The Joy of Cooking: Gingersnaps

Do you read cookbooks like novels? Does your staggering stack of culinary tomes make Imelda Marcos' shoe collection look like child's play? (And, by the way, I'm guilty as charged on both counts.) If so, you're not alone and I have fabulous recommendation for you, its called: Cookbook Lovers Unite. A brand new blog dedicated to celebrating the cookbook whore in all of us.

Cookbook Lovers Unite is a group of bloggers intent on treasuring the joys of the printed cookbook. Anyone can join in the fun and the rules of the group are simple. Twice a month, a theme will be posted on Cookbook Lovers Unite and bloggers are encouraged to make something from, and post about, a recipe from a book in their collection. All recipes must be from a printed cookbook, so no online recipes, word of mouth creations, or - well - you get the drift. Once you've posted, be sure to link your creation to the theme's original post via the linky widget provided. Its just that easy and just that fun. I hope to see you there!

I very much wanted to join the first group theme - Your First Love: Our First Theme - but I've missed the deadline. While I did, in fact, make a recipe from my first cookbook love, I just didn't have time to write about it ... so I'm doing it now. Consider this my way of introducing you to the Cookbook Lovers Unite project.

Cookbook wise, my first love is decidedly classic: The Joy of Cooking (1974 edition). I fell hard and fast for it while deep in the throes of a particularly violent episode of Chicken Pox. I was in my late teens - far, far too old for such an illness - and as such I was really knocked out, just spectacularly sick. Recovery was slow, scratchy, and hopelessly boring.

While doing hard time on the couch, mostly in front of the TV watching the 1984 winter Olympics, I casually picked a well-worn copy of The Joy of Cooking off my mother's cookbook shelf. Instantly charmed by the kitschy, retro illustrations, the book captured my attention far more than I expected; I read it cover to cover. And, more than that, it captured my imagination. I began to envision elegant dinner parties with chic canapes and fizzy punch. Or luscious, long-simmered stews, served bubbling hot from the oven on crisp winter nights. I began dog-earring the pages, creating my imaginary menus and longing to feel well enough to get cooking. Eventually I recovered and, if memory serves, I made my family a meal from Joy shortly thereafter.

I still have and treasure that battered old copy of Joy. Over the years, I've returned to it again and again ... for quiches, pot pies, French bread, and my all time favorite peanut butter cookie recipe. It truly is a classic and I continue to be charmed by its retro tone and whimsical presentation. I mean, c'mon, this edition contains recipes for: moose, beaver, and bear! Its a hoot!

To honor my first love, I decided to bake Gingersnaps. And, for once, I decided to simply make the recipe as directed. This was my first time using this recipe and I wanted to give it a chance before fiddling with it. Though I did add an extra 1/2 tsp. of ginger. Shush, don't tell.

Honestly, these aren't the Gingersnaps of my dreams. They're delightfully crisp, the texture is just prefect, but they're altogether too sweet for my tastes. Next time I will cut back on the sugar and increase the ginger. I intend to play around with it and report back. Stay tuned. Though if you enjoy a sweeter cookie, this baby's for you.

Lastly, as a nod to tradition, I'm presenting the recipe as written in the book. I find the distinct lack of instruction amusing. I hope you will too. Seasoned bakers will know to follow proper creaming / wet /dry ingredient technique here. (Basically, cream your wet ingredients, whisk together and beat in the dry, form the cookies and bake. ) As written this recipe provides only two steps with very little instruction. Given such brevity, its a wonder the book is 787 pages long!

Gingersnaps:

Recipe from the 1974 Edition of The Joy of Cooking

• 3/4 cup butter, softened
• 2 cups granulated sugar
• 2 eggs, beaten
• 1/2 cup molasses
• 2 teaspoons white vinegar
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Pre-heat your oven to 325 degrees F.

2. Mix ingredients until blended. Form dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes.* As the ball melts down during baking, the cookie develops the characteristic crinkled surface.

Yield: about 10 Dozen 2 inch cookies

* Unless your cookie sheets are old and forlorn, there's really no need to grease the cookie sheets. I didn't and it worked out just fine. Do immediately transfer the baked cookies from the sheet to a wire rack to cool. That is a must!

