Reader Views

The Big Book of Babycakes: Cupcake Maker Recipes, Homemade Bite-Sized Fun!

Article first published as Book Review: The Big Book of Babycakes: Cupcake Maker Recipes, Homemade Bite-Sized Fun! by Kathy Moore and Roxanne Wyss on Blogcritics.
 
The popularity of cupcakes is even getting more so now than it was several years ago.  Cupcakes are used as deserts for special occasions, parties and even as a substitute for wedding cakes.  I’ve even noticed many of the menus in restaurants offer cupcakes for desert.  At one time, making cupcakes seemed time-consuming and required additional work instead of just pouring the batter into a cake pan and baking it.  However, by using a cupcake maker the work has diminished, the baking time shortened by at least half, and the final result being more consistent especially if you use the tested recipes in “The Big Book of Babycakes Cupcake Maker Recipes” by Kathy Moore & Roxanne Wyss.
 
For the purpose of the review, we are asked to test three recipes.  For me, this was a delight!  I love cupcakes and so do the neighborhood kids which always are my test subjects. The first recipe I tested was “Raspberry Lemonade Cupcakes.”  The basic batter is made from the usual ingredients but the liquid is 1/2 cup of thawed frozen raspberry lemonade concentrate and 1/3 cup buttermilk.  To make the cupcake raspberry color I added red food coloring.  The frosting (recipe given) also used red food coloring and raspberry lemonade concentrate giving the cupcake a tart, yet sweet flavor. The texture of the cupcake was dense and moist, a perfect combination with a cup of freshly brewed coffee.
 The second recipe I tested was “Mushroom Goat Cheese Empanadas.”  (Yes, you can make other things and not just cupcakes in a BabycakesÒ cupcake maker!  I used a purchased refrigerated piecrust.  (You can use puff pastry as well.)  The filling was made from garlic, onion, red bell pepper, jalapeno pepper, mushrooms, oregano, cumin, Monterey Jack cheese and goat cheese.  The bottom crust was placed into the cupcake maker similar to placing individual tart shells.  Once the mixture was spooned into the cavity, a circle of crust was placed on top.  The empanadas aren’t sealed nor do they look like the traditional version; however, the end result is very tasty and made a great lunch when served with a side salad.  On a personal note, I liked the fact these empanadas were so easy to make and to me it didn’t matter they didn't resemble the traditional version.

For the third recipe I chose “Cherry Strudels.”  For the crust I used purchased pie crust and puff pastry and used a filling of canned pitted tart red cherries, and dried cranberries thickened with cornstarch.  Once cooked, I added chopped toasted almonds to the mixture.  The shell was made from the pie crust and on top of that I placed a spoonful of cherry mixture.  A circle of puff pastry was placed on top and brushed with an egg wash.  Baking time was about 11 minutes.  The strudels came out nice looking with a few of them having the filling seep out. The puff pastry on top added an interesting texture to the strudel.  I specifically liked the filling which was enhanced with almond flavoring.  The recipe called for 1/2 cup sugar and because of this, we found the strudels a little too sweet.  Next time I make this recipe I will cut the sugar down by half or omit it all together.  The recipe was good enough to make again and I will try apples as well.  I think the recipe can be interchangeable with any type of filling.
 
 The beginning of the book has a whole part on tips, ideas, and information using a Babycakes cupcake maker making it easy for the reluctant cook.  Using the maker cuts down the baking time by at least half, but keep in mind if you only have one and the recipe is large, you will have to bake in several batches.
 
I’m pleased with “The Big Book of Babycakes: Cupcake Maker Recipes” by Kathy Moore & Roxanne Wyss and encourage you to consider purchasing it. This book, along with a Babycakes cupcake maker, would make an awesome gift as at a bridal shower.  I can’t imagine any bride not being thrilled with it; besides, it would be fun to make the recipes in the book “together.”


