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TIP OF THE DAY: Ways To Use Cranberry Relish

Thanksgiving is our favorite cultural holiday, because foods appear on the table that we don’t see much of for the rest of the year. Like cranberry-orange relish, one of our faves.

We have no one to blame but ourself; and last year we stuck half a dozen bags of fresh cranberries into the freezer, to make raw cranberry-orange relish for summer sorbets and sides with grilled chicken and fish.

We started looking for other ways to use our cranberry relish and—no surprise—it can be enjoyed every day of the year.

Cranberry relish and cranberry sauce are condiments. A condiment is a spice, sauce, spread or other preparation that is added to the main food to enhance flavor or provide a complementary flavor.

The Romans turned their love of the condiments garum and liquamen—two types of fish sauce—into a flourishing condiment industry.

The world’s oldest surviving cookbook De Re Coquinaria by Apicius, compiles recipes of 4th and 5th century cuisine. It contains a section devoted to condiments.

Here’s a list of condiments throughout the globe.

But back to a very American condiment, here’s how we use cranberry relish. Instead of waiting for Thanksgiving dinner, start enjoying it now.


At Breakfast

  • Blend into yogurt or cottage cheese.
  • Top oatmeal.
  • Serve as a condiment with omelets and scrambled eggs.
  • Serve as a spread with toast
    At Lunch

  • Stir into mayonnaise for a sandwich spread.
  • Stir a spoonful into vinaigrette for salad.
  • Top a luncheon salad with a couple of tablespoons.
  • Mix into tuna, chicken or grain salad.
    With Cocktails & Other Beverages

  • Stir a spoonful into herbal tea.
  • Stir a spoonful into club soda.
  • .
  • Shake with ice and bourbon, gin, tequila, vodka and white rum or spiced rum.
  • Look for more cranberry sauce cocktails.
    Cocktail Food

  • Top a baked brie.
  • Stir into mayo, sour cream, yogurt, or a combination, for a dip.
    At Dinner

  • Add to the salad dressing.
  • Serve as a side with the grilled or roasted meat, poultry and seafood.
  • Mix into grains or grain salad.

    Cranberry Relish & Toast
    [1] Cranberry relish on toast fingers, at Havana Central.

    Baked Brie & Cranberry Relish
    [2] Baked Brie with cranberry relish from The Wanderlust Kitchen.

    Ice Cream With Cranberry Sauce

    [3] Cranberry sauce on vanilla ice cream (photo courtesy Watermelon Board).

    For Dessert

  • Top sorbet or frozen yogurt.
  • Garnish puddings.
  • Fill crepês.
  • Use as a cheesecake topping.
  • Mix with cream or juice to make a dessert sauce (liqueur optional).

    If you don’t already have a recipe, it couldn’t be simpler.


  • 1 unpeeled orange, cut into eighths and seeded
  • 1 12-ounce package fresh or frozen cranberries, rinsed and drained
  • 3/4 to 1 cup sugar (we prefer less)
  • Optional: 1 unpeeled apple, cored and sliced into eighths
  • Optional: toasted or raw pecans, raisins

    1. PLACE half the cranberries, half the orange slices and optional apple in a food processor; process until mixture is evenly chopped. Transfer to a bowl. Repeat with the second batch.

    2. COMBINE in a bowl and stir in the sugar and optional pecans and/or raisins. Store in the refrigerator or freezer.


    Cranberry Cheesecake
    [4] Citrus white chocolate cheesecake with cranberry topping (recipe below), from Reynolds Kitchens.

    White Chocolate Couverture
    [5] Chop baking chocolate or a white chocolate bar (photo courtesy King Arthur Flour).

    White Chocolate Chips
    [6] You can substitute quality white chocolate chips like Guittard for baking chocolate (photo courtesy Lake Champlain Chocolates).

    Navel Oranges
    [7] The recipe requires both orange zest and juice (photo courtesy Good Eggs).



    We love cranberry cheesecake, the tart fruit complementing the rich cheese custard*.

