Gastronomy

Handcrafted Coffee at Home

June 5, 2019 By Zola Zeester Leave a Comment

Those big beautiful single serve coffee machines — so much to love: the convenience of a cup of joe in only a minute, effortless clean-up, and a selection of every coffee flavor imaginable. My sister and I bought one for our mother after her stroke six years ago so that she could make her own breakfast in the morning despite her physical disabilities. She loves it. But, kinda knew from the very start that it was all too good to be true.

The little plastic 2×2 coffee pods (aka K-Cups) used in the machines have quickly become an environmental calamity because they are not recyclable and every year billions of them are incinerated, dumping poison into the air, water and soil. And, until we come up with a solution, there’s no telling how many billions more will end up in the ocean and on our beaches as so much plastic waste does.

For about a year, I substituted a re-usable plastic pod in my single serve coffee maker in an effort to reduce plastic waste at home as well as coffee making costs (the price of those pods add up over time!), but discovered the process of filling, cleaning and re-filling the small pods significantly reduces the convenience of a single serve machine, especially when making more than one cup. Also began to realize the taste of the coffee is not that great when using single serve machines, and the machine takes up a lot of counter space. Then, I had a brainstorm while visiting a friend in France — why not use a french press at home?

I love the rich taste of coffee made with a french press, but hadn’t used one in years as the latest and greatest technology took over the coffee making in my home kitchen. Decided to make a change– go back to basics and simplicity. So, I dug the thing out from its hiding spot on a top shelf, gave it a try and became a fan once again. It’s a good feeling to do just a little something to help save our beautiful planet while enjoying a hot cup of coffee with maximum flavor first thing in the morning. Easy clean-up, too.

It's surprisingly easy and quick to brew coffee using a french press. — Kettle and French Press © Zeester Media LLC 2019

Don’t know how to brew up a cuppa using a french press? No worries. It’s surprisingly quick and easy, and you don’t have to be a coffee expert or spend a lot of money to enjoy the process of brewing handcrafted coffee. Here are the basics in French Press Coffee tools and technique:

What you need to start:

Kettle — for heating up water. Any kind (both stove-top and electric) will work perfectly, and maybe you have one. If not, I recommend you check out the electric kettles. I like that they free up stove-top space and have automatic shut-off. I’ve been using a Capresso model for two years without a problem, but the Hamilton Beach Electric 1.7 Electric Tea Kettle/Water Heater gets good reviews and costs less.

A French Press (aka cafetière, press pot, coffee press, coffee plunger) — is a coffee pot in the shape of a narrow cylinder with a lid and plunger made of fine stainless steal or nylon mesh. A french press can also be used to make cold brew coffee and brew tea. My favorite is by Bodum as they are well made, seem to retain heat longer than other less expensive brands, and come in all sizes and styles — even single serve and a travel mug version for on the go coffee drinkers → Bodum French Press Selections

Coffee Bean Grinder — Your favorite, coarsely ground. I love the taste of deep dark coffee (and chocolate), and go for the dark roast beans (a friend once told me the best coffee comes from beans that are almost black). It’s typically recommended you grind coffee beans for a fresh pot every day as freshly ground beans make better tasting, flavorful coffee. Whole coffee beans stay fresher longer (a few weeks, if stored in air tight container). I sometimes buy pre-ground french roast (dark) coffee to save a step in the process when I’m in a big hurry to get that first cup or serving coffee to a group of friends, but I can also taste the difference — too bitter for some coffee drinkers. If you’d like to grind beans at home, you’ll need a grinder. There are two types of electric grinders: blade and burr. Krups makes a good blade grinder, and you can purchase from Amazon right now for less than $20 → KRUPS F203 Spice and Coffee Grinder (Tip: Not a good idea to use same grinder for coffee and spices because your coffee will pick up the taste of spices.) Electric burr grinders are typically more expensive, but they do a better job of grinding the beans into consistently sized coarse particulars that are best for using with a french press. Burr Grinders

Instructions: (Tip: Everything you do or don’t do affects the taste of coffee with a french press (good & bad). Take advantage by experimenting and adjusting this process until you find your perfect cup of coffee.)

1. Boil water in the kettle. I use filtered water from the tap, but water selection, just like coffee roasts, is really a matter of personal preference because tap water differs by location. Experts recommend using ‘fresh water’, in other words, don’t re-use previously boiled water.

2. Add coffee grounds to french press. General rule: 2 tablespoons (28 grams) of ground coffee for every one cup (8 oz/30 grams) of water. Adjust this ratio to suit your personal taste — use more ground coffee for stronger flavor.

3. After water boils, let it cool about a minute, then pour evenly over the grounds. There are two methods. i) Blooming method — gently pour hot water just to cover grounds (filling pot 1/2 – 3/4 full), and you’ll see foam start to appear (this is the ‘bloom’). Let it sit for 15-20 seconds. Then a quick stir around before pouring more hot water to fill the pot ii) Stirring method – pour hot water evenly over the grounds and stir. For stirring, I use a chopstick or cocktail stirrer. If you use a metal spoon or stirrer, avoid hitting sides of glass pot of the french press while stirring because that could cause cracking of the glass.

