Sorry to start off the year with a loss, but John Spoto decided to close the downtown West Palm Spoto’s Oyster Bar. Having spent many a lunch hour supping on the clam chowder or one of the fish dishes at the 11-year-old casual spot within eyesight of the water, I’m sad to see this turn of events. John Spoto is even more dismayed.

Spoto said it was all about the economy.  ”Economics first (duh)! Our concept was not working for dinner downtown. Fewer people were visiting Spoto’s downtown at night, and, in our business, dinner is the most important meal period. I would be speculating on the reasons– however, the most obvious is our menu did not fit the current market conditions in that location.”

New eateries with lower prices have moved into downtown recently. They’ve torn up the roads again, and the fact is, diners aren’t spending so much or so often eating out.

Still, Spoto’s was one of the ones that took a chance on a downtown rebirth over a decade ago, and became a neighborhood spot that attracted diners from both sides of the bridges. Spoto gets kudos for his run there.

He said they were able to find work for every manager, and most of the hourly staff over the season, though the timing for closing on Christmas Eve was unfortunate. They are selling the lease, which includes a liquor license, he said.

Plans are for him to focus on honing the business at the PGA locations for Spoto’s Oyster Bar and Bluepoint Lounge, and the Oakwood Grill.

He wanted guests of the downtown Spoto’s to know, however, he appreciated their patronage over the last decade. “We appreciate the opportunity you have given us to do what we love — to serve you.”

Figs Opens at Macy’s

Pretty-boy and celeb chef Todd English has opened, Fig’s, a bistro/cafe at the Gardens mall in partnership with Macy’s. He’s one of their Culinary Council members — chefs and other food people who have partnered with the department store to sell name-brand items, or open cafes within their stores.

For those who don’t follow the chef circuit, English is as much known for his good looks (he was on one of People Magazine’s list of 50 Most Beautiful People) as his Mediterranean foods.

He started in the late ’80s with Olives, a Mediterranean-Middle Eastern restaurant in Charlestown, Mass. and won acclaim from the James Beard Awards as first a Rising Star chef, then Best Chef in the Northeast, 1994. He’s opened in Las Vegas, New York City and Orlando (Blue Zoo is his spot at Disney’s The Dolphin hotel); he did TV and has written cookbooks.

Figs here is a nice cafe atmosphere, dim lighting — easy on the eyes after coming from the bright lights of Macy’s. The menu is large with options for meal salads (we liked the warm bacon and spinach with bacon vinaigrette), small-plate appetizers, soups (friends have raved about the tomato soup), entrees, or pasta and pizzas; costs run $8-$10 for salads and starters, $11-$18.75 for entrees and pizzas. Beer and wine is available; there’s a take-out menu, as well. 

Service is friendly and efficient; our take-out order was prepared quickly.

Lunch and dinner is served; enter on the west side of Macy’s after hours, through the patio area where outside dining is available.

Fig’s at Macy’s

• Gardens mall, 3107 PGA Blvd., Palm Beach Gardens
• 561-775-2384
• Open: 11-4 daily for lunch; dinner, 4-10 p.m. Sunday through Thursday; 4-11 p.m. Friday-Saturday.

Slow Fish at 3030 Ocean

Chef Dean Max with a fresh catch

Chef Dean Max of 3030 Ocean in Fort Lauderdale will be cooking a number of seafood dishes and demonstrating sustainable seafood and ocean ecology for the Glades-to-Coast chapter of Slow Food. A five-course menu is planned for the group’s next Slow Food dinner Jan. 15.

 Slow Food, the organization that supports traditional and artisanal food, farmers, and cooks around the world, began in 1986 in Italy as a protest against a planned McDonald’s on the revered Spanish Steps in Rome. A movement to change food production practices, revive traditional foods and re-educate diners about their food sources began.

Chapters soon spread around the world. The American branch of the organization is working to preserve a number of heritage foods in North America through education, by showcasing them at dinners and encouraging farmers to grow heirloom crops and harvest them responsibly, and to raise animals in ways that protect the integrity of the species, and benefit the earth at the same time.

