In the world of Gourmet, Chocolates enjoy the place of honor.
The word “Chocolate” is derived from the word “xocolatl” of the Aztecs of Mexico. The Aztecs associated chocolates with the goddess of fertility, “Xochiquetzal”. No wonder, even today chocolate is considered aphrodisiac.
The Spanish learned about Chocolate from the Mexicans and introduced it to the Spain and Europe in the year 1502 Spanish explorer Herman Cortés learned how to convert the bitter cocoa bean to the wonderful chocolate drink from the Aztecs and brought this treasure back in Spain. Chocolate grew in popularity with the Spaniards and the preparation method remained a secret with Spain for over 100 years. It’s a wonder then when we discuss who makes the best chocolates, we discuss about Belgium or France or Switzerland but hardly any body discuss chocolates made in Spain.
In France, Chocolate was received with skepticism and was considered a “noxious drug”. In 1615, a French Queen, Anne of Austria, wife of Louis XIII declared chocolate as the drink of the French court and saved the day for the French and Chocolate.
In the early 17th century, chocolate traveled to Italy and England and very soon became popular. In 1650, chocolate became quite a rage in Oxford.
So far, from its introduction to Europe in 1500 till 1650, we do not find any association of chocolates with the Switzerland or Belgium. And we are still left wondering, how come these two countries became synonymous with highest quality of chocolates.
The Swiss did not make Chocolates till 1800 At that time, they had lots of cows but not much cocoa or sugar. Another interesting little known fact about chocolate is that it was available only as a cocoa or a liquid form till 1879. It was Rudolph Lindt who thought to add cocoa butter back to the chocolate. Adding the additional cocoa butter helped the chocolate set up into a bar that “snaps” when broken as well as melting on the tongue. And in 1876, M. Daniel Peter of Switzerland attempted to add milk to chocolate to produce a smoother chocolate although it took him 8 years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk.
From then on, the Swiss became the master of making milk chocolates.
Chocolates as Tablets and figurines started in Belgium only from the year 1840 In 1912 the Belgian confectionery Jean Niihau created the “praline”, a chocolate pastille or shell filled with delicate chocolates. In 1929, the Drape family, the original owners of Godiva, added to the Belgian reputation by inventing and introducing chocolate truffle. Today Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country. Chocolate is now a way of life for the Belgian people.
Today, we are fortunate to enjoy the fruits of the labor of love of all these countries and people and have access to the finest of Chocolates from around the world. Swiss Chocolates are a sure winner in the field of Milk Chocolates. When it comes to chocolate bars, the Swiss chocolate bars are rich, creamy and sweet. However it has more sugar content and less cocoa compared to the French or Belgian Chocolate Bars. Lindt, the world famous chocolate company, makes chocolate bars both in Switzerland and in France and both are top of line. However our taste buds tell us that chocolate bars made in Switzerland are creamier and has more milk whereas chocolate bars made in France is more mellow and has a wider range of flavours.
Belgian Chocolates score high on Truffles or Pralines. The Belgian chocolates / Pralines are richer in flavours, has more cocoa and less sugary. They are also filled with incredible fillings which simply burst in the mouth with an explosion of varied taste. It is said that there are over 600 compounds in the chocolates, and when tasting a Belgian Praline, one can really feel and enjoy the best of the best.
Let us keep in mind that there are good chocolates and no so good chocolates that are made everywhere. Fortunately, for the Gourmet Food Lovers in US, we find very good quality chocolates are being made in America and people are experimenting with chocolates like never before. You will find chocolates with chili, tea or even bacon. More about that later. For now, dig in the web store of Giftswish.com and find out the widest selection of chocolate bars and chocolates from around the world.
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In aggregate one of Recipes From Around The Apple you will acquisition over 500 appetizing recipes from Germany, Greece, Ireland, France and Russia. Appetizing recipes like, Galantine Of Chicken from France, Greek Stifado With Feta Cheese Crust, Esterhazy Rostbraten (Beef Sirloin A La Esterhazy) from Germany, Real Irish Bouillon and Basturma (Georgian Pomegranate Marinated Grilled Lamb) from Russia.
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AFRICAN RECIPES
Accra Banana Peanut Block (Ghana)
1 1/4 c butter,softened
2 c sugar
4 eggs,beaten
4 c flour
1/4 c block flour
1 t salt
4 t baking powder
1/2 t baking soda
8 bananas,mashed
1/2 c peanuts,coarsely chopped
1/2 c sugar
1 t cinnamon
In a ample bowl, chrism calm the adulate and sugar. Add the eggs
and exhausted to combine. In a abstracted bowl, activity calm the flour, salt,
baking powder, and Baking soda. Activity the abrade admixture into the butter
mixture alternately with the bananas and peanuts.
