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Cape Gazette
Lewes, Delaware
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August 29, 1997     Cape Gazette
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August 29, 1997
 

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64 - CAPE GAZETTE, Friday, August 29 - September 4, 1997 FO()D & DRINK Try some new twists as pumpkins begin to peak in Sussex By Roxann Stockman-Moore School is starting and Fall will soon follow and with them comes the autumn crops, with pumpkins at the top of the list. Pumpkins are beginning to peak and should last through the end of October, possibly to mid Novem- ber. During this time of year, area flesh vegetable markets become enchanted lands that spruce up their stands by making vegetable characters. This can be fun for most of the family. Elmer's Market on Route 18/404 between Georgetown and Bridgeville; and Elmer's Market, on Route 16 between Ellendale and Greenwood, are the most pop- ular around Sussex County for their vegetable characters. Most people think of pumpkin pies or jack-o-lanterns, but what about pumpkin cake, cookies or even soup? Don't turn the page yet - give these different but good recipes a try. Below are some recipes shared by Phyllis Zitvogel of Bridgeville. She has cooked down her own pumpkin mash for years. Fresh Pumpkin Mash Cut a pumpkin in half and remove all the seeds and strings. Cut pumpkin into wedges like a cantaloupe and peel outside off. Cut the wedges into one to two- inch chunks. In a large pot place a half-inch to an inch of water then add pump- kin. Cook over medium heat until fork tender. Mash with a potato masher then place in a food processor or blender until smooth. Store pumpkin mash in air tight freezer containers. Most recipes use two cups of pumpkin, but check your favorites for storage sizes. Homemade Pumpkin Pie 2 eggs, slightly beaten 314 cup sugar 1-1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. allspice 1/4 tsp. cloves 1/2 tsp. salt 2 cups pumpkin 3 Tbs. molasses Continued on page 65 Dennis Fomey photo Dogfish Head beer makes debut in Cape May Sam Calagione prepares to shove off from the public beach in Lewes on Sunday, Aug. 24 with the first six pack of Dogfish Head Shelter Pale Ale distributed to the New Jersey market. Shown with him (l-r) are Bob Bun-is, Tom Draper (Sam's father-in-law) and Capt. H.D. Parsons. Parsons followed Calagione across in the Restless Lady for safety purposes. Calugione made the fifteen nautical mile crossing in four and a half hours, according to Parsons, and delivered the first bottles of Lewes-brewed beer to Whaler's Cove at North Cape May. During the cross- ing Calagione ate fresh fruit for fast energy along with Gatorade to keep his body fluids prop- erly charged. For companionship, he listened to tapes including Vic Chesnutt, Bruce Spring- steen's Nebraska, the Police and the Wild Colonials. "The Wild Colonials are going to perform at Dogfish Head in Rehoboth on SepL 1," said Calagione as he put his headphones on. The ves- sel he rowed across in is an 18 foot scull that he built through the winter months before this summer. Once at Whaler's Cove in North Cape May, Calagione conducted a beer tasting and information session. Pizza reigns at the beach: here's a dessert recipe "Of all the pizza joints in this beach town, why did you pick mine?" I asked my nephew Char- lie. He responded, "Because I am getting down to the wire." School, he meant. Just a few days away. Then he has to face the grueling life of academics, school lunches and homework included, not to mention getting on the bus early in the morning. In just a few days, he must go to "orientation." For kindergarten, that is. So, he decided to do what most smart kids would do: visit his aunt for his summer blowout on junk food. Aunts let you eat ice cream for breakfast and wash down the vitamins (mothers send) with soda. Aunts think milk means choco- late milk and gum is a good way to brush your teeth. (Sorry, Dr. Jones, but true). Day 1 starts with Gatorade and pizza and more pizza. When asked what he wanted for dinner, Charlie said pizza, and "I don't care if the pepperoni is frozen." (Even though I have not consumed any of this, a box of Tagamet HB 200 would not help the way I feel. What do you want on your Tomb- stone?) So pizza it is, but I go to the Captain's Table for carry-out FOCUS ON FOOD Anne Gr;zham for myself. As Margaret, one of the bartenders, is handing me my carryout, I ask her if she has any chocolate milk. She looks at me as though I have lost my marbles. I explain that my nephew is in town. With relief written all over her face, she says, "Great. I thought you had given up white wine for chocolate milk." I assured her that was not the case. So one night the pizza comes from Grotto's and the next night from Nicola's. I know people who drive for hours for a Grotto's piz- for a crate of half-baked Nicobo- lis. Not for five year olds, but for some, there are other pizzas at the beach. Cloud 9 has a wonderful collection which sports pine nuts, basil, sun-dried tomatoes, shrimp and sausages. One with a salad makes an excellent dinner. But do not try to convince Charlie. Pizza, of course, is whatever you want. These days you can get a designer crust at the grocery, toss it in the freezer, and on a night when you're in a rush or don't know what you want, top it with your favorite collection. It's an easy dinner and actually contains all the required food groups. Here's quite an interesting dessert pizza from the Flavors of Cape Henlopen cookbook: Fruit Pizza Crust: 1/2 cup margarine 1/2 cup Crisco 1 cup fructose or 1 1/2 cup sugar 2 eggs 2 2/3 cups flour 1/4 teaspoon salt za. And I know visitors who will - 2teaspoons cream of tartar discard some of their belongings 1 teaspoon baking soda in order to make room in the car Blend all the ingredients into a ball. Spread out on greased pizza pan and bake at 400 degrees for 8- 10 minutes. Spread: 2-8 oz. packages softened cream cheese 1 cup powdered sugar Combine cream cheese and sug- ar, spread on cool crust. Toppings: Strawberries, blueberries, or raspberries, bananas, fresh pineapple, Mandarin oranges, peaches, kiwi, grapes, raisins. Use all or any of fruits in combina- tion. Glaze: 2 cups fruit juice 4 Tablespoons cornstarch 2/3 cup fructose or 1 cup sugar 1 teaspoon vanilla Mix all the ingredients and cook slowly until thickened. Allow to cool, and drizzle over fruit. Refrig- erate before serving. With just days togo before kids have to start eating nutritious school lunches, Charlie has informed me that he wants to go to the same fast food place every day for lunch, not because he likes the food, but because they are passing out good toys with their fun meals. Fun meals for adults are another matter entirely. Charlie's friend Sammy Lee at the ripe old age of three went to dinner with her par- ents the other night and when asked if she wanted a beverage, responded to the waitress: "My father would like a Jack Daniel's please." The crabs should be happy that Charlie is here. They are not in danger. Pizza, hot dogs, chocolate milk, chips, ice-cream and fun meals soon will be placed on the United States Department of Agri- culture's endangered species list. The good news is (Dr. Jones) that he does brush after every meal. Unfortunately, he forgot his tooth- paste and EdgehiU does not carry "Sesame Street." He declared mine too strong, (even though Howdy Doody swears by it.). So he settled for one that is poultry-flavored and recommend- ed by one of my dogs. Hey, that's the closest he will get to chicken on this trip. I think there is hope though. Charlie told me that on spring break from kindergarten he thought he might visit Jupiter, Sat- urn and Pluto. Then he added, "I think I will ask my mother to pack a lunch."