Al Dente

4th of July Recipes, Day 4: Cornbread

Corn is native to North America so it's no wonder the tasty treat is a favorite across the nation. Whether you're jonesin' for Jonnycakes in New England, or hankering for a Hushpuppy in the South, any variation of cornbread is a welcome addition to the table. This simple recipe comes from Jane Linton, and fits the bill for any 4th of July party--it's tasty, easy to make, and everyone will want some.

Ingredients:
2 cups of self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, shortening, or vegetable oil

Directions:
1. Heat oven to 450 degrees F. Grease a 9-inch skillet with about 2 tablespoons of shortening or oil (use bacon drippings if available). Place pan in oven to heat.
2. Combine cornmeal, eggs, buttermilk, and bacon drippings. Mix well. Pour into hot skillet. Batter will sizzle. (If you sprinkle a little cornmeal in the hot pan before adding the batter, it will brown and add a crispier texture.)
3. Bake at 450 degrees F for 35 minutes or until golden brown. Serves 6 to 8.

--AndreaLeigh

Eat a Cheese Sandwich, Get a Raise

According to Gimundo.com, eating a cheese sandwich could get you that raise you've been after. Recent studies have determined that a chemical in the brain called serotonin can impact how we respond to high-stakes situations. Through a study based on ingesting foods that increase serotonin levels, it was suggested that subjects with higher serotonin levels were better able to keep aggressive social responses in check and make better decisions. Tryptophan-rich foods such as cheese sandwiches boost serotonin, which could help you stay calm and rational while making big decisions. Moderation, however, is key: tryptophan is also known to cause mild sleepiness (it's in turkey--think post-Thanksgiving dinner) so try not to go overboard.

--AndreaLeigh

What's the Matter Colonel Sanders?

Chicken?! Ex-Baywatch babe Pamela Anderson recently teamed up with PETA to pen a letter to Kentucky Fried Chicken UK asking them to alter the way they raise their chickens. Anderson had previously written to KFC Canada, who responded by changing their policies concerning living conditions for chickens on their farms and adding a vegetarian faux chicken to their menu. In her letter to UK KFC Managing Director Martin Shuker, Anderson states "Until I hear from PETA that you will be agreeing to make changes similar to those agreed to by KFC Canada--and recommended by KFC's own animal welfare advisors--I will be boycotting KFC and encouraging everyone to watch my video expose at KentuckyFriedCruelty.com."

Not for the faint of heart, the video demonstrates some of the shocking practices KFC employs, and shares the kentuckyfriedcruelty website with other pleas from celebrities trying to shed light on and bring an end to KFC's on-going animal cruelty. Trust me, it's enough to make anyone want to kick the KFC bucket.

--AndreaLeigh

Midweek Happy Hour: Dark & Stormy

Okay, the weather has been terrible in Seattle. It's depressing, but rather than distract myself with fruity cocktails, I prefer to revel in the moodiness of our ever-present gray skies and mix up a Dark & Stormy. My favorite liquor is rum anyway, and the addition of spicy ginger lends it just enough kick to keep you in the game until the sun shows itself again.

Dark & Stormy

Ingredients
2 ounces Gosling's Black Seal rum (D&S fans insist this is the only rum that'll do)
8 ounces ginger beer (or ginger ale if you're a sissy)
Ice
Slice of lime

Directions
Pour rum over ice, add ginger beer, and stir. Garnish with a slice of lime, glower sulkily out the window, repeat.

--AndreaLeigh

Iittala: Masters of Glass

Some 32 participants from Finland, Sweden, Norway and Hungary recently took part in the Iittala Cup glass-blowing championships in the northern Finnish town of Iittala, which has been organized by the Finnish design company of the same name every two years since 1984. Cup winner Finn Keijo Kopra, said four hours of training each day in the past few weeks has finally paid off. "What we really wanted was to keep the trophy here in Finland--it won't ever go to Sweden again," said the 54-year-old, who has worked for Iittala for the past 40 years. Most of the participants were Iittala's own glass-blowers and have trained for years to become masters of the art.

Iittala, some 120 km (74.56 miles) northwest of Helsinki, has become synonymous with Finnish glass design since the company launched its glass factory in the town in 1881. Not able to make the trip to Finland anytime soon? Find an inspiring piece of Iittala glass in Amazon.com's Iittala store.

--AndreaLeigh

Cool Candy: Absinthe Lollipops

The people at Lollyphile know what they're doing--making candy that looks cool and features unique flavors. Their website is a hoot too, check out their blurb for the absinthe pops: "Our absinthe lollipops are really freaking awesome. And we say that without even an ounce of hubris--people go crazy (not like, cut-your-ear-off crazy, tho) for them." The only other flavor they currently carry is maple-bacon (not a problem for a baconphile like me), but they claim to have a variety of forthcoming flavors that will get added to the store soon.

