The Cult Of Weiser Melons

 There are new stars in SoCal and its the Weiser. They're hitting Los Angeles by storm and becoming the darlings of the West Coast culinary world. Yet what is it about this fruit that makes them so special?

Regular contributor and Los Angelino herself, Tejal Rao wrote about this fruit phenom in yesterday's New York Times Wednesday Food section.The Weiser melons  are grown by by Alex Wiser son of the original owner Sid in the farmland outside of Los Angeles. The farm , once known for its; potatoes and apples now grows a wide variety of melons. These are usually sold at trendy farmer's markets through the Los Angeles area. He offers several different ones, namely eight varieties all used by the top chefs of the area. Weiser melons are so known in the area that they;'re named dropped on melons. They're also versatile being employed in a variety of savory and sweet dishes. Famed chef Aaron LIndell who runs  Echo Park's Quarter Sheets pizzeria uses two kinds in his sweet and sour salad. His melon salad uses Bonny a sweet and sour melon variety along with PIel de Sapo or brilliant melon.The chilled fruit is drenched in a vegan fish sauce, left to infuse with melon straps tweaked with lime juice and olive oil.It's served on a bed of toasted sesame and coriander seeds.

Other chefs have gotten creative with the Weiser melons as well. Yang's Kitchen in Alhambra uses the melons for  a pale orange soft serve ice cream.It's flavor is so intense and sweet many would mistake it for being artificially flavored. Some diners have it swirled with vanilla and compare it to  the taste of Melona - a Korean ice pop.At the Iranian restaurant Aziramin Silver Lake  the farm's cantaloupes are frozen into a delicate and hydrating paoudeh, a granite infused with rose water.It's layered with half a dozen more varieties of chilled melon. A mint syrup is drizzled over this. Yet many home chefs also go wild for the Weiser melons There are also melon jam filled doughnuts  at Ed Cornells  Cafe Tropical. They're the Weisermelon Doughnuts.What makes the melons so successful with both professional and home chefs is wide choice of different types that appeal to the many ethnic groups that make up the area. Ms. Rao asked for help as she soughtt different ones She chose several different ones, such as Piel de Sapo and the Cavaillon both sweet in their own way.

Weiser melons are the darling of the LA area. Hopefully they'll make their way to the East Coast. It would be wonderful trying these sweet gems when they're in season.

Your Own Coffee Shop Treats

 One of the best things about fall was heading to our favorite coffee shops and getting a coffee and a baked treat.Yet now with the pandemic, it's still kind of hard to get a favorite sweet and relax . However scones, muffins and doughnuts can easily be baked in your kitchen. What's even better is you can tailor them to your tastes.

Scones may sound fancy but they're not.Scones are just a variety of Scottish flatbreads called bannocks. They were first cooked in a large mound and then scored to create triangular pieces. Even today the recipe is easy and simple enough for the most novice home baker. They can be either sweet or savory. The basic recipe calls for flour, sugar, butter, heavy cream or butter milk and eggs. Baking powder is mixed in to give the scones lift along with salt which lifts the flavor. You can add vanilla if you want for a sweeter , dessert taste. The best tasting ones however, have grated frozen butter which will create pockets and a moist, crumbly inside,The best part are the add ins. Think chocolate chips and cinnamon for a sweet combo or orange and blueberries for a healthier bite. Scones can actually  be turned into a main course with the addition of ham, cheddar and scallions Just reduce the amount of sugar added and, of course, omit the vanilla. Top with flaky sea salt. Another savory idea is adding different herbs to the dough. Try garlic, rosemary , parsley and basil. These are perfect with a hot soup or chicken or ham salad.

