A Host Of Holiday Treats

This is the season to indulge. There are so many treats both food and drink to make. Yet the question is what to make. LUckily there's a slew of recipes to choose from.

Yesterday's New York Times Wednesday Food section offers ideas and recipes to make any holiday ,from Hannukah to Christmas to Kwanzaa brighter. Regular contributorsJoan Nathan, Yewande Komolafe and  Chritina Morales supply with a some good ones perfect for just the family or for gatherings. Ms Nathan has an excellent recipe for flaky cheese pies,  sambousektaken from Syrian Jews.These were invented centuries ago when the Sephardic Jews escaped the Spanish Inquisition. They can be  filled with Munester, mozzarella or kashkaval cheese, a Balkan based cheese. They sort of look like empanadas.  with a half moon shape and pinched edges. They can be filled with meat and onions too if you want something different.Sesame seeds can be pressed into the pastries for more flavor as well. They're baked in a 350 degree Farenheit oven.

For sweet try two of Yawande KOmolafe's recipes. Both use a yeasty brioche dough. One recipe are buns filled with whipping cream and a red fruit jam such as strawberry, raspberry, red current or mixed fruits. The other is a tasty fried doughnut recipe Keep in mind you can also fry the holes for more tasty treats.They're fried ina neutral oil like vegetable. Nutmeg is added to this recipe to give them a warm spiciness. The dough for both recipes has to be proofed for forty-five minutes before shaping. What to drink with this? The festive crema, a staple in many Caribbean Christmas celebrations. Christina Morales 's recipe has the traditional mix of evaporated milk blended with coconut milk and condensed milk. What gives it kick is a dark one, preferably Rhum Barbancourt. Star anise and vanilla extract give ti more flavor.If you want to vary it try Jamaican rum which will give the drink a darky earthy color and more of a molasses flavor.

These treats are perfect for any Hannukah or Christmas party. The flavors are varied and differennt than the traditional treats of the season. Try them for a different spin.

Sacramento's Food Future

 Sacramento ha s long been known for one thing - being California's capital city. Yet something else is happening here. A food revolution is coming about. There are innovatove chefs and trendy restaurants making this Northern Californian city the place to be.

New contributor and known journalist Ella Quittner, wrote about this in today's New York Times Wednesday Food section. Sacramento has always had a diverse food scen from its' earliest history but now it's even more so.The area is not too far fromthe Napa Valley so both fresh produce and a good assortment of wines are always to be had. This greatly affects restuarants and enables chefs to become more creative.There has always been a stalward farm to table movment in Sacramento yet it took some young chefs to really cement that idea.A growing group of Sacramento born chefs are returning home too.LuciaPlumb_Reyes is one of them, opening up the much loved bakery Moonbelly in August of 2022. She wanted her child to be raised near family and also took advantage of the phenomenal  low housing prices the city is known for. The result is such artisinal breads as walnut bread along with fruit croissants. Another plus is using the local fresh fruit in her croissants which make them even more special.

She;s not the only one. Sacramento native, Billy Ngo owns and cooks at the popular Kru where he has made such dishes as charred sturgeon slivers topped with caviar. For him the city was and always will be cool. Newcomers are also discovering all that Sacramento has to offer. Newcomer chefs like Alex Sherry 38 and his wife Chuttharat Sae Tong, 44 have opened up a funky sourdough based pizza shop Majka. They put feta and squash on a sourdough base for an unusual twist on the traditional Italian pie along with creating salads with locally sourced fruits and vegetables. Even classic eateries such as Franks' Fat, one of the city's first Chinese restaurants  since 1939 has a good fan base too. They serve traditional Chinese American fare witht eh addition of either chocolate cream or banana cream pie for dessert. Sacramento has caught Michilin's eye with its' French inspired restaurant The Kitchen winning a "Bib Gourmand" award. 

Sacramento is becoming a dynamic and vibrant restaurant paradise.It's worth taking a trip to this capital city just for the variety and good dining.It would be a memorable trip.

What Charcuterie Do You Want

Charcuterie is big right now. Every holiday party  will have one from a small dainty platter to a super  sized one filled with all sorts of goodies. You may want one for your holiday party but which one? It's time to sort them out.

