[1] Pouring the hot, foamed milk into the espresso (photo © Olesyk | Pinterest).

[2] A standard cappuccino (photo courtesy Truvia | Erika Dodge).

[3] Nespresso Aeroccino Milk Frother, an electric frother (photo courtesy Williams-Sonoma).

[4] Aerolatte milk frother wand, a battery-operated frother (photo courtesy Williams-Sonoma).

[5] Latte doesn’t have the added foam of cappuccino, which is why baristas can make the latte art (photo © 3 Bros Cookies).

November 8th is National Cappuccino Day, a beverage that has been widely known in the U.S. only since the 1990s.
 
 
THE COMPONENTS OF CAPPUCCINO

Cappuccino is an espresso-based drink topped with hot milk and milk foam (photo #1). Sometimes there is a sprinkle of cinnamon or cocoa powder.

Because of the technology needed to make the espresso and foam the milk, cappuccino is not an ancient drink: It is little more than hundred years old.

Before there was cappuccino, there had to be espresso.

While modern coffee culture has been around since the 15th century (the history of coffee), it took a few more centuries for espresso to appear.

The espresso coffee machine was invented in Italy; the first patent was filed by Luigi Bezzera in 1901.

Espresso grew in popularity, and improvements were made to the original machines. The machines were complicated and bulky, thus limited to cafés with trained baristi. Sitting at a café, conversing or reading with an espresso, cappuccino or latte, became a leisure activity.

The first record of the term “cappuccino” dates to the 1930s [source].

It seems to have been served Viennese style, topped with whipped cream and cinnamon or chocolate shavings.

After World War II, the development of better and more widely-available espresso machines created a thick crema on the top of the espresso (which was and is drunk black). From there, a the leap to foamed milk occurred.

The stage was set for the modern cappuccino, a base of espresso and crema, topped with one-third steamed and frothed milk, in a steam-heated porcelain cup (photo #2).

Espresso machines were developed with built-in steam arms to easily steam and froth milk in small pitchers. Today, with improvements in technology, every home with $100 to spare can have a basic espresso machine with a frothing arm.
 
 
CAPPUCCINO: A BREAKFAST DRINK

In Italy, cappuccino is traditionally a breakfast drink, often eaten with a croissant or a breakfast pastry. Casually, it is referred to as cah-POOCH, as in un cappuch, per favore.

Generally, Italians do not drink cappuccino after 11 a.m. But beyond Italy, anything goes. We personally enjoy cappuccino as comfort food whenever we want milky, foamy coffee. On some diet days, we can drink three or four!

Since that can be a pricey habit at coffee bars, we have a Nespresso espresso machine.

We also have a separate milk frother from Nespresso, called the Aeroccino (photo #3). For a modest investment, there are simple frothing wands from Aerolatte (photo #4) and other manufacturers.
 
 
CAPPUCCINO COMES TO AMERICA
While cappuccino spread throughout Europe, Australia, South Africa, South America, it was limited to the more cosmopolitan regions of North America in the 1970s and 1980s, until the mid-1990s.

Then, coffee bars began to spring up everywhere, serving espresso, cappuccino, latte and other Italian coffee-based drinks and espresso-based drinks.
 
 
HOW CAPPUCCINO GOT ITS NAME

Cappuccino takes its name from the order of Franciscan Friars Minors, nicknamed “cappuccini” (Capuchin monks) from their hooded frocks (cappuccio means hood in Italian, but it is particular the reddish-brown color of the frock that engendered the name).

There is a myth that a 17th century Capuchin monk, Marco d’Aviano, invented cappuccino after the Battle of Vienna in 1683, and that it was named after him.

This is as much a myth as the invention of the croissant to honor Viennese victory in that same battle (history of the croissant). Both croissant and cappuccino are 20th century creations.
 
 
CAPPUCCINO-LATTE DIFFERENCE

Latte is different from cappuccino, based on the amount of milk.

In our family, one of the greatest social sins is to run out of food.

This year, we’re using this servings planner from Whole Foods Markets.

Just enter the number of guests, and the tool will calculate how much you should serve.

Whatever you’ve making, just put in the number of people and it will tell you how much you need in:

How much of everything do you really need (photo 1ThanksgivingDay)?

