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Celebrating America and one of its favorite summer treats

A big celebration is around the corner. It is the 250th anniversary of the signing of the Declaration of Independence, so this year, July 4 is extra special.

Celebrations, festivals, parades, and fireworks are being planned to honor the country’s founding and those who helped shape the United States’ history. Adding to these festivities, in July we will celebrate National Ice Cream Month, paying homage to one of America’s favorite summer treats.

In 1984, President Ronald Regan designated July as the month to celebrate the beloved, frozen treat.

I remember, as a child, those sweltering days, when the Good Humor man rang his bell on the bicycle-powered cart, and I would run outside at 3 p.m. (his usual time of arrival) to buy a chocolate eclair on a stick, or an ice cream sandwich.

Money was already in hand for his arrival. When I heard the Mr. Softee jingle, I ran to get some money from my parents, and then waited in line to get my favorite, chocolate and vanilla swirl. It’s been intriguing to watch the food truck business evolve over the decades.

Across the regions that experience cold winters, the ice cream stands, which were dormant, have begun coming back to life, with the “See you in the spring” signs coming down. One of my usual stops recently opened for the season, and I already enjoyed my first scoop of coconut-pineapple ice cream.

When it comes to flavors, vanilla is the most popular, followed by chocolate, then strawberry. Ice cream flavors are limited only by imagination. Manufacturers, chefs, ice cream shops, and home cooks are always coming up with new combinations full of personality.

It’s as if their creations are saying, “Can you top this?” I checked out ice cream flavor menus, and came across some creative ones: miso with honey-roasted strawberries, Earl Grey lavender, Kit Kat, lemon ginger snap, lemon ricotta blueberry, caramel popcorn, plus everything bagel.

There are some flavors that I will leave to those who really like to experiment: foie gras, honey jalapeno pickle, and coffee garlic herb almond chip (yes, really).

There are those who enjoy making ice cream at home, whether it be a no-churn style or using an ice cream machine. Just the other day, I was organizing the shed and dusted off my ice cream maker. It prompted me to pick a few recipes to prepare from “The Ice Cream Bible” by Marilyn Linton and Tanya Linton (2008, Robert Rose Inc. $24.95).

The introduction includes the history of ice cream, types of ice cream makers and other equipment, various frozen treats, ingredients, hygiene, and food safety, plus storage details. The troubleshooting section is most helpful. The recipes include tips, serving suggestions, and variations.

“The smaller batches produced in home ice cream makers get your creative juices flowing by inviting frequent experimentation,” the authors write.

The categories of treats run the gamut, from chocolatey, fruity, nutty, beverage-inspired, as well as sweet and savory ice creams to gelatos, ices, sorbets, and granitas to kids’ favorites, low-fat ice milks, yogurts, and non-dairy desserts. And, let’s not forget those must-have toppings that are included, too.

“In trying everything from Apple Betty ice cream to Beet Apple Slush, we found — as we’re sure you will — that inventing new flavor combinations is half the fun.”

Here are a few recipes from the book.

Honey, Lemon and Thyme Ice Cream

The headnote says: “Steeping thyme in the cream mixture brings out the subtle taste of this favorite summer herb.”

Ingredients:

2 cups whipping (35%) cream

1 cup milk

3⁄4 cup fresh thyme sprigs

Grated zest of 1 lemon

2 eggs

1⁄4 cup granulated sugar

1⁄2 cup liquid honey

Directions:

In a medium saucepan, bring cream, milk, thyme and lemon zest to a boil. Remove from heat, cover and let steep at room temperature for 1 ½ hours. Remove thyme sprigs. Reheat over medium heat until steaming.

In a bowl, whisk eggs with sugar until thickened and pale yellow. Stir in honey. Gradually whisk in cream mixture.

Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl.

Let cool to room temperature. Cover and refrigerate until completely cold or overnight.

Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. When serving, garnish ice cream with fresh thyme leaves.

Tip: Experiment with different kinds of thyme — each variety brings its own flavor.

Raspberry Buttermilk Ice Cream

The headnote says: “Despite its name, buttermilk is lower in fat than cream or even whole milk. But the incredible creamy taste of this frozen concoction will have you trying buttermilk with other partners, such as strawberries or peaches. Just substitute the same amount of your favorite fresh fruit for the amount of berries called for here. Strain raspberries through a sieve just before freezing if you want to eliminate the seeds.”