Enjoy!

Project Food Blog Challenge #1: Ready, Set, Blog! ... Diva Style

If you've been out and about on the web these past few weeks, you may have noticed a significant number of posts with this very same title. Indeed, Foodbuzz is hosting a contest to find The Next Food Blog Star. Its called Project Food Blog and, like everyone else and their brother, I've entered it.

For the first challenge, I'm supposed to tell the world what defines me as a food blogger and why I should be the next food blog star. Certainly, I could have gone the expected route and written an expressive essay extolling my virtues both in the kitchen and behind the keyboard ... but that's not really my style. Instead I've taken the challenge to wax poetic literally. Very literally.

I've written you a poem, Diva-style. Its my belief that the judges should get to know both the content and the writer behind the contestant - and in my case they'll need to work at it a bit. The hot links tell the story of who I am, both as a person and a blogger. To read me is to know me - the rest is just icing on the cake.

Diva the Food Blogger: Big Ass, Even Bigger Personality

I've made you laugh,

I've made you cry;

I've confessed to killing my pot pie

I can make you drool

or make you think,

I can mix you up one bad ass drink

I'm creative and fun

and not too serious;

I bake like a pro but I'm not imperious

In short and in summary,

to put it point-blank,

I'll be needing your votes to climb in the rank

I've got what it takes to advance quite far,

I believe I can be The Next Food Blog Star!

In the days and weeks to come, I'll be asking for you to vote for me. Details are yet to emerge but with nearly 2,000 entries, I'm going to need all the help I can get! (And, if need be, I'll ply you with appetizers and drinks.)

Good luck to all and enjoy the weekend. Cheers!

Healthy Chocolate Peanut Butter Shake

How's about a little something healthy today? Something rich and chocolaty and satisfying ... without any guilt!

This month, 5 Star Foodie Culinary Adventures' Make-Over Challenge is all about smoothies and shakes. Yum, I'm in! Natasha has asked us to submit a recipe for a smoothie or shake with a twist. Eligible entries include: malts, floats, shakes, smoothies, frappes, and more. Basically, any kind of chilled, blended drink will qualify and you are limited only by your imagination.

Entries are due by Sunday, June, 6th and the round-up will be posted Monday, June 7th. Oh, and there's a fabulous prize too - a HealthMaster Blender. How exciting! Pop on over to 5 Star's place and read the rules if you'd like to enter.

For my first entry, I've made a protein-rich shake that's sure to sure to satisfy. I've replaced the ice cream with a combination of silken tofu and Greek yogurt, and gilded the lily by flavoring it with my favorite combination ... chocolate and peanut butter. What could be better?!

Healthy Chocolate Peanut Butter Shake:

• 2/3 cup plain, unsweetened, soy milk
• 2 oz. lite silken tofu
• 3 oz. plain, non-fat Greek yogurt
• 2 teaspoons natural peanut butter*
• 2 or 3 teaspoons agave nectar, or to taste
• 1/2 teaspoon pure vanilla extract
• 3 teaspoons unsweetened cocoa powder
• 1 or 2 ice cubes, cracked
• dash of ground cinnamon, optional

Combine all ingredients in blender and mix/blend on high until thick and creamy. Pour into a glass and serve.

* In this case, I used some agave sweetened peanut butter made by Earth Balance. If you're unable to find agave peanut butter, opt for the natural, unsweetened stuff, so as to keep the sugar in check.

This is a luscious, creamy shake that's just perfect for breakfast, a mid-afternoon snack, or dessert. It has all of the flavor of a traditional ice cream shake, minus the guilt, plus a healthy protein punch that will keep you full and happy. I'd say that's a winning equation ... and it looks like Diva Cat Lucy thinks so too!

Stay tuned for a possible second shake later in the week - I just might be offering an adult version for Thirsty Thursdays.

