Your Holiday Home Bar

 With home parties comes the promise of heady drinks. However the last time most home bartenders checked their liquor cabinets since the last end of summer parties. It's time to check to see what you have and what 's needed.

What you may not need is the hard liquors.Opened brandy can last anywhere from six months to two years and even longer if it's a better brand. The same goes for whiskey. Vodka is one of the alcohols with the highest level of longevity. Once opened it can last anywhere from ten to twenty years.Any flavor of schnapps can last indefinitely. If you do need new bottles here;s the question - do you go with the highly expensive brands or cheaper ones, knowing that it will be gone by the night's end.Most mixologists or bartenders tend to go with a mix of high and low end , while many prefer a mid range selection of spirits.It really depends on your budget. If you'd rather spend it on food , then have a good variety of low end brands with maybe one or two mid range ones. Check out groceries like Lidl and Shop Rite that offer budget based ones.LIdl has an excellent selection and you can always find what you're looking for there.There are also liquor stores that are having sales right now. Check those out to see if you can score a few deals.

Is champagne a must for holiday parties? The bubbly works for New Year's Eve  however it doesn't really fit in to a holiday party.(unless it'sa  double celebration like an engagement or an accomplishment). wine is the best glass here and make sure you have a selection of whites and reds to go with the food you'll be serving. If it's more a chicken, fish and veal menu then have more whites than reds. If the party features beef Wellington and filet mignons, then serve a medium bodied dry red wine with them, Keep in mind that you'll also need sodas and juices Some guests would rather have a spritzer made with wine and seltzer. Flavored seltzers add a kick of flavor and elevate the mixed drinks to another level. Three or four bottles with one plain and three flavored should be part of the home bar. Orange juice should be on hand for those who want screwdrivers and have a bottle or two of cranberry juice for making Cape Codders. Keep in mind that fruit juice and seltzer make for a lovely mocktail for non drinkers too.Fresh lemons, limes and oranges should also be on the ready for garnishing along with green olives and pearl onions for any dry martinis.

Is your home bar fully stocked for your holiday parties? Do inventory and get what you have to. THis makes for a stress free night of fun bartending.

Don't Give Up GIve This Lent

 Ash Wednesday signifies the start of Lent.For many it's giivng up favorite foods, namely sweets and snacks. Yeti nstead of giving up , why not give. It can be food ,it can be time to cook for those who are alone or can;t cook for themselves anymore. Givng up is good. Giving is better.

Sacrificing your time to make a hot lunch for an elderly neighbor is always good. There's nothing like a hot homemade soup and a sandwich. You can invite themover or make a container and bring it to their house or apartment to cook up. Include a salad and rolls for a heartier meal. The weather is hopefully going to improve aswe move towards Easter. it would be a perfect time for an early picnic, whether in the local park or even the backyard. Pack sandwiches and chips if they can have them (or grape tomatoes if you can find good ones) along with drinks for sunny lunch out. This is also the time for severe blizzards too. Make sure those that can't get to the stores are well stocked. Buy extra staples such as milk, eggs and butter along with soups and frozen dinners. Make sure they have plenty of water, juice coffee and tea too.If it's a neighbor you can easily run over with hot food and  eat with them. Have the kids shovel and salt their walks and driveways too. 

Another good act is sharing. As we all know food prices have gone through the roof. It's horrible for those who are just eking by. If you can buy them groceries. Some stores are featuring buy one or two get the third free. Take advantage of this. Some stories like Acme and Stop & Shop have these kind fo sales on sodas and water. deinitely take advantage of this and share the third carton.There are also occasional sales on bags of apples and oranges. Give these to friends and family with kids so the little ones can have nutritional snacks. Check to see of there are sales on more expensive ticket items like cold cuts and certain sweets. Buy two packages of coldcuts or if there's a rare sale on rotisserie chickens then get an extra for family and friends who are struggling. Also eveyone loves homemade food packages.There's nothing to creating an extra lasagna or casserole.Bake two loaves or bread or an extra batch of cookies Warmer days can be perfect for an cookout for everyone. Take them out to dinner or lunch too . Many places like Applebee's are offering free meals for kids , perfect for loved ones with little ones.

