The Selling Of The Dixie Lee

 Could it be true? One of New Jersey's most iconic bakeries Keansburg 's Dixie Lee Bskery is now owned by a famous chef?  What's going to happen to this mainstay of the Jersey shore?

It's been the steady buzz around this iconic business for the last few weeks. I've have always been a big fan of the place (as everyone knows.)It's worth the trip down to Keansburg , even in December for the Christmas platters of butter cookies.I love their variety of them, from the chocolate dipped to the butter leaves sandwich types. Their giant cookies covered in nothing but sprinkles or M&M's are the best and are like mini hubcaps in size. Everyone goes mad for their  chewy onion rye bread which is a delicate flavor blend of crispy blackened onions and rye dough.It's so good you can even eat it for breakfast (and I have , slathered with Melt) Over the years I've bought their seven layer cake for my Mom's graduation and crunchy flaky croissants that rival any New York City' patisseries, There are  cult like followings for the Dixie Lee's lemon meringue pie and their doughnuts, both jelly and traditional.

The bakery has a long history in the Keansburg area. It started eighty-five years ago when the town was basically a summer resort , dotted with tiny bungalows. For the past forty years Mark Onoluk and Allison Loori have owned it, maintaining the  original recipes that pleases generations for decades. However it was too much  for them although they will be staying on as managing partners. Enter famed chef and Hazlet native David Burke. Chef Burke is no stranger to baked goods. He studied at the prestigious Ecole LeNotre in Plaisirs,France a suburb of Paris. He has been on the Bravo network's popular Top Chef  for two season and owns a slew of clubby and trendy eateries throughout New Jersey. His latest is Goat in Union Beach, a town away from Keansburg. His plans for the Dixie Lee? He wants to keep the iconic menu.It's what four generations of his family enjoyed. His son's wedding cake even came from there. Yet will he sneak in meringues or brioches?  He plans on selling sandwiches, which could be wonderful. I wouldn't mind a ham and Gruyere stuffed sandwich. I do hope he keeps what has made the bakery great, cookies and breads that taste like homemade, cupcakes and cakes topped with fluffy buttercream.

David Burke has some pretty big baker's shoes to follow. Yes, he has created some of the states' best restaurant from Morristown to Fort Lee. Yet can he keep one of the Jersey shore's most loved bakeries humble with delicious treats? Let's hope so.

Bake Or Buy? A Guest's Dilemma

It's a general rule that dinner guests should bring some kind of thank you for inviting me gift. The easiest  ideas are either wine or flowers. Yet what happens when the host requests a dessert. Do you go all out and create a confection or do you make a quick trip to the local bakery?

There are a lot of reasons not to bake. One is that it saves a lot of time. Baking and icing any cake or cupcake takes a lot of time. Using  cake mix and canned frosting saves some time but not really all that much. Plus canned icing is not as good as homemade buttercream. Then there's rearranging the fridge to accommodate  the treat. Nothing sweet can be left out - not when there are ants scurrying about.Another possible dilemma is taste. What you may think of as delicious may not be what other guests think delicious.You go through all the work of mixing, pouring, and baking then spend another hour or two creating elaborate swirls or flowers   all to have it ignored.Weather also plays a part in it. Who wants to bake in a hot kitchen on a hot summer's day? The room still will be a bit too warm despite air conditioning. Also rain could ruin a dessert. Forget making meringues. They don't become those crunchy light confections on a steamy, humid day. Think more a giant pool of very chewy salt water taffy. That's not something you want to bring to a dinner party.

Yet, you may feel guilty buying that tray of store brownies or cheesecake bites.You could bake something light and dependable such as an angel food cake. Use aquafaba or chickpea water for a delicate , vegan treat. You can bring macerated strawberries or even blackberries to top it. They're easy to make  - just let the fruit  sit in the sugar for about twenty minutes and then serve. Add a splash of Grand Marnier or brandy for an extra kick.Another easy bring over is the famed chocolate wafer cake. This American classic consists of just taking chocolate wafers and forming them into a log using either Cool Whip or homemade whipped cream. If you decide on the last you could sub in a drop or two of peppermint extract for a refreshing chocolate mint log. It can also be served with sliced strawberries or raspberries too. One good aspect is that you can make it early in the morning , and pop it into the fridge until it's time to leave. Another ice box cake to bring is one that involves layering graham crackers and pudding, then topping it off with frosting.

Should you bake or buy? It's up to you. If you have the time, then try your hand at an easy recipe. If not - head to your local bakery. There's no guilt or shame in treating your host to a perfectly baked and decorated dessert.

Spring Entertaining

Right now everyone is stocking up on dogs,burgers and buns. Home chefs are planning their sides - usually something with macaroni and mayo. Dessert will probably be watermelon slices, maybe Popsicles for the kids. Yet suppose- you could amp it up - turn the Memorial Day dinner into something a bit more sophisticated  - a bit more fun -and a bit unconventional. You can - and it's pretty easy to do.

Thessaly La Force, the editor for the Sunday Times T Magazine got to experience a Spring get together with Egyptian artist and chef, Laila Gohar. Chef Gohar is known for her outrageous art creations such as a thirteen foot long piece  mortadella hanging in Galleries Lafayette in Paris and a piece involving hanging large clusters of cherry tomatoes. Her entertaining style is a bit more laid back as she and her Spanish born husband celebrate the Egyptian holiday Sham el-Nassim which translates into "smelling the breeze' in Arabic. It goes back to the pharaohs when they welcomed in the Spring. Egyptians gather in outside places where they eat fermented fish, lettuce , beans and hard boiled eggs.This is usually celebrated the day after Coptic Easter (the same day as Greek and Russian orthodox Easter) however a Spring celebration can be held now. What I like about her entertaining style is that she juxtaposes a crusty boule next to almonds and olives. I would also have bowls of peppercino spiked olive oil too. There's nothing like a crusty slice dipped in a flavorful oil.

She serves braised rabbit and beans - the last is a new obsession of hers. The first may be too much for some - then rethink Cornish hens grilled crispy.  Chef Gohar is into beans right now  , using Rancho Gordo marcella bean which is similar to the creamy textured cannellini bean especially when it's soaked and then slowly cooked..You can go off menu by using chickpeas, which means there will be aquafaba for meringues - a dessert she loves. These don't have to be cooked. Add some chopped  parsley and sliced grape tomatoes or just serve the chickpeas in a flavored oil, maybe olive oil spiked with lemon juice. She recommends salad and seafood too. You can combine the two and have a chilled and grilled shrimp on a bed of Romaine lettuce. Put all food out as guests arrive. They can be served at room temperature. Doing this will free you up to greet guests and chat with them. As for dessert Chef Gohar likes "old lady" flavors like  meringue and marzipan. This is where the aquafaba comes in. Make meringues with it, whether vanilla, chocolate or coffee. I would serve them with cut , fresh fruit. It's a nice light end. What to drink the entire night long/ Champagne. It's a celebration so celebrate.

Go celebrate this Memorial Day weekend. Change up the barbecue menu with a more festive and fun menu. The guests will love it and you will too.

When Holidays Collide

Many families now have two or even three religions being practiced in their households. This year, Easter and Passover are almost simultaneous , with Orthodox Easter occurring a week later. With all these come some sort of dietary restriction, Can a home chef cope with all of these? Surprisingly yes.It does take some thoughtful planning but it can be done.

The first night of Passover happens on the Christian Good Friday. This is normally a time to eschew any meat except fish. What happens when the two religions are observed? Serve fish. The most commonly made one is gefilte fish , a kind of croquette. You can use salmon, or red snapper for a more flavorful mix. Gefilte fish can also be baked into a loaf bound together with four eggs and matzoh meal. Celery and onions give it a nice Spring freshness. Another idea is the whole filet itself for a more substantial meal. Think of combining salmon with both lemon and orange juice, spiked with garlic and dill. It can also be cooked in a garlic and coriander sauce. What happens when some of the family observe Greek or Russian Orthodoxy? Their's is a strict Lenten diet. Unlike Catholics and Protestants, they can't even have fish with spines  along with other meats.Only vegetables are allowed and they can only be boiled, not sauteed or fried. Oil, butter, and even margarine are forbidden. Boiled vegetables such as the meatier sweet potatoes or potatoes are allowed. These can be mashed and combined with other veggies to create a substantial mash.

Easter is also the time of bread and cakes. So many holiday breakfasts start off with a slice of egg bread.Unfortnately this can be awkward for some in a household that don't celebrate the day.Mmatzoh brei can be made. This is a variation of French toast with the cracker being first soaked in water then in egg. Serve it with maple syrup or honey. Matzoh can also be turned into a fun, crispy snack with the addition of kosher for Passover margarine, chocolate and brown sugar. Named Matzo Crack because it's highly addictive and tasty, it's even perfect for an Easter party.One dessert that transcends the two holidays are macarons. These can even be made with aquafaba - bean water from chickpeas  - to satisfy Greek Orthodox Holy Week laws. Dye them (using Kosher for Passover dyes) in delicate Easter egg colors such as pale pink , robin's egg blue and lavender. These can even be dusted with cocoa powder or sanding sugar to look more festive.

A multifaith household can be problematic during the holidays. Yet there are ways to deal with this . It's just being creative and thoughtful, keeping in mind ancient traditions and dietary laws.

Be Your Most Adventurous Self This New Year

What advice can be given to home chefs and bakers on this New Year's Eve?. Be bold. Be daring in the New Year! Broaden your culinary horizons. I know I will and it's going to be a wild, fun trip into the culinary unknown.

This is the year to be bold. Experiment. The worst thing that can happen is that the dish doesn;t come out well. Then tweak it. Don't be afraid. Dare. If you want to try meringues , then do so. Yearning to make that pineapple upside down cake or Dr. Pepper ribs, then do it. If there's a cuisine that you've longed to study in a cooking class , then go for the classes. They're not only informational, they're fun and you'll meet like-minded home chefs that will be instant friends. Turn your kitchen into a lap where you can mix and match different and diverse flavors. Who knows? You make come up with the next hit fo the new year.

The same ideology applies to gadgets too. If you want a mandoline, then buy it. A fryer? Or that frying pan that can cook and bake anything. Definitely add them to your arsenal of kitchen tools. Invest in meat and candy thermometers. These are must haves in any kitchen. They'll even inspire you to try bigger roasts and different forms of candy.If you want that cotton candy machine, go for it. It's not just as a fun party treat, Use it to decorate cakes and cupcakes. Try to make a bacon flavored one  to test your limits.Get the apparatuses to cure bacon at home or create  kimchee  and  sauerkraut. Have your significant other build a smokehouse or curing room for your foray into cold cuts.

The New Year is your oyster. Crack it open. Serve it with hot sauce or baked spinach. Turn it into your signature dish!

The Great British Bake Off : Rule Britannia Sweets

Competitions are usually thought of as a solely American idea. After all we compete with each other on everything, from survival to dress design. However the British  are just as blood thirsty - yet in a very polite genteel way.Watch The Great British Bake Off on PBS and you'll see  that in action.

I loved the American version shown here during the summer of 2013. That was hosted by the funny and folksy Jeff Foxworthy, with the great British baker and judge Paul Hollywood and Mexican chef Marcella Valladolid. The British version, where the American  one stems from has Mr. Hollywood and Mary Berry, a very genteel lady who's kind of like the Margaret Thatcher of judging. Rounding out this are an English comedy duo.Mel Guidroyc and Sue Perkins. The last  two have a sharper repartee with the contestants than Foxworthy and at times it seems they're almost mocking the contestants.. The bakers  come from all over the UK which means a variety of different accents. Some are easy to understand, some you just scratch your head and ask :what did he or she just say ?"Like their American counterparts , they are passionate about baking, being experts in a variety of different categories.Thankfully the losers are gently let go despite the sometimes brutal and acerbic critiques. One truly refreshing aspect of this are the contestants' attitudes towards each other. Instead of being rivals, they are more like a caring and supportive team. That could just be the genteel British nature.

What I love about the show is the different English sweet and savory bakes. I thought that they and the American recipes were similar but no. Both Yankee and Brit versions of the show  are divided into three sections.There is the signature challenge, a bake using a tried and tested recipe that the amateurs bakers make for their friends and families. Then there is the technical bake which is one using the same ingredients and recipe provided by Hollywood and Ms Berry. This is perhaps the most grueling because the finished product has to be exact, a sometimes difficult trick, The last is the  showstopper a bake designed to impress the judges with both looks and taste. The recipes are completely different from what was on the CBS show.. There are lavish meat pies, filled with everything from haggis to prunes and pork to the quintessential meringues. There are also sponge cakes as well as baked puff pastry wrapped pears, unusual here in the States. I'd love to seefuture contestants conquer true American recipes like chocolate chip cookies, pecan pie and cornbread.Most of the English recipes are French influenced as well  and not as hearty, or as as rustic as ours. They look elegant in a Jane Austen tea party kind of way  and have definitely sparked my urge to make them at home.

The Great British Bake Off is on every Sunday at 4PM.EST.If you have time or are tired of football or ice skating watch this. It's interesting on so many levels,a truly well baked show