Choose Glasses In A Bar

When making cocktails, it's essential to serve the drinks in the right glass. Using the correct glassware not only makes you look like a knowledgeable bartender but will actually enhance the drink's appearance and flavor. The shape and size of each glass are designed specifically to the properties of certain drinks. For example, the large bowl of a red wine glass allows the wine to breathe. There are several different types of glasses available, but there are a few essentials you should always have on hand.

Instructions

Glass varieties

1. Choose a shot glass with a heavy base, as people often slam the glass down. Shot glasses are commonly either one or two ounces, and are commonly used for any type of shot or shooter. Shot glasses are also used to measure while preparing cocktails.

2. Select a sturdy rocks glass that is between four and nine ounces. The rocks glass is used for serving "short" or "single" cocktails with ice. Common drinks served in this glass include gin and tonic, scotch on the rocks, or a black Russian.

3. Find a good highball glass, which is usually between eight and 12 ounces and used to serve almost any drink with a mixer, such as a vodka cranberry, rum and coke, or a whiskey seven. The highball is also often commonly used to serve "doubles."

4. Choose a four to six ounce cocktail glass. Also called a martini glass, these are typically chilled or frosted. Ice is not used in this glass because of the v-shape. Most martinis and shaken cocktails are served in this glass.

5. Find a good brandy snifter with a large bowl and short stem. The shape allows your hand to warm the brandy as you drink, enhancing the flavor. You should only pour a couple of ounces of brandy in this glass.

6. Make a wine glass selection. There are several varieties of wine glasses to choose from, but you really only need two varieties. For red wine, you will want a glass with a large bowl. The wide bottom will allow you to swirl the glass and aerate the wine. For white wines, a smaller and thinner glass is typically used, which concentrates the flavors and directs the wine to hit certain areas of your tongue for optimum flavor.

7. Select a beer glass or mug. Like wine glasses, there are several different beer glasses available. Choose a beer glass or mug that is heavy and sturdy and feels comfortable to you.

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Houston Wine Clubs

The Houston metro area has a number of clubs for wine lovers, both independently run and run by wine stores. Wine clubs in Houston include an official chapter of the American Wine Society, the Wine Society of Texas, the Texas Tasters Guild and the Old World Wine Club. In addition, the website houstonwine.com maintains a calendar of wine-related events in the city and surrounding areas.

American Wine Society

The Houston Chapter of the American Wine Society was founded in 1999 and usually meets in January, March, May, July, September and November. According to its website, the chapter's activities include tastings, winery tours, educational lectures and seminars and wine dinners.

Wine Society of Texas

The Wine Society of Texas is a club dedicated to the promotion of Texas-made wines. Events include wine dinners and tastings at Texas wineries, as well as special presentations by Texas wine makers and sommeliers. The WST has several chapters, including a Houston chapter. Each sponsors its own events and assists with statewide wine celebrations and events.

Texas Tasters Guild

The Texas Tasters Guild is an informal club of wine enthusiasts in the Houston area. Members receive news and information about meet-ups and events via email; the group arranges tasting and events on an irregular basis rather than having fixed meetings.

Old World Wine Club

The Old World Wine Club offers two membership levels, three bottles a month and six bottles a month. European wines are selected by the owners and sent to members with notes about the wines and suggested food pairings. The shop also holds occasional tastings and events.

Tags: Wine Society, World Wine Club, American Wine, American Wine Society, Society Texas

Make Prison Wine

If you have a strong stomach, maybe you'd like to try some Pruno, a "prison" wine-or prison "hooch"-made mostly with fruit and sugar. It's a powerful drink that prisoners have been known to make in their cell toilet. However, there is no reason to go that far: you can make prison wine in more sanitary conditions.

Instructions

1. Make a strong bag by using two small trash bags, placed one inside the other. Place a fruit of your choice and fruit cocktail inside the bag. Seal bag.

2. Mash the fruit and fruit cocktail inside the bag with your hand. Fill the sink with hot water and place the bag into water. Let sit for 15 minutes. Make sure water does not cool; add more hot water, if necessary.

3. Take the bag from water, and wrap it in a towel to keep it warm. Leave for 48 hours while the fruit ferments. If it's warm outside, leave the bag in a safe place outdoors.

4. Add sugar and ketchup. Use about 50 sugar cubes. If using yeast or moldy bread, add that as well. Reseal the bag, and run under hot water for 30 minutes or until the sugar is fully absorbed.

5. Heat the bag in hot water for 15 minutes once a day for three days. Leave wrapped in a towel. Check often; the bag swells as gases are released. It may pop. When ready, separate the mashed fruit from the liquid, and there you have your wine.

Tags: water minutes, cocktail inside, fruit cocktail, fruit cocktail inside

Different Food Courses

A formal dining experience includes individual courses being served.

Food courses are the series of dishes that collectively compose a complete meal. Each course is designed to address the specific needs of the diner at that moment in the meal. The overall meal may be expected to last several hours, depending on the culture. Different cultures serve and feature their dishes and courses in a variety of ways. American food courses tend to follow European traditions, although the specifics of the courses will vary based on the origin of the meal. There are some general Eurocentric food courses that work well in most settings.

Before the Meal Course

the Italian antipasto course is served before the meal.

The first course is typically an aperitif and or appetizer. The French call their version of the tiny appetizer an les amuse-bouches. This term means that the food should be small enough to be eaten in a single bit. Appetizers range from canapes, verrines and sweets to the antipasto selections for an Italian oriented meal. Some gatherings, like weddings, provide hors d'oeuvres along with drinks in a cocktail hour prior to the main meal. These appetizers may be enough to cause a guest to become full too early. Often a period of dancing or mingling follows hors d'oeuvres to work off some of the food.

First Official Course

The entree or soup course is designed to create anticipation of the main event.

The first official course of the meal is a hot course that may include pasta, soup or stew. Sometimes this course is called an entree, a sort of preview of the main course. This course can also be replaced by a fish course depending on the country of origin of the meal. In general the entree course is approximately half the size of the main course. The entree should create anticipation of the main course, as an appetite-whetting device. The entree is sometimes followed by a palate cleanser, such as sorbet.

The Main and Second Course

The main meat dish can have sides of salad and bread.

The main course is actually the second official course which sounds a bit confusing. This is the meat course, where fish, poultry, red or white meats are combined with a starch designed to provide a satisfying experience. This course is accompanied by or followed by a salad course. The salad is used to lighten the dense quality of the meat.

Bring on the Sweets

The dessert course may include sweets or cheeses mixed with sweets.

Cheese, nuts, and fruits are the next course. These are considered a sweet or dessert course. This is considered the signal to the end of the meal. This preliminary sweets course is a prelude to the official dessert. The official dessert is often quite small and intense. The dessert is designed to send a signal to the palate that the meal is finished. Dessert is often served with coffee, a hot beverage or a liqueur. The liqueur is believed to aid in digestion.

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Buy A Sparkling Wine

Sparkling wine is not champagne. Yes, champagne is sparkling, but it can be called champagne only if it comes from the region of the same name in France. Sparkling wine can come from anywhere. Sparkling wine is light and delicate in body, fresh and fruity in flavor and a fine accompaniment to nearly any meal.

Instructions

1. Learn what puts the sparkle in sparkling wine. Carbon dioxide gas is imparted into white wine through either the Me?thode Champenoise, the Transfer Method or the Charmat Process. Directly injecting carbon dioxide through carbonation is another method but only for the more inferior sparkling wines.

2. Know read the label. Brut means dry. Extra Brut means extra dry. These sparkling wines have very little residual sugar. The French term Sec means extra dry, Demi-Sec means half dry or semi dry and Doux means sweet.

3. Discover Italian sparkling wines. Referred to as Spumante, there are four types of Italian sparkling wines: Prosecco, Franciacorta, Asti and Moscato D?Asti.

4. Seek California sparkling wine. Anderson Valley, Green Valley, Russian River Valley and Carneros are considered the best appellations in California for sparkling wine production because of their cool climates.

5. Find out about Spanish sparkling wine. Called Cava, Spanish sparkling wines are produced in the northwestern region of Penedes.

Tags: sparkling wines, Brut means, California sparkling, California sparkling wine, Italian sparkling, Italian sparkling wines

Pick A Healthy Breakfast Bagel

Having a bagel for breakfast can be a convenient and healthy way to start your day. There are a wide range of bagels and some are almost as bad for you as a slice of cake. Follow these simple guidelines to select one of the healthier options.

