Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Chinese Mustard Cabbage Recipe


Chinese Mustard Cabbage

I was at the Pinnacle Peak Farmer’s Market and Crooked Sky Farms usually has something interesting to try. I saw these really BIG Greens. I had no idea on what they were but I thought I’d try them. I asked the man at Crooked Skys what kind of green it was and not for all the money in the world can’t I remember the name of this vegetable but is is some sort of Chinese Cabbage. In studying pictures of Chinese Greens this one most resembled one of about 50 kinds of Chinese Mustard Greens. The most popular way to use Chinese Mustard Greens is to pickle and jar them. The second most popular way to to stir fry them simply with a Thai Chili little oil and some Garlic…..but it was suggested at to blanch the vegetable first. I prepared the cabbage similar to what and how did but I added a few extra ingredients for my taste.  In my research I don’t recall where I read this but someone suggested adding half a teaspoon of baking soda when you blanch the greens for when the stems are thick. So I prepared the vegetable and in the end this once bitter tasting green now taste very similar to spinach. I do note you might have to cut back on the Thai Chili peppers, garlic and sesame oil if your green is smaller than mine or for your taste.

Ingredients for about 6 servings

1 Chinese Mustard Cabbage (a really big one) – all cleaned up and chopped up like in pictures below. Put the pieces with wide stems in a separate bowl.

a few drops oil (this is for blanching. I used canola)

1/2 teaspoon salt (for blanching)

1/2 teaspoon baking soda (for blanching)

5 garlic cloves – chopped fine – or to taste

3 Thai Chili peppers – chopped fine – or to taste

1 Tablespoon canola oil

2 teaspoons sesame oil – or to taste

fresh ground black pepper to taste

fresh ground sea salt to taste


Put a pot of water on to boil with the few drops of oil, 1/2 teaspoon salt and a 1/2 teaspoon baking soda.

Chinese Mustard Green

REMEMBER Wide Stems in a separate bowl!

Dogs are very interested…could be because I just browned up some chicken to go with the greens and rice.

The wide stems need to boil 10 seconds. Take them out with a strainer or a wide slotted spoon and place in a bowl of ice bath. Mostly ice a little cold water.

The leafier parts only need 2-3 seconds. You will notice that the water left in the pot smells very unpleasant. You just removed this taste from the greens. Then take the greens out and they get the ice bath too.

Then put all the greens in a colander to drain.

Get your wok hot on high heat and add the Tablespoon of canola oil and the chopped garlic and Thai Chili peppers.

then stir in the greens.

season with salt, pepper and sesame oil. Mix well and serve.

Chinese Mustard Cabbage

They taste great and are suppose to be very healthy for you! A special Thanks to for directions on how to work with this type of green and another special thanks to Crooked Skys Farms for offering such great produce at The Pinnacle Peak Farmers Market too!

The Forking Truth



Star Anise Infused Chipotle Corn and the Corn Stock that keeps giving Recipe


Star Anise Infused Chipotle Corn

I came across this Chipotle Buttered Corn Recipe on the Tasting Table by Chef Christopher Lee of Sophia’s a Philadelphia Restaurant. I know Chipotle goes amazing with corn but Star Anise is a flavor I never thought of to go with Chipotle and corn. I did some research and I tried to find other recipes combining Star Anise and Chipotle. In my search I discovered the EXACT SAME RECIPE is posted on Genius Kitchen by Cluich..?…..I don’t know if Cluich and Chef Christopher Lee are the same person or not???????? (thought that was interesting) I don’t know if either Chef Christopher Lee or Cluich would approve or want to have anything to do with what I’ve done with Star Anise, Chipotle and Corn but I can tell you that it’s delicious and great. I take what I did a little further. What might be even better is the amazing corn stock that you get if you make the dish my way. The leftover Chipotle Corn Stock is great for chipotle mashed potatoes. Just boil the potatoes in that stock and after the potatoes are fork tender add enough stock to make them moist and then they are delicious with almost no fat or dairy (or you can add some butter to make them a little rich and better). The other thing I did with the Chipotle Corn Stock was to blend butternut squash into it. I made a Chipotle laced puree and later thinned it down with vegetable broth to make a soup.

