The Year's Best of The Best

 This is the time of years for lists. There's the best , the worst, brightest, richest.It applies the same for food and drink.what make the cut this year?

The New York Times food section asked this and presented their bes tof 2023 lists(although this really should be done at the end of the year - there are two more weeks for that. Recipes, restaurants and libations. The recipes are a wonderful blend of savory and sweet. Home chefs will appreciate the Marry Me chicken, a Tiktok sensasation that has chciken married with sun dried tomatoes and heavy cream along with butter, tomatoes paste and Parmesan cheese . This delightful dish supposed ly has brught on several marriage proposals.  Another good dish is the white chicken chili, redolent with cumin and jlapenos.As for sweets, we're lucky to have the Magnolia banan pudding recipe, a perfect holiday dinner dessert and the comforting lemon pudding. There is also a recipe for a refreshing summery drink called tinto de verano from Spain. The drink, whose name means summer wine is a blend of  sweet vermouth, lemon lime soda , simple syrup and dry red wine. It's a nice breezy break from the usual holiday cocktails.

Of course there are the best wines also listed . Eric Asimov heads it off with a Prosecco spin off called Ca DeiZago Valdobeladene Mariarosa Frizzante 2022.Little known indigenous grapes are used to make it instead of the usual glera sort. There are also mid century sherries from Spain , Olaroasa, that are worth trying and sipping;One was from an island vinyard where the terroir produced a more robust flavor. There is also a good German emruch-Schomleber Monziger Resiling Kabinett 2021. It is lightly sweet and delicate, very fragile in taste. You may want to sip any of these whe you lookover the Food section's extensive  best cookbook list. The choices do not disappont and would make excellent Christmas gifts.Every cuisine is mentioned. For those who absolutely adore Chinese cuisine, get  A Very Chinese Cookbook 101 recipes From China and Not China (But Chinese Really)  The book contains detailed photos and tips from the authors, father and son team Jeffrey and Kevin Pang.Restauranteur Brecia Lopez has written an extensive book on Mexican grilling Asada , The Art of Mexican Grilling.

This has been a year of good food and drinking . Follow these lists for excellent recipes and liquors along with great holiday gifts. They really are at the top of their field.

Happy Gummy Birthday

 There is one candy in every Gen X'ers and Millennium's life that cries childhood. That is Gummy Bears. These classics are celebrating their one hundredth (!!!) birthday this year.

Restaurant critic and new contributor Mahira Rivers wrote about this candy shop staple in yesterday's New York Times Food section. Haribo has been a part of German life for the last century thanks Hans Riegel who adapted a recipe for fruit flavored pastilles to create the first gummy bears. The densely chewy  gelatin based gummies were modeled after real life dancing bears , a form of entertainment at the time. They were rebranded as Goldbears. Gummy candy didn;t take off in America until 1981. It was then that the Herman Goetlitz Candy Company, later renamed Jelly Belly introduced the first American made gummy bear. Haribo cane to the States a year later. The Indiana based company Albanese introduced their version in 1983 and soon after there were gummy everythings. from Trolli's wriggly worms to Mondelez' Sour Patch Kids. Not surprisingly Disney was added to the mix in 1985 thanks to its' medieval themed adventures of the Gummi family in the animated series "Adventures of The Gummi Bears". The pandemic also boosted sales with people comforting themselves with turning to the candy for solace. Sales of chewy candies hit a record high of 4.6. billion in 2021.

The candies are part of the American scene now. There are gummy bear pool floats along with strings of gummy bear lights for parties.The little treats are even gracing other sweets such as raspas - Mexican shaved ice dessert and dulces enchilados a Mexican American snack of chamoy - a sweet and savory paste made with dried fruit and chili. Ashley Garza and her boyfriend Adrian Martinez  m ixes the bears along with other gummy candy like watermelon belts with a generous drizzle of the chamoy followed by a liberal sprinkling of tart chili seasoning. Gummies are a large part of a candy charcuterie platter too according to Elizabeth Bond owner of the Ruby Bond Candy Company. She expertly layers various shapes onto plastic trays to create a sweet charcuterie platter.There are lines of not just bear but also stars,butterflies and other chewy bites. Gummy bears are not without controversy. Haribo used "forced labor" during World War Two, after it declined to donted money to support surviving former enslaved workers.. As recent as 2017, there were allegations that slave labor was being used on the Brazilian plantations that supplied the carnauba wax that helps in creating a non sticky surface. Now the company uses beeswax which may cause future controversy.

