The holiday season is the perfect time of the year to spend time with the family in the kitchen. Cooking during the holiday season brings out some typically seasonal flavors and aromas, and always turns my family’s kitchen into the epicenter of the house. I look forward to cooking during the holidays with my family, because it is then when we can all come together and share the experience of making delicious food.

Since I have a sweet tooth, I have always been attracted to the decadent desserts that come along during the holiday season. One of my favorites to make is gingerbread cookies. Not only are they packed with a seasonally unique flavor, decorating these little gingerbread men as a child was a fun activity I shared with my family.

Even though I am an adult now, there is still something about frosting the face and buttons on gingerbread men that can get me in the mood for the holidays. If that was not enough, the sweetness of the icing balances well with the slightly spicy flavor in the gingerbread, which makes for a delicious winter treat.

Gingerbread Cookies with Royal Icing

Ingredients

Gingerbread cookies:

• 1 package sugar cookie mix

• 1 egg

• 1/2 cup all purpose flour

• 1/4 cup melted butter

• 2 tablespoons pumpkin pie spice

• 1/2 teaspoon ground ginger

• 1/4 cup dark molasses

• 1 teaspoon vanilla extract

 Royal Icing:

• 2 large egg whites or 5 tablespoons meringue powder

• 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract

• 3 cups confectioners’ sugar, sifted

• Food coloring, if desired

Directions for the Gingerbread Cookies

Set the oven to 350 degrees Fahrenheit.

Mix together all the ingredients in a large sized bowl. Cover the bowl with plastic wrap and place in the refrigerator for one hour. It is important to make sure the dough is chilled properly before using.

After one hour has passed, take the dough and roll it out on a flat surface. It is important that the surface is sprinkled with a generous amount of flour, to ensure the dough doesn’t stick. Roll the dough until it is about 1/8 inch thick. Use cookie cutters to cut the shapes of the gingerbread men. Place the cookies on a sheet pan and bake in the oven for 8 minutes.

Directions for Royal Icing

Use an electric mixer to blend together the egg whites and the lemon juice. Continue to beat these ingredients together until it becomes a frothy texture. Turn the electric mixer to a low speed and combine the sifted powdered sugar. When the ingredients become shiny and smooth, turn the electric mixer to a high speed and continue to blend until the texture becomes glossy and stiff. This may take around 5 minutes.

Food coloring can be added to the royal icing for more colorful decorations. Spoon the royal icing into a pastry bag. When the gingerbread cookies are ready to come out of the oven and have cooled, decorate the gingerbread men creatively, with faces, buttons, or add sprinkles.

This recipe for gingerbread cookies makes between 12-15 cookies.

Recipe courtesy of Sandra Lee of The Food Network.

The article Christmas Flavors, A Family Gingerbread Cookie Recipe appeared first on The Toonari Post - News, Powered by the People!.

Outside of Japan, it is difficult to find authentic Japanese cuisine that lives up to the quality and diversity of the original. But for foodies with a genuine taste for Japanese, if you do find such a place, you hold on to it and visit it near-religiously.

One such place can be found tucked away by Baker Street Station in the heart of London. Getting off the Underground, you turn right and cross the street — don’t let the obvious restaurants and fast food outlets get you on the way — and soon you will spot a modest wooden placard directing you into the complex, away from the busy street.

“Nambu is a region in Japan, where my husband is from,” explains the restaurant’s hostess, Yasuko. “Tei means a little place.” They have been in business for 11 years. “I have been in the UK for more than 35 years now. When we retire, we plan to go back. We visit Japan, but not as much as we would like to.”

The owners’ attachment to their roots is evident as soon as you step into the restaurant — it is like stepping into a different part of the world. Plenty of wood and Japanese decor ensures a pleasant and fitting environment for the culinary treats you’re about to experience.

Nambu-tei serves traditional Japanese food, from sushi and sashimi, to tempura, teriyaki and even hot pot dishes, which few restaurants do because of the amount of work required. Their lunch menu includes a wide variety of set lunches that cater to all tastes and are equally gentle on your wallet.

The possibilities for lunch are in fact so vast that it can be difficult to choose which combination you would prefer. Toonari Post recommend the Unaju Box, featuring barbecued eel on rice, the Ton-katsu Lunch or the Foodie’s Lunch Box, a beautiful three-storied box including sashimi and fried salmon. Be sure to wash it down with hot green tea.

For dinner, the prices go up as one might expect, but so does sophistication. Japanese cuisine is not just rice, tuna and teriyaki sauce. The combination of flavor and texture is unique and for true fans, highly enjoyable. Have a shot at the Sunomono (a seafood salad with rice vinegar dressing) or treat yourself to Nasu Dengaku, a grilled aubergine sweetened with miso.

