An Apple A Day Keeps The Doctor Away

September is coming to a close and it's prime time for apple picking. Now one you've picked baskets and bags full of apples what to create is the next task. While apple pie is a great tradition (and I've even made a great no sugar option for diabetics) it's fun to get a little creative with desserts.

Last year for the holidays I made two of my now favorite apple desserts (don't worry they are quite easy to make) an Apple Crostata (think apple tart) and a Caramel Apple Bread Pudding. Both recipes I found online, along with a slew of other recipes but these were both unique and easy to reproduce. In addition to these fabulous desserts I made candy apples for Halloween and boy were they yummy, this year I'm trying chocolate covered apples (stay tuned for that update!)


But I ask why stop at dessert one of my favorite sandwiches has apples! Nothing beats a turkey, apple and brie sandwich... panini at that. And there are so many yummy salad ideas available that also include apples.

So I hope you've all been inspired to good apple picking and create something new and fabulous (more than just an apple pie) and if you need some suggestions click on the links to my favorite recipes or be daring and try the one below I know I'll be trying it soon!

Apple Zeppole with Cinnamon Whipped Cream

Recipe courtesy of Giada De Laurentiis

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 large apple, peeled and grated (about 1 1/2 cups)
• 1/4 cup sugar
• 1 stick butter
• 1/4 teaspoon salt
• 1/2 cup water
• 1 cup flour
• 4 eggs
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar, plus more for dusting
• 1 teaspoon cinnamon
• Olive oil for frying

Directions

In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a

medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

Midtown Lunch Specialty Event-Famous Chefs!

To all my friends working in the Midtown this week, this week your lunch can be something new and exciting. This week (Sept 21-15) the Bon Appétit Supper Club and Café bring big-name chefs from all over the city and country to Midtown, where they’ll cook around the “Grown in Manhattan" theme.

So for a week take a break from the stale salad and sandwich routine, there's something exiciting happening over 57th and 6th

Check the full lineup of chefs (and who’ll be cooking on what day) at basupperclubandcafe.com, and come hungry. A lil perk is the recipes section on the site.

Dining Etiquette

After a long break from writing I'm back with some much needed advice. After recent events and displays of poor table manners I thought it would be great to give some tips, we could all use a reminder of what to do when dining in public. Some of these rules vary depending on if you are dining at a restaurant or at a dinner party but most are pretty standard and apply to any situation. Also this isn't only a lesson on what fork to use with a specific course but rather just basic table manners you should use at every meal.

When to start eating:

• At a dinner party... When your host or hostess picks up their fork to eat, then you may eat. Do not start before this unless the host or hostess insists that you start eating.
• At a restaurant... Wait until all are served before beginning to eat.

Using utensils and food order...

• Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours.
• Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork.
• Never let any utensils, once used, ever touch the table again.
• Pass food from the left to the right.
• Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating. Sometimes there will be butter pats on the plate already. If there aren't, then cut the butter with the the butter knife on the butter tray and bring the piece to your plate. Use the piece to butter your bread.

Common courtesy reminders...

• Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash your hands before returning to the dining room. If you cough, cover your mouth with your napkin to stop the spread of germs and muffle the noise. If your cough becomes unmanageable, excuse yourself to visit the restroom. Wash your hands before returning to the dining room.
• Pace yourself and take your time. Don't fill your mouth with too much food. Try to keep the same eating pace as your host, so you all finish at the same time
• Pick up a dish next to you and give yourself a serving. Even though it may be your favorite, take one serving, to help ensure that everyone gets some, then pass the dish to the right. It is polite to take a little bit of everything, even though it may be something you don't like
• If someone asks for something to be passed to her, only reach for it if you are the closest one to the item. In that case, take the one item and place it directly next to your neighbor.
• Don't stretch across the table crossing other guests to reach food, wine or condiments. Instead ask a guest sitting close to pass the item to you.
• If someone asks you to pass the salt, do it in the same manner as above, but pass both the salt and pepper (even if only one of the two was asked for)
• Make sure you keep your mouth closed when eating and do not talk with your mouth full. Swallow your food completely before you take a drink.
• Always sit straight up in your chair, never leaning backward nor forward. Never let your elbows touch the table (though you can put your hands on the table all you want). When eating, do not bring your face toward the plate, but bring the utensil up to you.
• Picking teeth (unless toothpicks are provided) or licking fingers are very unattractive!
• Loud eating noises such as slurping and burping are very impolite. The number one sin of dinner table etiquette
• Keep elbows off the table. Keep your left hand in your lap unless you are using it.

