december 2011 feast magazine

bowled over

partypunchditch the dip

office potluckrise to the occasion

4 seasons bakery

Inspired Food Culture | Saint Louis feastSTL.com | DECEMBER 2011 | FREE

ELEVATEDSEASONALCOOKING

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Our selection of specialty cheeses rivals any cheese shop.Stop by our Deli and you’ll find everything from

award-winning American artisan cheeses to European classics.Create your own cheese plate or enjoy in your favorite recipes

for tasteful holiday entertaining!

©2011 Schnucks

3Inspired Food Culture DECEMBER 2011

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Tim Brennan’s RASPBERRY CREAM CAKE is at thetop of our holiday wish list this year.

PHOTOGRAPHY BY JENNIFER SILVERBERG

62

CENTERPIECEdesserts

P OO T LL UUCC K

46holiday

with punch!

K


RISE and SHINEwith4Seasons Bakery

40

FROM THE STAFF

| 10 | FEASTSTL.COM

What’s online thismonth.

| 12 | FROM THE PUBLISHER

Here’s to decadent dishes!

| 14 | FEAST FAVES

Our staff and contributorsshare inspired ideas fortasteful living in St. Louis.

COLUMNS

| 28 | MY STUFF

GrababitewithBluesCityDeli’sVinceValenza.

| 31 | GADGET A-GO-GO

Wetestbar tools under$30.

| 32 | ON THE SHELF

Newand notable in beer,spirits andwine.

| 34 | MYSTERY SHOPPER

Buy it and try it:blackwalnut oil.

| 36 | TECH SCHOOL

Adda littlezing toyourdisheswithpreserved lemons.

|38 | EASY EATS

Breadpuddinggoessavory.

| 74 | PULL UP A CHAIR

Gather ‘round the holidaytable on theDavies Bench.

COVERPHOTOGRAPHYOFCHOCOLATE-MINTCAKE (PG62)BY Jennifer Silverberg

DECEMBER 2011

Inspired Food Culture | Saint Louis

57LUXEfor less


$229 for Two!$59 per guest for dinner only,beverages, taxes & gratuity

not included

2011 NEW YEAR’S EVEDOWNTOWN DINNER& HOTEL PACKAGE

Four Course Dinner for Two at Mosaic - DowntownComplimentary Entrance to NYE Party at Mosaic Lounge

Veuve Clicquot, by the glass - $10, bottle - $60One Night at The Renaissance St. Louis Grand Hotel

w/ Complimentary Self ParkingNew Year’s Day Breakfast for Two at Hotel& Late 1PM Checkout on January 1st

Contact Nadia for Reservations:314.369.7639

[email protected]

no refunds on cancellations on/after 12/28

Volume 2 | Issue 12 | December 2011

Publisher and EditorCatherineNeville

Managing EditorBrandiWills

Online EditorKristin Brashares

Art DirectorLisaTriefenbach

Vice President of AdvertisingDonna Bischoff

Copy EditorJill Pfeiffer

ProofreaderAndreaMongler

VideographerHannah Radcliff

Contributing WritersTimBrennan, Erin Callier, Russ Carr, Heidi Dean, Pat EbyChadMichael George, Jennifer Johnson, Angela Komis

Angela Ortmann, Lucy Schnuck,MattSeiter,Michael SweeneyD. ScottTjaden, CassandraVires

Contributing PhotographersJonathanGayman, GreggGoldman,Michael Jacob

Laura AnnMiller, Jonathan Pollack, Jennifer SilverbergCoreyWoodruff

Contact UsFeastMedia, 900N.Tucker Blvd., 4th Floor

St. Louis,MO63101feastSTL.com

Advertising InquiriesSusan Eckert, 314.340.8587

[email protected]

Editorial [email protected]

DistributionTo distribute FeastMagazine at your place of business, please

contactTomLivingston at [email protected].

FeastMagazine does not accept unsolicitedmanuscripts,photographs or artwork. Submissionswill not be returned.All contents are copyright© 2010-2011 by FeastMagazine™.

All rights reserved.

Reproduction or use in whole or in part of the contents, withoutthe prior written permission of the publisher, is strictly prohibited.

Apublication of Suburban Journals of Greater St. Louis, LLCA Lee Enterprises Company

Magazine


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ONLINE CONTENT

Follow us at twitter.com/feastmag for up-to-the-minuterestaurant news, special deals, FEASTevents andmore.


The Feed Online Exclusives This Month’s Feast Watch & Listen Feast Events Recipes

CONNECT WITH US

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ONLINE FEATURES CHECK OUTTHESE BUNS:St. Louis restaurants havemade theoften-overlooked hamburger bun somuchmore than amechanism formeat tomouth. Columnist AndrewMarkVeetybrings you some of the best in town, including the housemadewhite bun on the burgers at Range (pictured).

BEHIND THE SCENES STEP UPYOUR SWEETS: Fromwhite-chocolate curls to azuccotto dome,TimBrennan of Cravings deconstructs stunning holiday sweets in a special how-to video series for thismonth’s CenterpieceDesserts, p. 62.

HEADOUTFORTHEHOLIDAYS:EveryThursday,ourout-on-the-town columnistAmyBurdgepairs seasonal festivities(likeTilles Park’sWinterWonderland carriage rides) withgreat places to grab a bite beforehand (like Filomena’sItalian Kitchen, pictured). PHOTOGRAPHYBYJ. POLLACKPHOTOGRAPHY

PUCKER UP:Tech School chef CassyVires steers youthrough lemon preservation in hermonthly cooking demo.

Connect with us at facebook.com/feastSTLto stay on top of happenings at FEASTCentraland connect with fellow foodies.

Scan this tag to LIKE us right now!

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PHOTOGRAPHY BY JONATHAN GAYMAN


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• Price includes your choice of any item from our menu.• $5 towards your bar tab.• Pay no cover.• Live Music by "Blues & More"• Free Party Favors and Hurricane Toast at Midnight.314-968-0061

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his time of year, food takes center stage. At gatheringsfrom now ‘til New Year’s, folks will be showing off theirculinary chops, so we’ve packed this issue with eatsand drinks worthy of a celebration.

Even the ho-hum office holiday party gets a flavorful update (p. 46). Ditchthe sticky processed-cheese dip in favor of chef Angela Komis’ creative andeasy crowd-pleasing make-ahead mains, each paired with a super simple,super delicious punch by mixologist Matt Seiter. Don’t be surprised if yourco-workers anoint you employee of the month.

And pastries are a challenge for many of us, but a holiday table doesn’tseem complete without some type of too-beautiful-to-eat confection.Check out our feature, Centerpiece Desserts (p. 62). Even if you’re not aconfident cook, we’ve ensured you’ll be able to tackle these techniques.In our video series with Tim Brennan, Cravings’ owner and pastry chef,we show you exactly how to achieve beautifullyprofessional results. You’ll be surprised howeasy it is to make a show-stopper.

Stuffed Cornish game hens (p. 38), 4 SeasonsBakery’s winter-morning pastries (p. 40)and surprisingly simple preserved lemons(p. 36) round out our decadent Decemberissue. As you flip through the magazine,I hope the ideas we’ve gathered helpmake your holiday delicious.

Until next time,

Catherine Neville

Feast Your EyesSat., Dec. 3, 12:30pm; Contemporary Art Museum

This free program invites you into themuseumfor a tasting prepared in response to theexhibitions, the artist, or specific artwork andpairedwith local wine and cocktails.

Bartender’s Charity BallMon., Dec. 5, 8pm to 1am; Hyatt Regency-St. Louis

$75, bartenderscharityball.org or 314.531.9465

Join FEASTfor this “culinary showcase for acause” to benefit Cardinal Glennon Children’sHospital and FoodOutreach. A premiumopenbar, casino auction and gourmet plates fromsix great restaurantsmake this an eventwhereyou’ll “fill your belly and feed your soul.”

Feast Book Club Meet-UpThu., Dec. 8, 7pm; Left Bank Books Downtown

RSVP to [email protected]

Join local cookie book author Julia Usher fora demonstration of the tips and techniquesfound in her new book, JuliaM. Usher’sUltimate Cookies. Ask this cookie expert allyour burning questions, and pick up a fewsigned copies of the books to give as gifts.Purchase your book fromLeftBank Books inadvance or at the event and get 20 percent off.

L’Ecole Academy CakeDecorating ClassTue., Dec. 13; L’Ecole Academy for

Culinary Development

$160, lecoleacademy.com or 314.264.1999

If youwant to create cakes as beautiful asthose featured in CenterpieceDesserts, thisclass is amust. Learn everything frommakingbuttercream to perfect piping techniques.

Wine TastingThu., Dec. 15, 6 to 7pm; HomeWine Kitchen

Complimentary, [email protected]

Join columnist Angela Ortmann for a food-and-wine tasting at HomeWine Kitchen.

Schnucks Cooks Cooking ClassThu., Dec. 28, 6pm; Schnucks Cooks Cooking School

$45, schnuckscooks.com or 314.909.1704

Get hands-on andmake the Cornish henswithsavory bread pudding featured on page 38.

10th Annual St. Louis Food &Wine ExperienceSat., Jan. 28 and Sun., Jan. 29, noon to 5pm; The

Chase Park Plaza Hotel

repstl.org or 314.968.4925

Celebrate the artistry of fine food andwine atthe largest international wine and food show intheMidwest.

Oceania Luxury Culinary CruiseMay 6 to 17, 2012, from $3,799 per person

altairtravelinc.com or 314.968.9600

Join publisher CatherineNeville on a 10-dayluxury cruise from Istanbul toVenicewithports of call ranging fromEphesus to Athens.

FROM THE PUBLISHER

feedback?

[email protected]

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FEAST FAVES | where we’re dining

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grazing at range

Grass-fedbeef, house-bakedbuns, scratch-made icecream…this is comfort fooddone right. AtRange,Davidbailey’s latest entry into the local scene,classicAmerican fare sees a creative andplayfulreinterpretation.TheAbCburgermelds roastedappleswith bacon andCamembert. A chickenpattytakes center stage in theThai and is toppedwithpeanut sauce, daikon slaw, shredded cabbageandcilantro aÏoli. bison fanswill love thePb&J (pictured),where tomato jam, goat cheese andarugula dress upabisonpatty.Dip your crisp fries into sauces rangingfromhoneymustard toCrazyCatsup. Smokedonion rings,Marcoot JerseyCreamery cheesecurds, big salads and creamyshakes, plus themostcomprehensive selection of sodawe’ve seen yet, alladd up to another hit forbailey andanother greatspot todine inDowntownSt. Louis. –C.N.

920Olive St., Downtownbaileysrange.com

Range

314.241.8121

Downtown


Feel the electricity of the holidays as youwaddle through half a million wild lightsat the Saint Louis Zoo. Experience chillyPenguin& Puffin Coast, holiday crafts, choirs,storytelling—even ride the ConservationCarousel and visit the Monsanto Insectarium.For more information, call (314) 646-4771or visit stlzoo.org.

Weekends:Through Dec. 115:30 – 8:30 p.m.

Nightly:Dec. 16 – 23 and Dec. 26 – 305:30 – 8:30 p.m.

Admission $5 ($4 for Zoo Friends)Kids under two are free.

Feel the electricity of the holidays asas yyou

%')' "7$( #*&3 1*-,46% ) "7$(((( ######*&3 1*-,46

#756 !. 0*&3,8&*37+ .2$'

McArthur’s for the HolidaysSpecial Days q and Everyday!

(314) 894-0900www.mcarthurs.com

“When you want to serve the very best.”

SOUTH COUNTY3055 Lemay Ferry Rd.Mon. - Sat. 6 am - 7 pmSun. 7:30 am - 2:30 pm

KIRKWOOD113 N. Kirkwood Rd.Mon. - Sat. 7 am - 6:30 pmSun. 7:30 am - 2:30 pm

CHESTERFIELD13700 Olive Blvd.

Mon. - Sat. 7 am - 6:30 pmSun. 7:30 am - 2:30 pm

WEDDING & PARTY CAKES q DELI & PASTRIES q SEASONAL TREATS & MORE

FEAST FAVES / seCret IngredIentFEAST FAVES | what we’re drInkIng

Thinking about sparklingwine this holiday season andwant to impress?Northeast Italy’s sparklingwines are as diverse as its varied terrain, yet theyall share a refreshingly crisp acidity because of the area’s cool continentalclimate. Centrally located, theVeneto region boasts Prosecco, a subregion,and sparklingwinemade from the ancient Prosecco grape. These days, thetraditional Champagne grapes Chardonnay and Pinot Noir are often blendedwith Prosecco. Duewest, Trentino-AltoAdige’s sparklingwines have explodedin popularity. This region arguablyproduces Italy’s finest bubbly, usingChampagne’s traditional, painstakingin-bottle productionmethods.Sparklingwines can enhance justabout any food or occasion, soconsider opening before, duringor after your feast.

NORTHEASTITALY’SSPARKLINGWINES wrITTeN by Jennifer Johnson

Secco ItalIan BuBBleS RoSé, nVVeneto, Italy

This livelywine’s generous strawberry and cranberrynotespair delightfullywithmanydifferent dishes,and its nearly undetectable sweetness roundsout itsabundant bubbleswhile emphasizing a crispfinish.Pairwith coconut shrimp, grilled hamandGoudasandwichesor coconut cake.

