How to Peel and Core an Apple

PEELING

Peeling an apple is best done with a vegetable peeler. Knives take with it too much fruit. A peeler makes nice thin even slices of peel leaving behind the maximum amount of fruit, smoothly removed. Peelers are not created equally. Many have dull blades, need too much pressure and will be difficult to use well. Look for one with a Swiss blade. Swivel blades are also easier to use and on the wrist. I recommend the Messermeister line of peelers. They are very easy to use and make light work of peeling.

CORING

Coring an apple can be easily done with a melon baller. Use a melon baller with a sharp blade and sturdy handle. Then simply cut the apple in half and scoop out the core, seeds and all. You can even use the melon baller to remove the blossom end and stem end. Now your apple is ready to slice and eat or slice, cut to cook, If you make the hole a little larger, your apple is now ready to be stuffed and baked with cinnamon, flour and sugar or even cheese and nuts like Brie and walnuts or whatever you prefer. The apples are also perfectly prepared for poaching, which is excellent dome with red wine and spices.

Not all apples cook up the same as the other. Some like the McIntosh or Spy will reduce to more of an applesauce. When baking, use a variety of apples for better flavour and a difference of texture.

Best Apples for Cooking

Rome
Cortland
Golden Delicious
Red Delicious
Ambrosia
Empire
Gala
Jonagold
McIntosh

Best Apples for Eating Raw

Cortland
Fuji
Granny Smith
Jonagold
Ambrosia

Angela Tunner is The Renaissance Gourmet, former chef of an acclaimed and award winning Toronto French restaurant (Frommer's, Zagat, The Globe and Mail, The Wine Spectator) and author of practical and easy gourmet cookbooks, her first in the series is, "Simply Summer: Gourmet Meals Made Deliciously Easy With Tips for Elegant Living" (Eat like a Millionaire Omnimedia, ISBN 978-0-9783561-0-1) available exclusively online at http://www.angelatunner.com

Filled with practical tips, the easy and fresh recipes all use grocery store ingredients and are revolutionary because they rely almost exclusively on no cooking-saving time and energy! For more information about The Renaissance Gourmet and her practical kitchen and cooking tips, go to http://www.angelatunner.com Subscribe to her free newsletter for more time saving tips and easy, delicious recipes.

Where to Locate the Best Christmas Cookie Cutters

Anything that makes baking easier is a blessing during the holidays and when you want to unleash your creative spirit this year – why not elevate the appearance of your cookies by experimenting with different cookie cutters? This year, instead of simply icing the Christmas cookies – go for the gusto by using silver candy beads, red hots, sprinkles, and colored sugar to uplift the look of your addicting confectionaries. But first, you need to use cookie cutters that add realism and appeal to your presentation.

The Christmas tree, angel, wreath, and stocking are rather commonly used cookie cutters for the holiday. They are available at almost every grocery store or shop that sells baking supplies. However, when you wish to step outside of the normal baking possibilities, it is important to use different resources this year.

For starters, a whole new world of baking supplies comes when opening the Baker's Catalogue. An impressive array of cookie shapes is available. Many consumers believe this is one of the best ways to get your hands on the perfect cookie cutters for Christmas. Even the typical shapes of Christmas cookie cutters found in the catalogue offer a unique touch.

A product to keep an eye out for includes the oversized Copper Cookie Cutters that measure 5 inches tall. One is shaped like a mitten, while the other highlights a warm stocking design. They are about $17, which makes a great choice in creating the classic Christmas cookie with plenty of decorating possibilities. The Christmas Linzer Set allows users to create beautifully decorated classic cookies. A Christmas ornament, star, bell, candy cane, angel, and tree is included in the set that provides a scalloped cutter to shape cookies before it comes time to cut out the center design. This set is sold for close to $13.

Another place to find Christmas cookie cutters is through Sur La Table, which highlights a fascinating collection of Snowflake Cookie Cutters. Constructed of high-quality solid copper, each design supplies a varying shape and size. The six-piece set sells for $22.95. You may also choose the Snowman Family Cookie Cutter Set with unique mother, father, and child-sizes that measure from 3 ½ inches to 6 inches.

Nowadays, the possibilities with Christmas cookie cutters seem to never end, as you can bring home Santa's boot, gingerbread characters, sleighs, reindeer, and many other shapes, sizes, and designs. When purchasing individual shapes, you are looking at a price tag of $1.75 to $2.25 each. For a selection that will truly blow your mind, consider the Cookie Cutter Shop, where more than 700 different shapes await.

