Opulent Entertaining: Beyond Beet Salad: Cakes!

So Easy, Thanksgiving with

real food winter 2009

A Feast Fit For the Tsars American Roots So Good Surprising Italian Flair

WINTER 2009

EDS
ALL PROCE ses
a
from purch ine
ga z
of this ma
will go to

ORANGE-RICOTTA
LIDIA POUND CAKE WITH
MARMALADE GLAZE

BASTIANICH PAGE 39

EASY&
Shockingly
volume 5 number 4

Practical Talk
with Italy’s
Julia Child
04 $1.99

EXQUISITE Tips & Tricks for Smarter, Happier Cooking

 Sendik’s Food Market
welcome

Grocer of the Year!

Open 7 a.m. – 9 p.m. daily
Elm Grove
13425 W. Watertown Plank Rd.
Elm Grove, WI 53122
(262) 784-9525

T
Franklin he rewards associated with being As a company, we fully understand
5200 W. Rawson Ave.
Franklin, WI 53132 the local family grocer are numer- where the credit for these accomplish-
(414) 817-9525 ous: Helping a customer find an ments lies. We know that organizations
Germantown item on their list or assisting them to such as Sendik’s exist when a group of
N112W15800 Mequon Rd. their car; watching a shy, young associate people comes together to accomplish
Germantown, WI 53022
(262) 250-9525 mature into a young adult ready to tackle something that they could not accom-
Grafton
the world; and being part of the commu- plish by themselves. As the owners of
2195 1st Ave. nities that we serve. Plus, repeat customers Sendik’s, we feel very privileged to
Grafton, WI 53024 are, among other things, recognition of lead an exceptional team of dedicated
(262) 376-9525
a job well done, helping to make what people who have come together to
Greenfield we do so satisfying. In addition to these create the best grocery shopping expe-
7901 W. Layton Ave.
Greenfield, WI 53220 internal rewards, Sendik’s has recently rience—period. Indeed, the credit for
(414) 329-9525 been honored with two awards from receiving these two awards goes to all of
Mequon outside our organization. the associates and customers that make
10930 N. Port Washington Rd. At their annual banquet held in Mil- Sendik’s such a special place.
Mequon, WI 53092
(262) 241-9525 waukee in September, the Wisconsin We hope you enjoy this issue of
Wauwatosa
Grocer’s Association named Sendik’s Sendik’s Real Food. As in the past, all
8616 W. North Ave. “Grocer of the Year.” The award is espe- proceeds from its sale will help support
Wauwatosa, WI 53226 cially prestigious because it comes from our charitable partner, which is Midwest
(414) 456-9525
our peers, our fellow grocers from around Athletes Against Childhood Cancer
Whitefish Bay the state. Additionally, on November 19, (MACC Fund) this issue.Thank you for
500 E. Silver Spring Dr.
Whitefish Bay, WI 53217 Sendik’s will receive the Wisconsin Orga- your continued support of our organiza-
(414) 962-9525 nizational Philanthropy Award from the tion and we wish all of you a happy and
Milwaukee Chapter of the Association of healthy holiday season.
Fundraising Professionals. In both cases
we are both honored and humbled to be Sincerely,
recognized by these organizations. The Balistreri Family

www.sendiksmarket.com

Christine Holmes (left) from Penfield

Children’s Center, receives the donation
check from summer issue magazine sales.
Pictured with Margaret Harris. The Wisconsin Grocers Association honored Sendik’s with its “Grocer of the Year” award.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
what’s in store

Gluten-Free
Finds
Discover delicious options
in gluten-free foods.

