What do you do when the holiday gift giving and baking season starts? Buy Petite Treats cookbooks for yourslef and your friends. This is a delightful mini book chock full of delicious tiny sweets for not just the holidays but for everyday fun. It has everything from the original piecaken to whiskey mini cupcakes. There are dozen of neat recipes that are great to make.
The authors. Morgan Greenseth and Christy Beaver are the writers of both this book and another baking book,Mini Pies (both books are published by Ulysses Press and are $ 15.00)']\They are also the chief bakers behind Seattle's hip Mini Empire Bakery and have created these tiny yummy gems in their bakery. They are also the inventors of scookies, a cross between a scone and a cookie along with the piecaken a mini tart baked inside a cupcake. These look like fun to make along with the mini doughnuts and tiraminiscule, an elf's version of the classic tiramisu
What I like most about this book is that it's mostly vegan. Butter and shortening are replaced by vegan versions that anyone can easily pick up at Whole Foods>I like th efact that they have a non dairy butter cream.Another fun aspect of the recipes is that both Baker Greenseth and Baker Beaver use interesting ingredients such as whiskey and bacon for their whiskey maple bacon cupcakes and apple cider vinegar in almost every treat. They also put different twists on traditional recipes such as strawberry eclairs and a chocolate lava cake made with wine(along with a citrus flavored cannoli).
Get Petite Treats this holiday season.It will not only give you ideas for your own mini treats but also makes a great gift for any baker .It's a little book but packs big punch.
Friday, November 23, 2012
Thursday, November 22, 2012
Thanksgiving Wishes
To all my Americans readers at home and abroad a very Happy Thanksgiving. remember to eat wisely and to give thanks for having food on your table.
Wednesday, November 21, 2012
A Thanksgiving Read
Once again The New York Times Dining section devotes another issue to Thanksgiving. It's a fun read for tonight and even tomorrow. There's a variety of reminisces and recipes to follow along with an almost Scroogelike (sorry fellow author Dickens)rant against turkey and for spaghetti carbonera.
Most of you are too busy to read this but enjoy the day and get rested for tomorrow. Have a good holiday wherever you are in the world.Now go on line and read The Dining Section.(or the paper version if you have it). Laugh at what some writers have to say along with cutting out good recipes to try on the weekend.
Most of you are too busy to read this but enjoy the day and get rested for tomorrow. Have a good holiday wherever you are in the world.Now go on line and read The Dining Section.(or the paper version if you have it). Laugh at what some writers have to say along with cutting out good recipes to try on the weekend.
Tuesday, November 20, 2012
Holiday Antipasto
Holiday meals should always start with a good antipasto. The word means before pasta in Italian however it could come before any meal, whether Thanksgiving turkey or Christmas ham. The problem is there are so many different dishes. What goes well with a full meal? What happens if your guests get stuffed on them and not the main meal? There are some easy solutions.
A true antipasto usually consists of cold cuts and cheeses along with the dressed vegetables. You can have all of this if you serve small amounts. Most first courses have a wide array of meats from prosciutto to mortadella, Instead of having five or six varieties of cold cuts have one or two such as a salami and maybe a thinly sliced ham. Have a green and black olives along with thin,crunchy bread sticks..A nice touch is artichoke hearts as well along with some peppers.
If you're having a bigger crowd, then think about serving a bigger antipasto. Many cooks offer up a plate of easily made devilled eggs along with stuffed celery. At this point you can also serve more meats and even tuna if you want (although some diners my question this with their turkey).You can also take chicken and turkey livers and make a pate .Put different kinds of breads on the table along with crackers for simple sandwiches. Cruets of oil and vinegar can also be added, to be poured onto the meats or any raw veggies you may have set out for guests.
A holiday antipasto is a nice way to introduce the Thanksgiving turkey or Christmas ham. You can make it either as simple or elaborate as you want, depending on your dinner and guests. Try different plates for fun and variety.
A true antipasto usually consists of cold cuts and cheeses along with the dressed vegetables. You can have all of this if you serve small amounts. Most first courses have a wide array of meats from prosciutto to mortadella, Instead of having five or six varieties of cold cuts have one or two such as a salami and maybe a thinly sliced ham. Have a green and black olives along with thin,crunchy bread sticks..A nice touch is artichoke hearts as well along with some peppers.