$11.99;TheVinoGallery, 4701McPhersonAve.,CentralWestEnd, thevinogallery.com

FeRRaRI BRut, nVTrentino-AltoAdige, Italy

Thiswine is just excellent. JuicyPink Lady apples come tomind,underscoredbybrioche toastand lemon curd. It’s relativelyfull-bodied andproduced from100percentChardonnay. Don’thesitate topair this sparklingwinewith an entire holidaymeal orwith smoked salmon,prosciutto-stuffedpork loin orpear breadpudding.

$24.99; Balaban’sWineCellar&TapasBar, 1772ClarksonRoad,Chesterfield, balabanswine.com

ASt. Louis-basedwine and food enthusiast, Jennifer Johnson is a sommelier,wine educator, journalist and hospitality andmarketing consultant who loves tocelebrate life, family, food andwine.


FEAST FAVES | where we’re dining

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refined farm-fresh fareFivebistro is known for its commitment to local ingredients,but its dishes aren’t typical farm-to-table fare. Delicatepreparations and sophisticated platingmakeFivebistro arefined choice.Menu selections depend on the availability ofingredients, and everything ismade in-house. Executive chefAnthonyDevoti tops sweet potato bliniswithmildly salty troutcaviarmade fromTroutdale Farm roe and a tuftofClaverachFarmmicro greens. Pickled cauliflower adds the right tangand crunch to balance the dish. LivingWater Farms’ romaine isroasted and served in a deeply flavoredmushroom-sage brothwith benne Farm’s bacon and sweet compressed apple. AngelAcres’ saddle of lamb is servedwith polenta, brussels sproutsandClaverach Farmfield greens. Fivebistro also offers a greatmidweek tastingmenu, when $25 gets you three courses.The prix-fixe items changeweekly, but past offerings includebeet puréewithmushroom-goat cheese bread pudding, diverscallopswith Claverach FarmChinese broccoli and daikonradish “kimchi” and a vanilla bean cookiewith tomato jamandcinnamon-bourbon gelato. If you’re seeking a special-occasionspot for holiday dining, Fivebistrowould fit the bill nicely. –C.N.

5100DaggettAve., TheHillfivebistro.com

Jody & Taran henSLey

Five Bistro

314.773.5553

The hill

FEAST FAVES | MeeT & greeT

WRITTEn byPat Eby

Once upon a time, JodyHensleymade goodies in her home kitchen.She hand-wrapped pretzel rodswith soft caramel, dipped them inchocolate, rolled them in pecans orwalnuts (or striped themwithwhitechocolate) and hawked themat local craft fairs. DaughterTaran knewthe sweet and salty pretzels deserved awider audience, so sheworkedsomemarketingmagic and rocketedMom’s Originals into retail stores,

gourmet events, coffee shops – and celebrity gift bags forTV,movieandmusic awards (including last year’s Emmys).

WhileTaran promotes their pretzels, Jody oversees production at theirfacility in Olivette,Mo., making sure every treat has star power. “Hertitle isMom,with a capitalM,” Taran says.

PHOTOGRAPHy by J. Pollack Photography

OWnERS OF Mom’s Originals Inc.

momsoriginals.com


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FEAST FAVES / seCret IngredIentFEAST FAVES | FOOd stUFF

YUMMYHOST GIFTSHosts never scoffat thebeautiful bottles ofwinegiftedbytheir guests, but if youwant to standout this party-goingseason, try oneof these creative host-gift ideas. –B.W.

TAKE TO: COCKTAil pArTiEs

TAKE TO: A pOTluCK

TAKE TO: BrunCh

| 1 | BitterTruthmole bitters, $16.99, andGriottines Kirsch-soaked cherries,$24.99; TheWineMerchant, 20 S. Hanley Road, Clayton, winemerchantltd.com| 2 | ADish, In Additionmeal with leave-behind casserole dish, price varies forfood plus cost of container (containers start at $10); Veritas Gateway to FoodandWine, 1722 Clarkson Road, Chesterfield, veritasgateway.com | 3 | Stinger’shoneycomb, $9.29; Local Harvest Grocery, 3108Morgan Ford Road, TowerGrove South, localharvestgrocery.com PHOTOGRAPHyByLaura Ann Miller


HolidayPuncH

FEAST FAVES | whAT we’re drInkIng

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Punch is the perfect cocktail solution for holiday parties. It’s a classyway to serve drinks all night without being stuck behind the bar. In fact,many of the cocktail classics you know and enjoy started as punches –a community endeavor into theworld of inebriated bliss.

Theword punch stems from theHinduword panch, meaning five.There are five key elements of a classic punch: strong, sweet, sour,bitter andweak. Not every element needs to be present in a punchrecipe, but youwant to create a good balance among the ingredientsyou use. Strong ingredients include base spirits, such as rum, vodka,gin, scotch or whiskey. Sweet elements come from syrups, fruit juicesor sugar. Sourness comes from citrus or other tart juices. you can addbitter flavorswith aperitifs, amari (Italian herbal liqueurs), Aperol or, ofcourse, bitters. Theweakening agents calm the bite of your base spiritsand include things like club soda, tonic water, tapwater or sodas.

you can create your own combination of flavors. Or you can turn yourfavorite cocktail into a punch bymultiplying the recipe proportions byyour number of guests and adding an additional third. (youmight wantto round up, sincemost people drink a bitmore during the holidays.)

STORy ANd RecIPe byMatt Seiter

MattSeiter is a co-founder of the United States Bartenders’ Guild’s St. Louischapter, amember of the national board for the USBG’sMA programand acontinuing educator for all desiring knowledge of the craft ofmixology. He is amember of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

The Path to Punch

Although theword for punch comes from India, there are no references tomakingpunches for gatherings orcelebrations in Indian history or culture. Punch is definitely aeuropean creation. In thewaning years of the1490s, european sailors traversed theglobe in searchof newpassages to theFareast. Along theway, theydiscovered citrus fruits andexotic herbs and spices. distilled spiritswere commonplace amongst thesesailors.The ideaof adding spices, herbs and citrus towineor aleswasn’t new. People drankmulledwine, forexample, in englandbeforepunchexisted. but once sailors’ booze fromback home ranout, they had to rely onlocal ingredients. Ingenuity, and the need topass the time, gavebirth to the fabulousdrink calledpunch. –M.S.

BArTender knOwLedge

Philadelphia Fish house PunchServes | 10 |

1 lb sugar8 oz lemon juice

28 oz water6 oz Smith & Cross Traditional Jamaican Rum3 oz Camus Cognac3 oz peach brandy

½ oz Angostura bitterssliced fruit and berries, for garnish

| Preparation | In large container, dissolve sugar in the lemon juice andwater. Add remaining ingredients. Stir and refrigerate for 2 hours.Whenready to serve, place a large ice cube (seepage52) in a punchbowl andpour in punch. Garnishwith sliced fruit andberries.

Go to feastSTL.com formore holiday punch recipes.check iTouT!

FeASTexTRA


FEAST FAVES | deSign TrendS we Love

Spice Mix

Nothing addswarmthand vibrancy to aboring brown-on-brown color schemebetter than rich andsensual spice tones.

By incorporatingglowing oranges, deepreds, lush purples andgolden yellowswiththosebasic browns,you can create adefinite changewithout undergoinga dramatic overhaul.Accessorizewith softlighting and reflectivesurfaces to enhancethewarmglowcreatedby the spicy andinviting colors.

The best part?Whensummer rolls around,simply add somelime-greenplant lifeto the orange-huedroom for a seasonallyappropriate touch ofthe tropical. –B.W.

PhotocourtesyofOsborne&Barr

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Perhaps it’s our sharedNewYork upbringing – orthat chef and ownerVito Racanelli Jr. knows howto cook comforting, flavorful Italian food. Eitherway,MadTomato Italian Kitchen feels like home.

Choosing one item from themenu is difficult, butI assure you, youwon’t be disappointed if yousettle on one of the pizzes. The fungi pizze ismyfavorite.Made byVito’s brother Sam in the pizzeoven next to the bar, it’s preparedwith beautifullyfreshmushrooms, smokedmozzarella, garlic,basil, arugula and grana.

And please, do yourself a favor: order itwith an egg. The silky yolk, earthinessof themushrooms and subtle spiceof the arugula are a delightfulcombination that always leavesmewantingmore.

8000Carondelet Ave., Claytonmadtomatostl.com

FEAST FAVES / SECRET INGREDIENTPHOTO

GRAPHYBY

Jen

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FEAST FAVES | THE DISH

MadTomato

Italian Kitchen

314.932.5733

CLAYTON

CONTRIBUTOR’S PICK Jennifer SilverbergFUNGI PIZZE

Seemore of Jennifer’s work in Centerpiece Desserts (pg. 62), and head to feastSTL.com to see her photo slide show of thismonth’s Easy Eats dish.


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JV's was the former home of the Schorr family brewery, which was built in 1880'sand operated up until prohibition years. There are three fermenting cellars belowstreet level; the third story down is now under water. JV's has been in operationunder the same management for 27 years. We serve the best in hickory smokedpork and chicken. Our ribs and chicken are smoked for five hours, while our brisketand pork butts are smoked for over 14 hours for full flavor. Our BBQ is served withsauce on the side, because we can. We are Happy to be celebrating our 27th year inbusiness!!

Our BBQ is served with sauce on the side because we can

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FEAST FAVES | shop-o-matIC

I hate to ruin that romantic notion of yours– theonethat says those chocolates you hadon your last triptoPariswere thebest you’ll ever taste. But the truthiswehave chocolates just as good inSt. Louis.

After trainingwithanumberofMOF (MeilleurOuvrierdeFrance) artisans inEurope,Rick Jordan recentlyreturned toSt. Louis andbroughtwithhimtheartistry forwhichEuropeanchocolatesareknown.Athis simply chic chocolateboutique inChesterfield,you’ll findbonbons, pralines, truffles,macarons,chocolatebars, barksandmore.Anddon’tmiss thebalsamicganache lollis or crunchmixmadewithMissouri pecans, blueberries, feuilletine (wafer-thinwheat) and67percentdark chocolate.

“Theway Imakechocolates isbipolar,” says Jordan. “Ifocuson really high-quality chocolate– single-originfromMexico,CostaRica,Ghana,Haiti, etc.–andIfill itwith a simpleganache.So theflavorof thechocolate comes through.But then I havesomecrazyloudcombinations too, likeBlix (balsamic, honeyandrosemary), Citron (dark chocolate, limeandcaramel)andGojira (ghost chile and lime).”

Whether you like your chocolate simple orsophisticated, try something newatRJChocolatier.It justmight capture your taste buds. –B.W.

14882ClaytonRoad, Chesterfieldrjchocolatier.com

pure imagination

PHOTO

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thREE sWEEt GIFt IDEas FRom RICK JoRDaN

| 1 | The cocoa pod. Theultimate gift forchocolate lovers, these hand-sculptedcocoapods,made from72percent umpalachocolate, are just as tasty as they areartistic. Says Jordan, “It’s the circle of life– the chocolate is turnedback into thepodfromwhich it came.” | 2 |Macarons. Thesebite-sizeddelicacies disappear quickly, sostock uponeachflavor – saffron, raspberry,café andhoney. Jordan currently sourceshis honey locally butwill soonbe tendinghis ownhives. | 3 | Gift box of chocolates.“Putting together a boxof chocolates is likecomposing aplate of food,” Jordan says.“Theflavors should complement eachother;they should beharmonious.” RJChocolatierwill evenpair chocolateswith foods,winesandwhiskeys for your next party.

| 1 | | 2 | | 3 |

RJ Chocolatier

636.230.9300

ChesTerfield


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28 Yearsin Business

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4614 N. Illinois, Fairview Heights233-2445

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Original DesignJewelry

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Tue-Sat 10-5 • Sun 12-4 • 1057 Hwy 79, St. Peters, MO(636) 278-4445 • www.omasbarn.com • LisaHagemann

Oma’s BarnHOME & GARDEN

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Featuring Karen Didion Originals Santa CollectionHoliday Gifts, Unique Ornaments & Decor

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| 1 |

If there is ever anoccasion to splurgeonpartywares, it’sNYE.Bid 2011 adieu in style. –B.W.


FEAST FAVES | what we’re buyIng

| 1 | Bird dessert stands, $29 to $34;West Elm, westelm.com | 2 | InsideOut Champagne glasses, $70; momastore.org | 3 |Metallic lacquer bowls, $60;momastore.org| 4 | La Stanza dello Scirocco Basket, $150; momastore.org | 5 |Match Pewter ice bucketwith tongs, $349, cocktail shaker, $334, and jigger, $88; LussoHome, 165 RitzCarlton Drive, Clayton, lussohome.com | 6 | Leaf spray napkin rings, $4.50 each; Crate&Barrel, 1 The Boulevard, RichmondHeights, crateandbarrel.com

| 2 |

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VinceValenza is known asVinnie to all whomake their way to Benton Park’s Blues CityDeli, where on any given day, lines snake outthe door and spill onto the sidewalk.Whatdraws the eclectic crowd? Insanely goodsandwiches. Blues City’smenu – from aNOLAmuffuletta to a Chicago dog – is inspired by theBlues Highway. The deli also, fittingly, hostsbluesmusicians. Sowhere did the “blues”inspiration come from? “Bluesmusic is veryemotional and passionate, just like food.There’s a common denominator here. I thought,let’smeld the two and seewhat happens.”