By Elizabeth Raasch

I
n keeping with our tradition of customer satisfaction, Sendik’s
Food Market is proud to provide our customers with the best
in taste and healthy choices. Our stores now have gluten-free
products on the shelves in various departments—from cereal to hot
deli soups, we have researched and found the most delicious options
in gluten-free foods.We have also provided our staff with informa-
tion regarding these products in order to assist customers.
According to statistics, one in 133 people in the United States is
known to have celiac disease, the digestive disease that harms the
intestines and withholds nutrients from the body. People who have
Gluten-free
celiac disease are not able to tolerate gluten, which is found in many banana bread.
foods such as wheat, rye, and barley, but also in other products such
as medicines and vitamins. Other ingredients that can be used in
place of wheat for gluten-free choices are rice, potato starch, corn
flour, quinoa flour, flax seeds, sesame seeds, soy flour, sorghum flour, Delicious Gluten-Free
and coconut flour.
At Sendik’s we have done our part to ensure that our stores are
Foods to Try
supplied with the products needed for people who have gluten Envirokids cereal and bars
intolerance. According to Grafton store manager Tom Rappold, Van’s frozen waffles and French toast sticks
many prevalent food companies have started creating a variety of Amy’s rice crust cheese pizza
foods without the gluten protein. Some of these brands include
Nut Thin Crackers
Saz’s, General Mills, and Betty Crocker, which are all known for
their quality and taste. At Grafton, as well as the other locations, a Quinoa pastas
specific section is dedicated to these food items, making it easier for Ktoos cookies
customers to find exactly what they are looking for. Although all of
Glutino cake mixes
our stores are continually stocking new gluten-free food options,
not all of the products can fit in this section, but can be identified Bob’s Red Mill assorted ingredients for baking
by their specially marked shelf tags. Saz’s BBQ sauce
Understanding that our customers are our true business,Tom and Xochitl corn chips
his associates at Grafton have not only facilitated customers with the
Enjoy Life chocolate chips
gluten-free food products, but also with the store itself.The Grafton
store has been the meeting place for the local celiac support group. Mary’s Gone Crackers
Tom has attended these meetings to lend his support but also to get Glutino pretzel sticks
feedback on the various gluten-free food products.
Schar classic white rolls, pastas, cookies, and crackers
We are proud here at Sendik’s to offer our customers the ingre-
dients needed to keep everyone healthy! If you have questions or General Mills Chex Mix cereals
comments about any of the gluten-free food products we sell, our Betty Crocker cake, cookie, and brownie mixes
managers would love to help you with anything you need! ■

