An Easy Fruit Sundae

 Sometimes you just want a sundae but without the ice cream. There's something about fruit and cream that magical tpgether. It can even be healthy.

The other day I was craving a healthy yet decadent dessert and this came to mind.

This is bananas, peaches and strawberries from Stop & Shop.It;s their brand of frozen fruit that;s perfect in sundaes but also in other desserts like crepes (which is definitely on my radar).

F course every Sundae has to be topped with whipped cream so I used dairy free coconut based Whipp.This is one of my favorite whipped creams. The non dairy versions are usually lighter and not as heavy tasting as the full cream ones.

This is the finished ,fluffy version. I love the mix of fruit with it and in the future I can add some chocolate chips or chocolate syrup to round it out. 

A fruit sundae is always a nice summery treat. It can be made from fresh or frozen ones .It;s a nice light flavor, perfect for the warm days ahead.

Sundaes Rethought

 What makes a sundae so special?It's not the ice cream itself - although that helps. It's what is put on it. Usually there;s a drenching pool of chocolate syrup or caramel sauceIt doesn't;t have to be this way. Sundaes can be tethought.

I found this in creating a simple yet elegant looking tasty dessert. I bought Brownie bites from Stop and Shop. These would be good with ice cream.

What would be a better accompaniment that Otaly vegan ice cream. Of course it did need another something special 

I love Alesto's Dried Berry Medley, from Lidl.It;s has a mixed of cranberries ,cherries and blueberries. This worked beautfully with the chocolate and vanilla.These could've ven work with chocolate ice cream too. A sundae doesn't;t always have to have sauce.It could have  crushed hazelnuts or walnuts. It could lie on a bed of chocolate chip cookies or a brownie bite. It doesn;t need whipped cream. Keep it simple and let the flavors shine though.

A sundae can be anything you throw together. Unfortunately many layer ice cream with tons of syrup and sauce and have blobs of whipped cream on it. Make a simplistic sundae instead.It'll be more memorable and tastier.

Shrove Tuesday and Pancakes

 Today is Shrove Tuesday . You can celebrate with pancakes - of waffles for some. You could go wild at your own Carnavale - with Brazilian steaks and chips. Then there's Mardi Gras with etouffee and po'boys.

For me it's waffles - I really can;t stand pancakes. It's just a quirk,I know.

Mine was four!!!!!!!There;s is nothing like Eggo's drenched in syrup and blopped with butter. It's a quick meal on  crazy day. I usually like having the plant based chicken with it but that's another dinner for another time

Celebrate this day with the foods that bring you job. It could be steak.It could be spicy crawfish. Go wild before Lent starts.

Pancakes Sweet And Savory

 Today is Shrove Tuesday ,a day for pancakes and to celebrate the last of lush eating before Lent begins. However pancakes can be eaten all year long .best of all they can be savory as well as sweet.

Pancakes have been around since ancient times The ancient Greeks made them as did the romans. An early recipe called for honey ,olive oil and wheat flour along with curdled milk. Toppings included sesame seeds, cheese and honey. Theyfirst came into the English language around the fifteen hundreds. Pancakes are one of the few foods that are completel international. There are versions from Oceania in the South Pacific to Scandinavia. What Americans and Canadians eat are similar to the Scottish dropped scone made with eggs ,flour milk and a leavening product. Thanks to IHOP, the International House of Pancakes and diners, pancakes have morphed into ones that have everything from fruit to chocolate chips in them. Of course many prefer the pancakes' thinner and more elegant cousin the crepe. This is France's version , cooked almost paper thin and filld with everything from savory to sweet. The Eastern European blini are also based on this, being thinner in texture.