A classic charcuterie has the same meats and cheeses more or less that it had when it was first created in the 1500's .The classic French has a variety of coldcuts like salame, mortadella, and prosciutto which are more Italian than French. Pair these with a baguette(this can be already cut or guests can cut their own slices) along with a varity of cheeses like Brie, Gouda and Edam. Have bowls of pickled mushrooms and artichoke hearts along with giardeneria - pickled vegetables . Also have a variety of different crackers, from the flaky water kind to Ritz. Olives and nuts are a must too along with fruits, both fresh and dried along with jams and jellies for those craving sweet. If you wanted to be  a little different add some savory jellies. You could make a homemade savory herb jelly using fresh and dried herbs mixed with instant pectin, to create the jelly , water and sugar. Should you include fish? No, You could set up what's know as a seacuterie board that contains such tinned fish as crab, tuna and salmon. For a lush seacuterie think about having cracked crab legs, lobster and shrimp along with ramekins of melted butter, tartar sauce and shrimp cocktail sauce.

What about vegans and vegetarians?. A vegan charcuterie board is just as easy to create as a traditional one. Of course you'll have the  same variety of baguettes and crackers. Veggies play an imprtant roll in it. Have broccoli and cauliflower florets along with carrots and celery sticks. Put out bowls of hummus too along with  store bought or home made pita crisps Scatter grape tomatoes around the board for color. You could also put out plant based cheeses and meats too. Miyoko's Creamery has some excellent choices from artisinal plant based cheeses like European truffle to  Smoked Gouda and Herbes de Provence.  As for the meats you can try Harry and David's vegan charcuterie board for $75.99. If not then get Tofurky's vegan turkey and baloney slices. A sweet charcuterie is a nice way of ending a holiday buffet. What goes on a sweet charcuterie board? Bowls of warm melted dark and milk chocolate along with such dippables as marshmallows, cubed pound cake  and strawberries to name a few. You can also add pretzel sticks for dupping too along with shortbread cookies. You could also have a cannoli dips with broken cannoli shells too. HAve bowls of holiday  M&M and mini candy canes for nibbling too.

A charcuterie board is a fun way of celebrating the holidays. You can have a savory or sweet one, meat or seafood, canivire or vegan.Anyone you choose is the right one for your party.

Lidl For The Holidays

 If you're looking to save this holiday season, then look no further than Lidl. This store is a godsend when to comes to holiday foods and goodies. 

Lidl has definitely become my new favorite.It has a wide array of foods from all over the globe. I know for sure I will buy their chocolate crema panettone and Pandoro. These are two classics of the Itatalina Christmas season. Another must buy are their meringue wreaths. These even are sprinkled with red and green sugar for the holidays. They also have a wide variety of baking goods at very good prices. Bakers should take advantage of their big flour sale. You can buy ten thirty-two ounce bags of flour for ten dollars!!!!! This is a true steal. They also have other ingredients like baking cocoa, sugar and confectioner's sugar at low prices. It's also true for their milk, eggs and butter, also vital for baking. If you don't want to bake , then go for their box of German assorted cookies for only $5.96 (this is the route that I'm taking. One the cookies are delicious and varied in style and flavor and two I just don't  have the time to bake this wide a variety of sweets).Keep in mind Lidl also has a good selection of toys, fun clothes and interesting gifts along with wrapping papper and gift cards.

Another must are their hams. They look absolutely delicious, in fact much better than what other grocery stores arte offering right now. LIDL is even selling veal cutlets for as low as $14.99 a package (around two dollars cheaper than other grocery stores right now.)Also if you spend $500 or more between now and CHristmas you're entitled to either a free spiral cut ham ro turkey. Looking for appetizers and hors d'ouvres for you holiday or New Year's Eve party? Lidl has frozen escargot (snail ) cups imported from France  along with French imported quiches. There are also a wide array of chicken wings, samosas and pigs in blankets for a hot appetizer platter. Keep in mind the store also has very good cold cuts and imported cheese along with always freshly baked French and Italian breads for a special charcuterie. Add some of their Greek imported olives as well as their Italian artichoke hearts. As far as something to drink, Lidl has an excellent selection there. A bottle of their Asti Spumante is only eight dollars and they also have port and Cabernet Sauvignon. for around the same price too. I love their diet cola which is more flavorful than the national brands.

