Holiday parties call for hearty ,traditional drinks .Nothing fills the bill than both grogs and egg nogs. These crowd pleasers will satisfy any body, and go great with nibbles and even desserts. These are also simple to make up and can be whipped up as the gathering is just starting.
Grog is an old traditional beverage, going back to 1740 when British sailors mixed weak beer and rum. it later evolved into a punch that can be served both hot or cold and made with lemon juice, lime juice and cinnamon and sugar. Rum is the main ingredient. A modern recipe can be made with dark rum, brown sugar and orange along with lime juice to cut the sweetness. Hot water is added to heat the drink up. This may not be to everyone's taste so think about making a cold , punch like one. This is when club soda is subbed in for the water and grapefruit juice for lime. Three different rums are added to the mix to liven it up and give the grog a richer, more layered taste.
Egg nog is about one of the most traditional Christmas drinks that can be served.It's a descendant of posset, a medieval drink made from hot milk.It hit its' stride in the 1700s when it was called Egg flip so named because the drink was tossed from cup to cup to be mixed. The modern name comes from egg grog which got mangled into egg nog.It is an easy recipe, made with rum, cream along with raw eggs and nut megs. Many people have qualms about using uncooked eggs and if you feel that way then cook them.Cook them in a small saucepan with sugar and a of slat over the lowest possible heat . Slowly whisk in the milk . This should take 25 to 30 minutes and then strain through a cheese cloth to get rid of any cooked egg bits. Add the rum and cream.of course you could also get the store bought version (which is pasteurized) and add your own rum for any easy party drink.It can be served with savory foods but is best with plain butter cookies or cake.
This holiday season, liven up any party with nog ,grog or both. They are traditional drinks that fit in well with any modern get together. Try them for some serious good fun and flavor.
Monday, December 9, 2013
Saturday, December 7, 2013
A Tasty Tree Trimming Party
Tree trimming parties are always fun get togethers.It's a chance to not only spread some joy decorating your Douglas fir , it's also a time to set out some tasty party food. Since this is not a formal Christmas party, you can easily make comfort food that everyone can enjoy.Even some of the decorations can be a part of the party fare too!
One of the best tree trimming get together dishes is chili.It's easily made and easily eaten. You can make all sorts of varieties from vegan to beef.Also the heat can be varied from a pleasantly mild one that's more tomato sauce based to a fiery jalapeno one. Serve with either squares of fresh made or store bought cornbread or with rice or polenta. Individual meat loaves are another good choice. These can be made in muffin tins and served with Tater Tots, or mashed potatoes. Have plenty of gravy on hand too. Many tree trimming parties have pizza as the main course. Try mini homemade ones with different toppings that your helpers can pick out for their own pies .
If this is too much, then go the nibble route.Even the popcorn that will be strung on the branches can be a part of the munching. Make a good amount for garlands and a good amount for everyone else too. Sprinkle on Parmesan or hot pepper flakes along with the usual butter and sea salt. For something more substantial think chicken wings or nuggets.If you feel ambitious then you can easily make baked fried chicken for everyone . Have dipping sauces such as a tangy teriyaki to a creamy ranch to suit everyone's tastes.Of course, finish up with mugs of hot cocoa or flavored coffee and some holiday cookies and treats. If you feel up to it bake them, if not any store or bakery has very pretty trays you can buy.,
Nothing beats a tree trimming party.It's a chance to have fun and catch up with friends and family. Make it even more so with tasty savory and sweet dishes. These will keep your helpers happy and as festive as a string of lights !
One of the best tree trimming get together dishes is chili.It's easily made and easily eaten. You can make all sorts of varieties from vegan to beef.Also the heat can be varied from a pleasantly mild one that's more tomato sauce based to a fiery jalapeno one. Serve with either squares of fresh made or store bought cornbread or with rice or polenta. Individual meat loaves are another good choice. These can be made in muffin tins and served with Tater Tots, or mashed potatoes. Have plenty of gravy on hand too. Many tree trimming parties have pizza as the main course. Try mini homemade ones with different toppings that your helpers can pick out for their own pies .
