Holiday Hors D'oeuvres

While looking for some ideas for bring hors d'oeuvre to my own holiday party, I ran across some websites to share:

HGTV Easy Hor D'eouvre

Easy Dip Ideas

Appetizer/Hors D'oeuvre Index

Kraft Foods Ideas - search on left for 'Appetizers/Snacks'

Other easy ideas that people love:

Deviled Eggs - Always the first thing to go at any event. Whether they are traditional or have a non-traditional spin, like add fresh herbs or curry powder.

Toasted Mixed Nuts, I like to bake a variety of nuts in a 350°F oven for 10 to 15 minutes until just starting to brown. While they are roasting, I melt 1 stick of butter with about a 1/4 cup of brown sugar, a splash of hot sauce (or cayenne) and some chopped fresh herbs, like rosemary or thyme.

Boursin cheese goes great with some many things. I like the garlic and herb best. You can thin it with a bit of milk or cream and then pipe it onto crudité like cucumber rounds, cherry tomato cups and carrot and celery sticks.

Bon Appétit!

143 Years Ago Today

Today in 1863, Thanksgiving was first celebrated as a regular American Holiday. Abraham Lincoln ordered government offices closed for a day of thanksgiving and praise, the last Thursday of November. Thanksgiving has actually had an interesting past with our past Presidents. This New York Sun article explains its history well, beginning with George Washington.

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The way we celebrate Thanksgiving today, and the version we see in so many plays is not exactly as it happened. Here are some interesting Mayflower Myths including the clothes they probably wore and the food they probably ate.

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When we think of our Thanksgiving Day feast, we think of roasted turkey, stuffing, cranberries and mashed potatoes with gravy. As you can probably guess, this is probably not the meal of those early settlers on their day of thanksgiving. However, turkey is the only poultry native to North America. Cranberries are also native to North America. So it is not a stretch that the Pilgrims could have eaten these delicious morsels.

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A bit late I know, but I hope you enjoyed your Thanksgiving holiday. I hope you were able to enjoy a fabulous feast with your loved ones and relax and enjoy life.

You Say Yam, I Say Sweet Pot-Ta-To

Yam, Sweet Potato. Sweet Potato, Yam. These are two terms for the same thing, right? As you can see by the photo, they are not the same. In the United States, we often use the name interchangeably.

The two are not related. The sweet potato is a root vegetable, part of the morning glory family and originates from Central and South America. The yam is a tuber originating from West Africa and Asia. When slaves arrived in the New World, they saw the sweet potato and called it yam since it looked similar to the vegetable from home.

The sweet potato has smooth, thin skin while the yam has rough, scaly skin. The sweet potato has a sweeter taste and feels moist in the mouth while in contrast the yam has a starchy taste and feels dry in the mouth. Sweet potatoes are high in beta-carotene while yams are not.

Yams, however are not commonly found in markets in the United States, so regardless of what the sign in the produce departments reads, you are most likely purchasing sweet potatoes. Yams are available in some Latin markets. I have not yet check our local international markets to see where they can locally be purchased.

Sweet potatoes are complimented nicely with brown sugar, butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon juice, lemon peel, mace, marjoram, nutmeg, orange juice, orange peel, poppy seed, sage, savory and thyme. They can be roasted, steamed, boiled, baked, sautéed, mashed and fried.

Recipe Links

Side dishes, main dishes, desserts, bread and muffin recipes

Hundreds of recipes at Epicurious.com

North Carolina Sweet Potato Commission recipes. Can also request a free recipe brochure.

Glossary of Squashes & Gourds

I ran across this on Martha Stewart Living and thought you might find it useful this time of year, Glossary of Squashes and Gourds.

It lists 16 different winter squashes, showing photos and giving their names with some hints about each. I will also add it to my LINKS.

Cooking with Pumpkins

Pumpkins were once recommended for removing freckles and curing snake bites.

Pumpkins are not just for carving. Pumpkins, which are a member of the gourd family (related to squash, melons and cucumbers), are actually a fruit. They are native to Central America and can be grown on every continent except Antarctica. The word pumpkin is derived from the Greek word for large melon, pepõn.

