Rethinking Squash

Squash is everywhere this time of  year. You can get it in whole , in ripe globes and cubed in luscious cubes. It;s a perfect side to any meat. from ham to turkey to even seafood. It's also a rich in betacarotene and antioxidants which is a plus in this decadent season of rich nutrient empty foods  . best of all it's one of the most versatile to cook.

If you;re new to cooking squash  then start with the already  peeled cubes. This saves prep time as well as deseeding it and dealing with that mess.The best bet is cooking the cubes in boiling water. This usually just twenty minutes  or until the pieces are tender. If you want a creamy mash4ed side, add a half cup of either whole cream or for a lighter dish , milk along with two to three tablespoons of butter.You can also add margarine or vegan butter for a healthier twist. These cubes can also be baked. and then drizzled with melted butter and sea salt.

You can also use whole squash as a side  too. This requires either baking or even microwaving. The last is the easiest, especially if you're cooking a few other sides. One acorn squash can take up four and a half minutes., unstuffed.. Whole squash does take more prep time. It's just s matter of scooping  out the seeds and possible making slits in the gourd's flesh for better cooking. One you've done that you can think about what you want to do. Most just add some butter or olive oil along with just salt and freshly ground pepper.Rice is usually preferred, mostly a wild rice mixed with nuts and herbs.

Squash is a great holiday side. You can  use cubes or entire squashes  to create healthy tasty dishes . It's tasty and flavorful as well as being versatile.

A Holiday Feast In Eight Hours

The holidays are a time of great feasting and partying. Tomorrow's New York Times Sunday magazine has a great party prep how to regarding a holiday dinner.Thanks to Times food gurus Mark Bittman and Sam Sifton , anyone can make a lush mea from appetizers to dessertsl in just eight hours.

This is a spoiler alert for tomorrow's Times however as soon as you get the paper tear it out or printit it. I like the variety of different flavors and foodsThere is lobster along with chicken liver on toast for lush holiday tastes and texture.To balance it ou there the the simple poached pears and the refreshing chopped herbs.Another simple yet delicious dish is the roast chicken with lemons. Both it and the lobster can be served with roasted root vegetables. these are winter veggies such as parsnips,potatoes, and carrots. There are celebrity asides too. Everyone from Joan Rivers to Marlo Thomas has suggestions about entertaining.Al Roker also has advice on eating at parties( eat nothing but vegetables,limit the good stuff such as pigs in blankets. Marcus Samuelssen ,the great chef, weighs in on how to pick a good cheese for a holiday table. he recommends both soft and hard to serve with figs and dates.There are also good holiday decorating tips as well as how toss when working with helpers. IF you're planning on a holiday feast ,use tomorrow's Sunday New York Times as your guide. It"s a great how to guide ,chock full of recipes and advice. Definitely cut it out and save, not just for this season but for many other holiday seasons ahead.

Genvieve's An Old Fashioned Candy Store

There's nothing like an old fashioned candy store, especially at the holidays' It's a travel back in time where treats were hand dipped and stirred  in copper kettles.This is the case of Genvieve's a sixty eight year old institution in Garfield, New Jersey. It has given the community some of the best local choclates for three generations.

Garfield, New Jersey is a gritty mill town on the local Passaic River with a long history.A place like Genvieve's stands out definitely. It is a sweet , old fashoned storefront decked out in curtains, much like what you see in old movies. The smell is reminiscent of an old fashioned candy store, redolent of freshly made chocolate,.What I like  about it is that there's a wide array of old fashioned candies such as chocolate covered cherries, flavored cremes and caramels.You can find the rare gems such as rum balls and brittle. There are also chocolate pops and holiday themed chocolate balls s. The candy doesn't disappoint.Genvieve's milk chocolate mini Santas are rich and creamy.They are what candy should taste like ,especially now at the holidays. it was smooth without the usual waxy taste most associated with mass produced chocolates.I would definitely try the cherries the next visit as both the milk and dark chocolate dipped pretzels. of course homemade brittle is always good too,andI 'm sure that Genvieve's uses fresh butter in making it's crunch. Garfield , New Jersey is an old fashioned town.Family businesses go back three and even four. Generations.Genvieve's is no different.For sixty eight years it has been producing some of the finest candy in the Southern Bergen county area.It is a true old fashioned gem ,producing those rare jewels homemade chocolates.

A Good Holiday Choux

Holiday parties are nothing without fancy croquembouche or cheese puffs. However the key to both successful ones starts with a good choux paste. Don't panic though because of the name .It may sound fancy and French however the dough is simple to make.

It was the topic of David Tanis' A City Kitchen  in yesterday's New York Times Dining section.He has had experience in making the paste simply called pate a choux.it is made with a water , butter, flour and a few eggs.It's basically melting butter and water together  and then adding white flour followed b y a few eggs for color.It is then allowed to cool and put into a pastry bag. You can also use envelopes surprisingly, along with sandwich bags  for piping. If you're making cream puffs, then nix the bag,Use a tablespoon instead for a more rounded ,fuller puff.


