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FOOD 101: Vanilla Vs. French Vanilla

A reader writes: What’s the difference between vanilla and French vanilla? Simply this:

  • Vanilla is the flavoring made from the vanilla bean Vanilla beans themselves are identified in the trade by origin: Indonesian, Madagascar (Bourbon), Mexican, Tahitian, etc. (see the different types (origins) of vanilla beans). Vanilla ice cream without eggs is called Philadelphia-style ice cream, dating back to the 18th century when it was developed as an alternative to French vanilla.
  • French vanilla is a classic French technique to enrich ice cream, by adding egg yolks to the recipe. The egg combines with the cream to create a custard base, which in turn provides a richer flavor, creamier texture, and a yellowish tinge to the color. USDA regulations require ice cream labeled “French vanilla” to be at least 1.4 % egg yolk.
  • Vanillin, artificial vanilla, is a cheaper alternative. It is used in products called vanilla-flavored.
  •  
    Beyond ice cream, French vanilla refers to a vanilla flavor is caramelized, eggy, custard-like.
     
    WHAT IS NOT FRENCH VANILLA

    As with so many other terms, people misuse “French vanilla,” either through ignorance or for marketing. French vanilla, after all, sounds more exciting than vanilla.

    Worse, “plain vanilla” has become an expression for bland and boring, the simplest version of something. It may be “plain vanilla,” but it’s still the most popular ice cream flavor in the U.S.

    Products that have co-opted the French vanilla name include coffee creamers, flavored coffees and teas, vanilla-flavored drinks (shakes, lattes) and syrups.

    It even extends to aromas, such as French vanilla candles and potpourri.

    French vanilla means added eggs, and none of these products contains them.
     
    MORE VANILLA FACTS

  • The small flecks of ground vanilla pod added by some manufacturers do not in of themselves indicate the best ice cream; in fact, the flavor is negligible if at all. They do, however, have eye appeal and may provide a bit of texture.
  • Vanilla bean versus extract: When using top-quality vanilla extract is near impossible to taste whether the ice cream is made from extract or by first infusing seeds from the pod in the cream.
  • Vanilla comes from a orchid variety called flat-leaved vanilla. The fruit of the plant is called the pod, which contains the beans that are used to make vanilla flavoring by extracting the flavor from the beans.
  • Most vanilla is made from Madagascar vanilla beans, also called Bourbon vanilla because the French Bourbons ruled Madagascar at the time. Vanilla is native to Madagascar.
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    ALSO CHECK OUT:

    HISTORY & TYPES OF VANILLA

    THE DIFFERENT TYPES OF ICE CREAM

    CHOCTÀL SINGLE ORIGIN ICE CREAM, made in four different vanilla flavors using different vanilla beans, as well as chocolate ice creams made with cacao beans from four different origins

    Plus:

  • Tahitian Vanilla
  • Caring For Your Vanilla Beans
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    Vanilla Beans

    Egg  Yolk

    French Vanilla ice Cream

    French Vanilla

    [1] Vanilla beans, from a particular orchid, are most often converted into vanilla extract by soaking the seeds in an alcohol base (photo courtesy Natures Flavours). [2] To make French vanilla, egg yolks are required. They blend with the cream to create a custard, which makes the ice cream richer (photo courtesy ANH-USA.org). [3] Flavors called French Vanilla should have egg yolks, as this one does (photo courtesy Dreyers.com). [4] One of many examples where marketing trumps fact (photo courtesy Bigelow).

  • Thomas Jefferson’s Vanilla Ice Cream Recipe (he brought the recipe back from France)
  • Make Your Own Vanilla Extract (fun and great for gifting)
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    TIP OF THE DAY: Alcohol Slush

    Zoku Slush Maker

    Godiva Chocolate Liqueur

    [1] Alcohol slush drinks made in the Zoku Slush Maker (photo courtesy Williams-Sonoma). From top to bottom: Bellini Slush, Gin & Tonic Slush, Screwdriver Slush. [2] Turn your favorite liqueur into a slush (photo courtesy Godiva Liqueurs).

     

    Call it an Icee®, Slurpee*, slush or slushy*, adult versions of shaved ice drinks with alcohol are certainly an delightful advance on the shaved ice or snow with syrup enjoyed in China 4,000 years ago.

    This is the frozen dessert that traveled to Persia and later to Italy. On the dinner table along with plenty of wine, surely someone must have splashed some alcohol on it. (Arabic people drank alcohol until the early 7th century C.E., when the Holy Prophet Muhammad proscribed it.)

    (That shaved ice evolved into granita, sorbet, snow cones and modern shaved ice (a form of granita). A Florentine Renaissance Man adapted the idea and made the first ice cream. Here’s the history of ice cream.)

    Then there’s the present: A company called Beyond Zero has developed a technology that will freeze alcohol. It will be available soon, and will not likely be priced for home use (unless your home has 100 rooms).
     
    FROZEN DRINKS: AMERICA LOVES THEM!

    The beginning of the American frozen drink trend, frozen Margaritas, started in Houston around 1935 with the blender Margarita.

    It reached its zenith with the invention of the frozen Margarita machine in 1971, which greatly enhanced the demand for Mexican restaurants. The history of that machine is below.

    Then there’s the present: A company called Beyond Zero has developed a technology that will freeze alcohol, but it’s not yet available and will not likely be priced for home use (unless your home is a mansion).
     
    SLUSH DRINKS WITH LOW-PROOF ALCOHOL

    The alcohol’s proof is double the ABV, alcohol by volume. So if a wine is 12% alcohol, it is 24 proof. Standard spirits are 80-proof: too much alcohol to freeze in a home freezer. You need to take some extra steps.

    So first, let’s look at lower-proof spirits that will freeze into slush:

  • Apérifs: Aperol, Dubonnet, Lillet, Kahlúa, and others†.
  • Beer: You can freeze your favorite, but try a cherry or raspberry lambic (beers run 3 to 26 proof).
  • Hard cider, from 3 to 24 proof.
  • Some Liqueurs Many are up to 80 proof, but St-Germain‡ is 40 proof and Baileys Irish Cream is 34 proof.
  • Sochu (like vodka but 40 proof).
  • Wine and sparkling wine (with proofs under 26%, the alcohol is low enough so that you can also make ice pops).
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    Mixologists nationwide are creating recipes for low-proof cocktails. You can turn them into slush cocktails. Here are low-proof recipes from Liquor.com

    Even the strongest is 26 proof; and light beer is just 3 proof. Here’s more on ABV, or alcohol by volume. You double the ABV to get the proof.
     