SFM  real food winter 2009

Sendik’s Food Market
wine shop
Cool Wine
Cool-climate grapes find a perfect
home on Wisconsin’s 44th Parallel.
By Marc Goodman, Sendik’s Wine and Spirits Director
C
liché but true—I think it’s pretty
“cool” that cool-climate grapes are
being grown, harvested, and made
into wine right here in Wisconsin. I recently
met with Steve Johnson and Maria Milano,
owners of Parallel 44 Winery, to talk about
cool-climate grape varieties and visit their
vineyards and Tuscan inspired winery.
Steve and Maria are both living out
their dream that began in 2005 when they
planted their vineyard in Kewaunee, Wis-
consin, just south of Green Bay. Finding
the perfect site for the winery wasn’t easy
but an old gravel pit and cornfield are now
home to cool-climate vines. Winemaker
Steve is lucky to have help from his father,
who he watched make homemade wine
while growing up. Maria also came from
a family where home wine making was an
integral part of life. She now handles the
day to day business and marketing for the
winery. They are a perfect team and look
forward to the day cool-climate grapes are
planted all over the state.
Parallel 44 isn’t the first Wisconsin winery
to grow cool-climate grapes—Wollersheim
Winery has been doing it for years. Wol-
lersheim Prairie Fumé is made from Seyval
Blanc and their Prairie du Sac and Prairie
du Sac Reserve are made with Foch, the
state’s best-known grapes.
It hasn’t been the norm for Wisconsin
wineries to use locally grown grapes. Stone’s
Throw Winery in Door County has carved
a niche using all California-grown grapes
to make their wines. At one time I tasted a
fabulous Pinot Noir they had made from a
small vineyard on their property—but there
had only been two harvests in ten years.
In Wisconsin, traditional European grapes
SFM  real food winter 2009
have a difficult time ripening—if they even
survive the winter. That vineyard was torn
out this summer and so went my hopes that
Wisconsin could make a name for itself in
the wine world. Seemingly days later, Maria
contacted me to see if I was interested in
meeting and tasting Parallel 44 wines.
The missing link between Wisconsin
becoming legitimate in its grape produc-
tion was finding grapes that could produce
quality on a yearly basis. Cool-climate
grapes have been bred to withstand our
harsh northern winters and still have the
characteristics to make exciting wine.Those
grown right here on Wisconsin’s 44th Par-
allel include: Marechal Foch, Frontenac,
Seyval Blanc, St. Croix, St. Pepin, La Crosse,
Vignoles, and Louise Swenson. And more
will show up in the near future.
It might surprise you that the 44th Par-
allel line also runs through two great wine
regions of the world—Bordeaux and Tus-
cany. To Steve’s credit he insists he’s not
trying to mimic anyone else but rather
create something new and different, that
someday people all over the world could
say tastes like a great Wisconsin wine. All
that I’ve tasted have a unique Wisconsin
essence. Like our state’s apples, cherries,
and cranberries, the wines are inherently
full flavored with zingy freshness. Parallel
44’s wines wonderfully balance sweet and
tart flavors that make them ideal food com-
panions. Steve’s motto is “A good wine is
a wine you enjoy to drink.” From visiting
their tasting room, I found many who agree.
Likewise, they’re showing a sense of place
that has always been at the core of why the
great wine regions are great—they taste like
where they come from.
Parallel 44 also makes wine sourced from
other grape growing regions around the
globe, however, I think their most exciting
wines are those made from their estate fruit
and cool-climate varietals.They are just get-
ting started and championing cool-climate
wines doesn’t come easy but both Steve and
Maria’s quiet confidence gives me hope that
they are on the right path for the future of
cool-climate grapes in Wisconsin. ■
Wines to Try
These Parallel 44 wines are on sale
($10.99 750ml) Nov. 1–Dec. 31, 2009
Seyval Blanc: A semi-dry crisp white
wine with a light medium body made
from Seyval grapes.
Vignoles: Made from 100% Vignoles
grapes, this refreshing semi-
sweet white will show off its
intense grapefruit flavors and lime
undertones, followed by a crisp finish.
Rosso: Made from 100% Marechal
Foch grapes, this medium-bodied
red has a complex array of ripe berry
flavors with a light fruity finish.
Baco Noir: This oak-aged red wine, made
from Baco Noir grapes, is a deeply
hued fruit forward wine expressing
notes of black fruit and caramel.
 Sendik’s Food Market
fun facts

Where in the world have you seen a Sendik’s shopping bag?

While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items
to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

Melissa in Cancun, Mex

ico
ebre, Spain
Bruno and Marina in Alcoc

Stephanie, MacKenzie (daughter)

and Carson in Ketchikan, Alaska

Beth on Grin r
in Montana nell Glacier at Glacier tle nea
anste in Cas
N ational Park euschwmany
ng at N r
D. You mergau, Ge
m
Obera

A Happy Se
nd
Te Puke, New ik's Customer in
Zealand

of Wight Ferry in
Julia on the Isle nd Krista on the Danube
gla River in Krems, Austria
Portsmouth, En

SFM  real food winter 2009

 Sendik’s Food Market
fun facts

entina
ires, Arg
s in Buenos A Gary in Hay River
nd Milagro in the
Lucia a Northwest Territo
ries, Canada

sseum in Rome, Italy

Roger and Lynn at the Colo
Share Your Photos
The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling
yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the
World.” (Please include your name and a few details if you wish.)

