Passover is the Jewish holy day and festival that is celebrated for seven to eight days. It celebrates the exodus of the ancient Israelites that were freed from slavery in Egypt. It is traditional for Jewish families to gather together on the first night of Passover for a special meal called a Seder. Seder is the Hebrew word for order. The Passover Seder is a festive meal that is conducted in an organized way so that all the mitzvot (God's commandments) of Passover will be performed.
At the Seder table, a special book called the Passover Haggadah is read out loud. The Haggadah includes the story of the Israelites' Exodus from Egypt as well as Seder rituals and traditions. After the reading of the Haggadah, a festive kosher-for-Passover meal is eaten.
Every family enjoys a different menu for the Seder, however the common theme of incorporating traditional Passover recipes invoke the celebration with an abundance of flavors and aromas throughout the menu. To reflect the importance of this celebration your table should be set with the finest china and silverware.
There is a bounty of flavorful Passover recipes available. Ingredients are plentiful in the Smyrna-Vinings area particularly this time of year. Publix, Kroger and Costco have an assortment of kosher for Passover ingredients. The Wine Cellars offer a small variety of kosher for Passover sweet wines as well as a Pinot Grigio.
In the spirit of the holiday create your own family traditions from the kitchen to the table with a bit of inspiration of several menu suggestions.
Festival Relish Tray – Chopped egg and onion salad and dill pickles
Grilled Hallumi Cheese – Soft sheep milk cheese brushed with olive oil and grilled
Charoset – A blend of apples, nuts, wine, sugar and cinnamon
Gefilte Fish – Baked into a loaf with onions, carrots, celery and parsley bound together with egg and matzo meal
Roasted Salmon with Lemon Herb Matzo Crust – lemon, parsley, thyme, mustard, salt, pepper, olive oil and butter blended with ground matzo
Matzo Ball Soup – Chicken and Matzo Balls with carrots, zucchini, onion, parsnips and celery in a lightly salt and peppered broth
Sweet Beef Brisket – Marinated overnight with Kosher for Passover Coke, red wine, honey and ketchup then roasted in the oven
Roasted Potatoes – Coated with olive oil, onion, garlic, salt, pepper, basil and thyme
Golden Cauliflower – Baked with olive oil, salt, sugar, onion powder, garlic powder, paprika and turmeric
Dried Fruit Kugel – Sweet noodle pudding with egg noodles, cottage cheese, sour cream, brown sugar, eggs, water, vanilla and chopped dates baked until golden brown
Chocolate Truffles – Semi-sweet chocolate blended with non-dairy whipping cream, cocoa powder and confection sugar coated with finely chopped pistachios, almonds or hazelnuts
Four glasses of wine are poured during the Seder to symbolize the four main stages of Exodus. These stages were: Freedom, Deliverance, Redemption and Release. During the Seder one drinks a cup of wine at the conclusion of Kiddush, after telling the story of the Exodus from Egypt, before eating the Matzah of Motzi Matzah, at the conclusion of the Grace After Meals and after reciting the Hallel.
There is also a Fifth Cup of wine – known as the Cup of Elijah. This is traditionally a very large cup that is poured and left at the center of the table. The fifth cup represents God’s promise to give the Land of Israel to the Jewish people.
Embrace the tradition; relish the history behind the food and its significance to Passover.
Peace Love Food.
YBC
Saturday, April 16, 2011
Monday, February 14, 2011
Long Weekend Getaway – Dominican Style
In need of a much needed dose of the sunshine and renewed inspiration for innovative food creations, I kidnapped SRJ for a long weekend in the Republica Dominica.
We are at times creatures of habit and travel to the comfort zone, but in my search for a deal to the DR at this time of the year was found in La Romana. Easy to get to with the fewest of Delta Skymiles required, I did a bit of exploration and found a fabulous bargain on www.Cheapcaribbean.com
at the Wyndham Dominicus Palace. The downside of things was the 2+ hours of travel from Santo Domingo for 72 kilometers. The upside was everything we happened upon once we arrived. Rest, relaxation, a bit of solitude, very little access to the outside world and a bounty of fabulous food.
