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NEWS&VIEWS by Jacqueline Bennett

“Mom’s Recipe Box” Family Series Approaches Conclusion

Posted on November 9, 2014
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By Jacqueline Bennett newsandviewsjb.com

Back in 2011 when I launched newsandviewsjb I envisioned organizing a “Mom’s Recipe Box” family project. In addition to writing news stories, I wanted to invite family members to send some of their favorite recipes to me to add to my mothers’ recipe box – just as she had done over the years – and publish them here as a feature series to honor her memory. That first year I posted a couple recipes but newsandviewsjb was new and I was still getting it established.

Three years later I decided to put out the call. The response was terrific! The “Mom’s Recipe Box” Family Series has meant so much to me as it has highlighted another of Mom’s/Nana’s legacies. I have so looked forward to reading the write-ups that accompanied the recipes.

I wanted to begin on a celebratory note and I chose the Fourth of July, one of my mother’s favorite holidays. From that point, it was my hope to have enough recipes to continue so that I could run Mom’s/Nana’s signature holiday recipes in a timely manner. Thanks to all of you who took part – we will be able to do that, and more.

With the Thanksgiving and Christmas holidays nearing, I had planned to wrap up the series the Friday before Thanksgiving with what I am sure all of us in the family agree is the crowning glory of Mom’s/Nana’s recipes. However, thanks to an infusion of new recipes “Mom’s Recipe Box” will continue awhile longer. At this juncture, I will plan to hold off one month and post Mom’s/Nana’s most memorable recipe the Friday before Christmas. That gives everyone time to anticipate what it will be….. Beyond that, it appears our recipes will take us into January to conclude as a family series in time for the anniversary of my mother’s birthday. How wonderful!

However, “Mom’s Recipe Box” will not go away – look for it to appear on newsandviewsjb.com as I come across recipes that appeal to me, and, or, are meaningful to me. I will add them to my mother’s recipe box – just as she did.

That said, I am extending an invitation to those in my family who already participated, as well as those in the family who have not yet – but may want to, to send me recipes in the future – if you are so inspired.

A heartfelt “Thank You” for making “Mom’s Recipe Box” Family Series an enjoyable and successful project! xxxooo – Jackie

 

 

Categories: Family, NEWS, Recipes

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Mom’s Recipe Box: Jillian’s “Proud To Be An American” Old Glory Gluten Free Cake – Perfect for Veterans Day!

Posted on November 7, 2014

 

 

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Old Glory Gluten Free cake from her granddaughter Jillian has been added to Mom's Recipe Box.

Old Glory Gluten Free Cake from her granddaughter Jillian has been added to Mom’s Recipe Box.

 

 

 

Jillian’s “Proud To Be An American” Old Glory Gluten Free Cake

I love to bake.

Well, I love to bake things that come from a box.

Well, I love to decorate baked things that have come from a box.

I think every holiday or occasion calls for a baked cake with thematic decor. If it’s someone’s birthday I like to find the most embarrassing photos and print them out, tape them to toothpicks and stick them into the cake. People love that!!

Now, I have celiac disease which means I have to be gluten free. Thank goodness being gluten free is trendy because a lot of restaurants and grocery stores have gluten free items now. Some things are really heavy and not worth eating, but Miss Betty Crocker makes a great cake mix. You’ll never know it’s anything different but you will feel less heavy after eating dessert.

(Side note – Barilla makes great gluten free pasta, the trick is to cook it 2 minutes less than directed. And for good gluten free bread, muffins, etc. look for Uti, it’s in the refrigerated section.)

Thank a veteran!

Jillian’s cake – thank a veteran!

 

With Veterans Day close at hand on November 11, here’s a gluten free delight I am calling “Old Glory Cake”. It is a nice way to show appreciation to our veterans – really, it is perfect for any patriotic holiday.  It’s “Betty’s ” devil food cake and frost it with her butter cream frosting. – Jillian Bennett Sterkin 

 

 

 

 

 

 

 

 

INGREDIENTS029

Betty Crocker devils food Gluten Free cake mix and Betty Crocker Whipped Butter Cream Frosting.

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PREPARATION

In the top left corner make 7 rows of blueberries across 8 down. Then take strawberries that have been sliced in half and make a row and then leave an equal width row blank. Repeat this until the bottom of the cake.

Then take a star shaped cake decorating tip and a pastry bag or zip lock bag and fill it with the same frosting. If you use a zip lock, cut the corner off and insert the decorating tip. Fill in the rows between the strawberries with frosting and make a circle of stars on the blueberries.

I like to make a side of sliced strawberries and blueberries to put on the slices of cake. – JBS

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. JB

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Categories: Baking, Celiac Disease, Family, Gluten Free, NEWS, Recipes, Veterans Day

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Malloy Claims Victory in Governor’s Race – Connecticut True Blue While Other States See Red?

Posted on November 5, 2014

Story & Photos by Jacqueline Bennett newsandviewsjb.com

Inumbent Democrat Dannel Malloy is claiming victory in Connecticut's tight gubernatorial race. Malloy is shown here with fellow Democrats Mayor Donald Trinks and Registrar of Voters Anita Mips both of Windsor, CT at the town's annual Chili Challenge held in October.

Photo by Jacqueline Bennett  Incumbent Democrat Dannel Malloy is claiming victory in Connecticut’s tight gubernatorial race. Malloy is shown here with fellow Democrats Mayor Donald Trinks and Registrar of Voters Anita Mips both of Windsor, CT at the town’s annual Chili Challenge held on October 11, 2014.

 

While other states are now seeing red in the governor’s office, it appears Connecticut has stayed true blue – red being the color traditionally symbolic of Republican conservatives and blue representing liberal Democrats.

