Food will be an essential part of many holiday gatherings next week, but for those on a gluten-free diet (or those planning meals for them), it also represents certain hazards as well. To help plan your gluten-free meals, Patch contacted some local gluten-free bakeries and stores who shared holiday recipes along with tips on where to buy baked goods without the pesky protein. (Get instant news updates. Like Hazelwood Patch on Facebook and follow us on Twitter.) Andrea Kosinski, owner of Andrea’s Gluten-Free, regularly posts recipes on her company’s website, including video instructions on …

Sugarplums have a mottled past. Sugarplum, also written as sugar plum, conjures up a variety of images that may or may not dance in one’s head as Clement Moore wrote in Twas Night Before Christmas.  In Its Most Known Form For many, a sugarplum brings to mind a ballerina or a fairy, the Sugarplum Fairy to be precise, from Tchaikovsky’s The Nutcracker Suite. For others, sugarplums are candy made from chopped dried fruits and nuts, which by the way does not include plums. It’s a candy known as dragee or comfit that’s generally rolled in sugar or panned, a technique that creates a hard shell like…

Turkey Day is over—now what? Thanksgiving leftovers can become a blessing or a curse. Turkey sandwiches can be good for a while, but they get boring fast. Leftovers should begin with a plan. Pick recipes that are easy to make while creating a new dish that isn't immediately recognized as including leftovers. Food historian Suzanne Corbett offered some tasty ideas during last year's Thanksgiving holiday.  Here are a few options: Turkey Croquettes Mix two parts of leftover dressing with one part finely chopped turkey. Moisten with beaten egg and a little milk, broth or leftover gravy. Shape …

Summer and its heat will be here before you know it Hazelwood. A popular way to beat the heat is by noshing on ice cream, snow cones and frozen treats (not to mention the hot dogs, potato chips and hamburgers that frequent summer cookouts). While sugar-packed snacks and foods high in fat are often the treat of choice, try a “summer swap out” to help your family have a more balanced diet. Abby Herrick, registered dietitian and certified personal trainer on staff at Des Peres Hospital's MyNewSelf Surgical Weight Loss Program, shared some tips and recipes. “At the grocery store, fill you cart …

Last meals are seldom celebrated, but this month the documented meals served the infamous day the Titanic sank will again be cooked and presented throughout the Patch community.  Countless home “sinking parties” are being planned. Among those commemorating the event are the chefs not too far from the City of Hazelwood at the Fox Theatre and Butler's Pantry, who are authentically reproducing the last dinner and brunch served to first class passengers on April 14, 1912, the day before the Titanic sank.  These two historically reproduced foodie events are the jewels of the St Louis Titanic …

Don’t worry if you couldn’t book passage at this year's Titanic culinary events. Host your own Hazelwood Titanic dinner party instead with the help of Chef Stephen Proctor and Chef Greg Ziegenfuss, who have shared heirloom period recipes along with one from the Campbell House Museum. See related article: Titanic Last Meals Commemorate Centennial The following vintage recipes were featured on the Titanic’s last menu and are updated for home cooks who wish to prepare their own commemorative dinners. Canapés A L’Amiral(Courtesy of Fox Executive Chef Stephen Proctor) 1/2 thin baguette loaf 1 …

Spring is the season of the egg. The time of year when eggs become essential elements of Passover Seder Plates and the favored booty of the Easter bunny. So it's no surprise grocery stores near the City of Hazelwood such as Schnucks, Dierbergs and Shop 'n Save are stocking up, preparing for the seasonal egg run. Hard-cooked eggs, also known as hard-boiled eggs can be tricky, but the American Egg Board has a simple recipe for the perfect hard-cooked egg. Just place eggs (free from cracks) in a single layer of a saucepan. Add enough water to cover the eggs by one inch. Heat over a high heat to …

For those in the City of Hazelwood that may be heading out to Easter egg hunts and Easter church services, here are some new ways to look at that incredible edible egg. Now is the best time to stock up on fresh shell eggs. Beyond making colored hard-boiled eggs to decorate your spring table, give one of one the following egg-enriched recipes a try. All three were finalists at the 45th Annual Pillsbury Bake-off. We also would like to add to our recipe box any fabulous egg recipes that you may have to share. Breakfast Crostatas 1 can Pillsbury refrigerated crusty French bread 1 1/2 teaspoons …

You may live in the City of Hazelwood, but you know that St Louis’ own gooey butter cake takes many forms. The classic recipe is built on a Danish-like coffee cake dough topped with a generous amount of chewy, vanilla buttery gooeyness. Other versions are built on everything from a shortbread crust to a dense cake that becomes the platform for the gooey filling. Which version is right?  It depends on what you grew up eating and how thick you like the filling. I grew up eating the coffee cake version with a 50/50 spilt of dough and filling that was baked by the Haas Bakery, a St. Louis County …

