Edible fruit bouquet's are an excellent gift and great alternative to traditional flowers or chocolates. This healthy and tasty treat can be an appropriate gift for many occasions from birthday's to anniversary's, Mother's day or Father's Day!
Instructions
1. Choose the fruits you would like to use, wash everything thoroughly. Ball the melon, cut oranges or apples, cut the stems off of berries (or leave them on - your preference). Slice or cut the fruit any way you like. Get creative by building flowers, cutting out stars, or stacking pyramids.
2. Dipping chocolate can be found in the baking aisle of the grocery store. It is usually found in blocks that are easily microwave able in about a minute. Dip various fruits in chocolate. It is nice to leave some fresh and some dipped. Dip the fruit, then place on wax paper. Place the dipped fruit in the fridge to set the chocolate.
3. Set the head of lettuce or other anchor inside the basket. Begin arranging the fruit onto skewers or straws (straws will not work with all fruit, and if you must use them, trying the red stirring variety). Arrange the fruit within the basket. Cut the skewers or straws to varying lengths in order to arrange in layers.
4. Once the basket is arranged, use cellophane or saran wrap to cover the basket. Decorate with bows or ribbons and add a card for a nice touch.
5. Deliver the basket within the next 4-6 hours while it is fresh! Advise the recipient to refrigerate it until it is all gone.
Tags: dipped fruit, Edible Fruit, Edible Fruit Bouquet, Make Edible, Make Edible Fruit, skewers straws
Turn an afternoon of cooking into fudge sauce gifts for friends and family. Whip up a batch of your favorite sauce and pair it with ice cream, cake or fruit. Package the jar so it looks like it came from an expensive chocolate shop. Add accessories, such as dessert plates or ice cream dishes. This is one gift that won't ever be returned.
Flavors of Fudge
Add different flavors to give a variety of sauces, not just one. Try adding instant coffee for mocha fudge, hazelnut syrup to another batch and mint extract to a third batch. Package the fudge sauce in jars with labels that have photos of the key ingredient. Use a free online photo library that allows you to use the photos with permission.
Ice Cream
Create a do-it-yourself ice cream parlor gift with fudge sauce. Pair the sauce with sundae dishes, long spoons and an assortment of other toppings, such as caramel, pineapple, nuts or sprinkles. Include a gift certificate to an ice cream shop or a grocery store that sells hand-dipped ice cream or gelato.
Cake
Cake topped with fudge sauce is a delectable delight, no matter what the flavor of the cake. Shop flea markets and garage sales for inexpensive flowered dessert plates. They don't have to match as long as they're all in the same color palette. Package the gift with a cake stand, a gift certificate to buy the cake, gourmet cake mixes or, if you will be delivering the gift within a day or so, include the cake as part of the gift.
Fruits
Fudge-dipped fresh fruits are deliciously decadent and healthy, all at the same time. Package an assortment of fruit that will stay firm while the gift is in transit. Apples, pears, pineapples and slightly under ripe bananas are good choices. If the gift will be delivered the same day, include strawberries and peaches. Dried apricots, mangoes and pineapple slices work too. Include a cutting board and a knife to slice the fruit.
Packaging
How a gift is packaged influences the perception of the gift. Gourmet food companies learned this long ago. You could tie a bow around the jar of fudge sauce and call it quits or you could take a note from food gift companies and put the jar in a small basket on top of shredded excelsior and wrap it with clear cellophane.
Tags: dessert plates, fudge sauce, fudge sauce, gift certificate, gift with
Oxtail soup is a comfort food for many. Variations of this dish are served in China, Indonesia, the United Kingdom, Korea and the American South. It is especially good on a cold winter day and it is very easy to make. A food processor can further simplify the preparation process. The cooking is a bit slow, but making this soup is very easy. "Ox tail" is a misnomer--the meat you're likely to find in the grocery store these days will be tail of beef cow.
Instructions
1. Combine water, ox tails, beef base, garlic, stewed tomatoes and vegetable juice in a large stock pot. Bring to a boil and then cover and simmer for two hours.
2. Add potatoes. Then cook the soup for 30 minutes longer. If you like your soup thicker, slowly stir in about 1/4 cup of flour or masa. Be sure to stir to avoid lumps.
3. Add carrots, peas and celery. Cook until the meat falls off the bone
4. Remove the bones from the soup and detach remaining meat. Return meat to the soup.
5. Garnish and serve with a hearty bread. Season to taste. Many people enjoy adding lots of black pepper to this soup.
Homemade oriental noodles are a hearty addition to any soup or stir-fry dish. Udon noodles are some of the easiest oriental noodles to make, and when prepared in a traditional style, are made by an unusual method. Mixing up these noodles can be a family event.
Instructions
1. Mix the salt and water in a bowl. Place the flour in another large bowl and add the salted water. Reserve a small amount of the water for later use.
2. Mix the flour and water by hand until the flour begins to stick to itself. Add the remaining water and continue to mix until the salt water has completely soaked into the flour. The dough should appear rough and powdery, like uncooked rice. If needed, add a small amount of flour to keep the dough from becoming sticky.
3. Scoop the dough into the center of the bowl and make a hill. Use your palm to flatten the hill into a disk shape. Be careful not to crack the dough.
4. Place the dough in a gallon-size plastic storage bag. Remove all of the air from the bag and seal. Place the bag on the floor.
5. Make a T shape with your feet and slowly step onto the dough from the outer edge, making your way inward.
6. Flatten the dough until it fills the entire area of the plastic storage bag.
7. Let the dough rest for at least 1 hour during warmer months and for 2 hours during the colder months.
8. Remove the dough from the bag by cutting away the side with kitchen shears and opening the top enclosure.
9. Place the dough onto a flat surface and fold the dough in half. Knead the dough 3 or 4 times until it forms a round ball. Place the dough back into a gallon-size plastic bag. Remove all of the air.
10. Return the plastic bag to the floor, and step on it again until the dough fills the inside area of the plastic bag. Allow the dough to rest for at least 1 to 2 hours or over night.
11. Place the dough onto a floured work surface. Roll the dough out with a floured rolling pin until it is 1/2-inch thick. Form the dough into a rectangle while flattening.
12. Use a sharp knife to cut the dough into 1/2-inch strips. Drop the udon noodles into boiling water to cook. Cook for 3 to 4 minutes.
Tags: Place dough, dough from, dough into, area plastic, dough onto, dough rest
Fresh crab is an expensive restaurant delicacy for most of us. There are many great recipes for fresh crab, but most of us are afraid to try preparing this hard-shelled crustacean at home. It's not as hard as you think it is. Try these two recipes at home and enjoy Asian-style crab for a fraction of the restaurant price. Don't let the "Things You'll Need" list intimidate you; the ingredients are for two separate recipes. Serve either dish with plenty of freshly steamed white rice. Each of these recipes will serve two to three people as a main dish.
Instructions
Preparing Fresh Whole Crab for Cooking
1. Rinse two whole hard-shell crabs with water. Gently pry away the hard shell on top to expose the body of the crab. Go on and do it; this is the most intimidating part of the process, and it's really easy.
2. Remove the gray spongy tissue gently with your fingers or a small sharp knife, and discard it. These are the lungs, and they are inedible. Once you do that, everything else is good to eat. Rinse the crab with water.
3. Cut off the claws and legs, if your recipe calls for it. Lightly pound the claws and legs with a mallet or the back of your cleaver to break the shell. This will allow the recipe flavors to penetrate into the claw and leg meat.
4. Chop down center of crabs to cut the body in half, or gently pound the body shell to crack it, and proceed with your recipe.
Ginger and Scallion Crab
5. Prepare two large crabs. Remove the legs and claws from the crabs. Chop down the center of the crabs to cut the bodies in half. Cut each half crosswise into three pieces.
6. Prepare your vegetables. Cut eight green onions into one inch pieces. Remove the seeds from one small red bell pepper and cut the pepper into thin strips. Peel a four inch by one inch piece of ginger root and cut it into small julienne.
7. Combine 1/2 cup of water, 3 tbsp. wine or sherry, 1 tsp. of sugar, 1 tsp. bouillon granules and 2 tsp. of light soy sauce, all in a medium bowl.
In a separate bowl, thoroughly combine 1/4 cup cold water and 2 tsp. of cornstarch.
