Savour December 2019

BWS BERTHOUD WEEKLY SURVEYOR

Covering all the angles in the Garden Spot

© Berthoud Weekly Surveyor

Dec. 12, 2019

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Berthoud Weekly Surveyor December 12, 2019

Delicious beef brisket for the holidays

Special to the Surveyor

Beef brisket is a relatively inexpensive, yet highly versatile cut of meat. It’s equally at home in a pastrami or corned-beef sandwich as it is on Christmas and Chanukah holiday tables. When cooked correctly, brisket is tender and delicious.

Brisket comes from the area of cows or steers ages two and up, or veal ages two to four months, according to the recipe and cooking technique resource Food Fire Friends. The brisket can be found right above the leg in the area between the front legs. Brisket is essentially the lower chest, or pectoral region of the animal, responsible for holding up the weight of the cow. As a result, this is a dense and tough muscle area with a lot of connective tissue.

Thanks to its density, brisket requires long cooking times at relatively low temperatures to produce a tender, boldly-flavored beef dish. Brisket is best smoked or braised, which means simmered in a small amount of liquid. Most briskets will have a layer of fat on the surface. Better Homes and Gardens magazine says this should be sliced away before preparing the brisket.

Try using brisket in place of a rump roast in this recipe for Beef Roast with Dark Rum Sauce from “Crock-Pot® 365 Year-Round Recipes” (Publications International, Ltd.) from The Crock-Pot Kitchens. Keep in mind brisket will require long cooking times in a slow cooker and may need to be cut in half to fit into the pot.

Beef Roast With Dark Rum Sauce Makes 6 servings 1 teaspoon ground allspice 1/2 teaspoon salt

$37 in the 80513 zip code, $47 elsewhere.

BERTHOUD DINING

A & W Restaurant 120 Bunyan Ave. 532-2272

Grandpa’s Cafe 903 Mountain Ave. 532-2254

Benny’s Tacos 535 Third St. 970-344-5660

New China Chan Restaurant 506 Welch Ave. 532-3895

Berthoud Pizza Co. 527 N. 4th St. 970-344-5292

Pizza Hut 821 Mountain Ave. 532-1111

Bradford’s 355 Mountain Ave. 970-344-5492

Rise Artisan Bread 403 Fifth St. 970-795-2253

Brick Oven Pizza & Subs 269 Mountain Ave. 532-4747

Side-Tracked 237 Welch Ave. 532-9905

Cocina 400 Mountain Ave. 344-5022

Subway 307 Mountain Ave. 532-9818

Cornerstone Cafe 250 Mountain Ave. 344-5360

TPC Colorado Café 2375 TPC Parkway 663-5063

Derby Grille 110 Bunyan Ave. 532-0986

Trailhead Cafe 375 Meadowlark Dr. 532-9886

1/2 teaspoon black pepper 1/4 teaspoon ground cloves 1 beef rump roast or beef brisket (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1/2 cup beef broth 2 garlic cloves, minced 2 whole bay leaves, broken in half 1/2 cup packed dark brown sugar 1/4 cup lime juice In a small bowl, combine allspice, salt, pepper and cloves. Rub spices onto all sides of meat.

Heat oil in a skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to Crock-Pot slow cooker.

Add 1/2 cup rum, broth, garlic and bay leaves.

Cover; cook on low 1 hour.

In a small bowl, combine remaining 1/2 cup rum, brown sugar and lime juice, stirring well.

Pour over roast. Continue cooking on low 4 to 6 hours for the rump roast (cook on high for 5 to 6 hours for brisket), or until beef is fork-tender.

Baste beef occasionally with sauce. Remove and slice. Spoon sauce over beef to serve.

