Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

Archive for Holidays & Occasions

RECIPE: Star Cookies For July 4th

star-cookies-WS-230

It’s beginning to look like July 4th! The Silpat cookie sheet is from Williams-Sonoma.

 

Want to bake cookies for July 4th?

1. MIX up and roll out your favorite sugar cookie dough (or other rolled cookie dough).

2. USE a star cookie cutter to cut shapes. If you have small and large star cutters, make large and small sizes.

Here’s a set of 6 nested star cookie cutters, that you can also use for Christmas cookies.

3. BAKE, cool and ice the cookie tops white royal icing (recipe below); then decorate with red and blue stripes. Voilà: the Stars and Stripes.

Check out the different types of cookies in our delicious Cookie Glossary.

 
ROYAL ICING RECIPE

Ingredients

  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 6 tablespoons water
  • Red and blue food color
  •  
    Preparation

    1. MIX first three ingredients together for 7 to 10 minutes, until icing stiffens. If icing appears too stiff, add more water, one teaspoon at a time. You want the icing to be thin enough that you can pipe it easily. Tint 1/4 of the icing red, and 1/4 blue (see instructions below).

    2. DECORATE the cookies when they are cool. Use an offset spatula to ice the cookie tops white. Then place the tinted icing into separate piping bags fitted with a very small round tip.

    3. CREATE the red and blue stripes. If you don’t have a steady hand, wavy lines are fine. Keep the tip about 1/2 inch above the cookie as you ice. This helps to achieve a straighter line.

    Variation: Instead of piping stripes, you can sprinkle red, white and blue star decorations on the white royal icing base while it’s still wet. Here are large stars and small stars.

    4. DRY the cookies completely, usually 1 to 2 hours.

     
      

    Comments

    JULY 4th: American Flag Pie Top

    While we just said that our favorite pie topping is streusel (crumb topping), here’s something special for July 4th.

    You can buy or bake an open face pie (no top crust) or a tart, and decorate it as the American Flag.

    All you need to decorate are:

  • Blueberries
  • Strawberries
  • Whipped Cream
  •  
    Older children can do the decorating, and everyone can enjoy a piece of “grand old pie.”

    If you’ve purchased the pie, the dessert can be ready in 10 minutes!

    For those who don’t know the lyrics/tune to George M. Cohan’s classic, “You’re a Grand Old Flag,” practice on You Tube.

     

    flag-tart-agata-valentina-230b

    It’s a grand old pie! Photo courtesy Agata and Valentina | NYC.

     
    A NOTE ABOUT WHIPPED CREAM

    If you use an aerosol whipped cream like Reddi-Wip, the air will deflate much sooner than if you whip your own stabilized whipped cream.

    Even if you don’t stabilize the whipped cream, your own beater-whipped cream will stay fluffy longer. You don’t need to create whipped cream stars, which the Reddi-Wip nozzle enables. Instead, just emulate the real white bars of the flag, and use one long line of whipped cream in-between the rows of strawberries.

      

    Comments

    JULY 4TH BREAKFAST: Yogurt Parfait With Star-Shaped Toast

    breakfast-parfait-star-toast-smuckersFB-230

    A spectacular breakfast parfait. Photo courtesy Smucker’s.

     

    What better way to celebrate July 4th, than to wake up to a red, white and blue yogurt parfait and star-shaped toast.

    Smucker’s uses its Natural Orange Marmalade Fruit Spread, Seedless Strawberry Jam and Blueberry Preserves to make the parfait. Prep time is 20 minute, cook time is 5 minutes.

    RECIPE: RED, WHITE & BLUE PARFAIT

    Ingredients For 4 Servings

  • 1 cup sliced fresh strawberries or fresh red raspberries
  • 1 medium ripe banana, cut into 1/2-inch slices
  • 1/2 cup fresh blueberries
  • 1-1/4 cups plain Greek yogurt
  • 1/3 cup orange marmalade
  • 1 loaf (16 ounces) presliced cinnamon swirl bread, frozen until firm
  • Blueberry or strawberry jam or preserves for the toast
  • Preparation

    1. HEAT the broiler to HIGH. Combine the strawberries, banana and blueberries in medium bowl. Combine the yogurt and marmalade in separate small bowl.

