Branding Brooklyn

Brooklyn is more than just a borough of Manhattan these days. It;s a brand that is practically slapped on anything that comes out of New York's most famous borough. There are pickles. There are chocolates. There are all sorts of good stuff being made from local artisans and being sold in the local shops there and across the East River in fancy Manhattan.


This was explored in yesterday's New York Times Dining section with an article by Steven Stern. It seems food companies large and small want items with any kind of connection to the latest, coolest inspot.There are many artisanal industries starting there and smaller , privately owned brands always generate a buzz. It's no wonder that these companies would be scooped up by giants like Williams and Sonoma and a few others. Brooklyn has a few good home grown products.There are artisanal pickles and beer coming from there. There are even jelly and jam companies too creating spreads from family recipes.

Luckily there are some Brooklyn manufacturers that have their pride and aren't selling to the big chains. These are the true artists who take pride in their work. They may not be nationally famous or bringing in the big bucks but they have integrity. Not to mention a local fan base that spreads the word about them. Maybe that's what this Brooklyn essence is all about. No fancy campaigns to buy this or that. Just word of mouth advertising that gets customers wanting to try the foodstuffs.

Brooklyn is not just a borough. It's a brand of home made products that reflect the tough grittiness the area emanates. The food may be gourmet, but the feeling behind it is down to earth.

An Estonian Christmas

Eastern Europe is full of wonderful traditions. Their foods are rich both ion flavor and religious meaning. Most of all they are home cooked which means a lot in this crazy but it already prepared world.

The holiday cuisine is explored in n to days Dining section of the New York Times.It was written by Julia Moskin who covers all sort so different countries in her writing. She writes in lavish detail of the delicious foods from savory to sweet. Estonian cooking can best be described as a hybrid of Polish and Finnish cooking. it sits directly below Finland on the Baltic Sea. it also is next to Poland and so that influence is strong there. The Estonians make home made blood sausage which is a lengthy and time consuming project. They serve it with roast pork , sauerkraut along with lingenberries (the Scandinavian influence) and cranberries

Estonian desserts are somewhat limited. I came across kissel which is a fruit soup. Ms Moskin also mentions roosemanna,a frothy pick concoction of cranberry and semolina's . It's kind of like an alcohol free zabaglione. Surprisingly enough rhubarb pies are favored too. The area isn't too bug on elaborate desserts , just earthy ones.


Estonia has a long and rich history.It;s food reflects that, especially at Christmas time. Recipes are carried through the ages so that generation after generation can enjoy them.

Holiday Hors D'Oeuvres

No matter how you cut it it;s the holiday party season. That means feeding the crowds with tasty appetizers not to mention appealing to all tastes and preferences. What makes a good hors d' oeuvre platter? Is just a plate of one thing? Or a platter of all varied savory treats? That depends on what you want to make.

Even a novice host or hostess can throw together a good appetizer table. Unlike the main meal or desserts, quick munchies are easy to create. Sometimes they just require some Ritz crackers and pate with a sprig of parsley on the top. Intersperse these withe some cheese cubes and you're good to go. You can elaborate on this theme by subbing in water or even rice crackers and putting various pastes such as ham or salmon on them. Another fun thing is offering a multi cheese board where guests can take what they like. Have a few loaves crunchy Italian or French bread nearby.

For hot appetizers ,try a warmed bruschetta. You can take the fresh sliced tomatoes and cheese on bread rounds and then pop into your broiler. It will get the cheese all bubbly creating a margherita pizza effect. Hot from the oven puffs are always a crowd pleaser. Luckily your grocery has all sorts of flavor in stock. Vary it with a few mushroom, crab and spinach. Serve dips or fiery mustard too with them.

This is the season for fun and tasty horsd' oeuvres.You can go as simple or elaborate as you like .It;s your choice . Either way your guests will love them.

Homemade Holiday Candies

This is the time of year when do it yourself candy makers shine. there;s nothing as fun as putting together Santa pops or making exquisite truffles. Best of all, unlike baking you have unlimited ingredients. You Can have fun turning some of the most mundane stuff into yummy drops or balls. Even add exotic fillings too for some fun. Best of this candy is yours. not some fancy designer label stuff.or ones from an expensive boutique.



The easiest candy to make are chocolate lollipops. I would suggest taking four or five bars of any chocolate whethe r it be Hershey's or Godiva . Put thes e in a plastic bag and them microwave on high for about one minute. Cut corner of the bag with a scissor. Squeeze into molds that already have sticks in them. Dust on sprinkles or nonpareils. . You can also ice them too if you want. Another fun holiday (Or anytime candy ) is haystacks. These are so simple to make. melt one bag of whether milk or dark chocolate chips, Mix in coconut, then place heaping teaspoons of the mixture on greased cookie sheets. let set in a cool dry space. You'll get about one to two dozen depending on the size . peanut or any nut brittle is easy to create too. It's fun as a dessert and even better as a gift it also doesn't take that long to make.