The Big Book of Babycakes: Cupcake Maker Recipes, Homemade Bite-Sized Fun!
Kathy Moore & Roxanne Wyss
Robert Rose Publishing (2012)
ISBN 9780778804178
Reviewed by Irene Watson for Reader Views (9/12)

150 Best Donut Recipes: Fried or Baked

Article first published as Book Review: 150 Best Donut Recipes: Fried or Baked by George Geary on Blogcritics.

A donut and a cup of coffee has been a staple for a long time and it seems like it will never go away.  Dunkin’ Donuts in the United States and Tim Horton’s in Canada are household names.  We often think we can’t replicate the recipe but I beg to differ.  I can still taste the donuts my mother made when I was a child; it seems like a day-long process but in the end we savored the light, sweet delicacies. And, I also remember the donuts that ended up going stale were turned into the best bread pudding ever.  As I perused “150 Best Donut Recipes: Fried or Baked” by George Geary, I decided to test the baked versions.  I’ve never made baked donuts so this was a good chance to find out if they are as good as those that are deep fried. 

For the purpose of the review, we are asked to test three recipes.  The first one I tested was “Chocolate Rum Cream Donuts.” The recipe called for two 6-well donut pans which I didn’t have but I had a 6-well bundt pan which I felt would work as a substitute.  I glazed the donuts with a chocolate glaze.  The texture was cake like - rich in chocolate and a hint of run flavoring.  I was pleased with the end result knowing I eliminated the added fat from deep frying.
 
The second recipe I tested was “Green Tea Donuts.”  Again, the result was a cake-like texture but lighter than the previous recipe because I used 1/2 cup of cake flour.  The donuts were sweet but I didn’t get excited about the green tea flavor; in fact, it didn't seem like there was any flavor at all except for the vanilla extract.  The recipe calls for 2 green tea bag infused in milk for 20 minutes - for me, it just didn’t do anything exciting.
 
The third recipe I tested was “Orange Honey Donuts.” The texture was dense and moist with a distinct range flavor. The flavor was derived from 1/4 cup frozen orange concentrate as well as grated orange zest.  I glazed the donuts with an orange glaze which enhanced the donut and tasted great with a cup of tea...well, several donuts and several cups of tea.  I will make this recipe again!
 
There are many recipes in “150 Best Donut Recipes:  Fried or Baked” by George Geary that look great and, of course, most are fried...but, that’s the nature of donuts.  As I perused the recipe book, I found many that looked interesting and are worthy of making.  Reflecting back, it was fun making donuts with my mother, and then with my children when they were young.  I encourage moms and grandmothers to considering making donuts and creating memories for the children.  You will not regret it and I encourage you to use “150 Best Donut Recipes: Fried or Baked” as a staring place.


150 Best Donut Recipes: Fried or Baked
George Geary
Robert Rose Publishing (2012)
ISBN 9780778804116
Reviewed by Irene Watson for Reader Views (9/12)

The Mediterranean Slow Cooker Cookbook

Article first published as Book Review: The Mediterranean Slow Cooker Cookbook by Diane Phillips on Blogcritics.

Slow cookers are great for all seasons; in the summer to keep the kitchen from heating up, in the winter to provide a heavier meal, in the spring to experiment with seasonal veggies, and in the fall to make stews from the root veggies that are in season.  As well, the great part of the slow cooker is that you can set it and then go to work while your meal is cooking and getting ready for when you come home.  “The Mediterranean Slow Cooker Cookbook” by Diane Phillips gives you these opportunities but with a Mediterranean flare.  With ethnic food becoming trendier than they used to be, foodies will love this cookbook.
 
For the purpose of the review, we are asked to test three recipes.  The first recipe I tested was “Grecian Seafood Stew.”  I not only love stews but I do like Greek food, so I thought this would be an ideal recipe and it was.  The flavors were awesome and came from garlic, onion, oregano, red pepper flakes, lemon zest and juice, white wine, and seafood stock.  The seafood consisted of swordfish, shrimp, octopus and clams.  Served over Orzo with a green side salad, there was very little left over (eaten by only the two of us).  The stew is to serve 6 to 8 people.  I was afraid the shrimp may become tough and rubbery because of the length of cooking but to my surprise, they were tender.  I will be making this again.  (If you don’t like octopus or can’t find it, I’m sure the seafood market in your local grocery store can suggest a good substitute.)
 