4. Cover and let steep. Place the lid/plunger on top of the french press (careful to allow a little space between coffee and plunger), and let coffee steep 2-4 minutes. The longer the steeping time, the stronger the coffee. Here again, you should experiment until you find exactly the right steeping time for your perfect cup of coffee. Here’s a general guide:

Standard – 4 minutes; 2 minutes for small french press (3-4 cups)
Extra dark & strong – as much as 10 minutes
Short/No steep – 30-60 seconds or no steeping time (produces a less bitter coffee taste, but you’ll probably need to use more coffee grounds to get full flavor)

Tip: It’s easy to forget the time when multi-tasking in the morning. A timer helps. Use kitchen appliance timer or phone app.

5. Plunge and Pour. Press down slowly on the plunger using one hand until the mesh filter reaches the bottom of the french press (just above the grounds). Now. it’s ready to pour and serve! Tip: If you aren’t going to drink the brewed coffee immediately, keep it hot by pouring into an insulated carafe. They come in all shapes and sizes → Coffee Carafes

6. Clean it up. Dump out used coffee grounds in trash or compost because pouring down a drain could cause clogging. Follow manufacturer’s instructions as to how to clean your french press for use the next day. Most can be washed in dishwasher. It’s important to remove all the oily coffee residue because it will quickly turn rancid and ruin the taste of the next pot of coffee.

Information/Resources:
Kill the K-Cup – a non-profit organization committed to bringing attention to the growing waste created by K-Cups
Pressed Coffee Is Going Mainstream – But Should You Drink It? by Heidi Godman, Harvard Health Publishing (April 29, 2016) – recommended to limit to no more than 4 cups a day and keep a watch on cholesterol levels as pressed coffee may raise “bad” LDL cholesterol levels

This page includes affiliate links to Amazon shopping. If you purchase a product or service directly through one of the links, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo is courtesy of Quincy Alivio/Unsplash CC0

Enjoy your perfect cup of coffee with a German Chocolate Cup Cake

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Exploring Yountville

February 26, 2019 By Zola Zeester Leave a Comment

Yountville, California is one of my favorite places on Earth. Have visited many times, but I was also lucky enough to live there in 2011 and really explore. It’s a beautiful small town (population < 3,000) in Napa Valley, about an hour north of San Francisco on CA 29. Known today for its world class restaurants, luxury hotels and inns, the friendly residents and small town feel are, in my opinion, Yountville’s greatest assets, and there are plenty of things to see and do free-of-charge. Yountville also has an interesting history that goes back 160 years.

“In such a place I should love to live and die.“—George C. Yount

George Calvert Yount, a Missouri farmer, made his way to California in 1831 working as a fur trapper, and in 1836, he received the Mexican land grant “Rancho Caymus” (11,887 acres located in present day Napa Valley, including the areas in and around Yountville, Oakville and Rutherford). Yount planted on the property Mission (or Criolla) grape vines bought from General Mariano Guadalupe Vallejo of Sonoma, and built a cabin and grist-mill, becoming the first permanent Euro-American settler in Napa Valley. A village, now known as Yountville, was established in 1855. It became a municipality in 1965.

Just Let It Happen

Yountville is a great “walk around wine tasting” town. It’s a little more than a mile long with lots to see and plenty of spots to enjoy, making it the perfect place to spend a day exploring at a leisurely ‘stop & smell the roses’ (& the wine) pace with no specific agenda or scheduled tour stops.

Chandon Winery is a good place to starting the day wine tasting in Yountville — Map of Yountville

Walking up and down Washington Street, you’ll find along the way a number of wine tasting rooms, each unique in its offerings and experience. Therefore, lots of good options for you to discover. Below is a list of Zola’s favorite Yountville wine tasting sites, recommended for either the wine or the setting, and in many cases–both, because there’s no bad wine in Yountville.

The Favorites

♥ CHANDON WINERY It’s always good to start (or end) of a day of wine tasting with a sparkling cold glass at Chandon, located at the southwest end of Yountville — a beautiful place with 360 views. It’s an easy, short hike from downtown Yountville. Get there by taking California Drive under the highway overpass and across the railroad tracks, then turn right up through the vineyards on Domain Chandon Road. You can hang out or look around, all with a glass of champagne. Life is very good at Chandon.

♥ MA(i)SONRY In February 2019, Ma(i)sonry reopened as part of RH Yountville, a first-of-its-kind integration of food, wine, art and design . You can enjoy a glass of wine in the historic Ma(i)sonry building, beautifully transformed into a two-story wine vault, or sample tastings of premium, limited production wines and champagnes from some of Napa Valley’s top small producers in the trellis-covered outdoor living rooms.

♥ BEAU VIGNE The wines from this small, family winery are extraordinary. You’ll fall in love quickly.

♥ HILL FAMILY ESTATE Located at the corner of Mulberry and Washington streets, this charming tasting room is filled with an eclectic assortment of antiques and collectibles, and the top-quality wines are crafted from the grapes grown by the Hill family. You’ll enjoy the visit.

