holidays

River Cruise Tips

Are you looking for a cruise where you are immersed in the culture?  A river cruise is one of the best ways to explore cities, towns, and villages as these boats can sneak into the nooks and crannies of the country you are visiting.  We found this article and thought it was a great way to find out if a river cruise is for you; it includes best times to go and challenges you may find along the way.  Check it out!
Article credit:  Carolyn Spencer Brown; Cruise Critic Editor in Chief
Vineyards in the Valley of the River Douro, Portugal

A river cruise is a wonderful way to relax, watch the world drift by at a leisurely pace and explore the towns, cities and countryside of Europe and exotic destinations around the globe.

With more than 100 river ships launched over the past four years -- and 20 more debuting in 2017 -- along with an increasing number of river cruise lines and itineraries on offer, river cruising is the fastest-growing sector of the worldwide cruise market.

This means there's never been a better time for first-timers to get onboard. Seasoned river cruisers can expand their horizons and experience new and up-and-coming places. Where will your journey take you? Take a look at our river cruise tips to find out more.


Popular River Cruise Destinations: Europe | Asia | Egypt | South America | U.S. & Canada


What to Expect

Size:

Whether you're in Europe, South America, Asia, the U.S. or Africa, river cruising shares similarities -- along with plenty of dissimilarities  -- from ocean cruising. The first point is that ships are much smaller than ocean vessels, particularly in Europe, where they are restricted in width and length to fit into locks and sail beneath low bridges, and parts of Asia where they have to navigate shallow waters.

Ports:

Unlike ocean ships, river vessels visit a new port each day, sometimes even more than one; passengers can visit up to four countries in a week. Itineraries are port-intensive with a busy program of culture-rich shore excursions -- mostly included in the fare and some fee-extra. An actual full day onboard is uncommon, though there is always cruising time, including nighttime sailing on some itineraries.

Food:

All meals are included, with many lines offering complimentary wine, beer and soft drinks with lunch and dinner, plus unlimited tea and coffee. Some lines are all-inclusive and, in addition to an open bar, they also cover gratuities. There is generally an open-seating policy, so you can sit where you want. Meals can be fairly regimented due to the small size of the galley, so one sitting for breakfast, lunch and dinner is the norm (although some lines are more flexible with timings than others). Lighter meals can be enjoyed in the lounge, or outside on the deck, and some vessels have additional specialty restaurants.

Dress code:

The onboard experience is more laid-back than it is on oceangoing voyages, with no formal dress code. There's usually a captain's reception and gala dinner, where some people opt for smarter outfits, but it's not obligatory. The most important packing tips are to take layers to cope with unpredictable weather and comfortable shoes or sneakers, as many tours involve walking on cobblestones or uneven surfaces.

Entertainment:

Entertainment is low-key -- with the major attraction being the passing scenery (there is always plenty to see on both banks) and ports of call. The intimate nature of riverships also means you'll soon get to know your fellow passengers, and you certainly won't get lost in the crowd.

Cabins:

Staterooms tend to be smaller than oceangoing vessels, but they are not short on home comforts, particularly on the newest ships. Standard amenities include hotel-style beds, bathroom with high-quality toiletries, TV and entertainment system, hair dyer, safe and ample storage space. Some cabins have French balconies and proper walkout verandas, along with stocked mini-bars, suites with butler service and four-poster beds. If you're on a budget, the lower deck cabins have fixed windows but still provide a view, albeit at water level. Because cabin configurations and facilities vary from line to line, and ship to ship within a fleet, be sure to get all the details on how your stateroom will look before you book.

Motion:

When it comes to sailing, inland waterways are very calm and flat, so seasickness is never an issue on a river cruise.

Challenges:

River cruises are not well suited to wheelchair users or passengers with severe mobility issues. Most modern ships have elevators, and some have adapted cabins, but gangways can be steep, depending on the level of the river water, and sometimes ships are moored side by side, necessitating walking across one or more to disembark. Always check with a line before booking to assess how user-friendly it will be.

