TikTok Treats

 Tik Tok is just more than dance offs and book reviews. IT's providing the inspiration for holiday baking. It;s giving the world excellent cookie and candy  ideas. Best part is that you can even add your own recipes and favorites to the mix.

If you want to see some of the latest trends , first download the Tik Tok app and then go into baking. It's an amazing amount of fun recipes done within just a few seconds. I love the holiday pumpkin rolls one, a tiny film of ingenuity and thread. Then there are the pizookie videoes which feature that clever marriage of pizza and giant cookie. These are easy to make and would be great for any Christmas tree party. Another fun Christmas party treat is the Christmas tree bread, made only and simply with chocolate ganache, what looks like store bought puff pastry and some clever twisting. The dough is cut into a tree shape with some stars cut from the extra dough and then the tree branches are twisted. The stars then are placed onto the tree's middle then the entire bread is baked.For the truly ambitious there are Tik Tok videos on homemade gingerbread houses build with scratch gingerbread. You could even try hot chocolate bombs for an interesting gift. The candy videos are also fun and there are some interesting recipes like crockpot candy one or the treat made with Saltines!

Keep in mind that most of the TikTok videoes do not give measurements , cooking times or oven temps. You have to look on the web for the recipes which, luckily there are many. The app does have some really great cake decorating videos. The cupcake ones are really fun and easy to replicate. However if you want a more detailed video then go to Youtube. As we all know the videos are much more detailed and can give you recipes with exact measurements and show  how to decorate every baked good with precision. Remember all this if you want to make your own Tik Tok clip. You only have a few minutes to create a cohesive clip. Get everything you need together. The bowls, measuring cups and spoons along with whisks and beaters should all be laid out. It helps to measure out everything before hand, like  what's done on You Tube and cooking shows. A good idea is having the treat already baked and decorated. You don't have the time to include the baking and decorating time together. Decorating is another thing. You can show how you added whorls and faces on your creations. The last is picking out the music. Go for a holiday theme background. wear an apron if you want to,

Tik Tok is a great way to get inspiration for your holiday table/ There are some neat ideas you can try. It could be a pizookie or a pan of fudge. Take a look at the app and have fun.

A FAmily Classic Gone Vegan

 One of the joys of Piedmontese cooking is the summery dish of pomodori e uovi, tomatoes and eggs. This dish can be made year round, using fresh or canned tomatoes. The problem in a vegan household? The eggs. However thanks to Just Egg, s plant based egg substitute the dish can be enjoyed again.

                                                                 It's just a mix of these two.

I used a whole can of Acme's Organic fire roasted tomatoes which had a more pasta sauce flavor.I think I'll stick with the regular crushed plum version. It was well married to an entire bottle of Just Egg.

First it was heating up drizzle of olive oil and a good two tablespoons of I Can't Believe It's Not Butter.

A clove of minced garlic was added to this. You can add a pinch of oregano if you wanted to.

The Just Egg is added first and stirred around until curds form, just as with real eggs.

The tomatoes are added and stirred until the mix takes on a creamy texture.

                           Again the end result was so good that there was almost nothing left.

This is a great lunch or dinner and it's so easy to make. It's also heaven on earth to eat and I'm seriously thinking of making this my Christmas dinner (the holiday is about making and eating your favorite foods, after all) It's is perfect eaten with thick chunky slices of either Italian or French bread.

Thanks to discovering Just Egg I can make a family classic and favorite again. Pomodori e uovi is a great summer dish. Yet it's even better when there's snow on the ground and a nip in the air. It reminds one of a summer harvest of warm ripe tomatoes married to eggs.

Culinary Me Time

 After a few days of cooking and baking for everyone it's now time to take care of ourselves. It's time to either treat yourself to a good meal out or make something just for you. You've spent the last few days working like crazy making sure others eat well.It's time for yourself.

There are so many restaurants that you can visit right now. You can carry on the small shop weekend by visiting your local mom and pop eatery. Go to your favorite pizzeria or Chinese food. Get your  anchovy pizza that you've been craving or try the Drunken Noodle dish you've been wanting. Be adventurous too. Visit those eateries you've been wanting to try but have been held back by fussy or timid family and friends. Many towns and cities have off beat places too that specialize in certain cuisines like French or  Moroccan. Book a table for yourself and enjoy crepes Provencale or a chicken tangine.Bakeries are a must see if you're craving a flaky croissant or big buttery cookie. There are also some great candy stores if you want to feed a chocolate craving. Kilwin's a  homemade candy chain is expanding to towns throughout the US. Visit them if you want to try their caramel apples or hand dipped chocolates. Treat yourself to a box of buttery chocolate dipped caramels or brittle, creamy melt in your mouth fudge or a big piece of nutty chocolate bark. You deserve these goodies after working long hours prepping and cooking.

Indulge yourself at home of you don't want to leave your cozy couch. Let the family head to the movies or the park. Get lost in that book you've been meaning to read, sipping your favorite cup of tea and nibbling on your favorite cookies. If you're still in a baking mood, then go easy with Pillsbury's Slice And Bakes. The company now offers gingerbread, peanut butter and candy cane flavors for  Christmas. Their chocolate chips and sugar cookie slice and bakes are still a good choice and perfect for just having to yourself. You can also make yourself a quick and tasty mug cake. All this is is your favorite mug and a mix. You can make it yourself with just a quarter cup of flour , a quarter cup of sugar and just a tiny eighth of a cup of baking powder. There's no eggs needed, Just add the liquids of canola oil, water and vanilla extract. You can add cocoa for a chocolate treat or chocolate chips and a pinch of brown sugar for a chocolate chip one.Don't wan all that work? Then just use Duncan Hines packets that even now have icing too. Want something more substantial, then indulge in a steak with herbed butter. This is a great dinner for one, Have it on slices of Italian or French bread. Use your air fryer to indulge in stuffed portabellos or fried chicken.

You've worked too hard these past few days. It's time to treat yourself. eat out or stay in with your favorite foods and snacks. You deserve it!!!

A German Holiday In Frankenmuth

 Many regret not having to travel to Munich or Stuttgart for the Christmas marts and a taste where the traditions of the season originated.However there is a town stateside that can give you a taste of Deutchland, complete with lederhosen and comfort food. 

