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On a cold fall morning, there is nothing that I like better than bunch of piping hot waffles. You could also have them for desert at night after a nice moves, just by putting ice cream on top of them. There are so many ways of cooking, and topping waffles that most people never even think about. Back in the 70’s, they topped them with all sorts of crazy stuff like lobster, cheese, tuna sauce, and meats. Its easy to make different flavors of waffles by adding fruits, nuts, chocolates, or other spices. Most often served with maple syrup, waffles are also served with fruit flavored syrups, fresh or caned fruit sauces.

Its no wonder that there are so many kinds if waffle makers. They are easy to use and convenient for cooking at the table. Avalible in round, square, or oblong styles. Some of them are also equipped with interchangeable irons for making novelty designed waffles. Some even are convertible into a grill.

My favorite kind is chocolate chip waffles, smothered in peanut butter topped with maple syrup. Heart attack on a plate, I like to call it. Lucky for me a have Acceletrim to keep the fat off me. The weight loss pills burn fat and calories, as well as suppress my apatite. Recently I have discovered, waffles for desert. I just add a little more vanilla and sugar to the mix, cook em, and top the with ice cream. Just like a real waffle cone… only better.

Outdoor cooking is an exciting experience but it remains to be a daunting task for most of us who are used to regular cooking in a well-equipped indoor kitchen. This is a challenging affair especially if you want to completely avoid the use of gas for cooking and if you are looking to provide those exotic tastes of the wild to your family and guests in the comfort of your outdoor kitchen. Here are some valuable outdoor cooking tips for you to succeed in your endeavor.

If you are planning to use charcoal for cooking and smoking, then make sure that you do not use gasoline, lantern fluid, kerosene or lacquer thinner or any such fuels as lighters, as they will leave behind a taste and smell of the fuels used. Therefore, when using charcoal, always remember to stick with prescribed permissible charcoal lighters, that are neither harmful, nor do they interfere with the natural taste and aroma of the cooked food. Alternatively, you can also use an electric charcoal starter, which employ the use of electricity to heat iron which in turn is used to heat the charcoal. While using charcoal grills and smokers you need to be very cautious about the way you regulate the heat produced because slightly higher heating will ruin the taste of the food while undercooking can leave the meat raw in the inner portions and cause infections.

Constant monitoring is compulsory and altering the placement of the food in high and low heat zones is helpful. Boiling the meat prior to grilling helps keep the meat moist, cooks the meat partially and also prevents overcooking of the sides, which spoils the taste. While smoking, remember that the taste and flavor of the meat is enhanced when either charcoal or wood smoke is used. It imparts a characteristic exotic quality to your food. When you add charcoal, remember to use briquettes for that perfect taste. These outdoor cooking tips will definitely make your efforts worth the praise they get.

More about outdoor cooking at the outdoor kitchens site

Cafetieres are probably the most commonly used method of brewing
coffee. Many coffee lovers swear on the fact that the cafetiere
is the best method, as it preserves the delicate flavours in the
oils, giving a smooth, rich bodied coffee.

The exact history and origin of the cafetiere is not clear. Both
the French and the Italians lay claims to its invention. What is
known is that the first cafetieres appeared in France in the
1850s. These coffee pots were made of metal and fitted with a
metal screen attached to a rod. The metal screen would be
plunged down, using the rod, forcing the coffee grounds to the
bottom of the pot.

One story of how the cafetiere was invented involves an old man
from Provence. The story goes that the old man used to go for a
walk up a hill everyday to get some peace and quiet from his
nagging wife. No matter how bad the weather was, blistering heat
or driving rain, the old man would make the journey. As he
sought to escape his wife for as long a period as possible he
would take with him a small amount of food, some firewood and
his favourite old coffee pot. When he reached the top of the
hill he would take an extended rest, taking time out to light a
fire, eat his food and brew some coffee.

