Rethinking Cranberries

Everyone thinks that's it's written in stone that cranberry sauce is to be served at the Thanksgiving table. Yet cranberries cna make n appearance in other, much more appealing forms too.The bright little berries can appear in everything from savory to sweet. Use them in a variety of different ways.

It's time to consider them in savory dishes. Stuffings can be given a boost in both color and flavor.. A cup of them gives  a sage laden stuffing a bright , zingy taste. Everyone will love the burst of unexpected sweetness they'll bring to a usually spicy , savory dish. Veggies love this gems as well. A different and colorful side dish is a mix of sweet potatoes and cranberries.If they are too sweet together give them a jolt of saltiness with some crumbled feta.Another sweet but nutritious side are a blend of carrots and cranberries. You can add maple syrup to bring out both their sweetnesses or almonds to cut back on them.Brussels sprouts are good on their own however cranberries some color while the addition of pecans brings in crunch. The sprouts are first sauteed in olive oil and then the cranberries and pecans are added.If you don;t want them in with your cooked veggies, then think about  a cranberry laced salad. Add them with apple slices to a simple Romaine. The dressing should be a simple vinaigrette. Add in a handful of slivered almonds for some crunch and more taste.

Of course there are cranberry desserts. You can make them in two kinds of pie. The first has pulsed or chopped cranberries that have been soaked in sugar for an hour.For more fruitiness orange juice and zest are added to them along with cornstarch and flour to thicken the filling..Ginger salt, and vanilla are also added to this stovetop cooked filling. The second kind of pie is filled with cranberry curd. This is similar to lemon curd except you use the berries.They're mixed with a combination of sugar, eggs , egg yolks ,butter, lemon.  juice and salt. Everything is cooked in the microwave fr a fluffier , lighter curd. The cranberries should be pureed too for a silkier texture in the filling..If you want a lighter dish but with the same fluffy texture.then go for a cranberry mousse.It is slightly tart , not like a chocolate or vanilla mousse. What gives it body and lightness is the addition of heavy whipping cream and gelatin. Orange juice and zest are added to cut down on the intense flavor while there is two cups of sugar needed. It can be  topped with lightly whipped cream for an elegant dessert.

You don;t have to serve that jiggling cylinder of cranberry jelly. Try it in either sweet or saviry dishes this holiday. It's a different and tasty spin on the tradition, whether in a bright salad or a fluffy mousse.

New York Croissants Guide

 Manhattan and its' sister boroughs will be the hot spot of many a vacationer this summer. Yes people come for the city's thin crust, tomato and mozzarella rich pizza yet there's another treat to consider. The city makes a good croissant and variations of it. The question is where to go for bite of flaky ,buttery goodness.

New contributor and food critic Mahira River gave the most comprehensive guide to finding this French class in yesterday's New York Times Wednesday Food section. A croissant crawl is a worthy side trip to any Manhattan visitor. There are so many bakeries that produce good ones.The best bakeries are int he trendiest neighborhoods like SoHo and Chelsea. Visit the alf Bakery in the Chelsea Market. The baker Amadou Ly creates a twice baked croissant that's more like a cookie. He adds bittersweet chocolate and almonds for a crunchy bite.Check out another Chelsea classic Le Bergamot, known for their luscious cakes also has a melt in your  mouth croissant that breaks off in feathery shards  when bitten. Chelsea also has Tall Poppy that has a mouthwatering cruffin -a croissant and muffins hybrid,It also has a thick dab of chive cream cheese in the middle for a a different kind of lunch.No Ho (North of Houston street) has trendy restaurants and shops but it also has Lafayette Grand Cagfe & Bakery . The pastry chef there creates a croissant with a flavor between toasted bread and tangy butter.It i beautiful to look at too.It is deeply bronzed with a layering that looks like grained wood.

The boroughs have all sorts of neat eateries and shops. These are worth visiting as well as their bakeries creating croissants. park Slope is as trendy as New York City  neighborhoods go. stop in and see Miolin. Chef Claudio Miolin has elevated the chocolate croissant by adding cocoa to the dough and filling the middle with silky dollops of Nutella. Brooklyn Heights, long know for excellent eateries and luxury brownstones has L"Appartement 4 F. Owners Gautier and Ashley Coiffard even created a croissant cereal made up of tiny crescents. Yet their fan base is all for their regular sized ones, with their sweetly buttery and a tad salty flavor. Astoria may be known for souvlaki and gyros but surprisingly  there are some good bakeries to find melt in your mouth croissants. Bench Flour Bakers gives just plain croissants - nothing filled with almond or croissant. These are just perfect with coffee.There is also someday Bakery which features the black tahini croissant.It's stuffed with a nutty tahini frangipane and twice baked with a cap of black sesame brittle. someday's also has savory croissants that would make for a perfect lunch. There's also Gowanus Runner & Stone that bake their croissants with New York State grown and milled flours ,

Visit New York for the croissants.There's a wide variety of them to choose from. enjoy a a buttery bite with an iced coffee for the ultimate city experience.