    We particularly enjoyed this twist from Reynolds Kitchens.

    It’s a creamy, white chocolate cheesecake with orange zest, and a cranberry sauce topping.

    We used our cranberry relish instead of the sauce. Either option is delicious.The difference is that sauce is cooked to a smooth consistency, and relish is raw.

    Prep time is 4 hours including cooling. Cook time is 1 hour.

    Ingredients For The Cheesecake

  • 1 large orange
  • 1-3/4 cups crushed vanilla wafers (about 50)
  • Optional: 1/4 cup finely chopped pecans
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 3 ounces white baking chocolate, chopped
  • Boiling water
    Cranberry Orange Sauce

    You can use your favorite cranberry relish recipe, or make this sauce:

  • 1 cup fresh cranberries or 1 cup frozen, thawed cranberries, coarsely chopped
  • 1/4 cup granulated sugar
  • 2 tablespoons orange juice

    1. MAKE the cranberry orange sauce: Combine the ingredients in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

    2. PREHEAT oven to 350°F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide aluminum foil. Bring the edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.

    3. ZEST 1 teaspoon of orange zest from the orange. Juice 1/4 cup orange juice from the orange; set both aside.

    4. COMBINE the vanilla wafers, pecans, and 1 teaspoon of sugar in a medium bowl. Stir in the melted butter. Press the mixture onto the bottom and about 1-1/2 inches up the sides of the springform pan. Place in a roasting pan.

    5. BEAT the cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add the orange juice and beat until smooth. Beat in the eggs and white chocolate.

    6. POUR the filling into the crust pan. Place a roasting pan on the oven rack, and place the springform pan inside the roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.

    7. BAKE 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn off the oven and allow the cheesecake to stand in oven for 1 hour. It will continue to set up during standing time in oven.

    8. REMOVE the springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from the sides of the springform pan; cool for 30 minutes. Remove the sides of springform pan; cool cheesecake on wire rack for 2 hours.

    9. COVER and chill for at least 4 hours before serving. Top with cranberry orange sauce to serve.

  • Classic Cheesecake With Cranberry Topping
  • Cranberry Cheesecake With Whiskey Buttercream Sauce
  • Cranberry Swirl Cheesecake With Cranberry Gelée
  • ________________

    *Cheese cake is actually a cheese custard pie. It joins mis-named dishes like Boston Cream Pie, which is a layer cake.



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    TIP OF THE DAY: Make Panzanella (Bread Salad) & A Recipe For Autumn Panzanella

    Autumn Panzanella Bread Salad Recipe
    [2] This autumn panzanella (bread salad) adds squash and lentils to the green (photo courtesy Good Eggs).

    [2] Arugula: a delightfully bitter green (photo courtesy Park Seed Company).


    Bread salad (panzanella), like French toast and croutons, is one of those delicious recipes invented by necessity: Poor people needed to get another meal from bread that had gone stale.

    Panzanella (pon-za-NEL-ah) is a Tuscan-style bread salad made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it.

    “Panzanella” translates to “bread in a swamp,” the swamp being the water or vinaigrette in which the bread is soaked.

    Originally, people would go to their garden or forage in the field, bring in whatever vegetables they had and chop them to add to the bread cubes.

    Cucumber, onion, tomato and often purslane, a salad green that grows wild, were common ingredients.

    Early recipes were heavy on the onions, the cheapest ingredient to pair with the bread. When there wasn’t enough oil to spare, the bread was moistened in water.

    Today, this peasant dish is a popular first course in Italy. It doesn’t appear often on menus of U.S.-based Italian restaurants. That’s too bad, because it’s a dish worth knowing.

    So today’s tip is: Make a bread salad! It‘s a refreshing dish that takes just minutes to whip up.

    While summer markets are have more bountiful produce choices, you can make panzanella with the basics—cucumbers, onions, carrots, celery, whatever you have on hand.

