If you grew up in the States then you've had Hostess Snow Balls. They are a childhood classic ,like Popsicles and Twinkies, root beer and Rice Krispie treats. They're still just as good many years later. Anyone of any age adore them.
Sno Balls were invented in 1947 by the Hostess Company for a post war America longing for some sugary treats. Th original ones were just a rounded chocolate cupcake with a marshmallow fluff and coconut topping. A few years later the coconut was tinted pink. The creme filling was added a few years later. For Halloween they're called Glo Balls and are covered with orange tinted coconut. The his dusting is also tinted green for St paddy's Day and lavender for Easter. This last is renamed Hoppers for the season. For the baseball season there is is baseball stitching across the wrapper so the cakes look like baseballs.
There are even recipes for Sno Balls. One cute one involves cutting th ecake in half and them surrounding it with malted milk ball penguins. This would be perfect for the holidays or a winter birthday party. You could also turn them into bases for cookie pop place card holders. Another idea is frosting two together and then decorating with gum drops and , licorice and sprinkles for Sno ball ornaments Put a sugar cone on top and you can have a clown or a wizard cake. Sno Balls can bring out the creativity in anyone. You could even put them together to form a Sno Ball cake.
Sno Ball s have been a fun part of the American snack landscape for a long time. They're still enjoyed by young and old. Let's face it - who can resist that moist chocolate cake , gooey filling and yummy coconut marshmallow covering?
Tuesday, March 15, 2011
Monday, March 14, 2011
Sweet Testing
Picking a sweetener is always a hard choice. Do you go with the all natural or do you try the new and improved stuff. Do you count calories or tally up the health risks associated with some artificial sweeteners? That was my dilemma when I received my agave sample the other day.
I was curious about this all natural sweetener since I wrote about agave a week ago , I sent away for my free samples and was super excited when they arrived in the mail . I tried it in a cup of hot tea .It wasn't bad, being almost the same color and consistency as honey (which I'm not a big fan of).It wasn't bad. It did sweeten without honey's cloying muskiness. I don't think I would use it in baking as other foodies would do. For me it's just one of those sweeteners and flavor enhancers that I would put in hot or iced tea.
There are some health risks associated with this natural sugar however they're minor. I still prefer regular or raw sugar despite their calories. I just feel they add the right amount of sweetness. Besides it's also easier to bake with regular sugar and it doesn't throw off the texture or taste of whatever you're baking. Once in a while I will use Splenda which is OK and again is also naturally sweetneed.
Finding a sweetener you like can be a tough choice. It's best to sample what's out there and then make your decision based on what you need, and of course what you like. No matter what you choose, it's usually the right option.
I was curious about this all natural sweetener since I wrote about agave a week ago , I sent away for my free samples and was super excited when they arrived in the mail . I tried it in a cup of hot tea .It wasn't bad, being almost the same color and consistency as honey (which I'm not a big fan of).It wasn't bad. It did sweeten without honey's cloying muskiness. I don't think I would use it in baking as other foodies would do. For me it's just one of those sweeteners and flavor enhancers that I would put in hot or iced tea.
There are some health risks associated with this natural sugar however they're minor. I still prefer regular or raw sugar despite their calories. I just feel they add the right amount of sweetness. Besides it's also easier to bake with regular sugar and it doesn't throw off the texture or taste of whatever you're baking. Once in a while I will use Splenda which is OK and again is also naturally sweetneed.
Finding a sweetener you like can be a tough choice. It's best to sample what's out there and then make your decision based on what you need, and of course what you like. No matter what you choose, it's usually the right option.
Saturday, March 12, 2011
A Grateful Nod To Japan
As our hearts and prayers turn towards Japan we have to thank this ancient and interesting nation for their culinary gifts. They have contributed so much to the international table. They've brought to us favorites that are a big part of our lives . After all there's nothing like a Japanese dinner.
One of the biggest and most popular dishes from the Japanese islands is sushi. Everyone around the world has take the savory rolls to their hearts. Ironically enough the dish first came from China and made its' way over to Japan. Sushi became big int he last two centuries and it was first eaten as fish wrapped in rice. there was no artful presentation to it. That changed when the inventor of modern sushi, Hanaya Yohei, decided to put the fish on a little bed of rice. Now it;s fused with the west to create California rolls and variations using avocado and scallions. Sushi is a staple in every mall nowadays and its' garnered a worldwide cadre of fans.
