Food Ideas For Easter

Hot cross buns are a traditional Easter food.

Easter is the Christian celebration of Jesus' resurrection, but the holiday actually has roots that date back to Pagan times. Whether you are a Christian or not, Easter can be a time for gathering family and loved ones to spend quality time together. An important part of any celebration is good food. Easter also marks the end of lent, for those who observe it. So, Easter Sunday may be the first day in more than a month that you are able to eat whatever you like.

Hard-boiled Eggs

Hard-boiled eggs are traditionally served on Easter, especially for breakfast. Like chocolate Easter eggs, they symbolize new life and rebirth, but the eggs are not not packed with sugar. An interesting idea for an Easter celebration is to decorate the shells of these eggs with food coloring. The eggs will make bright, eye-catching additions to the table, that are edible too. Any children in the family will enjoy helping to decorate the eggs.

Nest Cakes

Nest cakes are a cute food item to serve at Easter. These cakes are no-bake, so they're quick and straight-forward to make. Follow the recipe for a regular chocolate corn flake or rice crispy cake. Put the mixture in individual cake cases, and make a dent in the middle, so the cake is shaped like a nest. Refrigerate the cakes until they're set, and then place miniature chocolate or candy eggs inside the dent of the nests.

Hot Cross Buns

Hot cross buns are a traditionally eaten at Easter. According to John Ayto in "An A-Z of Food & Drink," this tradition may have come about in Tudor times, when it was illegal to sell such buns other than on Good Friday, Christmas or at burials. They are current buns, baked with cinnamon and nutmeg, and feature a lighter-colored cross on their tops. Today, the cross is seen to represent the cross on which Jesus was crucified. However, people have eaten buns with crosses on them at Pagan Easter celebrations dating back to the ancient Greeks.

Simnel Cake

Simnel cake is baked at Easter, and is usually eaten in the afternoon. A simnel cake is a basic rich fruit cake that is frosted with a layer of marzipan and has 11 marzipan balls on top of it, around the edge. These 11 balls of marzipan represent Jesus' disciples. The number is 11, rather than 12 as Judas isn't included on the cake because he betrayed Jesus in the story of the Crucifixion.

Tags: cross buns, food Easter

Crock Pot Recipes For Pork Tenderloin

A crock pot really brings out the best in pork tenderloin, leaving it juicy and tender, and saving you time in the kitchen. There are a number of ways you can prepare pork tenderloin in a crock pot, depending on your mood and the ingredients you have on hand. Whatever ingredients you use, you will be sure to come home to a welcoming aroma and a satisfying meal.

General Guidelines

The most basic way to prepare pork tenderloin in a crock pot is to place it in the crock pot with about ½ cup of liquid, seasoning and any fruits or vegetables you might like to add. Optionally, you can brown the tenderloin in a little bacon fat or oil first, and then deglaze the pan with the liquid, scraping all the delicious brown bits from the pan and pouring it over the tenderloin in the crock pot. Cook the pork tenderloin on low for 6 to 8 hours or on high for 3 to 4 hours.

Hearty

You can make a hearty, stick-to-your-ribs meal in a pot with a pork tenderloin roast. Cover the pork tenderloin with your choice of peeled, chopped potatoes, onions, carrots, celery, sweet potatoes, turnips, parsnips, bell pepper and winter squash. Season the meat and vegetables with any combination of the following: garlic, salt, pepper, red wine, dry onion soup mix and fresh or dried herbs such as rosemary, thyme, sage or Italian seasoning mix. Use chicken broth or water for the liquid and cook as outlined in the above section.

Fruited

The flavors of fruit and pork complement each other nicely and are a classic combination. Cook the pork roast according to the general guidelines above, and use pineapple, apple, or orange juice for the liquid. Add any of the following ingredients to the crock pot with the pork tenderloin: chopped apples, cranberry sauce, dried cranberries, mandarin orange sections, apricot preserves and fresh or canned pineapple. Add some onion, garlic, carrots and bell pepper strips to contrast the sweet flavors, if desired. Season the fruited pork tenderloin with your choice of soy sauce, honey, ginger, pure maple syrup, brown sugar, allspice, salt and pepper.

Barbecue

If you have a jar of barbecue sauce on hand, you can throw together a crock pot pork tenderloin meal in no time. Simply place the tenderloin in the crock pot, pour the barbecue sauce over it, and add some chopped onion, garlic, hot sauce, salt and pepper. If you cook the tenderloin for approximately 9 to 10 hours on low or 4 to 5 hours on high, you will be able to easily pull the meat apart and serve it on buns or over rice covered with the sauce.

Tags: pork tenderloin, tenderloin crock, salt pepper, barbecue sauce, bell pepper

Different Ways To Prepare Chicken Wings

Spicy fried chicken wings serve as the main course or as a snack.

Chicken wings are messy to eat but that's part of the enjoyment. It's nearly impossible to use a knife and fork so use your fingers. Chicken wings have three parts. Cut off the tips and save for use in making chicken broth. Separate the remaining two pieces at the joint into a drummette, so called because it looks like a drumstick and a narrower piece. You can fry, bake or grill chicken wings.

Fried

Frying exposes food surfaces to the high temperatures of the oil which immediately evaporate off any moisture. That's one of the reasons why the oil bubbles up when you first put food into a deep fryer. This evaporation leads to a crispy crust to the foods, whether they've been dipped in a coating or fried by themselves. Even herbs will fry up to a crisp texture. Classic buffalo wings depend on the process of frying the wings and then dipping into a spicy hot sauce.

To fry chicken wings, use bread crumbs, batter, beaten eggs and flour to coat them before frying. Heat the oil to 350 degrees Fahrenheit. Immerse the wings into the oil. Don't crowd the pan. The wings should take about six minutes per side.

Baked or Roasted

Bake chicken wings at a higher temperature, such as 450 degrees F., for a crispy skin on the outside while the meat stays moist on the inside. It's not quite as crispy as frying. Be careful you don't bake too long or the meat becomes dried out. Marinating the wings in citrus juices and spices adds flavors and helps keep the meat moist. If you prefer chicken wings not quite so crunchy, bake at 350 F. for a longer time. Marinate chicken wings in yogurt or buttermilk for tenderness. Shake off excess before baking.

Grilled

The smoky flavor of grilling permeates the meat of chicken wings. Chicken wings don't take as long to grill as larger pieces such as drumsticks because there's less meat and they're not as thick.

Sauces

Wings benefit from being dipped into a flavorful sauce after they've been cooked. Sauces may be hot and spicy such as Buffalo, Southwest and Mexican sauces; Asian such as teriyaki and sweet and sour; or barbecue based. Create easy sauces by mixing equal parts lime juice and brown sugar with a kiss of cayenne pepper, or try equal parts mustard with honey.

Warning

Chicken must be cooked to an internal temperature of 180 F. to avoid any problems of salmonella. Using an instant read meat thermometer is advisable but difficult in the case of chicken wings. The end of the thermometer has to be pushed into the flesh of the chicken without touching the bone. The bones in chicken wings make that difficult. Cut open a chicken wing at its thickest part. The juices should run clear with no tinge of pink. The flesh should be a creamy white with no hint of translucence.

Tags: chicken wings, Chicken wings, chicken wings, equal parts, they been

Find A Sweet Watermelon

Choosing a ripe watermelon is very easy.

Juicy sweet watermelons are a refreshing delight in summer. Choosing a sweet ripe watermelon is easy when you know what to look for. Some people like to thump and hear a hollow sound, while some rely on experience. Instead of wasting time in the produce aisle thumping every watermelon, use some insider knowledge to choose the perfect, sweet ripe watermelon.

Instructions

1. Observe the light green stripes on the watermelon. They should appear jagged and broken. The dark green patches and stripes should be uniformly dark colored since it shows that the watermelon ripened evenly in the sun.

2. Look for the creamy yellow spot on the underside of the watermelon. This spot should not be very wide since this is where the melon rested on the ground while it ripened. A large spot means the watermelon did not receive uniform amounts of sun and water. Raw watermelons have a whiter spot, while ripe ones have a yellowish spot.

3. Press your fingers into the watermelon to check for soft or mushy spots. Soft spots indicate that the watermelon has started to rot, and will not taste fresh. A good watermelon is hard all over.