Pancakes are one of the easiest recipes to make.It's just a basic cake recipe in a way with flour, mixed with butter eggs and milksugar and salt are added as is a leavening agent. This is baking powder which gives the texture a light ,fluffy lift. This creates an airy crumb ,perfect for capturing melted butter and maple syrup. Kids love  when a handful of chocolate chips are added but you can also add blueberries, strawberries or bananas  - or all allthree for a tasty breakfast. You could add bacon or ham bits for a different spin, especially if you;re making them for everyone's favorite - breakfast for dinner. if you want t make this world classic really fun there are pancake molds.You can buy anything from Christmas trees to teddy bears. If you want to elevate pancakes then try crepes. Are they difficult to make? They're the same batter as pancakes but with out the leavener. They have to be paper thin when they cook up .  You can buy a crepe pan (they're under ten dollars on Amazon) if you want authentic ones with  tnder interior and crispy outer edge. Also crepe batter , unlike pancake, has to be refrigerated for twenty four hours before cooking. what you put in them is up to you. Try a savory spinach and cheese or  fill them with icecreams chocolate sauce and strawberries.

Enjpy a Shrove Tuesday tack toni9ght. Pancakes are a fun good bye before we head on to Lent. Enjoy them savory or sweet.

June's Other's Star The Blueberry

 JUne is known for its' strawberry harvests. Yet it's the blueberry that 's the real star. These little jewels are perfect in a variety of different dishes. Try them in a salad or in a dessert. They're good in savory and sweet dishes.

Blueberries are just plain good for you. They have the highest antioxidant levels of any fruit, and are good for protecting againsy certan cancers, eye problems and even urinary track infections. They also help in stopping heart disease , improve metabolism and strengthen brain functions involved in memory. As with most berries they can be used in both dinner and dessert recipes. A nice summery salad treat is a dressing made with them,balsamic vinegar and olive oil. Honey and lemon juice are added to give it sweetness and smoothness while cracked peppercorns offer heat. You could also make this with apple cider vinegar too.Keep in mind these versatile little berries can also be part of a meat sauce  too.It's combining them with balsamic vinegar brown sugar and lemon juice and reducing them to almost a  thick syrup. Its then dipping barbecued steak or chicken in it or pouring it over the meat.If you're a little more ambitious you can try your hand at blueberry ketchup. This is cooking two cups of them with ginger and shallots first , then adding red wine vinegar,  brown sugar and salt. It;s boils until it forms a thick, jammy mix. Try it for a different spin on French fries and burgers.

Of course blueberries are the perfect ingredients for any sweet treat. Many love them in scratch pancakes and waffles. Any of these are perfect for breakfast but also for a brunch.  A different spin is combining the berries with butter and confectioners sugar for topping those breakfast classics. A scoop of it is also good on French toast too. or on  blueberry muffins. Blueberry muffins are a great way of using them. Nothing beats one loaded with berries and slathered with butter. More ambitious home bakers will bake them into pies, They're also good in tarts as well for a more elegant dessert.If you want something easy then think of a blueberry crisp. These are cooked berries topped off with a buttery streusel topping created with sugar ,butter, flour and oats for that crunchy topping.You could also make a cobbler topping which is lumps of dough baked on top of the berries. Cakes and cupcakes can also benefit from a blueberry boost. Try blueberry cupcakes with  blueberry buttercream for a summer birthday party. Ice cream lovers will love home made blueberry ice cream for a fun hot weather treat.

Thi s is blueberry season. Use these bright blue jewels in a variety of savory and sweet dishes. Enjoy their flavor and benefits.

Eating For Summer

 Now that it's May it's time to start thinking of summer and bathing suits. It's also the time to start eating right to fit into last year's shorts and bathing suits.A few dietary changes can be a big help.

What to eat for a healthier diet? Protein and greens. fire up the grill for some grilled chicken and turkey breast. These are perfect for a simple dinner complete with any kind of veggie and maybe a scoop of herbed rice.Salmon is another great protein that can make up a light supper or even lunch. Grill with a sprinkle of lemon along with sea salt and freshly ground pepper. You could add soy if you want or Italian seasoning for something different.mA Sunday dinner or grilled veggies is a nice change up from the usual roast and gravy. what's good about the leftover meats and veggies is that they can easily be added to mixed greens the next day for a filling lunch or even for a second dinner.If you're tired of all those barbecue then think chili. This classic can actually help in losing weight.The ingredients can help to reduce sugar and fat cravings!!It's also filled with fiber and protein which keeps you satiated and not in need of snacks or a heavy desssert afterwards.

