Coffee Cocktails, Anyone.?

Can a cup of Java be as intoxicating and complex as a mixed drink? The answer is a surprising yes.There are an elite grouping of coffee bars that are taking the average cup of coffee to new levels.It's coffee but for the coffee affection ado. These spruced up brews were the subject of an extensive article in today's Wednesday New York Times Dining section.Oliver Strand, newcomer to the section, got the lucky chance to taste a variety of different shots.A Los Angeles coffee shop has the honors of being the most innovAtive and the best (although some New York City coffee shops come in close).The owners, Charles, Babinski and Kyle Glamville, are the owners of two places, G & B Coffee and GoGet Em ,Tiger.Where they make coffee with only whole milk and real sugar.Any thing even vaguely diet related is not allowed.This simply creates a better cup. They do add a homemade almond macadamia milk to their lattes.It's first shaken over ice with espresso,then strained into a chilled Mason jar.Ice is then added and it's not must any cube.The ice is made from a Kold Draft ice maker, a machine only found in cocktail bars.The result is more a cocktail dessert hybrid, elevating it to a new level of Joe?they also are the ones behind the coffee milkshake, two double shots of espresso blended with fresh made vanilla ice-cream that has also been dusted with espresso grounds. Babinski and Glanville have gone a step further.They have mixed homemade Ginger beer, exciting on , with espresso to create a drink called The Dark And Stormy.Mr.Babinski has also toyed with the idea of carbonating the coffee to create floats.They have already broken new ground with a trio of drinks called The Business And Pleasure.This is a shot of espresso ,carbonated ice tea,with the fizz made with citra hops and an iced almond macadamia milk cappuccino. Their idea for these new creations came from when both worked at different coffee companies.While doling out cookie cutter cappuccinos and lattes both men talked to regulars about what they really liked and wanted. Their first two creations were a nod to the. Christmas and Thanksgiving holidays.They infused cream with fresh mint for their peppermint mocha while the pumpkin spice latte has freshly ground spice base of nutmeg,Ginger, allspice clove and cinnamon.The eggnog latte started off in a growler, a canister where mixed drinks are made.Other coffee companies around the US are trying similar recipes.Intelligentsia Coffee inManhattan has a coffee drink based opacity fave, the egg cream .Black and Blue Curee Coffee in Austin, Texas puts coffee in kegs and serves it like a frothy stout.In San Francisco,tonic is added to the brew at Saint Frank to create a fizzy Brazilian tonic.while Washington DC Mockingbird Hill has a Kenya Cola .It also has an extra kick of bitters to it. Thanks to coffee innovators , a cup of Joe will be an experience and not just a daily jolt to wake up.There will be new ways and new methods to turn this ancient brew into something sophisticated and modern.It won't just be aborting cup with froth anymore.

Smuckers Sundae Side

Everyone hears Smuckers and think jams.That is true.The company does produce a wide and delicious array of jams and jellies but they also have a line of syrups and toppings ranging from the gourmet to All American.All that is needed is ice cream and a spoon and you can create a fun summer sundae. Smuckers was the company behind the hard shell coating on ice cream.This is what you usually get at ice cream chains like Dairy Queen.It starts out as a thin liquid and then hardens to a crunchy shell.This was an instant hit when it went public almost thirty years ago.It's still fun to use.Smuckers now has expanded the flavors from just chocolate to caramel, fudge, pink lemonade rainbow sherbet and root beer.There's even a dark chocolate and pretzel one for a taste of salty and sweet.They are great and different if you're creating a kids cone bar at a summer birthday party.They also have regular syrups too as well as toppings.The company has some fruit ones such as pineapple and strawberry.It also has the jarred toppings which have always been classics.Try the old fashioned butterscotch with their pecan or walnut syrups or layer hot fudge and marshmallow toppings for making a rocky road sundae. Smuckers has a sophisticated side as well.There are gourmet toppings that could also be used on crepes or dessert waffles.I've tried their chocolate coconut which is amazing. It is so rich and thick, it's more like a pudding.It was good with ice cream but it can be used for so many other desserts like a sauce for beignets.The other flavors are salted caramel which would even be good as a spread for brioches and croissants.There is also dark chocolate and hot fudge.You could serve these last two with sliced strawberries or sliced bananas as a spin on a fruit sundae.Smuckers also has the syrups in squeezable microwaveable bottles for a true hot sundae experience.These are in both light and dark chocolate as well as with caramel and butterscotch,.There are also sugar free toppings, both in the fruit and the microwaveable caramel and chocolate.Splenda is used instead of sugar so the taste is still pretty true to the original flavors. Make Smuckers your go to with ice cream this summer.You can make fantastic sundaes and cones.Try a hot fudge sundae or a fruity split. Go sophisticated with their salted caramel or chocolate coconut ladled over a crepe or waffle.Smuckers let's you go wild with creating sweet treats.

