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( NaturalNews ) Apple cider vinegar is often looked upon by natural wellness enthusiasts as a panacea for all good things. Taking  a tablespoon or two of it every day is said to cure everything from gout to allergies and more. It's said that it is important that the apple cider vinegar you take be organic and have the "mother" in it to be of most benefit to you. The mother is a stringy-looking ball of matter that either floats at the top or settles at the bottom of a bottle of the vinegar and is the source of its sour, fermented taste. Many companies are now creating apple cider vinegar drinks that contain fruity flavors to mask the sometimes harsh flavor the vinegar has on its own. The age of apple cider vinegar as a health tonic is truly here, and while there is only anecdotal evidence that it actually cures many of the things it is said to, there is also plenty of evidence of definite health benefits in other areas. Here are some of the best documented and s

These are another of the dishes that transport me to my Grandparents house on the pond in summer. Mizeria means “misery ” in Polish . It is said it is because this was a peasant dish originally. I use burpless or marketmore, but you can use English/seedless. Serves 4 2 Cucumbers, washed and thinly sliced 1/2 cup/125ml/60g sour cream, creme fraiche or mayo (sub 1/2 mayo) 1/2 teaspoon/2ml salt 1/2 teaspoon/2mil ground black pepper 1/2 tablespoon/7ml chopped fresh dill 2 spring onions or 3-4 chives, thinly sliced (optional) In a medium sized bowl mix sour cream, salt, pepper, dill and onions. Gently fold in the cucumbers to evenly coat. Let sit at room temperature for 30-60 minutes. The “sauce” will become more runny as the salt draws liquid from the cucumbers. Place in the refrigerator to chill or eat at room temperature. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yada

Four to six servings 16 pitted soft prunes 1 cup/250ml Armagnac 1 cup/250ml whole milk 1 long vanilla bean, cut in half lengthwise, giving four quarters—or 1 tablespoon/15ml pure vanilla extract 6 large egg yolks 1/2 to 3/4 cup/125-185ml natural wildflower honey to taste Pinch of salt 1 cup/250ml whipping cream Two weeks or more in advance, place prunes in a large clean jar or crock. Add Armagnac to cover. Cover jar or crock and set aside in a cool place to steep. When ready to make ice cream, measure out 1 cup moderately packed prunes and fill up remainder of cup with Armagnac; set aside. Use remaining prunes for garnish. Scald milk with vanilla bean (but not vanilla extract); set aside. Whisk egg yolks over very low heat in medium, nonreactive saucepan until warm. Continue whisking, adding honey gradually. When all honey is added and honey has begun to dissolve, remove saucepan from heat. Do not boil. Whisk in hot milk and salt. 4. Return saucepan to low heat. Cook

INGREDIENTS: 1 tablespoon/14g butter 2 teaspoons/8g white sugar 1/4 cup/32g all-purpose flour 1 tablespoon/16g applesauce, or as needed 1/8 teaspoon baking powder 2 drops vanilla extract, or to taste 1 pinch salt 2 teaspoons/5g all-purpose flour 1 teaspoon/5g butter 1 teaspoon/3g brown sugar 1/4 teaspoon/.5g ground cinnamon DIRECTIONS:  Heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. Stir white sugar into butter until dissolved. Mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth. Mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter. Cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. Cool before eating. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954

Make sure to use stove-popped popcorn for this recipe--not the microwave type--to ensure that your mu nch will be extra crisp and delicious. Ingredients: 2 tablespoons vegetable oil 1/3 cup popcorn kernels Nonstick cooking spray, for spraying the bowl and spatula 1 cup salted cocktail peanuts 3/4 cup packed light brown sugar 6 tablespoons (3 ounces) unsalted butter 1/4 cup light corn syrup 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups lightly crushed red and/or green apple chips Directions: Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop. Spray a ve

Part I: Making the Lemon Curd (for about 1 and 1/2 cups) Ingredients: 1/2 cup/125ml of Lemon Juice 3 Tablespoons of grated Lemon Zest (or the grated zest of 2 large Lemons) 3 ounces/85g of Butter, cut in pieces 7 ounces/198g of Granulated Sugar 3 Large Eggs 1. Crack the eggs into a bowl , beat them well, and set them aside. 2. Put the lemon juice, zest, sugar and butter in the top of the double boiler: 3. Bring the water in the bottom of the double boiler to a simmer and heat the mixture, whisking it now and again, until the sugar dissolves and the butter melts. 4. Pour in the eggs, now whisking all the while, and cook the mixture, whisking it continuously, over the simmering water without letting it boil: 5. Continue stirring. Steam will begin rising from the curd, and little bubbles will form on the surface. At first the curd will leave only a film on a spoon. It will taste thin. Gradually, you will see a change in its consistency as you continue to stir and cook i

It seems culinary terms are thrown about by every Tom, Dick and Harry now. Aioli is seen on almost every menu . The problem, is as with everything, even cooking terms have been “dumbed down” and abused. Any true chef worth their salt knows that there are distinct differences between Aioli and Mayonnaise. Aioli is not just a fancy name for garlic flavoured or infused Mayo. Aioli is an emulsion of garlic and the very best Olive Oil. The very name translates to garlic oil. Sometimes day old white bread and lemon juice are added. An egg yolk can be used to help stabilization. Mayonnaise is an emulsion of egg and a neutral oil along with mustard and lemon juice. A neutral oil is essential in a good mayonnaise whereas good Olive oil is essential for aioli. Unfortunately Escoffier added an egg, and well he is the “grandfather of modern sauces and cuisine”. The original Provencal recipe did not use it. Aioli is best used on fish dishes, seafood soups/stews and steamed vege