8. Heat three tbsp. of vegetable oil in a wok over medium heat. Stir-fry the ginger in the oil for one minute. Add the cut up crabs and stir-fry for one minute. Add sherry mixture and pepper strips to the pan. Stir-fry over high heat until liquid boils. Reduce the heat to low. Simmer covered for four minutes, or until the crab turns red. (If using cooked crab, heat only until heated through.)
9. Stir the cornstarch mixture to recombine. Uncover the pan and stir in the cornstarch mixture. Cook until the sauce thickens. Add the green onions and 1/2 tsp. toasted sesame oil. Cook and stir for one more minute, then serve.
Singapore Chili Crab
10. Prepare one large Dungeness (or other) crab for cooking. Remove the legs and claws. Rinse the crab back shell (if available) and set it aside with the crab.
11. Pound together three cloves of garlic and a one-inch cube of fresh ginger with a mortar and pestle (or mince very finely with a knife). Place the mixture in a small bowl. Rinse the black beans, then crush them and add them to the garlic and ginger. Seed and finely mince two hot chiles and add them to the bowl. Set the mixture aside.
12. Heat one tbsp. of oil in a wok or frying pan over high heat. Add the garlic-ginger mixture and cook, stirring constantly, until very fragrant (30 seconds to one minute). Add catsup mixture and crab, then cook, stirring with a wide spatula, until the crab is hot and the sauce comes to a boil (three to four minutes). Add 1/2 cup of chopped cilantro to pan, if desired, then cook for an additional 30 seconds. (If using precooked crab, cook the sauce until thick, then add crab and heat through, then proceed with the recipe.)
13. Turn crab and sauce out of pan onto a platter. Surround the crab with steamed rice. Put crab shell atop crab pieces. Garnish with cilantro sprigs, if you are using them.
Tags: center crabs, Chop down, Chop down center, claws legs, cook stirring, cornstarch mixture
While many cheeses are impractical to make at home, others, like vinegar cheese, are quite simple to prepare. Combining milk and vinegar creates a flavorful, moist cheese that you can use as a base for other cheeses, such as ricotta; or you can enjoy it as a spread on crackers or bread.
Instructions
1. Pour 1/2 gallon of milk into a large pot, and bring it to 180 degrees Fahrenheit, just below a boil. Use a food thermometer to test the temperature of the milk.
2. Stir in 1/4 cup of white vinegar, and watch the milk and vinegar curdle into curds and whey. The curds will look like slippery, gelatinous white solids floating in a yellowish, cloudy liquid, which is the whey.
3. Line a colander with a cheese cloth or muslin cloth, and sit it inside of a large mixing bowl.
4. Pour the curds and whey into the colander to allow the whey to drain into the mixing bowl, and place in the refrigerator until the liquid has drained completely. This may take several hours.
5. Remove the bowl and colander from the refrigerator, and discard the whey.
6. Wrap the soft mass of cheese in plastic wrap, and store it in the refrigerator for up to 10 days.
You don't have to be Italian for chicken Parmesan to be one of your major comfort foods. It's simple to make with just a few ingredients. Best yet, now you can throw the ingredients in the crockpot (slow cooker) in the morning before you head off to work. After preparing the penne pasta, you'll have a complete dinner.
Instructions
1. Place the chicken breasts evenly at the bottom of the crockpot.
2. Pour the Classico pasta sauce over the top of the chicken.
3. Set the crockpot on high for six hours.
4. Prepare the penne pasta according to package directions, as the chicken is almost done.
5. While the pasta is cooking, remove the chicken from the crockpot. Pour the sauce into a bowl and then return the chicken to the crockpot.
6. Sprinkle the Parmesan cheese over the chicken and follow it with the mozzarella cheese. Replace the lid until the cheese is melted.
7. Drain and rinse the pasta.
8. Place a portion of cooked penne pasta in each dish.
9. Pour sauce over the pasta and place a chicken breast on top of the sauce.
Tags: penne pasta, chicken crockpot, crockpot Pour, over chicken, Pour sauce
Vanilla extract is not just for cooking or baking--it can also be used as a cleaning tool for your refrigerator, microwave, coffee maker or accidental spills. Use a clean sponge for each project to avoid accidental cross-contamination.
Instructions
1. Get a new, clean sponge and wet it with water. Wring out excess water so that the sponge does not drip.
2. Find some common vanilla extract in your kitchen cupboard. Saturate one of the sponge's sides with drops of vanilla extract. If you have a choice between artificial and natural vanilla extract, choose to clean with artificial vanilla extract because of its extra-potent scent.
3. Empty your refrigerator. Wipe your refrigerator's shelves and drawers down with the sponge. Pay special attention to areas of your refrigerator that contain strong-smelling foods.
4. Wipe the inside of a microwave with a sponge. Make sure to wipe corners and the microwave's top where food particles may accumulate.
5. Sponge up accidental spills with vanilla extract. The sponge absorbs the liquid and the vanilla extract neutralizes leftover odors.
6. Add a few drops of vanilla extract to your vacuum cleaner dust bag or filter so that carpets smell like vanilla every time you vacuum.
7. Put a few drops of vanilla extract in your coffee maker the next time you clean and cycle it. The vanilla neutralizes the scent of coffee and may also make your next batch less bitter.
A good fish stock brings complexity, texture and flavor to seafood dishes like chowders, soups, curries and stir fries. In the same way that any decent chicken or beef stock starts with bones, your seafood or shrimp stock will benefit from using the carcass of whole fish, including the head and tail. A more delicate shrimp stock will require the shells and tails of peeled shrimp. Added ingredients such as vegetables and herbs should be fresh and chosen with care so as to not conflict or overpower the main flavor of the seafood.
Instructions
1. Melt the butter over a medium heat in the stockpot and saute the vegetables until they soften. Do not brown the onions.
2. Add the white wine, herbs and spices and cook for two to three minutes on a low heat, just barely simmering.
3. Pour in the water and bring back to a gentle simmer.
4. Place the fish carcass or shrimp shells into the pot. Good whitefish to use for stock include cod, halibut, perch and sole. Whitefish are not as oily as other fish like salmon or tuna, and make a clearer, cleaner tasting stock.
5. Bring the stock back up to a slight simmer and look to see the water is just covering the fish and vegetables. Do not create a rolling boil, as you would for a meat stock; seafood stock does not need a heavy boil or a long period of time to create a robust flavor. Fish bones are more delicate than beef or poultry and won't take as long to release their flavor. A fast boil could also cloud your stock.
6. Cook for 30 minutes, uncovered, and skim the top occasionally with a spoon to remove any foam that is created.
7. Remove the stock from the heat and cool for 10 minutes.
8. Place a colander into another pot or container. Line the colander with a square of cheesecloth and carefully pour the stock into the strainer. Watch for splashing.
9. Keep your stock refrigerated and use within three days or freeze.
Tags: flavor seafood, more delicate, shrimp stock, shrimp stock will, stock will
Bake potatoes au gratin for a cheesy potato casserole with a delicious golden brown crust.
Potatoes Au Gratin refers to a layered potato casserole with a cheesy cream sauce. "Gratin," a French word, typically refers to a baked dish with a crusty cheese or breadcrumb topping, though cheese versions are favored in the United States. As the casserole bakes, the cheese forms a crust on top of the potatoes, developing a rich flavor and texture. Cheddar cheese is common ingredient in the dish, though other cheese can also be used. Some recipes may also add onions to the dish, but they can easily be omitted.
Instructions
Preparation
1. Wash and peel 2 lbs. of potatoes.
2. Cut the potatoes into 1/8-inch thick slices using a chef's knife or mandolin.
3. Cut one large onion into 1/4-inch thick slices. Separate the layers of the slices and set aside.
4. Coat the inside of a glass baking dish with non-stick spray.
5. Layer the sliced potatoes and onions in the baking dish so that the vegetables are evenly distributed throughout the dish.
6. Cut 1/4 cup butter into cubes. Scatter the butter over the top of the potato and onion evenly.
7. Sprinkle 1/2 cup cheddar cheese on top of the potatoes.
Sauce
8. Melt 1/4 cup butter in a saucepan.
9. Add 1/4 cup flour, 1 tsp. salt and 1 tsp. pepper to the butter, and mix well.
10. Pour 1.5 cup milk and 1/2 cup cream into the saucepan.
11. Add 1.5 cup cheddar cheese to the saucepan. Stir continuously until the cheese and milk are incorporated and the sauce is smooth.
