From the Restless Chipotle blog.
This is my (late) Real Food Real Quick recipe for this week. How much easier can it get?
We love it when we hear from loyal customers using our products in easy recipes for special family celebrations! That’s just what Ellen Ingber did! She posted the following on our facebook page:
We also thank you, Ellen. Loyal customers such as you are treasured by us at Fischer & Wieser!
Food Matters: Fischer & Wieser share a taste of Fredericksburg history, recipes in new book
Did you know that one of the country’s largest gourmet food companies started as a roadside fruit stand?
It’s a tale that Mark Wieser has told countless times. His parents planted a peach orchard near Fredericksburg just before the Great Depression, and by the time Mark had taken over the orchard, he knew that he wanted to sell more than peaches, so he opened a roadside stand to help with sales.
Like many growers in the area, Mark Wieser also hired local schoolkids to help pick the peaches, and one of the students, Case Fischer, had the vision to help grow the business to the corporation it is now, says John DeMers, who teamed with Fischer and Wieser to write “Fischer & Wieser’s Fredericksburg Flavors: Recipes from the heart of the Texas Hill Country,” (Bright Sky Press, $24.95) a new cookbook that also helps tell the story behind the company’s long history.
“Their entire enterprise grew from a roadside food stand,” he says, and the company’s success is tied to the “magical combination” of Wieser’s experience in farming and food and Fischer’s vision for a gourmet foods company that was almost unheard of at the time.
Homemade jams and jellies are all the rage now, but to understand just how far ahead of the curve they’ve been on so many levels, DeMers points to the company’s URL: jelly.com. “Can you imagine having to call at 7 a.m. on the first day of the Internet to get that?” says DeMers, the author of almost 40 books and host of the weekly food radio show Delicious Mischief, which airs in Austin at 10 a.m. Saturdays on Talk 1370AM.
DeMers says that when looking at the impact of the company, you can’t discount the company’s award-winning raspberry chipotle sauce, which remains one of its bestsellers. “They are considered the fathers of chipotle. That sauce really put them on the map,” he says.
Most of the recipes in the cookbook call for Fischer & Wieser products, but a number of the dishes come from fellow food businesses in the Hill Country, including chef Rebecca Rather, who recently opened the Pink Pig, Becker Vineyards and the Fredericksburg Brewing Co.
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From Huppie Mama
I was so happy to try another product from Fischer & Wieser after reviewing their delicious Roasted Raspberry Chipotle Sauce and Whole Lemon & Fig Marmalade. This time, I got to sample the Garlic & Basil Spaghetti Sauce from the Mom’s Pasta Sauce collection. Usually I make my own tomato sauce from scratch, so I was a bit skeptical. I was instantly impressed!! This sauce is truly delicious. Unlike most jar sauces, you can actually see pieces of fresh basil leaves and garlic cloves. It tastes like sauce that has been simmering on a stovetop all day long, straight from the jar. This sauce would be great for homemade pizzas, pasta, and chicken parmigiana. Rather than using it straight from the jar, I wanted to show my readers a way to jazz up this sauce. Check out this recipe!
Chicken Penne a la Vodka
From My Table
We at My Table are book people, naturally. So we’re happy to tell you about 11 recently published local food books and cookbooks. From national cookbooks that include our local favorites to local writers who are celebrating food cultures from other countries, we’ve collected a few titles here at the office over the past several months and were more than happy to dive right in. You should dive in, too.
Fredericksburg Flavors: Recipes from the Heart of the Texas Hill Country
By Case D. Fischer & Mark Wieser with John DeMers
Who among us does not know of Fredericksburg’s Das Peach Haus and Fischer & Wieser? Almost 200 pages of recipes use Fischer & Wieser products.
From Mrs. Happy Homemaker.
I love pork roasts. I love how you can put just about any flavor on it, and it just partners with it so well.
I make a lot of pork roasts for everyday meals, Sunday dinners, & special occasions. I always have one in the freezer ready to go because I purchase a lot of whole pork loins, and then have my local butcher slice it into individual roasts (and pork chops ) for me. Huge money saver! Continue reading
When you’re having a little shindig at your place and looking for some really different munchies with which to entice your guests, set out a bowl of this vibrantly unique and zingy little salsa made from Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®. It’s guaranteed to stir up a conversation or two.
Prep Time: 15 minutes
Chill Time: 2 hours
2 cups canned Mandarin orange segments, well drained and roughly chopped
1 small red onion, diced
1 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1/3 cup freshly squeezed lime juice
1 bunch cilantro, leaves and tender stems chopped
4 chile pequins (more or less to taste)
Corn tortilla chips
Combine all ingredients in a medium–sized bowl and stir to blend well. Refrigerate until ready to serve. Transfer salsa into serving bowl and serve alongside a basket of corn tortilla chips. Makes about 3 1/2 cups.
From the SIMPLE moms
With kids back at school and homework, soccer practice, and birthday parties in full swing, it’s not hard to see why so many families rely on microwave dinners during the week. Fischer & Wieser wants to inspire families to make a meal that they can prepare and eat together to celebrate National Chicken Month. Paired with chicken, Fischer & Wieser’s delicious gourmet sauces make a home-cooked meal that is packed with flavor and nutrition and takes about the same amount of time to prepare as the time it takes to watch one episode of your favorite sitcom. Continue reading
From MySA.com by Jessica Elizarraras.
Case D. Fischer and Mark Wieser admit their first foray into publishing was at least 20 years in the making.
“It was something we were always thinking about in the back of our heads,” Fischer says.
“Fredericksburg Flavors” (Bright Sky Press, $24.95), the first book by the sauce masters written with John DeMers, hit shelves this fall. It contains more than 125 recipes that use their gourmet products in appetizers, entrées and desserts. Continue reading