Quick Bakes For Thursday

 Even though most home chefs are already exhausted, they still want to bake for the Thanksgiving dinner. There is something about homemade rolls and desserts straight from the oven. Yet what could a tired home baker create?Something easy and quick.

One of the easiest is a batch of dinner rolls. These can be made without yeast for simple making and baking. Baking powder gives this traditional recipe rise . The rest is classic, with the addition of milk, flour butter or oil. They're made, they're rolled on to a cookie sheet and then baked for twenty five minutes. These can be made tomorrow night or Thursday morning. For an even tastier roll try baking garlic  butter no yeast dinner rolls. These have the addition of Greek yogurt for a very tender crumb. If home bakers want to tackled something a bit bigger, then consider baking a quick loaf of bread.There is a recipe that only calls for five ingredients and the best part it makes for a perfect sandwich bread for all those turkey ones on Friday.It has flour, baking powder,oil , milk and sugar.Use a greased loaf pan to bake it in because the dough will be quite thick.It only takes fifty minutes in a 430 degree Farenheit oven. A plus is that it will bake with a golden crusty top.

There are also the sweet bakes. Everyone loves a good pie after a Thanksgiving meal. the easiest choice would be getting one of those premade ones. You can fill it with a combination of puddings and Cool Whip for something different. A fun one that everyone will like is a cool mint grasshopper pie.Use an Oreo pie crust and fill with a mix of cream cheese and Cool Whip.Mint extract is used for flavor. This is really a no bake. You can try a simple apple pie with an already made pastry crust. (Pillsbury and Betty Crocker makes these). Cut six cups of apples  into thin slices and let sit in a bowl of sugar mixed with cinnamon. Layer these in the premade pie crust and dot with butter. Seal with a top crust and bake first for ten minutes for ten minutes for 450 degrees Farenheit. Reduce the heat after those ten minutes to 350 degrees Farenheit and bake for thirty minutes. A premade pie crust can also work for a pumpkin pie. The filling is  quick mix of pureed pumpkin, eggs, condensed milk, spices and salt. It's blending the filling and then filling the crust with it. Like the apple pie, its first baked at 450 degrees Farenheit then the heat is reduced to 350 after ten minutes. It's baked at this temperature for another forty minutes.

You can easily have freshly baked goods at your Thanksgiving table. Try rolls or bread. Make a quick pie. Everyone will love these at their dinner feast.

Fall Ingredients

 It;s time to rethink cooking and baking now that it's fall. It a chance to bring in mellower flavors along with heartier recipes. It's also time to use the season's bounty in a variety of ways.

This is pumpkin season. The versatile squash can be used in a variety of different recipes, both savory and sweet.Pumpkin soup is a hearty bowl of goodness. make it Piedmontese style by adding butter sauteed onions ,milk or cream and cooked rice. The base can either be chicken or vegetable stock. Keep in mind that this recipe  can also be made with acorn, Hokkaido and butternut squash too for a nice fall lunch or dinner. Pumpkin can also be turned into a rich pasta sauce. It's as easy to make as the tomato kind. The base is pureed pumpkin enhance with vinegar, oregano,basil and garlic. Milk is added to create a silly textured sauce.It CNA be poured on any kind of pasta but us especially good with gnocchi or as a sauce for Italian sausage or saucisse and polenta rounds.Of,c ourse, pumpkin makes for an excellent pie and there will be plenty of them baked this fall. Try something different like a crostata which has a freer form of crust. There are also breads too made from pureed pumpkin. Make sure you have that important of all spice to flavor these treats - cinnamon. It's also a  major ingredient in coffees and un savory sauces as well.

Cinnamon may be the big star of fall spices but there are others to consider and add too. Amp up your sage .It is used in mostly stuffings but can also be used for cooking chicken and in sauces gracing breasts and thighs. Nutmeg is another autumn must have .It's perfect for giving extra zing to lattes and chais but also good sprinkled ion egg custards for color and flavor. Nutmeg is  also perfect in simple cakes and cookies.It ccan be also used in frosting for spice cakes too. Never forget spiced fruit as a lovely end to a fall dinner. Take advantages of the newly burgeoning harvests right now. All sorts of apples are on the market and waiting to b picked in various orchards across  North America. Again these can be used in both sweet and savory recipes.Like pumpkin they are great in pies and crostatas but you ca also use them for maki ng tasty. apple cakes and muffins. They also good cooked with onions and gracing a hearty pork roast.The sweetness is the perfect foil for the meat's rich unami flavor. American Concord grapes are flourishing right now. Yes they're good on their own but you can use them in chicken stews and pork roasts.

Fall is here. Use its' harvests and spices to create richly flavored recipes. It's time for a delcious change.

Those Little Lunch Extras

 School lunches can be boring. School days can be stressful. How to ease both? By putting some fun lunch box treats that'll brighten the day and meal. Kids will love this and that you care.

A simple treat is just a Hershey 's Kiss. They now come in a variety of flavors form the original milk to dark chocolate. There's also the milk chocolate ones with almonds as well as white chocolate birthday cake ones., cookies and creme, ones with caramel and a white chocolate and milk chocolate blend called Hugs. Buy a few bags for these and vary them in the lunch box. There are some cute mini bars from Hershey's  as well that feature such classics as Mr. Goodbar loaded with nuts and Krackle. Another fun candy add in is miniature Tootsie rolls.  Two or three of these can go a long way in making a memorable lunch box treat. If you want the kids to eat healthy then grapes are a fun treat that are just as sweet.Another fun I love you treat is apple slices with a small cup of caramel such as Marzetti's individual caramel cups. you can do the same with sliced pears too since they'll be in season You can also go the savory route by adding some string cheese (always a kid favorite) or a handful of pretzel sticks or pretzel twists.

If you want to really show them some love, then think about baking. Of course cookies work every time.Slice and Bakes are handy if you don;t have time to get all the ingredients or have the tie to mix and bake. Add some red or pink icing hearts on them to let  the little ones know you love them.Scratch cookies are a fun weekend project that can  result in treats for the week(if they're not all gobbled up first). Some recipes are very easy and only require three ingredients like a brown sugar one. You only need salted butter, brown sugar and flour . That's it.  A sprinkling of cinnamon sugar can add another layer of flavor an d make them look decorative. Chocolate chip cookies are a classic and liven up any lunchbox or backpack. The recipe can be varied .Use almond flour to make them gluten free o r oatmeal for an earthier taste. Vary the chip size. One batch could have giant chips while the next could feature the mini ones. Snack cakes are another great treat that'll bring about a smile. There are so many different varieties. A square of chocolate or banana i s the perfect lunchroom dessert. You could add frosting to make even more special.

Add some love along with a sweet message or origami figure to your student's lunchbox it'll make a stressful day less stressful. It 'll make lunch tat much more interesting.

Thanksgiving Pie Fest

 Pie is always a definite on the Thanksgiving menu. It's a dessert that brings back sweet memories and favorite tastes Nothing beats a homemade slice , with a flaky crust and a delicious filling.

New contributor Vaughn Vreeland who is also supervising video producer for NYT Cooking also wrote this piece about pies in today's New York Times Food section.These are not traditional recipes like pumpkin or pecan. The Times asked Mr. Vreeland to come up with some new recipes that are bound to be instant classics.They can still have the flavor of the holiday like Mr. Vreeland's Cranberry Citrus Meringue Pie.This is a yummy blend of citrus curd featuring lemon and orange juices with a homemade cranberry sauce. It;s topped with a meringue.There is a pumpkin pie but the recipe is shaken up with the addition of  toasted sesame oil and tahini. The finished  products has a top of swirled pumpkin and tahini , creating a pretty marbled effect.Many home bakers make the classic banana pudding for the holiday. Now imagine that in a flaky crust. Mr. Vreeland has a buttery vanilla wafer crumb, similar to a cheese cake crust. It';s filled with a homemade banana pudding.The whipped cream topping has been redone with creme fraiche added to give it a refreshing tang.

Everyone love a good "candy" pie.Tha'ts usually pecan but Mr Vreeland offers a coconut caramel tart. The crust is a yummy chocolate cookie kind of crust.The filling is like a coconut pudding with four large eggs to give it body.The coconut is first toasted in a 350 degree Farenheit oven for six to seven minutes. to turn it golden brown.The caramel topping os a homemade one made with either coconut milk or heavy cream.There's also four tablespoons  of melted butter added to give it smoothness and richness.Chess pie is a popular custard pie in the Midwest. A new twist is added with a third of a cup of maple syrup is added. The topping is whipping cream mixed with espresso.Yes there's an apple pie but again this has a twist.A cup of pomengranate juice is added along with three quarters of teaspoon of cardamon. As for the pie dough , its;a laminated dough.It's made with apple sider molded into squares and then it can be frozen until you're ready to use it.There will be floury bits but that's OK.

Happiness is a slice of homemade pie. TRy these recipes and enjoy pure joy. They're different and a twist on the traditional.

Getting Holiday Ready

 Thanksgiving is now less than three weeks away. Christmas and Hannukah  are a month afterwards, both being celebrated on the same day this year. It's time to think about all that cooking and baking.Are you ready?

First of all ask yourself what you want to do for Thanksgiving. Some singles may prefer to eat out but you can just get a turkey breast, a jar of gravy and instant stuffing. This and a yam are perfect for just celebrating for one. It can even apply to two people if they just want a quiet dinner in. You may want to make a salad and just buy a small pie for afterwards.As for families this is where celebrating and cooking get intensive and extensive. Do you have a sit down dinner or a buffet? Do you decide on a sit-down for Thanksgiving and then a holiday buffet a month afterwards or vice versa. ANother aspect to consider is will the dinner include vegetarians and vegans. Even though both shun meat , they're different. Vegetarians will and can eat eggs and dairy. Vegans strictly prohibit this. If you have a few vegans coming over then consider making a Tofurky along with the real thing -a turkey. Luckily Tofurky comes with it's own gravy packet and stuffing so vegans will be happy with this.Also include many vegetables on the menu too.Brussells sprouts are a tasty side with vegan butter and vegan Parmesan cheese drizzled on top. Green bean almandine, string beans with almonds is another crowd pleasing side vegetarians and vegans will love.

Of course there's always a children's table. The question is will it be at the end of the adult table or in the kitchen or enclosed porch. Designate someone to look in on them from time to time. You could also put the oldest child or children in charge. Keep in mind then there should be two of everything. The kid table needs a platter of sliced  turkey along with a gravy boat and sides. The high chair set can seat next to their parents at the main table. Another idea to consider is making it allergy free.Keep in mind there will always  guests with allergies. Have alternatives for them. Also try not to serve any nuts and offer both gluten free breads and rolls.This also applies to milk too so have either soy, almond and oat varieties out for coffee. These also come in chocolate versions so they're perfect for the kids.desserts are another topic worth thinking about right now.Of course everyone will want pies. The question is which ones.Pumpkin is always the favorite yet do you make a traditional one or have one with a twist? Do guests want  not only pumpkin but also apple or pecan? ANother question is does anyone want to bake? Say yes not just to be kind but it takes a lot of pressure off you in the kitchen.