You’re known as one of the nicest guysin the business – how do you remembereveryone’s name?A little bit of luck andlots of vitamins.What’s your favoritesandwich on the menu?TheValenzaSpecialMuffuletta. It’s the first sandwich Iwanted to put on themenuwhen I startedthinking about opening a place about 20 yearsago.You were one of the first guys tohave “artisan” soda – what inspired youto offer more than basic soda fountaindrinks? I remember as a kid going down tothe corner gas station and putting in a dimeand getting a great root beer or grape soda, soI thought it wouldmatch upwell with a goodsandwich and hopefully continue to createnewmemories for our customers.What doyou think is the key to success in thisindustry?Keep things simple. Use qualityingredients. Don’t cut corners. Respect yourcustomers and your team.How do youtest and introduce new sandwiches?We test potential sandwicheswith ourstaff, brainstormdifferent ingredients andconfigurations and see at that point if it’s goingto go on special. Sometimes I’ll actually go onFacebook and throw an idea out tomy “friends”and get some really great ideas back. Haveyou heard of the Aporkalypse Pretzelwich?Ourmost popular special, [it] sort of cametogether with the help of a friend on Facebook,andwe did a contest to name the sandwichand a Facebook friend named it, too!Beeror wine?Micro beers and cheap redwine.Vanilla or chocolate? Fudge swirl!Sweetor salty?Salty ... I love anchovies!What’syour favorite junk food?RedHot Ripletswith green onion dip.Most memorable mealever?Mymom’s beef spiedini. I’ve still got therecipe.What would be your last meal?Abacon, sausage and cheese pizza fromSaullo’sPizzeria in North County; a slab ofmy dad’sbarbecued ribs; and, oh yeah, a few slices ofValenti’s Italian breadwith some extra-virginolive oil.Dessert?Some lemon ice fromRosciglione Bakery.What away to go!

MY STUFF

PHOTO

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Blues City Deli2438McNair Ave., Benton Park314.773.8225bluescitydeli.com

Visit feastSTL.com to read the fullinterviewwithVinceValenza.

OwnER, BluEs City DEli,aka thE luCkiEstguy in thE wORlD!

WRITTeN BYCatherine NevilleVince “Vinnie” VaLenza


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COCKTAIL SHAKER,MIXING GLASS, BARSPOON, STRAINER,MUDDLER AND JIGGER

PROSProfessional tools tomix, pour,muddle and strain cocktails for a tinyprice. The no-nonsense jigger snugglesclose at the cup of the strainer andtips clean in with the flick of awrist.Recipes for classic cocktails circle the16-ouncemixing glass. The size, shapeand curved prongs of the strainermake a solid connection to the opencup of the shaker for a good pour.

CONSUnfortunately, removing the capreleasesa splashevery time.Theflangeon the lid that fits inside the shakercup is too short tomake a good seal,making this the leakiest shaker tested.Themuddler’s too short for the tallestglasses. Plus, the finish on thewooddidn’t seem like a good idea.

Shaker $7.44, glass $4.78, spoon$.91, strainer $1.89, muddler $3.85and jigger $1.56; Session Fixture Co.,6044 Lemay Ferry Road, Oakville,sessionfixtures.com

| 1 |

GADGET A-GO-GO

WHAT TO LOOK FOR :

This month, gadget reviewer Pat Ebyshakes things up by testing bothcomposed cocktail sets and individualpieces.How do theymeasure up?

The must-have tool: Acocktail shaker. FromAppletinistoZombies, shakersblend liquorsandflavorings, chill drinkseffectively, andallowfor agoodpour to theglass.We reviewedthree-pieceCobbler-style shakers,whicharemorecommon inhomebars. Professional bartendersprefer the two-pieceBostonshaker,which takesconsiderable skill to seal andshakeproperly.

Functionality:Openandcloseshakersandwaiter’s corkscrews.Look for smoothactionwitha reasonableamountof resistance.

Muddlers shouldbe longenough to reach thebottomof tall glasses.Strainerswith four curvedprongs restmoresecurelyonglassesthan thosewith twostraightprongs. Jiggerswitha tightlypinchedmiddlefit closeandpour clean.

Balance and grip:Each tool shouldbalancecomfortably in yourhand, especially bottleopeners, corkscrewsand tongs.Getagripontheshaker.Whencondensationbuildsupasyoushake, shake, shake,things canget slippery.NoManhattanson thefloor, please.

AMCO HOUSEWORKS6-PIECE BAR TOOL SET

PROSA tidy, concise set (shaker, fruitknife, ice tongs, waiter’s knife andcorkscrew, bottle and can opener,and tool caddy) looks good. Plus, it’s abargain. Online, this same set rings upatmore than $30. The 18-ounce shakergripswell and perfectlymixes onedrink at a time. The snug, but not tootight, fit of the strainer on the shakerreduces the chance of leaks and pullsapart easily. Thewaiter’s corkscrewcreaks open at first but loosens uptout de suite.

CONSThe serrated fruit and cheese knifelooks good butworks so-so on citrus,cuts hard on apples and hopelesslymashes avocados.

$29.99; Bertarelli Cutlery,1927Marconi Ave., TheHill,bertarellicutlery.com

PhOTOGRAPhyBy Laura Ann Miller

CHEFMATE RECIPECOCKTAIL SHAKER,OXO MUDDLER

PROSLove spinning the outside cylinder forfavorite drink recipes aswell as thelook of the smooth stainless inner cupand brushed-aluminumouter cup, lidand cap. TheOXOwinner of amuddlermashed, juiced, bruised and pulverizedperfectly with no arm strain. Anextra-long reach and cushioned basemuddled things in tall glasseswithouta scratch.

CONSThe inner and outer cylinders of theshaker don’t pull apart for cleaning.It leaks a little, too, so jiggle cautiously,up and down.

Shaker $13.49 andmuddler $12.69;Target, multiple locations, target.com

| 2 | | 3 |

PENGUINCOCKTAIL SHAKER

PROSThis dapper penguin shaker not onlylooks smart, he shakes prettywell,too. If style andwhimsy rule at yourparties, this is the shaker for you.Frombeak to flat, shiny toes, he’s acharmer. youmay get a kick out of thedesign nod to penguin aluminum icebuckets from the cocktail heydays ofthe 1950s.

CONSWith its 17-ounce capacity, mixingmore than one drink at a time isn’tan optionwithoutmajor leaks at thelid junction. his wingsmake for aless-smooth grip as you shake. he’s apricey penguin, too, at just under $25.

$24.95; Pier 1 Imports, multiplelocations, pierone.com

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HAMMEREDCOCKTAIL SHAKER,HANDLED JIGGERAND BAR SPOON

PROSThe shimmery hammered surface andsleek shape of this 28-ounce shakerseduce from the shelf. Everything chiccocktails connote resonates in thisdesign. The handled jigger not onlylooks spiffy but also pours cleanly intothe shaker with no drips. Long, leanand twisty, the bar spoon twizzles andstirs just fine, even in a tall-and-skinnyTomCollins glass.

CONShelp! The strainer top on the shakerfits so tightly, wrestling it off is theonly option. Not a good first stepwhen youwant to look coolmixingdrinks. The top cap fits just right,andmy sweet Piña Colada pours outfine. Then comes round two,musclingthe top off to clean it. Toomuchaggravation for the bling.

Shaker $14.99, jigger $3.99 andspoon $2.99;WorldMarket, multiplelocations, worldmarket.com

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PUT TO THE TEST

WRITTEN ByPat Eby

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HOMEBAR TOOLSUNDER $30

Camus XO Borderies CognacPROVENANCE: Cognac, France (40% abv)AVAILABLE AT: Randall’s, multiple locations,

shoprandalls.com; $169.99TRY IT: Neat or with a few ice cubes

This holiday season, you’d be lucky to get any bottleof cognac – but extra lucky to be greetedwiththis gem.The fifth-largest producer of cognac,Camus is the only producer to distill an XObottling of 100 percent Borderies fruit.Borderies is a sub-appellationwithinCognac, France, and its soils host themost-prized fruit of the region. On thepalate, you’ll notice a floral intensity, alongwith soft hazelnut and buttery notes.

ON the shelf

BEERwriTTen ByMichael Sweeney

The creator of STLHops.comand founder of St. LouisCraftBeerWeek, Michael Sweeney is also the CraftBeerManager at Lohr Distributing.

OUR TOP PICKS FOR DECEMBERPOuringwine PhOTOgraPhyBy©iSTOCkPhOTO.COm/Lauri PaTTerSOn

the BalvenieMadeira Cask(17-year-aged scotch Whisky)

PROVENANCE: Scotland (43% abv)AVAILABLE AT: The Wine & Cheese Place, multiple

locations, wineandcheeseplace.com; $107.99TRY IT: Neat or with a few drops of water

From time to time, The Balvenie releases abottling that’s particularly special because ofthe vessel the Scotchwas aged in. This bottlingstarted in traditional, american oak Scotchwhisky casks; then it was transferred to barrelsthat had been previously used formadeirawineproduction. The end product is a Scotchwhiskywith an extra hit of dried fruits and great spicynotes of cinnamon and ginger.

four Roses single Barrel (bourbon)

PROVENANCE: Lawrenceburg, Kentucky (50% abv)AVAILABLE AT: Lukas Liquor, 15921 Manchester

Road, Ellisville; lukasliquorstl.com; $35.99TRY IT: Neat or with a few ice cubes ordrops of water

master distiller Jimrutledge handpicks thebarrels that get bottled for Four roses’ SingleBarrel bourbon. Bottlings vary by barrel. all of

the bottlings i’ve tasted are spicy yet smooth, withjust enough vanilla. i recommend a few ice cubes ora touch ofwater to settle down the alcohol and helpthe flavors from this delicious spirit come through.

SPIRITSwriTTen By Chad Michael George

Award-winning sommelier andmixologist ChadMichaelGeorgeis founder of ProofAcademy,which covers everything fromwineand cocktail list consulting to spirits andmixologyeducation.

summit Brewing Co.’s Oatmeal stoutSTYLE: Oatmeal Stout (5.1% abv)AVAILABLE AT: Three Kings PublicHouse, 6307 Delmar Blvd., UniversityCity, threekingspub.com; $5 (16-ozdraught), $15 (pitcher)PAIRINGS: Oysters Rockefeller• Camembert

withbeers fromaround theworld appearing in bottles onstore shelves, it’s easy to forget a timewhenbeerwasonlyavailable at your favorite pub. SummitBrewingCo. bringsback the tradition bymaking its oatmeal stout only availableondraught.This creamy, dark beer has a thick, tan head thatlaces the sideof the glass each timeyou take adrink.

Jolly Pumpkin ArtisanAles’ Oro de CalabazaSTYLE: Bière de Garde (8% abv)AVAILABLE AT: Lukas Liquor,15921 Manchester Road, Ellisville,lukasliquorstl.com; $10.49 (750-ml bottle)PAIRINGS: Shrimp curry • Linguinewith mussels

it’s important to pick a beer that playsnicewith holiday food. Pairing can be

an art, but it getsmuch easier when you have greatbeers at your disposal. Despite the name, Jolly Pumpkinartisan ales’ Oro de Calabaza contains no pumpkin.instead, it’s a wonderfully effervescent French-style alethat workswonderswith almost any holiday course.

the st. louis Brewery’s schlaflyReserve Bourbon Barrel-AgedImperial stoutSTYLE: Imperial Stout (10.5% abv)AVAILABLE AT: Schlafly, multiple locations, schlafly.com; $10.99 (750-ml bottle)PAIRINGS: Roasted pork sandwich •Boston cream pie

in a process that reflects a bit of Oldworldcraftsmanship, Schlafly ages itsmassive imperialstout in barrels formanymonths. The twist inthis aging process is that these aren’t just anybarrels; they’re freshly emptied bourbon barrelsfromkentucky, which impart awonderful bourboncharacter thatmelds perfectly with this lusciouslydecadent black beer.


Join Angela Ortmann and FEAST publisherCatherine Neville for a happy hour winetasting at HomeWine Kitchen on Thu., Dec.15, at 6pm. RSVP to [email protected].

WINEwritten by Angela Ortmann

STLwinegirl AngelaOrtmannsharesherpassion forall thingsepicurean throughhereventandconsultationbusiness,whichisdedicated toenhancingyour foodandwineexperience.

2007 Bolen Family Estates MerlotPROVENANCE: Napa, Calif.AVAILABLE AT: The Wine Merchant Ltd., 20 S. HanleyRoad, Clayton, winemerchantltd.com; $52.99PAIRINGS:Beef Wellington •Braised lamb •Aged Gouda

whenavintnerdecides toputall of his effort andpassion intoonewine, youcanbesure thewinewillbeexceptional.Merlot iswell on itsway tomakingacomeback, andSt. Louis nativeericbolen isbehindthis lushandcomplex rendition.Mixedberryaromasleap fromtheglass, followedby layeredflavorsofdark fruit, subtle spicesand toastyoak. enjoy itwithdinner.Give it asagift, or save it for a specialoccasionwith friends.

