The Branding Of Simple Berries

 Years ago it was a big deal to go strawberry and blueberry picking in June and early July. There was a thrill to getting baskets and and finding ruby and sapphire gems, stealing a few to nibble on while picking Not any more. Berries are now a year round food tat has been well branded and well cultivated.

Regular contributor julia Moskin wrote about this new way of seeing and selling simple fruit in today's New York Times Wednesday Food section. Branding fruit is nothing new. Dole did it with their pineapple in 1933 Chicquita branded their banana in 1944. However it's reached new heights with the Twenty-First Century. A popular company and staple in many produce aisles, Driscoll's now offers all sorts of berries year round. It used to be that any kind of berry, from blackberry to raspberry cane out during the summer  and early fall. Now comsumers can get them all year round whether for smoothies cakes, or just healthy snacking.They can be seen around the world, from Costcos in Korea to bakeries in Dubai. In just the past decade alone strawberries have gone from a fragile seasonal fruit to a worldwide refrigerator staple. Global production has tripled since 2000 according to research from the UN's Food and Agriculture. Berries are the fastest growing category in American produce.

Driscoll's is behind that growth. The company started out as a small multifamily farm in 1904, with Ed Reiter, a farmer from Alsace France and Ed Driscoll. Along with Thomas Loftus the three formed a partner ship to protect and promote strawberries in northern Shasta County, California, North of Sacramento.  Driscoll strawberries were first sold in San Franscisco. Every crate was  wrapped in ribbon, giving them the name Banner. Driscoll's started breeding new varieties of berries in the 1920's after a blight  and then patented them in 1957 after taking ten years to develop. Now there are panels to evaluate and rate everything about all the berries they produce. There are 210 strains of raspberries  p[produce but only two  will actually make it to market.  For example Maravilla raspberries many look great on the outside but taste tart dry or stiff. The mission across Driscoll's thirty-five test plots is to eliminate them. Try test not only for the overt sweetness and raspberry flavor but also undertones of cotton candy rose and banana to name a few. Also how they're grown is evaluated for easy picking  for the workers.

Berries are not what they used t9o be .Thanks to Driscoll's they['re an international brand that everyone , n o matter where they are can have. They;re not just fruit anymore.They're super fruit.

Still Producing Late Summer Harvests

   Backyard gardens and farmer's markets are still going strong even as summer's waning. Home chefs can still pick a few good tomatoes or find a cucumber or two. It's the second raspberry season too, which means plenty of fun desserts too. There's an ongoing abundance of fresh picked abundance despite  the seasom.

 Regular contributor David Tanis knowss this and put in three delicious recipes in Wednesday's New York Times Food section,.Home chefs can use their own backyard bounty - and those without head to the Farmer's Markets.These will still be going until mid October to early November. They have plenty of bounty from summer harvests. There are still golden ears of corn, ripe, juicy tomaotes and bright peppers. Fruit also abounds and not just apples. You can still buy stone fruit as well as raspberries. Some carry fresh herbs , perfect for adding more flavor to any recipe. Take advantage of what's there. Mr. Tanis suggests three recipes bell pepper salad with capers and olives, followed by the unusual combination of shrimp with pasta and corn.  Dessert is a boozy Prosecco slush, topped with raspberries and spiked with Meyer lemons. It's the perfect late summer weekend meal. You could also get creative and vary the recipe too. 

The bell pepper salad is made with an anchovy dressing, reminiscent of a Piedmonrese favorite, pepe e acciughe, except this version doesn't roast the peppers. It's combining them with  cherry tomatoes and Castelvetrano or Morroccan olives.Anchovies come in the dressing.They're first pulverized with a mortar and pestle and then redwine vinegar, olive oil and red wine vinegar are whisked in. The main course is shrimp with linguine or spaghetti. The shrimp is cooked in a mix of olive oil garlic and scallions. The shrimp is cooked first then the corn is added (you could actually use canned corn for this as opposed to cutting the kernals off the cob). red pepper flakes gives the dish zing, but you can omit them if you find it too spicy. A boozy Prosecco slushie      -  which can be made for just on its own  finishes off the meal. Use a cup of the Italian sparkling wine with a cup of Meyer lemon juice and a teaspoon of lemon zest. freeze for fifteen minutes and then scrape with a fork like granita. Freeze and repeat. Serve with a topping of raspberries and mint leaves if you have them.

There's still a good bounty out there. Take advatange of it and enjoy the taste of fresh fruit and veggies. Go to your farmer's market or  garden  for the best.

Salad Spins

We're probably all sick of salads right now. They were fresh and exciting a few weeks ago, a welcome relief from heavier meals. Now they're becoming a bit pedestrian - with the same ingredients.It's times to change things up a bit with this classic summer dish.

