Food and Beverage
Ideas dulces para postres festivos
Last Updated on July 7, 2024 by Daily News Staff
(Family Features) Los postres, protagonistas de las comidas festivas, son el deleite de niños y adultos por igual. Este año, complete su reunión festiva con los deliciosos postres con los higos secos California Dried Figs.
Naturalmente dulces y a la venta durante todo el año, los higos aportan un toque de elegancia a una gran variedad de recetas. Los higos Mission Figs de color púrpura intenso tienen una cáscara suave y delgada y un sabor dulce y frutal, mientras que los higos Golden Figs son de color ámbar con una piel más firme, semillas desarrolladas y un suave sabor a nuez. Ambos son intercambiables en la mayoría de las recetas.
Mantener las tradiciones festivas
Los higos secos California Dried Figs son el ingrediente perfecto para protagonizar sus recetas festivas, en especial para Hanukkah y Navidad. Para aportar un acento frutal sorprendente a los populares postres de pastel de queso, puede agregar higos en rodajas embebidos en limón fresco y miel o puede distribuirlos sobre el pastel de queso, o cortarlos en trozos pequeños y combinarlos con un poco de licor de avellana y caramelo para agregar una base exquisita. Independientemente de lo que celebre, su familia disfrutará estas recetas con higos.
Además de la dulzura que aportan los higos, los California Dried Figs son un ingrediente saludable rico en fibra alimentaria, carbohidratos complejos y minerales esenciales como potasio, hierro y calcio.
Para obtener más información sobre los higos secos Blue Ribbon Orchard Choice y Sun-Maid California Dried Figs, visite www.valleyfig.com.
Pastel de queso con higos, limón y miel
Masa:
- 1 taza de migas de galletas integrales
- 2 cucharadas de azúcar granulada
- 3 cucharadas de mantequilla derretida
- 1 taza de higos Blue Ribbon Orchard Choice o Sun-Maid California Figs picados y sin el cabito
Pastel de queso:
- 1 1/2 libra (3 paquetes de 8 onzas) de queso crema suavizado
- 3/4 taza de azúcar granulada
- 1/4 taza de crema agria
- 2 cucharaditas de ralladura de limón
- 1 1/2 cucharadita de extracto de vainilla
- 3 huevos grandes
- 1 limón picado muy fino (para decorar)
Salsa:
- 1/2 taza de agua
- 1/2 taza de miel
- 1/3 taza de jugo fresco de limón
- 1 1/2 cucharadita de fécula de maíz mezclada con 1 cucharada de agua
- 1 taza de higos Blue Ribbon Orchard Choice o Sun-Maid California Figs cortados en rodajas y sin el cabito
- Para la masa, mezcle las migas de galletas y el azúcar, e incorpore la mantequilla. Presione en el fondo del molde desmontable de 9 pulgadas enmantecado. Lleve al horno de 8 a 10 minutos hasta que los bordes estén dorados. Retire del horno, y distribuya los higos de manera uniforme.
- Para el pastel de queso, bata la crema con batidora eléctrica a velocidad media hasta obtener una preparación suave, y raspe con frecuencia los lados del tazón, según fuera necesario. Incorpore gradualmente el azúcar, la crema agria, la ralladura de limón y la vainilla. Añada los huevos de a uno. Agregue la preparación en el molde sobre los higos. Lleve a la rejilla media del horno de 45 a 55 minutos hasta que esté casi cocido en el centro. Deje enfriar. Refrigere durante 4 horas o toda la noche.
- Para la salsa, en una olla pequeña, mezcle agua, miel y jugo de limón. Revuelva mientras cocina a fuego medio hasta que la mezcla comience a hervir. Agregue la mezcla con fécula de maíz, y revuelva por algunos segundos hasta que espese. Retire del fuego, y agregue los higos. Deje enfriar. Refrigere hasta el momento de servir.
- Para servir, pase un cuchillo delgado alrededor del borde del pastel de queso, y desmonte el molde. Corte en porciones, y cubra cada porción con salsa. Si lo desea, decore con rodajas de limón.
