Show T C2 — The Herald Journal Logan Utah Tuesday November 26 2002 IFtaa fey fife© fe®l!s y®goi? feaCsoBD By The Associated Press focuses on this favorite confection that can take uncountable delectable forms Boyle food editor and director of Chocolatier and Pastry Art & Design magazines has assembled a collection of recipes for about 250 of die best There’s no shortage of bodes to guide bakers eager to light up the oven and fill the kitchen with die good aromas of seasonal cooking- -' There are platters and cookie jars to fill and even gift boxes to paick with confections for the holidays Some recent titles to keep in nund: test-kitch- en The Whimsical Bakehouse” (Plotter) is a call to have fen with color and design when you’re decorating your cakes made loud and clear by mother and daughter writers Kaye Hansen and Liv Hansen The pages sing with illustrations showing now buttercream and icing can magically turn into bright butterflies and snowmen skyscrapers or teacups whatever your cake needs The instruction details make it all sound as easy and playful as die results Sweet Quartet: Sugar Almonds Eggs and Butter” is the evocative title of Fran Gage’s new cookbook (North Point Press $2750) This is a colorful scene setter with pages of good reading and information Gage is a food writer who lives in San Francisco and is a MA member of the renowned Baker’s Dozen group She delves into culinary history tells stories of her travel adventures and offers other wonderfully interesting background on each of her four subject headings along with recipes using them AP photo Sweet Quartet Sugar Almonds Eggs and Butter" is the evocative title of Fran Gage's new cookbook Gage a food writer who Hves in San Francisco is a member of the renowned Baker's Dozen group “The Baker’s Manual Fifth Edition” and “Understanding Baking Third Edition” are two classics by Joseph Amendola and Nicole Bees (Wiley $2995 each paperback) They offer ”150 master formulas for baking” and “the art and science of baking” respectively continuing the "A the holiday “Thanksgiving is probably i the top five largest week: tods during the year for wine sales” said Arthur Weiner a sales analyst at Renwood Winery in Amador County which specializes in Zinfandel He said sales at Renwood often double or triple at Thanksgiving California red Zinfandel safes have had steady growth in recent years particularly in the higher price categories In 2001 $518 million worth of red Zinfandel was sold an increase of 36 percent over the previous year according to the Wine Trends repot by Motto Kryla & Fisher a wine indusfirm try business-adviso“It’s a very hearty red wine It’s nice and spicy and goes well with foods in the wintertime” said Katie Quinn owner of Amador Foothills ry ’ In California's Amador County east of Sacramento and tucked in the Sierra Nevada foothills the increased interest in Zinfandel is something area winemakers are encouraging Often sitting in the shadow of the more renowned Napa Valley about 100 miles to me west Amador wineries make about a quarter of the state’s Zinfandel ' Holiday wine sales have helped the area stay competitive with industry giants by our quality is there” Zinfandel fans often take pride in its uniquely American ' i ChesmanandFranRaboffisa homey selection by two reliable cookbook authors of 100 traditional favorites The recipes are S presented and interspersed with historical details ”125 Best Cheesecake Recipes”(Robert Rose $1895 paperback) is a ' roundup by food of teacher George Geary practically every land of cheesecake you may have imagined and then some - writer-cooki- ng recipes for sauces to serve with your cheesecake Finally two sturdy standbys “Betty Crocker’s Cooky Book” (Wiley $2495) is a real period piece a facsimile of the 1961 edition reproduced with all its color about 450 recipes photos and draw- ings “Betty Crocker’s Ultimate Cake Mix Book” (Wiley $2495) is a manual for completely those ivho admit they do grab a box ami go die convenience food way — but still want to try add a twist here and there Both are handily designed books with wire ring binding te ' It’s what’s for dinner: Low-fa- character Unlike Cabernet Sauvignon and Pinot Noir which have obvious French roots Americans have claimed Zinfandel as their own although researchers at the University of California Davis