Put Festive In Everyday Cooking

 The CHristmas dinner is always the star of the holiday cooking season.Yet you could alkso make the meals leading up to CHristmas just as festive and just as fum. It just takes some creativity.

You can easily turn dinner into a salutte to the holiday. Homemade pizza cna be tirned into a wreath. It's taking th e pizza dough and forming it intoa doughnut shaped circle with an opening in the dough. Roll it out and then tear the middle. Kids will love the fact that there's a double crust here. It's then putting extra sauce on for that holiday redness and sprinkle such fun green toppings as spinach and green pepper slices. You can also make pizza canes. Form the dough in the shape of candy cane. LAyer strips of mozzarella to create the classic red and white look. You can also try a Santa Claus pizza using puff pastry along with olives for the eyes and cheese for Santa's beard, mustache and eyebrows. Use a cherry tomato for his mouth.meat loaf may seem plain, but it , too, can be turned into a festive dinner.Stud it with sliced gtreen olives as wreaths with pimentoes acting as bows. You can also add red and green peppers both for taste and color too. This version may become so popular that you'll be asked to make it all year round.Mashed potatoes can also be made festive thanks to adding a cup of both red and green peppers .

Even simple desserts can be made festive.Ice cream can get that festive holiday sparkle by addng red and green cherries in a sundae. Layer them with scoops of chocolate and syrup. Add a huge puff of whipped cream and then top with red and green sprinkles. The last can be bought at your local grocery store where they use them to decoratte cakes and cupckaes. You cna also make candy cane ice cream sandwiches.Use store bought brownies and then spead softened vanilla or chocolate ice cream on them. Add a layer of crushed pepperment candy and top with another brownie. Dust with confectioner's sugar. Another fun treat is  peppermint chocolate trifle. Slice up a chocolate pound cake or layer brownues in a  trifle dish or bowl. Add peppermint whipped cream. You can make this by adding a few drops of peppermint oil to heavy cream. Confectiioner's sugar is also added to give it some stuffness. Red gel food coloring can be mixed in for a fun pink shade.Add layers of crushed peppermints for more flavor or even chocolate syrup.

Christmas is about festive food. Create these colorful meals and desserts leading up ot the big day. Your family will appreciate their tastiness and fun

Are You Christmas Ready

 The big day is a week away. Are you ready for that day tha'ts not only known for gift giving but major cooking. Are you all set for that second or third batch of Christmas cookies?

To be honest it's tough to find good deals. Few groceries are offering discounts on such Christmas staples as ham and turkey. If you haven't bought yours yet, then think about going to Aldi or LIDL for a discount.The next question is what to serve with it. Ham is a bit easier, You could easily go German style and have potato salad and baked beans. As for the turkey , you could do a rehash of Thanksgiivng and have stuffing along with cranberry jelly and green bean casserole. If you're going this route decide if you want to use Stove Stop stuffing - which is easier - or homemade stuffing which is more labor intensive. For vegans and vegetarian have you bought you tofurkey or tofu loaf yet? These are becoming arder and harder to find on store shelves.Have a Plan B on the ready. Keep in mind you can create a festive loaf using Beyond Meat and then serving it with a mushroom gravy. Another Plan B meal is Gardein's Turkey Cutlets with gravy. These taste like the real thing and have gravy with them. Buy a few packages of these (there are four cutlets per package) for your dinner.

Have you started on your baking? What about what to serve after  Christmas dinner? Luckily there are some small deals on baking ingredients so take advantage of these. Do you have enough flour for all those batches? What about the other baking basics like eggs and sugar? Buy two dozen eggs if you feel you'll need a lot for baking cookies and cakes. Sugar,  like flour , goes fast. Buy a four pound bag instead of a two pound (you can always use the extra for every day coffee and tea. Do you have enough confectioners sugar. That too goes fast, thanks to it being turned into butter cream and royal icings. Another must check are deocorations. Do you have enough food coloring in both liquid and gel. Remember that some icing recipes work better with colored gels than liquid dye. Are there enough sprinkles and sanding sugar? Now is the time to stock up before you actually start baking and decorating. what about that Christmas dessert? do you want to go with a fancy cake like a red velvet or a trifle. The second is an  easy and fun boozy mix of a cake like pound cake layered with pudding, cream and fruit. You can douse it with rum for even more kick. 

