Seltzer was always seen as the supporting player in cocktails and spritzers.It gave a fizzy kick to mix drinks and wine. Now there's a new kind of seltzer that's a star. It's the hard kind , guaranteed less calories but more of a buzz.
Joshua M. Bernstein who has written several books about beer and plans tasting tours for beer connoisseurs wrote about this relatively new offshoot. Hard seltzer is seltzer with fermented sugar and barley malt to give it the shot of alcohol. It can be tough for manufacturers looking to retain the water's blank canvas. During the fermentation process yeast create aroma and character - perfect for beer - not so great for fizzy water. One brewery, Platform Beer Company spent six month refining recipes and techniques before settling on the barley malt and cane sugar that is run through a special filtration process. The company also uses a brewing enzyme to reduce gluten content.It worked. The founder,Paul Benner was surprised at the clarity and how much the final product looks like water. By December , the company debuted its' sparkling Black Cherry that contained only one hundred calories and four grams of carbohydrates. Unfortunately the FDA forbids alcohol companies to make health claims about their products. However breweries prominently display the calories and amount of carbs on the cans,
The big question is will hard seltzer make a splash in the drinks world? Most people do like it. It's a polarizing guilty pleasure and some find it more refreshing than craft beers and hard ciders. Still, there will always be skeptics. The creator of HRD WTR, Eddie Leon, has said it's a fun ride like a moped, but you don't want to be caught riding one. Yet hard seltzer could catch on with more people. There's the diet factor although most drinks, including some cocktails like mimosas and gin and tonics are very low in calories. . Another reason is that seltzer can blend with any fruit juice or even macerated fruit such as strawberries. Add a few blueberries or a lime slice to a hard seltzer and it's a fun buzzy sip ,Hard seltzers come in many flavors. One company , White Claw, has mango, black cherry and natural lime.Another brand,Truly Spiked and Sparkling has even more flavors , including grapefruit and pomelo pomegranate, and lemon and yuzo. Smirnoff, the vodka people,have dipped their toes in the sparkling waters and offer such diverse flavors as watermelon and raspberry rose.
Hard seltzer is an intriguing idea. Will it be as popular as hard ciders and lemonades? Probably. People will want a light and fizzy change of pace and hard seltzer will fill that bill.
Thursday, June 27, 2019
Wednesday, June 26, 2019
The May Facets Of Nigerian Cooking
Nigerian cuisine is as multifaceted and diverse as the nation itself. There is street food, and celebration dinners.All reflect the country's different groups and history. It is history full of flavor and taste.
Recipe writer and Nigerian born Yewande Komolafe wrote an interesting and extensive article - really a guide - in today's New York Times Food section. It has every aspect of Nigerian cooking and it's exciting to read it. Chef Komolafe has been here since she arrived at the age of sixteen, bewildered by such American staples as fried chicken sandwiches and the classic Slushie. She has created and cooked in such prestigious restaurants as Momofuko Milk Bar as well as testing recipes for The James Beard Foundation and Bon Appetit magazine. She had been questioning whose culture was being reflected in her cooking. She realized she hadn't included her heritage. That's changed. She shows us how truly dimensional Nigerian cooking is. The country is three times the size of Italy and has just as many different cuisines. The dishes in the north is influenced by the availability of cattle and other livestock. Coastal regions are more into seafood than their inland counterparts who prefer smoked or dried fish. Red palm oil is a staple in the south. The dishes featured are from the country's southwest where she's from. Some of the ingredients such as selim pepper, calabash nutmeg and uziza seeds may be hard to find but you can find most of them on Amazon.Make it now to combat the heat.
The recipes are just plain exciting. There are so many I'd like to try. What is surprising is that she doesn't include fufu, a staple like rice in many central African cuisines.It may be because she included the recipe for jollof rice which could be made as a side or as a main. The recipe includes a Nigerian basic obe ata which is a kind of spicy tomato - pepper sauce spiked with ginger and a
habanero pepper. Keep in mind that this sauce can also be used in the braised goat leg recipe. Braising is quite common in the cuisine. The meat usually comes bone in and skin on. Goat is the most used in stews however Nigerian home chefs also use beef pork chicken or fish when available.If you can't find goat then use lamb,beef or pork cubes. As a side you could use Chef Komolafe's Umani Rich greens recipe. This is sort of like the Caribbean and Southern callaloo recipe. Again obe ata is the base while amaranth greens or mature spinach is cooked with dried crayfish and green peppers. She also includes street food - beef suya - which is generously seasoned thin strips of meat. What gives them their kick is yaji a dry rub mix of ground ginger , cayenne and roasted peanut powder. Tomato slices and raw onion is added to it in its' newspaper wrap. Another recipe is the pepper soup, rich with fish such as mackerel , red snapper and black bass. Exotic and familiar spices are added to it for kick and heat.
