Autumn is full of good treats and good eats. There's pumpkin soup, caramel apples and apple pie along with roasted squashes and braised cabbages. Another fall standard are doughnuts and cider. You can't have one without the other. They are a sweet reminder of why we love fall.
Doughnuts are actually an international cake with variations throughout the world. They are big in Israel where' they're served for Hanukkah and China where there a several variations. The French make their own called beignets while the German and the Austrians fry up ones for Lent called fastnachts. (or fasting nights). The American doughnut was thought to have been brought over by the Dutch to Manhattan in the mid 1600's and were called olykoeks. These were rings that were fried and then sprinkled with sugar. They were known as dough nuts later on in the 1700's when the were formed into little nut like balls and fried. Doughnuts as we know them started in 1803 invented by a sixteen year old boy. He then taught his mother how to make them. By the mid 1800's doughnuts were an established food in American cuisine,
Nothing says fall like doughnuts. The best kind are the cinnamon and plain cake ones that go well with a chilled glass of non alcoholic cider. The doughnuts; flavor compliments the tartness of the cider's taste. The drink also helps to cool down the cinnamon's heat and cleanse the palate. Don't try to combine any other types of doughnuts. jelly or chocolate ones or the iced one don't work. Stick with the basics. I like Entemanns' plain cinnamon and powdered sugar types. If you're lucky go to your local farms and pick up a bag of fresh made plain ones.
Nothing goes with this bright fall weather than doughnuts and cider. This is the best treat of the the season. Have some today as part of an October picnic.
Friday, October 23, 2009
Thursday, October 22, 2009
Match Points
The big article in yesterday's Times had to do with restaurant giveways, primarily matches. They seem a strange anachronism given today's no smoking bans in eateries. Yet match books giveaways survive, much to the deleight of collectors and the occasional smoker.
The article , written by Katrina Heron, tell about some famous restuarants and their giveaways. New York 's famed Russian tea Room is known for their match book giveraways. Why? Because the covers are considered artwork and for that, valued, highly. The restaurant also hands out special Christmas themed matchboxes during th e holidays. These are bigger and have a picture of a fancy wreath on the cover. Some other known NY restaurants ' giveaways are also pictured. I love La Grenouille which features a reclining crowned frog on a lily pad.The Almond bar has a neat looking one that has it;s lettering against a picture of a neon circle.
Even if you don;t smoke, take th e matches your restaurant offers to you. The covers are great keepsakes (there are even clubs devoted to this ) and the matches do come in handy. I use them to light the burners when the stove is being troublesome or to light candles. They're useful in a black out as well. I do prefer the chocolate mints that most places give with your check however. yet the matches are practical along with the covers being pretty and collectible.
Matches are still a big giveaway even in this smoke free age. Take any that your restaurants give you. They do serve a purpose and they're a nice memento to keep.
The article , written by Katrina Heron, tell about some famous restuarants and their giveaways. New York 's famed Russian tea Room is known for their match book giveraways. Why? Because the covers are considered artwork and for that, valued, highly. The restaurant also hands out special Christmas themed matchboxes during th e holidays. These are bigger and have a picture of a fancy wreath on the cover. Some other known NY restaurants ' giveaways are also pictured. I love La Grenouille which features a reclining crowned frog on a lily pad.The Almond bar has a neat looking one that has it;s lettering against a picture of a neon circle.
Even if you don;t smoke, take th e matches your restaurant offers to you. The covers are great keepsakes (there are even clubs devoted to this ) and the matches do come in handy. I use them to light the burners when the stove is being troublesome or to light candles. They're useful in a black out as well. I do prefer the chocolate mints that most places give with your check however. yet the matches are practical along with the covers being pretty and collectible.
Matches are still a big giveaway even in this smoke free age. Take any that your restaurants give you. They do serve a purpose and they're a nice memento to keep.
