These next few weeks are going to be the prime time for holiday entertaining. The question is what makes a better setting - a buffet or a sit down dinner?What's easier to handle? Do you let people mingle at informal buffets or is it better to have a formal sit down dinner? These are the questions party planners will have to ask themselves.
Buffets have a lot of merits. People can take and pick what they like. There's no worry about dietary restrictions along with likes and dislikes. There can be a theme like Oriental, French or Italian with small servings an hors d'oeuvres. Buffets also offer a better chance to mingle. Guests can catch up with old friends as well as enjoy meeting new people. There's also the freedom t move around more too. The down side to any buffet is the amount of work. There are so many dishes to make from the appetizers to the desserts. A bonus would be having friends and family bring dishes of their own.
Sit down dinners are also another good way of celebrating the holidays. A dinner party is the best way to showcase any cooks' talents. Outstanding dishes, such as crown rib roast or a twenty pound turkey can be served. It's also chance for also bringing back classics such as the amuse bouche or palate cleansing lemon sorbet between courses. Sit down dinners allow cooks to come up with grand desserts too. Forget the holiday cookie tray. Impress guests with crepes Suzette or a blanc mange. It's also a chance for a hos tor hostess to have some interesting conservation and introduce guests to each other. Unfortunately a sit down dinner party means a huge clean up later on. This could mean going to bed at one or two in the morning or waking up to an entire kitchen full of dirty plates, pots and pans.
Buffet or not to buffet? That is the question most holiday hosts and hostesses are asking themselves. Both types of get togethers have pluses and minuses . It's a tough decision but once chosen can be the highlight of the 2009 season.
Saturday, December 19, 2009
Friday, December 18, 2009
What Goes With The Holidays?
This is the time of year when alcohol is needed -even if it's in small doses. Serve only champagne or wine at a holiday sit down dinner. What about those holiday buffet parties? Do you go for mixed drinks or rum punch? Do most situations call for a bartender and a well stocked liquor cabinet?
For Christmas Eve and definitely New Year's Eve, champagne is in order. Again I'm a big Prosecco fan so that's what I would recommend. It's not as sweet as Asti Spumente or other sparkling wines.it's light and lemony- just the right taste to go with overly flavorful appetizers and hors d' oeuvres. I also would recommend it at a Christmas Eve dinner if you' re serving turkey. chicken , or veal,. For a Christmas dinner, of course, there are the wines. Roast beef and crown rib deserve to be accompanied by a hearty red. Fish, such as a sole in meuniere sauce should have a white wine such as sauvignon blanc. If you have an olio of different meats such as red meat, white meat and fish then put out a few bottles of different wines for you and your guests.
Holiday parties are another animal. A lot of people are just satisfied with a glass of Pinot Grigio or Merlot. Then there are the cocktailers who want to try every "tini" out there or any variety of mojito. To make it easier on yourself limit your selection. This way you wont have guests (and yourself sick with a cornucopia of different mixed drinks. if you know what your crowd likes then stock only those liquors. Another easy way out is just create a punch. Champagne punch is the best. One of my favorites is frozen strawberry concentrate mixed with an Asti. You can also create a rum punch if you;re serving heartier fare. Just remember that some people may not be into any of this so still have bottles of wine and liquor on hand.
It;s hard to decide what to drink with holiday fare. It's best to stay with the basics such as wine and champagne. Add liqueurs and mixed drinks along with the many punches if you want something different. Just remember that any kind of drink is the best one for toasting the holidays.
For Christmas Eve and definitely New Year's Eve, champagne is in order. Again I'm a big Prosecco fan so that's what I would recommend. It's not as sweet as Asti Spumente or other sparkling wines.it's light and lemony- just the right taste to go with overly flavorful appetizers and hors d' oeuvres. I also would recommend it at a Christmas Eve dinner if you' re serving turkey. chicken , or veal,. For a Christmas dinner, of course, there are the wines. Roast beef and crown rib deserve to be accompanied by a hearty red. Fish, such as a sole in meuniere sauce should have a white wine such as sauvignon blanc. If you have an olio of different meats such as red meat, white meat and fish then put out a few bottles of different wines for you and your guests.
