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Posts with tag MapleSyrup
LeNell It All - Little Bit of Country
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| LeNell Smothers. |
The moving truck rolls into Brooklyn this week. The big international move to Mexico has been brutal to organize, but -- lucky me! -- I had the very cool cats called Ladies United for the Preservation of Endangered Cocktails (LUPEC) host a splendid Hasta Luego shindig in my honor.
One of the members, Elayne Duke, served up an original creation she called "Little Bit of Country," that's perfect for the chill coming in the air these days. Her cocktail pretty much sums me up: kick of bourbon, little sweetness, nice tartness, touch of spiciness and just enough bitter to balance it all out. My Granny sent me a fabulous leopard-print dress to wear that just had to have a pink feather boa for the party ... and I sported my cowboy boots for a "little bit of country."
'Martha Stewart's Cupcakes' - Cookbook Spotlight
'Martha Stewart's Cupcakes'Recipes from the editors of Martha Stewart Living
Photographs by Con Poulos and others
Clarkson Potter -- 2009
Buy it on Amazon
If there's one thing in the food blogosphere that provokes as strong a reaction as the words "Martha Stewart," it's "cupcake." So when we heard that Martha was busting out a brand-new book containing 175 of the suckers, we knew we had to get behind the scenes.
Martha's test kitchen cooks are both notoriously talented and fussy about their recipes, so we went straight to the top of the editorial food chain to find out which of the tome's 352 pages contained the best palm-sized cakes. (If you just can't wait, it's after the jump).
As with "Martha Stewart's Cookies," this is a thorough, imaginative and utterly vibrant paean to a beloved member of the baked goods family. The title truly does say it all: there's nothing but cupcakes as far as the eye can see. There's cupcake frosting, cupcake decorations, cupcakes for every season and occasion -- there's even a recipe for "Creepcakes" for, yes, Halloween. It's a candy-colored rebuke to the cupcake haters, those who view the craze as an infantile indulgence or see the diminutive desserts as the cloying, edible equivalent of those tiny dogs who travel around in handbags. Cupcakes, as done by Martha and her team, are a force to be reckoned with. The cover photo says it all: Cupcakes are here and they're not going anywhere, except maybe to your mouth.
See what we tested, what a top test-kitchen toque recommends and find out whether the book's worth buying after the jump.
Continue reading 'Martha Stewart's Cupcakes' - Cookbook Spotlight
Maple, Pork and Passover - The Toronto Star in 60 Seconds
- Toronto is reveling in all things maple -- in wine, mustard, sugar, cheddar and even vinegar.
- The story of Melton Mowbray Pork Pies, local pride and the man behind their current success.
- Writer Corey Mintz shares his unique spin on Passover and being Jewish.
- Smoke in the kitchen can be tough to tolerate, but it's worth it if blackened catfish is the result.
- How to bake for Passover without using leavening.
- New wines that have "such excellent value even Harrison Ford would be excited": Casa Lapostolle 2008 Sauvignon Blanc, Cleebourg Prestige 2006 Pinot Gris, Walter Clappis The Hedonist 2005 Shiraz, Sportoletti Assisi 2006 Rosse, Stringy Brae 2006 Shiraz
- Recipes: Spinach and Prosciutto Lasagna, Mixed Greens with Fennel and Tangerine, Peppermint Patties, Down-home Tuna Casserole
NYC Maple Syrup Stink Comes From New Jersey
Just yesterday, a NYC maple syrup mystery was solved. For several months now, there has been a mysterious smell over Manhattan that's been identified as maple syrup-like. Scientists in New Jersey and New York examined chemical registries, air samples, weather reports and 311 call logs. So what is the cause of this stink? Mayor Bloomberg states - New Jersey.
Frutarom factory in North Bergen is responsible for what the New York Times calls an "aromatic mystery". Mayor Bloombery assured reporters yesterday that the smell is harmless. The factory produces this smell on nights when it processes fenugreek seeds. To see what these seeds look like, check out AOL's coverage on the story. So, what's the deal with these seeds?
Fenugreek seeds are often used as a spice in Indian cuisine, in particular curry. Interestingly, in the U.S., fenugreek is often used as a flavor in industrial less expensive maple syrups. In the Middle East, it's used in many sweets. And, in Egypt, it's made into a tea and sold at coffee shops. For me, what began as an intriguing story over a syrup mystery has spurred an interest in discovering this aromatic spice and herb.
Mahi-Mahi, Meet Maple and Ginger
What I most love about fish is the ease in which you can make a truly tasty dish. It doesn't take a lot of prep, and with very little time investment, you can make a brow-raising and tastebud-pleasing entree to plate and serve.
I thawed some mahi-mahi from a Whole Foods splurge a few months ago, and had no idea what to serve with it until my eyes landed on the piece of fresh ginger that I had just picked up. Quickly, the marinade came together. In an ultra-rare twist from the girl who rarely merges sugary sweet and savory, I made a ginger and maple syrup glaze amped up with shallots, garlic, and other spices to top my broiled mahi-mahi.
It's really simple: Quickly saute a shallot in some butter, then add finely chopped ginger and garlic. After it gets a chance to cook, season the mix with just a bit of cayenne and chili powder, pour in some maple syrup, and then squeeze in a small lemon. Just let it reduce down and you have a tasty topping for your fish.
The fly-by-night pancake house of maple syrup season
As mentioned in a recent post, maple syrup prices are soaring due to high fuel oil costs and a shorter season due to climate change. But if you want to indulge your maple syrup-tooth right now, and happen to be in the Angelica, New York vicinity (about two hours from Buffalo), try Cartwright's Maple Tree Inn. The Cartwrights, a family of longtime maple syrup producers, began serving pancakes and syrup for a few weeks during the harvest season in 1963. They've been selling stacks of buckwheat pancakes ever since, to tourists from as far away as Germany and Japan. The restaurant is only open for two months - from February 12 through April 13 this year. How's that for local, seasonal eating?
The Cartwright's pancake recipe is a family secret, but here's a link to The Minimalist's Pancake Primer - his ricotta pancakes are killer (in case you can't make it to Angelica before April 12).
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