The town is Frankenmuth  in Michigan's Lower Peninsula (think the thumb part of the mitten shaped peninsula) is the town where the buildings are built in the Bavarian style and German food abounds. Sara Bonisteel, a regular contributor to the New York Times Food section wrote this interesting article about two restaurants in this charming town.They are the Bavarian Inn and Zehnder's of Frankenmuth which literally face each other on the same street. Nearly thirty thousand visitors are expected this weekend. However they also see the Glockenspeil Tower and the post office has larger than life Hummel cut outs gracing its' front. Yet the restaurants are really the stars. There are some differences. Zehnder's looks like Mount Vernon while The Bavarian Inn has a Sound Of Music Vibe. Zehnder's carries the Mt. Vernon feel even further by having servers dress as Colonial servants, with women in mob caps and aprons and men in knickers and banded collar shirts. The Bavarian Inn has what else, waters and waitresses in leiderhosen and dirndls.

What about the food. Both have an all you can eat menu.They also have chicken noodle soup and end with stollen slices the size of sliced bread ones. Soft serve iced cream end your meal with Zehnder's topping theirs with a translucent plastic animals. The restaurants also share such German classics as weiner schnitzel and sides of red cabbage. It's really no surprise that the menus are relatively similar.Two branches of the family own the eateries. The Zehnder's bought the former Fischer's Hotel in 1959 and built an addition with an architect who only agreed to the project if he could restyle the building in the German style. Tiny Zehnder , persuaded the town to remodel  the entire town as a Bavarian village.The 1980's saw the family split. Dorothy Zehnder's family now runs the Baviarian Inn and a shopping center while Al Zehnder ,and his sisters Martha and Susan run Zehnder's and also a golf course. Both places have adjoining hotels and waterparks. They descend from Johann Stephan Zahnder who more or less shared the land with the Saginaw Chippewa tribe in 1819.

If you're in the area visit both Zehnder's and The Bavarian Inn. enjoy an old fashioned family style meal finished with soft serve ice cream and a treat. It's a fun vacation,f ull of German food and merriment

The Happiest Of Thanksgivings

 For all my American readers here and abroad, have a good Thanksgiving and enjoy the fruits and pies of your labor;

This isn't my labor. Give all the credit to my local Acme for baking such yummy pumpkin pies!!!!

Corn One Of Our Native Best

 Corn or maize is as important to American history as any war or treaty. Its contribution was and still is vital for the American table.It  is the best example of Indigenous love of the land and the sense of community shared with the early European settlers.

Pete Wells who usually writes the restaurant review for the Wednesday New York Times Food section penned this thoughtful and informative piece for  today's section. Corn has been part of the North American diet for nine thousand years.It started in the Balsas River Valley south of Mexico City. It began as teosinte a kernal with a hard, inedible cover. Thanks to genetic mutations the kernels became softer and corn as we know it now was born. The plants traveled around the Western Hemisphere, even winding up in the Caribbean.The Hopi Indians of Arizona planted it a foot below the surface of high winter valleys in order to catch the meltwater , originally snow , that seeps into the ground. A fast growing grain was grown by the Mi'kmaq of Quebec and Maine.It was the Gaspe strain that ripens after only forty-five days of planting. Gaspe corn is still grown in Vermont with the help of Tony Van Winkle an anthropologist who teaches sustainable food systems in Greensboro North Carolina ans Vermont tribe Nulhegen band of the Coosuk Abenaki nation. 

Yet it is the Wampanoag nation of Massachusetts that has the most important connection to corn. They showed the Plymouth Colony settlers how to plant corn after their wheat crop failed. The Pilgrims were on the brink of starvation when they were introduced to the bright red kernels of a strain called King  Phillip's corn.It is still eaten today , although not as much as another heirloom strain called dent corn. Dent corn is still on our tables in the form of cornbread and muffins along with being crumbled in dressings and stuffings. It's steamed with molasses and eggs to create Indian pudding, a kind of custard first made by the colonists  who first called ground corn Indian meal. Some strains were lost as the Indigenous were either slaughtered or moved to different parts of the country. There is one strains that stayed, thanks to the Davis Farm in Stonington Connecticut.  The family obtained kernels in 1654 from a local tribe  when their chief Uncas gave the kernels to Hartford CT founder Thomas Stanton. A few Indigenous women are planting heirloom seeds as their ancestors have done, hoping to bring back the corn their ancestors ate.

Corn is one of the most vital crop in the history of North America.It sustained the Indigenous for millennia . It also was a life line for the early settlers of Plymouth. It was ans still is the backbone of American cooking.

Sweet Spins On Thanksgiving Desserts

 Thanksgiving demands tradition. Yet more and more home chefs are rethinking sides, and reimagining sides and even the turkey itself. Now that idea is coming to dessert. It's not just the traditional pies. It's taking time honored recipes and spinning them around.

Pie has always been the tried and true way to end the holiday dinner.There had to be  home baked pumpkin pie, and if you were feeling ambitious apple and pecan. You can srill have these but rethink them as tartlets The crust can be either already made dough like Pilsbury's or homemade. Instead of using a pie tin, a muffin tin works the best for this. Another idea is ditching the pie pan completely and making a free form galette.  The crust should be a butter one which complements the filling's richness. Fill it with any of the traditional pie recipes. Most galettes are fruit filled so you could just make an apple one although the other fillings work equally as well. Serve with a dollop of creme fraiche  Instead of the usual Cool Whip or even homemade whipped cream. Its' tanginess is perfect to offset the galette's sweetness. if you still want to make pie, then think alternatives. Pears are another delicious fall fruit that unfairly gets second billing. A pear pie would be an interesting way to end the meal. Use Bartlett or Bosc for the filling.Walnut pie can be a tasty sub in for pecan, Use maple syrup instead of corn syrup though. Walnuts have a bitter taste the others don't have.

You can use relatively the ingredients but in different recipes. What about ending the meal with a pumpkin tiramisu? It has the same pumpkin puree and the same spices of cinnamon and nutmeg.The puree is combined with cream cheese and mascapone to form a creamy filling. Lady fingers are still a vital part of the recipe and , yes, there is espresso used as in traditional mascapone.Yet it's given a new spin with cinnamon and nutmeg for a more pumpkin pie tasting flavor. Pumpkin is also an excellent medium for mousse. You can create an easy one using vanilla pudding mixed with pumpkin puree, and maple syrup.  Top with homemade whipped cream. Apples may be good in a pie but they're fantastic in cake. It's a nice old fashioned cake using shredded apples along with apples and cinnamon. It' also makes a good snack cake too when you just want a slice of cake and a cup of coffee or tea later on. Another fun home baked treat is pecan caramel bars. It has all the gooey nuttiness of pecan pie but on top of a buttery shortbread crust. You can also just candy pecans as an after dinner treat too.

Traditional Thanksgiving desserts can be changed up too. It's easy to sub in a galette for pie or create a mouse , cake or bar. Use a new ingredient like a pear or walnuts  in a classic recipes. These  spins will definitely liven up the holiday dessert table.