Holiday parties are another animal. A lot of people are just satisfied with a glass of Pinot Grigio or Merlot. Then there are the cocktailers who want to try every "tini" out there or any variety of mojito. To make it easier on yourself limit your selection. This way you wont have guests (and yourself sick with a cornucopia of different mixed drinks. if you know what your crowd likes then stock only those liquors. Another easy way out is just create a punch. Champagne punch is the best. One of my favorites is frozen strawberry concentrate mixed with an Asti. You can also create a rum punch if you;re serving heartier fare. Just remember that some people may not be into any of this so still have bottles of wine and liquor on hand.
It;s hard to decide what to drink with holiday fare. It's best to stay with the basics such as wine and champagne. Add liqueurs and mixed drinks along with the many punches if you want something different. Just remember that any kind of drink is the best one for toasting the holidays.
Thursday, December 17, 2009
Cookie Time
No, the title of today's entry is not about Christmas baking - even though it would be appropriate. It's about yesterday's article about in the NY Times Dining section about the cookie tradition at Pittsburgh PA weddings. This is a very neat thing in my book where the bride and groom serve up to a thousand cookies along with the main meal and of course, the cake. Every kind is made and served on the couples' special day. Even neater - they're all made by family members and sometimes the bride herself.
Th article, written by Ron Lieber tells of this wonderful Pittsburgh (and it also is big in the Youngstown OH area too) tradition of having a cookie buffet at weddings. it started out during the Depression when couples couldn't afford elaborate bakery made wedding cakes. Cue in the mothers , aunts and grannies and their endless armory of cookie and biscuit recipes. The idea is a must with Catholic and Protestant brides and grooms and mostly , it seems with Italians. Tables are laden the delicately crispy pizzeli and golden almond laden biscotti. Of course there are American classics too such as the peanut butter blossom, a peanut butter cookie with a Hershey's Kiss stuck in its' center. I'm sure there are other ones, like buttery spritzes as well as thin vanilla wafers.
If you're wondering does the entire array of cookies get totally devoured during the reception , the answer is no. The newly married couple provide small boxes or festive Chinese takeaway boxes for guest s to bring home their favorites. this started out as too many of the invited would bring their own baggies and load. up. In order not to look too tacky smart newlyweds then decided to supply some kind of box for the leftover treats. This is a great idea and to be honest better than any favor.
I like this idea of a cookie buffet at a wedding. It's a heck of a lot easier to deal with than a whole wedding cake. and makes for some fun snacking. Besides who really wants to go for a whole sit down dinner and dessert when all you want to do is mingle and dance? A cookie buffet is a great way to enjoy a wedding and mingle with the guests.
Th article, written by Ron Lieber tells of this wonderful Pittsburgh (and it also is big in the Youngstown OH area too) tradition of having a cookie buffet at weddings. it started out during the Depression when couples couldn't afford elaborate bakery made wedding cakes. Cue in the mothers , aunts and grannies and their endless armory of cookie and biscuit recipes. The idea is a must with Catholic and Protestant brides and grooms and mostly , it seems with Italians. Tables are laden the delicately crispy pizzeli and golden almond laden biscotti. Of course there are American classics too such as the peanut butter blossom, a peanut butter cookie with a Hershey's Kiss stuck in its' center. I'm sure there are other ones, like buttery spritzes as well as thin vanilla wafers.
If you're wondering does the entire array of cookies get totally devoured during the reception , the answer is no. The newly married couple provide small boxes or festive Chinese takeaway boxes for guest s to bring home their favorites. this started out as too many of the invited would bring their own baggies and load. up. In order not to look too tacky smart newlyweds then decided to supply some kind of box for the leftover treats. This is a great idea and to be honest better than any favor.
I like this idea of a cookie buffet at a wedding. It's a heck of a lot easier to deal with than a whole wedding cake. and makes for some fun snacking. Besides who really wants to go for a whole sit down dinner and dessert when all you want to do is mingle and dance? A cookie buffet is a great way to enjoy a wedding and mingle with the guests.
