Everything in the Store is 10% off tonight!
Category: Eats
Passports Ladies Night ~ Buy One Entree, Get One Half Off!
Ladies, you must try Sally’s Sangria!
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How to Grow Citrus Indoors: Bearss Limes
Bearss Lime
No, that is not a typo! Bearss Lime is a cultivar of the Tahiti Lime (Citrus latifolia) and was first discovered by T. J. Bearss in 1895 in his California grove.
Have you ever thought about growing dwarf citrus trees? We have grown Meyer Lemons successfully but this year was the first with our little Bearss Lime tree. We were blessed with a bumper crop!
I had read conflicting information on when to harvest limes–some sources said when green, others when greenish yellow, and still others claimed limes are sweetest when fully yellow. The longer the lime grows on the tree, the more yellow it becomes until, and as you can see in the above photo, it develops the appearance of a lemon. I wanted to do a side-by-side comparison and see for myself which ripeness was best for the limes from our tree and yesterday picked one yellow, one green, and in the process, a smallish one fell off. (when picking citrus, grasp the fruit gently and twist upward with a firm, but again gentle, hand).
I grow citrus firstly for its fabulously scented flowers and secondly for its fruit. Oil of citral is harvested from lime blossoms and is the base of many perfumes. One of the strongest threads running through my book, Oh Garden of Fresh Possibilities!, is the wealth of information on the most highly scented cultivars covering a wide range of plant families including roses, narcissus, lilacs, jasmines, gardenias, and even fragrant daylilies! The fragrance of citrus blossoms, especially that of the orange, lemon, and lime, is up there at the top of my list, alongside gardenias and roses, for most beautiful scents found the world over.
Citrus plants are fairly indestructible, although they will quickly let you know when they’re unhappy. A few leaves will yellow and fall off, and if the problem is not resolved immediately, the entire plant will defoliate. This is typically due to overwatering and/or a soil mixture that does not allow for excellent drainage. Do not be discouraged, even if the entire plant becomes leafless. Water less frequently and try repotting the plant in a more suitable growing medium. Usually, they can be revived and the survivor will be healthier.
Back to our experiment ~ Without doubt the yellow lime was the sweetest. The green lime made my mouth fully pucker, the yellow not at all. Both had a wonderfully zesty-fresh-limey fragrance and taste, but the yellow was less tart and I think would be delicious in pies and and lime-aid. With the remaining limes on our tree I will definitely wait until they develop more yellow than green before harvesting.
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To learn more about growing citrus indoors see the chapter on fragrant plants for patios and terraces, Chapter 17, in my book Oh Garden of Fresh Possibilities! Notes from a Gloucester Garden.
Oh Garden of Fresh Possibilities! sells for only $15.00 on my publisher’s website, which is a $2o.00 value off the list price of $35.00.
Click here to purchase a copy of Oh Garden.
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A citrus plant would make a very special holiday gift. Logees Greenhouse mail order is a great source for a wide range of dwarf citrus plants, the common and the not so common, including Buddha’s Hand, Blood Oranges, Key Lime, kumquat, Mandarin orange, and many more.
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Super Easy Make-it-Yourself Orange Infused Wine for Holiday Gift-Giving!
Orange infused wine is wonderfully uncomplicated to prepare and makes a very much appreciated holiday host/hostess gift!
Although orange infused wine, or vin d’orange, is a warm weather Provençal aperitif, I never remember to make it during the summer months; only during the holidays, and that is because my family likes it so much they won’t let me forget!
This year I sought Kathleen Erickson’s advice (co-owner of Savour Wine and Cheese) on what wines she would suggest that would blend well with the flavor of the Clementines and cognac. She knew just what to recommend and steered me to the 10.00 a bottle bins. The Rayon Sauvignon Blanc from Chile sounded ideal, not only for the orange wine recipe, but also for the fondue I was making later that evening. As we found when preparing and eating the fondue, the Rayon Sauvignon was perfectly drinkable and delicious all on its own, too.
