` Mothers Day Special Dessert is Blackberry and Orange Napoleons ‘


#AceRecipeNews – UNITED STATES – April 29 – The secret to this simple Mother’s Day dessert is frozen puff pastry.

It is easy to work with and bakes up into a deliciously flaky pastry.

You’ll find puff pastry in the grocer’s freezer section, usually near the frozen fruit and pie shells. Be sure to thaw it completely before trying to unfold the sheets of pastry.

You can place the box in the refrigerator overnight, or leave it (unopened) on the counter for about an hour.

We like the combination of blackberries and orange, but feel free to substitute any berry. Blueberries, raspberries and strawberries all would be delicious. This dessert also can be prepped ahead of time. Just bake the pastry squares, then store them covered at room temperature.

RECIPE:

BLACKBERRY-ORANGE NAPOLEONS

Start to finish: 30 minutes


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

Servings: 9

17.3-ounce package puff pastry (each package contains 2 sheets), thawed

4 tablespoons granulated sugar, divided

2 cups fresh blackberries

Zest and juice of 1 orange


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

16-ounce container mascarpone

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Heat the oven to 375 F. Line a baking sheet with kitchen parchment.

Unfold each sheet of puff pastry and lay flat on a work surface. Use 2 tablespoons of the sugar to sprinkle both sides of both sheets of puff pastry. Using a pizza wheel or a paring knife, cut each sheet into 9 squares.


View galleryThis April 7, 2014 photo shows a blackberry-orange …
This April 7, 2014 photo shows a blackberry-orange Napoleon in Concord, N.H. (AP Photo/Matthew Mead)

Arrange the squares on the prepared baking sheet, then place another piece of parchment on top of them.

Place a second baking sheet on top of that so that the puff pastry is sandwiched between them.

Bake for 20 to 25 minutes, or until golden brown. Remove the top baking sheet and allow the squares to cool completely.

Meanwhile, in a medium bowl combine the blackberries with the remaining 2 tablespoons of sugar and the orange zest and juice. Set aside.

In another bowl, stir together the mascarpone, powdered sugar and vanilla.

To assemble, place 1 pastry square on each serving plate. Top the square with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of the berries.

Top with another square of pastry, followed by another layer each of mascarpone and berries. Serve immediately.

Nutrition information per serving: 490 calories; 340 calories from fat (69 percent of total calories); 38 g fat (17 g saturated; 0 g trans fats); 65 mg cholesterol; 29 g carbohydrate; 3 g fiber; 10 g sugar; 8 g protein; 290 mg sodium.

Courtesy of AP

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` Easter Time in Russia as they Deliver the Biggest Paskha or Easter Sweet Cream-Cheese Dessert ‘


#AceFoodNews – SEVASTOPOL – April 20 – Russia’s biggest paskha, or Easter sweet cream-cheese dessert, weighing about 500 kilograms was delivered to Sevastopol as an Easter present to Sevastopol and Crimean residents from farmers of Russia’s southern Rostov-on-Don region on Sunday.

“We have brought this paskha to our brothers in Crimea as an expression of our gratitude and as present on the occasion of the reunification with Russia, the historic motherland,” Anatoly Kantemirov, the director general of a dairy company which made this Tsar Paskha, told Itar-Tass.

“It is a charity action and we invite all to try our Tsar Paskha.”

It took about 300 kilograms of farmers cheese, 100 kilograms of powdered sugar, 30 kilograms of raisins, 60 kilograms of butter, chocolate glaze and cinnamon to make this paskha moulded as a truncated pyramid about one metre tall. Its four sides were decorated with Orthodox crosses.

The paskha had been kept in a refrigerator for about one day before being taken to Sevastopol.

Rostov-on-Don cooks made their first Tsar Paskha in 2011, when it was entered into the Russian Book of Records.

Paskha (the word that literally means Easter), a moulded Easter cheese dessert, is typical Russian, Ukrainian, Lithuanian and Polish cuisine.


Easter in a Russian Orthodox home isn’t complete without kulich (Easter cake) and paska blessed by the parish priest.

This no-bake dessert is traditionally made into a round ball or in a pyramid-shaped mold, known as pasotchnitza and originally made of wood but now often made of plastic, with the symbol of the Orthodox cross and other religious symbols in relief.

