Hey there, Carrie Bradshaw: How about a White Cosmopolitan?

This recipe, from Grey Goose Vodka, uses white cranberry juice instead of red cranberry juice, plus Grey Goose L’Orange vodka.

(A bonus: spill it and it doesn’t stain like a Red Cosmo.)
RECIPE: WHITE COSMOPOLITAN

Ingredients For 1 Drink

Preparation

2. GARNISH with an orange peel.
 

A White Cosmopolitan is appropriate any time of the year. It looks like it belongs at the beach, for sure.

But imagine a holiday tray of both Red Cosmos and White Cosmos, perhaps with a tiny mint leaf or a sprig evergreen-like rosemary floating atop for garnish.

Or, go red, white and blue by adding a bit of blue food color to part of the White Cosmo recipe.
  

Perfect for customers who have trouble deciding whether they want their ice cream served in a cone or a dish, this waffle bowl from Joy Cone Company offers the best of both worlds!

Joy, world’s largest ice cream cone company, has been family owned and operated since 1918. It’s proof that you can be the biggest and still turn out a top-quality product.

The cones and cone cups are made with a blend of cake and pastry flours that produce a light-tasting cone with subtly sweet taste that does not overpower the ice cream—and can be used for savory recipes as well.

The waffle bowl uses the same batter as the company’s waffle cone. Dark brown sugar is used in the recipe. Many other brands, says Joy, use white or liquid sugar with added molasses, which gives a burnt aftertaste when compared to Joy’s recipe.

Beyond sundaes, you can use these bowls for numerous sweet and savory recipes. The sturdy waffle bowl does not get soggy.

Nonsweet Foods In Waffle Bowls

 
Let your creativity be your guide.

Here’s a store locator for the waffle bowls.

ICE CREAM CONE HISTORY

Most sources, including the International Dairy Foods Association, say that the first ice cream cone was produced in New York City in 1896 by Italo Marchiony. An Italian immigrant, he was granted a patent in December 1903 for “small pastry cups with sloping sides.” The bottoms were flat, not conical, much like today’s molded cones.

Others also lay claim. But while the ice cream cone was popularized in America, it was not invented here.

Robin J. Weir, co-author of the book, Frozen Desserts, has spent years researching this topic. He purchased a print dated 1807 of a young woman eating an ice cream cone at the Gardens Of Frascati, a Parisian café known for its ices. Was it glass or edible? It’s hard to tell. An 1820 print of an ice cream seller in Naples shows glass cones on his cart.

This is a story shrouded in the mists of history—and the real answer may still be out there. Here’s more about the invention of the ice cream cone.

[1] Chioggia beets, candy striped by nature (photo © Bee Raw).

[2] A bowl of striped chioggia and conventional red beets (photo by Woodley Wonderworks | CC BY 2.0 License).

It’s so much fun to find them at farmers markets and add them to salads and crudité plates.

This show-stopping salad is made of raw chioggia (pronounced kee-OH-juh) beets, also known as bullseye beets, candy cane beets and candy stripe beets.

The chioggia is impressive for its dramatic presentation and in this recipe (photo at left) it is combined with other simple, bright flavors. A bonus: this variety of beet doesn’t bleed, which good news for those of us who have stained an item or two with beet juice.

The recipe is courtesy Bee Raw honey, which made it with their clover honey.

A beet-washing tip: While it can be tempting to scrub away at the beet skin with a vegetable brush, it’s delicate. Be gentle.
 
 
COOKING CHIOGGIA BEETS

If you think about cooking chioggia beets in another recipe, note that heat causes the pink rings to fade. They are best enjoyed raw.

Sadly, what nature giveth, nature taketh away. This also happens with other unusually colored foods, like purple asparagus.

You can boil them with a spoonful of lemon juice or white vinegar to keep the color from fading. But that’s why using them raw in a salad, or pickled, is ideal.

You can find chioggia beets at farmers markets and some specialty food markets. Note that if you’re storing the beets, first cut the greens from the root; then place them in separate plastic bags in the fridge.

Ingredients For 4 To 6 Servings

Preparation

1. WASH and dry the beets. Cut the beets into uniform matchstick-sized pieces; place in a medium to large bowl.

2. CHOP pistachios; set aside.

3. WHISK together the olive oil, vinegar, lime juice and honey in a small bowl. Toss with beets and optional onions. Season with salt and pepper to taste.

4. PLATE salads on individual plates and and sprinkle with pistachios and optional goat cheese and herbs. Serve immediately.
 
 
MORE ABOUT CHIOGGIA BEETS

Beets, Beta vulgaris, are a member of the Amaranth family, Amaranthaceae, along with lamb’s quarters, purslane, Swiss chard and quinoa, among many others. Heirloom chioggia beets were noted in northern Italy before 1840. They are named after a fishing village near Venice. The variety arrived in the U.S. prior to 1865.

