Actually, if you visit Spain don’t expect to see anybody other than tourists drinking Spanish Sangria in a Spanish Bar! Sangria is what you make when you have a big fiesta. Why, you ask? Because it’s a cheap way to get a lot of people inebriated!

Sangria Myth #2 – There is a secret recipe to make real Spanish sangria right?

Wrong again; there is no secret sangria recipe; the origin of this refreshment is that was traditionally made with basically whatever cheap red wine, brandy, whiskey, etc. was lying around and whatever half-rotten fruit the makers had on hand.

The mixture would then be sweetened with sugar and cinnamon typically in order to make it palatable. This is why you will actually find a lot of recipes that are believed to make the “perfect” sangria. In truth, there are many and the one you like most will vary based on personal taste!

Sangria Myth #3 – There must at least be a science to making great sangria right?

The truth is there’s no science in mixing great sangria; it’s really a matter of experimentation, how much you want to spend on alcohol and fruit, and how drunk you want your guests to be after drinking a few glasses of your punch!

Here is a basic 5-minute recipe you can follow to make what most people think of as traditional Spanish sangria:

Learn how to make Spanish sangria for your next party. Photo by {manda}.

Sangria Ingredients:

• A bottle of cheap red wine … or 2 or 3 if you have a large enough party planned! Don’t worry if you can’t find authentic Rioja or another Spanish wine; any decent red table wine will work.
• About the same amount of a lemon-lime sparkling drink such as 7up, Sprite, etc. The carbonation will help give your sangria a slight “fizziness”.
• A smaller amount (say 25% of the amount of red wine) of a spirit such as brandy, whiskey or Cointreau.
• A good quantity of your favorite fresh fruits … you can use peaches, apples, oranges, tangerines …. Even kiwis, bananas or plantains will infuse a nice flavor that could make your own “secret” sangria recipe a hit with party guests. This is why it’s best to try a few variations before your party. Or, you might even mix a few pitchers with different combinations and have a little taste test.
• Sugar and Cinnamon … add a little at a time until the sangria is sweet enough to your own taste; some people like it very sweet while others prefer a tangier zest!

How to Mix Spanish Sangria

1. If you travel in Spain, one thing you’ll find is that red wine is very cheap. You can find Spanish red wine in most grocery or liquor stores. Don’t get the stuff in the carton, but don’t spend too much either, since you’ll be mixing it with all the other ingredients and would only be overspending. I like Rioja, which is very common and can be bought on the cheap!
2. Chop up your fruit into bite-sized pieces; cut up more than you think you’ll need in case your guests are really thirsty and you end up mixing extra batches during your party! If you have time, you can pour a bit of the liquor you’re using over the fruit and let it soak overnight in the fridge. This adds flavor and also makes the fruit nice and soft; remember in the tradition of Spanish sangria, they would have been using overripe fruit you would probably throw out!
3. Use a large punch bowl to mix your wine, liquor, fruit and lemon-lime drink together. If you wait until just before serving your sangria to mix everything, it will be a little fizzier than if you prepare it too far ahead of time.
4. Add sugar sparingly; taste it. Add a little more sugar and sprinkle in cinnamon; repeat the sweetening process until the sangria is just sweet enough but not so sweet people will think its Kool-Aid; to me the best sangria is a taste bud teaser, with just the right mixture of sweet, tangy sour and bitter all together. Again, you have to experiment a little; as with so many great bartenders’ secret recipes; there really is no exact science in measuring ingredients to taste.
5. Sangria should always be served chilled; pour your Spanish sangria over ice in a pitcher, serve it up and make sure nobody at your party plans to drive home after a few glasses; this is one of those beverages that can really “sneak up” on you!

Do you have your own secret recipe for Spanish Sangria? Leave your comments and share it with everybody.
 

Try baking these yummy, easy-to-make pumpkin cookies this fall.

A real treat for the kiddos, these cookies are also incredibly good for you, using pumpkin as the main ingredient, they fit well into the Thanksgiving repertoire of fall harvest comfort foods!

Nothing warms the tummy like fresh-baked cookies and no other flavor represents the autumn harvest time more succinctly than pumpkin.

They are also a small treat to give the family when dinner isn’t QUITE finished yet and everyone needs something small to "tide them over":

Follow these simple instructions to bake delicious homemade pumpkin cookies:

Ingredients

• 1 package white cake mix
• 2 teaspoons pumpkin pie spices
• 1 cup canned pumpkin
• 1/4 cup softened margarine
• 1/2 cup raisins(optional)

Baking Instructions

1. Preheat the oven to 375
2. Beat cake mix, pumpkin pie spices, pumpkin and butter
3. Stir in raisins
4. Drop by one tablespoons onto baking sheet
5. Bake at 10-12 minutes
6. Let cool 1-2 minutes before removing from pan
7. Top with glaze drizzled over them (recipe follows)

FOR GLAZE

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Bake these heavenly chocolate cookies for the holidays ... or whenever your sweet tooth begs!

When you make these decadent chocolate cookies your family will snatch them up as soon as they come out of the oven so you might want to make a double batch.

They are a wonderful treat on a cold winter day with a cup of milk, or a hot cup of coffee. At Holiday cookie exchanges they make a great addition, try making recipe cards to put by the tray, everyone is sure to want to make it themselves.

Heavenly Chocolate Cookie Ingredients

• 1 stick unsalted butter, softened to room temperature
• 1/2 C firmly packed dark brown sugar
• 1/2 C granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/3 C unsweetened baking cocoa
• 1 large egg
• 1/2 tsp baking soda
• 1 C all purpose flour
• 12 oz. chopped white chocolate

Baking Instructions

1. Combine dark brown sugar, granulated sugar butter, vanilla extract and salt in a large mixing bowl
2. Using an electric mixer beat at high speed until light and fluffy
3. Add cocoa, egg and baking soda to creamed mixture and beat until well blended
4. Stir in flour and white chocolate
5. Cover dough and chill for anywhere from 4 to 10 hours
6. Preheat oven to 350 F. and lightly grease cookie sheets
7. Take a heaping teaspoon of dough and shape into a ball
8. Place 2 to 3 inches apart on prepared baking sheet about 6 to 10 cookies per sheet
9. Bake for 10 to 12 minutes for a chewy cookie, or 14 to 16 minutes for a crisper cookie
10. Cool on the baking sheets for about 2 minutes and the remove to a wire rack to cool completely
11. Store in an airtight container

No matter which recipe you try, fresh trout makes a great dish!

