Still Working

There's an interesting article in today's NY Times Dining section about stills.Yes, stills, those symbols of illicit Prohibition fun. These are different though than those , however. They represent a kind of new wave of micro distillery,.

The article written by Toby Cecchini tells about a variety of distillers who use organic products. Distilling is nothing new to these parts. New Jersey first had applejack while Massachusetts surprisingly manufactured rum. Pennsylvania and Delaware made ryes long before bourbon came into being. it was a large part of the colonial trade. Nowadays it has a slightly different twist. Distillers are offering more wholesomely grown products appealing to the push for all things natural including spirits.

One good thing is that smaller distillers can put a twist on regular flavors. For example molasses can be added to rm for a sweeter, huskier flavor. Fruits can be added to brandies much as they did two or three centuries ago. Botanical can be added to gins to produce something purer in form to the Dutch genever. Another plus is that the alcohol is distilled in aged wooden casks too, similar to European wines.

Smaller distilleries , it seems are making a comeback, It should be interesting to watch what the public thins of them and how they'll grow. They may be the next trend in organic spirits.

Keep A Well Stocked Holiday Pantry

This last few days before Christmas are hectic. there;s still last minute shopping to do. pageants to attend. Guest lists to write out. We may pride ourselves on at least keeping our pantries well stocked for the big day however they do get empty. Also we may also forget to pick up even the e most basic essentials. Before you do anything make sure your holiday pantry is well stocked.

Ask yourself what you'll be needing? if you have more guests inviting themselves then have a few extra cans of veggies. There;s nothing like stocking up on string beans or creamed corn. Ditto for the mashed potatoes. A few boxes of plain or flavored can go a long way in extending a meal.Another is instant or jarred gravy During any big family get together gravy is usually the first thing gobbled up, so make sure you even have instant packets for extra. For guests staying over make sure you have breakfast ingredients like eggs, bacon and pancake mix at hand for those mornings when the kitchen looks more like a restaurant.

Another idea is to keep your dessert pantry filled too. have extra cookies and candies around for nibbling. Kids gobble these up pretty fast and you don;t want to be without. Other foodstuffs that go are soda and juice. Take advantage of the sales right now and buy five to ten bottles during one trip. You may also want to get extra bottles of wine and champagne for the more grown up celebrating. They're probably also going to be heavily used when you make your famous punch.

This holiday don't find yourself low on any food or drink . Keeping a well stocked pantry makes your holiday better. It also is one less headache to worry about during these busy last few days.

Last Minute Foodie Gifts

Christmas is literally right around the corner if you haven;t picked up anything for your favorite foodie, now is the time. The problem is what to get. Do you panic like crazy and pick up the first thing you see? Or debate and deliberate until someone takes it off the shelf before you? The best bet is to calm down. Foodies like everything about food. There's a wide array of stuff you can give.

The first thing you need to do is write a list. Write down if she or he is into creating dishes or more into eating. if it;s creating you can even visit your local supermarket for last minute gift ideas Think about a bask filled with sea salt, peppercorns and favorite spices. Those are always fun. Another idea is cookie cutters, and decorations along with an icer. for the bakers in your life. Gadgets are always of great use. Any Target or K-Mart has a big selection. Every cook needs new whisk and spatulas along with fun things likes decorative timers and cheese graters. Another lovely gift are place mats, napkins and napkin rings. These are perfect for the foodie couple in their first place. Fancy tablecloths also are appreciated too.

For the foodie who likes to eat. you can either create a memorable food basket or give a gift certificate to a favorite restaurant. baskets are fun to make up. You can have a theme, like international teas or coffees or their favorite flavors, like chocolate or caramel. You can even have a soup basket full of dried soup mixes or a pizza lover's basket full of the ingredients to make a pie. Luckily there are also restaurant gift certificates that cater to every taste. Even the smaller , family owned ones offer ones so you can buy from both chain and privately owned for a fun dining experience.

Don't fret if you haven;t bought your favorite foodie her or his gift yet. You still have plenty of choices yet. There are still so many gift ideas to choose from. Have fun !

Holiday Roasts

With Christmas a week away and New Year's a mere two weeks its time to start thinking of what you;re going to be cooking. Moat of you have visited your butchers or your grocery;'s meat counter. Some of you are still in a quandary over what to serve. The best bet is the traditional roast. Here's the question. Roasted what?

Most people usually go for ham or turkey. If you're of German descent the first is always the preferred choice. Ham is relatively easy to bake or roast.It usually just takes an hour and can be glazed with a number of coverings. Pineapple juice and ginger ale are the most popular simply because they break down the pork enzymes, rendering the meat almost butter soft. Turkey again is a great choice because you can feed a large number of people with it it;s also more kid friendly too. Besides there's nothing like leftover turkey too the next day,.

