Christmas dinner is one of the most important meals of the year. Not only is it is a celebratory feast but it's a bell weather of how well a person can cook. The problem is choosing a meat you're not familiar with can spell disaster -a holiday surprise you do not want. Luckily there are several choices you can pick from. Find one that suits your ability and you'll create a memorable and perfect holiday dinner.
Many home cooks opt for prime rib roast. Not only is it lush looking but also very flavorful. It also makes a good presentation and looks camera ready sitting on a perfectly set table. Rib roast is also one of the easiest to prepare. Just sprinkle on fresh ground sea salt and pepper and then pop into a waiting oven of 325 F. You can increase the heat to 500 F for the first fifteen minutes and then reduce it to the 325 to sear in the flavor.A two bone roast can serve six to eight while a three bone serves about ten to twelve people. . Another roast worth thinking about is London Broil.This is a good meat for those on a budget.It costs slightly less than most beef cuts yet makes for an elegant piece of meat. It's basically just a think flank steak, however cooked right , it down right buttery in taste and texture.
If you're not into serving beef, then think of the German Christmas dinner staple: ham. You can buy it fresh,cured or cured and smoked. There is some work and prep time for it however yet it's just easy steps. You can pour either ginger ale or pineapple juice over it before cooking. Some cooks also have a rub of brown sugar which offsets the meat's saltiness. Another route is poultry. Turkey is one of the most traditional however since Christmas falls a month after Thanksgiving it may be too repetitive for some people. You can try capon,duck or even goose. All three are surprisingly easy to roast and can create a classy and classic alternative to red meat.
What you want for your Christmas dinner is your choosing. However keep in mind that this is one of the most important meals of the year. Select a roast that you'll know you'll be good at cooking . It's one less worry to deal with on Christmas Day.
Friday, December 16, 2011
Thursday, December 15, 2011
Faking It
This is season for collective church dinners and potluck parties. We all figure the other people worked just as hard on their casseroles and chilis as we did. Or did they? There may be a surprise on that groaning table - a store bought or premade dish.
That was the subject in yesterday’s New York Times article written by Jennufer Steinhauer in the De Gustibus section. Ms. Steinhauer descries those who bring already made dishes and sweets to everything from church dinners to class bake sales. After all if she could do it even with all her flops, then why can’t other parents? She also has harsh words fo those moms who doctor store bought goodies to look like the real homemade deal. It worked a decade ago when working mothers were encouraged to do so . It’s getting - pardon the pun - stale now.
There is also a rant about those who bring already made dishes to other gatherings. However even she admits that it brings deviation to centuries old recipes. Pot luck dinners date back to the 16th Century when people would stop by their host’s home bearing cooked meal. It was “the luck of the pot” whether they received something good or something so-so. The concept caught in in Colonial America, especially out West., when it was usually brought by a cowboy (perhaps where we get the chili tradition at get togethers?). Potluck dinners kept ethnic recipes within the group. It also kept up tradition. However with premade foods, different tastes and cultures are introduced, shattering old , fusty recipes. It could be a good thing for the next generation who are generally bored at potluck suppers..
Should we cheat on our baking and cooking during this holiday season? If you don’t; have the time do so. However be honest about it. People know when there’s lovin’ from the oven and when it’s a fake home bake.
That was the subject in yesterday’s New York Times article written by Jennufer Steinhauer in the De Gustibus section. Ms. Steinhauer descries those who bring already made dishes and sweets to everything from church dinners to class bake sales. After all if she could do it even with all her flops, then why can’t other parents? She also has harsh words fo those moms who doctor store bought goodies to look like the real homemade deal. It worked a decade ago when working mothers were encouraged to do so . It’s getting - pardon the pun - stale now.
There is also a rant about those who bring already made dishes to other gatherings. However even she admits that it brings deviation to centuries old recipes. Pot luck dinners date back to the 16th Century when people would stop by their host’s home bearing cooked meal. It was “the luck of the pot” whether they received something good or something so-so. The concept caught in in Colonial America, especially out West., when it was usually brought by a cowboy (perhaps where we get the chili tradition at get togethers?). Potluck dinners kept ethnic recipes within the group. It also kept up tradition. However with premade foods, different tastes and cultures are introduced, shattering old , fusty recipes. It could be a good thing for the next generation who are generally bored at potluck suppers..