    HOW TO MAKE SLUSHIE WITH 80 PROOF SPIRITS

    You can’t use high-proof spirits and liqueurs straight to make slush. You have to lower them to 40 proof or less.

    Do this by diluting the spirit: with water, a carbonated beverage or juice, even iced tea or coffee. If you dilute it beyond a 1:1 ratio, you can bring the mix to 40 proof, which will freeze (we used a 2:1 ratio).

    You can make, for example:

  • Gin and Tonic Slush
  • Bloody Mary Slush
  • Rum and Coke Slush
  • Scotch and Soda Slush
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    We used a 2:1 ratio of non-alcohol (orange juice) to spirit (vodka) for our Screwdriver Slush and a 1:1 ratio of peach nectar and Prosecco for a Bellini Slush, since wines are under 13% proof.
     
    HOW TO MAKE AN ALCOHOL SLUSHIE

    Technique #1: Combine the alcohol in a blender with ice cubes or better, with crushed ice.

    Technique #2: Pour the alcohol into ice cube trays and allow to freeze thoroughly (at least four hours). The cubes won’t freeze rock-hard like ice cubes. Tip: Smaller slush cubes will melt more quickly than large ice cubes; it’s a matter of personal preference.

    Technique #3: The easy way to do it is to buy a Zoku Slush Maker; but one 8-ounce slush maker is $19.99. That could be for two people; but if you want more portions, you need to purchase others.

    Technique #4: The easiest way is to invest $30 in an electric shaved ice machine).

    Technique #5: The hard way is to make a granita.

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    *Icee®, and Slurpee® are trademarked names. You can use them at home when presenting your drink to guests, but the names cannot be used commercially (e.g., at a bar or restaurant) without a license from the owner. Instead, use the generic, slush or slushy. It’s the same deal with Popsicle®, the generic of which is ice pop.

    †Check the bottle. Some favorites, like Grand Marnier, are not liqueurs but liqueur blended with brandy and a higher proof (70% for Grand Marnier). Even the generic triple sec orange liqueur ranges from 30 to 60 proof.

    ‡St-Germain liqueur is Saint-Germain l elderflower liqueur is our personal favorite and the best-selling liqueur in history. It is a favorite mixer with sparkling wines.
     

     

    WHO INVENTED THE FROZEN MARGARITA?

    The original Margarita on the rocks began appearing in bars and restaurants along the U.S.-Mexico border in the late 1930s. An improvement on the first electric (1922), the Waring Blender appeared in 1935.

    The Waring, which could efficiently chop ice, enabled the creation of “frozen” drinks”—a conventional cocktail made in a blender with chopped ice.

    By the 1960s, slushy soft drinks (non-alcoholic) had become the craze among kids and adults alike. The concept and the machine to make them was invented by in the 1950s by Omar Knedlik, a Dairy Queen franchisee. He did not have a soda fountain, so he served semi-frozen bottled soft drinks, which became slushy and were immensely popular.

    This gave him the idea to create a machine that made slushy sodas, resulting in the ICEE Company. They were a huge hit, and in 1966 7-Eleven purchased machines to sell their proprietary-brand Slurpees.

    Yet no one made the leap to using the machine for frozen cocktails.

    At that time, frozen drinks were made by bartenders in a blender with ice cubes.

    But it wasn’t a great solution.

     

    Frozen Margarita

    Thanks to Mariano Martinez of Dallas for creating the first Frozen Margarita machine, in 1971 (photo courtesy Herradura Tequila).

     
    In Dallas, a restaurant manager, Mariano Martinez, could not deliver frozen Margaritas to the satisfaction of his customers—who no doubt were comparing them to the Slurpees from 7-Eleven. His bartenders complained that the blender drinks were too time-consuming to make.

    One day in 1971, Martinez stopped for a cup of coffee at a 7-Eleven and saw the Slurpee machine. The light bulb flashed on, and Martinez bought and retrofitted an old soft-serve machine to make frozen Margaritas.
     
    The rest is history. The frozen Margarita was responsible for the growth of tequila in America, as well as the growth of Tex-Mex cuisine to go with all those frozen Margaritas.

    According to Brown-Forman, in 2006 the Margarita surpassed the Martini as the most ordered alcoholic beverage, representing 17% of all mixed-drink sales.

    Martinez’ original machine is now in the Smithsonian. You can see a photo here.

      

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    TIP OF THE DAY: Salsa Gazpacho & 15 More Uses For Salsa

    Salsa  Gazpacho

    Shrimp Cocktail With Salsa

    Salsa

    [1] Salsa-based gazpacho (photo courtesy Knudsen). [2] Shrimp cocktail with salsa; add avocado and lime wedge for a “Mexican shrimp cocktail” (photo courtesy MackenzieLtd.com. [3] Grab your favorite salsa from the shelf and check out the 15 ideas below (photo courtesy Mrs. Renfro’s).

     

    If you have more salsa than you need, turn it into a refreshing gazpacho. Or use it in one of the 15 different options below.

    While most Americans think of salsa as a snack with tortilla chips, it began as a general sauce for cooked foods in Mexico. Tortilla chips weren’t invented until the 1940s, in Los Angeles (the history of tortilla chips).

    There is no one salsa recipe: Every region of Latin America has its own style, with recipes divided between tomato-based red salsas and tomatillo-based green salsas. Within each category are many different salsa styles (see our Salsa Glossary).

    You can find dozens of ways to use salsa beyond Tex-Mex. It’s a great pantry item to grab when you need to make—or fix—something, as you’ll see in the list below this salsa recipe.
     
    BONUS: ¼ cup of tomato-based salsa counts as a one serving of vegetables!

    RECIPE: SALSA GAZPACHO

    Ingredients

  • 8-ounce jar mild salsa (or your favorite type—you can even use fruit salsa)
  • 1 cup tomato juice
  • 1 fresh tomato, chopped and seeded
  • 2 green onions, chopped
  • Juice of 1 lemon or lime (2-3 tablespoons in a medium lemon, 2 tablespoons in the average lime)
  • Salt and pepper to taste
  • Garnish: small dice cucumber and bell pepper, cilantro leaves or whatever you have*
  • Optional garnish: Greek yogurt or sour cream
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    Preparation

    1. ROLL the room temperature lemon or lime on the counter, pressing down. This will release more juice.

    2. PURÉE the salsa in a blender or food processor. Mix with the other ingredients (except garnishes) in a mixing bowl.

    3. REFRIGERATE for an hour or more, covered, to allow the flavors to meld.

    4. POUR into serving bowls or cups, garnish and serve.
     
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    *Use diced avocado, chopped fresh herbs, carrot coins or radish slices, corn kernels…just look in the fridge and the pantry.