Our favorite coffee shops are also known for their muffins and doughnuts. Muffins have been around since the early 1700's and are one of the easiest baking recipes. They're a type of quick bread, made primarily of melted butter, sugar, eggs, and milk mixed with the dry ingredients of flour,baking powder, salt and spices. Again these can have tasty variations such as chocolate chips and pecans  along with cinnamon and nutmeg. Fruit studded muffins make for a nice snack. Blueberry muffins are the most popular but you can also use strawberries and raisins too.Banana muffins are also a nice treat with coffee or tea. Keep in mind muffin recipes are fluid. You can sub in maple syrup or honey for sugar along with whole wheat and almond flour for refined white. Doughnuts rank right up there with muffins as the perfect coffee go with.Many home bakers are turned off by the fact of frying them , remember you can use an air fryer to bake them. Remember to use yeast in them for flufflier ones. You can also use premade biscuit dough too. Cake doughnuts have an easy recipe that 's your basic vanilla cake one. They're made with flour , eggs, vegetable oil ,brown sugar, and baking powder for lift. Decorate them with an easy to make glaze of confectioner's sugar , milk and vanilla.

You can still have coffee house treats with your cup of joe or tea. All it takes is some time in the kitchen and creativity. They'll be even better tasting , fresh from your oven.

Honor Our Food Workers ALL Year Long

This is definitely a different Labor Day. There aren't the big parties of last year.  No last hours of summer, enjoyed on the boardwalk, eating fries and frozen custard. No festivals featuring favorite treats like zeppolis and pizza. What is also different is the hardship many of our food related workers have gone through since March. We need to honor them not just for one day but all year round now.

Restaurants are the worst hit of the food industry. They're still trying to make a comeback with outdoor dining. Yet it's not enough. Try to order out from them if you're not comfortable with eating among others. Remember to leave more tip than what you'd usually leave in the tip jar. Write good reviews on Facebook and Yelp. It's a small gesture but it helps in guiding future diners to the eatery. Another way to help is getting gift certificates and/or gift cards from these places too.  Make it a habit of trying one new restaurant a month too. It not only expands your palate but also brings in more dollars to whatever place you choose.

As for those essential grocery workers, sadly we can't give them  tips but we can write to the company and sing their praises. They too, work hard , stocking shelves, getting up at all hours to disinfect the entire place. Visit as often as you can under the circumstances and also thank them when you can too. It shouldn't just be on Labor Day but all year round. What they do is tough, made even tougher by this on going pandemic. This also goes for the farms that are just gearing up for the fall season. They too have been hit hard and are trying to maintain customers and produce. Visit them, for some apple cider doughnuts and pumpkins.

Labor Day should not just be celebrated on this one day. We need to celebrate and honor our food workers all year round. They deserve it with all the hard work they've done year round.

Baking For Good

Bake sales have always been for the greater good. All those high school and even college ones raised money for good causes. Now the bake sale is grown up, helping those locally and around the world.

Julia Moskin wrote about the professional bakers and chefs who have returned to baking in yesterday's New York Times Food section.  Such bakers as Daniella Senior who started her bakery at the age of thirteen (!) went back to baking after she repurposed her five Washington D.C. restaurants and bars. Instead of meals she baked doughnuts with pastry chef Paola Velez under the name Dona Doughnuts and gave them flourishes, reminiscent of Chef Velez's Dominican upbringing. There were flourishes of tamarind,pineapple guava and meringue. They were sold online with curb side pick up. The two chefs raised $6,000 , donating a thousand to Ayuda, a national nonprofit group that provides help to low income immigrants. Then Chef Velez helped with raising money for George Floyd by starting Bakers Against Racism with two other chefs. So far they have raised $1.9  million for Black Lives matter chapters and hundreds of other groups. Southern Restaurants For Racial Justice, another set of pastry chefs, Lisa Marie Donovan in Nashville, Sarah O'Brian in Atlanta and Cheryl Day in Savannah raised $100,000 for Color For Change a racial advocacy group with a Father's Day bake sale.

