Forget Fresh Fruit Go Frozen

 With all the fear about Fresh fruit and cylospora everyone is giving up fresh fruits and the desserts that are made for them. Yet there is frozen fruit that can fill in, You can make anything with them, from muffins to crepes. They can top ice cream or be eaten just with whipped cream. 

There are many different brands of frozen fruits from Wyman, national brand, to just in house ones like Acme and Stop & Shop along with Lidl , Target and Shop Rite. You can  buy from several different stores and taste test them. You can still make crumbles with frozen blueberries or peaches.You just need frozen pie crust, sugar ,shortbread cookies for the crumble on top and quick acting oats. The flavors are both fruity and buttery and you won;t know if you're eating fresh or frozen. Crumble can also be made into bars too. Use frozen ,sliced or peeled peaches in this fruit filled treat. Cinnamon and brown sugar help with the flavor. That most classic of summer desserts strawberry shortcake can also be made with frozen berries. Expect a softer texture and more liquid however.To avoid a soggy short cake , drain them or cook them into a quick sauce with a bit of sugar for sweetness and cornstarch for thickening. It helps to spread them out evenly on the surface of the cake.Piling them on top of each other will resort in a mushy layer.

Can you use frozen fruit in pie? Yes! Just remember there are a few simple rules though to using them.Let the fruit thaw and drain extra liquid first before using. You could use the extra juice sin a thick cooked slurry which can be used later.Also increase thickeners. Add an extra tablespoon or two of cornstarch or flour. You can also do the precook option. Simmer the fruit and its; juices on the stove til thickened and then pour into the pie crust. If you put the filling in frozen or  cold, add ten to fifteen minutes to the baking time so you donl;t have a cold middle.The best fruit to use in a pie are blueberries. These have a deeper  denser flavor that freshly picked ones. If you;re using peaches, drain all liquid from the peaches before mixing them with sugar,cornstarch lemon  juice. vanilla,salt and cinnamon.What about making homemade sorbets and ices? This is actually to your advantage.It 's just pulsing the fruit with lemon juice and honey  until it;a creamy and soft. Freeze until you;re ready to serve it.

Frget about fresh picked fruits this season. Opt for the frozen . You can still create sweet desserts and have the same fruity taste as a fresh from the orchard harvest.

A Heady Glass Of Fall

 That nip in the air means a refreshing cocktail or mocktail to welcome in fall. It's time to use the flavors of the season in tasty sips that are great on their own or with hors d'ouevres. They're easy to make and perfect for those beginners throwing parties.Pears

Apples are the main fruit and flavor of this season.Of course there is cider both hard and soft.Both make the perfect base for a layered concoction, full of zest and spice. Get a few bottles of hard cider. A chilled bottle on its'  own is refreshing but add a splash of bourbon and ginger beer. Add some lemon juice for a refreshing zing. You can also create the classic Old Fashioned.It;s cider missed with bourbon and Angostura bitters. A dash of maple syrup sweetens it up. Cider mocktails are also refreshing and have a kick of their own. Mix up a sparkling one with blending in cranberry juice, ginger ale and a sprinkle of cinnamon. Everyone thinks that cocktails and mocktails should be served cold. Not true. They can be warmed, perfect for a chilly night around the fire pit. A hot cider mocktail should be served in a  mug to contain the heat.  It's making a simple ginger syrup using ginger and brown sugar. The cider and syrup are mixed and microwaved for a minute. A squeeze of fresh orange juice  gives it a citrus-y freshness.

Pears are another fall fruit that can be used I both alcoholic and non-alcoholic drinks. Try  a fresh pear cocktail for something delightful and different. The base is a citrus infused vodka (easily made by letting vodka sit with sliced lemons in a jar for two days). there is a tablespoon of agave syrup and three tablespoons hard apple cider. Lime juice gives it brightness and either sliced or shredded pear gives it that mild, sweetly woody taste. This can be made into a mocktail by using a mix of apple juice and plain seltzer.. You don;t want to use the flavor powerful apple cider for this  because it will smother the pear taste. A more sophisticated sip is a pear martini.Use pear flavored vodka, Le Poire along with four ounces of pear juice. (if you have a juicer then make the juice fresh). Add a splash of plain sparkling water and a splash of lemon. Serve in a sugar rimmed cocktail glass. A pumpkin martini is also a wonderful fall cocktail.It's mixing pumpkin puree,vanilla and vodka. Maple syrup or a simple one gives it sweetness while pumpkin pie spice provides color and flavor.

This is the time for fun and fancy drinks. Celebrate fall with these cocktails and mocktails. Enjoy them on a nippy night.

Eating Through The Heat

 It is summer and it is blisteringly hot. The heat affects the way we eat. There are days when having a meal seems a chore . Cooking is that way too. what can be done? There are several ways to beat the heat culinary wise.