It's never too early to think about the holidays. Its' time to really ponder your plans. Figuring out what to serve is the first step to creating a memorable Thanksgiving meal.

Your Favorite Barbecue Food

 It is the beginning of the grilling season  and everyone is rushing to out their favorites over  hot coals or in a cool salad. Here's the question  - what is your favorite barbecue or picnic food?

The New York Times reported today that Americans love shrimp. while it's my favorite food t eat at Moby's down in the Atlantic Highlands. I don't really cotton to it on my grill. I;m more of a hot dog kind of girl .It has to be a good beef one on a potato bun - nothing added.As far as salads - I like three bean or my brother's invention potato salad with a chopped apple added for crunch and sweetness. The dogs and the salad are the perfect barbecue fare - although I usually eat mine inside. 

What is your faves? Are you a grilled burger kind of eater.Do you like to have a fixings bar as part of your outdoor set up.Do you like your dogs vegan with a vegan chili sauce. Do wings and turkey legs sign to you or do you prefer good old fashioned steaks grilled to pink perfection or a rack of chewy , tangy barbecued ribs. Many people love corn on the cob.Is that your side go to> Do you have it drizzled with melted butter or plant based butter or slathered in cotijillo and spices for Mexican street corn.what about Italian grilled veggies like egg plant and tomatoes? Or are you a sweets lover ? Is your perfect barbecue food pineapple rings brushed in melted butter and brown sugar and grilled to golden perfection? Or do you go with the more traditional s'mores? And do you like the adult ones of chocolate graham crackers and ninety percent dark chocolate? Or the kids one made with Hershey bars and traditional graham crackers?

Let us know here. What you;'re favorite outdoor fare? Rib's or s'mores ?Bean salad or chicken wings. Let's here what America and the world  has to say (and include recipes!!!)

Pies For All

 What better defines Rhanksgiving thna pie?It's the crowning end to a fantastic meal. It's also perfect hours afterwards with a good cup of coffee or tea? Which one to make? There are so many.

Regular contributor and baker par extraordinaire Claire Saffittz wrote about serveal of them along with giving recipes in today's THnaksgiving special New York Times Food section (this is a keeper issue, there are tons fo recipes and tips in it to get you through the big day.) She offers unusual spins on traditional recipes. Her pumpkin pie with a top layer of pepeitas sounds intriguing and tasty . The pumpkin seeds are coated in maple and incorporated in the filling itself. It adds ctunch to a usually silky mouth feel. Her pecan slab pie has the right amount of crunchy pecans but without all the sugat.It has a cream filling which cuts down on the sugariness. The slab is made with brown butter which has an even nuttier flavor. You could also try  the caramel apple pie, always a treat. This is more kije a tarte tatin with no cinnamon or allspice needed for flavor. It's the butter and caramel along with the apples that give it such an intense flavor.Ms Saffitxz also includes the recipe for flaky pie crust which can be also used for Christmas pies as well.

For the non traditional there is a lemon cream pie with honey and ginger along with a cranberry cheesecake tart. The first has a filling of heavy cream, egg yolks and hone. This is is whisked together with lemon juice and fresh ginger. The crust is different too, being made with ground sugar wafers or for more gingery zing ginger snaps Four tablespoons of butter and one large egg yolk bind it . UNlike holidays pies slathered with whipped cream, this is topped with either sour cream or creme fraiche and decoarated with honey roasted lemon slices. The cranberry cheese cake has the usual grahamm cracker or speculoos cookie crust . The filling is an untraditional mix of goat and cream cheese along with heavy cream and two large eggs.Vanilla extract and grated orange zest give it its flavor. The topping is fresh cranberries cooked in amox fo gelatin and cranberry and orange juices. After being placed in an ice water bath the berries are arranged on the tart . The gelatin mix is then poured over this and unmolded.

Pies are a mainstay on any Thanksgiving table. Opt for the tradtional. Opt for the non traditional if you want to mxi it up.Either way it's still a slice fo a tasty dessert.

Fall Baking

 THis is definitely the time for baking. The weather is perfect for creating everything from muffins to pies.There are spices to try and fruit to add. It'll be a busy season.

Yes , this is also pumpkin spice season.Yet what would be better than pumpkin pie or pumpkin tartlets. You could use fresh pumpkin although most home bakers used the canned variety. This already is spiced and just needs to be poured into a shell. A different spin on it would be creating tartlets, perfect for fall parties. You can easily use a muffin tin for this .It;'s putting cups of pastry dough in them and filling them with a mix of pumpkin puree, half and half , brown sugar, ginger, salt allspice and egg.(the last to bind th epuree and give it some body." After they''re baked you can add a puff of whipped cream. Another pumpkin laden treat is pumpkin bread, perfect for a snack or for breakfast.it too has such warming spices as cinnamon along with the pie filling. Another breakfast treat are pumpkin muffins, made with pumpkin puree and milk. There are also the requisite spices too like ginger and cinnamon.You can also make pumpkin cupcakes too, with out without a tangy cream cheese frosting.

