1 cup milk
1/3 cup all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
3 teaspoons white sugar
1/2 cup warm water (110 degrees F)
2 eggs
10 egg yolks
3/4 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons lemon zest
5 cups all-purpose flour
3/4 cup raisins
1 egg
2 tablespoons water
Instructions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water.
Pour into cooled milk and beat well.
Let rise in a warm place until bubbly.
Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture.
Mix in flour, 1 cup at a time, beating well after each addition.
When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes.
Gently knead in raisins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and let rise again until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into three equal pieces and form into round loaves.
Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full.
Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes.
Menawhile, preheat oven to 375 degrees.
In a small bowl, beat egg with 2 tablespoons water.
Lightly brush this mixture onto the risen loaves.
Bake in preheated oven 10 minutes.
Reduce oven temperature to 325 degrees and bake for 30 minutes more.
Reduce oven temperature to 275 degrees and bake for another 15 to 20 minutes, until golden brown.
Let loaves stand 5 to 10 minutes before removing from pans.
Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall).
Change position of loaves during cooling period.
www.recipecove.com
Saturday, October 11, 2008
Beef Burgundy Stew
1 ½ pounds lean, boned round steak (about ½ inch thick)
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
www.recipecove.com
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper
Instructions:
Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.
www.recipecove.com
Apple Chicken Casserole
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Instructions:
Place apples in bottom of lightly oiled casserole dish.
Put chicken breasts over apples.
Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece.
Cover casserole and bake 45 minutes at 350 degrees.
Uncover casserole.
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
Garnish with orange slices.
www.recipecove.com
Outta Sight Turkey
12-14 lb. turkey, giblets removed
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.
www.recipecove.com
Sage Roasted Turkey
1 turkey, 12-14 lbs, thawed if frozen
1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
www.recipecove.com
1 ¼ tsp. salt
¾ tsp. cracked pepper
3 Tbl. butter, melted
1 Tbl. dried rubbed sage
1 clove garlic, minced
1 tsp. paprika, preferably smoked
Instructions:
Preheat oven to 350 degrees.
Rub inside of turkey with ¼ tsp salt and ¼ tsp. pepper.
If desired, truss turkey.
Place on rack in roasting pan.
Combine butter, sage and garlic.
Brush turkey with butter mixture; sprinkle with remaining salt and pepper and paprika.
Roast until meat thermometer inserted into thickest part of thigh away from bone registered 180 degrees – approximately 2 ½ hours.
Let stand 15 minutes before carving.
www.recipecove.com
Herbed Turkey in a Bag
1 (10 lb.) turkey
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Instructions:
Rinse turkey and dry.
Combine parsley and next 5 ingredients in blender; process 1 minute.
Sprinkle cavity and outside of turkey with herb mixture.
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
Place turkey into bag according to directions. Insert meat thermometer.
Bake at 325 degrees until thermometer reaches 185 degrees.
Remove from oven and slit bag open.
Remove turkey and let stand 15 minutes before carving.
Serve with dressing.
www.recipecove.com
Easy Halloween Recipes
Planning a Halloween feast? There is nothing more fun to have on hand than easy Halloween recipes. It’s great to watch partygoers partake in halloween treats such as brains, eyeballs, and toes. It not only makes the party fun, but it makes it memorable as well.
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
Here’s one of my favorite Halloween recipes – Yummy Brains.
What you'll need:
2 3 oz. packages Berry Blue flavored gelatin
2 cups boiling water
1 16 oz. package frozen mixed berries
1 cup crushed pineapple, with juice
1 teaspoon black gel food coloring
2 cups heavy whipping cream, whipped to stiff peaks
2 brain molds (try WalMart)
Dissolve the gelatin in the boiling water, stirring until no sugar crystals appear.
Place the berries in a food processor and pulse until the berries are very fine. Stir in the pineapple and mix with the gelatin. Stir in the black food coloring and place in the refrigerator (or the freezer if you're in a hurry) until syrupy and beginning to set. Fold in the whipped cream. Spray the inside of the mold or bowl with non-stick spray and pour the gelatin mixture into the molds. Refrigerate 3-4 hours until set.
To unmold, place the molds in a bowl of hot water; let sit a minute or two, then place a plate on top of the mold and invert. The brains will fall onto the plate and will be ready to serve. MMMM!
You'll need a supporting cast for the brains. So how about trying out some deviled eyeballs? Basically, these are deviled eggs with a green or black olive in the middle. In the event you do not know how to make deviled eggs, here’s what you'll need:
12 eggs, hard-cooked, cooled and peeled
24 green or black olives stuffed with pimientos
Miracle Whip or mayonnaise
Mustard
Red food coloring
Tabasco (optional)
Slice eggs in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill egg white halves with yolk mixture, rounding and smoothing the top of each.
Push a whole pimiento-stuffed green or black olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food coloring to draw tiny wiggly red lines on whites, to simulate capillaries. You now have some eyeballs ready to eat!
Another of my favorite Halloween recipes is Monster Toes. This easy Halloween recipe should cover your table from head to toe.
You’ll first need cocktail wieners. Cut a wedge into the end of each wiener to make a place for the toenail. Cut flour tortillas into 4 inch long by ¾ inch wide strips. Roll each wiener into a tortilla strip. Secure with a toothpick and place on a cookie sheet. Bake in a 350 degree oven for about 7 minutes. After removing from oven, fill the toenail with ketchup and serve. Ewww, but yummy – all at the same time!
Halloween recipes are fun to make and even more fun to eat. There are a lot of creative ways to make easy Halloween recipes – just use your imagination and then enjoy watching your guests eat their scary treats!
About the Author: Get more easy Halloween recipes for your Halloween feast. Simply visit http://halloweenfunfactory.com/books/halloween-crafts.htm, where you can also get access to a FREE Halloween Planning & Decorating Guide.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=302687&ca=Food+and+Drinks
Sunday, October 05, 2008
Cook That Chicken
By David Fishman
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything taste better when cooked on an open flame.
About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=103033&ca=Cooking
One of the main dangers when cooking chicken is the risk of salmonella. The neatest thing about cooking chicken is watching it turn from this pale, fleshy mass into edible-looking pieces of charred poultry meat. Cooking chicken is generally very easy to do and it’s easy to get a lean piece of meat without paying an excessive amount.
Chicken is easy to prepare, boneless frozen chicken breasts may be cooked in many ways. While boneless, skinless chicken breasts offer us dinner in the blink of an eye, cooking chicken breast on the bone allows us a little more flexibility. Put the cooked chicken breasts on a platter and keep warm. Dress up baked chicken breasts with a pistachio coating for a special taste treat. Cook over direct heat with lid down, reducing heat to medium this is usually a good method of cooking chicken. When shopping for chicken try to purchase boneless, skinless chicken breasts or thighs that come pre-trimmed. When rubbing the chicken breasts with lemon juice and sprinkling it with salt and pepper this is a fast way to prepare a meal and it will give the chicken a great taste. Boneless chicken breasts will usually defrost overnight in the refrigerator. Chicken breasts are one of the easiest meats to barbecue. You'll find a delicious selection of chicken breasts and stuffed chicken breasts in the market. Beat chicken breasts flat with a mallet, this make the chicken softer and easier to cook.
Many of the recipes you will find on chicken tell you to use sliced or chopped chicken in salads. Some recipes call for a long cooking time and others use quick-cooking chicken breasts. Stuffing chicken can be done with anything from stuffing the chicken with spinach or medley of vegetables which will add extra flavor to your chicken recipes. Try to find recipes for cooking chicken in a healthy way; what is meant by this is find recipes that don’t call for frying or using a lot of oils. Knowledge on cooking for large groups is always helpful, some cooking methods and techniques are advanced but try to master them and the next time you throw a party it will be that much easier. Using pre cut or shredded chicken will help you save time when preparing a meal.
Prepare the grill by heating it appropriately, if using a gas grill just turn it on, if using a non gas grill use single layer of coals. Barbecuing chicken is very healthy way to cook because the fat juices do not get absorbed by the chicken.. So, which chicken should you choose for great barbecue, and how should you prep it. Fresh chicken legs and chicken pieces can be cooked on the barbecue, but should never be cooked from frozen. This is the kind of barbecue food that people love to eat. To have a successful barbecue, you should have the following, prepared chicken, tongs, and seasoning. It's definitely a great way to prepare chicken. Great barbecue chicken is fast and easy to prepare and it is also healthy for you. So just have fun barbequing.
There are so many people barbequing today because everything taste better when cooked on an open flame.
About the Author: David Marc Fishman is the owner of tipsquad.com. Tipsquad is a new advice website. It gives tips by showing by video.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=103033&ca=Cooking
Health by Chocolate: Why Dark Chocolate May Be Good For You
By Jason Flintstone
It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
About the Author: LIFamilies.com - Family community for Long Island, NY
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=35205&ca=Wellness%2C+Fitness+and+Diet
It's that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.
About the Author: LIFamilies.com - Family community for Long Island, NY
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=35205&ca=Wellness%2C+Fitness+and+Diet
Chocolate Heaven: Discover the Hidden Treasures of Chocolate
By Pat Lock
Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.
With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.
The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.
Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.
Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.
Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!
Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.
Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency
Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.
Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!
A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness
Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.
Alternatively, it can be left to firm and piped
Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.
And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.
The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.
© Pat Lock 2007
About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=191797&ca=Food+and+Drinks
Nowadays there are so many different types of chocolate on the market, that we are literally ‘spoilt for choice’.
With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.
The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.
Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.
Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.
Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!
Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.
Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency
Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.
Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!
A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness
Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.
Alternatively, it can be left to firm and piped
Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.
And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.
The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.
© Pat Lock 2007
About the Author: Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake-Decorating-Tips.com website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=191797&ca=Food+and+Drinks
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