Paskha tastes somewhat like cheese cake without the crust and is often spread on slices of kulich.

Russian Food and News Sources – Tass

#AFHN2014

` Taste Sensation’s are `Influenced by our Surroundings ‘ making us each Taste Food and Drink Differently ‘


#AceFoodNews – BRITAIN – April 16 – What can you taste when you swirl a mouthful of malt whisky around your mouth? Peaty flavours, honey, sea salt? Talk to any whisky drinker and they’ll be happy to discuss at length.

But it turns out that not all you are getting is down to your taste buds – or even your nose.

If you drink a glass of single malt in a room carpeted with real grass, accompanied by the sound of a lawnmower and birds chirping, and all bathed in green light, the whisky tastes “grassier”.

Replace that with red lighting, curved and bulbous edges and tinkling bells and the drink tastes sweeter.

Best of all, creaking floorboards, the sound of a crackling fire and a double bass bring out the woody notes and give you the most pleasurable whisky experience.

That’s all according to an experiment run for drinks giant Diageo – an experiment in a new field that is fascinating the food and drink industry.

Experimental phase

This new discipline has been labelled “neurogastronomy” by its best-known apostle, Prof Charles Spence, who runs the Crossmodal Research Laboratory at Oxford University.


When diners are blindfolded, experiments show they taste food differently

“Neurogastronomy is based on the realisation that everything we eat or drink is processed by our senses,” he says.

“We see it, we hear it, we smell it, we taste it, we feel it. All those senses come together.”

He advises experimental chefs like Heston Blumenthal, who first introduced the idea of listening to the sounds of the seaside to enhance the flavours of a seafood dish.

Prof Spence found he could skew diners’ perceptions of Heston’s famous egg and bacon ice cream, by first playing chicken sounds and then the sound of sizzling rashers.

Read More: Interesting Study of our Taste and Sensations that influence Taste: http://www.bbc.co.uk/news/business-26925249

#AFHN2014

My favourite time of year in New Spitalfields Market


#AFHN2104 – Nice post and as a Chef fresh ingredients cannot beat them – #chefs-tips

THE LONDON CATERING

seasonal English Asparagus and salt lamb fennel

English asparagus from Spitafiels market in London

It is a pleasure walking around the market in April. The mornings are lighter and the abundance of new produce available looks fabulous.

This morning I saw early English Asparagus, baby broad beans from Italy, the first Jersey Royal potatoes of the season (for a King’s ransom!!) and a host of beautiful looking salads and greens

What better than a salad of poached salmon with a salad of young baby leaves, asparagus, broad & French beans? Add some steamed new potatoes with crème fraîche and mint for a healthy summer lunch

Or try farm chicken char-grilled with rosemary & garlic served with roasted peppers, asparagus, cherry tomatoes & butternut in a spicy couscous salad; a taste of the Mediterranean in the office

Enjoy your lunch!

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` July 01 Schools Will no Longer be Able to Sell Unhealthy Junk Food in Cafeteria's or Vending Machines '


#AceFoodNews – UNITED STATES – April 14 – (RT) – Starting July 1, schools will no longer be able to sell unhealthy junk food in cafeterias, vending machines or at bake sale fundraisers that occur during school hours, according to a new mandate from the USDA. Schools will have to replace the junk with nutritious items. But that healthy food has its own set of requirements.

Back in February, Obama spoke at an event with Agriculture Secretary Tom Vilsack to unveil the new rules.

“The idea here is simple—our classrooms should be healthy places where kids are not bombarded with ads for junk food,” Obama said in a statement.

“Because when parents are working hard to teach their kids healthy habits at home, their work should not be undone by unhealthy messages at school.”

According to the USDA website, “The Smart Snacks in School standards stipulate that all snack foods sold in school must be ‘whole grain rich,’ meaning they contain 50% whole grains or have whole grains as the first ingredient, or have as the first ingredient a fruit, a vegetable, a dairy product or a protein-rich food. Combination foods that contain at least ¼ cup fruit and/or vegetable or naturally contain 10% of the daily value (DV) of calcium, potassium, vitamin D or dietary fibre will also be accepted.”