Hope everyone finds this useful and remember if you have a question or are confused think of what your mother told you.. she was/is always right!

Kid's Restaurant Week

Many of us have children in our lives we love to hang out with. Now there is a chance to take your favorite child/children out to dinner. Kid friendly menus at an unbelievable price. And a nice low cost meal for yourself too. So treat your kids to dinner!

http://www.kidsrestaurantweek.com/default.asp

31 Cents Scoop Night

Tonight get yourself some ice cream for 31 Cent Scoop Night at Baskin-Robbins®
and help honor America’s firefighters with a $100,000
donation to the National Volunteer Fire Council (NVFC)
National Junior Firefighter Program.

Participating stores will reduce prices of small ice cream
scoops to 31 cents*. At some locations, you may also have
an opportunity to make a donation to local fire charities.

See the site to find the closest Baskin Robbins and for more details!

Brooklyn!

Get ready to hit the outer borough of Brooklyn for "Dine In Brooklyn" restaurant week. With over 175 restaurants participating and 3 course meals for $23.00 and Brunch, Lunch and Dinner options you can't go wrong.
Check out Visit Brooklyn for more information or to see the restaurant list check out the pdf

Also there are a few select restaurants offering 2 for $23 deals.

Be Part of the Zagat Survey

Now is your chance to help Zagat comprise their guide for 2010. And guess what for giving your input you get a free copy of the book. You have until May 13 to fill out the survery but don't wait here's the link: Zagat Survey

Brussels Sprouts

Brussels sprouts! I can already imagine the faces following just the word, but did you know they are high in vitamin C, may prevent cancer and are a good source of fiber? Brussels sprouts are one of the vegetables highest in Vitamin C (4 ounces cooked will contain about 40mg). Brussels sprouts can help prevent the body from developing cancer is because they contain antioxidants. Brussels sprouts are known to contain a fairly high amount of fiber. It can help you maintain a regular digestive system, fight cancer and regulate both blood sugar and cholesterol levels

Interested in learning more about the health benefits of Brussels sprouts check out: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10

There are many ways to cook Brussels sprouts but the simplest and most likely most common is steaming them. There are many ways too cook Brussels sprouts and enhance their flavors but my favorite (quick and extra easy) method is roasting them.

This is sure bet to get anyone to eat, like and maybe even LOVE Brussels sprouts.

Roasted Brussels sprouts

Ingredients

nocoupons

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

*Note: Don’t be afraid to add a little balsamic vinegar or fresh shaved Parmesan cheese

Hot Chocolate

On a blustery day like this nothing is better than a good cup of hot cocoa/chocolate. While it may be easy to grab a packet of Swiss Miss or Nestle and add water nothing compares to making it yourself.

Here are two simple recipes for some yummy hot chocolate.

Hot Cocoa

Ingredients

• 2 cups powdered sugar
• 1 cup cocoa (Dutch-process preferred)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 pinch cayenne pepper, or more to taste
• Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Mayan Hot Chocolate

2 cups boiling water
1 chili pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, add chili pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

Of course a hot chocolate entry is not complete without some history…

The botanical name for chocolate is Theobroma, which means "food of the gods". The name is appropriate for the importance of chocolate in the Mexican culture. Chocolate is among the many things the Spaniards acquired from the Aztecs. The native Aztec people made a variety of drinks made of chocolate combined with honey, nuts, seeds, and spices. The drink was used in rituals by priests as well as nobleman. While many historic references are made to the Aztecs and chocolate, the Aztecs actually adopted the use of chocolate from the earlier Mayan Culture.

Interested in more on the history of Mayan hot chocolate check out: http://whatscookingamerica.net/Beverage/HotChocolate.htm

For those in NYC looking to buy a cup of hot cocoa, well the top voted place to visit is City Bakery (host of the annual hot chocolate festival which ended last week). http://thecitybakery.com/

Last Minute Valentine's Day Idea

So Valentine’s Day is a few days away and I probably wouldn’t be wrong in saying some of you may be just beginning your brainstorming process. Now you may have expected a list of restaurants with good Valentine’s Day menus or a full recipe to make special dinner but I’ve come up with some simple ideas to help you out.

