All posts filed under: Snacks

Delightful Danish Brown Bread

Published by Kathy Hunt

At the end of summer I spent two idyllic weeks in the magical, Scandinavian land known as the Kingdom of Denmark. Vikings, Shakespeare’s Hamlet and Hans Christian Anderson as well as Legos, Lars von Trier and Chef Rene Redzepi have all called this series of lovely islands home. Frequently ranked as the world’s happiest country, Denmark has the world’s highest minimum wage, a high per capita income, environmental and historic preservation, free university education and universal healthcare. It’s a country of breathtaking architecture, influential designers, renowned writers, fervent cyclists, golden fields, rugged coastlines and amazingly fresh, tasty, wholesome foods. Weeks after returning from vacation I remain wildly smitten with Denmark. Top among my obsessions are Danish pastries, films, mystery writers, the TV series Forbrydelsen, Ilse Jacobsen rain boots and the country’s dark, nutty brown bread. I first tried this hearty specialty six years ago in Sweden. There it’s known simply as Danish bread. In Denmark it’s called rugbrød, a flavorful, dark rye bread chocked full of whole grains and fiber. Danes eat it at breakfast. …

Swedish Chokladbollar

Published by Kathy Hunt

Six years ago, while visiting a friend in Stockholm, Sweden I tried my first chokladbollar. Rich, chocolatey and with the pleasing chewiness of oats and coconut, this unusual sweet lingered on my mind for months. The next time that I went to Sweden, I tracked down not only the confection but also — and more importantly — a recipe for it. Just what is chokladbollar? Translated, it means “chocolate balls.” Think of them as very hearty truffles or no-bake cookies. Taking mere minutes to make, they feature cocoa, sugar, oats, butter and a smidgen of coffee. Mix the ingredients together, roll a tablespoon or so into balls, blanket them with coconut and refrigerate until you’re ready to nosh. Served alongside coffee or tea, they’re a delicious afternoon pick-me-up or after-dinner treat. Two weeks ago I turned up in Southern Sweden where one of the first things that I looked for, besides a hotel room, was a coconut-dusted chocolate ball. Turns out that I was in the right place, at least when it came to chokladbollar. …

The Surprisingly Alluring Sardine

Published by Kathy Hunt

Over the past few weeks I’ve been inviting friends over for a series of “Pretend You’re at Williams-Sonoma Sampling Food” nights. On these evenings I ply them with recipes from my cookbook Fish Market in an attempt to see which dishes appeal to even the most apathetic seafood eaters. Unequivocally, they have gone for sardine spread. Considering how many had initially voiced their distaste for this small, iridescent fish, I’m both surprised and pleased by the discovery. What makes people dislike sardines? Beats me. I do know why I enjoy them. For such small fish they possess a ton of rich, meaty flavor. Add a few to a salad, sandwich, pizza or pie and you end up with one fabulously savory and complex tasting dish. Then there are the health aspects. These guys are packed with heart-healthy omega-3 fatty acids and protein. Plus, they pair well with an array of ingredients. Eggplant, tomato, onion, orange, lemon, cheese, olives, fennel, rosemary and parsley all marry beautifully with sardines. What makes our friends, many of whom had …

Return to the Pumpkin Patch

Published by Kathy Hunt

I can’t let autumn pass by without mentioning that amazing, globular fall fruit known as the pumpkin. Ranging in size from two to a whopping 800 pounds, this hefty fellow was once relegated to seasonal pies and decor. Today, though, I keep this low-fat, low-calorie, firm-fleshed gourd in my kitchen long past Thanksgiving. Although I lack the green thumb and good soil to grow pumpkins, thanks to friends who have both, I’ve learned a thing or two about harvesting a great pumpkin. A trailing plant, this winter squash needs space to grow. It likewise requires temperate weather and regular watering. Mature at 16 weeks, a pumpkin can be picked and stored whole in a cool, dry, dark place for several months. When cut, it must be refrigerated and used within a few days. How to use a freshly cut pumpkin? I love turning it into a silky puree. After removing the seeds, I put the pumpkin halves, cut side down, on a rimmed baking sheet and sprinkle a half cup of water over them. I …

Squash!

Published by Kathy Hunt

Stop to admire a friend’s flourishing fall garden and you may walk away with an armload of autumn vegetables. This happened to me two weekends ago when I visited college friends in Lancaster County, Pa. Although I had gone to Amish country empty-handed, I returned home with bags of homegrown pumpkins and butternut squash. Unquestionably, I was grateful for the unexpected gifts but I was also at a loss for what to do with all this food. Considered by many cooks to be the best winter squash, the bowling pin-shaped butternut possesses a tough, smooth, tan skin. Cut into the skin with a heavy, serrated knife and you’ll find creamy, orange, fragrant flesh. Some compare its sweet, rich flavor to sweet potatoes while others liken it to roasted chestnuts. To me it tastes like butternut squash. A versatile vegetable, this squash goes nicely with savory foods such as bacon, anchovies, cheese, garlic and onions. It also compliments such sweets as brown sugar, coconut, maple syrup, vanilla and yams. In spite of its versatility I tend …

Pizza! Pizza!