If anything hydrate - hydrate - hydrate. Yes have planting of chilled or cool water yet there are also water filled foods that can  also help.watermelon  and cucumbers are two that are full of water. The first is very versatile. Watermelon makes an excellent dessert or snack, especially when it's been in the fridge for a few hours but it also makes a wonderful salad ingredient too. One of the more popular combinations is adding cucumber and feta crumbles, dressed in a simple vinaigrette. Another tasty dish that can easily be a side or a dessert is grilled watermelon. Before grilling cut the melon unto thick triangles and then baste with a  mix f honey lime juice and lime zest. Grill until grill makes appear. As for cucumbers a refreshing and old fashioned way to have them is sliced and dressed in a mix of sour cream and dill. You can sub in plain Greek yogurt for the sour cream if you want a lighter taste. Cucumbers are also good on their own dressed in a light white wine vinegar based dressing. You could also turn it into a cool green gazpacho.I't mixing pureed on es with plain Greek yogurt , olive oil and salt. A dash of white wine vinegar gives it some zing.

What about some protein? If you can stand being in front a hot grill then think of kebabs. These are easy to make and fun to eat.also it's a good way of combining meats and veggies in one bite. You can vary the proteins with having chicken one night and steak the next. As for veggies, cherry tomatoes, bell pepper slices and mushrooms also work along with onion quarters. An  easy marinade for both chicken and steak is one made with olive oil, lemon salt and pepper. Another marinade is a base of plain Greek yogurt with lemon juice and olive oil. spice it up with cumin oregano and paprika. if you want an Asian flavor then think a soy sauce based one with a dash of Worcester and  red wine vinegar to zing up beef kebabs. Keep in mind that you can already buy already prepared meats like rotisserie chicken and use it to create tasty and easy wraps. This is an ideal supper. Add romaine lettuce and Caesar dressing to shredded rotisserie chicken for a light meal that combines veggies and meat all in one bite.

Eating through a heat wave is not difficult. There are many light meals that can fill you up without heating you up. Try them for a cool and refreshing lunch or dinner.

Just Salad It

Most of the Northern Hemisphere is roasting right now. Theres no way anyone wants to cook let alone sraind in front of a hot grill flipping burgers. What to  do? Turn all those ingredients into a salad.

A salad can be just as simple or as compl.ex as you want it cna be. It can have lettuce or not. if you want a hearty one though, then add some protein to it. You can easily buy any kind of cold cut and julieene it into thin strips and pieces. Think Italian cold cuts like salame and capacola cut thin and mixed with a crisp lettuce like Batavia or French crisp. Add some sliced tomatoes or whole grape ones and chunks of mozzarella .Add a zingy Italain dressing, redolent with oregano and garlic. A nice side is sliced Italian bread drizzled with olive oil. This makes for a satisfying and tasty lunch or supper. A shredded rotisserie chicken also makes a great base for a salad. Save the legs and wings for munching on later. Shred the body and skin and add to a bowl of cold , crisp Romaine lettuce. Croutons would work here along with sliced almonds. You could turn it into a chicken Caesar with dressing or go for something lught like a lemon  or lime juice vinaigrette.Even fried chicken can be cut up and added to a salad. Add some cherry tomatoes and a honey mustard dressing for a quick and flavorful dinner.

Can you sub in another ingredient for the lettuce? Yes Cole slaw works well with any other ingredient . Think an Asian cabbage  one with fried tofu squares and a ginger dressing. You dont have to fry tor bake the tofu. That'll creare too much work and generate too much heat. Cube it first . Coat in cornstarch and then air fry it for five minutes, the toss and then air fry for an extra five more minutes. Add  some sliced carrots and water chestnuts for more Asian flavor. Serv with a soy sauce  based dressing. Rice is an excellent sub in for lettuce. A tasty rice salad can include tomaotes, broocoli and a hard cheese line Parmiginao or Gran Padano. If you want mor eflavor think about adding a few artichoke hearts. You coukld make the fun cowboy rice salad which is combining the grain with black beans.it has the usual salad extras like tomatoes,peppers and onions but corn kernals are also adde dalong with the beans. The dressing is a tangy lime dressing. If you want to make it heartier, sub in chopped steak for the beans. Macaroni also makes for a good salad base.  Put in some summer sausage along with mozarella , tomaotes and broccoli. Again an Italian dressing works here.

It's summer.It's hot.It's not the time to cook. Make a cool salad for easy eating during these  sweltering days.

Changing Up Spring Sweets

 This is the season for baking holiday treats and sweets. Yet it's usually the same thing, from kugel for Passover to Easter themed cakes , cupcakes and cookies . What about changing ot up a bit? Put in a new recipe that the family will love.

Passover begins on April 5th this year and ends on April 13th. The usual desserts are ones made with out flour namely kugel. Yet it's time to break out of that classic mold. Why not serve a refreshing fruit salad or fruit cups instead. Make it colorful with pineapple chunks, kiwi slices and strawberries,Add blueberruies ,s liced grapes and tangerine slices for more sweetness. Now zing it up with a honey lime dressing. Another dessert not necessarily associated with Passover are chocolate covered strawberries. Dip these ruby gems in dark chocolate for a different kind of ending . Give them a dusting of kosher sprinkles to make them even fancier.The days are getting warmer so think about fruit sorbets.Create an easy three ingredient one by using fruit, honey or agave syrup and a squueze of lemon juice.It's pureeing the fruit and mixing with the sweetener and juice. Pour this into ice cube trays and then freeze. Take the frozen cubes and placed into a food frocessor. They're transformed into a cool creamy dessert. Think a a strawberry or blueberry sorbet for a refreshing end. You can also make a chocolate one too using both Dutch processed chocolate and cocoa powder.

