Food for Thought: Raspberry M&M's? Critics not too sure
Critics Cupboard: M&Ms Razzberry
Spatula Down: M&M's pairing of raspberries with milk chocolate is like pitting The Hulk against Dr. Ruth. The raspberries ruthlessly dominate the mild milk chocolate. (There's a good reason why pastry chefs pair raspberries with DARK chocolate.) To add insult to injury, the oh-so-artifical raspberry flavor lingers on the tongue, an unpleasant reminder of this sure-to-be short-lived candy. -- Saimi Rote Bergmann
Spatula Sideways: Love the pretty magenta color and the plumped-up size of these M&Ms. Don't love the fact that "raspberry" is absent from the ingredient label. What is listed is the vague mention of "artificial flavors," which explains the suspiciously man-made raspberry taste. I can take them or leave them; however, a friend of mine who adores all things chocolate-raspberry got pretty razzed over them. You will just have to see for yourself. -- Jennifer Mastroianni
Number to Know: $54,000
Amount of money an 81-year-old bottle of Scotch whiskey sold for at auction in New York last weekend. The bottle bottle was distilled at Macallan in Scotland in 1926, bottled in 1986 and rebottled in 2002, according to The Associated Press.
Easy Recipe: Creamed Peas And Potatoes
10 very small new potatoes (yukon, red rose, etc.)
2 cups frozen petit peas
1 small bag frozen pearl onions
2 Tbsp butter
1 heaping tbsp flour
Salt and black pepper
About 2 cups whole milk
Sliced chives for garnish
Scrub potatoes and cut in half horizontaly . Place the potatoes in a saucepan, cover with water and 1tsp salt. Bring to a boil, then turn down to a simmer and cook until just tender. Remove from the heat, drain and set aside. In a saucepan, melt the butter. Add the flour and stir constantly over medium heat to form a paste. With a wire wisk, wisk in the milk so that no lumps remain. Cook, stirring constantly until the sauce thickens. If sauce is too thick, add a little more milk. Add salt and pepper to taste. Add the frozen onions and cook, stirring constantly for 8 minutes or until the onions are thawed and hot. Add frozen peas, and the boiled potatoes. Adust seasoning and stir gently. Pour into a warm serving dish and sprinkle the chives on top. -- www.yummyfood.net
Wise to the Word: Vichy Carrots
To be authentic, Vichy (VIH shee) carrots must be made with Vichy water, a sparkling mineral water from the springs in the spa city of Vichy, France.
Carrots are thinly sliced, then cooked with a small amount of Vichy water, butter and sugar until tender, then garnished with fresh parsley.
If you don't have Vichy water, you can substitute soda water, or plain water and a pinch of bicarbonate of soda. Some recipes call for adding a dash of lemon juice, or orange juice, a sprinkling of nutmeg, a clove of garlic, or a spoonful of brandy. But all recipes agree the sauce should be cooked until it reduces to a glaze on the carrots.
Carrots Vichy Recipe
2 cups carrots, thinly sliced
1/2 cup Vichy water or plain water
Pinch bicarbonate of soda (baking soda) if not using Vichy water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon lemon juice (optional)
Place all ingredients in saucepan and cover. Bring to a simmer. Reduce heat to low, remove lid and simmer until the water is mostly absorbed and the butter and sugar form a glaze. Sprinkle with chopped fresh parsley and serve. Yields 4 servings. -- Canton Repository
Wine Tips
Some wine-aging tips from www.hintsandthings.co.uk:
- A new Beaujolais is designed for a short life and needs to be drunk within six months, longer than this and it will taste like vinegar.
- Among good wines, the typical pattern of a good red Burgundy is six years maturing, six peak years and six gently declining.
- Bordeaux takes longer than the same quality from Burgundy. Probably eight years for a good one and some may take as long as 15 years.
- White wines mature faster and fade faster.
- A good white Burgundy could be ready in three years, half the time of its red counterpart and only sweet ones, like the famous Chateau Yquem develop with age.
GateHouse News Service