--AndreaLeigh

Grill Season Kick-Off, Day 1, Part 2: Grilled Pizza

Being a vegetarian or not overly fond of meat doesn't mean you can't take advantage of grilling. Gardenburgers, veggie kabobs, and ears of corn aside, a great veggie grilling option is pizza! These grilling tips have been borrowed from allrecipes.com. Once you've got the guidelines for grilling pizza crust down, check out this delicious recipe for fig and goat cheese pizza--your meat-eating friends will be jealous.

With grilled pizza, the crust is the star--think of it as a great flatbread. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and a scant amount of chopped fresh herbs.

Prepare the grill for high heat. Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. Dust a baking sheet, a peel, or a plate with flour or cornmeal for easy transport, so the dough won't stick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.

When the coals are hot, have all of your toppings ready near the grill. The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.

Directions:
1. Begin by placing one dough round on the grill.
2. You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
3. Don't worry if it droops a little through the grate, as it'll firm up fast.
4. After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.
5. When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings. Repeat the process with the rest of the dough rounds.
6. Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to ten minutes (if your grill has cooled dramatically, you may need to cover it with a lid to finish the cooking).

--AndreaLeigh

Illinois Driver Tosses His Cookies

On May 18th, 2008, Illinois police reported a trailer containing 14 tons of double-stuffed Oreo cookies had overturned on Interstate 80. The police say the truck's driver was traveling from Chicago to Morris when he fell asleep at the wheel around 4am and slammed into the median about 50 miles southwest of Chicago. Boxes reportedly ripped open as they came out of the trailer but the cookies seem to have remained in their plastic sleeves. The crash is still under investigation and no charges have been filed, but both lanes of traffic had to be closed while authorities removed the cookies.

Hopefully they called on some firemen with a giant hose of milk and a healthy appetite. Why do these things never happen in Seattle? I would have been more than happy to provide an eyewitness report.

--AndreaLeigh

Favorite Restaurant Booked Solid? Fly First Class

Next time you're flying someplace First Class, don't be surprised if you're offered a celebrity chef-designed meal and a wine pairing suggestion from the on-flight sommelier. In the latest effort to lure customers, airlines are touting gourmet menus with meals prepared by big names. Passengers heading to South America or Japan on United Airlines will be privvy to award-winning chef Charlie Trotter's appetizer of sauteed prawns and crispy short rib wontons with organic Thai barbecue sauce and chilled sweet-and-sour cucumber relish. Travelers flying to Europe on American Airlines can feast on rosemary-scented shrimp drizzled with garlic sauce and served with lemon rice and artichokes.

With financial pressures that began with the 2001 terrorist attacks and have only worsened as fuel prices have soared, competition is fierce for airlines to stand apart and build customer interest and loyalty. Still, opting out of the celebrity chef craze will be a money-saving move that airlines could pass on to passengers. Personally, I'd rather bring my own lunch and have a nice meal once I reach my destination, but I suppose there are those who are going to want that organic salad and "Mile High" mojito. Read the full story here.

--AndreaLeigh

Mother's Day Recipes, Day 2: Quiche

My mom makes the best quiche this side o' of the Mississippi, but I figure what moms want to see the most on Mother's Day is how far their kids have come, right? So if I play my cards right and make her this tasty quiche (compliments of allrecipes.com), she'll not only be pleased by the delicious breakfast, she'll also be very, very proud.

Quiche

Ingredients:
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham or bacon
8 ounces shredded Cheddar cheese

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10-inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter, and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham, and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

--AndreaLeigh

The Only Thing Better Than Ice Cream...

...is free ice cream! Ben & Jerry's celebrates its 30th birthday today and is sharing the love with customers by way of free ice cream cones! Find a participating shop in your neck of the woods and have a sweet, sweet day!

--AndreaLeigh

Midweek Happy Hour: Piña Colada

Although the Piña Colada is known as the official beverage of Puerto Rico, the delicious blend of pineapple juice, rum, and coconut is also one of the most popular drinks in Hawaii. Seeing as I'm heading there in a few days for vacation, I figured I'd get my palate ready early. This drink also comes in handy if you happen to live in a city famous for rain and late-starting summers (ahem), and need something to remind you of sunnier days to come.

Ingredients:
4 ounces fresh pineapple juice
3 ounces rum
2 ounces coconut cream
2 cups crushed ice

Directions:
1. Pour all of the ingredients into a blender.
2. Blend briefly at high speed.
3. Strain into a glass.
4. Garnish with a slice of fresh pineapple and a cherry.

