Spooky Sips

 What's a party without drinks? It's scary to think which is why you should have some fun libations at your Halloween party. They can be cocktails or mocktails. Just make sure they have an element of creepy fun.

The question most party throwers ask is to go totally alcohol or add a few mocktails. The best bet is go half and half. Some will want something with a wallop, others may not. There also may be pregnant or under age. Play it safe. Have a variety of both so everyone is happy.Don't underestimate the mocktail. The Halloween themed ones are both fun and tasty.Nothing says party like a punch and a berry filled one is delicious and thirst quenching. It's just taking a mixed cranberry juice like Ocean spray's sparkling Cran -mango or Cranraspberry. Add a cup of Welch's Grape Juice to get give it that dark ,bloody look, Use lychees to create eyeballs.You can also add cranberry juice and water to latex gloves , freeze and then break the  "bloody" fingers up to put into the punch.If you're planning on individual drinks, have plenty of flavored and plain seltzer and a wide variety of fruit juices along with the usual cocktail add in like citrus wedges and maraschino cherries. One is apple juice with frozen grape acting as ice cubes. Add a shot of seltzer and grenadine to give it bubble and zing. Want something to go with that witch's outfit? Try a black mocktail, made with pitted black cherries, pomegranate juice  and agave mixed with a few drops of black food coloring. Without the coloring it's still a lovely blood clot red.

Of course you can also have alcoholic drinks. Think a spooky rum punch topped with dry ice for a truly scary effect. Keep in mind to use gloves and tongs when handling dry ice and only use four or five pieces for it . Moat supermarkets sell it so there's no trouble to find it. The actual punch is a  good shot of rum,  five to six cups of cranberry juice along with five to six cups of apple juice. Add a bottle of ginger ale for fizz. Toss in a few candy eyeballs and gummy worms to ratchet up the creepy factor. Another wild drink is Witches Brew. You can use the extra dry ice to top off the drinks for a just from the cauldron effect. Mix Midori melon liqueur with Cointreu or Triple Sec. Add a squeeze of fresh lemon juice to balance out the sweetness and some ice. Stir the ingredients and strain it into a low ball glass. Serve the potent Vampire's Kiss for any of the   Edward Cullens attending . It's  simply a berry flavored martini. It's combining Chambord, a raspberry flavored liqueur with vodka and grenadine. Unsweetened cranberry juice is used. Don't buy the sweetened. It'll make the drink too sugary. A squeeze of fresh lemon juice adds brightness and tartness to it. Serve in a martini glass and decorate with plastic fangs

It's not Halloween without a fun drink or punch. Try a  scary and wild mockrail or cocktail to make the party lively. Have  a glass and just enjoy the night!!!

Fiery Flavors For Nippy Weather

 The weather is getting decidedly colder. It's time to add some heat to our food to warm us to our toes. what better than Aubrey D's mustards and hot sauces. These will definitely give some fire to even the most boring of dishes.

Aubrey d' is a Canadian company , bringing some serious heat to our chilly neighbors to the north. Their brand Rebel is known for their tangy and chili laced potato chips. They push the envelope with these with such flavors as chipotle, habanero and jalapeno. Now they bring that fire to their mustards. I couldn't resist their lure.  There are two new flavors laced with jalapeno, horseradish mustard and honey mustard along with their plain kind. I also tried their Rebel Hot sauce and Chipotle Hot sauce. Those are going to be perfect in my crock pot chili amping it to a four alarm dish, making it super hot.

I tried all three mustards along with the chipotle sauce on my veggie dogs. The honey mustard has a sweetness to it as well as a definite bite. It was interesting on the dogs but I think it would definitely boost the flavor of soft pretzels or pretzel bites for a fun hors d'ouevres. The hot dogs really got spiked when they were dipped in the gritty horseradish flavor which resembles Grey Poupon and the jalapeno. which has a smooth creamy texture. These would be perfect with a bologna sandwich , especially on a kaiser roll. I also plan on using them as a dipping sauce for pigs in blankets and will even baste the dough with both mustards before adding the franks and baking. Chicken wings and nuggets will also be good  dipped in their fiery goodness too.You could also marinate chicken or even pork, shrimp, or beef in them.It's just mixing half a cup of  olive oil with half a cup of mustard. marinate for a few hours and then grill or roast.

If you want to add zing to your sandwiches and meal, then definitely use Aubrey d's Rebel brand sauces and mustards. They know how to zing up any dish and make a meal memorable. Try these fiery gems today!

Bringing Back Breads From The Past

 Bread almost always defines a culture whether it's French baguette or a German rye.The same is true  with Latino and indigenous loaves and recipes.There is a movement to get away from the more European traditions and into the ancient breads of the New World.

John Birdsall a food writer and former cook wrote about Latinx and indigenous bakers rediscovering their culinary roots in yesterday's New York Times Food section. He focused on don Guerra , a leader of Tucson Arizona's local grain movement. He was an entrepreneur from the age of eight when he had his shoeshine business in his father Bennie's barber shop.By sixteen he was managing a diner.His love of baking kicked in after that. His mom, Denise, who also has Irish roots baked breads,cookies and pies to supplement the family income while his Mexican grandmother created tortillas. He started his first bakery , The Village Baker in 1996 in flagstaff. He opened a second branch a few years later in Ashland Oregon.It was too much. He got hi BA in primary school education and left the food industry. Yet the lure of baking was too strong. Mr. Guerra turned his two car garage into a bakery in 2009.It was named CSB (for community supported bakery). It was busy with people craving Mexican influenced breads. He now has Barrio Charro which features pan azteca sandwiches and a variety of Mexican foods' from tortillas and sopas or soups along with  one that has whole grains produced by Hayden FLour Mills.

Mr. Guerra should be known for just his amazing dishes and breads but he is also becoming famous for bringing the indigenous grains back to Arizona. He wants to import heritage organic wheat from across the border in Nogales. He has reached out to small farm owners like Jose Luis Lambarri in the Sonora state, near the town of Ciudad Obregon. four hundred miles south of Tuscon . The grain is the much desired Yaqui-50 , a soft wheat that has a sweet and nutty flavor. His passion is a source of inspiration for other Latinx bakers. Long Beach California;'s Gusto bread's owner Arturo Enciso favors Spanish terms for his creations. He calls his sourdough starter masa madre or mother dough. baguettes are huesos or bones. he bakes the delicious dark California bread is made with state grown wheat a direct nod to Barrio's heritage loaf.Bryan Ford , author of New World Sourdough that looks at craft baking through the lens of Latin America has noticed a shifts in the beginnings of the movement. He is Afro-Honduran and finds it refreshing that the grains of Mexico, along with Central and South American are now being highlighted.

Don Guerra is leading the country in returning to its' indigenous baking roots. The result is delicious bread  loved by previous generations. Now the current generation is enjoying the sweet yeasty goodness of traditional loaves.

The Joy Of Midtown Meals

 Ask New Yorkers where to eat in Manhattan, they'll either say downtown or uptown. True, Harlem , Soho and Tribeca do have their share of good eateries yet there is one area they're forgetting. Midtown. The center of the city actually has some interesting and diverse places to eat.

