A Feast For Dad

Tomorrow is Father's Day and it"s the day to not only shower the guy with gifts but also with food.There are many ways to celebrate.You could go grill, Dagwood or total bacon.Any way is sure to please the fathers and the men in your life. Men love to grill and eat any meat grilled.This phenomena could be a vestige left over from our Neanderthal or Cro Magnon days.Nothing beats dogs and burgers with toasted buns.Add some cheddar strips along with a chile sauce and you have a great warm weather lunch.Steak is another barbecue must have.If you want to give Dad the perfect one choose a lean cut with little or no fat( you may want to go to a butcher for this) .Marinate in olive oil and dust lightly with freshly ground pepper and sea salt. Lamb is making a surprising come back and it is delicious when fire roasted.It can be served with the spicy Harissa sauce ,popular in North Africa or crusted with Parmesan and bread crumbs. Pork is another meat not really grilled that often and that's a shame. Grilled pork chops are wonderfully rich in flavor as well as being versatile. Pork too can be ground into burgers or marinated with a Chinese sauce that features the famed five spices. Finish the meal with s'mores dad style.Add crumbled bacon on the chocolate for a sweet and salty treat or make a bacon sundae.Startvwith vanilla or chocolate ice cream, add hot fudge and then toss on a few very crisp bacon slices An old fashioned Dagwood sandwich is another good meal choice if you're taking the man of the day to the beach or mountains.Nothing beats a customized sandwich made with love.Pick out his favorite cold cuts, and layer them with a host of different veggies from tomatoes to avocados.Cheese is another must have. You can go with the usual cheddar and American cheeses but for bite try the Montery Jack or Vermont super sharp cheddar.These can shake up an otherwise boring sandwich.To keep it moist , you can sprinkle the bread with oil and red wine vinegar but you could also add mayo or mustard or both.Russian dressing is another spin that adds zing to an ordinary sandwich.To really add flavor add bacon to the sandwich.This works well with ham or roast beef.Bacon is another Father's Day treat and the whole day can be dedicated to it.Think of bacon laced omelets or Eggs Benedict with a few strips instead of Canadian bacon to start off the day.Lunch could be bacon cheeseburgers while dinner could be a relatively healthy spinach salad, decorated with crumbled bacon.Bacon can even be an ingredient or part of the icing in a rich stout and chocolate cake or cupcakes. Nothing says love more than being served a favorite food or a meal made woth mich loved ingredients.Treat Dad to whatever hecwants, whether it's a burger, sandwich or just a plate of bacon.He'll not only appreciate it but he'll enjoy it too! Happy Flag Day to all my American readers!

The Best Cake Decorating Book Ever.

Everyone thinks that cake decorating is an art.Many home bakers would love to create a fancy cake or whimsical cupcakes but are deterred by the complexity of decorating.Never fear.There is a great how to book out now that not only guides step by step but has great ,hints ,suggestions and recipes.Even a novice can create a truly professional looking gâteau with this how to. Carey Madden'Manhattan baker , is the author of this amazing decorating guide and dessert book.It is called Sensational Buttercream Decorating (Robert Rose Press,New York) and it is perfect for any baker.There are many things to like about it,One is that she gives scratch cake recipes from simple vanilla and chocolate to the more complex pink lemonade and sweet potato spice cake.She also includes gluten free and vegan recipes too.(understandable ,since her client base includes Madonna ).Another plus is that actual book is more like a notebook where you can wrote notes in the margins.It also has templates to cut out to insure you have a picture perfect cake. The book is chockfull of good advice.She spells it out what you will need for decorating and shows how to use each tool.Ms. Madden also shows how to create different kinds of flowers from the classic rose to mums and hydrangeas.She also gives pointers on how to write in various fonts, as well as giving suggestions on what lettering to use for different occasions. The showcase of this book are the highly detailed pictures of gorgeous cakes and cupcakes.There are fifty projects to try.One of my favorites is a basket weave icing so named because it looks like an actual basket.This simple looking design is a series of intricate short lines of brown or chocolate icing around the cake's sides.It is the perfect sort for a summer or spring bridal shower.Another breathtakingly beautiful cake is the bow and swag.It is reminiscent of a Victorian hatbox with small exquisite pearl drops of icing. Another design in this vein is the calico cake, reminiscent of a sprigged muslin that a Jane Austen heroine would wear.This is a series of random deep pink rosebuds with sugar pearls. It is a perfect cake for a girl s only brunch.There are also downright fun designs such as the hot pink and black zebra design and the totally neat cheetah icing ,done in the mottled spots of the big cats.Cupcakes are well represented in the book as well.They can be topped with peach colored buttercream rosettes or hydrangeas petals.These would be the perfect little cakes for an afternoon tea or funraiser Fundraiser.There are also whimsical ones with buttercream bumblebees and lady bugs.Ms.Madden also throws in easy decorations with simple ruffled and combed effect. These are lovely in their simplicity. Carey Madden's book is a must have for home bakers longing to create that most beautiful cake or cup cake. Any one can create a picture perfect creation with simple buttercream, dye and tools. The icing and decorations will certainly take the cake!