Ingredients:

1 cup fresh raspberries, or frozen, drained of syrup

1 cup buttermilk

3⁄4 cup Simple Syrup (see recipe below)

1 large ripe banana, sliced

Directions:

In a food processor or blender, puree raspberries, buttermilk, syrup and banana until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight. Stir fruit mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Simple Syrup

The headnote says: “This recipe is the basis of many of the frozen desserts in this book. It’s easy to make, and you can cover and keep it in the refrigerator for up to three months. We also use it to sweeten iced tea, limeade and lemonade. For a less sweet version, decrease the sugar to 1 cup. Double the recipe to make a larger quantity if you plan to make lots of ice cream or ices in the next couple of months. The reduced sugar version will produce a firmer texture when added to ices and sorbets and then frozen. Recipes made with this version are best served right away, softened slightly before scooping or scraped into a shaved granita-style dessert.”

Ingredients:

2 cups granulated sugar

2 cups water

Directions:

In a medium saucepan over medium-low heat bring sugar and water to a simmer. Cook, stirring, for 1 minute or until sugar is completely dissolved. Simmer, without stirring for 2 minutes more. Transfer to an airtight container and refrigerate until cold.

Chocolate Chip Coffee Gelato

The headnote says: “This gelato pleases both the coffee lover and the chocoholic. If you’re really addicted to coffee, double the coffee granules for a real kick.”

Ingredients:

2 cups milk, divided

2 tablespoons cornstarch

1⁄3 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1 ½ tablespoons instant coffee granules

1 tablespoon vanilla

2 ounces bittersweet chocolate finely chopped, divided

Directions:

In a small bowl, whisk ½ cup milk with cornstarch until smooth. Set aside.

In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules. Whisk the cornstarch mixture to recombine.

Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.

Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.

Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.

Serving suggestion: Sprinkle 2 teaspoons sliced almonds, chopped hazelnuts or chopped pecans over each serving.

Tomato Basil Ice

The headnote says: “This ice is a welcome first course during a heat wave. Serve it on its own or dollop it in chilled corn or cucumber soup. For the best flavor, wait until tomatoes are at their ripest.”

Ingredients:

5 large ripe tomatoes 5 (about 3 pounds)

1⁄2 cup tomato juice

1⁄4 cup chopped fresh basil leaves (see tip below)

1⁄4 cup freshly squeezed lemon juice

2 tablespoons tomato paste

1 tablespoon olive oil

Salt and freshly ground black pepper

Directions:

Peel, core and seed tomatoes. Chop.

In a food processor or blender, puree tomatoes, tomato juice, basil, lemon juice, tomato paste and oil until smooth. Transfer to a bowl. Add salt and pepper to taste. Cover and refrigerate until completely cold or overnight.

Stir tomato mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Tip: When using herbs, make sure they have not been treated with pesticides. Treat herbs to a light wash in soapy water and rinse very well.

Courtesy of “The Ice Cream Bible” by Marilyn Linton and Tanya Linton, 2008, https://robertrosebooks.com/us. Reprinted with permission. Available where books are sold. Cover and text design copyright 2008, Robert Rose Inc.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#The Ice Cream Bible #frozen treats #ice cream #Robert Rose

Air fryer is one hot small kitchen appliance

Do you know which small kitchen appliance is hot (pun intended) …Air fryers.

Walk down the kitchen section at any store, and you’ll see so many different models, sizes and versions with multiple features.

Why the popularity? Perhaps it is their ability to cook food quickly with the results being a crispy texture resembling deep-frying minus all the oil and calories. Perfect for health-conscious eaters.

They can be used to prepare an array of foods, even desserts such as fried Oreo cookies. Cleanup is a cinch as compared to deep fryers. The internet, with its plethora of air-frying cooking groups, contributes to the popularity of the device.

If space for yet another appliance is a concern, the combination air fryer might be what fits the bill. It integrates the utility of an air fryer with features of a toaster oven, broiler and convection oven.

When I went shopping for an air fryer, I originally thought, “Oh, why am I purchasing another gadget that will probably follow what happened with my hardly-used-bread maker. First, I stored it in the garage, thinking I might use it again…that never happened, so eventually I gave it away.”

