Cookie Time

No, the title of today's entry is not about Christmas baking - even though it would be appropriate. It's about yesterday's article about in the NY Times Dining section about the cookie tradition at Pittsburgh PA weddings. This is a very neat thing in my book where the bride and groom serve up to a thousand cookies along with the main meal and of course, the cake. Every kind is made and served on the couples' special day. Even neater - they're all made by family members and sometimes the bride herself.

Th article, written by Ron Lieber tells of this wonderful Pittsburgh (and it also is big in the Youngstown OH area too) tradition of having a cookie buffet at weddings. it started out during the Depression when couples couldn't afford elaborate bakery made wedding cakes. Cue in the mothers , aunts and grannies and their endless armory of cookie and biscuit recipes. The idea is a must with Catholic and Protestant brides and grooms and mostly , it seems with Italians. Tables are laden the delicately crispy pizzeli and golden almond laden biscotti. Of course there are American classics too such as the peanut butter blossom, a peanut butter cookie with a Hershey's Kiss stuck in its' center. I'm sure there are other ones, like buttery spritzes as well as thin vanilla wafers.

If you're wondering does the entire array of cookies get totally devoured during the reception , the answer is no. The newly married couple provide small boxes or festive Chinese takeaway boxes for guest s to bring home their favorites. this started out as too many of the invited would bring their own baggies and load. up. In order not to look too tacky smart newlyweds then decided to supply some kind of box for the leftover treats. This is a great idea and to be honest better than any favor.


I like this idea of a cookie buffet at a wedding. It's a heck of a lot easier to deal with than a whole wedding cake. and makes for some fun snacking. Besides who really wants to go for a whole sit down dinner and dessert when all you want to do is mingle and dance? A cookie buffet is a great way to enjoy a wedding and mingle with the guests.

Foodie Gadget Gifts

Yesterday I went over what makes the perfect food gifts for the foodie,. Today it's what sort of gadgets would make a good foodie gifts. As much as we love that gourmet popcorn or Brie of the month club we also appreciate interesting appliances and gadgets. There's so much to choose from. Nothing beats something as haute cuisine as a mandolin or as low key as a George Foreman grill. There's a million gifts to buy yet. Each will be genuinely appreciated.

What would make the perfect gift. The first step is to analyze the recipient. If your foodie is more into baking than cooking, than anything from the cupcake maker to oven mitts to silicone bake ware would be appreciated. Someone who is interested in French cooking might appreciate a new crepe pan or a Dutch oven for making cassoulet. Foodies who are into Italian may appreciate a high tech pasta machine along with some ravioli cutters to create the perfect pasta. Smaller gifts may include the mandoline, ideal for cutting potato slices paper thin. Other good and always needed gifts are, timers and the ever useful salt and pepper grinders.

Of course the ultimate foodie gift would be any new appliance.There is nothing like the George Foreman grill. What's neat about it is that there are several different models to choose form and all the stores from Macy's to K-mart sell them. Another must is the T-Fal Actifry Fryer. This allows your foodie to fry healthy because the machine only needs a tablespoon of oil to fry foods. What other appliances make good gifts? Any food processor. These are great for cutting up left over meats for salads or pureeing vegetables for soups and stews. Fun appliances are kettle corn poppers and ice cream makers.

Foodies also love receiving gadgets for the holidays too. This could be something as small as an egg timer or as large as a deep fryer. We enjoy anything that will create new dishes or improve old recipes. For us these are the best gifts of all!!!

Foodie Gifts For The Foodie

Holiday shopping for foodies is one of the easiest things to do. we love food - good foods -trendy foods - new foods. We'll love not just the taste but the aroma, and the look of any gift. Luckily there are some great places out there for some good gifts, both sweet and savory. You can buy on line or at your favorite grocery store.

