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RECIPES: Top Rum Cocktails For A Party

Daiquiri Cocktail

Dark & Stormy Cocktail

Daiquiri

[1] The Daiquiri, invented by an American engineer in Cuba (photo courtesy TemperedSpirits.com). [2] The Sidecar, made with dark rum (photo courtesy Hyatt Regency| LA). [3] Our favorite rum cocktail is the Banana Daiquiri. Here’s a recipe from CookingWithCurls.com*.

 

August 16th is National Rum Day. This year it’s on a Tuesday, but that’s not stopping us.

We’re having a rum cocktail party the weekend before and the weekend after, to try and compare as many rum drinks as we can.

If you like this idea, here are the top rum cocktails (although there are scores and scores of them).

Since rum is distilled from sugar cane (actually, the molasses left over from refining the cane juice into sugar crystals), it’s not surprising that these are sweet drinks.

All have added sugar and many have variations (e.g. Banana Daiquiri, Pomegranate Mojito).

All have their traditional garnishes, from lime wedges and mint sprigs to a pineapple wedge and gardenia†.

For your consideration, here are recipes for the top rum cocktails (don’t get mad if some links make you sign into the website, to verify that you are 21 or older):

  • Bacardi Cocktail: rum, lime juice, pomegranate grenadine.
  • Bacardi Rum Punch: two rums, grenadine, orange juice, pineapple juice, cranberry juice.
  • Blue Hawaii: rum, vodka, blue curaçao, pineapple juice, sweet and sour mix.
  • Coquito: super creamy with coconut milk, cream of coconut, condensed and evaporated milks.
  • Cuba Libre: rum, Coca-Cola, lime (a.k.a. Rum & Coke).
  • Daiquiri: rum, lime and sugar over ice.
  • Dark ‘N’ Stormy: dark rum and ginger beer.
  • Hot Buttered Rum (Rum Toddy): dark rum, brown sugar, pumpkin pie spices, butter.
  • Hurricane: two rums, orange juice, lime juice, passion fruit syrup, grenadine.
  • Long Island Iced Tea: rum, gin, tequila, vodka, triple sec, Coca-Cola
  • Mai Tai: two types of rum, curaçao, lime juice
  • Mojito: rum, lime, mint, soda water
  • Pina Colada: rum, coconut cream, heavy cream, pineapple juice
  • Planter’s Punch: dark rum, lime juice, pineapple juice, orange juice, grenadine
  • Scorpion: rum, cognac, orange juice, lemon, mint
  • Sidecar: rum, triple sec, lime juice
  • Zombie: two rums, triple sec, orange juice, lime juice, grenadine
  •  
    …not to mention the Bahama Mama, Beach Bum, Brass Monkey, Bushewacker, Flaming Volcano.
     
    We could have a party that just includes rum drinks with evocative names!

    FINAL TIP: Drink responsibly, unless you’re hosting a sleepover party.
     
    __________________
    *Our own recipe per drink: Toss in the blender 1 very ripe banana, 3 tablespoons ounces white rum, 2 tablespoons banana liqueur (it delivers a richer banana flavor), 3 tablespoons fresh lime juice.

     
    †As far as anyone can tell, the Scorpion was first served 1930s at Honolulu bar called The Hut. “Trader Vic” Bergeron (“Trader Vic”) picked up the recipe a decade or so later at his bar in Oakland, tweaked it a bunch and multiplied it by about four, and thus birthed the Scorpion Bowl, a large-format cocktail now served in Tiki bars and seedy Chinese joints around the world.The Scorpion, when served in a bowl large enough to float the flower.

     
      

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    TIP OF THE DAY: Celebrate National Sandwich Month & National Panini Month

    August is National Sandwich Month, time to move beyond your standard choices and try something different.

    Since August is also National Panini Month, we dragged the panini press out of the closet (no room on the counter!) and invited a group of friends to a “Panini Brunch.” They asked what they could bring, and we told them: whatever you want to drink with your panini.
     
    FOR A PANINI BRUNCH

    Starting with ciabatta bread, everyone picks his/her sandwich ingredients from a selection of:

  • Cheeses: brie, cheddar, gruyère
  • Meats: ham, turkey
  • Condiments: fresh basil and dill, cherry preserves, fig jam
  • Fresh herbs: basil, chives, cilantro, dill, parsley
  • Veggies: arugula, avocado, caramelized onions, grilled vegetables, pickled jalapeños, sliced tomatoes
  • Garnishes: olives, cucumber pickles, other pickled vegetables
  •  
    We added a mixed green salad with a Dijon vinaigrette. For dessert: biscotti and Italian dessert wine (look for Moscato d’Asti or Vin Santo).