How to Freeze Christmas Cookie Dough and Baked Cookies

During the Christmas season, millions upon millions of holiday-themed cookies are scheduled to hit the ovens in households across the world. Nowadays, more people are experiencing the helpfulness of freezing cookie dough to cut down on the overall preparation time and freezing leftovers to make sure they stay fresh. Below you will discover the ins and outs of both methods.

Exploring the Cookie Dough Freeze

Did you know that cookie dough freezes well for four to six weeks? You can prepare rolls of dough that are later sealed tightly in plastic wrap after chilling in the refrigerator beforehand. Depending on the kind of dough you have made, storing it in an airtight container is sometimes more helpful. Another way to store cookie dough in the freezer is to place unbaked drop cookies onto a cookie sheet that is placed in the freezer and then transported to a freezer bag once they become hard. Before baking frozen cookie dough, make sure to allow it to reach room temperature, which takes about 30 minutes.

As a rule of thumb, soft meringue-type cookie dough shouldn’t be frozen. It is best to stick with brownies, peanut butter, chocolate chips, and sugar cookie dough. This kind of dough should be placed in the refrigerator for about two to three hours to allow the ingredients to defrost. Also, before freezing dough – do not forget to put labels on freezer bags with a date and the kind of dough.

Freezing Extra Cookies

Sometimes, you bake more cookies than needed and you'd hate to waste the surplus. Never fear – almost any baked cookie will freeze well. Simply allow them to cool completely before freezing. Cookies need individual wrapping in plastic wrap before storing them in a Ziploc freezer bag or storage tin in the freezer. If you have any old coffee cans or holiday tins hanging around, you now have a new use. When using wax paper, you will be able to layer the cookies on top of one another. However, when individually wrapping your cookies, they will last for a longer time.

When freezing frosted cookies, make sure they are hardened without any covering so that the icing can stay intact. Once they are hard enough, store them in an airtight container that is lined with plastic wrap or foil. Keep in mind that unfrosted cookies stay frozen for up to 6-12 months. When frosted, they keep for about three months. In order to eat a frozen cookie, just allow it to reach room temperature, which takes about ten minutes to complete.

What is Buche de Noel?

At Christmastime, the Buche de Noel is considered one of numerous traditional cakes baked during the holiday season. When translating this French cake's name, it literally means "Christmas long," which paid homage to the Yule log that burned for many centuries in history. A thinly rolled sponge cake was filled with ingredients, such as cream or jam, and then covered with buttercream icing. Throughout 19th century Europe, the cake was pretty popular.

The cakes were also decorated using marzipan and meringue techniques. These practices would date back to the Medieval Ages and the 17th century. Today, this type of dessert still appears during the holidays and now includes a variety of flavors and creations, including chocolate, ganache, and espresso. Powdered sugar often tops the cakes, as well as extra decorative touches like faux tree branches, fresh berries, and sculpted flowers.

To get an idea of the type of log rolls you may serve for Christmas, consider the following recipe:

Ingredients

2 cups of heavy cream
1/2 cup of confectioners' sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of vanilla extract
6 egg yolks
1/2 cup of white sugar
1/3 cup of unsweetened cocoa powder
1 1/2 teaspoon of vanilla extract
1/8 teaspoon of salt
6 egg whites
1/4 cup of white sugar
Confectioners' Sugar for Dusting

Instructions

1) Preheat the oven to 375 degrees.

2) Line a 10x15 inch jellyroll pan with parchment paper.

3) In a large bowl, whip the cream, 1/2 cup of confectioners' sugar, 1/2 cup of cocoa, and one teaspoon of vanilla until the mixture becomes thick and stiff. Refrigerate.

4) In a large bowl, use an electric mixer to beat the egg yolks with 1/2 cup of sugar until it turns thick and pale.

5) Blend in 1/3 cup of cocoa, 1/2 teaspoons of vanilla, and salt.

6) In a large glass bowl, use a mixer to whip egg whites to soft peaks.

7) Gradually add 1/4 cup of sugar, and beat until the whites form stiff peaks. Immediately fold the yolk mixture into the whites.

8) Spread the batter evenly into the prepared pan.

9) Bake for 12 to 15 minutes in the preheated oven, (or until the cake springs back when you gently touch it).

10) Dust a clean dishtowel with confectioners' sugar.

11) Run a knife around the edge of the pan, and turn the warm cake out onto the towel.

12) Remove and discard the parchment paper.

13) Starting at the short edge of the cake, roll the cake up with the towel.

14) Cool for 30 minutes.

15) Unroll the cake, and spread the filling to within 1 inch of the edge.

16) Roll the cake up with the filling inside.