tional Park
Ed in Badlands Na
in South Dakota

@KËJEFK>8D<
;8PN@K?FLK
K?<=FF;%
Did you Know?
Reuse your Sendik’s quality paper
or plastic shopping bag and receive
a 5¢ discount for every bag.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
fresh, frugal, and fabulous
What Can I Bring?
A cost-effective yet elegant appetizer is the perfect answer for any occasion.
A
s I write this on the official first day
of fall, it’s pouring buckets outside,
contributing to my mood as I say
a melancholy goodbye to summer. We had
a great run, didn’t we? I’ll look back fondly
with dozens of memories of happy times
spent with family and friends. Lucky for
all of us, autumn in Wisconsin has been so
pleasant and mild we’ve been able to dig in
our heels a bit and eek out a little more of
that glorious summer feeling.
Lovely weather aside, time, of course,
marches on. The passing of summer and
fall is balanced by the sweet anticipation of
the season upon us. We have much to look
forward to with holiday celebrations and
sharing time-honored traditions with family
and friends.And naturally, delicious eats will
play a huge part in the festive season.
Ultimately, you will be invited to (or be
the host/hostess of) some sort of fabulous
fete this holiday season—a Thanksgiving
celebration, a holiday gathering, Christmas
Dinner, NewYear’s Eve—maybe even just an
afternoon of watching football on the “tube.”
When you’re invited, you will of course pose
the question: “What can I bring?”
That’s why I’ve decided to share these
savory Herbed Onion Tartlets with you.
The recipe is useful. It’s easy. And most
importantly, it’s delicious! In keeping with
the theme of my Fresh, Frugal, and Fabu-
lous blog, these tarts are cost-effective, yet
elegant. Sweet yellow onions are slow-
cooked to a deep golden brown, blended
with fragrant and earthy fresh sage, and
spooned into a crisp phyllo pastry cup. Plate
them on a gorgeous platter and watch them
disappear. And a bonus—the filling freezes
beautifully, so make it when you have some
time and stash it away—you’ll be so happy
to have it on hand!
Keep this recipe in your back pocket
for when you’re called upon to bring an
appetizer to a celebration. In the meantime,
I wish you the warmth, joy, and happiness
SFM  real food winter 2009
By Leah Damron
of the season, and hope you’ll enjoy some part (you should hear a gentle sizzling sound
traditions of your own! while they cook). Don’t be tempted to rush
the onions or they will burn instead of cara-
Herbed Onion Tartlets melizing!
Makes 2 dozen tarts ➥Stir in the sage or rosemary. Taste the onion
mixture and adjust the seasonings. If they
2 large yellow onions taste too sweet, add a bit more balsamic vin-
2 slices good-quality bacon, minced egar. Cool slightly; add the egg and half-and-
(It’s helpful to freeze the bacon for half. (You can freeze the filling at this point;
a few minutes, then stack the cool completely before covering and placing
slices, and mince them together) in the freezer).
1 teaspoon sugar ➥Preheat oven to 350°F. Place tart shells
1 teaspoon salt on a cookie sheet and fill shells with onion
2 teaspoons (or more) good quality mixture (I like to use a fork). Bake tarts for
balsamic vinegar 15 minutes, or until filling is set. Transfer to a
1 tablespoon chopped fresh sage or serving platter.
fresh rosemary, plus additional ➥Just a note (because I like you): Please don’t
sprigs for garnish make this filling when you’re already dressed
1 egg and ready for the holiday function you’re
¼ cup half-and-half attending. Trust me. The smell of bacon and
2 packages phyllo tart shells onions will absolutely linger on your person
until you take a shower. I don’t notice this
➥Cut the onions in half from root to tip. Peel at all in the finished product, but while the
off the skins and discard. Place the onions cut onions are cooking their smell is strong. Just
side down on your cutting surface, and cut the keepin’ it real! ■
onion in half again, root to tip
(slice off the tip and discard that
too). Begin slicing the onions
as thinly as you possibly can,
all the way down to the root
end; discard the tough end/core
piece.
➥Preheat a large, heavy skillet
over medium-high heat. Sauté
the bacon until almost crisp.
Add the onions, sugar, and salt
to the skillet. Reduce heat to
medium and cook the onions,
stirring often, until reduced by
two-thirds. Reduce the heat to
low, add the balsamic vinegar,
and continue to cook and stir
until the onions reach a deep
golden brown color—this will
take about 25 minutes and
will require patience on your
 Sendik’s Food Market
seafood

