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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for The Nibble

RECIPE: Beer Batter Onion Rings

onion-rings-horseradish-dipping-sauce-qvc-230

Onion rings with horseradish-dill sauce
instead of ketchup. Photo courtesy QVC.

 

Try something different for National Onion Rings Day, June 23rd.

The standard condiment is ketchup, beer-battered onion rings are delicious with a horseradish dipping sauce. Here’s a recipe from QVC’s chef David Venable. It even bows to tradition by including some ketchup!

What should you drink with Beer Batter Onion Rings? Your favorite beer! Ours is a hopped up IPA.

RECIPE: BEER BATTER ONION RINGS WITH HORSERADISH DILL DIPPING SAUCE

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons horseradish
  • 1/4 teaspoon paprika
  • 1 teaspoon fresh dill, chopped
  •  

    For The Onion Rings

  • Canola oil, for frying
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bottle of beer (12 ounces)
  • 3 large onions, preferably Vidalia, sliced into 1/4″ rings and separated
  •  

    Preparation

    1. PREPARE the dipping sauce: Whisk together the mayonnaise, ketchup, horseradish, paprika and dill in a small bowl. Set aside while cooking the onion rings.

    2. PREPARE the onion rings: Clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2″ of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating…

    3. WHISK together the flour, egg, garlic powder, oregano, cayenne, salt and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.

    4. DREDGE the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won’t stay hot and the onion rings will be soggy rather than crisp.) Using the tongs, remove the fried onion rings to a wire rack or paper towels to drain.

    5. COOK the remaining batter-dipped onion rings. Serve hot with the dipping sauce.

     

    vidalia-onions-vidaliaonions.com-230

    Vidalia onions: sweet with no sulfur bite. Photo courtesy VidaliaOnions.com.

     

      

    Comments

    TIP OF THE DAY: July 4th Recipes

    You’re a grand old pizza! Photo courtesy
    BevCooks.com.

     

    What are you dishing up for July 4th? While your tradition may be to turn on the grill, you can do that any day. How about some festive red, white and blue dishes?

    JULY 4TH BREAKFAST RECIPES

  • Red Velvet Pancakes (recipe)
  • Red, White & Blueberry Muffins (recipe)
  • Poached Eggs or Egg White Omelet With A Side Of Red & Blue Berries
  • Yogurt Parfait With Star-Shaped Toast (recipe)
  •  
    JULY 4TH SIDE & MAIN DISH RECIPES

  • Apple Ginger Cole Slaw (recipe)
  • Blue Cheese & Red Vegetables (recipes)
  • Chilled Raspberry Soup With Blueberries(recipe)
  • Firecracker Macaroni & Cheese (recipe)
  • Patriotic Cheeseburger (recipe)
  • Red, White & Blue Potato Salad (recipe 1 and recipe 2)
  • Star-Shaped Sandwich Skewers (recipe)
  • Tomato & Mozzarella Skewers (recipe)
  •  
    JULY 4TH SNACK RECIPES

  • American Flag Crudité Plate (recipe)
  • American Flag Fruit Skewers (photo)
  • Bacon Flag Pizza (recipe)
  • Cheese American Flag (recipe)
  • Marshmallow Pops (recipe)
  • Red, White & Blue Ice Pops (recipe)
  • Red, White & Blue Popcorn (recipe)
  • Stuffed Celery (recipe)
  •  
    JULY 4TH BEVERAGE RECIPES

  • Red, White & Blue Layered Cocktail (recipe)
  • Red, White & Blue Layered Shooter (recipe)
  • Red, White & Blue Sorbet Float (recipe)
  • Red, White & Blue Tequila Shooters (recipe 1 and recipe 2)
  • Spicy Hot Lemonade (recipe)
  •  

    JULY 4TH DESSERT RECIPES

  • American Flag Cookies (recipe)
  • American Flag Pie (recipe)
  • Blueberry Cherry Pie With Stars & Stripes Top (recipe)
  • Oreo Cookie Balls (recipe)
  • Red, White & Blue Cupcakes (recipe)
  • Red, White & Blue Frosted Layer Cake (recipe 1, recipe 2,
    recipe 3)
  • Pavlova (recipe)
  • Red, White & Blue Grilled Angel Food Cake (recipe)
  • Red, White & Blue Parfaits (recipe)
  • Red, White & Blue Shortcake (recipe)
  • Red, White & Blue Tartlets (recipe)
  • Triple Berry Biscuit Shortcake (recipe)
  • Stars & Stripes Toll House Cookies (recipe)
  • Strawberry & Blueberry Parfait (recipe)
  • Red Velvet, White & Blue Cupcakes (recipe)
  •  

    red-white-blue-berry-shortcake-driscolls-230

    Red, white and blue shortcake: a pretty way to celebrate. Photo courtesy Driscoll’s Berries.

