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TIP OF THE DAY: Pumpkin Pecan Coffee Cake

In just 15 minutes, you can whip up the batter for Pumpkin Pecan Coffee Cake.

Then, stick it in the fridge, and when you’re preparing for breakfast or brunch this weekend, preheat the oven and take the cake out of the fridge. It will bake in 35 minutes, capping off your repast with warm, fragrant coffee cake.

This recipe, from Go Bold With Butter, is one of those recipes that takes little time to mix.

The quintessential coffee cake is a crumb cake: a yeast cake with a streusel (crumb) topping. This recipe is quicker to make: hold the yeast and the rising time, add the pumpkin and pecans.


Ingredients For A 9-Inch Cake
For The Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
    For The Crumb Topping (Streusel)

  • 3 tablespoons butter, melted and cooled
  • 1/2 cup light or dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon

    1. PREHEAT the oven to 350°F. Butter 9-inch spring form pan with butter and dust with flour.

    2. COMBINE the flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In separate bowl whisk together milk, egg, pumpkin purée and vanilla extract.

    3. BEAT the butter and brown sugar on high speed in the bowl of stand mixer fitted with paddle attachment until light and creamy. Alternatively, use a hand mixer and a large bowl; beat about 3 minutes. Add the flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture. Mix only until just combined. Stir in the pecans.


    Pumpkin Pecan Coffee Cake Recipe

    Streusel Top Muffin

    Coffee Cake Streusel

    [1] Pumpkin Pecan Coffee Cake with a crumb (streusel) topping (photo courtesy Go Bold With Butter). [2] Streusel can be light and airy, as on this crumb-top muffin (photo courtesy Folger’s). [3] By adding more butter, the streusel becomes denser. It’s a personal choice (photo courtesy Bella Baker).


    4. USING a fork, combine the butter, brown sugar, flour and cinnamon in small bowl. Use your hands to press the mixture into large crumbs (streusel). Spread the cake batter into theprepared pan and cover with crumb topping.

    5. BAKE until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool in the pan for 10 minutes, then remove the pan sides and cool completely. Store the cake at room temperature for up to 3 days; or freeze leftovers.

    Long popular as the topping on Streuselkuchen (streusel cake), Germany’s crumb-topped yeast cake, streusel (pronounced SHTROY-zul) is a topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats.

    The word derives from the German “streuen” (SHTROY-en), meaning to sprinkle or scatter.

    The crumb cake is believed to have originated in Silesia, once part of Germany but today in western Poland (if you’ve read James Michener’s historical novel, Poland, you know the borders changed regularly).

    The original Streuselkuchen was very flat, with crumbs equal to the height of the cake (think one inch of cake topped with one inch of crumbs). To some streusel lovers, that’s perfection!

    The original recipe engendered variations with layers or ribbons of tart fruits (apples, gooseberries, sour cherries, rhubarb) and poppy seeds. Some versions even included pastry cream.

    Another popular coffee cake, also a yeast cake (but without crumbs), is glazed with sugar syrup, can be strewn with raisins and nuts and drizzled with royal icing. In our youth, when German emigré bakers plied their craft in New York City and elsewhere, it was as popular as crumb cake (and neater to eat, too).



    TIP OF THE DAY: Scream Cheese, Special Cheeses For Halloween

    Basiron Red Gouda

    Cahill's Porter Cheddar

    English Cheddar With Harissa

    Mimolette Cheese

    Halloween Cheese

    [1] Basiron Pesto Rosso, a red Gouda. [2] Cahill’s Irish Cheddar, marbled with porter. [3] English Cheddar with spicy harissa. [4] Mimolette, perhaps the spookiest-looking cheese. [5] A limited fall edition version of Weybridge from Vermont (all photos are the copyright of their respective owners).


    Can cheeses be spooky? You bet!

    These cheeses and others can create as perfect Halloween cheese plate. They also double as “harvest moon” cheeses for Thanksgiving.

    They represent England, France, Holland, Ireland, and the U.S. They’re all delicious and worth seeking out. If you can’t find them locally, we’ve provided e-tail links.

    Basiron Pesto Rosso

    This Dutch Gouda (photo #1), also called Red Gouda, gets its bright color and flavor from an infusion of tomato pesto. Each creamy bite has a hit of ripe tomato and Italian herbs.

    It’s what we call “fusion cheese”: a traditional cheese from one country flavored with herbs and spices from another culture.

    Find it at
    Cahill’s Farm Flavored Irish Cheddar

    Made near Limerick and dating to 1759, the brown mosaic pattern is made with Guinness (photo #2). There’s also a fall-appropriate version colored red with wine, and an all-yellow version made with Irish whiskey (save the latter for St. Patrick’s Day).

    Find it at
    English Cheddar With Harissa

    Another “cultural fusion cheese,” this tangy English Cheddar (photo #3) gets an infusion of harissa, a Moroccan spice blend that consists of chiles, coriander, cumin, garlic and smoked paprika (each producer has a proprietary blend, which can include other ingredients).

    Find it at

    Perhaps the creepiest of all (photo #4), Mimolette’s rind looks like the craters of the moon. Cut it open and surprise: There’s a blazing orange interior that also looks scary.

    This semi-sharp cow’s milk cheese is produced in the area around Lille in Alsace, France. Try it with an Alsatian Riesling!

    Find it at

    Weybridge Limited Edition

    This “surprise!” cheese from the Scholten Family Farm in Vermont has a ghostly white bloomy rind, that reveals a tangy orange paste (the industry term for the interior of a cheese). An organic cheese, limited edition version has a dusting of vegetable ash on the rind for some extra spookiness.