Serves
12
Mousse de pastel de queso con salsa de naranja e higos
Salsa de naranja e higos:
- 1 taza de higos Blue Ribbon Orchard Choice o Sun-Maid California Figs cortados en rodajas y sin el cabito
- 2/3 taza de jugo de naranja
- 1/3 taza de azúcar morena dorada compactada
- 1 cucharada de jugo o licor de naranja
- 1/2 cucharadita de jugo de limón
Mousse de pastel de queso:
- 3 onzas de queso crema suavizado
- 1/3 taza de azúcar impalpable
- 1/2 cucharadita de extracto de vainilla
- 3/4 taza de crema batida espesa
Cobertura y decoración:
- 1/2 taza de migas de galletas de mantequilla
- 1/4 taza de nueces pacanas o almendras tostadas y picadas
- hojitas de menta fresca, opcional
- Para la salsa, en una olla pequeña, mezcle los higos y el jugo de naranja. Lleve a ebullición a fuego alto, luego baje el fuego, y cocine a fuego lento hasta que el líquido se reduzca a 1/4 taza (de 4 a 5 minutos). Incorpore el azúcar morena, y cocine hasta obtener un jarabe (de 2 a 3 minutos). Retire del fuego. Incorpore el jugo de limón y el licor de naranja. Refrigere hasta el momento de servir.
- Para preparar el mousse, bata con batidor de alambre el queso crema, el azúcar impalpable y la vainilla hasta obtener una preparación suave y cremosa. Incorpore lentamente la mitad de la crema batida. Con una espátula de goma, incorpore la crema batida restante. Puede guardar la salsa y el mousse en el refrigerador durante 1 día.
- Para servir, coloque el mousse en la parte inferior de 4 copas de champagne o martini. Forme una capa pareja. Cubra con la salsa de higos. Rocíe nueces y galletas molidas. Decore con menta.
Serves
4
Minipasteles de queso con higos caramelizados
- 1/2 taza de migas de galletas integrales
- 1/3 taza de avellanas o nueces pacanas picadas finas
- 2 cucharadas de mantequilla derretida
- 1 1/2 taza de higos Blue Ribbon Orchard Choice o Sun-Maid California Figs bien picados y sin el cabito
- 1/4 taza de salsa de caramelo para cremas heladas
- 3 cucharadas de licor de avellanas o jugo de naranja
- 1 libra (dos paquetes de 8 onzas) de queso crema suavizado
- 1/3 taza de azúcar granulada
- 1 cucharadita de jugo de limón
- 1 cucharadita de extracto de vainilla
- 2 huevos grandes
- higos en rodajas muy finas
- 1/4 taza de salsa de caramelo para cremas heladas
- 1 cucharada de licor de avellanas o jugo de naranja
- Precaliente el horno a 325 °F. Cubra 12 moldes para panecillos (2 3/4 pulgadas) con moldes de papel.
- Mezcle las migas de galletas, las nueces y la mantequilla derretida. Presione firmemente en la parte inferior de los moldes. Lleve al medio del horno durante 5 minutos hasta sentir el aroma. Retire del horno y reserve.
- En una olla pequeña, mezcle los higos, la cobertura de caramelo y el licor. Cocine a fuego medio, revuelva constantemente, y cocine durante 1 minuto o hasta que se haya absorbido la mayor parte del líquido.
- Distribuya los higos sobre la masa, y presione firmemente con la parte posterior de la cuchara para emparejar.
- En un tazón, bata con batidora eléctrica el queso crema a velocidad media-baja hasta obtener una preparación cremosa, y raspe con frecuencia los lados del tazón. Incorpore el azúcar, el jugo de limón y la vainilla. A baja velocidad, añada los huevos de a uno.
- Agregue en los moldes la mezcla de queso sobre la mezcla de higos.
- Lleve nuevamente al medio del horno de 18 a 20 minutos, hasta que queden bien cocidos. Retire del horno, y deje enfriar en una rejilla metálica. Refrigere en el molde durante 3 horas.
- Para servir, retire cuidadosamente los pasteles de queso del molde y de los moldes de papel, y colóquelos en los platos. Para decorar, coloque las rodajas de higos sobre los pasteles de queso. Mezcle el licor y la salsa de caramelo, y rocíe sobre los pasteles.
