The Chocolate Source
There is no big mystery to chocolate except how luscious it tastes in every form. As with most creations, the quality of the ingredients – cocoa beans, butter, cream, sugar, and the endless selection of nuts, fruits, and products mixed with the chocolate – matter; the higher the quality, the better the flavor. Some chocolatiers go so far as to grow and roast their own beans, while others purchase high quality chocolates and blend them. We all have our preferences: milk, dark, and even white chocolate although some connoisseurs do not consider white chocolate to be “real” chocolate. In any form, most of those that indulge agree that chocolate is simply delicious. Read more 
For The Love Of Caramel
My first introduction to caramel was in the form of those perfect little commercially produced squares wrapped in plastic. It was love at first sight and I realized that almost everything (apples, ice cream, popcorn, chocolate, cookies) tastes better with caramel. Even the Girl Scouts discovered the marvels of caramel when they started selling Samosas and there are a hundred variations of the “turtle” with chocolate, nuts, and caramel blended together. But, the real epiphany was when I tasted homemade caramel: creamy, buttery caramel that melts in your mouth and leaves a lingering sweet taste. Read more
“Forks Over Knives”
A few weeks ago, my friend, Kathy recommend a book called “Forks Over Knives” and also the movie of the same title. Her 13-year old son had decided several years before that he wasn’t going to eat anything that had eyes and became a vegetarian. In her search for information on a vegetarian and vegan lifestyle, she came across this book and movie. Read more
Blueberry Buckle Streusel Cake
Up until a few years ago, blueberries were only available in late summer. To take advantage of the bountiful supply, August menus were filled with blueberry laced recipes: muffins, pancakes, cake, pie, cobbler, and buckle. No one ever got tired of blueberries but just as quickly as the blueberries arrived and just as we were able to fully appreciate how incredible these special berries taste, they would disappear and we would have to wait a year to see them again. Read more
Tomato Sauce – Homemade
Great Food Products for Entertaining
Over the holidays, I rely on outside sources for many products – especially hors d’oeuvres and desserts – because these items can be stored in the freezer, are quick to thaw or bake, easy to serve (especially when time is limited) and delicious.
Cheese and crackers are certainly good but spinach and feta in puff pastry, mini quiche, or Brie en Croute are even better, especially on a cold wintry evening when friends drop by for a drink. In the same light, homemade desserts are always wonderful but not always feasible so when a spectacular dessert is needed last-minute, I turn to my freezer where stacks of products from two companies – Dufour Pastry Kitchens and Galaxy Desserts – line the shelves. Both companies make magnificent frozen hors d’oeuvres and desserts. Read more
Restaurants and Gourmet Markets in La Antigua, Guatemala
Antigua is filled with restaurants and there are always new ones opening up. Below is a short list of my favorite places to eat in this colonial treasure of a town: Read more
Snowball Cookies
Chicken Pasta Soup
Gold’n Krackle
Years ago, I would drive to a hole in the wall place called the Middle East Bakery and Grocery Store on Fifth Street in downtown West Palm Beach to buy Gold’n Krackle – crispy flatbread that looked like whole and broken pieces of pita bread that had been baked to a crunchy cracker texture. Gold’n Krackle is made in seven flavors: Read more
Paddock Post 