♥ HOPE & GRACE Easy to miss this one as it’s a small tasting room hidden in the courtyard of a small shopping complex (next door to Bouchon), but don’t pass it by. Hope & Grace wines are wonderful.

♥ CORNERSTONE There’s so much more to wine at the Cornerstone tasting room because there is so much to learn from the well-informed, friendly staff about food & wine pairings and the wines of Napa Valley. A chance to taste test the interactions of flavor and texture with impressive wines.

♥ V WINE CELLAR This place is like the best-ever wine shop, both quality and quantity. You’ll be tempted to browse the shelves for hours. The staff is happy to answer questions and help you locate that hard to find special bottle for dinner.

♥ ROBERT SINSKEY VINEYARDS Although it’s really too far to walk to Sinskey on Silverado Trail from downtown Yountville unless you’re up for a hike (also no side walk), it’s a quick 5-10 minute drive or you can bike down Yountville Cross Road. I always go for the Pinot Blanc (a long time favorite), but always enjoy the variety of tastings (with food pairings) and discovering something new to love.

More to Explore:

• The Art Walk – The installation of outdoor sculptures makes a walking tour of Yountville even finer. (Doesn’t cost a dime to look)

• The lovely French Laundry garden is located across the street from the restaurant (6640 Washington Street). Never will you see more beautiful veggie plantings or exotic looking chickens! (No charge to visit & look around)

• Located at the end of Lincoln Avenue (near the small Yountville Park) is the historic “George C. Yount Pioneer Cemetery and Ancient Indian Burial Grounds”. It’s fascinating, and open to the public (No Charge)

• Vineyards surround the town and provide scenic views for an easy hike (FREE)

• Many of the Yountville restaurants and hotels have daily happy hour special offerings, and that makes for the perfect budget-friendly last stop before dinner. Check out the menus when walking to see happy hour offerings, prices and times.

Special Events:

Art, Sip & Stroll Yountville celebrates ‘Art in April’ every year with a FREE ART EVENT featuring close to 50 artists of varying mediums, live music and craft beer & wine (of course). It all starts at the Napa Valley Museum where you can walk or board one of the shuttles to Washington Street for a stroll up and down the town center visiting artists, gallery exhibits, shops, tasting rooms, and restaurants as well as enjoy live music.

Bastille Day in Yountville – Traditionally on July 14, Bouchon Bistro & Bakery celebrate ‘La Fête Nationale’ with the people of Yountville at a small outdoor event featuring music, food and wine. [Travel Tip: There are many hard to resist baked goods and breads offered at Bouchon Bakery, and do not miss a chance to experience morning coffee and croissant on the small outdoor patio.]

There are dozens more special events, celebrations and parties going on in Yountville throughout the year. Check out the events calendar and find your fun → HERE

Because there is so much more to see and do, please share your wine tasting discoveries with us —- Sign up via the “Engage” page, and join your friends at The Flabby Wine Club.

For the love of Sancerre from the Loire Valley,
a short history of the wine and list of On2In2™ favorites

Information/References:
Napa: The Story of an American Eden, by James Conway* – a best seller, and captivating read on the history of Napa Valley, the people and families behind Napa’s wine making industry, and the stories of fortunes made and lost. *Zeester Media LLC may receive a small commission for a book purchase you make via the link within this page. This in no way affects the price you pay for the purchase.
Wikipedia: George Calvert Yount
About Yountville, The Town of Yountville website
Explore Yountville – Where to stay, dine, shop and taste (Yountville Chamber of Commerce)

Honey Bees

February 24, 2019 By Zola Zeester Leave a Comment

There are about 20,000 known species of bees. Only 7 species are honey bees which includes 44 subspecies that can all be grouped into three branches: Micrapis (dwarf honey bees), Megapis (giant honey bee), and Apis (domestic honey bees and close relatives).

Humans have been collecting wild honey as far back as 10,000 years ago, and some time later, began learning how to manage wild bees (aka ‘domesticating’ bees) using artificial hives made from hollow logs, wooden boxes, pottery vessels, and woven straw baskets. It wasn’t until the 19th century that a better understanding of bee behavior and their colonies resulted in the invention and development of a revolutionary ‘moveable comb hive’ that allowed honey to be harvested without destroying the entire colony. Beekeeping really took off from there.

HOW BEES MAKE HONEY

Beekeeping is both an art and a science as well as a fascinating hobby. — A look inside beehive by Annie Spratt/Unsplash CC0

Bees make honey primarily from flower nectar, but they’ll use other plant saps as well as the sticky and sugary liquid (called ‘honeydew’) secreted by insects feeding on plants. The bee sucks the liquid up through its long, tube-like tongue (called a ‘proboscis’) and stores it in its honey sac, then adds special enzymes that convert the nectar into different types of sugars as the nectar begins to evaporate. The bee returns to the hive, places the nectar into the cells of the honeycomb, and uses its wings to further evaporate water from the nectar. Warm temperatures within a hive continue the evaporation, and when the water content of the nectar is good and low, the bees seal the cell with a wax capping using the beeswax produced from the special glands in the abdominal segments of worker bees. Simple as that!

