Diwali Treats And Sweets

Right now is the joyous and mystical Indian holiday of Diwalli.It's a time of lights and fireworks , gifts and decorations. It's a time of celebrating light over darkness. It's also a time of feasting on traditional foods and treats. There are many to make over the holiday's five day period.

Diwali is an ancient holiday dating back to the first millennium where the goddess Lakshmi is celebrated along with the bierthday of Dhanvantari, god of health and healing. The festival goes for five days with relationships of all sorts being celebrated. There are lights and fireworks, along with rangoli, colorful patterns made on the ground using, colored rice, wheat or flower petals. as with any holiday there is a variety of different dishes and sweets to celebrate.There is the spicy and saucy butter chicken which involves cooking chicken in a highly spiced tomato almond sauce.Samosas are also popular, especially with holiday guests These are similar to dim sum dumplings and filled with moong dal, a kind of green pea. Since most Indian s are vegan due to their religion such as the Jains and Hindus, many Diwali dishes are meatless. Families and friends can enjoy palak saag paneer, tofus in a rich spinach and curry sauce.it has the traditional spices such as garam masala but also maple syrup for a hint of sweetness and coconut milk. It does have chili powder for heat, perfect for warding off the Northern Hemisphere's autumnal chill. Wives may make a roasted cauliflower with  a mahkala sauce, a rich mélange of onions ,tomatoes and coconut milk. It is served with warmed naan bread,

Sweets are one of the most important traditions of the five day celebration. Special ones are made for husbands and wives along with brothers and sisters. Visitors are always treated to trays of homemade goodiestoo along with special presents..One of the most popular is rasgulla, cheese curd or paneer balls cooked in a sugar syrup. It is also the most traditional and is usually served for the length of the festival.There is also the fried paal vadai, a fried sweetened dal or bean paste.It is then soaked in a jiggery sugar and cardamom syrup. Families may enjoy a fried  naan bread pudding dish called ka meeta that's studded with raisins and almonds or cashews.A delicious dish is papaya burfi, a kind of papaya meets applesauce, which is a perfect sweet after the main dishes' spiciness.. Kids probably munch on sugayan, a kind of fried stuffed dough nut filled with green moong dal and jiggery sugar. Trays of  kaju katli, a buttery cashew paste that's a kind of halvah and cut into decorative diamond shapes (these could actually be made for Christmas too, ) are put out for all to enjoy. Coffee and tea are also put out to sip while enjoying a visit or meal.

Diwali is a true festival of food and fun. The flavors run from fiery to sweet., but all are enjoyable. They are as fun as sparkling as the celebrations themselves.

The Times Thanksgiving Issue

One of the best gifts a cook can receive right now is the New York Times Food section Thanksgiving issue.It has hints, suggestions and recipes for how to have any kind of holiday from turkey centric to total full on vegan. This is a keeper issue, because it has everything to create a good dinner that can be carried from Thanksgiving to the winter holidays.

Everyone has weighed on these pages, from Sam Sifton to Julia Moskin to Melissa Clark with an input about what to drink from the Times wine expert , Eric Asimov.One of the most important articles is the shopping list.Of course home chefs will buy the obvious, the turkey and sweet potatoes, but also butter for pie crusts and rolls along with stock and fresh herbs. There should be also sweets like maple syrup and brown sugar along with  - surprisingly-  sorbet for vegans and as a palate cleanser on the turkey day shopping list .There are also suggestions such as making the stock because t's vital not just in making gravy but also in deglazing pans.Another strong recommendation is cooking ahead of time so there is not a lot of prep time the day of. Of course the last recommendation is dessert. Try baking a few days before, and branch out to include cakes , ice cream mousses and flans to name a few. However if you get a late start , no big deal. They suggest cut up or spatchcock the turkey  so you can have room to roast veggies too. Make the gravy from pan dripping and outsource the pie to the guests.