Pour the concoction into the able pan and broil for 30 minutes, or until
a lath skewer amid in the centermost comes out clean. Remove
from the oven and acquiesce to air-conditioned on a wire rack.
Stir calm the 1/2 cup amoroso and cinnamon. Sprinkle the sugar
mixture over the top of the block as anon as you abolish it from the
oven.
Makes 1 – 9×13 cake
Iranian Vegetable Stew; Ghormeh Sabzi
1 bn beginning appearance (esfenag)
1/2 bn beginning dill (sheveed)
1 bn beginning parsely (ja`faree)
1 bn beginning cilantro (or coriantro)
1 (geshneez)
1 bn (use alone the blooming stems)
1 beginning aperture (tareh farangee)
1 bn beginning chives (tareh)
1 bn scallions (piazcheh).
1 table spoon,Dried
1 shanbelileh
1 lb bouillon meat (beef,lamb, veal, etc ),cubed.
4 lemons (limoo amanee),Dried or tablespoon lemon,Dried
1 md onion,finely chopped.
1/2 t turmeric (zard choobeh).
3 T affable oil.
1 T auto abstract (optional).
1 c beans pre-soaked or,Dried can
1 blow anniversary of salt,pepper
1 and red peppers
Wash and cube the meat and let it drain. Cut off the active of the leaks (and
scallions) and put the stems forth with the blow of vegetables in a kitchen
stringer, thoroughly was and let them drain. Application a acid board, while
repeatedly appendage up all vegetables together, cautiously chop the vegetables. The
smaller the pieces the better.
Place the chopped vegetables in a pot, put the calefaction ambience to high, and
frequently activity the vegetables until all their balance baptize has evaporated. Add
two table spoons of affable oil and always activity fry the vegetables until they
turn a redish color. This action should booty about 15 minutes. Booty the pot off
the calefaction and put it aside. During the activity fry process, you may add a bit added oil
if needed. Back finished, the vegetables resemble broiled ones with no water
remaining in the pot.
In addition pot, add about one table beanery of affable oil and the chopped
onions and activity fry over average heat, until they about-face a aureate amber color. Add
the meat, activity fry for a few minutes, add salt, pepper and turmeric and let the
meat fry with the onions for a few minutes. If you are application broiled beans, at this
point cesspool them and add them to the mixture.
Next blow a aperture in anniversary of the broiled lemons and add them to the admixture (or
add the delicate kind). Add about two cups (16 oz) of water, abode the lid on
the pot and let it abscess for addition 15 minutes.
Add the absurd vegetables into the mixture, about-face the calefaction ambience to medium-low
and let it cook. The affable time appropriate from this point on is about another
hour. Half way through this period, if you are application canned beans, add them
into the mixture. Once the meat is afar back poked by a fork, the bouillon is
ready. This bouillon is served over white rice.
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What a quick and elegant dinner for the budget minded shopper. I used chicken tenders for this meal but I don’t see why you could not use chicken breast in there place. And the addition of the Mustard Cream sauce helps tie the whole meal together. be sure to use fresh pistachio’s for this meal to really provide a great taste to the meal.
This recipe can be adapted to fit your own personal needs and tastes. You could even go as far as to use almonds or pecans. You could change the type of sauce used in this recipe or not use on eat all. But I find that smooth rich flavor of the sauce plays an important role in helping bring the whole plate together. This not only goes with chicken you could use it with any firm white fish, or even with pork tenderloin. The choices are limitless, because in the end you will have a meal that you won’t forget.