12. Pour the sauce into the baking dish, spreading it evenly over the layered potatoes, onions and cheese.
Baking
13. Cover the baking dish, and bake at 375 F for 30 minutes.
14. Remove the cover, and check the tenderness of the potato with a fork.
15. Bake uncovered for an additional 30 minutes, or until the potatoes are tender and the top forms a golden brown crust.
Tags: baking dish, brown crust, casserole with, cheddar cheese, dish with, golden brown, golden brown crust
If anything could be more Southern than fried chicken, it's cornbread dressing. Once passed down from grandmother to mother to daughter, this lovely, old-fashioned tradition is becoming a lost art. What a shame. Real dressing can be intimidating and does take a little trial and error, but the smile on every lucky person you bless with this heavenly dish will make you glad you took the time.
Instructions
Make Old-Fashioned Southern Cornbread Dressing
1. Decide the day before between using potatoes or bread in the dressing. If using bread, lay out the pieces the night before so they will dry out.
2. Prepare the ingredients: Preheat the oven to the temperature stated on the cornbread package instructions. Plop a tablespoon of lard into the skillet, and place the skillet in the oven while the oven heats. Whisk both cornbread mixes together in a mixing bowl according to the instructions on the package, but add four teaspoons of salt and a tablespoon of oil. When the oven has heated and the lard has melted, remove the skillet. Pour the cornbread mix into the skillet. (It should sizzle). Use the package instructions to gauge the cornbread's baking time; however, insert a toothpick in the middle to test for doneness before removing it from the oven. The toothpick should come out clean.
3. Prepping the additional ingredients: Dice the onion and celery stalks, and boil them together in a pan, covered in chicken broth, for one hour. Add broth if needed. Do not drain the broth after cooking. Boil the eggs with two teaspoons of salt for twenty minutes. Remove from the heat and drain; then cover the eggs with cold water, and add the ice. Peel the eggs after five minutes; then chop them into cubes. If using potatoes instead of bread, peel the potatoes and cut into ?" cubes. Boil them with two teaspoons of salt until soft, but not mushy, then drain.
4. Put the dressing together: Crumble the cornbread with your hands into a large mixing bowl. Add the onion/celery mixture (including the broth), the eggs, the bread or potatoes, and the pepper. Add enough canned broth to thoroughly moisten all the ingredients, and stir thoroughly with a spoon (not a mixer). Add the sage a pinch at a time, stirring after each pinch, and then taste test the result. Keep adding the sage until you detect a hint of it in the taste test.
5. Bake the dressing: Heat the oven to 350 degrees, and plop another tablespoon of lard into the skillet. Place the skillet in the oven to heat, melting the lard, as before. Pour the dressing into the skillet, and smooth the top. Bake for one hour; then remove from the oven and stir. If the dressing is moist, smooth the top, return the skillet to the oven, and bake until the top is browned. If the dressing is not moist, add a half-cup of broth and stir. Continue adding broth and stirring until the dressing becomes moist; then return the skillet to the oven. After another hour, repeat the process. After achieving the desired moistness, smooth the top and bake until browned.
Tags: into skillet, skillet oven, teaspoons salt, bake until, bake until browned
Chicago pizza comes with layers of meat and cheese and a crust so thick, you need a knife and fork to dig through it. Here are some tips on buy authentic Chicago pizza.
Instructions
1. Go to one of the famous restaurants in Chicago. Sometimes you just have to eat the native food in its native location. So if you want the true Chicago experience, go to Chicago and check out Lou Malnalti's or Giordano's Pizzeria. If you don't happen to live in Chi town, but you still want the restaurant experience, check out Pizzeria Uno. They are a national chain that was made famous for serving deep dish Chicago pizza.
2. Order the pizza and have it delivered. Both Lou Malnalti's and Giordano's Pizzeria will ship deep dish Chicago pizzas to your door overnight. It's a little pricier than your average buy, but when you bite into it, you'll be happy you spent the extra dough.
3. Swing by your supermarket and check out the freezer section. Pizzeria Uno is just one of the brands that can be found in your supermarket freezer. It's a great way to get a deep dish Chicago pizza at a steal of a price.
4. Make your own Chicago pizza. Peruse cookbooks or the Internet for Chicago pizza recipes. Most local pizzerias will sell you dough which is pre-made and just needs to rise. Or you can buy frozen pizza dough in most grocery stores. Buy your favorite toppings and make your own.
Tags: Chicago pizza, dish Chicago, deep dish Chicago, dish Chicago pizza, deep dish
Broccoli-cheddar cheese soup is a staple at many restaurants because it is such a tasty comfort food. Luckily it isn't difficult to make at home. This recipe uses real cheddar cheese and simple ingredients that you may already have in your kitchen. You can even add additional broccoli and carrots to give your kids an extra veggie kick.
Instructions
1. Bring a large pot of water to boil. Add the broccoli and carrots to the boiling water and boil for two to three minutes. Drain the broccoli and carrots and set aside.
2. In a large stock pot, saute the butter and onion over medium heat until transparent. Stir in the flour and cook until the mixture begins to bubble, stirring constantly.
3. Stir in the chicken broth and milk and allow the mixture to cook over medium heat until it begins to thicken.
4. Add the sage; whisk until the sage is blended into the soup base.
5. Add the shredded cheddar cheese and cooked broccoli and carrots and stir until blended.
6. Allow the soup to simmer about 20 minutes or until the broccoli is tender.
Tags: broccoli carrots, cheddar cheese, heat until, medium heat, medium heat until, over medium
Dense bread is the result of four possible agents: dead yeast due to water heat, not enough or damaged gluten, insufficient kneading or inadequate rising time. For bread made in a bread machine, the programs are set to mix, knead, rise and bake according to the selected recipe. But sometimes there are factors that a machine cannot detect. You can still use your bread machine, though if you desire fluffier bread, consider experimenting with a longer kneading or rising cycle on your machine, and add extra gluten to increase lightness.
Instructions
1. Keep your wet ingredients cool. If you are proofing your yeast in water before adding it to your bread mixture, your recipe will call for "room temperature water." If this is the case, make sure that it is room temperature, no more than 95 degrees. Hot water or hot milk will kill your yeast and not allow it to rise properly, thus leaving you with a dense bread.
2. Add a gluten enhancer. When baking with whole-wheat flour, the chances of your bread coming out dense increase significantly. Whole-wheat flour varies from all-purpose flour in that the bran is left on and ground in with the flour. The bran is very sharp (not to our eyes) and cuts into the gluten and breaks it down. Gluten is virtually the glue that keeps the bread together while allowing it to be light and airy. When the gluten is lower, the bread does not rise as well. For this reason, gluten-free flours and whole wheat breads are denser than fluffy white sandwich breads or crisp baguettes. To increase the gluten, whether you are using whole wheat or all purpose white flour, you can add gluten enhancers to alleviate denseness and give your bread a fluffier bounce.
Incorporate 1 tbsp. of either vital wheat gluten, vitamin C crystals or gluten flour into your dough. These products usually can be found in the baking or organic section of you grocery market.
3. Knead the dough properly and let it rise for a longer time. In traditional bread baking, the fluffiness is usually determined during the kneading stage. If you do not knead enough, your bread will be dense. Kneading releases the gluten and yeast which then form the air bubbles. These bubbles are the fluffy pockets that form to make the bread soft and airy. Oftentimes, bread machines do not knead or rise the dough long enough. If you machine has an option for extending the kneading or rising cycles, extend kneading by two to three minutes and rising by 30 minutes. Or, remove it and knead by hand on a floured surface for about three minutes. Remember, when you remove the dough from the machine, you are interrupting cycle. So know beforehand if your machine will pick back up where it left off, or if you will need to let it rise on its own and then bake in your conventional oven. Every bread machine is different; make sure you read the owner's manual thoroughly.
Tags: your bread, bread machine, knead rise, kneading rising, make sure
According to the Environmental Protection Agency, the United States is one of the top cheese producers in the world. In 1995, the United States produced more than 9 billion pounds of cheese. The majority of this cheese was natural, while some of it was classified as processed. While both types are considered cheeses, there are also several differences.
