What makes this book a welcome bookshelf addition and a hostess planning guide is the bounty of recipes that will be welcome additions for any holiday meal. Thanksgiving has come and gone, but this year for the first time there was a considerable amount of newspaper and blog ink devoted to vegan recipes. Clearly an understanding of how many people have made lifestyle changes rather than just thinking of these dishes as a passing trend.

Now the December big ones, Hanukkah and Christmas are quickly approaching. The first holiday would be unthinkable without latkes, potato pancakes, and Atlas has a version that is obviously vegan and with a few minor tweaks can be made soy and gluten-free. She believes that only those who prepare the recipe will notice the shift in ingredients, but everyone will be able to enjoy the finished dish. BTW, she has numerous recipes for the other Jewish holidays that likewise pose a recipe challenge, such as Vegan Matzo Balls!

A large part of the book is devoted to Christmas and what she calls “The Holiday Season.” This, after all, is a time with numerous office parties, neighborhood get-togethers, and an assortment of events that might just require a little hostess gift. If you bring a food for the buffet, then you’ll be assured of having something to eat! Here are some teasers to get you thinking:

–Fruit and Nut Chocolate Clusters. Easy to make as no baking is required and they are Gluten and Soy-Free.

–“Vegg” Nog. This recipe differs from so many of its predecessors as it is minus the tofu, but the vanilla almond milk and agave nectar combined with cashew butter make a smooth beverage.

–Creamy Cracked-Pepper Cheez. Now you can have a spreadable recipe that will highlight a buffet table. If you use gluten-free yeast, then you can appeal to an even wider audience.

Even though the book is divided into holiday sections, there are few recipes that are limited to a particular event. So many creative choices that can liven any meal.

Instead of listening to whining about the type of princess party, you can turn this book over to the princess and see which direction the party motif takes as this book is written for young readers. Let them leaf through the options before you ever even get involved!

Depending on the season of the party or the pretend party, they can figure out which recipe will be perfect for all the princesses in attendance! Beery has the menu and party ideas all compacted together for the ultimate “P” party. Chapters are divided into the following themes: Snowflake, Spa, Garden Fairy, Mermaid, Enchanted Pony, and the most recognizable one, the Pink Princess party.  This book provides an opportunity to teach young children how to follow a recipe and understand basic measurement principles.

If you are thinking winter themed events then the snowflake one may be the perfect solution as Meringue Cookies will accomplish more than just a response to a themed party. What is not to like about learning how to make meringues! If it’s anxiety about a party favor, then Beery suggests going the rock candy route with a wearable, and edible, crystal candy necklace.

As long as there are princesses, there are opportunities for fun, adventure cooking.

Now that we have said good-bye to Daylight Savings Time and a bit of a Fall chill pervades the East Coast air, it’s time to start thinking of heart-warming foods and take out the slow-cooker to make it happen with ease. This wonderful piece of equipment  somehow magically turns great ingredients into great meals with limited effort from us. In the new cookbook, The Vegan Slow Cooker, Kathy Hester the founder of the blog healthyslowcooking.com, elevates her blog world forward with a well-crafted cookbook that makes meal preparation rewarding with the added plus of wonderful aromas wafting thru the rooms.

She has chosen 150 recipes that cover all meal parts including the important need for dessert. An added plus is that many of the dishes are also Gluten-free and Soy-free, both important features that broaden the book’s overall appeal. I particularly like the tag line, “Simply Set It and Go.” Yes, slow-cooking has multiple advantages and now with the Vegan emphasis, its audience has broadened.

Of course, we recognize that slow-cooking has an important place when it comes to simple, but tasty, entrees, stews, and soups, but what about the other courses? Here are some enticers:

–Breads and Pizzas (Rosemary Breakfast Bread or Foccacia Pizza Dough)

–Breakfast Casserole or French Toast Casserole (intrigued yet?), or

–Pumpkin Pie Pudding which sounds like a seasonal winner.

In our time-starved universe, finding a book that combines fast preparation with foods that literally cook themselves, helps us manage the meal-time drill. Here’s a good start to a season of slow cooker meals.