As for Easter, yes those bunny cakes and cupcakes are cute but they can be a little boring. Why not end the Sunday meal with homemade ice cream spiked with chocolate eggs or the fun multicolored robin's egg malted milk eggs. You can make a vanilla or choclate ice cream loaf to be sliced and served with whipped cream.. It can even be served in multicolored cones for the little ones. Brownies may be known as an after school snack but they can be topped with a thin layer of icing and a Peep for a colorful end to your Easter dinner. You can use a box mix or try a scratch recipe.Another unusual idea are cake bites baked to look like small Easter eggs. You can use molds (which can be bought on Amazon) to create the shapes and then decorate them in pretty colors.Both kids and adults will love meringues. These are airy puffs of sweetness which can be made with vegan or non vegan ingredients. The non vegan is made with aquafaba or chickpea brine and tastes the same as the regular ones made with egg whites. Dye them pink with all natural beet root which gives them a candy pink color. Of course coffee flavored ones are great for the adults.

Change up your Spring treats with new and exciting recipes .Break away from the classics.Serve fun sweets for Passover and Easter

Refreshing Ades

The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.

One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon  flavored, made with about four cups of watermelon chunks  , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers.  You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.

Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and  a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created.  You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat.  You'll need seven to eight medium sized oranges along with  a third of a cup of lemon juice to balance the flavor. Again use about a  half cup of the simple syrup to sweeten the drink.

This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.

After The Cleanse

There is a lot of hype regarding cleanses. People swear by them. They live by them. Yet most times they're just quackery. If you want that healthy body, then eat healthy. I know I have to do this.

For me the gallbladder cleanse was the biggest hoax on the Internet. I followed My Cultured Palate's remedy for eliminating gallstones to the letter. It simply did not work even after I drank the vile liquid that is Epsom salts  twice. This was at six and eight PM and I thought this is going well. At ten I had to drink the mix of half a cup of extra virgin olive oil and half a cup of freshly squeezed lemon juice.I drank that with no worries. After all I use the vinaigrette in my salads all the time and had to resist the urge to salt and pepper it. At about eleven PM all hell broke loose.  A mechanical sounding swoosh indicated a quick run to the bathroom. This went on for five hours, until four in the morning. I was sure there would be tons of gallstones. Nothing. Each time. There was one  - only the size of a pinhead about eight hours later . That was it. Some black things came out of me and I'm figuring it was poo that was lodged in there for a while. As for a regular flush , it was good. Yet I still have gallstones. I still have a dull ache and burping after I eat.

I have now resorted to this gallbladder cleanse tonic from Complete Natural Products. since I don't want my gallbladder removed.It should come in a few days and I'm relying on it to eliminate them. The tonic is made from such ingredients that promote gallbladder health. There is organic artichokes along with Chanca Piedra - stone breaker from the Amazon. There's also milk thistle , lemon and apple cider along with turmeric, all ingredients I've used in the past. Honey, lime and peppermint are some of the other important components in in along with Valerian and red cabbage. There also have to be some dietary changes on my part.  Processed foods are way off the table. That means no frozen pizzas which are full of chemicals and preservatives and processed baked goods. Good bye Tuxedos, those tasty Oreo lookalikes from Acme. Those became my best friend during the lock down. Also off the table are the Tate chocolate chip cookies. Luckily I can recreate these using all natural ingredients and the most important whole wheat flour.  Cold cuts are gone or will be a rare occasion treat. Bacon, shrimp and even avocados are now taboo. The last is rich in fat and not good. I don't know what I'll do as a replacement for guacamole. Maybe salsa.

Eating healthy is the best way to cleanse the body. These flushes simply and truly do not work. I don't recommend ever doing them. Ever.

Fortifying Yourself

This is the season for colds and sore throats. These can be a real pain , especially if they keep recurring. What to do? Fortify yourself and your system with good foods. Forget comfort bites this winter . It's time to go to strength foods.

After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.

Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair  pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.

Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.

An Oasis Of Cool

Hot weather and heat waves are good for bringing families and neighborhoods together. Like blizzards the extreme weather proves to be too much, especially for the elderly. It's time to reach out and help in big and small ways.

The recent heat wave had everyone reaching for bottles of ice cold water. During our next heat wave - and we will probably have more  - reach  out to neighbors and even those with young children. Make sure that they have water and offer to take them shopping or share a 24 or 12 pack with them. Check in on older relatives and friends to make sure they're cool and hydrated. If they have just fans and limited air conditioning, then invite them over to chill and relax. You can easily make  homemade lemon or limeade or iced tea.  Flavored water is also a nice treat. If the air conditioning is a bit much then sit out in the shade or in the garage. This is a good time to buy a fridge for the car port. Store water in there for when you and the family need it. Also , if you're feeding feral cat colonies or just a few strays, have bowls of iced water for them too. Animals can have heat stroke as well. Also put their food in cool, shady areas.

