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penzys spices

October 5, 2012

friday field trip

I often talk about the amazing spices I use in my cooking and recipes.  Today, since I need to restock on some items, I thought I would make our Friday field trip to Penzys Spices in Norwalk, CT.  I have been to the Penzys location in Grand Central Station in New York City also, but it wasn’t until my lastest visit to the Norwalk store that I discovered there are 68 retail locations!  I never realized Penzys locations spread across the country.

It is extremely easy to become addicted to Penzy’s products.  Once you try something from Penzys, it is impossible to use grocery store spices again…the product is so superior and makes food so much more flavorful.  My visit was prompted by a need for more mulling spice.  Last weekend I used the last of what I had to make some mulled cider to enjoy by a bonfire.  I had been making myself pumpkin lattes lately and needed a change!  Mulled cider is so seasonal and so simple using the Penzy spice combination.

Including Penzy flavorings in holiday baking is an instant way to improve any recipe.  If you want to try a product and one of the 68 stores is not within visiting distance, check out the website:  www.penzeys.com  I really prefer to actually visit the store. I enjoy looking at the variety of products and collecting the recipe cards that are displayed throughout the store.

One of the most important tips about spices that I have learned at Penzys is to store spices AWAY from any type of heat source.  Don’t so many people store their spices on top of the stove?  To maintain strong, fresh flavor, spices need to be stored properly.  Heat, light, moisture and air all speed the loss of flavor and color.  Avoiding light is also important and is the reason spices should be put inside a cupboard or drawer.  Definitely keep any type of open spice rack out of direct sunlight.

A photo of an array of spices offered for sale at Penzys Spices in Norwalk, CT.

 

A photo of one of the many gift assortments available at Penzys Spices in Norwalk, CT.

Everyone has their own favorite spices, but I think my favorite from Penzys would be the fajita spice.  I can no longer make chicken fajitas without marinating the chicken in the easy recipe on the Penzys fajita seasoning jar.  It is fabulous.  And, because I love to bake, it would be hard for me to do without the vanilla and cinnamon.  This time of year cocoa, pumpkin pie spice, lemon rind, etc. are all great flavorful items to add to baking.  And, there is a whole chili section in the store!

I asked at the store about the shelf life of the average spice…don’t we all have a few spices we bought for one recipe and have had on the shelf for ages?!  WHAT is that spice lol?!  A good guideline is to buy a one year’s supply of herbs or ground spices, and a one to two year supply of whole spices.  Most spices are havested only once a year, so it does not make sense to discard them after a shorter period than a year.  The flavor components will dissipate over time so it is not wise to keep them long beyond a year.  When in doubt?  Smell it.  If it smells strong and spicy, use it.  If not, toss it.

Next time you are in the market for spices, give Penzys a try…I think you will be glad you did!

Thanks for visiting, Jackie 

3 comments

healthful eating with claire’s corner copia

September 21, 2012

friday field trip

I developed a renewed enthusiasm towards healthful eating after listening to Claire Criscuolo when I attended a presentation she gave recently at the Trumbull, CT library.  Claire is definitely a Connecticut icon.  Her restaurant, Claire’s Corner Copia, has provided a healthy eating location in New Haven for 37 years – starting long before healthy and organic eating became trendy.  Her philosophy of “flavor first with a healthy edge” dismisses any preconceived notions about healthy food not tasting good.  The “flavor first” is evident when trying the first bite at Corner Copia.  Not surprisingly, the restaurant was named one of the top 10 heart-healthy restaurants in the U.S. by MSN.  Although I have eaten at her restaurant many times, I had never before heard Claire speak about her passion for healthy eating and I sure have been missing something!

Claire grew up in a family of Italian heritage with a mom that served a selection of fresh vegetables every day, many from her own garden…It seems she bypassed the whole “Betty Crocker” era of casseroles and Shake ‘n Bake.  Instead, the Criscuolo family ate the way many of us aspire to eat – fresh and healthy with no processed foods and plenty of fruits and vegetables.  When people tell Claire she is forward thinking, she responds by saying that she is backward thinking – eating the way her parents did – like “the old days.”