Chioggia beets, whole and sliced (photo © Good Eggs).

The beet is a root vegetable; it is known as beetroot in the U.K. and other Commonwealth countries. The wild beet is thought to have originated in prehistoric times in North Africa, and later grew wild along Asian and European seashores. Surprisingly, given the constant quest for food, early people ate the beet greens only.

The ancient Romans were among the first to cultivate beets and eat the roots. The tribes that invaded Rome after the fall carried beets throughout northern Europe. There, they were initially used as animal fodder and later for human consumption [source].

Beets became more popular in the 16th century but really became prominent in the 19th century, when it was discovered that they were a concentrated source of sugar.

Enjoy them baked, pickled, roasted, sautéed, steamed or sliced or grated raw in a salad. Consider baking them with yellow squash and/or zucchini and any herbs, tossed in olive oil for 30 minutes at 350°F (the pretty chioggia stripes will not survive the heat). These baked veggies are delicious plain, but toward the end you can add grated cheese for a gratiné.

 
 
BEET NUTRITION

 
 
> MORE ON THE HISTORY OF BEETS

The motto of the Fischer & Wieser specialty foods company is “inspiring your culinary adventure.” The company manufactures more than a hundred items, but the one that lingers in our memory is smoky Raspberry Chipotle Sauce.

A blend of raspberries and chipotle peppers, it is a smokey, sweet and spicy condiment for meat, fish or poultry. We mix it with a bit of mayo for a sandwich spread, and also enjoy it with scrambled eggs or an omelet. It is delectable!

You can’t run out of ways to use it. For example:

 
All of the recipes can be found on the company website. There’s even one for a spicy Margarita.

WHERE TO FIND IT

Raspberry Chipotle Sauce is sold online, at specialty food stores, club stores and grocery stores in the U.S., and internationally in Canada, Mexico and the U.K. We really like it as a small house gift, party favor or stocking stuffer.

A 15.75-ounce bottle is $8.74 on Amazon.com; a 40-ounce bottle is $17.95.

From its origins as a road-side peach stand, Fischer & Wieser now produces more than one hundred products in the same tradition as their first jar of peach preserves. Nestled in the fruitful farmland of the Texas Hill Country, Fischer & Wieser Specialty Foods, Inc. is still family owned and operated. But it’s now a bustling international company that has become the number one specialty food company in Texas.

The company’s URL reflects its origins: Jelly.com.

Fischer & Wieser recommends “sauce pooling,” serving a grilled, roasted or poached protein (in the photo, roasted turkey) with an assortment of sauces and other condiments. It’s our friend Andy’s favorite way of eating!

Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée, often dusted with confectioner’s sugar, and cut into individual rectangular portions. When filled with custard and iced with chocolate, the pastry is called a napoleon.

But there are savory napoleons too. And in this recipe by Alexandra Caspero | Redux Recipe for the California Avocado Commission, they’re a lot easier to make than their pastry counterparts.

Instead of using the tricky puff pastry or phyllo, this recipe uses lavash, the Middle Eastern flatbread. You can substitute another soft flatbread, such as a tortilla.

Napoleon History

The mille-feuille is most likely a descendant of layered phyllo pastries like baklava. It is believed that the napoleon, and mille-feuille pastry, was developed by the great chef Antoine Carême. See mille-feuille. Three layers of puff pastry (pâte feuilletée) are filled with pastry cream and iced with fondant.

Food fact: The napoleon pastry was not named after France’s famous general and emperor. The name is believed to be a corruption of the word “napolitain” (napolitano in Italian), referring to a pastry made in the tradition of Naples, Italy.

RECIPE: VEGETABLE NAPOLEON APPETIZERS

This stack of grilled portabella mushrooms and creamy avocados layered between crispy lavash with a lemon-basil mayo, is a delicious vegetarian appetizer or a fancy snack.

You can vary the vegetables.

You can also add another element or two; for example, thinly-sliced cucumber (plain or marinated) or sprouts.

Ingredients For 2 Servings

1. PREHEAT a grill or grill pan to medium-high heat. Lightly rub olive oil into mushroom slices, season with salt/pepper or all-purpose seasoning. When pan is hot, add mushroom slices and grill 3-4 minutes per side, until slightly charred. Remove from grill and set aside.

2. ADD the sliced lavash pieces to the grill and heat 1-2 minutes per side until crispy. Remove and set aside.

3. MAKE the lemon-basil mayonnaise: Combine the mayo, lemon juice, zest, and sliced basil.

4. ASSEMBLE: Spread the mayonnaise on 4 slices of lavash bread. Stack with avocado slices, spinach and mushrooms. Top with a piece of lavash without spread. Add another layer of avocado, spinach, mushroom. Top with the final piece of lavash, spread side down.

 
*Reserve the stems for an omelet or scramble, or slice for a salad.