2010 Mas des BressadesRoussanne-ViognierPROVENANCE: Costières de Nîmes, FranceAVAILABLE AT: The Vino Gallery, 4701 McPherson

Ave, Central West End, thevinogallery.com; $19.99PAIRINGS: Seafood chowder •Glazed ham •Egg rolls

this inconspicuous estate producer is justoutside of Châteauneuf-du-Pape, on thesouthwestern edge of the rhôneValley. itsblend ofViognier and roussannemakes for adeliciouswinter white, with round creaminessand powerful notes of tropical and stone fruits.bright acidity and intoxicating aromatics add tothe allure.

2005 Villa Erbice Amaronedella ValpolicellaPROVENANCE: Veneto, ItalyAVAILABLE AT: The Wine & Cheese Place,7435 Forsyth Blvd., Clayton, wineandcheeseplace.com; $58.99PAIRINGS: Slow-cooked stews •Venison• Chocolate truffles

this rich and rustic italian red is unique becauseit’smade frompartially dried grapes. Chocolate,fig and raisin captivate both the nose and thepalatewhile unfolding into a full-bodied, velvetywine.thewine is a superb choice for firesidesipping, or it can be pairedwith heartywintermeals and decadent desserts.

JOINUS!


mySTery Shopper

The English walnut is the darlingof the holiday nutcracker set,with a tawny shell and sweet nutmeat that all but tumbles fromits papery nook. But this is notthat walnut. This is the tough-as-nails, armor-clad Juglans nigra,better known as the black walnut.What meat can be saved from itsshell comes out in bits; the rest ispressed into an earthy, bitter oil.

What is it?

Blackwalnuts have adark, striated shell that’s toughenough to give even adetermined squirrel fits. Oncecrackedopen, blackwalnutsfight on; getting intact nutmeat out is practically impossible. Fortunately for blackwalnut oil production, that’s not necessary.The hullednuts are fed into anexpeller press – a large, hydraulic,screw-like device –where theoil is squeezedout undertremendouspressure.

There are online recipes formakingblackwalnut oil;many suggest toasting blackwalnut pieces in a skillet andusing themto infuse canola oil. Resist the temptation totry this. If you’re a fanof the uniquely bitterflavor of theblackwalnut, you’ll want the real thing.

hoWdo i use it?

If you’ve ever cookedwith regular walnut oil – say, tostir-fry green beans – you know that it adds a slightlyearthy flavor. Blackwalnut oil deepens that flavor, witha profile that could be described as smoky to bitter.In combinationwith the right ingredients, though– like adding bitters to a cocktail – blackwalnut oilhelps accentuate other flavors. It can be brushed onfull-flavored fish, such as salmon; incorporated intovinaigrettes as a dressing ormarinade; or added tobaked goods for extra richness.

If you’re feeling daring this holiday season, put down thenutcracker, step to the dark side and pick up a bottle ofblackwalnut oil.

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Stop by to pick up more delicious recipes featuring black walnut oil. Visit straubs.com for information on its four locations.check itout!

FeaStextra

meeT: BLACK WALNUT OIL wRITTen By russ Carr

Black Walnut Ice CreamBy Chris Williams , FRAncO

Serves | 4 to 6 |

2 cups heavy cream½ cup walnuts, chopped and toasted

1 pinch salt½ Tbsp vanilla extract

5 egg yolks¾ cup honey1/3 cup black walnut oil

| Preparation | In a pot, scald the cream and add thewalnutsand salt. Gently simmer for 5minutes. Remove from heat,add vanilla extract and let steep for 10minutes. In a largebowl, whisk the egg yolks and honey until mixture is thickand forms ribbons. Slowly add the creammixture to theeggmixture, whisking constantly. chill to 32ºF. Addwalnutoil to the chilled cream right before placing in an ice creammachine. Process according tomanufacturer’s directions.

Asparagus with BlackWalnut oil “hollandaise”By Chris Williams , FRAncO

Serves | 8 |

1 Tbsp shallots, minced1/3 cup water

2 Tbsp white wine vinegarsalt and freshly ground black pepper

4 egg yolks1½ sticks butter, melted

¼ cup black walnut oil2 lbs asparagus, blanched

| Preparation | In asmall saucepan, bringshallots,water,whitewine vinegar and 1 pinchblackpepper to aboil. Simmeruntil reduced to about2Tbsp.Strain intoawidebowlandcool slightly.Addeggyolks andwhisk to combine.Over abainmarie (double boiler), whisk yolkmixture until thickand smooth. Slowly streammeltedbutter down the sideofthebowl,whisking vigorously to incorporate. After butteris fully incorporated, slowly stream in the blackwalnut oiland season to tastewith salt and pepper. Servewith theasparagus cold, grilled or warm.


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TECH SCHOOL

PRESERVEDLEMONSSTORY AND RECIPE BYCassandra Vires

CassandraVires is the owner and chef of HomeWine Kitchen.She received her culinary training in Houston and has a knack forreimagining classic dishes.

Preserved lemons aremost commonly associatedwithNorthAfrican, notablyMoroccan, cuisine.The act of preserving foodin salt, however, is a time-honored tradition that spans theglobe, since salt-cured foods rarely require refrigeration. Oftencalled pickled lemons, preserved lemons combine variouscuringmethods, resulting in a highly flavorful and edible rind.

Preserving food with salt can bedone either wet or dry.

Preserved lemons incorporate bothmethods. Rubbing dry saltinto the flesh of the lemon draws out themoisture, inhibitingthe growth of bacteria. Placing the lemons in a container andpressing themextractsmore natural liquid and allows them tocontinue curing in their own juices, effectively creating awetcure, or brine, that further develops the flavor.

Since salt-curing enhances the natural flavor of the lemon andincorporates the flavors of the salt and spices, it’s importantto use only the highest-quality ingredients.Meyer lemons orEureka lemons are preferred for their pure flavor and visualattractiveness. Kosher salt will certainly do the trick, but apurer sea salt is the best option. Don’t use table salt or iodizedsalt; the added preservatives leave behind an unpleasant tasteand can inhibit the curing process. High-quality spices shouldalso be used because they add other flavors to the lemon.Thisrecipe calls for cloves, black peppercorns, coriander seeds,cinnamon, bay leaves and dried chiles. But feel free to use anycombination of flavors that best suits your palate.

Applications for preserved lemons vary: In some, only the rindis used, with the lemonflesh scooped out and discarded. Otherapplications recommend cutting the lemon intowedges andleaving theflesh intact.My personal preference is to leave theflesh intact and incorporate thewedges into pastas, salads,sauces and roastedmeats. I also serve thewedgeswith grilledvegetables, olives, cheeses and charcuterie, and I use thereserved juice in exotic cocktails. The traditionalMoroccantajine is one ofmy favorite dishes using preserved lemons –the recipe is available at feastSTL.com.

10 Meyer or Eurekalemons

1½ cups kosher salt or sea salt2 tsp whole cloves2 tsp whole black

peppercorns2 tsp whole coriander

seeds2 cinnamon sticks4 bay leaves2 dried chiles

| Preparation | Using a vegetablebrush, thoroughly clean and dryeach lemon. Slice off the topand bottomof each one so thatthey stand upright on the cuttingboard. | 1 | Carefullymake twocuts into each lemon, creating an

X. Leave at least a½-inch of thelemon intact at the bottom.

| 2 | Pack each lemon cavity withsalt. Place remaining salt in thebottomof a glass or plasticcontainer. | 3 | Place lemonson top of the layer of salt andsprinkle remaining spices on top.

Press firmly on the lemonswithyour hands, pushing juices outinto the spicemixture. Looselycover with plastic wrap andplace heavyweights on top toapply additional pressure to thelemons. Canned goods or a cast-

Preserved Lemons

iron panworkwell for this.

| 4 | Let lemons stand at roomtemperature overnight andrepeat the pressing process for2 to 3 nights or until the lemonsare completely covered in liquid.If, after 3 days, the lemons aren’tcompletely submerged in liquid,add freshly squeezed lemonjuice to cover.

Store the lemons in therefrigerator for 1month. Oncethey are soft, rinse them andrefrigerate (for longer, safer shelflife) forupto6months.

COOKINGVIDEO!Watch chef Cassymake preserved

lemons step by step.Scan theMicrosoftTag from your smart phone(get the free app at gettag.mobi), or watchthe video in theWatch& Listen section at

feastSTL.com.

Meyer or Eureka lemons are preferred. If both are unavailable, be sure to use organic or unsprayed lemonssince you will be eating the rind.

Go to feastSTL.com for a chicken tagine recipe with preserved lemons.ChECK ITOuT!

FEastExtra


Visit www.schnuckscooks.comfor Schnucks Cooks videos, recipes, locations, our monthly newsletter and more!

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©2011 Schnucks

Â) Store cheese in a cool, humid placelike the vegetable compartment inyour refrigerator.

Å) To store most cheeses, wrap incheese or wax paper, then looselywrap in plastic wrap.

¿) Blue cheese is the one cheese youcan store wrapped in foil.

Check Out Schnucks Cooks Videos For Tips & Techniques!Our Schnucks Cooks how-to videos are full of tips and techniques from our team

of culinary experts. If you want to learn more, check out our video library at www.schnuckscooks.com.You’ll also find a variety of Schnucks Cooks recipes for quick, easy and affordable meal solutions.

StoringCheeseVarieties

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At our in-store Schnucks Cooks stations, our experiencedCooking Coaches will demonstrate how to cookour featured recipes and sample them foryou to try! You’ll find all the ingredientsand cooking equipment for each recipenext to our Schnucks Cooks stationin select stores.

At Schnucks, you’ll find all the cheesecategories from fresh soft cheeses like feta,to hard cheeses like Parmigiano-Reggiano.Cheese is a living organism and needsto breathe. Here are a few tips forstoring cheese properly(see video onlinefor more information).

PHOTO

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The exhibition was created by The Field Museum, Chicago. Illustrations by Velizar Simeonovski © The Field Museum

EASY EATS

PHOTOGRAPHY bY Jennifer Silverberg

| CHEF’S |

inside andoutwith salt andpepper.

In a large sauté pan, cook sausage overmediumheat until browned. Removewith a slotted spoon and set aside.Increase heat tomedium-high.When oilfromsausage is smoking slightly, addmushrooms and sauté until browned.Reduce heat tomedium. Add the onionand shallot and cook until translucent.Add the garlic and cook until fragrant;then add the driedfigs. Seasonwith saltand pepper. Return the sausage to themix and remove fromheat. | 1 | Allow tocool slightly and stir in 2Tbspfig jam.

| 2 | In a large bowl, combine themilkand eggs. Add the cubed challah and

ThE PRoof is in ThE PuDDingSTORY And RECIPE bYLucy Schnuck

breadpudding isn’t alwaysa sticky-sweetdessert.This savory version is deliciouson its ownorusedasastuffing.Rich, saltyporkpairswellwithdark, jammyfruits, suchasfigs.Thesalty-sweet combination createsa satisfyinglyflavorfulwinter dish.

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Serves | 4 |

2 Cornish game henskosher salt and freshlyground black pepper

¾ lb sweet Italian sausage½ lb shiitake mushrooms, sliced

1 yellow onion, diced1 shallot, diced

2 cloves garlic, sliced6 dried figs, diced

4 Tbsp fig jam, divided2 cups milk

4 eggs½ loaf challah, cubed4 Tbsp butter, divided

2 figs, quartered

| Preparation | Preheat oven to400ºF.Pat hensdrywith apaper towel. Season

TasTefulTiming. When sautéing vegetables, be sureto add the garlic in the last fewminutes of cooking and noearlier. Since garlic is high in sugar, it will burn easily if left inthe pan too long, whichwill ruin the flavors of the dish.

makeuseofThe lefTovers. bake remaining breadpudding in a casserole dish at 325ºF for 30minutes or untilset. Serve as a side to this dish or alongside baked chickenor turkey cutlets with greens later in theweek.

abeTTerbread.Challah is agreat choice forbreadpudding. Its spongyandairy constructioneasily

soaksup theeggsandmilk, so thepudding ismoist and tender.It is similar tobrioche,whichcanalsobeused in this recipe.

bepickyabouTyourfigs.There aremany varieties offigs. Themost common in our area is theMission fig, namedfor the Spanish Franciscanswho came to California toestablishmission churches.When picking out freshMissionfigs, look for dark-purple skin and relatively firmflesh. Figsare highly perishable, so they need to be used as soon aspossible after you buy them. If you have a hard timefindingfresh figs, dried figs can be substituted. dry figs are a bitstickier and denser, but they still have that true fig flavor.

the sausagemixture.Mixwell. | 3 |Fill the hens’ cavities with the breadpudding and truss each hen’s legs.Rub each henwith 1Tbsp butter andplace on a roasting pan. bake untilthe internal temperature of the birdsreaches 165ºF. Remove hens from theoven and place on a platter to rest.Place the roasting pan on the stovetopovermedium-high heat. Add remainingfig jam to the pan drippings and stirwell. Reduce the heat tomediumand add remaining butter, stirringconstantly. Add figs to the pan andcook for anotherminute, stirring tocoat themwith sauce. Cut birds in halfand servewith pan sauce.

Check out feastsTl.com for a step-by-step slide show onmaking thismonth’s dish.

check iTouT!

FeaStextra

Lindell and DeBaliviere in Forest Park0)+&4 "&#/&$55 2 !3(%.,31'-31*

To purchase tickets, visit mohistory.org or call (314) 361-9017.