Claire’s Italian mom told her not to “cheat her stomach” and Claire has definitely taken those words to heart.  Her continuing commitment to educating herself about healthy eating is demonstrated in many ways…most recently by her meetings with researchers to address how food preparation can aid with eliminating cancers.

The session at the library contained a cooking demonstration* for a healthful and tasty salad and was packed with tips for incorporating great foods into daily eating.

*If you want to try one of the recipes from Claire’s newest book, I have included the recipe for the salad she prepared for us at the end of this post.

Probably the #1 tip I took away from the session was to BE PREPARED.  Things seemed to click into perspective for me when Claire asked the attendees why it is that everyone can spend so much time researching the latest iphone, but not the food they put in their bodies?  The key to  being prepared is to always have great food choices available in your home.

Claire has a smoothie for breakfast most days – something I have quickly adopted since I always seem to be too busy to think of a sit-down breakfast.  She always has organic fruit in her freezer and organic spinach in her fridge (part of that ‘being prepared’ thing!).  Unsweetened coconut milk or herb tea can serve as the liquid.  Cinnamon and honey are healthy additions.  I may need to put a juicer on my Christmas list!

Claire is a big proponent of making soups; suggesting this is a wonderful way to add extra fruits and/or vegetables to a meal.  Her idea of hosting a soup exchange will definitely replace the cookie swap on my holiday calendar!

Claire’s store even makes their own cleaning supplies, which you can easily replicate by following the directions on the store’s website (www.clairescornercopia.com  click on recipes and scroll down to household cleaning).

If you haven’t yet been to Claire’s Corner Copia and happen to be in the New Haven area, the restaurant is located on the edge of the Yale campus, right on Chapel Street.  And, if you are genuinely trying to incorporate more healthful eating into your life, I would definitely recommend checking out Clarie’s books – the most recent title is  Welcome to Claire’s.  At the very least, I hope this post motivates you to spend a few extra moments thinking about your food choices…the time I spent with Claire certainly did that for me!

Chimichurri Quinoa and Bean Salad

  • salt
  • 1 cup quinoa
  • 2 cloves garlic
  • 1 bunch cilantro
  • 1 bunch Italian flat-leaf parsley
  • 3 tablespoons fresh oregano, or 1 tablespoon dried
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 1 small jalapeno pepper, coarsely chopped
  • 1 tablespoon white vinegar
  • 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
  • 3 tablespoons freshly squeezed orange juice (from about 1/2 orange)
  • 1 cup grapeseed oil, dairy-free mayonnaise, or other mayonnaise
  • pepper, to taste
  • 1, 12 ounce can organic black beans, drained
  • 1 medium carrot, peeled and diced
  • 1 small sweet organic onion, diced
  • 12 sweet grape tomatoes, halved
  • 1 large broccoli crown, florets separated into small pieces

Bring 2 cups of lightly salted water to a boil in a medium covered pot over high heat.  Reduce the heat to low-medium and add the quinoa.  Cover and cook at a simmer for about 25 minutes, until the water is absorbed and the quinoa is just tender.

Turn the quinoa into a large bowl, and using two forks, toss the quinoa to fluff it and to separate the grains.  Set aside to cool, occasionally tossing the quinoa to facilitate cooling.

Meanwhile, prepare the chimichurri.  Place the garlic, cilantro, parsley, oregano, pepper flakes, jalapeno, vinegar, lemon and orange juices, oil or mayonnaise, salt, and pepper in the bowl of a food processor fitted with a metal blade.  cover and process for about 30 seconds until well blended.  Taste for seasonings.

When the quinoa is cooled to room temperature, add the beans, carrot, onion, tomatoes, and broccoli.  Using two wooden spoons, toss to combine.  Add the chimichurri and toss well to coat.  Taste for seasonings.  Serve at room temperature or refigerate for up to 2 days.  Toss again before serving.

Hope you enjoyed this visit with Claire from Claire’s Corner Copia!