    You can add ingredients beyond vegetables, as this recipe shows. It uses seasonal squash, mozzarella and lentils.

    Want more beans? Add them to a panzanella of any kind.


    Prep time for this recipe, which we adapted from Good Eggs is 30 minutes.

    You can put this together in minutes if you have leftover squash and lentils or beans.

    You can add more salad vegetables (cucumber, onion, cherry tomatoes, etc.). For a flavor lift, we also toss in whatever fresh herbs we have on hand; typically, basil, parsley or thyme.

    Hard, two-day-old bread is fine; in fact, some consider it ideal.

    Ingredients For 4 Servings

  • 1 pound loaf rustic Italian bread, or 6 thick slices of day-old country bread sliced into large, square croutons
  • 1 delicata or butternut squash, deseeded and cut into 1-inch chunks
  • Olive oil
  • Salt
  • 1 cup beluga lentils
  • 3 cups of water or stock
  • 4 tablespoons oil
  • 6 sage leaves, de-stemmed
  • Red wine vinegar
  • 1 garlic clove, ground to a paste
  • Fresh-ground black pepper to taste
  • 1 ball mozzarella, torn into large pieces (substitute bite-size ciliegine or tiny perlini*)
  • 2 big handfuls arugula
  • Optional: fresh herbs to taste

    1. PREHEAT the oven to 375°F. Arrange the squash in a single layer on a baking sheet and toss with a bit of olive oil and a few pinches of salt. Bake until tender and golden brown on the bottom, about 15 to 20 minutes. (Important: Squash can look bright orange on top but burnt on the bottom, so be sure to check the underside with a spatula.)

    2. COMBINE the lentils and water/stock in a medium saucepan and bring to a boil. Cover tightly, reduce the heat and simmer until the lentils are tender, about 15-20 minutes. The lentils will double or triple in size.

    3. HEAT the oil in a small skillet over medium-high heat until hot. Add the sage leaves and fry until crisp, 2–3 seconds. Remove the leaves with a slotted spoon and place on paper towels; sprinkle with coarse salt.

    4. TOSS the lentils in a small bowl with a splash of red wine vinegar, the garlic paste, a drizzle of olive oil, a pinch or two of salt and a few grinds of black pepper.

    5. TOSS the bread with the lentils, sage and squash in a large bowl or on a platter. Let it sit for a few minutes while you dress the arugula in a separate bowl, with a splash or two of red wine vinegar and a pinch of salt.

    6. GENTLY fold in the arugula. Top with the mozzarella and serve.

    *Here are the different sizes of mozzarella balls.

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    TIP OF THE DAY: 10 Flavor Upgrades To Your Sandwiches

    November 3rd is National Sandwich Day (August is National Sandwich Month).

    Since grandma’s day, the American sandwich has evolved from meat, cheese or fish, on bread or a roll, with a schmear of mustard or mayo, to…anything goes.

    Here’s what some of America’s chefs are doing with sandwich spreads, courtesy of Flavor And The Menu, a magazine that keeps chefs up-to-date on what their colleagues are doing nationwide.

    But first:

  • The History Of The Sandwich
  • Sandwich Glossary: The Different Types Of Sandwiches

    “Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation,” begins the article.

    If your favorite sandwich condiment is mustard or mayonnaise, it’s time for a flavor upgrade.


    Mayonnaise is a favorite condiment. In France, it takes the form of aïoli, garlic mayonnaise.

    The past two decades have seen an explosion of flavors: bacon, basil, cayenne, chipotle, curry, horseradish and down through the alphabet, ending with wasabi. You can buy them or make them, by adding your flavor of choice to regular mayonnaise.

