YumSugar

Ugly Is In, Even In the Produce World

YumSugar — Tue, 25 Sep 2007 09:13:33 -0700

Each year the folks at Santa Sweets hold an Ugly Tomato contest. The contest, which is to celebrate their UglyRipe variety of tomatoes, brought in many entries that they actually named eleven winners. The tomatoes were yellow, red, green and some contained many weird lumps. The odd shaped fruit surprised everyone, including Joe Procacci, CEO of Procacci Brothers Sales Corp (the parent company to Santa Sweets), who had this to say:

"I've been in the tomato-growing business for over 60 years and I have never seen tomatoes this ugly!"

Here are a few of my favorites, but be sure to check out all the winners when you have a chance.

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Must-Read: Chez Panisse Desserts

YumSugar — Wed, 19 Aug 2009 15:00:18 -0700

I'm crazy about Summer for many reasons, a major one being the season's amazing selection of stone fruits and berries. So I was beyond excited when a close friend surprised me with a new cookbook that takes advantage of my love for fruit: Chez Panisse Desserts ($20.70). This book, which is over 20 years old, is one in a series of seven cookbooks from the kitchen of Chez Panisse, the legendary Alice Waters restaurant that's known as the birthplace of California cuisine. It's authored by Lindsey Shere, who was the pastry chef at the restaurant for more than two decades. Did its seasonal dessert recipes make for a compelling cookbook? Find out when you read more

Come Party With Me: Secret Santa Soiree

YumSugar — Tue, 19 Dec 2006 00:05:56 -0800

When I was in high school my friends and I got together every year for a party we called 'Friend Christmas'. Instead of having to purchase gifts for all of the girlies in our circle we did a Secret Santa exchange. The sleepover was a highlight of the Christmas holidays, one full of gossip and cookies. This year I decided to get together the girls again for a grown up version of Friend Christmas - a light cocktail style party to start around 8:30 pm. To host this Secret Santa Soiree for you and your girlfriends, read more

Invites: Send out elegant and simple invites in Santa colors: bright red and snow white. In order to assign guests a secret Santa have them RSVP by a certain date. Once the RSVPs are in, make a list of your invitees and put their names into a hat. Have your roommate pull the names until each friend has a secret Santa. Double check to ensure that all secret Santas know one another, then personally call each girl to let them know who they're shopping for. If the party is like mine and will be with a group of friends who have known each other for several years, include the oldest group photo you have in the invitation's envelope. Its a nostalgic touch that's bound to have everyone smiling.

Menu: In most groups of girlfriends there are always a handful of vegetarians so make a meat free menu that's pleasing to all palates. A lack of meat doesn't translate to a lack of flavor so serve appetizers jam packed with taste. Small finger foods are totally female friendly. Begin with a crostini with an assortment of yummy toppings: baked apple and brie, winter squash, olive tapenade, and wild mushrooms. Plates of a variety of cookies (classic chocolate chip, chewy gingerbread, oatmeal scotchies) and white chocolate peppermint bark will tide over everyone's sweet tooth.

Decorations: If you have time (and the skills) make a festive red and white candy cane like table cloth. Choose a simple white cloth from your local fabric store and sew red satin ribbon to create a peppermint swirl print. Don't know how to drive a sewing machine? Pick out some red velvet or satin material to create a runner down the middle of the white cloth. Place the cookies and toasts on silver serving platters and stylish arrange-buffet style- on your table. Vases of poinsettias and red and silver taper candles complete the look. Small silver plates and silver napkins that can be found at party stores save you from having to do the dishes after the party.

Music: I know I've said it before and I'll say it again: create a play list with your favorite holiday hits. Also have a mix of your latest favs on hand if you and the girls feel like dancing later in the night. You did it when you were fifteen at the sleepovers so why not have some music ready just in case? If you catch yourself getting overwhelmed with all of the details: delegate! Ask your music savvy girlfriend to create a play list for the party. When guests comment on the musical selection give her the credit for compiling such an amazing potpourri of songs.

Drinks: Offer one white wine, one red wine, and one light beer. My picks: 2005 Navarro Vineyards Mendocino Old Vine Cuvee Chenin Blanc, 2004 Fattoria di Basciano Chianti Rufina, and Heinken Light respectively. Offer one of the two dessert cocktails: Orange Jewel Martinis or Creme Brulee Martinis and make a big batch before the ladies arrive.

Would You Eat Chocolate-Covered Bacon?

