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TIP OF THE DAY: Thanksgiving Coffee, Christmas Coffee

November 19, 2011 at 8:11 am · Filed under Beverages, Christmas, Coffee & Tea, Thanksgiving & Fall, Tip Of The Day

As if there isn’t enough to prepare for Thanksgiving or Christmas dinner, there’s also the after-dinner coffee to consider.

Here are some tips from the experts at Eight O’Clock Coffee and THE NIBBLE:

  • Test new equipment in advance. Don’t wait until the dinner to try your new French press or Nespresso machine. Play it safe and test new coffee makers and brewing gadgets long before company arrives.
  • Don’t wait until after dinner to offer coffee. Coffee can be enjoyed from the moment guests arrive, and some guests may prefer it to a cold drink.
  • Provide a fine coffee shop experience. Set out shakers of cinnamon, cocoa, ginger, nutmeg and flavored creamers.
  • Provide a choice of milk. Some people like cream, some people prefer fat-free and some even require lactose-free milk. If you only want to deal with two choices, we recommend half-and-half for the cream crowd and lactose-free, fat-free milk for the rest. There’s no difference in the flavor between lactose-free and regular milk. People who want something in between the two choices can combine half and half with fat-free milk.
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    Have you thought about coffee service?
    Photo by Ermek | IST.
     

  • Add some “holiday cheer.” A spoonful of brandy, whiskey or liqueur turns a cup of coffee into a holiday treat. It’s a great occasion to pull out the liqueurs you don’t use often. Chocolate liqueurs, coffee liqueurs, cream/creme liqueurs, honey liqueurs, some herbal liqueurs (anisette, benedictine) and nut liqueurs all work well. You can also provide shot glasses for those who want to sip separately.
  • Don’t forget the decaf. Be prepared for caffeine-conscious guests. Some people will want caffeine for the ride home. Others need to avoid it for medical reasons, or so they can get to sleep.
  • Coffee for large parties. If you’re brewing coffee in a high-capacity urn, consider storing and serving the coffee in thermal carafes after brewing. Carafes keep coffee hot and fresh for up to two hours, while urns may “burn” your brew as it sits. (We recently traded up from our glass carafe brewer to a Cuisinart thermal carafe brewer for just this reason.)
  • Coffee to go. Stock up on holiday-themed to go cups with lids, and send guests home with a cup of coffee for the road. Guests with a long ride ahead will appreciate it.

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    Consider A House Gift Of Coffee

    While many guests bring a bottle of wine, consider bringing a bag or two of coffee. You can make the gift special by choosing a seasonal blend for Thanksgiving or Christmas.

    Especially if you’re one of the caffeine-conscious, feel free to BYOB (bring your own bag) of decaf.

    COFFEE LOVERS: Check out our Coffee Section for recipes, reviews and lots of great information on brewing and serving coffee.

      

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    COOKING VIDEO: How To Roast Marrow Bones

    November 19, 2011 at 7:38 am · Filed under Meat & Poultry, Recipes, Videos

     

    This week, everyone’s focused on the turkey.

    But let us present a crowd pleaser that you can whip up in a jiffy when the turkey’s gone: roast marrow bones.

    Marrow bones, you say? Aren’t they a treat for the dog?

    Lucky dogs and lucky humans both eat marrow bones. Humans cook them first, and enjoy them on toast points. No less a gourmet than Anthony Bourdain has said that if he could choose his last meal, it would be roast marrow bones.

    While we previously thought that bone marrow was pure cholesterol, according to Wikipedia, bone marrow is high in monounsaturated fats that are known to decrease LDL cholesterol levels, resulting in a reduced risk of cardiovascular disease.

    It does sounds counter-intuitive! Bone marrow also contains a high proportion of vital nutrients: protein, B complex vitamins, calcium, magnesium and zinc, among others. It was a prized food in hunter-gatherer societies.

    How To Serve Roasted Bone Marrow

    Serve the bones standing upright on a plate. If you have espresso spoons, they’ll fit more easily inside the bones to scoop out the marrow, which you can then move straight to your mouth. Otherwise, use a dinner knife to spread the marrow on toast.

    Another way to serve the bone marrow is as a steak topper. Remove the marrow from the roasted bones and mix it with gremolata, a combination of three minced garlic cloves, 1/4 cup finely chopped parsley and minced lemon peel (remove the peel with a vegetable peeler).

    Atop a warm steak, the marrow will melt into the meat and the gremolata will add bright flavors.

    Pour some hearty red wine, and you’ll be in heaven.

    In addition to buying beef bones for marrow, you should also enjoy the marrow from braised beef shanks. You can enjoy the marrow from any bones. Our dad liked to crunch on chicken bones for the marrow.

    Let us know how you enjoy marrow.
       
       

    Find more of our favorite beef recipes.

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    TIP OF THE DAY: Host A Holiday Chex Mix Exchange

    November 18, 2011 at 8:04 am · Filed under Christmas, Entertaining, Holidays & Occasions, Recipes, Snacks


    Have you participated in a holiday cookie exchange? It’s a tradition in many homes.

    Each participant bakes a large batch of a particular cookie recipe, then meets up at the host’s home for a cookie exchange, where everyone trades some of their batch for other participants’ cookies. The parties are also an occasion to share a cup of coffee and tea—or something stronger—and catch up with friends.

    Everyone goes home with different types of cookies to serve over the holidays.

    The folks at Chex, who introduced America to Chex Party Mix, are looking to save you time (and a sugar high) over the holidays. They’d like you to turn the cookie exchange into a Chex Mix exchange.

    We like the idea!

  • Instead of scores of sweet cookies, there are sweet and savory Chex Mixes.
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    Instead of a holiday cookie exchange,
    go exchange crunchy Chex snack mixes.
    Photo courtesy General Mills.
     