     
    MORE JULY 4TH RECIPE IDEAS

  • More Recipes 1
  • More recipes 2
  •   

    Comments

    RECIPE: Grilled Potato Salad With Bacon, Blue Cheese & Bacon Dressing

    bacon-dressing-potato-salad-blue-cheese-longhornsteakhouse-230

    Grilled potato salad with bacon, blue cheese and bacon dressing. Phoro courtesy LongHorn Steakhouse.

     

    Our crowd really enjoyed this potato salad with grilled fare on Father’s Day. It was created for grilling season by LongHorn Steakhouse’s executive chefs.

    RECIPE: GRILLED POTATO SALAD WITH BACON
    DRESSING

    Ingredients For 4 Servings

  • 9 medium red potatoes, scrubbed, skins on
  • 1 tablespoon of olive oil
  • ¼ teaspoon fresh-ground pepper
  •  
    For The Bacon Vinaigrette

  • ½ cup mayonnaise
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons chopped parsley
  • 2 tablespoons bacon fat
  • Salt and fresh ground pepper to taste
  •  
    For The Garnish

  • ¼ cup good blue cheese, crumbled
  • 2 tablespoons sliced green onion
  • 3 strips chopped bacon
  •  

    Preparation

    1. CLEAN and oil the grill grates, and heat to 500°F.

    2. ADD the potatoes to a large pot of salted water and bring to a boil. Turn down the flame and continue to boil for 12-15 minutes, or until cooked through. Drain the potatoes and allow the water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slice them in half-inch pieces.

    3. DRIZZLE both sides of the potatoes with olive oil, and season with salt and pepper.

    4. PLACE the potatoes on the preheated grill to get the desired grill marks on both sides of the potatoes. Remove from the grill and place on a serving platter, with the slices overlapping shingle-style.

    5. COOK the bacon strips until crisp. Remove from the pan and drain on paper towels; save the bacon fat.

    6. COMBINE all the dressing ingredients in a large mason jar or other container with a tight-fitting lid. Shake until well combined. Pour the dressing over the potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onion.
     
    For more information about LongHorn Steakhouse or to find the nearest location, head to the company website, LongHornSteakhouse.com.

      

    Comments

    TOP PICK OF THE WEEK: Artisan Bistro Beyond Breakfast

    Artisan Bistro wants to make it easy for everyone to eat delicious, nutrition-rich meals. The company makes lunch/dinner entrees, burritos and breakfasts—single-serving frozen meals made with the best lean proteins, whole grains, vegetables and healthy fats.

    We received samples of their Beyond Breakfast line, and it was eye-opening: delicious and only 170 to 200 calories per satisfying serving. And, the entrees are microwave-cooked in just four minutes. It will cook while you’re making a cup of coffee with a single-serve machine.

    The vegetarian breakfasts use egg whites only, but you’ll never notice the absence of the yolk because each preparation is so well seasoned and the egg whites are patties shaped like a poached egg.

    In five varieties, the Beyond Breakfast options include:

  • Country-Style Potatoes & Egg, a modern twist on a classic favorite made with an egg white patty, all-natural turkey, organic kale and red potatoes finished with spicy white pepper.
  •  

    Artisan-Bistro-italian-hash-230

    Breakfast in a box: satisfying, nutritious, calorie-friendly. Photo courtesy Artisan Bistro.

  • Huevos Rancheros Verde, a south-of-the-border-inspired mix of an egg white patty, organic black beans, bell peppers and creamy jack cheese.
  • Italian-Style Hash & Egg, a savory blend of an egg white patty, all-natural turkey, organic asparagus, white beans and bell peppers.
  • Mediterranean Breakfast Stack, a zesty offering with an egg white patty, organic polenta, eggplant and sharp romano cheese.
  • Veggie Chorizo Huevos Rancheros, all the flavor of traditional meat chorizo in a vegetarian version, with an egg whites patty, bell peppers and jack cheese.
  •  
    All varieties are contain 70% or more organic ingredients, no GMOs and are gluten free.

    After a week of Artisan Bistro breakfasts, We’re hooked on the flavor, ease, better nutrition and lower calories than what we usually make.

    Learn more at TheArtisanBistro.com, including a store locator.

      

    Comments

    FOOD FUN: Cookie Dough Icing

    cookie-dough-carolinacupcakery-230r

    A fresh-baked cupcake topped with cookie dough. Photo courtesy Carolina Cupcakery.

     

    Who needs icing?

    Carolina Cupcakery tops this cupcake with a scoop of cookie dough.

    Who can top that?

    Make your own cookie dough, or top your homemade cupcakes with a slice from a roll of cookie dough.