Are you Christmas ready? This is the week to make it so. It's not too late to plan a sumptuous Christmas feast followed by a lush dessert.

Party On A Budget

 In another couple of weeks it will be party season. Theres only one problem with it this year - sky high costs. How do you celebrate when pinching pennies?It will take a lot of planning.

Many home chefs do live to have some kind of holiday get together. It could be a tree trimming party or a cookie exhcnage .it could just be cocktails  and fancy nibbles with friends Yet all these cost money and this year some products and incrediets are almost fifty to seventy per cent higher in price. What to do?Budget. Look at cheaper alternatives and ways to stretchh those party dollars. One good idea is having a pot luck holiday party. Have friends bring over their favorite dishes instead of you making all of them. ask people to cook or bake dishes that can feed a crowd. Lasagna is one and it cna be made cheaply if using in store brands along with going vegan. Sub in veggies for ground beef or look to sales and Beyond Meat for an alternative. The same goes for mac and cheese. You can splurge on the cheese a little while saving on the pasta.As far as cakes and cookies, ask guests to look for whatever is on sale and use those to create party desserts.There should be some kind of drinking. Limit it to alcoholic and non alcoholic punches which can be diluted with plenty of seltzer and juice.

Another idea is to shop for bargains. You'll have to rely on  Target,Wal-Mart Acme , Stop & Shop  Shop Rite and Aldi for this. Wal-Mart is usually much cheaper than the  other groceries.  You could easily get chicken breasts and shrimp to turn into fancy kebobs. They also have great cookie trays and cheesecake platters. Aldi is another store with plenty of bargains. Buy their summer sausage along with a panino deli tray wich is three kinds of cold cuts  like salami wrapped around small mozzarella sticks. Think Acme, Stop & Shop and Shop Rite if you want to buy shrimp trays for a decent price along with their wide range of affordable desserts. Target has always had excellent pricings (plus five percent off if you hav etheir Red Card) on their appetizers and hors d'ouevres.  You may have to store hop to get the best bargains but it will be worth it to have a table full of good food. Check out Wine Warehouse along with any discount liquor stores in your area. There's sure to be some good bulk pricing not only on wine but on the less expensive champagnes too. Another idea is limit your menu. Don't have shrimp and sushi . Have one or the other. Have veggies and dip but don;t pair it with a large charcuterie board. One or the other will get neglected. have a sampler board with just a few meats cheeses and crackers. Cut down on desserts too. One trifle and three or four different kinds of cookies should be the perfect ending.

You can party on a budget. It just takes thoughtful planning and smart shopping. This ensures a gathering thats still festive and fun.

Jubilee Foods Fit For A Queen

 This is the weekend to celebrate Queen Elizabeth's seventy years ruling England and the Commonwealth. There are celebrations galore across the world. There was even a Jubilee pudding  - a dessert- fit for a queen . You don't have to be a subject to enjoy the party. You can have one where ever you are.

The highlight of the celebration is the Jubilee pudding. This is reminiscent of the Coronation chicken which was created when Her Majesty ascended the throne. The Poulet Reine Elizabeth  was conceived by Constance Spry , an English food writer and flower arranger andRosemary Hume. Both were chefs and principals at the Cordon Bleu Cookery in London. Their dish is cold chicken mixed with curry powder or paste. Apricots and almonds are then added along with creme fraiche. Raisins can be subbed in for the apricots. You can still make this today,serving it on a hearty sour dough or toasted potato rolls.  You can also  serve it on it's on on a few Bibb lettuce leaves. The Jubilee pudding is a but different. It is a lemon  Swiss roll and amaretti trifle, created by Jemma Melvin, a copywriter from Southport ,Merseyside outside of Liverpool. Hers is a bit labor intensive but still perfect for any summer party. It's creating Saint Clement's jelly a combination of orange and lemon  along with baking sponges for the Swiss rolls. You also have to make that British classic lemon curd to fill them. Amaretti biscuits must also be made along with a vanilla pudding for the layering. Ms. Melvin decorated the cake with white chocolate and almond shards along with amaretti biscuits.