Editor's Note: Barge cruising -- which mostly focuses on boats that carry less than 25 passengers and ply the waters of even smaller rivers (and often just stay in canals) -- is a completely different style of cruising. They have a very cozy atmosphere and can also be chartered by families or groups of friends. The purpose-built hotel boats or converted working vessels contain comfy cabins and modern facilities, and most have onboard bikes. Read more about it in Canal Cruise Tips.

Choosing a River Cruise Line

Just like ocean cruise lines, each river cruise line has a different style and personality, even though the ships all look pretty much the same on the outside. Comfort and ambiance, as well as inclusions, can vary widely between lines' own fleets. New trends in riverboat design mean that vessels debuting after about 2008 offer a lot more extras and lot more space than the older boats.

Each river has its own limitations, and these determine what size ships operate on them. Locks can limit length, low-hanging bridges can restrict height and union rules for lock managers can determine times boats can cruise. Here are more specifics, by river region.

Aggstein castle ruin and Danube river at sunset in Wachau, Austria

Europe

Europe is the world's top river cruising destination, and it's the best place to start if you've never tried a river cruise.

The largest number of cruises can be found on the Rhine, which flows through Switzerland, Liechtenstein, Austria, Germany, France and the Netherlands, and the Danube, which flows from the Black Forest in Germany to the Black Sea in Romania, passing through or between Austria, Slovakia, Hungary, Serbia and Bulgaria on the way. Which one is right for you?

Offshoots of the Rhine include the Moselle, known for its steep vineyard-covered hillsides and the Main, which connects the Rhine with the Danube through a series of canals. The Danube doesn't have as many tributaries, but if you've already done the central section through Austria's Wachau Valley, try the Lower Danube, which runs through Serbia, Hungary, Romania and Bulgaria.

Other popular rivers include France's Seine, where ships are based in Paris and cruise down to the Normandy region. The Rhone, also in France, offers Provencal experiences between Lyon, France's second largest city and Arles. River cruises through Bordeaux and the Loire Valley are also becoming popular.

Other European rivers include the Elbe, which rises in Germany and flows into the Czech Republic; Italy's Po, gateway to cities such as Venice and Padua, and Portugal's Douro, surrounded by rugged, green scenery.

Russia's Volga, linked to a series of canals, lakes and waterways, is another popular river for cruising, and voyages typically sail between Moscow and St. Petersburg, with overnights spent in each city at the beginning and end of the cruise.

There are also seasonal cruises, including the spring "tulip time" itineraries sailing from Amsterdam through the Netherlands and Belgium. And in winter, Christmas markets voyages, primarily along the Rhine and Danube, are magical ways to celebrate the festive season.

Europe River Cruise Lines:

Most of the major river cruise lines sail in Europe,  including AmaWaterways, APT, Avalon Waterways, CroisiEurope, Emerald Waterways, European Waterways, Grand Circle, Riviera Travel, Scenic, Tauck, Uniworld, Vantage Deluxe World Travel and Viking River Cruises. Amadeus, a long-established Austrian line, and German-owned A-Rosa are now selling cruises in the U.S., U.K. and other English-speaking countries. A newcomer on the scene is ocean line Crystal, which launched its first river vessel in 2016 and has more on the way.

The Season:

The river cruise season begins in early spring (typically in late March) and runs through late fall (the best time for value-seekers). Lines keep a handful of ships available for the holiday markets season (late November through New Year's Day) on the Rhine and Danube. And then they put ships away for the season, usually spending off-months on maintenance and refurbishment.

Challenges:

Too much rain or not enough can be problematic for river cruises, particularly in, but not limited to, spring (when snowmelt fills the rivers) and fall (when the rainy season begins). Rising or falling rivers can mean that passage under low bridges is not possible or that water levels are too shallow to permit safe cruising. Typically river lines plan ahead -- and in these situations may organize longer day trips, using roads to get around, or even for passengers to swap ships at key trouble points.