Instructions

1. The average bagel has around 300 calories and is low in fat, but these factors can vary widely depending on the bagel's size and additional ingredients. Some store-bought bagels are about half the size of some restaurant bagels, and ingredients such as sugar, chocolate and cheese can quickly drive up calories and fat.

2. The healthiest bagels will generally be whole grain or multi-grain, which are high in fiber and low in fat and calories. Whole grain breads are also considered to be a healthy type of carbohydrate, the kind that is an important component of a healthy diet.

3. Next on the healthfulness scale are other flavors that are low in sugar and fat, such as plain, onion, everything, sun-dried tomato and pumpernickel. After that are flavors that are higher in fat but still low in sugar, such as sesame, cheese and egg.

4. Lowest on your list of choices should be sugary bagels like chocolate chip or cinnamon sugar. While both sugar and fat will add extra calories to your bagel, fat is the lesser evil in this case because it helps you stay full, whereas sugar tends to cause cravings. Also, it's rare to find a bagel that has an excessive amount of fat.

5. In addition to a bagel's ingredients, consider what you put on top of it. Adding butter or cream cheese to your bagel will greatly increase the amount of fat and calories in your breakfast. If you decide to add these items, use them sparingly. Avoid margarine, which is loaded with trans fat. Softening your butter before trying to spread it on your bagel can help a little bit go a long way. Also, consider low-fat or whipped cream cheeses, which are lower in calories but still add plenty of flavor.

Tags: your bagel, calories your, flavors that, sugar such

Thaw A Ham

Thaw a Ham

Preparing a festive dinner this year but have no idea thaw a ham? Here are some tips!

Instructions

1. Know that there are a couple of options to thaw a ham first. You can either thaw it in the refrigerator or in cold water. Most people recommend using a refrigerator.

2. To thaw a ham in a refrigerator first determine the size of the ham. Five hours is recommended per pound on smaller hams while with larger hams it is recommended to thaw for seven hours per pound. Do the math in your head and this will tell you exactly how long to keep it in the refrigerator. Always keep in mind to keep the ham in its original packaging and place it in a tray so that your refrigerator remains clean of any stain!

3. To thaw the ham in cold water first of all place the ham in a sealed bag that will not allow any sort of leakage. For a larger ham it will take about a half an hour per pound. For a smaller ham it will only take a couple of hours. Check on the ham often and remember to change the water every hour or so.

Tags: cold water, pound smaller, thaw refrigerator

Freeze Tahini

There are light and dark varieties of tahini. Light tahini is used in hummus.

Tahini is probably best known as the major ingredient in hummus besides chickpeas. While the process of making tahini has several steps, the sesame seed is the only ingredient. To make tahini, sesame seeds are soaked in water for 24 hours and crushed to loosen the bran from the kernel. The crushed seeds are then placed in a salt water solution. The bran sinks to the bottom and the seed kernels are removed from the water, toasted and milled to produce the oily sesame paste known as tahini. When you buy tahini in the market, it usually comes with an expiration date, but you can preserve the food for a longer time by freezing it.

Instructions

1. Look inside your container of tahini. It can be frozen in glass jars, sealable plastic bags, or air-tight plastic containers, but the trick is that tahini will expand slightly when it freezes, much as water expands when it turns to ice. Therefore, leave at least 1 inch of headspace in whatever container you are choosing to use. If you do not have that much, you will need to switch to a larger container.

2. Place a piece of plastic wrap over the mouth of the container. Doing so will help prevent freezer burn. If you are using a container that is air-tight and recommended for freezing, you can skip this step.

3. Place the tahini in the freezer. According to the U.S. Department of Agriculture, frozen food is safe from the growth of bacteria, and therefore almost always safe for consumption. However, the quality of the food can certainly suffer over time. Consider discarding your frozen tahini after a year in the freezer.

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Cook Rice In A Rice Cooker

A rice cooker will always produce fluffy, perfect grains.

Rice is very simple to cook at home, especially if you have a rice cooker. Rice cookers are inexpensive and make this job a snap. If you make a lot of dishes that require rice, you'll soon wonder how you lived without one.

Instructions

1. Measure the rice precisely using the plastic measuring cup that came with your rice cooker, and place the rice in the metal cooking pan inside.

2. Wash the rice with cold water in the rice cooker cooking pan and rub the rice grains gently between the palms of your hands. Drain. Repeat three or four times, until the water is clear.

3. Add cold water up to the level marked on the pan that corresponds to the number of cups of rice you are preparing. Be sure that all the grains of rice are submerged in water and that the surface of the rice is flat and level to ensure even cooking.

4. Wipe off any excess water from the outside of the rice cooker cooking pan and place it in the main body of the rice cooker. Close the lid, plug in the rice cooker and press the cooking switch to start.

5. Allow the cooked rice to rest for 15 minutes. Then open the cooker and use a spatula to fluff and serve your rice.

Tags: rice cooker, rice cooker, cold water, cooker cooking, rice cooker cooking, your rice

Methods For Homemade Marmalade

Homemade marmalade includes bits of fruit and peel.

Although marmalade was originally made from quince fruit, it is now made from citrus fruits such as oranges, limes, lemons, grapefruit and clementines. Marmalade is made with only fruit, sugar and water with bits of fruit and peel added, and many recipes rely on natural pectin in the fruit to thicken the spread. The American version of marmalade is sweet, while the English version is bittersweet. There are a variety of ways to make marmalade.

Valencia Oranges

One technique for making homemade marmalade is to stick to Valencia oranges as the main ingredient. Valencia oranges are bitter, lending orange marmalade the tang that makes it a favorite with many. Valencia oranges are also high in natural pectin, which helps the marmalade set up more quickly.

Boil Peel

Although marmalades include peels, if they are not boiled adequately, the peels will be bitter and tough. Boil peels until they are extremely soft, rubbing away to nothing between a finger and thumb. This can be done in a pan with a lid by boiling steadily for two hours, or in a pressure cooker boiled for 10 minutes.

Remove Membranes and Seeds

The white membrane and the seeds in citrus fruits add bitterness to marmalade, so remove them from the fruit before boiling the fruit. However, some cooks recommend preserving the membranes and seeds for the natural pectin found in them. Secure them in a muslin or cheesecloth bag, boil and squeeze out all of the water before discarding the membranes.

Poaching Fruit

Rather than cutting up the fruit and peels before cooking them, some homemade marmalade cooks like to simmer the entire fruit, add sugar, simmer again, then cover the pan tightly for three hours and allow the fruit to "poach" and soften while simmering lightly. Then the cook scrapes the pulp from the oranges and chops the peels and continues with the marmalade.

Tags: natural pectin, bits fruit, bits fruit peel, citrus fruits, fruit peel, fruit sugar

Give A Cake Mix Homemade Taste

A cake made from a mix is simple and practically foolproof, but it will never equal the unmistakable taste of a homemade cake. Even confident cooks will often shy away from the mysterious world of scratch baking, believing they can only produce a dry, dense cake. With a few changes you can have your homemade cake and eat it, too!

Instructions

1. Choose a basic yellow cake mix at the grocery store. It's not necessary to buy the most expensive one. They all have the same ingredients and, after all, you're going to doctor it.

2. Follow the directions on the cake mix, but substitute buttermilk for the water and softened butter for the oil.

3. Bring eggs and butter to room temperature before incorporating them into the mix. Using them straight from the refrigerator won't necessarily damage your cake, but it won't add to it either. To hurry up the process, put your eggs in a bowl of very warm water. For the butter, cut it into small cubes and let them sit for about 30 minutes. Never try to soften the butter in the microwave; it will be too soft to cream well.

4. Add a package of instant pudding to the mix. Your cake will take on the flavor of whatever pudding you choose.

5. Pour into two greased and floured cake pans, and bake according to the directions on the cake mix box.

6. Cool the layers by letting them sit for about 30 minutes. Remove from the pans and frost your homemade cake when the layers are completely cool.

Tags: homemade cake, your homemade cake, about minutes, directions cake, them about

Vegetables To Use With Fettuccine Alfredo

Fresh veggies make the perfect addition to Alfredo pasta.