If you're having a bigger crowd, then think about serving a bigger antipasto. Many cooks offer up a plate of easily made devilled eggs along with stuffed celery. At this point you can also serve more meats and even tuna if you want (although some diners my question this with their turkey).You can also take chicken and turkey livers and make a pate .Put different kinds of breads on the table along with crackers for simple sandwiches. Cruets of oil and vinegar can also be added, to be poured onto the meats or any raw veggies you may have set out for guests.
A holiday antipasto is a nice way to introduce the Thanksgiving turkey or Christmas ham. You can make it either as simple or elaborate as you want, depending on your dinner and guests. Try different plates for fun and variety.
Monday, November 19, 2012
Dinner Delegation
Too many cooks spoil the broth so the old saying goes. The same applies to holiday broths as well as dinners too. There have been endless fights, some of them even downright bloody, thanks to a few too many knives.left out. What to do to avoid all all out war? Delegate.
If friends and family ask to help, take it. However try to have a meeting where dishes and chores are delegated. Don''t be cowed by anyone wanting to make the main dish. This is your kitchen, your meal. You have control. Start with yourself. Decide what you can make and if you have the room to make extra dishes. The next is picking your kitchen team. You're going to need your own sous chef to help with cutting, slicing and dicing.Also decides who helps set the table and who helps with the clean up.,
The next step is delegating the dishes that people with bring. If two people have the same specialty dish, ask one to either vary theirs or maybe bring another dish.If there is still a stalemate, then give in. People can always bring extra stuffing or gravy home with themif there's extra grub.Also let your crew make what they make best. Thanksgiving is not the time for anyone to experiment with new dishes or exotic ingredients. Stick with easy basics that guests will enjoy., especially the younger ones. Also take into consideration food restrictions, beliefs and allergies. Tailor your menu as to what guests , especially little ones can eat. Make it a rule that everything will have basic ingredient. Nothing too wild or exotic.,
Too many cooks can spoil the broth . Yet if you delegate properly , you can have a tasty and easy Thanksgiving dinner. It's just a matter of assigning who makes what or who brings what
If friends and family ask to help, take it. However try to have a meeting where dishes and chores are delegated. Don''t be cowed by anyone wanting to make the main dish. This is your kitchen, your meal. You have control. Start with yourself. Decide what you can make and if you have the room to make extra dishes. The next is picking your kitchen team. You're going to need your own sous chef to help with cutting, slicing and dicing.Also decides who helps set the table and who helps with the clean up.,
The next step is delegating the dishes that people with bring. If two people have the same specialty dish, ask one to either vary theirs or maybe bring another dish.If there is still a stalemate, then give in. People can always bring extra stuffing or gravy home with themif there's extra grub.Also let your crew make what they make best. Thanksgiving is not the time for anyone to experiment with new dishes or exotic ingredients. Stick with easy basics that guests will enjoy., especially the younger ones. Also take into consideration food restrictions, beliefs and allergies. Tailor your menu as to what guests , especially little ones can eat. Make it a rule that everything will have basic ingredient. Nothing too wild or exotic.,
Too many cooks can spoil the broth . Yet if you delegate properly , you can have a tasty and easy Thanksgiving dinner. It's just a matter of assigning who makes what or who brings what
Saturday, November 17, 2012
A Guest At The Table
With the holidays coming there's always going to be guests at the table. The problem that they may not be totally attune with the way you and your family eat. The way to solve it is to tailor the meal along with explaining your traditions to others.
It's fun when relatives , especially kids, bring roomies or the future spouse home for the holidays.It's also neat when your or the spouse invite your friends and workmates over too.The problem is what happens when they don't like turkey? For vegans try tofurkey, with a mushroom gravy. For some, who are experiencing turkey for the first time, make a pork roast or even roast beef if they're not fond of the traditional bird. As for sides, ask ahead of time what people like or want. You also suggest that they bring their own or give your their recipes .This makes them feel at home and expands your family's tastes as well.