The Perfect Salad

 What makes a good salad? Start with the greens. then those tasty add in and finished with a drizzle of a favorite dressing. Yet many get this . What happened to perfection?

Personally I find that a bag of mixed greens is your best bet.

I like Fresh Express.

The salad is already cut, It' just needs to be thrown into a good salad bowl. As for the dressing.I usually start with adding about two to three tablespoons of a good olive oil like Lidls' and a teaspoons or a sprinkle of white wine vinegar - also Lidl

's. This way only a small amount of dressing is used and doesn't;t overpower the greens. S

alt and pepper help too.  I like to add croutons but if it's summer some tuna and fresh veggies to give it a Nicoise vibe.

I drizzle a generous amount of dressing - namely - Follow Your Heart ranch dressing.It has a mild flavor and but not overpowering. You can still taste the greens  with it. Cheese, sunflower seeds and almonds can top this if you want.

What makes a good salad? Thoughtfulness in creating it and good ingredients that you love. That's what makes a bowl of greens sing.

It's The Cookie Issue

 Nothing says Chhristmas like homemade cookies. It's the season for dough and decorations. The New York Times knows this and out out a fantastic cookie insert in tomorrow's Sunday papers. There are seven recipes sure to be the crowd pleasure of any dessert table or cookie swap

This issue is a keeper .The front cover features  Melissa' Clark's peppermint shortcakes with an icing that's a riff on the classic New York black and white cookie. This one is definitely on my will bake list It's basic shortbread recipe with peppermint extract added. The icing is also peppermint. I can;t help thinking that these would be good with a dark chocolate ganache icing so it gives a Junior MInt or York Peppermint Patty vibe.Another must bake isthe ginger cheesecake cookie, Imagine a gingersnap filled with cheesecake. This is Samantha'Senerevrtine's recipe that has  home bakers  freezing the filling and then wrapping the dough around a hard ball of it,For a spicy and bright flavor bake  Eric' Kim's  lemon- turmeric crinkle cookie. It a different take on a the classic holiday crinkle cookie.

 

A fun snap to make is the rum buttered almond. cookies by new comer Vaugh Vreeland.Imagine Italian pignoli cookies with almonds instead of pine nuts and a shot of rum added to the dough.Melted rum butter is then brushed on the cookies before they're popped into the  oven. Buche de Noel is a holiday classic and famed baker Claire Saffrritz give us it s in the form of cookies.These are rolled chocolate cookies with a cocoa butter cream frosting and a coating not unlike  rough bark. This is made with cocoa nibs Demamara sugar and salt. Another take on shortbread is  Su Li's matcha and  black sesame shortbread with the finished product having  a lovely green tint/ Sohla El-Wally whips up everyone;s favorite Rocky Road using cookie butter, chocolate chips and a host of candies  like spice drops and nuts such as pecans., This is a no bake one and only has to set in the fridge for one hour.

Whatever you make from  this issue will surely be the hit of any holiday dessert table or cookie swap. They are fun to make and fun to eat. Try a recipe or two for delightful and flavorful bites.

A Yummy Boost

 if you feel tired mid day or after lunch maybe you need a yummy boost. It could be anything from a handful of walnuts to a refreshing glass of ice green tea. This is what's needed from keeping you crashing at your desk, whether at a home office or a a more traditional one.

Anything can cause fatigue. It could be an underlying illness like diabetes or sleep apnea. Mostly it's our addiction to our devices. We stay up late answering e mails, watching the latest Tiktok videos or scrolling through social media. The morning is fine. we get up, have that breakfast and bounce about. Yet after lunch we may feel the need for a good long nap. This is perfect on a weekend with nothing to do but it can be a pain when you have papers to look over or kids to pick up from school.One of the top boosters are nuts. These can easily be bought in a package or a jar and kept in a handy drawer. A handful of almonds can help as can any other nuts. You can try the flavored ones for a different taste however the ones lightly salted with sea salt work just as well.Even peanut butter can be used for an energy booster. Make a plate of cracker sandwiches with them for a tasty snack. vary this with spreadable cheeses because dairy is  definitely fatigue fighter as well.  Having Brie or Gouda is a lovely way to enjoy a break. Another dairy rich snack to try is cottage cheese. Cut up either fruit or vegetables for a tasty cup.

Veggies also provide a lift as well as giving.extra nutrition.Try cut up carrots , broccoli and green peppers dipped in a fun oil and red wine vinaigrette. Add seasonings such as oregano and thyme to spice it up. You could even create a small salad with the addition of grape or cherry tomatoes. Any fruit is excellent for keeping away mid day tiredness. A fruit snack is also a great way to satisfy a sweet tooth(stay away from  any processed baked goods when you;re feeling sluggish - these will only add to the problem). A handful of cherries or grapes is always great for a quick bite. You could also make a fruit salad with them along with chunks of melon and apples . Drizzle a mix of honey and Greek yogurt over them to make them a bit more interesting.Add some grated dark chocolate or chocolate chips -another fatigue fighter. You could also have a bar of very dark chocolate to munch on as well.This and a hot cup of tea is a treat as well, perfect for keeping you bright eyed and awake.

