The event was a two-day affair in Bryant Park in midtown Manhattan. It was a snowy, cold day and while it brought out the skaters to the ice rink (CitiPond), it kept away a lot of visitors from the festival, which was a shame. They had prepared for 50 children per event, and the numbers were nowhere near that. The most kids I saw at any demo/performance were perhaps 20. But there was a nice cross-section of kids. They ranged in age from toddler to teen; they were black, white, and Asian; and I even saw a couple of kids who, I had reason to believe, had two daddies. These are all good things.

Although there was a lot of frenzied running around, it seemed that they really didn’t have a whole lot for the volunteers to do. I tried to brave out the cold in my chef jacket, in an attempt to maintain a professional appearance at all times. I even helped deliver trays of prepped foods from the event services pavilion to the main building, where they were doing other demos, with no coat.

After a while, another volunteer and I were assigned to the stage tent to help out with the demos. The stage tent was one of those temporary metal-and-Plexiglas structures, and although they had heaters in there, it was absolutely freezing. Over time, I slowly donned parts of my outwear: first my gloves, then my hat, and after about 2 hours, I couldn’t take it any more and finally put on my coat. And despite the fact that I was wearing my snow boots, my toes were frozen after several hours. I eyed the main building, a café/lounge called Celcius, with envy, wishing that I’d been assigned to the demos in there.

The first demo I assisted in was “Avocados From Mexico: Guacamole Mashing with Cricket Azima.” Cricket Azima is a co-founder of the Kids Food Fest and The Creative Kitchen. I had gone in with my knife roll across my back, kind of like an arrow quiver; Cricket told me to put the knives down so as not to scare the kids (not that they would have known that there were knives in there.) Kids were given plastic bags with an avocado and some tomato. The other volunteer and I handed out the bags, along with limes, cilantro, and salt. The kids squeezed the limes into their bags (or their parents did), pinched off the cilantro leaves, and grabbed a pinch of salt, sealed the bags, and then squished everything together with their hands. Then they got to eat it with sweet potato chips.

Next up was “Table Time with Mr. Manners,” hosted by Tom Farley, an etiquette specialist. He engaged the kids in a talk about table manners and the kids’ answers to his questions were pretty cute. For example, he asked them to name some bad table manners, and one kid responded, “No spitting on the table.”

I was interested in “Akiko Thurnauer: Japanese Onigiri Rice Balls,” Chef Akiko and her sous chef taught the audience how to make Japanese rice balls by hand and by using a mold (which actually yielded rice rolls). One of the ingredients she used was red shiso, which is often referred to as Japanese basil. It did have a basil-like flavor, crossed with maybe oregano. Green shiso, also called perilla, is part of the same as basil, but red shiso is another type called akajiso, and is used to dye umeboshi, which are pickled ume plums. (We used a lot of umeboshi paste and vinegar quite a bit at The Natural Gourmet Institute. The medicinal benefits of umeboshi is the subject of another blog. Stay tuned.)

I took a break during “Circus Balancing,” as it did not require any culinary assistance. Cricket was up next with “Snack Time Choices.” At that point, I could no longer feel my toes and decided that 6 hours was enough for me.

All in all, it wasn’t the culinary experience I’d hoped it would be, but it was educational to see the behind-the-scenes activities of an event like this. Well, at least I got a few Clif Bars out of the deal.

A block away from Broadway Panhandlers, I spotted a Financiers, a French coffee/pastry shop, on Astor Place. There’s a Financiers around the corner from my school and I had stopped in there just about every week for a cup of Saturday afternoon coffee, but I had never tried one of their baked goods. So, here was my opportunity. I walked in and checked out the selection in the display case, and found it oddly sparse. I don’t know if this was normal for a Saturday afternoon or if they had gotten a huge influx of people stopping in for something warm and a bite to eat on this bitter January day, but there was not much of a selection. I almost walked out.

Then something caught my eye. Something labeled a galette de rois. With my very limited knowledge of French, I knew that this meant “king cake,” which was reinforced in my mind when I realized what time of the year it was.

