Paczki (SOURCE: Wikipedia/Wikimedia Commons)

Seen on a friend’s Facebook wall: “A proper paczki is NOT a stinkin’ donut. And the folks who try and pass them off here should be hung out to dry in a Polish neighborhood.”

Paczki, or sometimes paczke or pounchki, is pronounced PONECH-kee. A paczki is a sugary and fried Polish treat traditionally served on Fat Tuesday. It’s a big hit in Polish-American neighborhoods, particularly those in the Midwest. Continue Reading

We cut our scones in triangles and bake on a baking stone. (David Boraks/DavidsonNews.net)

Weekend breakfasts are a treat around our house, especially when nobody is traveling or out at early activities. They’re an occasion for pastries, pancakes or waffles – not to mention a good cup of coffee and a newspaper. Scones are among our favorite treats, maybe because they’re so quick and easy.

Scones are nothing more than breakfast biscuits. In a pinch, add sugar to your favorite biscuit recipe and voila! – a delicious and impressive breakfast (or tea-time) treat.

We like to vary the flavors of our scones by adding whatever’s handy. Last Sunday, they were chocolate-orange, using semisweet morsels and orange rind. Any dried fruit will add a unique twist. Currants will create a classic scone, dried blueberries can be sweet, or add dried cranberries and orange peel for a sublime combination. Continue Reading

Charlotte Craft Beer Week is March 11-20 at area restaurants, including Flatiron Kitchen + Taphouse and Brickhouse Tavern in Davidson. Meanwhile, we also have news below about upcoming events at local restaurants, and we have the winning entries in a  Sunday soupfest that benefited the Serenity House last weekend. Continue Reading

Risotto can be a backdrop for a variety of flavors and add-ins.

By SHELLEY RIGGER
DavidsonNews.net

Risotto has a reputation as a lot of work, but it’s actually not that hard to make. And given how delicious and versatile this creamy rice-based dish can be, it’s worth the effort. Risotto can a versatile backdrop for many different flavorings.
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Local farmers Cassie Parsons and Natalie Veres and their Grateful Growers Farm will be featured in a segment tonight (Wednesday) on UNC-TV’s “North Carolina Now” program. Meanwhile, if you’ve got a good chili recipe, consider entering it in Davidson College Presbyterian Church’s upcoming 2nd annual Chili Cook-Off on Feb. 27. Details about those happenings below, as well as restaurant news: the debut of Kilwin’s confectionary and ice cream shop in Birkdale, Latitude 36, which has replaced Midtown Sundries in Cornelius, and a reminder that tonight is a “Wine Wednesday” at Flatiron Kitchen + Taphouse in Davidson. Continue Reading

Mary Jane Leach

Mary Jane Leach says she will step down this spring as market manager at the Davidson Farmer’s Market, which she has help build over the past few years into one of the region’s most popular weekend markets. The market’s board has formed a hiring committee and will begin a search in March for someone to take over from Ms. Leach in May.

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