Regular Critic's Notebook writer, Pete Wells wrote about this  sometimes forgotten, sometimes scoffed at section of Manhattan for today's New York Times Food section. He writes that tourists know that that midtown has some gems hidden  among the grind and the glamour. The Thirties , Forties and Fifties were really the heyday for these blocks when Soho was  known for Beatniks and Tribeca was known for warehouses. There is one midtown eatery that is classic, Patsy's so beloved by Frank Sinatra and vice versa that the restaurant gave him his own entrance.It is expensive but it does have some of the best Southern Italian cooking. The dishes are made the way the restaurant opened in 1944, fresh and homemade without the short cuts and watering down that many Southern Italian restaurants have done since then.Mr. Wells also likes Pietro's on East 45th street. The following goes through the generations. There is even a wall with the height markings of regulars' kids. The chief dish is shells a la Nat,a gratineed pasta in bone marrow sauce.

Of course the most ubiquitous Midtown restaurant is the steakhouse and there are several. The most famous are the Germanic influenced Wolfgang's and Smith &  Wollensky's. Wolfgang's was opened by Peter Luger's top waiter Wolfgang Zweiner, and has locations all over the world.It is expensive with aged cuts of beef at astonishingly high prices. Smith & Wollensky's is no different. The chops are astronomically high in price as are the sides. A less expensive alternative is Wollensky's Grill which has indoor and outdoor dining.The cuts are good here as is the chicken and seafood.Japanese food has always been a Midtown staple.Aburiya Kinosuke is so exclusive it doesn't even publish its' menu on line. Nippon which has been around since 1963 and have a range of different  dishes from classic teriyaki to the more recent udon noodle. Other Japanese restaurants include Hide-Chan, Katsu-Hana . For a taste of curry and heat try  Kosher Bukhara.There's also the chain Benihana which has such tourist faves as hibachi chicken and teriyaki steak grilled at a communal table. French restaurants used to be a staple of the area. Not anymore. There is Le Bonne Soupe which will satisfy any Francophile with their confits and bouef Bourguignon. Many tourists head to the Grand Central Oyster Bar and Restaurant at Grand Central Terminal. Mr. wells suggests a stew  or pan roast, the perfect marriage of butter , clam juice and seafood.

Midtown Manhattan should be a dining destinations for locals as well as tourists. There are several good and classic eateries that will satisfy any craving. They 're not corny, more elegant like the city itself.

Healthy And Delicious Instant Pot Recipes

 The Instant Pot has become a large part of a home chef's arsenal. There's a million recipes you can make with it. Now there's a new cookbook that features the healthy side of Instant Pot cooking, America's Test Kitchen Healthy And Delicious Instant Pot Inspired Meals With A World Of Flavor.(Penguin Random House 2021)

America's Test KItchen, PBS's highly informative cooking show has come out with another of their cookbooks, this time featuring healthy recipes cooked in this wonderful device.What is great about this compilation of recipes is that combined with the Instant Pot , you have healthier recipes made easier. The machine will brown and simmer. It also cuts the long cooking times of such food as black beans to a fraction of the  hour needed. There's also less clean up time too. The book also has tips for using older models as well as what other tools to use.  The authors point out that older Instant models have what's known as a moat at the pot's bottom. any oil used has a tendency to draw away from the center and get stuck in the sides. They recommend stirring to get a well blended sauce or gravy. They also explain the differences in release techniques and why it's important to adhere to the recipes.There are also pages demystifying the Instant Pot for beginners and a troubleshooting page.There are pages featuring how to create a tasty bowl from the base to the crunchy toppings.There are also tips for cooking proteins and how to present them, Home chefs should definitely follow the suggestions for adding flavor to the braising liquids and browning.

These recipes are great for eating healthy. The book starts off with healthy salad dressings and sauces with such recipes as pomegranate vinaigrette, pesto and harissa. There are also recipes for crunchy toppings like an everything bagel blend to quick pickled vegetables. The main recipes are not your typical healthy food fare. They are divided into the different meats and fish along with an extensive vegetarian section. There are shredded beef tacos made with chuck and spiced with ancho peppers and lager. It's served with a jicama slaw, Chicken lovers will enjoy soy sauce chicken cooked with Shaoxing wine and star anise. For a different change up try abgoosht , the Persian rustic stew of lamb and chickpeas. It also has the Persian add ins of Persian limes and tamarind. The only hard part is brining the chickpeas for eight hours. This is the perfect dish on a chilly fall day, as its' rife with a variety of flavors from saffron to turmeric.  The Instant Pot fish dishes are tasty as well. Mussels with red curry would be the perfect Saturday night meal while Salad Nicoise would make a nice Sunday lunch. Vegetarians will appreciate the braised tofu and lentils zinged up with Thai curry paste and the Korean influenced sweet potato glass noodles with portabellos and spinach, There's also a fiery chana masala too. The book ends with nutritional values for every recipe.

America's Test Kitchen Healthy And Delicious Instant Pot Inspired With a World Of Flavor

Brownie Basics

 It's baking season. It's a good time for brownies , those chewy squares of chocolate=y goodness. They are one of the basics of home cooking - easy to make and easy to eat. Many have had box brownies for years but they can be made from scratch too.

Brownies have been around for a long time on the American table. They were created in 1893 by prominent socialite Bertha Palmer, wife of the owner of Chicago's famed Parker House Hotel. She needed a cake like confection suitable for ladies visiting Chicago's World Columbian Exposition. The results was a Parker House brownie with walnuts and an apricot glaze.It went through a series of changes thanks to a housewife in Bangor Maine who added a square of extra chocolate and extra eggs for a richier , fudgier treat. There was also a mention of them in the Machias cookbook created by another home baker Marie Kelley of Whitewater Wisconsin in 1899. No matter what their origin is, scratch ones are delicious. The basic brownie recipe is an alchemy of cocoa powder or unsweetened baker's chocolate , sugar, eggs, salt and vanilla.Many home bakers and bloggers strongly recommend using cocoa powder instead of using a mix of melted butter and chocolate. This ensures a soft moist middle and a  shiny , almost candy like top. You can add a small amount of chopped dark chocolate or chocolate chips. To get that perfect crinkly top, melt the butter with the cocoa and sugar in a saucepan over a stovetop. Doing this allows the sugar to rise to the top in baking, creaking that perfect crackly crust.

What about vegan brownie?. Yes you can make them from scratch. All the ingredients are the same save for omitting the eggs and butter. You can use ground flax seeds for binding  along with mashed pumpkin or bananas or applesauce. I've used Vegg Uncaged Mix and I Can't Believe It's Not Butter when I've baked regular brownies. No one could tell the difference between the vegan and the regular ones. Can you bake them with whole wheat flour? Yes,and it;s to the brownie's benefit. The flour leaves the texture extra chewy and richly textured. What's the best pan to bake brownies in? Always stick with metal. Don't use a glass or ceramic one. Metal will allow them to bake evenly,prevent over browning and yield straight edges. Remember to always grease the tin with either butter, margarine or cooking spray to prevent sticking. I always use I Can't Believe It's Not Butter and generously grease the pan's bottom and corners for an extra buttery flavor. Can you vary the recipe? Yes , Cinnamon can be added for a Mexican hot chocolate vibe. It just takes a pinch to give them that zing. Coconut is another fun change up , giving the brownies a Mounds Bar flavor. You can even make them Rocky Road m with teaspoons of mini marshmallows , peanuts and chocolate chips.