4. Run your fingers around the center of the watermelon. Ripe watermelons develop ridges across the rind as they mature and become sweeter.

5. Thump or tap the watermelon slightly to hear for a hollow sound. A hollow sound ensures the watermelon is ripe.

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Cornbread Pickle Salad

Cornbread pickle salad makes use of leftover cornbread and fresh garden vegetables.

Southerners nod knowingly while northerners may scratch their heads at the mention of this layered combination of crisp garden vegetables, crumbled Virginia bacon, homemade pickles and melt-in-your-mouth white cornbread. The tart pickle juice keeps this salad fresh and safe on a hot summer day. This dish travels well, making it appropriate for picnics. Carry the cornbread and vegetables in separate plastic zipper bags and this dish will revive your senses at the end of a beautiful mountain trail.

Instructions

1. Separate the bacon slices and fry them until just before they are crisp. Drain bacon on paper towels and pour the bacon grease into a metal coffee can to cool.

2. Mix the white cornbread according to the package's directions. Reheat the cast-iron skillet for five minutes on high heat. Pour cornbread the batter into the hot skillet and bake according to the package directions. Cut the bread into 1-inch cubes when done and place them on a cookie sheet. Bake cornbread a second time for 30 minutes at 200 degrees Fahrenheit to crisp it.

3. Mix the pickle juice, fresh buttermilk, sour cream, mayonnaise, dried chives, paprika, minced fresh garlic, fresh chopped parsley, Worcestershire sauce, black pepper and dried oregano together in a shaker-top bottle until well blended. Refrigerate the dressing while you finish assembling the salad.

4. Cover the bottom of a large, clear-glass, high-sided bowl with a layer of cornbread cubes. Crumble 1/3 lb. of bacon slices over the cornbread.

5. Seed and drain six Roma tomatoes and dice them into 3/4-inch cubes. Layer half the tomatoes over the bacon and cornbread. Layer half the minced, medium Vidalia or Bermuda onion medium, half the diced red and green bell peppers and half the homemade bread and butter pickles, followed by a second layer of each ingredient.

6. Top the salad with the remaining crumbled bacon. Cover and refrigerate the salad until you are ready to serve it. For best results, serve the buttermilk dressing on the side rather than in the salad, especially if you are picnicking, camping or hiking.

Tags: according package, according package directions, bacon slices, garden vegetables, Layer half, package directions

Instructions For Wilton Cake Pans

Ask any baker for her preferred brand of cake pans and she will likely answer, "Wilton." In business since 1929, Wilton has a reputation for quality baking and decorating products and is one of the foremost names in teaching the art of cake decorating. Attention to the use and care of Wilton pans helps bakers of all skill levels achieve the delicious and visually appealing results they desire.

Wilton Pan Basics

Wilton cake pans are made from aluminum, silicone or heavy-gauge steel. Each type of pan has its own benefits and must be cared for properly.

Pure aluminum pans are preferred by many bakers because they cook evenly and produce a golden outside. While most are dishwasher safe, Wilton recommends hand washing in hot, soapy water for best results.

Silicone pans are ideal for detailed, small cakes and treats as their flexibility makes it easy to release cakes without breakage. Silicone pans are freezer-, refrigerator-, oven-, microwave- and dishwasher-safe, and can double as candy or gelatin molds.

Wilton's heavy-gauge steel pans have a non-stick coating and are ideal for the home baker. The solid construction ensures years of use and the non-stick coating promotes easy cake release and cleanup. Wilton recommends hand washing these pans.

Traditional Pans

Traditional pans include the most popular cake shapes: round, square, rectangular, oval and heart. The array of sizes appeals to both home bakers and professional cake artists, and most of Wilton's traditional pans are a full 2 inches deep. Wilton offers traditional pans in aluminum, silicone and heavy-gauge steel.

Shaped Pans

Wilton makes a variety of shaped pans ranging from cartoon characters and superheroes to holiday decorations and sports items. The shaped pans are indented or molded on the bottom, resulting in an intricately detailed cake that makes decorating easy. Shaped pans for effortless, detailed mini treats are also available.

3D Pans

For extra "wow" factor, Wilton offers 3D pans that make completely freestanding cakes in shapes such as eggs, sports balls or animals. You fill the two pan halves with cake batter and snap them together securely before baking. You can use kitchen twine to help keep rising cake batter from forcing the pans apart. Wilton recommends placing 3D pans on a cookie sheet when baking. Cakes may take longer than usual to bake in 3D pans; follow instructions carefully.

Preparing the Pans

A properly prepared pan yields the best results. Before using your Wilton cake pan for the first time, remove any stickers or tags, wash in hot, soapy water and towel dry. Using a paper towel or pastry brush, coat the inside of the pan with solid shortening. Dust with flour, shaking out excess. Or, use a cooking spray or a cake release spray. If using a shaped pan, get the shortening or spray into all the small indentations so that details do not stick and break when you release the cake. Follow the instructions provided with your pan for baking temperatures, times and care considerations that may be included with specialty pans.

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Stock Up By Canning Soup

Stock up on home-canned soup for busy days.

Steamy, hot soup served with warm, crusty bread feeds the spirit as well as the stomach. A bowl of hot soup at the end of a busy day is even more welcome, but you may not have time to wash, chop and cook before it's time to eat. Canning your own homemade soup is an economical way to stock up on healthy meals when you need them.

Instructions

1. Sanitize the jars and lids in the dishwasher or boil them for 10 minutes. Make sure they remain warm until ready to use.

2. Combined the vegetables, chili powder, cayenne, black pepper, salt, hot pepper sauce, tomato juice and water in a stock pot and bring the soup to a boil.

3. Reduce heat and simmer for 20 to 30 minutes or until vegetables soften, stirring occasionally with a long-handled wooden spoon.

4. Fill each jar with the cooked vegetables, reserving the liquid in the pot.

5. Ladle the liquid over the vegetables, leaving 1 inch of headspace. Insert the spatula into each jar to stir soup and eliminate air bubbles.

6. Wipe away any soup residue from the tops and sides of the jars with a damp paper towel.

7. Fit the seals on top of the jars and tighten the screw lids, being careful not to overtighten.

8. Dial the pressure canner to 11 lbs. of pressure and process the jars for 60 minutes.

9. Allow the canner to depressurize before removing the jars with a jar lifter. Let the jars cool for 12 to 24 hours before storing them.

Tags: jars with, soup busy

Sauces For Oysters

Sauces allow oysters to take on different flavors.

Oysters are a popular dish at many seafood restaurants. Usually served raw, oysters come with many sauces. Depending on the restaurant and chef, the sauce accompanying oysters will vary. However, there are several standard sauces that suit the raw, fresh taste of oysters.

Mignonette Sauces

Mignonette sauce is a vinegar- and white wine-based sauce that adds a tanginess to the oysters. The wine and vinegar are slowly heated in a saucepan to thicken the sauce. Chopped shallots and white pepper are added for extra flavor. Some chefs add extra ingredients such as soy sauce or salt to balance out the somewhat bitter flavor of the sauce. The sauce is usually served in a small dish to allow customers to choose the amount to add.

Five-Spice Sauces

This sauce is especially popular in Taiwan, Japan and China. It is a sweet and savory sauce that uses soy sauce as its base. The primary ingredients besides soy sauce are sugar, garlic and Chinese five-spice powder. The sauce's name is derived from the five-spice powder's distinctive flavoring. Five-spice powder contains ingredients that combine the five traditional flavors in Chinese cuisine: savory, salty, bitter, sour and sweet. The ingredients of five-spice powder can vary, but they usually include star anise and cloves. This sauce is usually served directly on the oyster itself.

Chili Sauces

Chili sauces add a spicy flavor to the experience of oyster-eating. Though there are many variants of this sauce, it always contains chilies of some sort that can stimulate the eater's taste buds. Some common bases for a chili sauce are olive oil and white wine. Lime juice is also a common addition. This sauce is commonly served in a dish, allowing the eater to choose her desired amount of spiciness.

