Wine Clubs In Canada

Wine Clubs in Canada

Wine clubs give members the opportunity to taste a variety of different wines each month and are especially useful for people who want to expand their wine collection. Wine clubs can be hosted by wineries who distribute their own wines or organizations that accumulate and distribute wines from a variety of different wineries. Membership normally includes receiving a certain number of wines or cases of wines each month and some clubs include additional perks, such as wine pairing recommendations, newsletters, invitations to wine tastings and wine events.

Hemispheres Wine Guild

If you are a wine lover, the Hemispheres Wine Guild has four different membership levels for their wine club. The Taster membership level allows you to experience the taste of great wines around the world with four cases of premium wine sent to you every year. With the Enthusiast membership level you get 8 premium cases of wine each year and is great for people who have a good understanding of wine, but want to expand their knowledge of wine. The Connoisseur membership level is for the person who might have a wine cellar or are starting one as you receive a diverse selection of four premium, two ultra-premium and two ionic cases of wine per year. With the top Icon membership level you receive four premium, four ultra-premium and four ionic cases per year; this level is perfect for someone who wants to add to their wine cellar selection or who is a restaurant owner. All wine club memberships with the Hemispheres Wine Guild include taxes and shipping costs in their membership fees that can be paid monthly or in full.

Hemispheres Wine Guild

30 Duke St

St Catharines, Ontario

Canada L2R 5W5

(905) 397-5283

hemisphereswine.ca

Hernder Estate Wines

Hernder Estate Wines is a winery located in Ontario, in St. Catherines-just outside of Niagara. This winery offers wine tasting and tours of their vineyards and offers you a chance to enjoy their wines regularly by joining the Hernder Estate Wines Select Wine Club. This wine club features two carefully selected wines sent to you each month, shipped directly to your doorstep. Included with your wine are menu suggestions, tasting notes and recipes that go with your wine selections.

Hernder Estate Wines

1607 8th Avenue,

St. Catharines, Ontario,

Canada L2R 6P7

(905) 684-3300

hernder.ca

Pillitteri Estates Winery

Pillitteri Estates Winery is located in Niagara on Lake Ontario, and their vineyards produce full-bodied reds, whites and icewines. This winery is the largest producer of icewines in the world where icewine grapes are harvested when the temperature reaches -8 degrees Celsius or colder. Pillitteri Estates Winery features a wine club where you can enjoy two bottles of their carefully chosen wines delivered to your doorstep each month. This wine club offers three, six or 12 month memberships with the option to auto-renew. Wine club members also receive a free private tour each month that includes up to five guests with a private wine tasting, a bi-monthly newsletter, access to a members only website for winery news, and special offers and invitation to barrel tasting events.

Pillitteri Estates Winery

1696 Niagara Stone Road

Niagara-on-the-Lake Ontario,

Canada L0S 1J0

(905) 468-3147

pillitteri.com

Tags: each month, Estate Wines, Estates Winery, Hemispheres Wine, Hemispheres Wine Guild, Hernder Estate, Hernder Estate Wines

Make A Blueberry Smoothie With Nettle

I love blueberries, especially when they're in season. In fact, of all "B" berries, blueberry ranks up there in my top choices. They're filled with antioxidants and I absolutely love the color when it's all blended together. Frozen blueberries work just fine (look for the wild varieties)--however, I really do prefer fresh blueberries. Here is whip up a fresh blueberry smoothie with nettle.

Instructions

1. Select your ingredients. When looking for blueberries, make sure they're organic. If you don't have access to fresh organic blueberries, look for frozen wild berries or organic berries.

2. Prepare the tea. Pour 1 cup boiling water over 1 stinging nettle tea bag or 1 tsp. of the dried herb. Steep for at least 15 minutes, but you can do it for up to 2 hours. Make sure tea is completely cool before putting it in the smoothie. Strain out loose herb before putting it in the smoothie.

3. Add all ingredients to the blender at once in order listed. Blend until smooth. You can also use a hand blender right in the glass (the glass needs to be big though).

4. Pour into serving glasses and garnish each with a mint leaf.

Tags: before putting, before putting smoothie, putting smoothie

Ideas For Bringing An Adult Lunch To Work

Bring your lunch to work.

Sure, lunch at that rooftop restaurant across the street from your job is always fun with your co-workers, but at the end of the month when money is tight, those overly priced tuna melts seem foolish. With most work places having refrigerators and microwaves, there's no reason to waste money eating out everyday. A little planning ahead is all you need to save money and enjoy a variety of healthy and tasty homemade lunches.

Plan Ahead of Time

You're not going to feel like taking time to prepare your lunch in the morning when you are trying to get ready for work. On the weekends, plan your lunch menu for the week and go to the grocery store if necessary. Prep ingredients needed for the week on Sunday nights. Then, each night before bed, it should only take you a few minutes to prepare and pack your meal so that all you have to do is grab it and go in the morning.

Keep it Interesting

If you've prepared just sandwiches for the week, by Thursday, you may want to eat anything that doesn't come between two pieces of bread. Instead, prepare a variety of lunches that you will look forward to so that you won't be tempted to eat out. Include a variety of soups, hearty salads, pasta and stir fry. You can bring leftover dinner for lunch as well.

Avoid the Brown Bag

While brown bagging is the unofficial term for bringing your own lunch, you don't have to literally bring your food in a brown bag, wasting money on disposable bags that don't hold food well. Instead, purchase several plastic containers in different sizes that you can reuse over and over again. You will also find sturdy reusable plastic utensils as well. Not only will you save money this way, you will help out the environment by reducing waste.

Gather a Group

There's power in numbers. Encourage your co-workers to start bringing their own lunches by telling them how much money you are saving. Start a lunch group that will support each other so that you aren't tempted to eat out all the time. If it's successful, you may want to consider taking turns having one person prepare lunch for the group each day, saving you all even more money in the long run.

Tags: your lunch, lunch group, save money, that will, your co-workers

Types Of Dry White Wines

There are many varieties of dry white wine that pair well with fresh summer flavors. While the dry white wine originated in the European wine-growing countries of France and Germany, today there are also many dry whites made in America.

Chablis

Chablis is a dry white wine from France's Burgundy region. It pairs well with spicy food like Indian or with fish, and can deliver aromas of vanilla, citrus and green apple.

Riesling

Riesling in a German white wine that can either be dry or fairly sweet. The word kabinett on the label indicates a drier style of Riesling.

Chardonnay

Chardonnay is a versatile white that can be dry. Chardonnays aged in oak take on a buttery, rich flavor while those aged in steel tanks can be more citrusy.

Pinot Gris

Pinot gris (or pinot grigio as Italian wines are called) is a dry white wine with a crisp refreshing flavor. Pinot gris is grown primarily in France's Loire Valley, California's Napa/Sonoma wine region and in Venezia, Italy.

Sauvignon Blanc

Sauvignon blanc is a style of dry white wine that's frequently fruity, with aromas or citrus and berry. You can find tasty, inexpensive sauvignon blanc from New Zealand and Australia.

Tags: white wine, white wine that, wine that, Pinot gris, well with

Most Popular Australian Wines

Australia is one of the world's biggest exporters of wine.

The land down under may be known for its remote location, beautiful geography and the kangaroo, but Australia also happens to be a major player in the wine industry. Australia is the fourth largest producer of wine in the world. Australia also seems to have cornered the market on discount wine, particularly with the well-known Yellow Tail wines.

Yellow Tail Wines

The Yellow Tail brand of wines is from Casella Wines in the Riverina region of Australia. Launched in 2001, Yellow Tail became the most popular wine imported to the United States and accounts for nearly half of all Australian wine purchased. The Yellow Tail Line includes popular whites, reds and sparkling wine. Yellow Tail is popular for having quality taste and and a very low price, averaging about $7 a bottle in November 2010.

Penfolds Grange

Penfolds Grange, a shiraz wine, comes from the Penfolds winery in southern Australia and is one of the world's most famous wines. Wine collectors treasure a good bottle of vintage Penfolds Grange. Made mostly from the Shiraz grape and a little bit of cabernet sauvignon, Penfolds Grange is typically praised for being a robust, heavily concentrated wine. Penfolds Grange wines are very pricey, costing between $250 and $400 a bottle as of 2010.

