June is National Ice Tea Month and today, June 10th, is Ice Tea Day.
Although tea had been served for years both hot and cold it did not become commercially popular until 1904. At the 1904 World's Fair in St Louis, the summer was so hot that people went in search of cold drinks. For some reason the popularity of iced tea was sealed that summer. There are many stories of iced tea being "invented" that summer but the drink is mentioned in cookbooks before that time.
1879
- The oldest sweet tea recipe (ice tea) in print comes from a
community cookbook called Housekeeping in Old Virginia, by Marion
Cabell Tyree, published in 1879:
"Ice Tea. - After scalding the
teapot, put into it one quart of boiling water and two teaspoonfuls
green tea. If wanted for supper, do this at breakfast. At dinner time,
strain, without stirring, through a tea strainer into a pitcher. Let it
stand till tea time and pour into decanters, leaving the sediment in the
bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls
granulated sugar in each, and pour the tea over the ice and sugar. A
squeeze of lemon will make this delicious and healthful, as it will
correct the astringent tendency."
If Ms. Tyree's recipe doesn't appeal to you try this simple ice tea recipe....
Easy Lemonade Ice Tea
6 small tea bags
1 1/2 cups sugar
1 quart boiling water
1 (6 ounce) can frozen lemonade concentrate
1 (6 ounce) can frozen limeade concentrate
Directions:
1 Let tea bags steep in boiling water (approx. 5 minutes).
2 Remove tea bags and add sugar.
3 Add frozen juices and enough water to make 1 gallon.
Yes, I said macaron not macaroon! Today, in France and in New York City, is Macaron Day.
"Jour du Macaron" is an annual celebration of the meringue-based "cookies" that come in a rainbow of colors and fillings.
Pierre Hermé began this event in 2005. He offers free macarons in his Paris stores, as do other participating members of the Relais Desserts association, which represents the top pastry chefs in the world.
The event supports Autour des Williams, a charity that funds research into rare diseases and provides assistance to those afflicted by Williams-Beuren syndrome. Donations to the charity are accepted in each participating shop.
In 2010, François Payard, chef and owner of François Chocolate Bar and François Payard Bakery in New York, organized the first annual Macaron Day in NYC.
"A macaronis a sweet confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies.
Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond past which is the principal ingredient.
It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), flat base, mildly moist and easily melted into mouths.
Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (truffle, green matcha tea). The fillings can range from jams, ganache, or buttercream.
Since the English word macaroon can also refer to the Coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie/biscuit. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonyms."
The following links are some of my favorite places to read about macarons and find macaron recipes. And no I haven't made any at home....yet! Making macarons takes preparation....I'm still working on it :-P
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
Macaroon Filling
Directions
1.To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
2.Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
3.Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
4.To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
5.Variations: To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.
Soooo....some folks might be saying to themselves, "what is a Panini? "
A panini is basically a grilled sandwich made on Italian bread.
A traditional panini is made with two slices of dense bread filled with meat, cheese and vegetables. The outsides of the bread are usually brushed with extra virgin olive oil to give it a crispier texture and then the sandwich is grilled on a two sided panini/sandwich grill. Paninis are usually made with a Panini Press but if you don't have one, you can get around it.
You can place the sandwich in a pan and cook it like you would any "grilled" cheese sandwich, using a spatula to press down on the sandwich , of course you won't get those lovely grilled lines, but the sandwich will still be good.
Both How to Make a Panini without a Panini Press from eHow and, PaniniHappy.com have good suggestions on making paninis without a press.
Types of bread that work well for paninis: foccacia, ciabatta, sourdough also thick cut italian or french
All types of meats are good on a panini but they have to be cooked before you put them in the sandwich.
Feel free to experiment with your cheeses...try mozzarella, asiago, provolone, brie, goat cheese, cheddar, etc.
And don't forget the veggies! Roasted peppers, tomatoes, basil, spinach, red onions, eggplant....whatever comes to mind. Oh, you can also try fruit...some sliced apples, pears or strawberries might be delicious.
