WWW.FOODBEVMAG.COM1FOOD & BEVERAGE MAGAZINE DECEMBER 20182WWW.WILDTONIC.COMJoin The Wild Tonic Revolution!PLEASE DRINK RESPONSIBLYPROUDLY BREWED IN COTTONWOOD, AZShare some Wild Love This Holiday Season with our favorite honey!TMALC.BY VOL.An Innovative Craft Brew Made by Fermenting Honey and Tea to Create A Clean and Refreshing Hard Jun-Kombucha.Made With Honey Gluten Free100% Woman Owned BreweryWWW.FOODBEVMAG.COM3—STAFF COLLIN MILLINGTON KENNY SHOEMAKER SALES DIRECTOR NATIONAL SALES DIRECTOR CELESTE CHING MARSHA FISCHER VP DIGITAL INVESTMENT WEST COAST SALES BARB ROGERS PROGRAMMATICCONTRIBUTORS CRISTINA CARPIO INTERNATIONAL COLUMNIST Food and Beverage expertSUBSCRIPTIONSSUBSCRIBE ONLINEwww.fb101.com/digitaledition/CONTACT US1-888-959-7260 ext 101Back of the HouseMichael Politz PublisherGary Coles Creative DirectorCristina Carpio International ColumnistDonsh’e Usher EditorDavid Burke Kerry SimonBobby Flay Wolfgang Puck Emeril LagasseOriginal Advisory BoardPublisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. 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Articles and Comments are welcome, but they should be on-topic and well-expressed.FOOD & BEVERAGE MAGAZINE DECEMBER 20184DECEMBER 20188 - HOLIDAY DECORATIONS10 - CHALLAH12 - FRUIT CAKE14 - KWANZZA MEALS16 - 3 GREAT HANUKKAH DAY PARTIES18 - HOLIDAY DRINKS26 - 12 DRINKS OF CHRISTMASPg. 20Pg. 28Pg. 42Pg. 34WWW.FOODBEVMAG.COM5FOOD & BEVERAGE MAGAZINE DECEMBER 20186Christmas is a time when we think of family get-togethers and abundance. It is memory lane for most of us, enjoying friends, memorable times and good comfort, traditional foods.But the weeks after the holidays are usually weight gains, health problems from too many sweets and food. Today white sugar, white flour, dairy products, trans and saturated fats, refined cars and excess calories are on the “no-no” list … and with the holiday times it feels as if the cakes, cookies and candies will become obsolete. And we begin to feel deprived and panic stricken. After all, it is a long-time tradition. One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of white flour and white sugar. They have a lot of flavor, looks and are good for you. Oh yes … and they are easy to put together. Jenny Cornbleet has a book out called “Raw Food Made Easy for 1 or 2 People”. In it there are desserts – cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw – for holidays and all meals. Guess what? They taste better than their sugar laden counterparts.One recipe is for a “Flourless Chocolate Cake with Raspberry Sauce” which calls for 1 ½ cups raw walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1 cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving. RAW FOOD HOLIDAY DIETYou do not have to give up all your comfort foods, just find a healthier recipe for it. You will find the dessert to be much tastier. But should you choose to nibble on a few old foods, do so in moderation, do not go overboard, and remember to wait and let your stomach digest properly before the next meal.TRENDS IN HEALTY EATINGWWW.FOODBEVMAG.COM7Coming Home ProWeinfor The World’s No.1International Trade Fair for Wines and SpiritsDüsseldorf, Germany17 -19 March 2019www.prowein.comLook forward to ProWein! With a conscious, sustainable growth concept, ProWein has developed in 25 years from a small wine trade fair to the most important industry get-together worldwide – with a unique international flair and an unrivalled variety of products. ProWein: To another 25 great years!For show information: Messe Düsseldorf North America Tel. (312) 781-5180 _ info@mdna.comwww.mdna.comFor hotel and travel arrangements: TTI Travel, Inc.Tel. (866) 