Drinking deep of beer loreYou may think college students...


September 26, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Drinking deep of beer lore

You may think college students know everything there is to know about beer, but there's a professor at Goucher who knows more -- in fact, Bob Welch, Goucher dean of students, along with Doug Fuller, will be teaching a beer-tasting seminar as part of the college's continuing education courses.

The course, aimed at folks who are "interested in beers that really taste great," will be held from 7:30 p.m. to 9:30 p.m. October 14 and 21. Topics include what makes the difference between various types of beers, and there will be samples, including samples of home-brewed beer. Cost is $50 per person, and enrollees must be 21 or older. To register, or for more information, call Goucher's Office of Continuing Studies, (410) 337-6200.

"Apples" and "Potatoes" are the latest two releases in Collins Publishers "Country Garden Cookbook" series. "Apples," by New York chef Christopher Idone, has more than three dozen recipes for fresh apple dishes, and includes tips and information on varieties. "Potatoes," by San Francisco food consultant Maggie Waldron, has three dozen recipes plus tips and other information.

The small-scale books are beautifully photographed, a feast for the eyes as well as for the palate. Each is $19.95, and they're just getting to bookstores now.

5) Here's a sample recipe from "Apples":

Apple brown betty

Serves 6

12 tablespoons (1 1/2 sticks) butter

3 cups fresh bread crumbs, approximately

6 firm apples (such as Courtland, Winesap, Northern Spy), peeled, cored and sliced very thin

10 ounces red currant jelly

2 ounces dry sherry

whipped cream for serving, optional

Heat the over to 375 degrees.

Generously butter a 5-cup loaf pan. Dust the bottom of the pan with 1/8 -inch thickness of bread crumbs. Cover the bread crumbs with bits of shaved butter. Top with a layer of apples, slightly overlapping. Spread a thin layer of currant jelly over apples. Repeat the layering again. When you have reached the third layer of apples, press the apples down and continue to fill the pan in this order, pressing down on each apple layer before continuing. You should have five layers of apples when you get to the top.

Cover with foil and bake 15 minutes. Remove the foil and continue to bake for 40 minutes (30 minutes if using a soft apple). Sprinkle the sherry over the top and continue to bake 5 minutes, or until the top is golden and the apples can be pierced easily with a sharp knife. Cool and serve warm with whipped cream, if desired.

There's a certain kind of food lover who enjoys seeing food lovingly prepared, not necessarily by him- or herself. For these people, there are TV cooking shows, which often offer travelogues and social commentary, as well as food lore and absolutely no calories.

Of course, the food shows are also expert lessons in how to prepare and serve food. A gift for chocoholics and calorie-counters alike is a new series on the Learning Channel. Beginning tomorrow, renowned Williamsburg chef Marcel Desaulniers will guide viewers through the preparation of some of his astounding chocolate confections, based on his book "Death by Chocolate" (Rizzoli, 1992, $25). Recipes include deep dark chocolate fudge cookies and Chocolate Devastation. The show will air from 8 p.m. to 8:30 p.m. and again from 11 p.m. to 11:30 p.m. (Consult local cable listings.) Isn't the 20th century great? Microwaves and VCRs, mobile phones and voice mail, and now -- jumbo-size Ziploc freezer bags. The bags, which measure 15 5/8 inches by 13 inches, are big enough to hold a whole pie or loaf of bread, a small turkey or a casserole. The bags come 10 to a box at a suggested retail price of $2.39 to $2.79.

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