The second recipe I tested was “Lamb Stuffed with Artichokes and Braised in Lemon and White Wine.”  I always make lamb in a slow cooker but only use garlic, rosemary, and red wine along with salt and pepper.  I was excited to try something different.  Although the preparation took a little more time than usual, it was well worth it.  By using the frozen artichoke hearts, it made it easy to prepare the stuffing.  Dijon mustard, garlic, tarragon, and lemon were added to make the stuffing very flavorful.  The liquid used was a dry white wine.  The end result produced a very fork-tender lamb loin and the stuffing what very complementary.  I served the dish with Yukon Gold mashers and steamed green beans.  Wow!  The meal was extremely good and full of flavor.  I will be making this lamb dish again.
 
For the third recipe, I chose “Spinach and Ricotta Manicotti.”  I’ve never made a pasta dish in a slow cooker before so thought this would be a good time to test it.  I cooked the manicotti the usual way and made the filling of garlic, baby spinach, salt/pepper, nutmeg, ricotta and Parmigiano-Reggiano cheese.  The sauce was made from butter, garlic, flour, chicken broth, heavy cream, percorino romano cheese and Tabasco.  I first put a small amount of sauce on the bottom of the pot and then placed the stuffed manicotti on top; this was alternated until all was used up. The instructions said cooking time should be 3 hours on high or 5 to 6 hours on low.  I chose the low setting because I was afraid on high the manicotti might fall apart.  The dish was very tasty, rich, and baked very nicely.  (They didn’t fall apart!)  I served the dish with a green side salad.
 
Mediterranean flavors are one of my favorites so I know I will be making more dishes from “The Mediterranean Slow Cooker Cookbook” by Diane Phillips.  As I browsed through the book, I noted the simplicity of ingredients and I am sure most can be found in the kitchen pantry and certainly at the local grocery store.  If you are into using slow cookers, or about to embark on using one, I encourage you to use this cookbook.  The minimalism of ingredients in the recipes will have you wanting to make more.  Recommended!


The Mediterranean Slow Cooker Cookbook
Diane Phillips
Chronicle Books (2012)
ISBN 9781452103006
Reviewed by Irene Watson for Reader Views (9/12)

Seriously Simple Parties: Recipes, Menu & Advice for Effortless Entertaining

Article first published as Book Review: Seriously Simple Parties: Recipes, Menu & Advice for Effortless Entertaining by Diane Rossen Worthington on Blogcritics.

I love to create parties and especially dinner parties where I would serve a five-course meal.  “Seriously Simple Parties” by Diane Rossen Worthington came at an opportune time because I was planning a dinner party for six and was contemplating what to serve.  I am one that will take the chance and try out a new recipe on guests.  As of yet, I’ve never had a failure and my guests always rave at the meal.
 
For the purpose of the review, we are asked to test three recipes. Since I was preparing for a dinner party, I decided to use recipes that were all from this particular cookbook. For the first recipe I chose “Arugula Salad.”  Sounds simple enough, right?  Well, it is but it is different.  I purchased the arugula at a local farmers market and to this I added roasted Thompson seedless grapes, Manchego cheese and toasted pine nuts. (The recipe called for Marcona almonds but suggested pine nuts could be used.)  The vinaigrette was made from roasted shallots and garlic, olive oil, salt and pepper, sherry vinegar, and Dijon mustard.   The vinaigrette was flavorful and rich while the salad added the bitter and sweet/sour to the palate.  I’ve never made roasted grapes, or in fact, never roasted grapes before, so adding them to a salad gave it a very interesting texture.  I served toasted foccacia strips with the salad.  The salad was a hit and was a great way to start the meal.
 
