Some people like to serve pancakes with a garnish of berries. But at The Mission restaurant in San Diego, a creative cook embedded the fruit in the pancake itself.

You can do it easily:

 
No berries? Use dried fruit (dried cherries, cranberries, raisins, etc) or dice any other fruit you have on hand (apples, bananas, pears, etc.).

While the The Mission serves the pancakes with conventional maple syrup, consider these…
 
ALTERNATIVES TO MAPLE SYRUP

 
 
For plain pancakes consider:

 
You can also mix up a creative syrup; for example, honey with raisins, diced apples and/or chopped nuts.
 
 
RECIPE: CINNAMON SYRUP

This is delicious on French toast, pancakes and waffles; along with fruit salad, ice cream, un-iced cakes, etc.

Ingredients

 
Preparation

Fun with fruit, in and on your pancakes. Top: Embedded berries (photo courtesy The Mission restaurant | San Diego). Center: “Apple Pie Pancakes,” topped with sautéed apples (photo courtesy PotsAndPans.com). Bottom: Topped with peanut butter and jelly or preserves (photo courtesy Krusteaz).

2. ADD the cinnamon and lemon juice, stir thoroughly, and let cool or serve warm.

> Below is a delicious recipe for Green Salad With Roasted Rhubarb.

> Also below are links to savory recipes from sides to soups.
 
 
RHUBARB HISTORY

According to FoodTimeline.org, rhubarb is an ancient plant with different species originating in China, Siberia, and southwestern Russia. The name comes from the Latin Rhabarbarum, meaning “Rha of the barbarians.”

Rha is the Scythian name for the Volga River in Russia, the longest river in Europe. Rhubarb was cultivated by the Tatars there (“Tartars” is a misspelling), called barbarians—which referred to foreign people who were neither Christian, Greek nor Roman.

Rhubarb has been grown for millennia. Chinese rhubarb (Rheum officinale) was grown for its roots, which were ground up and used medicinally as far back as 206 B.C.E. Garden rhubarb (Rheum rhabarbarum) was grown for its edible stalks (the leaves are toxic).

It was cultivated in Britain in the 17th century and added to stews; with the advent of affordable* sugar in the 18th century, it became a sweetened filling for tarts. (Sugar, originally from India and Southeast Asia, was cultivated in the Middle East in the 12th century, then in other areas of the Mediterranean. European Crusaders brought sugar home with them. It created a stir but was a pricey import, analogous to other Eastern spices. The first printed record of sugar in English is in the late 13th century.)

Rhubarb seeds were imported to America shortly after the American Revolution. The term “pie plant” originated in the U.S. sometime during the 19th century. Rhubarb was a popular pie filling and early American cookbooks show rhubarb recipes for cobblers, conserves, sweet pies, and tarts.
 
 
RECIPE: GREEN SALAD WITH ROASTED RHUBARB

We adapted this recipe from CilantroCooks.com and added a number of optional ingredients, so you can customize it to your ideal.

Ingredients

[2] Chicken with rhubarb salsa.

[3] Rhubarb soup (photo © La Cucina Italiana).

 
For A Dinner Salad

[4] Slicing fresh rhubarb (photo © Cilantro Cooks).

[5] A recipe variation from Sumptuous Spoonfuls. Their recipe roasts the rhubarb with honey and dresses the salad with a Honey Lemon Ginger Vinaigrette.

For The Roasted Rhubarb Vinaigrette

 
Preparation

1. TRIM the tips (including all the leaves) and root ends from the rhubarb. Cut the stalks into 1-inch slices. Place in a greased (spray is fine) baking or roasting pan and roast in the oven at 375°F for 20 to 25 minutes. Remove from oven and cool (in the fridge, if necessary); half will be used for the salad, and half for the dressing.

2. PREPARE the dressing: Place half the rhubarb and all other dressing ingredients in a blender or food processor; blend until completely smooth. Adjust the honey if you need more sweetness.

3. TOAST the walnuts: Spray a small baking sheet with cooking spray. Set the nuts on the tray in a single layer and toast on the bottom rack of the oven at 400°F for about 5 minutes, or until they are fragrant and slightly browned. Watch them carefully so they don’t burn.