The Fort Lauderdale seafood event will be the local chapter’s second dinner; a number of other events are planned.

The group’s first dinner was held at Cafe Boulud in Palm Beach in November, where chef Zach Bell dazzled diners with a “locavore” menu featuring foods produced mostly in and around South Florida. Indian River grapefruit from Palm Beach Groves in Lantana, tomatoes from Heirloom Tomatoes in Lake Worth, salads made from Swank Farms produce, a Mote Marine aquacultured sturgeon and pasture-raised lamb from Deep Creek Ranch near Daytona were some of the ingredients and farms represented.

As of this writing, the actual Slow Fish dinner menu was still being built; check back and when it’s available, it will be posted here.

• What: Slow Fish Dinner with Chef Dean Max
• Where: 3030 Ocean, 3030 Holiday Dr., Fort Lauderdale
• When: Jan. 15, 6:30 p.m. reception; 7:30 p.m. dinner
• Cost: $125 per person; all inclusive with $25 going to Slow Foods Glades to Coast Chapter
• Contact: For reservations or information, call (954) 765-3030

To submit news items for the EatBeat column, email Jan@JanNorris.com with “EatBeat” in the subject line.

I dutifully did just that, inviting a few friends over to help them prosper as well. I made some extra dishes – corn pudding, sweet potatoes and a ham to go with the meal, and my almost-famous cupcakes for dessert. (Vanilla-peppermint, and Serious chocolate.) We’re going to be rich, if the empty plates were any indication.

But chili elsewhere

Carly and Adam Steinhoff

Beans of a different sort were happening across town.

Adam and Carly Steinhoff, part of my sort-of-adopted family (I’m the eccentric near-cousin), host a chili cook-off at their West Palm Beach home on New Year’s Day. It started three years ago, Adam said.

“We’re always looking for a reason to have people over, and we figured the only way to get them over on New Year’s Day was to feed them.”

He got the idea for a chili cookoff from a cooking magazine that I swore I wouldn’t name. He’d rather not be associated with a cooking magazine and this one in particular. The first cook-off was a success, so it’s now a growing tradition.

Kids judge chili

Adam’s sibling Matt Steinhoff won the first two cook-offs, which is judged by neighborhood kids who have no shame in stuffing the ballot box. Voting early and often is the mantra with these youngsters, who, despite their somewhat uneducated palates, take their jobs very seriously. They don’t know what’s in the chili, nor could they make it, but they sure know what they like.

I was asked this year to drop in and be an honorary judge. The eight pots presented by family and guests were markedly different. Some were sweet, some hot and spicy, some bland and more stew-like. Most held to the tomato-chili powder-bean-meat method; there weren’t too many surprises such as gator, armadillo or frogleg chili I’ve encountered at some chili judgings (thankfully!). Nobody was trying to prove their manhood with fire-breathing heat, either.

Going for a Triple Crown

The incumbent Matt went for a celebrity endorsement this year, though, in his bid for three wins in a row. The sibling rivalry is keen where the chili is concerned. Matt starts in the late summer plotting his entry. So he was scouting for an unusual chili when he caught one being made on TV.

This year’s moose chili is directly from the recipe box of (drumroll here) Gov. Sarah Palin of Alaska. 

Alaska Gov. Sarah Palin

 ”I was watching one of those morning shows, I guess it was the Today show, and Sarah Palin was on it, making chili and talking to Matt Lauer. The minute I saw it, I said ‘That’s it! That’s going to be my chili this year!’”

He wrote to the governor who was, of course, just coming off the campaign trail but still in afterglow. A request for chili for a cook-off? No problem!! I’m sure if he had been a fat-cat Republican willing to contribute to the 2012 campaign, he might even have persuaded Palin to come down and give the pot a stir. Instead, he got an actual autographed (to him, name misspelled) now iconic photo of Palin-in-Red. (Or is it really Tina Fey?)

Matt had one problem with the fairly simple recipe: Where to get the moose for this chili? (He claims the recipe called for helicopter-hunted moose.)

After shopping around online, he found it at the local Gander Mountain Outdoor Store. (For those who like roast beast, or wild beasts in their chili, this store carries a variety of frozen meats and poultry such as venison, quail moose, buffalo, boar etc.) 