And speaking of adult beverages ... the Manhattan Cocktail Classic Gala was amazing! I had a blast ... though sadly there are no pictures to prove it. The space, while dramatically lit, was rather dark and my camera just doesn't cut it in low light. Suffice it to say, a good time was had by all and I'm already looking forward to next year's event! Hit up this link if you'd like some visuals. (I'm not in any of the photos, but you'll get a sense of the night.)

So, what's your favorite kind of shake? Hungry Diva wants to know.

Bon appetite!

Eating Your Words 2010

When Jennifer, of Savor the Thyme, and Tangled Noodle announced this year's Eating Your Words Challenge, there was no question of which word I'd want to spell. You know I'm a shameless self-promoter. The only dilemma - the medium.

I briefly considered tangling some noodles of my own to write my name ... but that seemed like a lot of work. I did biscotti last year, and flirted with the idea of making some salted caramels at one point ... but that could prove dangerous. I'd likely devour them all before I even began to spell.

Given the impending holiday, I thought I'd let the Easter Bunny do my work for me. And, no, I won't be eating this word. This festive creation is composed of, wait for it, a mix of Cotton Candy and Watermelon flavored jelly beans. I can't think of a more revolting combination!

Diva family, beware ... I'll be pawning these off on you come Sunday. You've been warned.

If you'd like to play along and Eat Your Words, here are the rules:

1. Write, spell or draw using food and create a blog post about it by Wednesday, March 31st. Previous blog posts where you have written with food will be accepted as well.

2. Blog about your creation, including photos, and add a link back to Savor the Thyme and Tangled Noodle. If you like, feel free to grab this badge and place it in your post!

3. Send an email entitled "Eating Your Words 2010" with the following information to: eatingyourwords10@cox.net

• your name
• the name of your blog
• the name of your dish or drink
• the link to your blog entry and a photograph of the dish or drink
• entries much be received by midnight on Wednesday, March 31st

You can still participate even if you don't have a blog. Simply email the above information, minus the blog stuff, and your post will be included in the round-up.

4. Appropriate humor is always welcome, but please keep it clean!

A round of up all the entries will be posted on both Tangled Noodle and Savor the Thyme. Oh, and there's a fabulous prize this year, to be awarded by a famous judge! Click here to learn all about it.

I hope you'll join us!

Cranberry Blood Orange Compound Butter

Each Month, 5 Star Foodie Culinary Adventures hosts the popular 5 Star Foodie Culinary Adventures' Make-over Challenge series and its great fun! This month, Natasha challenged us to create a compound butter using, if possible, I Can't Believe Its Not Butter spread in lieu of real butter.

The challenge is open to broad interpretation. While the prize has been sponsored by I Can't Believe Its Not Butter, entries containing real butter, or another butter substitute are welcome. Heaven knows the possibilities, in terms of flavor, are limitless. There are savory butters, spicy butter, sweet butters, fruity butters - the list goes on an on.

I've chosen to create a fruity butter for this month's challenge and my creation was born of necessity. I've had a bag of whole cranberries languishing in my freezer since Thanksgiving and its long past time I did something about it. Every time I open the freezer door, they jump out at me and end up on the floor. I also had a blood orange leftover from last week's Rum Punch that was beginning to get antsy.

Errant frozen cranberries, meet lonesome blood orange. I think you'll be happy together, indeed!

Cranberry Blood Orange Compound Butter:

• one 7.5 ounce container of I Can't Believe Its Not Butter Spread
• 1/2 cup of cranberry blood orange relish (recipe to follow)

1. In a small bowl, combine the entire container of I Can't Believe Its Not Butter spread with 1/2 cup of cranberry blood orange relish. Stir well with a fork, or small spatula, to combine thoroughly. Cover and chill in the fridge until firm. Serve as desired with warm scones, biscuits, atop muffins, breads, waffles or pancakes, etc.

For those who would prefer to use real butter: start with one stick of softened unsalted butter and add 1/4 cup of the cranberry relish. Blend well with a fork, and chill until firm.

Leftover compound butter can be stored, tightly covered, in the freezer until needed.