Since last weekend was Family Trout Fishing Day, we had a good bunch of fresh Rainbow trout to cook up on Saturday night. The main key is always to cook your trout as soon as possible after the catch; this will ensure you get the best taste and full flavor of the fish.

We Have Fresh Trout on the Menu Tonight

I have eaten trout cooked a lot of different ways over the years. So I thought it would be worth looking over a number of trout recipes and try to get a consensus between everyone on the best way to cook our fresh-caught Rainbow trout.

After a lucky day at a local Trout Farm (well you really can’t have an unlucky day in one of these places!), we had a dozen or so Rainbow trout ranging from six to seventeen inches, so we tried several different recipes and let people try each. The kids weren’t all excited but everyone gave the fish a try and found it pretty tasty!

Here are several popular trout cooking methods and recipes to try:

Throw Your Trout Doggies on the Camp Fire

When I was young we used to go fishing at a pond and nearby streams on my grandfather’s place in the Rocky Mountains just west of Fort Collins, Colorado. Way up in the high country of the Rockies, one year the pond froze over and he lost a bunch of prized trout in the 20 inch size range. But every summer we’d fish that pond and the small brook that fed into it.

My grandfather particularly loved the little Brook trout we caught there and would simply put a bit of butter, salt and pepper on the fish, wrap them in aluminum foil and put them on the hot coals. I think this is still one of the best trout recipes; basic and you get the purest taste of fresh trout. If you don’t have a camp fire, just put some charcoal in your grill instead.

Fry Those Rainbow Trout Rolled in Cornmeal

Grand Dad always left the heads on. “He liked to eat the eyeballs best,” I said to the kids. “Nice and crunchy he always told us”. Ooohhhhhhhh ….. Yuck ….. What do they taste like?” The kids were at once mortified and fascinated that he would eat the eyeballs. Needless to say, none of them asked to try eating the trout fisheyes.

My father preferred to cut the heads off before pan-frying them, usually rolled in cornmeal with lemon, dill, salt and pepper seasonings. This is another of my favorite ways to cook fresh trout; switch up the seasonings, add some fresh cucumber, butter, lemon, capers and dill … whatever seasonings you like best will probably work just fine. Here is one we tried that was quite delicious:

Simple, pan-fried Rainbow trout is still one of the most popular ways to prepare fresh trout.

Pan-Fried Trout with Herb Sauce

Ingredients:

• 1 large trout, cleaned and filleted
• 1 cup flour
• Salt and pepper
• 3 tablespoons extra virgin olive oil
• Splash of white wine (preferably sauvignon Blanc)
• Juice of half a lemon
• 3 tablespoons fresh Italian flat-leaf parsley, chopped fine
• 1 tablespoon fresh dill, chopped fine
• 1 to 2 tablespoons butter

Instructions to Pan Fry Trout:

1. Gently roll the trout fillets in flour and shake off the excess.
2. Heat olive oil in a medium-size frying pan over medium-high heat.
3. Season the trout with salt and pepper and put them into the pan to cook until they’re golden brown on both sides; only about 7 to 8 minutes total on medium heat, depending on the size of your trout; you want the fish to be cooked so that it begins to flake but isn’t falling off the bones, which can make it difficult to separate the bones.
4. Remove fish from the pan, set aside and then deglaze the pan with a little white wine, fresh lemon juice and herbs.
5. Sauté for about one minute to cook the herbs and infuse your fresh trout with their aromatic oils, being careful not to burn them. Remove the pan from the heat, add in the butter. Pour the butter sauce over your trout to give them a little more taste!

Broiling Your Fresh Trout

For a slightly more gourmet trout dish, we tried broiling some of the fish stuffed with pine nuts and rice with roasted red peppers, and fennel. The trick with this recipe is how to actually “stuff” the trout. While the rice stuffing ended up mostly on the side, it was delicious and turned out to be one of the favorites of our crew. Here’s how we prepared the trout:

Ingredients:

• Nonstick vegetable oil spray
• 2 large red bell peppers cut into 1/2-inch-wide strips
• 1 large fennel bulb, thinly sliced, 1/4 cup fronds chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup cooled cooked white rice (about 1/3 cup uncooked)
• 2 tablespoons pine nuts, toasted
• 2 3/4- to 1-pound whole boneless trout

Trout Broiling Instructions

1. Heat your oven to 400 degrees Fahrenheit.
2. Spray a baking sheet with nonstick and spread the peppers, veggies and fennel on the baking sheet and pour a little vegetable or olive oil over the vegetables. Season to taste and roast until the vegetables are slightly brown, giving them a stir now and then to brown evenly; should take about 25 minutes.
3. Mix rice, pine nuts and 1/4 cup chopped fennel fronds in bowl and season with salt and pepper.
4. Take the baking sheet out of the oven and place the browned veggies on the sides, put your trout in the middle and season the inside of the trout with salt and pepper, then use a spoon to put some stuffing inside each fish and fold to enclose the stuffing inside.
5. Put the baking sheet back into the oven and roast until the trout are opaque; about 15 or 20 minutes depending on the size of your trout. If you have left over stuffing, you can put that on the side with each dish.
    

Cooking delicious summer corn on the cob the right way is easy; learn the best ways to cook corn on the cob.

With summer comes nature’s bounty and nothing may taste as good as eating corn on the cob. It is one of nature’s finest culinary treats.

Good corn on the cob always begins with selecting the freshest, just ripe ears of your favorite variety of corn. Best of all is picking ripe corn straight from your own vegetable garden!

A few of the best varieties of corn for cooking corn on the cob include:

Ashworth – an early season corn variety, New York heirloom produces sweet, crisp, golden corn kernels in seven inch ears. Flavor is sweet and delicious.