     

    MORE USES FOR SALSA

    Salsa is a versatile ingredient. Beyond Tex-Mex cuisine, you can use different types of salsa for even more variety. For example, you can use a sweeter fruit salsa to make omelet toppings/fillings or sauces for grilled meats, even as a garnish for pound cake or sorbet.
     
    Condiment, Dip, Garnish Or Spread

  • Baked potato: Mix with plain yogurt or sour cream for a spicy topping.
  • Bruschetta or crostini: Mexican-style (the difference between bruschetta and crostini).
  • Cracker spread: Top a brick of cream cheese or a log of goat cheese and serve with crackers, toasts, baguette slices, etc.
  • Dip: Mix with ketchup, mayonnaise, plain yogurt or sour cream as a dip for chips, crudités, fries, etc.
  • Grilled cheese sandwich: Instead of tomato slices, use salsa—especially when tomatoes are not in season.
  • Ketchup substitute: From breakfast eggs to lunch burgers to meat loaf and grilled meats, poultry and seafood for dinner, salsa adds some spice.
  • Mac and cheese: Use as a garnish instead of bread crumbs.
  • Queso: Mix with cheese sauce for a queso, a popular Mexican dip and sauce (tip: you can substitute Velveeta—not as elegant but so much quicker).
  • Seafood: Substitute for cocktail sauce with a seafood cocktail; serve as a sauce with cooked fish.
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    Flavor Booster

  • Compound butter: Make compound butter, refrigerate, and have an “instant” sauce for anything, including proteins, rice and other grains, vegetables.
  • Eggs: Stir into scrambled eggs or add to frittatas, omelets and shakshouka (Eggs in Purgatory).
  • Hearty dishes: Perk up casseroles, soups and stews.
  • Marinade: Add salsa to oil and lime juice, and you don’t need extra seasonings. It’s the same for a ceviche marinade.
  • Tomato sauce: Use it on pasta and pizza.
  • Season anything: From deviled eggs to stuffed mushrooms to Bloody Marys.
  •  
    Have other ideas for salsa? Let us know!

     

    Queso Dip With Salsa

    Grilled Cheese Sandwich

    Salsa Burger

    [1] Make a queso dip with salsa and cheese sauce (a quick substitute is Velveeta; photo courtesy El Original | NYC). [2] This {Chicken fajita” grilled cheese adds a layer of salsa, which also works on a plain grilled cheese sandwich. Here’s the recipe from ClosetCooking.com. [2] A salsa-topped burger or cheeseburger hits the spot (photo courtesy Pace).

      

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    TIP OF THE DAY: Pairing Beer With Summer Produce

    Grilled Mushrooms & Beer

    Elote - Mexican Corn

    [1] Grilled mushrooms and grilled pineapple with baby arugula and shaved parmesan. Enjoy the earthy mushrooms with a darker beer: amber lager, porter, or stout (photo courtesy Urban Accents). [2] Corn should be enjoyed with a lighter beer: American lager, German wheat beer or saison. Here’s the recipe for this delicious plate of elote, Mexican corn on the cob (photo courtesy Good Eggs | SF.

     

    Last Week was National Farmers Market Week, but all of us should support our local farmers every week. It’s where the season’s freshest local ingredients can be found.

    Even in the depths of winter, where there is no fresh produce in our region, we go to buy apple cider, applesauce, baked goods, kimchi, pickles and anything else they make.

    The folks at (Let’s Grab a Beer) took the opportunity to pair beer styles with particular types of produce. They selected some summer fruits and vegetables and paired them with beer styles that bring out the flavors in the food.

    For your next cook-out or hang-out, try these recommendations and see if you agree.

    If you need an explanation of a particular beer style, head to our Beer Glossary.
     
    Chile Peppers
    Beer Styles: American Lager or IPA.
    Pairing Notes: Spicy, hoppy beers are a great choice for chiles, whether served raw in a dish, grilled shishito peppers or roasted poppers (stuffed jalapeños). Lager can help to tame the heat if the dish is too fiery.
     
    Corn
    Beer Styles: American Lager, German Wheat Beer or Saison.
    Pairing Notes: A light and slightly sweet beer will complement each bite of the sweet corn and salty butter. Try it with everything from corn salad to elote, Mexican seasoned corn on the cob.
     
    Green Beans
    Beer Styles: English Brown Ale or Belgian Wheat Beer (Witbier).
    Pairing Notes: Green beans tend to go well with beers that are both malty and sweet like the English Brown Ale. If you prefer your green beans with a citrusy dressing, try a Belgian Wheat Beer instead.
     
    Grilled Mushrooms
    Beer Styles: Amber Lager, Porter, Stout.
    Notes: The roasted flavor of malted barley in these darker beers complements the earthiness of mushrooms. Try them with grilled stuffed mushrooms, or in a portabella salad with feta, this one with goat cheese or a grilled corn salad (no cheese). For a great beer snack or warm-up to dinner, try this Mexican layered salad, great as a beer snack.
     
    Melons
    Beer Styles: American Light Lager, German Wheat Beer, or Belgian Wheat Beer.
    Pairing Notes: The fruity flavors produced by the yeast in German Wheat beers will often match up well with certain melon flavor profiles.

     

     
    Spinach
    Beer Styles: Belgian Wheat Beer (Witbier) or German Wheat Beer (Weissbier).
    Pairing Notes: The lighter style and vibrant and citrusy flavors of wheat beer complement herbaceous greens. Mix greens into a salad with any fruit, accented with a crumbled dry cheese, like feta. Some of our go-to recipes: watermelon and feta salad (or strawberries, or both fruits) and spicy radishes with stone fruit and feta,
     
    Strawberries, Raspberries, Chocolate-Dipped Fruit
    Beer Styles: American Light Lager, American Stout, Chocolate Stout, Fruit Beer, Imperial Stout, Pale Ale.
    Pairing Notes: In addition to fruit beers like lambic and kriek, turn to American beers and ales: American hops impart citrus flavors and aromas to beers. With chocolate-dipped fruits, darker beers with more heavily roasted barley provide great fusion. For a true beer dessert check out this Chocolate Stout Float recipe. You can make it with chocolate stout or Guinness.
     