Incumbent Connecticut Governor Dannel Malloy, a Stamford Democrat, began claiming victory over GOP challenger, Greenwich Republican Tom Foley, in the early morning hours following the November 4 election.

At 6 a.m. Wednesday morning, with 90 percent of precinct results in, Malloy was reported to be ahead by 3 percentage points.

In a race projected to be extremely tight – neck and neck – just after midnight it was Foley in the lead by a small margin. However, as more vote tallies rolled in Malloy appeared at his election night headquarters in Hartford with running mate, Lt. Gov. Nancy Wyman, to say he was confident of a win.

“Elections are about what we will accomplish,” Malloy told the crowd with his wife at his side, in a speech broadcast by local television networks.

Under his leadership, Malloy said critical investments had been made in Connecticut and graduation rates improved. He went on to say he will work to make the future better for everyone in the state including the “poor and the middle class” not just the rich – an apparent final swipe at Foley, a wealthy businessman.

The two had engaged in a bitter campaign battle.

Looking for votes? a campaig worker outside one Connecticut polling site.

Looking for votes? A campaign worker outside one Connecticut polling site.

Windsor, Connecticut Mayor Donald Trinks, a fellow Democrat and Malloy backer was also confident this morning. “I’m thrilled the voters have given Dan Malloy four more years as governor. I truly believe that he will be able to, and need to work in sync with the legislature on both sides to keep moving Connecticut forward.”

Trinks added by e-mail, “Given how close many races were, the legislature has to take that as a mandate to work in a bipartisan fashion to deal with problems facing Connecticut.”

Meanwhile, without official results in and though not conceding the contest, Foley addressed his supporters saying it looked like he could lose.

“I feel priviledged to have been a part of it …. to try to move the state in a different direction,” said Foley, who lost to Malloy four years ago in another close contest.

At the juncture that Foley made his remarks, returns were not yet in from some of the state’s largest cities. However, they are historically Democratic strongholds.

ACROSS THE UNITED STATES the news in the wee hours was of a different hue – red to be exact. The GOP had picked up multiple governor’s seats, including one in traditionally blue Massachusetts. Republicans too, retained control of the U.S. House of Representatives and took over control of the U.S. Senate. CNN reported the GOP now holds the largest majority in Congress since World War II.

With the mid-term election indicating a wave towards the GOP, voter unrest seems to have centered on a weak economy, congressional gridlock and concerns about national security in the face of continued threats in the Middle East – with a lot of finger-pointing and blame directed at President Barack Obama, a Democrat.

Though some Democrat candidates chose not to have Obama campaign on their behalf, not so with Malloy who was seen front and center with the president in Connecticut only days before the election. Obama praised Malloy for his leadership role in raising the state’s minimum wage – an Obama policy initiative. Also stumping for Malloy was former President Bill Clinton. His wife, Hillary Clinton, a former U.S. secretary of state, is viewed as a likely presidential candidate for Democrats in 2016. New Jersey’s popular Governor, Chris Christi, whose name has been bantered about as a potential presidential candidate for the GOP in 2016, visited the Nutmeg State on behalf of Foley.

BACK IN CONNECTICUT not all voting went smoothly. In Hartford a number of polling sites reportedly did not open on time – voting was to take place from 6 a.m. to 8 p.m. The late openings resulted in a judicial ruling to keep two sites open until 8:30 p.m. In New Haven, same day registration and voting was said to have left potential voters waiting in lines two and a half hours long – a Yale University a cappella group showed up at the polls at town hall to entertain those who had to wait.

Competition for the secretary of state and state treasurer spots was also tight.

In other notable blue victories: early results showed Democrat Elizabeth Esty won re-election in her 5th house district congressional bout, and Democrat Congressmen John Larson and Joe Courtney were re-elected. As well, Democrat Ted Kennedy, Jr. is the newly elected state senator for the 12th district. He is the son of Ted Kennedy, Sr., the late U.S. senator from Massachusetts, and nephew of the late President John F. Kennedy.

Update 11/6/2014 According to official results, Dan Malloy won re-election.

Categories: Elections, Famous political families, Kennedy Family, Mid Term Election 2014, NEWS

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Connecticut’s Breathtaking Autumn Foliage Continues Into November

Posted on November 2, 2014

 

Write-up by Jacqueline Bennett Photos by Michelle Larned & Jacqueline Bennett newsandviewsjb.com

 

Photo by Michelle Larned Mike and Melane enjoy the beauty of New England foliage from atop a mountain at Devil's Hopyard in East Haddam, Conn.

Photo by Michelle Larned: Mike and Melane enjoy New England foliage from atop a mountain at Devil’s Hopyard State Park in East Haddam, Conn.

Photo by Michelle Larned: Autumn beauty apparent along Connecticut's Lake Hayward.

Photo by Michelle Larned: The beauty of autumn along Connecticut’s serene Lake Hayward.

 

New England is known for the brilliance of its autumn foliage. In Connecticut, breathtaking views have been bountiful this season. Some tree crowns began turning in the latter part of August – by October, the landscapes awash in rich colors, have rendered vistas so beautiful there is joy simply in being alive to drink it all in.

 

Good news for Nutmeggers and other leaf peepers, areas in Connecticut are predicted to hold their color for two more weeks through to November 15, according to the state Department of Energy and Environmental Protection.

 

From orchards and pastures in the “Quiet Corner” to hills of the City of Village Charm in Manchester, along farmland in Glastonbury and rural Coventry to lovely Lake Hayward in East Haddam, to atop a mountain in Devil’s Hopyard State Park, autumn’s majesty has been everywhere.