Vegans are also addressed in this issue. after all they can be the roadblock to having a good Thanksgiving.If you're not serving a turkey , you should be serving something big and attention getting. The issue recommends two large beets or better yet a roasted cauliflower or a platter of stuffed squash.There is a recipe for the last and it combines traditional  Thanksgiving flavors such as cranberries and the sharp surprise of blue cheese. Kale and whole grain bread croutons round out the stuffing . Pecans are added for protein and maple syrup for flavor. A perfect side with this is the wild mushrooms and Brussels sprouts with chestnuts in a kind of hot salad.There's also a mushroom make ahead gravy for those who want to dip their rolls into something.It is seasoned with soy sauce and the faux meaty flavor comes from Portobello mushrooms. Home chefs could also make the rosemary roasted winter squash casserole/It's even an easy bake for inexperienced chefs or novices too.The issue also  recommends stick with your level of expertise. Don't try anything too complicated or over reaching. stick to your comfort zone and run with it.

Please keep or print out the Times Food Thanksgiving issue, This is a great read that can help in creating a memorable Thanksgiving. It is a keeper issue that home chefs can use through out the holiday season.

Know Your Roots

This is the season that root vegies  reign. They are a big part of the holiday menu, especially at Thanksgiving. However many home chefs don't know what to do with them, whether to roast or cream them or try them au gratin. Luckily, root vegetables are versatile for a wide variety of dishes.

What are root vegetables? It's pretty self explanatory, they're the edible roots, usually grown completely below ground. Some like radishes  and turnips have both edible bottoms and tops. The ones that we eat  the most during the colder weather are turnips, parsnips and carrots along with sweet potatoes and yams. A lot of people turn their noses up at the first two. Turnips have always received a bad rap probably because of their bitter flavor. The greens also have the same acrid taste however they're usually cooked with bacon fat to temper the taste. Turnips shouldn't be ignored though, because they're high in Vitamin C - important during the cold and flu season.Try the Scottish dish clapshot, a mix of mashed turnips and potatoes. Carrots are also added  for color.It's a  rich , creamy side thanks to the addition of whole cream and butter.For a less caloric dish  try them roasted. Parsnips are a milder version of turnips. Fry them in butter for a quick side or as a mash with carrots for a colorful spin on mashed veggies. The leftovers can be turned into parsnip puffs, by molding them into balls, then dipping them  in beaten egg first then in crumbs. Fry in olive oil for a crispy fun side or snack.

Sweet potatoes and yams are the stars of the holiday table. Many think they're one in the same however that's far from the truth. Yams are monocot, having one embryonic seed leaf while yams have two.The first is closely related to lilies and grasses while the other is a member of  the morning glory family.The confusion came about when soft sweet potatoes had to be distinguished from the hard ones and were renamed yams. One of the best ways to serve sweet potatoes is roasting them. This methods allows their earthy sweet taste to shine through. Add a sprinkling of sea salt and a pat of butter to them and that's it. You're done. If you want to jazz it up a bit serve it with maple butter, a blend of the syrup with softened butter or even margarine.Yams can be both a side and a dessert. A lot of traditionalists will probably make that uber sugary dish candied yams - which is fine if you want to smother their taste.A better idea is baked yams drizzled with melted butter and dusted with cinnamon or nutmeg.They can also be made into an African style stew as a side or even as a main dish for a tree trimming or Kwanza party. You can also use them in pies and even cupcakes for fun holiday treat.

Root vegetables are important part of holiday cooking. They add color and flavor to a harvest and holiday table. Get acquainted with them and enjoy their earthy flavors and versatility.

Your Pie Your Way

Thanksgiving is only a few weeks away followed by one of the busiest baking seasons of the year. One standard , pie is expected at Thanksgiving with maybe one or two gracing a holiday party buffet..Most home bakers panic at baking one. It's sometimes isn't an easy sweet to make.Not to worry.Pick a pie that suits your expertise and run with it.

Beginner bakers - or those who don't have the time  to go through the whole ordeal of making and rolling out dough can use a pre made pie shell. Keebler and Nabisco both have their own, Keebler has a graham cracker crust one while Nabisco offers an Oreo crumb crust. Both can be used in making simple as  - well - pie  cream pies, using instant pudding as  filling. A vanilla pudding pie , topped with a simple whipped cream is a nice refreshing dessert.Another idea is a butterscotch pie , made with instant pudding is simple  enough for even a tween to make. Jello now has a pumpkin spice pudding that can easily be made into a pie..The Oreo crust almost begs for a wild filling. Try it filled with Hershey's brand dark chocolate or milk chocolate pudding. You can add a few drops of mint flavoring to the dark chocolate for a take on grasshopper pie.A more elegant dessert is a white chocolate pie, topped with either raspberries or cherries. These pudding pies are a snap to make.It's just preparing the pudding with less milk than needed and then poured into the shell. Setting time is only two or three hours . You could even whip up a few for a big holiday get together  or Sunday football party.