Native American Indians had many uses for pumpkins, from eating to using dried strips to weave into floor mats. The Pilgrims were introduced to pumpkins when they arrived to North America and they became a staple in their diet as well. Today, we have moved away from eating pumpkin, except in the Thanksgiving standard – pumpkin pie.

Pumpkins are very nutritious, being rich in Vitamins A & C, beta-carotene, calcium, potassium and fiber. Pumpkins are 90 percent water. They are also low in sodium and fat, making them a great choice for those watching their weight.

Their orange flesh is mild and sweet. Pumpkin can be substituted for squash, such as butternut or acorn squash, in recipes. When purchasing a pumpkin, choose smaller ones, not the large ones used for Jack-o-lanterns or really small ones for decorating. Most frequently sugar pumpkins are what we find in markets for cooking, which are darker in color and rounder than the carving versions.

When purchasing a pumpkin, choose one that is heavy for its size and free of nicks, bruises or cuts. Make sure the flesh is firm, with no soft spots and the color is uniform. If you pick find a pumpkin that is still green (meaning it was picked too early), you can put it in a dark room for several days to finish the ripening process. Another important point is to make sure the stem is still intact. Because of the high sugar content, organisms will begin to decompose the pumpkin at the stem if the stem has been removed.

The most common way to cook a pumpkin is to simply roast it. Divide the pumpkin in half, removing the seeds and stringy pulp. Place the halves, cut side down on a baking sheet and bake for about one hour in a preheated 350° F oven, or until tender when pierced with a fork. Spoon the flesh out of the shell and use it in recipes. Cooking pumpkin at very high temperatures can cause the flesh to become stringy.

Pumpkin puree can be purchased in the market, usually with the other canned vegetables. It is convenient and you will give you a consistent taste and texture. Make sure to read the label and make sure you are getting 100% pumpkin. There are two types of canned pumpkin – unseasoned cooked pumpkin and pumpkin pie filling that has been seasoned with sugar and spices.

Link to recipes

Over 50 recipes at about.com
Half dozen or so main course recipes at Pumpkin Nook with dessert, snack and international recipes as well

October 14

Today is National Chocolate Covered Insect Day
Ants, scorpions, crickets, grasshoppers, worms - all are available for your distinguished palate! McKandy.com boasts the largest selection of edible insects if you are interested. I have never in my life considering eating an insect. But since it is national chocolate covered insect day I, well, honestly am still not considering it. I expect them to be crunchy and do not think I can get past that part. But I guess I shouldn't knock it 'til I try it....

More importantly, October 14, 1834, Henry Blair received a patent for the seed planter. He is often cited as the first African-American to be granted a patent. Not much is known about Mr. Blair, but it has been presumed that he had been freed from slavery since slaves were not permitted to apply for patents. He signed his name on the patent with an "X" because he could not write.

So who was the first African-American to be granted a patent? In 1821, Thomas L Jennings received a patent for the invention of the dry cleaning process. Can you imagine life today without either? Bravo gentlemen!

October in Michigan

As the days get shorter, the first frost hits, the tomatoes stop coming and the leaves begin to fall, Michigan's apple season begins. Apples are a great fruit to add to cooking and baking. Besides pie, cobbler and all the great fall inspired desserts, apples are great to add to our entrées and side dishes.

The pork tenderloin previously posted is a great example of this. Like Peter Brady said “Pork chops and applesauce” – they are a great combination. Ann B. Davis’s (Alice) Pork Chop and Apple Sauce Recipe

Apple compliments bacon, cheese (especially bleu cheese), dried fruits (currants, dates, plums, raisins), fresh fruits (cranberries, lemons, oranges, pears), nuts (almonds, chestnuts, hazelnuts, pecans, pistachios, walnuts), pork and sausages. Spices that compliment apples are cinnamon, cloves, coriander, ginger, honey, nutmeg, rosemary and vanilla. When making a sauce, consider using as a foundation of brandy, cider, cognac, Grand Marnier, Madeira, rum, sherry, vermouth or red wine.

Presto! offers some great apple dishes, like:
Apple Meatloaf with diced apple inside and a great apple glaze
Chicken with Roasted Apples topped with an apple-allspice sauce
Apple-Curry Pork Tenderloin – slow cooked and mouth watering

Visit the Apple Butter Festival at Fenner Nature Center (corner of Aurelius and Mt. Hope) this Saturday or Sunday, 11 am to 4 pm.

Like the old saying goes…
A [MICHIGAN] APPLE A DAY KEEPS THE DOCTOR AWAY!

Pork Loin Stuffed with Fuji Apples

Last Sunday, my family celebrated my parents' birthdays. For dinner we made a pork loin stuffed with Fuji apples and golden raisins that was quite delicious. My lovely sister found the recipe on epicurious.com. Pork Loin Stuffed with Fuji Apples.

I made a few modifications and thought I would share them with you. We did not have the butcher cut a "1 inch incision in the center" as the recipe calls. Instead, I cut several incisions in the center of the loin and packed the filling inside. I was only able to fit maybe half to three-quarters of the mixture, so I would make less than the recommended filling. Also we did not put any of the wine in the stuffing as the recipe states. I ended up putting the wine in the roasting pan after the meat was browned.

We tried putting the wine and vinegar in the roasting pan as a reader recommended. This made for a very powerful aroma as it cooked. I do not know if this step was necessary. I would definitely recommend adding the wine to the roasting pan. After it was cooked (a 4-5 pound loin took approximately 1 hour), we strained the juices and reduced it. We added a bit of cornstarch to thicken it, however were too impatient to have it any thicker than water.

Here is a copy of the pork loin we made. Please note: I have not actually tried this version, so I can not guarantee its quality.

PORK LOIN STUFFED WITH FUJI APPLES

1/4 cup golden raisins
3/4 cup Riesling (or Gewürztraminer)
1 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon
2 lb center-cut boneless pork loin
Sea salt & freshly ground black pepper
Vegetable-oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar

Heat oven to 375°F.

Soak raisins in wine for 10 minutes. Drain raisins, reserving wine. Combine raisins, apples and cinnamon in a bowl.

Cut a pocket in the center of the loin. Fill the cavity with the apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.)

Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Pour reserved wine over and cook uncovered for 25 minutes or until pork reaches 150°.

Remove pork from pan; let rest 10 minutes. Strain all juices from pork, add vinegar and cook in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Slice pork and divide among plates. Drizzle reduction over pork.

Note: We served with mashed potatoes and steamed green beans. For dessert, molten lava chocolate cakes.

Chicken Tart

For a dinner party that was held last weekend (a sitted dinner for eight), I served a Chicken Tart with Roasted Butternut Squash and Spinach, drizzled with a Riesling Butter. We at the Presto! test kitchen must have ate a dozen versions trying to get the dish just right. After I did not think I could eat another version, we found the right combination. The final dish looked so lovely I wanted to share it.

It's So Cheesy, Part 2

I tried to upload this to the original post, but had no luck doing it. So I am adding it as a secondary post so you can see the beauty of this gem.

Animal Crackers

"Animal crackers in my soup
Monkeys and rabbits loop the loop
Gosh oh gee but I have fun
Swallowing animals one by one"

A great song originally sung by Shirley Temple, and my favorite childhood version by Anne Murray, among others. Animal crackers are actually an English invention from the late 1800's, originally called animals. After coming to the United States, P.T. Barnum used to sell these circus crackers to promote the circus. The string on the box was not originally put on as a handle, but it was to hang the boxes as ornamental presents at Christmas for children.

They are not just a snack. The name has been used as a Broadway play, a comic strip, several films and songs. And there is the age-old philosophical debate Do vegetarians eat animal crackers?

There have been 54 different animals throughout the years in that colorful circus box. Currently there are 18 types of crackers? How many can you name? And in 2002, the one hundredth year of the Barnum's Animal Crackers, a new animal was voted on and added - Bonus points if you can name that critter. (Click on comments to see the answer)

You have permission to play with your food!

September Days To Celebrate!

September is National Cholesterol Education Month. Learn something about your cholesterol and what you can do to lower yours.

September is National Rice Month. There are more than 40,000 varieties of rice - expand your palate.

