Here are my food resolutions for 2014
As you read the Sentinel, enjoying the New Year’s Day parades and readying yourself for a little bit of football and food, are you or aren’t you considering a New Year’s resolution or two?
The question at the Burmeister household usually is: “to be or not to be” done with the Christmas décor by late today, keeping to our long ago resolution.
The vacuum bag and swiffer pads have been changed for the fight with the needles from our fake trees and garland, and boxes are ready to be filled.
Many years ago, I resolved to always have a fresh tree. That was before our girls grew up and grandchildren came along and we went to their homes for Christmas. Eating my words, we switched to pre-lit artificial trees (sounds better than fake).
So, will my vision of boxes all packed with décor and tucked away come to pass today?
I read in The Parade Magazine in Sunday’s Sentinel that only about 8 percent of New Year’s resolutions are successful. I must be crazy for divulging my 2014, New Year’s Foodie Resolution, but it seemed like a good idea a few weeks ago. Hopefully, sharing it with you now will keep me from faltering.
I’ve been taking an unscientific, personal survey regarding go-to cookbooks, websites and other recipe sources. It led me to my decision.
I thought about the thousands upon thousands of recipes folks in my survey mentioned, including the cookbooks that I own that are full of recipes that I have NEVER tried.
Side note: I visited Barnes & Noble Booksellers and talked with store manager Janet Alderman about the popularity of cookbooks and the continuing desire to sit down with a real cookbook in hand. Even though you can hold thousands of recipes in your hand on a high tech device, even Janet admits she loves going through a beautiful and interesting print cookbook.
Anyway, here is my resolution. I am going to try a new recipe each week this year and I will have you to keep me on the straight and narrow.
A couple friends say they’ll join me in this venture. How about you?
Let’s see, that’s 52 new recipes for the year. What? Only 52 out of the millions? Where to start?
My husband Fred suggested the Sauerkraut and Sausage Stew recipe he found. I’ll file that under FS (Fred Suggestions).
I hope to include hot-button recipes for various diets, such as vegan, gluten-free, paleo and grain-free, along with recipes from my favorite chefs, national and local.
I’ll keep up with seasonal foods and chat with families and chefs about their favorite recipes and tips.
Results of my survey are coming, meaning this is the last chance for you to send me your favorite sources for recipes and “go to” culinary information.
Speaking of trying new recipes, I made the Rudofsky’s Lemon Scones that was in my Dec. 4 column. They were a major hit for the holidays.
Here are my notes: I shifted the flour, added a tablespoon or so of fresh lemon juice to the wet ingredients for the scone batter and tossed finely chopped, dried cranberries (half the sugar) in the dry mixture before adding liquid ingredients. Glaze: I added more lemon zest and used a silicone pastry brush to brush on glaze (top and sides) after scones cooled.
See, I got an early start on trying new recipes, and that recipe is a keeper.