What to stuff into a choux puff?Mr. Tanis recommends having them with a light sweetened cream  and then topped with confectioner's sugar.Another version required just pearlized sugar sprinkled on them before baking. However you can also fill them with a variety of puddings for a fun croquembuche.Choux puffs also make good hors d'ouevres. Have them cold with lobster or crab salad  or a tasty Gruyere . For cheese and even meat choux pieces  you can bake them in the oven again. Even though it was suggested you can also have dipping sauces too.

Choux puffs are a wonderful holiday addition to any table. Have them stuffed with salads,meat or cheese  for a tasty appetizer or with puddings and creams for a fancy dessert. They give a certain sophistication to any party or gathering

Wassail,Wassail

This is the time for a hearty wassail punch. It's an ancient British  custom that's  been around for centuries and influenced holiday punches around the world. What is it exactly and why is it so important to the Yuletide tradition?

This is  was the topic of an article in the New York Times Dining section today. The piece, written by Rosie Schaap tells of her Anglophile's addiction to this holiday punch. It's basically a fruit drink ,made with both hard an d soft cider along with Madeira for sweetness and ale for kick. Spices are added as they were hundreds of years ago.There are also spices such as cloves and allspice for bite. Some add orange or lemon peels for a refreshing citrussy taste and smell.

Wassail is a relatively easy mix.to have fun with.All you need is a punch bowl and some creativity.It is nice to have the alcoholic version however you can also make a tee totaler's one using apple juice and soft or non alcoholic cider. Wassail calls for whole sliced apples too . You can use any kind really however the honey crisp are the best Some also call for pineapple however that's your decision as is the decision  for eggs added too. Some other punches, usually cream based do call for this last t give it body however it can birder into egg nog territory.

Wassail is a fun tradition . Try it however you want , whether traditional or with twists. It's a fun way to bring in the holidays.

Holiday Theme Parties

Holiday parties can be exciting. You can spend time in Mexico, Italy, possibly even Israel or China/ How can this be ? By hosting a food themed party. This is always fun and it 's a bit different than the usual holiday party fare.

First of all pick a cuisine that you know your guests will like. This is not the time to spring something too exotic on unwitting guests. Usually Mexican or Italian is always a good bet because they're both popular and tasty.Also it's relatively easy to cook any of the dishes. People love tacos and tortillas and you can make them with a variety of meats from chicken to beef. You can also throw a spin into it by adding fish or pork too. End with Mexican hot cocoa with a dash of Kahlua. Italian food can be  great too. Think of having a sophisticated Roman meal complete with the tasty stracciatella soup and a fritto misto, a tempura like mixed of cod fish and different vegetables.

Of course you can also have an Israeli Hanukkah too.These are not just latke but also foods that reflect the Middle East influence, There are lamb kabobs or shishlik which can be easily grilled inside or outside, along with hummus served on pita bread. You can finish with the traditional jelly doughnuts or sufganiyot. Chinese food is another exotic cuisine that's party friendly. Instead of the traditional egg rolls try pork and shrimp dumplings or crab rangoon for appetizers.Sesame chicken on skewers is also good too.You can also set up hot pots , literally Chinese fondue for guests to share and mingle.

Holiday themed parties are a fun way to celebrate.It;s also a neat way of introducing guests to exotic dishes and fun cuisines.Think of it as a night of travel and culinary adventure.

Holiday Bring Alongs

This is the time of year when most guests are required to bring some kind of dish to a party or pot luck dinner. The big question is what to bring - hot or cold - sweet or savory?What goes best at a tree trimming party or at a church supper? There are so many choices. It is easy to choose.

Most cooks and bakers  usually go with their strengths. This makes sense because they know exactly how it should be and can make or bake it practically blindfolded. If you're new to the game. then stick with something simple.A salad can make a nice bring along dish. Try something fun like an avocado and celery mix for something different. If you want try a chef salad with different cheeses and meats.Another easy cold dish is an antipasto platter . You can add everything from prosciutto wrapped around bread sticks to artichoke hearts. Bring along small bottles of a simple oregano or rosemary dressing to pour over the different foods.

for hot dishes ,nothing beats a casserole. These can be anything and everything from an elaborate three or tier lasagna, complete with sausage, hard boiled eggs and ham, Baked mac is another good casserole dish that can have layers of bacon added for extra flavor. Chili is another good bring along . It;s easy to make and can go with anything from rice to cornbread.It's also fun to eat. For sides think candied yams or the classic French green bean bake.Both are pretty simple to make and then reheat. If the hostess is serving a roast think about making stuffing as a nice treat.Remember to get an estimate of how many people will be there and adjust your recipes accordingly.You may have to make two or three dishes of the same recipe to fit the needs of the crowd.

Holiday bring alongs can be fun. They're a great way of showing off your talent as a cook, They're also a great way of trying new recipes and enjoying new dishes,