Cocktail Sauce

Many chefs serve cold seafood dishes with cocktail sauce by habit. Oysters are no exception. An oyster cocktail sauce is much like a shrimp cocktail sauce in that it is ketchup-based and versatile. Some common additions to the ketchup are salt, vinegar and lemon juice; all of these ingredients move the sauce away from the sweetness spectrum and toward a saltier and more bitter flavor. Special varieties of this sauce incorporate the strong flavors of ingredients such as pre-bottled chili sauce or wasabi, Japanese horseradish. There is no standard of adding this sauce directly to the oyster or serving it on the side.

Tags: sauce that, bitter flavor, chili sauce, cocktail sauce, directly oyster, five-spice powder, ingredients such

Make Cheese & Pineapple Appetizers

Make a pineapple and cheese appetizer for your party.

Appetizers are served while diners are socializing as they wait for a formal meal. Appetizers are usually finger foods or small foods taken easily from a plate. They may be plentiful but are typically light. Cheese and pineapple appetizers are a comfortable waiting food, perfect for summer parties.

Instructions

Pineapple and Cheese Ball

1. Combine the cream cheese, crushed pineapple, green pepper and onion in a bowl. Stir it with the spoon until the mixture becomes tough, then knead it until it is smooth and slightly soft.

2. Place the bowl in the refrigerator for two hours or until the cheese is slightly hardened. The cheese will be firm, yet easy to mold. If the cheese is left in the refrigerator too long, it will become too firm and will need to soften at room temperature.

3. Roll the cheese-and-pineapple mixture on the counter into a slightly oval ball.

4. Roll the ball in the walnuts, covering the cheese with them. Use as many or as few walnuts as you like. The nuts add flavor but are also decorative, so be creative.

5. Place the cheese ball on a plate and press down on it to flatten the top and bottom to keep it on the plate. It will resemble a rectangle. Sprinkle crackers on the plate and serve.

Pineapple and Cheese Sticks

6. Slice the Cheddar cheese into chunks approximately 1/2 inch long and the pineapple into chunks approximately 1/4 inch long. The cheese will cover most of the toothpick; the pineapple sits on the bottom.

7. Spear the pineapple. Spear the cheese, using the empty end of the toothpick. The pineapple will be resting in the halved pineapple, so make sure the cheese does not rest directly on the pineapple piece. The weight will crush the fruit.

8. Pin a cherry on the top of each toothpick. The cherry adds a pop of color and a hint of flavor.

9. Place each stick inside the pineapple shell, with the pineapple end down.

10. Refrigerate the appetizer until it is to be served.

Tags: approximately inch, approximately inch long, cheese will, chunks approximately, chunks approximately inch

Make Chamomile Iced Tea

Many of us are familiar with hot chamomile tea, known for its beneficial soothing and calming qualities. However, iced chamomile tea with a splash of apple juice and grape juice is also delicious, and very refreshing. Try some iced chamomile tea on a hot summer afternoon.

Instructions

1. Put 1 cup of water in a small saucepan and bring it to a boil over medium high heat.

2. Add 1 tsp. of dried chamomile blossoms to the boiling water and put the lid on the saucepan. Let the mixture simmer for about 30 seconds.

3. Remove the saucepan from the heat and let it cool slightly before putting the chamomile tea in a pitcher. Set the container in the refrigerator to cool completely before proceeding.

4. Mix the chilled chamomile tea with 4 tbsp. white grape juice and 4 tbsp. apple juice.

5. Put several ice cubes in two tall glasses and pour the chamomile tea mixture over the ice cubes.

6. Garnish the glasses with chilled grapes and apple slices, and serve.

7. Serve the chamomile iced tea with lemon slices and honey as desired.

Tags: apple juice, chamomile with, grape juice, iced chamomile

Get Rid Of Pectin When Making Cider

Pasteurization and using pectic enzymes are the two basic methods for getting rid of pectin when making cider. Pasteurization is a process of heating the cider and maintaining that heat level until the pectin becomes denatured. When done quickly and carefully, pasteurization can remove pectin without greatly degrading the overall product. Pectic enzymes are a white powder substance that can break down the pectin structures and clarify cider in just a few hours. It's easy to clear the pectin haze from your cider in a few minutes with pasteurization, or a few hours using pectic enzymes.

Instructions

Pasteurization

1. Wash the outside of two large plastic water bottles with liquid dish soap and a nonabrasive sponge. Remove all labels and adhesives.

2. Fill the bottles with water until there is about 2 inches of air space at the top. Seal them well and place them both in the freezer for at least four hours.

3. Preheat a large stockpot over medium-high heat for five minutes before pouring in the cloudy cider.

4. Monitor the temperature level of the cider immediately with a kitchen thermometer. To get a good reading, submerge the bulb of the thermometer completely for 10 seconds without touching the sides or bottom of the stockpot.

5. Lower both of the clean, frozen water bottles into the hot cider when it has achieved 160 degrees F for six seconds.

6. Stir the cider with the frozen water bottles until the temperature drops below 100 degrees F.

7. Move the cooling stockpot to the refrigerator with the water bottles still inside. The pectin will settle to the bottom of the pot in about 20 minutes.

8. Carefully pour the clarified cider from the stockpot into a food-safe, air-tight container leaving the last inch or so at the bottom of the pot.

Enzymes

9. Sprinkle the pectic enzyme powder directly into the cider. Use 1/2 tsp. of pectic enzyme for every gallon of cider.

10. Stir the cider with a large spoon to completely dissolve the powder. Seal the container and move it to the refrigerator. Wait between two and 18 hours to remove the cider from the refrigerator. All the pectic will have settled to the bottom of the container.

11. Carefully pour the clarified cider from its original container into a clean, food-safe, air-tight container leaving the last inch or so behind.

Tags: water bottles, cider from, air-tight container, air-tight container leaving, bottles with, Carefully pour

Roll A Wonton

You can boil wontons and serve them in a soup.

A wonton is an appetizer found in Chinese cuisines. It usually has a dough wrapping with minced meat and vegetables inside. You can boil it and serve it in soups or deep fry it. There are several methods for rolling wonton, with varying levels of difficulty. The shape of the wonton roll does not affect its taste, although it may affect whether it is evenly cooked. You can get creative and create your own wonton shapes if you wish.

Instructions

Triangle

1. Place the wonton wrapper on an even surface with one point toward you.

2. Place 2 tsp. of wonton filling on the center of the wonton wrapper.

3. Dip a brush or your finger in water and wet the edges of the side of the wonton facing up.

4. Fold the wonton wrapper in half diagonally so it forms a triangle.

5. Pinch the edges of the wonton to remove air bubbles and seal the wonton.

Flower Bud

6. Place the wonton wrapper on your working surface with a point toward you.

7. Put 2 tsp. of wonton filling just below the center of the wonton wrapper.

8. Fold the bottom point of the wonton wrapper up over the filling and tuck the end under the filling.

9. Roll the wonton wrapper's bottom part up once to fully cover the filling. You should have about 1 inch of unrolled wonton wrapper visible at the top.

10. Dampen the right edge of the side of the wonton wrapper that faces up.

11. Bring the left and right corners of the wonton wrapper toward you until they meet and overlap just below the filling.

12. Pinch the part where the corners meet together to seal the wonton.

Nurse Cap

13. Place the wonton wrapper on your working surface so that one straight edge faces you.

14. Place 2 tsp. of wonton filling on the center of the wonton wrapper.

15. Moisten the edges of the side of the wonton wrapper that faces up.

16. Fold the bottom edge of the wonton wrapper up to meet the top edge so you get a rectangle.

17.Moisten the bottom right edge of the wonton rectangle.

18. Bring the bottom left and right corners of the rectangle toward you until they meet in front of the filling.

19. Press the edges of the wonton to seal it.

Tags: wonton wrapper, Place wonton, center wonton, center wonton wrapper, Place wonton wrapper, side wonton, wonton filling

Common Spices Used In India

The spices used in India vary widely by geography. Some spices are ground together to form spice mixtures known as masalas. Mastering the art of Indian cooking requires a knowledge of the spices used. Add this to my Recipe Box.

Cumin

Cumin is used throughout India. It is primarily ground when used in the north and used whole in southern dishes. In both cases, it is roasted before use.

Coriander Seeds

Coriander is ubiquitous in Indian food. The seeds are roasted and usually ground. It is used commonly with cumin or as a part of a masala mixture.

Asafoetida

Asafoetida is a plant resin, known as hing in Hindi. Small quantities are used for a subtle flavor, which enhances other spices.