Of course you could have what many of the street parties have. Sausage rolls,. those yummy cousins of pigs in a blanket graced many a table today  and will tomorrow too.These are easy to make , using a puff pastry crust filled sausage meat and onions. You can also make vegan ones using Beyond Meat's ones. The beautiful county of Cornwall gives us pasties.It's filling a dough square, not unlike an empanada, with beef , potatoes and onions. These can be made in the fall and winter, using winter veggies like parsnips and turnips. You can also make meatless ones , stuffing them with a good sharp Cheddar and potatoes like that great British shop, Greenwich Village's  Myers of Keswick does. A tea would be a fun way to celebrate Her Majesty's reign. Think lovely finger sandwiches filled with egg and ham salads along with salmon. watercress sandwiches are a must as well. Teas also have a sweet side. Think biscuits dripping with rich clotted cream or whipped cream if you can't get the first. A heaping teaspoon of strawberries are placed over this. Small cupcakes called fairy cakes are also served. These are lighter than their American counterparts and have just a drizzle of icing instead of a mound of buttercream. Different teas, from Earl and Lady Greys to Assam are served. These are usually served hot  but you could have them iced too.

Celebrate Elizabeth's reign with a party full of joy and food. It's the best of Britain for the best queen of Britain. Enjoy and raise a glass to Her Majesty!

Holiday KItchen Hacks

 Christmas cooking and baking can be stressful. Home chefs and bakers may not have the time or the skill. Not to worry . There are hacks to use that can get anyone through this kitchen craziness.

First of all rethink that holiday roast. You don't have to cook an entire roast if there's only a few people. An easier version of roast turkey is turkey breast. It only takes about an hour or two to cook which means you don't have to wake up and start pepping it right away. A canned ham can do just fine if you don;t want to roast a fresh one.Another easy main course is rounds of filet mignon that can even be cooked up in the air fryer.Simplify sides as well. Frozen broccoli and green beans can be microwaved , chilled Christmas Eve and turned into tasty salads half an hour before the meal is served. Go for a simple vinaigrette instead of a fancy , more laborious dressing. Stovetop Stuffing is just as tasty as the more work intensive one where you have to tear bread and chop celery for. Instant mashed potatoes can be used and jazzed up with chopped garlic or minced scallions. Another easy side is microwaved sweet potatoes or yams. These only takes five minutes to cook per potato. Serve with melted butter.

What about those Christmas desserts? One super easy hack is going to your local bakery and buying a platter of cookies or a prettily decorated cake.  Some bakeries and stores such as Acme and Stop and Shop even sell in store  already baked and decorated Yule Logs or Buche de Noel. If you do feel like baking , remember there are Pillsbury Slice and Bakes. These are easy to prep and bake. Another plus is that you can go to their website and get decorating ideas.There is one where you can decorate cookies to look like Santa's bellies or Christmas ornaments. A yummy treat are sandwich cookies  with an easy buttercream filling.A two layer cake is always a lovely way to end a holiday meal. You can go with any of the Duncan Hines ones and canned icing. A tasty one is a butter cake with a rich cocoa frosting. What about a chocolate sheet cakes with mint icing? You can dust it with silver sanding sugar for a frosty snow effect. You could also bake cupcakes which are always a crowd pleaser and easy to bake and frost. Even easier is a trifle made with store bought pound cake, rum , fruit and Cool Whip. Layer and then pop overnight in the fridge.

Don;t stress over Christmas cooking and baking.There are some easy hacks to make everything a cinch. Try them for some relief in the kitchen.

Non Cookie Christmas Desserts

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

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

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

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

A Very British Christmas

Somehow Christmas and England go together. Maybe it's because that one of the best Christmas stories of all, "A Christmas Carol" is set in London of the 1840's , written by that great British writer, Charles Dickens. Or maybe it's because some of our culinary  traditions have come from there. Whatever it is, recreating a very British Christmas is easy to replicate.

The British are big on turkey. It's mentioned in "A Christmas Carol" with Scrooge having a boy buy the biggest turkey in the market for the Cratchit family. You could easily make this, if you're not sick of the Thanksgiving leftovers. If not, the Brits love ham and a good beef roast. The last is always served with the mouth watering Yorkshire pudding. This is kind of like a giant popover being made with ,eggs ,water and flour. A half cup of pan drippings from the beef gives it a buttery , rich flavor. Serve it heaped with slices of the meat. Brussels sprouts and mashed potatoes round out the meal. Of course it wouldn't be a holiday meal with out mince pies. This may not be for some thanks to the suet or beef fat added in. You can omit it if you want, and just leave in the dried raisins, currents and various peels such as candied lemon and orange. What to drink with all of this? A sweet port wine has been gracing British Christmas tables for three centuries.it originally came from Northern Portugal, from the Douro Valley.It was during Britain's early 17th century battles with France that they discovered this sweet, rich brew, They hated anything French , including wines and turned to Portugal for them. Of course sloe gin is a must , both on Christmas and on Boxing Day, the day after Christmas.