Gummy bears have hit their centennial. Their chewy goodness have gladdened the heart s of kids around the world for ten decades now. They'll keep on making little - and big ones happy.

Real Recipes Fake Meat

Beyond Meat and Impossible Burgers are truly taking the country by storm. They're all over , from our supermarkets to our fast food joints. Now one chef and food scientist tackles recipes involving them, making these beef substitutes even more desirable. Home chefs will love them.

J Kenji Lopez-Alt, food scientist and creator of the trendy restaurant , Wursthall, wrote about his attempts and observations for today's New York Times Food section. Chef Lopez-Alt did a lot of testing. In fact, in the last two years his team has tested thousands of pounds of the faux beef. His first instinct was to use techniques he uses on beef such as smashing. This is taking meat balls and then pressing them on a hot griddle. It's done by using a stiff spatula, letting them sizzle for a minute for a minute or so. The patty is then scraped off using a razor fitted wallpaper remover. It cooked well, as the Maillard effect came into being. The only problem? The taste. There was none along with the juiciness. I've never had this problem, cooking them on a small grill, for two to three minutes on each side. It may be that I also use a good amount of either I Can't Believe It's Not Butter or real butter. Chef Lopez-Alt narrows it down to this : burgers are flavorful and juicy thanks to fat and fat soluble organic compounds. The beef fat melts contributing to the sizzle and the moist inside.Coconut oil is the main fat in the Beyond Meat and Impossible Burgers and it cooks out quickly. It leaves them dry (???) and vegetal tasting.

One interesting experiment Chef Lopez-Alt was cooking fifteen blocks of the Impossible meat on a vertical rotisserie in the style of the Turkish doner kebab, a street food popular  throughout most of Europe and, extremely well liked in Germany and Scandinavia. The meat is seasoned with garlic, oregano, chilis along with sumac, often used in Turkish cooking. The meat is molded into a classic cone shape and threaded on a rotisserie spit and rotated slowly in front of a flame. It worked up to a point, when the meat sloughed off the spit. Yet the sandwiches made with it were delicious served with sumac seasoned onions, tomatoes and arugula, There was the sauce, that went with it, a combination of yogurt and garlic. Chef Lopez-Alt also cooks with the crumbles , the ground version of these burgers and is satisfied with the results.It's excellent in creating such Asian dishes as dan dan noodles and mapo tofu. I'm making a variation of the first tomorrow using Morning Star Farms crumbles which I know, from experience is always delicious and meaty.  The recipes given are a vegan cheese burger and a vegan chili which Chef Lopez-Alt fires up with a mix of ancho chilies, New Mexico and California ones. He also includes the Turkish kebab one where Beyond meat is refashioned into logs and fried in either grape seed or canola oil. He also gives the recipe for the sumac onions and the spicy dressing too.

Will Beyond Meat and Impossible Burgers replace real beef? Hopefully, but don't count on it. There's a lot you can do with them, but they're still not the real thing. There's will always be a need for the real thing no matter how the fake meat industry improves its' product.

A Taste Of Old Bay

Every kitchen should have Old Bay Seasoning in its' spice rack. This is a truly versatile blend of peppers and salts and it can go on anything. It's not just for crab legs and shrimp but for meats , poultry and even veggies.

I recently used this the other week on Gardein's fish fillets. The flavor enhanced the seafood and left a light delicate flavor. Being impressed I looked into the blend's history as well as recipe and discovered its' interesting history as well as some equally interesting recipes.Most associate Old Bay with Maryland and the crab industry and they would be right. Yet it was created only as recently as 1939 , thanks to a German immigrant, Gustav Brunn, fleeing the Nazis in late 1930's . He ironically came from the landlocked city of Bastheim, near Frankfurt. with only a spice grinder. Herr Brunn settled in Baltimore and started the Baltimore Spice Company and soon after the most famous offering was created. It was and still is just a simple blend of celery salt, black pepper, crushed red pepper flakes and paprika, The name came from The Old Bay Line,  a passenger ship line that sailed on the Chesapeake Bay, from Baltimore to Norfolk , Virginia in the early 1900's. Primarily it was used just on crab legs, mainly to season the water in which the crabs were boiled.