Starting with savory gifts there's a lot to choose from. You can create a really nice gift basket, with cheeses from stores like the A&P and Stop & Shop (if you're in the US). A favorite is buying several cheeses, such as Brie and Camembert and adding some Carr's water biscuits . You can also have themed ones such as pasta and sauces along with cold cuts for an Italian themed one, foie gras and croissants for a French themed one. Also snack baskets are always a treat. One of my favorite stores, Target has some interesting snacks such as Parmesan cheddar cheese straws. salt and pepper pretzels and Maui onion potato chips. It also has a huge selection of nuts. and popcorn too.

Sweet gifts are always popular. One of my favorites to give is panetone from Rocco;s in New York.It's now such a tradition that friends and family anticipate it. Another fun cake is the pan d'oro, the buttery sweet Italian bread that's the perfect gift for sweet toothed foodies.That classic - a box of chocolate s is always appreciated. Mostly everyone buys a loved one a box from Godiva at this time of year. However there's also Butler's to consider. Their chocolates are rich and creamy , coming in unique flavors such as Irish creme. For the grown up gourmet kid there's the website Lollyphile .com where you can buy such flavors as caffeinated cola, maple bacon and even the decadent absinthe flavored suckers.

Holiday shopping for foodies is the easiest thing to do. We lovefood gifts as long as they're good, trendy and tasty. Gift us with Brie or chocolates or even popcorn and we'll be happy. Nothing pleases us more than a well thought out gift basket full of delicious treats

Stollen -Germany’s Traditional Fruitcake

The Germans invented Christmas. Thanks to them we have the Christmas tree, Christmas cookies , ham and of course stolen. Stollen is a wonderful tradition, celebrating both the religious and secular side of the holiday It is the perfect bread to have on Christmas eve while decorating the or on Christmas s morning when the presents are being unwrapped.
Stollen’s history is long an colorful . The bread was first created in between the 1300 and 1400s when it was originally called streitzel. There was another pastry called stollen but it was entirely different being an oat cake made with flour oats and water. Modern stollen as first baked in 1427 at the court of Dresden. The shape was made to resemble the swaddled Christ Child. Since it was made during Advent, there was a problem with adding butter to it, which was considered a taboo by the Catholic Church . There had to be an edict allowing bakers to add this vital ingredient to complete the recipe. A letter had to be written to the standing pope, Pope Nicholas who vehemently denied the use. Five popes later, Pope Innocent finally granted Saxony bakers the use of butter. Over th e decades many other ingredients have been added such as almond past eort marzipan along with lemon zest and candied. citrons. It is still made in Dresden where there is an annual stolen festival during December.

Most people opt to buy stolen. Usually the bakery kind is moist and ultra buttery, redolent with citron and patches of marzipan. Homemade kinds can be tricky because yeast is involved an d it doesn’t always cooperate. Loaves can be too dense or too chewy (read tough ) to eat. Making it is also labor intensive unless you have a bread maker. Bakling time is a long 40-45 minutes as opposed to the usually five to ten minutes that comes with Christmas cookies. Yet a homemade stollen can be wonderful, especially when it’s made with butter , a loaded with nuts and candied fruit.

Stollen is a wonderful Christmas tradition. Everyone should pick up a loaf from their
Bakery or make it themselves. It is the perfect treat to enjoy during three trimming or present opening.

A Dreidl Spin On Latkes

It's now Hanukkah and all over th e world latkes are being joyfully made and eaten. Everyone - no matter what their religion is loves a good homemade pancake. Most people opt for the traditional recipe. Some go for a newer twist. There are now several variations on this classic.

Latkes are ever changing. One of the newest trends i s the"lacy latke". This is a light, crunchier version of the traditional dense cake. More shredded potatoes are used to create a lacier , crispier treat. The feel and texture is more like potato chips and doesn't leave the eater with as "loggy" feeling in their stomach. Healthier variations include a latke that is partially fried and then baked to reduce the fat content. Oil is still used in frying them, but it's usually a light peanut or canola oil.

