Turkey On The Go

 Turkey on Thanksgiving can be troublesome. It's a big ,unweidly bird that rquires a lot of care and attention, Now imagine making that bird a to go one. It cna be daunting unless you have the right guide. Thanksfully there is  one.

regular contributor Melissa Clark wrote about this in yesterday's New York Times Food section.Most make ahead recipes call for roasting a whole turkey, letting it cool and then cutting it into pieces before chilling.This is a convenint method because the meat is already carved. However it also intensifies the usual problems of roasting a whole bird. The dark meat will remain moist while the breast dries out. Even if the first roasting goes well, the second roasting will surely dry out the meat. You could always just rehreat it with  gravy or broth, but them you wind up with tough ,soggy meat and even worse,limp and slippery skin. Some home chefs cut up the pieces and then roast it. Theorectically this does work, but as Ms. Calrk found out from the reheating it still leaves you with tough  breast meat.The legs and other parts will be fine however, perfect for those who like them. The ones who want white meat are in for a disappointment.

What to do? Ms. Clark recommneds her favorite method,  - spatchcocking. This is simply butterflying the body by cutting along the backbone and snipping the joints so that it lies flat on a pan. Your buther can do it expertly for you if you;re having qualms about doing it. A plus of this is that spatchcocked birds cook faster, in half the time fo a traditional roast. Just reheat as is  without any added liquid to the roasting pan. The skin and fat protect the breast, preserving its; juiciness,The legs remain just as succulent and juicy as when they were first roasted.It should be reheated for the same amount of time that it took for the first roasting  - forty-five minutes, however lower the oven temp to 350 degrees Farenheit(the bird ahould have originally been cooked at 450 degrees Farenheit). Keep in mind that the turkey does need to rest at least two hours before re-roasting it. You can also line the bottom of the roasting pan with fresh herbs for not only a great taste but to give the kitchen a fantastic aroma.

If the bird has to travel, do it right. It'll make everyone's Thanksgiving easier, safer and more delicious. have the bird ready wheever you and it wind up.

The Kitkat Scandal

Could one candy bar cause a heap of trouble? Yes That was the case with KitKats but not for the obvious reasons.It has to do with shipping the more unusual flavors from Japan to the US. The problem is a good portion went missing. it was the start of a strange mystery.

Regular contributor Amelia NIerenberg wrote about this bizarre tale in today's New York Times Wednesday Food section. Japanese versions of the popular candy bar are so much in demand here in the States. American candy lovers go wild for such unique flavors like melon, matcha latte and daifuku mochi. Exporter Danny Taing knows this and brought in 55,000 bars. He expected to make $250,000 dollars in profit. There was only one problem. He never received the shipment at his Carlstadt,New Jersey warehouse. THis is where it gets crazy. Mr Taing hired Shane Black, a freight broker in Sarasota Florida. His company coordinates and marshalls the thousands of trucks that ship goods across the country. For this Kitkat job Bokksu would pay him, $13,000, It seemed an easy enough and straight forward deal. He then posted  a job on akind of Craiglst for truckers . A company  HCH Trucking responded and Mr. Black corrosponded with someone called Tristan. It seemed routine.

Yet it wasn't. It was the start of shell email accounts, phantom truckers and supply chain fraud. It also  produced one seriosuly bewildered cargo freight broker. Where did the Kitkats go? When they failed to reach New Jersey after a couple of days.Mr Black had nightmares of them being somewhere in the US , chocolate oozing out of the trucks. He called Tristan who replied that one of the trucks broke down in Washungton, Pennsylvania ,a small towm just outside of Pittsburgh. That alone set up red flags. He then called the company's headquarters in Jersey City. There was chaos there.It turned out that the Kitskats never left California and luckily  half were still in deep freeze. The other half should be on the way to the Garden State, However thatload disappeared and  wound up at Island Cold Empire Storage. Mr Black tried to get the local Californian authrotities involved but no go. In the meantime the Kitkats spoiled. Mr. Taing could never resell them to Kitkat enthusiasts. He was afraid tha tpeople would get sick if they ate them. Bizarrely Mr Taing bought the company that shipped them over and cause the problem. Japanese Crate.

If anything the Kitkat scandal opened up an entire cna of worms. Authorities  should now be alerted to what's happening lost shipments. it affects everyone, from the manufacturer to the customer.

Baking Deconstructed

 It's baking season. fpr season bakers this means breezing through recipes , both new and time homored to produce sweet and savory treats. yet for those beginning and intermediate, baking can be confusing.It's time for a lesson in what makes a cake.

