Rock Your Palate

Stevia is a zero-calorie sweetener native to Central and South America known as sweet leaf or sugar leaf . It is widely used as a sweetener in Japan, and available in Canada as a dietary supplement. The US has just lifted a decade long ban on Stevia as a supplement. Compared to sugar it is [...]

Protein @ Lunch… When selecting your lunch for the day you should choose a tuna fish sandwich instead of a bowl of pasta. Adding protein to your lunchtime meal will help keep you alert and focused throughout the afternoon. This is because protein breaks down to amino acids promoting the release of necessary neurotransmitters in [...]

This holiday punch is full of spirits! If you want to adjust for the wee folks replace the Grand Marnier, Brandy and Chambard with cranberry raspberry juice and the Champagne with ginger ale. Kids will love to make the ice cubes with raspberries.
Happy Holidays!

Being from New England I have always enjoyed making apple sauce as soon as the autumn leaves start bursting with color and I always used all MacIntosh apples. But I’ve found using a variety gives a fuller flavor. Here is a favorite of mine.

If you are planning to make dipped chocolate or candy molds this holiday its best to temper the chocolate before hand. This method is used by Chocolatiers to get a high gloss shine with a uniform texture and a snap. The secret is to melt the chocolate gradually using indirect heat to allow the cocoa butter to solidify and chocolate to harden.

Compressed tofu, sliced and brushed with sweet apple butter accompanied by my favorites… cinnamon, nutmeg, brown sugar and toasted walnuts. Did I mention the apples? Delicious!