Of course what would fall baking be without apples? They're everywhere. Most sweet tooths love a good cinnamon laced pie. These are great , especially after a fall Sunday dinner but what about something a bit more rustic yet sophisticated?Try a galette which is an easier bake than a regular pie.This is just rolling out the dough and then filling with with sliced apples. The crust is then folded over the apples with an opening in the middle. Some home bakers drizzle caramel on it after it's been baked. Another sweet treat is a turnover stuffed with the fruit. The dough is a light  flaky one that crackles and is the perfect foil for the apple mix. A  These make great snacks to bring to school or to work.  Use puff pastry sheets (which can store easily in your freezer for the shell and Granny Smith apples for the filling. Granny Smiths are the best option for these because of their tartness and are not overly sweet. Turnovers can be decorated with a drizzle of a confectioner's sugar glaze. This is just a blend of the sugar milk and vanilla and then it;s piped onto the turnovers tops.

It's fall and the season for baking. You can go with anything pumpkin or anything apple. The end result is a sweet treat perfect with a hot cup of tea or coffee.

A Cup Of Homemade Cider

 This is the season for apple cider. You could easily buy ot at your local farm or store yet you can also make ypur own. Homemade cider is pretty easy to make. Best of all you can customize it to suit your tastes.

It all starts with apples. The flavor depends on what you use and what you like , Gala or Fuji apples have a very sweet flavor  so if you like a candy like drink  use them.MCIntosh and Pink Lady impart a tarter flavor , perfect for those who want a true apple taste. You can also vary them too, with using five apples of one kind and five of another. You should be using ten apples in total. As for sweetening , use three quarters  cup white sugar. There is also one tablespoon each of nutmeg and all spice to give it that autumnal spice flavor. Since this is a non- press cider it can be made in a stockpot or even a crockpot. If you use te last then figure a twelve hour simmering should do it. Remember that the cider will only last a week in the fridge. (although that probably won't happen). You can freeze it if you want. Just use a tightly covered pitcher or jar for this,Bad cider will have a froth or foam floating on top along with an acidy taste. If it's this it's on it's way to becoming vinegar,

One plus is that the apples don;tave to be peeled cored or sliced. They cna just be put in the pot as is. The skins will give the cider that rich reddish-amber color.Place the apples in a large stockpot and cover with water two inches above their tops. Add sugar and spices and boil unclovered for one hour. reduce heat to low after this  cover and then simmer for two more hours. Strain the apple mixture throw a fine mesh sieve (you can use the flesh skins and cores for the composting). Drain cider a secon time using a fine cheesecloth to get rid of any little impurities. You can serve warm with a cinnamon stick or chilled for a lovely cool drink. Homemade cider can also be used in a variety of fun cocktails. It pairs best with rum and bourbon but you can easily make a caramel apple martini with it. This is combining the cider with butterscotch schnappes and vodka for a sweet fall sip.

Homemade apple cider is a real treat. Try this one for a tasty fall sip.It's a refreshing drink using the best  fruit of the season.app

Happy All Hallows

 It's Halloween. Celebrate with the sppokiest of party foods and the best of candy, Here's a recipe for any parties tonight or evne for tailgating

Autumnal Potato Salad,

One can (about sixteen ounces) of sliced potatoes

Half a cup of  vegan mayo  Hellmann's is the best here.

One small  Macintosh apple sliced and chopped

One jar green olives

Three stalks celery chopped.

 Take the potatoes out of the can and let sit for half an hour to get rid fo that "canned" taste.Combine them and the rest of the above in a large bowl, Mix thoroughly until every piece is coated with the mayonnaise. Chil for an hour or more before serving.

Enjoy this Halloween treat.It's a fun dish for any party.Try it for your tailgating or holiday ones

A Late Summer Barbecue

 The weather's still warm. The grill is still viable. Why not celebrate the season with a late summer -early fall barbecue. Enjoy the taste of favorite summer treats while you can. They can even have a more fallish spin to them.

It's still warm enough to have hamburgers. You can easily go with beef , plant based or turkey. Yet if you want something different along with a nod to autumn then think pork based ones.Add sage to ground pork for more flavor along with bacon ground with garlic. Remember to make a two inch indentation with your thumb in each patty before placing over the flame to prevent bulging. grill them for five to six minutes on each side. What can go with this?Try an apple chutney from the season's first harvests. This is a kind of relish made with Granny Smitth apples, onions, and raisins. This are chopped and cooked in a mix of cider vinegar andd freshly squeezed orange juice. Spices such as hot pepper flakes and ginger are added for heat while brown sugar is added for sweetness. You could also put mustard seeds in if for flavor and color. Another idea is baked potatoes instead of  the ususal potato salad. pre cook them in the microwave for ten minutes before you put them on the grill. This ensured that they'll be fully cooked when you're ready to eat them.

What other dishes would compliment a late summer barbecue? Some gardens are still producing tomatoes. You can still whip up a salad with them with a nice creamy burata. Grilled toamtoes are also tasty side for any late summer barbecue. You can even give them a sprinkle of breadcrumbs for a take on tomatoes Provencale. They are just good rubbed in olive oil and garlic and then served on grill toasted Italian bread.Some gardens are still producing zucchini. These are wonderful too after being cooked on the coals. Slice them lengthwise instead of in coins and give them a light brushing of olive oil and a sprinkle of rosemary and oregano. What to drink with this? Try a French cider that's not as dense or heavy as  the regular cider that's just coming out now. The Duche du Longeville, a fizzy tasty quaff is too perfect with those late summer burgers. It'll chill nicely. If the night becomes nippy then bring out a thermos of flavored coffe or herbal tea. have these with grilled apples cooked in a foil pcket with brown sugar and butter and spiked with ginger and cinnamom.