Of course all baked goods start with flour. There's a surprsingly twenty-one (!) sorts. Most home bakers use all purpose. This is the most popular and the most used. For a healthirt spin try whole wheat in both your cake and cookie recipes.Most fruit based cakes use it and it has the same falvor more or less as white flour. Bread flour is primarily used for bread along with pizza  dough  bagels and dinner rolls. Cake flour is just for cakes and gives a tender crumb. This si due to the low amount of gluten used .It also makes for tender pancakes too. There is also pastry flour  across between cake and fine milled white flour. It's great if you're going to bake croissants, crackers cookies , pie crusts and tarts. There are other grain flours, namely rye ,spelt and even graham, used for  - what else making home made graham crackers. Keep in mind that  holiday baking , especially cookies can benefit from using such diverse flours as almond and oat flours. What else goes in a cake Baking powder and baking soda. Don't confuse the two. Baking soda is sodium bicarbonate. It has other uses, namely cleaning bathroom tile along with porcelin and even teeth. Baking powder is a blend of baking soda and cream of tartar. Can they be interchanged? Yes, three times the amount of baking powder can be used as a sub in for baking soda.

Another important baking ingredient is flavoring. There is vanilla extract and vanilla paste. The first is lighter in flavor than the paste yet both can be interchangeable. However most sophisticated home bakers will use the paste because it has flecks of vanilla bean in it. This adds to ice cream and creme brulee along with pastry cream. What about chocolate? Master pastry chef and New York Times Foood section contributor Claire Saffitz insists on  Dutch process cocoa powder. She says that it's alkalizing process darkens the color and deepens the flavor. The end result is an intense fudgy flavor, perfect for brownies and Devil's Food cake. Coffee is another ingredient that gives those brownies and chocolate cakes a rich mocha flavor. Use a dark roast or robust espresso  for those. As for a lighter flavor try blends with a fruity flavor. What about icings? These too, are important in finishing off baked goods. Keep in mind that icing does not have butter in in .It's more of a glaze that can be thick or thin. Basic ingredients are usually just milk, confectioner's sugar and vanilla extract. frosting contains butter or cream cheese and has a thicker , fluffier texture. It's perfect on cakes and cupcakes. while icing is better suited for cookies , Bundt cakes and buns.

Once you know all of this , then baking should be a snap. You can create a wide range of tasty savory and sweet treats. Just remember to use the right ingredients for an enire array of fresh from the oven goodies.

 

Harvest Drinks

 One of the best aspects of the season is the drinks of the season. Thye can be chilled  for a refreshing sip or warmed for a chilly November day. Either way , they're alwys delcious.

Cider has been in the stores since September. One good thing about it is that it can be served hot or cold. Iced cider  is especially good at a tailgating party. It's a nice change up from soda. You could add some plain seltzer or cranberry flavored one for a fun  fizzy drink.Keep in mind that this apple drink also is the perfect base for a punch if you're thinking of having a party. Mix it with ginger ale and a splash of whiskey if you;re feeling daring.Add some apple and orange slices too for some zing.A thermos fo hot apple cider is always welcomed , whether at a fall picnic or football game. It's cooking it or even apple juice for a few minutes un a saucepan. Cinnamon sticks , cloves and orange peel are added for more flavor. You can serve directly into mugs or pour into a thermos. Hot cider, like its' cold counterpart, can also be used in a punch. Add some rum and orange slices to it.It's the perfect drink for a few friends hanging around the fire pit.

Surprisingly enough the other fruit of the season, the pear cna also be turned into a tasty cider. Not many stores  in the States actually carry it. This version of cider is more of a British drink called perry.  You can buy an alcoholic version. The Swedes have produced one called Kopparberg (and a six pack is only $3.49!!!)  However you can also make a non buzzy one .  what pears to use? Any but try to find ones low in sugar. Most use Barlett pears which are popular right now Take around ten  and combine them with about six to eight cups of water (the water should be two inches above the pears). Cook with one half cup of brown sugar cinnamon sticks and allspice. Also use whole cloves and a vanilla bean pod split open. (Don;t use vanilla extract for this). Bring to a boil and  cook uncovered for an hour. After this mash the pears  - which will be mushy  - and the cover th epot. Cook for another two hours. Strain the cider through a fine meshed metal sieve. Keep the pear mash for eating.It'll be like apple sauce. Serve the perry hot. if you want a punch with it, then add white wine, Calvados and pear slices for a different spin,

Try a cider made from the fall harvest. Both apple and pear versions are perfect for an autumn dinner or party. Try them for a different kind of drink.

Fall Cakes

 Everyone thinks that November and fall in general belong to pies. Yet a slice of homemade cake is just as delicious and comforting. It's also a wonderful dessert after a Sunday roast or Thanksgiving meal.

