Exotic Flowers in Boston

Bakers love the holiday season because there is a vast assortment of ideas to create delicious edibles including cakes, pies and particularly, sugar cookies!  After all, you can’t have Saint Nick make his annual visit without leaving a few morsels of yummy sweets, right?  

photo credit via sweetsugarbelle.com

Christmas cookies are by far the most fun and certainly the most beautiful out of all traditional seasonal desserts.  Creative chefs can let their imaginations fly when coming up with new shapes and images, making their presentations even more impressive.  

Although snowflakes, pine trees, ornaments and stars are among the most popular themes during this month, garden lovers will be overjoyed to see the new trend of “flower sugar cookies” climbing in demand! From happy daisy faces to poinsettia plant designs, horticultural elements are beginning to turn up in several Boston bakeries and floral shop owners couldn’t be more excited!  Not only are upscale supermarkets and restaurants using the new fad to gift patrons with samples but florists are also jumping on the bandwagon and adding satchels of these cookies to holiday orders.  Pretty smart, huh?

For the experts, this is an easy task but for those who neglect culinary brilliance, baking can seem a bit overwhelming.  Honestly, who hasn’t burned a cookie sheet or two in their day?  Thankfully, there are hundreds of recipes that are simple to follow including this one from the Food Network.  Grab your aprons and rolling pins and lets get baking!

Ingredients:  Cookies

1 cup unsalted butter 1 large egg

1/2 cup light brown sugar 2 teaspoons vanilla extract

2 cups flour 1/4 teaspoon salt

Ingredients: Icing

1/4 cup water 2 cups confectioners' sugar

3 tablespoons egg white powder Candy, sprinkles, dots, chocolate chips, ANYTHING SWEET!

Preheat oven to 350 degrees.  Beat the butter with vanilla extract, egg and brown sugar until blended.  Slowly add the flour and season with salt to make the dough firm.  Freeze the dough for 20 minutes and then begin to carve and shape cookies with cutters or free style.  Place in oven for 20 minutes and watch their edges turn golden brown.   Cool cookies for another 20 minutes before decorating.

Whisk together the water, egg powder and confectioners’ sugar until smooth.  Add desired coloring of food dye to create color and immediately apply to cookies.  Decorate with candies and let them sit for an additional 30 minutes icing to set.  

So this might sound a little strange but there’s a new trend sweeping across New England this Thanksgiving and it’s all about dressing the bird in flowers!  That’s right!  People are actually asking caterers and florists to create small flower displays either around or on top of their turkeys in order to reap a particular benefit!  Sound crazy?  Well, the reason lies in the belief that doing so will bring about some…umm- interesting side effects.  We’re not quite sure where this phenomenon started but we do know that Bostonians are actively placing their orders for the upcoming holiday sending designers into turkey hysteria!  Want to learn more about how and why this fad is circulating?  Read on to learn the secret to this turkey taboo…

photo credit via http://blovelyevents.com/

According to ancient scripture, the turkey was once thought to be of regal stature in certain cultures and was often given a bed of petals to sleep on during customary celebrations.  Depending on the color of the feathers the bird adorned, people would actually attempt to match the shading to the blossoms presented.  If the turkey had more red feathers, he was thought to be a bringer of love and romance while a turkey having blue feathers was believed to induce sorrow or death.  Nowadays, the Thanksgiving turkey is being wrapped in flowers of a chosen color in the hopes to encourage the desired omen.  (For those who would like to try this, select green flowers to entice a windfall of money, purple for courage and yellow for happiness.)

A second theory for why people are covering their birds with flowers is due to the aroma-therapeutic benefits that can be infused into the skin.  While many of these dressings include herbs such as rosemary, parsley and sage, there are blossoms such as dandelions and nasturtium now being thrown into the mix.  Creative chefs are infusing their meat with an incredible seasoning of sweet to spicy tastes just by covering the top of the turkey’s back and legs with freshly cut florets.  Be careful not to use species like roses that will embellish a musty aftertaste and try choosing varieties that have an earthy consistency such as heather, alliums, chicory, geraniums and borage.

I love flowers and I also love healthy and delicious food so when I tried out this recipe and flipped over how great it was?  I had to share.  This is after all, a floral blog so that not only includes beautiful arrangements but anything else that I can find that’s spectacularly flowery!  Trust me- this recipe makes the cut and it’s super easy so anyone can make it.  There are only a few ingredients and the bet part?  It’s low in calories and fat as well as visually pleasing.

