Sendik's Real Food Magazine - Fall 2010

8/8/2019 Sendik's Real Food Magazine - Fall 2010

1/9

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3/910 realfood fall2010

Sendiks Food Marketfresh, frugal, and fabulous

DeaR Fall,Welcome back! Just as Im itching for a

change of pace, a change of scenery, and a

change in attitude, youve waltzed in. Sum-

mer (love her!) was wonderful, of course we

spent her steamy days by the lake and pool,

and enjoyed our lazy, low-key schedule. We

had our fill of water balloons in the drive-

way, raucous squirt gun fights, late-night

bonfires, and flashlight tag. Im so grateful

for these happy memories. I know theylllast us well into our new school year and

beyond. Personally, Im glad youve breezed

in to switch things up. Im ready.

What am I most looking forward to about

having you here? Well, your signatures, of

coursenew routine, crisp mornings and

changing leaves, hayrides, and football on

TV. Fabulous autumn produce has arrived

at the marketa zillion varieties of savory

squashes and crunchy apples, and, of course,

those big, fat pumpkins!

But dearest to my heart is the coolerweather cooking youve ushered in. Youve

brought back my favorite soups and stews,

and after a summer sabbatical, the cozy

scent of baked goods has returned to my

kitchen. So to celebrate your arrival, Ive

baked a batch of my favorite cinnamon-

y pumpkin muffins. They smell heavenly.

Theyre great for breakfast with a giant

Honeycrisp apple.

They remind me of you.

Yours Fondly,Leah

PUMPKIN SPICeMUFFINSMAKES 1 DozEN

(Adapted from finecooking.com)

2 eggs

cup sur cream r gurt

1 (15 unce) can pumpkin puree

cup packed light brwn sugar

cup sugar

1 stick butter, melted and cled

2 cup all-purpse lur

1 tablespn baking pwder

teaspn baking sda teaspn salt

1 tablespns cinnamn

1 tablespn grund ginger

Pinch clves

Pinch white pepper

1 cups glden raisins r chclate

chips, ptinal

1. Heat the oven to 350F.

2. In a large bowl, whisk the eggs, sour

cream, pumpkin puree, brown sugar, sugar,

and butter.

3. In another bowl, whisk together the flour,

baking powder, baking soda, salt, cinnamon,

ginger, cloves, and pepper. Slowly add the

dry ingredients to the wet, stirring until just

combined. Gently fold in the raisins or choco-

late chips, if using.4. Grease and flour a muffin tin (or line it with

muffin papers, preferably foil). Scoop about

cup batter into each tin so that the batter

is even with the rim of the cups.

5. Bake the muffins in the middle of the

oven until firm to the touch and a toothpick

inserted into them comes out clean, 3035

minutes.

6. Remove the muffins from the tin when

theyre cool enough to handle.

Visit Leah's blog at www.sendiksmarket.com.

Od o Auum By LEAH DAMRoN


4/9

Lou Gentine

Second Generation ofFamily Ownership

SARGENTO CHEESE

2010S

argentoFoodsInc.

Look for our delicious Natural Sliced Cheeseand visit our family at sargento.com

www.sendiksmarket.com realfood 11



Sendiks Food Market

JiminDubai.

JoeinSt.Thomas.

Where in the world have you seen a Sendiks shopping bag?While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great usesfrom toting items

to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendiks bags to good use.

JackandBarbi

nAbuSimbel,E

gypt.

CaitlininKigali,Rwa

nda.

DaveandCarolinCairo,Egypt.

Chad,Katy,Tony,andShannonatSpri

ngTraininginArizon

a.

Barb, Linda, Bette, Bonnie, Kathy, andDoreen in Victoria, C

anada.

fun facts

CindyinDelphi,Greece.

BarbinSanDiego,California.

CeciliainPhiladelphia.


6/9www.sendiksmarket.com realfood 13

Sendiks Food Market

SanJuan,PuertoR

ico.PassCh

ristian,Mississ

ippi.

LasMajadas,Guatemala.

AbbyandCarlyinEdinburgh,Scotland.

Nassau,Bahamas.

JoAnn inSt. Barts.

fun facts

Share yur PhtsThe next time youre in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap 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.)




Did u knw?

Reuse your Sendiks quality paper or plastic shopping bag (for groceries) and receive a 5 discount for every bag.



wine

Sendiks Food Market

Looking for a red wine but not one

thats heavy? There are a number of

light-bodied and fruity red wines

that offer a fresh taste for fallespecially

for those warmer days.

Bardolino andValpolicellaTwo light red options hail from Italys

Veneto region. A trio of grapes grown in

vineyards on the southeastern shore of

Lake Garda makes up the featherweight

red, Bardolino, which should be drunk

young and fresh. Corvina is the dominant

grape in the mix that also includes Rondi-

nella and Molinara. Bardolino tends to have

a characteristic tart cherry flavor and a hint

of bitter almond. Wines labeled Bardolino

Superiore pack a bit more punch and havegained attention in recent years for their

improved quality. As a result of reduced

grape yields and better winemaking tech-

niques, the superiorewines, which are aged

no less than a year, have good structure and

a fruity, spicy, and soft aroma.

Valpolicella is produced just north of

Romeo and Juliets city of Verona. It is also

made primarily with Corvina grapes as

well as Rondinella and Molinara, though

four other grape varieties may also be

included in up to 15 percent of the blend.The standard Valpolicella is l ight, fragrant,

and fruity but a little more full-bodied

than Bardolino. Those labeled superiore

are aged a minimum of one year and have

slightly higher alcohol content. The best

are labeled classico. (Wines labeled Ama-

rone do not fall under the light category

and while often excellent, are full-bodied

dry reds.)

dolcettoGrown in Italys Piedmont region,

Dolcetto grapes get their name

from the Italian worddolce, which

means sweet, but they actually

make dry wines that usually

have a ripe berry flavor and aslightly bitter almond finish. They

should be drunk youngone or

two years after vintagebefore

their fruity qualities diminish.

