There’s nothing like a grapefruit to dispel the winter chill. This bright sunny fruit is a reminder that there are warm breezes and sunny skies somewhere in this wintry world. It’s not only delicious but light in taste and in calories. Grapefruit is a wonderful escape from all those heavy holiday foods.
Grapefruit received it’s name from the fruit growing like grape clusters. However it was called the unbecoming name of shaddock after Captain Shaddock, who first bred the fruit in Jamaica in 1750. It was one fo the world’s first hybrid fruits being crossed with an Indonesian pomelo and the Jamaican sweet orange. It was brough to Florida in 1823 by the Countess Odette Phillippe. It’s one of Florida’s top products besides oranges. Grapefruit flesh usually comes in three colors, red white an d pink. The most famous is the blood red pulped Ruby Red which is grown in Texas where it‘s known as the official state grapefruit The taste varies from bitter and sour to slightly tart. Grapefruit is an excellent source of Vitamin C and lypocene. The latter helps prevents certain cancers such as prostrate. Since it has only 97 calories it’s makes an excellent diet food.
I love grapefruit for its‘ taste and it’s aroma. I‘ve just discovered that freshly squeezed grapefruit juice is an excellent addition to hot or cold tea. It makes either kind of tea refreshing. One of my favorite desserts is grapefruit slices dipped in Splenda. It’s a nice alternative to cakes and cookies as well to everyday fruits such as apples and bananas.
Grapefruit is a fresh , sunny pick me up during all this winter coldness. It‘ s like a miniature sun bursting with goodness. It’s as refreshing as breeze s on a sunny Caribbean or Florida beach.It’s just the perfect thing for these wintry times.
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Springerle- A Swabian German Christmas Treat
Swabian Germans love their sweets , especially around the holidays. One of them is the anise cookie called Springerle. This cookie is unusual in many ways. It's an embossed cookie that is very decorative and also has some non traditional ingredients in its' recipe.It's not your typical holiday butter cookie but one that is richer and more complex both in taste an texture.
Springerle cookies came about in the 1400s and the name means little springer or knight in the Swabian dialect. The cookies literally spring up when they re baked thanks to leavening agents. They are now made with baking powder. Springerle have an intense anise taste thanks to the crushed anise seeds used in the recipe. It is not a cookie for the faint hearted. Springerle has whimsical pictures embossed into the surface, thanks to the dough being rolled out by a specially embossed rolling pin. This last is carved from top to bottom with different designs on it. You can also buy hand cut wooden molds from Germany as well.
Another aspect of Springerle is that the stamped dough has to be set out to dry for twenty-four hours before baking. This is to make sure that the design is set into the dough and will remain sharp and clear during the baking process. Unfortunately this also makes the cookies very hard in texture. Some bakers leave Springerle out on the table to soften while others use a microwave to make them lose their hardness. The best and the most traditional way is to place the Springerle in a tin with a slice of apple. This provides moisture and softens the cookie.
Springerle are a wonderful holiday treat. They are deep and intense sweets , treats whose strong , robust flavor should be savored slowly. They are a grown up version of the traditional Christmas cookie.
Springerle cookies came about in the 1400s and the name means little springer or knight in the Swabian dialect. The cookies literally spring up when they re baked thanks to leavening agents. They are now made with baking powder. Springerle have an intense anise taste thanks to the crushed anise seeds used in the recipe. It is not a cookie for the faint hearted. Springerle has whimsical pictures embossed into the surface, thanks to the dough being rolled out by a specially embossed rolling pin. This last is carved from top to bottom with different designs on it. You can also buy hand cut wooden molds from Germany as well.
Another aspect of Springerle is that the stamped dough has to be set out to dry for twenty-four hours before baking. This is to make sure that the design is set into the dough and will remain sharp and clear during the baking process. Unfortunately this also makes the cookies very hard in texture. Some bakers leave Springerle out on the table to soften while others use a microwave to make them lose their hardness. The best and the most traditional way is to place the Springerle in a tin with a slice of apple. This provides moisture and softens the cookie.
Springerle are a wonderful holiday treat. They are deep and intense sweets , treats whose strong , robust flavor should be savored slowly. They are a grown up version of the traditional Christmas cookie.
Monday, December 7, 2009
A New York Holiday Treat - Rocco‘s Bakery
New York at Christmastime is magical. The city is alive with the smells and sounds of the season. The best aromas come from Manhattan’s many bakeries, primarily Rocco’s on Bleecker Street in Greenwich Village It is a definitive holiday stop for my family. We get our panettones, pan d’oros and marzipan there. It’s also a great stop for a refreshing cappucino and a small pastry.