An Unusual Cheesecake

June is here and with it comes strawberries.Those lush, juicy gems are everywhere They are the best in cheesecake"Nothing beats the blended flavors of the earthy berries with the sweet tanginess of cheese.It is as perfect marriage of flavor and texture. Melissa Clark discovered this in her column, A Good Appetite in yesterday's New York Times Dining section.She makes the ultimate strawberry dessert ,the cheesecake.This isn't your average diner one, a big almost Edam looking round with jellied clots of the fruit on top.This is a cheery pink one,made sophisticated with a mix of tart goat cheese and creamy store bought cream cheese.(I imagine you could use marscapone if need be). Also gelatin is used as the binder. red wine is also used to intensify the pink color and is first mixed with the gelatin. You can use orange juice instead or better yet strawberry juice ,fresh made or bought.Coarsely chopped fresh strawberries are used however frozen ones are also good.One of the best points about this cheesecake is that it is a no bake one.The mixture is poured into a waiting crust and then refrigerated for four to six hours. The crust is another matter.Ypu can use an already pre made Graham cracker crust.It makes sense, given the easiness of the recipe.However Ms. Clark goes purist with making her own.This is a raw dough baked until it"s crisp.The cheesecake is then poured into it.Is it better to go a step above and create a from scratch crust?Yes, if you have the time to spend on it.The cookie crust requires honey along with dark brown sugar and two kinds of flour.Since it is cookie dough it does have to be chilled for at least two hours.If you don't have the time,but still want a homemade crust,then grind up regular store bought Graham crackers.Crush these and mix with melted butter.Another idea is using chocolate wafers mixed with melted butter or margarine, Let it set and then pour the cheesecake into it.The finished product can be decorated with whole or halved berries. A strawberry cheesecake is a treat.This one goes beyond that as it becomes work of art.It is a different spin on the most classic of June desserts!

Coffee Cocktails, Anyone.?