Wednesday, October 21, 2009
Devonshire Specialties
Today is Samuel Taylor Coleridge's birthday (and mine as well. ) To honor one of my favorite poets and shared birthday mates I'd like to explore Devonshire cooking. Devon was the shire where Coleridge was born on this date in 1772. Devon is a wonderful place with the English Channel to the south and the Irish Sea to the North.One of its other towns is Torquay , the town wheret he TV show "Fawlty Towers" was set. However it's also known for its' good food and organic farms.Its' menu takes from its' beautiful farmland.
One of the county's most famous foods is clotted cream.This is actually a variation of yogurt first brought to the UK by Phoenician traders around the time of Christ. Another explanation is that it was used as a way of preserving milk in the 1500's. Now it is made of standing unpasteurized milk that is left to set in a shallow pan. The cream that rises to the top thickens or becomes clotted.It's spread over scones and is one of the prime foods in an English "cream tea". Devon is also known for its' cheese and wonderful cider called scrumpy. The area has lush farms and a temperate climate so it's perfect for growing all sort s of fruits such as apples and vegetables like carrot s and turnips.
Devon is also hosting a food festival this month as well. There are several activities going on as well as restuarants that offering a tast e of Devon' abundant homegrown produce. Visitors can try some organic beef burgers as well as sides of beef , and lamb. Some events will feature the area's special cider sand apple wines.
Devon is just as beautiful as it was in Coleridge's time. There are still farms and dairies that offer the best of British cooking. STC would feel right at home today with a glass of scrumpy and a plate of fresh baked scones topped with clotted cream!
One of the county's most famous foods is clotted cream.This is actually a variation of yogurt first brought to the UK by Phoenician traders around the time of Christ. Another explanation is that it was used as a way of preserving milk in the 1500's. Now it is made of standing unpasteurized milk that is left to set in a shallow pan. The cream that rises to the top thickens or becomes clotted.It's spread over scones and is one of the prime foods in an English "cream tea". Devon is also known for its' cheese and wonderful cider called scrumpy. The area has lush farms and a temperate climate so it's perfect for growing all sort s of fruits such as apples and vegetables like carrot s and turnips.
Devon is also hosting a food festival this month as well. There are several activities going on as well as restuarants that offering a tast e of Devon' abundant homegrown produce. Visitors can try some organic beef burgers as well as sides of beef , and lamb. Some events will feature the area's special cider sand apple wines.
Devon is just as beautiful as it was in Coleridge's time. There are still farms and dairies that offer the best of British cooking. STC would feel right at home today with a glass of scrumpy and a plate of fresh baked scones topped with clotted cream!
Tuesday, October 20, 2009
Culinary Sparks From The Firehouse
We rely on our firemen so much . They are there from the serious to the mundane (getting kitty out of the tree) They risk our lives for us and always think of their fellow 'brothers' in times of need. They are also great cooks with some kicking recipes. There are even cooking competitions that are exclusively for firefighters.
Firehouse cooking started out of necessity. There had to be firemen on the ready at the firehouse. Unfortunately some were there during the meal time hours. if a man could could then he was the one elected. Simple meals such as chili , and meatloaf were made. These were easy to whip up and agreeable with everyone. Soon competitions were breaking out about who could make the best chili. In the past few decades other recipes, some downright cordon bleu , were added to both the firefighter's diets and contests. There are chicken fajitas and spaghetti bolognese. Some even make their own sauces along with baked goods.
Some firehouses also have compiled cookbooks featuring their best recipes. There is also a website entitled www.firehousechef.com. This is neat site and even has a section where you can type in your leftovers and then a recipe will appear using what you have. I browsed through it and found a really interesting oatmeal cake that sounds perfect for the holidays. I also like the simple recipe for chicken cutlets as well as the ones for the Italian dishes. The directions are easy to follow so even beginners could make the meals without a problem.
Firefighter are not just the heroes we look up to.They're the chefs that constantly awe us. Their recipes and contributions have added greatly to American cuisine. They know how to fight fire and cook with it.