If this is too much, then go the nibble route.Even the popcorn that will be strung on the branches can be a part of the munching. Make a good amount for garlands and a good amount for everyone else too. Sprinkle on Parmesan or hot pepper flakes along with the usual butter and sea salt. For something more substantial think chicken wings or nuggets.If you feel ambitious then you can easily make baked fried chicken for everyone . Have dipping sauces such as a tangy teriyaki to a creamy ranch to suit everyone's tastes.Of course, finish up with mugs of hot cocoa or flavored coffee and some holiday cookies and treats. If you feel up to it bake them, if not any store or bakery has very pretty trays you can buy.,
Nothing beats a tree trimming party.It's a chance to have fun and catch up with friends and family. Make it even more so with tasty savory and sweet dishes. These will keep your helpers happy and as festive as a string of lights !
Friday, December 6, 2013
Elegant Holiday Plating
Nothing offsets a meal more than how it's plated. It elevates the dish, giving it a rarefied status. Even the most ordinary of foods looks like pure gold whenthey're presented in an elegant fashion.Plating is a great idea for holiday parties and dinners,giving guests a special "wow" factor.
It was the subject and also a pictorial in Wednesday's New York Times Dining section.Dining regular , Jeff Gordnier , had presented an interesting representation from various New York and its' boroughs restaurants. Perhaps the classiest is Elm in the trendy Williamsburg section of Brooklyn. Chef Paul Liebrandt makes squab lollipops surrounded by small dabs of greens.It's refreshing and puts diners in mind of Spring and Summer. This is a great idea for holiday hors d' oeuvres with maybe lamb pops surrounded by thimblefuls of collard greens or salsa verde.WD-50 chef, the famed Wylie Dufresne layers literally curds and whey over duck slices to create a unique dish.
Any home chef could copy these ideas. Instead of just a heap of mashed potatoes think three small rounded teaspoons with a drizzle of gravy accompanying slices of beef. Filet mignon can be made even more elegant with a line of anchovy paste or caviar drawn on top. Salad can be served as a decoration with a halved grape tomato surrounded by a small wreath of baby greens. Of course you can also go old school with plating as Chef Joey Campanero of The Little Owl did . He serves a pork chop upon a bed of dandelion greens It's given a homey feel with a pool of gravy underneath and a heaping side of whipped spuds. Doing this showcases the pork chop but also gives it a more homey , inviting feel to it.
Not only must holiday dishes be tasty ,they should also be presented in an interesting and elegant fashion.Plating can do this. Create a beautiful meal . Use your food as the colorful ingredients to make a masterpiece .
It was the subject and also a pictorial in Wednesday's New York Times Dining section.Dining regular , Jeff Gordnier , had presented an interesting representation from various New York and its' boroughs restaurants. Perhaps the classiest is Elm in the trendy Williamsburg section of Brooklyn. Chef Paul Liebrandt makes squab lollipops surrounded by small dabs of greens.It's refreshing and puts diners in mind of Spring and Summer. This is a great idea for holiday hors d' oeuvres with maybe lamb pops surrounded by thimblefuls of collard greens or salsa verde.WD-50 chef, the famed Wylie Dufresne layers literally curds and whey over duck slices to create a unique dish.
Any home chef could copy these ideas. Instead of just a heap of mashed potatoes think three small rounded teaspoons with a drizzle of gravy accompanying slices of beef. Filet mignon can be made even more elegant with a line of anchovy paste or caviar drawn on top. Salad can be served as a decoration with a halved grape tomato surrounded by a small wreath of baby greens. Of course you can also go old school with plating as Chef Joey Campanero of The Little Owl did . He serves a pork chop upon a bed of dandelion greens It's given a homey feel with a pool of gravy underneath and a heaping side of whipped spuds. Doing this showcases the pork chop but also gives it a more homey , inviting feel to it.
Not only must holiday dishes be tasty ,they should also be presented in an interesting and elegant fashion.Plating can do this. Create a beautiful meal . Use your food as the colorful ingredients to make a masterpiece .
Thursday, December 5, 2013
Holiday Treats With Zing
The holidays bring out the the candy maker in all of us. Nothing beats homemade truffles or bark. What's neat now is that candy makers have a whole range of ingredients to use, both classic and novel.Hand wrought goodies now take on a special zing and zest which makes them memorable!
