Putting the bubbles back in the bubbly
Has all the fizz gone out of your New Year's Eve?
To preserve the remains of an open bottle of champagne you could buy a special champagne stopper like those sold at kitchen stores. But why bother when you can stick the handle of a long metal spoon into the bottle and store in the refrigerator. By this method, the bubbles should stay "lively" for a day or two, according to "Brilliant Food Tips and Cooking Tricks" (Rodale) by David Joachim.
On the other hand, if your bottle of bubbly has already gone flat, you can revive those tiny bubbles by dropping a raisin in the bottle.
Rise and shine with 'Jayni'
Join "Jayni's Kitchen" this week for an encore presentation of "Wake up: It's time for breakfast."
Host Jayni Carey will prepare several recipes ideal for the first meal of the day.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show also is broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
McCormick spices it up
Flavors that not long ago were relegated to ethnic categories have moved onto mainstream menus, creating a taste for expanded herb and spice selections.
To meet the demand, McCormick's Gourmet Collection has added five new herbs and spices: lemon grass, crushed rosemary, wasabi powder and two kinds of chili peppers, as well as nine new blends, including garam masala, fajita seasoning and Jamaican jerk seasoning.
Tenderness takes time
When it comes to roasting large cuts of meat, forego the sizzle, culinary authorities say. Most follow the dictates of the late James Beard and cook a standing rib roast, pork loin or leg of lamb at 325 degrees or lower without basting.
The reason: The roast will be more tender than if cooked at a high temperature and there will be more of it. The cost: longer cooking time.
An option is to sear the roast. Heat the oven to 450 degrees, insert the roast and lower the temperature at once or after 10 minutes. Finally, a warning: Ignore time charts, or regard them as a rough guide only. Rely instead on a thermometer (meat or instant-read) to tell you when the meat is cooked.
Distiller adds color to vodka
Most vodka is distilled from grain corn, wheat or rye but other raw ingredients such as potatoes, fruits or raw sugars can be the source of the spirit. Vermont Spirits, a micro-distillery in St. Johnsbury, Vt., went the raw-sugar route and created a patriotic trio.
Vodka Red is made with organically grown cane sugar. The natural color comes from the flower of an African hibiscus. Vodka White (it's actually clear like regular vodka) is distilled from, of all things, pure cow-milk sugar.
In the clear spirit Vodka Blue, Vermont spring water and cane sugar are the key ingredients.
The price: $23.99 per (750 ml) bottle, or all three in a wooden gift box for $72.
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