Yes, you can still have a good barbecue depsite what the calendar says. Enjoy a late summer cookout with good food and good drink. There's still time.

Give Security This September

 This is the start of National Hungr Awareness month. The figures rgarding thois are startling , especially in a country like the US. We're a powerhouse and yet much f our achool kids go to bed hungry. Our elderly,, and even our vets can't afford a decent nutritious meal,

We have to bring about change. It starts in little ways. Offer some of your garden harvest to neighbors who may not be able to afford even simple veggies and fruit. Give them what you can. and let them pick through your garden.  If you made a lot of tomato sauce from your beefsteaks and Roma tomatoes, then divvy out jars of them. Add pasta if you want to give them a complete meal. Your fruit bounty can go into pies and bars , treats that will be greatly appreciated. Since this is apple and the second raspberry season, invite them to go picking with you. Make it a fun day out with lunches and even games for the little ones.Pay for their share, saying it's nothing more than a gift.  A basket of apples can be put to good use, from making apple sauce and pies to just providing a healthy snack. What else can you do? Urge those farms to donate to food pantries as well as offering freebies to at least the kids.

Another section that can help out are the restaurants.New Jersey rocker Jon Bon Jovi had the right idea with his JBJ Soul Restaurant. This was the first of his many restaurants that let people pay what they could afford. They pitched in with cleaning up. This was perfect for those who wanted to feel good by enjoying a nice meal yet didn't have the funds to pay for it. We should be pushing our local restaurants, whether they be a chain like Applebee's or Olive Garden to our local mom and pop pizzarias and diners. Even one night of pay as you can helps. It gives family a chance to enjoy good fun along with give the eateries good press.The same can apply to bakeries with them offering free cupcakes or half priced birthday cakes to families in need.Convince those same eateries and bakeries to contribute to school breakfast and lunch programs.Many  districts are cutting funding and kids are in danger of not only losing the most important meal of the day but also lunch. This cannot happen.

This is the month to make sure those around you eat. We have enough starvation worldwide. Le;ts try to ease it on the homefront.

Your Scrap Garden

 Don't throw away those scraps! Those bits and pieces from veggies and fruits can be planted and regrown into more ingredients for your summer kitchen. It's a fun way to recycle along with being a thrifty one.

Most veggies can be replanted in your  garden or in pots.The alliums like leeks and scallions are easy to replant. Bunches come with small, white roots already sprouting. You can first plant them in a glass of water and then plant them in the garden or in a terracotta pot with good drainage.  Keep in mind these need a lot of bright sunlight. They can be placed by a window but outdoors is your best bet for growing healthy ones. what is great about them is that they just keep on giving. Pull them out, use them long green leaves in everything from sauces to soups and then replant the second generation of sprouts. Onions can also be grown from scraps or the whole veggie. Onions will start to sprout new growths if you leave in your crisper for a few weeks. Don;t throw them out. Add them to your garden too! Romaine lettuce, lettuce and bok choy can also be regrown. Save their stumps and place in a bowl filled halfway with water. You''ll start to see leaves after a few days!!!.That means it's time to plant in your garden. Potatoes and sweet potatoes can also be regrown too. Cut in half and place in a dark area like your basement.

Fruits are an easier regrow. All have seeds which can be replanted. Remember though that oranges and lemons do require warm weather. This is perfect if you live in states like Florida and California that have always been associated with the fruits Trees can freeze and damage can be done to both the blossoms and the fruit. You could grown them if you have a climate controlled greenhouse. If you 're in the northern part of the country,. then think apples and cherries along with peaches and plums.However most commercially grown fruit comes off of "grafted" trees. You may not get the same tasty fruit that you bought from your store. A Golden Delicious seed may not yield a Golden Delicious apple. You will get apples , and they'll still be delicious but they might be a Fuji or a Winesap.. The same is true with plums and peaches. Another point to remember is that it will take a tree two to three years to produce fruit. Still it's nice to even have a tree for shade. Make sure plum and peach pits are scrubbed free of any pulp and then air dried before planting.

Save those scraps!!!! They can be used to create a productive harvest and ingredients for your future meals. You'll be getting much more from your original buy.

A Romantic Alpine Meal

 Unfortunately a ski week in the Alps is off the table for some of us. However  you can still have romantic food of the Alpine villages.The recipes can easily be made in your kitchen.

One of the most romantic dinners for two is fondue. It's nice to have the set, complete with the forks but you really don't need to. This classic Swiss dish  can be cooked on the stove top. Just use a heavy bottomed pan.  Set up a trivet or tile with tea lights underneath when you bring it to the table. (or just place a heavy pot holder on the table and then set the pot on top of it). Fondue is a cooked mix of Emmenthaler and  Gruyere cheeses flavored with white wine and a splash of  kirsch, the cherry liqueur.  You could add a clove of garlic for more flavor.  Once melted the fun starts with dipping  in chunks of French bread. You can also put in boiled and cut fingerling potatoes. A fun Valentine's Day meal comes from the Bavarian Alps. Think air fried wursts with mustard and pretzel bites with a good yeasty beer. A great dessert is kratizika or Kaiserschmarnn or scrambled pancake. It's making the pancake without baking powder. Whisked egg whites lift the batter into an airiness. The pancakes are cooked , then shredded. They can be be served with apple sauce but since it's Valentine's Day, sprinkle some apple jack on top.

The Italian Alps give us an array of romantic dishes perfect for the day. One of the lushest is bagna cauda. This can be made in a fondue pot on on  the stove. It literally means hot bath and is a tasty bubbling sauce of anchovies, melted with olive oil, butter and garlic. Savoy cabbage is usually one of the veggies cooked in it but you can also cook rare London broil cut into bite size pieces. Squares of Italian bread are a must here , especially after you've cooked the meat in it. The bread can sop up the flavorful mix of juices and bagna cauda - which is just a heavenly taste. How can you top this off? With chocolate cups filled with the Alpine city of Torino's signature candy  gianduja. It may have a fancy name but gianduja is easy to whip up. It';s a forerunner of Nutella and probably influenced the inventors.It's been around since the mid 1800's and the recipe hasn't changed. It's combining skinned hazelnuts, dark chocolate, sugar, butter and heavy cream. The hazelnuts are roasted and then pulsed with sugar. The chocolate is melted in the microwave and then blended with the butter, cream and hazelnut mixture. iIll chocolate cups with this or even use as a filling for cakes or cupcakes.

You don;t; have to go to the Alps for a romantic, snowy dinner. You can easily make the food of any of the Alps, Italian, German Swiss or French for a sweet Valentine's Day meal. It's a fun getaway in your kitchen or dining room.

Pie Variations

 It's pie season and many home bakers will turn to the traditional for their Thanksgiving desserts. Yet it's the same boring kinds, apple  pumpkin and the occasional pecan. What can be done to make them more exciting? Vary the recipes

Apple pie almost cries out to be something different.You could start out with the crust, adding a teaspoon of cinnamon or cinnamon and nutmeg combined. Another idea is sprinkling brown sugar on the crimped edges for a crunchy and sweeter pie. A really decadent idea is using cinnamon bun dough for the crust. This also includes using the icing too. To balance out this sugariness, use tart Granny Smith and Honeycrisp apples.Caramel and the fruit go perfectly together. Salted caramel works well because of the underlying current of savoriness in it. Do you go with a store bought sauce or make it yourself? A homemade caramel sauce is nothing more than granulated sugar , butter and heavy cream cooked together. It produces a nice  thin sauce that you can use  later on cakes and even pancakes and waffles.A chewier version would be adding nuts, namely walnuts. These can be whole or halved. They can also go on top as part of a streusel topping. Streusel is an easy make, combining dark and white sugar with flour and various spices like cinnamon and ginger. Butter is added for more flavor and to bind the other ingredients. It's then scattered op top of the pie and baked with it.

There's not much you can do with pumpkin pie. A different way of making it is in a galette This is a free form pie that baked on a cookie sheet. It makes for a lighter slice with less filling.Some home bakers add a layer of sweetened cream cheese to give it some zing.You could also make just the filling in mousse form. This is an airy version made with eggs for binding and the same spices. It's the perfect dessert without the soggy crust. Another idea that's completely fun are pumpkin pie shots. This is layering the filling over cinnamon and crushed graham crackers in shot glasses. Top with whipped cream and cinnamon. Some home bakers are combining this pie with another Thanksgiving classic - pecan. Yes, they can be combined, although pecan is better on its' own.It's layering the two fillings with the pecans being placed on top. You could easily make a traditional pecan pie however it may be too sweet. Think about adding dark chocolate to counterbalance it. Ditch the corn syrup which can be tooth achingly sweet and sub in maple syrup instead. Use four ounces of eighty-five to ninety per cent dark cacao. Bourbon pecan pie is a Southern specialty. Two tablespoons of bourbon will do it, giving the super sweet filling some strong zing.

Pies do rule for Thanksgiving. Yet the same ones , apple, pumpkin and pecan can be ho hum. Liven them uo with different variations for a unique holiday dessert.

Your Pie Guide

Fall is definitely the time for pies. Yet pie isn't just pie anymore. It's crostatas, tarts and tarltets too, Anything fruit or custard filled goes these days and what you make of them is up to you.  Pies could be for the week, save the fancier stuff for the weekend. They're all good.

Pie is more or less the most basic. You can bake a crust and fill it with anything or have the crust cook with the filling which is the better choice.  Basic pie dough  hasn't really changed since the 1500's when royal pie lover , Elizabeth I made cherry and apple pie popular. It's a mix of flour, ice water salt and shortening. This last is always the subject of controversy. Should you use straight out lard or vegetable shortening? Some home bakers insist on butter. Go with Crisco, which is basically solidified soy bean oil. It has produced flaky crusts for generations. You can go with coconut or even vegetable oil but you will not have a tender, melt in your mouth crust. Another option is bought pie crusts which simply can be popped in the freezer when you need them. Can you use pie crust for crostata? I suppose you could but keep in mind that actual recipe does have sugar and butter in it. You may have to decrease the amount of sugar used in the pie filling. Now can the pie crust do triple duty for tarts and tartlets? No. Tarts and their little ones have a crust that requires egg yolks, sugar and vanilla along with butter.  As for handheld pies, the best option is a simple pie crust. This is the sturdiest and won't open, causing a filling spill out.