Ingredients
The main ingredient in all cheeses is milk. However, a natural cheese is made directly from the milk, while a processed cheese is not. A processed cheese is actually a collaboration of several types of natural cheese blended together to form a new kind of cheese. Other ingredients may also be used to create processed cheeses. Therefore, a processed cheese is not made directly from milk, though milk is still its primary ingredient. Without the creation of natural cheeses, processed cheeses would not exist.
Natural Cheese Process
To create a natural cheese, the milk is homogenized to preserve the fat content and pasteurized to remove harmful bacteria. The cheesemaker then adds a harmless bacteria to the milk to help separate out the curd from the liquid. The curd is cut into pieces and cooked. The size of the pieces varies depending on the type of cheese. Excess liquid is removed from the curds after they have been cooked and then they are salted and pressed to form a block or wheel of cheese. The cheese then remains in a cool location to age until it is ready to eat.
Processed Cheese Process
Processed cheese begins with the same process as the natural cheeses. However, it requires more steps. Two or more kinds of cheese are selected to create the new flavor. Emulsifiers and salt are added to the blend and the cheeses are stripped of their rinds and cleaned. They are then melted together to create the new processed cheese. To prevent the cheese from molding, it is packed in a machine that contains no oxygen.
Flavors
The flavors of each cheese is very different depending on variations in the process, such as moisture content and length of ripening. Even the same type of cheese made by different companies can have a slightly different taste. Having the processed cheeses in addition to the natural cheeses gives an even larger variety of flavors to choose from. However, the number of natural cheese flavors far outnumber the number the processed cheese flavors.
Shelf Life
The shelf life of various cheeses is different depending on the type of cheese. For the most part, a natural cheese will spoil more quickly than a processed cheese. Part of the reason for this is that the processed cheese is packaged in an oxygen-free environment, which eliminates the risk of mold. Processed cheeses also often contain more preservatives, including salt, which keeps them from spoiling as quickly. In addition to the longer shelf life, processed cheeses also melt smoothly and maintain texture and flavor when heated.
Norwegian Fattigmann are also known as "poor mans cookies" and are a traditional Christmas treat. Made from an egg-rich soft dough, they are deep-fried quickly. These delicious cookies can be habit-forming.
Instructions
1. Beat eggs well then add sugar. Mix eggs and sugar together thoroughly.
2. Add cream, cardamom and salt to mixture and mix well.
3. Slowly add only enough flour to make a soft dough. Too much flour will make cookies tough.
4. Dust the rolling surface with a mixture of flour and sugar; keep sugar and flour nearby for rolling out cookies.
5. Roll dough thinly and cut into diamond shapes, approximately 2 inches by 2 inches.
6. Cut a small slit in the middle of each fattigmann.
7. Draw one corner of the cookie through the slot, making a semi-knot.
8. Fry in hot deep fat until barely browned; these cookies are very light colored when done.
9. Drain on absorbent paper until cool.
10. Sprinkle with powdered sugar for a finishing touch.
Include a variety of textures and flavors when creating a cheese board.
Cheese boards are platters that combine multiple types and flavors of cheese to create a visually enjoyable, flavorful appetizer. Generally, cheese boards contain three to five types of cheese and contain, at minimum, one firm cheese, one soft cheese and one blue cheese. Ultimately the design and components of the board should reflect the type of gathering where it is being served, as well as the preferences of the host or hostess preferences. Cheese boards often are served with beverages, either wine or beer, that complement the flavors of the cheese.
Instructions
1. Set cheese out three hours before serving to allow cheese to reach room temperature.
2. Slice hard cheese with knife or cheese slicer into thin slices. Arrange slices on service plate or board in a visually pleasing manner (i.e., fanned or arranged diagonally on plate).
3. Remove wrapping on soft cheese; however, consider leaving the rind if it is edible (i.e., Brie). Slice the cheese into 1 oz. serving slices.
4. Serve blue cheese in 1 oz. cubes that are sliced or crumbles if more appropriate. Again, be sure to arrange the cheese pieces such as in a pyramid shape (if cubed) or spread on a diagonal line across the platter.
5. Finally, add accent foods to the cheese board, such as nuts, smoked salmon, fruit pieces or pieces of baguette. Crackers also can be used to complement cheese flavors.
There are a wide variety of methods of deodorizing areas in your home.
In spite of the best efforts of any homemaker, there are usually some places in a house that don't smell their best. Though you can use sprays to control odors like those of kitchen trash, litter boxes or bathrooms, you might prefer a more subtle, chemical-free deodorizer. To that end, you can complete a homemade deodorizing craft that's both effective at absorbing odors and pleasant to look at when tucked into a drawer or hung on a wall.
Instructions
1. Lay the coffee filters upside-down on a flat surface and press on them to spread them out, flattening out the gathers in the sides of the baskets.
2. Place a heavy object, such as a cutting board, over the tops of the filters and let them sit for about two hours.
3. Measure the baking soda into the middle of one filter. Pour it carefully so that the soda doesn't spread out to the edges of the filter but instead stays in a neat pile in the center.
4. Apply a line of glue to the outside edge of the filter. Coat the entire outside edge. Spread out the glue with your finger so that there's a solid, flat edge of glue along the edge that measures at least a 1/4 inch in thickness.
5. Place the second filter over the first. Line up the edges and press the filters together to bind them with the glue.
6. Run your finger around their edges and press the pieces together to ensure that they seal and no baking soda can escape. Let the glue dry.
7. Place the coffee filter packet on the decorative cloth and trace it with the chalk. Repeat on another section of cloth.
8. Cut out the cloth circle; leave about 1/2 inch of distance between the chalk line and where you cut, creating some space for the seam.
9. Sew the two cloth pieces together on the sewing machine using a tight running (straight) stitch. If the cloth is printed and has a "wrong" side, have the right sides face inward while you sew. Sew almost all the way around the perimeter of the circle; leave 1 inch or so unsewn.
10. Turn the pocket inside-out.
11. Place the coffee filter inside the cloth pocket; you'll have to gently fold and scrunch it in order to do so.
12. Measure the lavender flowers into the pocket. Place them inside the cloth, outside of the baking soda packet.
13. Sew the open portion of the cloth pocket closed.
Fondue has made a major comeback. There are now, in 2009, restaurants solely devoted to serving this communal form of food. But you don't have to go out to sample the flavors of fondue; you just need the right supplies. And in the case of cheese fondue, the most important ingredient is the cheese.
Cheese Selection
It is critical that the type of cheese or cheeses you choose for your fondue are melting cheeses. Hard cheeses, such as parmesan and asiago, are best for grating and do not melt well. Leave them out of your fondue pot.
Instead, soft cheeses work best, such as Swiss, brie, gorgonzola, cheddars and goat cheese. The type of cheese you choose will depend on what items you wish to serve. You can also consider combining cheeses to make unique and interesting flavors. Some good combinations are cheddar and mozzarella for an Italian-themed fondue or gruyere, emmentaler and appenzeller for a traditional Swiss fondue.
Cheese Preparation
If the cheese you are using has a rind, be sure to remove it before you place it into the fondue pot. Some cheeses need little to no preparation, such as cream cheese and goat cheese. Simply scoop the required amount of cheese into the pot. Other cheeses, however, will need to be grated or sliced. Cheddar, for example, melts best when broken into smaller pieces. Otherwise, you risk having your fondue congeal into a globby, thick mess.
Fondue Preparation
The traditional way to make cheese fondue is with the use of a fondue pot. These can be bought at some grocery stores and most houseware stores. The set should come with the fondue pot, a stand for the pot and several skewers used to dip food into the pot.
If using a fondue pot, you will need to buy fire gel, a substance that can be purchased at camping stores, online or some specialty culinary stores. Although you will need to initially melt your ingredients in a pan, this substance, also known as Sterno, will create the heat below the fondue pot to keep your ingredients hot.
If you do not own a fondue pot, you can use a shallow pot or saucepan to create your cheesey fondue concoction. Just make sure to use a lower level of heat so that you do not run the risk of melting off all the liquid in the recipe and burning the cheese.