How ’bout several small meals? Maybe even more than three! That’s the strategy behind the new book of 400-calorie recipes. The complete title: 500 400-Calorie Recipes. The title goes on to say “Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight without Starving Yourself.” Yes, that’s a true mouthful but one that you can take in small bites.

The basic philosophy is quite simple: Don’t stuff yourself. Make small meals; gain more energy and in the process maybe you’ll cut down on the starved sensation and lose some weight. Nothing wrong with the theory which enables you to meet your daily needs but to get there in smaller portions instead of one gluttonous, over-indulgent experience. Here’s the plus: You won’t feel weighted down. Seriously. A recent report on the importance of portion control (“Healthy Eating Strategies by Generation”) from the NPD Group attests to the fact that consumers are aware of the healthy lifestyle benefits. This book clearly spells out a simple life plan that is easy to incorporate.

The strategy is quite simple. Recipes focus on nutrient-dense and low-calorie ingredients that you can eat amply and pair with smaller portions of more filling foods such as grains or beans. Author Dick Logue works with each meal part and gives recipes that say, how about substituting this and saving the calories. For instance, after a complete chapter of what he calls traditional breakfast dishes, he revisits breakfast with “New Ways to Think about Breakfast,” a chapter that is less egg-centric and more focused on introducing other vegetables into the breakfast meal such as eggplant, a handy substitute in a frittata. An egg substitute product is used generously in a number of recipes.

Here’s a sampling of calorie light recipes that might get your creative juices flowing again during the upcoming heavy weather-laden month:

–Italian Dinner Salad–has a sense of the kitchen sink with its antipasto components complemented by chopped chicken breast. A great make-ahead selection.

–Beef Stew with Root Vegetables–the secret ingredient here is the addition of a dark beer! The recipe still comes in under 400 calories!

–Frozen Fruit Cups–now we’re talking: A non-ice cream freezer dessert that takes minutes to prepare and finishes off any meal.

Enough recipe teasers. The author likes the 500 concept as his prior books attest (500 High-Fiber Recipes, and 500 Low-Cholesterol Recipes. Let me say that 500 recipes can be a bit daunting but if you find a number of new possibilities, you’ll be way ahead of the game.

With its healthy focus, the thick book should keep you thinking and planning survival meals during the hot season and throughout the year.

In the past few years since the Obama Administration took office, it seems that food has become a major player in the national conversation. We have talked about the White House Garden, the commitment to getting people to Move off the couch and be aware of their food intake. Obesity has been a major topic of concern as has the School Lunch program. Yet, so many of these discussions have their roots in much earlier times. It is impossible to speak of food safety legislation today without thinking about the letter Upton Sinclair wrote President Theodore Roosevelt.

Our current obsession with food, chefs, and food trends is nothing new. Buying local and supporting the farmer has deep-seeded, yes, it’s true, roots in our country’s agricultural history. You’ll be able to study the past while reflecting on how so much of what we believe today parallels our government’s earliest commitments to food safety. No need to make this sound so serious, as the exhibit focuses on all the aspects of our food culture.

What this exhibition hall is filled with it the how the Federal government’s programs intersected with our lives whether we are referencing food safety regulation or tracing the early paths of those we affectionately call “agricultural pioneers.” Besides enjoying the numerous posters from the collection including the already popular “Vitamin Donuts” or “Uncle Sam Says , Garden to Cut Food Costs.” My initial favorite, “Eat the Carp” includes the advice, “The muddy taste can be washed away.”

Trust me, you’ll have fun exploring the original records (“Eat More Cottage Cheese“) that explain the history of our country through its food supply with an emphasis on four distinct influences on our food environment: Farm, Factory, Kitchen, and Table.

Check out the event calendar as numerous additional programs and speakers have been lined up to supplement the standing exhibit. The exhibit opens today and continues through January 3, 2012. You need to know that date as you’ll want to go more than once!