Over time I’ve experimented with the original recipe, which was, to my way of thinking, much too sweet—you can always add more sugar if you like a sweeter aperitif. I think you will find this concoction intoxicatingly fun, delicious, and aromatic. I hope your family and friends enjoy as much as do mine!
12-15 Clementines thoroughly washed and cut in half
3 bottles modestly priced dry white wine (Sauvignon Blanc this year!)
1 Cup sugar
½ Cup Courvoisier
Long strips of orange zest
In a large glass or stainless steel bowl combine the wine and Clementines, gently squeezing each half to release some of the juice. Cover tightly and refrigerate for 5 days. Save the empty wine bottles and corks; wash and remove labels. You will need a fourth empty bottle.
Remove orange infused wine from the refrigerator and squeeze any liquid remaining in the orange halves into the large bowl. Discard oranges. Add the sugar and cognac, stirring until the sugar is dissolved. Strain through a sieve lined with cheesecloth. Pour wine concoction into wine bottles. Insert a strip of the zest into each bottle and cork. Chill the wine for one week. Serve neat or over ice.
Orange wine will keep for 6 months when chilled. Makes approximately 4 bottles.
Savour’s handy carryall, with seperate compartments for each bottle–perfect for the bread and cheese on your shopping list, too!
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Dinner Dealer Decks 2014 Now For Sale- The Perfect Oh Crap Aunt Mildred Is Here With a Gift and I Didn’t Get Her Anything Gift
Highlighted in Red are places that I generally 100% go to every year which would bring a total savings of $180. Dinner Dealer Decks Are the Perfect Size For Stocking Stuffers and at $25 a great price to buy a few, have them laying around and in case someone brings you a gift that you hadn’t bought one for you can pop one in a gift bag and you’re DONEZO! If you get them now they are good all the way through 2013 and 2014 so you get an extra month of savings and use.
Click To Purchase- Dinner Dealer Deck 2014
Participating Restaurants • 52 Deals!
Scratch Kitchen • Save $5
Duckworth’s Bistro • Save $10
The Farm Bar & Grill • Save $5
9 Elm • Save $5
Caffe Paolina • Save $5
Foreign Affairs Wine Bar & Bistro • Save $20
Little Depot Diner • Save $5
Maki Sushi Bar & Grill • Save $5
Lime Rickey’s • Save $10
The North Shore Meat House • Save $5
Opus • Save $10
Nathaniel’s • Save $10
Comida Mexican Taqueria • Save $5
Captain’s on the Waterfront • Save $5
Fowles Market • Save $5
Goodies Ice Cream • Freebie Gift
Wild Horse Bar & Grill • Save $10
Brown Sugar by the Sea • Save $5
Nate’s at Front Beach • Save $10
Wally’s Blackburn Bistro • Save $5
The Pub at Cape Ann Brewery • Save $20
The Landing at 7 Central • Save $10
Marino’s Café • Save $5
The American B.B.Q. • Save $10
Boston Hot Dog Co. • Save $5
Henderson’s Café • Save $5
15 Walnut • Save $10
Alchemy • Save $10
SALT • Save $10
Essen • Save $5
Maggie’s Farm • Save $10
Le Bistro • Save $5
Whoo(pie) Wagon • Freebie Gift
Antique Table • Save $5
Shubies • Save $5
Mamie’s Kitchen • Save $10
Half Baked Café • Save $10
Cala’s • Save $10
Latitude 43 • Save $10
Longboards • Save $5
Mile Marker 1 • Save $5
Sea Glass Restaurant • Save $20
Flying Saucer Pizza • Save $5
Vidalia’s • Save $5
Daily Harvest Café • Save $10
Passports • Save $5
Cygnet Bakery • Freebie Gift
Casa de Luis • Save $10
Willow Rest • Save $10
The Grand Café • Save $10
Hungry Fox • Save $5
Organic Garden Café • Save $10
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Profiling Local Culinary Fare From Karen Pischke
‘Shop Local.’ My husband and I are big on supporting local eateries and shops. Here is a picture of the appetizer tray we took for Thanksgiving dinner. Whether out on Laura Ritchie’s Speedwell Charters or at family and friends for dinner we are known for bring the apps. I typically purchase the food, then my husband artfully arranges the assortment of smoked fish, cheeses, dips, spreads, peppers, olives and more! Always something different. Thanks to- The Cave, Common Crow, Sasquatch Smoked Fish, Savoir, and the Willowrest for this particular tray, plus many more places in Gloucester for their great food selections! We are lucky to have so many fun, specialty food shops in town!! Hope you enjoy a restful Thanksgiving weekend! ~ Karen
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Seaport Grille Launching Sunday Brunch!