--AndreaLeigh

Something Sweet for Spring (and Mother's Day)

The Rosanna brand of tableware already has a lot going for it--they're based in Seattle, the people I've met from the company are super nice, and their cool soda fountain glasses recently made Oprah's favorites list. With Mother's Day coming up, I realized Rosanna is also a good place to find Mom the perfect gift--whether she's in to modern stuff, a retro look, or likes the funky patterns you might find at Anthropologie or Urban Outfitters. Some of my favorite patterns in the Amazon.com Rosanna store include Fleur, King's Road, and the Napoleon flatware. Oh, and Rosanna herself has a cute blog too!

--AndreaLeigh

In Japan, That Donut Could Cost You Your Job

To curtail Japan's overweight population, the Japanese health ministry recently mandated that all waistlines among its 56 million workers over age 40 be below “regulation size” of 33.5 inches (for men). Any company failing to bring its employees’ weight under control--as well as the weights of their family members--will be fined up to 10% of its earnings by the government.

According to government officials, 27 million Japanese--about half of all adult workers--have health indices (cholesterol, blood pressure, blood sugar and BMI) that don’t meet ideal numbers, and will be targeted for mandatory medical intervention. The director of the Medical Urban Clinic in Osaka, Toshio Mochizuki, says he is concerned about the new movement. “I’m worried that the overweight will start to be shunned at the workplace and these new rules will make no one want to hire them,” he said. Read the full article here.

--AndreaLeigh

Drycleaners Endorse Carl's Jr.

Carl's Jr., announced an endorsement from the Drycleaning & Laundry Institute (DLI) because of the increased business drycleaners have received since the launch of Carl's Jr.’s new chili cheeseburger.

Brad Haley, executive vice president of marketing for Carl's Jr. restaurants notes, "People have been ordering a lot of chili cheeseburgers and chili cheese fries from Carl's Jr. Clearly, people don't mind getting a little messy for a great burger."

Seizing the opportunity, Carl's Jr. is now supplying drycleaners with bags featuring the chili cheeseburger, as well as Carl's Jr.-branded window signs. Read the full story here.

--AndreaLeigh

What to Cook this Weekend: Pretzels

With the advent of pretzel stores flooding shopping malls across the nation (okay, this started a few years ago, but I re-noticed it last weekend) I wondered why the pretzel presence was so rampant. The short answer? Because they're delicious. Maybe it's my German heritage, but I adore pretzels to a ridiculous degree, and have decided that I'm going to resist the store-bought version and make my own. There's a great step-by-step recipe (with pictures!) at kitchenproject.com, but here's the condensed version:

Soft Pretzel Recipe

Ingredients
3 1/2 cups flour
4 tablespoons brown sugar
2 teaspoons salt
1 tablespoon yeast, dissolved in 1 cup warm water
1 tablespoon baking soda mixed with 1 cup boiling water
1 egg beaten with 1 teaspoon water in a small bowl

Directions
1. Mix water, yeast, brown sugar, and salt in a food processor or large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a plastic container in the fridge).
2. Divide dough into 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape. Bring the ends together and twist them. Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure. Place on a greased cookie sheet.
3. Let pretzels rise for 30 minutes or until they double in size. Brush with baking soda-water solution, then brush pretzels with the egg and water mixture for a shiny glaze. Sprinkle with toppings such as sesame seeds, parmesan cheese, or cinnamon and sugar.
4. Bake at 400-450 degrees F for 12 to 15 minutes or until well browned. Makes 12 pretzels.

--AndreaLeigh

Bananas for Twinkies

Back by popular demand, banana cream-filled Twinkies return to shelves. According to Wikipedia, the Twinkie was invented in 1930 and originally contained a banana cream filling that was replaced with a vanilla version during a banana shortage caused by World War II. Formerly only available for special promotions, the banana version is now here to stay.

More Twinkie fun facts:
- About five hundred million Twinkies are produced each year
- Twinkies don't last forever--the shelf life of a Twinkie is about 25 days
- Bill Clinton chose a Twinkie as an "object of enduring American symbolism" for the National Millennium Time Capsule in 2000
- In Latin America and Mexico, Twinkies are sold under the name "Submarinos" and come in regular or strawberry flavors

Want more mileage out of your Twinkies? Hostess.com offers tons of weird and wonderful Twinkie recipes including Twinkie smores, Twinkie tacos, Twinkie-misu, and Twinkie sushi.

--AndreaLeigh

Midweek Happy Hour: The Dark Crystal

Inspired by the Jim Henson opus The Dark Crystal, this drink looks and tastes magical and will (hopefully) contribute to long life and good health via antioxidants from pomegranate juice. Drink enough of these, and you may even start to see muppets.

