343/365: National Pastry Day

Posted on December 9, 2013 by Midwest Mark

You’ll need some serious dough in order to celebrate today’s food holiday. December 9 is National Pastry Day!

And if that doesn’t translate to a holiday that is wide open to interpretation, I don’t know what does! Pastries refer to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are referred to as pastries. Alternatively, pastry may refer to the dough from which these baked products are made. Pies, quiches, and pasties all fall under this definition.

One thing we can agree on: pastries date back to ancient times. As far back as 2600 B.C., Egyptians were making pastries out of flour and honey, and dipping them in wine. As the recipe spread through the Mediterranean, the Romans, Greeks, and Phoenicians all made pastries out of filo dough. Pastry making became a skilled art in 16th and 17th century Europe, with a diverse array of types ranging from pastéis de nata in the west to pirozhky in the east.

To celebrate, we picked up some miniature cheese danishes and had one for breakfast. They were the perfect accompaniment to a cup of coffee!

National Pastry Day

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342/365: National Chocolate Brownie Day

Posted on December 8, 2013 by Midwest Mark

If you can’t decide between a cookie or a slice of cake today, why not settle for a cross between the two? December 8 is National Chocolate Brownie Day!

Now, we’ve already celebrated blonde brownies and cream cheese brownies and butterscotch brownies. I was surprised we hadn’t yet paid homage to the most popular of all brownies, chocolate. But it turns out we did, kind of. Tara made chocolate brownies for National Bittersweet Chocolate Day back in January. So, we have definitely been down this path before, and talked about the history of the brownie. It was created at the Palmer House Hotel in Chicago and originally featured an apricot glaze and walnuts; this version is still sold there to this day. But there are some enduring myths about how brownies came about, legends that refuse to die. According to various sources, brownies:

  • Were the result of a chef accidentally adding melted chocolate to biscuit dough;
  • Were invented when a cook forgot to add flour to the batter;
  • Were the creation of a housewife who did not have baking powder but decided to serve the flattened cakes to her guests anyway.

Like the Loch Ness Monster, these are nothing but tall tales. Although…

http://www.dailymail.co.uk/news/article-2402134/Could-finally-proof-Nessie-exists-Amateur-photographer-snaps-large-black-object-moving-beneath-waters-Loch-Ness.html

I’ll let you be the judge of that.

For our challenge, we baked a batch of chocolate brownies!  had every intention of baking a batch of chocolate brownies, but were so busy with cleaning and cooking and football watching it was easier just to run to the store and grab a gourmet chocolate brownie from the bakery. Plus that way, we were limited to 1/2 a brownie each, instead of who-knows-how-many we would have been tempted to eat. So, good choice! (It was amazing, too).

National Chocolate Brownie Day

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341/365: National Cotton Candy Day

Posted on December 7, 2013 by Midwest Mark

You might just take a cotton to today’s sweet food holiday. December 7 is National Cotton Candy Day!

For a day that will live in infamy, you’d think we’d celebrate with something a little classier. Besides, isn’t cotton candy associated with fairs and carnivals, and don’t those typically occur during the summer months? Oh well, it’s already been well established that if we were in charge of these food holidays, the calendar would look very different than it does.

Cotton candy – also known as candy floss (UK, Ireland, New Zealand, India and South Africa) and fairy floss (Australia) – is simply spun sugar. That’s the only ingredient. And surprisingly, it doesn’t even contain all that much sugar – about the same as you’d consume drinking a can of soda. Food color is added to give it that vibrant pink or blue hue. It first appeared in Europe in the 18th century, but at that time spun sugar was an expensive and labor-intensive process, and few could afford the treat. In 1897 machine-spun cotton candy was invented by a dentist (of all people!), William Morrison, and confectioner John C. Wharton. It was introduced at the 1904 World’s Fair as “fairy floss” and was a huge hit. Joseph Lascaux, another dentist (really?! I’m beginning to think this was all a big conspiracy to increase business) in New Orleans invented a similar machine in 1921 and called his product cotton candy, a name he patented. Fairy floss faded into obscurity except in Australia, where it’s still called that to this day. Good on you, mates! In 1972, an automated cotton candy machine was introduced, making it easier to package and mass market the stuff.