[2] For a bigger bite (and they’re even easier to make): chocolate-covered nut clusters (photo courtesy Lindt USA).

[3] Nuts setting on parchment paper (photo courtesy Paleo Lezap).

Why don’t we make chocolate-covered nuts as gifts…and, not selflessly, for our own snacking. You need only two ingredients: chocolate and nuts.

Melt the chocolate, toss in the nuts: It’s that easy.

Among the choice of confections, we think of chocolate-covered nuts as almost guilt-free.

 
You can use any nuts you wish, but the “magnificent seven,” those with the lowest saturated fats, are:

 
But if your preference is for cashews or macadamias, go for it!

You can use your chocolate of choice—dark, milk, white—but the darker the chocolate, the more flavonoids—the antioxidants that provide health benefits*. Milk chocolate doesn’t have much of them.

The following recipe makes individually-covered nuts, but it’s even easier to make clusters:

You don”t have to remove individual nuts from the chocolate. Just scoop the chocolate-covered nuts out with a tablespoon.
 
 
RECIPE: CHOCOLATE COVERED NUTS

This recipe is from Paleo Leap.

Prep time is 10 minutes, cook time is 10 minutes.

Ingredients For 4 Servings

 
Preparation

1. COVER a baking sheet with parchment or wax paper. Melt the chocolate in a double boiler over medium heat, stirring until fully melted. Stir the almonds into the chocolate, and toss until well coated.

2. REMOVE the nuts with a fork or a slotted spoon (shake to eliminate excess chocolate) and place onto the baking sheet and sprinkle almonds with sea salt. Set aside until the chocolate is set.

To make nut clusters: Drop by rounded tablespoonfuls onto the baking sheet.

3. STORE in the fridge until ready to serve.

*Flavonoids have anti-inflammatory benefits, cardiovascular system benefits, and support a healthy nervous system (nerve regeneration, cognitive function, etc.).
 
 

Our tip today focuses on uses for bone broth. Bone broth is an alternative to stock, a flavorful liquid made by slowly simmering bones, cartilage, and tendons, with some bits of meat that remain attached.

The difference between stock and bone broth is that while stock can be made in three or four hours, bone broth is simmered for 24 hours or more, extracting the maximum amount of collagen (protein) and other nutrients from the bones.

Bone broth can be made from any type of animal bones, from whatever carcass has been butchered—beef, bison, chicken, lamb, turkey—and fish bones. The broth is typically seasoned with onions and herbs.

Get protein with your cocktails! A recipe for Bone Broth Bloody Mary is below.
 
 
THE BENEFITS OF BONE BROTH

Over the past few years, drinking cups of bone broth has become a healthy habit for those seeking a variety of healing benefits:

 
 
BONE BROTH IN COOKING

But before we heard of bone broth as a health food darling, we used it for cooking:

 
Weight Watchers began recommending bone broth* as “free food” (have all you want) when the program began back in the 1960s.

Calories will vary by the producer but you can estimate 66 calories per eight-ounce cup.

You can make your own bone broth from scratch, but most people would rather buy it than watch a simmering pot for a day.

HOW TO ADD MORE BONE BROTH TO YOUR DIET

What can the home cook do with bone broth, beyond heating it in the microwave to drink?

We recently asked Bonafide Provisions, the first USDA-approved organic bone broth on the market, to share their favorite uses for bone broth. Here are their recommendations.

1. FROZEN CUBES. Start by freezing bone broth in ice cube trays. You’ll be ready to add extra collagen protein into soups, and stews, and even your simplest recipes is by dropping a cube of bone broth into them.

2. BREAKFAST. Take your pick:
Instead Of Coffee: For a start-the-day drink, make a bone broth “latte” instead. The collagen protein in the bone broth will fill you up. This recipe (photo #1) combines chicken bone broth, coconut milk, fresh basil and lime juice for a Thai-inspired bone broth latte.
Pancakes & Waffles: You can “secretly” add bone broth protein to carb-laden favorites like pancakes and waffles. Here’s a recipe (photo #2).
Breakfast Broth: Soup is a popular breakfast item in Southeast Asia. Here’s a recipe for an Asian-style breakfast soup that can be enjoyed all day.