    2. DIVIDE half of the fruit mixture into 4 parfait glasses. Top each with half of the yogurt mixture. Repeat the layers.

    3. CUT out 4 (1-inch) and 8 (3-inch) star shapes from frozen sliced bread using 1-inch and 3-inch cookie cutters. Place on a baking sheet. Broil five inches from the heat for 1 to 1-1/2 minutes, turning when lightly toasted.

    4. PLACE one small toasted star on top of each parfait. Spread the remaining toasted stars with jam and serve with the parfaits.

     
      

    Comments

    TIP OF THE DAY: Pavlova Dessert

    If you’ve ever seen meringue like shells in a bakery and wondered what they are: They’re Pavlovas.

    The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and 1929.

    Both countries claim to have invented this dessert, and have made it their national dessert. New Zealand may have the edge: Published recipes of fruit-filled meringue shells existed there without the name Pavlova.

    According to chef Herbert Sachse of the Hotel Esplanade in Perth, Australia, the Pavlova was born at the hotel 1935. According to hotel legend, it was named at a meeting at which Sachse presented the cake. Either the hotel licensee, the manager or Sachse remarked, “It is as light as Pavlova,” who had been a guest of the hotel during her 1929 tour.

    Years later, Sachse stated in an interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine, which was contributed by a New Zealand resident.*
     
    *Source: Linda Stradley, What’s Cooking America.

     

    pavlova-ciaoSamin-230

    A Pavlova and the ingredients to make it. Photo courtesy CiaoSamin.com.

     
    The Pavlova consists of a meringue base topped with fresh fruits. Most people buy the meringue shells at bakeries, but ambitious bakers can make their own (the recipe is below).

    In addition to individual meringue shells, the meringue can be shaped into one large family-style shell, or into cake layers that are alternated with fruit for a spectacular effect (photo below). This type of cake is also called a Swedish Midsummer Meringue Layer Cake. And the meringue is the same recipe used to make individual meringue cookies.

    Then, all you have to do is cut up your favorite fruits and add them to the shell. You can customize your Pavlova with:

  • Liqueur. If you want to exert more effort, you can marinate the fruits in wine or liqueur.
  • Topping. Add an optional topping: crème fraîche, mascarpone, raspberry purée, whipped cream.
  • Garnish. Garnish with chocolate curls or candied orange peel, or something as simple as a mint leaf.
  •  
    While the desert is light and airy for summer, and the red, white and blue colors are spot-on for July 4th. The toppings can be tailored to every season:

  • Fall: Assorted nuts (raw or candied), dried fruits garnish on the plate.
  • Christmas: Brandied fruits, candied fruits, crushed peppermint plate garnish.
  • Valentine’s Day: Strawberries and cream, candied rose petals plate garnish.
  • Spring: Apricots, nectarines, figs; edible flowers to garnish.
  • Summer: Seasonal fruits garnished with shaved coconut, lemon mint, lemon verbena or spearmint.
  • Anytime: Mousse or Strawberries Romanoff.
  •  
    RECIPE: PAVLOVA MERINGUE SHELL

    This recipe (the first photo, above) is courtesy Samin Nosrat of CiaoSamin.com, via Good Eggs. She has many wonderful recipes. This one has a touch of Indian flavor: rosewater, rose petals and cardamom. If you don’t have those ingredients, we’ve provided substitutions in the preparation steps.

    Samin serves the Pavlova with fresh-brewed mint tea: Steep fresh mint leaves in boiling water.

     

    pavlova-swedish-midsummer-meringue-cake-http-_www.thedomesticfront.com_swedish-midsummer-strawberry-meringue-layer-cake_230

    A Pavlova Cake is called a Swedish Midsummer Cake in—you guessed it— Sweden. Here’s the recipe. Add blueberries for a July 4th red, white and blue theme. Photo courtesy Kate of TheDomesticFront.com.