Don;t worry if you're droopy and drowsy in the afternoon.There are yummy boosters that can revive you. Try them to make the most of your day.

Sweet Treats For Mom

 With Mother's Day Sunday, it's time to think of tasty treat's she'll enjoy not just for the day but also for the week following. You could try your hand at making macarons to homemade fudge and peanut brittle it could have the fruit or the season or her favorite chocolate. Whatever you decide it'll be a sweet, memorable gift.

Moms adore fancy treats and sweets.If you;re good at bread making try brioche or croissants. The original brioche was puffy little rolls baked in individual tins with papers much in the same manner as cupcakes. Since they are a bread they will require yeast for rise along with six large eggs. These give them that classic golden yellow crumb and burnished bronze colored crust. You'll also need a stick and half of butter(preferably a good European one like Kerry Gold) for that rich flavor. As for flour stick with a regular one . You can make a whole wheat version of you want but the flavor won;t exactly be the same as the French ones. From there it;s just brushing the tops with an egg wash and baking. Croissants also have the yeast for rise along with plenty of butter.It;s basically creating layers by folding and rolling and then shaping into crescents. Macarons are another sweet Gallic treat made by using almond flour.  and both granulated and confectioner's sugar.The filling is usually buttercream but you can also do a jam one if you;d like ,especially if you;re making chocolate ones.

Candy is always a fun gift on Mother's Day.Instead of a box with the usual boring assortment. try making a pan of fudge. This is always a treat and it's so easy to make. It;'s just a blend of chocolate chips, sweetened condensed milk and vanilla extract. You can add walnuts or almonds if you want. For a bit of color throw in a handful of mini M&M's. A marshmallow fudge is another fun candy. Try Martha Stewart's that;s also made with real butter too. The addition of Kosher salt brings out the flavors too. peanut brittle may seem old fashioned but homemade brittle is a true treat indeed.it's a combination of granular sugar mixed with corn syrup cooked into a sticky liquid. After the syrup is cooked for twenty minutes butter is added a long with the baking soda. This is what gives the candy that bubbly airy mouth feel. The peanuts are added last. Many home candy makers prefer unsalted but salted works just as well too. Break into pieces and put in a pretty tin for a lovely Mother's Day gift.

Mother's Day is all about tasty treats. Bake her something. Make her homemade candy. She'll appreciate anything.

Different Takes On Tollhouse Cookies

 who doesn't love a good old fashioned chocolate chip cookie? Well there are some who do and some who want a little more variety. Not surprisingly the recipe has some interesting turns over the years.

Chocolate chip or Tollhouse cookie us a Twentieth Century invention created by Ruth Wakefield in 1939. She added broken chocolate pieces to a brown sugar cookie recipe, thinking the chocolate would melt. They didn't, much to the delight of her diners at her famed Tollhouse restaurant in Whitman, Massachusetts. However that's a myth , She deliberately created something new on her dessert menu to give her other cookie recipe, a thin butterscotch nut cookie with ice cream. It appeared in her Tollhouse cookbook too, spreading the recipe through the Boston area. It was World War Two however that make her "chocolate crunch"cookie super popular. They were packed into the care packages that families sent their sons overseas and in turn the boys shared it with fellow troopmates. Soon these GIs were writing home, begging their moms and sweethearts to bake and send this new kind of cookie. The recipe is a basic one (that can be made without the chips for a buttery brown sugar snap) that combines brown and white sugars with shortening , flour , hot water and baking soda.Vanilla and salt are added for flavor and to bring out the other ingredients flavors.

Eighty years later the recipe is still going strong but with many variations. One of the earliest - )and my and child hood favorite) is where M&M's are subbed in for the chips. These came out almost as soon as the original chocolate chip cookie did. M&M's were created in 1942 for our troops. They were modeled on the British Smartie, with a soft, melty milk chocolate center and hard candy shell. These are a fun variation, especially when biting into those crisp shells. The holiday M&M's make them perfect for Christmas, Valentines' Day, Easter and Halloween cookie trays, You can also sub in M&M Peanut variety or even Reeses Pieces too. Toss in some walnuts or almonds too if you want more flavor. The basic recipe stays the same. The basic recipe can also change, The original one calls for using Crisco, but using dairy or plant based butters give the cookie a richer flavor.What about whole wheat flour? Many home chefs wonder if this will change the cookie's original taste.It won't.It may give it a denser texture however thanks to the entire wheat kernel being used. You can also use almond and rice flour too.As for the brown sugar you can use both light and dark, omitting the white. This results in a cookie with very crispy edge. 

Chocolate chip cookies are one of the best cookies out there. However there are variations to try. The result? An even better version of this American favorite.

Refreshing Ades

The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.

One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon  flavored, made with about four cups of watermelon chunks  , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers.  You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.

Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and  a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created.  You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat.  You'll need seven to eight medium sized oranges along with  a third of a cup of lemon juice to balance the flavor. Again use about a  half cup of the simple syrup to sweeten the drink.