A TASTE OF HONEY

Honey is one of the world’s oldest foods, and it’s become increasingly popular today among foodies as different color, texture and flavor varieties have become available and the nutritional value is recognized as an added bonus to the sweet taste sourced from nature. In fact, honey is super rich in nutrients (glucose, fructose and water) and contains at least 16 antioxidants, bioflavonoids, and other plant substances such as grains of pollen as well as small amounts of other sugars, vitamins, amino acids, minerals and enzymes. Adding to all that good stuff, honey, with its antibacterial properties and healing power, is an ancient remedy in the treatment of wounds, burns, skin ulcers and inflammations.

There are also more and more hobby beekeepers and small producers, making fresh, locally produced honey more available at farmers’ markets and speciality stores and offering shoppers a chance to taste unique honey as well as help support beekeeping sustainability with a purchase. And now– incredibly, there’s a website to help you find locally produced honey anywhere in the world. GO TO → Local Honey Finder. The National Honey Board (USA agricultural promotion group) also has a Honey Locator Map for all 50 states, Puerto Rico, Canada and Germany. Try them both to find all the best spots for locally produced honey. (Tip – Call & verify online info before you take off for a new honey hole.)

IS BEEKEEPING THE RIGHT HOBBY FOR YOU?

If you’re thinking about beekeeping in Nepal, decide only after you’ve watched the video The Last Honey Hunter (Behind the Scenes). Two American photographers/climbers capture the harrowing process of harvesting honey from large hives of the Himalayan giant honey bee from under overhangs on the faces of vertical cliffs.

Beekeeping is both an art and science as well as a fascinating hobby. It also requires commitment and some know-how. Fortunately, you don’t have to be a rock climber, but there are a few things you should consider before embarking on a beekeeping venture:

Beekeeping requires commitment and know-how, but there are resources and local clubs to help the beginner beekeeper get started. — Beekeeper by Annie Spratt/Unsplash CC0

Allergies to bee stings. Anaphylaxis is a severe, potentially life-threatening allergic reaction. If you’re allergic to bee stings, this is not the hobby for you as a sting or two is inevitable in beekeeping. But, you can become an ‘arm chair beekeeper’ as well as help support environmental and education projects for research into sustainability of honey bees. [Go to → British Beekeepers Association Adopt a Beehive] You can also help bees by providing water and bee-loving flowering plants in an out-of-the-way spot within your backyard garden. [How to create an oasis for bees – Plant a Bee Garden]

Rules and Requirements. Check local ordinances, zoning regulations and homeowners association rules for beekeeping restrictions and requirements in your area, and talk to your neighbors to make sure bees would be welcomed in the neighborhood.

Local beekeepers association — Always the best information resource for honey lovers as well as beginner beekeepers. [Check out this → interactive map to find local beekeeping associations in USA and Canada, and the British Beekeepers Association online search tool to find local organizations within the UK → search UK. In Australia, find a club via the Amateur Beekeepers Association → find a local club. In New Zealand, search using a club map → here. If you reside in other areas of the world, there’s a good chance you’ll find helpful information for locating a nearby organization at this resource page → Honey Traveler – Beekeeping Associations, Journals & Magazines]

Beekeeping class. You’ll benefit from an introductory course that provides a basic understanding of beekeeping before you make a big investment in time and money. Most often you’ll find classes offered by local beekeeper associations or community groups, but there are online courses, too. For example, comprehensive online lessons and step-by-step basics (including videos) by Brushy Mountain Bee Farm are free → BEE Educated], and in the video series NATURAL BEEKEEPING, beekeeper Jerry Dunbar explains and demonstrates the entire beekeeping process, including establishing a new hive, monitoring and maintaining beehive health, harvesting honey, and transforming other products from the hive into useful healthy products humans can use.

Study Up. Do some online research and read books and magazines to learn more about bees and beekeeping. THE BACKYARD BEEKEEPER by Kim Flottum is a popular handbook filled with expert advice for urban and rural beekeepers at every skill level. There are also video documentaries that showcase bees and beekeeping around the globe. HONEY HUNTERS is a breathtaking documentary (the photography is amazing) that takes you from the perilous hills of Nepal to Paris rooftops for a look at some of the extreme methods involved in protecting bees and harvesting honey.

Resources/Information:
Definition and Uses of Honey, Food and Agriculture Organization of the United Nations
Honey: Its medicinal property and antibacterial activity by Manisha Deb Mandal and Shyamapada Mandal (Asian Pacific Journal of Tropical Biomedicine, April 1, 2011)
Beekeeping and Sustainability – Bees For Development
The Forest Beekeepers of Zanzibar, In Pictures (August 27, 2018) – Decades of intense farming has stripped much of the land, but reforestation programs are underway, and bees are helping by pollinating the plants and providing additional income to farmers from the sale of honey.
Massive Loss of Thousands of Hives Afflicts Orchard Growers and Beekeepers, NPR, The Salt (February 19, 2019) – Chemicals, loss of wildflowers, climate change, nutrition and viruses all affect the health of honey bees, but in 2019, a deadly parasite called the varroa mite is the cause of devastating losses of honey bee colonies. Many US beekeepers have lost half their hives, some as many as 80%.
Honey Bees and Beekeeping – Wikipedia

This article includes a few affiliate links to Amazon for books and videos. If you make a purchase directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo is courtesy of Jenna Lee/Unsplash CC0
Taste of Honey photo courtesy of Tookapic/Pexels CC0

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share what you know about bees and honey, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

The Martini

December 8, 2018 By Zola Zeester Leave a Comment

It’s very American; however, there are differing theories about the true origin of the martini as well as countless variations, including drinks called ‘martini’ or ‘tini’ something or other (e.g., vodka martini, appletini, french martini, dirty martini, chocolate martini).

The first dry martini, aka the ‘classic’, is often traced to a cocktail mixed in the early 20^th century at New York City’s Knickerbocker Hotel and another called the “Marguerite Cocktail” in a drink mixology book published in 1904. Tastes at the time were changing to a preference for less sugary cocktails, and by mid-century, the martini was at the peak of its popularity as it came to personify modern, sexy, sophisticated and glamorous ideals. Watch any film from that era, and you’ll get the idea from the many scenes involving mixing and drinking martinis. That sort of thing became outdated in the 1970’s, but in the 90’s, the martini experienced a comeback as it was rediscovered and remixed for a new happy hour crowd.

At the time of a recent search for ‘something other than wine’ to drink, it had been a few years since I’d even thought about drinking a martini, and the sparsely stocked liquor cabinet was lacking in options. However, a forgotten cocktail shaker was discovered hidden in the back behind an old bottle of rum. The big surprise… found gin and vermouth that had probably been aging 10+ years in half-emptied bottles, and there was a fresh lemon in the refrigerator. It was destiny.

I had a memory of making martinis with friends, but it had been a long time and my cocktail making skills are wanting (‘no skills at all’ is more accurate). Did some research, and came up with this version of a classic dry martini using ingredients on hand. After the first icy cold sip, I wondered why I’d waited so long for this bliss. It’s not really difficult to mix up one.

2 ounces dry gin (Tanqueray)
1 ounce dry vermouth (Martini & Rossi, Extra Dry)
ice
lemon twist*

Chill martini glass in the freezer
Pour gin & vermouth in shaker, fill halfway with ice, and shake** about 20 seconds
Strain in the chilled glass and garnish with lemon twist
Serve immediately, and savor simple perfection

CHEERS!

Editor’s Notes:

*If you don’t have a ‘channeling knife’ bar tool, use a vegetable peeler or paring knife to remove a strip of peel from a fresh lemon with as little of the white pulp as possible remaining. Before dropping the peel into the glass, ‘twist’ it over the drink to release the lemon oil scent. I chilled the peels in the refrigerator while mixing up the drink. Olives are also a favorite martini garnish that create a very different taste.

**The ‘shake or stir’ controversy comes down to this— it’s your drink, you decide. Shaking creates a cloudy, airy, slightly textured drink. Stirring results in a clear, silky smooth martini. [Stirring Tips: Add spirits into a chilled mixing glass. Place long spoon in the glass before adding ice (about 2/3 full). Stir briskly in circular motion at least 50 times (30-25 seconds). Strain in chilled drinking glass using a julep strainer.]

The gin to vermouth ratio is personal choice. I went with a conservative 2:1 for this experiment, and liked the results. In the 1930’s the typical ratio was 3:1. It went to 4:1 in the 40’s, and the gin portion continued to escalate in the late 20^th century with ratios reaching as high as 50:1 and 100:1.

Reference: “There is Something About a Martini”, by Max Rudin, American Heritage (July/August 1997)

Ready to try a Margarita?
Then you’ve got to check out Margarita Mixology

We’d love to hear from you! If you’d like to comment on this post, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy.

This page includes affiliate links to a shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature martini photo by Flickr user, Billy Abbott, CC BY-NC-SA 2.0

Cookie Crunch

December 1, 2018 By Zola Zeester 1 Comment

Traditions of cookie decorating can be traced back to the Middle Ages, and got a start in North America during the 17^th century with the introduction of cookie cutters, molds and holiday decorating by Dutch and German settlers. About 200 years later, decorating cookies for Christmas gained popularity in America as more German-imported cookie cutters became available and cookbooks featured cookies cut in holiday inspired shapes sparked creativity in home kitchens. Today, the popularity of cookie decorating continues to grow during holidays throughout the world with all sorts of creations.

This holiday season, Zandy R (@pillbug) has been working on a cookie cookbook and experimenting with different iced cookie recipes and techniques (sugar cookie cut-outs decorated with royal icing). You can do it, too. Here are her cookie decorating tips:

• Use your favorite sugar cookie and royal icing recipes, try something new or go nostalgic with a family recipe. Find Zandy R’s (@pillbug) absolute favorite sugar cookie and royal icing recipes here → Roll & Cut Sugar Cookies. If this is your first cookie decorating adventure, best to do a little research before starting. The Complete Photo Guide to Cookie Decorating by Autumn Carpenter

• It helps (a lot) to have the right equipment. To decorate cookies with royal icing, you’ll need piping bags and/or squeeze bottles (a bunch, if using different colors) and a small offset spatula or rounded butter knife (to help spread the icing). Also, toothpicks come in handy for tiny, precision work.