Now Old Bay can be used on anything and everything. You can still use it on seafood and may home chefs use it in both crab salad and crab cakes. Two teaspoons can thoroughly season a pound of lump crab meat. Additional Old Bay can be sprinkled on for a dash of more flavor and color. Bake the crab legs brushed with melted butter and a generous sprinkle of the seasoning. Lobster can also be spiked with it for taste and color. giving the meat a lovely coral color. If you're not into seafood then try Old Bay with eggs. Sprinkle over eggs sunnyside up or on top of  Eggs Benedict. Remember to add it to the accompanying Bloody Mary on the last. Old Bay can also be part of a tangy barbecue sauce for chicken. Mix it into ketchup, cider vinegar, dark honey or brown sugar. Before grilling oil the chicken and brush on a layer of the spices then, add the barbecue sauce. reserve some for dipping. This would also make a great sauce for chicken nuggets and tenders too. Grilled veggies can also benefit from a dusting of Old Bay. Mix a tablespoon of it  with either olive or vegetable oil in a bowl, add cut up eggplant, squash and bell peppers to it, Grill in a basket or thread on skewers and grill.

Old Bay Seasoning is the must have in every kitchen. Have a container of it for not just seafood but for other meats and veggies. It's not just for crab , shrimp and lobster.It's for everything!!!!

Fall Food Trips

Most people think the autumn is the perfect time for traveling. It is - for both leaf peeping and food tasting. If you want to take a culinary vacation, now is the perfect  time to do it.It could be for a week or a weekend.

The idea was inspired by Tejal Rao's visit and review in yesterday's New York Times Food section She traveled from her Los Angeles home up to the  Napa Valley's three most famous restaurants, The French Laundry, the Restaurant at Meadowood and Single Thread. Anyone can recreate her trip, stopping to enjoy the traditional and lush meals at French Laundry, the clubby atmosphere of The Restaurant at Meadowood and the Japanese sparseness of Single Thread.  The Restaurant At Meadowood is part of the luxury hotel/spa so it's easy to stay and enjoy a short walk to the eatery.This is true for the Single Thread too, offering amenities you might find in a posh country German hotel in Kyoto. Keep in mind that whether you stay at this resort or a smaller place, the prices will be steep, especially at at popular destination like Napa. Check the internet for affordable inns . Also set a food budget for yourself. French Laundry's tasting menu is a whopping $310 a person for a tasting menu that includes a truffle dusted baked mac served in a golden egg.  Ms. Rao had the budget to try all three restaurant's expensive tasting menus, enjoying such dishes as corn custard with caviar and pecan oil at the Restaurant at Meadowood and fancy seasonal dishes as starters at Single Thread.

If this is too expensive for you, then think of cheaper destinations. US foodie towns are Boston, Chicago, and Philadelphia. There are some great fancy restaurants in these cities however Boston and Philly have food markets catering to all sorts of tastes. Boston's Haymarket, a favorite with the famous Brass Sisters of PBS"s Food Flirts, has an amazing array of locally sourced products and produce as well as Fair Trade ones. You can buy honey from the Boston Honey Company to fresh caught seafood at Red's Best. The city also boasts a host of good Italian restaurants in the city's North End. Visit Philly's Reading Terminal Market. This is one of the country's oldest , starting in 1893 and still thriving today.Foodies and gourmands can buy the best homemade sausages  from Martin's Specialty Sausage  and Pennsylvania brewed beers and even vodkas from Eight Oaks Craft Distillers. Europe beckons food lovers in the fall as well. It's truffle time in Piedmonte with restaurants in Torino and the countryside offering all sorts of dishes. Oktoberfest starts soon in Germany and fall is the perfect time to enjoy its' cities, especially Munich, the heart of the festival.. There are not only all sorts of craft and traditional beers to  sample but also a wide array of wursts, sauerkraut and pretzels. Go also for the amazing pastries like Black Forest Cake and hazelnut tortes.