Toonari Post also highly recommend the grilled eel. Some of the Chef’s recommended dishes can sound slightly intimidating: fermented octopus, seasoned jelly fish, or how about some assorted seaweed? The casual eater might not want to risk ordering something they won’t be able to eat, but often the best food experiences are the surprises you stumble upon. If you don’t try it, how can you say you’ve really lived?

The dinner menu also includes set dinners and impressive hot pots – some of which have a two-person minimum. Prices range between £28-£38 but if you do indulge, rest assure you won’t be walking away hungry. A Nambu Dinner Special for one cost £36 but you get a sushi platter, a special soup in a teapot and assorted tempura before the main course of two well-sized seafood skewers, rice and miso soup arrives.

In addition to a well prepared and beautifully presented meal, try a glass plum wine if you haven’t already. It’s a sweet and fruity alcoholic drink which you drink slowly. There are many different types and strengths; Some home-brewed ones are not for the faint hearted, but the house brand at Nambu-tei is delightful. Finish off, if you can, with a scoop of ice cream – pick from chestnut, sweet red beans or green tea.

Beyond the dining area, Nambu-tei also has rooms downstairs in the authentic style of floor seating. Parties of four to eight can gain the full experience, sitting on specially made chairs and placing their feet in the floor. Yasuko explains that their busiest days are Thursdays and Fridays and that they are frequented by office workers and people looking for a place to eat near the Tube station.

What may attract people is a welcome break from the local food chains and the generic menus. Nambu-tei is a truly original experience in the British capital. Being run by Yasuko and her husband, who is the head chef, they have been careful to keep the spirit of their home country, from the menu to the interior and to the friendly staff who all but one speak Japanese.

To learn more about the location and their menu, please visit the Nambu-tei website. They are open for lunch Monday-Friday from 12PM-2.30PM and dinner Monday-Saturday from 6PM -10.15PM (last order).

The article Nambu-tei, A Piece of Japan in London appeared first on The Toonari Post - News, Powered by the People!.

If you look at a map of Poland’s border with the Baltic Sea, a tiny finger points down toward the middle of her coastline. At the very tip of this petite peninsula is the town of Hel. A sleepy, slow-moving beach community replete with high-speed wind and kite surfers skimming across the still Puck Bay during the brief Polish summer.

The majority of venues along the boulevard; Wiejska, peddle amber jewelry or food and drink. This visit took place in early September, postmortem of the holiday season and a perfect time to avoid an inundation of tourism, while absorbing the native culture without compromise.

While many restaurants here offer traditional Polish fare or advertise pizza and ke-bob style dishes, one place stood out while appearing to be most appropriate of sea-side locales.

Admiral Nelson’s was built about 100m from the coast. If the wind blows just right, a scent of the wharf will roll over, a reminder of the sea, and an assurance of the freshness of the fish served there. Owned by long time residents Jakub and Renata Pilecki, the locale offers a wide array of seafood served fried or grilled.

The decor is maritime, relics and icons of seafaring adorn the dark wooden walls. A major likeness of the man himself, Admiral Horatio Nelson of the British Navy dominates one of these walls, his proud likeness approves your patronage. The close-quarters of the dining area is an intimate one, diners seated elbow-to-elbow in sections.

To drink, one must partake a beer entitled, “Viva la Hel!” a musky wheat ale brewed locally and as accompaniment to the vast array of seafood. While Poland is not traditionally known to be a beer producing or consuming country, ale or piwo has been a more popular drink of choice for young adults seeking an alternative to their cultural standard of vodka.

For starters, a spicy, tomato based seafood-soup was served carrying an appropriate amount of spiciness while not being overly fishy. In addition, a fried-crab dish was consumed before a guzzle of ale. This was what sailors must feel like.

For the main course, a two-fish choice was chosen, as the US-Polish currency exchange rate is favorable. (A grilled salmon steak cost roughly $3) And for the fried part of dinner came battered-flounder, a name I always thought sounded tasty. It wasn’t. The flounder was oily and the breading transparent, but owe the inherent quality of the flounder fauna than their culinary standard.

This was clear when sampling a fish perhaps better suited to be battered and fried: the cod or whitefish. The Salmon was incredible. A lemon wedge and some melted butter only made it better, and merely complimented the fresh, flaky flesh, its hue a deep pink.

