sweet and savory flavors for fall and winter entertaining. Not only will the hummus keep your guests satisfied, it can be made in advance and stored in the refrigerator until ready to serve.
• Sweet-and-savory never fails. Look for recipes that combine both elements to add a well-balance boost of flavor. This holds true for both desserts and entrees.
"Pretzels are my go-to ingredient for adding crunch and just the right amount of salty goodness to my sweeter dishes," says Segarra. "I've found Pretzel Crisps offer the most versatility when it comes to flavor and use. "They can be easily paired with my favorite holiday desserts, including beautifully layered trifles."
• Select dishes that can be prepared ahead of time. Entertaining is no fun if you're confined to the kitchen while your meal cooks. Choosing a baked entree like pork medallions or chicken breasts that can be prepped before your guests arrive can help to free you up to socialize.
Swap out bread crumbs for thin pretzel crackers and coat prior to your guests arrival.
Holiday gatherings are supposed to be fun for everyone, including the hosts. By adopting some simple time-saving secrets to make your food shine, both you and your food can be the life of the party.
Celebrate the holidays with Pretzel Crisps and these seasonally inspired recipes at your next gathering.

Everything Pretzel Crisps Crusted Pork Medallions with Sweet Maple Gravy

Makes 4 servings
Ingredients:
1 pound pork loin, sliced into 1 1/2-inch rounds
1/4 cup all-purpose flour
2 large eggs, whisked
3 cups Everything Pretzel Crisps, crushed
4 tablespoons unsalted butter
For the gravy:
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup
1 cup whole milk

Directions:
Preheat oven to 425 F. Line a baking dish with foil and spray with non-stick spray. Set aside. Place flour in a shallow bowl. Place eggs in a separate shallow bowl. Spread crushed Pretzel Crisps on a rimmed plate. Working with one pork medallion at a time, coat pork in flour, dip into eggs and then press into pretzels. Repeat process until all pork medallions have been coated. Melt butter in a large skillet over medium-high heat. Add four to five pork medallions at a time, cooking until lightly browned, about 2 minutes on each side. Transfer browned pork medallions to prepared baking dish. Repeat process until all pork medallions have been browned. Place pork medallions in the oven and bake until cooked through, or until internal temperature reaches 140 F, about 8 minutes. Let chops rest for 5 minutes after baking. While pork is in the oven, melt butter over medium-high heat in the skillet used to cook the pork. Whisk in flour, scrapping the edges to include any of the browned pork bits in the pan. Stir continually with a wire whisk until the flour has thickened and started to brown, about 3 minutes. Pour in maple syrup and 1/2 cup of milk, continually whisking. After about 30 seconds, gravy should start to thicken again. Add remaining 1/2 cup of milk and whisk until combined. Remove gravy from heat and serve drizzled on top of pork medallions.

Dark Chocolate & Peppermint Pretzel Crisps Brownie Trifle

Ingredients:
1 box fudge brownie mix
1 - 4 ounce bag Dark Chocolate & Peppermint Pretzel Crisps
3 cups whole milk
2 packages (3.9 oz.) chocolate instant pudding
1 tub (11 oz.) whipped topping, divided
Crushed peppWhen entertaining during the holiday season, time is of the essence. Between cleaning, shopping, decorating and mingling with friends and family, there's hardly enough time to cook let alone prepare an elaborate seven course meal.
However, the lack of time doesn't mean your food or your guests have to suffer. By combining classic dishes with unique ingredients, you can enhance the flavor of your recipes without having to spend the entire evening in the kitchen.
Instead of preparing an over-the-top feast, try opting for simple and satisfying fare with a subtle modern twist to wow your guests.
Often, it's just that extra ingredient that can really tie together your favorite appetizers, entrees and desserts.
Jessica Segarra, of The Novice Chef food blog, offers three simple tips to create stand out dishes using her favorite better-for-you pretzel crackers to rethink your holiday recipes.
• While it's easy to get caught up in the moment, don't let the holidays sidetrack your guests from eating healthy.
Instead, make wholesome, lighter options the life of the party by adding unexpected ingredients to otherwise bland dishes.
Serve protein packed, homemade sweet potato hummus with veggies and flat-baked Pretzel Crisps(R), the perfect combination of sweet and savory flavors for fall and winter entertaining. Not only will the hummus keep your guests satisfied, it can be made in advance and stored in the refrigerator until ready to serve.
• Sweet-and-savory never fails. Look for recipes that combine both elements to add a well-balance boost of flavor. This holds true for both desserts and entrees.
"Pretzels are my go-to ingredient for adding crunch and just the right amount of salty goodness to my sweeter dishes," says Segarra. "I've found Pretzel Crisps offer the most versatility when it comes to flavor and use. "They can be easily paired with my favorite holiday desserts, including beautifully layered trifles."
• Select dishes that can be prepared ahead of time. Entertaining is no fun if you're confined to the kitchen while your meal cooks. Choosing a baked entree like pork medallions or chicken breasts that can be prepped before your guests arrive can help to free you up to socialize.
Swap out bread crumbs for thin pretzel crackers and coat prior to your guests arrival.
Holiday gatherings are supposed to be fun for everyone, including the hosts. By adopting some simple time-saving secrets to make your food shine, both you and your food can be the life of the party.
Celebrate the holidays with Pretzel Crisps and these seasonally inspired recipes at your next gathering.