Sparking Those Sides

 For years we've had the same holiday sides. There will always be stuffing, potatoes, yams , some kind of green veggie and of course cranberry sauce. Yet these can be boring made the same way year after year. It's time to spark up those sides.

Rethink stuffing if you've made it the traditional way for years.Most have a mix of white  bread , celery , sage and yellow onion. Mix it up with subbing in rye bread for the white. You can add caraway seeds, an ingredient in the loaf. Chop up some Granny Smith apples to add in too. French or Italian bread makes for a tastier, chewier stuffing, perfect for sopping up gravy. Change up the way the stuffing is cooked. You can mold the stuffing into balls and then air fry them. Potatoes are another must make Thanksgiving side. Almost all sere their mashed. Yet a tastier alternative would be sheet pan potatoes cooked while the bird is roasting You can also cook greens beans or Brussels sprouts with em too, Onions can also be cooked with the potatoes for a very tasty side.Think of drizzling olive oil on them before cooking and then a sprinkle of rosemary , sea salt and freshly ground black pepper.Another idea is baked potatoes and then splitting them to hold gravy and sliced turkey.

Sweet potatoes or yams are another holiday table must have. Many make them in a casserole , topped with a gooey layer of marshmallow. Yet these beta-carotene  rich gems are just perfect on their own, with just butter and a sprinkle of cinnamon. They could also be the fun side if you sliced them wafer thin and then air fry into crispy chips. They can also be cubed too and then air fried. What about those green veggies? Many serve either green beans or Brussels sprouts. For a more refreshing idea. why not make a green bean salad with a vinaigrette of just olive oil and lemon juice. It's a  break from the usual casserole. Home chefs can also make sheet pan green beans. Roast them with garlic  and rosemary for a tasty side. Another idea is introdiucing a green you haven't invited to the holiday table yet. Kale is versatile and can be turned into a tasty sidekick to the turkey. The best way to cook it is sauteing it in olive oil and garlic. You could also make it into a salad too. Another classic star of the Thanksgiving table is cranberry sauce,. Yet many people don't really like this gelatinous cylinder. A homemade one, zinged up with orange zest is a better choice. You can also turn them into a relish perfect for a leftover turkey sandwich the next day, It's just pulsing fresh cranberries, oranges, sugar and cinnamon together in a food processor. It's a quick easy side that just needs to be chilled for two hours before serving. You can add some sour cream in if you want.

Thanksgiving is all about the sides. Yet make them sparkled and spark with new recipes and new ingredients. It'll make for an interesting and memorable holiday table.

Thanksgiving For Beginners

 Thanksgiving is a daunting cook day even for veteran homes chefs.Imagine what it must be like for beginners. Luckily there is a guide  from the New York Times Food section with simplified recipes for new to cooking home chefs.It's easy, and chock full of good , tasty recipes.

Eric Kin, a regular contributor to The Wednesday Food section for the New York Times and author of a cookbook coming out next year compiled an easy to shop for prep  and cook. His recipes only require a sheet pan, and a large skillet Everything cooks at one temperature 350 degree Farenheit, which is easy to remember. Mr. Kim also suggests use one herb like oregano or sage throughout the recipes to connect everything. He starts off with a salt and pepper roast turkey breast. It's a bone in kind which can be dry brined the night before. Mr. Kim just slathers it with with butter and showers it with seasoning for a succulent, tasty bite. Of course there has to be gravy and he gives a recipe for an unami one. It's made ahead with a base of caramelized red onion, flour milk and butter, There is also sugar and pepper to give it sweetness and some heat. One of the most fun recipes is cheesy pizza stuffing. This would just be great on its' own. This is a custsrdy mix of tomatoes and dried oregano along with buttery sauteed onions and topped with mozzarella. Add sausage or pepperoni and it becomes a great weekend meal.

Of course there are sides.Mr. Kim offers another spin on a Thanksgiving classic mashed potatoes. He serves up mashed sweet potatoes enhanced with roasted garlic.They do have to be roasted instead of boiled to concentrate their flavor. You can make this the night before and warm up in a buttered dish. Add more butter to the top to create puddles.Every Thanksgiving meal needs a salad and Mr  Kin gives us one that combines green beans, radicchio and artichoke hearts in an easy olive oil drizzle followed by a sprtiz of lemon juice and a sprinkling of oregano. For tanginess there is lemon cranberry relish instead of the usual cranberry sauce. This is pulsing fresh cranberries, thin skinned lemons and sugar. A pinch of salt brings out the blend of tart and sweet flavor. No holiday dinner would be complete without dessert. Mr Kim gas created a caramel apple pudding. It's a trifle of apples fried in a homemade caramel sauce, layered with classic vanilla wafers and salted cinnamon whipped cream. The combination is a nice treat , layered and then chilled in the fridge until serving.

These recipes give novice home chefs hope. They are easy and tasty, perfect for the holiday. Try them for a holiday meal that are a dream to make and eat.

Ken Magos Hosting With History

One of my favorite PBS shows is "Drive by History" in which host and historian Ken Magos finds out about the history behind those blue plaque signs that dot the  New Jersey landscape.Now he has come up with a spin off  "Drive by History Eats"in which he,  with the help of Dr. Libby O'Connell and chefs Melissa Fairchild Clark and Anthony Murgola, create dishes eaten by some of New Jersey's most prominent historical figures along  with recipes culled from historical events and ethnic and indigenous group. He has graciously given Foodie Pantry an interesting and insightful interview.

• 1.    How did you come up with the idea for “Drive by History Eats’?

  This idea has been percolating for a while, actually.  It came from past Drive By History investigations where food – either dinner parties with incredibly influential figures, or various immigrant groups bringing new flavors to our region – played a key role in those narratives.

  2.    You cover several different eras in the show, from the indigenous Lenni Lenape  Three Sisters to the meatless dinners of World War One. How did the recipes reflect the times?

  To paraphrase our Food and Culture Historian Dr. Libby O’Connell, “Recipes provide a window into the past.”  By looking at historic recipes, we’re able to discern when new ingredients were introduced to our region (or became more widely available), and also when certain trends in cooking techniques and equipment or gadgets became popular.

   

  In addition, recipes often reflect social and industrial movements through the generations, such as breakthroughs in refrigeration and food preservation and shipment in the late 19^th century, and Meatless Mondays and Wheatless Tuesdays during World War I.

  3.    Have you noticed any similarities between what New Jerseyians ate then and what we eat now?

  Well, New Jersey is called the Garden State for good reason, and has always boasted a wealth of indigenous fresh produce, fruit, berries, fish and game that have kept our ancestors well-fed for literally centuries.  And we’re still enjoying the bounty today.

