Lynchburg Lemonade Spin: Allegheny Lemonade

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April 14, 2023

tedturnerreserves.com/sierra-grande

A casitas with private hot springs tub at Sierra Grande Lodge & Spa. — Regional editor Alex Hanna enjoys a staycation at Sierra Grande Lodge & Spa. Shown here, one of their casitas with private hot springs tub.

I sprained my ankle playing in a tennis clinic. For quite some time, the lingering pain kept me from my main form of exercise, affecting me both physically and mentally. Add some work stress, and the need for a good staycation became obvious. Looking for a change of scenery, a mini-road trip, and a soak, I realized that Truth or Consequences (TrC), an easy three-hour trip down I25 from Santa Fe, would do the trick. The town was, after all, originally called “Hot Springs, NM” before they changed it for a radio-show contest.

King balcony room at Sierra Grande Lodge & Spa.

The place that looked the most appealing also had an environmental connection that made me even more intrigued. Sierra Grande Lodge & Spa is part of the Ted Turner Reserves and serves as a hub for surrounding properties that have their own lodges.

The waters of the hot springs around TrC have traces of iodide, gold, lithium, magnesium sulfates, potassium chlorate, potassium permanganate, silver, and sodium fluoride. The lure of silver and gold aside, it was the magnesium I was after to help treat this sports injury.

Spa treatment room at Sierra Grande Lodge & Spa. — Spa treatment room at Sierra Grande Lodge & Spa

Upon arrival at Sierra Grande Lodge & Spa, I managed to secure a massage in the resort’s beautiful facility adjacent to the tubs. The therapist quickly assessed that I might be thinking about a relaxing vacation massage when a medical-therapeutic massage would better address my healing needs. Her emphasis on stretches and pressure points helped realign my body, and subsequently, my mind.

After soaking and body work, I ventured out to the very lively and friendly Truth of Consequences Brewing Company just a few blocks away. They don’t serve food but, you can call across the street to the cute Grapevine Bistro and they’ll run some over to you. Since my version of self-care includes green chile cheeseburgers and beer, my healing process continued.

Birding with Ken Stinett at Ted Turner Reserves

Aware of the extent of the Ted Turner Reserves thanks to my work on the board of Audubon Southwest, I asked the Lodge for a tour. My guide, Ken Stinett, drove me all around the huge property––on and off road––in his oversized four-wheeler. He was incredibly knowledgeable of the area, the flora and fauna, and was an excellent birder to boot. As a novice birder testing out new binoculars, I was quite satisfied by the many hawks and quail we spotted.

Wildlife observed at Ted Turner Reserves during a staycation. — Wildlife observed at Ted Turner Reserves

Animas Creek winds its way through the huge and gorgeous Ladder Ranch, one of three major Ted Turner Reserves in New Mexico. Turner didn’t start out as a conservationist, but he quickly realized that to enjoy the lands he loved he’d have to become one. Ladder Ranch, in particular, is now central to restoring habitat for bison, elk, frogs, tortoises, and even wolves. All of which makes it also appealing to birds and to those like me needing a healing escape.

Kingfly Gin Julep

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April 13, 2023

Pink liquid makes up this cocktail, a lighter, brighter, super refreshing version of a mint julep.

I used to work at a gin-only distillery, and around Derby time, I had to come up with something that featured gin rather than bourbon. The honey is a nod to the original julep, and I love the way grapefruit and gin play together. This is a lighter, brighter, super refreshing version of a mint julep.

What Does Gin Change in a Mint Julep?

Substituting gin for bourbon in a mint julep not only works with the classic ingredients differently but also introduces new flavors too. While the refreshing mint and sweetness remain, gin introduces a botanical taste with its prominent juniper notes and even hints of citrus or coriander. This replaces the warmer, caramel and vanilla undertones typically found in bourbon, resulting in a lighter, more herbaceous, and drier drink.

Print

Kingfly Gin Julep

Author: Raoul Segarra

Description

You’ll be pleasantly surprised how gin changes a julep.

Ingredients

Scale

2–4 mint leaves
2 oz Kingfly Gin
¾ oz grapefruit cordial
½ oz grenadine
¼ oz honey syrup
½ oz lime juice

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Instructions

Muddle mint leaves in a shaker tin.
Combine all other ingredients and shake with ice.
Strain into rocks glass filled with crushed ice. Garnish the Kingfly Julep with mint frond and lime wheel.