Oooooo.....I almost forgot the absolutely fabulous dessert panini. A Chocolate Strawberry Panini made with pound cake for bread and using nutella as the chocolate....yummy! The video on how to make this treat is at the end of the blog.
For some interesting ideas for paninis, check out this Page A Day Recipe Calendar that Sargento cheese put out in 2009 to honor August as Panini Month. It's packed with 31 yummy recipes.
Okay, I am soooooo hungry! I guess I'll go make something to eat.......hmmm I wonder what??
This is a fab video from Food Network. Giada makes a couple of delicious looking Paninis.
And here is Giada's yummy Chocolate Strawberry Panini.
Did you know that there are two holidays celebrating the chicken wing?
Yep, there's International Chicken Wing Day which is July 2nd and National Chicken Wing Day which is July 25th. I figure since both days are celebrated in July, it doesn't matter which day you celebrate.
Anyhoo, what really matters it that these holidays are the perfect excuse for cooking and eating a whole mess of chicken wings!! (as if we really need an excuse)
To help some of y'all come with a few new recipes I've found 6 really fun ones. Enjoy!!!
Caramelized Baked Chicken Wings
* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
Preparation:
1. Place chicken wings in casserole dish or medium mixing bowl
2. In medium saucepan, combine cranberry sauce, brown sugar, Worcestershire sauce, and mustard.
3. Stirring constantly, heat over low, until smooth. Allow sauce to cool.
4. Pour over chicken wings.
5. Cover and refrigerate several hours.
6. Remove chicken from marinade and grill directly over medium heat, until chicken is cooked through.
Preparation:
1. Preheat oven to 350 F.
2. In medium mixing bowl, combine flour and taco seasoning.
3. Toss wings in seasoning mixture to coat.
4. In shallow bowl, place crushed corn chips. Toss wings in corn chips to coat.
5. Melt butter in large non-stick baking dish or casserole dish.
6. Spread wings evenly in dish.
7. Bake 45 minutes.
Does anyone remember taffy pulls? No? Actually I don't remember having any either. But I do remember reading about them and thinking how fun they sounded. My most vivid memory is the Taffy Pulling story from a Raggedy Ann and Andy story book. Boy did that sound like fun!
Well, here's your chance to make a few fun taffy pulling memories of your own.. May 23 is National Taffy day.
What is taffy? According to Wikipedia:
"Taffy is a type of chewy candy. Taffy is made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and coloring until fluffy. When this process is complete, the taffy is rolled, cut into small pastel-colored pieces and wrapped in wax paper to keep it soft."
An interesting video about taffy making and pulling.
Try this old-fashioned taffy recipe from the 1920's
Two cups granulated sugar
one-half cup water
two tablespoonfuls vinegar
one tablespoonful butter
one teaspoonful vanilla
one-half teaspoonful cream of tartar
Cup of cold water for testing the candy
Well buttered cookie sheet or platter
Wax paper
Scissors
Directions:
In a medium sized saucepan with a heavy bottom, cook the first 5 ingredients.
Stir with a wooden spoon over a low heat until the sugar dissolves.
Increase the heat, and cook without stirring until the mixture begins to boil.
Watch carefully so that it does not burn.
Test readiness by dropping a few drops of the mixture in cold water.
If the drops crack then the mixture is ready.
Take the taffy off the heat add the cream of tartar and pour onto the buttered cookie sheet.
Let the mixture cool before you start pulling.
When the taffy is cool enough, grease the your hands with butter.
Give each child a lump of taffy to pull or they can pull a piece between them.
Pull and stretch the taffy until it is light and slightly firm.
Using scissors, cut stretched candy into bite-size pieces.
When completely cool, wrap each piece in waxed paper.
Whoopee!!
Wednesday, May 12 is National Nutty Fudge Day.
Truthfully, I'm kinda so-so about fudge but still any day with a sugary dessert as the star is a good day.
I really don't know the mechanics of fudge nor the history of it. Thank goodness for Wiki!
If you want that kind of info here's the link: Fudge .
Okay, now that the educational stuff is out of the way, here are 3 delicious and varied fudge recipes......