Country Gentleman – an old fashioned shoe peg corn variety which produces seven inch ears with white kernels that are great for canning or creamed corn, but also great on the cob.

Golden Bantam – the gold standard, all other corns are compared to the standby Gold Bantam, with six-and-a-half to seven-inch ears filled with sweet, yellow kernels for old-fashioned, tasty corn on the cob.

Stowell’s Evergreen – this standard white variety of sweet corn dates back to 1848, producing eight inch ears with sweet and tender kernels. Great for your next barbeque cookout or picnic!

Once you have selected the fresh ears of choice, you have several basic methods to cook corn on the cob. The method you use will be determined by how much time you want to spend and preferences such as the crisp, fresh taste of steamed corn on the cob or the smokier flavor of grilled corn on the cob!

Follow these tips to prepare fresh, delicious corn on the cob every time:

Corn on the Cob Preparation

1. Regardless how you prepare it, the first step is to wash the ears of corn thoroughly in cool, fresh water.
2. Cut off any excess silk that may be hanging from the end and remove loose corn husk.
3. Some people like to submerse the ears in water and let them soak for 15 minutes; this step is optional and a matter of personal preference.

Microwave Corn on the Cob

Not my first choice, but if you’re in a hurry, a microwave will be the quickest method for cooking corn on the cob. Follow these steps:

1. Place one to three ears of corn in your microwave oven; leave the husk on the ears of course.
2. Actual microwave times vary depending on how big and how hot yours is, but a general rule of thumb is to cook one ear on high for about three minutes, pausing once at about 90 seconds to turn the corn over.
3. Experiment with your microwave oven to find the right cooking time. Avoid trying to cook more than about 3 ears at one time; the more ears you cook at once, the more time will be required to microwave them.
4. The silks will come off with the husks more easily after cooking. Let the ears cool, butter and salt to taste and let the eating begin!

Boiling Corn on the Cob

A standby method, boiling corn on the cob is easy; all you need is a cooking pot large enough to contain the number of ears you want to cook:

1. Fill the pot about half way with water and bring to a boil and place the ears in the boiling water.
2. Boiling time is a matter of taste; some people like to just boil them a minute or two to warm their corn on the cob, leaving the kernels crisp and fresh. Others like to let them boil three to ten minutes for softer kernels.
3. Let the ears cool, using oven mitts if needed to remove the husks; timing is everything as you want the corn to still be nice and warm by the time it hits the table!

Steaming Corn on the Cob

Steaming takes a little longer than either the microwave or boiling methods and you do need a BIG pan and steam insert:

1. Husk and remove silks, bring the water to a boil, place the ears in the steamer and cover.
2. Everyone will tell you they know the perfect amount to time to steam corn on the cob, but we all know it’s a matter of preference. Generally it will take about twice as long to steam corn on the cob as to boil it.  Try steaming for six minutes and then experiment from there until you find the steaming time you like best!

Cooking Corn on the Cob in a Pressure Cooker

1. Husk and de-silk your corn ears.
2. Put a cup of water in your pressure cooker with a trivet or steamer basket in the bottom and place the ears in on top.
3. Cooking time varies with different makes and models of pressure cookers, but a medium-high heat should do the job in about two to three minutes.

Baking Corn on the Cob

1. Remove the husks and silks from your corn ears, placing each ear of corn on a piece of heavy duty aluminum foil.
2. Some people will sprinkle chopped roasted red peppers on the ears and a little butter and salt; wrap the ears lengthwise in the foil and twist the ends.
3. Bake the corn in your oven at 450 degrees F for 25 minutes; time may vary depending on the size and number of ears you are baking.

Grilling Corn on the Cob

The method I like best is grilling corn to add a nice smoky flavor and crunchy bite.

1. Leave the husks and silks on the ears for best grilling results; this protects the kernels from getting charred. Some people prefer to remove the husks first; again a matter of personal preference.
2. Pre-soaking the ears is also a matter of preference, but the smoky taste does seem to come out more if you do not soak them first; some people even steam or boil the ears briefly before throwing them on the grill.
3. Get your coals nice and hot; if you grill the corn first, the coals should settle a bit, making them perfect to grill your meat afterward!
4. Depending on how hot your grill is, you will probably want to put them on for five to ten minutes; be sure to turn them regularly while they grill!
5. Some people like to remove the husks after grilling the ears for a few minutes; for a little more zest, put some tasty lime juice, pepper sauce or your favorite spicy sauce on the ears and put them back on the grill for a minute or two. Yum, let’s eat!

Get the low down on shopping for cookware, pots and pans to outfit your kitchen.

Regardless of the kind of cookware you buy, there are a few things that hold true; you want the cookware you select to have thicker bottoms, with good heat distribution, and made of a material that won’t chip or peel.

A pot that has good conductivity will create even temperatures on the bottom of the pot as well as up the sides of it so that the food cooks all the way around.

When you are looking at pots and pans, another thing you’re going to want to take into consideration is the handle. Does it seem securely attached? Not just the single screw holding it on, but real security that isn’t going to give way when you are holding a heavy pot of soup.

Select a set of pots that uses very heavy screws, is built of one piece or has multiple rivets in the handles. Some of the cookwares that you’re going to see will have heat resistant handles.

Another cookware consideration is the shape and the size of the handles. Does it fit your hand or is it far too large, and will there be enough room to comfortably use a pot holder with it? Another think to look for in a handle is the shape and size. You want enough room to be able to grab with potholders and a comfortable shape for picking up.

A matched set of pots and pans will make your kitchen time more enjoyable and convient.

• Price
• Material
• Color
• Lids and Handles
• Matching Set

Aside from price, the materials used to make cooking pans and pots are probably the most important consideration. You want cookware that conducts heat as efficiently as possible.

Ideally, quality cookware should disperse heat evenly so that no hot and cold spots will exist while you are cooking, which makes it easier to brown food evenly. A good pot or pan should also heat up and cool down quickly; another good sign of quality cookware, which is critical for sautéing and making sauces.

Here is a rundown on the various types of cookware to consider:

Copper – While copper looks great, it will be more expensive than cookware made with other materials and can be reactive, tampering with the flavor of acidic foods you may be preparing. Copper also scratches easily.