    Tomatoes
    Beer Styles:r American Amber Ale, American Lager, IPA.
    Pairing Notes: The hoppy flavors of these beers accent the acidity of tomatoes, while their slight sweetness harmonizes with different types of tomato sauces. Here are ways to use summer tomatoes for every meal of the day.
     
    BONUS PAIRINGS: CHEESES & NUTS

    For a cheese course, snack, or an accent to other recipes, try these pairings:
     
    Acidic Cheeses (e.g. Sharp Cheddar)
    Beer Styles: American Pale Ale, IPA, Porter.
    Pairing Notes: Sharp cheeses are generally more bitter, and thus well suited to the bitterness found in hoppier beers. For some contrast to an acidic cheese, also try porter.
     
    Nutty Cheeses (e.g. Gruyère)
    Beer Styles: American IPA, Dark Lager, Oktoberfest Ale.
    Pairing Notes: For harder cheeses that have a nutty aftertaste, pick a beer that is more barley-forward yet balanced. For contrast, try an American pale ale.
     
    Tangy Cheeses (e.g. Goat Cheese)
    Beer Styles: American Light Lager, Belgian Wheat Beer.
    Pairing Notes: The fruity and citrusy flavors of wheat beers sync up beautifully with tangy cheeses. These bright, carbonated beers are refreshing in warmer weather.
     
    Nuts
    Beer Styles: Amber Lager, English Brown Ale.
    Pairing Notes: For nuts that are both salted and roasted, go with a darker beer that has some complementary roasted barley flavors. These two styles also have a refreshingly crisp finish.
     
    Now, put some pairings together to see what you like best.

     

    Honeydew & Cucumber Salad

    Heirloom Tomato Salad

    Strawberries & Balsamic Vinegar

    [1] Melon dishes like this honeydew and cucumber salad are delicious with wheat beer and light lagers (photo courtesy Good Eggs). [2] The best tomatoes of the summer—heirloom tomatoes—are splendid with an American ale, lager or IPA. [3] A classic Italian dessert, strawberries with a balsamic drizzle (and optional shaved Parmesan) pair best with citrussy beers and dark beers. Here, the berries are served with raw sugar and lemon zest for dipping (photo courtesy Driscoll’s.

     

      

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    TIP OF THE DAY: The Different Types Of Rum

    August 16th is National Rum Day.

    Rum can be a confusing spirit for the everyday consumer. What’s silver versus white rum? What’s silver versus gold rum? Which one should you use for a rum cocktail?

    It starts with distilling molasses.
     
    A BRIEF HISTORY OF RUM

    Sugar cane grew wild in parts of Southeast Asia. It was first domesticated sometime around 8,000 B.C.E., probably in New Guinea. It arrived in India, where better extraction and purifying techniques were developed to refine the cane juice into granulated crystals.

    Sugar then spread quickly. By the sixth century C.E., sugar cultivation had reached Persia; and, from there to elsewhere in the Mediterranean, brought by Arab expansion and travel.

    In 1425, sugar arrived in Madiera and the Canary Islands. In 1493, his second voyage to the New World, Christopher Columbus brought sugar cane seedlings. They were grown, first in Hispaniola and then on other islands. The main sugar-exporting countries in the Caribbean today are Barbados, Belize, Cuba, Guyana and Jamaica.

    In the 17th century, Caribbean sugar cane planters produced sugar by crushing sugar cane, extracting and boiling the cane juice, then leaving the boiled syrup to cure in clay pots. A viscous liquid would seep out of the pots, leaving the sugar in the pot.

    The seepage was molasses—and no one wanted the thick, cloying by-product. It was fed to slaves and livestock, but a monumental amount of molasses was still left over. Sugar was a great cash crop for European planters, but two pounds of sugar yielded a pound of molasses!

    There were no customers or known uses for molasses, so the planters dumped it into the ocean: very sweet industrial waste.

    Finally, slaves figured out a use, and a great one at that. They fermented the molasses and distilled it into alcohol, to yield what became known as rum (source).

    Then, playing around with the now-valued molasses, it was discovered to be as good as sugar in baked goods, and more flavorful.
     
    THE DIFFERENT TYPES OF RUM

    There are several types of rum, known as grades of rum, in the industry.

       

    Aged Rum On The Rocks

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/jamaican iced coffee 230

    [1] Enjoy aged rum on the rocks. [2] Add the basic grade, known a light, silver, white and other names, to an iced coffee for Jamaican Iced Coffee (photos courtesy Appleton Estates rum).

     
    The different types based on factors such as distillation technique, blending technique, alcoholic content and style preferences of the country or the individual distiller. One of the easiest differentiators to understand is aging.

    Aged rums will differ based on type of barrel and length of time in the barrel. Anejo means old in Spanish; Extra-Anejo is the most aged rum you can buy.

    The better rums are made with high-quality molasses, which contains a higher percentage of fermentable sugars and a lower percentage of chemicals.*

  • Light Rum or Silver Rum or White Rum or Crystal Rum. This is “entry-level rum,” offering alcohol and a little sweetness, but not much flavor. Light rums can have a very light color, or can be filtered after aging to be totally colorless. It is aged briefly or not at all. It can be filtered to remove any color, earning it the names “crystal” and “white.” Light rum is typically used for mixed drinks.
  • Gold Rum, Oro rum or Amber Rum. Medium-bodied rum, midway between light rum and dark rum, gold rum is typically aged in wooden barrels. Use it when you want more flavor than light rum provides, for example in a simple cocktail like a Daiquiri or a Mojito.
  • Dark Rum. The rums in this group are also called by their particular color: brown, black, or red rum. This category is a grade darker than gold rum, due to longer aging in heavily charred barrels. As a result, dark rum delivers stronger flavors, more richness and a full body. There are strong molasses or caramel overtones with hints of spices. Dark rum is used to provide a deep flavor in cocktails and is typically used in baking and cooking (it’s the rum used in rum cake).
  • Flavored Rum. Following the growth of the flavored vodka market, you can now find light rum flavored in apple. banana, black cherry, citrus, coconut, cranberry, grape, guava, mango, melon, passionfruit, peach, pineapple, raspberry, strawberry, spiced…and on and on. They have a base of light rum, are mostly used to make cocktails, but are also enjoyable drunk neat or on the rocks.
  • Spiced Rum. Spiced rum is infused with spices—aniseed, cinnamon, pepper and rosemary, for example—and botanicals such as orange peel. The better brands use gold rum and are darker in color, but cheaper brands made from inexpensive light rum will darkened their products with caramel color.
  • Single Barrel Rum. This is the finest rum for sipping. The term “single barrel” refers to the process: After its initial aging, the rum is handpicked and blended before it is barreled for a second time in new American oak barrels, which impart flavors. It is slowly aged again, and finally bottled.
  • Overproof Rum. For serious tipplers, these rums are much higher than the standard 40% ABV (80 proof). Many are as high as 75% ABV (150 proof) to 80% ABV (160 proof). Bacardi 151, for example, is 151 proof.
  • Premium Rum or Viejo Rum. This long-aged spirit is like Cognac and fine Scotch: meant for serious sipping (viejo means old, añejo means aged—it’s semantic). The rum can be aged 7 years of more, and is produced by artisan distillers dedicated to craftsmanship. Premium rum has far more character and flavor than “mixing rum”—it’s a different experience entirely, enjoyed for its complex layering of flavors. The 18 year old Centenario Gold from Flor de Cana is a wonderful sipping experience, but also is priced at $65 or so. You can find a nice 12-year-old in the $25 range.
  •  