That’s not the case here. I have been satisfied with the cooking results and have found recipes both online and in cookbooks that are easy to prepare, are healthy and have the texture and taste of many fried foods that I crave.

I purchased a combination air fryer for my parents, who were reluctant to use an air fryer. They have become fans and don’t use their traditional oven at all now.

In this article, found at https://cnb.cx/3UzpOnY, according to Nestle’s Adam Graves, nearly 60% of U.S. households own an air fryer. It also states, “In 2022, U.S. consumers spent nearly $1 billion buying air fryers, up 51% from 2019.” Perhaps this is not as much of a fad as some people might think given these numbers.

Complementing the growing interest in this cooking technique is the publishing of cookbooks dedicated to cooking with the appliance. Newly added to my collection is “I Love My Air Fryer Easy Recipes Book” by Robin Fields (2024, Adams Media, an imprint of Simon & Schuster, $17.99)

With 175 recipes, you’ll get the most out of your air fryer and create delicious dishes with minimal effort. The first chapter is an introduction to air fryer cooking, including how to choose just the right appliance to fit your needs.

The author writes: “Air fryers of at least 6 quarts are perfect for a family of four.”

Her recipes were developed and tested using this size with cooking temperatures between 320 and 400 degrees. You’ll learn what accessories to use to enhance your air frying experience. The recipes take 30 minutes or less using common ingredients.

“Use these recipes as a springboard, and always remember to let your creativity roam free in the kitchen,” she writes. “Season your dishes intuitively and swap out ingredients where it makes sense for your own preferences.”

Now, it is time get air frying with these recipes from the book.

For the recipe for Fried Oreos, go to https://bit.ly/4dUsaa3

Spinach and Feta Phyllo Cups: A creamy savory spinach filling meets a flaky phyllo shell in this simple and portable appetizer. (Photo by James Stefiuk)

Spinach and Feta Phyllo Cups

The headnote says: “A creamy savory spinach filling meets a flaky phyllo shell in this simple and portable appetizer. Cooked until browned and bubbling, each mouthwatering cup tastes as irresistible as it looks.”

Hands-on time: 10 minutes

Cook time: 7 minutes

Serves 5

Ingredients:

2 ounces cream cheese, softened

¼ cup crumbled feta cheese

1 cup loosely packed fresh spinach, finely chopped

1 clove garlic, peeled and finely minced

¼ teaspoon crushed red pepper flakes

¼ teaspoon salt

1 (1.9-ounce) package frozen mini phyllo shells

Directions:

Preheat air fryer to 375 degrees. In a large bowl, mix cream cheese, feta, spinach, garlic, red pepper flakes and salt until well combined.

Place 1 tablespoon of mixture in center of each phyllo cup. Place cups in air fryer basket. Cook 7 minutes, until cups are browned and spinach mixture is bubbling. Serve warm.

Take full advantage of summer’s freshest vegetables in Summer Vegetable Medley to serve alongside your meals. (Photo by James Stefiuk)

Summer Vegetable Medley

The headnote says: “Take full advantage of summer’s freshest vegetables by creating a bright blend to serve alongside your meals. This medley can even be made in bulk and frozen.

Hands-on time: 10 minutes

Cook time: 10 minutes

Serves 4

Ingredients:

1 medium zucchini, cut into ½ -inch-thick slices

1 medium yellow summer squash, cut into ½-inch-thick slices

4 ounces cremini mushrooms (also called baby bellas), halved

1 cup small broccoli florets

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon ground black pepper

1/8 teaspoon crushed red pepper flakes

Directions:

Preheat air fryer to 350 degrees. Place zucchini, squash, mushrooms and broccoli in a large bowl. Drizzle olive oil over vegetables and sprinkle with salt, garlic powder, oregano, black pepper and red pepper flakes, then toss to coat.

Scrape coated vegetables into a 6 inch round baking pan, then place in air fryer basket. Cook 10 minutes, stirring twice during cooking time. When done, vegetables will be tender. Serve warm.

Freezer friendly: If you’re prepping this dish to freeze, reduce the cook time by 5 minutes. This will ensure that your vegetables do not overcook when you reheat them. Par cooking (partially cooking) will help remove some of the excess moisture from the vegetables and reduce ice crystal formation during freezing. To reheat from frozen, preheat the air fryer to 300 degrees and cook in a greased baking dish for 15 minutes, until warmed.