Scratch brownies are the perfect fall baking project. You can make them tradional or vegan, plain or loaded with extras. Ant way, they're a bite of chocolate-y goodness.

AN Elegant Halloween Party

 Halloween parties are not just for kids.Adults can have fun with elegant dishes and drinks to make the night more bewitching. It can be a fun night , full of delicious recipes with a sophisticated spin.

What would make a Halloween party worthy of Gomez and Morticia Addams?Think a Brie wrapped up in puff pastry ala mummy style. Use puff pastry to create the bandages and drape them over the top of the cheese.It's an egg wash first then baking them for twenty minutes until the puff pastry is golden. Add pepperoni and green olive eyes for some spooky decoration. The best part of this is smearing the cheese on the puff pastry for an added treat. Mostly serve with crackers or toasted French bread slices. For a sit down dinner think a pasta dish with eyeball meatballs.The meatballs are baked with flattened ciligiene  - small rounds of mozzarella on top in their last two minutes f baking. Sliced olives are used as irises.Smaller meatballs would make excellent hors d'ouvres too.Pumpkin patch deviled eggs are also a fun starter. Round out the filling more and then lightly press the surface with a fork to resemble the pumpkins' indentations. Add a tiny bit of scallion on the top for the pumpkin stem and liberally sprinkle with paprika for the bright orange color. You can also serve finger sandwiches , preferably roast beef that squish blood gravy when bitten into.

Adult parties call for adult drinks.Start everyone off with Midnight Jello shots which is vodka and grape  Jello cooked together with black food coloring. Set in the fridge for two to three hours before serving.No one would say no to a candy corn martini. This is a layering of grenadine, vodka and orange juice with a topping of whipped cream. For a stronger quaff think a poison apple cocktail. This is taking sour apple Schnappes and mixing it with Crown Royal apple flavored whiskey and cranberry juice. A shot of grenadine gives it a dose of sweetness.Of course the best Halloween cocktail is ---- the Bloody Mary!. This mix of tomato juice, vodka and Worcester sauce is the ultimate drink, especially if you're hosting a Halloween brunch party. You can even set up a Bloody Mary bar where guests can choose between Clamato juice or regular tomato, along with hot sauce and different add ins from celery to olives. What about dessert? You could have caramel apples but add miso to a homemade caramel. Roll the dipped apples in ground pistachios or walnuts. A blood soaked cake may not sound too good. but imagine a devil's food cake that squishes out a raspberry coulis when cut. It's simply  lightly hollowing out the first layer , pour the coulis into that and then top with the second layer. Frost with a fudgy chocolate butter cream.. Stick a large steak knife in it for an extra scary effect.

Yes, adults can have fun and elegant Halloween parties too. Think Brie as a tasty mummy washed down with a  spicy Bloody Mary. Or a dessert with a candy apple ripe with umani. Have an fun and elegant All Hallows party.

The Birthplace Of Olive OIl

 Many think that the best and the birthplace of olive oil is Greece. Yet the Palestinian town of Rameh,Israel has also pressed olives for the last 5,000 years. The end result is a smooth sweet oil  that can go in either savory or sweet dishes.

Reem Kassis, a Palestinian food and culture writer wrote about this famed oil in Wednesday's New York Times Food section. she visited this  Northern Israeli town, located halfway between the Mediterranean and the Sea of Galilee. It is high up in the hills where the olive tress abound and have been long before Jesus Christ. It has long held the reputation of being the area's best olive oil. Its' color is a bright liquid gold with an aroma reminiscent of wild grasses and dandelion leaves that grow around the trees.Users describe it as rich and smooth  with a mouth feel of ghee or clarified butter. This area has long produced this oil, being the main producer of the ancient world.Now Spain and Southern Italy are the now the main producer's of the world's olive oils. Rameh still has an amazing two thousand acres of trees surrounding this hill town. Th eolifes and trees have long been praised in newspapers articles, books and even poetry. The village declares itself as the "queen of Palestinian oil".

Why is Rameh's oil so delicious? It has to do with harvesting.The trees are harvested later in the season than  the other olive trees in the region.This is due partly to the olive fruit fry that comes in from the coast. It works inland which means the more western regions have to harvest unripe olives. This happens much later in Rameh where it takes a while for the infestation to hit along with being much higher up. The olives are allowed to ripen to their full maturity which directly affects the color and flavor of the oil. According to local MAzen Ali, this makes for a "pleasant bitterness but is still delicious and fruit." There's also the favorable climate along with being grown in a nutrient rich soil.It's tilled by livestock and not treated with commercial fertilizers. There's also meticulous  care and pruning. which produces green olives with purple spots.Unfortunately the groves were restricted and untended during the 1948 Arab-Israeli War.Also closing the borders of Lebanon and Syria during this time helped too. Ms. Kassis also included  recipes for homemade pita and olive oil soaked za'atar and bugar majadura.a mix of lemtils and fried onions.

The world needs to know about Rameh's treasured olive oil. It would be perfect in cooking and even  baking. This is the epitome of oil, sweet, smooth and silky.

A Birthday Full Of Clotted Cream And Scones.

 Today is Samuel Taylor Colerdge's birthday. His birthday dinner would have been a table laden with delicious dishes from his native Devon. He would have feasted on apple dumplings and an apple crumb cake (imagine a crumb cake loaded with apples) along with cider chicken. a tasty dish with the bird cooked with not only cider  from Devon but its' delicious clotted cream. Coleridge might have had  potted crab too, the 18th century still known for serving as many diverse recipes that the cooks can make. He would have washed it down with Devon hard cider or perry a kind of pear cider.

Celebrate Samuel Taylor Coleridge's birthday with his poems and also the foods  and quaffs of his beloved Devon. Like his works the recipes are amazing. Try them for a taste of the South English coast.

An Environmental Take On Steak

Steakhouses have been on the American culinary scene for over two hundred years now. However they're also partly responsible for environmental damage.One restaurant, Bateau in Seattle Washington is helping to reverse its' carbon footprint. Will it become a model for other steak houses? Hopefully so.

