***

When people think of Hawaii, they often think of the beautiful beaches, the great landscape, and the fantastic people. However, central to Hawaiian culture is cuisine. The people of Hawaii love food, whether it’s a simple plate lunch or an extravagant luau. They have created many delicious dishes that they can truly call their own, like poke, a raw dish featuring cubed tuna, and lau lau, a pork and butterfish creation steamed in taro leaf. While you’re in Hawaii, you’d be doing yourself a disservice not checking out your fantastic food options. While you’re in Hawaii, here’s some places you should check out, both large and small, fine dining and not.

Waiola’s – A must go to location; practically a destination. Get shave ice (do not say shaved ice unless you want to be berated senselessly) with ice cream on the bottom after you’ve spent a day out on the beach or hiking Diamond Head and are really hot. They also serve beer, if shave ice and beer is your thing.

Dukes – Popular place right on Waikiki beach for breakfast. Very relaxed and laid back, the definition of Hawaii. Goes well with a hangover.

Ryan’s Bar and Grill – This is a great casual spot for appetizers and drinks as a way to start your night. The crab artichoke dip is delicious, but incredibly rich; it feels like it must take a year off your life (but so worth it). Ryan’s Bar and Grill is located in Ward Center.

Tokkuri-Tei or Izakaya Nonbei – Fantastic local izakaya’s that are really showing off some of Hawaii’s rich heritage through delicious Japanese small dishes. Izakaya is traditionally a Japanese afterwork spot for drinking and eating, so these are good places to load up on the sake and beer while you pick at some really tasty and traditional Japanese food.

Kaka’ako Kitchen – Casual gourmet type of place, serving actual quality dishes in fast food format. Also located in Ward Center.

Mai Tai Bar in Ala Moana Shopping Center – You’ll find a surprising amount of locals here at night, and it gets way crowded. Live Hawaiian or Reggae music, pretty cheap drinks, and you can go there immediately after shopping.

Of course, if you must…

Luau – You will need to do this one night, just to get the full Hawaiian experience. Various hotels have them – it’s a big Hawaiian banquet, typically with a hula show. Typically a must do at least once for a traveler, you’ll never find a local at one of these. Except, that is, to work them.

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***You might have often wondered why your home cooked food doesn’t take like the hotel food. No matter how well you attempt to make it, there is always something missing or something that goes wrong. Your kitchen experience does not come handy while preparing exotic food dishes. No matter how hard you try to prepare an exclusive cuisine, there is some element of home cooked taste. It may make you wonder if chefs have some special magic wand. Well, if you have been thinking of trying some delicacies at home and want it to taste different, then our recipes will surely impress you. They do not taste like home food nor do they look like home cooked food. We are not trying to say that home cooked food is not great, but occasionally it feels good to enhance your culinary skills and receive compliments for the same. If you want your guests to notice the change in taste then try these recipes. There are several categories like starters, main course, and desserts. There are different types of meat recipes for beef, chicken, lamb, seafood, appetizers, salads, soups, and others. Professional chefs share these recipes and here is a list of the categories.

Food Categories

We would like to mention that 80% of the following food categories have more than five recipes each. In this article, we shall discuss some of the most mouth watering recipes. However, we would first like to talk about the categories of food recipes that you can find here. The list goes like this in alphabetical order. Appetizers, baby food, barbecue, beverages, biscotti, bisques, bread, breakfast, brunch, butter, cakes, candy, candy bar, cheese, chicken, chili, coffee can bread, cookies, dessert mixes, fruit cakes, ice cream pies, jar cake, jelly roll, lamb, layer cake, muffins, pasta, popcorn, sandwiches, sausages, seasonings, slushies, side dishes, smoothies, tarts, tortes, turkey, vegetables, yeast breads, and yeast rolls.

Chefs Recipe

We are sure you would be waiting to know the recipe after reading about the categories that are available.

Butter Chicken

Chicken pieces – 800 grams
Lime juice – 1 tablespoon
Red chili powder – 1 teaspoon
Curd – 1cup
Butter – 2 tablespoons
Mustard oil – 2 tablespoons
Salt – to taste
Tomato puree – 400 grams
Fresh Cream – 1 cup
Honey – 2 tablespoons
Ginger garlic paste – 1 teaspoon

Marinate – Take a cup of curd and add 2 tablespoons of butter, 1-tablespoon of limejuice, 2 tablespoons of red chili powder, and 2-tablespoon mustard oil. Mix these ingredients and marinate the chicken pieces in it. Leave it aside for half an hour; it is good to refrigerate the chicken pieces. Do not forget to add salt as per taste.

Gravy – While you leave the chicken for marinating, prepare the gravy with tomato puree. Take a pan and heat 50 grams of butter, add 1 teaspoon of ginger garlic paste, 1 teaspoon red chili powder, salt, and honey. Simmer these ingredients on low flame for five minutes. Now add fresh cream and cover the pan. Allow it to simmer for another two to three minutes on low flame.

Remove the marinated chicken pieces from refrigerator and put it in the oven with a temperature of 200 C. Remove the chicken from oven when it is cooked and add it to the gravy. Your chefs style exotic food is ready.
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***

Now you can make your own frozen pop treats using Williams-Sonoma’s Zoku Quick Pop Maker. The nonstick cast-aluminum molds use an internal space-age solution that gives you ready-to-eat popsicles in about 7 minutes with no electricity required. A specially designed tool helps to quickly release the frozen treats from their molds.





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***

With any change in acid alkaline balance, body and mind are likely to be affected. In the next few paragraphs, I will briefly outline some of the problems that can be caused an unnaturally acid-forming diet.

How Is the Body Affected by Too Much Acid?

Overacidity can influence the body in innumerable ways, and this article will only explore some of these. The easiest aspect to comprehend is the connection between excess acidity and bone loss. Even though it might seem to be bizarre that the body dismantles bone tissue in response to excess acidity, this behavior is in reality an ingenious survival mechanism.

Despite the fact that bone health is of great importance, it is in reality less urgent than too much acid. Since this is the case, your body draws minerals from your bones in order to neutralize the excess acid. In the most optimistic scenario, you will return to an alkaline pattern of eating, giving your body plenty of time to replace the bone that has been lost. Unfortunately, most of us in Western countries never follow an alkaline diet in the first place. The outcome is a constant loss of bone, which can eventually lead to osteoporotic bone fractures.

Some of the negative effects of overacidity are caused by deficiencies of alkalizing minerals. Other effects occur because the body can no longer keep up with the amount of acid in your body, and the acid begins to accumulate in your bodily fluids and tissues. For example, when the mouth becomes too acidic, the resulting bacterial imbalance can generate an increased risk of tooth decay and periodontal disease.

How Overacidity Can Alter The Mind

There are a number of ways that the mind can be affected by excess acid. To begin with, the brain’s energy reserves can become depleted, resulting in reduced mental stamina.

The second thing that can happen is that an overly acidic pH can lead to the overproduction of cortisol. This can bring about not only a heightened danger of heart attack and stroke, but it can also make you at greater risk of anxiety and depression.

Finally, overacidity can create mild hypothyroidism, resulting in depression, tiredness, and difficulty concentrating, along with other symptoms.

The Key to Restoring Acid Alkaline Balance

Numerous factors can affect your internal acid alkaline balance, including your genetics, your kidney function, and even your emotional state. In the majority of cases, however, excess acid is the upshot of imperfect food choices.

As a result, your best option is to eat mostly alkalizing foods in your way of eating. This does not mean that you should stop eating acid-producing foods altogether. On the contrary, a diet consisting of only alkaling-producing foods would be imbalanced as well as unhealthy.

Instead, your goal should be to change your diet so that 65 to 80 percent of the foods are alkaline-forming. The remaining 20 to 35 percent should consist of nutrient-dense acidifying foods, such as beans, prunes, and carrots.

The process of changing your diet may demand a little work, but the results will be great. The alkaline diet is delicious and filling. It’s also one of the secrets of staying healthy.

Beth Shimanovsky writes about health and nutrition for the Alkaline Diet Blog. Visit today to learn more about acid alkaline balance body.

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***I originally found the basis for this recipe in a collection edited by Alexa Stace, and have since tweaked it considerably to make it my kind of pudding – very intensely chocolatey, moist, and dense, and not too sweet. It doesn’t keep very well I’m afraid – it goes very hard when cold (which doesn’t stop the human dustbin in our house consuming it at whatever temperature and age he finds it, bless him).
This recipe is a good example of when cocoa can be a real boon – baked products are like alchemy in some ways – if you play around with ratios of ingredients too much, you get an inedible result. With chocolate flavoured products this can be a problem, as the fat content of proper chocolate can spoil a recipe – enter cocoa, which ups the anti by giving an intense chocolate flavour, without turning a sponge cake mixture into a greasy brick.
I added the cherries to give a bit of added interest to the recipe – but you could leave them out, or replace them with other dried fruit if you prefer – apricots, figs, mango or papaya should all give an equally palatable result.
Note: the pudding rises a LOT in the oven – it will look tiny when it first goes in the pudding basin, but don’t be tempted to use a smaller basin or you’ll end up with a horrible burnt mess on the bottom of the oven. Also, the pudding tends to absorb a lot of the moisture in the sauce, so you may want to serve the pudding with some pouring cream, custard, or icecream.
Makes 3-4 small but filling portions

Ingredients
Pudding:
30g (1oz) Butter, softened
60g (2oz) Caster Sugar
60g (2oz) Dark Chocolate
1 Large Egg
55g (2oz) Plain Flour
2? tsp Cocoa Powder
100g (3.5oz) Dried Cherries
? tsp Baking Powder
Sauce
150ml (5 fl oz) Milk
30g (1oz) Butter
40g (1.5 oz) Dark Chocolate
1? tbsp Granulated Sugar
1 tbsp Golden Syrup

Method
Measure out the sauce ingredients first, and either heat gently in a small saucepan over a low heat for about 10 minutes, or heat in the microwave in suitable container for about 2 minutes at high power. Whisk the ingredients well to combine them and set aside.
Grease a 1.1 litre (2 pint) pudding basin. In a separate bowl, beat the butter and caster sugar together until pale and fluffy. Meanwhile, melt the chocolate by the usual method (in a heatproof bowl set over a pan of barely simmering water), and then stir it into the butter mixture. Beat in the egg thoroughly, and then sift the flour and cocoa into the bowl, and fold in thoroughly. Then stir in the cherries.
Pour the sauce into the greased pudding basin, and add the pudding mixture on top of this. Bake in a preheated oven at 180?C (355?F, Gas Mark 4) for about 40 minutes, and serve immediately.

