Roman Punch
Valley Table Staff
Peter Rose Serves 5 Ingredients 1 pint lemon sorbet 1/2 cup each: orange juice, rum, seltzer Method Combine in a blender, mix thoroughly. Serve immediately or keep in the freezer.
Issue 6, 1999
ISSUE 6: NOVEMBER 99-JANUARY 00
Cover:
Kitchen Table (Stacie Flint)
Contents:
Deja vu: Celebrations of Christmas past & present.by Peter Rose
By the glass: Wine by the fireside: A port primer. by Steven Kolpan
The valley vegetarian: Meatless Thanksgiving doesn’t have to be a turkey. by Nava Atlas
Rediscovering an old favorite. by Leslie Coons
Tastemaker: James Tamayo of Cafe Tamayo. a Valley Table interview
Venison, straight from the farm. by Scott Jones
Locally grown: Farms on the block. by Keith Stewart
Cyber vino: Wine on the web. by Gary Allen
Saving a farm the Fellowship way. by Kathy Baruffi
Recipes:
Speculaas brokken (Peter Rose)
Good holiday cake (Peter Rose)
Roman punch (Peter Rose)
Butternut squash with whole wheat, wild rice and onion stuffing (Nava Atlas)
Pueblo corn pie (Nava Atlas)
Walnut-apple stuffing (Nava Atlas)
Spaghetti squash (James Tamayo / Cafe Tamayo)
Grilled venison with wild mushrooms and Cognac demi-glace (David Brothman / David’s)
Good Holiday Cake
Valley Table Staff
Peter Rose Ingredients 1 tablespoon baking powder 3 cups flour 3/4 cup light brown sugar, packed 8 tablespoons (1 stick) butter (and more for greasing the pan) 3/4 cup currants
Spice cookies (Speculaas broken)
Valley Table Staff
Peter Rose Yields 36 cookies Ingredients 1 tablespoon milk 1/3 cup firmly package dark brown sugar 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 cup all-purpose flour 1/4
Celebrations of Christmas Past & Present
Peter G. Rose
WHERE WAS SANTA CLAUS born? It sounds like a trick question (“Who is buried in Grant’s tomb?”) but actually it’s a relevant question for our area because, rather than being