Let’s just look at desserts and see if there is anything tantalizing our taste buds. It has been a year when manufacturers understood the dark chocolate numbers. As we saw more such high cocoa bars, we also started to see more flavor intensifiers such as sea salt and citrus. Yes, ironically as citrus prices have escalated due to extreme weather conditions, it is the year of citrus as a major add-on for the confection industry. Lemon and orange continue to lead the flavor profile.

As we’ve noted, the gluten-free market has expanded beyond the specialty store into the everyday market as well. G-F desserts are becoming an important go-to section that recognizes man cannot live by protein alone. Lemon, by the way, has become a major player for this market shopper, too. G-F desserts are becoming more adventuresome, such as chocolate fudge cake or cheesecake making a noble statement.

Don’t forget the explosion in chips as veggie chips continue to demand more market shelf. When was the last time you tried to go into a market to grab a chip snack of sorts only to stand and stare and read labels for what seems to be an interminable time? Welcome to the long, evolving chip aisle as sea salt and vinegar dominate the possibilities. Little companies are entering the space, too with specialty products that announce their flavors and the all-important phrase: Gluten-Free.

One fact about these types of trends, they are not outlandish nor far-stretched; they appear to be survivors.

These are concepts we can live with!

So many choices with so many meal partners. Time for a stew, a pot roast (a great red wine partner). Add the root vegetables, and you have an all-in-one meal that spells delicious. BTW, turning on the oven to make dinner helps turn the kitchen into the cozy spot we so desperately covet!

The true hearty among us have no difficulty firing up the outdoor grill even with inches of snow on the ground. Weber has some advice for those thinking they might want the 2-inch thick rib-eye prepared just right. Remember it takes longer to get the grill going when the temperature is in the chill column.

Don’t forget dessert. Even a double scoop of vanilla with hot fudge sauce can do the trick. Nothing fancy needed, just a chance to appease the sweet tooth–hard to do with just a bowl of berries!

No rocket science here;  just survival strategies as we hunker down for another snowy weekend on the East Coast.

Brr….

Love the fact Baskin-Robbins is playing in the space again with their popular Turkey Cake making a reappearance. This ice cream cake lets you choose your light and dark meat: Vanilla and Chocolate. They need 24 hours notice so think about the surprise dessert and charm your guests with two turkeys!

If you’re super crazed, they’ve got you covered with their traditional seasonal ice cream cakes such as Turtle Pie or Harvest Roll. Relax and have a fun dessert.

If you’re not in the Big Easy, you can easily plan a Mardi Gras party and serve yourself some Cajun or Creole treats. Think Gumbo, Jambalaya, or even Etouffee.  If you prefer to go out and really whoop it up, plenty of restaurants are willing to show their true spirit by turning a single day event into two days of traditional foods and drinks. Bakeries stand ready for exhibiting their prowess with the traditional King Cake which you can make if you’re too late to place an order. Plenty of recipes, like the Emeril Lagasse Food Network version, make the colorful, ringed sweet a not so difficult spin for the mixer.

Those in the East who are still digging out from the record book snowfall are definitely looking for an excuse to celebrate something. Here’s an easy way to let the good times roll and partee.

When lobster prices were hitting rock bottom this summer and some lobster roll spots were still charging more than a pretty penny for the popular dish, an enterprising guy from Cape Elizabeth, Maine, checked in with his dad, owner of a seafood company with strong ties to the lobstermen. They came up with a perfect solution: Luke’s Lobster.

This almost two-month old space demonstrates that you can serve fresh seafood from Maine and not rock the bank account. They even package some choices to give the whole flavor of the state, a lobster, crab, or shrimp roll with Miss Vickie’s Chips, and a Maine Root drink. As a way of giving back, they donate a portion of their profit to the Maine Lobstermen’s Association. Good plan: Thank the source.

Stay in the East Village and grab a sweet repast you’ll longingly remember. No matter how many times you visit Veniero’s, you’ll be amazed at its consistency as a top Italian bakery. If you want tradition in the Italian art of delicious sweets, they capture your tastebuds. Walk past the bakery display (if you can control yourself) to the seating area so you can sit comfortably and enjoy the full experience. I recommend, always recommend, the chocolate cannoli and an almond cookie to accompany the perfect espresso.

