One of the most elegant treats any baker can make is French pastry. It's a complicated blend of crisp layers , airy creams and artistic decorations. They're a challenge for the home baker yet a feather in one's toque if done. The question is can an ordinary baker make an extraordinary sweet?
Many ask themselves that.It's a long leap between cake mix cakes and mille-feulle, better known as Napoleons. The best way to acclimate yourself to it is start off with the relatively easy recipes (and there are some).One of the easiest is crepes,. It's basically sort of like a pancake batter that has to be chilled overnight.it's flour eggs milk and water mixed together and then set aside for twenty-four hours. You can buy a crepe pan for it. This is nothing more than a wider, thinner frying pan or use a frying pan or skillet. Drizzle creme Anglaise over it or serve it street style with granulated sugar and lemon juice. Another relatively easy treat is clafoutis. A plus is that it can be made with any kind of fruit, from apples to blueberries. It's basically an egg rich batter blended together - usually in a blender and poured over fruit. It's baked for only half an hour - until it's golden and puffy.Once you've accomplished that, try Kouign Amann , the mouth watering buttery sweet bread from Brittany.It's made with the same dough as the croissant which is another pastry a home baker can master. Both require a lot of butter because it's sealed in layers of rolled dough. It is labor intensive , with mostly rolling out dough and butter along with shaping into the classic crescents.
Biscuit roses is another transitional level It was featured in yesterday's Sunday's New York Times Magazine. Famed baker , Dorie, Greenspan, wrote about this after baking them. They're sort of like a cross between a lady finger and biscotti.Like biscotti, it's twice baked.and like lady fingers, the yolks and whites are separated , beaten and then joined into the dough. It''s a great way for beginners to learn about meringues along with how to shape batter with a piping bag. After this it's an easy move to eclairs, those classic Gallic pastries. They do require a choux paste which is a delicate two step method. It's first putting water .milk butter and sugar into a two quart saucepan and bringing the mixture to a boil. Flour has to be added slowly, stirred until everything is blended.It;s then adding five more eggs to give it that rich golden color. Just don;t make ti too hot or you'll have scrambled eggs on your hands. Choux paste can be used to make cream puffs along with the eclairs,One of the hardest pastries to make is the mille feuilles or thousand leaves. Also called Napoleon , after France's famed emperor it;'s taking a dough similar to croissant dough where it's rolled and folded several times.There' are intervals where it's put in the fridge. A simple vanilla cream is sandwiched in the layers .The whole thing is topped off with a decorative chocolate or vanilla glaze.
Can the average home baker handle French pastry? Oui! Once conquered these complicated recipes will be as easy as a chocolate chip or scratch cake one.
Monday, February 12, 2018
Saturday, February 10, 2018
Doctor That Dish!
Never be afraid to doctor up dish, whether store bought or homemade. That extra fillip of something can turn a blah dish into something more palatable. What was once bland can be tasty and exciting. Just add a dose of this or that to bring extra life into any recipe.
That happened to me today when i opened can of Bush's vegetarian chili.It looked similar to our family recipe for it so I figured the taste was also similar. Wrong!!! The sauce tasted like the Spaghetti-os one (which is nothing wrong if its' bathing Spaghetti-os), with a funny kind of bland sweetness. It had lost all its' appeal in a second. What to do?Throw in a large pinch of cumin and two heaping tablespoons of chili powder. I then scattered a few pinches of flaky Celtic sea salt (my absolute go to in making any food better) and a few good turns of the pepper mill. After stirring it all together I tasted it . Voila! The perfect chili. It had gone from being a lunch time disaster to a tasty bowl. I ladled it over crunchy tortilla chips and it turned into a textured, flavorful , fun meal.Basically it was adding oomph to a dull can of chili. Home chefs can also do this, reconfiguring and fussing with it to achieve the taste they want. The chili is also a great way of using up leftover roasts. Cut up steak, chicken or turkey would fare well in it., making it a heartier dish.Vegans can add Morningstar Farms soy chicken strips or soy beef crumbles.
