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By JANET K. KEELER, Times Staff Writer
cold snap iced tea
Iced tea isn't a Southern invention -- though sweet tea was certainly perfected here -- but it seems like it should be. We imagine wide porches and ladies in hats fanning themselves on a humid summer day. Within arm's reach sit long, tall glasses of iced tea, rivers of condensation running down their sides. Actually, iced tea was first served at the 1904 World's Fair in St. Louis. The tea bag came along four years later. These days, iced tea is a many flavored thing, with everything from earthy green tea to flowery fruit teas from which to choose. Instant tea has been around for years; iced tea makers are fairly new. And cold brew now comes in bottles and cans and the more trendy varieties are laced with herbal tonics such as ginseng and St. John's wort. Iced tea is traditionally made from black tea, which yields a strong, golden brew. English Breakfast, Darjeeling and Orange Pekoe are all black teas. Herbal teas are not tea at all. They are made from the flowers, berries, peels, seeds, leaves and roots of different plants. Figure on five tea bags to a quart of water if you're making this thirst-quenching wonder at home. Start the process now and make sure there's plenty of tea for Thursday's Fourth of July celebration. It's going to be hot and you'll want to stay cool, child. constant comment"No man can be a patriot on an empty stomach." -- Journalist William Cowper Brann in The Iconoclast cooking classMake the apples a priority if you're baking an iconic apple pie for your Fourth of July feast. One of the best apples for pie is the tart Granny Smith, which holds up well when cooked. Some apples, such as Fujis and galas, break down in heat and are better suited for applesauce. Other readily available varieties sturdy enough for pie are Rome beauties and golden delicious. this web site cooksWe won't waste your time since you don't have much if you've yet to plan the menu for Fourth of July. Go directly to this site for recipe ideas. You'll also find inspiration if you've been asked to bring a dish. Plenty of links to historical information. (Thomas Jefferson, John Adams and James Monroe all died on July 4 and Calvin Coolidge was born on that date.) Scooby Snausages
easy does itAttention, campers! Skippy Peanut Butter has created a new twist on the campfire favorite, s'mores. This version (which actually uses a microwave) calls for 1/4 cup peanut butter, 4 graham crackers, 1/2 cup finely chopped apple, banana or strawberries (or a mixture of each), 1/4 cup semisweet miniature chocolate chips, and 28 mini-marshmallows. Spread 1 tablespoon of peanut butter on each cracker, top with remaining ingredients and microwave on high for 20 seconds or until marshmallows puff. Makes 4 servings. Rancho Daddy-o
just splendaZero carbs, zero sugar and zero calories? That's three big pluses for Mt. Olive's new No Sugar Added Bread & Butter Pickles. The sugar substitute Splenda, which is made from real sugar, sweetens the pickles. We liked the flavor of the chips and sandwich stackers but wish they were crisper. Nevertheless, these are the first sugar-free sweet pickles on the market and a welcome addition for diabetics. Prices will vary but expect 16-ounce jars to be less than $3. - Compiled by Janet K. Keeler, from staff and wire reports
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From the Times Taste section From the features wire |
Sweet or unsweet? Well, I do declare, who cares as long as there's enough ice in the glass to float a boat?
Last week we reported on Edy's new Scooby-Doo ice cream flavors, Peanut Butter Bones and Cookie Dough Lite. But, doggone it, those treats just aren't good for our four-legged friends. For them there are Snausages Scooby Snacks, made by the folks at Heinz, the purple-ketchup people. Treat your dog like a movie star for just $2.89 a package. The kids can teach Fido how to beg for movie-related merchandise.
Here's a gift idea for the grill "meister" who has it all -- monogrammed steak brands from Williams-Sonoma. These branding irons, forged by hand in Texas, come with either two or three initials, allowing the chef to literally put his mark on his handiwork. Available at 