No bones about it, if you are not adventurous when it comes to food you may be a bit dismayed. Don’t come to the Dominican Republic with expectations of American food that is all too familiar. Their pizza is delightful but light on the sauce, heavy on the cheese. Their meat although flavorful tends to be tough. Their eggs are delicious but a different color. Their cheeses are abundant but soft. They tend to use a bit too much liquid smoke on their meats (the use of ANY liquid smoke it too much) BUT their pastries are fabulous, their breads are to die for, their fresh seafood is amazing and their cocktails are amazing. SJR asked me at breakfast “why do you think their food color is so different than ours?” My only guess and response was that our food is loaded with preservatives, who knows what the farmers feed the chickens and what we are eating this weekend is fresh off the farm, out of the sea and artfully created from scratch.
From sunrise to beyond sunset we have enjoyed a vast amount of culinary treats that one would never find in the United States. Breakfast with everything from organic eggs, salumi’s, cheeses, fresh fruit, broiled potatoes, grilled meats and sausages to every delicious pastry imaginable under the sun.
Every fresh juice one could ever dream of, a selection of teas, café or espresso.
Ready to get your groove on at the beginning of the day? One can even get a cerveza or fully loaded cocktail!
If you’re inclined to lunch, there is an overwhelming amount of epicurean delights to be found with pasta any which way; an extensive salad bar complete with a variety of greens, vegetables, prepared salads, fruits and light yet flavorful dressings; grilled pork, chicken and fish. Sweet tooth got you in the middle of the day? Treat yourself to any one of the delicious offerings from pineapple cake, caramel pudding or SJR’s favorite – chocolate ice cream!
Dinner service is a bit more structed unless you prefer the buffet – which in itself is plentiful. A vast array of beef, chicken, pork, seafood, rice, potatoes, soups, fresh baked breads and a smorgasbord of desserts.
A la carte dinner at La Roca began with a fresh vegetable salad followed by a delicious seafood risotto and grilled beef, onion and pepper kabobs. SJR enjoyed spaghetti Bolognese and the flavorful mixed grill of pork, beef, chicken and sausage served with grilled potatoes and chimichurri. Justifying my over indulgence of desserts for work discovery, I sampled the chocolate mousse cake, thick rich chocolate rolled in puff pastry, citrus cake, sugar and crème four layered Napoleon, Viennese crème filled puffs and a light strawberry filled layer cake.
A pre-Valentine’s Day dinner under the stars on the dock at Viva Grill was absolutely fabulous and provided the perfect ending to our weekend getaway.
The creatively presented Caprese salad with fresh mozzarella stuffed into a plump tomato drizzled with basil oil was the perfect beginning to our meal.
I enjoyed a flavorful fresh Mahi and Grouper roulade served with chunky smashed potatoes with a sherry brown butter sauce. SJR’s dinner of grilled roast beef served with a beautiful salad with tomatoes and julienne strips of fresh Parmesan. We both agreed that the meal and service at Viva Grill was by far the best on the resort.
The abundance of beverage options makes things interesting allowing you to keep it light, stick to the everyday norm of ice cold El Presidente cerveza, fresh and fruity rum cocktails and the famous Mamjuana of the Dominican Republic.
Regardless of your mission or expectations, your are certain to find your self happy, fulfilled and most likely a little bit sunburned.
Peace Love Food
YBC
We are at times creatures of habit and travel to the comfort zone, but in my search for a deal to the DR at this time of the year was found in La Romana. Easy to get to with the fewest of Delta Skymiles required, I did a bit of exploration and found a fabulous bargain on www.Cheapcaribbean.com
at the Wyndham Dominicus Palace. The downside of things was the 2+ hours of travel from Santo Domingo for 72 kilometers. The upside was everything we happened upon once we arrived. Rest, relaxation, a bit of solitude, very little access to the outside world and a bounty of fabulous food.
No bones about it, if you are not adventurous when it comes to food you may be a bit dismayed. Don’t come to the Dominican Republic with expectations of American food that is all too familiar. Their pizza is delightful but light on the sauce, heavy on the cheese. Their meat although flavorful tends to be tough. Their eggs are delicious but a different color. Their cheeses are abundant but soft. They tend to use a bit too much liquid smoke on their meats (the use of ANY liquid smoke it too much) BUT their pastries are fabulous, their breads are to die for, their fresh seafood is amazing and their cocktails are amazing. SJR asked me at breakfast “why do you think their food color is so different than ours?” My only guess and response was that our food is loaded with preservatives, who knows what the farmers feed the chickens and what we are eating this weekend is fresh off the farm, out of the sea and artfully created from scratch.