17) Place the seam side down onto a serving plate, and refrigerate until serving, which is then dusted with confectioners' sugar before putting on plates for guests.

10 Best Christmas Cookie Techniques

No matter what type of Christmas cookie you decide on this year, the way you follow a recipe will become highly important as to how your tasty treats will emerge out of the oven. In order to increase your chances of baking success, consider the following techniques that ensure a better quality cookie in the end.

1) Fresh Ingredients
To start off on the right foot – use only the freshest of ingredients, including flour, baking soda, vanilla, sugar, and spice. You should keep in mind that most people don’t bake until a holiday arrives (like Christmas), meaning most ingredients are not up-to-date.

2) Measure Correctly
There is a reason there are directions that state how much of an ingredient to put into a recipe, as the slightest dip or excess could change the results of a cookie. This is especially true when it comes to flour. Put too much in and your cookies will most likely turn out hard and dry.

3) Chill the Dough
Many recipes call for chilling the dough before baking, which not only makes it easier to cut and maneuver onto baking sheets, but may also improve the flavor.

4) Silicone Rolling Pins
The wooden rolling pins of the past cannot compare to this newer model of silicone material that cuts down on the amount of flour you will need when rolling out the dough. Some people have also found marble rolling pins a lifesaver, which chill in the refrigerator in an effort to keep dough cold while you roll it out.

5) Oven Thermometers
Just because you set your oven at 300 degrees, does not necessarily mean that this is the temperature that your cookies will bake at. Using an oven thermometer allows you to pinpoint the exact temp in order to prevent overbaked or underbaked cookies.

6) Baking Times
After the first batch of cookies have baked, setting the timer for following batches is recommended as residual heat can cause them to cook faster. Check about 2 to 3 minutes before the original time to view the doneness of upcoming batches.

7) Aluminum Pans
To achieve golden brown cookies that are evenly baked, aluminum pans are suggested.

8) Cookie Cutter Trick
To make sure dough doesn’t stick to your cookie cutters, dip your choices in confectioners' sugar or flour in between cutting each cookie.

9) Wax Paper
Rolling out cookies on waxed paper that has been spread across the countertop will avoid the use of excess flour. To keep the paper from slipping – sprinkle a bit of water on the countertop first.

10) Softening Butter
It is a must to soften butter properly, as using the microwave can cause the butter to melt, which will alter the outcome of the cookies.

Enhance Your Recipes With Unexpected Ingredients

(ARA) - Whether you’re looking to liven up your favorite soup, add a creamy twist to a newly-discovered dessert or lighten your grandmother’s old-fashioned pancake batter recipe, look no further than a few simple ingredients that can easily become a part of your culinary line-up.

One of these increasingly popular staples -- creme fraiche made with Real California Milk offers an easy, flavorful, special touch to thicken soups, top fresh fruit, make custard creamy or give mashed potatoes more body. Creme fraiche also stays fresh for up to 12 weeks, making it a cost-effective staple to keep in your refrigerator and usable in multiple dishes.

Using creme fraiche as an added ingredient or a substitute to recipes is a surprisingly easy and inexpensive way to pep up many everyday meals, but it’s not the only secret to success. Try using these other dairy products as simple ingredient suggestions to bring out the best in your recipes:

* Fold ricotta cheese into pancake batter to make it lighter and fluffier.

* Drain low-fat yogurt through a coffee filter for a few hours and sweeten with honey for a rich-tasting, low-calorie dessert topping.

* For the most tender fried chicken, marinate overnight in buttermilk before breading.

* Use milk instead of water in bread dough for a sweeter, more tender crumb.

* To thicken sauces without lumps, knead together equal amounts of butter and flour and stir into hot sauce.

* Add a spoonful of heavy cream to scrambled eggs just before they are done to make them extra-rich and creamy.

For more tips and recipes using California dairy products like creme fraiche that carry the Real California Milk seal, check out www.RealCaliforniaMilk.com

To start discovering the unexpected with creme fraiche, try this easy recipe using California creme fraiche:

Baked Pears with Creme Fraiche

Yield: 6 servings

Ingredients:

3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Instructions:

1. Heat oven to 350 F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish.

2. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.

3. Bake, covered, 40-45 minutes or until pears are tender, basting occasionally with sauce.

4. Spread two tablespoons crème fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

*To make apple spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.

Recipe provided by the California Milk Advisory Board and Bellwether Farms

Courtesy of ARAcontent

The Recipe for Bite-sized Holiday Baking

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares

Makes two dozen bars

Ingredients:

Crust:

1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:

1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:

6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:

Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares. Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent