Five Generations Of Grilled

 Recipes and food are passed down through generations. These are the culinary heirlooms that connect us to past generations. Barbecue for instance is one such food. This links family to their heritage going back decades.

Regular contributor Gabriel H. Sanchez wrote about his family's connection to smoked brisket in today's New York Times Wednesday Food section.Mr. Sanchez is a fifth generation lover of the meat coming from Lockhart ,Texas. Lockhart may be a small city located between San Antonio and Austen but Texas lawmakers decreed t to be the barbecue capital of the state. It has four historic smoke houses which has served many visitors and locals for decades.Most of Mr. Sanchez's family have worked at one Kreutz Market started by  the son of German immigrants Charles Kreutz in 1900. To cut down on waste he began smoking the unsold cuts in the tradition of his German heritage. he strung up sausages like Christmas lights over slow burning post oak. Tougher cuts of beef were smoked at low temperatures for many hours or even days until the fats and the coilligen were broken down into a  rich aromatic just that saturated each bite. The area had been ripe for this kind of food. It was on the CHisolm Trail where cattle were driven mainly by black and Hispanic cowboys who had a taste for charcoal and barbecue. This was a definite impact on early Texan cuisine.

Five generations of Mr Sanchez' family worked at Kruetz's from his great great grandfather in the early 1960's to his father. Various cousins and uncles also worked in the industry.it was hard work , some having frostbitten noses from filling sausage casing in sub zero freezers to hands singed by flames.Their clothes were always blackened by soot and ash. Yet barbecue was  their life and passion.After Mr Sanchez;s father joined the Marines and did a Tour of Duty during the Iraq War he found comfort in being in front of  his Weber grill making his own smoked brisket.He showed his son how to trust tongs over a thermometer and the care and attentiveness to cook meat low and slow for hours.The next generation will learn as a new generation was brought to another smokehouse Smitty's. There is a recipe included for those who arent' close to a smokehouseIt's a two day make with the neat being seasoned with salt and pepper the night before for a dry brine.The grill pit itself should be a mix for wood chips and charcoal and cooking it should really take three and a half hours. The cut is also coated in molasses which caramelizes the exterior giving it  a nice crunchy coating.

Barbecue isn't just a fun summertime meal.It's an heir loom recipe going back generations. For some it 's what connects the past with the present.

Forget Sourdough Try These Breads

 For some reason sourdough bread was the hit of the lock down. Home bakers took to it like a duck to water. Yet there are so many other breads to try - from white to rye to whole wheat. These are just as delicious and even easier to whip up.

White bread always gets a bad wrap. It's probably because of the store bought processed kind which has the taste and texture of a kitchen sponge. However homemade white bread is an entirely different kind. It's soft and chewy, perfect on it's own with butter or jam or used for sandwiches. The ingredients are fairly straightforward - flour yeast, water, honey, salt and butter. some home bakers add a tiny bit of vinegar to keep the texture soft and the flavor not too sweet. As for flour, yes you can use regular white but some home bakers prefer bread flour which gives it a much more chewier bite. Keep in mind you can also make bread rolls too. These are fun to make and can be topped with an egg wash and poppy/sesame seeds. A variation is the baguette. The dough recipe is slightly different, with the omission of honey and butter. A few tip before making it. You can buy French bread loaf pans at good kitchen stores such as Williams Sonoma and Sur La Table. Another instrument to buy is a baker's  lame which looks like a toothbrush with a small razor at the end instead of a brush. This is used for creating those classic slashes and "rips" on the top of the bread. Ice  - yes ice is used to create that ultra crusty crust. Toss three to four cubes on the oven floor to create steam that will crisp up the loaf.

For those wanting a  healthier slice,  think whole wheat. King Arthur brand has the best wheat flour and it can be bought at any grocery store or super store like Wal-Mart. Most recipes call for honey(if you want to continue with the all natural vibe, then use organic honey) along with water, yeast and salt. Again like with white bread the dough can be sectioned off into rolls whether for dinner or just lunchtime sandwiches. Another dark bread that's easy to make - and even easier to eat is pumpernickel.Its' dark color comes from the blend of whole wheat flour and dark cocoa powder while the unique taste comes from unsulphured  molasses. These would be great baked into rolls and served with a hearty steak dinner or  beef stew. The most classic brown bread is rye. This is a blend of rye flour - again use King Arthur or arrowhead Mills brands for this along with butter and warm milk. Carraway seeds are added for the traditional anise flavor. It isn't done much but you can make rye rolls, which are perfect for ham or pastrami sandwiches.

Try new breads if you're tired of baking sourdough. Try something different with the same amount of flavor and crusty crust. It could be a baguette or a rye roll. Get creative and expand your bread repertoire.

A Different Kind Of Easter

This Easter will be different. Yet maybe a cozy holiday in is what we need. It's not quite the same with the restaurant brunches or big family gatherings. It will do.

We can still have Easter ham with plenty left over. Hopefully everyone has their roasts and sides picked out. Baked beans are one great one. If you haven't bought a can you can still create you own. Just use onion powder, tomato sauce and three sweeteners, brown sugar, maple syrup and molasses, Apple cider vinegar and dried mustard are added for tang along with a splash of apple juice. It's then soaking and boiling the beans. Meanwhile, you can fry up the bacon and then add all the other ingredients. Many have potato salad with their Easter hams. A quick recipe involves boiled ones cooled and sliced. Add a good dollop of mayo and chopped celery (if you don't have it, then use celery salt) along with hard boiled eggs- which you should have.

Easter is a time of sweets, For a fun indoor/outdoor Easter egg hunt put chocolate eggs in the plastic ones. Another idea is creating cupcakes with clues in the frosting. Draw arrows or little pictograms in the icing. Since the kids are in a nd looking for activities , think about a frosting bar. Bake the cupcakes tonight and make a buttercream or chocolate butter cream as the first layer. Have jellybeans or  smaller bowls of colored frostings to create dots and stripes. It's a nice way to pass an afternoon. You could even have a contest for creating the most decorative or the one that looks the most like an Easter egg. Another fun Easter night treat is an Easter candy sundae. Layer whatever ice cream you have with jellybeans or any chocolate eggs. The last can be split in half for easier eating. Easter cookies can be turned into ice cream sandwiches.it's just putting a small scoop on one cookie, then topping it with another.

Easter will be different this year. Celebrate with traditional dishes and fun treats. Make the day memorable with favorite flavors and foods.

Diet Fun

Can a diet be fun? Surprisingly yes, if you're creative and know what to mix and blend you can.It's just a matter of being open and experimenting. It'll make a new lifestyle change exciting.

This has been my mantra now that I'm on the cirrhosis diet. I have to admit it was more than daunting at first. Let's face it , giving up sugar and salt  is life changing.It's giving up cookies and the occasional cupcake. The salt is even worse. I have to give up my beloved pretzels and bacon along with the occasional bag of chips. Salad dressings, thanks to their high sodium content are also off the table. The one that kills me is the veggie broth, my always go to  when I feel sick or just want a very light meal. Luckily one of my favorite soups, Well Yes comes in  lower sodium and thankfully tastes the same. Other soups aren't so forgiving so it's up to me to get creative about them. I found a recipe for homemade veggie stock that sounds delicious , I can see adding whole wheat fusilli and chickpeas for a much healthier version of pasta e fagiole. I could also add Beyond Meat crumbles for a heartier chowder like soup. As for the salad dressings, I can use vegan Nayonnaise which tastes like the real thing. It's a low sodium sauce that can be blended with turmeric or cumin, both liver building spices. I also plan on cooking with those spices. I live them already and am looking forward to using it to flavor lentils and chickpeas.