Red entrance gate opening to the forbidden city in Beijing

Asia

Myanmar, formerly Burma, has become the hot destination for river cruises in Asia, with lines launching more ships in order to meet demand. Most cruises are on the Irrawaddy, ranging from four-night mini-cruises from Mandalay to Bagan to two-week itineraries from Yangon and Mandalay, or Bagan. Even more remote is the Chindwin, the largest tributary of the Irrawaddy.

Another up-and-coming destination is India. Sailing on the Ganges, the country's holiest river, most cruises are seven-night sailings from Kolkata coupled with a land-based itinerary and visit to the iconic Taj Mahal. Even more remote is the Brahmaputra, in India's Assam district.

The Mekong River runs through Cambodia and Vietnam, with the most popular seven-night cruises wending their way from Siem Reap to Ho Chi Minh City (many then opting for land tour extensions that visit Hanoi), passing rural villages, exotic temples and floating markets. New cruises take in the Upper Mekong, from Laos to China.

Smaller colonial-style vessels are used on the Irrawaddy, Ganges and Mekong, carrying from 10 to around 60 passengers.

Elsewhere in Asia, there is China's Yangtze River, which typically start and finish with a land-based stay in Shanghai and Beijing. Cruises range from three days to one week and will include a transit through the huge Three Gorges Dam. River ships that ply the Yangtze are much larger than those on other Asian rivers, so have more onboard facilities such as shops and coffee bars.

Asia River Cruise Lines:

APT, Abercrombie & Kent, AmaWaterways, Avalon Waterways, CroisiEurope, G Adventures, Grand Circle, Pandaw, Riviera Travel, Scenic, Uniworld, Wendy Wu and Viking River Cruises offer cruises in Asia.

The Season:

Some Asia operators will go year-round, while others stick to the main April-to-October season.

Challenges:

On the ships, the cruise lines offer similar levels of service and quality as other regions, but the terrain can be rugged, and touring can be challenging. Disembarking on sections of the Mekong and Irrawaddy can involve walking on narrow planks and climbing muddy banks, so travelers need reasonable levels of fitness and mobility. The focus is on smaller, more rural pleasures, rather than major cities. (Visits to the major urban metropolis are usually organized as pre- or post-voyage experiences.)

Sunset over the Nile River bank

Egypt

Following the course of the Nile is an impressive and authentic way of tracing the course of Egyptian history. Nile river cruises traverse the waters between Luxor and Aswan, with itineraries ranging from three days to a week in length. On most trips, the major port stops along the Nile include Esna, Edfu and Kom Ombo, but longer cruises may also call at Dendera and Qena (and spend more time onshore, to boot).

Egypt River Cruise Lines:

Abercrombie & Kent, Oberoi, Uniworld and Viking are among the river cruise operators offering Nile itineraries, although travelers can also book Nile cruises on chartered vessels through various tour operators.

The Season:

Nile River cruises operate year-round, but the high season is typically from October to May when it's not too hot.

Challenges:

In recent years Egypt's tourist industry has been blighted by a spate of violent political uprisings and terrorist attacks. Although the tourist areas along the Nile are currently not affected by travel bans, the U.S. Department of State and U.K. Foreign Office advise visitors to be aware of the potentially volatile situation that has seen many river cruise companies curtail their sailing programs.

Squirrel monkeys

South America

Several oceangoing cruise ships offer itineraries on the Amazon River, but they tend to focus on Brazil (from Manaus, the Amazon's largest city, to Rio de Janeiro and Buenos Aires), where the river is wider and ports are more urban. A cruise on this section of the river is almost like being at sea.

But riverboats that ply the Amazon can maneuver into even more offbeat parts of the Amazon basin and offer a much more adventurous experience. (Peru's portion of the Amazon is particularly popular.)

Ships embark in Iquitos or the newer port just upriver in Nauta. Instead of touring cities or ancient temples, you'll trek through the rainforest to look for monkeys, river dolphins, parrots, sloths, insects and fascinating plant life or visit small villages where you can interact with the indigenous people. More so than on other river cruise itineraries, you'll actually spend little time ashore because the voyages focus on the river itself, with motorboat rides along the water's edge to look for bird life, piranha fish and alligators.