The Dark Crystal

Ingredients:
1 ounce raspberry vodka
1 ounce blue curaçao
1 ounce pomegranate juice
1 ounce club soda (or tonic water if you like it super sweet)

Directions:
1. Combine juice, curacao, vodka, and ice in a cocktail shaker.
2. Shake and strain into a highball glass (or your chalice of choice), and top with club soda.
3. Rim glass with sugar beforehand, or garnish drink with rock candy.

--AndreaLeigh

Are You Being Served?

As the proud new owner of an iRobot Roomba, I'm fascinated by the technology behind these little helpers. In addition to vacuuming, they feature an anti-tangle system to extract themselves from cords and carpet fringes, they self-adjust from carpets to hard floors and back again, and when it's running low on energy or is done cleaning, the Roomba locates its dock and returns to its home base to recharge.

I fell in love with my Roomba immediately, and wondered if other iRobot owners felt the same. There are plenty of user groups online, but the site that excited me most was about the Zoomba--a Roomba that's had its microprocessor replaced so it can be used as a platform for robotics experimentation. What does that entail? How about programming two Roombas to find and chase each other? Adding a microphone to make it voice-activated? Adding a wireless camera to make it a mobile security robot? All this sort of defeats the purpose of buying the Roomba for vacuuming, but having a robot that patrols my house, recognizes my voice, and wants to play hide and seek? Awesome.

--AndreaLeigh

The (Parmesan) Cheese Stands Alone

If you're a regular Al Dente reader, you already know Parmesan cheese is something close to our hearts. So I was happy to hear via a recent BBC News article, that the European Commission is keeping the cheese's best interests in mind. They recently argued that Germany had not been acting against producers who did not meet Italy's stringent rules and that the German government claimed the word "Parmesan" merely referred to a variety of hard cheeses. The Court of Justice said only the authentic product bearing the name "Parmigiano Reggiano" could be sold under the name of Parmesan.

Leo Bertozzi, director of the Consorzio del Formaggio Parmigiano-Reggiano (that's the Consortium of Parmesan Cheese--talk about a dream job!), told the BBC News that the ruling was completely positive. "The Court of Justice has stated that Parmesan can be used only to identify Parmigiano-Reggiano. The name is protected and even its translations are protected." Parmesan was among dozens of foods and drinks awarded the status of "protected designation of origin." Others include Champagne and Parma ham as well as Gorgonzola and Feta cheese.

--AndreaLeigh

What to Cook this Weekend: Cheese Triangles

I've had a few tubes of Pillsbury Crescent Rolls rolling around my fridge for awhile, and this weekend I mean to do something about it. I haven't been in the mood for a plain crescent roll, but fortunately for me, Pillsbury.com has a cool lineup of recipes that use the crescent roll dough. Tasty and easy? It's like they read my mind.

Cheese Crescent Triangles

Ingredients:
One package Pillsbury Crescent Rolls
Grated cheese (cheddar, feta, or mozzarella)
Chopped onions
One egg, beaten

Directions:
1. Separate dough in half and unroll in to two rectangles.
2. Slice each rectangle into six squares.
3. Fill each rectangle with cheese and onions.
4. Fold dough over and press edges together. Brush tops with beaten egg and sprinkle with cheese.
5. Place on cookie sheet and bake for 9-11 minutes (see package for oven temperature). Makes 24 cheese triangles.

--AndreaLeigh

Un-Happy Meal News

From seriouseats.com, Stephen Colbert's video segment on "People Destroying America" (by denying their children Happy Meals). Click here to watch the video.

--AndreaLeigh

Treats for Your Sweets, Day 2: Red Hot Cupcakes

Anyone who knows me, knows I'm easily won over by a cupcake. But on Valentine's Day, it can't be just any cupcake. Whip up a batch of these sexy red hot ones, and I guarantee the results will be very favorable. This recipe comes from cupcakeblog (go there for the meringue frosting recipe).

Red Hot Cupcakes

Ingredients:
1/2 cup cake flour
3/4 cup all purpose flour
1/2 cup + 1 tablespoon sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
2 teaspoons cinnamon
5 teaspoons ancho chili powder
1/4 cup grape seed oil (or vegetable oil)
4 egg yolks
1/4 cup water
5 egg whites
1/3 cup + 1 tablespoon sugar
1/4 teaspoon cream of tartar

Directions:
1. Sift flour, sugar, salt, baking powder, cinnamon, and chili powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, and water. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until the mixture is incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tartar and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 15-20 minutes or until a toothpick comes out clean. Makes 15 cupcakes.

