WellesleyWeston Magazine

FALL 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/553574

Contents of this Issue

Navigation

Page 211 of 227

The Taproom also extends Lookout Farm's programs beyond the all-too-short New England growing season. Sherborn-based Stormalong started earlier this year, and sells its bottled ciders at local stores including Wasik's Cheese Shop and Roche Bros. in Wellesley. Heritage of Sherborn, a gastro-pub at the wood from an old barn lines the walls. New England Charcuterie of Waltham provides a simple menu of flatbread pizzas, charcuterie and artisan cheeses. Sweet cider is also on the menu. Mateychuk uses apples grown at Lookout Farm in each batch of cider, adding ingredients such as honey from Massachusetts-based Shelburne Honey Company, as well as more exotic green tea, hibiscus and lemongrass. Experiments are always in progress like with an early batch of added tongue-tingling habanero peppers grown on the farm. "Cider is an old, unique beverage and we're introducing freshness in the ideas about it. We like to see what complements the apple flavors," says Jay Mofenson, who oversees Lookout Farm operations with his wife, Amy. Amy's parents, Steve and Joan Belkin of Weston, own the farm. "It's is a natural extension of the farm. We have a diverse selec- tion of apples, and many are fantastic for cider making." W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 5 210 "an old, unique beverage" food & wine Makes 2 quarts ELLIE DEANER'S HOT BERRY CIDER (From Ellie's Kitchen to Yours, by Ellie Deaner) 1 quart apple cider 2 cinnamon sticks 1 quart cranberry juice 1 ∕2 tsp. whole cloves 2 Tbsp. brown sugar n Pour the cider and juice into a large saucepan. Add the brown sugar. Place cinnamon sticks and cloves in a piece of cheesecloth and tie together. Add to the saucepan. n Bring the mixture to a boil and then reduce the heat to simmer for 15 minutes. Remove cheesecloth. Serve hot. Hint: This is delicious on a cold fall or winter day, especially after apple picking or sledding. You can pour it into a thermos and bring it to a tailgate picnic. Serves 4 ELLIE DEANER'S APPLE RICE PILAF (From So Easy, So Delicious by Ellie Deaner) 1 to 2 Tbsp. olive oil or butter 1 cup white or brown rice or margarine 1 ∕4 cup minced parsley 1 medium onion, chopped 2 cups apple cider or apple juice 1 stalk celery, chopped 1 ∕2 cup dried cranberries or raisins Rind of 1 orange, grated Salt and pepper to taste n Heat the oil, butter or margarine in a saucepan. Add the onion, celery, and orange rind, and sauté until the vegetables are limp. n Add rice and continue cooking just until the rice is golden. n Add half the parsley, cider or apple juice and dried cranberries or raisins. Bring to a boil. Cover and reduce heat to a simmer. n Cook for 25 minutes for white rice and almost an hour for brown rice. n Add salt and pepper, to taste. Sprinkle remaining parsley on top just before serving. Hint: This pilaf has a fruity taste and goes especially well with poultry, pork, or lamb.

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - FALL 2015