Friday, November 30, 2012

What's Cooking This Weekend? Weekend of December 1-2, 2012


Classic Chocolate Fudge

Happy weekend, everybody! How was your post-Thanksgiving week of cooking? Did you gear up for holiday baking? Relax with plates full of leftovers? And what are your plans this weekend cooking, baking, candy-making? I'm setting up a brand new kitchen and cooking a big brunch for family and friends. (I think these are definitely on the menu.) What about you? We'd love to hear what's cooking in your kitchen this weekend...

(Image: Dana Velden)


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Make Better Latkes: 3 Indispensable Tips

2010-12-01-Latkes3v2-Ed.jpgAt their core, latkes are a simple recipe of shredded potatoes, a little egg, salt and a few spices. Some folks dress them up by adding different shredded vegetables like sweet potatoes and onion, while others focus on accompaniments for serving such as applesauce and sour cream. So at their core, latkes should be a breeze. Then why are there so many ho-hum ones?

My dad is Jewish, my mom Presbyterian so we grew up celebrating Hanukkah and Passover along with Christmas and Easter. My dad was always in charge of the latkes. He uses my grandmother's recipe and when we're home, he'll coach us through it as if we've never seen him make them before. My sisters and I generally zone out, waiting eagerly for the first latkes to come out of the pan. But lately, I've started to pay more and more attention after having one too many bad latkes and after making a pretty mediocre round of them last year on my own.

So what makes a latke bad? I think they fall into a few camps: soggy or overly pasty and gummy. Neither is ideal and I couldn't really tell you which is worse. But to get past these downfalls every time, I've got a few simple tips that will help shape up your latke mojo.

1. Strain, Squeeze, Strain: To avoid soggy latkes, you need to wring out your potato mixture really, really well. Folks have different theories about how many times you should wring out the mixture and what you should use. I favor cheesecloth if you have it. If you don't, a clean dishtowel will do the trick. Just keep in mind that you can't do this too firmly: it's impossible to hurt the latke mixture. Be tough. Be firm. Squeeze like there's no tomorrow. Then squeeze again.

2. Watch Your Oil Temperature: This is the one tip that I struggle with mainly because I don't do much frying at home. So I usually end up heating my oil too much and burning the outside of my latkes and then the insides aren't even cooked all the way through. My dad always puts a pinch of the latke mixture into the pan before frying up the latkes. If it's at medium heat and it still sizzles, the oil is ready.

3. Finesse Your Timing. Or Don't: In our family, we eat the latkes to order. So some of us will have a few while the others don't yet have one and my dad is standing cooking them off the whole time. While I generally love sitting down to eat together as a family, latke season is the one exception. After resting for a moment on a paper towel to drain, they're really best right out of the skillet. That being said, if you're serving them for a party or would rather set out a large plate for folks to serve themselves, you most certainly can set the oven to 300 F to keep cooked latkes warm while you cook off remaining ones.

Do you make latkes? What are your tips?

Related: A Few Keys to Transcendant Latkes

(Image: Emma Christensen)


Deborah Madison's 5 Inspired Essentials for Home Cooks Expert Essentials

2012_11_30-DM1.jpg Deborah Madison is one of the most gifted and inspired cooks I know. And generous, too. From The Green's Cookbook to Vegetarian Cooking for Everyone to Local Flavors and beyond, Deborah has shared thousands of recipes and her honest, deeply-flavored, vegetable-centric style with millions of readers. Today we're going to keep it focused with just five of her simple yet astute recommendations and a few words about her forthcoming book, Vegetable Literacy.

Deborah's latest book, Vegetable Literacy, is due out in March of 2013 from 10 Speed Press. It's a cookbook, of course, but it's also about gardening and the exploration of an idea Deborah has been playing with for several years: when plants are related botanically, they are also compatible in the kitchen. For example, carrots (umbellifer family) often pair deliciously with dill or cumin or coriander, which are also from the umbellifer family. At over 400 pages and with 300 recipes and images from the Canal House Cooking team, I'm sure that this is going to be one beautiful, useful, and inspirational book!

Speaking with Deborah Madison about food and cooking (or any topic really) is always a delight. Her energy, passion, knowledge, and culinary fluency are so energizing and inspiring that as soon as we finished talking, I went straight into my kitchen (by way of the garden, of course) to see if I could wrestle up a lunch from a handful of fresh oregano, a few small figs and 12 leaves of dino kale. I'm not sure if they're related botanically but I did end up with a delicious lunch which I credit completely to her.

Deborah's 5 Essentials for the Home Cook


1. You need a garden. Be it an acre of land, a window box, or a few pots on the windowsill, growing at least some of your own food is a way to bring something alive into your kitchen. It doesn't have to be much: a pot of herbs or micro greens, a tomato plant or two, potatoes, says Deborah. I'm looking at a pot of parsley that's here in my office, she continues. It's a little scraggly right now so I wouldn't use it for tabouli but I can snip off a few springs for a pot of soup or to add to a salad.

