Cinco de Mayo: Latin-American Festival
By Bob Angelone | May 4, 2008
With all the national, religious and ethnic holidays we celebrate around here, one of the least noticed is Cinco de Mayo, celebrated by millions and millions of people throughout the world as a national holiday.
In honor of our Latin friends and neighbors, Epicurus.com offers these brief little recipes:
Taco Rico Wraps
Serves 6 (3 tacos each)
1 pound lean ground turkey or beef
1 16-ounce jar prepared chunky salsa
3 cups cooked rice
1 11-ounce can corn, drained
1 cup (4 ounces) shredded Monterey Jack cheese
18 flour or corn tortillas, warmed
Brown turkey in large nonstick skillet over medium-high heat; drain fat and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3 cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up and serve.
Easy Red Beans and Rice
Serves 4
1 pound smoked sausage, sliced into 1/2-inch thick slices
1 14-1/2-ounce can stewed tomatoes
1 15- to 16-ounce can red beans, drained and rinsed
1/4 teaspoon ground red pepper
3 cups cooked rice
Heat large skillet over medium-high heat until hot. Add sausage; cook and stir 3 to 5 minutes or until lightly brown. Add tomatoes, red beans and red pepper. Bring to a boil; reduce heat and simmer 7 to 10 minutes.
Stir in rice; cook and stir 2 to 3 minutes more or until thoroughly heated.
Layered Taco Dip
Serves 12
1 (16-ounce) can refried beans
1 cup sour cream
1 cup prepared salsa
1 cup prepared guacamole
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1/4 cup sliced jalapenos
Wheat Thins or other snack crackers
Spread refried beans on large serving plate; top with layers of sour cream, salsa and guacamole.
Sprinkle with green onions, olives and jalapenos. Chill until serving time. Serve as a dip with crackers.
Chunky Chili Ole
Serves 20
1/2 pound ground turkey or lean ground beef
1 (14 1/2-ounce) can no salt added stewed tomatoes
1 (8 3/4-ounce) can no salt added corn, drained
1/2 cup red kidney beans, drained
1 1/2 teaspoons chili powder
1/8 to 1/4 teaspoon ground red pepper
1 teaspoon cornstarch
Shredded Cheddar cheese, for garnish
80 Triscuit Wafers or other crackers
Brown turkey or beef in saucepan over medium heat for 5 minutes, stirring to break up meat.
Drain tomatoes, reserving juice; chop tomatoes. Add tomatoes, corn, kidney beans, chili powder and ground red pepper to saucepan; cook and stir 5 minutes. Combine reserved juice and cornstarch; blend into chili mixture.
Cook and stir until mixture thickens and begins to boil. Spoon into serving bowl. Garnish with cheese if desired. Serve as a dip with wafers.
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Mother’s Day Kitchen Toys
By Laurie Burrows Grad | April 22, 2008
On Mother’s Day, most of us fete our mothers with bottles of cologne or containers or scented creams which they pretend to like and then hide in a bottom drawer. Why not change it up a bit and give her a great new gadget for the kitchen? All of the items listed below are inexpensive, innovative, and I promise she will thank you for giving her something she can actually put to good use. Since so many of these kitchen toys are reasonably priced, you can put together a basket of a few items for Mom’s big day.
Cuisinart DLC-4 cup Mini-Prep Plus: I use my Cuisinart mini-prep constantly for chopping herbs, garlic, and small veggies. Finally Cuisinart has invented a bigger 4-cup size perfect for dressings and purées. I love having this handy medium size which saves time, energy, and clean-ups. Your Mom will love the convenient size and the brushed stainless finish which is attractive and easy to clean. Buy the Cuisinart DLC-4CHB MiniPrep Plus 4 Cup Food Processor, Brushed Stainless finish
Chef’n Kiwee Tool: For lovers of this popular fruit, the Kiwee tool is a must. It slices the kiwi in half with a serrated blade, and also scoops out the delicious flesh of the fruit in a single motion. Order your Chef’n KIW-880AV Kiwee - Kiwi Tool- Avocado
Argee Chop Keeper Foldable Chopping Boards: Chop on these foldable boards, bend them, and the easy-guide funnel allows you to pour your ingredients into the pan without spillage or mess. Argee Chop Keeper Foldable Chopping Boards with Easy-Guide Funnel, Set of 3
Alessi Mr. Chin Hand-Decorated Kitchen Timer: In collaboration with the National Palace Museum of Taiwan, Stefano Giovannoni of Alessi has created a line of unique pieces including this colorful timer. The hand-decorated timer is made out of thermoplastic resin and hand decorated. Alessi “Mr. Chin” Timer, Blue
Calphalon One Infused Anodized Fajita Pan with Wood Trivet: Calphalon One is a strong non-stick cookware that allows you to sear sauce and cook at high temperature without sticking to the pan or messy clean-ups. Not only is this pan great for fajitas, but you can also serve shrimp or hot dogs or even burgers right from the pan, placed on the accompanying wood trivet. Calphalon One Fajita Pan with Trivet DR 190 PS
2-Piece Chilling Carafe: You can now have icy cold white wine without diluting it. Simply fill the chilling chamber with standard-size ice cubes and insert it in the wine filled carafe. The immersed chamber keeps your wine icy cold. This is a great item for the upcoming summer months. 2 Piece Chilling Carafe
Prepara Herb Savor: This unique gadget will preserve the life of your fresh herbs for up to 3 weeks. It is compact and will easily fit inside a typical refrigerator door while providing roomy herb storage capacity. Prepara Herb Savor
Prepara Water-Resistant Filled Salt and Pepper Mills: While preparing raw meat, fish, or poultry for cooking we often add salt or pepper to the dish before washing out hands. This water-resistant pepper mill can be washed easily removing any harmful bacteria from the grinder. Prepara Water-Resistant Filled Salt Mill, White
Progressive Pizza Scissors: Cutting pizza is a challenge. My rolling cutter never quite does the trick. These ingenious new pizza scissors shear right through both the crust and the topping in style. And, if you flip them over, they have a built-in spatula ready for serving. Progressive Pizza Scissors 11.75-in.