Aluminum – A less expensive alternative, aluminum may also be somewhat reactive and generally does not last as long as iron cookware, since it is a softer metal. Higher quality aluminum cookware should be anodized, which prevents it from being so reactive and increases its durability.

Cast Iron – A great heat conductor, cast iron cookware is relatively inexpensive, but can be prone to rusting, pitting and reactivity. Unless coated with enamel, cast iron is also very sticky, which is why good cooks let their cast iron pots and pans season; coating all the surfaces with shortening or oil and then baking the fat into the surfaces to seal it. This helps prevent rust and reaction from the metal as well as creating a non-stick surface to cast iron cookware. For this reason, many brands of cast iron cookware will have an enamel coating which negates the need to season the pots and pans.

Stainless Steel – Most stainless cookware pieces are reinforced with an aluminum bottom or aluminum sandwiched between inner and outer layers of stainless steel, which is a great method of construction for cookware with excellent heat conduction for cooking. This is what All Clad and other quality manufacturers sell in their premium cookware lines.

Making delicious chocolate butterfly cakes is an easy and tasty baking project!

Butterfly cakes have always been my favourite buns since I was a child and made them in my home economic cooking class.

They were so simple to make and the perfect treat when you wanted to pig out. I’ve always made the original basic ones but I recently came across chocolate butterfly buns.

They’re still so easy to make it is simply just adding one extra ingredient during the preparation. I can honestly day that these cakes are fabulous, tongue-tastic treats for your taste buds. They can be enjoyed by everyone, so why not have a go at making some for yourself.

What You’ll Need:

• 12-16 Bun cases
• Baking tray
• Whisk
• 2 x Bowl
• Metal spoon
• Cooling rack
• Knife

Ingredients needed to make the buns:

• 110g/4oz butter or margarine
• 110g/4oz caster sugar
• 2 medium sized eggs
• 75g/3oz sieved self-raising flour
• 25g/1oz sieved cocoa powder

Ingredients needed to make the icing:

• 75g/3oz unsalted butter
• 175g/6oz icing sugar
• 3 tbsp cocoa powder
• Milk or warm water

Ingredients needed to decorate:

Sieved icing sugar

Preparation:

Buns:

Step one: Pre-heat oven to 180º/ 350ºF/ Gas mark 4

Step two: Using a bowl add the butter and sugar and mix together well using a whisk until light and fluffy.

Step three: Add the eggs and whisk together. (If the mixture curdles then add a little bit of flour.)

Step four: Add the cocoa powder and the flour and mix into the rest of the mixture using a metal spoon.

Step five: Put the bun cases on a baking tray.

Step six: Spoon the mixture into the baking cases.

Step seven: Place the baking tray into the oven for 15-18 minutes or until firm and well risen.

Step eight: Take out of the oven and leave on a cooling tray.

Step nine: When cool, take a knife and cut a circle out of the top of each bun. Cut at an angle approximately half an inch away from the edge.

Step ten: Cut the circles you cut away from the bun in half and set aside.

The icing:

Step eleven: Take a bowl and add the butter and whisk until soft.

Step twelve: Sift and mix in the icing sugar gradually.

Step thirteen: Gradually add milk or water into the bowl, whilst mixing, until the icing becomes fluffy and spread able.

Step fourteen: Sift the cocoa powder into the mixture and mix well.

Finishing:

Step fifteen: Place a small amount of icing into the wholes made in the buns.

Step sixteen: Place each half of the circle that was cut from the bun and place into icing on top of the bun at an angle, (so it looks like butterfly wings.)

Decorating:

Step seventeen: Sift icing sugar onto the tops of the buns.

Tip:

For an extra treat, try adding a few sweeties between the ‘butterfly wings’.

Enjoy!

Little details such as this guest check will make your dinner party one to remember.

Choosing a Dinner Party Theme

The first thing is to pick a great theme for your party. You might like to try a Hawaiian luau or a French gourmet dinner party or even something like a progressive dinner party, where several neighbors each host one course of the meal and you walk from house to house!

You might like to try a formal dinner party, with several courses and wine to go with each. Or, you could do something fun and informal like a potluck or outdoor barbeque, which helps cut down on the amount of work that goes into a more formal dinner party. Either can be fun and depend on your taste, what you think your guests would prefer and also the space and other aspects of your dinner party setting.

So, picking a theme might mean a food theme, or it could be more intricate and involve games, costumes and decorations that set the mood and tone of your dinner party.

Having a theme will make your dinner party one to remember and gives your guests a more open and inviting party experience. Getting people to loosen up and mingle is the most critical aspect of throwing a great dinner party.

Dinner Party Planning

Careful attention should be given to floral arrangements, plate ware and decorations when planning a dinner party.

The bigger the party, the more planning and advance preparation you’ll need to do, so be sure to allow enough time to make all the arrangements. If you are having more than about ten guests, you might consider having it catered or enlisting several friends to help with the planning and arrangements.

A dinner party involves a lot of planning if you aim for perfection. The presentation of it is what influences your guests so a lasting good impression is achieved through a great presentation and it shows the effort and planning you included into the preparation to create an ideal dinner party for your guests.

When planning, don’t jump into the deep end and get overly concerned with the table settings and food. First of all decide on a time for your guests to arrive. I suggest choosing a time after 5 o’clock to ensure you have enough time to do everything that needs to be done. Secondly, you need to know what food you will be serving. In order to do this you will need to know what your guests favor.

You need to check if your guests are allergic to any foods, if so avoid choosing a meal that involves these ingredients for example if one of your guests has a nut allergy it wouldn’t be wise to present a peanut based cake. Also, be sure to find out if any of your guests are vegetarians, if any of them are choose a vegetarian meal or provide a vegetarian dish specified for your vegetarian guest(s).

Consider if you will be providing a starter, a main meal and a dessert or just a main meal and a dessert. If you do plan to provide a starter course choose a small and simple food as you should focus specifically on the main meal. Consider what drinks you will offer, for example wine, beer, champagne, tea, coffee, juice.