Nigerian cooking is as diverse as the country itself.Try any of Chef Komolafe's recipes and experience the rich variety of flavors and textures. It is a trip into a diversity of different veggies and meats blended with an array of exciting spices.
Recipe writer and Nigerian born Yewande Komolafe wrote an interesting and extensive article - really a guide - in today's New York Times Food section. It has every aspect of Nigerian cooking and it's exciting to read it. Chef Komolafe has been here since she arrived at the age of sixteen, bewildered by such American staples as fried chicken sandwiches and the classic Slushie. She has created and cooked in such prestigious restaurants as Momofuko Milk Bar as well as testing recipes for The James Beard Foundation and Bon Appetit magazine. She had been questioning whose culture was being reflected in her cooking. She realized she hadn't included her heritage. That's changed. She shows us how truly dimensional Nigerian cooking is. The country is three times the size of Italy and has just as many different cuisines. The dishes in the north is influenced by the availability of cattle and other livestock. Coastal regions are more into seafood than their inland counterparts who prefer smoked or dried fish. Red palm oil is a staple in the south. The dishes featured are from the country's southwest where she's from. Some of the ingredients such as selim pepper, calabash nutmeg and uziza seeds may be hard to find but you can find most of them on Amazon.Make it now to combat the heat.
The recipes are just plain exciting. There are so many I'd like to try. What is surprising is that she doesn't include fufu, a staple like rice in many central African cuisines.It may be because she included the recipe for jollof rice which could be made as a side or as a main. The recipe includes a Nigerian basic obe ata which is a kind of spicy tomato - pepper sauce spiked with ginger and a
habanero pepper. Keep in mind that this sauce can also be used in the braised goat leg recipe. Braising is quite common in the cuisine. The meat usually comes bone in and skin on. Goat is the most used in stews however Nigerian home chefs also use beef pork chicken or fish when available.If you can't find goat then use lamb,beef or pork cubes. As a side you could use Chef Komolafe's Umani Rich greens recipe. This is sort of like the Caribbean and Southern callaloo recipe. Again obe ata is the base while amaranth greens or mature spinach is cooked with dried crayfish and green peppers. She also includes street food - beef suya - which is generously seasoned thin strips of meat. What gives them their kick is yaji a dry rub mix of ground ginger , cayenne and roasted peanut powder. Tomato slices and raw onion is added to it in its' newspaper wrap. Another recipe is the pepper soup, rich with fish such as mackerel , red snapper and black bass. Exotic and familiar spices are added to it for kick and heat.
Nigerian cooking is as diverse as the country itself.Try any of Chef Komolafe's recipes and experience the rich variety of flavors and textures. It is a trip into a diversity of different veggies and meats blended with an array of exciting spices.
Tuesday, June 25, 2019
Monday, June 24, 2019
Your Summer Bar
Summer is the time for entertaining. There are barbecues and pool parties, Sunday morning brunches and Saturday night gatherings. A backyard bar is necessary. Guests want a cooling drink and it's up to you to provide some fun and fruity libations.
What should a summer or backyard bar have? A good mix of alcohol and non alcoholic beverages. Champagne should be on hand.It's an exciting twist to a Saturday night get together and is needed for Sunday brunch mimosas and Bellinis,If it's too expensive , then try sparkling wines such as Prosecco and Asti Spumanti. Lighter wines are also a must.Pinot noir is a good choice on a hot night.It's a red that will go with bold steaks and juicy hamburgers.A German Reisling white can be good with grilled chicken along with any kind of fish or seafood. Try it when you serve grilled lobster tails or scallops. If you want to vary it, then choose a Chardonnay to go with barbecued meats and seafood.It's also good with any kind of ham or toasted food such as almonds or baked goods - think mini quiches.Of course there should be beer. Everyone's favorite is Corona - with a slice of lime . What does it go with besides Mexican dishes? Gazpacho shooters which are easy to make along with grilled chicken wraps. As for the usual fare try pale ales with the burgers and dogs.Other kinds of alcohol to have are vodka and rum, along with bourbon and tequilas for cocktails and shots.
