As I sit in my kitchen on a particularly gorgeous, yet hot summer’s day, I reflect upon the “fruits” of my labors. You see, I braved the heat and humidity today to make a ruby red mixed berry jam. I know what you’re thinking and yes, I am a little crazy to do this on a hot day, but I promise the results are to die for. A rich, fruity, jewel-colored berry jam made from only the prettiest, organically grown berries on Martha’s Vineyard.
The berries come from my co-worker’s beautiful lush garden and were my inspiration for the jam. Of course, you don’t need to have garden fresh berries in order to make jam, store bought ones will do just fine. These however, just sort of fell into my lap. Really! They were just falling off the vines into my coffee cup and lap.
It all started with a discussion yesterday with my co-worker about home cooking and canning. She makes an amazing Seville Orange Bitters from her mother’s orange tree in Arizona. The conversation then took a turn to jam making and finally to the rather large berry patch in her garden. It was producing more berries than she and her husband could eat. Arrangements were quickly made for coffee and berry picking the very next morning.
Set back in the corner of her garden is the berry patch, consisting of a small red raspberry, three huge black raspberry and three high bush blueberry plants. In only half an hour and two cups of coffee, I picked a little over two quarts of berries in all their sweet-tart glory just waiting to be made into something glorious.
So here I am, listening to the metallic pops of the lids suctioning down. Waiting patiently for the jam to set, my mouth nearly watering in anticipation. A summer’s essence in a jar to be enjoyed all year long.
Jam can appear to be an intimidating prospect, but truth be told, it’s a very easy and relatively quick project.
Summer Berry Jam
5 cups of mixed berries (I used black raspberries, red raspberries and blueberries)
1 lemon, juiced
1 box fruit pectin
7 cups sugar, measured into separate bowl
Water-bath canner or large pot with rack
8 oz. jelly jars with screw bands and new flat lids (do not reuse old ones)
Large ladle
Tongs
Large metal spoon
Clean dishtowels or cloths
• Fill a water-bath canner (with rack raised) half full with water, and bring to simmer. Wash jelly jars and screw bands in hot soapy water and rinse with warm water. Put aside to dry on a clean dishtowel. Boil a good amount of water and pour over the flat lids in a saucepan off the stove. Completely cover lids with boiling water. Allow the lids to stand in the hot water until ready to use.
• Crush berries in another saucepan on the stove. Add lemon juice. Stir pectin into the fruit mixture. Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon and discard foam.
• Drain the lids well, and then ladle the hot jam immediately into the dried jars, filling to within 1/8th inch of the tops. Wipe jar rims and threads with a clean, damp cloth. Cover the jars with lids and screw bands on tightly.
• Place the filled jars on the elevated rack in the canner or pot. Lower the rack into canner. (Water must cover jars by 1 to 2 inches. Add more boiling water, if necessary.) Cover; bring water to gentle boil. Boil jars for 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the jar is not sealed and refrigeration is necessary.
• Water-bath processed (boiled and sealed) jars of jam are good for use up to one year. Store in a cool, dry area. Fresh berry jam makes a wonderful Christmas gift!
Thursday, August 20, 2009
Tuesday, June 23, 2009
When life gives you lemons...
There’s an old adage that says, “When life gives you lemons” to which most people respond, “make lemonade.” I say when life gives you lemons make limoncello.
Limoncello is an Italian liquor that’s often served after a meal as a digestive. It is made with beautiful sunshine yellow lemons, plucked right at the peak of ripeness and sweetened with sugar. And while it isn’t easy to hop on a plane to Italy just for some lemons, a six-hour flight to Los Angeles did the trick.
In the sunny hills of Southern California lies a town set at the base of the Angeles National Forest. There in Altadena is a small bungalow with an ever-fruiting lemon tree. Yes, I know I said “lemon tree” as in singular, but that is all one needs. Even though this tree happens to belong to my brother and his wife, these lemons are the best I believe I have ever tasted. I know there are some who will tell me otherwise, but given that I have tasted lemons from various countries, (including the ever famous Menton lemon from the south of France) in my mind these rival any other lemon in the world.
Because of the fairly temperate climate of Altadena and given that it never really gets cold (at least by New England standards) this tree perpetually fruits year-round. That allows its owners to pick each lemon quite literally at the peak of perfection.
On a recent trip to visit my brother, this very tree gave me endless opportunities to experiment. From tiny Lemon Shortbreads to Lemon Cream Cheese Stuffed French Toast to Honeyed Lemonade and even the very topic of this post, Limoncello, I reveled in the taste of lemon.
Now I will admit, making Limoncello does require a bit of patience. It is a very simple, albeit lengthy process taking about three months to complete. It is imperative that you do not rush it; otherwise you will be left with a less than lemony liquor. I myself have just started a batch and will keep you posted on how it goes.
To start, you need 750 ml of good vodka. Make sure you do not use cheap vodka! It will alter the taste of the Limoncello. I used Tenure Vodka from Poland. It is a very clean tasting vodka with hints of vanilla and lemons. But the key is to have a very clean liquor to start with.
You will need to pour out about a ½ cup of the vodka to make room for the lemon zest and sugar. This is a perfect opportunity to make yourself a drink or simply sip the vodka while you embark on this wonderful journey.
Then you will need to wash and zest 15 lemons with a microplane or grater. Yes, I said 15 lemons. I know this seems a little excessive but the effort is well worth it. Make sure you are only grating down to the white pith. You do not want to have any white pith in the limoncello. This will make it very bitter. Funnel the lemon zest into the bottle. The bottle needs to be airtight so no outside contaminants can grow in the bottle. I put a small square of plastic wrap over the open bottle and then I screwed the top back on.
This mixture needs to be placed in a cool, dark place, preferably in a basement. Let it sit for 2 months, giving a gentle shake every week or so. This allows the oils from the zest to mingle with the vodka. After 2 months take the limoncello out of the cellar. The next step is to make sugar syrup. In a small saucepot combine 3 cups of sugar to 3 cups of water. Bring the mixture to a simmer over medium-high heat and continue to cook it until all the sugar is dissolved and begins to thicken. Let the mixture cool. Carefully pour the syrup into the bottle and re-cap it. This needs to be shaken and placed back into the cellar for another three weeks to a month.