Fettuccine Alfredo is a thick, creamy comfort food almost everyone can enjoy. The ability to mix and match vegetables sets the stage for a great meal. Some people serve vegetables on the side, but adding them directly to the pasta is a fun way to eat them, especially for kids. Trying new ingredients each time you make an Alfredo pasta dish can keep things exciting; Next time it's on the menu in your home, consider adding one or more fresh veggies.

Broccoli

Broccoli will add lots color to the Alfredo without changing the taste of the meal very much. This green vegetable is packed full of essential C and K vitamins. In addition to the fluffy florets most people like to use, the stem of the broccoli can be chopped up and added to the pasta for texture and added nutrients.

Bell Peppers

Sweet peppers come in a variety of colors including green, red, orange and yellow. Slicing bell peppers and adding them to your fettuccine meal can add flavor and plenty of nutrients such as vitamins A and C, and disease-fighting antioxidants.

Mushrooms

Mushrooms offer a rich, meaty texture to any dish they're added to including fettuccine Alfredo. They also marry well with other vegetables and their texture adds a new dimension to the meal. Mushrooms are full of antioxidants, vitamin D and important B vitamins, such as niacin and riboflavin.

Other Tasty Options

Adding all your favorite vegetables is an easy way to create a healthy and satisfying fettuccine Alfredo. Experimenting with less familiar green vegetables, such as collards, chard and spinach, are great options. You might also like jicama, snow shoots or sprouts.

Tags: adding them, Alfredo pasta

Drink A Tequila Shot

A popular "shot" in drinking establishments all over the world, tequila is a Mexican spirit made from the agave plant. Much like whiskey or scotch, tequila comes in a variety of brands and styles. No matter which is your favorite, this article will explain a few different ways to drink a tequila shot.

Instructions

Straight Shot

1. Pour 1 to 1.5 ounces of tequila into a shot glass.

2. Drink the shot.

3. Repeat steps 1 and 2 until the desired effect is achieved.

Straight Shot with "Training Wheels"

4. Pour 1 to 1.5 ounces of tequila into a shot glass.

5. Cut a lemon or lime into quarters. Many bars will give you slices of lemon or lime when you order tequila. If you are doing the shot at home, then I recommend slicing the fruit quarters. Lime is the most popular citrus fruit to be used with a shot of tequila.

6. Lick the skin where your thumb and forefinger connect. Sprinkle salt where you licked. Some people will lick the skin where their forearm meets their hand by the thumb, and sprinkle the salt there. It's a personal choice. Certain individuals have a natural pocket in that area, which makes for a convenient place to pour the salt.

7. Lick the salt.

8. Drink the shot.

9. Suck on the lemon or lime wedge. This process is known as "lick it, slam it, suck it," and is widely popular. It seems to be designed to take away from the horrible taste and aftertaste of many of the inexpensive tequilas, hence the nickname "training wheels" for this type of shot. However, not all tequilas are meant to be consumed as shots. Please review the next section about "sipping" tequilas.

"Sipping" Tequila

10. Pour 2 to 3 ounces of tequila into a beverage glass. You can use ice if you want, but it might water down the tequila. I recommend drinking it without ice. Tequilas that are meant to be sipped are usually labeled as "Reposado." This means the tequila has been aged, and is meant to be savored. Try Hussong's Reposado or Cabo Wabo Reposado. Also, refer to the Poco Tequila site linked below for detailed information on many different types of tequila.

11. Find a place to sit and relax. If you're not at a bar, try sitting on your back porch or in your favorite chair.

12. Sip the tequila over a length of time, maybe 30 minutes to an hour. Enjoy it.

The Body Shot

13. Pour 1 to 1.5 ounces of tequila into a shot glass.

14. Cut a lemon or lime into quarters.

15. Lick the neck of someone of the opposite or same gender, depending on your preference. Please note that you should obtain permission first.

16. Sprinkle salt where you licked. Obviously, this is taking the place of the salt on your hand in the "training wheels" example above.

17.Put the lemon or lime wedge in the mouth of the same person.

18. Lick the salt off the neck.

19. Drink the shot.

20. Take the lemon or lime out of the person's mouth with your mouth, and suck on it. Remember: "Lick it, slam it, suck it." The body shot is designed for physical contact. Stand close to your partner, and hold her neck or waist while you do the shot. You can really take this as far as your partner, or drinking establishment, allows you to. Mix it up a little bit. Have your partner hold the shot in the front of his pants or in her cleavage. Lick somewhere other than the neck. Use your imagination, and have fun.

Tags: lemon lime, ounces tequila, ounces tequila into, Pour ounces, Pour ounces tequila, tequila into, Drink shot

Tell If Scallops Are Cooked Thoroughly

Thoroughly cook scallops to avoid food borne illness.

Scallops are prized for their texture, taste and versatility. These marine bivalves are prepared in several different ways, including baking and frying, and can be purchased fresh and frozen. Once scallops are brought to room temperature, they are cooked quickly in order to avoid overcooking, which will leave the seafood rough and unappealing. There are several tell-tale signs that will let any cook know that the scallops are fully cooked and ready to eat.

Instructions

1. Purchase scallops that are pink and smell good. If the scallops smell off, avoid purchasing them at the store or throw them away when you get home.

2. Prepare and cook the scallops as desired. There are several ways to prepare and bake or fry scallops. Bring scallops to room temperature before preparing to help cook the seafood more quickly.

3. Poke the scallop with a fork. If the scallop is still mushy, continue to cook. Scallops are done when the scallop has slightly hardened and the fork should bounce back slightly.

4. Look at the appearance of the scallops. When a scallop is done all the way through it will take on an opaque appearance. The outside of the scallop will also be browned if it is being pan fried.

Tags: cook scallops, room temperature, There several

Store Cucumbers For Pickling

Keep your cucmbers fresh before pickling.

Closely related to melons and squash, the cucumber is a popular summertime crop, either to grow in the home garden or to use as fresh produce. Cucumbers are a popular addition to salads; however, the most popular preparation of cucumbers involve making them into pickles. Pickles, if properly prepared and canned, can last all year round. If you buy a large store of cucumbers to make pickles, you need to keep the cucumbers fresh until you begin the canning process.

Instructions

1. Harvest 6-inch cucumbers from your garden in the morning, before the afternoon sun has had a chance to raise the cucumber's internal temperature.

2. Choose cucumbers from the market that have smooth green skin without any soft spots or bruising.

3. Lightly spray the cucumbers with water to help them retain water.

4. Place the cucumbers in perforated plastic bags. Do not over pack the bags. Make sure the cucumbers have some room.

5. Place the bags of cucumbers in your refrigerator. They should be kept cool, but not colder than 40 degrees Fahrenheit. Adjust your refrigerator's settings as necessary.

6. Store the cucumbers for no longer than 3 to 5 days to ensure maximum freshness.

Tags: cucumbers from, your refrigerator

Peel A Grape

Peeling a grape can be tricky. Due to its minute size, round shape and slippery nature, grapes take a little practice to peel well. With a firm grip and a little patience, you can learn to peel grapes quickly and efficiently.

Instructions

1. Select your weapon. You can peel grapes with a knife, peeler or fingernail. Experiment with all three methods to find which one works best for you.

2. Wash the grapes thoroughly. They may contain pesticides or insect droppings on the skin. Even though you're removing the peel, you'll want to keep your hands and work surface clean.

3. Grasp a grape between a thumb and forefinger. Most people use the left hand, but if you're left handed, use your right.

4. Hold the knife or peeler with your fingers only, not with your fist. When you add your thumb, you add too much force to the grip. Peel grapes delicately and do not use too much force since this can ruin the grape or worse-deliver a nasty cut. If you choose to use fingernails rather than a peeler or knife, disregard this step and move on to Step 5.

5. Start at the stem of the grape. Hook into the stem hole and peel the skin carefully toward you. When using bare hands, the thumbnail works best for this procedure. With most food, you must peel away from your body. Grapes are an exception. Because they're so small, they are more easily and safely peeled forward, rather than back.

6. Turn the grape slightly to open up another area of skin. The peeled area reveals slippery grape flesh, so take care with your grip. Repeat this process, working around the grape, until you remove all of the skin.

Tags: with your, knife peeler, much force, peel grapes, rather than, works best

Silk Hydrangea Wedding Ideas

Hydrangeas look lovely in practically any container.