This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.

A Vegan Rosh Hashanah

Rosh Hashanah is the period of reflection in the Hebrew calendar. For those thinking about their impact on the world and its' future, this may be a good time to ponder how your diet affects the planet.. Going vegan can be considered a mitsvah, a good deed stemming from religious duty. Will you miss the traditional brisket?  Not really. There are plenty of good meatless  recipes for the holiday.

As any one will tell you there is nothing like a brisket.It 's usually the star of the holiday table and a substantial one at that. Luckily Beyond Beef, the closest vegan thing to actual ground beef has come out with Beyond Meat. These are crumbles that can be molded into a loaf.What's the binder? A water soaked loaf of bread. You could make it as a regular meat loaf and then slice it. For a more symbolic meal mold the "meat" into the traditional fish head symbolizing prosperity and fruitfulness. Use almonds for the scales and olives for the eyes.This brings up the traditional fish dish. Some more progressive home chefs may want to think about serving a seaweed salad. Seaweed, itself, could symbolize abundance and life - considering it does sustain in times of famine.Another idea is filling individual acorn squash with the Beyond Meat crumbles mixed with pomegranates and chickpeas for more meatiness and sweetness. For a more savory vibe, nix the pomegranates and add a drizzle of tahini sauce to each squash.

What about sides in a Rosh Hashanah  vegetarian dinner? You could try concia, fried zucchini coins taken from the Roman Jews. These are marinated first in a mixture of vinegar, garlic, and mint , then set to soak for two hours to overnight. They're then fried in a light neutral oil. Use extra virgin light olive oil for the best results. Another flavorful side is braised leeks with thyme and pomegranate. The leeks are baked side by side with thyme sprigs  tucked between the stalks. A sauce of  olive oil, dry white wine and pomegranate syrups is drizzled over the whole dish and then baked for forty-five minutes. Keep in mind that leeks come from sandy soil so make sure that they're are soaked in salty water to draw out the grit. It may take a few rinses to get them completely dirt free. A fun dish that will definitely have family and friends talking is mock chopped liver. It's a mix of walnuts and button mushrooms to get that dark liver color, and it's zinged up with onions, balsamic vinegar and garlic. Serve on fancy crackers or even challah bread.As for the dessert, a traditional honey cake that uses applesauce as a binder for eggs.

Have a thoughtful Rosh Hashanah dinner by going vegan. It's a small but important gesture to save the planet. It's also a chance to enjoy vegetarian food with family and friends.

Your Fall Kitchen Must Have Apples

One of the most versatile must haves this season is the apple. It can be used in both sweet and savory dishes, along with being a healthy snack. Consider it for all sorts of recipe from main to sides to dessert.

Every September I devote at least one post to this Swiss army knife of fruits. It can be used in many savory dishes. Keep in mind that there are so many different varieties and choosing the right kind for the right recipe is crucial. The US alone has 2,500 (!) different kinds with Red Delicious and Granny Smith being the most popular. Don't sub in one apple for another if the recipes says so. This mostly applies to the baking ones. If you're still in the dark then head to the website, www.bestapples.com that parses out everything about the fruit. It's from Washington State , a state vital to apple production and known for its' beautiful orchards. It's a great site that even explains the different types origins and what they're good for. Apples are great foils for pork recipes because their sweetness gives a boost to the meat's earthy unami's flavor. Slice up any kind, Gala for sweetness or the Granny Smiths for tartness. Apples are also the best ingredient for pork roast too. Can they be used with any other meat? Only chicken. They can be braised and sauteed with them. For a fancier dish , consider making Chicken Normandy, a Northern French dish that combines apples and with the lush combo of brandy and cream.

Of course apples are great in salads too. I love them with simple mixed greens, almonds and Craisins for a sweet side to tarragon chicken salad. If you have any leftover rotisserie chicken add it to the salad to make for a filling lunch. You can enhance the apple flavor with an apple cider vinaigrette or just a tiny bit of apple cider. Again apples and apple cider are key ingredients in fall baking. It also pays to have a small jug of cider in the fridge too. It's a nice refreshing drink but also makes for a zesty ingredient in doughnuts, cakes, and even muffins.It enriches the baked goods' crumb, going from yellow to a deep golden hue and adds a lovely fruity flavor . Some recipes will call for apple molasses or boiled apple cider. This is easy to make. It's a centuries old technique that requires pouring two gallons of apple cider (more or less) into a large non-reactive stockpot. This means using one that's either glass, copper, stainless steel but NOT aluminum. Boil down until there's only half left and then store in sterilized bottles (you can use your old wine ones). This syrup can be used in both baking and glazes as well as in barbecue sauces and meat glazes. It will keep in a cool dry place for months  - although it probably won;t last long if you're a prolific baker.

Apples are a key ingredient in both sweet and savory autumn dishes. Have a bowlful along with a jug of cider handy for all your cooking and baking needs. They are a must for tasty cool weather dishes and treats.