Green Chilies

The small green chilies used in Indian cooking are quite hot and should be handled with care. To lessen the heat, slit them open before cooking rather than chop them.

Red Chilies

Red chilies are commonly used dried. They are roasted and used whole, or ground to a fine powder. Dried red chilies are used in every region of India to add flavor and heat to the food.

Cardamom

Cardamom seeds are used in both savory and sweet dishes. The seeds are added whole to rice dishes, and are ground for sweet preparations. There are two types---green and black---which are used interchangeably.

Tags: chilies used, Indian cooking, used whole

Calphalon Fondue Instructions

For a unique desert option, try dipping fresh strawberries in a chocolate fondue.

Calphalon was started in Perrysburgh, Ohio in 1963 as the Commercial Aluminum Cookware Company. It has since expanded throughout the United States and online as a traditional cookware, cooking utensils and specialized kitchenware company. While the company no longer makes a fondue set, you may still be able to find a discontinued set in a home goods store or online retailer. With the correct heating and operating instructions, you can correctly use a Calphalon fondue set for your next unique dinner or party.

Instructions

1. Follow a fondue recipe closely to make whatever kind of fondue you would like to serve in your fondue pot. You can find recipes for fondues in a variety of cooking magazines and books. You can also make the Classic Cheese Fondue recipe provided by Calphalon on the company's recipe website.

2. Remove the splatter guard from the top of the fondue unit and set it on the table.

3. Lift up the fondue set's pot and set it on the table.

4. Fill the pot with warm, but not boiling, water. Depending on the fondue set that you own, the pot will either be stainless steel or ceramic. Regardless of the type, fill up the bowel with very warm water.

5. Wait five minutes for the pot to get warm then pour out the water and dry the pot with a soft and clean towel.

6. Put the pot back into the fondue unit and replace the splatter guard on top of the pot.

7. Pour the fully cooked and warmed fondue mixture directly into the pot.

8. Light the sterno, which is located on the very bottom of the unit.

9. Pierce whatever food you want to dip into the fondue mixture (such as bread or fruit) with a fondue fork, and then carefully dip the food into the fondue mixture.

Tags: fondue mixture, into fondue, fondue unit, into fondue mixture, splatter guard

Colors Of The Common Chokecherry Berry

The chokecherry belongs to the same family as the rose.

The common chokecherry, also called a wild cherry or choke berry, received its name for the bitter, acerbic flavor of its berries. Scientifically known as prunus virginiana, the chokecherry belongs to the rosaceae family, which also includes apples, apricots and strawberries, according to Encyclopedia Britannica. Gardeners use these bushes in their gardens while other people pick the berries for cooking.

Description

Chokecherries grow to be between 25 and 30 feet tall with grayish brown or reddish bark, according to Ohio State University. The twigs of this bush emit the same bitter odor as almonds. The leaves may be shaped like an egg or oval with a pointed tip and serrated edges. Dark green on top, the leaves are lighter green on their underside.

Chokecherries bloom in late May to early June. Their white flowers hang in elongated clusters of approximately 35 flowers. Five petals make up each flower. The plant bears red berries in clusters of six to 12 berries. As the berries ripen in August, they turn to a bluish-black color. While less than a half an inch in diameter, the fruits have a large stone in the middle.

Habitat

Native to North America, the chokecherry grows throughout the central and northern U.S. It thrives in rich, moist soil but will survive in stony or sandy soil as long as the soil is well-drained. They tend to grow in thick colonies that may include other trees and shrubs. Chokecherries grow along the edges of rivers and creeks, ravines, near the edge of woods and in open woodlands, according to Alberta Plant Watch. These bushes also appear along roadsides and fences, where their seeds have been deposited by birds that eat the red or bluish-black chokecherry berries.

Toxicity

Portions of the chokecherry are poisonous to humans and livestock. When you digest the seeds, leaves, twigs or bark of the chokecherry, the stomach produces an acid called cyanide, which is toxic. Cyanide poisoning can kill a person or animal within minutes if not treated immediately. You can safely eat red or ripened chokecherry berries, but be sure not to swallow a pit. Seek immediate medical attention if you ingest any of the toxic parts of the chokecherry.

Uses

Bluish-black chokecherry berries have a tart taste and can be made into wine, syrups or jellies, or added to stews. The Plains Indians used chokecherry twigs to roast game because the burning wood added flavor to the meat. They also used wood from the chokecherry to make teepees, skewers, arrows and bows, according to Alberta Plant Watch. In folk medicine, the leaves, stems, bark and roots of the chokecherry were made into a tea used to treat colds, fevers and pneumonia. However, these teas have no proven benefits and should not be taken unless first discussed with a doctor.

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Pop Corn In The Microwave

Popping corn in the microwave is easy and quick.

Packets of microwave popcorn are available in pretty much all grocery stores, and they are marketed for the ease with which you can use them. However, popping your own corn kernels in the microwave is very simple. It also has the advantage of avoiding the artificial preservatives in microwave popcorn, and allowing you to decide how much you want to make and which topping to have on it.

Instructions

1. Rub the inside of the paper bag or microwaveable container with the knob of butter. This will help prevent the popcorn sticking to the inside as well as impart a little flavor.

2. Pour in as many corn kernels as you wish. An average single serving would be 1/4 of a cup.

3. Fold the top of the paper bag over a few times, or place the lid of the microwaveable container firmly on top.

4. Microwave on full power for approximately four minutes. You should hear the kernels popping. If at four minutes there are still a lot of popping sounds, microwave for another minute, until the frequency of popping slows down. Take out the popcorn when the sounds are infrequent: once the pops start slowing, count to five from the last pop heard. If you reach five before another pop, stop cooking. If you hear another pop, start the count to five again. Every single kernel may not have popped, but you don't want to burn the already popped corn.

5. Add the topping of your choice and enjoy.

Tags: corn kernels, count five, four minutes, microwave popcorn, microwaveable container

Cook Carrots

Bright-colored carrots are more often used as a sweet accent, but they can be divine on their own as well, particularly when accompanied by a more bitter or astringent side dish.

Instructions

1. Peel carrots and cut off the ends.

2. Cut carrots into dice, julienne, round slices or, for a more dramatic presentation, diagonal slices. Use 1- or 2-inch chunks of carrot in stews and braises.

3. Cook grated carrots for an interesting accent.

4. Boil cut carrots for 3 minutes (depending on the size of the cut pieces), or until crisp but tender.

5. Steam cut carrots for 2 minutes, again depending on size. You don't want your carrots mushy.

6. Roast carrots along with other root vegetables, such as turnips, parsnips, celery root, potatoes and rutabagas, to intensify their flavor. Toss 2-inch lengths with a little olive oil and roast in a 400 degree oven for 40 to 60 minutes.

7. Use a sauteed mixture of onion, carrot and celery as the base for soups, stews and vegetable sauces. (If you wish to impress your friends, tell them that the French call this savory mixture "mirepoix.")

8. Pair carrots with ginger to accent their sweetness but also provide a little zing. (See the Related eHow "Make Ginger-Glazed Carrots.")

9. Try a Middle Eastern way with carrots and match them with olive oil, cumin, a little cayenne pepper, and chopped herbs such as cilantro, mint and parsley.

Tags: carrots minutes, depending size

Popular Spanish Breakfast Foods

Coffee is an essential part of a Spanish breakfast

In Spain, breakfast is usually the smallest meal of the day. Breakfast is something to tide you over until lunch---the biggest meal of the day. Almost all Spanish breakfast foods are sweet pastries or doughs, and are eaten with Café con leche (milky coffee) or thick hot chocolate. Despite the availability of breakfast cereals and other alternatives, traditional breakfast foods are still the most popular in Spain.

Bolos

Bolos are a favorite Spanish breakfast food. They are a sweet roll pastry, often simply dipped in coffee, or eaten with jam. Bolos are usually eaten warmed up or fresh from the oven. Bolos are similar in their light and flaky texture to a croissant.

Churros

Churros are a famous Spanish breakfast food, gaining popularity as a sweet snack around the world. Churros are also called Spanish doughnuts, although they are not round. Churros are short sticks of fried dough with fluted sides, most often served dusted in cinnamon and sugar. They are traditionally dipped into coffee or hot chocolate for breakfast. Churros can be made at home, but there are dedicated Churros makers who have perfected the art, so most people buy them freshly made in the morning.