See Zandy’s favorite cookie baking tools below. The stainless steel rolling pin eliminates the sticky dough problem by keeping the dough cool, the battery-powered sifter is genius, the 4-tier cooling rack is a great space saver during mega cookie baking projects, and the Kitchen Aid mixer—well, that’s really a dream machine. For more information on any item, click/tap on the photo within the in the ad, and there’s a search box to help you find anything else your heart desires.

• Roll out cookie dough with a chilled rolling pin to avoid sticking. Have fun cutting out a variety of cookie shapes Holiday Cookie Cutters

• After cookies are baked and cooled, keep at least overnight (loosely covered with a sheet of parchment paper) before decorating.

• If using royal icing (as Zandy R did for her cookies), there are no quick short-cuts. Let each application dry before applying the next one. Check out Betty Crocker’s advice for decorating cookies with icing ⇒ here

• It’s a creative process of experimentation and experience, and that takes time and patience. Don’t be afraid to try different techniques and colors because you’ll get better and better the more you decorate.

• When something goes wrong and you totally mess up a cookie, eat it immediately.

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We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo courtesy of Gratisography CC0

Chrysanthemum

November 13, 2018 By Zola Zeester Leave a Comment

Across a waste of moorland, bleak and bear,
A lonely bird is flying, calling low—
The last of all the feathered host to go,
And loth to leave still lingers, calling, there
Within my silent garden-passes, where
The flowers are withered that in summer blow,
I walk with murmuring ghosts, that to and fro
Sway gently in the chill November air;

When, lo! I mark a little way apart
The sovereign glory of this waning year
That now, alone, unheralded hath come,
In gorgeous robes — alas, my fickle heart
Forgets the dead, and laughs that she is here,
The royal queen of fall, Chrysanthemum.

“Chrysanthemum” by Albert Bigelow Paine (Rhymes by Two Friends, 1893)

Júhuā

Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

Chinese scholars and poets frequently praise the chrysanthemum in ancient writings as a noble flower of elegance and strength, beautifully flowering during the cold days of autumn and early winter. It’s also designated as one of the Four Gentlemen, or Noble Ones, four plants depicted in Chinese art ‘bird and flower’ painting as far back as the Song dynasty (960 -1279), and later used by other artists in East Asia to represent the four seasons: orchid (spring); bamboo (summer); chrysanthemum (autumn); and plum blossom (winter).

Drinking chrysanthemum tea also dates back to the Chinese Song dynasty, and is still enjoyed today. It has a delicate floral aroma and light, refreshing taste, and is typically prepared by steeping dried flowers of Chrysanthemum morifolium or Chrysanthemum indicum in hot water, with sugar often added, and sometimes wolfberries (goji). The teapot of chrysanthemum flowers is customarily refilled with hot water several times during tea drinking, lightening the flavor and potency of the tea with each serving. While drinking chrysanthemum tea is believed to have cleansing and special healing properties, its effectiveness is uncertain, and it can cause side effects in some people. Therefore, best to consult your doctor before indulging. If you are allergic to ragweed, pregnant or nursing, avoid chrysanthemum tea and any type of supplement containing the flower.

Information/Resources:
You’ll find more history of chrysanthemum as well as planting/gardening information, tips and resources on the National Chrysanthemum Society (USA) website.
Be Careful – Chrysanthemums are toxic to dogs, cats and horses (Learn more about toxic plants ASPCA website)
General informational resource: Wikipedia – Chrysanthemum

See Spring Flowers blooming – right before your eyes

Football mums feature photo is courtesy of Erol Ahmed/StockSnap CC0
Chrysanthemum (1722-1735) Xian’e Changchun Album by Giuseppe Castiglione/Wikimedia PD Chrysanthemum tea photo courtesy of Ornella Binni/StockSnap CC0

Pumpkin Bread

November 6, 2018 By Zola Zeester 2 Comments

Since spotting the pumpkin bread recipe in a 1973 issue of Cosmopolitan Magazine, many loaves have been baked, eaten, and gifted by family and friends, and the recipe has been shared countless times because pumpkin bread is perfectly sweet and spiced with tastes of fall and winter holiday seasons and does not require special baking skills or technique (just a strong stirring arm). It freezes well, too. That means you can start baking now, and fill your kitchen with the aroma of delicious holiday happiness. Here’s an updated version of our long time favorite pumpkin bread recipe.

♥ Please share the joy.

PUMPKIN BREAD

INGREDIENTS

1/2 cup + 1 Tbsp Light Olive Oil (or ¾ cup margarine)*
2½ cups Sugar
4 Eggs
16 oz Puréed Pumpkin (canned or homemade from scratch)
2/3 cup Water
3½ cups Unbleached Flour
2 tsp Baking Soda
1½ tsp Salt
1½ tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 cup Chopped Walnuts or Pecans (optional)
1/2 cup Dried Fruit (optional) e.g. cranberries, cherries, golden raisins

*The original recipe called for margarine, but that was more than 40 years ago. Substituting olive oil is a contempo tweak.