     
    PANINI HISTORY

    A panini press is an electric sandwich grill consisting of two metal plates hinged together. The hot plates are clamped down on a prepared sandwich, pressing it into a dense sandwich while toasting the outsides of the bread with the signature grill marks and warming the filling (in the case of cheese, melting it).

    Before sandwich grills, toasters or griddles were used to make toasted sandwiches. Thomas Edison invented an early sandwich grill in the 1920s, but it didn’t take off commercially.

    Fast forward: Sandwiches toasted in a panini press became popular in Italian bars and cafés in the 1970s and 1980s. The trend spread internationally, and in another decade, panini presses could be found in appliance departments across the U.S.

    The sandwich grill—the panini press is the Italian version— made it possible to brown two slices of bread at the same time.

    Panino means “little bread” in Italian, and literally refers to a roll (a “little loaf”). Panino imbottito. “stuffed panino,” refers to the sandwich, but the word panino is also often used alone in context to refer to the sandwich.

    In Italian, panino is singular, panini is plural. English speakers adapted the words: panini for singular, panini for plural.
     
    PANINI TIPS

  • The bread is important. It needs to be bread sturdy like ciabatta, yet soft enough to allow grill marks (crisp-crust baguette doesn’t work). Ciabatta isn’t an “accessory” bread: It adds flavor to the sandwich.
  • Reconsider buying standard deli meats and cheeses that are thinly sliced. You need more substantial slices of meat in order to give the best texture to the panini the best texture. Use “dinner slices.”
  • Use other condiments. Save the everyday mustard and mayo for untoasted sandwiches. Consider flavored mayo (jalapeño, wasabi), along with chutney, majo-jam mixtures, honey mustard (make your own by blending Dijon and honey) and preserves.
  •  
    MORE SANDWICH IDEAS

    Don’t want panini? How about:

  • Award-Winning Peanut Butter Sandwich Recipes
  • Gourmet Grilled Cheese Sandwich Recipes
  • Lamb Sandwich Recipe
  • Naan Bread Sandwiches
  •  
    And don’t overlook:

  • The history of sandwiches
  • The different types of sandwiches
  •  

    Turkey Panini

    caramelized-onion-green-tom-panini-RICKS-230

    Grilled Vegetable Panini

    breville-panini-press-SLT-230

    [1] A panino of turkey, cheddar and sliced apple (photo courtesy USApple.org).[2] One of our favorites: turkey, gruyère, caramelized onions and tomato (photo courtesy Rick’s Picks). [3] Grilled veggies (photo courtesy PotsAndPans.com). [4] A panini press (photo courtesy Breville).

     

      

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    OLYMPICS COCKTAIL RECIPE: The Caipirinha

    What’s your weekend cocktail?

    For the next three weeks, when watching the Olympics, it could be the Caipirinha, the national cocktail of Brazil. It’s made with the national’s official spirit, cachaça.

    In the U.S., cachaça is considered “Brazilian rum,” but don’t call it that in front of a Brazilian!

  • Rum is distilled from molasses, the residue that remains after the sugar crystals are extracted from the sugar cane juice.
  • Cachaça is made from fresh cane juice, the purest product of sugar cane.
  • According to Wikipedia, cachaça is the third most consumed spirit in the world, although it doesn’t appear in this analysis from The Economist.
     
    CAIPIRINHA HISTORY

    Although the exact origins of caipirinha are not known, it is said that it began around 1918 in the state of São Paulo as a tonic for the Spanish Flu: cachaca, lime, garlic and honey. It is still used as a palliative for the common cold.

    Along the line, someone replaced the honey and garlic with sugar and ice as a cocktail, and the modern caipirinha was born.

    The name caipirinha is the diminutive of the caipira, Brazilian Portuguese for a peasant. Caipirinha is a “little peasant.”

    According to CaipirinhaRecipes.com, sugarcane plantations and cachaça production were established in rural areas where land and the labor of the caipiras were cheap. The spirit they made was what people drank, and a novelty variation emerged sweeting the spirit sugar and lime.

    When the cocktail traveled to the larger port-town of Santos, it was given the name of “Caipirinha.”
     