Progressive Microwave S’Mores Maker: This adorable little inexpensive unit takes the mess out of s’mores. In 30 seconds you can have 2 s’mores ready and hot. This is a fun family toy that is under $7.00! Progressive Microwave S’mores Maker
iSi Basics Pan Scraper: Cleverly designed for the Museum of Modern Art by renowned sculptor Martin Puryear, this pan scraper from iSi Basics is a wonderful new kitchen tool. The blade rotates easily allowing you to scrape up a nonstick pan without scratching the surface. iSi Basics Pan Scraper
iSi Basics Flexible Silicone Prep Bowls: These unique flexible plastic bowls can be filled with chopped ingredients, sealed, and refrigerated until ready to use. The unique quality is that you simply press the bowl which is pliable and releases the ingredients into your dish. iSi Basics Flexible Silicone Prep Bowls, Set of 3, Red, White, Wasabi
Klip! Kitchen Timer: From American Innovative is a countdown timer – good for up to 24 hours – with a belt, clip, fridge magnet, tabletop stand, and detachable lanyard so you can tote this timer around the house at all times and not burn your stew!
www.americaninnovative.com
The Essential Best Foods Cookbook by Dana Jacobi
This lovely compendium of tempting recipes that are good, and good for you, is a delight. The recipes are both easy to follow and uncomplicated to execute. Favorites include: Manhattan tuna chowder, turkey meatball chili, baked spinach and feta, and yum, chocolate soup with brownie dippers.
The Essential Best Foods Cookbook: 225 Irresistible Recipes Featuring the Healthiest and Most Delicious Foods
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John Adams: Where Are Ye?
By Bob Angelone | April 21, 2008
It is rare that we comment here about television, film or other entertainment, but in the case of HBO’s mini-series “John Adams”, we felt compelled to utter a few choice words… such as “What were they thinking?”
Shot in Budapest, Hungary, by a BBC team, this extraordinary series had much better graphics and music than facts or reality.
Though Paul Giamatti’s performance was quite convincing, we noticed a few ‘foibles’ in presentation… such as the acronym “BBC” written in laundry marker on the inside of British and American soldier uniforms, and on the latter, “USA” on the buttons. While HBO clearly strove for accuracy, we regret to inform the good producers of this film that the BBC did not exist in the pre-Revolutionary War era, and, much as it may surprise some, before July 4th, 1776, “USA” was not the standard issue on American soldier’s buttons. In fact, it did not appear until well after the Constitution was ratified in 1789… certainly not on military uniforms bearing “BBC” in the linings.
Most noticeably, I found it incredibly odd that Thomas Jefferson, Alexander Hamilton and others had country British accents. Ol’ Tom Jefferson sounded more as if he were playing in a Thomas Hardy performance of The Mayor of Casterbridge than a biographical work of an American President. That thick Dorsetshire accent could not possibly be the sound of Thomas Jefferson, nor of Stephen Dillane, a London-born actor playing the role. And Alexander Hamilton, played by Rufus Sewell, sounded as if he just walked off a field in Shropshire. Who were they possibly kidding?
Benjamin Franklin, on these shores for many a decade before Independence day, sounded more like a Dorset farmer than an American patriot who once said that America had spawned a new language. Tom Wilkerson, who played Franklin, is an extremely well talented actor who knows how to do an American accent well. So who told him to sound like a country bumpkin from Poole?
Samuel Barnett, who played Adam’s son Thomas, though an eloquent and talented actor, was clearly as British as George III, yet you might think that the son of a Quincy, Mass. farmer cum President of the United States might have a more learned American, rather than British accent… no? All of this leads to one important question… who directed this film? Tess of the D’Urbervilles? Apologies to Mr. Hardy.