    Flavored Mojitos

    Daiquiri Cocktail

    Use silver/white rum for mixed drink. [1] Mojitos—original, mango and lime—from RA Sushi in Orlando. [2] The classic rum drink: the Daiquiri (photo courtesy Tempered Spirits).

     

    WHAT SHOULD YOU BUY?

    For mixed drinks, use the basic light/silver/white rum. Here are the top rum cocktails.

    For sipping, look to aged rums. Compared to aged Scotch, they’re relatively inexpensive.

    Here are some tasting notes from Ethan Trex at:
    Here are recommended brands from Ethan Trax at MentalFloss.com. Unlike pricey aged whiskey, you can pick up some for $25 and $40.

  • Bacardi Anejo
  • Brugal 1888 Gran Reserva
  • Cruzan Estate Single Barrel
  • Don Q Gran Anejo
  • El Dorado Special Reserve 15 Year Old (Guayana)
  • Gosling’s Old Rum
  • Mount Gay Black Barrel
  • Pyrat XO
  • Ron Zacapa Centenario 23 Year Old
  • Ron Vizcaya VXOP
  • Sugar Island Spiced Rum
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    WHAT ABOUT CACHAÇA?WHAT ABOUT CACHAÇA?

    Cachaça (ka-SHA-suh) is a sugar cane distillate made in Brazil, in the style of gold or dark rum. It is the ingredient used in the popular Caipirinha (kai-puh-REEN-ya), Brazil’s national cocktail.

    Cachaça is often called “Brazilian rum,” but the Brazilians take exception to that. They consider their national drink to stand in a category of its own.

    The actual difference between rum and cachaça, which taste very similar, is that rum is typically made from molasses, a by-product after the cane juice has been boiled to extract as much sugar crystal as possible. Cachaça is made from the fresh sugar cane juice (but so are some Caribbean rums, particularly from the French islands). Both are then fermented and distilled. The style is usually like that of light rum, but some cachaça brands are in a style similar to gold rums.
     
    Cachaça has its own holiday: International Cachaça Day is June 12th.

    Here’s more about cachaça.

     
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    *The chemicals, which are used to extract sugar crystals from the sugar cane, can interfere with the actions of the yeast that fermentat the molasses into rum.

    †Black rum is so-named for its color; brown rum and red rum are dark rums described by their colors.

      

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    FOOD FUN: Alcohol & Gummy Candy

    Champagne With Gummy Worms

    Gummy Worm Mojito Cocktail

    Gummy Worm Cocktail

    [1] Champagne with gummy bears. [2] Mojito with a gummy worm garnish—although a Mezcal drink might make more sense with the worms (photos 1 and 2 courtesy Monarch Rooftop). [3] Gummies slithering in a Tequila Sunrise (photo courtesy Drinking In America.

     

    Search for “adult gummies” and you’ll turn up bottles and bottles of nutritional supplements.

    They’re not just multivitamins but biotin, fiber, fish oil, melatonin, vitamin C and more. (Caveat: Before you get too excited, check the grams of sugar on the bottle.)

    Let us introduce you instead to our kind of adult gummies: soaked in wine or spirits.

    Some background: A few months ago, a candy boutique in Los Angeles, Sugarfina, introduced rosé-infused gummy bears. Thanks to social media, they were sold out by pre-order before they even arrived from Germany; there’s a long waiting list (Monarch Rooftop says the number now exceeds 14,000).

    We had tried the Champagne Gummies, which are still available. There also are Cuba Libre Gummies, infused with rum and Coca-Cola.

    We wouldn’t have known the Sugarfina gummies were infused with Champagne, much less with Dom Perignon. (We deduced that the amount of champagne used was “just a splash.”)
     
    REAL ADULT GUMMIES

    Monarch Rooftop, a lounge with a view of the Empire State Building (71 West 35th Street, Manhattan), infuses its own gummies for a selection of creative cocktails. The current menu offers:

  • Tipsy Teddy Bears: gummy bears soaked in Champagne/Rosé.
  • Rummy Worms: gummy worms soaked in rum and paired with a Mojito.
  • Fish Out Of Water: vodka-soaked Swedish Fish laid atop a blue Jell-O shot.
  •  
    They inspired us to infuse our own gummies by soaking them in alcohol. We first tried spirits, then wine. We briefly considered a Boilermaker: beer with whiskey-infused gummies instead of the shot. Maybe for the Super Bowl?

    Whatever you want to infuse, the recipe is below.
     
    National Gummy Worms Day is July 15th, giving you plenty of time to test your own cocktail menu.

    MAKE YOUR OWN ALCOHOL-INFUSED GUMMY CANDY

    The hardest part of this is deciding which spirit and which fruit juice to use. You can halve the spirits and juice and make a split batch to see which you like better. Flavored vodka is even better.

    Beyond Gummy Bears & Worms

    So many decisions! There are gummy butterflies, Easter bunnies, fish, flower blossoms, frogs, fruits, gummy rings, lobsters, peaches, penguins, pigs, rattlesnakes, sharks, Smurfs, soda bottles and turtles.

    You can make your own adult gummy recipe book, with different shapes and flavors for different occasions. Tequila-infused gummies for your Margarita? Certainly: And get the Mexican Hat gummies.

