[2] A version with less streusel: hmmm (photo ©y MyRecipes.com).

[3] Fortunately, the recipe makes two of these (photo © Kosher Gourmet Cuisine).

[4] Sour cream makes a big difference (photo © Wisconsin Cheese).

[5] The latest cookbook from Esther Deutsch is a gourmet kosher cookbook (photo © by Feldheim Publishers).

Not your basic apple pie, the bakery’s signature pie is made with Granny Smith apples, fresh sour cream and topped with brown sugar, cinnamon and walnut streusel. The sour cream creates a slightly piquant counterpoint to the sweetness of the pie.

The Little Pie Company recipe is a closely held secret, but some intrepid bakers have done their best to emulate it.

This version was adapted from a recipe created by Esther Deutsch, a New York–based food stylist, columnist, recipe developer and cookbook author.

Don’t halve the recipe and make only one pie. Trust us, the first one will disappear and you’ll pine for another.

You can order them from the Little Pie Company, or visit the stores in the theater district. You can buy small, medium, and large pies to go; or sit down with a slice and a beverage of choice.

> The history of pie.

> The history of apples.
 
 
RECIPE: SOUR CREAM APPLE WALNUT PIE

In her recipe, Esther:

 
Ingredients For 2 Pies
 
For The Crust:

 
For The Filling

 
For The Streusel

 
Preparation

1. PREHEAT the oven to 350°F.

2. MAKE the filling: In a large bowl, whisk the sour cream, sugar, flour, salt, egg, and vanilla. Stir in the sliced apples. Pour the filling into the two frozen pastry shells and bake for 55 minutes.

3. PREPARE the walnut streusel topping: In a bowl, combine the walnuts, flour, sugar, brown sugar, cinnamon, and salt. Add the softened butter and mix until the mixture is crumbly. Sprinkle the topping over the two pies and bake until golden, 30 minutes longer. If the crust gets golden brown before the time is up, tent it with foil.

4. COOL at room temperature for several hours before serving. If the pie has been refrigerated, bring it to room temperature before serving.
 
 

Usually THE NIBBLE doesn’t review spices, salad dressings and other categories where it’s difficult to describe the differences or superiority of one brand over another.

After all, if you tried garlic powder from three different producers, what would you say? Once the garlic is cooked in the recipe, any brand will taste good.

But when we met up with Just Spices, and the contents were so fresh, beautiful and aromatic (see photo #1) that we couldn’t resist them, both for our own kitchen and as stocking stuffers.

There’s something for everyone on our list—not just spices, but herbs, too:

[1] Savory Eggs Blend, a beautiful selection of aromas, flavors and colors. [2] There are two popcorn seasoning blends: BBQ and Spicy. [3] Give individual spices or a box of six Kitchen Essentials (all photos courtesy Just Spices).

A Kitchen Essentials gift box of six spices is $34.49, and includes BBQ Seasoning, Flavors of Italy, Murray River Salt, Spicy Garlic Seasoning, Tellicherry Pepper and Vegetable Broth Seasoning.
 
WHAT TO GIVE

We’re giving Oatmeal Spice Blend to our oatmeal-eating friends, BBQ and Spicy Popcorn Seasonings to our popcorn-popping friends, Spicy Garlic Blend to our garlic-loving friends, and so on.

Just scan the list above to pick what will be loved by your family, friends and colleagues (and don’t forget to buy your own).

The bright, hip packaging is terrific: “a gift waiting to happen” we thought, the first time we saw them. The color and aroma of the contents are unmatched by other brands we’ve purchased.

In fact, the brand was started by three college friends who couldn’t find what they wanted at the supermarket.

Take advantage of their inspiration and travels around the world to buy from the best small growers. Because they buy and produce in small batches, the spices are so vibrant and fragrant, we spent quite some time inhaling each one.
 
Order yours at JustSpices.com.

[1] Make a cranberry wreath for Thanksgiving or Christmas, or [2] a cranberry and mistletoe “kissing ball” for Christmas (photos 1, 2 and 4 courtesy Ocean Spray). [3] Were cranberries served at the first Thanksgiving? No one knows* (photo courtesy Good Eggs).

Sure, you can buy evergreen wreaths galore during the holiday season. But you can also have fun making your own, or as a gift for holiday hosts.

A fresh cranberry wreath or mistletoe ball will last approximately one week. Replace the cranberries when they begin to soften.

To extend the life of the cranberries, you can spray them with an even coating of shellac. Caution: For the safety of wildlife and birds, do not use shellac if you plan to hang wreath outdoors.

To avoid staining, do not place fresh cranberries directly on lightly-painted surfaces or linens.