The Japanese also give us the fragrant and delicious miso soup. This is simply a broth made with tofu and miso or dasho. it can be flavored with shiitake mushrooms kelp, sardines , bonito or seaweed. It's usually starts off a meal in a Japanese restaurant. Of course there are the two classics. tempura and teriyaki. tempura which comes from the Portuguese missionaries and from the Latin meaning times was eaten during the Lenten period. it is simply vegetables (and sometimes fish and meat such as chicken ) dipped in a fine coating and then fried. Teriyaki is grilled chicken or fish after its'; been soaked in a soy sauce marinade. It's usually served with rice.
Japan has given us a multitude of culinary gifts. Their food has given the world table some much beloved dishes over the years. Our thoughts are with them now.
One of the biggest and most popular dishes from the Japanese islands is sushi. Everyone around the world has take the savory rolls to their hearts. Ironically enough the dish first came from China and made its' way over to Japan. Sushi became big int he last two centuries and it was first eaten as fish wrapped in rice. there was no artful presentation to it. That changed when the inventor of modern sushi, Hanaya Yohei, decided to put the fish on a little bed of rice. Now it;s fused with the west to create California rolls and variations using avocado and scallions. Sushi is a staple in every mall nowadays and its' garnered a worldwide cadre of fans.
The Japanese also give us the fragrant and delicious miso soup. This is simply a broth made with tofu and miso or dasho. it can be flavored with shiitake mushrooms kelp, sardines , bonito or seaweed. It's usually starts off a meal in a Japanese restaurant. Of course there are the two classics. tempura and teriyaki. tempura which comes from the Portuguese missionaries and from the Latin meaning times was eaten during the Lenten period. it is simply vegetables (and sometimes fish and meat such as chicken ) dipped in a fine coating and then fried. Teriyaki is grilled chicken or fish after its'; been soaked in a soy sauce marinade. It's usually served with rice.
Japan has given us a multitude of culinary gifts. Their food has given the world table some much beloved dishes over the years. Our thoughts are with them now.
Friday, March 11, 2011
Tijuana Revisited
Tijuana , Mexico is not exactly associated with gourmet food or even good food. Yet one of the world's most famous dishes, the Caesar salad was invented here. At one time this Mexican border town was the fun place to go to for Hollywoood royalty of the Forties and Fifties. Sadly it took a down hill turn later on . Luckly though it's trying to recapture a of its' past culinary glimmer.
The man behind that is Javier Plascencia, the chef at Mission 19, Tijuana's most famous go to restuarant. He was featured in Josh Kun's article in Wednesday's New York Times Dining section. Even though he attended San Diego schools, finishing up at that town's culinary college, Mr. Plascencia went back to his family's native city to start something of a revolution. He reintroduced the Baja region cuisine as Baja Mediterranean which combines Mexican cooking with the Mediterraean ingredients found in So .Cal such as olives, arugula and abalone. The result is stunning. He combines mole sauce with figs over short ribs to create a sweet and smoky dish.
His is a different type of Mexican than what Americans are used to and a much better one at that. Yes, Tijuana does have its' share of taco stands for tourists. However there's a new wave coming to this city. Octopus, also a Mexican favorite, is combined with prickly pear cactus over risotto. This is almost like a Sardinian version of the dish, also redolent with fresh octopus. There's also a duck skewered with licorice and dusted with guava dust. To be honest it's this type of cooking that will attract foodies ot Tijuana.
This Mexican border town has undergone a lot , especially with the rise in crime. However for chefs like Mr.Plascencia it's also a city on the edge of a culinary rebirth. He and others can take Tijuana and bring it around to the glory it once had.
The man behind that is Javier Plascencia, the chef at Mission 19, Tijuana's most famous go to restuarant. He was featured in Josh Kun's article in Wednesday's New York Times Dining section. Even though he attended San Diego schools, finishing up at that town's culinary college, Mr. Plascencia went back to his family's native city to start something of a revolution. He reintroduced the Baja region cuisine as Baja Mediterranean which combines Mexican cooking with the Mediterraean ingredients found in So .Cal such as olives, arugula and abalone. The result is stunning. He combines mole sauce with figs over short ribs to create a sweet and smoky dish.
