Harvest Drinks

 One of the best aspects of the season is the drinks of the season. Thye can be chilled  for a refreshing sip or warmed for a chilly November day. Either way , they're alwys delcious.

Cider has been in the stores since September. One good thing about it is that it can be served hot or cold. Iced cider  is especially good at a tailgating party. It's a nice change up from soda. You could add some plain seltzer or cranberry flavored one for a fun  fizzy drink.Keep in mind that this apple drink also is the perfect base for a punch if you're thinking of having a party. Mix it with ginger ale and a splash of whiskey if you;re feeling daring.Add some apple and orange slices too for some zing.A thermos fo hot apple cider is always welcomed , whether at a fall picnic or football game. It's cooking it or even apple juice for a few minutes un a saucepan. Cinnamon sticks , cloves and orange peel are added for more flavor. You can serve directly into mugs or pour into a thermos. Hot cider, like its' cold counterpart, can also be used in a punch. Add some rum and orange slices to it.It's the perfect drink for a few friends hanging around the fire pit.

Surprisingly enough the other fruit of the season, the pear cna also be turned into a tasty cider. Not many stores  in the States actually carry it. This version of cider is more of a British drink called perry.  You can buy an alcoholic version. The Swedes have produced one called Kopparberg (and a six pack is only $3.49!!!)  However you can also make a non buzzy one .  what pears to use? Any but try to find ones low in sugar. Most use Barlett pears which are popular right now Take around ten  and combine them with about six to eight cups of water (the water should be two inches above the pears). Cook with one half cup of brown sugar cinnamon sticks and allspice. Also use whole cloves and a vanilla bean pod split open. (Don;t use vanilla extract for this). Bring to a boil and  cook uncovered for an hour. After this mash the pears  - which will be mushy  - and the cover th epot. Cook for another two hours. Strain the cider through a fine meshed metal sieve. Keep the pear mash for eating.It'll be like apple sauce. Serve the perry hot. if you want a punch with it, then add white wine, Calvados and pear slices for a different spin,

Try a cider made from the fall harvest. Both apple and pear versions are perfect for an autumn dinner or party. Try them for a different kind of drink.

Fall Cakes

 Everyone thinks that November and fall in general belong to pies. Yet a slice of homemade cake is just as delicious and comforting. It's also a wonderful dessert after a Sunday roast or Thanksgiving meal.

A warm spice cake is always perfect on a chilly day. Think of making a scratch one redolent with cinnamon and nutmeg. You could add raisins if you wanted or pecans for an earthy flavor. As for decorating, dust on confectioner's sugar if you have a simple Bundt or pound cake. As far as a layered cake or even cupcakes, a cream cheese frosting can work. You can a lso try a cinnamon or maple syrup buttercream for a fancier look. Another warming spice treat is a cinnamon coffee cake. This is perfect for Sunday brunches or a nice snack with ahot coffee or tea after a brisk walk, You can create a buttery streusel or crumb topping that can also be swirled throughout the cake. Crumb cake muffins are another fall bake , Again these are redolent with cinnamon and brown sugar to give them an earthy, spicy flavor. These are even perfect to end a breakfast with or for a morning snack with a hot latte. Nutmeg is another autumn spice that works well in cake. Imagine a rich, dark slice rich with this spice along with butter and brown sugar flavoring it.

Of course apple and pumpkin are the flavors of the season. An apple cake is a nice alternative to pie or a galette Keep in mindthe best apples for cakes are ones that hold their shape during the baking rpocess otherwise if they're not you'll have a cake full of apple sauce. Use such tart sweet ones as Granny Smiths, Honey Crisps,Pink Ladies, Braeburns and Jonagolds. You can use one type or mix any of these for a subtle blend of flavors. Cinnamon is always ysed in these type of cakes  to emphasize the apple's flavor. A different type of apple cake is  a French style one from the blog Once Upon A Chef. This one uses a lot of butter and rum to create a truly melt in your mouth slice. Keep in mind that apples are also great in Bundt and pound cakes too. Pumpkin is not just for pie filling. A pumpkin cake is a wonderful change up for a Thanskgiving dessert. Use pumpkin puree for the batter. As far as spicing it , nix the premade pumpkin spice. Use the individual spices of nutmeg, clove, allspice  and ginger. You can vary the amount of spices used for either a bold or delicate flavor. pumpkin bread is another sweet treat.It's the perfect slice for when company comes.