For the main dish, I chose “Whole Slow-roasted Salmon with Sweet Mustard-dill Aioli.”  Roasting the salmon was simple - sprinkle with salt and pepper, drizzle with lemon juice and bake at 275 degrees F for about 1/2 hour.  The aioli is what makes the dish!  A combination of mayonnaise, garlic, honey mustard, white wine vinegar, fresh dill weed, salt, and pepper made a wonderful topping.  The slow roasting left the salmon very moist and tender, yet flaking at the touch of the fork. 
For the side dish, I chose “Israeli Couscous with Couscous with Caramelized Leeks, Carrots & Zucchini.”  At first I wondered if this dish would be too flavorful and overbear the salmon, but it wasn’t.  The base for the couscous was vegetable broth and to this I added browned leek, softened carrot and zucchini along with seasoning salt.  The dish was a good choice for the side.  The next day I added the leftover baked salmon to the couscous; it made a great salad for lunch.


Seriously Simple Parties: Recipes, Menu & Advice for Effortless Entertaining
Diane Rossen Worthington
Chronicle Books (2012)
ISBN 9780811872577
Reviewed by Irene Watson for Reader Views (9/12)

150 Best Grilled Cheese Sandwiches

Article first published as Book Review: 150 Best Grilled Cheese Sandwiches by Alison Lewis on Blogcritics.
 
If you are anything like me, you are thinking “What? 150 different ways to make a grilled cheese sandwich?"  I thought there was only one and that was the classic way - two slices of bread, buttered on the outside, with a slice of cheese in between and then grill.  Well, in “150 Best Grilled Cheese Sandwiches” by Alison Lewis I certainly learned differently.
 
For the purpose of the review, we are asked to test three recipes and the first one I chose was “Grilled Goat Cheese and Figs.”  Using raisin bread, fig jam, and goat cheese, grilled the usual way, made this a delightful dish.  The raisin bread grilled very nicely and the goat cheese melted while blending into the jam.  Very, very good!
 
The second recipe I tested was “Southern-Style Gilled Cheese.”  Using sourdough slices with a filling of mayonnaise, cooked bacon, cooked collard greens, sliced tomatoes, Swiss cheese and provolone slices made the sandwich to live for!  I served these sandwiches with a green side salad and the meal ended up being a hit.  (Be sure the greens are well drained though!)
 
The third recipe I tested was “Strawberry and Mascarpone Sandwich.”  Using fresh sliced strawberries and mascarpone cheese sweetened with honey for the filling, it made the Italian bread sing after grilling.  The sandwiches were sprinkled with confectioner’s sugar before serving which made this a very tasty and different desert.  My guests loved the simple, yet fun desert. 

There are so many more recipes I’m going to make, i.e., “Eggplant and Pesto Gilled Cheese,” “Roast Beef with Asiago and Watercress,” and “Grilled Salmon and Gorgonzola.”  Yes, these are all a form of grilled cheese sandwiches.
 
Alison Lewis, in “150 Best Grilled Cheese Sandwiches” gives us a new perspective on the traditional grilled cheese sandwich.  Each can be grilled in a skillet (I use a cast iron one) or a Panini grill.  If you are wanting to experience eating beyond the college-type grilled cheese sandwich, then I urge you to invest in this cookbook.  You will not only have a lot of fun, you will experience yummy sandwiches beyond the classics.


150 Best Grilled Cheese Sandwiches
Alison Lewis
Robert Rose Publishing (2012)
ISBN 9780778804123
Reviewed by Irene Watson for Reader Views (9/12)

150 Best Grilled Cheese Sandwiches

Article first published as Book Review: 150 Best Grilled Cheese Sandwiches by Alison Lewis on Blogcritics.
 
If you are anything like me, you are thinking “What? 150 different ways to make a grilled cheese sandwich?"  I thought there was only one and that was the classic way - two slices of bread, buttered on the outside, with a slice of cheese in between and then grill.  Well, in “150 Best Grilled Cheese Sandwiches” by Alison Lewis I certainly learned differently.
 