Cranberry Blood Orange Relish:

• one 12 ounce bag of fresh, whole cranberries (rinsed, dried and picked over)
• scant 1/2 cup of sugar
• 1 whole blood orange, peel and pith removed, segmented*
• 2 teaspoons fresh orange zest (I used a navel orange)
• 1/4 teaspoon pure orange extract
• pinch of ground cinnamon

1. Combine all ingredients in the bowl of your food processor and pulse until finely chopped or ground. The mixture will resemble a somewhat chunky applesauce. Place into a covered container, cover and chill in the fridge for at least 1 to 2 hours to allow the flavors to marry.

If using frozen whole cranberries, be sure to defrost them before proceeding.

*If there's anyone out there who does not know how to supreme an orange, let me know and I'll offer further instruction. Be sure to supreme your orange over a bowl to catch resulting juices then add the juice to the cranberry mixture before pulsing.

Yes, you're going to have some leftover relish ... but is that such a bad thing? This stuff is so good, you could simply eat it with a spoon. Trust me, I know. You could also freeze it and save for later use. You could turn it into some kind of granita, if so inclined. You could use it to top ice cream, or even some lovely grilled chicken. Honestly, the possibilities are endless here too. Use your imagination.

As for the compound butter, its excellent! I love the bright flavor of the orange mixed with the tart cranberries. That combo, paired with the the subtle hint of saltiness from the butter spread, rings all of my bells. Its yummy stuff and sure to find plenty of uses, Chez Diva. And, bonus, its trans fat and cholesterol free!

If you'd like to play along, please pay a visit to 5 Star Foodie Culinary Adventures and read up on the rules. Entries into the Compound Butter Make-over Challenge are due by Sunday, April 4th. Natasha will post a round up of all the entries and announce the winner on Monday, April 5th. I hope you'll join us!

Bon appetite!

Thirsty Thursdays: Spice & Ice Edition

Put on your extra sparkly tiaras, dear readers, because we've been invited to a cocktail party today ... and its a spicy one! In fact, its a virtual cocktail party in support of Kara Newman's delicious new book: "Spice & Ice."

I'll be honest, I jumped at the chance to get in on this. Apart from the fact that I love an unusual cocktail, the opportunity to work with Kara Newman (who's writing has appeared in The New York Times, Gourmet, and Wine Enthusiast to name but a few) is an absolute thrill for me. So thrilling, in fact, that I ran right out and picked up a copy of the book as soon as I heard about the event. Its lovely!

Spice & Ice is a chic little cocktail cookbook that deftly pairs all manner of spirits with a stunning assortment of spiced and spicy ingredients. With drinks named "Coco-Grenade" and "Sangria Scorcher" and ingredients such as harissa, wasabi and thai chiles, Newman's recipes are inviting to say the least. Today, I'm going to share with you her "Fall Spice Cocktail".

In Kara's words, "this drink falls more on the 'spiced' than 'spicy' side, of the spectrum. This sweet cordial pairs well with autumn pies and other desserts or makes a great sipper to enjoy fireside." We may be past Fall, but the winds are still wicked and the roaring fires still necessary, so I'd say its perfect for winter too!

Be aware that this drink calls for a little prep-work: you'll need to prepare the chipotle-orange syrup in advance. Trust me, its easy. It takes all of 15 to 20 minutes and you will be rewarded greatly for your efforts. If you're old enough to drink, you're old enough to delay gratification, right? Right. Let's get to it!

Fall Spice Cordial:

recipe reprinted from Spice & Ice with permission of the author

• 1 ounce bourbon (I used Maker's Mark)
• 3/4 ounce chipotle-orange syrup, recipe to follow
• 1 ounce vanilla vodka or Navan vanilla cognac
• 2 dashes orange bitters (I used Fee Brother's because that's what I had on-hand)
• orange peel for garnish

Mix together all the ingredients, except for the orange peel. Shake together with ice and strain into a martini glass. Garnish with the orange zest. Serve and enjoy, repeat as necessary!