A summer bar should have extras for mixers and non-drinkers. Plain and flavored seltzers are a must.One of the best and most flavorful is Bubly. The brand has a myriad of flavors from an intense cherry to a zingy grapefruit. Buy a number of flavors for your guests' many tastes. Of course there should be soda. Stick with the classics Coke and Pepsi which you can add rum to for a fun rum and Coke.What about fruit juices?Lemon and lime juice should always be on hand. You can buy bottled juices or have the fruit ready to be cut and squeezed. Include oranges too. A bottle of the pulp free is needed for tequila sunrises, screwdrivers and mimosas. Pineapple juice ,reminiscent of luaus and exotic climes , can add spark to any summer cocktail. Imagine grilled ham steaks served with pina coladas or mojitos. Sub in grapefruit juice for a real change. Just remember these two won't get used as much as other juices. Buy small bottles if you're planning on using them.You can't go wrong with a bottle of cranberry juice.It's good on it's own or mixed with vodka.If you're planning on a brunch , then buy a bottle of tomato juice for Bloody Mary's.
A well stocked summer bar is the key to a good warm weather get together. Have the appropriate wines and hard liquor on hand as well as the extras. Your thirsty guests will appreciate the variety.
What should a summer or backyard bar have? A good mix of alcohol and non alcoholic beverages. Champagne should be on hand.It's an exciting twist to a Saturday night get together and is needed for Sunday brunch mimosas and Bellinis,If it's too expensive , then try sparkling wines such as Prosecco and Asti Spumanti. Lighter wines are also a must.Pinot noir is a good choice on a hot night.It's a red that will go with bold steaks and juicy hamburgers.A German Reisling white can be good with grilled chicken along with any kind of fish or seafood. Try it when you serve grilled lobster tails or scallops. If you want to vary it, then choose a Chardonnay to go with barbecued meats and seafood.It's also good with any kind of ham or toasted food such as almonds or baked goods - think mini quiches.Of course there should be beer. Everyone's favorite is Corona - with a slice of lime . What does it go with besides Mexican dishes? Gazpacho shooters which are easy to make along with grilled chicken wraps. As for the usual fare try pale ales with the burgers and dogs.Other kinds of alcohol to have are vodka and rum, along with bourbon and tequilas for cocktails and shots.
A summer bar should have extras for mixers and non-drinkers. Plain and flavored seltzers are a must.One of the best and most flavorful is Bubly. The brand has a myriad of flavors from an intense cherry to a zingy grapefruit. Buy a number of flavors for your guests' many tastes. Of course there should be soda. Stick with the classics Coke and Pepsi which you can add rum to for a fun rum and Coke.What about fruit juices?Lemon and lime juice should always be on hand. You can buy bottled juices or have the fruit ready to be cut and squeezed. Include oranges too. A bottle of the pulp free is needed for tequila sunrises, screwdrivers and mimosas. Pineapple juice ,reminiscent of luaus and exotic climes , can add spark to any summer cocktail. Imagine grilled ham steaks served with pina coladas or mojitos. Sub in grapefruit juice for a real change. Just remember these two won't get used as much as other juices. Buy small bottles if you're planning on using them.You can't go wrong with a bottle of cranberry juice.It's good on it's own or mixed with vodka.If you're planning on a brunch , then buy a bottle of tomato juice for Bloody Mary's.
A well stocked summer bar is the key to a good warm weather get together. Have the appropriate wines and hard liquor on hand as well as the extras. Your thirsty guests will appreciate the variety.
Saturday, June 22, 2019
Pereg's New Spices For Summer
One of the best aspects about summer cooking is incorporating herbs to brig out the flavor of any dish. The Pereg Company has two new ones - the tangy lemon verbena and the classic dill.
The dill can be used for flavoring fish, namely salmon but also salads. The lemon verbena or luisa can be used alone for tea or for flavoring everything from grilled chicken to cocktails.Personally I like the lemon verbena as a refreshing tea, whether iced or hot.
The dill I had other ideas for - namely a cucumber salad.
The recipe was from a dear family friend, Eunice, who always made cucumber salad in the summer. She had an affinity to dill, always ordering salmon and dill on our dinners out or sprinkling it into a sour cream dressing.
First the cucumbers. I plan on giving some of the salad to friends so I cut up three large ones.
Then it was mixing sour cream with olive oil, a small capful of apple cider vinegar and about three tablespoons of the dried Pereg dill.
Mix thoroughly along with adding sea salt and freshly ground pepper to taste. Chill until ready to serve.
This is the salad all done. It really is a lovely accompaniment to grilled chicken or fish. All the ingredients work perfectly together and there's a certain coolness to the cucumbers , sour cream and dill. It's also a great light lunch or even snack on its' own.
