What's Cooking?

Like "horseless carriage", "talkies", and "supper", "soda" is officially an antiquated term. In the long-running "soda vs. pop" debate, Pepsi finally took a side. This screenshot from their new ad campaign "Refresh Everything" boldly declares Pepsi's allegiance to crappy logos the "pop" label.

As you can see by this map, most of country calls carbonated beverages either "pop" or "Coke". With Pepsi's declaration, the strange minority who uses the term "soda" will now have to join the rest of us in the 21st century.

--Spanno

Ever wondered if your favorite blend of decaf is really as decaffeinated as you thought? Or whether the busy baristas at your local coffee shop are secretly slipping you regular when you ask for decaf? D+Caf test strips from Silver Lakes Research will provide you with the answer. Antibodies that coat the strips will tell you if a beverage has more than 20mg of caffeine per 6oz serving. D+Caf's maker asserts that between 20 and 30 percent of decaf coffee and tea beverages still contain "unacceptably high levels of caffeine." Each box of D+Caf comes with 20 single-use strips that are 98 percent accurate and can be used in both hot and cold beverages.

--AndreaLeigh

Starbucks launched their new Tea Time beverage selection with an aggressive marketing campaign this week. And by "aggressive marketing campaign" I mean "here's a coupon for free beverage." The centerpiece of their new Tazo tea beverage line is the Tea Latté. As I stood in line for my Tea Latté yesterday (hey, it was free), I began to wonder what exactly a Tea Latté was, and how it was different from, say, regular tea. Turns out that a Tea Latté is what I've been calling "tea with milk" for decades. Who knew?

Despite Starbucks' attempts to glamorize tea with milk, it was a lovely cup. Just as good, in fact, as when I make tea at home and put milk in it. However, it is somewhat cool to walk up to the counter and order a "Vanilla Rooibos Tea Latté." Or maybe I just like saying "Rooibos."

Also in the new Tea Time line are "infusions." Also known as tea without milk.

--KitchenMaus

What's the difference between this and a cupcake?

Photo courtesy of flickr.

--Spanno

A disclaimer: I am not one of the world’s top five experts on wine (though my pal Braiden Rex-Johnson might be, so be sure to follow her advice). But, I do enjoy a good bottle of wine, like mixing it into wine cocktails, and drink it on a regular basis, as do most folks I know (cause wine’s a darn fine part of most meals, and one of the finer things in life). The night before last, the last night of last year, you may have consumed some wine, or (more normally, it was New Year’s Eve and all) some bubbly, or maybe a bubbly cocktail--I know I did. Throughout 2008, between us, I also consumed a fair amount of wine (and cocktails and bubbly, but that’s to be expected), and (though hopefully this doesn’t seem too much looking backwards) here are four wine favorites from last year I wanted to pass along to you (in no particular order):

Espiritu de Chile, 2007 Sauvignon Blanc: Might seem funny in the wintery season to start with a summery white from Chile, but this one somewhat transcends the seasons (though really, it’s dreamiest with a little sunshine). It has hints of peach, citrus, and spice, and bright tones that fit well with cheese and veggies, as well as (I’d guess) fish dishes.

Tenuta di Arceno, 2004 Prima Voce: From an opera term meaning “first voice,” Prima Voca is a Tuscan wine from the Chianti Classico region (it’s sometimes referred to as a “baby super Tuscan”) that boasts a rich flavor of fruit and cherries and spices, with a peppery hit on the finish. It’s a comforting and wonderful fit with pastas and serious sauces, and perfect in the winter months.

Georges Duboeuf, 2008 Beaujolais Nouveau: This is probably yesterday’s news for most wine lovers (or even wine likers), as it’s been fairly front-and-center. But I’ve been digging it, and wanted to mention it and its full-bodied berry-ish aromas and taste, which go well in almost any situation where the drinkers are fun and frolicsome (I hope that’s every situation you’re in).

