Guacamole: getting it right

THE DISH

April 28, 2004|By Liz Atwood | Liz Atwood,Sun Staff

What better way to celebrate the Mexican holiday Cinco de Mayo than by mixing up a batch of guacamole? When choosing avocados to make the dip, select fruit that yields to gentle pressure. If you're planning to use it later in the week, look for firmness. The California Avocado Commission offers these tips as well:

* To peel an avocado, cut the fruit in half and remove the seed. Then start at the small end to remove the skin with a knife.

* To retain a fresh green color, peeled avocados should either be eaten immediately or should be sprinkled with lemon or lime juice and covered in an air-tight container.

* If guacamole turns brown on the top after storage, simply discard the top layer.

Maryland mix: tasty goodies

In a few weeks the horses will line up at Pimlico Race Course to run for the black-eyed Susans. But Black-Eyed Susan Gift Baskets are already here.

The new company owned by Susan Seaman from Upperco creates and sells gourmet gift baskets that feature Maryland products, including apple cider from the Catoctin Mountains, Old Bay seasoning and Berger cookies.

Prices range from $25 to $75. For more information, call 443-507-0780.

The details for diners

With concern mounting over America's obesity epidemic, restaurants have been criticized for offering diners portions that are too large and contain too many calories. In response, Ruby Tuesday's says it will start providing nutritional information on all the items on its menu.

The casual-dining chain says it will list calories, fat, carbohydrates and dietary fiber for its dishes and put a Smart Eating Guide on every table to give information on healthful eating.

For more information, visit www.rubytuesday.com.

Kid stuff

Experts say kids are drinking too many sodas and sugary fruit juices. If you're trying to get your child to drink more healthfully, take a look at Apple & Eve's new WaterFruits.

The beverage is just as the name implies, a mixture of water and fruit juice. The drink has been fortified with vitamin C and B vitamins and contains just 50 calories per 10-ounce serving.

WaterFruits is available in four flavors and sells for $9.99 for a pack of 24 bottles and $3.69 for a six-pack.

EVENTS

* Learn how to think like a chef in a four-part class 7 p.m. May 6, 20, 27 and June 3 at For the Love of Food in Reisterstown. $175 for the series, $45 per class. Call 443-865-0630 or 877-246-2634.

* Taste natural and gourmet products from around the world at Roots Market's annual spring celebration noon to 4 p.m. Saturday and Sunday at the store on Route 108 in Clarksville. For more information, call 443-535-0212.

* Get tips on starting a supper club at a four-course dinner sponsored by McCormick & Co. and Cooking Light magazine, 6 p.m. tomorrow at the Belvedere Hotel, 1 E. Chase St. $49. Call 800-366-4712, Ext. 8551.

* Baskins-Robbins stores will be giving away scoops of ice cream between 6 p.m. and 10 p.m. today. The event is to raise awareness of First Book, a nonprofit organization that provides free new books to children from low-income families. For a list of store locations, visit the Web site www.baskinrobbins.com.

* Get new recipes and food ideas at the Baltimore Women's Show, 10 a.m. to 6 p.m. Friday, Saturday and Sunday at the Maryland State Fairgrounds. $7 for adults, $2 for kids 6 to 12. Call 410-863-1180 or visit the Web site www.spoilyourself.com.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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