Ingredients for about 6 servings

8 ears of corn

2 star anise

2 Tablespoons chipotle in adobo sauce – chipotle peppers chopped fine

1 meyer lemon cut in half

2 Tablespoons kosher salt

4 cloves garlic

1 onion cut in 8 slices

8 cups water

1/2 cup chopped scallions


Set your oven to 350 degrees F.

Get out two large pans (1/2 buffet pans) and lay out the corn and ingredients just like the photo below.

Four ears of corn in each pan and half the ingredients (except scallions) in each pan.

Add the water – 4 cups in each pan.

Cover very tightly with foil.

In the oven they go for two hours at 350 degrees F.

After two hours pull the pans out and carefully loosen the foil – WATCH OUT! – there will be hot steam – but leave the foil hang over.

Let the pans cool on the counter for an hour. Then throw out the star anise and the lemon.

After an hour you can serve the corn….I think it’s better on the cob……You will get the most amazing taste like you can’t imagine….very sweet juice you can suck out of the cob that’s infused with crazy flavors. Most people I know prefer the corn removed from the cob. So you can move the kernels and mix with sliced scallions. Either way it’s delicious and you can’t do any wrong.

Star Anise Infused Chipotle Corn


Take it and boil peeled potatoes in it…..(used vegetables and all except the lemon and star anise you already threw out)

The potatoes will be delicious. Remove the potatoes from the pot. Make them more delicious and mash them with some of the strained liquid…….add a little butter if you want and these potatoes will be super yummy!

You can get one more use out of the liquid if you want……

Peel and roast up cubed butternut squash. Puree it up with some of this still very flavorful liquid. Now you have a flavorful figure friendly Butternut squash puree.

Maybe you’d enjoy the butternut squash more as a cream free soup. Just add vegetable stock and a small amount of finely chopped and sautéed carrot, celery and onion and puree again. You might want to add a small amount of more finely chopped chipotle pepper. I added a few peas for color and some really cute butternut squash pasta I found at Trader Joes.

Star Anise Infused Chipotle Corn

The Anise Infused Chipotle Corn is Worth a Fork!

A special Thanks to The Tasting Table with Chef Christopher Lee’s Recipe and To the same recipe at Genius Kitchen by Cluich. That recipe inspired me and helped me to create all these dishes.

The Forking Truth


Pastrami Carrots & Beets with Kraut Style Chickpeas Recipe


Pastrami Carrots and Beets with Kraut Style Chickpeas

I was inspired to create this recipe when I read about Chef Binkley’s Pastrami Carrot Corn Dog on his menu this week……I know my creations can’t compare to the Great Chef’s Masterpieces …..but this one here is might be considered to be Forking Great! I had a pound  of beets and a pound of carrots in my refrigerator. I was thinking that beets might be great also to pastramize…So I did two pans, one with carrots and one with beets.Then I figure I have to make something to go the beets and carrots….I first thought of Russian Dressing….Of course a simple basic Russian Dressing is delicious with these carrots and beets…….Then I thought a better idea was my Kraut Style Spaghetti Squash but I didn’t think squash and root vegetables are very appetizing together so Chickpeas was it because they go great with Carrots and Beets……I did the quick soak method for beans but you are welcome to do the over night soak….I think the two methods produce different textures to the beans……The overnight soak makes the beans super creamy and sweeter….I wasn’t sure if I wanted super creamy beans so I did the quick soak for more texture. I think I would have been happiest with 1/2 and 1/2 but I didn’t think of that at the time.

Ingredients for about 6 servings

1 lb. carrots – peeled (needs to be peeled so the flavorings get in)

1 lb. beets – peeled and sliced in thick slices (needs to be peeled so flavorings get in)

2 Tablespoons kosher salt

1 cup dark brown sugar

1 1/2 teaspoon juniper berries

2 teaspoons allspice berries

2 bay leaves

1/2 cinnamon stick

1 1/2 teaspoon whole cloves

1 1/2 teaspoon yellow mustard seeds

2 Tablespoons black peppercorns

1 teaspoon ground ginger

8 garlic cloves – smashed

1 hot dried pepper – torn in half

1 teaspoon liquid smoke

4 cups water

coriander to taste (to top carrots and beets)

fresh ground black pepper to taste (to top carrots and beets)

1/2 lb dried garbanzo beans (also called chickpeas)

3 cups water (keep the leftover bean water)

1/2 sweet onion – very thinly sliced and rough chopped

2 cloves garlic – ground to a paste

4 Tablespoons apple cider vinegar (or a little more to taste)

4 splashes sherry vinegar

2 Tablespoons dark brown sugar

1 teaspoon course sea salt

8 juniper berries – fresh ground in spice grinder

2 teaspoons caraway seeds

1/2 teaspoon yellow mustard seed


set oven to 350 degrees F

Get two baking dishes or two 1/2 pans.