When you grow something, you look at it more carefully and use it differently. You also get a chance to use much more of the plant, the parts that don't always end up at the grocery store, such as broccoli leaves. Of course, for some people growing your own food is impossible, in which case the next best thing is a farmers' market or CSA. Whatever you do, bring something just harvested into your kitchen, something that's still very fresh and alive!

2. Stock up on good vinegars. Deborah loves good vinegar. They're as important to my cooking as a good extra virgin olive oil, she says, and like fresh herbs, they bring an important nuance and feeling to a dish. She recommends stocking an aged red wine vinegar such as one from Round Pond Vineyards in Napa. They're aged in oak, she explains, which gives them a wonderful complexity. She also likes to have an aged sherry vinegar on hand which she prefers to balsamic. Aged sherry vinegar is sweet and syrupy and will add a complex and dynamic note to your cooking. One of Pedro Ximenez aged sherry vinegars is a good choice.

A good apple cider vinegar is also important. It's inexpensive, zesty and fresh, and can be used for everyday cooking. And of course keeping lemons and limes in the pantry is also key. Deborah is not a fan of the balsamic vinegars we often find in the grocery store. They're sugary and thin and almost unreal tasting, she says. She does have a bottle of very old balsamic that she uses for very rare and special occasions.

3. Read cookbooks for inspiration. Deborah rarely cooks from cookbooks but she does like to turn to them for inspiration. They push me away from my habitual choices and introduce me to new flavors and new techniques, she says. I think that repetition in the kitchen is just fine and that it's perfectly OK to not always be adventurous but sometimes we can get a little bored. Reaching for a cookbook can introduce us to a new taste or a new combination that's refreshing and exciting. Her latest favorite? Jerusalem by Yotam Ottolenghi and Sami Tamimi.

4. Purpose. It's important to remember that when you're feeding someone, including yourself, it's an honor. It's about pleasure and nurture and respect. We all come to the table with different kinds of baggage --hungers that can't be satisfied, or fear, or perhaps an illness that makes food problematic, or even good appetite and high expectations - you name it. Cooking for any or all of these qualities is a big job, but a satisfying one.

5. A big bowl full of hot, soapy water. Before you start cooking, fill your sink or a bowl full of hot soapy water. As you use your tools and utensils, just drop them in the suds to either soak or be quickly washed and rinsed. This helps you stay on top of the cleaning up and helps everything to go smoothly. I don't own a food processor or a lot of equipment, Deborah explains, so this is how I can be perfectly happy with just a few spatulas in my kitchen, instead of cluttering it up with 20. It keeps my prep area clean and clear and that helps to keep me focused.

2012_11_30-DM2.jpg

Deborah's new book, Vegetable Literacy, will be available in March 2013 from 10 Speed Press, and can be pre-ordered through Amazon.

Thank you, Deborah!

Previous Expert Essentials:
Preeti Mistry
Jodi Liano & Catherine Pantsios
Totam Ottolenghi & Sami Tamimi
John Beaver

(Image: Ten Speed Press)


Baked Sweet Potato Chips & Spiced Chocolate Cupcakes with Eggnog Icing Delicious Links

2012_11_30-Links.jpgTasty cupcakes, Szechuan pork, and whole wheat ricotta waffles...

Today's Delicious Links

Spiced Chocolate Cupcakes with Eggnog Buttercream - Completely Delicious.

Crunchy Szechuan Pork and Carrots - Vintage Kitchen Notes.

Baked Sweet Potato Chips - Recipris.

Whole Wheat Ricotta Waffles with Blueberry Sauce - Home Skillet.

Do you have a delicious link to share?
Send us a link here!

Previous Delicious Links
2012_11_29-Links.jpg 2012_11_28-Links.jpg 2012_11_27-Links.jpg 2012_11_26-Links.jpg 2009_11_21-Links.jpg 2009_11_20-Links.jpg 2009_11_19-Links.jpg 2012_11_16-Links.jpg 2012_11_15-Links.jpg

Cristel "L" Line with Removable Handles: 8.7-inch Brushed Stainless Steel Fry Pan Product Review

Item: Cristel "L" 8.7-inch Brushed Stainless Steel Fry Pan
Price: $179.99; lids and handles sold separately
Overall Impression: A multi-functional, premium-quality pan that elegantly moves from storage to cooktop (or oven) to table.

Cristel cookware has long been available in France, and the company is finally entering the American market with its "L" line of pots and pans featuring removable handles. The collection includes stewpots, skillets, stockpots, and saut pans, and we recently tested the 8.7-inch pan.

