February 5th through 11th - National Food Holidays

I hope you enjoyed the Super Bowl & your favorite team won!  Here's this week's National Food Holidays:

February 5th - National Chocolate Fondue Day
February 6th - National Frozen Yogurt Day
February 7th - National Fettuccini Alfredo Day
February 8th - National Molasses Bar Day
February 9th - National Pizza Pie Day
February 10th - National Cream Cheese Brownie Day
February 11th - National Peppermint Pattie Day

February 5th:  National Chocolate Fondue Day

Here is a basic recipe for Chocolate or White Chocolate Fondue Recipe.  Dip away!

Ingredients:

1 cup heavy whipping cream (reserve 1/4 cup to thin if the fondue begins to thicken)

1 pound bittersweet chocolate, chopped or 1 pound of white chocolate, chopped

Preparation:

1.  Heat 3/4 cup cream in a heavy non-reactive saucepan or in double-boiler over moderate heat, until the cream comes to a simmer.

2.  Remove the pan from the heat and add the chocolate. Let the chocolate stand in the hot cream 3 minutes to soften, then whisk the chocolate together until smooth.

3.  Stir in the liqueur and/or chopped nuts and transfer the fondue to a fondue pot. If you don’t have a fondue pot or a brazier, use a ceramic bowl on a rack above a lit votive or tea candle.

4.  If the fondue becomes too thick, stir in the reserved cream, 1 tablespoon at a time, to the desired consistency.

Optional:  To add some flavor to your fondue, add 2 tablespoons Amaretto or Kahlua liqueur to Chocolate Fondue or 2 tablespoons Frangelico or Grand Marnier (or other orange liqueur) to White Chocolate Fondue.

Dippers:  A variety of items can be used for fondue dippers.  Some of the more traditional items are fruit (grapes, strawberries, pineapple, apples, and bananas), marshmallows, pound cake, angel food cake, pretzels, and brownie chunks.  Use your imagination.

February 6th:  National Frozen Yogurt Day

Frozen yogurt, as we know it today, first appeared on the scene in the 1980’s with the advent of the yogurt chain TCBY.  So my suggestion for today is that you go to the store and buy a variety of frozen yogurt and celebrate this day by...

1.  Throw an '80s Themed Frozen Yogurt Party.  To celebrate this inspired dessert, invite a bunch of friends to come dressed in their favorite 80’s attire, make a playlist of your favorite 80’s hits and buy pints of all your favorite flavors.  Complete the menu by asking everyone to bring their favorite topping and let the party begin!

2.  Check out your local Yogurt Store.  Many yogurt chains offer free Frozen Yogurt on February 6th.

3.  Make a frozen yogurt cake.  Combine two cups of ground graham crackers or your favorite cookie with a ½ cup of melted butter and firmly press the mixture into the bottom of a springform pan.  Scoop in your favorite yogurt flavor and top with some of your favorite toppings. Place your creation in freezer for an hour and presto, you are ready to serve your frozen yogurt cake for your next dessert

February 7th:  National Fettuccini Alfredo Day

Fettuccini Alfredo was created in 1914 by Alfredo Di Lelio, owner of Alfredo alla Scrofa restaurant in Rome. In a restaurant setting, the hot fettuccine are tossed with the cheese, butter and cream and, as the cheese melts, it unites with the butter and cream to form a coating or “sauce” for the pasta.  Here's a simple Alfredo sauce recipe:

Ingredients:

8 tablespoons (1 stick) unsalted butter (at room temperature)

1 cup heavy cream, slightly whipped

1/2 cup freshly-grated Parmigiano-Reggiano cheese

1/4 teaspoon salt

Freshly-ground white pepper to taste

Preparation:

1.  Melt butter in a saucepan and whisk in cream.

2.  Whisk or stir continuously with a wooden spoon until the mixture is hot and slightly reduced.

3.  Slowly add cheese until thoroughly blended. Add 1/4 teaspoon salt and white pepper to taste.

Serve with fettuccini noodles.