In point of fact, this British production was clearly executed by someone with little or no knowledge of American linguistic history. Tom Hooper, an otherwise talented director, and clearly a very British one, having directed Elizabeth I, Longford and many an episode of EastEnders, should have spent some considerable time researching language, as it is a major part of his craft. Clearly, he messed up with this key point - not knowing which side of the Atlantic his characters were supposedly living, among many others. This was, very evidently, sloppy directing and production, from the outset.
Some of the scenes were graphic for no reason other than to offend and possibly to get a woman’s top off. The scene in which Adams’ daughter undergoes as mastectomy was so appalling, that we literally changed channels for a time. Was that really necessary? Couldn’t they have used some greater degree of decency and consideration for the fact that some children might be watching this program? Just because it is cable, does it require HBO to have men groping women’s breasts and showing those so visually?
Scenes throughout the film were very badly shot. In one, the new White House is smoke filled, an historically accurate means of drying plaster in the 18th and 19th centuries… but would the smoke have lingered throughout a four year term in office? Almost every scene in the White House seemed smokey, and dingy. In fact, it looked more like a squatter’s habitat than the new home of the President.
Finally, we went to our map to find the Adams farm in Quincy, Mass, and its relation to Fort Ticonderoga. In one scene, while Mrs. Adams is fending off smallpox on the farm, and trying to keep her family alive, an American military expedition, heading to General Washington in Boston makes an exceptionally long detour of twenty miles to pass by the farm, laden with guns seized from the British. Given that there were no motorized transports or paved roads available at the time, does anyone really think they would possibly make such a long and time-consuming detour just to show Mrs. Adams their big guns? What was she supposed to do with the information, jump on her mobile and call John in Philadelphia with the news? Given the historical mess this film portrayed, we would not be surprised if that was the Director’s expectation.
This film distorted the facts extensively, and was, in too many cases, self-serving, badly written, extremely badly cast, with the exceptions of the actors playing John and Abigail Adams and George Washington. We found the direction poor, scenery badly set, and in general, were unfortunately disappointed with the overall production and presentation of the film.
Though we have usually had high praise for works by or involving David McCullough, clearly this one was out of his realm of influence.
We hope HBO Films does not repeat its errors in any other upcoming historical pieces.
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Passover Traditions
By Laurie Burrows Grad | April 17, 2008
My sister-in-law Susan Baerwald cooks a fabulous seder every year for about forty people. I contribute the soup and the matzo balls which is no easy task for that amount of people but I’ve gotten it down to a science. The soup is reminiscent of my Grandmother Sarah Levinson’s Russian version with some very subtle dill flavoring. It is a clear broth and I do it in a very large amount and freeze the extra in small containers so that I can have the frozen homemade stock to use in other recipes.
I have always made fluffy matzo balls from a recipe right off the Manischewitz box of matzo meal. As I became more aware of the dangers of saturated fat, as in the schmaltz (chicken fat) used in the matzo balls, I cut down on the fat considerably and the fluffy balls turned into heavy golf balls instead! So I went on the internet and asked friends about their favorite matzo ball recipe and came up with Mimi Sheraton’s wonderful Knaiclach from “From My Mother’s Kitchen.” These matzo balls are fail-proof and delicous.
CLASSIC CHICKEN BROTH
Serves 6-8
A classic chicken broth is prepared from a whole chicken, but can be prepared from less expensive ingredients such as chicken backs and necks. My mother taught me a few tricks to a clear, flavorful broth. First the ingredients must be cooked at very slowly at a slow simmer — if the soup boils too fast, it may become cloudy. The other trick is to use a little frozen or canned broth to start off the flavors.
1 large chicken, about 5 pounds, rinsed well and cut up into 8 pieces (liver and giblets removed and saved for another use) or 5 pounds of chicken backs and necks
2 quarts water (approx.)
3 cups defatted chicken broth
3 large carrots, peeled and cut into 2-inch lengths
2 large onions, peeled and quartered
2 ribs celery, cut into 2-inch lengths, including the tops
1 parsnip, peeled and cut into 2-inch lengths
1 large leek, cleaned and cut into 1-inch lengths (white part only)
3 sprigs fresh dill
3 sprigs fresh parsley
8 peppercorns
2 whole cloves
1 bay leaf
salt to taste
10-12 matzo balls (see recipe below)
1. Place the chicken parts in the bottom of a large heavy, narrow stockpot.
Add the water and broth (the liquid should cover the chicken completely) and bring to a boil; reduce the heat to medium-low heat and allow the soup to simmer for 10 minutes, removing and discarding any scum that comes to the surface with a large spoon.