The Review

Characteristics and Specs: Stainless steel pan has a 3-layer base of 18/10 stainless steel, aluminum, and 18/10 stainless steel. Suitable for all heat sources including gas, electric, ceramic, induction, halogen, and oven. Dishwasher safe. Handles come in over a dozen colors. Made in France.
Favorite details: Detachable handles easily take the pan from the kitchen to the table. The high-performance base promotes even heat distribution and retention.
Potential problems: None encountered; handles seem strong and secure.
Splurge-worthy? A great choice if you can afford it, and there's a lifetime warranty.
Good for small kitchens? Yes, the detachable handles are useful for small space storage, dishwashing, and serving. Multiple Cristel pans can be stacked for compact storage and a single set of handles can be used on all of them.

Our first impression of 8.7-inch "L" series pan was quality. The pan has sturdy construction, a good weight, and it simply looks beautiful. Any worries about potentially dangerous handles dissipated as we discovered that they really are easy to move on and off yet quite secure.

These handles are what make the Cristel pan so versatile: Cooking on the stovetop? Clip on the long handle. Sliding the pan into the oven? Unhook the handle with one hand. Taking the pan to the table? Attach the side handles and it becomes a serving dish. Then, for compact storage, remove all the handles and stack the pans in a cupboard or drawer. (Cristel also makes pan lids that are compatible with the handle, but we did not receive one for testing.)

This is an expensive pan, to be sure, but the quality and performance are notable. In fact, we now prefer it to our All Clad pan. It has excellent heat distribution and cleans up well. Cristel touts that water or fat are not needed for cooking in its pans. We generally prefer to cook with fat, but in the interest of testing we gave it a spin without oil or water and it performed very well.

Want to see the removable handles in action? Click here to watch a video we shot a few years ago at the International Home and Housewares Show.

Find it: CRISTEL "L" Brushed Stainless Steel Fry Pan, $169.99-259.99 at Amazon; handles sold separately

Related: Pots and Pans for Tiny Kitchens: Cristel Cookware

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Emily Ho)


Win: Cheese Entertaining Kit Holiday Giveaway

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Name:
Cheese Entertaining Kit
Store:
The Burrell Group, LTD.
Value:
$200

Selection of six fine cheeses, choice condiments--including honey cremes and vinegars, hibiscus flowers, crispbreads--presented on a slate board with journal and cheese knife (not all products shown).

Javascript is required to enter this giveaway.

See more giveaways for more chances to win!

Note:You MUST fill out the form to be eligible to win. Posting in the Comments section is always encouraged, but will NOT qualify you for the giveaway.

US Only:Apologies to our international friends - we wish we could extend these giveaways to you but legal restrictions prevent it. Thanks for understanding!

Please fill out the submission form in this post. You are allowed ONLY ONE ENTRY PER PERSON PER GIVEAWAY ITEM. Duplicate entries and entries generated by script, macro or other automated means will be discarded. Entries for each posted item are open for 3 days from the date of posting (for example, if a design gift is posted at 11:00 am ET on Monday, it will be open for entries until Thursday at 10:59 am ET). Editors Picks are open for 7 days from the date of posting (if an Editors Pick is posted at 11am ET on Wednesday, it will be open for entries until the following Wednesday at 10:59 am ET). Winners will be selected at random. You must be a U.S. resident, age 18 or older to enter. (Giveaway rules and regulations in other countries prevent us from offering prizes to residents outside the U.S.) Employees and partners of Apartment Therapy and their immediate family members are not eligible to enter. Prizes will be sent to the winners at the addresses they provide, and cannot be shipped to P.O. Boxes. For complete rules, pleaseclick here.

More posts in this series

The Kitchn - Holiday Giveaway 2012

Win: Vipp Pedal Bin Holiday Giveaway

Win: Duralex Gift Pack Holiday Giveaway


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Can Shots Be Sophisticated? And Is There a Difference Between a Shot and a Shooter? The 10-Minute Happy Hour

2012_11_30-Shots02.jpgIt's likely over the holidays you'll get together with old friends and perhaps more likely during this time of year you'll be offered a shot or shooter of some sort. Aside from being a college co-ed you typically aren't seeking Liquid Cocaine, a Redheaded Slut or a Prairie Fire as your drink of choice. So can shots be sophisticated? And what's the difference between a shot and shooter anyway?

2012_11_30-Shots03.jpgRecently, I was at a neighbor's home for a little soiree. I say home in the most insanely gorgeous, picture-perfect sense. It was more like being on a movie set, and staying in character, the host had an array of offerings from the bar including ice cold vodka which she was serving in darling little shot glasses. She casually sipped hers throughout the evening, lending me to think about sophisticated shots.

2012_11_30-Shots04.jpgTypically when I think of a shot, I think of something straight and strong with the sole purpose of getting your swerve on in a timely fashion or to toast a rowdy group. A shot defined by Merriam Webster Dictionary is a small measure, or serving (as one ounce) of undiluted liquor or other beverage. So if it's the amount of the liquor that defines it as a shot is it still a shot if you sip it? I tend to think yes, though my husband with numerous years of bartending behind him says NO.

You see, if you sip a shot of rare whiskey or a freezing cold shot of vodka, to me that is still a shot and it is most definitely sophisticated.

2012_11_30-Shots01.jpgNext issue: Is there a difference between a shot and a shooter? Most people I asked (none of whom work in the bar/ booze industry) believe shots and shooters are the same thing. In fact the perception can be regional or even vary depending on the age of the person I was asking. Technically there is a difference. Amy Zavatto, expert dram drinker and author of the Complete Idiot's Guide to Bartending, says a shooter will include a mix of liquors and a mixer; a shot is a straight-up something, or mix of a couple of straight-up-somethings. (*Disclaimer she may have been sipping something when asked this technical question.)

No matter how you pour it, shots and shooters are perfect for putting your shot glass collection to good use. For this week's 10- Minute Happy Hour I'm pouring a chilled shot of Russian Standard Premium and pairing it with a simple cheese plate. And if you're curious I plan on sipping my shot and toasting my neighbor Mimi, who showed me how to make a shot seem sophisticated.

Do you think shots and shooters can be sophisticated or are they all Kamikaze's and Snakebites to you?

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter @maureenpetrosky

Related: Help Me Find the Perfect Jell-O Shot Recipe!

(Images: Maureen Petrosky)


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From Chia Pets to Seeds: An Unlikely Journey into the Kitchen

2012_11_28-ChiaSeeds.jpgChia seeds have been making the health food store rounds for a number of years now, but they only recently broke through into the mainstream. I'd written them off as some sort of diet fad until I tried a chia seed smoothie and thought Hmmm, these aren't half bad. But somehow, I missed the fact that their resemblance to the fad Chia Pet was more than a coincidence.

Did everyone know that Chia Pets are made with the same chia seeds so many are swearing by in their food these days? Honestly I didn't think so. But, as the New York Times points out, they are one in the same. The same properties that make chia seeds gelatinous when exposed to liquid (and result in a sort of bubble tea drink, if one can compare such things), make the seeds adhere to terra cotta animal shapes. Who knew these little seeds are packed with omega-3 fatty acids, protein, dietary fiber, and antioxidants?

So you've likely heard of chia seeds, but do you regularly eat this superfood?

Read more: 30 Years After Chia Pets, Seeds Hit Food Aisles at The New York Times

Related: Ingredient Spotlight: Chia Seeds

(Image: Sandy Huffaker for The New York Times)


Any Suggestions for Paleo-Friendly Sweets? Good Questions

2012_11_30-PaleoDessertGQ.jpgQ: Every Christmas I like to make a baked good for a friend and neighbor. This year he's on a paleo diet and I have no idea how you make a delicious holiday treat that fits within those confines. Can you help me out?

Sent by Lindsay

Editor: Lindsay, those who follow a strict paleo or primal diet avoid dairy, grains and added sugars, so baking desserts can be a challenge, but not an impossible one. Fresh and dried fruits, eggs, cocoa powder and tree nuts can be used to make some tasty treats. I made these raw "brownies" for a paleo party and they were a huge hit:

Healthy Indulgence: The Raw Brownie from My New Roots

Readers, do you have any suggestions for paleo-friendly dessert recipes?

Next question?

Related: Recipe Ideas for a Restricted Diet of Proteins and Vegetables?

(Image: Anjali Prasertong)


Comfort Food: Miso Soup for Breakfast

2010_09_20-miso.jpgAs summer slips away and fall takes hold, my usual fruit and yogurt breakfasts don't quite hit the mark. I want something hot and salty and full of nutrition to jump start my day. I want miso soup.

Of course in many other countries, a hot soup for breakfast is not unusual, but here in the US, it's all about cold, sweet breakfast cereal. By comparison, miso soup sounds strange and exotic but nothing could be further from the truth. Miso soup is good, basic, solid food and it's a stellar way to start the day.

Simple and quick: Heat up water, or chicken broth, or dashi in a pan on the stove. Optional: Drop in a few thinly sliced carrot, parsnip, turnip or celery pieces and simmer a few minutes until almost tender. Optional: add smallish tofu cubes or precooked shredded meats such as chicken. Continue to simmer gently until everything is hot. Remove from the heat and stir in miso to taste. Ladle into a bowl. Optional: a few parsley or cilantro leaves, thinly sliced green onion or spinach leaves. Or crack a good farm egg into the bowl of soup, cover and let sit for a few minutes. The hot broth will poach the egg.

Use yellow miso for a mild flavor or red miso for a stronger, deeper flavor.

Good nutrition: Miso is loaded with good vitamins and minerals, including magnesium and vitamin K. It is also high in essential amino acids.

Nourishing: Miso does contain some tryptophan which can cause drowsiness in some people, although I've never noticed this. Tryptophan is also a mood elevator and is considered good for depression and anxiety as well as digestion. Most importantly, pausing for a few minutes to sip your miso soup before rushing out into the day is a nourishing act. You may think you don't have time for it but you do!

Related: DIY Recipe: Miso Soup

(Image: adactio licensed for use under Creative Commons)


Thursday, November 29, 2012

The Cravers' Colorado Family Kitchen Kitchen Spotlight

Chris and Tiffany Craver's mid-century modern house in Littleton, Colorado (which they lovingly restored to its original plans after the previous owner's disastrous remodeling) is a testament to the couple's talent and skill: Tiffany "has a great eye and a love for all things vintage" while Chris likes "to design and build new features into the existing architecture." The kitchen was was the biggest and most challenging part of the restoration, but also the most rewarding. And check out that extra long kitchen island! What a dream.

The wood veneer backsplash was made from leftover cabinet panels which, admittedly, is not holding up well directly behind the sink. The couple plans to change it out at some point for solid wood or tile.

See the Full Tour: The Craver Compound at Apartment Therapy

(Images: Ashley Poskin/Apartment Therapy)


Win: Duralex Gift Pack Holiday Giveaway

Entry-banner509921a9d9127e2f060009a5._w.540_
Name:
Duralex Gift Pack
Store:
Duralex Gift Pack
Value:
$200

Duralex French glassware is classic and durable. Founded in 1939, Duralex has been manufacturing tempered glassware and tabletop products for over 80 years in La Chapelle-Saint-Mesmin in the very heart of France. The tempered glasses are equally suitable for cold or hot drinks, conveniently stackable, microwave, freezer and dishwasher-safe, impact and chip resistant, and the perfect weight.

Included in Gift Pack:Duralex kids setDuralex 10 piece bowl stacking setDuralex 18 piece Picardie setDuralex 5 piece square bowl with lid set

Javascript is required to enter this giveaway.

See more giveaways for more chances to win!

Note:You MUST fill out the form to be eligible to win. Posting in the Comments section is always encouraged, but will NOT qualify you for the giveaway.

US Only:Apologies to our international friends - we wish we could extend these giveaways to you but legal restrictions prevent it. Thanks for understanding!

Please fill out the submission form in this post. You are allowed ONLY ONE ENTRY PER PERSON PER GIVEAWAY ITEM. Duplicate entries and entries generated by script, macro or other automated means will be discarded. Entries for each posted item are open for 3 days from the date of posting (for example, if a design gift is posted at 11:00 am ET on Monday, it will be open for entries until Thursday at 10:59 am ET). Editors Picks are open for 7 days from the date of posting (if an Editors Pick is posted at 11am ET on Wednesday, it will be open for entries until the following Wednesday at 10:59 am ET). Winners will be selected at random. You must be a U.S. resident, age 18 or older to enter. (Giveaway rules and regulations in other countries prevent us from offering prizes to residents outside the U.S.) Employees and partners of Apartment Therapy and their immediate family members are not eligible to enter. Prizes will be sent to the winners at the addresses they provide, and cannot be shipped to P.O. Boxes. For complete rules, pleaseclick here.

More posts in this series

The Kitchn - Holiday Giveaway 2012

Win: Cheese Entertaining Kit Holiday Giveaway

Win: Lexington Mirrored Butler Tray Holiday Giveaway


Who's Who and What's What: Navigating Champagne Styles at Your Local Wine Store

2012_11_29-Champagne.jpgChampagne a word that evokes emotions of celebration, fun and good times. Champagne a single word, a single wine region, a region rich and diverse with many styles to choose from. How do you decide what brand or style to buy? Need some help navigating the Champagne shelves of your local wine store? Read on to find out more...

I may sound like a broken vinyl record but I need to reiterate that Champagne only comes from the Champagne region of France. So the term French Champagne is really rather redundant of sorts. Unfortunately, a lot of cheap sparkling wine sold in the United States is sold as American Champagne. There is no such thing as American Champagne. Lesson number one. A frightening statistic is that Over 45 percent of the sparkling wines sold in the United States are mislabeled "Champagne," according to the official Champagne Bureau (CIVC).

Champagne comes in a number of different styles, some defined by sweetness or dosage levels, some defined by grape variety and some defined by quality.

There are also different types of Champagne producers, and it can be useful to understand the differences between what is termed a 'Champagne House / Ngociant', a 'Grower/Producer' and a Cooperative.

Who's Who: Choosing Between Different Types of Producers

There are three main types of Champagne producers. These are:

  • The Champagne House - A Champagne House is a Champagne producer who may or may not have its own vineyards, but also buys in a large proportion of its grapes from growers. Most of the well known brands fall into this category such as Mot et Chandon, Veuve Clicquot, Pommery, Laurent Perrier, Perrier Jout, Pol Roger, Bollinger, Charles Heidsieck, Gosset, Krug, Louis Roederer, Billecart Salmon, Taittinger, Mumm, Piper Heidsieck etc. Some of these do not own any vineyards and some such as Louis Roederer, own almost enough vineyards to be self-sufficient and consider themselves growers.
  • The Grower - A Grower/Producer is typically a smaller, more artisanal entity that produces smaller volumes and all from its own vineyards (though legally they can buy in up to 5%). In the past most growers sold their grapes either to the bigger Champagne Houses or to the cooperatives. Today, more are independently making, branding and selling their own Champagnes. Many of these growers have quite a cult following in the United States, particularly among sommeliers. Some of the most well known growers on the US market include Pierre Peters, Egly Ouriet, Pierre Moncuit, Larmandier-Bernier, Vilmart et Cie and Gaston Chiquet.
  • The Co-op - A co-operative is a Champagne producing entity owned by the members, and produce Champagne under its own brand name. The most important co-operative Champagne brands selling in the US are Nicholas Feuillate and Jacquart.

What's What: Choosing Between Sweetness or Dosage Levels

Traditionally Champagne has had a dosage (a mixture of sugar and wine) added just before bottling to balance its natural high acidity, which is accentuated by the bubbles. The most common dosage style is Brut, which means that it can have between 6 -12 grams of residual sugar/liter. In practice it is generally around 9-10g/l. Today you increasingly notice a category (small but growing) of Champagnes labeled Extra Brut, Brut Nature or Zero Dosage. Extra Brut means that up to 6g/l dosage may be added. Brut Nature and Zero Dosage mean the same thing - no added dosage. These very dry Champagnes can be a little austere for some palates and have a small but dedicated following.

Styles labeled Sec (meaning dry) and Extra-Sec (extra-dry) are actually sweeter than Brut style. So be careful, unless you want a sweeter style.

What's What: Choosing Between the Many Different Styles Where Non-Vintage Reigns

Most Champagne is non-vintage (i.e. not vintage dated). This means it is a blend of more than one year. Typically it comprises a dominant base year with between 10-20% wines from older vintages (or 40% as in the case of Champagne Charles Heidsieck). These wines are generally a blend of the three most important Champagne grapes, namely Chardonnay, Pinot Noir and Pinot Meunier. Non-vintage accounts for about 80% of Champagne produce's annual sales. Non-vintage Champagnes retail for between $40 and $60 per bottle.

In contrast Vintage Champagne blends only account for about 2% of production. These are wines made from grapes from a single vintage and only produced in vintages deemed good enough. These wines are aged for much longer on the lees and are more autolytic in character. One Champagne House Salon, only produces vintage Champagne which means that it does not produce Champagne every year.

Other Champagne styles, and typically more expensive than the non-vintage blends, include Ros, which is very popular in the United States. In fact, according to the CIVC, the United States is the number one export market for ros Champagne. Blanc de Blancs and Blanc de Noirs are two styles that are made in very small quantities.

Blanc de Blancs, which translates as 'white from whites' means that the Champagne made solely from Chardonnay.

Blanc de Noirs, which means 'white from blacks', means that the Champagne is made entirely from Pinot Noir or Pinot Meunier, or a blend of both. Blanc de Noirs Champagnes used to be as rare as hens teeth, with Bollinger's incredibly rare Vieilles Vignes being the reference point. Today, as more Grower Champagnes appear on the market we see a wider offering of Blanc de Noirs styles. They tend to be more full-bodied with a rounder mouthfeel than other styles.

Ros, Blanc de Blancs and Blanc de Noirs many be non-vintage or vintage dated and retail for between $50 and $100+ per bottle, depending on the producer.

At the top end of the spectrum we have what is called Prestige Cuve or Tte de Cuve Champagne. Mot's Dom Perignon and Louis Roederer's Crystal are the two most well known and important Prestige Cuve Champagnes, not just in the United States, but worldwide. Prestige Cuve Champagnes are defined by their extreme selection process only the best grapes, from the best vineyards, in the best years are considered good enough.

These wines are made in small quantities, aged at least seven to ten years on the lees, and justifiably very expensive. They are extremely age-worthy, but unfortunately most are consumed far too young. Other less expensive, but excellent, Prestige Cuve Champagnes to consider, if splashing out big time, are Charles Heidsieck's Blanc de Millnaires, Henriot's Cuve des Enchanteleurs, Taittinger's Comtes des Champagne and Gosset's Clbris. Prestige Cuve Champagnes retails for between $150 and $300+ per bottle.

Having navigated the different styles, I will take you on a tour of the plethora of non-vintage brands on the market next week, and pick out some under-rated, under-valued gems such as this recent Wine of the Week, Champagne Charles Heidsieck Brut Reserve NV.

Mary Gorman-McAdams, MW (Master of Wine), is a New York based wine educator, freelance writer and consultant.