Bake sales for civil rights causes have long been a tradition with African-Americans. Yet it was the lead up to the 2016 that motivated artists and bakers to act. Tangerine Jones, an African-American artist started out with rage baking, a reaction to the overt racism in Trump's campaign advertising.She gave her creations to friends and neighbors. Other followed suit.Pastry chef Natasha Pickowicz raised $100,000 for Planned Parenthood in 2019 while Zoe Nathan formed Gather For Good which held outdoor bakes sales for the American Civil Liberties Union.The article also has Cheryl Day's hand held pies,and extra flaky pie crust with apple cider vinegar. taken from her enslaved great grandmother's recipes. If you want to have a bake sale to help any group, these recipes could be your jumping off point. If you are passionate about helping then bake, whether by yourself or part of a group. It may be too hot to bake but you can still create treats that can raise money. Think about dipping Oreos in different colors of chocolate. These are popular  and can go quickly. Another is a tasty mix of peanut butter, chocolate and cooked oats. Get the kids involved so they can learn how to help and show them how they can contribute to society.

A bake sale can do wonders.It can help society and those in need. Organize one today and help society and those around you.

A Thoughtful Good Friday

This Good Friday is one where we are all thoughtful and prayerful. Our minds and hearts along with our souls  are with those who are sick with the Covid-19 virus along with those with other illnesses. Our thoughts and prayers are also those on the front lines too. If you want to do a good deed this Easter season along then donate food, whether pizzas, doughnuts or sandwiches to our brave doctors and nurses.  Do the same too  for Passover and Ramadam too. Be grateful for these healthcare professionals  who are giving up their holidays for us.  Thank those cashiers and food stockers at your grocery stores. They too are on the front lines as our the truckers, farmers, produce pickers and food plant workers.

This is the day to be thoughtful. Think of what you can do for your community. Sew masks, Donate food. Treat workers to a much needed slice of pizza or cup of coffee. Pray for an end to this, where everyone emerges happy and healthy.

Kitchen Wants And Needs

Every home chef wants the perfect kitchen. It has to be perfect for cooking and baking, outfitted with the best equipment and appliances. Yet is all of it worth it?Or will it just be a room full of unused junk? What makes a kitchen want and kitchen need?

Writing about food makes one want every gadget and appliance under the sun. That's what happened to me. I read and saw what professional and home chefs have and instantly craved their gadgets and gewgaws. I still have a madeleine pan from four or five years ago. I really wanted to make them but never got around to making them. The recipe is very labor intensive, involving melting butter and high speed beating. Now I recently bought two doughnut pans, one for plain baked ones and the other for fancier ones. Will I use them? Hopefully.  Should home bakers have all these fancy pans? Yes, if you're really into baking. The pans and the molds are not that expensive and if you have the room go for them. What home bakers really need is two cookie sheets, especially around the holidays and for bake sales.Also a roll or two of parchment paper will always be needed, especially if you make a lot of meringues or meringue based desserts such as pavlovas and Eton mess.Do you need icing and cookie guns? Again if you do a lot of baking. Cookie guns are great for making those buttery bakery style cookies and they can create a variety of pretty shapes. Sturdy , long lasting loaf and cake pans are a must. One loaf pan will suffice while two or three simple cake pans are all you need.

What about those gadgets that are more or less like appliances? All home chefs should have a crock pot. That's a given.It's wonderful in making homemade tomato sauce and slow cooked chili.It's also good for making homemade soups and chowders like minestrone and corn chowder. Many have embraced the all encompassing Insta-Pot which is like a crock pot on steroids. Using it a lot will pay off the price which can range anywhere from $59.00 to $99.00, depending on the make and the store selling it. They can cook everything from pasta to pot roast. Some can even be used for baking  - a boon for those who have participate in bake sales and cookie exchanges. Assess your needs before springing for one. If you feel you need something that can do a lot freeing you from the kitchen , then buy one. However if it's just one or two people or you need slow cooking once or twice a month then opt for the crock pot. Air fryers are another popular kitchen must have. I'm a big fan of them , using mine at least three or four times a week. Air frying is a lot easier than oven roasting and stove top frying. My favorite part is the beeping timer , letting you know  when the food is done. Another plus is that air fryers cook in half the time of a regular oven.Get one. You won't regret adding it to your arsenal of gadgets. Now there are smaller versions of these pods , and they 're selling for only $29.99 at Target.