YumSugar — Thu, 15 May 2008 10:30:30 -0700

Recently, writer Dan Savage posted about chocolate-covered bacon. The picture comes from Marini's in Santa Cruz, CA, and I happen to think it looks sort of tasty. I also happen to be pretty bummed that it wasn't available when I lived in Santa Cruz. I bet the combination of salty and sweet is amazing together. Besides bacon makes everything taste better, right? I know I'd devour a slice, how about you, would you eat this?

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Noteworthy Nibbles - Sept. 9-15, 2008

YumSugar — Tue, 09 Sep 2008 14:00:41 -0700

Events are all over the map this week, especially in New York and California. As usual, there's no shortage of festivals for the oenophile. The other activities, however, really demonstrate our country's appreciation for regional American foods, from shellfish on the Eastern seaboard to kolaches in Texas.

New York, NY: A Taste of the Village - Sept. 10
Murphysboro, IL: Murphysboro Apple Festival - Sept. 10-14
San Diego, CA: Spirits of Mexico - Sept. 11-13
Traverse City, MI: Traverse Epicurean Classic - Sept. 11-13
Charlotte, NC: Charlotte Shout Blues, Brews, & BBQ - Sept. 12-13
Grapevine, TX: Grapevine's GrapeFest - Sept. 11-14
Greenville, SC: Euphoria - Sept. 11-14

To see the rest, read more.

Naperville, IL: Naperville Wine Festival - Sept. 12-13
Santa Rosa Beach, FL: Southern Breeze Wine & Culinary Festival - Sept. 12-14
Geneva, IL: Festival of the Vine - Sept. 12-14
Worthington, MN: King Turkey Day - Sept. 13
Caldwell, TX: Kolache Festival - Sept. 13
Aurora, OH: Aurora WineFest - Sept. 13
Wells, ME: Wells Chili-Fest - Sept. 13-14
Pasco, WA: Pasco Fiery Foods Festival - Sept. 13-14
Biloxi, MS: Biloxi Seafood Festival - Sept. 13-14
Carmel, CA: Nature Sweet Carmel TomatoFest - Sept. 14
Jamaica Plain, MA: Shellfish Shindig - Sept. 14
Arroyo Grande, CA: Taste of the Central Coast - Sept. 14
New York, NY: NYC International Pickle Day - Sept. 14

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Homemade Chocolate-Covered Bacon

partysugar — Mon, 28 Jul 2008 10:15:33 -0700

A little while back the Internet went crazy for chocolate-covered bacon. Like every bacon lover, I fantasized about tasting the ultimate salty-sweet combination of bacon and chocolate. Instead of hopping in a car and heading to the Santa Cruz store that makes the pork-chocolate treat, I decided to experiment with my own variation. If I've been making chocolate-covered strawberries since I was 13, I can most certainly make chocolate-covered bacon! The process is straightforward: it involves two simple ingredients and an even simpler cooking technique. The result is an oddly delicious dessert with a rich, delicate balance of sugar and smoke. So scrumptious, homemade chocolate-covered bacon is the ultimate edible gift. To see the recipe, read more.

Chocolate-Covered Bacon
Original recipe by PartySugar

Ingredients

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions

Preheat the oven to 375°F.
Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard.
Once cool, enjoy!

Makes 6-8 slices of chocolate-covered bacon.

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Cookies For Santa

YumSugar — Sun, 24 Dec 2006 00:02:52 -0800

Remember when you used to pick out the best, most perfectly shaped and delicately frosted cookies, place them on your special use-only-on-Christmas-Eve plate, and leave them out (along with a glass of milk and a few carrots) for Santa? Ok, so that may have been a long time ago and I know that I'm too old to believe in Santa Claus (when my mom told me in fifth grade I cried), but I like to make a fresh batch of cookies on the morning of Christmas Eve with him in mind. Even though the cherry cheeked old man won't be visiting me tonight, it's nice to have the house smelling of fresh baked cookies. If you are like me and want a tasty little sweet bite to munch on while you sip your spiked hot chocolate and wrap up last minute presents, then do yourself a favor and make these snowball cookies. For the recipe read more

Snowball Cookies
From Nestle

1 1/2 cups (3 sticks) butter or margarine, softened at room temperature
3/4 cup powdered sugar
1 tbsp vanilla extract
1/2 tsp salt
3 cups all-purpose flour
2 cups mini semi-sweet chocolate chips
1/2 cup finely chopped nuts
1 sprinkle of powdered sugar

Preheat oven to 375° F.

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy.

Gradually beat in flour; stir in morsels and nuts.

Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven.

Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.

Sprinkle with additional powdered sugar if desired. Store in airtight containers.