Of the seven appellations within

Dolcetto, wines from Dolcetto

dAlba are the best known. Cali-

fornia winemakers are beginning

to experiment with this grape,

particularly in the states Central

Coast region.

Beaujolais andcte de BeauneSome of the finest light-bod-

ied reds come from Frances

Burgundy region. In the south-

ernmost portion is Beaujolais,

where wines are made with the

Gamay grape. No other area in

the world has been able to make

wines with this grape as well as

here. As a result of a distinctive winemaking

process used during fermentation, known ascarbonic maceration, Beaujolais has intense

color and a fresh fruity flavor. Beaujolais

Nouveau, which is an especially young wine

released only a month and a half or two

after harvest (always on the third Thursday

in November), is best drunk within about

six months of release.

Cte de Beaunethe southern half of

Burgundys Cte dOr areaproduces

excellent light-bodied reds made from

Pinot Noir grapes. These velvety wineshave the fullest-body of this light-bodied

category. (A German offering, known as

Sptburgunder, is another light red option

also made with Pinot Noir grapes.)

These fabulous varieties of light, fruity,

and gentle reds make good matches with a

wide variety of food. They work well with

pasta dishes and most meats, and comple-

ment well-seasoned fish and poultry.

Red Lights


8/9www.sendiksmarket.com realfood 15

Sendiks Food Marketdeli

While most Americans think of

milk as coming only and always

from cows, in other parts of the

world cheese made from goats milk and

sheeps milk are terrifically popular. With

more and more imported cheese available

and domestic cheesemakers producing great

cheese from goat and sheeps milk, its a

good time to break from the herd and trysome new options.

Sheep and goats milk cheeses also con-

tain lower levels of lactose (the naturally

occurring sugar in milk) than cows milk

cheeses so may be more easily digestible

for some people. Sheeps milk cheese has a

slightly higher fat content and is character-

ized by rich, mellow, nutty flavors. Goats

milk cheeses are lower in fat than cow and

sheep and often have a tangy or sharper

flavor, especially when young and milky.

Following are a few of the most popularcheeses courtesy of goats and sheep:

Chvr [pronounced SHEHV-ruh], the

French word for goat, is a pure white

cheese with a tart flavor. The texture can

range from moist and creamy to dry and

semi-firm. Youll find it in a variety of shapes

including cylinders, discs, cones, and pyra-

mids; its often enhanced with coatings of

edible ash, leaves, pepper, or herbs.

Its spreadable, easily melted texture

makes it perfect for dishes from salads to

pasta; its even good in cheesecake.

Mnchgo, Spains most famous cheese,

gets its name from the Manchego sheep that

grazed the plains in La Mancha. This rich,

semi-firm cheese has a buttery texture and

a mellow, nutty flavor. A great snack cheeseenjoy with Ser-

rano ham on a slice of crusty bread. It also

melts well in heated dishes.

Pcorino is the general term used for sheeps

milk cheese in Italy. Most of the cheeses are

classified asgrana, which are hard, granular,

and sharply flavored. (There is also a young

un-aged ricotta pecorino, which is soft and

white with a mild flavor.) The best known

is Pecorino Romano, which comes in large

cylinders with a hard yellow rind and yel-lowish-white interior. Other pecorinos of

note are Sardo, Siciliano, and Toscanoall

named for their areas of origin.

These hard, dry cheeses are good for grat-

ing and used mainly in cooking. They can be

used in any recipe that calls for Parmesan

cheese, especially if youd like a bit sharper

flavor. Also try as snacks atop slices of

crusty bread, and it pairs well with walnuts,

pears, salumi, and dried fruit.

Eurpeans have lng knwn the j graing n gat and sheeps milk cheeses.

Chvre

Pecrin

Mancheg

Cheese Of ADifferent MiLk


9/916 real food fall 2010

Sendiks Food Marketcommunity support

feeding America Eastern Wisconsin, formerly named Americas Second

Harvest of Wisconsin, has a clear mission, to feed the hungry. More than 13

million pounds of food are distr ibuted through a network of 1,100 programs

in eastern Wisconsin to ensure that everyone has food on the table.

In eastern Wisconsin alone, 330,000 people rely on food from Feeding America

Eastern Wisconsin, an increase of 40 percent compared to four years ago. With the

recession still gripping many households, layoffs, job losses, and home foreclosures

have become a reality for many, forcing families to the neighborhood food pantry

or soup kitchen in search of their next meal.

Today, Feeding America Eastern Wisconsin is bridging the gap for families

and individuals who have fallen through the cracks of the f ailing economy. Jaime

Leimberg recently lost his job as a master level medical interpreter and now relieson the local food pantry. I was embarrassed to request food, said Leimberg of his

first trip to the food pantry. Its not easy. I used to have a good income. Suddenly,

Im without a job.

I consider myself a very enthusiastic worker. The financial change is out of

my control, said Leimberg. Hes been looking for a steady job since being laid

off, but has only been able to work sporadically in temporary positions. I am very

moved that there are some people who are worried about whats going on and

are able to help.

icagDmad o food

How You Cn Hp

You can help make a difference for the hungry in our community.

Make a donation at your local Sendiks Food Market or visit

.feegec.g to learn more about giving the

gift of food, money, or time.

Pla jo u fdg Amca.

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Sendik's Real Food Magazine - Fall 2010

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