Islam, like many other religions has taken a bad wrap lately. People tend to forget its' history and with that the foods that are part of that history. Thankfully , there is a new cookbook that shows not only the foods of this vast religion but also the its' long story. Both are intricately intertwined.
It is the subject of a new cookbook written by cookbook writer, Anissa Helou, a Christian, herself, but also Lebanese born. Mayukh Sen, a James Beard award winning writer on food and culture, interviewed Ms. Helou for yesterday's New York Times Food section. Like many other Lebanese, she was uprooted by the civil war that started in 1975 and ended in 1990. She talked with many from this diaspora in 1992 and realized there was a need for a cookbook. Lebanese Cookbook was on the shortlist for the Andre Simon award which honors British food and drink books., Eight more recipe books followed, covering such topics as varied as Mediterranean street food to offal. The ninth cookbook , Feast : Food Of The Islamic World , a five hundred page book rivaling LaRousse Gastronomique in size. It starts off with the advent of the religion i the year 610 to the Mughal Dynasty. There are 300 recipes(!) that show the expansive realm of the religion, from Xinjiang to Zanzibar. Ms. Helou felt she had to write this to show how the religion really is after seeing the rise if ISIS and the Arab Spring vilify it.
The recipes are extensive . (those interested can take a free peek at the book on Amazon). Flat breads are the same yet not the same, thanks to variations that include ghee and nigella seeds. A dessert as simple as rice pudding is made differently according to the country. Moroccans make it with milk and orange water. The Turkish omit the milk and flavor it with saffron. There is also the Lebanese treat, kabab karaz a dish of ground lamb meatballs cooked in a pool of sour cherries,raw cane sugar and pomegranate molasses. The meatballs look like tiny ruby marbles as they're piled on pita triangles that have been drizzled with melted butter and topped with chopped parsley and toasted pine nuts. The recipe is interesting because it uses the Lebanese seven spice mixture, easily made at home by combining pepper with ground allspice, cinnamon,coriander, clove ginger and freshly grated nutmeg. The leftover mix can be used in marinades and tabbouleh.It's also special because it comes from the war torn city of Aleppo, once considered the Lyons of Syria,
Ms. Helou is the savior of Islamic cooking. it's told from a , well researched point of view. It's not just a cookbook but history book.,
Thursday, June 7, 2018
Wednesday, June 6, 2018
Running A Classic
Le Bernardin is one of Manhattan's culinary landmarks. It literally has put New York city on the radar of serious critics and food lovers. One woman is behind its' success Maguy le Coze. Her life has been the industry Her life is the restaurant.
Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert, was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972 in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.
Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze. Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.
Le Bernardin will be around for a while as will Mlle. le Coze. She is the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.
Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert, was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972 in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.
Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze. Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.
Le Bernardin will be around for a while as will Mlle. le Coze. She is the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.
Tuesday, June 5, 2018
Mush Mouth
Having dental work and oral surgery is annoying along with being painful. The worst part is that you're on a really strict diet for a few days.Luckily you can make it work and more or less have the same foods you normally eat.
Unfortunately I had a back molar pulled today and was promptly told what to eat and not eat. No chewy meats like steak. No crunchy foods like pretzels and chips. I can eat guacamole but not the corn chips that accompany them. Another taboo - hot food which can dissolve the stitches in my mouth.Foods have to be tepid, room temperature or better yet cold foods. No crunchy Smarties (which got me into this mess in the first place). No popcorn - another culprit that could have damaged the tooth that needed to be pulled. Soft squishy tomatoes are fine celery isn;t unless it's chopped up.Forget hot chocolate - way too hot and sugary. Very sugary drinks such as it and even icy sodas should be avoided for at least a day or two. They can irritate the raw extraction site. Warm coffee is fine as is warm water . It 'll be another twenty-four hours before I can satisfy my Panera and Starbucks cravings,
Of course my meals will be slightly altered. Thankfully I can have my daily breakfast of flavored oatmeal. My hot herbal tea will need a few ice cubes now. I can still have scrambled or soft boiled eggs at home or at my favorite diner. Omelets are on the list too. I just can;t have a side of bacon and home fries.Corned beef hash is OK with it so I may try this new combo./ As for meals, clear soups such as vegetable broth is allowed along with pureed or mushy foods.Mashed potatoes are high on the list. They can be enhanced with a huge knob of butter or a few tablespoons of gravy. Polenta is also on the list. Cheesy polenta is even better.It's soft, creamy and chock full of protein.Baked mac and cheese is not just the comfort food that will get you through this but it's perfectly fine to eat. Another mushy pasta dish is pastina, those little stars mixed with melted butter.It's also allowed. Yay! if you want something more nutritious them have pureed beans and rice along with pureed yams.Finish with Hagen -Daz mini cups .
