What better than heading to an exotic place for the holidays .There are aromas, spice laden and rich, different foods, just waiting to be tried,However you don't have to go around the world for couscous or gravlax. You can have a themed food holiday party, celebrating a country's cuisine. It could reflect your ethnic heritage or be one you're fascinated by. Just make it fun, tasty and different
Of course one of the most exotic is Moroccan cuisine. It's highly spiced, fragrant and different.Treat your guests to couscous, one of Morocco's most famous dishes. This is a Berber dish of steamed semolina with any kind of meat or veggie stew ladled over it.Try a spicy lamb one , seasoned with cinnamon and cardamom and for seafood lovers one with cod. Another dish , perfect for a get together is a tangine, This is a slow cooked savory stew which could also be served with couscous. Luckily tangine can be cooked up in you pressure cooker because it requires four to five hours of slow cooking. Ingredients are a mix of sweet and savory . Dates are cooked with lamb and spices .You can also make a vegan one with tomatoes and carrots or olives and mixed veggies. For more authenticity you can add a heavy sprinkling of almonds on top. Chinese food is another party favorite, however stay away from the ho hum egg rolls and fried rice. Try a Szechuan buffet instead.The dishes are bold and fiery ,thanks to the use of the Szechuan pepper huajiaao.Szechuan hot pot is the perfect party dish. Imagine a big pot of everything from wontons to dumplings to seafood.One of the most delicious is tea smoked duck. This is delicately spiced duck that can be cooked and even smoked in a home wok. It's served in melt in paper thin slices that melt in your mouth.
England may not be the first place you think of for exotic or even exotic food. Yet their Christmas party foods are fun and tasty. Remember all those dinners you've seen on Downton Abbey? You can sort of recreate them for your guests. Roast turkey and ham for guests along with setting up a carving table,If this is too much , then ask your local diner to do all the cooking or roast one meat while a friend or relative can help out by roasting the other. Mini mince pies are always a fun treat as are sausage rolls and Cornish pasties.End the night with a flaming plum pudding, alit with a good dose of brandy. Also give out crackers, those holiday favors that are filled with a paper crown, a prize and a corny joke,Scandanavians know how to throw a tasty holiday get together, Make a plate of kottbullar or the famed Swedish meatballs. These are a yummy mix of veal, pork and beef. Milk soaked bread crumbs are added for body.Gravlax is another treat. This is cured North Atlantic salmon that s brined in sugar , salt and dill.It's served on rye toast rounds which can be buttered. Have it with the fiery Aquavit for a holiday toast. Finish with the tradition of seven cookies, including a take on the holiday ginger snap , the heart shaped Peperkakor
Travel the world for your holiday party. Enjoy the fiery cuisine of the Szechuan provence or the sultry spices of Morocco.Nibble mince pies from England or gingerbread cookies from Sweden. It's a fun way to celebrate the season with a culinary tour.
Saturday, December 13, 2014
Friday, December 12, 2014
Holiday Classics
Holiday classics this time of year may include Frosty and Rudolph but they also include chestnuts and Jello.
Jello???? Yes, it and so many other basics are the start of many a holiday dish. They're also comfort food and what's a holiday without that.
Chestnuts roasting on an open fire is a classic, in particularly a New York one.They're everywhere in Manhattan The tradition started centuries ago on London and Parisian streets as well. You can roast them at home. using a perforated metal pie plate for stovetop cooking. Cut an X on the tops to release steam or they'll explode. Their taste is sweetly intense so you really don't need any seasonings. They're a nice accompaniment to popcorn at a tree trimming party.as for popcorn itself, nothing beats the old fashioned way on the stove in a sturdy pot.Use 1/3 cup cooking oil or coconut oil to 1/2 cup of kernels. The pot should be warmed before the oil is even added. It should be shaken every now and them so each kernel is evenly coated in oil. Butter is always recommended for that old fashioned movie theater taste. .Melt it right after the popcorn is popped , preferably in the same pot where you cooked the popcorn. For caramel use butter , again, brown sugar, corn syrup and salt to start with Baking soda and a touch of vanilla finish it off . Pour over the popcorn until every kernel is coated , cool and then munch.