It's up to you to decide what you want and need for your kitchen. As with any purchase think about if it's a need or a want. If you can use it buy it. Make that your rule for future kitchen buys.

New Year Challenges

A new year sometimes means a new diet. let's face it, After a season of feasting and excess maybe it's time to pare down the diet. There's a new sugar challenge out there where people cut out products that contain any type of sweetener  from honey to refined sugar. The theory can also be applied to cutting salt and fat.

The sugar challenge was the topic of an opinion piece in yesterday's New York Sunday Times. David Leonhardt, a Pulitzer prize winner and Times columnist penned  "A Month Without Sugar" after he did the challenge himself. It's not just giving up soda and doughnuts. Almost every food, he writes, save for pita bread and Triscuits have some kind of sugar in them.Our salad dressings, our breads, even our fruit juices and granola bars are loaded with unhealthy sugars. Going sugarless means enjoying more fresh veggies and scratch meals.it also means appreciating fruits and enjoying their natural sweet flavor, heightened by the lack of the processed stuff. Home chefs have to be diligent. Eschewing sugar means carefully reading ingredients and switching one brand for one that's healthier. Mr.Leonhardt  has found it to be helpful in a variety of ways, He lost his taste for sugar and all that goes with it as well as developing a keen appreciation of any kind of fruit's natural sweetness. It was hard at first but itsoonn became acceptable and then a part of his life.

Can salt and fat be given up for a month? It is possible. People have done such for both, Devin Ellsworth wrote about his seven day  foray on his vegan blog Plantiful. It's actually more healthful because a salty diet brings  about headaches, fatigue and headaches.it's also a crucial component in retaining water and bloating. Those disappear when the sodium intake goes down. He felt lighter and more clear-headed. Going saltless is good but there is a caveat. It's almost impossible to eat out. Mr. Ellsworth went to Chipotle, perfect for satisfying his vegetarian diet , however imperfect for finding salt free foods. The only fast food item that has almost trace amount of salt is a plain baked potato from Wendy's It only has twenty-five milligrams of salt and has to be eaten plain. The extras' such as sour cream and chives add on fifty milligrams. Fat is about the easiest to give up.If anything it's eating more fruits and vegetables and giving up dairy and sweets.Carbs can also be cut out too and more lean protein can be added in to for satiety.

Challenges can be a good thing, Doing ones that bring about a better life is definitely worth it. See if can be done , week at first, then a month  without sugar, salt and fat.

Honoring Our Vets With A Good Meal

Today is Veteran's Day , the only day pf the year when we truly honor our vets. Why take only one day? There are ways to honor them all year long, whether ith a gathering or raising money for them.

This particular day should  be a special day for any vet in your life.Nothing beats a good meal with good conversation. Many restaurants are offering freebies and discounts for our brave men and women. They will need some proof of military service such as a military  ID or VA card but it could also be  a current leave and earnings statement or LES, other IDs that work are a driver;s license with veteran's designation.There's also a new federal veterans ID card  too that's accepted at many eateries. Applebee's is always good with giving discounts and makes vets and  their families welcome. Bonefish Grill is giving our brave and courageous a free plate of their famed Bang Bang Shrimp while Boston Market has free cookies. City Barbecue is offering a free sandwich.  Krispy Kreme is
letting vets try  their luscious doughnuts and coffee while Olive Garden is graciously allowing
 our vets pick out a free entry of their choice. Military families will get a big kick of getting a blooming onion at no cost at their many Outback Steakhouses or a Castle Combo at White Castle. Urge the smaller restaurants in your neighborhoods to do the same, not only on Veteran's Day but all year round.