You can also doctor up established recipes to make them your own I have done this with my Mom's chili and tomato sauce recipes. My signature ingredient in dark wild flower honey. A dollop of this mellows out the chili and gives the sauce an earthy sweetness.My new favorite recipe chicken mole has been doctored to create a brighter,more flavorful sauce. The recipe that I took from the All Recipes site calls for a can of tomato soup. As much as I love tomato soup, I don't like the idea of it being an ingredient in a sauce. I prefer to use tomato sauce which is purer in taste. It marries well with the cocoa powder, adding a brightness I know I wouldn't have with the soup. Also I add a smidge more cocoa powder for a slightly more intense taste. Frosting is another recipe I doctor up. The chocolate buttercream that I made yesterday got amped up. Instead of the required 3/4 th cups of cocoa powder I increased it to a cup.The result is a dark, fudgey icing that is not too sweet. This offsets any cake' s sugariness. I also sub in light cream for milk - this gives the texture a lush mouth feel.Instead of the usual one to two tablespoons, I increase it to a glug of it, maybe four or five tablespoons, Doing such gives it the malleability and smoothness s needed for icing it across a cake's surface.
Never be afraid to tinker with a recipe. The end result is usually delicious, flavor filled dish. Doctor it up. It's a cure for avoiding a dull recipe.
That happened to me today when i opened can of Bush's vegetarian chili.It looked similar to our family recipe for it so I figured the taste was also similar. Wrong!!! The sauce tasted like the Spaghetti-os one (which is nothing wrong if its' bathing Spaghetti-os), with a funny kind of bland sweetness. It had lost all its' appeal in a second. What to do?Throw in a large pinch of cumin and two heaping tablespoons of chili powder. I then scattered a few pinches of flaky Celtic sea salt (my absolute go to in making any food better) and a few good turns of the pepper mill. After stirring it all together I tasted it . Voila! The perfect chili. It had gone from being a lunch time disaster to a tasty bowl. I ladled it over crunchy tortilla chips and it turned into a textured, flavorful , fun meal.Basically it was adding oomph to a dull can of chili. Home chefs can also do this, reconfiguring and fussing with it to achieve the taste they want. The chili is also a great way of using up leftover roasts. Cut up steak, chicken or turkey would fare well in it., making it a heartier dish.Vegans can add Morningstar Farms soy chicken strips or soy beef crumbles.
You can also doctor up established recipes to make them your own I have done this with my Mom's chili and tomato sauce recipes. My signature ingredient in dark wild flower honey. A dollop of this mellows out the chili and gives the sauce an earthy sweetness.My new favorite recipe chicken mole has been doctored to create a brighter,more flavorful sauce. The recipe that I took from the All Recipes site calls for a can of tomato soup. As much as I love tomato soup, I don't like the idea of it being an ingredient in a sauce. I prefer to use tomato sauce which is purer in taste. It marries well with the cocoa powder, adding a brightness I know I wouldn't have with the soup. Also I add a smidge more cocoa powder for a slightly more intense taste. Frosting is another recipe I doctor up. The chocolate buttercream that I made yesterday got amped up. Instead of the required 3/4 th cups of cocoa powder I increased it to a cup.The result is a dark, fudgey icing that is not too sweet. This offsets any cake' s sugariness. I also sub in light cream for milk - this gives the texture a lush mouth feel.Instead of the usual one to two tablespoons, I increase it to a glug of it, maybe four or five tablespoons, Doing such gives it the malleability and smoothness s needed for icing it across a cake's surface.
Never be afraid to tinker with a recipe. The end result is usually delicious, flavor filled dish. Doctor it up. It's a cure for avoiding a dull recipe.
Friday, February 9, 2018
The Bonbon Cake
What could be better than a chocolate covered strawberry? A cake made like one. I had this idea pop into my head when I saw Duncan Hines' strawberry cake mix.It sounded like a good idea......
Here is what the batter looks like, a kind of Pepto Bismal pink with dried strawberries thrown in.
Here is what the batter looks like, a kind of Pepto Bismal pink with dried strawberries thrown in.