Southern Dry-Rub Wings. Wings are one of the best air fryer dishes for beginners. They open your eyes to how truly crispy chicken can get without using a deep fryer. (Courtesy of James Stefiuk)

Southern Dry-Rub Wings

The headnote says: “Wings are one of the best air fryer dishes for beginners. They open your eyes to how truly crispy chicken can get without using a deep fryer. These wings are seasoned simply, but you’ll be amazed at how deeply golden brown they get while staying juicy inside. Serve with raw sliced vegetables and your favorite dipping sauce.”

Hands-on time: 5 minutes

Cook time: 20 minutes

Serves 4

Ingredients

2 pounds chicken wings, flats and drums separated

1 teaspoon salt

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon onion powder

1⁄8 teaspoon dried thyme

1⁄8 teaspoon cayenne pepper

Directions:

Preheat air fryer to 400 degrees. Place wings in a large bowl and pat with a paper towel to remove excess moisture.

In a small bowl, mix salt, paprika, garlic powder, oregano, onion powder, thyme, and cayenne until well combined. Sprinkle spice mixture on top of wings and toss to coat evenly.

Place wings in air fryer basket and cook 20 minutes, shaking basket three times during cooking. When done, wings will be browned and have an internal temperature of at least 165 degrees. Serve warm.

The sweet and sticky sauce infuses its flavor into Honey Lemon Pepper Shrimp while letting the seafood’s natural taste shine. (Photo by James Stefiuk)

Honey Lemon Pepper Shrimp

The headnote says: “The sweet and sticky sauce infuses its flavor into the shrimp while letting the seafood’s natural taste shine. Lemon pepper shrimp is a favorite of seafood lovers, and this recipe adds a sweet twist that makes it soar. For a spicy flair, try swapping with hot honey, which is infused with dried chili peppers and can be found at most grocery stores.”

Hands-on time: 5 minutes

Cook time: 8 minutes

Serves 4

Ingredients:

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon sriracha

2 cloves garlic, peeled and finely minced

½ teaspoon salt

½ teaspoon freshly cracked black pepper

1 tablespoon lemon zest

1 pound uncooked medium shrimp, shelled and deveined (see note below)

¼ cup chopped green onions

Directions:

Preheat air fryer to 400 degrees. In a large bowl, whisk together honey, soy sauce, sriracha, garlic, salt, pepper and lemon zest until well combined.

Place shrimp in mixture and gently toss to coat. Place shrimp in air fryer basket in an even layer. Cook 8 minutes, turning 2/3 of the way through cooking time. When done, shrimp will be opaque pink and C-shaped, and internal temperature will be at least 145 degrees. Serve warm, garnished with green onions.

Raw shrimp: This recipe calls for raw shrimp that have the shells and main brown veins removed. Don’t use precooked shrimp for this recipe; raw shrimp will absorb flavor as they cook, but precooked shrimp won’t. So make sure to find the uncooked variety, which appear gray, never pink.

Avocado-Topped Sweet Potato Slices. The crisp slicesperfectly complement the nutty qualities of avocado for a satisfying meal. (Photo by James Stefiuk)

Avocado-Topped Sweet Potato Slices

The headnote says: “This recipe is a fuss-free version of the sweet potato toast so many have come to love in the past several years. It features thick sweet potato slices coated with a smoky spice rub. The crisp slices perfectly complement the nutty qualities of avocado for a satisfying meal.”

Hands-on time: 5 minutes

Cook time: 15 minutes

Serves 4

Ingredients:

1 tablespoon olive oil

2 large sweet potatoes, peeled and sliced lengthwise into 1⁄4-inch-thick ovals

1 teaspoon salt, divided

½ teaspoon chili powder

¼ teaspoon paprika

¼ teaspoon garlic powder

2 medium avocados, pitted, peeled, and mashed

¼ teaspoon crushed red pepper flakes

Directions:

Preheat air fryer to 380 degrees. Brush olive oil on both sides of each sweet potato slice. In a small bowl, mix ½ teaspoon salt, chili powder, paprika and garlic powder until well combined. Sprinkle mixture evenly on both sides of each sweet potato slice.

Place slices in air fryer basket and cook 15 minutes, turning halfway through cooking time. When done, sweet potato slices will be browned and tender.

In a small bowl, mix remaining ½ teaspoon salt with mashed avocados and spread evenly on top of each sweet potato slice. Sprinkle with red pepper flakes and serve.