Story, Recipe, and Styling by Raoul Segarra
Photography by Dave Bryce

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Ham With Blueberry Yuzu Glaze

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April 12, 2023

An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

Ham has long been a traditional choice for holiday meals, especially for Easter brunches and dinners. Historically, the harvest of both crops and animals took place in the fall. Hams were then smoked and put up to cure over the winter months, making them ready to eat in spring. Its popularity grew out of availability. In these modern times, we find ham available year-round, making it a holiday favorite. This recipe will keep you craving ham all throughout the year.

Tips for Glazing Ham

Like all meat products, no ham is exactly the same. In general, there are a few things you can keep in mind when cooking a ham. You need to get the ham with the skin on in order to make glazed ham. If the ham doesn’t have the rind, you won’t be able to get that glaze texture you want. Prior to applying the glaze, it’s best to score it lightly in a diamond pattern, only about 75% of the way through the fat. This ham recipe will yield best results if you score the ham and allow the flavors to penetrate the meat.

Ham With Blueberry Yuzu Glaze

Author: Anna Franklin

Description

Celebrate the harvest with ham!

Ingredients

Scale

For the ham:

8–10 lb ham
2 cups water
2 tbsp butter, melted

For the glaze:

½ cup light brown sugar
1 tbsp water
12 oz bag frozen blueberries
1 small star anise
4 cloves
1 tsp finely grated ginger (use a microplane)
¾ cup yuzu cha*
½ tsp salt
2 tbsp bourbon

Note: *yuzu cha can be found in Asian markets. It is a marmalade-like product typically used combined with water as a tea.

For the rosemary pecans:

¾ cup candied pecans
2 sprigs of rosemary

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Instructions

For the glaze:

To prepare glaze, place the brown sugar and water in a small saucepan on low heat. Stir to dissolve and simmer for 5 minutes. Then add the blueberries. After about another 5 minutes, place in the star anise, cloves, and ginger.
Stirring often, cook on medium heat until the blueberries burst. Then lower the heat and add in the yuzu cha and salt. Stir and simmer until the glaze slightly thickens.
Immediately before taking the glaze off the heat, pour in the bourbon and stir to combine. Remove and let cool.

For the rosemary pecans:

Preheat the oven to 250°. Place the pecans on a baking sheet. Strip the needles off the rosemary and sprinkle them on top of the pecans, using your hands to mix them together.
Lightly toast in the oven for 5 minutes, stir and toast for an additional 5 minutes. Cool and set aside to use later.

For the ham:

Preheat the oven to 325°. Score the ham in a diamond pattern using a sharp knife.
Place a rack inside a roasting pan. Pour 2 cups of water in the bottom of the pan. Place the scored ham on top of the rack. Cover loosely with foil and place in the oven.
Roast for 30 minutes, remove foil and baste with the glaze. Cover with foil and place in the . oven again for another 30 minutes. Remove, uncover, and baste again using both the glaze and the pan dripping. Cover and place back in the oven for an additional 30 minutes.
Remove the foil and baste with the glaze and pan drippings. Then brush on the melted butter. Check the temperature of the ham with a thermometer and cook uncovered until it reaches 140 degrees.
Let the ham rest, then top with the rosemary pecans, crushing some and leaving some whole. Slice and serve.

Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce

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Angels and Demons in the Vaults at Museum of International Folk Art

By

Keith Recker

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April 5, 2023

A group of four ceramic beige angels sit on a greenish brown background.

Founded in 1953, the Museum of International Folk Art (MOIFA) holds more than 160,000 objects. Legendary 20th century designer Alexander Girard and his wife Susan gifted over 106,000 of these to the institution. This makes it the largest collection of international folk art in the world.

Ancient Sumerians may have birthed the first angels approximately 3,000 years ago with their sculptures of otherworldly winged guardians. Nearly as old are Zoroastrian visions of a great battle between good and evil fought by angels and demons, which may have influenced subsequent Biblical accounts. According to Yale University scholar Dale B. Martin, only in the 2nd century C.E. does the Old Testament story of Lucifer, the most beautiful (and errant) of the angels, morph into the idea that angels and demons occupy branches of the same family tree.

Conservation Through Curators

MOIFA’s generations of curators carefully keep these depictions of cousins from cultures around the world in vaults. These art-whisperers care for works in the permanent collection, organize exhibitions, and through their scholarship bring to light their origin stories from communities around the world. They also help us perceive the meanings and lessons by these works and the context in which they were created.

In the varied countenances of Michaels and Mephistopheleses we most certainly find signs of kinship in the curve of a smile, the tinkle of an eye, the flourish of a gesture. How could we not? These artifacts of humanity reflect back to us facets of ourselves. There is wisdom to gain and comfort to take here in our polarizing times. If angels and demons, thought to express opposing extremes of human nature, are kin, how can we not pause and try to understand each other better? MOIFA’s website declares that part of the organization’s mission is “to illuminate human creativity and shape a humane world,” and awakening such ideas within us means that curators past and present are very much on the job.

From Prague, Czech Republic. Artist, Hana Králová, 1966.

Into Temptation

The devil can sweep the most angelic of us off our feet! This licentious spirit rendered in linen lace has taken innocence by surprise. As with the very ancient tale of Persephone, who set the cycle of seasons in motion by eating a few pomegranate seeds during her first visit to the underworld, who knows what surprises might arise from the aftermath of this encounter.

From San Gabriel, Suchitepéquez, Guatemala. Artist unknown.

Lucifer

MOIFA’s notes on this devilish figure link him to pre-Christian imagery. “The development of the Christian devil was influenced by the pagan god Pan, who was half goat and half man. Pan’s carnal appetite made it easy for early Christian worshipers in the Roman world to associate this god with all things forbidden. He soon became synonymous with sin. Pan’s association with the wildness of life outside the confines of customs and norms is reinforced by the cloven hoof of his left foot, his crab claw hands, his serpentine tail, his horns, and, of course, his (ahem) unconcealable lust for life.

Candlesticks made by a Poqomam artisan in Chinautla, Guatemala in the 1960s.

A Glory of Angels

Far more circumspect than Lucifer, these ceramic angels conceal their nether regions under round skirts stone-burnished to a beautiful sheen. Emblems of heavenly elegance and propriety, the dove-bearing beauties still show signs of devilish cousinship. A history of heat and passion is written in the flame-kissed markings left behind by their time in the fire.

From Tabay Mérida Venezuela. Artist unknown.

Guardian Angel

Judging from the hooks on its back, this carved bas-relief wooden angel was probably hanging on a wall. Under its wideset blue eyes, could anything bad possibly happen? Probably not. But, is the definition of “good” accommodatingly broad when your gorgeous guardian angel’s robe is a provocative red and his/her neck is as sturdy as a bull’s? This winged watcher might well have accepted an invitation to split a bottle of wine over a discussion of the complexities of personal morality.

From Calderón Pichincha, Ecuador. Artist unknown.

Bread Dough Devils

Neither Valentino nor Versace could rival the feast day finery of these hand-rolled and sculpted bread dough devils. After sculpting, they dry for a few days, and are then painted and varnished. Rising in the 1940s out of an All Souls’-Day tradition of bread babies in Calderón Pichincha, Ecuador, their exuberance is enviable. They may be right at home with the angel in red just above. They might, however, hog the wine and hijack the conversation towards the virtues of parties, raves, and other earthly pleasures.

Story by Keith Recker / Photography by Tira Howard / Special Thanks to Kate Macuen, Director of Collections, Museum of International Folk Art

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Modern Tzimmes

By

staff-author

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April 3, 2023

Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Tzimmes is a colorful side dish traditionally served during the Jewish holidays of Passover and Rosh Hashanah. In Yiddish, tzimmes means “to make a fuss.” And while the Tzimmes roasted root vegetable recipe for this beautiful dish does require a bit of a fuss, with all of the peeling and chopping that takes place, it is quite simple to prepare. The result of this Tzimmes recipe is a roasted vegetable dish that’s both savory and sweet, and pairs well with just about any protein selection.

The History of Tzimmes

According to Jewish author Michael Wex, the first tzimmes recipe appeared in a non-Jewish cookbook titled “Le Ménagier de Paris” in 1393 as chopped turnips, carrots and gourds cooked in honey. 500 years later, an 1896 Yiddish cookbook instructed its readers to simmer a turnip with schmaltz and sugar. Tzimmes has been around the block, and no matter how much of a fuss it is, Jewish families have continued to make it since then. Its glaze of honey makes it perfect for Rosh Hashanah, when the honey symbolizes having a sweet year to come.

Modern Tzimmes

Author: Veda Sankaran

Description

An Ashkenazi Jewish comfort food.

Ingredients

Scale

For roasted vegetables:

3–4 purple and orange carrots, peeled and cut in half lengthwise
4–5 small parsnips, cut in half lengthwise
1 small bunch Easter egg radishes, tops removed and cut in half
3 small sweet potatoes, cut in half lengthwise
1 small white onion, peeled and cut into 2-inch chunks
1 tbsp olive oil
2 tbsp vegan butter
Salt to taste

For dried fruit sauce:

14 dried apricots
8 medjool dates, pitted and cut in half
6 pieces of crystallized ginger, cut in half
¼ cup light brown sugar
¼ cup honey
1 cup orange juice
Zest of 1 orange
2 pieces mace
Pinch of cinnamon
Pinch of salt
Chopped parsley for garnish

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Instructions

For roasted vegetables:

Preheat the oven to 400 degrees.
Place all the root vegetables in a large bowl and toss with the olive oil.
Line a baking sheet with foil and place the vegetables cut side down .
Roast for 20 minutes, then carefully flip the vegetables.
Add 1 tablespoon of butter, and roast for another 10 minutes.
Turn the vegetables one last time, adding the last tablespoon of vegan butter and cook for another 10 minutes or until the veggies are done.

For dried fruit sauce:

Place all the ingredients for the sauce together in a small saucepan and simmer on low heat until the dried fruit softens and the flavors combine. Simmer just long enough for the sauce to thicken slightly.
To plate, place the roasted veggies on a platter, spoon the dried fruit sauce on top, and sprinkle the chopped parsley to garnish.

Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce

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Cinnamon Roll Sugar Cookies

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April 2, 2023

An aerial view of five cinnamon rolls on a piece of parchment paper next to a bowl of cinnamon with a spoon in it.

I love cinnamon rolls as much as the next person (maybe even more), but yeasted dough can take a fair bit of work and preparation in advance. I wanted to take the flavors of a cinnamon roll and the beautiful swirl pattern and turn it into a cookie — like a sugar cookie and a cinnamon roll had a delicious baby! This way there’s no more deciding between which to snack on for Christmas morning. Instead, you can bite into a cookie that’s crunchy but carries the same look and flavor profile as a cinnamon roll.

Can I Use Pre-Made Sugar Cookie Dough?

While you may worry that using store-bought, pre-made sugar cookie dough could ruin the flavor of this recipe, it’ll only make the process easier. As long as you use the correct steps to roll out the pre-made dough, there is no reason why a stop at the store can’t take over the usual labor of monotonous baking. Place slightly chilled (you don’t want it to be too cold) cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands. Using a rolling pin, start at the center and then slowly begin to roll the dough away from your body, You’ll want to continue rotating the dough 90 degrees every few rolls to ensure an even thickness.

Cinnamon Roll Sugar Cookies

Author: Amy Price

Description

The perfect cross between a cookie and a cinnamon roll!

Ingredients

Scale

For the sugar cookie dough:

2 3/4 cup flour
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp maple extract
1 tsp vanilla extract

For the filling:

3 tbsp butter, melted
1/3 cup brown sugar
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

For the icing:

1 cup icing sugar
2–3 tbsp milk
1/2 tsp vanilla

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Story and Photography by Amy Price

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Guilt Free Peanut Butter Cups

By

Star Laliberte

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April 1, 2023

Saying Guilt Free Peanut Butter Cups might seem too good to be true. But, prepare to indulge your sweet tooth without the guilt! These little cups are a healthier take on a classic treat. Made with wholesome ingredients like chia seeds and even sugar-free peanut butter, these decadent bites offer a satisfyingly rich chocolate flavor with a touch of sweetness. Perfect for a healthier snack or a guilt-free dessert, these Peanut Butter Cups are sure to become a new favorite. You’ll be pleasantly surprised to just how delicious gluten-free and sugar-free can be.

What is Allulose?

Allulose is a rare sugar that offers several advantages over traditional sweeteners, hence why we use it in this recipe. With a sweetness level similar to sucrose but minimal impact on blood sugar levels, allulose provides a low-calorie option for those watching their weight or managing diabetes. It also has a minimal effect on insulin levels and is not readily absorbed by the body, making it more digestion-friendly as well. Allulose is great for baking as it browns and caramelizes similarly to sugar, adding versatility to its application.

Guilt Free Peanut Butter Cups

Author: Anna Franklin

Description

Let your sweet tooth thrive without an abundance of sugar loaded treats.

