December 2022 - Page 13 of 31

December 20, 2022

Industry pushes back against rule excluding cranberries as healthy food

Wisconsin lawmakers, ag business drive back on federal rule that would exclude cranberries as a healthful meals

Nutritious food items are not typically top of thoughts through the holiday seasons. But most of the calendar year, advertising a food as “nutritious” can catch a consumer’s eye.

The U.S. Foods & Drug Administration has a formal definition of what it suggests for a foodstuff to be balanced, which the company is at this time working to update. But some in Wisconsin’s congressional delegation and agriculture market fret the new definition leaves out cranberries and tart cherries.

Republican U.S. Sen. Ron Johnson and Democratic U.S. Sen. Tammy Baldwin joined a bipartisan team of federal lawmakers in sending a letter to the head of the Food and drug administration, asking the company to make exceptions to the additional sugar restrictions for the two one of a kind fruits.

The FDA’s proposed definition of nutritious sets specific restrictions for included sugars, saturated extra fat and sodium for foods merchandise. For fruit solutions, zero grams of added sugars are permitted. The lawmakers argue that cranberries and tart cherries have “lower intrinsic sugar content,” meaning they are not obviously sweet like other fruits.

“Thanks to both cranberries and tart cherries absence of intrinsic sugar written content, they need sweetening to enhance palatability for most customers,” the letter said. “Even so, there is ample research indicating that the human human body does not distinguish in between sugars intrinsic in fruit compared to individuals additional to fruit products and solutions.”

1 nourishment skilled says the lawmakers are not just sugar-coating the science.

Ted Wilson is a nutritional physiologist at Winona Condition College who evaluates the validity of health and fitness promises about various food items, including cranberries and raisins. He explained cranberries and tart cherries are one of a kind since they’re very significant in phenolics.

“Phenolics are the molecules that give crops colors, that is what we’re all acquainted with,” Wilson claimed. “But they also give them flavors. Like a dark red wine, a merlot vs . a chardonnay, all of all those tastes are from phenolics.”

Wilson mentioned the phenolics in cranberries and tart cherries are useful to people’s wellness. Cranberries have been demonstrated to help stop urinary tract infections while tart cherries have been linked to far better physical exercise recovery. Info has prompt that both assist lower inflammation.

But the superior amounts of phenolics also make the fruit amazingly tart, earning it tricky to persuade persons to take in it refreshing or by alone in a product or service. On prime of palatability, Wilson reported adding sugar to the dried goods helps handle bacterial progress and tends to make the items shelf secure, a purpose that comes about by natural means in other dried fruits like raisins.

Tom Lochner, government director of the Wisconsin State Cranberry Growers Association, mentioned guarding the cranberry’s status as a wholesome foods is crucial for the sector. Around 97 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of cranberries in the United States are applied to make juice and dried goods.

“The dried cranberry industry has been the region that is been rising in consumption for us,” Lochner claimed. “We assume it can be been a thriving marketplace from the standpoint that we’re placing a products out there that persons can just eat right out of the bundle or it really is really adaptable and can be included in all kinds of different meals goods.”

Lochner reported processors and growers stress the FDA’s new definition could interrupt that and set them at a aggressive disadvantage in the dried fruit portion.

“You set those on a shop shelf and you have one particular item that has ‘healthy’ on it and the other one particular isn’t going to, consumers are heading to gravitate toward that healthy label,” he said.

Wilson agreed, indicating the additional sugar that is already disclosed on the diet facts chart and ingredients lists can scare shoppers absent from the item.

“At the close of the working day, anything we can do to increase people’s intake of fruits and veggies is likely to improve people’s good quality of lifestyle,” he claimed. “In The us, we just do not get sufficient fruits and veggies in our diet program and everything we can do to strengthen that will be handy.”

He anxieties that if the Fda does not make an exception for these one of a kind fruits, processors will convert to synthetic sweeteners that do not rely in the definition of balanced or as an additional sugar on the nutrition details chart. Wilson stated these sweeteners can mess with the body’s all-natural means to notify when it’s full and to appraise the nutritional price of the foods we take in.

“I genuinely do not think artificial sweeteners are the alternative to every little thing, for the reason that then it just teaches us that every little thing must flavor sweet,” he mentioned, “I imagine that’s the slippery highway that both (dried cranberries and tart cherries) finish up going for walks down.”

This tale republished with authorization from Wisconsin General public Radio

December 20, 2022

For decades, Latin culture has influenced American food ways and drink.

When Maricel Presilla was a child in Santiago de Cuba, her mom fed her pan and avocado, a dish that had been eaten in Latin American countries for centuries. But in 2015, avocado toast, as it has come to be known, gained popularity in the United States, gracing many brunch and appetizer menus.

Avocado toast is an example of how Latin American food and culture have influenced American favorites like tacos, arroz con pollo, plantains, empanadas and skirt steak.

“These are things that are very easy to duplicate and things that are not esoteric. They are not considered weird,” said Presilla, a culinary historian and former owner of Cucharamama in Hoboken.