Calories per portion: about 540 kcal
Fat per portion: about 28g-

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***

A friend of mine calls me to tell me his father bought a hotel and with it came a wine cellar. His father wanted to sell it and I happened to be starting out in the wine business. I really didn’t know much about wine but my partner did he was a teacher at the local college, he taught wine classes.

So we took a trip to the hotel to check out the cellar. He was like a kid in a candy shop it was nuts 1967 Mondavi Reserve Cab, 1969 Beringer Private Reserve Cab, all kinds of crazy bottles, you wouldn’t believe how many cases were there and the new owner of the hotel didn’t really want it. So we took some to see if there was a market for it. The problem we ran into is that we didn’t know how to price it and this was in the late 80’s and early 90’s there was no ebay to look it up. The only way you could get the value was to look at auctions. But then we couldn’t certify that the wine was stored correctly, so we really couldn’t sell any. Another issue was sadly enough the clients were almost scared to buy it, they just did not know enough about it, they simply had never seen it before. Any store or restaurant operator that takes the effort to sell aged wines is doing a great job, they are taking the extra steo to give the best product they can. So buy them all of them if you can afford it.

Making money is a huge thing but if there was one thing I was happy about it was not selling those wines. My friends and I would play monopoly drinking Mondavi Reserve from 1967 by the case!! We would have parties with wine when most people were buying kegs, I mean we were 21 when was the last time you heard 21 year olds getting a case of wine to hang out(and we aren’t talking about the 2 for $5.00 bottled) those days made wine lovers out of my friends and I for ever.

What is a shame is that aged wines aren’t more accessible in retail outlets and especially in restaurants. You can buy these wines on Ebay or other sites around the web, they are more accessible now but people need to try them so they understand how great a bottle of wine could be. The wine does not have to be an expensive bottle to age, you can buy $10.00 bottles and put them in the basement for five years, have a blind tasting and I bet you those bottles beat out anything that isn’t aged no matter the price. Please do yourself and the grapes a favor and get some wine no matter the price store it in the basement, or anywhere where there isn’t to much light and temperature changes. Then just forget about them for five years, you will thank me, believe me and don’t forget to have your monopoly board handy.

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***

Matcha (pronounced ma-cha)??is a fine, powdered green tea used?in?Japanese tea ceremonies, and to dye and/or flavor foods (mochi, soba noodles, ice cream).

While I prefer a less hearty green tea (one that I can see through), I do like a cold, creamy Peet’s Matcha Green Tea Freddo?in the summertime. Peet’s makes theirs with the highest quality Japanese matcha green tea and milk (I?substitute?soymilk), and tops it?with whipped cream (I take mine without).

More along the lines of a hot chocolate is Trader Joe’s?Matcha Latte (pictured above), which contains cane sugar, nonfat milk, Whey protein, green tea, matcha tea, maltodetrin, tricalcium phosphate, carrageenan, natural flavors and salt. Although you can drink this hot (think a “green” hot chocolate), I’ve taken to adding a tablespoon or two to my morning smoothie lately.

Lastly, when I’m feeling lazy, or I just want the real deal, I head to Jamba Juice?for a Matcha Green Tea Blast™, which contains soymilk, sorbet, nonfat frozen yogurt, ice and?matcha green tea. It’s perfection.

?

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3. Vegan Donuts: A Northern California Treat

   visit new projects All about INSURANCE All Types of Sport AllTimes news Xtreme Sport Sport Journal Martial Arts WorldWide Tourism BUSINESS news Popular news That’s right…there’s a genius in Northern California who decided to take up vegan baking–and the result is People’s Donuts, They work out of?a wholesale facility in West Oakland, Calif., and have plans in the works...

***

Many people like to really do it up big on a major birthday like 30, 40, 50, 60, any of the ones that end in a zero. Since this is typically a large party, something that is more formal or with a lot more people than normal, you start to think about party favors you can give to your guests to remember the special day or evening by.

Personalized shot glasses are an excellent party favor idea. You can have them imprinted with the name of the birthday boy or girl, the date of the party or birthday, and a big number that signifies how old the guest of honor is.

Most people giving out personalized shot glasses as party favors will have a couple party styles. If you are serving liquor at your party, you may want to give out the shot glasses as they are and ready for use. Or, if it’s more of a family event where there are guests of all ages, you might consider filling the shot glasses with candies or treats that anyone will like. Your guests would then take the shot glasses home for later use in their own home bar.

In general, personalized gifts of any kind are special. When you get something personalized it shows your loved one that you planned ahead and really thought about them. You had to coordinate a whole party and you had to get personalized gifts done ahead of time so they were ready and available for the party.

Custom shot glasses are not only a huge hit for birthday parties. They also work well as wedding favors, at corporate functions, at holiday parties, at anniversary parties or any celebration where you’d like to give your guests a little something to take home to remember the night by.

I’ve seen custom shot glasses done up right. First, you get the shot glasses imprinted at least a few weeks before you event so you have time to receive them. Most are shipped via UPS and they are too heavy to do last minute and request overnight shipping.

You take candies and fill the favor glass. Then, you get a thin netting or tulle and cut it in the shape of a circle. Many times these circular meshes can be purchased at craft stores. Set your shotglass on top. Gather up the netting over the shot glasses and tie off with a ribbon. This provides the best presentation of your shot glass favor.

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3. Finding The Best Reidel Wine Glasses

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4. Reidel Wine Glasses At A Glance

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5. Glassware – Cocktail to Coffee Glasses

   ***All catering establishments, bars and pubs require glassware to serve a variety of beverages and desserts from. There are many different types, including stemware, tumblers and pint glasses, ice cream and dessert glasses, coffee glasses and jugs. Glass stemware includes clear wine glasses, coloured wine glasses, cocktail glasses, champagne flutes, sherry glasses and brandy glasses. These [...]...

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10. Super Easy Birthday Cake Recipes. Make Your Own, Don’t Use a Box!

    Author: Jeffrey Spahn I know just how busy our lives are nowadays. With two little kids running around the house, a full time job and trying to stay in shape for a bicycle team, my time is stretched just about as far as you can without going crazy. The last thing you think you would have [...]...

***Do you want to have a stronger and more beautiful body? Then the best thing to do is get on your feet and start doing the resistance training.

What Is Resistance Training?

Resistance training involves activities that use weights, machines and even body weight to work out the muscles properly. It is also known as strength training or weight training. This can be very helpful in achieving a healthier body.

This kind of training is usually associated with athletes who have to build up their bodies. Most people would think that when resistance training is done, the body will grow bigger. Actually it will not. Resistance training is simply about increasing the strength of the body, not its size.

Actually, this can be practiced by anyone. It basically builds and tones the muscle to give the body a better look. This training program is even very much advisable to the elders. The usual training programs undergone by the elders are standing free-weights resistance or the moderate-intensity seated machine training.

How Does Resistance Training Work?

A resistance training program will include the use of various exercise equipment and machines like the bench press, dumbbell or barbell. When the equipment is used, the muscles of the body will be pitted against the weight. The cells of the body will then adapt to the extra weight. This will then result to hypertrophy or the enlarging and increasing of the nerve cells to help in the muscle contraction.

Before doing any resistance training, it will be best to consult first with the doctor. This goes especially for people who have medical conditions or are overweight. This kind of training is not something that you can explore on your own. You have to know the proper equipment for the needs of your body. The body must also be conditioned first before taking in the weights.

Resistance training can also be done without resorting to the equipment. Doing push-ups is one good example. You can do it just about anywhere where there is enough space for you to move. This time it is your own body weight that will be pitted against the muscles. So those who are a bit constrained in the budget can still do resistance trainings.

What Are the Benefits of Resistance Training?

1. Increase Bone Mineral Density
Bones are constantly remodeling, meaning the tissues break down at the same time they build up. The peak of remodeling takes place during puberty. However, as a person ages, there may be problems with the bone mineral density as the remodeling may not be as active anymore. This is especially a problem to post-menopausal women.

Bone mineral density is usually supported by the hormones. To address the problem of not having the hormones to maintain the bone mineral density, physical activity is the next best option. Resistance training is one physical activity that can address this.

2. Increase Strength
Strong bones and strong muscles will be developed as you undergo the resistance training program.

3. Increase the Range of Activities
When your body is strong enough to carry some considerable weight, then definitely you will also be capable of doing more strenuous activities. You are less likely to be lazy and you can live a more active lifestyle.

4. Reduce the Body Fat
Pitting the weights on your muscle will definitely give it the body the exercise it needs and get rid of the undesirable fats. Thus expect the tone of the body to improve. Even more, expect the body to look better, to be leaner.

5. Improve State of the Elders
For the elderly, undergoing a resistance training program will help improve their health and decrease the risks brought about by the age. They can be more independent, without needing to rely on other people for doing simple things. Being able to do so will also decrease the risk of injuries in the elders

6. Improve Heart Condition
Regularly doing resistance training can result to a lowered heart rate and lowered blood pressure, especially after exercise. The risk of heart diseases is reduced to a considerable extent.

This kind of training however must be properly done. It requires commitment and consistency. It will have to be done in a regular basis, following a schedule that the doctor or the physical trainer would recommend. If done incorrectly, the benefits of the program may not be enjoyed and it can even result the injury.

The key here is to simply take your time. Do things one step at a time correctly. As your body condition improves, then move on to more challenging tasks. The strength of the body and its overall look are at stake in the resistance training. So you better be sure to do it properly.

To find out exactly how I Get Ripped, visit my website about P90X.
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3. Coffee Benefits For Health

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4. Quick Weightloss programs

   Millions of people all over the world are affected by obesity, and the huge availability of quick weight loss programs points out to people’s eagerness to actually find something that works. The list of dieting options one can turn to in order to design such a plan are manifold from dietary foods and drinks, oral [...]...

***

An apple crisp is a tasty dessert that will about make each member of the family go crazy. The heavenly scent while it is being baked, together with the sweet taste makes this dessert excellent for any meal. It’s a flavorful treat that almost everybody will surely love and enjoy. There isn’t any big day wherein an apple crisp isn’t served. You can either prepare it for your special guests, or just have it on an ordinary day. It is your call.

Although there are numerous kinds of fruit crisps recipe, an apple crisp is the most commonly served dessert on the table. To basically describe it, it’s a sort of dessert that has fruits on the bottom layer topped with sweet toppings.

you’ll notice that most cafes have their own apple crisp specialty but do you know that you can make your awfully own? That’ll be great, wouldn’t it? To get started, you need to prepare six cups of cut apples. Make sure that the apples you are about to use are fresh and delicious. 2 cups of flour, two cups of brown sugar, one and a half cup of butter, one and a half tablespoon of cinnamon, cup of quick oats, half cup butter or marg and to complete the ingredients, prepare two tablespoons of nutmeg.