The Great British Baking Show Master Class  shows have introduced us to a variety of holiday treats. One luscious one is Tunis cake, popular in the northern part of the country. It is a Madeira cake, another holiday bake topped with a thick layer of chocolate ganache. If you want to go full on British Christmas , then think about a steamed pudding. This is an elaborate make with fresh breadcrumbs baking powder and suet blended with raisins, currents and candied lemon and orange peels. Baking soda is added to give the pudding rise and flour is used for body. it's more of a steamed fruit cake, boosted up with  brandy. The batter is poured into a buttered or greased pudding bowl. It's then steamed for six hours in a hot water bath.It's served with brandy butter, a mix of butter, confectioners sugar hot water and brandy. This can also be served with mini mince pies too. Trifle is another fun British dessert that graces holiday tables. It's a boozy mix of Madeira or pound cake, cream, sherry, English gelatin and strawberries. (you could use Jello if you're in the states), Sometimes the meal also ends with a plate of rich Scottish shortbreads.

A British Christmas is a fun one. The dinner will make you burst. The desserts are just as rich and filling. It's a memorable way to celebrate the holiday  - with a Dickensian kind of flair.

Hot Fruit

As much as we love to take a bite out of an apple or pear, there's something about  cooked fruit that's  lush and satisfying. Heat brings out the flavors, caramelizes the inherent sugars and creates a custardy texture. It turns an ordinary drupe, pone or berry into something special.

Apples are big right now. Many feel the best way to cook them is baked into a pie.It's a delicious way to have them, especially when the pie is warmed up and served with whipped cream or vanilla ice cream. However if you're not a big fan of crusts, there are two suggestions. One is a galette,a more rustic , yet surprisingly elegant tart. It's an open pie ,with the crust folded only an inch in, showing off apple slices usually arranged in a swirl pattern. The crust is the same as any lard based one and the filling's ingredients are the same as an apple pie's - cinnamon. sometimes' that's omitted so the cooked apple taste shines though. Sometimes the entire galette is brushed with apricot jam to give it a beautiful shine. The second idea is just make the filling - kind of like a chunky apple sauce in your slow cooker or crockpot. It can not only be served as dessert, but omit the cinnamon and serve it as a side to pork roast or pork chops.Of course baked apples are always a lovely fall dessert. You can bake them with brown sugar , cinnamon and butter but for a more sophisticated spin try them Piedmontese style with a filling of Marsala , butter and a pinch of sugar for each apple. For a fun Halloween party, think baked apples stuffed with caramel and chopped walnuts.

Pears are another fruit that are delicious when cooked. One of the most popular recipes is poached. Usually red wine is added along with orange peel in the cooking to impart more flavor. White wine can also be used. The fruit can also be baked in a galette, Try it with a buttery tart crust instead of a pie crust. Grocery stores are still selling peaches right now. Go for them, to get the last taste of summer. One of the most delicious is pesche ripiene Piedmontese. This is a big dessert in all of Piedmonte. It's stuffing sliced pitted peaches with crushed amaretti cookies with the chopped peach stones and butter. They're then baked with peach liqueur such as Schnappes . They're so delicious that you don't have to serve them with whipped cream although some home and professional chefs add a dab of marscapone cheese next to them. Peaches can also be baked as well with cinnamon and some kind of nut. This makes a great side to butter pecan or vanilla ice cream. Cranberries are the quintessential fall berry. Yes you can cook them into a sauce that goes well with turkey but they also can star in a sweet trifle recipe. Layer them with buttery pound cake slices and a cream cheese/whipped cream filling. This would even make a great holiday dessert for Thanksgiving and Christmas.

Cooked or baked fruits are more sophisticated way to serve fall's bounty. They become more complex and flavorful, thanks to baking or slow cooking. They go beyond being apples and pears, peaches and cranberries and transform into memorable tastes.