“What is in a chimichurri sauce?” she asked. “You have parsley, peppers, oregano and garlic. There are onions. Those ingredients are familiar.”

Fried duck empanadas at Sol Y Luna in Mountain Brook, Ala. — The fried duck empanadas at Sol Y Luna in Mountain Brook, Ala., are served with chimichurri sauce and queso fresco.(Bob Carlton/bcarlton@al.com)

Chef Bren Herrera said the beautiful thing about Latin America is that it is not monolithic.

“There are 21 countries that make up Latin America,” said Herrera, an author and activist who hosts Culture Kitchen, a national TV show. “There are countries and islands that are African descent and others that don’t really pull or rely on that ancestry. You get a very diverse palate.”

Presilla, author of Gran Cocina Latina: The Food of Latin America, said the variety available within Latin cuisine is part of what makes it so appealing “We have spicy. We have a version of Italian food because we have so many immigrants from Italy in places like Peru and Brazil. We also have the Japanese in São Paulo in Brazil, Peruvian ceviche.”

There’s a moment when Americans would only talk about Croque monsieur, a hot sandwich made with ham and cheese and originally served in French cafes, she said. Now, they request the Cuban sandwich.

Cuban Sandwich from Old World Deli
– Photo courtesy of Old World Deli, via Yelp

And the Latin influence on American culture doesn’t stop with food.

The daiquiris, mojitos, and margaritas that create the cocktail culture in the United States are another example of the Latin traditions, Presilla said.

She and Herrera said they are glad the food is gaining popularity because it means more people are interested in the culture.

“I live by this mantra that the way to know a people and culture and their history is through their food,” said Herrera, who is of Cuban and Jamaican descent. “The food tells a beautiful story of what that culture is.”

Presilla, of Weehawken, sits on The Culinary Institute of America’s Worlds of Flavor International Conference and Festival advisory committee. She helps educate others about the history of Latin American Cuisine.

“Latin Americans are so proud of their culinary culture,” she said.

Presilla said Latin cuisine is a mix of cultures steeped in the legacy of slavery. She said that Africa represents the backbone of American foods, noting that 12.5 million people made the transatlantic voyage from Africa as enslaved people. About 400,000 came to the United States, 4 million went to the Caribbean, another 4 million went to Brazil and the rest went to Latin America. “That is the reality of it,” she said.

“This is important to understand,” Presilla said. “That’s a foundation we need to acknowledge as Latin Americans, that so much of our cuisine and so much of the way we eat has to do with West Africa.”

“It is beyond the ingredients alone,” she said.

Jonathan Rigg, a mental health counselor from Bellmawr, thinks about the years growing up eating his Cuban Godmother’s arroz con pollo.

He remembers her making rice similar to Jamaican rice and peas, but it had a coconut flavor.

“The rice was just always so good, the way she would make the chicken with the different types of sazón then, with patacones or fried plantains,” said Rigg, an Afro-Hispanic whose family is from Costa Rica and Jamaica with ancestry in Panama.

Elbita's Cocina — – Josette and Walwyn Jackson run Elbita’s Cocina, a food truck serving Puerto Rican comfort food like fried plantains, arroz con pollo and stewed beans. Alaina Potrikus | abeckett@syracuse.comAlaina Potrikus | abeckett@syrac

“The flavors make it unique,” he said of the cuisine that keeps him connected to his heritage.

Presilla recently came across a high-profile article about chicha morada, a punch made with purple corn from Peru.

“I had been serving that for decades now, and any Peruvian joint they all have that. It’s not news,” she said. “It has been there. But now, because of the article, maybe it will become trendier. So, that is how it happens.”

Herrera agreed. “Latin cuisine in general, regardless of a country, is very heavily rooted in customs and traditions,” she said. “There is always a deep level of history of where it came from, how it got there, why it was eaten.”

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Shaylah Brown may be reached at sbrown@njadvancemedia.com. Follow her on Twitter at @shaylah_brown

December 20, 2022

19 KFC Recipes To Recreate at Home

Kentucky Fried Chicken stepped into the spotlight in 1952 when the franchise opened its first fast-food restaurant.

The original recipe comes from Harland Sanders, also known as Colonel Sanders, who perfected his 11 herbs and spice mix in a motel he purchased in the 1930s. The exact recipe still lives on in the thousands of KFC locations we have today.

Crispy fried chicken is a favorite comfort food of many people around the world due to its delicious crunchy outside and juicy meat on the inside.

Sure, you can go to a KFC and buy some of this juicy goodness, or you can learn to make it at home. Here are some KFC copycat recipes that are worth a try.

You can make the classic KFC fried chicken you know and love with chicken pieces, a seasoned flour dredge, buttermilk, and eggs.

The trick to getting the perfect fried chicken is soaking the chicken in buttermilk and eggs for about half an hour. Then you can cover the chicken pieces in the flour mixture and fry them until golden brown.

I love the crunch this recipe gives the chicken. It tastes like the real deal!

The chicken bowl casserole is a stomach-filling favorite that contains creamy mashed potatoes, corn, fried chicken, cheddar cheese, and savory brown gravy.