unnamedI wasn’t sure that we’d even be able to find cotton candy this time of year, but WinCo sells a packaged version year-round. You don’t get the stick like you find at circuses and fairs, but otherwise, it’s exactly the same. Sugary and sweet and melts in your mouth. A little odd in December, but hey – these holidays don’t always make sense.

National Cotton Candy Day

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340/365: National Gazpacho Day*

Posted on December 6, 2013 by Midwest Mark

If you’re a fan of eating cold soup in one of the coldest months of the year, then…you’re weird. But apparently, not alone. December 6 is National Gazpacho Day!

It’s also National Microwave Oven Day and National Cook for Christmas Day. I suppose we could have taken the easy way out and nuked a bag of microwave popcorn, but where’s the fun in that? And, Christmas is still nearly three weeks away. Unless we cooked something that could then be frozen, I’m pretty sure it would be stale or moldy by then. I’d rather not spend the magical day praying to the porcelain gods, so gazpacho it is! Even though it makes no sense to me, having this holiday now. Kind of like National Vichyssoise Day made no sense to me in November.

Gazpacho is a tomato-based vegetable soup, usually served cold, that originated in southern Spain. It’s a staple of Spanish and Portugese cuisine. (Well, of course it is. The climate there is decidedly warmer. Although even over there, it’s more often considered a summer dish). Most recipes include some or all of the following ingredients: stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. The soup can be traced back to ancient times, and may have its roots either the Moors or Romans. (Let’s face it, it was probably the Romans. They had their hands in everything else back in the day).

I was actually excited to find a recipe for Gazpacho Shooters. These are both simple and fun, and don’t require a lot of prep work – and, they contain most of the key ingredients, anyway. Here’s the recipe:

Ingredients

1 16 oz. container salsa
1 cup Bloody Mary mix
3/4 cup finely chopped cucumber
1/2 cup water

Preparation

Stir together salsa, Bloody Mary mix, cucumber, and water. Cover and chill until ready to serve. Serve gazpacho in 2- to 4-oz. shot glasses. Garnish with cucumber sticks, if desired.

We did just that, and I have to say, this was one of the more fun food holidays of the whole year! They were delicious. And couldn’t have been easier to make.

National Gazpacho Day

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339/365: National Comfort Food Day*

Posted on December 5, 2013 by Midwest Mark

Today’s food holiday is a throwback to simpler times, and is sure to evoke a sense of nostalgia. December 5 is National Comfort Food Day!

It’s also National Sacher Torte Day. I was intrigued by this, as I had no idea what a Sacher Torte is. Turns out it’s a specific type of rich chocolate cake made only in Vienna and Salzburg, Austria. It’s been around since 1832 and consists of two layers of dense chocolate sponge cake, separated by a layer of apricot conserve in the middle and covered in dark chocolate icing. Holy cow, that sounds good! Fortunately, it can be shipped globally. Unfortunately, when I went to the website, here’s what I saw:

Screen shot 2013-11-07 at 3.48.54 PM

Sadly, my experience with the Austrian language is limited to…umm…nothing. I don’t know one damn word. I mean, I get that the cake is 12 cm, but that’s about it. After some online research I was able to convert the price from Euros to dollars. $27.51, at the time of this writing. For a 12 cm cake. Plus international shipping. As dedicated as we are to this challenge, and as wonderful as I’m sure the torte is, I think we’re going to have to stick with comfort food instead.