One of the basics of any salad is the right kind of green. Most home chefs settle for iceberg or Romaine. These are fine but you could liven them up with dandelion greens foraged from your backyard or curly endive also known as frisee. Some grocery stores have lamb's lettuce or mache. This can even be grown in your garden. Another garden grown rarity is speckled lettuce that has red tips and a buttery taste. You could add the burgundy colored red lettuce for flair and flavor. This would be good with other lettuces and red cabbage for a truly colorful bite. if you want something tart but interesting then try tatsoi, a popular Asian green with a mustardy taste. A really different variation came from the New York Times Food section on Wednesday.  Angela DiMayuga, the executive chef at Mission Chinese Food New York came up with this cherry salad that has charred scallions and pistachios in it. For another spin the issue also had a cucumber salad from Chef Yewande Komolafe. It has mint and dill in it yogurt dressing

Unusual dressings also give a salad zing. Chef Komolafe's dressing has fried coriander and cumin which is sure to give any bowl of greens zing. There's also Greek yogurt  included - always the perfect base  - mixed with other herbs such as mint dill and parsley. Another must add in is the Middle Eastern za-atar. This on it's own, mixed with olive oil is a great dips for veggies and pita crisps.It has a lemony, herbal flavor  and a crunchy texture. Add some to a cucumber or a baby greens salad. A tablespoon or two should infuse the oil quite well. Fruits have always been a component of dressings. Try raspberries with honey and Greek yogurt. The raspberries are cooked first. then strained to eliminate the pulp and seeds. The syrup can also be used for topping. ice cream too. Balsamic vinegar and blueberries are usually not paired however they do work in a dressing. Honey is also added for sweetness to counteract the vinegar's tanginess.Lemon juice , salt and pepper balance it out. An elegant one with a twist is lavender. Combine dried lavender blossoms with grain mustard, honey, lime olive oil and apple cider vinegar. Add garlic for more flavor. Serve this with fresh  field greens , sprinkled with edible. nasturtium petals,

It's time to give salads a fresh redoing. Either go with unusual greens or dressings with zing.It'll make for a tasty meal or side.

Grocery Shopping Gone Wild

By now we're all a little antsy between staying home and going shopping. we're also getting bored with what we're eating. Let's face it , two months of beans and pasta can make any home chef crazy. It's time to go a bit wild at the grocery shopping.

The produce section has some interesting veggies and fruits that are versatile and different. many have jicama which is popular in Mexican cooking. It;'s basically a Mexican turnip but like turnips can be turned into fries and mash. It's a good addition to any diet because of the large amount of potassium it has. and it's low in calories. Try jicama fries the next time you make hamburgers. Depending on where you live you may be able to get nopales or cactus paddles. After being boiled, they can be made in either hot or cold dishes. Since warm weather is coming up, think about a Mexican salad, with them along with green onions, tomatoes and cilantro.Make a zasty lime vinaigrette with it and serve with queso. If you can't find that, then use crumbled feta. Ginger is a wonderful addition to both savory and sweet dishes.Ginger root tea is a wonder antidote for stomach aches or even just for relieving stress. Fresh ginger can be grated and used in everything from stir fries to homemade barbecue sauces.

You can also change up your desserts and snacking. Blackberries are coming into season right now. These are tart and delicious, packed with antioxidants and Vitamin C. Tumble some berries over ice cream or bake them into a rustic tart with blueberries.They're also good just with whipped cream as a decadent treat. Raspberries are another out of the ordinary fruit not many think about. Yet they, too are chock full of antioxidants. Think about having them with dark chocolate syrup for a decadent treat. You can also put a few in brandy for a raspberry toddy.Another idea is a raspberry parfait layered with vanilla ice cream, chocolate and whipped cream.The ice cream can be varied too. Try such variations as soy, cashew, almond or oat milk. These are actually creamier and tastier than  the cow milk ice cream. Soy Delicious has some excellent flavors from mint chip made from coconut milk to chocolate velvet with the base ingredient of soy milk, You can make excellent ice cream cakes with any of these. They work well be mashed into molds and hold the shape. As for the non dairy milks, try these for healthier alternatives in such fun drinks as smoothies and egg creams.

Treat yourself and your family to something different and fun on your next shopping trip. It';s a way t liven up cooking in confinement. Be bold. Be adventurous with your food shopping.

Sweet Cold Desserts

There's something about ending a summer meal with a cold dessert. A slice of ice cream cake or pie tops off a supper or late lunch of spicy ribs or chicken. It's a cool way to finish, especially on a hot , humid day.

One of the coolest treats is the simple icebox cakes. These came about in the 1930s' when iceboxes became a fixture in American kitchens. Often these are a mix of cookies , pudding, sometimes fruit and whipped cream. One of the easiest is the famed Nabisco chocolate wafer log. This is also known as the zebra cake for the fun black and white stripes. It's just lining up chocolate wafers and mortaring them together with Cool Whip or homemade whipped cream. This forms a log which can be left alone or dressed up for birthdays and parties. A simple decoration of shaved chocolate is fine  but you can also sub in colored sprinkles for a more festive cake. A more elegant decoration is a scattering of strawberries and blueberries on the plate. The cake can also be made Magnolia Bakery style. New York's most famed bakery creates a cake shaped one with four layers of the chocolate wafers sandwiched between whipped cream. Nilla wafer cake is another icy treat that's easy to make. Layer the cookies in any kind of pan - glass or foil - and then layer with vanilla pudding, peaches, strawberries or blueberries and a layer of whipped cream.