September 1 - National Cherry Popover Day

September 2 - National Blueberry Popsicle Day. Although I do not know if I have ever actually seen a blueberry popsicle, make that your quest today and celebrate!

September 7, 1840 - Luther Crowell, inventor the machine that makes square bottomed grocery bags was born.

September 8 to 9 - Chile Pepper Food Festival in Bowers, Pennsylvania. It is the largest chile pepper festival in the United States.

September 13, 1857 - Milton Snaveley Hershey was born. He invented the formula for making chocolate bars and founded the Hershey Chocolate Company. Celebrate my indulging a good piece of chocolate!

September 16, 1947 - Reynolds Metals sells the first aluminum foil calling it Reynolds Wrap. Can you imagine life without it?!

September 20, 1995 - Orville Redenbacher, 88, died by drowning in his hottub after suffering from a heart attack. It really was Orville in the television ads.

September 21 to 24 - World Chicken Festival in London, Kentucky. This festival celebrates the home of Colonel Sanders and the original Kentucky Fried Chicken restaurant, established in the 1940's.

September 28 - National Strawberry Cream Pie Day

September 29 - St. Michael's Day, patron of grocers and bakers. It is also called Goose Day, saying If you eat goose today, you will never want money all the year round.

September 28 to 30 - Great American Beer Festival in Denver, Colorado.

These food facts from http://foodreference.com/

It's So Cheesy

Several weeks ago I spent a gorgeous Saturday afternoon at my grandparents' farm. My grandmother (amazing woman if I you have not met her or heard about her, but that is a another topic) had a stack of old cooking pamphlets, most circa 1950's. Among them was a fantastic little gem about, in my opinion, the most versatile and yummy food item -- cream cheese. The book was titled "Philly" Dip Party Handbook and you will be shocked to find out, it is full of dip recipes all based on cream cheese!

“Philly” dips can be simple or elegant, depending on the flavor and serving dishes you prefer. We hope these suggestions will add the variety and originality that make your parties truly festive occasions.

In an effort to find out when the book was published, I went online for some research. Unfortunately that was a dead end, several posts about the book but none had a date. I did find that you too could own this book for prices ranging from $1.99 to $22.50. I contacted Kraft food company to find out more information and am still waiting to hear back.

The recipes are all aptly named - Avocado Dip is cream cheese and mashed avocado, Cucumber Dip is cream cheese and grated cucumber. Most recipes have a couple dashes of Worcestershire sauce.

I find the most intriguing recipe to be:

Philly Hostess Dip

1 8-oz pkg. Philadelphia Brand Cream Cheese
3 tablespoons milk
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon Kraft Mayonnaise
1 teaspoon Kraft Mustard with added Horseradish
¾ teaspoon garlic salt
½ teaspoon paprika

Combine the cream cheese and milk, blending until smooth. Add the lemon juice, Worcestershire sauce, mayonnaise, mustard, garlic salt and paprika, and mix well. Serve with corn chips.

Although I may do a few things differently such as, I would substitute sour cream for the milk. The mustard with horseradish is similar to Dijon, so I would add Dijon instead of yellow mustard and may add more horseradish at the end if I thought it needed it. I would substitute a little fresh garlic for the garlic salt (I do not think it would need any more salt with the Worcestershire sauce). I may add some white pepper and garnish with sliced green onions.

According to Kraft, “Cream cheese originated in the United States in 1872 when a dairyman in Chester, New York, developed a 'richer cheese than ever before,' made from cream as well as whole milk. Then in 1880, a New York cheese distributor, A. L. Reynolds, first began distributing cream cheese wrapped in tin-foil wrappers, calling it Philadelphia Brand. The name 'Philadelphia Brand cream cheese' was adopted by Reynolds for the product because at that time, top-quality food products often originated in or were associated with the city, and were often referred to as being ‘Philadelphia quality’.”

And the reason for the blue piece of material inside the package, “We put the blue strip of material inside our 3oz packages of Kraft PHILADELPHIA Cream Cheese and Kraft PHILADELPHIA FREE Cream Cheese to help form and wrap the packages at high speeds.”