Hydrangeas are a popular wedding flower for spring or summer weddings and garden weddings. With its large spectacular blooms, many brides love the look of hydrangea flowers. There are a variety of hydrangeas available such as mophead, lacecap and oakleaf. Hydrangeas come in a variety of colors like blue, white, pink, purple and a variation of all of these colors. It can also be tinted to the color that you desire. A silk hydrangea may be a good choice for you if you are worried about flowers wilting during the spring or summer heat. If you want to use hydrangea flowers, there are several different ways to use it throughout your wedding.

Bridal Bouquet

Since high quality silk flowers are indistinguishable from fresh flowers, a silk hydrangea wedding bouquet can be a good choice. A lush bouquet can be created by tying together a large bundle of silk mophead hydrangeas. Mophead hydrangeas are flowers that have a large ball-like cluster of small flowers. Or if you want your bouquet to have different textures, use a combination of mophead hydrangeas and lacecap hydrangeas. Lace cap hydrangeas have dainty lace-like flowers in the center surrounded by larger flowers. If you like, use an assortment of silk flowers in your hydrangea bouquet such as peonies, daisies, roses and lilies. Accent a silk hydrangea bouquet with feathers, strands of faux pearls and satin ribbons that match your wedding colors. A bouquet of silk hydrangeas is durable enough to last for years and frees you from worrying about petals wilting or being damaged during transport.

Ceremony Venue D cor

The hydrangea flower can add color and personality to your venue. Scatter silk hydrangea petals down the aisle. Bags of silk flower petals can be purchased at floral shops, craft stores and bridal shops. Tie small silk hydrangea bouquets to the ends of the pews and to alters with long satin bows that complement your wedding color scheme. Adorn the alter by placing two large floral arrangements of silk hydrangeas and silk roses. Use a light colored rose if you are using a dark hydrangea or a dark colored rose with a light colored hydrangea to create contrast between the colors.

Reception Venue Decoration

There are several ways to use hydrangeas to dress up your reception venue. Since you are using silk flowers, you don't need to worry about floral scents while your guests dine. Place flower heads along the platters of food to enhance a buffet table. Tie hydrangeas to focal points in the venue such as arches, doorways and stair rails. Place large wooden buckets of hydrangeas near the entrance of the venue. Tuck small hydrangea bouquets into ribbon sashes to enhance a chair bow.

Table Centerpiece

Since the hydrangea is such a large flower, it makes a great centerpiece. Depending on the look you want, place several clusters of hydrangea of a single color in a glass vase, square wooden container, bucket, basket or tin container. A single bloom of hydrangea in a low glass vase also creates an elegant centerpiece. Another option is to place three hydrangea clusters in contrasting colors in a container. Enhance a table centerpiece by scattering floral petals, glass beads or ribbons around the container.

Tags: silk hydrangea, silk flowers, your wedding, colored rose, glass vase

Make The Best Home Made Salsa Ever

Salsa is easy to make and store for future.

This recipe improves upon one of the most popular finger foods at parties as it's completely homemade. When paired with tortilla chips made from scratch, your guests will be truly impressed. Chips and salsa complement any party spread, from cream cheese wontons to baked chicken wings with buffalo sauce.

Instructions

1. Wash the tomatoes and chili peppers. Place a pot of water on the stove. Set the burner to high.

2. Place the tomatoes and chili peppers in the water once it starts to boil. Boil for five to seven minutes.

3. Chop the white and Spanish onions in small pieces with a sharp knife. Press the garlic cloves with a garlic press while the tomatoes and chilies are boiling.

4. Pour the tomatoes and chilies into a colander to cool down. The tomatoes' skin should start to peel off. The chili skin does not come off as part of the boiling process, however.

5. Let the tomatoes cool for three minutes before peeling any skin still attached. Once all the skin is removed, place the whole tomatoes and chilies into a blender. Blend until the mixture looks like liquid.

6. Take a spoon and feel for any lumpy tomato or chili pieces once you are done blending. If you find lumps, continue to blend until the mixture is fully liquid.

7. Pour the liquid into a plastic container. Add the onions and garlic. Stir with a spoon.

8. Put the container top on and place the salsa in the refrigerator to chill.

Tags: tomatoes chilies, chili peppers, chilies into, tomatoes chili, tomatoes chili peppers, tomatoes chilies into

Juice Recipes For Cholesterol

If you are battling high cholesterol, you can keep it at bay by consistently consuming natural anti-oxidants found in fruits and vegetables. Anti-oxidants help reduce the impact of free radicals, preventing them from damaging tissues, blocking arteries and raising cholesterol. Juicing is a fast and easy way to incorporate large amounts of these anti-oxidants into your diet.

Apple Celery Breakfast

Juice 2 apples with skin, 1 cucumber and 1 stalk of celery. Drink this every morning. Juices made from apples and celery are known to fight cancer and reduce cholesterol. They also improve headaches and upset stomachs.

Ginger Apple Miracle

Take 4 carrots, 1 apple, 1/4 inch of ginger and a handful of parsley to taste. Add a clove of garlic once you're used to the taste. The carrots and apple help to lower cholesterol and neutralize free radicals. The parsley and garlic provide loads of anti-oxidants.

Spinach Drink

If you are new to juicing, this is a mild recipe to start. Juice 2 celery stalks, half a bunch of spinach and 2 carrots. If you'd like the mixture to be a bit sweeter, add a splash of orange juice or 1/4 of an apple. Spinach is full of anti-oxidants, which help keep cholesterol at healthy levels.

Watermelon Cooler

Juice half a medium-sized broccoli floret, a small bunch of kale and and 2 slices of watermelon cut into small pieces. Each ingredient has a high anti-oxidant content, a great foil to damaging free radicals.

Tags: free radicals, carrots apple

Corn And Blackeyed Pea Salad

Black-eyed peas are a filling and nutritious food.

You can serve corn and black-eyed pea salad either as an entree salad or a side dish. This cold meal complements barbecue foods and is a welcome addition to summertime dining. The salad recipe can help dieters in their weight-loss efforts because the peas are filling and provide such nutrients as iron and zinc. Vegans can also enjoy this salad, as the ingredients can be suitable for a vegan diet.

Instructions

1. Chop 5 green onions into small pieces on a cutting board with a chopping knife and place the onions in a large mixing bowl.

2. Chop 2 stalks of celery into fine pieces and add them to the bowl.

3. Chop 1/2 cup of sweet pickles into small pieces and place them in the bowl.

4. Blend the 3 ingredients together with a wooden spoon.

5. Drain 4 cans of black eyed peas. (Open the lid with a can opener, press the lid against the contents of the can and tilt the can to drain the liquid out of it.) Add the peas to the mixing bowl.

6. Drain 4 small cans of whole-kernel corn and put the corn in the bowl.

7. Drain 1 small jar of chopped pimentos and add them to the salad.

8. Blend the vegetables again with the wooden spoon.

9. Pour 2 tbsp. of vegetable oil into the salad.

10. Add 1/4 cup of red wine vinegar to the salad.

11. Sprinkle 1 tsp. Morton's Nature's Seasoning Blend over the vegetables.

12. Mix the salad with the wooden spoon until thoroughly blended.

13. Chill the salad for 4 hours before serving.

Tags: with wooden, with wooden spoon, wooden spoon, bowl Chop, bowl Drain

Make Sweet And Sauerkraut Pork Chops

Pork Chops. Other than grilling or frying them, is there anything else you can do with them? Yes there is! Try Sweet and Sauerkraut Pork Chops; it’s a unique dish that combines some interesting flavors. This recipe will serve 4.

Instructions

Make Sweet and Sauerkraut Pork Chops

1. Preheat the boiler section of your oven. Spray the bottom and grill of the broiler pan with cooking spray. If you don't have a broiler pan, you can use a 9 x 13 baking pan with a baking rack placed on top.

2. Pour the sauerkraut into the bottom part of the boiler pan. Sprinkle sugar in the sauerkraut and mix until the sugar is dissolved. Then taste it. Does it still taste sour? Then add more sugar and mix. Continue adding sugar and tasting until the sour taste is removed from the sauerkraut.

3. Fit the grill on top of the broiler pan that has the sauerkraut in the bottom. Place the pork chops on the broiler grill. Put the pan in the oven or, if it is separate, the broiler part of the oven.

4. Broil the pork chops on one side until they are done. Then flip the pork chops and finish cooking them. While they are cooking, the drippings from the pork chops should drip into the sauerkraut. When the chops are done, remove the pan from the broiler and set the oven to 350 degrees.