Chipotle-Orange Syrup:

• 2 cups water
• 1 chipotle pepper
• 2 strips dried orange peel, or fresh peel if dried is not available
• 3/4 cup sugar

Bring the water to a boil in a small saucepan. Reduce to a simmer and add the chipotle pepper and orange peel. Cover and let simmer for 15 to 20 minutes. Strain with a fine-mesh sieve and add the sugar. Return to a boil and stir until the sugar dissolves. Remove from the heat and let cool. Pour the syrup into a container and keep in the refrigerator.

Diva's notes: I used fresh orange peel, because my market didn't seem to have any dried. I don't think the drink suffered for it a bit. I also chose to use Navan, the vanilla cognac, because I simply do not enjoy commercial vanilla vodkas. If you're ok with them, or have made your own vanilla vodka, go for it. The Navan is pricey, no doubt about it, so opt for the vanilla vodka if you prefer. In future iterations, I'd probably substitute 1/2 cup of agave nectar for the sugar, but that is a personal choice as well.

So, how does it taste? Intriguing and delightful! The acidity of the orange tempers the sweet caramel notes of the bourbon; and the hint of chipotle provides a rather addictive bit of warmth on the finish. Simply put, it makes you want to take another sip - and that's the sure sign of a well-crafted cocktail. I loved it and you will too!

I'm not sure who else is on the guest list for this lovely little fete, but I know for certain that my friend Charmian Christie, from Christie's Corner, will be bringing something to the party. Monica Bhide, author of Modern Spice, will be there too. I can't wait to see what they've stirred up. Look for their offerings, as well as the others, on Kara Newman's Spice & Ice Blog. Come thirsty, its bound to be a delicious affair!

Many thanks to Charmian for connecting me with Kara, and to Kara for adding a little more spice to our weekly Happy Hour here on Beach Eats. If this drink is any indication, Spice & Ice is going to get a LOT of use, Chez Diva.

Cheers!

Maple Bacon Cornbread

If you're not already following 5 Star Foodie Culinary Adventures, you've really been missing out. Not only is Natasha an amazing and adventurous cook - hello, molecular gastronomy anyone?! - but she's also the host of a really fun event ... her popular 5 Star Makeover Challenge series.

Periodically, Natasha will invite her readers to put their spin on a specific dish or ingredient and she features all of the entries in one lovely, linky post. The entries are impressive and fun. Take a look at her 2009 Makeover recap, you'll see what I mean. This month, the challenge is cornbread.

Cornbread? You don't need to ask me twice! Muffins, pancakes, waffles ... you name it, if there's corn meal in it, I am totally there. And while the challenge is open to very broad interpretation - modern, healthy, fusion, ethnic, etc. - I didn't so much makeover my cornbread as make it better. Because everything's better with bacon, right?!

Maple Bacon Cornbread:

• 1 cup of yellow cornmeal
• 1 cup of all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup pure maple syrup (I use grade B)
• 1/4 cup melted butter
• 1 cup of non-fat milk (or any kind of milk)
• 1 large egg, beaten
• 4 strips of crisp, cooked bacon, crumbled

Pre-heat your oven to 400 degrees F.

In a large mixing bowl combine the cornmeal, flour, baking powder and salt. Whisk well with a wire whisk to blend. Reserve.

In another bowl, combine the maple syrup, butter, milk and egg. Whisk well to blend. Pour the wet ingredients into the dry and stir with a spatula until just combined. Add the crumbled bacon and fold in to distribute evenly. Pour the batter into a buttered, oven-safe baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes. Remove to a wire rack, serve and enjoy!

Cornbread is best served hot, so if you don't use it right away, reheat gently in the microwave or a toaster oven ... then lavish with butter. ~wink~

Now, I'm not a fan of sugary, cupcake-y cornbread - so don't expect that kind of texture or flavor here. Rather, this is a tender, crumbly, slightly salty, slightly sweet little bite of deliciousness. And don't expect a gigantic hit of maple either - its there, almost as a top-note, adding a delicate hint of sweet that pairs beautifully with the bacon. In a word, its spectacular.

If you're not a fan of maple syrup, feel free to substitute 1/4 cup of granulated sugar for the syrup. If you're a huge fan of maple syrup - you could certainly glaze the top of the bread with a layer of it, after it comes out of the oven. I can also envision using maple sugar in place of the syrup, if you're so inclined.

