Kitchen Tips - December 2013
Posted: Sunday, December 1, 2013
- Wide, square offset spatulas are an important kitchen tool at holiday time. Use them to move cookies to your cooling rack at the right moment so cookies don’t overbrown or crisp as they rest on a hot-from-the-oven baking sheet.
- Need an appetizer to serve in a flash? Spread soft mascarpone or cream cheese on some of our Bakery Department crostini (or sliced baguette, if you prefer a softer bite). Top with your favorite chutney or specialty preserve. We like Stonewall Kitchen Apple Cranberry Chutney and Lucille's Kitchen Garden Ginger-Pear Jam (available in the Deli and Imported Cheese Departments, respectively).
- Make-ahead crêpes are great to have in your freezer during the busy entertaining season. Heat them in the microwave straight from frozen and serve them for breakfast or dessert drizzled with fruit preserves or dessert sauce. You can also serve them as appetizers or a light main dish filled with ham and cheese, smoked salmon spread or nearly any sandwich filing.
- Make a sparkling cocktail of your choice by pouring 2 oz. of your favorite fruit nectar, juice or juice combination into a Champagne flute; top with cold sparkling wine.
- Turn your favorite grain side dish into something special with a few simple mix-ins. For each 1/2 cup serving of rice, couscous, quinoa, etc., add a dash of coriander, a teaspoon of Kowalski's Extra Virgin Olive Oil and a thinly sliced green onion. Season with freshly ground Kowalski's California Sea Salt and Black Peppercorns to taste. (Experiment with other spices and herbs in place of the coriander and green onion.)