Ice cream cakes are another frosty way to end a summer meal. They're easy to make at home, thanks to silicon cake and bread pans. I bought a silicon loaf pan which works perfectly in creating a two layer cake. I also have a smaller one that makes a cute mini cake. Again the Nabisco chocolate wafers are the perfect cake layer. DO NOT sandwich cookies. The creme filling will make for an over sugary , lumpy layer. Pulse the wafers in a food chopper and mix with melted butter or margarine to create a cake like layer. The first layer can be this or Hershey's hard shell which gives the top a nice crunchy, ganache look. Before you add the ice cream and crumbs ,brush a thick layer of it first onto the bottom of the mold. Then layer with your favorite ice creams. Add a second layer alone or with caramel  or the seasonal fruit. I recently made a vanilla and sea salt caramel loaf, using Soy Delicious vanilla coconut ice cream and Smucker's Salted Caramel. Keep in mind that the caramel does get the texture of salt water taffy when frozen. You can sub in pureed or chopped strawberries or raspberries for the caramel. Ice cream pie is another cool ,sweet dessert . Get a pre made pie shell and then fill it with whatever you want. Decorate it with puffs of whipped cream, hard shell or even candy. It's a nice alternative to a birthday cake for something different.

A summer meal deserves a sweet, cold ending A  slice of ice box cake or ice  cream cake or pie is the perfect dessert. It cools you off while you enjoy the end of a delicious warm weather, lunch , supper or dinner.

Healthy Weekend Treats

Now that weekends are the only carefree, fun days , it's time to go wild with eating and snacking. Not too wild, though. There are some dishes and meals that are not only good to eat but good for you.It's easy to create a  fun, snacky meal or dessert loaded with vitamins, nutrition and flavor . It's just picking the right ingredients.

Pizza is always a weekend must.It's fun to make at home especially with toppings and a chewy crust. Make it healthier version using cauliflower as the crust. This is perfect for kids who have gluten and wheat allergies.It's just pulsing a cauliflower head and then steaming it for fifteen minutes.It's then stirring in an Italian cheese blend along with an egg for binding .You could also sub in coconut flour for the Italian cheese blend. As for toppings, think wholesome and fun. Sliced olives and onions are a great combo. Another fun idea is taking yellow, green, and red peppers and julienning them in a crisscross pattern.If your family does want meat , then think soy pepperoni for a more nourishing bite. You could also crumble fake or soy bacon  right before serving for crunch.If there's a party or team get together, then think about making mini or bite size pizzas.Serve these with another healthy nosh  portobello mushrooms. You'll have to get the smaller or baby ones. It's then rubbing them with a spicy dry rub before cooking . They can be grilled on an outdoor grill on an indoor one. If you have the time bake whole wheat slider buns along with having a fillings bar full of fun veggies such as avocado wedges and sliced cherry tomatoes.

Weekend treats always include some kind of sweet. Kids love a good sundae. Give them the same amount of excitement, without all the sugar and fat.Sub in banana "ice cream" for the real deal. This is just slicing bananas and then placing them in sandwich bags.These are then put in the freezer overnight and then the next day, they're pureed ,using a food processor. The result is a creamy , frozen dairy like treat that can blended with peanut butter or cocoa powder. Top with a healthy refined sugar free chocolate sauce using chopped dates, almond or cashew milk and cocoa powder. The sauce is made by blending the dates and milk together in a blender and cooking over a low flame til thickened. One and a half teaspoons of cocoa powder is added for the flavor. This sauce can also be used in sodas, malteds and milkshakes too.Another fun idea is an ice cream less sundae. Use a variety of different fruits, such as strawberries, blueberries and raspberries. Layer with the homemade chocolate sauce and a non dairy topping you can easily make with coconut milk and vanilla.You could also bake healthy versions of Oreos , chocolate chip and peanut butter cookies. It's just using unrefined sugar and spelt or whole wheat flour.Include the kids in this too to  acclimate them to healthy baking.

Weekends are meant for fun and eating. Yet it doesn';t mean to go hog wild with sugars , carbs and fats. Make healthy and fun treats. It's easy to give the kids something exciting and nourishing.

Put Down That Hot Latte

It may be September but it's still summer - and it's still devilishly hot.Thanks to the chain coffee shops, hot pumpkin spice and maple coffees and teas are being shoved down  our throats, despite the high temps. Forget those. Continue with the frosty and refreshing.

Many coffee shops like Starbucks and Dunkin Donuts, have discontinued some of their summer sellers. This is ridiculous. Summer ends in three weeks.We will still have hot,steamy days that require large cups full of something liquid poured over ice.Luckily there are places that still serve coolers. Panera is one of them. You can still enjoy an iced coffee, or better yet, one of their refreshing agua frescas.These are just infusions made with prickly pear or hibiscus, light flavors that are perfect during these steamy days. Despite it pushing its' fall drinks Starbucks actually does still offer cold drinks Luckily they haven't put their popular Cold Brew coffees on the shelf. For those who want to save money, buy yourself a fancy container and make your own iced coffee.It's nice to bring to a soccer game or a later summer Sunday at the beach. A plus about making your own iced brew is that you add anything you want, from a soy or almond milk creamer  to a squirt of chocolate or caramel syrup.