Berthoud Weekly Surveyor December 12, 2019 Page B3

Seasonal beers bring holiday flavor to your pint glass

By Amber McIver-Traywick The Surveyor The holidays have some distinct flavors that just seem to taste better during this season. Beer has come a long way from its humble beginnings, over 5,000 years ago, with a vast diversity of flavors and styles. Here are some of the most interesting holiday seasonal beers combining the age-old adult beverage with the flavors of the season you might consider checking out City Star Brewing Widow Maker Not exactly a typical “holiday” beer per se, but one made to drink on the darkest day of the year – the winter solstice, a day cultures around the world have observed for centuries as they celebrate the return of the Sun. Berthoud’s City Star will be hosting a Winter Solstice Party to celebrate the release of their Widow Maker imperial stout on Dec. 21.

This year they have also Imperial Stout Beer added two variants of Widow Maker: coffee decaf and coconut.

Berthoud Brewing Co. Fireside Series

This imperial stout is aged four months in Mile High Spirits Fireside Bourbon barrels. Brewed with Troubadour and European specialty malts and hopped with Centennial hops. The beer pours black with a creamy tan head. Rich flavors and aromas of sweet malt, vanilla, chocolate, bourbon and a hint

of cinnamon. Creamy, medium heavy mouthfeel finishing with a warm sensation.

Hardywood Gingerbread Stout

This spiced Imperial Milk Stout pours dark brown and presents an aroma of ginger, nutmeg, allspice, cookie and caramel malt, earthy hops, dates and prunes.

Prairie Christmas Bomb!

This is Prairie’s seasonal stout spiced with cinnamon. It pours opaque black with a medium, creamy tan head, medium retention with good lacing. Aroma is heavy chocolate, roast and coffee malt, earthy hops, leath er notes, prunes and figs. Flavor is sweet dark malt and chocolate, dark fruits, medium hops and bitterness with a sweet finish. Full body and medium carbonation.

Hoppin’ Frog Frosted Frog Christmas Ale Pours clear dark amber with an average, fizzy light beige head, medium-short retention. Heavy complex bread, cookie and caramel malt, light spicy hops with notes of nutmeg, cinnamon, brown sugar and plums.

Medium-full body, medium warmth and carbonation.

Troegs The Mad Elf Holiday Ale

This spiced holiday ale pours copper with a small offwhite head and falling lined lacing. Grainy and meal malt with caramel notes, honey and ripe cherries with cinnamon, clove and allspice. Tröegs claims their inner Mad Elf takes over the brewery once per year to produce this wild Christmas beer.

Page B4 December 12, 2019 Berthoud Weekly Surveyor

Try something good for the holidays: food in a box, jar or basket

card or wrapping paper. For a small standalone food gift, how about buying an assortment of chocolates like Ghirardelli, Godiva or Lindor and putting a few in a treat bag When it comes to the holidays, the food lover in your life (available at craft stores), or making cookies and slipping might appreciate something special to eat alongside receivone or two inside the bag? You can attach the treat bag to a ing piles of wrapped gifts. card and adhere it to scrapbooking paper, fold one edge over Chocolate, candy, coffee, jams, cheeses, breakfast breads, the opening of the bag, attach the bag and tie on a ribbon. cookies, bars and an assortment of other edibles can still To take your food gifts one step further, make a pretty have that special bow and be presented in a box, jar, gift package by folding basket or, if it’s small, a coffee mug or pot. The gifts can over cardstock to come in holiday packaging, such as from Hickory Farms and make the containers Harry & David, or you can assemble them together from (templates can be store purchases or make them from home for a DIY apfound online). Accent proach. with ribbons and tie To make your food gift, first find out what the foodie on a message. Even loves to ensure buying the right kind of chocolate or cheese, add a coffeehouse because not everyone likes Sensibus.com chocolate spoon or hazelnut or brie. And biscotti on top. Make second, select something spoons by dipping plastic spoons in large or assemble together three to five smaller items to represent a sampling of dif- chocolate and refrigerating them for 30 minutes to allow chocolate to set up. ferent flavors.

Finally, remember that the holidays If chocolate is the choice, a few options are all about food and cheer, and giving include dark, milk, white and flavored chocolates. They can be made locally or in places a gift of favorite foods shows you are creative, thoughtful and appreciate the like Germany, Great Britain, Italy, Sweden Gourmetgiftbaskets.com foodie. and Switzerland. There are truffles, chocoBy Shelley Widhalm The Surveyor

late bark with peppermint pieces, fudge and chocolates with things like nuts, raisins, fruit pieces, peppermint and cookies.