    The limited edition cheese, a fall version of the regular Weybridge, sells out quickly. Reserve yours at Jasper Hill Farm.

    It’s annatto, a natural dye derived from achiote seeds. It’s the same natural color that differentiates yellow cheddar from white cheddar.

    In large amounts annatto provides a slightly spicy flavor, but here in smaller touches it delivers only the color.

  • Ash-covered goat cheese. While originally used to protect delicate goat cheeses during travel, vegetable ash continues to be popular for eye appeal on a fresh goat cheese log, or as a dramatic interior stripe in Humboldt Fog or Morbid. It imports no flavor, but does help with the ripening process in cheeses such as Bonne Bouche from Vermont Creamery and Selles sur Cher from the Loire.
  • Extra Triple Aged Gouda, a sturdy paste and harvest gold color.
  • Huntsman Cheese, from the U.K., a layered cheese of orange-hued Double Gloucester and veined white Stilton.
  • Pecorino With Chile Flakes. This aged Italian cheese has flecks hot chile flakes. Find it at
  • Saxonshire Cheese. This five-layer British cheese has a dramatic appearance: Each of the layers is a different shade of yellow or orange. The layers are Caerphilly, Cheddar, Cheshire, Double Gloucester and Leicester—all classics.


    Along with bread, crackers, fruits and nuts, serve a choice of condiments. Use ramekins for neatness. No ramekins? See what you do have, such as espresso cups and espresso spoons.

  • Chutney: apple, cranberry, pear, quince
  • Corn relish
  • Fall fruit jams: concord grape, fig, spiced fruits
  • Fruit butters: apple, pumpkin
  • Mustard: grainy mustard, horseradish mustard, walnut mustard, and the
  • Savory-sweet jellies: garlic, horseradish, onion
  • Spicy honey: buy it or add chili flakes to plain honey
    Look for an artisan semolina loaf if you want to add some seasonal color to the bread.

    The great French mustard house produces a standard line plus seasonal flavors: so good, we eat them from the jar on a spoon!

    Fall flavors include:

  • Black Olive & White Wine Mustard
  • Black Truffle & Chablis Mustard
  • Black Truffle, Cep & Chablis Mustard (limited edition)
  • Fig, Coriander & White Wine Mustard
  • Hazelnut, Black Chanterelle Mushrooms & White Wine Mustard
    We love to give these gourmet mustards as house gifts and stocking stuffers for our foodie friends. Find them online at


    Maille Hazelnut Chanterelle Mustard

    Maille Black Truffle Mustard

    [6] Maille Hazelnut, Black Chanterelle Mushrooms & White Wine Mustard. [7] Maille Black Truffle, Cep & Chablis Mustard, a limited edition for fall (photos courtesy Maille USA).




    TIP OF THE DAY: Beautiful Squash For Beautiful Recipes

    Stuffed Acorn Squash

    Stuffed Acorn Squash

    Acorn Squash Rings

    Kabocha Squash Bowl

    Butternut Squash

    [1] A conventional stuffed squash recipe: half a squash, stuffed to the brim. [2] Adding a rim of vegetables (photos #1 and #2 courtesy Chef Eric Levine). [3] Don’t want to serve large portions? Cut the squash into rings with this recipe from [4] Turn the entire kabocha squash into a filled “squash bowl.” Here’s the recipe from Sunset magazine. [5] Butternut squash (photo courtesy


    Certainly, a half of baked squash is attractive, not to mention delicious and good for you.

    But you can elevate baked squash to a work of art.

    The standard winter squashes in supermarkets are the acorn and the butternut. They have similar flavor, but the acorn is round while the butternut is boat-shaped.

    While the butternut can be cut into rings or halved into a “boat,” the round, ridged squash have a natural beauty benefit.

    Numerous types of winter squash are available in the U.S., in natural food stores and at farmers markets. But some species are particularly beautiful: acorn, blue hubbard, carnival, kabocha (buttercup), lumina (white with white flesh), pattypan, sweet dumpling and others (see more types of squash).

    Combine your palate and your personality into your stuffing.

  • Fruits: apples, dried fruits (apricots, cherries, cranberries, raisins), pears, pomegranate arils, quince
  • Grains: barley, breadcrumbs, croutons, quinoa, rice and wild rice, etc.
  • Herbs: parsley, rosemary, sage, tarragon, thyme
  • Nuts: halved, sliced or chopped as garnish
  • Proteins: bacon, mozzarella, tofu
  • Seasonings: cayenne, chipotle, coriander, cumin, flavored salt, nutmeg, pepper, ras-el-hanout, smoked paprika, zatar
  • Vegetables: brussels sprouts, celery, carrots and other root vegetables, mushrooms
  • Binders: broth, butter, nut oil, olive oil
  • Garnishes: dried cranberries, fresh herbs, shredded cheese (cheddar, gruyère, parmesan)
    Here’s a basic recipe that you can customize as you like.

    Squash is indigenous to Central and South America. It was introduced to the Spanish conquistadors in Mexico, spread via indigenous migration throughout North America, and was introduced by Native American populations to the English setters in Virginia and Massachusetts.

    Squash was easy to grow and hardy enough to store for months, providing a nutritious dietary staple throughout the winter (hence the name, winter squash). While there are many heirloom varieties, today the most commonly found in supermarkets are acorn and butternut squashes.
    Acorn Squash Vs. Butternut Squash

    Acorn squash (Curcubita pepo, var. turbinata) is so called because its shape resembles an acorn. The most common variety is dark green in color, often with a splotch of orange on the side or top.

