Do you grimace with distaste every time you ladle out a punch that’s fuzzed over with half-melted sherbet? Do you glance at the sugar content of the ginger ale and juice on traditional recipes and despair? Expert Chef Erin Dow shows Scientific Advisor Lori Kaley how to shake things up at this New Year’s celebration with a punch overflowing with nutrients and flavor, not corn syrup.
Holiday traditions are an important reminder of the miracle of the connections we have with family and friends. Since Hanukkah is celebrated around the same time as Christmas, it has become a well-known Jewish holiday. This year, 2011, Hanukkah starts at sundown on Tuesday, December 20th and ends at sunset on Wednesday, December 28th on the Gregorian calendar. Hanukkah always starts on the 25th day of the month of Kislev on the Hebrew calendar. Since the Hebrew calendar and the Gregorian calendar don’t exactly coincide, the days for Hanukkah appear to move around and usually fall in late November or December.
Recently I have had the pleasure of two speaking opportunities with Clara from the Good Shepherd Food Bank. While the folks at Good Shepherd always do a nice job, I was especially excited to see one of their latest initiatives – a Virtual Holiday Food Drive.
Our Expert Chef Erin Dow visited The Morning Report on WCSH6 and helped Jackie Ward prepare her Pumped Up Pumpkin Bread. Check it out. All 100 cookbooks are gone, but you can still get the electronic version here. You can also view her interview portion below:
My husband’s family has a cookie recipe that has been passed through generations. The cookies are loaded with just about everything–M&M’s, peanut butter, chocolate chips, Reese’s Pieces, and of course, plenty of sugar, butter and eggs. These decadent cookies are the sort you should limit to just one (okay maybe two!). Here’s the problem: the recipe for these Monster cookies (yes, real name) makes 144 cookies!
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