The dish is called “Bloomin’ Onions”, which you may of heard of or ordered before in a restaurant.  The difference between this appetizer and the others is that the frying factor is eliminated making it less greasy and healthier for your body.  Pair this with a chicken or fish entrée and you’ll start to see magic appear on your dinner plates.  This also makes an exquisite presentation because of the rich purple coloring alongside buffet items or as a plate dressing for other main courses.  Give it a try and see what you think!  

Instructions:

photo credit: epicurious.com

1. Preheat oven to 400 degrees.

2. Take a red onion (preferably large) and slice into eighths.  Make sure that the slices are still attached to the root so that are still held together.

3. Drizzle olive oil over flower and in between the petals.

4. Insert bay leaves and rosemary sprigs every other petal.

5. Sprinkle with salt and pepper

6. Roast for 40 minutes and eat immediately.   

Father’s Day is Sunday, June 19th and just as the weather seems to be finally warming up, those grills are being awakened from a long winter’s nap in storage!  One of the biggest traditions associated with this holiday is cooking cheese hamburgers, hotdogs and other choice meats right over an open flame.  Did you know that for the last 50 or so years, aprons, oven mitts and chef hats still remain the number #1 present to gift old dad particularly for this very reason?  Well, it’s time to put them to good use!

This Father’s Day, challenge yourself to try new and exciting recipes that will excite a fresh culinary tradition for your family and friends.  Don’t get me wrong, there’s nothing wrong with a patty of ground beef but isn’t it time we showed dear old dad that we really care by grilling outside the familiar box?  Contemporary chefs from around the world are shaking their grilling styles up a bit this Father’s Day offering delicious menu items that are both inventive and creative.  From fish to poultry, to top grade “A” meat, by infusing some of these selections into your Father’s Day barbecue, you’ll make this a special holiday that he’ll never forget!   

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Meat and Chicken:

Ribs are pretty much a staple so spice things up with marinades like bourbon tequila to make every last bite pack a punch!  For burgers, mix oregano, celery salt and paprika for a nice wave of spice.

photo credit: blog.danone.ca

Fish:

There’s no better place to cook fish than on a grill so make sure you salt everything before you begin and add playful juices such as lemon and lime.  Salmon, trout and shrimp are my favorites!

 

So now that we’ve blown our brains out on buying gifts for the season, it’s time we tighten up the budget to refill our empty piggy banks.  I know-its like the worst hangover ever when we check our bank statements and see a depleted amount of resources.  Instead of tearing your hair out, cursing that it’s the last time you spend so much money on the holiday season, take a deep breadth, relax and listen to a few tips that are guaranteed to put a spring back in your savings step.  I get the anxiety- I really do because like many people, the January financial reality always makes me a bit panicky, too.  I like to see a nice cushion in my wallet in case disaster strikes where it really is necessary to spend the wad.  I learned long ago that if you can follow a few simple tricks, you’ll soon see those numbers start to climb back up, if not only to be in time for next year’s holiday shopping sprees.  By even taking on one or two of these principles, you’ll begin to see some positive change just by tweaking small areas of your lifestyle.  Good luck and get saving again in the year 2016!

 

Money Jars

Money jars are the best way to start because most people have at least one penny to empty out of their pockets at the end of the day.  Grab a clear vase, cup or Mason jar, and place it in an area of your home where it’s easy to utilize.  If you really want to have fun with it, choose a holder that isn’t opaque and at the end of the year you’ll be shocked at how much doe you’ve accumulated!

photo credit: Flower Factor

Return Bottles and Cans

This one is a no brainer because not only will it help you regain your losses, it’s a real benefit to our environment!  Get an old trash barrel and toss in those coke and ginger ale empties.  Find a redemption center at a grocery or liquor store and receive your .05 rebate fee!  You might not think it’s much but if you put it aside in a account, the truth will become clear.  I’ve even paid for a significant part of one summer vacation just by using my recycling money.

Eat in More (That Includes Your Coffee Order)

 

Do you know that on average, Americans spend almost 35% of their paychecks on take out?  From fast food burgers to fancy sit down dinners, we are literally burning our bread by buying food made in someone else’s kitchen!  I know that we all get tired and need a night out at times but if you shave off half of those occurrences, you’ll see how much money you’ll still have left at the end of the week.  If you’re a coffee fiend, you might want to brew your own since most pre-paid coffees go cold half full (not to mention the triple cost as opposed to an at home coffee maker).  Oh, and did I mention the fact that your waistline will thank you, too?  By cooking on your own, you know exactly what’s going into your food, discarding many of the empty calories and unhealthy additives typically found in restaurants.  

 

Vegetarianism is growing in popularity for many reasons including weight control, organ health, animal conservation and dental hygiene.  There are many different types of non-meat-eaters including those who eat fish and dairy but omit pork, beef and chicken.  Due to this expanding range of vegetarians, several people are giving this diet a try because they’re able to tailor their food selection with omitting everything they like.  