Setting a Proper Dinner Table

Now for the table settings; start by choosing a color scheme for the dinner as it shows how well thought out the meal has been. Decide the color of the napkins and tablecloth ensuring they suit the color scheme. It is also good to provide napkin rings because they make your table setting look neat and tidy.

Using a decorative centre piece for the table is a good idea because it makes the table look posh and breaks down the amount of table wear present e.g. plates. The centre piece shouldn’t be too overpowering or exceptionally large. A single flower or small bunch of flowers placed in a vase should do.

Place a couple of candles around the table to create a warm and comforting atmosphere. The gentle flickering of the candle will make a peaceful surrounding.

All of the table wear (cutlery, plates and bowls) should be the same style and color for each guest. Provide a different knife, folk and spoon for the starter and main meal. Provide a tablespoon and teaspoon for the dessert so that your guests have a choice of size. If you present meat then provide your guests with a meat knife. Provide glasses suitable for the drinks you will be offering. For example if you are offering champagne then set champagne flutes out for each guest.

For an extra preparation play calm music quietly in the background during the dinner to create a tranquil setting.

By following these steps of planning your guests will be overwhelmed by the presentation and it will leave a positive influence on them and you will have achieved the perfect dinner party.

The Little Touches Make a Big Difference

If you really want your dinner party to be memorable, then you need to add some little touches that make it unique. Things like invitations, having a menu for the evening, planning games to play after the meal or some exotic recipes will help make your dinner party a success.

Also, decide whether guests will eat at one table, with each course being served at the table or if they will serve themselves at a buffet. One way to break your dinner party up a little is to serve appetizers and drinks outdoors, then have the main meal in your dining room and desert in the living or family room.

Tips and Ideas for a Dinner Party Everyone Will Remember

• If possible, have a reason to celebrate as the impetus for your dinner party; getting your guests engaged in a celebratory mood helps them feel more at ease and ready to mingle.
• Set a date, checking with people you really hope to have attending to be sure they will be available. Give yourself enough time to prepare, based on the size, complexity of your theme and menu and the number of guests you intend to invite.
• Decide on the theme and style of dinner party you will throw; how many people, indoor or outdoor setting, type of menu you want to plan, etc.
• Make a guest list and send invitations to your dinner party. If you are throwing a casual dinner party for a few close friends, you might just call or email them a few days ahead. But if you are throwing a large dinner affair, be sure to send formal invitations well ahead of time and ask guests to RSVP.
• Ambience is everything in throwing a memorable dinner party! The simple things like decorations, candles and other decorative lighting, music, table settings and food selection all add up to create a dinner party people will remember.

One Week Prior to Your Dinner Party

• Set your menu and be realistic about the time you will need to shop and prepare dishes and whether or not you can pull everything off. If you are unsure about a recipe, you might want to test it ahead of time!
• Plan your seating arrangements, decorations and other details of the theme and style you have selected for your dinner party.
• Visit your local party supply store to purchase or rent items you don’t already have available. If you need things like plate ware, linens, etc. to accompany the theme of your party, you can typically rent them.
• Consider if you need help with catering or bartending on the evening of your dinner party.

Two Days before the Dinner Party

• Get all your dinner party accoutrements together and check to be sure the silverware is polished, the linens are clean, and that you have enough of everything to match the number of guests you expect.
• Prepare your decorations, floral arrangements and centerpieces, name cards and other party details; you probably won’t have much time to do these things on the day of your dinner party.
• Make selections for the music you will play, any games or activities before or after the meal and drink and wine selection. You might also ask a few guests who are close friends to bring a few items themselves like special music to play, wine that matches the menu, extra stem ware, etc.

The Evening of Your Dinner Party

• Remember to try relaxing and having fun yourself! The mood and enjoyment your guests experience will be largely determined by your own demeanor. If you are having a great time, your guests are more likely to also have fun and enjoy the evening.
• Try to set an intimate feeling that encourages mingling. Arrange seating and other areas so that people can be comfortable and together. Often times, people may want to gather in the kitchen area where the action takes place, so if possible, leave these areas clear so that people can mingle.
• Enlist guests to help with making drinks, food preparation and other small tasks only if they volunteer; some people will enjoy themselves more if they are involved in helping, while others may prefer to mingle and have fun without being involved. You have to know who does and who doesn’t want to assist.
• Look for signs that people are ready to wind down the evening; if they are talking about having to wake up early the next morning, haven’t touched their wineglass in a while or yawning, you’ll know it’s about time to let people get going.
• On the other hand, your party may be so enjoyable that you have trouble getting people to leave! If so, try dropping hints like “Who wants to finish the last of the desert (or coffee, aperitifs, etc.)?” Be sure to thank each guest as they leave.
• When your guests have all gone and the dishwasher is loaded, you will want to wind down the evening with your partner or co-host for a final glass of wine and talk about the evening’s events and what a great time was had by all.

For those who did not grow up in an Asian family and may not have learned this skill as a child, frustration and embarrassment often lead to resorting to the use of a fork when eating a Japanese, Chinese, Vietnamese or other Asian meal.

If you have trouble using chopsticks or never learned at home, read our simple guide to become a chopstick expert!

1. Using your dominant hand, place the first chopstick between the middle finger and thumb. It should lie at the base of the thumb and the lower joint of the middle finger without touching your forefinger.
2. Place the second chopstick between the forefinger and thumb of the same hand. The side of the second chopstick should lie against the tip of the thumb, with the top resting against the pad of the forefinger.
3. Keep the tips of both chopsticks parallel, with the tips even to each other.
4. The first chopstick remains stationary as you move the second with your forefinger to open and close the tips in a pincher type movement.
5. Practice this movement a few times and then try grabbing a piece of food with the chopsticks, pinching firmly and then lifting it to your mouth.
6. Note that Asian practice is to hold a bowl of rice or soup up to the mouth, making it far easier to scoop very small pieces of food or liquids into the mouth with the chopsticks. This is not considered as “bad table manners” as it typically is with western cuisine.
7. Practice using chopsticks and over time you will be as comfortable using them as you are with a fork and knife!

With a little practice you can have fun learning to eat with chopsticks.