From sunrise to beyond sunset we have enjoyed a vast amount of culinary treats that one would never find in the United States. Breakfast with everything from organic eggs, salumi’s, cheeses, fresh fruit, broiled potatoes, grilled meats and sausages to every delicious pastry imaginable under the sun.
Every fresh juice one could ever dream of, a selection of teas, café or espresso.
Ready to get your groove on at the beginning of the day? One can even get a cerveza or fully loaded cocktail!
If you’re inclined to lunch, there is an overwhelming amount of epicurean delights to be found with pasta any which way; an extensive salad bar complete with a variety of greens, vegetables, prepared salads, fruits and light yet flavorful dressings; grilled pork, chicken and fish. Sweet tooth got you in the middle of the day? Treat yourself to any one of the delicious offerings from pineapple cake, caramel pudding or SJR’s favorite – chocolate ice cream!
Dinner service is a bit more structed unless you prefer the buffet – which in itself is plentiful. A vast array of beef, chicken, pork, seafood, rice, potatoes, soups, fresh baked breads and a smorgasbord of desserts.
A la carte dinner at La Roca began with a fresh vegetable salad followed by a delicious seafood risotto and grilled beef, onion and pepper kabobs. SJR enjoyed spaghetti Bolognese and the flavorful mixed grill of pork, beef, chicken and sausage served with grilled potatoes and chimichurri. Justifying my over indulgence of desserts for work discovery, I sampled the chocolate mousse cake, thick rich chocolate rolled in puff pastry, citrus cake, sugar and crème four layered Napoleon, Viennese crème filled puffs and a light strawberry filled layer cake.
A pre-Valentine’s Day dinner under the stars on the dock at Viva Grill was absolutely fabulous and provided the perfect ending to our weekend getaway.
The creatively presented Caprese salad with fresh mozzarella stuffed into a plump tomato drizzled with basil oil was the perfect beginning to our meal.
I enjoyed a flavorful fresh Mahi and Grouper roulade served with chunky smashed potatoes with a sherry brown butter sauce. SJR’s dinner of grilled roast beef served with a beautiful salad with tomatoes and julienne strips of fresh Parmesan. We both agreed that the meal and service at Viva Grill was by far the best on the resort.
The abundance of beverage options makes things interesting allowing you to keep it light, stick to the everyday norm of ice cold El Presidente cerveza, fresh and fruity rum cocktails and the famous Mamjuana of the Dominican Republic.
Regardless of your mission or expectations, your are certain to find your self happy, fulfilled and most likely a little bit sunburned.
Peace Love Food
YBC
Be Cupid in the Kitchen - Celebrate Valentines Day Cooking, Eating and Drinking
Ahhh Valentine’s Day – The Hallmark Holiday of Holidays! Traditionally it is the romantic holiday where lovers express their love for each other with flowers, confections and cards.
Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker, jewelers are pushing their baubles, choclatiers have created beautifully packaged confections, and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.
Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible; create a meal from the bottom of your heart.
Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Paper Affair for beautiful cards and stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Visit The Wine Cellars and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens, plenty of candles and a vase of simple yet festive fresh flowers to set the mood.
Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Lime Tree, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.
A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love; set the tone with a few quick simple and delicious suggestions:
Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – Full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream
Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.
Happy Valentines Day and remember Peace Love Food!
Saint Valentines Day is named after one or more Christian martyrs and was established by Pope Gelasius I in 500 AD. Here in the USA where we tend to turn every holiday into a money maker, jewelers are pushing their baubles, choclatiers have created beautifully packaged confections, and florists jack the price up for roses. Beyond the entire mixed bag of gifts one should take note that restaurants everywhere will be jam packed all weekend long for the second busiest day of dining out each year.
Avoid the all the hype as well as the excessive amount of money you will fork over and show your Valentine that you put a little creativity of your own into celebrating with Cupid as your inspiration this year. Cooking is love made visible; create a meal from the bottom of your heart.
Forget sending a text message or an EVITE and set the tone by giving your loved one an actual invitation to an afternoon or evening of romance. Visit Paper Affair for beautiful cards and stationary to handcraft a Valentine outlining the details of the when and the where. Create a menu filled with plenty of aphrodisiac and romantic food and beverages. Visit The Wine Cellars and select some delicious wines to compliment your menu. Scour through your music collection and put together a CD full of songs that conjure up fun memories that you have shared together. Set the table with colorful dishes and linens, plenty of candles and a vase of simple yet festive fresh flowers to set the mood.