Wednesday, December 16, 2009
Foodie Gadget Gifts
Yesterday I went over what makes the perfect food gifts for the foodie,. Today it's what sort of gadgets would make a good foodie gifts. As much as we love that gourmet popcorn or Brie of the month club we also appreciate interesting appliances and gadgets. There's so much to choose from. Nothing beats something as haute cuisine as a mandolin or as low key as a George Foreman grill. There's a million gifts to buy yet. Each will be genuinely appreciated.
What would make the perfect gift. The first step is to analyze the recipient. If your foodie is more into baking than cooking, than anything from the cupcake maker to oven mitts to silicone bake ware would be appreciated. Someone who is interested in French cooking might appreciate a new crepe pan or a Dutch oven for making cassoulet. Foodies who are into Italian may appreciate a high tech pasta machine along with some ravioli cutters to create the perfect pasta. Smaller gifts may include the mandoline, ideal for cutting potato slices paper thin. Other good and always needed gifts are, timers and the ever useful salt and pepper grinders.
Of course the ultimate foodie gift would be any new appliance.There is nothing like the George Foreman grill. What's neat about it is that there are several different models to choose form and all the stores from Macy's to K-mart sell them. Another must is the T-Fal Actifry Fryer. This allows your foodie to fry healthy because the machine only needs a tablespoon of oil to fry foods. What other appliances make good gifts? Any food processor. These are great for cutting up left over meats for salads or pureeing vegetables for soups and stews. Fun appliances are kettle corn poppers and ice cream makers.
Foodies also love receiving gadgets for the holidays too. This could be something as small as an egg timer or as large as a deep fryer. We enjoy anything that will create new dishes or improve old recipes. For us these are the best gifts of all!!!
What would make the perfect gift. The first step is to analyze the recipient. If your foodie is more into baking than cooking, than anything from the cupcake maker to oven mitts to silicone bake ware would be appreciated. Someone who is interested in French cooking might appreciate a new crepe pan or a Dutch oven for making cassoulet. Foodies who are into Italian may appreciate a high tech pasta machine along with some ravioli cutters to create the perfect pasta. Smaller gifts may include the mandoline, ideal for cutting potato slices paper thin. Other good and always needed gifts are, timers and the ever useful salt and pepper grinders.
Of course the ultimate foodie gift would be any new appliance.There is nothing like the George Foreman grill. What's neat about it is that there are several different models to choose form and all the stores from Macy's to K-mart sell them. Another must is the T-Fal Actifry Fryer. This allows your foodie to fry healthy because the machine only needs a tablespoon of oil to fry foods. What other appliances make good gifts? Any food processor. These are great for cutting up left over meats for salads or pureeing vegetables for soups and stews. Fun appliances are kettle corn poppers and ice cream makers.
Foodies also love receiving gadgets for the holidays too. This could be something as small as an egg timer or as large as a deep fryer. We enjoy anything that will create new dishes or improve old recipes. For us these are the best gifts of all!!!
Tuesday, December 15, 2009
Foodie Gifts For The Foodie
Holiday shopping for foodies is one of the easiest things to do. we love food - good foods -trendy foods - new foods. We'll love not just the taste but the aroma, and the look of any gift. Luckily there are some great places out there for some good gifts, both sweet and savory. You can buy on line or at your favorite grocery store.
Starting with savory gifts there's a lot to choose from. You can create a really nice gift basket, with cheeses from stores like the A&P and Stop & Shop (if you're in the US). A favorite is buying several cheeses, such as Brie and Camembert and adding some Carr's water biscuits . You can also have themed ones such as pasta and sauces along with cold cuts for an Italian themed one, foie gras and croissants for a French themed one. Also snack baskets are always a treat. One of my favorite stores, Target has some interesting snacks such as Parmesan cheddar cheese straws. salt and pepper pretzels and Maui onion potato chips. It also has a huge selection of nuts. and popcorn too.