It's a special treat to residents in the City of Hazelwood that grew up in the area. Have your tried St. Louis' Own Old Fashioned Gooey Butter Cake? Cake: 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup butter, melted 1 extra large egg Topping: 8-oz package cream cheese 2 extra large eggs 2 teaspoons vanilla 16 ounces confectioner’s sugar 1/2 cup butter, melted Heat over to 3350 degrees. Grease a 9 x 13-inch baking pan For the cake, combine the flour, baking powder and salt in a medium bowl. In another mixing bowl whisk together the sugar, melted butter and egg…

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 St. Louis County resident 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.” Irish red ales and Ireland’s renowned dry, dark stouts will be the featured drink on countless St Patrick’s Day tables. Each brew processes rich flavors worthy of consideration as an …

Whether you are Irish or not, you might enjoy a few of these recipes. Be sure to share some of your favorite recipes with your neighbors in the City of Hazelwood right here on Patch! Irish Ale Biscuits with Cheddar and Chives 2 1/2 cups self-rising flour 1 tablespoon sugar 1/4 cup cold butter, cut into pieces 1/4 cup cold solid vegetable shortening, cut into pieces 1/2 cup shredded sharp Cheddar cheese 2 tablespoons shipped fresh chives 1 cup Irish- style  lager (Harps)* Preheat oven to 450.  Cover large baking sheet with parchment paper and set aside. In large bowl, combine flour and sugar; …

Have a great sparkling or still wine but no recipes to pair with it. To help with the menu, the following recipes are compliments from Mount Pleasant Estates Executive Chef Dana Liljequiest. See related article: Missouri Vintner: The Art of 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 cup Parmesan Cheese – shredded Chuck oysters and set them aside in…

Have you ever been at a winery or in a store and were asked to sample some wine, only to be surprised by the bubbly sensation that occurred. That's because it was 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. Dressel said that those cellars that use the term American champagne do so only because they fall under a grandfather clause, and have done so for decades. History Behind Sparkling Wine Mount …

What's a Super Bowl party without great food? For some hosts and hostesses, it's all about sauces and dips. L'Ecole Culinaire is where aspiring chefs go to learn their craft. Now Chef Tony Hedeger is sharing some secrets for the L'Ecole kitchen with Patch readers. Before you head to the grocery store, check out these recipies and see if any fit your fancy. Sweet Chili Remoulade Sauce Ingredients:  2 large shallots 8 cloves of garlic 3 cups of mayonnaise Sweet Chili Sauce as needed Directions: Put shallots and garlics into food processor until finely chopped.  Add mayo and pulse the food …

Chips and dip? Check. Chef Tony of Frontenac's L'Ecole Culinaire knows that for some Super Bowl parties, it's all about the sauces and salsas. Read More on Patch: Local Chef Serves Up Game Day Recipes So how about the main event? Not the game, of course; we're talking about those great, hearty dishes that everyone will dive into--like a QB diving into the end zone for a touchdown. Read More: Super Bowl XLVI Beer simmered brats with carmelized onion Ingredients: 8 sausages (such as bratwurst, knackwurst or wieners) 4 oz. Oktoberfest beer 2 oz. hot Dusseldorf mustard 3 oz. canola oil 16 oz. …

We've given the history behind the month that is National Soup Month. See related content: Chase Away the Winter Blues with Soup. Now take a look as some recipes. Potato and Leek Soup 1 tablespoons olive oil 1/2 cup sliced leeks, white part only 2 cups peeled and diced potatoes (Yukon gold or Idaho white potatoes) 2 cups chicken broth 1 cup evaporated skim milk Salt and white pepper to taste 1/4 teaspoons nutmeg 1/4-cup sour cream (low-fat sour cream or yogurt) Chives or parsley for garnish Sauté leeks in olive oil until soft but not brown. Add potatoes and chicken broth, then, bring to a …

It's cold. We just made it through a bought of ice and resident in the City of Hazelwood and elsewehere need something to warm the bones. It's no surprise — it is January. Time to hunker down indoors with a hot bowl of soup and celebrate January, National Soup Month. No matter the weather, or whether the soup is stock- or cream-based, a hot bowl of soup chases the winter chill. And, because many soups can utilize leftovers and cheaper ingredients, they help stretch household dollars. "To make a good soup, you have to start with a good soup bone," was mother’s advice, who got her soup bones …

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…

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 and foremost, 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 …