Fall Fruit Savory Or Sweet

 This is the season for apples, plums pears and grapes. All of these make wonderful tarts and corstatas but they can also be put into salads of all sorts of cooked with meats such as pork roast or chicken.

Here's the question - what  would you  rather use fall fruit in? Savory or sweet dishes? To be honest poached pears in wine are a great autumn dish. however a good pork roast cooked with apple slices and onions also make for a delicious meal.

Let us know how you like to use fall's bounty.

Sweets From The Grill

 You may feel that it';s time to pack up the grill now that labor Day is just around the corner. Don't. You can still grill. In fact you can use it for baking some treats with fall's fruits.

Anything you can bake in an oven you can bake on a grill.It's just a matter of geting the right temp for baking batter and dough. This usually means putting down the lid to get the desired temp, usually 350 degrees Farenheit. Separate the ashed briquettes from the others.what would make a good dessert? Depends on what you want to serve after the dinner. You can try cupcakes using a scratch recipe or a box mix. Some home bakers add pudding to keep the crumb extra moist.Instead of topping themwith buttercream frosting think whipped cream with soem berries Yes you cna still get strawberries and it's the start of the second raspberry season). You could also top chocolate ones with toasted marshmallow for a take on s'mores.Cakes can also bake on the grill,Indirect heat creates the best ones.To get airier layers, bake the pans on the different tiers, like the  warming tray and the actual grill. You can also bake over a pan of water placed on the briquettes. This works well with upside down cakes like pineapple upside down as it it infuses the cake siwth a smoky flavor and keeps the fruit incredibly moist.

Of course you can also bake pizza on the grill.It does help to have a stone but you can place the pie directly on the grill plate. Just brush the grill with olive oil or a mox of garlic and oil for more flavor. Toppings can be wihatever you want. Try fresh tomatoes and basil from the garden. You cna also add diced peppers and broccoli if yo want or turn it into a meat lover's treat.  Close the lid and cook until the cheese melts . You can also make individual pies too.  A savory galette is also a great treat treat. Try one with tomatoes and onions or leeks and mushrooms. This rustic pie is also known for beinga sweet dessert filled with fruit. Since we 're coming into apple season, think a galette filled with Granny Smiths , mixed with cinnamon and sugar. You could also grill bake a raspberry one, regular pies can also be baked on hot coals. You can use what's known as fire bricks for even baking. Any Lowe's or Home Depot sell them. They/'re usually wrapped in tin foil before using,

Try your grill for baking. It's a fun way to cook up cakes and pies. You can create anything with dough , batter and hot coals.

Luxury Eating For Mom

 Mother's Day is all about pampering and treating Mom to something special. Why not treat her to some luxurious meals from  breakfast to lunch to dinner. She'll appreciate not just the time and effort but also those special recipes.

The most commonly made Mother's Day meal is breakfast. Nothing beats breakfast in bed. Make it even more special than eggs Benedict. This is actually nothing more than a breakfast sandwich with Hollandaise on it. The great thing about this recipe is that it can be varied. The original one calls for one one or two slices of Canadian bacon to be layered with sunny side up eggs. However think how Mom would react if you subbed in small filet mignon for the ham for a truly lush Mother's Day treat. If; she's  big seafood lover then think a crab or lobster Benedict. The last requites lobster tails to be cooked and shredded.  You could also do a take on the Southern shrimp and grits breakfast by adding shrimp to the  recipe too. Another idea is French toast.Yes, you could whip up the traditional sweet recipe but what about a savory one that would work well with a Bloody Mary? This is swapping the cinnamon and sugar for pepper and eggs. The basic ingredients are the same,  - a dense chewy bread like a sour dough , dunked in an egg and milk batter.Any kind of shredded cheese is then added on top.If you like add a smear of tomato jelly and top with bacon strips.

Of course this could also work for a lush lunch, especially when it's topped with slices of paper thin prosciutto. Serve with a red wine spritzer, which is just red wine mixed with a seltzer for a different but elegant lunch or supper.Grilling is usually a Father's Day activity but Mom can also have grilled meat. If the filet mignon was too much for breakfast then think of it as a nice Sunday lunch or supper idea. Marinate in olive oil and rosemary for extra flavor. first before cooking . Serve on warmed French or Italian bread. Again grilled shrimp and lobster are perfect . The shrimp can be turned into tasty kabobs , layered with cherry tomatoes and small onions. The lobster can be cut in half and remove the green insides or tomally  and break off the claws. (These can also be grilled) Drizzle with oil and sprinkled with salt and pepper..What would go with this? Try a simple spinach salad with a lemon vinaigrette or a tomato salad that can be spooned onto crusty rolls. Quiches are also a nice lunch or supper. They're easy to make yet rich in flavor and texture. They can be the traditional or a lovely veggie one.