have traced the grape’s origins to the coast cl Croatia in eastern Europe ’ "The wine’s nfitkOiflg angle" has helped wineries and retailers pair “tiie quintessential American wine” with the quintessential American meal hiding a revival of sorts for red 7infiwM in recent years The Zinfandel grape crushes into white and red wines The white wine is more of a blush because the grape’s skin is quickly separated from the juice miring crushing leaving a slightly sweet taste and rosy pink color The red wine has a richer spicier flavor “People always think they need a big Cabernet with their big Thanksgiving dinner” Murphy said “It’s a big round wine that needs concentrating whereas (red) Zinfandel is easy to drink and fills in the void mat turkey leaves” B ut while some experts prefer Zinfandel the perennial debate over the best holiday wine continues Most experts recommend at least rme white and one red wine to complement the variety of foods at the Thanksgiving' table QpdKi $3495) written by Hsh Boyle “Mom’s Best Desserts” (Storey Books $1095 paperback) by Andrea Pot roast a taste of Americana Zinfandel wine is a Thanksgiving treat SACRAMENTO Calif (AP)— A juicy turkey savory stuffing and creamy mashed potatoes have long been staples of the Thanksgiving dinner table And when it comes to wine more Americans are making red Zinfandel another holiday tradition Zinfsmdel producers love the growing attention especially since their wine is among the top sellers during “The Good Cookie” (Wiley tables Savory versions are included and TheBestofBetterbakingxom” (Ten Speed Press $2495 paperback) by Marcy Goldman and YVan Huneault is a collection of 175 recipes from a baking Web site by the site’s founder and its webmaster There’s a friendly helpful tone to die texts and the recipes are accompanied with plenty of advice general hints and tips “Baking in America” (Houghton Mifflin $35) is by Greg Patent a food magazine and cookbook writer who lives in Missoula Mont His book subtitled “Traditional and Contemporary Favorites from the Past 200 Years” features some 250 updated and recipes He’s adapted recipes where necessary for what adds up to a deliciously detailed survey of America’s history as reflected by its kitchens originals’ mission of demystifying such technical areas as the physics of heat or natural chemistry between yeast and flour Recipes are included along with line drawings charts and meat and taters t Press By Tha Associated Meat and potatoes is a 12 teaspoon salt 14 teaspoon black pepper family-fav- theme revisited in orite “What’s For Dinner” a special edition of Cooking Light i magazine The message is that there are plenty of reasons why this duo remains a classic and can be"a low-f- at offering The recipe for Americana pot roast is a fine example Ifs a great treat for a wintry day a' simple dish with plenty of flavor and nutrition and only about 5 grams of fat per servslow-cooki- all-in-o- ne ing Amerkanai Pot Roast Cooking spray boned rump One 6 cups ( sliced onion (about 3 medium) 2 tablespoons Hungarian sweetpaprika 12 teaspoon dried basil 12 teaspoon dried oregano 12 teaspoon dried thyme 3 garlic cloves crushed 12 cup water 12 cup dry red wine or 2 tablespoons red wine vinegar lt 14 can beef broth 1 ‘ -- AP photo'' Americana Pot Roast is a treat for a wintry day a simple dah with plenty of flavor and only 5 grams of fat per senring Recipe and photo are from "Whafs For Dinner a special edition of Cooking Light magazine trader Makes 10 servings (serving size 3 ounces beef 23 cup vegetables and 14 cup broth) Nutrition information per serving: 237 cal 57 g rat (19 g saturated fat) 301 g pro 157 g carbo 3 g fiber 76 mg chol 354 mg sodium low-sa- 12-oun- ce 6 carrots cut into 1 pieces (about 1 pound) 6 small red potatoes (about 1 pound) Preheat oven to 300 F Heat a Dutch oven coated with cooking spray over mediumheaL Add roast' --high browning on all sides Remove from pan v: Reduce heat to medium Add onion to pan cook 10 minutes Add paprika basil oregano thyme and garlic cook 1 minute Add water wine’ and broth bring to a boil Stir in salt pepper carrots and potatoes Return roast to pan Cover and bake at 300 F for 2 hours Turn roast cover and bake an additional 1 hour or until $ tf Cttche Volley Cbk BaBet Presenting THE mIoSTc! 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