4. PLACE the vegetables in a large bowl; then add the completely cooled rhubarb and the cheese and toss with the dressing. Garnish with the toasted nuts and serve.

 
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*Sugar originated in Southeast Asia. The people of New Guinea were probably the first to domesticate sugarcane, possibly as early as 8,000 B.C.E. The cane juice from the stalks was used as a sweetener. However, the extraction and purifying technology techniques were developed by people living in India, around 350 C.E.
 
 

At every party and dinner, we have a basket of crudités as a better-for- you option and for those with dietary constraints. For Mother’s Day, we’re adding some flower power with this Bouquet Of Crudités from Hidden Valley,

Hidden Valley serves them with their Original Ranch Dressing; we’re making a nonfat yogurt dip.

RECIPE #1: BOUQUET OF CRUDITÉS

Prep time is 15 minutes.

Ingredients For 6 Servings

1. MAKE the dip (recipe below) and chill in the refrigerator until ready to serve.

2. WASH and seed the peppers. Cut jagged edges into the tops.

3. STICK the snap peas on the skewers to create the leaves. Insert the skewers through the bottoms of each pepper and put the tomato in the center as shown. Arrange in a flower pot, vase or on a plate.

 
RECIPE #2: GARLIC-LIME-HERB YOGURT DIP & SAUCE

This recipe can be served as a dip with crudités, pretzels and other snacks, or as a topping/sauce for grilled fish, meat, poultry, even burgers. You can also mix it with boiled potatoes, macaroni or shredded cabbage for a fat-free potato salad, macaroni salad or cole slaw.

Or sweeten it and use it as a fruit dip.

The recipe makes a small bowl of dip, or 4 sauce servings for a main course. You can use your creativity to mix and match the seasonings to your main.

Ingredients

 
Preparation

1. BLEND the yogurt, garlic, lime juice and ginger in small bowl. Cover and refrigerate at least 30 minutes or up to 2 days.

 
VARIATION: YOGURT DIP FOR FRUIT

1. REPLACE the garlic with one teaspoon agave, honey or sweetener of choice. (Only lightly sweeten the dip: You want to appreciate the sweetness of the fruit, not overwhelm it.)

2. REPLACE the herb with grated lime zest or other citrus zest (lemon, grapefruit).
 
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*The Hidden Valley recipe combines 1/2 cup Original Ranch Light Dressing and 8 ounces softened fat-free cream cheese, chilled until ready to serve.

[2] How about chunky guacamole? Make different textures and let guests decide (photo © Calvo Growers).

[3] Chunky guacamole (photo © Calvo Growers).

[4] Guacamole “bites” in cherry tomatoes (photo © FronteraFiesta.com).

[5] Fusion food: guacamole with tuna sashimi cubes (photo © Ippudo Restaurant | NYC).

So many guacamole recipes, so little time!

The solution: Make guacamole trios, three different recipes at a time. Here are some favorites of ours:

 
And then, there’s Crocamole, a crocodile-shaped presentation for kids.
 
 
A DIY GUACAMOLE PARTY BAR

You can also go for the Do-It-Yourself option: a Guacamole Party Bar. With the mashed avocado, lime juice and salt, provide some of the following:

 
Serve a trio of chips, too: perhaps yellow tortilla chips, blue tortilla chips and pita chips.
 
Also check out this fusion recipes from California Avocado Growers for Cajun Guacamole, French Guacamole, Greek Guacamole, Italian guacamole, Japanese guacamole.

There are 21 pages of guacamole recipes on the website, including a Cranberry Guacamole recipe for the holidays.
 

THE HISTORY OF GUACAMOLE

Mesoamericans cultivated the wild avocado, a tree fruit that had grown in the region for millions of years.

Dating back to Mayan times (pre-Aztec), guacamole was made from avocado, onion, chiles, fresh tomato, and salt, a recipe that is still made today.