Mom deserves the best on her day. make it special with lush meals she's sure to enjoy. Celebrate her with luxurious recipes.

Your Own Coffee Shop Treats

 One of the best things about fall was heading to our favorite coffee shops and getting a coffee and a baked treat.Yet now with the pandemic, it's still kind of hard to get a favorite sweet and relax . However scones, muffins and doughnuts can easily be baked in your kitchen. What's even better is you can tailor them to your tastes.

Scones may sound fancy but they're not.Scones are just a variety of Scottish flatbreads called bannocks. They were first cooked in a large mound and then scored to create triangular pieces. Even today the recipe is easy and simple enough for the most novice home baker. They can be either sweet or savory. The basic recipe calls for flour, sugar, butter, heavy cream or butter milk and eggs. Baking powder is mixed in to give the scones lift along with salt which lifts the flavor. You can add vanilla if you want for a sweeter , dessert taste. The best tasting ones however, have grated frozen butter which will create pockets and a moist, crumbly inside,The best part are the add ins. Think chocolate chips and cinnamon for a sweet combo or orange and blueberries for a healthier bite. Scones can actually  be turned into a main course with the addition of ham, cheddar and scallions Just reduce the amount of sugar added and, of course, omit the vanilla. Top with flaky sea salt. Another savory idea is adding different herbs to the dough. Try garlic, rosemary , parsley and basil. These are perfect with a hot soup or chicken or ham salad.

Our favorite coffee shops are also known for their muffins and doughnuts. Muffins have been around since the early 1700's and are one of the easiest baking recipes. They're a type of quick bread, made primarily of melted butter, sugar, eggs, and milk mixed with the dry ingredients of flour,baking powder, salt and spices. Again these can have tasty variations such as chocolate chips and pecans  along with cinnamon and nutmeg. Fruit studded muffins make for a nice snack. Blueberry muffins are the most popular but you can also use strawberries and raisins too.Banana muffins are also a nice treat with coffee or tea. Keep in mind muffin recipes are fluid. You can sub in maple syrup or honey for sugar along with whole wheat and almond flour for refined white. Doughnuts rank right up there with muffins as the perfect coffee go with.Many home bakers are turned off by the fact of frying them , remember you can use an air fryer to bake them. Remember to use yeast in them for flufflier ones. You can also use premade biscuit dough too. Cake doughnuts have an easy recipe that 's your basic vanilla cake one. They're made with flour , eggs, vegetable oil ,brown sugar, and baking powder for lift. Decorate them with an easy to make glaze of confectioner's sugar , milk and vanilla.

You can still have coffee house treats with your cup of joe or tea. All it takes is some time in the kitchen and creativity. They'll be even better tasting , fresh from your oven.

Bowls Of Comfort

What's round and soothing, good tasting and good for you? A comfort bowl. It's the perfect lunch , dinner and even snack You can get creative or nostalgic, depending on what you have in the house.

The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and  one cup of rice  to once cup of water.  To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel. 

A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.

There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.

The Gift Of Giving Back

Today s the 77th anniversary  of Pearl Harbor , a  time when people didn't weigh  the pluses and minuses of their actions. They just did, thinking of others before themselves. We have to do the same, feel the same way during this holiday season. Volunteer your culinary talents and time this winter.

One of the best ways to help is volunteering at your local homeless shelter or soup kitchen.For those without family,this is the best way to spend Christmas instead of at the movies or just home alone. Shelters and kitchens also throw small holiday parties and if they let you , bake something. Have the kids help. A fun sheet cake , plates of cookies and  trays of cupcakes help to make everyone's season brighter. It is also a good time for the kids to start on a lifetime of public service. They can also  make up stockings full of candy for kids there too. If they're older they can also assist, from serving food to washing up and drying.Another idea is organizing a holiday bake sale with the shelter or church . This is a chance for a kind of cookie swap where you can shine and bring your best recipes. A great idea that definitely gives back is having a group get together and bake a gingerbread village. Raffle it off with the proceeds going to the poor. Any one with a sweet tooth would love wining a munchable town.