  4.    What would you say are the most noticeable culinary differences between then and now?

  From pre-colonial through the 20^th century, the most striking culinary trends are probably the addition of new ingredients and flavors brought over by immigrant groups – keeping in mind that even honey bees (not indigenous to North America) were introduced by 17^th century European settlers.

  5.    I see there’s an upcoming program featuring indigenous dishes starring the Three Sisters and grape dumplings. Will there be more episodes featuring indigenous recipes?

  That is certainly a possibility for future seasons.

  6.    Asking that, we can’t forget New Jersey has had a strong immigrant influence too. Will you be featuring dishes from Newark’s Ironbound section along with Union City’s Cuban neighborhood as well as culinary contributions from the first wave of immigrants to the state?

  We’re planning two separate episodes for Season 2 of DBH: Eats focused on Newark stories. 

   

  The first, based on an upcoming episode of Drive By History featuring legendary entrepreneur and community philanthropist Louise Scott, will examine the culinary influence of Newark’s African American community during the Second Great Migration following World War 2. 

   

  The second, tied to our past investigation at the Newark Museum’s Ballantine House and 19^th century Christmas traditions, will examine holiday culinary contributions from the city’s German, Dutch and English communities.

  7.    You can’t mention New Jersey without a reference to our famed boardwalks. Will you be delving into the history of our most beloved dish - the pork roll sandwich along with other classic boardwalk foods?

  I see you’re trying to draw us into the Taylor Ham vs. Pork Roll debate!  Well, let’s just say we’re neutral on that subject, but have definitely toyed with doing an episode on favorite boardwalk dishes.

  8.    Will “Drive by History Eats” be visiting the state’s oldest restaurants such as Mendham’s Black Horse Tavern?

  Restaurants aren’t our focus.

  9.    New Jersey has seen its’ fair share of battles. Will you be exploring what the Colonial and British armies ate and comparing them?

  That’s a great topic idea – thank you for sharing it!  We’ll definitely throw it into the mix for a future episode!

  10.  And the famous I have to ask question - what was your favorite dish from all the recipes that you’ve sampled and why did you like it so much?

  Honestly, all of the dishes were really tasty this season, but if I had to pick I’d say that I had 2 favorite dishes this season.

   

  First was the pork chop from the Whitman episode.  The pork chop itself was delicious, but the braising liquid with all of the vegetables made a fantastic soup for days after the shoot (I chose to take this one home with me, though dishes are always shared with the entire crew at wrap).

   

  Second were the grape dumplings.  So simple to make, but incredibly delicious, and surprisingly not heavy at all.  The crew all loved them, too.

   

  I hope the audience tries the recipes at home – They won’t be disappointed!  They’re all available on our show website, DriveByHistoryEats.tv.  

  
  

Pies Of Perfection

 Thanksgiving is only a week away and many home bakers are freaking out. WHat do they serve after the turkey?Or what's the tastiest pie to end the dinner. Don't . The New York \Times Wednesday Food section has another must save section. There are many recipes that can make Thanksgiving a dream.

 Every pie recipe is a keeper. Regular contributor , Melissa Clark, gave us an in depth and extensive article about these great desserts along with good tips that will stay a lifetime.Pies can be tricky to make and making the perfect one takes skill.Ms. Clark gives recipes for three of the most traditional : pumpkin,apple and pecan. There is the recipe for the perfect crust.It is super buttery but perfect for the fillings offered.It has ten tablespoons of unsalted butter, preferably a high fat European one like Plugra for the best tasting crust. The rest is flour fine seas salt and ice cold water.It does need to be refrigerated for at least two hours before using. The best bet is making itTuesdsy night and keeping it overnight in the fridge before baking. You can use a food processor to pulse the dough but Ms. Clark likes using your hand to mix'The butter is cut into cubes and flattened into the flour until they look like cornflakes. If it's made in the food processor, pulse the butter with the flour and sea salt until the butter cubes resemble lima beans.

You can make all three fillings or just one. Her pumpkin pie is actually made with butternut squash. Prepping  pumpkin can be labor intensive and surprisingly it doesn't impart the right taste. Butternut squash does.The company Libby's which as been supplying Thanksgiving bakers pureed pumpkin for decades uses it to create a creamy , mild tasting filling. She also adds ground ginger and cloves to give  it a spicier flavor. Her apple pie is not one of those with a soggy middle and damp top. She recommends cooking the apples beforehand to because cooked apples have already released their liquid. the juice steams and pools, making tt harder to get that perfectly crisp crust. Cook the apples in butter and light brown sugaralong with a variety of spices. Ms. Clark uses cinnamon, ginger nutmeg and brown cloves. There's also cornstarch added for a crispier slice. There is also that Southern classic pecan pie made less cloying by eliminating the corn syrup. Ms Clark suggests using a mix of maple syrup and honey which gives the pie a complex earthy flavor with floral notes. Also simmer the maple syrup before to concentrate it's flavor. Melted butter is also added but Ms. Clark cooks it more for a nutty browned butter. The nuts don't have to be toasted beforehand . You can do it if you want.

These pies will definitely be the perfect ending to the Thanksgiving meal. Make one or all three. They will definitely stand out and shine.

Warming Up The Winter With Alco Eats Spices

 Nothing warms up a chilled body than a bowl of spicy food. It's so easy to create a flavorful bowl of veggies and meat, zinged with a variety of spices. Alco Eats knows this and have created the perfect blend of them for cooking and fiery treats for snacking.

This India based company has created a wide variety of Indian blend spices made from mixes of dried veggies and fruits spiked with such spices as turmeric, ginger, cardamon and white pepper. Dried onion, tomato and even muskmelon round it out. Each spice bottle has a recipe for such Indian classics as butter chicken.

This is great for those home chefs wanting to  dip into South Asian cooking. They could start out with sauteed veggies with the spice designed for them if they don't want to make an entire meal.These are great to make and serve with rice  but also with oven warmed naan. Also consider incorporating a few bottles in a holiday basket, with basmati rice and naan bread.

The company also Funny Nuts. These are cashews coated in biting black pepper and fiery peri-peri sauce.

I love any kind of cashew and these were amazing. The black pepper had the right bite while the peri-peri had the right amount of heat. There is also masala mirch and sour cream and onion. These are perfect stocking stuffers as well as being a good snack for hikes and picnics.They also would be a zingy addition to any holiday buffet table. 

Alco Eats has some amazing spices mixes plus a tasty selection of Fun Nuts. Try any of them for a tasty way to warm up this winter. Their fiery heat is delicious both as a meal and as a snack.