The Bad Foods Of Summer

Summer can give us some of the healthiest foods but it can also offer some of the worst too. from the barbecue to the boardwalk, over fried , over grilled and over sweetened nainsook meals and treats are gobbled down in abundance. if you want a healthier diet, avoid them or cut down.Just don't make them a habit. Barbecues are usually thought of as wholesome affairs.After all what could be more American?however grilled meats can be hazardous if eaten on a daily basis. That innocent burger and hot dog have now been remedied unhealthy thanks to cooking them over coals. Meats can be rendered carcinogenic thanks to the high heat.One way to avoid this is cut meats such as chicken and steak into kabob side bites.They will cook up quicker and spend less time on the grill. Grilled veggies are fine and even encouraged.Try corn, tomatoes, even asparagus and peppers.Also those fresh grilled veggies are much better than those picnic salads.Most are cholesterol bombs laden with too much mayo and even sugar.To make a healthy potato salad or Cole slaw sub in olive oil for the mayo or even a low fat mayonnaise.You cam also try Nayonaiise a soy based sub vegans use'Also flavoring with dark honey is much better. you can even use it in barbecue sauces instead of brown sugar.Beach fare also comes with caveats.Most beachfront stands sell fun foods.However their after effects aren't such.Many pavilions serve everything from cheesy nachos to nuggets.They are tasty after a day of splashing in the waves but they're not nutritious.Pack a cooler with veggies slices a healthy homemade Greek yogurt dip along with fruit and pretzels.For drinks think fresh brewed ice tea and water instead of soda and juices. Summer also brings about trips to the boardwalks and fairs.It is a Herculean feat not to buy any of the junky foods .Surprisingly enough cotton candy is about the most healthiest.It's is pure sugar, yes, but it has no grease , lard, butter or flour.Another Ok treat is the candy apple.The only problem with it is that it can play havoc with your dental work.Chirros are becoming popular and who doesn't love them.They're crunchy and sweet, often served with a chocolate or caramel sauce.These are loaded with everything from grease to white flour.There's really no sub for them so if you do crave one go easy.Ice cream and frozen custard are always featured.These too are cholesterol laden. ,especially if you pile on syrups and whipped creams.Opt for Italian ice instead.Another fair ground treat is fried anything.Avoid this booth at all costs.As yummy as fried butter it is is just pure poison. The summer is full of diet land mines,These can be fun and downright delicious but they are lethal. Eat these sparingly just as a rare treat. then go back to the fruits and veggies of the season.

Your Summer Must Have Pyure Stevia

Stevia seems to be the sweetener of choice these days.Yet there are so many kinds to choose from.The worry is over .Use Pyure ,a sweetener that's good for you and tastes good too.It's the perfect plus for summer dining.It can go from barbecue to dessert, in variety of recipes. I like using Pyure for a number of reasons.One it has fiber which can help lower cholesterol.The company also uses the best of the leaves from the stevia plant which means a sweeter taste.The company also practices sustainable farming, a big plus on my list.Pyure comes in a variety of forms,making it extremely versatile for both cooking and baking. The packets can be used to sweeten summer coolers such as lemonade or fresh brewed iced tea as well as sweetening my regular nighttime herbal one(another benefit of using Pyure is that it won't keep you up at night like regular sugar would)"The sweetener comes in a granular form and you use it the same way you would sugar.The measure for the two are the same although I would decrease the amount of stevia used because ot it's intense sweet taste.The company also make a green tea energy drink featuring Pyure and natural fruit flavors. Loke sugar, Pyure can be used in a variety of different summer recipes.Try a pinch of it in a homemade low calorie barbecue sauce.Mix ketchup,Pyure ,and apple cider vinegar along with some fresh ground pepper or cayenne for a sweet and fiery rib sauce.It can also be used as a dry rub for different kinds of meats such as chicken wings, brisket , and beef ribs.Mix two to three packets with sea salt, fresh ground black ,white and pink pepper corns along with a dash of garlic powder.Rub and then cook.Of course Pyure is a great sweetener for ades but it can also be used in cocktails too.Try it in a star fruit martini or a watermelon cucumber cooler.Pyure can be added to sliced strawberries to create a sweeter, low calorie shortcake and do not hesitate to use it to sweeten fresh whipped cream.This last will go well with any short cake or even over ice cream.Pyure can be used in making this last as well as in homemade sherbets, ices and sorbets. If you have to pick a stevia brand for your summer cooking, look no further than Pyure.It has a great taste and great benefits.Use it in everything from barbecue sauce to homemade ice cream.Have all those fun summer foods without the worry of too many calories.