After that long month is over, and yes it seems like forever, take the bottle out once more. This is one of the more labor-intensive parts of this project. Strain the limoncello through a fine strainer and press out the vodka. Throw out the zest. Then place a coffee filter in the strainer and ladle small amounts into the filter. This is a very important step that should not be rushed. This will remove the impurities from the liquor. You may need a few extra filters. When the liquid no longer drips through, it is time to use a new filter.
Continue do this until all the liquor is filtered.
After this long process you should have wonderful, lemony liquor that can be enjoyed year round or given as gifts to your friends!
Limoncello is an Italian liquor that’s often served after a meal as a digestive. It is made with beautiful sunshine yellow lemons, plucked right at the peak of ripeness and sweetened with sugar. And while it isn’t easy to hop on a plane to Italy just for some lemons, a six-hour flight to Los Angeles did the trick.
In the sunny hills of Southern California lies a town set at the base of the Angeles National Forest. There in Altadena is a small bungalow with an ever-fruiting lemon tree. Yes, I know I said “lemon tree” as in singular, but that is all one needs. Even though this tree happens to belong to my brother and his wife, these lemons are the best I believe I have ever tasted. I know there are some who will tell me otherwise, but given that I have tasted lemons from various countries, (including the ever famous Menton lemon from the south of France) in my mind these rival any other lemon in the world.
Because of the fairly temperate climate of Altadena and given that it never really gets cold (at least by New England standards) this tree perpetually fruits year-round. That allows its owners to pick each lemon quite literally at the peak of perfection.
On a recent trip to visit my brother, this very tree gave me endless opportunities to experiment. From tiny Lemon Shortbreads to Lemon Cream Cheese Stuffed French Toast to Honeyed Lemonade and even the very topic of this post, Limoncello, I reveled in the taste of lemon.
Now I will admit, making Limoncello does require a bit of patience. It is a very simple, albeit lengthy process taking about three months to complete. It is imperative that you do not rush it; otherwise you will be left with a less than lemony liquor. I myself have just started a batch and will keep you posted on how it goes.
To start, you need 750 ml of good vodka. Make sure you do not use cheap vodka! It will alter the taste of the Limoncello. I used Tenure Vodka from Poland. It is a very clean tasting vodka with hints of vanilla and lemons. But the key is to have a very clean liquor to start with.
You will need to pour out about a ½ cup of the vodka to make room for the lemon zest and sugar. This is a perfect opportunity to make yourself a drink or simply sip the vodka while you embark on this wonderful journey.
Then you will need to wash and zest 15 lemons with a microplane or grater. Yes, I said 15 lemons. I know this seems a little excessive but the effort is well worth it. Make sure you are only grating down to the white pith. You do not want to have any white pith in the limoncello. This will make it very bitter. Funnel the lemon zest into the bottle. The bottle needs to be airtight so no outside contaminants can grow in the bottle. I put a small square of plastic wrap over the open bottle and then I screwed the top back on.
This mixture needs to be placed in a cool, dark place, preferably in a basement. Let it sit for 2 months, giving a gentle shake every week or so. This allows the oils from the zest to mingle with the vodka. After 2 months take the limoncello out of the cellar. The next step is to make sugar syrup. In a small saucepot combine 3 cups of sugar to 3 cups of water. Bring the mixture to a simmer over medium-high heat and continue to cook it until all the sugar is dissolved and begins to thicken. Let the mixture cool. Carefully pour the syrup into the bottle and re-cap it. This needs to be shaken and placed back into the cellar for another three weeks to a month.
After that long month is over, and yes it seems like forever, take the bottle out once more. This is one of the more labor-intensive parts of this project. Strain the limoncello through a fine strainer and press out the vodka. Throw out the zest. Then place a coffee filter in the strainer and ladle small amounts into the filter. This is a very important step that should not be rushed. This will remove the impurities from the liquor. You may need a few extra filters. When the liquid no longer drips through, it is time to use a new filter.
Continue do this until all the liquor is filtered.
After this long process you should have wonderful, lemony liquor that can be enjoyed year round or given as gifts to your friends!
Friday, May 8, 2009
Adventures in Food Writing
Last month I decided to try my hand at being a cookbook writer and applied to America's Test Kitchen. Among the tests I had to take to prove my salt, I was assigned to write a recipe and article. While I did not get the job, everyone at America's Test Kitchen was very pleasant and I will continue to be a fan of their magazine, books, and of course the television show.
For the test I was to develop a recipe and write a 1000 word article about Cranberry Nut Muffins. I found the experience both fun and rewarding, although the 6 dozen muffins I made filled up my counter tops. I found it a challenge and somewhat discouraging at times as three different recipes failed to work out. After the fourth I had finally found one I truly liked and decided to throw my own twist into it. While this endeavor did not work out as planned, I find myself still motivated to write and I hope another chance will soon come my way.
I would like to share with you both the article and recipe I created. I hope you will enjoy both! (Please keep in mind that this was written in the Cooks Illustrated, their magazine, style.)
Cranberry Muffins with Pecan Streusel
Nothing smells more inviting than a pan of cranberry nut muffins during the holiday season. Fresh cranberries add a sweet-tart taste to any baked good. Unfortunately they only seem to be in the grocery store for a short time, making these treats a once a year experience. We wanted a cranberry nut muffin that could be enjoyed in any season.
The Problem
Cranberries are in season from October to December, making fresh cranberries a wonderful seasonal treat, but trying to find them outside this short season can be daunting task. The obvious next choice would be to find frozen cranberries, but finding a grocer to carry them proved difficult. Dried cranberries are an option, but these tending to get tough in the baking process. We also found that dried cranberries lacked the full flavor of fresh cranberries.
The Goal
We wanted a moist, tender muffin that would not turn heavy in your stomach or dry out on the kitchen counter. The ideal texture was in between a light cake and a breakfast bread. We also wanted to find a way to have plump tangy cranberries without waiting for the holiday season to begin.
The Solution
The first task to tackle was baking a great muffin. Our first attempts yielded a muffin that was much too dry and dense. Next a recipe using applesauce was used. It resulted in a fairly moist muffin but the texture was still too dense and spongy. Finally we tried a basic quick bread recipe. This produced a tender, moist crumb with a light texture, but one that would hold up to the weight of the cranberries. It was a quick and easy recipe to prepare and in only a few steps a moist, fluffy batter was ready to be baked.
