Posts Tagged With: Bavaria

331/365: National Bavarian Cream Pie Day

If you’re a pie fan, you’ll enjoy today’s holiday Bavaria much. November 27 is National Bavarian Cream Pie Day!

The day before Thanksgiving isn’t ideal for celebrating a pie, but there’s nothing we can do about that pesky calendar. In a perfect world, we would at least be honoring pumpkin pie, but nope. That one’s coming up later in the year. On Christmas Day, as a matter of fact, which is going to be all sorts of fun because we traditionally have cheesecake that day. Ahh well, by then we’ll just have a few days left in the challenge, and will probably just be glad that it’s nearly over!

Bavarian cream is a gelatin-based pastry cream invented by Marie Antoine Carême, a legendary French chef (he’s a dude; don’t be fooled by that name) who is considered the forefather of haute cuisine and is often called “the chef of kings, and the king of chefs.” He was sort of the Gordon Ramsay of his day, I suppose, only minus a few thousand f-words. It was named after Bavaria, a state in Germany, of course. The first recipe in an American cookbook appeared in D.A. Lincoln’s Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking in 1884. Fannie Farmer got in on the action in 1896, with her own recipe. While Bavarian cream is delicious on its own, it has since become a popular pie filling that requires two hours of refrigeration and nothing more. Other than the ingredients, time, and labor used in preparing the cream itself and the pie crust, of course. But other than that – easy peasy!

To celebrate, I made a miniature pie, a trick I learned early this year. The Bavarian cream was a simple mixture of cream cheese, instant vanilla pudding mix, milk, and Cool Whip. I used refrigerated pie dough and lined a mini tin with that, baked it (in the toaster oven, no less) and topped with the Bavarian cream filling. It was surprisingly delicious!

Tara couldn’t resist digging into it with her fingers. 🙂

National Bavarian Cream Pie Day

Categories: Desserts, Pastry | Tags: , , , , | 3 Comments

176/365: National Strawberry Parfait Day*

Today’s food holiday is perfect! Literally. It’s the French word for “perfect.” June 25 is National Strawberry Parfait Day!

It’s also National Catfish Day. I personally would have preferred celebrating this dish instead, as I love a good fried catfish and there are a couple of really good Southern restaurants in Portland that serve catfish. But Tara isn’t real keen on the fish, so we agreed to celebrate with strawberry parfaits instead. Why break the dessert streak, anyway?

Not too long ago we had chocolate parfaits, so this is somewhat familiar territory for us. Only this time we are fortunate to have fresh strawberries to use. Specifically, Hood strawberries from Oregon, which we picked up from the farmer’s market on Sunday. Hoods are the sweetest, juiciest, most flavorful strawberries in the world. I’m convinced of this. I have friends in California who insist their strawberries are better, but to me it’s not even close. Ours blow theirs away hands down. Click on the above link if you want a refresher course on the history of parfait.

Here’s a fun and random fact about strawberries. In Bavaria, people living in the countryside have an annual rite each spring in which they tie a basket full of strawberries to the horns of their cattle as an offering to elves, who they believe love strawberries and will reward the farmers with healthy calves and an abundance of milk as a thank you gesture.

Ha. Country folk.

I decided to mix things up and go healthier with these parfaits. I layered Tillamook vanilla yogurt, fresh Hood strawberries from Oregon, and granola for a tasty low-cal, low-fat treat. It was very good. But also would have been more apropos for breakfast. Hmm…

National Strawberry Parfait Day

Categories: Desserts, Fruit | Tags: , , , , , | 5 Comments

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