5. Transfer the cooked pork chops from the broiler pan to the casserole dish. Spoon the sweetened sauerkraut over the pork chops. Pour the remaining liquid from the bottom of the broiler pan over the sauerkraut and pork chops.

6. Place casserole pan in the preheated 350 degree oven. Bake for 30 minutes or until the liquid is absorbed by the pork chops. Remove from the oven.

7. To serve, place a bed of sweetened sauerkraut on the plate and put a pork chop on top.

Tags: pork chops, pork chops, Sweet Sauerkraut, Sweet Sauerkraut Pork, from broiler

Panfry Softshell Blue Crab

This delicious recipe requires six soft-shell crabs. You'll need one crab per person for an appetizer, or two to three crabs per person for a main course.

Instructions

1. Prepare live blue crabs for cooking. See "Prepare Soft-Shell Blue Crab" under the Related eHows.

2. If using frozen crabs, thaw them and pat them dry with paper towels.

3. Mix the flour, salt and pepper.

4. Sprinkle the mixture generously over each crab; shake off any extra seasoning.

5. Place a wide frying pan over medium heat.

6. Add oil to the pan. Heat for a minute or so, then add butter.

7. Arrange crabs in the pan belly-up when the butter is half-melted. Be sure the crabs are not touching. Add weight (see Tips), if desired. Do not crowd the pan; cook the crabs in batches or one at a time if necessary.

8. Cook for 2 to 3 minutes per side, turning the crabs over once, so that they are browned on both sides.

9. Remove each crab from the pan when it's done and keep it warm.

Tags: Blue Crab, each crab

Make New York Cheesecake

New York cheesecake is a rich and delicious dessert.

This smooth, rich classic dessert is irresistable. New York Cheesecake is known for being dense, creamy and totally decadent. Make this for your next dinner party and you are sure to impress your friends and family.

Instructions

1. Preheat the oven to 350 degrees. Beat together the butter and brown sugar until fluffy. Add 1 egg and beat well. Slowly add 1 1/4 cups flour. Divide the dough in half. Cover and refrigerate one section.

2. Press 1/2 section of dough into the bottom only of a 10-inch springform pan (sides should be removed). Place the pan bottom on a cookie sheet and bake for 10 minutes. Allow to cool. Attach the sides of the pan to the bottom. Press chilled dough onto the sides of the pan about 2 inches up from the bottom. Set aside. Increase the oven temperature to 450 degrees.

3. Combine cream cheese and 1 1/4 cups sugar in a bowl and beat until fluffy. Add in 1/4 cup flour, remaining eggs and 1 tbsp. vanilla and beat until smooth. Stir in 1/2 cup of the sour cream. Pour into the prepared crust. Place on a cookie sheet and bake for 10 minutes.

4. Reduce the oven temperature to 300 degrees and continue baking the cheesecake until the center appears nearly set when the pan is shaken. Remove it from the oven and allow it to cool slightly. Combine the remaining sour cream, 1/4 cup sugar and 1 tsp. of vanilla in small bowl. Spread over the cheesecake. Place it in the oven and bake for an additional 15 minutes.

5. Cool on a wire rack for 15 minutes before loosening the crust. Allow to cool another 30 minutes, then remove the pan sides. Cover and chill for at least four hours. Let the cake stand at room temperature for 15 minutes before serving.

Tags: bake minutes, beat until, cookie sheet, cookie sheet bake, minutes before, oven temperature

Nutrients To Your Diet With Edible Flowers

We all know the elements of good health. Eat right, exercise and drink plenty of water. But there are some intangible things that you can do that can help make you even healthier.

Fresh and dried herbs offer variety, flavor and nutrients to your diet. Sometimes, I make them the star of a dish in unexpected ways. In this article I will share my ideas on unexpected, yet delicious ways that you can use herbs.

You'll notice that some of these recipes are desserts, which may seem odd since I am pitching a healthy lifestyle. Well, a piece of cake or a muffin once in a while isn't going to ruin your healthy lifestyle--and if you make those choices as nutrient dense as possible--you'll be better off.

Instructions

1. I use rose petals fresh or dried. The problem with roses is that growers often use a lot of pesticides. So, you'll either need to grow them yourself or find an organic supplier (check Resources for a link to my favorite herbal supplier).

Anyway, rose petals taste very good in desserts. I've made rose petal cakes before. You can also make rose petal scones, butter cookies and muffins. Just find a simple batter recipe (or even use a box!) and stir the fresh or dried petals in the batter before transferring to the pan or cookie sheet.

2. The colloquial name for calendula flowers is "pot marigold"--not because they grow in pots, but because they were typically used in cooking. Once cooked, they give off a nice golden color. Try making rice pilaf with the fresh or dried flowers. You can also throw a handful of the fresh or dried leaves into the pot when making soups or vegetable soup stock.

3. Though lavender is an expected ingredient in herbs du provence blends, it is an unexpected addition to other things such as muffins and bread. I once stirred the dried leaves into a white bread I was baking and it tasted faintly of coconut. You can also put it into pies, cakes and muffins. I've been thinking of roasting some coconut and adding that and some lavender flowers into a muffin batter.

4. I often see violet flowers in their candied form on top of cakes. But I've also found that they make a good salad flower. When I see the plant, I pick some of the leaves and flowers to put on top of my salads. It seems to pair well with spinach, but feel free to use your imagination. You can also try it in cakes and cookies as I mentioned above, but to be honest, I don't think the flower is flavorful enough for that.

5. This is one of the best salad flowers around because it actually has a peppery flavor. In fact, the leaves taste just like watercress. If I have a recipe that calls for fresh watercress I'll substitute nasturtium leaves because I have some growing. Top your salads with the flowers too. They aren't as peppery as the leaves, but the flavor remains.

Tags: fresh dried, because they, dried leaves, dried leaves into, leaves into, rose petal, rose petals

Can Tomato Sauce In A Pressure Canner

Canning tomato sauce in a pressure canner results in a higher quality and more nutritious product than purchasing tomato sauce. One bushel of canning tomatoes will yield approximately 10 to 12 quarts of sauce, with the average amount of tomatoes per jar being 5 pounds. One canner full of jars requires 35 pounds of tomatoes for seven quarts or nine pints of tomato sauce. A thicker sauce will require more tomatoes. Select tomatoes that are meaty and lower in seeds and juice. Roma or other paste type tomatoes work best for canning.

Instructions

1. Sterilize canning jars by washing them in a dishwasher on the sterilize setting or submerging them in a canner of boiling water for several minutes.

2. Place tomatoes in a large pot of boiling water for 30 to 45 seconds followed by an ice water bath. Slide the skins off the tomatoes. Cut the tomatoes into quarter sections.

3. Scoop out the seeds and internal juice from the tomatoes with a spoon or squeeze the tomatoes once they are cut into quarter sections. Discard the seeds and liquid.

4. Place the tomatoes in a strainer to drain any additional juice. Draining the juice will result in a thicker sauce.

5. Place the tomato sections in a large pot and gently crush them while bringing the contents to a boil. Reduce the heat to simmer and cook until the sauce is the desired consistency. The sauce should reduce by one-third to one-half the original amount.

6. Place canning lids in a small pot of water and boil for two minutes while the sauce is cooking. This will sterilize the lids and soften the rubber ring.

7. Fill the sterilized jars with tomato sauce so they are full to one-quarter inch from the top. Add two tbsp. lemon juice to each quart of sauce (one tbsp. for each pint). This increases the acid content to assist with the preservation process.

8. Place the lid on top of each jar and secure the metal ring to hold the lid in place. Wipe the lip of the jar prior to placing the ring in place if tomato has spilled.

9. Place the jars in the canner filled with approximately four inches of water. Clamp the lid close and turn on the heat. Start timing the process once there is a mix of steam and air flowing out of the vent, which takes eight to 10 minutes. Processing times are listed in Tips.

10. Remove the jars from the canner once the processing time is complete. Place them in a protected location overnight and remove the lids once the jars are cooled. Verify the jars are sealed by pressing gently on the lid. Lids that are sucked down and do not pop are sealed. Place any unsealed jars in the refrigerator for immediate use.