I have to say that the Palin’s moosemeat chili gave Matt’s sister-in-law a run for her money - er, ah, bragging rights. (I’ll spring for a real trophy for you kids next year. In the shape of a bean, maybe; a moose one would cost too much.)

Carly’s chili had a distinct flavor — I could taste the subtle beer — yet it was totally balanced with the heat, spices and vegetables. It had a great texture, too - not too stewy or runny, and not so thick, either. Matt’s, while very good, wasn’t quite as balanced, and though I prefer chunks of meat like the moose in his chili (that’s the cowboy way), I prefer a little more chili flavor and a touch of heat or spice. Carly got all of those right.

Carly Steinhoff and her winning chili

She says this was a vegetarian chili recipe she got online, to which she added meats and did other tweaking: bacon, ground sirloin and chuck stew meat). The chipotle added a touch of smokiness that gave this chili its depth. I’m not usually a fan of kidney beans in chili (chili beans are smaller and less mealy), but they were a secondary player with all the other ingredients. Though too spicy for some, it won me over, and the neighborhood kids agreed it was tops. (A side note: Her bloody Marys were darn good, too.)

Matt came in a close second, and Matt’s mom Lila made it a Steinhoff sweep, coming in third with a simple ground beef and bean chili that satisfied all those who don’t like their bowl o’ red at all spicy.

Good job, to all the entrants — anyone who can cook a pot of chili on New Year’s morning gets gold stars from me.

Carly Steinhoff’s Winning Chili

• 1 (14.5 oz) can stewed tomatoes, chopped
  2 cans original Ro-Tel tomatoes
  1 (6 oz.) can tomato paste
  1 carrot, sliced
  1 large onion, diced
  2 stalks celery, chopped
  1/4 cup white wine
  1 bottle (12 oz.) beer
  1 teaspoon crushed red pepper flakes
  2 teaspoon crushed chipotle pepper flakes
  1/2 cup green bell pepper, chopped
  1/2 cup bottled steak sauce (A-1 or Heinz 57)
  5 slices bacon
  1 pound ground sirloin
  1 pound stew meat, cut into bite sized pieces
  1 package chili seasoning mix (I used Carol Shelby’s)
  1 tablespoons chili powder
  2 teaspoons ground cumin
  1 (15 oz.) can kidney beans, drained
  1 (15 oz.) can black beans, drained
  1 tablespoons chopped fresh Italian parsley
  1 tablespoon chopped fresh cilantro

In a large pot over medium-low heat, combine tomatoes (stewed and Ro-Tel), tomato paste, carrot, onion, celery, wine, pepper flakes (red and chipotle) and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crispy. Remove to paper towels. Cook ground beef and stew meat in bacon drippings until brown, drain.
Stir beer, beef, chili seasoning mix, chili powder, cumin, and bacon into tomato mixture. I simmered for several hours.
Stir in beans, parsley, and cilantro. Heat through and serve.

A Sweet Tradition

In France, Epiphany is celebrated with a family gathering that features the Galette du Rois — cake of kings, or King’s Cake. I love the tradition that accompanies the serving of the cake, into which is baked a tiny porcelain figurine — sometimes a baby, but today, any small item (even a bean).

Thomas, the French baker at Le Petit Pain in Lantana, FL, explained the cake and how it’s eaten.

Galette du rois

“It’s a puff pastry, top and bottom,” he said. “The filling is one-third custard, and two-thirds almond cream.” This is known as frangipane - similar to a marzipan, but lighter.

The round cake is baked with a small trinket inside, he says. He pulled out a box of beautifully painted porcelain birds no larger than a quarter. One would be baked

into each galette he makes for tomorrow.

“The tradition is, the youngest one in the family goes under the table. The cake is then cut into the number of pieces you have as guests. The child under the table tells the mother who gets each piece as she slices – the child can’t see the slice, so they don’t know gets the charm.”

A gold paper crown is given to the one who receives the piece of cake with the charm inside — and they are “king” for the day.