Serving Suggestions
Many foods pair well with cheese fondue. Consider using chunks of cooked chicken, pork or beef in a cheddar-based fondue. Seafood can be wonderfully paired with Swiss or cream cheese. Even fruits can be paired with certain cheeses, such as apples and sharp cheddar or grapes and brie. And of course, the most universal dipping substance for cheese fondue is bread, which makes a great pairing no matter what cheese you decide to use.
Tags: will need, your fondue, cheese fondue, cheese fondue, cheeses such, cream cheese
If you are looking for an easy and yummy crock pot meatball recipe this is for you! Crock pot barbecue meatballs are a wonderful appetizer or treat to take for a potluck meal. Not only are they delicious but they are so easy to make! Follow these steps to enjoy some yummy meatballs!
Instructions
1. Place one bag of frozen meatballs into your crock pot. You can use original meatballs for a mild version of BBQ meatballs. However, if you would like a little kick to your meatballs you can use the Italian meatballs.
2. Now pour one bottle of barbecue sauce over the meatballs. You can use any brand of barbecue sauce. I just always use the cheapest brand or whatever is on sale.
3. Add one cup of grape jelly to the crock pot. I always use Welch's grape jelly.
4. Stir the meatballs, barbecue sauce and grape jelly. It will be a little hard to blend at first but after it cooks for awhile it will be easier to stir and all the meatballs will be coated.
5. Place the cover on your crock pot and cook the meatballs on high for 4 hours or on low for 7-8 hours.
6. After the meatballs are done cooking place in a serving bowl with toothpicks for easy eating.
This salad is the epitome of spring! Easy to make you can have it ready in fifteen minutes. Keep ingredients in the fridge until needed and they will be cold and ready to serve when you need them.
Instructions
1. Prepare your fresh baby spinach by washing it, if it has not been previously washed. Remove any leggy stems. Drain and dry in a dish towel before placing in your salad bowl.
2. Prepare your strawberries by washing and removing stems. Thinly slice the strawberries and add to the spinach in the salad bowl.
3. Make sure pecans or walnuts are broken in to pieces about the same size. Add pecans or walnuts to mixture in the salad bowl. If you like, you can add thin-sliced red onions to the salad at this point.
4. Toss ingredients with the poppy seed dressing. Add the dressing slowly; add only enough to cover all ingredients. Keep refrigerated and serve within 10 to 15 minutes. Enjoy immediately: This salad does not keep well.
Soups make a delicious evening or daytime meal, especially during the winter months when temperatures can plummet. Soups can be made from a range of base ingredients including chicken, beef stock and vegetables. Skimming the fat content from soups before serving reduces the calorie content and makes for a healthier meal.
Instructions
1. Wrap a layer of plastic wrap around your pot of soup. This will help protect the soup from contaminants in the air and prevent moisture from escaping.
2. Place your pot of soup in the refrigerator. Fat comes away from the soup's surface much easier when the soup is cold. Leave it in the refrigerator for around six hours for best results.
3. Take the pot out of the fridge and remove the plastic wrap.
4. Identify the fat content on the surface of the soup. Fat usually has a yellowish appearance when chilled and will be thicker and more dense than the soup itself.
5. Scrape away the film of fat on the surface of the soup using a spoon or knife. Repeat this process until all visible fat is removed. Depending on the type of soup and fat content, the fat may have condensed into one segment, allowing for easy removal.
6. Place a flat spoon just beneath the soup's surface if your soup is hot and you don't have time to allow it to chill before removing fat.
7. Drag the spoon to the edge of the bowl and tip the fat into another container. Fat in hot soups usually has a darkish orange appearance.
Tags: your soup, plastic wrap, soup surface, surface soup
Pekin duck is the most popular recipe for preparing duck.
Ducks are among the most favorite food animals in the world with the United States consuming 3 million tons per year. Duck pinfeathers are feathers that have not grown all the way out. When ducks shed old feathers, pin feathers grow in to replace them and eventually grow into full feathers. This process continues every time old feathers are shed. Ducks are slaughtered when young as mature ducks tend to be tough and are used primarily in processed products. Once slaughtered, the pinfeathers need to be dealt with.
Instructions
1. Skin the birds to remove all feathers and pinfeathers at once. Many commercial duck processors use this technique, but the process also removes the skin and duck fat just beneath the skin, depriving customers of those parts of the bird. To skin a duck, cut across the top part of the chest, grasp the skin and pull it downward. Skin the duck when it is warm, as it is more difficult to skin when cold.
2. Immerse ducks in boiling water to remove feathers and pinfeathers. Boil water in a large pot to about 145 degrees Fahrenheit or until it reaches the boiling point. Using latex gloves, dunk the bird in the boiling water a few times and allow it to cool to the touch. Start pulling feathers. Pull the feathers in the direction they grow to avoid tearing the skin.
3. Dry pluck the larger feathers from the duck without using water. Heat a large pot of water to approximately 160 degrees Fahrenheit. Melt a cube of duck-picking wax or 1/2 to 3/4 pound of canning paraffin wax in the water. (Some people add a squirt of dish soap to the water as well.) The melted wax floats on top of the water and adheres to the duck feathers as the duck is removed from the water. Leave the duck in the water for about 45 seconds, then lift the duck slowly from the scalding water so the wax has a chance to adhere to the feathers. Once removed from the water, allow the duck to cool for ten minutes on a flat surface outside the pot until the wax hardens. An alternative method is to dunk the waxed duck into a pot of cool water to harden the wax. Either method will work. Once the wax is completely hard, hold the cooled duck with latex gloves and pull the feathers off starting from the tail end to the neck. The wax peels off in big pieces taking the feathers with it.
4. Remove the more stubborn pinfeathers using a butter knife. When using a butter knife, grab a pinfeather between your thumb and the knife, and pull until the feather is removed.
5. Remove pinfeathers with tweezers. Grasp a pinfeather with a pair of tweezers and pull until the pinfeather comes free from the duck.
6. Singe pinfeathers off a duck with an available flame. A blow torch, propane torch, a branch from a campfire or a gas stove flame can be used to singe off pinfeathers.
Recipe to make orange pineapple cake. This is an easy recipe to cook orange pineapple cake. Prepare and serve orange pineapple cake for family or friends tonight! Cooking is fun with easy recipes check all my easy recipes here on eHow.
Instructions
1. Step one in baking your Orange Pineapple Cake with this recipe is to beat eggs until frothy with a fork.
2. Step two in cooking your Orange Pineapple Cake with easy recipes like this one, is to add cake mix, oranges, and oil. Beat by hand until well mixed. DO NOT USE ELECTRIC MIXER.
3. Pour into three 8" layer cake pans that have been sprayed with Pam and dusted with flour. Bake @ 350* for 25 minutes.
4. Cool 10 minutes in the pans and then remove and cool on racks.
5. The final step to make Orange Pineapple Cake with this recipe is to make the frosting. To make the frosting use a bowl and mix the Cool Whip with the instant pudding and pineapple. (Use the pudding mix straight from the package; you do not need to combine it with milk). Fold slowly together, mixing well. Put cake layers together, when cooled, frosting between layers and on sides and top. Keep refrigerated. This recipe Serves 10-12.
Tags: Cake with, easy recipes, Pineapple Cake with, your Orange Pineapple, Cake with this, make frosting, orange pineapple
Mole is a Mexican sauce and in this recipe for Chicken Mole. It refers to a dark sauce with a hint of chocolate behind the spices. It's a very rich deep flavor that hugs the chicken and kisses your taste buds. This chicken dish will be a hit with your family when you serve it with Spanish rice, refried beans, and some fresh hot cornbread.
Instructions
Making the Mole Chicken
1. With meat mallet, pound the chicken to 1/2 inch thickness. Use non-stick cooking spray on the bottom of a large frying pan.
2. Place the chicken in the pan and brown on both sides. If it seems to be getting too brown add a little bit of broth to pan.
3. Mix together red wine, salsa, tomato sauce, garlic, Worcestershire sauce, cumin, paprika, allspice, and cocoa powder in a bowl and mix well.
4. Pour the mole sauce over the chicken and bring to a boil. Turn heat to simmer and cook for about 10 minutes or till the chicken is cooked. Serve immediately. Makes 6 servings.