B Nutty Peanut Butter B Good

Can peanut butter be improved? Surprisingly yes. A new company out of Indiana has come up with gourmet peanut butter.that not only honey roasted peanuts but such yummy addins such as blueberry, chocolate, caramel and even pretzels.

I decided to try B Nutty since I like crunchy all natural peanut butter. 

The first was the blueberry flavored one, made wit real berries and has a PB &J flavor.

This is the blueberry which also has milk chocolate added. It's good on a sweet bread or bun like a brioche roll. The blueberry flavor is strong and it makes for a good lunch.

I also ordered pretzels and white chocolate

This has large bits of gluten free pretzels mixed in along with white chocolate.It's good on a sweet bread but even better as a dip for pretzels and Social Tea cookies.

These are the bits of  pretzels. Imagine dipping pretzel rods in this.

Then there is toffee, milk chocolate and almonds.

Again, it's good slathered on brioche bread, but also good on pretzels too. It would be a great layer in brownies too. B Nutty also has plain and one loaded with cranberries. There are seasonal ones too such as Cinnamon sugar cookie and Peppermint Brownie ???.

BNutty amps up peanut butter a few notches. It's a neat spin on an American classic. It will also make you never want just plain old peanut butter again.

My Own No Passport Required

It is hard not to like Chef Marcus Samuelsson ' s new show No Passport Required.  The hour long show features the famed chef cooking and eating exotic food in - various cities , US cities.He has tried sa moon in the heavily Arab Detroit, enjoyed a Cajun influenced Tet in the Vietnamese section of New Orleans and made mole and carnitas  in Chicago's Mexican Back of the Yards neighborhood.I decided to have my own No Passport Required  and we t to the Middle Eastern neighborhood in Paterson , New Jersey.It was a culinary v stay cation for me.

Paterson has always attracted immigrants.When Alexander Hamilton (yes, that Alexander Hamilton)founded this city, he modeled it after the English industrial town of Manchester. Factories sprang up , using the Great Paterson Falls as its' power source.The silk and weaving industries sprang up,attracting the first wave of Syrian weavers.Now South Main Street not only has them but also Turks,Lebanese,and Palestinians  .The area is known as Little Istanbul or Little Ramallah.Go there and you feel like you're on the strèets of Istanbul
I went to Star Pide on the Main Street.Pide means bread in Turkish and they bake what's known as a Turkish pizza

We started with a salad and it was probably the best I've ever tasted.It was diced cucumbers, tomatoes, and onion.It was a simple dressing.Parsley was sprinkled all through it giving it a sprightly green flavor.They also place a dish of small yellow peppers and a spicy paprika  mix.

The Turkish pizza ,as it's known was flavorful with a crispy crust and laden with a generous amount of mozzarella.I also tried the ground beef topped with bacon crispy  pastrami.This was delicious with a generous helping of spiced beef.

The pastry shop across the street beckoned.It was a blend of American butter cookies and Middle Eastern treats.N albus Pastry and Sweet a is run by incredibly generous bakers who let us try a sweet cheese and shredded wheat called kanafah.They even brewed us a complimentary kettle of tea.I also tried kadaif, a honey soaked shredded wheat nest filled with pistachios and almonds.That was wonderful and even not too sweet thanks to the nuts used.Next time I'm going for the baklava.

Visiting Little Ramallah in Paterson was my  No Passport Required meal.Be adventurous.Visit the Culinary rich hoods where you live.It's a fun stay cation away from the ordinary.

The Sweet Side Of Polenta

Polenta has long been a savory meal. For years it's been drenched in everything from tomato sauce to eggs, be fried or grilled. Yet it can be used in sweet dishes as well,It's ot just for dinner anymore. It's for dessert and most surprisingly breakfast.

What is polenta? It's a dish of boiled cornmeal that's then baked, grilled or fried. It's derived from earlier pulses, hence the name, from spelt, faro and chestnut. The introduction of corn in the Columbian exchange changed the dish forever. Remember, there are two kinds, usually referred to as grinds. The coarser one makes for a firmer consistency , able to hold its' shape while the finer produces a creamy , soft texture. Use the coarser grinds for the breakfast polentas. One interesting dish is the corn made with cinnamon, brown sugar and nutmeg.Cook the polenta first and then add the sugar and spices, It's then pouring it out on a sheet tray and letting it chill for thirty minutes. Cut into squares and then fry, Serve with maple syrup and butter for a tasty breakfast.It can also be turned into a breakfast pudding.it's adding the meal to a boiled mixture of  milk vanilla bean and salt. A cup of sugar is then stirred in and it's served with Greek yogurt , honey and preserves such as apricot or marmalade.Try it with coconut milk , topped with strawberries and almonds.