The concept of comfort food may have been around forever, but the term wasn’t added to the dictionary until 1977. It is defined as food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. Comfort foods vary by culture and region. Some of the dishes commonly associated with American cuisine include apple pie, baked beans, chicken pot pie, chicken soup, fried chicken, green bean casserole, hot dogs, ice cream, macaroni and cheese, mashed potatoes, meatloaf, spaghetti, tomato soup, and tuna casserole, according to a poll conducted by about.com.

With so many comforting choices, we weren’t sure what to make! We’re experiencing bitterly cold weather this week, with highs only right around freezing. So a hearty mac ‘n cheese sounded like the best bet! We combined that with a kielbasa sausage and ended up with a soul-satisfying comfort meal to ward off the chill!

National Comfort Food Day

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338/365: National Cookie Day

Posted on December 4, 2013 by Midwest Mark

C is for cookie, that’s good enough for me. And it ought to be good enough for you, too. December 4 is National Cookie Day!

Our food holidays seem to be running out of steam and turning more “generic” as the year winds down. Instead of corn fritters, we’ve had fritters. Instead of German chocolate cake, it was cake. And now, instead of oatmeal raisin cookies, we’re just celebrating cookies. (We also have a generic National Pastry Day coming up. And just wait until National Chocolate Covered Anything Day. The sky’s the limit on that one). On the one hand this is good, as it allows us to get creative and do whatever we want. On the other hand, the lack of direction can leave us scratching our heads at times while trying to decide what, exactly, we should do. The holidays are a busy time of year. Who’s got time to think?!

December is also synonymous with baking in general, and cookies in particular. For some reason, Christmas cookies always seem extra tasty. Plus, you’ve gotta leave some out for Santa, right?

To celebrate, we went out to dinner at our favorite local salad bar/soup restaurant, Sweet Tomatoes. They serve cookies there, and we had a delicious pumpkin snickerdoodle. Very appropriate for the season!

National Cookie Day

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337/365: National Apple Pie Day*

Posted on December 3, 2013 by Midwest Mark

Today’s food holiday is about as American as baseball, hot dogs, and Chevrolet. December 3 is National Apple Pie Day!

And also National Peppermint Latte Day. I love a good latte, but find peppermint flavor a little strong for my liking in a coffee drink. And since we have options, we decided to celebrate National Apple Pie Day instead. Call it our ode to patriotism in the month of December.

While apple pies are viewed as a quintessential symbol of America, recipes date back to the 14th century – long before our country was even “discovered.” English apple pies consisting of good apples, good spices, figs, raisins and pear were popular around this time. They were baked in a cofyn – a casing of pastry – and the filling was colored with saffron. American apple pies took awhile to catch on; it was the 17th century when recipes first began to appear. This is primarily because there were no native apples in early Colonial settlements; apple trees had to be brought in from Europe and planted. And then, they had to mature – several years would pass before they could bear fruit. By the end of the 19th century, apple pie had become a symbol of American prosperity and national pride. A 1902 newspaper article declared, “No pie-eating people can be permanently vanquished.” During World War II, when soldiers were asked why they were going to war, the popular answer became “for mom and apple pie.” And, of course, who can forget this classic commercial? 

My mom baked an apple pie and shared it with us, and if that isn’t fitting – something about mom’s apple pie – then, I don’t know what is. Granted, she baked it last summer and had it stored in the freezer, but she defrosted it just for us. Aww…thanks, mom. It sure was delicious!

National Apple Pie Day

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336/365: National Fritters Day

Posted on December 2, 2013 by Midwest Mark

Don’t fritter away the day without enjoying a tasty, delectable fried treat. December 2 is National Fritters Day!

If you’re wondering haven’t they already done this before? then you have an excellent memory. Back in July we celebrated National Corn Fritters Day. Oh man, those were good! And simple to make. Fritters can consist of basically anything dredged in batter and fried in oil. Fruits, vegetables, and meat can all be turned into fritters; some of the more popular varieties include potato fritters, apple fritters, banana fritters, pineapple fritters, and zucchini fritters. Even crab cakes are technically considered a type of fritter, as is tempura.

