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.

Purim And Holi Treats

 There are so many delicious treats with two fun holidays, the Jewish Purim and Hindu Holi happening now. Both are fun , with the first having an almost carnival atmosphere and the second a joyous celebration. Enjoy them both with sweets and treats

Purim is the commemoration of the Jewish people being saved from annihilation at the decree of an ant- Jewish official of the Achaemenid Empire.There is wine drinking by the men in some Orthodox communitiues while the whole community share in games and treasts along with wearing costumes.Hamantaschen or Haman's pockets (named for the villain of the story, Haman a minister to the king of Persia).In Israel they're called oznei Haman. They're triangular cookies filled wirh a variety of different fillings.The cookie is like a shortbread dough, with flour ,eggs sugar and flour. it's a mild flavor won't over power the fillings. You could use poppy seeds which represent  the bribes that stuffed Haman's pocket. Apricot and prune are also popular fillings and some home bakers use chocolate now. There are also hadgi badah , am almond cardamon cookie that Iraqi Jews love. Borth African Jews love debla, strips of thin dough wrapped in the shape of a rose  and deep fried. They're covered in sugar syrup and nits and symbolize the megillah, the Book of Esther.

Holi is another joyous holiday starting tomorrow. It symbolizes the coming of Spring and the blossoming of love. It's also a time to forgive, play, laugh and mend broken relationships.People throw colored powders at each other in wild abandon as they enjoy both savory and sweet dishes. Hosts offer platters of gujiya, a sweet fried dumpling stuffed with milk solids, coconut and nuts. These can even be made in an air fryer, The dough is an easy make, consisting of flour clarified melted butter or ghee and water. Mawa is added and you can buy this at any Indian  supermarket or make it with ricotta and ghee. Add cardamon for a heavy sweet flavor along with raisins and nuts. Mix with powdered sugar  to create a kind of cannoli fuilling. Another type of dumpling , a lentil one is also served. This is dahi bhalla, which are dipped in a yogurt  dip. Two kinds of dal or mashed lentils are made . Chilis and peppercorn are added for zing , The dipping sauce is a mix of Greek yogurt with kashmiri chilli powder whuch gives th e yogurt a rich red color. Sugar and tamarind juice balance it out with sweetness.

Celebrate Purim and Holi with tasty bites.It;s a time for partying and eating good food. Try these treats for extra fun.

The Lesser Spices

 Let's face it. oregano , rosemary and garlic are the spice stars of any kitchen, whether residential or commercial. They sparkle and shine in sauces and rubs, marinades and vinaigrettes. Yet there are lesser known and used spices that can give oomph to any savory or sweet dish. It's time to get to know them.

Fenugreek is one of those lesser known seasonings. Only a few professional chefs have used it in various sauces and side dishes. Mention it to a home chef and you might be met with a "Huh?". Fenugreek is an herb similar to clover and found mostly in the Mediterranean  region along in South Asia and  southern Europe. The seeds are the part of the flower that's primarily used and the flavor is similar to maple syrup. The Indians eat the fenugreek leaves as a vegetable, It's best in Indian cooking gracing such dishes as aloo methi, a traditional Indian potato curry and methi dal, a dal that also uses the leaves as does the first dish. It's also one of the ingredients in Berbere spice rub which gives the mix a certain sweetness. Caraway is another spice that many home chefs don't know or rarely use. Yet it's a part of everyone's favorite bread - rye. The seeds have been gracing the tasty loaf for centuries. It's used also in biscuits, cakes, stews meat dishes sauerkraut and pickles. Caraway is even used in cheeses. Sprinkle a teaspoon in any stew for more flavor or over a pork roast. Definitely think of it when you're baking bread and want a nice topping.