As for the military people in your orbit, honor them with a home cooked meal or even a  basket of home baked treats.Find out their favorite foods and treat them to it. After all there's nothing like a scratch meat loaf covered in gravy with a side of mashed potatoes or a roast chicken or turkey with all the trimmings.They'll enjoy fresh from the oven chocolate chip cookies or an apple pie. Don't  just make them for this day but all year long.We never really think of our veterans in the Spring and summer yet we should. Think of throwing  barbecues fo them  at your local VFW for those ho have served in wars from the second World War to our current conflicts.  Have stores donate everything from hot dogs and hamburgers to ice cream and soda. Another idea is an old-fashioned potluck picnic where everyone brings everything from macaroni and cold slaw to icebox  cakes and watermelon. Kids can also help the military during the summer months by having lemonade stands and donating the proceeds to local families for a dinner out or a day at their local  amusement or water park. They can also help out with delivering meals to elderly housebound vets as well.

We should celebrate our  veterans all year long,Yes, today is special but so are the other days in the year. Treat them and their families to good food and good conversation every day not just today.
                                                                

Tasty Meals and Thank Yous

Our service people do a lot for us. They always have since our earliest days as a country. How to repay them? We can only do so in small gestures. Taking them to dinners or throwing them a party. It's a small way , but our way of saying thanks.

One way of honoring our servicemen is spending time with our veterans. It's always a treat when doughnuts and coffee come their way, especially for the  World War II and Korean War vets. Their stories are priceless and amazing.It's a history lesson from the men and women who caused history to happen. If it,s one of their birthdays, ask if you can bring in a cake or possibly even arrange a barbecue if the weather is still good. Nothing beats a few dogs, some homemade potato salad and beers.(or soda and iced tea if alcohol isn't allowed).Another idea is bringing the retired service people to dinner or, if you've become friendly home for a home cooked meal. Make them their favorite foods along with a favorite dessert.You could even organize dances that features music of the Big Band Era and the Fifties, There are websites that feature the foods of that era such as the Victory Cake, that's full of spices and raisins or a Soldier's Cake a kind of vanilla scratch cake. Serve it with a fruity punch. (and if they want to spike it so be it,Have a little fun).

As for our younger service people, a homecoming for a neighborhood hero is always a way of saying thank you. Get the entire neighborhood involved with everyone making the service person's favorite foods. The weather is still arm so it's still possible to cook out. Celebrate with steaks and ribs,kebobs and hamburgers. The hero's family will also appreciate it and the work that went into it. Another way is inviting them over for a dinner of favorite foods. A meal out is always a good choice too. Have a quiet dinner for four at a fancy restaurant . Pull out all the stops, Have champagne chilled and ready to be poured.If you can, get a quiet nook, so they're not on display. If it's possible or you know the chef, have a special dish created with beloved ingredients if that's possible. If they want a quiet supper alone with their spouse,  then treat them to  gift certificate to their favorite place and offer to babysit the kids.It'll give them a chance to rediscover themselves in a quiet ,romantic setting without any distractions. Bring homemade muffins or biscuits for breakfast the next morning.

Our service people deserve our utmost respect and thanks. We can repay them in small gestures such as a coffee or a night out. It's just a way of expressing our gratitude.