Gifts in a jar have the ingredients readily available to make the item, such as Wines.com chocolate-nut cookies with layers of flour, brown sugar, coconut, chocolate pieces and peanuts. Other options include toffee blondies also with the ingredients in the jar, or a candy cane snack mix combining sweet and salty with peppermint.

Another option is to assemble a cheese tray with three to five different cheeses. Cheese is made out of four main milk types — goat, cow, sheep and buffalo — and is grouped into families according to the use and cheesemaking process. Try a bloomy rind cheeses, such as brie or a double or triple cream, coupled with washed rind cheeses; Alpine-style melting cheeses like gruyere or jarlsberg; gouda in waxed, smoked and aged styles; and cheddar that is acidic and sharp in flavor. For the more daring, add a blue cheese, and to bring in the fun, go for a flavored cheese with fruits, vegetables, herbs and other flavorings.

Cheese trays are extra special if there are crackers and toppings for the cheese, such as jams and jellies, nuts (try chocolate covered almonds), dried fruits and cornichon pickles. Also try honey — and remember there is honey made just for cheese.

Here are some additional ideas: Toast some pecans or another nut and add a spicy or Sensibus.com sweet coating. Make fruit or nut granola or some homemade fudge. Assemble gorp with dried fruit and chocolate with salty pretzels and popcorn. Or provide the ingredients for homemade soup or one of your favorite dishes with the recipe attached.

Finally, visit a candy store or the candy aisle of a grocery or retail store to make your own selection of sweets for a gift box or basket. Small candy boxes with a few pieces of chocolate also make for a great stocking stuffer.

If you still want to give a more traditional gift, you can tape the treat to the

Berthoud Weekly Surveyor December 12, 2019 Page B5

Red Velvet Cheesecake Cake This recipe was sent to the Surveyor by Christine Blend, who is a new resident in Berthoud.

“This Red Velvet Cheesecake cake is my favorite dessert to make for Christmas. I’ve made it several times and it is always a hit. I found the recipe on recipegirl.com,” said Christine.

Ingredients Cheesecake: Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract Red Velvet Cake: 2 1/2 cups all-purpose flour 1 1/2 cups granulated white sugar 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar Cream cheese frosting: 2 1/2 cups powdered sugar, sifted to remove lumps Two 8-ounce packages cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 tablespoon vanilla extract Instructions

Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese.

Blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed.

Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.

Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours or overnight.

Prepare the cake layers Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.

Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake – use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.

Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings. Keep this cake refrigerated.

To shave the white chocolate, I microwave a thick chunk of white chocolate for about 20 seconds to soften it up a bit, then use a potato peeler to shave/curl some decorative pieces. Then I just gently place them on top of the cake.

The cheesecake layer softens up and is perfect and velvety in the center. It’s almost like a giant interior layer of frosting, except that when you bite into it you realize that it’s cheese cake instead.

Page B6 December 12, 2019 Berthoud Weekly Surveyor

Pork Green Chili

This recipe is from Don Ashcraft

I was a former sous chef at a few restaurants in Boulder.

I’ve spent quite a few years converting recipes and techniques from a professional kitchen to a home environment. Not easy. For one thing, there’s no hired staff to clean up after you, haha.

This is a family tradition around the Ashcraft house — a good way to keep warm and happy.

This can also be used on different days with eggs for quick huevos rancheros heated and topped with shredded cheese.

Pork Green Chili Ingredients: 1 tablespoon of salt (you will be slowly adding it to taste as you build the chili) 2 tablespoons of ground cumin (better to buy whole cumin and grind in mortar and pestle) 1 tablespoon of garlic powder (better yet, use crushed whole fresh garlic) 2 large whole onions diced ½” 16 oz of pork butt broken down, fat cut out and diced ½” 4 27-oz cans of “roasted pealed whole green Chile’s,” see photo. Clean all chili’s with water and wash away the few seeds inside.