Cardamon is another spice that's sadly underused in the home kitchen.It has a piny flavor , sort of like rosemary.It's grown in tropical areas like India and Malaysia along with Costa Rica. It's used to flavor basmati rice and curries. It's also a spice that works well with chicken, whether as a rub or as a sweet and savory curry sauce. Use this spice in baking too, Cardamon shortbread cookies are a nice addition to any Christmas cookie table. A flourless chocolate cake laced with it is always a delicious end to a dinner. Coriander is another spice that's only used during pumpkin spice season.It's one of the many spices that gives pumpkin pie and its' offshoots that tangy, sweet taste. It's grown in India and Indonesia and features strongly in both cuisines. It's also used in Mexican, namely in chiles, where it add some sweet zing.Coriander is  a big ingredient in Spanish and Latin recipes as well being part of rubs, sauces and soups. Try a coriander-cumin rub for your pork chops. This is a mix of the spices with hot chili powder, allspice and paprika. Allspice is another under rated spice.It can be found in the Greater Antilles, southern Mexico and Central America. It can be used in flavoring everything from Swedish meatballs to Jamaican jerk chicken.It also works well in spice cakes and cookies, perfect for fall baking. Think a spice cake with cream cheese frosting or streusel muffins, spiked with it.

These are just some of the lesser known spices. However they add big flavor to everything from stew to cakes. Try  them for a different spin on spicy cooking and baking.

Sweet Treats For Mom

Even though you can';t go to the store to pick up candy for mom , you can still give her delicious gems of chocolate . A homemade treat is not only sweet but memorable. It's easy to create something that will highlight her special day. It can be as homey as fudge or as elegant as truffles. Whatever you make is a gift.

One of the easiest candies to make is fudge. It's a simple mix of chocolate chips, condensed milk, butter and if you want chopped walnuts. Everything is cooked in a large saucepan over a low heat and then poured into a prepared pan. A buttered one would add more buttery flavor but parchment or aluminum foil can be used for easy removal. You can add a few drops of mint extract for a chocolate mint flavor. For mom's who live a nutty treat think a peanut butter fudge.Add  two cups of either smooth or crunchy peanut butter along with peanut butter chips to vanilla and confectioners sugar. This is layered onto chocolate fudge for a strata effect. Haystacks are another easy make. This is a two ingredient candy that just needs melted chocolate and toasted coconut. The coconut is first toasted either in an air fryer or toaster oven while the chocolate is melted in the microwave., You can add a small amount of butter for richness. Haystacks can also be made with milk chocolate and white chocolate chips too. Create all three flavors for more choices.

Surprisingly anyone can create sophisticated candies such as truffles. It's really all about the filling which is a rich ganache. This is simply chocolate and cream but it should be good chocolate in the 60 - 70 per cent. Do not use chocolate chips or chopped bars that can have hardening agents.This can ruin the candy's texture.  Baking chocolate works the best. Use a heavy whipping cream so the ganache can develop a thickness. It's then heating it , in the microwave and pouring the hot cream over the chocolate. Stir to  combine. Then it's whisking it until it's smooth and shiny. After pour into a shallow pan and put in the fridge. To shape the truffles, use a melon baller  and then roll them in cocoa powder, chopped nuts  and sprinkles for a candy box variety. You can fill the truffle balls with candied ginger or a whole almond for a different treat. If mom likes spice and chai tea, you can whip up a batch of chai truffles. It's a mix of cinnamon, ginger, cardamon and cloves. along with star anise and black tea. All of this is cooked with heavy cream. The blend is them mixed with good milk chocolate and more spices are added for zing. These can rolled in grated milk chocolate when they're hardened.

Candy for Mother's Day is always a treat. Homemade candy is an extra special one moms will surely enjoy. Whip up a batch today or tomorrow for a truly tasty gift.

Holiday Breakfast Treats

Holiday breakfasts should be just as grand as the main meals. They should be flavorful and fun, the perfect meal to start the day, especially with relatives or friends staying over. They could be sweet, savory or both.

