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  • Cake Decorating Ideas for All Occasions
    Cake Decorating Ideas for All Occasions

    You really don’t need a special occasion to decorate a cake, but some events that can be made unforgettable and extra special with a decorated treat are holidays, birthdays, graduations, religious occasions, showers, weddings, and other personal special events. Here are some cake decorating ideas that will help you make any occasion special: New Year’s Champagne Toast Bake one 9-in. round and one 9x12-in. rectangle cake. Cut the round in half. Use one half for the top of the champagne glass. Cut a 2 or 3-inch long strip for the stem of the glass and a 2 x 4-inch section for the base of the glass. Piece them together to form the champagne glass. To be sure all the pieces stay together, lightly frost each piece separately before you piece them together. Place the pieces on a cake board. Ice the top part (straight edge) of the half-round cake and…

  • Tips for Spicing Up Seafood
    Tips for Spicing Up Seafood

    The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood. "There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste," said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood: World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture,…

  • White Wine Vinegar Spanish Boquerones
    White Wine Vinegar Spanish Boquerones

    Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Methods for preparing boquerones tend to vary slightly. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it. Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple…

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