--AndreaLeigh

Yum: Bacon Candy

I'm a lucky girl. For my birthday last week, my lovely coworkers made me bacon pumpkin pie and maple bacon cookies! But what do you do if you're still craving the salty-sweet bacon combo but you haven't got the patience for a complicated recipe? Say hello to my new junk food of choice:

Bacon Candy

Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar

Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.

--AndreaLeigh

What to Cook for The Big Game: French Onion Dip

What good is watching a football game without onion dip? Pointless, I say. This is simple to make, so when it dissappears during the first quarter (and it will), you can whip up another batch during a commercial break.

Ingredients
1 envelope Lipton onion soup mix
8 ounces cream cheese
1 cup mayonnaise
1 tablespoon fresh parsley and/or chives, chopped
1 teaspoon garlic, minced
1/2 teaspoon freshly ground black pepper

Directions
1. Put all of the ingredients in a food processor. Process on high for 10 seconds. Stir slightly (making sure to get everything off the sides). Process for another 5 to 10 seconds until completely combined.
2. Spatula the dip into a bowl, cover, and refrigerate up to an hour (or for you impatient types, stick it in the freezer for about ten minutes). Serves 6 to 8 people.

--AndreaLeigh

Crazy for Cupcakes

If you're like me and find yourself daydreaming of cupcakes all too often, you'll get a kick out of hello_naomi's collection of awesome cupcakes. Videogames + cupcakes = coolest snack ever! Got a favorite cupcake I gotta see? Leave a link and let me know!

--AndreaLeigh

Is That Sandwich Giving Me the Stinkeye?

Leave it to the scheming minds at evilmadscientist.com to develop edible googly eyes. According to the site, "After more than a year of painstaking directed research by our Experimental Foods Division, we have finally achieved one of our most important longstanding goals: the production of edible googly eyes." While I'm not entirely convinced having my lunch watch me devour it is a good thing, it'd definitely make starving and conscience-deficient coworkers think twice about swiping your snacks.

--AndreaLeigh

Bacon: The Fairy Dust of the Food World

I couldn't have said it better myself.

--AndreaLeigh

Programmed to Love Chocolate

A recent study by Swiss and British scientists has determined that preferences for food--specifically chocolate--could be linked to a chemical signature that's programmed into our metabolic systems. The study breaks new ground in metabolic type research, and could help to eventually design healthy diets customized to an individual's needs.

Participants in the study classified themselves as "chocolate desiring" or "chocolate indifferent" and ate chocolate or a placebo, then were analyzed. The chocolate lovers all had a similar metabolic profile, whether they ate the chocolate or not. Studying food preferences and garnering information on metabolic types, according to one of the researchers "could open the door to dietary or nutritional interventions that are customized to your type so that your metabolism can be nudged to a healthier status." Read the full article at Physorg.com.

--AndreaLeigh

Happy New Year, Have a Donut!

Traditionally, it was thought that one could affect the luck they would have throughout the coming year by what they did or ate on the first day of the year. For that reason, it has become common for people to celebrate the first few minutes of a brand new year in the company of family and friends. Traditional New Year foods are also thought to bring luck. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes "coming full circle," completing a year's cycle. For that reason, the Dutch believe that eating donuts on New Year's Day will bring good fortune. This is a tradition I've decided to adopt, if for no other reason than the fact that donuts make me happy, and what better way to kick off a new year than being in a great mood? Have a safe and happy New Year's celebration--here's to a fantastic 2008!

--AndreaLeigh

Happy Holidays from Al Dente!

It’s Christmas Day, and hopefully you’re reveling in seasonal fun with family, friends, and loved ones, getting sugary with Christmas candy, or eating a big holiday meal (does anyone still have a Christmas goose?), or having a sip of the family punch recipe--I know the Al Dente bloggers are doing all of the above, not to mention enjoying those kitchen-and-home presents that have just been unwrapped (speaking of--if you get a special kitchen-and-home gift this year, one that really stands out, tell us about it, because we can’t get enough of hearing about your favorites). But in the midst of all this merriment, I wanted to be sure to take a second to pass a scrumptious seasons greetings to all of you, our wonderful Al Dente readers. Thanks for your support and patronage, and here’s hoping your holidays are as crisp and bright as a new candy cane.

12 Days of Holiday Eats, Day 12: Eggnog Pancakes

I have a number of friends who believe the holidays just aren't complete without eggnog. I'm not the biggest fan, but I'm happy to incorporate it into things I'd be cooking anyway, like the pancakes or waffles you'll usually find in my kitchen on Sunday mornings. Top these with butter and cinnamon and I guarantee you'll have a happy holiday breakfast! This recipe comes from allrecipes.com.