Summer Baking

Even baking affectionadoes do not like to be stuck in the kitchen during a hot day. It's no fun to have the kitchen turn into a sauna as cakes or cookies bake in a hot oven. It's time to turn to summer goodies that only need the fridge and microwave.

One of the easiest, fun and delicious summer cakes is one made out of ice cream. Some, like myself, were daunted by it. Would it be as good as a DairyQueen or Friendly' s? There's no need to worry. The hardest part is crushing the crumbs and microwaving the butter to make the crust and middle.
.Start with a good hard cookie or snap. Many go for Oreos, mostly for the flavor. I prefer Nabisco's Famous Chocolate Wafers, They're a rich dark chocolate that have the perfect crumble. As for ice cream, here's where you can customize it to suit tastes. Try one layer of s fruit ice cream  like cherry ,or strawberry and the second  layer can be chocolate. Or go with vanilla. Coffee ice cream works well with both chocolate and vanilla.As for icing use a chocolate hard shell. Pour on top and let drip down the sides. Fancier decorations  come from a can of whipped cream and a spoonful of sprinkles.You can also make ice cream  cup cakes but when doing this , use a silicon mold. You could use a regular cupcake tin and papers, however the last may be hard to peel away when you want to eat them.

Layered  trifles, usually reserved for fall and winter can be interpreted for summer. This is the season  for a variety of fruits . Take advantage of the bounty. a fruit trifle is an easy make, Use store bought lady fingers for the base layer, and alternate the fruit with Cool Whip. If you're ambitious you can make your own whipped cream using whole cream, with either granulated or confectioner's sugar and a tiny splash of vanilla extract. As for fruit - go wild! Try strawberries and peaches or nectarines and blackberries. You can also create an all berry one using strawberries, blackberries , and blueberries. Ice box cakes are another hot weather favorite.One is the famed zebra cake made with Nabisco's chocolate wafers and Cool Whip.A variation of this is making a triangle shaped one ,instead of where you line up the wafers.There is also the graham cracker icebox variation where the crackers are layered in a cake pan with fruit, pudding and whipped cream.Vanilla pudding is the usual filler but to liven  it up - sub in pistachio or butterscotch pudding.If choosing the last, add a layer of salted caramel topping on top of the graham crackers for decadence.

It's summer. Don't heat up the kitchen by baking. Create tasty sweets that only require your fridge and microwave .

Easy Spring Desserts

Believe it or not , the blustery ,cold Spring weather will give way to warm days and high temps. That means easy desserts , perfect for barbecue and picnics. Good-bye to elaborate winter sweets, it's time to create effortless afters.

One of the easiest desserts is pudding pies and tarts. Jello has recently come out with a line of all natural puddings, made without any preservatives and dyes. They're call Simply Good and that's an apt description of them. They'd make perfect fillings for any pie or ice box cake,Pudding pies are a snap to make. Buy an already made crust (you can make them yourself if you're that ambitious) and fill with one of the Simply Good packets. These usually take two cups of milk but for a thicker , more set filling using only a cup and a half. Then it's just placing it in the fridge to set. One tasty combination is banana pudding in an Oreo crust .For a fancier take , decorate with puffs of Reddi-Whip and shaved chocolate. The last is an easy embellishment.Use a micro grater and dark chocolate  and grate a dusting over the pie's surface. You can do the same with a chocolate filling too. Another easy idea is individual tarts .Use the small sponge cakes , usually found in your grocery's fruit section. Fill first with an even layer of chocolate or vanilla pudding then add a second layer of sliced strawberries or peaches. If you;re using vanilla  pudding, lace it with brandy for a fun kick.

Another spring dessert idea is trifle. True , this treat is often associated with Christmas or New Year's but it can easily made for warmer days.Use fresh fruits such as strawberries and blueberries, layered with vanilla pudding or for a fruitier fix, use the banana flavor. An even cooler and tastier treat is an ice cream trifle, perfect after the first barbecue of the season. Take store bought cake, whether a sponge or pound cake tear into pieces and place in the bottom of a trifle bowl, Lberally sprinkle with brandy or sherry . Fill with French vanilla ice cream and cut seasonal fruit.,Top with berries and serve right away. Want something more decadent to chase those burgers and ribs? The try an ice cream version of Death By Chocolate.Use store bought chocolate pound cake, add a sprinkle of chocolate liqueur  such as Godiva and then a layer of chocolate ice cream. It can either be topped with more liqueur or syrup and Cool Whip. You can add either a layer of strawberries or cherries. For a simple and elegant English  dessert, think the inelegantly named Eton Mess. A favorite of William and Harry (and possibly Kate and Meghan). it's a simple mash up  of crumbled store bought meringues, any kind of whipped cream and fruit. It can be made as a trifle or as individual parfaits.