Take out an oblong baking pan. Preheat the cooker to three hundred and seventy five degrees Fahrenheit. While waiting for the oven to get heated, put butter or margarine along the sides and the base of your baking pan. It is endorsed, but not always needed that the scale of your baking pan is 9 by 11. If you’ve got something similar to the mentioned pan size, then it will do. Applying butter along the sides and on the bottom of the pan serves as the oil.

Next step is to have the sliced apples placed in your baking pan. Ensure that the apples are uniformly spread out. Make sure that the apples will go past the peak of the baking pan. After you are done with the apples, put it aside and take out a bowl. This time, place the flour, fast oats, brown sugar, nutmeg and cinnamon. Mix them altogether and don’t stop till it is totally blended, or until its texture is crumbly.

After which, you can either use your hands or a nice fork to uniformly add the mixture on top of the apples. Alright, it is almost done. The last thing that you ought to do is to put your baking pan in the cooker for approximately thirty mins. Remember, the time that is required to cook the tasty apple crisp will rely on the cooker that you are using. Just ensure that before you take out your impeccably delicious treat, the apples are tender, but still juicy and the topping is remarkably crispy.

That’s it! An apple crisp is extremely simple to prepare, right? It is counseled to serve your ultimate apple crisp pudding while young. If you desire, you may have it served with a cup of ice cream or vanilla to make it more tempting, and to bring out its awesomeness.

Try my favorite apple crisp recipe here: http://applecrisprecipe.org

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1. Apple Crisp Recipes to Surprise Your Visitors

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4. Caramel Streusel Topped Apple Pie With Flaky Pie Crust

   Author: Linda Wilson There may be nothing more American than apple pie but you just haven’t had apple pie until you’ve tried this Caramel Streusel Topped Apple Pie. If you love caramel apples, you just have to try this pie! We have also included a recipe for a flaky crust that is easy and stays flaky. [...]...

5. Little about Apple

   digg_url = "http://blog.food-drink-recipes-free.com/2009/03/little-about-apple/";digg_title = "Little about Apple";digg_bgcolor = "#FFFFFF";digg_skin = "normal";digg_url = undefined;digg_title = undefined;digg_bgcolor = undefined;digg_skin = undefined; Apple Coffee Cake   Ingredients 5 cup(s) apple(s), tart, cored, peeled, chopped 1 cup(s) sugar 1 cup(s) raisins 1/2 cup(s) nuts, pecans, chopped 1/4 cup(s) oil, vegetable 2 teaspoon vanilla extract 1 teaspoon baking soda 2 teaspoon cinnamon, ground 1...

6. Old Fashion Pie Recipes: Impossible Coconut, Sugar, and Apple-pecan

   Author: Grandma Linda Love those old-fashion pies that were always at grandma’s house! One of the best things about visiting my grandmother’s old-fashion kitchen with it’s huge old metal wood cookstove was the wonderful baked goods sitting on the warmer. Her biscuits and pies were unbeatable. If you want to revisit grandma’s kitchen in your own [...]...

7. Apple Danish Cheesecake for Diabetics

   Author: Linda Wilson For all you diabetics out there who long for good desserts, here is a cheesecake recipe for you. This Apple Danish Cheesecake is an easy cheesecake to make, is healthy, and best of all, it is tasty. APPLE DANISH CHEESECAKE Crust: 1 cup all-purpose flour 1/2 cup plain almonds, ground 1/4 cup Equal-Lite 1/2 cup cold...

***

As you are getting your morning caffeine fix, have you ever wondered how coffee cake came to be? After all, it often doesn’t have coffee in it. It tastes just fine without java. Somebody had to come up with it, didn’t they?

Like most foods, coffee cake is an item that evolved over hundreds of years and across continents. People had been preparing honey cakes since biblical times. Gradually the French came up with galettes, the forerunner of the ubiquitous Christmas fruitcake. Galettes also lead to the invention of sweet yeast rolls that eventually resulted in Danish coffee cakes, which really did contain coffee, by the way.

The custom of eating some sweet yeast bread while drinking one’s coffee probably began in the 17th century in Europe. Dutch, Scandinavian, French and German immigrants all brought a recipe for some sort of breakfast bread when they came to North America. All the recipes used flour, eggs, yeast, sugar, nuts, spices and dried fruit and probably were more bread- than cake-like. Over the years, people experimented with those recipes and began adding creamy fillings, cheese, yogurt and sugared fruit.

For some reason, the Dutch and Germans in New York, New Jersey and Delaware became particularly famous for their coffee cakes. Their recipes from the colonial times are very similar to those used today. Meanwhile Scandinavians had introduced their versions as well as the concept of the coffee break — for which we are all ever grateful. The British have their own version that includes toffee. Many Americans now enjoy a slice of coffee cake with a cup of coffee from their high-tech one cup coffee pot.

By 1879, coffee cakes were well-known in America and there were already countless recipes for crumb cakes, streusel cakes and streusel/crumb-cake combinations. Streusel cakes have that swirl of cinnamon/brown sugar throughout the center while crumb cakes have a topping of crumbly flour, sugar and butter and cinnamon. However, food purists know that most Americans have these terms confused. Streusel (pronounced STROI-zuhl in German) means “granules” and actually refers to the crumb topping, not the swirl. Whichever way you pronounce it, the effect is still the same — delicious.

Many of today’s coffee cakes are made with a Bundt pan (a ring with a hole in the center). The Bundt pan is actually a fairly recent innovation: It was created in 1950 by H. David Dalquist of Nordic Ware. Two of his customers, Jews, told him how they missed the heavier European cakes they had grown up with but needed a cake pan with a hole in it. The holes allowed heat to penetrate the heavier batter and did not leave unbaked dough at the center. The women showed Dalquist a ceramic kugelhopf pan and he made a similar version in all-purpose aluminum. However, while kugelhopf pans are spherical with folds like a turban, Dalquist introduced fluted folds into the fluted edges and patented the design.

Coffee cakes are a delicious way to start your day and a delicious accompaniment to any beverage. Next time you have a slice, think of the rich history you are sampling.

Concentrating on the topic of single serving coffee maker, Rob Carlton is publishing essentially for http://www.coffee-espresso-maker-tips.com . You can find his abstracts on one cup coffee pot and single serving coffee maker on his site.

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***

An apple crisp recipe is a pudding that may surely make your full family mad. In the U. S. , this actual dessert has been defined as a dish that compromises sweet apples at the bottom most layer with tasty toppings. On the other hand, in Britain, apple crisp is also known as apple crumble that includes apples, butter and sugar as its main ingredients. As time went by by, this kind of recipe became one of the most famed puddings to be served during vital occasions.

In the year 1996, apple crisp dessert recipes were abundant in the autumn season mainly because this is the season the supplies of apples were abundant. Well, that was before. Today, everyone can enjoy the delectable and heavenly taste of apple crisp desserts whatever season of the year it is. There are quite a large number of canned apples widely available in the market and that there’s no need to hang around for the autumn season to arrive. Because of that, this dish had been a favored pudding that can be served to certainly capture the hearts of your family and guests.

If you’re planning either a big or small party, apple crisp puddings should not ever be forgotten. Will you want to have your guests come back for more, and let them experience something they can never forget? Then, this is the best time for you to grasp the different apple crisp recipes available. Though this dessert is filled with luscious taste, it is awfully simple to prepare. As a matter of fact, you may do different fluctuations of recipes if you like.

One of the easiest recipes of apple crisps is by having six large apples peeled and cut, 1/2 cup of brown or white sugar ( depending on your preference ), 3 / 4 cup of oatmeal, 0.25 cup of butter ( softened ), two big spoons of cinnamon and one half cup of flour. The first thing that you’ve got to make sure of is to uniformly spread the apples on a 9×11 baking pan that is smothered with softened sugar along the bottom and sides. This is to ensure that the apples won’t stick together even though it is being baked.

The leftover ingredients will be mixed altogether in a separate bowl combine the ingredients till you have that smooth texture. After which, you can spread the mix uniformly on top of the apples. This will serve as the crunchy or crispy topping. Place it in a baking stove, preheated in three hundred 50 degrees Fahrenheit and leave it for approximately 30-45 mins. When you have noticed that the top layer is brown and crispy, take it from the stove and serve it even though it is warm.

See, surprising your guests is so straightforward, and tasty too. If you prefer, you can add some other differentiations of fruits, or chocolate syrup between the apples and the crumbly topping. In most nations, they include their apple crisp desserts with a chocolate or vanilla ice cream.

Try making one of the suggested recipes, and in almost no time, you’ll surely have your guests go gaga over your dessert. This is something that your visitors and family will forecast from you.

Try my favorite apple crisp recipe here: http://applecrisprecipe.org

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   Author: Linda Wilson If you have a diabetic among your family and/or friends, there is no need to worry about what to serve for dessert. There is also no need to make two desserts, one for the diabetic and one for everyone else. With this delicious Apple Crisp recipe, everyone can enjoy the same dessert and [...]...

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6. Apple Danish Cheesecake for Diabetics

   Author: Linda Wilson For all you diabetics out there who long for good desserts, here is a cheesecake recipe for you. This Apple Danish Cheesecake is an easy cheesecake to make, is healthy, and best of all, it is tasty. APPLE DANISH CHEESECAKE Crust: 1 cup all-purpose flour 1/2 cup plain almonds, ground 1/4 cup Equal-Lite 1/2 cup cold...

7. Little about Apple

   digg_url = "http://blog.food-drink-recipes-free.com/2009/03/little-about-apple/";digg_title = "Little about Apple";digg_bgcolor = "#FFFFFF";digg_skin = "normal";digg_url = undefined;digg_title = undefined;digg_bgcolor = undefined;digg_skin = undefined; Apple Coffee Cake   Ingredients 5 cup(s) apple(s), tart, cored, peeled, chopped 1 cup(s) sugar 1 cup(s) raisins 1/2 cup(s) nuts, pecans, chopped 1/4 cup(s) oil, vegetable 2 teaspoon vanilla extract 1 teaspoon baking soda 2 teaspoon cinnamon, ground 1...

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***

Different persons have their own distinctive immunity system since not all people are born same. While some people find no problems handling hay, some others start sneezing in the presence of the same. They are allergic to hay and their biological system cannot bear it. You might be surprised to know that even healthy foods can make you ill. Quite a number of people suffer from illness that are directly associated to food intolerance and yet are in the dark about it.

There are different types of such illness like irritable bowel, eczema, hives, rashes on the skin, and yeast infections inclusive of candida. A few people also gain weight for the reason that their biological system cannot tolerate the foods they eat. However, this is nothing to get worried about because nearly 75% of people worldwide suffer from this malady. Diagnosing the particular food that is causing these problems and temporarily removing them from your diet is the best option.

Chances are bright that you are suffering from food intolerance, if you are suffering from chronic health problems. For a few days take away one particular food from your menu and observe if your health problem is solved. If not, remove another food item from your menu and so on until you have been able to detect the culprit. Present them with a chart of your findings to a dietician and based on that they will suggest you to go in for food intolerance test.

A pathological test is required for this where your blood’s sample is examined in the lab to conclude what particular food is not suitable for you. The dietician will prescribe food intolerance treatment in the form of medications to help cure your allergy based on this report. You can simply eliminate that particular food from your diet if you do not fancy taking drugs. If necessary, you can also undertake the pathological tests at home with the assistance of food intolerance test kit.

Intolerance to gluten & wheat, sensitivity to yeast, fructose, and dairy products constitute the four types of intolerance. Consuming medicines may help in the short term, but it is better to get rid of the root cause of the trouble by altogether avoiding the food that is causing problems. Start leading a new life today and get rid of your chronic health problems.

For conducting Food Intolerance Test at home, check out the Food Intolerance Test kit.

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3. Excellent Tips To Healthy Cooking

   These days everyone is getting strictly health conscious due to various problems and ailments that are mainly caused due to bad eating habits and obesity. If you cook your food in a healthy manner then there are various problems that you can surely avoid. Healthy cooking habit can be developed if you practice it on a [...]...

4. Tips for Healthy Diet

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5. Organic Honey – The Healthy Sweetener You Deserve

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6. Healthy Wheat Germ Lemon Squares

   Author: Linda Wilson I am a diabetic so I have to watch what I eat. I also have other health problems that I have to be aware of. But I love sweets and desserts. And I don’t intend to live without them. Maybe you, too, have health problems or perhaps you just promised yourself or your [...]...

7. Foods That Fight Iron Deficiency

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9. The Dirty Dozen – 12 Foods to Avoid

   *** Modern day diets are woefully short on healthy ingredients like fresh fruits, vegetables, and whole grains. We live in a fast paced society that values instant gratification, so it comes as no surprise that we favor fast food and our bodies pay the price. It is very important to create a diet that is both [...]...

***

To me, cherries are the best fruit ever. They’re fun to eat, good for you, and sweet enough to be considered a dessert. In fact, one cup of cherries is only 87 calories, and is a good source of choline, a nutrient in the B vitamin family.

Other stone fruits are equally tasty and offer their own unique benefits.

According to the USDA National Nutrient Database, one cup of sliced apricots is 79 calories and had both vitamin A and beta-carotene. One medium nectarine is only 62 calories and a good source of potassium. One medium peach is a mere 58 calories and also contains potassium and vitamin A. And one cup of sliced plums is 76 calories and contains vitamin A.

Stone fruits are everywhere right now–at the grocery store, at the Co-Op, and even highlighted on some restaurant menus.

Now that you know my stone fruit obsession (cherries)…what’s yours?

?

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1. Stone Fruits Rock!

   *** To me, cherries are the best fruit ever. They’re fun to eat, good for you, and sweet enough to be considered a dessert. In fact, one cup of cherries is only 87 calories, and is a good source of choline, a nutrient in the B vitamin family. Other stone fruits are equally tasty and offer their [...]...

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***To some people, water is just that, water. However, it is important people realize there are different levels of pH for different uses. The Kangen water unit can help you separate water into alkaline and acidic through electrolysis so you can make the most of all of your (water). Here are some kinds of water this unit can produce and the ways people can use the water.



1. Clean water



The first kind of water this unit will produce is clean water, which contains a pH level of 7. It is free of chlorine, rust and cloudiness and is delicious for drinking. This is the kind of water you will want to use to prepare baby food and should also be used to drink any medicine you may be taking.



2. Kangen water



Kangen water has a pH level of 8-10 which is ideal for drinking. When compared to tap water, this kind of water has no unpleasant odor, it tastes lighter, and has a pleasant and sweet flavor. Drinking at least 2 liters of this water per day will deliver tremendous health benefits to your body. You can also use it for your pets, plants, coffee and tea, rice and food preparation.



3. Strong Kangen



The third kind of water is strong Kangen, which will help preserve hygiene because of the strong cleaning effect it has. It contains absorbing, dissolving and heat conducting benefits. You will want to use this kind of water for removing stains like coffee or oil, cleaning cutting boards and dishcloths, and preparing foods likes green onions, bamboo, and wasabi.



4. Strong acidic



The fourth kind of water a Kangen water unit can produce is strong acidic water, which contains a pH level of 2.7 and below. This water has an amazingly strong disinfecting power as it can kill all known germs and bacteria. Because of this, you will want to use this water for cleaning and sanitizing various items like cutting boards, knives, and different parts of the kitchen. You can also use this water to disinfect your hands, toothbrush, or to brush your teeth with.



5. Acidic water



Finally, on the list is acidic water with a pH level of 4-6. This is known for its astringent effect and comes with numerous ways you can use it. First, it is the ideal water to use for face wash as the astringent properties are extremely effective with toning and firming your skin. It can also reduce tangling and bring out a radiant shine to your hair. Other uses for acidic water include pet care, washing fruits and vegetables, removing dirt from hardwood floors and counters, and cleaning dishes.-

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Now that it’s warming up, it’s time for some frozen treats that are easy to make and good for you, too.

Equipment You’ll Need
Blender
Popsicle mold

The rule of thumb is to use 3 to 4 cups of cubed/chunked fresh or frozen fruit and 1/4 cup of fruit juice (fresh or frozen concentrate).

The combinations are endless:

• Fresh strawberries with fresh or frozen orange juice or frozen lemonade concentrate
• Frozen cherries and fresh pineapple juice
• Fresh mango and frozen lemonade concentrate
• Fresh or canned pineapple and fresh or frozen concentrate orange juice
• Fresh watermelon and frozen limeade concentrate

That’s just off the top of my head, so dream up your own, experiment and let?me know what you come up with!

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***

Sugar and acid levels are 2 important parts to making a great batch of wine, so adjustments to the process are based on those tests. As you are already aware, the sugar level is critical as the yeast must feed on it to make the alcohol. The amount of sugar that you start your batch with will ultimately determine the level of alcohol that will be in the final batch but in order to run these tests you’ll have to own a hydrometer.

The hydrometer lets you accurately tests as well as measure the sugar that is contained in the juice and the amount of alcohol that can come from the sugar. Because of that you can also measure how much additional sugar you may need to add to the juice.

A hydrometer is basically a glass tube with a weight on one end that will float. You can test sugar levels by reading how low or high it ultimately floats with almost all hydrometers having and it’s scale gives us an estimate of the alcohol content. The scale is readable when the fermentation process begins to let you know if you need to use more sugar depending on how much alcohol that you want to be present in the final wine.

If you determine that you should alter the sugar level to increase the amout on alcohol you probably want to know what sort of sugar you should use. You need to keep in mind that every type of sugar will display different characteristics. [Corn sugar and cane sugar are usually the cheapest] and the most available, though, there’s nothing to stop you from experimenting with other sugar options if you have them available.

You’ll need to do tests and possibly adjust the acid level. Bear in mind that a proper acid level will give your wine character, and balance and render assistance for the fermentation process because it’s important that your remember that the level of acid changes in different fruits.

The best way you can test acidity is through the use of a titration kit, which will help you determine how the wine will actually taste. For example, if there is too much acid the end result will be bitter whereas, if it does not have a sufficient acid content, it’ll be flash. By utilizing what you’ve just read, you will know whether or not you should modify the acidity level of your wine. If you find that you require to make adjustments you can accomplish it using one of three different fruit acids: citric, tartaric and malic fruit acids.

Some ways to change the flavor of your wine when you bottle it include mixing it with other wines, incorporating spices, or oak chips, body enhances or flavor enhances. You may even fortify it with something such as simple grain alcohol. The most critical rule that should be followed while making final adjustments is to make certain that you adjust in small amounts, so basically, always play with small portions as opposed to the whole amount you’ve made.

Limited time only! Get unheard of deals on excellent Wine Making and Testing before supplies run out. Visit Wine Making and Testing today!

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***Used for centuries in the Amazon rain forest the acai berry has made its way to the public. The properties found in this wonderful fruit have been found to cure a number of illnesses and diseases. It is fairly simple to find for purchase and has a wonderful taste.

There are enough antioxidants found in this fruit to be beneficial for weight loss, cardiac care and anti aging wonders. When used as a supplement for weight loss it provides health conscious ways to decrease weight, burn fat and increase energy. When taking acai food absorption is regulated and will burn fat already absorbed in the body. This is the perfect supplement for maintaining a healthy immune system while losing weight.

Everyone is talking about detoxifying the body of damaging toxins. The acai is a healthful way to detoxify the colon. It will gently remove the bacteria and toxins that are harmful while replacing much needed nutrients at the same time.

This new found beneficial fruit also is wonderful in blocking the cancer causing carcinogenesis. Not only is it beneficial for preventing certain cancers it will improve the cardiac health. When blood circulates correctly the blood vessels will relax and avoid clotting which is extremely beneficial to the health of your heart.

If you are searching for the perfect healthy way to get younger, healthier looking skin, the acai is the perfect solution. It will fight wrinkle causing toxins through blood circulation. Exercise is needed for healthy skin and the acai will give you the needed energy to complete daily exercise.

High cholesterol is dangerous to the health but can be lowered to a normal range with this amazing fruit. It will lower cholesterol to a healthy point as well as lower the blood sugar. It is best to lower both of these on a gradual basis for maximum gain, this berry will allow you to lower and maintain both levels on a healthy basis.

Depression will leave you feeling fatigued, run down and with a severe lack of energy. The benefits from the acai will give you the energy needed to regain mental alertness and awareness.

There are many documented facts pertaining to the extraordinary benefits achieved from the use of the acai berry. There are many forms available for ways to get these much needed benefits ranging from a liquid to capsule form. They are available in many grocery stores but to get the most pure form of the fruit it is best to purchase it from a health food store.
http://www.acaiberryjuice.org
Buy Acai Berry Products

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   Himalayan Gogi Juice is a neatly packaged, tasty and easy way to reap the benefits of the Gogi Berry. This berry which grows in the Himalayan Mountains has undeniable benefits and has been revered by the people of the surrounding areas for centuries. How is the perfect Himalayan Gogi Juice made? Gogi Juice is made by [...]...

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9. Healthy Wheat Germ Lemon Squares

   Author: Linda Wilson I am a diabetic so I have to watch what I eat. I also have other health problems that I have to be aware of. But I love sweets and desserts. And I don’t intend to live without them. Maybe you, too, have health problems or perhaps you just promised yourself or your [...]...