CRANBERRY WREATH

Ingredients

For The Wreath

 
For The Cranberry Ball

 
Preparation

1. PREPARE the wreath. Start with one 36″ length of thread and a thin needle. Knot one end of the thread and string the cranberries one at a time by piercing through the center with the needle. Secure the end of the thread with a large knot.

2. REPEAT with the 4 remaining lengths of thread. To make stringing cranberries easier, use waxed dental floss or try waxing the needle and thread with beeswax.

3. WRAP each strand around the wreath 3-4 times.

4. MAKE the ball: Paint the Styrofoam ball with red paint and set aside to dry. Painting the Styrofoam ensures that any spaces between the cranberries will be less noticeable.

5. ASSEMBLE: Lay the wide red ribbon over the top of the wreath with the ends hanging down into the middle. Pin each end of the ribbon to the ball so it hangs in the middle of the wreath. To complete, attach the 48″ ribbon at the top of the ball and tie a bow.
________________
*There is no complete record of the food at the feast shared by the Pilgrims and the Wampanoag in 1621. Two letters written near that time mention wheat, corn, barley, waterfowl, deer, fish and wild turkey. The Wampanoag ate cranberries and they may have brought some, but there is no direct evidence that they did so.

HOLIDAY KISSING BALL

Ingredients

 
Preparation

1. PAINT the ball with red craft paint. Set aside to dry.

2. CUT an 18″ piece of wire and fold it in half. Push the folded wire all the way through the center of foam ball, leaving a 1” wire loop extending at bottom of ball and 3” of wire extending at top.

3. ATTACH the cranberries to ball with the hot glue gun or toothpicks, covering the ball completely. Twist the wires at the top of the ball into a simple hook for hanging. Use ribbon to tie the mistletoe and other trim to the wire above and below the ball. Hang with a hook.

4. INSERT a pin through each cranberry and press into the styrofoam, placing the berries as closely together as possible. Continue until all areas of the ball are covered with cranberries. TIP: Completing a section of berries close together is easier than continuing a single row all the way around the ball.

ABOUT OCEAN SPRAY

Cranberries are native to America, and first cultivated on Cape Cod around 1816.

Ocean Spray was formed in 1930 by by lawyer and grower Marcus L. Urann and two other growers. Since then, the Ocean Spray cooperative has grown to more than 700 grower families all across North America.

The cooperative’s first product was jellied cranberry sauce, followed by original Ocean Spray Cranberry Juice Cocktail, hitting the shelves a few years later.

Since 1995, Wisconsin has produced the largest crop of cranberries, currently about 57% of the U.S. total production. Massachusetts, originally the largest producer, fell to second that year, and currently produces another 23%-30% of the crop. The remaining U.S. cranberry crop comes mainly from New Jersey, Oregon and Washington.

The U.S. is the largest producer of cranberries, followed by Canada, Belarus, Azerbaijan, Latvia, Ukraine, Romania, Macedonia, Tunisia and Spain.

Here’s more cranberry history and details of the different product introductions from Ocean Spray, and great details from the University Of Wisconsin (for example, where does white cranberry juice come from).

November 21st is National Gingerbread Day…and also a reminder that it’s easy to make gingerbread scones with a $6.95 gourmet boxed mix from King Arthur Flour.

We typically give small gifts to our Thanksgiving guests, and last year it was these scone mixes (this year it’s the Gingerbread Cake and Cookie Mix).

The one-pound box makes 8 to 16 scones, depending on size. The mix is certified kosher by CRC.

They’re whole grain, too, made with white whole wheat flour.

The mix is certified kosher by CRC.

The 1-pound box of mix makes 8 to 16 scones, depending on how you portion them.

And you can use it to make gingerbread loaf, coffeecake, muffins, pancakes, and shortcakes.

Get yours at KingArthurFlour.com.
 
 
THE HISTORY OF GINGER

Since ancient times, the Chinese and Indians used the ginger root as medicine. Ginger originated in the tropical rain forests of Southeast Asia.

By the first century, it had been introduced in the Mediterranean via India and became a popular spice in Rome. It fell from use with the fall of the Roman Empire fell, to return during medieval times as a spice for baked goods and other sweets.

Ginger has been traded throughout history longer than most other spices. It was valued for its medicinal merits: it is a popular warming spice, a digestive aid, and sometimes used to treat flatulence and colic. Today, ginger is easily accessible in local grocery stores and throughout markets, but back in the 14th century, it cost about the same amount as a live sheep or piece of livestock!

Used as a medicine in medieval times, ginger became a popular holiday spice (it was too pricey to use year-round), most famously in gingerbread cookies.

