Fun Holiday Snacks

The Christmas party goer does not live on drinks alone. There are also nibbles and bites that keep them happy and dancing throughout the season. It could be something as small as a handful of nuts or dried beans or a plate of hot appetizers. Whatever you serve , it will always be the right treat to go with the champagne or egg nog.

There's nothing like a handful of nuts to go with any holiday drink. Most hosts and hostesses have served smoked almonds for decades. These are still good and healthy but you can switch it up a bit. Try flavored pecans or walnuts. Pour a mix of melted butter and different spices over them and roast for five to ten minutes.Edamame is another fun party bite. These can already be bought dried or can be served steamed with a side of soy -ginger sauce. You can also  do the same thing with green peas. Sprinkle frozen peas with oil and sea salt and bake for an hour.Add some cayenne pepper for some punch and heat.

Parties can also have bigger nibbles. Bruschetta and crostini are always good and they go well with every thing from champagne to wine. Bruschetta is just Italian bread thinly sliced and topped with a chopped tomato and oil mix.  Crostini is just the same thing, except the bread is toasted and drizzled with olive oil, With both you cna have fun by adding meat such as salame or mortadella or even crumbled Italian sausage and some grated Parmesan or shredded mozzarella. Mini quiches are also great right now as are hot phyllo puffs. The last can be labor intensive. You can always buy a few boxes of them already made.

Parties always require some knd of nibble to offset the various drinks and punches. You can go big or go small, dpending on the amount of people you have. You can even mix it up, with havign just nibbles and bigger bites together for a really fun time.

Treats In Your MailBox

Your mailbox should be swamped right now with all sorts of holiday food catalogs. The treats are amazing  and would make wonderful gifts. However you can also use them to furbish your holiday dinner and party tables. There;s literally everything from nuts to tortes. An elegant party meal can be created just by a few taps on the phone or I Pad(along with speedy deliveries from UPS).

One of the best catalogs to order from is Figi's This is  one of the gold standards of catalogs and has everything to supply a meal. For a holiday cocktail party order their cheese spreads which come in a wide variety of flavors. There are also a few packages that have crackers and pretzels in them too,There are also cheese logs and tortes which would look great on any coffee table .They also have sausage logs too, perfect for slicing up. For main meals you can't beat Chicago Steakl or Omaha Steaks.These have smoked turkeys, hams and fish  as well as a good variety of steak cuts.Omaha steaks also has sides ,from yams to stuffing.

You'll never have to worry about ordering desserts on line. There are a huge amount of sites that offer homemade cookies , pies and tortes.>Mrs Fields is always a good one to start with, especially if you;re looking for a nice cookie platter.For fancier treats such as petit fours think of Figi's again.They have the traditional and carrot cake. For macarons think of a candy company. Atlantic City's famed Fralinger's Candy Company offers these French treats alongside of their famed candies.For a little healthier, try Edible Arrangements for chocolate drenched fruits.These alwso make wonderful centerpieces too for your holiday dessert table.

A lush holiday table is just a tap away. You cna have your whole party or dinner delivered to your doorstep with no fuss and no muss.It's easy and a present to yourself

Hot And Heavy Heintz

Heintz Ketchup is one of America's classic condiments.It goes well with everything, tempering the saltniess of French fires or adding dash to everyday scrambled eggs. However it's about to heat up, this time with the addition of jalapeno. The classic revs up with the addition of this fiery pepper.

Heinz has come up with the cool addition of jalapeno. This is a new twist on one of the world's oldest sauces. In th e past the company has brought colored ketchup to the table (literally) to appeal to kids . A flavored ketchup is something new. Artesanal ketchups have delved into the other flavors such as plum and pineapple however a mainstream corporation like Heintz has seemed reluctant to expand. It does pay off. The taste is kicky with a nice bite.There is still a sweetness but also a heat that's refreshing.The spiciness lingers as well however it's not scalding as with other hot sauces.

The ketchup is going to be versatile. It added to fries , giving them a pleasant fire. It will go well with steaks and burgers too. However it's the recipes that call for ketchup that will definitely benefit. It will definitely punch up deviled eggs, giving them a much need burst of fire. It will also make for an interesting French dressing adding spark to that usually bland topping. Add some maple syrup and liquid smoke to it for an interesting spin on barbecue sauce for pork, chicken and even fish  .

Heintz ketchup is an American classic.However updating it with jalapeno is a clever and tasty idea. This flavor is one to last - much like the original. Try it as a new spin with traditional dishes.

Sandy's Restaurant Toll

Even though Sandy happened a month ago, her effects are still being felt/ That also applies to retaurants through the area. Some can bounce back, most can not. Financially it has impacted the area worse than when Katrina hit the Gulf Coast seven years ago.

This was the subject of an article in yesterday's New York Times Dining section. Regular contributor Jeff Gordonier wrote about the devastation that hit some of the boroughs (and as I know the Jersey shore and Raritan Bay as well.) Brooklyn classic , the pizzeria Totonnos was devastated.When is it coming back? That's really for the insurance companies to deal with -sadly enough.Another city classic, the clam house Randazzo is history as well.The onwers will have to deal with rebuilding as well as dealing with loss , especially during the lucrative holiday party season.