South America River Cruise Lines:

Aqua Expeditions, Avalon Waterways, Delphin, International Expeditions, Lindblad Expeditions and Pandaw offer Amazon itineraries.

The Season:

Amazon River cruises operate year-round. The water levels do fluctuate, however -- up to an astounding 40 feet -- with December through May being the high-water season and the rest of the year low-water season. High-water season floods the forest, allowing you to move deeper into the forest via skiff and zip around smaller tributaries that, otherwise, are inaccessible. Low-water season permits more onshore walks.

Challenges:

A rugged place to explore, passengers need a good basic level of fitness. Crime has been an issue on the Amazon; cruise lines have reacted by beefing up onboard security.

The U.S. & Canada

In 2012, the Mississippi River, which had seen several of its riverboats go out of business, began a true renaissance when American Queen Steamboat Company refurbished the 1995-launched American Queen. In 2015, American Cruise Line (ACL) launched the brand-new Queen of the Mississippi paddleboat.

The Mississippi and its connecting tributaries is the most visible of North America's rivers when it comes to cruise lines, and the main itinerary is a seven-night cruise between New Orleans and Memphis, although you can also take an Upper Mississippi cruise between St. Louis and St. Paul. The Ohio River is also popular. ACL's other boats cruise along the East Coast's Intracoastal Waterway, the Chesapeake Bay and New York's Hudson River.

In Oregon, there are also seven-night cruises on the Columbia and Snake Rivers, which are gaining in popularity. They follow the historic route used by 19th-century explorers Meriwether Lewis and William Clark when they journeyed across the U.S. in search of the Pacific Ocean.

Several lines also offer warm-weather cruises along the Saint Lawrence Seaway, which skirts the borders between New England and Canada, as well as the Great Lakes.

North American River Cruise Lines:

American Cruise Lines, American Queen Steamboat Company, Blount Small Ship Adventures, French America Line, Lindblad Expeditions, St. Lawrence Cruise Lines and Un-Cruise Adventures.

The Season:

You can find North America river cruises from March to December, but sail dates and seasons will vary, depending on the particular river you'd like to sail. Christmas market cruises along the Lower Mississippi began in 2015.

Challenges:

One big difference between European and American river cruising is that most of the latter's cosmopolitan cities grew up around coastal ports, rather than rivers. So while you may visit the Mississippi's New Orleans and Memphis, the Chesapeake Bay's Baltimore or the Hudson's New York, these trips definitely are for slower-paced travelers.

7 COCKTAILS TO GET YOU INTO THE HOLIDAY SPIRIT

mulled-wine_0.jpg

Article:  James Beard Foundation editors; December 11, 2017 No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

Mary Rockett's Milk Punch Apparently folks in the 18th century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

Mary Rockett's Milk Punch

This delightfully smooth, liqueur-like formula dates back to 1711.

David Wondrich, Adapted from Imbibe! (Perigee Trade, 2007)

  • 2 lemons
  • 1 quart V.S. or V.S.O.P. Congac
  • 1 cup sugar
  • 3 oz lemon juice
  • 1 pint whole milk
  • 1/2 whole nutmeg, freshly grated
  1. Using a vegetable peeler, peel lemons, avoiding the white pith as much as possible. Put the peels in a sealable, 2-quart glass container and pour Cognac over them. Cover and let sit for 48 hours.

    Add sugar and lemon juice to the lemon-infused Cognac. Heat whole milk until scalding hot, then add to the cognac mixture and stir until the milk curdles. Stir in the grated nutmeg and let the punch sit for 1 hour.

    Strain through fine cheesecloth or paper towels, bottle, and refrigerate. To serve, pour from chilled bottle into sherry glasses. If punch is too thick, add a little seltzer or, during winter, hot water.

Cardamom Old Fashioned A subtle riff on the classic cocktail staple, this version uses maple syrup and cardamom bitters for a warming, fragrant antidote to winter doldrums.

CARDAMOM OLD FASHIONED

A subtle riff on the classic Old Fashioned, this version uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to winter doldrums.