Serves
12
Cuadrados de higo y queso de cabra
- 2 tazas de higos Blue Ribbon Orchard Choice o Sun-Maid California Figs sin el cabito
- 1 taza de agua
- 1/4 taza de jugo de limón
- 1 taza de nueces tostadas picadas
- 1 1/3 taza de harina multipropósito
- 1/2 taza de azúcar morena dorada compactada
- 1/2 cucharadita de sal kosher
- 1/2 taza de mantequilla fría y cortada en trozos pequeños
- 2 tazas de queso de cabra a temperatura ambiente
- 2 huevos grandes
- Precaliente el horno a 350 °F. Enmanteque una fuente para horno de 9 por 13 pulgadas, o cúbrala con papel encerado.
- En una olla mediana, mezcle los higos, el agua y el jugo de limón. Cocine a fuego medio-alto hasta que comience a hervir. Cocine durante 5 minutos o hasta que los higos estén suaves. Deje enfriar un rato.
- Coloque la mezcla de higos en una licuadora o procesador de alimentos, y procese hasta obtener una preparación suave. Incorpore las nueces picadas. Reserve.
- En un tazón, mezcle la harina, el azúcar morena y la sal. Revuelva hasta integrar. Incorpore la mantequilla hasta formar en la mezcla con grumos grandes. Presione la mezcla en la placa para horno preparada. Distribuya cuidadosamente la mezcla de higos sobre la masa preparada.
- Bata los huevos y el queso de cabra hasta obtener una preparación suave. Distribuya sobre la mezcla de higos. Lleve al horno precalentado durante 30 minutos o hasta que la preparación esté firme. Sirva caliente o a temperatura ambiente.
Serves
30
SOURCE:
Blue Ribbon Orchard Choice Figs
Sun-Maid Figs
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Serve a Plate of Pasta Salad to Round Out Spring Picnics
If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
(Feature Impact) If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.
Cooked rotini is mixed with fresh veggies, tossed with Italian dressing and topped with crumbled feta cheese for a zesty complement to your favorite al fresco meals.
Visit Culinary.net to find more ways to round out a perfect picnic lunch.
Picnic Pasta Salad
Recipe adapted from “Budget Bytes”
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 10
- 1 pound rotini pasta
- 1 English cucumber
- 2 bell peppers
- 10 ounces grape tomatoes
- 1/2 red onion
- 2 tablespoons fresh chopped parsley
- 1/4 cup crumbled feta cheese
- 1 bottle (16 ounces) Italian dressing
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.
- Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion and chop parsley. Set vegetables and parsley aside.
- Transfer drained pasta to large bowl. Add chopped vegetables, parsley and feta cheese.
- Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper then refrigerate until ready to eat.
Photo courtesy of Unsplash
SOURCE:
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Foodie News
How beef became a marker of American identity
Beef is central to American identity, history, and culture, leading to significant consumption and environmental impacts, while efforts to promote sustainable practices and alternative diets are emerging.
Last Updated on April 24, 2026 by Daily News Staff
Hannah Cutting-Jones, University of Oregon
Beef is one of America’s most beloved foods. In fact, today’s average American eats three hamburgers per week.
American diets have long revolved around beef. On an 1861 trip to the United States, the English novelist Anthony Trollope marveled that Americans consumed twice as much beef as Englishmen. Through war, industry, development and settlement, America’s love of beef continued. In 2022, the U.S. as a whole consumed almost 30 billion pounds (13.6 billion kilograms) of it, or 21% of the world’s beef supply.
Beef has also reached iconic status in American culture. As “Slaughterhouse-Five” author Kurt Vonnegut once penned, “Being American is to eat a lot of beef, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American.”
In part, the dominance of beef in American cuisine can be traced to settler colonialism, a form of colonization in which settlers claim – and then transform – lands inhabited by Indigenous people. In America, this process centered on the systemic and often violent displacement of Native Americans. Settlers brought with them new cultural norms, including beef-heavy diets that required massive swaths of land for grazing cattle.
As a food historian, I am interested in how, in the 19th century, the beef industry both propelled and benefited from colonialism, and how these intertwined forces continue to affect our diets, culture and environment today.
Cattle and cowboys
Beginning in the 16th century, the first Europeans to settle across the Americas – and later, Australia and New Zealand – brought their livestock with them. A global economy built on appropriated Indigenous territories allowed these nations to become among the highest consumers and producers of meat in the world.