Thomas says the cake, while traditional for Epiphany, is usually sold and served the Sunday before Epiphany and eaten after church. “My son was the king this year,” he said, laughing. His 3-year-old son and wife live in Marseille and he travels to see them.

“Of course, the cake is so good, many people eat it for 12 days. My grandparents called and said they had been eating it for a week now,” he said. “It’s very good.”

(He will be selling two sizes of galette du rois — the small, serving up to five, is $14.99 and the large, for up to eight or nine, is $18.99.)

The Quaff — Lamb’s Wool

In England, they eat a type of layered fruitcake for Epiphany. Then, after the blessing of the house by special chalk or pencil, they drink a cup of punch called Lamb’s Wool — a cider or sweet ale made with spices and poured over a bowl of roasted apples. Some farmers would bless their apple trees this day,  by spilling a little of the ale around the roots.

A Caribbean Party

The Puerto Ricans in South Florida, along with Cubans, Bahamians, Panamanians, Dominicans, West Indians, and others from around the Caribbean will celebrate Three Kings Day with a huge parade, and big party that involves full-blown street dancing and eating.

Puerto Ricans eat their national dish — mofongo. It’s mashed plantains, made with sofrito (garlic, olive oil, chopped onions sometimes, or herbs), formed into balls or tall mounds, stuffed with a number of fillings such as chicken, beans, shredded pork or shrimp. A broth is served around it - usually made with some tomatoes and a little pepper. It’s a hearty a delicious dish.

Irish Women’s Little Christmas

Epiphany is called Little Christmas (Nollaig na mBan)  in Ireland, and particularly in County Cork, the women celebrate. It’s the day supposedly their spouses give them the day off from housekeeping and cooking. The pubs are filled with women going out with their girlfriends and partying to celebrate this day of freedom.

Jan, I have been “roasting” chestnuts every since they came into season here in St. Louis. I have the chestnut knife, I buy as fresh as I can get chestnuts and I bake them in the oven. My quandary is this: Besides scoring them with the knife (I do an “x” cut) and placing them in the oven (I have tried other ways to roast them and found the oven method best) can you think of any simple way to season them up?

Jan answers:

Wish I had a fireplace here (useful as wheels on a fish) just so I could roast chestnuts and cook popcorn over the flames. It sounds so romantic.

So OK, you use the oven. Said to be the best method anyway — just remember to stir them once during cooking. This helps to pull the nutmeat evenly away from its shell and prevents charring on one side.

On to seasoning: Purists dip them in a little dish of salt, if anything. I’d use a sprinkle of sea salt, but would gild this lily by sprinkling them with olive oil before roasting (I prefer Grecian olive oil for oven work), and then sprinkling with some sea salt once peeled.

For a sweet treat instead, peel them, and while warm, drizzle (lightly - don’t drench) with pure maple syrup, Tupelo honey, or a mix of brown sugar and a bit of butter.

Buche de Noel/ photo from Betty Crocker

A chestnut puree, made with sugar, is used in the traditional Christmas “log” cake — Buche de Noel. This chocolate cake, made in jellyroll style, is rolled up after being spread with a chestnut puree, frosted with dark chocolate and then scored with fork tines to make it look like a real log. To complete it, cooks make little meringue mushrooms to set atop it, sometimes adding a piped holly leaf and berries. It’s a true labor of love and creativity — and serious tradition. You can get a version made with a non-traditional coffee buttercream filling at RecipeGoldmine.com - a great site for a number of recipes.

Sandie Cohen

After reading about the unusual latkes that take top honors at the Morse Geriatric Center Latke Cook-off, one of my readers, Sandie Cohen of Hollywood, FL, wrote to say hers are the very best “traditional” latkes around.

She shared her recipe for these crispy potato pancakes, and tips for making them. Jan’s note: Don’t make substitutions until after you try these as written.

Here you go:
Grandie’s Latkes

• 6 medium potatoes
  1 medium yellow onion
  2 eggs - see notes
  1 teaspoon salt
  1/4 to 1/2 cup matzo meal
  Peanut oil for frying — see notes
• For serving: sour cream or applesauce

Peel and grate the potatoes. Squeeze out all liquid and place grated potatoes in large mixing bowl.
Grate the onion and combine with the potatoes. Combine the eggs and salt and stir into potato mixture.
Add 1/4 cup matzo meal and stir all ingredients together until the mixture is blended and smooth.
(Add more matzo meal if needed.) The mixture is perfect if it is thick… but still pourable.

