Technique of the Week: Toasting

It only seems appropriate that this we post this on New Year's Eve. Even though toast is found on our table at breakfast, lunch or dinner, toast is a typically considered to be a breakfast food. Sliced bread is browned by exposure to dry heat ("toasted"). This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, allowing for butter to melt when placed on the surface, and makes it crisp such that it holds toppings more securely.

Toasting is also a common method of making stale bread palatable. Toast is often served with butter, cheese, marmalade, or any number of other toppings, thereby making an open-faced sandwich. There are several ways to make toast. You can make toast is a typical household toaster which is best for fewer slices, but to make more you can lay the slices of bread out on a cookie sheet and place in a 350 degree oven for 5-10 minutes each side. The thickness of the bread determines how long it should bake. Check frequently to ensure desired doneness. You can also broil the bread, but this is a bit tricky and is best done for open faced sandwiches or to melt ingredients that are being served on the toast. You can toast bread in a pan on the stove. First melt ½ teaspoon of butter in the pan and coat bottom of pan, then place bread slice in the pan. After the first side is toasted, add another ½ teaspoon of butter to the pan and coat then brown the other side. Lastly, you can grill the bread. Lightly coat bread slices with olive oil and place on the grill, turning constantly until desired color is achieved.

The word “toast" is also used to describe the tradition of honoring a person or occasion with a drink. Europeans toast and clink glasses whenever possible, and we're seeing it more and more in America. From simple clinking of glasses with a friend to clinking all around in a crowd, cheery shouts of “Salud,” “Cin Cin,” “Skoal” and “Proost” abound. It is always good manners to look the holder of the other glass directly in the eye before you take a sip. More formal toasting is generally made by the host to an honored guest, but recently it has been extended to the host by a guest. What is said in a toast matters less than how it is said. For a toast to sound as if it just came to you in an affectionate flash, it will have to be prepared ahead of time. Know your message, how to open, and how to close. A quote is always nice. Be cheery, to the point, short and sweet. Lastly, mean what you say! If a toast isn't sincere, everyone will know it.

Festive Jamaican Rum Punch

Most of you know that we adulate the DeKalb Farmer’s Market. The huge market opened its 140,000-square-foot Decatur location just a few months before Dom and I met, and it was one of first places we went together when we were dating. As we have reiterated in other posts, we truly enjoy trying and experimenting with new and exotic ingredients and the market offers plenty of opportunities for exploration.

So when Dom brought home a mysterious bag of “sorrel flowers,” I was hardly surprised. A little research revealed that they were actually the dried sepals and calyxes of the roselle plant, a species of Hibiscus native to the tropics. They are prepared by boiling in water until the water turns red and adding sugar.  In Jamaica, the tea is also infused with ginger and clove then mixed with rum to make a festive punch which is very popular at Christmas time. Other variations made with fresh fruits, juices or extracts are used to make aguas frescas commonly consumed in Mexico, Central and South America.

• 1½ cups roselle calyxes 
• 2” piece fresh gingerroot, grated
• 3 whole cloves
• 6 cups water
• 1 cup sugar
• 1 ½ cups light or amber rum
• 8 teaspoons marmalade
• lime slices for garnish

Comb through the flower calyxes to remove any that are damaged or spoiled. In a heatproof bowl, combine the calyxes, ginger, and cloves and pour 5 cups of boiling water over them. Let the mixture steep for 4 hours (or overnight).

While the mixture is steeping, make a simple syrup by bringing the remaining cup of water and the sugar to a boil, stirring until the sugar is dissolved and let the syrup cool.
Strain the roselle liquid into a pitcher, discarding the solids, and stir in the simple syrup.

To serve, place 1 teaspoon of marmalade, 1 ½ ounces of rum, and ¾ cup of roselle tea in a 12-ounce glass and stir. Add crushed ice to fill and garnish the punch with the lime slices.

Lost and Found Clothespin Cookies

Growing up in the South, I had never heard of a cookie table. While the concept is easy enough to understand, the exact meaning of the term is harder to grasp until you come face to face with the cookie table itself. With acres of baked treats, it is truly a wonder to behold. These magnificent collections of delicacies are most often seen at weddings, but can also be found at anniversary celebrations, graduations, baptisms and funeral receptions.

