Ask an Irishman what makes his Irish eyes smile and he’ll likely say it’s the brew in his glass. “I love checking out all the Irish beers this time of year,” said South Countian Mark Cobb who spent time this weekend comparing the Irish beer selections featured at Fenton’s Friar Tuck.  “My favorites are the Irish red ales. They have a nice malty flavor that tastes great with a plate of corned beef.” Of course, you can never go wrong with a Schafly product. Go to the Schlafly Bottleworks. They can help you choose the right ale or stout for you cooking. Irish red ales and Ireland’s renowned dry…

My New Year’s resolution: To resolve to lose weight and eat healthy, again. Yes, again. Like countless of others I’m going to try to keep my resolution this year but this year I’m getting a little extra help from Academy of Nutrition and Dietetics (formally the American Dietetics Association). The Academy of Nutrition and Dietetics offers a few key messages to help you stay on the path towards eating a healthier diet. First, know that there’s no “magic bullet” to weight loss and management. It’s a lifelong process. I know, this sounds rough but it doesn’t have to be. While the ultimate goal—…

Here are some fresh takes on building a healthy salad courtesy of Chef Candice Kumai and Glad Products Company: Spicy Tequila Lime Shrimp Salad For the shrimp: 2 tablespoons extra virgin olive oil 1 garlic clove, minced 1/2 teaspoon ground cumin Pinch red pepper flakes 1 pound medium shrimp, deveined 3 tablespoons high-quality tequila Salt, to taste 1 teaspoon dried chipotle powder 2 to 3 tablespoons fresh cilantro, chopped  For the salad:  4 cups dark, leafy mixed greens 1/2 cup roasted red peppers, sliced thin 1/2 cup black beans, drained and rinsed 1 avocado, sliced thin For the dressing 1…

Consider toasting the New Year with an elegant dinner paired with a Mount Pleasant Winery sparkling or still wine. To help with the menu, the following recipes are compliments from Mount Pleasant Estates Executive Chef Dana Liljequiest. See related article: Missouri Vintner Makes the New Year Sparkle With Sparkling Wines Oysters Rockefeller (Pairing recommendation: Mount Pleasant Brut Imperial) 12 Raw Oysters 2 cups Spinach 1/2 cup Panko 2 Scallions Stalks – chopped 1 teaspoon Parsley – chopped 2 Bacon Slices – cooked and chopped 2 Garlic Cloves – minced Anise Seed - pinch 1/4 cup Butter 1/2 …

Toasting the New Year tradtionally begins with sparkling wine; universally referred to as champagne. “Everyone calls it champagne but out of respect to the French we don’t call our sparkling wine champagne,” said Chuck Dressel, owner and president of Mount Pleasant Wineries, Augusta, noting that those cellars that use the term American champagne do so only because they fall under a grandfather clause; having done so for decades. Mount Pleasant has a rich tradition of wine making dates to 1859 and has been a leader in Missouri wine production since its reopening after it closed as a result of …

Gingersnap Thumbprint cookies Cranberry apricot filling: 3/4 cup apricot jam 1/3 cup dried cranberries, finely chopped DOUGH: 2 cups all purpose flour 2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/3 cup minced crystallized ginger 1 cup unsalted butter, slightly softened 1/2 cup sugar 1 tablespoons mild molasses 2 large eggs separated 1 teaspoon pure vanilla extract 1 1/4 cps slivered almonds, finely chopped (for rolling) 1: Position rack in the center of the oven and heat over to 350 degrees.  Line two or more baking sheets with …

Julia Usher is one smart cookie, especially when it comes to baking Christmas cookies.  “I love to bake Christmas cookies, but cookie-baking and cookie swaps are something I think people should do all year round,” said Usher, of Webster Groves, whose love for cookies served as the inspiration for her two cookie cookbooks, The Cookie Swap and her latest release, The Ultimate Cookie, both published by Gibbs Smith Publishing. Usher began commercially baking cookies and other sweet delights after relocating to St Louis several years ago. She opened a confection company here after working first as…

The following recipes are courtesy of the Beef Check-off website, where you’ll find more holiday recipes and cooking tips to make the remainder of your holiday entertaining easy. Roasted Beef Shoulder Tender Crostini 2 pounds beef shoulder tender petite roasts (8 to 10 ounces each) 1 teaspoon black pepper Garlic bread: 6 tablespoons butter, melted 1 tablespoon chopped fresh parsley 1/2 teaspoon garlic salt 1 (12-inch) baguette, cut into 24 (1/2-inch thick) slices Wasabi Cream 8 ounces sour cream 1 tablespoon prepared wasabi paste 1: Heat oven to 425 degrees. Press pepper evenly onto beef …

Looking for something beyond turkey and the spiral sliced ham? Consider setting the holiday table with beef. Whether you’re serving an elegant standing prime rib or a flat-iron steak sliced and assembled into small plate appetizers, beef is a traditional yuletide favorite. “Prime rib is a classic lots of people like to have for the holidays,” said Charles Mateker, a third generation meat cutter and owner of Mateker Meat & Catering in St. Louis, who offered his tips on picking prime rib. “Look for marbling. That’s what gives beef the best flavor. I like my prime rib cut from the big end that’s…