    Chef examples:

  • Woodrow’s Whiz Wit: shaved ribeye, truffle whiz, caramelized onion, cherry pepper mayo, at Woodrow’s Sandwich Shop in Philadelphia.
  • BBLT: Double bacon, lettuce and tomato with black pepper balsamic mayo on toasted sourdough, at Penelope in New York.
  • Korean Fried Chicken Sandwich: red chile buttermilk, lime kimchi slaw, gochujang aïoli, at Keoki’s Paradise, Koloa, Hawaii.
  • Try these ideas:

  • Mix olives, capers, pickles, sun-dried tomatoes, specialty mustard, balsamic, or another full-flavored ingredient into mayo or aïoli for an easy flavor fix.
  • Explore mayonnaise-based sauces like rémoulade, gribiche (chopped hard-boiled egg yolks emulsified into oil), or Louis sauce (heavy cream, chile sauce, minced onion and bell pepper, Worcestershire, garlic, and lemon juice and zest).
  • CHUTNEY (Photo #2)

    India’s spiced condiments boost flavor in sweet (fruit) or savory (herb or vegetable) variations.

    Chef examples:

  • Paneer Kathi Wrap: paneer cheese with red and green peppers and mint chutney at Chauhan Ale & Masala House in Nashville. (A kathi or kati wrap is made from paratha bread.)
  • Chutney Chicken Salad Sandwich: chicken breast, celery, peanuts and mango chutney on a fresh poppyseed roll with mayo, cucumber slices, shredded carrots, tomatoes and lettuce at Uptown Cafe and Catering in Tallahassee, Florida.
  • Ham or turkey with mango chutney, roast beef with coriander chutney, at The Nibble offices in New York City.
  • Try this idea:

  • Make your own chutney using seasonal fruits and vegetables. It can become your signature condiment, and you can make extra for gifts.

    The classic French mother sauces and secondary sauces can be ported to sandwiches—especially warmed.

    Chef examples:

  • Le Royale Burger: with cheese, foie gras, Bordelaise sauce, Gruyère melt, onion confit and black truffle at Pubbelly Noodle Bar in Miami Beach.
  • Shaved Roast Beef: sauce Béarnaise and fried onions at DoveCote Brasserie in Orlando, Florida.
  • Try these ideas:

  • Variations: A mother sauce like béchamel can be endlessly varied to suit a sandwich’s other ingredients. Vary the basic recipe with cheese, sautéed mushrooms, onions, mustard, etc.
  • Warm sauce: Using a warm or hot sauce on a cold or room-temperature sandwich adds the element of contrasting temperatures.
  • GLOBAL SAUCES (Photo #3)

    Is there an area of the world that hasn’t sent its condiments and spices to the U.S.?

    From a gochujang-spiked mayo to curry ketchup, globally flavored condiments add a touch of the exotic to the familiar sandwich.

    Chef examples:

  • Harissa Grilled Chicken Sandwich: grilled chicken breast with slightly spicy harissa aïoli and Swiss cheese, on a housemade bun with lettuce, onion and pickles, at The Farm Bistro in, Cortez, Colorado.
  • Crispy Buttermilk Fried Chicken: Sandwich with sharp cheddar, tomato and kimchi aïoli, at Wardon Hall in South Boston, Massachusetts.
  • Bacon, Egg and Harissa Sandwich: with harissa aïoli, at 112 Eatery in Minneapolis
  • Try these ideas:

  • Romesco, a Spanish sauce of nuts and red peppers, adds color and flavor to vegetarian, fish and chicken sandwiches.
  • Toss chicken salad in nam pla-(Thai fish sauce)-spiked mayonnaise, for an umami-laced Asian twist.
  • JAM (Photo #5)

    Sweet and savory jams are right at home on a sandwich.

    Chef examples:

  • Morning, Noon & Night Melt: bacon, ham, two fried eggs, apricot-bacon jam and American cheese on sourdough, at Kings in Pennsylvania and Ohio.
  • The European: sharp cheddar, arugula and blueberry-tarragon jam on baguette, at Succotash, Kansas City, Missouri.
  • Try these ideas:

      Flavored Mayonnaise
    [1] Three flavored mayos: garlic aoili, harissa and Dijon, from Chef Eric Levine.