Honoring Indigenous Recipes

 November is Indigenous People month. It's time to honor their contribution - which is a very big one - to the American table. These recipes can be made for Thanksgiving or even for a celebratory meal.

My state, New Jerse,y was home to the Lenni Lenape or Delaware tribe. One of their  recipes that could easily fit on a breakfast table is Sa'Pan or corn hominy.It's sort of like a sweet polenta with fruit and butter added.it's mixing a cup of white or blue cornmeal with a cup of very cold water. Two cups of boiling water and a pinch of salt is added. Dried fruit is blended in too in this stove top creation.A tablespoon of butter or lard is stirred in and blended .Beat the corn mix until smooth and serve with maple syrup.One of the biggest tribes, the Aligonquian has a dish honoring  The Three Sisters. This is corn, squash and beans ,Lima beans corn and squash are combined with red and green peppers, zucchini, tomatoes and eggplant.Onion garlic and parsley flavor it as does pepper and paprika. The onions, garlic and peppers are sauteed in butter or oil while the squash zucchini and lima beans are steamed and them added to the mix. The Wampanoag tribes of Massachusetts have an excellent stew made from turkey or chicken called sobaheg The birds are mixed with ground corn meal or hominy along with green beans, winter squash, onions and garlic.Ground sunflower seeds are added to thicken it.

The Navajo of the Southwestern US have also contributed to the American table. Their most famous dish, fry bread comes with a sad history. This was created in 1864 when the US government gave  the tribe   flour, sugar, salt and lard as they made their long walk from Arizona to Bosque Redondo, New Mexico. This new land couldn't sustain their traditional crops of vegetables and beans. The recipe is similar to the sopapllas to  the Pueblos and Hispanos of New Mexico. Yeast is added for rise and it's fried in melted shortening or vegetable oil. You could add a pinch of cinnamon and nutmeg for flavor. The Pacific Northwest and British Columbia had the Tlingit tribes. They survived on the famous salmon of the area and made chowder with it. Yelloweye chowder , a often made soup is a mix of yelloweye salmon, carrots and celery, Clam juice and chicken stock are the base while bacon, oregano and onions also add flavor.  Heavy cream and milk are also added to give it a New England clam chowder vibe It would make for a nice holiday meal starter or served in small bowls or cups at a holiday party,

The Indigenous tribes have always will have contributed to the American table. Honor them by featuring a dish at your Thanksgiving table. These are the recipes of a true America and represent the country's ancient cultures.

Festive Chickpeas A Crunchy Healthy Snack

 It is hard to find a snack that's good for you and good for your taste buds. Luckily there is one, Festive Chickpeas that fit the bill. These are great , delicious snacks that can be eaten at home or on the run.

One of my favorite beans is the chickpea. They're phenomenal in a summer salad or added to pasta sauce. Dried ones, which are the best ,are usually sold at Italian festivals only held in September. These are the best They are crunchy and salty, the perfect snack. Luckily Festive has come along and not only given us sea salted dried butter flavored chickpeas but ones that are ranch flavored along with honey barbecue, sour cream and onions, and two kinds of spicy, mild and fire hot.  The flavors are not so overpowering. You can still taste the chickpea's unique nutty sweetness and the extra seasoning complements them.They come in one ounce and two ounce bags. They're the perfect lunchbox or picnic snack but also would make a fun stocking stuffer too.

I like these for so many reasons. They have a good crunch and the flavors are  tasty. I can even see Festive Chickpeas in a salad, giving it some oomph and zing. There are other pluses too. The chickpeas are non GMO and there are no preservatives. Also chickpeas are chock full of manganese. You can also eat a handful of any of the Festive kind and feel full. No need to eat  a bowl of them. Chickpeas also help regulate blood sugar and promote brain health. Chickpeas in general help lower Type Two diabetes, cancer  and heart disease. Imagine any other snack doing that!!

Switch over to Festive Chickpeas if you want a healthy good for you, crunchy snack. They are perfect nibble for binge watching or a great side to a fall picnic. Try all their flavors for a delicious and healthy alternative to chips and popcorn!!!!

Four Years Without The Master Chef

 It's hard to believe that four years have elapsed since I lost my Mom, our family's Master Chef. This past year would have made her worry but amused and maybe thrilled that her kids managed.

I know she would have been worried out of her mind about my twice broken arm and the surgery that followed the first break. What would she have made of my brother's spinach salad and his successful attempt on our family's potato salad recipe? She would have liked the spinach salad and maybe the ingenuity he put into the salad. He used already boiled potatoes and a variety of vegan mayonnaise. Would she have liked the added capers and green olives? Maybe. She would have said maybe add more celery and a bit more onion, both needed for crunch and texture.She definitely would have offered input on jazzing up store bought tomato sauce that my brother is fond of having with his penne or rotelli. His Halloween barbecue would have tickled her and she would have loved bundling up in front of the fire pit munching on a "real" hot dog and having a plate of potato salad, followed by hot coffee and Halloween cupcakes.

What would she have thought of my "one arm cooking"? She would have worried that I was doing too much and hurting my afflicted arm when I made my well known air fryer portabellas. Yet she would have been happy that I was actually cooking and would have been at my side to do most of the work. My taking the right vitamins and my daily dose of calcium  would have been her top priority. She would want me strong again and healthy. I think she also would have wanted me to eat more protein, namely meat and dairy to build stronger bones. We would have had more rotisserie chicken from the Acme and may even steak sandwiches along with a snack of Brie on crackers. She definitely would have made me drink cow's milk instead of the usual almond milk and also eat more yogurt too. We would have gone the Piedmontese route with using butter to fry and saute - after all it is dairy too  - instead of relying on "I Can't Believe It's Not Butter". Greens , especially kale and spinach would have been more on the menu. These too are rich in iron and good for healing bones.

This would have been a tough year for her to witness but she was tough and could handle anything thrown her way. A kid with a twice broken arm wouldn't have fazed her. She would definitely go into Master Chef mode and created healthy, protein rich dishes for us.

The Thanksgiving Issue Part Two

 Yesterday The New York Times Food section printed their unofficial Thanksgiving issue. It was chock full of ideas and recipes. There is still more to go over and share with family and our veterans alike.

