Ankara Miami, Macy’s food demo
So I did my second public food demo at Macy’s. It was an exceptional experience. Presented by Ankara Miami and hosted by Macy’s DADELAND. They went all out. The set up the menu cards, the gift bags, and I used Anolon pots and pans. Guests started showing up 30 minutes before we were even scheduled to begin. I was like ok, new love-foodies are ready for some African fusion meals. I walked in to see a sign welcoming the guests (yes my husband photo-bomed the shot lol).
Then I went in to set up. We made a 3 course meal in celebration of father’s day
Dish 1- Starter- Cabbage Salad
Cabbage Salad
Dish 2: Salmon, sauteed peppers with couscous
Salmon with Veggies/Couscous
Dish #3 is sorbet with some fresh made plantain chips with tropical fruit medley
Sorbet, tropical food medley and plantain chips
So we had a foodie call. I would say “who are you?” and the audience would reply ” I’m a love-foodie woowhooo!” hahah it was so fun. Looking forward to many more demonstrations. I got to talk about the power of food to bring us all together. See the video here: Love of food video
I got to sign many books, chat with new love-foodies and many of them asked questions about African food, growing up in Nigeria, spices etc. I enjoyed sharing love with food. I look forward to sharing more. See more images here.
Honey, I’m Home
Hello Foodies and welcome to the launch of our official social calendar. If you did not get the alert, click on this image
<
So, I vaguely remember the first time I tasted honey. I think I was about ouuuu, let’s say 7? yes, 7. I had a cold and my mother mixed it with lime and made it my medicine for a week. IT WORKED. Honey has been a part of my life since then. In my journey to slowly eliminate processed food from my diet ( it is a journey because there are so many things we are addicted to that is bad for us that we have to un-wean from our bodies) but I digress. I find myself cooking with honey, baking my chicken etc.
If you want to be able to cook sweets without the negative health effects of refined sugar, honey is an excellent option. Among other reasons, honey is metabolized more slowly by your body, meaning that you are less likely to get a sugar high after eating something made with honey.
Honey can be challenging to cook with, though, for several reasons. So many people don’t cook with it because they don’t know how. But once you know how to use honey in your favorite kitchen creations, it’s not hard at all to use.
The first challenge that honey presents is that it burns more easily that normal sugar. This problem is usually eliminated by doing your cooking or baking at a slightly lower heat.
The main hurdle to cooking with honey is that it is a liquid. Replacing sugar with honey will ruin some recipes if you don’t make an allowance for the extra liquid that the honey adds.
Most muffins, simple quick breads, yeast breads, etc you can make the substitution without any adjustment. Cakes, cookies and some other recipes you should decrease the amount of liquid in the recipe to account for the honey.
The flavor of honey can sometimes be an issue, but not usually. If you are making a recipe that you don’t want the flavor to be noticeable, there are several things you can try. First of all, get the mildest flavored honey you can. Usually that will be a very pale clover honey. (The paler the honey, the sweeter and milder the flavor, in general.) So here is the question of the day. How do you or have you used honey in your cooking? Share your thoughts in the comment box below.
Thank you for reading. Until the next blog, Eat with your HEART.
Love, Yetty
