October Cookouts

You would expect mid October t have a bit of a nip in the air. That would mean hot chocolate and warm , hearty meals. Not so. Many of the areas around the country are experiencing a second summer? WHat to do? Barbecue  but with a fall twist.

With temps in the almost eighties, many home chefs just don't want to cook or bake. yet fall has some of the tastiest ingredients and recipes out there. What to do? Incorporate them into easy to grill, easy to cook and easy to bake recipes. Pork chops with apples have always been a popular  October dish.It can easily be put on the grill and till deliver the same rich taste/There is a slight problem with pork.It can dry out quickly when cooked on a high heat/Baste the chops with a barbecue sauce or marinade. To keep the fall themed try an apple cider marinade.The is a blend of apple cider, brown sugar and such spices as dry mustard and garlic powder. To give it some silkiness and body add a teaspoon or two of olive oil. Brush the pork chop with this every fifteen minutes. To maintain the juiciness let the pork chops sit for about five minutes before cutting into them. This allows the meat to bathe in the juices a bit more. You can serve with grilled apple halves. This is just putting them on the grill for six to eight minutes , then flipping them over for another five. You can also whip up a potato salad but add a small diced apple for texture and flavor.

Baking is a big part of the fall canon. You can easily bake an apple or pear galette on the grill.You will need those cheap foil pie pans.The fruit filled dough is placed in it and then on top of an inverted foil roasting pan.Doing such will prevent the  pies' bottom from burning. The grill's temperature should be the same as your oven. Bake at 350 to 400 degrees Farenheit for about twenty to thirty minutes. as with any pie , keep an eye on it, making sure it doesn't burn. Serve with vanilla ice cream and a drizzle of caramel.If you made ice cream over the summer, don;t stop because it is autumn. It's a hot autumn and that means the cooling relief of a frosty dessert. Try a salted caramel ice cream to go with those apples. You will need to use your stovetop to create the caramel.It's cooking a cup and a quarter of granulated sugar until it becomes a syrup.whole cream is then added to this to create the caramel. it's cooled and then the sea salt (try Malden's flaky sea salt) and vanilla are added. while this cools make the ice cream base. This is eggs being whisked with a blend of cooked milk ,and cream.The caramel is added to this then strained through a fine mesh sieve. This is chilled  for three to six hours and then you can put the mixture through an ice cream maker. Freeze until solid. Serve with cinnamon coated apple slices.

THis is a rare October heat wave. Cook like it's summer ,using fall ingredients. You can still get a taste of autumn but with a hot weather twist.

Apple Time

 It  is apple season -a time when we go into the orchards and pick it the juiciest and reddest of fall's bounty.here's the questionnaire - what is your favorite apple dish.Is it a cinnamon spiked pie? A creamy apple sauce? Do you like just the apples plain  and sliced or the more decadent candy or caramel robed apple on  a stick? Pr do you like the kick of a cold glass of cider?

🍎What is your favorite apple dish? 🍏

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

Five Years Without The Chef

It's been five years since we lost the master chef, my Mom. I still miss her - her culinary advice and her joy in discovering new places to  food shop and eat. She has been on my mind a lot these last few weeks as I esplore new farms and shops.

My Mom would have loved Terhune Farms in Princeton and probably would have liked a sip of their many wines instead of cider. Apple butter would have been on her list of must buys along with a good crusty bread to spread it upon. She would have been intrgued by the Asisan food Market I just visited down in Pmainsboro. How she would have felt about seeing th elive fish would have prompred a few remarks about capturing animals to cook them (although she was no vegan or even vegetarian, she did not like the idea of seeing animals suffering). The endless aisles of all sorts of Asian and Indian foods may have made an impression and I know she would have definitely bought cellophane noodles for  one of her signature dishes , a take on the Szechuan ants climbing a tree. This was always a favorite in our house, with ground beef, and later soy crumbles sauteed with scallions and cooked clear rice noodles.The endless shelves of teas would have also caught her fancy and I'm sure we would have brought home a few boxes.

As for some of my new dishes - I hoped she would have liked my  air  fried zucchini boats. She loved zucchini and tryung this way with bread crumbs and tomatoes would have also appealed to her. It's reminiscent of our family dish tomatoes provencale. She may have made ti with variations such as a sprinkle of Parmesan cheese or added the soy crumbles to the filling.she may have suggested air frying zucchini slices or coins until they're crisp for a fun side with hamburgers. How would she have dealt with the new barbecue? This is the most luxurious we've ever bought so she would be engrossed in not only barbecuing but also smoking a variety of different meats. It definitely would have cooked whole Cornish hens and possibly London Broil along with the usual hot dogs and hamburgers. She may have liked Mexican street corn or eliote and she wouldhave put her own spin on it. The ears would be brushed with butter, roasted and then sprinkled with Parmesan and maybe some oregano.