Sea Treasure
While “jumbo shrimp” may be an oxymoron, there’s no denying
the huge popularity of this little jewel of the sea.

W
ith their mild flavor and firm, depend on the size, but generally plan on ¹⁄ 3 one or two days. Cooked shrimp can be
juicy texture, it’s no wonder to ½ pound of shelled shrimp per person. refrigerated 3 to 4 days. Shrimp should
shrimp is America’s favorite Defrost shrimp either in the refrigerator always be cooked quickly—overcooking
shellfish. Not only is shrimp the most overnight or in cold water. Never defrost can easily ruin their sweet, delicate flavors.
popular shellfish, it’s also one of the most it at room temperature and it’s best not to Most shrimp cook in as little as 3 minutes.
nutritious. It’s low in saturated fat, and is also defrost them in the microwave. For the best When they turn pink and slightly opaque,
a good source of niacin, iron, phosphorus flavor and quality, use fresh shrimp within they’re done. ■
and zinc, and a very good source of protein,
vitamin B12 and selenium. Fresh shrimp are
in season from May to October but with
today’s new method of flash-freezing at sea
shrimp are not only fresher than they’ve
ever been, but enjoyable year-round.
Most of the shrimp harvested in the
United States comes from the waters of the
south Atlantic and Gulf states, with a smaller
number caught in the Pacific. While there
are more than 300 varieties of shrimp, they
can be divided into two broad classifica-
tions—warm-water shrimp and cold-water
shrimp. As a general rule, the colder the
water, the smaller and more succulent the
shrimp. The most popular types of shrimp
are brown, pink, and white. These names
refer to their general color before cooking,
however, because of a chemical change after
exposure to heat, most shrimp shells turn
pink when cooked.
Though there are slight differences in
texture and flavor, the different sizes (except
Recipe courtesy of the Texas Department of Agriculture

the miniatures) can usually be substituted

for one another in a recipe. Keep in mind,
the larger the shrimp, the larger the price
tag so if you’re going to be chopping up
the shrimp, you could get by with smaller
ones—save the showier big guys for dishes
in which they’re served whole where they’ll
draw the oohs and ahs they deserve.
In the United States, shrimp are sold by
count, which factors in the size and weight,
and packages will be labeled according to
the number per pound as well as a descrip-
tive name of the size. General size categories
are: colossal (12 or less per pound), jumbo
(16-20), extra-large (26-30), and large (31-
40). Determining how much to buy will
Red Pepper Cilantro Cocktail Sauce
Serves 4-5
2 red peppers ¼ cup finely chopped white onion
½ cup ketchup ¼ cup coarsely chopped cilantro
juice of 1 lime 1¼ pound 21-25 count Texas shrimp,
3 guajillo chilies, soaked in water peeled and deveined
to soften (see Note) salt
➥ Roast, peel, and seed red peppers. In a blender, combine red peppers, ketchup, lime
juice, and chilies and purée until smooth. Add onion and cilantro to pepper mixture.
Refrigerate. In boiling salted water, cook shrimp for 1-2 minutes until done. Drain and
chill shrimp. Serve with red pepper sauce.
➥ Note: You can substitute dried ancho, New Mexico, or California chilies for the guajillo
or use a mix.