Put all the carrots in one pan.

Put all the beets in the other pan.

Get out a medium sized mixing bowl.

add the salt, sugar, juniper berries, allspice berries, cloves, mustard, peppercorns, ginger and mix well. Put 1/2 the mixture in each pan.

Put one bay leaf, 1/4 cinnamon stick, 1/2 dried pepper and 1/2 teaspoon liquid smoke in each pan.

Add 2 cups of water to each pan and cover tightly and lace in 350 degree oven.

Cook till fork tender. About one hour.

When ready to use drain.

Rinse and sort beans.

Put pot of 3 cups water to boil. When boiling add beans and boil the beans for two minutes. Then shut the heat off cover the pot and leave it alone for an hour. After an hour drain and rinse the beans. Put them back in the pot with three cups of water. Bring the pot to boil and then reduce to a low simmer covered. These beans should be done in about 90….. minutes….maybe 2 hours. (******make sure that any bean you prepare is fully cooked because undercooked beans can cause illness or be toxic!)

While the beans are cooking get a small mixing bowl and add the onion, garlic, sherry vinegar, sugar, 1 teaspoon course sea salt, ground juniper, caraway and mustard seeds. Cover and put in the refrigerator while the beans are cooking. This mixture will cook itself.

When the beans are done drain them. Add the small bowl of onion mixture to your pot. Add the drained beans and about 1/2 cup of reserved bean water and bring the mixture to a boil and then reduce to simmer for 15 – 25 minutes… want things to get absorbed. Wa la Kraut Style Beans.

Plate it up! (make sure you sprinkle the beets and carrots with fresh ground black pepper and coriander.

Pastrami Carrots and Beets with Kraut Style Chic Peas

WOW! I feel like I could stuff the beets in with rye bread and Swiss cheese! This is a FORKING Special vegetable plate. Ummmm I’m thinking of quick rye bread waffles and drizzling  everything with a Swiss Cheese Sauce….

The Forking Truth






Spicy Thai Basil Potatoes Recipe


Spicy Thai Basil Potatoes

These Spicy Thai Basil Potatoes taste like the Thai Dish Pad Gra Pow. These potatoes are delicious and very easy to prepare and are low in fat too. You can serve them cold as a salad or hot as a side dish.

This recipe makes about 12 servings

3 pounds small red potatoes

1/4 cup vegetable soup base (or chicken)

1 cup Thai Basil – chopped

4 Thai red chili peppers – chopped fine

4 large garlic cloves – chopped fine

1/4 cup golden mountain seasoning sauce also called tuong gia vi (it’s a soy sauce but with more flavors)

1 Tablespoon dark brown sugar

2 Tablespoons fish sauce

1 shallot – sliced very thin on a mandolin

1 Tablespoon canola oil


Put the cleaned potatoes in a pot. Add the soup base and cover potatoes with water. Bring pot to a medium boil and let the potatoes cook till fork tender. (they boil about 15 minutes)

Drain the potatoes when done.

While they are hot slice the potatoes in half and put them in a large bowl. Sprinkle the golden mountain seasoning sauce over the potatoes and let them absorb for about 5 minutes. Shake the potatoes around so the sauce is distributed. Add Thai basil, chili peppers, garlic, sugar, fish sauce, shallot and oil. Gently stir.