As for the sweets, I was more than ecstatic to discover that very dark chocolate actually helps in slowing down cirrhosis. I went out and bought the seventy-five percent bars. These have a slightly sweet flavor but tastes more like baking chocolate - which I love. I decided to cut and then grate it into a cup of almond butter. It's the perfect sweet snack - and almost decadent in its' flavor.I plan on mixing it with plain Greek yogurt which I can also have. The Slushie cup I used for my Pepsi slushies can be used for making a kind of ice cream with these ingredients. I can't have the regular kind due to all the sugar but I can have this. I also plant on chopping and pureeing different fruits and mixing it with the yogurt for different iced treats. (Greek yogurt can also be used for dips for veggies too). As for candy' even the sugar free is out of bounds. Yet there are grapes and blueberries to enjoy and snack on. I can melt the  dark chocolate and dip strawberries and other fruits in it.  As for cakes, I'm looking into whole wheat ones sweetened with honey. This will be the rare treat, made on birthdays and holidays. There is an oatmeal cookie made with blackstrap molasses - again this last is acceptable, that I'm looking into too.

This diet won't kill me. Thanks to being creative , it will save me. There's so many ingredients I can play with to create delicious meals and treats. I'm looking forward to all these changes.

Your Fall Kitchen Must Have Apples

One of the most versatile must haves this season is the apple. It can be used in both sweet and savory dishes, along with being a healthy snack. Consider it for all sorts of recipe from main to sides to dessert.

Every September I devote at least one post to this Swiss army knife of fruits. It can be used in many savory dishes. Keep in mind that there are so many different varieties and choosing the right kind for the right recipe is crucial. The US alone has 2,500 (!) different kinds with Red Delicious and Granny Smith being the most popular. Don't sub in one apple for another if the recipes says so. This mostly applies to the baking ones. If you're still in the dark then head to the website, www.bestapples.com that parses out everything about the fruit. It's from Washington State , a state vital to apple production and known for its' beautiful orchards. It's a great site that even explains the different types origins and what they're good for. Apples are great foils for pork recipes because their sweetness gives a boost to the meat's earthy unami's flavor. Slice up any kind, Gala for sweetness or the Granny Smiths for tartness. Apples are also the best ingredient for pork roast too. Can they be used with any other meat? Only chicken. They can be braised and sauteed with them. For a fancier dish , consider making Chicken Normandy, a Northern French dish that combines apples and with the lush combo of brandy and cream.

Of course apples are great in salads too. I love them with simple mixed greens, almonds and Craisins for a sweet side to tarragon chicken salad. If you have any leftover rotisserie chicken add it to the salad to make for a filling lunch. You can enhance the apple flavor with an apple cider vinaigrette or just a tiny bit of apple cider. Again apples and apple cider are key ingredients in fall baking. It also pays to have a small jug of cider in the fridge too. It's a nice refreshing drink but also makes for a zesty ingredient in doughnuts, cakes, and even muffins.It enriches the baked goods' crumb, going from yellow to a deep golden hue and adds a lovely fruity flavor . Some recipes will call for apple molasses or boiled apple cider. This is easy to make. It's a centuries old technique that requires pouring two gallons of apple cider (more or less) into a large non-reactive stockpot. This means using one that's either glass, copper, stainless steel but NOT aluminum. Boil down until there's only half left and then store in sterilized bottles (you can use your old wine ones). This syrup can be used in both baking and glazes as well as in barbecue sauces and meat glazes. It will keep in a cool dry place for months  - although it probably won;t last long if you're a prolific baker.

Apples are a key ingredient in both sweet and savory autumn dishes. Have a bowlful along with a jug of cider handy for all your cooking and baking needs. They are a must for tasty cool weather dishes and treats.

Giving Old Spice Some Spice

One of the most needed artillery in any home chef's arsenal is a well stocked spice rack.These little bottles of flavor and fire, sweet and savory give oomph to even the simplest of dishes. Yet do you know when to toss them once they lose their spice? What do you do with all those unused bottles?