We decided to melt the butter as opposed to creaming the butter and sugar together. By using the creaming method, you create a very light and cakey muffin. While this can be pleasing to some, we wanted a muffin that had a little more density and substance to it. This also helped keep the cranberries suspended in the batter through out the baking process, as opposed to allowing them to sink to the bottom. The melted butter also aided in keeping the muffin moist.
Of course you may wish to have a light airy muffin. To achieve this simply cream the butter and sugar together. Add in the remaining wet ingredients and proceed with the remaining steps in the recipe. To keep the cranberries from sinking, toss them with a small amount of flour until they are coated. The flour allows them to stay suspended in the batter while it is baking.
One thing to remember when preparing this recipe, is not to over mix the batter. Over mixing causes gluten to develop, which in turn makes the muffins tough.
We combined the dry ingredients and then folded in the wet. The batter was only mixed until all the ingredients were dampened. This helped to prevent over mixing, resulting in a tender muffin. We also chose to use buttermilk instead of regular milk. This gave the muffins a delightful tang.
Two types of citrus were used in this recipe to really bring a brightness to the muffins. Using packaged orange juice worked wonderfully and the addition of grated fresh lemon zest really made the flavor pop. Of course dried lemon peel could be used, but the intensity would not be as strong. Next a small amount of cinnamon was added to compliment the sweetness of the muffin and the tartness of the cranberries. Since we wanted to have a very rich tasting muffin we experimented with various types of sweeteners. We found that using half dark brown sugar and half white sugar yielded a sweetness that had a pleasant balance of flavor and richness. The molasses hints in the brown sugar prevented the muffins from tasting to sugary while giving the crust a slight chewiness.
We wanted to test the use of dried cranberries, as it can be a daunting task to find fresh cranberries out of season. Most supermarkets do carry dried cranberries, in various flavors. We found that using the flavored cranberries gave the muffins an artificial taste.
When we tried just adding the dried cranberries to the batter, the cranberries became even drier and somewhat toughened by the heat of the oven. We also found that due to the reduced size of the dried berries, it seemed as though there were not enough cranberries in the mix. We then decided to try soaking the berries. A small amount of orange juice was added and they were warmed up in a microwave oven for one minute. If left to sit in the warmed juice for approximately ten more minutes, the cranberries became plump and moist. When added to the batter and baked, the end result was a much tastier and pleasing muffin.
Finally we wanted to address the issue of the nuts. While pecans were our favorite choice for this muffin, they seemed to fall flat in the taste category. We also tried walnuts and they had a similar result. We then decided to try a different approach. Instead of mixing the nuts into the batter, we added them to a topping. We used a simple streusel recipe with pecans mixed in to sprinkle on the batter. While the muffins were baking the nuts were being toasted, enhancing their flavor. But we still felt we could do better. When walnuts were added with a small amount of cinnamon and clove, the sweetness of the pecans and the slight bitterness of the walnuts complimented each other. The use of brown sugar in both the muffin batter and streusel tied everything together beautifully.
In the end we had a muffin with a tender, moist texture, chock full of berries and flavor. The slight crunch from the streusel and the toasty flavor of both types of nuts helped to create a cranberry nut muffin that was a little something special.
Muffin:
1/3 cup orange juice
1 tablespoon fresh lemon zest
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg
2 cups all purpose flour
1/2 cup dark brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup orange juice
1 ½ cup dried cranberries
Streusal:
1/4 cup dark brown sugar
1/4 cup all purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsalted butter, cold
1/4 cup pecans, chopped
1/4 cup walnuts chopped
1. Adjust the rack to the middle position and preheat the oven to 375º. In a microwave safe dish, combine the dried cranberries and ½ cup orange juice. Heat on high for 1 minute and set aside to soak for approximately 10 minutes. Combine the egg, buttermilk, butter, orange juice and zest into a small bowl. In a second larger bowl, combine the dry ingredients. With a silicone spatula, gently fold the wet ingredients into the dry until moistened, then fold in the cranberries.
2. To make the streusel, combine the sugar, flour and spices until thoroughly mixed. Using a fork, cut in the cold butter until the mixture resembles small pebbly pieces. Mix in the chopped nuts.
3. Grease a muffin pan using pan spray and divide the muffin batter equally among the cups. Moisten your hands with a small amount of water and lightly press down the batter into the pan. Top each muffin with streusel and bake for 30 to 35 minutes or until the muffins test for doneness. Allow the muffins to cool in the pan for 10 minutes and then another 30 minutes on a wire rack.
For the test I was to develop a recipe and write a 1000 word article about Cranberry Nut Muffins. I found the experience both fun and rewarding, although the 6 dozen muffins I made filled up my counter tops. I found it a challenge and somewhat discouraging at times as three different recipes failed to work out. After the fourth I had finally found one I truly liked and decided to throw my own twist into it. While this endeavor did not work out as planned, I find myself still motivated to write and I hope another chance will soon come my way.
I would like to share with you both the article and recipe I created. I hope you will enjoy both! (Please keep in mind that this was written in the Cooks Illustrated, their magazine, style.)
Cranberry Muffins with Pecan Streusel
Nothing smells more inviting than a pan of cranberry nut muffins during the holiday season. Fresh cranberries add a sweet-tart taste to any baked good. Unfortunately they only seem to be in the grocery store for a short time, making these treats a once a year experience. We wanted a cranberry nut muffin that could be enjoyed in any season.
The Problem
Cranberries are in season from October to December, making fresh cranberries a wonderful seasonal treat, but trying to find them outside this short season can be daunting task. The obvious next choice would be to find frozen cranberries, but finding a grocer to carry them proved difficult. Dried cranberries are an option, but these tending to get tough in the baking process. We also found that dried cranberries lacked the full flavor of fresh cranberries.
The Goal
We wanted a moist, tender muffin that would not turn heavy in your stomach or dry out on the kitchen counter. The ideal texture was in between a light cake and a breakfast bread. We also wanted to find a way to have plump tangy cranberries without waiting for the holiday season to begin.
The Solution
The first task to tackle was baking a great muffin. Our first attempts yielded a muffin that was much too dry and dense. Next a recipe using applesauce was used. It resulted in a fairly moist muffin but the texture was still too dense and spongy. Finally we tried a basic quick bread recipe. This produced a tender, moist crumb with a light texture, but one that would hold up to the weight of the cranberries. It was a quick and easy recipe to prepare and in only a few steps a moist, fluffy batter was ready to be baked.