Some friends and I recently had an interesting debate about cream cheese. It is a versatile ingredient used for breakfast, lunch, dinner and even dessert. We were looking for the food item you would not want to have cream cheese with. Someone suggested pickles, but according to my new Party Handbook, The Philly Dill Dip was pickle juice and chopped pickles so that is out. I would be interested to hear what food item you do not think cream cheese would accompany.

Bon appétit!

Fresh Herbs

Late summer is harvest time for fresh herbs. The smell of fresh herbs can be intoxicating. Home grown herbs have a more pungent flavor and are readily available when cooking ~ just step out the door and pick what you need. Most herbs grow well in Michigan. Potted plants make herbs available to us year round.

* Examples of annual herbs are parsley, basil, marjoram, dill.
* Examples of perennials herbs are chives, thyme, oregano, rosemary, mint, sage (Note from experience: some of these can overtake your garden so watch carefully).

Whether you are ambitiously starting your plants from seeds or buying a gorgeous mature plant in the produce section of your market, take a little time to see what conditions your herb prefers. Most enjoy full sun with regular watering but best to learn so your plant will stay with you for a while.

Fresh herbs are best used at the end of the cooking process. Heat will destroy their delicate flavor, so I like to sprinkle them on my plate instead of in the dish itself. When substituting fresh for dried the ratio is

3 parts fresh herbs : 1 part dried herbs

If you have an abundance of fresh herbs, you can either dry them or freeze them. In either case, make sure you start with clean, patted dry herbs. There are several ways to do both; I am just including one method:

DRYING HERBS: Place whole herb leaves in a single layer on a baking sheet. Place oven on the lowest setting and place herbs in with the door ajar until they have dried. Crush or leave whole and place in an airtight container. Dried herbs are good to use for up to six months.

FREEZING HERBS: Chop herbs and place a specific amount (i.e. 1 tablespoon) in an empty ice cube compartment. Once the tray is filled, fill each compartment with boiling water. The water will blanch the herbs, helping them retain their flavor. Once the water has cooled, place tray in freezer. Once cubes frozen, remove and place in an airtight container, like a freezer bag. Frozen herbs will lose their vibrant color. Now you have premeasured quantities that you can drop in to soups and sauces at the end of the cooking. Just heat long enough to melt the water. If you are concerned about the extra water in your dish, you can melt on a paper towel before adding to your dish. Frozen herbs are good to use for up to four months.

Here are some good on-line herb resources:

Food Network's Guide to Herbs & Spices - Photos, general information, recipe links

Herb Recipes and Cooking Info - Articles and general information about herbs, herb substitutions, recipe links

FreshHerbs.com - Historical and general information, nutritional information, recipes, hints and tips

Herbs offer natural cures for some common ailments, learn more at:

Healing Properties of Herbs

Women Finess Healing Herbs

Do you have a zest for fruit?

Nothing says summer to me quite like the fruity tang of citrus! How do we incorporate this lively flavor into our dishes? There are two methods: either juice the fruit or use its zest.

According to the The Food Lover's Companion, zest is "the perfumy outermost skin layer of citrus fruit (usually oranges or lemons)...". It is used to season many types of dishes from savory to sweet. When zesting a fruit, it is important to only remove the vibrantly colored outer layer. Just below this layer is the white, soft layer called pith. Pith has a bitter taste so be careful to not remove it with the zest.

How do we remove the zest without removing the pith, you ask? Luckily several tools do the job quite well. I have included photos of the three most common kitchen gadgets used for completing this task.

With all three of these tools the key is not going too deep.
The lemon zester: This tool has tiny holes at the end of it to cut thread-like strips of zest. If a smaller sized zest is required, simply chop to desired size.
The microplane zester: This gives you a fine, grated zest. By using the smallest holes on a box grater, you can achieve similar results.
The vegetable peeler: Probably the most common kitchen tool of the three, the peeler will give you ribbon-like bands of zest which can be used whole, cut into strips or minced.

Now we have zest, what should we do with it?

