Perigee Bookmarks

Another Perk of Publishing Nonfiction: The Inside Track on Wine on a Budget

Posted by Jeanette Shaw

Sometimes I think wine should be the official beverage of the publishing industry. It’s certainly my first choice of drink at any work function or even just a quiet night of working at home. (To all my authors: don’t worry, I do edit your manuscripts with a clear head!) A nice bottle of wine can be an expensive habit, though. So I was definitely excited when we acquired Natalie MacLean’s new book Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines. MacLean, an acclaimed sommelier and journalist, spends the book exploring the far corners of the globe for great, affordable wines and the colorful vintners who make them. Along the way she offers some useful advice for spotting a good bargain:

• Look for labels that have illegible gothic script and impossibly long names that are difficult to pronounce. Few people can read them, so they don’t buy the wines, and demand doesn’t push up prices.
• Check your perceptions about which regions can make wine. South Africa benefits from the confluence of the oceans as well as the cooling breeze of the Antarctic, creating ideal conditions for growing wine. So try a South African brand.
• Go for wines from regions where the currency gives you an advantage. Canadian and American dollars are much stronger than Argentina’s pesos, so that builds in another discount on the import cost.
• No longer does a screw cap necessarily mean that the wine is plonk. Many good producers are using this effective closure to protect their wine.

 

Some of my personal favorite wines at prices that will appeal to everyone:

Charles Smith Wines “Kung Fu Girl” Riesling Columbia Valley

http://www.charlessmithwines.com/wines.php

DMZ (De Morgenzon) Syrah (Shiraz) Stellenbosch South Africa

http://www.demorgenzon.com/wines_dmz03.html

Don Rodolfo Pinot Noir Argentina

http://www.donrodolfo.com/pinot_noir.htm

 

Natalie MacLean’s Unquenchable goes on sale in November.

 

It Takes a Village to Make a Book

Posted by author Graham Kerr

I have written 29 books, but for the first time I got to meet the team that put my latest book, Growing at the Speed of Life, together.  I never quite understood the commitment that all of them had made.  What a joy to get to know the people behind the names.

My publisher, John Duff, with whom I have “birthed” seven books, arranged for me to meet Isabella Fasciano who created the cover design, which includes what looks like a printing smudge on the artwork but was a deliberate imperfection; I love that idea and only wish that I’d heard sooner that such a thing was not only possible, but that it works so well. My life has been full of imperfections that have seldom been deliberately thought-out to such good results!

Both Isabella and the art director, Lisa Amoroso, have been involved in a number of my books published over the years. And each one gets better and better with their creative input.

Tiffany Estreicher designed the interior, ensuring that page after page of extremely detailed drawings, cartoons, and text are fitted together without congestion or wasted space.  And the unflappable Kellie Schirmer oversaw every aspect of the printing, from paper selection to the final binding.

From beginning to end, managing editors Jennifer Eck and Tricia Callahan shepherded the work through the entire process. From my first pencil jottings (which were nobly transcribed by my personal assistant, Wendy)  to a final typeset version and beyond, I have images of my book working its way through a system like Charlie’s chocolate factory in their capable hands.

And speaking of “beyond,”  I took particular pleasure in meeting Katherine McCahill who handles the very new business of converting type to an e-book format with extras.  Together with my video producer pal, Michael Lineau, Growing at the Speed of Life will be published in an amplified edition that comes complete with both gardening and culinary techniques in high definition video.  Just the touch of an icon and Bingo!—the text becomes my kitchen and garden in active living color!

Last, but certainly not least, I got to meet Heidi Richter who so adeptly handles publicity for the book.  I will be in her hands as we travel around, both literally and virtually, encouraging readers to find space in their gardens and kitchens for its ideas.

The next time I’m in my publisher’s office I hope to expand my circle of acquaintance to the innumerable support staff, sales and marketing people, operations, order fulfillment and shipping personnel (and perhaps a few executives) who keep the wheels of the publishing house rolling. And without whom my book would never reach its audience. 

As the author, I got to germinate the seed, but it took such a talented team to bring it to fruition. Like the local knowledge providers upon whom I called countless times during the writing of this book, the people at Perigee/Penguin know their trade and applied them well to all our benefit.

