This recipe from McCormick makes chocolate chip cookie dough stars.

Since there’s no oven and no knives, you can delegate the task to a fledgling cook. Prep time is 20 minutes.

RECIPE: CHOCOLATE CHIP COOKIE DOUGH STARS

Ingredients For 24 Cookies

 
Preparation

1. PREPARE a 15 x 10 x 1-inch shallow baking pan by lining with foil. With an electric mixer…

2. BEAT the cream cheese and butter in a large bowl at medium speed, until light and fluffy. Add the sugars, vanilla and salt; mix until blended and smooth. Stir in the vanilla wafer crumbs and chocolate chips.

3. PRESS the cookie dough firmly into the pan, in an even layer. Freeze for 1 to 2 hours or until firm.

4. FLIP the cookie dough onto a cutting board and remove the foil. Cut into star shapes with 2-inch star-shaped cookie cutter.

5. PRESS the cookie dough scraps back into pan, refreezing it if too soft, to cut out more stars. (If you eat them, we won’t blame you: We’ll join you. You can eat them with impunity since there is no raw egg).
 
 
IF YOU WANT SOMETHING SWEET IN RED, WHITE & BLUE…

HERE ARE MORE DESSERT RECIPES

Cakes & Cupcakes

 
Cookies & Bars

 
Ice Cream

 
Pies & Tarts

 
More

 
 
MORE PATRIOTIC FOOD

For some red, white and blue recipes for other meals, head here.

[2] A frozen patriotic pie from QVC (recipe).

[3] Make a custard or cream pie with a berry top (photo courtesy American Pie Council).

[4] A flag layer cake from Good Eggs, in the trendy naked cake style (no icing on the sides).

[5] The easiest red, white and blue dessert: pound cake, whipped cream and berries (photo courtesy Knudsen Dairy).

If a cocktail uses a fruit garnish, grill the fruit first (photos courtesy Kenyon International).

When your business is making grills, as it is at Kenyon grills, you’re always thinking of what to grill next.

From the company’s test kitchen, here’s a way to add a subtle smoky flavor to summer cocktails. Grill the fruit!

Here are two favorite cocktails, given the grilled fruit treatment.
For both recipes, prep time is 5 minutes; total time is 15 minutes.

RECIPE #1: PINA COLADA WITH GRILLED FRUIT GARNISH

A long-time favorite tastes even better with fresh, grilled pineapple and a squeeze of grilled lime.

July 10th is National Piña Colada Day. Here’s the history of the Piña Colada.

Ingredients For 2 Drinks

 
Preparation

1. PREHEAT the grill to medium-high heat. Place the sliced pineapple and lime on the grill for approximately 3 minutes per side, or until golden.

2. REMOVE the limes off the grill first. Set the grilled fruit aside on a plate. Allow the pineapple and lime to completely cool.

3. ADD the grilled pineapple, cream of coconut, rum and ice to the blender. Squeeze in the juice from the grilled lime. Blend on high until smooth.

4. POUR into tall glasses and garnish with a slice of grilled pineapple and an optional cherry.

Enhance a classic Margarita with the flavors of grilled strawberries and a squeeze of grilled lime. Here’s the history of the Margarita.

Ingredients For 2 Drinks

 
Plus

 
Preparation

1. PREHEAT the grill to medium-high heat.

2. PLACE the strawberries on the skewers. Lightly coat with sugar and set aside.

3. CUT the lime into 1/4-inch thick slices. Once the grill has preheated, place the strawberry skewers and limes on the grate and close the lid. Grill for approximately 3-4 minutes per side, removing the limes first. Set the fruit aside and let it cool; then remove the strawberries from the skewers.

4. RIM the glasses with a piece of lime; then dip in either Tajin seasoning, salt, sugar or a mix of salt or sugar and cayenne or other chile powder.

5. ADD the Margarita mix, tequila, ice and grilled strawberries. Blend until frothy. Pour into glasses and add a squeeze of grilled lime. Garnish with a grilled lime wheel.

Now that you have the hang of it, consider “grilling up” your other favorite summer cocktails.
 
  

[2] A trio of ceviches with different mixes of seafood and vegetables, from Chef Ingrid Hoffmann.

[3] Sea bass ceviche with traditional ingredients from Coya | London.

[4] Tiradito: a fusion preparation with sashimi-cut fish and a non-traditional garnish (fried capers), at Raymi | NYC.

Ceviche is delicious “health food.”

 
And perhaps most important to some:

The history of ceviche and delicious ceviche recipes are below.
 