Another spin on this classic are the ingredients. More and more cooks are experimenting with grated sweet potato as well as zucchini and carrots for a different taste. Regular potatoes still have to be used because of the starch that's the "glue" that holds the cakes together. Spices such as cumin and coriander are now being added to latkes along with the usual salt and pepper. Odder ingredients include carrots and even tuna fish! Fruits such as apples and raisins are also mixed into batters for dessert latkes

Latkes are a traditional part of Hanukkah except nowadays there's a new twist. Try them lacy or with sweet potatoes; plain or with spices to continue on with this classic. They're just as tasty and delicious as the denser originals.

What Makes A Good Hot Cocoa?

This is the time of year when a good hot chocolate is greatly appreciated. It revives us after a hard day at work. It's the perfect pick me up after hours holiday shopping. It's soothing heat after a frigid afternoon outside. As much as we love and need hot cocoa, we unfortunately don't make the best. Most people tend to stick with the instant kind where you just add water and get a pale version of the real thing. The best hot cocoa is the old fashioned kind - with real cocoa , milk and some sweet topping.

The first ingredient to consider is what kind of cocoa to use. I like the Dutch brand Droste. This is a bitter sugar free one - not unlike coffee. I simmer mine with warm milk and then add a teaspoon or two of sugar. This kind of hot chocolate reminds of the ones I used to drink in Paris. Not too sweet, with a slight edge . Served with a buttery croissant it's the perfect breakfast. Some people make a variation of this mix by adding sugar and a dash of vanilla flavoring to the cocoa powder. This is good too. You can also meld in other flavors simply by adding a dash of cinnamon or peppermint oil. If you want more of a mocha flavor then whip in a small 1/4 teaspoon of instant espresso.For a truly original hot cocoa, add some chili pepper to give it a bite The taste will be similar to the kind the ancient Aztecs made when they first drank it.

Sometimes hot cocoa needs flourishes. Home made whipped cream is the best. It gives an added richness and creaminess to the drink. Some true addicts go over the top by sprinkling bitter chocolate shavings or crushed peppermint candies on top of huge whipped cream blobs. This is fine if you want a liquid version of cake. Some prefer to scatter a heap of mini marshmallows on the hot chocolate's surface. This is good and gives it more sweetness.but it looks messy. A better way is to stick with one or two homemade marshmallows floating on top.


Nothing beats true hot chocolate on a cold winter's day. Treat yourself to the real kind and enjoy it;s soothing warm and rich goodness. It's the perfect antidote to this stressful holiday madness.

Want A Sous Vide Under The Tree?

Yesterday New York Times' Dining section featured a new and somewhat unusual food machine called a sous vide. To be honest it was a new one on me (although my Mom had heard of it and said she saw it in a TV infommercial ad) . It's basically another technique for cooking food to insure the best taste and also not lose the integrity of the ingredients.


The article , written, byJulia Moskin, describes what a sous vide is and what it basically does. Sous vide itself means "under vacuum" and isa method of cooking foods in a sealed pouch for long periods of time. Usually the time period can extend up to twenty-four to forty eight hours. It seems like th e perfect way to cook meat however if you want a crispy exterior, the meat has to be quickly pan fried after itt leaves the machine. Baked apples and poached eggs comes out wonderful in it. Sous vide cooking has been around since the early 1960s when Swiss hospital kitchens used it to sterilize and preserve food. An average sous vide machine cost around $450 to $500 and is the size of a bread machine. You can buy Sous Vide Magic a device that turns your Crockpot into one . The cost is a much more affordable $136.

The process does have some serious downsides. The most important being is that it can produce high levels of the botulism toxin which can be deadly. A sous vide should have a thermal immersion circulator to keep the water uniformly heated. Another minus is the fact that you can't cook with spices, seasoning or olive oil. These will detract from any meats' tastes because the spices don't cook in due to the low temperatures being used. They just basically remain the same. To be honest I probably wouldn't get a sous vide for these reasons. If I'm cooking meat I would prefer it oven roasted or grilled over a burner.

A sous vide machine is probably a good gift for the adventurous cook and foodie. It can create some tender dishes and also give cooks the freedom to prepare other things. It is also for the type of foodie who knows how to handle this method - not for the fearful or the neophytes out there.