His is a different type of Mexican than what Americans are used to and a much better one at that. Yes, Tijuana does have its' share of taco stands for tourists. However there's a new wave coming to this city. Octopus, also a Mexican favorite, is combined with prickly pear cactus over risotto. This is almost like a Sardinian version of the dish, also redolent with fresh octopus. There's also a duck skewered with licorice and dusted with guava dust. To be honest it's this type of cooking that will attract foodies ot Tijuana.
This Mexican border town has undergone a lot , especially with the rise in crime. However for chefs like Mr.Plascencia it's also a city on the edge of a culinary rebirth. He and others can take Tijuana and bring it around to the glory it once had.
Thursday, March 10, 2011
Modernist Cuisine Defined
A new set of cookbooks has come out and they ar e not your mother's Fannie Farmer or Betty Crocker ones. It doesn't even come into the same catagory as Chef Escoffier's.It's Modernist Cooking, which breaks cooking down to exact science . The methods used are for science but not for cooking.It's wild .wacky and informative.
It was the main subject of yesterday's New York Times Dining section. The piece , written by Michael Ruhlman, is about a huge compendium of recipes (1,500 in all) and has the mark of modernist cuisine chefs, the American Grant Achatz, Britain's Heston Blumenthal and Spain's famed Ferran Adria who created foamed food. This is not for the average foodie who occassionally likes to experiment in his or her kitchen. This is for the serious restaurant chef and food geek who is interested in the scientific side of cooking. It's also for those who like to experiment with new cooking techniques.
I don't know if I would recommend these volumes . It does sound like a great however it's geared for the professional. The appliances needed range from a simple pressue cooker for cooking chicken to a rotary evaporator which costs a grand. The books themselves go for $625 .There are five books in all , with them dealing with an overview of food history the chemical processes of cooking, along with the science of cooking meats and vegetables and , adding thickeners and foams. The fifth voulme has all the recipes and again they are elaborate and require not so ordinary appliances.
Is this series worth it? Yes, if you are a very serious foodie, wanting to reconstruct Mr. Ferran's foams. I would rather see professional chefs buy this and experiment in their kitchens. It would add to their restaurants. Just remember , however, some of the world's best dishes are cooked simply in a plain oven or over a burner.
It was the main subject of yesterday's New York Times Dining section. The piece , written by Michael Ruhlman, is about a huge compendium of recipes (1,500 in all) and has the mark of modernist cuisine chefs, the American Grant Achatz, Britain's Heston Blumenthal and Spain's famed Ferran Adria who created foamed food. This is not for the average foodie who occassionally likes to experiment in his or her kitchen. This is for the serious restaurant chef and food geek who is interested in the scientific side of cooking. It's also for those who like to experiment with new cooking techniques.
I don't know if I would recommend these volumes . It does sound like a great however it's geared for the professional. The appliances needed range from a simple pressue cooker for cooking chicken to a rotary evaporator which costs a grand. The books themselves go for $625 .There are five books in all , with them dealing with an overview of food history the chemical processes of cooking, along with the science of cooking meats and vegetables and , adding thickeners and foams. The fifth voulme has all the recipes and again they are elaborate and require not so ordinary appliances.
Is this series worth it? Yes, if you are a very serious foodie, wanting to reconstruct Mr. Ferran's foams. I would rather see professional chefs buy this and experiment in their kitchens. It would add to their restaurants. Just remember , however, some of the world's best dishes are cooked simply in a plain oven or over a burner.
Wednesday, March 9, 2011
Ash Wednesday Time For Changes
Today is Ash Wednesday in the Christian calendar. it;s a time when most give up their favorite foods or even necessities like butter and milk. It;s a season of fasting however it's may also be a time to look change dietary ways.
Most people usually give up some food that they love for Lent. Some even go vegan which is a good idea. This is the time to explore other options, such as soy and quorn. Once you've given up faves like bacon or burgers you can look into the soy alternatives which taste the same and are good for you. (let's face it we all will crave the foods we give up.)These are great subs if you;re completely dying for bacon and eggs or just a nice grilled cheese burger. If you're giving up dairy and butter, then then are also soy made alternatives. Not only is there soy milk , but also almond and rice. As for butter there is pure coconut oil to cook with and the old standard margarine.
