Those TikTok Food Crazes

 Can one app dictate what people eat? Yes if it's Tiktok. It's responsible for all sorts of fads, trends and crazes regarding food.Do people follow them? Yes!

It seems everyone is on this app. It's responsible for some of the strangest food crazes lately that everyone is passionately following.One that is super popular now is the pickle sandwich one coming out of New York's Long Island. Back in January a deli called Seven Brothers Gourmet Food market started to sell subs that were not based on bread but pickles!!!! The sandwiches didn't;t blow up until May when a popular food blogger posted her review back in May. She posted a few more videos regarding her love for them and people were curious about this twist on the classic hero. Now a New Jersey deli Elsie's Sub Shop in Red Bank has created their version of this tangy bite.It can be made at home with halving a fat dill pickle , scooping out the guts (save these for snacking or salads) and then filling it with your favorite cold cuts. Seven Birthers has a turkey, cheese and bacon one that people are going mad for. There are two and three hour waits , with lines heading out of the deli and down the block.

What are other TikTok trends? This new Summerween is one. This is where Halloween is stretched out into four days from July 7th to the 11th and all sorts of fun Halloween foods are melded with summer classics. There are TikTok videos that show how to make Jack o lanterns out of watermelons and pineapples with the fruits' insides being turned into fun cocktails and mocktails. Then there's the Jack o lanterns burgers where a pumpkin face is cut out on  a slice of cheese and then placed on a sizzling on the grill burgers. They melt over the meat so the patties sort of look like decorations. Another fun Halloween treat, mummy dogs , hot dogs wrapped in dough strips also were big on Tiktok recently. Then there 's vampire ice, basically shaved ice with cranberry or cherry juice and bloody s'mores where the treats ooze cherry juice.Tiktok has also been respomsible for the Dalgona coffee craze which had coffee lovers whipping their brew into dark brown mousselike peaks and create a zingy French cake using yogurt. It also had followers putting cottage cheese in everything too.

Tiktok is one of the most influential apps in recent history. It really guides people around the world to different food trends.What will the latest trends be? Find out on Tiktok.

A New Kind Of Thanksgiving

 Unfortunately this is not going to be an easy Thanksgiving. Many of those big , family ones from years past have to be cancelled and rethought. There is a plus in this - less cooking. That means that elaborate dinners will be postponed and smaller ones will be cooked. That also means easier recipes made in half the time.

Of course turkey will always be the main attraction. Select a smaller bird - namely a four to six pound one. Cooking time will be a lot less. Usually bigger birds take anywhere from four to five hours to thoroughly roast. A smaller one will only take an hour and a half.You could make a homemade stuffing and be prepared for leftovers (which do work the day after paired with gravy and sliced turkey). A more simpler way is getting Stovetop Stuffing which would considerably cut down on prep and cooking time. It's just a quick mix of butter, margarine and water and then cooking for only twelve minutes.There probably won't be any leftovers too.What about the sides? You can nix the traditional drenched in mushroom soup green beans and just try the more refreshing string bean almondine. This is a zingy lemon drenched veggie dish  , decorated with slivered almonds. Should you serve sweet potatoes or yams? Yes, but think about roasting four of them for the family. Again, this is a better version and tastier too as it's not covered in marshmallow goo. If you want to make a small green salad, go ahead. If you want to cut down and serve just the turkey and salad, that's fine too. As for the cranberry sauce, why not put dried cranberries like Craisins in the salad for a twist on tradition.

Thanksgiving means pies too. Yet  is it worth making a whole pie for just four or five people? An easier idea is a galette.It's baked on a cookie sheet and has an easier to make crust.It's usually made with fruit such as seasonal apples or pears yet you can also make a pumpkin pie one. This is a rolled out crust with a thin layer of pumpkin filling spread on top. The dough ends are then folded over and the entire pie is baked at 400 degrees F for only half an hour. You can serve the slices with a dollop of maple syrup infused whipped cream. Another easy idea is individual desserts. Think apple crumble in ramekins. It's layering apples with a streusel topping of rolled oats,light brown sugar, walnuts and butter and then baking them in a 375 degree F oven for half an hour to thirty-five minutes. The mix is good for six ramekins , Don't worry about it being too much for four people. Guaranteed, there won't be any leftovers. Have the family top the crumbles with whatever they want, creme fraiche, vanilla ice cream or whipped cream. Pecan pie is another tasty Thanksgiving dessert however a whole pie is too much. Think turning this popular treat into bars.It's a buttery cookie bottom topped with the mouth watering blend of brown sugar, heavy cream and pecans.It's the perfect weekend snack too, especially for movie night.