    Check out the novelty gummies on Nuts.com.

     

    Tips

  • Look for a large size of gummies: a 1 kg tub (2.2 pounds) or bulk pricing. A five-pound bag of Haribo Gold-Bears is $12 on Amazon.com. That’s $2.40/pound. If your local store sells them in bulk for much more than that, you may wish to consider your options.
  • Don’t overlook flavored vodkas. We think they’re a better choice than plain vodka. We also loved sipping artisan gin, so made them for a small snack bowl. We ours soaked in gin; although we used everyday Tanqueray to infuse.
  • Test the amount of alcohol. You can make a split batch, or vary the amount your next batch.
  • Make them as gifts, too, with a reminder note to consume within five days.
  • These are not Jell-O shots. Don’t expect a buzz.
  •  
    RECIPE: ALCOHOL-INFUSED GUMMY CANDIES

    Plan ahead: The gummies need to infuse in alcohol for five days.

    Ingredients

  • 1-1/2 cups of vodka or other spirit or wine
  • 2 pounds gummi candy
  •  
    Preparation

    1. PACK the gummies into a lidded container and cover with the spirit. The alcohol should barely cover the top of the gummies.

    2. STIR, cover with the lid and place the container in the refrigerator.

    3. STIR twice a day for five days. If you use a large enough container, you can simply shake it. When ready, drain and serve.

    That’s it!
     
    What If They’re Too Alcoholic?

    First, taste them on the third day. If they’re what you expect, drain them and enjoy. If they’re still too boozy, try them with a cocktail. The combination may provide the right counterpoint. If not…

    You can fix the batch by draining the alcohol and covering the alcohol in apple juice. Shake and taste in a few hours. They may need to juice-infuse overnight.
     
    THE HISTORY OF GUMMY CANDY

    Gummi candy was first produced by Haribo, a Bonn, Germany, confectioner. Haribo is a contraction of Hans Riegel Bonn.

    Founder Hans Riegel invented the Dancing Bear, a fruit gum made in the shape of a bear, in 1922. It was succeeded in 1967 by what would become known worldwide as Gummi Bears, which would spawn an entire zoo of gummi animals.

    Gummi worms, however, were introduced by another gummi candy manufacturer, Trolli (named for forest trolls), in 1981.

    Many Americans use the English spelling, gummy, instead of the German gummi.
     

     

    Gummy Bear Sangria

    Cocktail With Gummy Candy

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/shark tank sugarfactory 230

    [1] Wine-infused dummies with sangria. Given all the fruit, we’d serve them on the side. Here’s the recipe from TrendHunter.com. [3] A root beer float with soda bottle gummies. Add vanilla vodka along with the root beer and ice cream. Check out these alcoholic root beer float recipes on Yummly.com. [4] What to drink while watching “Shark Tank.” At the Sugar Factory in New York City, it’s called The Ocean Blue (photos 2 and 3 courtesy Sugar Factory).

    MORE WAYS TO SERVE GUMMIES

    Beyond filling candy bowls, you can:

  • Garnish the rim of soft drinks or cocktails.
  • Garnish desert plates.
  • Top cupcakes or iced cookies.
  • Use as ice cream/sorbet toppers.
  • Make gummy fruit kabobs, alternating gummies with fresh fruits.
  • Dip in chocolate and harden on wax paper or parchment, for “gourmet” gummies. For this one, it’s better to avoid the smaller gummies like bears.
  • Decorate the rim of cocktails.
  • Add to popcorn.
  • Make gummy trail mix: gummies, M&Ms or Reese’s Pieces, nuts, pretzels and raisins or dried cherries or cranberries.
  • Make the classic Dirt Cake or Dirt Pudding.
  •   

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    RECIPE: Atlantic Beach Pie, A Spin On Lemon Meringue Pie

    Lemon Meringue Pie Slice

    Atlantic Beach Pie Recipe

    Lemon Meringue Pie

    Chess Pie

    [1] A slice of classic lemon meringue pie (photo courtesy IncredibleEgg.org). [2] The Atlantic Beach Pie variation substitutes a crunchy saltine crust (photo courtesy Crook’s Corner | Our State magazine). [3] You can never have too much meringue (photo courtesy McCormick; here’s the recipe). [4] Chess pie is a lemon custard pie baked in an all-butter pie crust (photo courtesy Good Eggs).

     

    August 15th is National Lemon Meringue Pie Day, celebrating one of America’s favorite pies.

    THE HISTORY OF LEMON MERINGUE PIE

    Lemon-flavored custards, puddings and pies date to the Middle Ages, which concluded in the 15th century. Meringue was perfected in the 17th century.

    The modern lemon meringue pie is a 19th-century recipe, attributed to Alexander Frehse, a baker in the Swiss canton of Romandie. By the late 19th century, the dish had reached the U.S. and achieved popularity.

    It combines a lemon custard single crust pie with meringue, the fluffy topping made from egg whites and sugar, baked on top. Here’s the classic lemon meringue pie recipe.

    Fast-forward a century to Atlantic Beach Lemon Pie, a Southern specialty from the beaches of North Carolina.

    It’s a lemon meringue pie with a twist: It has a crunchy, salty crust made from crushed saltine or Ritz cracker crumbs.

    It fell out of fashion for decades, until it was rescued from obscurity by Chef Bill Smith of Crook’s Corner in Chapel Hill, North Carolina.

    Chef Bill added his own touch, substituting whipped cream for the meringue topping.

    Chef Bill has been generous with his recipe. We encountered this recipe in OurState, magazine in Greensboro, North Carolina, whose editor asked him to write about it. Here’s the original article.

    RECIPE: ATLANTIC BEACH PIE

    Ingredients For The Crust

  • 1½ sleeves of saltine crackers
  • 1/3 to ½ cup softened unsalted butter
  • 3 tablespoons sugar
  •  
    Ingredients For The Filling

  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks (tip: eggs separate more easily when cold)
  • ½ cup lemon juice* (about 4 juicy lemons) or Key lime juice (16 Key limes, or substitute juice from 5-6 regular limes)
  •  
    __________________
    *To get more juice from a lemon (or any citrus), microwave it for 10 seconds. Then roll it on the counter, exerting pressure with your palm. You’re now ready to halve and juice it.
     