• You can add zest to any recipe that calls for lemon, lime or orange juice to add more flavor to the dish.
• Sprinkle two types of zest with a mix of freshly chopped herbs on top of your favorite piece of fish. Cover and bake in a 400° F oven. A general rule is 10 minutes for every inch of thickness.
• Make a crust to add to meat. Mix zest with salt, pepper, garlic and experiment with different herbs, nuts and seeds. Try orange-rosemary, lime-cumin, lemon-pine nut, orange-sesame seed or lemon-basil. Rub the mix over a chicken breast, steak or pork chop and pan sear until brown. Depending on the size of the meat you can finish in the pan or bake in a 350° F oven until done. Use a meat thermometer to make sure the meat is properly cooked.

Bon appétit!

Keeping Your Cool!

Although we are having a relatively cool Michigan summer, I thought you might enjoy some tips for keeping things cool when the kitchen heats up.

• Match pot to burner size so extra heat isn't escaping into the air. Covering pots will help also (and bring water to a boil faster).
• When finished using a burner, put a teakettle or pot of water on the burner to absorb the heat not dissipate the heat into the air.
• Instead of turning on the oven, use your toaster oven to cook single or double servings of your favorite entrées.

Of course, recipes with no cooking involved seem the most practical solution. Some ideas: wrap sandwiches with deli meats and cheeses; summer salads with canned fish or meats, or precooked, purchased meats (like rotisserie chicken); or there is always take-out.

Grilling is an easy option with no indoor cooking. Try using a purchased marinade for your fishes and meats. I like the Mrs. Dash 10-Minute Marinade Line for sodium free alternatives (visit the site for a $2 off coupon). Whatever brand you prefer, be sure to read the Nutritional Information to find out exactly what you are getting in your marinade. You can also grill your sides. Some favorites of mine are making hobo packs on the grill. A hobo pack is a foil pouch that holds your vegetables, sometimes meats, herbs and spices. By adding a liquid such as white wine or a fat such as butter or olive oil, the veggies steam and roast for a great summertime side dish. Experiment with potatoes, mushrooms, eggplant, tomatoes, corn, asparagus and onions. Cooking time will depend on the vegetables you choose.

If you aren't in the mood for grilling, make a quick pesto and throw in cooked pasta. Pesto is great because it requires no cooking.

Another easy option is a cold soup like gazpacho or cucumber-melon soup.

What ever you decide - stay cool and bon appétit!

July is National Blueberry Month

Blueberries are a great source of fiber and vitamin C while being low is sodium and calories. In a recent study of 60 fruits and vegetables, blueberries were ranked with the highest antioxidant properties (ability to destroy free radicals). They are a great brain food, increasing memory and improving learning. They help promote urinary tract health as well as cranberries. And blueberries improve vision.

Blueberries are grown on bushes and native to North America, grown in the wooded and mountainous regions. There are about 30 different species of blueberries. They have only been commercially cultivated within the last hundred years. Now over 200 million pounds are cultivated annually.

When buying blueberries in the market, look for firm, plump berries. They should be dry (to prevent molding) and relatively free of stems and leaves. Old berries will start to look winkled and shriveled. Store them covered in the refrigerator for up to 10 days and only wash them just prior to use.

Michigan hosts at least four blueberries festivals. August 4 - 5, Imlay City hosts the Blueberry Festival. August 10 - 13, South Haven hosts the National Blueberry Festival. August 16 - 20, Montrose hosts the Montrose Blueberry Festival. August 18 - 20, Paradise hosts the Wild Blueberry Festival.

When thinking of blueberries in food, I am sure blueberry muffins, blueberry pancakes and blueberry jam come to mind. But how about trying these:

Grilled Chicken with Tangy Blueberry Sauce

Warm Blueberry and Mango Compote served over a nice salmon or tuna filet

Or try substituting dried blueberries for either dried cranberries or dried cherries in your favorite recipe.

Let me know if you try the above recipes, I would be interested to hear what you think.

Welcome

Welcome to the inaugural post of Chef Jen's blog. At this time, I'm not sure what I will be posting about. I will be giving tips and tricks for making good food easy. I am hoping to post some photos of the food I prepare. And I will be exploring the diversity of cream cheese. I am also going to looking for great food websites to share with you - so watch the links.

If you have any suggestions, topics you would like to see or specific questions you would like to have answered, please email me and I will do my best to get you answers.

jen@prestochef.com