Extractions are a pain, both literally and figuratively, The restricted diet that goes with it is evne worse. Just - grin - and bear it - and embrace the mushiness.
Unfortunately I had a back molar pulled today and was promptly told what to eat and not eat. No chewy meats like steak. No crunchy foods like pretzels and chips. I can eat guacamole but not the corn chips that accompany them. Another taboo - hot food which can dissolve the stitches in my mouth.Foods have to be tepid, room temperature or better yet cold foods. No crunchy Smarties (which got me into this mess in the first place). No popcorn - another culprit that could have damaged the tooth that needed to be pulled. Soft squishy tomatoes are fine celery isn;t unless it's chopped up.Forget hot chocolate - way too hot and sugary. Very sugary drinks such as it and even icy sodas should be avoided for at least a day or two. They can irritate the raw extraction site. Warm coffee is fine as is warm water . It 'll be another twenty-four hours before I can satisfy my Panera and Starbucks cravings,
Of course my meals will be slightly altered. Thankfully I can have my daily breakfast of flavored oatmeal. My hot herbal tea will need a few ice cubes now. I can still have scrambled or soft boiled eggs at home or at my favorite diner. Omelets are on the list too. I just can;t have a side of bacon and home fries.Corned beef hash is OK with it so I may try this new combo./ As for meals, clear soups such as vegetable broth is allowed along with pureed or mushy foods.Mashed potatoes are high on the list. They can be enhanced with a huge knob of butter or a few tablespoons of gravy. Polenta is also on the list. Cheesy polenta is even better.It's soft, creamy and chock full of protein.Baked mac and cheese is not just the comfort food that will get you through this but it's perfectly fine to eat. Another mushy pasta dish is pastina, those little stars mixed with melted butter.It's also allowed. Yay! if you want something more nutritious them have pureed beans and rice along with pureed yams.Finish with Hagen -Daz mini cups .
Extractions are a pain, both literally and figuratively, The restricted diet that goes with it is evne worse. Just - grin - and bear it - and embrace the mushiness.
Monday, June 4, 2018
Starring Veggies
It is hard to be a chef in a vegetarian house. You have to be both creative and thoughtful since there is no m eat as the main course. What takes over? The designated veggie. It s possible to have a rounded dinner or even holiday meal where veggies shine.
Most vegetarian and vegan home chefs usually fall back on tofu. There's Gardien and Morningstar Farms to give a sub in for the real thing. However , as any vegan home chef will tell you, these products get old quick.Gardien does have some delicious meat alternatives like their burgers and beef tips, yet most of their products come with accompanying sauces. These are only teriyaki and Mandarin sauce and there's not much to do with them ,other than serve them with broccoli and rice.Also many stores (such as mine) don't carry the full line so I'm stuck with making the same three or four dishes almost every day.Morningstar Farms is the same. Their soy beef crumbles are versatile ,I've put them in homemade tomato sauce, chili and some thrown together Chinese influenced stir fries. Yet that's it. Pasta every day is not good.Again it gets old real quick. To vary my menu as well as adding color to dishes I've decided to have three different veggies each prepared different ways. One it get us out of the culinary doldrums, two, an all veggie meal means more nutrition and lower calories and three, it's a great way to enjoy a harvest of various flavors and textures. The key aspect to remember is use spices along with vegan butter and olive oil to create interesting main and side dishes.
