Granted, signs of fall abound. Trees are starting to turn, kids are back in school, and summer’s death nell, Labor Day, came and went. But summer parties in Wisconsin continue. The fun won’t run inside until the first snows fall. Check out Wisconsin Travel for a list of all the outdoor, fall festivals that are still to come throughout Wisconsin.
This weekend, on Sep. 12, gourmet food and drink enthusiasts will gather in New Glarus, WI for the ‘Bounty of Green County’. The festival will be a gourmand’s dream; spread across the beautiful grounds of the New Glarus Brewing Co. and over-looking the town of New Glarus, artisan booth after booth will offer samples of locally-made cheeses, chocolates, bakery breads, sausages, candies, and desserts. You know the party will be grand because they’ll be lots of beer flowing from The New Glarus Brewery. Don’t just spot the Spotted Cow Ale, drink it too.
And don’t worry that this is a Wisconsin-orgy weekend. The Bounty of Green County is a highly educational event. As you eat and drink you can discuss the intricacies of cheese-making, beer-brewing, sausage-meistering, baking, and dairy farming with the Wisconsinites who passionately produce these gourmet foods. Get tips for your own cooking, watch cooking demonstrations, find out how the beer’s brewed, and discover which beers to pair with which cheeses. (To qualify as a Wisconsin gourmet this pairing knowledge is required.)
Yes, they’ll be live music throughout the day, and then a culmination of events with the evening’s ‘Feast’. Get tickets now for a multi-course dinner featuring artisanal foods created in Green County and prepared by gourmet chefs. Think of the feast as a fall kick-off. With this much great food available so close by, we’ll be set for winter.
Meanwhile, summer isn’t over in my garden; I’m still harvesting zucchini. Click on “Continue reading…” for a new recipe for zucchini bread. This one has chocolate in it!
This recipe for chocolate zucchini nut bread came from the cookbook Encore Wisconsin. Author Grace Howaniec traveled the state of Wisconsin to find the signature dishes served at Wisconsin’s best restaurants. And best doesn’t mean fancy; some of the finest cooking is found in out-of-the way diners along the road. Howaniec’s cookbook is as much a Wisconsin culinary travel guide as cookbook. So if you’re planning to tour Wisconsin and want great food along the way, pack this book.
Howaniec found this chocolate zucchini nut bread at The Inn At Cedar Crossing in Sturgeon Bay, WI. She writes, “I’ve always had a theory about cookbooks. Namely, that one good new zucchini recipe could sell an entire cookbook. Here’s a zucchini recipe from Pastry Chef Jeanne Demers that testers and families loved. See if you don’t agree.”
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups grated zucchini (not peeled)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 ounces unsweetened chocolate, melted
- 1 cup chopped nuts
- 2/3 cup semisweet chocolate chips
In a large mixing bowl, combine eggs, sugar, oil, and vanilla until well blended, about 1 1/2 minutes. Add zucchini and melted chocolate; stir to blend. Set aside.
Whisk together flour, baking soda, salt, and cinnamon. Add dry ingredients, nuts, and chocolate chips; stir only enough to blend in dry ingredients.
Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake in a preheated 350 degree oven for about 60 – 70 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool until just slightly warm to touch, about 1 hour. Wrap in plastic wrap; store in refrigerator.
I think that this chocolate zucchini nut bread is so sweet and rich that with a dollop of whipped cream or a spoon of ice cream it could easily make a delicious dessert.
Click on the pictures to take you to two other zucchini bread recipes I like.