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The Field Museum


Join FEAST and the Schnucks Cooking School Team on Wed., Dec. 28 at 6PM to make the tasty menu shownhere. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

JOIN US!rsvp:

schnuckscooks.comor ..


| Preparation | Preheat oven to 400°F. Sift togetherflour, baking powder, sugar and salt. Use your fingertipsto rub the butter into the dry ingredients. Add thecranberries, rosemary and orange zest, and tosstogether with the flourmixture. In a separate bowl,combine the buttermilk, milk and egg. Add the buttermilkmixture to the flour and cranberry, rosemary and orange-zestmixture, stirring until fully combined. Press thedough into a 1-inch-thick circle. Cut into 8 to 10 pieces.Place on parchment-lined sheet pan. Sprinkle withcinnamon sugar and bake for 25 to 35minutes.

Yield | 8 to 10 scones |

3 cups all-purpose flour1 Tbsp baking powder1/3 cup sugar½ tsp salt

1¼ stick butter, cut into pieces¾ cup chopped cranberries1 Tbsp chopped rosemary

2 tsp orange zest½ cup buttermilk¼ cup milk

1 eggcinnamon sugar to taste

Rosemary-Cranberry Scones

WrItten byHeidi Dean | PhotogrAPhy by Jonathan Gayman

with earlymornings, long days and lots of hardwork.but creative satisfaction and the joy ofmakingdelicious food that people adoremake it worthwhile.

Co-owner Agi groff doesn’t hesitate when asked whypeople love 4 Seasons bakery’s baked goods. “realingredients; nothing you can’t pronounce. no artificialcolors or flavors. real food!”

her husband, Aaron, agrees, adding that customersare lured by their handmade approach – even thepuff pastry and Danish dough are made on site. the

groffs, naturally, use local ingredients wheneverpossible, including eggs.

the groffsmet while they were earning associatesdegrees in baking and pastry arts at the CulinaryInstitute of America in newyork. theymoved toSt. Louis in 2004 and began their business in 2005,baking in a nearby church kitchen and selling theirproducts at farmers’ markets. In July 2010, theyopened their snug, tidy storefront bakery. A monthafter that, the couple’s daughter, Alina, was born,making the bakery’s first year “crazy but good.”

RISE and SHINEwith4Seasons Bakery

Want to offer something special to your holiday houseguests? Aaron and Agi Groffshare some of their quick recipes for scrumptious winter-morning treats.

A baker’s life can be distinctly unglamorous

Agi is the chief tartmaker; Aaron excels at quiches.Aaron also heads daily operations, with the help of acouple of internswho do basic dough assembly andother tasks.

The bakery has a daily rhythm that’s overlaid by itsweekly production cycle. Tuesdays through Fridays,Aaron arrives by 5:30am and on Saturdays, he comesto the bakery an hour earlier to proof breads andhandle extra prepwork. He first concentrates onbaking staples for the case: scones, quick breads,coffeecake and cookies – all made in the bakery’ssingle oven.When that’s done, he brews coffee andprepares the register so he’s ready for customerswhen he unlocks the doors at 7. He’s in constantmotion the rest of the day, helping customers; bakingitems such asmacaroons, breads, pies and tarts;making starters for theweek’s various breads; takingcare of special orders; packaging cookies; restockingthe front case and shelves; and brûléing pastries andfinishing themwith powdered sugar, glaze or frosting.

Tuesdays are big production days. Staples aremadeso theGroffs’ wares can be baked fresh duringtheweek. Cookie and scone dough aremade andportioned out, andmuffin and quick bread batters

are prepared and stored. Dough for tarts and pies areassembled, wrapped and labeled, and puffpastry andDanish dough stocks are replenished.

OnThursdays andFridays, production gears up again astheGroffsdecideonSaturdayofferings.Typically, theyprepare tarts, pies, their signatureflourless chocolatecake andaGerman- orNewYork-style cheesecake.Inspiration forweekend treats comes froma lot ofsources: local fruits or vegetables,magazine articles,chattingwith customers or a recipe from theGroffs’collection ofmore than 300cookbooks.

Sundays andMondays are theGroffs’ days off,although they spend at least some of their free timestocking up on supplies and looking for ideas for newpastries. They often go to the library for cookbooksthey don’t already own.

Because Agi was born and raised in Heidelberg,Germany, she bakes traditional German treats duringthe holidays. Throughout December, 4 SeasonsBakery’s shelves are stockedwith her favorites.Several come from family recipes: vanillekipferl(almond crescents), zimtsterne (cinnamon stars) andlebkuchen (similar to gingerbread).

Yield | 8 large muffins |

2 cups all-purpose flour1 tsp cinnamon1 tsp baking soda

½ tsp salt3 eggs

1¼ cups sugar½ cup shredded coconut¾ cup raisins

1 cup shredded carrot1 cup shredded apple

½ cup crushed pineapple,drained

½ cup chopped toasted walnuts¾ cup canola oil

1 tsp vanilla¼ cup rolled oats

| Preparation | Preheat oven to350°F. Sift together flour, cinnamon,baking soda and salt. In a separatebowl, whisk eggs, sugar, coconut,raisins, carrots, apples, pineapple,walnuts, oil and vanilla. Add thedry ingredients to the eggmixture,stirring until just incorporated.Scoop into paper-linedmuffin cups.Sprinkle with rolled oats. Bake for 45minutes or until golden-brown.

Morning-Glory Muffins

Throughout the week, Agi and Aaron handle jobs the other doesn’t like.



Theater the way it’sMeant to be seen...

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“They’re only madeduring Christmas time,and then you have towait until next year,” sheexplains. “That’s whatmakes them so special.”

Other Christmas goodies includespringerle (crunchy biscuitsembossedwith Christmas themes),rumkugeln (chocolate rumballs)andanisplätzchen (anise cookies).They alsomake a classic Christmasstollen, dense, egg-rich yeast doughstuddedwith toasted almonds,crammedwith golden and darkraisins andflavoredwith candiedorange peel and lemonpeel thathave been soaked in rum for twodays.TheGroffs sell their Christmastreats at theHermann,Mo.,Christkindlmarkets atStoneHill andHermannhofwineries.

TheGroffs’ busy holiday scheduleleaves little time to cook forthemselves. Don’t feel too sorryfor them, though.Their version ofleftovers is pumpkin briochebreadpudding. Agi also looks forward totreatsmadebyher family.

“By the timeChristmas comes along,the last thing I want to eat are thecookies Imade.Mymomsent a boxof her cookies last year, and I wasexcited to eat them.”

December is the perfect time tofollow your taste buds to the St.Charles shop. TheGroffs’ love forwhat they do is evident in thewarmgreeting they give every customer,their friendly banter with regularsand joyful approach to bakingtraditional and seasonally inspiredtreats.

4 Seasons Bakery2012CampusDr., St. Charles314.288.91764seasonsbakery.com

| Preparation | Preheat oven to 350°F. Combine eggs and sugar andwhip until light and thick. In a separate bowl, whisk dry ingredientstogether. Pour the eggmixture over the dry ingredients. Addalmonds and beat until well combined. Spread dough into 2 strips,each 3 incheswide and 18 inches long. Bake for 30minutes or untilfirm to touch. Cool for 30minutes. Turn oven temperature down to300°F. Cut both strips horizontally in half-inch slices. Place slicedbiscotti back in oven and bake for 20 to 25minutes or until dry.

Yield | About 4 dozen |

3 eggs1 cup sugar

1 Tbsp ground anise¼ tsp salt

2 cups all-purpose flour1 tsp baking soda

1½ cups whole almonds

Almond Anise Biscotti



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Do you dread office potluck fare? Make this year’s holidayparty a hit with dressed-up portable dishes and drinks.

Tandoori Chickenand Shrimp Paella

Serves | 15 to 20 |

2 Tbsp olive oil4 skinless, boneless chicken

breasts, diced medium1½ lbs small to medium shrimp,

peeled and deveined, tails on¼ cup tandoori masala*, divided

4 chorizo sausages, sliced½-inch thick

½ large yellow onion, diced3 cloves garlic, minced

1 red bell pepper, diced1 yellow bell pepper, diced

3½ cups long-grain white rice1 14.5-oz can fire-roasted

diced tomatoes2 cups dry white wine

5½ cups chicken stock12 large Spanish olives, sliced

1 cup frozen peas, thawed3 tsp fresh thyme, finely chopped

4 Tbsp fresh parsley, choppedsalt and freshly groundblack pepper

1 lemon

| Preparation | Heat oil onmedium-high in a stockpot. In separate bowls,toss chicken and shrimpwith 2Tbsptandoori masala each to coat. Addchicken to oil and sear on all sides, untilbrown and caramelized. Remove frompan and set aside. Add chorizo andsear on all sides. Remove and set asidewith chicken. Add shrimp and cook for2minutes. Remove and set aside.

Addonion,garlicandpeppersandsautéuntil soft.Addriceandremainingtandoorimasala.Sautéfor4minutes.Addtomatoeswith liquidandwhitewine.Simmerfor 10minutes.Addstockandbringtoasimmer.Addchickenandchorizo,andsimmer20minutes. If liquid isabsorbedbutriceisnotsoft,addabout 1cupwater.

When rice is done, fold in shrimp,olives, peas, thyme and parsley.Season to tastewith salt andpepper. Transfer to an 11-by-14-inch dish. Cover until ready toserve. Just before serving, fluffthe ricewith a fork and squeezelemon over paella.

*Available at Jay International FoodCo.on South Grand Boulevard

CC KMaiden’s ApprovalThe sweet honey and tart lemonin this drink complement thespiciness of the tandoori paella.

Bubbles normally elevate heat andspice, and since the rice subdues theseelements a bit, the sparklingwinebrings the spiciness of the dish backto the forefront of your palate.

Serves | 10 |

15 oz London dry gin, preferablyBroker’s Gin

15 oz dry sparkling wine,preferably cava

10 oz honey syrup (equal partshoney and water)

5 oz fresh lemon juice¼ oz orange flower water* (add

more to your liking)10 oz water

lemon slices, groundcinnamon or ground nutmeg,for garnish

| Preparation | Mix all ingredients in alarge container, stir and adjust flavorsto your liking. Refrigerate overnight.When ready to serve, place a largeice cube (see page 52) in a punch bowland pour contents in bowl. Garnishthe contents of the bowl with thinlycut lemon slices, cinnamon or nutmeg.Dispensewith a ladle.

*Orange flowerwater is also known as orangeblossomwater. You can purchase it at JayInternational FoodCo. on South Grand Boulevard.It’s inexpensive, and alittle goes a longway.

with punch!FOODRECIPESBYAngela Komis | DRINKRECIPESBYMatt SeiterPHOTOGRAPHYBYCorey Woodruff | SHOTONLOCATIONATRodgers Townsend

PUNCHPAIRING


Turkey Shepherd’s Pie withSweet Potato SouffléServes | 10 |

TURKEYSHEPHERD’S PIE2 Tbsp olive oil

½ large yellow onion, diced2 carrots, diced

1 stalk celery, diced2 cloves garlic, minced

1 Tbsp fresh rosemary, chopped fine1 tsp salt1 tsp freshly ground black pepper

2 Tbsp butter3 Tbsp all-purpose flour2 cups chicken stock¾ cup heavy cream2 Tbsp Worcestershire sauce½ cup dry white wine1 cup frozen peas

1 lb roasted turkey, diced3 Tbsp fresh parsley, finely chopped

SWEETPOTATO SOUFFLÉ3 large sweet potatoes, cooked and

drained½ cup granulated sugar½ cup light brown sugar

1 tsp vanilla extract½ tsp salt

½ cup heavy cream6 Tbsp butter, melted and divided

2 large eggs2 egg whites

| Preparation – Turkey Shepherd’s Pie |Heat oil onmedium-high in a large pot.Add onion, carrots and celery. Sauté untilsoft. Add garlic, rosemary, salt and pepper.Add butter and flour andwhisk untilincorporated. Slowlywhisk in stock, heavycream,Worcestershire sauce andwhitewine. Bring to a simmer and cook for 15minutes.Whenmixture starts to thicken,add peas, turkey and parsley. Addmore saltand pepper if desired. Transfer to a largefoil pan or glass baking dish.

| Preparation – Sweet Potato Soufflé |Preheatoven to400ºF. In a largemixingbowl,mashcookedsweetpotatoes.Addsugars,vanilla extract, salt, creamand4Tbspbutter.Whipuntil light andfluffy. In a separatebowl,whiskeggsandeggwhitesuntil peaksstart

to form.Gently foldeggs into sweetpotatomixtureuntil completely incorporated.

| To Assemble | Spoon sweet potatosouffléon top of the shepherd’s pie andspread evenly. Pour remainingmeltedbutter over the top and bake 30minutesor until sweet potatoes are golden-brown.

A Simple VariationEvenwith all the syrup, this

punch is on the drier side. A lightpunch creates a nice balancewith a heavydish like shepherd’s pie. This punchwon’ttake up toomuch room in your stomach,leavingmore space to load up on the restof the delicious dishes.

Serves | 10 |

15 oz bourbon, preferably Buffalo TraceKentucky Straight BourbonWhiskey or W.L. Weller SpecialReserve

7½ oz fresh orange juice5 oz lemon juice5 oz hibiscus syrup*5 oz dry white wine, preferably

Riesling or Gewürztraminer5 oz simple syrup (equal parts sugar

and water)orange slices, mixed berries,mint sprigs and dried flowers,for garnish

| Preparation | Mixall ingredients in a largecontainer, stir and adjustflavors to yourliking. Refrigerate overnight.When readyto serve, place a large ice cube (seepage52) in a punchbowl andpour contents inbowl. Garnishwith orange slices,mixedberries, a fewmint sprigs anddriedflowers. Ladle into cupsover ice.