     

    Ingredients For The Meringue

  • 1/4 teaspoon cream of tartar
  • 2 1/4 teaspoons cornstarch
  • 3/4 cup granulated sugar
  • 3 ounces (about 3) large egg whites at room temperature
  • Pinch of salt
  • Pinch of saffron, ground in a mortar and pestle and dissolved in 2 tablespoons boiling water, cooled (substitute: water only)
  •  
    Ingredients For The Topping

  • 1 cup each sliced strawberries, raspberries, blueberries and blackberries, kept separate
  • 4 tablespoons rosewater
  • Dried rose petals (you can use rosebud tea) for garnish
  • 1/2 teaspoon ground cardamom
  • 2 cups heavy cream, chilled
  • 1/4 cup granulated sugar, plus 1/4 cup granulated sugar
  • Preparation

    1. PLACE the rack in the middle of the oven and preheat the oven to 250°F. Line a large baking sheet with parchment paper. Stir the cornstarch into the sugar in a small bowl.

    2. WHIP the egg whites, cream of tartar and salt in the large bowl of a heavy-duty mixer, fitted with the whisk attachment. Start on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

    3. INCREASE the speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the saffron tea. Increase the speed a bit and whip until the meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

    4. SPOON the meringue into an 9-by-6-inch oval on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked.

    5. PLACE the baking sheet in the oven. Reduce the oven temperature to 225°F. Bake for 50-60 minutes, or until the meringues are crisp (dry to the touch on the outside) and white (not tan-colored or cracked). The interior should have a marshmallow-like consistency. Check on the meringue at least once during the baking time. If it appears to be taking on color or cracking, reduce the temperature 25 degrees and turn the pan around.

    6. GENTLY LIFT the meringue from the baking sheet and cool on a wire rack. It will keep in a tightly sealed container at room temperature for up to a week, barring any humidity. While the meringue is baking…

    7. MACERATE the berries. In separate dishes, macerate each type of berry for at least 30 minutes with 1 tablespoon of rosewater (substitute orange liqueur or plain water) and 1 tablespoon sugar. This draws out their juices.

    8. ADD the cardamom (substitute: 1 teaspoon vanilla or orange extract or orange liqueur) and 1/4 cup sugar to the cream and whip to soft peaks.

    9. ASSEMBLE: Place the meringue on a serving dish and spoon in the whipped cream. Spoon the juicy berries atop the cream. Top with crushed dried rose petals (substitute: chopped pistachio nuts or mint leaf). Serve with fresh mint tea.

    Leave off the whipped cream and you have a cholesterol-free dessert with far fewer calories than a cake.
     
    WHAT IF THE COOKIE CRUMBLES?

    Don’t despair if your meringue cracks. If you can’t use it/them for a shell, simply create a “parfait” in a sundae dish or bowl, along with the berries and whipped cream.

    Or, use the same ingredients create a Pavlova version of an English Trifle.

      

    Comments

    JULY 4TH: Star-Shaped Sandwich Skewers

    We loved this idea from Smucker’s, which uses its creamy Jif peanut butter and seedless strawberry jam to make these charming sandwiches.

    You don’t have to use PB&J: Any sweet or savory spread will do. You can make some very sophisticated combinations for adults.

    Prep time is 15 minutes.

    RECIPE: STAR-SHAPED SANDWICH SKEWERS

    Ingredients For 1 Serving

  • 3 slices white or whole wheat bread
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon seedless strawberry jam
  • Large fresh strawberries, halved
  • Seedless green grapes
  • Skewers
  •  
    Variations

    You can use other spreads:

  • Chicken mousse pâté and fig jam
  • Cream cheese and raisins
  • Goat cheese and beets
  • Tapenade and julienne of carrots and celery
  •  

    star-sandwich-skewers-smuckers-230

    July 4th lunch or snacks. Photo courtesy Smucker’s.

     
    Try more sophisticated breads, too, like brioche, date nut bread, Irish soda bread, olive bread or walnut bread.
     