It's the standard Duncan Hines, add three eggs, 1/3 cup vegetable oil, and one cup water. Bake for thirty minutes .
And this is the result. The pinkish shade can't be seen here but there is a rosy hue to the cakes. I have to admit I was nervous , considering the birthday sprinkle cake fiasco. I had nightmares of gooey batter dripping on my oven floor. Thankfully it didn't. It was then onto the icing.
I have fallen for the Two Sisters chocolate buttercream icing.I usually add more cocoa powder than they recommend . It creates a rich, fudgey kind of icing.
The two sisters recommend mixing the confectioner's sugar and cocoa powder first.
It looks like ashes
Two sticks or a cup of softened butter cut up .Milk is usally added but I prefer light cream for a richer, smoother icing.
This is what it looks like all mixed together.
This is the iced cake. I had leftover buttercream icing from the sprinkle disaster.I added a bit too much red food color (all safe) and got this watermelon colored icing.
I should have added lard to it so I could make more defined decoaration.
In the end it turned out to be the perfect ending to a perfect dinner/ (And thank you Polly Bertos and Lili Dugan for inviting us over and for a chance to for me to make this cake.)
Thursday, February 8, 2018
That Secret Ingredient?Squid!!
Squid is one of those foods that 's either met with smiles or frowns.If done right it's a nice alternative to shrimp or scallops.Squid can be made in a variety of delicious dishes from pasta to stew. It's truly versatile, appealing to seafood lovers who want to change it up a bit.
David Tanis wrote about it in his column A City Kitchen. in yesterday's New York Times Food section. Squid and its' cousin, cuttlefish is eaten a variety of various ways in different parts of the world.It can be sauteed in garlic, parsley and lemon for a bright, fresh taste Cooked in a rich sauce containing its' own ink, it 's at home in risotto, pasta or paella.Squid or calamari can be stuffed with breadcrumbs for a take on a popular Mediterranean dish. Want crunch? Then try the Chinese "salt and pepper' squid that has a whisper of the famed Five Spices.Many other cultures enjoy barbecued or fried squid as well. Mr Tanis reminisces about a dried squid he bought off a street vendor while visiting Thailand. It was briefly toasted over hot coals, flattened to the thickness of a potato chip and served with a spicy dipping sauce. The Spanish sell a paper cone full of flash fried cuttlefish rings called chipirones that are doused with lemon juice. Of course the Southern Italians have calamari. Done right it can be crispy and slightly chewy , perfect for dipping into marinara sauce.
Mr. Tanis doesn't offer a quick crispy snack. Instead he proposes a stew made with the sea creature. It's an out of the ordinary idea. Squid and stew usually aren't combined, yet it is popular in some parts of Spain.The Catalans usually cook it with chickpeas and tomatoes, sort of like a thick chowder. Clams are sometimes tossed in too. Mr. Tanis first ate in in a restaurant north of Barcelona. It was done in such a way that it looked like braised veal but tasted like pot roast.It's an easy stew so novice chefs can give it a try.Use a heavy soup pot and start with chicken broth, an onion, a thyme sprig and white wine. Add some carrots and turnips along with chopped leeks and peas. Cleaning it , however, is not for the squeamish. The head and innards have to be yanked out through the tail (where the tentacles are). The tail can be cut off and used in the stew or saved for calamari. The backbone or cuttle also has to removed.It's a clear bone, resembling hard plastic. The squid's skin can also be removed. It's simply tearing it away from the flesh for a cleaner look.
Squid stew sounds like a perfect dish on a winter's night. It's rich with the taste of the sea and the land. It makes for an interesting supper.