*Tomakehibiscus syrup,mixequal parts sugarandwaterandadd 1 cupofdriedflowers for every3cupsofsugar. Placeonhighheatandbring just toaboil. Reduceheatandsimmer for 10minutes.Remove fromheatandsteep for 15minutes. Strain throughafine-meshstrainer, let cool andbottle.Youcanpurchasedriedhibiscusflowersatmountainroseherbs.comoratvariousboutiqueshopsaround town.

Slow Cooker Lamb Meatballswith Cannellini BeansThis is easy tomake themorning of yourofficeparty. Simply cook themeatballs,add everything to your slow cooker asdirected, and turn it on high heat atwork5 hours before the party begins. Bringcrumbled Feta, shredded Parmesan,kalamata olives or freshmint for co-workers toadd in as theyplease. And servecrusty bread for soaking up the broth.

Yield | Approximately 35 small meatballs |

MEATBALLS1½ lbs ground lamb*

2 large eggs½ cup Italian bread crumbs¼ cup shredded Parmesan

2 cloves garlic, minced1 Tbsp fresh basil, finely chopped1 Tbsp fresh mint, finely chopped1 Tbsp Greek seasoning

1 tsp salt1 tsp freshly ground black

pepper2 Tbsp olive oil

TOMATO BROTH2 15-oz cans tomato sauce1 14.5-oz can fire-roasted

diced tomatoes1 cup dry red wine1 cup beef broth

2 15-oz cans cannellini beans, drained1 cup water

2 cloves garlic, minced1 pinch salt1 pinch freshly ground black

pepper16-oz bag fresh baby spinach

8 large basil leaves, torn

| Preparation – Meatballs | Mix togetherall ingredients, except olive oil, untilcompletely incorporated. Roll intoquarter-sizedmeatballs, approximately 2Tbsp ofmeatmixture.

In a large sauté pan, heat oil tomedium-high.When oil is very hot, add severalmeatballs to pan and sear on all sidesuntil brown and caramelized. Removeand place on a paper towel-lined plateto soak up excess oil. Cook in batches,being careful not to crowd pan.

| Preparation – Tomato Broth | Addall ingredients, except spinach andbasil, to a slow cooker seton high heat. Add the

meatballs

to the broth and cook for 5 hours. Stir inthe spinach and basil, and serve.

*You can use ground beef or amixture of beef andpork. Choose extra-lean beef to avoid fat in the broth.

Dark SeductionEven if you don’t like scotch,you’ll like this punch. Smoothcognac and tart passion fruit

blend beautifully with the peatinessof the scotch. Cinnamon adds thatsignature wintertime flavor, and the redwine’s tannins emphasize the naturalgoodness of the lamb.

Serves | 10 |

10 oz blended scotch10 oz Cognac, preferably Camus VS

Elegance or Deau10 oz passion fruit juice*

5 oz red wine, preferably Tinto deToro, Malbec or Old VineGarnacha

5 oz cinnamon syrup**¾ oz orange bitters

7 oz water

| Preparation | Mix all ingredients in alarge container, stir and adjust flavors toyour liking. Refrigerate overnight.Whenready to serve, place a large ice cube(see page 52) in a punch bowl and pourcontents in bowl. Dispensewith a ladle.

* Tomake passion fruit juice, thaw a 14-oz frozenpack of passion fruit purée. Pour into a container andadd¼cup sugar and enoughwater to bring the totalvolume to 1 quart. Stir until sugar is dissolved andstrain through a fine-mesh strainer. Look for Goyapassion fruit purée at Jay International FoodCo. onSouth Grand Boulevard.

** Tomake cinnamon syrup, prepare 1 quart of simplesyrup (equal parts sugar andwater) and add 10 to12cinnamon sticks. Bring to a simmer, being careful notto boil. Simmer for 30minutes. Remove from heat andsteep for another 15minutes. Strain through a fine-mesh strainer, let cool and bottle.

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Join me for a 10-day luxurycruise from Istanbul to Venice withfabulous ports of call rangingfrom Ephesus to Athens. Share theflavors, sights and sounds with meduring this incredible journey.

Sailing with Oceania Cruisesonboard Riviera, a brand-new shipthat is one of the first cruise shipsdesigned for food lovers. Thereare 10 dining venues onboard.Throughout the trip, we'll eatand drink together and you caneven join me as I teach cookingclasses on board; the ship's BonAppetit Culinary Center is the onlyhands-on cooking school at sea.

You'll be seduced by the sights,sounds and flavors of eachport city's culture and find arejuvenating, sophisticated retreatevery night while aboard the ship.

I'll see you onboard!

HOSTED BY CATHERINE NEVILLEPUBLISHER AND EDITOR, FEAST

ISTANBUL TO VENICEMAY 6, 2012 | 10 DAY-VOYAGE onboard Riviera

CALL THE OCEANIA CRUISES SPECIALISTSAT

ALTAIR TRAVEL & CRUISES TODAY(314) 968-9600 OR

TOLL FREE (800) 264-1116

Istanbul, Turkey • Mytilini (Lesvos), Greece • Ephesus (Kusadasi),Turkey • Mykonos, Greece • Athens (Piraeus), Greece

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Smoked Salmonand Goat Cheese MoldHave fun picking out a retro decorativemold, like the copper salmonmold I usedhere. If you’re in a pinch, you can alwaysuse a Bundt pan or amedium-sized bowl.The dishwill still turn out great. Thisrecipe can be prepared up to two daysahead of your party.

Serves | 15 |

TOMATO LAYER3 large tomatoes, seeded, diced small

1 clove garlic, minced2 tsp fresh rosemary, chopped fine

1 pinch salt

1 pinch freshly ground black pepper2 Tbsp balsamic vinegar2 Tbsp extra-virgin olive oil

CHEESE AND SALMON LAYER1 cup herbed chevre, softened

8 oz cream cheese, softened1 tsp fresh lemon zest

2 Tbsp fresh lemon juice1 pinch salt1 pinch freshly ground black pepper

1 cup diced smokedsalmon

KALAMATA OLIVE TAPENADE2 cups pitted kalamata olives, drained

1 clove garlic1 Tbsp herbes de Provence

3 tsp anchovy paste½ cup extra-virgin olive oil

| Preparation – Tomato Layer | Mixtogether all ingredients. Cover and let sit atroomtemperature for 1 hour or overnight.

| Preparation – Cheese and Salmon Layer |Mix all ingredients, except salmon, untilwell incorporated. Gently fold in salmon.

| Preparation – Kalamata Olive Tapenade |Add olives, garlic, herbs and anchovypaste to food processor.Mix and slowlystream in oil until well blended.

| To Assemble | Linemoldwith a pieceof plastic wrap big enough that it hangsover the sides. Drain extra liquid offthe tomatoes. Spoon half the tomatomixture into the bottomof themold andspread evenly. Spoon half the cheese andsalmonmixture over the tomatoes andspread evenly with the back of a spoon.Spoon half the tapenade on top of thecheese and spread evenly. Repeat layers.Cover with plastic wrap and refrigerateovernight, until ready to serve.

| To Serve | Fill a sinkwith enough hotwater to dunk the bottomof themold in forabout aminute, just long enough to loosenthemold. Itmay also help to go around theinside of themoldwith a knife. Invert the

mold onto a platter and slowly lift themoldoff.Gently removeplasticwrap. Decorateyour platterwith crostini, crackers, pitachips, capers and fresh cut vegetables.

Serenadeof a ScallywagThe nuttiness of the sherry and

smoothness of the rum accentuate theunique flavor of goat cheese.With tartlime juice and the sweet, floral notes ofSt-Germain mingling with the saltinessof the tapenade, your palate will bedancing with joy.

Serves | 10 |

10 oz white rum, preferably Flor deCaña or DonQ

10 oz fresh lemon juice10 oz St-Germain elderflower liqueur

5 oz simple syrup (equal parts sugarand water)

5 oz amontillado, preferably Alvear

| Preparation | Prepare this punch nomore than 2 hours before serving.Mix allingredients in a large container, stir andadjust flavors to your liking.When readyto serve, place a large ice cube (see page52) in a punch bowl and pour contents inbowl. Ladle into cups over ice.

PUNCHPAIRING


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Pumpkin Bread Puddingwith Eggnog SauceThenightbefore theparty, prepare thebreadpudding to thepointof cooking.Coverand refrigerate.Alsomake theeggnogsauceand refrigerateovernight.In themorning, bake thebreadpuddingwhile you’regetting ready forwork.Coveritwhen it comesoutof theoven, and takeitwithyouasyouheadout thedoor,withthesauce inaseparatecontainer. Keepthebreadpuddingcovereduntil it’s time toserve.Microwave thesauceon50percentpower for 1½minutesbeforepouringoverthebreadpudding.

Serves | 15 |

PUMPKIN BREAD PUDDING10 cups cubed brioche, croissants,

panettone or a combination1 cup pecans, toasted

cooking spray6 large eggs, beaten

1½ cups canned pumpkin purée3 cups heavy cream½ cup melted butter1 cup brown sugar1 tsp vanilla extract1 tsp cinnamon

½ tsp ground nutmeg1 tsp ground ginger

¼ tsp ground cloves½ tsp salt

EGGNOG SAUCE4 cups eggnog3 Tbsp confectioners’ sugar2 Tbsp rum

| Preparation – Pumpkin Bread Pudding |One day before preparing, set bread onthe counter overnight so it will becomestale. Heat oven to 350ºF. Coat the insideof an 11-by-14-inch foil or glass baking dishwith cooking spray. Combine bread andpecans in a bowl. Set aside. In a separatelarge bowl, whisk together remainingingredients. Add bread and pecans andtoss to soak the bread. Add to baking dishand spread evenly. Bake 30 to 40minutesor until a toothpick inserted in the centercomes out clean. Remove fromoven andcool slightly on a rack.

| Preparation – Eggnog Sauce | In alarge saucepan, whisk eggnog andconfectioners’ sugar to combine. Bringto a simmer; be careful not to let it boil.Reduce sauce to desired thickness andwhisk in rum. Remove from heat.

| To Assemble | Poke holes in the breadpudding and pourwarm sauce over thetop. The saucewill soak into the holes.Slice and serve.

Dairy’s PrideIt’s customary to serve

ice creamwith dessert,sowhy not try it in the form ofa cocktail? It’s like having twodesserts at once! Tomelt yourice cream, place it on the topshelf of your refrigeratorovernight. The ice creamandthe sparklingwine play thepart of the ice. That’s right –no ice needed.

Serves | 10 |

15 oz dry gin5 oz Maraschino

liqueur, preferablyLuxardo

7 oz sparkling wine33 oz melted vanilla

or butter pecanice cream

| Preparation |Chill gin,Maraschinoliqueur andwine.Mix all ingredientsin the punch bowl.Youmay addmoreMaraschino, a littleat a time, to adjust for taste.Ladle into cups. Remember, no ice!

PUNCHPAIRING

To make a single, large ice cube, fill a quart containerwithwater, leaving about 2 fingers’ room at the top.

Freeze overnight. Filteredwater will beless cloudy, but tapwater

works just aswell.

T Ilarge ice cube

P

SERENADE OFA SCALLYWAG


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LUX

Eforless

A great tablescapeis inventive, invitingand festive.With these

expert DIY tricks and

insider shopping tips, you

can create a beautiful

holiday table for less than

$200.

STORYbYD. Scott TjadenPhOTOgRaPhYbYMichael Jacob


HandmadeChinese takeout containers are a uniquealternative to traditional place cards. The containers canhold a personalized gift, or guests can use them at the endof the night to take home small desserts. (Be sure towrapany food placed in these paper containers.) You can find atemplate formaking these boxes at Amazon.com.Modern,Japanese-designed, heavy-weight giftwrap fromBlick ArtMaterials or ArtMart is a good stock for the containers.After assembling the boxes, cut out 2x3-inch rectanglesfromplain paper and carefully write your guests’ names onthem. Apply the rectangles to the boxes. (Considermakingbows out of the same ribbon you use for the tablecloth.)

Costs: The takeout container template fromAmazon.comcost $2.99. Heavy-weight giftwrapwas $2.99 at Blick ArtMaterials. Two boxes can bemade fromeach sheet.

SIlver

People oftendiscard used silver plate that’s scratchedordented,making it a greatfindat garage sales or estate sales.

Cost: All the silver in this tablescapewas $18 at Goodwill.

CenterpIeCe MIrror

A centerpiecemirror brightens up your table by reflectinglight from candles and a chandelier, if you have one. Theone used here is a simple, frameless, behind-the-door dormmirror. Choose amirror that workswith the size and shapeof your table. With a framedmirror, try spray-painting theframe brown and gluing pinecones to the frame.

Cost: The framelessmirror fromTargetwas $15.95.