They do need to be kept refrigerated as they don’t keep well if they aren’t. The eggnog taste is so much a part of the holiday that when I found this recipe and made it, someone told me it tasted “just like Christmas”

A tiny bit of nutmeg sprinkled over the top of the platter as they are served gives it just the right mixture of spice and sweet.

Chocolate Cups:
6 ounces semisweet chocolate — cut into pieces

Filling:
6 tablespoons fresh  dairy eggnog

1 (11 ounce, the large size) package white vanilla chips
3/4 teaspoon nutmeg

Melt chocolate in small saucepan over low heat. With 3/4 inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.

Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Stir in vanilla chips until melted. Refrigerate about 30 minutes or until mixture begins to firm up.

Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve.

These can be made and then cut and wrapped gaily in some of the awesome colored saran, with the ends tied with bits of ribbon and then used to hang on a tree, to decorate packages or given as a gift of itself.

It’s a bit messy but not at all hard to accomplish.

Saltwater Taffy Recipe
2 C. sugar
1 C. light corn syrup
2 T. butter or margarine
1/4 t. oil of peppermint (or other flavoring)
7 drops of food coloring (optional coloring to match flavoring)
1 C. water
1 1/2 t. salt

Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt.

Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275° F, without stirring. The mixture should boil gently.

Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull.

Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping.

Recipe makes about 1 1/2 pounds of candy.

Equipment:

Two mixing bowls
Hand mixer or pastry cutter (to cream the sugar and butter)
Baking sheets

INGREDIENTS:

* 1/2 cup (1 stick) butter, softened
* 1/2 cup chunky or smooth peanut butter
* 1/2 cup granulated sugar
* 1/2 cup brown sugar, firmly packed
* 1 egg
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips

PREP
Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

They do tend to be fragile, and don’t send well through the mail so another selection might be better when you choose to send cookies to family and friends.

I personally use Philadelphia Brand Cream Cheese as I find it makes the crust a good bit flakier and tastier.

Remember that handling the crust minimally will keep it less tough.

Equipment:

2 Muffin Pans

Mixing Bowls

pastry Cutter

wire whip

Crust
1/2 cup butter softened
3 ounces cream cheese softened
1 cup flour, all-purpose unsifted

Filling

1 egg
3/4 cup brown sugar, light packed
1 tablespoon butter melted
1 pinch salt
3/4 cup pecans chopped

Directions

1. Heat oven to 350 degrees F.

Have ready 2 muffin tins with cups that measure about 2 inches across and 7/8 inch deep.

2. For crust, beat butter with cream cheese until smooth. Add
flour and mix until a dough forms.

Divide into 24 balls.

With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.

3. For filling, whisk egg in a medium bowl. Add sugar, butter
and salt and mix well.

4. Spoon about 1/2 teaspoon chopped pecans into each crust.
Add filling so it comes almost to the top of the cups, making
sure it doesn’t spill over.

Sprinkle remaining pecans over the top.

5. Bake 15 minutes. Reduce oven to 250 degrees F and continue to bake until crust is light brown at the edges, 10 minutes.

Cool.

When muffin tin is cool enough to handle, loosen cups from the sides
of the tin and carefully transfer to a wire rack.

Cool to room temperature.

¼ cup canola oil
1 cup sugar
¾ cup milk (or water)
½ cup cocoa, sifted
1 tsp. baking powder
¾ tsp. cinnamon
¾ tsp. cloves
2 – 2½ cups flour

Chocolate Icing
½ cup confectioner’s sugar
¼ cup cocoa
1-2 Tbsp. milk

Materials

Parchment paper
Metal Cookie Sheets
Serrated Slicing Knife such as a bread knife
Stainless Steel Mixing Bowls

Directions:

Preheat oven to 350°F. Line cookie sheet with parchment paper.

In a large bowl, add oil and sugar and sort of cream it together. Stir in milk and add the cocoa, baking powder, cinnamon, and cloves, and mix well. Stir in 2 cups of the flour. Add the remaining ½ cup of flour a little at a time until a sticky dough forms. All of the flour might not be necessary or, if its a particularly damp day, you may need an extra spoon of it.

Divide dough in half.
Form them into loaves about 3 or 4 inches across and about 10 inches long.
They should look loaf-like and be about the same size.
Bake for 25-35 minutes, until the tops crack and a toothpick inserted into the center indicates moisture
Let cool. With a serrated knife, cut loaves at an angle into ¾-inch slices.
Set the slices back into the over for about five minutes til they are beginning to form a crust.

Wait until the cookies are ready to frost before making the icing or it will stiffen.
In a small bowl, mix together sugar and cocoa.
Add 1 Tbsp. milk and stir until well blended.
Add the rest of the milk, as necessary, until icing is the consistency you like.

With just a bit of practice they are easily accomplished and make wonderful gifts.

Ingredients

1/2 cup almonds, blanched or roasted.

1/3 cup of sugar

3 tablespoons unsalted butter

2 egg whites

1/2 tsp almond extract

1/4 cup flour

1/2 cup slivered almonds.

Equipment

Heavier metal baking sheets or cookie sheets

hand or stand mixer

mixing bowls

assorted spoons and pastry cutter

Preheat your oven to about 400 and butter to heavier metal baking sheets

Put the almonds and about 2 tablespoons of sugar in a food processor until they are ground finely.

Beat the butter with mixer til creamy and add remaining sugar and egg whites, continue beating til fluffy and then add almond extract.

Fold in the flour and then fold all of this into the ground almond mixture.

Drop this by tablespoons onto the prepared baking sheets about six inches apart.

with the back of a spoon that you have wet, spread each mound of dough til it is about three inches round and very paper thin

Sprinkle it with slivered almonds

If holes appear in the dough when you spread it don’t worry too much about it. They will close.

Bake one sheet at a time for about six minutes til the edges are crisp and the insides still pale.

life the cookie on a spatula and lay over a rolling pin, then press down the sides of the cookie to shape it like the rolling pin.

as they cool transfer them to a wire rack.

If these cookies flatten out, reheat them for a few minutes in a warm oven and reshape them.

Perfect for Christmas gifts they are hardy to send and taste wonderful with just enough cinnamon to give them a bit of bite to the taste.