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
2 tablespoons clarified butter
1 egg, lightly beaten

Directions
1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

--AndreaLeigh

12 Days of Holiday Eats, Day 7: Cheese and Bacon Scones

One of the best things about going home for the holidays are the scones my mom makes on Sunday mornings. They're usually of the currant or cranberry variety, but I'm thinking of slipping her the following recipe (from astray recipes) for cheese and bacon scones. And if I sign dad up for the Bacon of the Month club for Christmas, then we'll really have no excuse not to make 'em!

Ingredients
2 slices bacon
2 cups self-rising flour
½ teaspoon baking powder
1 teaspoon dry mustard
1 pinch salt
1 pinch cayenne
¼ cup butter or margarine, diced
1⅔ cup cheddar cheese, finely grated
½ cup milk
Vegetable shortening for greasing
Milk for glazing

Directions
1. Preheat the oven to 425 degrees. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool.
2. Sift the flour, baking powder, dry mustard, salt, and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Crumble the bacon into the mixture. Stir in 1-1/3 cup cheese until well mixed. Add milk, then mix quickly in to a soft dough with a fork.
3. Shape dough into a ball, then turn out onto a light floured surface and knead briefly until smooth. Divide dough into halves. Shape each piece into a ball, than pat out to form 5-inch rounds, 3/4 inch thick.
4. Cut each round into 6 equal wedges. Brush the tops with milk and sprinkle with the remaining cheese. 5. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown. Cool on a wire rack.

--AndreaLeigh

12 Days of Holiday Eats: Baked Brie

My mom always makes baked brie around the holidays, but it's so good I request it any time I'm home for a visit. The combination of cheese, puff pastry, and brown sugar is almost euphoric. The addition of almonds and cherries (or another dried fruit of your choice--cranberries work well too) makes this an especially festive party-starter. This particular recipe comes from the Food Network. Please be advised--if you're having me over, you might want to make more than one of these so the other guests can have some too!

Ingredients
1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12-inch by 18-inch) puff pastry
2 eggs, beaten

Directions
1. Preheat the oven to 400 degrees F.
2. Using a warmed sharp knife, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing.
3. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside.
4. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations.
5. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper.
6. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter.

--AndreaLeigh

Limited-Edition Seasonal Snacks

Just in time for the holiday season, Kellogg's announced their limited-edition Soft & Chewy Gingerbread Pop Tarts, and Cadbury Schweppes Americas Beverages has released a limited-edition Cherry Chocolate Diet Dr. Pepper. I haven't been down with Pop Tarts since I overdosed on them back in college, and I'm not the hugest fan of chocolate-covered cherries, but I suppose these are two items that need to be investigated. I have yet to actually see either of these in stores, so if anyone's been lucky enough to spot 'em and try them out, fill us in! If I beat you to it, I'll let you know the verdict.

--AndreaLeigh

What to Cook this Weekend: Field Roast

After experiencing delicious vegetarian field roast at Georgetown Liquor Company last night, I've decided it would make a great addition to a vegetarian holiday dinner. Copped from fieldroast.blogspot.com, this recipe for marinated celebration roast sounds mighty tasty and will no doubt be a hit with vegetarians and carnivores alike.

Ingredients
1/2 inch slices of Celebration Roast
1 onion peeled and sliced into 1/4 in rounds
Extra virgin olive oil
Salt
Black Pepper
Balsamic vinegar
Chopped parsley

Directions
1. Heat field roast in oven until golden brown (approximately 30-40 minutes). Cut in to 1/2 slices.
2. Toss peeled onion in some of the olive oil, slightly salt and place on sheet pan.
3. Roast onion in 350 degree oven until brown or slightly blackened.
4. Place sliced celebration roast on a platter, interspersed with the roasted onion. Dress with olive oil and balsamic vinegar. Sprinkle with black pepper, garnish with chopped parsley.

--AndreaLeigh

Your Next Big Purchase: A New Car or Dessert?

Manhattan's Serendipity 3 restaurant recently set a new Guinness world record for most expensive dessert with its Frrrozen Haute Chocolate--a slushy mix of cocoas from 14 countries, 5 grams of 24-carat gold, whipped cream, and shavings from a luxury truffle. Served in a goblet decorated with 1 carat of diamonds and with a golden spoon (which you get to keep), the decadent dessert will set you back $25,000.

In other recent Serendipity 3 news, the restaurant was forced to close last week due to an infestation of mice and cockroaches. The health department notes this is the second time the restaurant has failed a health inspection, and that health officials found a live mouse, mouse droppings, flies, and dozens of live cockroaches on the premises.

So a restaurant starts serving $25,000 desserts adorned with gold and diamonds and suddenly they're getting orders to temporarily shut down? Why do I get the feeling a heist is in the near future?