Since this is the time for apples, then make an apple pie.  What are the best for filling? A good bet is Granny Smith. These bright green, tart tasting gems make the best filling and are not overly sweet.it also has a firm flesh which holds up well in baking. It also won't get mushy either. Another sturdy pome is the Winesap.It's a tart and spicy taste with  solid white flesh.  Can you use the same apples in crostatas? Not really. These open faced pastries require smaller sized apples like Galas but you could use the bigger ones if you're in a pinch. As for tarts, use the same as for the pies. Tarts are another intense bake so a good sturdy fleshed fruit is required. As for the extras, yes use the cinnamon but also have freshly ground nutmeg too. It adds more oomph to the pie. There's also brown sugar and lemon juice , the last added as a preservative. The crostata has a slightly different recipe. Some call for the addition of flour, usually a quarter of a cup. Also orange zest is used to give it some zing. As for the tarts, you can use the same filling recipe for the pie.

It's apple pie, crostata, tart and tartlet season. Make whichever appeals to you.Any one is great on a cool fall day, whether to make or to eat.

Hot Fruit

As much as we love to take a bite out of an apple or pear, there's something about  cooked fruit that's  lush and satisfying. Heat brings out the flavors, caramelizes the inherent sugars and creates a custardy texture. It turns an ordinary drupe, pone or berry into something special.

Apples are big right now. Many feel the best way to cook them is baked into a pie.It's a delicious way to have them, especially when the pie is warmed up and served with whipped cream or vanilla ice cream. However if you're not a big fan of crusts, there are two suggestions. One is a galette,a more rustic , yet surprisingly elegant tart. It's an open pie ,with the crust folded only an inch in, showing off apple slices usually arranged in a swirl pattern. The crust is the same as any lard based one and the filling's ingredients are the same as an apple pie's - cinnamon. sometimes' that's omitted so the cooked apple taste shines though. Sometimes the entire galette is brushed with apricot jam to give it a beautiful shine. The second idea is just make the filling - kind of like a chunky apple sauce in your slow cooker or crockpot. It can not only be served as dessert, but omit the cinnamon and serve it as a side to pork roast or pork chops.Of course baked apples are always a lovely fall dessert. You can bake them with brown sugar , cinnamon and butter but for a more sophisticated spin try them Piedmontese style with a filling of Marsala , butter and a pinch of sugar for each apple. For a fun Halloween party, think baked apples stuffed with caramel and chopped walnuts.

Pears are another fruit that are delicious when cooked. One of the most popular recipes is poached. Usually red wine is added along with orange peel in the cooking to impart more flavor. White wine can also be used. The fruit can also be baked in a galette, Try it with a buttery tart crust instead of a pie crust. Grocery stores are still selling peaches right now. Go for them, to get the last taste of summer. One of the most delicious is pesche ripiene Piedmontese. This is a big dessert in all of Piedmonte. It's stuffing sliced pitted peaches with crushed amaretti cookies with the chopped peach stones and butter. They're then baked with peach liqueur such as Schnappes . They're so delicious that you don't have to serve them with whipped cream although some home and professional chefs add a dab of marscapone cheese next to them. Peaches can also be baked as well with cinnamon and some kind of nut. This makes a great side to butter pecan or vanilla ice cream. Cranberries are the quintessential fall berry. Yes you can cook them into a sauce that goes well with turkey but they also can star in a sweet trifle recipe. Layer them with buttery pound cake slices and a cream cheese/whipped cream filling. This would even make a great holiday dessert for Thanksgiving and Christmas.

Cooked or baked fruits are more sophisticated way to serve fall's bounty. They become more complex and flavorful, thanks to baking or slow cooking. They go beyond being apples and pears, peaches and cranberries and transform into memorable tastes.

A Tasty Holiday Issue

The New York Times has given us some great holiday recipes and today is yet another issue of yummy Christmas and Hannukah dishes. It's a wide variety of different flavors and textures. along with a vast array of diverse ingredients. Best of all any of these can be a holiday tradition made year after year.

One of the best articles is by Food regular , Julia Moskin, She wrote about that rich , eggy dense pudding - flan. Her recipe is the perfect recipe.It is a smooth textured one  with the zing of lemon added. Cinnamon can be subbed in for the lemon, for a Northern Spanish twist. One of the most disconcerting aspects of the dessert is the caramel topping. This is usually a burnt sugar ,made with just sugar melted in a heavy saucepan. Home chefs attempting this should try a "wet" caramel, with water mixed in with the sugar.It will finish off the flan with that burnt umber syrup.What can go before the flan is Dave Tanis of A City Kitchen 's column.It is a classic French dish that also has bouquet garni and carrots.Horseradish can be slathered on them for a sharp contrast.

Hannukah is also celebrated, thanks to Melissa Clark's olive oil challah recipe. along with Joan Nathan's article on latkes..The first celebrates the miracle of the oil thanks to the addition of this classic ingredient.It is a braided bread that can also be repurposed for French toast and bread puddings. Challah dough is one of the easiest doughs to work with for home chefs. If you want the most traditional dish, then think latkes.Joan Nathan wrote about them in her article. These are not exactly the classic ones, thanks to Chef Daniel Rose.They're made with clarified butter along with being transformed into one big , crispy pancake as opposed to a slew of tiny little pancakes.Onions are also added for an earthy sweetness.It's fried in grapeseed oil and served with creme fraiche and an apple compote instead of the usual sour cream and apple sauce.It can also be used a a based for Eggs Benedict too.