Growing up in Youngstown, Ohio where the custom is said to have originated, Dom recalls cookie tables at family weddings that took all day to set up. Thousands of cookies all carefully arranged on platters each one more extravagant than the next. The custom dates back to the immigrant families (Italian, Eastern Europeans and Greeks) who worked in the steel mills and could not afford a wedding cake.

While the bride’s (extended; sometimes very) family does most of the baking, everyone is welcome to contribute. The obvious favorite is the buttery Italian wedding cookie, dusted with powdered sugar followed closely by pizzelles, flat wafers, round and lacy like a snowflake, with a whisper of anise or almond. Then there are the clothespin cookies (also called ladylocks because of their beautiful, spiral shape), flaky pastry horns formed by wrapping pastry dough around a wooden clothespin which is removed after baking and filled with a silky cream filling.

Each Christmas, Dom’s Aunt Phyll would make clothespin cookies which were reputed to be light as a feather with a crisp shell that would explode and then disappear to reveal a fluffy crème-filled center. Unfortunately, Aunt Phyll’s recipe was lost, but after many years of searching and experimenting, we think we have found a reasonable replacement for the missing heirloom recipe.

For the dough:

• 2 cups butter
• 3 egg yolks
• 1 cup sour cream
• 4 cups flour
• ¼ teaspoon salt

Preheat oven to 425 Degrees F. Mix butter and flour together in a large bowl. Add eggs and sour cream, and then beat until smooth. Chill the dough overnight. Roll the dough on floured board and using a pizza cutter, cut into 1-inch wide and 6-inch long strips. Wrap the dough onto clothespins or rods and bake for 10 to 12 minutes; the crust should be light brown. Let cool on a rack until completely cooled. Gently remove the tubes from the clothespins and set aside.

For the filling:

• 1 cup butter
• 2 cup powdered sugar
• 1 cup marshmallow crème
• 1 teaspoon vanilla

The filling can be made while the cookies are cooling. Cream together butter and sugar with an electric mixer until fluffy. Blend in marshmallow crème (also known as "Italian meringue") and vanilla until completely combined. Scoop the filling into a Ziploc bag or pastry bag and refrigerate until cookies are cooled and ready to be filled. Chilling the filling before use makes it easier to handle.

Once the cookies and filling have cooled, snip of the end of the Ziploc bag and insert into one end of the first cookie and gently squeeze filling into the tube. Once filled, set aside and fill each of the remaining cookies. If you are not serving them immediately, store them in the refrigerator and take out about 30 minutes before serving. Arrange them on a serving platter and dust with confectioner’s sugar.

Hot Holiday Gin Toddy

The weather in the South has finally turned colder, making it feel like it really is December and the season for celebrating the holidays with friends and family. With everyone’s busy schedules it can be difficult to find a time when everyone can get together. And, let’s face it, while it is always wonderful to see everyone at holiday parties, the usual party fare can get a bit tiresome. If you have seen one cheese log, you've seen them all, right? So why not try something a bit different this year?  Perhaps an after-dinner party with desserts and warm drinks with everyone gathering around a fireplace?

Now what to serve?

Normally, we would start the evening with cocktails; a favorite being gin and tonic. So in an “Ah-Ha” moment, we decided on “Gin Toddies” a sophisticated spin on the seasonal Hot Toddy to go along with artisanal cheeses and some homemade pizzelles, torrones and amaretti.

Hot Gin Toddy:

• 1 teaspoon sugar
• ½ cup boiling water
• 1 tablespoon lemon juice
• 1 ½ oz. favorite brand of gin

Put a teaspoon of sugar in a heat proof glass or mug and add boiling water. Stir briefly to dissolve sugar and then add gin and lemon juice. Stir to combine and garnish drinks with your choice of cinnamon sticks, cloves, cardamom pods, star anise, or lemon slices.

Mix, drink, repeat! Happy Holidays!!