New! Sunday Brunch at Seaport Grille 11am-2pm Starts Dec 1, 2013
We are pleased to announce we will be serving Sunday Brunch from 11AM-2PM every Sunday
Enjoy a Bloody Mary overlooking Gloucester’s Working Waterfront on our heated and enclose Deck! Serving all your favorites: Eggs Benedict, Omelets, and French Toast!
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Join Savour’s Open Chef’s Table Sunday, December 2nd ~ 3 Seats Remaining
I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!
I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!
Open Chef’s Table – Sunday, December 1st (3 seats remaining)
The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had. With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!
MENU
Hors d’oeuvres
Broiled Shrimp Cocktail
Pear and Blue Cheese Tartlet
Wine:Ferrari Brut
Trentino, Italy
Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette
Wine: Cellar de Roure Cullerot Bianco
Valencia, Spain
Wild Mushroom Soup
Wine: Twelfth Night Pinot Noir
Central Otago, New Zealand
Entrée
Rabbit Ragout with Pappardelle
Wine:Cocci Grifoni Tellus
Marche, Italy
Warm Apple Tart Tatin
Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy
The Open Community Chef’s Table
Here is how it works. There are twelve seats available at the table. You can reserve as many seats as you like.
Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.
Dinner begins at 6:30 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.
Call today to reserve your seat. You can use a credit card to reserve your place and we will not charge it until the day of the event. If you choose to pay by check, make it out to Beach Gourmet.
Checks will be held until the evening of the event. (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event. Just call and let us know).
Price per seat is $90.00. Wine is served in tasting portions, and is complimentary. (MA Meals Tax and gratuity not included). As always, if you have a food allergy, please inform your server. We look forward to sharing this great event with you!
Sincerely,
Chef Matt Beach and Kathleen Erickson Morgan(Co-owners of Savour Wine and Cheese)
Beach Gourmet 978 282-1414
Savour 978-20282-1455
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George’s Coffee Shop Breakfast!
Not for nothin but among the many superlatives you can confidently toss around in regard to Gloucester is easily best breakfast joint town. Without question, hands down we have a crazy number of awesome breakfast joints to choose from.
If you’re not killing it with your breakfast game you need not apply to open up shop here because there just so many outstanding options to begin with.
George’s, Willow Rest, Sugar Mag’s, Mamie’s Kitchen , Morning Glory, Two Sisters, Charlie’s Place, ect, ect ect. We are blessed!
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Stuck in the Middle with Rubber Duck
I got the feeling that something ain’t right,
I’m so scared in case I fall off my chair,
And I’m wondering how I’ll get down the stairs,
Ed’s to the left of me,
Joey to the right, here I am,
Stuck in the middle with you.
RD:”I am pretty sure this is not how you make Turduckin.”
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Tremendous Value- This Reuben Sub At Market Basket for $4.99
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Rubber Duck asks, “Is it Edible?”
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What did you forget? The Cave is here to HELP
If you are like us and remember what you forgot to buy right when they get home, there’s HELP: The Cave will be open Thanksgiving MORNING 7am – 11am for all gourmet delights you forgot to get today.