The feeling can extend to neighbors and friends of friends.If you know they're alone for Christmas eve or Christmas day, then think nothing about inviting them. They'd appreciate a meal with family and lively discussions. Another idea is "adopting" a nursing home resident and baking him or her cookies or even creating a fruit basket tailored to their dietary needs. If you have more time them think about contributing to the nursing home holiday party.The families would greatly appreciate it and it would be like bringing a little bit of home back to them,Military families also need a bit of cheer . If there are any on your block, then invite them in for a cup of cheer and some holiday savories and sweets. For any  service person coming home surprise them and their spouse with a gift certificate to  fancy restaurant for  one of their favorite restaurants. It's a small  way of saying thank you. Another way is throwing  a holiday welcome home party where everyone in the neighborhood or family can contribute a sweet or savory  dish.

This holiday season - give  back. It's a way of spreading good will and good cheer. That's the best present of all.

Know Your Tofu

To any non vegan tofu is tofu. It's that icly soy stuff that serves as a stand in to real meat and dairy. Yet , there are several different and delicious kinds that can turn a limited meatless diet into an unlimited buffet.  It's amazing what it can do  - and mimic.

First of all what is tofu? The most basic description is that it's a curd made from soy.Many have been introduced to it years ago under the unappetizing name of bean curd . It has been around for two thousand years, first being made during the Han Dynasty in China. The name tofu means fermented  or bean. It's made from coagulating soy milk with magnesium chloride and pressing out the curds.The amount of time in pressing determines what kind of curd it is.The process can be over in about fifteen to twenty minutes. Just remember that the longer it's pressed the firmer it will be. There are various types.Block tofu is what's found at grocery stores. This is also called "cotton tofu" due to the fluffiness of the curds. Soft tofu is the kind that's pressed in the least amount of time. It's primarily used for desserts.It's not recommended for frying because it could break apart and splutter out of the pan.Medium firm tofu is the best for braising and boiling.  Don't stir fry or pan fry it. It will break apart in creamy little pieces. The most versatile is the firm block kind. It can be battered, boiled , baked, pan fried, stir fried and deep fried.If you want a crusty , crispy kind, then go for the extra firm. These can be turned in kabobs or General's Tso's tofu.

Tofu can also have a soft and silky mouth feel. This is silken tofu and it, too, is a popular, kind, often found at many supermarkets.It's made in a similar process to block tofu except that the soy milk is coagulated without curdling the milk. It's also left unpressed so every cake retains its' moisture while cooling. Because curds never form, any kind from  soft , to extra firm has a smooth and silky appearance  If you want to make sauces and dressings, then try soft silken.It has the consistency of a poached egg.It can even be used as an egg substitute. There is firm silken tofu which cannot be confused with the  firm or silken kinds. Firm silken is made from a thicker form of soy milk. One of the most delicate kinds is fresh silken or custard tofu.It can turn pretty quickly so try getting it fresh from the manufacturer. Don/'t buy the mass produced ones. The flavor can be flat and bitter. It can't be cooked but it can be served with miso and scallions for a savory treat or mixed with agave syrup for a sweet snack. for those who love spicy , there is the Chinese Five Spice tofu which is a  dark purple in color. Smoked tofu is another tasty dish. It's smoked first in tea leaves giving it a light hue and smoky flavor. There is also deep fried tofu called aburaage  that's puffy and sugary.Tofu can be sold in pockets  or inarizushi. Both can be used for snacking while the last is good in salads.

Don't be put off by this versatile soy product. Tofu can be made into everything, from dinner to dessert. start cooking with  this versatile ingredient now.

Sweet and Savory Switch Up

Can salt and sugar be interchanged? Good question. Sugar is used primarily in dessert and baking, Salt and other savories are used in meat and vegetable courses. Change it up a bit. Both tastes unexpectedly used can create a new and exciting spin on ordinary dishes.

