You could spend $5 at Starbucks for a Peppermint Latte, or make this over-the-top cup from Tylers Coffee, a Tucson-based specialist in USDA organic, acid-free coffee.

It’s one of Tylers* most popular seasonal recipes.
 
WHAT IS MOCHA?

The culinary term mocha refers to a mixture of coffee and chocolate flavors. But the original mocha did not have have anything to do with chocolate.

It was a term that referred to the fine coffee (what we now call arabica) that was traded in the once-vibrant port of Al Mokha on the Red Sea coast of Yemen.

Al Mokha was the major marketplace for coffee from the 15th century until the early 18th century, selling beans that were grown in the central mountains of Yemen.

By the early 19th century, Yemen been supplanted by Ethiopia as the principal trader of coffee. (The coffee plant originated in the highlands of Ethiopia.)

Ingredients Per Cup

 
*In terms of why Tyler leaves the apostrophe out of is name: You’ll have to ask them!

Preparation

1. POUR the coffee into an eight-ounce glass or mug. Add the chocolate shavings and stir until dissolved.

2. STIR in the candy cane powder. Finish with whipped cream, a mini candy cane and/or chopped peppermints and holiday sprinkles.
 
*If you don’t want to grind candy canes you can use a drop of peppermint oil.
 
Here are recipes for other peppermint-mocha beverages.
 
  

Every year on Christmas Eve we have a Feast Of The Seven Fishes. We’re not of Italian descent, but our mother believed in celebrating every holiday that had good food.

We’ve previously shared some our past menus:

 
This year we’re adding a new dish to our feast repertoire: fried squid (calamari). Why such a basic preparation?

We love cornmeal-crusted fried calamari. Sadly, we haven’t seen it on a restaurant menu in several years. Even eateries that are more creative with their food use all-purpose flour.

So, much as we’re not keen on deep frying in our apartment kitchen with no exhaust fan, we’re jonesing for some cornmeal.

Our favorite flour for frying is cornmeal; our favorite breadcrumbs are panko, which we use instead of the fresh breadcrumbs in the original recipe. We also use the cornmeal-panko combination for fried chicken.

If you have corn flour instead of cornmeal, use it. The difference is that corn flour is ground to a much finer texture than cornmeal.

RECIPE: CORNMEAL CRUSTED FRIED SQUID

Ingredients 6 Servings

 
Before you start preparation, here are two important tips from the Sydney Fish Market to fry superior squid:

Top photo courtesy Sydney Fish Market. Middle photo courtesy CB Crabcakes. Bottom photo courtesy Bull & Bear.

 
Preparation

1. SLICE the squid tubes into two or three sections, turn them inside out and wipe firmly with a clean, damp cloth to remove any membrane. Then slice into rings. Cut the tentacles (a delicacy we love!) in half.

2. SEASON the flour well with salt and pepper and place in a bowl. Place the eggs in another bowl and the breadcrumbs in a third bowl.

3. DUST squid in flour, shaking off any excess. Then dip into the egg, drain well and coat in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes.

4. HEAT the oil oil in a wok or deep-fryer to 360°F/180°C. Deep-fry squid in batches, for 1-2 minutes, until golden and crisp (frying for more than two minutes will toughen the squid). Drain on paper towels. Cool the oil between batches; skim it to remove any loose crumbs.

5. SPRINKLE the cooked squid with salt and optional parsley, and serve with lemon wedges.
 
 
MAKE FRESH BREADCRUMBS

1. PULSE day-old (or stale) bread in a food processor until finely crumbed.

2. STORE in an airtight container in the freezer to use whenever breadcrumbs are required. You can mix crumbs from different types of bread, and always have a crumbs on hand while finding a good use for old bread.

Top photo: Don’t discard the tentacles;
they’re delicious. If you don’t want to fry
them, save them and blanch them later.
Photo courtesy Ultimate-guide-to-greek-
food.com/.

In The Beginning: Taxonomy

While “calamari” has become a culinary term that encompasses calamari, squid and even cuttlefish, they are “different species,” as the popular term goes. Literally, they are in different orders; and below the order level are hundreds of genuses of “squid” worldwide, differing in size, skin color and other features.

If your eyes are starting to glaze over, skip to the next section, “The Source Of The Confusion.” Otherwise, soldier on:

One step down from the top taxonomy, Kingdom (here Animalia) is the phylum Mollusca.

Remember your high school biology? After kingdom and phylum comes class, and there are two tasty ones that comprise most of the seafood we eat. Squid and calamari are members of Cephalopoda class; clams, geoducks, mussels, oysters and scallops are in the class Bivalvia. Lobsters, shrimp and other crustaceans differ one level up, at the phylum levele Arthropoda.