Elena North-Kelly, Managing Editor, James Beard Foundation

  • 2 ounces rye whiskey
  • 15 to 20 drops Bob’s Cardamom Bitters
  • 1/2 teaspoon maple syrup
  • Orange twist (for garnish)
  1. Pour the first three ingredients into a cocktail shaker.
  2. Add ice and stir until thoroughly chilled.
  3. Strain the mixture into a rocks glass, over ice.
  4. Garnish with an orange twist, enjoy!

Negroni Sbagliato It's no secret that everyone loves a negroni. Pro tip: just dress up your go-to drink for the holidays with a festive splash of bubbly.

NEGRONI SBAGLIATO


"The legendary Bar Basso in Milan (which originally opened in 1933 and moved to its current space in 1947) claims provenance of this buoyant little cousin to the Negroni, whose sbagliato addendum means “mistaken” or “incorrect” in Italian. Basso’s jovial proprietor Maurizio Stocchetto entertains guests with an origin tale citing his father, Mirko—a legendary midcentury barman and the owner of Bar Basso beginning in 1967—as the “accidental” inventor of the drink in the early 1970s, substituting prosecco for gin. Most impressively, the bar serves its sbagliato in a giant handblown goblet complete with an ice block the size of a car battery." — Talia Baiocchi and Leslie Pariseau

  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • 3 ounces prosecco
  • Orange half-wheel for garnish
  1. Combine the ingredients in a rocks glass over ice and garnish with the orange wheel.

Le Père-Bis Leave it to acclaimed mixologist Jim Meehan, of the Beard Award–winning PDT, to create a decidedly sophisticated hot toddy, anchored by Scotch, chamomile tea, honey, and a hint of floral St-Germain.

LE PÈRE-BIS

Jim Meehan, head bartender at the JBF Award–winning PDT, uses St-Germain to add delicate, floral undertones to this wintertime sipper.

  • 1/2 cup honey
  • 1/4 cup boiling water
  • 4 ounces brewed chamomile tea
  • 1 1/2 ounces Ardbeg 10-Year-Old Single Malt Scotch Whisky (or another intensely smoky Scotch whisky)
  • 1/2 ounce St-Germain
  • 1 lemon wedge studded with three cloves
  1. Stir together the honey and water to make a syrup. Let cool. Measure out a half ounce of syrup and combine with the tea, whisky, and St-Germain in a heat-proof mug. Stir. Garnish the hot toddy with the clove-studded lemon wedge. Refrigerate remaining syrup for another use.

Gin-Gin Mule This vibrant, ginger-spiked cocktail created by the legendary Audrey Saunders is one of the Pegu Club's signature drinks.

GIN-GIN MULE

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. By:  Audrey Saunders

  • 3/4 ounce fresh lime juice
  • 1 ounce simple syrup
  • 2 mint sprigs
  • 1 3/4 ounce Tanqueray gin
  • 1 ounce homemade ginger beer (We have used store bought ginger beer too.)
  • Lime wheel and candied ginger for garnish
  1. Add the lime juice, simple syrup, and a mint sprig to a 10-ounce highball glass. Muddle well. Add the gin, ginger beer, and ice to a cocktail shaker. Shake well and strain into the highball glass. Garnish with the remaining mint spring, lime wheel, and candied ginger. Serve with long straws.

Hot Spiced Wine As James Beard himself said, "cold-weather celebrations and holidays call for a huge punch bowl of hot spiced wine to enliven the festivities."

HOT SPICED WINE

Hot spiced wine, also known as “mulled wine,” goes by many names: glögg in Swedish, glühwein in German, vin chaud in French, and so on, and varies slightly from country to country. It is simply red wine heated with sugar and spices, and often lemon or orange rind, originally a process used to reconstitute wine that had gone bad. These days, cold-weather celebrations and holidays call for a huge punch bowl of hot spiced wine to enliven the festivities.  By:  James Beard, Author and Educator