2. Add the carrots, onions, celery, parsnip and leek. Place the dill, parsley, peppercorns, cloves and bay leaf in a piece of cheesecloth, tie up with kitchen twine, and submerge in the soup along with the salt. Reduce the heat, cover and simmer very slowly for 2 to 2? hours.
3. Allow the soup to cool slightly. Remove and discard the cheesecloth bag of herbs and spices, squeezing out any excess liquid into the soup.
Remove the chicken and vegetables from the pot and save them for another use. Strain the clear soup into a container. Cool and then refrigerate the liquid so that the fat can be easily removed.
4. When ready to serve, remove the accumulated fat, and reheat the soup. Add the hot matzo balls and serve.
Variations:
The broth can be served with cut up pieces of the chicken without any skin and the vegetables.
The vegetables can be pureed with some of the liquid, seasoned with salt and pepper, and served as a thick and delicious pureed soup.
Cook Notes:
An easy way to remove excess fat from soup immediately is with a gravy strainer. It is a pitcher with the spout based at the bottom. The strained broth is poured in, the fat quickly rises to the top, the broth is poured off from the bottom, and the fat remains in the pitcher and can be discarded. For a darker colored broth, leave the brown skin of the onion on and the skin will give a rich brown tone to the broth.
Save chicken backs and necks and freeze them along with other good soup flavoring enhancers. When you have collected enough ingredients, thaw and prepare the soup.
The herbs and seasonings are tied up in cheesecloth to allow easy removal from the finished soup.
Use a heavy, tall, and narrow stockpot so all the chicken parts and vegetables are covered with the liquid and evaporation is slow.
Matzo Balls (Knaidlach)
Yield: 10-12 matzo balls
This recipe is a slight variation of one from Mimi Sheraton’s in “From My Mother’s Kitchen.” It is best to prepare the batter the night before to allow time to chill. An electric mixer comes in handy if doing the recipe for a large group.
3 eggs
6 tablespoons cold water or chicken broth
3 heaping tablespoons schmaltz (solidified chicken fat)*
? teaspoon salt
pinch of white pepper
2/3-3/4 cup matzoh meal
1. Beat the eggs lightly with the cold water or broth. Add the chicken fat and stir until the fat dissolves. Add the salt and pepper and stir to combine.
2. Gradually beat in the matzo meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as cream of wheat or light mashed potatoes. Place in a covered container and chill for 6 to 8 hours or overnight.
3. Half an hour before serving bring a large pot of salted water to a boil.
4. Shape the matzo balls the size of golf balls, dipping your hands in extra matzo meal. Gently drop the balls into the boiling water, and cook over medium heat for about 15-20 minutes. Test a ball to see that they are cooked through but still fluffy and then remove the balls with a slotted spoon and serve in the hot chicken soup.
*SCHMALTZ (Chicken Fat rendered with Onions)
Yield: 2 cups
Ask the meat department at your market to save chicken fat for you since it is not always available.
1 pound chicken fat
1 large onion, finely chopped
salt to taste
1. Cut the chicken fat into small pieces and heat in a deep skillet over low heat until half the pieces are melted.
2. Add the onion and continue to cook until the onions turn golden brown.
3. Add the salt, strain the liquid, and discard the cracklings that remain.
The cracklings are called grebenes and are delicious but also very high in fat and calories.
4. Place the strained liquid into a jar, cover, and chill until ready to use. (The fat will keep for several months in a tightly sealed container in the refrigerator).
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San Antonio’s The Place to Go
By Bob Angelone | March 20, 2008
My journey to San Antonio began with much trepidation. Being a New Yorker, my view of Texas was a dusty, sage-brush filled barren land filled with cowboys, millionaires with 10 gallon hats and oil derricks. At any moment I thought I would bump into some “John Wayne-like” character. Nothing could have been further from the truth.
The reality is that San Antonio is one of America’s great cities. Sophisticated, elegant, refined and still with normal American brashness worthy of any American city. It was an eclectic mixture of architectural styles from old Mexican to high-tech modern skyscrapers. This is a walkable city too, like Paris, New York and London. Though it’s long, the Paseo del Rio (The Riverwalk) is one of the most fun-filled and exciting places.
I arrived in San Antonio late at night into a spacious, large airport. Shortly after arriving, I was checking in at The Westin Riverwalk, one of San Antonio’s new, award winning hotels. This was one of my favorite hotel stays of all time. The room was spacious, comfortable and bright with every possible amenity one could imagine. Styled in “New World Baroque”, the room decor was very relaxing and the bathroom, a combination of contemporary features with touches of the old world was a delight.
Often, I think of a hotel as simply a place to sleep, but the Westin Riverwalk was much more. The warm hospitality I received from the moment I arrived was superior and the amenities offered were first rate. The front desk staff, bellmen and concierge couldn’t have been more pleasant and helpful. I stayed in a junior suite where there was plenty room for the series of meetings I had to hold. The desk was large and had plenty of room for my laptop, books and papers. The furnishings large enough to lay out architectural drawings on the coffee table. I was duly impressed with the magnificent gymnasium, pool and other health club amenities.