3. BRUNCH COCKTAILS & COCKTAIL HOUR. Become a bone broth mixologist Using bone broth in our recipes is no exception. A favorite is a bone broth Bloody Mary (photo #8), the recipe below.

4. BOILING. Use bone broth in place of water or stock for cooking. Bone broth makes a delicious and nutrient-packed alternative to water in most recipes. Cooking grains in bone broth dishes adds not only flavor but gut-supporting collagen protein.

5. BRAISING LIQUID. Bone broth makes a great braising liquid for vegetables, short ribs and other braises (photo #4).

6. SAUTÉS & PAN SAUCES. Use it for all sauté and braising needs. Add a few tablespoons to ¼ cup of bone broth to deglaze the pan to make a sauce for meat. for a sauce for meat.

7. SLOW COOKING. Create delicious and easy meals in a slow cooker. It’s as easy as adding a protein, your favorite spices, chopped veggies, and a bag of beef bone broth to your slow cooker for a fuss-free, effortless stew.

8. SOUPS. It’s easy to add bone broth protein to just about any soup (photo #3). Using bone broth as a base for all of your soups and stews takes the hard work out of crafting a soup from scratch. Create easy blender soups with roasted vegetables. Check out these recipes from Bonafide.

9. PROTEIN ENHANCER. Hide bone broth in foods for picky eaters who aren’t getting enough protein. Check the recipes for everything from enchiladas to potato wedges.

10. SNACKS. Heat up 8-10 ounces of our bone broth with your favorite spices. The saltiness is satisfying and the collagen protein provides satiety.

11. SMOOTHIES. We love to add 2 cubes of bone broth to our morning smoothies (coconut milk, spinach, berries) as a way to boost the amino acid content and add in some extra protein.

12. BEDTIME RELAXER. Sip bone broth as a tea before bed. It’s not only a comforting, warm snack, but the amino acid, glycine, found abundantly in bone broth, helps support deep, restful sleep.
 
 
DO YOU HAVE MORE SUGGESTIONS FOR HOW TO USE BONE BROTH?

Let us know!

There are bone broth recipes for every meal of the day on the company website.
 
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*Then in the form of bouillon cubes.

[1] Breakfast or snack: bone broth latte with coconut milk. Here’s the recipe (all photos courtesy Bonafide Bone Broth).

[2] Add protein to breakfast: Sneak bone broth into waffles. Here’s the recipe.

[3] For lunch or dinner, add bone broth to soups (here’s the recipe for this parsnip-garlic soup).

[4] Use bone broth in your braises. Here’s the recipe for braised short ribs with cauliflower purée.

[5] Cocktails from classics to your own creations have enhanced flavor and protein with the addition of bone broth. Here’s the recipe for this Salty Dog cocktail.

[6] and [7] The four flavors of Bonafide Bone Broth.

A Bloody Mary with beef broth has been made for a half century or longer. It is also known as a Bloody Bull, Bull Shot and Beefy Mary.

The saltiness of the broth gives this Bloody Mary variation a rich flavor, not to mention, collagen protein.

Want something fruitier? Here’s a Salty Dog cocktail with bone broth.
 
Ingredients Per Drink

[9] Want to serve crudités with your Bloody Marys? Make this protein packed ranch dip recipe.

 
Garnishes

Select your own favorites. Some suggestions:

 
Here are 11 more Bloody Mary garnishes. 

Preparation

We like to mix the salt with lemon zest and/or minced dill.

1. PLACE the salt or seasoning on a dish, rub the lime around the rim of a large glass, and twist it in the salt.

2. COMBINE all of the drink ingredients in a mixing glass or pitcher and stir well. Taste and add horseradish, Worcestershire, salt, and pepper to taste.

3. ADD ice cubes to the glass. Add the mixed drink. Garnish with items of choice and serve.
 
 
ABOUT BONAFIDE PROVISIONS BONE BROTH

Bonafide Provisions was founded in 2011 when Sharon Brown, a clinical nutritionist, and certified GAPS practitioner, noticed a reluctance from her patients to make their own bone broth (it’s time-consuming). But her GAPS program clients were reluctant to make their own bone broth.