Before you leave lower Manhattan, consider a stop at Russ & Daughters. Yes, in continuing to blend the new (Luke’s, the Bakeri) with the traditional (Veniero’s and Russ’s), you’ll find yourself overwhelmed by the quality and the care from a true fishmonger. You might go in to get a little hand-sliced lox, but you’ll probably leave with several other tidbits. If it’s corned beef you want, you’re just a hop away from Katz’s.

Grab an L train for a short ride to Williamsburg and the new Bakeri for a taste of perfection: baguette, brioche, croissant or… with an exacting cappuccino. They even make some sandwiches and soups. Do not mind the clock, as time travels slowly here, reminiscent of a European cafe. Why rush something so good?  The back garden is a true respite; bundle up and take the espresso outside.

If you’re planning to walk around the hyper-trendy Williamsburg, then you might stay for dinner; lots of well-priced options from unbelievable chicken at Peter’s to true Middle Eastern falafel at Oasis.

So many choices for a quick walk-around weekend.

Til next time.

The food police are probably all smiles about the latest food trend: Smaller portion sizes of an app or an entree. More restaurants are moving into the smaller sizes but maintaining the same price point as a way to survive the economic gargoyles.

What this means for the consumer is quite simple: Relief that prices have not climbed up. Good news. Yet, the sense of not feeling as sated after the meal: Troubling. Do the math with me: A mere substitution of a 5 oz chicken breast for what had been a 6 oz portion means the plate gets filled with a lot of greens. Here’s another one making the rounds: two 3-oz filet mignons instead of one 10 oz portion. Cost-wise the restaurant is saving a significant amount, and you as the diner are pleased that the price has not gone up.

This explains the small-plate phenomena. Not just tapas and mezze platters, but smaller choices; even Cheesecake Factory has been promoting this popular strategy (don’t worry they still have plenty of desserts). The new Michelin guide designates top restaurants that offer small plate value. We are not out of the woods yet; this trend helps us indulge.

Desserts are a different story. Prices have risen while at the same time their portion size has not decreased. Desserts, sweets, are always popular during troubling times. We’re not just talking cupcakes! Paying an extra 50 cents or even a dollar for a dessert does not seem as cost prohibitive as paying several extra dollars for an entree. You want the reward at the end of the meal!

So who wins? In many respects, we all do as the overly large portion size just increases our potential obesity stats. The restaurant wins as it  saves a little money and still has loyal customers. The pastry chef, if there is one, becomes a truly busy, sought after commodity.

We can all survive together.

First off the Mars Snackfood folks have big plans to soften the blow. Consumers talked; the company listened, and many of the treats from bygone years are back, or will be real soon. Here are a few taste-teasers: I’m talking about the 3 Musketeers Truffle Crisp Bar (at just 170 calories, but not available til January), and the Milky Way Simply Caramel Bar (also January). Then the winning cherry chocolate combo, and my personal addiction in this line: M&M’s Wildly Cherry Chocolate Candies (December). Now we’re talking good news.

Wait, there’s more. You know how difficult it is to figure out if you want a scoop or a soft-serve. That’s no longer a problem. Baskin-Robbins has solved the decision-making with its new Double Header Cone.Price is a sweet treat, too, as most stores will sell this for $2.22. The biggest problem now is figuring out the combo you like best! Not too serious.

This is what I call a good news day!

On the Ciao Bella front, I found the product at Target. Sorry for the omission, but the Mango Sorbet should not be omitted.

On the grocery smart scanner input, not all is as it seems. Yes, it is definitely fun to get a free item when the price comes up incorrect on the scanner. It is just  a little confusing when the scanner offers you savings on products that do not match your profile. Let me say do not even approximate a match. Some of the offers today were so not for me that I hope whomever is typing in my card number is having fun. So kinks still need to be worked out, but as for fun, I’m still loving the scan and bag approach.