Related: Festive Champagne and Sparkling Wines to Ring in 2010

(Image: gualtiero boffi for Shutterstock)


Yogurt Pies: Light and Easy No-Bake Winter Desserts

2012_11_28-orange tart.jpg It's no news to you that we're firmly planted in the season of heavy, decadent eating. And I don't quibble with any of it: I love any chance to splurge on soft cheeses, good wine and special desserts. But when you save those treats for special occasions, what are you left with on an average weekday night when craving a lighter dessert option?

Lately I've been seeing numerous recipes for yogurt pies - a new discovery for me. Initially I thought they'd be similar to a custard pie or perhaps some sort of icebox pie. But most yogurt pies are neither: the filling is largely a thick, Greek yogurt flavored with either fresh fruits, peanut butter or honey while the crust spans the gamut from graham crackers to oreos. In addition to being light and delicious, they're also extremely easy to pull together and most require no oven time (besides the crust, obviously). So for a reprieve in between holiday meals and festivities, I'm experimenting with creamy yogurt pies this week. Have you ever tried one?

Try a Recipe:
Fresh Orange and Yogurt Tart (pictured)- Martha Stewart
Lavender Honey and Yogurt Pie - Epicurious
Peanut Butter Yogurt Pie - Little Bitty Bakes
Greek Yogurt Icebox Pie with Coriander and Blueberries - Honest Cooking
Key Lime Greek Yogurt Pie - Cooking on the Side

Related: No-Bake Recipe: Blueberry Cheesecake Ice Cream Pie

(Image: Martha Stewart)


No-Bake Desserts for Kids eHow.com Most kids like to be the kitchen helping mom, dad or grandma, especially with making desserts. Having little children around a hot stove or oven can be dangerous ... Lite Bite > Dessert No Bake Mini Nutty Carrot Pudding Pies ... No bake nutty carrot pudding pies ... Nutty Carrot Pudding a.k.a Gajar Halwa, this ubiquitous dessert hardly needs any introduction to those who love Indian food! Light Peach Pie Recipes - Free Diet Plans at SparkPeople Top light peach pie recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. All About Food Food, photos and recipes from here, there and ... It can be a challenge cooking for two. When I made a big batch of Baked Garden Vegetable Stack the other day, I had a lot of tender vegetables left over. Dessert Recipes for Summer: Ice Cream, Pies, No-Bake Sweets Food ... Cool, fresh and light goodies, including popsicles, pies, and no-bake treats, that are sure to hit the sweet spot at this summer's potlucks, picnics and barbecues. How to Bake a non-dairy kosher soy milk and sweet potato pie ... See Also. How to Make a sweet potato pie How to Bake a vegan chocolate Whoopie pies How to Make no bake ... Coupons - Betty Crocker Recipes, cooking ideas, baking tips, and more from Betty Crocker.com Kid-Friendly Recipes - KitchenDaily - Recipes and Cooking ... Kid-Friendly Recipes with ratings, reviews and menus Fruit Recipes - KitchenDaily - Recipes and Cooking Inspiration ... Fruit Recipes with ratings, reviews and menus ... Browse all recipes from chicken to zucchini, find menu ideas, and get nutritional information from KitchenDaily. 28 Healthy Easy No Bake Dessert Recipes FaveHealthyRecipes.com With these 28 Healthy No Bake Dessert Recipes, you don't have to be a baker to make an unbelievably delicious dessert. The no bake desserts featured in this easy no ...

Another Food Gift Idea for the Holidays: Homemade Cultured Butter!

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All week long we've been sharing edible gift ideas, from savory granola to herb-infused honey, from homemade condiments to homemade tea blends. Here's one more gift you can offer from your kitchen: homemade cultured butter!

When it comes to butter, people often don't know what they're missing until they've had cultured, or European-style, butter: after that butter goes from being a waxy refrigerator staple to something craveable. Super soft, creamy, slightly tangy, a truly "buttery" butter, cultured butter is distinctly different from the sweet cream butter you find in most American grocery stores. This is why we think it makes a good gift: who wouldn't want to receive a little bit of this "special" butter, especially when it's expensive to buy?

Get a Recipe:
How To Make Cultured Butter America's Test Kitchen
Homemade Cultured Butter Food52

To make it extra special as a gift, you can buy a butter mold ($24.95 from Williams-Sonoma, as Janet from Simply So Good did, seen in the top photo) to give it shape, then wrap it in wax paper or parchment with a piece of baker's twine. Or you could gift it in this marble butter keeper ($24.38 from Amazon). Melissa Clark swears by them.

Have you ever given homemade cultured butter as a gift?

Related: Is European Butter Really Better for Baking?

(Image: Simply So Good)


How Do You Know When Chocolate Cookies Are Finished Baking? Good Questions

2012-11-29-DarkCookiesGQ.jpgQ: How can you tell when chocolate cookies are ready? For light-colored cookies (chocolate chip, sugar, etc.), I know they're ready when they're just slightly golden at the edges, but you don't have that visual clue with chocolate cookies. Any suggestions?