Chocolate Pistachio Fudge(recipe is from Nigella Express/Food Network)
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios
Directions
Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
Add the nuts to the melted chocolate and condensed milk and stir well to mix.
Pour this mixture into a 9-inch square foil tray, smoothing the top.
Let the fudge cool and then refrigerate until set.
Cut the fudge into squares.
Mocha Nut Fudge
1 cup packed brown sugar
1/3 cup evaporated milk
2 tablespoons light corn syrup
1 cup semisweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1 cup chopped walnuts
Directions:
In a heavy saucepan, combine the brown sugar, milk and corn syrup.
Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil; boil for 2 minutes.
Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon.
Continue stirring until mixture is smooth and thick, about 5 minutes.
Stir in walnuts.
Shape into two 9-in. logs; wrap each in plastic wrap.
Refrigerate for 2 hours or overnight.
Unwrap and cut into slices.
Maple Nut Fudge
4 cups granulated sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract
Directions:
Butter a 9-inch square baking dish.
In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water.
Remove from heat.
Let cool to 115 degrees F; add nuts and vanilla extract.
With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan.
Thursday, April 22nd is Earth Day! I noticed a few days ago that Planet Smoothies are celebrating Earth Day, by giving the first 30 customers at each location a free, reusable MacDaddy Mug with the purchase of any 32-ounce smoothie. Planet Smoothie has smoothies for kids as well as smoothies for weight loss , energy and breakfast.
While I do enjoy going out to get smoothies, they are after all delicious, fun and healthy. You can also make your own smoothie and your own smoothie recipes (also known as throwing in anything available).
A Berry Green Earth Day Smoothie ingredients: 1 banana 1 cup frozen blueberries 1 cup frozen strawberries 1 cup of fresh spinach 1 peeled kiwi 1/2 to 1 cup of ice some water if you think it necessary
directions: Place all ingredients, ice and frozen fruits first, into the blender. Blend until smooth.
Strawberry Banana Smoothie ingredients: 1 cup frozen strawberries 2 cups orange juice 1 banana, frozen (it can be fresh if you like) ½ cup milk 2 tablespoons sugar
directions: Add ingredients together in blender and blend until smooth. Blueberry Fruit Smoothie ingredients: Carton of Blueberry yogurt 1 Cup of milk 1 Cup frozen or fresh blueberries, strawberries or peaches ½ cup ice cubes
directions: Add all together in blender and blend until smooth.
Other simple smoothie recipes, which only require throwing all of the ingredients in the blender: Strawberry Ice 1 cup strawberries, 1 cup orange juice, I cup crushed ice Honey Melon 1 cup chopped honey dew lemon pieces, 1/4 cup apple juice, tablespoon honey.
Bananas and Fiber 1 banana, 1/4 shredded wheat cereal (or other high fiber cereal), 1/4 cup milk.
OMGoodness!!! This is the ULTIMATE! Bacon Pancakes...I can't believe I haven't thought of this before....DUH!!! (oh yeah...February 16th is Pancake Day also known as Shrove Tuesday _ for more info on the day check this previous blog...back to the food) The little note in the advertisement says: Rath Bacon Strip Pancakes are the tender little pancakes youmake by pouring Aunt Jemima Pancake batter over cooked-crisp slices of our flavory True bacon. Then bake as usual. Complete recipe is on every Rath Black Hawk Bacon package. advertisment found here
If the yummy bacony goodness isn't enough for you, you can try these Super Simple Pancake Muffins. They're sure to be a hit with kids of all ages.
PANCAKE MUFFINS Sometimes the best recipes are based on the simplest ideas. Like this one: Make pancake batter & bake it in muffin tins! It’s that easy. Enjoy!
Spring the recipe! Ingredients 2 cups Original Bisquick mix 1 cup milk 2 eggs 1/2 stick butter 12 tbsp filling: try Nutella, fruit jam, or cream cheese confectioners sugar for sprinkling maple syrup for serving
Instructions Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. Make Bisquick pancakes per instructions on the box. Fill each cup in the muffin tin half-way. Add 1 tbsp of filling to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup.
Combine chocolate and hazelnuts and a few other things (the main thing is the chocolate and hazelnuts) and you get that wonderful creamy, chocolatey hazelnut spread, that's called Nutella.
