August 2018 Newsletter
Updates from your new favorite neighborhood bistro:
Fall Menu Sneak Peek
& Pickling Recipe
Fall Menu Preview
The Aspens are starting to change color and we're planning our Fall Menu! New menu items include Baked Ricotta, Brussels Sprouts, a custom-made Ravioli produced by Papardelle's Pasta, Bison Short Rib Bolognese and Pork Saltimbocca. We've also been curing meats for our Antipasto Platter, which will include a variety of cheeses and pickled goodies as well.
We'll keep some of our favorite dishes from the Spring/Summer menu, but will have to discontinue others to make room. Come in soon before the menu changes in a few weeks if you haven't tried our House-made Burrata or Grilled Half Artichoke - they are not to be missed!
You Can Pickle That!
Don't let your produce go to waste - pickling is a great way to preserve garden abundance!
5 lbs of desired produce (i.e. cucumber spears, red onions, peppers, green beans, peaches, etc.)
1.5 quarts of Vinegar (can use white, apple cider or rice wine)
1.5 quarts of Water
1.5 Tbs of minced Garlic
3/4 Tbs of Chili Flake
1/4 tsp of Black Pepper
1 Tbs of Oregano
7 Tbs of Salt
1 tsp of Fennel
2 Bay Leaves
Prepare (cut or slice into desired shape) then soak produce in cold water overnight. Mix all ingredients to create pickling brine (stir until salt dissolves). Drain produce and place in tupperware or jar, then add brine to cover. Let sit for a minimum of 48 hours. Enjoy!
Variations: use different herbs and spices to achieve a variety of flavors, such as black peppercorns, juniper berries, mustard seeds, thyme, dill or rosemary. Add up to 6 tablespoons of sugar for sweet pickles.
Note: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.