Magdalenas

According to Spain Recipes, magdalenas are traditional breakfast cupcakes that are usually bought from the local bakery. Magdalenas are rich but fluffy and have a hint of lemon to them. Like most of the Spanish breakfast foods, magdalenas are eaten alongside coffee or chocolate.

Torrijas

Torrijas are essentially the Spanish version of French toast. Traditionally eaten as an Easter breakfast, torrijas are now widely enjoyed throughout Spain for breakfast any time of year. The basic mixture to soak the bread in is eggs, milk and sugar, but this is often accentuated with variations like cinnamon, wine syrup or honey.

Spanish Tortilla

The Spanish tortilla is also called a Spanish omelet, and unlike traditional American omelets, doesn't have cheese. A Spanish tortilla is in fact a very thick fried egg mixture that includes boiled potato and onions. A Spanish tortilla is usually around 1 to 1 ½ inches thick, and slices are cut out of it like a cake. Spanish tortilla is enjoyed for breakfast in many parts of Spain, and is especially popular when the normal light breakfast foods will not tide over until lunch time.

Tags: breakfast foods, Spanish breakfast, Spanish tortilla, also called, also called Spanish, breakfast food, called Spanish

Make Wilted Spinach

Wilt spinach for a warm, nutritous side dish.

Spinach is rich in iron, and as a vegetable, it also provides you with water. While raw spinach has a strong, slightly bitter taste, wilted spinach is softer, and has a slightly sweeter taste. Serve wilted spinach on its own as a side dish, or add it to fresh green salads to vary temperature or taste. There are many options for wilted spinach at the dinner table.

Instructions

1. Set a skillet on the stove.

2. Pour 1 tbsp. of olive oil into the skillet.

3. Turn the stove up to medium.

4. Wash the spinach under cool water, picking out any ragged or yellow leaves.

5. Place the spinach in the warm oil.

6. Turn the spinach with the tongs, ensuring that all of the leaves get covered with oil.

7. Cook the spinach until the leaves are soft and wilted. While some people prefer the leaves only slightly wilted, others cook the spinach until it is entirely limp.

8. Remove the spinach from the heat and serve.

Tags: side dish, spinach until, spinach warm, wilted spinach

Make Pindo Palm Jelly

If you have ever wanted to make homemade jelly, try making your own pindo palm jelly. Pindo palms grow in the southern United States in areas such as South Carolina and Florida. The palm trees produce pindo fruit, which has a citrus smell and a succulent taste. The pindo fruit, or "pindo dates," resemble palm dates. After the fruit ripens, local residents harvest it for making an elegant jelly.

Instructions

1. Find fresh pindo fruit. The fruit is freshest once it begins to fall off the pindo palm tree. Clean the pindo fruit under warm water to remove any dirt and debris from the fruit.

2. Add 6 to 8 cups of pindo fruit to a pot of water. The water should rise a few inches above the fruit.

3. Bring the pot of water and fruit to a boil. Reduce the heat to a medium setting. Cook the fruit for 1 hour.

4. Allow the fruit to cool completely before continuing.

5. Cover a bowl with cheesecloth, and pour the fruit and juice out of the pan and through the cheesecloth. The cheesecloth will catch the pits of the fruit and the fruit pieces.

6. Measure 5 cups of the pindo juice. Combine the juice, one box of pectin, and the juice of one lemon in a large cooking pot. Mix the ingredients, and bring the mixture to a boil.

7. Add 1/2 tsp. of butter and 5 cups of sugar to the boiling mixture. Stir until the butter melts and and sugar dissolves.

8. Turn the mixture down to medium-high heat and cook for 15 minutes. Monitor the jelly mixture to ensure it does not boil over or scorch.

9. Pour the jelly into sterilized pint-sized canning jars. Allow the jelly to sit for 5 to 10 minutes.

10. Add the canning lid and ring to each jar. Place the jars in a pot filled with 4 inches of water. Heat the water with the canning jars in it. When you hear a popping noise, the jars are sealed. Push on the canning lids with your finger; if the lid dents, it did seal properly.

11. Store the pindo palm jelly in a cool, dry environment.

Tags: pindo fruit, canning jars, cups pindo, fruit fruit, pindo palm, pindo palm jelly

Recipes For Basic Ground Ginger Soap

Thousands of Americans today take great pride in handcrafting soaps. This allows them to create their own scents and make their soap as powerful as they like. One very popular soap uses ground ginger. Ginger in the soap warms the skin and has a powerful, pleasant scent. Many people believe that the scent actually helps improve thinking. Some use ginger soap as an analgesic to sooth outer pains. Making your own basic ground ginger soap is easy and fun.

Easy Molded Ginger Soap

This simple recipe uses only three ingredients.

12 oz. grated soap

9 oz. water

2 tsp. powdered ginger

Any grocery store will sell powdered ginger. The soap brand doesn't matter, but it's best to get an unscented brand so that chemical scents won't overpower the scent of ginger. Put the water in a saucepan. Place the soap in a saucepan and heat it on your stove. Make sure to completely liquefy it, so the soap doesn't stick to your pan. After melting, remove your soap from the heat. Add ginger and stir gently, but completely. Carefully pour the soap mixture into individual soap molds. Cover your molded soaps to keep any foreign particles from getting into the mix. Let them sit covered for 2 days. Once they harden, remove the cover and let them sit for 2 to 3 weeks.

Alternate Molded Ginger Soap

This more complex recipe for molded ginger soap involves more steps, but also has a richer scent and a more natural feel than the earlier recipe.

10 oz. palm oil

4 oz. coconut oil

2 oz. olive oil

2 oz. lye

4 oz. water

4 oz. ginger juice and water

Run fresh ginger through a juicer. Combine the ground pulp and juice with water to equal 4 oz. Mix your lye with 4 oz. water. Heat this mixture in a saucepan on your stove until boiling. Meanwhile, place your oils into a pot on the stove and melt them together for a total of 16 oz. melted oil. Measure the temperatures of the oil and lye mixtures regularly with a thermometer. For the most accurate measurements, use an electronic thermometer. When the oils reach 110 degrees and the lye reaches 100 degrees, pour the lye into the oil mixture. Then mix in your ginger juice and stir thoroughly. Pour the soap into individual molds. Cover them and let them sit for 2 days. When the soaps harden, uncover them and let them sit for 2 to 3 weeks.

Liquid Ginger Soap

If you don't want to spend time waiting for your soap to harden, this simple recipe for liquid ginger soap makes a great alternative.

1 cup liquid soap base

1 drop bay oil

2 drops cinnamon oil

2 drops ginger oil

1 drop lemon oil

1 drop myrrh oil

2 drops patchouli oil

1 drop rosemary oil

1 drop sandalwood oil

Mix all ingredients thoroughly, then bottle your mixture.

This recipe's easy to follow. There's no need to heat the soap as nothing will be melted, nor any reason to mix the oils separately. You may miss the satisfaction of truly crafting your own soap from scratch. However, if you're interested in making ginger soap but you don't have much experience with soap-making, this recipe may be a good first step.

Tags: your soap, ginger juice, ginger soap, ginger soap, Ginger Soap This, ground ginger

Healthy Benefits Of Watercress

Healthy Benefits of Watercress

Watercress is a delicious leafy green vegetable commonly used in salads and other nutritious meals. The history of watercress can be traced back as far as the ancient Greeks, who used this vegetable to improve the health of soldiers. The Romans ate watercress salads with oil and vinegar for added flavor. On its own, the watercress has a delightfully tangy flavor. This vegetable also has a number of health benefits that might surprise and interest you.

Benefits

Watercress is a good source of vitamin B6, which helps get blood glucose to a normal level and can help ease menstrual cramps.

Benefits

Since it's part of the cabbage family, watercress is a great source of fiber, and that can help you stay regular.

Benefits

If you need to boost your immune system to protect against colds, watercress will provide you with a good amount of Vitamin C.

Benefits

Women who need to correct an iron deficiency (which usually occurs during menstruation) will find the iron that they need in watercress greens.

Benefits

Manganese, which is present in watercress, has been found to be helpful to women with osteoporosis issues.