    Ingredients For The Garnish

  • Whipped cream
  • Coarse sea salt (especially black lava or pink salt like alea for contrast)
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Place the crackers in a plastic bag, seal and crush crush with a rolling pin into tiny, flaky pieces. You will have about 2½ to 3 cups of cracker crumbs. Do not use a food processor or you will end up with cracker dust that doesn’t work.

    2. ADD the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling…

    3. BEAT the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients.

    5. POUR into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
     
    WHAT’S YOUR FAVORITE PIE?

    Check out the different types of pie in our yummy Pie Glossary.
     
    PIE HISTORY

    The ancient Egyptians, who were great bread bakers, worked out the details of early pastry. Theirs was a savory pastry: a dough of flour and water paste to wrap around meat and soak up the juices as it cooked.

     
    Before the creation of baking pans in the 19th century, the coffin, as it was called (the word for a basket or box), was used to bake all food.

    Pastry was further developed in the Middle East and brought to Mediterranean Europe by the Muslims in the 7th century. Another leap occurred in the 11th Century, when Crusaders brought phyllo dough back to Northern Europe (the First Crusade was 1096 to 1099).

    Greek and Roman pastry did not progress as far as it could have because both cultures used oil, which can’t create a stiff pastry. In medieval Northern Europe, the traditional use of lard and butter instead of oil for cooking hastened the development of other pastry types.

    Pies developed, and the stiff pie pastry was used to provide a casing for the various fillings. By the 17th century, flaky and puff pastries were in use, developed by French and Italian Renaissance chefs. These pastry chefs began to make highly decorated pastry, working intricate patterns on the crusts.

     
      

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    TIP OF THE DAY: Oven-Roasted Tomatoes

    When you encounter a bumper crop of tomatoes or see a great sale on tomatoes past their peak: roast them! You can use any fresh tomato: beefsteak, cherry, grape, plum, roma; conventional or heirloom.

    Healthful and delicious, you can serve them as a side with anything, add them to salads and pasta, serve them with a cheese course, and on and on.

    There are so many ways to use this basic recipe. Some of our favorites:

  • Sprinkle with coarse and crunchy or seasoned salt and/or fresh-ground pepper and serve as an antipasto or salad course
  • Blend with simmered with onions, red wine and herbs for a flavorful tomato sauce.
  • Use as a pizza topping.
  • Chop and add to risotto.
  • Serve with a cheese plate.
  • Serve with your favorite soft cheese, drizzled with balsamic vinegar and fine olive oil.
  • Use as a general garnish, plate décor or side.
  •  
    RECIPE: OVEN-ROASTED TOMATOES

    This slow-roasted recipe requires 20 minutes prep time and 1 hour of cook time. It makes enough for leftovers, which can be added hot to pasta, cool to burgers, salads and sandwiches. Use them within a week.

    Roast a mix of sizes and colors for a more beautiful presentation.

    Ingredients For 10 Servings

  • 3 pounds ripe tomatoes, any type
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme (substitute basil, marjoram, oregano or savory)
  • 3 garlic cloves, finely chopped
  •  
    Preparation

    1. PREHEAT the oven to 375°F with a rack in the center. Line a shallow roasting pan or rimmed baking sheet with parchment paper.

    2. PREPARE the tomatoes: Wash, remove any stems and slice them in half lengthwise (with large tomatoes, make a few thick slices). Gently scoop out the seeds with a small spoon. Set the tomatoes, cut side up, in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with the thyme and garlic.

    3. ROAST for 40 minutes, then increase the oven temperature to 400°F. Continue to until the tomatoes caramelize, about 20 minutes.

    4. TURN off the oven and let the tomatoes sit inside for 10 minutes. Remove the pan to a rack and let cool completely.
     
    PLUM TOMATOES & ROMA TOMATOES: THE DIFFERENCE

    If you wonder why plum tomatoes (a.k.a. Italian plum tomatoes) and roma tomatoes look the same, it’s because for the most part, they are.

    The plum tomato can be oval or cylindrical, while the roma is oval or pear-shaped. Their vines are slightly different.

    They are meatier subspecies, with less liquid and seeds than other tomatoes. That’s why they’re preferred for canning and for tomato sauce.
     
    FUN TOMATO FACTS

    The scientific name of the tomato is Solanum lycopersicum. Individual sizes from cherry to beefsteak are subspecies of lycopersicum.

    Tomatoes are members of the Solanaceae family, popularly called the nightshades. Botanically they are berry*-type fruits.

    Other edible nightshades include eggplant, naranjilla, potato (but not sweet potato), tomatillo.

    Another popular nightshade is the chile pepper: hot and sweet varieties and the spices and condiments made from them, such as cayenne, chili powder, hot sauce and paprika.

    Tomatoes originated in the Andes Mountains of Peru, where thousands of different types grew wild. They were first cultivated by the Incas and spread to Central America, the Aztec Empire.

     

    Beautiful Heirloom Tomatoes

    Cherry Tomatoes

    Roasted Tomatoes Recipe

    Heirloom Plum Tomatoes

    [1] Beautiful heirloom tomatoes (photo courtesy The Chef’s Garden). [2] Simple roasting produces glorious results (photo courtesy Hidden Valley). [3] Roasted cherry tomatoes (photo courtesy Good Eggs | San Francisco). [4] Heirloom roma tomatoes (photo courtesy Hannah Kaminsky | Bittersweet Blog).

     
    The tomatillo (Physalis philadelphica), a cousin in the Solanaceae family, grew wild in Central America. It was cultivated by the Aztecs and called tomatl (pronounced to-MAH-tay).

    When the Aztecs began to cultivate the red berry* from the Andes, they called the new species xitomatl (hee-toe-MAH-tay), meaning “plump thing with navel” or “fat water with navel.”

    The Spanish arriving in what is now Mexico called the tomato tomatl (spelled tomate). The Spanish called the smaller green fruit, called tomatl by the Aztecs, tomatillo.

    Tomate first appeared in print (in Spanish) in 1595 [source and a deeper discussion].
     
    __________________
    *The scientific use of “berry” differs from common usage. In botany, a berry is a fruit produced from the ovary of a single flower. The outer layer of the ovary wall (the pericarp) develops into an edible fleshy portion. Thus, “berry” includes many fruits that are not commonly thought of as berries, including bananas, cucumbers, eggplants, grapes, tomatillos and and tomatoes. Paradoxically, fruits not included in the botanical definition include strawberries and raspberries, which are not true berries [source].