Heat peanut oil to a depth of 1/8-inch in a cast iron skillet over medium-high heat. Drop a full, heaping tablespoon of the batter into the oil, flatten into a pancake (approximately 1/4-inch thick), and fry until the edges are slightly golden brown. Flip the latke with a slotted spatula and brown the other side.
Lift the fully cooked latke out of the pan and drain well on paper towels or brown paper. Repeat with remainder of batter, replenishing oil as needed in pan and adjusting temperature so pancakes do not burn.
Allow latkes to cool slightly before serving.
Serve with applesauce or sour cream. “We prefer the storebought organic applesauce or a homemade variety,” Cohen writes.

Notes: The latke batter can be made in a food processor with excellent results.
The latkes are best eaten when they are almost too hot to eat and fresh out of the fry pan! However, they can be made earlier in the day or the day prior, refrigerated, and reheated — place on cookie sheet, uncovered, and heat in a 375 oven to re-crisp.
For those who are cholesterol conscious, 4 egg whites can be substituted for the 2 whole eggs.
Peanut oil is the preferred oil, as it adds a unique flavor to the latkes and it can be brought to a very high frying temperature without burning.
A cast iron skillet is the secret tool for a sensational result.

Note: Events, teachers and times subject to change; call venue and confirm information in advance. To have your event published on this web site at no charge, see instructions at end of this calendar.

Week of Jan. 5:

Publix Apron’s Cooking School, 5050 Champion Blvd., Boca Raton. For information or reservations, call 561-994-4883 or www.publix.com/aprons/schools/Boca/Home.do

• Monday, Jan. 5: Hands-on class - Basic Knife Skills; 6 p.m., $50
• Tuesday, Jan. 6: Hands-on class - Practical Dinners for Winter; 6 p.m., $40
• Wednesday, Jan. 7: Hands-on class - Crawl Before You Cook; 6 p.m., $35
• Thursday, Jan. 8: Demo technique class - Winter Comfort Foods; 6:30 p.m., $40
• Friday, Jan. 9: Demo technique class - Celebrity Chef: Delgrosso Family; 6:30 p.m., $40
• Saturday, Jan. 10: Hands-on class - Soups for the Soul; 11 a.m., $35
• Saturday, Jan. 10: Hands-on class - Dim Sum; 6 p.m., $40

 Robb & Stucky Culinary Center, 4001 Design Center Dr., Palm each Gardens. Call (866) 206-3840. 

• Tuesday, Jan. 6: Demo technique class - National Soup Month: Ladle Resolutions; 6-8 p.m., $40.
• Thursday, Jan. 8: Demo technique class - Salads as a Meal; 6-8 p.m., $40.

Editor’s note: The date and time of the following event was changed by organizers after the item was listed. The following is now correct:

Book Signing by Daniel Boulud — Saturday, Jan. 10: Chef Daniel Boulud will host a book signing from noon to 1 p.m. at Café Boulud at the Brazilian Court. The chef will sign any of his six cookbooks and visit with guests. Café Boulud, 301 Australian Ave, Palm Beach; 561-655-6060 for more information.

  Week of Jan 12:

Publix Apron’s Cooking School, 5050 Champion Blvd., Boca Raton. For information or reservations, call 561-994-4883 or www.publix.com/aprons/schools/Boca/Home.do

• Monday, Jan. 12: Hands-on class - The Basics of Culinary - First of a six-part series; 10 a.m., $300
• Monday, Jan. 12: Hands-on class - The Basics of Culinary - First of a six-part series; 6 p.m., $300
• Tuesday, Jan. 13: Hands-on class - Old School Meets New School; 6 p.m., $35
• Wednesday, Jan. 14: Talk of the Town - Demo technique class: 3030 Ocean - Dean James Max; 6:30 p.m., $40
• Thursday, Jan. 15: Demo technique class - Light the Fuse; 6:30 p.m., $40
• Friday, Jan. 16: Demo technique class - Floribbean; 6:30 p.m., $40

Robb & Stucky Culinary Center, 4001 Design Center Dr., Palm Beach Gardens. Call (866) 206-3840.