Don't give up this Lent. Give instead. Think of those who are food challenged or don;t have family or friends in their immeidate area. Give them your time and food.

A Healthy Christmas Feast

 This is the season for tasty treats and bad choices. We tend to eat too many fatty , salty , cured and sweet foods. Yet those party nibbles to Christmas cookies can be made healthy. It's have fun while eating better.

Hosts are all over the charcuterie board. Who doesn't love salami and cheese yet there  are better alternatives.What about a veggie board? This can be fun and colorful.Cut veggies in long pieces which are perfect for dipping. Yes, you have to have celery.It's crunchy and great with any low calorie dip. Also have three kinds of bell peppers, yellow, red and green for a rainbow effect . Broccoli and cauliflower florets are musts too. There can be tomatoes, Cut the bigger ones up into wedges. Add some olives and artichoke hearts too. what about the dips.Hummus can be fun but also think a low calorie Greek yogurt  spiced up with some garlic and onion powders. You can also make a simple vinaigrette with red wine vinegar and a good olive oil. Add some thyme and oregano for more flavor. What to do about latkes for Hanukkah? They can still have that crispy fried crunch and rich flavor. Just air fry them instead of deep frying and use just egg whites instead of the whole egg. You could also use Just Egg as well which is a very good egg sub in.

Christmas dinner is another lush eating experiences. There's usually a glazed ham or a butter rubbed turkey on the table.Instead of a sugary coating on the ham, think a simple one made with  a low sodium veggie broth. Bast e it with this every twenty to thirty minutes. As for that butter rubbed turkey, think a plant based butter like Melt which will still give it a nice browned skin. Another idea is serving  fish like salmon.Try a soy and garlic glazed one for a healthy and different spin on your holiday dinner. For sides, think a healthy hot broccoli salad along with sliced carrots. Desserts can be healthy and good for you too. Since it's orange season think about air frying them for a different kind of dessert.It's slicing the oranges in half and first spraying them with some kind of cooking spray. The butter flavoreed one would work well here. Then brush the tops with honey and cinnamon. Air fry them for eight minutes at 360 degrees Farenheit. If you want cookies a healthy gingerbread fills the bill. Use more spices than sugar for a lovely Christmas flavor along with whole wheat flour and a plant butter like Melt. Sprinkle with brown sugar if you want them to have some crunch.

Healthy holiday eating can be just as flavorful as the fat and sugar laced recipes. They offer a better alternative. Try them for a good for you Christmas and Hanukkah dinners and desserts..

Floridian Foods

 Florida has been in our thoughts and prayers lately. It is  a beautiful state , rich with scenry, sunshine and culture. It also had a wide array of different dishes that are worth trying.They can be Cuban influenced or made with the states's citrus crops.

One of the most popular dishesin the Miami area is the Cuban sandwich. This is a hearty hero type of sandwich that has layers of hot roast pork, ham, pickles, Swiss cheese and pickles.It's served on thick Cuban bread and hasn;t changed since it was first introduced to the state in the early Twentieth Century, Miamians also snack on chicharrones, deep fried pork belly rings  They're fried in their own fat like bacon and spiced. Croquetas or ham croquettes are another popular Floridian dish, reflective of the heavy Cuban influences. These are a tasty mix of minced ham and onion, bonded together by eggs  and then rolled in cracker meal These are then deep fried and can be eaten plain or with sauces. Of course fish are eaten on this peninsula. Fish lovers enjoy broiled flounder, pompano or snapper along with grouper. There are also  stome crabs and pink shrimp to try too. Do Floridians eat gator? Yes!! The tail is

usually deep fried and tastes like chicken nuggets. Restaurants feature it as an appetizer along side wings and crab cakes.

The state has always been known for its' citrus, The Spanish brought the fruits over in the 1490's when they first  colonized the Caribbean. There have been orange groves since the mid 1800's and Floridians and visitors have been enjoying fresh juice ever since. Lemons have been grown there  for commercial use since th e late 1800's. Grapefruit is another citrus fruit that the state produces and it originates from the Indian River area in Melbourne Florida near the Atlantic Coast. They're shipped everywhere from the United Kingdom to South Korea.The warm climate and sunny days are also perfect for growing limes and even homeownrrs have a tree or two in their backyards. This brings about the state's most popular and delicious dessert Key LIme pie.it was first made in Key West. home of Ernest Hemingway in the 1890's. the main ingredient was coindensed milk which people fo the time used since fresh milk was so scarce. Most long time Floridian families have their version of this  but it's mostyl an eggless custard zinged up with the juice of eight to ten limes.

Our hearts and prayers are with Floridians right now as they try to rebuild after Hurricane Ian. See the state as a great culinary one. It's full of interesting dishes and flavors.

Non Cookie Christmas Desserts

 Cookies have always been a staple of the Christmas table. Yet a plate of them may not be that satisfying  as a holiday dessert.There's something about a trifle or a Yule log that's perfect after a turkey or a ham. A bowl or slice is the perfect sweet ending to a festive.

Yotam Ottolenghi and Melissa Clark gave some interesting recipes in Wednesday's New York Times Food section. Chef Ottolenghi is well known for his sweet treats and even  has written a book Sweet about baking. He offers his riff on the classic Buche de Noel,  a brown sugar roulade with burnt honey apples. The roulade is a kind of brown sugar based meringue, spiked with cinnamon. The apple filling consists of a thick almost caramel like cooked honey spiked with bay leaves and cinnamon. The honey is cooked until almost burnt. Braeburn apples and olive oil are added to this syrup and then put in a very hot 425 degree F oven for twenty minutes. It's layered with a cream that's part marscapone and part cold whipping cream. Confectioners sugar melds the two together.Orange zest gives it some zing.It's then layering the three components and rolling the roulade with a tea towel. with the longest part towards you. Reserve any liquids from the apples for another project. You don't want it soggy. The roll is decorated with bay leaves, vanilla pods and cinnamon sticks.

If this is too complicated, then try trifle. Melissa Clark gives a classic one with berries or oranges. It's an easy mix of store bought cake as a base, fruit and cream. As for the cake, lady fingers or boudoir biscuits are preferred but sponge cake also can be used. Panetone or pound cake also make a good base.for the fruit think something relatively tart to offset all that sweetness. Strawberries are a good choice but so are blackberries. Oranges are also good.The fruit and biscuits are then covered with a homemade egg custard (if you're pressed for time, instant vanilla pudding will do) .It's rich with whole cream and milk and flavored with orange or lemon zest. The fruit has to be prepared too,The berries have to be macerated in sugar while the oranges need to be supremed. This is cutting the ends off the fruit , squeezing the juices out of the severed pieces. It's then cutting the peel and pith , letting the juices run into a bowl. slice the fruit away from the membrane . Add sugar. To assemble the trifle, spread the jam on the lady fingers, putting them jam side down in the trifle dish. Then sprinkle whatever boozy liquid, whether it's brandy or sherry , Madeira or any dessert wine. spoon the fruit on top of this and top with custard. Put in the fridge for three to twenty-four hours. The last step is topping with homemade whipped cream and serve.

Cookies are delicious but a true holiday meal deserves a true holiday dessert. Think a variation of trifle or Buche de Noel. They're a festive way to end a Christmas dinner.

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.

Big Meal Little Kitchen

Thanksgiving can be the most stressful meal to make for any home chef. Imagine preparing and cooking in an apartment, where space, especially kitchen is rare. Alison Roman will do just that. How? Consider it kitchen magic.

Ms. Roman's battle plan was the main topic of today's New York Times Food section. Ms. Roman, known for her Instagram pictures of drool worthy dishes, is a well known internet chef along with being a regular contributor to the Food section. Cooking is her life and she has turned it into alchemy. That alchemy involves cooking in a small Brooklyn apartment. Can it be done? Yes!!! There are clever ways to store food and serve it cooked.There is also a practical plan on when to buy and prep certain dishes along with recipes that can take you from the first course to dessert with ease.It pays to heed her advice. It starts with planning the menu, three days ahead (although you could start planning the weekend before). Then,, of course there is the actual grocery shopping. Ms Roman strongly advises
also stocking up on aluminum foil, plastic wrap, paper towels and resealable bags for leftovers. Also it's a good time to order the wine you'll drink too.  She recommends something sparkling and festive and later on light reds.The day before should be all about the prep, from tearing bread for the stuffing to making the crust for the pies and galette. Another must - going to bed at a reasonable hour to be ready for the big day. The next day she chronicles what to do from eating a sustaining breakfast with coffee to finally sitting down to the eat.

Ms.Roman has a good handful of recipes that anyone can make. Her turkey is dry brined with sheet pan (!) gravy. The brine is more of a rub made with salt ,pepper , brown sugar and red onions along with garlic and onions. Keep it dry brined for a day or at least eight hours in the fridge. The gravy starts with Ms. Roman's own Cheater's Stock or chicken stock with the leftover roasted bits from the turkey. An unusual ingredient, soy sauce is used for saltiness and vinegar is used for tang. What goes with this? Buttered stuffing with celery and leeks. This is a traditional savory bread pudding, made even better by using such crusty bread as sourdough or ciabatta and flavored with a typical stuffing ingredient  - celery and a not so traditional one - leeks. It's a buttery, crunchy delight spiked with celery leaves.Of course there has to be potatoes and Ms. Roman makes hers with sour cream, chives and dill. She also takes the traditional squash dish and caramelizes it with maple syrups. Some home chefs would stop there but she then adds red pepper and smoked paprika for zing. Hazelnuts are also tossed into the mix for crunch.There is the traditional green bean recipe but brightened with kale and shallots. Other sides are fancy canned cranberries zested with oranges or tangerines and red onion and a mixed herb salad with spicy greens such as arugula, mizura and mustard greens. The piece de resistance is the dessert - a deep dish honey apple galette with homemade crust. The crust is buttery with a slightly spiced apple filling, There are even sesame seeds sprinkled on for crunch.

Imagine making all this in a small apartment's kitchen. Ms. Roman has - and quite successfully. It can be made  in a larger with the same results - good food with good flavor.

My Big Easter Tofu Extravaganza

Easter dinners are always special and a challenge when you have vegetarians in the house.What happens to that heavenly baked ham? It becomes tofu - namely tofu baked in the style of ham.

I found this recipe during a search. I had scoured my local Stop & Shop for the Gardein Holiday Ham loaf. Nothing. Not even the turkey one. I guess those are made ar only Thanksgiving and Christmas. I bought a block of Nasoya Hard Tofu, hoping to find a recipe. Bingo! It was a Washington Post entry by Joe Yolan about a spin on a  recipe from Isa Chandra Moskowicz. It's part of The Superfun Times vegan Holiday Cookbook. I added some of my own spin on it.

First here is the tofu,

This is what you should have,  Then it's wrapping the tofu brick in paper towels 

Doing this soaks up the water (because tofu is basically a sponge).I double wrapped it in two paper towels. Then to squeeze more water out of it, I put a can of soup on a plate over it.

In the meantime, I made the marinade. It takes three tablespoons of grated ginger

You need a ginger grater for this, A hasp or a micrograter can work too.

This was probably the hardest part of it. Four cloves of finely chopped garlic are also added.

Now for the orange. Ms. Moskowicz recommends blood oranges which I could not find. I subbed in D'Angelo which have more or less the same tangy sweetness as the blood oranges. Both the juice and the zest had to be used. I started with a micro grater or hasp, Bad idea I used a regular grater. The orange looks like a shaved peach,

Use a heaping tablespoon of zest and  1/2 cup of juice. This is mixed with two tablespoons of maple syrup and four teaspoons of low sodium soy sauce. Also add two tablespoons of olive oil. Whisk everything together

The tofu was then cut into blocks. I was able to get five

Then covered in plastic and marinaded in the fridge for two hours.