Ginger and other spices were brought back to Europe by Crusaders who traveled to the Holy Land. In 11th-century northern European countries, it was used to flavor buttermilk drinks and over the next two centuries became used in cooking meats and in ginger pastes.

During the 13th and 14th centuries, Arabs traders voyaging to Africa and Zanzibar planted the rhizomes, spreading the cultivation of the plant.

Many ginger-flavored baked goods have evolved since then, from muffins to cakes. Today, we offer this recipe from King Arthur Flour for gingerbread scones: perfect weekend breakfast and brunch fare throughout the holiday season.
 
 
THE HISTORY OF SCONES

You may have heard two different pronunciations for “scone.” The word is pronounced “skahn” in Scotland and Northern England (rhymes with gone) and “skoan” in the south of England (rhymes with own), the pronunciation adopted by the U.S. and Canada.

Which is the authentic one? They both are!

Scones are traditionally connected with Scotland, Ireland, and England, but exactly who deserves the honor of invention, no one knows for sure.

Scones may well have originated in Scotland. The first known print reference, in 1513, is from a Scottish poet. However, in earlier eras, when communications were more limited, the creation of an actual item can have predated the first appearance of printed references by many years.

Centuries ago, there weren’t newspapers that reported on the minutiae of life the way modern news sources do. There were no food columns in the local papers announcing that “McTavish Bakery has created a new griddle-fried oatcake called a scone—now available at 3 Sheepshead Lane.”

In fact, there were few newspapers. Much of the population was not literate. So culinary historians rely on cookbooks and mentions in literature and other printed records. Given the perishability of paper, it is logical that many first-printed mentions of foods and other items may not have survived.

What About The Name?

One claim, probably not the best, says that scones are named for the Stone of Destiny at the Abbey Of Scone, a town upriver from Perth.

[2] Round scones with sparkling sugar.

[3] Scones, pancakes, muffins and more come from one box of mix.

[4] Ginger root (photo by Jan Schöne | SXC).

[5] Long before baking pans were invented, scone dough was shaped into a round, cooked on a baking stone and cut into wedges. Modern bakers can use scone pans like this one from King Art.

Others say that the word derives from the Gaelic “sgonn” (rhymes with gone), a shapeless mass or large mouthful; the Dutch “schoonbrot,” fine white bread; and the closely-related German “sconbrot,” fine or beautiful bread. The Oxford English Dictionary favors the latter two.

What About The Shape?

Scones are related to the ancient Welsh tradition of cooking small round yeast cakes (leavened breads) on bakestones, and later on griddles. Long before the advent of baking pans, the dough—originally made with oats—was hand-shaped into a large round, scored into four or six wedges (triangles), and griddle-baked over an open fire.

With the advent of stovetop and oven baking, the round of dough was cut into wedges and the scones were baked individually.

Today’s scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square, and diamond shapes. This recipe produces a hard, dry texture.

Traditional English scones may include raisins or currants, but are often plain, relying on jam, preserves, lemon curd, or honey for added flavor—perhaps with a touch of clotted cream.

Fancy scones—with dried fruit such as cranberries and dates, nuts, orange rind, chocolate morsels, and other flavorings—are best enjoyed without butter and jam.
 
 

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Does someone in your family have a crafty streak? Let him or her do the napkin folding for Thankgsgiving dinner.

You can find different looks online, but we like this simple-but-elegant version from Martha Stewart. Here’s how to fold it.

Don’t wait until Thanksgiving to start folding. Test your skills and your napkins in advance. Linen napkins crease and fold well, cotton napkins and even large paper napkins work with many folds; polyester and permanent press napkins don’t fold.
 
 
THE HISTORY OF NAPKINS

How do you wipe your mouth and fingers during and after eating? Who doesn’t?

Yet, in the history of civilization, the napkins we know were relatively late to the table (as it were).

According to Food Reference and Melanie e Magdalena, it was a slow evolution, beginning with dough napkins! Ancient Spartans first used small lumps of dough to wipe their hands when eating. This led to using baked, sliced bread to wipe the hands.

Napkins slowly evolved into new forms. Note that they were the property of the well-to-do, not poor citizens who were left on their own. If you closely watch dining scenes in period television and film, you may be able to catch the custom of the time.

2] This leaf fold napkin from Decozilla is a lot easier [site now closed].

[3] It’s a no-brainer to create a simple harvest theme like this (photo © EcstasyCoffee.com).

 
Today, the napkin is made in a variety of sizes,and materials (cotton, linen, paper, polyester) and colors to meet every need:
 
 
STANDARD NAPKIN SIZES

Here are today’s standard sizes: