October - Food & Drink Issue
Welcome fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. —so get your tastebuds ready, you are in for a treat. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests.
The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to her table. (Share a personal story about your connection to food)
There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
As always, thanks for reading, and we’ll see you around town!
KATHERINE BODE, EDITORIAL COORDINATOR @CANTONLIFESTYLE
October 2024
PUBLISHER
Nicole Certo | nicole.certo@citylifestyle.com
EDITORIAL COORDINATOR
Katherine Bode | katherine.bode@citylifestyle.com
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kelsi Southard Learn
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion, diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
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ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
TOMATO BASIL SOUP
INGREDIENTS:
• 2 cans diced tomatoes
• 2 ½ cups vegetable broth
• ½ cup heavy whipping cream
• 1 onion, diced
• 3 cloves minced garlic
• 3 tablespoons olive oil (or alternatively, 1 stick butter)
• ½ cup chopped fresh basil
• Salt and pepper to taste
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this Italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted Italian bread.
CHICKEN TORTILLA SOUP
INGREDIENTS:
• 1 fryer chicken, shredded
• 4 cups vegetable broth
• I can diced tomatoes
• 1 can Rotel
• I can beans, pinto or black
• ½ lime, juiced
DIRECTIONS:
• 3 tablespoons butter
• 1 small onion, diced
• 1 bell pepper, diced
• 3 teaspoons taco seasoning
• 2 ½ teaspoons cumin
• 1 Jalapeño pepper, diced
• Salt and pepper to taste
Melt butter in a skillet over medium heat. Add onions and peppers and saute until soft. Add taco seasoning, cumin, Jalapeño and salt and pepper and cook for an additional 5 minutes.Next, add vegetable broth, shredded chicken, tomatoes, Rotel and beans. Stir and let simmer. Salt and pepper to taste. Squeeze fresh lime juice and serve. Top with toppings of your choice. Enjoy!
TOPPINGS:
• 1 Avocado, diced
• Tortilla strips
• Diced tomatoes
• Diced green onions
• Cheddar cheese
• Sour cream
This tasty soup is so full of flavor and texture that it is destined to land on your regular dinner rotation. The added toppings are the star of this show, so be sure to include your favorite toppings.
CREAMY BUTTERNUT SQUASH SOUP
For a healthy dose of vitamin A, enjoy this creamy soup that boasts a robust, rich butternut flavor. For an easier assembly buy pre-cut butternut squash.
INGREDIENTS:
• 6 cups cubed butternut squash
• 1 small onion
• 2 cloves garlic, minced
• 6 cups water
• ½ cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1 tablespoon salt
• Pepper to taste
CONTINUED >
DIRECTIONS:
Combine the chopped squash, onion, garlic and red pepper, and place in a large pot. Add water, and bring to a boil. Add salt and simmer for about 30 minutes. Cool and blend mixture in a blender until smooth. Transfer mixture back to pot and add heavy whipping cream and fresh thyme. Pepper to taste. Garnish with pepitas and fresh herbs.
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
TAKE A PAGE FROM CHILDREN’S LITERATURE FOR CLASSIC BIRTHDAY PARTY THEMES
let the WILD RUMPUS begin
ARTICLE BY CHERYL PARTON PHOTOGRAPHY BY JANIE JONES
Whether seeking philosophical guidance or deciding what’s for dinner, recipes for life can be found in literature. We learn from great minds that came before us, and that’s true when planning a birthday party. Take a page from classical children’s books to find themes that combine playfulness, colorful illustration and words to inspire food, décor and games that will tickle the fancy of youthful guests, with a central activity of reading aloud. Published in 1963, “Where the Wild Things Are” is one of the most recognizable children’s picture books of all time. Writer and illustrator Maurice Sendak created a universal story about mastering fears. Dressed in his wolf costume, and sent to his room for creating havoc at home, young Max travels to an island of Wild Things where he becomes king. It’s a story about childhood resilience and mastery of fears, but simply observed, the fantastical book provides a colorful segue to an afternoon birthday romp in the park. When it comes to wild things, enjoy inspiration from our own party, plus we’ve compiled some ideas for ways to help the rumpus begin based on other beloved titles:
“Regardless of the theme, be sure to leave time to read a favorite passage from the central book of choice.”
“WHERE THE WILD THINGS ARE” BY MAURICE SENDAK
As a costume party, have guests dress as their favorite wild thing. A crown-making activity allows everyone to be King (or Queen) for a day.
GAME: Wild Rumpus Dance Party. A twist on the Freeze Dance, guests dance and prance freely until the music stops. An extra step means that player is out. A winner is the last “beast” to stand still after multiple rounds of play.
“CURIOUS GEORGE” BY MARGRET AND H. A. REY
Gather a barrel of monkeys, plus your favorite Man in the Yellow Hat, for a party where guests can go bananas. George always seems to wander, so try a scavenger hunt that meanders from clue to clue. Banana cupcakes, banana bread, and a tower of bananas add a healthy touch to the dessert table.
GAME: Monkey in the Middle. Create a circle with one guest in the middle. Toss a ball, or soft monkey toy, across the circle without the monkey in the middle catching it.