Sweet gifts are always popular. One of my favorites to give is panetone from Rocco;s in New York.It's now such a tradition that friends and family anticipate it. Another fun cake is the pan d'oro, the buttery sweet Italian bread that's the perfect gift for sweet toothed foodies.That classic - a box of chocolate s is always appreciated. Mostly everyone buys a loved one a box from Godiva at this time of year. However there's also Butler's to consider. Their chocolates are rich and creamy , coming in unique flavors such as Irish creme. For the grown up gourmet kid there's the website Lollyphile .com where you can buy such flavors as caffeinated cola, maple bacon and even the decadent absinthe flavored suckers.
Holiday shopping for foodies is the easiest thing to do. We lovefood gifts as long as they're good, trendy and tasty. Gift us with Brie or chocolates or even popcorn and we'll be happy. Nothing pleases us more than a well thought out gift basket full of delicious treats
Starting with savory gifts there's a lot to choose from. You can create a really nice gift basket, with cheeses from stores like the A&P and Stop & Shop (if you're in the US). A favorite is buying several cheeses, such as Brie and Camembert and adding some Carr's water biscuits . You can also have themed ones such as pasta and sauces along with cold cuts for an Italian themed one, foie gras and croissants for a French themed one. Also snack baskets are always a treat. One of my favorite stores, Target has some interesting snacks such as Parmesan cheddar cheese straws. salt and pepper pretzels and Maui onion potato chips. It also has a huge selection of nuts. and popcorn too.
Sweet gifts are always popular. One of my favorites to give is panetone from Rocco;s in New York.It's now such a tradition that friends and family anticipate it. Another fun cake is the pan d'oro, the buttery sweet Italian bread that's the perfect gift for sweet toothed foodies.That classic - a box of chocolate s is always appreciated. Mostly everyone buys a loved one a box from Godiva at this time of year. However there's also Butler's to consider. Their chocolates are rich and creamy , coming in unique flavors such as Irish creme. For the grown up gourmet kid there's the website Lollyphile .com where you can buy such flavors as caffeinated cola, maple bacon and even the decadent absinthe flavored suckers.
Holiday shopping for foodies is the easiest thing to do. We lovefood gifts as long as they're good, trendy and tasty. Gift us with Brie or chocolates or even popcorn and we'll be happy. Nothing pleases us more than a well thought out gift basket full of delicious treats
Monday, December 14, 2009
Stollen -Germany’s Traditional Fruitcake
The Germans invented Christmas. Thanks to them we have the Christmas tree, Christmas cookies , ham and of course stolen. Stollen is a wonderful tradition, celebrating both the religious and secular side of the holiday It is the perfect bread to have on Christmas eve while decorating the or on Christmas s morning when the presents are being unwrapped.
Stollen’s history is long an colorful . The bread was first created in between the 1300 and 1400s when it was originally called streitzel. There was another pastry called stollen but it was entirely different being an oat cake made with flour oats and water. Modern stollen as first baked in 1427 at the court of Dresden. The shape was made to resemble the swaddled Christ Child. Since it was made during Advent, there was a problem with adding butter to it, which was considered a taboo by the Catholic Church . There had to be an edict allowing bakers to add this vital ingredient to complete the recipe. A letter had to be written to the standing pope, Pope Nicholas who vehemently denied the use. Five popes later, Pope Innocent finally granted Saxony bakers the use of butter. Over th e decades many other ingredients have been added such as almond past eort marzipan along with lemon zest and candied. citrons. It is still made in Dresden where there is an annual stolen festival during December.
Most people opt to buy stolen. Usually the bakery kind is moist and ultra buttery, redolent with citron and patches of marzipan. Homemade kinds can be tricky because yeast is involved an d it doesn’t always cooperate. Loaves can be too dense or too chewy (read tough ) to eat. Making it is also labor intensive unless you have a bread maker. Bakling time is a long 40-45 minutes as opposed to the usually five to ten minutes that comes with Christmas cookies. Yet a homemade stollen can be wonderful, especially when it’s made with butter , a loaded with nuts and candied fruit.