Yes, Thanksgiving will be different this year. It will be smaller but easier to handle. The food will be a snap to cook and bake. That means more time , spent with family and enjoying the day.

Beans A Good Pantry Staple Part One.

One of the best foods to have in your pantry right now is a can or bag of beans. These versatile legumes can get us through this quarantine, thanks to their tastiness and versatility. There's so many ways to cook them and they're easy ways too.

Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.

Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.

Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.

Short Cut Or Real Deal

As we embark on this holiday cooking trek , the question we have to ask ourselves is do we take the short cut route or make the real deal? Which is easier for us? Something from a box or tube or a recipe made from scratch.

The thought of making an entire holiday meal can cause a major panic attack in a few home chefs.There's a fear of either giving the family food poisoning or screwing up a beloved passed down through the generations dish. If that's the case,then think about already made or easy to prepare recipes. Many cooks are flummoxed by stuffings. What bread to use? Do you add sausage? Or chestnuts? If it's that confusing then stick to that old culinary chestnut, Stove Top Stuffing.It's an easy make,using only butter and water and cooked on what else  -  a stove top. They have a traditional sage dressing along with a cornbread one that's sure to please the crowds. A  homemade stuffing is relatively easy to create but labor intensive.Think of it as a savory bread pudding but without the eggs to bind it. Experiment with a few recipes before the big day. Decide which works the best for you and go with it. Another nail biter is gravy. This is a temperamental dish, where it could come out satiny and smooth or chock full of lumps. It's a simple recipe of just pan drippings, giblets, water and flour .Rosemary is added for more flavor and complexity along with salt and pepper. It;s just a matter of keeping the lumps at bay with constant stirring. The easier route would be buying a couple of jars of Heinz turkey gravy and just heating it upon the stove  top or even in  the microwave.,

Cranberries are another bone of cooking contention. A side made with fresh cranberries is always welcomed. Yet preparing them for cooking can be exhausting. You have to first wash and clean them, and then remove any stem, leaves and soft berries. The actual cooking only takes ten minutes on the stove top. Of course there is the classic Ocean Spray cranberry sauce. Open the can and just plop it on a fancy dish and you're done. One of the most agonizing holiday food choices is scratch  cookies verses slice and bakes.Of course nothing taste better than a homemade sugar cookie. Keep in mind that you can do a lot with a scratch cookie, Cinnamon and nutmeg can be added. Vary the recipe to make it gluten free and safe to eat for everyone. Of course the slice and bakes are soooo easy to make. You just need a sharp knife and a cookie sheet.These can be decorated too, with either homemade or bought frosting. One of the best things about slice and bakes is that they make excellent sandwich cookies, thanks to their uniform shapes. What you could do is bake the store bought  dough and make the fillings with different flavorings  from chocolate to peppermint.

It's up to you - as the chief home chef  how easy or complicated you want to go with your holiday cooking and baking. Go one way or the other. Or do a combination that works best for you. It's your choice  and your choice only.

The Return Of Newark Cider

New Jersey has in recent years, been known for their wines and champagnes. Yet another heady beverage is making a comeback -  Newark Cider. This clean tasting fruity brew is being made in state again and is gracing tables as it did in George Washington's day.

Rachel Wharton, a food writer and editor at  The New York Daily News took a break from her newspaper to write this piece for today's New York Times Food section. Newark cider was a great favorite of colonial New Jersey.It was also the treasured choice of George Washington who called it "the champagne of ciders". For decades cideries graced the Newark ,New Jersey area, thanks in part to the vast amount of apple orchards located the various hillsides bordering the town. They were perfect for growing fruit. The slopes have cool nights and warm days which protect the fruit from frost along with helping to accumulate flavor and sugar. The apples, themselves, are descended from the four varieties that make up the brew. Campfield, Povoshon, Granniwinkle and Harrison, the most celebrated of the quartet are the ones used. Together they create a crisp clean cider with notes of caramel and brown sugar, thanks to the Poveshon.Yet it is the Harrison apple that makes the cider sing.They have both the astringent tannins and high acidity that give the drink its' very rich, sugary flavor.

