It's a blog for foodies around the world. Here you can read about recipes , new ideas and old techniques. You don't have to be a gourmet, just someone who really LOVES food and drink!!!!
Foodie pantry will be taking a short break - probably until the end ofasparagus season - or maybe this week.
With Easter comes leftovers. Everyone right now is inundated with ham and hardboiled eggs , not to mention Spring potatoes and soem kind fo veggie side. What to do? Use them on an Easter week picnic. Everything cna be repurposed in a tasty outdoors dish.
Of course there is ham and with it comes all sort of leftover ideas. The best for a picnic is slices on a good sourdough or baguette. You can layer it with slices of Gruyere along with either mustard or mayo.A ham salad is also a smart repurpose. This is a mix of cubed ham, mayo and chopped celery. Some add a tablespoon of chopped dill o sweet pickle for tang and bite. That's up to you as is the addition of mustard. The best seasoning for this is simply freshly ground pepper (skip the salt because th e ham has it). You could add celery seed which gives it a fresh green undertaste.Devilled ham is another picnic food you can easily make wth the leftover meat.Blend chopped ham with any oil or mayo. You could add celery for color or carraway seeds for a more robust flavor. Some add Worcester sauce to get that unique Underwood Devlled ham flavor.Again it's up to you tastewise. Devilled ham is great on Hawaiian rolls but would also be good on thin slices of Italian bread too.
All those Easter eggs can be repurposed too. A plain one with some salt is a nice simple appetizer in any picnic basket. You could also turn them into devilled eggs by peeling them and then cutting thm in half. Mash the yolk with some mayo and ketchup (or mustard ) and then refill the whites . Add a dash of paprika for some color. How to transport? You can use a silicon muffin tray or even an ice cube tray . Make sure they're at the top fo the cooler or have some kind of solid lid so they're not squashed. What's a picnic without egg salad sandwiches? This is a simple make with just the hard boiled eggs and mayo. As with ham salad you can add other ingredients like chopped green onions or mustard if you want. You can make the sandwiches at home or bring a container and rolls and wait until you hit the park or the beach. Those left ove veggies can also be turned into yummy salads too.Add a vinaigrette to those green beans or broccoli florets , mix and pop into a carry all container Slice leftover Spring or new potatoes, add some mayo and chopped celery and you have another tasty picnic dish.
It's the week for sunny picnic and good food. REpurpose those Easter leftovers into a tasty out door lunch. It's a fun way to njoy that ham and Easter eggs a second time.
Usually Holy Saturday is the day I frost my lamb cakes. This year I am taking a break.
Have a blessed and joyous Easter full fo treats , and sweets. Count your blessings for family and a good life.
This Good Friday ,remember the traditions that make this day holy and somber .Many give up meat ,.A few even forgo dairy and eggs. It's up to you on how you want to observe.
I relied on a family recipes noodles with eggs, from my Swabian German American grandfather's family.It was always made on Good Friday and was a filling dinner after visiting the church.I made it vegan by using Just Egg and then took a traditional route by subbing in spaetzle. It's served with peaches , as many German dishes are served with fruit instead of vegetables.
Today is a day full of somberness and prayer. Pray for those around the world that they can have an Eastrr weekend full of traditional foods and rites wherever they are.
Hot cross buns have alwasy been a Lenten treat. In Australia they're more than that. They're a passion and a harbinger of not only the Easter season but autumn in the Southern Hemisphere. These flavorful rolls are the perfect introduction to cooler days ahead.
Australian writer and Melbourne native Doosie Morris wrote about this Down Under passion in yesterday's New York Times Food section.In most countries hot crossed buns usually appear around Ash Wednesday. Not so with the Australian version, popping up as early as December 26th - Boxing Day.aussies have always had a soft spot for them however the pandemic supercharged the need for them. People want the comfort scent and flavor of citrus and spice. Then there's popping them in th e oven to warm up and slathered with butter and sprinkled with salt which makes them comfort food according t bakery owner Kate Reid.It also aligns with the changing weather. unlike Christmas where turkeys are roasted in mid summer, This British inheritance sort of lines up. with the changing season and the chill that comes with it.They're perfect with a hot cup of coffee or tea and work as a breakfast or a snack, Melbourne's Falco's bakery had sold a whopping five thousand buns within an hour four days before the holiday.