    If you’re concerned with raw eggs, read the label on purchased dough to see if the eggs are pasteurized. If not, make your own cookie dough with Safe Eggs pasteurized eggs.

    For more cupcake fun, visit CarolinaCupcakery.com.
     
    THE DIFFERENCE BETWEEN FROSTING & ICING

    Although the words are used interchangeably, professional bakers know that there’s a difference:

  • Frosting is made with table sugar (granulated sugar).
  • Icing is made with confectioner’s sugar (also called icing sugar).
  •  
    Of course, when you top the cake with cookie dough, there’s no issue!

     
      

    Comments

    RECIPE: Summer Salad With Salmon

    We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.

    The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.

    RECIPE: SUMMER SALAD WITH POACHED OR GRILLED
    SALMON

    Ingredients

  • 12 ounces salmon fillets
  • 8 ounces green beans, trimmed (substitute sugar snap peas)
  • 1 heaping teaspoon Dijon mustard
  • Juice and peel of ½ lemon
  • ¼ cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 cup arugula
  • ¼ cup slivered almonds, toasted
  •    

    poached-salmon-salad-maille-230

    Poached salmon salad: a taste of summer. Photo courtesy Maille.

     
    Preparation

    1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.

    2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.

    3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.

    4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.

    5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.

     

    dijon-jar-230

    A fine food staple since 1747. Photo courtesy Maille.

     

    MUSTARD TRIVIA

  • Mustard is a cruciferous vegetable. Mustard greens are the leaves of the mustard plant). It is part of the genus Brassica, which also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables.
  • Whole mustard seeds have no heat. Mustard seeds, from the flower of the mustard plant, don’t have heat and pungency until they are cracked and mixed with a liquid. This causes a reaction between two components of the seed (the enzyme myrosinase and the mustard oil glycosides), which produces a sugar and several chemical irritants.
  •  
    MORE MUSTARD

  • The history of mustard
  • The different types of mustard
  • More Mustard Trivia
  •  

      

    Comments

    TIP OF THE DAY: Summer Fruits & Vegetables

    Following our recent article on spring produce, here’s what’s in season for summer. Not everything may be available in your area, but what is there should be largely American-grown—not imported from another hemisphere.

    Some of the items are harvested for only a few weeks; others are around for months. So peruse the list, note what you don’t want to miss, and add it to your shopping list.

    The list was created by the Produce For Better Health Foundation. Take a look at their website, FruitsAndVeggiesMoreMatters.org for tips on better meal planning with fresh produce.

    SUMMER FRUITS

  • Acerola/Barbados Cherries
  • Apricots
  • Asian Pear
  • Black Crowberries
  • Black Currants
  • Blackberries
  • Blueberries
  • Boysenberries
  • Breadfruit
  • Cantaloupe
  • Casaba Melon
  •    

    lychee-baldorfood-230

    If you’ve never had fresh lychees, this is the season to get your fill! Photo courtesy Baldor Food.

  • Champagne Grapes/Corinthian Currants/Zante Currants
  • Crenshaw Melon
  • Durian
  • Elderberry
  • Fig
  • Galia Melon
  • Grapefruit
  • Grape
  • Honeydew Melon
  • Jackfruit
  • Lime/Key Lime
  • Loganberry
  • Longan
  • Loquat
  • Lychee (photo above)
  • Mulberry
  • Nectarine
  • Olallieberry*
  • Passion Fruit
  • Peach
  • Persian Melon
  • Plum
  • Raspberry
  • Rose Apple†
  • Sapote/Sapodilla
  • Strawberry
  • Sugar Apple
  • Watermelon
  •  
    *Olallieberries, developed in 1949 by the U.S. Department of Agriculture at Oregon State University by crossing a loganberry with a youngberry. They are two-thirds blackberry, one-third European red raspberry.

    †Rose apples are not related to European apples (family Rosaceae), which originated in Turkey. They are members of the myrtle family, Myrtaceae. Native to the East Indies, they are also known as plum roses and Malabar plums.

     

    ong-choy-water-spinach-Eric-inSF-Wiki-230

    Ong choy, Chinese water spinach. Photo by Eric | Wikimedia.

     

    SUMMER VEGETABLES

  • Anaheim Chile
  • Armenian Cucumber‡
  • Beet
  • Bell Pepper
  • Butter Lettuce
  • Chayote Squash
  • Chinese Long Bean
  • Corn
  • Crookneck Squash
  • Cucumber
  • Eggplant
  • Endive
  • French Bean
  • Garlic
  • Green Bean
  • Green Soybean (Edamame)
  • Heart of Palm
  • Jalapeño Chile
  • Lima Bean
  • Okra
  • Ong Choy Water Spinach (photo above)
  • Pea
  • Radish
  • Shallot
  • Sugar Snap Pea
  • Summer Squash
  • Tomatillo
  • Tomato
  • Winged Bean
  • Yellow Squash
  • Yukon Gold Potato
  • Zucchini
  •  
    Enjoy the feast!

