Just like with fashion and Hollywood, foods, especially sweets go through trends. The new "it girl" this year is the macaroon. Like any celebutante, it's petite and sweet , along with being sophisticated and French. It's being served at runway and birthday parties alike. Everyone from the super models to your neighborhoods five hear old is happily munching on this sweet these days.
Macaroons have a long history. They were first made in Italy as early as the 1400s. Their name comes from the Italian ammaccare which mean to beat. Almonds and eggs whites were first beaten together and then baked. They became a Parisian favorite (and nowadays French staple) when Catherine de'Medici married Henri II in 1533. The very first ones were more like amaretti cookies with a crispy shell and a softy chewy interior.Coconut was later added to the recipe by the Italian Jews which are still popular today for Passover.
Macaroons. are now replacing the cupcake as the sweet of choice.More and more bakeries are featuring the French style ones. These are light airy crisps, either as large as your palm or as small as a silver dollar. There's usually a jam, cream or chocolate ganache filling.The treats are being bake d in such yummy flavors as chocolate, raspberry , lemon, lime and strawberry. There is also the traditional vanilla almond one too for purists.
Macaroons are the new celeb of the dessert table. Who can resist them though? They're in fun colors with a tasty filling. They're also light and airy so you do n;t feel guilty gobbling up a few.
Monday, March 21, 2011
Saturday, March 19, 2011
St Joseph's Day Treats
Today is Saint Joseph's Day a day when sweets abound. Most countries celebrate the day with meals alongwith lush pastries. In Italy ,March 19th is considered Father's Day as well. For the Southern Italians it's a time to enjoy zeppoli and sfingi, cream filled pastries that are just sinfully delicious.
The zeppolis made for this holy day are different than th e ones you get at street fairs. They may have th e same dough however the St Joseph's Day ones are filled with ricotta filling. This is usally reserved for the crunchy tubes of fried dough called cannoli. It's a mix of ricotta cheese, powdered sugar ,a dash of orange and chocolate chips. It makes for a very smooth, almost icing like pudding that can be scooped or piped into the zeppoli shells. These resemble cream puffs as opposed to the usall pillow puffs. Sfinge is the same except that the filling has vanilla as opposed to citrus in the recipe
If you're thinking of making these you can vary the cream. Instead of using ricotta you can try a homemade pudding recipe that is a bit thicker and creamier than th e ricotta one. It works well with almost a yolk based custard. Also you can vary the shell. by using a lighter , crispier cream puff recipe. These won't get as soggy as the regular pastry ones that tend to absorb the filling's moisture. Most of the St Joseph's Day pastries have cherries on top. You can customize your own with a lemon or orange zest or just powdered sugar.
St. Joseph's Day is a time for celebration and honor. Celebrate the day with family and these great pastries. They are lush and delicious, perfect for his holiday
The zeppolis made for this holy day are different than th e ones you get at street fairs. They may have th e same dough however the St Joseph's Day ones are filled with ricotta filling. This is usally reserved for the crunchy tubes of fried dough called cannoli. It's a mix of ricotta cheese, powdered sugar ,a dash of orange and chocolate chips. It makes for a very smooth, almost icing like pudding that can be scooped or piped into the zeppoli shells. These resemble cream puffs as opposed to the usall pillow puffs. Sfinge is the same except that the filling has vanilla as opposed to citrus in the recipe
If you're thinking of making these you can vary the cream. Instead of using ricotta you can try a homemade pudding recipe that is a bit thicker and creamier than th e ricotta one. It works well with almost a yolk based custard. Also you can vary the shell. by using a lighter , crispier cream puff recipe. These won't get as soggy as the regular pastry ones that tend to absorb the filling's moisture. Most of the St Joseph's Day pastries have cherries on top. You can customize your own with a lemon or orange zest or just powdered sugar.
St. Joseph's Day is a time for celebration and honor. Celebrate the day with family and these great pastries. They are lush and delicious, perfect for his holiday
Friday, March 18, 2011
Food Trends
Ever notice how some foods are just fads while others stay around forever? It's because your favorite eats are sort of like fashion. some things are literally flavor of the month while others remain staples. (think of them like the LBDs or the blue jeans of food) What's makes a food popular?On the other hand what makes it go out of style ?
What 's an example of the food trend? The cupcake. this lowly little sweet, rose to great heights during the "Sex and The City" years. It's still popular. After all who can resist a sweet morsel of cake topped off with fluffy butter cream icing. However the French macaroon is becoming the trendy treat of choice. They're everywhere. from Parisian runways to SoHo birthday parties. In fact Sunday is macaroon day in New York City. However this craze will last for a few years and die out. Theres'talk of the ever so common jelly doughnut becoming the next rising star.
Certain cuisines are that way too. Remember when there was a creperie in every mall? Then people became tired of the is french street food. Try to find a decent crepe in the suburbs? Forget it. Now the big trend is still Mexican and it's veered off into a mini trend (yes there are those and they're called trendlets) is Baja Mexican , celebrating the foods of the Baja Peninsula. However some cuisines, like Italian, German and Chinese transcend trends. They're always well loved and will never go out of style.
Just like hemlines and heels, food has trends. Some are interesting,. Some are just plain fun. Some stay Some don't. It's what rends are all about including culinary ones.
What 's an example of the food trend? The cupcake. this lowly little sweet, rose to great heights during the "Sex and The City" years. It's still popular. After all who can resist a sweet morsel of cake topped off with fluffy butter cream icing. However the French macaroon is becoming the trendy treat of choice. They're everywhere. from Parisian runways to SoHo birthday parties. In fact Sunday is macaroon day in New York City. However this craze will last for a few years and die out. Theres'talk of the ever so common jelly doughnut becoming the next rising star.