Stollen is a wonderful Christmas tradition. Everyone should pick up a loaf from their
Bakery or make it themselves. It is the perfect treat to enjoy during three trimming or present opening.
Stollen’s history is long an colorful . The bread was first created in between the 1300 and 1400s when it was originally called streitzel. There was another pastry called stollen but it was entirely different being an oat cake made with flour oats and water. Modern stollen as first baked in 1427 at the court of Dresden. The shape was made to resemble the swaddled Christ Child. Since it was made during Advent, there was a problem with adding butter to it, which was considered a taboo by the Catholic Church . There had to be an edict allowing bakers to add this vital ingredient to complete the recipe. A letter had to be written to the standing pope, Pope Nicholas who vehemently denied the use. Five popes later, Pope Innocent finally granted Saxony bakers the use of butter. Over th e decades many other ingredients have been added such as almond past eort marzipan along with lemon zest and candied. citrons. It is still made in Dresden where there is an annual stolen festival during December.
Most people opt to buy stolen. Usually the bakery kind is moist and ultra buttery, redolent with citron and patches of marzipan. Homemade kinds can be tricky because yeast is involved an d it doesn’t always cooperate. Loaves can be too dense or too chewy (read tough ) to eat. Making it is also labor intensive unless you have a bread maker. Bakling time is a long 40-45 minutes as opposed to the usually five to ten minutes that comes with Christmas cookies. Yet a homemade stollen can be wonderful, especially when it’s made with butter , a loaded with nuts and candied fruit.
Stollen is a wonderful Christmas tradition. Everyone should pick up a loaf from their
Bakery or make it themselves. It is the perfect treat to enjoy during three trimming or present opening.
Saturday, December 12, 2009
A Dreidl Spin On Latkes
It's now Hanukkah and all over th e world latkes are being joyfully made and eaten. Everyone - no matter what their religion is loves a good homemade pancake. Most people opt for the traditional recipe. Some go for a newer twist. There are now several variations on this classic.
Latkes are ever changing. One of the newest trends i s the"lacy latke". This is a light, crunchier version of the traditional dense cake. More shredded potatoes are used to create a lacier , crispier treat. The feel and texture is more like potato chips and doesn't leave the eater with as "loggy" feeling in their stomach. Healthier variations include a latke that is partially fried and then baked to reduce the fat content. Oil is still used in frying them, but it's usually a light peanut or canola oil.
Another spin on this classic are the ingredients. More and more cooks are experimenting with grated sweet potato as well as zucchini and carrots for a different taste. Regular potatoes still have to be used because of the starch that's the "glue" that holds the cakes together. Spices such as cumin and coriander are now being added to latkes along with the usual salt and pepper. Odder ingredients include carrots and even tuna fish! Fruits such as apples and raisins are also mixed into batters for dessert latkes
Latkes are a traditional part of Hanukkah except nowadays there's a new twist. Try them lacy or with sweet potatoes; plain or with spices to continue on with this classic. They're just as tasty and delicious as the denser originals.
Latkes are ever changing. One of the newest trends i s the"lacy latke". This is a light, crunchier version of the traditional dense cake. More shredded potatoes are used to create a lacier , crispier treat. The feel and texture is more like potato chips and doesn't leave the eater with as "loggy" feeling in their stomach. Healthier variations include a latke that is partially fried and then baked to reduce the fat content. Oil is still used in frying them, but it's usually a light peanut or canola oil.
Another spin on this classic are the ingredients. More and more cooks are experimenting with grated sweet potato as well as zucchini and carrots for a different taste. Regular potatoes still have to be used because of the starch that's the "glue" that holds the cakes together. Spices such as cumin and coriander are now being added to latkes along with the usual salt and pepper. Odder ingredients include carrots and even tuna fish! Fruits such as apples and raisins are also mixed into batters for dessert latkes
Latkes are a traditional part of Hanukkah except nowadays there's a new twist. Try them lacy or with sweet potatoes; plain or with spices to continue on with this classic. They're just as tasty and delicious as the denser originals.
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