Food & Beverage

Along with Christmas and Thanksgiving, Easter is a holiday that is always accompanied by a major meal. My family usually has ham as the centerpiece, but have also enjoyed roast beef, turkey and duck. To me, the most enjoyable part of a holiday feast are the side dishes. There are countless numbers of side dishes that can be used for your Easter brunch, lunch or dinner. Here a several easy recipes that I hope you will try this Easter, or anytime for that matter.

Baked Ham
What you need:
5 – 7 lb smoked ham
1/2 c maple syrup
11/4 t dry mustard
21/2 t cider vinegar
Cloves
1/4 t pepper

What you do:
Remove skin and fat from outside of ham. Place ham fat side up in shallow baking pan. Score outside of ham in a crisscross fashion. Insert cloves where scoring lines intersect on ham. In a small bowl, mix syrup, pepper, mustard and vinegar. Cover outside of ham with mixture. Bake in a preheated 350 degree oven 15 minutes per lb.

Mustard Glazed Baked Ham

What you need:
5-8 lb precooked ham
1/2 c brown sugar
2 T spicy brown mustard
8 oz can crushed pineapple

whole cloves

What you do:

Line a roasting pan with aluminum foil. Place ham in pan fat side up. Score the top of the ham diagonally ½ inch deep in a crisscross style to create diamond patterns. In a small bowl, combine mustard and brown sugar and mix. Pour or rub mixture onto the ham. Place cloves where the scores intersect. Bake in a preheated 325 degree oven 18 minutes for every pound. In the last 30 minutes of cooking time, pour pineapple with juice on the top of ham.

Bacon Deviled Eggs

What you need:

6 hard boiled eggs peeled
1/4 c mayonnaise
3 T bacon, cooked crisp and crumbled
1/2 t dry mustard
1/8 t salt
1/8 t pepper

Paprika

What you do:

Cut eggs in half lengthwise. Carefully scoop out egg yolks and mash in a small bowl. Add bacon, mayonnaise, mustard, salt and pepper to egg yolk in bowl and mix with fork until smooth. Using a small spoon, evenly distribute egg mixture to the 12 egg white halves. Lightly sprinkle with paprika. Serve immediately or chill and serve.

Baked Mashed Potatoes

What you need:

3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
4 T butter
8 oz package cream cheese, softened
12 oz or 11/2 c sour cream
salt to taste
black pepper to taste

What you do:

Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended. Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.

Green Beans and Bacon

What you need:

5 slices of bacon, cooked crisp, crumbled and set aside
2 (14.5 oz) cans cut green beans, drained
2 T white vinegar
1 t brown sugar
1 T onion, finely diced
1/8 t salt
2 T butter

What you do:
Heat butter in a skillet. Add vinegar, sugar, onion and salt and saute for 1 minute. Add green beans and stir. Cook on medium-low, stirring occasionally, until heated through. Top with crumbled bacon and serve.
If you really have a testy family then you should follow these recopies and prepare a delicious food for your family.

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Red wine is often drunk at room temperature but there’s been a growing movement to encourage people to try it chilled! On a hot day everyone knows a cold drink is much more refreshing, but what temperature should red wine be served at? Is it more important that it’s been opened and left to breathe? A light fruity wine might benefit from an hour in the fridge, whereas a richer flavour red should be sat in an unheated room for an hour or two so it achieves it’s best serving temperature in the region of 14-18′C. The more body a wine has the warmer it should be served. A rose wine can be chilled for an hour and half to get to the temperature 10-12′C.
A wine will warm up as you pour it into glasses and drink it anyway, so you might notice a difference in taste from when you start a bottle to when you finish it. Make a note – and you could always take the temperature of the wine if you wanted to be accurate so you could ensure the wine was served at this temperature next time.
The kitchen is the place where most people store their wine and it’s probably the worst place in the entire house. It’ll be the room which gets warmest and then coolest – with heat cycling from cooking at least once a day in most homes making it a very temperature unstable room. You’ll want to find a room preferably on the north side of your house – so then it doesn’t heat up in the afternoon sun either, and one without excessive room heating. Cellars are preferred for wine storage because of their stable temperature rather than the coolness.
It’s certainly worth experimenting with red wine serving temperatures and keeping notes on what works for you.

Article Source: http://EzineArticles.com/?expert=Diane_Drinkwater

Squirrel Recipes have made a significant jump to our recipe items. We have treated this as a new food item to be served. It has not been widely popular but has made a mark. It is not very popular as a main course, but there are many people who can enjoy the taste of the squirrel meat with the condition that the meat is prepared and cooked properly. The age of the squirrel, the size of it along with how you prepare it will influence the taste of the meat. With this article we will try to present an easy method regarding how to prepare a squirrel for a delicious dinner.

The key to a tasty meal is to have a freshly killed squirrel so that the meat does not lose its properties. The very first thing to do is to rinse the squirrel in water, ensuring that it is entirely saturated. You must leave the squirrel in the water long enough in order to soak to the skin, this is very important as it will allow you later on to skin the squirrel easier because it will keep the hair together, facilitating a easy skinning process.

After doing so, you must take out the entrails by using a very sharp knife. What you need to do is to cut on the animal’s belly from just under the ribs, through the abdomen and towards the hindquarters. First, remove the bladder – be careful not to spill any urine on the meat as it will ruin it for good. Open the pelvis in order to remove the remaining organs.

You now need to skin the squirrel by slicing under the skin from the hind end and over the belly to the squirrel’s flanks. Next, take the tail and pull it towards the forelegs, removing the hide. After completing this process, you will now need to cut off the head and the feet. Remove any remaining skin from the legs and as fast as you can, remove the innards.

The squirrel meat is usually boiled or fried. If you want to boil it, put the squirrel in a pot of water or stock & cook for approximately 2 hours or until the meat is tender. If you want to fry it, cut the squirrel into pieces and dredge in flour and your favorite seasonings. Fry the meat in oil until it gets a brown color pattern and simmer it for about 30 minutes or so.

You need to remember that the meat of the young squirrels is usually tenderer and the taste of the meat is affected by the area from which the squirrel came from. The squirrel meat is usually cooked more than other traditional meats because it takes longer for a wild meat to become tender. Never use a squirrel that was shot through the abdomen because they are harder to clean and the meat becomes tainted from the entrails.

In order to avoid spoilage, prepare and cook the squirrel meat as fast as possible. For unused meat, clean it and freeze it in order to maintain its flavor. If properly prepared, the squirrel meat is very delicious.

As a conclusion, the process of preparing a squirrel for cooking is not that hard and the taste of the meat is something unique, something that cannot be compared to other meats. Have fun cooking and eating!

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Its summer and we all want to be healthy and fresh despite the heat. When it comes to food we need to think a little different in order to beat the heat. Even if its summer and we should avoid eating heavy foods we want to have delicious food items. Here are a few summer recipes to keep you cool.

Salad is a favorite recipe of many of us. Different types of salads are very good for health and they are refreshing as well. When you think of a cool refreshing recipe give it a try.

Antipasto Salad:

It is one of the very rare healthy salad recipes. You can prepare it with ease and in almost no time. Your family and kids are sure to like it. Few ingredients are needed to prepare this salad. The ingredients include:

* macaroni – 6 ounces
* grated Parmesan cheese – 1/4 cup
* shredded mozzarella cheese – 1/2 cup
* vegetable oil – 1/2 cup
* red wine vinegar – 3 tablespoons
* cherry tomatoes, halved – 10
* broccoli florets – 2 cups
* sliced pepperoni sausage – 4 ounces
* clove garlic – 1
* dried basil – 1 teaspoon
* crushed red pepper flakes – 1/8 teaspoon
* salt – 1 teaspoon

Boil water in a pot add salt to it. Cook the pasta in the boiling water. Now take a large bowl. Put oil, vinegar, basil and garlic. Also add salt and pepper for taste. Stir the mixture. In order to coat well toss the mixture with warm macaroni and Parmesan. When all the ingredients get mixed properly cover the bowl and let the mixture refrigerate for 2 to 3 hours. The next thing to do is to add tomatoes, broccoli and pepperoni, stir well. Your Antipasto Salad is ready. Just sprinkle with mozzarella cheese and serve.

Adrienne’s Cucumber Salad:

Adrienne’s Cucumber Salad is one of the easy summer recipes that we all like. This cool, delicious cucumber recipe can be served any time. It hardly takes time to prepare this salad. You can serve it any time. Your kids can enjoy this dish at leisure or it can be served as a side dish during the main course. You can prepare this recipe with very little ingredients.

* thinly sliced cucumbers – 2/3
* thinly sliced1small white onion – 1
* dried dill, or to taste – 1 tablespoon
* white sugar – 3/4 cup
* white vinegar – 1 cup
* water – 1/2 cup

Peel half of each cucumber and don’t strip of the skin. Take a large bowl. Put the cucumbers and the onion, toss well. Mix vinegar, water and sugar in a saucepan. Remember that you should prepare the mixture over medium-high heat. When the mixture is boiled pour it over the cucumbers and onion, stir well. Now cover the bowl and let the mixture refrigerate until cold. For the best result you should allow the cucumbers to marinate well at least for an hour and your Adrienne’s Cucumber Salad is ready to serve.

Try these easy summer recipes this season to beat the heat and be cool, fresh and healthy.

No need to explain about Lemon pie to those who love dessert. Lemon pie is a tasty dessert by its preparation and scrumptious smell. because the tartness of the lemon cuts down on the sweetness, making for flavors that are perfectly balanced. Following is a discussion of different types of easy lemon pies and some suggestions for making them.

Lemon meringue pie is, of course, the lemon pie favorite, and you can make a very easy version using pre-made pie crust and a pudding and pie filling mix. Prepare the mix according to the package (Rawleigh’s lemon dessert mix is a good choice because it’s smooth and creamy even though it’s nonfat), pour it into the pre-made pie crust, and then the only work you have to do is to whip the meringues.

Lemon chess pie is a lemon pie you may not have tried yet, but it’s delicious. Lemon chess pie is made with a filling of four eggs, 1 ½ cups sugar, ½ cup melted butter, two tablespoons cornmeal, the juice from one lemon and 1 tablespoon lemon peel. Mix all of the ingredients together and pour them into an unbaked pie shell. Bake for 35 minutes at 325 degrees.

Frozen lemon pie is the easiest lemon pie to make. All you need is one can of frozen lemonade concentrate, one tub of thawed Cool Whip, 1 can of sweetened condensed milk, and a graham cracker crust pie shell. Whip the lemonade, Cool Whip and condensed milk in the blender, pour into the pie crust, and freeze it. This lemon pie needs to be thawed for about 15 minutes before serving or it will be too hard to eat. You can also add one can of crushed pineapple to the mixture for a little added sweetness if the tartness is too much for you.

Lemon cherry cheesecake pie is a more involved recipe, but it makes for a delicious dessert. Basically, you do the same thing as for the frozen lemon pie, but add one cup of cottage cheese and one envelope of unflavored gelatin and cut down the lemonade concentrate to half a can. When the pie is frozen, top it with one can of cherry pie filling and you’ll have a delicious pie that tastes just like cheesecake

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Most good soups require a very long time to prepare. There are, however, a number of things one can do to already prepared soups to make them much better, and there are several ways of combining two or more commercial soups which will make the final product a thing of beauty and, if not a joy forever, at least a joy every time you taste it.

Cheese Soup – Serves 6

This is a rich, thick, full-bodied soup, ideal for luncheon on cold days, or for supper following an afternoon’s skating or other cold-weather sport. It is also a fine dish to serve after a late party when the host, hostess, and a few favored guests sit down to rest and to a little snack before closing up the affair finally. If you wish to use it as a cream soup preceding a meal rather than as a meal itself, dilute it just before serving with a little hot milk. This soup is not for calorie counters.

3 pints mil
2 cloves garlic
4 tablespoons butter
4 tablespoons flour
4 egg yolks
1/4 cup whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground
2 cups dry white wine
2 cups sharp cheese, grated

Scald the milk and gash the garlic. Melt the butter in the top of a double boiler, stir in the flour with a wooden spoon and blend into a roux, cooking over a low fire for about five minutes, stirring constantly. Gradually add the scalded milk to the roux, blending it well to avoid lumps. Add the garlic. Have the water boiling in the lower half of the double boiler, place the top half over it, and cook covered for twenty minutes, stirring occasionally.