Yottam Ottolenghi wrote about breakfasts today in the Wednesday section of the New York Times. It's basically an article about finding the right foods for his young sons. It can be frustrating , especially when trying to create a nutritious and flavorful first meal. In order to do such, Chef Ottolenghi has to use the weekends which offer the luxury of time. An extra hour can let anyone create a well thought out breakfast and give one  time to really concentrate on the meal. His first recipe is maple-cardamon saffron sticky buns. These are yeast based and that may scare some home bakers. The buns are the standard saffron ones and the kick comes from the icing made from maple syrup and cardamon.It is made in a monkey bread formation of eight dough balls stuck together to form a ring.They're pulled apart later. The syrup is made by crushing the cardamon and discarding their pods.. This  is mixed with a vanilla bean paste, melted butter and maple syrup.It's cooked into a thick syrup and then brushed over the newly baked buns. Chef Ottolenghi suggests serving them with clotted cream, but try them with butter and fleur de sel.

The other dish is potato hot cakes with cheddar cream and salsa verde. This is a perfect Christmas or New Year's Day breakfast. The hotcakes are like latkes or potato pancakes.He recommends using Yukon Golds, slicing them and first crisping them in a 450 degrees Farenheit oven . After baking ,the skins are then discarded and the meat is mashed. Lemon juice, two eggs and seasonings are added. They're then fried in olive oil , again, similar to latkes.They're topped with sunnyside up eggs and a cheddar sauce. This is made by mixing the cheese with sour cream. It's finished off with a salsa verde, a green sauce made with chopped parsley and tarragon. Capers are added for saltiness and tang  and garlic is added for more flavor. It's then ladled onto the eggs and hotcakes, giving them color. I don't see why some leftover Christmas ham can be slipped in between the eggs and hotcakes It would definitely make them more substantial. Chef Ottolenghi also suggests scattering mustard seeds on top too. If not, try a slight dusting of some sea salt and freshly ground pepper. If you want to  make it a tad healthier, use egg whites instead of the whole egg and use Greek yogurt instead of sour cream.

These are perfect breakfasts for any holiday brunch or breakfast.  Try them for a tasty and substantial first meal. They are a great way to start a winter's day.

Diwali Feasting

Today is Diwali, the  Hindu festival of lights, starts today. It's a time of celebrating but also feasting on delicious savory and sweet dishes They are easy to make , not just for this holiday but for  an every day treat as well. Usher in  the harvest with them or just have them star in a dinner.

Diwali is praying to the goddess Laksmhi, the goddess of prosperity and fertility. Families dress up in their best clothes, visit each other and exchange gifts.it's a five day affair with families honoring each other on the different days. Food  plays an important part and various  New York Times Food writers gives us some excellent savory and sweet ones. Try David Tanis' Chana Dal Sundal,  Southern India  street fare that reminds one of popcorn.It is the perfect party food, especially if there are a lot of kids in attendance . It's simply cooking cold water soaked chickpeas in abundant lightly salted water and then afterwards placing them on a cookie sheet to dry. They're then tossed with curry leaves cooked with curry leaves, red chiles and mustard seeds. A pinch of asafetida gives it a mild leek taste. An eggplant curry would be a great main dish . Again, most of the ingredients from the Chana Dal Sundal are used along with tamarind paste and unsweetened coconut. The eggplants are sliced and  slashed . Spices are then pressed into them and cooked over a high heat for six minutes.  A heartier dish is lamb curry , from David Tanis. It is rich with coriander, turmeric and cumin. The Indian clarified butter, ghee is used to cook the meat and sliced onions. A raita or sauce made from Greek yogurt, cumin and mustard seeds is also made to pour over the lamb.

Diwali is really a holiday of sweets, with sugary treats given to children.Kids will adore the chocolate burfi  - a kind of fudge given on holidays,birthdays and special occasions.  Like fudge it's super easy to make, using ghee, cocoa powder, and both condensed milk and powdered milk. A few drops of rose water  along with sugar gives the treet its' rich sweetness.The treat is made in layers, from the buttery ghee bottom to the chocolate top. Adults may choose shrikhand or sweet strained yogurt recipe from famed Indian food writer, Teja Rao.. This  is made by straining Greek yogurt for twenty-four hours in the  fridge and then gently adding in pistachios, confectioners sugar, saffron,  and cardamon. Once everything is thoroughly mixed , place into serving dishes and decorate with more pistachio and saffron threads.. A European take , again from Dave Tanis, is the coconut cardamom panna cotta. The spice's pods are added as well as unsweetened coconut milk. It's decorated with candied grated ginger along with peaches, nectarines, blackberries or raspberries. Sip some of Melissa Clark' mango rose waters Lassi, a refreshing mix of  mango, yogurt, milk and rose water. This can also be frozen intoa frozen yogurt for dessert.

Diwali is a time of lights and celebrating. It's also a time of feasting. Make savory and sweet treats to enjoy with family and friends.

Peach Perfection

This is the season for peaches. They're more or less out there, from farmer's markets to the back yard harvests. Who doesn't love their juicy sweetness or tender flesh? Pair them with a puff pastry and it's sheer heaven. The fruits shine their best when put into a simple dessert.

Melissa Clark wrote about them in yesterday's New York Times Food section, along with an article about the fruit's shortage by Patrick Farrell.According to the last there was a "Saint Valentine's Day Massacre where a blast of sub zero air hit the tender buds on the trees.The flash freeze hit New Jersey, southern New York, some of New England along with parts of the Hudson Valley. There is hope ,though, The trees' empty spots practically guarantee bumper crops next Spring and summer for 2017.(although you can sub in nectarines, basically fuzz free peaches for any recipe that calls for them)Ms. Clark teams them up with a quick or rough puff pastry for a caramel peach skillet pie..It's not as time consuming as a regular pastry.It billows and browns in tender flakes.She also recommends using frozen butter which will create those flaky layers and make for an easy roll out. Any extra dough can be frozen in the freezer and then taken out later on for another fruity favorite - the galette.

The pie consists of about nine cups of peaches or nectarine. They need to be sliced and pitted, then tossed with granulated sugar. Let them sit while you make the caramel.This is a basic caramel, made with just sugar and water.It should be cooked over a medium heat until it's a dark amber color.Ms Clark recommends testing the color by dribbling some on a white plate.The peaches (or nectarines) and their juices are put into this and cooked until they soften for about five minutes.The tapioca along with vanilla bean paste and the exotic cardamon is added into the skillet.Only half the puff pastry is used and its' rolled out for the pie's top.It should be quarter of an inch thick.Tuck the edges into the skillet to seal in the juices and then sprinkle on cinnamon sugar for some glistening and sparkle..It's baked in a 350 degree Farenheit oven until the layers become fluffy and golden.Leave it to cool for twenty minutes before serving with ice cream or freshly whipped cream.

Peaches are a wonderful treat. Bake them in this tasty skillet pie for a tasty summer treat. Enjoy their goodness and sweetness,

Granola Fun

Homemade granola is not only fun to make but fun to eat. Of course , it can kick start the day but it's also good sprinkled on vanilla ice cream or made into bars.It can also be turned into clusters for healthy snacking too. It is versatile, going from breakfast to snack in no time.

Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of  ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and  again  most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.

One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax  seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.

Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.

Orthodox Easter Fasts And Feasts

This is Holy Week in both Greek and Russian Orthodoxy, It is a time of strict fasting followed by glorious feasting celebrating the Lord's resurrection. Ancient traditions are honored and acted upon with recipes passed down for generations. They reflect the people and the lands that created them.

The Orthodox  Easter has to follow Passover , since it takes the New Testament literally and is
based on the Julian calendar (while Catholics and Protestants celebrate the Gregorian calendar one). Both religions have heavy fasting periods, especially around Lent (there is also a Christmas fast too). Even the weeks before Lent have purifying fasts where meat and other animal products are not allowed but dairy and eggs are permissible . The Lenten period kicked off with a Clean Monday fast where no food is eaten the first Monday until Wednesday evening. This is the longest fast in the church calendar. The second through the sixth  weeks sees them nix almost everything except fruits vegetables, wheat products and water. This makes for sparse  but healthy eating. Luckily they can eat nuts so peanut butter and bread provide some sustenance Wine and oil are only allowed on the weekends. There is a meal eaten on Holy Thursday then strict fasting (absolutely no food) on Good Friday. It is broken on Holy Saturday after the liturgy of Saint Basil. Fruit and some wine are allowed for sustenance.