--AndreaLeigh

Booze + Ice Luge = Best Party Ever

Having an ice sculpture at a party is a notion that's been semi-retired for awhile now, but with the advent of the Lush Life Ice Luge, it's a necessity that should probably be reinstated. What better way to "break the ice" at a gathering than to race your drink of choice against another partygoer's?

The night before your soon to be much-talked-about gathering, fill the ice luge with water and freeze it. 24 hours later, bust it out and entertain guests (or engage in a little friendly competition) as their drinks race each other and chill on the way down the luge.

--AndreaLeigh

Midweek Happy Hour: The Berrymint Kiss

A few of my favorite things: chocolate, raspberries, and booze. Making a Berrymint Kiss is nicest in the summer when fresh raspberries and mint are available, but store-bought mint (find it in the produce section) and frozen raspberries work just as well. The mint sprig is key here, so you can pucker up for your partner in crime after your drink--it is called the Berrymint Kiss, after all.

Ingredients
1 1/2 ounces raspberry vodka (Stoli makes a nice one)
1 ounce creme de cacao
1 handful frozen raspberries
1 sprig fresh mint
Ice

Directions
1. Muddle a few raspberries and mint leaves in a cocktail shaker.
2. Fill the cocktail shaker halfway with ice.
3. Add the creme de cacao, and vodka.
4. Shake well and strain into a martini glass.
5. Garnish with a raspberry or two and a mint leaf.

--AndreaLeigh

Is Sizzling Bacon Music to Your Ears?

How much do you love the Wendy's Baconator? Aspiring DJs can go to www.thisismyburger.com and play with Wendy's new soundboard and record their own burger-themed music. According to the Wendy's site "In celebration of the mighy Baconator, we've created a Music Mixer featuring 8 fresh sounds captured in a Wendy's kitchen--like hot, sizzling burgers and the tearing of fresh lettuce. It's as easy to mix as clicking your mouse, so go ahead and play!"

Registering at the website allows you to share your bomb kitchen mixes with the world. I've heard of singing for your supper, but this seems a little silly. Still, registering also offers you the chance to win Wendy's burgers for a year, so a trip to the site may be worthwhile after all...

¡Yo quiero...Taco Bell?

The Daily Show's Jon Stewart weighed in on the fact that Taco Bell has just opened their first store in Mexico, and wonders if they'll keep their slogan "Run for the border...."

The Vending Machine Diet

At a recent snack-machine vending expo, Kraft Foods, Inc., announced a South Beach Diet-branded snack machine and one that stores cold and frozen items. The South Beach Diet machine offers only items that comply with the diet program such as nuts, low-fat cottage cheese, Crystal Light drinks, and Jell-O sugar-free gelatin snacks. The cold and frozen machine will let you buy garden salads and ice cream sandwiches from the same machine. The machines come with a setting that lets parents limit the amount of any particular item a child can buy with a payment card, and it determines if a student's choices meet U.S. Department of Agriculture requirements for subsidized lunches.

Hmmm. I'm not sure I want anyone telling me how many ice-cream sandwiches I can have, but more importantly, how did I not know about snack-machine vending expos?

What to Cook This Weekend: Acorn Squash

It's the perfect time of year for roasting vegetables, and one of my favorites is acorn squash. Roasting any kind of squash is ridiculously easy and yields tasty results. The recipe below is from the reluctant gourmet.

Ingredients

1 Acorn squash, halved

2 pats of butter

2 teaspoons of honey or maple syrup

2 tablespoons of brown sugar

Salt and pepper

Directions

1. Preheat oven to 375-400 degrees F, and scoop seeds out of halved squash (you can save and roast the seeds on a cookie sheet as a great snack).

2. Add butter, honey or maple syrup, brown sugar, and salt and pepper to the hollow of each half.

3. Place upright on a greased cookie sheet or casserole dish and roast for one hour or until tender when flesh is poked with a fork.

A Mojito With a Little Less Mojo

Havana Cola's Mojito soft drink is a caffeinated soda designed to resemble the flavor of a real mojito--a classic Cuban cocktail. The drink combines 100% pure cane sugar with natural mint and key lime juice to provide the great taste, but leaves out the pesky addition of alcohol. According to Havana Cola, "Billfish of the Gulf Stream have challenged legendary pescadores (fishermen) for decades. The refreshment of choice after a long day on the water is the Mojito--key lime, crushed mint, sugar, and rum. Havana Mojito brings these ingredients to you--minus the rum--and invites you to celebrate your Freedom and take to the Seas!"

