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Archive | May 2nd, 2010

Hispanic Chamber Welcomes New World Wine & Food Festival

Hispanic Chamber Welcomes New World Wine & Food Festival

A ribbon-cutting ceremony Thursday announced the New World Wine & Food Festival's joining of the Hispanic Chamber of Commerce. Suzanne Taranto, executive director of the NWWFF, stands next to Hispanic Chamber of Commerce member Joshua Hernandez. Chef Johnny Hernandez is far right and chef Jason Dady, a board member of the NWWFF, is in back, center.

The New World Wine & Food Festival was introduced as a new member of the San Antonio Hispanic Chamber of Commerce Thursday evening.  The ribbon-cutting ceremony at Restaurant Insignia, downtown at the Fairmount Hotel, was light hearted. But the two entities made serious statements of dedication to supporting cultural and artistic endeavors in San Antonio.

Suzanne Taranto, executive director of the NWWFF, did the ribbon-cutting honors with an enormous pair of scissors, while HCC president and CEO Ramiro Cavazos, other officers and members of the chamber looked on.

Taranto also presented HCC member, chef Johnny Hernandez, with a San Pasqual Award for his contribution to the community and his willingness to help and promote others in the trade. Hernandez, who soon will open his new restaurant, La Gloria, on the grounds of the Pearl Brewery, is also chairman of the Best of Mexico event at the NWWFF.

The festival is May 12-16. For more information go to www.nwwff.org.

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Raspberry Crumble with Oatmeal-Almond Topping

Raspberry Crumble with Oatmeal-Almond Topping

A thick topping of oatmeal, almonds and butter make this crumble almost like cobbler.

If you’ve picked up fresh berries at the farmers market or have gone to the Hill Country to pick your own, this is a quick and really good way to use them.  Top this dessert with vanilla or sweet cream ice cream (Amy’s in the Quarry sells some that’s really good), but it’s fine warm from the oven, without embellishment.

Raspberry Crumble with Oatmeal-Almond Topping

1 quart fresh raspberries or a mixture of blackberries and raspberries (see note)
1 1/4 cups sugar, or more to taste, divided use
1/2 cup flour, divided use
1/2 teaspoon salt, divided use
1 teaspoon ground cinnamon, divided use
1 (2.25-ounce) packet slivered almonds or pecans, or a mixture; (2.25 ounces nuts is about 1/3 cup)
2 cups rolled oats
1 teaspoon almond extract
6 tablespoons cold butter, cut in slices

Preheat oven to 350 degrees. Wash raspberries and drain well. Put in a large bowl. Put in 2/3 cup of the sugar and 1/4 cup of the flour, plus 1/4 teaspoon of the salt and 1/2 teaspoon of the cinnamon. Toss gently to mix well.

Note: You can use frozen berries, the crumble will just take a little longer to bake.

In another bowl mix the remaining sugar and salt, the remaining 1/4-cup flour and 1/2 teaspoon cinnamon together well. In a small food processor briefly chop the almonds and/or pecans. Add nuts and oats to the bowl with the sugar and flour.  Sprinkle in the almond extract. Work in the butter with your fingers or a pastry cutter, making sure it is well-distributed.

Take about a half-cup of the oatmeal mixture and toss it with the sugared berries.

Pour the berries into a baking dish. Put the crumble on top and press it down just a little. Put crumble in the oven. Bake until the berries are bubbling and the crust is lightly browned. About 30-40 minutes for fresh berries, an hour for frozen.

Makes 8 servings

From Bonnie Walker

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