Everything Pretzel Crisps Crusted Pork Medallions with Sweet Maple Gravy

Makes 4 servings
Ingredients:
1 pound pork loin, sliced into 1 1/2-inch rounds
1/4 cup all-purpose flour
2 large eggs, whisked
3 cups Everything Pretzel Crisps, crushed
4 tablespoons unsalted butter
For the gravy:
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup
1 cup whole milk

Directions:
Preheat oven to 425 F. Line a baking dish with foil and spray with non-stick spray. Set aside. Place flour in a shallow bowl. Place eggs in a separate shallow bowl. Spread crushed Pretzel Crisps on a rimmed plate. Working with one pork medallion at a time, coat pork in flour, dip into eggs and then press into pretzels. Repeat process until all pork medallions have been coated. Melt butter in a large skillet over medium-high heat. Add four to five pork medallions at a time, cooking until lightly browned, about 2 minutes on each side. Transfer browned pork medallions to prepared baking dish. Repeat process until all pork medallions have been browned. Place pork medallions in the oven and bake until cooked through, or until internal temperature reaches 140 F, about 8 minutes. Let chops rest for 5 minutes after baking. While pork is in the oven, melt butter over medium-high heat in the skillet used to cook the pork. Whisk in flour, scrapping the edges to include any of the browned pork bits in the pan. Stir continually with a wire whisk until the flour has thickened and started to brown, about 3 minutes. Pour in maple syrup and 1/2 cup of milk, continually whisking. After about 30 seconds, gravy should start to thicken again. Add remaining 1/2 cup of milk and whisk until combined. Remove gravy from heat and serve drizzled on top of pork medallions.

Dark Chocolate & Peppermint Pretzel Crisps Brownie Trifle

Ingredients:
1 box fudge brownie mix
1 - 4 ounce bag Dark Chocolate & Peppermint Pretzel Crisps
3 cups whole milk
2 packages (3.9 oz.) chocolate instant pudding
1 tub (11 oz.) whipped topping, divided
Crushed peppermint, for garnish

Directions:
Heat oven to 350 F (325 F for dark or nonstick pan). Grease pan with butter or nonstick spray. In a medium bowl, mix brownies as directed for fudge brownies, using water, oil and eggs. Bake as directed. Cool completely, about 1 hour. Once brownies are cooled, cut into 1-inch cubes and set aside. Then in a medium bowl, beat milk and pudding mixes with whisk for 2 minutes, or until thickened. Stir in 1 cup whipped topping. Place 1/2 of brownie cubes in 2-qt. bowl. Top with a layer of Dark Chocolate & Peppermint Pretzel Crisps, followed by half of the pudding mixture and another layer of whipped topping. Repeat all layers. Sprinkle the top with crushed peppermint and one whole Pretzel Crisps. Refrigerate until ready to serve.
ermint, for garnish

Directions:
Heat oven to 350 F (325 F for dark or nonstick pan). Grease pan with butter or nonstick spray. In a medium bowl, mix brownies as directed for fudge brownies, using water, oil and eggs. Bake as directed. Cool completely, about 1 hour. Once brownies are cooled, cut into 1-inch cubes and set aside. Then in a medium bowl, beat milk and pudding mixes with whisk for 2 minutes, or until thickened. Stir in 1 cup whipped topping. Place 1/2 of brownie cubes in 2-qt. bowl. Top with a layer of Dark Chocolate & Peppermint Pretzel Crisps, followed by half of the pudding mixture and another layer of whipped topping. Repeat all layers. Sprinkle the top with crushed peppermint and one whole Pretzel Crisps. Refrigerate until ready to serve.


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