February 8th:  National Molasses Bar Day

Today is National Molasses Bar Day but I remember calling molasses bars "hermit bars."  So here's a recipe for Hermit Bars:

Ingredients:

2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 3/4 teaspoons ground cinnamon

1 3/4 teaspoons ground cloves

1/4 teaspoon salt

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature

1 cup loosely packed light-brown sugar

1 large egg, room temperature

1/4 cup unsulfured molasses

3/4 cup raisins

1.  Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.

2.  In a large bowl, cream the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined, and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Cover with plastic wrap; place in refrigerator to chill 30 minutes.

3.  Remove dough from refrigerator, and turn out onto a clean work surface. Divide into 2 equal pieces, and shape each piece into a 12-inch log about 1 1/2 inches in diameter. Place on prepared baking sheet, at least 3 inches apart.

4.  Place in oven, and bake until logs are golden but still very soft to the touch, 20 to 22 minutes. The logs will flatten out and lengthen as they bake and get slightly puffy in the center. Transfer baking sheet to a wire rack to cool completely. Slice logs into 1-inch-wide bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.  Yield:  30 bars.

 

February 9th:  National Pizza Pie Day

Here's a quick 30-minute pizza crust recipe: 

1-3/4 to 2-1/4 cups all-purpose flour 
1 envelope RapidRise Yeast 
1-1/2 teaspoons sugar 
3/4 teaspoon salt 
2/3 cup very warm water (120° to 130°F)* 
3 tablespoons oil 
1/2 to 1 cup pizza sauce 
Other toppings as desired 
1 to 2 cups shredded mozzarella cheese

Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. 

February 10th:  Cream Cheese Brownie Day

Adding a swirl of cream cheese is an easy way to fancy-up a plain brownie.  So whip up your favorite brownie recipe (even if it's a box mix) and add this decadent cream cheese filling swirl:

Cream Cheese Swirl Filling:

4 ounces cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

1.  Beat cream cheese and sugar on low until creamy.  Add egg and vanilla.  Beat until blended.  Set aside.

2.  Make brownie batter using your favorite recipe or box mix.  (Make sure the size is for a 13"X9" pan.)

3.  Spread 3/4 of the brownie batter in your prepared baking pan (spray or grease the bottom of the pan).

4.  Spoon cream cheese filling over the brownie batter.

5.  Pour the remaining brownie batter over filling.

6.  Cut through mixture several times with knife for marbled design. Sprinkle with 3/4 cup of chocolate chips.

7.  Bake in 350°F preheated oven for 33 to 37 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

 February 11th:  National Peppermint Pattie Day

When we think of peppermint patties, we usually think of York Peppermint Patties made by the York Cone Company, which was based in Pennsylvania.  They originally produced ice cream cones, but invented the York Peppermint Pattie in 1940. Unlike the existing chocolate-covered peppermint candies, York’s product was firm and crisp. It soon became the premier candy of its kind.  A former “York” employee remembered that the final (sample) test of the pattie before it’s leaving the factory was called a “snap test."  If the candy did not break clean in the middle, it was a second.

Ingredients:

1 pound of confectioner's sugar

3 tablespoons of butter, softened

3 teaspoons of peppermint extract

1/2 teaspoon of vanilla extract

1/4 cup of evaporated milk

12 ounces of good-quality semisweet chocolate

Candied mint leaves to garnish, as desired

Directions:

1.  Combine 1 pound confectioner’s sugar, 3 tablespoons softened butter, 3 teaspoons peppermint extract and 1/2 teaspoon real vanilla extract.

2.  Mix in 1/4 cup evaporated milk. Roll into 1-inch balls, place on a waxed paper-lined cookie sheet and chill for 20 minutes.

3.  Flatten the balls with the bottom of a glass to 1/4″ thick, so they look like peppermint patties.

4.  Next, prepare the chocolate coating in a double boiler: 12 ounces of good-quality semisweet with 2 tablespoons shortening.

5.  Dip the patties and place them back on the waxed paper to harden.

6.  If you want to go all out, you can decorate the tops of the patties with candied mint leaves: Dip tiny leaves or cut pieces of leaf and crystallize in sugar syrup.

Yield:  5 dozen