A homemade cake for fall is a nice alternative to pie Bake one with the flavor or the season. Try a warm spice or a tart apple.Think a sweet pumpkin bread for a nice snack. All are wonderful on a crisp Autumn day.

Make Your Own PSL

 Everyone is rushing to get that seasonal treat pumpkin spice latte even one from Starbucks can cost you close to six dollar.s Dunkin Donuts is half that.yet it still adds up. A better choice is creating your own. You can also dial up or dial back the spoice factor too.

Every flavored coffee starts off with a base of a good roast. You can easily buy what Starbucks and Dunkin Donuts or DD has to offer . Their blend of beans contain the perfect flavor not just for a latte but for other drinks like caramel and mocha too.As for the milk don;t use heavy cream or creamer. Any other milk, from cow, to soy and nut milks work just fine. How much to put in? That's up to you but the average is about one cup of milk to every cup of coffee.If you prefer a more coffee flavor then decrease to half a cup.If you like it milky , then increase to a quarter of a cup more.DON'T use evaporated milk, This is too sweet and maybe you could use it to make pumpkin spice fudge.It would turn an already sweet drink into liquid candy.

Some recipes call for actual pumpkin (!!!) to be added. This is up to you. Many home baristas use the same pumpkin puree that you'd use for pie.Just make sure you use PUREE and not pumpkin pie filling. The last is a bit watery and stringy to add. As for the star ingredient pumpkin pie spice , you can add a teaspoon. Do you want it already made or homemade? Try McCormicks' which has the perfect blend of the needed spices.  You can also make your own to use not only in lattes but for, waffles ,  cakes, icings and even roast veggies too. It's a mix of cinnamon, ground ginger, cloves , allspice and nutmeg. Take three tablespoons of cinnamon and mix in  two teaspoons of ground ginger and one and a half teaspoons of ground nutmeg. Add two teaspoons of mixed dried cloves and allspice to finish it off. Store in a clean jar in a cool, dry place . You cna finish your coffee with a big blob of whipped cream or add ice for a frappeccino. Dust with more pumpkin pie spice and enjoy.

Why go out and buy a cup when you can make a pumpkin spice latte at home? It's a tasty treat that cna be whipped up in seconds. Have it with your favorite cookies or just as a treat after dinner.

A Trio Of New Spices

Trying new spices are always fun. One of my favorite spice companies Pereg has come out with a trio of new ones. They're interesting and can be used in a variety of ways.

One of my favorites is their Everything But The  Bagel mix of sesame and poppy seeds, onions garlic , salt and pepper.Imagine if you can just eat the top of the everything bagel. I actually put a few sprinkles on a pretzel bagel .

It was like eating an everything bagel. I plan on making rolls with the tops dipped in it sometime mid week. (which will be posted with step by step instructions).

The next two spices are variations of hawaij ,a Yemeni  spice that has two variations.One is savory and made with cumin, tumeric,coriander, black pepper, cardamon and cloves. it can be used in soups and  rubs. I decided to go a different route - I used it to spice up my batter for cauliflower.

It is a regular vegan batter-made with just almond milk, water and flour. I add two and a half teaspoons full of the savory hawaij. 

This is the finished product. They were double dipped between dredgings to produce and cooked in my air fryer (there will be a whole how to on Monday) at 350 F for fifteen minutes. The taste had an Indian vibe thanks to the turmeric . They were tasty and I plan on using the savory hawaij in minestrones and maybe on potatoes and onion too.

Then there is the sweet hawaij.

This is a blend of ginger,cinnamon, cloves and cardamon. I mixed it with Kava coffee , sugar (a lot) and milk. 