    RECIPE: THE CLASSIC CAIPIRINHA

    The traditional drink is made in an Old Fashioned glass. Many varieties have proliferated in recent years, from expected fruit versions like berries or pineapple, and sophisticated flavor combinations like rose and pink pepper.
     

    Ingredients Per Drink

  • 1 lime, cut into eight wedges
  • 2 teaspoons superfine sugar or 1 tablespoon simple syrup
  • 1½ ounces cachaça
  • Crushed ice
  • Optional garnish: lime wheel, mint sprig, sugar cane stick
  •  

    Caipirinha Cocktail

    Cacacha

    [1] The national cocktail of Brazil: the Caipirinha (photo courtesy JamieOliver.com). [2] A leading brand of cachaça, Leblon is named after the most affluent neighborhood in Rio.

     
    Preparation

    1. MUDDLE the lime and sugar into glass; then add ice to the top of the glass.

    2. ADD the cachaça, stir, garnish and serve.
     
    MORE CACHACA RECIPES

  • Read more about the History of Cachaça
  • Try some of The Nibble’s Cachaça-Based Cocktail Recipes
  •  
    THE OLD-FASHIONED GLASS

    The Old Fashioned glass, also called lowball glass, or rocks glass, is a short tumbler used for serving an alcoholic beverage with ice cubes (“on the rocks”). It gets its name from the Old Fashioned cocktail, invented in the 1860s in New York City.

    Old Fashioned glasses are made with a wide brim and a thick base for muddling (source).

    Bottoms up!

      

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    TIP OF THE DAY: Build-Your-Own No-Cook Summer Dessert Bowl

    Easy Ricotta Summer Dessert

    Sheep's Milk Ricotta

    Wasa Sesame Sea Salt Thins

    Wasa Thins

    [1] Lay out the ingredients for the easiest DIY dessert. [2] Ricotta salata, made in a mold, is salted. It’s better for a DIY with savory toppings (photos courtesy Good Eggs). [3] and [4] Crunchy Wasa Thins in Sesame & Sea Salt, also available in Sea Salt & Rosemary (photos courtesy Wasa).

     

    You may know ricotta from cannoli and cheesecake. They’re delicious desserts, but require some preparation.

    For summer, there’s another option: The 5 Minute Ricotta Dessert Bowl, as created by Good Eggs, a top-quality online grocer in San Francisco.

    Yes, in just five minutes you can set ingredients on the table, DIY-style, and everyone can have fun (and good nutrition!) customizing their bowls.

  • In addition to dessert, you can set out the spread for breakfast, light lunch or a sophisticated snack.
  • You can make a savory version, for breakfast, light lunch, snack or a first course at dinner.
  •  
    RECIPE: DIY RICOTTA BOWLS

    Ricotta is actually not a cheese but a by-product of cheese-making which uses the whey drained from other cheeses. Whey is the watery part of milk that remains after the formation of the curds. In fact, the name means “re-cooked.” Here’s more ricotta information.

    You can even make your own ricotta at home. Here’a a recipe from Williams-Sonoma.

    Turn it into a build-your-own dessert—no cooking, no heat, cool comfort food.

    Ingredients For 4-6 Servings

  • Ricotta (the best you can find, 4 ounces per person)
  • Berries or other fruits
  • Nuts and seeds of choice; granola
  • Sweetness: agave or honey for drizzling
  • Optional: crème fraîche, yogurt, sour cream; for dessert, mascarpone
  • Bonus: chocolate chips, candied orange peel, dried fruit (cherries, cranberries, raisins)
  • Crackers: flatbread (we used the new Sesame Sea Salt Thins from WASA), or other cracker of choice.
  •  
    Savory Ingredient Options

    Use the same nuts/seeds, yogurt/sour cream and crackers, plus:

  • Ricotta and/or ricotta salata (photo #2)
  • Carrots, celery, cherry tomatoes, green onions, radishes and/or other vegetables of choice, sliced
  • Fresh herbs (basil, cilantro, dill, parsley)
  • Hot sauce
  • Shichimi togarashi or other spice blend
  • More: capers, sliced olives, roasted red peppers, etc.
  •  
    HAVE A RICOTTA TASTING

    Set out different brands, from big commercial brands or the store brand, to freshly-made ricotta from the cheese department.

    Taste each type plain: just a spoonful.

     
    Sheep’s Milk Ricotta

    Good Eggs uses Bellwether Farms Sheep’s Milk Ricotta in this recipe. In Italy, Sheep’s milk ricotta is preferred over any other for its delicate flavor and texture. If you can find it, grab it.
     