We decided to melt the butter as opposed to creaming the butter and sugar together. By using the creaming method, you create a very light and cakey muffin. While this can be pleasing to some, we wanted a muffin that had a little more density and substance to it. This also helped keep the cranberries suspended in the batter through out the baking process, as opposed to allowing them to sink to the bottom. The melted butter also aided in keeping the muffin moist.
Of course you may wish to have a light airy muffin. To achieve this simply cream the butter and sugar together. Add in the remaining wet ingredients and proceed with the remaining steps in the recipe. To keep the cranberries from sinking, toss them with a small amount of flour until they are coated. The flour allows them to stay suspended in the batter while it is baking.
One thing to remember when preparing this recipe, is not to over mix the batter. Over mixing causes gluten to develop, which in turn makes the muffins tough.
We combined the dry ingredients and then folded in the wet. The batter was only mixed until all the ingredients were dampened. This helped to prevent over mixing, resulting in a tender muffin. We also chose to use buttermilk instead of regular milk. This gave the muffins a delightful tang.
Two types of citrus were used in this recipe to really bring a brightness to the muffins. Using packaged orange juice worked wonderfully and the addition of grated fresh lemon zest really made the flavor pop. Of course dried lemon peel could be used, but the intensity would not be as strong. Next a small amount of cinnamon was added to compliment the sweetness of the muffin and the tartness of the cranberries. Since we wanted to have a very rich tasting muffin we experimented with various types of sweeteners. We found that using half dark brown sugar and half white sugar yielded a sweetness that had a pleasant balance of flavor and richness. The molasses hints in the brown sugar prevented the muffins from tasting to sugary while giving the crust a slight chewiness.
We wanted to test the use of dried cranberries, as it can be a daunting task to find fresh cranberries out of season. Most supermarkets do carry dried cranberries, in various flavors. We found that using the flavored cranberries gave the muffins an artificial taste.
When we tried just adding the dried cranberries to the batter, the cranberries became even drier and somewhat toughened by the heat of the oven. We also found that due to the reduced size of the dried berries, it seemed as though there were not enough cranberries in the mix. We then decided to try soaking the berries. A small amount of orange juice was added and they were warmed up in a microwave oven for one minute. If left to sit in the warmed juice for approximately ten more minutes, the cranberries became plump and moist. When added to the batter and baked, the end result was a much tastier and pleasing muffin.
Finally we wanted to address the issue of the nuts. While pecans were our favorite choice for this muffin, they seemed to fall flat in the taste category. We also tried walnuts and they had a similar result. We then decided to try a different approach. Instead of mixing the nuts into the batter, we added them to a topping. We used a simple streusel recipe with pecans mixed in to sprinkle on the batter. While the muffins were baking the nuts were being toasted, enhancing their flavor. But we still felt we could do better. When walnuts were added with a small amount of cinnamon and clove, the sweetness of the pecans and the slight bitterness of the walnuts complimented each other. The use of brown sugar in both the muffin batter and streusel tied everything together beautifully.
In the end we had a muffin with a tender, moist texture, chock full of berries and flavor. The slight crunch from the streusel and the toasty flavor of both types of nuts helped to create a cranberry nut muffin that was a little something special.
Muffin:
1/3 cup orange juice
1 tablespoon fresh lemon zest
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg
2 cups all purpose flour
1/2 cup dark brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup orange juice
1 ½ cup dried cranberries
Streusal:
1/4 cup dark brown sugar
1/4 cup all purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsalted butter, cold
1/4 cup pecans, chopped
1/4 cup walnuts chopped
1. Adjust the rack to the middle position and preheat the oven to 375º. In a microwave safe dish, combine the dried cranberries and ½ cup orange juice. Heat on high for 1 minute and set aside to soak for approximately 10 minutes. Combine the egg, buttermilk, butter, orange juice and zest into a small bowl. In a second larger bowl, combine the dry ingredients. With a silicone spatula, gently fold the wet ingredients into the dry until moistened, then fold in the cranberries.
2. To make the streusel, combine the sugar, flour and spices until thoroughly mixed. Using a fork, cut in the cold butter until the mixture resembles small pebbly pieces. Mix in the chopped nuts.
3. Grease a muffin pan using pan spray and divide the muffin batter equally among the cups. Moisten your hands with a small amount of water and lightly press down the batter into the pan. Top each muffin with streusel and bake for 30 to 35 minutes or until the muffins test for doneness. Allow the muffins to cool in the pan for 10 minutes and then another 30 minutes on a wire rack.
Tuesday, March 3, 2009
Maple Syrup
As a kid growing up in New England, sugaring was a sure fire way to know that spring was coming. “Sugaring” is the process of extracting the sap from Sugar Maple trees. On every back road, clear plastic tubes were strung tree to tree, emptying in to large vats. Every now and again, you can still see the more traditional method being used. A bucket nailed to a tree with a spigot tapped into the trunk.
The sap will only rise when the days are warm and the nights are cold. Then the sap is collected and boiled down into syrup. This is traditionally done in “sugaring shacks” over a wood fire. It is a long and tedious process, but the yield is a thick, sweet, dark-golden brown syrup that, in my opinion, is the life-blood of New England.
Maple syrup can come in four different grades. These grades are based on the color and flavor of the syrup. The first is Grade A Light Amber. This has the lightest flavor and color, as it is harvested and made the earliest in the season. Next is Grade A Medium Amber. It is a little darker and stronger in flavor and is harvested as the days get slightly longer and warmer. This is the most popular table syrup used for pancakes and waffles. Grade A Dark Amber is the next in line, is darker still and stronger than the medium amber. This just happens to be my favorite grade for almost any use. It has a dark amber brown color and a fairly good maple flavor. Finally there is Grade B maple syrup. Do not be discouraged by the name, Grade B is just as good as the Grade A syrups. This is the last harvest of maple sap and makes the darkest and most richly flavored syrup. Grade B is very often used for baking and cooking because of its strong maple flavor.
Maple syrup has always been, and still is, a staple in my house. Even as I went off to Colorado for college I was sent with a bottle of it and received a refill as needed. I could not honestly imagine what my life would be like with out it. Even some of my fondest childhood memories revolve around maple syrup.