King Cake is puff pastry filled with frangipane cream and is associated with the Christian festival of Epiphany. The feast of the Epiphany, traditionally falling on January 6, is the celebration of the revelation of Christ in human form. For Christians in the Western world, this more specifically celebrates the visitation of the Three Kings on the Baby Jesus, which is why the holiday also goes by the name of Three Kings Day. In the East, it revolves around the baptism of Jesus in the Jordan River. In the United States, the king cake is also eaten in celebration of Mardi Gras, as it is wherever Carnival takes place. Traditionally, a little ceramic baby (representing the Baby Jesus), or some other trinket, is baked inside the cake. The person who gets the little prize is responsible for hosting the following year’s Epiphany celebration. The English tradition is to put a bean in the cake, which is why it also goes by the name Bean Cake. (By the way, there’s a different kind of king cake that is actually a stuffed bread and which is decorated with bright Mardi Gras-type colors. That’s not the kind of king cake I’m talking about.) In the French tradition, a large king cake is topped with a paper crown.

Love Live the King

When I stepped onto my train, I sat down and reached into my bag for a bite of my galette de rois. I tried to break off a mouthful but as I pinched the crisp pastry, I discovered that it was so flaky that it crumbled in my fingers. And it was so buttery that my fingers came away with the pastry glued to my fingers. I knew that if I made any further attempts at breaking off a piece, I would be covered in puff pastry flakes. My king cake had to wait until I got home.

So, now I was home. I made myself some espresso and cut into my cake. The flakey layers crackled slightly as the knife went through them, which promised me a light crunch between my teeth. I wasn’t disappointed. The puff pastry was indeed light, flaky, and buttery, but not sickeningly so (when something is too buttery, it makes me nauseated). The frangipane cream was sweet but not cloying, and had floral, fruity notes. Frangipane is an almond pastry cream made from butter, eggs, sugar, and almonds. It is sometimes enhanced by almond or vanilla extract, or other flavorings. It was really a delicious dessert.  

If you want to try making king cake yourself, it’s really quite easy, and here’s a recipe that I made up myself. Although king cake is usually for the Epiphany, I think it will go over very well any time of year.

Galette de Rois (King Cake)*

Frangipane Cream
1/2 cup ground almonds
½ cup softened butter
2/3 cup organic sugar
1 egg
1/2 teaspoon almond or vanilla extract

1 package puff pastry (thawed if frozen)
1 egg

1. Preheat oven to 425 degrees.

2. Combine all frangipane cream ingredients in a food processor and process until smooth and creamy.

3. Cut four 4-inch circles in the puff pastry sheet. Place two of them on a baking sheet lined with parchment paper.

4. Place equal amounts of the cream in the center of the two circles. Top each one with the remaining puff pastry rounds. Pinch them gently around the edges to seal.

5. Beat the egg with a little water and brush the egg wash over the tops of each galette.

6. Bake for about 30 minutes, or until golden brown. If it gets too dark too fast, lower the heat to 350 and continue baking for 10 to 15 minutes.

* For a traditional celebration, make several batches and place a little ceramic baby, bean or trinket in one of them. Share them with family and friends and whoever gets the prize will have to make them next year. You can also make little paper crowns and top each cake with one.

Virtually every culture in the world has one form of pizza or another. In the last couple of decades it has even found its way to the most culturally isolated countries. You probably knew that pizza is an Italian creation, but did you know that it goes back to the ancient Romans? The Romans made what they called moretum, a plain baked piece of dough that they ate with onions. Near the beginning of the 2nd second century A.D., the word picea entered the language to describe a piece of round dough dressed with various toppings, perhaps influenced by the Greek word pièzo, “to flatten.” It finally became pizza soon after. (Sauce didn’t enter the picture until the 18th century.)

The pizza that we know today was created in Naples in 1535 in honor of the marriage of Bona Sforza to Sizismondo I, King of Poland. Despite its grand origin, it became a food for common folk. Pizzerias started out as little holes-in-the-wall, selling pizza to the local peasants. As pizza’s popularity grew, pizzaiuoli (pizza-makers) began adding tables and chairs to entice people to enter. Little by little, they began to decorate and beautify their establishments by putting in colorful tiles or fancy brickwork.