This is not the time for a cup of hot cider.Instead try  apple slices infused in spring water.Slice up a Granny Smith - you could use Roma's or Honeycrisps if you want a sweeter taste and drop in three cups of cold water.For more zing add in a sliced ginger and some lemongrass. It should last up to three days. Want sparkle? Then combine the slices with seltzer. The latest one to hit the shelves is Bubbly, a flavor soaked seltzer that packed with natural juices. Try the Granny Smith slices with the cherry or orange flavors.September  is also the second season for raspberries. Try these gems in either plain or sparkling water.Add one cup of rinsed raspberries and the juice of one lemon to a pitcherful of liquid. Let it sit in the fridge for an hour and then strain out the berries. These can be reused in smoothies. Serve with mint leaves. Mint is also refreshing . Stir in a few leaves  - not a lot otherwise it will taste like mouthwash, and let set for an hour. Strain and serve with a lemon wedge for color.

Don't touch those hot pumpkin spiced lattes.It's still hot. Stick with an icy cold refresher that will take this later summer heat away.

Summer's Best Part One.

What are the best foods of summer? Is it crispy fries eaten at the beach? Watermelon at a family picnic? Or the stuff bought at a rest  stop on that all important road trip. If you don;t have an answer, then go to the New York Times Food section. The section weighed in on what's the best nosh during the summer months.

The Food sections heavy hitters, Pete Wells, Sam Sifton, Julia Moskin KimSeverson , Tejal Rao and Ligaya Mishan weighed in on several summer staples from fruit to fries, veggies, along with picnic staples such as hot dogs and icy treats along with gas station goodies. There may be some disagreement out there from readers and foodies.Everyone has his or her warm weather favorites that they swear by or have always been a part of their lives. Yet some curious eaters many try their suggestions and discover something tasty along the way, Pete Wells covered  fruit  His picks are raspberries,peaches blueberries,  cherries, and at number one watermelon. They are all good and good for you.Peaches are my summer go to, although the others are also perfect  - not just for their nutritional value but also for their versatility.I agree with Mr Wells that the berries and the peaches are great in crumbles, betties and buckles.However we differ on watermelon, He wants to turn that luscious pink flesh into a salad with feta and tomatoes. My favorite way of eating it - cut into  wedges , straight from the fridge. There's something about sinking one's teeth into cool, refreshing sweet pulp - especially on a hot day

Julia Moskin covered the fries. They are a big part of our summer eating,particularly beach eating. There's something about  crispy fries, with a fine layer of sand and salt on them - or better yet, eating them with sea salted lips.  She  lists shoestring ones last, comparing them to hot hay  not enough meat and too much crunch. There are  disparaging words about their opposite - steak or plank fries, These are too much potato and not enough crunch. Of course, there is criticism about the curly ones too,,usually bought at state fairs and some food courts.Ms. Moskin feels that French fries should be eaten in bites and not lowered into the mouth like a drone payload, She also does not like the dusts or flavored salts that people douse on these ringlets.Surprisngly she likes waffle fries, (she uses them as an interesting base for sunny side up eggs) They're good for holding pulled pork and melted cheese, As much as I love crinkle cut fries, she does not. She does  give my favorite, Nathan's a pass, These are the best, crunchy on the outside, meaty inside. Her number one? McDonald's - simply because they are the perfect shape and color. I would have gone with the boardwalk ones or the Euro , truly french frites, served in a spiral cone holder . The last is a must at almost every SoHo cafe in New Yorkn usually accompanying  moules, Belgian style mussels steamed in garlic and white wine.

Tomorrow , we 'll go through the best hot dogs, ice cream, gas station goodies and that summer staple, veggies. Will what's chosen be your favorite. Come back and see.

Berry Time

One of the best things about summer is that it's berry season. These rich colored gems are perfect in everything from cakes to ice cream, from pies to tortes. They add snap and sweetness , livening up any recipe.

Famed chef and pastry chef , Yotam Ottolenghi wrote about them in today's New York Times Food section. He only discovered them when he was a young man and cycling through the Netherlands and Belgium to Paris. He did have fruit growing up, mostly from trees. namely figs,  pomegranates, lemons and dates, but berries growing on low to the ground bushes were a novelty to him. His interest was piqued by famed chef Rowley Leigh. Chef Leigh did with berries what Middle Eastern chefs do with herbs - use them in absolute abundance,They need to be the building blocks of the recipe.Chef Ottolenghi's own recipes  include berry infused icings and butter creams. he studs them in cakes and tarts, mixing them with those fruits of his childhood. Lemon is probably one of the best partners for berries, as its'tartness and simplicity  marries the sweetness and layered complexity of any berry.