Most of all, I enjoyed a warm summer evening visiting with friends and their children on a patio off the main lobby overlooking the San Antonio River. It was a great pleasure too, having lunch in the outdoor restaurant on The Riverwalk in an area not frequented by masses of tourists though landscaped so magnificently that one loses all perspective of time and space. This was a most relaxing place for lunch. The hotel’s bar was dark, somber and yet very comfortable.
The weekend that I was visiting, N’Sync was performing in town. On that afternoon, a young man was dashing about the hallway near my room as I departed with my clients from a meeting. Later that night, dining at Planet Hollywood, my client and I realized that young man was one of the N’Sync group. So staying at the Westin seems to be the “celebrity choice” in San Antonio.
The downtown area of San Antonio is filled with things to do, places to see and people to meet. From the ancient Alamo with its rich history to modern shopping malls, the city is a joy to visit.
Riverwalk is an experience unto itself. In some areas, calm, relaxing and quiet. In other parts cosmopolitan, fast-paced and electrifying in its nature. Anyone visiting San Antonio must visit this amazing feature and walk or cruise the entire length. You can even hire a dinner cruise on a small boat for a candlelit romantic cruise, complete with full service meals.
Dining out was also great fun. From Café Olé where the food may have not been quite up to my exacting standards, but the server was so funny it was like a free comedy show. The strolling Mariachi bands along the Riverwalk provide great music, though they charge about $8 per song. There are more than 30 restaurants along the Riverwalk, ranging from Tex-Mex to an English Pub and all providing good food.
But my favorite meal in town was at La Fogata on Vance-Jackson. This was the closest dining experience in town to authentic Mexican food and styling, though I hear that may change soon with the development of new authentic Mexican restaurants in downtown. La Fogata clearly is not a tourist trap as one can see from the cars parked outside. Many of them were from Mexico, indicating that the food must be really good. It was.
My visit lasted but three days, yet it was filled from dawn till midnight and beyond with one wonderful experience after another.
I’m going back again very soon and will report on more great San Antonio experiences. If you’re traveling on vacation in the US, consider San Antonio… it’s the place to go!
The Westin Riverwalk
420 Market Street
San Antonio, Texas 78205
United States
Telephone: (210) 224-6500
Fax: (210) 444-6000
www.westin.com
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Easter Chocolates
By Carol Wilson | March 20, 2008
Britain is the largest consumer of chocolate in Europe if not the world. It seems we just can’t get enough of chocolate - consumption in Britain now stands at around 9 kg per head, with Easter eggs accounting for 8% of all chocolate sales today. Every year over 80 million boxed chocolate shell eggs are sold, with Cadbury’s Creme Eggs easily the most popular choice – over three hundred million are made each year. If these were stacked on top of each other, they would be ten times higher than Mount Everest!
The egg had great significance in the early Christian church. In Mesopotamia (modern Iraq), early Christian children would try to obtain as many eggs as possible and stain them red in memory of the blood of Christ. Yellow and green dyed eggs were also popular and were on sale in the local markets. In Greece and Syria too, crimson eggs were exchanged as gifts. It’s probable that the Crusaders brought these traditions back with them on their return to England.
By the thirteenth century, it was customary to give gifts of coloured hard-boiled eggs on Easter Sunday. Edward I in 1290 purchased four hundred and fifty eggs for 1/6d (7p). The eggs were coloured by boiling in dye and were then gilded with gold leaf and given as presents to members of the Royal Household. This seems to have been the start of giving eggs as gifts in England. A few hundred years later, it was recorded that Henry VIII received a Paschal egg in a silver filigree case as a gift from the Pope.
In the seventeenth and eighteenth centuries, egg shaped toys were given to children instead of coloured hard boiled eggs, and by the nineteenth century these had been gradually replaced by Victorian cardboard and satin eggs filled with chocolates and sweets.
A major turning point for the chocolate industry occurred in 1847, when Fry’s of England made the first solid edible chocolate bar, although this was an expensive luxury. Gradually though, the price of chocolate became more affordable and so became within the reach of a wider section of the population.
J.S. Fry (now part of the Cadbury empire) also made the first chocolate Easter eggs in 1873, which were made of dark chocolate and filled with sweets. Cadbury’s launched the first Dairy Milk chocolate egg in 1905.
Chocolatiers to Her Majesty the Queen, Charbonnel et Walker’s celebrated creations include Champagne truffles, violet and rose creams and a sumptuous selection of Easter specialties, all made from the finest dark couverture chocolate. When the Prince of Wales (later King Edward VII) took Madame Charbonnel as his mistress, he persuaded her to come to London and on her arrival in 1875 she opened a small chocolate shop in Bond Street - the fashionable thoroughfare for smart society. Many of her original recipes remain almost unchanged and are still followed today - chocolates are still hand made in traditional Victorian moulds and come in beautiful silk-lined boxes. Their products are on sale in the USA, where demand, especially for their best selling Champagne truffles, is increasing, while in the UK Easter eggs and rabbits are the most popular lines at Easter.