    Preparation

    1. CUT 10 shapes from bread using 2-inch star-shaped cookie cutter.

    2. SPREAD peanut butter (or ingredient of choice) on half the stars and jam on remaining stars. Press together to make five small sandwiches.

    3. THREAD the sandwiches, strawberry halves and grapes alternately onto skewer. Serve immediately.

      

    Comments

    TIP OF THE DAY: July 4th Recipes

    You’re a grand old pizza! Photo courtesy
    BevCooks.com.

     

    What are you dishing up for July 4th? While your tradition may be to turn on the grill, you can do that any day. How about some festive red, white and blue dishes?

    JULY 4TH BREAKFAST RECIPES

  • Red Velvet Pancakes (recipe)
  • Red, White & Blueberry Muffins (recipe)
  • Poached Eggs or Egg White Omelet With A Side Of Red & Blue Berries
  • Yogurt Parfait With Star-Shaped Toast (recipe)
  •  
    JULY 4TH SIDE & MAIN DISH RECIPES

  • Apple Ginger Cole Slaw (recipe)
  • Blue Cheese & Red Vegetables (recipes)
  • Chilled Raspberry Soup With Blueberries(recipe)
  • Firecracker Macaroni & Cheese (recipe)
  • Patriotic Cheeseburger (recipe)
  • Red, White & Blue Potato Salad (recipe 1 and recipe 2)
  • Star-Shaped Sandwich Skewers (recipe)
  • Tomato & Mozzarella Skewers (recipe)
  •  
    JULY 4TH SNACK RECIPES

  • American Flag Crudité Plate (recipe)
  • American Flag Fruit Skewers (photo)
  • Bacon Flag Pizza (recipe)
  • Cheese American Flag (recipe)
  • Marshmallow Pops (recipe)
  • Red, White & Blue Ice Pops (recipe)
  • Red, White & Blue Popcorn (recipe)
  • Stuffed Celery (recipe)
  •  
    JULY 4TH BEVERAGE RECIPES

  • Red, White & Blue Layered Cocktail (recipe)
  • Red, White & Blue Layered Shooter (recipe)
  • Red, White & Blue Sorbet Float (recipe)
  • Red, White & Blue Tequila Shooters (recipe 1 and recipe 2)
  • Spicy Hot Lemonade (recipe)
  •  

    JULY 4TH DESSERT RECIPES

  • American Flag Cookies (recipe)
  • American Flag Pie (recipe)
  • Blueberry Cherry Pie With Stars & Stripes Top (recipe)
  • Oreo Cookie Balls (recipe)
  • Red, White & Blue Cupcakes (recipe)
  • Red, White & Blue Frosted Layer Cake (recipe 1, recipe 2,
    recipe 3)
  • Pavlova (recipe)
  • Red, White & Blue Grilled Angel Food Cake (recipe)
  • Red, White & Blue Parfaits (recipe)
  • Red, White & Blue Shortcake (recipe)
  • Red, White & Blue Tartlets (recipe)
  • Triple Berry Biscuit Shortcake (recipe)
  • Stars & Stripes Toll House Cookies (recipe)
  • Strawberry & Blueberry Parfait (recipe)
  • Red Velvet, White & Blue Cupcakes (recipe)
  •  

    red-white-blue-berry-shortcake-driscolls-230

    Red, white and blue shortcake: a pretty way to celebrate. Photo courtesy Driscoll’s Berries.

     
    MORE JULY 4TH RECIPE IDEAS

  • More Recipes 1
  • More recipes 2
  •   

    Comments

    RECIPE: Burger Eggs Benedict

    Another good idea for Father’s Day brunch: this mashup of Eggs Benedict and a burger. that’s filling enough for lunch or dinner as well.

    The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

    Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

    Prep and cook time is 20 minutes.

    Here’s the history of Eggs Benedict.

    Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

    Here are substitutes for the English muffin.