A natural choice for a friend who's already had a few too many, or for those of us who happen to be abstaining from booze at the moment, the taste of Havana's Mojito cola may just help draw out Summer a tiny bit longer.

Midweek Happy Hour: The Commando

I recently came down with the latest cold circulating the office, and everyone's been telling me to have some whiskey. While I've never been one to turn down alcohol, I've never been a huge fan of whiskey. However, mixed with Cointreau and Pernod in the very palatable-sounding Commando, I think I could make the effort. This recipe comes from the book Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist. Drinking this while watching the movie Commando is optional, as is removing your undergarments.

Ingredients:

Ice cubes

2 ounces whiskey

1/2 ounce freshly squeezed lime juice

1/4 ounce Cointreau

1/4 ounce Pernod

Directions:

1. Fill a cocktail shaker three-quarters full with ice cubes. Add the whiskey, lime juice, Cointreau, and Pernod. Shake well.

2. Strain the mix into a cocktail glass.

What Does Sweet Victory Taste Like?

Big Seahawks fan? Then you'll be psyched about Jones Soda's new Seahawks Collector Pack. According to Jones, "If you think you're tough enough to play in the NFL, then you'd better step up and have a little taste of what NFL players experience throughout their entire careers." This translates to a pack of drinks with such appetizing flavors as Natural Field Turf, Sports Cream, Perspiration, Dirt, and Sweet Victory. I imagine the Perspiration flavor will taste somewhat salty like Gatorade, but Sports Cream? I don't think I want to know...

Posh Spice Is a Bottom Feeder

In not-so-surprising news, Victoria Beckham, a.k.a. Posh Spice of The Spice Girls, isn't the best source for nutritional guidance. Victoria recently announced that her secret to staying trim is 200 sit-ups a day and a diet of edamame beans, strawberries, and lettuce. It was also reported that Mrs. Beckham was drinking 2 pints of algae and seaweed shake every day.

Nutritionists say algae and seaweed are certainly nutrient-rich, and strawberries and soy are good sources of protein and antioxidants, but fats and carbohydrates are also a necessary part of our diets. It's been noted that when dieting, many people avoid all fats, which are essential for brain function. Going without can have a devastating effect on the way your brain works, maybe even causing depression. So that is why Posh is never smiling...

Midweek Happy Hour: The White Russian

Named for the primary ingredient (vodka), and not the anti-Bolshevik group from the Russian Civil War, this drink is tasty, refreshing, and simple to make. I'll have one (or two) tonight while I watch The Big Lebowski.

Ingredients:

2 ounces vodka

1 ounce coffee liqueur

Light cream

Directions:

1. Pour coffee liqueur and vodka directly into an old fashioned glass filled with ice.

2. Float fresh cream on the top and stir in slowly.

Yeah, But do They Have Cartoons?

The Cereal Bowl recently announced a nationwide roll-out of 16 stores currently under development, and a total of 30 stores slated for development by the end of this year. Customers can enjoy a selection of over 35 cereals, 40+ toppings, and a variety of milks. A new kiosk design is also underway to accommodate locations such as airports, malls, and college campuses.

The Cereal Bowl's manifesto states that they are "a new breed of café fusing an old-time favorite with a new and exciting twist." The café's bowls are constructed from a renewable resource of sugar cane which is biodegradable and compostable, and all of their other products are 100% recyclable. All coffee served at Cereal Bowl cafés is organic and fair trade certified.

Sounds like a fun and environmentally-conscious place, but do I really want to leave the comfort of my own kitchen (and pajamas) just for a bowl of cereal?

A Sexy New Scotch

Moët Hennessy Louis Vuitton (LVMH) recently unveiled a new look for its Glenmorangie single-malt Scotch whisky. Starting next month, the brand will be packaged in an ultramodern, curvy bottle featuring the “Signet,” inspired by ancient artwork on a Pictish stone.

Glenmorangie is one of the world’s top five single-malt brands, with annual sales of around 300,000 cases. It has a relatively low profile in the U.S. market, where it sells only around 35,000 cases per year. LVMH acquired the brand in 2005 and is hoping the redesign will help change that. If you're a sucker for cool labels and decent scotch, then the bottle's facelift will probably do wonders for sales.

Al Dente Investigates: Latte Art

How many times have you enjoyed a latte or cappuccino and gazed in admiration at the beautiful designs the barista has etched into the foamy top? As a frequent coffee drinker and fellow artist, I've taken it upon myself to suss out exactly how these elegant patterns are achieved. A great source for information is Coffeeresearch.org--where you can read the entire contents of their instructions for making a latte flower (I've scaled it down here, for length).

1. Steam cold milk in a cold pitcher until the milk reaches 150-160 degrees F.

2. Swirl milk vigorously and pound pitcher on