It's Spring. That means easy meals followed by easy desserts. They're a snap to make, and fun to eat.

Easy Summer Desserts

The last thing any home chef wants to do during hot weather is bake. Yet there's something about homemade desserts that finishes a meal . what to do. Have a no bake treat.   . They easy to assemble  and even easier to eat.

The thought occurred when reading about Eton Mess, that quintessential English dessert the other day in David Tanis' A City Kitchen in the New York Times Food section on Wednesday. This is a fun and easy make, taking store bought meringues and breaking them  and then mixing then with freshly whipped cream and another mix or mess of  strawberries and rhubarb. The only effort is prepping the berries and stalks, marinating them in lemon juice , sugar and water to get rid of the rhubarb's bitter taste. They can be layered with the meringue , cream and fruit to make the Aussie favorite Pavlova, named for the great Russian prima ballerina Anna Pavlova. Eton Mess can be varied, Try blueberries or more more tartness blackberries. Take advantage of the season and add a cup or two of chopped peaches or even better - pitted and sliced cherries. Many home chefs have paired the last with chocolate chunks for an even decadent dessert. Use chocolate meringues too, if you can find them. If you can;t find meringues, make them yourself using egg white or aquafaba - bean water.

Trifles are also easy desserts that can be made in an elegant deep dish bowl or even in a dessert dish.it's kind of like an ordered Eton Mess with layers. Start with a bought angel food cake and then cut it into chunks, Layer with cream and then a layer of strawberries or blueberries. Repeat a second time and chill. A colorful one is a blend of different berries ,using raspberries and blackberries. A fun decadent one is a blackberry trifle with blackberry brandy soaked pound cake, layered with freshly whipped cream and crushed blackberries.The all time favorite, tirimisu, is really a trifle of sorts. An easy one involves layering coffee soaked  lady fingers with sweetened marscapone cheese and topped with a dusting of cocoa powder. Truly easy desserts are American at heart. Think of the chocolate logs, a marriage of chocolate wafers and Cool Whip (or fresh whipped cream if you want to put more effort into it. ) Vanilla wafers can be layered with canned pineapple chunks and cream for a tasty, tropical treat. Vanilla ice cream can be subbed in for the cream for an even cooler treat.

Desserts can still be made in the heat of summer. Just go the easy no-bake route and create tasty treats and decadent desserts. All without the fuss or muss of a hot oven or kitchen.

Nectarines A Nice Summer Treat

Ask people what are the fruis of summer and they'll probably mention strawberries, and blueberries, definitely peaches. Yet another summer harvest is coming in right now Nectarines are also ripening. These wonderful fruits are a nice change from the usual fare and work well in many recipes.

What is a nectarine? A peach without the fuzz.The Chinese first planted them over 2,000 years ago and then the seeds were cultivated in ancient Persia, Greece and Rome, They were popular during the medieval era , growing in England and Spain. The Spanish brought them over to the Americas in the late 16th and early 17th Centuries. Nowadays California is their chief grower, with 95 percent of all nectarine harvests coming from there. Some peach seeds may turn out to be nectarine trees and vice versa.Many growers graft nectarine branches onto peach trees to guarantee a crop of then. The fruit's name means full of nectar.It's the perfect dessert or snack for dieters. Each piece of fruit only has sixty two calories. Surprisingly it's one of the few fruits that has protein in it as well.. Nectarines are also high in Vitamin A and beta carotene (hence the bright yellow flesh).It also has Vitamin,C, potassium and most importantly fiber.The fruit can be kept out for two to three days before they develop brown spots. As with other fruits, nectarines are better stored in the fridge Besides nothing beats the taste of a chilled one on a sweltering day.