  • Chex cereals are full of fiber: Each variety provides at least 8 grams of whole grain per serving, towards the recommended daily 48 grams.
  • Instead of hours baking and cleaning in the kitchen, you can turn out Chex Mix recipes in the microwave in 15 minutes—less time than it takes to preheat the oven for cookies.
  • And there’s something for everyone: some 70 recipes, plus 20 gluten-free options.
     
    And of course, you can create your own Chex Mix. Our specialty is a Japanese Chex Mix with rice cracker snacks, wasabi peas and dry-roasted edamame—terrific with Martinis, Bloody Marys and beer (recipe below).

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    Hosting a Chex Mix Exchange Party involves minimal planning and preparation. You can find all the information at Chex.com, including invitations, packaging ideas and shopping lists.

    Let us know your favorite recipe!

    Find more of our favorite snacks and recipes in our Gourmet Snacks Section.

    RECIPE: NIBBLE ON THIS! JAPANESE CHEX MIX

    Ingredients

  • 4 cups Rice Chex cereal
  • 4 cups Wheat Chex cereal
  • 2 cups Japanese rice crackers
  • 2 cups honey-roasted almonds (optional)
  • 1 cup wasabi peas
  • 1 cup dry-roasted edamame
  • 1 tablespoon toasted sesame seeds
  • 6 tablespoons butter
  • 1 teaspoon light soy sauce

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    Preparation
    1. In large microwavable bowl, mix all dry ingredients.
    2. In small microwavable bowl or measuring cup, microwave butter uncovered on High for 40 seconds or until melted. Stir in soy sauce. Pour over dry mixture, stirring until evenly coated.
    3. Microwave bowl of mix uncovered on High for 4 to 5 minutes, stirring every two minutes. Spread on foil, wax paper or paper towels to cool. Store in an airtight container.

      

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    COOKING VIDEO: How To Bake Acorn Squash

    November 17, 2011 at 6:30 am · Filed under Recipes, Vegetables-Salads-Herbs, Videos

     

    Many people shy away from baking acorn squash at home. We don’t blame them: Unless you know how to cut one properly, the prospect of using a big knife to cut open a thick winter squash can be scary. The thick, green, ribbed skin can seem impenetrable.

    Yet the yellow-orange flesh inside is delicious: sweet, nutty and simple to bake.

    In this video, you’ll see how easy it is to cut and bake acorn squash. Instead of the cinnamon and clove used in the video, you can brush maple syrup on the squash for a different flavor profile.

    Acorn squash is loaded with the powerful antioxidant beta-carotene (it’s what gives the orange color to vegetables; the body converts it to vitamin A). A one-cup serving has about 115 calories—less than a cup of potatoes—plus 9g of dietary fiber, 2g of protein, manganese, magnesium, potassium and vitamins A, B1 (thiamine), B5 (pantothenic acid), B6, B9 (folate) and C.

    And it’s so yummy!

    Get cooking:

       
       

    Do you know your acorn and butternut squash from your Hubbard and kabocha? Check out all the different types of squash in our Squash Glossary.

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    TIP OF THE DAY: How To Keep Produce Fresh

    November 17, 2011 at 6:15 am · Filed under Tip Of The Day, Vegetables-Salads-Herbs

    Today’s tip comes from a reader question to The New York Times: Does the mist that grocers spray on fresh vegetables keep them fresh or hasten spoilage?

    It depends. Without spraying, many vegetables would wilt, since, after harvest, they go into a drier environment and cannot replenish water through their roots.

    On the other hand, the water spray enables micro-organisms to start degrading the plant tissue.

    Below, Dr. Randy W. Worobo, an associate professor of food microbiology at Cornell University, suggests the best way to store your produce once you get it home.

     
     

    How To Extend The Life Of Fresh Produce

    		 

    Extend the life of your produce with these
    tips. Photo courtesy GrowingVegetables.com.
     
    You can throw away less produce—and save hundreds of dollars a year—with these simple steps.

  • Submerge produce in cold tap water for 5 to 15 minutes, until it is fully hydrated.
  • Drain and dry off the remaining moisture by blotting, using a salad spinner or simply letting the water evaporate at room temperature for 30 to 60 minutes.
  • Wrap the produce in a paper towel to absorb excess water, place it in a plastic bag (with the paper towel) and refrigerate.

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    Storing herbs is a bit different.

  • Basil, Cilantro & Parsley. Certain herbs, like basil, are damaged by the cold in the refrigerator; the leaves will start to turn black. Instead of refrigerating, trim the ends and keep the herbs in an inch or two of water in a container on the counter, changing the water daily as with fresh flowers. Other long-stemmed herbs, such as cilantro and parsley, should be kept the same way.
  • Chives, Rosemary & Thyme. These herbs do go into the fridge, with a different treatment. Wrap them loosely in a paper towel and then in a plastic bag. Air needs to circulate, or the trapped moisture will attract mold. Place these herbs in the produce compartment or the butter compartment on the door, both of which are warmer than the rest of the fridge.

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    As with all produce, don’t rinse herbs until you are ready to use them.

    Try A Freshness Extender

    You can buy freshness extenders for the produce drawer that dissipate the ethylene and keep the food fresher for longer. They’ve been a godsend in keeping our berries from rotting!

    The ethylene gas emitted by some types of produce hastens ripening—and then, spoilage. That’s why you can put green bananas in a closed bag for a day or two, which concentrates the gas for quick ripening.

    Apricots, kiwi fruits, peaches, pears and plums are also good ethylene producers. If any of these fruits are in a closed produce drawer with other items, the ethylene in the closed space will begin to degrade the neighboring produce.
      

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