And so, when anyone speaks well of the book I shall receive their comments with great joy, but no longer will I do so as a solo creator.  I will do so as part of a great team.  Thanks everyone at Perigee.

Slow-Cooker Fajitas

Posted by Christina Lundy

My slow cooker is my favorite thing this winter.  When it’s cold outside, all I want is hot, comforting food, but short days make me feel too tired to cook something from scratch when I get home.  So, rather than spend all my money on takeout, I’ve been putting the slow cooker to work.  Turkey chili cooks while I sleep.  Pot roast stews when I’m at work.  Mom’s sauce simmers on Sunday (have I mentioned that alliteration is my second favorite thing?).  And my freezer is stocked with spicy minestrone soup. 

A recent flip through Mable Hoffman’s Crockery Cookery made me realize that I’m not letting the slow cooker live up to its potential.  Almost any dish can be prepared this way.  There are recipes for not only stews and soups, but dips, desserts (the Carrot Coffee Cake looks delicious), and hot drinks.  But I’m most excited to try something I always make on the stove top and didn’t think could get any easier.  The following is adapted from Mable Hoffman’s recipe for Slow-Cooker Fajitas.

1. Cut 1 1/2 to 2 lbs. of flank steak into 1/2-inch diagonal strips and place them in the slow cooker.
2. Top with 1 thinly-sliced onion and 1 sliced red or green bell pepper.
3. Combine (in a separate bowl) 1 clove of crushed garlic, 1 seeded and finely chopped jalapeno chile, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 cup vegetable oil, and 1 tablespoon of fresh lemon juice. 
4. Pour the mixture over the meat, onion, and pepper.
5. Cover and cook on low 6 to 7 hours or until meat is tender.
6. Serve in warm tortillas with the toppings of your choice.  (Mable recommends sour cream and avocado.)

Not Your Average Super Bowl Menu

Posted by Maria Gagliano

I’m not the sportiest of girls, but I love any excuse to sit around with friends and eat and drink for hours. Being married to a diehard Green Bay Packers fan means I’ve done a lot of that lately—so much, in fact, that I may actually consider myself a football fan. The Packers have done so well this year that we’ve found ourselves hosting football parties almost weekly. Each time we’ve defaulted to our neighborhood pizza joint, but this weekend I plan to spice things up a bit. It’s the Super Bowl, after all—the most important day of the year when the Green Bay Packers are involved.

So I’ve scoured Perigee’s copious library for the perfect offbeat Super Bowl menu. There’s something here for everyone: kids, gardeners, foodies, cocktail geeks, and even children’s book lovers. While it’s not the usual chicken wings and pizza, everything here is easy to make, and incredibly delicious. These recipes are so tasty, in fact, that they may rival the Packers for your guests’ undivided attention.

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Beef Jerky, adapted from The Lost Art of Real Cooking by Ken Alabala and Rosanna Nafziger

One can make extraordinary jerky using a simple smoking method. Any very lean beef will work fine. Partially freeze, or defrost the meat so it can be sliced thinly, across the grain, into four- or five-inch strips. Season these with a dry rub. My older son Ethan invented one made with judicious quantities of salt, pepper, cumin, paprika, and oregano, with a hint of chili flakes. A small bowlful was enough to season a five-pound roast. But season just as you would any piece of meat: not too heavily. Then place on a metal grate in a single layer in a smoker. I used two racks of meat, one on top of the other, separated with three rocks so the air could circulate. About one hour is enough to give the meat an intense smoky flavor. Then put the rack in the oven at 150 degrees for a few more hours to make sure they’re thoroughly dried.

One can also very easily skip the smoking part entirely and just dry the strips slowly. There is absolutely nothing to it, just forget about it in the oven for 6–10 hours at 150 degrees, or even overnight, until the meat is thoroughly dehydrated. I made a batch with venison this way, which turned out spectacular. For variety, try adjusting the seasonings. Although the basic Mexican-type rub makes sense, you can also do a Middle Eastern rub with sumac, oregano or za’atar and chili that is very interesting. Asian flavorings also go nicely: soy, ginger, a touch of brown sugar and garlic, but with a wet marinade, you will have to let the meat sit for a day or so and it will take longer to dry later, but it gives the meat an unctuous sheen. If you are truly adventurous, try to make pemmican, which is equal amounts of dried meat—venison is fine—pounded into a fine powder, then mixed with an equal part bear fat, and cranberries or other tart berry and store in a leather pouch until needed.