David Tanis wrote about it in his column A City Kitchen. in yesterday's New York Times Food section. Squid and its' cousin, cuttlefish is eaten a variety of various ways in different parts of the world.It can be sauteed in garlic, parsley and lemon for a bright, fresh taste Cooked in a rich sauce containing its' own ink, it 's at home in risotto, pasta or paella.Squid or calamari can be stuffed with breadcrumbs for a take on a popular Mediterranean dish. Want crunch? Then try the Chinese "salt and pepper' squid that has a whisper of the famed Five Spices.Many other cultures enjoy barbecued or fried squid as well. Mr Tanis reminisces about a dried squid he bought off a street vendor while visiting Thailand. It was briefly toasted over hot coals, flattened to the thickness of a potato chip and served with a spicy dipping sauce. The Spanish sell a paper cone full of flash fried cuttlefish rings called chipirones that are doused with lemon juice. Of course the Southern Italians have calamari. Done right it can be crispy and slightly chewy , perfect for dipping into marinara sauce.
Mr. Tanis doesn't offer a quick crispy snack. Instead he proposes a stew made with the sea creature. It's an out of the ordinary idea. Squid and stew usually aren't combined, yet it is popular in some parts of Spain.The Catalans usually cook it with chickpeas and tomatoes, sort of like a thick chowder. Clams are sometimes tossed in too. Mr. Tanis first ate in in a restaurant north of Barcelona. It was done in such a way that it looked like braised veal but tasted like pot roast.It's an easy stew so novice chefs can give it a try.Use a heavy soup pot and start with chicken broth, an onion, a thyme sprig and white wine. Add some carrots and turnips along with chopped leeks and peas. Cleaning it , however, is not for the squeamish. The head and innards have to be yanked out through the tail (where the tentacles are). The tail can be cut off and used in the stew or saved for calamari. The backbone or cuttle also has to removed.It's a clear bone, resembling hard plastic. The squid's skin can also be removed. It's simply tearing it away from the flesh for a cleaner look.
Squid stew sounds like a perfect dish on a winter's night. It's rich with the taste of the sea and the land. It makes for an interesting supper.
Wednesday, February 7, 2018
The Sweet Side Of Vinegar
Vinegar is a kitchen staple. everyone has a bottle of either red wine, apple cider or balsamic. Thanks to the fermentation craze, home chefs are making it at home. This complex ingredient is actually the easiest to create. It just takes wine, cider or time.
It fascinated famed chef and regular contributor , Tejal Rao in today's issue of the New York Times Food section.There is a steadily growing swath of enthusiasts , from professional chefs to home ones who are creating bottles of their own. Vinegar's name , come from the French vin aigre - sour wine yet it can be made from fruits,vegetables (!)grains and syrups. Th earliest ones were probably made from leftover wines and bumper crops, Ancient kitchens between the Tigris and Euphrates Rivers were the first to try the process.Before refrigeration there was absolutely no way to stop fermentation. Ripe fruit produced alcohol. It changed to the fermented liquid during the warmer months.It was not just a preservative but a flavoring agent according to Michael Harlan Turkell, a writer and maker of honey vinegars. He is the author of Acid Trip, his 2017 cookbook devoted to all things vinegar. it also formed the base of dipping sauces.Once it made it' leap it persisted into modern times. Like wine it was made in different ways all over the world.Coconut and nipa palms provided sap that could be mixed with water and sap Saki produced rice vinegar.
Is vinegar hard to make at home? No. At its' most basic it's just fermented wine..It just requires oxygen, bacteria and alcohol.Anyone can start with ready made alcohol, a bottle of wine you had lying around, or even hard cider or saki.Homemade alcohol can be made with fermented fruit such as peaches and water. Enthusiasts also buy pH meters to read acidity, but the only other items necessary are a wide mouthed jar and a cheesecloth for straining. There is also a starter or mother that Amazon sells for around ten dollars. It 's a clear disc of acetobacteria and cellulose that forms naturally on the top of vinegar. Once mastered you can create almost any flavor. Chef Misti Norris of the Dallas pop-up restaurant Petra and the Beast, creates all sorts of acidic concoctions from local mustang grapes mixed with passion fruit, peony flowers and figs Her apartment is full of glass containers and covered oak barrels. she plans on selling them later this year. Other restaurant owners such as Jori Jayne Ende, of Lady Jayne/s Alchemy and fish & Game in Chatham, New York uses leftovers from carrots and tomatoes to brown bread and even tomato. and sour cherry. Her barrels contain everything from pith and seeds to cores and peels. . They are left to ferment in a wine base to create vinegars that she'll use in a variety of dishes such as snails.