Since they're basically peaches, nectarines can be made into the same dishes as peaches. Try them in a cobbler laced with brown sugar.They'd also be tasty in a crisp, either made with oatmeal or Bisquick. A more elegant dessert is a nectarine tart with a hazelnut crust.The fruit works well in cakes too. Try a buttery scratch one laden with slices and a hint of nutmeg.Fruit can be roasted over the grill so why not roasted some nectarines along with plums and peaches. Top the hot fruit with vanilla ice cream for a truly decadent summertime dessert.Another fun dessert idea is trifle with the fruit layered with store bought yellow cake or pound cake and whipped cream. You could even douse it with peach schnapps for a boozy, fun way to end an evening. You could also turn the fruit into a homemade nectarine liqueur. This last is just taking a pound of the nectarines and letting that ferment with three cups of vodka and a cup of sugar. The process takes about three months then before the drink is ready so it will make a nice addition to fall drinking and dining.Nectarines can also be cubed and used in salads for color and sweetness. Add them to a grilled chicken salad along with almonds.  It can also be pulverized and added to apple cider vinegar for a sweet dressing or even marinade.

Make nectarines part of your summer diet. They are a sweet, healthy treat on their own along with being wonderful in a variety of sweet and savory dishes. Get a basket of them at your local market or farm stand.

Warm Weather Layers

Layers are not really associated with hot weather. Basically it's stripping down to the bare basics of just tee shorts and shorts, however this doesn't apply to dishes. Layered dishes can be fun for a summer weekend meal, whether they be savory or sweet. They're a colorful treat , full of different flavors and textures.

Every summer party needs a fun dip. Try a Southwestern layered bean dip which has red and black beans along with scallions and jalopenos ;Spices such as cumin and chili powder are used for zing.Add shredded Montery Jack or cheddar  and then microwave for a few minutes. Then layered on the veggies, such as shredded lettuce and chopped tomatoes. Top with layers of guacamole and sour cream. Have plenty of chips and iced Corona on hand .Summer is the time for seafood and why not combine two favorites, crap dip and lobster salad together?. Layer them as you like and you can even add a top decorative layer of baby shrimp. Use Melba toast for dipping. Layered salads are another colorful treat that liven up any barbecue. One is a yummy spin on spinach salad. It's taking two layers of both spinach and lettuce ( use more of one than the other depending on what you like more) Coarsely chopped  hard boiled eggs are then added , followed by coarsely chopped bacon. Layer on tomatoes and scllions and then cover with cheese ,peas and then a simple "icing" of  sour cream- mayo dressing. You can also make a vegan one , using garbanzo  and kidney beans. A layered bean salad is another summery crowd pleaser.You can use any kind of beans, plus veggies to create an interesting dish.You can even try a layered chef's salad to make it more suitable for a weeknight meal. Layer on ham, beef and turkey between layers of greens, tomatoes and hard boiled egg slices.

Summer desserts are the easiest to layer. Parfaits are wonderful, whether for a crowd or for yourself.Of course nothing beats an ice cream one, made with good home made ice cream , fresh fruit and fresh made whipped cream. Try a decadent one , with layers of chocolate ice cream, cherries and strawberries. Add chocolate syrup and a topping of whipped cream for more perfection. Another idea is vanilla ice cream layered with brandy and cherries and topped off with both. A healthy dessert parfait is layering Greek yogurt with blueberries and strawberries for a patriotic spin on the dessert. If you want crunch sprinkled some granola before you put the fruit. Trifles, those layered desserts usually reserved for finishing winter dinners can be lightened up for the summer season. These are great after a barbecue or perfect for ending a Sunday brunch. Get a prepared angel food cake and cut it into cubes.  Lay them evenly in the bottom of a trifle dish.Spoon on a layer of Cool Whip and then layer on the fruit of your choice. Repeat until the trifle reaches the dish's rim. "Ice" with more Cool whip and decorate with slices of the fruit used. Peaches are very good for this but also blueberries, blackberries and strawberries. It can be served immediately or chilled until after dinner

You can do layers during these heat soaked days. Make a yummy layered dip or salad for a get together or dinner. Treat yourself to a decadent ice cream parfait or whip up a fruity trifle for a lovely dessert. It's summer layering done right!