Five years is a short time in the eternal spin of things. However it is too long without her.So much has happened, so many places she would have liked visiting and so many new recipes she would have loved trying.

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.

A Birthday Full Of Clotted Cream And Scones.

 Today is Samuel Taylor Colerdge's birthday. His birthday dinner would have been a table laden with delicious dishes from his native Devon. He would have feasted on apple dumplings and an apple crumb cake (imagine a crumb cake loaded with apples) along with cider chicken. a tasty dish with the bird cooked with not only cider  from Devon but its' delicious clotted cream. Coleridge might have had  potted crab too, the 18th century still known for serving as many diverse recipes that the cooks can make. He would have washed it down with Devon hard cider or perry a kind of pear cider.

Celebrate Samuel Taylor Coleridge's birthday with his poems and also the foods  and quaffs of his beloved Devon. Like his works the recipes are amazing. Try them for a taste of the South English coast.

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.

The Perfect Pantry

What makes a pantry perfect? By having   the necessary ingredients on hand. Surprisingly stocking one seems to be a lost art. Luckily there is a how to for both the novice and experienced home chef.

Julia Moskin tackled my favorite subject in today's New York Times Food section. A well stocked pantry is a must.As Ms Moskin writes a truly functional pantry is the key to more and better cooking. The contents have to fit the home chef's real world cooking style and skills.A traditional English and American pantry just had dry ingredients like flour, sugar and bread. These were stored well away from the heat of the stove or ovens. There was always a larder for cured meats and the foods preserved in it and a buttery for cider, beer and wine barrels called butts. Now all of these - even the alcohol can be stored in a pantry.The list has been expanded to include such modern samples like lemons and yogurt which can be stored in a modern pantry - the refrigerator. Keep in mind what Ms Moskin has is not a prescription but a proposal. What goes into your pantry is up to you but it is good to have a jumping off point.

The list is divided into three categories :essential, expanded and expert. It is definitely a keeper guide, especially for those just starting out in the kitchen. The essential list contains simple oils like olive and canola and the three vinegars. For produce make sure there is garlic, onions and potatoes. The freezer should be filled with veggies, meat and berries. The expanded list has more complex oils like coconut and sesame. Sherry is added too.The sauces run the gamut from hoisin sauce to anchovy paste and harissa. The spices have become more exotic, growing from peppercorns and red pepper flakes to garam masala and Chinese five spice. The grains and starches include panko crumbs and rice noodles. The expert is for the worldlier chef. The oil variety has been expanded to walnut and avocado along with fancier vinegars like tarragon. The dairy selection includes ghee, creme fraiche and aged cheeses such as Gruyere and blue cheese. Lamb sausages,merguez and edamame are for the freezer and baking has everything from bread flour to sparkling sugars.

A well stocked pantry is a chef's best friend. No matter where you stand experience wise you should have ingredients at hand. It makes for better cooking and eating.

A Different Spin On Holiday Dishes

In another week we'll all be sitting down to the usual turkey, gravy and mashed potatoes. Yet its' not written in stone that we should have this for Thanksgiving or even Christmas. If the menu is boring, or too predictable, then it's time to mix it up. Nothing livens up a meal than a surprise dish.

Turkey is always a mainstay in any Thanksgiving, holiday or family dinner. It's usually basted in just butter and then seasoned simply with salt and pepper. For a little zing try brining the bird in citrus.It's a mix of lemon and orange wedges with more traditional ingredients such as thyme and onion. A sweeter brine can be made with  apple cider or apple juice. The cider is the hard alcoholic  kind and brown sugar is also added too, along with a variety of spices like cinnamon, allspice and whole peppercorns.If you really want to change it up serve capon which is a castrated rooster..It has a higher fat content , thus having a richer taste and moister texture.It can be brined, just as a turkey, try a lemon sherry one .Many just like it basted  with butter. It's an easier roast than turkey and novice home chefs should try it before graduating to the bigger bird. Some may worry that capons won't feed large crowds. Most are between eight and ten pounds so it can feed a small crowd.Of course there is tofurkey, the tofu loaf that's a standard with vegans and vegetarians. It's certainly different but also healthy.There are zero carbs and it's slightly lower in calories. Be warned however, tofurkey is made with wheat which has gluten.If you want  a different main dish, then go with the capon.