The United States in particular tied its burgeoning national identity and westward expansion to the settlement and acquisition of cattle-ranching lands. Until 1848, Arizona, California, Texas, Nevada, Utah, western Colorado and New Mexico were part of Mexico and inhabited by numerous tribes, Indigenous cowboys and Mexican ranchers.
The Mexican-American War, which lasted from 1846-48, led to 525,000 square miles being ceded to the United States – land that became central to American beef production. Gold, discovered in the northern Sierra by 1849, drew hundreds of thousands more settlers to the region.
The desire for cattle-supporting land played an integral role in the systematic decimation of bison populations, as well. For thousands of years, Native Americans relied on bison for physical and cultural survival. At least 30 million roamed the western United States in 1800; by 1890, 60 million head of cattle had taken their place.
Beef replaces bison
It is no coincidence that the rise of an extensive and powerful American beef industry coincided with the near-elimination of bison across the United States.
Bison populations were already in steep decline by the mid-1800s, but after the Civil War, as industrialization transformed transportation, communication and mass production, the U.S. Army actively encouraged the wholesale slaughter of bison herds.
In 1875, Philip Sheridan, a general in the U.S. Army, applauded the impact bison hunters could have on the beef industry. Hunters “have done more in the last two years, and will do more in the next year, to settle the vexed Indian question, than the entire regular army has done in the last forty years,” Sheridan said. “They are destroying the Indians’ commissary … (and so) for a lasting peace, let them kill, skin and sell until the buffaloes are exterminated. Then your prairies can be covered with speckled cattle.”
In 1884, with no hint of irony, the U.S. Department of Indian Affairs constructed a slaughterhouse on the Blackfeet Reservation in Montana and required tribal members to provide the factory’s labor in exchange for its beef.
By 1888, New York politician and sometimes rancher Theodore Roosevelt described Western stockmen as “the pioneers of civilization,” who with “their daring and adventurousness make the after settlement of the region possible.” Later, during Roosevelt’s presidency – from 1900 to 1908 – the U.S. claimed another 230 million acres of Indigenous lands for public use, further opening the West to ranching and settlement.
The Union Stock Yards in Chicago, the most modern slaughterhouse of the era, opened on Christmas Day in 1865 and marked a turning point for industrial beef production. No longer delivered “on the hoof” to cities, cattle were now slaughtered in Chicago and sent East as tinned meat or, after the 1870s, in refrigerated railcars.
Processing over 1 million head of cattle annually at its height, the Union Stock Yards, a global technological marvel and international tourist attraction, symbolized industrial progress and inspired national pride.
Where’s the beef?
By the turn of the 20th century, beef was solidly linked to American identity both at home and globally. In 1900, the average American consumed over 100 pounds of beef per year, almost twice the amount eaten by Americans today.
Canadian food writer Marta Zaraska argues in her 2021 book “Meathooked” that beef became a key part of the American origin myth of rugged individualism that was emerging at this time. And cowboys, working the grueling cattle drives, came to embody values linked to the frontier: self-reliance, strength and independence.
Popular for decades as a street food, America’s proudest culinary invention – the hamburger – debuted at the St. Louis World’s Fair in 1904 alongside other novelties such as Dr. Pepper and ice cream.
After World War II, suburban markets and fast-food chains dominated the American foodscape, where beef burgers reigned supreme. By the end of the century, more people around the globe recognized the golden arches of McDonald’s than the Christian cross.
At the same time, national programs reinforced food insecurity for Native Americans. In efforts to eventually dissolve reservations and open these lands to private development, for example, in 1952 the U.S. government launched the Voluntary Relocation Program, in which the Bureau of Indian Affairs persuaded many living on reservations to move to cities. The promised well-paying jobs did not materialize, and most of those who relocated traded rural for urban poverty.
The true cost of a burger
Policies encouraging settler colonialism ultimately led to more sedentary lifestyles and a dependence on fast, convenient and processed foods – such as hamburgers – regardless of the individual or environmental costs.
