A Just Because Party

 January is that dry month - save for New Year's at the very beginning. It's not like it has fun food centered holidays like Christmas , the Super Bowl and Valentine's Day.It doesn't help that we're also in isolation and some of our favorite restaurants are closed. What to do? Have a Just Because party.

You can celebrate everything and anything. First snow day of the new year. Acing a test . Getting a phenomenal hair cut. Honoring a favorite book, movie or  TV show. It could be a virtual girls night out or a family party night.Just run with it. You can have it themed or unthemed. Keep in mind that there will be some shortages of favorite foods and ingredients. Be prepared to improvise or revise your menu. Still it can be fun and a great way to enjoy a weekend or week night. Kids love pizza parties. You can easily throw a Saturday night one that features a toppings bar. Let the kids go  crazy with a variety of different shredded cheeses that can even include Colby, Monterey Jack and cheddar. They can go wild with vegan and regular pepperoni, bacon and shredded chicken. Give the bar a dash of healthy with bowls of different veggies. The same concept can also be applied to burgers and hot dogs. You can even fire up the grill again and cook outside if the weather is warm. Everyone will get a kick out of a winter barbecue with a fixings bar. There can even be s'mores afterwards.

Even adults can have a fun party. Just make sure every one is vaccinated and boosted before planning a small do. a\A\

 tea is always a  lovely way to spend a Sunday afternoon.have a variety of different tea from Ear and Lady Grey to peppermint and chais.Think two or three trays of finger sandwiches filled with sliced chicken, ham or roast beef.  You can also have toasted white bread cut into quarters with a spread of egg salad or watercress and butter. scones are a tea must. You can either bake full sized or mini ones. You can turn this into a Devon tea and order clotted cream. It's not necessary and a good unsalted butter can also work.  Football lovers  can have a Super Bowl practice party. There are play off games that a small gathering can watch. Since it will be a little group, reduce the amount of food. Have one six foot hero as opposed to two or three. A small crockpot of chili will be better than a larger one. You could still have an outdoor barbecue but go easy on the amount of ribs and chicken you'll use. Having a smaller party means you also don't have to have a large supply of beer and soda. One or two cases should do it.

Throw a Just because Party whether it's for pizza or football, an English tea or winter barbecue.It's a fun way to celebrate anything this month. Have fun. Have a party.

A Glass Of The Fake Thing

 A good glass of bourbon on a January 's day is a comforting thing. It warms the soul and settles into chilled bones. Yet that shot may not be as genuine as you think. Surprisingly quality alcohol is the latest victims of fakery.

Clay Risem who write obituaries for the Times (!!!!) shared his knowledge of bourbon with his article on expensive fakes in yesterday's New York Times Food section. Mr Risen isn't stretching out here. He is the author of Bourbon: The Story of Kentucky Whiskey (Ten Speed Press 2021).He is also a whiskey expert who is following the trend for pricey bourbons. It seems that both bourbon lover and neophyte are wanting the extremely expensive brands,It's an international problem  where sellers can find gullible customers on social media. A Swiss luxury hotel duped a Chinese tourist out of a grand for a bottle of fake bourbon.Luxury bourbon is in such high demand right now after years of being ignored. domestic sales of super premium american whiskey , selling for more than fifty dollars - nearly doubled between the years 2016- 2020. Four millions cases were sold.at the higher end  of the price range bottles selling for $500 or more are in such high demand that they've created long lines at liquor stores. A robust secondary market has now been created with secret trading through private social media groups. This is illegal but it still goes on, as with any counterfeit industry.It's big in Britain where counterfeiting is rampant 

How can you tell if you've bought a fake bottle?It could come without the required shrink wrap that encircles the cap. Yet  these too can be copied too, making it hard to tell what's real and what's not. Also bottles may look used. One brand, Pappy Van winkle seems to have a surefire way to discourage copying. Each of their bottles comes with a unique identification code. One aficionado, Los Angeles resident and producer of the American Pie franchise Adam Herz who is also an expert in spotting counterfeit bottles was able to read the number of an empty bottle that he found on EBay. He then visited on of the many  countless bourbon fan pages on Facebook. He  then saw the once empty bottle refilled and resealed selling for thousands of dollars.It bothered him that empty whiskey bottles were selling briskly on line. This also comes in handy when sellers are offering aged bourbon from the 1800's. Have the bottle checked to see if the glass is modern. Also check the corks too.. Another caveat  - don't trust any pushy sellers you meet on line.It  means they want the money and to get rid of their stock.

