A block away from Broadway Panhandlers, I spotted a Financiers, a French coffee/pastry shop, on Astor Place. There’s a Financiers around the corner from my school and I had stopped in there just about every week for a cup of Saturday afternoon coffee, but I had never tried one of their baked goods. So, here was my opportunity. I walked in and checked out the selection in the display case, and found it oddly sparse. I don’t know if this was normal for a Saturday afternoon or if they had gotten a huge influx of people stopping in for something warm and a bite to eat on this bitter January day, but there was not much of a selection. I almost walked out.

Then something caught my eye. Something labeled a galette de rois. With my very limited knowledge of French, I knew that this meant “king cake,” which was reinforced in my mind when I realized what time of the year it was.

King Cake is puff pastry filled with frangipane cream and is associated with the Christian festival of Epiphany. The feast of the Epiphany, traditionally falling on January 6, is the celebration of the revelation of Christ in human form. For Christians in the Western world, this more specifically celebrates the visitation of the Three Kings on the Baby Jesus, which is why the holiday also goes by the name of Three Kings Day. In the East, it revolves around the baptism of Jesus in the Jordan River. In the United States, the king cake is also eaten in celebration of Mardi Gras, as it is wherever Carnival takes place. Traditionally, a little ceramic baby (representing the Baby Jesus), or some other trinket, is baked inside the cake. The person who gets the little prize is responsible for hosting the following year’s Epiphany celebration. The English tradition is to put a bean in the cake, which is why it also goes by the name Bean Cake. (By the way, there’s a different kind of king cake that is actually a stuffed bread and which is decorated with bright Mardi Gras-type colors. That’s not the kind of king cake I’m talking about.) In the French tradition, a large king cake is topped with a paper crown.

Love Live the King

When I stepped onto my train, I sat down and reached into my bag for a bite of my galette de rois. I tried to break off a mouthful but as I pinched the crisp pastry, I discovered that it was so flaky that it crumbled in my fingers. And it was so buttery that my fingers came away with the pastry glued to my fingers. I knew that if I made any further attempts at breaking off a piece, I would be covered in puff pastry flakes. My king cake had to wait until I got home.

So, now I was home. I made myself some espresso and cut into my cake. The flakey layers crackled slightly as the knife went through them, which promised me a light crunch between my teeth. I wasn’t disappointed. The puff pastry was indeed light, flaky, and buttery, but not sickeningly so (when something is too buttery, it makes me nauseated). The frangipane cream was sweet but not cloying, and had floral, fruity notes. Frangipane is an almond pastry cream made from butter, eggs, sugar, and almonds. It is sometimes enhanced by almond or vanilla extract, or other flavorings. It was really a delicious dessert.  

If you want to try making king cake yourself, it’s really quite easy, and here’s a recipe that I made up myself. Although king cake is usually for the Epiphany, I think it will go over very well any time of year.

Galette de Rois (King Cake)*

Frangipane Cream
1/2 cup ground almonds
½ cup softened butter
2/3 cup organic sugar
1 egg
1/2 teaspoon almond or vanilla extract

1 package puff pastry (thawed if frozen)
1 egg

1. Preheat oven to 425 degrees.

2. Combine all frangipane cream ingredients in a food processor and process until smooth and creamy.

3. Cut four 4-inch circles in the puff pastry sheet. Place two of them on a baking sheet lined with parchment paper.

4. Place equal amounts of the cream in the center of the two circles. Top each one with the remaining puff pastry rounds. Pinch them gently around the edges to seal.

5. Beat the egg with a little water and brush the egg wash over the tops of each galette.

6. Bake for about 30 minutes, or until golden brown. If it gets too dark too fast, lower the heat to 350 and continue baking for 10 to 15 minutes.

* For a traditional celebration, make several batches and place a little ceramic baby, bean or trinket in one of them. Share them with family and friends and whoever gets the prize will have to make them next year. You can also make little paper crowns and top each cake with one.

For example, in Japan, it is customary to eat soba noodles during the New Year’s celebration to ensure a long life. In many Latin American countries, as well as Spain, 12 grapes are eaten—1 for each month—and it is hoped that the grapes are sweet as a harbinger of a sweet year ahead. In many countries, legumes are popular for New Year’s because they swell when cooked, symbolizing increased financial prosperity. Lentils, particularly, are used in Italy and Brazil.

In the United States, black-eyed peas are popular (the band and the legume) and Hoppin’ John is a staple New Year’s dish in the South. I made my own black-eyed peas dish incorporating the healthy grain quinoa. And to make it more festive, I used red quinoa. So, here’s the recipe for my New Year’s Red Quinoa and Black-Eyed Peas Salad. Enjoy.

New Year’s Red Quinoa and Black-Eyed Peas Salad

1 1/2 cups red or white quinoa, rinsed
2 3/4 cups vegetable stock
2 cups cooked black-eyed peas
1 1/2 cups chopped bell peppers, mixed colors
5 scallions, thinly sliced
1 Haas avocado, cut into small dice
1/4 finely chopped fresh Italian parsley

Dressing:
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp flavored mustard
salt and pepper to taste

1. Cook the quinoa in the vegetable stock until liquid has been absorbed and grains are tender. Transfer to a large bowl and let cool.