Now coffee back then was typically strong, bitter and tasted
dreadful. It would be made by adding water and coffee grounds to
a pot and then placing the pot on an open fire or stove until
the water boiled. Little did they know back then that boiling
water destroys the oil in coffee, from which coffee gains its
flavour.

One day the old man was making his coffee as he always did. But
this time he forgot to add his coffee grounds to his coffee pot.
It was not until the water started boiling away in the pot that
the old man realised his mistake. He quickly removed the pot
from the flames and added in his coffee grounds. Of course the
old man did not know that making his coffee this way would
result in the coffee grounds floating to the top. Made the usual
way, the coffee grounds would have sunk to the bottom of the pot
by the time the water had boiled. The old man took one look at
his coffee and thought, “I can’t drink this. I’ll end up
swallowing the ground coffee.”

As if by chance, as the old man contemplated going without his
coffee (he had only brought enough water and coffee grounds for
one pot), an Italian travelling merchant appeared on the
horizon. Among the many goods the merchant was carrying was a
metal screen. The old man saw this screen and quickly hit upon
an idea. He swiftly brought a section of this screen from the
merchant and carefully fitted it over his coffee pot. Using a
stick which lay nearby, he plunged the metal screen down to the
bottom of the pot, thus trapping the coffee grounds. He then
took a sip from his pot and immediately a big smile broke out
across his face. The merchant, keen to find out why the old man
was smiling, asked if he could try some of his coffee. After
taking a big gulp from the pot, the merchant gave the old man a
knowing look. This was the best coffee either of them had ever
tasted!

The story goes on to say that after trying this fantastic
coffee, the two men decided to open a small factory
manufacturing their new invention: a coffee pot with a fitted
plunger. Their cafetiere made them both a small fortune.

Stories aside, we know that the first registered patent for a
cafetiere was lodged in 1929 by a Milanese man called Attilio
Calimani. Over the years, Attilio refined his ‘apparatus for the
preparation of infusions of coffee’ to quicken the filtration of
the coffee.

The next significant step in the history of the cafetiere came
in 1958, when another Italian, Faliero Bondanini, was granted a
patent for his version of the cafetiere. Bondanini’s version
became very popular in France, and by the early 1960s it was
seen as a must have item for every French home. It was around
this time that a British company, Household Articles Ltd,
realised the potential for the cafetiere and introduced their
version, the ‘Classic’, to the UK. Drawing on the French
influences on this coffee maker, they marketed it as ‘La
Cafetiere’ (The Coffee Pot). This is where the generic term
‘cafetiere’ for French-press or ‘plunge-filter’ coffee maker
comes from.

Metal wine racks are all the rage. A metal wine rack allows the individual wine collector distinction in style unlike the traditional wooden racks. Every wine lover should strongly consider having a metal wine rack to properly display their favorite varietals.

Metal wine racks are for displaying and serving favorite wines. Although they can be used for wine bottle storage, metal wine racks are — generally speaking — not as adaptable or space saving as wood wine racks — although there are certainly exceptions to this rule.

Metal wine racks are functional, but better serve as a unique component to any entertaining event. Since many metal racks that hold wine are artistic in design, they make great conversation pieces and are a sheer pleasure to look at. Thus, many metal wine racks are kept on the counter or displayed prominently around the home or business.

Because wine racks metal — especially steel — is so malleable, it is often twisted into sculptures or designs unobtainable by traditional wood wine racks. These designs are then forged at high heats so the wine racks metal is almost indestructible. It requires minimal cleaning — just soap and water usually does the trick — and can be polished or dulled depending on owners’ desires.

Unlike wood wine racks, metal wine racks are not sold in matrix shapes. Twists, curves, and spirals are abundant in metal wine racks. Metal wine racks generally hold fewer wine bottles than their wood counterpart, and because of their weight, they require a solid surface to stand on.

Metal wine racks are often designed with rack and other components in mind. Many come with an attached table or shelf to hold glasses. Another great reason to buy a metal wine rack versus a wood wine rack is the availability of space. Metal wine racks can often sit right on your bar counter or kitchen counter and not only hold three or four bottles in the space it would take to have one, but add elegance and style to your décor.

