The Joy of Almonds

Remember this candy ad from 1977?  Catchy tune for sure.  Sometimes you feel like a nut (and opt for an Almond Joy) and sometimes you don't (in which case you go for a Mounds).  So which one is your favorite?  Almond Joy was, and still is, ours, and not just because the zany folks in the commercial acting like nuts seem to be having so much fun.

We were perturbed, however, to learn that one lonely little almond (without its customary salt or chocolate coating) racks up a surprising number of calories - 7 to be precise (Source: USDA).  And who eats just one almond?  In for a penny, in for a pound we say.  Rather than ponder the calorific implication of a solitary almond, consider their licentious history.  Almonds have, at various points in time, been credited with powers of arousal, and the odor of almond oil, is said to be particularly appealing to women. Hence its popularity as a fragrance in body creams, shower gels et al...apparently, we gals can't get enough of its sweet, earthy odor!  And if it's true, then there is certainly a calorie- burning potential of another sort which may follow.  The Joy of......but we digress.

If you don't fancy showering in the stuff, then consider sweetening up your loved one with this impressive 15 minute dessert.  In posh circles this recipe is known as a galette (French for a fancy open-topped pie); we prefer to call it:

Apple Marzipan Tart

Ingredients:
1 14oz packet of frozen puff pastry
3 sweet apples  (the Market's produce merchants will provide)
Squeeze of lemon juice
1 7oz packet of ready made Marzipan--sometimes called 'almond paste' (Jonathan Best carries it.)
1-2 Tbsp butter to grease your baking sheet and daub onto the apples before cooking
1 tsp granulated sugar, to sprinkle on the apples prior to baking
1 tsp of granulated sugar to make a sugary wash for edges of pastry

HEAT OVEN TO 375 degrees.

Before starting, read the defrosting instructions on puff pastry packet carefully - the pastry can dry out and become crumbly if you defrost too far in advance!

Peel, seed, and finely slice apples (they will not cook through if chunks are too large).  Drop chopped apples immediately into  a small bowl of cold water and fresh lemon juice to prevent discoloring.  This step also adds a little tartness to counter the sweetness of the marzipan.

Roll out pastry dough sheet--if you're lucky it may well come already rolled!  Aim for about a 10x8inch rectangle.  Cut to size  or attach additional pieces as necessary. (Be sure to pinch the fused pieces together completely or pastry will separate.)   Place the puff pastry on a greased baking sheet.

Roll out marzipan, pressing as thin as possible.  You want to be able to place a rectangle of marzipan that is slightly smaller than the dough on top of the pastry, leaving about an inch around the edge, so that you can twist the crust of the pastry up to a decorative effect.  When you have rolled the marzipan out to desired thinness and size, place it on top of pastry, leaving the edge as described.  Place the finely sliced apples atop the marzipan in a single layer and daub apples with teeny knobs of butter.  Roll the edges up of the pastry to make a border (and stop the lovely fruity juices from escaping).  Sprinkle apples with sugar.

Throw it in preheated oven,  - (puff pastry will turn soggy if the oven is not heated thoroughly).  Cook at 375 for 20 minutes.  Keep an eye on this while cooking.  You want to make sure that the puff pastry rises properly, apples are just turning squidgy and that the marzipan is bubbling beautifully.  When pastry has puffed out nicely, put 1 teaspoon of sugar in small bowl, and pour in a little boiling water to dissolve sugar.  Remove tart from oven and brush this sugary glaze around the edges of the pastry and return to oven for a further 5 minutes.  (This will brown the edges)

Serve hot--either freshly baked right out of the oven or reheated (by putting tart the oven for a few minutes before serving).  Perfect topped with Vanilla ice-cream.

Cranberries- the Heavyweight Hitter

Cranberries are said to be aphrodisiacs--but are they really? Likely, their reputation is based on the heavyweight health benefits of these mightly little fruits rather than their power as an actual love potion. 

Cranberries contain large amounts of Vitamin C, which boosts the immune system and improves the function of various glands necessary for amatory activities.  Additionally, cranberries deliver a robust shot of Vitamin A, which is essential for healthy circulation.  If the blood isn't flowing properly, well..neither is the lovin'.

Finnish folklore also mentions cranberries' amatory properties.  According to Kalevala, the Finnish book of epic , Marjetta (a virgin) conceived her son by swallowing a whole cranberry.   Not the first immaculate conception story to hit the airwaves, but I'm pretty sure it's the only one that attributes the 'miracle' to a fruit.

Native Americans, and later Pilgrim settlers extolled the health benefits of this mighty fruit.   In particular, Native Americans utilized the berries to combat infections of the urinary and reproductive systems.  Whether the consumption of these tart little berries warmed the hearts and parts of the likes of Squanto, Miles Standish, and Priscilla Alden is unclear, but they remain a crucial part of traditional holiday meals, so anything is possible.



And no discussion of love and cranberries would be complete without a mention of the bitterness of each; unrequited love is about as bitter as fresh cranberries--trust me on this one; I tasted one yesterday for research purposes and a serious pucker ensued.  (No immaculate conception ala Marjetta, though; at least I hope not.)  The Cranberries do a great job describing the bitterness of love's sad end with their hit Linger...


To buy the freshest, brightest, shiniest cranberries for your feast, stop by Iovines, OK Lee, Fair Food Farmstand, or any one of the Market's produce merchants.  If you're a baker, then dried cranberries are stocked by The Spice Terminal.   If you're not a baker then look out for cranberry muffins and other treats at the Market's fabulous bakeries.   We are partial to the cranberry scones at Metropolitan, but we've never met a baked good we didn't like, especially as prepared by one of the skilled artisans at Reading Terminal Market.  Deeeee-lish.