Squid, calamari and cuttlefish are known as cephalopods, mollusks that have lost their hard shells in the evolutionary process. They are members of the class Cephalopoda and subclass Coleoidea. The Coleoidea subclass also includes octopus. They then fall into different families, then species, then genuses within the species.

After Class is the Order level, where there is a parting of ways: squid and calamari to the order Teuthida and cuttlefish to the order Sepiida. Food geeks who want to know more can check out the full taxonomy.

Treat cephalopods with the respect they deserve: Scientists believe that the ancestors of modern cephalopods diverged from the primitive, externally-shelled Nautilus (Nautiloidea) some 438 million years ago. This was before there were fish in the ocean, before the first mammals appeared on land, before vertebrates crawled from the sea onto land, and even before Earth had upright plants.

Cephalopods were once one of the dominant life forms in the world’s oceans. Today there are only about 800 living species of cephalopods, compared with 30,000 species of bony fish. [Source]

Calamari are plentiful in the Mediterranean Sea; Italians call the live and cooked versions calamari (the singular is calamaro). Since most people in English-speaking countries first encountered dishes called calamari in Italian restaurants, the word is used interchangeably.

Truth to tell, Italian restaurants in America may well have been selling squid. Wholesalers and retailers blur the lines. Given the scientific complexities, it’s best to let this one lie and use the words interchangeably. Most people couldn’t tell the difference once they’re cleaned and cooked.

However, if you’re buying raw squid/calamari, you can tell the two apart by the fins:

 
Yes, it’s that simple.

But a recent email from Baldor Specialty Foods rang true: Let people pick what they want from an antipasto table. Just set it out and let your guests help themselves.

An antipasto platter both pleases foodies and can cover every diet: gluten-free, lactose-free, low calorie, vegan, etc.
 
 
OPTIONS FOR YOUR ANTIPASTO

Just because antipasto is an Italian word doesn’t mean every item has to be Italian. If you want to serve Greek feta and kalamata olives, French pâte and Gruyère de Comté: Go for it. Select what you think your guests will like, and select an assortment of colors to make the choices look lively. Here’s a list of possibilities to get you thinking:
 
Vegetables

 
Pickles

 
Proteins

 
Breads & Crackers

Different presentations of antipasto. Top photo by Spin12. Middle photo by Yulia Davidovich. Bottom photo by Terrasprite.

The number of items you serve depends on the number of guests. For a smaller group, consider four or five options. For a larger group, plan for eight or more items.

 
If there are any leftovers, the good news is that you’ll enjoy antipasto the next day, instead of trying to use up dip and cold pigs in blankets.

We enjoyed this confection so much at a holiday party that we asked for the recipe. Turns out it’s from Popcorn.org, the consumer site of The Popcorn Board.

And it’s easy! Make it for gifts, for your guests and for yourself!

Also take a look at this recipe white chocolate peppermint pretzels.
 
 
RECIPE: WHITE CHOCOLATE PEPPERMINT POPCORN BARK

Ingredients For 1 Pound (Twelve 3-Inch Squares)

 
_______________________
*We use Guittard white chocolate chips or chop Green & Black’s or Lindt white chocolate bars. We avoid white candy coating because it substitutes vegetable oil for the cocoa butter in real chocolate (and that’s the reason many people dislike “white chocolate,” as they’re actually eating white candy coating).

1. COVER a baking pan with foil or wax paper; set aside. Place the popcorn in a large bowl; set aside.

2. MELT the chocolate in a double boiler over barely simmering water, stirring until smooth. Alternatively, melt according to package directions. When the chocolate is melted, stir in the crushed peppermints.

3. POUR the chocolate mixture over the popcorn mixture and stir to coat. Spread it onto the prepared pan and allow to cool completely. When chocolate is cooled and set…

4. BREAK into chunks for serving. Store in an airtight container at room temperature.
 
Variation: White Chocolate Popcorn Crunch (No Peppermint)

1. OMIT the candy peppermints.

2. MIX ½ cup dried cranberries and ½ cup sliced almonds with the popcorn. You can also sprinkle chocolate chips over the popcorn. Pour the melted chocolate over the mixture.
 
 
POPCORN TRIVIA

Popcorn was first popped at least 5,600 years ago in Mexico, by throwing corn kernels on sizzling hot stones.

Although it is an indigenous American snack, it originally was not a snack food, but was pounded into a meal and mixed with water. This same cooking technique was used by the early American colonists, who mixed ground popcorn with milk and ate it for breakfast.

Popcorn is a whole grain food. Here’s the history of popcorn.
  

But we loved the recipe, and decided to make it for our own holiday celebration. We tasted the test batch and thought: We’ll be shortchanging our readers if we don’t share this.