For this KFC copycat recipe, you can use pre-made options or create homemade mashed potatoes, fried chicken, and gravy.

I highly recommend using crunchy popcorn chicken, so each bite is easier to eat.

No KFC meal is complete without their signature coleslaw.

To make this fresh-tasting slaw at home, you’ll need cabbage, carrots, vinegar, mayonnaise, and some seasoning.

I recommend buying the cabbage that’s already shredded to make things easier. This crunchy, tangy dish is the perfect KFC side for fried chicken and even offers you about a third of your daily vitamin C!

Mashed potatoes aren’t the same without gravy. So, to make the KFC gravy at home, you’ll need to gather chicken broth, butter, flour, and some seasonings and cook it all in a pot.

The result should be a thick, flavorful brown gravy that’s perfect for pouring on your meal or dipping.

I like to drizzle it on top of my fried chicken and mashed potatoes.

If you’re a fan of spicy chicken, then this KFC copycat recipe for Nashville hot chicken tenders will be a winner for you.

To make it, you’ll dredge the chicken tenders in a seasoned flour mixture and a buttermilk mixture and then fry them until golden.

The last step is to create a heat-packed oil with cayenne and chili pepper to dunk the tenders in after they finish cooking.

I’m a big fan of spice, so I recommend dipping your crunchy tenders in the spicy oil while eating them as well.

If you like hot chicken, check out the best hot chicken chains to visit!

Copycat KFC biscuits are easy to make at home with flour, cream of tartar, butter, and a few other common household ingredients.

When you finish mixing the dough, cut out little circles, and bake them off until the tops are slightly brown.

When you break open these buttery biscuits, there should be all kinds of nooks and crannies. I think these little pockets are perfect for catching gravy or melted butter.

Copycat KFC honey BBQ sauce is the perfect condiment to have your chicken bursting with flavor.

The recipe is quite easy, with the primary ingredients being tomato paste, brown sugar, and vinegar.

The final result should be a sweet, tangy, and flavorful sauce that goes well with copycat KFC fried chicken. I like to use it as a dipping sauce.

Check out KFCs other sauces.

The copycat KFC mashed potatoes recipe calls for instant mashed potatoes rather than real ones.

However, the recipe also uses butter, milk, and seasoning to make them creamy and flavorful, just like the real KFC mashed potatoes.

Ensure you also make the gravy to drizzle on top! I like to add a little extra butter on top of my mashed potatoes for a more buttery flavor.

If bone-in chicken or chicken tenders aren’t your thing, copycat KFC chicken nuggets are a great alternative to traditional fried chicken.

You’ll need to cut chicken breast meat into chunks, dredge them like normal fried chicken, and fry them.

They only take about five minutes to make! I find that these flavorful nuggets go rather well in the casserole bowl.

Chicken pot pie is another comfort food in itself. To create the copycat KFC chicken pot pie, you will need to cook chicken, peas, carrots, cream, and many other ingredients to make your delicious filling.

Once you cook everything down, you can pour the mixture into some ramekins and top them with puff pastry for a buttery and flaky crust.

I like to brush my pot pies with an egg wash to get a beautiful golden crust when they come out of the oven.

If you want the familiar and flavorful seasoning that Colonel Sanders used himself, you will need to combine 11 spices and herbs, including some of the following: Thyme, Basil, Paprika, Garlic salt, And seven more!

The result will give you a savory seasoning that makes your fried chicken taste just like the original KFC. I sometimes use this seasoning on plain grilled chicken as well!

KFC makes a mayonnaise-based macaroni salad that’s creamy and delicious.

The KFC copycat recipe for this includes elbow macaroni, mayonnaise, veggies, and a few seasonings. The pickles are a nice touch, as they add some sweetness and a hint of acidity.

I recommend chilling the salad in the fridge for at least an hour after making it to get it completely cold.

You can make a healthier version of fried chicken by simply grilling it, but that doesn’t mean it lacks flavor.

The copycat KFC grilled chicken recipe entails brining the chicken in MSG and salt for a few hours, coating it in liquid smoke, covering it in KFC seasoning, and grilling it for almost an hour.

The result is juicy, perfectly cooked chicken.

I love the slight char on the outside, as it helps bring out the flavor of the seasonings.

Creating a copycat version of KFC’s potato wedges is easy with ingredients, including russet potatoes, an egg dredge, and a seasoned flour dredge.

After you coat the wedges, you can place them in the oven or an air fryer to cook until golden brown.

I love the peppery taste that comes from the paprika in the flour dredge.

To create the copycat KFC hot chicken wing recipe, you’ll need to marinate your chicken wings in a seasoned buttermilk marinade and then coat them with a seasoned flour dredge.

They taste like KFC’s normal fried chicken but with a little heat. I recommend adding a pinch of chili powder if you want more spice.

The copycat KFC potato salad uses similar ingredients to the macaroni salad, such as mayonnaise, pickles or relish, veggies, and plenty of seasonings.

If you follow the recipe, your potatoes should come out soft yet firm so they don’t break apart.