Tags: tomato sauce, boiling water, into quarter, into quarter sections, Place tomatoes, quarter sections, thicker sauce

Catch And Cook An Iguana

Iguanas are the bright green, large lizard species native to many parts of South and Central America. Those who have sampled iguana as a dish say that the lizards taste, unsurprisingly, like chicken. Catching and cooking iguana is a good way to experiment with a new exotic food.

Instructions

1. Rig a pole rigged with a noose (similar to the ones used by animal control agents) that you can tighten at your end of the pole. If you don't have access to such a pole, then simply make a noose on the end of a broomstick and use duct tape to secure it to the pole.

2. Quietly and slowly slip the noose around the iguana's neck and then quickly twist it (or pull on the noose control) to tighten the noose around the iguana. Pin the animal to the ground and then grab it by placing one hand underneath and one hand on top of it. Alternatively, corral the iguana into a box right after you catch it.

3. Skin and clean the iguana in the way that you skin and clean a chicken. Remove the head, organs and entrails. If you don't want to skin the iguana then simply dip it in hot water after you catch it and then scrape the scales off the lizard as you do with a fish.

4. Cook the iguana in hot water until the meat softens a little. At this point you can add other vegetables and spices according to whatever recipe you want and continue to cook the iguana in the boiling water. Alternatively, you can cook the iguana on a grill or pan until it browns on the outside and has a cooked and even consistency on the inside.

Tags: after catch, around iguana, cook iguana, noose around, noose around iguana, then simply

Make Greek Yogurt At Home With An Excalibur Dehydrator

Greek yogurt can be made easily in an Excalibur dehydrator.

Greek yogurt is thicker than traditional yogurt and can be eaten plain, topped with your favorite fruits or made into dips. Making Greek yogurt at home using an Excalibur dehydrator is easy. The Excalibur dehydrator is used as an incubator to cultivate the yogurt cultures. Simply mix milk with a small amount of store bought Greek yogurt and place in the Excalibur dehydrator for a few hours, chill and it's ready to eat and enjoy.

Instructions

1. Place the milk in a sauce pan and heat to 160 degrees Fahrenheit. Do not overheat the milk or it will scorch. Cool the milk to 110 degrees Fahrenheit.

2. Add 1 tsp. of purchased Greek yogurt per 1/2 cup of milk. Place a teaspoon of Greek yogurt into each jar. The purchased Greek yogurt will act as a starter and produce the cultures needed for the new batch.

3. Pour 1/4 cup of the cooled milk into each jar and stir to incorporate the yogurt into the milk.

4. Add another 1/4 cup of cooled milk to each jar and mix well.

5. Cover the jars and place them in the Excalibur dehydrator. Set the temperature to 110 degrees Fahrenheit and let incubate for approximately five to seven hours.

6. Check the yogurt to see if it has set by tipping the jar. The yogurt should move as a single mass and not be liquid enough to run up the sides of the jar. When set, remove the yogurt from the Excalibur and let cool for two hours before placing it in the refrigerator. After six hours of refrigeration the culturing process has stopped.

Tags: Greek yogurt, Excalibur dehydrator, degrees Fahrenheit, cooled milk, into each, purchased Greek, purchased Greek yogurt

Make Akawi Cheese

Akawi cheese is soft, mild and slightly salty.

Cheese is loved the world over. It is served as an appetizer, an ingredient in entrees and is an important feature in many desserts. Akawi cheese, also known as Akkawi cheese, is a brine cheese native to the historical region of Palestine in modern day Israel. It is typically made from cow milk, but can also be made using goat or sheep milk. It is a soft, white cheese with a smooth texture and mild, slightly salty, taste. Akawi cheese is served with fruit, alone as a table cheese, fried or as an ingredient in desserts.

Instructions

1. Fill the bottom section of the double boiler with water. Fill the top of the double boiler with 1-gallon of milk. Add 2-teaspoons of salt and two rennet capsules to the milk. Bring to a boil, following the rennet manufacturer's instructions. Rennet is a complex of enzymes that aids in the curdling of the milk.

2. Strain the curdled milk, using a kitchen strainer. This separates the liquid, known as whey, from the curds. Lay the curds on a section of cheesecloth. Wrap the curds and tightly squeeze, over the kitchen sink, releasing as much remaining moisture as possible,

3. Remove the curds from the cheesecloth. Gather the curds together and form a ball. Set the ball in a glass or Pyrex container. Cover with a layer of cheesecloth. Put the covered bowl in a cool spot, away from light, for two weeks. An ideal temperature is 45 to 50 degrees. This begins the aging process.

4. Bring the container of cheese into the kitchen after the two-week period. Create a brine by adding one pound of salt to 1/2-gallon of room temperature water. Stir or shake the solution to thoroughly mix. Generously wipe the surface of the aging cheese with the brine, using a piece of cheesecloth. Cover and replace the cheese in its aging spot for another two weeks.

5. Repeat this process every two weeks for a total of eight weeks. For a sharper taste, repeat this process for up to an additional four weeks beyond the eight-week aging period.

Tags: Akawi cheese, boiler with, cheese with, double boiler, double boiler with, mild slightly, mild slightly salty

Instructions On Canning Fruits & Vegetables

Preserve fruits and vegetables by canning.

Canning allows you to preserve and enjoy summer fruits and vegetables from your garden all year long. Buying and canning fruit during the summer months reduces your winter grocery bills since fruits and vegetables tend to be cheaper during the spring, summer and, occasionally, in the fall. Canning preserves perishable foods by creating an airtight barrier within a glass jar. Since most bacteria and molds cannot survive without oxygen, your food will be preserved as long as the jar's airtight seal remains intact.

Instructions

1. Rinse your fruit and vegetables in cool water to remove any visible dirt. You may want to use an organic fruit and vegetable wash. Pat the produce dry with a clean towel. Use a kitchen knife to remove any stems, bruises or gashes on the produce. Cut your produce into any size pieces or use smaller fruits and vegetables whole.

2. Sanitize canning jars, lids and bands by submersing them into a pot of boiling water for at least 10 minutes. When the time is up, turn off the heat on your stove top and let the jars, lids and rings cool. Drain the water the pot, remove the canning jars and dry them with a clean towel or turn them upside down and allow them to air dry.

3. Fill your jars with your fruit and/or vegetables. Leave a half-inch of space at the top of the jar. Pour boiling water into the jar to fill in any spaces or air pockets up to the "half inch from the top" mark. Place your lid on the top of the jar and secure your band over top of it.

4. Place jars into the canning kettle. Pour water into the kettle until the jars are completely submerged in water. Ideally, there should be about an inch of water on top of the jars. Place the lid or cover on your kettle and turn your stove heat on "high." When the water begins to boil, turn the heat down to "medium." This is when you will begin timing. Fruits and vegetables each have specific recommended processing times, but most range from 20 to 30 minutes.

5. Lay a clean towel on the kitchen counter or table. Remove the jars from canning kettle with tongs. Place the jars onto the towel and allow them to cool. Once cooled, press on the top of the lid to ensure that an airtight seal was created during the canning process. If the lid "pops" or moves when you press down on it, an airtight seal was not created, and the jar will need to be resubmitted to the canning process in order to preserve its contents.

Tags: fruits vegetables, airtight seal, clean towel, airtight seal created, allow them, boiling water, canning jars

Store Dough

Stored dough comes in handy when you have to bake and don't have time to start from scratch. You only have to take the dough out of the container start kneading. Follow these steps to store a big batch of dough for the next time you bake.

Instructions

1. Make the dough according to the recipe instructions. After bread dough has risen at least once, poke it with your fingers and deflate lightly.

2. Store for a short period. Wrap the dough in clear plastic wrap and store in the refrigerator for a few hours. Do not prolong the storage, as it can change the consistency of the wrapped dough.

3. When you want to keep dough fresh for a long period, store it in the freezer. Place the dough in a clean and dry air tight plastic container. Place the container in the middle of the freezer where the temperature is at its highest. When you are ready to bake, remove the wrap from the frozen dough and keep it at room temperature for 3 to 4 hours or until the dough defrosts.

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Prepare Spare Ribs Before Cooking

Whether its for a Super Bowl party or for a summer barbecue, making spare ribs can be a delicious treat. Spare ribs are loved by meat lovers worldwide. Read on to learn prepare spare ribs before cooking.

Instructions

1. Wash your hands before cooking or preparing any food by hand. Clean the spare ribs first before preparing and adding spices. These ribs will have some top fat and silver skin that you will need to clean.