  • 4 oranges
  • Cloves
  • Rind of 1 lemon
  • 2 bay leaves
  • 3/4 cup cognac (brandy, or bourbon)
  • 3 1/2 bottles red wine
  • 1/2 cup sugar
  1. Preheat oven to 350ºF.
  2. Stick whole cloves into oranges, making a pattern if you like. Bake the oranges for 15 to 20 minutes, or until they are heated through and the cloves begin to show a little white dust, which looks very attractive.
  3. Place oranges in a large heatproof bowl of silver or ceramic with the lemon rind and bay leaves. Heat cognac and pour it over the oranges, set it alight, and let it burn down. While it is burning, pour over the oranges about 3 bottles of good dry red wine, such as a California Pinot Noir or Cabernet Sauvignon, heated until very hot, but not boiling. Add the sugar and stir it in well. (The amount of sugar is up to you; you can sweeten to taste. I like a minimum or none at all, if the wine is good.)
  4. Stir well and serve warm in mugs or glasses with a little twist of orange peel.

French Seventy-Five Champagne, gin, and lemon juice come together for an effortlessly celebratory classic.

FRENCH SEVENTY-FIVE

What could be more fun, indulgent, and celebratory than a festive Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book.  James Beard; author and educator

  • 1 tablespoon sugar syrup or superfine sugar
  • Juice of 1 lemon or 1 1/2 limes
  • 4 ounces gin
  • 2 ounces Champagne
  1. Combine sugar syrup, juice, and gin in a cocktail shaker. Shake well. Pour into a 12-ounce glass with plenty of ice. Top with Champagne.

The Culinary Heart of Hanukkah

Article:  Peggy Wolff, Chicago TribunePublished 12:01 a.m. ET Dec. 14, 2017

At the culinary heart of Hanukkah (which began at sundown Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days.

But there’s another Hanukkah story, not as well-known, that shifts the culinary narrative to a brave woman and her killer cheese. This story from the Book of Judith explains why dairy makes it onto the holiday table.

According to “The Interpreter’s Dictionary of the Bible,” the Assyrian leader Nebuchadnezzar sent one of his generals, Holofernes, to destroy the Jews of Bethulia, a town that commanded access to the road to Jerusalem. The plan was to seize the spring at the foot of the mountain, so the Jews would be deprived of their water supply.

When the cisterns in the town were empty, the people began to lose heart. It seemed better to live as slaves than to die in vain. One woman in town, a beautiful widow named Judith, had another plan.

She left Bethulia, dressed in festival garments to entice any man she might meet, and equipped with wine and food. The Assyrian guards — entranced by Judith’s looks — opened the gates of the city and escorted her up the hill to the enemy camp.

Pleased by her appearance, her beauty and her wit, Holofernes invited Judith to a banquet in his tent. When his officers left him alone with her, the general was so charmed by her that he ate the salty cheese cakes she had prepared, then quenched his thirst with her wine. More cheese cakes, much more wine. Until he fell drunkenly asleep.

And then, Judith pulled out his sword, and cut off his head.

She left the camp without arousing suspicion, her maid carrying the head in a bag. When the threatening army saw their general’s head, they panicked and fled.

Because Judith saved the Jews from a death order, many Jews honor her by eating cheese and dairy dishes: rugelach, blintzes, cheesecake, cheese latkes, even sour cream on potato latkes.

“We used to have a cake that was made out of cheese, like a fried-cheese-type thing,” says chef Laura Frankel, culinary director for Kosher Media International. Until the fried cheese tradition made it to northern and eastern Europe where they fried things in schmaltz (animal fat).

“Obviously, with kosher rules,” Frankel explained, “you can’t fry anything with cheese in schmaltz.” Mixing dairy and meat is banned in Jewish dietary laws. “So they changed the cheese out for potatoes. It was something people ate a lot of, they were filling, they were plentiful.”

This brings us to a shocking revelation. Though the original latkes were cheese latkes, the Ashkenazic Jews (who brought the latke to America) subbed potatoes.

And thus was born the latke that we all love today.

Judith’s Cheese Pastries

Adapted from “A Treasury of Jewish Holiday Baking” by Marcy Goldman, these pastries symbolize the cheese cakes that Judith served to Holofernes. Farmer cheese is a form of cottage cheese with most of the liquid pressed out, giving it a solid, crumbly texture. For best results, refrigerate the dough 8 hours or overnight.