Products include Beef, Chicken, Turkey and Frontier Blend (beef, bison, lamb, turkey) organic bone broths. A second line, Drinkable Veggies, comprises five different blends of organic vegetable juices and bone broth, with 6-11 grams of protein per serving.

Bonafide Provisions Certified Organic broth and Drinkable Veggies have no grains, sugar or dairy and are Whole30 approved.

Learn more and use the store locator at BonafideProvisions.com.
 
 

We have no one to blame but ourself; and last year we stuck half a dozen bags of fresh cranberries into the freezer, to make raw cranberry-orange relish for summer sorbets and sides with grilled chicken and fish.

We started looking for other ways to use our cranberry relish and—no surprise—it can be enjoyed every day of the year.

Cranberry relish and cranberry sauce are condiments. A condiment is a spice, sauce, spread or other preparation that is added to the main food to enhance flavor or provide a complementary flavor.

The Romans turned their love of the condiments garum and liquamen—two types of fish sauce—into a flourishing condiment industry.

The world’s oldest surviving cookbook De Re Coquinaria by Apicius, compiles recipes of 4th and 5th century cuisine. It contains a section devoted to condiments.

Here’s a list of condiments throughout the globe.

But back to a very American condiment, here’s how we use cranberry relish. Instead of waiting for Thanksgiving dinner, start enjoying it now.

USES FOR CRANBERRY RELISH

At Breakfast

 
At Lunch

 
With Cocktails & Other Beverages

 
Cocktail Food

 
At Dinner

[2] Baked Brie with cranberry relish from The Wanderlust Kitchen.

[3] Cranberry sauce on vanilla ice cream (photo courtesy Watermelon Board).

 
FRESH CRANBERRY RELISH RECIPE

If you don’t already have a recipe, it couldn’t be simpler.

Ingredients

 
Preparation

1. PLACE half the cranberries, half the orange slices and optional apple in a food processor; process until mixture is evenly chopped. Transfer to a bowl. Repeat with the second batch.

2. COMBINE in a bowl and stir in the sugar and optional pecans and/or raisins. Store in the refrigerator or freezer.

[5] Chop baking chocolate or a white chocolate bar (photo courtesy King Arthur Flour).

[6] You can substitute quality white chocolate chips like Guittard for baking chocolate (photo courtesy Lake Champlain Chocolates).

[7] The recipe requires both orange zest and juice (photo courtesy Good Eggs).

RECIPE: CRANBERRY ORANGE CHEESECAKE

We love cranberry cheesecake, the tart fruit complementing the rich cheese custard*.

We particularly enjoyed this twist from Reynolds Kitchens.

It’s a creamy, white chocolate cheesecake with orange zest, and a cranberry sauce topping.

We used our cranberry relish instead of the sauce. Either option is delicious.The difference is that sauce is cooked to a smooth consistency, and relish is raw.

Prep time is 4 hours including cooling. Cook time is 1 hour.

Ingredients For The Cheesecake

 
Cranberry Orange Sauce

You can use your favorite cranberry relish recipe, or make this sauce:

 
Preparation

1. MAKE the cranberry orange sauce: Combine the ingredients in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

2. PREHEAT oven to 350°F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide aluminum foil. Bring the edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.

3. ZEST 1 teaspoon of orange zest from the orange. Juice 1/4 cup orange juice from the orange; set both aside.

4. COMBINE the vanilla wafers, pecans, and 1 teaspoon of sugar in a medium bowl. Stir in the melted butter. Press the mixture onto the bottom and about 1-1/2 inches up the sides of the springform pan. Place in a roasting pan.

5. BEAT the cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add the orange juice and beat until smooth. Beat in the eggs and white chocolate.

6. POUR the filling into the crust pan. Place a roasting pan on the oven rack, and place the springform pan inside the roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.

7. BAKE 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn off the oven and allow the cheesecake to stand in oven for 1 hour. It will continue to set up during standing time in oven.

9. COVER and chill for at least 4 hours before serving. Top with cranberry orange sauce to serve.
 
 
MORE CRANBERRY CHEESECAKE RECIPES

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*Cheese cake is actually a cheese custard pie. It joins mis-named dishes like Boston Cream Pie, which is a layer cake.