2. When quinoa has cooled, add remaining ingredients (except dressing).

3. Whisk together the dressing ingredients and pour over salad. Mix well and adjust seasoning as desired. If it’s dry, add more oil a little at a time and mix well.

It was kind of frustrating because in order to have everything go smoothly, I required the cooperation of my co-workers, and that didn’t happen. It’s not that they were being deliberately uncooperative, but they just sort of did their own thing without checking with me.

Anyway, in the end, the important thing was that 75 families are going to have a decent Thanksgiving meal this year. And it made me realize that Thanksgiving is only 2 days away! So, if you’re still looking for some good recipes, here are some that will make your Turkey Day feast one to remember. Happy Thanksgiving, everyone. May you have a happy, healthy one and, if you’re traveling, get to your destination safely.

www.thepartyanimal-blog.org

Spinach, Red Pepper, and Feta Quiche From Gourmet, March 1994

Brussels Sprouts Gratin from Food Network

Vegetarian Gravy from NPR

Chestnut Stuffing from Gourmet

Homemade Cranberry Sauce, plus 10 Things to do with Leftover Cranberry Sauce

Whole Wheat Bread Rolls from Foodista.com

Apple Galette with Vegan Crust

The Día de los Muertos dinner at JBH showcased 8 chefs from New York, Boston, and Pennsylvania. And I must say that it was a fabulous meal bursting with colors, flavors, and textures.

There were 6 passed hors d’oeuvres at the cocktail reception. At dinner, there were 5 entrees, and a few desserts. So, the good thing is that they give you your money’s worth and even if you don’t like everything on the menu, you will surely find at least a few things that would satisfy your palate. Plus, they usually serve a different wine, beer, or other beverage with each course.

By the same token, it’s not a cheap dinner, and it behooves one to try and enjoy as much of it as possible. At the risk of sounding judgmental, from the couple of times I had dinner there, I can say that the clientele is usually well heeled. But there are those, like me, who would not be able to pull together, or justify, the money needed for a meal at James Beard regularly, but who, once in a while, want and need to indulge themselves with a fabulous culinary experience in a place that is legendary in the food world.

Tlacoyos

The cost for dinners vary, but usually they are well over $100 for both members and non-members. I was able to eat there the first time because I was there as a journalist (and, therefore, it was free) and this time because I have a student membership, which gains me entry at a still-steep $55.

I found myself eating things that I would not have normally eaten. Aside from the fact that I was a vegetarian for so many years, there are certain meats that I never liked so never ate in the first place. But I was going to get my money’s worth. And, on a non-monetary level, I don’t get many opportunities to experience haute cuisine, so when I do, I try everything—just because. So here’s my assessment of this great meal.

Hors d’oeuvres

Slow-Roasted Goat Tlacoyos with Watercress and Goat Cheese Crema. I didn’t even know this was goat. It wasn’t goaty. It was tender and coated in a delicious sauce and was made beautiful by a fluff of microgreens, giving it freshness and lightening up the richness of the meat.

Blue Corn Sopes with Refried Black Beans, Corn–Tomatillo Salsa, and Cotija Cheese. There’s such an earthy quality about blue corn that really makes you feel like you’re partaking of something ancient and revered. It’s always a nice counterbalance to black beans and spicy salsa. This was a vegetarian’s Mexican dream.

Ceviche

Red Chile Sopes with Coconut–Habanero Shrimp and Cured Red Onions. I’m not crazy about seafood, but I gave this one a go. It had a spicy-sweet flavor that was complex and covered any sea flavors that don’t usually appeal to me. The coconut-chile sauce was mildly reminiscent of Southeast Asian dishes, but it had its own Latin twist.

Octopus Alambres with Poblano Peppers, Pearl Onions, and Lemon Vinaigrette. I couldn’t bring myself to try this one.

Chicken Tostada

Oaxacan Cheese Albóndigas with Anchoberry Barbecue Sauce. These were meatballs skewers, and I thought they were beef at first. I found out they were lamb. I don’t eat lamb because a) they’re too cute and b) it’s too gamey. I was stunned to find that I actually liked them. They were tender and the barbecue sauce was so sweet and delicious that I was tempted to eat more. But I refrained. I just couldn’t do it.

Calabasa Soup with Toasted Chile Pepitas, Piloncillo, and Canella. This soup was FABULOUS. They served this in tall shot glasses with the pepitas sitting on top. The calabasa was sweet and smooth and had just the right amount of seasoning. Then that little crunch at the end as you toss it back is so satisfying. I had 3 of those.

Dinner

Cucumber Margarita

Hiramasa Ceviche with Kiwi, Lime Sorbet, and Melon Vinaigrette. I’m not crazy about fish and anyone who knows me knows that sushi/shashimi and I are not bosom buddies. But I tried a piece and I must say, it was quite good. Light and not fishy at all. The kiwi, lime, and melon all gave it such a light, fresh taste, the fish almost seemed like a slice of fruit. This was accompanied by a cucumber margarita, which was also refreshing while having a definite margarita flavor.