Yes it's luxurious to buy a thousand dollar bottle of good bourbon. Just make sure it's also the real thing. There are too many fakes out there. Don't waste good money on something that proves to be false.

Miami's Rich Bakery Scene

 Miami  and its' surrounding area is known for many things,  Warm, balmy days. Azure waters. It also has a rich array of bakeries that only add to the city culinary charm.

 Food writers Brett Anderson and Christina Morales two regular contributors to the New York Times Food section wrote about this region's varied and multiethnic baking scene. They had the fun assignment of trying out different ones along with photographing the bakeries best of the best.This is a must have if you live in the city or are traveling there. Many are influenced by the large Cuban population there. some are traditional ones.One must see is Coral Gables Bachour,  run by pastry chef Antonio Bachour. he and his executive pastry chef Samira Saade combine french pastries with tropical fruits evoking his youth in Puerto Rico The Miami suburb of Doral has Caracas bakery where both empenadas and croissants along with the decadent koign-amann and french influenced batards. Those looking for fancy cakes should visit Lucila's Cakes, a popular Miami stop.  Edda Martinez and Lucila Venet Jimenez are famed for their amazing decorations and  variety of flavors from bread pudding to chocolate chip cookies.

The Everglades may be known for gators but they're also known for Knaus Berry Farm.It's owned by Blecher family farm and having been baking homemade rolls and cinnamon buns since the 1960's They also have guava and other fruit pies too.If you;re craving Mexican treats look no further than La Migaja Mexican bakery in Miami's Little Havana. Here they bake and sell sweet breads that owner Jaime Reynoso Perez and his wife Jocelyn Mendozo San Vicente,Madruga  Bakery, owned by Naomi Harris could easily be located in Manhattan. Ms Harris hand mills grains for flour and uses wild yeasts. Her lemon polenta cake is one of the bakery's most popular. Taste Rite Bakery  in another suburb Miami Gardens turns out yummy Jamaican patties made by owner Lyndon Gardner and his wife Jennifer.  The flavors combine Jamaican cooking like callaloo and ackee, an island veggie and american like beef and cheese. There is also the kosher bakery  Zak The Baker owned  by Zak Stern/ which offers bagels and chocolate babkas amid lush murals and clever graffiti.

Miami and its' surrounding suburbs have some of the best bakeries. They are varied from Jewish to american to caribbean. Mexican and Cuban influences have also been added. It's a real buffet of delicious treats.

A Healthier Way To Bake Part Two

 There are healthier ways to bake mouth watering treats. You can easily switch out refined flour and sugar for better for you nut and rice flours along with all natural sugars like maple syrup and agave. Yet there are other ingredient  conundrums that can more or less be solved.

Vegan or vegetarian baking holds the answers. Many  home bakers want to omit eggs for something healthier or won''t trigger egg allergies. There is Just Egg, an egg yolk substitute that can make everything from omelets to cookies. It's made from mung beans and has the same eggy flavor as the real thing. Three tablespoons equal one egg, yolk and white included.I've baked with it and it did produce  a crisper cookie. There is also Vegg, a powdered egg sub in that's also plant based. They use peas to create the mix, You do have to buy  the Vegg Uncaged version and then add a teaspoon of coconut sugar along with a scant amount of water to get the liquid. again I'v e made brownies with it and they came out chewy and dense. You can reduce the amount of sweetener if you use Vegg's one. Dairy is always another area of concern. For milk the best replacement is soy. It has the same amount of protein as cow's milk and it helps baked goods to brown nicely. This is perfect  for pond cakes and biscuits, recipes that don't require icing. almond milk is the second best bet. as for butter. Melt plant based butter is a good alternative. and it is a good leavening agent. It works perfectly in cookies and creates a lovely brownness to them. Miyoko's also works well as does avocados and applesauce. Nut butters and pumpkin puree can also make for a smooth batter or dough.

