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Drying the fruit out like this makes them so sweet. It is a great alternative to candy. Believe me your kids won’t mind.  You can do this with pears, and strawberries too. The strawberries taste somewhere between Twizzlers and Gummy Bears. 2 Apples Cinnamon to sprinkle Preheat oven to 225F/110C/ Slice apples to 1/8 inch/3.18mm using a mandolin. If you don’t have one, slice as thinly and uniformly as possible with a very sharp knife.  No need to core the apples. Place apples on a baking sheet lined with parchment paper or a silpat. Sprinkle with cinnamon. Bake for 1 hour.  Flip over and bake for 1 more hour. Remove to a cooling rack for 5-10 minutes. These will keep crisp for 1 week if stored at room temperature in an airtight container.   personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Fire up the grill, whip up the potato salad, and know how to keep food safe for the Fourth of July holiday.  Whether you’re grilling out, packing a picnic, or getting a snack together to eat while you watch fireworks, there are some simple steps you can take that will reduce the chance of getting a foodborne illness.   “One food safety essential is making sure food is at the proper temperature, whether it’s cooking it to the right temperature on the grill, or keeping it cold,” said Illinois Department of Public Health Director Nirav D. Shah.  “There is something called the ‘Danger Zone,’ when food sits at a temperature between 40ºF and 140ºF, which is when bacteria grow most rapidly.  Keeping food at the proper temperature, making sure there is no cross-contamination, and keeping hands and utensils clean are key to avoiding foodborne illness.”   It can be difficult to keep food cold during the summer, especially while traveling.  One tip to help keep your cooler below 40ºF is t

Is your breakfast meat getting pricier? NATASHA BACH   June 29, 2018 If you thought your morning  bacon  or sausage was getting pricier, you might be right. A federal class action suit filed by 13 grocery shoppers in Minnesota alleges that some of the nation’s biggest pork producers have colluded to fix pork prices. According to the suit, since at least 2009, these  pork  producers have shared confidential information about their companies with competitors through a market monitor called Agri Stats. The exchange of information, the suit claims, was used to allow the companies to monitor each other’s production and thereby control supply and price. But the reports were “not to provide better prices to consumers or to lower the costs of production,” the lawsuit says. “Instead, the clear purpose was to improve the profitability of the co-conspirators.” “Much of the information shared by Agri Stats and the co-conspirators was unnecessary to achieve any benefi

And they have more than 1,000 five-star reviews. KATIE HOLDEFEHR   June 29, 2018 When browsing the top best-sellers in the home category on Amazon, a set of metal drinking straws is an unusual product to see win a spot in the top ten. But as the anti-plastic-straw  movement gains traction , with several cities (Miami Beach, Malibu, New York City) either banning straws completely or banning them in restaurants, people are starting to reevaluate their own plastic straw use. And as viral images and videos circulate showing sea turtles with plastic straws stuck up their nostrils and other very visual examples of how this simple habit is hurting our oceans and wildlife, people are determined to kick this habit. And as the Amazon home best-sellers list shows, the movement doesn't mean you need to give up straws entirely—just replace the pesky single-use plastic ones with these washable, reusable metal ones ($9,  amazon.com ). This set of eight metal straws—four stra

The Portuguese-American chef George Mendes lifts the veil on airplane cooking after designing a menu for TAP Air Portugal.   MARIA YAGODA   June 29, 2018 We can all agree that  airplane food  tastes different—but why? Well, for one, it’s made differently.  Chef George Mendes , of NYC’s  Aldea , was recently tapped to design a menu for  TAP Air Portugal  as part of their new program recruiting Michelin-starred Portuguese chefs (including  Jose Avillez , Rui Paula, Rui Silvestre, Miguel Laffan, and Henrique Sa Passoa) to serve their food on business-class flights from JFK to Lisbon. We chatted with Mendes about how a chef goes about making food for an airplane that tastes good, but also feels comfortable to the weary, jet-lagged, dehydrated traveler. (You won't see any foams, for example.) Below, five ways that air food differs from land food:  It’s only cooked halfway before boarding the plane. That’s right—the food finishes cooking on the airplane, while

With only three ingredients, chocolate, M&Ms, and Bananas - this easy and fun snack idea is a fun way to spend the af ternoon with the kids. Melting Chocolate Using A Double boiler: This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

These would be a really fun and easy addition to any picnic you are attending or hosting for the Fourth of July holiday this  weekend - and they are alcohol-free. Layered drinks in red, white, and blue- perfect for 4th of July! Non-alcoholic and kid-friendly for your next party! INGREDIENTS: 1 Cup Red CranApple juice 1 Cup White Sobe Pina Colada flavored drink 1 Cup Blue G2 Gatorade Ice DIRECTIONS: Fill your glass 1/3 of the way full with CranApple juice. Fill to the top with ice. Slowly pour the remaining drinks directly on top of a piece of ice. NOTES: You MUST pour SLOWLY, DIRECTLY over ice  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Honor Old Glory by following the Flag Code's proper display guidelines By Katelin Hill of This Old House magazine There's more to consider when hanging this patriotic symbol than the hardware you choose. In 1942, President Franklin Delano Roosevelt signed into law the Flag Code, which states the proper guidelines for displaying the American flag. Treat Old Glory with respect by following these rules. Orient it correctly Whether hung vertically or horizontally, the flag should be positioned with the field of stars at the top left. If it's displayed in a window, always remember that the viewer is considered to be outside. Leave a light on Traditionally, the flag is to be displayed outdoors only from sunrise to sunset, but it can stay there 24 hours a day if it's properly illuminated. To meet this requirement, try solar lights that charge throughout the day and shine bright at night, or a garden spotlight set on a timer. Consider the weather The flag

Late-season pears get a boost from a touch of orange and cardamom in this tasty recipe, which goes just as wel l spread on toast as it does over roast pork tenderloin. Because freezer jams are not sterilized, you cannot keep them at room temperature. Makes enough to fill five 8-ounce/227g jars 2 medium-sized sweet navel oranges 3 cups/675ml/675g ripe Bartlett pears, peeled, seeded and chopped finely 1 tablespoon/15ml lemon juice 1/4 teaspoon/1ml ground cardamom 1 1/2 cups/195g sugar, ideally superfine Pectin of your choice (since it varies by brand, consult package for correct amount) Using a sharp knife, completely remove the peel of the orange. One at a time, remove each slice of orange, using the knife to cut between the orange flesh and the white pithy membrane that separates each slice. When you're done, you should have perfectly formed orange slices without any seeds or membranes. If any seeds remain, remove them. Cut each slice into 3 or 4 chunks

These elegant, little tarts feature cookies topped with cheesecake filling, fresh strawberry halves and drizzles of  chocolate. They are easy to make and spectacular to serve. Servings: 12 INGREDIENTS 4 ounces cream cheese, softened cream cheese, softened 1/4 powdered sugar powdered sugar 1 grated orange peel grated orange peel 1/4 vanilla vanilla 12 chocolate chip cookies (homemade or store bought - it is your choice) 6 medium strawberries, halved medium strawberries, halved 1/3 semi-sweet chocolate morsels semi-sweet chocolate morsels 1/2 shortening DIRECTIONS 1. In small mixing bowl beat cream cheese, sugar, orange peel and vanilla on medium speed of electric mixer until fluffy. 2. Spread cream cheese mixture on tops of cookies. Place strawberry half, cut side down, on each. Place on wax-paper-lined baking sheet. 3. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on high about 1 minute or until melted, stirring every 30

24 ounces/ 750ml tomato juice 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons 22ml) 1/2 tablespoon/7ml dark brown sugar 1/2 tablespoon/7ml kosher salt 1/2 tablespoon/7ml pickling spices, ground 1/2 teaspoon/2ml hot sauce 1/2 teaspoon/2ml finely grated lemon zest 1 1/2 tablespoons/7ml fresh lemon juice Vegetable oil, for brushing 1/2 small onion, minced 1/2 small green bell pepper, finely chopped a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unm

Melty mozzarella and fresh tomatoes give basic garlic bread a MAJOR upgrade. Ingredients 1  loaf ciabatta bread, sliced in half 1/2 c.   unsalted butter, softened to room temperature 2  cloves garlic, minced kosher salt 1 1/2 c.   shredded mozzarella 2  large tomatoes, sliced 1/4 c.   balsamic vinegar 1 tbsp.   honey 2 tbsp.   finely sliced basil 1 tbsp.   extra-virgin olive oil Directions Preheat oven to 350 degrees F. Place bread halves on a large baking sheet. In a medium bowl, mash together garlic and butter then season with salt and pepper. Spread butter mixture onto both baguette halves. Bake until the bread is toasted, about 15-20 minutes. Top the toasted bread with mozzarella and tomato slices and bake until the cheese has melted, about 5-10 minutes more. Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, for 8-10 minutes (the mixture sh