One veggie that is recapturing the nation's attention is eggplant. It's not being turned in oil sodden Parmesan style but robust grill worthy steaks. These will definitely be the main course and they're easy to make..It's taking one eggplant and cutting it lengthwise into three planks or steaks. Drizzle olive oil and add dashes of sea salt and pepper. Just grill for four minutes on each side. You can also broil them for a couple of minutes too.What is great about eggplant is that's its a sponge. Marinate it however way you like and the marinade's flavor will soak in, creating a rich flavor. Spiralized zucchini is another good choice. Zoodles, as they're commonly called are easy to make along with being made by Birdseye . They are great just sauteed with butter and garlic. Since the veggie is heavily water laden, you don;t have to worry about the sauce. The water is cooked out and blends nicely with the oil and butter. You can sprinkle on some vegan Parmesan cheese for a pasta vibe. Cauliflower has become a main star thanks to the many ways to cook it. It's now a main dish as "risotto'. It has the same ingredients as a regular risotto, with white wine and sauteed onions. One dish on my radar is cauliflower risotto Milanese , the elegant Lombard dish made with saffron.
Let the veggies be the star of the dinner show. Get creative as you turn them into main dishes. They'll add color and zing to the meal.
Most vegetarian and vegan home chefs usually fall back on tofu. There's Gardien and Morningstar Farms to give a sub in for the real thing. However , as any vegan home chef will tell you, these products get old quick.Gardien does have some delicious meat alternatives like their burgers and beef tips, yet most of their products come with accompanying sauces. These are only teriyaki and Mandarin sauce and there's not much to do with them ,other than serve them with broccoli and rice.Also many stores (such as mine) don't carry the full line so I'm stuck with making the same three or four dishes almost every day.Morningstar Farms is the same. Their soy beef crumbles are versatile ,I've put them in homemade tomato sauce, chili and some thrown together Chinese influenced stir fries. Yet that's it. Pasta every day is not good.Again it gets old real quick. To vary my menu as well as adding color to dishes I've decided to have three different veggies each prepared different ways. One it get us out of the culinary doldrums, two, an all veggie meal means more nutrition and lower calories and three, it's a great way to enjoy a harvest of various flavors and textures. The key aspect to remember is use spices along with vegan butter and olive oil to create interesting main and side dishes.
One veggie that is recapturing the nation's attention is eggplant. It's not being turned in oil sodden Parmesan style but robust grill worthy steaks. These will definitely be the main course and they're easy to make..It's taking one eggplant and cutting it lengthwise into three planks or steaks. Drizzle olive oil and add dashes of sea salt and pepper. Just grill for four minutes on each side. You can also broil them for a couple of minutes too.What is great about eggplant is that's its a sponge. Marinate it however way you like and the marinade's flavor will soak in, creating a rich flavor. Spiralized zucchini is another good choice. Zoodles, as they're commonly called are easy to make along with being made by Birdseye . They are great just sauteed with butter and garlic. Since the veggie is heavily water laden, you don;t have to worry about the sauce. The water is cooked out and blends nicely with the oil and butter. You can sprinkle on some vegan Parmesan cheese for a pasta vibe. Cauliflower has become a main star thanks to the many ways to cook it. It's now a main dish as "risotto'. It has the same ingredients as a regular risotto, with white wine and sauteed onions. One dish on my radar is cauliflower risotto Milanese , the elegant Lombard dish made with saffron.
Let the veggies be the star of the dinner show. Get creative as you turn them into main dishes. They'll add color and zing to the meal.
Saturday, June 2, 2018
Good Foods, Good Teeth
Our teeth usually are the last body part we think of when we eat. Yet they, like our bones, need healthy foods to thrive . A bad diet can lead to bad dental problems which could lead to bad heart problems. The best way to avoid these is to give your choppers a diet rich in nutrients . The reward? A bright white smile!
There are reasons why parents freak out over their kids eating too much candy or soda. These are loaded in sugar which mixes with bacteria. This then turns into an acid which breaks down tooth enamel. Also , a passion for sweets lasts well into adulthood and it;s hard to get out the habit of wanting them. Start the little ones early with healthier treats such as apple or pear slices. Surprisingly bananas and raisins are high in sugar and not good for developing teeth. Kids love colas and other fizzy sweet drinks.Even juices are suspect, Let them drink milk or chilled water. What about flavored seltzer? There' no sugar in it, true, but the carbonation resulting from a hit of carbon dioxide can cause acids to form in the mouth. Even if you make it at home using a SodaStream, there;s a huge risk of cavities forming. A better bet is a chilled decaf herbal tea however make sure it's distilled. It can create problems in children so you may want to stick with fruit infused waters. These are easy to make,It's just taking any kind of fruit like pineapples or berries and infusing them in chilled water for four hours.