Ingredients

2 cups of flour

a pinch of salt

3 teaspoons cinnamon

1 cup butter

1 cup sugar

2 eggs

1 tsp vanilla.

(large sugar granules can be sprinkled on top prior to baking if you desire)

Sift the dry ingredients together, omitting the sugar.
Cream the butter, sugar,eggs and vanilla together

Add the dry ingredients to the butter mixture and stir until it is evenly mixed.

Divide your dough into four equal parts, rolling each into a log about two inches in diameter

wrap in foil and freeze for about forty five minutes or until firm.

Preheat the oven to 375 and lightly oil two cookie sheets

slice the logs with a sharp knife into slices about a 1/4 inch thick

Back for about ten minutes or until lightly browned and crisp around the edges.

They have some larger sugar sprinkled on them that you can normally find in a regular grocers.

Follow our recipe to make these yummy chocolate pretzels!

Ingredients:

• 1 cup all purpose flour
• pinch of salt
• 3 tablespoons cocoa powder
• 1/2 cup butter
• 2/3 cups sugar
• 1 egg
• 1 egg white beaten( to glaze)
• sugar crystals for sprinkling.

Steps To make Chocolate Pretzels:

1. Sift together flour, salt, and cocoa.
2. Grease two baking sheets.
3. Cream butter and add sugar til light and fluffy.
4. Beat in the egg and add the dry ingredients.
5. Gather into a ball and chill for one hour.
6. Roll into twenty eight small balls.
7. Roll each ball into a rope about ten inches long, and loop it around itself pretzel style.
8. Brush with egg white and sprinkle sugar crystals on the top.
9. Bake for 10-12 minutes at 375 degrees Fahrenheit.
10. Let cool on wire rack.

Most culinary historians believe the recipe became popular in the 1800s, but no one in particular seems to be credited with its invention. In keeping with its namesake, this Christmas creation has a log shape made from layered sponge cake.

The sponge cake may have candied fruits or nuts akin to the dreaded fruitcake, or sometimes it’s flavored with rum. In between each layer of cake there’s delectable butter cream (the flavor changes from cook to cook). Finally the last layer of frosting is brown (chocolate) so that it has a more log-like appearance.

From here people may decorate the cake with bits of holly, others may roll the cake in crushed cookie pieces to give it a rough appearing texture, and others still get really creative and use fondant and other culinary methods to create a log complete with twigs and remnant leaves.

Traditionally this particular edible appears at Christmas Eve dinners alongside Christmas pudding. You can make your own from scratch, or when time’s pressing simply buy a nice sponge cake at the store.

Shape the exterior to be more ‘log like’ and then slice the cake into layers. At this juncture you add whatever frosting you choose to hold those layers together (I also like putting jelly in here as a surprise for the eyes and pallet). For the final layer of frosting, just buy a canned chocolate frosting and sprinkle it with chocolate sprinkles.

Add a couple of silk flower leaves or anything else you wish to make the visual impact. In the top of the log you can place candles (provided you put down a protective covering at the base of the candles, so the log literally can burn at the table while you’re eating it to attract good fortune

Coffee Buttercream:
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy
1 Chocolate Genoise Sheet, recipe follows
Marzipan:
8 ounces almond paste
2 cups confectioners’ sugar
3 to 5 tablespoons light corn syrup
For Finishing:
Cocoa powder
Red and green liquid food coloring
Confectioners’ sugar

To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled.

Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Turn the genoise layer over and peel away the paper.

Invert onto a fresh piece of paper. Spread the layer with half the buttercream.

Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.

To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs.

Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.

To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.

To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.

To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.

Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners’ sugar “snow.”
Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.

Chocolate Genoise Sheet:
3 large eggs
3 large egg yolks
Pinch salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa

Special equipment:

10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment

Set rack in the middle of the oven and preheat to 400 degrees.

Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.

While the eggs are whipping, stir together the flour, cornstarch, and cocoa.

Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.

Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn’t overbake and become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the pan.

Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.

Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.
Yield: 1 (10 by 15-inch) sheet cake

A sorbet made with cranberries is delicious. The deep red of the cranberries makes it an eye catching dessert. It can be stored in the freezer for up to three weeks, it is low in calories and has zero saturated fat. With an easy method of production and a scrumptious outcome it is the most enjoyable desert for all occasions. Equipment:

Ingredients needed:

Bacon four or five slices
Potatoes five medium
Water 1 Cup.
Sour cream 2 or 3 Tablespoons
Milk 1 or 2 cups
Salt; pepper; onion flakes; tarragon.
Tablespoon of real butter
Grated cheddar or monterey jack to sprinkle over the top.

First step: Dice bacon into small pieces, place into skillet and begin cooking on medium low.  I prefer cast iron skillets because they are ideal for cooking something that needs to cook slower.  Add onion flakes to bacon, stir.

Second step:  While the bacon is cooking, dice the potatoes into small chunks, then add to bacon. Stir then season with salt and pepper and add approximately ½ to 1 cup water, bring to a slow boil then turn on low, cover and let cook until potatoes are done. This will take about 20 minutes. Stir occasionally.

While the potatoes are cooking you can mix up the muffins and make them or prepare your salad, it might be easier to mix the muffins earlier it depends on how fast the potatoes cook. If you are doubling the recipe, then it will take longer for the potatoes to cook.

When the potatoes are almost done, add the butter and sour cream, stir and make sure it does not boil. After a minute or so, add the milk and tarragon and let soup cook together for a few minutes. It is important not to boil it as this will curdle the milk.  Gather your family around, fill the bowls and put in a good DVD, enjoy your winter days with hot soup.

Treat a favorite friend to a basket full of them at a cost that stays below twenty dollars.

Fresh Dill Vinegar

• 8 sprigs fresh dill
• 4 cups (1 quart) white vinegar

Wash the dill and then place dill in sterilized quart jar. Heat vinegar to just below boiling point (190 F); pour over dill. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding dill. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized dill, if desired. Store in the refrigerator. Makes 1 quart.