A nice box of chocolates is always a given but why not try a simple fondue recipe to create a fun and delicious experience. Not to mention combining with fruit adds some healthy value to your treat. Of course you can try strawberries and bananas but don’t forget grapes, apples, cherries and pineapple

Brandied Chocolate Fondue

1/2 pint whipping cream (do not whip)
4 (4 ounce) Hershey bars
1/4 cup brandy
Chopped pecans

Melt whipping cream and Hershey bars in a fondue pot until liquid; add brandy and stir until well mixed.

Put fruit in bowls around the fondue pot. Dip fruit into fondue, then into bowl of crushed pecans.

Easy chocolate Fondue Recipe

227 g	(8 oz.)	Semi-Sweet Chocolate
80 ml	(1/3 cup)	Evaporated Milk

1. In a sauce pan over low heat, mix the evaporated milk with the semi-sweet chocolate.

2. Let the chocolate melt slowly while stirring constantly.

3. Pour the melted mixture into the fondue pot and light the tea light.

4. Dip fruit pieces into the mixture.

5. Repeat and enjoy!

Of course what better to wash down chocolate with than a glass of wine? Rule #1, typically the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards bitter or sour. Here is a shortcut list of Wines and their Chocolate companion

Red Wines often pair well with dark chocolates, like the following combinations:

Cabernet Franc: Creamy milk chocolate

Cabernet Sauvignon: dark chocolate

Merlot: Dark chocolate, milk chocolate

Pinot Noir: Dark chocolate, milk chocolate

Sangiovese: Dark chocolate

Zinfandel: Dark Chocolate

White Wines are tough to pair with chocolates because of their dryness, but can taste great with milk chocolates.

Chardonnay: French vanilla chocolate

Riesling: Milk chocolate

So enjoy your Valentine’s Day and remember it’s about Love not Lovers!

Dining Out During the Recession

Funds are low and times are tough but there are many reasons we choose to dine out and here are some ways to afford it. If you are wondering why I would suggest dining out during such difficult economic times, restaurants like any other business need the support. I sadly found out this week one of my favorite bakeries Panya shut down as well as various B.R. Guest's restaurants including Fiamma, Ruby Foo's Uptown and Level V.

Didn't make reservations for Restaurant Week, fear not Jean-Georges restaurants Perry St., Nougatine, Vong, Mercer Kitchen and Matsugen offer year round $35 three course pre-fixe dinner menus (some during specific times.) Menus are available online.

One of my favorite restaurants is Kuta Satay House in LES. They offer a fabulous 4 course pre-fixe menu for $25 which includes 1 satay, 1 starter, 1 entree and 1 dessert. It's a small place and does get quite busy so I recommend reservations especially if a large group. Note: quite a few items on the menu are spicy

Don't want to travel into the city take a trip to Zitoune in Mamaroneck for some great Moroccan cuisine. They offer two Stimulus menu options: 1. 5-7:30 sun-thurs $16 for one glass of wine, one appetizer and one main course 2. 7:30-closing sun-thurs $22 one glass of wine, one appetizer and one main course. Check out the menus.

Looking for a lighter fare, why not have some appetizers at a bar. Sushisamba offers a nice Happy Hour special with $2, $3 and $4 apperitivos Sunday-Thursday 4-7 and 10-close. But note drinks, like the their special Sambatini will run you about $12.
Are you a fan of Top Chef? Well now you have the chance to visit Tom Colicchio’s Craft for Frudal Fridays where exectituve chef Damon Wise will be hosting tapas-style dinners where each meal costs less than $10 Check Out Eater's Article on this noteworthy event.

Finally, take a moment to check out Restaurant.com which offers certificates at discount prices (exclusions may apply but it's worth it). You can buy a $25 certificate towards your meal and with all the specials they promote pay as little as $8 for the certificate.

NYC Winter Restaurant Week 2009

Restaurant Week is one of the time of year foodies across New York City enjoy the most. A chance to enjoy 3 course pre-fixe lunch and dinner menus at over 250 highly recommended restaurants. While most foodies have made their selections and final reservations already do not hesitate to make any attempt to take part in this year's Restaurant Week. Note this year with times begin tougher financially Restaurant Week now includes Sunday dinners. See the link below for a list of restaurants and many have menus available online for viewing. There is something to fill everyone's taste!

Restaurant Week Listing

Need some help? Look at Zagat's recommendations

Another tip: Use Opentable to make your reservations, if a time is unavailable they'll show you the next option open and no need to deal with a super busy hostess.