 
DECONSTRUCTED CEVICHE

Seviche Restaurant in Louisville, Kentucky serves a different ceviche any day. While there are traditional presentations, they’ve also served it deconstructed (photo #1).

Instead of serving it traditionally—in a bowl or other container, resting in its marinade/curing liquid and topped with garnishes—the deconstruction in Photo #1 comprises:

 
 
THE DIFFERENCES AMONG RAW FISH DISHES

 
Don’t worry if you can’t keep these straight: We saw a dish called carpaccio at New York City’s top seafood restaurant, that was clearly tiradito (with sauce and chile garnishes).
 

A BRIEF HISTORY OF CEVICHE & TIRADITO

In South America, marinated raw fish dishes date to pre-Colombian times, when seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn.

Ceviche—shellfish cured by acidic citrus juice—has been popular in Latin America for many centuries.

Read more at: https://www.thenibble.com/reviews/main/fish/seafood/shrimp-ceviche-recipe.asp

In the early 1500s, the Spaniards arrived with limes, onions and bell peppers, three essential ingredients in basic modern ceviche. Lime juice cured the fish, and marinating the sliced/diced onions and bell peppers that they mixed in with the seafood. Large kernels of roasted Inca corn were (and still are) a common garnish.

A chemical process occurs when the fish/shellfish is marinated in the highly acidic citrus juice, which denatures the protein. The result is similar to what happens when the fish is cooked with heat. Instead of “cooking,” however, the fish is cured in the marinade, which adds its own delicious flavors.

Both Ecuador and Peru claim to have originated ceviche: Both were part of the Incan Empire. But why quibble: Today, ceviche—or seviche or sebiche, depending on the country—is so popular that there are cevicherias, restaurants that specialize in ceviche.

The term “ceviche” is thought to come from the Spanish escabeche, meaning marinade. Others argue that the word comes from the Quechua (Incan) word siwichi. It may well be, although we could not find this word in the Quechua dictionary we consulted.

Ceviche is found in almost all restaurants on the coast of Peru, typically served with camote (sweet potato, which originated in Peru). It has been called “the flagship dish of coastal cuisine,” and is one of the most popular dishes in Peru [source].

Specialty restaurants, called cevicherias, abound.

Over time, fruits were incorporated; most popularly, tomatoes (native to Peru) and mango.

Today there’s a whole menu of ceviche, using difference types of fish and seafood and country-specific preparations. Each country adds its own spin based on local seafood and preference for ingredients like avocado. Some add a dressing of ketchup or a combination of ketchup and mayonnaise (think shrimp ceviche with cocktail sauce). For example:

[6] A modern update garnished with fresh tarragon, fried Chinese noodles and a grilled lime wheel.

 
In 2023, the United Nations placed Peruvian ceviche on UNESCO’s list of intangible cultural heritage traditions, joining other icons like Neapolitan pizza and Korean kimchi.
 
 
THE HISTORY OF TIRADITO

The influx of Japanese immigrants to Peru in the 1970s brought with it chefs who cut and treated the fish in the manner of sashimi.

A fusion dish developed called tiradito, with seafood cut sashimi-style (but thinner and longer), a spicy dressing incorporating Peruvian chiles, and more elaborate garnishes.
 
 
CEVICHE, CEBICHE, SEBICHE, SEVICHE

Ceviche is variously spelled with a c or an s, with a v or a b.

In Peru, cebiche is the spelling in Lima; although ceviche is used elsewhere in the country, and is the most common internationally.

However, seviche was actually declared the proper spelling in 2004, by Peru’s National Institute of Culture.

Additionally, historical texts refer to the dish as seviche, including those by the Academia Peruana de la Lengua (Peruvian Language Academy), founded in 1887 [source].

Since even in its homeland, the national dish has multiple spellings, don’t argue with anyone over which one is “correct.”
 
 
MORE CEVICHE RECIPES

[2] Canapes or snacks: Granny Smith apple slices with smoked trout. Here’s the recipe from Cooking Light.

[3] Here’s the recipe from Dang That’s Delicious.

We opened our cupboard and found a few tins that came in a gift basket two years ago. They were still there because when we need smoked fish, we buy it fresh-smoked at the smoked fish counter (we’re fortunate to live a few blocks from a store with a large supply of smoked fish, hand-sliced to order).

While canned anchovies, tuna and sardines don’t sit for long on our shelves, canned smoked fish requires some thought. So we thought:

Rather than come across the same cans in another two years, we’ll make lunch with them until we use them up. The list of options we drew up is below, along with a recipe for avocado toast with smoked trout.
 