Photos by James Stefiuk

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#air fryer #I love my air fryer #fried oreos

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

#cinco de mayo #mexican food #salsas and tacos

The most wonderful time of the year — for cookies

Dutch Spice Cookies (recipe in column): Prepared with holiday spices — cinnamon, ginger, allspice, cloves and nutmeg.Photo: Ekaterina Smirnova

Check out my food column about holiday cookies

https://sfarticles.tumblr.com/post/636692194487582720/the-most-wonderful-time-of-the-year-for-cookies

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

Recipes and images reprinted with permission from 101 Greatest Cookies on the Planet by Erin Mylroie, Page Street Publishing Co. 2020. Photo credit: Ekaterina Smirnova

#cookies #holiday cookies #101 Greatest Cookies on the Planet

Find your favorite foodie a deliciously perfect gift

Eastern Standard Provision’s Merry & Bright soft pretzel gift box

Check out my food column in the New Haven Register for gifts for your foodie friends and relatives

https://sfarticles.tumblr.com/post/636047051851005952/find-your-favorite-foodie-a-deliciously-perfect

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

#foodie gifts #holiday gifts #food gifts

The Pie Academy makes baking these great desserts a breeze

Check out my latest food column in the New Haven Register

https://sfarticles.tumblr.com/post/635491708905357312/the-pie-academy-makes-baking-these-great-desserts

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

Recipes and images courtesy of

#pie academy #ken haedrich #pies

Keep Thanksgiving special, even amid a pandemic

Check out my food column in the New Haven Register

https://sfarticles.tumblr.com/post/634870207424380928/keep-thanksgiving-special-even-amid-a-pandemic

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

Recipes and photo courtesy of

#thanksgiving turkey

Millwright’s Bordonaro learned love is a key ingredient

Check out my latest food column in the New Haven Register

https://sfarticles.tumblr.com/post/634225691047657472/millwrights-bordonaro-learned-love-is-a-key

To see my food and travel column archives, please visit https://sfarticles.tumblr.com/archive

#Millwright's #chef jaimie bordonaro #chef du jour

New Haven’s Camacho Garage puts focus on contemporary Mexican street food

Check out my food column in the New Haven Register

https://sfarticles.tumblr.com/post/633531091894009856/new-havens-camacho-garage-puts-focus-on

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

Chef Arturo Franco-Camacho presents Queso Flameado, served in a scorching-hot stone vessel — the perfect dish to share while your order is being prepared.

#camacho garage #mexican street food #chef arturo franco camacho

Buckwheat an easy to grow, inexpensive ingredient

A box of Wolff’s medium granulation kasha alongside the 1968 “Wolff’s Buckwheat Cookbook.”

Check out my food column in the New Haven Register

https://sfarticles.tumblr.com/post/632889055417450496/buckwheat-an-easy-to-grow-inexpensive-ingredient

Kasha Varnishkes: A hearty hearty and easy-to-make comfort food.Photo: Birkett Mills

#kaasha #birkett mills #Wolff's kasha #kasha

Cookbooks are much more than just recipes

Remember these recipe pamphlets from years past? The Washburn-Crosby’s Gold Medal cookbook was published in 1910.

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https://sfarticles.tumblr.com/post/632315702264627200/cookbooks-are-much-more-than-just-recipes

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

#national cookbook month #cookbooks #vintage recipe pamphlets

A month is not enough to celebrate pasta

Pastene Spaghetti Carbonara (recipe in column): Spaghetti, America’s favorite pasta shape, is enjoyed with a light cream sauce. Photo: Pastene

Check out my latest column in the New Haven Register

https://sfarticles.tumblr.com/post/631628240869621760/a-month-is-not-enough-to-celebrate-pasta

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

#pasta #pastene #national pasta month

Maple, a fall flavor favorite, does much more than go on pancakes

Carrot Cake with Maple Syrup Frosting (recipe mentioned in column and on my website): The perfect ending for a maple-themed dinner.Photo: Kevin Scott Ramos

Check out my column in the New Haven Register

https://sfarticles.tumblr.com/post/631009864348549120/maple-a-fall-flavor-favorite-does-much-more-than

To see my food and travel column archives, please visit

https://sfarticles.tumblr.com/archive

Recipes and photos courtesy of