This is obvious in the his recipes. There is a blueberry, almond and lemon cake, perfect for any summer get together, from birthday to barbecue. He combines a cup and a half of fresh blueberries with both lemon juice and lemon zest. Lemon glaze finishes it off, so the cake, which is more of a pound, is not overwhelming with the taste of blueberries. Almonds also temper this , in the form of flour. His other recipe also marries nuts and berries. This time he uses pistachios and raspberries.The crust also has a taste of lemon to it, along with white wine vinegar. The filling combines a heaping cup of raspberries with two and a half cups of raw, shelled pistachios. He roasts and mashes these , until they're almost like a nut  butter. Eggs are then added for body and then it's placed in  the pastry shell. The raspberries are then sprinkled over the filling and baked.It comes out kind of like pistachio marzipan

Take advantage of berry season. Use those ripe. rich gems in such treats as tarts and cakes. Enjoy their,earthy sweet, flavor..

Tout Les Eclairs

One of the most delicious pastries to enjoy is the French eclair. A true Gallic one, filled with delicate cream inside an airy puff of a choux shell is hard to find, non? Not anymore. There a fantastic new cookbook that has every kind of eclair from traditional to the innovative.

Award-winning pastry chef, Christophe Adam has written a very easy to follow book Eclairs,Easy Elegant and Modern Recipes (Robert Rose Press ) all about his signature dish, The classic French pastryParis features everything from popcorn stuffing to sexy eclairs. that feature not the traditional dark chocolate icing ,but a sexy sugar screened picture of a voluptuous Madame Noel or Mrs. Santa.It's no surprise that his good friend is Dominic Ansel, the creator of the famed and wanted cronut. Chef Adam, shares the same high-spirited sense of inventiveness and fun.The cookbook reflects his innovative style with such interesting and nontraditional ingredients as hazelnuts and passionfruits. Unlike some loftier pastry chefs, Chef Adam explains how to make the eclairs in simple language any home chef can understand along with providing detailed pictures of how-tos.What I like about it is the book is that he as a detailed and illustrated list of tools needed as well as his encouragement to go off script and come up with your own original fillings and toppings
, named after lightning,  has been elevated to gourmet status thanks to a sprucing up. Hist patisserie L'eclair de Genie, in the Marais section of

The eclairs themselves are in a rainbow of colors. The choux dough can even be dyed itself to create bright pink shells.perfect for strawberry or raspberry filled eclairs. There is a lemon filled one that has a gaily decorated shell complete with streusel balls and Swiss meringue dots. Apricot eclairs would be a nice treat for any Spring party. The filling is a mix of apricot puree with soft dried apricots and whole cream.Black currents are usually reserved for tarts but Chef Adam makes them an integral part of the eclair filling. The same goes for figs.passionfruit and raspberries. Of course there is the traditional chocolate ones made luxurious with the addition of whole cream and butter. It's decorated with small  squares of gold sugar dusted chocolate. For total fun, whip up the ever fun crunchy chocolate eclairs filled with ganache but topped with silver sugar coated chocolate pop rocks. Caramel , the flavor of the moment is also a filling.with a layer of caramel fondant on top. .There is even a sweet Valentines 'Day themed one where there are heart halves gracing the icing. Keep in mind that all the eclair recipes require gelatin sheets or powder.They can be found at some grocery stores , including Wal-Mart. They are used for thickening the cream so they 're a more solid,,  instead of being gooey and runny.

Eclairs are the new star of the pastry chef. Chef Adam has turned them into flights of delicious fantasy with his innovative recipes and ingredients. Now everyone can experience them in his new  easy to follow cookbook.

The Best Kombucha Guide

One of the best beverages to drink is kombucha. It's  not only good for you but good tasting as well.It's easy to make, being a fermented drink that can be home brewed. Now there's a new recipe book out , filled with refreshing and delicious tea and infusion ideas. All it takes is kombucha, water and favorite fruits,vegetables,flowers and herbs. It's then a variety of healthful, probiotic drinks.

Louise Avery wrote Living Tea (Ryland, Peters, and Small Publishers 2016,) wrote this fascinating and interesting recipe book.Many people are embracing this invigorating drink, as they're embracing other fermenting foods.What exactly is kombucha?It's a naturally sparkling fermented tea full of probiotics, along with beneficial enzymes and antioxidants. Drunk regularly like water it can cure stomach problems, mood swings and bloating.It has been around for 2,000 years , originating first in China and then moving west into Russia and  the rest of Europe. It is easy to make but you need SCOBY or symbiotic culture of bacteria and yeast. The book lists a number of sites where you can buy it both in the US and UK. The fermentation itself also requires not only sugar and water but also special bottles such as the brewing vessels along with a thermometer and pH strips for gauging. Ms. Avery also lists the many other essentials needed for creating the drink.There is also a section on bottling and storing as well as caring for the SCOBY. She advises about how much to drink too. Kombucha is addictive, thanks to its' soda like fizziness and sweet flavor.