One final note on the grocers. It seems that tracking is so powerful that your absence from the aisles is actually a positive. I just received a survey questionnaire and 4 separate $5 off coupons from Harris Teeter. They miss me. That’s sweet. They wonder why I haven’t been there in a while. No problem. For the coupon savings, they have me at least 4 more visits. I love being loved; especially with a $20 savings.

Life goes on.

Whether it’s chips, cookies, crackers, or candy, the 100-calorie boxes beckon. You name it, and it is probably available in mini-packs. BTW, they’re perfect for lunch boxes, desk drawer indulgences, and road trips. No one, not even Little Debbie Snacks, wants to be left out of the marketing game.

Not all is sweet news. Maybe we are using more paper and increasing our environmental threshold. Or, just maybe, we are overeating. Can you just have one? Personally, I think the gimmick gave you permission to overindulge. It’s just 100-calories, you convincingly said to yourself, as you grabbed a couple bags of Oreos. Sad news there, they didn’t have the filling that made you covet the product in the first place! Then along came Oreo Minicakesters–got ya! They solved that complaint!

Multiple bags. Hmm. Opposite of the original weight-loss approach; rather a weight-gain strategy that seemed to gain hold! 

Not just overeating, but maybe you’re not just adding to your waist but to your budget, too. They are hardly the economical way to shop in this cash-conscious environment. Phil Lempert, who calls himself the Supermarket Guru, has been questioning their longevity. He is quick to point out that Ziploc makes a snack bag size, a perfect container for your own variation of mini-snacks.

If you like nuts, a few of those, please. Add a few raisins, and a piece or two of your favorite dried fruit and you have a personalized trail mix. A million possible examples.

Smart marketing. For those who remain clueless, there’s even a cookbook!

Seriously.

What makes the gelatos and sorbets so delicious is the process (hand-made) and the intensity of  flavors. If it says espresso (triple), you’re talking about my favorite drink transformed into my favorite flavor. This is the real McCoy. Since a trip to Italy is off most agendas for this summer, we can just follow the Ciao Bella sampling tour where their Discover-Savor-Share 2009 travel mobile plans to hand out one million free samples of their favorite desserts. 
As long as you are on the East or West Coast, you may get a chance for this mouth-exploding taste sample. They started the tour-scoop promotion concept last year on the East Coast and managed to hand out 100,000 free scoops of gelato and sorbet. The cool part about their sample logic is customers get an individual serving in a fitted cup with the spoon tucked right under the lid. Saves time and demonstrates a practical approach to scooping.

Check the website for locations. The month of June has them moving North from North Carolina into southern Virginia. Plan ahead  as the promotion continues through September. If you can’t wait to greet the truck, then try out the pints or gelato bars at grocers or free-standing locations in New York City or California.

Let’s help them reach their one million scoop goal!

Ciao.

Many would say that Magnolia Bakery in New York’s West Village is the industry leader. OK, many would say other places, but I think the trend to cupcake heaven may parallel this NYC business as it expanded out of the West Village and moved throughout Manhattan. Sure they sell cakes and other sweets, but they are a cupcake haven or is that heaven!

Another New York enterprise has sprinkled itself throughout the city and even opened stores in Los Angeles. The humble bakery has become a cupcake destination with more attention on this circular dream than on the once popular chocolate chip cookies. Do you see free-standing cookie shops, no, the attention is on the cupcake.

In Washington DC there have been so-called cupcake wars–whose is better? Which frosting really takes the cake. You know the drill. Cities each have their favorites. Why not!

I’ve been to weddings without wedding cake but large, elaborate delicious cupcake trees. Birthday parties without sheet cakes, but colorful, large sprinkle-laden cupcakes. Not just caterers and professional bakers, but the home cook is out scouring for larger cupcake pans. The mini seems to have vanished in favor of the calorie-laden object of food desire.

Personal preference always wins out, but no matter what, we are the winners in finding a delicious haven from bad news. If you want to study human behavior, get in line, and yes, there are lines at all these shops as the sweet smell of success floats around the corner or engages those in the anticipatory line.

Frosting, baby, that’s the key.