Tags: Benefits Watercress, Healthy Benefits, Healthy Benefits Watercress

Classroom Snack Ideas

Snacks don't have to be elaborate to be fun for a class to eat.

It's your turn to bring snacks to your son's class. He's begged you not to bring just apple slices again, but you can't think of anything else. Whether or not you have the time to make a snack for the whole class from scratch or barely enough time to stop at the store, there are plenty of snacks that are both interesting and fun for the class to make and eat.

Allergen-Free

Sometimes it's tough to find a snack that everyone in a group can eat. Some kids may have a peanut allergy while others are unable to eat foods with gluten. If you have a classroom with both allergies--or even more--the choices can become very limited. Never try and slide something by, though, thinking that just one peanut can't hurt. For some children, a peanut (or other) allergy is life-threatening. Bringing grapes instead of granola bars is, in that case, a small concession to make. When looking for snacks that are allergen-free, examine the label of the product you buy or read the labels on the ingredients you use in a homemade treat. Pretzels and popcorn are often good options as are most fruits and vegetables with dip. Corn muffins can be made for those with a gluten allergy and many items can be baked with rice flour instead of wheat flour.

Fruity

Fruit is always a hit. If you're in charge of snack time and want to bring fruit for all, but want to go beyond just plain apple slices, try mixing it up a bit. You can make popsicles out of real fruit by blending real fruit in a blender and then freezing it in a popsicle form. Smoothies can be made in front of the kids and are a fun project as well as a healthy treat. Fruit salad allows kids to be a little choosy while still getting a healthy snack. Fruit leathers made from real dried fruits are a good, option, but the sweet treats that some companies try and pass for fruit should be avoided. Bring a combination of dried fruits combined with whole grain cereal as a homemade trail mix for each child.

Fun-to-Make

Spreading peanut butter on a stalk of celery and placing dried raisins, cranberries or cherries on top is a fun way to make a snack with a class. Cupcakes are always fun to eat. If you're concerned about the health factor, try carrot or zucchini cake with a cream cheese based frosting. Decorate with raisins, sprinkles, chopped nuts or other fun toppings. Kids also love to make their own pizzas, so bring some bagels to the class as well as cheese, sauce and other toppings and have the kids make their own. Bake them in the school cafeteria. If you don't have access to an oven, you can make "fun" pizzas with sliced bread or rice cakes topped with nut butters and dried fruits, slices of cheese or whatever else the kids like.

Store-bought

Sometimes you just don't have the time to make something from scratch. In these cases, you can find plenty of good classroom snacks at your local grocery store. Try single-servings of applesauce or yogurt. Tortilla chips and salsa, pretzels and popcorn mixed with raisins and nuts, crackers and bagel chips are all yummy, store-bought options. Granola bars and even mini store-bought waffles can be an interesting snack, too.

Tags: dried fruits, apple slices, from scratch, have time, have time make

List Of French White Wines

White wine lovers can always find a French varietal to suit their tastes.

France has a long history of producing high quality wines, and because the country grows so many different types of grapes, even those with the most fickle palates can find something they will enjoy.

Chardonnay

Chardonnays became popular in the U.S. in the 1990s. They can vary greatly in taste, but French Chardonnays are usually crisp and velvety. Others can have an oaky taste that comes from the barrels in which they are fermented. In general, they pair well with chicken and fish.

Sauvignon Blanc

Sauvignon Blanc is sometimes referred to as Chenin Blanc, depending on where the wine was produced, and is the driest variety of French white wine. While its body is similar to Chardonnay, it differs in taste. Sauvignon Blanc is usually more acidic, with fruity and floral flavors. It is also versatile and can be paired with almost any meal.

Chablis

Chablis is interesting because it is made from Chardonnay grapes but, because of differences in production techniques, tastes very little like wines known as "Chardonnays." Chablis is a wine for those who prefer a sweeter taste and pairs well with shellfish and pork.

Champagne

Many casual wine drinkers think every wine with bubbles in it is champagne, but most sparkling wines are carbonated varieties of grapes from around the world. Champagne is a specific variety produced from grapes found only in the Champagne region of France. It is more expensive than other sparkling wines, making it the perfect beverage for a celebratory toast.

Tags: Sauvignon Blanc, sparkling wines, well with

Wine Enthusiast Gifts

Looking around your local wine shop may give you some ideas.

Pique the interest of a wine lover with a gift to enhance his hobby. A personalized gift will let the recipient know that you took the time to find something special just for him. If you know what type of wine is his favorite, seek out that type and brand to accompany a unique gift.

Aeration

A wine enthusiast knows that wine must breathe to enhance the bouquet and flavor of a good wine. Get your wine enthusiast friend a decanter or aerator. A wine aerator or decanter helps release the aroma of the wine and gives it just enough air to "breathe." A decanter mimics the swirling of the wine, and an aerator lets you pour the wine in an open container for a period of time before consumption.

Serve & Preserve

Give your wine enthusiast a method to open and preserve a bottle of wine. Corkscrew sets are available with the bottle opener and corkscrew to prevent additional air from entering the bottle. A wine stopper is a decorative addition to a bottle that can be used in the place of a corkscrew. Many wine stoppers are available at art boutiques and are an elegant gift for the wine lover.

Wine Storage

A wine refrigerator is a more elaborate gift but would be valuable to those who love white and blush wines. These small refrigerators are available for as few as five bottles or as many as 24 bottles of wine. A wine refrigerator can be stored in a pantry, in the kitchen or under a countertop, depending on the recipient's preference. Many new-construction homes are available with a space reserved for wine refrigerators in the kitchen or bar area.

Accessories

Accessories will dress up not only your wineglasses but also your presentation. Charms are a unique way to enhance a simple wineglass and can be coordinated with the theme of a party or social function. Wine chillers can be as simple as a silver bucket or as elegant as a clear, thermal-insulated cylinder. Let your wine enthusiast dress up her wine bottles with bottle covers. These are decorative drapes that are placed over the top of the bottle and drape to the bottom of average-size wine bottles.

Tags: your wine, your wine enthusiast, available with, bottle wine, wine aerator, wine bottles

Corn Soup Description

Corn Soup Description

There are many varieties of corn soup. The most common is creamed corn soup. Often corn soup is coupled with other major ingredients to create hybrids of corn soup, such as creamed corn and crab soup. Corn soup can be sweet or savory depending on the ingredients and method of preparation. It can be served hot or cold, as a main dish or as a precursor to a meal.

History of Corn Soup

Corn soup recipes date back to ancient times, from all over the world where corn has commonly grown.The Chinese have their version called yumigeng. There is a Tibetan version known as Ashom Tang, as well as ancient Aztec versions and Egyptian versions.

Ingredients of Creamed Corn Soup

Ingredients of creamed corn soup include milk or cream, butter, oil or fat, with flour added for thickening; a basic béchamel sauce. The corn can be added fresh from the husk to the sauce, roasted or boiled first, or reconstituted from dried corn.

Addition of other common ingredients

Common ingredients added to corn soup can change its taste from sweet, to savory to spicy. These ingredients include onion, herbs, jalapenos, crab, and a plethora of spices.

Other types of Corn Soup

Other types of corn soup can be made from a variety of bases including vegetable broth or meat or fish broth. One version of corn soup comes from the Amish and includes chicken and noodles.

Fun Fact

National Geographic claims that corn cultivation probably began about 10,000 years ago in the regions of Mexico.

Tags: corn soup, creamed corn, corn soup, corn soup, Corn Soup, Corn Soup Description, Other types

Roast & Boil Peanuts In Shell

Roasted and boiled peanuts are popular snacks, but they can be expensive to purchase pre-made. Since both recipes call for very few ingredients, simple cooking methods and very basic kitchen equipment, peanut-lovers of nearly all skill levels can make roasted and boiled peanuts on their own. Following a simple recipe, almost anyone can roast or boil peanuts in the shells.