The entire Jersey cider industry was ready to be consigned to history  however it was revived to Charles Rosen.This former chief executive of a Manhattan advertising agency that dealt with other liquors, Svedka Vodka and Mike's Hard Lemonade, wanted to reintroduce this staple of Revolutionary New Jersey. He invested all his money in the business , long gone thanks to first urbanization  and then Prohibition.In 2011 he was looking to effect change in the state. It was then he was handed the magazine Edible New Jersey which had an article about the history of Newark Cider.The article's author, Fran McManus offered a suggestion at its' end - the apples were being grown in other states - why not bring  them back home? Mr. Rosen decided to give it a try. In 2015 he planted several thousand hard to find vintage cider apple saplings. While waiting for these to grow , he produced mainstream ciders such as cherry -cranberry with apple juice bought from other orchards. There is a new Champagne style cider made entirely of Harrison apples, found when his lawyer, Thomas Villardi, came upon a deserted cider mill in Maplewood NJ and with it , the trees. There is also the Ironbound Cider Company that has a tap room and tasting room where New Jersey sourced ingredients are turned into delicious dishes that go perfect with the cider. It's located in Asbury ,New Jersey, just a skip away from the Bridgewater Commons Mall.

New Jersey is known for many things. Cider will once again be one of them. New Jerseyians will enjoy this heady brew  the same way George Washington did.

The Juice Box Controversy

School  will be starting soon and kids from pre-K to college will be thirsty. That's when many parents turn to juice for a way of hydrating their kids.Yet is it a good way of replenishing fluids or will it make them chunk out? Therein lies the problem.

What should parents do?Do they switch the kids cold turkey to spring and sparkling water? Do they mix juice with seltzer or water? As with anything, moderation is the key. Keep it to a minimum as with soda and chocolate milk. They shouldn't lose their interest or taste for water or plain milk. all three beverages should be served in rotation.  Another way to avoid "juice addiction" is waiting to introduce little ones to it. Experts say hold off until the first birthday. Also avoid serving it in a bottle. Keep in mind that strictly drinking juice can cause a host of physical problems. Toddlers may not have the sturdy stomachs as their elder siblings. Imbibing too much can cause diarrhea thanks to fructose in the drink. Another problem is tooth decay. Little ones have a tendency to suck on a sweet tasting straw longer than their older counterparts. This can lead to serious enamel damage in developing teeth.If they have to drink it (meaning if they're on the verge of a tantrum) then let them drink it from a sippy cup.They can take less harmful slugs. Also you can slip in an ice cube or two to dilute the juice.

What about the older ones?The American Academy of Pediatrics recommends that toddlers should only get half a cup of juice a day while four to six year olds should only drink half a cup to three quarters of a cup a day. Seven to eighteen years old should just have one cup a day.This is good however older kids have minds of their own and will probably drink  more when they're with friends or playing a sport. There's also the possibility of them drinking sodas, sugary lattes and caffeine laced sports drinks.In this case a box of fruit punch is the lesser of all the evils. One way to make juice more enticing is to cut it with seltzer to create a fizzy soda. Fill half a glass with any flavor, from cranberry to grape and top off with either plain or flavored seltzer. Another healthier idea is buying lower in sugar juices.Many brands like Ocean Spray and Dole offer them along with Stop & Shop. The taste is actually more refresher thanks to the lack of sugar. If the kids still want flavor and fizz , then think about making tea soda. Steep any flavor two teabags overnight. Add cold seltzer in the morning and them flavor with mint or fresh fruits like lemon or strawberries.

Juice boxes are an important component of the school experiences. Make it as healthy as possible with lower sugar juices or added seltzers.They'll feel better as will you.

Summer Spritzers And Sparklers

One of the most refreshing summer drinks is anything made with seltzer. The fizz makes any wine or juice festive and it's a nice departure from the usual cocktails and ades. They're perfect for barbecues or even just enjoying movie night by yourself.