2 cans are diced ½” and 2 cans pureed with water in blender to liquid.

Sweat and lightly brown onions in a large roasting pan or pot with one

tablespoon of salt and 2 tablespoons of ground cumin and garlic.

Add diced pork and cook hot until brown and caramelized. Drain fat.

Add 2 cans of now-diced green chilies briefly heat chili’s in pot.

Add one can of now-pureed green chilies and heat to boil.

Add water to the ratio of solids to liquids you like. You’re shooting for the consistency of chunky soup or thick stew.

Now, salt to taste.

Cook at a low boil until pork is tender (not falling apart). Thicken with a bit of cornstarch dissolved in water, (better yet, use a flower and butter roux).

Check salt again to taste to finish all flavors.

Remove from heat and refrigerate immediately without covering. Stir occasionally until cool, then cover.

Holiday hosting in small spaces Special to the Surveyor

Gatherings of family and friends are a big part of the holiday season. Hosting such gatherings can be a great way to show loved ones how much you appreciate them, and hosting also saves hosts the trouble of traveling during one of the most hectic travel seasons of the year.

When hosting a large crowd at home, space can be a difficult hurdle to clear.

However, a few helpful strategies can help space-starved hosts pull off a holiday soiree where everyone is comfortable.

• Pare down the menu. Holiday feasts don’t have to resemble medieval banquets with excessive amounts of food and drink. Hosts with small kitchens and tiny dining quarters can pare down the menu, limiting offerings to just a single entree and a few simple side dishes, so everyone feels comfortable at the table and has ample room to eat. A small menu also gives hosts more time to spend with their loved ones during the festivities.

• Don’t overdo it on drinks, either.

When planning the drinks menu, avoid offering cocktails, which take time to prepare and often require guests to visit the kitchen for refrigerated ingredients.

Limit drinks to wine, beer, water and soft drinks, storing cold beverages in a cooler kept outside on a front or back porch or in an area outside the kitchen so cooks can work without interruption.

• Move some furniture. If your main living space is small, consider moving some bulky furniture into a bedroom or office where guests won’t be spending time. Then make better use of the open living space by placing folding chairs or other accommodations to ensure there’s ample seating for everyone. A single recliner can only be enjoyed by one person, but removing it from a room may create enough space for as many as three folding chairs.

•Go small on decorations. If you know you’ll be hosting in advance of the holiday season, decorate with guests in mind. That might mean skipping a sixfoot Christmas tree in favor of one that takes up less space. Avoid leaving any fragile decorations out, as adults or overexcited kids may knock them over as they try to navigate a cramped space.

Holiday hosting can be fun, even in small spaces. A few simple tricks can make even the smallest spaces accommodating.

Berthoud Weekly Surveyor December 12, 2019 Page B7

Easy appetizers perfect for the holidays

By Amber McIver-Traywick The Surveyor

Time is running out on 2019, and sometimes it feels that way when you are preparing for a party or get together during the very busy holiday season. Here are four quick, delicious, and versatile appetizers that will help you spend more time enjoying the holidays and less time in the kitchen.

Cheese balls

Merry Christmas & Happy New Year from all of us at the Surveyor

They are a standard holiday party fare with a million different possibilities. The one our family eats every year has chip beef, cheddar cheese and green onions, but you can elevate the modest cheese ball with recipes like this one.

• 4 ounces cream cheese, room temperature • 4 ounces goat cheese, room temperature • 2 tablespoons unsalted butter, room temperature • 4 anchovy fillets • 1 cup watercress leaves • ¼ cup mixed tender herb leaves (such as mint, parsley, tarragon and/or cilantro) • 2 tablespoons chopped fresh chives • Kosher salt • ¾ cup pistachios, toasted, chopped • Crackers (for serving) Process cream cheese, goat cheese and butter in a food processor until smooth. Pulse in anchovies, watercress, herbs and chives; gather plastic wrap around cheese, using your hands to shape into a ball. Chill until firm, 3-12 hours.

Just before serving, unwrap cheese ball and roll in pistachios. Serve with crackers.

