Everybody loves Dippin Dots. This frozen treat has a stand in almost every mall in America.At first it just offered just the basics, strawberry, vanilla and chocolate.Like every other product, it's growing up. It's so popular that the New York Times Dining section covered it yesterday in an interesting article by Jennifer A. Kingston.
Dippin Dots is not your typical ice cream. These are individual balls of ice cream base that have been flash frozen in liquid nitrogen to form "pearls". Even though this is a popular way to serve any food these days, Dippin Dots was the first, starting twenty-three years ago, There are also Mini Melts another brand that is very similar, both in taste and shape. Dippin Dots, though is all over, mostly at malls where there are several flavors to choose from. The original three flavors are now competing wtith cookies and cream, cotton candy and bubble gum to name a few.
The company is also appealing to a more sophisticated, adult crowd with its' new division, forty Below Joe. This is coffee dipped in liquid nitrogen to form pellets that can be eaten from a cup. This is probably a more refreshing way to have the drink than just a glass of iced coffee. Flavors are going to be the unsweetened espresso, along with vanilla, caramel and mocha. What is neat is that the dots can be mixed to create a frozen latte or frappeccino taste. There is also going ot be a sorbet line that will have strawberry, citrus and pina colada dots that can be added to alcohol for a fun grown up treat or the more innocent soda for kids.
Dippin Dots may be a kid classic and fave but it;s growing up. This popular treat is attracting more sophisticated palates with its' new lines. It is still an unusual approach to ice cream. Now it'; going to be unique.
Thursday, July 21, 2011
Wednesday, July 20, 2011
A Cold Perfect Cup Of Joe Or Tea
July calls for a tall glass of iced coffee or tea. There's nothing like a glass of either one when the temps hit the nineties or triple digits. The thing is if they're made wrong, both can taste like dishwater. Luckily there are a few solutions to make each glass of joe or Pekoe the perfect thirst quencher for these hot days.
Todays' Curious Cook column in the New York Times Dining section gave readers pointers making the most flavorful glass of any iced brew. Writer Harold McGee demystifies the process. It's not just pouring freshly brewed coffee or tea over ice (although you can do this). It's actually less work than what 's expected. Take cold water as opposed to hot. The usual boiling water cooks the leaves or grounds and also extracts. This forces chemical reactions and drives the aroma reactions out.Cold water immersion is a slower process and creates a more simpler extract.
Cold brewing produces a less acidic drink that also doesn;t have as much caffeine. The color is also clearer than coffees and teas first boiled and then chilled. The taste is also purer and more robust.If you want to make a lot of iced coffee , remember it's five cups to every half pound of coffee. There can be some variations with iced tea and the amounts used. The tea leaves also plays an important part in creating the perfect taste. The more fragile the leaves or smaller the particles the less tea and time needed for brewing. If a cold brew is taking its' time to steep just add more tea.
Summer demands a cooling glass of iced coffee or tea. Cold brew either for the perfect taste to enjoy during these sweltering days! It'll be the next best thing to air conditioning!
Todays' Curious Cook column in the New York Times Dining section gave readers pointers making the most flavorful glass of any iced brew. Writer Harold McGee demystifies the process. It's not just pouring freshly brewed coffee or tea over ice (although you can do this). It's actually less work than what 's expected. Take cold water as opposed to hot. The usual boiling water cooks the leaves or grounds and also extracts. This forces chemical reactions and drives the aroma reactions out.Cold water immersion is a slower process and creates a more simpler extract.
Cold brewing produces a less acidic drink that also doesn;t have as much caffeine. The color is also clearer than coffees and teas first boiled and then chilled. The taste is also purer and more robust.If you want to make a lot of iced coffee , remember it's five cups to every half pound of coffee. There can be some variations with iced tea and the amounts used. The tea leaves also plays an important part in creating the perfect taste. The more fragile the leaves or smaller the particles the less tea and time needed for brewing. If a cold brew is taking its' time to steep just add more tea.
Summer demands a cooling glass of iced coffee or tea. Cold brew either for the perfect taste to enjoy during these sweltering days! It'll be the next best thing to air conditioning!
Tuesday, July 19, 2011
Granita An Easy Summer Treat
What to serve after an elegant dinner or a rowdy barbecue? Granita - that cool Italian iced treat that's easy to make and fun to eat. The best part about it is it's a snap to make. You don't need an ice cream or slushie maker. All it takes is an ice cube tray and some creativity. That's it for a great after dinner or any time treat.