Ah, Those Holiday Leftovers

They're lurking in our fridges,hiding between our fresh produce and mayo.They being our holiday leftovers.It could be a chunk of New Year's ham,grilled veggies or even those extra cookies and fruitcake.Throwing them out would be a shame.Luckily they can repurposed into tasty new dishes. If you still have any ham left over from New Years, then rejoice.It's one of the most versatile meats out there.It can be diced into bits for Western omelets or minced into a new kind of deviled spread.The bone itself can be used to flavor homemade pea soup.Turkey can also be refashioned into a salad or as stuffing for a crepe.What about those left over veggies?Mashed potatoes can be gummed into fried puffs.Make balls with the cold potatoes,dip in eggs and them bread crumbs,Fry in olive oil or butter and then serve with a side of ketchup.Root vegetables can also be refashioned as a healthier base for Eggs Benedict or into a veggie lasagna.You can also add them to a plain tomato sauce for a new spin on primavera sauce. Sweets needn't be thrown out either.You can refashion that panettone a number of ways.The Italian fruit cake can be soaked with rum and then lit for an exciting spin on baba au rhum. It can also be turned into a French toast that just requires the lightest dusting of powdered sugar.Leftover cookies can be turned into sandwiches either with butter ream or vanilla ice cream.Shortbread can be turned into a buttery crumb pie crust with the addition of butter.Holiday cakes cam be made into trifles with the addition of pudding and any liquer.You can also used plain cake for chocolate fondue as well Don't despair if you have a fridge full of leftovers.They can be turned into delicious new dishes.You'll empty your fridge and create new classics too!

From Oops To Ooh!

We've all had them., Those kitchen disasters from baking to roasting where the whole cake or dish turns out to be a flop.What to do? Turn them into an entirely new dish. This actually works and can resuscitate a complete bomb , turning it into a tasty treat.

This was the subject of today's A Good Appetite Column in The New York Times Dining section. Melissa Clark writes of her own disasters and how she salvaged them. It's easily done. Any minus can be turned into a plus in the kitchen, For example overcooked meat or fish can be paired with sliced potatoes and fried into rosti , a tasty , and savory potato pancake.Overcooked and mushy veggies can be the main ingredient in a souffle. If a culinary disaster happens at a dinner party , then just rename the dish, Ms. Clark suggests. No one will be the wiser.

Desserts too can turn out to be bombs as well. Reconsider calling an unset pudding a creme Anglaise and use it as a sauce fruits and cakes. A bad batch of cookies or a gooey cake that didn't harden  can either be turned into trifle or individual parfaits using berries and whipped cream,There is also the  age old idea of adding more icing or whipped cream to cover the flaws too.This works well for cupcakes too. Sometimes they either wind up being undercooked or burnt. A mound of frosting can do wonders as can cute decorations.

Don's worry if you have any kitchen disaster. It can be reworked into an entirely new dish .In fact it may result in a better , tastier recipe.

Old Ingredients, New Dishes

Ever look into your pantry or fridge and just sigh? You're faced with the same boring ingredients day after day , year after year? Do you feel like you're boxed into making the same dishes?Then revamp your cooking. Use the same old stuff but in a different dish? You'd be surprised at what you can come up with.

Rice and cornmeal can be pretty boring. They do make a great aides for dishes like gumbo and the latter for chicken cacciatore. However they are also wonderful at the bottom of a chili bowl. Their creamy blandness is the perfect foil for any chili's fieriness and chunky texture.Pasta too is great with traditional sauces but you can also use it to make a zesty low mein or even fried into Chinese birds nests to house creations like Szechuan beef or curried chicken. Veggies , usually reserved for salads and sides can make wonderful grilled kabobs . Try onion peppers and grape tomatoes for a fun and new hors d"oeuvre.

Sweets also can turn run of the mill. Those Lorna Doone and Social Tea cookies can be used instead of Nilla wafers for ice box puddings.Even the wafers, especially the new multicolored ones, are a neat for layering in a trifle or individual parfaits. Take a plain chocolate bar. Scrape it along a hasp and then add it to softened plain vanilla ice cream to create stratichella, Italian chocolate chip ice cream. You can also add it to puddings for some extra crunch. That ho hum fruit bowl can be made into a dozen different things to help you come up with fun snacks and desserts.

Boring ingredients don;t have to be boring. Think outside the cookbook for once and try your own hand at creating novel dishes. it;s a fun way to approach the ordinary!