Cheese Pastries

Adapted from “A Treasury of Jewish Holiday Baking” by Marcy Goldman, these pastries symbolize the cheese cakes that Judith served to Holofernes. Farmer cheese is a form of cottage cheese with most of the liquid pressed out, giving it a solid, crumbly texture. For best results, refrigerate the dough 8 hours or overnight.

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 2 sticks (one cup) unsalter butter (cut into 16 pieces)
  • 1 cup farmers cheese
  • 2 tsp finely minced lemon zest
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla extract

Filling

  • 1/2 lb cream cheese
  • 1/2 cup sugar
  • 1 Tbsp flour
  • 1 tsp finely minced lemon zest
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 pinch of salt

Topping

  • 4 Tbsp melted butter
  • powdered sugar
  1. For the dough: Sift the dry ingredients together in a large bowl; cut in the butter until the mixture resembles small crumbs. Blend in the farmer cheese to make a soft dough; then the lemon zest, lemon juice and vanilla. (For a food processor, pulse the dry ingredients together until combined. Add the butter; pulse until mixture resembles small crumbs. Add remaining ingredients; pulse until dough comes together. Knead on a lightly floured board to form a smooth ball.) Wrap the dough in plastic, and refrigerate overnight.

    For the filling: Cream the cream cheese, farmer cheese and sugar together in a bowl until blended. Stir in remaining ingredients to make a thick filling. Refrigerate until ready to use.

    Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

    On a lightly floured surface, divide the chilled dough in half and roll each half into a 9-by-12-inch rectangle. Lightly brush each rectangle with 1 tablespoon melted butter.

    Spread half of the cheese filling on each rectangle, leaving a 1-inch plain border all around. Fold in the 2 shorter ends on each rectangle. Beginning with the longer side, roll each piece into a log, but stop halfway. Cut off the remaining half of each piece and repeat, making another log. Each portion of dough will make 2 narrow logs.

    Brush the tops of the 4 logs with the remaining 2 tablespoons melted butter. Chill, 10 to 15 minutes.

    Remove logs from the fridge; cut them into 2-inch pastries. Place the pastries on the baking sheets. Bake until tops are golden brown, 25 to 30 minutes. Cool slightly, then dust with powdered sugar. Makes 24 to 30 pieces.


Culinary Latitudes Loves Pets!

'Tis the season for merriment, which usually includes tasty meals and a cocktail or two.  Remember Fido and Kitty when traveling to friends or family with your pets; and when guests travel to your home and meet your four legged companions for the first time.  According to a survey by the Humane Society of the United States, nearly 164 million people in the United States own pets. This means that approximately 62 percent of all households are home to at least one pet.  Since this is over half of us here in the U.S., we are sharing a few tips to keep in mind for your furry family member this time of year (and all year).

DO give your pets -

  • Plain green beans cooked or raw. No butter.
  • Plain potatoes, white or sweet potatoes
  • Plain white meat turkey in small amounts, NO gravy
  • Unsweetened canned pumpkin (my golden loves this)

DO NOT give your pets-

  • Animal bones
  • Garlic
  • Raisins or grapes
  • Avocado
  • Onions
  • Chocolate
  • Macadamia nuts or walnuts
  • Fatty foods
  • Bones
  • Skin
  • Sugar & artificial sweeteners -
  • No Christmas cookies or fruitcake
  • Alcohol (okay, who really does this?)

Remember ... 

FLOWERS/PLANTS- Some can be fatal, others can cause serious illness or internal injury. (poinsettias, lilies, holly, mistletoe, roses etc…) Cover the water pan under the Christmas tree and secure it to avoid it getting knocked over.

CHOCOLATE- Chocolate and cocoa are highly toxic to cats and dogs.

CANDY- Some candy or other sweets are made with Xylitol. This is toxic to pets and cause hypoglycemia.

DECORATIONS- Ornaments, tape, ribbon, bows, wrapping paper, tinsel, garland, can all pose a threat as choking hazards. Dispose of them promptly before your pet gets a hold of them.