Lucky for many of us (I myself am a vegetarian), eliminating the meat and poultry from diets has gotten even easier because food companies, supermarkets and farmers are realizing the growing demand to eliminate fat and increase healthier eating habits.  Grocery stores now offer a wide array of non-meat products such as veggie burgers and tofu based meals allowing us to find the foods that are nutritious and appetizing to our taste.

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With that said, is it possible to host a holiday dinner such as Christmas without serving any meat as a main course?  Is the turkey and roast beef what makes this feast so special or can an all-vegetable menu still satisfy an entire house of guests?

I believe that it can if you take special care in selecting particular dishes that will both compliment one another as well as fill everyone’s bellies.  Having platters of only raw celery sticks and carrots as appetizers may encourage a rumbling growl from stomachs and in all honesty, there’s a better way to go about it without having to starve.  Over the years, I’ve collected some fabulous additions to my holiday fare that is both filled with vegetables and satisfyingly delicious!  Here’s what I’ll be cooking in my kitchen this Christmas for both my meat eating and vegetarian guests.

Looks good to me!

Labor Day is a holiday tradition celebrating the great efforts of American workers and their contribution to society both economically and socially.  Traditionally celebrated on the first Monday of September, the day is symbolic to rest, play and enjoy the people around you.  Weather permitting, a last summer visit to the beach, a family barbecue or a pool party is commonly the events you see being used to observe Labor Day usually planned to also say good bye to the warmer days of the year.  For those of you anticipating on hosting a feast to accompany your special soiree, you’re going to want to incorporate the characteristics associated with this holiday within your food selection.  Menus should coordinate well with the feel of the get together so the cuisine should be brightly colored, veggie based and prepared predominantly in the outdoors.  These might seem to be sticky guidelines for the struggling chef but I can assure you there are a few recipes perfectly suitable for your Labor Day fete!  These are the hottest recipes for 2015’s end of the year celebration.

German Potato Salad

You’ll need a bag of small wax potatoes (either red or white your choice) and clean well to remove any dirt on the skin.  Boil the potatoes in a pot of water with salt and a tablespoon of olive oil.  Once cooked, rinse in a colander with cool water and set aside.  In a skillet, heat a tablespoon of olive oil and add one medium sized onion finely chopped and sauté until softened.  Place the cool potatoes and onions in a large mixing bowl and then add finely diced scallions, one tablespoon of vinegar and three sprigs of dill mashed well.  Stir together until all of the ingredients have combined and season with salt and pepper to taste.  Place the dish in the refrigerator until serving time and watch your guest go wild for the beautiful tasty sensation!  

All American Burger Dog

This is a great recipe I found that the kids have a great time preparing and eating!  The combination of a hotdog and hamburger (really, what’s not to love?) becomes a fun grilling treat, which is a perfect main dish accompanied with chips and potato salad.  All you have to do is make a regular hamburger patty with lean meat and form into a tube.  Wrap plastic around the beef and work with reshaping until you are confident the form has been set.  Unwrap the hamburger dogs and grill on medium heat until cooked through.  Add a slice of Swiss or cheddar cheese and continue to cook until the topping has melted.  Place the dogs in a long bun that has been seasoned with a light spread of mayonnaise.  Right before serving, give it a thick swipe of ketchup on top to finish the decadent masterpiece!  

If you’re lucky, you’ve got tomatoes coming out of your ears right about now and you’ve even considered the possibility that you might have too many?  Bite your tongues!  You can never have enough of those beautiful, juicy red vegetables and chances are if you’re like me - you’ve found plenty of ways to use your crop efficiently and effectively.  There’s the marinara sauce, tomato pies, tomatoes on the grill, garden salads, ratatouille, fried green tomatoes, stuffed tomatoes and if you’re a clever chef- you can even make your own Bloody Mary’s.  

If the stove has already been burning making these delicious tomato based concoctions and your pile is still overflowing with your harvest, you might be getting nervous about the possibility of waste.  Pitching vegetables because they aren’t used in a timely fashion is a shame and is often looked upon as a tragedy by hard working gardeners who have nourished the plants since they were mere seeds.  

Well, worry no further!  Canning tomatoes are a popular procedure when farms produce a vast amount of one crop and need a back up plan for preservation.  Many are deterred from this method because they believe it’s more work than its worth but honestly, its pretty simple.  Follow these steps for jarring your tasty tomatoes and enjoy them all year round.

Step 1 Select Your Preferred Tomato Variety.  

Keep in mind that less water such as Roma will keep better than juicier tomatoes with a thinner shell.

