holida
Tradition
is tops. A little creativity just adds to the memories. This week’s Culinary
Thrill Seeking features a trio of creative inspirations.
“Our Table”
Renee
Muller writes that friendships were tested when she brought basi-infused olives
to Purim instead of her usual “Irresistible Toffee.” But now you, too can
create a batch that will make you legendary.
Raised
in Switzerland, taught in traditional Northern Italian Style, Muller moved to
the United States and on a whim won a contest that landed her a column in a
weekly Jewish magazine. Her family loves kettle corn, she loves lemon meringue
pie so much she deconstructed it into art work of lemony curd and crunchy
pillows and serves in stemmed glasses and her main dishes are amazing, too. She
has the passion and she encourages creativity.
A
photo of walnut honey brittle caught my attention, as did her story of how she
had to make multiple batches for the photo shoot as it kept getting eaten up.
This recipe looked so easy, I hopped out of my chair and headed to the kitchen.
I found both walnuts and pumpkin seeds, some local honey passed on to me
because the owner knew I’d take the time melt the crystals out of it and
packets of brown sugar. In no time I was toasting nuts, stirring them into the
melted sweetness and pouring it out on parchment paper. I didn’t “stick” to her
proportions (see what I did there?) so I got a chewy, not brittle, concoction
that was still irresistible. I also kept returning for more and ate it for
breakfast, lunch and snack. It will be easy to make it again to with her true
recipe.
Be
Creative. Be Creole.
The above is a motto
at Southern Creole Foods ( I Creole Bistro), where Caribbean Oxtail Stew is
what I want to try next. “A Culinary Haven” what’s printed on the menu at this
restaurant, 3485 Washington Boulevard. Everybody was friendly. I had a business
meeting there and eyeballed orders full of red beans and rice, sausage and
chicken and waffles going by. Chef Sean M. Perrodin personally brought by
samples of gumbo and seafood cornbread. I approved both. This menu has a lot of
style and the promise of Creole style paella is something else that will draw
me back for another meal.
Creative
woman
Debbie
Borel Ploeger invited neighbors to a “Haughty Pauty” where guests dressed in
formal attire to distribute goodies to Halloween trick-or-treaters. Little ones
were offered punch cocktails by an elegant butler and served candies on a
silver platter. The driveway featured a glowing party table set with ghastly
surprises. Very clever.
Her
creativity is at work on Bolivar Peninsula. See AShoreVenture.com where she’ll
help plan time in the Crystal Beach area with guided beachcomber “hunts,” a
workshop on art from found treasures, kayaking or shrimp boat excursions,
bonfires, crabbing, etc. Sounds intense. Call her at 409-926-2914.
*
That walnut recipe put me in the mind of Martha Troxell, an area creative cook
and foodie. Readers, share your creative ideas with me at darraghcastillo@icloud.com
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