Fall is travel time. It's perfect for taking a culinary based trip to experience new tastes and restaurants. Go for a vacation ans savor  it.

Discovering Aldi's Supermarket

One of the hottest trends in American food shopping today is Aldi's This German import is offering European brands at cost , as it helps to expand the Yankee palate.It's a great place to shop and sometimes has items that you wouldn't see in a traditional grocery store.

Aldis' was started by brothers Karl and Theo Albrecht in Germany  in 1946.it was a continuation of their mother's store which started in Essen, an industrial city in northwest Germany.Theo worked with their mother  while Karl apprenticed at a deli. It was Karl who took over another food store, known for it cheap prices and this was the basis for the future Aldi. The Second World War disrupted their business, but the brothers were back with a vengeance afterwards. They took over the family store and soon after, opened a second one. By 1950 they had opened thirteen stores in their native Ruhr Valley. Their philosophy was simple - remove merchandise that did not sell, along with cutting costs by not advertising or selling fresh produce. The brothers split in 1960 over a dispute of cigarettes and whether to sell them in the stores. By that point the Albrechts were the richest men in Germany, owning three hundred stores.It was at this time that the name Aldi - short for Albrecht Diskont came about. Karl  was the owner of Aldi-Sud while Theo and other investors were the owners of Aldi-Nord. By the 1970's they had expanded to Austria and the US with the first store opening up in Iowa. In 1979 they acquired Trader Joe's Now there are 8,000 stores worldwide.

Aldi's was a treat from its opening day. Yes, sometimes it has kind of out of the ordinary non food items (toilet seats?dumbbells?screwdrivers?ottomans?) but most of the products are perfect for those on a budget. There is also fresh produce as well as fresh meats and fish. too,  It's really no different from any other grocery except that most Aldi's are smaller in size. What I like is their in house brand's such as Clancy's which encompasses all the snack foods. Their microwave popcorn is the best I've ever tasted and now it's the only one I'll eat. Their Priano risottos and pastas are excellent too. The risotto comes in a variety of flavors, such as mushroom and asparagus and they take half the time to cook as traditional arborio rice. I am looking forward to trying  their cold cuts as well as their breads. They have European style cookies that you can't get in American grocery stores. A new
  favorite is. their Specially Selected brand's Lacey's Dark Chocolate Almond cookies, those mouthfuls of delicate goodness.Their Choceur chocolate covered almonds are also amazing - perfect to end an elegant meal or just as a sweet nosh.

Aldi's is becoming a strong presence on the American shopping scene. It's no wonder, with their interesting varieties of products and cheaper prices. Visit one today and fall in love.

Epiphany Treats

Yesterday, January 6th was Epiphany, the day the Three Wisemen visited the Christ Child with gifts. The day and the treats that go with it can be extended for more celebrating. There are a variety of different dishes that celebrate this joyous day.

Different sects of Christianity celebrate the day with unique and diverse customs. Roman Catholics and Episcopalians celebrate with a King cake. This also makes appearance at Mardi Gras too, it's more of a cinnamon bread rich with cinnamon , nutmeg and butter. Raisins are also added too for color and added sweetness. There is usually a charm or even just a simple bean added  and the person who finds it is crowned king or queen. The Episcopalians have their version of this, namely any kind of cake but a light colored cake enables eaters to see the trinkets. Tiny plastic babies, representing Baby Jesus are added as well as dimes, symbolizing money, toy rings that symbolize the church's blessing, thimbles for increased industry, buttons for increased spiritual knowledge, shoes for waking in Jesus' path and fruit to reap the fruit of Christian living.One or all can be added. Germany and Mexico also serve similar cakes. Again the German version is more of a lemon and orange infused sweet bread with an almond hidden inside. Mexicans put candied fruit such as figs , raisins and citron in theirs.

