Month: December 2010
Have a sweet tooth? The 20th Annual Chocolate Affair is coming to M&T Bank Stadium to help you with that need.
Over 50 Baltimore restaurants, caterers, and chocolatiers will present their best chocolaty delights and samples all to benefit Health Care for the Homeless.
From TasteofCuba.com-If you’re thinking of having a Cuban style Christmas, plan on preparing a great deal of food. Noche Buena is the time that you will want to have a great deal of Cuban cooking to keep everyone satisfied, here we’ll provide you with some details on how to throw a good Cuban Christmas party.
Typical staples of a Cuban Christmas Eve party include the lechon asado (roasted pig), Moros y Cristianos (Black beans and rice), and plenty of Cuban cider to drink. The biggest tradition is to have a pig roast. The day before Christmas Eve, a pig would be selected, slaughtered, cleaned and would begin marinating for the cookout the roast the next day. Roasting your own pig is a big undertaking. Most Cubans living in the U.S. will purchase an 80 pound pig (maybe 100 lbs if you plan on feeding over 70 people with single servings) from their local butcher store. (READ MORE)
Candy Canes are popular Christmas treats. The striped candy originates from a simple white stick of sugar created to satisfy children’s sweet teeth.
The evolution of the modern day hook candy cane is shrouded in mystery. Its creation is usually credited to a choirmaster at Cologne Cathedral in Germany.
Around 1670 the choirmaster bent the straight candy sticks into canes to represent a shepherd’s crook. The canes where then distributed to children during the Living Crèche Ceremony. This practice spread throughout Europe and became a popular tradition. READ MORE
by Catrina Sally
The world traveled Honduran Chef Jay Bonilla knows a thing or two about Sangria. This is one ofhis classic Spanish sangria recipes. Jay says the bottle of wine does not need to be expensive. In this recipe he uses the famous inexpensive wine from Trader Joe’s affectionately called “Two Buck Chuck.” (SEE RECIPE)
If you’ve vacationed in an international destination, you know that learning about its food is one of the best ways to become familiar with a new culture. But lately, Americans have also taken greater interest in global cuisine because of health benefits attributed to certain styles of eating. READ MORE
Atole has a really long history. The name comes from theNahuatl (Aztec) word atolli, and like so many foods in Mexico and throughout the Americas, it’s based on corn. Sometimes it’s made with cornstarch, but the more traditional versions, like this one, use masa, the same cornmeal dough used to make tortillas and tamales.
1/2 cup masa harina (masa flour)
5 cups milk or water, according to taste
1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated
1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon
1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract
In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.
Remove cinnamon stick. Serve hot in mugs.