I love how soft, creamy, and slightly acidic this potato salad is. It provides a great contrast to crunchy fried chicken.

If you want to make KFC’s spicy popcorn chicken at home, you’ll follow similar steps to the fried chicken nuggets.

You’ll need to cut chicken breast meat into small cubes, marinate them in a chili buttermilk marinade, coat them in a flour and breadcrumb mixture, and fry them until golden.

These chicken pieces offer mouth-watering spice in the marinade and on the outside, as you’ll toss them in a spice mix when they finish frying. I think they have the perfect amount of heat without being too overpowering.

The KFC mac and cheese, another comfort food, is easy to make at home with elbow macaroni, milk, Velveeta, cheddar cheese, and a few other household ingredients.

The result is a thick, creamy, and extremely cheesy side dish. It’s a rather filling dish. This is one of my top favorite copycat recipes.

If you’re looking for a side dish that’s on the healthier side, the copycat KFC green beans are the perfect addition to your meal.

You’ll simply need to saute green beans, peppers, onions, bacon, and seasonings to create the dish. The bacon adds a nice salty and porky flavor to the green beans.

Green beans are delicious and can offer you healthy vitamins, including potassium, vitamin A, vitamin K, and folate.

Final Thoughts

Make your favorite KFC order at home with these recipes, and check out other fast food copycat recipes like McDonald’s recipes or Burger King copycat recipes!

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December 19, 2022

Millefeuille and figgy Eton mess: Yotam Ottolenghi’s recipes for alternative Christmas desserts | Food

There are few things more festive than a festive dessert. They offer the most jolly excuse (not that we need one at this time of the year) to pile all sorts of sweet, seasonal flavours into a tart or on to a plate. Caramelised nuts, plates dusted with icing sugar, boozy double cream, cinnamon and allspice, dried fruit … so bring me some figgy pudding (and then some!) indeed!

Piloncillo tart (pictured top)

Piloncillo is an unrefined, dark sugar from Mexico, packed full of organic impurities that give it a complex, molasses flavour that’s similar to jaggery or panela. You can buy it in Latin and South American food shops, but if you can’t get hold of any, use jaggery instead. The dough can be made ahead of time, and even frozen. You will have lots of egg whites left over, which is the perfect excuse to make some snowy-looking, festive meringues (otherwise, freeze them for another time). This tart benefits hugely from a night in the fridge after baking.

Prep 10 min
Chill 1 hr
Cook 2 hr
Rest 1 hr
Serves 12

For the tart case
150g plain flour, plus extra for dusting
40g fine cornmeal, or polenta
135g fridge-cold unsalted butter, cut into small cubes
25g caster sugar
½ tsp allspice
½ tsp cinnamon
1 tsp finely grated lime zest
Fine sea salt, plus flaked sea salt to finish
50ml fridge-cold whole milk
1 egg yolk
1 tsp double cream

For the filling
220g piloncillo, finely grated, or jaggery or dark brown sugar
50ml Pedro Ximénez, or marsala or madeira
750ml double cream
11 egg yolks
25g caster sugar

First, make the dough. Put the first seven ingredients and a quarter-teaspoon of fine sea salt in the bowl of a food processor and pulse until the mix resembles breadcrumbs. Tip into a large bowl, then gradually add the milk, mixing constantly, until everything comes together into a dough. Tip out on to a lightly floured work surface and knead gently just to bring it together – it should be slightly tacky, but not stick to your hands. Wrap and chill for at least an hour.

Take the dough out of the fridge, put it on a well-floured work surface and roll out into a 38cm circle about 2mm thick. Loosely roll the pastry around the pin, then carefully lift and place over a 2½cm-deep 28cm fluted tart case. Using your hands, quickly press the dough into the corners and sides of the tin, leaving any overhang. Cover with a large sheet of greaseproof paper, fill with baking beans, then return to the fridge for another hour.

Heat the oven to 200C (180C)/390F/gas 6. Cut any overhanging pastry off the tart case and set aside, then bake the case for 30 minutes, until the edges turn golden. Lift out the paper and beans, use the reserved excess pastry to patch up any holes, then bake for another 20 minutes, until the base is lightly browned. Whisk the egg yolk and cream in a small bowl, brush all over the exposed pastry, then return to the oven for just two minutes more. Remove and leave to cool.

Turn down the oven to 160C (140C fan)/325F/gas 3. Now make the filling. Melt the piloncillo in a large saucepan on a medium-high heat, swirling the pan gently until the sugar is completely liquid. Off the heat, carefully stir in the sherry, then return to a low heat and whisk in the cream.

In a large bowl, whisk the egg yolks, caster sugar and an eighth of a teaspoon of fine sea salt, until smooth, then quickly whisk in a quarter of the hot cream mixture. Pour in the remaining cream mixture, mix to combine, then pass through a sieve back into the pan.

Put the tart case on an oven tray, pour in three-quarters of the custard, then carefully slide the tray into the oven. Pour in the remaining custard so it fills the case all the way up to the top, then bake for 35 minutes, until the custard is set but still wobbly. Remove and leave to cool completely, and serve with a big pinch of sea salt sprinkled over the top.