Instructions

Roasting Peanuts in the Shell

1. Preheat oven to 325 degrees F.

2. Arrange raw peanuts in shells on a baking sheet with shallow edges. Do not overcrowd the tray.

3. Place the tray in the preheated oven.

4. Bake the peanuts for 20 to 25 minutes.

5. Stir the peanuts every 5 to 10 minutes during cooking.

6. Remove the peanuts from the tray and serve immediately.

Boiling Peanuts in the Shell

7. Place several pounds of peanuts in a large stockpot.

8. Add ½ cup salt for each pound of peanuts in the stockpot.

9. Cover the peanuts and salt with water.

10. Place the stockpot on a stovetop burner and bring the peanuts and water to a boil.

11. Reduce heat to a heavy simmer and simmer for one to three hours.

12. Remove the stockpot from the heat and drain the peanuts.

13. Serve the boiled peanuts immediately.

Tags: boiled peanuts, Peanuts Shell, peanuts shells

Chocolate Fondue Fountain Ideas

Chocolate fondue fountain

It is often said that every fad comes back into fashion with time. Much like flared jeans and platform shoes, the fondue pot has made a comeback. What once was the groovy cheese-filled, candle-powered culinary prerequisite for every happening party of the 1970s now is a thermostatically controlled electric fountain; spouting a river of rich chocolate sauce. These decadent dessert pieces are springing up everywhere from upscale restaurants to birthday parties. Surrounded by piles of finger foods that are perfect for dipping, a chocolate fondue fountain is a sure way delight you guests and liven any occasion.

Chocolate Fondue

The foundation of a fondue fountain is the chocolate sauce that flows from it. To make a basic chocolate fondue, finely chop 1 pound of bittersweet or semisweet chocolate. Set the chopped chocolate aside, and pour 1 cup of whipping cream into a medium sized saucepan. Heat the cream over medium-low until it begins to simmer. Reduce the heat to low and add the chocolate. Keep the pan over the heat until the chocolate begins to melt, then remove, cover and let stand until the chocolate has softened. Whisk in 1 tbsp. of brandy, cognac, Grand Marnier, Kahlua, Irish cream or creme de menthe, and beat until smooth. Transfer the mixture to the fondue pot and use immediately. For white chocolate fondue, substitute white chocolate chips for the chopped semisweet chocolate. To color coordinate your fountain with your other party decorations, add a bit of food coloring paste to a white chocolate fondue and stir until well blended.

Foods to Dip

You'll want to offer your guests a variety of items to dip into the smooth chocolate sauce. When choosing these foods, try to focus on items that will not crumble or deteriorate with handling. Set out small dishes of sweets such as marshmallows, caramels, and Rice Krispie treats; and fruits such as strawberries, apples, pears, cherries, mangos and oranges. Cut these soft foods into bite-sized pieces and be sure to have handfuls of long skewers nearby to ease the dipping process. For those who would rather skip the spearing, offer goodies that can be easily and neatly held in the fingers, such as pretzel sticks, cookies, graham crackers, crystallized ginger, dried pineapple slices and brazil nuts.

Hints

Choose the highest quality of chocolate you can afford. Cheap chocolate creates a fondue that is not as flavorful and may have an unpleasant, grainy texture. Once you get the hang of using your fondue fountain, feel free to experiment. Try different dippers or select a sauce other than chocolate. For example, try melting butterscotch chips or make a caramel-apple dip fountain; you can even revert to the old standard and use it to serve a cheese sauce.

Tags: chocolate sauce, white chocolate, chocolate fondue, fondue fountain, fondue fountain, semisweet chocolate, until chocolate

Chocolate Covered Pretzels Ideas

Drizzle your favorite type of chocolate over pretzels.

Chocolate-covered pretzels are the ultimate salty-sweet flavor combination. No matter what type of snack you are craving, chocolate-covered pretzels will fit the bill. If you're planning a special event or party, save money by making your own gourmet-quality chocolate-covered pretzels as snacks, desserts or favors. Handmade pretzels also make tasty holiday and birthday gift items. Experiment with different types of chocolates, toppings and dipping techniques to create your own customized treats.

Dipped

Dipped pretzels are ideal for when you want a half-salty, half-sweet treat. Melt any type of chocolate, such as white, milk or dark, in a microwave or double boiler. To make the goodies, hold one end of a rod-style pretzel and dip half or three-fourths of it into the melted chocolate. You can dip just half of a twisted pretzel as well for a bite-size treat. Place the dipped pretzels on a piece of parchment or wax paper and allow the chocolate to harden.

Drizzled

Drizzling is a decorative chocolate-dipped pretzel technique. You can simply drizzle your favorite type of melted chocolate over a plain pretzel for just a hint of sweetness. As another idea, completely cover a pretzel in one type of chocolate, such as white, and drizzle another type, such as milk, over the top of it for a flavor and color contrast. Customize the treats by coloring white chocolate to match a party or event theme prior to drizzling.

Covered

Delight chocolate lovers by completely submerging pretzels into smooth, melted chocolate. As a special treat, double-dip the pretzels into two different types of chocolate. To create these decadent desserts, cover the pretzel in one type of chocolate and allow it to harden. Next, dip the pretzel into another type of chocolate. You can completely cover the pretzel in the second type of chocolate, or just dip half of it to expose a bit of the flavor underneath.

Topped

Add a creative and tasty touch to chocolate-covered pretzel by enhancing them with toppings. When the chocolate is still wet, sprinkle your favorite toppings, such as roasted coconut flakes, crushed cookies, colorful sprinkles or nonpareils, or finely chopped nuts, on top of the pretzels.

Tags: type chocolate, cover pretzel, melted chocolate, your favorite, another type, chocolate just

Make Black Cherry Beer

The black cherry (Prunus serotina) is a species of cherry found in eastern North America. The fruit is about 1 cm in diameter and usually bitter, but it may be sweet when fully ripened to a black color. This particular cherry is more often used for flavoring rather than eaten as a fruit. The following recipe is for a true black cherry beer.

Instructions

1. Place the malted barley and crystal malt in a grain bag and pour 2.5 gallons of cold water in a pot. Heat the water to 160 degrees and hold it there for one hour before removing the grain bag.

2. Add the malt extract syrup and bring it to a boil. Add the hops and boil for one hour. Cool the pot to room temperature.

3. Boil, cool and filter 2 gallons of water. Strain the wort into the primary fermentation vessel and top off with the water to 4 gallons. Aerate the wort, add the yeast and culture and aerate again. Wait about five days until the fermentation is proceeding vigorously.

4. Add the cherries to 1 gallon of water and heat to 160 degrees for 30 minutes before allowing it to cool. Pour this into the secondary fermentation vessel. Rack the beer into this container and top off to 4 gallons with boiled, cooled and filtered water. Allow the beer to ferment for one month.

5. Rack the beer to a third container to finish the fermentation and bottle.

Tags: fermentation vessel, Rack beer

How Do You Make Red & Green Rice Krispies Treats

Use red candy to add color to your Rice Krispies Treats.

Kellogg's introduced the breakfast cereal, Rice Krispies, to the American public in 1928. While its marketing jingle includes the familiar "snap, crackle and pop," many consumers recognize the product by the bar cookie bars made from the cereal, Rice Krispies Treats. Mildred Day, an employee of Kellogg, invented the recipe in 1930 as a fundraiser for the Camp Fire Girls. The recipe went public 10 years later. Over the years, creative cooks have added their own touches to the cookie, such as giving the treats a bit of holiday flare by making red and green Rice Krispie Treats.

Instructions

1. Melt the marshmallows and 3 tbsp. butter in a pan.

2. Add a few drops of green food coloring. Stir until you have a smooth, solid color. Add more food coloring for a darker green. Red food coloring doesn't work as well, as the end result looks more pink than red.

3. Add the Rice Krispies cereal to the marshmallow mixture and blend to completely coat the cereal.

4. Wash, dry and butter your hands. This will prevent the mixture from sticking to your hands while filling the cake pan.

5. Put the mixture in a buttered cake pan, and pat down until the top is fairly flat.

6. Press red cinnamon candy into the top of the mixture. Add enough candy, so that when cutting the mixture into bar cookies, each cookie will have several pieces of red candy decorating its top.

7. Allow the mixture to firm up before cutting.

Tags: Rice Krispies, food coloring, Krispies Treats, Rice Krispies Treats, cereal Rice, cereal Rice Krispies

Make Creamy Fettuccine Alfredo

Fettuccine is a rich dish that is simple and delicious to prepare.