Gennaro Lombardi opened the first pizzeria in the U.S. in New York in 1905. Over time, it became very popular and more pizzerias opened all across the country, becoming a favorite gathering place for people of all classes. Today, pizza is just as American as it is Italian. According to one urban legend, U.S. pizza is so popular that in the 1980s, college students in England ordered pizza to be shipped overseas. Papa John’s pizzeria filled the largest pizza order in history by delivering 13,500 pizzas in June of 2006. This surpasses the Guinness World Records champion, Little Caesar’s, who delivered 13,386 pizzas on August 19, 1998 to employees of the VF Corp. of Greensboro, N.C. at 180 locations in the U.S.

(Excerpt from What, No Meat?: Copyright © Roberti Roberti
Do not reprint in ANY form or media without express written consent.)

Wednesday night was pizza night at the Natural Gourmet Institute. It was probably a little awkward for some because our bread class was cancelled due to Hurricane Irene. Irene hit us full-on on Sunday, August 28, 2011, but the city began shutting down on Saturday. Mayor Bloomberg ordered all mass transit to halt service at noon. This meant that people could get to class but they wouldn’t be able to get home. So, the school closed. That was a relief to me because to make up those classes would have been a pain in the behind for me.

Logically, bread baking should be a prerequisite to pizza making, but circumstances precluded that. But the students in my class are pretty quick learners and in the end, we made some pretty tasty pizzas and focaccia, some of them gluten free. (However, I must say that I did not agree with all the toppings that were made available to us. I just don’t think that tofu belongs on a pizza, no matter how tasty you make it.)

First, we all started by making sponges, a starter made with yeast, water, and flour and is set aside to ferment. Some bakers make a sponge and let it sit for days, even weeks. Some starters—often called “mothers”—have been around for years and years. This is achieved by making a dough with the starter, then taking a piece from that dough and setting it aside, making a dough with that starter, taking a piece, and so on. Artisinal bakers are known for doing this, as it supposedly makes a superior bread.

One of the gluten-free versions of the pizzas was slightly gummy. The bottom was crisp but the part just beneath the toppings had the appearance and texture of undercooked dough, even though it wasn’t undercooked. But the flavor was quite good—better than you’d think from a gluten-free dough. The texture of a gluten-free dough can never be that of regular dough, but you can still get a really good pizza, with a nice, fluffy texture and, with the right toppings, a complex flavor.

We were each assigned a specific recipe. Mine was pissaladiére, which is a French pizza made with caramelized onions, Niçoise olives, and anchovies. I thought it came out pretty good, although I refused to use anchovies. Sorry, all you anchovies lovers, but I just can’t stand the sight, smell, or taste of them. And that pizza was delish! I split my dough into quarters, so I wound up with 4 small pizzas. (See the picture below.)

It was a scramble to get a pizza stone. We actually had lines forming because there were only a few pizza stones and each person had multiple pizzas to throw into the oven. But, eventually, everyone got theirs in and we feasted! At the beginning of class, I was starving. By the end of class, I was stuffed.

So, here is the recipe for pissaladiére, as I made it in school. Enjoy!

Pissaladiére

Sponge:
¼ cup warm water
1 ½ tsp dry yeast
2 Tb unbleached white all-purpose flour

Dough:
½  cup warm water
½ tsp sea salt
1 Tb olive oil
1 ½ cups unbleached white all-purpose flour
cornmeal for coating peels

Topping:
1/3 cup olive oil
4 lbs. onions, thinly sliced
3 cloves garlic, peeled, whole
2 Tb Herbs de Provence
½ tsp sea salt (or to taste)
freshly ground black pepper
1 cup Niçoise olives, pitted
6 plum tomatoes, sliced (optional)

Sponge
In small bowl, combine ¼ cup water, yeast, and 2 Tb flour; stir until thick like batter. Cover sponge and set aside in a warm, draft-free place for 20-30 minutes.

Dough:

1. Add ½ cup water, salt, olive oil and just enough of the remaining flour to create dough that pulls away from sides of bowl.
2. Knead dough on table about 10 minutes or until soft dough is created.
3. Place dough in medium, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm place for 45-60 minutes or until dough has doubled.
4. While dough is proofing, place pizza stones in preheated 425 oven, and prepare toppings.

Toppings:
1. Heat olive oil in medium pan over low heat. Add onions, garlic, Herbs de Provence, salt, and pepper. Slowly cook about 25 minutes, stirring occasionally until onions are very soft and translucent (don’t brown). Remove garlic.

2. Gently punch down dough and cut into 2 equally sized balls. Stretch out each ball of dough into a circle about 1/4-inch thick. Place on peel.

3. Spread cooked onions on top of each dough. Add tomato slices and sprinkle olives over the top. Fold edge of dough over onion mixture to cover about 1 inch around. Let rise 15-20 minutes.

4. Slide pissaladiére onto hot pizza stones and bake 20 minutes or until golden brown.

Rambutans are grown in Thailand, Malaysia, Indonesia, the Philippines, and Australia, and can be found usually in Asian markets.

Sea Urchin

The “shell” of a rambutan looks like a sea urchin, with spindly “tentacles,” and

it’s usually reddish or yellowish. The inside is very much like a lychee, except that it is firmer. The texture of a rambutan is also like a lychee, but its flavor, although also similar, is milder and less perfumed. And, also like a lychee, the flesh surrounds an almond-like pit.

Rambutans are high in vitamin C, and have some copper, manganese, and trace elements of potassium, calcium, and iron, among other nutrients.

If you have a hard time finding rambutans locally, Melissa’s produce will ship them overnight to you.

Here are a couple of recipes that Melissa’s offers for rambutan. Have fun and let me know what you think of them.

Rambutan and Longan Salsa

By Ida Rodriguez

Ingredients
8 ounces Rambutan peeled halved and seeded
8 ounces Longans peeled halved seeded
1/2 each Organic Bell Pepper (use Red and Yellow Bell Peppers) diced
1 Jalapeno Chile minced
3 Organic Green Onions chopped
3 tablespoons Lime Juice
Salt to taste

Directions
Combine all ingredients in a small bowl, gently toss to mix. Season with salt.

Rambutan, Pineapple And Tofu Curry

By Andrew Faulkner

Ingredients
18 ounce Organic Tofu, cubed
5 tablespoons Peanut (Groundnut) Oil
12 pieces Organic Ginger
2 Red Fresno Chiles
2 Cardamom Seed Pods
3 cloves Organic Garlic
2 tablespoons Garam Masala
2 teaspoons Coriander ground
2 tablespoons cumin – ground
1/2 teaspoon Turmeric
1 teaspoon Salt
1 small South African Baby Pineapples
5 Rambutan (or Lychees)
1 Pineapple Juice
7 ounces Coconut Milk

Directions
Fry the tofu and set aside. Heat the oil in a heavy bottomed saucepan. Add the ginger, chiles, cardamom pods and garlic and sauté. Add the garam masala, coriander, cumin and turmeric and lightly fry. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer. Add the coconut milk. Serve with rice when cooked.

Photo: Good Housekeeping

Today is a most sacred day for peanut butter cookie lovers. It is, my friends, National Peanut Butter Cookie Day. PB cookies is one of life’s gifts to us. Peanut butter, credited to George Washington Carver, is believed to have been created by the Aztecs, which wouldn’t surprise me, since they utilized nuts, seeds, and legumes in every possible way.

But however peanut butter originated, it is the genius of using it in cookie dough that deserves kudos. With its salty-sweet taste, reminiscent of molasses, and its trademark  fork-made cross-hatch pattern, PB cookies have become a staple of the American pantry.

According to Whatscookingamerica.com:

It is not until the early 1930s that peanut butter was listed as an ingredient in cookies. The 1933 edition of Pillsbury’s Balanced Recipes by Mary Ellis Ames, Director of the Pillsbury Cooking Service, contains a recipe for Peanut Butter Balls. It instructs the cook to roll the dough into balls and press them down with the tines of a fork. This practice is still common in America today.

I remember very vividly learning how to make peanut butter cookies in Home Ec class in junior high school. (Do they still teach Home Ec in school?) I only remember three things from that class: 1) Stainless steel sinks stain (from water), 2) how to make peanut butter cookies, and 3) practicing fire safety procedures by rolling ourselves up in asbestos blankets. Yeah, good times.

I’m not a huge cookie monster, but put PB cookies in front of me, and I’m done. I have a tremendous weakness for them. So, today is a day of reverence for me, and in honor of the day, here is a PB cookie recipe from Epicurious.com, originally appearing in the January 1998 issue of Bon Appétit. Enjoy! (I know I will.)

Hor d'Oeuvres at Natural Gourmet Institute

* Phyllo Triangles with Savory Mushrooms
*Tempeh Nori Packages
*Fried Shrimp with Wasabi Garnish
*White Bean Spread with Sundried Tomato/Kalamata Tapenade on Rosemary and Garlic Pizzelle
*Curried Chicken Salad on Papadam with Yogurt Raita
*Rosemary, Pumpkin, and Leek Dumplings
*Mini Salmon Cakes with Lemon Dill Aioli
*Parmesan Tacos Filled with Baby Mesclun Greens
*Pine Nut Ricotta on Endive
*Pumpkin Cornmeal Tartlet with Avocado Cream
*Phyllo Triangles with Herbed Greens

The staple of any party or gathering is the hors d’oeuvre. Whether it’s an intricately constructed piece of art or just a bowl of salsa and chips, everyone loves them.

White Bean Sundried Tomato/Kalamata Tapenade on Pizzelle

As a guest, you want something to nibble on while you’re talking, walking, listening, whatever. As a host, you want to make sure that your guests have a little something to put in their stomachs so they don’t roll out of your home stinking drunk. (They might anyway, but at least you’ll know it wasn’t your fault.)

The hors d’oeuvre (which literally means “outside the work”) has been around almost as long as people have been eating foods other than brontosaurus drumsticks. Romans, Greeks, and other ancient civilizations had little bite-sized snacks before their main meals.

Tempeh Nori Packages

Hors can be as simple as crudités and dip; however, “pretty” hors d’oeuvres are labor intensive. But an outstanding hors d’oeuvre is what people often remember most about a meal, even more so than dessert (unless that dessert was out of this world).

For a bunch of students, we made some very nice plates (see photos).

Pumpkin Cornmeal Tartlet with Avocado Cream

And they tasted pretty damn good, too.

I’m wrapping up work on a book of hors d’oeuvres for my second cookbook. I’ve been working on it for years and I’m hoping that a publisher picks it up. Wish me luck.

Here’s the recipe for Parmesan Tacos Filled with Baby Mesclun Greens, which is what I made in class. You’ll find it’s fairly easy and not overly time consuming. Let me know what you think.

Parmesan Tacos Filled with Baby Mesclun Greens

© Natural Gourmet Institute

For tacos:
9 oz. Parmigiano reggiano, freshly grated on small microplane grater
1 tbsp unbleached white flour, sifted

For filling:
1 tbsp + 1 tsp fresh lemon juice
1 small shallot, minced
1 tsp Dijon mustard
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
2 oz. baby mesclun greens, washed and spin dried

Procedure:

Parmesan Tacos Filled with Baby Mesclun Greens

1. Preheat oven to 350 F. Line standard size baking sheet with Silpatbaking mat or parchment paper.
2. In small mixing bowl, toss grated Parmigiano Reggiano with flour.Sprinkle 1 ½ tbs cheese mixture onto Silpat mat to form a 3-inch circle and flatten. Six will fit on a standard baking sheet.
3. Bake until cheese is melted and very lightly golden brown (about 10 minutes) after 5 minutes rotate pan. Remove from oven and let sit 30 seconds. With a spatula, remove one baked round to a paper towel and hold it in the palm of your hand, folding up the edges. Depress a butter knife or small offset spatula adown the middle to form a taco shape. Make sure bottom is flat. Transfer to paper towels to cool. Repeat with remaining cheese.
4. While cheese is baking, in small mixing bowl, whisk together the lemon juice, shallot, and mustard. Whisk in the olive oil slowly. Add salt and pepper to taste. When all of the crisps are made a cooled, toss the greens with vinaigrette. Place the greens carefully into the tacos and serve. Assemble as close to serving time as possible.