ESSENTIAL EQUIPMENT

2 mixing bowls (1 large & 1 medium or small size)
1 or 2 spoons for mixing, wood or metal
1 whisk or a fork
2 loaf pans (approx. 8.5″x4.25″x2.75″) Only have one? Bake one at a time.
Measuring cups and spoons
Cake tester or skewer (wood or metal)
Cooling rack
Plastic wrap for keeping & freezer paper/plastic bags for storing in freezer

INSTRUCTIONS

• Preheat oven at 350°F/177°C, and prepare (grease & flour or spray with non-stick cooking spray) 2 loaf pans. You can use loaf pans made of any material (e.g, metal, glass, silicone), but using different types and sizes requires an adjustment of the baking time which you may have to do anyway as timing often varies with different ovens. Best advice to avoid a disaster, frequently check your pumpkin bread while baking, and don’t take out of the oven too soon or too late.

• In a large mixing bowl, lightly beat the eggs, then add the olive oil, water, pumpkin purée and sugar. Combine thoroughly. [If you are using margarine, first cream softened margarine & sugar in large bowl, add eggs one at a time, beating thoroughly, then mix in pumpkin purée and water.]

• In a separate, smaller sized bowl, combine the flour with all the other dry ingredients and spices.

• Stir the dry ingredients into the large mixing bowl of wet, pumpkin mixture, just a little at a time, and keep stirring until batter is thoroughly blended.

• If you’d like to add nuts and/or dried fruit, stir into the batter after it’s thoroughly blended.

• Pour batter into the prepared loaf pans.

• Bake for 1 hour+10 min @ 350°F. Check the pumpkin bread by inserting a cake tester stick or skewer in the center of each. Adjust time, if necessary. It’s ready to come out of the oven when the tester comes out clean.

• Cool on rack for 10-15 minutes before removing bread from loaf pan. Let loaves cool completely before wrapping tightly in plastic wrap. Pumpkin bread should keep a week in the refrigerator. If freezing, add another layer of wrapping (freezer paper or clear plastic freezer bags).

Another family favorite → German Chocolate Cupcakes

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your favorite recipe, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo of baking table courtesy of Andy Chilton/StockSnap CC0
Pumpkin bread photo by Flickr user, Rebecca Siegel CC BY 2.0

German Chocolate Cupcakes

October 11, 2018 By Zola Zeester 1 Comment

A German Chocolate Cake recipe by Mrs. George Clay was first published in a 1957 ‘Recipe of the Day’ column of the Dallas Morning News. It was referred to as ‘German’s Chocolate Cake’ (later simply ‘German Chocolate Cake’), not because it derived from Germany, but because Mrs. Clay’s recipe called for a sweet, dark baking chocolate known as ‘Baker’s German’s Sweet Chocolate’, developed in 1852 by chocolate maker, Samuel German, for the Baker’s Chocolate Company, an American brand. General Mills, owner of the Baker’s brand at the time of publication, distributed the cake recipe to other US newspapers and printed it on German’s Sweet Chocolate packaging, and it became a big hit throughout America, increasing sales of German’s Sweet Chocolate by a reported 73%. German Chocolate Cake is still popular today, and there are many variations and modified recipes.

The best birthday cupcakes were created from traditional German's Sweet Chocolate Cake recipe found in a grandmother's collection of cake recipes. — Source: Oma’s recipe collection

When it came time to bake cupcakes for a special birthday celebration, @pillbug went to her grandmother’s cake and pie recipe collection for inspiration. It’s a well-used spiral notebook filled with Oma’s favorites from friends and relatives as well as clippings from newspapers and magazines, and on the first page is the German’s Sweet Chocolate Cake recipe she saved from a package of German’s Sweet Chocolate. @pillbug used this traditional custard-like coconut/pecan frosting recipe for a German Chocolate Cupcake topping with sweet success:

Coconut-Pecan Frosting (makes 2 2/3 cups)

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ¼ lb (=½ cup) margarine, and 1 teaspoon vanilla

Cook and stir over medium heat until thickened (about 12 minutes)

Add 1 & 1/3 cups flake coconut and 1 cup chopped pecans

Beat until thick enough to spread

We made a traditional Coconut-Pecan frosting for German Chocolate Cupcakes, and decorated with a single red rose. — German Chocolate Cupcakes decorated with sugar red rose garnish

Information/Resources:
German Chocolate Cake (Wikipedia)
Inside Out German Chocolate Cake, Perfecting Deliciousness (October 11, 2014), recipe & step-by-step instructions for a version of the famous Bridge Street Bakery specialty cake, “Inside-out German Chocolate Cake” featured in Gourmet Magazine (March 2000) and now offered for purchase via mail-order.

Another family favorite for fall→ Perfectly sweet & spiced Pumpkin Bread

We’re the social type as well as cup cake lovers. Please register via the ENGAGE page to join the conversation, share your inspiration, ideas and recipes, and network with other On2In2™ playmakers.

Photos of German Chocolate Cupcakes: Courtesy of Zeester Media LLC, CC BY-NC-ND

Mooncake

August 28, 2018 By Zola Zeester Leave a Comment

A mooncake (yue bing) is a Chinese pastry traditionally filled with a sweet, dense filling (make that very sweet, very dense) and one or more whole salted egg yolk (symbolizing the full moon). The tops of these delicacies are decorated with imprints of Chinese characters for longevity and harmony and the name of the bakery as well as images of the moon, flowers, vines, Chang’e (Chinese goddess of the moon), or a rabbit (symbol of the moon), and there hasn’t been a Mid-Autumn Festival celebrated in China without mooncakes since the Tang Dynasty (618-690 and 705-907) when they were first used as offerings to the moon and eaten during worship. Today, mooncakes are customarily offered and shared between friends, gifted to business clients and relatives, and eaten at family gatherings while celebrating the festival, and there are many different crusts, fillings and regional styles.

Although deeply rooted in ancient tradition, the sky’s the limit when it comes to contemporary-style mooncakes. The many modern creations include low-fat and sugar-free versions, exotic flavors and ingredients, and unique, custard-style fillings. Häagen-Dazs was one of the first to create an ice cream mooncake. They were a big hit (everybody loves ice cream!).

You might want to try this Home Baked Mini Cheese Shanghai Mooncake recipe (by Kimiya Lim, makes 16 small cakes) as it’s simpler and less time consuming than baking traditional mooncakes.

Ingredients

140g (1 cup) Cake flour
1/2 tsp Baking powder
10g (1 tbsp) Custard powder
25g (1/4 cup) Milk powder
2 tsps Parmesan Cheese powder
40g (3 tbsps) Caster sugar
50g (1/3 cup) Softened butter
1 egg

4 Salted egg yolks (optional)*
320g (11 1/2 ounces) Lotus paste**
Black sesame seeds

Directions

Bake in preheated 130°C – 150°C (250°F – 300°F) oven for first 10 minutes, take out & cool for awhile then egg wash and sprinkle tops with a few black sesame seeds. Return to oven and bake for another 18-22 minutes or till golden on top. Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.

* Salted duck eggs are a common ingredient in Chinese cooking. Traditionally, they are preserved whole and raw in brine, and after a few weeks, the salt water draws out the moisture within the egg, concentrating its flavor. The yolks hardened into bright orange balls. Find them at your local Chinatown market or brine duck (or chicken) eggs ahead of time at home.
** Lotus seed paste is a sweet and smooth filling made from dried lotus seeds. Purchase ready-made at your local Chinatown market or make at home.

Resources/Information:

Mooncakes in Modern China, by Meredith Butenhoff, Allyn Wiggins, Hattie Grant, & Brandon Bank (Debunking Myths of China, Furman University, October 25, 2016), article includes recipe & instructions on how-to-make mooncakes
The Right Way to Eat Mooncake, by Ellen Duong (Sampan, August 5, 2016)
‘Mooncake’ (Wikipedia)

SHOP Mooncakes← ← Click/Tap on this link to shop for mooncakes on Amazon. [If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.]

More family tradition in the kitchen with fall favorites:
♥ German Chocolate Cupcakes
♥ Pumpkin Bread

Feature photo is courtesy of Flickr user, Chee Kweng Teoh, CC BY-NC-ND 2.0

Sancerre

May 25, 2018 By Zola Zeester Leave a Comment

Sancerre is a French wine AOC (controlled designation of origin) for wine produced in the Sancerre geographical area, located in the eastern part of the Loire Valley. It is well known today for the Sauvignon blanc grape that comes from vines planted after a phylloxera epidemic late in the late 19^th century wiped out the majority of the vineyards in the region. Beginning in the late 1940’s, Sancerre gained popularity as an easy to drink, elegant, and food friendly white wine as it pairs well with fish, cheese and even sushi.

It’s a Zola favorite—light and smooth with low alcohol content and no hint of oak or grassy taste. Always reliable for serving at parties, lunch or dinner (especially a seafood course). Prices for a good bottle in US usually run in the $25+ range, but lower and higher can also be found. It’s a happy day when a new one is discovered. Here are a few of the best finds (so far, because the tasting never stops).

Sancerre wine is easy to drink and pairs well with food.

A recently discovered Sancerre made it's way on the favorite list

Sancerre is an easy to drink white wine, and this rose is really the perfect glass for a warm spring day.

Sancerre is an On2In2™ favorite white wine, and with the clean, crisp taste, it's perfect with so many different foods, including sushi. Try a taste using these recommendations.

Information/Resources:
Loire Valley, Discover France website ( information on the food, wine, châteaux, music festivals and parks and recreation of Loire Valley)
Wine and Gastronomy: A Sancerre Way of Life, Visit French Wine website (recommendations on how best to enjoy Sancerre in the Loire Valley)

You’ll have the best experience with this walking tour guide to Zola’s favorite wine tasting spots in Yountville, California

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your wine inspiration with our Flabby Wine Club, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo of grapes courtesy of Pixabay/Pexels CC0

Gastronomy

Handcrafted Coffee at Home

Exploring Yountville

Honey Bees

The Martini

Cookie Crunch

Chrysanthemum

Júhuā

Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

Pumpkin Bread

PUMPKIN BREAD

German Chocolate Cupcakes

Mooncake

Sancerre

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Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

PUMPKIN BREAD

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