Can a cup of Java be as intoxicating and complex as a mixed drink? The answer is a surprising yes.There are an elite grouping of coffee bars that are taking the average cup of coffee to new levels.It's coffee but for the coffee affection ado. These spruced up brews were the subject of an extensive article in today's Wednesday New York Times Dining section.Oliver Strand, newcomer to the section, got the lucky chance to taste a variety of different shots.A Los Angeles coffee shop has the honors of being the most innovAtive and the best (although some New York City coffee shops come in close).The owners, Charles, Babinski and Kyle Glamville, are the owners of two places, G & B Coffee and GoGet Em ,Tiger.Where they make coffee with only whole milk and real sugar.Any thing even vaguely diet related is not allowed.This simply creates a better cup. They do add a homemade almond macadamia milk to their lattes.It's first shaken over ice with espresso,then strained into a chilled Mason jar.Ice is then added and it's not must any cube.The ice is made from a Kold Draft ice maker, a machine only found in cocktail bars.The result is more a cocktail dessert hybrid, elevating it to a new level of Joe?they also are the ones behind the coffee milkshake, two double shots of espresso blended with fresh made vanilla ice-cream that has also been dusted with espresso grounds. Babinski and Glanville have gone a step further.They have mixed homemade Ginger beer, exciting on , with espresso to create a drink called The Dark And Stormy.Mr.Babinski has also toyed with the idea of carbonating the coffee to create floats.They have already broken new ground with a trio of drinks called The Business And Pleasure.This is a shot of espresso ,carbonated ice tea,with the fizz made with citra hops and an iced almond macadamia milk cappuccino. Their idea for these new creations came from when both worked at different coffee companies.While doling out cookie cutter cappuccinos and lattes both men talked to regulars about what they really liked and wanted. Their first two creations were a nod to the. Christmas and Thanksgiving holidays.They infused cream with fresh mint for their peppermint mocha while the pumpkin spice latte has freshly ground spice base of nutmeg,Ginger, allspice clove and cinnamon.The eggnog latte started off in a growler, a canister where mixed drinks are made.Other coffee companies around the US are trying similar recipes.Intelligentsia Coffee inManhattan has a coffee drink based opacity fave, the egg cream .Black and Blue Curee Coffee in Austin, Texas puts coffee in kegs and serves it like a frothy stout.In San Francisco,tonic is added to the brew at Saint Frank to create a fizzy Brazilian tonic.while Washington DC Mockingbird Hill has a Kenya Cola .It also has an extra kick of bitters to it. Thanks to coffee innovators , a cup of Joe will be an experience and not just a daily jolt to wake up.There will be new ways and new methods to turn this ancient brew into something sophisticated and modern.It won't just be aborting cup with froth anymore.

Smuckers Sundae Side

Everyone hears Smuckers and think jams.That is true.The company does produce a wide and delicious array of jams and jellies but they also have a line of syrups and toppings ranging from the gourmet to All American.All that is needed is ice cream and a spoon and you can create a fun summer sundae. Smuckers was the company behind the hard shell coating on ice cream.This is what you usually get at ice cream chains like Dairy Queen.It starts out as a thin liquid and then hardens to a crunchy shell.This was an instant hit when it went public almost thirty years ago.It's still fun to use.Smuckers now has expanded the flavors from just chocolate to caramel, fudge, pink lemonade rainbow sherbet and root beer.There's even a dark chocolate and pretzel one for a taste of salty and sweet.They are great and different if you're creating a kids cone bar at a summer birthday party.They also have regular syrups too as well as toppings.The company has some fruit ones such as pineapple and strawberry.It also has the jarred toppings which have always been classics.Try the old fashioned butterscotch with their pecan or walnut syrups or layer hot fudge and marshmallow toppings for making a rocky road sundae. Smuckers has a sophisticated side as well.There are gourmet toppings that could also be used on crepes or dessert waffles.I've tried their chocolate coconut which is amazing. It is so rich and thick, it's more like a pudding.It was good with ice cream but it can be used for so many other desserts like a sauce for beignets.The other flavors are salted caramel which would even be good as a spread for brioches and croissants.There is also dark chocolate and hot fudge.You could serve these last two with sliced strawberries or sliced bananas as a spin on a fruit sundae.Smuckers also has the syrups in squeezable microwaveable bottles for a true hot sundae experience.These are in both light and dark chocolate as well as with caramel and butterscotch,.There are also sugar free toppings, both in the fruit and the microwaveable caramel and chocolate.Splenda is used instead of sugar so the taste is still pretty true to the original flavors. Make Smuckers your go to with ice cream this summer.You can make fantastic sundaes and cones.Try a hot fudge sundae or a fruity split. Go sophisticated with their salted caramel or chocolate coconut ladled over a crepe or waffle.Smuckers let's you go wild with creating sweet treats.