    RECIPE: BURGER EGGS BENEDICT

    Ingredients For 4 Burgers

  • 1 tablespoon extra virgin olive oil
  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 pound ground beef
  • Salt and pepper to taste
  • 4 English muffin bottoms
  • 4 eggs
  • 2 teaspoon Dijon mustard
  • Optional garnish: chives, chopped
  •    

    open-faced-burger-eggs-benedict

    This Eggs Benedict variation substitutes a burger for the Canadian bacon! Photo courtesy SafeEggs.com.

     

    Ingredients For The Hollandaise Sauce

  • 2 pasteurized egg yolk(s)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted
  • Dash of cayenne pepper
  •  

    open-faced-burger-eggs-benedict-safeggs230

    Are you hungry yet? Photo courtesy SafeEggs.com.

     

    Preparation

    1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

    2. COMBINE the beef, salt and pepper in a bowl. Mix together until incorporated and form into 4 patties. Cook the burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.

    3. TOAST the English muffins.

    4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

    5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

     
    WHY IT’S FATHER’S DAY, NOT FATHERS’ OR FATHERS DAY

    While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

    At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

    Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

    If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

    So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

      

    Comments

    TIP OF THE DAY: Bloody Mary Garnishes & A Bloody Mary Cart

    blt-mortonsgrill-group-ps-230

    Who can resist a BLT Bloody Mary, garnished with lettuce, tomato and a crisp bacon strip? This one is from Morton’s Grille.

     

    If Dad’s drink is a Bloody Mary, try something exciting for Father’s Day. You can use different spirits and mixes, but the easiest way to wow everyone is with a Bloody Mary cart or table, that lets each guest customize the garnishes. You need a bartender, but with everything set up, a college student can be a cost-effective solution.
     
    SPIRITS

    Vodka is traditional, but these days Bloody Marys are being crafted with spicy vodkas, botanical-forward gins, whiskey, tequila and even aquavit. Sochu, a neutral grain spirt like vodka, has half the proof of American spirits and is a great solution to keep the crowd sober, longer.
     
    BLOODY MARY MIX

    Everybody has a Bloody Mary mix solution, but could yours be better? For prepared mixes, we like Demetri’s and Master Of Mixes, Freshies, Mixerz and a few others. Look at the ingredients label and avoid anything with corn syrup or other sweetener.

    Our own homemade mix has lots of horseradish, Worstershire sauce and fresh-squeezed lime juice; and for the hot sauce we use smoky chipotle from Cholula or Tabasco.

    You can also add favorite and trending ingredients to a mix. Stonewall Kitchen has Cucumber Dill and Peppadew Sriracha.

     
    GREAT GARNISHES

    We’d rather use the cucumber, dill and peppadew as a garnish.

    The easiest way to make a Bloody Mary stand out with a memorable garnish. You may have seen photos of everything from charcuterie skewers and pepperoni straws to hot wings and an entire slice of pizza (hmmm). You don’t have to go that far, but you still need to do better than the venerable 20th century celery stick. You can use celery, but as of three garnish items.

    Here’s a list of options for your Bloody Mary cart. Use at least two, and preferably three.

    For skewers, get a supply of inexpensive picks like these four-inch bamboo knot picks.
     
    START YOUR GARNISH LIST HERE!

    PROTEINS

  • Bacon strip
  • Cheese cubes (we love blue cheese)
  • Crab claw
  • Ham cubes
  • Salami or sausage slices
  • Shrimp
  • Turkey cubes
  •  

     

    VEGETABLES

  • Asparagus spear, steamed or pickled
  • Beets (baby beets, beet cubes or slices, pickled beets)
  • Celery or fennel stalk (in combination with other garnishes)
  • Cucumber spear or wheel
  • Fresh herbs: basil, cilantro, dill, parsley
  • Grape or cherry tomato
  • Green onion (scallion)
  • Ramps and fiddleheads (spring season)
  • Sugar snap peas
  •  
    CONDIMENTS

  • Cocktail onions
  • Cornichons
  • Olives: try a pick with three different types
  • Pickles: dill spear, gherkin, sweet slices
  • Pickled vegetables: carrots, cherry peppers, dilly beans,
    jalapeños, okra, peppadew (you can stuff it with cheese),
    pepperoncini
  •  

    Aquavit_Bloody-Mary-beets-flavorandthemenu-230

    A Bloody Mary made with Aquavit and Swedish garnishes: beets, dill, cucumber. Photo courtesy Aquavit Restaurant | NYC.