 
SMOKED FISH TRIVIA

 
 
15 USES FOR CANNED SMOKED FISH

Breakfast

 
Lunch

 
Appetizers & Snacks

 
Dinner

Here’s a variation for lovers of avocado toast: avocado butter.

The mashed avocado is mixed with soft butter for a richer spread, that pairs perfectly with smoked or grilled fish.

We received this recipe from the California Avocado Commission, developed by Jessica Koslow. “Smoky trout and creamy avocado butter combine perfectly for a delicious breakfast,” she says.

For lunch, we adapted it with a layer of marinated onions—delicious with both the fish and the avocado.

Ingredients Per Serving

 
For The Fried Capers

 
For The Marinated Onions

[4] Avocado butter on toast with smoked trout. Photo courtesy California Avocado Commission.

[5] A ripe, creamy California avocado. Photo courtesy California Avocado Commission.

 
Preparation

1. MARINATE the onion an hour in advance or overnight. Place the slices in a container and top with the oil, vinegar, parsley and salt to taste. Cover and shake to combine; then let sit at room temperature until ready to use (or refrigerate overnight).

2. MAKE the fried capers. Place the capers on a paper towel and set aside to dry for 30 minutes. Then, add an inch of canola oil to a pot over medium-high heat. When hot, add the capers and fry until no bubbles appear around them. Remove and place on a plate lined with paper towels.

3. PLACE the shallots on a paper towel to drain, and set aside. (You can do this while waiting for the capers to dry.)

4. MAKE the avocado butter by thoroughly mashing the avocado, butter, 1/4 tablespoon lemon juice and 1/8 teaspoon salt. Blend until smooth.

5. DRAIN the liquid from trout and set aside.

6. BRUSH the bread with the melted butter and lightly toast each side.

7. SPREAD the avocado mixture onto the toast. Place the trout on top of the avocado; layer the shallots and parsley on top. Sprinkle with the remaining lemon juice and garnish with the fried capers and lemon zest.
  

Sometimes the sweetened condensed milk is layered on top (photo © Hella Good).

[3] Thai iced tea with boba (tapioca balls), which were invented in China. The orange color is a Thai tradition. Here’s the recipe for the iced tea with boba, plus the ice pops below (photos #4 and #5 © Pineapple And Coconut).

[4] Iced tea ice pops. Just pour the tea in ice pop molds and freeze.

[5] Want to make your own sweetened condensed milk? Here’s the recipe (photo © Gluten Free On A Shoestring).

June is National Tea Month, time for an article on a type of iced tea not yet as broadly served in the U.S. as we think it should be. The easy recipe follows.

For those who already know and love Thai iced tea or coffee but not the overload of sugar, we have a solution below. But first, some history about the drinks.

Below:

> What is Thai iced tea?

> The history of Thai iced tea.

> The history of evaporated milk and sweetened condensed milk, and how they differ.

> Recipe for Thai iced tea or iced coffee.

> Low sugar recipe for Thai iced tea or coffee.

> A brief history of sugar.

Elsewhere on The Nibble:

> The different types of tea: a photo glossary.

> The history of tea.

> The history of iced tea.

> The history of Thai iced tea.

> Iced tea recipes for every type of tea.

> The different types of sugar: a photo glossary.

> The different types of sugar: a photo glossary.
 
 
WHAT IS THAI ICED TEA?

Thai iced tea, known as cha-yen in Thailand (cha is the word for tea), is served in Thailand, Vietnam, elsewhere around the Pacific Rim, and in Thai restaurants around the world. It is made from strong-brewed black tea—typically Ceylon tea—and sweetened condensed milk, which adds creaminess, body and mouthfeel.

For visual appeal, the deep amber tea and white sweetened condensed milk (and often, evaporated milk) are swirled together or layered. The drink can be topped off with evaporated milk, coconut milk, half and half, or whole milk. It is sweetened with lots of sugar (local to the the South Pacific), and often served over crushed ice.

The brewed tea can be enhanced with spices, such as cardamom, clove, nutmeg, orange blossom water, star anise, and tamarind. If you like chai tea with milk and sweetener, you are likely to enjoy Thai iced tea.

The countries where it’s most popular are known for hot, steamy summers. Thai iced tea is a welcome refreshment—and a complement to spicy food. If your neck of the woods is as hot and steamy as ours is, it’s time to try the recipe.
 
 
THE HISTORY OF THAI ICED TEA

In hot countries before refrigeration, where fresh milk was hard to come by, evaporated milk and sweetened condensed milk were used in coffee, desserts, and other recipes requiring milk (including Key lime pie).