Salt has been primarily used in savory dishes for millennia. Maybe a pinch of it was used in baking recipes to bring out a cake or pie's flavor.. Things started to change with the invention of Crackerjack and tin roof sundaes.The first was invented in 1896 and married the flavor of salted  popcorn with a caramel coating. People love the rash pairing of two distinct flavors. It was around this time that a savory sweet concoction hit ice cream parlors first in the Chicago area then around the country. The creation was the tin roof sundae, a layer of salty peanuts on top of chocolate sauce, and ice cream and topped by a cloud of sweet whipped cream. Of course there's salted caramel, the best flavor sensation since - well salted caramel. It was sheer genius to combine flaky sea salt with the sometimes over sweet caramel.It's everywhere now, from cookies to ice cream to ice cream topping.It does make sense because the flavors are exact opposites of each other and together they balance each other out.Another good marriage is sea salt with dark chocolate Imagine a rich dark bark highlighted with nuts and crunchy nuggets of fleur du sel.

Just as salt enhances sweet, sweetness can add to savory dishes.The mark of a good tomato sauce is its' balance of sweet and salty. Generations of  chefs, both here  and  in Italy have added grated carrot to their sauces. Its' sweetness takes away the acidic tang of the tomatoes. Some here in the States had refined white sugar. I've tried this and was not happy with the candylike taste of the sauce. Instead I used dark wildflower honey which gives a sweet, earthy mellowness to the blend,Usually a teaspoon does the trick. The darker the honey the better.It has more nutrients and minerals than the light golden type. A teaspoon of this also helps balances out chili too, eliminating the tartness of store bought tomato sauce.For years  chefs , both restaurant and home, have gilded varieties of roast foul with all sorts of sweet glazes.Honey glazed chicken and Cornish hen have pleased palates for generations.It's usually mixed with both orange zest and juice to overcome the sugary taste. Fruits have always been used with different roasts, namely  pork, ham and chicken. The Germans have been marrying apples and pork roast for centuries, The apple's taste is enhances as well as tones down the meat's intensity.

Go ahead. Mix it up by giving savory dishes a touch of sweet and sugary dishes a jolt of saltiness. It's a great way of enhancing opposite flavors and making them stand out and memorable.

Your Pancake Guide

One of the best cold weather breakfasts is a plate of pancakes. They make for a hearty starter or even a Sunday  supper too..Best of all the recipe can be varied to suit different tastes and needs.

Pancakes are one of the oldest dishes in the world, first being made by the ancient Greeks. They were call tagenites and made sort of similar to today's recipe.The first recipe involved wheat flour mixed with olive oil, honey, and curdled milk and served for breakfast.They were topped with honey, cheese and sesame, possibly a form of tahini The ancient Romans made something similar. .It was Middle English that gave us the word pancake.Almost every country has some variation of the cakes.Most Americans and Canadians are familiar with flapjacks or griddlecakes. The US also invented the smaller pancake, the silver dollar, ever popular in pancake houses across the country. The French variation , the crepe, was a trend in the Seventies when a chain creperie , The Magic Pan hit the malls. Italians have a similarly textured one called the crespelle.Now we can experience the Indian varieties which, like crepes, are both savory and sweet.The Chinese have been offering savory ones for years in the shape of their tasty scallion pancakes.

Pancakes are one of the easiest breakfasts to make. Most home chefs turns to that classic , Bisquick to make hearty and sometimes heavy ones.There's also Aunt Jemima, the country's oldest mix , first being made in 1889 by Chris and Charles Underwood. Store's such as Stop & Shop and Trader Joe's also have their own brands. These are great if you're in a hurry and want to whip up a quick batter. The best,though are the scratch ones. Try the All Recipes one which has all purpose flour and baking powder for lift. Also eggs and milk are added to give the finished product a cakey texture.For richer pancakes sub in heavy cream for milk.Recipes like these also increase the butter amount too. Usually there are two tablespoons added but you can go up to a quarter of a cup. Pancakes are versatile. You can add nuts such as chopped almonds and walnuts or go the fruit route with blueberries, strawberries or coconut. Once you've mastered the basic pancake, then try the gem of the breakfast world - the Dutch baby. This is a German style one, similar to Yorkshire pudding. You do need a cast iron skillet for it because the skillet has to sit in a 450 degree Farenheit oven before the batter is poured in.It a richer version of the basic pancake recipe using more milk and eggs.It puffs up and is served with everything form lemon and powdered sugar to maple syrup.

Pancakes are the best defense on a cold January morning. This ancient recipe is still on trend thanks to being hearty and rib sticking. Make them your first meal , complete with butter and drenched in maple syrup.