The establishment was sampled during the day, so the nightlife that occurs at Admiral Nelson’s cannot be noted. While owning an extensive alcohol selection, the numerous antiques and ambiance spoke to an older, more appreciative audience. In addition to breakfast, lunch, and dinner, they offered amenities such as three-star rate rooms and even such attractions as sea-diving and fishing.

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If you are seeking the perfect spot for an anniversary, cultural experience, or girls night out, stop in at The Pearl. Candlelit tables, a glass of wine, decadent Moroccan and French food, and live music will have you in the mood! The mood for dessert that is, and who could say no to a hot godiva brownie smothered in ice cream and fresh berries?

Karim Chiadmi is the head chef and owner of this hidden Pearl bringing his passion for great food and company to the Treasure Island area. With live music Wednesday through Saturday, catering, and a full liquor bar, The Pearl is an up-and-coming hot spot. Prices can run high at The Pearl, but for special occasions or something new, it’s well worth the experience.

As I entered The Pearl with my fellow food lovers, we were immediately greeted by the owner himself. He remembered my friend right away, and put us at a table with a lovely view of the entire restaurant. Chiadmi is of French and Moroccan descent so the menu has those two cooking styles available, even though it has a wide variety.

After trying the Moroccan style duck, two types of French chicken and pasta, I promise visitors won’t be disappointed. The flavors are rich, the meat is juicy, and falls of the bone, the ingredients fresh, the steamed vegetables melt in your mouth. The dessert is sinfully rich and oozing with perfection. With the dim lighting, free flowing win, live bongo drums, and soulful guitars, I was entranced. This is another restaurant that takes you out of Florida entirely.

Guests are invited to shake bottles of sand to accompany the band. My guest and I found ourselves lost in conversation with some of the regulars at the bar. They were as full of life and energy as the restaurant itself, bringing even more charm to this location. I found myself ordering appetizers, even after a five-course dinner, craving more mouthgasmic exploration.

The fresh garlic hummus and pita were amazing! The fish and stuffed mushrooms are to die for. I left The Pear knowing I was addicted. This is without a doubt a Toonari top pick. Located at 163 107th Avenue, Treasure Island, FL 33706. It is open Monday to Thursday from 4 p.m. to 10 p.m. and on Friday and Saturda from 4 p.m. to midnight.

Happy eating!

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Just outside of historic Gettysburg, Pennsylvania stands the charming Mary-Penn Bed & Breakfast. Situated one mile down a dirt path on an expansive stretch of farmland, the bed and breakfast is the perfect place to unwind because of its seclusion from major tourist attractions in the center of town.

The country-style house sits on a portion of over 200 acres of land where not much more than the tranquil sounds of neighboring Marsh creek can be heard. But what sets this bed and breakfast apart from others in Gettysburg are its historical features and its owner, Bea Waybright.

“I want you to make yourself at home,” Bea said as she welcomed guests into the house. It doesn’t take long for Bea to give guests a tour of the bed and breakfast, her excitement bounced off the walls of the antiquated house. Originally created as a one story house with a thatched roof in 1743, the Mary-Penn Bed & Breakfast is Bea’s pride and joy.

The unique location has the Mason Dixon line running straight through the middle of the house, leaving one half of the bed and breakfast in Pennsylvania, while the other half stands in Maryland. Rock markers of the Mason Dixon line were placed one mile apart and is a captivating feature on the Waybright’s land.

The bed and breakfast took years of restoration on the part of Bea and her husband, David, but all the hard work paid off in the form of a wonderful house. With antique and country style furnishings in each room, the bed and breakfast emanates perfectly balanced historical decor with modern touches.

A front sitting room showcases original documents of the house dating back centuries while a large table in the dining room stands as a central gathering place for the owners and visitors to share stories. On the lower level is a modern kitchen, full bathroom, and spacious family room perfect for watching a movie or curling up with your favorite book.

Personal touches in the family room, such as photo albums of weddings held at the bed and breakfast, make visitors feel like they have truly been welcomed into someone’s home.

Each of the four bedrooms at the Mary-Penn Bed & Breakfast contain their own unique charm and, as Bea explained, are named for someone who had a significant contribution to the house over time. The John McKinley bedroom is named for the man who built the original one-story house in 1743 is the only room on the lower level.

The second floor of the house was created in 1793. Three bedrooms are located upstairs, including the Wm. J. Stewart room, named for the man who extended the house upwards. The Mary B. Waybright room, dedicated to Bea’s mother-in-law, is larger and has a queen sized bed with a fireplace.

Finally, the William Penn room is the largest of all the suites with a queen sized bed, adjoining another smaller room with a double bed. Bea transformed the basement into another social gathering area, but did not overlook the deep history of the space. The Mary-Penn Bed & Breakfast was once a house that had slaves.