What about those snacks and drinks? Everyone spent the winter gobbling all sorts of goodies and drink lush cappuccinos and lattes.it's time to snack light. A good change over is popcorn.it's not only low calorie but rich in much needed fiber. YOur best bet is getting a micorwave corn popper like Colonel Popper and buying the kernals. This gives you a an eight calorie bowl of snacking. Pop ir in olive oil for a better flavor and to add more nutrients. If you want it flavored then sprinkle on Kernel Seasons' flavorings. They have every flavor from kettle corn to butter and nacho cheese. Pretzels are another low calorie snack that are filling and can be taken everywhere. A bag of them in your office desk is a greatway to combat those afternoon munchies. Fruit is another good sanck. It provides the sweetness of a cookie or cupcake without all those sugar and fat. If you want something a bit more special then add a drizzle of chocolate syrup on top.

It's time to eat light. Switch over to low calorie ingredients and snacks. You'll feel better by eating lighter and less.

Your Own Hot Doughnuts

 One of the best fall treats is a doughnut. It's the perfect snack or even breakfast on a chilly day. Homemade ones are even better.The bite is fresh and deliciously chewy,

Any good home baker can create a doughnut.You can make it with yeast for one with  a chewy bread like crumb or a cakey one that's more like your favorite slice. A basic recipe for the yeast variety has milk and two packets of yeas t mixed with two eggs and a stick of melted butter. You will need flour , usually the all purpose kind,More flour will be needed to roll out the dough into rolls. Keep in mind you will need a deep fryer for this and two quarts of a neutral oil like grapeseed or vegetable oil. Can you air fry doughnuts? You can. Just generously spray the basket with a neutral spray in either vegetable or butter flavor. This may be a bit tedious to do. Only two doughnuts at a time can be fried and  they have to be flipped midway through the baking process. The plus side is that they won't leave a greasy after taste and the texture is crisper on the outside, tender on the inside. Another plus is that you can also air fry cake batter doughnuts too, They come out just as good as their yeast cousins, The air fryer also works for doughnut holes too. The yeast ones take forty five minutes to rise and six to eight minutes to bake at 375 degrees Farenheit.

Cake doughnuts are another treat. The recipes are more varied than the yeast recipe as are the textures. Cake doughnuts can be as dense in crumb as a muffin or as light and fluffy as a birthday cake. You can create more flavors with cake doughnuts. A good cake doughnut recipe is made with flour, and baking powder which gives them lift. Usually one egg is used along with milk. You can fry them but look for an evenness in color and texture. Baked doughnuts are another way to go. Get a doughnut tin which has different shapes, from fluted edges to a regular circle. If you don't have one simply use a muffin or cupcake tin with foil in the middle to create the hole. Apple cider doughnuts are big right now and it's just adding concentrated apple cider. DO NOT add cider straight from the jug. You'll need to reduce it to a thick and potent syrup. This is done by boiling it down for twenty minutes.It's then added to the batter. You can also add an apple pie spice blend of nutmeg, cinnamon and cardamon. After they've been baked brush with melted butter and dredge in a mix of white sugar and cinnamon.

This is the season for doughnuts. Make them at home for a fresh, sweet treat. You can fry , air fry or bake the yeast or cake variety for a tasty bite full of satisfying sweetness.

Grown Up Floats

 There's something about an ice cream float on  a hot summer's day. Amp it up by making it an affogato, vanilla ice cream swimming in a pool of espresso.It's a yummy treat on an August day.

The Sunday New York Times Magazine had ErikKim's recipe yesterday and it's a definite must make. It's a scoop or two of vanilla or chocolate ice cream drowned in a heady shot of esspresso. Mr. Kim recommends gelato , something without eggs, but any type of non dairy ice cream can work too. I'm planning mine with an extra shot of chocolate syrup for a mocchiato vibe. A puff of whipped cream wouldn"t go amiss here either.

This is the perfect dream dessert for these humid days, Try it for a tasty take on this Italian classic,It's a blast of icy goodness during these dog days.

Summer Food Fights

Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?

Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or  not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.

Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice  cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat  the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.

There will always be summer food fights.  Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.

Treat Yourself To A Fun Dinner

By now we're all sick of all those lunches and suppers that feature beans. It's time to liven up meal time with fun and new recipes. That also includes dessert. we need to give ourselves a fun treat now and then.

Since it's getting close to Memorial Day, think hamburgers and hot dogs. Everyone love burgers with all the fixings. Go double and have two patties like your favorite fast food joints. Add sliced onions or better yet caramelized ones. Caramelizing is an easy process.It's just slowly cooking them in olive oil until the pieces turn a golden brown or tan. You could add butter and even balsamic vinegar for more flavor. Avocado slices or homemade guacamole can be layered on too. The bun should be buttered and then toasted on the grill for about three seconds. Hot dogs can also get the special treatment. Slices them and stuff with shredded cheddar. To make sure the dogs don't split either spear them with toothpicks or wrapped slices of bacon around them. You can do something similar with veggie burgers and dogs. There's vegan cheddar and also mozzarella. As for sides there's potato chips for a fun side or you can air fry them. Air fried chips starts with mandolining potatoes and then spritzing them with olive oil cooking spray. You can add some rosemary sprigs for more flavor.

Fruit is good for you but it can also be fun. Think banana  non dairy ice cream. Dr. Oz featured this on his show a few years back and it was a big hit. It's slicing banana slices and putting them in a freezer bag. It;'s then freezing them overnight and then blitzing them in a food chopper. The result is a creamy, low calorie dish that can be jazzed up with whipped cream and chocolate syrup. You can sub in non dairy whipped almond or coconut milk. Add M&M's or nuts if you want. Caramel apples are always fun. For a different take, air fry them with some cinnamon or plain and then dunk the crunchy slices  into caramel. Of course strawberries are big right now, There's nothing as decadent as strawberries dunked in any kind of chocolate, whether in syrup form or melted chips. You can do the same with blueberries and raspberries too. Of course you can also use fruit in tasty mocktails and cocktails.Think screwdrivers either using seltzers or vodka. Try Bellinis and mimosas with the addition of champagne , peach nectar or  fresh squeezed orange juice.

It's time for a fun treat. Liven up lunch, dinner or even dessert. You deserve it.

A Spin On Cassoulet

One of the most comforting of all foods is the French winter classic cassoulet. I'ts a hearty but sometimes labor intensive stew that is a melange of meats and beans. It can be tiring to create however there's a new spin to make the dish easier.

David Clark realizes this and gave it his twist in yesterday's New York Times Food section. His column, A City Kitchen has this new recipe along with a first course and a neat dessert. It is the duck that stands out , though. He slow roasts duck , serving it with mashed white beans sizzled herbs and olives. It's more of an Italianate spin than French. There is rosemary which the original recipe does not have along with green and black olives. As for the duck, Mr. Tanis suggests using only the legs and recommends the Moulard breed, a plumper hybrid of the every day duck. The legs are topped with peppery arugula leaves dressed with lemon and salt. To change it up a bit sub in broccoli rabe. Instead of putting everything into a cassoulet pot or Dutch oven, use a sheet pan for the legs to achieve a nice, crispy skin and tender moist flesh, similar to confit. The beans are still cooked with onions as in the original recipe along with cloves and garlic. They're then mashed with some of the bean liquid and resemble mashed potatoes. (A potato masher is used for this). You could even serve these with roasted chicken too.