674-3476 _ info@ttitravel.netFOOD & BEVERAGE MAGAZINE DECEMBER 20188Enrique’s formative years in the kitchen included work with restaurants in Caracas and San Pol de Mar, Spain. Post-graduation, after interning at El Celler de Can Roca, Can Gaig, Abac, Raco de Freixa, Ruccula and Mas de Torrent, Enrique explored the culinary cultures of Mexico and the Caribbean Islands before opening two restaurants in his home of Venezuela, Paprika and Yantar.An expert in fusion of European and classic Venezuelan flavors, Enriqure brought his intense passion to Baltimore’s Alma Cocina Latina as the Executive Chef, always expressing his personal language in the kitchen through modern techniques. With an added interest in developing kitchens without borders, he also joined Washington, DC’s Star Restaurant Group as a Culinary Director.Now, Enrique is currently developing Seven Reasons, a restaurant that will bring Washington’s trendy food corridor a tasty Latino twist.COCONUT FOAM PIÑA COLADA Courtesy ofMcCormick for Chefs®Brought to you byMcCormick For ChefsWWW.FOODBEVMAG.COM9Craving more? VisitMcCormickForChefs.comINGREDIENTS: Cocktail9 ounces White rum¼ teaspoon Vanilla aromatic bitters1∕8 teaspoon Coffee and cocoa bitters12 ounces Pineapple beer ¾ cup Pineapple juice 1 ounce Coconut water 2∕3 cup White sugar¼ teaspoon McCormick Culinary® Pure Vanilla ExtractCoconut Foam1¾ cups Thai Kitchen® Coconut Milk¾ cup Condensed milk¾ cup Coconut cream 1 cup Frozen coconut pulp5 each Gelatin sheets (previously soaked in ice water)3 each Chargers (for siphon) Raw Sugar Cane Syrup1¼ cups Water3 cups Raw sugar cane Decoration4 teaspoons McCormick Culinary® Sea Salt, Mediterranean Fine Grind½ teaspoon McCormick Culinary® Light Chile Powder, to taste½ teaspoon Green matcha tea, to taste INSTRUCTIONS:For the cocktail: 1. Mix everything in a jar and let it rest in a cooler overnight.For the coconut foam: 1. Mix Thai Kitchen® Coconut Milk, condensed milk, coconut cream, frozen coconut and McCormick Culinary® Pure Vanilla Extract, pulp in a pot at low heat. 2. While stirring, add the pre-soaked gelatin sheets and mix well, then blend, strain and pour into the siphon. 3. Close the siphon, add the chargers and let it rest in a cooler overnight. For the raw sugar cane syrup: 1. Melt in a pot at medium temperature until clear. 2. Preserve in the cooler for 1 hour or until cool then transfer to a squeeze bottle. For the final preparation: 1. Half-fill a shaker with foam using the siphon, add chilled cocktail mix and ice.2. Shake very well and pour into cocktail glasses. For the decoration: 1. Add the raw sugar cane syrup and McCormick Culinary ® Light Chile Powder to the edge of the glass.2. Add a pinch of McCormick Culinary® Sea Salt, Mediterranean Find Grind and green matcha tea on top of the cocktail. Chefs Tip: When preparing the coconut foam for this cocktail, first soak gelatin in ice water until malleable. Meanwhile, combine Thai Kitchen® Coconut Milk, condensed milk, coconut cream and gelatin once malleable in a pot at low heat (under 122°F) then blend, strain and pour into the siphon. Place gasket in siphon, screw top and turn siphon upside down, add charger and tighten until it hisses. Turn siphon upright and refrigerate overnight for use.With a squeeze of raw sugar cane syrup and mouth-watering coconut foaminfused with Thai Kitchen® Coconut Milk, you’ll never want your white rum theold-fashioned way ever again. Complete this complex, crown-worthy cocktail with dropsof McCormick Culinary® Pure Vanilla Extract, coffee and cocoa bitter plus pineapplejuice, pineapple beer and y our c hoice of coconut water.Yield: 4 servingsNext >