For the purpose of the review, we are asked to test three recipes and the first one I chose was “Grilled Goat Cheese and Figs.”  Using raisin bread, fig jam, and goat cheese, grilled the usual way, made this a delightful dish.  The raisin bread grilled very nicely and the goat cheese melted while blending into the jam.  Very, very good!
 
The second recipe I tested was “Southern-Style Gilled Cheese.”  Using sourdough slices with a filling of mayonnaise, cooked bacon, cooked collard greens, sliced tomatoes, Swiss cheese and provolone slices made the sandwich to live for!  I served these sandwiches with a green side salad and the meal ended up being a hit.  (Be sure the greens are well drained though!)
 
The third recipe I tested was “Strawberry and Mascarpone Sandwich.”  Using fresh sliced strawberries and mascarpone cheese sweetened with honey for the filling, it made the Italian bread sing after grilling.  The sandwiches were sprinkled with confectioner’s sugar before serving which made this a very tasty and different desert.  My guests loved the simple, yet fun desert. 

There are so many more recipes I’m going to make, i.e., “Eggplant and Pesto Gilled Cheese,” “Roast Beef with Asiago and Watercress,” and “Grilled Salmon and Gorgonzola.”  Yes, these are all a form of grilled cheese sandwiches.
 
Alison Lewis, in “150 Best Grilled Cheese Sandwiches” gives us a new perspective on the traditional grilled cheese sandwich.  Each can be grilled in a skillet (I use a cast iron one) or a Panini grill.  If you are wanting to experience eating beyond the college-type grilled cheese sandwich, then I urge you to invest in this cookbook.  You will not only have a lot of fun, you will experience yummy sandwiches beyond the classics.


150 Best Grilled Cheese Sandwiches
Alison Lewis
Robert Rose Publishing (2012)
ISBN 9780778804123
Reviewed by Irene Watson for Reader Views (9/12)

Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living

People that do not understand the vegan way of life often think they just couldn’t live without meat and have no concept that protein can be obtained in other forms.  They also feel that vegan food is not interesting or tasty.  “Pure Vegan” proves the contrary with author Joseph Shuldiner offering a variety of recipes that not only are simple, but also tasty and fulfilling.
 
For the purpose of the review, we are asked to test three recipes.  I smiled when I saw the recipe for “Multigrain Kutia” because, being of Ukrainian heritage, I grew up where kutia was a traditional dish at Christmas.   But, it certainly wasn’t multigrain and I was excited to try a different version, and a different version it was - there was nothing traditional about the dish.  The grains consisted of farro, kasha and quinoa with the addition of almonds, cinnamon and agave. At serving time the grains were topped with almond milk, toasted almonds, dried cherries and chopped chocolate.   The end result made a great breakfast dish with enough stick-um to last well into the day.  I liked this version of Kutia but will stick with the traditional for Christmas. 

The second dish I tested was “Baked Ratatouille in Phyllo.”  Using the traditional ingredients of onion, garlic, eggplant, zucchini, and plum tomatoes with the addition of parsley and dill, I created the filling for the dish.   The filling was placed in a casserole lined with phyllo. The top was covered with phyllo as well.  The dish was then baked for about 20 minutes - basically long enough to bring the heat back up in the filling and browning the phyllo on top.   The end result was delicious, well flavored (I liked the addition of dill, one of my favorite herbs) and went well with a side salad and crusty rolls. 

The third recipe I tested was “Broiled Tofu, Carrots, and Shiitake Mushrooms.”  Similar to a stir-fry but broiled instead, the combination ended up being a flavorful mixture of extra-firm tofu, shiitake mushrooms, and carrots marinated in a sauce of peanut oil, soy sauce (I used tamari), salt and ginger.  Once cooked, the veggies were returned to the remaining marinade and tossed to coat.  I was pleased to say that my dish ended up looking like the picture (I even used long baby carrots with the stems left on) and the taste was awesome.  The marinade/sauce was gentle, yet flavorful.  I served this dish with brown rice and it went over very well.  I will certainly be making this version again.