 We discovered spins on turkey thanks to Padma Lakschmi and some interesting dishes from a Liberian Thanksgiving. Now it's time to look into traditional and classic New York Times recipes. These reflect over 150 years of them from The Times. Krysten Chambrot food editor of the section  created the assembly of these tasty dishes.She's had help from Amanda Hesser, co-founder of the cooking and home company Food 52, and former Times food writer and editor. Some of the recipes weren't originally meant for the holiday but they can easily be made for it.  You could easily start the meal off with Craig Claiborne;s Florentine dip first published in 1959.It's a heady mix of anchovies, capers and lemon juice mixed into a blend if sour cream and cream cheese. Chives, garlic and parsley add to the flavor. A different side is red cabbage glazed with maple syrup. This would also be good with a holiday pork roast or  a Christmas ham too. It's from 1991 , created by Yves Labbe. Red cabbage is first sauteed in bacon drippings with onions, apples, a bay leaf and maple syrup. This is then baked in the oven for thirty minutes after being seasoned with salt and pepper.

You can never go wrong with an Edna Lewis recipe. Her recipe for baked sweet potatoes with lemon was first published in 1993 right after she wrote her seminal cookbook "The Taste of Country Cooking" when she worked at the famed Gage & Tollner.The sweet potatoes are first boiled as a syrup of brown sugar, lemon zest and nutmeg in water. Butter is whisked in and then lemon juice. The potatoes are then sliced into half inch thick  discs or coins and put into a buttered shallow baking dish. The lemon syrup is poured on top and the whole dish is baked for half an hour at 425 degrees. What to end the dinner with? Not a traditional pie but David Lebovitz's fresh ginger cake first made by Times readers in 1999. Mr. Lebovitz was the pastry chef at the famed La Panisse in Berkeley California. This recipe is from his first cookbook "Room For Dessert". It's sort of like a gingerbread, but made with fresh peeled and cur ginger along with cloves , cinnamon and black pepper.It only has two eggs so it's not as rich as other holiday cakes. It would go well with vanilla ice cream or a dollop of freshly whipped cream.

These are great Thanksgiving recipes to be shared with everyone, including our veterans. They can also be made for other holidays too. Enjoy these New York Times classic recipes and their classic flavors. They are the perfect accompaniment to turkey, ham or roast port.

Your Must Have Thanksgiving Issue Part One

 Thanksgiving is almost two weeks away and it's going to be a big one. It's the first major holiday where we can sit down with family and friends after being separated for so long. The meal has to be spectacular  with fantastic recipes.

This is where today's New York Times Food section comes in It is an unofficial guide to Thanksgiving cooking and baking. It's definitely an inspiration with different spins on classic dishes and new recipes that every home chef has to try.Turkey and gravy lovers will enjoy trying Padma Lakshmi's spin on the holiday bird with a boozy gravy spiked with Calvados,. Regular contributor and great food developer herself interviewed Ms. Laksmi who is more known for being a judge on Top Chef and her eye opening travel and food show "Taste The Nation" streaming on Hulu. Yet it's her turkey recipe that will make an impact on mant Thanksgiving table. She treats the turkey as if it were a very large chicken.It's brined first  in a spicy blend of buttermilk for tenderizing and cayenne pepper for zing and heat. The turkey itself is stuffed with lemon , ginger thyme and garlic for a truly flavorful bite. It's then drizzled and rubbed with olive oil before being  slow roasted in a pan of water. The gravy is a blend of the Calvados with the combined juices of  mashed Fuji and Granny Smith apples, along with red and yellow onions and fennel. The juices are whisked into to a roux of butter and flour and then the Calvados is stirred in.

You could easily add some of the dishes from Liberia;s Thanksgiving day celebrated on the first Thursday of the month.It wasn't modeled on the American holiday and is fraught with a lot of history, festivities and food.Another weekly contributor to the New York Tines Food section, Priya Krishna interviewed Liberian-American chefs who bring their spin and traditional recipes to the American Thanksgiving table. Theirs is different. The day is spent with family , playing kickball and getting dressed up. The ingredients such as cassava and sweet potatoes. There is no turkey in Liberia. There is chicken however and Ms. Krishna gives a recipe for Liberian chicken gravy. This is chicken thighs first rubbed with a fiery mix of  black pepper, cayenne seasoned salt, onion powder and garlic. The gravy is then made with yellow onions garlic cloves and a cube of Maggi chicken broth. This is added to olive oil and tomato paste simmered together. It and the chicken is then baked together for thirty to thirty-five minutes. There is also pan fried collard greens.cooked with either a  cut up Cajum turkey or regular one neck and wings. You can add fish(!) such as dried barracuda or other kinds if you want, It;s still flavorful with  the addition of ham hock, yellow onions and habanero peppers  This is all cooked together for five to ten minutes on a stove top and served with rice.

These are just some of the recipes you can use for your own Thanksgiving table. They offer a fresh brightness to the table/.They will make this holiday stand out.

All Vegan French Toast

 Nowadays it's easy to make a vegan meal, especially one for breakfast - or breakfast for dinner. Thanks to Just Egg home chefs can make the classic French toast without any guilt. Best of all it tastes like the real thing, egg-y, custard-y and full of cinnamon and vanilla.

I had some left over Just Egg from yesterday's scramble so I decided to make a recipe I've been craving for a long time - French toast.

I went full vegan also using Blue Diamond Almond Milk. I followed Just Egg's recipe for the Frrench toast, omitting the two teaspoons of sugar. It was going to have enough thanks to drowning the slices in maple syrup later on.It was one cup of the mung bean mix to a cup of almond milk. A teaspoon of both the cinnamon and vanilla were added for that traditional sweet flavor.

                               The mixture was whisked for about five minutes to thoroughly blend all the ingredients.
I used Aldi's Artisenal bread because it looked sturdy . This was soaked in the custard for a few minutes.

                                                     I thought it would be a good choice.

   It wasn't. The bread got super mushy and didn't brown properly. The inside was too gooey , almost like pudding.The slices flopped when flipped and broke into pieces.

                                                        One slice managed to come out OK.

 Despite the texture the taste was pretty spot on to the real thing made with whole milk and eggs. I know the next time I make Just Egg French toast I will definitely use French or Italian bread,It's sturdier and can hold up to a good soaking. It's also has a great chewy texture that lends itself very well to the recipe.

Going vegan doesn't mean giving up favorite dishes like French toast. With the right bread it can be heaven, Try the vegetarian version with Just Egg and Blue Diamond Almond Milk for a tasty spin on this breakfast comfort food.

JUst Eggs Just Scrambled

 It is tough cooking in a vegetarian and vegan household. One of the missed foods is scrambled eggs and omelets. There's a new product , Just Egg from San Francisco  that helps to eliminate those egg yearnings. It's a completely plant based egg substitute and can do the work of the real thing.

Just Egg has been on my radar for the past couple of weeks. I was happy to see that my local Acme carried it. I had to buy it, dying for a good scramble and eager to compare it to chicken eggs. It's a small bottle with only twelve fluid ounces.It's probably good for only two recipes though.

It takes one cup of the liquid made entirely from mung beans to create a scramble for two people.It's melting butter or what I used I Can't Believe It's Not Butter. Just Egg has to be poured evenly into the frying pan.

I wanted to give it a Florentine omelet vibe so I mixed in a bowl of torn baby spinach.

It does look like a spinach omelet..

The spinach was added about five minutes after the Just Egg began to cook. Now it's time for scrambling.

 

It really does look like the real thing with creamy yellow curds.Of course any egg dish deserves a good sausage patty. I bought Acme's in house brand of vegan patties.

                                       Together they made a great breakfast for dinner. The spinach scramble was pretty on point  with taste and was delicious with the patties.

Next time I 'm going to try a traditional bacon and egg breakfast for dinner using Morningstar Farm's' bacon. I plan to try the Just Egg for baking too to see how it works out.I also plan on making tasty veggie omelets and a Piedmontese family recipe of the delicious tomato and eggs.

Vegans and vegetarians should rejoice. Just Egg is a great egg substitute perfect for scrambles and omelets. Try it today for a tasty break and to help the planet.

Test Runs

 Thanksgiving is around two and a half weeks away. It means a busy kitchen and this year cooking for many  in some families. Yet some of us are rusty with cooking fancy foods or large quantities. It's time for a test run to not only test out new recipes but to also brush up on cooking and baking skills.

One of the most daunting courses is the turkey. Luckily there is still the Butterball Hotline to help during those iffy moments on Thanksgiving Day. However get yourself acclimated again to cooking the roast. Assess your pans, are they still good? Do you need to get new ones or the disposable aluminum kind? Get  to know brining liquid and how to brine your bird. You may want to try a new recipe or tweak the old one. Once roasted , go over the pros and cons. ask yourself was the meat moist and juicy or dry? How can that be fixed. Is the skin crisp and crunchy? Get familiar with massaging the turkey meat with butter. This is done under the skin and it produces a moister , tastier meat. If you want to experiment with herb or sage butter, now is the time to do it. Don't experiment on Thanksgiving Day. The family may not like the new flavor and not eat it. The same applies to the gravy.It's probably been awhile since you made the homemade kind. Now is the time to perfect the recipe. You may want to adjust the amount of flour used to avoid lumps. Experiment with it and write down any adjustments you've made.

Sides should also be tested out. This is easier to do, because you can make a side a day with your meals. If there's a new recipe that piques your interest try it out during these two weeks. It's also a good idea to get the family's opinion on it too. Their input is important if you try a variant of a traditional Thanksgiving recipe. They may love or hate those mashed sweet potatoes with a drizzle of maple butter.  There are diehard sweet potato casserole fans that may balk at the idea of eating a healthier roasted sweet potato. That means dusting off the family recipe and creating something you haven't made in two years. Brand new recipes definitely need to be tried out. You need to get used to the prep and the steps. Gauge the easiness or difficulty of it  along with the time used for prep and cooking. If it's too difficult, look for an easier variation or ways to shave cooking time so that it syncs up with the turkey and other sides. You don't want a side dish that will be served thirty minutes after everything else.If the recipe proves to be hard and demanding then pick out one that fits your cooking skills. Don't be afraid to try out different recipes on one ingredient like Brussels sprouts or green beans, It's also a good time to try out your stuffing recipes too and see what needs to be tweaked with it.

This is the time to test out your tried and true Thanksgiving recipe.It's also the time to give those new recipes a whirl. A trial run is always necessary when cooking a big holiday dinner. Do it now to get ready for the big day.

Thanksgiving Rules

 The Times Food section had an interesting article in their Wednesday Food section.It's about the upcoming and the Covid 19 vaccine controversy. What's a home chef to do? can we have the big dinners will two or three tables like we used to?

It used to be you shouldn't discuss sex , death pr politics at any table. as they have for centuries, these subjects can make for uneasiness or anger/ Now there's another problem with those of us who have been inoculated and those who are adamant against it. Do we set rules? Or isolate the unvaccinated at a kind of children's table , far from the rest of the party. Then there's the question of would doing such separation be an insult? Keep in mind that catching Covid and the delta variant are not as severe when you're vaccinated. You can mix people if you want and if they want.If someone wants to sit alone with a tray table in the living room let them. It's one less headache and everyone is happy. What about kids and babies? Kids from the ages of five to eleven are getting them. The little ones are usually placed at the traditional kid's table while the babies are usually sleeping in their carriers.You may encounter some parents who don;t want their infants near the unvaxxed kids. This can be tricky. An easy fix would be have the vaccinated kids siting with their folks while the ones who aren't sit with their folks at separate tables.

Another idea is having a Thanksgiving barbecue or tailgating party. This  allows for people to sit far away from each other.If the weather where you are is warm, then consider this. You can rent or have family and friends donate  card tables where they can sit . It's even a great milieu for deep frying a turkey too. This has t be done outdoors anyway. It will make for a memorable holiday dinner. Set up a long buffet table with gravy boats and sides. It can be cleared away for dessert to hold a variety of pies. For this also have a coffee urn along with a hot water carafe for tea. This last can be bought at Walmart. also set up the dessert table with sugar and sweetner packets along with  creamers and cans of whipped cream for the pie. The food can be served on sturdy  plastic dishes that can be saved or thrown away. Chinet has the best plastic dinnerware for this. What happens if you're in a colder climate or there's rain or even snow?You could cut down the guest list or to avoid snubbing, have the dinner with the immediate family pod and then invite guests over for dessert. Stagger the times  so you don't have a crowded house.

Thanksgiving may be tricky this year but there are ways to get around it. It's just a matter of diplomacy and logicistics There are ways to make everyone happy and satisfied with holiday meal and dessert.

The Legacy Of Frybread

 Indigenous frybread has an interesting legacy. Many Native American families love it and have their own recipes. Yet it does have a controversial and sad past of how it came into being. It represents comfort and sadness, sweetness and bitterness..

Kevin Noble Maillard, a law professor at Syracuse University wrote this fascinating piece in yesterday's New York Times Food section along with being a regular contributor to the newspaper. He is an expert on the subject , belonging to the Seminole Tribe in Oklahoma along with writing the children's book Fry Bread : A Native American Family Story. Every tribal family has a fry bread recipe.it was originally created by the Navajo or Dine tribe.It originated 154 years ago when the US government forced Indians in Arizona to make a three hundred mile walk known as "The Long Walk". They had to relocate to New Mexico where they couldn't easily grow the beans and vegetables needed for their recipes. Native cooks had to adapt using government rationed commodities of powdered, preserved and dry goods. It is a painful reminder of how they were treated yet it became a staple at powwows, family dinners and events. The recipe is a basic one. It's a mix of  flour salt baking powder and oil. Water is the only liquid used to make the dough moist. It's similar to the Mexican sopapilla which is the sprinkled with cinnamon and sugar.

