Lake County chef shares recipes in her new cookbook
Submitted by Communication-Strategies Group
Chef Carrie Schloss recently presented a demonstration for local foodies looking for outdoor dining and picnic recipes at the Ela Public Library in Lake Zurich.
The event showcased recipes from her new cookbook, "The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends." The book includes 130 recipes, which Schloss wrote with the home cook in mind, replacing refined sugar with a variety of honeys to keep the recipes healthier.
Schloss also presented tips on what to take to a backyard picnic or a gala Ravinia event; in that spirit, three of the recipes at the demo can be left out for up to four hours.
Chef Carrie lives in Wilmette and attended Kendall college. She now works as a personal chef and culinary consultant. She has developed recipes for "Let's Dish," a cooking show on the Live Well television network, and for the past six years, she has taught cooking classes for children and adults at The Kids' Table, Now We're Cookin', and nonprofit organizations such as Common Threads, Purple Asparagus, and Chicago Lights Urban Farm.
She received the 2018 cookbook of the year award by the Midwest Independent Publishing Association and has been featured in The Washington Post.
"The Asheville Bee Charmer Cookbook" is available at The Book Stall in Winnetka, at Amazon, and at Ashevillebeecharmer.com.
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Curried Chicken Salad
Makes four servings
1-2 pieces of cooked chicken (breast or thigh), chopped into ½ inch cubes (2 cups)
¼ large red onion, chopped into ¼-inch cubes (1/2 cup)
1 mango, peeled and chopped into ¼-inch cubes (1 cup)
½ cup raisins
½ cup salted cashews, roughly chopped
½ cup mayonnaise
3 tablespoons lime juice
2 teaspoons basswood honey
2 tablespoons Madras curry powder
1 teaspoon ground ginger
1 teaspoon Aleppo pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a medium bowl, combine the chicken, onion, mango, raisins, and cashews; set aside.
In a small bowl, whisk together the mayonnaise, lime juice, honey, curry powder, ginger, Aleppo pepper, salt and black pepper.
Pour the curry mixture over the chicken mixture and stir gently to combine.
Refrigerate for at least 30 minutes before serving. Store leftover salad in an airtight container in the refrigerator for 3-4 days.
• Reprinted with permission from "The Asheville Bee Charmer Cookbook" by Carrie Schloss, Agate Surrey, 2017