As for Jello, it's really is a holiday classic. You can do a cheesy fun dessert with red and green cubes . Serve with Cool whip dusted with gold and silver sanding sugar for a sparkly spin.Surprisingly it can also be made into sophisticated sweets for elegant holiday parties.TRy a light and airy Key Lime Cloud Square which is a combo of lime Jello, cream cheese and CoolWhip. It's a perfect end if you're having a chicken and champagne dinner party.A fun and creative dessert are Jello stained glass bars which require four flavors of it along with a mix of plain gelatin and condensed milk. There's no baking with this which makes it super easy to make, Jello salads are the holiday buffer must have and actually standard.Try them with any kind of fruit as a sweet side to casseroles. Miracle Whip and Philadelphia Cream cheese are also holiday classics, being used in everything from crab spread to cheesecake,You can make yummy salads using leftover holiday roasts and Miracle Whip.
This is the season for holiday classics. It could be a plate of steamed chestnuts roasted on an open fire or a Jello salad. Either way, they are the perfect comfort foods for the holidays, full of memories and taste.
Jello???? Yes, it and so many other basics are the start of many a holiday dish. They're also comfort food and what's a holiday without that.
Chestnuts roasting on an open fire is a classic, in particularly a New York one.They're everywhere in Manhattan The tradition started centuries ago on London and Parisian streets as well. You can roast them at home. using a perforated metal pie plate for stovetop cooking. Cut an X on the tops to release steam or they'll explode. Their taste is sweetly intense so you really don't need any seasonings. They're a nice accompaniment to popcorn at a tree trimming party.as for popcorn itself, nothing beats the old fashioned way on the stove in a sturdy pot.Use 1/3 cup cooking oil or coconut oil to 1/2 cup of kernels. The pot should be warmed before the oil is even added. It should be shaken every now and them so each kernel is evenly coated in oil. Butter is always recommended for that old fashioned movie theater taste. .Melt it right after the popcorn is popped , preferably in the same pot where you cooked the popcorn. For caramel use butter , again, brown sugar, corn syrup and salt to start with Baking soda and a touch of vanilla finish it off . Pour over the popcorn until every kernel is coated , cool and then munch.
As for Jello, it's really is a holiday classic. You can do a cheesy fun dessert with red and green cubes . Serve with Cool whip dusted with gold and silver sanding sugar for a sparkly spin.Surprisingly it can also be made into sophisticated sweets for elegant holiday parties.TRy a light and airy Key Lime Cloud Square which is a combo of lime Jello, cream cheese and CoolWhip. It's a perfect end if you're having a chicken and champagne dinner party.A fun and creative dessert are Jello stained glass bars which require four flavors of it along with a mix of plain gelatin and condensed milk. There's no baking with this which makes it super easy to make, Jello salads are the holiday buffer must have and actually standard.Try them with any kind of fruit as a sweet side to casseroles. Miracle Whip and Philadelphia Cream cheese are also holiday classics, being used in everything from crab spread to cheesecake,You can make yummy salads using leftover holiday roasts and Miracle Whip.
This is the season for holiday classics. It could be a plate of steamed chestnuts roasted on an open fire or a Jello salad. Either way, they are the perfect comfort foods for the holidays, full of memories and taste.
Thursday, December 11, 2014
An Elegant French PartyTreat
The French know how to do Christmas elegantly right. Every aspect of their Noel sparkles with sophistication and taste.This definitely applies to their food and their parties . Champagne is a must as is a luxurious treat, smoked salmon. It's cool and refreshing, much like the Gallic nature itself.
David Tanis also realized this when he wrote about it in yesterday's New York Times Food section. His column, A City Kitchen is dedicated to all things ,lush , expensive and French.Any Yank can create their own version of this .He does suggest caviar although it is expensive to serve at a party where hosts must have copious amounts of it to satisfy guests.The French love a good foie gras too however it's illegal to serve in some states such as California and Illinois. Also it may offend some who consider the foie gras industry as being cruel. There is smoked salmon, pink , shiny, the perfect party meat.It's versatile and goes a long way, Have it on a round of buttered rye or baguette toasts. it's also good on endive leaves as well.
Mr. Tanis offers up a smoked salmon tart for his party guests. Think of it as a sophisticated pizza and it's just as easy to make .His crust is a buttery one sort of like a home baked Ritz, thanks to the addition of a stick of butter (and please use butter when making this as any French chef, home or professional would do).. The base is a horseradish infused crème fraiche and ribbons of salmon are placed on top. To finish it add a mixed sprinkling of chives and tarragon or better yet just dill.Mr. Tanis also suggests using the poor man's caviar orange trout roe or the vermilion salmon caviar.It's actually a milder version of the sturgeon kind and pairs better with the smoked salmon.The drink to have with it - champagne, of course like Vouvray.You can also try a similar Chablis for the wine drinkers in your crowd.
