Eat ThisDessert Turnovers at Vedge
If sweet potatoes and kraut sound like what you’ll be pairing with turkey next week, preview the combo in an entirely new way by stopping into Vedge for dessert this weekend. Dessert maestra Kate Jacoby whips candied sweet potato into a stuffing for fluffy turnovers, dusted with cinnamon and sugar and served atop a sweet version of kraut, along with a smear of lightly sweetened cream.
Jasmine Rice Pudding Rolls at Trax Restaurant & Cafe
Spring rolls are another item you’d more likely find at the beginning of a meal than at the end, but at this Ambler BYO, chef Steven Waxman stuffs the ultra thin wrappers with jasmine rice pudding and deep fries them. Sprinkled with powdered sugar and cinnamon and served with chantilly cream, the dessert is like a fresh cruller donut with a bonus filling surprise.
Do ThisPub Winter Fest Beer Launch at Wegmans
It might be worth a trip to the suburbs to try out the new beer Sly Fox has created for The Pub at Wegmans, which is set inside the upscale supermarket’s branches in Malvern, King of Prussia and Collegeville. The medium-bodied lager is available exclusively at these locations, and to celebrate the launch on Friday, 16-oz. drafts will be on offer for $2 all day. Have it for lunch and an after-meal treat, too.
Meet the Brewers at Perch Pub
Sunday brings the chance to sip more great beer while chatting with the brewmasters behind it at this Broad Street bar. “Gypsy” brewer Brian Strumke of Stillwater and “Jersey” Dan Bisogno of Sixpoint will be hanging out before they head to a Conor Oberst concert across the street at the Kimmel Center, and special flights of their brews will be available for $6 from 5-8 PM.
Read ThisFood from Will Vs. The Awesome Food Blogger
The blogger in question is seven-year-old Jett, who writes Tasty Sausages, quickly becoming the most popular blog among Philly’s foodie crowd. At Chris Kearse’s BYO on East Passyunk, he enjoys the food, but is somewhat perplexed by the sweet intermezzo, asking “Doesn’t dessert come after dinner, not in the middle?” Turns out it does, and he even gets dessert after dessert. Click over for more wisdom from the mouth of a (well-cultured) babe.
Over at the blog I Can Cook That, Kaitlin tackles that holiday stickler - egg nog. She adapts a recipe from the 1860s that uses pumpkin purée, and finds a way to make the historical measurements work (how much is a “wine-sized glass of milk,” exactly?). Check out the step-by-step instructions, with photos, and make this year’s batch of nog better than ever.