Jacob's Creek Chardonnay

The grapes from which chardonnay wines are made are the most widely grown grape variety in Australia. The U.S. is Jacob's Creek's fastest growing market, largely due to their chardonnay wines. Celebrated for its clean, crisp, citrus taste, Jacob's Creek classic chardonnay is reasonably priced at around $8 a bottle. They also have a premium chardonnay, Reeve's Point, starting around $30 a bottle in November 2010.

Tags: Yellow Tail, Penfolds Grange, Jacob Creek, around bottle, Australia also, Australia world

Get A Keg In A Car

Kegs are a popular item at parties with alcohol. This article teaches you transport the keg from the store to your vehicle.

Instructions

1. Once you have purchased the keg, it is important to have a friend who can help you lift the keg and put it in your car. The most important thing to note is that a full keg can weigh around 160 lbs. or more. It is not the type of lifting that one person should be doing by themselves.

2. Open the trunk of the car in which you are going to place the keg. If the trunk does not have room for the keg, consider putting it in the back seat.

3. Once you have another helper, you should start by tilting the keg slightly so that the keg does not tip over, but the person on the other side is able to help pick it up on their end.

4. When the other person has a secured grip on the keg, lift your end using as much of your legs and as little of your back as you can. It is important not to use your back when lifting, because the weight can make for muscle strains if you are not careful.

5. When the two of you have picked the keg up, carefully put it into the trunk. It will likely not fit vertically, so placing it horizontally is typically going to be your best bet. Once the keg is in securely, close the trunk. Make sure that the trunk is fully closed so that the keg is safe and sound.

Tags: lift your, Once have, your back

Prepare Sugar Cookies

Use this sugar cookie recipe to prepare a great holiday snack.

Sugar cookies are traditionally made and served during the holiday season. They do not require a lot of time and effort to make. This sugar cookie recipe uses a simple list of ingredients. It takes about 15 minutes to prepare and 6 minutes to bake. This recipe will make about 5 dozen sugar cookies.

Instructions

1. Grease a large baking sheet with butter and set it aside. Preheat your oven to 350 degrees.

2. In a medium-sized bowl, combine 4 cups of flour and half a teaspoon of baking soda. Set this bowl to the side.

3. In a large bowl, use an electric mixer to combine 3 eggs, 1 and 1/2 cups of sugar, 3/4 cup of mayonnaise and 2 and 1/2 teaspoons of vanilla extract. Continue to use the electric mixer to beat in the flour until everything is blended together.

4. Use a tablespoon to place spoon-fulls of the dough mixture onto the greased baking sheet. Leave 2 to 3 inches in between each spoonful.

5. Place 1/3 cup of sugar in a small bowl. Use the flat bottom of a glass and dip it in water to wet it. Dip the wet bottom of the glass in the sugar bowl and then gently flatten out one pile of dough into a cookie shape. Repeat until you have flattened all the dough and coated the tops with sugar.

6. Place the baking sheet in the oven and bake for 6 minutes. Remove and allow to cool completely before serving.

Tags: baking sheet, bottom glass, cookie recipe, electric mixer, sugar cookie, sugar cookie recipe

Care For Old Wood Dough Bowl

For many bread makers, an old wood dough bowl is a true treasure. Wooden dough bowls can be purchased new, but older bowls can be found at thrift shops, flea markets and antiques stores. Many bakers think that the older bowls are the best because they are well-seasoned and require very little care. You can recognize an old wood dough bowl by its size and shape; most are shallow with 4- to 5-inch sides and 12 to 15 inches in diameter. They can be round or oblong, depending on the style used by the maker.

Instructions

1. Wash your wooden bowl as soon as possible after it is used. Use a dishcloth or wet sponge to wipe out the bowl and a plastic scrubby to remove any dough that clings to its sides.

2. Avoid allowing wet foods to sit in the bowl. Moisture will seep into the wood fibers and possibly cause cracks as the wood dries.

3. Dry the bowl with a clean dishtowel immediately after washing.

4. Use paper towels to rub a light coat of almond oil or mineral oil on the inside and outside of the bowl. This will protect the bowl from drying out. Do not use cooking oil because it can become rancid when exposed to air and affect the taste of the next batch of bread.

5. Lightly oil your bowl monthly, even if it has not been used. Not only will this keep your bowl from cracking, it will help the bowl continue to develop its own patina.

Tags: bowl from, dough bowl, older bowls, wood dough, wood dough bowl, your bowl

Make Ultracrispy Thin French Fries

These thin, crispy fries are irresistible. If they're cut thin enough, they can be fried once to a golden crispness. For frying thicker cuts, see "Make French Fries," under Related eHows.

Instructions

1. Peel the potatoes and use a sharp kitchen knife or mandoline to cut them into thin strips about 1/16 inch thick. They should all be roughly the same size: no thicker than a strand of cooked spaghetti.

2. Blot the potatoes dry with a clean linen kitchen towel or a generous number of paper towels. Be thorough.

3. Pour 1 inch peanut oil into a 10-inch skillet. Clip the deep-fry thermometer to the rim of the skillet and submerge the tip in the oil.

4. Heat the oil over medium heat to 300 degrees F.

5. Add 2 c. potatoes and stir them with a long cooking fork to prevent them from sticking together. The oil will bubble rapidly, so be careful.

6. Note that the oil temperature will drop at first, then begin to rise. When it reaches 350 degrees, pull out a few pieces, let them cool and taste them. They should need only a minute or two longer.

7. Don't let the temperature of the oil exceed 375 degrees.

8. When the fries are cooked and golden brown (continue to remove, cool and taste to be sure), remove them all with a skimmer and blot dry on a generous amount of clean paper towels.

9. Repeat with other batches by allowing the oil temperature to drop back to 300 degrees.

Tags: cool taste, French Fries, paper towels, them with, They should

Make Easy Apple Cinnamon Rolls

Easy apple cinnamon rolls taste fantastic and only take about an hour to make and cook. Don't expect any of these to be left over for later!

Instructions

1. Preheat oven to 350 degrees. Place 1 cup brown sugar and 1 tbs. cinnamon in a shallow bowl and stir until the ingredients combine. Melt the stick of butter and place the melted butter in another shallow bowl.

2. Peel the Granny Smith apple. Remove the core and the seeds and slice into 1/8-inch slices. Carefully lay the apple slices into the baking dish until the whole base is covered with apples. You may need to cut some of the apples to fit into gaps between the slices.

3. Open the containers of refrigerator biscuits. Separate the biscuits and then cut each biscuit in half. Roll each biscuit half into a ball. Dip each biscuit ball in the bowl with the melted butter until the ball is coated with butter. Then roll the wet ball in the brown-sugar-and-cinnamon mixture until the ball is covered with the sugar. Place the sugared ball into the baking dish on top of the sliced apples. Repeat until all of the biscuits are fitted into the baking dish. Note that the butter will keep the easy apple cinnamon rolls from sticking.

4. Bake for 30 minutes or until the biscuits are done. Before the easy apple cinnamon rolls cool (and stick), turn the baking dish upside down over a serving platter. The apples and the brown sugar cinnamon will have cooked and formed a caramel sauce that will drip over the biscuits. Eat the rolls while they are piping hot and serve with coffee or tea for a great breakfast treat.

Tags: baking dish, apple cinnamon, apple cinnamon rolls, each biscuit, into baking, into baking dish, biscuit half

Make Dry Cottage Cheese

Dry cottage cheese---also known as dry curd cheese or cheese curds---is cottage cheese without any liquid additives such as milk or cream after the milk is curdled. Finding dry curd cheese isn't always easy in grocery stores, but it is usually available in health food stores or at farmers markets. One option for making dry cottage cheese on your own is to rinse and drain the excess dairy liquid from the cheese curds using a colander. However, you can also use the following recipe to make dry cottage cheese from scratch.

Instructions

Make Dry Cottage Cheese

1. Pour the gallon of milk into a large pot.

2. Add the half cup of instant nonfat dry milk.

3. Cook the mixture on the stove at medium-high, without boiling.

4. Once the mixture has reached a lukewarm temperature, stir while adding the cup of buttermilk.

5. Cook at medium-low heat for 12 hours or until several cheese curds have formed.

6. Once finished, cut the formed curds into half-inch pieces, and raise the temperature between medium-high and high.

7. Stir and cook for 30 minutes until there is no appearance of moisture.

8. Scrape out the curds into a cheese cloth-lined colander. Completely drain excess liquid from the curds, and then rinse them in warm water.