The recipe was created by Masahiro Urushido, an award-winning New York City bartender. He used Auchentoshan American Oak Single Malt Scotch, Rothman & Winter Orchard Apricot Liqueur and Lejay Creme de Cassis.

This punch is inspired by traditional Scottish Christmas pudding, made with dried fruits such as raisins and apricots.

Masa calls his recipe Pepperdier Christmas Punch, adapting the name of a friend. But since that can be confusing to the rest of us (we tried to research “Pepperdier” online), we’ll rename it slightly to Scotch Christmas Punch, acknowledging both the country of inspiration and the Scotch whisky in the recipe.
RECIPE: SINGLE MALT CHRISTMAS PUNCH

Ingredients For 8 To 10 Servings

TOP PHOTO: Christmas punch. Photo by Gabi Porter. BOTTOM PHOTO: Oleo saccharum, a big-sounding name for citrus sugar syrup. Photo courtesy Cocktail & Sons.

1. SOAK the raisins in the Scotch for several hours or overnight.

2. MAKE the oleo saccharum if you aren’t purchasing it (recipe).

3. MIX all ingredients except the sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine and serve.
 
No Punch Bowl?

If you don’t have a punch bowl, mix all ingredients except the sparkling wine in a pitcher. To serve, pour the punch into individual glasses, top with sparkling wine and garnish with an orange slice.
 

Both of these are Scottish breakfast teas, yet
look at the difference in the blends. The top
photo is Scottish Morn from Harney & Sons.
The bottom photo is Scottish Breakfast tea
blend from Jenier Teas.

Oleo saccharum is citrus oil blended with sugar. In Latin, oleo means oil and saccharum means sugar. It became prominent in the 19th-century as a way to provide a subtle citrus flavor and aroma to sweetened drinks, instead of plain sugar syrup (simple syrup).

Oleo saccharum is made from orange and/or lemon peels (lime peels have too much bitterness) that are muddled (crushed) to release the oils. Sugar is added to the muddled peel and mixes with the citrus oil that emerges from the skins. The peel is strained out, leaving sugared citrus oil.

You can use it to add an elegant citrus note to any cocktail that requires sugar/simple syrup, and can blend it with club soda for a refreshing non-alcoholic drink.

The bottled oleo saccharum from Cocktail & Sons, featured in the photo above, is a citrus syrup enriched with fresh lemongrass, toasted green cardamom and ginger. You can buy it on Amazon.com.

Or, it’s easy enough to make your own. Here’s a recipe.
 
WHAT IS SCOTTISH BREAKFAST TEA?

Here’s something that few people outside the tea industry realize: Breakfast teas, notably English Breakfast, Irish Breakfast and Scottish Breakfast, are simply strong black tea blends.

The blends have more flavor to stand up to milk or cream, complement British breakfast foods (eggs, porridge, ham, bacon, etc.) and provide heartiness (more body and caffeine) to energize the drinker in the morning. Afternoon tea blends tend to be lighter and smoother, to pair with sweets and tea sandwiches.

The British first imported tea from China in the 17th century, to great public appreciation. Coffee was available at the time, but otherwise beer and stout were drunk by everyone, including children, because of contaminated water sources.

The British became avid tea drinkers, and since the 18th century have been among the world’s greatest per capita tea consumers.

In China tea is drunk plain, but in the 1720s, the British began to add sugar and milk or cream to create a more comforting beverage. Black tea came to exceed green tea in popularity, as it goes better with sugar and milk. (The same pattern occurred in the Thirteen Colonies.)
 
The Different Types Of Breakfast Tea

In order of robust flavor and body:

 
It’s important to note that there is no standard formula for any of these blends and no governing body specifying what each should contain. The blends evolved over time, likely as one vendor sought to copy a popular blend offered by another vendor.

Thus, teas of the same name—English Breakfast, Earl Grey, Jasmine, etc.—can vary slightly in taste, aroma and appearance from vendor to vendor, and country to country. Names can also vary for the same type of blend. [Source]

For example, fine tea vendor Harney & Sons calls its Scottish Breakfast Tea “Scottish Morn.” Describing the blend, which was made to the specifications of the American Scottish Foundation, Harney says:

“A mixture of dark brown leaves, the smaller pieces of Assam and Ceylon and [the] CTC (cut, tear, curl) method make for a stronger tea. This is one of our darkest teas, brewing a very dark brown color. Many Scots would lighten it with milk. Aroma is not the point of this tea, so there are only hints of suggestions of malt. It is caffeinated [and] a very full bodied tea…perhaps the strongest tea we offer. Strong and simple, this tea is meant to be drunk with milk.”

And now you know about Scottish Breakfast Tea and its kin, English Breakfast and Irish Breakfast. Enjoy the teas…and the punch!