Chinese New Year, Chef Richard Lipton

In ancient times, Buddha was about to "pass on" to a higher plane of existence. Before he left this earth, he called all animals to him for final instruction. Only 12 animals showed, and to these twelve, he gave them a year on the calendar, stating that anyone born on a specific animal year, would have attributes of that animal.

On February 1st, 2003, the Year of the Sheep commenced. Some say it is the year of the Goat or Ram, but they are all grouped in the same "family" of sheep. People born in the Year of the Sheep are often said to have good taste and be the center of attention.

Traditional food served on the Chinese New Year symbolizes prosperity, luck/fortune, and longevity. Certain foods are traditionally served as much for the taste as for what they represent.

For instance, whole fish and chicken is served (and by whole, yes, I mean, head, feet, and wings). This represents the beginning to the end of the New Year and is symbolic of the beginning as well as the end of one's journey through life.

Longevity is represented through un-cut noodles served with fresh vegetables, which re-connects us to the earth from whence we came and will be again. The noodles have to remain un-cut for the longevity symbolism to be there.

I have included the Cold Glazed Salmon recipes here for anyone who is interested in observing the Chinese New Year, or knows someone who is. Obviously, whole fish is easier to come by in the states than whole chickens, and salmon is, by far, the most prevalent whole fish in the states with which to feed an entire family. Going for a party of one? Rainbow trout or red snapper fish are also available whole and work just as well.

Innovative desserts bring a new spin to the holiday menu

December 19, 2001

   
Desserts are the perfect ending to a wonderful meal. No matter how good the fish, pasta, vegetables or meat was, the dessert just makes everything else seem second rate.

That is, of course, as long as the desserts are edible. As the Hanukkah/Christmas holidays come once again and we get ready to say goodbye to 2001, we start preparing our holiday feast menu. And, what menu would be complete without the dessert table for the kids to want first?

Many more things are available today to use in the kitchen than people had even 40 years ago. New and innovative recipes come out daily to use in place of the traditional cheesecakes, pumpkin pies and apple pies. I'm not saying these desserts are outdated; however, a lot of fun in baking and cooking is substitution and experimentation.

Banana bread is good, but pumpkin bread might be better. Chocolate cake is wonderful, but Chocolate Mousse Cake?
Mmm, makes my mouth water. Make some small tarts for kids to handle and put their or your favorite fruit and/or nut in them. If you don't like apricots, use cranberries, blueberries or raspberries.

Baking always seemed so strict and in some ways, it is (with the measurement of flour, eggs, and sugar). But you can be as equally creative with pasta, seafood and vegetables.

Enjoy these holiday ideas, play with them as you desire -- have some fun with this year's holiday menu. Bon Appetit!

Try the recipes in our Christmas edition.

APRICOT-NUT TART

PUMPKIN BREAD

WARM CHOCOLATE MOUSSE CAKE

King Cakes popular treat for Mardi Gras

February 13

In the city of New Orleans, Mardi Gras is quickly approaching, and the city is ready to celebrate in ways undreamed of in most other places. The parades, the parties and the beads are as enormous as the crowds who are out to watch and participate. 

King cakes are the favorite confection. The legend is that a ring is placed within the cake, and whoever finds the ring will be granted luck and prosperity over the following year. While most King Cakes are nothing more than tri-colored bundt cakes, the traditions that spawned them are far from
ordinary.

Food coloring can be purchased from local stores and, with the following recipes for similar cakes, red, green and blue King Cakes are easily made; a personal Mardi Gras can be achieved wherever you are. 

Enjoy these recipes, and le bon temps roule (let the good times roll).

CHOCOLATE RUM CAKE 

(King Cake)

24 ounces (720 g) bittersweet chocolate
1 pound (454 g) butter
4 cups (8 dl) sugar
16 eggs
2/3 cups/ 1-1/3 dl) dark rum
1 tablespoon vanilla
1 tablespoon light salt
3 cups (6 dl) flour, sifted

Grease and flour two tube pans. 
Melt chocolate and butter and place in a large bowl. Place in 
large mixer and beat. Add sugar, eggs, rum, vanilla and salt.
Add flour; mix on high. Pour into pans. 
Bake for 1 to 1-1/2 hours at 350 degrees F (180 degrees C). 
Cool; remove from pans.

CHIFFON CAKE 

16 eggs
13 ounces (390 g) sugar
13 ounces (390 g) flour, sifted

Over a Bain-Marie, whip eggs and sugar until brought to body 
temperature. Continue to whip mixture until thick enough to 
hold a figure eight. Gently (as not to allow the batter to fall) 
fold in flour. Pour into a lined sheet pan. 
Bake at 450 degrees F( (230 degrees C) for 12-15 minutes.

Chinese New Year, Chef Richard Lipton

In ancient times, Buddha was about to "pass on" to a higher plane of existence. Before he left this earth, he called all animals to him for final instruction. Only 12 animals showed, and to these twelve, he gave them a year on the calendar, stating that anyone born on a specific animal year, would have attributes of that animal.

On February 1st, 2003, the Year of the Sheep commenced. Some say it is the year of the Goat or Ram, but they are all grouped in the same "family" of sheep. People born in the Year of the Sheep are often said to have good taste and be the center of attention.

Traditional food served on the Chinese New Year symbolizes prosperity, luck/fortune, and longevity. Certain foods are traditionally served as much for the taste as for what they represent.

For instance, whole fish and chicken is served (and by whole, yes, I mean, head, feet, and wings). This represents the beginning to the end of the New Year and is symbolic of the beginning as well as the end of one's journey through life.

Longevity is represented through un-cut noodles served with fresh vegetables, which re-connects us to the earth from whence we came and will be again. The noodles have to remain un-cut for the longevity symbolism to be there.

I have included the Cold Glazed Salmon recipes here for anyone who is interested in observing the Chinese New Year, or knows someone who is. Obviously, whole fish is easier to come by in the states than whole chickens, and salmon is, by far, the most prevalent whole fish in the states with which to feed an entire family. Going for a party of one? Rainbow trout or red snapper fish are also available whole and work just as well.

Cold Glazed Salmon

3/4 cup white wine

2 sprigs rosemary

8 fresh basil leaves

2 slices lemon

3 sprigs tarragon

3 sprigs celery leaves

3 shallots, minced

1, 7 lb salmon, rinse and pat dry

8 cups unflavored gelatin, mixed with cool water

1 turnip

1 egg yolk, hard boiled

In saucepan, combine wine, basil, tarragon, shallots, rosemary, lemon, and celery. Simmer 20 minutes or until liquid is reduced to 3 tbsp. Lay salmon on a piece of heavy aluminum foil that has been cut twice as long as the fish. Pick up edges of foil and pour wine reduction over the fish evenly. Season with salt and pepper to taste and enclose fish totally in foil, crimping foil to seal tightly.

Place salmon on full sized roasting pan and bake in preheated 375 degree oven for 55-60 minutes. Remove from oven, place on work surface, and open foil slowly (be careful of the steam, it can burn worse than hot water). Remove skin from top of salmon carefully, as it should just peel right off. Leave the head and tail in tact. Invert salmon on to a platter and repeat with the skin on this side as well. Cover and refrigerate overnight. Peel and slice turnip into any shape you choose (used for garnishing and totally optional). Keeping the unflavored gelatin liquid, spoon it over the fish evenly. Crumble egg yolk over the fish and place turnip shapes wherever desired. Put another coat of gelatin over the fish and garnish and refrigerate another 3-4 hours or until gelatin "hardens". Serve with chopped onions, capers, and more minced hard boiled egg, if desired.