Pereg Spices Up Your Holiday Recipes

Nothing zings up holiday cooking like spices.Pereg Gourmet Natural Foods knows this and has come out with three interesting spicesjust in tome for holiday cooking and baking.

I'm excited about them, especially my favorite za'atar. There is also paprika  - which will be used in tomorrow's  vegan soy chicken paprikash and poppy seeds - they will be baked into either a loaf or rolls.I definitely plan on using all three during this upcoming holiday season.

Right now I had to have the za'atar with hot crisped naan. To me this is the perfect light supper.I also found out that za'atr is also good with meats .Use it to liven up a turkey salad with Thanksgiving leftovers or add more flavor to a salad Nicoise.

This is what the mix of coriander,oregano,parsley, sesame seeds, olive oil and salt. Ground chickpea and citric acid are added for more body and preservation.

I mixed it with a good glug of olive oil.

At the same time I brushed naan with olive oil and toasted it at 350 F in my toaster oven. Ten minutes later it came out crispy.

I cut it in corners and drizzled the za'atar over it.

It was also good drizzled on ham.Pereg's version had more body which made for a richer texture. I may just try it in scrambled eggs or baked mac for a different vibe.

Holiday cooking needs zing. Pereg's new trio of spices will liven up any holiday recipe. Use them for  a new kind of excitement.

A New Flip On Pancakes

Pancakes are supposed to be the bland foils for butter and maple syrup. They should take a back step and let the other two flavors shine. However in one recipe this breakfast staple becomes the star.It even is moved to the dessert tray thanks to a punch of taste.

The flavorful flapjacks was the subjects of yesterday's A Good Appetite column in the New York Times Dining section. Melissa Clark, the author, experimented with her usual pancake recipe. Her quest for something different actually started with her having a jar of rhubarb compote. She had paired it with the everyday recipe, yet it just didn't make the fruit's flavor pop. She then tried adding other ingredients which helped it immensely.

The extra oomph came from Greek yogurt and honey along with lemon zest and extra butter. This created a cake like quality to the texture along with a rich flavor. She then added poppy seeds for crunch and a hint of extra flavor too. Before serving she smeared more Greek yogurt and the rhubarb compote on them.It worked. These pancakes also would make an elegant dessert for dinner , almost like a thick crepe Suzette. In fact omit the poppy seeds and you could sub these in for that famed French sweet. Another variation  is adding lemon curd and layering the pancakes for a different kind of tea sandwich too.

Pancakes needn't be so boring. Add some Greek yogurt as well as melted butter to enrich the batter. It will give a new kind of flapjack, perfect for breakfast, even better as a new kind of dessert.

Poppyseeds Pop

Poppy seeds are one of those ingredients that are always overlooked. They are not only decorative , they also add flavor to anything. They're a fun way of sprucing up ordinary foods from bagels to salads. Sprinkle just a few or add a handful to create an entirely new dish.

Poppy seeds come from the same poppy that creates opium.It is an oilseed, mostly used in baking however it can be washed to make what's known as poppy tea.Don't worry about being drugged if you eat a poppy seed bagel or have it sprinkled in salad. The opiate level is very low. There are only trace amount s in each seed.Black poppy seeds are most prevalent in the US however in Europe they can be both black and white. Premium ones from Holland are slate blue in color.The seeds may appear round to the eye however look a little more closely and discover that they are really kidney shaped.

German and Polish bakers use poppy seeds the most, namely in baking, Buns and cakes often are laced with them for color and crunch. Central Europeans love a strudel made with a poppy seed paste.They can also be crushed and mixed with honey to make a candy bar that is popular in the Balkans and in Greece. Poppy seeds are also ground in a fine paste and mixed with rum, vanilla,orange zest, raisins, almonds walnuts or heavy cream to create a thick filling for rolls.Jewish cuisine calls for poppy seeds during the festival of Purim. Indian cuisine goes the other way using the white variety in savory dishes such as korma. Here in the US , the seeds are best known for gracing bagels  and adding extra zip to salads whether on their own or in dressings.

Poppy seeds really do make foods pop. They are a great addition to any dish. Try them in savory or making a traditional strudel or cake! They bring crunch and fun, along with a distinct flavor.