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  Marilla’s Zero-Alcohol Raspberry Cordial adapted from Turkish Delights & Treasure   Hunts: Delightful Treats and Games from Classic Children’s Books by Jane Brocket

This recipe is inspired by L.M. Montgomery’s Anne of Green Gables

Makes approximately 4 cups

 3 cups fresh raspberries

1½ cups superfine sugar

Juice of 1 lemon

Still or sparkling mineral water and ice, to serve

1. Check the raspberries to make sure none are moldy. Remove these and any bits of stalk and leaf.
2. Put the raspberries in a large pan. Add the sugar, lemon juice, and 3 cups water.
3. Place on a medium heat and bring to a boil, stirring occasionally so that the sugar does not stick.
4. Simmer gently for 5 minutes.
5. Remove from the heat and leave to cool for a few minutes.
6. Strain the liquid into a bowl. Press down gently on the fruit pulp in the sieve to extract color and flavor.
7. Leave to cool, then pour the cordial into glass bottles or a jug.
8. Store in the fridge and use within a couple of days.
9. Serve with still or sparkling mineral water and ice.

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American Whiskey Punch, adapted from Punch by David Wondrich

In a three-quart bowl, prepare an oleo-saccharum with 8 ounces white sugar and the peel of two lemons. Add 1½ ounces lemon juice and 8 ounces water and stir until sugar is dissolved. Add 12 ounces cask-strength rye or bourbon, stir again and add between 3 and 6 cups of cold water, to taste. A quart-sized block of ice or enough cubes or pieces of it to fill the bowl past halfway are an excellent addition.

 

Note:

More lemon juice is a fine addition: use up to 6 ounces, to taste. If you can’t get cask-strength whiskey, use 16 ounces of 100-proof or 18 ounces of 80-proof and dock the water by 4 or 6 ounces, accordingly. Yield: up to 9 cups.

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Bean Dip with a Kick, adapted from Growing at the Speed of Life by Graham Kerr

Bean dips are always popular at a party. This one can deliver quite a punch, depending on how you handle ¼ teaspoon measure of spices.

Serves 4

1 (15-ounce) can low-sodium Great Northern beans, rinsed and drained

¼ cup low-fat salad dressing, any variety

¼ teaspoon hot pepper flakes, or to taste

1 tablespoon chopped fresh parsley

1 pound carrots cut into sticks or ready-peeled small carrots, or other cut-up veggies

In a blender, combine beans with salad dressing until smooth and creamy. Add hot pepper flakes according to your taste or split the mixture into mild and lethal heat. Serve as a dip for carrots or other cut-up vegetables.

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Potato Chips by Lisa Barnes, adapted from Petit Appetit: Eat, Drink, and Be Merry

This recipe was inspired by my son’s favorite book, The Greatest Potatoes by Penelope Stowell. In the story, U.S. tycoon Cornelius Vanderbilt spans the globe trying to find the greatest potato dish. He is persnickety and ornery and turns his nose up to all, until he meets George Crum, fry cook at Cary Moon’s Lake House Restaurant in Saratoga Springs, and tastes his new invention, the potato chip. This is a bit of a variation on the book’s actual recipe, but I’m sure it will please any little persnickety gourmands in your house.

Makes 20 to 30 chips per potato; 4 to 6 servings

Organic russet potatoes (12 ounces each)

Salt, to taste (optional)

Preheat oven to 350 degrees F. Line 2 baking sheets with aluminum foil and grease foil.

1. Using a mandoline set on 1/8 inch, the long edge of a box grater, or a sharp knife, cut potatoes evenly into paper-thin slices. Place potato slices in a large bowl and cover with cold water and let soak for 10 to 15 minutes. Drain and rinse until water runs clear.
2. Dry potato slices by spinning in a salad spinner. Kids love to help with this step. Place potato slices in a single layer on prepared baking sheets. Bake for 25 to 30 minutes, turning carefully with tongs about every 7 minutes. As the chips brown remove from baking sheet, one by one, until the batch is complete and crunchy. Sprinkle with salt (if using).