2 lb chicken tenders
Salt and pepper
1 egg beaten
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp hot sauce
2 cup whole shelled pistachio’s
1 cup all purpose flour
1 tsp baking powder
2 tsp salt
3 Tbsp Dijon mustard
1/4 cup heavy cream
1 tsp sugar
4 Tbsp butter separated
Preheat the oven to 400 degrees. Place chicken between four sheet of plastic wrap and pound chicken tenders to 1/2 thickness. Season with salt and pepper and set aside. In a separate mixing bowl combine eggs,milk,Worcestershire and hot sauce together until well blended set aside. Add whole pistachio’s to a food processor and process until finely chopped, be careful not to over process. It should take roughly 15 to 20 seconds. Combine pistachios with the flour and the baking powder. Season mixture with salt. Dip chicken in the egg mixture and dredge in the pistachio mixture,making sure to press the chicken in the mixture. Shake off the excess flour and set aside. Heat oil in a large skillet over medium-high heat, begin sauteing chicken in batches careful not to overcrowd the pan. Saute for 2 to 3 minutes per side. Remove and place on a foil lined pan. When the last piece is done place sheet pan in the oven and continue to cook for about 5 to 7 minutes. Over medium heat add mustard and cream to the sauce pan. Whisk the mixture until slightly thickened and smooth. Add the sugar and start adding the butter 1 tablespoon at a time, whisking continuously to incorporate evenly. You can add water a tablespoon at a time if the mixture becomes too thick,it should be the consistency barbecue sauce. After 3 to 4 minutes of whisking remove from the heat at this point the chicken should be ready. Serve the chicken drizzled with the sauce. A very easy and fun meal to prepare and at $3.17 per plate there was enough money in the budget for dessert, that’s another post.
Recipes
How to make
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This Pumpkin Bread Recipe makes 2 loaves, freezes well, and your whole family will love it!
Pumpkin Bread Recipes
INGREDIENTS:
•3 1/2 cups all-purpose flour
•2 tsp. baking soda
•1 1/2 tsp. salt
•2 tsp. cinnamon
•2 tsp. nutmeg
•3 cups sugar
•4 eggs, beaten
16 ounce can of canned pumpkin
•2/3 cup water
•1 cup vegetable oil •1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly remove from pans to let cool on a cookie rack. Makes great gifts, freezes well.
pumpkin bread recipe, pumpkin bread recipes
Pumpkin Bread Recipe is my pet website, created out of my love of, well, PUMPKIN BREAD!
My affair with this moist, spicy treat began when I was a little girl in the North Carolina Mountains. I spent a lot of time with my grandparents and, what I assumed all grandmothers did, was make pumpkin bread several times a week. Oh, she was such a kind woman. I’d get off the school bus every school day and there would be my dog, Sam. We’d walk up to the house – a perfect little cottage flanked by evergreens and flower gardens. My grandmother would have a slice of pumpkin bread ready for me, on a plate usually reserved for Sunday lunches when the preacher stopped in after church.
She’d put the cool whip container on the counter with a big spoon so I could dip out as much as I wanted. Sometimes, I’d get two slices of pumpkin bread (from a pumpkin bread recipe she had saved from a Ruritan cookbook). I’d always feel kind of guilty about eating 2 slices, afraid that there wouldn’t be enough for everyone else. Anyway, I remember that the page in the cook book with my favorite dish on it was worn from use. She was a great cook, and an even better baker, so I’m sure she only used the cookbook in her later years, when she couldn’t remember the list of ingredients all that well anymore.
My grandmother baked pumpkin bread for me for so many years. It marked many a memorable day…some nice…some not great. Like, when there was bad news to tell me – like when my dog became very sick, or when my pony got into a sack of fertilizer and ate herself into near death…fresh baked pumpkin bread would always preface those events, with extra whipped topping, to soften the blow. It was also a way of celebrating for us, too. Good grades got good pumpkin bread. Hard work, in the yard or garden, or selfless giving, like sharing the few things I had with the “less fortunate”…rewarded with my favorite comfort food.
I still love pumpkin bread and I invite you to check out my pumpkin bread recipes at http://pumpkin-bread-recipe.yolasite.com
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TheChocolate Velvet Cheesecake
This is what you need[spin] for a Chocolate Velvet Cheesecake:
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
[spin]First of all combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. After this combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.
The second is the Cookies and Cream cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
Don’t forget that* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. **
Also these cookies should be chocolate cream filled cookies and should be coarsely chopped.
NowCombine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
The third is the the creamy chilled cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
What you do than combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.
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Restaurants and other food service businesses generate literally tons of cooking oil, grease and food wastes every day. If this waste is not managed properly, it can cause major environmental problems. Much of the waste is in solid form and can be safely put in packages and placed in the trash. Liquid waste containing oil and grease dumped directly into the sewer, however, can block the system and cause wastewater to flow back-up .To avoid this you have to install and properly maintain a grease trap.