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***

TeaFix, the quintessential British-ness kit offers all the comfort one needs on a long journey. Designed by Iain Jones for travelers, TeaFix gives the feeling of British affluence, allowing the ritual of drinking from a teacup and saucer. Drawing emotion back to the ‘golden era’ of travel, where train journeys symbolized elegance and opulence.

Link

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When you want the absolute best cup of coffee that you can get, where do you normally go? Do you head down to your local coffee shop for fresh brewed coffee? Or, do you have the right equipment at home to brew the freshest cup? If you enjoy making coffee at your home, then you might want to consider getting a coffee grinder. A coffee grinder will give you the freshest coffee possible because you will be able to buy the beans whole and then grind them when you are ready to use them. If you have never used a coffee grinder, now is the perfect time to find out how one of these little tools in your kitchen can help give you the best possible cup of coffee each day

What does a grinder do? There are many different types of grinders available to you on the market. When you grind your coffee beans at home, it will give your coffee less exposure to the air, thus providing you with the freshest grounds possible. The other great thing about using a coffee grinder is that you can grind only the amount of beans that you will use. You can store the rest and keep it fresh for your next cup of coffee. When you use a grinder, you will place the beans into a receptacle, which will pass the beans through a blade or other tool to give your beans the right texture for brewing. There are three types of grinders that you can choose from and of these three types of grinders the prices can range from very inexpensive to quite pricey. If you have never used a grinder before, or you plan to use your grinder only occasionally, then there is no reason to spend hundreds of dollars on a grinder. Your best bet is to find one that is functional and inexpensive.

A look at the types of grinders: When you get ready to invest your money into a coffee grinder, you will be able to choose from a crusher, blade or a burr grinder. The blade grinder is probably the most popular and the cheapest. However, you should keep in mind that this type of grinder really only cut your beans into very small pieces. This can produce pieces of beans that are inconsistent in size. The size of your copy granules will be important to the flavor and consistency of your brewed cup of coffee. The best type of grinder is a crusher with the burr grinder following in second. The crusher actually crushes the beans in the uniform granules for easy and optimal brewing.

As you begin to look for a coffee grinder, you will want to keep a couple of things in mind. First of all, you will need to make sure that your grinder is made solidly. Good construction is the key to a long-lasting coffee grinder. Second of all, you will want to make sure that your coffee grinder is easy to clean. The parts should remove easily and you should be able to put it back together with ease. Last of all, you should think about the noise. A coffee grinder can be quite noisy, so look at several different models to determine which one fits your needs.

Leroy Calstard publishes especially for http://www.coffee-espresso-maker-tips.com , an online site on the topic of coffees . You can see his comments on cappuccino maker over at http://www.coffee-espresso-maker-tips.com .

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9. Home Coffee Bean Roasting – Acquire Advanced Grade Coffee at Home

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When I was growing up, frozen yogurt (or fro yo, as some people call it) was all the rage–my friends and I?used to visit the local?Penguins every weekend.

I can think of three frozen yogurt places within a five-mile radius (all conveniently located near where I live, by the way).

Just the other day, my husband and I caught?YogurtaGoGo’s?soft opening (no pun intended), and?we checked out Mochii Yogurt a couple of times back when they first opened. And Yogurtopia is so close to where I live it’s downright dangerous.

The reason frozen yogurt is making such a strong comeback is probably due in large part to the fact that most of these yogurts are?non-fat?and boast?real yogurt cultures.

The “friendly” cultures in yogurt, L. bulgaricus and S. thermophilus, are what give yogurt its special properties.? These cultures help digest the naturally occurring sugar (lactose) in milk.

The yogurt?is tangy, with a European-style taste and texture. It’s also delicious!

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1. DIY Frozen Fruit Pops

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2. Advice on Making Your Own Desserts

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***

As you are getting your morning caffeine fix, have you ever wondered how coffee cake came to be? After all, it often doesn’t have coffee in it. It tastes just fine without java. Somebody had to come up with it, didn’t they?

Like most foods, coffee cake is an item that evolved over hundreds of years and across continents. People had been preparing honey cakes since biblical times. Gradually the French came up with galettes, the forerunner of the ubiquitous Christmas fruitcake. Galettes also lead to the invention of sweet yeast rolls that eventually resulted in Danish coffee cakes, which really did contain coffee, by the way.

The custom of eating some sweet yeast bread while drinking one’s coffee probably began in the 17th century in Europe. Dutch, Scandinavian, French and German immigrants all brought a recipe for some sort of breakfast bread when they came to North America. All the recipes used flour, eggs, yeast, sugar, nuts, spices and dried fruit and probably were more bread- than cake-like. Over the years, people experimented with those recipes and began adding creamy fillings, cheese, yogurt and sugared fruit.

For some reason, the Dutch and Germans in New York, New Jersey and Delaware became particularly famous for their coffee cakes. Their recipes from the colonial times are very similar to those used today. Meanwhile Scandinavians had introduced their versions as well as the concept of the coffee break — for which we are all ever grateful. The British have their own version that includes toffee. Many Americans now enjoy a slice of coffee cake with a cup of coffee from their high-tech one cup coffee pot.

By 1879, coffee cakes were well-known in America and there were already countless recipes for crumb cakes, streusel cakes and streusel/crumb-cake combinations. Streusel cakes have that swirl of cinnamon/brown sugar throughout the center while crumb cakes have a topping of crumbly flour, sugar and butter and cinnamon. However, food purists know that most Americans have these terms confused. Streusel (pronounced STROI-zuhl in German) means “granules” and actually refers to the crumb topping, not the swirl. Whichever way you pronounce it, the effect is still the same — delicious.

Many of today’s coffee cakes are made with a Bundt pan (a ring with a hole in the center). The Bundt pan is actually a fairly recent innovation: It was created in 1950 by H. David Dalquist of Nordic Ware. Two of his customers, Jews, told him how they missed the heavier European cakes they had grown up with but needed a cake pan with a hole in it. The holes allowed heat to penetrate the heavier batter and did not leave unbaked dough at the center. The women showed Dalquist a ceramic kugelhopf pan and he made a similar version in all-purpose aluminum. However, while kugelhopf pans are spherical with folds like a turban, Dalquist introduced fluted folds into the fluted edges and patented the design.

Coffee cakes are a delicious way to start your day and a delicious accompaniment to any beverage. Next time you have a slice, think of the rich history you are sampling.

Concentrating on the topic of single serving coffee maker, Rob Carlton is publishing essentially for http://www.coffee-espresso-maker-tips.com . You can find his abstracts on one cup coffee pot and single serving coffee maker on his site.

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1. Coffee Cake is a Tasty Treat with a Rich History

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2. Peanut Butter Creme Fudge Torte Cake for a Sweet Treat

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6. Parkin (or Perkin or Tharf cake)

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***

Leave it to New York City to not only host one of the coolest foodie events ever, but also provide the backdrop for the ever-addictive “Top Chef” on Bravo.

But before we talk boob tube, let’s talk festival.

Thursday, October 9, through Sunday, October 12, The Food Network New York City Wine & Food Festival takes a bite out of the Big Apple.

The festival, presented by Food & Wine magazine, is the only festival in New York to bring together both legendary culinary icons from around the globe and America’s most beloved television chefs.?

Festival History
In 2002 the Food Network South Beach Wine & Food Festival made its debut in Miami. Seven years later it’s grown into one of the largest cultural events of the year featuring the best and brightest stars of the culinary world. This year the festival pays homage to one of the greatest restaurant cities in the world–New York City.

The Food Network New York City Wine & Food Festival mirrors the charitable component of South Beach, benefiting the hunger relief programs Food Bank for New York City and Share Our Strength (100 percent of the net proceeds from the festival will go directly to these community based initiatives).

Taking place primarily in the Meatpacking District and select landmark settings such as the DUMBO section of Brooklyn, the festival will seamlessly integrate into the pace and lifestyle of the city. This year’s talents include Rachael Ray, Paula Deen, Giada De Laurentiis, Tyler Florence, Alton Brown, Masaharu Morimoto, Guy Fieri, Bobby Flay, Ferran Adria, Patrick & Gina Neely, Alain Ducasse, Gordon Ramsey and Nigella Lawson to name a few.

For more informatino about the festival, or to buy tickets, click here.

Then, set your DVRs for Wednesday, November 12 at 10 p.m. ET/PT, as Bravo Television kicks off season five of “Top Chef” with “Top Chef: New York”.

“Top Chef: New York” will also feature guest appearances by several culinary and mainstream stars including Martha Stewart, The Foo Fighters, Jean-Georges, Eric Ripert, Rocco DiSpirito, Wylie Dufresne, Jean-Christophe Novelli and Natasha Richardson.

The 17 “Top Chef: New York” contestants are:
?
- Alex, a 33-year-old executive chef from New York who currently resides in Los Angeles.

- Ariane, a 41-year-old chef and restaurant owner from Verona, NJ.

- Carla, a 44-year-old chef and catering business owner from Nashville who currently resides in Washington, D.C.

- Danny, a 26-year-old executive chef from New Hyde Park, NY.

- Fabio, a 30-year-old restaurant owner from Florence, Italy who currently resides in Moorpark, CA.

- Gene, a 33-year-old executive sushi chef and chef consultant from Whitmore Village, HI who currently resides in Las Vegas.

- Hosea, a 26-year-old executive chef and restaurant owner from Taos, NM who currently resides in Boulder, CO.

- Jamie, a 30-year-old executive chef from New York who currently resides in San Francisco.

- Jeff, a 30-year-old chef du cuisine from Niceville, FL who currently resides in Miami.

- Jill, a 28-year-old executive chef from Latrobe, PA who currently resides in Baltimore, MD.

- Lauren, a 24-year-old chef tournant from Cincinnati, OH who is currently stationed at Fort Stewart in Georgia.

- Leah, a 27-year-old sous chef from Scarsdale, NY who currently resides in New York.

- Melissa, a 28-year-old sous chef from Maryland who currently resides in Boulder, CO.

- Patrick, a 21-year-old culinary student from Quincy, MA who currently resides in Hyde Park, NY.

- Radhika, a 28-year-old executive chef from Chicago.

- Richard, a 27-year-old executive sous chef from Long Island who currently resides in San Diego.

- Stefan, a 35-year-old chef from Tampere, Finland who currently resides in Santa Monica, CA.

I can hardly wait!

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2. New Walt Disney World Restaurant Opened

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3. New York Chocolate Fashion Show

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4. Glenview Restaurants Provide Small Town Feel Near The Big City

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5. Restaurants and Their Famous Dishes

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What better way to combine two passions (environmentalism and chocolate) than through companies that make delicious chocolate treats that don’t impact the environment?