Ginger -- In the Mood for Loooove...





Ginger Rodgers and Fred Astaire strut their stuff, accompanied by the late, great entertainer and pianist Liberace.  Ginger is definitely "In the Mood for Love."

You'd never guess to look at it that ginger (the root, not the dancer) has quite a past.  Dating back to ancient times, and spanning continents, this knobbly root has been reputed to increase lustful yearnings, stimulate libido, enhance erotic performance, and generate feelings of love, lust and attraction.   

Way back in 500BC, Confucius touted it.  Roman physician Pliny and Greek Doc Discorides (writing in the first century AD) determined that ginger had a positive effect on the male equipment.  Fast forward to 18th Century France.  Mme. DuBarry, favorite mistress of King Louis XV, was known to serve generous portions of ginger to her lovers.    The legend goes that this practice would drive her men to a state of complete and utter submission.  Her amorous power enabled Madame du Barry to rise into the French royal class--literally sleeping her way to the top, perhaps with the help of a spicy root. 

Men in the South Pacific Islands, Melanesians to be precise, use ginger to gain the attention and affection their objects of desire.    Portuguese slave traders fed ginger to their captives in the hope that they would reproduce and generate more profits.

But what of ginger today?  Well, I can personally attest to its efficacy on the other end of the love spectrum.  When the inevitable result occurs and morning sickness rears its ugly head, ginger is there for you again.  I sipped many a cup of ginger tea as I battled through first trimesters and it proved to be a relatively powerful weapon against nausea.  


Ginger tea for one (who is drinking for two)
1 cup boiling water
2 tsp grated fresh ginger
2 tsp honey
Mix all, let steep for 2 minutes.  Strain if desired.


The multi-talented ginger root is even reputed to ease the pain of arthritis. 
What can't it do?

Guess it can't play piano like the larger than life Liberace





 

Three Dishes, Four Chilis

Speaking of chilies, here is a go-to menu for a fall/winter dinner party that features four different varieties and forms of our favorite heater-uppers--fresh jalapenos, dried anchos, chipotles in adobo, and chili flakes.  And, yes, you can procure virtually everything you need for these delish dishes at Reading Terminal Market.

Even better, you can do pretty much all of it ahead of time, which leaves you free to enjoy your guests and your cocktails before serving this masterpiece of a meal.

Kachumber Salad

3 large cucumbers, peeled, seeded and chopped
1 pt cherry tomatoes, chopped
1 small red onion, chopped
1/2 bunch fresh cilantro rinsed well and chopped
1 small jalapeno pepper, seeded and chopped  (see video below for procedure)
juice of 2 limes
1/2 teaspoon salt (to taste)

Mix all ingredients.  Allow salad to sit for at least one hour before serving.  Can be made 1 day ahead.

To clean your jalapeno::




Chili Braised Short Ribs

Doubly Hot Chocolate

For each serving:
1 Tablespoon unsweetened cocoa powder
2 Tablespoons sugar
2 Tablespoons water
1/4 cup dark chocolate morsels (bittersweet or semi sweet)
1/2 cup milk
sprinkle of red chili flakes

Mix cocoa, sugar and water into paste in small saucepan; heat on medium til bubbly. Add milk, morsels and chili flakes. Continue heating on medium/medium low. Stir til blended and completely melted. Serve immediately, or set aside and reheat as needed.

We promise, your guests will be wowed.  And, with the reputed aphrodisiac quailities of chilis, it could be a long and interesting night for everyone.  Wow, indeed.

Chili --A Food that Bites Back

Word is out: hotels in NYC are infested with bed bugs. Fox News reports that a high-rise in Philly is suffering the same problem...What's this got to do with a food blog?  Well chilis apparently are a natural fumigant, repelling vermin including bedbugs and rats. (see CosmicChile.com). Chilies when burned supposedly give you protection against vampires, werewolves and other things that go bump in the night (chilis are a key ingredient in some exorcisms according to another online source). So how come they also double up as an aphrodisiac?

Now this gets technical. Or physiological, to be more precise. In the words of Discovery Health, the side effects you get from eating chilies (such as profuse sweating, a faster heart beat, increased blood circulation) are identical to those experienced when you are getting aroused.  Capsaicin, which is also a powerful painkiller, is the chemical responsible for creating these particular amatory special effects.

So what do the bed bugs, vampires and werewolves know about chilies that we don't..?

Chill out to the Red Hot Chili Peppers "Under the Bridge" track:



Note to self:  remember to call their fan club to find out what conditioner their lead singer uses.  Luscious locks...

Marla's Fiery Peanut Salsa Marinade

Thanks to Marla Neeson for offering up one of her fave chili recipes.

* 2 dried chipotle chilies

* 1/2 cup water

* 2 large ripe tomatoes (pan roasted until blistered, black and soft, then chopped with skin)

* 10 cloves garlic (pan roasted until brown and soft, peeled, and finely chopped)

* 1 tsp. finely ground canela (Mexican cinnamon)

* 1 medium sized white onion (thickly sliced, pan roasted until brown and soft, and coarsely chopped)

* 2 whole cloves, ground

* 1/4 tsp. salt

* 1/2 cup water

* 1 tsp. finely chopped fresh marjoram

* 1 Tbsp. olive oil

* 1 tsp. fresh lime juice

* 1/3 c. chopped, unsalted, dry roasted peanuts

In a heavy skillet over medium heat, toast chilies until brown and fragrant, about 3 minutes. Cool slightly, slit open,and remove seeds.  In a large bowl, toss chilies with the water and let soak 10 minutes.  In a blender, puree chilies with water.  In a bowl mix together with remaining ingredients except peanuts.  For best results, add peanuts to prepared salsa no more than 1 hour before serving.