Caramelised fig Christmas mess

These caramelised figs are inspired by my love for figgy puddings, and give you all the flavour and less of the waiting. Make sure you weigh out all the ingredients first, because the cooking moves along very quickly. If you want to get ahead, make the meringue a day before and store in an airtight container (or use shop-bought ones).

Prep 10 min
Cook 2 hr
Serves 6

160g caster sugar
65g egg whites (ie, from 2 eggs )
⅛ tsp cream of tartar
Fine sea salt
60g unsalted butter, diced
6 fresh black figs, tips removed, then cut in half vertically
½ tsp allspice
2 tbsp whisky
1 tbsp fresh lime juice (ie, from 1-2 limes)
50g creme fraiche
200ml double cream
1 tbsp icing sugar, plus 1 tsp extra for dusting
4 amaretti biscuits, roughly crumbled
4 sprigs fresh thyme, leaves picked

Heat the oven to 180C (160C fan)/350F/gas 4. Scatter 115g of the sugar over an oven tray lined with greaseproof paper and bake for 10 minutes. A couple of minutes before the time is up, put the egg whites, cream of tartar and a pinch of salt in the bowl of a stand mixer and whisk on a medium speed, until frothy.

Take the sugar tray out of the oven and turn down the heat to 120C (100C fan)/250F/gas ½. Turn the mixer speed to low and, using the paper to help you, slowly stream in the warm sugar until it’s all incorporated. Turn the speed back up to high and beat for five or six minutes, until the meringue mix is glossy and forms stiff peaks.

Line a 40cm x 30cm oven tray with baking paper and, using a spatula, thinly spread the meringue evenly on top, so it’s about 35cm x 25cm in size. Bake for 80-90 minutes, until completely dried out. Remove and leave to cool, then roughly break into random shards.

Put a medium frying pan on medium-high heat, add 10g butter and, when that’s melted, lay in the figs cut side down and cook for a minute, just until they are lightly coloured. Stir the remaining sugar into the pan, then cook for another 90 seconds, swirling the pan occasionally, until the sugar is mostly melted and the figs are starting to caramelise. Add the remaining butter and the allspice, swirl again to combine, then cook for a minute more.

Carefully flip over the figs, pour in the whisky and cook for 30 seconds, continuously swirling the pan, until the sauce turns syrupy. Off the heat, stir in the lime juice, then tip the figs and sauce into a bowl and chill for 10 minutes, until cool but not set.

Meanwhile, put the creme fraiche, double cream and a tablespoon of icing sugar in the bowl of a stand mixer fitted with a whisk and beat on a medium-high for two to three minutes, until they form soft, fluffy peaks.

To serve, spoon a large dollop of the cream on to six individual plates. Top with two fig halves and decorate with a few shards of meringue. Sprinkle some amaretti crumbs and thyme on top, then put the final teaspoon of icing sugar in a small sieve and dust over each plate.

Chestnut and pecan millefeuille

All the various elements can be made ahead of time, ready to be assembled just before serving. Keep the cream in the fridge, the baked puff pastry well wrapped and the nuts in an airtight container. To make it child-friendly, omit the rum and coffee.

Prep 30 min
Cook 35 min
Assembly 15 min
Serves 8

2 x 320g packs ready-rolled all-butter puff pastry
2 tbsp icing sugar

For the chestnut cream
400ml whole milk
1 tsp vanilla bean paste
4 egg yolks (save the whites for another use)
20g cornflour
75g caster sugar
⅛ tsp flaked salt
40g unsalted butter, cut into cubes
200g sweet chestnut puree – I like the one by Clement Faugier
1½ tbsp rum or brandy (optional)
330ml double cream

For the sticky pecans
150g pecans, roughly chopped
15g unsalted butter
1½ tbsp maple syrup
¼ tsp flaked salt

For the coffee dusting (optional)
1 tbsp ground coffee
1 tbsp cocoa powder
½ tsp ground cinnamon

Heat the oven to 200C (180C fan)/390F/gas 6.

Unroll one puff pastry sheet on a clean work surface, then roll it out to a slightly thinner 26cm x 38cm rectangle. Using a sharp knife, cut this in half widthways, then carefully lift the two rectangles one by one on to a large, flat oven tray lined with greaseproof paper. Repeat with half the remaining pastry sheet (save the rest for another use) and put that on a second paper-lined tray. Refrigerate the pastry trays for 10 minutes, just to firm up, then prick the three rectangles all over with a fork. Dust both sides of each rectangle with a teaspoon of icing sugar (I do this with a small sieve), then cover with a large sheet of greaseproof paper. Put a tray on top and weigh it down with a heavy ovenproof tray or pan.

Bake for 25 minutes, then lift off the weights and top sheet of paper, and bake uncovered for another 10 minutes, until golden and cooked through. Carefully lift the pastry rectangles off the trays and on to a large rack (or racks) and leave to cool for 20 minutes.

