Boozy Fruit

Yesterday's New York Times Dining section had an interesting article about macerated fruit. This is when you take your faves and preserve them longer in any kind of alcohol. It's a great way of making the summer harvest last.It's also a great way of using the new fall season's bounty. Either way you wound up with something that 's sweet, heady and fun.

The piece was written by Dining regular , Melissa Clark, goes on about this new trend. It's an easy way of canning because it's just preserving fruit but without all the canning headaches. Locavores and gardeners love it because it;s using local, straight from your yard fruit. Pickled fruit has been around for ages. The Germans make a wonderful one called rumtopf that starts off with the first strawberries of the season and rum. As the year and harvest progresses other fruits such as peaches and apples are added. It is then opened at Christmas for a wonderful holiday treat.

You can basically mix any kind of liquor with fruit. Most go for rum or vodka. You can also use brandy and gin , depending on the fruit. Brandy and plums work well together. Imagine a winter's night with a decadent treat of vanilla ice cream and well soaked slows. Or blackberries and gin for a cool holiday party dessert. You can also add the "soused" fruit into muffins, cakes and trifles. They'll add kick even if they're spooned over simple butter and vanilla pound cakes.

There's nothing like the fruit of the season. However imagine it pickled in your favorite liquor. It;s a fun , heady treat that's something to look forward to this winter. It's a good for you sweet with a fun bad for you buzz.

Mmm , Crispy Critters

Bugs are always fascinating however do I want a few live ones on my plate. I don;t mind a butterfly or two if I'm eating outside or even an ant or a lady bug. There are some people who like eating them. Live. Like Uncle Fester from "The Adams. Family" Even stranger - there are restaurants who serve them up - just like fries.

Today's New York Times Dining section had a huge article devoted to those who love their food squiggly and wiggly. The piece written by Jeff Gardinier tells about various Mexican restaurants that serve up live worms and moths. It's part of the indigenous culture a sit is in China and in parts of Africa. Most diners describe the bugs as crunchy like potato chips or chewy and soft like tender bacon bits. Insects can be serve din almost any medium from appetizer to even dessert.Most insects used are grubs or silkworm larvae.

What's fascinating to me is that people actually like them. I guess, as a foodie, I have a lot of growing to do. However I just can't wrap my head around chowing down on bugs , especially works. Some people have no qualms doing so and these are getting an excellent source of protein. An interesting note - if you have shellfish allergies two to one you're also allergic to insect meat.

Would I ever eat any bugs? No,. Sorry , I'm not that adventurous. I'm sure they're delicious and fun but they just still - well - creepy crawlers.