Nothing says Easter like a coconut egg. Loved by millions over the years, this candy was and still is the highlight of any Easter basket.Nothing compares with the mix of chewy, creamy coconut bathed in milk or dark chocolate (I think the darker the better) and then topped with a sugar candy lily. It also blends well with other traditional favorites like white chocolate and jelly beans.
Coconut eggs have been around for a long time. Candy stores originally made these from scratch , creating a kind of paste using cream of tartar , sugar and shredded coconut and then molding it into an egg shape. Milk or dark chocolate was then poured over it and decorations were later added.If you lived in northern New Jersey, two to one your coconut egg came from Hannah Krause chocolates and was freshly made.
You can still find homemade coconut eggs. Even Almond Joy has a neat coconut egg sixpack that has the traditional bar shaped as an ergg 9with the ubiquitous almond on top). Most candy stores such as Rocky Mountain have a gamut of them running from small to megalarge. There are even recipes on the web where you can make them yourself. If you're ambitious you can also make a coconut egg cake. Bake an egg shaped cake (preferably chocolate) split and fill with a butter cream coconut filling.Drizzle with a chocolate glaze or frost with fudge icing and then decorate with butter cream roses and stems.
Coconut eggs are very much a part of Easter and the joy of Easter candy. They're a sweet special treat that should be savored. Remember to go out and buy yours today!!!
Monday, April 6, 2009
Saturday, April 4, 2009
Easter and Passover Treat Week
This is the week for candies and treats. Although Passover is also this Wednesday and like Easter, is serious, it does have its’ sweets. This is also the week to dig in early for all those Easter treats too. I’ll be writing about these luscious goodies from creamy Perugina eggs to melt in your mouth Manishevitz macaroons.
What to start off with ? Chocolate eggs. These are made by everyone from Dove to Hershey’s and have a fun pop in your mouth feeling. They’re based on Easter’s ancient symbol, the egg, symbol of fertility. Dove’s are smooth and creamy and come in both ,milk and dark chocolate. Hershey’s just comes in the milk but still just as smooth on the tongue as the other. (to be fair though Hershey’s has an Easter Kiss which is filled with coconut - a nod to the coconut Easter egg) These are wonderful filling up a basket or looking cute in an Easter themed candy dish.
The chocolate egg is one of the fun Easter treats everyone looks forward to this time of year. They’re the perfect little snack after an Easter dinner or just fun to munch on during an Easter egg hunt!
What to start off with ? Chocolate eggs. These are made by everyone from Dove to Hershey’s and have a fun pop in your mouth feeling. They’re based on Easter’s ancient symbol, the egg, symbol of fertility. Dove’s are smooth and creamy and come in both ,milk and dark chocolate. Hershey’s just comes in the milk but still just as smooth on the tongue as the other. (to be fair though Hershey’s has an Easter Kiss which is filled with coconut - a nod to the coconut Easter egg) These are wonderful filling up a basket or looking cute in an Easter themed candy dish.
The chocolate egg is one of the fun Easter treats everyone looks forward to this time of year. They’re the perfect little snack after an Easter dinner or just fun to munch on during an Easter egg hunt!
Friday, April 3, 2009
Spring Foraging Season
This is the time of year when people go for those Spring nature hikes. Yes, it can be invigorating for your mind and body. It could also be beneficial for your stomach as well. There are many different types of edible plants and fungi waiting for you in the woods or even that unused plot of land next to your house. The problem is what's good and what's poisonous? Pick the wrong weed and it could be deadly. Or vice versa. Ignore a funky looking sprout and miss out on the best taste ever.
What do you look for when foraging? Don't fall for scent. Plants that smell like almonds are poisonous and deadly if ingested. Also don't be fooled by lookalikes. There are some poisonous mushrooms out there that look like their edible cousins. Most nettles are perfectly fine to eat. Dandelions, that scourge of so many lawns, are great in salads or fermented as a wine. Japanese knotweed is another tasty weed that you can cook like asparagus. Clover which also grows in abundance both in the wild and in yards is a different addition to salads.It has a sharp crisp taste that would go well with a raspberry or ginger orange vinaigrette.