Hot summer nights can be unbearable too. Again invite elderly neighbors over for a cooling drink and maybe a bite to eat. It is easy to make any fruit ade. It starts with a simple syrup - one cup of sugar boiled in one cup of water. From there mix three cups of fresh  lemon juice with four cups of water. Serve with a lot of ice.Change it up with lime ade. Another cooling idea is buying ice cream or Popsicles for everyone. Everyone - no matter what his or her age  - will enjoy a frosty sweet on a 96 degree F night. It's a communal way to keep chill and along the way  a chance to hear interesting back stories. Another way to keep neighbors , family  and friends cool is inviting them over for a no cook dinner. Introduce them to hummus, salad Nicoise or gazpacho. All three  dishes require no cooking , only mixing and blending. You could even have a minimal cooking meal such as pasta crudo which is a great way to use the veggies of the season.

Make your house and yard an oasis of cool. Invite friends , family and neighbors over to enjoy frosty treats and company. Us these hellish days for heavenly connections.

The Super Bowl Healthy Challenge

This Sunday will be a salute to all things greasy, salty and fatty. Super Bowl parties are usually full of bowls of anything bacon-y and cheesy followed by creamy and sugary sweet.  Here's a challenge - can a Super Bowl Party be full of low calories treats with out any threat of artery blockage?

The answer is yes. You can throw a healthy and fun Super Bowl party, with a variety of flavors and textures. Sliders are usually any game day must. Think oven baked or grilled instead of fried. This takes away  frying them in grease. Another healthier choice is veggie burgers,  Gardein has the best with only 130 calories  seventy less than a regular beef one. One must is the hamburger bun  yet it's usually loaded with carbs and calories. Try Sara Lee's eighty calorie whole wheat ones instead of Hawaiian's 220 (!!!) calorie ones. Add soy cheese or feta which comes in at only seventy calories. For variety use hot sauce or sprinkle hot pepper to change it up. Hot dogs are another game day must.  Yet one Oscar Meyer hot dog has 140 calories, twice that of a Morningstar Farms veggie dog, Serve these with chili sauce or vegan cheese for a tasty and healthier alternative, You can even make bacon dogs thanks to the company's fake soy bacon strips. These taste like the real thing so guests won't be missing out on it. Chicken tenders and wings are a Super Bowl tradition however go vegan with the lower calorie vegan versions from Gardein and Morningstar Farms. As for dips for these and baked potato chips use the super healthy unflavored Greek yogurt as the base.

Can you serve salad at a Super Bowl party? Yes! The key is to make it interesting. One of the most flavorful is tabbouleh, the Middle Eastern salad that has bulgur wheat as its' base. Add chopped tomatoes ,cucumbers and spring onions. Garlic, mint and parsley give it its' intense flavor.It's moistened with fresh lemon juice and virgin olive oil. Tabbouleh is a refreshing palate cleanser after steaks and chicken. If you want to try a  spin on Mexican food, then go for a taco salad.Make  it with ground turkey and beans, corns and cubed avocado. Scatter shredded low calorie cheedar on it and serve with a salsa vinaigrette. The last is just adding a generous cup of salsa to a simple olive oil and cider vinegar . Smoked paprika gives it some zing.  Seafood is not really part of the Super Bowl tradition however shrimp salad is not only different but a welcome change. Make one that's richer in taste than calories by combining cooked shrimp with avocados, onions and tomatoes. The salad is splashed with just lime juice and dashed with pepper flakes.Of course make sure there are bowls of veggies and low calorie dips scattered around the viewing area.

Try the Super Bowl healthy challenge. You might be surprised at how much you and your fellow fans will love the change. A healthy change.

A Whiff Of Citrus

This is the time of year when pumpkin spice and maple reign supreme flavorwise. However we're all overdosing on them right now  as the two saturate everything from coffee to even butter!. A summery whiff of citrus would be good right now. Luckily we can still get lemons, limes, and oranges and create refreshing sweet and savory dishes.

The inspiration came from Melissa Clark's A Good Appetite column in Wednesday's New York Times Food section. Her take on lemon cake has almonds plus a glaze. No mace or cinnamon or cup of maple syrup inn sight.What is truly interesting about this recipe is that the lemons are boiled not zested or juiced. However she missed the zest's light flavor so she added it.There is also a lemon glaze, made with more fresh lemon juice. She has made it with a combination of lemon and lime juice.A lime cake is another breezy choice.It's an easy mix of a regular scratch cake with the addition of fresh limes and fresh lime juice.Some lime cakes also have the addition of lime gelatin to enhance the flavor as well as the color. You can use these recipes however a more natural recipe is the one with just the fruit itself.Lime cookies utilize the fruit's juice and these are a refreshing change up from the usual fall cookie .Oranges are another citrus that add to any dessert. Make a refreshing mousse  with them , perfect after a heavy Sunday roast.Orange buttercream icing will liven up plain vanilla cake or cupcakes.An orange pound cake is a great fall bake, perfect to take as a holiday dessert.