Meanwhile, make the chestnut cream. Put the milk and vanilla bean paste in a medium saucepan and bring to a boil on a medium-high heat. Put the egg yolks, cornflour, sugar and salt in a medium bowl and whisk smooth. Pour in a quarter of the hot milk mix, whisk to incorporate, then, still whisking, pour in the rest of the milk. Sieve the mixture back into the pan, put on a medium-low heat and cook for two to three minutes, until it thickens enough to hold its shape when you stir it. Take off the heat, mix in the butter and scrape on to a medium tray lined with greaseproof paper. Cover, ideally with reusable wrap, leave to cool for 10 minutes, then chill for 30 minutes.

Once cool, put the cream mixture in a large bowl and stir in the chestnut puree and a tablespoon of rum, if using. Whisk the double cream to soft peaks, fold a third of this into the chestnut cream, then refrigerate for 20-30 minutes, to set.

Now make the sticky pecans. Put the nuts and butter in a medium frying pan and cook on a medium-high heat, stirring frequently, for six to seven minutes, until toasted. Stir in the maple syrup and a quarter-teaspoon of salt, cook for another minute, until sticky, then tip out on to a tray and leave to cool.

Mix all the ingredients for the coffee dusting, if using, in a small bowl.

To assemble, spread a spoonful of the chestnut mixture on a large, flat platter and lay one sheet of pastry on top. Gently spoon over half the remaining chestnut mixture and spread it out evenly. Using a small sieve, dust the top with the coffee dusting, until the cream layer is covered, then scatter over half the pecans. Lay a second sheet of pastry on top and repeat, then put the third pastry sheet on top.

Stir the remaining half-tablespoon of rum into the remaining cream, swirl the cream over the top pastry sheet and sieve over the remaining coffee dust. Cut the millefeuille into rectangles – use a sharp serrated knife, ideally – and serve.

December 19, 2022

Best Heart-Healthy Cooking Tips and Recipes From 2022

It should come as no surprise that cardiologists emphasize the importance of heart-healthy cooking time and time again. After all, according to the American Heart Association (AHA), heart disease remains the number one cause of death in the United States. The good news? Research has demonstrated that consuming a heart-healthy diet can reduce markers of cardiac injury and inflammation—meaning that you can certainly eat your way to a healthier cardiovascular system.

In 2022, cardiologists shared tons of valuable heart-related information with us. And as we get ready to welcome 2023, we’re gathering some of the best heart-healthy cooking tips and recipes we want to carry well into the new year. This includes recommendations for which cardiovascular-supporting foods should be on your grocery list, the best heart-boosting drinks to sip on first thing in the day, and the top breakfast nutrients for a well-rounded meal that can help lower cholesterol. Seriously, they’re so good, they might make your heart skip a beat.

6 best heart-healthy cooking tips and recipes this year

1. Compile a heart-healthy grocery list before you go shopping

Have you ever walked into a grocery store and instantly been overwhelmed by the selection of 20 different types of canned tuna? Same. If this also means that you totally blank out on what you’re adding to your shopping cart and forget to buy the one thing you came in for, then making a detailed grocery list before you go can certainly help resolve the issue. Thankfully, this year the AHA released a handy grocery list that contains hundreds of foods that meet their Heart-Check Certification Program requirements. This includes items filled with healthy fats, fiber, and antioxidants like Hass avocados, Quaker oatmeal, and blueberries.

2. Include these two important heart-healthy nutrients during breakfast

By now, you likely know the benefits of eating a healthy breakfast and the importance of not skipping this important meal of the day. However, this year we also learned from cardiologists that ensuring your breakfast spread contains fiber and protein—two key heart-healthy nutrients—is highly recommended. That’s because fiber can help lower cholesterol and blood pressure, which are both associated with managing heart disease. Meanwhile, protein can help increase your muscle, brain, and cardiovascular health. Basically, a breakfast packed with ingredients like eggs, fish, spinach, and broccoli can do wonders for your heart.

3. Approach heart-healthy cooking holistically

When it comes to heart health, most cardiologists will agree it’s important to approach it holistically—meaning diet, exercise, sleep, and stress levels can all play an important role. Cardiologist Mona Shah, MD, an expert in holistic, integrative medicine, previously shared with Well+Good a few holistic heart-healthy activities to boost your cardiovascular system, including walking daily and practicing mindfulness in the morning. Aside from these, she also recommended choosing meals that minimize simple carbs, processed foods, and sugars, which can (in some cases) lead to inflammation, which can negatively impact the heart.

4. Drink heart-healthy cardiologist-recommended drinks in the morning

If you basically can’t function until you’ve had at least the first sip of caffeine first thing in the day, you’ll be pleased to hear that coffee makes it on the cut of cardiologist-recommended drinks to have first thing in the morning. Heart specialists say that one to two cups of java has been linked to reduced risk of heart failure and is considered safe for most adults. In addition to coffee, MDs recommend drinking other hydrating beverages like heart-healthy smoothies, green tea, and plain ol’ water.