Fettuccine Alfredo is an incredibly rich dish made with butter, cream and Parmigiano-Reggiano cheese. It is rather indulgent if made with full-fat ingredients. While you could use low-fat ingredients or canned sauces to make a version of this dish, sometimes it's wonderful to splurge and go for the real thing. Paired with fresh arugula salad with a light balsamic vinaigrette and a cool glass of white wine, this dish will make you feel pampered.

Instructions

1. Bring about 6 qts. water to a boil in the stock pot. Drop a handful of salt in the water to help it boil and prevent the pasta from sticking together. Once the water is at a rolling boil, drop in the fettuccine. Fresh pasta should only take three to four minutes to cook, while dried pasta may take up to 12 to 13 to cook to al dente. When the pasta is done, drain it into a colander but do not rinse it; you want to retain the starch on the pasta to help the sauce coat it.

2. Melt the butter in the skillet over medium heat while you are waiting for the water to boil. Mince the garlic finely or use a garlic press if you prefer; the goal is to prevent any chunks of garlic since the Alfredo sauce should be smooth. Once the butter is melted and the garlic is light brown, stir in the cream until the garlic butter is fully incorporated into the cream. Reduce the heat to low and allow the sauce to simmer while you cook and drain the pasta.

3. Pour the drained pasta into the skillet and stir until all of the fettuccine is coated evenly. Add the Parmigiano-Reggiano cheese and stir. Season with salt to taste.

Tags: Fettuccine Alfredo, made with, Parmigiano-Reggiano cheese, rich dish, this dish, water boil

French Tea Service Etiquette

Tea time

Tea time is an escape from the ordinary. In France, this tradition began in the 1600s, when tea was served in the private chambers of royalty. Today some of the world's finest tea houses are Parisian. Tea-related gatherings are common among all classes, and men, women and children partake. Exotic tea blends and savories are overshadowed by delectable French pastries.

History

Tea arrived in France around 1636 from Holland. French royalty fell in love with the bewitching brews. Serving tea became more than a social custom. The royal family believed tea cured illnesses and restored youthfulness. Gradually, the people of France associated tea with upper society, which stigmatized tea. In 1793, when the French citizens revolted, tea was banished along with the royal family. However, in the 1830s, everything English became the rage, and tea returned to France.

Dress

Tea parties are usually dress-up events. For women, dresses or suits and possibly hats and gloves are appropriate. For men, ties and jackets are the norm. A French tea party reflects an international level of style that is softer than traditional "business dressing." Light elegance is the mood to strive for. Tea parties should be festive, not serious or dreary. Ellen Easton, an accomplished tea expert, recommends "pretty little Chanel suits or at least Chanel inspired ones" in colors that are not dark.

Etiquette

Tea-party etiquette begins with a handshake and greeting. Before shaking hands, gloves are removed. Purses go under the table or on women's laps. Sunglasses, keys and cell phones stay off the table. Napkins are unfolded and rest on laps. The host pours the tea, and his close friends may assist. Scones are consumed first, followed by savories, with sweets last. Guests who need to temporarily leave the table should place their napkins across their seats, but they should place their napkins to the left of their plates at the conclusion of the tea.

Menu

An array of sublime pastries highlights the French tea experience. Savories are optional, and hostesses often serve macaroons.

On WhatsCookingAmerica.net, Ellen Easton suggests the following French Tea Inspired Menu: Hazelnut Cream Puffs, Eclairs, Orange Pate de Fruit, Petit Fours, Almond Meringue, White Chocolate Mint Rose and Jasmine Tea with Pink Rose Sugar Cubes.

Tea Time

Low tea is an afternoon tea served with sandwiches, scones, cream and sweets. The name came about because guests were originally seated in low armchairs with low side tables. "Elevenses" is an English ritual tea that occurs during morning break time in England. Teatime in Paris can be anytime, but traditionally, friends gather at 5:00 p.m. for tea with a light meal and pastries. High tea is most elegant and includes meat and potato savories as well as other foods along with tea.

French Tea Experience

Susan Springer, owner of Your Cup of Tea, on a trip to France observed French tea traditions. As with French style, in general, visual presentation was key. Serviceware was white to showcase the food. Ms. Springer states that Parisian tearooms were "lively, noisy and composed of men, women and children of all ages."

Tags: along with, Ellen Easton, place their, place their napkins, royal family

Smoke Cornsilk

It may be hard to imagine, but there once was a time before television. You can recapture a little of that old time feeling with a trip to the woods and a corn silk smoke. Corn silk used to be a tobacco substitute for kids and even adults too poor to buy the real thing.

Instructions

1. Prepare the silk. Remove the husks and strip the corn silk from the cob. If you're grilling corn for a bar-b-cue you should have plenty. Wrap it in foil and dry it on the grill or in the oven.

2. Place a thick wad of corn silk on rolling paper. Pack or roll the silk tightly to control the burn (it's stringy, not cut into bits like tobacco.) This usually takes a little practice to get the right amount. Leave enough space at the edge of the paper to roll, and make sure the silk is spread evenly and consistently.

3. Fold the paper at the middle and roll the cigarette outwards with your thumb. You want to wrap a tight cigarette so it doesn't burn to fast. Tuck the edge facing your thumbs and lick the gum to seal.

4. Fire up and enjoy. Pass it to a friend. This is probably an experience you won't be trying again for a while.

Tags: corn silk

Make Watermelon Football Helmets

Carve a watermelon into the shape of a football helmet for a festive party addition.

A football watching party will be made complete with a football helmet carved out of a watermelon at the buffet table. This fun party addition is a great way to hold melon balls or even salsa. It only takes a few minutes to create it, but you'll have your guests talking about it for days. Take a football party theme even further by using this watermelon creation as the centerpiece of your party table.

Instructions

1. Slice a wedge from the watermelon about 4 inches from the end. Set it aside for now.

2. Make a cut from one side of the melon to the opposite side, creating a helmet shape where a face would go. Discard this piece and empty out the remainder of the melon. If you're using the melon to hold melon balls, grab your melon baller. Otherwise just scrape the melon out.

3. Create the mouthpiece of the helmet using the slice you set aside earlier. Flip the piece over so the meat of the watermelon is facing down. Using a pencil, draw a grid to resemble the helmet's mouth guard and use a small, sharp knife to cut out the grid.

4. Set the helmet part of the watermelon on a serving plate. Place the mouthpiece portion up against the helmet to look like it is all one piece. Readjust it as necessary, cutting portions if needed to make the mouthpiece fit comfortably up against the helmet.

5. Add whatever snack you want to your helmet and place it on your table.

Tags: against helmet, football helmet, hold melon, hold melon balls, melon balls, party addition

Lose Weight By Eating Spinach And Soup Before Meals

Vegetable-based soups are a powerful weight-loss tool.

During the 1980s, the cabbage soup diet was all the rage. For those of you who don't remember, it involved eating little more than, well, cabbage soup, and quickly fell out of favor as a weight-loss technique. Recently, however, it has enjoyed a small resurgence. But the truth of the matter is, you can drop pounds by eating many different types of soups, and by adding more vegetables, such as spinach, to your diet on a daily basis.

Instructions

1. Choose what types of soup you want to eat before a meal. By filling up on water, the main component of soup, you have less room in your stomach for more calorie-laden fare. Lessen the hunger signals to your brain, which may actually be thirst signals, by having broth-based soups. Eschew creamy or fattening types, such as those made with a great deal of cheese, bacon or sausage. Avoid starches in your soups as well, such as corn and potatoes. Add as many vegetables that aren't starchy as you can, such as tomatoes, peppers and broccoli. Add flavor and variety by using different spices, such as pepper, cumin or chili powder.

2. Prepare your spinach to be consumed before your meal. How the spinach is prepared is just as important as the type of soup you eat. Avoid eating it with creamy dressings or saut ing it in a great deal of oil or butter. Use only a minimal amount of butter or oil when saut ing, and add flavor using sea salt or other spices. Pair it with a little protein in the form of a low-fat but pungent cheese, such as feta.

3. Consume both your soup and spinach before your regular meal. Count your spinach as one of the several servings of vegetables you need daily. Avoid waiting until after you've eaten most of your dinner before having these healthy items. Have soup or spinach as a snack between meals if you find yourself becoming hungry.

Tags: before your, cabbage soup, great deal, soup spinach, your spinach