Makes 60 cookies.

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Denise Tassin's Unique Necco Wafers

YumSugar — Thu, 30 Aug 2007 03:37:31 -0700

Some folks like to eat Necco wafers, but Baltimore-based artist Denise Tassin enjoys drawing on them. In a new solo show at San Francisco's Zinc Details gallery, Tassin utilizes an assortment of pens - including fine-tipped Sharpies - to create miniature drawings on Necco wafers. Her drawings have currently taken a scientific route and include carefully detailed inkings similar to those found in biology books. Who would have thought that candy and fetal pig respiratory systems go hand in hand? If that's too odd for your tastes, she also has a series of Christmas related items featuring dolls and Santas, as well as a series of individually re-sealed wafers featuring random sketches.

For those of you who haven't had the joy in experiencing their chalky sweetness, Necco wafers are thin sugar wafers made by the New England Confectionary Company - hence the name Necco. They come in eight flavors and colors and make for an interesting art medium. In fact Tassin likes them so much, she has even been known to carry a pen and pack of Necco wafers with her wherever she goes. "t's like having a little studio in your pocket."

If you're in the San Francisco area, you'll be able to see her wafers up close and personal at Zinc Details from September 9 to October 31.

However, if you can't make it to the show, be sure to check out more of her artwork after the jump, just read more

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You Showed Us Your Cookbooks!

YumSugar — Wed, 29 Aug 2007 08:01:31 -0700

A few weeks ago I asked you to share your favorite cookbook with the rest of us. For PartySugar it's Williams-Sonoma's The Bar Guide by Ray Foley. For me it's Baking Illustrated by the editors of Cook's Illustrated Magazine. There were so many great entries (over 20!) and only one duplicate. These books look fascinating and I can't wait to try out some of them. Thanks to everyone who submitted their book!

Entry #1
LA's Sarah Kushner wanted to share Nigella's How To Be A Domestic Goddess. She says it's the one cookbook she uses on a regular basis.

Entry #2
Radarkitty from Livermore, CA wanted to share the book Sweet Gratitude. She choose it because it's all about baking desserts and is a fun illustrated read.

Entry #3
SoCalSugar, who's in Berkeley via San Diego, wrote in to share Christine Ingram's Vegetarian and Vegetable Cooking: The Definitive Encyclopedia of Healthy Vegetarian Food. She believes there's a lot of great variety, including hearty and unique vegetarian meals that omnivores will love too!

Entry #4
Llendril writes in from Peyton Colorado to share Dorie Greenspan's Baking, From My Home To Yours. She loves this book because she believes Greenspan to be a lovely writer who produces even lovelier baking recipes.

Entry #5
Portland based LovaAJN couldn't choose a cookbook, so instead she's decided to take a picture with her favorite pink binder. This binder holds her most cherished recipes, including ones passed down to her from her mom.

Entry #6
Chef Farid Zadi, who's originally from France but is currently based in LA would love to share The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan. He chose this book because it helped him look at food cultures and food history through a new lens or rather multiple lenses.

Entry #7
France-based Jennifer ended up deciding on The Encyclopedia of Cajun and Creole Cuisine by John D. Folse. She believes it's beautiful and well researched with over 700 recipes that chart the evolution of cuisine in Louisiana.

For SEVENTEEN additional submissions, please read more

Entry #8
Maryann from Finding La Dolce Vita writes in to tell us about Honey From a Weed by Patience Gray. She chose this book because it contains stories and recipes gathered from the people who live close to the land in Tuscany, Catalonia, The Cyclades, and Apulia.

Entry #9
Jay from Cincinnati, Ohio wants to share both Professional Chef and Baking & Pastry from the CIA. Why? Because those two books are a continual inspiration for
all the "goofy *&^%" he wants to create!

Entry #10
Schianne dropped a line from Virginia to say that the Better Homes and Gardens New Cookbook (which is about 17 years old!) is her favorite because she can count on it to have recipes for the staples as well as fancier dishes.

Entry #11
Good ol' Chubby from Bunrab loves Simple French Food by Richard Olney so much that it's falling apart from use. This old school book without glossy photos contains recipes like onion panade, sorrel tart and turnip gratin that are beyond delish.

Entry #12
Carrie from Minnesota's Twin Cities loves the Betty Crocker New Edition Cookbook because she grew up with it and has become very familiar with the recipes. She's also never had one go wrong!

Entry #13
Lucky entry 13 comes from Nags in Hyderabad, India. Her favorite cookbook is Tarla Dalal's Healthy Subzis. It's the favorite because of the simple and healthy recipes, and because it allows her to mix-n-match.