Step 2 Sanitize Your Jars for Canning

You need to make sure that your containers are squeaky clean so place them in your dish washer then place them and their lids in a pot of boiling water for approximately 10 minutes.

Step 3 Prepare Your Tomatoes

Place the chosen tomatoes in a pot of boiling water and then immediately drain by putting them in ice-cold water.  You’ll be amazed how fast their skins peel right off.  You also want to discard any bruised or damaged vegetables as well because they wont preserve decently once canned.

Step 4 Fill Er’ Up!

Fill the jars with tomatoes leaving at least 1 ½ to 2 inches of space, which will then be filled with 1 tablespoon of lemon juice and the rest with boiling water.  Make sure all of the air bubbles have left the vessel and seal the lid securely.  If you’re feeling daring, add a sprig of rosemary or basil for seasoning.  

Step 5 One More Round of Boiling

You’ll need to boil the sealed containers in a pot of boiling water for about 40 minutes to make sure the contents will “can” properly.  Let them cool completely and then store in a cool place.  

Step 6 Bon Appétit Enjoy!  

Growing happens to be one of my favorite things in the whole world to do during the summertime.  The sun, the seeds and particularly the dirt all add to the pleasures of farming.  Not only are you producing your own food for your family but you’re also saving a heap load of money.  Other incentives to start a vegetable garden can also include starting healthy eating habits, exercise and most of all knowing that you’ve created a chemical-free harvest.  

So what’s stopping you?  Worried that your green thumb (or lack there of) doesn’t have what it takes to grow edible fruits and veggies?  Not to worry because here is an option that not even the worst gardener can fail at-potatoes!  

Potatoes are one of the greatest beginner plants to try for several reasons and the biggest is the fact that they are fun to dig for!  Simply grab and old potato and wait for the eyes to start sprouting tiny vines.  Place the bottom half in a cup of water to hasten the pace or just wait for the spud to do its thing naturally.  Once it’s aged a pair of healthy legs, place it in the ground and cover with dirt about four inches deep.  Not before long (maybe two weeks depending on soil, quality) a green stem will protrude through the earth.  

Now potatoes take a little time to mature but on the positive side, they take little work.  Occasional watering is needed and if at all possible, select a location with more shade than hot sun.  It takes approximately three months for the veggies to be ready to dig up and the best time to plant the host spud is early June.  Once the plant spikes a little white flower and the stalk begins to die, that’s when its right for the picking!  One plant can grow anywhere from three to ten potatoes so make sure you search the ground well to avoid missing any.  After you’ve gathered your harvest, store in a cool dark area and use when needed.  Growing fresh potatoes will not only last longer than store bought bags but you absolutely won’t believe the difference in taste-they’re delicious!!

Try out these dishes that make great potato based meals:  mashed potatoes, loaded baked potatoes, scalloped potatoes, Shepherd’s pie and German dumplings!

Do you have zucchini coming out of your ears? Is your squash challenging you to come up with new recipes that are fun, healthy and inventive?  Look no further. This year’s harvest of the delicious legume has been wildly successful making it imperative to whip up several different ways to utilize the crop.  Since zucchini is a tough vegetable to freeze (although possible) the smart way to handle an abundance of one vegetable is to get creative with your culinary options.  You’ll be pleased to know that squash can be used in a wide variety of dishes offering delectable taste at a low calorie intake.  Even the fussiest eaters will dive right in to these suggestions that have become my summer go to recipes during zucchini picking season.  Give them a try and watch this veggie become your family’s favorite!

Grilled Zucchini

There’s nothing more delicious than veggies cooked straight on the grill.  With minimal seasoning of salt, pepper, olive and rosemary, you can turn an average side dish into the main attraction.  Mix with other varieties such as carrots, peppers or potatoes and give yourself a break to make cooking easy!

Zucchini and Couscous

I love this side, particularly with salmon because the flavors compliment one another with texture and color.  All you have to do is dice zucchini in small triangles and sauté in a pan with olive oil.  Follow the directions to a Near East couscous package (the parmesan box is so good) and once it’s ready, mix the squash together and let sit for 20 minutes.  If you also have tomatoes growing at the same time, throw those in too for a little added decadence.

Zucchini Focaccia

This might take a little longer than the others but boy, is it worth it!  Roll out two squares of pizza dough and slather a layer of soft garlic cheese over the top.  Place the top square over the other and dust with olive oil.  Seal the edges by gently pinching the sides to capture the flavors.  Layer strips of zucchini and red onion in rows and season with salt, pepper and another serving of olive oil.  Sprinkle Parmesan cheese over the top and bake at 400 degrees for 30 minutes.  Slice like pizza and serve immediately. YUM!