If you still want the traditional turkey , then switch sides - literally. Cranberry sauce usually evinces winces and groans. Liven it up with some spicing.Add some cloves   and cayenne(!) for true zip and zing. There will be no leftovers, guaranteed. Another recipe  is cranberry chutney, a nice alternative to that glop that slides out of the can.The cranberries are mixed with cut apples and diced celery along with different sweet spices such as cinnamon, ground clove and nutmeg .Mashed potatoes are always thought of as bland sometimes. Try buttermilk instead of regular milk for something different. Garlic mashed potatoes are  a restaurant top favorite. They're easily replicated at home, simply by adding six to seven crushed garlic cloves. Throw in some parmesan cheese for more flavor. A totally different interpretation is making the mashed potatoes the day before and then turn them into puffs. It's an easy transformation of rolling the cold mash into balls then first dipping into beaten eggs and then bread crumbs. Fry in oil or butter. It's a fun crisp twist on the classic goes well with gravy or as a base for a hot turkey sandwich.

Thanksgiving or any holiday dinner is meant to be fun eating. Liven it up with some twists and spin on the original. It wll be a memorable meal with truly memorable dishes that everyone will love.

Toasty Party Drinks

Somehow imbibing in a cold party cocktail doesn't sound so hot , especially if you or your guests have slogged through sleet and snow. Bring some cheer and warmth into the picture by mixing up some hot ciders and punches.These Victorian drinks have lasted through many a Christmas season and you can bring them back.the best part, they're far from being Victorian.They have spice and sass along with a good kick.In other words they are the perfect holiday libation. One of the best hot drinks is mulled cider.This is simply taking regular Apple cider and mixing it with all spice berries along with clove cinnamon and some nutmeg.For a more fresh from the tree flavor, add an apple studded with cloves.A cup of dark rum gives it the much needed kick.You can float orange slices on top for some color..If you want a pulpier cider, add some fresh apple juice straight from your juicer.Another variation is adding amontidillo sherry as well as honey , again preferably dark to temper the taste. Cider can include the hard alcoholic variety or applejack and it too, can be heated.It does have to have the soft cider as a base however you can add more of the hard stuff and less of the soft version for a boozier version.Spices are still required as well.If you're having a more intimate party of six or eight you can think about serving applejack toddies.It's boiling regular cider with with cloves and cinnamon.The applejack is then added and the mug is then garnished with cinnamon stick. Hot punches are a nice way of warming up a crowd ,both figuratively and literally..One of the best is Charles Dickens, version.,Although everyone knows this great English author as the creator of that holiday classic "A Christmas Carol" he is also the originator of tasty punch, worthy of old Fezziwig himself.It is a heady blend of both rum and brandy along with brown sugar and lemon?It does come with a warning.The punch has to be lit with a match after it has simmer for a few minutes over a low flame.Also there is the added step of chilling it overnight and then rewarming it for your guests..There is also the Smoking Bishop punch mention in A Christmas Carol, and it had been around for at least one hundred years before Dickens even mentioned it in the story.Coleridge even called it a drink divine..This ruby port mixed with lemons and oranges along with a variety of spices.There is the usual. Clove and cinnamon but Ginger is added for zing as is mace.Red wine is used as temperer of sorts and also there is sugar thrown in.This is a more involved recipe because the fruit has to studded with cloves and then roasted.Two pots are needed to cook up both the red wine and spices.There is a 24 hour cooling time before it's reheated and served. An easier drink is the Jamaican tea punch.Basically it's brewed tea with Jamaican rum added. Fresh squeezed lemon or orange juice is added along with some sugar for flavoring. Nothing beats a cup of mulled cider or hot punch. On a blustery snowy night.These bring heat to any party ,perfect fr thawing out frozen guests.They reflect tradition. But also the liveliness that comes with that. .

Your Own French Bistro

French food is amazing.It's flavorful and only has the best and freshest ingredients.It's also intimidating to many home chefs.Yet French cuisine isn't as hard to make as most people think.Bistro food is easy.It's what most Parisian restaurant s make, and it's simple enough for any Yank to cook. One of the easiest bistro foods to make the croque monsieur.This is nothing more than a grilled cheese sandwich fried in butter.It is usually made with white bread(you can also use rye too for an earthier flavor) along with Emmental or Gruyere cheese.Again it can be varied with Swiss cheese..What makes it so delicious is frying it in butter which is also spread on the bread before assembling the sandwich.Some croquen recipes recommend a béchamel sauce poured over it.This isna simple white sauce spoked with nutmeg and bay leaf.The sandwich doesn't need this.Another variation is a croque Madame, which is the addition of a poached egg on top(the shape reminded cooks of a ladies hat, hence the name)Serve your croques with a glass of sparkling hard cider,the perfect foil for this hearty sandwich.If you want a tad healthier then whip up simple ratatouille, a cooked mélange of tomatoes, eggplants and onions,It's cooked in olive oil with minced garlic.It can be used as a side but 's it's better as a main meal.Make sure you have a large, crusty baguette to sop up the juices. Some bistro dishes are a little more elaborate but still easy to create.Try a carbonade which is nothing more than a beef stew with the addition of beer and onions,Use a light or blonde beer, like a PIlsner .You want the beery taste but not the bitterness that a darker one will impart.it also requires a bouquet garni, ,a mix of dried herbs in a small cheesecloth pouch ( think a culinary potpourri)"The stew is usually ladled on thick slices of French bread but yip can also serve it on rice or better yet buttery egg noodles.For non meat eaters there is a cabbage casserole or gratin au Chou.The ingredients are the super tasty Savoy cabbage chopped and parboiled.This is then layered in a casserole dish with quick sauteed rice and tomatoes.Béchamel sauce and cheese is the spread on top.This is a great fall dish, perfect on a Sunday night after apple picking.For something easier, try steak au poivre.It is a nothing more than a simple filet mignon coated with with loosely cracker peppercorns and served with a cognac sauce,made from cognac, the meat's juices and cream.The traditional side dish is crispy shoestring potatoes French bistro food is easy to make and delicious to eat.Home chefs can easily make it.There's is nothing elaborate about it.It's simple food with good ingredients.

Cider The Perfect Fall Drink

Cider is the perfect drink for this chill autumn weather .Whether it's the sweet or hard variety it has zip and zing, making it perfect for a dinner time treat or a holiday punch. Enjoy it with a whole slew of foods ,from hors d' oeuvres to a hearty beef or pork meal. It brings sparkle and zest to any meal.

Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today  ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.

Sweet or non alcoholic cider is a great accompaniment for  Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to  the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,

Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it  for some zest and zing .

Quick Elegance Crepes

There’s nothing like the quick elegance of crepes. They’re the easiest to make out of all th sophisticated dishes. There’s no worry about them falling or over broiling. There’s no fear that you’ve; over cooked or over whipped them. They can be made a variety of ways for a variety of moods. They’re just great to serve - especially during this holiday season.

Crepes are as French as the French themselves. The name derives from the Latin word crispa meaning curled. Crepes started out as buckwheat pancakes in the northwest province of Brittany where they ‘re still made today with the original recipe. They’re traditionally served with cider . For main courses their known as galettes or galettes samasine. Nowadays, crepes can be found all over France and you can easily buy them off street vendors from Paris to Lyon, from Toulouse to Marseilles and Nice.

Crepes are more or less easy to make. Take a batter made from flour, eggs, milk and a pinch of salt and spread thinly over a well oiled or buttered (I prefer butter) frying pan fro just a few minutes. Using a spatula , delicately turn the crepe over and cook the other side. How you stuff them is up to you. I like mine with cooked spinach and a simple béchamel sauce. Another way is just with a sprinkle of lemon and granulated sugar Parisian style. .

Crepes may be a snap to make but they’re also the most elegant. You can serve them as a treat for yourself or for an holiday party. Either way they’re just a great touch to everyday eating.

Doughnuts And Cider A Fall Tradition

Autumn is full of good treats and good eats. There's pumpkin soup, caramel apples and apple pie along with roasted squashes and braised cabbages. Another fall standard are doughnuts and cider. You can't have one without the other. They are a sweet reminder of why we love fall.

Doughnuts are actually an international cake with variations throughout the world. They are big in Israel where' they're served for Hanukkah and China where there a several variations. The French make their own called beignets while the German and the Austrians fry up ones for Lent called fastnachts. (or fasting nights). The American doughnut was thought to have been brought over by the Dutch to Manhattan in the mid 1600's and were called olykoeks. These were rings that were fried and then sprinkled with sugar. They were known as dough nuts later on in the 1700's when the were formed into little nut like balls and fried. Doughnuts as we know them started in 1803 invented by a sixteen year old boy. He then taught his mother how to make them. By the mid 1800's doughnuts were an established food in American cuisine,

Nothing says fall like doughnuts. The best kind are the cinnamon and plain cake ones that go well with a chilled glass of non alcoholic cider. The doughnuts; flavor compliments the tartness of the cider's taste. The drink also helps to cool down the cinnamon's heat and cleanse the palate. Don't try to combine any other types of doughnuts. jelly or chocolate ones or the iced one don't work. Stick with the basics. I like Entemanns' plain cinnamon and powdered sugar types. If you're lucky go to your local farms and pick up a bag of fresh made plain ones.