Pereg's dried dill and lemon verbena are what home chefs need this summer season. Use the dill in a tasty salad or sprinkled over grilled fish or scallops. Have the lemon verbena as tea , in a cocktail,or use to flavor a marinade. They will definitely give coolness to summer eating and drinking.
Friday, June 21, 2019
Bake Or Buy? A Guest's Dilemma
It's a general rule that dinner guests should bring some kind of thank you for inviting me gift. The easiest ideas are either wine or flowers. Yet what happens when the host requests a dessert. Do you go all out and create a confection or do you make a quick trip to the local bakery?
There are a lot of reasons not to bake. One is that it saves a lot of time. Baking and icing any cake or cupcake takes a lot of time. Using cake mix and canned frosting saves some time but not really all that much. Plus canned icing is not as good as homemade buttercream. Then there's rearranging the fridge to accommodate the treat. Nothing sweet can be left out - not when there are ants scurrying about.Another possible dilemma is taste. What you may think of as delicious may not be what other guests think delicious.You go through all the work of mixing, pouring, and baking then spend another hour or two creating elaborate swirls or flowers all to have it ignored.Weather also plays a part in it. Who wants to bake in a hot kitchen on a hot summer's day? The room still will be a bit too warm despite air conditioning. Also rain could ruin a dessert. Forget making meringues. They don't become those crunchy light confections on a steamy, humid day. Think more a giant pool of very chewy salt water taffy. That's not something you want to bring to a dinner party.
Yet, you may feel guilty buying that tray of store brownies or cheesecake bites.You could bake something light and dependable such as an angel food cake. Use aquafaba or chickpea water for a delicate , vegan treat. You can bring macerated strawberries or even blackberries to top it. They're easy to make - just let the fruit sit in the sugar for about twenty minutes and then serve. Add a splash of Grand Marnier or brandy for an extra kick.Another easy bring over is the famed chocolate wafer cake. This American classic consists of just taking chocolate wafers and forming them into a log using either Cool Whip or homemade whipped cream. If you decide on the last you could sub in a drop or two of peppermint extract for a refreshing chocolate mint log. It can also be served with sliced strawberries or raspberries too. One good aspect is that you can make it early in the morning , and pop it into the fridge until it's time to leave. Another ice box cake to bring is one that involves layering graham crackers and pudding, then topping it off with frosting.
Should you bake or buy? It's up to you. If you have the time, then try your hand at an easy recipe. If not - head to your local bakery. There's no guilt or shame in treating your host to a perfectly baked and decorated dessert.
There are a lot of reasons not to bake. One is that it saves a lot of time. Baking and icing any cake or cupcake takes a lot of time. Using cake mix and canned frosting saves some time but not really all that much. Plus canned icing is not as good as homemade buttercream. Then there's rearranging the fridge to accommodate the treat. Nothing sweet can be left out - not when there are ants scurrying about.Another possible dilemma is taste. What you may think of as delicious may not be what other guests think delicious.You go through all the work of mixing, pouring, and baking then spend another hour or two creating elaborate swirls or flowers all to have it ignored.Weather also plays a part in it. Who wants to bake in a hot kitchen on a hot summer's day? The room still will be a bit too warm despite air conditioning. Also rain could ruin a dessert. Forget making meringues. They don't become those crunchy light confections on a steamy, humid day. Think more a giant pool of very chewy salt water taffy. That's not something you want to bring to a dinner party.
Yet, you may feel guilty buying that tray of store brownies or cheesecake bites.You could bake something light and dependable such as an angel food cake. Use aquafaba or chickpea water for a delicate , vegan treat. You can bring macerated strawberries or even blackberries to top it. They're easy to make - just let the fruit sit in the sugar for about twenty minutes and then serve. Add a splash of Grand Marnier or brandy for an extra kick.Another easy bring over is the famed chocolate wafer cake. This American classic consists of just taking chocolate wafers and forming them into a log using either Cool Whip or homemade whipped cream. If you decide on the last you could sub in a drop or two of peppermint extract for a refreshing chocolate mint log. It can also be served with sliced strawberries or raspberries too. One good aspect is that you can make it early in the morning , and pop it into the fridge until it's time to leave. Another ice box cake to bring is one that involves layering graham crackers and pudding, then topping it off with frosting.
Should you bake or buy? It's up to you. If you have the time, then try your hand at an easy recipe. If not - head to your local bakery. There's no guilt or shame in treating your host to a perfectly baked and decorated dessert.