Firehouse cooking started out of necessity. There had to be firemen on the ready at the firehouse. Unfortunately some were there during the meal time hours. if a man could could then he was the one elected. Simple meals such as chili , and meatloaf were made. These were easy to whip up and agreeable with everyone. Soon competitions were breaking out about who could make the best chili. In the past few decades other recipes, some downright cordon bleu , were added to both the firefighter's diets and contests. There are chicken fajitas and spaghetti bolognese. Some even make their own sauces along with baked goods.
Some firehouses also have compiled cookbooks featuring their best recipes. There is also a website entitled www.firehousechef.com. This is neat site and even has a section where you can type in your leftovers and then a recipe will appear using what you have. I browsed through it and found a really interesting oatmeal cake that sounds perfect for the holidays. I also like the simple recipe for chicken cutlets as well as the ones for the Italian dishes. The directions are easy to follow so even beginners could make the meals without a problem.
Firefighter are not just the heroes we look up to.They're the chefs that constantly awe us. Their recipes and contributions have added greatly to American cuisine. They know how to fight fire and cook with it.
Monday, October 19, 2009
Inn Food
This is the season to visit inns. There‘s nothing like a relaxing fall weekend at a bed and breakfast. You can enjoy the foliage, a walk on a crisp beach or invigorating mountain hike. You can go antiquing or pick up some fun knickknacks for your home. Bes tof all you can experience some good home made food thanks to the inn’s owners.
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
Saturday, October 17, 2009
Today Is Sweetest Day!!!
October 17th is a national holiday! It's Sweetest Day a day devoted to all things sweet, especially candy and more specifically chocolate. Actually I had forgotten about this.Let's face any October holiday is overshadowed by Halloween. However this one is a fun one too and celebrates candy.Unlike the other this has a deeper meaning and remind sus to be selfless.
Sweetest Day isn't one of these new-fangled holidays to brew up trade for candy companies. it was actually started in 1922 by Herbert Birch Kingston in Cleveland. it was designated to be the third Saturday in October and was created for the benefit of Cleveland orphans and shut ins..The holiday still a big one there as it is in Detroit and Buffalo. People give and receive small boxes of chocolate along with sweet notes. It's to remind people that others in their lives have meaning and worth.
This Sweetest Day I'll be buying little ballotins from Butlers for family . The candy shop has the best candy and I want my relatives to appreciate the good taste of fine chocolates. I also want them to know that they mean the world to me and this a very small way of thanking them for doing too much. It's also a nice way of reminding them that they do mean so much to me.
This Sweetest Day treat your friends and loved ones to a small gift of chocolate or even a random act of kindness. Remind them of how much they mean to you and how they sweeten up your life.
Sweetest Day isn't one of these new-fangled holidays to brew up trade for candy companies. it was actually started in 1922 by Herbert Birch Kingston in Cleveland. it was designated to be the third Saturday in October and was created for the benefit of Cleveland orphans and shut ins..The holiday still a big one there as it is in Detroit and Buffalo. People give and receive small boxes of chocolate along with sweet notes. It's to remind people that others in their lives have meaning and worth.
This Sweetest Day I'll be buying little ballotins from Butlers for family . The candy shop has the best candy and I want my relatives to appreciate the good taste of fine chocolates. I also want them to know that they mean the world to me and this a very small way of thanking them for doing too much. It's also a nice way of reminding them that they do mean so much to me.
This Sweetest Day treat your friends and loved ones to a small gift of chocolate or even a random act of kindness. Remind them of how much they mean to you and how they sweeten up your life.
Friday, October 16, 2009
Cannolis - That Sicilian Treat
Sicily is known for a lot of things: its ancient culture, its; beautiful beaches and of course its variety of foods, including pastries. The last has a srtandout universally loved by everyone. This is the cannoli, a crisp fried tube filled with a creamy ricotta mix. There have been variations on the recipe but the original one is the best.
Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.
There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.
Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.
Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.
There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.
Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.
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