Thanks for visiting!  Have a wonderful weekend, Jackie

2 comments

10 arts in philly

September 14, 2012

friday field trip

On one of the really hot weekends this summer, I had some time to kill wandering around Center City, Philadelphia waiting for my daughter to finish classes (yes, she attends class all through the summer)…I thought I would visit the lobby of the Ritz-Carlton so I could AGAIN check out 10 Arts (…how many visits would qualify as an obsession?). I always hope, somewhere in the back of my mind, that I will run into Chef Ripert on what, I assume, is his occasional visit to Philly.

My daughter attends school in Philly and one of my ‘Philly goals’ has always been to dine at 10 Arts Bistro & Lounge. This is Eric Ripert’s restaurant. You probably know of four star Chef Ripert because of his fame with Le Bernardin in New York City…how could you not? That, and the fact that he is, um…how should I say it…gorgeous! (Honestly, there is no way around it!)

10 Arts is in a magnificient location – in the Ritz-Carlton hotel in Center City. Because the building was a bank at one time, it

has some really cool features. The interior is mostly marble…I have heard the kitchen is too, although I haven’t seen it for myself.

Anytime I am in Center City, I stop in, look around (aka gawk) and talk to some of the staff.

Photo of lunch, 10 Arts style

 

A photo of dessert at 10 Arts Bistro & Lounge in Philadelphia…frozen snickers.

If you follow Food Network or the cooking shows (like you know I do if you have been reading my blog), you may know that my favorite former Top Chef competitor, Jennifer Carroll was selected by Chef Ripert to lead his kitchen at 10 Arts after she served as sous chef at Le Bernardin. It has been reported that Jen, a Philadelphia native is soon to open a restaurant of her own at 33 Greenwich Avenue in New York City…I bet the Philly fans are disappointed she didn’t stay local! I would be! But now I will be closer to where she will be creating her food and I plan to visit her restaurant, especially since I haven’t yet gotten the chance to meet her.

So enjoy the photos of 10 Arts and, if you are ever in the area, be sure to stop in. I plan on spending my daughter’s graduation dinner in those beautiful surroundings! And, I hope to visit Jen’s restaurant in NYC soon and I will share that with you when I do.

Thanks so much for visiting. Have a great weekend, Jackie

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fresh tomatoes with penne, feta & dill

September 4, 2012

Best of the season.

You already know I am a feta fan from my watermelon post   https://pleasureinsimplethings.com/3-best-ways-to-serve-watermelon/.  This time I am adding it to pasta and boy, it is fabulous.  This is my all-time favorite pasta recipe for the summer.  Not only is it wonderfully fresh and delicious just made, but leftovers can be eaten as a cold salad.

This pasta is served with an uncooked sauce made with fresh garden ingredients.  This is the best when tomatoes are at their ripest..use some from your garden or purchase some at a farmers market.  I only make this at the end of the summer when I can get the best tomatoes…usually from a friend’s garden.

I make the sauce in the afternoon and keep in the fridge until ready to use so that all my chopping is done and everything is cleaned up…I just need to cook the pasta to have dinner ready.  (Bring the sauce to room temperature before mixing with the pasta.)

Summertime Pasta with Tomatoes, Feta & Dill

  • 2 pounds tomatoes, halved, seeded, chopped
  • 1 cup chopped green onions (white and green parts only) approx. 2 bunches
  • 7 ounces feta cheese, crumbled (if they have the tomato and basil flavored feta, I buy that – adds that much more flavor)
  • 6 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup extra-virgin olive oil
  • 16 ounces penne pasta

Mix first 6 ingredients in a bowl.  Set tomato mixture aside.

Cook pasta in large pot of boiling, salted water until just tender but still firm to bite (al dente).  Add hot pasta to tomato mixture and toss to coat.  Season to taste with salt and pepper and serve at once.

A photo of fresh tomatoes served with penne, feta, and dill…the perfect way to showcase end-of-the-summer garden ripe tomatoes.

Hope you will give this recipe a try…remember to use the ripest, freshest garden tomatoes you can find!

Thanks for visiting, Jackie

 

3 comments

blueberry sauce & trifle

August 28, 2012

Enjoy the last of the season.

