National Champagne Day – December 31st

Happy National Champagne Day!

Tangerine Champagne, Courtesy: www.foodnetwork.com
Tangerine Champagne, Courtesy: http://www.foodnetwork.com

Not only is it New Year’s Eve around the world, but today is also National Champagne Day in the Unites States – how fitting as champagne is often the beverage of choice to ring in the new year.

Here is a Tangerine Champagne recipe to get your new year’s eve started!  Please drink responsibly.

Source:  http://www.nationaldaycalendar.com

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Whipped Topping in Short Supply

I read recently in the Washington post that Americans from the mid-west to New England are facing a shortage of some brands of whipped topping this holiday season.  The shortage is attributed to limited production of nitrous oxide, which is used in keeping and dispensing the canned whipped cream. As distribution of the gas ramps up, it will be delivered first to medical facilities, such as dental offices, where it is used for sedation.  The gas is expected to be widely available again in February.  If you haven’t already stocked up on your whipped topping for the holidays, you night have to enjoy that pecan pie naked (the pie, not you)!

Source: https://www.washingtonpost.com/news/morning-mix/wp/2016/12/15/a-whipped-cream-shortage-is-looming-just-in-time-for-peak-holiday-pie/?utm_term=.857e8c91ac69

Recipe: Spiced Pecans

Spiced Pecans, Courtesy: www.foodnetwork.com
Spiced Pecans, Courtesy: http://www.foodnetwork.com
Ingredients:
1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried ground orange peel
1 pound pecan halves
4 Tbsp. unsalted butter
1/4 cup packed light brown sugar
2 Tbsp. packed dark brown sugar
2 Tbsp. water
Directions:
  1. Line a half sheet pan with parchment paper and set aside.
  2. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  3. Place the nuts in a 10-inch cast iron skillet and set over medium heat.
  4. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted.
  5. Add the butter and stir until it melts.
  6. Add the spice mixture and stir to combine.
  7. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
  8. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula.
  9. Allow the nuts to cool completely before transferring to an airtight container for storage.
  10. Can be stored up to 3 weeks.
Food Mingle Blog Alternatives and Substitutions:
  • Adjust the spices to your liking – it’s better to start with less and add more.
Yield: 1 pound
Source: http://www.foodnetwork.com, Courtesy: Alton Brown
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National Bouillabaisse Day – December 14th

Happy National Boullabaisse Day!

Sometimes referred to as Seafood Stew, Bouillabaisse is a classic French dish from southern France, requiring many varieties of fish.  The name bouillabaisse refers to the preparation method. Specifically, the ingredients are not added all at once. The broth is first boiled, then the various types of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. Yes, it requires a time commitment, but it is so worth it!

Here is a great recipe to help you celebrate the day: Bouillabaisse (Seafood Stew)

Bouilliabase, Courtesy: Food Mingle Blog
Bouilliabase, Courtesy: Food Mingle Blog

Source: http://www.nationaldaycalendar.com, http://www.wikipedia.com

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Recipe: Bacon and Egg Pizza

Bacon and Egg Pizza, Courtesy: www.bettycrocker.com
Bacon and Egg Pizza, Courtesy: http://www.bettycrocker.com

With this pizza, any meal can taste like a lazy Sunday morning. Combine your breakfast favorites of bacon and eggs with a pizza crust and mozzarella and you have breakfast for dinner.

Ingredients:
2 to 4 Tbsp. cornmeal
1 can (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 1/2 cups shredded mozzarella cheese (6 oz)
1 cup cooked real bacon pieces (from a jar or package)
1 cup sliced grape tomatoes
3 scallions, chopped
4  eggs
1/4 cup water
4 fresh basil leaves, sliced

Directions:

  1. Heat oven to 425°F.
  2. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan).
  3. Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly.
  4. Brush with oil.
  5. Sprinkle cheese over dough; top with bacon, tomatoes and scallions.
  6. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients.
  7. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

Food Mingle Blog Alternatives and Substitutions:

  • Add other vegetables to amp up the flavor, such as broccoli or peppers.

Yield: one 16″ pizza

Source: http://www.bettycrocker.com

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