Mushrooms are another story unto themselves. Pick the wrong kind and you could be the highlight of your 6 PM news program. The mushroom of foraging choice is the morel/he caps have a honey comb type of look and resemble an asparagus tip. They're light grey to yellow in color.Look for these near dying elm,cottonwood or apple trees in the wild. Another "pickable" kind is the black trumpet which looks exactly like one. There is also the hen of the woods which looks like a giant hen and composed of many feather like caps. Its' colors are usually grey or yellow.
This Spring take advantage of the free food of the forest. Start foraging your local wilderness (or back yard) for interesting plants and fungi. You can create some gourmet dishes thanks to Mother's Nature 's bounty.
What do you look for when foraging? Don't fall for scent. Plants that smell like almonds are poisonous and deadly if ingested. Also don't be fooled by lookalikes. There are some poisonous mushrooms out there that look like their edible cousins. Most nettles are perfectly fine to eat. Dandelions, that scourge of so many lawns, are great in salads or fermented as a wine. Japanese knotweed is another tasty weed that you can cook like asparagus. Clover which also grows in abundance both in the wild and in yards is a different addition to salads.It has a sharp crisp taste that would go well with a raspberry or ginger orange vinaigrette.
Mushrooms are another story unto themselves. Pick the wrong kind and you could be the highlight of your 6 PM news program. The mushroom of foraging choice is the morel/he caps have a honey comb type of look and resemble an asparagus tip. They're light grey to yellow in color.Look for these near dying elm,cottonwood or apple trees in the wild. Another "pickable" kind is the black trumpet which looks exactly like one. There is also the hen of the woods which looks like a giant hen and composed of many feather like caps. Its' colors are usually grey or yellow.
This Spring take advantage of the free food of the forest. Start foraging your local wilderness (or back yard) for interesting plants and fungi. You can create some gourmet dishes thanks to Mother's Nature 's bounty.
Thursday, April 2, 2009
Petit Fours The Perfect Dessert
Spring is the time for outdoor teas and afternoon lunches. The tiny sweet, the petit four fits this bill completely. They make the perfect dessert after sandwiches and soups. Although they are bite sized , they are rich with flavor. They are the perfect accompaniment to any tea or coffee.
Petit fours had their start in 18th Century France the words mean little oven. They were baked at the end of the day when the ovens were cooling down and there was some light baking still to be done. Petit four is an actually misconception of the term in American eyes. They actually include meringues, macaroons and tartlets along with cigarettes (those long, rolled up wafers). There are also savory petit fours. , little amuse bouches that are served as appetizers.
Anyone can make petit fours using a sponge or pound cake as the base. As the filling any raspberry or strawberry jam will do nicely or a think layer of butter cream. For the coating you can also do butter cream or the heavier fondant. You can also enrobe them in white chocolate as well. Decorating can be fun because you can create everything from flowers and buds for the Spring and even candles and wreaths for Christmas time.
Petit fours are a nice ending to any spring time tea or social. Buy them or make them yourself. Enjoy these flavorful little treats.
Petit fours had their start in 18th Century France the words mean little oven. They were baked at the end of the day when the ovens were cooling down and there was some light baking still to be done. Petit four is an actually misconception of the term in American eyes. They actually include meringues, macaroons and tartlets along with cigarettes (those long, rolled up wafers). There are also savory petit fours. , little amuse bouches that are served as appetizers.
Anyone can make petit fours using a sponge or pound cake as the base. As the filling any raspberry or strawberry jam will do nicely or a think layer of butter cream. For the coating you can also do butter cream or the heavier fondant. You can also enrobe them in white chocolate as well. Decorating can be fun because you can create everything from flowers and buds for the Spring and even candles and wreaths for Christmas time.
Petit fours are a nice ending to any spring time tea or social. Buy them or make them yourself. Enjoy these flavorful little treats.
Wednesday, April 1, 2009
April Fool's Foodie Tricks
Yup, today is April Fool's Day , that day reserved for all you merry prankster's out there. There have been plenty of jokes involving food over the ages. All of us have either been at one end or the other of a joke involving food. There's so many good ones out there.
Who hasn't subbed in shaving cream for whipped cream? Then chortled with laughter as the eater realized what the cream really was? threw a pinch of salt in the sugar bowl or sugar in the salt shaker? At least one time in our lives this has been done. There's also the Tabasco sauce in the ketchup trick as well.
Remember the back page of comic books where send away magic tricks were advertised? Anyone remember buying the black or garlic gum? The first caused the chewer's tongue to turn pitch black. The second caused a horrific garlic odor seconds after being bitten. Talk about a good prank. Then there were the fake Fizzies .These were modeled on the real Fizzies, those big early 60 fruit tablets (similar to Alka Seltzer) that were put into to water to create a carbonated drink? Some wag invented the fake kind to produce nothing but black water that look liked watered down ink. Wonder if those are still being made today.
Anyway, be careful what you eat today. You never know who's been fooling around with your food. Happy April Fool's everyone!
Who hasn't subbed in shaving cream for whipped cream? Then chortled with laughter as the eater realized what the cream really was? threw a pinch of salt in the sugar bowl or sugar in the salt shaker? At least one time in our lives this has been done. There's also the Tabasco sauce in the ketchup trick as well.
Remember the back page of comic books where send away magic tricks were advertised? Anyone remember buying the black or garlic gum? The first caused the chewer's tongue to turn pitch black. The second caused a horrific garlic odor seconds after being bitten. Talk about a good prank. Then there were the fake Fizzies .These were modeled on the real Fizzies, those big early 60 fruit tablets (similar to Alka Seltzer) that were put into to water to create a carbonated drink? Some wag invented the fake kind to produce nothing but black water that look liked watered down ink. Wonder if those are still being made today.
Anyway, be careful what you eat today. You never know who's been fooling around with your food. Happy April Fool's everyone!
Tuesday, March 31, 2009
Yummy Little Cakes
We see them all over. they're waiting for us in their high caloric goodness, almost ready to pounce from our 7-11's and Krausers' counters. What are they ? Those yummy little snack cakes that are both comfort food and energy booster. Other countries probably have them as well. I can't imagine the English not having something cakey to sink their teeth into around 2 or 3 PM.
Hostess is probably one of the oldest snack cake manufacturers world wide. It started in the 1920's a division of Continental Bakery . For decades their chocolate cupcakes with the white icing squiggle and their Twinkies have been everything from dessert to breakfast. Mostly they make a good after school snack and a good pick me up at work. (granted they're not as glamorous as the Italian version tiramisu) but they do the job. Hostess also has good banana ands carrot cakes as well.
Here we have the Little Debbies and Drake's cake to satisfy our sweet teeth even more. Little Debbies' has that great Southern treat, the moon pie. This is a gooey mix of marshmallow fluff layered on a giant cookie or cake and then drenched in chocolate coating. It's usually drunk with Coke or cherry wine. (not really wine but a super sweet soda made in the Carolinas). Drake's has got some goodies of their own. Their Yankee Doodle cupcakes are actually of bakery quality.They're just a plain cream filled cake with no icing and no gimmick. The Drakes yodels, a variation of the classic Swiss Roll is another childhood treat I've brought with me to adulthood.
Let's jhear ot from you foodies out there.What's you favorite snack cake and when do you like to eat it? Also what do you drink with it? Coffee tea, or Coke? Let me know here at Foodie Pantry
Hostess is probably one of the oldest snack cake manufacturers world wide. It started in the 1920's a division of Continental Bakery . For decades their chocolate cupcakes with the white icing squiggle and their Twinkies have been everything from dessert to breakfast. Mostly they make a good after school snack and a good pick me up at work. (granted they're not as glamorous as the Italian version tiramisu) but they do the job. Hostess also has good banana ands carrot cakes as well.