'Tis the Season (for Holiday Gift Guides)

Posted by Christina Lundy

My family and friends know by now to expect books from me at Christmas.  I try to fight the urge to give books to everyone—they aren’t all big readers, after all—but I can’t help myself.  I always end up finding a book that seems written just for them.  I love books.  Is it too much to ask for everyone else to love them, too?  Here are a few Perigee books that I think would make especially good gifts this year.

 

For at-home chefs: The Lost Art of Real Cooking – Put some love and elbow grease back into your meals, and leave the store-bought mixes and pre-fab food behind.  Beautifully packaged and not at all intimidating, even for beginners.

 

 

 

For memoir lovers: Faery Tale – The story of Signe Pike, a 20-something editor who searches for something to believe in after the unexpected death of her father.  Belief in fairies not required.

 

 

 

 

For creative types: Wreck This Box - Boxed set of Keri Smith favorites Wreck This Journal, This Is Not a Book, and Mess.  Guaranteed to make you think outside the box (sorry).

 

 

 

 

 

For kids: Make These Toys – Perfect for when they inevitably get tired of all their new toys.

 

 

 

 

For trivia nerds and bathroom readers: Anything from The Book of Useless Information series – Filled with seemingly endless facts that I can never recall on trivia night.

 

 

 

 

 

For the person who hates their job: The Art of Non-Conformity – Inspiration to figure out what you love and to do it at all costs, from an entrepreneur who has never had a traditional job.

 

 

 

 

Check out the Penguin Gift Guide for more ideas.

 

Comfort in Traditions

Posted by author Madhu Gadia

Holidays are a wonderful time for family and friends to come together, when you want to let go of the daily grind and focus on fun and traditions. Each family has its own traditions related to the holidays. In India, Diwali is one of the main Hindu festivals and is celebrated with similar reverence and merriment as Christmas in the West. Diwali is translated as the Festival of Lights, signifying victory of good over evil.

I started having a Diwali party when my kids were small with the intention of educating them about their own holiday. After a couple of years all my friends started calling it Madhu’s annual Diwali party and looked forward to it. The next thing I knew, this annual Diwali celebration became a tradition among my family and friends. I have been hosting this annual gala for over 20 years. The house is lighted inside and out. My son decorates the front yard with lights and my daughter strategically places candles around the house. My husband takes care of the drinks and, of course, I’m the cook and the organizer. And now my son-in-law fills in and helps all of us. It’s a family affair. And friends help too. Everyone comes to the party dressed to impress in colorful Indian clothes and we spend hours feasting and regaling. As the night is winding down, we play cards – a little gambling is part of the Diwali tradition. I’m sure you can relate these to some of your own family holiday traditions.

Diwali has come and gone and I am now looking forward to Thanksgiving and Christmas. We have created some traditions around these holidays too. All I can say is, holiday and traditions go hand in hand and bring us great comfort in our lives.

At your holiday party this year; wow your friends with a flavorful, spicy, and vegan Black-Eyed Pea Dip.

 Click here for a recipe and a video of Black-Eyed Peas.  

For more Indian recipes from The Indian Vegan Kitchen and New Indian Home Cooking go to www.cuisineofindia.com.

 

 

The Indian Vegan Kitchen

 

 

 

 

New Indian Home Cooking

Beyond Curry: Taking the Mystery Out of Indian Cuisine

Posted by author Madhu Gadia

 

Indian food is often equated with the word curry. But what is curry?  Is it a dish with a yellow sauce, or is it anything prepared with curry powder? Over the years I have been asked numerous times from cooks questions like, “Did you forget to add curry powder to the Chicken Curry?” or “Where’s curry in the Curried Onions?” (which is a dish that doesn’t have any sauce). I can understand the confusion—let me attempt to clarify it here.

Curry powder is a spice blend that includes turmeric, which is an ingredient that makes dishes yellow. Curry powder has one flavor and it will make dishes have a similar color and taste. Most Indians do not use curry powder, but if they do it is for seasoning a particular dish. I do not use curry powder at all. For each dish, I use individual spices to create a different flavor and taste. For authentic flavors you, too, should use individual spices. Also, all Indian dishes are not in a sauce.  For example, Curried Onions in The Indian Vegan Kitchen (page 101) is spiced onions without any sauce. I call it Curried Onions because it has spices such as turmeric, ground coriander, and cumin—typical spices in a curry powder.