Spiced popcorn with pecans and raisins

Jo Buckridge Caroline Creager Mark French Katie Harris Becky Hemmann Rudy Hemmann Dan Karpiel

Heidi Kerr-Schlaefer Kristine Leonard Bob McDonnell Aaron Reynolds Amber McIver-Traywick Diane Wells Shelley Widhalm

There are so many options for popcorn, sweet, spicy, savory, with almost limitless possibilities, plus it’s inexpensive and quick to prepare. This tasty recipe might become a family favorite and you might want to double the batch because it will disappear quickly.

• 5 cups popped popcorn • 2 cups pecans • 2 tablespoons unsalted butter or virgin coconut oil • 1 teaspoon ground cinnamon • 1 teaspoon kosher salt • 1 teaspoon paprika • 1 teaspoon ground turmeric • ½ teaspoon cayenne pepper • ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • 2 tablespoons pure maple syrup • 1 cup golden raisins Preheat oven to 300°. Toss popcorn with pecans.

Melt butter in a small skillet over low heat. Add cinnamon, salt, paprika, turmeric, cayenne, ginger and nutmeg and cook, stirring 30 seconds. Stir in maple syrup. Pour over popcorn mixture and mix to coat.

Spread out on a rimmed baking sheet and bake, tossing every 10 minutes, until dry and nuts are toasted, 30 - 40 minutes. Let cool; toss in raisins.

Savory (or sweet) puffs Frozen puff pastry is one of the most glorious things available at the grocery store.

It’s simple, quick, tasty, and turns out looking like you have great culinary skills whether you actually do or not. This recipe is a spinach- and feta-filled puff, but you can put almost anything inside of the little cups of puff pastry. I’ve done Italian cheese blends with peperoni (big with kids and adults) and for a sweet version I used Nutella for the filling.

• 1 10-ounce package frozen chopped spinach, thawed • 1/2 cup crumbled feta • 1/4 cup minced onion • 1 tablespoon olive oil • 1 teaspoon chopped dill • 1 teaspoon minced garlic • Kosher salt and freshly ground black pepper • 2 large eggs • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12inch square, kept chilled Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup wellContinued on page B8

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CONTINUED from B7 drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

Cut puff pastry into 3 equal strips.

Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. Do Ahead Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes.

Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

Dips – of all kinds Dips are quick and easy to prepare and are always a hit at a party. Whether it’s fresh salsa, hummus, guacamole, pico de gallo, bean dip, veggie dip, fruit dip – you name it, if it’s out on a table or countertop, and there are items to be dipped, it will be devoured.

If you are from the south, have visited the south, or know someone from the

south, you know pimiento cheese is a big deal. Whether it’s a beloved favorite or you’ve never tried this decadent, creamy, intensely flavored dip/spread you and your guests will love this recipe.

• 1½ cups (packed) finely grated extra-sharp yellow cheddar (about 6 ounces) • 1½ cups finely grated extra-sharp white cheddar (about 6 ounces) • 1 cup mayonnaise • ¼ cup diced

drained pimiento peppers from a jar, roasted red peppers, piquillo peppers (about 2½ ounces) – or if you want to kick it up diced jalapenos • ¼ teaspoon cayenne pepper • Kosher salt, freshly ground pepper • Veggies, crackers or crustini to spread on the cheesy goodness for serving.

For a sweet dip try this tasty little treat, Chocolate chip dip.

• 1 package (8 ounces) cream cheese, softened • 1/2 cup butter, softened • 3/4 cup confectioners’ sugar • 2 tablespoons brown sugar • 1 teaspoon vanilla extract • 1 cup miniature semisweet chocolate chips

• Graham cracker for dipping And if you are attempting to make healthy choices this holiday season, this veggie dip will help out.

• 1 cup plain, nonfat Greek yogurt • 1/4 cup mayonnaise made with olive oil • 1/4 teaspoon salt • 1/4 teaspoon ground black pepper • 1/8 teaspoon garlic powder • 1/8 teaspoon onion powder • 1 teaspoon dried parsley flakes • 1/4 cup minced fresh dill (see notes) • fresh vegetables for dipping