Food styling is a specialty skill and a career in and of itself. (It’s not as easy as it looks.) Magazines (and cookbook publishers) rely on food stylists to make the recipes look enticing to readers so that they will want to make them. They want readers to drool. If the recipes are a food magazine’s foundation, and cooking information its structure, then food styling is its paint and flower garden. The photos are used to captivate people and lure those who would otherwise ignore a recipe, or the magazine, or food altogether.

This past week’s class at the Natural Gourmet Institute was Food as Art, which was about plating techniques, making food look beautiful and appealing on the plate. We whipped out the ring molds and squeeze bottles and created plates of fancy. Teams of two had to make an appetizer and an entrée, and each person made a dessert. It was kind of like Iron Chef or Chopped, where we were given certain ingredients and we had to come up with stuff to make.

Crostini from mommiecooks.com

For the appetizer, my partner and I made tofu steak with persimmon coulis, sautéed oyster mushroom, and blanched string beans for garnish. For the entrée, we made warm beluga lentil salad with ricotta salata and spinach on a bed of grilled zucchini and green sauce (this was really brown lentils and crumbled tofu–the object of the exercise was not taste but appearance only, so we were able to pretend that one kind of food was really another). For dessert we had almond cake, chocolate sauce, chocolate sheets with pretty designs on them, custard from Egg class, nuts, and various fruits, and we could use any of these items as we wished. I scooped out the custard and mixed it with passion fruit and put it on top of a cake round. I then sliced and fanned out a strawberry, put it on top, and drizzled it with chocolate. Yum.

Of course, I forgot yet again to bring my camera so I have no photos of anything.

I got some beautiful baby lettuces to take home, which provided me with the base for a great salad that I had for two lunches. Below are the elements of my salad (plus a few suggestions, what I marked as “optional”). You can add or eliminate anything you like.

Lettuce-Chick Pea Summer Salad

This makes one very big dinner salad or two smaller lunch salads.

1 packed cup baby romaine
1 packed cup baby red leaf lettuce
¼ cup grated carrot
1 cup chick peas
1/3 cup walnut pieces or pecans
¼ cup shaved Parmigiano
¼ cup cooked quinoa
¼ cup cooked forbidden rice
¼ cup Kalamata olives (optional)
2 hard-boiled eggs, quartered
¼ cup corn (optional)
½ cup croutons (optional)
Honey-mustard dressing

Combine all ingredients, except the eggs, croutons, and dressing in a medium bowl and toss together. Sprinkle the croutons and lay the egg quarters over the top. Pour the dressing over the salad and enjoy. To bring this somewhere for lunch, combine the salad as instructed in a tight-sealing bowl and bring the dressing in a separate container. Add the dressing when you’re ready to eat.

So, she came up to my desk and pulled out one of these fruits and handed it to me.

“What is it?” I asked.

“Mangosteen,” she responded.

Mangosteen?! No way. I’d been hearing about this exotic fruit for years but had never actually had one. The reason is that up until 2007, mangosteens were banned from the U.S. The FDA feared that mangosteens harbored the Asian fruit fly and would damage American crops. The ban was lifted because —and here’s the sad part—the FDA approved irradiated mangosteens, which means that gamma rays are shot through the fruit to kill bacteria and pests. So, while it’s great to have access to this fruit, there’s a price we pay for it.

But even after the ban, I still never saw any because they are very hard to find, and if you do find them, be prepared to pay a hefty price. My friend paid $20 for the bag she brought in, which probably held about 10 mangosteens. However, it’s not unheard of to see $45 a pound. Originally from Southeast Asia, the mangosteen is believed to be an antiinflmmatory, and it can be found as a juice, in cans, and frozen.

I didn’t try the mangosteen right then and there. I decided to take it home, where I could really experience it (and take pictures of it). The outer shell looks thick and hard, and it is. But you’d be surprised and how fragile it is. I was told to smash it with the palm of my hand to break it open, but it took a lot less force that I thought was needed. The shell is a purplish color, much like an eggplant (although, it also comes in reddish hues). The inside of the shell is ruby red, and the flesh is white and separated into segments, like an orange. A couple of my segments were smashed from the force of my hand, but its flavor was unaffected. And what was its flavor?