Doughnuts, Circles Of Sweetness

Doughnuts are the ultimate comfort food.One and a cup of coffee are a worker's best friends after a mind dazing day.They've kept our servicemen alert and the broken hearted happy for years with all have our favorites from cakey baked kind to the yeasty fried kind. Ligaya Mishin wrote about and had the lucky job of tasting doughnuts( a surprising seventy-seven!!!) in today's New York Times Dining section. Doughnuts are one of the oldest pastries mankind has, being first made 8,000 years ago.Archeaologists have found fossilized ring cakes during various digs.New York City had it's first doughnut or as it was known then olykoek sold by Anna Joralemon in 1673 from a shop located on lower Broadway.Doughnuts were given to our doughboys a century ago during World War One.the doughnut has had several reincarnations over the last few years.The recipe has omitted butter and eggs for vegans, compromising it's fluffy texture.Some are now baked as opposed to fried.A few Manhattan shops will make them fresh so doughnut connoisseurs can enjoy them red hot ,while other serve doughnuts with syringes as a DIY jelly doughnut for customers.This last, made by St. Balmain gives doughnut lovers the choice of cream, jam or chocolate.Flavors are changing too.Some do serve cinnamon.Others are experimenting with everything from sriracha to Thai basil and coconut milk.Fillings for jellies aren't just raspberry jam anymore either.Some are filled with real fruit preserves along with Meyer lemon. Ms Mishin sampled some of these along with others from well known bakeries and upstarts.East Harlem's Dough Loco are lopsided and mishapened (imagine Salvador Dali baking them)'yet they have the truest taste and texture.One has a Los colored bright orange icing, giving the doughnut the look of a bagel with the works.The icing is really. blood orange and it has a nice tartness that counterbalances the pastry's sweetness.Carvin"s Bakery has the most unusual flavors with peanut butter and cream cheese along crumbled Oreos and even bacon bits! she also went international , trying the Greek loukoumades and the Korean ho-dduk which is more a pocket filled with liquified brown sugar.Ms. Mishan also includes a doughnut recipe for home bakers.It's adopted from Du Jour"s bakery recipe and is the most traditional.The dough should be made in a standard mixer with a dough hook.They are yeast based so expect the finished product to be fluffy.Adding to that are six eggs and these will give the interiors a rich yellow coloring The doughnuts are then fried in vegetable oil and then rolled in granulated sugar.You can even fry the holes too.These would make great snacks for the kids.nIf you want, sift in some cinnamon to create the ones you buy at farm stands or at farmers markets. Doughnuts are the eternal comfort food. A chewy, yeasty one is better than any box ox chocolates or cup of chai tea. Enjoy one with a strong cu p of Joe to appreciate their goodness and flavor.

Cake Or Yeast Doughnuts ?You Decide !

This is the time of year for doughnuts.They;re perfect with a good hot cup of coffee or a sparkling glass of chilled cider. Which one do you want? The dense cake or the lighter yeast variety. Many people have opinions about which is better?

There has always a controversy between the two kinds. Yeast doughnuts ,like the ones Dunkin Donuts sell are good, albeit a bit chewy . They are always made with yeast like bread and are usually lighter in texture with a fluffier interior. The dough can be twisted into krullers or churros or roped to form pretzels.Most yeast ones  are usually glazed and make for a better jelly kind. They are more complicated to make however, requiring the extra step of allowing them to raise. They can be made with chocolate , however  most have a vanilla or sweet bread flavor.

Cake doughnuts or donuts are the best doughnut for beginners to make.They're mixed exactly like cakes with baking powder for a leavening agent,This results in a denser, more substantial treat ., Cider doughnuts are considered cake doughnuts. Both types are usually fried although you can bake and even microwave cake ones in special molds.As with cakes you can also vary the batter creating carrot cake ones,along with chocolate or black forest. You can also add nuts and chocolate chips to them as well. Cake doughnuts can be glazed but the more traditional way to go is either plain, or heavily dusted with confectioner's sugar or cinnamon sugar.

This is the season for a tasty doughnut or donut. Both the cake and the yeast version are delicious . treat yourself to whatever kind you like  - and savor the its taste and texture.

Over Spicing Outselves

October is known for its’ fall harvest - namely pumpkins. Every store and fast food joint along with coffee shop features some kind of homage to this seasonal gourd. The problem is are we overdosing on it?Or more specifically the spices that go into making a pumpkin pie

No offense. I like pumpkin - preferably in soup.It's also good for you., rich in beta carotenes as well with vitamins. However when everyone from Dunkin Donuts to Starbucks features a pumpkin something, It's not thegourd though. It's the many spices that go into it, namely nutmeg, allspice ginger and cinnamon. Each one is fragrant and flavorful on its' own in a drink, Combined together and its just becomes too much - a sort of liquid gingerbread complete with addition of a mound of whipped cream and caramel drizzlings. There's nothing wrong with just cinnamon dusting the top of a foamy cappuccino, Add more and and the average coffee becomes an Indian spicy chai.