I also sprinkled it on the top of the whipped cream for a coffee bar touch. It was interesting and reminded me of the pastries I've had at a Palestinian bakery in Paterson NJ

. It's supposed to be used for pancakes and meatballs but I may try it in meringue  batter  to spike it or again with coffee.

Pereg has outdone themselves again with three new spice blends. They're great for revving up something as simple as bagels and cauliflower or as complex as a coffee blend. Try them for a unique flavor experience.

Your Holiday Spice Guide

Christmas brings the heart warming aroma of spices. They are what add flavor and color to a variety of dishes. If you;re new to them, experiment and be delighted by their contribution to recipes. Which ones to use? All of them.

One of the most traditional spices are cloves.These dried little pin like buds have been used in Asian and Mexican cooking for generations.It is also a must for a Christmas ham.Not only does it serve as a nice decoration, its' dark earthy sweetness complements the meat's saltiness.They can also be used in another holiday treat mulled wine.This is a heady warmed punch that not only has cloves but also star anise, juniper berries,cardamon,and cinnamon. Ground clove can be used in the famed coconut Christmas cake too. Nutmeg is another spice that's a winter favorite.Usually it's dusted atop frothy cappuccinos  but it can also be used  with brown sugar as a dry ham rub or sprinkled on mashed sweet potatoes.Of course it's used in baked treats.Try nutmeg laced cupcakes with caramel icing or sugar and spice cookies that rich in butter, nutmeg and cinnamon. The star of the holiday spice rack is cinnamon.It can be used in a soul warming butternut squash soup or a fiery veggie hash. Snickerdoodles wouldn't be the same without it and you can add a pinch to regular sugar and butter cookies too.

The big stars of the season are ginger and peppermint. This is the time of elaborate gingerbread houses and sweet gingerbread boys and girls. Yet ginger  root can be used in main and side dishes too.It works perfectly with ham or even roast pork. Mix it in a marinade of chili peppers,honey soy sauce and rice wine for a more non-traditional but delicious Christmas dinner or holiday buffet.This fiery root can also zing up side dishes too.Everyone will  rave over honey ginger carrots that also have a spritz of lemon juice . For a cleansing dish, make a salad with the ginger and beets dressed with simple oil and vinegar. You could make gingerbread cookies but how about a Christmas ginger cake, sweetened with molasses and zinged with ground ginger mixed with cinnamon and cloves. The strong flavor of peppermint is also prevalent right now. A nice peppermint tea is soothing after a heavy meal and perfect for a quiet read with a new book. Add a drop of peppermint oil to hot cocoa for a tasty night time treat.The pairing also works well in cookies. Think a plate of chocolate peppermint crinkle cookies or pinwheels. Bark also is a great way of highlighting the two flavors too.

Spices are what give holiday food and drink their special flavors. Use one, Use them all to make the holidays even more delicious.

Spice Cakes - Fiery Little treats

I recently visited one of my favorite bakeries here in North Jersey, the B&W in Hackensack and bought my favorite cake.It's a spice cake with chocolate icing. This has been a popular treat with my German relatives for decades. It has a little more excitement than a cupcake, but not the full on spiciness of a gingerbread square.

Spice cakes started in England around the 1100's, Popular and easy to make they were a hot item at the fairs. especially the Saint Bartholomew's Day one. The Germans had something simliar, but eventually redisgned it so the cake became the cookie or lebkuchen. Why my German ancestors loved the cake form I don't know . Perhaps they first had it here and made it part of a family traditon. Perhaps it was similar to a type of ginger cak baked in their native Swabia and Bavaria. It's always been a family favorite whether it was bought or made.

You can make your own spice cakes if your bakery doesnt bake them. Take a package of any gingerbread mix , add a sparse amount of raisins and bake in cupcake papers.You can leave them plain or dust with powdered sugar.The B& W ices them with a fine chocolate glaze that offsets the rich, spicy taste of anise , ginger cardomin and clove. You can also leave them plain and serve with whipped cream or vanilla ice cream. the best way is with coffee or tea and usually as an afternoon snack.

Spice cakes are a wonderful treat. They have an old world richness and feel , different from the mass produced American snack cakes. Buy or bake them to enjoy their flavor.