    Some varieties are variegated (multi-color) and newer varieties include the yellow Golden Acorn squash and white-skinned varieties.

    Like the other popular winter squash, butternut squash (Cucurbita moschata), the skin of an acorn squash is thick and hard, and it is an effort to peel it. But either squash is easily cut in half with a large, sharp knife. It can then be baked, plain or stuffed with grain, meat or vegetable mixtures.

    Acorn squash are smaller than butternut squash (an acorn is one to two pounds, four to seven inches long), and half of an acorn makes a convenient individual portion. It is similar in flavor to butternut.

    Winter squash needs to be cooked.

    All winter squash can be baked, microwaved, sautéed or steamed.

    Don’t hesitate to add the cooked flesh to green salads, mixed vegetables, grains, omelets, and anyplace you’d like another level of flavor and color.

  • The seeds of the squash are toasted and eaten. Initially, the seeds were eaten instead of the flesh until plumper-fleshed varieties were bred.
  • The yellow trumpet flowers that are produced before the squash is fully developed are also edible. They are stuffed and considered a delicacy.
  • The green tops, about three inches’ worth from the end of freshly-harvested squash, are also edible (but not the prickly stem). The squash greens are a popular vegetable in the Philippines. Unless you grow your own or your local farmer doesn’t remove them, you aren’t likely to see them for sale in the U.S.
    Winter squash is a good source of dietary fiber and potassium, with smaller amounts of vitamins C and B, magnesium, and manganese. Surprisingly, because of the color of the flesh, it is not a good source of beta-carotene.

    There are three species of squash, all native to the Americas.

  • Curcubita pepo includes acorn, butternut, pumpkin, summer squashes and others.
  • Curcubita moschata, represented by the Cushaw, Japanese Pie, Large Cheese Pumpkins and Winter Crookneck squashes, arose, like Curcubita pepo, in Mexico and Central America. Both were and are important food, ranking next to maize and beans.
  • Curcubita maxima includes Boston Marrow, Delicious, Hubbard, Marblehead and Turks Turban, and apparently originated near the Andes, or in Andean valleys.

  • The word “squash” comes from the Wampanoag Native American word, askutasquash, meaning “eaten raw or uncooked.” This may refer to the summer squash varieties, yellow squash and zucchini, which can be enjoyed raw.
  • Summer squash, which belong to the same genus and species as most winter squash, are small, quick-growing varieties that are eaten before the rinds and seeds begin to harden.
  • Before the arrival of Europeans, Curcubita pepo and Curcubita moschata had been carried to all parts of North America that were conducive to growth.
  • Many Native American tribes, particularly in the West, still grow a diversity of hardy squashes and pumpkins not to be found in mainstream markets.
  • Squash was unknown in the Old World until the 16th century, brought back by the returning conquistadors. The oldest known prin record of it is dated 1591.
  • Much of canned pumpkin consists of Curcubita moschata squash, not from the jack-o-lantern variety of pumpkin. The best commercially canned varieties are Boston Marrow and Delicious varieties.The flesh of these varieties is much richer and more nutritious than that of pumpkin.


    TOP PICK OF THE WEEK: Grandma Hoerner’s Apple Pouches

    Grandma Hoerner’s is a company that makes Big Slice Apples, one of our favorite new snacks and toppings.

    Big Slice Apples were first cooked in Grandma Hoerner’s farm kitchen in Kansas in the late 1800s, made from apples straight from the orchard.

    Grandson, Duane McCoy, rcalling the wonderful big slices of cooked apples from his youth, could find no commercial product like it. In 1987, after experimenting to replicate her recipe, he was ready to bring them to the world.

    Big Slice Juicy Cooked Apples may be the best apple “sauce” you can buy. Thick slices of kettle-cooked apples resting in an a sauce made from reduced apple juice.

    It is the way it was originally made with big slices of fresh apples, slow cooked, with only natural ingredients added. These are chunky apples that can be eaten with a fork, although a spoon will do.

    The Big Apple Slices are all natural, non-GMO, HFCS free and slow cooked, using domestic apples—just as Grandma Hoerner made them. They are both a luxurious dessert or topping and a healthful grab-and-go snack—a great source of vitamin C and naturally gluten free.

    The product, originally (and still) sold in 19.5-ounce jars, is now available in grab-and-go pouches—lots of them—in 4.5-ounce portions, 80 to 90 calories depending on flavor, for $2.50. We found 16-packs on Amazon, but not on the Grandma Hoerner’s website.

    Three flavor lines focus on flavor profiles:

  • Pure Line, simply flavored: Apricot, Blueberry Pomegranate, Chai, Cherry Vanilla, Natural, Orange Ginger
  • Fit Line, with added nutrition: Banana, Mango & Hemp Seed; Peach, Green Tea & Aloe; Honey Berry Chia; Pineapple, Passion Fruit & Fiber, Raspberry Hibiscus & Green Coffee Extract
  • Luxe Line, with indulgent additions: Boysenberry Chocolate, Caramel, Cinnamon Candy, Cinnamon French Toast, Peach Bellini
    The only challenge is where to begin. We received samples of each flavor, and can’t decide what to re-order. We may have to proceed alphabetically!

    For starters, here’s how we enjoyed the different Big Slice flavors:

  • Breakfast: with cottage cheese, French toast, omelets, porridge, toast, yogurt, pancakes, waffles
  • Lunch & Dinner: as a condiment or side with fried chicken, ham, pork, turkey
  • Dessert: crêpes, ice cream/sorbet, parfait, pound or angel cake, tartlet shells
  • Snack: straight from the pouch, on a rice cake

    Grandma Hoerner's Big Slice Apples

    Pancakes With Grandma Hoerner's Apples

    Big Slice On Yogurt

    [1] A great grab-and-go snack. [2] A topping for pancakes and other breakfast foods. [3] A yogurt mix-in or topping (photos courtesy Grandma Hoerner’s).


    Apple Tartlets

    [4] Time for dessert or company for tea? Fill tartlet shells for dessert (photo courtesy Grandma Hoerner’s).



    The pouches are available at Costco, H -E-B, Hy-Vee. Kowalski’s, Meijer, Price Chopper, Publix, Sprouts, Whole Foods Market, and more than 7,000 food stores nationwide. Here’s a store locator.

    You can buy them online at and in multipacks at

    A portion of the purchase to the A Sparkle Life, a non-profit organization aiding women in need.





    TIP OF THE DAY: It’s Easy To Bake A Caribbean Rum Bundt Cake

    Caribbean Rum Cake

    Caribbean Rum Cake

    Caribbean Rum Cake

    Butter Rum Flavor Lorann

    [1] A rum cake bundt, heavy on the rum (photo courtesy King Arthur Flour). [2] The rum is poured onto the cake and sits overnight to sink in. This recipe adds cinnamon to the rum syrup (photo courtesy [3] Lots of rum syrup make this cake very moist (photo courtesy [4] This butter-rum oil (not rum extract) adds another layer of deliciousness (photo courtesy Lorann Oils).


    Rum cake is a year-round treat, but we tend to make them in the fall. They go well with a hot cup of tea, and are welcome gifts.

    In the Caribbean, rum cakes are a traditional holiday dessert, descendants of figgy pudding and other Christmas puddings*.

    Rum cakes are descended from British holiday puddings, such as figgy pudding (plum pudding) and fruit cake. Traditionally, dried fruit is soaked in rum for months; but in modern recipes, just an overnight soak suffices.

    “If you’ve ever traveled to the Caribbean,” says King Arthur Flour, the premium baking ingredients company that sent us this recipe, “chances are you’ve had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes but this recipe is the closest we’ve ever had to the ‘real’ thing.

    “Yes, there is a lot of rum in this cake, definitely not for the faint of heart; but the texture and flavor are unbeatable—moist, rich and deeply satisfying. Whisk yourself away to white sandy beaches with this incredible cake.”

    Yes, this is definitely a potent cake (all real rum, no “rum flavor”), very moist and fragrant.

    If you have half an hour, whip one up. Prep time is 30 minutes to 40 minutes, bake time is 50 minutes to 55 minutes.

    In fact, make two: This cake freezes beautifully.


    Ingredients For 1 Large Bundt Cake
    For The Rum Cake Base

  • 2 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup white or golden rum
  • 2 teaspoons vanilla
  • Optional: 1/4 teaspoon butter rum flavor (recommended—this is not extract but oil)
  • 1/4 cup pecan or almond flour, for dusting baking pan

  • Cooking spray
  • Almond flour to coat pan
    For The Rum Soaking Syrup

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup white or golden rum
  • 1/2 teaspoon vanilla
    Optional For Serving

  • Crème fraîche
  • Mascarpone
  • Vanilla ice cream
  • Whipped cream (we use half the sugar)

    1. PREHEAT the oven to 325°F. Spray a 10 to 12 cup bundt pan with cooking spray. Sprinkle in the almond flour and turn the pan to coat evenly. Set aside.

    2. PLACE all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of a stand mixer. Blend on medium speed for 2 minutes scraping down the bowl after one minute.

    3. ADD the rum, vanilla and butter rum flavor to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.

    4. BAKE the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially that which is not covered by the cake batter. When done, the cake will test clean on a cake tester. Bundt cakes, much deeper than layer cakes, are difficult to test properly with a short toothpick. If you don’t have a 7-inch cake tester (or longer), try a piece of dry, uncooked spaghetti or linguine. Let the cake rest in the pan to cool slightly while you prepare the soaking syrup.

    5. COMBINE the syrup ingredients, except the vanilla, in a medium-sized saucepan. Bring to a rapid boil; then reduce to a simmer and cook for 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

    6. POKE holes all over the cake with a skewer. Pour about 1/4 of the syrup over the cake while still in the pan. Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to soak in the syrup. When ready to serve…

    7. LOOSEN the edges of the cake and invert it onto a serving plate.



    Most serious bakers use unbleached flour, which is aged. But why did manufacturers start bleaching flour in the first place?

    Freshly-milled flour isn’t yet ready for baking. It improves with some aging.

    During aging, oxygen in the air reacts with the glutenin proteins, which eventually form gluten, to form even longer chains of gluten. These longer chains provide more elasticity and structure, the latter important for cakes.

    During this aging process—around four months—the fresh flour, which is slightly yellowish from carotenoid pigments in the endosperm, becomes paler as the pigments oxidize. This has no impact on the flavor or performance of the flour.

    Around the beginning of the 20th century, it became common for mills to use chemicals to speed up the aging process, producing more flour and requiring less storage space. Potassium bromate was commonly used, followed by bleaches like benzoil peroxide and chlorine dioxide, to approximate the whiteness of naturally aged flour.

    More recently, health concerns over the consumption of potassium bromate have led to its replacement with ascorbic acid.

