Know Your Ingredients
Christmas more than any other holiday finds most people adding all kinds of nuts to their shopping lists. Whether for baking your holiday cookie or cake recipe or placing on a table whole with a nutcracker for casual enjoyment, more nuts are sold during the Christmas season than any other time of the year.
Depending on what part of the country you are from, most people grew up favoring desserts with the addition of particular nuts based upon the availability for your particular area. In recent years, with the availability of imports, nuts of different varieties are now commonly available in almost every place around the country.
People from the southeastern part of the country have traditionally used pecans and peanuts in recipes while people from the northeast favor walnuts. Moving westward, foods will typically have pistachio, hazelnuts and almonds.
Following is a list and description of some of the nuts that are typical for use during the holiday season.
Pecans — a glossy, reddish-brown, oval shell encloses the main kernel which resembles an elongated walnut. The native American nut is a favorite for sweets but can just as well be eaten on its own. Of all the nuts, pecans have the highest fat content.
Peanuts — a member of the pulse family, peanuts bury themselves just below the earth after the plant has flowered. They are widely used as a staple food item in South-east Asia, Africa and in the west are very popular as a snack food. Peanuts are typically used to make peanut butter, are highly nutritious and are very high in fat; so eat in moderation.
Hazelnuts — Hazelnuts are grown in the United States and Europe. They are usually sold dried but can also be bought while, shelled or ground. They are usually referred to as cobs in England and filberts in the U.s. Hazelnuts are wonderful when toasted, but can also be eaten raw. When ground finely they can be used as flour to make all kinds of breads and desserts.
Brazil Nuts — actually a seed, brazil nuts are grown primarily in the Amazon region of Brazil. They have a sweet, milky taste and are used mainly as dessert nuts and confectionery. Brazil nuts have a very high fat content and will therefore spoil easily.
Walnuts — when picked young, walnuts are often referred to as wet and have fresh, milky-white kernels, which can be eaten raw. Dried walnuts have a bittersweet flavor and can be bought shelled, chopped or ground. They are one of the most versatile of all nuts. Great for making cakes, biscuits and pies.
Pistachio — pale green with a thin reddish-purple skin, pistachio nuts are mild in flavor and are often used chopped as a colorful garnish for sweet and savory foods. They are used in all kinds of desserts and other foods. When buying for cooking be sure to check the label for salt content as they are very often sold salted.
Chestnuts — when eating chestnuts, it is not recommended to consume raw. Besides the unpleasant flavor, they also contain tannic acid, which inhibits the absorption of iron. They can be purchased dried, canned, frozen, whole or pureed. They are typically imported from France and Spain.
Macadamia — this round nut is the size of a large hazelnut. They are sold shelled because the shell is very hard to crack. Macadamias have a crisp yet almost soft texture, a rich buttery flavor and a very high fat content.
Almonds — there are two types of almonds — sweet and bitter. The best variety is the flat and slender Jordan almond from Spain. For the best flavor, buy shelled almonds in their skins and blanch them yourself. They can be used in a wide variety of dishes including sweet and savory.
TOOLS
It’s getting to be that time of the year when everyone pulls out their favorite baking recipes and that means checking your inventory of baking dishes.
And that does not mean you have to buy a special baking dish for everything. With a little imagination and creativity, you can cook up all of your favorites with just a few pieces.
The holiday season is a great opportunity to shower your family and friends with great food from your kitchen. Nothing brings a smile on the face of someone than when homemade baked goodies are presented to them.
In this tough economy, homemade gifts of food are ideal for keeping your spending in check. I personally like baked goods as they can be easily packaged for easy transport and when cooked in large batches, can put quite a dent in a long shopping list. And although baking is my personal preference, you can also prepare other foods as a way of showing your love throughout the holiday season.
In order to make the job of food preparation easier, there are some basic tools that you may want to have on hand. And when thinking of your purchases, remem ber to check your current inventory; in the event an existing item can also be used for a new task.
And please save me a piece of pie. Enjoy!
Extra loaf pans — these can be used for baking quick breads and a simple meat loaf; and can be given as part of the gift. They come in a variety of colors and materials and will be a nice reminder throughout the year long after the gift has been eaten.
Extra Pie Tins or Plates — A homemade pie also makes a wonderful gift either as a hostess gift or for someone on your list. These also help to cut down on adding to the landfill.
Muffin tins — Although it has been around for a few years, the cupcake craze appears to be in place for years to come. Muffin tins are an essential when baking your favorite cupcakes. Be sure to purchase liners that fit nicely in the sections of the baking dish for the best results. Mini muffin tins are ideal for creating bite-sized cupcakes or other breads.
Cookie Sheets — Although there are a variety of materials on the market today for baking cookies, metal is still your best bet for great cookies. You can also use cookie sheets to bake breads such as rolls, as well as brownies and cookie bars. When making your selection be sure to choose a sturdy, heavy gauge, pan to avoid having the cookie sheet buckle at high temperatures.
Cake pans — cake pans come in a variety of different shapes and sizes. The most standard is the 9 inch which when the cake is iced, becomes a standard 10" cake. Think about adding other sizes such as 4" or 6" for mini cakes that work so well when entertaining and a large cake is too much or if you would like a variety of cakes.