The book has a wide array of different add ins as well as pictorial how to with Ms. Avery showing the various steps of preparation. The recipes are divided into bases such as fruit,vegetable,flower and herb,spice and tea.She combines pears and ginger for drink full of earthiness and heat. There is a festive blood orange zinged up with bitters along with a.grapefruit and rosemary kombuicha. There are also kombuchas that feature sweet raspberries and blueberries.The last is even blended with lemonade. Veggies aren't really known for infusing teas, yet there  are vital ingredients for a flavorful brew here.Rhubarb, a veggie, usually used in pies,is turned into a tart,refreshing tea when paired with Granny Smith apples. There is a Virgin Mary recipe that combines Bloody Mary ingredients with unflavored kombucha for an eye opening breakfast beverage. Ms. Avery uses a bouquet of different flowers for floral based teas.She even recommends raiding the garden for buds and petals. There is a delicate rose petal that has overtones of the Mideast. Hibiscus petals and lavender also grace delicately scented drinks. Herbs are also used in creating tasty and healthful tonics such as one infused with turmeric. There is a guest recipe from Kombucha Brooklyn  , from owners Eric and Jessica Childs that combines different teas such as silver needle and white peony.for

Living Tea is a wonderful book that introduces people to the joys of brewing kombucha. It's is the perfect guide to creating healthy probiotic drinks that improve one's life. It is the perfect holiday gift for friends, family and even yourself!

Great Desserts, So So Peaches

This has not been a great year for peaches. The perfect one is rare thanks to a February blast that killed off burgeoning buds. Luckily the fruit can be turned into wonderful creations that focus on their sweet, mellow flavor.They are even better than just the peach itself.

Samantha Seneviratne,creator of the interesting dessert blog, Cake Love, wrote about this amazing fruit in yesterday's New York Times Food section,Even though 2016 hasn't been their year, peaches can still be turned into tasty desserts.One that Ms. Seneviratne created is an ice cream cake. This is not one of the slap dash ones that is a slab of vanilla topped by crumbs and then another slab of chocolate. This actually has cake, a real butter on,e with five tablespoons of butter in the recipe. The ice cream is a no churn one which also includes peach preserves along with fresh raspberries - which are coming into their second season right now. The fresh peach is there in macerated form as it and the preserves are folded into the whipped cream. The cake assemblage is easy. First line a 9 by 5 loaf pan with Saran wrap leaving a six inch overhang all the way around. The cake is cut into thirds, making three rectangles.There is a layer of cake, then a layer of cream followed by the drained raspberries. This is repeated again for two more times and then freeze until firm for at least eight hours. It's topped with  a fruity mix of peach slices and fresh raspberries that have been sitting in sugar for ten minutes.

Another yummy dessert is Ms. Seneviratne's take on cobbler.This summer classic has been updated with a hazelnut infused crust.. She adds tiny wild blueberries which are a nice foil to the peaches' honey flavor. These can be picked if you have access to wild blueberry bushes however they can also be bought at farmer's markets and even found in the frozen food section. These frozen ones are actually beneficial because it helps the fruit mixture from overcooking and becoming mushy as the biscuits bake all the way through. You can use the big berries found in your supermarket, but Ms. Seneviratne warns that they are watery and have a weaker flavor.The topping requires hazelnut meal which can be bought in grocery stores and even on Amazon. It gives it a nice crunchy exterior  while still having a soft, pillowy middle.The crust also has a  half a cup of butter and a third of a cup of heavy cream.. it works well with the fruit mixture, also enhanced with vanilla bean seeds and sugar.The entire cobbler is baked for forty to forty-five minutes when the fruit comes bubbling from below and a toothpick inserted in the crust comes out with moist crumbs. Most cobblers are usually served with a pour of cream on them but I can see the first recipe's peach ice cream as a nice accompaniment here.

Don't despair if the year yielded up a lousy peach harvest. These recipes can show off their mellow sweetness and lush flesh. They are even more delicious in an ice cream cake or hazelnut infused cobbler.

The First Of The Summer Wines

These warms days and balmy nights call for a cool glass of wine.This is the time to enjoy one either with something fresh from the grill or the fruits of the season. Sit back and sip. Enjoy the wide array of summer wines.

Roses and white wines usually make the best bets for summer however a good hearty red wouldn't go amiss at a barbecue. For those grill days or nights think about a 2014 Penedo Borges Malbec.It's the perfect foil for a juicy steak or even a meaty homemade burger.It even has a  meaty aroma with top notes of wild herbs Its' flavor is that of ripe plums and dark fruits with a coating of vanilla .Another good red is the 2012 Cakebread Cellar Cabernet Sauvignon with its' aroma of chocolate and black current. It is rich and velvety, perfect with ribs or a T-bone.Australia has sent us some excellent vintages over the years and one summer standout is the 2013 Clonakilla Shiraz/ Viognier.It is expensive at $75 a bottle, but buy it for special occasions like milestone birthdays, engagements,graduations or promotions.Its' aroma is a mix if cracked pepper berries and plums.It's suggested that it should be served with a hog roast but it would be better with filet mignon or a Kansas City strip;A little less expensive and more down to earth are the Piedmontese Barberas. Eric Asimov mentioned it in his Pour column in the New York Times Food section on Wednesday. Have it with a homemade from the grill pizza that 's dense in sauce , cheese and toppings. It's a taste of Northern Italy in the backyard.