Brett Anderson,a New Orleans food critic and regular contributor, wrote this interesting article for today's New York Times Food section.Bateau's chef, the forward thinking Renee Erickson wanted to create an eatery in the mold of her seafood company Sea Creatures which includes the popular oyster bar Walrus and the Carpenter.It's a tough balancing act , marrying age old tradition with green thinking.It's a tough time for steaks. Many diners are now asking for laboratory grown meat substitutes. There's also a fast growing vegetarian movement, Yet Chef Erickson continues to persist. Her cattle eat foraged grasses or pasture vegetation instead of the usual trough of grains that most are fed. This is more expensive and it does take a while for the herds to gain weight.Then there are the skeptical scientists who believe this kind of regenerative farming isn't doing that much for healing the planet.In the US livestock, no matter, where they are , are still the leading cause of methane,

The idea for Bateau came from her time at Le Severn, butcher- entrepreneur William Berner's steak oriented bistro in Paris and at Hawksmoor in London. She noticed how much the character varied among the different cuts.They were also from locally sourced cows.It opened her eyes , now knowing how far she was from the source. She even tried to raise her own French heritage bred cattle on Whidby Island in the Puget Sound. it proved to be too much and had to be ended after about a year. The rare cattle rancher has tried regenerative farming too. Fourth generation cattle rancher, Cory Carman in Northeastern Oregon converted her family's herd to grass fed in the early 2000's. The meat may taste better, and it helps with the environment but it is costly. There is considerable financial risks that make many ranchers fear this method>it doesn't produce fast results  with the cows taking longer to fatten up. Yet, like Ms. Erickson she persists. she lets her cows move to different pastures long enough to replenish the soil with their hooves and manure. This planned grazing not only lessens the stress on the animals but also eliminates the need to buy feed.. It also leaves a better soil, one that holds water and sequester carbon.

Perhaps other steak houses will follow Bateau's lead. It'll make for better cooking and more responsible eating.More chefs and cattle owners need to follow in Chef Erickson's and Ms. Carman's paths.

Squash Time

The yellow crookneck squash is our last connection to summer. It's still being sold in some farmer's markets  and it's a nice squash to cook. There's so many recipes for it but the best one is the simplest.

                   My local farmer's market are still selling them. They have a smooth skin and firm fleshy interior.

 I just sliced it into coins and then sauteed them in two glugs of olive oil and a heaping tablespoon of I  Can't Believe It's Not Butter. Two garlic cloves were minced and also added along with sea salt and freshly ground pepper.

Squash does take longer to cook than most veggies. The flesh should go from a woody white to a translucent color.

It takes about fifteen minutes to truly cook up. The end result is a tender garlicky side that worked well with Gardein's hamburgers. Yellow crookneck squash has a very mild taste and it can be enhanced with just a few flavorings. You could just add a squeeze of fresh lemon juice if you don't like that fried or sauteed flavor.

If you want a simple side with a taste of summer have the yellow crookneck squash.It's easy to cook up, and delicious with any main course.Try it tonight for a great complement to any meat or fish dinner.

A Comforting Classic Graham Crackers

 Everyone has nostalgic memories about Graham crackers. They are still the ultimate comfort snack along with being versatile in a number of recipes. This American favorite is a must have kitchen staple.

Graham crackers are truly a US invention.It was through the influence of vegetarian, temperance leader and preacher Sylvester Graham that these sweet crackers came to be. His followers were called Grahamites and Graham flours Graham crackers and even Graham bread was created for them. The shared ingredients in all three was coarsely ground whole wheat flour that gives the crackers their distinctive deep tan color. This was supposed to be healthier than finely ground white flour and believed to be a preventative against the 1829-1859 cholera epidemic. Graham crackers became so popular that Herman Melville mentioned them in his 1856 novel Pierre or The Ambiguities. They were easy to mass produce thanks to the simple ingredients of graham flour,oil, molasses, and lard. The molasses gives it that special sweet flavor along with fermented yeast added during mass production.. Nabisco started manufacturing them as early as 1898 and was in competition a decade later with the Loose-wiles Biscuit Company. In recent decades variations were added. Now we not only have the original but also cinnamon sugar topped ones and chocolate Graham crackers. Shapes like bunnies and bears have been added in the last thirty years.

As we all know Graham crackers are versatile. They make for the perfect after school or evening snack with milk or tea. The packets are perfect to take along to school or on picnics. The ultimate Graham cracker creation is the s'mores. It's a fun bite of marshmallows and a broken chocolate bar sandwiched between two crackers. You can make this really decadent by using the chocolate version and  80  % dark chocolate. Doing this cuts the marshmallows' sweetness and emphasizes the deep cocoa flavor.Graham cracker crusts have long been used in pies and cheesecakes. It's a simple mix of finely ground crumbs mixed with melted butter, white sugar and cinnamon. This crust works best with summery pies like Key Lime or lemon meringue. It also works for pudding filled pies like coconut cream and chocolate. They also work in ice box cakes too.Layer them with any kind of pudding and them top with either Cool Whip or whip cream based frosting. A sweet dessert perfect for a Saturday or Sunday gathering is chocolate graham crackers layered with a quick chocolate mousse of Cool Whip and instant chocolate pudding. Frost with Cool Whip and them grate dark chocolate over the top.

Graham crackers are the classic American comfort food. enjoy a plate of them with cold milk or hot tea or coffee. Use them as crusts or bases for pies and ice box cakes. They are versatile and perfect for snacking.

Air Fryer Vegetarian Stuffed Peppers

 One of the best comfort foods is a stuffed pepper. It makes for a perfect meal - a tasty mix of proteins, grains and veggies. Yet making a few of them for dinner can be a bit too much if you use the oven. That's when the air fryer comes in.

A friend gave me autumn peppers from her lush Princeton garden. 

They were perfect for stuffing and I knew the easiest way to cook them . Their tops were cut off and minced to be added to the stuffing. They were easy to core too.

I used the recipe from Air Fryer Fanatic's blog.. I tweaked it a bit and made it vegetarian - with the addition of Morningstar Farms crumbles. These were sauteed with minced onion and garlic.  with about two good glugs of olive oil.

                      I used the entire package because I wanted to use the filling as a leftover dish  for tomorrow.

 The original recipe called for sage and Italian seasonings. I preferred dried parsley and rosemary for the ultimate flavor.

As for the tomato sauce, I added a cup and a half  a half cup more than required but again, I wanted extra.

I used Stop & Shop's brand .

This was simmered for about fifteen minutes. It was then cooking the rice. I made three cups of it.

It was time to stuff the peppers.

The filling should have been mixed but i decided to layer them. It was a base of  two to three tablespoons of rice followed by two to three tablespoons of the sauce. 

The recipes calls for cheese or breadcrumbs.I opted for the breadcrumbs with a dollop of I Can't Believe It's Not Butter to get the topping nice and crispy.

Set your air fryer at 360 degrees Farenheit for five minutes. Check on them during this interval.

Then lower the heat to 350 degrees Farenheit and cook for another seven to eight minutes until the topping is browned.

                                                     This is the green pepper. the topping is perfectly crisped.

                                                          This is the red pepper dug into.

I was never a big stuffed pepper fan but these turned out good. I loved the crunchy topping and the still fresh taste of the peppers. The sauce and rice was good and I liked them combined on their own. The mix will make a nice Sunday lunch tomorrow.

This is the time for comfort food. Make these air fryer stuffed peppers for a cozy meal on a nippy day. The flavor alone will warm you to your heart.

Are We Over Pumpkin Spiced

 It's everywhere these days. Pumpkin spice is like the mold of the fall season. why is it here and why is it so popular? When did it become part of our autumnal ritual?