    Here’s more about aged flour.


    Unbleached Flour

    [5] Bleached and unbleached flour can be used interchangeably in many recipes, but cakes and some breads require the springiness provided by the longer gluten chains in unbleached flour. Here’s a further explanation from Better Homes & Gardens.

    *Far from the creamy dessert puddings popular in the U.S., British puddings are cake-like, and can be baked, boiled or steamed. Savory puddings with meat were served as a main dish; sweet puddings evolved as desserts. In the 19th century, the boiled pudding evolved into today’s cake-like concept, such as the Christmas pudding that remains popular. While “pudding” is a generic term for dessert in the U.K., it has no relationship to the creamy milk-based American puddings. Here’s the difference.



    TIP OF THE DAY: Stop Apples, Bananas & Pears From Browning

    Sliced Apple

    Sliced Banana

    Sliced Pears

    Sliced Red Grapefruit

    What do these fruits have in common? Once sliced, they begin to discolor quickly. [1] Sliced apples (photo courtesy US Apple Association). [2] Sliced banana (photo courtesy [3] Sliced pears (photo courtesy USA Pears). [4] Squeezing citrus juice on cut fruit is just one of 6 techniques (photo courtesy Texasweet).


    Now that we’re into the cooler months and stone fruit and blueberry seasons are over, many people turn to apples, bananas and pears.

    You can eat them whole as hand fruit; or slice them to use them as garnishes, in fruit salads, etc. Or, you may be slicing them to prepare a pie or tart.

    But how do you stop them from turning brown?

    Browning of fruit is caused by the exposure of the flesh to oxygen. Enzymes in certain fruits react quickly with the oxygen in the air to oxidize, which turns the flesh brown. The discoloration doesn’t effect taste, but appearance.

    The solution is to limit that exposure.

    Anyone who has read a pie recipe knows to coat the cut surfaces with lemon juice, the strongest edible acid that can stop the enzyme reaction.

    This may be the best technique, but there are other techniques as well.


    Lemon juice is the standard in recipes and food articles, but other juices work, too. If you don’t have lemon juice, try:

  • Any other citrus juice—grapefruit, lime, orange, etc.—fresh squeezed, bottled or canned
  • Apple juice
  • Pineapple juice
    A half cup of juice will sufficiently cover two apples, bananas or pears. We brush the juice onto the sliced fruit with a pastry brush; a friend uses a small spray bottle (the travel-size used for cosmetics).

    You can also toss or immerse the fruit in the juice for a few minutes; but when they soak up the juice, they also soak up the flavor. If you don’t want tart flavor from lemon or lime juice, e.g., you can add some sugar.

    Once they’re coated in fruit juice, the slices will take much longer to turn brown. They will last without refrigeration in a plastic container for a few hours, but are best consumed the same day.
    In Fruit Salads

    The way to stop apples, bananas and pears in fruit salads from browning is to mix them with high-acid fruits: grapefruit, mandarins and oranges (the difference), pineapples, tangerines.

    Save the juices from slicing these fruits and add them to the bowl. They’ll stop the sensitive from browning.

    Lay the cut fruit on a plate or tray. Cut a piece of plastic wrap or wax paper to cover, and press it over the top of the slices, creating a shield from the air. This works best when the slices are roughly the same size.

    If you have a vacuum storage system—whether a heat-sealing system like InLife or hard a vacuum pump like Food Saver, you can create an air-free storage bag.

    A hack is to put the slices in a storage bag and squeeze out the air. Refrigerate until ready to use. If you have a bit of lemon juice to sprinkle in, so much the better.

    As a last resort, use club soda, seltzer water, soda water (the differences), or just plain water.

    Flavored waters can even add a hint of extra flavor.

    Soak the slices in the water/club soda. They don’t add flavor, so you can keep them in a lidded container until ready to use.

    Apples, bananas and other quick-to-brown fruits can also be coated with mayonnaise or salad dressing. These coatings block out the oxygen, which will also stop the browning process.

    If you’re making this type of recipe, you’re covered.


    Citric acid is the chemical in citrus juices that keeps cut fruits from browning (and also makes the fruit taste sour).

    It is sold in a purified form as a canning additive, to keep the cut fruits in the cans or jars from discoloring. Check at a health food store or a hardware store.

    However, we mention this as an FYI. It’s easier for home kitchens to use any of the above.

    Powdered vitamin C, used as a cold-fighting supplement, is a similar option. Dissolve it in water according to the package directions, and soak the fruit. You can also grind up a vitamin C tablet.

    Help is at hand: Immerse the discolored fruit slices in pineapple or grapefruit juice for 10-15 minutes.

    They won’t return to their pristine whiteness, but will lighten and look fresher.



    TIP OF THE DAY: Jarlsberg Cheese From Norway

    Jarlsberg Cheese Plate

    Jarlsberg Cheese Crisps

    Jarlsberg Wheel

    [1] Jarlsberg from Norway: the top special cheese in the U.S. [2] Jarlsberg Cheese Crisps in four flavors: Chipotle, Garlic & Herb, Mediterranean Sea Salt and Rosemary & Olive Oil. We’ve been enjoying them plain, with soup and salads, and with dips. [3] “What big eyes you have,” said Goldilocks to the Jarlsberg. Eyes is the industry term for what consumers call holes (photos courtesy Jarlsberg).


    Sixty years ago, a group of students and scientists at the Agricultural University of Norway decided to explore old legends and cheese-making traditions, and to create an old cheese with modern cheese-making technology.