A sophisticated holiday party is always a memorable one. Serve smoked salmon and a chilled champagne to make yours the toast of the season. It''s tres French and tres bien!
David Tanis also realized this when he wrote about it in yesterday's New York Times Food section. His column, A City Kitchen is dedicated to all things ,lush , expensive and French.Any Yank can create their own version of this .He does suggest caviar although it is expensive to serve at a party where hosts must have copious amounts of it to satisfy guests.The French love a good foie gras too however it's illegal to serve in some states such as California and Illinois. Also it may offend some who consider the foie gras industry as being cruel. There is smoked salmon, pink , shiny, the perfect party meat.It's versatile and goes a long way, Have it on a round of buttered rye or baguette toasts. it's also good on endive leaves as well.
Mr. Tanis offers up a smoked salmon tart for his party guests. Think of it as a sophisticated pizza and it's just as easy to make .His crust is a buttery one sort of like a home baked Ritz, thanks to the addition of a stick of butter (and please use butter when making this as any French chef, home or professional would do).. The base is a horseradish infused crème fraiche and ribbons of salmon are placed on top. To finish it add a mixed sprinkling of chives and tarragon or better yet just dill.Mr. Tanis also suggests using the poor man's caviar orange trout roe or the vermilion salmon caviar.It's actually a milder version of the sturgeon kind and pairs better with the smoked salmon.The drink to have with it - champagne, of course like Vouvray.You can also try a similar Chablis for the wine drinkers in your crowd.
A sophisticated holiday party is always a memorable one. Serve smoked salmon and a chilled champagne to make yours the toast of the season. It''s tres French and tres bien!
Wednesday, December 10, 2014
Schmaltz A Classic Returns
Schmaltz, or rendered chicken fat is making a big comeback in private and restaurant kitchens. A new generation of both home and professional chefs are discovering this Old World staple and why not. It's is versatile yes, but also profoundly rich , adding a homey silkiness to everything from roasted vegetables to even challah. It also comes with a surprise , those yummy crispy bits of chicken fat known as gribenes.
It was the subject of an article in today's New York Times Food section.Melissa Clark got the fun job of not only writing about it but tasting and trying dishes made with it. Schmaltz is basically rendered chicken fat, brought to America by Eastern European or Ashkenazi Jews in the late 1800's and early 1900's. The name schmaltz is a Yiddish one and it refers to all rendered poultry skin, such as duck , goose and chicken. It was a staple of schetl living and then it became a huge part of the Jewish American immigrant diet. However as the Ashkenazi become more assimilated , schmaltz took a back seat to the more American Crisco. It also was deemed unhealthy in the Sixties and Seventies. Luckily the Eighties saw the grandchildren and great grandchildren return to traditional recipes and ingredients. Now young chefs use it regularly and there are even schmaltz parties or mixers. even more so, everyone is also embracing gribenes, the chicken version of pork rinds. These are a wonder byproduct that is addictive and just downright tasty.
Anyone can make schmaltz, according to Ms. Clark. Buy a whole chicken and then you can render the fat.The first step is cutting away the chicken skin and fat and placing it in a frying pan with kosher salt and water. Traditionalists will also add half a medium onion well chopped as well which imparts a sweet taste. Rendering does take a long time, Carve out about an hour for cooking. Occasionally toss the skin until it and the onion pieces are a nice deep brown. Now it has to be strained through a sieve. Reserve the schmaltz .If you want the gribenes to be crispier then return to the pan.Schmaltz can be used to fry latkes. which produces a nice , crispy potato pancake but you can also use it for roasting veggies.Ms. Clark does so with Brussels sprouts, and the process makes them crispy and delicious.She also recommends liberally sprinkling gribenes on them for more crunch and flavor. them Of course some love the fat spread on toasted challah with a sprinkle of Kosher salt
Schmaltz is making a big comeback and there is good reason why.It is silky and delicious, earthy and reminiscent of a grandmother's kitchen. It is a flavorful reminder of the past , yet perfect for modern cooking and feasting.