Italy has the tradition of La Befana, the witch who visits with gifts.Mostly these are sweets being put into a stocking (sound familiar?) and the occassional lump of charcoal (again - sound familair) There is a savory dish made, namely a rich lasagna made with seafood and Cognac, whiskey and white wine. The seafood is shrimp and clams  enrobed in a rich bechamel sauce. The Greeks too have put their spin on this time honored and ancient holiday. Young men  dive into whatever body of water is nearby to retrieve a cross their priest has thrown in. Afterwards, they eat a dish made with wheat and peas called fotokoliva to ensure good health and fortune in their homes. They also fed their livestock this too, for  a prosperous and fertile year, The Northern Greeks make a giant bean and onion casserole that consists of fava or cannellini beans and baby onions. Fresh and canned crushed tomatoes are added for more flavor and color along with paprika and sugar. Bay leaves give the stew a nice earthy kick. The Greeks also serve several sweet breads such as Saint Basil's bread, all with a hidden coin tucked inside for luck.


This is a weekend to continue with holiday feasting and gift giving. Celebrate Epiphany with different dishes and sweet, along with lsitening to the story of the Magi.It's a nice extension of Christmas and New Year's.

The Freedom Of Hot Dogs

Happy July 4th everyone! This will be a short Foodie Pantry  because there are fireworks and cupcakes to enjoy!

Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary  staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and  coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and  yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from  Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person  has contributed to the  patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.

Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.

A Very Foodie Christmas

For all my readers around the world have a very merry Christmas. This is the time to indulge not only in your favorite recipes but also in old family ones as well.This is the night of the thirteen fish if you're from Naples and if you come from Germany ,springele cookies.If you're in England. Leave ale and mince pies out for Father Christmas.In America Santa Claus will get stuffed tonight on all sorts of yummy home baked cookies. For all my foodie's out there enjoy this night with your family. celebrate the birth of Jesus with a special meal and a special prayer.

Stollen -Germany’s Traditional Fruitcake

The Germans invented Christmas. Thanks to them we have the Christmas tree, Christmas cookies , ham and of course stolen. Stollen is a wonderful tradition, celebrating both the religious and secular side of the holiday It is the perfect bread to have on Christmas eve while decorating the or on Christmas s morning when the presents are being unwrapped.
Stollen’s history is long an colorful . The bread was first created in between the 1300 and 1400s when it was originally called streitzel. There was another pastry called stollen but it was entirely different being an oat cake made with flour oats and water. Modern stollen as first baked in 1427 at the court of Dresden. The shape was made to resemble the swaddled Christ Child. Since it was made during Advent, there was a problem with adding butter to it, which was considered a taboo by the Catholic Church . There had to be an edict allowing bakers to add this vital ingredient to complete the recipe. A letter had to be written to the standing pope, Pope Nicholas who vehemently denied the use. Five popes later, Pope Innocent finally granted Saxony bakers the use of butter. Over th e decades many other ingredients have been added such as almond past eort marzipan along with lemon zest and candied. citrons. It is still made in Dresden where there is an annual stolen festival during December.

Most people opt to buy stolen. Usually the bakery kind is moist and ultra buttery, redolent with citron and patches of marzipan. Homemade kinds can be tricky because yeast is involved an d it doesn’t always cooperate. Loaves can be too dense or too chewy (read tough ) to eat. Making it is also labor intensive unless you have a bread maker. Bakling time is a long 40-45 minutes as opposed to the usually five to ten minutes that comes with Christmas cookies. Yet a homemade stollen can be wonderful, especially when it’s made with butter , a loaded with nuts and candied fruit.

Stollen is a wonderful Christmas tradition. Everyone should pick up a loaf from their
Bakery or make it themselves. It is the perfect treat to enjoy during three trimming or present opening.

Voici - Toute La France Pour Le Jour De La Bastille

Today is Bastille Day French pastries, I thought I'd dedicate the entire entry to the various foods of France. The French landscape is a wide and varied one. It has the wine region in the Southwest while the Southeast has the Alps and fertile fields of the Mediterranean basin. The North is a mixture of land and sea, evident in their various dishes. French cooking is the most varied, owing to the climate and landscape.


Provence provides France with the rich cooking of the local farms and a bounty rich sea, Here you can find olives, fish, tomatoes and onion. There's nothing like a briny, saffron infused bouillabaisse with fresh made, crusty bread. Another treat is pissaladerie. which is a Provencale pizza made with ground olives on toasted bread. Travel a bit north and you get the Alpine cooking, such as the Swiss influenced fondue and raclette . On the other side of southern France there is the Burgundy wine region where the best wines and champagnes are made. Here is also good cuisine, escargots, snails drenched in butter and parsley and the famed jambon persille ham cured with again parlsey. Burgundy is also known for its' rich potage bourguignonne, a vegetable soup flavored with bits of bacon and ham.