Ingredients

Scale

1 cup sugar free peanut butter
2 tbsp chia seeds
3 tbsp hemp hearts
4 tbsp Allulose (or your favorite alternative sweetener such as monk fruit or stevia)
1 – 9 oz. bag of dark chocolate chips
Smoked sea salt for garnishing
12 large baking cups or 24 small baking cups

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Instructions

Place all filling ingredients in a bowl and mix together with a spoon until everything is evenly incorporated
Place chocolate chips in a double boiler and slowly melt
Line each baking cup with 2 tsp. of the melted chocolate. Be sure to push the melted chocolate up the sides of each cup 1⁄2 inch so the filling has a little cup to sit in.
Chill until chocolate sets.
Place 1 tablespoon of the filling in each cup.
Tap each cup on the counter so the filling flattens and spreads out a little bit -Cover each cup with more chocolate to completely cover the filling.
Sprinkle with smoked sea salt and then chill in refrigerator or let chocolate harden on the counter overnight.

Notes

They can be left at room temperature for up to 1 week or in the refrigerator/freezer for one month.
These cups are gluten and sugar-free and loaded with protein for the addition of hemp and chia seeds.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Orange Cardamom Peep Crispy Treats

By

Star Laliberte

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April 1, 2023

colorful rice crispy treats made with peeps

The Peep. People either love it or hate it. There seems to be no in between. And, for those who partake in a little Easter Peep marshmallow indulgence, one must then decide, “To eat them fresh, or to eat them stale?” That is the question. Go team stale! However you like them, this orange cardamom recipe is a fun baking project that will win even the hardest of hearts over to enjoying the Peeps.

How We Stopped Worrying and Learned to Love the Peeps

This orange cardamom recipe is a minor attempt at winning over the TABLE team to team Peep in general. There’s not a lot of marshmallow lovers around here, let alone the embracing of cute little chick and bunny shaped marshmallows coated in colored sugars. Enter Orange Cardamom Peep Crispy Treats. This recipe gives a little grown up flavor to an otherwise ultra-colorful, childish-looking treat by adding the fresh flavors of orange and the herbaceous warmth of cardamom. Kids will love them, and you may find yourself craving them, too. Still skeptical about these icons of 20h century American food culture? Don’t knock ‘em till you try ‘em.

Orange Cardamom Peep Crispy Treats

Author: Star Laliberte

Description

A more mature take on Peeps.

Ingredients

Scale

6 cups Rice Krispies Cereal, divided
4 (3-ounce) packages of Peeps (one each of yellow, pink, purple and blue)
6 tablespoons of Kerrygold salted butter, divided
2 tsp ground cardamom, divided
2 tsp orange extract, divided
Food coloring, optional

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Instructions

Remove the black eyes from all of your Peeps.
Grease an 8 or 9 inch pan with butter.
Place 1 1/2 TBSP of butter into a medium sauce pan over a medium heat.
When the butter is just melted, add 1/2 tsp of ground cardamom, 1/2 tsp of orange extract, and one color of your Peeps.
Stir continuously until the Peeps are almost completely melted.
Remove from heat and continue stirring. If you would like to intensify the color, you can add a few drops of food coloring. Note: the cardamom does alter the color slightly, so if you want the colors to be vibrant, do add food coloring. I prefer gel food coloring.
Pour in 1 1/2 cups of Rice Krispies Cereal and stir to coat.
Transfer to your greased pan. You can spread evenly in the pan and layer the next three colors. or if you move quickly enough you’ll be able to incorporate the colors into more of a tie-dye pattern being careful not to blend the colors together.
Repeat steps 3-8 with each of the three remaining colors.
Let cool for at least an hour before cutting into squares.

Recipe and Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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Peep-a-tini Cocktail

By

Keith Recker

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April 1, 2023

blue pink and yellow peeps with jolly rancher colored martini

Use two childhood favorites, Jolly Ranchers and Marshmallow Peeps, to create a colorful variety of simple, vibrant adult beverages we call the Peep-a-tini. The jury is still out with the TABLE team when it comes to eating peeps, but this is undeniably a great way to utilize the nostalgic, sugar-coated, polarizing, marshmallow peep.

The History of Peeps

For a deep dive on the history of peeps, you can read Rest in Peeps! But, the brief version is this. Peeps come from Pennsylvania’s Lehigh Valley, where Ira Born was developed machinery to automate the making of shaped marshmallows. From there, he created Peeps, little chicks with smiling faces. Who could hate that? But according to a FinanceBuzz study, Americans disagree on Peeps marshmallow candies: 25% love them and 16% hate them. Our Peep-a-tini celebrates their colorful quirkiness and unique (if polarizing) flavor.

Peep-a-tini Cocktail

Author: Keith Recker