Should we cheat on our baking and cooking during this holiday season? If you don’t; have the time do so. However be honest about it. People know when there’s lovin’ from the oven and when it’s a fake home bake.
Wednesday, December 14, 2011
Spins On Holiday Classics
Classic recipes are always trotted out during the holidays. However that's the problem, classic could mean boring. How to make them shine with seasonal sparkle? Tweak the recipes to amp up their flavor and crowd appeal. The recipes might be age old but the variations are new and fresh.
This was the case in two articles in today's New York Times Dining section. One is Hanukkah latkes, while the other is a traditional party pate. The first piece, written by Melissa Clark ,tweaks the traditional recipe for potato pancakes. Usually they just contain shredded potatoes, onion and egg for binding, However the new one features apple which makes perfect sense. Latkes are always served with applesauce, why not just cut out the sauce and add chunks. It makes for a combination of savory and sweet blending together in one yummy treat. Ms. Clark tops them with cinnamon infused sour cream or Greek yogurt for a delicious twist.
Pate has always been a holiday party staple too. It was a treat for the guests when the host or hostess whipped up their own. However classic pate is made with chicken or goose livers which may not fly with some people. David Tanis of the section, City Kitchen, takes another approach, Why not combine three flavorful meats, in this case , Italian bacon or pancetta, chicken and pork shoulder. Grind these with garlic along with spices and a good splash of Cognac and voila - a tastier version of the traditional dish. Another plus is that this new pate is good leftover on sliced baguettes. It can also be made in smaller versions for holiday gift giving.
Traditional holiday foods are just that traditional. However , once in a while they need to be spruced up for a new generation. It's not tampering with a classic such as latkes or pate. It's improving them.
This was the case in two articles in today's New York Times Dining section. One is Hanukkah latkes, while the other is a traditional party pate. The first piece, written by Melissa Clark ,tweaks the traditional recipe for potato pancakes. Usually they just contain shredded potatoes, onion and egg for binding, However the new one features apple which makes perfect sense. Latkes are always served with applesauce, why not just cut out the sauce and add chunks. It makes for a combination of savory and sweet blending together in one yummy treat. Ms. Clark tops them with cinnamon infused sour cream or Greek yogurt for a delicious twist.
Pate has always been a holiday party staple too. It was a treat for the guests when the host or hostess whipped up their own. However classic pate is made with chicken or goose livers which may not fly with some people. David Tanis of the section, City Kitchen, takes another approach, Why not combine three flavorful meats, in this case , Italian bacon or pancetta, chicken and pork shoulder. Grind these with garlic along with spices and a good splash of Cognac and voila - a tastier version of the traditional dish. Another plus is that this new pate is good leftover on sliced baguettes. It can also be made in smaller versions for holiday gift giving.
Traditional holiday foods are just that traditional. However , once in a while they need to be spruced up for a new generation. It's not tampering with a classic such as latkes or pate. It's improving them.
Tuesday, December 13, 2011
Pre Party Eating
This is the season for parties - from office to home invites. The problem is that they start late - which is not good for those of us who like an early meal. Can we wait til eight or dine at nine? If we do , it's usually results in an attack on the hors d'ouevres or worse the booze. Both on an empty stomach can be hellish later on. What to do? Pre eat.
If you know you're going to party , then eat accordingly. It doesn't pay to snack through the afternoon and eveningon snacky kind of foods like chips and candy. (besides you don't want to when you're getting ready anyway - too messy). Your best bet is a light broth or even a Ramen soup. Both are light yet filling enough to sustain you until the festivites begin. Have them with crackers or Oysterettes. You could also have cheese such as Brie as a side This will give you some protein . This way you can nibble through the evening, having eaten something relatively substantial.