Williams & Humberts, Dry Sack Medium Sherry: Okay, this is a wine cousin (so, sue me), but I wanted to mention it because I think more folks like and your pals should be sipping the sherry out of attractive little glasses with smiles on all faces. And this particular version is a dandy sherry to get started with, as it’s light and friendly and fragrant, playing especially well as an aperitif with cheeses and snacks before a meal.

--A.J. Rathbun

The traditional New Year's Day appetizer of choice in the Maus Haus is what's called a Caviar Pie. Honestly, the name doesn't do much for it. It's not even really a pie, but more of a layered terrine. Either way, though, it's divine. I make mine a little differently than many of the recipes you'll find out there. The super traditional Caviar Pie contains chopped raw onion. I substitute caramelized shallots instead, for a more luxurious and delicate flavor. Serve it with crackers or thinly-sliced baguette. Your guests won't be able to get enough of it!

Caviar Pie

Ingredients:
1-1/2 cups shallots, chopped
1 tablespoon olive oil
6 hard-boiled eggs, finely chopped
3 tablespoons mayonnaise
1 (8-ounce) package cream cheese, softened
2/3 cup sour cream
1 (~4-ounce) jar lumpfish caviar, such as Romanoff (red or black, or use a combination), drained
1 lemon, sliced very thinly
Crackers or baguette, for serving

Directions:
1. Heat olive oil over medium in a nonstick skillet. Add shallots and sauté until translucent. Lower heat and continue to cook until shallots are caramelized. Take pan off heat and allow shallots to cool.
2. Grease a 9-inch (or smaller) springform pan well.
3. Stir together chopped eggs and mayonnaise until evenly blended. Spread egg mixture in the bottom of the springform pan.
4. Spread cooled cooked shallots over the egg layer.
5. Blend together cream cheese and sour cream until smooth. Spread mixture on top of the shallots. Cover pan and chill for several hours, or overnight.
6. Before serving, top with the drained caviar and unmold pan. If using both red and black caviar, you may wish to create an interesting design. Attractively garnish the Caviar Pie with thinly sliced lemon.
7. Serve with crackers or baguette.

Happy New Year!

--KitchenMaus

As we head into 2009, I thought it would be fun to take a look back at 2008 and the posts that most resonated with our readers. Thanks to all of you who stopped by over the year--it was a great one, filled with lots of delicious (and often overly indulgent, to put it nicely) food! And without further ado, the Al Dente 2008 Top 10...

10. Mark Bittman's 45-Minute Turkey -- Seems that everyone wants to know how to cook that Thanksgiving bird faster so they can get on to the eating. Esteemed chef Mark Bittman shared some culinary presto chango with the world.

9. Grilled Twinkies--A New Family Tradition? -- Twinkies on the grill--who knew?

8. Tater Tots for Adults -- Some totrific recipes for grown-up tater tots, including the ever-popular bacon-wrapped tater tot.

7. In Japan, That Donut Could Cost You Your Job -- Japan regulates waist size--readers wonder about a sumo wrestler exception.

6. The $15 McDonald's Double Pounder -- What more could a person want for his birthday?

5. The Mother of All Hot Dogs--HillBilly's Homewrecker --You've got to see it to believe it.

4. KitchenMaus Want Cookie...er, Cupcake -- A cupcake that's too cute to eat! Almost...

3. The Scotch Egg: Sphere of Goodness...or Heart-Attack on a Plate -- Readers weighed in on delicious vs. disgusting for this deep-fried wonder.

2. Five Hot Dogs That Will Kill You -- Seems that everyone loves a hot dog post. And, with that photo of the French Fry Hot Dog on a Stick, we can see why.

And, last, but not least, Al Dente's official Energizer Bunny of blog posts...

1. Almost (In)Edible Photo: Krispy Kreme Bacon Cheeseburgers -- The burger that defies explanation but inspires discussion, and much online sharing.

And that's a wrap, folks. See you in 2009!