Chicken Tostada with Avocado, Sea Urchin Crema, and Salsa Borracha. This was an interesting interpretation of a tostada. The chicken was tender and flavorful but made almost buttery by the slices of avocado that were wrapped around it. The “tostada” was a crispy ribbon holding up the other elements. It was playful and creative.

Chile Meco Relleno

Chile Meco Relleno: Pork, Black Currant, Pine Nut, Almond, and Green

Olive–Stuffed Meco Chile. As expected, this dish was somewhat spicy, but not unbearably so. Meco chiles were stuffed with shredded pork, which was extremely tender. The almonds had a sweet coating and were a least crisp contrast to the almost creamy stuffing.

Seared Striped Bass

Seared Striped Bass with Smoked Bacon–Black Bean Broth, Poblano Peppers, and Güero Chilies. I hate to say it, but the sea bass, as beautiful as it looked, was a bit dry and bland. This is not just me saying this; several of my table mates said it as well. This was probably the only dish that disappointed, but only by a little.

Braised Pork Belly with Calabaza Tamale, Nopales–Pomegranate Salad, Fried

Calabaza Tamale

Cheese, and Mole Negro. The tamale was so incredibly delicious. They made it easy to eat by bundling the corn husks into candy shapes (tied at the ends) with an opening on the top. The calabaza was perfectly seasoned and had a sweet-spicy profile. The Nopales–Pomegranate Salad on top was an interesting use of nopales, and the fried cheese came in the surprising form of little croutons. Pork belly is another thing I would never have eaten (just the name alone turns me off), but, going with the flow, I tried it. It practically melted in my mouth. What can I say?

Desserts

Dessert Duo: Dulce de Leche Budino and Plantain–Cinnamon Napoleon. The budino. Wow. This dessert, a parfait of cream and dulce de leche, was outrageous. It was creamy, smooth, and sweet without being cloying. There were little crunchy things on top and when they brought all the chefs out at the end, someone asked about what the little crunchy things were. The chef who made them said that they were duck cracklings, baked with sugar and vinegar and sweetened with Stevia. I was floored. The crunchies were sweet and almost maple-y. The Napolean was delicious, too, but next to the budino, it paled.

Dulce de Leche Budino and Plantain–Cinnamon Napoleon

Chefs’ Collaborative Dessert:
Plantain-Crusted Chocolate–Mulato Chile Truffles
Pecan Shortbread Cookies with Powdered Sugar
Miniature Pan de Muerto with Tangerine Marmalade

Of all these, my favorite was the pecan shortbread cookies. It was just these little one-bit morsels that was crumbly, nutty, and tender. The other desserts held their own, though. The pan de muerto was a little dry but the flavor of rosewater was delicate rather than overpowering.

Coffee service included a selection of teas, which were brought to the table in this beautiful wood box, and the selection made me feel like a kid trying to choose a toy. I finally settled on Organic African Nectar, fruity and floral.

And, so, with a round of applause for the chefs, a few nice-to-meet-yous to my table mates, I left the James Beard House and headed home, full, sated, and inspired.

For information on the James Beard House and to check out their schedule of events, click HERE.

We have a long way to go in this country but I’m grateful every day that I, as a woman, am allowed to vote, hold office, pursue the job of my choice, can wear whatever I please, and have legal recourse if any of my rights to the above choices are violated. The extent of those rights and the success of any legal action can be argued, but at least I’m not forced to walk around in a burqa.

On that note, have a great holiday. Here are some Fourth of July recipes from

FoodNetwork.com

FoodNetwork.com. The one below is for a Watermelon Cooler by Paula Deen. Enjoy!

Watermelon Cooler

Yield: 2 servings

Ingredients

• 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
• 1 cup lemon sorbet
• 1 lemon, zested
• 1 1/2 cups cold water
• Watermelon wedges and mint, for garnish

Directions

St. Patrick’s Day is over a thousand years old, but Americans tend to commemorate the day with lots of food and alcohol. The holiday honors the 5th-century Brit who brought Christianity to Ireland, so because of its religious overtones and solemn occasion, the only treat allowed then was bacon and cabbage, because Lenten prohibitions on meat were waived on this day. Food was so not really a part of the tradition of this holiday that up ’til the 1970s Irish pubs were closed on the day, by law.

But the holiday acquired its more celebratory tone in the US. Irish immigrants started expressing their patriotism in 1762 with parades and parties. Initially shunned by non-Irish (probably fueled by a bit of bigotry), the number of Americans with Irish roots created a 20th-century surge among Irish Americans.

Authentic Irish spreads would include soda bread and stew, and though a few first-generation immigrants clung to the bacon and cabbage thing (updated to include corned beef, which was cheaper and sold by their Jewish neighbors in New York’s Lower East Side), the foods of choice were almost universally green. The struggle to find safe food dyes is a whole other story.

So if you join in on St. Patrick’s Day — even if you’re not Irish — have fun!

H/T slashfoods

Some people really get into it, as you can see:

Chicago, St. Patrick’s Day

The Italian Tribune has reviewed my book, What, No Meat? Traditional Italian Cooking the Vegetarian Way, in their December 23, 2010, edition. It was a good one, so maybe I’ll get a couple of sales.   It would have been great if the review had come out a couple of months earlier, in time for Christmas sales. But I guess you can’t have everything. I’ll take the review, no matter when it comes out! So far, it’s not on their website—I’m hoping that they do eventually post it.

***********************************

If you’ve visited me here before, you may know that from time to time, I talk about food holidays. I address them individually as they come up. But since it’s the beginning of the year, I thought I’d say a few words about food holidays in general, and point ahead to what we have to look forward to in the coming 12 months.

In the U.S., holidays are declared by Presidential proclamation. (There’s a slightly more detailed explanation of how holidays and observances at TheNibble.com.) Many of these food holidays were contrived by manufacturers of food products as a way to get people to eat more of said products. Some are quite blatant, like Nutella Day (February 6), National Fig Newton Day (January 16), National Kahlua Day (February 27), National Fluffernutter Day (October 8), and Jell-O Week (second week of February). Some are less so: National Artichoke Hearts Day (March 16), National Peanut Butter Day (January 24), Dog Biscuit Appreciation Day (February 23), Bock Beer Day (March 20), National Rocky Road Ice Cream Day (June 2) (obviously, you have to go out and buy these products, even though no particular brand name is associated with them).

Some holidays reflect the season: Hot Toddy Day  (January 11), Celebration of Chocolate Month (February), Pick Strawberries Day (May 20), International Picnic Day (June 18), National Hot Dog Month (July), Eat Outside Day (August 31), Pumpkin Day (October 26), National Turkey Day (fourth Thursday of November). (Interestingly, November is also Vegan Month—I think it’s a message.)

Other holidays are meant to raise awareness about an issue: Vegan Month (November), World Vegetarian Day (October 1), National Caffeine Awareness Month (March), National School Breakfast Week (second week of March), Eat All Your Veggies Day (June 17), Eat Better, Eat Healthier Month (October), National Fiber Focus Month (February), National Cholesterol Education Month (September), No Salt Week (first week of October), National Food Bank Week (second week of October), Good Nutrition Month (November).

Potent potables make quite a few appearances: Whiskey Sour Day (August 29), National Piña Colada Day (July 10),  National Irish Coffee Week (fourth week of January), National Margarita Day (February 20), National Amaretto Day (April 19), National Dry Martini Day (June 19), National Vodka Day (October 4).

Some holidays cater to our childhood comforts: Grilled Cheese Sandwich Day (April 12), Beans ‘n’ Franks Day (July 13), National S’mores Day (August 10), National Creamsicle Day (August 14), National Chocolate Milkshake Day (September 12), Homemade Cookies Day  (October 1). I must try and find out who’s trying to push National Chocolate-Covered Insects Day (October 14).

And some…well, I’m sure there’s some reason for their existence: Food Checkout Week (fourth week of February) , Don’t Put All Your Eggs in One Omelet Day (July 9), Cheese Sacrifice Purchase Day (July 29), Turkey Neck Soup Day (March 30), Four Prunes Day (October 17), Ice Cream and Violins Day (December 13).

As you can imagine, December is filled with food holidays that address the myriad treats that we all indulge in at that time of year, such as—

National Fruit Cake Month

National Pie Day — December 1

National Apple Pie Day — December 3

National Cookie Day — December 4

National Sacher Torte Day — December 5

National Date Nut Bread Day — December 22

National Pfeffernuesse Day — December 23

National Egg Nog Day — December 24

National Candy Cane Day — December 26

National Fruit Cake Day — December 27

There are a few, however, that don’t seem to quite fit into the December picture: National Gazpacho Day (December 6), National Lager Day (December 10), Kiwi Fruit Day in California (December 21), National Sangria Day (December 20), Microwave Oven Day  (December 6), National Bouilabaisse Day (December 14), National Maple Syrup Day (December 17). I would think that last one would be in February or March, when sugaring takes place in Northeastern U.S. and Canada.

Probably the greatest food holiday of all is…. INTERNATIONAL NO DIET DAY on May 6!!! Wooo!!!!

Here are just a few of the food holidays to mark on your calendar. You can celebrate them yourself or use a few as themes for dinner parties. For example, use National Empanada Day (April to try out all those great empanada recipes you’ve been dying to try. Or, how about National Papaya Month? Ever have a papaya smoothie or a Cuban papaya, pineapple, and avocado salad? What about International Pickles Week (third week of May)? Exactly how many different foods can you pickle? You’d be surprised. In the U.S. South, pickled watermelon rind is common, and in Hawaii, pickled mango is a treat. In fact, just about every kind of food you can imagine is pickled somewhere in the world.

March is National Celery Month. Didn’t think there were very many things to do with celery, besides chopping it up for soups or potato salad? Well, have I got news for you. Now, I’m not a fan of cooked celery, but cream of celery soup is to die for. There is an excellent recipe in Soup: A Way of Life by Barbara Kafka for Cream of Celery Soup. And in my book, What, No Meat?, I have a recipe for Simple Celery Salad.

Some of these holidays are fun, some are bizarre, some are just silly. But allow them to be the excuse you have been looking for to cook or bake something new, something you haven’t tried before. And at the end of the year, there are two final holidays that say it all:

National Bicarbonate of Soda Day — December 30

National Champagne Day — December 31

Below is a partial list of food holidays. For more complete lists, check out these sites:

American Food and Drink Days

TheNibble.com

National Food Holiday Directory

And if you need even more reasons to celebrate food, check out the “Today in Food History” page at FoodReference.com.

Have a great holiday, everyone!

January

Bread Machine Baking Month

National Egg Month

National Oatmeal Month

National Soup Month

National Wheat Bread Month

Prune Breakfast Month

National Pizza Week — Second Week

Bloody Mary Day — January 1

Apple Gifting Day — January 1

National Cream Puff Day — January 2

National Shortbread Day — January 6

National Tempura Day — January 7

English Toffee Day — January 8

Curried Chicken Day — January 12

National Peach Melba Day — January 13

International Hot & Spicy Food Day — January 16

Hot-Buttered Rum Day — January 17

Peking Duck Day — January 18

National Cheese Lover’s Day — January 20

National Granola Bar Day — January 20

New England Clam Chowder Day — January 21

Lobster Thermidor Day — January 24

National Blueberry Pancake Day — January 28

Brandy Alexander Day — January 31

February

Berry Fresh Month

Canned Food Month

Great American Pies Month

National Hot Breakfast Month

National Grapefruit Month

Potato Lover’s Month

Sweet Potato Month

Shape Up With Pickles Time — First Week

Great American Pizza Bake — Second Week

Kraut and Frankfurter Week  — Second Week

National Pancake Week — Fourth Week

National Baked Alaska Day — February 1

Crepes Day (France) — February 2

National Carrot Cake Day — February 3

Homemade Soup Day — February 4

National Stuffed Mushroom Day —  February 4

National Chocolate Fondue Day — February 5

National Bagels and Lox Day —  February 9

National Plum Pudding Day — February 12

National Creme-Filled Chocolates Day — February 14

National Almond Day — February 16

National Indian Pudding Day — February 17

National Café Au Lait Day  — February 17

Crab-Stuffed Flounder Day — February 18

Drink Wine Day — February 18

National Chocolate Mint Day — February 19

National Sticky Bun Day — February 21

National Tortilla Chip Day — February 24

National Chocolate-Covered Nuts Day — February 25

National Pistachio Day — February 26

March

National Peanut Month

National Sauce Month

Maple Syrup Saturday — Third Saturday

National Mulled Wine Day  — March 3

National Blueberry Popover Day — March 10

Oatmeal-Nut Waffles Day — March 11

National Baked Scallops Day — March 12

Coconut Torte Day — March 13

National Pears Helene Day — March 15

National Ravioli Day — March 20

National Chip and Dip Day — March 23

Waffle Day—  March 25

National Lobster Newburg Day — March 25

Spinach Day — March 26

National Spanish Paella Day — March 27

Something on a Stick Day — March 28

National Black Forest Cake Day — March 28

National Lemon Chiffon Cake Day — March 29

Tater Day  — March 31

National Clams on the Halfshell Day — March 31

Oranges and Lemons Day — March 31

April

National Soy Foods Month

National Egg Salad Week  — Second Week

National Sourdough Bread Day —  April 1

Chinese Almond Cookie Day — April 9

National Cinnamon Crescent Day — April 10

National Cheese Fondue Day — April 11

National Eggs Benedict Day — April 16

Day of the Mushroom  — April 16

National Cheeseball Day — April 17

Animal Crackers Birthday —  April 18

National Pineapple Upside Down Cake Day — April 20

Lima Bean Respect Day — April 20

Chocolate-Covered Cashew Truffle Day — April 21

National Zucchini Bread Day — April 25

May

National Asparagus Month

National Barbeque Month

National Gazpacho Aficionado Month

National Homebrew Day — May 4

National Hoagie Day — May 5

Oyster Day  — May 5

National Crepes Suzette Day — May 6

National Empanada Day — May 8

National Butterscotch Brownie Day  — May 9

Eat What You Want Day — May 11

National Fruit Cocktail Day — May 13

National Buttermilk Biscuit Day — May 14

National Coquilles St. Jacques Day — May 16

National Quiche Lorraine Day — May 20

National Strawberries and Cream Day — May 21

National Vanilla Pudding Day — May 22

National Taffy Day — May 23

National Grape Popsicle Day — May 27

National Brisket Day — May 28

National Mint Julep Day  — May 30

National Macaroon Day  — May 31

June

National Hazelnut Cake Day — June 1

National Egg Day — June 3

National Cognac Day — June 4

National Gingerbread Day — June 5

National Applesauce Cake Day — June 6

Jelly-Filled Doughnut Day—  June 8

Herbs & Spice Day — June 10

Kitchen Klutzes of America Day — June 13

National Indian Pudding Day — June 27

National Orange Blossom Day —  June 27

National Tapioca Day— June 28

National Almond Butter Crunch Day — June 29

National Ice Cream Soda Day — June 30

July

National Baked Bean Month

National Culinary Arts Month

National July Belongs to Blueberries Month

Sundae Sunday  — Third Sunday

Creative Ice Cream Flavor Day — July 1

National Anisette Day  — July 2

Eat Beans Day — July 3

National Barbecued Spareribs Day — July 4

National Piña Colada Day—  July 10

National Grand Marnier Day —  July 14

Pick Blueberries Day — July 14

National Corn Fritters Day — July 16

National Daiquiri Day —  July 19

Fortune Cookie Day —  July 20

National Crème Brûlée Day — July 27

National Scotch Day—  July 27

August

National Brownies at Brunch Month

National Apple Week — Second Week

National Mustard Day — First Saturday

Grab Some Nuts Day  — August 3

National Lasagne Day — August 4

National Waffle Day — August 5

National Banana Split Day — August 10

Julliene Fries Day — August 12

Bratwurst Day — August 16

National Rum Day — August 16

Hot & Spicy Food Day —  August 19

National Spumoni Day — August 22

Eat a Peach Day  — August 22

Whiskey Sour Day —  August 25

Banana Lover’s Day — August 27

More Herbs, Less Salt Day — August 29

Swiss Winegrowers Day —  August 29

Chop Suey Day  — August 29

Lemon Juice Day  — August 29

National Toasted Marshmallow Day  — August 30

National Trail Mix Day — August 31

September

National Honey Month

National Organic Harvest Month

Biscuit and Gravy Week  — Second Week

National Wild Rice Week  — Fourth Week

National Welsh Rarebit Day — September 3

National Coffee Ice Cream Day — September 6

Weinerschnitzel Day — September 9

TV Dinner Day  — September 10

Snack a Pickle Time — September 13

National Apple Dumpling Day — September 17

National Butterscotch Pudding Day — September 19

National Rum Punch Day  — September 20

International Banana Festival — September 21

National Cherries Jubilee Day  — September 24

Crab Meat Newburg Day — September 25

National Food Service Employees Day  — September 25

Drink Beer Day — September 28

National Coffee Day  — September 29

National Hot Mulled Cider Day — September 30

October

Eat Country Ham Month

National Apple Month

National Popcorn Poppin’ Month

National Chili Week — First Week

American Beer Week  — Second Week

National School Lunch Week — Second Week

National Kraut Sandwich Week — Third Week

Pickled Peppers Week  — Third Week

Sweetest Day  — Third Saturday

National Taco Day — October 4

National Frappe Day — October 7

Moldy Cheese Day — October 9

Submarine-Hoagy-Hero-Grinder Day — October 9

National Sausage Pizza Day — October 11

World Egg Day — October 11

National Gumbo Day — October 12

National Yorkshire Pudding Day — October 13

National Roast Pheasant Day — October 15

Good and Plenty Day — October 24

National Greasy Foods Day — October 25

Pretzel Day — October 26

Mince Meat Pie Day — October 26

Wild Foods Day — October 28

National Candy Corn Day — October 30

Buy a Doughnut Day — October 30

National Candy Apple Day — October 31

Trick or Treat for UNICEF Day  — October 31

November

Georgia Pecan Month

National Peanut Butter Lover’s Month

Raisin Bread Month

National Fig Week — First Week

National Leftovers Day — Fourth Friday

National Vinegar Day — November 1

National Deviled Egg Day — November 2

National Sandwich Day — November 3

National Cappuccino Day — November 8

National Harvey Wallbanger Day —  November 8

National Scrapple Day — November 9

Cook Something Bold & Pungent Day — November 9

National Pizza With Everything Day (Except Anchovies) —  November 12

National Indian Pudding Day — November 13

National Fast Food Day —  November 16

National Espresso Day — November 23

Eat a Cranberry Day — November 23

National Bavarian Cream Pie Day — November 27

National French Toast Day — November 28

December

Cookie Cutter Week — First Week

Lager Beer Week — Second Week

National Cotton Candy Day  — December 7

National Noodle Ring Day — December 11

National Cocoa Day — December 12

National Chocolate Covered Anything Day — December 16

National Roast Suckling Pig Day — December 18

National Hard Candy Day  — December 19

National Fried Shrimp Day  — December 20

Pepper Pot Day — December 29

* Peanuts and nuts (such as pistachios, walnuts, and pecans)

* Dried fruit (raisins, cranberries, etc.)

* Fresh fruit (probably the most popular being strawberries, cherries, oranges, apples,  bananas, pineapples, and pears)

*Cakes (both big cakes covered in ganache and little ones in the form of petit fours)

* Candy

* Pretzels (MY favorite!)

And, yes, even insects. It seems that chocolate-covered grasshoppers, crickets, worms, ants, and other insects are delicacies. I’m an adventurous eater and I’ll try many things, but that’s not one of them. I’m not judging—anyone who gets their kicks eating a milk chocolate-covered slug, hey, get your bug on. I, however, will pass on those.

Chocolate-covered goodies means more than a box of Raisinets (although, lacking anything else, a box of Raisinets isn’t bad). And a box of goodies covered in silky, smooth chocolate—whether milk, dark, or white—makes a beautiful gift for anyone. So give it a try. Here’s a recipe for Paula Deen’s Chocolate-Covered Pretzels with Sprinkles, courtesy of Food Network.com. I will be skipping next week, since it will be Christmas Day, so I want to wish you all a happy, safe, peaceful holiday.  Buon Natale and Felice Anno Nuovo!

Chocolate-Covered Pretzels with Sprinkles

Ingredients

1 12-ounce package milk chocolate chips
1 12-ounce package white chocolate chips
24 large pretzel rods
Assorted holiday sprinkles

Directions

Photo: Miki Duisterhof, FoodNetwork.com

Place the milk chocolate chips in a microwave-safe bowl and the white chocolate chips in another. Microwave one bowl on high for 1 minute. Remove and stir with a rubber spatula. (The chips should melt while you are stirring, but if they don’t, you can continue to microwave for 15 more seconds, then stir again.) Wash and dry the spatula. Microwave the other bowl on high for 1 minute, and stir until the chocolate is melted.

Dip one pretzel rod into the milk chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. Hold the rod over a piece of wax paper and shake sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Coat another pretzel with white chocolate and sprinkles. Repeat until you’ve coated all the pretzels, half with milk chocolate, half with white chocolate, and let dry completely, about 24 hours. (Cover any remaining chocolate with plastic wrap and store in the refrigerator.)

Photo by: Brian Leatart

Hi, all. I hope everyone had a fun, delicious Thanksgiving. Now, with the turkeys out of the way, the baking season begins and, as you can imagine, every day in December is some food holiday, most of which are for baked goods. December 3 was National Apple Pie Day. Practically an official national dessert, apple pie can be found everywhere, from small, out-of-the-way diners to fancy bistros. (In fact, Farmer’s Almanac readers voted apple pie as the national dessert.) I can’t imagine that there is anyone in this country who has not had apple pie at least once in their life. It’s like a rite of passage to sample a piece of the soft, sweet apples dusted with cinnamon and nutmeg and blanketed in a flaky, buttery double crust. It is on the list of American comfort food.

Apple pie also the kind of dessert that has no season or holiday associated with it—people will bake and eat apple pie any time of year. You will find it served just as readily at a Fourth of July barbecue as on a Thanksgiving table.

Although apples are not native to the New World, they have become a staple of American farms across the nation and are ranked in the top 20 crops in the U.S. American children are told the story of Johnny Appleseed (real name John Chapman), planting apple seeds during his journeys around the Midwestern countryside.

In the 20th century, apple pie became the symbol of America and everything associated with it, and when American soldiers were asked during WWII what they believed they were fighting for, the iconic response became: “For Mom and apple pie.” That says it all.

So, in honor of Apple Pie Day and to encourage you all to try your hand at this beloved dessert, I offer you here three different apple pie recipes. For you à la mode lovers, top yours with a good quality ice cream. The best homemade pie deserves the best-tasting ice cream. Enjoy!

Classic Double-Crust Apple Pie

(Courtesy of Epicurious.com, first appearing in Bon Appétit, November 2001)

Tart apples and sweet ones come together in this all-American favorite.
Yield: Makes 8 servings

Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
4 tablespoons (about) ice water

Filling
Nonstick vegetable oil spray
1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
3/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon plus large pinch of ground cinnamon

1/2 teaspoon vanilla extract
1 tablespoon all purpose flour

3 tablespoons unsalted butter, diced
1 tablespoon whole milk

For crust:
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)

For filling:
Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.

Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.

Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

Cranberry Apple Pie

(Courtesy of Applepierecips.net)

Wonderful pie for the fall holiday season. Homemade pie crust filled with apples, nutmeg, cardamom, cranberry sauce, Amaretto liqueur, and lemon zest. Baked until crust is golden brown and filling is bubbling out the top.

1-3/4 cups Flour
1/2 cup crushed Pecans
1/2 teaspoon Kosher Salt
6 tablespoons Butter, softened
3 tablespoons Vegetable Shortening
1/2 cup Ice Water
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cardamom
1 (21 ounces) can Apple Pie Filling
1 (16 ounces) can Whole Berry Cranberry Sauce
1 tablespoon Amaretto Liqueur
1 tablespoon Cornstarch
1 teaspoon Lemon Zest

Preparation:
1. In medium bowl, combine flour, crushed pecans, and kosher salt.
2. Using fork or pastry cutter, cut in butter and vegetable shortening until crumbly and pieces are pea sized.
3. Stir in water a few tablespoons at a time, until dough forms ball.
4. Remove 1-cup of dough ball and set aside to use for lattice top.
5. Flour a dry flat surface. Flatten dough, and roll dough out from center to edge, forming 12-inch circle.
6. Place dough into 9-inch glass pie plate.
7. Preheat oven to 375 F.
8. In medium bowl combine nutmeg, cardamom, apple pie filling, whole cranberry sauce, Amaretto liqueur, cornstarch and lemon zest.
9. Pour apple pie filling mixture into pie crust.
10. Flatten dough and roll out to form 8-inch circle.
11. Cut ½” strips for lattice top. Weave the dough in crosswise pattern on top of pie.
12. Trim off any excess dough off edges. Flute the edge with fingers.
13. Bake apple pie 55 to 60 minutes Crust should be golden brown and pie filling bubbly.
14. Allow cooling and serve warm.

Apple Pecan Pie

(Courtesy of ApplePieRecipes.net)

The perfect holiday pies. Filling features apples, cinnamon and sugar. Topped with a mixture of pecans, quick cooking oats, flour, brown sugar and butter. Pies are baked until bubbly. Serve with caramel ice cream topping.

Pastry for Double-Crust Pie (9 inches)
1 cup Sugar
1/3 cup All-Purpose Flour
2 teaspoon Cinnamon
1/4 teaspoon Salt
12 cups thinly sliced Tart Apples (about 10 apples)

Topping:
1 cup packed Brown Sugar
1/2 cup All-Purpose Flour
1/2 cup Quick Cooking Oats
1/2 cup cold Butter
1/2 to 1 cup chopped Pecans
1/2 cup Caramel Ice Cream Topping

Preparation:
1. Preheat oven at 375 F.
2. Place the 2 pie crusts in 9-inch glass pie plates.
3. Trim and flute edges decoratively. Set aside.
4. In large bowl, combine sugar, all-purpose flour, cinnamon and salt.
5. Add apples to flour mixture. Toss to coat. Spoon apple pie mixture into pie crusts.
6. In medium bowl, combine brown sugar with all-purpose flour, and oats.
7. Cut in butter with fork until crumbly.
8. Sprinkle brown sugar mixture over apples.
9. Cover edges loosely with foil.
10. Bake 25 minutes. Remove foil from pie crust edges.
11. Bake additional 30 minutes or until filling is bubbly.
12. Allow pie to cool at least 10 minutes.
13. Sprinkle top with pecan pieces and drizzle with caramel ice cream topping.

Vegans can still pick their way successfully through a Thanksgiving meal. Where you can really shine, however, is at dessert time. Over the years, complaints about vegan desserts have ranged from tasteless and flour-y to boring and “hard” to downright “bad” and cardboard-flavored.

But recipes have evolved and been refined. Sugars have been replaced with fruit purees and agave nectar; dairy has gone soy; eggs have been deemed obsolete; and rich flavor has taken over. Vegans can now rejoice at their creations. So sayeth the agave god.

Photo by Alfred Cheney Johnston, 1920 or before

Let the meat-eaters have their turkey, the purists their mashed potatoes with cream and butter, the

vegetarians their quiche. When the coffee is put up and the pies and cakes start making their appearances, it’s time for the vegans to shine. Here are three fabulous desserts that you can whip out: Coconut Cake from Chooseveg.com, Almond Rice Pudding from VegWeb.com, and Butterscotch Brownies from SavvyVegetarian.com. Expect a standing applause.

See you next week for Part 3 of the Countdown to Turkey Day.

Coconut Cake

* For the Cake:
* 8 oz. silken tofu
* 1 lb. plus 5 oz. sugar
* 2 cups coconut milk
* 12 oz. coconut flakes
* 1 cup canola oil
* 1 lb. plus 4 oz. all-purpose flour
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda

* For the Icing:
* 1 lb. soy margarine
* 1 lb. powdered sugar, sifted
* 1/4 cup coconut milk

Preheat the oven to 350°F. Put the first 5 ingredients into the bowl of a food processor and puree until thick and uniform in texture. Add the last 3 ingredients and process until smooth. Pour the batter into 2 (9-inch) parchment-lined cake pans that have been coated with nonstick cooking spray. Bake for about 1 hour. Let cool.

For the icing, mix the ingredients until smooth. Spread on the cooled cake.

Almond Rice Pudding

Ingredients:

3/4 cup uncooked white or brown rice (*might need to add a little more rice)
1 cup water
1 1/2 cups almond milk (you can substiute plain soy or rice milk with 1 tablespoon almond extract)
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 cup raisins, dried cranberries or dried blueberries (optional, for very different flavor)

Directions:

1. In a medium-sized saucepan, combine rice and water. Bring to a fast boil and reduce heat. Simmer for 10 minutes or until water is absorbed (I found it was much faster than 10 minutes).

2. Stir in almond milk and maple syrup, stirring until the rice mixture is as soupy as cooked cereal (25 minutes roughly at a simmer).

3. Remove from heat and stir in cinnamon and optional dried fruit. Eat warm or room temperature.

*I kept adding more rice because I thought it wasn’t near thick enough, but the simmering time is what gave it that pudding consistency, so be patient!

Source of recipe: This is a slight modification of a recipe from “Vegan Meals for One or Two” by Chef Nancy Berkoff

Makes: 3 Servings, Preparation time: 5 min, Cooking time: 35 min

Butterscotch Brownies

1. 2/3 cup veggie spread (we use Earth Balance)
2. 1 1/2 cups packed brown sugar
3. 1 1/4 cup unbl. wh. flour
4. 1 Tbsp baking powder
5. 1/2 tsp salt
6. 1 tsp vanilla
7. 1 Tbsp egg replacer + 1/3 c soymilk
8. 1/2 cup chopped walnuts
9. 1/2 cup dried unsweetened shredded coconut

Directions:

1. Preheat oven to 350 degrees
2. Oil a 9 x 9 inch baking pan and dust with flour
3. Whip egg replacer with soy milk, or beat eggs
4. Mix flour, baking powder and salt
5. Melt veggie spread or butter
6. Remove from heat and beat in brown sugar and vanilla
7. Beat in egg replacer or eggs
8. Stir in the nuts and coconut
9. Mix in the dry ingredients
10. Spread in pan and bake for about 25 minutes
11. Cool 15 minutes in the pan on a cooling rack, cut in squares and serve