The same is true of some baked goods this season as well,.There's nothing wrong with an old fashioned spice cake. Yet some companies feel it's the season to make everything pumpkin-y and super spicy. That means loading up cookies and cakes along with doughnuts and muffins with those same spices along with a bright orange tint for to emphasize the gourd-y goodness of  it all.Cinnamon along with allspice , ginger and nutmeg can be excellent if used moderately even blended together. However some places over saturate their doughs with it,creating a slightly overpowering treat.If they want to stick with the fall theme, then maybe try either a cinnamon or nutmeg based recipe or just decorate with iced on brown and gold leaves or again even a pumpkin drawn on top in icing./

It's the season to enjoy the harvest. However most places go overboard with worshipping pumpkin to the point of oversaturation. Enough is enough! Maybe its' time to turn the attention over to that other fall fave , the apple

Philly's Spin On Doughnuts

The City of Brotherly Love isn't normally associated with doughnuts. Philadelphia is the hometown of cheesesteaks and scrapple - not the classic sweet snack. However there's a new bakery in town not only serving them but also pairing the doughnuts with chicken wings! Yes, chicken wings and not the typical cup of coffee are served with them.

New York Times Dining  editor,Pete Wells, got the lucky chance to review Federal Donuts for his Critic's Notebook column yesterday. This newest addition to the Philly eating scene has a wide melange of flavors . These are an inspiration. Flavors are a cinnamon apple walnut mix to a pina colada that is made with fresh pineapple and coconut. There is also a passion fruit one uniquely coated with poppy seeds along with doughnuts infused with lavender and sea salt.  The treats are cake style which , in other bakeries mean leaden lumps of dough. Federal's baker,Michael Solomonov, makes them light and fluffy. Some flavors can be quick fried so diners can eat themwhile they're still hot..

What is unusual is that Federal also serves up a mean basket of fried chicken too, Theirs  has more of a Middle Eastern than Southern vibe. The cook who helps dusts the meat with a dry version of harissa , the North African mix of chilis , garlic and cumin, Another exotic flavor is za'atar, a Middle Eastern blend of herbs and sesame seeds. Of course there are the usual chili garlic and honey ginger for traditionalists. It's a definite departure from the usual donut shop extras like crullers and bear claws.

If you're in Philly, take advantage of this unusual bakery and stop in for both dinner and dessert. You'll not only fall for delicious chicken but for uniquely flavored doughnuts. Federal Donuts puts a new  and extoric spin on an old classic dounut shop.
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Doughnut Day

Yesterday was National Doughnut Day. If you didn't celebrate, then celebrate now. There's nothing like treating yourself to one after a hard day or yard work or housecleaning. Sink your teeth into the jammy goodness of a jelly doughnut or the sweet cushiony glazed kind. They're the perfect end to a Saturday at home day.

Doughnuts aren't a new creation and they're not entirely American. However there name was coined by the great American writer, Washington Irving, when he wrote about "fried dough nuts" as early as 1808. It is an international treat both being made in sweet and savory forms. Most counties prefer some variety of sweet, In the Philippines along with India, doughnuts are made with untraditional flours. Filipinos prefer a starchy potato based dough while Indians make their rings with lentil or bean flour. Jelly doughnuts are big, not just in Israel but also in Germany and Austria where they originated. The Germans like them during Fastnacht or Lent and they're a staple of Carinvale parties.

It is in America however that the doughnut is revered. Thanks to the popular chain, Dunkin Donuts (notice the easier spelling )that these treats are as classic as burgers and fries in the American diet. The company, started as just a small doughnut shop in Quincy, MA by Bill Rosenburg. It brought tasty and affordable doughnuts of every kind to all parts of America and later the world. Dunkin offers everything from seasonal ones such as the heart shaped Valentine's Day donuts to pumpkin ones for Halloween. They also offer glazed and the traditional. However bakeries and supermarkets have their own spin on this classic and you can buy a fresh made dozen any time. There are also doughnut molds that allow you to bake these treats at home.

Treat yourself to a doughnut today if you didn't yesterday. There's nothing quite like a glazed or chocolate one with a nice iced coffee! Celebrate this world and American classic!

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.

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.