Fermenting is the hottest culinary trend right now. Start with creating a vinegar with any favorite wine or cider. it'll be a nice addition to the kitchen pantry.
It fascinated famed chef and regular contributor , Tejal Rao in today's issue of the New York Times Food section.There is a steadily growing swath of enthusiasts , from professional chefs to home ones who are creating bottles of their own. Vinegar's name , come from the French vin aigre - sour wine yet it can be made from fruits,vegetables (!)grains and syrups. Th earliest ones were probably made from leftover wines and bumper crops, Ancient kitchens between the Tigris and Euphrates Rivers were the first to try the process.Before refrigeration there was absolutely no way to stop fermentation. Ripe fruit produced alcohol. It changed to the fermented liquid during the warmer months.It was not just a preservative but a flavoring agent according to Michael Harlan Turkell, a writer and maker of honey vinegars. He is the author of Acid Trip, his 2017 cookbook devoted to all things vinegar. it also formed the base of dipping sauces.Once it made it' leap it persisted into modern times. Like wine it was made in different ways all over the world.Coconut and nipa palms provided sap that could be mixed with water and sap Saki produced rice vinegar.
Is vinegar hard to make at home? No. At its' most basic it's just fermented wine..It just requires oxygen, bacteria and alcohol.Anyone can start with ready made alcohol, a bottle of wine you had lying around, or even hard cider or saki.Homemade alcohol can be made with fermented fruit such as peaches and water. Enthusiasts also buy pH meters to read acidity, but the only other items necessary are a wide mouthed jar and a cheesecloth for straining. There is also a starter or mother that Amazon sells for around ten dollars. It 's a clear disc of acetobacteria and cellulose that forms naturally on the top of vinegar. Once mastered you can create almost any flavor. Chef Misti Norris of the Dallas pop-up restaurant Petra and the Beast, creates all sorts of acidic concoctions from local mustang grapes mixed with passion fruit, peony flowers and figs Her apartment is full of glass containers and covered oak barrels. she plans on selling them later this year. Other restaurant owners such as Jori Jayne Ende, of Lady Jayne/s Alchemy and fish & Game in Chatham, New York uses leftovers from carrots and tomatoes to brown bread and even tomato. and sour cherry. Her barrels contain everything from pith and seeds to cores and peels. . They are left to ferment in a wine base to create vinegars that she'll use in a variety of dishes such as snails.
Fermenting is the hottest culinary trend right now. Start with creating a vinegar with any favorite wine or cider. it'll be a nice addition to the kitchen pantry.
Tuesday, February 6, 2018
The Perfect Cup Of Cocoa
Now that we're firmly entrenched in winter, it' time to enjoy a steaming cup of hot winter. This is the perfect cold weather pick me up. It not only is a sweet treat but a tummy warmer, taking away that frosty nip.
Thanks the Mayans for this chill chaser. They began enjoying it about 2,500 to 3,000 years ago. Theirs was a spicy brew being made with mashed cocoa seeds mixed with water, cornmeal, and chili peppers. It was poured back and forth in cups until a froth formed and drunk. The Spanish found it bitter yet went mad for it. Thanks to it being part of the dowry for Iberian princesses. the drink was soon spread throughout Europe. The Spanish and English added sugar to make it more palatable and it was dr Hans Sloane wo added milk to the beverage when he had it during a visit to Jamaica. In 1828 dutch Coenraad Johannes van Houten developed a process to turn chocolate into a powder. From there it was easy for anyone from any class to make a soothing cup. The best cocoa mix is still from Holland - Droste. It's this one that I recommend to make a rich European style hot cocoa. Take two tablespoons of the Droste powder and pour in a trickle of milk to make a paste. Here is where I vary it. I add light cream for a richer mouth feel. Heat a cup of milk over a low flame for two or three minutes (not too long, or a skin will form on the milk's surface. Pour in, stir and add a tablespoon of sugar. Stir again and top with a blob of real whipped cream.