    The origin of the modern cheese they created traces back to the early 1800s when Swiss cheese makers came to southern Norway to teach Norwegians how to make cheese.

    Norwegians began to produce their own cheese similar to Swiss cheese, but after the departure of the Swiss, the particular style did not endure.

    Fast forward: 1956 arrives, along with the students who had a project under the direction of their professor, Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. Their project: to revive an old-style cheese.

    They studied ancient texts and recipes, experimented, and created a wonderful cheese they named Jarlsberg® (pronounced YAHRLS-berg).

    It was named after Count Vadel Jarlsberg, whose countship was created in 1673. His estate was located near where the earlier version of the cheese was first produced.

    A mild, semisoft, part skim, pasteurized cheese made from cow’s milk, Jarlsberg has been beloved from the beginning for its mild, sweet and nutty taste and the appeal of its large round holes (eyes).

    It is Norway’s most famous edible export, the #1 cheese imported to the U.S., and the #1 specialty cheese* brand in the U.S.

    As a bonus to millions of Americans, it’s also lactose-free†.

    Bravo, Professor Ystgaard and team. Who wouldn’t love bragging rights to this creation: for oneself and for generations to come!

    Jarlsberg is one of the most versatile cheeses. More than a table cheese and sandwich cheese, it can be:

  • Melted for cheese sauces, fondues, gratins, grilled cheese sandwiches and rarebits/rabbits (here’s how to melt cheese).
  • Shaved as a garnish for salads and soups.
  • Used for cheeseburgers (so much tastier than American cheese!), mac and cheese, omelets, quiche and other cheese tarts.
    The line has expanded to include:

  • Hickory Smoked Pre-Sliced Jarlsberg.
  • Grab-and-go mini cheeses for snacking (voted Men’s Health Best Snack Award for 2014 and 2015).
  • Jarlsberg Cheese Snacks (shaped like string cheese).
  • Jarlsberg Lite, a reduced-fat rindless cheese (not a good melter—you need more fat to melt well).
  • Cheese crisps: cheese crackers in four flavors (photo #3).
    For starters, see some of the recipes below.
    *Specialty cheese is defined as a cheese of limited production, with particular attention paid to natural flavor and texture profiles. The opposite is factory cheese, mass-produced.

    Cheddar and authentic Parmigiano-Reggiano are the other two cheeses that are 100% lactose free.



    Each of the world’s cheeses is made from a specific recipe, which includes both the type(s) of cheese cultures and the production techniques. Both combine to deliver each cheese’s unique flavor, aroma and appearance.

    Jarlsberg enchants not only with its flavor, but with its eyes.

    Emmental, the first cheese with large eyes, is what Americans think of as Swiss cheese—although there are more than a dozen different types of Swiss cheese, including Appenzeller, Raclette, Gruyère, Tête de Moine, Tilsit and Vacherin Mont d’Or. (Emmental, Gruyère and Vacherin Mont d’Or are also made in France.)

    Some Swiss have eyes, some don’t.

    Some people find Jarlsberg similar to French Gruyère, which has holes. Modern-style Swiss Gruyère does not.

    The larger the holes, the more mature the cheese. The U.S. Department of Agriculture has a stipulation that the “eyes” in “grade-A Swiss” can be no larger than 13/16 of an inch in diameter.

    Why? Because larger eyes can make the cheese difficult to slice on modern cheese-slicing equipment. The blades were catching on the large holes and shredding the cheese rather than slicing it.
    Why Does The Cheese Have Holes?

    The holes in cheese are a deliberate byproduct‡ of fermentation, the process by which milk is turned into the curds that are used to create cheese.

    They are the result of propioni bacteria, which cause gas to expand within the curd and create the holes’

    The longer cheese ages, the bigger the holes get, and the more intense flavor is developed.

    Head to for dozens of new and familiar recipes, such as:

  • Artichokes au gratin
  • Breakfast sandwiches
  • Cannelloni and other pasta dishes
  • Cheese and corn muffins
  • Crab fondue
  • Jarlsberg soufflé
  • Gravlax Eggs Benedict
  • Kale salad, chicken salad and other salads
  • Mac and cheese
  • Gratin, mashed and twice-baked potatoes
  • Nachos
  • Onion soup
  • Sliders
  • Waffle grilled cheese
  • White Pizzas

    Jarlsberg Eggs Benedict

    Jarlsberg Cheese Plate

    [3] Jarlsberg Eggs Benedict. [4] A Croque Monasieur sandwich made with Jarlsberg instead of Gruyere (photos courtesy Jarlsberg).


    ‡In recent centuries the eyes a deliberate part of recipes, and can be created larger or smaller. In the beginning, the eyes were a happy accident. They certainly do have eye appeal! (Pun intended.)



    TIP OF THE DAY: Beyond Taco Tuesdays & National Taco Day

    October 4th is National Taco Day, and this year it coincides with Taco Tuesday. What does that mean?

    Tacos for breakfast (recipe below), tacos for lunch, tacos for dinner, tacos for dessert. But first:


    SUrprisingly, the Aztecs did not invent the taco; nor did anyone else, until the 18th century.

    According to Professor Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food, tacos are not an ancient food.

    Rather, as he discusses in an article in Smithsonian Magazine, Mexican silver miners in the 18th century likely invented the taco as a hand-held convenience food, followed by taco carts and taquerías in the working-class neighborhoods.

    As the taco spread throughout Mexico, each region added its own touches: meats, spices, salsas, garnishes.

    Mexican Americans in the Southwest reinvented it. As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest.