It was the subject of an article in today's New York Times Food section.Melissa Clark got the fun job of not only writing about it but tasting and trying dishes made with it. Schmaltz is basically rendered chicken fat, brought to America by Eastern European or Ashkenazi Jews in the late 1800's and early 1900's. The name schmaltz is a Yiddish one and it refers to all rendered poultry skin, such as duck , goose and chicken. It was a staple of schetl living and then it became a huge part of the Jewish American immigrant diet. However as the Ashkenazi become more assimilated , schmaltz took a back seat to the more American Crisco. It also was deemed unhealthy in the Sixties and Seventies. Luckily the Eighties saw the grandchildren and great grandchildren return to traditional recipes and ingredients. Now young chefs use it regularly and there are even schmaltz parties or mixers. even more so, everyone is also embracing gribenes, the chicken version of pork rinds. These are a wonder byproduct that is addictive and just downright tasty.
Anyone can make schmaltz, according to Ms. Clark. Buy a whole chicken and then you can render the fat.The first step is cutting away the chicken skin and fat and placing it in a frying pan with kosher salt and water. Traditionalists will also add half a medium onion well chopped as well which imparts a sweet taste. Rendering does take a long time, Carve out about an hour for cooking. Occasionally toss the skin until it and the onion pieces are a nice deep brown. Now it has to be strained through a sieve. Reserve the schmaltz .If you want the gribenes to be crispier then return to the pan.Schmaltz can be used to fry latkes. which produces a nice , crispy potato pancake but you can also use it for roasting veggies.Ms. Clark does so with Brussels sprouts, and the process makes them crispy and delicious.She also recommends liberally sprinkling gribenes on them for more crunch and flavor. them Of course some love the fat spread on toasted challah with a sprinkle of Kosher salt
Schmaltz is making a big comeback and there is good reason why.It is silky and delicious, earthy and reminiscent of a grandmother's kitchen. It is a flavorful reminder of the past , yet perfect for modern cooking and feasting.
Tuesday, December 9, 2014
HOmemade Candy That Other Holiday Sweet
Homemade candy gifts are often ridiculed which is silly. Nothing beats homemade fudge or chocolate covered pretzels.It's also more exciting thank just a plate of snickerdoodles or chocolate chips. everyone gets excited over a tin of fresh dipped pretzels or blocks of rocky road fudge.
Candy making is somewhat of an art but the best thing about it is that there are levels of expertise . Any beginner can make a festive pyramid of haystacks. The recipes on these vary but all it takes is a bag of chocolate chips, preferably semi sweet some butter and coconut. Melt the chocolate and butter in the microwave for a minute or two . Add the flaked coconut, You can toast the coconut for extra crunch. Mix together and , using a greased tablespoon drop on a greased cookie sheet. Haystacks can also be made with chow mein noodles and almonds although, to be honest , the coconut kinds taste the best. Chocolate covered pretzels are another fun treat. The easiest to dip are the rods. They're also the less messiest to eat too. You can dip the ends in white, milk and dark chocolate and then roll in green and red sprinkles or blue and white for more fun. You can also do a first dip in caramel for added decadence.
Fudge is one of the most made and most asked for holiday gifts.It does take a knack however novices can do well with easy recipes.One simple one involves the chocolate chips and condensed milk. Just melt in a sauce pan , add some vanilla and walnuts and you can have a yummy fudge gift in seconds. To me fudge isn't fudge with out butter.One good recipe has four tablespoons of butter mixed with sugar and milk. This is the old fashioned creamy type you buy at the Jersey shore.For variation add a few drops of mint extract or orange extract. Walnuts are always the preferred nut to add , but you can also toss in almonds or pecans, For a yummy Rocky Road throw in coconut and mini marshmallows , Be generous with them because this is what makes Rocky Road what it is.Divinity fudge has always been an American classic for the last century,This is made with egg whites instead of chocolate for that snowy white color and is more like a merengue than actual fudge.Christmas Divinity fudge has chopped red and green cherries added to it, but this may be too sweet. Try pecans or walnuts instead.
Nothing beats a tin of homemade candy.It;s always fun and delicious, a perfect holiday gift. whip up a batch for the special people in your life.