 Cover with foil. Bake in a 375 degree Farenheit oven  for twenty minutes.

Take the foul off. Flip the bricks and bake for another fifteen minutes.

And this is the finished product served with mashed , soy buttered cauliflower.

It was very good but very labor intensive. Next time. I'll just use orange juice and marmalade along with ginger paste. Still it was pretty tasty - the perfect Easter meal for ham starved vegans.

The Three Fruit Rule

Is there such a thing as having too little or to much fruit?We need it year round however buy too much and it's forgotten, left to spoil in the fridge. What's the best bet? Three fruits in the house, no matter if it's summer or winter, spring or fall.

It's easier to garner fruit in the warmer months. There's so much to choose from and there's the added bonus of picking them fresh. Still having too many can  clutter up the  fridge or  kitchen table. Try to buy fruits that you know will be eaten almost right away. Strawberries and blueberries are good summer fruits. They can be cut up in salads, along with being pureed into a salad dressing. They're also good mixed together with sliced bananas in a breakfast or brunch fruit salad.Summer fruits go well with summer cakes.Always have berries on the ready for angel food cakes and trifles.If you want to vary your intake, think melons. They're always refreshing, and can be used in a variety of different drinks such as agua fresca to chilled chunks after a barbecue. Since this is the time for other melons to be sold, vary choices from week to week.The family may not appreciate your melon kick. Think about buying cantaloupes one week, and casabas the next. Since August is peach season, have a few on the table.They'll be a nice change up from the berries and also can be used in a variety of dishes too.

The fall is also a good time for varying fruit in your diet. Many people are in awe of the different  types of apples offered and want to try every one. Again the family could get sick of eating them all the time, even though they're candied on a stick  or turned into tarts. It's also pear season and they're a refreshing switch from those Fujis and Winesaps. Pears  such  as the Asian and Bosc are perfect for dipping into caramel. and excellent for poaching. Grapes are harvested at this time too. Nothing beats them  as a snack , especially when hiking on a balmy September or October day, Winter and early Spring is citrus season and this is when everyone goes nut for those extra doses of Vitamin. C. The problem with eating too much of them can cause hives. Have oranges and tangerines around but also think of pineapple too. Pommelos, those bowling ball sized grapefruit, are great because they are the highest in Vitamin C and can feed an entire family. The dilemma is they may be too much. Vary them with he new fruit cups from Dole.These are mixed  combos, such as peach and mango in slightly sweetened coconut water. They make a great dessert or even breakfast when mixed with cottage cheese or Greek yogurt.

Three is your magic number when having fruit in the house. Any three types will do the trick, in providing nutrition and flavor. It's the perfect amount for any kitchen.

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.

Make The Ordinary Extraordinary

With the holidays coming up many home chefs feel too tired to cook this week, many home chefs are taking it easy this week. Meals will be simple, with home chefs saving the more elaborate fare for Christmas Eve and Christmas Day. Yet those simple meals can be made with an easy flourish. It's not even labor intensive. It's just simple food with a few extras.

One of the easiest meals to make is soup. Canned soup is nice.It's easy to heat up and serve. What makes it even better is serving hot rolls with it along with a salad. Some stores such as Acme have in store baked biscuits. These can be turned into, hot just from the oven ones simply by covering them with a wet paper towel and popping them into the microwave for thirty seconds.. This gives them a tender moist crumb along with being perfect for a pat of butter.They go great with any kind of soup from tomato to any cream. A soup that 's quick to make but has a true homemade taste is Bear Creek.It's just adding water to a powdered mix and stirring for fifteen minutes. They have great flavors like potato and cheddar beef along with an instant chili.If you;re still craving true homemade think frittata. This is the omelet's Italian cousin and can be made into a delicate crepelike concoction. Home chefs can add fancy extras such as pancetta or even truffles. Serve with a light Reisling for even more luxury.

Even the simplest of desserts can be turned into something extraordinary too. By no everyone is sick of all those holiday cookies.Try a store-bought angel food cake, such as the loaf ones from Stop & Shop. Pair it with sliced strawberries which can be bought fresh and whipped cream. Sliced peaches can also be used too..It's a nice, refreshing break from all those heavy holiday fruitcakes and desserts, almost like a return to summer.Another simple extravagance is sherbert in citrus. This is te time for oranges. Why not scoop them out and replace with layers of  unseeded orange slices and orange sherbert. The same can be done with lemons and limes too.Just remember to remove the seeds before preparing. Even though it is chilly out, a simple dish of vanilla ice cream can be a treat. Top it with one of Smucker's rich fudge or salted caramel toppings. These can be warmed in the microwave for a warm gooey treat.An even more luxurious treat is drizzling a good brandy over the scoops.It's a nice way to unwind after a hectic day of shopping or work.

Make the simple luxurious just by adding little extras to your meals and desserts. It makes for easy but lush eating. Perfect for this time of year.

Homemade Hydration

Flavored waters  are  big things nowadays. Just plain H2O seems naked without some hint of fruit or mint. Yet they can be costly , especially if they're always on the grocery list. The solution? Make your own.

The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in  pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands  but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours  before drinking. Unlike  with berries and citrus , it does take a while for the water to be infused.

One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about  making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple  chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If  you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.


Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.

Mandarins The Fruit's World's New Stars

Tangerines or mandarin oranges have been gracing tables for decades. Now they're becoming s star player  with different varieties shining in desserts and snacks. It's no wonder. There's nothing like the sweet, sunshine taste of these tasty globes.

New writer, David Karp, wrote about them for yesterday's New York Times Food section.Mandarins are making a big comeback on American tables (although  they never really left)/ Most are being grown in California's San Joaquin Valley, in the middle of the state. California harvests a whopping 92 per cent of the harvest while Florida contributes only 8 percent. It used to be the top producer with 66 percent however crops have been previously plagued by citrus greening disease,a crippling virus that changes the color.along with obsolete seeds.Despite this , mandarins are the most popular fruit in the US with Americans consuming five pounds of them a year..Oranges  on the other hand have gone down in popularity.We have Spain to thanks for the boom along with our desire for easy to eat fruits. The first started to export seedless clementines in the 1970's to the Eastern US. Factor in our desire for snackable produce such as seedless grapes and blueberries and you have the explanation for the popularity . Two companies also jumped on this Sun Pacific and Wonderful Citrus, formerly Paramount Citrus, giving the fruit consumer grabbing  names such as Cuties and Halos. (watch their commercials - you'll be craving them in no time).

Mandarins are worth their difficult cultivation. These ancient cultivars are as difficult to raise as grapes, in their terroirs or environments and sturdiness. At their best they have a juicy tartly sweet flavor but what stores sell are sometimes tasteless and bland. Shoppers should look for the Daisy SL variety These have intensely sweet tart flesh along with a  complex , lingering aroma. Its rind is silk smooth and easily to peel off.Unfortunately the types with seeds are coming back, rendering them useless to sellers.A fierce competitor is the Japanese Dekepon or as it;s known here the Sumo. It's one of the most expensive mandarins.It is larger than the average one, with pebbly skin and a distinctive bump at the top .It's very easy to de-rind and intensely sweet but is balanced by a refreshing acidity.It is also  anywhere from four to seven dollars a pound and is sold in the pricier groceries such as Whole Foods and Wegmans. There is also a hybrid out there called Ruby Tango whose parentage is a Sicilian clementine and a blood orange. It's coming out for the first time around Valentine's Day by Sunwest Fruit Whole Foods , Fairway and Fresh Direct will be selling them. Parents will love the Seedless Kishu, a golfball sized one that's easily peelable for little hands.  The juiciest fruits should have been cultivated  by from November to  mid January in a Mediterranean kind  of climate. The season ends in mid May with Gold Nugget, another sweet and seedless variety.

Mandarins are a delicious burst of sunshine in a dull winter landscape. Indulge in the rich  Sumo or have a few Seedless Kishus with the kids. Any choice is a good choice,  All have a sweetness mingled with tartness and are fun to eat.

Winter Foods Part One - Citrus

To the uninformed , as well as those who don't often frequent their supermarket, winter can seem like a bleak time. There are no fresh fruits or vegetables.If you do want them, then you have to settle on either canned or preserved. Not true.There are plenty of them to enjoy and incorporate into New year's diets.Citrus fruits are popular right now. They're everything a summer fruit is, versatile, good for you and most importantly delicious.

This is the time of the year to get your citrus fix.Oranges are out in abundance right now.The most common is the Washington Navel.This bright globe originated in Brazil and now is grown in Southern California. This is a versatile orange.It is great to turn into  juice  which can be a refreshing beverage along with being the base of a great salad dressing.Any navel orange is a great snack too. It has a nice sweetness without it being too cloying. Another good orange is the blood orange. The flesh is a beautiful shade of ruby.It's grown mostly in Mediterranean climates to achieve that amazing jewel toned flesh.The juice makes for a tasty glaze, especially for salmon. Blood orange juice is also the main ingredient in Italian orange sodas (although you can make your own , using it and club soda). Seville oranges are also in supermarkets right now.They're most famously known for being turned into marmalade(which you can make yourself) and can also be known for twisting the classic lemon merengue pie into an orange one.

Tangerines are also out in force right now. These are wonderful carry along snacks for school or the gym because of their small size.They are  They usually come out around Thanksgiving but are still in stores in February.They should be deep orange in color and spotless. Brown spots are not a good sign, usually meaning an older fruit.They are great paired with chicken in a light salad and their juice makes for a good marinade.Tangerines are surprisingly good  with pork chops as well.A sunny, tropical sauce includes them and flaked coconut drizzled on the meat and then baked.Cole slaw also benefits from the sweet sunniness of tangerine juice..Use both it and the zest for a zingy side salad, perfect for the Super Bowl. Mandarin oranges are really tangerines and , again these are the perfect snack.For a real surprise use tangelos, a hybrid of the tangerine and grapefruit. They have a mild , sweet flavor, perfect for those who love a less intense tasting juice and are super juicy. Try the Mandarins with lamb or as a refreshing sparkler with seltzer.Tangelos  can be used to rub over chicken and even turkey  for an unexpected burst of flavor.

To say there is no fresh fruit to enjoy right now is a lie. Any fruit section in any supermarket right now is bursting with orange  globes of color and flavor. Enjoy them for a healthy and varied diet right now.

Toasty Party Drinks

Somehow imbibing in a cold party cocktail doesn't sound so hot , especially if you or your guests have slogged through sleet and snow. Bring some cheer and warmth into the picture by mixing up some hot ciders and punches.These Victorian drinks have lasted through many a Christmas season and you can bring them back.the best part, they're far from being Victorian.They have spice and sass along with a good kick.In other words they are the perfect holiday libation. One of the best hot drinks is mulled cider.This is simply taking regular Apple cider and mixing it with all spice berries along with clove cinnamon and some nutmeg.For a more fresh from the tree flavor, add an apple studded with cloves.A cup of dark rum gives it the much needed kick.You can float orange slices on top for some color..If you want a pulpier cider, add some fresh apple juice straight from your juicer.Another variation is adding amontidillo sherry as well as honey , again preferably dark to temper the taste. Cider can include the hard alcoholic variety or applejack and it too, can be heated.It does have to have the soft cider as a base however you can add more of the hard stuff and less of the soft version for a boozier version.Spices are still required as well.If you're having a more intimate party of six or eight you can think about serving applejack toddies.It's boiling regular cider with with cloves and cinnamon.The applejack is then added and the mug is then garnished with cinnamon stick. Hot punches are a nice way of warming up a crowd ,both figuratively and literally..One of the best is Charles Dickens, version.,Although everyone knows this great English author as the creator of that holiday classic "A Christmas Carol" he is also the originator of tasty punch, worthy of old Fezziwig himself.It is a heady blend of both rum and brandy along with brown sugar and lemon?It does come with a warning.The punch has to be lit with a match after it has simmer for a few minutes over a low flame.Also there is the added step of chilling it overnight and then rewarming it for your guests..There is also the Smoking Bishop punch mention in A Christmas Carol, and it had been around for at least one hundred years before Dickens even mentioned it in the story.Coleridge even called it a drink divine..This ruby port mixed with lemons and oranges along with a variety of spices.There is the usual. Clove and cinnamon but Ginger is added for zing as is mace.Red wine is used as temperer of sorts and also there is sugar thrown in.This is a more involved recipe because the fruit has to studded with cloves and then roasted.Two pots are needed to cook up both the red wine and spices.There is a 24 hour cooling time before it's reheated and served. An easier drink is the Jamaican tea punch.Basically it's brewed tea with Jamaican rum added. Fresh squeezed lemon or orange juice is added along with some sugar for flavoring. Nothing beats a cup of mulled cider or hot punch. On a blustery snowy night.These bring heat to any party ,perfect fr thawing out frozen guests.They reflect tradition. But also the liveliness that comes with that. .

Apple Up

This is the time of year when candy is king. Halloween brings with it  tons of sweet treats and all sort of nutritional headaches. What to do? Have a healthy amount of apples and pears around along with other fruits and healthy snacks. It'll balance out that sugar infused diet coming in the next few days,

Homes around the country are going to be coated in all sorts of gooey , sweet treats. You can temper that by  introducing good for you goodies to your Halloween party. Instead of caramel apples, try the old fashioned bobbing for apples.It;s another kind of messy fun that kids will love. Also instead of having a caramel or chocolate dip for apple slices, try Greek yogurt mixed with honey. It's a creamy and  better alternative. Another idea is having black or deep purple grapes or monster eye s out for dipping too. The kids will get a kick out of them  as well as receiving a healthy infusion of Vitamin C. You can also make banana ghosts using raisins for eyes and orange pumpkins using peeled oranges with  celery stalks in the middle as the stems.

Of course the kids , big or small will want to gobble up their loot and any other Halloween candy left. Temper the urge with some better swaps. Your trick or treaters can still have chocolate  and lollipops but first let them have a piece of fruit first. They'll feel fuller and won't have the need to eat more junk. Also sub in some sunflower seeds or almonds when the kids  are feeling hungry.They'll get a shot of protein and vitamins instead of just empty calories. Hiding the Halloween loot is another idea, saving it for when chores are done or if they're especially good.

Halloween is the starts of the sweets and treats season. Balance it with some good sub ins like fresh fruits, seeds and nuts. Not only will the little goblins feel better, they won;t be hyped up on all that sugar.

For all those who suffered through Sandy - everything heals with time and love

Foodie , Heal Thyself

Guess what, gang, Little Miss Eat This , It's Good For You has not followed her own advice. I am suffering from a killer cold and I'm thinking partially due to not eating enough Vitamin C. This is the time of year when catching anything runs rampant. Gird yourself, fellow foodies and prepare for a long, sneezy, coughy winter ahead.

Stave off a cold by eating foods rich in Vitamin C. I know this is the oldest adage in the book but it's true. Supermarkets have oranges and grapefruits piled high. Buy one or two for yourself for the week. Use your juicer for fresh made juice. Remember that you can use orange and grapefruit juice as marinades and a substitute for vinegar in salads. Pineapple is one of the fruits highest in the vitamin. Get your hands on some for a healthy snack. For veggies tomatoes, broccoli and potatoes (yes potatoes!) give you some dose of Vitamin C. Add more tomatoes slices to your sandwiches or make a tasty bruschetta for lunch. Also think about baked potatoes lavishly topped with broccoli and cheddar for a relatively healthy meal (OK, so the cheese spoils it , but the cheese is rich in calcium).

Once you embrace your cold, then stick to foodie comfort foods. I am living on soup, popsicles, and juice right now along with hot oatmeal for breakfast. That orange that's sitting on my table with be added to the mix today too.

If any of you fellow foodies are sick or starting to get even a sniffle, heed my advice. Eat healthier to prevent getting any kind of crud.