Bettys Craft Bakery in Yorkshire is renowned for its splendid café tearooms established by a Swiss confectioner in 1919. Bettys also has a team of highly skilled chocolatiers whose talents have built up Bettys reputation for exquisite chocolates. This year for Easter there’s their ever-popular chocolate hens, rabbits, chocolate nests (complete with sugar eggs filled with praline), boxes of small foil wrapped eggs, hand made chocolates, and superb Easter eggs adorned with beautiful sugar flowers. Bettys have a thriving overseas trade but are unable to send large Easter eggs overseas, as they tend to shatter in transit. However their baskets of small foil wrapped eggs; boxes of sugarcoated eggs and delicious Easter cakes in attractive tins can be shipped overseas, along with other specialties. Bettys will also include a personal message on a gift card. All the items can be seen on their website or in their mail order catalogue.
Janet and Arthur Vine started Aphrodite chocolates just eighteen months ago and artisan chocolatier, Janet has concentrated on developing her own style and recipes, which are reflected in the unusual flavours of her chocolates. Janet’s chocolates are made with the finest ingredients using little or no added sugar and the only animal products used are dairy produce so all her creations are suitable for vegetarians. They went online in late 2001, and business has been very successful with interest in their chocolates from all over the world. They receive many international retail orders through the website and Janet is continually experimenting with new flavours. They haven’t yet ventured into Easter eggs, but do get an increase in sales of all their products at Easter.
Contact Details:
www.cadbury.co.uk
Charbonnel et Walker Ltd.
One, the Royal Arcade
28 Old Bond Street
London
W15 4BT
Tel: +44 (0) 207 491 0939
Fax: +44(0) 207 499 1891
www.charbonnel.co.uk
Bettys by Post
Pagoda House
Plumpton Park
Harrogate
HG2 7LD
Tel: 0845 3453636
Fax: 01423 814007
www.bettysbypost.com
Aphrodite Chocolates
America Farmhouse,
High Laver,
Ongar
Essex,
CM5 0JQ.
Fax: UK: 01277 890230 - International: +44 1277 890230
www.aphrodite-chocolates.co.uk
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International Easter Traditions
By Bob Angelone | March 20, 2008
Many years ago while in my childhood, my maternal grandparents, both excellent chefs, would cook up some really wonderful Italian traditional dishes for Easter. I can remember that on every Easter Sunday a huge meal was presented for the entire family to enjoy. Cousins, aunts, uncles and neighbors, no matter their origins or faith would come over, even if only for a few minutes to enjoy the spread. At the end of the meal, often a four to five hour feast, we would enjoy a piece of Italian Wheat Pie, another Easter tradition.
Just recently I was reminiscing with a culinary friend about the extravagant “antipasto” courses we would put out and how a typical holiday meal would include seven, nine or even twelve courses.
Such traditions took place in every family’s home in those good old days. Each different nationality would celebrate Easter Sunday with its own unique culinary traditions. Different national dishes helped to celebrate this religious holiday in thier own special way.
We’ve assembled several wonderful recipes including Russian Pashka, Greece and Poland while Carol Wilson has added Easter Feast and Easter Treats recipes from England. We hope you enjoy these and let me know how well your Easter Sunday meal turned out.
Let’s not forget the spirit of peace and understanding that Easter embodies and remember that at this same time of year, our Jewish brethren celebrate Passover, for the Seder is the foundation of the Easter feast.
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Polish Easter Culinary Delights
By Bob Angelone | March 20, 2008
Easter Babka - A Polish Tradition
1/2 cup butter (softened)
1/2 cup sugar
6 egg yolks (keep separated from each other)
1 package active dry yeast
1/4 cup warm water (110 deg. to 115 deg. F.)
Grated rind of 1 lemon
Grated rind of 1 orange
1 tsp. salt
1 tsp. cinnamon
1 cup lukewarm milk
4 cups allpurpose flour
1 cup golden seedless raisins or Sultanas
1/4 cup sliced almonds
To Make Cake: In a large bowl, cream the butter and sugar until light and fluffy. Add 5 of the egg yolks, one at a time, beating well after each addition.
Soften the yeast in the warm water. Add this to the mixture, with the lemon and orange rind (grated), salt and cinnamon. Add the lukewarm milk and only enough of the flour to make a soft dough. Stir in the raisins. On a board, knead the dough for about 10 minutes. Cover and let the dough rise until it has doubled in volume (about 2 hours).