It was like nothing I’ve ever tasted. It was creamy, juicy, and delectably sweet with a flavor that was―to me―a cross between a sweet plum and a ripe strawberry. It was truly a treat for my tongue. And although it’s called The Queen of Fruit because Queen Victoria offered 100 pounds sterling to anyone who could deliver to her fresh mangosteens, it’s tempting to think that it was nicknamed that because it truly deserves royal status.

For some great mangosteen recipes, visit Samartfoods.com. They have a Mangosteen Yogurt Panna Cotta, Mangosteen and Lime Sorbet, and Mangosteen Jelly. Below is their recipe for Mangosteen Mousse. But before you try out any recipes, have a mangosteen fresh. It truly is the Queen of Fruit.

Mangosteen Mousse

Ingredients:
1 envelope (1/4 ounce) unflavored gelatin
¼ cup mangosteen juice*
2 cups Mangosteen Puree
1 1/2 cups chilled heavy cream
1/3 cup sugar
pinch of salt
1/2 tsp vanilla extract

Method:

In a medium saucepan, combine gelatin with ¼ cup of the mangosteen juice. Stir to soften, about 1 minute

Cook over low heat 1 to 2 minutes until gelatin dissolves. Add Mangosteen Puree and cook, stirring, over medium heat for 5 minutes.

Remove mixture from heat and set aside to cool completely.

In a large bowl, beat the cream, sugar, and salt until the mixture holds stiff peaks.

Whisk in vanilla extract.

Whisk about ½ cup of the cream mixture into the cooled mangosteen mixture until fully incorporated.

Add about a quarter of the mangosteen mixture to the whipped cream, whisking until fully incorporated.

Repeat 3 more times until all of the mangosteen mixture has been incorporated into the cream.

Spoon mixture into small individual serving dishes and chill until set, at least 2 hours. Makes about 8 cups.

*Note: This is not in the original recipe ingredients list, but it appears in the instructions, so I added it. To make the puree, juice put puree mangosteen (or frozen, thawed mangosteen) in a blender until smooth.

The first devil’s food cake recipe appears in the very early 20^th century, around 1900 or 1905. However, some food historians point out that food writer Caroline King mentions devil’s food cake in her 1920s memoir of her childhood in the 1880s.

But what exactly is a Devil’s Food Cake? What makes it different from ordinary chocolate cake? Some sources say that it’s the use of coffee and cocoa, rather than melted chocolate, that distinguishes it. It also tends to be a darker, richer color, perhaps due to the use of baking soda (instead of baking powder), which brings out the cocoa color). Some say that the richer color is merely from using more chocolate (vs. cocoa). Fannie Farmer doubled her chocolate quantity from 2 oz. to 4 oz., thus turning a chocolate cake into a devil’s food cake. In Joy of Cooking, Irma S. Rombauer wrote, “When the larger amount of chocolate is used, it is a black, rich Devil’s Food.”

Below is a recipe for Devil’s Food Cake with Brown Sugar Buttercream from the January 2001 issue of Gourmet. Life is good.

Devil’s Food Cake with Brown Sugar Buttercream

Yield: Makes 10 servings

• 1 cup boiling water
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/4 cups packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• Brown sugar buttercream or chocolate sour cream frosting

• Garnish: chocolate curls tipped with gold leaf

Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.

Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.

Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

Cooks’ notes:

• Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.

• Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.

• This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.

FYI regarding soy as the miracle food: It’s not the panacea the scientific community thought it was a few years ago. It became a particularly big issue when doctors started prescribing a high-soy diet to menopausal women in lieu of estrogen-replacement therapy, thinking that it would help prevent cancer. It turns out that, among other things, soy can actually feed estrogen-dependent cancers. This is not to say soy is bad. Soy has many good nutritional properties, but it should be ingested in moderation. Just like anything else, I always say. For the scoop on soy—both good and bad—try these links:

Weston A. Price Foundation

Savvy Vegetarian

WebMD

Natural News.com

Health.com