 

 

Where do the colors come from? The DEEP writes,”Indian Legend has it that celestial hunters slew the Great Bear autumn and the spilled blood turned the leaves red. The yellow of fall came from fat splattering out of a kettle as the hunters cooked their prize.”

Colorful hayride in Eastford, Conn. - photo by JB.

Colorful hayride in Eastford, Conn. – photo by JB.

Photo by Jacqueline Bennett From a Connecticut hilltop in the City of Village Charm, Manchestr, CT. (October, 2014).

Photo by Jacqueline Bennett New England church steeple amidst autumn foliage as seen  from a Manchester, Conn. hilltop.

 

 

Though less engaging than this legend, the DEEP then offers a scientific reason pointing out that changing leaf colors are actually due to a chemical process, triggered by warm days and cold nights. The brightest colors emerge as a result of  cool days – New Englanders describe as “crisp” – accompanied by chilly but not yet freezing nights.

Botti Fruit Farm, Glastonbury, Conn. - photo by JB

Botti Fruit Farm, Glastonbury, Conn. – photo by JB

Cows graze (left) in the Pomfret, Conn. pasture - photo by JB.

Cows graze (top left) in a Pomfret, Conn. pasture against a background of changing leaves – photo by JB.

 

 

 

 

 

“Connecticut – still revolutionary”  http://www.ctvisit.com/dontmiss/details/174 notes on its website that historically Connecticut’s foliage season runs longer than it does for our neighbors to the north. Conditions this past summer laid a foundation for a grand fall. Christitopher Martin, Director/State Forest at bureau of Natural Resources/DEEP is quoted and says that rainfall was only about an inch below normal with eastern regions a bit dryer, so trees are healthy and without annoying fungal disease. As well, there was an absence of extreme heat which can “stress” trees.

Farmland in rural Coventry, Conn. - photo by JB.

Farmland in rural Coventry, Conn. – photo by JB

On the grounds of the Nathan Hale Homestead, Coventry, CT.

On the grounds of the Nathan Hale Homestead, Coventry, Conn. – photo by JB

 

 

 

Shared too by “Connecticut – still revolutionary” was a secret , well , “a liitle known fact” – colors tend to remain strong along the Connecticut River “at the mouth” of Long Island Sound between Old Saybrook and Old Lyme and traveling up towards East Haddam. Go to http://www.depdata.ct.gov/forestry/foliage/foliagemap.htm to check the state foliage report.

 

 

Vivid colors are glorious, but following that glory even the muted tones have appeal. Don’t miss the remaining opportunity to enjoy this spectacular time of year!

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Michelle (Writer’s note: Featured photography by my niece Michelle Larned.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Categories: Autumn Foliage, New England, NEWS, Tourism

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Mom’s Recipe Box: Grilled Filet Mignon & Olde English Tomato Relish in Memory of Glen, Sr. & Muriel

Posted on October 31, 2014
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Grilled Filet Mignon & Olde English Tomato Relish in Memory of Glen, Sr. & Muriel

We were a family of seven – three brothers and four sisters. Today marks the 12th anniversary of the passing of our brother Glen, Sr. In January 2012, we also lost our sister Muriel. Were they still with us, I would have enjoyed seeing what dish each chose for the Mom’s Recipe Box family project. This post is in their memory. – Jackie

 

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Grilled filet mignon in memory of her son Glen has been added to Mom's Recipe Box. (Glen's high school graduation photo.)

Grilled Filet Mignon in memory of her son Glen has been added to Mom’s Recipe Box. (Glen’s high school graduation photo.)

 

 

 

Glen and Mom had a running banter she loved to share with others during conversations. Whenever he would stop by the family home to visit her she would say. “Son, would you like to stay to eat?” Inevitably he would reply with a characteristic mischievous twinkle in his eye,  “Are you serving filet mignon?”

A steak & potatoes man, Glen took joy in entertaining family and friends using his George Foreman Grill. So, I searched online and came across a wonderful Grilled Filet Mignon recipe I think he would have been interested in trying.

Glen had a quick wit –  he would have gotten a laugh over the fact that his passing came on Halloween. He was a fan of UConn Women’s Basketball, UConn Football, and a loyal Red Sox baseball fan. Glen had a wide circle of friends who thought the world of him. He worked in security, and volunteered countless Sunday mornings to prepare fundraising breakfasts at the VFW.

“Bear” was a nickname given to Glen by his friends. Each Christmas my sisters Dixie and Candy, and I, leave a stuffed teddy bear at the cemetery by the Bennett Family stone in his remembrance.

Glen Sr., Debbie, Mom and Candy.

Glen Sr., his daughter Debbie, Mom/Nana and his sister Candy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Olde English Tomato Relish in memory of her daughter Muriel has been added to Mom's Recipe Box. (Muriel and Mom)

Olde English Tomato Relish in memory of her daughter Muriel has been added to Mom’s Recipe Box. (Muriel and Mom)

 

 

 

 

Around this time every autumn, Muriel would invite into her kitchen, Mom, a sibling or two and a few close friends to join in creating what I am calling “Muriel’s Olde English Tomato Relish.” It was based I am told, on a family recipe that made its way here directly from England. I was able to approximate this recipe thanks to the recollections of some who participated in the annual early morning to late afternoon cooking events, described to me as follows:

 

Huge pots boiling on Muriel’s stove spewing aroma filled steam. Canning jars galore. Cooking up multiple batches of baskets, baskets and more baskets brimming with red and green tomatoes, red and green peppers and peeled onions. All of which were washed and rinsed in colanders, then chopped, to be put through an old-fashioned hand grinder. Last but far from least came the critical seasoning phase, adding in – to taste – an array of spices. It was a day of work and fun. Muriel’s relish was then distributed as gifts to family & friends.