    Tomato Chutney
    [2] Try chutney, sweet or savory, as a sandwich spread. Here’s the recipe for this tomato chutney from NDTV.

    Romesco Burger - Morningstar Vegetarian
    [3] Burger with romesco sauce, from Morningstar Farms.

    Grilled Pineapple BLT
    [4] A grilled pineapple BLT with sriracha mayo, at Half Baked Harvest.

    Blueberry Jam
    [5] Jam as a touch of sweetness to a sandwich, and there are so many different pairings (photo courtesy Lexi’s Clean Kitchen).

    Basil Pesto
    [6] The classic pasta sauce also works as a sandwich spread. Use a chunkier style (less dripping with olive oil—photo Looby | IST).

  • Spread marmalade, with its bitter edge of citrus peel, on hearty meat-based sandwiches, such as brisket or ham.
  • Experiment with seasonal fruits in jams, jellies, and other preserves, from rhubarb and strawberry in the spring to pears, quince and apples in the fall.
    PESTO (Photo #6)

    This familiar pasta sauce can be made in many ways—changing the herb, nuts and cheese—to suit any sandwich.

    Chef examples:

  • Caprese: fresh mozzarella, roasted tomato, kale pesto, balsamic reduction at Roxy’s Grilled Cheese, multiple locations in Boston area.
  • Chelsea Lo-Cal: two eggs, turkey bacon, roasted red peppers, broccoli rabe, Greek yogurt and walnut pesto sauce on multi-grain toast, at BEC in New York.
  • Try these ideas:

  • Make pesto with different herbs—cilantro, parsley, tarragon—or vegetables such as spinach, arugula, kale, celery leaves, roasted red pepper, zucchini or pumpkin purée.
  • Fold pesto into mayonnaise, softened butter, cream or other fresh cheese, hummus or another sandwich spread.

    Blue Cheese Dressing

    [6] Blue cheese dressing: great on burgers and many sandwiches (photo ©Picture-Perfect Meals).

    Tahini Sauce
    [7] Tahini sauce, thick and spreadable (it’s diluted to make a sauce—photo Fotographica Basica | IST).

    Green Olive Tapenade
    [8] Blue cheese dressing: great on burgers and many sandwiches (photo ©Picture-Perfect Meals).


    SALAD DRESSING (Photo #6)

    Using salad dressing on a sandwich is not a new idea: Think Reuben and Russian dressing.

    Chef ideas:

  • Blackened Haloumi Sandwich: spicy Cajun-blackened grilled haloumi on a telera roll with fresh spinach, cucumbers and blue cheese dressing, at Seva in Ann Arbor, Michigan.
  • Green Goddess Chicken Sandwich: grilled chicken with green goddess dressing, at Willy Street Co-op in Madison and Middletown, Wisconsin.
  • Try these ideas:

  • Substitute plain or flavored ranch dressing for the mayonnaise in egg, tuna or chicken salad sandwiches.
  • Use ginger-miso dressing in a vegetable wrap sandwich for an Asian twist.
  • TAHINI (Photo #7)

    This smooth condiment and sauce is made from ground sesame seeds. It is a key ingredient in hummus, baba ghanouj and halvah, but it’s also coming into its own as a sandwich spread.

    Chef examples:

  • Shawarma Bomb: chicken, sriracha sauce, jalapeño, pickle, tomato, onion and tahini sauce at Hummus Café in Morrisville, North Carolina.
  • Steak Sandwich: Prime cuts of tender seasoned steak wrapped in a pita with tahini, at Jerusalem in Denver.
  • Try these ideas:

  • Boost the flavor of tahini—and turn it into a colorful green shade—with the addition of chopped herbs such as parsley, dill, chives, cilantro and/or mint.
  • For a snack and for kids, make an open-face pita, tahini and sliced-apple sandwich on multigrain bread with a drizzle of honey or maple syrup.
  • TAPENADE (Photo #8)

    Tapenade is a Provençal specialty made from puréed or finely chopped olives, capers and olive oil. It hits all the right flavor notes, and works with a broad selection of sandwich ingredients.