• Tuesday, Jan. 13: Demo technique class - Pizza, Pasta & More!; 6-8 p.m., $40.
• Thursday, Jan. 15: Demo technique class - Beef; 6-8 p.m., $50.
• Saturday, Jan. 17: Ladies Night Out - Dining Al Fresco; Join Chef Christian for an evening showcasing recipes perfect for entertaining outdoors during the refreshing Florida winter weather. $10 of each ticket sold will be donated to the Florida Resource Center for Women & Children. 7-10 p.m., $65.

Slow Food Fish Dinner, Thursday, Jan. 15: Glades-to-Coast chapter of Slow Foods presents a dinner of sustainable seafood at 3030 Ocean, with Chef Dean Max. Champagne reception begins at 6:30; dinner with wines follows. $125 per person, all inclusive, with $25 going to the Slow Foods organization. 3030 Ocean, at 3030 Holiday Dr., Fort Lauderdale. Call 954-765-3030.

AREA GREEN MARKETS:

Area greenmarkets run through spring; check with the markets in spring to verify closing dates. 

            Saturday markets:

• West Palm Beach Green Market, 8 a.m.-1 p.m. Saturdays, at Second Street and Narcissus Avenue. Variety of raw and prepared foods, plants and gift items. Free parking in Banyan Street Garage during market hours. Runs through April. Call: (561) 822-1515. Web: www.wpb.org/greenmarket. 

• Delray GreenMarket, 8 a.m.-1 p.m., Saturdays through May 16, Pineapple Grove on N.E. Second Avenue, just east of Old School Square in the parking lot, Delray Beach. Cupcakes, foods, animal treats, plants, more. Call: (561) 276-7511. www.delraycra.org. 

• Boca Raton GreenMarket, 8 a.m. - 1 p.m. Saturdays through April/May, South Federal Highway in the southwest parking lot of Royal Palm Plaza. Parking is located adjacent to the GreenMarket vendor site. Call: (561) 358-6875. 

• Fort Pierce Market, 8 a.m.-noon, Saturdays at East Orange Avenue along the waterway (Melody Lane and Riverside Drive). Call: (772) 940-1145. 

• Boynton Beach - Ocean Avenue Green Market, 8 a.m.-1 p.m., Saturdays until early May, the Schoolhouse Children’s Museum campus, 129 E. Ocean Ave., Boynton Beach. Market organizer Sherry Johnson is looking for new vendors to join the market including those selling baked goods, fruits, coffee, flowers and specialty foods. Call: (561) 752-8598. 

• Lake Worth - Oceanside Farmers Market at Lake Worth Beach, 8 a.m.-1 p.m., Saturday, at S. Ocean Avenue and Lake Avenue, behind John J’s restaurant, Lake Worth. Call Peter at (561) 283-5856, or e-mail: info@oceanside-farmersmarket.com. Web: www.oceanside-farmersmarket.com. 

• Pompano Beach Green Market, 8 a.m. - 1 p.m. Saturdays through April, at Flagler Avenue and N.E. First Street, Pompano Beach. For more information: http://www.pompanohistory.com/phc/market. 

• Jupiter - Abacoa Town Center Green Market, 9 a.m.-1 p.m., Saturdays, Crescent and Town Center drives in Abacoa Town Center, Jupiter. Call: (561) 756-3600. 

Sunday markets:

• Palm Beach Gardens‘ Taste Of The Gardens Green Market, 8 a.m.-1 p.m., Sundays, City Complex, Military Trail at Burns Road, Palm Beach Gardens. Call: (561) 722-6435. www.pbgfl.com.

• Stuart Market, 9 a.m.-1 p.m., Sundays, city hall parking lot, Stuart. Parking available at city hall lot. Call: (772) 528-8900.