Of course Coney Island also took a bad hit. The original Nathan's is history as well however it will be coming back. It will take a while, There is sand to deal with along with severe structural damage . Salt water , ever corrosive , destroyed wires and sockets. Insurance companies are also as devastating to deal with too. Many are chintzy with pay outs .One of my favorite places, Shoal Harbor  of Port Monmouth, New Jersey  had its' interior destroyed .unfortunately The owners have decided not to redo and re openpossibly because of all the complications that come with rebuilding.This is sad because this homey , fun place had the best lobster and Manhattan clam chowder. Hopefully they will change their minds.

Superstorm Sandy destroyed the area and some of our best restaurants. Hopefully most of them will come back. They may have been knocked down,but they are resilient. You can't hurt a classic,.

Rebaked Beans

What better to open up the holiday season than with baked beans. Nothing beats them as a side to a good ham and even better with a pork roast. There's a new old way to cook them - in the ground. Yup, that's right , you can bake them in a deep pit for a tastier treat.

This was the subject of an article in today's New York Times Dining section. The article written by John Willoughby,a sometimes contributor to the Wednesday section. He interviews master baked bean maker and chef Chris Schlesinger who is a bit of an innovator in other areas too. He first introduced live fire grilling to New York restaurants via his own his own. HE also is an expert in pit roasting cuts of meat too. Baking beans then was a no brainer. Like slow cooked meat, slow cooked beans are a wonderful blend of tangy and smoky , sweet and tart all at once. It's a slow melding of beans, maple syrup smoked pork along with mustard and flavorings.it comes from the Abenaki Indians of Maine where there are still bean bakes. These rival clambakes as far as with food, flavor and fun

For those ambitious enough to build a baked bean pit, keep in mind that is is labor intensive.You will need to dig a whole a little wider than the bean pot  There does need to be a pot to contain the beans and other ingredients (I imagine nothing fancy).There has to be six inches between the top of the pot and top of the hole.The fire has to be built with cord wood and then add about ten softball sized rocks to maintain the heat. You have to wrap the beans and other ingredients in foil before burying them . the beans have to be cooked for six hours but the taste is worth it however.

Baked beans are always a holiday treat. Baking them in the ground is a new old way of doing such It may be labor intensive but worth it

Soy Or Real? What's A Good Cheese?

What cheese is better for you? Soy or real? There's always the big question, especially now with the holidays coming and you want to make fun but healthy dishes. What's the pluses and minuses of each?

Soy cheese is very popular right now. Many use it for a variety of different dishes. It comes in different styles like mozzarella and pepper jack It  is healthier for you than regular cheese with being lower in calories. Any soy product is rich in isoflavonenes which help in promoting good cholesterol and good heart health. The problem is that soy cheese can dry out and lack the rich buttery taste and feel of real cheese. It's good for those weigh watchers who are watching their caloric intake - especially for the holidays. Yes, it is versatile.It can be on pizza or mixed with macaroni, but  the taste isn;t quite as decadent as the real thing.

Of course real cheese is always preferred.There's something wonderful about the rich buttery taste and always creamy texture. The problem is that it is high in calories as well as cholesterol. You can't gobble it down as much as as you could with soy cheese. Don't go overboard with it . It is better to cook with than soy cheese, creating a nicely browned crust on French onion soup and pizza. Soy cooked can leave a chalky aftertaste as well. However  the real deal can get rubbery if left out cold.

Each cheese ,has its' pluses and minuses. Go with whatever works best for you, your lifestyle and tastes. If you're a health nut go with soy, if you want flavor and taste , then stick with real cheese.Just go easy with it,

Leftover Fun

Leftovers can be boring.That's just a fact and even more so wirh Thanksgiving one. How do you make turkey exciting once more ot add zing to leftover cranberry sauce? By being creative and making that extra food sing. There are many ways to do such.

There's always so much meat left over with any holiday meal. Luckily turkey is versatile and can be turned into everything from curry to sandwiches.An unusual way of having the last is cutting tow slices of stuffing into squares and heating it up with turkey and gravy .It's a take on an open faced sandwich. Another is adding egg noodles to the gravy for another spin.

Sides can be redone for a tastier dish. Cut up those leftover Brussels sprouts and sprinkle with hot pepper for a different kind of hot salad. Mashed white or sweet potatoes can be dipped into beaten egg and breadcrumbs and fried into tasty puffs. Serve the first with ketchup and the second with a tangy maple dip. Leftover mashed potoates can also be used as a cover for a turkey pot pie too, done differently like shepherd's pie. for thsi last also toss in the last peas, carrots and even lima beans.

 Holiday leftovers can be exciting if you just put a different spin on them. Add spice or serve in another way for some fun. You soon; will have an empty refrigerator again.