As I perused the remainder of the recipes, I noted they were all simple, yet had a “foodie” flare to them.  As far as the ingredients go, I could not see anything that wasn't available at the local grocery store or in the kitchen pantry already.  “Pure Vegan” is a beautiful book in itself and would make a wonderful gift for a vegan foodie.  The colored photos of the dishes are striking and draw you in wanting to make that specific recipe. 

If you are a vegan already, I know you will appreciate the variety of recipes.  If you are contemplating becoming a vegan, “Pure Vegan” by Joseph Shuldiner is certainly a great cookbook to start with; you will end up falling in love with the concept of getting your protein from another source.  Highly recommended!


Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living
Joseph Shuldiner
Chronicle Books (2012)
ISBN 9780811878630
Reviewed by Irene Watson for Reader Views (8/12)

The Signature Series: A journey that will last for generations to come

Article first published as Book Review: The Signature Series: A Journey That Will Last for Generations to Come by Erik G. Ossimina on Blogcritics.

In his book, “The Signature Series,” mixologist Erik G. Ossimina (E.G.O.), a.k.a. Sauve, proclaims that his real interest is in helping readers make memories, not in making them euphoric with spirits. “The Signature Series” offers serious drinkers a selection of diverse and in many cases, unusual cocktails, to include as part of special occasions. By doing so, Ossimina contends it will “show future generations the importance of having great times with family and friends,” and he urges the reader to pass down the memories and stories of which these cocktail creations become a part.
 
But therein lays the rub. Aside from the author’s account in his Introduction of how he came to write the book, he shares no vignettes, stories or personal memories related to any of the drinks other than his original signature drink, The Jackhammer. Yet, his concept of making family memories, even if he and his family are uncomfortable with public scrutiny, would seem to compel him to include at least a smattering of personal recollections. And the intriguing assortment of names given by Ossimina or others is ripe for storytelling!
 
Aside from the book’s absence of a personality created by storytelling, technically the book is straight forward and thorough. The author clearly identifies the required spirits, mixers, garnishes, glassware and bar tools needed in order to create the beverages in “The Signature Series.” He encourages brand substitutes and omission of specified ingredients in the event an item is not readily available or simply not obtainable. Nearly all drinks included on the list are for seasoned drinkers. For example, the drink that started it all, Osimina’s Jackhammer, calls for both 1 ½ oz. of Jack Daniels and 1 ½ oz. of Absolute Vodka.  For those who do not drink spirits, there are eight “courtesy” non-alcoholic recipes to supplement the series.
 
The nation’s current heat wave provides a pop “relevance” to “The Signature Series.” While the lists of spirits, mixers and other “bar stuff” requires a real grown-up’s bar, there is a rising trend of consumers preferring to drink at home. And, the home bar Betty Draper keeps for her husband on the TV series Mad Men is pretty cool. On the other hand, home bars are still the more typical of “senior” drinkers, and attitudes about alcohol are changing, so the premise that alcohol, albeit consumed responsibly, helping to build fond family memories may be a tough sell to some readers.
 
But in the end, whether or not an individual buys “The Signature Series” by Erik G. Ossimina will depend simply on whether they see enough enticing beverages to justify the purchase. And for seasoned mixologists, there are plenty of creative concoctions to choose from. As for the good times and memories, they fall under the purview of the drinker.


The Signature Series: A journey that will last for generations to come
Erik G. Ossimina
AuthorHouse (2012)
ISBN 9781467061735
Reviewed by Joseph Yurt for Reader Views (7/12)

The Hunter’s Cookbook: The Best Recipes to Savor the Experience

Article first published as Book Review: The Hunter's Cookbook: The Best Recipes to Savor the Experience on Blogcritics.
 
When I first got “The Hunter's Cookbook” by Steve and Annie Chapman to review, I flipped through it to see what I was in for and was soon drawn in by the stories and anecdotes. As I read them I reflected to my childhood when my father, along with relatives and friends, would go on a deer, moose, bear, or wild bird hunt. It was always exciting to have him come home with his kill and immediately see my mother go into the process of helping him deal with the meat. Deer and moose had to “hang” for several weeks while bear and birds had to be processed immediately. During the majority of my childhood we had no electricity so there was no way to freeze the meats so my mother had to can them in jars.