We Are in Love with Amaretti Cookies

My first introduction to opera came as a teenager when all things foreign appeared chic and romantic (especially if they were Italian). Even though I did not speak Italian, in my teenage angst, I could understand every poignant aria of La Bohème. I became obsessed with Italian Renaissance artists Leonardo da Vinci, Titian, Michelangelo, and Raphael and read Machiavelli’s The Prince in an attempt to seem more sophisticated and worldly. It was during that time that my grandparents brought the signature red tin of the quintessential Lazzaroni Amaretti di Saronno when they came to visit. Each delicate, almond-laced piece was individually wrapped in tissue; a treasure to be revered. 

So when the opportunity to review Italy’s popular opera-singing trio, Il Volo’s new release “We Are In Love,” I jumped at the chance! The group appeared on NBC’s Christmas Tree Lighting Live at Rockefeller Center on November 28th and sang “Jingle Bell Rock.” That same teenage feeling of erudition came over me as a listened to the dulcet melodies of teen tenors, Piero Barone, Ignazio Boschetto and Gianluca Ginoble. Their covers of Aerosmith’s “I Don’t Want to Miss A Thing” and U2’s “Beautiful Day” are exceptional, but my favorite song on the album is “I Bring You To My Senses.” The CD also includes guest appearances by Placido Domingo and Eros Ramazzotti. This wonderfully soothing and comforting music will be the perfect addition to your holiday music collection.

Inspired by the threesome’s melodic tones, I endeavored to make amaretti cookies to achieve the whole Italian experience. I was thrilled to find almond flour at Trader Joe’s and decided it was destino. 

• 2 ½ cups of almond flour (or 3 cups almonds), finely ground
• 1 ¼ cup of baker's sugar (superfine sugar)
• Pinch of salt
• 3 egg whites
• ½ teaspoon of vanilla extract
• 1 teaspoon of almond extract
• Extra sugar for dusting

Preheat oven to 300°F and line baking sheets with parchment paper. In a food processor, combine almond flour and sugar. Add the vanilla and almond extract and pulse for a few more seconds. Add the egg whites, one at a time, and continue to process until the dough is smooth.

Place teaspoons of the dough on the parchment paper and dust with sugar. A small ice cream/cookie scoop or melon baller works well for this task.  Bake cookies for 24-30 minutes or until golden brown. You can underbake them a bit if you prefer them to be chewy. If that's your preference, bake them for about 20-24 minutes.

Cool completely before serving. They will be slightly chewy at first, but they will be get crispier as a day or two goes by. You can wrap them in tissue paper for an authentic touch and store them  in a cool, dry place.

In accordance with the Federal Trade Commission’s 16 CFR, Part 255, we are disclosing that we received a complimentary copy of the CD from representatives of Passionate Digital in exchange for this post and giveaway. A favorable review was not required; the review of the product is based solely on our personal opinion and experience and may differ from those of our readers.

Chill-Chasing Panera Chicken Stew

The weather in Atlanta has been cold and overcast for the last two days. While out running errands, I got quite chilled and a bowl of soup seemed the perfect way to get warm. As luck would have it, I had a gift card* from Panera Bread in my wallet and was a mile away from my neighborhood Panera location.

I walked in and was immediately impressed with the décor and the ambiance. I was expecting a loud Starbuck’s-like setting, but instead was greeted by a subdued environment with modern furniture and contemporary jazz playing unobtrusively in the background. I was greeted at the counter by a friendly server who cheerfully invited me to join Panera’s “MyPanera” member club.

I perused the soup selection (which varies daily) posted above the counter. I found it incredibly difficult to choose which of the home-style soups to order: classic French onion, vegetarian creamy tomato, low-fat all-natural chicken noodle, and baked potato, all made with the "good goes in" philosophy. I finally decided on the Sonoma Chicken Stew at the recommendation of my friendly server.

Within minutes my name was called and my soup appeared on a tray with a real (non-plastic) spoon. I found an inconspicuous seat and sat down to enjoy my lunch. The stew was a creamy blend of chunky chicken, peas, leeks, red potatoes and adorable (completely spherical) carrots with the modest herbal flavors of thyme and what I believe was tarragon served with two little cheese scones; kind of a deconstructed chicken and dumplings of sorts. The stew was very mild and although I personally would have preferred a bit more spice, I imagine the stew would appeal to almost every palate.