Surprising the mix is a lot older than the US.It's around thirty five  hundred years old.It  first came  into international being with the spice trade with the Indonesian islands known as the Spice Islands by the Dutch.They called a mix of similar spices soeculaaskruiden, that also has pepper and cardimon. By 1791 it reached cookery or cookbooks written by a Scottish housewife known only as Mrs. Frazier. This was a mix of nutmeg, clove and Scottish pepper which was likely allspice. The spices were also coming from the Caribbean too at this point. This 18th Century version of pumpkin spice wasn't used in hot beverages. Mostly fried flounder and pork chops benefited from this. It only became a sweet spice when it hit the US and went into pumpkin pie. The blend had evolved into mace, nutmeg and ginger. It was a while before it made it into out coffees and other baked goods.

Blame the big spice purveyor McCormick for its' rise. It introduced a spice blend  named what else - pumpkin pie spice in 1934.It never really took off as a savory save in Vietnamese cooking where cinnamon is widely used. Indian cooking also uses the spices too. It came into lattes in 2003 thanks to Starbucks. The company did well with its' tasty Peppermint Mocha and Eggnog. The big guys at the top figured that the mix of spices would go well in coffee and they did. Soon Starbucks' rival Dunkin Doughnuts was making a similar coffee and it was a no brainer to add the flavoring to their doughnuts and doughnut holes. Now it's like the Godzilla of spices taking over everything. Stop & Shop sells a pumpkin spice soda along with cookies and cupcakes. The last are covered with  mounds of cream cheese frosting which also covers their pumpkin spice cakes. Now there are even Oreos filled with pumpkin spice.. There is even candy corn with the flavoring but that's its for now. Luckily there are no Reeses Cups stuffed with it or M&M's. Yet.

It's time we think of a new spice blend for the fall. Something smoky that works well in sweet and savory. what will it be? we should put our heads together and think.

The New Restaurant Season Part Two

 It is fall and that means an urge to get out and just enjoy life. This is true with fine dining. Luckily yesterday's New York Times Food section has published an extensive guide  to the country's best eateries.

Wednesday's post  was dedicated to some of the restaurants in the big cities like San Francisco's The Anchovy Bar and New York's post modern Atomix and its' Gilded Age classic Gage & Tollner;s/ There was also a shout out to Bellaire Texas's Blood Brothers BBQ and Philadelphia's Korshack's Bagels. The list is extensive reaching Honululu's Helena's Hawaiian Food, named for the owner, Helen Chuck who passed in 2017 and continued by her grandson Craig Kasuyushi. Her recipes for laulau , a marriage of pork and buuterfish and seared in taro leaves along with pipi kaula short ribs charred to a magnificent inky black.  An ocean and a country away is North Carolina's Kindred located in Davidson, outside Charlotte. Chefs Joe and Katy Kindred left San Francisco for his home town where they opened up this locally sourced eatery.North Carolina flounder is served with shelling peas  along with labneh and fried eggplant. They also have the Milk Bread Cafe named for their signature bread and offering giant chicken sandwiches and milk bread doughnuts. Then there is Frasca Food and Wine in Boulder, Colorado which offers foods from the Friuli province in Northeastern Italy.

The big cities shine here too, New Yorkers can feast at Ernesto's, the menu inspired by chef Ryan Bartlow's time in an eatery outside of san Sebastian , Spain.  The heavily Basque menu serves everything from beefsteak to cod cheeks with little neck clams and soft rice.  Indian food lovers will go mad for the city's Dhamaka. Chef Chintan Pandiya uses recipes from the villages and countryside instead of the big city.There are clay pots filled with goat and pressure cookers cooking chicken pulao.Pols on the Beltway will love Peter Prime's Trinidadian Cane, popular with former President Obama. His celebrated jerk  wings. served with tamarind mayo is the most popular  but also try the flaky  deep fried red snapper and tenderly grilled oxtails.New Orleans has Brigstens run by Frank Brigsten who creates a phenomenal rabbit andouille gumbo and sweet potato hash.

These are just some of the gems for the new fall season. You may have one or two in your neck of the woods. Try these or what's in your neighborhood.

The New Restaurant Season Part One

 Every fall the New York Times Food section highlights the best restaurants in the city. That's not possible with so many good eateries that have closed since the pandemic. Now there's a new list that features not only the best of Manhattan and its' boroughs but also the entire country.

There are fifty well loved eateries in this country right now.Yes, you do have the big city places such as  The Anchovy Bar in San Francisco and New York's Atomix but you also have Blood Bros BBQ in Bellaire , Texas, a suburb of Houston. The first is known for its' fresh salty anchovy dishes( but no bagna calda!!!) along with fresh caught Pacific fish and seafood.Stuart Briozza runs it with the bread supplied by Nicole Krasinski of State Bird Provisions. Many know Manhattan's Atomix run by Korean born Junghyun and Ella Park because of its' museum like demeanor and has a purely Korean menu. There are flashcards or glosses of the dishes to be collected at the end of the meal. Everything ,from the uniforms to the tableware are designed by Korean and Korean-American artists. ON the other side of the spectrum is Blood Bros BBQ. QUy Huang and brothersTerry and Robin Wong supply fans with a combination of Vietnamese and Texas fusion with heavy African American and Mexican influences.There's brisket and baked mac and cheese along with brisket burnt end buns.

One happy addition is the historic Gage and Tollner located in the quaint neighborhood of Brooklyn Heights. Sohui Kim ,Ben Schneider and John Frizzel have revived this famous eatery that first opened its' doors in 1879. The grand dame of Southern cooking,Edna Lewis cooked and created there in 1988. The menu has such Gilded Age classics as Devils On Horseback and Oyster Rockafellar. Ms. Kim is the chef there and she puts a Korean spin on some traditional dishes as Clams Kimsino that has the jolt of kim ch9i in it. It's also a haven for cocktail lovers as well with Tom Collins and Sloe Gin Fizz. Other classic eateries are Philadelphia's Korshack's. They offer a pillowy soft sourdough bagel with a cream cheese made from mozarella rinds and goat's milk. There's also lox and Green Meadow Farm butter too to smear on as well as homemade chutneys. The city also has Laser Wolf owned by Mike Solomonov and Steve Cook which has an array of kabobs like lamb with fresh from the oven pita and two kinds of pickled cabbage. There's also pineapple grilled with schug a super spicy cousin of za'atar.

These are just a few of this country's best restaurants. Visit them this fall and get excited about them.The food is worth it as is the atmosphere during these cool days.

Different Pizzas For The Weekend

 This is the time for baking and fun fall weekends. What better than to try the different pizzas out there to make , bake and eat.It's a great way to keep weekend cooking fresh and kids happy.

Crusts are what really make a pizza. You can easily go for a traditional crust but why? A sourdough one is a bit heartier than the original and it will hold the sauce and toppings better. You should start off with a sourdough starter, unbleached flour, warm water and of course, yeast, for lift. You will have to proof the dough in a greased container (use olive oil for the greasing) after kneading in a stand mixer. Then it's left to stand for two to four hours until it rises,.Do this in the late morning for a tangy crust. Keep in mind that a sourdough crust works differently with cheese. The mozzarella acts like a lid, allowing the crust to get soggy. Bake the pizza first with just the sauce and toppings and then add the cheese when the crust starts browning.As for this, add some Pecorino Romano cheese to the mozzarella for some strength in flavor. As for  the sauce, make it intense, with more garlic and basil. Skip the pepperoni and add some flavorful prosciutto instead.