Melissa Clark explored this in her A Good Appetite column in yesterday's New York Times Wednesday Dining section. However these aren't her recipes but readers' ones that have been sent.They're both unusual and tasty perfect presents for any foodie.One reader, Tom Flagon contributes his chocolate bark. It's a sophisticated turn on the tradition which has either nuts, crushed peppermint candy or pretzels.His has a bursts of color with pomegranate seeds while buried within the dark chocolate is the zing of candied ginger. Ms. Clark recommends eating it right after giving because the seeds will"weep" causing moisture to come in and ruin the chocolate. if you want you can sub in more traditional raisins or even sour cherries for bite.
There is a spin on the classic but oh so sweet praline recipe. This one comes from Elizabeth Choinski from the heart of praline country, Oxford Mississippi, Hers has the usual butter and pecan but also the smokier spices of ginger,cinnamon and cloves.They still have a creaminess but also an aromatic quality too. I would also vary it by nixing the spices and adding freshly ground white or black pepper for some flavor burst . Cory Balazowich of North Canton, Ohio gives is his cranberry cordial recipe. This is a take on the cherry cordial.The cranberries give it a nice tartness which works well with its' other ingredients of vodka and the lemon or orange zest. Serve it with vanilla ice cream for a lush holiday dessert.
Nothing beats homemade holiday candies and sweets . Amp them up a bit by combining unusual and classic ingredients to create one of a kind treats. It's an exciting and fun departure from traditional fare.
Melissa Clark explored this in her A Good Appetite column in yesterday's New York Times Wednesday Dining section. However these aren't her recipes but readers' ones that have been sent.They're both unusual and tasty perfect presents for any foodie.One reader, Tom Flagon contributes his chocolate bark. It's a sophisticated turn on the tradition which has either nuts, crushed peppermint candy or pretzels.His has a bursts of color with pomegranate seeds while buried within the dark chocolate is the zing of candied ginger. Ms. Clark recommends eating it right after giving because the seeds will"weep" causing moisture to come in and ruin the chocolate. if you want you can sub in more traditional raisins or even sour cherries for bite.
There is a spin on the classic but oh so sweet praline recipe. This one comes from Elizabeth Choinski from the heart of praline country, Oxford Mississippi, Hers has the usual butter and pecan but also the smokier spices of ginger,cinnamon and cloves.They still have a creaminess but also an aromatic quality too. I would also vary it by nixing the spices and adding freshly ground white or black pepper for some flavor burst . Cory Balazowich of North Canton, Ohio gives is his cranberry cordial recipe. This is a take on the cherry cordial.The cranberries give it a nice tartness which works well with its' other ingredients of vodka and the lemon or orange zest. Serve it with vanilla ice cream for a lush holiday dessert.
Nothing beats homemade holiday candies and sweets . Amp them up a bit by combining unusual and classic ingredients to create one of a kind treats. It's an exciting and fun departure from traditional fare.
Wednesday, December 4, 2013
The Times Holiday Gift Guide
Gift giving for your favorite foodie (or yourself) can either be an easy or a hard ordeal.Today's New York Times Dining sectron solves that. Their gift giving guide is extensive with some really neat and practical ideas for everyone. Luckily there are so many different gadgets and treats out there that any foodie can be easily pleased on Christmas Day.
Cookbooks and cooking magazines are always appreciated gifts. One cool cookbook is Balaboosta(which means perfect housewife in Yiddish) and is from the restaurant of the same name.It has recipes for sufganiyot,Israeli doughnuts and shakshuka, eggs poached in tomato sauce and chili peppers. A subscription to the biannual Gather Journal and the quadri annual Modern Farmer can show cooks how to cook field to table for more natural eating. Foodies can rejoice at the gifts of food such as Sicilian Anchovy and Caper spread from nudo italia. This is perfect for spreading on filet mignon or roasted peppers. Chocolate buffs will go made for Chocolate Treasures that are filled with everything from Sichuan peppers to raspberry and passionfruit.
Practical kitchen gear and gadgets are also mentioned in this extensive gift guide. Open classic and beautiful gift is a wooden salad bowl from Holland Bowl Mill of Holland , Michigan. This simple bowl comes in red oak, cherry walnut and beech woods.Miyako Cereamics kitchen knives are perfect for those home cooks who love to dice and pare. For true luxury, think about giving your favorite chef or even yourself the French made Atelier de Cuivre cookware.These are copper pots with silver plated interiors and cast iron handles. Gadget lovers will swoon over Quirky's Pluck a truly innovative kitchen gizmo that helps separate yolks from whites.Crate and Barrel's cocktail spoons are the perfect present for those hosts with the mosts.
The New York Times Dining section gift giving guide is an excellent map for navigating shopping for your favorite foodie. You can find anything , form food to cookbooks, from gagets to classic cookware in it. Have it it with you whether you're in the mall or at your laptop.
Cookbooks and cooking magazines are always appreciated gifts. One cool cookbook is Balaboosta(which means perfect housewife in Yiddish) and is from the restaurant of the same name.It has recipes for sufganiyot,Israeli doughnuts and shakshuka, eggs poached in tomato sauce and chili peppers. A subscription to the biannual Gather Journal and the quadri annual Modern Farmer can show cooks how to cook field to table for more natural eating. Foodies can rejoice at the gifts of food such as Sicilian Anchovy and Caper spread from nudo italia. This is perfect for spreading on filet mignon or roasted peppers. Chocolate buffs will go made for Chocolate Treasures that are filled with everything from Sichuan peppers to raspberry and passionfruit.
Practical kitchen gear and gadgets are also mentioned in this extensive gift guide. Open classic and beautiful gift is a wooden salad bowl from Holland Bowl Mill of Holland , Michigan. This simple bowl comes in red oak, cherry walnut and beech woods.Miyako Cereamics kitchen knives are perfect for those home cooks who love to dice and pare. For true luxury, think about giving your favorite chef or even yourself the French made Atelier de Cuivre cookware.These are copper pots with silver plated interiors and cast iron handles. Gadget lovers will swoon over Quirky's Pluck a truly innovative kitchen gizmo that helps separate yolks from whites.Crate and Barrel's cocktail spoons are the perfect present for those hosts with the mosts.
The New York Times Dining section gift giving guide is an excellent map for navigating shopping for your favorite foodie. You can find anything , form food to cookbooks, from gagets to classic cookware in it. Have it it with you whether you're in the mall or at your laptop.
Tuesday, December 3, 2013
Your Holiday Liquor Cabinet
Even though it's early December it's never too soon to stock up on holiday libations. We tend to focus on the foods of the season as opposed to the drinks which means it's a quick run to the local liquor store on the night of any holiday celebration . Be ready and fully stocked for your gatherings .
By now most hosts and hostesses have a good idea of what type of get together they'll be having. If
it's a formal sit down dinner with the boss and coworkers then think about getting a case of good wine.It's always impressive to have a bottle of one of the best to offset a good roast or capon. Think about buying the organic kind whether it be white or red. They're made with grapes that haven't been sprayed with any pesticides or chemicals. They also contain no allergy causing sulphides either.If you're serving one particular meat such as beef or pork, you may want to have a variety of different reds to suit your guests tastes.
Of course nothing beats an at home cocktail party, complete with a variety of different mixed drinks. . Go out and buy the staples the usual, whiskey, ryes and gins along with some of the flavored vodkas. For this last you can try a taste test to see what vodka flavor works (there are so many of them these days with flavors running from cotton candy to blueberry). If you're planning on making punch or egg nog then stock up on a few bottles of rum. Also if you have a few wine drinkers in the crowd then buy a mix of Cabernets and Merlots . If there's any toasting to be done then get that crate of champagne. Also some people may just prefer it or a sparkling wine as opposed to any mixed cocktail so have a few extra single bottles somewhere so that you don't run out.,
It's time to start shopping - for alcohol. Before the parties and dinners start make sure your wine cellar orliquor cabinet is fully stocked. Nothing ruins a gathering more than running out of the bubbly or closing the bar.
By now most hosts and hostesses have a good idea of what type of get together they'll be having. If
it's a formal sit down dinner with the boss and coworkers then think about getting a case of good wine.It's always impressive to have a bottle of one of the best to offset a good roast or capon. Think about buying the organic kind whether it be white or red. They're made with grapes that haven't been sprayed with any pesticides or chemicals. They also contain no allergy causing sulphides either.If you're serving one particular meat such as beef or pork, you may want to have a variety of different reds to suit your guests tastes.