Citrus can play a huge part in livening up savory dishes. Lemon chicken is one of the most famous savory dishes that is boosted by citrus.It only requires a tablespoon of lemon juice. Roasted chicken can also get jazzed up by stuffing a lemon inside the cavity and brushing a mix of lemon and garlic on the skin. Potatoes can also get zinged up with the fruit. Mix it with mustard for a fun shake up to a classic side. A squeeze of fresh lemon juice  makes broccoli and green beans sparkle with flavor and is a nice change up from the usual butter and cheese sauces. Lime is always associated with Mexican cooking.It livens up chicken and beef fajitas and can take guacamole to a whole new level. It's also great with seafood. Think grilled shrimp with chili and lime for an eye opening combo. For a low calorie , yet flavorful meal, grill salmon with a basting of lime ,cilantro and honey. If you want a sweeter flavor, think oranges. The most famous is orange chicken is the Chinese version, spiked with ginger, vodka and the Chinese wine Shaoxing, Of course the most famous is duck a l'orange which is a melange of flavors from fresh orange juice to coriander and cumin. Scallops are also good with an orange marinade. The bright citrus flavor enhances the fish's inherent sweetness.

Use any citrus fruit as the antidote to all that cinnamon and maple. A dash of lemon, a squeeze of lime, and a squirt of orange presents a refreshing change up to sweet and savory dishes. Try them today for a zestier , breezier taste.

Just One Little Bake Sale

What's been happening along our borders has been on everyone's minds lately. Many of us feel helpless, wondering what we can do. A check sent here to the ACLU  - American Civil Liberties Union  or to church groups helps a little. yet we need to make a bigger impact. We need to have a bake sale.

The idea may sound trivial or even a bit cutesy - twee - as the British call it but a large bake sale with several home bakers participating can raise a substantial amount.Since the schools are closed for the summer, the best place to hold one is in your house of worship. Many churches, temples and mosques would be willing to help in setting one up.Then comes the meting out of who is going to bake what.Have as many different kinds of sweet and savory treats you can think of for it.No sweat if you're not a great baker. . You can whip up a batch of Rice Krispie treats using only your microwave. For extra money bake whole cakes, from crumb to Bundt and sell them along with cake slices. Savory bites such as pretzels and cheese twists are also big sellers. Bread bakers can show off their skills by contributing artesenal bread to the sale.The loaves will definitely bring in sales and more money because no one can resist homemade bread.

A bake sale can be expanded to include  refreshing drinks too. Homemade lemonade and lime ade are always popular and thirst quenching on a hot day. Now there are cold brewed teas that can be easily be made and served alongside cookies and cake. The same goes for cold brewed coffee. Make sure you have plenty of cups along with sugar and creamers, both non-dairy and regular for those who want them.This is also a good time to create brochures and literature explaining what is going on at our borders. Look, there may be opposition from the less enlightened. Ignore them. Explain that it's just a bake sale and not some kind of political or anti-government rally. If you know any immigration lawyers invite them to explain along with clergy and clerics. to calm down any tense situations. What matters is that you're helping in some way for  families  to reunite.

It's just a bake sale = but it's a bake sale with weight. Those chocolate chips and slices of devil's food will help in alleviating a horrible situation. It's a start - one filled with sweetness and hope

Celebrating Versailles

Desserts had their renaissance and glory days during the last days of the Bourbons. They were creamy, and elegant, sculpted and delicious. Now thanks to a modern day pastry chef , home bakers and chefs can recreate them for their summer parties.

Yottom Ottolenghi wrote about them the other day in Wednesday's New York Times Food section. He is hosting a night at the Metropolitan Museum of Art for the museum's Visitors To Versailles exhibit. It is a joint venture between the Met and the Chateau de Versailles, featuring every aspect of court life from April to closing at the end of July. To celebrate his night there, Chef Ottolenghi has created two desserts worthy of any Versailles pastry chef. One is an elaborate apricot tart made with the heavenly frangipane cream and marzipan a must and luxury of Marie Antoinette. On top of the tart is a creme patisserie layer, a cooked cream that was becoming popular in the late 1700's. It's kind of like a sweet roux married to a sabayon thanks to the addition of  four egg yolks. The star of this though, is poached apricots. Lime and Sauternes, a sweet white  dessert wine are added to it for more flavor. The apricots are cooked again, this time baked when they 're added to the pie. The pie and all its' components is a bit to elaborate to make during these sweltering summer days. Unfortunately there are no short cuts here.

Luckily, there is an easier alternative which I wanted to try. This still has the poached apricots in Sauterne  but without all the fuss of crusts and layering different creams. It is still an elaborate make and will probably take me an entire afternoon. I do want to try this with the apricots but also want to try this with peaches and possibly nectarines.. Could berries be added, like strawberries or blackberries?. I was wondering if it's really necessary to add the Sauterne ttoo - can I just use water?. It's only a scant cup. Will the additional flavor really be missed? Maybe. The fruit slices are cooked twice, once poached, then briefly cooked over a high heat. The cream that goes with it is a marriage of mascarpone and heavy cream. Unsalted and toasted pistachios are added to it along with crushed amaretti cookies and sugar. Again I wonder if I can put in variations. Suppose salted pistachios are used for more depth and to cut the sweetness? As for amaretti cookies which are a rarity around here in the summer - can I switch in crushed biscotti? Both are flavored with anise, except the biscotti has a milder dose of it.  Then another interesting poser- can I freeze it to make a kind of semi freddo? That would make a neat dessert with the apricots.