But did you know that you can make that marvelous concoction in your own home? Yes, it's true. And what better day to give it a try than February 5th which is World Nutella Day! This, 2010, will be the the 5th World Nutella Day and a yummy fun day it is.
No matter which recipe you choose (and there are many, many more) you're sure to find that the key ingredients are Hazelnuts (duh!) and some form of Chocolate. (Well, I did see a recipe that used almonds instead of hazelnuts but that was just wrong!) Experiment and see which recipe and combination of ingredients works for you. Talk about a really yummy science experiment!
Once you've made your homemade Nutella, you'll need a recipe to test it out, of course.
Here's a fabulous recipe for Chocolate Nutella Pizza:
Ingredients:
* 1 package of refrigerated slice and bake Sugar Cookie Dough * your Nutella * Sliced Banana and Strawberries (or any fruit of your choice)
Directions:
1. Spread the cookie dough on to a pizza pan or a cookie sheet 2. Bake the cookie according to the directions on the package 3. When your pizza base/cookie is done let cool slightly 4. Spread Nutella on the "pizza" , be generous. Think of it as the pizza sauce. 5. Decorate the top of your pizza with slices of strawberries and bananas or whatever fruits work for you. 6. Enjoy!!
So, two people have sent to this video to me and I finally watched it. I have to admit the method seems really simple and I am tempted to rush out and cook some potatoes just to try it.
The big surprise, other that the simple peeling method, was the hostess of the video.....Dawn Wells aka "Maryann" from Gilligan's Island! Isn't that a hoot!
Anyhoo, she does a great job, very upbeat, and it's a good tip. Hope it helps you....Enjoy!
Yes! There really is a Pancake Day! Exciting, isn't it?! In honor of this day, which falls on Tuesday February 24th in 2009, I have collected bits of information on the history of Pancake Day and lots of links and a few fun pancake poems. (Oh!and checkout my Pancake folktale and Recipe at StorytellingCookingAndKids.blogspot.com )
Pancake Day is celebrated on Shrove Tuesday which is the day before Lent. Lent is a Christian holiday that was established in the 4th century as 40 days and is generally a period of fasting or other forms of self-denial. People generally eat a lot and have fun the day before Lent begins. Shrove Tuesday is often referred to as Pancake Day because fats, which were generally prohibited during Lent, had to be used up. People would take all the eggs and dairy products that they had left in their kitchens and use them to make delicious pancakes.
In the United Kingdom of Great Britian, Northern Ireland and several other countries around the world, Pancake Day is celebrated with fun, games, and of course a lot of eating. However, the most well known activity on this day is the Pancake Day race at Olney in Buckinghamshire, England which has been held since 1445. It all began when a woman was cooking pancakes on Shrove Tuesday to use up all of her perishables before Lent. While she was still cooking she heard the chiming of the bells summoning her to church. Not wanting to be late, the woman ran to church with her apron on and the frying pan still in her hand. Little did she know that this would start a tradition that would be around for over 500 years!
Only women are allowed to participate in this race. They must run a designated path with a frying pan and end up at the church. They must have a hot pancake in the frying pan which they must flip at least three times before they complete the race. The first woman to complete the race and arrive at church with the pancake is declared the winner. She then serves the pancake to the bellringer and is rewarded with a kiss from the bellringer called the “Kiss of peace”. This race still occurs in England and in several other cities. Info foundhere
Here are a few poems about pancakes:
The Pancake Collector by Jack Prelutsky
Come visit my pancake collection It’s unique in the civilized world I have pancakes in every description, Pancakes flaky and fluffy and curled
I have pancakes of various sizes Pancakes regular, heavy and light Underdone pancakes and overdone pancakes And pancakes so perfectly right
I have pancakes locked up in the closets have pancakes on hangers and hooks There are bags in boxes and bureaus And pressed in the pages of books
There are pretty ones sewn to the cushions And tastefully pinned to the drapes. The ceilings are coated with pancakes And pressed in the pages with crepes.