9. Drain and dry the curds once more. Place the curds in a bowl and lightly sprinkle salt over them.

Tags: cottage cheese, cheese curds, curd cheese, curds into, drain excess, liquid from

Core A Pepper For Stuffing

Prepare bell peppers for stuffing by removing their stems and cores.

Bell peppers stuffed with ground beef and rice make a delicious and hearty meal. If you're a vegetarian, you can use soy grounds in place of meat. Make the recipe your own by adding herbs, such as oregano, basil or parsley. After stuffing the peppers, you can bake them in a tomato sauce for a sweet and tangy flavor. For the best taste, remove the peppers' spongy cores and ribs before filling them.

Instructions

1. Rinse the bell peppers under running tap water to remove bacteria and pesticide residue before preparing them. Pat the peppers dry with paper towels.

2. Position the pepper on its side on a cutting board. Use a sharp paring knife to slice 1 inch of the stem end off of the pepper. Discard the stem.

3. Stand the pepper on its end. Use a spoon to gently scrape the seeds out of the pepper.

4. Use the knife to cut the core out of the top of the pepper. Shave the ribs that were connected to the core off by running the knife vertically down the inside of the pepper. Discard the core and ribs. Stuff the cored pepper.

Tags: pepper Discard

Make Fig Jam

Figs are a tropical fruit that can grow in cooler areas outside the temperate zone, provided they are protected from the cold. Once the tree is established, it will produce more figs than most people know what to do with. Making fig jam is one simple solution to this predicament. The procedure is simple, the ingredient list is short and the preparation is easy.

Instructions

1. Trim any hard stems from the fresh figs and place them into the saucepan. If the variety has tougher outer skins, chop them finely. Cover them with water and bring to a boil.

2. Simmer the figs, stirring occasionally to keep them from sticking. Add more water if necessary. The figs should become tender and release most of their seeds. Simmer until the mixture thickens.

3. Add an equal amount of sugar as the fruit mixture and bring back to a boil. Taste the jam and check to see if it needs lemon juice for tartness. You can reduce the amount of sugar by using boxed, sugarless pectin. Follow their directions for adding the pectin and add the sweetener of your choice to taste.

4. Bottle the jam into sterilized canning jelly jars and close with a lid. Screw it on tight and set aside in a draft-free area to cool.

Tags: amount sugar

Do Wax Seal Canning

Sealing canning jars with wax is an easy way to preserve food that you'll use within a short amount of time, such as two to three months. When the wax on jars becomes older, it may shrink and lose its sealing hold. This allows air into the food, which lets bacteria and mold enter. To be extra safe, it's a good idea to use a lid and ring over the top of the wax seal. This keeps air out, while giving the jar a tighter seal.

Instructions

1. Spoon the prepared food into the canning jars, leaving about 1/2 inch clear at the top.

2. Place the paraffin wax in the top pot of a double boiler. A double boiler is made up of two pots, one on the bottom for water and a second pot that fits inside the first to hold the food. These pots are used for making candy and other confections. Fill the bottom pan halfway with water. Allow the water to boil while the wax melts in the top pot.

3. Use a candy thermometer to make sure the wax does not go over 375 degrees Fahrenheit.

4. Melt the wax completely. It will be clear, with a water-like texture.

5. Spoon wax into each jar on top of the processed food to fill the jar. Allow the wax to cool a bit. It will have a white, solid appearance, but still feel warm to the touch.

6. Place a lid onto each jar. Screw on a ring over each lid. The warmth of the wax will help the lid and ring produce a second seal as it becomes cool.

Tags: canning jars, double boiler, ring over

Cook With White Asparagus

Many cooks shy away from white asparagus because they don't know cook it properly. White asparagus is much the same as the regular green variety and if you prepare it in the right way, it becomes a versatile and delicious vegetable.

Instructions

1. Make a small cut in the spear about half an inch from the bottom. Use a very sharp knife to take off the outer peel by cutting upward from the bottom in smooth pieces. The tough peel can be time consuming to remove but makes for a much softer and better tasting flesh. Repeat the peeling process until all spears are peeled.

2. Gather together about 6 spears of roughly equal length and width and tie them in a loose bunch with the kitchen string. Don't pull too tightly so that the water can still get in between the cracks to cook evenly.

3. Boil a pan of water big enough to house the spear bunches easily. You can leave the bunches in just plain water, or add a tbsp. of vinegar and salt and pepper or lemon juice to taste.

4. Take the fattest and largest spear bunches first as these will take longer to cook and wait a couple of minutes before adding the thinner bunches. How long you cook the asparagus for depends on how "al dente" you like it, so anywhere between 3 and 10 minutes, depending on the size of the spears.

5. Serve the asparagus immediately as a side vegetable or add to other recipes to create a hearty soup or salad base. When white asparagus is tender, you can substitute it for green asparagus in most recipes, but many chefs particularly recommend this variety with citrus flavors and pepper.

Tags: from bottom, spear bunches

Tips On Use Guar Gum

Guar gum is a food thickening agent, almost eight times as powerful as cornstarch for thickening applications. Guar gum does not require heat to thicken liquids and prevents ice crystals from forming in foods. Guar gum is produced from a bean called the cluster bean or guar bean, grown primarily in Pakistan and India. Guar gum is used in much the same way as xanthan gum and both agents can normally substitute for the other. Guar gum is usually packaged as a loose, light-colored powder from coarse to fine.

Adding the Right Amount for Thickening

Guar gum can be used in place of flour or cornstarch for food in recipes to act as a thickening agent. When using guar gum in place of flour, use a sixteenth of what is called for in the recipe.

Therefore, if your recipe calls for 2 tablespoons of flour, use 3/8 teaspoon of guar gum. If the recipe calls for 1/4 cup of flour, use 3/4 teaspoon of guar gum. Measure exactly, as even small changes in the amount of guar gum can result in a changed consistency.

If you are replacing cornstarch in a recipe for thickening, use an eighth of what is called for. If the recipe calls you 2 tablespoons of cornstarch, use 3/4 teaspoon of guar gum. If the recipe calls for 1/4 cup, use a 1 1/2 teaspoons of guar gum.

Techniques for Use

Since guar gum does not require heat for thickening, it is useful for thickening room temperature or cold dressings and sauces. Guar gum is relatively tasteless, especially since so little is used compared to the bulk of the recipe. Add the guar gum by 1/8-1/4 teaspoon increments and stir or shake well. Adding too much will give the food a gummy texture.

Guar has a tendency to clump. To combat that, sprinkle the guar gum into the food evenly. Some people like to use clean spice shakers. Add the amount you want into the shaker and sprinkle it in, continuously stirring.

Applications Beyond Thickening

In gluten-free baking, guar gum can be added as a binder to replace the lack of gluten. Baking products using regular flour rely on the gluten in the flour to help with the texture and structure. The amount of guar gum that you should use in each recipes varies, but generally speaking, for every cup of gluten-free flour in the recipe, use 1/2 teaspoon of guar gum for cakes, 1 teaspoon for breads and pizza crusts and 1 1/2 teaspoon for cookies.

Tags: recipe calls, teaspoon guar, amount guar, called recipe, calls tablespoons, does require, does require heat

Spanish Holiday Foods

Chistmas in Spain would not be the same without almonds.

Greek, Roman, Celtic and Arabian occupiers have all influenced the cuisine of Spain, and their epicurean legacy is just as apparent during holidays as any other time of the year. This can be seen in the liberal use of almonds, almond paste, oranges and olive oil in many of the favorite foods and treats eaten during Spanish holidays.

Christmas

According to Worldwide Gourmet.com, Christmas in Spain would not be the same without Touron, a nougat candy made with almonds and honey. Touron is of Arabic origins, and authentic recipes use either ground almonds for soft (Jijona) touron or whole almonds for hard (Alicante) touron. Touron is traditionally served with ice cream and a chocolate sauce made from olive oil.