Basically granita is nothing more than ice that's been "shredded" with a fork. It takes it name from grainy because of its' coarse texture. A smoother ice would be called sorbet but this variation of Italian ice should have some kind of crunch thank to the frozen shreds or granules in it. Another plus is that it doesn't require any fancy equipment. You can use an old ice cube tray or pie pan to freeze the mixture. Then use a fork preferably to scrape the ice off the sides and bottom every half hour until serving.
Like ice cream or sorbet granita can be made with any flavor. The most popular is espresso however you can also use regular coffee or a mix of coffee and chocolate syrup. You can also use the fruit of the season too. Fresh picked strawberries are delicious as are blueberries and blackberries. You just have to cook a simple syrup with just water and granulated sugar.Puree the fruit and add to mix as it's cooking. If you want you can leave a few coarsely chopped fruit pieces too for added texture.Lemon or lime granita is a tangy twist on the treat. You can just freeze already made lemonade or limeade or add the unsweetened juices to a simple syrup.
Granita is the easiest summer treat to make. Take a simple mix of whatever you want and just throw it in to an ice cube tray or pie pan. Shred it occasionally and come out with an easy fun dessert , perfect for these hot days!
Basically granita is nothing more than ice that's been "shredded" with a fork. It takes it name from grainy because of its' coarse texture. A smoother ice would be called sorbet but this variation of Italian ice should have some kind of crunch thank to the frozen shreds or granules in it. Another plus is that it doesn't require any fancy equipment. You can use an old ice cube tray or pie pan to freeze the mixture. Then use a fork preferably to scrape the ice off the sides and bottom every half hour until serving.
Like ice cream or sorbet granita can be made with any flavor. The most popular is espresso however you can also use regular coffee or a mix of coffee and chocolate syrup. You can also use the fruit of the season too. Fresh picked strawberries are delicious as are blueberries and blackberries. You just have to cook a simple syrup with just water and granulated sugar.Puree the fruit and add to mix as it's cooking. If you want you can leave a few coarsely chopped fruit pieces too for added texture.Lemon or lime granita is a tangy twist on the treat. You can just freeze already made lemonade or limeade or add the unsweetened juices to a simple syrup.
Granita is the easiest summer treat to make. Take a simple mix of whatever you want and just throw it in to an ice cube tray or pie pan. Shred it occasionally and come out with an easy fun dessert , perfect for these hot days!
Monday, July 18, 2011
Summer Birthdays
Summer is a great time for all sorts of celebrations, especially birthday parties. However a warm weather celebration does have its' limitations. Yes, you can feast but just watch what you serve. What may work for winter parties may not cut it for hot weather festivities. Yet you can have some great stuff , only made during these steamy times.
Salads are big during any party. Who doesn't love the mix of pastas , dressings and veggies?However be careful of what is in them. Mayo is always suspect because it turns very quickly Instead sub in olive oil for a healthier spin.Using olive oil also lets the other flavors shine through because of its' light taste.It also keeps better and longer in leftovers.Also be careful with what veggies you serve. Again tomatoes can turn very quickly , especially if they're cut as with cauliflower and sometimes broccoli. Don't over buy these veggies for crudites. Buy enough for whatever the amount of people coming. If you run out then you can always run to the store to quickly pick up replacements.
Cake is one of the mainstays for any birthday party no matter what the season. Yet you have to be careful with what you either bake or buy. Avoid any whipped cream topping. Dairy turns fast as well. If you're making the cake then use Cook Whip which is just as tasty and even lower in calories than whipped cream. There is the easy to make good old fashioned butter cream which tends to last longer . Another idea is serving a plain pound cake with a side of Cool Whip and fresh berries.Ice cream cake is another choice (albeit an expensive one). It does go fast and is easy to store the leftovers because it is frozen.
Summer is a great time for birthday parties, despite the hot weather. Choose your foods and desserts wisely to ensure a trouble free celebration. Then enjoy!It's the perfect time for cake and candles.
Salads are big during any party. Who doesn't love the mix of pastas , dressings and veggies?However be careful of what is in them. Mayo is always suspect because it turns very quickly Instead sub in olive oil for a healthier spin.Using olive oil also lets the other flavors shine through because of its' light taste.It also keeps better and longer in leftovers.Also be careful with what veggies you serve. Again tomatoes can turn very quickly , especially if they're cut as with cauliflower and sometimes broccoli. Don't over buy these veggies for crudites. Buy enough for whatever the amount of people coming. If you run out then you can always run to the store to quickly pick up replacements.