Published by Kathy Hunt

For years I had a problem with pizza. What I liked and what I ended up eating were two vastly different things. I wanted crunchy yet chewy thin crusts with fresh, flavorful toppings. What I got were gummy, limp slices with bland and greasy cheese that oozed onto my hands, shirt, jeans . . .. Turned off by floppy, oily take-away, I periodically tried to make my own pies. While the recipes in The Joy of Cooking, Fanny Farmer and Marcella Hazan’s Essentials of Classic Italian Cooking made perfectly respectable pizzas, none resulted in the crisp, wafer-thin crust that I craved. Around the time that I had resigned myself to mediocrity my husband and I had dinner at the home of our friends Rob and Brande. On that fateful night we ate Rob’s ethereal, homemade pizzas. With their firm yet light crusts, hearty sauces and fresh, wholesome toppings these pizzas ranked among the best that I’d ever consumed. With one amazing meal I rediscovered my love of this food. After months of badgering Rob for …

Make It Quick . . . Banana Bread!

Published by Kathy Hunt

Thanks to a dozen brown bananas over-ripening on my kitchen counter, I spent a good chunk of last weekend making loaf after loaf of banana bread. I could just as easily have baked dozens of banana muffins or even a few coffeecakes. They all fall into the same category of baked goods known as quick breads. As their name indicates, quick breads are made quickly. Unlike with white, whole wheat, rye and other yeast breads, I don’t while away hours letting the dough rise. Likewise, I don’t spend precious time kneading it. I simply mix the ingredients together, pour the batter into a greased pan and allow the loaf to bake. The absence of yeast is what gives quick breads their short prep time. A living organism, yeast requires a draft-free, warm environment of between 70 to 85 degrees Fahrenheit. It also needs moisture and food, such as sugar and starch, to grow. As it grows, it gives off carbon dioxide, which causes the dough to rise. The first rise can take anywhere from one …

holiday cocktails

Holidays – Just Another Word for “Cocktails”

Published by Kathy Hunt

Maybe you’re like me, an only child who grew up in a small family that quietly celebrated the holidays. On the other hand, maybe you’re like me and you have 30 friends coming over on Christmas Eve to revel in the holidays. Then again maybe you’re like me and believe that the key to any small or large holiday gathering is a wickedly good cocktail. As I mull over my drink offerings and make last minute adjustments to Friday night’s dinner menu, I thought that I’d share a few cocktail favorites. Easy and quick, they’ll add a little sparkle to any occasion. For the most part they’ll also relieve any stress associated with the holidays and/or two dozen loved ones crammed into your overheated kitchen. So . . . mix those cocktails, spread some cheer and enjoy the company of those near and dear! Happy holidays! PROSECCO POMEGRANATE FIZZ Serves 8 to 10 I love Prosecco and I love pomegranate. Hence the Prosecco Pomegranate Fizz. 1 bottle prosecco or champagne, chilled 8 ounces pomegranate juice …

Chickpeas!

Published by Kathy Hunt

A few years ago I fell madly in love with a little falafel place in the East Village called Chickpea. Truthfully, it may have been the name rather than the food that drew me back again and again. I can’t help it. I absolutely adore those plump, firm, nutty legumes known as chickpeas. An essential ingredient in Middle Eastern, Mediterranean and Indian cuisines, the chickpea has existed since around 8,000 B.C. While Indians embraced it as early as 4,500 B.C., ancient Romans wrote it off as mere peasant food. Yet, this flavorful, protein-rich gem appeared in many early Mediterranean recipes, including pasta and chickpeas. In India chickpeas have long starred in fragrant dals and curries and as spiced snacks. When finely milled into a flour, called besan or gram flour, they have formed the batter for such fried favorites as pakoras, or fritters, and aloo bonda. In North Africa and the Middle East chickpeas serve as the basis for such classics as hummus and falafel. They also pop up in couscous dishes and in spicy …

dried apricots, mascarpone, almonds, honey

Easy Holiday Eats – Apricot Medallions

Published by Kathy Hunt

As soon as Thanksgiving breezes by, I start obsessing over Christmas and all the celebrations — and preparations — that the holiday season brings. Each year I vow to make my life easier by hosting smaller parties and concocting simpler menus. Yet, each year I invariably end up sweating over a steaming stockpot of coq au vin for 16 or frantically whisking together 30 individual mocha pot de cremes on Christmas Eve. So much for easy. In 2009 I swear to halve my stress level by following four basic rules: Keep the appetizers easy. Offer only one entree. Don’t turn down offers from guests of appetizers or side dishes. Lastly and perhaps most importantly, don’t go wild with new, complicated dishes. Gone are the days of hot-out-of-the-oven mini red pepper quiches and two dozen other homemade hors d’ouevres. This year friends and family will nosh on quick, uncomplicated appetizers such as apricot medallions, smoked trout paté and spiced nuts. And, if time slips away from me, I will have no qualms about plunking wedges of …