Epiphany

Spanish Epiphany bread, or Roscon de Reyes, is enjoyed on January 6 as part of the celebration of Three Kings Day. In Spain, it is traditional to open gifts on this day as it commemorates the Christian tradition of the wise men bringing gifts to the baby Jesus. Epiphany cake is flavored with brandy, orange flower water and orange zest and baked in the shape of crown. A small treasure, such as a silver coin or a bead, is hidden in the cake, and the person who finds the surprise is thought to be gifted with good luck for the coming year.

Easter

La Mona (meaning "the feminine" or "the feminine cake") is a chocolate delicacy that comes in a variety of shapes, most of which are intended to please children. It is decorated with either chocolate eggs or real eggs that have been hard boiled. A La Mona is a traditional Catalan gift that a godfather presents to his godchild on Easter Sunday.

Monas de Pascua (the feminine Easter cake) is very similar to La Monas, but it is found on the Valencia coast and in Catalonia. In addition, Monas de Pascua has a small surprise hidden inside of it.

All Saints Day

Foods enjoyed during All Saints Day are traditionally sweet treats. Almond cakes and roasted chestnuts are popular snacks during this hectic celebration, when people spend the day visiting and decorating the graves of their deceased relatives. Sweet potatoes, or "el boniatos," are a favorite food in Catalonia on this day. One especially unusual treat is "huesos de santo," or "bones of the saint," marzipan candies shaped like bones.

Tags: Monas Pascua, same without, Spain would, Spain would same, would same, would same without

Order A Healthy Salad

Healthy salad

Many people are under the impression that any salad is healthy. The truth is that some salads have more calories than other menu options. This is because they are topped with fried chicken and other unhealthy ingredients. Thankfully it doesn't have to be this way. It's possible to order a salad that is delicious and healthy. Read on to learn order a healthy salad.

Instructions

1. Start with dark greens. You may prefer iceberg lettuce, but it lacks nutritional value. Instead, choose baby spinach or arugula. Both choices are loaded with nutrients and have much more flavor than iceberg lettuce.

2. Make it colorful. Colorful vegetables are high in nutrition. The key is to make sure they are raw vegetables. Stay away from roasted peppers and canned vegetables. Also don't be afraid to ask for extra vegetables in place of high-fat ingredients.

3. Add low-fat cheese. Cheese is one of the worst ingredients on a salad. This is because most restaurants choose to use high-fat varieties in large quantities. Ask if you can substitute those high-fat varieties with a low-fat cheese. If a low-fat cheese isn't available, ask for the cheese on the side and only add 2 tbsp. to your salad.

4. Choose low-fat protein. It's not uncommon to find salads with pepperoni or even deep fried chicken. Both of these options are very unhealthy. Luckily there are several healthy protein choices available. For example, you could add egg whites or grilled chicken breast.

5. Ask for the dressing on the side. Restaurants are notorious for adding too much dressing to a salad. In order for your salad to be healthy, you need to ask for the dressing to be on the side. Even if you order fat-free dressing, this is an important step. Fat-free dressings still contain calories and all that dressing can really add up.

Tags: low-fat cheese, dressing side, fried chicken, high-fat varieties, iceberg lettuce, salad healthy

Jar Large Batches Of Hollandaise Sauce

Use any fashion of jar that you have to seal the hollandaise for refrigeration.

Hollandaise sauce is typically something that must be used within about 30 minutes of preparing, and held hot it or it will break. The traditional recipe calls for only the egg yolks to be beaten with the butter and lemon juice reduction, however, by adding whipped egg whites the sauce can be cooled and reheated without breaking. Hollandaise sauce can be used on meats or vegetables to add buttery and slightly acidic flavor. To make hollandaise into Bearnaise sauce, add chopped tarragon.

Instructions

1. Add the water, lemon juice and white pepper to the small saucepan and put it on the stove over medium heat. Allow the liquid to reduce by half the volume and remove it from the heat to cool at room temperature for about 30 minutes. Meanwhile, melt the butter in a small bowl in the microwave for about one minute.

2. Fill the medium saucepan about one-third full of water and place the medium mixing bowl on top of it. Place the double boiler on the stove over medium to high heat to bring the water to a simmer. Add the three egg yolks to the bowl and whisk them in a figure eight pattern with your dominant hand.

3. Slowly drizzle in the reduced lemon juice mixture while continuing to whisk in a figure eight pattern. Then slowly drizzle the butter in a small stem while whisking vigorously. If you see any butter starting to pool up in the yolks, stop adding butter and whisk it in until the mixture is smooth. Remove the sauce from the heat.

4. Add the three egg whites to the small mixing bowl and whisk them until they have stiff peaks. Fold the whipped egg whites into the hollandaise sauce with the whisk by bringing the whisk up and over the egg whites and gently mixing them in.

5. Remove the lid from a clean jar and place a wide mouth funnel in the jar. Slowly pour the hollandaise sauce into the jar. Wipe the rim of the jar with a paper towel to avoid bacteria growth and tightly screw the lid back on the jar. Keep the sauce in the refrigerator for up to a week.

Tags: lemon juice, about minutes, bowl whisk, bowl whisk them, butter small

Tossed Salad

Tossed salad includes a variety of ingredients.

A classic starter, tossed salad takes on the culinary appeal of the creator with a nearly endless list of likely ingredients. The only ingredients that remain essential are lettuce and a dressing, but even within that category, a range of possibilities exists. Matching the ingredients to the theme of the entire meal helps pare down the selections and keeps the menu cohesive. If tossed salad is one of the primary menu items, as in a lunch of soup and salad, the cook can enjoy more leeway. When possible, use the freshest ingredients to produce the best result.

Instructions

1. Wash lettuce in a colander and drain it well. Use a salad spinner for more effective drying. Common lettuces for salad include iceberg, butterhead, romaine, green and red leaf varieties, spinach, endive and arugula. A very simple salad might have one or two varieties, while others blend several types. Use endive and arugula sparingly to decrease bitterness in the salad.

2. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

3. Prepare vegetables for the salad. Grate raw carrots or beets to add sweetness and color. Cut paper-thin slices of red onion or cabbage. Other ingredients include cherry or in-season tomatoes, green peppers, cucumbers, avocados, green onions, radishes, blanched broccoli and cauliflower or fresh green peas. Do not add the ingredients until ready to toss the salad. The added moisture or acidity, particularly in the case of cut tomatoes, can wilt or blacken lettuce leaves when left sitting too long.

4. Select proteins to add to the salad. Common ingredients include chickpeas, kidney beans, sliced hard-boiled egg, strips of chicken breast, seeds or slivered nuts. Like the vegetables, include these ingredients right before service. In some cases, cooks like to decorate the tops of the salad with these items.

5. Add the chosen ingredients to the lettuce in the salad bowl. Use long-handled salad servers and gently toss the salad, getting down to the bottom of the bowl so all ingredients are thoroughly mixed. Some cooks prefer using their clean hands to avoid bruising any of the ingredients.

6. Make or purchase a salad dressing. Many people like to choose their own salad dressings, so a selection of common dressings may be best with a large number of guests. Another choice is to choose a dressing and dress the salad immediately before serving. Do not add the dressing too early or the salad will turn soggy. Common dressings include ranch, caesar, vinaigrette or blue cheese.

7. Allow the guests to serve themselves from the bowl, or present in individual servings.

Tags: endive arugula, ingredients include, salad bowl, toss salad, tossed salad

Make A Good Espresso At Home

Making good espresso at home starts with a quality machine to brew the delicious coffee. Your machine should be able to produce at least 9 bars of pressure. Low end machines begin at 8, but 16 bars produces consistent results for crema. Throw in a grinder unless you buy a Super Automatic brewer.

Instructions

Choose Your Equipment

1. Consider a super automatic espresso machine. These models do it all. They grind the beans, tamp the coffee, brew and dispose the spent grinds. Also comes with programmable controls.

2. Look at a semi-automatic machine. You fill the portafilter hopper with coffee and lock in place. Press the switch or knob to brew then manually stop it at your favorite cup level. If you don't buy coffee pre-ground you need to purchase a grinder.

3. Get a lever model. This type is completely manual. You pump a lever that builds the pressure for brewing. An upward movement causes the water to flow to the coffee then add the needed pressure with a downward movement. The only electrical feature is the on switch for the heater element.

4. Shop for a grinder. Buying your favorite coffee beans fresh then grinding them yourself adds a nice touch for making good home espresso. The smell of the coffee beans sets the mood. Buy a burr grinder for best results with espresso beans and not a bladed kind.

