By Lynne Rossetto Kasper
Scripps Howard News Service
Dear Lynne: How should you store coffee? And how long can you keep it? Sometimes we buy whole beans, sometimes ground. — Java Boy
Dear Java Boy: There is a code: light, air and heat are coffee's archenemies (which eliminates buying from those ubiquitous clear bins). Whole beans deliver the best taste and stay fresh longer. Coffee is in its prime up to two weeks after roasting. Trust your nose to know if it is stale. If you use it up fast, store at cool room temperature. Tightly pack beans, squeezing out all air and keep inside a light-proof, airless container. For longer storage, seal and freeze up to six months. Grind the beans frozen.
Dear Lynne: My friends always invite me to dinner. I want to reciprocate, but I can't cook and can't afford to take them to a restaurant. What can I do? — Not a Freeloader
Dear Not a Freeloader: How about a Sunday lunch created by hunting and gathering, not cooking? This everything-is-set-out-at-once menu is easy on you and it is playful, an essential ingredient for a good time. Crowd seating a little; rubbing shoulders warms up talk.
A make-your-own-salad is the pivot dish — all kinds of colorful salad makings as the table centerpiece. Collect greens, raw vegetables, drained canned beans and nuts. If it looks good in the market and is good raw, try it. Select good-quality dressings, one creamy, one spicy and one a classic vinaigrette.
Pile vegetables in unexpected containers like Chinese takeout boxes, flowerpots, seashells and anything with a pedestal. A big slate paving tile could be your cheese board. Have a chunk of sharp cheddar, a creamy fresh cheese (decide by tasting, trusting your palate), rugged country bread, wine and water.
Your finale is hot fudge sundaes with homemade hot fudge. Scoop a ball each of vanilla and coffee ice creams into tall glasses. Top with the sauce and dollops of whipped cream. Maraschino cherries are essential. Plan making the sauce up to three days in advance, so you can relax on Sunday.
Old-Time Bittersweet Hot Fudge
Serves 6
10 ounces bittersweet chocolate (Lindt 71 percent; Valrhona 71 percent; or Ghirardelli)
1 ounce unsweetened chocolate
1/2 cup heavy cream
2 tablespoons unsalted butter
6 tablespoons light corn syrup
1 teaspoon vanilla extract
Break up chocolate into a medium stainless-steel bowl that fits snugly over a pot (about 1-1/2 quarts) of simmering water (bowl shouldn't touch the water). Stir occasionally with a plastic spatula as chocolate melts (3 to 4 minutes). Once the chocolate is melted, use a potholder to set bowl aside.
Empty saucepan and add remaining ingredients. Set over medium-high heat, stirring with a whisk until starting to bubble. Let stand off heat 2 minutes, then gradually whisk into chocolate.
Half fill the pot with water again, bring to a simmer. Set bowl over it and stir until fudge sauce is warmed. Once it is smooth and thick, either refrigerate it, covered, up to 3 days and melt it over hot water when ready to serve, or keep the sauce warm over warm water.
Dear Lynne: I have a recipe for a wonderful meringue cookie that calls for a little bit of vinegar. Why the vinegar? — Low-fat Baker in Tuscaloosa
Dear Baker: Vinegar is used in meringue for the same reason you might use cream of tartar. Both are acids and acid helps strengthen the protein in the egg whites to stabilize the meringue. Copper bowls do the same thing, but vinegar is cheaper. For every four large whites add one teaspoon vinegar or a half-teaspoon cream of tartar.
(Lynn Rossetto Kasper is host of The Splendid Table, Minnesota Public Radio's national food show. Find recipes, station listings and more at splendidtable.org, or 800-537-5252.)
(Distributed by Scripps Howard News Service, www.shns.com.)
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