“End of the year” reviews are a wonderful tradition. As we look back on the passing year, it gives us perspective while we look forward to a new beginning and new year. To complete my first full year writing “The Flavor Chronicle,” I offer a few recipes for celebratory nonalcoholic beverages.
At the start of 2013, my first article of the new year was only the third for my new “The Flavor Chronicle” column, in which I featured four recipes for reduced fat and calorie salad dressings. After using these recipes for a while, I reinvented them. They are still low-calorie, but they needed flavor that comes from fat. Introducing just a little mayonnaise or olive oil made the dressings more pleasing to the palate. I swapped out about two tablespoons of yogurt for two tablespoons of mayonnaise or olive oil. It was a marked improvement and I wish I had discovered it sooner.
When I featured my friend’s recipe for Pumpkin Cupcakes with Cream Cheese Frosting, I thought it would be just another article. It was a fun read that was intended for busy parents as a fun children’s activity and non-“scratch” bakers. I received one email from a reader calling me out for my “irresponsibility” writing it due to obesity of children in the United States. It serves as a reminder that anytime I feature a recipe containing generous amounts of fat or sugar, or one that is not very healthy, the finished product is intended to be consumed in moderation as a treat – not as a meal.
There was one column in particular this year where I was flabbergasted by the response and comments I received. It was for my adapted California Inspired Christmas Fruitcake. So many of you were excited to try this recipe and I enjoyed all of the correspondence I received. Many readers shared their memories of fruitcake and their family traditions during the Christmas season. I even had the opportunity to speak by telephone with one reader, who was concerned the baking time was a little too long. I reassured her that it was a tested recipe and the time was correct. Her fruitcake had become overly dark.
But it wasn’t until a few weeks later, when I no longer had her number, that the possible answer to the dilemma hit me. So, if this kind reader sees this week’s edition: Was the baking pan you used dark-coated? If so, the oven temperature needs to be reduced 25 degrees, which will prevent over-browning.
I raise a toast to the end of the year and thank you for reading my column. I look forward to sharing new stories and recipes in the coming year. For this toast, I offer some sparkling nonalcoholic beverages, which are all very celebratory and delicious. I hope they inspire you to create some of your own beverages too. I wish you the best the new year has to offer.
Italian Soda
Mix 1 1/2 ounces flavored syrup with 8 ounces of sparkling water and serve over ice.
Sparkling Orange Juice
Mix 1 ounce orange juice concentrate with 8 ounces of sparkling water and serve over ice.
Virgin Champagne
Mix 1 1/2 ounces white concentrated grape juice with 8 ounces of sparkling water and serve over ice.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at
Th****************@gm***.com
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