You see, when I was in grade school, my class took a trip to a traditional sugaring shack. Even now I can remember seeing the process from start to finish very clearly. I remember being taken out in the snow to the Sugar Maple grove on the farm. We were each allowed to taste the raw maple sap. It is somewhat like very weak maple syrup. Then the whole class crowded into the tiny shack to see the sap being boiled down. At the end of this delightful journey, we partook in a New England Tradition. Each of us was allowed to make one snowball and bring it back to the shack. We each took a turn walking up to the side of the vat and our guide poured fresh, warm maple syrup on the snow. It is one of the simplest dessert and a tradition that, until very recently, I followed every winter. It can be somewhat messy but I recommend that everyone try it.
Simply warm maple syrup in the microwave for 15-20 second and pour over a fresh snowball. If you’re tentative about using snow from the ground, vanilla ice cream can be easily substituted and is just as tasty.
Maple syrup is a versatile and fairly healthy sweetener. My family uses it in everything from cookies to cakes, on vegetables, in chutney and compotes, in tea and in one of my favorite dishes, Maple Butter Pork.
Maple Butter Pork
1 pork tenderloin
2 tablespoons butter
¼ cup maple syrup (use Grade A Medium Amber or darker)
¼ cup sherry
salt and pepper to taste
1. Preheat the oven to 350º. Season the pork with salt and pepper
2. Using a frying pan that can go in the oven, melt the butter and maple syrup over medium high heat. (If you do not have a frying pan that can be used in the oven, simply follow steps 1 through 3 and transfer the pork into a baking dish).
3. Sear the pork in the butter and syrup mixture on all sides until it is a medium, golden brown. Add the sherry to deglaze the pan.
4. Place the pork in the preheated oven and continue to cook until it is opaque throughout. (About 7-10 minutes).
5. Remove from the oven and allow it to rest on a plate for 5 minutes before cutting it. The left over juices can be reduced over medium low heat until thickened and used as a delicious sauce.
This dish can be used for almost any occasion and is eaten year round in my house. I hope those of you who have yet to be introduced to the wonders of maple syrup, will go out and try it. Enjoy!
The sap will only rise when the days are warm and the nights are cold. Then the sap is collected and boiled down into syrup. This is traditionally done in “sugaring shacks” over a wood fire. It is a long and tedious process, but the yield is a thick, sweet, dark-golden brown syrup that, in my opinion, is the life-blood of New England.
Maple syrup can come in four different grades. These grades are based on the color and flavor of the syrup. The first is Grade A Light Amber. This has the lightest flavor and color, as it is harvested and made the earliest in the season. Next is Grade A Medium Amber. It is a little darker and stronger in flavor and is harvested as the days get slightly longer and warmer. This is the most popular table syrup used for pancakes and waffles. Grade A Dark Amber is the next in line, is darker still and stronger than the medium amber. This just happens to be my favorite grade for almost any use. It has a dark amber brown color and a fairly good maple flavor. Finally there is Grade B maple syrup. Do not be discouraged by the name, Grade B is just as good as the Grade A syrups. This is the last harvest of maple sap and makes the darkest and most richly flavored syrup. Grade B is very often used for baking and cooking because of its strong maple flavor.
Maple syrup has always been, and still is, a staple in my house. Even as I went off to Colorado for college I was sent with a bottle of it and received a refill as needed. I could not honestly imagine what my life would be like with out it. Even some of my fondest childhood memories revolve around maple syrup.
You see, when I was in grade school, my class took a trip to a traditional sugaring shack. Even now I can remember seeing the process from start to finish very clearly. I remember being taken out in the snow to the Sugar Maple grove on the farm. We were each allowed to taste the raw maple sap. It is somewhat like very weak maple syrup. Then the whole class crowded into the tiny shack to see the sap being boiled down. At the end of this delightful journey, we partook in a New England Tradition. Each of us was allowed to make one snowball and bring it back to the shack. We each took a turn walking up to the side of the vat and our guide poured fresh, warm maple syrup on the snow. It is one of the simplest dessert and a tradition that, until very recently, I followed every winter. It can be somewhat messy but I recommend that everyone try it.
Simply warm maple syrup in the microwave for 15-20 second and pour over a fresh snowball. If you’re tentative about using snow from the ground, vanilla ice cream can be easily substituted and is just as tasty.
Maple syrup is a versatile and fairly healthy sweetener. My family uses it in everything from cookies to cakes, on vegetables, in chutney and compotes, in tea and in one of my favorite dishes, Maple Butter Pork.
Maple Butter Pork
1 pork tenderloin
2 tablespoons butter
¼ cup maple syrup (use Grade A Medium Amber or darker)
¼ cup sherry
salt and pepper to taste
1. Preheat the oven to 350º. Season the pork with salt and pepper
2. Using a frying pan that can go in the oven, melt the butter and maple syrup over medium high heat. (If you do not have a frying pan that can be used in the oven, simply follow steps 1 through 3 and transfer the pork into a baking dish).
3. Sear the pork in the butter and syrup mixture on all sides until it is a medium, golden brown. Add the sherry to deglaze the pan.
4. Place the pork in the preheated oven and continue to cook until it is opaque throughout. (About 7-10 minutes).
5. Remove from the oven and allow it to rest on a plate for 5 minutes before cutting it. The left over juices can be reduced over medium low heat until thickened and used as a delicious sauce.
This dish can be used for almost any occasion and is eaten year round in my house. I hope those of you who have yet to be introduced to the wonders of maple syrup, will go out and try it. Enjoy!
Wednesday, February 11, 2009
Skipping the Valentine's Day Drag
Valentine’s day is upon us! That wonderful holiday of love. A day to do something for that special person in your life. A day to spend a fortune on an expensive dinner from that high-end restaurant recently reviewed in the Boston Globe. All that pressure from every jewelry, card and candy company across the nation. Who have been advertising non-stop for months just to get you to buy a gift from them.
Of course it’s always the intention that counts. I have nothing against celebrating Valentine’s Day that way, but I find in these times of poor economy, unemployment and exuberant prices, the stress of trying to impress can be quite overwhelming. So why not make that special someone a wonderful, if not less pricey, homemade treat by turning your dining room into a gourmet “home restaurant”?
This idea can be somewhat intimidating, but with a little planning and a few great recipes you too can make a romantic, memorable Valentines’ Day for your special someone.
The first and most important thing to remember when planning an at home Valentines dinner is: don’t over think it! Trust your instincts and remember, it’s the thought that counts and your valentine will be thankful that you even thought to make something. Over thinking a dish is a sure fire way to ruin it!