The recipe has been shared by tribal members but it varies from family to family.Ramona Horsechief of the Pawnee Tribe and seven time winner of the National Indian Taco Championship of Pawhuska Oklahoma grows Pawnee blue corn in her garden and mills the flour for a sweeter , denser frybread. Le Etta Osborne-Sampson of the Seminole Nation of Oklahoma uses her grandmother's recipe which has sugar in it. The making of frybread is matriarchal as well. Hope Peshlakai was taught as a child by her grandmother and even follows her grandmother's habit of storing her cast iron skillet in her oven. She also had to deal with her husbands aunts who wanted to see her recipe for the bread. Ms. Horsechief uses her grandmother's 125 year old bread poker which is used to flip the bread.Mr. Maillard includes his recipe, undoubtedly a family one  which is easy to make up. He adds sea salt and raw sugar and uses coconut oil for frying for a healthier alternative.It needs to rise for three hours before frying and then fry to the desired color. It could be a light gold to a deep brown depending on how crispy you want it.

Fry bread is a comfort food with a history. It is delicious bringing back memories for so many indigenous. Yet it also has a past that has to be reckoned with , despite its' soothing flavor.

The Gateway To Egyptian Cooking.

 There was a time when Middle Eastern cooking was strictly regulated to Middle Eastern families and their kitchens. Yet thanks to Claudia Roden, home chefs now make hummus and spiced lamb. She shared her recipes , broadening palates and minds.

Regular contributor Melissa Clark wrote about this phenomenal cookbook writer in today's New York Times Food section. Ms Roden opened English eyes to  blending cucumbers with yogurt and garlic into a creamy salad along with simmering lentils with cumin for comforting , warm soup. She also taught British home chefs how to fold phyllo stuffed with cheese and various herbs into bite sized pastries.Ms. Roden is both Egyptian and Jewish. She came from a large, prominent Syrian Jewish family who had emigrated to Cairo in the 19th Century. Ms Roden also has Ladino or Jewish-Spanish roots that go back to pre-Inquisition Spain, thanks to her maternal grandmother. That heritage was reflected in her 2011 cookbook The Food Of Spain. The food she grew up with, the food of the Syrian Jews was  as she put it , sophisticated, varied and abundant. dishes had to be elaborate with many steps. These complicated dishes symbolized love for family and children. Making a one pit meal for dinner was considered an insult. Her family left this life in 1956 when President Nassar expelled all Jews. she and her family made their way to London where she studied at st. Martin;'s school of Art where she went on to become an accomplished painter.

Yet it is her recipes that stand out.They were gleaned from other exiles who piled into her mother's kitchen and exchanged recipes. These symbolized love and such dishes as rich almond-orange cake and mint sprinkled tahinio salad. Ms. Roden gave Ms Clark her recipes for bullinada ,a savory Catalan fish stew and a yogurt cake. The first is a savory blend of skinless hake or monkfish ,new potatoes a yellow onion and garlic. Mayonnaise is added for creaminess along with fish stock and dry white wine. Saffron, fennel seeds and Aleppo peppers.  Surprisingly the fish is added last, with the onions being the first. It cannot boil or the mayonnaise will curdle. The yogurt cake is made with one and two third cups of tangy Greek yogurt to give it a dense , cheesecake like quality crumb.It only has three tablespoons of flour and a cup and a half of sugar.The juice and zest of one lemon is also added , giving it a bright tart flavor. what gives the cake its' lightness is that the yolks and whites are beaten separately and then the whipped whites are added slowly to the batter.It's baked for forty to fifty-five minutes or until the top is puffy and speckled brown.

Claudia Roden has broadened palates to the rich and flavorful dishes of Jewish Cairo as well as Spain. Her recipes are colorful and  tasty.They re a great introduction to MIddle Eastern and Spanish cooking.

Souling Cakes

 Today is All Soul's Day , a time in the Christian calendar where people honor their relatives and ancestors long past. Ir was a common practice in Britain and Ireland to beg for little cakes and pies for a song or prayer for your gone loved ones. The tradition turned into Halloween but soul cakes remain the same. The recipes haven't changed in centuries.

Everyone may remember Sting's "Soul Cakes"  from his 2009 album "If On A Winter's Night". It was his version of a Peter , Paul and Mary song from 1965 which was based on the traditional British version. .Most "soulers" were poor and hungry. The wealthier townspeople gave them whatever fruit was lying around, apples pears, and  cherries,  However some were lucky enough to receive a small cake cookie or a tart filled with dried fruit. soul cakes then and now.Sheffield and Cheshire in England's northwest and central north respectively still carry on this tradition.It is also popular in Portugal where it's called Pao por deus and The Phillipines  where locals celebrate it as Panangaluwa. The soul cakes are blessed by a local priest and leftovers are either given to the poor or distributed amongst the families.  Here children promise to pray for the souls of the giver's dead relatives. Every cake eaten also freed the souls trapped in purgatory.This is done in Catholic and  even Lutheran parishes. The souling isn't limited to just today.It stretches out through the entire month of November.

There are four very good soul cake recipes if you're interested in souling (or you can distribute them at your local soup kitchen or food pantry) One of the easier is a shortbread style recipe. It's just one stick of softened butter mixed with four tablespoons of sugar and a cup and a half of flour.They're baked in rounds and decorated with fork marks, usually in a cross shape. Another soul cake recipe is a bit more substantial and somewhat zingy thanks to the addition of malt vinegar. Again this is buttery recipe, using two sticks of softened butter along with three and a half cups of flour .Nutmeg , saffron, cinnamon and and all spice spice it in a kind of medieval fashion. Two eggs bind it together . It's rolled out and then cut out with a glass. Powdered sugar is dusted on them while they're still warm.There are also Irish soul cakes which are more like small breads. These have yeast which produces a nice rise. Lemon zest and golden raisins give them color and flavor. For a heartier version make then with already made pie crusts, cut in circles and placed in muffin tins then fill with a mix of one cup of dried fruit,  two tablespoons of melted butter and two tablespoons of honey. These are just baked for fifteen minutes. You can get creative with these and use dried apricots, currents, cherries, raisins and Craisins - dried cranberries for the fillings.

This entire month can be dedicated to souling. Reward those with  these soul cakes, with their special flavors and symbolism, Remember those who have gone and celebrate their lives with these cakes and tarts.