Cake is one of the mainstays for any birthday party no matter what the season. Yet you have to be careful with what you either bake or buy. Avoid any whipped cream topping. Dairy turns fast as well. If you're making the cake then use Cook Whip which is just as tasty and even lower in calories than whipped cream. There is the easy to make good old fashioned butter cream which tends to last longer . Another idea is serving a plain pound cake with a side of Cool Whip and fresh berries.Ice cream cake is another choice (albeit an expensive one). It does go fast and is easy to store the leftovers because it is frozen.
Summer is a great time for birthday parties, despite the hot weather. Choose your foods and desserts wisely to ensure a trouble free celebration. Then enjoy!It's the perfect time for cake and candles.
Saturday, July 16, 2011
Summer Stock
How can you enjoy this summer's vegetables all year long? By turning them into delicious soups you can enjoy all year round. This is the time to turn that bumper crop into yummy chowders and bisques . Then you can freez e them for those blisteringly cold winter days when a steaming bowl is called for.
The best kind of soup to make is a vegetable. This is a great way of getting rid of extra tomatoes, celery and onions. You can make it vegetarian by creating your own or adding a store bought vegetarian bouillion. Finely chop the veggies and saute in olive oil until translucent. Add to stock. You can also throw in garlic and chopped leeks for flavor. If you want to make an Italian minestrone add some elbow macaroni along with red wine and kidney beans, Some minestrones call for spinach and cabbage. You can certainly add those for a heartier, thicker soup.
Your garden veggies also go well in bisques and chowders. Tomato bisque is a delicious turn on classic tomato soup. Bisques are more of a potage, usually made with milk and flour,although you can add cream. Tomatoes are then added , These are usually stewed thus giving the soups chunky texture. Veggie chowders are another wonderful dish to whip up. Chowders are, by definition a thick soup, usually made with seafood such as clam chowders and thickened with a potato or tomato base. However ex out the clams or any other fish and sub in corn. fresh from the ear niblets are the best for these because they give it a delicate sweetness. Also add garden fresh onions or scallions for some bite.
You can taste summer all year long in a homemade soup. Use the veggies you're growing now for a tasty winter dish that 'll warm you up like the summer sun. They are the perfect souvenir of a bountiful July or August.!
The best kind of soup to make is a vegetable. This is a great way of getting rid of extra tomatoes, celery and onions. You can make it vegetarian by creating your own or adding a store bought vegetarian bouillion. Finely chop the veggies and saute in olive oil until translucent. Add to stock. You can also throw in garlic and chopped leeks for flavor. If you want to make an Italian minestrone add some elbow macaroni along with red wine and kidney beans, Some minestrones call for spinach and cabbage. You can certainly add those for a heartier, thicker soup.
Your garden veggies also go well in bisques and chowders. Tomato bisque is a delicious turn on classic tomato soup. Bisques are more of a potage, usually made with milk and flour,although you can add cream. Tomatoes are then added , These are usually stewed thus giving the soups chunky texture. Veggie chowders are another wonderful dish to whip up. Chowders are, by definition a thick soup, usually made with seafood such as clam chowders and thickened with a potato or tomato base. However ex out the clams or any other fish and sub in corn. fresh from the ear niblets are the best for these because they give it a delicate sweetness. Also add garden fresh onions or scallions for some bite.
You can taste summer all year long in a homemade soup. Use the veggies you're growing now for a tasty winter dish that 'll warm you up like the summer sun. They are the perfect souvenir of a bountiful July or August.!
Friday, July 15, 2011
Fritters - QUick And Easy Treats
It's summer and th elast thing anyone wants is a complicated dish. It's too hot to create complicated dishes and then cook them. That's why fritters come in so handy. These quick fry treats can be made sweet or savory. They can make the perfect appetizer, main dish or dessert. They're easy and tasty - perfect for any summer gathering.
Fritters have been around since Roman times. Dough, made of flour and egg whites was tossed into hot fat and fried until crisp. The great Roman writer,Cato, had written about these treats then called scribilita. Medieval Europeans enjoyed a similar treat aptly called a "Cryspy". They were filled with wine(how?) along with eggs and cream. Towards the 18 th Century the French started to put the dough now named choux into pastry bags to form tubes called bugie .The Americans loved this and recreated this tasty sweet fritter renaming it the cruller".