Northern France is loaded with history and a history of good food as well. It is here that the famous sea salt, sel du St. Michel is mined in beds near the Monastery of St. Michel in the English Channel. In neighboring Brittany crepes , a true symbol of French cuisine, have been made for centuries and originated there. There are gallettes or crepe stands all through the towns of the region. Brittany is also known for its' mussel or moules, steamed in white wine. Then there's the part of France that borders Germany in Alsace. The region is a mix of Gallic and Germanic foods.

France - it's not just the cultural capital of the world. It's also the culinary one too. Celebrate it . Discover the wonders of French cuisine aujourd 'hui.

Gummy Bears That Kid’s Classic For Everyone

Mention Gummy bears and foodies go into rhapsodies about them. Everyone loves these chewy little ursines . They’re the candy version of the fuzzy cousin Teddy. They come in almost all flavors and are fun to snack on no matter how old you are.
Gummi or gummy bears got their start in Germany in 1922 where they were christened Gummibars or rubber bears. Hans Reigel of Bonn first developed these tasty little treats where they were made from sugar ,glucose syrup and starch. Various fruit flavorings such as orange and pineapple are added along with citric acid , gelatin and food coloring. There is a vegetarian version which substitutes fruit pectin instead of gelatin (which is derived from horse or pig hooves). Most gummy bears come in orange, raspberry, pineapple, lime and strawberry The vegetarian version has more exotic flavors.
Gummy or gummi bears have spawned other gummy animals such as lobsters , octopi rings cola bottles and the like. There are even the fun but icky gummy worms and snakes along with sharks and hippos. (have yet to see these.) There is even a kid’s vitamin , called Bear Essentials, packed full of Vitamin C, that’s being offered now too (the original Gummies have no calories whatsoever and are considered empty by nutritionists).

Nothing says bliss and comfort like a handful of Gummy Bears . They’re a holdover from childhood that we all enjoy snacking on. They’re the candy version of a Teddy bear.

Gingerbread Houses For You And Me

One of the most enduring symbols of Christmas is the gingerbread house. This is every child's fantasy, a yummy house decorated with candy. For adults it brings back memories of simpler times when life wasn't so complicated. Nowadays there are many variations on this theme. You can do a green ginger bread house or even a condo.

The idea of gingerbread itself goes back to ancient times. The Greeks used to travel to the island of Rhodes for spice cakes made with Middle Eastern ginger. The Crusaders brought it back with them during the Middle Ages where it was given to monks for their baking. In turn the holy men used to bake early forms of gingerbread for the sick. The Germans probably were the first to bake it into squares to form houses. Germany had its' own Lebkuchen guild as early as 1637. It was mentioned in Grimm's fairy tale's with Hansel and Gretel visiting the "hexelhausen" or witch's house. Swiss monks made them in the US in Indiana in 1857. From then on, they have become afirm tradition here in the States.

Nowadays there are endless competitions for making the best or the most unusual gingerbread house. Some bakers have even created them to look like Rhine castles or California ranch houses. Other have baked mini houses to hang on trees. Decorating them is a matter of taste. Use a glue like icing such as royal icing to hold walls and roofs together. Also use this when attaching other candies for windows or decorating as well. You can add M&M's , hard candies, mints, gum drops and licorice to create the perfect gingerbread house. For added fun create a gingerbread family complete with cats and dogs.

The gingerbread house is a reminder of all things wondrous this holiday season. It represents fantasy and fun, along with the magic of Christmas.

Pfefferneuse A Christmas Treat

Germany and Holland practically invented Christmas. Thanks to them we have the Christmas tree and plates of sweets. They also gave us pfefferneuse or pfeffernusse, the staple of many a cookie tray. What would the holiday be without them?