Take some of the heat off yourself and invite your love to join you in the meal preparation. Pick out festive aprons for you both at Lime Tree, as nothing is more fun than heating things up in the kitchen together and sharing a few laughs along the way.
A combination of surprise and celebration are certain to pierce your Valentine’s heart with Cupid’s arrow. For a bit of inspiration on foods that trigger love; set the tone with a few quick simple and delicious suggestions:
Steam It – Beer Broth Clams with Spanish Chorizo, Garlic and Basil
Slice It – Charcuterie & Cheese with Honeycomb and Berries
Eat it Raw – Oysters on the Half Shell with Cucumber Mignonette sauce
Go Green – Arugula with Feta Cheese, Pistachios & Champagne Citrus Vinaigrette
Roast It – Orange Ginger glazed Carrots
Boil It – Bow Tie Pasta with a Truffle Nutmeg Alfredo sauce and Pine nuts
Grill It – Mustard Rubbed Beef Tenderloin with Marinated Asparagus
Bake It – Figs with Brown Sugar, Honey and Whiskey
Chill It – Sparkling Processeco before dinner, Sweet & Tangy Limoncello after dinner
Decant It – Full bodied Barbareso served with rich dark Chocolate Truffles
Whip It – Chocolate Pots du Crème with whipped Cream
Don’t take yourself too seriously, have some fun and create a bit of magic in the kitchen.
Follow your heart (and your stomach) and you are certain to always find yourself lucky in LOVE.
Happy Valentines Day and remember Peace Love Food!
Tuesday, February 1, 2011
Put A Bit of Soul in Your Food ~ Culinary creations for Black History Month
Born and raised in New York, Irish Catholic to boot, Soul Food was something that I did not discover until I moved South and became a Chef at Duke University. Cooking alongside a marvelous group of true Southerners that included grandmothers, fathers and sons and generations of cousins I learned first hand the true history of Soul Food.
Years later when I was the Executive Chef for the NBA Sacramento Kings, my kitchen team and I were often asked to prepare the comforts of home cooking for our great hoop stars. They were a bashful bunch but every now and again they would peek into the kitchen at the Arco Arena, flash a pearly white smile and state “Chef, cook us some food from home”. NBA players are often misunderstood when it comes to food. People think they eat plentiful and heartily. No doubt they eat mightily but healthy is the key to these athletes game winning performance. Soul Food itself is often misunderstood.
Soul Food encompasses recipes of the slavery era with a selection of foods traditionally found in the cuisine of African Americans and is an important part of the cuisines of the American south. Vegetables, breads, grains and livestock are the heart of true Soul Food.
As we approach the beginning of Black History month, honoring historical African Americans can be both educational and delicious. Living here in the heart of the south the availability of the key ingredients that are the basis of Soul Food affords us the opportunity to create quick simple and delicious recipes to share with friends and family.
Get inspired with a few Soul Food menu basics:
Boil a pot of Black Eyed Peas with sliced jalapenos, chopped sweet onions and bacon.
Fry up a batch of Okra Cornmeal Bacon and Vidalia Onion Fritters and you have magic in your kitchen.
Create delicious Collard Greens with country ham, bacon and chopped sweet onions.
Dried Red Beans cooked with Rice, celery, garlic, sweet green peppers, Andouille sausage and a dash of hot sauce provides just the right kick of Soul.
Buttermilk Fried Chicken with cayenne pepper; seasoning salt, flour and paprika creates the perfect soulful recipe.
Fried Catfish lightly coated with garlic powder, salt, pepper and cracker meal is so simple and delicious.
Brown Sugar Mustard Rubbed Pulled Pork served with sweet hot & tangy Chow Chow relish.
Skillet Buttermilk Cornbread served with Molasses is the true taste of the South.
For the perfect ending to your Soul Food celebration bake a Sweet Potato Pie with cinnamon and ginger.
If you would rather get a dose of true Soul Food cooked by someone else, hop on over to Oga’s Home Cooking in Smyrna where you can experience first hand food cooked with LOVE and a big helping of SOUL!