A warm spice cake is always perfect on a chilly day. Think of making a scratch one redolent with cinnamon and nutmeg. You could add raisins if you wanted or pecans for an earthy flavor. As for decorating, dust on confectioner's sugar if you have a simple Bundt or pound cake. As far as a layered cake or even cupcakes, a cream cheese frosting can work. You can a lso try a cinnamon or maple syrup buttercream for a fancier look. Another warming spice treat is a cinnamon coffee cake. This is perfect for Sunday brunches or a nice snack with ahot coffee or tea after a brisk walk, You can create a buttery streusel or crumb topping that can also be swirled throughout the cake. Crumb cake muffins are another fall bake , Again these are redolent with cinnamon and brown sugar to give them an earthy, spicy flavor. These are even perfect to end a breakfast with or for a morning snack with a hot latte. Nutmeg is another autumn spice that works well in cake. Imagine a rich, dark slice rich with this spice along with butter and brown sugar flavoring it.

Of course apple and pumpkin are the flavors of the season. An apple cake is a nice alternative to pie or a galette Keep in mindthe best apples for cakes are ones that hold their shape during the baking rpocess otherwise if they're not you'll have a cake full of apple sauce. Use such tart sweet ones as Granny Smiths, Honey Crisps,Pink Ladies, Braeburns and Jonagolds. You can use one type or mix any of these for a subtle blend of flavors. Cinnamon is always ysed in these type of cakes  to emphasize the apple's flavor. A different type of apple cake is  a French style one from the blog Once Upon A Chef. This one uses a lot of butter and rum to create a truly melt in your mouth slice. Keep in mind that apples are also great in Bundt and pound cakes too. Pumpkin is not just for pie filling. A pumpkin cake is a wonderful change up for a Thanskgiving dessert. Use pumpkin puree for the batter. As far as spicing it , nix the premade pumpkin spice. Use the individual spices of nutmeg, clove, allspice  and ginger. You can vary the amount of spices used for either a bold or delicate flavor. pumpkin bread is another sweet treat.It's the perfect slice for when company comes.

A homemade cake for fall is a nice alternative to pie Bake one with the flavor or the season. Try a warm spice or a tart apple.Think a sweet pumpkin bread for a nice snack. All are wonderful on a crisp Autumn day.

The Best Cold Weather Drink

 The temps are at the freezing level in some parts of the US - (the Midwest even had snow for Halloween!!!! This brings up the question - what is your favorite cold weather beverage? Is  i a hotcocoa topped with marshmllows or a latter covered in foam and cinnamon?  What about a good cup of Earl Gray ?Or chai? Or do you prefer a hot toddy in tour favorite chair!

Let us know!

The Best Chocolate Cake Recipe Ever

 Everyone needs that go to sessert recipe for te  holidays.It's usally cookies or pie however don;t discount a good cake one. Nothing says dream dessert than a chocolate cake, layered with a richy creamy frosting,Luckily there;s a recipe out there that fills the bill.

Master cake and pastry baker and regular contributor Claire Saffitz gave the recipe along with useful advice in yestrday's New York Times Food section,. Her cake is moist, dense and dark. Unlike other chocolate sctach cakes she uses cocoa powder instead of melting chocolate bits . Melted chocolate tends to dry out cake batter.Also bar cocolate or chocolate chips tends to add more sweetness (unless you're using baker's chocolate) She recommends Dutch process which means that the cocoa has been alkalized, neutralizing some of the chocolate's natural acidity.It also gives the cocoa a much more rounded  roasted flavor and a deeper, richer color. Also nix the butter. Add a neutral oil like avocado or vegetable. Oil is liquid at room temperature so an ol based cake has less of a tendency to dry out, Cakes do need a butter fat flavro but se uses creme fraiche or sour cream. This reacts with the baking powder, giving the texture or crumb s light bounciness,

Of course you can use chocolate bars, but in the frosting. This gives the icing a high gloss and shiny , finished look. ms Saffitz opts for a German buttercream which is whipping butter in a pastry cream base for a denser texture. The pudding base calls for cooking four large flour , sugar and milk on a stove top before adding a mix of chopped semisweet chocolate and cocoa powderTwo and aquarter cups of melted butter are added into the cooling mix, Use a mixer for this so you can get a smooth, spreadable glossy icing.Add two tablespoons of vanilla extract last, beat again and then spread on the cake.As for frosting, a good one cupof buttercream should work bwtween the layers. The to[p and sides should onyl have a very thin layer of the frosting on them. You could decorate with shaved chocolate if you want, Anything else would ruin this beautiful cake.

This chocolate cake is the perfect holiday dessert. Its a richer more legant spin on just your average cake. Try it for a show stopping end,