Beat the egg yolks lightly with the cream or mix in a swirl mixer. Remove the garlic. Add salt, pepper, cumin, the white wine, and the grated cheese. Stir constantly until the cheese has melted. Add the egg yolks and cream, and continue to cook and stir for three or four minutes. Serve in soup cups, each garnished with a small sprig of parsley.

French a little dark as to crust, or crusty hot rolls should be served with the soup.

Clam Mongole – Serves 4

This recipe is a variation of and, I think, an improvement on a very well-known soup: Puree Mongole. Recipes for Puree Mongole vary but little, and are based on combining tomato and green pea soups in equal quantities. The use of condensed cream of tomato and cream of pea makes this a quick and easy dish for the harassed chef, or for one who is not. The combination is usually diluted by the addition of water, or water and consomme.

The result is a rich, filling, and pleasant brew which can be served as part of an elaborate meal, or will make, with the addition of a salad, an acceptable light luncheon. Clam Mongole is even better suited to the latter purpose, and is, at the same time, an unusual and appealing soup course for a dinner. The use of milk in the following recipe will give you a thicker and richer blend. You may, of course, control the consistency of the final product by varying the quantity of milk or water.

1 tin condensed cream of tomato soup
1 tin condensed pea soup
1 tin minced clams
1 cup water or milk
4 dashes scotch bonnet

Place the two soups in a saucepan, drain the clams, and add the juice to the soups. Over a low fire and using a wire whisk, stir the mixture until it is smooth. Gradually add the other liquid, stirring all the while. When the soup has reached the consistency you like, add the clams and bring to a boil, but do not let boil. Add the Scotch Bonnet, stir well, and serve at once, very hot. Carr’s Table Water Biscuits make an ideal accompaniment.

Cocktails are considered to be the heartbeat of every party. You have to arrange a variety of cocktails whenever you throw a party at your house. You can offer these cocktails from market but it will be more good and effective if you make it yourself. Following are some of the simple and tasty recipes of cocktails that can prove the heartbeat of your party.

Bellini Cocktail recipe

To make this cocktail you need 2 oz peach nectar, 1 tsp fresh lemon juice, 1 oz peach schnapps, 3 oz chilled, dry Champagne, 1/2 cup crushed ice. Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add half a cup of crushed ice, stir, and add the champagne. If you want to produce a frozen drink you can use a blender.

Christmas Jones

The Christmas Jones is one of the cocktails on Metro Marche’s Bond Cocktails menu for the release of Casino Royale. This drink begins with a blend of the flavor ingredients and is topped off with 7-Up for a little fizz, then garnished with fresh mint. This recipe makes two highball drinks. To make this drink you need the ingredients and that are 4 fresh strawberries, 1 part vodka, 2 tsp superfine sugar, 5 oz pineapple juice, 7-Up, mint sprigs for garnish. In a blender, whiz the vodka, strawberries, sugar and pineapple juice together. Pour the mix equally into two highball glasses, Top with 7-Up, Garnish with a sprig of mint.

Frozen Banana Margaritas

Ingredients: 2 tablespoons lemon juice, 2 tablespoons lime juice, 3/4 cup banana liqueur, 1/2 cup tequila, 1/4 cup triple sec (orange-flavored liqueur), 6 ice cubes, 2 large bananas. Direction: In the container of a blender, combine the lemon juice, lime juice, banana liqueur, tequila, triple sec, and bananas. Add ice cubes until the mixture reaches the 6 cup line. Cover and blend until smooth. Pour into margarita glasses to serve.

A coffee grinder is an essential piece of coffee processing equipment. Grinding the coffee beans is an important step in coffee making. The perfect grind will enable you to enjoy the best cup of stimulating coffee. The ‘golden rule’ to coffee making is that grinding of coffee beans should be done just before brewing.

When you shop for your favorite coffee beans make sure that you shop for the right kind of coffee grinder too. You can choose from a wide variety of coffee grinders available in the market in all sorts of shapes and sizes. You’ve got to select the right kind to make yourself a perfect cup of invigorating coffee.

In the majority of American homes the coffee grinder has become a standard kitchen appliance! Most coffee grinders made for home use are simple and easy to operate grinding the coffee beans in a jiffy. To grind the coffee beans into extra fine, fine, medium or coarse, any of the above categories, you can use these electronic gadgets that are fast and give you the perfect coffee grind.

The coffee grinder runs on an electric motor. It is fitted with either one of the following two types of grinding tools – blades or burr plates. Coffee grinding machines fitted with burr plates are more expensive than blade grinders. However, for a better grind you must always opt for burr type coffee grinders.

Brazilian Coffee – Brazil produces roughly a third of the worlds’ coffee, but the bulk of it is of the Robusta variety and is not considered to be of high quality. It is mainly used for blending, and the Brazilians have always had the priority of low price over quality.

However there are some excellent Arabica coffees grown around the Sao Paulo region, where the well know Santos or Bourbon Santos bean are produced. Another popular variety is the Rio, a dry-processed bean with a characteristic medicinal-like flavour. Considered a defect by most westerners it is however much loved in the Balkans and Middle-Eastern countries.

Coffee From Colombia – Colombia produces a large amount of excellent and consistent quality – predominately Arabica – beans each year. It is now the biggest producer of Arabica coffees on the planet.

The standard Colombian coffee is wet-processed, and is grown by small farmers or smallholders – mostly in the three main mountain ranges (called cordilleras) – and collected, processed, milled and exported by the Colombian Coffee Federation. It is all well balanced, has excellent consistency and can range from a superb, high-grown, mildly fruity flavour, to a rather ordinary, yet still fruity coffee.

The coffee industry in Colombia is known the world over for its high quality production.

Peruvian Coffees – Despite domestic political problems, Peru still manages to figure among the top ten coffee producers in the world.

The best Peruvian coffees are high grown arabicas, which are flavourful, aromatic, gentle, and mildly acidy, and they are highly valued for their blending properties.

Ecuadorian Coffees – In 2007 Ecuador produced nearly a million bags of both arabica and robusta coffees. These coffees are medium-bodied and fairly acidy, with a straightforward flavour typical of most Central and South American coffee.

Whilst the country has everything to produce top quality coffees, in fact most of the coffee exported is aimed at low price rather than high quality. Much of the coffee is consumed within the country itself.

Venezuelan Coffees – Venezuela used to produce large quantities of coffee comparable to that of Colombia but since the discovery of oil it’s past glories have waned substantially so that today Venezuela only produces around 7% of Colombia’s production. Most of this is drunk by the Venezuelans themselves.

Unsurprisingly the best arabica Venezuelan coffee comes from the far western corner of the country – the part that borders Colombia.

Coffees from this area usually are called Maracaibos, after the port through which they are shipped. The best-known Maracaibo coffees are Caracus, Cúcuta, Mérida, Trujillo, and Táchira. Regardless of market name, the highest grade of Venezuela coffee is Lavado Fino, (fine washed)

Frozen vegetables are commercially packed vegetables that are sold in the frozen section of any store. Usually frozen vegetables found in store include peas, corn, cauliflower, spinach and many others. It includes the mixture of vegetables also. Vegetables may be processed or cut in different way into various forms that are cooking or eating. Frozen vegetable have several advantages over fresh vegetables like they are available throughout the year, they have practically endless life when they are kept in freezer and they have been processed a step for eating. In some cases, they are more economical to purchase than fresh vegetables.

It is believed that frozen vegetables are much better than fresh vegetables as they are free from pathogens. Generally boiling of vegetable loses the important nutrients that include vitamins and other nutrients that prevent cancer. These days, all of us are giving priority to nutrition, so we always look for nutritional content vegetables. Frozen vegetable contains all important nutritions that are good for our health. It is true that frozen vegetable do not possess softness of fresh that fresh vegetable possess, but when fresh vegetables are stored and send for long distance, they loose most of their original nutrients whereas frozen vegetables losses very few.

Frozen vegetables are long lasting and they are convenient to use and ready for use straight from the freezer. You should be assured that frozen vegetables you are purchasing should be fresh, wholesome and safe. Due to busy lifestyle of every one has increased the demand for convenience vegetables. Freezing stops bacterial growth. There are many industries that are providing frozen vegetable that are very cost effective. The packaging of frozen vegetables is moisture free. Industries have quality control team for checking the products carefully and gives it customized packaging.

Siam Canadian is the one of the leading providers of frozen vegetables and carved vegetables at low cost. They provide these services to across the world.