Pfeffernusse means peppered nuts because there are ground walnuts and almonds in them. They originated in Holland where they were called pepernoten. Germans also loved the richly spiced taste of these cookies and incorporated them into their holidays sweets.They were brought here in the mid 1800's when waves of German immigrants flooded the US. They are a cookie not for the faint hearted. Pfeffernusse are richly spiced with cardamon, black or white pepper and cloves. They may taste too medicinal for the average shortbread or butter cookie lover.

If you do love these spicy little rounds the question is to bake or to buy? Pfeffernussesare about as labor intensive as any other spice cookie. Only German bakeries really carry truly authentic kinds. If you do get the mass produced store bought variety, then you're stuck with hard little lumps that have an unpleasant taste and glue like icing. (although Target has a chai spice cookie sold year round that actually comes very similar in taste to real homemade pfeffernusse) . The best bet is visit your local bakery if there's a good German or even Dutch one in your area. If not bake up a batch for the holidays.

Pfeffernusse is a holiday treat that can't be missed. Have a few for a very old fashioned Dutch or German Christmas.

The Down Home Goodness Of Ham

Hams , like turkeys are synonymous with holiday cooking. Yet you can eat this versatile meat all year long.It doesn't come out just for Christmas or fall Sunday dinners. You can bake it any time you like, slice it up for dinner or save it for leftovers.

What exactly is ham? It's usually the cured haunch or rump of a boar or a pig. Most people have eaten the former although boar ham is popular in some countries. Hams were eaten throughout antiquity and the Romans often wrote about it. Most hams are dry cured although there are the wet cured ones (ones that have been pickled in brine and then tinned). Almost every country has their take on dry cure ham, the most notable being Italy and Germany . Italians are known for their dry cured prosciutto which is cured with just salt. There are no nitrates or spices added for extra preservation and taste. It's just coated in fat or lard which speeds up the curing process. The Germans are known for two varieties, Westphalian ham which is cured over juniper and beechwood fire and Black Forest which is smoked over sawdust and fir. Both are tasty and make wonderful fillings for sandwiches.

Consider yourself lucky if you have leftover ham this season. You can make the ubiquitous ham sandwich but you can also make your own deviled ham (this by grinding ham and mayo together in your food processor). Ham bits are wonderful in omelets as well as in quiches. Ham croquettes are another good idea. Don't forget to use the leftover bone when making pea soup. This will give it extra flavor and a certain smokiness.

If you're running out of meal ideas , then consider a nice ham. It's good any time of year any day of the week. You can use it as the main meal and for two or three days of meals afterwards.

Spear Shakers Unite! It's Asparagus Festival Time!!!!

What vegetable heralds Spring more than the asparagus? This symbol of rebirth and renewal is the perfect accompaniment to holiday meats such as ham and lamb. In my great grandparents' Swabian and Bavarian hometowns of southwestern Germany asparagus, known as sparkel , has its' own festivals. My cousins go mad for the white variety sold at roadside stands. This love carried over to my grandfather, my mother's father who made it a staple of his springtime dinners(my granddad was a killer cook by the way). His wife, my Piedmontese grandmother, put her own spin on it and produced a buttery , easy to make asparagus dish.

If you don't love asparagus, you should. Why? it's a good source of potassium and fiber along with being low in calories and rich in rutin. Rutin is a much needed bioflavenoid needed by our bodies to strengthen capillary walls. Hey, the real reason why you should love asparagus? The fresh Spring-y taste! Nothing can beat it!
PS - If there's no Asparagus Festival by you - then gather up your fellow spear shakers and throw one!
Here is my Nonna's asparagus recipe:

1 bundle of asparagus
1 hard boiled egg
1/4 cup Parmesan cheese
1 1/4 cup melted butter or margarine

Cut ends off asparagus bottoms. Plunge spears into salted boiling water and cook for ten minutes until all spears are tender. Place in a large dish , with spears all facing one direction. Cover asparagus with a sliced hard boiled egg and grated Parmesan cheese. Pour melted butter over this and serve. You can place the dish under a broiler for about two to three minute to melt cheese if desired. Serves four.
Don't worry about leftovers. There won't be any. Believe me.

My thanks to the Michigan Asparagus Advisory Board for the nutritional information

FOODIE PANTRY WILL BE THROWING ITS' VERY FIRST EVER CONTEST SOON! STAY TUNED FOR MORE DETAILS!!!!