 To have your South Florida food event listed on our EatBeat calendar, send it by email to eatbeatcalendar@gmail.com. Items are due two weeks prior to the event and must include a contact phone number.

Seven teams of administrators and workers at the center playfully compete in the potato-pancake frying contest for the “Golden Spatula” award — bragging rights, really, till next year.

The winning latke in the “best taste” category would have taken all honors — except they didn’t bother much with presentation and that counted for one-third of the score. It was perfect in all other ways, however. The fresh dill and a nice dill-mayo dipping sauce make it perfect.

Overall winner was the Black Bean latke with a cilantro dipping cream. It was actually stuffed with foods — corn, zucchini, onions — as well as black beans, and the requisite potatoes. While it didn’t score as high as

Here are the recipes, made by the team of Carmen Shell, vice president of clinical services, and Fred Sternlicht, diet tech at Morse.

Happy Hannukah to all!

Norweigan Smoked Salmon Latkes

(Lox latkes)

• 6 pounds white potatoes, cooked and mashed
• 1 dozen eggs
• 12 ounces matzo meal
• 3 cups chopped fresh dill (must be fresh dill — do not used dried)
• 1 to 2 teaspoons salt - or to taste
• 1 to 2 teaspoons pepper
• 1 pound smoked salmon, chopped
• vegetable oil for frying
• For dipping sauce:
• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 4 tablespoons chopped fresh dill
• Dash salt

Boil potatoes till tender; peel and mash. Cool. Beat 1 dozen eggs in a large bowl; stir in potatoes, dill, seasonings and salmon. Cover, and refrigerate 30 minutes or up to 4 hours before cooking.

Heat a large skillet with 1/2-inch vegetable oil coating the bottom over medium to medium-high heat. Drop a scoop of potato mixture into oil and flatten to a 3-inch pancake shape with spatula. Fry for about 90 seconds on one side or until lightly browned; flip and continue to fry till cooked through.

Note: This recipe can be halved; this recipe was for a large crowd. Pancakes, once cooked, can be cooled and frozen; pack in plastic bags with waxed paper separating pancakes. Reheat in oven on shallow pan at 350 till heated through.

She just launched her own travel blog, called InnSide Florida, and because travel dovetails with food, she’s guest blogging here once in a while.

Today, she’s got great ideas for housing winter visitors — in someone else’s house!

Here’s Mary…

The INNside Scoop on Local B&Bs

By Mary Thurwachter

Looking for a nice place to put out-of-own visitors while they’re in town visiting you?

You’re in luck! South Florida has some fine B&Bs. Here are eight to check out:

Sabal Palm House Lake Worth Photo courtesy Sabal Palm House

Sabal Palm House, Lake Worth

Like Ritz-Carlton treatment but can’t handle the price tag? Sabal Palm is the place for you! It the only Florida bed-and-breakfast from Orlando to Miami to earn AAA’s Four Diamond Award for nine consecutive years. With seven guest rooms/suites, the B&B has views of the Lake Worth Municipal Golf Course and the Intracoastal. The beach, galleries and stores, including lots of antique and collectible shops, are within walking distance. Rooms are named after artists. For details, call 561-582-1090 or see www.sabalpalmhouse.com.

Casa de Rosa, West Palm Beach

Elaine Calendrillo’s Dutch apple pancakes are legendary. But the yummy breakfasts are just one reason to stay at this four-bedroom, 1926, Tuscan-style B&B in Old Northwood. The tropical gardens are lush, the pool is inviting and hospitality is tops. For details, call 888-665-8666 or see www.casaderosa.com.

Grandview Gardens: West Palm Beach

This restored 1924 home with five guest suites in a separate building has private entrances to guest rooms, terraces, large bathrooms and a swimming pool. There’s also a two-bedroom, two-bathroom, 1925 Bermuda-style home surrounded by lush, tropical landscape and has a private garden pathway to the tropical garden,  sun deck and heated pool. Close to CityPlace, the Norton Museum and Armory Art Center, the Kravis Center and the Convention Center,  Grandview Gardens B&B is a good choice for culture-seekers. For details, call 561-833-9023 or see www.grandview-gardens.com.