It's not too late for any adult to adopt a tooth healthy diet. Unfortunately our sugar habits are very much ingrained in us. One of our worst habits is imbibing too much coffee. Thanks to all these coffee shops, we're a country hooked on it. Caffeine does cause problems as well as creating halitosis or bad breath . It reacts with the mouth's bacteria which forms the corrosive acid that destroys enamel. You can have your java fix but drink it quickly. Don't spend the day sipping it. That can lead to more harm. Also brush your teeth or at least rinse them after your daily cup. The same advice applies to tea too. Avoid the sugary extras like those chocolate and caramel drizzles or that pound of sugar you put into your cappuccino. We have a tendency to snack and unfortunately on the wrong kinds of food. Nix the afternoon Skittles and Oreos. As with kids, apples and pears are the best for your teeth. The fruit's rough flesh scrape the teeth much like a toothbrush. They also stimulate the mouth to produce more saliva which washes away the bacteria. Raw carrots and celery are also good for the teeth and also scrape away bacteria. If you do seriously crave sweets then go for dark chocolate. It's rich in flavanoids which help in oral health.
A healthy diet means healthy teeth. Eat right and you can have that bright white smile. It's not good genes that produce good bicuspids and canines. It good food.
There are reasons why parents freak out over their kids eating too much candy or soda. These are loaded in sugar which mixes with bacteria. This then turns into an acid which breaks down tooth enamel. Also , a passion for sweets lasts well into adulthood and it;s hard to get out the habit of wanting them. Start the little ones early with healthier treats such as apple or pear slices. Surprisingly bananas and raisins are high in sugar and not good for developing teeth. Kids love colas and other fizzy sweet drinks.Even juices are suspect, Let them drink milk or chilled water. What about flavored seltzer? There' no sugar in it, true, but the carbonation resulting from a hit of carbon dioxide can cause acids to form in the mouth. Even if you make it at home using a SodaStream, there;s a huge risk of cavities forming. A better bet is a chilled decaf herbal tea however make sure it's distilled. It can create problems in children so you may want to stick with fruit infused waters. These are easy to make,It's just taking any kind of fruit like pineapples or berries and infusing them in chilled water for four hours.
It's not too late for any adult to adopt a tooth healthy diet. Unfortunately our sugar habits are very much ingrained in us. One of our worst habits is imbibing too much coffee. Thanks to all these coffee shops, we're a country hooked on it. Caffeine does cause problems as well as creating halitosis or bad breath . It reacts with the mouth's bacteria which forms the corrosive acid that destroys enamel. You can have your java fix but drink it quickly. Don't spend the day sipping it. That can lead to more harm. Also brush your teeth or at least rinse them after your daily cup. The same advice applies to tea too. Avoid the sugary extras like those chocolate and caramel drizzles or that pound of sugar you put into your cappuccino. We have a tendency to snack and unfortunately on the wrong kinds of food. Nix the afternoon Skittles and Oreos. As with kids, apples and pears are the best for your teeth. The fruit's rough flesh scrape the teeth much like a toothbrush. They also stimulate the mouth to produce more saliva which washes away the bacteria. Raw carrots and celery are also good for the teeth and also scrape away bacteria. If you do seriously crave sweets then go for dark chocolate. It's rich in flavanoids which help in oral health.
A healthy diet means healthy teeth. Eat right and you can have that bright white smile. It's not good genes that produce good bicuspids and canines. It good food.
Friday, June 1, 2018
Chicken Your Way
Chicken is one of the most versatile meats, especially now during barbecue season.It can be marinated , dipped in sauce or even coated to create a tasty lunch or dinner. What is great is that almost every flavor goes with it ,It could be citrus-y, garlicky or boozy. It will still come out flavorful.