Put your apron on, fire up the stove and you are on your way to the perfect meal of down home Southern cooking!
Embrace the history, enjoy the food and always remember Peace Love Food.
Sunday, January 16, 2011
Wacky Weather & A Whole Lot of Good Cooking!
January started off with a BANG here in Atlanta. After a relaxing low key holiday season Mother Nature decided it was time to shake things up with blast of wacky winter weather and an unusual amount of that white fluffy stuff called SNOW! Top it off with a bunch of ice and the city came to a complete halt.
My first business trip of the year was canceled given that the airport along with pretty much everything else went into shut down mode. With little else to do Sir J and I made the best of the situation took a walk or should I say slide down the street to explore the local situation. We got a few chuckles at the sight of empty shelves in the market and crowd gathered at the Waffle House! With plenty of food on hand we kept ourselves busy cooking up a few quick, simple and delicious meals. Goals for the New Year include preparing and eating healthier less time consuming meals. Using the great Ultra-Metabolism Cookbook as our guide we cut out red meat, bread and sugar and added more fresh vegetables, fish and whole grains.
A few of our delights included: Grouper en Papillote with Red Onion, Carrots and Yellow Squash with a Garlic White Wine Lemon Butter; Shrimp, Calamari and Tilapia poached in Thai Coconut Curry Broth with Brown Rice; Honey & Mustard rubbed Pork loin and Mustard Green salad with Tahini Viniagrette. Sir J recreated his New Year's Day spicy Chorizo Lentil soup which hit the spot taking the chill off and warming our bellies.
A new week ahead, the sun is shining the remains of the ice and snow are melting and I finally get to go back to work!
Until our next adventures...Peace Love Food!
YBC
My first business trip of the year was canceled given that the airport along with pretty much everything else went into shut down mode. With little else to do Sir J and I made the best of the situation took a walk or should I say slide down the street to explore the local situation. We got a few chuckles at the sight of empty shelves in the market and crowd gathered at the Waffle House! With plenty of food on hand we kept ourselves busy cooking up a few quick, simple and delicious meals. Goals for the New Year include preparing and eating healthier less time consuming meals. Using the great Ultra-Metabolism Cookbook as our guide we cut out red meat, bread and sugar and added more fresh vegetables, fish and whole grains.
A few of our delights included: Grouper en Papillote with Red Onion, Carrots and Yellow Squash with a Garlic White Wine Lemon Butter; Shrimp, Calamari and Tilapia poached in Thai Coconut Curry Broth with Brown Rice; Honey & Mustard rubbed Pork loin and Mustard Green salad with Tahini Viniagrette. Sir J recreated his New Year's Day spicy Chorizo Lentil soup which hit the spot taking the chill off and warming our bellies.
A new week ahead, the sun is shining the remains of the ice and snow are melting and I finally get to go back to work!
Until our next adventures...Peace Love Food!
YBC
Wednesday, December 29, 2010
Getting Lucky In the Kitchen
The Peach has dropped the countdown is over. Let’s get the New Year off to a phenomenal start by gathering friends and family together for a delicious day of foods chock - full of good fortune.
After you have rocked all night with Rock & Roll Hall of Famer Tito Jackson ringing in the New Year on the Peach Drop main stage, nothing says New Year’s Day like Food Football and Fun! Whether you tune in for the Wisconsin Badgers versus the TCU Horned Frogs in the Rose Bowl or the Florida Gators taking on the Penn State Nittany Lions in the Outback Bowl, create the perfect kick-off to 2011 with food your fans will think came from heaven.
Gain riches, love and an abundance of good fortune throughout the year with quick simple and delicious foods guaranteed to be true crowd pleasing creations.
The game plan – let’s get lucky in the kitchen with foods proven to bring great fortune.
Long lived traditions include recipes created within the following categories: Greens, Pork, Fish, Legumes, Noodles and round Cakes. Top that off with a fortunateness fruity beverage and true luck is certain.
Cooked Greens – kale, cabbage, collard greens and chard are consumed for their resemblance of folded money. The more you eat the larger your fortune for next year.
Create delicious creamed collard greens with garlic, onions, whipping cream and butter.
Lentils – Packed with protein, fiber, vitamins and amino acids these legumes are thought to resemble coins also equaling good fortune. They plump up as they cook symbolizing growing wealth. Whip up a simple lentil side dish with bacon, chorizo, mashed garlic, onion and rice.