www.sendiksmarket.com real food  SFM

Sendik’s Food Market
fruit
Relish
Cranberries
American cranberries are year-round nutritional workhorses.
D
on’t take that familiar dollop of
red cranberry sauce for granted—
that dash of color on your holiday
dinner plate is packed full of powerful
antioxidants, potassium, beta-carotene,
and vitamin C.
Cranberries contain no fat, no cholesterol,
and very little sodium, and have flavonoids
and polyphenols, which are natural com-
pounds that offer a wide range of potential
health benefits. These shiny scarlet berries
may offer a natural defense against the
development of cardiovascular disease since
they contain a greater concentration of anti-
oxidants than most fruit. Antioxidants may
reduce the harmful effects of heart disease
risk factors such as LDL “bad” cholesterol,
and since cranberries are low in sodium
and also contain potassium, they can help
maintain healthy blood pressure.
You’ve probably heard that they can play
a significant role in preventing urinary tract
infections. Emerging research also suggests
they may help reduce the risk of gum disease
by keeping certain oral bacteria from attach-
ing to teeth and gums, which could slow the
development of plaque and cavities. These
SFM 10 real food winter 2009
“anti-stick” properties may also inhibit a
bacteria associated with stomach ulcers.
This native North American fruit is avail-
able fresh from September or October to
December. Cranberries can be eaten raw,
however, since they are so very tart they give
some people a stomachache, so most people
prefer to cook them. Typically chefs coun-
teract the cranberry’s tartness by combining
them with a sweetener, or with other sweet
fruits such as apples, oranges, or other ber-
ries.While it seems like the holidays are big
for this little berry, only about 20 percent of
cranberries are consumed during this time;
most are enjoyed year-round in juice, sauces,
and chutneys or sweetened and dried.
There are certainly many ways to give
thanks for these ultra-healthy all-American
berries. Start the day with sweetened dried
cranberries added to yogurt or cereal.Whip
up a smoothie with cranberry juice cock-
tail, vanilla yogurt, and strawberries. Bake
fresh cranberries in muffins. For lunch, toss
sweetened dried cranberries in a salad or
spread cranberry sauce on a turkey or ham
sandwich. Try sweetened dried cranberries
in place of jelly in a peanut butter and jelly
sandwich. Top grilled salmon, chicken, or
pork with spicy cranberry chutney for
dinner or add dried cranberries to rice
or risotto. When it’s time for a treat, use
sweetened dried cranberries in bars, pies,
and cobblers as you would raisins. ■
Mixed Greens
with Cranberries,
Goat Cheese, and
Walnuts
Makes 6 Servings
Vinaigrette
2 tablespoons fresh lemon juice
(the juice from one lemon)
2 tablespoons 100% cranberry juice
2 tablespoons honey
4 tablespoons soft mild-flavored
goat cheese
¼ teaspoon salt
¼ teaspoon black pepper
6 tablespoons extra-virgin olive oil
Salad
9 cups mixed greens
½ cup soft goat cheese, crumbled
Recipe and photo Courtesy of the Cranberry Marketing Committee
1 cup dried cranberries
1 cup toasted, chopped walnuts
➥For the vinaigrette: Combine in a
blender the lemon juice, cranberry
juice, honey, goat cheese, salt and
pepper. Blend until smooth, then, with
the motor running, gradually add in the
olive oil.
➥The vinaigrette can be stored in an
airtight container in the refrigerator for
2-3 days.
➥For the salad: Preheat oven to 350°F.
Toast chopped walnuts on a shallow
baking dish for 8-10 minutes.
➥A few minutes before you want to
serve the salad, in a large serving bowl
toss the greens with the vinaigrette.
Garnish with the cranberries, toasted
walnuts, and crumbled goat cheese.