Herbal Vinegar

• 4 cups red wine vinegar
• 8 sprigs fresh parsley
• 2 teaspoons thyme leaves
• 1 teaspoon rosemary leaves
• 1 teaspoon sage leaves

Thoroughly wash herbs.. Rinse thoroughly under cool running water and pat dry. Place herbs in sterilized quart jar. Heat vinegar to just below boiling point (190 F); pour over herbs. Cap tightly and allow to stand in cool, dark place for three to four weeks, shaking occasionally. Strain out herbs. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator. Makes 1 quart.

Raspberry Vinegar

• 2 cups raspberries
• 2 cups white or wine vinegar

Wash 2 cups fresh raspberries in clean water. Bruise raspberries lightly and place in sterilized quart jar. Heat vinegar to just below boiling (190 F). Pour over raspberries in jar and cap tightly. Allow to stand two to three weeks in cool, dark place. Strain vinegar, discarding fruit. Pour vinegar into a clean sterilized jar. Seal tightly and store in the refrigerator. Makes 1 quart.

Exotic Spice Blends

Blend  these little lovlies to your own  taste and when placed in a very attractive bottle, topped with a screw on lid or a cork you can add a small raffia tag that lists the ingredients for those you are giving them to.
* Italian: dried basil, parsley, oregano and rosemary
* Mexican: ground cumin, mild chili powder, onion powder, garlic powder and paprika
* Cajun Rub: paprika, garlic salt, cayenne pepper and sage

When cooking tomatoes with foil, does the foil discoloring or mildly becoming holed create anything unsafe with the food?

The answer, according to the Alcoa folks, is no it isn’t an issue.

From Alcoa:

Why does my foil darken or discolor sometimes during baking?
The darkening of foil may be caused by moisture from the food being covered. This results in a buildup of aluminum oxide. This is a totally harmless substance that is naturally present on the surface of foil. Moisture tends to accelerate this buildup.

Why does aluminum foil sometimes melt and leave black specks on the food?
Occasionally when aluminum foil comes in contact with a different metal or a food that is highly salted or acidic, small pinholes are formed in the foil. This is a harmless reaction that does not affect the safety of the food. It is difficult to predict, but may occur under the following conditions:

1. When aluminum and a dissimilar metal are in contact in the presence of moisture, an electrolytic reaction may occur causing a breakdown of the aluminum. To avoid this use aluminum, glass, ceramic, plastic or paper containers. Do not cover sterling silver, silverplate, stainless steel or iron utensils with aluminum foil.

2. A similar reaction may occur when salt, vinegar, highly acidic foods or highly spiced foods come in contact with aluminum foil. The result of these reactions is a harmless aluminum salt. Some aluminum salts are used in medicines to treat stomach disorders. The food can be safely eaten; however, the aluminum salt particles can be removed from the food to improve the appearance of the food.

. They can be served minus alcohol or with an optional kick so that the children have the feeling they are being served something the big people are having as well.

Serve them in dressy glasses, even if you select the plastic ones, so that the little people will feel a little special.

As with any other drink, if you do add alcohol, please drink responsibly.

Holiday Chocolate Whip

4 oz.
chocolate milk
2 oz.
cold coffee
whipped cream
shaved chocolate

Optional alcoholic drink: 1 oz.   Bailey’s Irish Cream liquer
(for each individual cocktail)

Directions
Fill a tall glass with ice and add 4 oz. chocolate milk and 2 oz. cold coffee. Top the mixture with whipped cream and garnish the concoction with shaved chocolate curls.

For an individual cocktail, add 1 oz. of Bailey’s Irish Cream.

Holiday Punch

2-48 oz. (1.36 L) cans
pineapple juice
1-40 oz. (1.14 L) bottle
cranberry juice
2-750 mL bottles
soda water
1 litre
strawberry, raspberry or lime sherbet

Option: 1½ oz.   Vodka
(for an individual drink)

Directions
In a punch bowl, mix juices. and then add the  soda water. Top the mixture with scoops of sherbet.

This recipe will make  about 16 1-cup (250 mL) servings.

For each individual cocktail,  if you want alcohol, you can add 1½ oz. of vodka.

With just a glance it’s hard to distinguish between whats good quality and whats low rent, or inferior quality blade, because very often at first glance you can’t tell.

When selecting a knife, its important to look deeper than just a glance.
You are going to be looking for Precision crafting of your knife.
Look for knives that have no gaps at the joints of the knife. Particularly for cleanliness sake this is imperative.

Many of the cheaper knives will hold an edge well, but permit things to get down inside that can stay there and create unsanitary conditions when you use the knife.

The blades should have no rough edges or burrs in them.

The blade should have a ground surface that is fine and clean, and the handle and bolster will offer you a firm secure grip that your hand won’t slip from.

They should feel well balanced, be of the right weight and be tightly secured, blade to handle.

A quality knife will feel balanced in your hand, enough to lay comfortably when you lay it across the palm. The balance of weight distribution will make the knife far easier to work with in the kitchen.

Is the blade warrantied to hold a good edge?
Nothing is more frustrating than a dull knife and in fact nothing is more dangerous. A reasonably good knife will hold an edge for a long time, when used for reasonable cutting

Also check the makeup of the knife. It should resist corrosion and rusting. Check for fine grinds to assure that the blade will be as rust resistant as possible.

Dishwasher compatibility
Many knife makers will tell you it’s acceptable to put your cutlery into the dishwasher.
Generally the more high quality a knife, the less likely that is. Most of the upscale companies will tell you that its not okay, and will recommend that you hand wash your better quality cutlery.

A wide array of fine cutlery can be found at Cooking Toys.com

As a general rule, forged knives, that is those which are made of a single piece of steel, will be better quality, better grade knives and will last far longer. They are of course more expensive, but will be well worth the price that you pay.

1 and one half cups sugar

2 cups half and half

1 tablespoon instant coffee

1 tsp vanilla

2 whole eggs

6 egg yolks

3 ounces bitter baking chocolate

3 tablespoons brown sugar.

heat your oven to 350

Beat all ingredients except the chocolate with a wire whisk

pour into custard cup or ramekin

bake 35 minutes til set

Grate the chocolate over the top of it

spread to form a thin layer of chocolate and sprinkle with additional half teaspoon brown sugar

broil for about two minutes or torch it with a kitchen torch