Noodles – Long noodles represent longevity. Eat them slowly so that you don’t break them and risk a shortened life. Prepare a pot of noodle soup with bok choy, red bell peppers, sesame seeds, peanuts and Ramen noodles.
Pork – As pigs root for food they keep their feet planted and push their snouts forward signifying progress, future wealth and prosperity. Grill a delicious beer brined chile rubbed pork tenderloin using Atlanta’s own Red Brick Brown Ale, brown sugar, honey, ancho chiles, salt and pepper.
Fish – Fish represent moving forward and symbolize abundance as they swim in schools.
Create a simple delicately flavored sesame crusted Ahi Tuna appetizer that will also bring you an abundance of raving reviews.
Round Cakes or Breads – The emphasis on these baked goods is placed on the round or ring shaped items. This signifies that the old year is complete. Bake a delicious chocolate raspberry Bundt cake or if your are not up for the challenge, pick up a variety of Dukin’ Donuts to satisfy everyone’s sweet tooth cravings.
Make a toast to New Year’s Day with a Pomegranate Prosecco Cocktail. Pomegranates are associated with abundance, fertility and marriage. Now that’s a great way to start the year off on the right foot!
Keep in mind that in addition to all the lucky foods, there are also a few to avoid. Lobsters should not be eaten as they move backwards and this could lead to setbacks. Chicken should also be kept off the menu as chickens scratch backwards, which could cause regret or one to dwell in the past.
One last New Years Day tradition to remember – Don’t clean your plate! Leaving a bit of food on your plate is believed to ensure a year of plenty ahead.
Happy New Year and remember Peace Love Food!
Wednesday, December 22, 2010
Made with Love
Made with Love - Holiday gifts from your kitchen
We have been hearing it since St. Patty’s Day “Only 283 shopping days left until Christmas”….and counting. As we head into the home stretch this season and the hustle and the bustle of holiday shopping has taken its toll on your wallet and your sanity, whip up a few easy and affordable homemade treats from your kitchen.
Herbal Vinegars & Butters are quick, simple and delicious. Take a visit to the Cobb International Farmers Market where you will find an endless variety of fresh herbs to use as your infusing agents. Select a variety of glass jars and bottles that you can personalize with colorful ribbons and handmade gift tags at Cost Plus World Market. Unleash your creativity by selecting flavor combinations that you know appeal to each individual recipient. Once you have completed your culinary creations, head on over to Great Harvest Bread Company and select one of their freshly baked breads to compliment the flavorful gifts from your kitchen.
As you take the time to remember the true spirit of the season, have fun with food and flavor in your kitchen, creating gifts for friends and family truly made with love.
Peace Love Food!
To Make the Vinegars – Use a good quality white, red or cider vinegar. Lightly bruise the herbs first to allow them to give off their flavors.
Place the herbs in clean jars or decorative bottles. Gently heat the vinegar, but don't boil it. Let it cool down, and pour the warm Vinegar over the herbs in the jars. Place the jars in a dark place, such as a cabinet or shelf away from bright windows. The vinegars can be used in 2 weeks and will last for up to 1 year.
A few herb combinations to try:
White Wine Vinegar goes well with Chive, Dill, Savory, Sage, Basil, Lavender Sprigs or Flowers, Fennel, Parsley, Rosemary, Tarragon, Thyme, Garlic
Red Wine Vinegar goes well with Basil, Garlic, Oregano, and Thyme.
Cider Vinegar is enhanced by Orange Peel Spirals, Raspberries, and Lavender Blossoms.
To Make the Butters – Soften 1 stick of butter. Put the softened butter in a bowl and using a wooden spoon or hand mixer, beat until soft and creamy. Add flavorings and seasonings and blend well. Place the flavored butter in jars with a tight lid.
Parsley Butter: Add 1 tablespoon lemon or lime juice, 2 tablespoons chopped parsley. Season with salt and pepper and serve over meat, fish, chicken or vegetables.
Herb Butter: Prepare as above but use tarragon, chives or cilantro to replace the parsley. Use to top meat, fish, chicken or vegetables or in soups and sauces.
Sweet Orange Butter: Add 1 tablespoon confectioner’s sugar, 1 tablespoon grated orange zest and juice. Use for muffins, pancakes and breakfast breads.
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