The above is more of a a liquid dessert , perfect after any meal (and maybe after a morning of shoveling the white stuff) however many Americans prefer a lighter - maybe a more watery(?) version. An American classic is Ovaltine. This Swiss (!) import has graced both British and American tables since the early 1900's. It used to have a malty flavor thanks to the addition of malt for added nutrition., however this is not so anymore. Another good mix is Nesquik cocoa powder. Generations have run to this instant mix , creating not just awesome hot cocoa but also glasses of icy cold chocolate milk. Nesquik also comes in syrup form for a less messier version. What about those packets?. Do they make a satisfying hot chocolate? To some purists the answer is no. Yet, they're perfect for those in a hurry, The same with those K-Pods, You won;t have the creamy mouth feel of the real thing yet they're just as delicious. Land O'Lakes has one of the best. Their hot cocoa is nicely rich and their chocolate mint is tasty. Their hazelnut hot cocoa, however, can be a bit too sweet. Swiss Miss is another popular brand and the dark cocoa flavor has a richness that's satisfying. The marshmallow lover's one is fun chock full of mini marshmallows , perfect for s movie night.
Hot cocoa is definitely the best chill chaser.Whether it's a rich Droste one or one from a packet, they''re perfect for keeping you warm/ Make it to take away the mid winter cold.
Thanks the Mayans for this chill chaser. They began enjoying it about 2,500 to 3,000 years ago. Theirs was a spicy brew being made with mashed cocoa seeds mixed with water, cornmeal, and chili peppers. It was poured back and forth in cups until a froth formed and drunk. The Spanish found it bitter yet went mad for it. Thanks to it being part of the dowry for Iberian princesses. the drink was soon spread throughout Europe. The Spanish and English added sugar to make it more palatable and it was dr Hans Sloane wo added milk to the beverage when he had it during a visit to Jamaica. In 1828 dutch Coenraad Johannes van Houten developed a process to turn chocolate into a powder. From there it was easy for anyone from any class to make a soothing cup. The best cocoa mix is still from Holland - Droste. It's this one that I recommend to make a rich European style hot cocoa. Take two tablespoons of the Droste powder and pour in a trickle of milk to make a paste. Here is where I vary it. I add light cream for a richer mouth feel. Heat a cup of milk over a low flame for two or three minutes (not too long, or a skin will form on the milk's surface. Pour in, stir and add a tablespoon of sugar. Stir again and top with a blob of real whipped cream.
The above is more of a a liquid dessert , perfect after any meal (and maybe after a morning of shoveling the white stuff) however many Americans prefer a lighter - maybe a more watery(?) version. An American classic is Ovaltine. This Swiss (!) import has graced both British and American tables since the early 1900's. It used to have a malty flavor thanks to the addition of malt for added nutrition., however this is not so anymore. Another good mix is Nesquik cocoa powder. Generations have run to this instant mix , creating not just awesome hot cocoa but also glasses of icy cold chocolate milk. Nesquik also comes in syrup form for a less messier version. What about those packets?. Do they make a satisfying hot chocolate? To some purists the answer is no. Yet, they're perfect for those in a hurry, The same with those K-Pods, You won;t have the creamy mouth feel of the real thing yet they're just as delicious. Land O'Lakes has one of the best. Their hot cocoa is nicely rich and their chocolate mint is tasty. Their hazelnut hot cocoa, however, can be a bit too sweet. Swiss Miss is another popular brand and the dark cocoa flavor has a richness that's satisfying. The marshmallow lover's one is fun chock full of mini marshmallows , perfect for s movie night.
Hot cocoa is definitely the best chill chaser.Whether it's a rich Droste one or one from a packet, they''re perfect for keeping you warm/ Make it to take away the mid winter cold.
Monday, February 5, 2018
The Three Fruit Rule
Is there such a thing as having too little or to much fruit?We need it year round however buy too much and it's forgotten, left to spoil in the fridge. What's the best bet? Three fruits in the house, no matter if it's summer or winter, spring or fall.