These recipes will make Christmas and Hannukah more memorable. They're classics updated for a better , more enhanced taste. Make anyone part of the holiday cooking tradition.

Fall Food Trends

As with fashion food also goes through trends. Fall brings a variety of new flavors or spins on classics It's an exciting time  for foodies and gourmands alike.Apples are hot right now and oatmeal gets a new twist.

One of the best new trends is the brioche loaf. This is a take on the classic French  roll or bread, enriched with egg and a ton of butter.I first found this at the Super Foodtown in the Atlantic Highlands on a quick stop from the beach. I had never seen this before and had to buy it. The loaf was one of the best loaves I've ever eaten.It was phenomenal with Bonne Maman jam. Even though it has a sweet taste, it was still good supporting sliced London Broil in a sandwich the next day. Luckily my local Stop & Shop also carries a version of brioche bread, so I don't have to make the trek down the shore to get it.(although there are plenty of beach days left,so I probably will be visiting that particular Super Foodtown).Another trend is a returning one - pumpkin spiced lattes,both hot and cold.The hot is comforting , but I have qualms about a cold one. Coffee giant Dunkin Donuts is jumping on the apple bandwagon with a caramel apple cronut. This confection is stuffed with apples and then drizzled with caramel.There's also salted caramel coffee that combine's salty and sweet. This works for caramels and in ice cream but coffee is another matter (who wants  salty joe anyway?)

Another coffee giant,Starbucks isn't rolling out a new coffee flavor this fall, but a new oatmeal (!). It's a dark chocolate and caramelized banana flavor. You'd think it would be a kind of tart but no, It's not even made with fresh bananas but it's kind of like a gooey baby food. Chunks of dark chocolate and roasted almond are also added Unfortunately it has to be assembled by the diner too. It would just be better if it had been a tart layered with the other ingredients. Tamer offerings are their pumpkin cheesecake bar and a caramel apple pound cake. Apple seems to be everywhere, although it is the beginning of autumn. Stop & Shop also has jumped on the bandwagon. They're featuring their own brand of apple cinnamon waffles, that would be good with a drizzle of caramel and a puff of whipped cream or a pat of butter and a puddle of maple syrup.Apple cider vinegar will also be a big thing, not so much for the apple but it's a probiotic. It contains micro organisms that help in digestion along with stabilizing gut flora. Use it when making another fall culinary must have : Korean kim chee. This classic cabbage dish is making waves on all the autumn menus, with traditional galbo or American steaks.

Fall 2016 is coming soon. The trends, some delicious,some eye opening, are here already. Taste and embrace for an interesting .

Viki's Granola A Treat Throughout The Day

What can start off your day, be a great snack in the afternoon and top off your dessert? Viki's Granola. This tasty and good for you treat can be used so many different ways. Not only that -it's a spoonful of nutrition, thanks to it being packed with simple ingredients like oats, nuts and honey.

Viki's Granola was started by Viki Sater in 2011, mainly by popular demand. Ms. Sater often made her homemade granola for her kids' school's bake sales. It was the first item sold out with locals who wanted more.Even the principal called in requests.  The mix became the star of every bake sale, thanks to a growing fan base.What was a passion now had the potential to become a thriving business. It's now sold in Wegman's Whole Foods, Stop & Shop and Jewel Osco. Her success was meteoric and this year she was named one of New York Business Journal's Women of Influence. Her product is one of the few out there that uses all natural ingredients.Gluten free oats are blended with honey, and canola oil for flavor and binding.Coconut flakes are a main ingredient too in all the flavors. The blueberry and almond has the nut slivers and dried blueberries, Her maple cranberry not only has pure maple syrup and dried cranberries for color and flavor but also chopped walnuts. The banana walnut has healthy sized dried banana chips and large pieces of walnuts while the apple cinnamon has a good dollop of the dried fruit and spice but also raisins and pecans too. Even the original recipe has the perk of sunflower seeds, sliced almonds and pecans.

I love this granola, especially the banana walnut!It makes for not only a good snack but a nice way to start a day.It's sweet without being cloyingly so.The granola is also a nice nibble on its' own,With every pinch being loaded with nuts and fruit.I'm also going to be topping my banana "ice cream" with it for a healthier spin.I can also make pops and roll them in the granola for a tasty and crunchy coating. Home bakers can use the granola to top off banana bread or muffins.Jazz up pancakes and waffles with them or make a sweet breakfast pizza , sprinkling the granola over a sweet bread crust loaded with sliced bananas , strawberries and vanilla flavored Greek yogurt.Any of Viki's granola flavors can be used in making cookies too as seen on the recipe section of Viki's website. There are some yummy ones especially the granola truffles made with chocolate, heavy cream and butter, then rolled in the original recipe granola.. There are also fun granola bites which would add to a holiday cookie platter. It's just chocolate chips mixed with peanut butter and coated with granola. Kids will love the banana pops, frozen bananas dipped in chocolate  and then dipped again in the banana walnut mix. The granola can be used in salads, surprisingly and as a coating for chicken - and also for pork too..

Viki's Granola is a versatile blend of flavors and textures in a healthy mix that features oats ,honey and nuts. Try any of the flavors for breakfast or as a snack, Better yet add it to any dessert or baked treat for added goodness.It's not only healthy but versatile too.