Fritters are a great and fun way of using summer's bounty. Kids may not want to eat veggies yet they'll go mad for zucchini or corn fritters with a dipping sauce. Zucchini or any squash can be cut up in a food processor them mixed in a simple batter of egg and flour with a splash of milk. Corn fritters are a little more complicated with shortening and baking powder added. You can also add Bisquick since it has baking powder in it already. You can use the same kind of batter to make apple and banana fritters.As for the actual frying, vegetable oil is the best.It has the lightest taste and makes for a nice crispy, crunchy texture.
Fritters are a great dish that can easily be made during these sweltering days. Try make savor y ones for dinner or sweet ones to accompany ice cream. Either way they're a fast and troublefree- perfect for summer time!
Fritters have been around since Roman times. Dough, made of flour and egg whites was tossed into hot fat and fried until crisp. The great Roman writer,Cato, had written about these treats then called scribilita. Medieval Europeans enjoyed a similar treat aptly called a "Cryspy". They were filled with wine(how?) along with eggs and cream. Towards the 18 th Century the French started to put the dough now named choux into pastry bags to form tubes called bugie .The Americans loved this and recreated this tasty sweet fritter renaming it the cruller".
Fritters are a great and fun way of using summer's bounty. Kids may not want to eat veggies yet they'll go mad for zucchini or corn fritters with a dipping sauce. Zucchini or any squash can be cut up in a food processor them mixed in a simple batter of egg and flour with a splash of milk. Corn fritters are a little more complicated with shortening and baking powder added. You can also add Bisquick since it has baking powder in it already. You can use the same kind of batter to make apple and banana fritters.As for the actual frying, vegetable oil is the best.It has the lightest taste and makes for a nice crispy, crunchy texture.
Fritters are a great dish that can easily be made during these sweltering days. Try make savor y ones for dinner or sweet ones to accompany ice cream. Either way they're a fast and troublefree- perfect for summer time!
Thursday, July 14, 2011
Kamado Grills
Japan is known for giving us unique grills. There was the hibachi which now is a picnic staple.Then there's the Kamado grill, a unique creation that can not only barbecue meat but also bake desserts . Thanks to this versatility this strange looking cooker is fast becoming an foodie trend.
New York Times Dining regular contributor, John T. Edge wrote about the Kamado in yesterday's Dining section. It seems more and more outdoor cooks are discovering the grill's charms and many assets. The eggs , as they're fondly called, are more compact than emammoth grills such as Weber. they are small egg shaped (hence the nickname) , green and dimpled, looking sort of like a giant avocado.They require less heat and therefore less coals to function. They also light faster and leave meats moist and succulent - in other words the perfect barbecue. Kamodos have only been in this country for about thirty years., due in part toEd fisher who first exported pachinko games to the United States.
Kamado grills are getting a big following thanks to their versatility. Not only can you grill typical barbecue meats on them, but you can also bake. Some serious egg lovers have baked Bundt cakes and cobblers on theirs. It's also good for baking pizza dough ,giving the crust a crispy firecrackled look. Kamado grills can also cold smoke fish such as salmon thanks to the wide disparity of temperatures.It can reach up to 1200 degrees Farenheit and goes down as low as 100 degrees.
Kamado grills are fast becoming an outdoor favorite. They are more versatile than the regular grill that just barbecue. More and more backyards will sport this odd shaped egg than traditional grills in future summers.
New York Times Dining regular contributor, John T. Edge wrote about the Kamado in yesterday's Dining section. It seems more and more outdoor cooks are discovering the grill's charms and many assets. The eggs , as they're fondly called, are more compact than emammoth grills such as Weber. they are small egg shaped (hence the nickname) , green and dimpled, looking sort of like a giant avocado.They require less heat and therefore less coals to function. They also light faster and leave meats moist and succulent - in other words the perfect barbecue. Kamodos have only been in this country for about thirty years., due in part toEd fisher who first exported pachinko games to the United States.
Kamado grills are getting a big following thanks to their versatility. Not only can you grill typical barbecue meats on them, but you can also bake. Some serious egg lovers have baked Bundt cakes and cobblers on theirs. It's also good for baking pizza dough ,giving the crust a crispy firecrackled look. Kamado grills can also cold smoke fish such as salmon thanks to the wide disparity of temperatures.It can reach up to 1200 degrees Farenheit and goes down as low as 100 degrees.
Kamado grills are fast becoming an outdoor favorite. They are more versatile than the regular grill that just barbecue. More and more backyards will sport this odd shaped egg than traditional grills in future summers.
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