“DON’T LET THE PIGEON DRIVE THE BUS!” BY MO WILLEMS
Though an unlikely party host, pigeon—with his wide-eyed enthusiasm—sets a party tone. Eat “bird seed” trail mix and hot dogs (inspired by another Willems title, “The Pigeon Finds a Hot Dog!”). Printable images of Pigeon lend themselves to thematic and whimsical decorations.
GAME: Red Light, Green Light. With guests as “bus drivers,” they make their way to the station/finish line with a twist on this classic party game.
Regardless of the theme, be sure to leave time to read a favorite passage from the central book of choice. Give books as party favors or add a layer of philanthropy by having guests bring their favorite book to donate to a local nonprofit.
Costumes by Sarah Lodge and styled by Sarah, Lodge, Janie Jones and Angela Broockerd.
Cozy Autumn Cookbooks
After a sizzling summer, when the last thing we wanted to do was turn on our ovens or stovetops, autumn has finally arrived. Shorter days and cooler temperatures draw us back into our kitchens to create our favorite comfort foods, but we often find ourselves stuck when it comes to new ideas. Whether you’re the family chef, an entertainer who loves to feed a crowd or a solo cook, you’re likely looking for some seasonal cooking and baking inspiration.
Filled with perfectly curated recipes, mouth-watering photos, cooking tips, and personal insights, the following four new releases are here to help. They offer solutions to your daily dinner dilemmas, celebrate our nation’s vast culinary history, teach you how to bake the best biscuits and satisfy your sweet tooth. Add these amazing cookbooks to your personal collection and you will add hundreds of new recipes to your repertoire, creating an endless array of delicious dinners and desserts. Spend a chilly night expanding your cooking talents or learning a few new baking tricks and watch how a quiet evening at home can quickly transform into something truly special. It’s time to celebrate the season, so put down that delivery app and pick up these tasty new cookbook releases, filled with recipes to keep you happy and cozy all season long.
Warm up your kitchen and celebrate the season
ARTICLE BY RHIANNON JOHNSON
Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
BY ERIKA COUNCIL
Bomb Biscuit Company’s founder and head baker Erika Council pairs her heritage (she’s the granddaughter of legendary soul food chef Mildred Council aka “Mama Dip”) and immense skill set to deliver a heartfelt and tasty tribute to the Southern biscuit. Featuring classics and new favorites, this recipe collection is bound to become a favorite in your kitchen.
Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing
BY TRACEY ZABAR
Smaller size, same big flavor! Tracey Zabar has edited her famous recipes to allow home bakers the opportunity to create their own smaller versions of her famous cakes in the comfort of their own kitchens. Each seasonally organized recipe serves two to six people—perfect for creating a tiny treat to share or to satisfy your own sweet tooth.
The Great American Recipe Cookbook Season 2 Edition:
100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food
There’s something for everyone in this companion cookbook to the second season of The Great American Recipe . The fun, feel-good cooking competition highlights some of our country’s most talented home cooks and captures the rich culinary history of America. From generational family treasures to regional cuisines, this recipe collection exemplifies how food represents and unifies our communities and cultures.
Skinnytaste
Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer
BY GINA HOMOLKA, HEATHER K. JONES, R.D.
Streamline your dinnertime routine with these easy, delicious, and healthy recipes, each requiring seven ingredients or fewer. Featuring 105 original recipes plus 15 beloved fan-favorites from the website, Skinnytaste Simple focuses on using minimum ingredients while delivering maximum flavor and nutrition.
SOUTHERN STYLE GOULASH
WELCOME HARVEST WITH THIS SIMPLE SOUP RECIPE
HistoryToday.com explains that goulash is a beefy soup that originated in the barren beauty of the Hungarian plains during the ninth century. The dish was prepared by Hungarian Cowboys who spent months roaming the vast expanses of Eastern Europe on horseback while tending to their cattle. A lifestyle of sleeping under the stars calls for simple meals. Such soups spread throughout Europe and later across the world.
Though the soup is intimately linked with Hungarian culture, my
grandmother created a Southernstyle version. To make supper time feel fancy, she embellished this easy weeknight meal by describing it as a special recipe from Hungary. She was known to stretch the truth with her imaginative tales, but she was right about this recipe’s origin.
Goulash is a quick, economical dinner with robust tomatoes and macaroni noodles for any working mom to whip up on a whim.
INGREDIENTS
• 1 Pound Cooked Ground Beef
• 1 Yellow Onion Diced
• 4-5 Russet Potatoes Peeled and Cut into Cubes
• 1- 28 Ounce Can of Whole Tomatoes
• 1 Cup Elbow Macaroni Noodles
• Salt and Course-Ground Black Pepper to taste
DIRECTIONS
1. Heat a lightly greased pot or Dutch oven over medium heat.
2. Add the ground beef and brown.
3. Drain off any liquid or grease. Return to pot or Dutch oven to heat.
4. Add in onion, potatoes, tomatoes, salt and pepper.
5. Cover with water and boil. Stir occasionally, add more water as needed and until potatoes are cooked.
6. Stir in noodles and simmer until the noodles are fully cooked.
7. Serve with Southern cornbread.
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
the METALLIC masterpiece
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)
You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
the GALACTIC gourd
Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!
Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint—be sure to cover everything!
You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.
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