The big question is the frosting. Most American buttercreams have at least two to two and a half cups of confectioners sugar in them.  This is way too sweet no matter how tasty they are. Yet what's a cupcake without a big blob of colorful icing on it? There is a way to have healthy and decadent.. One is making your own  sort using  ground coconut sugar and tapioca flour.  If  you can't  get the tapioca flour then just use cornstarch or arrowroot powder.You do need a high powered blender like a Vitamix to grind it into that powdery consistency. It just takes only thirty to sixty minutes and storing it in an airtight container. This is also perfect for making glaze and icing for cakes and cookies too. another frosting idea is taking maple syrup and vegan cream cheese. You will need to use Greek yogurt but only a quarter cup of it along with a dash of vanilla extract. another recipe for a healthy but still creamy topping is a mix of unsweetened apple sauce and coconut oil. Palm oil and tapioca or arrowroot flour round it out to give it both that creamy mouth feel and taste. You could also use cocoa powder for a chocolate frosting. 

Healthy baking can be done. You can even have cupcakes with a big swirl of frosting on top. It's just subbing in the good ingredients for the bad ones>It's just that easy.

A Healthier Way To Bake Part One

 Many are recovering from last month's baking fest. It was truly an orgy of icing and cookies, cakes and rich frostings. Now it's time to think of healthier baking. This is a step in the right direction to eating and snacking on good for you treats.

White flour is the backbone of baking. Yet it's on of the unhealthiest ingredients you can use. It has little nutritional value and it's high in carbs and calories. Luckily you can find better sub ins for it. Many home bakers are looking to almond flour. It's rich in protein, healthy fats and  fiber. In fact it has twice the amount of protein and fiber than that of refined flour;It's best for moist treats like pancakes and cupcakes, Brown rice flour is another good choice. It's rich in manganese and has a mild taste , perfect for cookie dough.Keep in mind that it can make for a brittle texture so add extra liquid like nut milk. Also any recipe made with  it will have to be lowered by twenty-five degrees than what  the recipe calls for. You can also switch over to coconut flour. It's so high in fiber that it will any cake  with it will leave you satisfied after one bite. Another plus is that it has a low glycemic index it won't make your blood sugar spike.  It is dense so you will only have to use a quarter of a cup as opposed to a whole cup of flour. Other flours include chickpeas which is perfect for making bread and biscuits and cassava, the last is high in carbs but still healthy.

Sugar is what makes all those sweet treats tasty  - and bad for you. Yet it is needed in most recipes. Conscientious bakers use coconut sugar instead.It's a good sub in for both white and brown sugars.Honey is another fantastic replacement and it comes with a great plus. It has the flavor of the flowers' pollen.  There can be hints of lavender, orange blossom and even sage. Home bakers can use the darker version that has more antioxidants, vitamins and minerals.  Trend setting home bakers have discovered agave nectar  and which helps with stabilizing blood sugar and your metabolism, thanks to its' low glycemic  index. However it does come with a few caveats. You'll have to reduce other liquids needed by about four tablespoons along with reducing the required oven temp by twenty-five percent (a cake baked that should be baked at 350 degrees Farenheit will now have to be baked at around 260 degrees Farenheit) Use parchment paper since it will make any batter or dough extra sticky. Other  liquid sugar sub ins to use are fruit concentrates, maple syrup and even refined sugar by product molasses. Again keep in mind that since these are all liquids you'll have to reduce the liquids by about three to four teaspoons.  Molasses requires you to lessen the amount of liquids by five tablespoons.

These are just a couple of the ways you can make your baking healthier in the new year. Get rid of those refined white flours and sugars. Opt for choices that not only make your treat good tasting but good for you.

A Culinary Winter Vacation

 even though it's a tough time to travel you can stil travel around the globe. Cooking and baking make it easy to have a tast eof the alps or the caribbean. It's a fun trip all within the confines of your kitchen.