As I sat sipping my stew, I noticed the other patrons which included a Georgia Tech study group (taking advantage of the free WiFi connection,) bank tellers from a local branch, a bike messenger and several shoppers recently from the surrounding shops, all of whom were enjoying the quiet, homey atmosphere and each other’s company.

I must say I was totally impressed with my whole lunch experience. This was my first visit to this Ansley hotspot, but will definitely not be my last. Next time I must try one of those amazing-looking sandwiches and figure out how I can get the recipes for those little cheese biscuits...

*In accordance with the Federal Trade Commission’s 16 CFR, Part 255, we are disclosing that we received a complimentary gift card for Panera Bread as members of the DailyBuzz Food Taste Makers Program in exchange for this post. A favorable review was not required; the review of the product is based solely on our personal opinion and experience and may differ from those of our readers. 

Veri Veri Happy Hanukkah Stir Fry

During each night of Hanukkah, a candle is lit to symbolize the miracle that occurred 21 centuries ago when Jewish troops attempted to purify their Temple after its occupation by their enemies. They believed their Temple had been spiritually defiled by the worship of foreign gods and sacrifices. The troops were determined to cleanse the Temple by burning ritual oil in the Temple’s menorah for eight days, but they were disappointed to find that there was only enough oil left to burn for one day. They lit the menorah anyway and to their surprise the small amount of oil lasted the full eight days needed.

This is why the use of oil in preparing Hanukkah food is important. Based on archaeological evidence, the oil of the Hanukkah miracle was olive oil. In ancient Israel, olive oil was used for lighting lamps, for religious rituals and for cooking. However, because of its low-smoking point, olive oil is rarely used to fry traditional Hanukkah specialties but vegetable oil and peanut oil are viable substitutes.

Because Hanukkah is an eight-day celebration based on the lunar cycle, the first day of Hanukkah falls on a different day each year usually between late November and December. This means that most Jewish families are celebrating on weekdays after school and work. Finding easy, kosher recipes can be challenging. This recipe for teriyaki stir-fried chicken with broccoli is not only Hanukkah-appropriate, but delicious enough for every day. And, yes, I said kosher and teriyaki in the same sentence. With the help of our friends at Soy Vay, not only is it possible, it’s good – really good.

• 
  
• 1 tbsp. peanut oil, divided
• 1½ tsp. sesame oil
• 2 pounds boneless, skinless chicken, cubed
• 4 cloves garlic, finely minced
• ¼-½ tsp. red pepper flakes (optional)
• 1 large bunch of broccoli, cut into florets
• 6 tbsp. chicken broth, divided
• ½ cup of Soy Vay Veri Veri Teriyaki
• 2 teaspoons cornstarch

Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.

Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan and then add the garlic sautéeing until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan and stir to combine, then pour in about half of the chicken broth which will steam and boil quickly.

Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  In a measuring cup or small bowl, whisk together the Soy Vay Veri Veri Teriyaki and cornstarch until smooth and add to the pan stirring to coat broccoli.  Add the remaining chicken broth and return the cooked chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat serve over rice and garnish with sesame seeds or chopped scallions.

In accordance with the Federal Trade Commission’s 16 CFR, Part 255, we are disclosing that we received product samples from Soy Vay in exchange for this post. A favorable review was not required; the review of the product is based solely on our personal opinion and experience and may differ from those of our readers. 

Very Merry Golden Records Christmas with Snowflakes

Christmas is the time of traditions and nostalgia. The smell of cinnamon and spruce bring memories of childhood holidays flooding back. Opening the boxes of ornaments is like visiting with friends you haven’t seen for a year. I get a tingle of excitement on cookie day when we put our favorite Christmas music on and break out handwritten cookie recipes along with the collection of holiday cookie cutters.

This year we received a copy of A Very Merry Golden Records Christmas which we put on in the background and we had a fabulous time singing along with our holiday favorites;  "Frosty The Snowman," "Rudolph The Red-Nosed Reindeer," and "Jingle Bells." The kitchen was oddly quiet as we listened to Ed Asner’s reading of "Twas The Night Before Christmas" and Wallace Shawn’s (inconceivable) narration of "A Christmas Carol."