How did they become so popular and part of the Australian diet? They came over with the British, first being commercially baked at Australia's oldest operating bakery, Maldon Bakery ninety miles outside Melbourne.Their first hot cross buns came out 170 years ago when Queen Victoria ruled the British Empire. The recipe hasn't changed according to owner Rebecca Barnett, and if it had she and her team would be "drawn and quartered " by the locals for doing such. It hasn't changed since the 1850's with the same mixed spices, vine fruits and citrus peel. There are some bakers who do experiment with the recipe. Kate Reid of th famed Lune Croissantrie in Melbourne has creaed the hot cross cruffin, a croissant muffin hybrid. it has the same flavor yet a different shape and mouth feel. There are even cereals and ice cream with the distinctive flavor along with even protein powder. The Aussies are so crazy for them that they have have hot cross bun scented candles, body butter, beard oils and even puppy probiotic!!!
Hot cross buns are a lovely way to celebrate Lent. Down Under they're so much more. They're a much beloved comfort food that not only welcones the Easter season but also fall.
Does any one really drink cow's milk anymore? There seems to be between it and this new crop of plant based ones. Who will win? That's a good question.
Regular contributor Kim Severson wrote about this in today's New York Times Food section. Dairy milk consumption seems to have decreased thanks to Generation Z the group that were born between 1997 and 2013.THey prefer wither milk alternatives or just bottles of water. Last yeat they bought twenty per cent less milk than the national average according to the consumer market researc company Circana. Even Masani Bailey who created a nostalgic "Got Milk" series of Titok videos has even pointed that out. There is a lot of baggage that comes with drinking real ro cows milk.Most of this has to do as more and more immirants arrive here and with that their intolerance to anyhting with lactose. Then there's the cows huuting the environment with producing methane gas. There is also the increasing skepticism about the dairy industry and the humane treatment of them as well. Social media is helping to spread this and turn many against the idea of drinking whole milk.
FUnny enough other dairy products like cheese , yogurt and ice creams. These sales haven't suffered. However this is not enough to bring up numbers. Yes milk is selling. Last year milk sales were around $15.7 billion while all plant based milks garnered only 2.4 billion. However it's just not selling to the demographic who spends the most and creates the trends.That is changing though thanks to campaigns and new milk based products. Marathoner Yvonne Zapata has been chosen to promote milk as an energy drink for Gen Zers.The MIlk Processor Education Program has signed her to their 26.2 project , an ambitious effort to provide training and gear to every woman running a marathon in the US this year. Her portrait is going up on the Gonna Need Milk website. The only problem, - she really doesn;t drink it, preferring the nut milks instead. Then there are new milk based products. People still drink chocolate milk. There is a new one called Spylt which has it caffeinated (although chocolate has plenty of caffeine in it to begin with ) thanbks to Shark Tank like contests creared by the dairy industry.
Can milk ever regain its popularity? The dairy industry is betting on it. People still need it and some love drinking it. It's here to stay.
One of the most fun and delicious traditions is Easter brunch.It's a great way for family and friends to gather.Yet it does require a lot. The key is to be ready and well stocked for it.
One of the most important things to dois make a list of who is coming along with their likes and dislikes.If you have vegans coming remember to buy products like Morningstar Farms soy bacon and Just Egg egg substitute. Keep in mind that this last can also be used in baking. Also take into consideration kid's allergies. Keep the brunch free of nuts along with products that were processed where there were nuts.Gluten free is easy to get and create. There aremany gluten free flours so you can make everything from waffles to cupcakes .Once you have your list , ask yourself if the weather is nice enough for outdoor dining. You could set up tables and folding chairs set in various spits in the backyard or just have one set table. THis is also time to air out the good Spring linen tablecloth and napkins for indoor dining. Should there be a kid's table? Yes, They'll be a noisy , excited crowd after an Easter egg hunt fueled by chocolate eggs Have fun favors you can get at your local dollar store or FIve Below or small cupcake liners filled with a Peep and jelly beans.
As for the food, you can easily ge tthe ham now along with any of the canned sides.Canned pineapple is a must have in many an Easter dinner so get it now before the stores sell out. Do you want to have an omelet bar? Try to buy eggs in the next few days, despite everyone using them for dying. Wal-mart has a good deal with eighteen eggs for only $3,13. You could get two containers with saving some for decoration.If you're planning on making egg cups make sure you have the right muffin pans for them. You may have to buy a second one to accomodate a large crowd.If it's a true brunch , then it 's time to check your griddle to make sure it's working. the same thing for your waffle maker.That brings up the question do you have enough flour or Bisquick for waffles and pancakes? As for dessert , do you let guests bring their own creations or do you bake for the enire crowd? Now is the time to buy the cake mixes , Dream Whip if you're making a lamb cake and confectioner's sugar for frosting. Also now is the time for buying the extras for baking like coconut and marashmallow for grass and bunny tails. Make sure your food coloring is usable and you have enough.
Easter brunch is a great way to celebrate the holiday. Make sure you're ready for it.Preparedness will go a long way in making a memeorable meal.
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