Nothing goes with this bright fall weather than doughnuts and cider. This is the best treat of the the season. Have some today as part of an October picnic.

Cider Time

Fall is here and that means cider. There;s nothing as refreshing as apple cider on a crisp October day. Its' taste is sharp and it's has an invigorating tang. If you want more of a kick, then have a glass of the lard kind. This is the season for for any kind of cider, hard or soft.


Cider is one of our oldest beverages.The name comes from a variation of the Hebrew shekar and the Greek sikara . Saint Jerome called it sicera and from that came the old French word cidre. The Romans found the Kentish villagers drinking it as early as 55 BCE. It was one of the most popular drinks during the Middle Ages and apple orchards, grown exclusively for cider flourished under England's Norman period. It came to North America with the colonists and it was easier to brew than beer or wine. It was the colonies' most consumed beverage. Now it is divided in to the alcoholic hard and the non - soft. Hard cider today is a wonderful accompaniment to cheese and crackers or to a hearty cassoulet. Soft cider is good with that fall favorite, fresh made cinnamon doughnuts.

Cider itself is a mash of cider apples that goes through a large hydraulic press. It's mashed to the consistency of apple sauce and then placed between layers of cloth. The soft variety should be pasteurized because it is a petri dish for botulism and has caused deaths in recent years. Unpasteurised cider is made and sold at some family owned farms and has a purer taste than the mass produced kind. However it is risky to drink so be careful when buying it.

The is the season for a large glass of cider. Its' sweet tart taste is perfect for those hearty fall dishes and flavors. Enjoy a glass now with a good dinner or for dessert with some fresh baked doughnuts or crullers..

Room For One More Picnic

Even though it's the last week of August, there's still plenty of time for picnics. Actually in some parts of the country you can virtually eat outside til late November. The only difference is that you may want to include heartier fare in your picnic basket.

Now that apple and raspberry season are coming up , there's always orchards that will let you pick and eat. Farms such as New Jersey's Delicious Orchards of Colts Neck, located in Monmouth County's horse country, have set up picnic tables for those who want to eat first and then get to the business of fruit harvesting. Delicious also has a varied indoor store that not only sells produce but beverages, meats , cheese and fresh baked goods. You can easily create a gourmet picnic from their many products and then sit out under the trees. You can also pack sandwiches from your house such as ham or roast beef along with some juices and boxed milk. If the weather gets a bit nippy then have a thermos of hot cocoa, tea or coffee.

Fall picnic anywhere are fun. This is the time you can slip in a good wedge of sharp cheddar to be sliced over whole grain bread.A cooler weather picnic deserves something hot and that would be a thermos of hot vegetable or beef barley soup. Also think about bringing non alcoholic cider or fresh made doughnuts to round out the meal. Remember that September and October are beautiful picnic months. Take advantage of the brisk weather to enjoy deserted beaches or mountain paths.

It may be the end of August but that does't mean it's the end of picnic season. You have two more months to pack a really glorious meal and enjoy the sun , water and air.

A Host's Duties

Now that the outdoor party season is here it's time for foodies to take an active responsibility in their hosting duties. In other words don't let your guests leave too plastered. The blame for drunk driving goes back to where the alcohol was first served. In order to avoid this, rethink your drinks menu.

I realize that there are some people out there who will come to a party , toting enough liquor to float a battleship. Sadly enough you can't tell them when they've had too much. You'll only cause more trouble. Sometimes it's best to omit these people from your guest list and avoid any problems. However you as a host can also limit what you serve. There are plenty of non-alcoholic mixed beverages that can be created. Best of all they can have the same bells and whistles as regular cocktails.

A good base for any powerless punch is non alcoholic apple cider. I've found that this is a great substitute for champagne. Most grocery stores sell it and at low prices too, Pick up a few bottles and served chilled. The cider is fizzy enough that it can be used in toasts and mild enough so even a child can drink it. Another fun drink is a sparkler. This is where you can add any juice to ginger ale or to selter to create a bubbly, foamy fruit drink. If you want, add pineapple juice along with coconut to seltzer and then serve in plastic coconuts. You can also create slushy non alcoholic drinks using any ice maker.

Punches are always a good addition to any party. Mix a few bottles of soft cider with cranberry juice and a cup of pure lemon juice. You can float sliced apples on top.Another good mix is a strawberry lemonade combined with sparkling water. It's refreshing and fizzy all at the same time.

As a host you have to be responsible for what happens at your party. Keep alcohol to a minimum to prevent guests from getting into accidents or much worse. Serve non alcoholic cocktails. Your gusts will still have a good time - but without the danger.