FabrIC For a tableCloth

The color of your tablecloth determines your palettefor the entire design. Check your favorite fabric store toseewhat’s available for $10 or less a yard. Choose a solidfabric or a fabric with a pattern that haswhite in it. Eitherchoicemakes napkin coordination easier. You don’t needtomake the napkins. Usewhat you have or buywhitenapkins. To create a tableclothwith a 12-inch drop, add 24inches to bothmeasurements in your table dimensions.(For example, if your table is 48 incheswide and 84 incheslong, you’d need a 72-by-108-inch piece of cloth.) Since thewidth of a bolt of fabric is normally 52 inches, you’ll have topurchase two lengths and use iron-on tape and grosgrainribbon to hide the seam. If you can’t sew a hem, attachribbon all theway around the bottomwith a glue gun to hidethe unfinished edges.

Costs:Six yards of fabric was bought on sale for $4.95per yard at Hancock Fabrics. The iron-on tapewas $6.95.Two spools of $5wedding ribbonwere purchased atHobbyLobby. You can buy a package of 12 napkins atTuesdayMorning for $17.99.

Note: Polyester fabric can bewashed and rarely needsironing. Avoid netting; anything spilled on it will run throughthe holes and onto your table surface.

plaCe CardS CandleStICkS

Modern glass candlestickswere used in this tablescape.For a different look, shop your local thrift store for silvercandlesticks or wooden ones that can be easily painted tomatch your décor.

Cost: Thecandlestickswere$5.99onsaleatHobbyLobby.

lIghtS

Battery-powered fauxcandlesaregreat fordinnerparties;theyaddambiancewithout aromaordrippedwaxonyourtable. Placeahandful ofEverlastingGlowflameless ivorywaxcandlesaround the table in randompositions.They’remadefromrealwax, sonoonewill suspect they’re not real candles.

Cost:AtHobby Lobby, EverlastingGlowflameless ivorywax candleswith drip effect are $9 for a set of three. Realcandles used herewere $2.99 for a package of six.

FlowerS and greenery

To save time, order a floral arrangement and place it in amilk-glass container fromGoodwill. A general rule of thumbis to keep table decorations no taller than the distancefrom your elbow to your hand. Your guests should be ableto see over your floral arrangements.

Push boxwood, juniper or other greenery clippings ontokenzans, pinpointed devices used in ikebana, or Japaneseflower arranging, to create smaller arrangements and placethemon either side of the centerpiece. Add leftover flowersfrom thefloral arrangement to play off the centerpiece.

Costs: Themilk-glass container was $1; the customfloral arrangement fromSchnucks was $45. You can buyikebana kenzans at estate sales, at local craft stores oronline. They last forever and, if they rust, simply spraythemwith Rust-Oleum.

Fabric $29.70FabricTape + $6.95Ribbon + $11.98Napkins + $17.95Wrapping Paper + $8.97Silver (not incl. silverware) + $18.00Candlesticks (2) + $11.98DividedDish, Limoges + $4.00Kenzans + $8.00Candles + $2.99Floral Arrangment + $45.00Template for Boxes + $2.99Chargers (6) + $11.94Milk Glass Container + $1.00

the FInal tally

total = $181.45


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Bring In This Ad For aHalf off a bottle of Wine from our Wine ListDiscount up to $30.OR - 20% Off your billDiscount up to $20*Valid only with purchases of two dinner entrees. Dine-in only.

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AN IMPROVEDSHOPPINGEXPERIENCE

X a

You’ve always relied on our Sunday adsfor great deals and savings. Now, you canhave the best of both worlds. Look at yourinserts at home and then take them withyou on your mobile phone.

Touch the DEALS TAB in the Post-Dispatchapp or at m.stltoday.com to create yourmobile shopping list and more!

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NE W

XX

T H E NO . 1 S T. L O U I S W E B S I T E A ND N EWS PA P E R • R E A D BY 1 . 3 M I L L I O N ADU LT S E AC H WE E KSUNDAY • 09.05.2010 • $1.50

FINAL EDITION

WHO’SONTHECARDINALSTEAMOFTHEDECADE? GET YOUR FREECOLOR POSTERTO FIND OUT!IN SPORTS • C16

ST. LOUIS IMMIGRATION • PART 1 OF 2

Open arms lead to influxBut stagnant economy has been hard on newcomers looking for a new life.

Workersremaintrappedn exiledden voices

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Text POST-DISPATCH to 21321 or search “POST-DISPATCH” in your app store to download. Sales flyers shownare not representative of actual sales and may not be used in-store.

CEN ERPIECE dessertsRecipes by Tim Brennan, CravingsphotogRaphy by Jennifer Silverberg

Baking takes center stage during the holidays,sowe asked cake baker extraordinaire, timbrennanof cravings, to share some of hismost show-stoppingrecipes. From fun and festive to simple and elegant, thesedelectable desserts will garner oohs and ahs fromguests.and check out page 71 towatch brennan’s step-by-stepvideos showcasing his professional techniques.

Chocolate-Mint CakeServes | 18 to 20 |

Cake4 oz unsweetened chocolate

¾ cup unsalted butter, plus more for greasing pans22/3 cups unbleached flour

2 tsp baking soda2 tsp baking powder1 tsp salt

2 large eggs2 cups granulated sugar

1 tsp pure mint extract2 cups boiling water, divided

Frosting4 cups heavy cream½ cup unsalted butter1 cup granulated sugar2 lbs Valhrona bittersweet chocolate, chopped

1½ tsp pure mint extract2 cups crushed hard-candy peppermints, for garnish

| Preparation – Cake | preheat oven to 350ºF.Melt chocolateandbutter in adouble boiler. in a largebowl, sift togetherflourthrough salt and set aside. butter three9-inch cakepans.

in a largebowl,mix eggs, sugar andmint extract. addmeltedchocolate andbutter. stir until blended. add 1 cupboilingwater. stir until blended, scraping thebottomand sidesof thebowl. add the sifteddry ingredients and stir until blended.scrapebowl and stir again. add remainingboilingwater andstir to combine. Dividebatter evenly among the three cakepans. bake 18 to 22minutes. cool 10minutes and invert onto arack. cool completely.Maybemadeoneday in advance.

| Preparation – Frosting | bring cream, butter andsugar toaboil. Remove fromheat andaddchocolate,making sure it iscompletely submerged. Let sit for 5minutes. addmint extractandstir until chocolate is completelymelted. Refrigerate for2 hours, until frosting is the textureofmayonnaise.

| To Assemble | place 1 cooled cake on a serving plate andtopwith frosting. add another layer of cake and topwithfrosting. add the final layer of cake and frost the top andsides. press the crushed peppermints onto the sides andtop of cake. chill for 30minutes and serve.


Raspberry Cream CakeServes | 12 to 16 |

RaspbeRRyGelée1 lb frozen raspberries

½ cup granulated sugar, or more to taste2 Tbsp gelatin½ cup cold water

sponGe Cake1½ cups unsalted butter (at room temperature),

plus more for greasing pans1½ cups granulated sugar

4 eggs3 oz water

3 cups self-rising flour

RaspbeRRy CReam FillinG3 cups heavy whipping cream½ cup confectioners’ sugar1 Tbsp Chambord1 Tbsp gelatin¼ cup cold water12 oz fresh raspberries

Whipped CReam FRostinG2 cups heavy whipping cream¼ cup confectioners’ sugar

1 tsp pure vanilla extract

| Preparation – Raspberry Gelée | Purée raspberriesin blender, andpour through afine-mesh strainer.Mixin sugar. Dissolve gelatin inwater and incorporate.Pour into two9-inch cakepans linedwith plasticwrap.Freezeovernight until firm.Only 1 panof geléewill beused in this recipe. Keep theother frozen for later use.

| Preparation – Sponge Cake | Preheat oven to350ºF. Butter two8-inch cakepans that are 2½to3inchesdeep. In a largebowl, creambutterwith sugaruntil fluffy. In a separate bowl,mix eggswithwater.Combine half the eggmixturewith thebuttermixture.Addhalf theflour andmixwell. Incorporate remainingeggmixture , then incoporate remainingflour.

Divide cake batter between pans. Bake 18 to 22minutes or until springy in center and pale-golden incolor. Remove fromoven and cool for 10minutes on arack. Invert cakes and cool completely.

| Preparation – Raspberry Cream Filling | Whip creamand sugar until firm. Stir inChambord. Dissolve gelatininwater andmicrowaveonhigh for 30 seconds. Add ina continuous streamtofillingwithmixer on low. Scrapethebowl thoroughly. Add raspberries andgently blend.

Place 1 cakeona servingplatter.Topwith a 1½- to2-inch layer of raspberry cream.Topwith second cake.Removeexcessfilling on the sides. Freeze for 4 hours.

| Preparation – Whipped Cream Frosting | Whipcream, sugar andvanilla until firm.Removecake fromfreezer and frost thesidesonly.

| To Assemble | Remove 1panofgelée fromfreezer andinvert onto topof cake. Pipewith remainingwhippedcreamfrosting tofinish the top. Serve the sameday.


LADIES NIGHTSSaturday, Jan. 14 & Saturday, Mar. 10

! Mezzanine End Low Ticket! Pre-party with appetizers & drinks

! Raffle for Blues prizes! Ladies Night Out gift

TICKETS ONLY $50

FEBRUARY 2 - Hearts & Hockey Valentine’s PackageFEBRUARY 12 - Sticks & Stitches FEBRUARY 18 - Scout Night

March 8 - Nurses Night

PLUS, check out these other special nights at the Blues:

Call 314.589.5925 for tickets or go to stlouisblues.com/ladies

Sponsorship support by: Central States Coca-ColaBottling Company, CBIZ & Mayer Hoffman McCann P.C.,and Greg and Janet Krekeler.

Watch model trains travel through a festivelandscape of flowers, brightly colored presents,and a stacked poinsettia “tree,” and discoverthe many gifts that trees give every day.

Now Through January 2Holiday Flower and Train Show

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Boule de Neige (Snowball)Serves | 12 to 14 |

1 lb good-quality bittersweet chocolate (preferablyValrhona), chopped into ¼-inch pieces

1 cup whole milk1½ cups unsalted butter, plus more for greasing bowl

1 pinch sea salt6 large egg yolks

1 quart heavy whipping cream2 Tbsp mild honey

white chocolate curls (recipe follows)

| Preparation | Preheat oven to 350ºF.Melt the chocolate andmilk in adouble boiler. Stir occasionally tomake sure the chocolate is completelymelted. Transfer to the bowl of a standmixer and let cool for 5minutes.

In a separate bowl, whip butter until soft, free of lumps and easy tospread.Mix chocolate on the lowest speed (to avoid adding excess airor volume) and addwhipped butter in 6 additions, making sure eachaddition is completely blended before adding the next.

When butter is completely incorporated, add egg yolks 2 at a time. Again,be certain each batch of yolks is thoroughly incorporated before addingthe next. Transfer themixture to a 2-quart stainless steel bowl linedwithfoil and brushedwithmelted butter. Bake for 25minutes. The center ofthe dessert will still bewobbly and liquid. Cool at room temperature for20minutes. Cover bowl with plastic wrap and place in freezer overnight.

Once frozen solid, invert the dessert onto a serving platter, remove thebowl and peel off the foil.

Whip cream until soft peaks form. Add honey andwhip until firm. Usinga large star tip, pipewhipped cream in vertical stripes across the entiredessert. Cover withwhite chocolate curls and serve.

White Chocolate CurlsYield | about 18 curls, depending on size |

8 oz good-quality white chocolate (preferablyCallebaut or Lindt)

1/8 cup vegetable oil

| Preparation | Melt the chocolate and oil in a double boiler. Oncemelted,remove from heat and test temperature by touching some of it to yourlower lip. (It should feel slightly warm.)

Using a small, offsetmetal spatula, spread half the chocolate onto a 12-inch square (or bigger)marble slab. The chocolate strip should be 1/8-inchthick, about 12 inches long and 4 to 6 incheswide. Be sure to spread thechocolate as evenly as possible.

Let chocolate stand for 1 to 2minutes. Presswith yourfingertip todeterminewhether it has set all theway through. If not, you’ll see a crust ontheoutside andmelted chocolate underneath.Wait 1 to 2minutes longerand test again.The chocolate should be set but not completely hardened.

When chocolate has set, turn the slab so the side free of chocolate isfacing you. Position a knife or scraper 1 inch away from the chocolatestrip at a 45-degree angle. Scrape away from you, creating a large curlthat should roll up cylindrically as you scrape.

Continue scraping curls, moving quickly andbeginning each curl 1 inch away from the stripevery time you scrape. Quickly clean offthe slabwith the scraper and repeat abovedirectionswith remaining chocolate.

Carefully place curls directly on your dessert orrefrigerate in an airtight container.

Lavender Lemon Angel Food CakeServes | 12 to 14 |

Cake1 cup cake flour, sifted

2 cups granulated sugar, divided1 pinch sea salt1 Tbsp organic lavender blossoms

1½ cups egg whites (about 10 to 12 eggs)1 tsp cream of tartar

1 Tbsp lemon juice1 tsp cold water1 tsp vanilla

Lemon Curd6 large eggs2 egg yolks

2 cups granulated sugar6 oz fresh lemon juice

3 lemons, zested1 cup unsalted butter, cut into ½-inch cubes

Lemon Cream FiLLing1 quart heavy cream1 Tbsp gelatin¼ cup cold water3 cups prepared lemon curd, chilled

approx. 12 lavender blossoms or candied violets*

| Preparation – Cake | Preheatoven to350ºF.Siftflour,1/3 cupsugar andsalt 3 times. Place remaining sugar andlavenderblossoms ina foodprocessor andpulsea fewtimes toactivate theoils.Discardanyhardpieces.

Beateggwhitesuntil foamy.Addcreamof tartar,lemon juice,water andvanilla. Increasespeedandbeatuntil almost stiff, about3minutes.Reduce to lowandgradually add lavender sugar. Continuebeatinguntilstiffbutnotdry.Transfer toa largebowl. Fold¼cupofflourmixture intoeggwhites. Continue folding in¼cupata timeuntil fully incorporated.Dividebatterevenlyamong four9-inch cakepans linedwithparchmentpaper. Bake20 to30minutes.Cool inpans for 10minutes, then invert ontoa rack tocool completely.

| Preparation – Lemon Curd | Addeggsandyolks toadoubleboiler andmix toblend.Addsugar, lemon juiceand lemonzest. Stir to completelyblend.Addbutter.Cook, stirring continuously, until thebuttermelts.Afterbutter ismelted, cookanadditional 15minutes.Chillcompletely.Maybemadeup to 10days in advance.Youwill havemorecurd thancalled for in this recipe.Leftover curd is greatwithblueberrymuffinsor scones.

| Preparation – Lemon Cream Filling | Whipcreamuntil peaks form.Dissolvegelatin inwater andmicrowaveonhigh for 30seconds.Drizzlewarmgelatinintowhippedcream.Foldmixture into lemoncurd.

| To Assemble | Place 1 cakeonaservingplateand topwith 1 cupoffilling. Continueuntil all layers areused,endingwithfillingon the top. Frost sideswith remainingcream.Garnishwith candiedviolets andserve.

*Can be purchased online


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Sunday Buffet is only $9.95 and is available otherdays for groups by request

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The Bissell Mansion Murder Mystery Dinner Theatre would liketo invite you to "It's a Wonderful Death" hosted by George andMary Bailey. This presentation is a parody of Frank Capra's classic"It's a Wonderful Life." You will meet and perhaps be one of theseunforgettable characters: Uncle Billy, Clarence Angel Second Class,Violet Bick, Bert the Cop and Ernie the Cabdriver just to name afew. Join us to discover who murdered the cantankerous Mr. Potteramong the many suspects in Bedford Falls.

This interactive comedy mystery will be presentedwith a 4-course meal to DIE for!

Reservations: 314-533-9830

“It's aWonderful Death”

"It's A Wonderful Death"


With the holiday season quickly approaching, thisDecember is a very important time to be able tohear all the wonderful sounds around you. Fromsongs of the season to conversations with lovedones… all sounds should be celebrated.

If you are experiencing any troubles with your abilityto hear, call us today to set up an appointment for acomplimentary hearing screening - it could just beear wax. If it’s found a hearing loss is present, you’llhave the opportunity to try the latest digital hearingaids for 7 days FREE or 30 days risk FREE.

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MISSOURI:Chesterfield | Creve Coeur | FarmingtonGlendale | North County | ShrewsburySouth County | St. Charles | Wentzville

ILLINOIS:Belleville | CollinsvilleEdwardsville | Fairview Heights

Happy Holidays from

Chocolate-Hazelnut DomeServes | 12 to 14 |

Brownies1 lb unsalted butter, divided, plus more for greasing sheets8 oz unsweetened baker’s chocolate, finely chopped

4 cups granulated sugar6 large eggs

1 tsp pure vanilla extract2 cups unbleached flour

1 tsp salt

HazelnutMousse2 cups hazelnuts

1 lb cream cheese2 cups granulated sugar

1 quart whipping cream

CHoColate Glaze¼ cup cream2 Tbsp unsalted butter

1 cup bittersweet chocolate

| Preparation – Brownies | Preheat oven to 350ºFwith racks in the topandbottomthirds of oven. Cut8ozbutter into½-inch cubes. Place in doubleboilerwith chocolate andmelt completely. Removeand cool for 5minutes.

Meanwhile,whip remainingbutterwith sugar until well blended. Addeggstwoat a time, scraping thebowl betweeneach addition. Stir in vanilla andmelted chocolate, andblend completely, scrapingbottomand sidesof bowl.

Siftflourandsalt. Add tochocolatemixture in thirds, scraping thebowl asnecessary.Butter two 12-by-18-inchbaking sheets. Linewithparchmentpaper andbutter thepaper.Dividebatterevenlybetweenpansandplaceonseparate racks in theoven.Bake for 22minutes, rotatingbaking sheets fronttobackand top tobottomafter 15minutes.Cool for 10minutesand inverteachontoanoverturnedbaking sheet.Refrigerate for4hoursorovernight.

Line a 2-quart stainless steel bowlwith heavyplasticwrap that extends2 inchesbeyond thebowl.Makea construction-paper template that is 2inches at thebase, 3¾ inches at the topand4 inchesoneach side.Trace7 copies onparchment paper.Trace 1 round template that is 3¾ inches indiameter (a coffeemugor large glass shouldwork as amodel).Trace 1 roundtemplate that is 9½ inches in diameter.

Once the brownie layers are cool and firm, use the parchment-papertemplates to cut the shapes indicatedabove. Place the small, roundbrowniepiece in the center of the linedbowl and surroundwith the 7 sidepieces.Usecut-brownie scraps to seal the seamsbyapplyinggentle butfirmpressure.

| Preparation – Hazelnut Mousse |Preheat oven to 350ºF.Toast hazelnutsfor 9minutes.Transfer to a foodprocessor andblenduntil smooth, about 2to4minutes. Let cool.Whip creamcheese and sugar, scraping as necessary.Once smooth, addhazelnuts andmixwell.Transfer to a6-quart bowl. In aseparate bowl,whip creamuntil firm. Fold into the hazelnutmixture.

Add the hazelnutmousse to the brownie-lined bowl, leaving½ inch ofspace at the top. Smoothmousse, then add the 9½-inch browniepiece and gently seal. Freeze for 4 hours or up to 1 week.

| Preparation – Chocolate Glaze | Placecreamandbutter in a2-quartpot andbring toaboil. Removefromheat.Addchocolateand let sit for 5minutes.Stir until smoothand let cool for 10minutes.

| To Serve | Invert dome onto a platter and removeplastic. Pour chocolate glaze over dome and serve.

HOW-TOVIDEOS!Watch Tim Brennan of Cravings demo all the delicious details.

Get the free app at gettag.mobi orwatch the video at feastSTL.com.

PERFECT FROSTING CHOCOLATE CuRLS CREATING A DOME

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SATURDAY • 10.08.2011 • B1 •

3 M

NLDS • BREWERS ADVANCEWITH 3-2 WIN OVER D’BACK

S • B9 ALCS • VERLANDERTO START GAME 1

FOR DETROITVS. TEXAS • B9

Blues open tonight

Blues optimistic (again) as

they open at home. B3

Big game for Mizzou

The Tigers are2-2 and travel

to take on No. 20 K-State. B4

Prep football

CBC beats Chaminade 41-7 to

take league title. B10-11

Rams need returns

Kick returns, especially punts,

a problem for Rams. B13

CHRIS LEE • clee@post-dispa

tch.com

Cardinals players Daniel Desca

lso, Chris Carpenter and Albert

Pujols celebrate after the final

out of Game 5 on Friday night against the P

hillies.

PHILLIE-BUSTERCARDINALS WIN SERIES 3-2 • NLCS GAME

1: Sunday 3:05 p.m. at Brewers, TBS

NLDS GAME 51 2 3 4 5 6 7 8 9 R H E

CARDINALS1 0 0 0 0 0 0 0 0 1 6 1

PHILLIES0 0 0 0 0 0 0 0 0 0 3 2

PHILADELPHIA • The Cardi-

nals concluded aonce-a-decade

resurrection Friday night by

winning a once-a-generation

matchup.A game that extended his

team’s improbable seasonalso

burnishedChrisCarpenter’srep-

utation as his three-hit domina-

tion of the Philadelphia Phillies

offeredmost ofwhatmattered in

the Cardinals’ 1-0 elimination of

thePhiladelphiaPhillies inGame

5 of a rivetingNLdivision series.

Carpenter, thekey piece in

manager Tony La Russa’s pitch-

ing gambit for the series, fol-

lowed his win onthe final day of

the regular seasonwith a shutout

on the final dayof an unforget-

table series.“The magnitude

of this game

was the same asit’s been for the

last month and a half with our

ballclub and for me,” Carpen-

ter said. “The magnitude of two

Wednesdays ago inHouston was

enormous. If I go out and I get

shelled and we lose, I haveno

chance, just liketonight. We’ve

been dealingwith that thewhole

time.”Now the Milwaukee Brewe

rs

mustdealwith theCardinals, the

Carpenter comes through

Ace blanks Philadelphia as Car

ds win playoff series, advance

to play Brewers.

BY JOE STRAUSS • jstrauss@post-d

ispatch.com > 314-340-8371

FURCAL STARS

Rafael Furcal opens the game

with a triple andmakes a key

defensive play at shortstop. B6

SCHUMAKER HURT

Skip Schumaker leaves withan

injury after starting in center

field instead of Jon Jay and

driving in the only run in Game

5. B6

EMPTY FEELING

Phillies manager Charlie Manuel

describes the letdown for his

team after being knocked out of

the playoffs early. B7

ONE-MAN GANG

ChrisCarpenterwassogoodhegot

28outsFriday (onebatter reached

baseafter strikingoutwhencatcher

YadierMolinadroppedtheball).

Groundouts: 17• Flyouts:7

Strikeouts:3 • Caughtstealing: 1

See CARDINALS • Page B8

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Jane 314-680-2929

AUTOMOTIVE

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STORAGE

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Close to Clayton and Ladue

314-993-1330

or [email protected]

I BUY

RUNNING USED CARS

Get More Money Then A

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Cash Paid On The Spot

Call Sam 314-302-2008

BUSINESS OPPORTUNITIES

PET FRANCHISE

Owners of 2 Prime Kennel Franchise

Territories. For Detailed Information

and Locations of Businesses.

[email protected]

CLEANING SERVICES

TWO LADIES & A BUCKET

Two Are Better Than One!

Deep & Thorough Cleaning Service

Please Contact Susie Duncan at:

314-229-1736

www.twoandabucket.com

J. Graves Exterior Cleaning LLC

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A+ Rating with B.B.B.

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I AM BUYING

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YOU COME TO US OR WE'LL

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I BUY POSTCARDS!

Stereoviews, Old Photographs, Docu-

ments, Letterheads, Movie Photos,

Advertising, World's Fair, Railroad,

Military, Political, Nautical & More.

Mike 314-524-9400

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ICONOCLAST TABLE“The IconoclastTable, with its deviation from the standard,four-legged design; asymmetry; and solid- wood elements,would complement theDavies Bench verywell.While thebench is free-flowing, organic and conforms only to thewillof thewood, the Iconoclast is strictlymathematical. Thetwo complement one another inmaterial but contradict oneanother in execution, which creates a dialogue that results in apleasurable aesthetic experience.”

ThomasWall, Mitchell Wall Architecture and Design

$7,600 for 110-by-42-inch table; IZM, izm.ca

puLL up a chair

Just asMichelangelo’s stone had a statue waiting to be discovered inside, the trees that woodworker David Stine sustainably harvestsfrom his family’s farm in Jersey County, Ill., are destined to become the custom furnishings he handcrafts with care. Available in avariety of local wood species, the Davies Bench is rustic yet refined – ideal for cozy family gatherings and holiday feasts.

$2,750; David StineWoodworking, stinewoodworking.com

WrITTen ByErin Callier

MANOR HOUSE TRESTLE TABLE“I would pair the Davies Benchwith this trestle table byFurniture Classics because the strength of the tablecomplements the rustic style of the bench. I also love how thebench has a ‘found’ look and feel, and thewood is similar tothat of the table, but they aren’t matchymatchy.”

Maureen Russell, Diane Breckenridge Interiors

$2,630; Diane Breckenridge Interiors, 501 S. Lindbergh Blvd.,Frontenac, breckenridgeinteriors.com

CHATHAM DINING TABLE AND BASE“The ChathamDiningTable is a perfectmatch for theDaviesBench. Bucolic and elegant, the Chatham table is a stylishmix of rustic wood on a cast- iron base. Like theDaviesBench, each tabletop is custom-madewith heirloomquality.The eclectic lines of both the tabletop and benchmake for anexquisite combination.”

Kathlean May, Arhaus Furniture

$1,999 to $2,899 depending on size and finish of tabletop;Arhaus Furniture, 1657 S. BrentwoodBlvd., Brentwood,arhaus.com

DaViES BENch

Local designers suggest threedining tables to complement

the rustic artfulnessof this handcraftedbench:

15736 Manchester at Clarkson Rd. • (636) 391-9400 • 800-367-2289www.BommaritoInfiniti.com

*Based On 2010 Sales Summary Infiniti Motor Division, Nissan North America. 1.9% apr for 60 mos. = $17.85 per $1,000 financed.

West CountyINFINITISALES - SERVICE - PARTS - COLLISION REPAIR

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2011 INFINITI G37 SEDAN

Missouri's #1 Automotive GroupThere Can Only Be One #1

Source, bureau of Missouri Automotive registration 2010.

1.9%

60

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APRAVAILABLE FOR

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ALLWHEELDRIVE

december 2011 feast magazine

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