Once you've tried sweet polenta, there's no stopping. It makes for an interesting dessert., because of the texture. A very trendy recipe in many Italian restaurants right now is chocolate polenta. This is an easy take on a classic chocolate pudding. Use the finer ground one for an extra creamy texture. It's cooking it for three minutes as it's whisked into a thin steady stream. Three tablespoons of sugar are added as is one teaspoon of vanilla extract and eight ounces of good dark  finely chopped chocolate.Stir until smooth and melted and served. Add a dollop of whipped cream or creme frache. Polenta can be cooked with butternut squash, coconut milk, and vanilla paste along with such spices as ground ginger and cinnamon for a healthy take on  it. Polenta is also an excellent base for cake too. Try it in a cake loaded with orange and coriander for a tasty and citrus-y dessert. Polenta can even take the popular form of the cupcake.It's mixed with regular flour to create a nice crumb. A cup of chopped strawberries and lemon zest are added for a nice fruity flavor and then they're iced with a strawberry lemon glaze.The Italians have been making polenta cookies for centuries. Try their buttery lemon infused swirls or simple tea cookies, perfect with espresso. The last can be dipped in melted dark or milk chocolate for a fancier party treat.

There is a sweet side to polenta. This classic Northern Italian dish can be made into a delicious breakfast pudding or a tasty orange infused cake. Use it to make fun cupcakes and buttery cookies. It's a great ingredient to any breakfast or dessert dish.

The Savory Side Of Apples

There will be apple recipes galore now that it's autumn. This luscious fruit can be used in sweet dishes  and desserts, but try something different. Apples can be a great savory dish as well.

The Germans have long used apples in savory dishes, mostly pork ones. One of the most flavorful and favorites is pork with apple laced sauerkraut. The shredded cabbage is mixed and cooked with  sliced apple, brown sugar and caraway seeds. The best kind for this is Braeburn or Red Delicious but you could use a Granny Smith for some zing. Ladle this over the chops and bake for about forty-five minutes until the meat is no longer pink inside. You can also stuff pork chops with the fruit as well.Mix the Granny Smith slices with pecans and mustard along with coarsely crushed Ritz crackers. You can add raisins too, if you' like. The chops should be split open and then stuffed. It only takes thirty minutes to cook at 145 degrees F.Surprisingly chicken and duck can also be stuffed with apples.Use the small Cortland apples shredded and blended with breadcrumbs, butter and corn flour. You can also try the apples with celery and raisins. It doesn't matter if you keep the peel on or not. Apple stuffed duck is another treat. Combine Macintosh apples with ginger along with maple syrup and onions for a zingy stuffing that goes well with the mellow meat.

Apples can also star in sides too. Golden Delicious ones can be used in a tasty slaw along with red cabbage Dijon mustard and caraway seeds, Apple cider vinegar and olive oil are the base for the dressing. Combine two different kinds of apple such as the sweet Red Delicious and the tart Granny Smith for a tangy side salad. Another idea is relish, a perfect side for roasted ham. It's combining four tart apples with apricots with sugar and vinegar,Orange peel and almonds are also thrown in for color and crunch.Even mashed potatoes can be zinged up with a sliced  Macintosh Empire or, Spartan  Shallots and butter are added so that the dish doesn't turn too dessert-ish. This would be a great side with any pork loin or roast ham. Apples can also be combined with mashed turnips too. For a fun holiday side tries mashed sweet potatoes with  apples. Cinnamon and nutmeg give it a warm, spicy flavor. This is the perfect accompaniment for any Thanksgiving or Christmas turkey instead of the usual marshmallow laden yam dish.For a smoother texture try applesauce instead.Applesauce can also be made savory by the addition of thyme garlic and cider.

Apples are just as good in savory dishes as they are in sweet. Use them as stuffing or in a slaw. Combine them with cabbage or apples. They make for a delicious ingredient in any main meal.

A Marriage Of Old And New Rosh Hashanah Dishes

 The Jewish New Year is upon us and it's a time to celebrate with the traditional. It's also a time to embrace the new as well. Both ideas can also mean the Rosh Hashanah table, with a marriage of family recipes along with introducing different dishes. This will make for a more interesting meal.

Brisket has always been the centerpiece of the holiday table. It's been enjoyed  for generations, usually braised. Many will cook ones with onions added, to give it a sweet and earthy flavor. A sweet and sour sauce , with crushed tomatoes, brown sugar and garlic, can also be used. More adventurous cooks can try rubs such as a garlic and onion rub or ones spiked  with chile powder. Chicken is another choice to try for the holiday. Think of making it with cinnamon and apples for that touch of sweetness that represents a sweet new year. Another recipe that's a blend of sweet and savory is  one made with pomegranate or cranberry juice along with Granny Smith apples and the traditional ingredient of honey. Cayenne pepper is added for bite and kick.This calls for the chicken to be cut into pieces and cooked in a Dutch oven.Every family has vegans and they should be considered into the equation as well.Think tofu, zested up with cumin and ginger Moroccan  style. This is an easy dish, with first cooking the tofu, then setting it aside to create a sauce redolent with onions , garlic and scallions. Almonds and apricots are added for crunch and sweetness.