2. Sharpen your chef knives with a sharpener. Make sure they are exceptionally sharp as you will have to cut through some tough pieces on your spare ribs.

3. Take the meat and place it on a hard surface. Use your knife to cut the top fat along the top side of the ribs. As you are slicing, you can pull back the fat. This cut makes sure that all the tough tissues that connect the meat are removed.

4. Leave some fat on the meat for flavor while cooking. Fat keeps the meet tasty, juicy and tender. Put all of your fat scraps to the side of your meat and begin seasoning.

5. Use salt and pepper as your seasonings to start. Make sure you put seasoning on both sides, which will bring out the flavor. You can add other sauces, such Jamaican jerk, Thai spices or barbecue sauce.

Tags: spare ribs, before cooking, Make sure, will have

Make French Chevre Cheese

Consider making your own chevre cheese with goat's milk. Chevre means "goat" in the French language. The goat's milk makes a soft pliable cheese that you can mold easily. Goat's milk is also found in a variety of other cheeses such as feta, gouda and camembert. French chevre cheese is the freshest goat cheese available because it ages in just a few hours. Some people allow their curds to set for 24 hours before they make the cheese, but this is not a necessary part of the goat cheese-making process.

Instructions

1. Begin pasteurizing the goat's milk. Fill your pan with goat's milk. Place a dairy thermometer in the pan to keep track of the temperature.

2. Allow the milk to rise to a temperature of 90 degrees F. Continue to stir the milk, or it will scorch. Once the milk boils, allow it to continue boiling for just a few seconds. Turn the burner off and remove the milk from the heat.

3. Add the vinegar to the milk. Continue to stir the goat milk slowly. You will notice that curds have started to form, and this is perfectly normal.

4. Line the colander with cheesecloth. Place the colander on top of a stainless steel bowl. Stir the goat milk for 30 seconds, and then pour it into your strainer.

5. Ensure that the whey (liquid) separates completely from the curds. Discard the whey that is left in the pot, or save it for a sourdough bread starter.

6. Lift the cheesecloth with the curds out of the colander. Gently squeeze the cheesecloth to remove any excess whey.

7. Pour the curds into a bowl. Add salt and pepper to the cheese. Mix the chevre cheese with your hands and form it into a bowl.

8. Press the cheese into molds or a small bowl. Cover the chevre cheese and place it in the refrigerator. Allow the goat cheese to set in the refrigerator for at least 2 days.

Tags: goat milk, chevre cheese, cheese with, chevre cheese with, Continue stir

Foods For Kids To Make For Gifts

Children can learn the meaning of giving by making food gifts.

When it comes to children giving gifts, homemade presents are always appreciated. Making gifts by hand helps teach children the art of giving. Food gifts--along with a homemade card--are especially good for giving to older relatives, teachers and schoolmates. However, foods that kids can make for gifts, especially anything baked, require an adult's help.

Gifts in a Jar

There's no cooking involved with putting homemade mixes in a jar. The child can make layers of measured dry ingredients for bean soup, chili, cookies or brownies in a food-safe canning jar. Make sure the lid is tight and cover the jar with fabric secured with ribbon or raffia. Attach a recipe card that gives the recipient cooking or baking instructions and specifies if other ingredients are needed.

Cookie Ornaments

Ornamental cookies are a common gift at Christmas, but by using different themes can be given year-round. One method is to roll out sugar cookie dough and make shapes with cookie cutters. Poke a small hole at the top of each shape. Children can decorate the baked, cooled cookies with icing, sprinkles, chocolate chips, raisins or small candies. When the icing is dry, loop ribbons through the holes and attach homemade gift cards before tying.

Fruit Bouquet

For a spring or summer gift, set out strawberries, melon shapes, grapes, kiwi and star fruit slices in bowls. Children can stick different fruits on bamboo skewers, and arrange them in small plastic vases with a piece of apple or floral foam at the bottom. Skewers will stand up when pressed into the apple or foam. Deliver the fruit bouquet on the same day it's made.

Mini Quick Breads

Quick breads are easy to mix and pour with kids, and mini loaf pans make them more fun and child-like. Make banana, pumpkin, berry or chocolate bread and wrap the loaf in cellophane like pieces of candy with ribbons tied on each end. Have children add their own homemade tags.

Candy Jewelry

This idea from Family Fun magazine makes a gift that one child can give to another. Use craft or dental floss to string hard candies with holes (such as Life Savers) and form bracelets or necklaces. Older kids can follow the same concept by using a needle and thread to string softer candy such as jelly beans and gummy bears.

Tags: children giving

Harvesting & Storing Potatoes

Harvesting and storing a potato crop is the way many people insure that they will have potatoes to eat in the wintertime. No fancy equipment is needed, but depending on how firm the dirt has become over the growing season, harvesting the potatoes can become labor intensive. Storing the potatoes for the future is a much simpler task.

Instructions

1. Dig the potatoes when the visible plants have turned brown. Use a potato fork or a shovel and begin digging approximately 1-foot away from the individual plants. Pull the potatoes from the dirt and brush off any remaining soil.

2. Lay the potatoes in a single layer on a tarp or grassy area to begin drying. Leave the potatoes for a day if the weather is warm and dry. Do not leave the potatoes exposed to sunlight for more than 12 hours and this can cause the skins to turn green.

3. Pack the potatoes loosely in cardboard boxes or wooden crates. If cardboard boxes are used, cut numerous air vents into the sides of the boxes so that air can circulate around the potatoes.

4. Store the boxes in a cool, dry place. A dark corner of a garage or outdoor shed is perfect as the potatoes are less likely to sprout in the dark. Potatoes can be stored for 6 months or longer, depending on the potato variety. White potatoes generally store longer than red varieties.

5. Check the potatoes often and use any that have begun to spout or soften as soon as possible.

Tags: cardboard boxes

The Best Cooking Wines

Select regular drinking wine of your choice instead of the one labeled as "cooking wine."

When picking out a cooking wine to enhance and intensify the flavor of your food, always get the one you would like to drink. According to the Global Gourmet website, you must avoid wines labeled as "Cooking Wine" since most are overpriced, poor quality and have added salt in them. Instead, buy a good quality regular drinking wine. Which wine to choose largely depends on the type of cuisine; for instance, grape wines are best for European dishes while rice wines are good for Asian dishes.

Red Wine

During fermentation, the skins of grapes are left on to give color to red wine. Meat dishes containing beef, lamb or veal often require young full-bodied red wine. For instance, Cabernet Sauvignon is a highly tannic wine suitable for giving a rich flavor to meat and making it tender. Young robust red wine like Chianti is mainly used to make red sauces. The suitable choice for cooking soups with root vegetables or beef stock is earthly full-bodied wine. Dry red wine is a good choice for many recipes. Consider using traditional wine for regional dishes such as Italian wine for Italian recipes or French wine for French dishes. Some other red wines suitable for cooking include Pinot Noir, Syrah and Zinfandel.

White Wine

The skins of grapes are taken off to produce colorless white wine. White wine is usually added to recipes containing chicken, vegetables and seafood. The major types of white wine are Chardonnay, Sauvignon Blanc, Chenin Blanc Riesling, Pinot Gris, Viognier and Gewürztraminer. White wine has plenty of alcohol content and no extra sweetness so you don't have to worry about losing the ingredients' natural taste to wine's sweetness. Dry white wine is good to use for cooking seafood soups, bouillabaisse or cream sauces and sweet white wine is good in desserts. Sauvignon Blanc, Chenin Blanc and Chardonnay are commonly used in marinating, sauteing or making sauces for seafood and chicken.

Rice Wine

Rice wine is made from the fermentation of rice starch that is converted into sugar. It is used in cooking Chinese and Japanese food to add flavor to sauces, and act as acid in marinades. Japanese chefs use Sake (dry wine) and Mirin (sweet wine) for cooking. Shaoxing and Huangjiu rice wine are required in cooking Chinese food. These wines are gaining popularity in Western dishes as well to complement beef and seafood.

Fortified Wine

Fortified wine is added to develop intense flavor, which may vary from dry to sweet. The categories of fortified wine are Madeira, Marsala, Sherry, Port and Vermouth. Madeira is often used in French food to make sauces and marinades for pork and chicken. Italian cooking often uses Marsala in sauces and desserts like tiramisu. Port is a sweet fortified wine suitable for fruit dishes and desserts. Fruit desserts having herbs may require sweet Vermouth to make a great addition. Make sure you choose the correct category appropriate for the dish, since fortified wines develop strong flavor.