5. Make these delicious heart-healthy smoothie recipes to fuel your day

A quick smoothie to slurp on as you drive to work can be one of the easiest ways to ensure you don’t skip out on one of the most important meals of the day. This year, we discovered several heart-friendly smoothie recipes packed with cardiovascular benefits. Some of our all-time favorites include a four-ingredient banana turmeric smoothie that boasts longevity-boosting properties and a berry smoothie with spinach that provides plenty of antioxidants and gut-friendly fiber. These delicious drinks also help combat inflammation and support your immune system.

6. Try our favorite two-ingredient, heart-healthy breakfast recipe to start the day

Two ingredients are all you need to make this delicious heart-healthy avocado hash brown recipe that’s basically avocado toast 2.0 (it went fully viral this year—easy to see why). Although we can’t stand behind every trend we’ve come across on TikTok, this one is certainly one we’ve made, tested, and fully approved. And for additional heart-healthy protein benefits, topping your creamy and crunchy avocado hash brown with a runny sunny-side-up will definitely fill your heart with unparalleled joy.

How to eat for optimal energy, according to an RD:

December 19, 2022

Delicious Jewish holiday recipes to try this Holiday

STACKER (WSYR-TV) — Jewish cuisine has long been influential in the U.S. and global food culture. Diaspora brought traditional Jewish foods across the world.

Over centuries and continents, Jewish foods became part of the places Jews have migrated, just as diverse and rich regional foodways have shaped the evolution and reinterpretation of Jewish food.

Because Ashkenazi Jews (of the Eastern European diaspora) make up most of the Jewish population in the U.S., many familiar Jewish favorites among American Jews and non-Jews hail from Russia, Poland, Germany, and the rest of Central and Eastern Europe.

Less ubiquitous but just as delicious is Sephardi cuisine, which encompasses foods of the Spanish diaspora in North Africa, the Middle East, and the Mediterranean.

In honor of Hanukkah beginning Sunday, December 18, and for eating experiences that can be enjoyed year-round, Stacker compiled a list of 14 global Jewish holiday recipes.

Recipes and their histories were sourced from Allrecipes.com, news reports, Jewish historical sites, and Jewish recipe developers.

Read on to find classic recipes or to discover a new dish or two.

1. Latkes

The iconic Hanukkah food is beloved by Jews and non-Jews alike (as most forms of fried potatoes are). But latkes were not always made using potatoes.

After the expulsion of Jews from Sicily in the late 1400s, their traditional fried ricotta pancakes spread to northern Italy. It was only in Eastern Europe in the mid-1800s, after a surplus crop of potatoes, that potato latkes became the fritter of choice for Ashkenazi Jews.

Whether grating the potatoes and onions by hand or using a food processor to cut down on prep time, these latkes fit the bill when topped with applesauce, sour cream, or lox.

Click here for the latke recipe

2. Matzo ball soup

A staple at the Passover table and your local diner alike, matzo ball soup is easy to make using matzo ball mix and a few pantry ingredients.

The soup is greatly improved by making a comforting, from-scratch chicken soup or your favorite hearty vegetable stock.

Originally made from the leftover crumbs of matzo, Central and Eastern European Jews made “knoedel.” In the 1930s, Manischewitz began selling matzo ball mix in the U.S., reportedly under the name “Alsatian feathery balls.”

Click here for the matzo ball soup recipe

3. Challah bread

There are few things more enjoyable than a warm, freshly baked challah.

Usually intricately braided with a shiny browned outside, challah is a soft and fluffy egg-based bread, mildly sweet from honey or sugar, that is typically served on Shabbat or with other holiday meals.

Try this challah smeared with butter and drizzled with honey, made into french toast, or used as a sponge for brisket.

Click here for the challah bread recipe

4. Hamantaschen

Hamantaschen are triangular cookies traditionally made on Purim, and are usually filled with preserves, poppyseeds, prunes or dates, or even chocolate spread.

The shape of the cookie is, like many Jewish foods, symbolic in nature. Most people believe that the triangle mimics the shape of the hat worn by Haman, the villain of the Purim story.

They can be made dairy-free, although some prefer swapping out the vegetable oil with butter for a richer dough.

The cookies are formed by cutting out circles of dough, placing a dollop of your preferred filling in the center, and folding over three sides to form the quintessential three-cornered shape.

Click here for the hamantaschen recipe

5. Chraime

Chraime is a Sephardic dish of fish stewed in a spicy tomato sauce made by Jews in North Africa

and the Middle East for Passover, Shabbat, and other holidays.

The name “chraime” comes from the Arabic word for “hot,” though spice levels can be adjusted according to personal taste and availability of chilis.

This recipe blends paprika and cayenne with olive oil and tomatoes, and is stewed for an hour at low heat, making it a relatively easy centerpiece dish without a lot of prep or active cook time.

Click here for the chraime recipe

6. Brisket

A singularly comforting Passover and Rosh Hashanah dish, brisket has been an important staple in festive Jewish meals for generations.

In Eastern Europe, brisket was considered by non-Jews to be a less desirable cut of meat, due to its toughness if not cooked over a long period of time.