    Chef examples:

  • Turkey Tapenade: olive tapenade, avocado, tomatoes, pesto aïoli and bibb lettuce at Parlor 1255 in San Francisco.
  • T.L.C.: cucumber steaks, roasted tomatoes, artichoke hearts, red onion, spinach and olive tapenade, served on toasted pumpernickel at The Brown Bag Delicatessen in Columbus, Ohio.
  • Try these ideas:

  • Boost the flavor of vegetarian sandwiches—grilled vegetable, portobello mushroom, falafel, or goat cheese, tomato and cucumber—with a schmear of tapenade.
  • Make the olive mixture more interesting with the addition of artichoke hearts, sun-dried or oven-roasted tomatoes, dried figs or currants or chopped nuts. You can also spice it up with chili flakes or harissa.

    This tangy, good-for-you ingredient has long been served as tzatziki (with chopped cucumber and mint), in gyro shops. Thankfully, it has traveled further.

    Chef examples:

  • Turkey Gyro LTO: thinly-sliced roast turkey, lettuce, onions and tomatoes with tzatziki sauce and traditional gyro seasonings on soft pita, at Arby’s, all locations.
  • Spinach Falafel Shawarma: with beet tzatziki, arugula and pickles at Sofra Bakery & Cafe in Cambridge, Massachusetts.
  • Todd: smoked Portuguese pancetta, seasonal lettuce, tomato and honey Dijon yogurt sauce at City Sandwich in New York.
  • Grilled Chicken Sandwich, or ham, turkey, or roast beef with tzatziki, at The Nibble offices in New York City.
  • Try these ideas:

  • Flavor yogurt with garlic, Parmesan, basil and hot pepper or with avocado, ginger, soy and wasabi to dress chicken, fish or vegetable-filled sandwiches.
  • Greek yogurt is extra thick, extra flavorful, and can be a condiment or sauce plain or with added garlic and/or herbs.
  • Strut your sandwich!


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    NOVEMBER/THANKSGIVING COCKTAIL: Pumpkin Paradise From Tommy Bahama

    We love the food at Tommy Bahama, so every time we receive a recipe from them, we make it (or ideally, head to the nearest Tommy Bahama restaurant and have it served to us, along with some delicious cuisine).

    This sophisticated cocktail is perfect for the month of November, until cranberry flavors take over in December.

    Tommy used canned pumpkin purée, maple syrup and a dash of bitters to make the base, along with Knob Creek bourbon and Sailor Jerry spiced rum (of course, you can use the brands you have on hand).

    The drink is then finished with some ginger beer and the juice from a lime wedge. Why not make Pumpkin Paradise your house cocktail for November…or enjoyed it any Tommy Bahama Restaurant & Bar:


    Ingredients Per Drink

  • 1 part Knob Creek bourbon
  • 1 part Sailor Jerry spiced rum
  • 1 teaspoon canned pumpkin purée (not pumpkin pie filling)
  • ¼ part maple syrup
  • 1 dash orange bitters
  • Juice of 1 lime wedge
  • 2 parts ginger beer
  • Preparation

    1. PLACE all ingredients except the ginger beer in a mixing glass. Add ice and shake with the mixing tin to break up the purée.

    2. STRAIN into double rocks glass over fresh ice. Top with ginger beer. If desired, garnish with grated nutmeg.

    Unless you’re an industry professional, it’s easy to get confused by the various names used for what seem to be the same cocktail glasses. Here’s a quick brush-up:
    Old Fashioned Glass or Rocks Glass

    The Old Fashioned glass, named after one of the original cocktails that was served in it, is also known as a rocks glass, a lowball (in contrast to the highball, or Collins glass), or tumbler.

    Centuries ago, the glasses were much smaller, holding only a couple of ounces of whiskey—which is what bar patrons purchased before the advent of the cocktail (the history of cocktails).