Candy making is somewhat of an art but the best thing about it is that there are levels of expertise . Any beginner can make a festive pyramid of haystacks. The recipes on these vary but all it takes is a bag of chocolate chips, preferably semi sweet some butter and coconut. Melt the chocolate and butter in the microwave for a minute or two . Add the flaked coconut, You can toast the coconut for extra crunch. Mix together and , using a greased tablespoon drop on a greased cookie sheet. Haystacks can also be made with chow mein noodles and almonds although, to be honest , the coconut kinds taste the best. Chocolate covered pretzels are another fun treat. The easiest to dip are the rods. They're also the less messiest to eat too. You can dip the ends in white, milk and dark chocolate and then roll in green and red sprinkles or blue and white for more fun. You can also do a first dip in caramel for added decadence.
Fudge is one of the most made and most asked for holiday gifts.It does take a knack however novices can do well with easy recipes.One simple one involves the chocolate chips and condensed milk. Just melt in a sauce pan , add some vanilla and walnuts and you can have a yummy fudge gift in seconds. To me fudge isn't fudge with out butter.One good recipe has four tablespoons of butter mixed with sugar and milk. This is the old fashioned creamy type you buy at the Jersey shore.For variation add a few drops of mint extract or orange extract. Walnuts are always the preferred nut to add , but you can also toss in almonds or pecans, For a yummy Rocky Road throw in coconut and mini marshmallows , Be generous with them because this is what makes Rocky Road what it is.Divinity fudge has always been an American classic for the last century,This is made with egg whites instead of chocolate for that snowy white color and is more like a merengue than actual fudge.Christmas Divinity fudge has chopped red and green cherries added to it, but this may be too sweet. Try pecans or walnuts instead.
Nothing beats a tin of homemade candy.It;s always fun and delicious, a perfect holiday gift. whip up a batch for the special people in your life.
Monday, December 8, 2014
Advent Foods
Advent started on Saturday and it's a preclude to Christmas.With it comes the start of the holiday food season and all the goodies and treats that come with it. There are some interesting dishes as well, with religious origins, , reminding us of the holiness of the season.
One of the most fun items associated with the period is the advent calendar This is a fn way of also counting down the days until Christmas. every day is marked with a small chocolate candy , usually molded in holiday shapes like a wreath , elf or some times toys like a train or a doll.It is also celebrated with a variety of sweets and sweet breads as seen in Germany Austria and German Switzerland.Both Germans and Austrians bake a tasty buttery cookie called a vanillekipferin.This is also an excellent Christmas cookie to make for cookie swaps and tree trimming parties.What makes it's unusual is the ground hazelnuts however you can also use ground almonds or peanuts. Nusseken, mini nut cakes , a delicious blend of hazelnuts , and chocolate on a cake, made with apricot jam. It is usually washed down with a variation of eggnog that has the added kick of vodka
In many of the Orthodox countries such as Greece, Advent is a fasting period starting from November 16 to Christmas Eve. All red meat , poultry and dairy are forbidden. Some areas also forbid eating fish even. It then becomes a period of purification where Greeks eat vegetables and vegetable broths as well as plain breads.Indian Christians also observe Advent. Their culinary traditions reflect their heritage with rice and fruit dishes.They make a cake called vattayappams.Rice powder is mixed with jaggery, a sugary mix of date, cane sugar and palm sap>Raisins are added for decoration.
Advent can be a time of both joy and somberness. The foods and traditions reflectthese. It is a preclude to Christmas and reflects all the festivity and holiness of the season.
One of the most fun items associated with the period is the advent calendar This is a fn way of also counting down the days until Christmas. every day is marked with a small chocolate candy , usually molded in holiday shapes like a wreath , elf or some times toys like a train or a doll.It is also celebrated with a variety of sweets and sweet breads as seen in Germany Austria and German Switzerland.Both Germans and Austrians bake a tasty buttery cookie called a vanillekipferin.This is also an excellent Christmas cookie to make for cookie swaps and tree trimming parties.What makes it's unusual is the ground hazelnuts however you can also use ground almonds or peanuts. Nusseken, mini nut cakes , a delicious blend of hazelnuts , and chocolate on a cake, made with apricot jam. It is usually washed down with a variation of eggnog that has the added kick of vodka
In many of the Orthodox countries such as Greece, Advent is a fasting period starting from November 16 to Christmas Eve. All red meat , poultry and dairy are forbidden. Some areas also forbid eating fish even. It then becomes a period of purification where Greeks eat vegetables and vegetable broths as well as plain breads.Indian Christians also observe Advent. Their culinary traditions reflect their heritage with rice and fruit dishes.They make a cake called vattayappams.Rice powder is mixed with jaggery, a sugary mix of date, cane sugar and palm sap>Raisins are added for decoration.