    MORE WAYS TO USE RICOTTA

    Use it both sweet and savory dishes, including stuffed pasta (lasagna, manicotti, ravioli, shells, etc.).

  • Ricotta For Breakfast
  • Ricotta For Lunch, Dinner & Dessert
  •   

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    RECIPE: Best Chocolate Chip Cookie Recipe?

    Chocolate Chip Cookies

    Violet Bakery Cookbook

    [1] The best cookies use jumbo chunks of top-quality chocolate (photo courtesy Good Eggs | San Francisco). [2] Here’s the cookbook
    (photo courtesy Ten Speed Press).

     

    May 15th is National Chocolate Chip Cookie Day…and so is August 4th.

    It may be that one is simply Chocolate Chip Day, and the other Chocolate Chip Cookie Day. Emails for clarification have not been answered.

    But who would complain about a second Chocolate Chip Cookie Day?
     
    WHAT IS “THE BEST?”

    In subjective areas (as opposed to who crossed the finish line first), “the best” is in the eye of the beholder…or more accurately, on the palate.

    You know what you like. If you’re still searching for CCC* perfection, consider this recipe. The only challenge: finding room in the freezer for the cookie sheet!

    RECIPE: VIOLET BAKERY CHOCOLATE CHIP COOKIES

    Ingredients For 16 Large Cookies

  • 1 cup plus 1 tablespoon unsalted butter, softened
  • 1 cup plus 2 tablespoons light brown sugar
  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 3 egg yolks
  • 2-1/3 cups all-purpose flour
  • 1-1/4 teaspoon kosher salt
  • 1-1/2 cups dark chocolate chips†
  • Parchment paper
  • __________________
    *Chocolate Chip Cookie!

    †We use Callebaut or Trader Joe’s chocolate chunks.
     
    Preparation

    1. LINE a small baking sheet or pan—one that will fit inside your freezer—with parchment paper.

    2. BEAT the butter and sugars in the bowl of a stand mixer until combined but not too creamy. You are not aiming for light and fluffy; that would make the cookies too cakey. Add the vanilla and the egg yolks and mix well.

     
    3. COMBINE the flour, salt and baking soda in another bowl and whisk together well. Add to the butter and egg mixture along with the chocolate; mix until combined.

    4. SCOOP individual portions of cookie dough onto the lined baking sheet or pan; or use spoons to pat each portion into a little ball. Cover with plastic wrap and freeze for at least 1 hour, or up to a month. You can bake them right away, but the cookies will be slightly flatter and less even. When ready to bake…

    5. PREHEAT the oven to 355°F. Line a large baking sheet with parchment paper and arrange the cookies evenly on the pan, leaving enough space between each one so they have room to expand during baking: They will almost double in size! Rest the frozen dough on the counter for 5 to 10 minutes before placing in the oven.

    6. BAKE for 18 minutes, until the center of each cookie is slightly soft and under-baked, but the edges are crispy and golden. Remove from the oven and allow to cool on the tray for 10 minutes before serving. These cookies will keep for up to 5 days in an airtight container.

    TIP: If your cookies aren’t as crisp the nest day, place them on a piece of parchment on a cookie sheet and warm them in the oven. The heat will drive out the extra moisture, making them crisp again.
     
    THE VIOLET BAKERY COOKBOOK

    While the chocolate chip cookie was born in the U.S.A., this recipe comes from London’s popular Violet Bakery. Alice Waters calls it “a little corner of Northern California in east London.”

    Get your copy at Amazon.com.

     
      

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    FOOD FUN: Chocolate Chip Skillet Cookie Recipe

    Chocolate Chip Skillet Cookie

    Chocolate Chip Skillet Cookie

    [1] The skillet cookie made by Michelle of HummingbirdHigh.com. [2] Lindsay of PinchOfYum.com adds a layer of caramel and a sprinkle of sea salt to her recipe.

     

    August 4th is National Chocolate Chip Cookie Day—and just this week, we found this fun chocolate chip cookie recipe in Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All, by Cook’s Country.

    Beyond eggs, steak, cornbread and other popular skillet dishes, you can make skillet apple pie, cinnamon swirl bread, even pizza.

    But today, it’s all about the cookie. The recipe was baked in a 12″ diameter skillet, if yours is 10 inches, you’ll get a taller cookie (increase the baking time another 5 to 10 minutes).

    You can make it your own, with a mix of dark, milk and white chocolate chips; next time we might toss in some dried cherries. We substituted pecans for the hazelnuts.
     