The Bad Foods Of Summer

Summer can give us some of the healthiest foods but it can also offer some of the worst too. from the barbecue to the boardwalk, over fried , over grilled and over sweetened nainsook meals and treats are gobbled down in abundance. if you want a healthier diet, avoid them or cut down.Just don't make them a habit. Barbecues are usually thought of as wholesome affairs.After all what could be more American?however grilled meats can be hazardous if eaten on a daily basis. That innocent burger and hot dog have now been remedied unhealthy thanks to cooking them over coals. Meats can be rendered carcinogenic thanks to the high heat.One way to avoid this is cut meats such as chicken and steak into kabob side bites.They will cook up quicker and spend less time on the grill. Grilled veggies are fine and even encouraged.Try corn, tomatoes, even asparagus and peppers.Also those fresh grilled veggies are much better than those picnic salads.Most are cholesterol bombs laden with too much mayo and even sugar.To make a healthy potato salad or Cole slaw sub in olive oil for the mayo or even a low fat mayonnaise.You cam also try Nayonaiise a soy based sub vegans use'Also flavoring with dark honey is much better. you can even use it in barbecue sauces instead of brown sugar.Beach fare also comes with caveats.Most beachfront stands sell fun foods.However their after effects aren't such.Many pavilions serve everything from cheesy nachos to nuggets.They are tasty after a day of splashing in the waves but they're not nutritious.Pack a cooler with veggies slices a healthy homemade Greek yogurt dip along with fruit and pretzels.For drinks think fresh brewed ice tea and water instead of soda and juices. Summer also brings about trips to the boardwalks and fairs.It is a Herculean feat not to buy any of the junky foods .Surprisingly enough cotton candy is about the most healthiest.It's is pure sugar, yes, but it has no grease , lard, butter or flour.Another Ok treat is the candy apple.The only problem with it is that it can play havoc with your dental work.Chirros are becoming popular and who doesn't love them.They're crunchy and sweet, often served with a chocolate or caramel sauce.These are loaded with everything from grease to white flour.There's really no sub for them so if you do crave one go easy.Ice cream and frozen custard are always featured.These too are cholesterol laden. ,especially if you pile on syrups and whipped creams.Opt for Italian ice instead.Another fair ground treat is fried anything.Avoid this booth at all costs.As yummy as fried butter it is is just pure poison. The summer is full of diet land mines,These can be fun and downright delicious but they are lethal. Eat these sparingly just as a rare treat. then go back to the fruits and veggies of the season.

Your Summer Must Have Pyure Stevia

Stevia seems to be the sweetener of choice these days.Yet there are so many kinds to choose from.The worry is over .Use Pyure ,a sweetener that's good for you and tastes good too.It's the perfect plus for summer dining.It can go from barbecue to dessert, in variety of recipes. I like using Pyure for a number of reasons.One it has fiber which can help lower cholesterol.The company also uses the best of the leaves from the stevia plant which means a sweeter taste.The company also practices sustainable farming, a big plus on my list.Pyure comes in a variety of forms,making it extremely versatile for both cooking and baking. The packets can be used to sweeten summer coolers such as lemonade or fresh brewed iced tea as well as sweetening my regular nighttime herbal one(another benefit of using Pyure is that it won't keep you up at night like regular sugar would)"The sweetener comes in a granular form and you use it the same way you would sugar.The measure for the two are the same although I would decrease the amount of stevia used because ot it's intense sweet taste.The company also make a green tea energy drink featuring Pyure and natural fruit flavors. Loke sugar, Pyure can be used in a variety of different summer recipes.Try a pinch of it in a homemade low calorie barbecue sauce.Mix ketchup,Pyure ,and apple cider vinegar along with some fresh ground pepper or cayenne for a sweet and fiery rib sauce.It can also be used as a dry rub for different kinds of meats such as chicken wings, brisket , and beef ribs.Mix two to three packets with sea salt, fresh ground black ,white and pink pepper corns along with a dash of garlic powder.Rub and then cook.Of course Pyure is a great sweetener for ades but it can also be used in cocktails too.Try it in a star fruit martini or a watermelon cucumber cooler.Pyure can be added to sliced strawberries to create a sweeter, low calorie shortcake and do not hesitate to use it to sweeten fresh whipped cream.This last will go well with any short cake or even over ice cream.Pyure can be used in making this last as well as in homemade sherbets, ices and sorbets. If you have to pick a stevia brand for your summer cooking, look no further than Pyure.It has a great taste and great benefits.Use it in everything from barbecue sauce to homemade ice cream.Have all those fun summer foods without the worry of too many calories.