The precise birth date of what is now known today as Thai tea is uncertain. Americans and Europeans living in Asia brought evaporated milk and sweetened condensed milk—first available in 1856—for their tea and coffee [source].

One source suggests that “It was probably introduced during the time of Field Marshall Pibul Songkram [1938 to 1944] who seemed to favor Western habits as being civilized” [source]—hence the ice and milk in tea, previously only a hot drink.

Tea is a relatively new crop in Thailand, brought in by the Chinese in the 1880s to supplant opium as a cash crop to [hopefully] curb drug trafficking. The tea became a street food staple [source]. The British and other foreigners in Thailand had their own supply of tea.

Why is the tea often very orange in color? After the tea was brewed for the master, the domestic workers took used leaves that would have been discarded, to brew tea for themselves. The flavor and color of this second infusion were faded, so orange color and flavoring were added to make a more appealing brew.

The tradition of orange color became a tradition of Thai brewed tea [source]. (See photo #4, below.)

Thai iced coffee followed much later, in the postwar 20th century.
 
 
WHO INVENTED EVAPORATED MILK & SWEETENED CONDENSED MILK?

Both products were invented by Gail Borden, who subsequently formed the dairy company that bears his name.

In 1852, Borden was traveling transatlantic when the cows aboard the ship became too seasick to provide milk (there was no refrigeration in those days to keep milk fresh). He began to experiment, and two years later produced a canned milk that did not go sour at room temperature for three days after the can was opened.

Borden received a patent for sweetened condensed milk in 1856 and began commercial production the following year. Unsweetened condensed milk, now called evaporated milk, took more time to perfect since it didn’t have the sugar to inhibit bacteria growth. It was finally canned successfully in 1885.

In the days before refrigeration, both evaporated and sweetened condensed milk were used more than fresh milk in households, because they were less likely to spoil and harbor harmful bacteria.

 
 
The Difference Between Evaporate Milk & Sweetened Condensed Milk

The quickest explanation is in the names: sweetened condensed milk has added sugar and evaporated milk doesn’t. It is also much thicker: Evaporated milk pours like regular milk, but sweetened condensed milk pours like molasses. They are not interchangeable in recipes, but both can be used in coffee.

 
 
RECIPE: THAI ICED TEA OR ICED COFFEE
 
Substitute strong-brewed coffee for the tea, with spices as desired (here’s the recipe for Thai Iced Coffee).

You can chill the drink in the fridge, for enjoyment without the dilution of ice cubes.

Ingredients

 
Preparation

1. STEEP the tea leaves (and any optional spices) in boiling water for 5 minutes. Strain out the tea leaves. Using an infuser (tea ball) makes this step easier.

2. STIR in sugar while the tea is still hot, until dissolved; then stir in condensed milk.

3. COOL to room temperature or ideally, chill in the fridge.

4. ADD ice to tall iced tea glasses and pour in tea mixture until glasses are roughly 3/4 full. Slowly top off glasses with evaporated milk.
 
Variations

If you find yourself in the Pacific Rim, you can have what Americans think of as iced tea.

 
For Low Sugar Thai Iced Tea

If you’re looking for unsweetened iced tea in the Pacific Rim, you may be out of luck. It’s the birthplace of sugar.

But use the low-calorie or low-glycemic sweetener of your choice (Splenda, agave), and use evaporated milk instead of sweetened condensed milk.

You’ve created a low-calorie Thai iced tea.
 
 
A BRIEF HISTORY OF SUGAR

Sugar is native to Southeast Asia. Three species seeming to have originated in two locations: Saccharum barberi in India and Saccharum edule and Saccharum officinarum in New Guinea.

Originally, people chewed on the raw sugar cane stalks to enjoy the sweetness. Refined sugar appears around 500 B.C.E., when residents of what is now India began to make sugar syrup from the cane juice. They cooled it to make crystals that were easier to store and transport. These crystals were called khanda, which is the source of the word candy.

Indian sailors carried sugar along various trade routes. In 326 B.C.E., Alexander the Great and his troops saw farmers on the Indian subcontinent growing sugar cane and making the crystals, which were called sharkara, pronounced as saccharum.

The Macedonian soldiers carried “honey bearing reeds” home with them. But sugar cane remained a little-known crop to most Europeans for the next thousand years, a rare and costly product that made sugar traders wealthy.

In the 12th century, Crusaders brought sugar back to Europe from the Holy Land, where they encountered caravans carrying the “sweet salt.” Venice began to produce sugar in Lebanon to supply Europe, where honey had been the only available sweetener (beet sugar was not isolated until 1747). By the 15th century, Venice was the chief sugar refining and distribution center in Europe.

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