At a recent visit to a farmer’s market in Westport, CT, one of the booths passed out a blueberry ginger sauce recipe.  I had a sample and thought it was great.  As I was speaking to the woman at the booth, we were both speculating on what a great trifle it would make.  Sure enough, I went home and gave it a try!

Blueberry ginger sauce

  • 4 cups blueberries
  • 1 cup agave
  • ½ tsp. peeled, finely grated fresh ginger
  • Finely grated zest of 1 lemon

Place ingredients over high heat to bring to a boil, then reduce heat to low.  Simmer until thick and shiny, about 30 minutes.  Let  cool.

For trifle

  • Combine 2 cups of ricotta cheese and ½ cup powdered sugar
  • Roughly chop ½ cup gingersnaps
  • Make or purchase a pound cake

Cut pound cake into small cubes and line the bottom of a trifle dish.  Cover the cubes with half of the ricotta mixture.  Next, add a layer of the cooled blueberry sauce.  Repeat once more, then top with the chopped gingersnaps.  I made mine in a 6” trifle dish (filled to the top – it really should have been made in a larger dish) and also made an individual serving in a mason jar as a taste for a special friend.

A photo of an individual sized serving of trifle packaged in a mason jar…perfect as a gift or a party favor.

Making an individual serving in a mason jar is also a great idea for a picnic, outdoor party, or as a favor…just make a mini version of your original dessert.

A photo of an individually packaged trifle in a mason jar…cut a small square of scrap fabric to place on top before screwing down the outer lid and add scraps of ribbon. Here I added a sand dollar as a symbol of summer :)

After making the trifle,  I had plenty of sauce leftover – a great topping for pancakes, waffles or a good vanilla or ginger ice cream :)

Enjoy!  Thanks for visiting, Jackie

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dessert shooters

August 17, 2012

friday field trip

Target trips are very different with my daughter away and settled in her own apartment.  It had become a weekly routine when she was living at home for her and I to make a Sunday trip to Target.  Sometimes we would have a specific item in mind to purchase…most times, not.

So today I had a little gap between work and an appointment and decided to look around in Target without my daughter …and it wasn’t even a Sunday.

Walking through Target at this time of year is sad for me…no school supply lists to purchase from or dorm room items to choose.  Of course, most of the aisles are flooded with back to school items – I avoided all these aisles like the plague.  Instead, l looked at stationary products (love)…home items…then  finished up in the food section.

As I walked through the dairy aisle on this particular Target excursion, I was shocked to see a product I apparently totally overlooked – chocolate cream cheese!  What a great idea!  I know the stores carry many chocolate spreads now (thanks Nutella!), but I did not know about Philadelphia Indulgence chocolate cream cheese spread!

Target had a package of four individual tubs for $1.70…they had milk or dark chocolate.  I immediately thought of the strawberries back at home in my refrigerator.  What a quick and easy last minute dessert…to be able to just fill some fresh strawberries with this product.  Could I be this excited for a purchase that didn’t even amount to $2.!

I got home and immediately filled some strawberries with the chocolate cream cheese.  They needed more…I wanted to dip them in chocolate…well, wouldn’t adding that step ruin the whole point of being quick and easy?  Chocolate cream cheese on chocolate chip bagels….pretzels dipped into chocolate cream cheese…my mind wonders…okay, back to the task at hand!  Quick…simple.

Then, I had the perfect idea…’shooters’…I would make little shot glass-sized indivdual desserts.

A photo of  s’mores shooters.  A great single serving dessert made with Philadelphia Indulgence chocolate cream cheese spread.

As it turns out, this is the PERFECT way to use the package I bought since it comes in little cups that are the optimum size (1.25 oz. cups) to make this dessert.  It is a great way to indulge in a dessert without going crazy…a great dessert that is easy to create variations with little fuss.

I started with a s’more shooter – a nod to the Girl Scout’s  100th anniversary this year.  After that, I just couldn’t stop with the variations.  And, I went back and picked up the other two flavors.  Using the milk chocolate, dark chocolate, and white chocolate product there really are infinite possibilities.

I started with a graham cracker crust.  I mixed a cup and a quarter of graham cracker crumbs with 3 tablespoons of unsalted butter.  (This will make about 12 desserts.)   I used this as my base and put 2 tablespoons in the bottom of a straight–sided clear glass shot/cordial glass.  Use a 2 ounce or 2 1/2 ounce size.  If you want disposable (Labor Day picnic?), 2 ounce clear plastic cups are inexpensive and readily available (this is the size used for jello shots).

The s’more one was layered as:  1 tablespoon of the graham cracker mixture, 1 tablespoon of fluff,  1, 1.25 oz tub of milk chocolate Philadelphia Indulgence chocolate cream cheese spread.  I garnished the top with a marshmallow that was cut in half and toasted.  (You can toast this quickly under your broiler.  Don’t put the shot glass under the broiler if it is not oven safe – toast the marshmallow by itself and then add to the top of the dessert.)

A photo of a s’more shooter…a dessert made with Philadelphia Indulgence chocolate cream cheese spread, graham cracker crumbs, and marshmallow fluff.

 Some of my favorite combinations:

  • 2 tablespoons of crumbs, 1 tablespoon of coconut, 1 tub of milk chocolate Indulgence, almond garnish
  • 2 tablespoons of crumbs, 1 tablespoon of peanut butter, 1 tub of milk chocolate Indulgence, peanut butter cup garnish
  • 2 tablespoons of crumbs, 4 or 5 raspberries, 1 tub of dark chocolate or white chocolate Indulgence, raspberry & mint garnish
  • 2 tablespoons of crumbs, 4 or 5 blueberries, 1 tub of white chocolate Indulgence,  blueberry & mint garnish
  • 2 tablespoons of crumbs,  2 or 3 banana slices, 1 tub of milk chocolate Indulgence, banana slice garnish

It is very easy to gauge how much cream cheese you need to purchase since each indivdual tub makes one serving or  ‘shooter’.

A quick, easy, and fun dessert…mission accomplished!

Enjoy!

Thanks for visiting, Jackie

 

3 comments

gourmet s’mores

August 10, 2012

friday field trip

August 10th is National S’mores Day!  This week’s Friday field trip is to the campfire to officially celebrate National S’mores Day!

No one can not dispute that s’mores are an American icon.  For so many of us, they bring back floods of childhood memories…for me, memories from throughout my lifetime.

In honor of National S’mores Day, I am sharing some ‘gourmet’ s’mores combinations my family has enjoyed over the years at campsites throughout New England.  I hope you will try them and get inspired to come up with some of your own creations!  S’mores to me are all about camping and Hershey’s chocolate bars.  Both of these things bring back so many great memories from my childhood.  I am a second generation camper.  I camped my entire childhood; as did my children.  There are many traditions involved with camping…that’s what makes it such a treasured family experience.  Making s’mores has always been one of our traditions.   As my children got older and schedules became more complicated, we gave up our annual camping trips…but, not making s’mores.

A photo of one of my family’s ‘gourmet’ s’more flavor – adding peanut butter to the traditional s’more combination.

A photo of our ‘gourmet’ s’more….adding peanut butter.

Of course, the most important component of a s’more is the Hershey’s chocolate bar.  When I was a kid,  I got the chance to visit the Hershey’s factory in Hershey, Pennsylvania…it was a trip I never forgot…who could forget an entire town that smells like chocolate?!  The Hershey’s kiss shaped street lights in town gave an immediate sense of whimsy to the visit.  In the days of my childhood, it was still possible to view the huge vats of chocolate as part of the Hershey’s tour – very impressive…the image (and smell) are still very vividly etched in my memory!  Don’t miss the opportunity to visit Hershey’s if you are ever in the Hershey, PA area. ( I am not only in love with the Hershey’s products, but also in the great works they are involved in.   Check out their website www.thehersheycompany.com to learn more about Hershey’s social responsibility and the Milton Hershey school.)

A photo of my family’s ‘gourmet’ s’more…in this version a Cookies ‘n’ Creme bar replaces the regular chocolate Hershey’s bar.

A Hershey’s bar, a couple graham crackers, a just-cooked marshmallow…the components everyone immediately recognizes as a s’more.

A photo of creating the traditional s’more.

A photo of the Peppermint Pattie ‘gourmet’ s’more. A York Peppermint Pattie replaces the chocolate Hershey’s bar.

Now, I am not knocking all the traditionalists out there, but over our many years of camping, my family has  come up with many different variations of the standard s’more.  I would like to share some of our favorites with you…they are affectionately referred to by my family as the ‘gourmet’ s’mores.

My favorite is to substitute a Cookies ‘n’ Creme bar for the chocolate.  We also substitute the chocolate with a Peppermint Pattie.  Both are great variations.  The other popular combination in my family is to add peanut butter to the traditional combination of marshmallow and chocolate.

So, go find your perfect toasting stick.  Celebrate National S’mores Day.

Create a s’more…create some memories :)

Thanks for visiting, Jackie

6 comments

3 best ways to serve watermelon

August 7, 2012

3 recipes included

1. plain & coooold

You really can’t beat a piece of cold watermelon in the summer, come on!  My family prefers it cold and all on its own.  I recently tried to serve it to them grilled and it didn’t go over at all.

2. with feta cheese

My favorite way to eat watermelon is with feta cheese…what a combination!  I like to make what I call watermelon salad.

This is when I combine watermelon with feta cheese.  I really love the taste of the two together.   Just combine 1 part feta to 3 parts watermelon.  It is delicious.  If you want to punch it up a little, you can add red pepper flakes, or add a drizzle with a little spice…

Watermelon salad

  • 3 cups seedless watermelon, cut in chunks
  • 1 cup feta cheese, crumbled
  • Black pepper (or use red pepper flakes if you don’t use the optional drizzle and want some punch)

I sometimes also add fresh basil (or a fresh herb on hand)

Optional Drizzle:

(I wish I could remember where I orignially got the recipe for this drizzle.  I think it was a recipe from a hotel, but I can’t remember which one..if anyone recognizes it, please let me know so I can give proper credit.)

  • 1 cup extra virgin olive oil
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons vinegar
  • 2 teaspoons thyme
  • 1 small shallot
  • 1 serrano chile
  • Season with salt

I have served this salad in a watermelon basket for a party.  On Memorial Day or 4th of July, cut the watermelon into star shapes with a cookie cutter to add a patriotic flair.  Watermelon stars can go on skewers to decorate your table.  A piece of watermelon and a piece of feta on a skewer make a great appetizer….they can be drizzled with the optional drizzle or you can provide drizzle in a little ramekin on the side.

A photo of cookie cutter watermelon pieces…a great way to add some fun to a watermelon salad!

3. in a drink

Watermelon is great as a drink component.  If you want a frozen drink, freeze chunks ahead to use in your blender.  The frozen chunks also make great ice cubes for wine.

I love it with citrus…like watermelon lemonade…try this recipe for a refreshing watermelon drink:

Watermelon lemonade

  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ½ cup sugar
  • 8 cups cubed seedless watermelon
  • 1 cup strawberries
  • 2 cups crushed ice

Blend all ingredients in a blender.

A photo of watermelon lemonade…a refreshing summer drink.

Enjoy your watermelon :)  Thanks for visiting, Jackie

9 comments

ending with ice cream cake

August 5, 2012

happy twenty-four!

I sure did have an exciting week.  I went to my first BlogHer – a conference designed for women who blog and other social media professionals…over 4,500 of them!

During the course of this three day conference, I … took a dance class with the Rockettes at Radio City Music Hall…was addressed by the President of the United States…sang Happy Birthday to Martha Stewart… admired Katie Couric in person…and, listened to Soledad O’Brien, Christy Turlington Burns, and Malaak Compton-Rock discuss their great nonprofit works.  No wonder I am so tired!

It was an exciting three days…I was able to meet some really interesting people and attend some great social media classes.  The best part of my week?  That would be today, when my first born turned twenty-four years old and our family was all together to celebrate.

So, I will not be posting the photos I took of all the celebrities I saw in New York City…I am posting a photo of my first born son taken this weekend by his sister, documenting him doing one of his favorite activities on his birthday weekend.