That's the question posed and answered by Jennifer Steinhauser in today's New York Times Food section. Ms. Steinhauer, who writes both about food and politics for The Times has explored a kitchen's most used area - the spice rack. We all have a plethora of them in our racks or cabinets (some of us more than others) and they can sit there for years.What she does recommend is pouring all your remaining spices into individual bottles of the same size (don't mix them). Create labels for them with painter's tape and a Sharpie.However here's a short guide  to let you know when to toss and when to keep. Ground spices such as cinnamon,curry cumin and nit meg should be thrown out after two or three years.Whole spices like cinnamon sticks and cloves can last longer between four and five years. The same goes for whole peppercorns. Dried ground herbs such as parsley, basil and oregano are only good for three to four years.

What do you do with all those spices? Ms. Sullivan suggests making a curry from Indian chef and cookbook author, Meera Sodha's Made In India: Recipes From An Indian Family Kitchen. It's a crunchy fun mix of cauliflower, cashews,peas and coconuts. The spices used are coriander , cumin and chili powder along with garam masala. There's also tomato paste and garlic along with green chile for fire.It's a great way of using these spices. The same can be said for turmeric which is also great in any curry. For sumac, the base in za'atar, she received inspiration from Cathy Barrow's latest book Pie Squared: Irresistably Easy Sweet and Savory Slab Pies. It's a sumac scented eggplant slab pie however Ms. Steinhauser nixed the dough and added the sumac to the eggplant.It's then baking it and simmering the cubes with tomatoes and chickpeas. Pomegranate molasses is used for a bit of sweetening. All spice racks have the herbes de Provence and Ms. Steinhauser used hers to season chicken breasts. along with salt and pepper. This recipe is a great way to use up rosemary, thyme and sage.

This is the perfect time to re evaluate your spice rack. Use up what you have in these recipes or others. Just don't let them sit there.

Your Holiday Spice Guide

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

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

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

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

Hipster Condiments From Home

One of the biggest trends of the artisanal food movements is freshly made condiments. A new generation is discovering what their great -grandparents made on a weekly basis homemade mayos and ketchups, not to mention sauces . Any of these are a great addition to the summer menu, heightening the taste of ordinary meats and salads,

Mayo is always in demand.It gives a creaminess to dry sandwiches and helps with creating tasty dressings. It's also relatively easy to whip up.It's taking one egg and mixing both the yolk and the white with lemon juice,dry mustard and distilled or white vinegar. Some recipes call for minced garlic for more of an aioli taste. After these have been blended it's then adding a steady stream of either canola, vegetable,  or olive oils. I would go for the last , simply for the flavor and richness it gives. You can also add a small dash of paprika or for more color and flavor, dried parsley, tarragon or basil. Can the all time favorite Miracle Whip be duplicated in a home kitchen? Yes and it has a surprising ingredient -powdered sugar!! It 's sort of like mayonnaise however with a thicker, pastier texture. This comes from making a roux out of water, dry mustard,flour and white or distilled vinegar.  It's cooked over a low flame and then added to the mayo mixture. Remember homemade mayo and Miracle Whip contain raw egg which is risky for pregnant women, the elderly and the very young.If you're leery about using the raw egg, then switch in aquafaba or chickpea water.It creates the same density as an egg would and just as easy to make. The only difference is adding a table of rice or maple syrup for more flavor..

Ketchup is another table must have, especially if you cook up a lot of burgers and steaks. It's great to make in the summer thanks to the abundance of tomatoes. Just keep in mind you  will need  A LOT of them - namely five pounds. Thankfully there are plenty of farmer's markets plus farm stands to buy them from.Apple cider vinegar is also called for to give it that tart taste as well as Dijon mustard and a tiny pinch of cayenne pepper. Honey is also added for sweetness along with a quarter teaspoon of cinnamon. Some recipes call for two thirds of a cup of white sugar too, along with celery salt. Ketchup does require a slow cooker and it's usually a four to six hour cook.Once you've made ketchup it's an easy leap to making barbecue sauce. Ketchup is the main ingredient in any barbecue sauce. It also requires apple cider vinegar for that distinctive bite along with light brown sugar, dried mustard and Worcestershire sauce, Some recipes do call for molasses but you could sub in dark honey instead for a less intense sweetness..Lemon juice and onion powder are also added to the mix and the entire sauce is cooked in a slow cooker for six to eight hours.If you want to add zing then, pour in a cup of Tennessee bourbon or whiskey. Bourbon barbecue sauce  is good slathered on beef ribs, or even pulled pork.

Look to artisanal condiments to give your backyard grilling some oomph. this season. They're easy to make, without any fuss.It's a great way of bringing the hip and the old fashioned back to family cook outs.

Your Last Minute Christmas Dinner Check List

This is probably the most hectic weekend of the year. Home chefs are probably stressing about the big Christmas Eve dinner tomorrow or the one  on Monday >Now is a time to good to write up a list and check it twice - to ensure a hassle free meal full of good food and good cheer,.

First of all make sure all the holiday table linens are clean and up t snuff.If you want set the table tonight or tomorrow. Enlist your bored teen or tween to roll up the napkins and slide the  napkin rings on them. . Also check the good silver or gold cutlery to make sure that nothing is tarnished. The same goes for the matching ladles and serving spoons. Once you've done that it's time to assess the pantry and fridge.Do you have enough butter for both cooking and the table? Ditto for the margarine. Do you have enough spices such as sage for the dressing if you're serving turkey and cloves for the ham?
If you're making bked beans from scratch is there plenty of brown sugar or molasses? Are you low on garlic,or oregano? Now is the time to run to the store to get them.Make sure you have enough canned veggies if you;re going that route for sides. Eggs always factor into the holiday cooking equation too, whether as an ingredient or the star of a holiday brunch or breakfast. Buy enough so that you don't suffer a shortage..As far as rolls, they'll keep so get them now if you haven't already  The ham and the turkey should have been bought already. Waiting until the last minute could result in getting a smaller bird or  a canned ham as opposed to a fresh one.

Seafood has to be bought fresh if you're planning to celebrate Christmas Eve the  Southern Italian  way. However shrimp can be bought frozen and then thawed out.It can be done by either letting it sit in the fridge for twenty four hours or placing them in an airtight bag and running hot tap water over them.If you're planning on serving them as an appetizer, then also make sure you have enough shrimp cocktail sauce or the ingredients to make your own. Another question is  - do I have the proper pans for roasting? if not  now is a good time to head to the grocery and pck up a disposable f oil one (you can buy the read deal after the holiday during the January white sales) Make sure that your carving knives are all honed and sharp. The next step is looking over the smaller pots and making sure you have enough to cook the sides.Also check the sizing on your microwave ones too. You may have to use the old nuke machine if you don't have enough burners. For those planning a Christmas buffet make sure your sterno cans work, If one or more has dried out , then get new ones today. Luckily they can last twelve to fifteen years.


Keeping abreast of your Christmas dinner is important. it will make for smooth prep and cooking.. It's one less headache you have to deal with during a busy day in the kitchen.

Small Bites For A Summer's Night

Big meals seem superfluous in summer. No one wants to really eat when the temps hit the nineties which is why bite sized foods seems perfect. It's time to try the Eastern Mediterranean tradition of mezze. It's a light, tasty way to eat and enjoy the flavors of the season.

David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a  selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of  Greek ouzo, Turkish  raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.

These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory  mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.

It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.

Healthy Holiday Cookies

Many think it's as rare as actually seeing Santa Claus or even an elf? What is it? A batch of healthy holiday cookies.Is there such a thing? More importantly what would they taste like?Well, there is such a thing and healthy good for you cookies actually are flavorful.

Many home bakers and cookie affectionadoes blanch at the very notion of a healthy holiday treat. After all Christmas is supposed to be a time for indulgences with buttery rich shortbreads and icing laden gingerbread men. Yet you don't have to give up flavor for a tasty plate of goodness.One of the most popular to bake during this season is the sugar cookie. One sub in white flour with spelt. along with coconut or evaporated cane sugar.Home bakers could sub in the healthier brown sugar, however this makes for a very chewy sugar cookie. Most holidays ones have a snap and crunch to them.Use a butter type spread such as Earth Balance sticks. They are non dairy yet have a buttery taste.Unfortunately the icing does have to have confectioner's sugar to create a smooth paste, however you can add skim milk or make an icing using macadamia nuts and shredded coconut.Peanut butter cookies are another holiday fave. You can sub in maple syrup for refined white sugar Applesauce can be added too along with organic peanut butter. Chocolate chip, that holiday cookie platter must have can be remade into something healthier.One, you can sub in carob chips for chocolate ones. Another sub in  -oatmeal flour  or whole heat for an extra chewy bite.Again use coconut and sucanat -which is whole cane sugar that hasn't been refined.

Of course it wouldn't be Christmas without the classic snickerdoodle. This time they can be a good for you indulgence, with the addition of organic sucanat and using Earth Balance  faux butter .sticks. Use a  lot of cinnamon when making these because the spice can help in lowering blood pressure as wekll as aiding in combating stomach flu. Oatmeal cookies are a must have. These can be made as healthy as possible., with whole wheat flour and honey along with brown sugar. An egg is used as a binder although there recipes that do use applesauce as a binder instead. Raisins are the preferred extra but you can also add dried cranberries for color and more flavor, along with dark chocolate chips. What would Christmas be without the classic gingerbread men and house?. You can still bake these  but with a better for you spin.. Use whole wheat pastry flour instead of white, coconut oil for butter and the oil dark molasses for white sugar.The last is high in potassium, iron,Vitamin B calcium and magnesium.You could use royal icing to decorate or a glaze. As for the gingerbread house, sub in healthy decorations rather than candy. Have an almond decorated roof along with Craisins around the windows and doors.Shredded coconut can be sprinkled on top to simulate snow. Another fun idea with the molasses is using it to make classic molasses snaps, using whole wheat flour and egg whites.

Yes, Virginia, there is such a thing as a healthy Christmas cookie that is delicious. You can make a whole slew of them, including the classic gingerbread house. They're a treat that's good for you.

Whole Wheat Treats

This is the start of the season for all kinds of treats, from jelly doughnuts to cookies. Unfortunately it also means an abundance of white flour and refined sugar. Ditch those and try something healthier. Think about using whole wheat flour and  different kinds of all natural sweeteners.They will still be yummy delights  but they won't be overloaded with the bad stuff. Everyone will be happy , from you to your little sweet tooths.

,find a good whole wheat flour. One of the best is the King Arthur brand.The company also produces a white flour as well and both are sold on the same grocery  shelf.Another excellent brand is Bob's Red Mill. You can also buy it at your local grocery or at Amazon.com. As for the sweetening, go with  dark honey, molasses or brown sugar. Eggs , surprisingly can be replaced with ground flax seeds which act like binders as well.Just remember that one tablespoon of flax seeds plus three tablespoons of water equals one egg.However if you still want to use eggs , then use organic ones.As for milk if you want to sub in soy almond or rice go ahead or again go  for the organic type.

Baking all naturally ' mean you have to give up family favorites. You can still start Hanukkah with sufganiyot, the traditional holiday jelly doughnut. According to tradition they do have to be fried in oil, however you can sub in healthier ingredients from also adding brown sugar to making a fresh apple mash for the inside. Cookie lovers can still have their faves , from sugar cookies to chocolate chips to oatmeal.For holiday decorating you can use natural food coloring such as beet juice to color the dough or arrange nuts, raisins or cranberries in fancy patterns on the surface before baking. Whole wheat based cupcakes are another treat too.  You can also make a frosting that subs in brown sugar or  for white and confectioners.With this though it's best to use a thicker binder such as an all natural cream cheese.