Another good idea is just a plain sandwich. Stick with a simple roast beef, chicken or turkey on white or whole wheat bread. If you want just add butter or mayo for some more taste. Some nutritionists recommend peanut butter which again is good. You can make a sandwich or have it with celery , bread sticks or on crackers . A healthy pre party snack are apple slices smeared with peanut butter.Another idea is eating a small fresh salad with a low calorie dressing or just fresh veggies with a dip. These are both good and light. Cut up apples and pears also are perfect foods to snack on as well. Again have with a light tea, gingerale or even water.
Eating late at a party is no big deal if you've already had something at your normal dinner time. Don't go overboard.Something light and filling with do the trick before tackling all those platters of goodies.
If you know you're going to party , then eat accordingly. It doesn't pay to snack through the afternoon and eveningon snacky kind of foods like chips and candy. (besides you don't want to when you're getting ready anyway - too messy). Your best bet is a light broth or even a Ramen soup. Both are light yet filling enough to sustain you until the festivites begin. Have them with crackers or Oysterettes. You could also have cheese such as Brie as a side This will give you some protein . This way you can nibble through the evening, having eaten something relatively substantial.
Another good idea is just a plain sandwich. Stick with a simple roast beef, chicken or turkey on white or whole wheat bread. If you want just add butter or mayo for some more taste. Some nutritionists recommend peanut butter which again is good. You can make a sandwich or have it with celery , bread sticks or on crackers . A healthy pre party snack are apple slices smeared with peanut butter.Another idea is eating a small fresh salad with a low calorie dressing or just fresh veggies with a dip. These are both good and light. Cut up apples and pears also are perfect foods to snack on as well. Again have with a light tea, gingerale or even water.
Eating late at a party is no big deal if you've already had something at your normal dinner time. Don't go overboard.Something light and filling with do the trick before tackling all those platters of goodies.
Monday, December 12, 2011
Budget Foodie Gifts
Last week I covered both high and mid priced foodie gifts. Today it's going to be all about completely affordable presents for your favorite food lover. The best part of this is that you can create your own or even just go to your local supermarket. Even better is that you can come up with a wide variety that suits every taste and passion.
Themed food baskets are always fun to give and receive.Your local grocery stores can make them up for you whether they 're cookies and brownies or fruits. However you can be equally creative as well. Buy baskets at your local craft or dollar store and start piling in all the good stuff. Soup lovers may appreciate the colorfully packaged bags of dry soup ingredients along with a variety of crackers such as Oysterettes and Ritz. You can even add bowls and spoons too. A variation of this is with chili. Create a basket full of different chilis along with cans of different beans. Toss in a bottle of water for some laughs too. A pasta lover could have a goodie basket with both regular and whole wheat pastas along with fancy jarred sauces. Toss in some inexpensive pasta tongs and some cheese to give it some polish
For sweets lovers think about holiday baking or even candy making. You can come up with some lovely cookie trays, interspersed with candy canes and Hershey's holiday wrapped kisses.Luckily even packaged cookie mixes can be turned into a variety of different treats. Chocolate chips can be dipped in chocolate and simple sugar cookies can be turned into snickerdoodles or almond twists. A fresh made batch of fudge or haystacks, coconut mounds are another present worth thinking about giving as are chocolate dipped pretzel rods. Another easy treat is chocolate bark. Just melt either white, dark, or milk chocolate chips , add nuts and other candies such as M&M's, peppermint shards and toffee. Let set and then break into pieces.Put into a festive tin or on a tray.
You can still give a lovely foodie gift for pennies. All it takes is creativity to come up with baskets or freshly made treats. These will make any food lover smile .