Know Your Marinades

It's the beginning of grilling  season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice  one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered  a kind of marinade.Beginner grillers will have all sorts of questions regarding this.

A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and  red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.

Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon  juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can  also liven up  a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
 sub in fresh rosemary or parsley for the basil for an entirely different taste.

A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.

Your Choice Of Holiday Sides

One of the treats of the holiday table is the vast array of sides. From jewel toned cranberry jelly to home bowls of stuffing, holiday feasters can enjoy a wide range of flavors and textures,Best of all most holiday roasts can go with a wide variety of sides.These could be healthy or decadent, yet all delicious.

Sweet sides work well with poultry and pork. Cranberry jelly or chutney goes well with both turkey and capons. For more adventurous home chefs. you can make your own cranberry jelly.This is an easy mix of fresh cranberries cranberry juice, lemon and maple syrup (!) first cooked over a high heat and then a lower one for only ten minutes  or until the mixtures thickens into a jelly. Chutneys also work with fowl and they can be ladled over the meat too for added flavor. Try an apple mango one with a melange of cubed Gala apples and mangoes ,blended with dried apricots  and spiced up with mustard, cloves and black pepper. Pork and hams always benefit with the addition of sweet sides. Grilled , unadorned pineapple rings work with both these meats. You can add a very small sprinkling of sea salt to give it a boost of savory. Apples are another excellent accompaniment. You can try homemade applesauce  to go with a pork loin roast or better yet , a warm apple and onion salad with the addition of freshly fried bacon and a tablespoon of brown sugar. Apples can be sliced into a stir fry, cooked with kale, cabbage and Brussels sprouts. Add some apple cider vinegar for tartness and walnuts or pine nuts for crunch. Sweet potatoes are the ultimate sweet side. Instead of layering them with marshmallows, turn them into tasty fries for the kids or a creamy , buttery mash with a drizzle of maple syrup on top.

There are many savory sides to try as well. Stuffing is always in demand, especially if you have turkey. Make it interesting by using nothing but pretzels for a tastier side. Eggs  and sour cream bind together three cups of pretzel sticks that have been soaked soft in hot water. Onion powder is then added to the mix for more flavor. You can also make it in the traditional stuffing way, with sage and onion being first cooked with celery and then adding in the pretzels. Mind , this has to be cooked on it's own and not in the bird. Another fun side is Yorkshire pudding, perfect with any roast beef or London Broil. It's an easy recipe.It's four eggs, and equal amounts of milk and flour. What makes these tasty popovers sing are the meat drippings. mixed into the batter. They're wonderful, loaded with roast beef slices and gravy. For something a bit more healthier, try the classic string beans almondine.You can use fresh if you can find them or frozen green beans along with almonds browned in butter or margarine. Brussels sprouts are another emerald gem, perfect for the holiday table. Simmer in hot salted water until tender but firm. Drain and then dress with melted butter and a liberal sprinkling of Parmesan cheese. Of course no meal would be complete without potatoes. You could have them in a mash but enrich it by adding sour cream and chives or the skins for added nutrients. Scalloped ones are a supremely elegant addition to any dinner or holiday lunch.its just taking sliced potatoes and baking them in a creamy roux.

Sweet and savory sides will add oomph to any holiday meal. They're good ,complementing the main roast or just wonderful on their own. Make one or make them all for a special treat.

Bread Puddings Savory And Sweet

Bread pudding is one of the most versatile and easiest dishes to make. It can be a savory casserole like strata or a gooey dessert like a brioche pudding;Best of it, its' hearty and satisfying ,the ultimate comfort food for combatting the crazy days ahead of us.

Savory bread puddings are the perfect weekend meal. All you need is stale bread for starters and the  rest is up to you. One of the best recipes is the zuppa montagne , a Piedmontese winter dish made with stale Italian bread, chicken or vegetable broth and Swiss or Fontina cheese. A more textured version is subbing in breadsticks (the Stella D'oro kind works best here) and layering on the bottom of a casserole dish. If you want crunch and texture added shredded cabbage , preferably the Savoy kind , cooked in butter , as a second layer. The cheese is then layered on followed by the broth. Use three to four ladlefuls of this , reserving some of the broth to pour over later. Cook at 325 degrees Farenheit for forty minutes. You can also microwave this too for a quick five to six minutes.There is a popular rosemary and bacon bread pudding circulating on the web right now.This is a custardy version , involving eggs. along with sharp cheddar and of course, bacon. Sauteed onions are also thrown in for sweetness.After baking in a 375 degree oven for forty minutes, it's all set to come out, golden and puffy like a cheese soufflé. For those who love something more exotic , try strata which means layers. Stratas can be made for any meal, breakfast, lunch or dinner. It's layers of bread,peppers. bacon and onions with milk and cream added for pure custardiness.