Giving Cheese
a Sweet Side
Pair savory cheese with a dollop of sweet-tart jam
for a classic marriage of flavors.
C
heddar cheese with apple pie is an
American classic, but why? We talked
to Laura Werlin, author of several
books including The All American Cheese and
Wine Book and Cheese Essentials, and she told
us that the habit of pairing savory cheese with
sweet accompaniments like jams, honeys, or
chutneys gives you the classic savory and
sweet contrast that people love in dishes such
as ham with pineapple or duck with orange
sauce. Want to try this for yourself?
You don’t want
to just plop a dab
of the same jelly
you use on toast
atop cheese; there
are a few guidelines
you’ll want to keep
in mind. In gen-
eral, the milder the
cheese, the milder
the accompaniment
should be, and the
saltier the cheese, the
sweeter the accom-
paniment.
“The main thing
to keep in mind: less
is more,” notes Wer-
lin.“A sweet accom-
paniment goes a
long way…don’t go overboard or the jam
will overpower.” And avoid anything super
Recipe courtesy of Laura Werlin
sweet or super spicy, which can overwhelm
the cheese.
Laura Werlin offers these suggestions:
Blue cheese: Saltiness is the common
element you’re pairing against with all varieties
in the blue category. Most contrast charmingly
with anything sweet, especially fig jam and
honey. Chutney has a lot going on but mango
or a not-too-spicy plum one might go well. “I
never get tired of blue cheese and honey, par-
ticularly with a little dessert wine,” says Werlin.
Blue cheese and fig jam is another favorite.
Brie: A tangy/tart and sweet quality is the
key for Brie. Try a rhubarb compote or rhu-
barb jam, tart cherry jam, or apricot.
Cheddar: With younger cheddar try an
onion jam, which is sweet and savory. For aged
varieties, chutney, such as mango, is a classic.
You can get away with a variety of different
berry jams and most other chutneys as long
as it isn’t too spicy.
Chèvre: This fresh goat cheese has an
affinity with dried apricots, which are not as
sweet as some other fruits.
Gouda: Try onion jam with younger vari-
eties. Apple butter and aged Gouda are really
nice together.Also try lingonberry jam, which
is not as sweet as some other fruits.
Gruyère: “…truly one of the best cheeses
in the world, I think,” says Werlin. Try sweet
cherry jam.
Manchego: A classic quince paste has
an inherent tartness that works well. Apricot
would go well too.
Parmigiano-Reggiano: This is sweeter
on the palate than you would think, notes
Werlin, so sweeter dark fruits, such as cherry
or plum jam, a sweeter fig jam, or plum
Mostarda would go well.
Swiss: Cherry is a natural accompaniment.
Taleggio: Sweetened strawberry jam can
work and Mostarda’s hot/sweet flavors work
well with stronger cheese. (Also with aged
cheddar).
And what’s a go-to jam or chutney that can
pair well with many different types of cheese?
Fig or onion jam.
Reverse the ratio of that apple pie and
cheddar combo by making cheese the focus
with just a dollop of sweet-tart and you have
yourself a delicious appetizer or snack. ■
www.sendiksmarket.com real food 11 SFM
Sendik’s Food Market
deli
Dried Fig Cherry
Compote
Makes 4 cups or
32 two-tablespoon servings
to serve 12 or more
This easy to make compote from
the classic book Laura Werlin’s
Cheese Essentials (Stewart, Tabori
& Chang 2007) is great with a
variety of cheese. Try soft, washed-
rind cheese, such as Cowgirl
Creamery Red Hawk, Alsatian
Munster, Taleggio, or for a milder
flavor, Brie cheese or Camembert.
(You will end up with more com-
pote than you need for one wheel
of cheese—it will last about two
months in the refrigerator.)
2½ cups water
1½ cups sugar
¹⁄3 cup fresh lemon juice (juice
from about 1 large lemon)
12 ounces dried Black Mission
figs (2½ cups), stemmed
and quartered
4½ ounces dried tart cherries (if
you can, stay away from
the pre-sweetened style)
1 wheel (about 12 ounces)
semi-soft cheese cut into
1-ounce pieces
➥In a medium-size saucepan,
combine all ingredients except the
cheese. Bring to a simmer over
medium-high heat until the sugar is
dissolved. Reduce the heat to medi-
um and simmer, stirring occasionally,
until fruit is tender and juices are
reduced to a medium-thick syrup,
75-90 minutes. You should end up
with about ½ cup of liquid. The liquid
will still seem soupy but it will gel as
the mixture cools. Let cool to room
temperature. (If you make the jam in
advance and refrigerate it, bring to
room temperature before serving.)
➥To serve, place a wedge of
cheese on its side on each of 12
individual serving plates. Place
a dollop of compote next to the
cheese and serve. Alternatively, put
the cheese on a platter and a bowl
of the compote on the side and let
people help themselves.
Sendik’s Food Market
community support