Wings and legs are the best parts of the chicken for grilling. A whole one will have to be butterflied or spatchcocked to make sure every section is grilled. Grocery stores sell both and sometimes in a combined package. David Tanis wrote about wings in his City Kitchen column in Wednesday's New York Times Food section. He suggests getting the meatier wings or drumettes. It makes for a more filling eat. Less meatier pieces can be over marinated too , Meatier kinds soak a marinade but aren't overpowered by it. Do the pieces have to be prepped before being placed in any kind of sauce? No, in fact most chefs will tell you don't wash the pieces. Just start right away with what you want to do with them. The next step is deciding just what to do.. Longing for crunch ? Then batter them and for a healthier chew cook them on the grill. Marinating is another way to go. It's also a way to get creative with tweaking old recipes or create a new one. Another idea is just grilling the pieces and dipping them in any kind of sauce.
What ingredients work the best with wings and legs? Almost any kind. Mr. Tanis goes the Roman and Greek route with lemon and rosemary.Garlic and red pepper flakes give them zing. Although he bakes them on fingerling potatoes in the oven, they can also be roasted on the grill. I would cook them separately and even would put the potatoes on the gill, for a crunchy , smoky side. Lime can also be used and is especially flavorful when mixed with soy and honey Orange can also add zing to chicken legs and wings. What is so great about this citrus fruit can be paired with honey for a sweet glaze or added to teriyaki sauce for a savory treat. Want more of a kick? Then use bourbon to spice it up.It's a sweet mix of the liquor and pineapple juice Hoisin and Worcestershire sauce are also added to balance out the flavors. Whiskey can also be used in a marinade. Just be sure that it's tempered with soy sauce or tamari.Another way to go is grill the chicken and dip the pieces into an old fashioned barbecue sauce. It 's a combination of ketchup, molasses and Worcestershire sauce with cayenne and garlic powders. You can add freshly chopped onions or onion powder along with shallots and scallions.
Chicken is a versatile meat that can be zinged up with any flavor.Try legs and wings in any combination for a tasty meal. Whatever ingredients work, go with them for a delicious barbecue.
Wings and legs are the best parts of the chicken for grilling. A whole one will have to be butterflied or spatchcocked to make sure every section is grilled. Grocery stores sell both and sometimes in a combined package. David Tanis wrote about wings in his City Kitchen column in Wednesday's New York Times Food section. He suggests getting the meatier wings or drumettes. It makes for a more filling eat. Less meatier pieces can be over marinated too , Meatier kinds soak a marinade but aren't overpowered by it. Do the pieces have to be prepped before being placed in any kind of sauce? No, in fact most chefs will tell you don't wash the pieces. Just start right away with what you want to do with them. The next step is deciding just what to do.. Longing for crunch ? Then batter them and for a healthier chew cook them on the grill. Marinating is another way to go. It's also a way to get creative with tweaking old recipes or create a new one. Another idea is just grilling the pieces and dipping them in any kind of sauce.
What ingredients work the best with wings and legs? Almost any kind. Mr. Tanis goes the Roman and Greek route with lemon and rosemary.Garlic and red pepper flakes give them zing. Although he bakes them on fingerling potatoes in the oven, they can also be roasted on the grill. I would cook them separately and even would put the potatoes on the gill, for a crunchy , smoky side. Lime can also be used and is especially flavorful when mixed with soy and honey Orange can also add zing to chicken legs and wings. What is so great about this citrus fruit can be paired with honey for a sweet glaze or added to teriyaki sauce for a savory treat. Want more of a kick? Then use bourbon to spice it up.It's a sweet mix of the liquor and pineapple juice Hoisin and Worcestershire sauce are also added to balance out the flavors. Whiskey can also be used in a marinade. Just be sure that it's tempered with soy sauce or tamari.Another way to go is grill the chicken and dip the pieces into an old fashioned barbecue sauce. It 's a combination of ketchup, molasses and Worcestershire sauce with cayenne and garlic powders. You can add freshly chopped onions or onion powder along with shallots and scallions.
Chicken is a versatile meat that can be zinged up with any flavor.Try legs and wings in any combination for a tasty meal. Whatever ingredients work, go with them for a delicious barbecue.