 

If Indian food is still new to you and you feel it is mysterious and difficult, you’re not alone. In actuality, making Indian food is very easy; all you need is a good, easy recipe, spices, and a willingness to create. I have the recipes; you have the willingness, just go buy some spices and give it a try. To start your Indian spice pantry, first purchase the six most often used spices: cumin seeds, turmeric, ground coriander, cayenne pepper, garam masala, and brown mustard seeds. Then add other spices as you expand your culinary skills. Always remember, if you don’t have a spice, skip it rather than substituting it for another a spice, for substituting can totally change the flavor of a dish. 

 

And for all you Indian cooking experts, you too will find amazing, yet simple and authentic recipes in The Indian Vegan Kitchen. This book is for anyone looking for vegetarian and vegan recipes.

 

For sample recipes go to www.cuisineofindia.com.

 

 

The Indian Vegan Kitchen

 

 

 

 

 

 

 

 

 

 

New Indian Home Cooking

Dutch Baby Dinner

Posted by Maria Gagliano

 

I’d never heard of a Dutch Baby before reading about it in The Lost Art of Real Cooking. It’s a delightful cross between a pancake and an omelet of sorts: A little eggy, a little floury, and perfect with any toppings.

 

After making one last night I imagined how great it would be for a houseful of breakfast guests. Or even better, a houseful of kids.  Rosanna describes how she used to make this as a child on Saturday mornings, devouring it in one sitting with a friend.  That got me thinking: How nice would it be to make this my signature breakfast recipe for tiny guests?

 

I started imagining my little niece Sofia (only one week old, but she’ll eat solids soon enough) coming over for breakfast, asking if I can make that buttery pancake thing that’s so good with Nutella. I wouldn’t mind being associated with the magical smell of melted chocolate and butter. In fact, I think I’d prefer it…

 

It’s another one of the simpler recipes in the book, but so rewarding, especially when you don’t know what to expect. And since I didn’t know what to expect, I made it for dinner before realizing Dutch Babies are so quintessentially breakfast. Even still, there’s nothing wrong with breakfast for dinner. Here’s Rosanna’s take on a Dutch Baby:

 

Preheat your oven to 425 degrees. Melt a stick of butter in a large cast-iron skillet.

 

In a separate bowl, whisk together four room-temperature eggs, one cup of all-purpose flour, one cup of milk, and a half cup of sugar. I used brown sugar and sprinkled the baby with cinnamon after taking it out of the oven, per Rosanna’s brilliant suggestion.

 

Pour the batter into the melted butter and pop it in the over for something like 20 to 25 minutes. Set the table and put out maple syrup, honey, marmalades, and yogurt.

 

This is an ideal excuse for smearing obscene amounts of Nutella on your dinner. I can’t think of a better Wednesday night meal.

 

Make sure you eat it right out of the oven, at its peak of fluffy perfection.

 

 

 

 

 

The Lost Art of Real Cooking publishes on July 6.

The Lost Art of Kneading Cabbage

Posted by Maria Gagliano

 

As an editor, I’m pretty lucky. I work on books that teach me things I never realized I wanted to know. In fact, this blog’s tag line (useful, useless, curious, creative) epitomizes my list. One day I’m learning about brewing beer (The Naked Pint), the next I’m reading about the origins of nursery rhymes (Pop Goes the Weasel). Turn to the next manuscript and I’m getting tips on effective persuasion (27 Powers of Persuasion); after that I’m up to my watch strap in salty cabbage.

 

Yes, salty cabbage. A finished copy of The Lost Art of Real Cooking by Ken Albala and Rosanna Nafziger hit my desk last week, and since then I’ve been kneading, brining, baking, and curing my way through the book. The obsession started when the proposal hit my desk last year. Of all things I never realized I wanted to know, cooking from scratch hit a particular nerve.

 

I remember reading their recipe for handmade pasta, something I’d never considered making on my own, let alone on a weeknight for myself and my three roommates. But something happens when you read these recipes. Something that snaps you out of that computer-monitor daze, that feeling that your city kitchen is too cramped, your work schedule too demanding, your refrigerator too sparse to produce anything remotely rewarding. You just want to get in the kitchen.

 

Maybe it’s because Ken and Rosanna give us recipes as they once were: simple, but not necessarily easy or convenient. And that’s okay, because there’s something about making pasta the way your grandparents (or great-grandparents?) did, even if it means getting a little flour on the floor. Waiting a month for cabbage to ferment into sauerkraut suddenly doesn’t sound like a big deal. It’s slow, but it’s the way life used to be before gadgets, frozen dinners, and treadmills. It just feels right.

 

The pickle recipes really got me. I’m obsessed with all things cured, brined, and fermented. As a child, I’d sneak pickles and olives from the fridge whenever I could. I still do. And yet, it never dawned on me that I could make these things.

 

Last night I tried their sauerkraut recipe, which is insanely easy. So easy, in fact, that I recall querying the authors when editing the manuscript. “You just cut the cabbage, pour salt over it, knead it, and set it aside?” I asked. “Don’t you add water? Where do you get the brine? Sounds like something’s missing. Please revisit.”

 

But I was wrong. It’s seriously that easy. It’s so easy that I’ve now deemed the counter space behind my sink the “fermentation corner.” I want happy bacteria turning vegetables into pickles at all times. Let me tell you, this is addictive.

 

Here are my escapades in sauerkraut making (with help from Ken on the recipe steps):

 

1. Take a few cabbages and cut them into quarter-inch strips.

 

2. Throw the strips into a bowl with two tablespoons of kosher salt.

 

3. Knead the heck out of it. I had my doubts, but after about five minutes the salt starts to draw water out of the cabbage, making its own brine.

 

I started with so much cabbage I didn’t think it would fit in the crock. It broke down so much that it only filled it halfway (check out this before-and-after).

 

4. Transfer the cabbage to a crock or jar and weigh it down with a plate or ceramic jar lid so everything is submerged. Let it sit.

 

This will take about three or four weeks to ferment in a cool cellar. If you keep it on a kitchen counter at room temperature it will work much faster. Just keep an eye on it and skim any mold off the top should it form. Taste it often. When you like it, it’s ready.

 

 

 

 

The Lost Art of Real Cooking by Ken Albala and Rosanna Nafziger publishes on July 6^th.

Creating a Fun, Child Friendly Cooking Party

Posted by author Lisa Barnes

I am not crafty.  I am in awe of parents who can come up with a craft for kids to create and enjoy.  My kids loved making paper lanterns, beading necklaces and strumming on shoebox guitars – but not at my house.  My friends and fellow mothers have come up with these activities to keep their homes free of chaos, arguments and boredom during play dates and parties.  So what’s a non-crafty mom supposed to do when her child asks, “Mom can we have friends over for a play date?”  I’ve learned not to panic and go to my comfort zone – the kitchen.

Cooking is a great activity for kids, no question about it.  It can be empowering for them as they pour, mix, measure, and then finally eat and enjoy.  I love to watch my pint size sous chefs get involved and get creative making all sorts of recipes, and I like to share those fun times with my friends’ children too.  As with most activities with children, a successful cooking play date requires a bit of planning and patience.

For those familiar with cooking with their own children, you can probably add more ingredients to the list and set up a few more chairs and you’re ready to cook.  Although keep in mind the kids coming may or may not have experience in the kitchen, so you’ll need to be patient and give some safety instructions (and possibly house rules) before starting.  For other moms new to cooking with kids here are some things to consider when planning:

· How many children will be participating?  I find it best to have no more than one table of preschoolers and older (usually 4 – 6) if you are the only adult helping.  Remember to count your own kids!

· What is the time frame?  If it’s late in the afternoon making cookies may not be a good choice for kids to eat before going home to dinner.  If the kids are only staying a short time, keep the recipe simple so they can finish.

· Decide what to make.   Ask your child what they would like to make, so they are interested and excited.  

· Review a checklist of ingredients and tools needed.  Be sure there are enough ingredients and tools for everyone, or have a plan to share. 

· Shop and have everything ready.  Kids do not want to go on a last minute trip to the store.

· Prep before.  There are many stages to a recipe.  Consider the age and attention span of the children coming to play.  I find it best to prep and have things ready for children to assemble and decorate.  A muffin tin works great to divide toppings and decorations. 

· Set up for age friendly activities.  Decide how best to arrange your kitchen to meet the little chefs’ needs.  Sometimes being seated at a large kitchen table or dining table will accommodate mixing, measuring and decorating better (and safer) than standing at a too high sink (or vying for stools).

· Set out a snack.  Kids will want to eat something and may dip into the ingredients.  Shredded cheese gets nibbled when topping a pizza and sprinkles disappear when decorating cookies.  Have a healthy snack on the table such as cut up fruit, veggies with dip, whole wheat crackers or trail mix to curb little appetites.

· Plan for a mess.  Even adults make a mess when cooking.  For quick cleanup have wet wipes, drop cloths, a broom, and a sense of humor on hand.

· Re-think and plan to keep things moving and having fun.  If your audience isn’t smiling or has lost interest, move on.  Finish for them and allow them do another activity if they want to stop or take a break.

If you’re up for the challenge but not sure what to make here are a few easy suggestions that children enjoy making (and eating):

Quesadillas

There are a variety of tortillas for all tastes and diets (white, spinach, whole wheat, spelt, gluten free) to top for a quick snack or lunch.  Grated cheese, chopped tomatoes, avocado, olives, and shredded meats are some ideas to be placed in small bowls for little hands to reach and sprinkle before heating.

Sandwiches

Kids can get creative and feel grown up using mini spreaders to create all kinds of sandwich flavors and combos.  Pre-cut bread (a variety of whole wheat, pumpernickel and white is fun and colorful) with cookie cutters, or let older children do it themselves.  Set out ramekins or bowls of spread such as nut/seed butters (check for allergies), fruit spread, cream cheese, hummus, mashed avocado, tuna and others.  You can also provide cheese and meats for layering.

Yogurt Parfait

Pretty and simple.   Festive, clear ice cream glasses make this a real sweet treat for all ages.   Set out bowls of plain organic yogurt with flavors to mix in such as fruit spread/purees, mashed fresh berries, honey, maple syrup.  Toppings for layering may include fresh berries, granola, chopped nuts (check allergies), seeds, crushed graham crackers, coconut, and low sugar cereals.

Pizza

The crust can be anything from making your own dough to simple toppings on an english muffin.  Place ramekins or small bowls of sauce, grated cheese, and veggies so kids can top their own.  Shakers of parmesan and oregano are easy for even the littlest chefs to use.

Cookies or Cupcakes

Many different flavor options mean different tasks and tools.  Since cookie cutters come in all shapes and sizes I can use any holiday, theme or interest as an excuse for a cookie party.  For a short play date bake cookies or cupcakes before kids arrive and let kids frost and decorate with coconut, edible flowers, raisins and other dried fruits.  For a longer party allow kids to measure, pour, and turn on the mixer to make dough, then shape, bake and decorate.

Sugar Cookie Cut-Outs

(from Petit Appetit: Eat, Drink, and Be Merry)

Adapted from the standard New Cook Book from Better Homes and Gardens (2002), this is a classic sugar cookie recipe and one that works for all seasons and reasons (if you need one).  Think about upcoming holidays such as Fourth of July for decorating inspiration with various cookie cutter shapes and color themes.  Or simply cut round cookie “faces” for children to give eyes and smiles.

Makes about 35 (2½-inch) cookies

2/3 cup organic unsalted butter, at room temperature

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

1 large cage-free organic egg

1 tablespoon organic milk

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose flour

1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt and beat until combined. Beat in egg, milk, and vanilla until combined. Beat in the flour, ¼ cup at a time, until all is incorporated.

2. Cover and chill dough for at least 30 minutes. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.

3. On a lightly floured surface, and using a floured rolling pin, roll dough out to 1/8-inch thickness. Cut into desired shapes. Place 1 inch apart on prepared baking sheets.

 4. Bake for 7 to 9 minutes, until edges are firm and bottoms are very lightly browned. Transfer to a wire rack to cool.

5. Once completely cool these can be frosted with your child’s favorite royal or powdered sugar icing. For easy frosting set out small spreaders and squeeze bottles so frosting decorates the cookies and not your child, the floor, and the table. Add decoration to wet frosting for even more fun (and mess).

 

 

 

 

Petit Appetit: Eat, Drink, and Be Merry

 

 

The Petit Appetit Cookbook