For those of you who have given up sweets, think about the alternative - fresh fruit. This is the time to become reacquainted with bananas , apples and oranges. Instead of craving a Hershey's kiss , think about a nice , juicy, iron rich grape. If you feel like ice cream,. then then eat a fruit yogurt which has plenty of calcium but little calories. You'll also feel better too because you're eating fiber and protein as opposed to allergy inducing glutens. Forbidding yourself that piece of cake never felt so good - or so right. too
Lent should be the time of fasting and repentance but it can also be a time of rediscovery. Giving up the bad means eating healthy. You may just change over to this lifestyle year round.
Most people usually give up some food that they love for Lent. Some even go vegan which is a good idea. This is the time to explore other options, such as soy and quorn. Once you've given up faves like bacon or burgers you can look into the soy alternatives which taste the same and are good for you. (let's face it we all will crave the foods we give up.)These are great subs if you;re completely dying for bacon and eggs or just a nice grilled cheese burger. If you're giving up dairy and butter, then then are also soy made alternatives. Not only is there soy milk , but also almond and rice. As for butter there is pure coconut oil to cook with and the old standard margarine.
For those of you who have given up sweets, think about the alternative - fresh fruit. This is the time to become reacquainted with bananas , apples and oranges. Instead of craving a Hershey's kiss , think about a nice , juicy, iron rich grape. If you feel like ice cream,. then then eat a fruit yogurt which has plenty of calcium but little calories. You'll also feel better too because you're eating fiber and protein as opposed to allergy inducing glutens. Forbidding yourself that piece of cake never felt so good - or so right. too
Lent should be the time of fasting and repentance but it can also be a time of rediscovery. Giving up the bad means eating healthy. You may just change over to this lifestyle year round.
Tuesday, March 8, 2011
It's Mardi Gras Time!
Today is Shrove Tuesday or as it's known in New Orleans Mardi Gras. It's also Carnevale in the rest of the world. It's also the last "fun" day before Lent. You can go as wild as you want with yummy foods or stay traditional with the Shrove Tuesday pancakes.
Mardi Gras cooks have elevated this day to a high art. The most famous is the Kign cake a brioche like bread cake that is decorated with the official Mardi Gras colors of purple green and yellow. A plastic or china baby representing the Christ Child is added to the cake after it's been cooled and decorated. Bakers have also added a dried bean orgold coin.Finding any of these means good luck, but the luck is really in the butter sweet taste of the cake itself. Other favorites include a shrimp gumbo. the f med red beans ad rice(what New Orleans dish wouldn't be complete without it) and anything with made with crawfish.
Carnevale food is also just as good and as tempting . There are the Fasnacht doughnuts , yummy home made jelly doughnuts from Germany. The fillings can be raspberry red current or apricot. Italy has it's own variety of fritters , from the saffron laced Sardenian ones to cenci , powder sugar strips of fried pastry. there are also meaty pizzas made with sausage and pancetta. of course the English have Shrove Tuesday pancakes. These are made more like the French crepes, light and crispy with just lemon and sugar as opposed to th e thick doughy American pancakes
Whatever you call it, be it Shrive Tuesday , Mardi Gras, Fasnacht or Carnevale, it's a time for good eating before the fasting. Enjoy all the treats and sweets while you can. Then you can repent !
Mardi Gras cooks have elevated this day to a high art. The most famous is the Kign cake a brioche like bread cake that is decorated with the official Mardi Gras colors of purple green and yellow. A plastic or china baby representing the Christ Child is added to the cake after it's been cooled and decorated. Bakers have also added a dried bean orgold coin.Finding any of these means good luck, but the luck is really in the butter sweet taste of the cake itself. Other favorites include a shrimp gumbo. the f med red beans ad rice(what New Orleans dish wouldn't be complete without it) and anything with made with crawfish.
Carnevale food is also just as good and as tempting . There are the Fasnacht doughnuts , yummy home made jelly doughnuts from Germany. The fillings can be raspberry red current or apricot. Italy has it's own variety of fritters , from the saffron laced Sardenian ones to cenci , powder sugar strips of fried pastry. there are also meaty pizzas made with sausage and pancetta. of course the English have Shrove Tuesday pancakes. These are made more like the French crepes, light and crispy with just lemon and sugar as opposed to th e thick doughy American pancakes
Whatever you call it, be it Shrive Tuesday , Mardi Gras, Fasnacht or Carnevale, it's a time for good eating before the fasting. Enjoy all the treats and sweets while you can. Then you can repent !
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