 

Muriel, her sister Candy and Mom shown at one of Muriel's favorite restaurants - Ribbits.

Muriel, her sister Candy and Mom shown at one of Muriel’s favorite restaurants – Ribbits.

I did not take part but I can vouch for the end result – delicious!

Muriel was an elementary school librarian. She loved reading and books. She also enjoyed crafts and would use her creativity to develop projects for the students. Muriel and Mom loved travel, especially trips north to Maine.

 

 

 

 

 

 

 

 

 

 

 

 

“Perfect Char-Grilled Filet Mignon” recipe found on foodnetwork.com

 

INGREDIENTS

Candy and Dixie remembering Glen.

His sisters Candy and Dixie remembering Glen. He enjoyed grilling for family and friends.

8 ounce bottle zesty Italian dressing; 2 beef tenderloin fillets one and one half to two inches thick; 2 slices bacon; 2 T steak sauce (recommended Lea & Perrins); 2 t water.

PREPARATION  

Pour salad dressing into shallow pan; place steak in pan; allow to marinate 3 to 4 hours; prepare fire on charcoal grill; wrap bacon around each steak securing with a toothpick or kitchen twine; grill steaks for about 8 minutes per side turning only once and basting with mixture of steak sauce.

Obviously this recipe calls for the steaks to be grilled over charcoal so adjustments may need to be made to grilling time if a different style grill is used.- JB

 

 

 

 

 

 

 

 

“Muriel’s Olde English Tomato Relish” (batch yield varies according to jar size) 

 

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Preparation of “Muriel’s Olde English Relish” was an annual event.

 

INGREDIENTS 

About 1 pound red tomatoes; about one pound green tomatoes, one pound onions; one pound each red and green peppers; one pound sugar; 1 pint white apple vinegar; thyme, dill seed, cumin, tumeric, salt, and allspice.

 

PREPARATION

Sterilize preserve jars using boiling water. Wash vegetables in colander; Chop tomatoes and peppers, peel and chop onions; Combine in a bowl then hand grind; add white apple vinegar then season to taste using thyme, dill seed, cumin, tumeric, allspice and a modicum of salt; Pour into pot and bring to a boil, simmer on medium/low heat for about 1 and one half hours – stir periodically; Allow to cool in pot before spooning into clean, room temperature  jars.

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection. – JB

Categories: Cooking, Family, Food, Homemade Relish, NEWS, Outdoor Grilling, Recipes

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Destination: Cozy “Vanilla Bean Cafe” in Pomfret, Connecticut

Posted on October 28, 2014
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Article & Photos by Jacqueline Bennett newsandviewsjb.com

 

Perched on one of the coziest of New England four corners is the Vanilla Bean Cafe in Pomfret, Connecticut. The beauty of the drive here alone is worth the trip, along scenic country roads – some are officially designated “scenic”. Upon arrival it is clear this cafe is something special.

With a clientele ranging from preppies to couples, families, and cordial bikers sporting a bevy of Harley-Davidsons, everyone can feel comfortable at the Vanilla Bean. 

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The Vanilla Bean Cafe has an outdoor patio.

 

On a recent busy, autumn Sunday, customers waiting in line to reach the ordering counter were greeted by friendly staff inquiring whether or not it was a first time visit. They then offered a brief rundown of the day’s homemade soups. I am a soup lover so this was immediate good news for me. The large menu board is a lot to take in for newbies, however, clerks were pleasant and patient. That was true as well of the other customers – it was apparent people came here to chill-out, relax and enjoy themselves.

 

Once an order is placed, a large sized playing card is handed out to keep with you so servers know where to deliver the food. There are two indoor dining areas, one including some seating by a window counter looking onto the outdoor patio – all are ‘seat yourself.’ Soup can be brought along right away on the sojourn for a table. Although the cafe was full, staffers circulated regularly to clear tables which opened up in a timely manner yet without anyone seeming rushed.

Homemade sauage, vegetable, pasta soup - scrupticous.

Homemade sausage/vegetable soup – savory!

Large sized playing cards are handed out to alert servers where to deliver orders.

Large sized playing cards are handed out to alert servers where to deliver orders.

A view of the Vanilla Bean main counter as seen behind leather jackets in a long but quickly line.

A view of the Vanilla Bean main counter as seen behind leather jackets in a long but quickly moving line.

 

 

I ordered a half Reuben and sausage/vegetable soup combo – savory!  The grilled teriyaki chicken sandwich, Tomato Florentine soup and cheeseburger also got thumbs up along with oatmeal raisin/walnut cookies and a slice of carrot cake tried for dessert. Tomato Florentine and New England Clam Chowder are year round menu staples.

 

Other sandwiches include: Vegetarian with Swiss Cheese; Ham, Salami & Provolone; Albacore Tuna Salad Wrap; Roast Beef & Cheddar; Pastrami Reuben; Chicken Salad; All Natural Turkey & Avocado; All Natural Turkey &  Bacon. Or create your own sandwich. In addition to the soups, they serve “award winning chili” made using “a top secret, slow-cook method”. There are salads – Caesar, Garden, Tuna Salad Plate, Chicken Salad Plate, Grilled Chicken Caesar, Grilled Shrimp Caesar, Bean Burrito.

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Grilled Teriyaki Chicken

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Cheeseburger.

From the grill: Basic Burger; Cheeseburger; Vanilla Bean Cafe Burger – the basic topped with bacon, smoked cheddar and spicy ketchup; Turkey Burger; Buffalo Burger; Local Beef Burger; Marinated Chicken; Teriyaki Chicken; Vegetable Burger; Black Bean Burger; Hot Dog (Hebrew National); Cajun Dog (Andouille Sausage); and a kid’s menu.

Half Patrami Reuben on marble rye.

Half Patrami Reuben on marble rye.

 

 

 

 

 

 

They serve beer and wine; gluten-free breads, wraps, brownies and cookies are available. 005003

 

In the late afternoon customers can try Bean dinner specialty burgers (available after 5:00 p.m., 4:00 p.m. on Sundays): The Farmyard turkey burger with Hormel Apple Wood smoked ham, Cheddar cheese, fried egg & spicy ketchup; Smokey Local burger with Hickory smoked bacon, chipotle BBQ sauce, caramelized onions, smoked cheddar & spicy ketchup; Herbed Chevre; and the Southwest turkey burger. Quiche comes with a warning – “whenever this delicious special is on the menu, it sells out by mid-afternoon.”

Carrot Cake.

Carrot Cake.

 

“Morning at the Bean” weekdays 7 a.m. to 11 a.m., encompasses New England Coffee to go or “in-house bottomless”, Tea, juices, Espresso, Cappuccino, Mochaccino, Latte, Hot-Chocolate, Chai, baked goods like muffins, bagels and cinnamon buns, ginger lemonade, fresh squeezed orange juice and iced specialty beverages. Weekend Breakfast is served Saturday & Sunday from 8:00 a.m. to 12 noon featuring a two eggs special, egg sandwich, plain or blueberry pancakes, vanilla/cinnamon French toast, Eggs Benedict, chili omelet, scrambled egg burrito; and sides. If what you crave is not on the menu the Bean invites customers to, “Just ask us – if we have it, we’ll make it for you.”

 

Vanilla Bean owners, the Jessurun Family, have done a nice job of blending an airy/contemporary atmosphere with country/rustic. According to a history of the cafe, established in 1989 it is located in a restored, early 19th Century barn. They use local products when possible, cater, and attract entertainment from “the National Folk Music Circuit” – most shows start at 8 p.m. on Saturdays. As noted in the Bean Soup newsletter, now in its 25th year of business the restaurant has a new logo, an updated website, and has made capital improvements such as the addition of a generator so it can remain open during electrical outages. A recipient of the University of Connecticut’s Nozko Family Business Leadership Award, the Vanilla Bean has two in-state sister restaurants, 85 Main in Putnam and Dog Lane Cafe in Storrs.

 

The Vanilla Bean Cafe is another spot I plan to visit again – I look forward to seeing it when *snow* is on the ground and in the air!

 

 

 

 

The Vanilla Bean Cafe, corner of Routes 44, 169 and 97. Pomfret, CT 06258; Go to http://www.The Vanilla BeanCafe.com or, call 860-928-1562. Open Monday, Tuesday 7 a.m.-3 p.m.; Wed., Thur. 7 a.m. – 8 p.m., Fri., 7 a.m. – 9 p.m., Sat. 8 a.m. – 9 p.m., Sun 8 a.m. – 8 p.m. Check ahead during winter months about early closing. Closed on Easter Sunday, Fourth of July, Thanksgiving and Christmas Day.  

 

 

 

 

 

 

 

 

 

 

Categories: Cooking, family business, Food, Gluten Free, Homemade Soup, National Folk Music Circuit, New England Cafes, Restaurants

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Mom’s Recipe Box: “Mike’s Waffles”

Posted on October 24, 2014
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Homemade waffles from her grandson Mike have been added to Mom's Recipe Box.

A favorite, homemade waffles from her grandson Mike have been added to Mom’s Recipe Box.

 

 

 

 

“Mike’s Waffles”

 

I am not a cook, but I love to make breakfast with my Father’s Day gift from my daughters; a waffle iron. For my contribution to Nana’s Recipe Box, I will show you how to make a great breakfast favorite at the Larned’s: “Mike’s Waffles.” – Mike Larned

 

 

 

Now you're cooking!

Now you’re cooking!

A gift from my daughters.

A gift from Mike’s daughters.

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

1 and one third cup flour; 4 t baking powder; one half t salt; 2 t sugar; 2 eggs-separated; one half cup butter – melted; 1 and three fourths cups 2 percent milk; Comte’s New Hampshire Maple Syrup

 

 

PREPARATION

Topped with Comte's New Hampshire Pure Maple Syrup.

The finishing touch – topped with Comte’s New Hampshire Pure Maple Syrup.

Whisk together dry ingredients; separate eggs adding the yolks to the dry ingredients.

Place the egg whites in a small mixing bowl; Beat whites until stiff and set aside.

Add milk and melted butter to dry ingredients mixture and blend; Fold stiff egg whites into mixture. Pour mixture into hot waffle iron and bake.

 

My family likes fresh sliced strawberries on top and Comte Pure Maple Syrup! – Mike

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB

Categories: Cooking, Family, Father's Day, New England maple producers, NEWS, Recipes

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Nathan Hale Homestead Transforms into Festive Fiddle Playing Farmer’s Market

Posted on October 21, 2014

Article & Photos by Jacqueline Bennett newsandviewsjb.com

The Whiskey Boys perform during the Reginal Farmer's Market held on Sundays from June through October at the Hale Homestead in Coventry, Connecticut.

Photo by Jacqueline Bennett The Whiskey Boys perform during the Regional Farmer’s Market held on Sundays from June through October at the Hale Homestead in Coventry, Connecticut.

Every Sunday, June through October, the Nathan Hale Homestead is transformed into a festive, fiddle playing Regional Farmer’s Market in rural Coventry, Connecticut. The Market attracts a multitude of area farmers, specialty food producers and artisans. Its folksy atmosphere includes fiddlers -performing on this past Sunday, October 19, were “The Whiskey Boys” – complimented by the venue’s first ever “Farm to Latte” display and demonstration. Overall, the Hale Farm made for an inviting and educational backdrop for the weekly event.

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Accenting The Market is the beauty of the red house that was home to the Hale family. The house, its elongated attached shed, nearby barn and maple tree grove are all surrounded by stone walls – the type the Minutemen are said to have used for cover when battling British soldiers.

Grounds of the Hale Homested.

Grounds of the Hale Homestead in Coventry, CT.

Born on the Hale Farm was Captain Nathan Hale, the American Revolutionary War patriot hero, hung by the British Army for spying on September 22, 1776 at age 21. Upon facing his death historians tell us Hale spoke these immortal words: “I only regret that I have but one life to lose for my country.” A schoolteacher, Hale attended Yale and volunteered  for the mission in New York that led to his capture and subsequent execution.

One of the many interesting items that have been on display inside the homestead  over the years are Nathan Hale’s shoe buckles. An officer in the Continental Army, Hale was said to have removed the buckles because they could have revealed to the Brits his position as being other than a poor schoolmaster. As well, an intriguing shadow portrait could be seen on an upstairs door thought to show Hale’s profile. In 1985, Hale was designated  Connecticut’s state hero.

 

In that the Hale family farmed the land themselves, one can only speculate that some two centuries later they would have welcomed an opportunity to highlight the hard work of neighboring farmers and home grown produce, in addition to the wares of New England’s ‘Yankee peddlers’. Among them ….

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Siblings Stephanie, Dan and Andrew DiFiore third generation owners of DiFiore Ravilio Shop in Hartford's "Little Italy" have been happily participating in the Hale Homestead Regional Farmer's Market for two years.

Photo by Jacqueline Bennett newsandviewsjb.com                               Siblings Stephanie, Dan and Andrew DiFiore, third generation owners of DiFiore Ravilio Shop in Hartford’s “Little Italy” have been happily participating in the Coventry Regional Farmer’s Market at Hale Homestead for two years.

 

Siblings Andrew, Dan and Stephanie DiFiore are third generation owners of the DiFiore family business. They run the DiFiore Ravioli Shop at 556 Franklin Avenue in Hartford’s “Little Italy.” It was their paternal great-grandfather who came to America. The seeds of the family business soon followed. Their father was in the restaurant business in “Little Italy”, located in Hartford’s South End, during the heyday of the eateries there. At one time they were so busy, reservations were said to have been required months in advance. The brothers and sister run their Italian food specialty shop featuring their best seller DiFiore’s Ravioli – along with other pasta, sauces, breads and more.  www.facebook.com/DiFioreRavioliShop 047

“It’s fun,” they said of the family business.

According to the three, they have been participating in The Market at the Hale Homestead for two years. Perfect for autumn, they created a Pumpkin Raviloi!

“We are the highest grossing vendor here,” said Dan DiFiore.

 

 

 

 

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Linda Daly studied her craft at the Hill Institute in North Hampton, Massachusetts.

Linda Daly owner of coventry-based Purple Meadow Weaver.

Linda Daly,”Purple Meadow Weaver”.

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“I like being creative,” she said.

Her handmade scarves were displayed on a wooden rack but were so popular that Daly said she had only a few left. She also creates thematic fabric handbags. Daly has worked on her crafts from Massachusetts to Key West, Florida and now in Coventry where she and her husband moved  about a year ago. A multi-media artist, Daly is one of a group slated to take part in the upcoming Artists’ Open Studios being held in Northeastern Connecticut , November 28, 29, 30 and December 6 and 7. Look for a story about this event, headed by Coventry resident Aline Hoffman, in a future newsandviewsjb post. In the meantime, go to aosct.org for further information.

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"Farm to Latte" demonstration.

“Farm to Latte” demonstration.

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Hale hearth.

The Market at Hale Homestead has featured different activities each weekend. This past Sunday they held their first ever “Farm to Latte” complete with an aroma rich display and demonstration of coffee beans and latte making. As well, Faddy’s provided on-site donut making. The folks from Hale Homestead were on hand too. They sold homemade sweets, such as spice cake, to benefit the homestead which is a museum. It was available for touring for a $5.00 fee. However, on this cool, blustery day, the purchase of a cup of hot cider gained guests access to warm up by the kitchen hearth.

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On-site donut-making by

Faddy’s on-site donut making.

 

The final Coventry Regional Farmer’s Market of the season is scheduled for Sunday, October 26 – the theme is “Halloween Harvest”.

 

 

 

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Coventry Regional Farmer’s Market at the Hale Homestead in Coventry, CT is in its 11th season at its current location – Sundays 11 a.m. to 2 p.m., 2299 South Street.    http://coventryfarmersmarket.com/

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Categories: American Revolution, artisans, Connecticut history, Farmer's Markets, Fiddle music, Fiddlers, Free fall fairs, NEWS

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Mom’s Recipe Box: “Aunt June – The Church Hat – Gram’s Rice Pudding” & Aunt Jessie’s Burnt Sugar Cake

Posted on October 17, 2014

 

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Sisters-in law and best friends, Aunt June and Mom. Aunt June would bake one of Dad's favorites for him - Gram's Rice Pudding, a lost recipe. In memory of Aunt June, my sister-in- law Jane's Old Fashioned Rice Pudding recipe has been added to Mom's Recipe Box.

Sisters-in-law and best friends, Aunt June (left) and Mom. Aunt June would bake one of my Dad’s favorites for him – Gram’s Rice Pudding, a lost recipe. Old-Fashioned Rice Pudding from Mom’s daughter-in-law Jane has been added to Mom’s Recipe Box in memory of Aunt June and Gram.

 

 

 

“Aunt June – The Church Hat – Gram’s Rice Pudding” & Aunt Jessie’s Burnt Sugar Cake

As much as my father enjoyed my mother’s cooking there were a couple of sweets that he preferred the way his mother, Gram (Bessie Reeve Bennett) made them. Just as my sisters and I prepare dishes as our mother did, my father’s sisters – Aunt June and Aunt Jessie – prepared dishes as Gram did. Mom never minded, she was close to my dad’s side of the family and happy to sing their praises. In fact, Mom and Aunt June were not only sisters-in-law, they were the best of friends.

One of my favorite Aunt June stories began with a Sunday morning call from our home in Connecticut to hers in the Boston suburbs. Uncle Dick Kaine, Aunt June’s husband, took the message from Dad saying that he, Mom, my sister Candy and I planned to drive up for a visit that day. When the call came Aunt June and Aunt Rena (Gram’s sister) were at church.

And, just as Dad was a protective brother, my aunts were doting sisters. The story goes…when Aunt June arrived home to learn Dad was on his way – about a two hour drive – she did not even remove her church hat, rather she immediately began making one of his favorites, Gram’s Rice Pudding.

I remember Gram’s Rice Pudding as made by my Aunt June, to be custard-like with a sprinkle of nutmeg on top, creamier than my mother’s ( I liked Mom’s better). My dad loved it when Aunt June baked Gram’s Rice Pudding for him, and he loved it served piping hot out of the oven. Unfortunately, Gram’s recipe appears to have gone the way of ones that were either not written down or not passed down. However, I am pleased to be able to share my sister-in-law Jane’s recipe for “Old-Fashioned Rice Pudding” which I’ve been told is similar to Gram’s in texture.

Aunt Jessie, (second from left) with her husband Uncle Dick Tracy and Gram and Uncle Frank.

Aunt Jessie, (second from left) with her husband Uncle Dick Tracy and on the right, Aunt Rena and Uncle Frank. Aunt Jessie baked Gram’s Burnt Sugar Cake for Dad, another of his favorites. A Burnt Sugar Cake recipe can be found in Mom’s Recipe Box.

Uncle Frank Sheedy, Dad, Gram Bennett, Mom, and Candy in front.

Uncle Frank Sheedy, Dad, Gram Bennett, Mom, and Candy in front.

 

What I do have though – found in my mother’s recipe box – is a Burnt Sugar Cake recipe, another of Dad’s favorites. The origin of this recipe was not included, however, when we would visit Aunt Jessie in New Hampshire, she sometimes would bake Burnt Sugar Cake for my father – also prepared like Gram had made it. For those who have never tasted Burnt Sugar Cake, it is a ‘melt in your mouth’ experience. – Jackie

 

P.S. After this story was published I heard from my cousin Betty Jane – she wrote: “I can picture Aunt Rena making the burnt sugar cake at the farm in Gram’s little kitchen…on a HOT day with the wood stove crackling !!!! She would be wiping her brow but she always told me ‘You need a hot fire and a heavy pan to brown the sugar.’ That was her secret to success.”  ( I love this additional Burnt Sugar Cake memory from the Bennett Family Farm in New Hampshire – thank you for sharing it!) JB

 

 

 

 

Reminiscent of Gram’s & Like Aunt June made for Dad – “Jane’s Old-Fashioned Rice Pudding”  

INGREDIENTS

One third cup uncooked rice; 4 cups milk – scalded; one fourth teaspoon salt; one fourth cup sugar; 2 tablespoons butter.

PREPARATION

Combine all ingredients in a flat baking dish ( 6 and one half  X 10 and one half X 1 and three fourths inches) and place in a slow oven (300 degrees F); Bake for about one and one half hours or until rice is tender and the pudding is thick and creamy;Stir about every 15 minutes or so using a fork – meticulously turning under the brown top and scraping down the edges. Serve hot or cold approximately 5 servings.

 

Reminiscent of Gram’s & Like Aunt Jessie made for Dad – “Burnt Sugar Cake ” 

INGREDIENTS & PREPARATION

Start by carmelizing Burnt Sugar Syrup. It is made with one and one third cups sugar, and one and one third cups water – by melting the sugar on a stove top burner in a skillet until it is a golden brown tone and then continuing to heat until it reaches a dark-amber color. Remove from heat. Gradually add boiling water stirring steadily, then return the mix to the heat and boil rapidly uncovered, until slightly thickened. Set aside to completely cool.

The Cake

Preheat oven to 350 degrees F and grease two round cake pans.

Combine the following dry ingredients – 3 cups sifted all purpose flour, 2 teaspoons baking powder, one half  teaspoon salt. In another bowl, combine three fourths cup of softened butter with one and one half cups sugar, creaming them. Add two eggs, the cooled burnt sugar syrup and three fourths cup of milk. Then combine all together, beating again and pour into cake pans, bake about 30 minutes. Remove from oven and cool.

For Burnt Sugar Icing – you’ll need about 2 cups confectioner’s sugar, stir in the remnants of the burnt sugar syrup scraped from in the skillet and combine with one fourth cup softened butter and 1 teaspoon vanilla. Add milk slowly as needed to create desired smoothness (my mom used evaporated milk in her icing).

Although I had Burnt Sugar Cake as a child when Aunt Jessie baked it for my father, I have not personally prepared this recipe. I recall another special touch added just for him -Dad liked walnut halves atop the icing. – JB

 

 

 

 

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection.-JB

Categories: Baking, Cooking, Family, NEWS, Recipes

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Malloy, Foley Make Campaign Stops at 19th Annual Windsor Chamber of Commerce Chili Challenge

Posted on October 14, 2014

Article & Photos by Jacqueline Bennett newsandviewsjb.com

So good ... Gov. Dannel Malloy gives his approval to the chili made by fellow Democrat Mayor Don Trinks as Trinks looks on during the 2014 annual Chili Challenge held October 11 in Windsor, Connecticut.

