On Sunday I will be conducting a Cooking Class at Williams Sonoma. Our topic will be Christmas Breakfast/Brunch. Some of the recipes I will demonstrate are:
Panettone Strata
Homemade Sausage
Egg Nog Waffles
So drop by and say hello!
Saturday, December 3, 2011
Friday, December 2, 2011
Hot Chocolate or Hot Cocoa?
There is a difference between Hot Chocolate and Hot Cocoa. Hot Chocolate is made with real chocolate that has been shaved and then melted into the milk. Hot Cocoa is made with Cocoa powder. Both are very enjoyable! If you have never tried "Hot Chocolate" stop by any Williams Sonoma this season. They are usually setting out samples of Hot Chocolate to try.
If you want to make Hot Cocoa there is trick that will make it easier. First make sure you have a quality Cocoa Powder. Most recipes will have a pinch of salt. Mix the Sugar, Salt and Cocoa Powder together and then add a small amount of hot water to make a paste. When you do this is much easier to add the hot milk and have a smooth blended drink.
Stay Warm!!
If you want to make Hot Cocoa there is trick that will make it easier. First make sure you have a quality Cocoa Powder. Most recipes will have a pinch of salt. Mix the Sugar, Salt and Cocoa Powder together and then add a small amount of hot water to make a paste. When you do this is much easier to add the hot milk and have a smooth blended drink.
Stay Warm!!
Thursday, December 1, 2011
Food Safety
Someone asked me how long they should keep the turkey from Thanksgiving. Here is what several food safety experts say.
1. No longer than three days - it is best to cut the meat from the carcase and either freeze or use it within 3 days. Every time you take the bird out to slice some more meat, the bird warms a bit. So you are giving Bactria an opportunity to grow.
2. Dressing/Stuffing = two day max. After that freeze or toss. Do not keep dressing anywhere but the fridge. Also - do not add to the dressing. That can introduce new bacteria to the dressing. BAD IDEA!
3. Fresh Cranberries can be frozen. Cranberry Sauce can be kept for up to five days.
So be careful - it is easy to forget what to do.
1. No longer than three days - it is best to cut the meat from the carcase and either freeze or use it within 3 days. Every time you take the bird out to slice some more meat, the bird warms a bit. So you are giving Bactria an opportunity to grow.
2. Dressing/Stuffing = two day max. After that freeze or toss. Do not keep dressing anywhere but the fridge. Also - do not add to the dressing. That can introduce new bacteria to the dressing. BAD IDEA!
3. Fresh Cranberries can be frozen. Cranberry Sauce can be kept for up to five days.
So be careful - it is easy to forget what to do.
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