Here we have the Little Debbies and Drake's cake to satisfy our sweet teeth even more. Little Debbies' has that great Southern treat, the moon pie. This is a gooey mix of marshmallow fluff layered on a giant cookie or cake and then drenched in chocolate coating. It's usually drunk with Coke or cherry wine. (not really wine but a super sweet soda made in the Carolinas). Drake's has got some goodies of their own. Their Yankee Doodle cupcakes are actually of bakery quality.They're just a plain cream filled cake with no icing and no gimmick. The Drakes yodels, a variation of the classic Swiss Roll is another childhood treat I've brought with me to adulthood.
Let's jhear ot from you foodies out there.What's you favorite snack cake and when do you like to eat it? Also what do you drink with it? Coffee tea, or Coke? Let me know here at Foodie Pantry
Monday, March 30, 2009
Pizza The Old Fashioned Way
Mention pizza and images of bubbling hot mozzarella cheese come into mind. Yet the original or old fashioned pizza does not have this topping. In fact most southern Italian homes make theirs with out cheese. this is a recipe started by many ad handed down for generations.
Every one's usual concept of this Neapolitan treat is a large , flat circular pie covered with cheese with a thin layer of tomato sauce underneath.Yes, that's true in some cases but in some homes as well a s as in restaurants old fashioned pizza is made with a two inch bread topped with a thick , savory layer of tomatoes onions, olive oil and oregano baked until the crust is lightly brown. This squares are usually five by five or four by four inches. Sometimes olives are added for more flavor. The slices could also be served with a sprinkling of hot pepper and Parmesan for added kick. Usually the best way is piping hot form the oven with just the tomato sauce on it.
There is a phenomenal restaurant near me called Trattoria Napoli ( I reviewed them when I was s till a part time critic for The NY Times) . The owner and chef, John makes a mean old fashioned that has a chewy, bready middle layered with a vibrant tomato sauce . He mixes tomato chunks along with tomato paste and huge bits of onion to create a slice that's still delicious but not overwhelming in its' flavor. The old fashioned has scores of fans (including John's wife, Connie) and it's probably destined for a throw down with Bobby Flay sometime soon. Anyone can make their own old fashioned using a brownie tin, for baking, a thicker dough and a good half home made and half store bought sauce
An old fashioned pizza is the way to go. never mind with this honey crusted,new toppings on them. Stick with this one for flavor and texture . It's the perfect pizza.
Every one's usual concept of this Neapolitan treat is a large , flat circular pie covered with cheese with a thin layer of tomato sauce underneath.Yes, that's true in some cases but in some homes as well a s as in restaurants old fashioned pizza is made with a two inch bread topped with a thick , savory layer of tomatoes onions, olive oil and oregano baked until the crust is lightly brown. This squares are usually five by five or four by four inches. Sometimes olives are added for more flavor. The slices could also be served with a sprinkling of hot pepper and Parmesan for added kick. Usually the best way is piping hot form the oven with just the tomato sauce on it.
There is a phenomenal restaurant near me called Trattoria Napoli ( I reviewed them when I was s till a part time critic for The NY Times) . The owner and chef, John makes a mean old fashioned that has a chewy, bready middle layered with a vibrant tomato sauce . He mixes tomato chunks along with tomato paste and huge bits of onion to create a slice that's still delicious but not overwhelming in its' flavor. The old fashioned has scores of fans (including John's wife, Connie) and it's probably destined for a throw down with Bobby Flay sometime soon. Anyone can make their own old fashioned using a brownie tin, for baking, a thicker dough and a good half home made and half store bought sauce
An old fashioned pizza is the way to go. never mind with this honey crusted,new toppings on them. Stick with this one for flavor and texture . It's the perfect pizza.
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