Both Greek and Russian Easters are glorious affairs . The Greeks have a light meal after midnight mass to ease into eating. Some roast a whole lamb on a spit while others also roast goaton Easter Sunday. Both are usually stuffed with rice, pine nuts, cinnamon and raisins. The Russians  celebrate with   the tasty stroganoff, beef strips in smetana or sour cream or chicken kiev, a rolled and breaded chicken breast filled with garlic butter and herbs. Bread is important with both. The Greek Orthodox bake a fluffy challah like loaf studded with bright red eggs. The braids  called tsoureki symbolizes the Holy Trinity while the eggs are symbolic of Christ's blood. The Russians go wild with their Easter breads too and create the large airy kulich. This is a bread that bakes in coffee or juice cans and resembles the Italian panettone or pan d'oro in shape and height but is spiced with saffron and cardamon. A thick confectioner's glaze is poured on top and then topped with a heavy dose of colorful sprinkles. Cheese is also a big Easter treat There is pashka a kind of cheesecake mold that has Pascals symbols on it.It's  a rich mix of farmer's cheese , heavy cream , egg yolk and sugar. The Greeks have a savory  and sweet cheese dishes ,depending on the location.

The Oerhodox Holy week is an interesting time, beginning with fasts and ending with feasts. The foods to end celebrate are amazing, rich in tradition and in flavor. They are true gems passed dow from generation to generation.

The Spice of Sri Lanka Cooking

Sri Lanka conjures up bright colors and fiery spices.The same is true for their foods. They are hot yet sweet, flavorful yet full of regular ingredients. A dish from this tropical island is the perfect antidote for a cold day's dinner.

Dave Tanis tried Sri Lankan food in his City Kitchen  column in yesterday's New York Times Dining section. His recipe is the tasty and flavorful coconut chicken curry with cashews. This is a meal to make either for guests or simply for a regular weekday. it;s also the perfect chill chaser with turmeric and cayenne to give it heat. Sri Lankan food is similar to Southern Indian food  and the dish is laced with the spicy coriander and, cardamon and ginger.> Cashews are added for crunch and  they work well with the chicken , Tanis uses.

Sri Lankan food is pretty easy to make, especially if you're familiar with cooking  southern Indian food. it is highly spiced, perfect to go with the tea the island is known for (remember  that Sri Lanka was formerly known as  Ceylon and was a huge tea colony under British rule)Cashews are also a hallmark of the cuisine and the Portuguese who also ruled the island in the 1600's. Coconut milk is also used in the dish. Rice is usually served.with it but if you want you can also serve roti to scoop up the sauce and meat.

There's nothing like a fragrant hot meal from an exotic country to liven up a winter's table. Try this dish to give color and flavor to your dinner or party. It's like a culinary vacation for your palate.

Spicing Up The Summer

Even though it's hot out , there nothing wrong with spicing up your summer cooking. There's a variety of ways to go , whether with curry or cinnamon, cardamon or nutmeg. They add a small blastof heat and flavor, giving even the most ordinary foods an exotic flavor. There are many spices to choose form.It just dpeends on what you want and the taste you're looking for.



Spices are used for rubs during the wamrer weather. This makes any grilled meat not only tastier but better looking too. The spice of choice for this is usually paprika. it gives it a peppery zest while tinging the meat a nice orange color. Cumin is another good spice used mostly in Indian cooking and mixed with cinnamon and cardamon.This is good if you;re making any kind of kabob or outdoor curry. marjoram and oregano, herbs considered to be spices, are good in a lemon marinade.



Spices can be used at the end of a meal too. There are many summertime desserts that can do with some flavor enhancement. Add some ground cinnamon or nutmeg to plain vanilla ice cream for a different spin. Another is to sprinkle some on berries such as blueberries or blackberries for a more exotic taste. Spiced apples in whipped cream is another interesting sweet.

Don't be afraid to heat up your meals and desserts this summer. Use spices to bring in a more lively flavor. it's the hot that welcomed.

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