Truffles are a yummy treat and gift. The secret is the creamy filling . For a rich interior use one part cream to two parts unsweetened cocoa. As for extra flavoring you can try Gran Marnier for a rich citrus-y taste or Irish cream. Truffles can also have sea salt and chili (not together though) as ingredients for a different experience. You can then enrobe them in just melted chocolate or dip them in powdered cocoa and/or coconut.

This holiday season, go wild with your candy making . Make fun treats and gifts using just simple chocolate , cream and sugar. You can create wonderful chocolates and brittles that family and friends - and you will thoroughly enjoy.

The Fun Of Fondues

Nothing says party like fondues. You can have it sweet with rich chocolate or savory with a yummy cheese blend. Even more fun is how the dish brings people together. There's something communal about sharing from one pot. You can talk and gossip while enjoying you favorite flavors.

Fondue may be Swiss in origin but the name comes from the French fondre to melt . it started back in the 18th Century when stale cheese and wine were melted together to extend more dinners. Fondue originally meant any sauce that can be dipped into. Traditional fondues use either Emmenthaler, or Gruyere cheese combined along with whit wine, garlic and dry mustard.Cornstarch is also used to thicken it. and nut meg can be added for extra spice. You should have torn up french bread for dipping however you can add leftover ham chunks too.

A dessert favorite is chocolate fondue.It was started at New York;s famed Chalet Suisse in 1966 by Swiss born Konrad Egli. it took Manhattan food critics by storm and quickly became the party dessert of choice. A true chocolate fondue should have heavy cream , and bittersweet chocolate melted together in the fondue pot. Vanilla can be added but something truly decadent, try adding a dash of liqueur. What to dip into it is easy. Strawberries, pineapples, blueberries, along with marshmallows and pound cake.

Fondue of any kind are just fun party foods. Make a cheese or chocolate one during this festive season. They ll surely please your guests.!

Yummy Luxury Omaha Steaks

This is the second installment of luxury foodie gifts. While we drooled over champagne and chocolate last week today we can smack our lips over steak. Omaha Steaks in particular. This company gives the world a variety of different cuts at over the top prices.

Omaha Steaks is one of the oldest food mail order companies in the United States. It started in 1917 by the Simons , a Latvian family who settled in Omaha. They came up with the idea of shipping steaks throughout the country after a son in law convinced Union Pacific to showcase their cuts in their dining cars. By the late 1940's the company had gone national By the mid 1970's stores were added. Omaha Steaks does sell some bargain packages starting at $39 but most are over the $80 range.

What can you buy at Omaha Steak? A lot of great cuts of beef. you can buy the combo which is filet mignon and Porterhouse steaks. You can also try filet mignons and T bone steaks shipped together. Omaha Steaks has some good sirloin cuts as well . There are also a variety of flavors such the whiskey ribbed and the Caesar one. Omaha Steaks also has poultry and seafood along with desserts.

There's nothing as delicious and intoxicating as an aged, juicy steak. Omaha Steaks fulfills that fantasy with their delicious cuts of beef. Order some for yourself for a yummy holiday treat.

New York's Great Restaurateurs.

Elaine Kaufman, like other great restaurateurs , had one of the best places int he city. Her namesake eatery drew all sorts of luminaries form writers to actresses to even Martha Stewart. Yesterdays New York Times celebrated her life in their Critic's Notebook, written by regular Sam Sifton. Not surprisingly he wasn't the only one, Elaine had several fans, among them Woody Allen and Liza Minnelli.


New York City an d its' environs are a great place to be a foodie and a celebrity. Restaurants throughout the ages have catered to both. There was Demonico's during the city's Gilded Age which hosted the enormous appetite of Diamond Jim Brady, there was and still is Sardi's which fed great Italian specialties to both the pasta lover and stage lover alike . There was the famed Joe Allen's which served steaks to real life Don Drapers the early Sixties.These colorful hangouts provided good cheer along with good wine and gourmet food to New York's masses.

Mr. Sifton goes on about today's restaurant owners/ There is , of course, the famed Bobby Flay and Mario Battali. They are chefs and the best , yet unlike Ms. Kaufman their fame comes form the Food Channel. People the world over know them and want to try their dishes. However they concerned with food , not with greeting th e customer, -nor with knowing the regulars by name. great restaurateurs were different. They cared about who ate there. They made sure guests have a good time. Today's are more like going to see a rock star in concert. Let them do their thing.Admire them but , don't get too close.

There will always be great place to eat in Manhattan , There's no shortage of excellent chefs. yet there is a shortage of restaurant owners who truly care about their customers Hopefully the trend will reverse itself.