The conquering Aztecs called the avocado ahuacatl. The “tl” is pronounced “tay” in Nahuatl, the Aztec language, hence, ah-hwa-CAH-tay.

AhuacamOlli (ah-waka-MOLE-ee) is a compound of ahuacatl [avocado] + mOlli [sauce]. The chocolate-based mole sauce comes from that same word, mOlli.

When the Spanish conquistadors under Hernán Cortés arrived in 1519, they heard ah-hwah-cah-tay as “aguacate,” the spelling and pronunciation they used. In Spanish, ahuacamOlli became guacamole (huac-ah-MOE-lay).

Guacamole ingredients were mashed in a molcajete (mol-cah-HET-tay), a Mexican pestle carved from volcanic stone (today granite is an easier-to-clean option). Over time, different regions of Mexico mixed in local ingredients, creating countless variations.

Ahuacatl, avocado, first meant “testicle” in Nahuatl. The Aztecs saw the avocado hanging from the tree branches as resembling testicles, and ate them as a sex stimulant.

According to Linda Stradley on the website WhatsCookingInAmerica.com, for centuries after Europeans came into contact with the avocado, it carried its reputation for inducing sexual prowess.

It wasn’t purchased or consumed by any genteel person concerned with his or her reputation.

American avocado growers had to sponsor a public relations campaign to dispel the myth before avocados could become popular. After then, their dark green, pebbly flesh also earned avocados the polite name, “alligator pear.”

But as with Mexican food in general, Hispanic-style cheeses continue to grow in popularity, with many varieties now available in mainstream supermarkets across the country.

California is the country’s leading producer of Hispanic-style cheeses, followed by Wisconsin. You don’t need to wait for Cinco De Mayo to try them, but they’ll make the celebration more authentic.

Thanks to the California Milk Advisory Board for this guide to domestic-made, Hispanic-style cheeses.

Note that the names given here are the most common names for these cheeses. However, it is not uncommon for a Hispanic-style cheese to be called by more than one name. Also, some cheese makers sell their cheeses under a proprietary name. In most cases the names given here will be on the package.

> The history of cheese.

> The different types of cheese: a photo glossary.
 
 
FRESH HISPANIC-STYLE CHEESES

Fresh (unripened) cheeses are very young cheeses that have not been allowed to age. Typically, fresh cheeses are soft and moist, white or off-white in color. They have a shorter shelf life than aged cheeses and must be kept in the refrigerator.

Many Hispanic-style cheeses soften but do not melt when cooked. Because they hold their shape when heated, they are often used as fillings or toppings in recipes.

They also tend to have mild to pronounced saltiness, so require less salt added to recipes. You can find them in whole-milk or low-fat varieties.

[2] Queso fresco with mango salsa (photo courtesy EatWisconsinCheese.com).

[3] Queso blanco (photo © Wisconsin Cheese).

[5] Anejo Enchilado is a firm, aged Mexican cheese, rubbed with mild red chili or paprika for added flavor. It is typically used as a garnish, crumbled or grated over a variety of dishes (photo © SpecialtyProduce.com).

AGED HISPANIC-STYLE CHEESES

Aged Hispanic cheeses are made in semi-firm and firm styles. Some will soften but not melt when heated; others are excellent melting cheeses that add richness and creaminess to cooked foods.

Aged cheeses have a longer shelf life than fresh cheeses. Store them in the fridge and handle them as you would Cheddar or Jack.

Most are available in whole-milk or low-fat varieties.

Note that “añejo” (aged) means something different in Hispanic-style cheeses: It is not analogous to American and European aged cheeses.

Hispanic-style cheeses are aged to some degree, but their dry texture and pungent, sharp flavor come from being salted, pressed and dried rather than being aged for a long time.

 
 
IN SUM…

Latin cuisine can be spicy, but the cheeses are usually mild, providing a pleasant contrast. Dairy products also lessen the heat of fiery chile peppers*.

When choosing a Hispanic-style cheese for cooking, keep these three categories in mind:

 
Delicioso!
 
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*The casein (a protein) in dairy binds with the capsaicin (the heat component of chiles) to help wash it out of your mouth.