Photo by Jacqueline Bennett  “Um, it is good” … Gov. Dannel Malloy gives his approval to the chili made by fellow Democrat, Mayor Don Trinks, as the mayor looks on during the 2014 annual Chili Challenge held October 11 in Windsor, Connecticut.

 

Democrat Governor Dannel Malloy and his GOP opponent in the gubernatorial race, Tom Foley, both made campaign stops Saturday, October 11 at the 2014 Chili Challenge in Windsor, Connecticut. Malloy and Foley are in a neck and neck contest and also face Independent candidate Joe Visconti.

With the November election  mere weeks away, soon enough voters will know who ran on the ‘hottest’, that is the winning ticket. Yes, that is an unabashed chili pun.

“Um, it is good,” Malloy said as he took a bite of the highly recommended chili made by Windsor Mayor Don Trinks, a fellow Democrat and owner/general manager of Bart’s Drive-In Restaurant.

Trinks pulled double chili duty for the annual cook-off, in its 19th year and put on by the Windsor Chamber of Commerce. In addition to preparing his traditional recipe for the Bart’s booth, Trinks teamed up with Carol Engelmann, owner of The Beanery @ Bart’s, to create another selection with a different flavor for the Democrats.

“Carol and I teamed up for a Southwestern Chili at the Dem’s booth,” he noted.

Former state representative Ruth Fahrbach and GOP State Central Committee member Mike McDonald serve up chili to Republican gubernatorial candidate Tome Foley at the Windsor Republican's booth.

COURTESY PHOTO – From the Windsor Republican’s booth, former state representative Ruth Fahrbach and GOP State Central Committee member Mike McDonald serve up chili to Republican gubernatorial candidate Tom Foley.

 

Trinks is a previous Chili Challenge title holder, however, this time around it was Windsor Republicans who took 1st Place for Best Chili. Stirring the pot at the GOP booth were former state representative Ruth Fahrbach, town committee vice chairman Cari Turek and Republican State Central Committee member Mike McDonald. The GOP reprised their 2012 Chili Challenge victory after having dropped to third place last year.

Mayor Donald Trinks, Gov. Dannel Malloy, Anita Mips and 7th district senatorial candidate John Foxx.

Mayor Donald Trinks, Gov. Dannel Malloy, Anita Mips and 7th district senatorial candidate John Foxx.

 

Mike McDonald and Tom Foley.

COURTESY PHOTO Mike McDonald and Tom Foley.

 

 

 

 

 

 

 

 

 

 

 

 

No Windsor Chili Challenge would be complete without the ever creative participation of Enita Jubrey, a multiple trophies winner. Jubrey has competed for 18 years. Collaborating on booth themes with Darci D’Aleo, a 14 year participant, for the second consecutive year

Stirring the pot for Windsor Republicans - former state representative Ruth Fahrbach, town committee vice chair --- and Mike McDonald, a member of the GOP State Central Committee.

1st Place for Best Chili Windsor GOP. Stirring the pot, Ruth Fahrbach, Cari Turek and and Mike McDonald.

Len Swade and company at the Windsor Democrats booth scooped out a cup of chili for Gov. Dannel Malloy.

Len Swade and company at the Windsor Democrats booth scooped out a cup of chili for Gov. Dannel Malloy.

they took 1st Place for Best Booth with their “Have Smores Chili” entry, sponsored by D’Aleo Design.

Enita Jubrey and Darci D'Leo - whose costumes could be smore cuter?

1st Place for Best Booth Enita Jubrey and Darci D’Aleo – whose costumes could be ‘smores’ clever?

And, how do they keep coming up with fresh ideas?

“Enita is the brains behind it,” said D’Aleo.

Bob Houle, a past chairman of the event was roaming the green sampling various submissions.

“This one from the radio league is good, different,” said Houle, referring to the Vintage Radio Museum.

Although the Wilson Fire Department is usually called upon to put out flames, on this day their chili was helping to heat things up. Meanwhile, Paragon Team mentor George Petro noted humorously that the robotics students made their entry with “technological and mathematical precision.”

Abigail Redway and D'Andrea Koduak show the 2014 Chili Challenge t-shirt design.

Abigail Redway and D’Andrea Koduah show the 2014 Chili Challenge t-shirt design.

Bob Houle enjoying the 2014 Chili Challenge.

Bob Houle enjoying the 2014 Chili Challenge.

Bart's.

Carol Engelmann and team at the Bart’s Booth.

Team Paragon.

Team Paragon.

Wilson Fire Department.

Wilson Fire Department.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

About thirty teams competed, according event organizer, the Empress of Chili, Lori Hartmann. Each year the Chili Challenge is held on the historic Windsor Town Green the Saturday before Columbus Day, with competitors dressing up in costumes to match the theme of their booths. The 2014 presenting sponsor was Windsor Federal Savings.

091And the list of winners:

Best Chili: 1-Windsor Republican Town Committee, 2- Carmon Community Funeral Homes,3- Izote, Honorable Mention – Windsor Volunteer Ambulance; Best Booth: 1- D’Aleo Design, 2- Kindred Transitional Health Care, 3-Windsor Jaycees; People’s Choice: 1- Villari’s Martial Arts Center, 2 – Mad Scientist, 3- VFW Ladies Auxiliary Post 4740.

Categories: Cooking, New England Town Greens, NEWS

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