FEAST
Wintertime Glow This time of year, we’re featuring heartier breads and biscuits, potato-based dishes, lots delicious fat (are you ordering the beef fat tacos for brunch today?), and comforting pastas you will want all year round.
What to Buy Why Buy: Lets face it, it’s easy to get lost in preping for other parts of a good party and sometimes you don’t have time to make your own jams and raise your own dough. Here are some helpful aids for the guests your wanting to impress. Mi, ommosam re cum 2 doe $13.99. Calculate pizza. For non-formal parties, pizza is a quick and easy way to satisfy the hunger of guests. When serving pizza as the main meal, you can estimate that a large (10 in.) pizza will feed 2 to 3 people.
If you’re serving other food alongside the pizza, you’ll only need approximately 1 to 2 slices per guest. Suggestions? Local Pizzaria Calculate dessert. If your dessert is a cake or pie, plan to serve 1 slice per guest. If your dessert is cookies or pastries, plan to serve 2 per guest. If your dessert is ice cream, then you should have 1 half-gallon for every 5 to 8 guests. Suggestions? Bre crissant with pear jam
Buy vs. Make Items to outsource or make in house for the season What to Make Begin planning. Plan the food for your party as early as you can. If the party is less than 6 weeks away, begin planning immediately. If the party is more than 6 weeks away, however, you can wait until approximately 6 weeks before the date of the party. OurSuggestion?Moremeansleftovers Signature Dish. Everyone likes food with a story and there is no better conversation about your great aunt who brought the recipe over on the
boat. Make something that you know how to cook well, your guests want you to succeed. You will have them coming back for more. Mi, ommosam re cum di $23.99. Prepare food ahead of time. There are plenty of food recipes that can be prepared days or even weeks before the date of an event as long as you freeze and store the food properly. This will take a huge load off your shoulders in the days preceding the actual event. Our Suggestion? Make your own dip
“I love it when the healthy choice is the tasty one” Chef Ryan Lifer Spices
Every school kid is taught that Columbus discovered the new world. But few of them know why. Columbus was seeking an alternative route to India in an attempt to break the monopoly that Venice held on the world spice trade. Little did he know that there was another whole continent in the way. Nevertheless, he was serendipitously successful for he also “discovered” new spices, such as chiles, allspice and vanilla. The quest for herbs and spices over the millennia has led man to exploration, to financial success, and even to war.
Fennel
Wasabi
Ginger
Cayenne Pepper
Thyme
Spices are aromatic seasonings that come from the bark, (cinnamon), buds, (cloves), fruit, (paprika), roots, (ginger), or seeds, (nutmeg), of plants. Herbs are the leafy parts of plants such as basil, mint, or oregano. Spices should be kept in a cool dark cabinet. Heat and light will facilitate deterioration. It is generally recommended to discard any spices more than six months old. Herbs should be wrapped in a damp paper towel or cloth and then placed in a plastic bag in the refrigerator. Or, you can trim the stems of some herbs like parsley and cilantro and place them in a glass of water in the fridge. The sooner you use fresh
herbs the better as they rapidly lose their potency once harvested. Fresh herbs are usually best when added to a dish near the end of cooking or even after it has been removed from the heat. Overcooking will dissolve their fragrance. The exception is preparations that are not cooked such as salsa, dips, and marinades. Adding the herbs at the beginning and allowing the item to rest will give the herbs time to infiltrate the base ingredients. Many spices, since they are dried, can be added at the beginning of cooking since heat and moisture is needed to release their essential oils.
clear eyes, full hearts 1.5 oz ford’s gin .5 oz cocchi americano rosa .5 oz cranberry shrub .5 oz fresh lemon juice 2 dashes peychaud’s bitters 1 oz french sparkling cider.
1. Build all the above into cocktail er except the cider. shake vigorously. into glass with fresh ice. top with kling cider and garnish with a lemon
shakstrain sparpeel.
little explanation: shrubs, which are generally one part juice or fruit macerated with sugar and boiled with vinegar, were mixed with water in 18th century america for refreshment.
MOST garlic knots let you down. After one or two salty, satisfying bites, you’re left to chew on the increasingly impenetrable thing like a masticating cow. It’s a snack food for suckers and optimists, anybody with a Charlie Brownlike faith that maybe Lucy Van Pelt won’t pull away the football, that this time it might be great. The garlic knots ($3 for six) at Best Pizza in Williamsburg, Brooklyn, deliver on that hope. Baked in a century-old brick oven, they arrive
charred on top and creamy inside, more gougère than repurposed crust. There are no tricks, just good technique: dough that rises all day; a drizzle of garlic oil after the knots come out of the oven; a dusting of shaved pecorino; chopped parsley, because that’s what you do. The knots are served on a flimsy paper plate with pickled vegetables (fennel, mostly) because Best Pizza is a slice joint, where $3 will feed you, and $15 will pay for a feast.