Certain cuisines are that way too. Remember when there was a creperie in every mall? Then people became tired of the is french street food. Try to find a decent crepe in the suburbs? Forget it. Now the big trend is still Mexican and it's veered off into a mini trend (yes there are those and they're called trendlets) is Baja Mexican , celebrating the foods of the Baja Peninsula. However some cuisines, like Italian, German and Chinese transcend trends. They're always well loved and will never go out of style.
Just like hemlines and heels, food has trends. Some are interesting,. Some are just plain fun. Some stay Some don't. It's what rends are all about including culinary ones.
Thursday, March 17, 2011
Alchemy With Alcohol
Most bartenders are rarely known as mad scientists or magicians. Alex Ott is though. He is one of those rare mixologists that combines science with cocktails,. However he just doesn't whip up an apple-tini or a rum punch. He creates something much more - magical.
Mr. Ott was featured in an interesting write up in yesterday's New York Times Dining section. The article, written by Dining regular, Jeff Gordinier tells of the bartenders foray s into -well alcoholic alchemy. He is combing all sorts of ingredients from the usual to the unusual to create interesting - and powerful drinks. According to him. he mixes drinks that will make the imbiber feel everything from nervous to happy to even lusty. (thanks to research in the field of Druid aphrodisiacs). He has even created an anti hangover drink called Mercy that prevents hangovers. It combines thistle milk with chamomile - a known soother for stomach aches (a residual of a night of nasty drinking).
Mr. Ott is getting a following for sure with his magical potions. He was a "brand ambassador" for Svedka vodka and New Amsterdam gin, creating cocktails for these liquors. He also had his "nose" used while taking a sniff tour of the scent and flavor manufacturer Givaudon. The cast of Gossip Gil drink his cocktails and he was also featured in "Sex And The City" Beyond all this Hollywood stuff. Mr Ott is indeed a magician or something akin to a white witch. He uses barks and resins to infuse it no his drinks creating a variety of different moods. If people are hooked on him and his creations, it might be from what he has given them.
Bartenders do create magic. However none are as talented as Mr. Ott.This young man may just well be the face of modern bartending and mixology.
Mr. Ott was featured in an interesting write up in yesterday's New York Times Dining section. The article, written by Dining regular, Jeff Gordinier tells of the bartenders foray s into -well alcoholic alchemy. He is combing all sorts of ingredients from the usual to the unusual to create interesting - and powerful drinks. According to him. he mixes drinks that will make the imbiber feel everything from nervous to happy to even lusty. (thanks to research in the field of Druid aphrodisiacs). He has even created an anti hangover drink called Mercy that prevents hangovers. It combines thistle milk with chamomile - a known soother for stomach aches (a residual of a night of nasty drinking).
Mr. Ott is getting a following for sure with his magical potions. He was a "brand ambassador" for Svedka vodka and New Amsterdam gin, creating cocktails for these liquors. He also had his "nose" used while taking a sniff tour of the scent and flavor manufacturer Givaudon. The cast of Gossip Gil drink his cocktails and he was also featured in "Sex And The City" Beyond all this Hollywood stuff. Mr Ott is indeed a magician or something akin to a white witch. He uses barks and resins to infuse it no his drinks creating a variety of different moods. If people are hooked on him and his creations, it might be from what he has given them.
Bartenders do create magic. However none are as talented as Mr. Ott.This young man may just well be the face of modern bartending and mixology.
Wednesday, March 16, 2011
DIY Foods Make Them Yourself!
DIY is very popular right now. However this is not the sort where windows or drywall is involved. It's a culinary DIY - making foods that you normally would buy already made Not only are they fresh and tasty, they surprisingly easy to make too. Another plus is there are no nasty preservative sin them -a big benefit for any foodie.
This was the subject of today's New York Times Dining section. The article, written by the great Julia Moskin , shows how any home chef can make neat stuff like butter or even Nutella. There are eleven recipes in all. She has picked the easiest to make with simple enough directions along with recipe suggestions. I like the butter, corn muffin mix and Nutella recipes. the butter is intriguing to me because it would be fantastic to have freshly made butter - not only on bread but as an ingredient also.
DIY cooking is nothing new. After all our mothers, grandmothers and great grans all created everyday foods like bread and creamed vegetables from scratch. This is a fresher, much more healthier way to eat. Take the recipes I've mentioned. Both the Nutella and corn muffin mix would come with a variety of flavor enhancers and preservatives. Make them fresh and they're good for you. It's also cheaper to make your own too because you can get the store brand of your ingredient.
DIY cooking is a pretty good way of making foods that you normally would buy. They;re fresh amid wholesome along with being fun to make. Try a few over the weekend for just made goodness
This was the subject of today's New York Times Dining section. The article, written by the great Julia Moskin , shows how any home chef can make neat stuff like butter or even Nutella. There are eleven recipes in all. She has picked the easiest to make with simple enough directions along with recipe suggestions. I like the butter, corn muffin mix and Nutella recipes. the butter is intriguing to me because it would be fantastic to have freshly made butter - not only on bread but as an ingredient also.
DIY cooking is nothing new. After all our mothers, grandmothers and great grans all created everyday foods like bread and creamed vegetables from scratch. This is a fresher, much more healthier way to eat. Take the recipes I've mentioned. Both the Nutella and corn muffin mix would come with a variety of flavor enhancers and preservatives. Make them fresh and they're good for you. It's also cheaper to make your own too because you can get the store brand of your ingredient.
DIY cooking is a pretty good way of making foods that you normally would buy. They;re fresh amid wholesome along with being fun to make. Try a few over the weekend for just made goodness
Tuesday, March 15, 2011
Sno Balls That Fun Treat
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?
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?
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.
Subscribe to:
Posts (Atom)
Posts