Whether you are looking for a wine rack for your home or business, a metal wine rack is often the best choice. Metal wine racks are available in a plethora of shapes, and capacities. From a single bottle holder in the shape of an animal to a seventeen bottle wine tree, metal wine racks are pleasing to both the eye and the pocketbook.

View the most interesting metal wine racks we have discovered by visiting: http://www.wine-racks-selection-guide.com

You can’t go wrong if you decide to give your wedding guests edible wedding favors as these are always appreciated. Normally they are of the sweet variety but there is no reason why savory favors cannot be supplied. There is something quite special about a chocolate bar that has a wrapper designed to suit the special occasion. Of course hand made or fine quality chocolate will be received with greater enthusiasm than the regular type you might buy from the local store! Not only can the bride and groom have the wedding details printed on the candy wrapper but a special loving message can also be placed on there.

It is not unusual to see a picture of the happy couple on this sort of wrapper or even a presentation box. Other edible wedding favors can come in the form of small pieces of candy in tins. There is also typically the option of personalizing the tin by including the wedding date and the name of the bride and the groom. Tins are always useful so once the candy has been eaten, it can be used to store many small items that might be lost otherwise. Most people will tuck into an edible wedding favor even if they do not normally eat candy because the occasion makes them more susceptible.

One unique way to give out candy as wedding favors is to use large glass bowls as the centerpieces for the tables and fill the bowls with the bride and grooms’ favorite types of candy. An addition to this is to have special boxes made up for every guest with the details of the wedding and if you have decided on a theme of some kind then the box or container can match this. You can guarantee it won’t take long before the guests start filling their boxes with the candy. If you are looking for a different edible wedding favor idea then why not try arranging for the guests to have cookies instead of candy. By using plain cookies, it is easy to present them in a nice box with the bride and grooms names plus the date and location of the wedding.

July 4th is right around the corner, and it’s peak season for
outdoor parties and barbecues. Here are some tips from a top
professional - The
Cantering Caterer, of Westport, Connecticut. Take a look at
these great suggestions, and discover how to host an
unforgettable barbecue, and enjoy it too.

It’s hot outside! The garden is flush with fresh vegetables,
great smells, and beautiful colors. Now is the perfect time for
outdoor entertaining. Whether you are planning an outdoor July
4th barbecue, or any outdoor entertaining, here are some helpful
outdoor party planning hints: 1 - Serve appropriate foods: It is
important to offer foods that will not wilt in the heat or
attract too many pests. There is nothing worse than having your
guests square off with a swarm of bees every time they get near
the guacamole. Also, use recipes that you can prepare in
advance, leaving you to enjoy your guests (and to hear them rave
about the great food). Crudités are great and there are lots of
canapés that can be prepared the day before and kept in the
refrigerator. Light is good in the summer. 2 - Controlling bugs:
An open can of cat food off in a corner will attract flying
pests - it really works. Mint plants will keep flying bugs away
from buffet tables, and ant sticks, set in place two hours
before the party, will draw them away. Citronella torches work
too. 3 - Summer beverages: Plenty of cold drinks are a necessity
when entertaining outdoors in the summer. Have lots of bottled
spring and sparkling water. Chilled ginger tea and cold lemonade
are other crowd favorites. Juice a watermelon, serve it in glass
pitchers with kiwi and star fruit slices. The kids will love it
and it looks great too. Most wine served in the summer is white.
Pinot Grigio and Chardonnay are the most popular. A good wine
merchant is indispensable here. And … have lots of ice! Lots. 4
- Rain plan: If you can, plan on a tent… A sense of humor and
the ability to remain calm are also useful here. If you are not
having a tent, be sure that you can move the party indoors if
need be. Plan early, you will be glad you did. In really hot
weather be sure to have umbrellas, fans, and canopies.

Now some tips for getting the grilling just right on the Fourth:

1- It is important to get the grill hot. Preheat for 15 minutes
with all burners on high and the lid closed. It is easy to
scrape the grate clean with a wire brush at this point. 2- When
using a gas grill, cook with the lid down. It concentrates heat
when searing and maintains heat when slow cooking. Conversely,
you should keep the lid open when using charcoal as residue
buildup can affect the flavor of the foods being grilled. 3-
When cooking things like fish and burgers, you should oil the
grill. Dip a handful of paper towels in vegetable oil and, using
tongs, wipe the grill thoroughly. This will also pick up any
residue left from brushing.

And last but by no means least, a couple of recipes that we here
at The Cantering
Caterer in Westport, Connecticut, are happy to recommend:

Lemon-Herb Marinade Great with chicken 10 gloves of garlic,
chopped very fine 1 TBS Kosher Salt TBS Ground Black Pepper 3
Lemons, squeezed 1 cup or more of the freshest herbs you can
find - parsley and cilantro are great! 1 cup olive oil. Mix
everything together, coat the meat and refrigerate overnight.
Amazing Burgers To: 2 Lb good ground beef Add: 1/2 cup red
onion, chopped fine, 1/4 cup chopped parsley,2 TBS Capers, 2 TSP
Worcestershire, a dash or 2 of Tabasco, Kosher salt and pepper
to taste Hand form into 8 patties and grill! Serve on a roll
with fresh garden tomato and crisp Romaine lettuce. Increase
quantities as needed.

Enjoy the Fourth and enjoy your party!

Someone recently emailed us with a question about meringues: how
to keep them from weeping. I asked the two experts that I know,
our pastry chef, Marne and my mother. Marne’s first inclination
was that she might not be beating the whites enough, therefor
the sugar crystals are not fully incorporated causing it to
weep. My mother automatically assumed that the eggs were not a
room temperature when she started. So we put out collective
heads and books together and came up with the following:

Tips for Meringue and a recipe:

1. Separate eggs while they are cold. 2. Allow whites to come to
room temperature (always) since that is the temp they need to be
beaten at to incorporate more air.

3. Use a small deep bowl and make sure the beaters are very
clean (any grease will interfere with the beating) the whites
will increase 2 1/2 - 4 times their original volume. A rotary
hand mixer will make a soft meringue but you will need an
electric mixer to make a hard meringue.

4. When the whites are beaten to the foamy stage, add salt and
cream of tartar (1 tea to each 1 cup beaten egg whites) cream if
tartar helps it reach maximum volume and increases the
stability.

5. The amount of sugar to add depends on the type of meringue: 2
T sugar to each egg white for soft meringues (toppings) and 4-5
T per white for hard meringues (shells). Beat in sugar
gradually, 1 T at a time until no grains of sugar can be
detected. The sugar is added when the whites have reached soft
peaks; if added too early, meringue will not reach its full
volume.

6. When spreading meringue, make sure it is spread over the
entire surface so that the filling is completely covered and the
meringue is attached to the edge of the dish. This prevents
shrinkage of the meringue during baking.

7. To prevent weeping, make sure you bake them properly. Bake a
soft meringue in a preheated 350 oven for 12-15 minutes,
depending on the thickness of the meringue, or until golden
brown. Cool at room temperature. After it reaches room temp, you
can refrigerate.

Here is an unconventional recipe from the Fannie Farmer cookbook
to keep your meringue from weeping and it will hold up a a few
days.

For a 8″ pie: 3 eggs at room temp, 1/3 c sugar, 1/8 tea salt,
1/2 tea vanilla

for a 9″ pie: 4 eggs at room temp, 6 T sugar, 1/48 tea salt, 1/2
tea vanilla

Put egg whites and sugar in mixing bowl and place the bowl in a
pan of hot water. stir constantly, until whites feel warm, then
add the salt and vanilla. Remove the bowl from the hot water and
beat with an electric mixer until stiff and shiny. Spread on
filled and baked pie shell, being sure it touched crust and
edges. Put in under a broiler and let it brown a bit, watching
carefully because it only take a minute.

Ingredients:

4 cups Onion I use Bermuda or Walla Walla Sweet onions
4 Green PeppersOmit this ingredient for those who have fibromyalgia
1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers
3/4 cup Nellie and Joe’s Key West Lime Juice (it’s sulfite-free)
1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning
1 1/2 cups Christian Brothers Dry Sherry
2 Tea. Frank’s Red Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Condiments: (Prepare in advance)

2 cups Romaine or Spring Green Lettuce Leaves, shredded (Iceberg lettuce has NO nutritional value.)
1 1/2 cups Colby/Jack Cheese, shredded
2 cups Tomato, chopped into inch chunks
4 Tbls. Shallots or Green Onions, chopped
1 Fresh Lime cut into slices to drizzle over the top of each fajita
cup. Sour Cream
cup. Guacamole
Your favorite Salsa
8-12 Flour or Corn Tortillas, 8 inch

1 Tbls. Olive Oil (for the Grill)

Directions:

Heat grill to 400 degrees. I use an electric pancake griddle. Once heated, spread about 1 Tbls. Olive Oil onto it and let it heat. Drain the fluid from the Chicken/Onion/Green Pepper mixture and set aside. Grill until the Onions are caramelized (brown), about 12 minutes, then add a bit more of the marinade liquid and cook a couple minutes longer. Scoop into a large bowl and serve with hot tortillas and cold condiments. Makes about 2 fajitas per person. Serves 4-5.

To build your fajita, lay out a tortilla shell, spread some sour cream and guacamole onto the shell, then layer in the rest of the ingredients as you prefer. Add a dash of hot sauce to top it off, roll the shell up and eat it. Delicious.

We use the left-over fajita filling to top our salads.

And if you really want to get fancy, you can purchase a cast-iron fajita platter and serve them sizzling hot! I just love that sound…

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1995. She has a content-rich website at http://www.NaturalHealthTechniques.com and free monthly newsletter. Dr. Moffat advocates eating a minimum of 3/3/3 servings every day (raw fruits, raw vegetables, cooked vegetables) to maintain optimal health. For more healthy recipes at her website go to: http://www.naturalhealthtechniques.com/Recipes/recipes1.htm

Christmas recipe serves: 16
calories per serving: 495
preparation time: 25 minutes
cooking time: 1 hour 40 minutes
Suitable for freezing after step 5

Christmas recipe ingredients:

• oil for greasing

• white chocolate, 125 g (4 oz)
• milk chocolate, 125 g (4 oz)
• plain chocolate, 375 g (13 oz)
• softened butter, 175 g (6 oz)
• caster sugar, 175 g (6 oz)
• ground almonds, 175 g (6 oz)
• eggs, 6 separated
• breadcrumbs, fresh brown 75 g (3 oz)
• cocoa powder, 45 ml (3 tbsp)
• orange, grated rind & juice from 1
• salt, pinch
• double cream, 150 ml (5 fl oz)

Christmas recipe instructions:

1. Chop the milk and white chocolate into unequal pieces. Take an 8 inch (20.5 cm) diameter cake tin and grease and line.

2. Melt plain chocolate (225 g, 8 oz) over hot water and allow to coll for a bit.

3. Mix the sugar and butter until airy and add the orange rind, ornage juice, cocoa powder, breadcrumbs, egg yolks, ground almomds and the melted chocolate.

4. Make soft peaks with the salt and egg whites and blend a quarter into the mixture from step 3. Mix what is left with the chopped chocolate from step 1.

5. Place into the cake tin and bake at gas mark 4 (180 degrees centigrade, 350 F) for 1 hour 40 minutes. Allow to cool for about quarter of an hour before placing onto a wire rack.

6. Melt the remaining plain chocolate (150 g, 5 oz) with the cream over a bowl of hot water and allow to thicken slightly. Cover the cake with this mixture, cool and store.

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing
you recipes and unique gifts for christmas including their
online home collectibles and russian gifts stores.

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