Themed food baskets are always fun to give and receive.Your local grocery stores can make them up for you whether they 're cookies and brownies or fruits. However you can be equally creative as well. Buy baskets at your local craft or dollar store and start piling in all the good stuff. Soup lovers may appreciate the colorfully packaged bags of dry soup ingredients along with a variety of crackers such as Oysterettes and Ritz. You can even add bowls and spoons too. A variation of this is with chili. Create a basket full of different chilis along with cans of different beans. Toss in a bottle of water for some laughs too. A pasta lover could have a goodie basket with both regular and whole wheat pastas along with fancy jarred sauces. Toss in some inexpensive pasta tongs and some cheese to give it some polish
For sweets lovers think about holiday baking or even candy making. You can come up with some lovely cookie trays, interspersed with candy canes and Hershey's holiday wrapped kisses.Luckily even packaged cookie mixes can be turned into a variety of different treats. Chocolate chips can be dipped in chocolate and simple sugar cookies can be turned into snickerdoodles or almond twists. A fresh made batch of fudge or haystacks, coconut mounds are another present worth thinking about giving as are chocolate dipped pretzel rods. Another easy treat is chocolate bark. Just melt either white, dark, or milk chocolate chips , add nuts and other candies such as M&M's, peppermint shards and toffee. Let set and then break into pieces.Put into a festive tin or on a tray.
You can still give a lovely foodie gift for pennies. All it takes is creativity to come up with baskets or freshly made treats. These will make any food lover smile .
Saturday, December 10, 2011
Holiday Nibble Time
These next two weeks are going to be filled with all sorts of parties from tree trimming to at home office gatherings. It's the time of the year to dust off all those hors d' oeuvre recipes and pick out what works. After all, a full blown sit down dinner is a bit too fusty for all that mingling. The best bet is to serve trays of nibbles, first savory and then sweet with coffee and liqueurs afterwards.
Savory appetizers are easy to serve and to make. They also go great with everything from non alcoholic punches and sodas to champagne. One of the easiest is bruschetta . This is just simply toasted rounds of sliced Italian and/or French breads with a scoop of chopped tomatoes , olive oil and spices. You can vary the recipe by placing slices of Italian cold cuts such as Genoa salami or soppressata under the tomatoes. For healthier fair try inch long celery bits stuffed with a mix of cream cheese and chopped hard boiled egg. These are tasty and fun without being oh so decadent.Another idea is getting trays of frozen nibbles. There are some great ones out there,especially from Target's Archer Farms brands. Try crab or chicken puffs which are easy to dip and easy to maneuver. Themed savories such as Japanese or Mexican also make for fun eating.
Nibbles aren't only relegated to the salty and savory. There's nothing like ending the evening with tiny bites of sweetness. A fun ender is stuffed dates. These are easy to make, with stuffing pitted dates with either creamy or chunky peanut butter and then rolling in granulated sugar. You can also make mini brittles which is forming small clusters or hills of nuts and then pouring a heated sugar syrup ove r them. Spiced nuts are also good. All it takes are any nut of choice and then dipping them in egg white. Later roll in a mix of cinnamon and sugar or for more zip and zing nutmeg and mace . Bake for twenty minutes for 25 minutes. Mini tartlets or galettes are a great dessert. These can be made with biscuit dough cut in small squares and filled with pie filling. Of course there are the traditional cookies and bars too. If you're serving these , then vary it with a melange of shortbreads, bars, sugar cookies and chocolate chips. You can add some sophisticated types such as madeleines and macarons.
This is the time for fun eating and fun parties. Try a night of nibbles to satisfy guests . Nothing beats a bize size treats to get a gathering going!
Savory appetizers are easy to serve and to make. They also go great with everything from non alcoholic punches and sodas to champagne. One of the easiest is bruschetta . This is just simply toasted rounds of sliced Italian and/or French breads with a scoop of chopped tomatoes , olive oil and spices. You can vary the recipe by placing slices of Italian cold cuts such as Genoa salami or soppressata under the tomatoes. For healthier fair try inch long celery bits stuffed with a mix of cream cheese and chopped hard boiled egg. These are tasty and fun without being oh so decadent.Another idea is getting trays of frozen nibbles. There are some great ones out there,especially from Target's Archer Farms brands. Try crab or chicken puffs which are easy to dip and easy to maneuver. Themed savories such as Japanese or Mexican also make for fun eating.