Tags: Mole Chicken, Chicken Mole, Make Mole, Make Mole Chicken
Whether non-diary desserts are a necessity or a healthy living choice, vegan key lime pie is a great twist to an American classic. The recipe below can be use as pie filling for a traditional style pie or served in a parfait glass as a vegan key lime mousse.
Instructions
1. Grate the zest of 4 fresh limes, key limes if they are available, and set aside to use as garnish for the finished pie. Squeeze them for the lime juice used later in the recipe.
2. Empty the box of firm organic tofu at room temperature into a food processor. Use a mixing spoon to push the tofu to the bottom of the processor if it sticks on the sides.
3. Add the non-diary cream cheese, guava juice and vanilla extract to the food processor.
4. Pour lime juice over the mixture in the food processor.
5. Replace food processor lid, turn it on, and wait for all ingredients to mix thoroughly into a smooth mousse-like consistency before continuing.
6. Spoon the lime tofu mixture evenly into a pre-made pie crust using the backside of the spoon for a smooth finish. Alternatively, pour mixture into parfait glasses.
7. Garnish with grated lime zest and place in refrigerator for at least 4 hours before serving, a little less if serving as key lime mousse.
Spices are seasonings that come from the bark, fruit, roots or seeds of plants. Learning to use spices in your cooking add zest and flavor to your recipes. It also is an excellent way to cut down on sugar, sodium, fat and calories.
Instructions
1. Use strong spices such as red pepper or garlic sparingly, starting with about 1/8 tsp. Spices should be used to enhance the flavor of the food, but should not not overpower it. It's easy to add more if necessary, but your recipe can be ruined by adding too much.
2. Start with a recipe that you have already tried and experiment by gradually adjusting the amount and type of spices. Start with 1 or 2 and add more as you learn how the flavors work together.
3. Use whole spices in recipes that will cook for an hour or more, such as stews or soups. Add them at the beginning of cooking, so the flavors have time to release.
4. Add crushed, ground or powdered spices during the last 15 minutes of cooking time. Crushed spices release their flavors quickly.
5. Spices in seed form, such as peppercorns and sesame seeds, can be toasted to bring out the flavor. Put the spice in a skillet, without oil, and toast until the aroma releases. Stir occasionally.
6. Use an electric coffee grinder or spice mill to quickly grind whole seeds and spices. A mortar and pestle or pepper mill also works well.
Cinnamon rolls can be covered with a variety of glazes to suit your sugary preference.
The aroma of baking cinnamon buns on a lazy Saturday morning can't be beat by much -- except maybe the taste of the glaze that graces this delicious baked dough. There are a variety of glazes to be made -- from the very basic to the ultra-gourmet. Whichever glaze you choose to create, the objective in using a glaze, versus a frosting, is to make the surface of the cinnamon bun smooth and glossy. A glaze, though categorized as a frosting, maintains a thin and sleek consistency whereas a frosting is thick and fluffy.
Instructions
Base Glaze
1. Combine the powdered sugar, milk and vanilla in a mixing bowl.
2. A whisk is sufficient for mixing a basic glaze.
Mix thoroughly with a whisk, creating a glaze of your desired consistency.
3. Use a spatula to evenly coat cinnamon rolls. Add additional powdered sugar, if the glaze is too thin or runny -- or vice-versa, if the glaze is too thick. This basic glaze will harden a bit as it cools.
Federal law protects most cactus species from harvest in the U.S., but prickly pear cactus is cultivated for consumption and is available in grocery stores. Grilling the prickly pear cactus softens the fibers in the fruit and enhances its natural sweetness.
Instructions
1. Choose fresh fleshy pads, also called nopalitos, with no evident shriveling. Look for small pads, which are tender and devoid of tough fibers. If you harvest your own cactus, take small pads between August and October.
2. Remove the needles with a vegetable peeler. Slice the pads vertically and remove the skin with a vegetable peeler. You can also remove the fine needles and soft skin of immature specimens with a vegetable scrub brush.
3. Enjoy the fresh taste of prickly pear cactus unfettered by marinades or sauces. Brush the cleaned cactus pieces with cooking oil to prevent sticking. Sear the cactus for 10 minutes on each side to reduce water content and carmelize the natural sugars.
4. Complement the savory flavors of beef or pork with tangy, sweet cactus in a kebab. Melt 1 cup butter and add one juiced lemon and 1 cup brown sugar to create a simple glaze. String chunks of meat and equal-sized chunks of cactus on a skewer and grill until the meat is cooked through.
5. Add grilled cactus to your salad. Combine 2 tbsp. soy sauce with 2 tbsp. olive oil. Add 2 tbsp. minced cilantro and1 tbsp. lime juice. Brush this sauce over cactus while you grill and add the zesty chunks to mixed greens.
6. Create an exotic dessert with grilled cactus chunks over vanilla ice cream. Toss 2 cups cactus chunks with ? cup sugar and grill over medium-high heat. Serve over ice cream and drizzle with caramel sauce, if desired.
Maja Blanca is an all-time Filipino favorite dessert during family gatherings and special occasions and it's very easy to make it. To prepare this dessert, you can use any of the three different types of coconut milk -fresh, canned, or powder. The following are the steps to make this tasty treat:
Instructions
1. Lightly grease the bottom of a baking dish with corn oil. Set aside.
2. In a mixing bowl, throw in cornstarch, sugar, water and coconut milk. Stir the mixture until the ingredients are blended well.
3. Add corn kernels and raisins into the mixture and blend well.
4. Transfer the contents of the bowl to a cooking pot. Set over medium-high heat and cook for about 10 minutes gradually stirring the mixture until you see that it has thickened. If you see that the mixture has turned slightly off-white in color, it means it's cooked.
5. Remove from the heat and pour into the baking dish.
6. Sprinkle chopped nuts on top.
7. Let it cool for about 10 minutes before putting it inside the refrigerator.
8. Chill it for about an hour.
9. Cut into desired sizes and serve.
10. Enjoy your yummy dessert!
Tags: about minutes, baking dish, coconut milk, Maja Blanca, mixture until
This style of enchilada is less common but is very quick and easy. This should serve 4 to 6 depending on appetites.
Instructions
Making the Sauce
1. Bring the chiles and water to a boil in a gallon-size pot. Remove from the heat, and let cool.
2. Remove the chiles from the water. Save the water for pureeing.
3. Puree the chiles and garlic in a food processor. Add enough of the soaking water to the processor to give the puree a gravy-like consistency.
4. Heat 2 tbsp. lard or oil in a saucepan over medium-high heat, and add the flour while stirring constantly. Add the chile puree, garlic powder and 1/2 tsp. salt.
5. Simmer 15 minutes, stirring occasionally.
Assembling the Enchiladas
6. Preheat the oven to 400 degrees F.
7. Cook the ground beef, chopped onion and salt in a large skillet. Drain on paper towels to remove excess grease.
8. Heat the remaining lard or oil in a small saute pan. Using tongs, dip a tortilla in the oil for 2 or 3 seconds, long enough to soften it.
9. Spread 2 tbsp. sauce in a circle the size of a tortilla on a cookie sheet. Place the tortilla on the sauce.
10. Top the tortilla with some ground beef, onion, green olives and cheese. Repeat the dipping process with a second tortilla, and place it on top of the first to make a sort of sandwich.
11. Spread more of the sauce on top of the second tortilla.
12. Repeat this process with the remaining ingredients and sauce.
13. Sprinkle some cheese on top of the stacked tortillas, and bake for 8 minutes.
14. Garnish with the onion rings, cilantro and optional lettuce or tomatoes. Top each enchilada with the optional fried egg for an authentic Sonoran treat.
This dumpling sauce can complement other types of dumplings, such as boiled dumplings.
Fried dumplings are a popular dish in both Chinese and Japanese cuisines. While fried dumplings can be enjoyed on their own, most chefs prepare them with a dipping sauce. The purpose of the dipping sauce is to add a layer of both bitterness and savory flavor over the natural salty flavor of the pork used in fried dumplings. The dipping sauce also softens the crispy texture of the fried dough used to wrap the pork. These fried dipping sauces are minimalist in nature, and require no special expertise.