Highlights of the Smart Snacks in School nutrition standards include:

— More of the foods we should encourage.
— Less of the foods we should avoid.
— Targeted beverage standards allowing variation by age group.
— Flexibility for important traditions.
— Ample time for implementation.

http://www.fns.usda.gov/cnd/governance/legislation/allfoods.htm

#AFHN2014

April 12 is National Grilled Cheese Day


#AFHN2014

Foodimentary - National Food Holidays

479_100_andy_post_food_photography_grilled_cheese_sandwich

Interesting Food Facts about Grilled Cheese

  1. Grilled cheese sandwiches originally showed up in America during the roaring 20’s.
  2. It is said that grilled cheese was first served as an open-face sandwich.
  3. A grilled cheese sandwich is often accompanied by tomato soup, a southern delicacy!
  4. Grilled cheese sandwiches can be served with bacon , tomato, and various other additions.  It makes the meal much more filling.
  5. April is national grilled cheese sandwich month.  Be sure to celebrate heartily!

Fun Fact:

Today’s notion of the grilled cheese is commonly traced back to the 1920s, when the Iowa man considered “the father of sliced bread” invented a bread slicer that made distributing white bread easy and affordable.
In 2004, the online casino GoldenPalace.com paid $28,000 for a half-eaten grilled cheese with the likeness of the Virgin Mary depicted in the “burn” pattern.
In 2009, Los Angeles hosted the world’s first grilled cheese cooking…

View original post 131 more words

April 12 is National Licorice Day


#AFHN2014 – Licorice is good for you but eating too much can be harmful – be careful #chefs-tips

Foodimentary - National Food Holidays

liqourice_box

Interesting Food Facts about Licorice

  1. The botanical name for licorice translates to “sweet root.”
  2. The licorice plant is actually a member of the pea family.
  3. Licorice gets its flavor from glycyrrhizic acid, a chemical 50x sweeter than sugar!
  4. This flavor is used in many products other than licorice candy, such as alcohol, tobacco, and of course food.
  5. Carbenoxolone, a compound derived from licorice root, may help slow the effects of aging on the brain.

Fun Fact:

Licorice helps relieve the pains that accompany certain types of ulcers, and it is good for the adrenal glands.

Licorice root is a botanical ingredient in modern Chinese medicines used to manage cancers. Current research conducted at Rutgers, the
State University of New Jersey, supports the use of licorice in the treatment of prostate and breast cancer.

 In Egypt the Pharaohs used liquorice to create a traditional drink called erqesos, which was consumed as a…

View original post 106 more words

` Activists Protest about the Food we Eat and is Fed to our children by Fast Food Outlets like Mac Donald's '


#AceFoodNews- MOSCOW – April 12 – When l saw this article l just had to post the fact that several Russian regions held protest actions against American fast food on Friday.

The protesters called for closing McDonald’s fast food restaurants In Russia and refrain from opening the new ones.

Anti-fast food pickets were set up in Vladimir, Krasnodar, Petrozavodsk and other cities across Russia.


MP proposes banning McDonald’s from Russia

“Any gastroenterologist would tell you that fast food is poisoning. It is necessary to close all McDonald’s restaurants in Russia so that our children do not get poisoned with fountain drinks and pickled cucumbers,” Valery Puzanov, a participant in the action in Vladimir, 200 kilometres to the east of Moscow, told ITAR-TASS.


US fast food company Burger King to open restaurants in Crimea

To demonstrate his hatred of the fast food, Puzanov went to a local McDonald’s restaurant, bought a children’s lunch, poured it out on a wax cloth and trampled it down with his feet.

“You have left Crimea – Get Out of Bryansk!”, “Down with American Fast Food!”, “Go Home!”, that was what anti-McDonald’s activists in Bryansk, a city located 379 kilometers southwest of Moscow, said as they demonstrated outside the local shopping mall.

In Ivanovo, a regional Duma deputy, Roman Yefremov, announced a contest for the best public action against McDonald’s.

He wants to call public attention to healthy food.

Ace Related News:
1. This is how people see our food problem by making money out of peoples health problems. http://usat.ly/1kQHOBU

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