Grease traps capture the oil and grease from the flow of wastewater by slowing down the flow of hot greasy water through the grease trap (actually a tank) and allowing it to cool. As it cools, the grease and oil separate out of the water and float to the top of the trap. The cooler water continues to flow down the drain pipe to the sewer while baffles prevent the accumulated grease and oil from flowing out of the grease trap. The size of the grease trap depends largely on how much waste your business produces and how often you perform trap maintenance. Grease traps may be located inside or outside of the building. Traps that are located inside the building tend to be smaller and require more frequent maintenance. Traps that are located outside the building tend to be larger and may be less disruptive to maintain. Outside grease traps will operate differently in winter versus summer and are more prone to clogging during cold weather. As a business owner/manager, you should know where the grease trap, drain lines, and clean-outs are located at your restaurant.
Proper cleaning and maintenance of the grease trap and drain line reduces the amount of solids and grease going into the public sewer system and minimizes the likelihood of back-ups or blockages. Some sanitation districts and/or municipalities require grease traps and periodic maintenance and inspections for specified businesses. This is because untrapped oil and grease in the wastewater decreases pipe capacity over time and eventually will cause the pipe to clog. Piping systems without grease traps need to be cleaned more often and some piping may have to be replaced sooner than otherwise expected. Excessive grease sent to the wastewater treatment plant can also overload their system and cause the facility to exceed its allowable discharge limits. Running extremely hot water down the drain only moves the problem down stream, and may only make it worse. Fixing a sewer line blockage can be expensive, both in terms of potentially lost customers and repair cost. If the pipe clog is within your building sewer line, you will be responsible for fixing the problem and paying all costs. If the clog is in the public sewer line, but can be traced to your restaurant, you will be liable for paying all or a portion of the repair costs. Accumulating the oil and grease close to the source in a properly maintained grease trap is the most cost-effective way.
There are several ways to maintain a grease trap and dispose of the wastes. Your decision will likely be based on cost, availability of services, and disposal/ recycling opportunities in your area. Most restaurants hire a professional pumping service to remove the waste from the grease trap and dispose of it properly. Some areas have service companies that specialize in grease trap wastes, while other areas may have pumping contractors that service grease traps, sand traps, and septic tanks. Pumping service contractors can usually be found in the yellow pages of the telephone book under the listings for “Grease Traps and Service”, “Septic Tanks”.
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It is thought that the roots regarding the Chicken Korma Recipe started in Mughlai Food, and a Persian – Indian mild curried dish that was popular around the 16th century. Even so, the creamy coconut sauce seems to suggest that it’s, as others believe, a dish from the south of India. Coconut is a main ingredient for southern Food, not only the milk, but the oil and grated forms are also used. For people who favour more delicately flavoured food, the Korma is a first choice option. Western coastal areas of India use coconut oil for curries, while more central and interior regions tend to use groundnut oil. Generally speaking, Korma dishes refers to vegetables or meat which is cooked with coconut milk, yogurt or cream. Occasionally, whole nuts and seeds or pastes may also be added. The Chicken Korma Recipe just about always calls for milder Spices, it can be actually the mildest of all the Indian curried dishes. A wonderful mix of mild Spices, which includes the mixed Indian spice Garam Masala, coriander and cumin.
Despite this, a Chicken Korma Recipe could be for a medium to hot curried dish, much will be dependant on the chef. A certain recipe could well have come from a certain area, and that might be thought of as the most traditional method of preperation. Regardless, other Indian states, which favours different ingrdients, the dish will be subject to changes, in order to match better their tastes. Northern Chefs would almost certainly add chilli to a Chicken Korma Recipe, because this is a popular spice for the Food in this region. A majority of Chefs have ‘secret ingredients’, maybe even unique preparation ‘tricks’. Some guard over them, but luckily, others are willing to share. A good Indian Chef doesn’t carry out a lot of measuring as a rule, most of them add Spices using their knowledge and instincts. However if you are new to using Spices, and Cooking Indian Food, a traditional Chicken Korma Recipe is crucial reading!
Chicken Korma was traditionally cooked over a low fire in a pot, with the lid piled with charcoal, ensuring an even distribution of heat. A Chicken Korma Recipe is most peoples first choice out of all the various Korma Recipes available, some might use red meats and some will also incorporate vegetables, like spinach. On occasion the word ‘Shahi’ could be used alongside Korma, it is a traditional phrase which indicates this Meal is considered a prestige dish, not something which is eaten every day. Indian Food is the number one takeaway food in the world. It is exactly that craving for Indian Food in the West which is driving more and more people to try out a Chicken Korma Recipe in their own kitchen. Why not? It’s easy!