     
    OTHER FLAVORS

  • Citrus: lemon or lime wedge or wheel
  • Seasoned salt rim: cracked pepper and sea salt, McCormick, Morton’s, homemade (try curry and garlic)
  •  
    SKEWER IDEAS

    Here are some of the garnishes we’ve skewered together:

  • Beets, dill, cucumber
  • BLT (see top photo)
  • Cherry tomato, cucumber slice, cherry pepper
  • Cornichon, peppadew, pepperoncini, cocktail onion
  • Cucumber and pickle
  • Grape tomato, olive, cheese cube, cocktail onion
  • Ham, cheese, olive, pickle
  • Olive, pepperoncini, gherkin
  • Olive, cornichon, cocktail onion
  • Red and yellow grape tomatoes, sweet pickle slice
  • Shrimp, sausage cube, cocktail onion, gherkin
  •  
    BLOODY MARY CART TIPS

    Have your Bloody Mary mix pre-mixed with extra in the fridge. Keep it in a bucket of ice on the cart, and have lots of ice for drinks.

    Consider offering two spirits, such as vodka and the lower-proof sochu, or vodka and gin. A Bloody Mary with gin is called a Red Snapper.

    Place all the garnishes in bowls, grouped as we have above.

    It’s a nice idea to rent highball glasses if you don’t have enough. Glass is so much nicer for this concept than plastic party tumblers. BUT check out these reusable plastic highball glasses.

    Make it easy for the bartender and the guest by creating a large sign that lists the garnishes. It makes it quicker for guests to decide what they want from each group.

    Enjoy the party!

      

    Comments

    TIP OF THE DAY: Bake A Special Coffee Cake

    Many of us would love a delicious piece of coffee cake with our morning coffee—or to serve to Dad on Father’s Day.

    If you can find an artisan-baked coffee cake in your area, great. We live in a big city where the rents are so high that the beloved neighborhood mom and pop bakery is largely a thing of the past.

    So the only solution: Order by mail (check out this terrific povitica, an Eastern European coffee cake) or bake your own.

    But first….

    WHAT IS COFFEE CAKE?

    Coffee cake is a yeast-leavened cake that is typically served at breakfast or as a snack with coffee or tea. It is often glazed with a white confectioner’s sugar icing or topped with streusel. The latter is also called crumb cake.

    Coffee cake can contain raisins, nuts, other dried fruits and/or chocolate chunks. Most are flavored with cinnamon. More elaborate recipes incorporate cream cheese, jam or fruit curd.

    According to FoodTimeline.org, food historians generally agree that the tradition of eating sweet cakes with coffee likely originated in northern or central Europe in the 17th century, when coffee was introduced (see the history of coffee).

       

    blueberry-muffin-coffee-cake-thebakerchick-230

    A coffee cake inspired by the blueberry muffin. Photo courtesy The Baker Chick.

     
    These areas already had sweet yeast breads, a natural accompaniment that evolved into “coffee cake” The made with flour, eggs, sugar, yeast, nuts, dried fruit and spices.

    German, Dutch and Scandinavian immigrants brought the recipes with them to America. Over time, coffee cake recipes evolved to contain sugared fruit; cream cheese, yogurt and other creamy fillings; streusel and other toppings.

    See the different types of cake in our Cake Glossary.

     

    cinnamon-roll-cake-thebakerchick-230r

    The “cinnamon roll” coffee cake. Photo courtesy The Baker Chick.

     

    There are many great coffee cake recipes out there. If you don’t have one, ask family and friends if they have a favorite before heading to recipe websites.

    For an inspired coffee cake recipe, we looked to Audra Fullerton, a.k.a The Baker Chick, the writer, recipe developer and photographer for this blog. We’re big fans.

    The “Blueberry Muffin” Coffee Cake

    The first coffee cake from Audra, photo above, is a blueberry muffin recipe baked as a cake, with an extra brown sugar topping. It’s not a yeast cake but is super moist, with plump blueberries in every bite.

    It takes all of 10 minutes to mix, and 40 minutes in the oven. How can you resist?

    Here’s the recipe.

     
    The “Cinnamon Bun” Coffee Cake

    The second recommendation is a jumbo cinnamon roll, the size of a cake.

     

    Instead of rolling and cutting the dough into individual rolls, you cut the dough into strips and attach them one by one until a monster cinnamon roll is achieved.

    It’s more time consuming than the blueberry coffee cake, but isn’t that “wow” factor worth 1 hour and 15 minutes of your time to assemble?

    After that, in just 20 minutes in the oven you have a warm, fragrant, gooey 9-inch “coffee cake.”

    Here’s the recipe.
     
    MORE BREAKFAST CAKE OPTIONS

    Special enough for Father’s Day: this Apple Streusel Bundt Cake.

    Also for your consideration: a Hummingbird Coffee Cake, a Southern tradition.

      

    Comments

    RECIPE: Spiced Stout Waffles For Father’s Day

    Go back a couple of centuries and you’ll find that many people in Europe and America, including children, drank beer for breakfast because local water supplies were frequently contaminated.

    While your municipality takes care that no disease-producing microbes are in your tap water, you can still have beer for breakfast. Put it in your waffles!

    Here’s one of the delicious beer-infused recipes we received from the Craft Brewers Association at CraftBeer.com, contributed by Nicole, author of Dula Notes.

    Nicole uses Bell’s Double Cream Stout, one of her favorite local Michigan beers, to add spice and character to homemade waffles.

    Try it now: It might be just what you’re looking for for Father’s Day.

    And if Dad really likes stout, consider gifting him these stout glasses from Spielgau, or these from Libbey.
     
    RECIPE: WAFFLES WITH STOUT

    Ingredients

  • 4 tablespoons unsalted butter, plus extra for greasing the
    waffle maker
  • 1 cup buttermilk or milk
  • 1 cup stout
  •    

    stout-glass-spielgau-230

    A glass of stout. Photo courtesy Spielgau.

  • 2-1/4 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 4 teaspoon baking powder
  • 1-1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cinnamon
  • 1/8 teaspoon cardamom
  • 2 eggs
  • 1-1/2 teaspoon vanilla
  • Real maple syrup
  •  

    stout-waffles-dulanotes-230

    Mix stout into your waffles. Photo courtesy DulaNotes.com.

     

    Preparation

    1. MELT the butter in a medium pot over low heat. Add the buttermilk and stout, stir and heat until warm. Turn off the heat.

    2. COMBINE the flour, sea salt, baking powder, baking soda, sugar, cinnamon and cardamom in a large bowl. Whisk to blend.

    3. WHISK the eggs in another large bowl until well beaten. Add the vanilla and whisk to combine. Pour about one cup of the warm butter/buttermilk/beer mixture into the eggs and whisk vigorously to combine. Pour the rest of the mixture into the bowl, whisking constantly.

    4. ADD the liquid mixture to the dry mixture and stir with a wooden spoon until the flour disappears, but the batter is still a little lumpy. Take care not overmix, but make sure that the flour is incorporated. Let the batter sit as the waffle iron heats up.

     

    5. SPREAD a thin coat of butter on the preheated waffle iron to prevent the waffles from sticking. Pour the batter into the waffle iron and cook until the waffles are golden brown. Serve immediately with maple syrup.
     
    WHAT’S THE DIFFERENCE BETWEEN MAPLE SYRUP & PANCAKE SYRUP?

    Check it out. And only buy real maple syrup!
     
    TYPES OF BEER

    Check out the difference between stout and other types of beer in our Beer Glossary.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Facebook Auto Publish Powered By : XYZScripts.com