Thursday, May 31, 2018
An Icebox Cake With Snap
Icebox cake is the de rigeur dessert of the summer. It 's the perfect end for a barbecue or even better a warm weather birthday. It's a cool creamy treat, easy to assemble with already made ingredients. Now there's a new recipe with a snap to it.
Melissa Clark wrote about her creation - strawberry gingerbread icebox cake in her A Good Appetite column in yesterday's New York Times Food section. Usually America''s icebox cake consists of the ultra chocolate wafers mortared together with Cool Whip. Her version subs in Nabisco gingersnaps "glued" together with a strawberry mascapone creme and topped with more strawberries, this time macerated with sugar, lime and ginger.Home chefs can use the chocolate wafers,also made by Nabisco. The taste is that of a chocolate covered strawberry - just omit the ginger and lime.Just remember, she warns, don't use any sandwich cookie like an Oreo. The middle stuffing will not soften and the cake will have hard, sugary pockets standing out in a sea of fluffiness. Another cookie that is good to use is the Nilla wafer. The effect is the same as the gingersnaps. Most of these cakes are held together by heavy whipped cream but marscapone. It's sturdier and mixes well with the strawberry puree. The final touch is the macerated berries , with them being marinated them in white sugar, ginger and lime.The last adds a zing to a normally sweet treat.
One of the best aspects of making any icebox cake is that it doesn't require any skill. It's just layering and building it up like bricks and mortar (not so with the Famous Chocolate Wafers. These have to be stood up to form a log)You could even increase the amount.Ms Clark has eight snaps per layer and the cake is four layers high. It could easily be expanded to serve a large crowd.Could graham crackers be used? Maybe not for this recipe but they can be a component for other icebox creations. Could home chefs change the fruit? Yes, but I'd use a tart fruit like blackberries simply because the cream is very sweet thanks to the addition of a quarter of a cup of confectioner's sugar. Raspberries are another good choice thanks to their tartness. What about mascapone? Many grocery stores only stock it occasionally. A good substitute is a homemade mix of sour cream, cream cheese and heavy whipping cream.Blend together until smooth and use as the recipe directs.
A strawberry gingersnap ice box cake is a cool way to usher in the summer.It's different and fun full of spice and kick. Make this new hot weather classic to end a barbecue or celebrate a summer birthday.
.
Melissa Clark wrote about her creation - strawberry gingerbread icebox cake in her A Good Appetite column in yesterday's New York Times Food section. Usually America''s icebox cake consists of the ultra chocolate wafers mortared together with Cool Whip. Her version subs in Nabisco gingersnaps "glued" together with a strawberry mascapone creme and topped with more strawberries, this time macerated with sugar, lime and ginger.Home chefs can use the chocolate wafers,also made by Nabisco. The taste is that of a chocolate covered strawberry - just omit the ginger and lime.Just remember, she warns, don't use any sandwich cookie like an Oreo. The middle stuffing will not soften and the cake will have hard, sugary pockets standing out in a sea of fluffiness. Another cookie that is good to use is the Nilla wafer. The effect is the same as the gingersnaps. Most of these cakes are held together by heavy whipped cream but marscapone. It's sturdier and mixes well with the strawberry puree. The final touch is the macerated berries , with them being marinated them in white sugar, ginger and lime.The last adds a zing to a normally sweet treat.
One of the best aspects of making any icebox cake is that it doesn't require any skill. It's just layering and building it up like bricks and mortar (not so with the Famous Chocolate Wafers. These have to be stood up to form a log)You could even increase the amount.Ms Clark has eight snaps per layer and the cake is four layers high. It could easily be expanded to serve a large crowd.Could graham crackers be used? Maybe not for this recipe but they can be a component for other icebox creations. Could home chefs change the fruit? Yes, but I'd use a tart fruit like blackberries simply because the cream is very sweet thanks to the addition of a quarter of a cup of confectioner's sugar. Raspberries are another good choice thanks to their tartness. What about mascapone? Many grocery stores only stock it occasionally. A good substitute is a homemade mix of sour cream, cream cheese and heavy whipping cream.Blend together until smooth and use as the recipe directs.
A strawberry gingersnap ice box cake is a cool way to usher in the summer.It's different and fun full of spice and kick. Make this new hot weather classic to end a barbecue or celebrate a summer birthday.
.
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