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Cape Ann Farmer’s Market Harvest Festival at The UU Was Packed! (and I scored some of my favorite pickles)
This is a must attend event every year. Wish it happened every week or every other!
Just another wild weekend in Gloucester with only 50 or so community events happening around town to choose from.
You know those people who say there’s nothing to do around here? They really ought to be committed to the funny farm.
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Atlantic Saltworks Flake Finishing Salt And Tuscan Salt Blend Unboxing Video
Can’t wait til Sista Felicia whips up something special with it and to grill up some steaks and use it!!!!
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Sticky Fingers- New Bakery In Brown’s Mall
Donna just picked up these delectable treats this morning.
Give the girls a shot. Inside Brown’s Mall in the former space of the Savory Skillet.
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Asian Pear Apple Pie
For our mini-Thanksgiving dinner while daughter Liv was home, we added Asian pears to the mix of apples for our apple pies and it was a huge hit. A stop at a farm in Westport last week, where they were practically giving away the Asian pears, prompted me to make apple crisp, replacing apples with the Asian pears, and it was really, really good. I was a little afraid to add the Asian pears to the apple pies because my family loves their apple pie, but have no fear! Next time when making a batch of pies, and if Asian pears are as readily available (and not too pricey), I think I’ll add even more. For two pies, the ratio was 12 Granny Smiths, 12 Fuji apples, and 6 Asian pears.
Pie-making is time consuming; if and when you do have time, what is your favorite apple, or combination thereof, for pie-making?
Their are many varieties of Asian pear (Pyrus pyrifolia); the one most commonly sold in the United States is the color of a bosc pear, is crisp like an apple, but is also a little grainy like a pear. They are wonderfully delicious eaten out of hand, and as I am learning, for baking, too!
Pyrus pyrifolia is native to Japan, China, and Korea and its many common names include Chinese pear, Korean pear, Japanese pear, Taiwan pear, sand pear, and apple pear. Asian pears are hardy through zone 5 and are easily grown in our climate.
Asian pear flower and tree images courtesy Google image search
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Congratulations Savour Wine and Cheese on the Tremendous Success of Your First Annual Wine Tasting!
Savour Wine and Cheese’s First Annual Wine and Beer Fall Tasting Event was a phenomenal success. When I stopped by to take some snapshots at 3:30 there must have been 150 people and this was after the peak!
This just in from Kathleen as I am writing the post–if it was too chaotic when you stopped by to pick up your order, Savour is extending the tasting discounts through the week (10% off 6 mixed wines or beer and 15% off 12 or more mixed wines and beers).
Correction–there were closer to 200 people at the event, from as far away as Boston, Stoneham, and New Hampshire. It was Savour’s Best Day Ever and the event was only three hours long! Congratulations Kathleen, Bob, Matt, John, and Team Savour for much deserved success!!!
Don’t you think Kathleen and Bob look like newlyweeds?
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Don’t forget about all things happening tonight (Tuesday)!
Here is the schedule for tonight!
Vegetarian Thanksgiving Challenge
Location: Alchemy
Date: November 19, 2013
Time: 7:00 pm
Cost: $25
MC: Peter Van Ness
To keep with the season of giving, bring a canned good with you to the event for The Open Door, and we will match your donation can for can.
Are you [or someone close to you] a vegetarian who feels a little left out during the Thanksgiving season? Do pilgrim sandwich specials and Pinterest boards devoted to Thanksgiving leftovers bum you out? Then, Alchemy has the chef throw down for you!
OR
And of course live music happening around:
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Social Media Genius Chris DeWolfe from Mamie’s Kitchen Tweeted Out This Mudiga Steak Sandwich With Bacon Special and I’m On It
What, you think you’re gonna go tweet out something like Mudiga Steak Sandwich With Bacon and Provolone On A Virgilio’s Roll and Not Think I’m Gonna be all over that like white on rice.
You crazzzzy!
Good Morning Gloucester 