Sweet bread pudding is a nice change of pace from the usual cakes and pies.It's also a homey treat at a tree trimming or holiday party. One recommendation is using stale baguettes or Italian bread instead of regular white bread.It gives the pudding chewiness and texture along with a mellow yeasty flavor. Still use three or four eggs but cut back on the sugar. Many recipes call  for a cup of white sugar. I'd halve that or use a more earthier tasting brown sugar. Milk or cream can be used . These can be mixed., because using just cream can make the dish heavy and dense. Purists will want raisins for more sweetness. Many (including myself) are not fans of this. If you want extra sweetness, try a  dollop of salted caramel drizzled on it.A truly decadent variation is New Orleans style which uses a buttery whiskey sauce as an accompaniment. If you want something decadently Gallic , try a brioche bread pudding. Brioche is a yummy French roll, egg and butter rich.It is the perfect ingredient in a decadent dessert. Add cream, and butter along with eggs, sugar and brandy to bake with it into a lush pudding.Lemon or orange zest can be added for more color and flavor. Serve this with whipped cream or crème Anglaise, a sauce that combines cream, sugar eggs and Armagnac brandy.

A savory or sweet bread pudding is a great slice of comfort during this hectic holiday times ahead A slice of strata is a great weekend meal while a brioche bake is the perfect dessert for a holiday party.Make the traditional or create your own for some yummy fun.

Pumpkin Spice Deconstructed

This is pumpkin spice season for sure. Every food stuff , from  candy corn to lattes is now flavored with it. There are even pumpkin spice Oreos! Yet what exactly is pumpkin spice? Is one spice or an amalgam of a few? Another good question is how do we accept  it  after being oversaturated with it.

The spice is actually a blend of four spices, cinnamon, ginger, allspice and nutmeg. Their combination is what gives that spicy, sometimes spiked taste. The dominant flavor notes are the cinnamon and ginger, while the allspice and nutmeg provide the more mellower ones. Everyone is so inundated by the combo, that they've sworn off the spice combo. Don't . On their own they are wonderful flavors that can be used in a variety of sweet and even savory dishes.Cinnamon is yummy  in  homemade rolls and coffee cakes. It adds a sweetness  to cereal and is perfect for dusting over cappuccinos. It can be used as a rub on any game fowl such as turkey and pheasant and is a perfect spice for bringing out lamb's flavor. We all know that ground ginger is the anchor flavor in gingerbread and snaps.It;s a strong , robust flavor that can  also be used in stuffing recipes for boost and color.Both spices have a lot of health benefits and you can also make restorative teas with both.

Allspice and nutmeg, "the quiet" spices are excellent on their own too. Their rich individual flavors are woodsy and intense. Allspice can be used in both sweet and savory dishes, Ground allspice  is always used in sweet potato recipes to give the dishes kick while the whole allspice fruits are used to flavor stews (whole ones are not meant to be eaten, they should be tossed after cooking). They can be used in making the traditional Jamaican jerk recipe too. Nutmeg is one of the loveliest fall spices. It   has a warm, sweet flavor, imagine a favorite fall sweater for your taste buds. It graces vanilla custards, adding color and flavor as well as  zinging up that autumn dessert Indian pudding.Nutmeg can also be used in savory dishes too.It's a must have for creamed spinach and vital in quiche Lorraine. Nutmeg is also the rare spice that can work well with seafood. Use it to sprinkle over scallops or in a creamy sauce to serve with them or shrimp,

Pumpkin spice should not be feared Deconstructed , It  yields four spices that are perfect additions to any sweet or savory meal. Try one,or try them all. They are the perfect spices for fall cooking.

Fall Fruit's Savory Side

Fall is here  and with it comes bushels of apples and pears. Many home bakers will be excited by this  as they make everything from pies to tarts to crumbles. Yet both fruits have a savory side. They can easily be incorporated into mail dishes , adding a certain tart sweetness and complexity to meats and veggies.