I have pancakes in most of my pockets And concealed in the lining of suites There are tiny ones stuffed in my mittens And large one packed in my boots
I have extra of most of my pancakes, I maintain them in rows on these shelves And if you say nice things about them You may take a few home for yourself
I see that you’ve got to be going Won’t you let yourselves out by the door? It is time that I pour out he batter And bake up a few hundred more
Pancake Song by Christina Rossetti
Mix a pancake, Stir a pancake, Pop it in the pan. Fry the pancake, Toss the pancake, Catch it if you can.
Pancake Poem by Shel Silverstein
Who wants a pancake, Sweet and piping hot? Good little Grace looks up and says, "I'll take the one on top." Who else wants a pancake, Fresh off the griddle? Terrible Teresa smiles and says, "I'll take the one in the middle."
Of course, I found a vid on Youtube! This one is odd but kinda fun. Enjoy!!
....and FYI, here's some information on the Different Types of Pancakes
BAO BING, PO-PING: The thin Mandarin pancakes served with Peking duck and moo shu pork. The cakes are made of fine wheat flour and boiling water, rolled thin and cooked two at a time.
BIN-JA TUK: Korean pancakes made from soaked mung beans. While the pancakes cook, strips of pork and kimchi are placed on top, then the cake is flipped.
BLINI: The savory, ultra-light pancake of Russia made traditionally with buckwheat flour and cooked in a small cast-iron pan. Blini are eaten hot with butter, herring, smoked salmon, chopped egg or caviar and sour cream. They date back to the Middle Ages
BLINTZ: The traditional pancake of Jewish cuisine is fried and rolled with sweet or savory fillings, such as lox or cinnamon and sugar and sour cream.
CREIER DE RITEL PANE: A Romanian dish of pancakes filled with mashed calves brains, onion, parsley and eggs. Once filled, the pancake is dipped in eggs and breadcrumbs and deep fried.
CREPE: The French pancake is, of course, the thinnest of them all. Sweet or savory, crepes can be street food or served in a five-star restaurant. Crepes Suzette, once the epitome of luxury desserts, is doused with liqueur and set afire.
DADAR GUTUNG: This Indonesian pancake is wrapped around coconut meat cooked in water with brown sugar and flavored with lemon juice and cinnamon, with a little salt.
EIERKUCKAS: A rich pancake from the Alsace Lorraine region of Northeastern France. The batter is mixed with red currant jelly and cream.
FLENSJES: A thick Dutch pancake served for dessert with sugar, ginger, jam or marmalade.
FLAESKPANNKAKA: This Swedish pancake is cooked until nearly set, then pork or bacon is laid on top and cooked until completed.
INJERA: This spongy, yeasted pancake-like bread made from millet flour doubles as food and utensil in Ethiopia. One or two injera are placed on a large tray and then covered with various stews. Diners scoop the stew with torn pieces of extra injera. Lastly, the injera bread that lines the tray, soaked through with stew juices, is eaten.
LATKE: In Jewish cuisines, the crisp potato pancake is eaten with sour cream or applesauce.
PALASCINTA: A thin Hungarian pancake similar to and used like a French crepe. Also popular in Austria.
PANNEKOEKE: The basic Dutch pancake might be small, filled with custard and served as dessert, or large with bacon cooked into it and dressed with molasses as an entree.
PIKELETS: A yeasted pancake with a holey surface in England. In New Zealand and Australia, the term refers to tiny pancakes that are served cold with preserves, whipped cream or lemon butter.
PLOYES: French Canadian sweet or savory buckwheat pancakes cooked on one side only.
POH PIA: In Singapore, these pancakes are served with a variety of filling, such as chicken or fried garlic, and sauces for diners to choose from.
QATA-EF: In Egypt and Syria, these pancakes are cooked on one side, folded over a sweetened cheese or nut filling, then deep fried. Medieval Arabic cookbooks mention this dish.
TORTILLA: A thin pancake-like flatbread made of cornmeal or flour and water that dates back thousands of years in Mexico and Latin American cooking.
Finally, in case you need/want more information, here are a few good links:
June is National Ice Tea Month and today, June 10th, is Ice Tea Day. 