Make Your Espresso

5. Buy your Arabica beans or espresso brand. Make sure the package says espresso. The essence of espresso is the crema. This frothy brown creamy layer at the top comes from the beans oils.

6. Grind the beans for fresh taste. Many brand names also come pre-ground. Experiment toward the fine setting. If your machine is having a hard time pushing the water through go to a higher grinder setting. The smaller the number on the grinder the finer the grind so read the instructions for your particular type.

7. Fill your water container. Good quality water is needed. Filtered or distilled is desired and hard water is not good to use.

8. Place your hopper into the portafilter and add the coffee. Use a 2-shot hopper for 2 oz. of espresso. This is about ? cup of coffee.

9. Tamp the grounds into the hopper with a coffee tamper. Experiment for best results. Sometimes applying too much pressure will hinder the flow of water. If the water drips through the portafilter chances are the tamping was too much or the ground beans too fine.

10. Lock the portafilter onto the machine. Follow your machines instructions. Usually about a 45 degree turn of the handle locks it in place. Don't forget your cup!

11. Watch the machine signal the water temperature is just right. Turn the brewing knob on to make a good cup of espresso. Remember to turn it off for the semi-automatics!

Tags: beans fresh, best results, coffee beans, good espresso, hopper with, hopper with coffee, with coffee

What Are Tapas Foods

Order a number of different tapas, or small dishes, to share with your friends.

In Spain, tapas are small plates of food -- similar to but not the same as our appetizer dishes -- that are meant to be eaten while enjoying drinks at a bar. Recently, tapas have become an increasingly popular food trend at many restaurants in the United States, where guests will often order several plates to share with their table mates.

Tapas History

Tapas originated in the Andalusia region of Spain. The word "tapa" means lid or cover in Spanish; originally, little plates or covers were placed on drinks in a bar to keep the flies and insects out of them. The proprietors of the bars began to place small portions of food onto the lids as a way to entice customers. In Spain, an enjoyable night out for many will consist of barhopping and tapas sampling.

Types of Tapas

Almost any dish that can be eaten in small portions can be a tapas. In Spain, tapas are broken down into three categories. Finger foods that are easy to nibble on are known as "cosas de picar," while tapas that are picked up by means of a toothpick or other small utensil are called "pinchos." The third category, "cazuelas," are dishes that are served with a sauce or are cooked in the traditional Spanish pot of the same name. The Spanish eat a lot of seafood, so many tapas incorporate fish or shellfish. Lastly, tapas can be served hot or cold.

Popular Tapas Dishes

Tortilla Espanola, Calamares Fritos, Pulpo Gallego and Gambas al Ajillo are four examples of tapas dishes that are popular in Spain. The first is one of the most common dishes found on a tapas bar menu. It is a potato and onion omelet. Some chefs will add sausage or other meats to the omelet. Calmares Friteo--more commonly known as calamari--is fried squid. Pulpo Gallego is a Galician dish consisting of boiled octopus that is served with boiled potatoes. The last dish, Gambas al Ajillo, is shrimp that has been sauteed in garlic and olive oil.

Modern Takes on Tapas

As often happens with food trends, the Spanish tapas have been fused with other types of cuisine to create new, unique versions. In the United States and Europe, foodies can find restaurants that have fused the tapas idea with Japanese, Indian, Italian, Mexican and other cuisine. Some restaurants will simply make their dishes smaller and call them tapas, while other chefs will actually blend Spanish spices and ingredients together with their native dishes to create unique offerings for their guests.

Tags: dishes that, chefs will, create unique, Gambas Ajillo, Pulpo Gallego

Make A Watermelon Mojito

Make A Watermelon Mojito

The minty mojito cocktail's origin is attributed to Francis Drake in 1586. The secret to the watermelon twist on this historically refreshing drink is a pinch of salt. The salt brings out the flavor of the watermelon, helping it combine perfectly with the mint, lime and rum. The result is a refreshing summer drink with a lovely pink color best served on an outdoor patio on a sunny day.

Instructions

1. Blend 3 cups of 1-inch watermelon cubes in a blender until smooth.

2. Squeeze the juice of about 2 limes to produce ? cup of lime juice.

3. Combine 15 fresh mint leaves, 2 tbsp. sugar, ? cup lime juice and pinch of salt in a small drink pitcher. Use a bartender's muddler, wooden spoon handle or long, iced-tea spoon to lightly crush the mint leaves to release the oils and stir the ingredients together. Leave the leaves largely intact.

4. Add ? cup of light rum and the blended watermelon to the pitcher and stir.

5. Fill four tall glasses with ice. Pour the watermelon mojito mix into the glasses and top up each glass by dividing 1 cup of soda or sparkling water among the four glasses to give the drink a little added summer sparkle. Decorate with mint sprigs or cocktail umbrellas.

Tags: lime juice, Make Watermelon, Make Watermelon Mojito, mint leaves, pinch salt, Watermelon Mojito, with mint

Learn The Stock Trading Basics

Learn The Stock Trading Basics

If you are serious about investing then you need to learn the stock trading basics. Without a good base of knowledge you will be lost in a sea of jargon. The first step to making money in the stock market is to understand how it works.

Instructions

1. Purchase stock market books. As the saying goes, it takes money to make money. The best choice you can make is to buy the stock books upfront. These books will help you understand the stock market lingo and the stock trading basics that every investor needs to know.

2. Practice trading stocks online. Many websites have a free stock trading practice option to get you used to trading stocks. You can try out your new strategies with pretend money before investing any real money. This is a great way to learn the basics of trading stocks. This will help ease your nerves before investing any real money.

3. Sign up for a brokerage account. Most brokers offer free information about trading stocks. These include various powerpoints, videos and classes that you can take with your broker. Most brokers also have a hotline that you can contact if you have any basic questions.

4. Join stock trading forums. There are many free website forums that provide information for their users. You can also share your knowledge with others. This is a great way to gain knowledge about stocks.

Tags: trading stocks, stock market, before investing, before investing real, investing real, investing real money, Learn Stock

Buy Alligator Meat

A lot of people make fun of the fact that when people taste a new meat it "tastes like chicken." Well, if you've ever had alligator meat, then you know it tastes a little like chicken. Here are some tips about where to buy alligator meat.

Instructions

1. Check out the web to buy alligator meat. Since alligator meat is an exotic meat, it's not always easy to find. There are some great companies like Exoticmeats.com or Cajungrocer.com where you can buy alligator meat to be shipped right to your door.

2. Ask your local butcher. While your local grocery store may not keep it in stock, stores like Whole Foods and Trader Joe's will special order items like alligator meat for their customers as long as they pay ahead. Contact the butcher and tell them what you're looking for; they'll be able to get it.

3. Get in touch with the companies that run alligator hunts. Huntsflorida.com and hhgatorhunts.com are companies that will take you on a real live gator hunt. You can either go on the hunt yourself, or contact the companies and place a request that they sell you some of their game. Usually they sell it to brokers. This may be the freshest alligator meat you can buy.

4. Go to your local exotic meat store. Most are located in the major cities. There you won't find chicken and steak, but all sorts of wild game specially ordered from all over the world.

Tags: alligator meat, your local, alligator meat, companies that, exotic meat

Unique Birthday Party Snacks For Kids

Let children make their own ice cream sundaes.

Creating unique birthday snacks for kids at a birthday party will have them begging for more. From healthy snacks to snacks they can make on their own, children will love each one. With careful planning, a few supplies and some snack ideas, you will have all you need to prepare birthday snacks for your child's next party.

Healthy Snacks

Make veggie strings for the children at the party. Tie a piece of string on the end of a toothpick and string vegetables on the string. Use cherry tomatoes, carrots, cucumbers, green beans and yellow peppers on each string. Serve ranch dip for the kids to use with their vegetables. For another idea, use fruit to create fruit strings.

Dips

Place a 16-ounce block of cream cheese and pour 24 ounces of mild salsa on it. Take small stick pretzels and stick them in the cream cheese block (this will resemble a porcupine). Serve the dip with extra pretzels sticks or tortilla chips. For another dip, make a layered dip on a round serving platter. Mix refried beans and taco seasoning together for the bottom layer. Then layer, guacamole, sour cream and shredded cheese. You can also add a layer of cooked ground beef if preferred. Use black olives to make a smiley face on the very top of the dip.

Hot Snacks

Use scoop tortilla chips to make miniature taco cups. Place the cups on a baking sheet. Fill each cup with cooked ground beef and top with shredded cheese. Bake at 350 degrees until the cheese melts. Serve with salsa and sour cream. For another hot snack for kids, make several hot dogs. Cut the hot dogs into bite-size pieces. Place cups of ketchup and mustard on the table for the kids to use for their hot dog bites.

Make-their-own Snacks

Cut small, round shapes in pizza crust and give each child two or three circles. Place pizza sauce, shredded cheese, ground beef, pepperoni and Canadian bacon on a table. The kids can add their own pizza toppings. Bake per crust instructions and serve. For a make-your-own dessert, allow the children to make their own ice cream sundaes. Give each child a bowl and a small scoop of ice cream. The kids can add their own sprinkles, hot fudge, chocolate syrup, cherries, whipped cream, candy pieces and strawberry syrup to their sundaes.

Tags: ground beef, kids their, make their, shredded cheese, birthday snacks, children make

Use A Rubbing Stone

A rubbing stone is a handy non-electric kitchen tool for grinding just about anything, from peppercorns to avocados. A food processor or electric grinder can burn off the aroma of your food, herbs or spices, but with a rubbing stone, also known as a mortar and pestle, you can control both the grind, and the flavor. Using a rubbing stone may seem simple enough, however these tips can help you get the best results.

Instructions

1. Choose the material for your rubbing stone based on how you want flavor to carry over to your next grind. When you want a pure flavor, choose the least absorbent materials such as marble or porcelain. When you want the flavor to linger into the next food item, choose more absorbent materials, such as stoneware or wood.

2. Use the proper sized rubbing stone. For spices, herbs and other small food items, choose a small mortar. If you are grinding larger quantities or larger food items use a larger bowl. In this case, you may even decide on a stone surface.

3. Place the food in the mortar or on the stone surface. Turn the food around in a circular motion while grinding. Be in control of the pestle, using gentle but firm motions. Use downward pressure, but don't beat down on the food.

4. Clean your rubbing stone properly. In most cases, it is best to wash by hand with mild non-perfume soap and warm water. Generally, it is not recommended to wash a rubbing stone in a dishwasher, especially when it is an absorbent material.

Tags: rubbing stone, rubbing stone, your rubbing stone, absorbent materials, absorbent materials such, food items, materials such

Make Stir Fry Sauce

This is so easy that you are not going to believe you ever paid for stir fry sauce at a supermarket, and you never will again! I make this sauce in advance, because it is almost like a salad dressing, and I store it in a cruet in the fridge. Just shake it up and use it to make a quick veggie or meat stir fry any night of the week!

Instructions

1. In a mixing bowl or dressing cruet, I personally use my Good Seasons shaker, start with the Soy Sauce.

2. Whisk in the sesame oil first and then the other ingredients.

3. If you are using the shaker, just put it all in and give it a good shake! I know that most recipes call for the corn starch to be added separately, or for it to be diluted in warm water, but I assure you that this sauce will thicken you stir fry very well.

4. Store this for up to 3-4 weeks in your fridge. Just make sure you label it, because it really looks a lot like salad dressing, and it would not be very good on a salad, in my opinion!

Tags: fridge Just, like salad, like salad dressing, salad dressing, this sauce

Freeze Cinnamon Roll Dough

Can You Freeze Cinnamon Roll Dough?

Cinnamon rolls are a sweet pastry. Cinnamon roll dough is made by combining yeast dough with a cinnamon filling. Recipes for cinnamon roll dough vary slightly.

Freezing cinnamon roll dough

Cinnamon roll dough can be frozen in its rolled form (after the cinnamon filling has been spread or sprinkled on the dough and rolled) or after it has been baked. Per package directions, it is not recommended to freeze prepackaged, refrigerated cinnamon rolls prior to baking.

freeze cinnamon roll dough

Place the unbaked rolled dough or baked rolls in airtight packaging such as plastic wrap or freezer-safe storage bags before freezing. Baked cinnamon rolls should be cooled before freezing.

Length of time for freezing

Unbaked cinnamon roll dough should not be frozen for more than one month. Baked cinnamon rolls can be frozen for up to three months.

Thawing the dough

Thaw baked or unbaked dough in the refrigerator overnight (eight to 12 hours) or set out and bring to room temperature (three to six hours).

Baking the cinnamon roll dough

Bake thawed dough according to recipe directions. Reheat thawed baked rolls in the microwave for about 15 seconds each.

Tags: roll dough, roll dough, Baked cinnamon, Baked cinnamon rolls, baked rolls, before freezing, cinnamon filling

Prepare Dry Shiitake Mushrooms

Dish made with dried shiitake mushrooms

Dried shiitake mushrooms can add an Oriental touch to any meal, adding a unique flavor to sauces, soups and stews. A prized mushroom, considered a symbol of longevity in many Asian countries, shiitake were introduced to the US from Japan. They are high in protein, low in fat and a good source of vitamins and minerals. Dried shiitake can be a great addition to any kitchen pantry; used in a variety of recipes, from very simple to more complex.

Instructions

1. Dried shiitake mushrooms can be found at Asian grocery stores or online. One lb. of fresh mushrooms equals 3 oz. of dried mushrooms, so keep in mind that the flavor is intensified. To reconstitute the dried shiitake, steep them in warm water for about 30 minutes. You can save this water for a savory broth. If you are adding them to a soup, put the dried mushrooms in the simmering liquid 10 to 15 minutes before serving.

2. Remove the tough stems from the mushrooms before serving or adding them to a dish. The mushrooms can be cooked in any way you like: sauteed, broiled or baked and served as a side or garnish, added to soup, or used to create a fancy sauce with white wine and heavy cream.

3. Taste the mushrooms. They have a chewy texture and a powerful smoky sweetness that lasts even after cooking. They are excellent paired with sauteed greens, soba (buckwheat noodles), or used in Asian recipes like hot and sour soup.

Tags: Dried shiitake, adding them, before serving, dried mushrooms, dried shiitake, shiitake mushrooms

Serve A Pomegranate

Few winter fruits can compete with the distinctive taste of a pomegranate. Their tart, juicy seeds make an excellent garnish to seasonal recipes such as stuffing. They can be sprinkled on top of salads, added to yogurt, used as part of a table centerpiece or even just eaten raw as a healthy snack. As tasty as they are, however, pomegranates can be extremely messy. Their juice stains just about everything it touches and can spray everywhere if you're not careful about opening them. Here's how you can serve a pomegranate without all the mess.

Instructions

1. Lay down some paper towels on top of the kitchen counter where you're going to work. They will help contain any spilled juice.

2. Slice the top off the pomegranate using a knife, creating a flat space on the head of the fruit. This eliminates some of the hard white pith on top and makes the pomegranate a little easier to handle.

3. Cut the pomegranate into sections (either four or five sections are usually best) and carefully pull them apart. Some methods call for making shallow cuts about 1 inch deep on the flat space you created in Step 1. You can then gently pull the sections apart. This reduces juice from the cuts, but take care to wrangle any errant seeds.

4. Fill a bowl with water and put each of the pomegranate sections into it, submerging them completely.

5. Roll your fingers gently across the seeds until they come away from the rest of the fruit. The water will help you remove them cleanly and prevent any juices from spraying across the counter. Remove the hard white sections of the pomegranate when you're done---they're pretty much inedible.

6. Empty the bowl into a strainer and let the seeds drip-dry. You can then add the seeds to an existing recipe, crush them into juice or simply serve them in a bowl and eat them a few at a time. The hard seeds in the middle of the juicy pulp (or arils) are edible, so you can chew and swallow them with no trouble.

Tags: flat space, hard white, will help

Food & Drink In Tanzania

Bananas and plaintains are staples in the Tanzanian diet.

Tanzania, located on Africa's east coast just south of Kenya, has a diverse and internationally influenced culinary culture. Fruits and spices were introduced into the region by Arab traders, and the cassava root was brought in by the Portuguese in the late 17th century. Tanzanian cuisine relies heavily on grains, rice, spices and fruits. Meats, including chicken and fish, are generally reserved for special occasions.