For other ideas think about a whole roast pork or even London broil. Loin of pork can be intimidating to cook at first because of the size. However it;s really no different than any other roast. it takes about two hours to cook. and it's a dry roast. Unlike other roasts you can have fun flavoring it. Try a marinade in either lemon juice or vinegar to break down the enzyme s to make it tender. You can also use a flavorful rub for added taste. London broil is another good holiday choice. It does have to be marinaded for about four hours. You can use garlic, soy or even balsamic vinegar for flavor and then cook for half an hour. London broil is great for smaller dinner parties and just family gatherings.

A holiday roast is always special .You can have tradition with ham or turkey or something new with pork roast or London broil Whatever you choose will be perfect for your Christmas or New Year's table.

Eat Your Carats!

Today is the third installment of our holiday luxuries.. Ever want to eat pure gold? Or even silver ? You can . Ask any baker or candy maker about gold or silver leaf or dust and they'll nod knowingly. Nibbling on 24 carat anything is as decadent as you can get.

Gold leaf and dust have been around since the Italian and French Renaissance. Whole dishes were enveloped in them, much to the delight and probable surprise of the court. Risotto was encased in gold as were fruits of Elizabethan England. Unlike other metals, gold is relatively safe to eat and there are no side effects. Nowadays any form of the metal is used primarily in baking,. You can buy gold leaf which are sheets that can be applied to gold dust which looks like metallic salt. There are even shakers for easier sprinkling. Most prices range between $27 to a whopping 95 dollars depending on the weight and quantity. There are some great websites out there that offera variety of different gold.

To a lesser extent silver leaf is also popular.r As with gold you can create fancy desserts and cakes with it. Silver dragee balls have been popular with home and commercial bakers for decades. Many Italian pastry shops will make special occasion cookies using silver dragees . They're also used to top wedding cakes as well. Unfortunately not every US state allows them. California has banned the glittery decorations since 2006.

There;s nothing as decadent as eating a pastry laced with gold or silver. It's the ultimate holiday experience. Try eating these precious metals just for the sheer luxury of it.

Branding Brooklyn

Brooklyn is more than just a borough of Manhattan these days. It;s a brand that is practically slapped on anything that comes out of New York's most famous borough. There are pickles. There are chocolates. There are all sorts of good stuff being made from local artisans and being sold in the local shops there and across the East River in fancy Manhattan.


This was explored in yesterday's New York Times Dining section with an article by Steven Stern. It seems food companies large and small want items with any kind of connection to the latest, coolest inspot.There are many artisanal industries starting there and smaller , privately owned brands always generate a buzz. It's no wonder that these companies would be scooped up by giants like Williams and Sonoma and a few others. Brooklyn has a few good home grown products.There are artisanal pickles and beer coming from there. There are even jelly and jam companies too creating spreads from family recipes.

Luckily there are some Brooklyn manufacturers that have their pride and aren't selling to the big chains. These are the true artists who take pride in their work. They may not be nationally famous or bringing in the big bucks but they have integrity. Not to mention a local fan base that spreads the word about them. Maybe that's what this Brooklyn essence is all about. No fancy campaigns to buy this or that. Just word of mouth advertising that gets customers wanting to try the foodstuffs.

Brooklyn is not just a borough. It's a brand of home made products that reflect the tough grittiness the area emanates. The food may be gourmet, but the feeling behind it is down to earth.

An Estonian Christmas

Eastern Europe is full of wonderful traditions. Their foods are rich both ion flavor and religious meaning. Most of all they are home cooked which means a lot in this crazy but it already prepared world.

The holiday cuisine is explored in n to days Dining section of the New York Times.It was written by Julia Moskin who covers all sort so different countries in her writing. She writes in lavish detail of the delicious foods from savory to sweet. Estonian cooking can best be described as a hybrid of Polish and Finnish cooking. it sits directly below Finland on the Baltic Sea. it also is next to Poland and so that influence is strong there. The Estonians make home made blood sausage which is a lengthy and time consuming project. They serve it with roast pork , sauerkraut along with lingenberries (the Scandinavian influence) and cranberries

Estonian desserts are somewhat limited. I came across kissel which is a fruit soup. Ms Moskin also mentions roosemanna,a frothy pick concoction of cranberry and semolina's . It's kind of like an alcohol free zabaglione. Surprisingly enough rhubarb pies are favored too. The area isn't too bug on elaborate desserts , just earthy ones.


Estonia has a long and rich history.It;s food reflects that, especially at Christmas time. Recipes are carried through the ages so that generation after generation can enjoy them.