Instructions
1. Dice the dry ingredients separately. Chop the green onion and garlic into tiny pieces. In general, the smaller the better. The flavor of the garlic will blend throughout the sauce, and will be stronger when you add more. The green onion can be thought of as a garnish that adds a softness to the sauce. Based on your preference, you can add more or less of either ingredient.
2. Pour the sesame oil and garlic into the mixing bowl.
3. Let the garlic's flavor blend into the sesame oil. Stir the garlic around in the mixing bowl. Place the mixing bowl into the refrigerator for around 20 minutes.
4. Mix the remaining wet ingredients and the green onion into the mixing bowl. Remove the mixing bowl from the fridge. Add the soy sauce, rice vinegar and chili sauce. Stir together. You can serve immediately or cover and seal the sauce in the fridge. This recipe makes about 4 cups of sauce.
Tags: mixing bowl, dipping sauce, green onion, fried dumplings, garlic into, into mixing, into mixing bowl
Fruitcake is a traditional, delicious holiday treat with a long shelf life, especially if the cake uses liquor as an ingredient or when wrapped in rum- or brandy-soaked towels to cure. When making a fruitcake, bakers combine fat with sugar; add eggs and liquids, then dry ingredients, followed by the intensely flavored dried fruit and nuts. The oven heat sets the fruitcake, removes the raw taste of the ingredients and distributes the flavors throughout the loaf.
Dry Ingredients
Typical fruitcake uses a long list of dry ingredients including sugar, leavening agents, flour and spices. Although sugars in the dried fruit in fruitcake add to the sweetness, sugar in the form of honey, white sugar, brown sugar or molasses intensify the taste. All-purpose flour provides the starch for the fruitcake, helping to hold the cake together. The leavening agents, baking powder and baking soda, add lightness to the fruitcake. Spices typically include cinnamon and ginger, although other spices like mace, nutmeg and cardamom enhance the flavor of the fruitcake. Most recipes suggest combining the flour with the spices first to evenly distribute the flavor.
Wet Ingredients
Eggs, water, fruit juice, extracts and rum or brandy add moistening agents and flavor to the fruitcake. The eggs work with the flour as a binding agent. Both eggs and flour have proteins, which tighten when heated, which firms the fruitcake. The fruit juice intensifies the flavor of fruit throughout the cake, as does the rum or brandy. Not all fruitcakes have alcohol as an ingredient, flavoring or preservative, although fruitcakes with alcohol last longer. Vanilla extract or almond extract add a hint of flavor to the cake.
Fats
The fat in fruitcake can be shortening, butter or cooking oil. The fat carries the flavors throughout the cake and makes the cake richer and moister. Fat keeps proteins from forming long strands, tenderizing the cake. Butter enhances the flavor, but shortening and cooking oil do not since these oils have no taste. The egg yolks add to the fat content in a fruitcake, since more than half the weight of an egg yolk is fat.
Fruit
The fruit inside a fruitcake can include chopped dried citrus peels, candied or dried cherries and pineapple, dates, nuts or dried cranberries or blueberries. Raisins and currants can go into fruitcakes, as well. Most recipes specify what to include, but cooks can leave out fruit that she or her family do not like, substituting a preferred dried fruit. Chopped pecans, almonds, walnuts and hazelnuts lend a crunch to a fruitcake.
Tags: dried fruit, flavor fruitcake, flavors throughout, fruit juice, leavening agents, Most recipes
Snails are found in nearly every ecosystem. Some live on dry land while others are semi-aquatic or fully-aquatic and can survive underwater. Ocean snails are a large group of aquatic snails that live in the ocean and are also called marine snails. There are many species of marine snails, all with varied diets.
Algae
Most marine snails will eat algae that grows naturally in the ocean, or even in a salt water fish tank. These snails need a lot of algae to survive. Because algae particles are so small, the snails spend the majority of their time grazing on algae. Some examples of algae-eating ocean snails include the rib-top snail and the pheasant snail.
Herbivores
Some snail species eat plant matter along with algae or do not eat algae at all. These herbivorous snails eat different types of seaweed that grow on the ocean floor. Herbivore snails such as the black-footed paua snail can grow up to 15 centimeters long, and other snails that only eat plant matter include top shell snails, limpets and turban shells.
Carnivores
Some ocean snails are carnivores and eat other animals. These snails include the Cabestana snail and the red foot snail. Carnivorous snails eat worms, marine invertebrates and other mollusks, including snails. The cone snail actually stabs its prey with its teeth and injects venom to subdue and consume it. The snail sometimes eats fish.
Detritivores
Some snails are neither herbivores nor carnivores, but scavengers that eat decaying plant and animal matter that collects on the sea floor. These animals are called detritivores and eat any decomposing matter they can find. An example of a detritivore snail includes the bumble bee snail.
Make your dish healthier by degreasing the pepperoni first.
Pepperoni is a spicy sausage most often associated with pizzas, although it is used in a number of other recipes as well. Available mild or hot, pepperoni is purchased presliced or whole. Pepperoni is high in calories, largely due to the fat content. When it is used as a topper for pizza, the fat is rendered, causing the juices to run across the pizza top and become messy. To avoid this, degrease pepperoni before using it on pizza and in other recipes.
Instructions
Microwave Method
1. Line a microwave-safe plate with paper towels.
2. Separate the number of pepperoni slices needed from the package.
3. Place the pepperoni slices on the paper toweling and cover with an additional paper towel.
4. Microwave the pepperoni slices on high for 30 seconds.
5. Remove the plate from the microwave, allow the pepperoni to cool a bit and carefully press the top paper towel to extract as much fat as possible.
Boiling Method
6. Boil water in a saucepan.
7. Drop the desired amount of pepperoni into the water for about 30 seconds.
8. Scoop the slices of pepperoni from the water with a slotted spoon and dry on paper towels.
Tags: pepperoni slices, other recipes, paper towel, paper towels
Halloween is the perfect time of year to let culinary creativity flow. Making decorative Halloween cakes is a great way to add some homemade spark to the Halloween festivities. Use colored icings and imaginative designs to come up with spooky cakes that are as fun to make as they are to eat.
Ghosts
Make a ghost-inspired cake using two sheet cakes cut into a simple Pac-Man style ghosts shape. Using either white icing or marshmallow fluff ice between the layers and stack the two cakes. Ice the entire cake with your choice of icing. However, reserve a small portion and mix with either blue or black food coloring to construct two eyes.
Spiders
Cupcakes decorated with hand drawn spiders are a spooky delight. Make cupcakes as normal. Ice them with a white or similarly light color frosting. Draw a simple spider with chocolate piping on top of the white icing. Enhance the design with red piping for the eyes and a spider web background.
Creepy-Crawly
There is nothing spookier than a fresh grave overflowing with creepy insects. Made a traditional sheet cake and ice it to look like the grave site. Using a square cookie, such as a graham cracker, to fashion as a headstone. For decorative purposes it is possible to ice the graham cracker. Take gummy worms and plant them coming out of the gravesite.
Witch Hat
Witch hats cupcakes are easily made using waffle cones for the hat. This fun project consists of making regular cupcakes of your choice. Frost them as desired and place the cone into the frosting, tip up. Using a thick icing bag, fill in the brim of the hat. Chocolate-dipped cones look convincing with chocolate icing.
Pumpkin
Pumpkin cheesecake is a great Halloween treat. Pumpkin cheesecake can be decorated with candy pumpkins and green foliage for something the adults will love as much as the kids.
Tags: decorated with, graham cracker, Pumpkin cheesecake, white icing, with chocolate, your choice
Making your own maple syrup means it's always available.
Some people find it hard to imagine pancakes without maple syrup. Genuine maple syrup can be expensive, and there is the chance that you will reach into the cupboard and find that someone used the last of the real stuff. Knowing make your own maple syrup substitute from ingredients on hand can save your breakfast.
