Peppermint
Peppermint is truly an ancient flavor. Its strong, but pleasant flavor is an ancient herb that is thought to have been cultivated by the Egyptians and the Romans. Peppermint is an herb that yields a pungent oil. The oil of peppermint is a volatile essential oil distilled with steam from the herb. It is widely used for flavoring and consists mainly of menthol and menthone. Peppermint is indigenous to Europe and Asia and has been naturalized in North America and is found near streams and in other wet sites. It is cultivated in Europe, Asia and North America for its essential oil. The peppermint that we know today is an English hybrid developed in the 17th century. Apparently, every colonial herb garden most likely included peppermint as a cure for indigestion and toothache.
Holiday Table Idea
This is a nice and festive holiday table piece. Take a clear and simple glass bowl. Fill the bowl halfway with water. Add 1 package of cranberries and five medium size floating candles. The cranberries will last for about a week and is a nice addition to the holiday table.
Prickly Pear
Just what is Prickly Pear? Prickly Pear is a pulpy, often edible, round or pear shaped spring fruit of any various prickly pear cacti. The fruit of prickly pears, commonly called Cactus Fig, Indian Fig or Chumbo Fig, is edible, although it has to be peeled carefully to remove the small spines on the outer skin before eating. If the outer layer is not properly removed, glochids can be ingested, causing pain in the throat, tongue or lips as the small spines are easily lodged in the skin. That being said, Prickly Pear has a unique and delicious flavor. Try it as a syrup or as a sorbet flavor.
Christmas Cookie Contest
Tiny New York Kitchen is having a Christmas Cookie Recipe contest. Submit your Christmas cookie recipe and the winner will receive a new Wilton Cookie Ultra II Cookie Press! Entries must be sent to [email protected] and in by December 15, 2011.
Thanks to Nate G. from Vancouver, WA for submitting his Thanksgiving entry. Nate won Tiny New York Kitchen’s Meat Rub.
Happy Holidays Nate!
No More Weeping Whipped Cream
There are several ways to prevent whipped cream from weeping or separating into foam and water. The easiest way is to buy an envelope of commercial whipped cream stabilizer and follow the directions. Another option is to sprinkle 1 teaspoon of unflavored gelatin into 1 tablespoon of cold water in a medium size bowl until it softens. Then place the bowl over boiling water, to make a double boiler, until the gelatin melts. Remove the bowl from the heat. Slowly whisk in 1 pint of heavy whipping cream. Mix well. Cover and chill the bowl for at least 1 hour. Now beat with an electric mixer to form stiff peaks. Add ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Refrigerate and cover until you are ready to use.
Red Cup Cafe and Deli in downtown Chesterton offers homemade baked goods, sandwiches, and quiche, plus espresso, chai, and more, all with free delivery. Call in your order and they promise to have it out their door in 12 minutes. They will also try to meet any specific delivery times. Ownder Kristin Jackson is very friendly! Tell her that Tiny New York Kitchen sent you.
http://www.redcupcafeanddeli.com/
Grating Fresh Ginger
Fresh ginger has a pungent, sweet-hot flavor. When purchasing, look for firm with heavy knobs. Grating ginger is easy because the fibers stay in the grater. Simply rub the peeled ginger across a fine grating surface. You can use a special ginger grater that can be found at most Asian markets if you want to, but a normal grater will do just fine.
Mincing Shallots
I love cooking with shallots. To mince a shallot, separate and peel the individual sections. Place each section, flat side down, on the cutting board. Slice parallel to the cutting board. Keep the root end intact. Slice the shallot lengthwise, still keeping the root end intact. Slice across the shallot at right angles to the previous cut, making a fine dice. Throw away the root end. Chop onions the same way.
I found this great pig ornament at the Sur la Table in Chicago over the weekend. What a great find!