Whites and roses are the more preferred wines come the high temps. So many have poured themselves an iced glass of any of these as they 've cooled their feet in the pool or even the sprinkler. What are the best for sipping? They should be tart and refreshing , not to mention  ice cold. The most ideal summer wine is 2013 Domaine de l'Anjardiere La Noe and at $15 dollars a bottle a good buy. It's crisp, floral and easy to drink. It's a nice wine to serve at a brunch or outdoor bridal shower. Another ideal one is a 2014 Domaine Vincent Delaporte Sancerre Chavignol.It has a full, almost waxy purity of fruit with a bright clean finish. The  more expensive at $32 2012 Norman Hardie Chardonnay from New York's Niagara region, with a crispy white fruit taste. This is the time of year to mix the fruits of the season with wines. My family celebrates the season by adding fresh picked  strawberries to chilled flutes of Asti Spumente. The wine is from our region , Piedmonte and goes well with the berries.It's a heady alternative to sorbets along with better way to appreciate the berry's sweetness. Even though there's already a raspberry infused sparkling wine, fresh raspberries off the first harvest of the season is also wonderful in the wine. Think of it as an alternative to a tart or sorbet.

A summer's night calls for a chilled glass of a good wine. Pick one that compliments a hearty grilled steak or highlights the season's crop of berries. They're a refreshing and relaxing way to beat the heat.

The Challenges Of Passover Cooking

Passover is one of the most ancient and traditional of meals. However with any  holiday meal, it can pose challenges ,leaving home  chefs to scratch their heads. One problem is vegetarianism - the other how to make something new with a limited allowance of ingredients. Not to worry - there are solutions.

Many families have to embrace their kids or relatives new vegetarian lifestyle. What happens then to the lamb or brisket?It can still be made but new dishes have to be added.One idea is vegetarian potato and mushroom croquettes, more or less based on latkes. These are really patties that also has onion added for flavor . The binder is ground maztoh meal. The potatoes are first boiled and mashed and then the sauteed onions and mushrooms are the added as are the crumbs. The croquettes are then mounded and fried in extra virgin olive oil (it is considered suitable for Passover cooking) for eight minutes until crisp.A more colorful dish is roasted beet casserole. This recipe works for both vegans and vegetarians.It's simply layering sliced beets in a lightly oiled baking dish and then sprinkling salt, sugar and paprika on top of them. It's then dotted with margarine and baked for half a hour. Spinach and leek can come together with potato to create a kind of strata.It is labor intensive with  cooking the potatoes first however they can be microwaved to save time. There is also making the cashew "cheese" which also requires avocado and layering of the different ingredients from soaked matzoh to leeks and baby spinach.

Another challenge for Passover home chefs is the dessert.Leavening is not allowed so that rules out many cakes.However that also forces a lot of creative thinking.  A mock chestnut torte is  an elegant way to solve this problem. Since chestnut puree is not acceptable for the holiday, mashed sweet potato can be used as the base. The dessert has an almost souffle like quality because the six eggs required are separated and the whites are made into a meringue first before being added to the mix of sweet potatoes, yolks and dark chocolate.Melted chocolate is drizzled over the cake as a glaze and then it's decorated with raspberries.Macaroons are a traditional must and these, too, can be made at home.It's an easy recipe that just needs egg yolks , granulated sugar and  two cups ground almonds. Home chefs can also make the coconut ones too, subbing in the ground almond with shredded coconuts and using the egg whites instead of the yolks, Chocolate chips can be added  or cocoa powder added to the recipe for richer treats. Kids will love matzoh brittle, matzoh topped with homemade caramel and dark chocolate and then broken into bite sized pieces.

Passover cooking should not come with problems. There are solutions for dealing with vegetarianism as well as what to make for dessert. These provide for a tasty meal that suits everyone;s beliefs and taste with ending on a high sweet note.

A Healthy Spring Garden

Now that Spring is here, it's time for serious health foodie's to start planning a garden.It could be full of fruit and veggies.Planting depends on your tastes and how you cook. However a diet full of home grown organic stuff can only be good.It's a great way of eating better as well as creating your owm locavore diet. For beginner farmers think about growing strawberries.These are an easy cropbwith tremendous results.Try to plant on virgin ground, don"t plant the seeds or seedlings where tomatoes,potatoes or even eggplant have been previously planted..They should be planted in the spring as soon as the earth is dry.Plant in full sun.A strawberry crop is invaluable.They can go into everything, from pies to dressings. also the berries are a great snack or dessert just plain or with honey.If you have a lot of land then think about melons.Both watermelon and cantaloupe are delicious and perfect late summer eating.They do require warm sunny days and a lot of care.They have to planted well after the last frost of the season when the ground is warm to the touch.Then they do require fertilizer treatments every three to four weeks.It is hard work but the results are well worth it.If you're a gardening pro,then think about having a few plots dedicated to blueberries and raspberries.Both require much work along with constant trimming and pruning.Treat them right and you will get a phenomenal yield.Blue berries mad raspberries are high in antioxidants as well as flavor.You can create everything from homey cobblers to hand dipped chocolate bonbons. Most people usually start off with vegetables, with tomatoes being their first choice.There are so many varieties to choose from,from beefsteak to plum.The plants require some work(especially if you wind up with an aphid infestation) but the results are so worth it.Nothing beats a fresh picked tomato with just a sprinkling of sea salt.Also bumper crops are perfect for making home made tomato sauce.Their health benefits are tenfold and the more you harvest ,the better your diet.Gardeners are also big fans of carrots and radishes.They are easy togrow and perfect in a summer salad.They also require the least amount of sweat and worry..If you're more adventurous then move on to zucchini.Again this is for more experienced and patient green thumbs.They require constantly misted soil and have to be checked for viruses and blights.Yet ,this squash can be used in all sorts of dishes from ratatouille to being stuffed with chopped meat and breadcrumbs. Now that the season has turned ,it 's time to start planning your garden.Plant what you'll eat the most along with ones that suit your gardening experience.You'll have a cornucopia of just good for you foods to look forward to and enjoy.