Thursday, June 20, 2019
Those Gender Reveal Cakes
Baby showers were never that political. Controversy was relegated to what the little ones name was going to be or who will be the godparents. Now there's another dispute the reveal cake, that important piece of dessert that will tell the future parents what they will have.
Kim Severson , a regular contributor wrote about these sweet oracles in yesterday's New York Times Food section. The fad was born in 2009 when reality show couples cut into their baby shower cake to either show pink or blue cake.It caught on with everyday couples and a new ritual was born - the gender reveal party. Rebecca Gruber who was vice president for branded content for Popsugar saw a bee themed baby party on Youtube. It was a homemade cake , with a blue inside. She wrote up a post and the trend took off like a rocket. Soon it wasn't just cake that was proclaiming the upcoming baby's sex. There were tinted lasagnas, with the ricotta being dyed blue or pink. There was nail art and even pet alligators (trust me, it was a real thing). An explosion last year at a gender reveal did not end well. The couple did find out they were having a boy, along with finding out that they were responsible for a massive forest fire.
The fad is waning as our definitions of gender are changing. There are nonbinary and transgender people who prefer using "they" and "theirs" as opposed to he she, his and her. Molly Woodstock, creator of the podcast Gender Reveal and a transgender believes those cakes are losing in popularity. They also correct those who accidentally put their gender reveal videos on the site. Woodstock then gently reminds them that the genitals of their baby don't determine the baby's gender. Another group hating the reveal cakes are the bakers themselves. It was thrilling in the beginning but it's become a chore. Ellen Gray of the Able Baker in Maplewood ,NJ who is both a writer and baker says that it starts taking on a life of its' own. The worst part comes with the lab results which almost requires a medical degree to read them.Then there's the question of using artificial dyes to announce the sex. Many bakers such as Julia Richardson who runs Portland oregon's Baker and Spice refuse to work with them, preferring raspberry buttercream for a girl and chocolate ganache for a boy. Still some moms and dads to be like the idea of a gender reveal cake. One couple ordered one just for themselves. David Feder a Chicago dietitian and his wife, comedian Herskovic did just that , going to Whole Food with their lab result. They enjoyed the cake and the fact they were having a son.
Will gender reveal cakes be a thing of the past in this fad today passe tomorrow society. Hopefully. Maybe instead of a gender reveal , parents will have a college fund bowl. A kid's future is more important than his or her sex.
Kim Severson , a regular contributor wrote about these sweet oracles in yesterday's New York Times Food section. The fad was born in 2009 when reality show couples cut into their baby shower cake to either show pink or blue cake.It caught on with everyday couples and a new ritual was born - the gender reveal party. Rebecca Gruber who was vice president for branded content for Popsugar saw a bee themed baby party on Youtube. It was a homemade cake , with a blue inside. She wrote up a post and the trend took off like a rocket. Soon it wasn't just cake that was proclaiming the upcoming baby's sex. There were tinted lasagnas, with the ricotta being dyed blue or pink. There was nail art and even pet alligators (trust me, it was a real thing). An explosion last year at a gender reveal did not end well. The couple did find out they were having a boy, along with finding out that they were responsible for a massive forest fire.
The fad is waning as our definitions of gender are changing. There are nonbinary and transgender people who prefer using "they" and "theirs" as opposed to he she, his and her. Molly Woodstock, creator of the podcast Gender Reveal and a transgender believes those cakes are losing in popularity. They also correct those who accidentally put their gender reveal videos on the site. Woodstock then gently reminds them that the genitals of their baby don't determine the baby's gender. Another group hating the reveal cakes are the bakers themselves. It was thrilling in the beginning but it's become a chore. Ellen Gray of the Able Baker in Maplewood ,NJ who is both a writer and baker says that it starts taking on a life of its' own. The worst part comes with the lab results which almost requires a medical degree to read them.Then there's the question of using artificial dyes to announce the sex. Many bakers such as Julia Richardson who runs Portland oregon's Baker and Spice refuse to work with them, preferring raspberry buttercream for a girl and chocolate ganache for a boy. Still some moms and dads to be like the idea of a gender reveal cake. One couple ordered one just for themselves. David Feder a Chicago dietitian and his wife, comedian Herskovic did just that , going to Whole Food with their lab result. They enjoyed the cake and the fact they were having a son.
Will gender reveal cakes be a thing of the past in this fad today passe tomorrow society. Hopefully. Maybe instead of a gender reveal , parents will have a college fund bowl. A kid's future is more important than his or her sex.
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