Golden Records, originally created by Grammy Award-winning producer Arthur Shimkin, was one of the first and ultimately most successful children’s record labels in America. Today, his son Tony Shimkin, also an award-winning music producer, is carrying on his father’s legacy. This kid-friendly new holiday CD (fifth of an entire series recapturing the values, quality, and timeless innocence of Golden Records) is loaded with 20 classic songs and stories featuring beautifully remastered recordings and vocal talents of stars such as Malin Akerman, Wallace Shawn, Missi Pyle, John O'Hurley, Cheryl Hines, Dermot Mulroney, Busy Phillipps, Ed Asner  and Didi Conn. The CD which will warm even the grinchiest of hearts is available on Amazon, iTunes, and at most Walmart stores.

Oh and back to the cookies…  It is always a good idea to whip up a little snack before embarking on a full scale cookie event to keep little cookie monsters from eating all the dough. Since the CD is totally kid-oriented, we thought perhaps a kid-friendly treat was in order. These edible snowflakes are the perfect way for the kiddles to practice their scissor skills while keeping appetites at bay.

Flour tortillas

Vegetable oil or cooking spray

Confectioner’s sugar

Edible glitter (optional)

Scissors

Wrap tortillas in a wet paper towel and microwave for about 15 seconds to soften. Fold tortilla in half and half again (or accordion into thirds) and cut with child-safe scissors as you would a paper snowflake. Once the creations are complete, lay on a cookie sheet and lightly brush with vegetable oil (I sprayed the tops lightly with cooking spray.) Bake the snowflakes for about 4 minutes or until the edges are light brown and crispy. Sprinkle liberally with confectioner’s sugar or cinnamon sugar and enjoy your edible “Winter Wonderland.”


In accordance with the Federal Trade Commission’s 16 CFR, Part 255, we are disclosing that we received a complimentary digital copy of the CD from representatives of Verse Music Group in exchange for this post and giveaway. A favorable review was not required; the review of the product is based solely on our personal opinion and experience and may differ from those of our readers.

Technique of the Week: Baking

Baking is a cooking method which uses dry heat acting by convection over a specified period of time. This is usually achieved in an oven, but can also be accomplished using hot stones, hot coals or even a car radiator. When the desired temperature is reached within the heating instrument, the food is placed inside and baked for a specific amount of time. The dry heat of baking changes the form of starches in food items and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the Maillard reaction.

Baking is the primary method used to prepare "baked goods" such as bread, cakes, cookies, pastries, pies and tarts. This method of cooking also works well for baking potatoes, apples, beans, meatloaf, casseroles and pasta dishes such as lasagna. While frying, sautéing, and grilling can change the fat and calorie content of the food, baking does not alter the nutritional value of food items.

 The first stories of baking suggest that a paste of wild grains and water were poured onto a flat, hot rock which resulted in a bread-like cracker similar to lavash. Later, this paste was roasted on hot embers making it more practical as it could be made anytime a fire was burned. The technique of baking expanded dramatically in Rome around 300 BC. The “pastillarium” or pastry cook became a respected profession for Romans and a pastry cook who could invent new types of tasty treats was very highly regarded. Cato wrote about vast amounts of breads of varying ingredients and patterns: sacrificial cakes, pretzels, sweet cakes, and fritters.

The art of baking became popular throughout all of Europe and was so common that Rembrandt painted a pastry chef selling pancakes in the streets of Germany with children clamoring for a taste. In London, pastry chefs sold their goods from handcarts which developed into a system of delivery to households, and in Paris, the first open-air pâtisseries were opened and baking became an established and treasured art throughout the entire world.

How to Bake a Potato:
Preheat oven to 425°F. Scrub 1 medium Idaho or russet potato to remove surface dirt from the tuber and prick it with the tines of a fork or the tip of a sharp knife. You can lay the potato directly on the oven rack or place it on a baking sheet. Cook the potato for 45-60 minutes, until the skin is crispy and poking it with a fork meets no resistance. Cut a slit in the top of the potato and gently open to allow steam to escape. Add your favorite toppings (e.g. butter, sour cream, chives, salt pepper) and enjoy.

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