ELECTRICAL CORDS OR LIGHTS- If chewed these can cause burns in or around a pets mouth, difficulty breathing seizures or cardiac arrest.

COCKTAILS- ALCOHOL-Even a small amount can cause illness, or even coma or death to your pet. Keep out of reach and wipe up any spills immediately.

CANDLELIGHT- Curious kitties and waging tails can cause injury to your pet and a fire safety hazard to your home and everything in it. Never leave an open flame unattended. Keep pets away from those menorahs!

 

Thank you to Riverside Animal Hospital in Coral Springs, Florida for this great information!

Perfect Dinner Party "Ingredients"

Have you ever wanted to know how to throw the perfect dinner party for your friends?  You know, a gathering of 6-12 of your favorite people to enjoy an evening of good conversation and merriment?  Some people find this to be a daunting task.  Even the best home entertainers, at times, find planning a social engagement with appetizers, drinks, dinner and dessert seems to hit a level of stress they don't usually encounter on a daily basis.  ~ Culinary Latitudes, llc Article by:  Laura Rysman of the New York Times

Food, drink, friends, good conversation — a dinner party is, in the end, a simple and enduring combination of ingredients, made unique by what hosts and guests infuse the evening with. To help you achieve a more flawless and fun-filled gathering, here are a set of guidelines with everything you need to know about throwing your best dinner party.

First, Make a Timeline

Advance planning will ultimately make a dinner party that much easier to pull off. Making accurate lists and giving yourself plenty of time for each task will minimize chaos and help you tackle the inevitable glitches that arise.

The British party planner Fiona Leahy says that as a professional, outsourcing is key for her own busy life, but even if you can’t hire a catering staff for your private affair, think about what you don’t have to do yourself — like picking up a dessert, having wine, flowers or other supplies delivered, or hiring a cleaning service for before or after the party. Keeping it simple for yourself is crucial. “I’m not above just serving a sourdough truffle pizza with great wine,” Leahy says. “It’s the company that counts … and, of course, the tablescape.” Here, her timeline tips for your party:

Two weeks before

  • Create your guest list, making sure you have enough dishes to serve everyone. (Here are some good, simple suggestions for dinnerware sets.)
  • Send out your invitations.
  • Think about the atmosphere and aesthetic you’d like for the evening. Figure out what you’ll need for décor and make a list.

One week before

  • Pin down confirmations from guests and be sure to check on their dietary restrictions.
  • Plan your menu, keeping in mind what ingredients are in season and what can be prepared a day before the party.
  • Think about how you’ll want your dishes to look when served, and be sure to include any special tools, plates or garnishes you’ll need to create.
  • Pick up candles and any other décor (except flowers) you’ll want for the evening.

Two days before

  • Pick up all the ingredients for the dinner.
  • Purchase wine and any other beverages you’ll be serving, and make sure you have a good corkscrew.
  • Fill up your ice trays and pick up extra ice from the store if you’ll be making cocktails.
  • Make a playlist (or several).

The day before

  • Prepare as much of the food as possible, including dessert.
  • Clean up your home, especially areas where guests will be (the dining room, living room and bathroom) and be sure the trash and the dishwasher are empty for the next day.
  • Pick up flowers or other natural touches and put them in vases.

The day of

  • Take it from pro chefs and prepare a mise en place, setting out all of the ingredients, sauces and garnishes you’ll need to finish your dishes around a counter area with a cutting board and good knives. Line up small bowls and fill them with everything you’ll need.
  • Prepare any last dishes.
  • Set up the table and any décor. All linens, table settings, glasses, place cards and candles should be laid out at this point.

Two hours before

  • Arrange all the food you cooked previously on the counter and pull out any potsyou’ll need to prepare them.
  • Set up a drink and snack station for guests’ arrival with wine or an aperitif and something small to nibble on.
  • Put pitchers or bottles of water on the table.
  • Get dressed for the evening.
  • Light candles and put on your first playlist.
  • Have a glass of wine or take a moment for yourself so you’re relaxed when your guests arrive.