Crust pies are a little more labor intensive. If you're still unsure about your baking skills then buy ready  made pie dough. More or less it tastes like the homemade kind.If you do decide to make your own keep a few things in mind. Lard makes for the best rust, giving it a light and flaky texture.This is the crust you use for fruit pies,because the layers absorb the fruits' liquids without becoming soggy.. Cream or custard pies need a crust that has a mealy or granulated  texture.Use butter for this.,Remember that whatever fats used, they have to be  to be super cold for it to blend well with the flour. Most home bakers want to make apple or pumpkin pies for Thanksgiving. Both have relatively complicated fillings. With the first it's all about what type of apples makes the best filling.Look for the Northern spy, the Esopus Spitzenberg or the Pink Lady. Don't go apple hunting  in your local grocery These apples can be found on farms or farmer's markets.  As for pumpkin pie. if you're truly adventurous , you can make it from your Halloween pumpkin . Intermediate bakers should stick with the canned. It makes for a creamier filling with a  firmer texture. You can also moderate the spices put in, adding more nutmeg or cinnamon as you see fit.

It's pie season.Luckily you don't have to stress about it. Make a pie that suits your expertise.it'll result in an excellently made dessert that everyone will rave over.

Puffed With Yummy Goodness

If you want fun eating then make any kind of popover. These are a quick bake and taste delicious with anything sweet or savory. Best of all even the most novice of home chefs can whip them up without any trouble. Making a batch is as easy as gobbling them down.

Popovers are the American cousins to Yorkshire pudding. it was settlers from Maine who brought it over and changed the recipe somewhat.A bit of garlic was added to the batter  along with herbs and, of course the drippings from the roast beef. These were also made with pork drippings, a slight variation from the Yorkshire recipe. The modern popover has a buttery taste thanks to just the basic recipe.it's just eggs , flour milk and salt. If you are making a roast beef, then by all means use the dripping to flavor the puffs - although to be honest the first thing everyone will do is ladle copious amounts of gravy over them. Their parent , Yorkshire pudding is another easy bake and so delicious with a good roast.The recipe began in the 1730's when wheat flour became more widely available . Cooks began to use drippings from beef and mutton for extra taste and moisture. These were called dripping puddings and were in English cuisine for centuries before. This variation was taken from a recipe originating in Burgundy France. Yorkshire pudding has more eggs than popovers along with a tablespoon or two of meat drippings for ruchness


Popovers came come in bigger ,single servings. Melissa Clark wrote about one, a Dutch baby or Dutch  puff in her A Good Appetite column in last Wednesday's New York Times Food section. The dish is usually meant to be a sweet one, served with lemon and powdered sugar as a breakfast dish. She takes it to another level by creating a savory one thanks to the addition of Parmigiano-Reggiano cheese (you could use Gruyere) along with fresh thyme.. Twisting the recipe this way makes it somewhat similar to the French gougere, the savory cheese puff made with cheese. These are a little more complicated to whip up , thanks to the complexities of the batter. If you're a novice home chef then the Dutch baby is for you.The simple puff pancake was  derived from the German pfannkuchen, and were renamed by one of the owners at Manca's Café in Portland Oregon in 1942. Another name is David Eyre pancake named after the famed New York Times food writer. It' a baked pancake that  included for color and better texture too.You can also make a plain one, simply laced with nutmeg or cinnamon. it has to be eaten straight from the oven , usually with maple syrup or powdered sugar and lemon.

If you want fun make popovers for a nice treat at breakfast, dinner or dessert. If you're selfish, then make a puffy , airy Dutch baby. Any kind is  just a golden cloud of deliciousness.