I remember one memorable Valentine’s Day my boyfriend at that time decided to make me dinner. After a bit of research and a good amount of advice from his roommate, he decided to make Chicken Piccata with pasta and broccoli. For those of you who may not know, Chicken Piccata is a dish made from thin chicken cutlets with a lemon caper sauce. He took to the kitchen that evening to make me an “amazing dinner!” I was not, however, allowed to enter the kitchen at that time under any circumstances and was soon cloistered to the living room to watch TV.
An hour later, and a bit of cursing coming from the kitchen, dinner was served. And by served, I mean a plate was given to me while sitting on the couch. I tasted the chicken, which looked good, only to find that it tasted something akin to lemon sweet tarts. Did I mention it’s the thought that counts? I dutifully ate bite by bite, trying to be the good little girlfriend. After all he had taken the time to make this for me. I watched him take a bite, grimace and look at me. I smiled and ate another fork full.
“What do you think?” he asked me with a hopeful look on his face.
“It’s….good,” I replied taking one more mouth puckering bite.
He gave me one very skeptical look and told me it was terrible. “Not terrible,” I replied, “Just a little too lemony.”
Both plates were promptly whisked away and thrown in the sink. Papa John’s Pizza was called without a second thought. He apologized over and over again, to which I assured him it was all OK. Soon after the pizza arrived, my boyfriends roommate showed up and asked why we were eating pizza. Both of us looked at each other, laughed and told him it was in the kitchen. He went to investigate and a “Wow” was all that was needed to describe the reaction to the Lemon “Sweet Tart” Chicken.
Upon remembering this holiday memory, I feel it necessary to assure you that Chicken Piccata is one of my favorite chicken dishes. I would like to share with you a very easy, and fairly inexpensive Italian Valentine’s Day Dinner including this elegant, yet simple chicken dish.
Tasty Teasers
Proscuitto wrapped Asparagus with shaved Parmesan
Main Event
Chicken Piccata with Fettuccini
Sweet Endings
Honey Yogurt Panna Cotta with Berry Compote
Proscuitto Wrapped Asparagus
1 bunch asparagus
¼ pound Proscuitto or Serrano Ham (this can be found in most supermarket deli’s)
2 tablespoons butter
1 tablespoon fresh lemon juice
¼ cup shaved Parmesan cheese
salt and pepper to taste
Extra Virgin Olive Oil
1. Wash the asparagus. Take each stalk and break off the bottoms. To do this simply hold each piece by the middle and end. Bend it and the end will snap off. This break is where the woody fibrous bottom meets the tender tops. Discard the ends.
2. Make bundles of 4-5 pieces of asparagus. Wrap each bundle with one piece of proscuitto.
3. Heat a sauté pan over medium-high heat. Melt the butter and add the bundles. Season with salt and pepper. Continue to cook each bundle until the proscuitto has tightened around each bundle and the asparagus is bright green. The texture of the asparagus will still be a little firm. If you like it a little softer, just lower the heat to medium and cook it a little longer.
4. To finish, serve two bundle on a plate in what ever fashion you like and drizzle about a tablespoon of Extra Virgin Olive Oil and fresh cracked black pepper over the asparagus.
Chicken Piccata
Coarse salt and ground pepper
1/4 cup all-purpose flour
3/4 pounds chicken cutlets
1 tablespoons olive oil
4 ounces fettuccini
2 tablespoons butter
1/3 cup dry white wine
1 tablespoons fresh lemon juice
1 tablespoons capers, rinsed and drained
1. Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add the chicken; cook until lightly browned and opaque throughout. Transfer to a plate; cover with foil to keep warm.
3. Meanwhile, cook fettuccini in boiling water until al dente, according to package instructions. Drain pasta and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
4. Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 3 to 4 minutes. Remove from heat; swirl in remaining tablespoon butter until melted. Add capers, and season with salt and pepper. Divide chicken and linguine among serving plates; top chicken with sauce.
Honey Yogurt Panna Cotta
(this makes 4 large panna cotta or 8 small)
2 cups heavy cream
1/4 cup sugar
1 vanilla bean (or 1/2 teaspoon vanilla extract)
1 envelope (1/4 ounce) unflavored gelatin
1 cup plain low-fat yogurt
1/2 cup honey, plus more for serving
1/8 teaspoon salt
1. Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
2. Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
3. Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
4. Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
5. Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
6. To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey and compote before serving.
Berry Compote
1 cup frozen berries
½ cup sugar
2 tablespoons triple sec or other orange liquor
1. Combine indgrediants in a medium saucepan. Heat over medium-low heat. All the liquid from the berries will come out and make a sauce. Keep cooking, stirring frequently, until the liquid is reduced by half.
2. Serve warm over the panna cotta.
Again, remember to just relax and don’t sweat it. Your valentine will surely appreciate a homemade dinner no matter what it is! Also think about allowing your sweety to help out in the kitchen. Cooking a meal together can be a fun and romantic experience. Enjoy!
Of course it’s always the intention that counts. I have nothing against celebrating Valentine’s Day that way, but I find in these times of poor economy, unemployment and exuberant prices, the stress of trying to impress can be quite overwhelming. So why not make that special someone a wonderful, if not less pricey, homemade treat by turning your dining room into a gourmet “home restaurant”?
This idea can be somewhat intimidating, but with a little planning and a few great recipes you too can make a romantic, memorable Valentines’ Day for your special someone.
The first and most important thing to remember when planning an at home Valentines dinner is: don’t over think it! Trust your instincts and remember, it’s the thought that counts and your valentine will be thankful that you even thought to make something. Over thinking a dish is a sure fire way to ruin it!
I remember one memorable Valentine’s Day my boyfriend at that time decided to make me dinner. After a bit of research and a good amount of advice from his roommate, he decided to make Chicken Piccata with pasta and broccoli. For those of you who may not know, Chicken Piccata is a dish made from thin chicken cutlets with a lemon caper sauce. He took to the kitchen that evening to make me an “amazing dinner!” I was not, however, allowed to enter the kitchen at that time under any circumstances and was soon cloistered to the living room to watch TV.
An hour later, and a bit of cursing coming from the kitchen, dinner was served. And by served, I mean a plate was given to me while sitting on the couch. I tasted the chicken, which looked good, only to find that it tasted something akin to lemon sweet tarts. Did I mention it’s the thought that counts? I dutifully ate bite by bite, trying to be the good little girlfriend. After all he had taken the time to make this for me. I watched him take a bite, grimace and look at me. I smiled and ate another fork full.