Another different kind of pizza is a cauliflower crust ones. These are super flavorful and work well with any toppings. You can buy already made ones from Green Giant and add your own sauce and toppings. However you can also make the crust at home. You'll need a medium head cauliflower which will be pulsed or ground to a fine white powder.It's then steamed in the microwave for about six minutes. Wring out any moisture when it's cooled.Add one large egg and one cup of grated mozzarella and a quarter cup of grated Parmesan. Transfer to a parchment lined baking sheet and bake until golden for about ten to fifteen minutes in a 425 degree oven. The crust should be golden in color. Now it's time to add the sauce , toppings and cheese. Bake for another ten minutes until the cheese is melting and bubbly. For little chefs Pilsbury now has mini pizza crusts. These are the perfect weekend fun. Kids can make these tiny pies with a variety of fun toppings like olives and onions and can even do a different spin like Mexican or Hawaiian. They're also easy to bake which saves a lot of labor and time during a busy weekend.

It's the perfect time for a different kind of pizza. Try a sourdough or cauliflower crust or a mini pizza. They're great fun to bake and to eat.

Italian Cold Cuts For Columbus Day

 Today is Columbus Day. In recent years the man and the day have been vilified - and with good reason. However it's also a time to celebrate the impact of Italian food has on the American palate. One of the most obvious are the cold cuts. These are pure heaven, and brighten up any lunch or dinner.

One of the all time favorites is the elegant mortadella.It is considered a sausage made of finely hashed or ground heat cured pork. It also has about fifteen per cent of pork cubes from the sinewy neck muscles. It's flavored with black pepper grains, pistachios and in some dried myrtle berries.It originated in Bologna and is the first cousin of bologna, another ground meat. The name comes from mortare or to grind. The best way to have it is on a big hung of crisp fresh Italian bread. It doesn't need any mayo.It's just supremely delicious on its' own. Sopprassata is another tasty bite that's great om bread or rolls. It's more from Liguria and Genoa. Unlike mortadella it can be sliced and added to a salad. Prosciutto is one of the most popular and eaten the most. Many know it from gracing cantaloupe slices in fancy restaurants but's it's also great layered with other cold cuts on a hero.it's made from high quality pork legs.Most prosciutto slices are crudo or cured raw. The meat is covered in salt and left to"rest" so  bacteria and blood can't touch it. after this salting period the meat is washed and left to cure for fourteen to thirty-six months. That's what gives the meat the sweet - rich flavor.

Pepperoni is also vastly popular and is used from pizza topping to salad.It's more Italian-American in origin.It's similar to salami, much loved by Southern Italians.It's usually made from a mix of pork and beef but there is now some made from turkey meat for a "healthier" lower calorie version.Pepperoni came about in 1919 ,probably to introduce Americans to Italian foods.It is loaded with nitrates to prevent botulism which gives its' signature reddish tint. Dried sausage would be a better choice. It's created from pork and fat cubes. It's seasoned with garlic, salt and spices and stuffed into a pig's intestine. A smaller version is salomino which has  a small one inch  circumference. The Emilia-Romana town of  Felino is known for it.It can also be spicy or piccante. Try it sliced in a giardeneria salad. Capocolla is another popular cold cut.It's a pork shoulder flavored with paprika and red pepper flakes. Unlike the other cold cuts which are cured. capocolla is slow roasted.Have it sliced paper thin and layered on a long roll, with tomatoes and banana peppers.

Celebrate not Columbus but other Italians and their contributions to American life. Celebrate the joy of Italian eating and Italian cold cuts. These are truly gems on the American table.

Cherry Grove Farm - The Best of Lawrenceville NJ

 New Jersey has amazing farms which have a wide variety of fresh made and organic products. Cherry Grove Farm in the quaint town of Lawrenceville right outside of Princeton. The town itself is like an American version of a Jane Austen setting.

The farm is a dairy farm , rare in New Jersey and known for their homemade mozzarella and burrata. There are several animals for petting and just nuzzling.

                             Here is an adorable baby goat. It has the softest fur and sweetest disposition.

                   This is the sheep and goat. There's also a chicken coop and fields full of cattle.

                                      Here is the sheep, possibly a ewe, along with that adorable kid.

Cherry Grove is also known for their small country store. I couldn't get over the variety and array of fresh made products.It was hard to choose  what food to buy.

                                          They have a fig almond spread and a red pepper tapanade.

These are the preserves and jams.It was hard not to pass up the bread and butter pickles and pickled green beans.

Cherry Grove Farms also has a fantastic array of bee products from honey to pollen. I want to get the pollen on my next visit.

    I decided on the Weaver's Orchard's applesauce and Oak View Acres strawberry jam, these coming from the heart of Amish country near Reading ,PA.  not  all that far from Lawrenceville. I plan on serving the apple sauce with veggie pancakes and the jam slathered on croissants.

Cherry Grove Farms is the perfect fall outing. Take a ride there to see the animals and try their amazing array of different preserves, cheeses, jams, honey, and applesauce. Enjoy  a fall day in the country

Cherry Grove Farm is located at 3200, Lawrenceville Road , Lawrenceville ,NJ. It's right off the New Jersey Turnpike and Route 206

The Most Perfect Caramel Candy Apple

 This is the season for candy apples. They are not only fun to eat, they're festive to look at. They can be easily made and made to perfection.It just takes some skill and patience.

Before you start get yourself a good candy thermometer. A perfect coat is what makes a candy apple great. If; the coating is too soft, it may slide off or becoms too hard. OXO has an excellent brand that also works for a deep fryer along with Polder which also works for cooking jellies and jams too as well as deep frying.The recipe is easy.It's three cups of sugar and half a cup of corn syrup mixed with one cup of water. Red food coloring is added when the mix hits 300 degree Farenheit or the hard crack stage. You can test this by dropping a drop of the syrup into a glass of cold water. It should form into a hard droplet not unlike hard candy. The apples are placed on lollipop or popsicle sticks and one by one swirled into the red goo. Place on  waxed paper or a butter greased cookie sheet(  doing it this way gives extra flavor).What apples should you use? I'd prefer  small Granny Smith simply because their tartness is a nice foil to the sweetness. Fuji, Jazz and Gala, all reds, also make for good candied apples. Keep in mind that some apples come with a waxy coating which will make the coating slide off. To remove it , boil six cups of water with one tablespoon white vinegar. quickly dip the apples in this for five seconds and thoroughly dry.

Caramel apples are another yummy treat right now. The question is to use Kraft caramels or take it an extra step to heaven with home made caramel. The Kraft way has always been the easiest. It's just cutting up the caramel, putting them in a microwavable bowl with two tablespoons of water. The apples are then dipped into the caramel , then swirled and finally placed on parchment paper. They can be hardened in the fridge for one hour or until firm. Homemade caramel is much more labor intensive but worth it. It's more chewy and buttery, think a rich taffy that won't pool at the bottom. You will need heavy cream or heavy whipping cream which is the backbone. You cannot use milk or milk substitutes. Corn syrup is also required because that's what makes the caramel stick to the apple. Brown sugar is used instead of white.It's softer and better tasting than the granulated for this. Butter gives caramel that creaminess and extra flavor as does vanilla extract. All the ingredients except the vanilla are cooked until the caramel reaches the soft ball stage about 235 degrees Farenheit. The vanilla extract is added a few minutes later. Let it cool before dipping the apples in. Keep in mind that caramel burns the sides of the pan so use a wet pastry brush to clean it. You can dip both kinds of apples in coconut flakes or chopped peanuts for added flavor.

Happiness right now is a candy or caramel apple. Make these homemade candy and caramel ones for a perfect fall treat. They're fun, festive and delicious!!

Remembering Black Chefs

African-American chefs have long contributed to the American table. Now a new book imprint showcases not only traditional recipes but new chefs  that highlight their recipes and histories. It's a time to savor and celebrate.

Korsha Wilson, food writer and podcaster wrote this informative piece in yesterday's New York Times Food section. The person charged with the new imprint 4 Color Books from Ten Speed Books is chef and cookbook author, Bryant Terry. Chef Terry , who has won the James Beard and the NAACP Image Awards is dedicated to not only preserving and cooking traditional recipes but also promoting new African-American chefs such as seventeen year old Rahanna Bissenet-Martinez , the San Francisco born finalist of "Top Chef Junior" Her new cookbook Flavorous will be released next year by 4 Color. Chef Terry is known for his vegetarian recipes and has written five cookbooks revolving around them. His are Afro-Vegan, Vegan Soul Kitchen and Vegetable Kitchen  along with ones inspired by the African diaspora. Cooking during the enslaved people varied from the Carolina to Louisiana to the Caribbean.It was shaped by a number of variants from location to financial status and disposition of plantation owners. There are nuances and it is really Black food , bringing to the American table, sweet potatoes, dark leafy greens and pole beans, or Black Superfoods as Chef Terry calls them.

He does include two recipe from his cooking lab, (namely his shed that also is a home office).He offers traditional corn muffins.made with fine white cornmeal like Dixie LIly or White Lily. The batter is fragrant with coriander, not usually put in corn muffins, There is also vegetable oil and brown sugar along with buttermilk. He also has a vegetarian grits with mushrooms and rainbow chard. The mushrooms  can be either cremini or maitake are made into a sauce with jalapeno and garlic. Onions are also added and are charred. The chard is cooked and pickled , as it's cut into matchstick pieces and then quickly pickled in a sauce of jalepeno, garlic, onion sugar and vinegar. The leaves are also used. Chef Terry also includes a pilipili oil that combines olive oil and bird's eye or Thai chilis. These are cooked with thyme and smoked paprika and used on many South African dishes.

Bryant Terry and 4 Color Books will make sure that African American cuisine and its' history will come into its' own. The writers and their recipes along with tradition will come to the front of the American table. It's about time.

Eat Like Your Favorite CHaracters

 Since childhood we've always wanted to be like our favorite characters. We still do it even as adults, Now we can eat like them too thanks to all sorts of cookbooks. You can dine like Spock or feast like a Stark.

Priya Krishna, a regular contributor to the New York Times Food section wrote about this in today;s issue. Cookbooks based on TV show shave been around for a while. There was The Dark Shadows (!) Cookbook as well as one based on the Partridge Family. There was even A LIttle House On The Prairie one. Now it's more intense thanks to streaming platforms and amusement parks that cater to fans.It also took The Sopranos Family Cookbook that came out in 2002 which sold more than 142,000 copies and The Unofficial Harry Potter Cookbook in 2010 which sold more than a million copies!!! These showed major publishers that these can be considered a lucrative genre. Some books are centered around food shows and movies like "Bob's Burger" and the fun movie "Ratatouille". Others are eye brow raising as in the "Walking Dead Cookbook" and "Hannibel". Really???

Of course "Game of Thrones" was a big part of everyone across the globe's lives. It's no wonder that there's a cookbook.Ms.Krishna has even included a lemon cake recipe from a cookbook based on the show. Chelsea Monroe-Cassel and Sariann Lehrer A Feast Of Ice and Fire : The Official Game Of Thrones Companion Cookbook which was written almost ten years ago. Most of the recipes are taken from medieval and Elizabethan cookbooks. They can work at a Christmas or holiday party, especially if there's wassailing.There's also the Avatar The Last Airbender Official  Cookbook which has dishes from the Four Kingdoms.Now there is a brand new cookbook based on Wakanda called The Official Wakanda Cookbook written by NYanyika Banda. Ms, Banda had to up her game with the recipes thanks to the rabid fandom surrounding "Black Panther. She includes chambo, a traditional fish dish from Malawi which speaks to Wakanda's varying locations throughout the continent. It's what they want and know. Fifteen years ago they wouldn't be this passionate. Now they are.

You can eat like your favorite characters. Get the cookbook that features your favorite show or comics. Then you can feast like the Starks or enjoy ravioli like The Many Saints of Newark.

LIttle Bits Of Pasta

Pasta goes well in soup.It gives any from tomato to minestrone texture and taste. The only problem is it'

s too big. That's where the smaller sort comes in handy.It's easy to cook and easy to eat.

For those who like spaghetti or thinner noodles in their soup try Barilla fideo cut spaghetti. The known pasta company has created spaghetti strands or bits, that are perfect in any soup or even broth. Add it to chicken , beef or vegetable broth for those sick day lunches or dinner. It gives the broth more nutrients  which is better for the patient.It would also be good in a thick homemade tomato and basil soup too.The cut spaghetti would also be a fun change up in a classic minestrone where shells are used.There is also orzo which you probably used all summer in salads.It is also great in plain broths, perfect for a sick day meal. However it works just as well in minestrones and Italian wedding soups. Keep in mind that orzo is good served with just butter and cheese.It makes for a good Saturday night or Sunday supper where you just don't want to cook something fancy or elaborate.

Most people , especially those who grew up in Italian households know about pastina. These were a standard ingredient in chicken soups.Again, like orzo it's good on it's own cooked in broth and topped with butter and Parmesan. Ditalini or little fingers are bead like pieces of pasta. Many home chefs use it in a variety of different soups.It sometimes is the backbone for minestrone, meshing nicely with chopped tomatoes and onions along with kidney and cannelini beans.It add texture and more nutrients to a simple vegetable soup, rich with zucchini, cabbage , carrots and celery.Ditalini is also perfect for a simple cheese sauce. Just cook cheddar and whole cream into a sauce and pour over the pasta for a quick, satisfying bite. Other pastas that are good in soups and broth are the tiny wagon wheels called ruote and trofie , short twisted spaghetti like strands. Can you combine potatoes and pasta in the same soup. You can but go easy on the potatoes.There's enough starch from both. Besides the kids would probably prefer more pasta over the spuds anyway. 