And, I am posting instructions on how to create my son’s one-of-a-kind birthday cake…since, per tradition, he dreamed up the cake he wanted…

 Twenty Fourth Ice Cream Cake Recipe

  • 9 ½ “ springform pan
  • package of oreo cookies (you will use appoximately 10 oz.)
  • half gallon chocolate chip ice cream
  • half gallon coffee ice cream
  • 8 oz. bag Heath Bar bits
  • 1 container Reeses shell topping

Put a little coating of cooking spray or butter in the bottom of a 9 ½ “ springform pan.  Crush up  10 ounces of oreo cookies and spread on the bottom of the pan (you don’t need butter since the white filling provides moisture).  Soften the chocolate chip ice cream slightly and pack over the crumbs.  Next, spread the bag of Heath Bar bits evenly over the ice cream.  Your next layer will be softened coffee ice cream.  After arranging that into the pan, drizzle Reeses shell topping over the top of the cake.  Store in freezer.

Happy twenty-fourth, my son :)

Thanks for visiting, Jackie

4 comments

just coffee, donuts & chicken in philly

July 27, 2012

friday field trip

They only sell coffee, donuts, and fried chicken.  My interest was in the donuts.  I heard there were some imaginative flavors offered and I wanted to check it out.  I looked up the address of Federal Donuts…1219 South Second Street.  Great.  I usually go everywhere in Philly by walking or by public transportation, but we would save time by driving…I heard these donuts sell out early!  My sister, daughter, and I headed out early morning.

The store turned out to be a very unassuming, tiny little shop, with six counter stools and no parking in a Pennsport neighborhood.  I guess we lucked out that there was only one person in the shop when we arrived, so we were able to sit at the counter.  Lucky because we could take our time analyzing our treats…each of us eager to decide our favorite variety.

Not wanting to miss tasting any of the unique flavors, we ordered one of each from the menu of nine flavors offered…just to sample, mind you.  That included three ‘hot’ donut flavors made to order:  indian cinnamon, appolonia spice, and vanilla lavender.  These donuts were coated while hot in a sugar/spice mixture.  The other nine flavors, called ‘fancy’ donuts,  were the same great, very light cake-type donut, coated with a flavorful glaze.

A photo of Federal Donuts’ current ‘fancy’ donut flavor offerings.

The flavors offered – definitely imaginative.  The taste – awesome!  I talked to the woman working in the store and the one regular customer seated at the counter.  I wanted to know about other donut flavor offerings…could I just be happy with the nine I was trying?  No.  I had to know what flavors I may have missed.  Torture!  Flavors are changed regularly.  Some past flavors included chocolate covered banana, pina colada, mandarin-coffee, s’mores, and root beer float.  So, even after deciding my favorite flavor, it could change on my next visit when different varieties may be offered.

At first I thought donuts and chicken were a wierd combination of food items to sell, but after thinking about it, both are fried.  Plus, Federal  covers both with unique seasonings and glazes.  Chicken seasonings include harissa and za’atar (no idea what these taste like!) and the glazes are chili-garlic and honey-ginger.  Although I am not crazy about fried chicken, after tasting the donuts, I DO want to try the chicken sometime!

My favorite this visit?  My favorite ‘fancy’ donut was the fig on fig.  My favorite overall was the vanilla lavender.  (My daughter chose strawberry rhubarb pie and vanilla lavender.) I asked at the shop for the current hot seller.  Can you guess?  Chocolate coconut.  I was surprised.  The shop thought the reason was because it was the most familiar flavor to customers.

As you can see by my ‘after’ photo of the leftovers, we basically only took ‘a little bite’ of each flavor as research!

I realized after I got home that I didn’t even get a photo of my favorite flavor…I guess it just wasn’t around long enough!

Thanks for visiting!  Don’t forget to ‘like’ my facebook page https://www.facebook.com/insimplethings  or leave a comment for a chance to win this month’s giveaway book!  Only a few days left for July’s selection…a beautiful ‘coffeetable’ garden photography book.  August 1st starts the giveaway for Yes, Chef.

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