    In 1962, businessman Glen Bell founded Taco Bell as a drive-up with a few outdoor tables. It grew into a mass-marketing powerhouse, serving an Anglo version with a hard shell at quick-service restaurants nationwide.

    This hard pre-fried corn tortilla shell (photo #2) is not authentic. Like the burrito, a larger wheat flour tortilla, it was born in the U.S.A.

    Yet within 50 years the United States had shipped its hard taco shells worldwide, from Australia to Mongolia—redefining the taco in the eyes of millions, if not billions.
    And Taco Tuesday?

    This American event was begun in in 1982 as a successful promotion by Taco John’s. It encouraged people to go out for tacos on Tuesday nights, and offered specials like $1 fish tacos.


    Mole Tacos

    Pre-Fried Taco Shells

    [1] An upscale taco in the classic mold. This one includes braised beef and mole sauce, with cottage cheese Here’s the recipe (photo courtesy McCormick. [2] Hard fried taco shells are an American invention. They stand up on their own (photo courtesy Old El Paso)!

    Since tacos are easy to make at home and popular with the whole family, Taco Tuesdays is also a frequent event in home kitchens.

    While Taco John’s trademarked the name, the trademark is no longer enforced. Now, it’s Taco Tuesdays for everyone!

    You may think that National Taco Day is a day to celebrate the classics; but as you do, put on your thinking cap and invasion the next great taco combination you can make.

  • Sophisticated tacos. Chefs at better restaurants are pushing their creativity to transfer icon dishes to tacos. Try these braised beef tacos in mole sauce (photo #1).
  • Put your own spin on it. Ground beef tacos became cheeseburger tacos, for example. Grilled, sliced steak is popular in northern Mexico, and our tony friend Ordway wanted to try the concept with filet mignon. We made them for his birthday, with a sauce of melted gruyère, crème fraîche and salsa verde, a Mexican-French fusion. (May we say, it was a silly excess but very appreciated by the birthday boy. We’ve since gone with braised short ribs or lamb shank—DEE-licious.)
  • Trio of tacos. Our favorite dish at our neighborhood Tex-Mex restaurant is a trio of tacos, each with a different filling. Why choose just one?
  • Specialty tacos for every occasion, like these corned beef and cabbage tacos for St. Patrick’s Day.
  • Sashimi tacos. Fish tacos are great, but sushi lovers will adore these sashimi tacos as well. The shell is made from wonton wrappers. Fillings can be anything you like. Haru restaurant in New York City serves three full-size tacos: tuna with cherry tomato salsa, salmon with avocado and striped bass with apple yuzu ceviche sauce.
  • Dessert tacos. Whether they’re in a sideways waffle cone resembling a hard taco shell, or in a waffle from your waffle maker, this is fun food. How can you resist? Here’s the recipe. Warning: It’s not the neatest ice cream sandwich to eat. It’s best served on a plate at the table.

    Breakfast Taco

    Breakfast Burrito

    Dessert Taco

    From breakfast to dessert: [3] Breakfast taco with scrambled eggs and sausage (photo courtesy Imusa, recipe below). [4] A DIY set-up from David Burke Fabrick | NYC. [5] A simple dessert taco in a waffle cone shell (photo courtesy Add as many toppings as you like. You can use a waffle maker to make a soft waffle shell.



    Unlike the American-invented breakfast burrito, essentially an egg-and-sausage wrap sandwich, this recipe is truer to Mexican preparations.

    There’s a fight between Austin and San Antonio over the origin of the breakfast taco.

    At first, it was a breakfast made at home: eggs, sausage or other pork and cheese, rolled in a warm tortilla. In Mexican kitchens, tortillas are a staple, like a loaf of bread.

    The concept then migrated to breakfast stands and restaurants, as far back as the 1950s.

    Thanks to IMUSA USA, a maker of kitchenware for global recipes—for this breakfast taco recipe. You can find more recipes on their website.

  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces), diced
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato, diced
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle-flavored Tabasco or other hot sauce (substitute ketchup)

    1. MIX the sour cream, lime juice and salt in a bowl; put aside.

    2. CHAR the tortillas over a gas flame or directly on an electric burner until blackened in spots, turning with tongs. Place in a tortilla warmer or aluminum foil and set aside.

    3. ADD the olive oil to a nonstick sauté pan and bring to medium-high heat. Sweat the onions for about one minute and add the diced chorizo. Cook for 5-6 minutes until chorizo is browned.

    5. ADD half of the cilantro and all of the cooked chorizo to the beaten eggs. Blend and pour into the pan. Cook on low heat, stirring from time to time.

    6. PLACE the cooked eggs, cheddar, tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas. Let everyone build their own.




    TIP OF THE DAY: Stack Your Vegetables

    Vegetable Stacks

    Stacked Fritters

    Stacked In Rocks Glasses

    [1] Stacked vegetables as short or tall as you like (photo courtesy Citrine World Bistro, late of Redwood City). [2] Stack polenta or fritters, like these from Like It Short (website no longer up). [3] If you don’t want to deal with ring molds, stack your veggies in rocks glasses (photo courtesy The Whole Gang.


    These look fancy, don’t they?

    But you can easily make vegetable stacks at home, even with leftovers.

    While many people currently are focused on stacked salads in mason jars, we’re freeing the veggies from the jar today, and serving them cooked as well as raw. Even those who don’t like their vegetables will be happy.