    RECIPE: SKILLET CHOCOLATE CHIP COOKIE

    Ingredients For A 12-Inch Cookie

  • 3/4 cup (5.25 ounces) dark brown sugar, tightly packed
  • 1/2 cup (3.5 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1-3/4 cups (8.75 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • Optional: 3/4 cup (4 ounces) whole raw hazelnuts
  •  
    Preparation

    1. ADJUST an oven rack to the upper-middle position and preheat the oven to 375°F. Melt 9 tablespoons butter in a 12-inch cast-iron skillet over medium heat.

    Continue to cook, stirring constantly, until butter is dark golden brown, has a nutty aroma, and the bubbling has subsided some, about 5 minutes.

    Transfer to a large bowl and stir in the remaining 3 tablespoons until completely melted.

     

    2. WHISK the dark brown sugar, granulated sugar, vanilla extract and salt into the melted butter until the mixture is smooth. Whisk in the egg and the egg yolk until smooth, about 3 seconds.

    Let the mixture sit for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times, until the mixture is thick, smooth, and shiny.

    3. WHISK the flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined, about 1 minute. Stir in the chocolate chips and optional nuts, making sure no flour pockets remain.

    4. WIPE the skillet clean with paper towels. Transfer the cookie dough to the empty, cleaned skillet and press it into an even layer with a spatula.

    Transfer the skillet to the preheated oven and bake until cookie is golden brown and edges are set, about 20 minutes.

    5. USE potholders to transfer the skillet to a wire rack; let cookie cool for 30 minutes. Slice the cookie into wedges or diagonals and serve.

     

    Cook It In Cast Iron Cookbook

    what you can cook in a cast iron skillet (photo courtesy Cook’s Country). You can purchase the book online.

     
    THE HISTORY OF THE CHOCOLATE CHIP COOKIE

    It was an accident. Here’s the scoop.

      

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    TIP OF THE DAY: Feijoada For The Olympics

    Feijoada Recipe

    Feijoada Light

    [1] Feijoada at Sushi Samba, a Brazilian-Japanese restaurant with locations in New York City, Florida, Las Vegas and London. [2] A lighter version of feijoada from SimplyRecipes.com.

     

    To get into the grove of the Rio Olympics, we turn to Brazilian fare, beginning with its national dish, feijoada (fay-ZHWA-dah).

    A hearty, smoky stew of beans and salted, smoked and fresh meats, it is served with white rice and sautéed collard greens are served, along with a set of garnishes that including orange slices and farofa, a toasted cassava flour mixture (think of cornmeal made from cassava and see photo #5 below).

    It’s a one-bowl dish of comfort food, and is the traditionally Sunday dinner in Brazil (as roast beef and Yorkshire pudding is in England).
     
    WHAT IS A NATIONAL FOOD

    A national food is a popular dish made from local ingredients prepared in a particular way. It’s part of the country’s sense of identity, like Austria’s wiener schnitzel and Hungary’s goulash, Korea’s bulgogi (hibachi-grilled beef wrapped in lettuce leaves) and the U.K.’s roast beef with yorkshire pudding.

    According to Wikipedia, during the age of European empire-building, nations would develop an entire national cuisine to distinguish themselves from their rivals.

    The U.S. has no declared national food; nor do countries such as India. There are too many diverse ethnic groups with specialized cuisines to choose a single national dish.

    In Latin America, however, dishes may be designated as a “plato nacional” (national dish).

     
    In addition to feijoada, examples include:

  • Argentina’s locro, a hearty stew of beef or pork or tripe and red chorizo, corn and other vegetables.
  • Colombian’s ajiaco, a soup that includes chicken, three varieties of potatoes and a local herb, guanaco.
  • Dominican Republic’s and Panama’s sancocho, a heavy soup/light stew.
  • Peru’s ceviche, made from any combination of fresh seafood and a variety of marinades (here’s a recipe template).
  •  
    Whatever the national dish, there are as many versions as there are cooks.

    Feijoada, for example, can be spicy for mild, eaten with a spoon or so thick, you can eat it with a fork.

     

    RECIPE: FEIJOADA, BLACK BEAN STEW

    This recipe was developed for American cooks buy Hank Shaw of SimplyRecipes.com.

    (It’s hard to find fresh pig ears, tails and preserved malagueta chiles in many American supermarkets, but if you want a truly authentic recipe, here it is from the Centro Cultural Brasil USA. Not to mention, the traditional recipe is a two-day preparation.)

