FOOD HOLIDAY: National Liqueur Day

October 16th is National Liqueur Day, so celebrate with a shot of your favorite. But first, what is liqueur? Pronounced lih-CUR in French and lih-KYOOR by some Americans, it’s one of a group of after-dinner drinks that also includes eau de vie, cordial and schnapps. Most people—including American producers and importers—use these terms interchangeably. But…
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TIP OF THE DAY: Summer Sangria

Thanks to our friends Laura and Charles for reviving our interest in sangria, a Spanish fruit punch. At a light summer dinner last week, the sangria they served paired beautifully with every dish. Americans were first introduced to sangria at the 1964 World’s Fair in New York City. The Spanish Pavilion had three restaurants, and…
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FOOD 101: Crisp, Crumble, Cobbler ~ The Difference

[1] Cherry cobbler—the biscuit dough dropped on top of the fruit resembles cobblestones (photo courtesy Choose Cherries). [2] Peach cobbler (photo courtesy Zulka Sugar).   Do you know the difference between a cobbler, a crisp and a crumble? Have you ever had a betty, bird’s nest pudding (a.k.a. crow’s nest pudding), buckle, grunt, pandowdy or…
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TIP OF THE DAY: Different Egg Dishes

A frittata, made on the stove top and finished in the oven or under the broiler. Photo courtesy Applegate Natural & Organic Meats.   You can have your breakfast eggs baked in a nest, boiled, fried, poached or scrambled or stuffed. You can make breakfast burritos and pizzas, Eggs Benedict and a library of other…
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PRODUCT: Tahitian Vanilla

The United States is the largest consumer of vanilla beans, using around 1,200 tons per year. Most of them are made into vanilla extract. Most of the real vanilla extract* used in the U.S. is Bourbon† vanilla, also called Madagascar vanilla. As a Mother’s Day gift for someone who loves to make desserts, how about…
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