Mango Inn, Lake Worth

Within walking distance of downtown shops and restaurants, the Mango Inn has seven guest rooms and a pool. Breakfast is served on the veranda overlooking the pool. The new owners are medical professionals - two nurses and a doctor - so guests are in good hands. For details, call 561-533-6900 or see www.mangoinn.com.

Sundy House, Delray Beach

Most people know of the Sundy House because of its restaurant, but there is also a B&B and natural swimming pond set in lush tropical gardens. Guest rooms have hand-painted details, original artwork, fine bed linens and natural themes reflecting the lush landscape. A separate cottage has a fireplace and Jacuzzi. For details, call 561-272-5678 or see www.sundyhouse.com.

Crane’s Beach House, Delray Beach

The tiki bar at this inn, just a block from the beach,  has become a popular weekend hangout, but the B&B itself is a hit, too. Each room is unique and guests love the cool pool. For details, call 866-372-7263 or see  www.cranesbeachhouse.com.

Hibiscus House, Old Northwood, West Palm Beach

This B&B was built in 1922 by Mayor David Dunkle during the Florida land boom. It’s West Palm Beach’s first B&B and it has a nice little pool and a fabulous gourmet breakfast. For details, call 561-863-5633 or see www.hibiscushouse.com.

Hibiscus House Downtown, West Palm Beach

A block from CityPlace and within walking distance of The Convention Center and The Kravis Center,  this cozy two-home inn has a reputation for good breakfasts and the trolley stops right in front of the place. For details, call 561-833-8171 or see www.hibiscushousedowntown.com.

Mary Thurwachter writes about Florida inns at INNsideFlorida.com.

My parents were nog-heads and couldn’t get enough of the stuff. They made it for years from scratch for their blow-it-all-out Christmas Eve open house. They’d serve up gallons of the creamy, thick yellow liquid laced with serious bourbon. We would fill a punch bowl several times over as guests dipped into it again and again - and finally scraped the last of it by around 2 a.m. A can of nutmeg stood at the ready.

I never was interested in it, so don’t have their recipe. It’s a good bet they didn’t have one to begin with.

Years later, eggnog would return to my life. The former publisher now twice removed of The Palm Beach Post, Tom Giuffrida, loved it. I served a spiked version at a newsroom party one year without asking permission - ignorance is bliss where HR is concerned. Nobody said much except, “Wow! This is great!” I heard later HR had their fair share of it, and maybe that’s why I caught no flak.

Every year, I published recipes for eggnog in the food section. The most requested one, and Giuffrida’s favorite, came from my friend fellow food writer, Rob Kasper, who writes a column for the Baltimore Sun.

Rob and I had a blast judging the National Chicken Cook-off together one year and I told him of the publisher’s love for that eggnog recipe. He said he reprinted it every year - to ward off all the “I lost the recipe - can you help me immediately! calls” . It was the second most-requested holiday recipe I ever published; the overnight sausage-egg casserole for Christmas Day was No. 1.

I’m printing it here because I think it’s perfectly fine to drink eggnog through New Year’s. Or in my case, through February, when I take down the Christmas tree. (It takes way too long to put up to throw it out after only a week or so.)

Note the million-proof nog that results from the generous quantity of bourbon. Best to make/drink at home, sitting down. For that reason, Rob calls it eggnog for people with nowhere to go. He doesn’t want you behind the wheel of anything  — even a lawn mower - after quaffing it.

Rob Kasper’s Eggnog For Folks Going Nowhere

Makes 8 to 10 cups

• 2 cups bourbon
• 1-1/8 cups sugar
•  6 egg yolks, beaten
•  4 cups whipping cream

Blend bourbon and sugar in a mixing bowl. Let sit overnight if you can wait. If not, don’t worry. Beat egg yolks until they approach viscous yellow bliss. Add to bourbon mixture. Mix well. Cover and let sit in refrigerator at least 2 hours. Whip cream and add to bourbon mixture. Nog starts off very creamy and becomes soupy the longer it survives.

Jan’s note: I serve this in a small punch bowl, set into a large punch bowl filled with ice. Stir it everytime you walk by the bowl; have a nutmeg grater nearby.