First up, Endangered Species, which donates 10 percent of net profits to wildlife habitat conservation projects. Their Supreme Dark Chocolate bar has 72 percent?cocoa content in 3 oz., and is gluten free and vegan, and made?with all-natural, shade-grown, ethically traded supreme dark chocolate. The label features chimpanzee artwork from Judi Rideout and is printed on recycled paper (see above photo). The chocolate is ethically or fair traded, guaranteeing the workers fair wages and humane working conditions. This product is also certified Kosher by Orthodox Union. On the inside of the label you can learn about the plight of the chimpanzee as well as additional information on Endangered Species Chocolate.

Green & Black’s, which was the first chocolate bar awarded with the British Fairtrade Mark in 1994,?is another company that makes eco-friendly chocolate treats. I’m a caramel freak, so I’m partial to their Caramel bar, which blends classic caramel and cocoa-rich milk chocolate and add a pinch or two of sea salt to cut through the sweetness. It’s deliciously decadent and available in 3.5oz bars.

I buy both brands at my local Co-Op.

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There’s something that feels a little decadent about sitting down at the end of the day with a glass of lush cabernet – its rich, dark cherry color and flavors laced with spice. Or maybe the crisp, citrus chill of a Sauvignon Blanc is what soothes your soul and compliments your meal. More and more of us are choosing wine to enhance the flavors of fine foods, or simply as an experience to be enjoyed with friends or while relaxing at the end of the day. With the surge in popularity of California wines, a growing number of vineyards are giving us even more reasons to enjoy the fruits of their labor by joining the movement to commit to environmental stewardship and responsible farming methods.

Paul Martin’s American Bistros© in Roseville and El Segundo are known for the farm-fresh foods that are artfully prepared every day, but their commitment to the mantra of “Eat organic. Believe in sustainable. Buy Local” carries over to their wines and spirits as well. “We stand behind the efforts of innovative local winemakers who embrace organic and sustainable farming practices and are producing exceptional wines.” Said Founding Partner, Brian Bennett. The Bistro’s extensive wine list by the glass or bottle features over 80 carefully selected wines, most of which are locally produced by California wineries. It also offers 50 wines by the glass, allowing guests to experience a variety of outstanding wines from local winemakers.

When perusing the “Enticing Reds” section of the Paul Martin’s wine list, consider the 2005 Petite Syrah from Quixote Winery in Napa. This winery credits their organic farming practices and the “rich, living soil” on their 27-acre family vineyard with their continued harvests of luscious fruit. They describe the Petite Syrah as “loaded with that fruit-salad mix of blueberries and dark berries mingling with black pepper and spice.”

If a robust yet refined Cabernet is more your style, consider the 2006 Cabernet Sauvignon from Kelly Fleming Wines. The Calistoga vineyard’s winemaker, Celia Welch, was named 2008 Winemaker of the Year by Food and Wine Magazine, and produces some of the most sought after wines in California. Proprietor Kelly Fleming’s extensive research has resulted in planting only a small percentage of the 300 acre property with organically grown vines, so that the environmental balance of the surrounding land is retained. She has also introduced honey-bee hives to pollinate vineyard cover crops and promote native plant reseeding to further enhance the rich sustainability of the property.

Surely you can feel virtuous about drinking an organic wine, but is that where the pleasure ends? The dedicated expertise of the Fleming Wine team has produced a Cabernet described by the winemaker as “showing dark cherry and spiced plum aromas most intensely, with undercurrents of cedar, bay, oak leaf…the aromas of the steep forested mountains which surround the vineyard. On the palate, the wine is rich, soft, and lush, yet retains fresh fruit acidity and a sense of balance.”

Fleming’s 2008 Oakville Sauvignon Blanc is dry, with “bright, crisp acidity and yet a silky texture which demonstrates that light bodied wines can also display softness and elegance.” Clearly this new generation of winemakers has found a way to utilize the best of responsible farming practices without sacrificing even a hint of the wine lover’s experience.
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***Cholesterol is a quite recognizable health-related term virtually to everyone, particularly the middle age group. It is a wide-spread thing the term will in no way become a component of teen-age lingo.

The key good reason is, the majority of the feared disorders accompanying “high cholesterol” levels are tied in with high blood pressure, heart failure, all forms of diabetes and many other long term and received problems, which does not but could also happen to younger generation as juvenile complications. To make it crystal clear, whenever the majority is conversing on the subject of bringing down cholesterol, it is all about curing the farther progress of bad cholesterol.

There are two different types of cholesterol gathering or found in the human body. Bad cholesterol or low-density lipoprotein is unhealthy because it might cause atheroma. Atheroma is considered to be the plaque of the arteries, generally alluded to as fat streaks. When not watched carefully, deposition of 'macrophage white blood cells' may materialise to a youngster possibly before the age of 10.

The early symptoms could quite possibly start out as early as 5 years old, while the child grows up and the condition is accumulating quietly in the blood vessels. Most of the time, the specific indications are basically given prognosis immediately after the beginning of heart attack or stroke, which often is in any case too late for the patient. The strike of silent killers may perhaps not lead to death yet probabilities are it can result to lifetime disability.

It is debilitating to contemplate how high levels of bad cholesterol can bring about serious consequences to the body. When a large number of people may appear healthy all the time, cholesterols can exclusively be checked through lab testing. Oftentimes it shocks persons to find out exactly how high their own cholesterol build-up has leaped for the past years.

There is no secret behind the building up of bad cholesterol other than high intake of saturated fats in the diet. In the development of labeling or guides in ready-made ingredients just like canned products and many other packed products in the groceries, it is easy to see the actual amount of cholesterol a meal contains. This is just a minor matter on the best way to understand the essence of being cholesterol sensitive.

The serious option to lower down cholesterol levels in the body is to understand how it metabolizes in the body. Cholesterol doe not in fact come from eating habits alone. It is a large procedure inside where food intake is just simply one of the contributing factor. Good cholesterol helps in the body's biochemical functioning such as generating bile, regulating of nutritional vitamins that are fat disolveable such as A, K, D, and E.

It additionally has consequence on the functionality of the body hormone. After cholesterol has been used in the body, it excretes as excess lipids in the liver and gall bladder as crystal debris. Mainly because cholesterol is not water soluble, it circulates over and over and gets transformed to bad cholesterol (low density lipoproteins). For normal individuals with good metabolism, bad cholesterol is marginal and shows up in as substantial quantities. The dangerous ones are those that come in a lot of quantity of smaller sizes trapped in the veins as accumulated clogs.

Whenever it comes to cutting down high cholesterol, fundamentally there is practically nothing to ponder about genetic weaknesses, the key element is watching about food intake. Cholesterol is highly present in animal meats and fats, mainly pork and beef. It is easy to watch junk foods with all the safeguards available today. But it will take self-discipline to live a lifetime with much less cholesterol consumption.-

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2. Discover How To Reduce Cholesterol Naturally

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How many times have you found yourself searching clueless for an eatery where you can catch a quick late brunch and get on with roaming about the city? Finding a decent place to eat when you are on a vacation can be a task unto itself.

Every place has its local joints which are only known to those who have been in the area long enough. Therefore, as a tourist you should not expect to know these details. However, if you want to experience these places nonetheless the best thing to do is to go online and search for the best local cuisine of the place and where to find it.

Websites nowadays have everything that one looks for. If you are in Mexico and want to eat authentic Mexican cuisine that is enjoyed by the locals on a daily basis, go to an Internet caf-

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Espresso coffee cups are only sort of coffee cups. They’re like a shot glass version of a coffee cup, which does make sense as they are not supposed to be used with coffee, but rather with espresso. Yes, they certainly look like little bitty coffee cups, but it’d be rather frustrating trying to get a caffeine buzz from a cup that was so tiny. After all, the purpose of coffee for most people is to get energized quickly, without sleeping.

Differences Between Espresso Coffee Cups And Other Coffee Cups

Normal coffee cups are obviously much larger than your average espresso coffee cups. Espresso coffee cups don’t have any particular standard size, though. Many times, the only way to tell the difference between what a company calls their espresso coffee cups and their latte or cappuccino cups is by looking at labeling. Every one of these various little cups have matching saucers.

Why Are Espresso Coffee Cups So Small?

The reason that espresso coffee cups are so very small in comparison to normal coffee cups is because the espresso that they are intended to hold is a lot stronger than normal coffee. As a matter of fact, espresso generally has about three times as much caffeine as normal coffee. Since how much caffeine is in any cup of coffee is highly dependent on the bean and the manner of grinding, this is just an estimate. If you try various brands and coffee blends, including espresso, you’re sure to get different results from each one.

What People Put In Espresso Cups

Espresso is a type of coffee, but the difference isn’t in the bean so much as the preparation. The biggest difference between regular coffee and espresso is density. To make espresso, a machine forces highly pressurized water through very fine coffee grounds, creating a denser, stronger coffee than normal. The result is almost like a coffee syrup and, when you experience it, it becomes very obvious why one would not want to drink a standard coffee cup of the stuff at once.

One Cup Coffee Makers For Espresso

Generally speaking, one cup coffee makers are not very good at making real espresso. The water pressure required is generally beyond the capability of a one cup coffee maker. Espresso coffee pods will generally fit a 1 cup coffee maker, but the results are not generally favorable. There are some K-Cups coffee options that are called espresso, but they are typically just stronger coffee blends. Sure, you’ll get a stronger cup of coffee out of both of these options, but you can leave your espresso coffee cups behind since it won’t be all that different. Ironically enough, ESE coffee pods work much better in espresso machines fitted with adapters than in 1 cup coffee makers.

For more information about coffee cups, check out Great Coffee Cups.

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1. What Are Espresso Coffee Cups?

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3. Espresso is a form of Coffee

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5. Espresso Making.

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10. Coffee Machines Gives Various Tastes

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That’s right…there’s a genius in Northern California who decided to take up vegan baking–and the result is People’s Donuts,

They work out of?a wholesale facility in West Oakland, Calif., and have plans in the works to open a “donut shop” somewhere nearby soon.

The company started selling Vegan Donuts in late March/early April 2007 out of their facility, and they?started delivering to Fellini Coffeebar in Berkeley, Cole Coffee in Oakland, Philz Coffee on 24th St. in San Francisco, and Ritual Roasters on Valencia soon after.

They are always available at: Eclair Bakery, 2565 Telegraph Ave. in?Berkeley, and delivered daily to: Cole Coffee, Oakland; Rainbow Grocery, San Francisco; Rudy’s Cant Fail Cafe, Emeryville; Fellini Coffeebar, Berkeley; Ritual Roasters, San Francisco; Philz Coffee, 24th St. & 4th/Brannan, San Francisco; Coffee to the People, Haight and Masonic, San Francisco; Rockin’ Java, Haight St. next to Amoeba; Herbivore Restaurants (Berkeley?and San Francisco); The Breakroom (downtown Oakland). They are sometimes found at: Pizza Plaza, Oakland; and 924 Gilman St. All ages club, sold in the store there.