The French patisserie chefs of Versailles made amazing desserts. It will be fun to emulate them and create these sweets. They are a salute to the glory of Gallic baking and cooking. Let's see if us commoners can recreate them,

A Dash Of Citrus For Spring

Spring cooking usually means lighter fare, from breakfast to lunch, from dinner to desserts.What gives any food a bright, light taste is a dash of citrus. Add a squeeze of lemon or a wedge of grapefruit for a refreshing, airy flavor .They're the perfect addition to any meal., drink or dessert

Grapefruits were the subject of an article in Wednesday's New York Times Food section.David Margolick, a contributing editor at Vanity Fair Magazine wrote about the classic white seeded grapefruit most people grew up eating.It became almost extinct but thanks to preservationists , it's on its' way to becoming an heirloom breed. Napoleon's surgeon brought it to Colonial Florida and it has been a classic in American cooking from then on.. If you want a tasty Spring side dish try another Food writer Melissa Clark's recipe for grapefruit slices with olive oil and salt.It's just slicing  the fruit into rounds and drizzling olive oil over them. Flaky sea salt is  then scattered on top of them. Try this with roasted chicken or even the first outdoor grilled salmon of the season.It can also go into a salsa with lemons and limes along with oranges for sweetness. A grapefruit cake also makes a lovely change of pace for an Easter or bridal shower dessert.It can also be turned into a refreshing sorbet or even gelato for the warm days ahead.

Lemons become a popular flavoring in the Spring. It is vital in preparing a Greek Easter feast.Lemon juice  along with olive oil, and  Greek oregano are poured over the cut and then cooked for two hours. The meat's juices mix with this heavenly combination  called zoumi. It's spooned over the lamb slices and potatoes along with being sopped up with crusty bread. It also figures in their salad dressing too, adding zing to a garlicky vinaigrette. Lemon along with lime will be key to  creating deliciously refreshing ades and iced teas when the Spring temps start rising. They'll be a nice change to all those sodas . Add some seltzer to make them fizzy and fun.Limes will also get double duty when barbecue season kicks off soon. Mix a cup and a half of it with garlic, olive oil and garlic for a tasty marinade for chicken wings and legs.The verdant green fruit can also be perfect for marinating shrimp in cerviza.Mexican beer and two tablespoons of tequila  are mixed with it to create a tasty marinade. Oranges are still in season so include them in any recipe. Add their juices to pulled pork for a different spin on a classic sandwich or marinate a steak in freshly squeezed juice. A perfect Spring dessert is orange cake with orange icing,

Spring is here. Add a jolt to Spring cooking and baking with a touch of any citrus. Their zing is a refreshing touch to creating a light and airy meal.

A Taste Of The Tropics

One of the best parts of January is all that tropical fruit that 's in our groceries right now. They are not only good for you but versatile.Any of the fruits from grapefruit to mangoes can go into a breakfast, lunch,  dinner. and snacking.

As we all know from the television ads, Haloes are hot right now. These seedless beauties are being marketed to kids because they're seedless. Yet adults can enjoy them too. They have a lovely sweetness that's more intense than the average Mandarins are usually used in salads, adding both color and flavor to bland ones.Try them in a grilled chicken salad along with a liberal sprinkling of almonds. They are also good with sliced tomatoes and onions for a nice side. They can also be used as a glaze for chicken , pork and even salmon. Of course, the best use for them is dessert. Try them in a cake or trifle.They make a tasty sorbet, perfect after a fiery chili or Sunday roast. Their larger cousins, the orange are also versatile.Of course, there is orange chicken but there are also several pork recipes that call for the fruit as well. Try a braised pork ribs with a soy  sauce  - orange juice marinade. Garlic and ginger spice it up.Spare ribs get zinged up too with a dash of juice. Make a tangy orange-butter sauce to spoon over peas or broccoli.Again, oranges are great ingredients in any baked good,from muffins to cake. Orange juice is also a nice addition to buttercream icing, cutting  the overt sweetness.

Lemons and limes are other tropical beauties that liven up any winter diet. Besides adding a much and well-needed dose of Vitamin C, they add spark, flavor, and color. We all know that lemon is great with salads, subbing in for any kind of vinegar but did any know it's also great with pasta? Lemon linguine is a refreshing break away from traditional sauces. It's made with lemon juice, whole cream and egg yolks,  along with butter. The sauce is poured over the pasta and it cooks from its heat.Grilled chicken can also be added too. Lime is usually associated with Mexican recipes but it is also good as a marinade for salmon and swordfish. Try it in a salad dressing instead of lemon, or even better as a main ingredient in a lime buttercream frosting.Mango is another tropic wonder and again versatile. There are a million recipes for mango salsa and chutney along with for smoothies.Think beyond the mango tree and pair it with shrimp and lime in a tasty pita.Toss in some mango slices along with onion slices and fresh orange juice for a tasty and exotic dish, perfect with white rice.Pineapple , which makes us think of blissful pina coladas, can also be used in a variety of different recipes. too, from it traditionally gracing ham to  healthy kabobs.