Ugali

Ugali is virtually the grandfather of grits in preparation. Ugali is made from three ingredients--white corn, cassava, millet or sorghum flour mixed with water and salt. The ingredients are boiled together until a porridge-like mush is formed. Ugali is eaten as a mushy paste with the fingers, usually to pick up fish, meat, soured milk or vegetable dishes. Ugali is considered as the most common food in Tanzania, eaten in nearly every household.

Pilau

Similar to a rice pilaf, pilau is usually eaten as a communal dish as it contains the makings of a whole meal. Pilaf begins with spiced rice, to which meat, chicken or fish is added along with vegetables and or nuts. It can also be eaten as a sweet rice with cinnamon. Pilau is a Christmas staple for Tanzanians.

Chapatti

Chapatti is a warm flat bread not unlike those in the Middle East. It contains flour, water, oil, salt and onions. They are a savory snack and usually are eaten along with a stew, rice or wrapped around ugali. Chapatti is also a common tea time item and is usually served alongside chai tea.

Drinks

The daily drink in Tanzania is tea, particularly chai tea which is drunk at most social gatherings in the afternoons. Coffee is also a popular drink sold by many street vendors. For children, soft drinks and fruit juices, particularly pineapple, orange and tamarind juices, are popular along with sugar cane juice. Tanzanian alcohol consists of beer made from banana known as mbege and distilled grain liquor from millet.

Snacks

Tanzania is full of street vendors selling snack and quick drinks. Among the most popular of in between meal snacks (Tanzanians only eat two meals a day) are fried sweet breads known as vitumbua and doughnut-like cakes known as maandazi. Other common snacks include sugar cane, peanuts and fresh fruits including tomatoes and papaya.

Plantains

Bananas and plantains are staples in the Tanzanian diet. They are used in a variety of sweet and savory dishes. Fried bananas or plantains, known as Ndizi Kaanga, are a popular dessert with the addition of brown sugar, lemon juice, nutmeg and butter.

Tags: along with, chicken fish, made from, staples Tanzanian, staples Tanzanian diet, street vendors

Waterford Connoisseur Cognac Glasses

The Waterford Connoisseur Gold Collection includes cognac glasses.

In 2006, Waterford Crystal launched its Connoisseur Gold Collection, a line of hand-made and mouth-blown crystal glasses. The collection includes several designs, including Port/Cognac VSOP (6 ounce) and Cognac (20 ounce) glasses. VSOP stands for Very Special Old Pale.

Manufacturing

The Connoisseur Gold stemware is handcrafted in Brazil. Glassworkers blow the bowls by mouth and pull the stems, adding a gold band around the ankle. The gold tint at the base of the stem is to indicate its lineage as "Connoisseur Gold" and is the only marking on the clear crystal.

Design

Each glass in the collection is shaped to capture the aroma and taste of the spirit. The glasses have a clean, classic shape and, despite the delicate appearance, are meant to feel durable and sturdy when held.

Blowing the Glass

Before the glass can be blown, the molten mix must first be created. The "cocktail" of ingredients is melted in a furnace and red-lead oxide is added to the mix to give it the "crystal" qualities. Once melted, a chief blower then starts blowing and spinning the glass in the mould. Once the glass has been blown to the right shape and size, it is then cooled.

Cutting and Finishing

Once cooled, the glass is ready for cutting. A design is first traced onto the glass and the design is crudely cut with a cutting wheel. For the detailed cutting, different shaped edges on different sized wheels are used. A sandstone wheel is then used to finish the piece and it is dipped in a sulphuric and hydrofluoric acid mixture.

Waterford History

In 1783, brothers William and George Penrose founded Waterford Crystal, which is based in Waterford, Ireland. At that time, Waterford Crystal Glassworks employed 70 people. However, a lack of capital and high taxation took its toll on the company and by the end of the 19th century the company closed its doors. In 1947, the brand of Waterford Crystal was revived and a factory was established in Waterford 10 miles from the original location.

Tags: Connoisseur Gold, Waterford Crystal, Connoisseur Gold Collection, Gold Collection, Waterford Connoisseur

Things To Eat With Carne Asada Beef

Carne asada is often served with tortillas and avocado slices.

Carne asada is a traditional dish in Tex-Mex, Mexican and Latin cuisine. It consists of seasoned, grilled flank steak that is sliced thinly before service. The best foods to serve alongside this succulent dish are other dishes that reflect the flavors prominent in the American Southwest, Mexico and Central America. Carne asada is often a featured dish on taco buffets, so foods that accompany tacos well, are likely to be successful alongside carne asada. Choose sides and garnishes that highlight the flavors of the beef but do not overwhelm it so that the carne asada flavor remains prominent.

Tortillas

Tortillas are part of nearly every carne asada presentation. Cooks may present the dish on an open face tortilla to allow diners to garnish the beef before eating it. Diners may fold the tortilla in half, taco style, or roll the components like a burrito. Though there is a plethora of high-end tortillas available in the marketplace, flavored with various ingredients from pepper flakes to spinach, pure flour tortillas remain the side-of-choice for most diners.

Salsa

Carne asada always has a garnish on top. Sliced avocado and salsa are traditional favorites. Most people envision a seasoned mixture of tomatoes, onions and peppers that is mild to hot in flavor yet cold in temperature when they consider salsa. However, there are many variations of the omnipresent Mexican condiment. Traditional salsas may be warm or cold in temperature. Many other vegetables and even fruits are suitable for salsa. Cucumber gives chilled salsa a mild but powerfully fresh bite. Corn has become a mainstream salsa ingredient and many cooks find success with warm, roasted tomatoes in place of their chilled, raw counterpart. Mango and pineapple occasionally find their way into salsa, when adventurous diners desire to add a little sweetness atop their tender slices of beef.

Avocado

Purists are perfectly happy with thin slices of avocado alone as their carne asada accompaniment. However, cooks who crave complex flavors can incorporate avocado with other ingredients. Guacamole is a beloved dish that has become a mainstay in American food culture. Many aficionados of the mashed avocado spread have tried-and-true recipes from which they never stray. Virtually any guacamole recipe should go well with carne asada.

Black Beans

Black beans are common in Mexican cuisine, with or without rice. The subtle spiciness of black beans makes them an ideal match for carne asada. The hearty creaminess of beans contrasts nicely with the texture of sliced beef. Many people to choose to serve refried beans with Tex-Mex and Mexican dishes, but cooked, whole beans are just as creamy when diners bite into them. Also, the consistency of whole beans allows them to mix well with chunky salsas since the diced vegetables and beans are of comparable size. The thoroughly blended flavors only enrich the dish.

Tags: asada often, Carne asada, carne asada, Carne asada, carne asada

Things To Dip In Guacamole

Traditional Style Guacamole with Pico de Gallo

Made with avocados, guacamole makes a perfect dip for a variety of things. Choose ingredients like lemon, cilantro, onions, tomatoes or garlic for traditional versions of Guacamole, or add curry spice or bell pepper for a unique twist. Choose dippers that match your recipe.

Chips

Corn chips pair well with guacomole.

Nothing says fiesta like guacamole and corn chips. This traditional pairing will fly off your table. Guacamole is versatile enough for any chip, including your basic salted potato chip. As a healthier choice, select a baked chip. For a heartier meal, serve nachos with a bowl of guacamole for dipping.

Quesadillas

Quesadillas with guacamole work as finger food.

Quesadillas bring the flavors of Mexico into a finger food. Make a basic quesadilla by melting cheese between two flour tortillas. You can also add black beans, carne asada or vegetables. While cheddar is common in American versions, this quick dipping snack can be made with just about any cheese, including goat cheese or Monterey Jack. For a party, use slices instead of quarters to make the quesadilla easier to share. If you're in a hurry, you can skip the cheese and just dip the flour tortillas.

Rolled Tacos

Taquitos make tacos dippable.

For many, guacamole on tacos is a standard option, but dipping a taco creates a mess, as toppings go flying. Instead, choose rolled tacos, or taquitos, for dipping into guacamole. Try serving the compact and easy-to-share taquitos for dipping at your next party instead of nachos. Three or four rolled tacos with a side of guacamole also make a great standalone meal.