--KitchenMaus

Tonight is New Year's Eve, and if you haven't already stocked up on the bubbly, here are a few of our favorites. Pick up a bottle on the way to your party!

• Billecart-Salmon Rosé, France
• Roederer Cristal, France
• Philipponnat Clos de Goisses, France
• Pol Roger Rosé, France, (Winston Churchill’s and Tom’s favorite)
• Roederer Estate, California
• Mountain Dome, Washington (from Spokane, Jackie’s hometown)
• Argyle, Oregon

Happy New Year!

--Tom Douglas

Okay, seriouseats introduced us to this abomination in October, but I have to know--has anyone tried these? I haven't been able to find them in my local grocery store, so I'm wondering if this stuff is hiding out at 7-11...

--AndreaLeigh

I love Lillet. Lillet is one of the great French apéritif wines from Bordeaux that comes in both red and white varieties. This cocktail calls for “blanc,” or the white one.

I always loved the idea of Champagne cocktails on New Year’s Eve, so if you have any leftover Champagne from midnight merriment, use it here. It’s a little bit of Lillet, a sugar cube, and whatever sparkling wine you want to use. Champagne is fine.  Cru Secco is also a great alternative. We started serving this at my restaurant Union Pacific on holidays for something different. We wanted to offer people an apéritif they hadn’t heard of, something slightly sweeter than normal. I think people don’t realize it but they prefer sweeter aperitifs and cocktails. Right now, for example, a litchi martini is one of the most popular drinks in New York City. People don’t notice how sweet it is because it has that wonderful tropical flavor of litchi. The Lillet does a similar thing; it aromatizes the cocktail, the bubbles--Champagne, Cru Secco, sparkling wine--in a very unusual way because Lillet has got over two dozen botanicals in it. It’s a very special flavor.

Rocco’s Lillet Sugar Cube Cocktail
From Rocco Gets Real

Ingredients:
3 sugar cubes
Dash Angostura bitters
1 2-by-3/4-inch strip orange peel
1 ounce Lillet Blanc
4-1/2 to 5 ounces chilled Champagne (or Cru Secco, sparkling wine)

Directions:
Drop sugar cubes into a champagne flute; add bitters. Squeeze the orange peel into the glass, then run it over the rim of the glass. Drop peel in glass. Add Lillet, then slowly fill it with Champagne.

Makes 1 serving

S’Mores Chocolate Tartlets for the Kids

This is for adults and kids, but the kids especially love it. When else do you get to use Fluff? Can’t resist it. It is so indulgent and it looks very sophisticated but it’s based straight from a kid’s brain.

Rocco’s S’Mores Chocolate Tartlets
From Rocco Gets Real

Ingredients:
8 Keebler Mini Graham Cracker Pie Crusts, or other tart shells of choice
8 ounces bittersweet chocolate, chopped
8 large strawberries, sliced
1-1/2 cups Marshmallow Fluff® marshmallow creme
Salt

Directions:
1. Preheat oven to 400 degrees F.
2. Place tart shells on a baking sheet. Bake until golden brown, about 1-1/2 minutes. Remove from oven and turn oven up to 500 degrees F.
3. Meanwhile, in a microwaveable bowl, melt chocolate in microwave at 50 percent power for about 3 minutes, or until melted, stirring halfway through cooking time. Spoon a little more than a tablespoon of melted chocolate into the bottom of each tart shell. Arrange strawberry slices from one strawberry on the chocolate in each shell. Spoon about 3 tablespoons Fluff inside each shell and spread to cover the entire surface of the shell. Sprinkle a tiny amount of salt on top of the Fluff.
4. Place filled tartlets in oven. Watching carefully, allow the Fluff to get toasty brown, about 3 minutes. Remove from oven. Place 2 tartlets on each plate. Drizzle with remaining melted chocolate and serve immediately.

Makes 4 servings

--Rocco DiSpirito