Once I got through the reading of the stories and my reflection, I set out to find wild meats so that I could test the recipes. Fortunately for me, a friend had venison in her freezer that I was able to get as well as buy from a specialty store. The first recipe I tested was “Venison d’Paprika.” I first cubed the venison in 1-inch pieces and rolled them in a flour, paprika, salt, and pepper mixture and then browned them in a cast-iron skillet. (I have one that belonged to my parents and I know it has to be at least 90 years old!) Once browned, I removed the meat and added onions, paprika, garlic, marjoram, tomatoes, water and wine to the skillet and simmered it for 20 minutes. Once simmered, I added the meat and cooked over low heat for about 2 hours. Just before serving on a bed of noodles I added sour cream. Oh my!! The dish was delicious! The sauce was thick and the meat succulent; in fact the pieces were fork tender. I’m sure this same recipe can be used for beef with the same tasty results.
 
The second recipe I tested was “Rosemary Roasted Rabbit.” This is the first time I’ve prepared rabbit, although have eaten it many times. The recipe is simple; quarter the rabbit, season with salt/pepper and place in roasting pan. Then, you pour white wine over it and add garlic and rosemary. After baking for 1-1/2 hours the rabbit was ready to serve. I served it with mashed potatoes and steamed carrots with peas. The sauce was perfect and the rosemary flavor penetrated into the meat. (I was able to purchase rabbit at a farmers market.)

For the third test recipe I chose “Fried Quail.”Again, I was able to purchase the birds (already cleaned) in a local special meat store. The marinade is made from buttermilk, seasoning salt, hot sauce, and garlic. I placed the quail in this mixture the night before so they marinated for about 20 hours (it says 4 to 24 in the recipe). When ready to fry, I dredged them in flour and let rest for about 10 minutes before cooking. It took about 7 minutes to fry the quail. The meat was very flavorful and juicy while the crust was crunchy. It is suggested to serve the dish with “Three Corn Casserole” which was like very rich cornbread. I used 1 can of whole-kernel corn, 1 can of cream-style corn, a box of cornbread mix, 1/2 cup butter and a container of sour cream. I have to agree, it went very well with the quail and the green salad I served.

I think “The Hunter's Cookbook,” by Steve and Annie Chapman, would be an ideal gift for someone that loves to hunt. They will enjoy the anecdotes because they will probably be able to relate to the stories and the recipes will give them a variety of ways to prepare their hunt. As well, I can see foodies enjoying the recipes, especially those that are able to buy wild game in local stores or at farmers markets. Recommended!


The Hunter’s Cookbook: The Best Recipes to Savor the Experience
Steve & Annie Chapman
Harvest House Publishing (2012)
ISBN 9780736948678
Reviewed by Irene Watson for Reader Views (7/12)

Sweet Treats for My Friend

“Sweet Treats for My Friend” by Lisa Kaus is meant to be just that...a little gift book for a very special friend when you want to say to her:
 
Friendship is the breathing rose, with sweets in every fold. - Oliver Wendell Holmes
 and include a dish “Oh-So-Easy Cherry Cobbler” of which a recipe is in the book. 

Or, you may want to say:
 
A true friend is a forever friend. - George MacDonald
 and include a “Heavenly Apple Desert”  (recipe in book) to show how sweet she really is.
 
This is a cute little book; one you can slip into a pocket or tuck into a small box and give to that special friend.  Personally, I like the idea of including one of the dishes from the book.  The book is basically quotes from famous and unknown people with recipes sprinkled about. 

“Sweet Treats for My Friend” by Lisa Kaus is a perfect way to say “I Love You” to someone you care about.  I encourage you to purchase one for each of your friends and light up their day with smiles.


Sweet Treats for My Friend
Lisa Kaus
Harvest House Publishing (2012)
ISBN 9780736946094
Reviewed by Irene Watson for Reader Views (7/12)