It's easier to garner fruit in the warmer months. There's so much to choose from and there's the added bonus of picking them fresh. Still having too many can clutter up the fridge or kitchen table. Try to buy fruits that you know will be eaten almost right away. Strawberries and blueberries are good summer fruits. They can be cut up in salads, along with being pureed into a salad dressing. They're also good mixed together with sliced bananas in a breakfast or brunch fruit salad.Summer fruits go well with summer cakes.Always have berries on the ready for angel food cakes and trifles.If you want to vary your intake, think melons. They're always refreshing, and can be used in a variety of different drinks such as agua fresca to chilled chunks after a barbecue. Since this is the time for other melons to be sold, vary choices from week to week.The family may not appreciate your melon kick. Think about buying cantaloupes one week, and casabas the next. Since August is peach season, have a few on the table.They'll be a nice change up from the berries and also can be used in a variety of dishes too.
The fall is also a good time for varying fruit in your diet. Many people are in awe of the different types of apples offered and want to try every one. Again the family could get sick of eating them all the time, even though they're candied on a stick or turned into tarts. It's also pear season and they're a refreshing switch from those Fujis and Winesaps. Pears such as the Asian and Bosc are perfect for dipping into caramel. and excellent for poaching. Grapes are harvested at this time too. Nothing beats them as a snack , especially when hiking on a balmy September or October day, Winter and early Spring is citrus season and this is when everyone goes nut for those extra doses of Vitamin. C. The problem with eating too much of them can cause hives. Have oranges and tangerines around but also think of pineapple too. Pommelos, those bowling ball sized grapefruit, are great because they are the highest in Vitamin C and can feed an entire family. The dilemma is they may be too much. Vary them with he new fruit cups from Dole.These are mixed combos, such as peach and mango in slightly sweetened coconut water. They make a great dessert or even breakfast when mixed with cottage cheese or Greek yogurt.
Three is your magic number when having fruit in the house. Any three types will do the trick, in providing nutrition and flavor. It's the perfect amount for any kitchen.
It's easier to garner fruit in the warmer months. There's so much to choose from and there's the added bonus of picking them fresh. Still having too many can clutter up the fridge or kitchen table. Try to buy fruits that you know will be eaten almost right away. Strawberries and blueberries are good summer fruits. They can be cut up in salads, along with being pureed into a salad dressing. They're also good mixed together with sliced bananas in a breakfast or brunch fruit salad.Summer fruits go well with summer cakes.Always have berries on the ready for angel food cakes and trifles.If you want to vary your intake, think melons. They're always refreshing, and can be used in a variety of different drinks such as agua fresca to chilled chunks after a barbecue. Since this is the time for other melons to be sold, vary choices from week to week.The family may not appreciate your melon kick. Think about buying cantaloupes one week, and casabas the next. Since August is peach season, have a few on the table.They'll be a nice change up from the berries and also can be used in a variety of dishes too.
The fall is also a good time for varying fruit in your diet. Many people are in awe of the different types of apples offered and want to try every one. Again the family could get sick of eating them all the time, even though they're candied on a stick or turned into tarts. It's also pear season and they're a refreshing switch from those Fujis and Winesaps. Pears such as the Asian and Bosc are perfect for dipping into caramel. and excellent for poaching. Grapes are harvested at this time too. Nothing beats them as a snack , especially when hiking on a balmy September or October day, Winter and early Spring is citrus season and this is when everyone goes nut for those extra doses of Vitamin. C. The problem with eating too much of them can cause hives. Have oranges and tangerines around but also think of pineapple too. Pommelos, those bowling ball sized grapefruit, are great because they are the highest in Vitamin C and can feed an entire family. The dilemma is they may be too much. Vary them with he new fruit cups from Dole.These are mixed combos, such as peach and mango in slightly sweetened coconut water. They make a great dessert or even breakfast when mixed with cottage cheese or Greek yogurt.
Three is your magic number when having fruit in the house. Any three types will do the trick, in providing nutrition and flavor. It's the perfect amount for any kitchen.
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