Instructions
White Sugar Maple Syrup
1. Combine 1 cup of white sugar and 1/2 cup of boiling water in a saucepan.
2. Stir the mixture over low heat until the sugar dissolves completely. Remove the pan from the heat.
3. Add 1/4 tsp. of maple extract or maple flavoring.
Brown Sugar Maple Syrup
4. Stir 1 1/2 cups of brown sugar into 1 1/8 cups of water. Add the mixture to a saucepan.
5. Heat the mixture until it reaches a slow boil. Reduce the heat and allow the mixture to simmer for 10 to 15 minutes.
6. Add 1 1/2 tsp. of maple extract or maple flavoring.
Corn Syrup Maple Syrup
7. Mix 1 cup granulated sugar, 1 cup brown sugar, 1/4 cup of corn syrup and 2 cups of water in a saucepan.
8. Heat the mixture over medium heat, bringing it to a low simmer. Allow it to cook for one hour.
9. Remove the sugar mixture from the stove and add 1/2 tsp. of vanilla extract and 1/2 tbsp. of maple extract or maple flavoring.
Tags: extract maple, extract maple flavoring, maple extract, maple extract maple, maple flavoring, your maple syrup
Kool Aid makes a great homemade wine base as it contains the right balance of citric acid that mixes with sugar to produce a nice fermentation. Kool Aid is also inexpensive and easy to get. Making wine from Kool Aid requires no special equipment and very little fermenting time, so the wine is ready to drink in about a week.
Instructions
1. Sterilize all your equipment.
2. Boil the water.
3. Add sugar and Kool Aid.
4. Boil the Kool Aid wine mixture for 30 minutes.
5. Cool the Kool Aid wine mixture to below 80 degrees.
6. Boil more water in a separate pot.
7. Cool the additional water to below 80 degrees.
8. Pour the Kool Aid wine mixture into the fermenting container.
9. Add the additional water and Turbo Yeast to the Kool Aid wine mixture in the fermenting container. Fix an airlock on the fermenting container. This allows air to circulate during the fermenting process but keeps out dust and dirt.
10. Ferment the Kool Aid wine for five to seven days.
11. Rack the Kool Aid wine by transferring it to another container using a funnel.
12. Add Turbo Klar 24 Clearing Agent. Cap or close off the racking container so that it is air tight. Screw caps work just fine. Wait 24 hours before enjoying your newly fermented Kool Aid wine.
Tags: Kool wine, Kool wine mixture, wine mixture, fermenting container, additional water, below degrees
Fruit jellies, compounds, jams, marmalades and preserves all differ slightly.
Although compounds and jellies are both made from fruit, there are several differences between the two. The biggest distinction between fruit compound and fruit jelly is in their uses. But their textures, tastes and even price tags vary. Learn the differences between fruit compound and jelly to pick the one that best suits your needs or preferences.
Texture
Fruit compound and fruit jelly have contrasting textures because they're made differently. Jelly is made from strained fruit juice that is congealed, usually with a food thickener such as gelatin or pectin. Its texture is semisolid; loose and gelatinous and easy to spread. Fruit compound, on the other hand, is a thick gel- or paste-like substance made from concentrated fruit juices and solids. It is heavy, thick and smooth and usually sold in small plastic tubs. Because of the high-sugar content naturally found in many fruits, both compound and jelly tend to be quite sticky.
Taste
Fruit compound and jelly both enhance or compliment the flavor and taste of other foods. They can also have similar flavors---both strawberry compound and jelly, for example---bear the distinct, familiar flavor of that sweet, slightly-tangy berry. Fruit compound, however, has a much more potent flavor than jelly, which is usually sweeter than compound. The compound's intense flavor comes from the concentrated fruit solids from which its made, while juices, sugar and flavor additives give jelly its light, sweet taste.
Uses
Fruit compound and jelly are both used in versatile, but different, ways. Jelly is often used for peanut butter sandwiches, as a sweet topping on toast, bagels and muffins, as crepe and donut filling and sometimes, inside tarts and cookies. Fruit compound is mostly used as an ingredient to flavor mousse, ice cream, sorbet, dough, cake batters and pastries. Jelly is an American pantry staple item, while compound is mainly used in the commercial culinary and restaurant industry. Because its flavor is so potent, compound is usually used in smaller increments than jelly and isn't usually consumed raw or on its own.
Cost
Ounce for ounce, fruit compound is much more expensive than jelly and is also more difficult to find. Jelly can be found on any grocery store shelf in the $3 to $7 range for 8- to 16-ounce jars or bottles. Fruit compound, on the other hand, is usually only sold in specialty baking stores or online and ranges anywhere from $60 to $97 for 2- to 10-pound tubs.
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Pomegranate molasses is somewhat of a delicacy, cropping up more lately with the recent popularity of all things pomegranate. It is Middle Eastern in tradition, but makes a great addition to many different dishes. Pomegranate molasses is quite easy to make and adds a distinct flavor to dinners and desserts alike.
Origins
The thick reddish brown sauce has been a tradition in Middle Eastern cooking for hundreds of years. Called "robe-ana" in Persian and "dibs rubba" in Arabic, pomegranate molasses is concentrated and tart. In Iran, it is used in soups and stews, and in Armenia and Georgia the sauce appears glazed on shish-kebabs. As pomegranate is local to Middle Eastern regions, the molasses has been a staple of cooking in these countries for many years, while, in America, we still see it as somewhat unique.
Making Pomegranate Molasses.
You can buy pomegranate molasses at many markets selling Middle Eastern food.
This delicacy is also easy to make. The simple ingredients of pomegranate molasses are: four cups pomegranate juice, 1/2 cup sugar and 1/4 cup lemon juice.
In an uncovered saucepan, heat the pomegranate juice, lemon juice and sugar. The sugar will dissolve, and at this point, reduce the heat so that the juice comes to a simmer. Let the mixture simmer for about an hour, and the juice will become syrupy. The mixture will reduce to about a cup, and should be put in a jar and refrigerated.
Serve It
You can use pomegranate molasses in a wide variety of recipes. Use it to glaze beef or pork, sweeten up a fruit salad, or add flavor to a soup broth. You can use it in desserts, as it makes a great addition to cupcake or brownie recipes. If you want to drink pomegranate molasses, add some to orange juice, seltzer or your favorite cocktail.
Health Benefits
Pomegranates are becoming known for their many health benefits. They are rich in antioxidants, which means they help cholesterol from oxidizing, lowering risk of many types of cancers and cholesterol problems. Also, like aspirin, pomegranate juice helps prevent blood clots, by keeping platelets from clogging.
Other Pomegranate Delicacies
Tired of your pomegranate molasses? You can also make pomegranate jelly, pomegranate vinegar, pomegranate gravy, and pomegranate sorbet.
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Cooking with red wine is a great way to intensify and enhance a dish. It's a simple way to impress guests by highlighting the subtle flavors of sauces and marinades. Adding red wine can take a recipe from incomplete to full-bodied and rich. As you shop for a list of ingredients to buy for a meal, you may be overwhelmed by the choices in the wine department. Which wine is best?
Principles
There are basic principles that explain which red wines are best for certain dishes. It's important to take into account how much acid the dish and wine each possess. In general, an acidic wine, such as a Chianti, needs an acidic dish to stand up to. Try it with tomatoes. Tannins are another guiding principle. Tannins refer to the dry, astringent feeling left in your mouth after you drink. Tannins will leave a dish tasting this way, unless it contains meat, like a marinade for a roast. Proteins love tannins and will pull them out of the wine, leaving the dish soft and edible. Sugar is another element. As the wine cooks, the flavors including the sugar intensify. This means sweet wines will only get sweeter. In general, ports and other dessert wines should be used in dessert syrups.
General pairing principles can also be followed. Just think, if you would drink it alongside a dish, then throw it in. Lighter, simpler red wines like a pinot noir should be used in lighter dishes like those with fish or chicken, while darker, more full-bodied wines like a cabernet sauvignon can be used with a richer meal like lamb.
Preferences
After taking into basic principles into consideration, you should follow one overarching principle. What do you prefer? Although there are certain rules that generally work, the most important rule is what works for you. Maybe you like tannins in your vegetarian dish or a full-bodied wine with a light meal. Because you and your guests are the ones enjoying the meal, the wine, as well as all the other ingredients, should be ones you like. Wine is just another component of a dish and is not regulated by any governing board. If it works for you, do it.
As far as price, you should choose a wine you enjoy. This doesn't mean you have to spend a lot of money, but it doesn't mean you have go for the low-budget "cooking wines" either. Choose a wine that you can afford and that you like to drink and use it. After all, it doesn't take much wine to add great flavor to a dish and you will want to enjoy drinking the rest of the bottle.
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