As any German will tell you having apples in the main meal is crucial. Apple sauce goes hand in hand with our potato pancakes and cuts their occasional greasiness. Cut up apples figure prominently in red cabbage, in fact they the ingredient that gives the salad its' signature tartness.An apple chutney  or whole  apples is usually served with roast pork .The last is cooked with the meat and the fruit picks up the pork's rich flavor while the meat absorbs the apples aroma and juices. Any kind of apple , from Granny Smith to Fuji are excellent in slaws. Mix shredded apples with cabbage , along with carrots and scallions for a crunchy sharp slaw,perfect with any tailgating barbecue. Another idea is a Waldorf salad, a yummy mix of chopped apples, grapes chicken, celery and walnuts. This is an excellent dish for a Sunday brunch, especially when served with a sparkly French cider. Apple chutney is a great side to both pork and beef .It's easy to make, cooking it , usually for thirty minutes, is the most labor intensive. It's a mix of the fruit,blended with onions, spices such as cinnamon and nutmeg.

Pears are also in abundance right now. Most home chefs and home bakers usually use them in buttery rich tart.  However pears, whether they be Anjou or Bosc can be perfect in main dishes as well. Of course there is pear salad.One version includes spinach for a healthy kick and bacon whose saltiness is the perfect marriage  of savory  and sweet. Assiago cheese can be sprinkled over it for more tang. Pear chutney is another good recipe.Pair it with ginger for a fiery bite that would be a great go with for ribs or even a roast beef.Try Bosc pears in a garlicky one that would work with roasted or even barbecued  chicken .An unusual fall party dish is a savory pear tart made with creamy feta and sage. Just slices of this paired with a sparkly white wine like Prosecco makes for elegant eating. Anything blue cheese and pear is wonderful together  as is cheddar and pear surprisingly. You can make a tasty and flavorful grilled cheese  with them for a fun and unusual lunch.

This season, don't look at just apples and pears for only baking. They can be incorporated in a wonderful variety of savory dishes, from grilled cheese to chutney . Try them this way for a new twist on fall fruit.

The Graze Craze

Snacks delivered to your doorstep? That's every foodie's dream and it can become a reality. A new company called Graze is sending goodness and good munchies. It's not only a neat spin on snacking, it's a healthier way of eating.

The company  was started by a group of seven friends who were tired of eating the usual chips and dips. They wanted variety but variety with nutrition. The groups came up with healthy snacks, thanks to their taster Eleanor (no last name is mentioned) who creates the large array of both sweet and savory noshes.The ingredients are artisanal, with small family bakeries and fruit producers contributing.Graze tries to go for the unusual and best tasting. It also has classic flavored snacks such as the Boston cream pie sweet snack mix and a sesame garlic crunch.Surpriingly  enough they also have broths like the Vietnamese pho for a quick hot mini meal. A Graze box can contain anywhere from four to eight small packs .It's a small box with  small fistfuls of crunchies that costs $11.99 per month. They also have a sharing box too which are twenty bags you can give out to family and friends.

How does the Graze snacks taste? Interesting. My box had New York Everything Bagel, Iced Cinnamon Bun, Vitamin E Defense and Pizza Margherita. My favorite was the New York Everything Bagel. These were crunchy poppy seed onion sticks, that tasted more like flavored Melba toast than bagels.The Iced Cinnamon Bun took some getting used to. Imagine a Ciinabon deconstructed and then reimagined as a healthy snack.Cinnamon honey almonds are mixed with yogurt covered sunflower seeds and vanilla cookie drops. They have to be eaten together to get the whole effect. There was one super healthy snack of hazelnuts, raisins peanuts and  dried cranberries which is a pretty tasty snack that would work on any picnic. I also liked the Pizza Margherita which has basil infused Melba toast bites and mini tomato breadsticks. What was a detractor were the cheese cashews.I would have put cheese nibbles instead of the nuts which really don't belong in a pizza mix.

Graze is a foodie's dream come true and delivered to the front door. There's an interesting array of snacks , both sweet and savory to try.It's different than the usual chips and pretzels , for sure.