As for the first course, Mr. Tanis decides on seafood, namely clams.They're simply steamed and then served with a garlic parsley butter and lime for zing. The butter is actually used for escargots  - snails - but work perfectly with  the clams. It's a mix of unsalted butter, freshly chopped parsley and garlic. The blend is then melted and cooked with lime zest and lime juice. The clams themselves, little necks, are cooked with leeks and white wine.Another alternative is raw oysters on a half shell. As for the dessert, Mr. Tanis goes somewhat light with ricotta paired with a  rhubarb , ginger and cardamon sauce.It's a spin on the Mediterranean treat of the cheese drizzled with fresh honey. Ginger and cardamon  pods are cooked with sugar and water to form a spiced syrup. About a pound of rhubarb is used for this. If you're wondering where to get it so early in the season, check Wal-Mart or Whole Foods. The mix is served on a wedge of ricotta and decorated with pine nuts or pistachios. As for what wine to serve with the whole dinner, try any of the reds such as Tuscany's Chianti Classico or Brunello de Montalcino.

If you're craving cassoulet but don't want the hard work, consider this recipe with or without the first course and dessert. It's an easier way of enjoying duck and beans . This is a simple cook with a deliciously complex flavor.

Fall Cooking In A Heatwave

Yes, it is autumn. A time  for delicious roasts and elaborate sides, followed by elaborately baked desserts. Tell the temps that. Right now it is close to 90 degrees F where I am, The New York metro area is still clinging on to balmy days  - and hot kitchens.

This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove  or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper.  Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta  and craisins. For more crunch and protein toss in some walnuts. They can be barbecued  in a foil pouch if you want a really easy cook.

Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes.  Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.

The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.

The Perfect Birthday Cake

One of the crowning moments of any birthday is the cake. It's usually a perfect two layer affair with a yummy filling , frosted with buttercream. Buttercream roses or marzipan figures decorate it.It's a challenge for many home bakers , yet it doesn't have to be. Any home baker can create the perfect birthday cake.

One of the biggest dilemmas home bakers face is what kind of cake to bake.Scratch or mix? Many purists will tell you scratch is much better for you health wise and taste wise too. However, if you're pressed for time, a mix is a lifesaver. If you want to make a scratch one, keep it simple with a vanilla or a chocolate flavors Make sure you have all the ingredients from the baking powder to the butter and eggs. Remember to have unsweetened  cocoa powder if you're making a chocolate scratch cake. As for mixes, Duncan Hines  brand is really the best. The mix produces the best crumb - moist and flavorful. Pilsbury and Betty Crocker are also very good. All have a variety of different flavors that include such fruit flavors as orange ,lemon,pineapple and strawberry. Betty Crocker has the  fun SuperMoist Rainbow Chip cake , a mix filled with multicolored sprinkles. Once you decide on what kind of cake you're going to bake, check your inventory of pans.  The best kind is nine inch metallic ones. These  produce perfectly baked and even layers , with no burning. Also make sure you have a cake tester which is crucial is determining when the layers are done along with a sturdy wire rack for cooking.

The filling is important too. Many home bakers just use the icing as the filling, which can be OK if it's not too sweet. Cream cheese icing is the filling of choice for classic Red Velvet and carrot cake as well as banana cake. For other cakes, pureed fruit and whipped cream make for a nice  not too sweet filler. Try a layer of fresh cream and raspberry for any chocolate or vanilla cake.Lemon curd is a great filling for a lemon or pineapple cake. It's an easy mix of lemon juice with zest blended with egg yolk, sugar and butter to create a kind of pudding. A strawberry cake would be made decadent with a chocolate mousse one., and then iced with a dark chocolate butter cream. As for the finishing touch, buttercream is the way to go. Fondant, a combination of corn syrup, shortening and powdered sugar, flavored with vanilla is heavy and will make the cake cloyingly sweet. Save it for making figures and objects. Go with buttercream. The frosting can be made in a variety of flavors from vanilla to raspberry to orange to even peanut butter. Again, make sure you have the instruments to make the perfect gateau. An icing spatula is a must  because it gives a smooth glossy finish to the cake. Icing combs will give the sides those perfect even lines that bakery cakes have. Make sure you have a good cake icer that has a variety of nozzles to make buds and leaves. A cake nail is necessary to make those big roses that grace every birthday cake.Also have a nozzle with a small tip for writing.

The perfect birthday cake is the perfect gift. It should have a moist cake, a delicate filling and a creamy , buttery icing. The combination will give you  a memorable creation that's worthy of any birthday wish.