It's easy to have a taste of the tropics. Bring home any of these exotic fruits such as lemons and limes, mangos and Mandarins. They'll add juice and fun to a blah winter diet.

Culinary Iconoclast Ruby Tandoh

Cooks, bakers, and even food bloggers tend to be sheep. They follow and write about what's trending, trying to keep up with the culinary hipsters who make our eating rules. Luckily, there is a rebel, the famed British chef, baker and blogger Ruby Tandoh to break the rules. She believes in eating what mothers and grans have said for centuries  -eat what you like. The heck with what everyone else tries to tell you.

Ruby Tandoh's name may sound familiar to fans of The Great British Baking Show.Times contributor, Tejal Rao, a regular contributor and food blogger herself., wrote about this phenomenon in today's New York Times  Food section. She was one of the final contestant on the Season Four competition. This former art and philosophy major turned to cooking and baking as not only a passion but as a way of life. She has written food centered essays for The Guardian, British Elle, and other magazines along with two cookbooks. Her latest book, "Flavour: Eat What You Love" is due out here in the States next month. It was first published in the UK last August  It's a celebration of a skilled home cooking enthusiast. The book also touches upon on the feminist concept of "shine theory"  which values female friendship over competition. She eschews diets and wrote a lament in an essay  that food writers have gone from feasting and flavor to cleanness and lightness. Chef Tandoh has created a dialogue and somewhat of a revolution in Britain. She also has misgivings about the benefits of some diets and their promises too.

What does she cook and bake? She has been exploring her Ghanian roots. Her grandfather had immigrated from there, bringing a wealth of recipes.There is ground nut  or peanut soup spiked with chiles along with tilapia in a garlicky marinade. Fried plaintains round it out this a meal full of memories and flavor Her blog is full of yummy recipes for cakes , doughnuts and creme brules.made with raspberries. She has recipes for rye rolls and a mouth watering banana upside down cake. The new cookbook is a reflection of this as well. There's a creamy English fish pie, made with smoked haddock and peas topped with a thick layer of mashed potatoes.Lentil soup is sparked with lime . She includes an opulent meringue, rolled up with cherries and cream. As we all saw on The Great British Baking show, she is an excellent baker. She relies on everyday sweeteners such as honey, sugar, dark brown sugar, golden syrup and treacle or molasses to create amazing sweets such as a marbled chocolate almond Bundt cake and steamed panettone.


Cooking and baking need rebels to keep it fresh . Ruby Tandoh is just that iconoclast to make us break the bonds of all these  diet recipes and fads. She setting us free in a very delicious way.

Cleansing Moments

Palate cleansers may sound like they belong in the bygone aristocratic days of Downton Abbey, but they are relevant on today's table. They provide a refreshing  break from a  course that is too spicy or too gamey.They're also  a nice way of slowing down a party dinner, giving guests time to digest and relax a bit.

This mini-course came about from the Italians who named it intermezzo. Basically it's a very small plate served halfway through  a meal of several courses.It's usually a light two  bite affair. A true Italian one features light neutral flavors such as basil, mint or parsley. It can also be any piece of fruit, sparkling wine or a sorbet. The last is usually a liqueur, wine or fruit flavor. The French, too, enjoy palate cleansers. They have a slightly different belief about them than the Italians do. In the Gallic diet, the cleansing plate is not only to wash away any lingering strong flavors from the previous course but also to aid in digestion, avoid heartburn and stimulate the appetite for the next course. In Normandy,  the French province known for their apples, apple brandy or Calvados is used. It is a strong , fiery shot called trou Normand,  Palate cleansers should work with the cuisines.. They shouldn't be overpowering and leave an aftertaste of their own  the next course.If it's a homemade cleanser, then be sparing with the flavorings.Don't go  overboard .The taste buds only have to be refreshed , not hosed down.

What is a good palate cleanser? Sometimes it's just a glass of water, well chilled with ice. Sparkling water can also be used, usually graced with a slice of lemon or lime, Surprisingly enough tea can also be used.Try a lightly brewed green, black or mint tea with the barest of sweeteners.It can be served hot or cold, but for fall and winter feasts serve it hot and save the iced version for spring and summer meals.Celery sticks or sliced Granny Smith apples make wonderful , informal palate cleansers. Serve them on a fancy plate after the first course. A sprig of parsley can also work too. Most palate cleansers are usually sorbets. It's usually lemon, lime or mint and it's easy to make. It's just taking
one cup each of water, sugar,  lemon,or lime juice for the fruit sorbets. The mint requires one packed cup of chopped mint leaves two cups of water and two and a half cups of sugar. A quarter of a cup of sweet wine is also needed.It 's simmering over a low flame and then putting the liquid into an ice cream maker . One scoop is placed in a fancy silver or glass bowl and decorated with lemon, or lime zest for the fruit sorbets. The mint sorbet usually is decorated with a curled mint leaf.

A palate cleanser is a nice way to prepare the taste buds for the next course. Make it a sorbet or a plate of celery. It will be a hit with guests who want a refreshing change of pace.

From Gills To Tail

Mention cooking a whole fish and most home chefs will blanch. They don't want to be bothered with the scales or the tail and certainly not the head. Yet,  those sanitized and cleaned up fillets means flavorless and blandness. The best bet - going gills to tail.

Melissa Clark realized this and wrote about it in her A Good Appetite column in yesterday's New York Times Food section. Cooking a whole fish means a flavorful dinner later, especially when it's cooked on a grill.A grill is especially not kind to the delicate fish meat. It can dry it out in seconds , leaving  as Ms Clark puts it "petrified". Whole fish is a better choice for outdoor cooking. The skin and bones keep the juices from evaporating too quickly as it acts as insulation.There's also the plus of crisp fish skin. The only problem is that the skin sticks to the grate.The solution is a grill basket, a fish shaped , long handled stainless steel holder that goes over the grill grate .It can be found everywhere from Amazon to Target. If you don't have one , then use a flat metal spatula and ease it under the fish before flipping. Don't worry about it ripping. If it does, comes the advice. The spot can be covered up with a garnish of chopped herbs.Remember to remind guests about the bones or filet the fish right after it comes off the grill, scooping the meat off the skeleton, It can then be served cleanly , without bones or the head to freak out the more squeamish guests.

What fish works the best? Ms. Clark recommends whole dorade, branzino or trout.The first two may also go under the names sea bream and sea bass at your local fish markets. They're fatty skinned fish with sweet, tender meat underneath, She also suggest one fish per person. As for flavoring, sometimes just a hit of salt plus the grill's smokiness is all the  seasoning needed for these mild flavored kinds.If you do want to add aromatics, then use the cavity,.First season with salt, then the thinly sliced aromatics and finally oil the skin.  before popping over the hot coals. .Ms. Clark decided to add lemongrass, sliced lime,cilantro stems and and shallots inside the fish. She also makes a Thai inspired sauce  to go with it,using the same ingredients along with Thai chili sauce, mint, fish sauce and coconut milk,.All of it is put in food processor until it's like a mushy spicy relish. Another route would be using Mediterranean herbs on the dorade and the branzino since both fish have been served in Italy and Greece since ancient times. Try  a stuffing of rosemary,thyme and garlic along with sea salt and fresh ground pepper.They can  also be spiced up Mexican style with a jalapeno sauce spiked up with garlic and onions, along with cilantro and lemon juice. Of course also add olive oil along with salt and pepper.

Going gill to tail is a great way to grill fish, Keeping the head and skin on gives it more flavor. creating a delectable meal.It is the way to create a memorable fillet.

Know Your Marinades

It's the beginning of grilling  season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice  one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered  a kind of marinade.Beginner grillers will have all sorts of questions regarding this.

A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and  red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.

Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon  juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can  also liven up  a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
 sub in fresh rosemary or parsley for the basil for an entirely different taste.

A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.

Kitchen Cleaning; Old School Versus New

Just as there are two schools of thought regarding processed and artisanal foods there are two distinct thoughts about old school versus new age kitchen cleaning. Many are switching back to the concoctions our grandmothers and great grandmothers used to wash dishes and polish silver. Do they work better than  the commercial cleansers? are commercial soaps and waxes better at getting pots and pans to gleam and shine? That is the question.

Dish detergent is the one cleanser that is almost used every day . Most, such as Dawn is effective, despite its' mildness. In fact it's used on birds and animals that have been soiled by oil spills. To be honest it can even be used as a shampoo, that's how gentle it is. Other brands, like Palmolive, are the same. They're not harmful on skin and not damaging when they accidentally splash onto the face. However there is the school of thought that just uses white vinegar and water  or baking soda. The last is great on removing stubborn coffee and tea stains  and returning cups to their original whiteness. Dishwashing soaps are great for degreasing and for working on stubborn stuck on crusts. Yet again vinegar also works well in this case as well and ketchup (!) as well is great at dissolving those crusty burnt pieces and grease spots.Another novel duo is lime and salt. Liberally sprinkle lime juice over the areas and then sprinkle on a medium layer of salt. Minutes later rinse away to reveal a shiny surface.

As any home chef can tell you cleaning the oven is not only a chore, it's also sickening -literally. Most commercial oven cleaners are effective but with them comes that horrible chemical odor along with  several warnings,A better bet is again, a kitchen cleaner's  best friend baking soda and vinegar. It.s a simple chore of first coating your oven with a baking soda paste and leaving it on for twelve hours.It is then washed off with a vinegar and water mix. Put the last two in a spray bottle and liberally spritz the interior. do the same with the oven racks.Baking soda  and vinegar also work  as an excellent cleanser for silverware too.You will also need sea salt and aluminum foil too. The last is used to transfer the tarnish from the silver to the foil.  salt is also a good cleaner for cast iron pans too. Just scrub it on the surface to remove any grease or leftover burnt bits. The kitchen sink, usually the place where all this cleaning takes place also needs to be scrubbed every now and then, Most of us use bleach to get rid of any of the stubborn tea stains however it's baking soda- again - to the rescue. This miracle powder also clears up clogged drains too.


Howver you clean your kitchen is up to you. The commercial powders and lquids work ell but some can be toxic. You can go back to family recipes using all natural products like baking soda and vinegar. They , too do an amazing job of bringling back the clean. do what works for you to have a spotless kitchen ,