Many regret not heading to the slopes this season. You can definitely bring a taste of the Alps to your dining room this January. Piedmonte in Northwestern Italy is known not just for its' challenging and fun slopes but also for it's robust foods, perfect at any chalet.One of the best dishes is bagna calda, literally a hot bath of anchoviies, olive oil, a little butter and garlic.It's usually made in a fondue pot and doners are encouraged to dip their forks in. savoy cabbage, native to this province is what's usually dipped in but you can also serve cubed and semi roasted London Broil or steak with it.Have loaves of crusty Italian bread with it to catch the savory drips of sauce. Another tasty winter dish that can be served is pescoi meaning "not fish" in dialect. This is polenta and butter cooked in savoy cabbage leaves and then pickled ina vinegar and savoia (a type of herb) brine. across the Alps in switzerland there is fondue. This a a perfect date night  supper, made with white wine,  a mix  of Gruyere and Emmenthaler cheeses , nutmeg and lemon juice. You could add a splash of kirsch for kick. Cubes of French bread or boiled potatoes are dipped in. Even heartier fare is German  which can be a good bratwurst grilled indoors and served on a dark rye with plenty of mustard or sauerbraten, a rump roast brined in vinegar, water, bay leaves and sugar and sprinkled with flour. The drippings are strained with gingerbread cookies to make a tangy , sweet sauce,

If you;re dying for heat and the Caribbean then think of jerk. The heat alone will get rid of that winter chill. Try the chicken one which is a Jamaican classic.It's a fiery sweet mix of two Scotch bonnet peppers, cayenne pepper, onions, scallions,nutmeg and allspice berries.A pinch of brown sugar is added to temper all this heat.Serve with another Jamaican recipe, the side dish of rice and peas.This is a  of the two made sweet with the addition of full fat coconut milk and fiery with more of the famed Scotch bonnet peppers.There is also thyme in it and to round it out scallions and onions.Puerto Rico may be known for warm , sunny beaches and turquoise waters but it's also known for its' variety of tasty dishes and drinks.Mofongo is a national dish and is as comforting as mashed potatoes.Everyone has their own recipe for it but the basic one is ripe plantains mashed with garlic.It can be served with meat or just veggies.Empanadas are also found 9n this lush island.8tss sorts of like a Cornish pasties stuffed with chicken,  beef or mixed veggies,Finish with a Coquitlam, akind of rummy nog, made with egg yolks ,rum and condensed and coconut milks.

Your kitchen can be your gateway to international travel.Try any of these dishes to fell like you're on a trip,It's a great trip to a fun destination

A Warm Winter Soup

 It is winter and that means good hot dinners that warms you to the toes.One of the best dishes for this is a simple minestrone that's easy to cook up and tasty to eat. It's perfect for these frosty days.

I wanted to create a vegan soup with plenty of flavor and protein. A hearty minestrone checks these boxes. Although it doesn't have the tomatoes like a traditional one it's still has veggies and beans.

Mine started off with these 

This is a mixed package of soup veggies from my local Acme. I love the mix of carrots, onions, parsnips and leeks. These are the base.

The beans were a three can (18 ounces each) mix of  two cans of kidney and one can of white cannelini beans.  You can use any mix from black to kidney beans 

to vary it

Of course you need pasta for this too. Acme's Signature shells were the best  fit for this.

These are tiny, like ditilini and perfect for soup. Then the extras, .I used a mix of olive oil and Melt plant butter to saute the veggies. Pepper and a garlic herb mix were used to flavor it.Acme's Signature  brand low sodium broth was the liquid.

It was first sauteing the veggies in a mix of Melt plant butter and olive oil

Cook the veggies for about five to seven minutes until the onions and celery turn translucent. This is now the time to add the beans , broth and spicings, then the pasta. Cook until the pasta is tender.

 You can add a cup of water for a thinner , more broth like soup.  You can also half the pasta so it's not so thick as well.

The  soup was the perfect winter supper. Be sure to have some warm crusty rolls and salad to round it out. This minestrone was a good blend of beans, shells and veggies.Best of all this vegan dish can provide enough leftovers for a few days. You many want to freeze half or serve the leftovers for lunch  the next day.

It is  winter and that means a hot, satisfying  homemade soup. Create a minestrone that will warm you  as well as providing a delicious bowl. It's an easy make  to be enjoyed all season long.