Oatmeal Your Winter Friend

One of the most versatile cold weather dishes is oatmeal.It makes for a great start to the day along with being a neat and unusual ingredient for main meals.It is also loaded with all that good stuff to keep you healthy and happy during these bitter cold snaps.Best of all this centuries old classic is one of the easiest to use. We actually have the Egyptians to thank for this grain however it was the Scots who truly integrated it into their cuisine.Oats were a main ingredient in the New Year's dish ,haggis.In this country oatmeal was and still is the healthiest breakfast there is.It lowers cholesterol as well as helps to keep the heart healthy.It also lowers blood sugar and regulates diabetes.A hot bowl of oatmeal is one way to chase the chill.You can get the already flavored or make your own using either cinnamon or maple syrup for sweetening.You can also add fruits such as sliced banana or dried cranberries or blue berries.A weekend treat is oatmeal cookies.They"re not only fun for the kids to make, they're also good for them too.Add to the goodness by using whole wheat flour instead of usual white and brown sugar instead of the refined. Now here's a surprise - oatmeal can also be used as a savory dish - and not only in haggis.There are several recipes from breakfast to dinner that features this grain.You can try it with a poached egg for breakfast,breaking the yolk so that it mixes with the grains.You can also add mushrooms and onions to it as a side.For a quick lunch add any shredded cheese to plain oatmeal.For a thickener you can add oats to a watery curry to make it thicker.Oatmeal bread is one a fun thing to do on a snowy day and two, a great way of making a sandwich healthier.You can use other all natural ingredients like dark wildflower honey and whole wheat flour along with tossing in some sunflower seeds too. Oatmeal is one of the best 'winter' foods to have.It is versatile ,going from breakfast to bread along with being super healthy.Make it a cold weather must have.

Layers of Flavor

Puff paastry is a versatile base for both sweet and savory treats. It;s perfect for making Spring party foods that go well in for any venue , from showers to graduation parties.It can be th e base of fun appetizer pockets to the more elegant vol au vents and  mini. beef Wellingtons Puff pastry is also a for creating a variety of delicious and unique desserts

Puff pastry can be made at home or bought. If you're making it at home it is time consuming and labor intensive. However the end result is rewarding with a buttery , light pastry perfect foe any savory or sweet filling.It requires  sixteen tablespoons of unsalted butter along with ice water or seltzer and ice cubes. The dough must be chilled and never room temperature for best results.It is then folded and rolled into an oblong, being constantly folded over to create layers.The oven temp is quite high, between 4oo and 450 degrees Fahrenheit. Of course you could buy the dough already made. Pepperidge Farm is known for theirs and it does cut down on prep time if you have an elaborate filling.

Vol au vents are one of the most popular puff pastry recipes.A good savory one is chicken with a creamy gravy. This is like an elegant pot pie, with the same ingredients, such as the meat along with carrots and peas. Another idea for puff pastry is sausage, onions and spinach or one that's like an inside out pizza. This last is  made with goat cheese, tomatoes and basil.Of course puff pastry is excellent for desserts. Make sweet vol au vents by using puddings or even creamed and topped with a hot fudge or caramel sauce.You can try a cobbler style one with layers of peaches , strawberries and rhubarb and a creme caramel base.

Puff pastry is one of the most versatile staples for any kitchen. Make it from scratch or buy it, fill it with savory or sweet. It's can be turned into anything from an elegant vol au vent to a homey turnover or puff . It;s your choice and a fun one too.

Scones:Savory And Sweet

Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.

Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.

For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake.  For decadence stir in a few dark chocolate chips.


Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.

Petit Fours The Perfect Dessert

Spring is the time for outdoor teas and afternoon lunches. The tiny sweet, the petit four fits this bill completely. They make the perfect dessert after sandwiches and soups. Although they are bite sized , they are rich with flavor. They are the perfect accompaniment to any tea or coffee.

Petit fours had their start in 18th Century France the words mean little oven. They were baked at the end of the day when the ovens were cooling down and there was some light baking still to be done. Petit four is an actually misconception of the term in American eyes. They actually include meringues, macaroons and tartlets along with cigarettes (those long, rolled up wafers). There are also savory petit fours. , little amuse bouches that are served as appetizers.

Anyone can make petit fours using a sponge or pound cake as the base. As the filling any raspberry or strawberry jam will do nicely or a think layer of butter cream. For the coating you can also do butter cream or the heavier fondant. You can also enrobe them in white chocolate as well. Decorating can be fun because you can create everything from flowers and buds for the Spring and even candles and wreaths for Christmas time.

Petit fours are a nice ending to any spring time tea or social. Buy them or make them yourself. Enjoy these flavorful little treats.