The MACC Fund

Three decades of hope through research.

T
he MACC Fund, Midwest Athletes
Against Childhood Cancer, Inc. was
created in 1976. A diagnosis of leu-
kemia for two-year-old Brett Doucette, the
son of Karen and colorful Milwaukee Bucks
broadcaster Eddie, served as the inspiration
for the fund, which helps children with
cancer and blood disorders such as sickle
cell anemia and aplastic anemia.The MACC
Fund’s first success story, Brett is married
and living in Arizona.
celebrations, even though they may never
have known the child.
It is easy to help the MACC Fund. You
can ride a bike, hit a golf ball, attend a fash-
ion show, watch a basketball game or a tele-
vised auction, volunteer, sponsor an event,
participate in an event, or simply make a
Upcoming Programs
and Events
donation. Special events of every size and
description have provided a good time for
a good cause for 33 years. Regardless of the
occasion, the MACC Fund affords people
of all ages a chance to provide a lifesaving
Gift of Hope to children with cancer and
blood disorders. ■
Cancer patient Emilie on the
shoulders of her
dad Erich.

Since the MACC Fund began on the Mid-November

Milwaukee Arena floor in 1976—during
the retirement ceremony for Jon McGlock-
lin’s number 14 jersey—the MACC Fund
has contributed $34 million to research
(with long-term commitments taking that
total to $40 million). During this time,
the overall cure rate for childhood cancer
has risen from 20 percent to 80 percent.
These are impressive statistics to be sure,
but more importantly, they represent the
lives of children.
The MACC Fund supports scientific
research at the Medical College of Wiscon-
sin in the six-story MACC Fund Research
Center, and at the University of Wisconsin’s
Paul P. Carbone Cancer Centers in the
MACC Fund Pediatric Cancer Research
Wing of the Wisconsin Institutes for Medi-
cal Research. Clinical, translational research
is conducted in the MACC Fund Center for
Cancer and Blood Disorders at Children’s
Hospital of Wisconsin.
Research provides hope to a child. Rou-
tine things are anything but routine for a
child who is fighting cancer or a blood
disorder. Homecomings, proms, and gradu-
ations are all a cause for celebration of the
highest proportion. The people who have
supported the MACC Fund throughout the
past 33 years have all played a role in these
TODAY’S TMJ4 MACC*Star on sale at
the eight Balistreri’s Sendik’s Markets,
Quality Candy Stores, and Buddy Squirrel
Nut Shoppes ($10).
November 27–December 27
Candy Cane Lane in West Allis—
celebrating 25 years of Sharing Christmas.
December 12
The annual TODAY’S TMJ4 Sports
Auction 4 MACC live Noon–2p.m.
Throughout the season
Grafton High School Basketball Team’s
Hoops Helping MACC.
February 19, 2010
The ADAMM (Automobile Dealers
Association of Mega Milwaukee) Auto
Show Charity Ball.
February 28
• Women for MACC Pasta Fest at Serb
Hall on Milwaukee’s south side.
• Ridin’ for Research—indoor cycling for
two to six hours at South Milwaukee
High School.
Date TBD
• Milwaukee Ale House Brewfest in the
historic Third Ward.
Please visit www.maccfund.org or call
414-456-5830 for more information or to
make a donation.

SFM 12 real food winter 2009