Side dishes are just as important as the main ones. If the family insists on traditional then think tzimmes, but maybe with a slight twist. Try a trio of yams, sweet potatoes, and carrots, cooked in orange juice, honey and chicken broth.If it's too sweet add a sprinkle of flaky sea salt to cut the sugar. Salads can also be incorporated into the dinner. Use the super green of the moment - kale mixed with pomegranate seeds covered with an almond halvah (!) dressing. For crunch and zing try the Sephardic Jewish  inspired lemon fried cauliflower .This is breading the boiled florets in a breadcrumb batter and then frying them in oil. They are then drenched with lemon juice to cut the oiliness.Carrots are a big part of any Rosh Hashanah meal. Roast baby ones with olive oil, honey,  and orange zest. They can be also served with basmati rice , spiked with raisins and almonds. This is also a good main dish for vegans too.  How to end the meal? With the traditional honey cake. The timeless recipe is spiced with cloves and allspice but it can be modernized with coffee and even whiskey (!) It can even be baked into cupcakes Decorate with dried apple slices and drizzles of honey.

Rosh Hashanah is a time of celebrating the new while holding on to tradition. Create a holiday meal that reflects this. Use old and new recipes to create a unique New Year's dinner.

That Holiday Baking Guilt

Yes, it's that time of the year when all home chefs are expected to magically transform into bakers. That's great if they have a lot of time along with having a knack for turning their kitchen into a Keebler tree. As for the rest of us? Uh oh, here comes that holiday baking guilt.

We all feel that our families deserve the best especially around the holidays. We want them to have the best presents, the best Christmas meal, the best time ever.In other words, a nearly impossible experience only exacerbated by giving them store-bought cookies to go with that Christmas morning hot cocoa or leaving Oreos out for Santa. There are a couple of solutions here. One is the classic  Pillsbury Slice and Bakes which gives the same homemade taste without all that work. As we can all attest the chocolate chip ones taste exactly like the Toll House recipe.The chocolate is gooey, even hours out of the oven and the cookie itself has rich brown sugar taste.There is also their sugar cookie flavor which is perfect if you have little artists who love to decorate. The snaps can even be turned into sandwich cookies thanks to the addition of a super easy cream cheese filling. It's just the cheese (or Neuchatel if you want to go fancy ) confectioner's sugar and a small drop of vanilla. Roll in red and green colored sugar for a fun holiday look.

Of course the second, easiest of the easiest holiday cookie solutions is bakery cookies. Some, such as the century old B&W Bakery in Hackensack, New Jersey have an amazing array of recipes that have been passed down from the bakery's original German owners. What I love about them is that they don;t follow trends. You're not going to see anise curry cupcakes or pistachio basil macarons. These are just simple butter stars and plain almond macarons.

You can see just how home made looking the butter stars are, with just a drop of green or red sugar in the middle, affixed with a simple egg white wash or glue. They are mouthfuls of pure butter and sugar, light, crisp and delicate. B&W's macarons' are the perfect holiday cookie, too. These bite size rounds have just the right amount of sweet chewiness with the perfectly laid back taste of almonds - and nothing else. I don;t feel guilty when I serve these to family and friends as a holiday treat.To me they're a holiday tradition, Also, with the cookies already taken care of, I can concentrate on wrapping and cleaning,No guilt there, just relief that I have more time freed up.

If you;re too busy to bake, don't. There are a few alternatives to scratch cookies, from Pillsbury to your favorite local bakery.Everyone can still have tasty sweet treats and be happy. No need to suffer any regret from not making the perfect cookie.

Loafing Around

One of the best hot meals for fall is meatloaf. It's an easy cook and it offers creativity.Add this,subtract that, Anyone can master it, from novices to old pros. Best of all it is great left over as a sandwich.

Meat loaf has been around since ancient Roman times and was featured in French cooking in the 1600's. The Germans and Amish brought it to the states in the 1700's here it remains a staple. It has its' origins in scrapple a mixture of  corn meal  and ground pork. Almost every country has their take on it. The Italians call it polpettone and put ham, eggs and cheese in it while the Middle Easterners call it kefta and sub in lamb for the beef. The Vettnamese boil theirs and call it gio. South Africans spice up their  loaves or bobeti with curry, dried apricots  and almonds. They then cover it
with  a whipped egg and milk topping, sort of like a meringue.Americans fill ours with everything  from Saltines, cereal grains and bread, a hold over from the Great Depression when meat and money were scarce. Adding wheat products gave it consistency and made it filling. it's usually served with ketchup . There is a meat loaf sauce, surprisingly, made from ketchup and brown. sugar. Barbecue sauce can be added to the recipe or just served on the side to give it more tang. Some recipes call for hard boiled eggs and gherkins to be included to give the loaf color and flavor.

The recipe is an  easy one that even the most novice of home chefs can follow and create a successful dinner. Basic meat loaf takes a pound and a half o f good ground beef along with one egg for binding and a cup of milk for smoothness.There's also a cup of dried bread crumbs for consistency (without it , it would be too crumbly and fall apart) along with one chopped onion. This recipe can be varied. For fun , try a Tex-Mex style that has a combination of chopped chili peppers and chili powder. Grated cheddar cheese is sprinkled over the top for color and flavor. The slices can be served on a bed of tortilla chips along with some hot sauce for extra fire. For a more grown up version add  three quarters of a cup of dry red wine along with cremini mushrooms. This recipe also calls for thyme, rosemary and garlic. Try this type of meat loaf with wild rice or a simple tomato risotto. if you don;t want to use ground beef, then think ham loaf. This is a yummy mix of ground smoked ham and pork mixed with chopped celery and red pepper. There are still breadcrumbs used as a binder along with two eggs. The spicing is nutmeg and allspice for more verve.Serve with apple rings or applesaucef for a nice autumnal dinner.