“What do you think?” he asked me with a hopeful look on his face.
“It’s….good,” I replied taking one more mouth puckering bite.
He gave me one very skeptical look and told me it was terrible. “Not terrible,” I replied, “Just a little too lemony.”
Both plates were promptly whisked away and thrown in the sink. Papa John’s Pizza was called without a second thought. He apologized over and over again, to which I assured him it was all OK. Soon after the pizza arrived, my boyfriends roommate showed up and asked why we were eating pizza. Both of us looked at each other, laughed and told him it was in the kitchen. He went to investigate and a “Wow” was all that was needed to describe the reaction to the Lemon “Sweet Tart” Chicken.
Upon remembering this holiday memory, I feel it necessary to assure you that Chicken Piccata is one of my favorite chicken dishes. I would like to share with you a very easy, and fairly inexpensive Italian Valentine’s Day Dinner including this elegant, yet simple chicken dish.
Tasty Teasers
Proscuitto wrapped Asparagus with shaved Parmesan
Main Event
Chicken Piccata with Fettuccini
Sweet Endings
Honey Yogurt Panna Cotta with Berry Compote
Proscuitto Wrapped Asparagus
1 bunch asparagus
¼ pound Proscuitto or Serrano Ham (this can be found in most supermarket deli’s)
2 tablespoons butter
1 tablespoon fresh lemon juice
¼ cup shaved Parmesan cheese
salt and pepper to taste
Extra Virgin Olive Oil
1. Wash the asparagus. Take each stalk and break off the bottoms. To do this simply hold each piece by the middle and end. Bend it and the end will snap off. This break is where the woody fibrous bottom meets the tender tops. Discard the ends.
2. Make bundles of 4-5 pieces of asparagus. Wrap each bundle with one piece of proscuitto.
3. Heat a sauté pan over medium-high heat. Melt the butter and add the bundles. Season with salt and pepper. Continue to cook each bundle until the proscuitto has tightened around each bundle and the asparagus is bright green. The texture of the asparagus will still be a little firm. If you like it a little softer, just lower the heat to medium and cook it a little longer.
4. To finish, serve two bundle on a plate in what ever fashion you like and drizzle about a tablespoon of Extra Virgin Olive Oil and fresh cracked black pepper over the asparagus.
Chicken Piccata
Coarse salt and ground pepper
1/4 cup all-purpose flour
3/4 pounds chicken cutlets
1 tablespoons olive oil
4 ounces fettuccini
2 tablespoons butter
1/3 cup dry white wine
1 tablespoons fresh lemon juice
1 tablespoons capers, rinsed and drained
1. Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add the chicken; cook until lightly browned and opaque throughout. Transfer to a plate; cover with foil to keep warm.
3. Meanwhile, cook fettuccini in boiling water until al dente, according to package instructions. Drain pasta and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.
4. Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 3 to 4 minutes. Remove from heat; swirl in remaining tablespoon butter until melted. Add capers, and season with salt and pepper. Divide chicken and linguine among serving plates; top chicken with sauce.
Honey Yogurt Panna Cotta
(this makes 4 large panna cotta or 8 small)
2 cups heavy cream
1/4 cup sugar
1 vanilla bean (or 1/2 teaspoon vanilla extract)
1 envelope (1/4 ounce) unflavored gelatin
1 cup plain low-fat yogurt
1/2 cup honey, plus more for serving
1/8 teaspoon salt
1. Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
2. Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
3. Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
4. Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
5. Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
6. To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey and compote before serving.
Berry Compote
1 cup frozen berries
½ cup sugar
2 tablespoons triple sec or other orange liquor
1. Combine indgrediants in a medium saucepan. Heat over medium-low heat. All the liquid from the berries will come out and make a sauce. Keep cooking, stirring frequently, until the liquid is reduced by half.
2. Serve warm over the panna cotta.
Again, remember to just relax and don’t sweat it. Your valentine will surely appreciate a homemade dinner no matter what it is! Also think about allowing your sweety to help out in the kitchen. Cooking a meal together can be a fun and romantic experience. Enjoy!
Monday, January 26, 2009
Gong Xi Fa Cai
Happy Chinese New Year!
Chinese New Year, or the Lunar New Year, instills a sense of nostalgia in me. I can remember the house being filled with the pattering feet of cousins, the kitchen all a bustle with cooking adults, and the lively chatter of friends who had not seen each other for some time. The aromas of ginger and garlic, sweet and spicy wafting through the air. The walls were festively adorned with red and gold. All this coming from a very eastern European family.
My family, even though we feel close to our slavish roots, happen to be very eclectic. Almost all of us love to cook and love our family and friends around us. Almost every year our cousins would make the six hour trek in the dead of a New England winter. Braving the snow and cold just to cook and visit with us.
The adults would go to the local markets and even further, sometimes into Boston, to buy special ingredients for our feast. My mother would buy Chinese yoyo's and folding fans for us kids and occasionally a new set of Chinese pajamas for me. There would be a long table in the main room of our house to seat us all. On the table were our "special chopsticks", beautiful red and black lacquer, a treasure I always felt privileged to use.
Once our guests started arriving my father, mother, and cousin George, along with anyone else willing to join, would all convene in the kitchen to begin cooking. That was when the real excitement began. Plate by plate the delectable creations would arrive on the table, ready for any hungry guest to dig in. Every year my family seemed to out do themselves in preparing wonderful food.
After dinner everyone would bundle up and go ice skating on the beaver pond behind our little country home. A path would be dug through the sometimes waist deep snow. The frozen pond was lined with burning tiki torches, causing the surrounding snow to sparkle and glow. It was a truly beautiful sight to behold. Along with ice skating, we would always have a small fireworks display in the yard. It was an exciting and sometimes interactive event for all.
Of course not all years were this filled with hustle and bustle. As the kids got older the large parties were replaced with smaller New Years events. Although these were no less exciting than the large events. As I said before, my family will take any oppurtunity we can to get together to cook.
Unfortunately the seemingly huge to do's we once had, have not happened for sometime. But we still hold true to our Chinese New Year's traditions. Even now as I sit at my computer, the smell of cooling almond cookies and the taste of the floral oolong tea I am drinking, brings back very fond memories of love and happiness a family can bring.