Tags: wine good, Blanc Chenin, Blanc Chenin Blanc, Chenin Blanc, cooking Chinese

What Are Green Tomatillos

Green tomatillos are related to tomatoes and have a tangy flavor with a hint of citrus.

Tomatillos are a relative of the tomato and are a member of the nightshade family. They were used by the Aztecs as early as 800 B.C. and are still a staple in Mexican cooking. The flavor of the tomatillo ranges from very tart to mild with a touch of lemon flavor.

Selection

Tomatillos are most commonly used green. Select firm fruit with a shiny green skin and a papery brown husk. Avoid spotted skin, shriveled husks or soft mushy fruit.

Storage

For the longest storage, remove the husk and refrigerate the fruit in a plastic bag for up to three weeks. If you prefer to keep the husk on, substitute a paper bag and use the tomatillos within two weeks. The paper bag wicks away moisture, preserving the husk. Freeze cooked or pureed tomatillos for up to three months.

Preparation

Remove the husk and wash off the sticky residue. If the husks are stubborn and tough to remove, soak them in warm water first to soften. The skin is edible and there are no seeds to remove. Simply chop or puree depending on the recipe. Tomatillos stay firm and crisp until cooked and then soften quickly. Use tomatillos raw in salsa and sauces to add crunch and a tangy flavor. Fire roasting tomatillos on a grill or under an oven broiler adds a smoky flavor. Roast the whole fruit until the skins begin to blacken. Make certain to use high heat; if the heat is too low, the flesh will turn mushy before the skins char. Cilantro, green chilies, lime and onion pair nicely with tomatillos.

Nutrition and Substitutions

Tomatillos are a good source of potassium and vitamins A and C. If you cannot find fresh tomatillos, look for them canned or use green tomatoes plus a squeeze of lemon.

Tags: tangy flavor

Store Seed Potatoes

Potatoes are one of the easiest crops for the home gardener to grow. They have good yield and don't require especially wonderful soil; you can even grow them in straw. But the most important thing is to start with healthy, unblemished seed potatoes. Purchase certified, disease-free seed potatoes from a nursery in spring, or save your own from your previous crop. Once you have your seed potatoes, store them carefully until it is time to plant.

Instructions

1. Choose your seed potatoes. You can raise about ten to fifteen pounds of potatoes from one pound of seed potatoes. Make sure you choose only healthy potatoes, medium-sized, with distinct eyes. There should be no damage to the skin.

2. Select a storage location that will stay dark, cool and moderately dry. The temperature should stay around 35 degrees F, not going below freezing or above 40 degrees F. Try a garage, a basement or even an unheated closet. A dark root cellar is optimal.

3. Line your storage container(s) with packing material: straw, rolled or bunched up newspaper or packing peanuts. Make sure that you maintain room for air circulation.

4. Wrap each potato in a double layer of newspaper and place in the storage container, or bury each in a surrounding of straw or packing peanuts. Make sure to separate the potatoes - they should not touch each other or the container.

5. Move the filled container(s) to your storage location and leave your potatoes alone until about two weeks before you will be planting them. Remove them from storage and inspect them. Discard any that show signs of decomposition. It's okay if they are a bit shrunken or have sprouts.

6. You can now prepare your seed potatoes for planting.

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Get My Beans To Soften In Chili

Soft beans are essential for chili.

When you want to make a big pot of chili for your family and friends to enjoy, the most important ingredient to have is beans. If you want to use dry beans, not only will these add more nutrition to your chili than canned beans, but they are also typically cheaper. While it can be a little more difficult to soften them up, by no means is it impossible. On the other hand, if you want to use canned beans, they can be softened right along with the rest of the chili.

Instructions

Softening Dry Beans

1. Add eight cups of water to a pot and bring it to a boil.

2. Add a 16-ounce bag of dried, red kidney beans to the boiling water.

3. Boil the beans for two to three minutes.

4. Remove the pot from the heat, but leave the beans inside the pot for an hour.

5. Use a strainer to strain the beans.

6. Test the beans. If they're still not soft enough, microwave them for five minutes.

7. Add the beans to the chili and simmer for 30 minutes over low heat.

Softening Canned Beans

8. Cook your chili without the beans in it for about 45 minutes. If your chili consists of any items that get soft fast, such as sweet potatoes, you can wait and add them when you add the canned beans.

9. Add the canned beans to the chili and keep the chili covered and simmering for another 20 minutes.

10. Taste the chili. If the beans are not as soft as you'd like them, keep the chili simmering for another 10 minutes. You can extend the cooking time even more if you'd like, but remember that overcooking the chili will begin to make your vegetables mushy.

Tags: canned beans, beans they, your chili, another minutes, beans chili, canned beans they

Thicken Apple Pie

Apple pie filling should be thick and gooey, not runny.

There's nothing more American than apple pie. Well, there's hardly anything as comforting either. Made with fresh apples, cinnamon, nutmeg and a flaky crust, apple pie can be the perfect end to any occasion. But an apple pie with a runny filling is a disappointment for everyone, so make sure that your pie filling is thick and rich.

Instructions

1. Choose the correct apples. Regardless of the recipe you'll be using, when selecting your apples, choose a variety that is recommended for baking. Generally, these won't be the same apples you pick for snacking. Granny Smith apples are perfect for pie -- not just because they are tart, but because they tend to be drier than other varieties. A juicy apple might be delicious to eat, but can make for a runny pie. Choose a crisp, firm and tart apple to keep your filling thick.

2. Use apple skins in your filling. Not only do the skins add color and flavor, but they contain pectin, a natural thickening agent used in jams, jellies and candies. Skins also add a good nutritional boost to your pie, not to mention you'll save time peeling.

3. Watch your liquid ingredients. Since apples release juice when mixed with sugar and when warmed up, your filling already contains a good amount of liquid. Be careful of recipes that add juice or water, unless they also add a good amount of thickeners.

4. Drain the apple juice from the filling. Since apples release juice when combined with sugar, let your sliced apples sit for at least 30 minutes once they have been mixed with the sugar/cinnamon mixture. After 30 minutes, drain the juice from the bowl with a strainer, then continue with your recipe. The apples will produce more juice while they bake.

5. Use a proper thickening agent. Regardless of your recipe, you can generally mix or match thickening agents. Flour will work fine; however, cornstarch or tapioca are better for fruit pies, so you may want to adjust your recipe. A good rule of thumb is 1/4 to 1/2 cup of flour, or 2 to 3 tbsp. of cornstarch or tapioca for your filling.

6. Once you've removed the pie from the oven, let it cool for at least an hour. You may be tempted to eat your pie warm, but the filling will be runny when it's hot. Let your pie cool for an hour and your filling will thicken, making it easier and prettier to serve.

Tags: your filling, with sugar, your recipe, also good, apples release

Do Cheesecake Swirls

In addition to being rich and flavorful, cheesecakes can also be aesthetically pleasing. You can decorate them with a variety of items ranging from colorful sauces to fresh fruit. As long as you are willing to add an extra flavor -- such as chocolate, raspberry or pumpkin -- to your cheesecake, you can create beautiful, delicate swirls of color in the cheesecake itself.

Instructions

1. Make your cheesecake as directed by your recipe of choice. Stop just before the recipe tells you to pour the cream cheese mixture into your prepared crust.

2. Pour half of the cream cheese mixture into your prepared pie crust. Drop evenly-spaced spoonfuls of about 1 cup of a flavored substance of your choice onto the cream cheese mixture in the crust. Options for this substance include chocolate sauce, butterscotch sauce, fruit purees or fruit sauces.

3. Insert the tip of a knife through the sauce or puree on the cream cheese mixture in the crust. Swirl the knife around to partially blend the sauce with the cream cheese mixture. As you do this, pay attention to what knife swirling patters create attractive swirls. This layer will not be visible when you finish baking the cake, so feel free to experiment.

4. Pour the remaining cream cheese mixture onto the swirled mixture in the crust. Drop the remaining 1/2 cup of sauce onto the top of the cake by the spoonful and swirl with the knife as you did on the previous layer.

5. Bake the cheesecake as directed by your recipe.

Tags: cheese mixture, cream cheese, cream cheese mixture, mixture crust, cheese mixture crust