pecans were featured in the December issue of Martha Stewart
love their food and drink during the holidays. A well-stocked pantry
in preparation for the party season should include a goodly supply of
the following locally produced goodies. Each will lend pizzazz to a
festive gathering of friends or for simply snuggling up in front of
the blazing fireplace. Be assured that Santa loves such a selection of
munchies and drinks while on his rounds. With this on a chimney-side
snack platter and beverage tray, a gracious homeowner is sure to
All That and
A Bag O Chips
W75N865 Tower Ave.
Stacy Wilke and
her husband, Steve, make tortilla chips in different flavors that are
sold at the Cedarburg Piggly Wiggly and at area festivals. Production
is done after-hours at a local restaurant. The chips are gluten free,
except for the seasoning, which includes lime and salt, cinnamon
sugar, pepper supreme and seasoning salt. Strawberry, apple harvest
and peppermint are seasonal touches.
1906 W. Saint Paul Ave.(414) 344-3050
Aina hey and ho, ho, ho, you betcha! Holiday in Milwaukee means
getting pickled ... with pickled polish sausage, turkey gizzards,
asparagus and onioned eggs all laid out for Santa’s midnight
snacking. Let’s not forget that the Jolly Ole North Pole Boy also
loves his fancy boneless and bone-in pickled pork hocks and hog
knuckles, as well as Nova Scotia herring in sour cream sauce. Bay View
Packing was established in 1923, with five generations of Liebners in
the heritage lineup, using recipes that date from the firm’s
beginning. For stocking up on these stocking stuffers, store hours are
from 7 a.m. to 4:30 p.m. Monday through Friday.
3950 N. Holton St.(414) 426-6380
Scott Buer’s Bolzano Artisan Meats has brought back the lost art of
dry curing, using locally raised heirloom hogs for its salamis.
Bolzano is based in Milwaukee’s Riverwest neighborhood, in what was
once a dairy and then a distillery. Try Bolzano’s seasonal
FiggyPuddin’ salami, a sweet/savory pairing of prosciutto and melon,
mixed with dried figs that play up a sweet and salty balance along
with its subtle touch of cocoa. For a special holiday gift, treat your
special person to a Charcuterie School On-The-Go, Friday, Dec. 21, at
the Outpost Natural Foods on Capitol Drive. Cost is $20.
1025 E. Locust St.
original Ma (Lena Baensch) is long departed, her Baensch Food Products
Co., a division of Wild Foods Inc., still packs premium Atlantic
herring, caught in the wild waters off Nova Scotia. Founded in 1932,
the company has been at its current location since 1945 and remains a
staple on most Milwaukee holiday tables. Ma’s was purchased by the
irrepressible Kim Wall in 1999. She still uses the original family
recipes for the company’s herring pieces marinated in wine sauce or
sour cream and chive sauce. Baensch Foods is a member of the National
Fisheries Institute and is kosher certified through the Chicago
gourmet hot fudge topping and toffee pieces
3840 N. Fratney St.
(414) 964-7327; (888) 287-5350
generations of Burkes have worked for more than 70 years on a glorious
array of gourmet chocolate confections. Their Grandmother Reilly line
of toffees is worth shoveling snow on Christmas Eve, especially if the
milk chocolate cashew variety awaits. For the dedicated chocoholic on
your gift list, how about presenting him/her with a 10-pound pail of
Burke’s gourmet hot fudge topping. If those lords a-leaping can’t
wait for the ritual unwrapping of presents, rush them to the company
store, open from 10 a.m. to 5 p.m. Monday through Friday and from 11
a.m. to 3 p.m. Saturday.
622 N. Water St.
Burke launched her line of gourmet food items in 1975, just as her
fifth youngster was about to be born. Her Mount Mary College degrees
in chemistry and home economics were pluses in initially developing a
savory marinade in small batches for friends and home use, eventually
evolving into what seemed to be tanker truckloads for the mass market.
Next came a Bloody Mary cocktail mix, creamy garlic dressing and
shortbread cookies in chocolate chip, rosemary and plain varieties
that are bite-sized perfect for even the tiniest of Santa’s elves.
Plus, Burke’s milk or dark chocolatey "Murtles" candies
make for a magnificent munch of chewy caramel and pecans while
wassailing. Look for her online recipes, where you can also place an
Feldner started as the early morning baker at a co-op more than 15
years ago, and was most recently the executive editor for
tasteofhome.com. She secured her master’s in library and information
science from the University of Illinois with an emphasis on culinary
collections and food research, which has helped her eat her way
through 10 countries. Feldner’s latest tome, "A Cook’s
Journey to Japan," makes a perfect holiday companion gift for her
dynamite-spiced Georgia pecans. These snazzy snacks are found at Larry’s
Brown Deer Market, Grasch’s in Brookfield, and other local and
national outlets. To learn the spicy side of life, Feldner apprenticed
with the Penzeys, Milwaukee’s condiment czars.
time means beverage time in Milwaukee, with its ever-growing
range of locally produced beers at boutique breweries and brew
pubs. Plus, there’s the area’s burgeoning presence of
distilled products, all perfect enough to produce a comfortable
Santa is watching with his list of who’s naughty and nice,
616 W. Virginia St.
Guy Rehorst is constantly turning out new products, augmenting
his original gin and vodka selections with absinthe, whiskey and
brandy. His latest batch of seasonal spirits is made with
distilled Lakefront Pumpkin Lager, aged in bourbon barrels and
bottled at 90 proof. It’s great as an Old Fashioned base or
with cider. Featured in most of the city’s best eateries and
taverns, Great Lakes also has a snug little bar and shop at its
2132 E. Bennett Ave.
Erica Zdroik created their divine Spanish sangria after months
of testing at home, sampling and trying again. Finally, they
were satisfied with the concentrated blend of Cabernet franc as
a base wine, complemented with punchy citrus flavors, partnering
with an Algoma winery. Think romance when dining at Di Carlo
Trattoria & Pizzeria in Oak Creek or when purchasing a
bottle (or two) at Ray’s Wine & Spirits, Outpost Natural
Foods and other outlets.
Custom Bottling Co.
W23921 Paul Road, Pewaukee
owner Tom Maas developed his RumChata liqueur from a delightful
marriage of rice, sugar, cinnamon, vanilla, Caribbean rum and
sweet dairy cream secured from a dairy in Neenah. It can be
served straight up, slightly chilled on the rocks, mixed in with
coffee or even used to make an extra-special cupcake. The drink
was launched in 2009 by Maas, who worked on a Shawano County
farm as a kid, then for Jim Beam after graduating from the
University of Wisconsin.