Entry #14
Half-Baked in Alabama wants to share the Joy of Cooking with us all. She loves it because you can find a recipe for almost anything you want to make.

Entry #15
Sarina writes in from Trinidad to share Vegetarian Express by Nava Atlas and Lillian Kayte. She loves that it contains wonderful tasting vegetarian meals that can be made in 30 minutes or less!

Entry #16
Washington DC based Popgoestheworld would like to share America's Test Kitchen's The New Best Recipe. She believes it has the absolute best recipes for all the classic dishes.

Entry #17
Linda writes all the way from The Netherlands to share Donna Hay's Modern Classics 2. It contains lots of yummy and well-written recipes, but what she really "loooves" are the pictures!

Entry #18
Nahm in Santa Monica, CA would love to share Tommy Tang's Modern Thai Cuisine Cookbook. It's her fave book because most of the recipes are Thai, but not all the way Thai; therefore people who are not used to real Thai cuisine can enjoy them too.

Entry #19
TeamSugar member Rothchild wrote in to also share the Joy of Cooking. She says that it's her go-to whenever she makes something new or uses a new ingredient. She also says that it has never failed her!

Entry #20
Josh writes in from the Bay Area to promote Radical Brewing by Randy Mosher. While this book does not have a recipe for cookies, meatloaf or veggie casserole, it does have a plethora of delicious beer recipes from polka dot pilsner to pumpkin spice beer.

Entry #21
Our very own TeamSugar has fallen in love with Anthony Bourdain's A Cook's Tour. She thinks it's a superb read because not only does he cover the food, but the culture and people that have made it.

Entry #22
Team member tdamji wants to make sure we all know about How It All Vegan by Sarah Kramer and Tanya Barnard. She loves it because the recipes are simple and don't require a lot of special ingredients. She belives that it's a great cookbook for vegans and non-vegans alike!

Entry #23
Kiwitist wants to make sure that we all know how much she loves The Fannie Farmer Cookbook. It's her old, beat-up favorite book!

Entry #24
Finally, last but not least, we have YumJimmy who is sharing How To Cook Everything by Mark Bittman. He uses this book all the time and treats it like a reference. This should give you an idea on how much he uses it: Whenever I ask him about something the answer is usually, "Well Bittman says..."

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Come Party With Me: Christmas Brunch

YumSugar — Thu, 21 Dec 2006 00:02:21 -0800

Christmas day is less than a week away. If you have not thrown your holiday fete and still want to, host a Christmas day brunch (have plans on Christmas? host a day after Christmas brunch). Invite close friends and family to join you after unwrapping the presents for an easy late breakfast. All of my dishes can be made ahead of time. Pop in the oven while you discover what Santa brought you and enjoy with your family afterward. For the recipes and more read more

Invites: If your brunch is last minute personally call your guests to let them know how much you want to see them on Christmas morning. However if you have time, send postcard invites through the mail. I found a pretty Christmas inspired image and copied it over to a word document. Next I enlarged the image and added text: Tis the Season; this will serve as the front of my postcard invitation. On a new word document I added in the details of the party (what, when, where, attire) to a box on the left hand side; this will serve as the back of my postcard invitation. I print the text (white letters on black card stock) and print the picture on plain white paper. I cut the card stock down to size and glue my image to the blank side. On the text side I write in my guests names and addresses.

Menu: At a brunch it is important to serve both sweet and savory dishes to suit the needs of even the most picky guest. Savory: bacon and egg pie (make several if guest list is large) and yogurt with fresh fruit and granola. Sweet: cinnamon rolls and mini Petit Pains Au Chocolat.

Decorations: Clean up the ripped wrapping paper pieces and open the curtains to let in lots of light and leave the Christmas tree lights turned on. Light candles as they provide atmosphere and mood even in the light of day. The aromas of the food in the oven will fill the house with a warm, Christmasy smell. Serve the food in the kitchen buffet style and ask guests to join you around the Christmas tree.

Music: On Christmas morning I always like to listen to Tchaikovsky's The Nutcracker. It's two hours of classical Christmas music. As it is morning remember to keep it low-key and peaceful. Soothing traditional and ageless Christmas music is your best bet.

Drinks: I can't go to brunch without craving a mimosa. Be decadently extravagant (it is Christmas!) by jazzing up the OJ/champagne combination with blood orange juice or cranberry and vanilla bean. Don't forget something warm and yummy like homemade cappuccinos.