    You can make it for own; for example, top the greens with bacon, or lighten the meats and smokiness by substituting chicken sausage and/or thighs.

    Pair it with iced tea, beer, red wine, or red sangria.

    Ingredients

  • 1 pound dry black beans
  • Boiling water to cover
  • 4 tablespoons olive oil
  • 1 pound pork shoulder, cut into chunks
  • 2 large onions, sliced
  • 1 head of garlic, peeled and chopped
  • 1 pound carne seca (dried beef) or corned beef, cut into chunks
  • 1/2 pound fresh chorizo or Italian sausage
  • 1 pound kielbasa, linguica or other smoked sausage
  • 1 smoked ham hock or shank
  • 3-4 bay leaves
  • Water to cover
  • 1 can (14.5 ounces) crushed tomatoes
  • Salt
  •  
    Sides & Condiments

  • White rice
  • Collards, kale or other greens, sautéed with onions and garlic
  • Orange slices
  • Farofa
  • Pork rinds
  • Fresh parsley and/or green onions
  • Hot sauce
  •  

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Feijoada cookdiary.net 230

    Feijoada Garnishes

    Farofa With Raisins

    [3] Feijoada is served family-style, scooped from a pot with passed garnishes (photo courtesy CookDiary.net). [4] Feijoada and its traditional accompaniments (photo courtesy Centro Cultural Brasil USA). [5] Farofa, a dish of toasted cassava flour, can be layered with ingredients from herbs and olives to peas and raisins. In feijoada, however, it is served plain (photo courtesy Blog Da Mimis).

     
    Preparation

    1. COVER the beans with boiling water and set aside.

    2. HEAT the olive oil in a large pot over medium-high heat and brown the pork shoulder. When browned, remove the meat from the pot and set aside.

    3. PLACE the onions in the pot and brown, stirring occasionally. Be sure to scrape up the fond (the tasty browned bits on the bottom). Sprinkle with a bit of salt and add the garlic. Stir to combine and sauté for two minutes more.

    4. RETURN the pork shoulder to the pot, along with the other meats, bay leaves and enough water to cover. Bring to a simmer and cook for 1 hour.

    5. DRAIN the beans and add them to the stew pot. Simmer covered, until the beans are tender, about 90 minutes.

    6. ADD the tomatoes, stir well and taste. Add salt as desired. Simmer uncovered, until the ham begins to fall off the hock, 2-3 hours.

    7. SERVE with sides and condiments.

      

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    RECIPE: 12+ Different Types Of Ice Cream Sandwiches

    Cookie Dough Ice Cream Sandwich

    Ice Cream Sandwich Sundae

    Donut Ice Cream Sandwiches

    Palmier Ice Cream Sandwich

    Cookie Dough ice cream sandwiches. Be still our foolish hearts (photo courtesy McCormick). [2] An ice cream sandwich sundae (photo courtesy Tony Roma’s). [3] Ice cream sandwich on a donut (photo courtesy Elegant Affairs Caterers). [4] Ice cream sandwich on French palmier cookies (photo courtesy Sugar Bowl Bakery).

     

    Time to celebrate: August 2nd is National Ice Cream Sandwich Day.

    ICE CREAM SANDWICH HISTORY

    According to an article in the July 1900 issue of The New York Herald Tribune, the ice cream sandwich was created in 1899 by a pushcart peddler in the Bowery area of the Lower East Side.

    The first ice cream sandwiches were a slice of vanilla ice cream pressed between two thin graham wafers. The slice was cut from a larger slab.

    In July 1900, The New York Tribune published an article about the pushcart vendor who was selling the sandwiches.

  • The vendor was so busy pressing the sandwiches into a tin mold (to order) that he didn’t have time to make change. Customers had to pay the exact price, one cent.
  • Shortly thereafter, the treats made it to pushcarts on the beach at Atlantic City.
  •  
    MODERN ICE CREAM SANDWICHES

    The modern version with the rectangular chocolate wafers was created in 1945 by Jerry Newberg, an ice cream vendor at Forbes Field in Pittsburgh; although Wikipedia gives credit to partners Jack Delaney, Tim Jones, John Defilippis and Sam West whom it says originally created and patented the chocolate wafer sandwich in 1963. The thin wafers gain moisture in the freezer, which gives them a cake-like quality.