Ingredients:
Organic wheat flour, organic palm oil, organic soy flour, organic sugar, organic canola oil, vanilla, baking powder, baking soda, kosher salt.

Allergens:
All donuts contain wheat, soy
Chocolate Nut donuts contains:
Peanut, Almond, Walnut
Chico-Stick contains:
Peanut, coconut

?

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1. Locally California Produced Wines are featured at Paul Martin’s American Bistro? Restaurants

   New Technologies There’s something that feels a little decadent about sitting down at the end of the day with a glass of lush cabernet – its rich, dark cherry color and flavors laced with spice. Or maybe the crisp, citrus chill of a Sauvignon Blanc is what soothes your soul and compliments your meal. More [...]...

2. Organic Coffee You Say? It’s The Nectar of Life!

   I will give you a quick rundown of what organic really means, and why I believe people should strictly drink organic coffee. 1) Synthetic fertilizers cannot be used to raise r certified organic foods. 2) No genetically engineered plants or critters are allowed to be used in certified organic items. 3) To be labeled 100% organic the product may...

3. World Go Vegan Days Are Here!

   *** If you’ve ever contemplated going vegan, now’s the time during World Go Vegan Days, which started October 25 and?run through October 31. Created by In Defense of Animals (IDA), World Go Vegan Days is an annual event to educate people about the vegan lifestyle. During World Go Vegan Days,?IDA encourages people to become conscious of what [...]...

4. Coffee Cake is a Tasty Treat with a Rich History

   *** As you are getting your morning caffeine fix, have you ever wondered how coffee cake came to be? After all, it often doesn’t have coffee in it. It tastes just fine without java. Somebody had to come up with it, didn’t they? Like most foods, coffee cake is an item that evolved over hundreds of years [...]...

5. Coffee Cake is a Tasty Treat with a Rich History

   *** As you are getting your morning caffeine fix, have you ever wondered how coffee cake came to be? After all, it often doesn’t have coffee in it. It tastes just fine without java. Somebody had to come up with it, didn’t they? Like most foods, coffee cake is an item that evolved over hundreds of years [...]...

6. Matcha Green Tea: A Treat For Your Tongue

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7. Benihana Announces Mothers Day Treat

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8. Edible Fruit Arrangements – A Great Way to Treat Your Guests

   Edible fruit arrangements have been around for quite some time now, and chefs of many restaurants have used this technique to treat their guests. However, if you are looking to treat your guests in a novel and attractive way also, an edible fruit arrangement for your dining table would be a great choice. It has generally [...]...

9. Peanut Butter Creme Fudge Torte Cake for a Sweet Treat

   Author: Linda Wilson The following recipe is sure to impress your family and/or friends. Peanut butter and chocolate combine to make this Peanut Butter Cream Fudge Torte Cake a delicious as well as impressive looking cake. You’ll get rave reviews from your family and friends. PEANUT BUTTER CREAM FUDGE TORTE CAKE Cake: 1 white or [...]...

10. Searching for the Perfect Holiday Gift? Give a Treat That is Hot, Sweet and That Always Brings a Smile

    What could be more divine than nibbling on some chocolate- that savory, creamy delight that is liked all over the world? Drinking chocolate without a doubt! Most people, in nearly every corner of the world take pleasure in curling up with a pleasant, warm cup of hot chocolate and we all know when it comes [...]...

***

from www.worldhum.com From banana leaves stuffed with sticky rice sold for a few baht on a Thai train to roasted chestnuts proffered in paper cones come winter in Zurich, street food—the cuisine of the people—is found in practically every country. Not all roadside culinary traditions are created equal, however. Forget all fears of Montezuma’s revenge and follow World Hum’s lead to eight of the world’s most delicious street food destinations.

Post from: OnEarthTravel – A wonderful directory of Travel Blog

all fears, baht, banana, budget travel, budget travel, cuisine, culinary traditions, Food, paper cones, revenge, roasted chestnuts, street food, train, Travel Info, zurich

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1. Icecream in a Bread Roll

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2. Korean Food!

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4. German Food Recipes!

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6. Chinese Food Menu in China

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***
Shetland bride’s bonn/bun or bridal cake was traditionally baked by the mother of the bride. It was broken over the bride’s head as she entered the marital home after the wedding ceremony and was intended to bless the marriage with prosperity and fertility. This breaking of cake was a wedding tradition observed in many parts of the country, and indeed is also a feature in the wedding traditions of other countries. In Shetland, the bride’s bonn/bun was also known historically as either infar-cake or dreaming-bread. F. Marian McNeill has a note regarding infar-cake or dreaming-bread:

‘A decorated form of shortbread is still [1929] the national bride’s-cake of rural Scotland, and was formerly used as infar-cake. The breaking of infar-cake over the head of the bride, on the threshold of her new home, is a very ancient custom, having its origin in the Roman rite of confarratio, in which the eating of a consecrated cake by the contracting parties constituted marriage. (Scots law, unlike English, is based on the old Roman Law.) Portions were distributed to the young men and maidens “to dream on”.’

At christening feasts a dreaming-bread may also be distributed to guests, for the same purpose of giving maids and young men a sneak preview of their future partner – dreaming-bread is also known as dumb-cake.

Mark Morton in ‘Cupboard Love’, explains the Roman roots of the cake-breaking act further:

‘Romans solemnized marriages through the rite of confarreatio, a word literally meaning to unite with grain-cake (the far in the middle of confarreatio is the Latin far, meaning grain, a word that also appears in farina and farrago). In contrast, the English infare literally means to go in, deriving as it does from the words in and from the Old English verb faran, meaning to go or to travel. Before it was specifically applied to cake, infare could also refer to a feast provided for guests when someone, newly married or not, took possession of a new home.’

Although Shetland Bride’s Bonn is generally classified as a shortbread, when cooked on a girdle (griddle), as it would have been historically, it is closer in form to a bannock or scone. When oven-baked the bonn would be crisper and more biscuit-like.

My recipe comes from ‘A Cook’s Tour of Britain’, by the Woman’s Institute and Michael Smith (pub. 1984), and I have gone with the girdle cooking option.

110g/4 oz. plain flour
50g/2 oz. butter
25g/1 oz. caster sugar
1/2 teaspoon of caraway seeds
a little milk

1. Rub the butter into the flour.
2. Add the sugar and caraway seeds.
3. Mix to a stiff consistency with milk (get your hands in the bowl to achieve this, and add only a little milk at a time – start with a generous splash).
4. Roll out into a round shape. Now at this point the book suggests that you roll a round 5cm/2 inches thick, but this is way too thick for this small quantity of dough, plus it would never cook in the time given. My dough was about 2cm thick. Cut the round shape into triangles.
5. Bake on a fairly hot girdle for 3 minutes on each side, or in an oven at 180C/350F/Gas 4 for 20 minutes.

I gave the caraway seeds to my junior helper to sniff, but he promptly stuffed a few in his mouth and demanded more. That’s my boy! He was less enthusiastic about the finished cake, but then he had just finished a rather large lunch. I must teach him the benefits of pacing your food consumption, and that chocolate buttons don’t always have to be downed in one hand/mouthful. I found the cake pleasant enough, but as a cross between a pastry and a scone it is best eaten fresh. I forgot to sleep with a morsel under my pillow, but I would only have had to disappoint Johnny Depp by explaining I am already married.

For more information on the Shetland Islands and local food and drink – click on The Shetland Food Directory
Visit Shetland – information on the islands, or take a look at this site if you want to be completely seduced and find yourself moving north (west/east/possibly not south).

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6. Parkin (or Perkin or Tharf cake)

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***For chocolate lovers with a taste for fairtrade 2009 has certainly been an exciting year. The food industry is awash with rumours that confectionary giant Nestle are in talks with The Fairtrade Foundation in order to make the Kit Kat certified fairtrade.



The talks come hot on the heels of news earlier this year that Cadbury’s Dairy Milk had earned fairtrade certification – a breakthrough for the company which coincided with the upgrade of Cadbury’s hot chocolate to fairtrade too. The new certification also marked the first anniversary of the Cadbury Cocoa Partnership (CCP), which sees a 10 year plan worth £45 million to improve the livelihood of cocoa manufacturers in Ghana, India, Indonesia and the Caribbean.



The prospect of Britain’s best-selling chocolate bar going fairtrade is an intriguing one, and sees Nestle, a company which has been surrounded by criticism of dubious ethical practices in the past, making what some critics may like to call ‘a leap onto the fairtrade bandwagon’.



So is the move merely a late attempt for a food giant to re-align itself with the ethical fairtrade brands such as Divine and the Organic Seed & Bean Company? Or is it more than just a marketing campaign?



From Nestle’s point of view the move may be overdue, but it also appears to be part of a bigger company change to bring its practices in line with other 21st Century businesses eager to give their suppliers a fairer deal. The decision to make the Kit Kat (their flagship product which saw sales increase by 20 percent earlier in the year) fairtrade does appear to be of utmost significance – and if it goes through will see the Fairtrade logo reach a wider audience than it has ever done so before.



Additional reports also identified that the company is developing its own ‘sustainability initiatives’ similar to those of Cadbury and the CCP where $109 million is earmarked to be spent in the third world – a portion of which is going towards disease-resistant cocoa plants for producers (according to FoodBizDaily.com). The company has also announced that it aims to be using only sustainable palm oil by 2015.



However, with further focus on how Cadbury has faired since the rollout of its new ethical stance recently, it is no wonder that Nestle is being seen to follow their footsteps – and a fairtrade Kit Kat may be seen to up the ethical ante once more within the industry. There is also the complex matter of whether Cadbury and Hershey’s manage to strike up a deal. If they do so, Reuters sources speculate that Cadbury’s increasing dominance in the market may be something of a threat to Nestle – one that might result in the company wrestling back the U.S. distribution rights of Kit Kat, which has been in the hands of Hershey’s since the 70s.



With this in mind, the fairtrade Kit Kat will no doubt be a huge step in the right direction for Nestle as they strive to keep up with other ethically minded chocolate manufacturers. As for the industry as a whole, the most important change is likely to be felt by cocoa manufacturers. Cadbury’s moves to make five Dairy Milk markets (Britain, Ireland, Canada, New Zealand and Australia) fairtrade is set to quadruple the cocoa demand for Ghana in 2010. The move for Nestle could make the intended beneficiaries of Fair Trade, the indigenous cocoa producers, the real winners.-

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1. Email Marketing in Business

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Chocolat (2000), is about a single mother, Vianne (played by Juliette Binoche),?and her six-year-old daughter, who?move to rural France and open a chocolate shop?across the street from the local church. Soon, the townspeople are imbibing and enjoying the treats. When a group of river drifters visit the town, Vianne teaches the closed-minded townspeople something about acceptance, and?in the process falls in love with Roux (played by Johnny Depp).