I'm submitting this recipe to 5 Star Foodie's Cornbread Makeover Challenge and I can't wait to see the rest of the entries. They'll be posted on Tuesday, February 2nd. If you'd like to join the fun, head over to 5 Star's place and read the rules of entry here. Entries must be received by Monday, February 1st.

And now I'm off to make some chili to go with that cornbread. Dinner's at 7:30pm, don't be late!

Bon appetite!

Green White Elephant Exchange!

Two posts in one day is pretty unusual for me, but its a big day! Laura, of Hey What's for Dinner Mom?, decided to host a blogger's gift exchange this year ... only this one has a little twist. Instead of purchasing a gift for another blogger, we were charged with re-gifting our assigned recipient! Hence the name: Green White Elephant Exchange ... its green because we are recycling unused items of our own and giving them a new home. How cool is that?

Laura asked us each a few personal questions, so the gift-givers could learn a little bit more about their intended recipients, then she paired us up. Fittingly, my recipient is Mo Diva of Food Snob. I sent her my never-used copy of Cooking at De Gustibus - a wonderful cookbook from my collection that is brand new. I also passed on to her a necklace, given to me as a gift and never worn, that needed a good home. I hope you enjoy them, Mo Diva!

As for me, I was delighted to find out that my secret gift-giver was Heather, of Heather in SF, whom I met this September at BlogHer Food! Such a special treat to be given a gift from a new friend ... and what a lovely gift too! You can see my treats pictured above: two beautiful, plush Christmas hand towels with adorable appliques, and a sweet little stocking ornament that Heather knit herself!

I don't know if you know this about me, Heather, but I truly cherish all things Christmas and that goes double for ornaments. In fact, when we decorate our tree, we don't just hang the ornaments all willy-nilly - no sir! Instead, I tell the story of each ornament before it gets hung. They are stories we've heard again and again, but that doesn't matter - its the telling that matters, the remembering that counts. From now on, you will be part of that tradition. I will think of you each year when I decorate, with the towels and the ornament, and our story will be told. Thank you, Heather, you couldn't have chosen a better gift for me!

You can read about the rest of the Green White Elephant Exchange via the links on Laura's post today. I can't wait to see the rest of the big reveal!

And a big thank you to my friend Laura as well. What a lovely experience this has been and I hope we'll make it a tradition. :)

Love, Hugs and Happy Holidays to you both!

Cheers!

Cans for Comments ...

... or, alternately titled: You Speak, I Give!

I was so touched by Laura's post on Hey What's for Dinner Mom? today that I've decided to join the Cans for Comments fray. Many of us are looking for ways to give-back, reach out, "do good" this holiday season and Cans for Comments is a simple and easy way to make a difference.

It seems that the project was begun by Vancouver photographers Chris+Lynn. From there the word spread throughout the blogosphere ... I heard about it from Laura, who heard about it from Christina from Dinner at Christina's.

Quite simply, Cans for Comments works like this: you leave a comment on this post and for every comment posted I will donate one can of food to Holy Trinity Church's Food Pantry. One comment equals one can of food. Its that simple.

We food bloggers are a lucky lot, we spend our days describing and discovering all things delicious - others are not so lucky. While we agonize over what to cook and what to post, others are wondering how to put a meal, any meal at all, on the table. And the number of those in need continues to grow.

Holy Trinity's Food Pantry serves those in need on the upper west side of Manhattan. On the third Saturday of every month, those in need, regardless of location or religious orientation, are welcome to arrive at the church and pick up a bag of grocery staples - free of charge and with no questions asked. During the last year alone, the number of clients served by the Food Pantry has risen over 20%. The Food Pantry is stocked entirely by free-will donations and, happily, the supply has been enough to meet the demand ... so far.

This week, I'm happy to add my contributions in honor of your comments. You have until midnight on Friday, December 18th to leave a comment on this post.

Make your voice heard and make a difference! It just that easy and just that wonderful. Oh, and don't forget to pop over to Laura and Christina's blogs and spend some of their money too! ~wink~

Bon appetit!