Vegetables

Instead of pulling out the ranch dressing for your next crudite tray, try guacamole. As an added bonus, vegetables provide a health alternative to chips. Extra lemon in the dip will bring out the flavor of raw veggies like zucchini sticks, broccoli and carrots. A touch of curry or cayenne in the guacamole can add spice to your basic vegetable plate.

Shrimp

Substitute guacamole for cocktail sauce for dipping shrimp.

Use chilled shrimp as a finger food dipped in guacamole for a quick snack, or spruce it up and serve in a cocktail glass for a plated appetizer or entree. If you prefer warm shrimp, the smokiness from grilling pairs well with the creamy texture of guacamole. Wrap the shrimp in bacon for added flavor, or simply add chopped bacon to the guacamole. The crisp saltiness of the bacon brings out the creamy, buttery flavor of an avocado.

Fries

Next time you have a plate of fries, skip the ketchup and try a tangy guacamole as a dip. To boost the avocado flavor, try dipping avocado fries. Simply slice avocados into wedges, coat with breadcrumbs and fry. When dipped into a spicy guacamole, this makes a truly gluttonous treat. Luckily the monounsaturated fat in avocados counts as "good" fat.

Tags: finger food, flour tortillas, taquitos dipping, well with, your basic, your next

The Types Of Sharp Cheeses

Sharp cheeses have a tangy flavor that can be paired with a variety of food.

Sharp cheeses have a strong, fully developed flavor. The longer a cheese ages the sharper it becomes. After aging for a minimum of nine months cheeses are considered to be sharp. Once they age for at least 15 months cheeses are considered extra sharp. Sharp cheeses can be paired with a variety of food and wine to bring out their delicious flavor.

Blue

Blue cheese is a tangy cheese that can be served on salads or be paired with fruits such as pears, raisins and figs. It can also be served with sparkling wines, Cabernet Sauvignon, Zinfandel or Port. This cheese has a sharpness to it in addition to its slight peppery flavor.

Cheddar

There are many varieties of cheddar cheeses that are sharp. Varieties range from sharp to extra sharp. For an extra kick, try white cheddar. Cheddar can be used in endless ways, including as a pizza topping or in salads. Sharp cheddar can be served with crackers, apples or on its own.

Limburger

Limburger is best known for its aroma as well as its strong flavor. This German cheese is best served with other strong tastes such as onions, sausages or rich, dark bread. It should be served with a full-bodied red wine or beer.

Asiago

Asiago cheese comes from Italy. It can be mild in flavor, but it can also be sharp as it ages. One indication that the cheese is aged, and sharp, is the outer wax coating. As the cheese ages, the wax changes from a clear or white to black. Asiago can be grated over pasta or potatoes. It is also wonderful in quesadillas and on pizza. This cheese can be served with Cabernet Sauvignon or a Merlot. It pairs nicely with apples, pears and grapes as well as with crusty breads.

Tags: served with, paired with, Cabernet Sauvignon, cheese ages, cheeses considered, cheeses have, extra sharp

Make A Nonalcoholic Bombay Bellini

The original Bellini added peach puree to champagne. The Bombay Bellini adds a taste of India with the substitution of mango puree. When you make a non-alcoholic Bombay Bellini, sparkling white grape juice stands in for the champagne. Mango juice fills the bill for the puree, and an easy to make mocktail is born.

Instructions

1. Put the mango juice and the sparkling white grape juice in the refrigerator ahead of time. Let them get very chilled before making your faux Bombay Bellini.

2. Get a champagne flute. Compared to a normal wine glass, the champagne flute is slimmer and presents a more tapered appearance.

3. Fill the champagne flute halfway up with mango juice.

4. Use the sparkling white grape juice to fill up the rest of the champagne flute.

5. Blend the juices with a swizzle stick if needed.

6. Serve the non-alcoholic Bombay Bellini immediately. The drink has no traditional garnish, but you can add a slice of mango if you like.

Tags: Bombay Bellini, champagne flute, grape juice, sparkling white, sparkling white grape, white grape, white grape juice

Make Strawberryspinach Salad

Strawberries add sweetness to the traditionally savory spinach salad.

This recipe is the perfect combination of sweet strawberries and tart dressing. Serve this salad as an appetizer, side dish or main entree. Use the freshest ingredients available.

Instructions

1. In a large bowl combine the spinach, strawberries, blueberries and pecan halves.

To toast the pecan halves: Place pecans in a single layer on a baking sheet. Toast in a 375 F oven for 10 minutes. Toasting the pecans brings out their flavor and adds a bit more crunch to your salad.

2. To make the dressing, combine the olive oil, sugar and lemon juice in a plastic container with a very tight lid. Shake well to combine ingredients. Make sure the sugar dissolves completely. Refrigerate the dressing until ready to serve the strawberry salad.

3. When you are ready to serve the salad, shake the dressing to combine. Generously pour the dressing over spinach and fruit. Pour dressing on right before serving the salad. Use just enough dressing to lightly coat the greens. Do not pour dressing on ahead of time or your salad will become soggy.

Tags: dressing combine, pecan halves, pour dressing, ready serve, your salad

Nocook Dinner Ideas

During the dog days of summer, the last thing anyone wants to do is turn on the oven. Skip your sizzling supper standards and beat the heat with a few no-cook dinner ideas.

Chicken Wraps

Pull the meat off a deli-roasted chicken. Spread honey mustard or ranch dressing across the wrap; then layer slices of tomato, onion, chicken, shredded cheese and bacon (if desired). Roll and eat. Serve with a side of tossed salad and fresh fruit for dessert.

Chicken Salad Slaw

Mix 1 head of cabbage, shredded, with 1 lb. deli-roasted chicken; 1 tart green apple, shredded; 2 celery stalks, sliced; ½ onion, chopped; and ¼ cup creamy salad dressing. This slaw can be served over toast, on a freshly buttered roll, stuffed inside a tomato or on its own. It pairs nicely with bread sticks from the bakery, crisp pickle wedges or or slices of your favorite cheese.

Thanksgiving Pita

Stuff split pita pockets with roasted turkey breast and shredded romaine lettuce leaves. Top with whole-berry cranberry sauce mixed with mayonnaise and a sprinkling of chopped pecans. For the full effect, microwave some sweet potatoes or frozen mashed potatoes to serve on the side. Grab a frozen pie, thaw and offer slices after dinner.

Mexican Rice Salad

Combine cold, leftover rice with black beans, chopped bell pepper, chopped rotisserie chicken, chopped tomato and a bit of cilantro. Top it all off with a squeeze of lime, a dash of hot pepper sauce and a bit of olive oil. Serve on a bed of chilled lettuce and offer tortilla chips on the side.

The Big, Messy Sandwich

Slice a loaf of crusty bread lengthwise and brush the insides with olive oil. Place a layer of provolone cheese on the bottom. Then add sliced black olives, red onions, tomatoes, artichoke hearts, sliced pepperoncini, prosciutto and top with lettuce leaves and a dash of Italian dressing.

Tags: deli-roasted chicken, lettuce leaves

Cut An Avacodo

Avocados are native to Latin America, but the groves in California now produce approximately 90 percent of the avocados sold in the U.S. The avocado has a thick, tough rind that is typically green when growing and black when ripe, although some varieties remain green throughout the ripening process. This tough rind is why the avocado is sometimes called the "alligator pear." Avocados are commonly used in dips, such as guacamole, but they are a very versatile fruit. They can be eaten raw, used in appetizers or main dishes, and they are even an ingredient in some sushi rolls.

Instructions

1. Hold the avocado in the palm of one hand and a sharp knife in the other. For some, a paring knife may be to small and a chef's knife may be too big. Choose a knife that will cut the width of the avocado at a minimum and that you are comfortable with.

2. Cut into the avocado lengthwise and rotate the knife and avocado so you cut completely around the seed. Lay the knife down when you have finished.

3. Twist the two halves of the avocado to separate. One half will retain the seed. Keep this half in your palm and lay the other half aside. Pick up the knife again.

4. Hold the avocado half so the seed is facing upward. Firmly tap the blade of the knife into the seed and then twist to remove the seed. If the knife comes loose, tap again using slightly more force. Discard the seed.

5. Peel the rind off each half or pare it off with the knife. Lay the halves face down and slice lengthwise. If you want your avocado diced, cut across the slices as well.

Tags: Hold avocado, seed knife, tough rind