The Effects Of D Day

Today is the seventieth anniversary of D- Day the beginning of the end of World War II.It was the time when brave young men, just barely out of childhood, saved the world, making it a safer and better place.Sadly we still have conflicts and brave young men and women fighting in them.There's so many things we can do for them and their families ,from baking a simple cake to treating them to a dinner and a homecoming party. One of the nicest things you can do for any service person or vet is treating him or her to a home cooked meal. Nothing beats a steak with homemade plank fries or hand made burgers on the grill.Also invite their families too, and make sure there are special treats for their kids.If you have a garden or a few fruit trees ,do not hesitate to bring over the best of the crop.You can also do this at some VA hospitals (if it is allowed.check first before you go).If you know a returning soldier, then treat him or her and their spouses to a romantic candle lit dinner.Throw in a bottle of champagne and then leave. Another way of just saying thank you is baking a batch of cookies or a cake. It may be a small token of gratitude but it will mean a lot to them.Also gift cards to restaurants or even coffee shops is just a minute way of showing your appreciation for them. Another way of showing your gratitude is helping out at VFW picnics or arranging dinners or drives.Older veterans too appreciate whatever you bring ,whether homemade Cole slaw or just your grilling skills. If you have any veterans in your neighborhood, invite them out to dinner or over to your house for a meal. Your and your kids will enjoy their stories along with making friends.Visit nursing homes and independent care centers.A gift of in season fruits and vegetables are always nice and good for their diets as well.Again offer to take them to a favorite restaurant for not just good food but a good heart to heart talk. Sadly enough there will always be conflicts.Thankfully there will always be brave men and women who will fight them.We need to honor them in some way, whether with a dinner or home baked gift.It's a very small token to say thank you.

Maya Angelou, Writer,Poet, Home Chef?

Maya Angelou was one of the seminal writers of both the 20th and 21st Centuries.She was also nominated for a Tony award and also appeared on one of the first TV. Miniseries, Roots.Yet she had another talent - cooking.Dr .Angelou was an accomplished hostess and a home chef.Her parties were as legendary as her words. There was a very lovely memorial and remembrance to her in yesterday"s New York Times Dining section.Jessica B. Harris,who knew the great poet and writer, gives us a different facet of her life.In a way, it's no wonder that Ms. Harris memory takes place in California's Sonoma wine country.This is a region where the soil is rich and both fruits and vegetables grow in abundance.Any foodie or adept home chef would live in an area such as this.She was also a True hostess, always having a well stocked pantry.She loved en tertaining any kind of party from the small and intimate to the loud and noisy.Cooking for both was a snap and a pleasure for her.One of the best memories Ms. Harris has is Dr.Angelou's New Year's Day feast.It was a true Southern, affair with hop pin' John,ham roast chicken ,greens and candied sweet potatoes.It was held at her North Carolina house, a home with undoubtedly an ample kitchen to cook and create.Her New York parties had the literati and stage ,from Jimmy Baldwin to the great Nina Simone. It should come as no surprise that Dr. Angelou also wrote a cookbook, first published in 2004 ,Hallelujah!The Welcome Table: A Lifetime Of Memories With Recipes is mixed with her recipes and recounts of her life. It was a best seller, even rivaling her prose and poetry in sales.Like many writers she traveled the world but unlike them she collected recipes.She was adept at recreating many different dishes like her 12 boy curry, so named because it required twelve servants to carry it. This colonial dish ,despite it's somewhat dubious history, was a favorite.She also wrote a humorous poem ,The Health Food Diner, almost Ogden Nashian in it's humor and meter , lightly ridiculed vegans with their righteous ways as well as listing a long and yummy list of all sorts of meats from corned beef to prime rib. Dr. Angelou was an amazing writer but she also was an amazing cook and cookbook writer.Yes, she was remembered for her fiction and poems but she should. Also be remembered for her legacy of good dishes.She was a star, not just of Literary circles but of the kitchen as well.

Chilies Without Heat

Heat is always associated with Mexican chilies and food.It's what makes the cuisine unique and also popular.There is one part of Mexico where the fires isn't always ablaze.It flavors, it adds to the existing flavors ,but it doesn't"t burn brightly.If any thing it smolders. Mark Bittman, wrote about this area, the Yucatan Peninsula is a large article in today"s New York Times Dining section.He travels to the area and ,of course it inspires and influences his cooking.Like other parts of Mexico, chiles are a part of every day eating.However these won't burn the throat or bring on tears when eaten.There's more of a fruitiness, according to Mr. Bittman. Cooking with these are easy and there's a lot a home chef can do with them.Milder chiles are great because they will not dominate and become the main flavor.The best chiles to use are the chipotles which are smoked ,dried jalapenos.With any chile pepper, the key is roasting and/or toasting You can roast them over an open fire or in a skillet( sans oil or butter).You can even use an oven .Any roasting releases complex aromas.Your best bet is using fresh chiles.They benefit the best from roasting.You can discard the skins if you want but it's really not necessary The article has some interesting recipes.There are scrambled peppers and eggs.This makes a different brunch recipe.It has jalapeño along with chopped red bell peppers.The scramble can be served inside a flour tortilla or on toast.It would also be perfect with a side of black beans and rice too,There is also puzzle a pork and chile based dish,driven by smokier milder chilies such as chipotle or nachos.It's kind of like a soupy stew, also using hominy or maize as well.The third recipe is a chile tomato sauce.This is not so hot and could be both the base for chile as well as for arrabiata sauce.Ancho chiles are blended with garlic and onions along with honey and apple cider vinegar.after cooking it is ten pureed and placed into a glass jar.You can save it for a week however it probably won't last ,thanks to it's versatility. Chiles can be both hot and smokey.If you want a more subtle flavor go with the milder ones of the Yucatan Peninsula.You can create some tasty dishes ,enjoying the peppers true flavor with out the tongue and throat searing heat.It's a different twist onMexican favorites,