Advent can be a time of both joy and somberness. The foods and traditions reflectthese. It is a preclude to Christmas and reflects all the festivity and holiness of the season.
Saturday, December 6, 2014
Snacks For Dinner
Let's face it, sometimes you need a fun dinner to end a lousy day . what better than some snack food Nothing is more fun than pizza or nachos and chicken wings certainly can add excitement to a late fall night.Best of all you can make it as healthy -recommended - as you want .It is supposed to be fun, and snacky after all.
One of the easiest snack dinners to make is pizza.You could cheat and order from your favorite pizzeria or pop a frozen one into the oven. Try an English muffin or pita bread based one instead. The sauce could be a jarred premade pizza one or take some fresh sliced plum tomatoes for a kind of margherita. Choose a low salt mozzarella or try a sprinkle of Parmesan. Toppings can be decadent such as traditional pepperoni or load it up with bacon and ham. Veggies such as broccoli and onions are great scattered on top but you can also have a good dollop of anchovies for a real salty treat. Nachos, that late night go to can be made dinner ready by adding pulled chicken or chili beef. Whip up an easy guacamole along having sour cream or if you want it a tad healthier , use plain Greek yogurt. Tacos or taquitos are another fun snacky dinner. You can make them with a variety of different meats, from pork to cod. Also the kids can stuff them silly with guacamole and sour cream.
Kids love sliders as do their folks. Instead of making boring hamburgers, shrink them down and make mini ones. Use ground beef and add chopped onion or even chili powder for some added zing. Use the smaller and squarer Hawaiian rolls because they make for the perfect slider. Pile them up with tomatoes, pickles , gherkins and different kinds of lettuce. Pile on bacon and cheese for a tiny cheeseburger or add some ham and pepperoni for a meat lover's burger. You can also use the Hawaiian rolls for pulled chicken or pulled pork sliders too,Baked mac is always a treat but you can also used the leftovers for fried mac bites. Divide the back mac into bite size pieces and then first dip in flour. The second bath will be in bated egg and the third and final will be bread crumbs or even you want more crunch, Japanese panko crumbs . You can use deep fryer or a skillet to fry them up. Serve plain or with a spicy mustard for added zest.
The days are long and hectic. Put some fun into your evening meals by serving snack food for dinner. It'll bring a smile to everyone's face when they sit down to enjoy supper.
One of the easiest snack dinners to make is pizza.You could cheat and order from your favorite pizzeria or pop a frozen one into the oven. Try an English muffin or pita bread based one instead. The sauce could be a jarred premade pizza one or take some fresh sliced plum tomatoes for a kind of margherita. Choose a low salt mozzarella or try a sprinkle of Parmesan. Toppings can be decadent such as traditional pepperoni or load it up with bacon and ham. Veggies such as broccoli and onions are great scattered on top but you can also have a good dollop of anchovies for a real salty treat. Nachos, that late night go to can be made dinner ready by adding pulled chicken or chili beef. Whip up an easy guacamole along having sour cream or if you want it a tad healthier , use plain Greek yogurt. Tacos or taquitos are another fun snacky dinner. You can make them with a variety of different meats, from pork to cod. Also the kids can stuff them silly with guacamole and sour cream.
Kids love sliders as do their folks. Instead of making boring hamburgers, shrink them down and make mini ones. Use ground beef and add chopped onion or even chili powder for some added zing. Use the smaller and squarer Hawaiian rolls because they make for the perfect slider. Pile them up with tomatoes, pickles , gherkins and different kinds of lettuce. Pile on bacon and cheese for a tiny cheeseburger or add some ham and pepperoni for a meat lover's burger. You can also use the Hawaiian rolls for pulled chicken or pulled pork sliders too,Baked mac is always a treat but you can also used the leftovers for fried mac bites. Divide the back mac into bite size pieces and then first dip in flour. The second bath will be in bated egg and the third and final will be bread crumbs or even you want more crunch, Japanese panko crumbs . You can use deep fryer or a skillet to fry them up. Serve plain or with a spicy mustard for added zest.
The days are long and hectic. Put some fun into your evening meals by serving snack food for dinner. It'll bring a smile to everyone's face when they sit down to enjoy supper.
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