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Comparing Ice Creams
There are so many brands, flavors and styles of ice cream available that it may be difficult to decide which ones you want to buy. If you do some comparison-shopping in advance, it will assist you in making the purchases that are best suited to your own personal tastes, lifestyle, and economy.
If you crave both simplicity and variety, Baskin-Robbins is an excellent place to find both. Currently having nearly three thousands stores in the United States, you are sure to find something to your liking amongst their famous “31 flavors.” Baskin-Robbins has twenty-one permanent flavors, eleven seasonal flavors, and two flavors-of-the-month. In addition to their most popular ice cream cones of one, two , or three scoops Baskin-Robbins also sells shakes, sherbets, ices, and wonderful custom-made ice cream cakes. For customers who have dietary restrictions, Baskin-Robbins also offers lowfat and no sugar added ice creams. Baskin-Robbins is definitely one of the best brands of ice cream.
When great taste and whimsy meet, the result is Ben and Jerry’s. You may already have a favorite Ben and Jerry’s favorite amongst their best-sellers, such as Chunky Monkey, Cherry Garcia, or Peanut Butter Cup; or you might like to try one of their new styles, such as Cinnamon Buns, Strawberry Cheesecake, and Banana Split. Ben and Jerry’s also sells their most popular flavors in the form of cool, frosty milk beverages. Raspberry Chocolate Chunk, Strawberries and Cream, Phish Food, and Chocolate Cookie Dough are also available in light varieties. Currently, Ben and Jerry’s also manufactures four organic ice creams.
Rare is the person who has tried and not automatically loved Moose Tracks! Moose Tracks, whose popularity nearly rivals that of vanilla, is made by the Denali ice cream company. As variety is what makes and keeps happy customers, Denali sells Moose Tracks ice cream in eight different styles, including one which has no sugar added. In addition to their famous Moose Tracks, they manufacture more than thirty other flavors, plus ice cream bars and ice cream pies. Moose Tracks ice cream is definitely not an acquired preference, for you will most likely choose it over any other ice cream once you have tried it.
Dreyer’s ice cream, which is sold in some parts of the United States as Edy’s ice cream, has something for everyone. Dreyer’s premium Grand ice cream sports thirty continuous styles of ice cream, cones, and bars, as well as limited edition flavors. They have sixteen slow-churned, no sugar added, light ice creams, as well as light ice cream bars in Vanilla Almond, Cookies and Cream, Creamy Vanilla, and Vanilla with Nestle Crunch coating. If you like your ice cream packed with extras, Dreyer’s Loaded comes in Butterfinger and Chocolate Chip Cookie Dough, amongst others. They also carry nine delicious flavors of fruit bars, and six sherbets, including orange cream and tropical rainbow.
Located in Lynnfield, Massachusetts, the Hood ice cream company was established in 1846. Without a doubt, Hood ice cream is one of the very best! If basic great taste is what you are seeking, you need not look any further than the Hood brand for ice cream. Hood ice cream is not about pretentious, fancy, or modern, but instead focuses on simple, time-honored goodness. Hood ice cream comes in fifteen classic flavors including Holiday Eggnog, Spumoni, and the vanilla and chocolate checkerboard known as Patchwork. You can also find such unique ice creams as Boston Crème Pie, Martha’s Vineyard Black Raspberry, Mystic Lighthouse Mint, Vermont Maple Nut, and others in Hood’s New England Creamery Ice Cream.
There are many ice cream manufacturers in the United States. Some distribute their ice creams nationwide, while some only sell their products in specific locations. But these are some of the finest, and amongst them you will certainly find one or more ice creams that suits your liking!
Have you ever been to a restaurant that serves soft serve ice cream machine? They will have machines such as the taylor soft serve ice cream machine that will serve delectable ice cream as one single flavor, or served out of a twin spout, that serves soft serve ice cream out of both machine hoppers. This swirls the variety of flavors and colors. Then add sprinkles and toppings and you have a tasty delight.
So the choice is yours! However you want it, there is such a variety in ice cream you will never be bored with the same old taste day in and day out. Enjoy.
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Ice cream, America’s favorite treat, has been around for a very long time. It is believed that some form of ice cream dates back to 200 B.C. Folk lore has it that in the 1st Century, Roman Emperor Nero ordered his slaves to bring ice from the mountains to make his iced mixture with fruit topping.
Another form of ice cream was made by King Tang of China (A. D. 618-97). He combined ice and milk. From China ice cream was brought to Europe when, in the 1200’s Marco Polo had brought an ice cream sorbet recipe back with him to Europe from the Far East. The recipe called for the ingredients snow and milk. Ice cream was later imported from Europe to the United States where it was served by Presidents George Washington and Thomas Jefferson to their guests.