The Big Acme Takeover

If you're living in the New York City metro area you may have noticed two things.One there are no more A&Ps and two, they've been replaced by Acmes. For those who loved the Great Atlantic and Pacific tea Company, this is devastating . Generations of New Yorkers and New Jerseyians, especially have shopped at the A&P. Now what? Will those loyal shoppers be disappointed with the change? Can the A& P come back?
The answer to the last question is no. The company went bankrupt and 100 stores up and down the Atlantic Seaboard closed overnight. Maryland workers were especially hard hit with 1,500 workers axed.There were problems with unions and wage freezes. In the end no one won. Most of the Northern and Central New Jersey ones shut down, without any notice . Fans will miss the high quality meats along with the variety of national and local products. The store was famous for their delicious roasters  with sides  along with their barbecue basted be ef ribs and fried chicken. Sadly though , my local one was not good at hiring, and they often employed the dregs of society.Shoppers were met with laziness and sarcasm which was a turn off. I headed over to Stop & Shop for not only a wide variety of foods and freshly cooked meals but for the warm, caring attitudes of their workers.I avoided the A&P at all costs, driving the extra mile to get better customer care.

Luckily Acme came in and with better pricing and better customer care. The store itself goes back to 1891 to two good friends, Samuel Robinson and Robert Crawford  deciding to start a local grocery in south Philadelphia.It's now owned by AB Acquisitions LLC however it has kept that homey neighborhood feel. I like my town's Acme. There prices are so good, shoppers' don't need  to whip out those annoying club cards  to get  discounts. The store has plenty of buy one, get one free specials and they have all the national brands.Unfortunately, they have few generic products. These are mostly household and baby goods such as dryer sheets and shampoo. Their baked goods are better than any bakery's, especially their baguettes and cookies..Acme's roast chicken was excellent, moist meat under a flavorful skin. I also liked their steakhouse potato salad, with its 'shreds of cheddar and steak bits.Best of all I like their workers' attitudes. No snottiness. No sarcasm. Just patient cashiers who are willing to go the extra mile , especially for one shopper who left her wallet at home (my bad).

There is always some sadness when a beloved store closes. There are memories of getting ready for big birthday and holiday feasts, of planning barbecues and tail gate parties. Yet  a new store comes with the gift  of making new memories and trying delicious foods. Long live Acme!

A Religious Whey

Truly good goat cheese is usually a European product. Mostly the French have mastered it, creating a silken textured fromage that just melts on the tongue. However there is competition coming from America's heartland, A  simply made cheese is winning prizes and palates.It comes from a devout Mennonite couple who may live sparsely but produce luxurious wedges.

Regular contributor, Kim Severson wrote about Veronica and Steve Baetje in yesterday's New York Times Food section yesterday. Mrs Baetje is a bit unusual in these cynical and questioning times, she had made a pact with God.If He could make her business successful, she would talk about Him as much as she could, even putting Bible quotes on their labels..It paid off. Their chevre or goat cheese has beat out 2,600 competitors to earn a top ranking at the World Cheese Awards. However it could also be a gentle and strident way of handling the curds and whey too,.Goat's milk  is more delicate than cow's milk, and it's' filled with tiny fragile fat globules. slosh it around for too long and the protein breaks down, Get rough with it and the curds are ruined and won't hold the cheese's most crucial ingredient moisture..Mrs. Baetje knows this and handles it with the utmost care.Yes there is Divine Intervention, but there's also inborn talent  at work  here too.

The extra care has paid off.Their cheese is becoming more and more popular. Much of it gets sold at farmers markets and by chef's around the Saint Louis vicinity.It can also be had at local whole Foods along with some Manhattan cheese shops.If you aren't near any of those, the Baetjes do have a website that sells their many flavors. Mrs. Baetje sells about 750 (!) pounds a week. The cheeses does have appeal. She lovingly hand shapes them into hearts and flavored with herbs along with the surprise  one of pumpkin. There are also other variations such as Amoureux, a nutty aged cheese with a vein of ash. She tinkers constantly with the cheeses. There is also a Couer de la crème with cranberry and orange, perfect for a holiday brunch. Get their three pepper one for a party cheese board for something different. A great gift to any foodie is their marinated feta which is soaked with good Greek olive oil , herbs and decorated with a sun dried tomato.Cheese affectionados   would love receiving their Miette, a sweet creamy cheese perfect for those holiday loaves.

Veronica and Steve Baetje believe that God has given success in their cheese business. Yet, their talent is also responsible for making excellent fromage de chevres. They are heavenly cheeses made with an earth bound love and determination.