Food Stuff 

Bird-eating bliss — Does turkey grace your table at Christmas as well as Thanksgiving? If so, here's a way to switch it up while adding a little earth friendliness.

How it works: You pre-order an organic, free-range turkey, such as one raised by Bob and Carol Fletcher on their family farm on Zeeb Road at the west end of Ann Arbor. While pricier than Butterball, these clean livin' turkeys are rumored to have flavor and texture superior to their commercially raised counterparts. This is the last week to order Fletcher turkeys from Morgan & York (formerly Big Ten Market), 1928 Packard, Ann Arbor; 734-662-0798. The deadline is 4 p.m., Dec. 20. The turkeys are $6 per pound and available in the 20-22 pound and 23-25 pound ranges.

"We have taken orders for these birds to rave reviews for four years now and can say with confidence that they will be the best turkeys around this holiday season," said a Morgan & York representative.

Fletcher turkeys are fresh (not frozen) and will be available for pickup starting Dec. 23.

 

Eat the Page

Reading Eve Aronoff's new cookbook, Eve: Contemporary Cuisine Méthode Traditionnelle ($35 Huron River Press), may change the way you think about food. Written by the chef and owner of Eve — The Restaurant in Ann Arbor, this is more than a cookbook: It includes philosophy about sourcing food responsibly, cooking technique and eliciting maximum flavor with ingredients not traditionally combined, as well as advice on wine pairing. There are recipes for sauces, spice mixes and infused oils — a supporting cast to starring dishes. This could well become a bible for both budding and seasoned chefs.

A Tasty Beverage

Rompope, the Mexican version of eggnog, is an easy-to- make holiday treat. Combine a 14-ounce can of sweetened condensed milk and two 14-ounce cans of water. Stir over medium-high heat until it boils. Lower the heat and add a Mexican vanilla bean, sliced open lengthwise. Simmer for five minutes and remove from heat. When cool, stir in five beaten, strained egg yolks. Return the saucepan to low heat, stirring constantly until the mixture begins to boil. Remove from heat. When the mixture is completely cool, gradually add a quarter to a half-cup of rum or brandy. Strain and chill. Happy holidays.

It Works

Sure, we'd rather watch Michigan pay back Ohio State than play USC at the Rose Bowl, but it ain't gonna happen, not this time around. Whatever game you're watching when you host your next football party, you gotta have this stadium bundt cake mold, available through Amazon.com. Use your favorite cake recipe and then decorate the finished product in the spirit of your favorite team. Michigan fans can use blue and gold flags. If you're really ambitious, put little players — appropriately uniformed — on the field. Have an indoor tailgate party in the family room and enjoy the game on the new plasma TV, whatever the weather.

Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to mjackman@metrotimes.com.

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