In New York City, in 1776, the first ice cream parlor was opened. The word ice cream was started by the American Colonists. They first called it “iced” cream and it was later shortened to “ice” cream. In 1777 Philip Lenzi, a confectioner, placed the first newspaper advertisement for ice cream in the New York Gazette.
When First Lady Dolly Madison was in the white house from 1809 to 1817, she served ice cream to guests. Ice cream was even served to immigrants as part of their meal when they arrived at Ellis Island.
The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.
It isn’t clear who or when someone realized that mixing the cream in a small pewter pot inside of a larger pot filled with salt mixed with ice would lower the temperature of the ingredients. The wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream.
Historians disagree on when the ice cream cone was invented. It has been said that the ice cream cone was invented in St. Louis, Missouri in 1904 when on July 23 Charles E. Minches thought of making a pastry cone and filled it with two ice cream scoops. The ice cream cone first appeared at the St. Louis World’s Fair later in the year where, historians believe, there were more than 50 ice cream cone vendors.
Historians also believe that before the 1904 St. Louis World’s Fair, metal and paper cones were being used. England was also already selling edible ice cream cones. Another theory is that prior to the 1904 World’s Fair, an ice cream vendor from New York City had grown tired of customers pilfering his serving dishes, so he invented an ice cream cone in 1896.
In 1926 Clarence Vogt came up with a process of continuously freezing ice cream for the commercial manufacturing of ice cream. By the 1930’s ice cream had a huge increase in popularity and many flavors of ice cream and sherbets had become available.
Today, commercial businesses can purchase a Taylor soft serve ice cream machine. Taylor soft serve ice cream machine processes ice cream mix in a hopper and serves soft serve ice cream on the spot.
By the 20th Century many flavors of ice cream were being sold on a large scale in grocery stores, supermarkets and ice-cream franchises. With the many flavors of ice cream available in supermarkets and eateries, vanilla is still America’s favorite and chocolate is the second favorite flavor of ice cream.
The thought of my mother making fruit cake using candied cherries is one of the greatest memories that I get to recall vividly from time to time. These candied cherries that were cased in light air tight containers come in two colors: green and red however, they did not have that special and distinct taste. Of course, the candied fruits available now, given that there are more choices are way better in terms of quality and taste.
Making your own candied fruit to use as a garnish for dishes, in cookies, as a snack, and in cake decorating. Making candied fruit is a simple process. You infuse fruits and citrus peelings in a sugar syrup. You can candy orange wedges, orange peel, lemon peel, grapefruit peel, pineapple and fresh cherries. You can also candy fruits, such as carrots for carrot cake decorating.
You will need two sauce pans, one for making the syrup, and another to blanch the fruit. This is a recipe for Candied orange peel.
Simple Syrup
This syrup is used for making candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, made with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness. Medium simple syrup is made with equal parts of sugar and water. This is excellent for adding sweetness to mixed drinks, coffee, iced tea and to candy fruit. A syrup made of 2 parts sugar and 1 part water is used as a base for sorbet, and making rock candy.
Combine equal parts of sugar and water in a medium saucepan. Bring to a boil and let the sugar dissolve. You do not need to stir the syrup, but if you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly. Stir in 1 or 2 tsp. Of vanilla for a basic vanilla syrup. This syrup can be kept in a lidded jar in the refrigerator for up to a month.
Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Don’t worry about cutting off the white pith of the peel. Although it is usually bitter, blanching it will make it translucent and the syrup will sweeten it.
You can candy the peel as it is, or cut into strips that are 1/4 inch wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger peels, like grapefruit should be cut into strips for even cooking.
Place the peel in a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or a more tart flavored fruit, you will need to blanch them seven or eight times. Cherry and pineapple do not need blanching and can be placed directly into the syrup. Between blanching taste the peel, if it is tender it has been blanched enough. Place the peel into the pot of syrup and bring to a low simmer. Let simmer for 15 to 30 minutes or until the orange rind becomes translucent and the peel tastes sweet and tender
Remove the pot from heat and let it cool. The orange rind can be stored in it’s own syrup for weeks in the refrigerator. You may choose to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a couple of days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.
You can use the orange flavored syrup in other drinks or dishes. Nothing really goes to waste!
Camille Heimbrod
http://www.cakedecoratingthemes.com
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