Desserts can be a hassle as well.Most European based cultures thrive on big finishes, full of pies and cakes. For others, such as some Asian cultures there is a different type of sweet, usually a rice cake with some kind of filling. The best way to handle a multinational table is have a healthy mix of both fruits and cakes. Tangerines are big right now along with apples.Place small bowls of them on the table as well as bowls of nuts too. This is a , crunchy and a neat way to end the dinner. For kids chocolate reigns supreme and you can hand out chocolate turkeys to them as a dessert or a fun favor.
Having guests over shouldn't crimp your holiday cooking style. You can tailor your menu so that everyone is happy with the food. Be open and consider it as a holiday adventure.
It's fun when relatives , especially kids, bring roomies or the future spouse home for the holidays.It's also neat when your or the spouse invite your friends and workmates over too.The problem is what happens when they don't like turkey? For vegans try tofurkey, with a mushroom gravy. For some, who are experiencing turkey for the first time, make a pork roast or even roast beef if they're not fond of the traditional bird. As for sides, ask ahead of time what people like or want. You also suggest that they bring their own or give your their recipes .This makes them feel at home and expands your family's tastes as well.
Desserts can be a hassle as well.Most European based cultures thrive on big finishes, full of pies and cakes. For others, such as some Asian cultures there is a different type of sweet, usually a rice cake with some kind of filling. The best way to handle a multinational table is have a healthy mix of both fruits and cakes. Tangerines are big right now along with apples.Place small bowls of them on the table as well as bowls of nuts too. This is a , crunchy and a neat way to end the dinner. For kids chocolate reigns supreme and you can hand out chocolate turkeys to them as a dessert or a fun favor.
Having guests over shouldn't crimp your holiday cooking style. You can tailor your menu so that everyone is happy with the food. Be open and consider it as a holiday adventure.
Friday, November 16, 2012
Thanksgiving Checklist
With The Times Dining section offering Thanksgiving help and tips, it's time to think of the holiday checklist . Despite it being less than a week away , there may be some items big or small that need to be picked up. It's pays to have an actual checklist though, so you know exactly what you have or need to buy.
Of course you have the turkey. Most already have even bought it before Hurricane Sandy struck . However what about those vegans that are in your life? What alternative do you have for them? You can get tofurkey slices or an actual tofurkey loaf.These can go well with mushroom gravy and stuffing. On that note for vegans, have a ready can or packet of brown or mushroom gravy for them. Sides are another think about. Do you have three or four standard ones or introduce new ones for everyone's tastes. Stock up on cans on veggies because you never know if one kind will be popular and get gobbled up. You can always open another can if you run out of the original.
Stock up on basics too. You';ll need flour for thickening your gravy. Any left over can be used for holiday baking a few weeks later. Sugar also is a must to keep. It';s not only used for cooking and baking but for sweetening all those after dinner teas and coffees. Eggs also should be bought.Not only are they used in most dishes like stuffing and breads but also are needed in those big family breakfasts days after. The most basic staple, bread should also be bought in two or three loaves. You;ll need that amount if you have guests over for a few days. They can be used for sandwiches and of course morning toast.
It's time to get out the checklist and see what you need to get. Start with a list and think about your needs for the holiday weekend. A well stocked kitchen, after all is an efficient one, and one you need.
Of course you have the turkey. Most already have even bought it before Hurricane Sandy struck . However what about those vegans that are in your life? What alternative do you have for them? You can get tofurkey slices or an actual tofurkey loaf.These can go well with mushroom gravy and stuffing. On that note for vegans, have a ready can or packet of brown or mushroom gravy for them. Sides are another think about. Do you have three or four standard ones or introduce new ones for everyone's tastes. Stock up on cans on veggies because you never know if one kind will be popular and get gobbled up. You can always open another can if you run out of the original.
Stock up on basics too. You';ll need flour for thickening your gravy. Any left over can be used for holiday baking a few weeks later. Sugar also is a must to keep. It';s not only used for cooking and baking but for sweetening all those after dinner teas and coffees. Eggs also should be bought.Not only are they used in most dishes like stuffing and breads but also are needed in those big family breakfasts days after. The most basic staple, bread should also be bought in two or three loaves. You;ll need that amount if you have guests over for a few days. They can be used for sandwiches and of course morning toast.
It's time to get out the checklist and see what you need to get. Start with a list and think about your needs for the holiday weekend. A well stocked kitchen, after all is an efficient one, and one you need.
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