Nibbles aren't only relegated to the salty and savory. There's nothing like ending the evening with tiny bites of sweetness. A fun ender is stuffed dates. These are easy to make, with stuffing pitted dates with either creamy or chunky peanut butter and then rolling in granulated sugar. You can also make mini brittles which is forming small clusters or hills of nuts and then pouring a heated sugar syrup ove r them. Spiced nuts are also good. All it takes are any nut of choice and then dipping them in egg white. Later roll in a mix of cinnamon and sugar or for more zip and zing nutmeg and mace . Bake for twenty minutes for 25 minutes. Mini tartlets or galettes are a great dessert. These can be made with biscuit dough cut in small squares and filled with pie filling. Of course there are the traditional cookies and bars too. If you're serving these , then vary it with a melange of shortbreads, bars, sugar cookies and chocolate chips. You can add some sophisticated types such as madeleines and macarons.
This is the time for fun eating and fun parties. Try a night of nibbles to satisfy guests . Nothing beats a bize size treats to get a gathering going!
Friday, December 9, 2011
The Elegant Algonquin Hotel
New York City at holiday time is magical. There are the Broadway lights sparkling against a winter's dark night. There's Bryant Park, agog with shoppers and skaters. 30 Rock has the magnificent tree and more skaters. Then there's the classic Algonquin Hotel, one of the city's most famous and home to literary legends.It also has one of the best dining rooms as well.
I got the chance to eat at this marvelous Beaux Arts style hotel built in 1902 and home to the famed Round Table. This was the place where famed writers such as Dorothy Parker , Alexander Woolcott, Harpo Marx and Robert Benchley spent every Wednesday exchanging sharp words over good foods and drinks. The Round Table is still there and I was privileged to eat at it . The food is just classy and elegant. No trendy dishes or wild creations. I ordered off their vegetarian menu and received portabello mushrooms in a balsamic reduction along with a vegetable Napoleon (layered veggies interspersed with mozzarella cheese). There is also a delicious penne with asparagus that is heavenly and worth trying too.
Since the hotel is only a couple of blocks away from the Theater District and Times Square, there is a prix fix theater dinner. Several of my guests ordered from it and were not disappointed. Soup du jour and Caesar salad were served in elegant bowls and plates followed by such dishes as linguine with shrimp and a fabulous crunchy chicken scallopini. Others had the pepper crusted salmon filet with ricotta gnocchis. There was an apple galette and decadent three chocolate mousse for dessert. The real stars were the cocktails, again elegant, celebrating the hotel's history (and the hotel cat Mathilda) . These were the most expensive starting at 20 dollars however the glasses that they are served in are huge.
If you're in New York for the holidays, stop at this famed hotel for at least a drink . It's like going back to a more elegant time where cocktails were had along with witty bon mots. What a perfect Christmas present for literary buffs and foodies together.
I got the chance to eat at this marvelous Beaux Arts style hotel built in 1902 and home to the famed Round Table. This was the place where famed writers such as Dorothy Parker , Alexander Woolcott, Harpo Marx and Robert Benchley spent every Wednesday exchanging sharp words over good foods and drinks. The Round Table is still there and I was privileged to eat at it . The food is just classy and elegant. No trendy dishes or wild creations. I ordered off their vegetarian menu and received portabello mushrooms in a balsamic reduction along with a vegetable Napoleon (layered veggies interspersed with mozzarella cheese). There is also a delicious penne with asparagus that is heavenly and worth trying too.
Since the hotel is only a couple of blocks away from the Theater District and Times Square, there is a prix fix theater dinner. Several of my guests ordered from it and were not disappointed. Soup du jour and Caesar salad were served in elegant bowls and plates followed by such dishes as linguine with shrimp and a fabulous crunchy chicken scallopini. Others had the pepper crusted salmon filet with ricotta gnocchis. There was an apple galette and decadent three chocolate mousse for dessert. The real stars were the cocktails, again elegant, celebrating the hotel's history (and the hotel cat Mathilda) . These were the most expensive starting at 20 dollars however the glasses that they are served in are huge.
If you're in New York for the holidays, stop at this famed hotel for at least a drink . It's like going back to a more elegant time where cocktails were had along with witty bon mots. What a perfect Christmas present for literary buffs and foodies together.
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