Holiday treats can be both yummy and healthy.It's easy if you sub in all natural flours and sweeteners  for the refined stuff. It;s a great and wholesome way to celebrate the upcoming festivities.

Rum The Perfect Summer Drink

Summer is here and with it comes the need for making and sipping cocktails. One of the most versatile and tastiest ingredients is rum. This staple is perfect for any mixed drink containing the fruits of the season. Not to mention it just has the best kick for dealing with those steamy nights.

Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.

The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.

Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.

The Dark Side Of Bread

If you're getting tired of white bread, you may want to try the alternatives. There are a variety of dark breads out there from rye to pumpernickel. These are flavorful and good as toast or just as a sandwich bread.

Rye bread has been around since Anglo Saxon times. it is a staple of Germany and eastern Europe although it was also popular in the United Kingdom. as tasty as it is , it did have a bad rap when rye bread also produced the brain altering ergot disease. Modern day rye breads are fine, making an excellent base for roast beef, pastrami and corned beef sandwiches. Rye slices make excellent toast and are good with bacon and eggs.

Another good choice is pumpernickel. This is a variation of rye and sourdough, originating in Westphalia Germany (yes, that Westaphalia, Germany where the luscious Westphalian hams comes from).The bread gets its' dark color from the addition of either molasses, cocoa powder or coffee and comes out of the oven usually a dark brown or black color. Pumpernickel is good with any kind of pork cold cut such as ham (and usually slathered with sharp German mustard). Pumpernickel rolls are also a good accompaniment to any kind of hearty, winter soup. The name means the devil's gas. I prefer the story where Napoleon first saw this bread and wouldn't eat it. He declared. "C'est pain pour Nicole". "It's bread for (my horse ) Nicole." and hence the name.

If you're tired of white bread then head for the darker ones. They add some zest and flavor to ordinary sandwiches, rolls and even toast.

Great Balls Of Popcorn

There's always at least one popcorn ball in every trick or treater's bag. These treats are always a plus and rank right up there with candy cigarettes (see yesterday's blog). They're not only fun to eat but also a fun favor at any Halloween party.

Popcorn balls have been around for about 140 years. They were the number one confection throughout the late 19th and early 20ieth Centuries. People either made them with molasses or bought them from the many popcorn vendors that strolled through America's cities. Sometimes flaked coconut and almonds were added for extra flavor and crunch. The largest popcorn ball was made a century later in 1996. 2000 pounds of corn went into making it.

Popcorn balls are one of the easiest candies to make. You can take your own home popped or store bought kernels, mix them with marshmallow and butter for an easy method or go the more traditional route of cooking molasses corn syrup, vanilla and butter together. I found a cool one on www.popcorn.org. and a more traditional one at
cookie-recipe-club.com
Here they are:

10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring


Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.
Yield: About 16 balls

Nutritional Information:
(Based on 1 serving)
Total Calories 250; Total Fat 8g; Cholesterol 10mg; Sodium 60mg; Carbohydrate 43g; Fiber 1g; Sugars 31g; Protein 2g

You can omit the fruit if you want or substitute coconut or even chocolate chips.

More traditional popcorn balls

1 cup sugar
1/2 cup light molasses
1/2 cup white corn syrup
1/4 cup water
1/4 tsp. Salt
3 Tbsp. Butter
1 tsp. Vanilla
4 or 5 qt. popped corn (unsalted)


Mix sugar, molasses, syrup, water and salt in 3-quart pan. Cook on medium heat, stirring constantly, until it boils. Boil gently until small amount dropped in cold water forms hard ball (about 260 degrees).

Remove from heat; add butter and vanilla. Stir thoroughly. Pour evenly over popped corn and mix well with wooden spoon.

Form quickly into balls with buttered hands.

Like I said the above recipe is not that difficult but boiling sugar to the hard ball stage can be intimidating to some and it’s certainly dangerous for kiddies.