Spicy Thai Basil Potatoes


The Forking Truth

No Pasta Squash Manicotti Recipe


No Pasta Squash Manicotti

I got the idea to make this kind o Manicotti after I dined at Bottega Pizzeria Ristorante in Glendale AZ. I had a similar dish there and I knew I could make the same dish…It just so happens I recently made a batch of Cannoli and had a lot of home made fresh ricotta cheese and I happened to also have a bunch of squash…..So this is what I had to make. I don’t recommend for everyone to do this recipe for two reasons. One you might not be willing to make your own ricotta cheese and you might not care to shred your own cheese. Your own fresh ricotta cheese and grated cheeses will taste much better than ricotta and already shredded cheese you purchase from a regular grocery store so the manicotti won’t come out as good tasting without fresh made ricotta cheese. (they might also come out more runny I’m thinking and then you’ll get mad at me)……You also have to already have drained ricotta cheese so that may or may not be some extra work for you. ……..BUT……….The MAIN REASON I don’t recommend this recipe to most people is that you need to be pretty good using a mandolin to cut the long ribbons of squash. I don’t want you to go to the hospital to make Squash Manicotti… I’m thinking it might be easier to make a one layer lasagna with the squash for most people….so do that if you prefer. I also need to let you know that I wasn’t able to slice the very end of each squash either so i need to use the ends for soup or a side vegetable. This recipe make around 21 manicotti so it will be around 10 servings. Extra servings can be frozen but they are better fresh. Also after they are frozen they might need another drain.

Ingredients for about 10 servings

6 small- small /medium squash – (zucchini or yellow or a mix of both) (don’t use the very large squash here….it will be more watery from the bigger seed cavity and not come out as well. I note it is possible due to size on squash, thickness and your ability to slice squash…the amount of squash you use may differ.

4 cups of ricotta – preferably home made and drained for three days (recipe is on site for many recipes) (1/2 gallon milk, pint heavy cream, teaspoon sea salt, one lemon…that’s about how much you need for the recipe but I always make a double batch of cheese and freeze what I don’t use)

1 cup of Italian Blend Cheese  – plus extra for the amount of manicotti you are serving for topping them. – Use preferably cheese shredded by hand of a combination of mozzarella, mild and sharp provolone and parmesan (about 1 part mozzarella and the other cheeses are about one quarter)

1 large egg – beaten

1/4 teaspoon dry basil

1/8 teaspoon white pepper

few grates fresh nutmeg

1/4 cup extra virgin olive oil

fresh ground sea salt to taste…..(here you need to use the salt extra sparingly because the cheeses are salty. The salt is just to season the squash)

fresh ground black pepper to taste – black pepper is used just to season the squash

You only need about two tablespoons of sauce for each manicotti you are serving……Use your favorite sauce to top the manicotti…..Here I used Norma Sauce (a rich tomato/eggplant sauce. Recipe is on site)


Set oven to 350 degrees F. Oil baking sheet(s).

In medium bowl add the ricotta cheese, Italian Blend Cheese, egg, basil, white pepper and nutmeg. Mix and put to the side.

Remove the squash ends.

In a large bowl CAREFULLY slice the squash thinly longways on a mandolin. I did two at a time so I could figure how many squash I needed.

Lay out about 4 slices of squash and make them overlay each other like picture below.

Now you need to either spoon out a thick line of cheese or squirt a line with a pastry bag so it looks like picture below.

Wrap the left side of squash over the cheese and keep rolling.

Keep rolling and then place on oiled baking sheet and repeat till you are out of the ricotta mixture.

Sprinkle tops of manicotti with olive oil and sparingly with fresh crushed sea salt and black pepper.

Place in the 350F degree oven for 30 minutes.

You need to drain the water that came out of the squash. (some people salt squash before using in different recipes but since this squash is very delicate and thin it’s too easy to over salt)

To serve top with any pasta sauce that you enjoy and put bake in the oven a few minutes to melt Italian Blend cheese on the top. Extra manicotti can be frozen for latter use but it will be better fresh.

No Pasta Squash Manicotti

These came out Forking Delicious!