Sent by Julie

Editor: Excellent question, and something I just recently faced myself with a batch of gingerbread cookies. When color isn't a clue, I usually go by feel. I pull the cookies from the oven when the edges of the cookies feel dry and set, but the middles are still soft and slightly puffy.

Readers, do you have other ways to tell when dark-colored cookies are done?

Next question?

Related: Cookie-Baking Tip: A Quick Way to Cool Cookie Sheets

(Image: Emma Christensen)


How To Make and Gift Cranberry Mostarda for the Holidays Cooking Lessons from The Kitchn

We've been featuring great homemade food gifts here on The Kitchn this week, and with holiday leftovers abound one can always appreciate a savory condiment to freshen things up and add new flavors. Today we're going to show you how to make a Cranberry Mostarda, with the help of Chef Mat Clouser of Swift's Attic. Then we're going to wrap things up and gift some to our friends for the holidays.

A cranberry mostarda is an Italian condiment that is exactly what it sounds like pureed cranberries with mustard and 'ahhh.' At Swift's they use it with smoked ham to add tart and sweet flavors that complement the natural saltiness of the pork. The best thing is making it is easier than you might think Mat Clouser shows us how.

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How To Make and Gift a Cranberry Mostarda for the Holidays

Fills about five 8-oz mason jars

Recipe courtesy of Swift's Attic

What You Need

Ingredients
2 1/2 pounds cranberries
1 cup white wine
1 1/2 teaspoons brown mustard seed
1 1/2 teaspoons Szechuan peppercorns
1 1/2 teaspoons coriander seed
2 1/2 tablespoons of ground yellow mustard
1/2 teaspoon salt
1/2 cup whole grain mustard

Equipment
Shallow baking pan
Skillet
Food Processor or blender
Rubber spatula
Fine mesh strainer
Six 8-oz mason jars

Instructions

1. Set out all your ingredients and have some wine: Measuring out all the ingredients beforehand will make the whole process much easier (and you'll feel like a chef). Reserve 1 cup of the white wine in a small jar, and then pour yourself a glass (or two) to enjoy while you cook.

2. Pour the cranberries onto a shallow baking pan: Spread the cranberries out flat in a single layer so they roast evenly.

3. Roast the cranberries: Place them into an oven set to 450F. Let them roast for about 20 minutes or until the skin on the majority of the cranberries is blackened.

4. Toast the seeds: While the cranberries are roasting, toast the brown mustard seeds, Szechuan peppercorns and coriander seeds in a skillet set over medium heat. Make sure the seeds are in a single layer and gently swirl (and even toss if you're adventurous) to toast the seeds evenly.Toast for another few seconds after the seeds become fragrant and enjoy the aroma. Transfer the seeds to a clean dish and set aside.

5. Deglaze the cranberry pan: As soon as you remove the cranberries from the oven while the pan is still hot, add the reserved cup of white wine and deglaze the pan with a spatula. Make sure to scrape up all the roasted bits.

6. Add the cranberries into a food processor or blender: Pour the berries to the blender while they were still steaming to make sure all the juices and bits ran off into the food processor easily.

7. Add the the salt, toasted seeds, and ground yellow mustard. Add the salt, toasted seeds, and ground yellow mustard to the blender with the cranberries.

8. Puree the cranberries: Blend the mixture until smooth but the seeds are still visible.

Chef Tip: Blending the mixture while still hot will pull more flavor from the toasted seeds before we strain them out later.

9. Strain the cranberry puree: Place the strainer over a bowl and pour in the cranberry puree. Scrape with a rubber spatula to force all the blended puree through the strainer. This process essentially removes all the skin from the cranberries.

10. Scrape the backside of the strainer: Don't forget to get all the good stuff that is just sitting on the backside of your strainer.

11. Add the whole grain mustard: Add the 1/2 cup of a good whole grain (and coarse) mustard to the cranberry puree and blend until well combined.

12. Pour into jars and refrigerate: Divide the mostarda between canning jars and let it cool completely before screwing on the caps. Once cooled and capped, keep the mostarda in the refrigerator (and tell any giftees to keep their mostarda refrigerated). Jars of mostarda will keep refrigerated for up to two weeks.

Gift it!

Pour cranberry mixture into a few mason jars and wrap up to present as a gift. Here we added some festive silver ribbon, a demi spoon and knife, a snip of greenery from our home, and a small christmas ornament to make a happy gift. Tell your friends to try the mostarda on leftover ham or turkey sandwiches, or perhaps on the bed of a cracker underneath a salty parmesan. Don't forget to save some for yourself!

Special Thanks to Mat Clouser and Swift's Attic for sharing this great recipe with us.

Visit Swift's: Swift's Attic

(Images: Chris Perez)