Rocco’s is actually one of the city’s newest bakeries. Usually most Manhattan pastariccios started in the late 1800’s Rocco’s has only been around since 1974 but like the others is family owned and run. There is amazing array of everything there. The Italian pastries are the best and their cannolis were rated number one in Manhattan by a number of reviews. My favorite is their holiday panettone, the yeasty fruitcake favored by all Italians, Another treat are their various cookies,. These are not just sugar cookies but the Neopolitan almond and Sicilian lemon kinds. There are also the luscious chocolate dipped butter cookie sandwiches brimming with raspberry jam. You can also find biscotti here and thanks to New York‘s cupcake craze, vanilla, chocolate and red velvet cupcakes.
Rocco‘s also has tables where you can sit and enjoy any kind of coffee along with a pastry or gelati. Yes, they have gelati here as well, always freshly made with fresh fruit even in the winter. Another plus is that the bakery offers fresh made marzipan fruit figures and gingerbread houses- perfect holiday hostess gifts.
If you’re in the Greenwich Village , then stop your X-mas shopping and head over to Rocco’s. Treat yourself to a holiday sweet or better yet buy your Christmas cookies and cakes here . Rocco‘s pastries are the perfect dessert after a Christmas Eve or Christmas Day dinner.
Rocco’s is actually one of the city’s newest bakeries. Usually most Manhattan pastariccios started in the late 1800’s Rocco’s has only been around since 1974 but like the others is family owned and run. There is amazing array of everything there. The Italian pastries are the best and their cannolis were rated number one in Manhattan by a number of reviews. My favorite is their holiday panettone, the yeasty fruitcake favored by all Italians, Another treat are their various cookies,. These are not just sugar cookies but the Neopolitan almond and Sicilian lemon kinds. There are also the luscious chocolate dipped butter cookie sandwiches brimming with raspberry jam. You can also find biscotti here and thanks to New York‘s cupcake craze, vanilla, chocolate and red velvet cupcakes.
Rocco‘s also has tables where you can sit and enjoy any kind of coffee along with a pastry or gelati. Yes, they have gelati here as well, always freshly made with fresh fruit even in the winter. Another plus is that the bakery offers fresh made marzipan fruit figures and gingerbread houses- perfect holiday hostess gifts.
If you’re in the Greenwich Village , then stop your X-mas shopping and head over to Rocco’s. Treat yourself to a holiday sweet or better yet buy your Christmas cookies and cakes here . Rocco‘s pastries are the perfect dessert after a Christmas Eve or Christmas Day dinner.
Saturday, December 5, 2009
Foodie In A Blizzard
Even though it's still fall, there are some parts of the world that are undergoing their first heavy snowfall. In other words its' blizzard season!This goes well with the holiday atmosphere yet it can strike panic in the hearts of foodies. What do we stock up on? What would be the best meal to make during these times? For that matter what's the heartiest meal to eat ?
The golden rule for any disaster is stock up on the food basics - eggs milk and bread. there's a lot you can do with these. ,from French toast to just scrambled eggs on toast. Also have coffee and tea along with some frozen dinners. (no joke here. You'll be exhausted after snow shoveling and won't want to make a home cooked meal) Another staple is pasta. It's easy to cook and there's nothing like a hearty spaghetti meal after a day outside. If you have room in your fridge also think about storing comfort foods like brisket. This makes for a nice pot roast which is the perfect cold weather meal. it's hearty and filling especially when served with its' own gravy and vegetables.
Of course a blizzard also means being stuck inside. have rolls of cookie dough at the ready for something to do. This also eliminates the extra chore of holiday baking. Snacks and soda are musts too. There's nothing like watching a movie on a snowy night, complete with a bowl of hot buttered popcorn . Also have chips and sour cream because the night could also turn into family game night where there' ;bound to be plenty of snacking.
Be a prepared foodie when those first heavy flakes start drifting downward. Have your fridge, freezer and pantry stocked not only with the basics but also with fave s to get you through the first big snow of the season. You can just stay in and eat - the perfect thing foodie thing to do during a blizzard!
The golden rule for any disaster is stock up on the food basics - eggs milk and bread. there's a lot you can do with these. ,from French toast to just scrambled eggs on toast. Also have coffee and tea along with some frozen dinners. (no joke here. You'll be exhausted after snow shoveling and won't want to make a home cooked meal) Another staple is pasta. It's easy to cook and there's nothing like a hearty spaghetti meal after a day outside. If you have room in your fridge also think about storing comfort foods like brisket. This makes for a nice pot roast which is the perfect cold weather meal. it's hearty and filling especially when served with its' own gravy and vegetables.
Of course a blizzard also means being stuck inside. have rolls of cookie dough at the ready for something to do. This also eliminates the extra chore of holiday baking. Snacks and soda are musts too. There's nothing like watching a movie on a snowy night, complete with a bowl of hot buttered popcorn . Also have chips and sour cream because the night could also turn into family game night where there' ;bound to be plenty of snacking.
Be a prepared foodie when those first heavy flakes start drifting downward. Have your fridge, freezer and pantry stocked not only with the basics but also with fave s to get you through the first big snow of the season. You can just stay in and eat - the perfect thing foodie thing to do during a blizzard!
Friday, December 4, 2009
That Christmas Treat Snickerdoodles
The Christmas baking season is upon us and with it comes snickerdoodles. These funny sounding cookies are the best comfort food during these cold times. They're a soothing and yummy blend of sugar cookie dusted with cinnamon and nutmeg. These are great to much on with a mug of hot cocoa or a glass or a steaming cup of coffee or tea.
Snickerdoodles are from New England. It could have derived from the new England practice of giving cookies whimsical names or from a popular hero of the Early 20th Century called Snickerdoodle. Another explanation is that its; a corruption of the German word Shneckennudeln meaning snail dumpling (why it was called this is mystery). Snickerdoodles are not a sugar cookie as everyone things. It is a cookie made with cream of tartar and rolled in either plain cinnamon or a combination of cinnamon and nutmeg, depending on the baker's' tastes. The can be made moist or crisp .Again this depends on the bakers' tastes. I prefer the crisp kind with some crunch to them
Snickerdoodles are a great cookie to make for Christmas. it a basic make and chill recipe that you can create the night before and them bake later on. Just remember to always add the cream of tartar and baking soda . This is what gives the cookie it;s oomph and texture. It's also up to you about how much sugar and cinnamon to use. if you want a really spicy cookie, then just roll the dough in a mix of cinnamon and nutmeg . If you want a slightly sweeter snickerdoodle, then just roll the dough balls in a mix of half spice and half sugar before baking.
Snickerdoodles are a fun holiday cookie. Bake up a batch for those you love and for yourself. They' re the perfect treat for Christmas!
Snickerdoodles are from New England. It could have derived from the new England practice of giving cookies whimsical names or from a popular hero of the Early 20th Century called Snickerdoodle. Another explanation is that its; a corruption of the German word Shneckennudeln meaning snail dumpling (why it was called this is mystery). Snickerdoodles are not a sugar cookie as everyone things. It is a cookie made with cream of tartar and rolled in either plain cinnamon or a combination of cinnamon and nutmeg, depending on the baker's' tastes. The can be made moist or crisp .Again this depends on the bakers' tastes. I prefer the crisp kind with some crunch to them
Snickerdoodles are a great cookie to make for Christmas. it a basic make and chill recipe that you can create the night before and them bake later on. Just remember to always add the cream of tartar and baking soda . This is what gives the cookie it;s oomph and texture. It's also up to you about how much sugar and cinnamon to use. if you want a really spicy cookie, then just roll the dough in a mix of cinnamon and nutmeg . If you want a slightly sweeter snickerdoodle, then just roll the dough balls in a mix of half spice and half sugar before baking.
Snickerdoodles are a fun holiday cookie. Bake up a batch for those you love and for yourself. They' re the perfect treat for Christmas!
Thursday, December 3, 2009
Rumtastic
Yesterday New York Times' Dining section was dedicated to holiday drinks. The one spirit that seems to be in demand this season is rum. It's been around since colonial times thanks to early production and the sugar cane industry in the Caribbean. The recipes offered are not your average holiday drinks. They're new and sophisticated with a smoky twist to them.
The article written by Pete Wells tells of a rum renaissance of sorts. For years people have been avoiding , declaring it too "kitschy" and old fashioned. Now as with anything old in the food and drink industry it's seen in a new light and taken up with a new spin. Tiki drinks , those big gaudy ones served at Polynesians themed restaurants are taken up a notch with the addition of hot sauce along with various fruit juices. It must make for an interesting punch all around. There's an interesting recipe that called for rum and champagne with the a splash of lime juice and simple sugar. That's probably the only rum drink I'd be interested in.
