Have you been thinking about brining your holiday turkey, but uncertain about how to pull it off? Good news: Brining is a lot easier than it sounds. Continue reading
Posted on November 4, 2015 by Magento
We all know about the famous pumpkin latte and traditional pumpkin pie, and this autumn favorite lends itself to many other preparations as well: soups, stews, puddings, soufflés and of course, pies and cakes.
This week, Ronit and her pastry-chef brother Gadi Kakon have whipped up a pumpkin cupcake recipe, complete with pumpkin frosting.
Posted on November 24, 2014 by Magento
It is countdown time to the big T-Day, and if you are hosting this years Thanksgiving feast, we would like to offer you some wonderful ideas on how to season your main dish the turkey.
For starters the traditional way of seasoning turkey is always a hit with aromatic herbs and spices of thyme, oregano, marjoram, rosemary, paprika and garlic. Just combine these ingredients in a small bowl mix them with a little olive oil, add a dash of lemon zest and rub the marinade over the turkey and its ready for roasting.
Posted on November 10, 2014 by admin
Cool autumn days and long winter nights call for comfort cooking — savory, satisfying dishes that fill the kitchen with glorious aromas. Roast chicken is one of our family favorites, especially with stuffing to soak up the juices.
This roast chicken dinner can be prepared with either rice or bread stuffing; all you'll need to complement it is a side vegetable and/or a simple salad. If you have a large group to feed, or just want leftovers, you can double the recipe and cook two chickens. Continue reading
Posted on November 1, 2014 by Magento
Okay, it is post-Thanksgiving, and if you were hosting the grand feast, you are probably wondering how to make the best use of all the food that wasn't eaten, especially the turkey?
We have the perfect solution to revamping your leftovers. Try adding a half-a-cup of one of these unique rice seasonings: Almond Cranberry, Moroccan Sweet Rice, Persian Apricot, or Moroccan Harissa rice mix to recreating the perfect turkey and rice casserole or turkey bisque with rice soup. Continue reading
Posted on December 16, 2013 by admin
Ive become fascinated with juniper berries but only the kind that are used for culinary purposes. Yes, there are differences: Juniperus communis is the variety mostly used as a spice and as a flavoring ingredient for making gin; and the other is Juniperus Sabina, which is not suitable for consumption as it is very bitter and quite toxic.
However, the juniper berries that are used as a spice are actually a form of cone from a shrubby conifer tree, which is native to Europe, and is used as a spice in many European cuisines. The round, small berries turn an attractive, deep blue-purple when they ripen, which can take up to three years to do. Continue reading
Posted on November 25, 2013 by admin
For those of you who have not ever tried brining meat or poultry, then you might want to consider doing so this Thanksgiving.
First of all, brining is an age-old process using a mixture of salty water to preserve or add flavor to food. Salt is a natural preservative so back in the days of yore, the salt was used on long sea-voyages to prevent food from decaying.
Today, brining has taken on another purpose; it is a great method of tenderizing meat, poultry or fish, while infusing flavor and locking in the natural juice. Brining is widely used for other foods such as cheese, olives, and certain vegetables.
The amount of brine used depends on the size of the meat or poultry. By using smaller quantities of salt along with other herbs and spices in the brine mixture, the end result will be a moist and flavorful dish, whether it is turkey, chicken or pot roast. Continue reading
Posted on October 21, 2013 by admin
It's almost Halloween and I imagine were all getting ready for trick-or-treaters and the inevitable candy monsters. I was wondering if baking sweet treats would be a good idea instead of handing out a bunch of M&Ms or Reeses Peanut Butter Cups -- just a thought?
Posted on October 14, 2013 by admin
I will miss the summer months with all the crazy fun activities that my family and I have enjoyed; but, on the other hand, I am looking forward to some chilly days with a cup of mulled wine.
Mulling is another way of saying to heat, sweeten, and flavor with spices as in mulled wine or cider. As far as I know, the concept of mulling began in Europe. They would combine certain spices in their drink recipes to spice things up a bit. What is a typical mulling spice blend today would be a combination of cinnamon, cloves, allspice, cardamom, perhaps a bit of orange citrus peel, or on occasion, a dash of peppercorn, or star anise. I have heard that back in the good old days some recipes even added raisins to the mixture.
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