A Late Summer Picnic

It's still summer and there are still weekends that call for a picnic,Luckily the temps have cooled down so you can  bring mayo infused salads and dishes. A late season picnic is also a great way of incorporating some late summer and early (very early!) fall harvests too. Best of all it's a nice way to enjoy the warm days still left.

A picnic now can call for sandwiches or whole roasts. It's easy to make and pack some faves like baloney or roast beef along with sliced chicken and turkey. However make them special than those everyday school sandwiches by using Italian bread or French baguette along with a tarragon mayo. You could add tomato slices too and a nice vinaigrette .Of course this is family time and you could also get a roasted chicken or a sliced London broil as well. These can be  sliced for sandwiches or served plain with a salad or even a sides.

Slightly cooler weather means you can make all sorts of  salads that could not be made in July and August.Try a Waldorf salad using mayo and the first apples of the season. It just takes greens, raisins , walnuts  and any kind of apple. Wald0orf salad goes well with sliced roast chicken or turkey. Another idea is making a simple salad with a raspberry vinaigrette. Raspberries are in season right now and adding some freshly picked crushed ones to oil and vinegar will amp up field greens or arugula. Throw in some almonds for crunch too,.You can also use it as a dip with cut up veggies  too.

There are still weekends that cry out for a picnic. Enjoy the late summer weather and have one.It's a great way of enjoying still sunny days and tasty food.

You Still Can Grill

Even though it's the Labor Day weekend,  it's still grilling season and still summer. What's even better is that some of the early harvests of raspberries and apples can figure into a lot of recipes. Another aspect of continued barbecuing is like holding onto the hot weather and vacation.Students from Pre-K to college seniors would love to chow down on  an outdoor cooked meal.

September is the season for raspberries and apples. Both can  be used in summery recipes along with giving dishes their flavorful tastes. Raspberries are usually made into jam however you can crush them and mix them into a salad dressing. They add a nice fruity taste especially to a grilled chicken salad. Just blend  the pureed fruit into a simple vinaigrette. Raspberries can also be used in a barbecue sauce to impart sweetness as well.Most recipes call for a raspberry jam but you can use freshly crushed ones in your marinade. Apples are starting to appear too and they're good  grilled  as well. Served them with pork or on their own with vanilla ice cream and a caramel sauce.

Grilling can be extended well into October. There's nothing as comforting  as a hot dog or a cheeseburger to a kid starting school.It's a nice way of prolonging those summery days of just having fun. You can even have a welcome back barbecue by inviting school mates over for for not only  sandwiches but also for an evening filled with  s'mores . Invite parents too and if you're friendly with them, ask them to bring some of their favorite salads or easy desserts. For those parents who now have an empty house thanks to the kids going off to college., think of a romantic barbecue. Try  a salmon or sliced duck along with grilled veggies for a sophisticated meal under the stars. Uncork a chilled bottle of sparkling wine and enjoy good food and blessed quiet.

It may be Labor Day but you still have two more months of grilling . Take advantage of it by  putting the fruits of the season on the fire. Don't put away that grill!It's wayyyyy too early!

Raspberries - A Late Summer treat

Surprisingly enough you can still go berry picking this month. September is raspberry season. This is the time of year when the late summer warmth produces another round of ripe sweet, berries., If you missed the first season back in June , then make sure you don't miss this one.

Raspberries have been around for over 2,000 years. They were popular in Roman ruled Britain with the agriculturalist, Palladius wrote about them in his journals.The red ones were imported to New York in the 1770's by the British while the black variety were indigenous to our Southern states (in fact North America is the only continent that produces them). Both are rich in calcium and Vitamin C. Not only that they are tasty, leaving a sweet, sensual flavor in your mouth.

Raspberries are good paired with almost anything and everything. My favorite is Delicious Orchard's Raspberry Jam on croissants. It just turns this elegant treat into something that's pure heaven. You can also use raspberries in reductions for any game fowl or even sprinkled on salads.Take freshly crushed raspberries and mix them with oil and vinegar for a raspberry vinaigrette.As a dessert think about spooning some over a rich devil's food cake or chocolate ice cream. Raspberry ice is also a lovely way to end a meal. Raspberries also look good decorating cupcakes while icing with them is perfect for any simple chocolate cake or cupcake.

Now is the season to pick raspberries. They'll be quite ripe under a late summer sun and bursting with flavor. Use this September to pick your finest basket of them!!!