In recent decades, scientists have warned that industrial meat production, and beef in particular, fuels climate change and leads to deforestation, soil erosion, species extinction, ocean dead zones and high levels of methane emissions. It is also a threat to biodiversity. Nutritionist Diego Rose believes the best way “to reduce your carbon footprint (is to) eat less beef,” a view shared by other sustainability experts.
As of January 2022, about 10% of Americans over the age of 18 considered themselves vegetarian or vegan. Another recent study found that 47% of American adults are “flexitarians” who eat primarily, but not wholly, plant-based diets.
At the same time, small-scale farmers and cooperatives are working to restore soil health by reintegrating cows and other grazing animals into sustainable farming practices to produce more high-quality, environmentally friendly meat.
More encouraging still, tribes in Montana – Blackfeet Nation, Fort Belknap Indian Community, Fort Peck Assiniboine and Sioux Tribes, and South Dakota’s Rosebud Sioux – have reintroduced bison to the northern Great Plains to revive the prairie ecosystem, tackle food insecurity and lessen the impacts of climate change.
Even so, in the summer of 2024, Americans consumed 375 million hamburgers in celebration of Independence Day – more than any other food.
Hannah Cutting-Jones, Assistant Professor, Department of Global Studies; Director of Food Studies, University of Oregon
This article is republished from The Conversation under a Creative Commons license. Read the original article.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Last Updated on April 22, 2026 by Daily News Staff
SAN DIEGO, CA — The award-winning JOEY Restaurant Group is continuing its U.S. expansion with the debut of its first San Diego location, JOEY La Jolla, opening April 23, 2026. The new restaurant will be located at Westfield UTC, one of Southern California’s premier retail and lifestyle destinations.
A New Dining Destination for La Jolla
Set in the heart of La Jolla, the 10,600-square-foot restaurant is designed to deliver a vibrant, upscale-yet-approachable experience. Guests can expect a seamless blend of indoor and outdoor dining, complete with a welcoming fire feature, lush landscaping, and a covered patio that opens into an expansive, modern interior.
Inside, the space features a lively bar and lounge area, complete with a DJ booth for select evenings, a curated wine wall, and contemporary art installations. The dining room centers around a striking olive tree beneath a wood canopy, creating a warm and immersive atmosphere ideal for everything from casual lunches to late-night gatherings.
Elevated Cuisine Meets Global Inspiration
JOEY Restaurants has built its reputation on globally inspired dishes and high-quality ingredients—and JOEY La Jolla is no exception.
The menu will showcase a wide range of offerings, including:
- Premium steak cuts like Bone-In Prime Ribeye and Tomahawk
- Fire-torched sushi and fresh seafood
- Shareable plates and handcrafted bowls
- Signature creations like Truffle Udon Carbonara
The beverage program is equally robust, featuring a curated wine selection and handcrafted cocktails such as the Good Life Margarita and Woodsmoked Old Fashioned. Guests can also explore “JOEY Supers,” a creative take on the classic highball with a refreshing twist.
Leadership Behind the Experience
The culinary and beverage program is led by an award-winning team, including:
- Matthew Stowe, Executive Chef and Top Chef alumnus
- Jay Jones, Bar Development Leader and Hall of Fame inductee
- Jason Yamasaki, Group Sommelier
Their combined expertise is expected to elevate JOEY La Jolla into one of San Diego’s standout dining destinations.
Soft Opening and Reservations
Diners eager to get an early look can reserve a table during the restaurant’s limited preview period from April 18–22, ahead of its official grand opening on April 23. Once open, JOEY La Jolla will offer full-service dining daily, including lunch, happy hour, dinner, and late-night service.
Hours of Operation:
- Sunday–Thursday: 11 AM – 12 AM
- Friday–Saturday: 11 AM – 1 AM
Location:
4489 La Jolla Village Drive, Suite 1600
San Diego, CA 92122
A Strategic Expansion into Southern California
According to company leadership, the move into San Diego marks a significant milestone in JOEY’s broader growth strategy. With its strong culinary culture and coastal lifestyle, La Jolla provides an ideal backdrop for the brand’s signature blend of hospitality, design, and globally influenced cuisine.
As San Diego’s dining scene continues to evolve, JOEY La Jolla is positioned to become a go-to destination for locals and visitors seeking a dynamic and elevated dining experience.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