Marks from the chains that kept them in the basement at night can still be seen in the original wooden beams that run across the ceiling. Bea created a memorial to the slaves of the past that once lived in the house, feeling that it was the right thing to do.

While staying at the Mary-Penn Bed & Breakfast is a complete luxury with all necessary amenities available, the true reward of staying the night at this accommodation is getting to know its owners. Over a deliciously home cooked breakfast, guests surrounded the dining room table and joined in jubilant conversations with Bea and her husband, David.

Plates of Belgian waffles and sausages circled the table, along with freshly sliced pineapples, kiwis and bunches of grapes. A homemade farm casserole was a favorite among the guests, along with cinnamon buns and cups of coffee. It’s easy to spend hours talking with Bea about her grandchildren and how the uncontrollable weather often has an impact on the house and farm.

It’s effortless to find yourself swapping recipes with her or talking about her upcoming plans to create sleigh rides in the winter, in which David jokingly stated, “Her dreams are my nightmares.” Staying at the Mary-Penn Bed & Breakfast is much more than spending the night in a fascinating historical house.

Stepping into the centuries’ old house is more about being welcomed into a family that seemed to always have a place in their heart reserved for you. Bea encouraged her guests to sign the guestbook, keep in touch, and receive Christmas greetings for the upcoming holiday season.

“You are now part of the family,” Bea said as guests checked out and turned in their keys. The kind of honest relationships created at the Mary-Penn Bed & Breakfast makes it that much harder to leave. The Mary-Penn Bed & Breakfast is located at 716 Mason-Dixon Road, Gettysburg, Pennsylvania 17325.

For more information on making a reservation call 717-334-5055 or visit the website at http://mary-pennbb.com/index.html.

The article Relaxation and Friendship at the Mary-Penn Bed & Breakfast appeared first on The Toonari Post - News, Powered by the People!.

With more than 100 different hot and cold tapas, paellas, and cazuelas, most of which are imported to maintain authenticity, Ceviche, a restaurant with flavors from the northern and Catalan regions of Spain that also houses a flamenco bar couldn’t get any better.

Ceviche is owned by Gordon Davis. The restaurant is truly the perfect end to a night on the town. Ceviche is bustling with people of all ages and backgrounds wafting with the exotic aromas of Spanish flair. Guests may be torn between dancing the night away in the mysteriously sexy, fun bar below deck and an unforgettable dinning experience above. Why choose? At Ceviche you can have your cake and eat it, too. Literally!

After ordering from the seemingly endless $4 Tuesday menu and gorging on tasty shrimp cocktails, rich sautéed mushrooms, rice, calamari, and what was voted best Sangria in Tampa, I was torn. I had already eaten more than my share of zesty ahi soaked in lemon and lime juice and sprinkled with leeks.

I had gorged on the hot, crispy, chunky potatoes, drizzled in spicy, sharp cheddar cheese. I had eaten my weight in pesto chicken, sweet spinach, date salad, and plowed my way through the ox tail. Now I had to choose a dessert! Torta valenciana is a rich chocolate cake served with vanilla cream, raspberry sauce, orange zest, and fresh berries.

Crema catalana is a traditional Spanish creme brulee in a dark chocolate shell. Or try the trilogia de chocolates, a trilogy of white, milk, and dark chocolate mousse with white chocolate rum sauce. And that’s just to name a few! What’s a girl, or anyone else for that matter, to do but come back to Ceviche again and again.

The zesty, spiced food, white sangria, live band, and exotic, entrancing whirl of the Spanish dancers in the basement had me in another world. I found myself clapping and stomping to the beat, as my photographer caught the swirl of colors dancing across the small stage. My mouth, eyes and ears started tingling with the Ceviche experience, and it won’t be the last time.

The service is quick, the atmosphere is unbeatable, and the food inspiringly delicious, making Ceviche a top Toonari pick for Florida. Ceviche is located at 10 Beach Drive St. Petersburg, FL 33701. Don’t miss this exquisite cultural, food experience.

The dining room is open on Sunday and Monday from 11 a.m. to 10 p.m., Tuesday to Thursday from 11 a.m. to midnight, and Friday and Saturday from 11 a.m. to 1 a.m. The flamenco room is open on Sunday from 5 p.m. to 11 p.m., Tuesday to Thursday from 5 p.m. to 2 a.m., and Friday and Saturday from 5 p.m. to 3 a.m.

Happy Eating!

Image Courtesy of   http://www.ceviche.com/

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