Chestnuts And All Souls

Today is All Saints's day which leads to all Soul's . Throughout Catholic Europe the day is spent roasting chestnuts, their steam representing souls . Yet chestnuts also represent something else - versatility and flavor. They can be used in both savory and sweet dishes.

Most home chefs will be taking an interest in the nut at the end of this month. Many will break out the family recipe for chestnut dressing. This is a nice alternative to just traditional bread stuffing with the nutmeats adding a sweet earthy flavor. The recipe is a simple dressing one with the addition of a pound of chestnuts.They're boiled first and then peeled. You can also roast them for a richer, more complex taste.Roasted chestnuts will also add some crunch too. Sausage can also be added if you want.Not surprisingly , they can be used in salads too.Pair them with the tart Granny Smith apples along with arugula and endive. Because all three have strong tastes, stick to a simple red wine vinegar based vinaigrette. Leftover turkey can be added to this the day after the holiday for a refreshing break from heavy eating.Chestnuts are one of the few nuts that can be ground into flour for bread. Keep in mind that it is gluten free and it won't raise like regular flour.You can make a very flavorful sweet flatbread with it.The nuts need to be roasted in a 400 degree Fahrenheit oven for 25 minutes. They then have to dehydrated at 400 degrees F oven for twelve hours to a day. The chestnuts are then ground in a spice grinder or blend to a fine crumb. They can also be ground into polenta. This is what the Northern Italians, primarily, the Piedmontese ate before corn was introduced to Europe.

The flour can also be used for cakes and tortes.This makes for an elegant alternative to regular  cake and pie.The flour should be sifted before using because it does tend to clump.The end result is a dense ,low cake. The flavor is intense so a simple chocolate glaze or dusting of powdered sugar would be the best choice of icing.The batter can also be used for cupcakes, but again. don't expect the height that you would get with regular cupcakes. Italy gives us  their version called castanagnaccio. This has olive oil along with raisins and orange zest in it. Walnuts and pignole, or pine nuts add more nuttiness while rosemary leaves decorate the top.This is a Tuscan tradition that appeals more to adult tastes and is usually served with wine and not coffee.A truly decadent chestnut dessert is marron glace, made in northern Italy and southern France.The chestnuts have to be boiled in salted water for twenty minutes and then are peeled. In another pan  cook two cups of granulated sugar into a quart of water.A vanilla bean can then be added for more taste.The syrup is then poured over the nuts and then left to simmer over a low heat for thirty minutes. They can be served afterwards with fresh whipped cream or better yet , a splash of brandy. Candied chestnuts can also give a bowl of oatmeal some oomph as well as topping butter cookies.

Chestnuts represent the souls heading towards Heaven. They also represent a versatile nut that can be used in both savory and sweet recipes. Enjoy them not just today and tomorrow but for the rest of the month..

French Toast - The Perfect Mother's Day Treat

Tomorrow is Mother's Day and we'll all be treating that special lady in our life to something grand. Hopefully it will be a day at the spa or a shopping spree at her favorite store. However if you're set on the traditional, then consider breakfast in bed. It does have to be special but not fancy.

What comes under this category? French toast , otherwise known as pain perdu in France. French toast's origins started with French housewives using up stale, leftover bread and soaking it into a mix of egg and milk. It's a huge and easy to make treat in American households with it being the first "meal" a kid makes.

How you make it is up to you. I've had heated discussions with friends about what bread to use. Diners use the thick egg rich challah bread while some people are torn between regular bread and baguettes. Also the egg mixture can vary with adding a dash or orange juice or cinnamon for more flavor. Another debate is whether to use margarine or butter when frying it up. I prefer butter because of the richer taste.

Anyway you slice it , French toast is a great way to wake up Mom on her special day.

My Mom's French toast recipe
Beat 2 eggs .A dd a cup and a half with milk. Cut up a loaf of Italian or French bread into 1 inch thick slices, Dip slices of bread in a medium hot skillet. Serves two to three people. Have plenty of maple syrup, brandied maple syrup,jams or jellies on the ready.