Chocolat was?directed by Lasse Hallstrom, who captured the magical pairing of Binoche and Depp, actors who shared a palpable chemistry that was enhanced by the delectable delights in the film.?

The film Chocolat, which?was adapted by Robert Nelson Jacobs from Joanne Harris’s popular novel, also stars Dame Judi Dench, Carrie-Anne Moss and Lena Olin.

Chocolat?a visual delight and?offers delicious entertainment–calorie free!?

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Shortbread is a biscuit ‘shortened’ by the prodigious use of glorious butter. The texture of the biscuit is crisp and snappable- hence ‘short’. The term ‘bread’ has been used interchangeably with ‘cake’ for many centuries (cakes, as we now know them, derive from sweetened, yeast-risen breads), and shortbread is the descendent of the short cakes baked from the the 16th century. One story has it that Scottish bakers used the name shortbread to argue the case against paying the government’s tax on biscuits (shades of Jaffa cakes v the VAT man/woman. VAT is currently not paid on cakes and biscuits, as they are deemed a necessity by UK law – the law is not always an ass it seems! – chocolate-covered biscuits, on the other hand, are considered luxuries and therefore are taxable). Short cakes were made from the same ingredients as we would use for a sweet shortcrust pastry (short, again refers to the texture), with the addition of a little yeast. The yeast in these early cakes could result in an uneven rise, remedied by the baker ‘docking’ or pricking the surface of the cake. Some modern biscuits have kept these pricked holes as decoration. Short cakes were eaten across Britain, and many local biscuits (i.e. Shrewsbury cakes, or Goosnargh cakes) are variations on the basic recipe. Shortbread, however, has a definite association with Scotland, and the best of its type has long been an export to the rest of the country, and to the rest of the world.

It is the quality of the ingredients that make shortbread so decidedly delicious, and a lightness of touch in the making. Classic shortbread is made from only flour, butter and sugar, so that gives three opportunities for buying the best, or three chances to produce a disappointing biscuit. F. Marian McNeill writes in ‘The Scots Kitchen’ that,

‘Only the best ingredients should be used. The flour should be dried and sieved. The butter, which is the only moistening and shortening agent, should be squeezed free of all water. The sugar should be fine castor. Two other things are essential for success – the careful blending of the ingredients and careful firing.

The butter and the sugar should first be blended. Put eight ounces of butter and four ounces of castor sugar on a board, and work with the hand until thoroughly incorporated. Mix eight ounces of flour with four ounces of rice flour, and work gradually into the butter and sugar, until the dough is of the consistency of short crust. Be careful that it does not become oily (a danger in hot weather) nor toughened by over-mixing. The less kneading, the more short and crisp the shortbread. Do not roll it out, as rolling has a tendency to toughen it, but press with the hand into two round cakes, either in oiled and floured shortbread moulds or on a sheet of baking-paper. The most satisfactory thickness is three-quarters of an inch for a cake eight inches in diameter, or in such proportion. If you make a large thick cake it is advisable to protect the edges with a paper band or hoop, and to have several layers of papers underneath and perhaps one on top. Pinch the edges neatly all round with the finger and thumb, and prick all over with a fork. Decorate with “sweetie” almonds (for small cakes, caraway comfits may be used) and strips of citron or orange peel. Put into a fairly hot oven, reduce the heat presently, and allow the shortbread to crisp off to a light golden brown.’

Jane Grigson suggests having in the kitchen a jar of plain flour mixed with rice flour or cornflour with a 3:1 proportion so that you have this to hand for biscuit making and for light sponge cakes. She helpfully notes that the proportion of ingredients for shortbread are 3:2:1 – flour:butter:sugar.

Advice also comes from ’The Baker’s Repository of Recipes – With Special Reference to Scottish Specialities’, published post-WWII by The British Baker to help reinvigorate the baking trade by providing a comprehensive collection of national recipes:

‘Flour, butter, sugar, and sometimes eggs, was the order of the day at one time, but in shortbread making the type of ingredient used is the chief essential.

Finally, the baking must be correct. An oven of moderate temperature is used, but the exact temperatures have to be noted from experience. The thickness and type of shortbread being baking govern the baking temperature.’

There are variations on the classic recipe – Ayrshire shortbread also includes cream and eggs, Pitcaithly bannock has chopped sweet almonds and citron peel mixed in with the flour and is decorated with peel. Petticoat tails are a thin form of shortbread baked in a distinctive circular shape with a smaller circle cut from the centre, and then the remainder divided up. Shetland Bride’s Bonn/Bun is flavoured with caraway seeds and baked upon a girdle. I am keen to try out this girdle-cooked shortbread, but I feel that I should give the ‘original’ recipe a go first.

My ingredient quantities came from ‘A Cook’s Tour of Britain’, by the WI and Michael Smith (just a little more butter than Jane Grigson’s ratios), and the method I employed was from Marcus Wareing’s ‘How to Cook the Perfect…’

110g slightly salted butter (or unsalted butter with a pinch a salt) – use direct from fridge
50g caster sugar
150g plain flour
50g rice flour/ground rice

1. Sift the flour into a bowl (along with the salt if you are using unsalted butter), and stir in the ground rice and sugar.
2. Put the bowl of dry ingredients on the scales and return the dial/reading to zero and (here is the clever bit) grate in 110g butter from a chilled block .
3. Work the grated butter quickly into the flour by rubbing first with the fingertips, and then between the palms of the hands. Once the mixture resembles breadcrumbs, stop.
4. Press the mix into a 20cm by 20cm square baking tin and level the surface. Chill in the fridge for about an hour.
5. Heat oven to 160C/320F/Gas 3, and then bake shortbread until light golden (about 40 minutes, but keep an eye on it).
6. Remove from oven and prick all over with a fork, then mark out into pieces (squares or fingers) cutting through to the bottom of the tin. Dust liberally with caster sugar, and then leave to cool in tin.

I thought the idea of grating in chilled butter was a good one, and one that I have since also used for pastry making. It means that the butter needs very little work to properly introduce it to the flour. Putting a bowl-load of buttery flour ‘crumbs’ into the baking tin required faith that the end result would be a biscuit and not crumble topping, but, what do you know, my shortbread was appropriately ‘short’ and the texture was good. The shortbread was very butter-rich, and the scent of butter was also strong (but that might be down to the warmth of my kitchen). The biscuits were perhaps a little sweet for my taste, but that could simply be due to a over-exuberant sugar sprinkle.

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Godcakes seem to be peculiar to Coventry, although similar pastries known as God’s Kitchels (or Kichels) have an association with the Suffolk area (according to Florence White). Both Godcakes and God’s Kitchels were handed out at the beginning of the year (or Easter), by godparents to godchildren. The idea was that when a godchild approached their godparent to request a blessing, they would come away with a double-whammy – a blessing and a cake. A fair deal for the godchild, I think. Many internet sources claim that Chaucer mentioned Godcakes, but from a speed through online transcriptions it appears that it is Godde’s Kichels that are referred to – see The Sompnour’s Tale (set in Holderness, Yorkshire).

From a glance at the photo at the head of this posting, many pastry fans will see that Godcakes bear more than a passing resemblance to jam puffs; and to be fair, aside from the filling they are identical. Jam puffs are known apparently known in the bakery trade as ‘Coventrys’, by reason of their descent from the Coventry Godcake. Godcakes are filled with mincemeat rather than fruit/jam.

Historically, Godcakes ranged in size and price, depending on the pocket and generosity of the godparent. The triangular shape, along with the three slashes in the top of the pastry, has led to speculation that the cakes were representative of the Trinity, but this is an assumption rather than a fact. Dorothy Hartley mentions this association with the Trinity, but says ‘the origin is obscure’.

Godcakes are very easy for the heavily pregnant and time-poor cook to assemble. They are also a good way of using up any leftover Christmas mincemeat. Some recipes call for an addition of rum to the mincemeat; and if you fancy slipping a measure in, then please do so. If you purchase a pack of puff-pastry, then this recipe couldn’t be simpler. Recipes and methods vary very little between sources – both Florence White and Dorothy Hartley carry recipes, but see also Town & Country Fare & Fable, and English Teatime Recipes.

Puff pastry
Mincemeat
Dash of rum (optional)
1 egg white and some caster sugar to finish

1. Preheat oven to 220C/425F/Gas mark 7.
2. Roll out the pastry on a lightly floured surface.
3. Methods divulge at this point, so you can either cut out squares (4 inches per side), and then cut the squares into triangles; or leave the squares uncut. It depends whether you want to make your Godcake using two triangles pressed together, or using a square folded diagonally. I tried both ways to see what worked/looked best.
4. Place a teaspoonful of mincemeat in the middle of your pastry shape. Don’t be too generous, otherwise the mincemeat will squidge out when you press the pastry together. I found that if the quantity looked a little mean in my eyes, then it was sufficient.
5. Moisten the edges of the pastry with a little water, and press either the second pastry triangle on top, or fold the other half of the square over to form a triangle. Press the edges of the triangle to form a seal/eject mincemeat all over the worktop.
6. Cut three slashes in the top of your Godcakes. Brush with egg white and sprinkle with sugar.
7. Bake for approx. 15 minutes, or until golden and well puffed up.
8. Cool on wire rack.

The two triangles method produced a very neat looking cake – should this matter to you.

The folded square method produced a cake that distorted a little in the baking, but I rather like the way that the puffed pastry has an emphatic fold – like a big pastry duvet…

Needless to say, regardless of method, both sets of cakes were consumed very quickly, without either consulting godparents or considering the needs of those requiring blessings. Bless us.

One last thought on Godcakes. For Christmas my brother gave me a fantastic book called ‘England in Particular’, that is filled to the rafters with interesting lore and history on all aspects of England. Godcakes, according to this book, have a second meaning. A god cake (or jam puff) is a Warwickshire name for the triangle of grass at a road junction – created as the road splits to go left and right. I thought that this was probably a lost expression, but when researching Godcakes on google, I was extremely heartened to come across a note in July 2004 Parish Council minutes for Balsall, Warwickshire (not far outside Coventry), that read:

15.8 The Footpaths and Highways Committee will consider the request to re-plant the Godcake in Oldwich Lane.

Please no-one write and tell me that this doesn’t refer to a large jam puff at a crossroads.

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