Of course nothing beats an at home cocktail party, complete with a variety of different mixed drinks. . Go out and buy the staples the usual, whiskey, ryes and gins along with some of the flavored vodkas. For this last you can try a taste test to see what vodka flavor works (there are so many of them these days with flavors running from cotton candy to blueberry). If you're planning on making punch or egg nog then stock up on a few bottles of rum. Also if you have a few wine drinkers in the crowd then buy a mix of Cabernets and Merlots . If there's any toasting to be done then get that crate of champagne. Also some people may just prefer it or a sparkling wine as opposed to any mixed cocktail so have a few extra single bottles somewhere so that you don't run out.,
It's time to start shopping - for alcohol. Before the parties and dinners start make sure your wine cellar orliquor cabinet is fully stocked. Nothing ruins a gathering more than running out of the bubbly or closing the bar.
Monday, December 2, 2013
Add Spice To A Cold Night
There's a nip in the air nowadays. It leaves us shivering and wanting something hot.Why not bring heat to the dinner table in the form of different spicy dishes?They could be classics revved up or exotic fare peppered with different blends of spices. It makes for an interesting and delicious chill chaser.
One of the most classic spicy dishes is chili. This can be tailored to everyone's tastes. You can create a mild one with just some cumin and cayenne pepper. For more fire , add spicy sausages and jalapeno chilis.Ancho chilis can also spike it to another level. Another way of creating a tongue toasting dish is creating the chili the night before and letting the fire from all the spices kick in.Make a huge batch and then freeze some for easy future meals during the busy Christmas season. Another spicy dish that can be made in huge amounts and frozen is arrabiata or translated "angry" sauce. This is a classic Southern Italian one that goes great with any kind of pasta from penne to angel hair. Its' heat comes from the addition of crushed red pepper flakes to any tomato sauce. You can also add the pepper to meatballs too for more bite.
Indian food is know for its' variety of spices and dinners.Curry is always a crowd pleaser and can be made with traditional blends of cayenne, curry spice itself along with cinnamon and paprika.For true flavor try dahl. This is a mixture of fresh ginger, jalapeno and lentils mixed with tomatoes and served with naan bread.Another cuisine known for its' heat is the Chinese Sichuan. Located in the center of the country, the region is famous for its' varieties of fiery peppercorns. Try making spicy dumplings spiked with them or better yet a peppery chicken or beef dish.The cuisine is big in chilis too and these figure prominently in a boiled beef with hot sauce.This last is so hot that the recipe does come with a warning.
As the temps drop ,it's time to create dishes that warm the heart and body. Try a fiery chili or a spicy Sichuan dumpling to shake off that cold. It's and fun and tasty way to get toasty.
One of the most classic spicy dishes is chili. This can be tailored to everyone's tastes. You can create a mild one with just some cumin and cayenne pepper. For more fire , add spicy sausages and jalapeno chilis.Ancho chilis can also spike it to another level. Another way of creating a tongue toasting dish is creating the chili the night before and letting the fire from all the spices kick in.Make a huge batch and then freeze some for easy future meals during the busy Christmas season. Another spicy dish that can be made in huge amounts and frozen is arrabiata or translated "angry" sauce. This is a classic Southern Italian one that goes great with any kind of pasta from penne to angel hair. Its' heat comes from the addition of crushed red pepper flakes to any tomato sauce. You can also add the pepper to meatballs too for more bite.
Indian food is know for its' variety of spices and dinners.Curry is always a crowd pleaser and can be made with traditional blends of cayenne, curry spice itself along with cinnamon and paprika.For true flavor try dahl. This is a mixture of fresh ginger, jalapeno and lentils mixed with tomatoes and served with naan bread.Another cuisine known for its' heat is the Chinese Sichuan. Located in the center of the country, the region is famous for its' varieties of fiery peppercorns. Try making spicy dumplings spiked with them or better yet a peppery chicken or beef dish.The cuisine is big in chilis too and these figure prominently in a boiled beef with hot sauce.This last is so hot that the recipe does come with a warning.
As the temps drop ,it's time to create dishes that warm the heart and body. Try a fiery chili or a spicy Sichuan dumpling to shake off that cold. It's and fun and tasty way to get toasty.
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