Smaller sized pasta is a great addition to any soup or broth. It adds texture and taste, elevating the bowl to another level. Try it in your favorite.

Fall Picnics

 The weather is glorious right now. The summer heat has gone away and that makes it wonderful to take hikes or spend a cook day at the beach. It's the perfect time for a picnic basket.

Of course every picnic has to have sandwiches. Think heartier ones with a variety of meats and cheeses. You can even use leftovers from a week day roast for them. Autumn is the time for cheddar. A roast beef and cheddar sandwich on crusty sour dough bread.If you have leftover chicken or turkey shred the meat and layer it on think on a hero roll. You can add cheese , what's left over from your tomato harvest and kale or spinach. You could also make an ultra sophisticated  one with Brie spread on split croissants. What to have for sides? Since it's apple season try a slaw loaded with the Gala kind along with dried cranberries and shredded cabbage. To give it some color and crunch , add in scallions, matchstick carrots and almond slivers. You can sub in walnuts for the almonds for a different spin on flavor.Pears are also in season right now. A pear salad is unusual, easy to carry, and tasty. Think of one with arugula and goat cheese. Keep the dressing simple with a vinaigrette made with olive oil and apple cider vinegar.

Should you bring soup on a picnic? You could if it's two or three people or just yourself. Get yourself a large mouthed thermos which makes pouring easy. A great one is the classic tomato soup , a perfect companion for a cheddar cheese sandwich. You could also bring chicken soup or a potato soup. Pack a packet of oyster crackers along too. What to drink? If it's a bit chilly then think a hot tea or coffee , again brought in a thermos.If the weather is warmer , you could go for cider. It's always a great drink that works with any type of food. If not sparkling water is great as is cold brewed iced tea which can be brewed on the ride over. Picnics should end with some kind of sweet treat. Homemade shortbread is perfect. It travels well and won't get sticky or melty in the afternoon sun. Oatmeal raisin is another great bring. You could bake a double batch, one for the picnic and one for school and office lunch bags. A simple apple cake , easily cut into manageable squares is a good picnic cake. You could also make a spiced or nut snack cake too. Skip the frosting  though because it can get messy if wrapped in Saran wrap.

The weather calls for a picnic. Pack a lunch grab a blanket and set out to enjoy the beautiful season and sunny blue skies. Then enjoy a tasty meal in the cool fresh air,.

A Heimgemacht Oktoberfest

 October means one thing- Octoberfest. It;'s a big deal in the major cities like New York and Chicago. Some smaller towns and restaurants have their own version. However what do you do when there's not one celebration in your area? Make your own  heimgemacht as the Germans would say.

German food is heavy and it does vary from region to region. However there's one thing they can agree on and that's beer and wurst.  The most popular is Pilsner, a hoppy smelling brew popular all over the German republic. Your local liquor store should sell such top quality ones as Bohemia and Hacker PSchorr Weisse.As for wursts, the Schaller and Weber brand is the best Try to pick up a variety of them. Bratwurst is about the best because of its;' flavor and the way it grills up nicely. Hot dogs or frankfurters for the kids can also work.If you want more fancier fare then think rouladen which is beef rolls stuffed with spinach. Some add bacon and pickles to it but the spinach inside is very tasty and doesn't need anything else. Schnitzel and spaetzel is also very good.  Schnitzel is  any pounded piece of meat that's then dipped in beaten egg and breadcrumbs. Most Germans opt for pork because of the intense flavor and because it is traditional. Spaetzels can be bought or homemade. The ingredients are simple - flour eggs and water. You will need a spaetzel board which looks like a giant cheese grater to cut them into bite size drops. From the grater, they're plopped into the water and boiled like pasta.

One of the biggest dishes in Deutchland is sauerkraut. Yes , you can buy a big jar or can of it at your grocery store. However nothing beats the homemade kind. Keep in mind that it does have to be fermented for one to four weeks.You will need a large head of cabbage and salt. The cabbage has to be shredded, then salted and then massaged. Keep kneading it as it's poured into a very clean glass jar. (any impurities can cause bacteria to grow).Tightly screw on a plastic lid and let it ferment at room temperature. After the fermentation process you can then store it in the fridge. Oktoberfests are known for their pretzels too. These are the large soft, chewy kind that can also be used for bread or dipped in mustard or melted cheddar. They can be home made , with a yeast based dough. They do have to be boiled in either a baking soda or lye. Lye is the better bet here because its' the reason pretzels are golden brown and crisp on the outside. Plus it gives them that unique flavor too. after a quick lye bath, brush them with beaten egg and sprinkle on coarse salt. They're baked for  ten to fifteen minutes.

A heimgemacht Oktoberfest is the best thing in the world You can celebrate with wurst and homemade sauerkraut or schnitzel mit spaetzels.. Try a pretzel with mustard or have a plate of rouladen. Enjoy this month with good food from the heart.

Your Own Hot Doughnuts

 One of the best fall treats is a doughnut. It's the perfect snack or even breakfast on a chilly day. Homemade ones are even better.The bite is fresh and deliciously chewy,

Any good home baker can create a doughnut.You can make it with yeast for one with  a chewy bread like crumb or a cakey one that's more like your favorite slice. A basic recipe for the yeast variety has milk and two packets of yeas t mixed with two eggs and a stick of melted butter. You will need flour , usually the all purpose kind,More flour will be needed to roll out the dough into rolls. Keep in mind you will need a deep fryer for this and two quarts of a neutral oil like grapeseed or vegetable oil. Can you air fry doughnuts? You can. Just generously spray the basket with a neutral spray in either vegetable or butter flavor. This may be a bit tedious to do. Only two doughnuts at a time can be fried and  they have to be flipped midway through the baking process. The plus side is that they won't leave a greasy after taste and the texture is crisper on the outside, tender on the inside. Another plus is that you can also air fry cake batter doughnuts too, They come out just as good as their yeast cousins, The air fryer also works for doughnut holes too. The yeast ones take forty five minutes to rise and six to eight minutes to bake at 375 degrees Farenheit.

Cake doughnuts are another treat. The recipes are more varied than the yeast recipe as are the textures. Cake doughnuts can be as dense in crumb as a muffin or as light and fluffy as a birthday cake. You can create more flavors with cake doughnuts. A good cake doughnut recipe is made with flour, and baking powder which gives them lift. Usually one egg is used along with milk. You can fry them but look for an evenness in color and texture. Baked doughnuts are another way to go. Get a doughnut tin which has different shapes, from fluted edges to a regular circle. If you don't have one simply use a muffin or cupcake tin with foil in the middle to create the hole. Apple cider doughnuts are big right now and it's just adding concentrated apple cider. DO NOT add cider straight from the jug. You'll need to reduce it to a thick and potent syrup. This is done by boiling it down for twenty minutes.It's then added to the batter. You can also add an apple pie spice blend of nutmeg, cinnamon and cardamon. After they've been baked brush with melted butter and dredge in a mix of white sugar and cinnamon.

This is the season for doughnuts. Make them at home for a fresh, sweet treat. You can fry , air fry or bake the yeast or cake variety for a tasty bite full of satisfying sweetness.