The Forking Truth

Delicious Destinations Sicily Inspired Style Cannoli Recipe


Delicious Destinations Sicily Inspired Style Cannoli

I was watching Andrew Zimmern’s TV Show “Delicious Destinations” in Sicily. What interested me the most were the unusual Cannoli he enjoyed in Sicily. They didn’t look anything like any other cannoli I’ve come across anywhere. They looked almost like Chocolate Tacos filled with the usual cream filling studded with chocolate chips and topped with candied orange peel. I remembered he said the secret to these cannoli was vinegar in the recipe. So here is my attempt to create something similar to what I saw on TV. I used my normal cannoli recipe ……that took a while to develop….and swapped out the water and wine for vinegar. I added 1/4 cup of unsweetened cocoa and an extra Tablespoon of sugar (because of the vinegar). The mixture got very dry so I then added just one teaspoon of water. As the mixture sat it got too wet……so I pinched off a dough ball and just dipped each dough ball in flour and kneaded like bread. If you make the candied orange peels you have to make them two days in advance because they take two days to dry. In my area they don’t sell good tasting ricotta cheese for the filling so I make a rich ricotta cheese. It takes about an hour to make. It’s simply a gallon of milk, a quart of heavy cream (this is a creamier version of what I normally do…usually I use a pint of heavy cream), a teaspoon of course sea salt. You SLOWLY bring to a slow boil. Into the boiling parts SLOWLY add the juice of two lemons till curds form and let it slowly boil a few minutes. I drain the cheese well with either paper towels lining a colander or if I’m in a big hurry I use a mesh strainer. I add 10x sugar and vanilla to taste for the filling. For regular cannoli I dust with 10x sugar. For Delicious Destinations Style Cannoli I used a mixture of unsweetened cocoa mixed with 10x sugar. It’s best to make the cannoli filling the day before because the sugar makes the vanilla filling wet and you will need to drain it.

Ingredients for about 13 servings

1 cup flour – plus extra for kneading and rolling

1 Tablespoon unsalted butter – room temperature

2 Tablespoons sugar

1 pinch course sea salt

1/4 cup vinegar

1/2 egg white and 1/2 yolk separated (use yolk to seal cannoli)

1/4 cup cocoa

Optional 1 teaspoon water if dough seems too dry

oil to deep fry with – I used vegetable oil

2 oranges – for candied orange peels

2 cups sugar – for candied orange peels – plus extra to roll peels in

1 cup water – for candied orange peels


Add Oil to electric fryer and set it to 350 degrees F.

In a medium size bowl add flour, butter, sugar, salt, vinegar, 1/2 egg white, cocoa and mix well with a fork. If the mixture is too dry add up to a teaspoon of water. Wrap the dough in plastic wrap and let it chill in the refrigerator for about a half hour.

If you’re making the candied orange peels use either a knife or a vegetable peeler and peel off the orange zest. Try not to get much of the white part because that white part is bitter. Boil the orange peels and you will see the water turn orange. Drain the water and REPEAT TWO MORE TIMES. After you boil the peels THREE TIMES. Simmer the peels again with one cup water and two cups sugar. Keep it simmering till the liquid looks slightly thicker. Pull the peels out and roll each peel in sugar and place on a pan covered with plastic wrap. Peels need two days to dry.

Either pinch off a marble size piece of dough or divide the dough into about 13 pieces. If the dough feels sticky dip the dough into flour and knead. Lightly flour your rolling pin and rolling mat or whatever you usually roll dough on. Roll it as thin as you can. Place in your taco frying holder and place in oil till it looks cooked. Remove cannoli shell on to a paper towel lined pan. Repeat till all the shells are done.

I like to powder the shells. The powder also helps to keep the shells crisp. For plain shells I powder with 10x sugar. These D.D. Sicily Inspired Chocolate Shells I powdered with a mix of Unsweetened Cocoa and 10x sugar. The shells get filled with a fresh made rich ricotta cheese. I added a splash of pure vanilla maybe two drops of natural anise extract and 10x sugar till it’s slightly sweet. The sugar will make the mixture turn wet so I put the mixture in a paper towel lined colander in the morning and changed the paper towel twice. Just before filling the shells I added slightly chopped chocolate chips. Each D.D. Sicily Inspired Cannoli gets topped with a candied orange peel.

Delicious Destinations Sicily Style Inspired Cannoli

Different! More flavors, notes and textures than my regular cannoli. I like the usual different look but they are a little harder to eat because of the unusual shape. If I make them next year I’d just try to make the taco shape smaller.

Delicious Destinations Sicily Inspired Style Cannoli

Your Place can be a DELICIOUS DESTINATION if you prepare these Forking Delicious Cannoli!

The Forking Truth



The Forking Awesome Veggie Burger Recipe


The Forking Awesome Veggie Burger

This is a Vegetable and Grain Burger that eats like a real burger. It isn’t mushy like most vegetable burgers. It not bland either and has flavor sort of like meat….My husband is very anti vegetable burger and even he said this one was very good. The burger is mostly a combination of shiitake mushrooms, polenta, lentils, bulgar, beets and oatmeal that’s held together with egg and whole wheat panko bread crumbs. I thought the burger would be really great with tellegio cheese and arugula. I also made a sauce of mayonnaise mixed with lots of smoked paprika, aleppo pepper, a little dijon mustard and a tiny bit of an Italian condiment called Bomba Calabrese…..Bomba is really hard to come by but it’s a really a delicious very spicy condiment that goes a really long way. It’s a FLAVOR BOMB. If you enjoy spicy foods I do recommend that you order a jar of Bomba off the internet (I like the Coluccio Brand). The sauce, tellegio cheese and arugula would be great with this Forking Awesome Veggie Burger. This burger takes a day to prepare. I made the mixture one day and left the patties to set over night.

This Forking Awesome Veggie Burger really is like a real meat burger!


Ingredients for about 6 servings.

4 oz shiitake mushroom caps – chopped well

2 1/2 oz. sweet onion – fine chopped

1 garlic clove – grated

1/3 cup polenta – not the instant kind

2 cups water

1/3 cup black lentils – the small type

1/3 cup bulgar

1/3 cup beets – grated

1/3 cup oatmeal (not the instant)

1 Tablespoon dry white wine

3 large eggs – beaten

2/3 cup whole wheat panko bread crumbs

1 teaspoon course sea salt

1/2 teaspoon black pepper

non stick spray – preferably canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste


Spray a fry pan with non stick spray. Put the pan on a medium high heat. When the pan is hot add the mushrooms and the onions. Stir occasionally. When the onions are translucent add the garlic and let it go till the contents look lightly caramelized. Then take off the heat and set to the side.

In a sauce pot add water and salt. Put the pot on medium high heat. When the water just starts to boil add the polenta …..stirring very well with a whisk. Now add the lentils, bulgur, beets, oatmeal, wine and black pepper. The mixture needs to boil but then you reduce the heat near to a simmer. You need to stir occasionally for about 20 minutes.

After 20 minutes add the mushroom mixture and keep it simmering about another 20 minutes stirring occasionally. The mixture will get very thick.

Take the mixture off the heat and let it cool to room temperature.

Once it’s at room temperature add the eggs and the panko and mix well.

Put 6 sheets of plastic wrap on your counter and make 6 patty shaped burgers and wrap them up and place to set in the refrigerator over night.

“Those burgers smell good!” “Aren’t they meat?”


The next day……

Set your oven to 350 degrees F.

Spray baking sheet(s) with non stick spray.

Put your burgers on the sheet and give the tops a light spray and then set the sheet pan in the oven.

At 30 minutes flip the patties over and let them go another 15 minutes. Add fresh ground sea salt and black pepper to the burgers to taste.

Ready to serve!


The Forking Awesome Veggie Burger

The Forking Awesome Veggie Burger.

The Forking Truth


Lemon Cucumber with Saffron Salad Recipe



Lemon Cucumber with Saffron Salad

The lemon cucumbers taste different than other cucumbers.Lemon Cumbers also look different….they actually look like lemons. These cucumbers are sweet and sort of fruity with gentle acid. I thought they’d go well with I’itois Onions, Sweet Yellow Bell Peppers and Saffron. I just add a little sugar and a tiny bit of course sea salt. I think that is all this salad needs. I figure if you are able to find lemon cucumbers that you shouldn’t ave trouble finding an I’itiois Onion. It looks like a scallion but has more complex flavors….sort of scallion and sort of shallot.

Ingredients for about 4 servings

5 medium lemon cucumbers – ends trimmed and cut in 1/2 slices

1 yellow bell pepper (stem and core removed) – cut in thin 1/4 slices

1 I’itois onion – sliced

1/4 cup sugar

1/2 teaspoon course sea salt

pinch saffron


Everything but saffron goes in a medium sized bowl. Gently stir bowl. Crumble the saffron well with your fingers and add in.

Chill and serve.

Lemon Cucumber with Saffron Salad

The Forking Truth

A Little FORKING Story about the Christmas Candy Cane


A Forking long time back in a land far away it was said that children were given candy in church on Christmas to shut the FORK up. It has been written that a person in Germany decided to put a little bit of religion into these church given candy sticks so they shaped the candy like shepherd’s hook like from the dude in the Noel Scene.

As time passed someone got the idea that hyssop should be added to the candies. (in case you forgot……We are talking about the candies that were given to children in church… they would shut the FORK Up!)…..because hyssop was used in the old testament for purification and sacrifice. Perhaps nobody actually wanted child sacrifice on their hands…….or maybe…..the real Forking reason was that mint was cheaper and sort of tasted better than hyssop they began flavoring the candy canes with mint.

Some people believe the red stripes were added to symbolize Christ’s Blood……

If you have been shopping for Candy Canes you might have noticed that most Candy Canes these days aren’t actually flavored mint anymore.

I saw in Food Network Magazine that sells some FORKING STRANGE Candy Canes

Rotisserie Chicken Candy Canes

Pickle Candy Canes

Gravy Candy Canes

Coal Candy Canes

Bacon Candy Canes

Doesn’t Forking matter what flavor the candy is. The Forking kid will shut the FORK Up with a Candy Cane!

Merry FORKING Christmas and Happy everything the Fork Else…also a Happy Forking New Year!

The Forking Truth





Pomegranate Rosemary Chocolate Biscotti Recipe


Pomegranate Rosemary Chocolate Biscotti

This Biscotti recipe is a tweaked and different flavor version of Giada de Laurentiis’s Recipe (chocolate chip biscotti) that is or used to be on . The Biscotti just come out delicious. You and all your guest will be thrilled with these Biscotti. The pomegranate just adds a really neat fruity pop and this interesting texture. The fresh rosemary is just something that aromatic and in the background….a hint that you don’t really know it’s there but it just taste delicious.The cookies are great with or without the chocolate drizzle so that is optional….As for the recipe I only changed up the flavor (anise), regular flour for bread flour from the original …… for more texture. I also added lower degree and lower  baking for a crisper biscotti. This recipe will make around 30 Biscotti. Like for most better results for yummier cookies I made the cookie dough the day before and baked up the Biscotti the next day.

Ingredients for about 30 servings

2 cups bread flour

1 1/2 teaspoon baking flour

1/4 teaspoon course sea salt

3/4 cup sugar

4 oz unsalted butter – room temperature

2 large eggs – beaten

1 teaspoon anise seeds

1 pomegranate – all the fruit from the pomegranate

1 Tablespoon fresh rosemary – chopped fine

optional 6 oz chocolate chips for drizzling (I used milk chocolate….)


In a large mixing bowl add the sugar and butter and mix well with a fork. Then add the eggs and mix well. Now dump in the flour, baking powder, salt and anise seeds and mix well. Add the pomegranate and rosemary. Mix well. Cover dough bowl with plastic wrap. Put bowl of dough in the refrigerator and let sit overnight.

Next Day

Set oven to 350 degrees F

Get out a baking sheet and line it with a silicon mat if you have one. If not parchment paper should work almost as well.

Roll the dough into two logs and place on lined baking sheet. It should look something like picture below.

Put it in the oven for 30 minutes.

After 30 minutes it will look something  like this.

The dough will be hot and soft. Let it cool for a couple hours on the counter.

Remove one dough log and slice it slowly in a sawing motion with a serrated knife in about 1/2 inch slices.

Turn down the oven to 300 degrees F.

If you have two silicon mats line two baking sheets with the silicon mats. (parchment is second choice. The Biscotti need to get baked on each side. Lay the biscotti on the side to get baked like picture below.

Bake the biscotti for 20 minutes and take the biscotti out of the oven. (you might have 4 hard small ends that you might need to remove now and set to the side for drizzling or just eat them)

Turn the oven down again to 275 degrees F.

Flip each biscotti over on the other side so the other side can get cooked. Let them cook for another 20 minutes. After 20 minutes I shut the oven off and opened the door and let the biscotti stay in there to crisp up a little more. (maybe another 20 minutes)

If you are adding the chocolate drizzle…….

Line baking sheets with parchment paper

Then line up the biscotti like this.

In a cereal size bowl microwave the chocolate chips for 30 seconds. Mix them up with a spoon and microwave the chips for another 30 seconds and stir well. You might need another 10 seconds.

With a disposable pastry bag……..Fold it down half way over your hand and spoon in the chocolate.

Snip off about an 1/8 inch of the tip and just go from the front to the back over the biscotti about 6 times each row.

You have to leave the biscotti sit out for around 6 hours because it takes that long for the chocolate to harden.

“OMG those Biscotti smell heavenly”

A special Thanks to Giada de Laurentis for her really great Chocolate Chip Biscotti Recipe on Foodnetwork. I feel that recipe taught me how to make biscotti.


Pomegranate Rosemary Chocolate Biscotti

These Biscotti are Forking Scrumptious!

The Forking Truth