    There were no ice cubes back then (except in the ice houses of the wealthy), so no room was needed for them. Essentially, people were drinking double shots. Today, a cocktail can hold from two to four ounces of a spirit.

    These days the sizes of rocks glasses are typically:

  • 6-10 ounces for a standard rocks glass.
  • 12-16 ounces for a double rocks glass.
  • The glasses can have straight sides, or angle down to the base.


    Pumpkin Paradise Cocktail
    [1] You can make Pumpkin Paradise your signature house cocktail for November (photo courtesy Tommy Bahama).

    Rocks Glass
    2. A rocks, or Old Fashioned, glass (photo courtesy

    Tom Collins
    [3] A highball, or Collins, glass (photo courtesy

    Rocks glasses are used for drinks built in the glass; no cocktail shaker or mixing glass is used. The ingredients are often added atop the rocks themselves, i.e., poured over the ice cubes. Alternatively, the rocks are added afterwards, with tongs.

    Highball Glass Or Collins Glass

    Tall drinks are served in straight-sided (“chimney”) glasses that have a few different names. There are minor distinctions; although for home use, one glass—highball or Collins—is enough.

    You may hear the terms highball glass, Collins glass or Delmonico. Technically, each of those refers to a specific variation with the chimney shape.

    Traditionally, each glass is used for specific cocktails; for example, a Gin Fizz in a highball glass and a Tom Collins in Collins glass, but the differences aren’t very important unless you’re an obsessive mixologist. What is important is that much like a champagne flute, the tall and narrow shape keeps your drink cold and carbonated because of its limited surface area

  • The highball is wider and shorter than the Collins, 8-12 ounces.
  • The Collins is narrow and straight, 12-16 ounces.
  • There is also a Delmonico glass, shorter than the first two (5-8 ounces); but an online search couldn’t even come up with a drink that is served in it.


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    GIFT: Fairytale Brownies Brownies & Morsels

    Fairytale Brownies
    [1] Most brownies in three sizes: Regular (in front), Sprites (rectangles) and Morsels (mini squares).

    Fairytale Brownies Thanksgiving Morsels

    Chanukah Brownies

    [2] and [3] Seasonal packaging and occasion messaging (birthday, get well, etc.) let you customize your gift. All photos courtesy Fairytale Brownies.


    Last month we received a gift shipment of Fairytale Brownies. The excitement generated around here was almost incalculable: a level of joy and energy not seen since…we can’t recall.

    Fairytale Brownies has been in business for more than 25 years, when two friends decided to bake and sell a favorite family recipe.

    That was before e-commerce; today the squares of chocolate happiness are just a click away.

    The ladies were quick to the Internet: Their URL is

    There are more flavors than capacity to enjoy them all in any given week: caramel, chocolate chip, coconut, cream cheese, double chocolate, espresso nib, mint chocolate, original (no nuts), pecan, raspberry swirl, toffee crunch, walnut, white chocolate.

    There’s also a seasonal pumpkin spice brownie.

    There are also six flavors of blondies: cheesecake swirl, chocolate chip, cinnamon, lemon, pecan and raspberry white chocolate.

    The good news is that all the bars freeze beautifully. Drooling yet?

    There are also sugar-free mini-versions, called Morsels, in original and walnut.

    Fairytale has long had packaging for every occasion: whether holiday designs, occasion messages (Happy Birthday, Congratulations, etc.).

    The company has recently converted its solid brown box to perky polka dots that appeal to all levels of sophistication.

    Custom-printed sleeves are available for corporate gifts.

    In addition to picking your packaging, you can pick your size:

  • Full size, 3″ x 3″, the standard.
  • Snack size Sprites, half-size, 3″ x 1.5″.
  • Bite size Morsels, quarter-size, 1.5″ x 1.5″, also available with no sugar added.
    All brownies are individually wrapped.

    You can send as few or as many goodies as you like, from small boxes to gift towers.

    The company also makes cookies, available on their own or in combination with brownies and blondies.

    Ready to make your selections?

    Head to

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