However, the kosher cut’s lengthy preparation time was not a deterrent for Jews, who could begin cooking the brisket 24 to 48 hours prior to Shabbat or other holidays.

This version of brisket is braised in red wine, herbs, and beef stock for a deep, full-bodied flavor.

Click here for the brisket recipe

7. Kugel

Noodle kugel, otherwise known as lokshen kugel, is a light, sweet, and dairy-filled egg noodle

casserole often served on Shabbat or other holidays.

Jewish food historian and recipe developer Joan Nathan writes in “The Jewish Holiday Kitchen” that lokshen kugel originated in Eastern Europe, where it was considered the “official Sabbath dessert.”

It was often baked at the same time as the cholent, or Shabbat stew, which would result in a moister kugel.

This noodle kugel recipe combines sugar with four types of dairies to form a basic foundational kugel; however, it can be dressed up with the addition of raisins, spices, pineapple, or any other dried fruit or nuts.

Click here for the kugel recipe

8. Sufganiyot (jelly doughnuts)

Fried foods reign supreme on Hanukkah, paying homage to the miracle of the small amount of oil that lit the ancient Temple in Jerusalem for eight days and nights.

Sufganiyot, or round jelly doughnuts, emerged in 1400s Germany, and then spread to Poland and to the rest of the world, where they were designated an official food of Hanukkah in the 1920s.

Making sufganiyot at home is a bit of a project, in part because of the yeasted dough, which rises overnight in the refrigerator, and partially because of the deep-frying.

For the ambitious or committed doughnut lover, however, fresh sufganiyot filled with preserves or sweet cheese cannot be beat.

Click here for the sufganiyot recipe

9. Charoset

Like most of the foods on the Passover seder table, charoset is highly symbolic.

The chutney-like mixture is usually comprised of fruits, nuts, spices, wine, and honey, but varies regionally.

Ashkenazi Jews in the U.S. typically make an apple and walnut-based charoset, while Sephardi charoset recipes vary greatly, utilizing different combinations of dates, figs, raisins, pine nuts, citrus, and chestnut paste, depending on what is available geographically.

While interpretations of the meaning of charoset vary, the condiment is generally thought to represent the mortar the Jews used to build the pharaohs’ buildings in ancient Egypt.

Click here for the charoset recipe

10. Stuffed cabbage

Stuffed cabbage or vine leaves is a food that is widely dispersed across the Jewish diaspora, morphing and taking on regional and cultural variation over time.

The cabbage rolls are often served on Sukkot, where stuffed foods symbolize the bounty of the autumnal harvest, and on Shavuot, the holiday which celebrates the giving of the Torah—two cabbage rolls next to each other are thought to resemble Torah scrolls.

This Sephardi-style stuffed cabbage recipe includes lamb, cumin, cinnamon, almonds, and currants, and is topped with crumbled feta.

Click here for the stuffed cabbage recipe

11. Borscht

This iconic purple soup gets its vivid color from beets, and can be enjoyed either hot or chilled.

Though borscht is a staple dish across Russia and Poland, it is thought to have originated in Ukraine.

Borscht is not always served as a holiday dish, but often accompanies Shabbat meals, and on Shavuot, borscht is frequently garnished with a dollop of sour cream, since dairy is symbolic of the purity of the Torah.

This easy, Russian-style borscht is vegetarian and very hearty, with beets, potatoes, and red cabbage.

Click here for the borscht recipe

12. Matzah

Sometimes known as the “bread of affliction,” matzah is the crunchy, unleavened foundation of the Passover table.

Matzah serves as a reminder that as the Jews fled slavery in ancient Egypt, pursued by Pharaoh’s army, they did not have time to let their bread rise, and instead ate unleavened bread.

Although the process of making matzo at home seems daunting, this recipe provides a simple guide which comes together in under 30 minutes and only requires flour, water, and olive oil.

Click here for the matzah recipe

13. Keftes de prasa (fried leek patties)

Keftes de prasa, or fried leek patties, are a Sephardic Hanukkah tradition among Jews in Turkey,

Greece, Southern Europe, and the Middle East.

Leeks have historically played a large part in Sephardic dishes, and spread from their native eastern Mediterranean across Eurasia with the Sephardic diaspora.

Much like Ashkenazi latkes, keftes de prasa are Hanukkah favorites because they’re fried in oil.

Some recipes call for potato, while others, like this one, simply require leeks as the base.

Click here for the keftes de prasa recipe

14. Honey Cake

Honey cake is a dense, sweet, and spiced cake, typically baked on Rosh Hashanah, or the Jewish new year.

Honey is an essential component of any Rosh Hashanah celebration, as it represents hope for sweetness in the coming year.

The preparation of honey cake is not complicated, but the ingredients in this recipe, such as cloves, nutmeg, orange juice, coffee and (optional) whiskey, impart a deeply complex palate which offsets the sweetness of the honey.

The cake is best enjoyed with a cup of tea or coffee and poached autumnal fruit like apples or pears.

Click here for the Honey Cake recipe