    The next step, the Chipwich, was ice cream sandwiched between chocolate chip cookies. It was created in 1981 by Richard LaMotta of New York City and sold from a pushcart like the Bowery originals (the brand was subsequently bought by Dreyer’s, and is now owned by Retrobrands USA).

    Today the ice cream sandwich is enjoyed worldwide, in forms that include the Vietnamese bánh mì kep kem, a baguette stuffed with scoops of ice cream topped with crushed peanuts, instead of conventional sandwich fixings; to Iranian “bread ice cream” which sandwiches rose water, saffron, or vanilla ice cream between thin, round, crunchy wafers.

    In Scotland, vanilla ice cream sandwiched is between one wafer and one block of chocolate-covered nougat (a “single nougat”) or between two blocks of nougat (a “double nougat”).

    We’ve seen macaron ice cream sandwiches and churro ice cream sandwiches. What would you like for your perfect ice cream sandwich?
     
    MODERN ICE CREAM SANDWICH RECIPES

    Since the Chipwich, making ice cream sandwiches other cookies and bars (blondies, brownies, oatmeal, etc.) have come to the fore. But creativity doesn’t stop there. Here are other delicious variations of ice cream sandwich:

  • Blueberry Ice Cream Sandwiches On Blueberry Pound Cake
  • Brioche Or King’s Hawaiian Ice Cream Sandwiches
  • Brownie Ice Cream Sandwiches
  • Cookie Dough Ice Cream Sandwich
  • Crunchy Strawberry Ice Cream Sandwiches
  • Donut, Rice Krispie Treat & Waffle Ice Cream Sandwiches
  • Frozen Cheesecake “Ice Cream” Sandwiches
  • Granola Ice Cream Sandwiches
  • Ice Cream Sandwich Sundaes
  • Popcorn Ball Ice Cream Sandwiches
  • Strawberry Shortcake Ice Cream Sandwiches
  •  

    We celebrated today with ice cream sandwiches on black and white cookies!
     
      

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    TIP OF THE DAY: How To Remove Food Stains On Teeth, Hands & Fabric

    If you’ve ever drunk more than a few glasses of red wine; eaten lots of beets, berries or carrot purée; you know that food can stain teeth, as well as the hands used to prepare it and the clothes worn to make or eat it.

    Even white wine can stain: It has both acid and some tannins that make teeth susceptible to pigments in other foods.

    According to Web MD, tooth stains are caused by:

  • Acids, which make tooth enamel softer and rougher, so it’s easier for stains to set in.
  • Chromogens, compounds with strong pigments that cling to tooth enamel.
  • Tannins, plant-based compounds that make it easier for stains to stick to teeth.
  •  
    Red wine is a triple threat, with all three.

    Tea stains teeth more than coffee: In addition to the acid they both share, tea also contains tannins.

    Fortunately, there are remedies.
     
    TO REMOVE FOOD STAINS ON TEETH

  • Brush right away; use a paste with a bit of whitening agent. Keep a toothbrush at work.
  • Swish water around in your mouth if you can’t brush. It’s not as effective as brushing, but better than nothing.
  • Use a straw. The liquids are sucked to the roof of your mouth, so bypass your front teeth.
  • Get your teeth cleaned professionally. A professional cleaning and polishing helps to smooth the fine cracks in tooth enamel where color gets trapped. Regular polishing also helps to reduce the amount of staining.
  •  

    Baby Beets

    Orange Beets

    Except for the uncommon white beets, beets stain (photo #1 courtesy Burpee, photo #2 courtesy Good Eggs | SF).

     
    TO REMOVE STAINS ON HANDS

  • Use a salt or sugar scrub. Some people buy them for skin exfoliation, but you can sprinkle coarse salt or sugar on wet hands and rub to exfoliate. You can also use olive oil instead of water. After rubbing, rinse off the scrub off and wash your hands with liquid dish soap. Rinse and repeat as necessary.
  • Clean fingernails with baking soda. Make a rub by adding some lemon juice to the baking soda. Scrub with a nail brush.
  • Prevent them in the first place. Get a box of plastic food-prep gloves for a song: 500 gloves for $9.
  •  
    TO REMOVE STAINS ON FABRIC

  • Immediately blot, not rub, with a paper towel. Then use a laundry pre-stain stick or liquid detergent. Wash ASAP in cold water (the sink is fine).
  • Soak in cold water with chlorine or oxygen bleach if the stain persists.
  • Launder in cold water if needed.
  • Use a fabric-appropriate bleach: Chlorine bleach is preferable if it is safe for the fabric.

