Heavy Table Hot Five: May 5-11

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Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email editor@heavytable.com.

shepherd-song-banner-ad-horiz-3The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.

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James Norton / Heavy Table

James Norton / Heavy Table

1-new - one - hot fiveChamoy Croquette from Travail’s Spotlight Dinner
Last week was our first visit to a Travail Spotlight dinner, but after the insanely entertaining and remarkably consistent cooking and on-point service, it certainly won’t be our last. There were plenty of highlights at this Mexican-inspired feast by Chef Benjamin Feltmann (everything from bold chicken mole to a house-made choco taco dessert to a fried grasshopper), but the most remarkable of all might have been a fried sphere containing brined fruit known as chamoy. Like the relishes of Savory Sweet (see item 4), chamoy presents a full arsenal of flavor: sweet, tart, salty, and spicy in equal measures. This croquette was 100 pounds of gusto in a 2-ounce package.
[Debuting on the Hot Five | Submitted by James Norton]

James Norton / Heavy Table

James Norton / Heavy Table

2-new - two - hot fiveANZAC Cookie from Baker’s Field
The coconut oat cookie known as the ANZAC biscuit commemorates Australia and New Zealand’s participation in the First World War. It’s also delicious — subtle, nutty, mellow, and excellent with coffee or tea. We tried our first one at the Baker’s Field pop-up sale at the Food Building last weekend.
[Debuting on the Hot Five | Submitted by James Norton]

Paige Didora / Heavy Table

Paige Didora / Heavy Table

3-new - three hot fiveRamp Frittata at L’etoile du Nord
Ramp season is upon us, and the frittata at L’étoile du Nord in Bayport features them beautifully. The dish is made to order, rather than being reheated by the slice, and uses apples, parsnips, and gruyère cheese as well as ramps. Strong coffee and two sunny patios make the trip worth it.
[Debuting on the Hot Five | Submitted by Paige Didora]

Becca Dilley / Heavy Table

Becca Dilley / Heavy Table

4-new four hot fiveOnion Pomegranate Marmalade from Savory Sweet
The preserves featured in Savory Sweet: Simple Preserves from a Northern Kitchen have a few things in common: They’re not too sugary, they’re balanced, and they pack a flavor wallop. The Onion Pomegranate Marmalade is a terrific example. It brings together a deep, satisfying earthiness with the brightness of cider vinegar, ginger, red pepper, and pomegranate. We tried it while interviewing authors Beth Dooley and Mette Nielsen for a long story that ran yesterday.
[Last Week on the Hot Five: #2 | Submitted by James Norton]

James Norton / Heavy Table

James Norton / Heavy Table

5-new -five Lift Bridge Cowlaboration #6 (Orange Pale Ale) at Red Cow
Barely carbonated, and with a gentle undercurrent of mandarin orange, Lift Bridge’s Cowlaboration #6 beer (created with and served at Red Cow) is easy drinking in warm weather and pairs up nicely with wings or pulled pork. Although it’s pitched as an orange pale ale, the citrus and acid are quite retiring, and the smooth creaminess of the beer suggests an orange creamsicle without being pushy about it.
[Debuting on the Hot Five | Submitted by James Norton]

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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