Make Lidl your go to holiday store this Christmas and New Year's. It has good food at good bargains. That's a gift in itself.

Getting Your Pantry Holiday Ready

 It's that time of year again when pantries should be stocked for the holidays. It could be cans of green beans for cassarole.It could be flour for baking. Just make sure your'e ready and well stocked for the busy weeks ahead.

Pantries should be ready for the flurry of baking ahead.Many groceries like Lidl and Acme have two for one price sales for flour. Take advantage of these. Flour can also be used for breads and pizza too. Also make sure you have plenty of sugar, white and the browns , light and dark. Keep in mind you'll need the white sugar for holiday fudge too. Confectioners sugar is a must, especially if you're planning on making a lot of cupcakes. (this is also an ingredients in some fudges too)Candy decorations such as sprinkles and nonpreils should also be bought. These store well in cool dry places. If you're thinking of making pies, vegetable shortening can also be placed in the pantry as well.  Should you store nuts there as well? Yes, but only for a couple of days otherwise they can go bad. If you're thinking of baking a pecan pie or walnut brownies soon, then place the nuts needed on  a shelf.If not then freeze the pecans and walnuts until you're ready to use them.

Most of your holiday dinner can be stored in the pantry. Potatoes for latkes or mashed will benefit from being in a cool, dry place. Yams can also share a shelf with the spuds too.Pasta too can be stored. It's a great place for lasagna sheets if you're thinking of making a large one for a fun Christmas tree trimming party.Can you store the cheese for it there? Definitely not the ricotta that's placed between the pasta sheets. You can store the hard Parmesan that's grated on top of it. Any kind of rice can be stored too. This is great if you're having friends over for risotto Milanese whether for a pre -Christmas dinner or  a New Year's Eve feast. Powdered soups like Knorr's can also be stored in a pantry. These are great for the first course of any Christmas dinner and they 're much easier to make than homemade soups. What about that Christmas ham or salame for the holiday charcuterie board? Absolutely NOT!!!!! Meat , even if it's cured and salted has to be stored in the fridge. Canned meats like Vienna sausages, tuna, and slamon can be stored as can a tin of chicken ala king.Remember it this way.If it;s surrounded by metal , yes it;s pantry ready, if not then fridge it.

Get the pantry holiday ready. Start buying non perishables now for the busy cooking and baking season ahead.It's a good way of being ahead of the holidays.

Favorite Holiday Cocktail

 It's the season of drinking and good cheer. WHat is your favorite holiday cocktail?

Is it a boozy cup of eggnog? A creamy brandy Alexander? Or a mimosa at a holiday brunch? Let us know.

The History Of Black Cocktails

 African American hisotry has long included food.However there'sanother aspect of it that many aren't aware of , the alchol made and consumed. Now there'a new book delving into it's story.

Regular contributor Christina Morales wrote about this forgotten history in yesterday's New York Times Food section. She interviewed Toni Tipt

on Martin , one of the hosts of the famed PBS show "Cooks Country and author of a new book Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African Americna COokbooks. MS Tipton Martin is no stranger to African American culianry history. She has written several cookbooks on the subject along with being the editor of Cooks Country magazine. She''s created a mixologist 's paralell to what she did in her hisotry based cookbook JUbilee according to fellow cookbook author Jessica B Harris, author of High On The Hog: A Culinary Journey From Africa to America.

Ms. Tipton-Martin also includes a recipe for the classic gin and juice. She mixes a good gin like Tanquerey mixed with orange juice anda nix of red and white vermouths. Blood orange bitters are added for depth but you can use Angostura bittersA wheel of citrus is rubbed along the edge of the glass for more flavor.It's a great drink at any season or any time.Many have thought this came with the rappers fromhe Nineties but it was actually from the 1930-s. THis drink;s origins actually began in Africa where people macerated oranges and let them ferment. 

This is an interesting book for an interesting history.It;s worth buying just for the narrative alone. it shows a different side of African American taste