The New York Times Food section on Wednesday gave some good advice regarding making the perfect spritzer. Robert Simonsen wrote about going to and looking towards Northern Italy for inspiration. Generations have made the perfect spritzer. All it takes is three factors : bitter , bubbly and low in alcohol.Sadly , us Yanks made a blander version popular in the States during the Seventies and Eighties.It was known as the white wine spritzer in which any white was combined with seltzer. It wasn't a memorable drink , neither in taste or character. The true Italian spritzers should be more wine than seltzer or soda water. What is used is up to the bartender. Seltzer is the best because there's  more of a lightness and fizz. Soda water has a definite mineral taste in it that can detracts from the flavors of the other ingredients One of the best spritzes is the Aperol, composed of the bitter orange liqueur, prosecco, the Italian sparkling wine, and seltzer.Another refreshing combo is a mix of California Chardonnay with Bruto Americano, a liqueur with such diverse ingredients as coffee bark, bitter Seville oranges and balsam fir, Pink grape juice give it a blush color in this spritz called Cali Spritz, created by Jon Santer, owner of the Emeryville California bar Prizefighter.

Seltzer can also liven up the non alcoholic as well. These are called sparklers and can be made with a variety of juices. You can use store bought  fruit juices or crushed fruit. For the first try to get the purest and the most natural. The Simply Juice company sells juices as if they've just come from the juicer itself. Try their lemon or limeade for a truly refreshing thirst quencher. The two can be combine and mixed with seltzer for a tart drink, perfect for those holiday barbecues.Their orange juice is another one that can be mixed with any fizzy seltzer for a drink that can be sipped all day long. In fact it make for a perfect virgin or clean mimosa for any brunch.Cranberry fans could make a clean Cape Codder spiking up the juice with seltzer. As for fresh juices you can use a juicer. The drinks will have a different, more fresher taste. Home mixologists can also use fruit simple syrups, a variation of the classic bar staple. Basically it's a cup of sugar and water mixed with one and a half cups of fruit.They're boiled together and then strained through a fine mesh strainer. Any fruit can be used. Think tart for some flavor contrast. Take advantage of the blackberry and raspberry season right now. They not only make for flavor packed drinks but also for pretty ones too. The cooked berries tint the seltzer  lovely shades of pink.

It's summer, the perfect time for both spritzers and sparklers. Open a few bottles of seltzer and create a cool and bubbly thirst quencher,excellent for a hot summer's night. Sit back, look at the stars and sip.

A New Yummy Treat From Setton Farms

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

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

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

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

s actually good for you.

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.

Holiday Treats With Zing

The holidays bring out the the candy maker in all of us. Nothing beats homemade truffles or bark. What's neat now is that candy makers have a whole range of ingredients to use, both classic and novel.Hand wrought goodies now take on a special zing and zest which makes them memorable!

Melissa Clark explored this in her A Good Appetite column in yesterday's New York Times Wednesday Dining section. However these aren't her recipes but readers' ones that have been sent.They're both unusual and tasty perfect presents for any foodie.One reader, Tom Flagon contributes  his chocolate bark. It's a sophisticated turn on the tradition which has either nuts, crushed peppermint candy or pretzels.His has a bursts of color with pomegranate seeds while buried within the dark chocolate is the zing of candied ginger. Ms. Clark recommends eating it right after giving because the seeds will"weep" causing moisture to come in and ruin the chocolate. if you want you can sub in more traditional raisins or even sour cherries for bite.

There is a spin on the classic but oh so sweet praline recipe. This one comes from Elizabeth Choinski from the heart of praline country, Oxford Mississippi, Hers has the usual butter and pecan but also the smokier spices of  ginger,cinnamon and cloves.They still have a creaminess but also an aromatic quality too. I would also vary it by nixing the spices and adding freshly ground white or black pepper for some flavor burst . Cory Balazowich of North Canton, Ohio gives is his cranberry cordial recipe. This is a take on the cherry cordial.The cranberries give it a nice tartness which works well with its' other ingredients of vodka and the lemon or orange zest. Serve it with vanilla ice cream  for a lush holiday dessert.

Nothing beats homemade holiday candies and sweets . Amp them up a bit by combining unusual and classic ingredients to create one of a kind treats. It's an exciting and fun departure from traditional fare.

Scones:Savory And Sweet

Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.

Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.

For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake.  For decadence stir in a few dark chocolate chips.


Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.