There is even a rum school run by Martin Cate, owner of a Smuggler's Cove in the city. Mr. Cate shows his "students' the different kind s of rum and how it evolved through history. The semester begins with a study of rums from pirate ships, the British navy and colonial taverns. it then progresses into thenineteenth century and then through Prohibition Havana where the rum trade still thrived. Students can also take an extended field trip to Polynesia to taste some of the South pacific concoctions as well.
Rum is making a comeback whether in fruity punches or just as a plain drink itself. It's good on a winter's night in front of a fire.You can have the traditional way or serve it with some new twists to it.
The article written by Pete Wells tells of a rum renaissance of sorts. For years people have been avoiding , declaring it too "kitschy" and old fashioned. Now as with anything old in the food and drink industry it's seen in a new light and taken up with a new spin. Tiki drinks , those big gaudy ones served at Polynesians themed restaurants are taken up a notch with the addition of hot sauce along with various fruit juices. It must make for an interesting punch all around. There's an interesting recipe that called for rum and champagne with the a splash of lime juice and simple sugar. That's probably the only rum drink I'd be interested in.
There is even a rum school run by Martin Cate, owner of a Smuggler's Cove in the city. Mr. Cate shows his "students' the different kind s of rum and how it evolved through history. The semester begins with a study of rums from pirate ships, the British navy and colonial taverns. it then progresses into thenineteenth century and then through Prohibition Havana where the rum trade still thrived. Students can also take an extended field trip to Polynesia to taste some of the South pacific concoctions as well.
Rum is making a comeback whether in fruity punches or just as a plain drink itself. It's good on a winter's night in front of a fire.You can have the traditional way or serve it with some new twists to it.
Wednesday, December 2, 2009
EZ Pizza EZ Fun
I discovered a neat new pizza palace by me yesterday. It’s different than all the million of other pizza places in my area for three reasons. One it offers individual serving pizzas, two there’s a huge choice of toppings and three it has whole wheat crusts. The name is EZ Pizza and it’s just starting on it’s way to be coming a chain here .
Individual pizzas are nothing new. Roman trattorias have been offering them for decades. I had my first experience with one there. However EZ Pizza gives a different spin on this Neopolitan classic with homemade focaccio in three styles, whole wheat (excellent), classic and thin crust. The owner and founder Mark Albunia put the second new twist by offering pizza lovers a choice of fifty toppings plus four cheeses. You can get anything from banana peppers to anchovies to pineapple on yours or a million different combinations. I just had my pizza with extra sauce and mozzarella cheese. It was sheer perfection! Another good point of it is that your pizza only takes three minutes to bake up You can get it with a customized salad or a choice of soup. Their prices aren’t bad at all.
EZ Pizza also does interesting combos such as their Mexican style pizza. This is not for the faint hearted. it’s mesquite chicken, hot cherry pepper bacon bits and onion. There’s also Buffalo chicken complete with, chicken fiery hot sauce and bleu cheese Of course there is the calm, classic Pizza Margherita which has fresh basil or the bruschetta which as fresh chopped onion and tomato on it.
If you’re in the Lodi, Hasbrouck Heights or Pequannock, New Jersey area, stop for a customized pizza at EZ Pizza. This is pizza to your liking. it’s also one of the best pies around!
Individual pizzas are nothing new. Roman trattorias have been offering them for decades. I had my first experience with one there. However EZ Pizza gives a different spin on this Neopolitan classic with homemade focaccio in three styles, whole wheat (excellent), classic and thin crust. The owner and founder Mark Albunia put the second new twist by offering pizza lovers a choice of fifty toppings plus four cheeses. You can get anything from banana peppers to anchovies to pineapple on yours or a million different combinations. I just had my pizza with extra sauce and mozzarella cheese. It was sheer perfection! Another good point of it is that your pizza only takes three minutes to bake up You can get it with a customized salad or a choice of soup. Their prices aren’t bad at all.
EZ Pizza also does interesting combos such as their Mexican style pizza. This is not for the faint hearted. it’s mesquite chicken, hot cherry pepper bacon bits and onion. There’s also Buffalo chicken complete with, chicken fiery hot sauce and bleu cheese Of course there is the calm, classic Pizza Margherita which has fresh basil or the bruschetta which as fresh chopped onion and tomato on it.
If you’re in the Lodi, Hasbrouck Heights or Pequannock, New Jersey area, stop for a customized pizza at EZ Pizza. This is pizza to your liking. it’s also one of the best pies around!
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