Butter a 3 quart bundt pan and shape the dough to fit. Cover and let rise until doubled in bulk again. Once the cake has risen, beat the remaining egg yolk with two tablespoons cold water. Brush the dough generously with this mixture and sprinkle with the sliced almonds.
Bake in a preheated oven at 350 deg. F. for 30 minutes.
Icing
2 cups confectioner’s 10x sugar
1/4 cup cold water
Grated rind of 1 lemon
2 tsp. lemon juice
To Make Icing: Mix the sugar, water, lemon rind and juice. Pour over the cake.
Easter Soup - Another Polish Tradition
2 cups rolled oats
2 cups warm water
Crust of rye bread
1-1/2 lbs. Polish sausage
1-1/2 gt. water
1-Tbsp. prepared horseradish
1 tsp. brown sugar
Salt and pepper to taste
Mix the oats and warm water, add bread crust. Let this stand until mixture sours, at least 24 hours. Strain, reserve the liquid.
Cook sausage in water for about 1 hour. Remove the sausage, skim of the fat. Combine skimmed broth and oatmeal liquid.
Add horseradish, brown sugar, salt and pepper. Slice the sausage, add to the broth then bring it to a boil.
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Italian Easter Traditions
By Bob Angelone | March 20, 2008
Grandma’s Easter Pie - Torta Pasqualina della Nonna
1/4 lb. Italian Salami
1/4 lb. capacola (spicy Italian ham)
1/4 lb. boiled ham
1/4 lb. prosciutto (aged Italian ham)
1 stick pepperoni (about 1/4 lb.)
1/2 lb. mozzarella cheese
1/2 lb. aged provolone
1/4 lb. parmesan & romano blend grated cheese
3 lb. ricotta cheese (Italian pot cheese)
6 lg. eggs
2 Tbs. milk
salt and pepper to taste
2 pkg. frozen pie shells (4 shells)
Dice all cold cuts and put to side. Shred mozzarella and provolone and put aside. Place ricotta cheese in a large mixing bowl add 5 1/2 eggs, hold one yolk aside to baste crust, and mix well. Add shredded mozzarella, provolone and grated parmesan & romano to mixture. Now combine all cold cuts, salt and pepper and blend well into cheese mixture. Fill pie shells with mixture and put top crust on pie. Crimp and coat with egg yolk and milk mixture. Pre-heat oven to 450 deg., put foil on crimped edge of pie shell. Bake for 45 minutes and remove foil. Bake for additional 10 to 15 minutes until edge of pie is brown.
Italian Easter Bread
1/4 cup Sugar
1 teaspoon Salt
1 package Active dry yeast
2 1/2 to 3-1/2 cups unbleached flour
2/3 cup Milk
2 tablespoon Butter
2 Eggs, at room temperature
1/3 cup Chopped blanched almonds
1/2 teaspoon Anise seed
2 tablespoon melted shortening
5 Uncooked eggs colored with Easter Egg Dye
Icing:
1 cup Confectioner’s 10x sugar
1 tablespoon Milk
1/2 cup Mixed candied fruit
1/8 teaspoon pure Vanilla extract
colored sprinkles
In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes.
Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg.
Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf.
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Easter Teatime Treats- An English Tradition
By Carol Wilson | March 20, 2008
In contrast to the rich heavy foods of winter, Easter foods are fresh and light. Easter is a great time for a family get together, so why not celebrate with these tempting teatime treats? All the recipes use unrefined sugars that retain the natural molasses from the sugar cane- it’s this that gives them their superior flavour. The finest quality unrefined sugars come from the tropical island of Mauritius - look out for this country of origin on the pack to ensure that you are buying the genuine article.
HUMMINGBIRD CAKE
This delightful cake originated in the USA. It’s name came about because it contains fruits which hummingbirds love. Light muscovado sugar imparts a lovely fudgy caramel flavour to this luscious cake. The filling and topping use unrefined golden icing sugar, which has none of the overpowering sweetness of refined white icing sugar.
250 g/9 oz self raising flour
275 g/10 oz unrefined light muscovado sugar
½ teaspoon salt
1 teaspoon ground cinnamon
2 medium eggs
225 ml / 8 fl. oz. vegetable oil
½ teaspoon vanilla extract
250 g/9 oz bananas (peeled weight)
110 g/4 oz walnuts, chopped
175 g/6 oz tin (approx.) crushed pineapple
Mix the dry ingredients in a mixing bowl. Beat the eggs with the oil and vanilla extract. Mash the bananas and stir into the mixture with the walnuts, pineapple and juice. Mix well to combine then pour into 2 greased, lined 20cm/8 inch round sandwich tins. Bake for 30-35 minutes Gas 4/180C/350F until light golden brown. Cool in the tin for a few minutes then turn out onto a wire cooling rack to become cold.