      

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    FOOD HOLIDAY: Recipes For National Creamsicle Day

    Creamsicle Cheesecake Recipe

    Creamsicle Cheesecake

    Creamsicle Milkshake

    [1] How about a Creamsicle cheesecake for National Creamsicle Day? Here’s the recipe (photo courtesy Sweet Street Desserts). [2] This recipe from Cook’s Country layers the cake, sherbet and ice cream in a springform pan lined with lady fingers. [3] Prefer a drink? Try a Creamicle shake or cocktail (photo courtesy Williams-Sonoma).

     

    The Creamsicle® was created by the Popsicle Corporation, established in the Depression by Frank Epperson, who had invented the Popsicle®. The vanilla ice cream pop, coated with orange sherbet, became a sensation.

    Today Creamsicle® and Popsicle® are registered trademarks of the Unilever Corporation. Any company wishing to use the name for a product must get a license from Unilever.

    But in the Wild West of online recipes, anything goes.

    Here’s more Creamsicle history.

    Since August 14th is also National Creamsicle Day, take a look at other Creamsicle-inspired food.
     
    FAVORITE CREAMSICLE VARIATIONS

    The easiest, and a favorite of ours, is a simple bowl of vanilla ice cream and orange sorbet (mango sorbet is a great substitute).

    You can also make vanilla cupcakes with orange frosting or top vanilla ice cream with orange liqueur.

    Here are more celebratory recipes:

  • Creamsicle Cheesecake
  • Creamsicle Cocktail
  • Creamsicle Ice Cream Cake
  • Creamsicle Milkshake (recipe below)
  •  
    Also check out fior di Sicilia, an Italian essence used to flavor baked goods and beverages. Its flavor and aroma are reminiscent of a Creamsicle.
     
    RECIPE: CREAMSICLE MILKSHAKE

    Make this recipe, from Williams-Sonoma kitchens, in 5 to 10 minutes.
     
    Ingredients Per Drink

  • 1/2 cup vanilla ice cream, firmly packed
  • 1/2 cup orange sherbet, firmly packed
  • 1/3 cup milk, plus more as needed
  • Optional garnish: orange wheel/wedge or whipped cream
  •  
    Preparation

    1. COMBINE the ingredients in a blender and process on the low setting. If the shake is too thick, add more milk until the desired consistency is reached.

    2. POUR the shake into a tall glass and garnish as desired.

     
     
      

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    TIP OF THE DAY: Savory Tomato Clafoutis

    Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound.

    Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde (flow-NYARD).

    In the centuries before ceramic pie plates were invented (during the Renaissance), the filling was placed into a hand-crafted dough with no sides (think of a galette, or a pizza with a higher side crust).

    The fruit is placed in a pie shell and covered with a flan (custard)-like filling; then baked until puffy. The fruit is not only inside the custard, but tempting nuggets pop through at the top.

    The recipe originated in the Limousin region of France, where black cherries were plentiful (red cherries can also be used). The name derives from the verb clafir, to fill, from the ancient language of Occitania, the modern southern France.

    Fruit clafoutis can be served warm, room temperature or chilled; vegetable clafoutis are better warm.
     
    RECIPE: SAVORY TOMATO CLAFOUTIS

    A savory clafoutis is similar to a quiche. Without a crust it is a savory custard, and can be made in a pie plate or in individual ramekins.

    This recipe was contributed by Karen, FamilyStyle Food to Go Bold With Butter, a source of wonderful recipes.

    Karen made the dish as a custard, without a crust. You can do the same, or use a pie crust or a crust of crushed biscuits/crackers.

    Prep Time is 10 minutes, cook time is 55 minutes. Serve it warm from the oven or room temperature, for brunch, lunch or dinner, or as a first course or snack.

    For a more artistic presentation, use cherry tomatoes in an assortment of colors. You can also combine cherry and grape tomatoes.

     
    Ingredients For 4-6 Servings

  • 12 ounces cherry or grape tomatoes in assorted colors, halved
  • 3 tablespoons butter, melted
  • Kosher salt or seasoned salt*
  • 2 eggs, separated
  • 1/8 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, sliced into ribbons
  • Optional crust
  • Optional garnish: marinated tomato “salad”†
  •  
    __________________
    *We used rosemary salt, a blend of sea salt and rosemary. You can make your own by pulsing dried rosemary (or other herb) and coarse salt in a food processor. Start with a 1:3 ratio and add more rosemary to taste.

    †We cut up the leftover tomatoes and marinated them with diced red onion and fresh herbs in a vinaigrette of olive oil and balsamic vinegar. Drain it thoroughly through a sieve and then use it as a topping or a side garnish.

     

    Cherry Clafoutis

    Mixed Berry Clafoutis

    roasted-tomato-clafoutis-goboldwbutter-230

    [1] A classic clafoutis, a custard tart with black cherries (here’s the recipe from FoodBeam.com). [2] This mixed berry clafoutis is from The Valley Table, which highlights the cuisine of New York’s Hudson Valley. It is garnished with fresh berries and a side of crème fraîche. [3]A tomato clafoutis with flavorful summer tomatoes (photo courtesy FamilyStyleFood.com.

     
    Preparation

    1. PREHEAT the oven to 375°F. Prick the bottom of the pie shell all over with a fork. Line the bottom with parchment paper and fill with pie weights or dried beans. Bake until the crust begins to color around the edges, 15 to 20 minutes. Remove from the oven, set aside and raise the oven temperature to 400°F.

    2. TOSS the tomatoes and butter on a baking sheet and sprinkle with salt to taste. Roast 15-20 minutes until the tomatoes are soft and begin to caramelize. Transfer the tomatoes to 9-inch round or square baking dish, or set aside until Step 5.

    3. REDUCE the oven temperature to 375°F. Whisk the egg yolks, 1 teaspoon salt and the sugar in large bowl until lightened and creamy. Stir in the flour, 3 tablespoons of the Parmesan and the cream.

    4. BEAT the egg whites in separate bowl or heavy-duty mixer until they form soft peaks. Fold into yolk mixture until blended. Pour batter over tomatoes and sprinkle with basil.

    5. BAKE 18-20 minutes or until batter is puffed and light golden. Sprinkle remaining cheese over top and serve warm.
     
    CHECK OUT THE HISTORY OF PIE

    Invented by the ancient Egyptians, for some 2,000 years food was not baked in containers (e.g. pie plates, baking pans), but completely wrapped in dough. The dough wrap was called a coffin, the word for a basket or box.

    Here’s the scoop.

      

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