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Archive for December, 2010

TIP OF THE DAY: Salted And Unsalted Butter

The only salted butter we buy. Photo
courtesy Vermont Butter & Cheese Creamery.

Some people prefer salted butter, others prefer unsalted butter. Can you use them interchangeably in baking and cooking?

  • Use unsalted butter for baked goods such as cake, cookies, pastry and pie crusts, and salted butter for general cooking.
  • If you are using salted butter in a recipe that specifically calls for unsalted butter plus additional salt, simply omit 1/4 teaspoon of salt per 1/2 cup of butter.

 

The salt in salted butter acts as a preservative, allowing for a slightly longer shelf life; but that’s not a concern with modern refrigeration.

We prefer to keep just one type of butter—unsalted—adding salt to recipes as needed. We keep a cellar of coarse-grained sea salt at the table. Those who want to salt their butter can add a pinch—which also adds a delightful crunch.

  • Our favorite salted butter—the best we’ve ever had—is from Vermont Butter & Cheese Creamery. Made in the style of the finest European butters (higher in butterfat than standard U.S. butters), it has a salt content significantly lower than typical salted. The “less is more” approach produces a spectacular salted butter.
  • How many types of butter are there? See our Butter Glossary.
  • Check out the history of butter.

 

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RECIPE: Deviled Eggs For New Year’s Eve

Why do deviled eggs endure as a party favorite?

Of all the retro hors d’oeuvre—including stuffed celery and rumaki, a skewered chicken liver and water chestnut invented by “Trader Vic” Bergeron—deviled eggs keep holding their own.

Even people who rarely, if ever, eat a boiled egg can’t help plucking a stuffed egg off the tray. And speaking of trays: how many other hors d’oeuvre have specially designed trays? There are even carrying trays, to help you safely transport your eggs to the party; and Spode porcelain trays shaped like Christmas trees and a Lenox butterfly stuffed egg platter.

So join the stuffed egg lovers parade, and make a recipe for New year’s Eve:

  • Deviled Eggs With Smoked Okra
  • Crabmeat, Sturgeon & Smoked Salmon Deviled Eggs With Caviar Caps
  • Mix & Match Deviled Egg Stuffings
  •  

    A party favorite with many recipe variations.
    Photo courtesy Zabar’s.

     

    Here’s a tip from Andrea Watman, catering manager at Zabar’s in New York City, to boil the perfect egg:

    The day before I am going to hard boil the eggs, I turn the carton on its side. First, make sure the carton is closed securely and second, be careful because eggs are more likely to crack on their side. (It has to do with Mother Nature protecting the eggs: The shells are harder vertically to protect them when they are laid).

    Then, place the eggs in a sauce pan and cover with cold water and add one tablespoon of salt. Bring water to a full boil, turn heat down and boil for one minute. Turn off heat and allow eggs to stay in pan for 15 minutes. Rinse eggs in cold water for 5 minutes. Peel the eggs under cold running water.

    There’s a key difference between “stuffed eggs” and “deviled eggs.” Deviled eggs refer to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, etc. The concept originated in 18th-century England.

      

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    TOP PICK OF THE WEEK: The Best Gourmet Food Of 2010, Part I

    The Brilliant Burger, above, is stuffed with
    prosciutto. Photo courtesy BuiltBurger.com.

    We end each year by naming “The Best Of 2010”: truly the “best of the best” of everything we tasted this year. Otherwise stated: If you don’t try them, you’ll be missing out.

    First we share, in alphabetical order, our favorite savory foods. Next week we’ll present the sweets.

    Just click on the links to read the original reviews and why these foods have become our favorite gourmet gifts and treats.

     

    Can’t wait for Part II, the sweet food winners? Here it is!

    See all of the Top Picks from 2010 and prior years.

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    TIP OF THE DAY: Healthy Drinking On New Year’s Eve

    Cheryl Forberg, James Beard Award-winning chef and nutritionist on NBC’s The Biggest Loser, has created a “Do List” for your New Year’s celebration.

    The top line: Wine is your friend, a wine spritzer is an even better friend. And some popular drinks are nobody’s friend because they’re packed with loads of calories and saturated fat.

    • One cup of eggnog has 343 calories and a whopping 19 grams of fat (11 g saturated fat). Even a Starbucks non-alcoholic grande eggnog latte made with nonfat milk has 450 calories and 18 grams of fat (11 g saturated).
    • A Long Island Iced Tea has more than 500 calories.
    • A White Russian has 425 calories.

     

    So, how do you party on without going overboard?

    Flutes of Champagne are your best caloric
    bet on New Year’s Eve. Flutes from Amazon.

    1. Do drink conservatively. Limit yourself to one or two drinks interspersed with water and healthy nibbles over a period of time.

    2. Do drink a big glass or two of water prior to drinking anything alcoholic. A recent study published in the journal Obesity compared weight loss for two groups of dieters; the group that consumed two cups of water prior to meals dropped more pounds. Water not only makes you feel more full; it provides your body with the hydration that alcohol depletes.

    3. Do choose wine instead of hard liquor cocktails. Wine has calories, but no fat; and it contains health-boosting antioxidants. A 4-ounce flute of Champagne has 78 calories, while a 5-ounce glass of red wine has 127 calories and contains the powerful antioxidant resveratrol. Just make sure you’re drinking a single four-ounce serving; some oversize wine glasses can hold 12 ounces or more (that’s 300 calories).

    4. Do try a white wine spritzer (wine mixed with sparkling water), the lowest-calorie alcoholic beverage. You’ll cut the calories in half and still get some of beneficial antioxidants.

    5. Do opt for sparkling water or club soda with a slice of lemon or lime if you need to have a drink in hand at the cocktail party. No one will know it’s not a gin and tonic! And it’s zero calories.

    6. Do skip creamy drinks like eggnog, Piña Colada and Irish cream liqueurs. They are loaded with calories and fat.

    7. Do allow yourself some fun indulgences. Just make sure you balance the excess calories with an additional walk or extra time at the gym.

     

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    RECIPE: Bacon Vodka & BLT Bloody Mary

    Bacon vodka makes a BLT Bloody Mary.
    Photo courtesy Bull And Bear Bar Chicago.

    Sure, there will be egg nog and Champagne on New Year’s Eve. But what about that sexy signature cocktail?

    There’s still time for you to make a bottle of bacon vodka and treat everyone to Bacon Bloody Marys. And we actually have two different recipes!

    • The first, which is a bit tricky (lettuce foam, for example), is a molecular gastronomy take on a B.L.T. Bloody Mary from the Hotel Jerome in Aspen.
    • The second recipe, which can be made by anyone who can cook bacon, is from Bloody Mary specialist Greg Tooke of MyBigFatBloodyMary.com.

    Either way, your Bacon Bloody Mary will be a blast!

    Check out the history of the Bloody Mary.

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