Filling and Topping
100 g/3 ½ oz butter
175 g/6 oz cream cheese
1 teaspoon vanilla extract
310 g/11 oz unrefined golden icing sugar
To Make Filling: Cream together the butter and cheese until soft. Add the vanilla extract and sift in the unrefined icing sugar gradually. Use half to sandwich the cakes together and spread the rest on top of the cake. Decorate with fresh spring flowers.
LEMONY EASTER SHORTREADS
Children (and grown ups!) will love these melt in the mouth bunny shaped biscuits. Using unrefined golden caster sugar adds to their delicious buttery taste.
110 g/4 oz unsalted butter, at room temperature
50 g/2 oz unrefined Golden Caster Sugar
Few drops vanilla essence
1 teaspoon grated lemon zest and 2 teaspoons juice
150 g/5 oz plain flour, sieved
Lemon Topping:
3 tablespoons unrefined Golden Caster Sugar
2 tablespoons shredded lemon zest
Gently knead or blend the butter, sugar, vanilla essence, lemon zest and lemon juice together. Then work in the flour to get a fairly tacky mixture. Turn out onto a lightly floured surface and gently bring it all together. Wrap or cover and chill for 20 minutes. Preheat the oven to 160ºC/325ºF/gas mark 3. Roll the dough out thinly, between two sheets of grease-proof paper, as it will be soft. Cut into rabbit shapes or pack into a shortbread mould.
Bake thin animal cookies for 12-15 minutes, and traditional shortbread rounds for about 30 minutes. Ideally, the biscuits should not colour at all during cooking.
Topping:
Traditional shortbread needs only a light shaking of caster sugar at the end of cooking, whilst cooling. For our Easter Bunnies we added a lemony topping, with fine shreds of lemon zest (made with a zester or the finest side of a grater) mixed with a little caster sugar and sprinkled on halfway through cooking or just at the end. Makes about 20 biscuits.
CHOCOLATE TART
Easter wouldn’t be Easter without chocolate! The rich flavour of dark muscovado sugar goes particularly well with chocolate and adds extra depth to the flavour of this delectable tart. For the best results use chocolate with at least 60% cocoa butter content.
350 g/12 oz shortcrust pastry
225 g/8 oz plain chocolate
110 g/4 oz butter
75 g/3 oz unrefined Dark Muscovado Sugar
25 g/1 oz unrefined Demerara Sugar
2 tablespoons cocoa powder
2 tablespoons instant coffee powder
150 ml/¼ pt hot water
4 eggs
Roll out the pastry and use to line the base and sides of a 23cm (9″) 3cm (1¼”) deep fluted flan tin. Line with greaseproof paper or foil and weigh down with beans or rice to prevent the pastry rising. Bake blind at 200ºC/400ºF/gas 6 for 15 minutes or until the base is dry.
Put the chocolate, butter and sugars in a bowl over a pan of hot but not boiling water stirring until smooth and melted. Mix the cocoa and coffee with the hot water stirring until smooth. In a large bowl beat the eggs until frothy and stir in the other two mixtures. Pour into the pastry case
and bake at 130ºC/260ºF/gas 1 for 40-45 minutes or until firm and risen. Serve warm or cold with crème fraiçhe, whipped cream or ice cream. Serves 8.
PASKHA
Paskha, (pronounced Pass-ha) the traditional Easter dessert of Russia, is traditionally made in a special wooden pyramid shaped mould with drainage holes in the base. A sterilised unused terracotta flowerpot can be used instead. This rich, creamy dessert is not difficult to make and makes a stunning centrepiece for the Easter table. You need to make it the day before you intend to eat it. An 18 cm flowerpot is the size to use for this recipe.
This recipe is suitable for Passover as it uses no fermenting agents or leaven. Try to use a selection of glace fruits, e.g. pineapple, cherries, apricots, etc.
125 ml double cream
110 g unrefined golden granulated sugar
3 egg yolks
1/2 teaspoon vanilla essence
110 g unsalted butter
750 g unsalted curd or cream cheese
50 g raisins
75 g glace fruits, chopped small
25 g whole candied peel, chopped small
50 g blanched almonds, toasted and chopped
DECORATION: small glace fruits, blanched almonds, candied peel. Bring the cream to the boil, then remove from the heat. Beat the sugar and egg yolks until thick and creamy and add to the cream with the vanilla essence. Heat the mixture very gently, stirring, until thickened, but don’t allow to boil or you’ll have scrambled eggs! Remove from the heat and leave to cool. Cream the butter until soft and beat in the cheese. Fold in the cool custard, raisins, chopped fruits and almonds. Line the flowerpot with a double layer of muslin or cheesecloth and pour in the mixture. Put a small plate on top and place a weight on top to keep it down Place in the ‘fridge with a bowl underneath to catch the whey. Chill overnight. The next day turn it out on to a serving plate and decorate with the fruits and nuts - not forgetting the letters ‘XB’. Cut in slices to serve.
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