Growing up, my mom used to make apple fritters. These were an amazing blend of sweetness and tartness, and a favorite childhood treat. I hadn’t had in at least 25 years…until a few months ago, when she surprised us with a batch. In retrospect, I know why she did this. We had had my parents over for dinner the evening we served corn fritters, and the following exchange occurred on the blog:

Screen shot 2013-11-07 at 2.42.07 PM

Well, it really wasn’t. I swear. But not long after, she made those apple fritters. Which were every bit as delicious as I remembered. The moral of the story? You can’t go wrong with a fritter.

I was torn between making those apple fritters, and the corn fritters we enjoyed last time. In the end, the fact that tomorrow is National Apple Pie Day swayed me toward the savory ones. Only this time, we added more ingredients to our original recipe (follow the link above), and I’m calling them Southwest Corn and Green Chile Fritters. They’ve also got diced onion, minced garlic, salt, pepper, and were delicious dipped in a green chili verde sauce.

National Fritters Day

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335/365: National Eat a Red Apple Day

Posted on December 1, 2013 by Midwest Mark

You’ll keep the doctor far away if you adhere to today’s food challenge. December 1 is National Eat a Red Apple Day!

Now that it’s December, we officially have only one month left in our food challenge! Time flies, huh? I’m beginning to think we just might pull this whole thing off. Knock on wood, of course.

When it comes to apples, red ones are among my favorites (though green ones have their charms, as well). We are fortunate enough to live in Washington state, by far the largest apple producer in the country. Approximately 59% of apples in the U.S. are grown here, followed by New York (10%), Michigan (8%), Pennsylvania (5%), and California (4%). As a result, I think I’ve become really picky over my apples. Red Delicious apples are certainly red, but anything but delicious. They are simply way overrated. If I’m shopping in the supermarket, I prefer Gala or Honeycrisp apples; otherwise, I’m partial to some heirloom varieties you can find up here, particularly Spitzenburg (which has the distinction of being Thomas Jefferson’s favorite apple). This year, I discovered a relatively new apple, the Crimson Crisp. We used one as the base for our caramel apple on Halloween.

Unfortunately, our crimson crisp apples are long gone, but finding a red apple in Washington in December is not a difficult task. I chose a Gala apple, while Tara went with a Red Delicious (despite my protestations). Hey, to each their own. I enjoyed my apple while watching the Broncos beat the Chiefs. That’s a win/win in my book!

National Eat A Red Apple Day

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334/365: National Mousse Day

Posted on November 30, 2013 by Midwest Mark

Those fond of hair gel, large antlered deer-like creatures, and foamy desserts all have reason to celebrate. November 30 is National Mousse Day!

OK, in reality, we’re only celebrating one type of mousse, and it’s not the kind that walks on four legs or keeps your hair neatly in place. Food blog, remember? Mousse is a classic dessert that has the distinction of being light yet rich. It is French for “foam” or “froth” and gets its consistency from folding in beaten egg whites or whipped cream. Mousse is usually made with chocolate, though the first mousses to appear were savory creations in 18th century France. Dessert mousses, often made with fruit, became commonplace in the latter half of the 19th century. One of the earliest recipes for chocolate mousse was printed in the Boston Daily Globe in 1892, but this was more of a pudding-like dessert. Foamy, airy “modern” chocolate mousses didn’t appear until the 1930s, when electric mixers were invented.

Mixing the mousse.

Mixing the mousse.

By the way, we already celebrated a National Chocolate Mousse Day earlier in the year, so this holiday is redundant. It doesn’t specifically mention chocolate, though. But when I mentioned this to Tara, she said, “what other kind of mousse is there?” That wife of mine, she’s got a point. And just like she did in early April, she again made a homemade mousse from scratch. This time she tried a recipe other than Julia Childs’. Tara actually liked it much better this time around. I have to admit, this one was lighter than the last. Delicious!

National Mousse Day

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