Meat loaf may be considered basic but it's a delicious blend of complex  flavors and textures.It is one of the tastiest and easiest recipes to make. Keep to the recipe or add your own spin on it, the result is always a tasty slice.

Bananas For Banana "Ice Cream"

After writing about the ice cream made solely from bananas, I couldn't resist and made it.  As always it takes me a long time to jump on the bandwagon, The recipe has been around for a few years, I had seen it on every show  from Dr. Oz to my local Fox Channel 5 AM show "Good Morning".

 I think my initial resistance was that it's a fad and that people will forget about it. I just wrote about it in Monday's entry.I just had to try it after seeing all the pictures. It looked too creamy and luscious.

And you know what? I was hooked. It's easy to make. Just take a very ripe banana, the kind with a lot of brown and black spots., Slice into coins and then freeze , preferably overnight in a freezer bag.

I then added them to my mini food processor. Some recipes call either for this or a blender. Stick with the food processor. The blades are sharper and can handle the frozen fruit better.

                                 
                     Now pulse. It'll look like either oatmeal or flaked coconut.

It then goes through a gooey stage. Hang in there. I guess this is the part where the pectin in the banana melts with the ice crystals . It gets better.

Much better. See how creamy and airy it is? It really does look like soft serve ice cream.

Now, many people  would just end it there,but I didn't.

I turned my batch into a sundae and before any of you think it's counterproductive, look closely. The syrup is Hershey's Lite syrup with only 20 calories a serving and Stop & Shop's Lite Whipped Whipped Cream at only 10 (!!!) calories a serving. It's like the lowest calorie banana split ever.

What you do with it is up to you? Many add cocoa powder for chocolate "ice cream". Some add almonds or peanut butter. You can even sprinkle chocolate chips, jimmies or mini M&Msover it or blend them in. . It can even be plopped in a cone or waffle bowl if you like. You also don't have to just use one banana. Make a bigger batch with two or three. The  "ice cream" lasts for one week, however I know from experience - it won't. Make your own batch and see why.

A New Yummy Treat From Setton Farms

A perfect treat for Spring picnics and outings is the new Pistachio Berry Blend from Setton Farms,It's a nice blend of nuts , cranberries, cherries and white  chocolate. Best of all it's comes in a pouch that can be dropped in any picnic basket or tote bag. Bring it anywhere for a yummy quick bite.

Setton Farms is really the king of all things pistachio. It's the largest pistachio producer in the US, located in Terra Bella in south central California. The company is known for growing the nuts on ten thousand acres as well as processing them too. They offer plain as well as flavored ones in such flavors  as garlic onion,jalapeno chili and salt and pepper.They also have dark chocolate covered ones and one of my favorite snacks: pistachio bites. The last are tasty little bites made of the nuts and dried cranberries held together with agave. They're a favorite nibble, all natural and tasty, a rare blend to be sure,.Setton Farms is also known for producing dried fruit such as  pears and pineapples as well You can also buy almonds and walnuts too from them. The company is combining the almonds with the pistachios in a new gorp like mix  that also features cashews,dried cranberries,dried cherries and white chocolate chips. This is a first for them because they haven't used the last ingredients yet in any products.

The mix is a fun one , salty and sweet , depending upon how it is eaten.Each pouch is about five servings so they're a fun snack to share at  soccer games or beach parties.What is great  is that Setton Farms is thinking outside the box with the use of the cherries and white chocolate. Many other companies wouldn't put in those bold flavors. They're a nice foil to the mildness of the other ingredients. The mix is great on its' own but it can be added to oatmeal for a kicky breakfast. It can also be a great boost added to muffin or even oatmeal cookie batter. Toss it into freshly popped popcorn for a new snack treat. Home chefs could even make their own chews by combining the trail mix with melted dark or white chocolate. Each serving is only twenty-eight calories with only fourteen fat calories, There''s hardly any cholesterol or carbohydrates in it so it is an ideal snack as well as ingredient to any dish. Another plus is that it comes in a resealable pouch so the snack always remains fresh,

Setton Farms new pistachio berry blend is a great snack , full of flavor and low on calories. Pick up a pouch and savor the sweet salty taste of nuts, fruits and white chocolate.It's a fun nibble that'

s actually good for you.

Generate Your Own Energy Bars

Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!

Many home bakers  shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the  oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than  cakes. Some even require just some microwaving a  set in the fridge What is so great about them? There are no extra sugars or  cringe inducing fruits your kids may  hate. There's also not the threat of life threatening allergens or being made  near themYou're the creator , you know  what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.

What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require  honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh  such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..

Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.