  • Get an adult bib from Dress Tiez. We have two and love them: They’re waterproof and easy to clean.
  •  
    MORE HELP

  • For red wine and other stains, we’ve had great success with Wine Away spray. It aso removes coffee, blood, ink, fruit punch, sauces, red medicine stains, even pet stains. Try it on anything.
  • There’s also a pocket size for dining out.
  •   

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    RECIPE: Chocolate Raspberry Cream Pie

    Raspberry Pie

    Raspberry Tart

    Linzertorte

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/raspberry chocolate cream pie driscolls 230

    Fresh Raspberries In Box

    [1] Raspberry pie with a flower crust from Driscoll’s. Chocolate cream pie topped with raspberry cream (photo courtesy Driscoll’s). [2] A raspberry tart from LottieAndDoof.com with a coconut crust. Here’s the recipe. [3] A Linzertort is a shortbread crust filled with raspberry preserves (photo courtesy MackenzieLtd.com). [4] Chocolate cream pie with a raspberry cream top (recipe below, photo courtesy Driscoll’s). [5] This is the right month to find well-priced raspberries (photo courtesy MorgueFile).

     

    August 1st is National Raspberry Cream Pie Day, completing a sweet trifecta that also includes National Cheesecake Day (July 30th) and National Raspberry Cake Day (July 31st).

    For a previous year’s Raspberry Cream Pie celebration, we published a classic French raspberry tart (see Pie Vs. Tart, below): a shortbread crust filled with creme patisserie and topped with raspberries. Here’s the recipe.

  • Those who have a bargain source of fresh raspberries can make a raspberry pie or a raspberry-apple pie.
  • It’s easy to make a raspberry ice cream pie with a pre-bought crust (try a chocolate cookie crust), raspberry ice cream (if you can find it) or vanilla ice cream, softened and blended with fresh raspberries and/or raspberry preserves.
  • Make Linzertorte, an Austrian favorite that requires only that you make the crust and add raspberry preserves (here’s a recipe).
  • How about a Raspberry Mousse Pie?
  • Or, make a deconstructed raspberry pie: Layer crushed graham cracker or shortbread cookie crumbs, ice cream or whipped cream, and fresh raspberries. Use a parfait glass, sundae dish or other dish (we used our glass coffee mugs).
  •  
    RECIPE: CHOCOLATE RASPBERRY CREAM PIE

    This recipe one-ups a simple raspberry cream pie: It’s a chocolate cream pie topped with raspberry cream (fourth photo).

    Prep time is 25 minutes plus chilling.

    Ingredients For The Crust

  • 1-1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
  •  
    For The Raspberry Purée

  • 1 package (6 ounces or 1-1/3 cups) raspberries
  • 3 tablespoons sugar
  •  
    For The Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  •  
    Preparation

    1. MAKE the crust. Preheat the oven to 350°F. Place the crumbs and sugar in a medium bowl and stir in the butter until evenly blended. Press the crumb mixture firmly on the bottom and up the sides of a 9-1/2-inch pie plate. Bake for 10 minutes. Cool.

    2. MAKE the filling. Whisk together 1/2 cup milk and the cornstarch. Set aside.

    3. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir the cornstarch mixture then add to the milk mixture in saucepan and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from the heat.

    4. MELT the chocolate and stir it into the melted chocolate and vanilla.

    5. SPOON the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming (personally, we like the skin!). Chill at least 4 hours or overnight.

    6. MAKE the raspberry purée. Purée 1/2 package of raspberries in the food processor fitted with metal blade (the other half is used for garnish). Strain through a fine mesh strainer. Discard the seeds. Stir the sugar into the purée until dissolved.

    7. BEAT the heavy cream and sugar until stiff peaks just form. Stir in the vanilla. Spread the whipped cream topping on chilled pie. With a small spoon (an espresso spoon is great) drop small amounts of raspberry purée onto the whipped cream. Use a toothpick or sharp knife to swirl the purée into the whipped cream (see the 4th photo). Garnish with the remaining raspberries.

     
    CREAM PIE VS. CREAM PIE

    What’s the difference between cream and creme? Just the spelling.

    Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adopted to make a dish sound more special.

    But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème or Crème Brûlée, stick to cream.
     
    PIE VS. TART

    We made a raspberry cream tart instead of a pie? What’s the difference between a pie and a tart? It’s interesting enough that we created an article about it. Check it out!

    For a quick visual, compare the first two photos at the top of the page.

     
      

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