  • Serve stacked veggies as a first course, with the cheese course. You can add wedges of cheese to the plate, or slice layers into the stack (blue, brie, chèvre, feta, mozzarella, etc).
  • Serve them as a luncheon or dinner salad with a layer of protein (chicken, fish, protein salads [egg, crab, tuna, etc.], tartare, tofu, veggie burgers, etc.)

  • In ring molds. You want 3-4 inch rings, as tall as you can find so they can be used for short and tall stacks.
  • In rocks glasses.
  • In repurposed food cans, tops and bottoms removed*.
  • In lengths of PVC† plumbing pipes, cut to order at the hardware store.
    *Don’t worry about PVC leaching into your food. You’re not cooking/heating the rings, and you’re only using them for a couple of minutes to assemble, as opposed to plastic bottles that can hold water for months or years.

    †One of the problems with using the time-honored empty can for stacking is that many cans now have “formed” bottoms that stack more easily, but can’t be removed with a can opener. So don’t throw away expired canned food without checking to see if you can use the empty can! Also, look for the older can bottoms with foods from Mexico and Asia, from packing plants that still use the old technology.


    Ingredients can be whatever you want or already have, and in whatever form: cooked, puréed, raw.

    Be sure to vary the colors (you don’t want a stack of beige ingredients) and include pops of color.

  • Canned: beets, corn, water chestnuts
  • Color: red, yellow or orange bell peppers, tomatoes and all of these
  • Eggs: hard-cooked or Japanese omelet (tamago)
  • Fruit: sliced or diced (apple, mango, pineapple, etc.)
  • Garnishes: fresh herbs (try a dill or rosemary plume), chip, spiraled beets
  • Grains and starches: polenta slices, potato (diced, mashed, sliced), rice, quinoa, etc.
  • Greens: arugula, avocado, cress, spinach, spinach, zucchini, etc.
  • Plate garnish: chopped nuts, infused olive oil, seeds, microgreens
  • Sides: gourmet chips or crackers, toasted baguette slices
    Pinterest has a page of lovely stacked vegetable ideas.

    For The Dressing

    You need just a light sauce on the side: ramekins of balsamic vinegar, a vinaigrette, infused oil‡ or a vegetable oil blended with dark sesame oil (a little goes a long way).

    Also consider dipping sauces from Asia, such as chili sauce or ponzu. Both can be purchased or made at home.

    We also love a yuzu vinaigrette.

    1. CHOOSE your ingredients. Try for contrasting colors and plan your layers. Stack heavier items at the bottom.

    2. SPRAY the inside of the molds, if using, so the food slides out more easily.

    3. SET each stack on a serving plate, and garnish the plate with droplets of olive oil (especially flavored oil!).
    ‡A delicious alternative to a vinaigrette, infused oils are available in a score of flavors: basil, blood orange, chile (ancho, habanero, jalapeño), dill, garlic, Meyer lemon, lemon pepper, oregano, rosemary, truffle, scallion, wasabi, etc.



    TIP OF THE DAY: Start A Soup Club

    In 2011, four friendly neighbors who, among them, have four spouses, 10 kids and jobs, realized that they could benefit from each others’ home cooking.

    They simply had to make and share a bigger batch of something.

    They decided on tasty, nutritious, filling, relatively inexpensive, and easy to make and transport soup. And the first soup club was born.

    In the manner of holiday cookie swaps but once a month, they cooked and shared soup.

    The idea was a success, and three years later they produced The Soup Club Cookbook: Feed Your Friends, Feed Your Family, Feed Yourself.

    Once a month, each soup club member takes a turns cooking a big pot of soup, making enough to feed all four families. He or she then drops off the soup, along with garnishes and an optional salad or side, at the homes or workplaces of the three other members.

    Share once a month and get the large part of a meal once a week? Sounds good to us! Several of us at THE NIBBLE enjoy soup for lunch, and a small container of quality takeout soup can cost $7.

    The Soup Club Cookbook includes 150 recipes for soups and sides, and storing tips for stretching those meals across the week. It’s also a guidebook for starting your own soup club: the logistics, the essential tools and stories to caution and inspire.

    Whether for family dinner or workplace lunch, give it a try. You can start by getting the book, available in paperback or Kindle.

    Cconsider it as a gift for someone you’d like in your club (or who could benefit by starting a club).

    Co-workers, gym buddies, book club members, school friends, neighbors—everyone from students to seniors—can participate.

    All you need are four people who want more home-cooked food, and who like the same types of ingredients (vegetarians vs. omnivores, for example).

    The idea isn’t to eat together, although that could be a pleasant by-product sometimes.
    NO BOOK?

    If you prefer to wing it, start here:

  • Find three other co-workers, friends or neighbors who are like-minded.
  • Have a starter meeting and pick a day of the week when soup will be delivered (the “soup day”).
  • Decide on a soup philosophy. Do you want hearty soups that can be light meals? Low calorie? A different theme every month (vegetable, international, etc.)?
  • Establish preferences. Spicy? No garlic? No gluten?
  • Do you want to include some kind of salad as well?
  • Need a whole meal? Consider adding a casserole, wings, etc.

    Soup Club Cookbook

    Miso Soup

    Salad In Container

    [1] Start your own soup club (photo courtesy Clarkson Potter). [2] Miso vegetable soup, an interesting recipe from [3] Your club can choose to add a salad—green, bean, grain, pasta, etc.—or other side (photo courtesy

  • Discuss the containers you’ll deliver the food in. If everyone has the same type, you don’t need to return the empties.
  • Be prepared to test and refine your process, so that it works for everyone.
    One day a week, when thinking about lunch or dinner, you’ll be able to say: Soup’s on!



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