I would like to share a great almond cookie recipe with you. May it bring sweet beginnings to the Year of the Ox!
Ingredients
* 2 3/4 cups sifted all-purpose flour
* 1 cup white sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup butter (or 2 sticks)
* 1 egg
* 1 teaspoon almond extract
* 96 almonds
Directions
1. Sift the flour, sugar, baking soda and salt together into a bowl. Using a fork, cut in the butter until mixture resembles cornmeal. Add egg and almond extract. Mix well.
2. Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly
3. Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.
*Note the dough may be made in a food prossesor. To do so, combine the dry ingredients and the butter in the food prossesor bowl. Pulse the mixture until it resembles cornmeal. With the motor running add in the egg and extract and mix until it just comes together. Follow the rest of the recipe as normal.
Chinese New Year, or the Lunar New Year, instills a sense of nostalgia in me. I can remember the house being filled with the pattering feet of cousins, the kitchen all a bustle with cooking adults, and the lively chatter of friends who had not seen each other for some time. The aromas of ginger and garlic, sweet and spicy wafting through the air. The walls were festively adorned with red and gold. All this coming from a very eastern European family.
My family, even though we feel close to our slavish roots, happen to be very eclectic. Almost all of us love to cook and love our family and friends around us. Almost every year our cousins would make the six hour trek in the dead of a New England winter. Braving the snow and cold just to cook and visit with us.
The adults would go to the local markets and even further, sometimes into Boston, to buy special ingredients for our feast. My mother would buy Chinese yoyo's and folding fans for us kids and occasionally a new set of Chinese pajamas for me. There would be a long table in the main room of our house to seat us all. On the table were our "special chopsticks", beautiful red and black lacquer, a treasure I always felt privileged to use.
Once our guests started arriving my father, mother, and cousin George, along with anyone else willing to join, would all convene in the kitchen to begin cooking. That was when the real excitement began. Plate by plate the delectable creations would arrive on the table, ready for any hungry guest to dig in. Every year my family seemed to out do themselves in preparing wonderful food.
After dinner everyone would bundle up and go ice skating on the beaver pond behind our little country home. A path would be dug through the sometimes waist deep snow. The frozen pond was lined with burning tiki torches, causing the surrounding snow to sparkle and glow. It was a truly beautiful sight to behold. Along with ice skating, we would always have a small fireworks display in the yard. It was an exciting and sometimes interactive event for all.
Of course not all years were this filled with hustle and bustle. As the kids got older the large parties were replaced with smaller New Years events. Although these were no less exciting than the large events. As I said before, my family will take any oppurtunity we can to get together to cook.
Unfortunately the seemingly huge to do's we once had, have not happened for sometime. But we still hold true to our Chinese New Year's traditions. Even now as I sit at my computer, the smell of cooling almond cookies and the taste of the floral oolong tea I am drinking, brings back very fond memories of love and happiness a family can bring.
I would like to share a great almond cookie recipe with you. May it bring sweet beginnings to the Year of the Ox!
Ingredients
* 2 3/4 cups sifted all-purpose flour
* 1 cup white sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup butter (or 2 sticks)
* 1 egg
* 1 teaspoon almond extract
* 96 almonds
Directions
1. Sift the flour, sugar, baking soda and salt together into a bowl. Using a fork, cut in the butter until mixture resembles cornmeal. Add egg and almond extract. Mix well.
2. Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly
3. Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.
*Note the dough may be made in a food prossesor. To do so, combine the dry ingredients and the butter in the food prossesor bowl. Pulse the mixture until it resembles cornmeal. With the motor running add in the egg and extract and mix until it just comes together. Follow the rest of the recipe as normal.
Monday, January 19, 2009
Welcome!
I'd like to extend a very warm welcome to you, the reader. I hope you will find this blog both informative and interesting to read.
First, let me explain what this blog is about. I'll be discussing food, wine and restaurants I've eaten in. It's articles will, in rotating order, cover one of these topics weekly. For example, an article in Food might be anything from a particular ingredient, a style of food, or a food I may have tried recently. The Wine section may include wine reviews or how to pair wine with food. Eating can be a rather broad subject. I would like to include restaurant reviews, an article about "the home restaurant," and cooking for friends and family. I would also like to include an article about various home cooking gadgets. And, of course, a monthly recipe.I would also love to share my experiences with you. This, I suppose, is the perfect place to tell you a little bit about myself. I am a chef, born and raised in New England - New Hampshire to be exact. I learned how to cook from three of the best cooks I know -my Grandma Ann, my father, and my Uncle Matt. These three taught me not only how to cook, but how to love food as well. You see, food always seemed to be an integral part of our lives. It's what brought us together every night, every holiday, and every chance we got together.
One of my fondest memories is at Thanksgiving. Every year we would make the six hour journey to New Jersey to my Aunt Dee and Uncle Matt's house. And every year, my uncle would give me my own apron and step stool. I would help him do small tasks like stirring the stuffing or tasting a dish. He would even try to get me to eat the heart and liver from the turkey - an offer I did not take him up on until many years later. Even to this day, any chance I can get to be in a kitchen with him, I gladly welcome!
It was experiences like these that made me realize in my mid-teens that I would never be happier anywhere else but in a kitchen. This pushed me to get my very first cooking job at a Bickford's Family Restaurant in Nashua, NH. For those of you unfamiliar with Bickford's, it is New England's version of a Waffle House. I'm sorry to say I didn't last more there than six months, but it pushed me to find better job somewhere else. I ended up working at Michael Timothy's in Nashua as a prep chef, under Michael Buckley. I am proud to say he was one of the most influential chefs I have ever worked for. He taught me some very important lessons that will stay with me forever.
Soon after I graduated high school, I moved to Denver, CO to attend college at the Art Institute of Colorado. After three and a half years of hard work, I completed my Bachelor of Arts degree in Culinary Management. While attending college, I helped open up a new Japanese restaurant in Littleton, CO. Sadly, the restaurant didn't last more than a year and a half, but such is the life. 8 out of 10 restaurants fail within the first two years. Living in a landlocked state did not agree with me, however, so after some deliberation I decided to move back to New England. I can honestly say I love it up here. I've worked as a sous chef on the seacoast and up in the mountians. The country is beautiful.
So with eight years experience in commercial kitchens and a passion for cooking, I would love to share all my experiences with you both past and present. I hope you visit with me again an share your cooking experiences too!
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