Gingerbread has been a tradition throughout Europe for centuries, especially in Germany. “Gingerbread houses are what Christmas is all about for me,” said Stephen Schubert, executive pastry chef at River City Casino, who was raised in Hamburg, Germany. “My family always made gingerbread houses together when I was little. It was such fun and a big attraction for us when we were kids. Christmas without gingerbread wouldn’t be Christmas at all.” Schubert continues his family’s tradition of making gingerbread houses with his kids at home and at work, where he recently constructed, with his team …

Chef Stephan Schubert's Gingerbread Dough 4 ounces brown sugar 6 ounces shortening   pinch of salt 1 pound 4 ounces all purpose flour 8 ounces molasses 1 ounce warm water 1/2 ounce ground ginger pinch baking soda Mix and cream together the brown sugar, shortening, salt, flour and molasses. Add in remaining ingredients and chill dough overnight. Roll out, cut into shapes and bake at 350 degrees for 10 minutes or until golden brown. Cool completely before house construction. * Dough can be used to make gingerbread men to hang for decorations on the Christmas tree. See related article on …

Finding the prefect holiday gift doesn’t have to depend on grabbing a doorbuster sale or an Internet deal. Often, the best gifts are those handmade from your kitchen.  The tradition of baking and gifting cookies may be the first culinary gift that comes to mind, but I urge you to think beyond the cookie jar. Get creative. Bake tea breads or muffins using seasonal flavors as pumpkin, cranberry or dates. More experienced bakers can bake fruit stollens or cakes; both are a welcome change from the usual holiday cookie box. I'm a fan of cheese, gourmet mixes and sauces. Consider making a flavored …

The following recipes are from my holiday classes presented at St. Louis Community College and Dierberg's School of Cooking.  Black & White Sesame Seed Lovash 1/4 cup butter, melted 1 cup warm water 5 cups flour 1 pkg. dry yeast 2 teaspoons salt 1 Tablespoon sugar 1/4 cup EACH black and white sesame seeds In a large mixing bowl combine butter, water and one cup of the flour, yeast, salt and sugar. Stir in enough flour to make a stiff dough. Turn dough out on a floured surface and knead until smooth and elastic. Place in a lightly greased bowl and allow dough to rise for 20 minutes. Punch down…

Thanksgiving leftovers can become a blessing or a curse. Granted, the venerable turkey sandwich is a treat, but after a day or two, they're boring. While turkey sandwiches might be the perennial favorite, there are dozens of ways to use up leftover turkey. Leftovers, or what some cooks refer to as "planned over" meals, begin with a plan. Pick recipes that are easy to make while creating a new dish that isn't immediately recognized as including leftovers. Chili, enchiladas and pastas are excellent examples ways to use leftover cooked turkey.  Think past the turkey. Thanksgiving's traditional …

Southern Deep-Fried Turkey 1 (10-12 pound) turkey, non-self-basting 2/3 cups prepared vinaigrette dressing 1/3 cup sherry 2 teaspoon lemon pepper seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper peanut oil as needed Thaw turkey completely. Clean out cavity, discarding giblets and neck. Cut off wing tips and tail. Rinse under cold running water and pat dry. In a medium bowl, combine vinaigrette, sherry and seasonings. Strain the marinade, then place in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place turkey in a food-…

The Thanksgiving countdown has begun. Time to tackle the turkey. It’s a task many avoid, since the thought of preparing a whole turkey seems to be an unattainable culinary feat. However, cooking turkey isn’t difficult, it just takes a little planning. Begin by deciding on the cooking style: traditionally roasted, brined or fried. For those looking to save time, consider fried turkey. Frying takes about 60–90 minutes as compared to the hours it takes to roast a stuffed whole turkey. If you’ve never deep-fried a turkey, here are the basic rules. Follow the operation directions on the fryer/…

Angel of Death Cheese 1 large bulb garlic, roasted 8 ounces cream cheese 4 ounces Gorgonzola cheese 1/2 cup whipping cream salt and pepper to taste 2 –4 fresh sage leaves, finely minced 1/3 cup finely chopped pistachios Combine roasted garlic with cream cheese and beat until smooth. Add Gorgonzola, cream, sage, salt and pepper. Press into a serving dish and sprinkle with pistachios. Serve with crackers or pita crisps. Makes 8-10 servings. See related story: How To Plan Your Halloween Party Celebration Creatures from the Deep (Peppered Shrimp) 1 pound (large to jumbo sized) shrimp, peeled and …

From ghoulish themed adult dinners to relaxed zombie open house gatherings, Halloween is a good thing. Even Martha Stewart’s usual good things are taunted each October as wickedly bad. But beyond Martha there are plenty of ideas that will make your home and Halloween menu spooktacular without taking tons of time or a coffin of cash. “Jack-o'-lanterns are nice but they’re not scary. We’re into scary, ” said Jim Kelly, co-owner of Creepyworld and the Darkness Haunted House. With partner Larry Kirchner, Kelly has made a living creating spooktacular haunted houses renown for frightening thousands…

Don’t have a ticket or a parking space to tailgate at a St. Louis Rams game?  No worries. Pack up the goodies and support the Brentwood High School Eagles or Maplewood Richmond Heights Blue Devils where the gridiron action makes for great tailgating. To plan that tailgate bash, begin by selecting recipes that promise to score big with fans. Foods that are easy to make and easy to eat. Once you have the menu in place, think food safety. Tailgating is the ultimate picnic, so the same rules for dining tailgate al fresco. Keep cold foods cold and hot foods hot. Keep cold foods at 40 degrees F or …