     
    ‡The Armenian cucumber, Cucumis melo var. flexuosus, is a long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon, a species closely related to the cucumber. However, cucumbers and melons are botanical first cousins. Both are from the binomial order Cucurbitales, family Cucurbitaceae and genus Cucumis, differing only at the species level. Watermelon rind is edible and tastes like cucumber. That’s why it is often turned into pickles, like cucumbers.

      

    Comments

    TIP OF THE DAY: Lavender For Summer

    Today is the first day of summer. When we think of summer, we think of lavender.

    Lavender is a flowering plant, a genus of 39 species that originated in the Mediterranean, northern and eastern Africa and southwest Asia, including India. The most widely cultivated species is English lavender, Lavandula angustifolia. Though not native to England it has long been the preferred variety grown there.

    As noted in Wikipedia, the names “English lavender,” “French lavender” and “Spanish lavender” are “imprecisely applied.”

    The word lavender may be derived from Latin livere, “blueish.”

    It is grown as an ornamental flower, and also as a culinary ingredient. The oil is used to scent beauty and household products. Medicinally, it was used as a disinfectant and antiseptic by ancient herbalists. It became a cosmetic herb and a tonic due to its popularity with the English royalty.

    The different lavender types vary in the potency and flavor of the flowers and oils. English lavender is the sweetest and the most commonly used.

    If you look for lavender recipes, you’ll find almost every food embellished with lavender. We can’t possibly narrow the selection, so look for what you like.

    What we will do is tell you how to infuse lavender in alcohol and simple syrup, and make lavender cocktails.

     

    lavender-cocktail-drysoda-230

    Lavender makes a summer soft drink or cocktail. Photo courtesy DrySparkling.

     

    INFUSING LAVENDER IN ALCOHOL

    When lavender buds are steeped in alcohol, the essential oils are extracted from the flowers and infused into the alcohol.

    Add sprigs of to a bottle of gin, vodka or tequila, let it infuse in a warm, dark place for a week or two, then put the bottle in the freezer so it will be chilled and ready for summer drinks.

    Note that you need organic lavender: You don’t want pesticides in your food.

    Our favorite is lavender-infused gin. Lavender is a great match with the botanicals in the gin.

    Lavender is a great pairing with lemon, so don’t hesitate to add lavender to a bottle of lemon vodka. of gin and lavender make an absolutely fabulous gin and tonic! A sprig of lavender in a martini with a twist of lemon is another intriguing synergy.

     

    dry-soda-grouping-230

    Dry Sparking is a delicious soft drink or mixer. It’s a non-alcoholic pairing for cheese, grilled fish, hazelnuts, pork tenderloin, salted caramel and tiramisu. Photo courtesy Dry Sparkling.

     

    LAVENDER MARTINI

    Ingredients Per Drink

  • 2 ounces gin
  • 1/2 ounce dry vermouth
  • 1/2 ounce lavender simple syrup
  • 2 dashes orange bitters
  • Garnish: lavender sprig
  •  
    Preparation

    1. COMBINE the ingredients into a cocktail shaker filled with ice.

    2. SHAKE well and strain into a chilled cocktail glass. Garnish with the lavender sprig.
     
    LAVENDER SIMPLE SYRUP

    Infuse lavender buds in this simple syrup recipe. Use 1 tablespoon dried lavender buds per each cup of water.

     
    LAVENDER SUGAR RIM

    Put a lavender rim on any cold or hot beverage where you’d like the extra flavor. Try it with iced tea!

    Ingredients

  • 4 tablespoons dried lavender flowers
  • 3 cups sugar
  •  
    Preparation

    1. PLACE the lavender and sugar in a food processor and pulse to mix evenly. Flecks of lavender should be evenly distributed throughout the sugar.

    2. MAKE the rim by dipping the glass rim in water, about 3/8″ deep. Twist the glass in a dish of lavender sugar to make the sugar rim.

    3. STORE unused sugar in an airtight jar, out of direct light.
     
     
    MORE LAVENDER IDEAS

    We’ve enjoyed lots of lavender products, including:

  • Lavender cheese
  • Lavender chocolate bars
  • Lavender honey
  • Lavender marshmallows
  • Lavender salt caramels
  • Lavender tea
  • Lavender white hot chocolate
  • Lavender lemonade
  • Lavender iced tea
  • Lavender scones
  • Lavender whipped cream
  • Lavender water
  • Blackerry Lavender Fizz
  •   

    Comments

    TIP OF THE DAY: Uses For Cream Liqueur

    Introduced in 1974, Baileys Irish Cream was the first cream liqueur on the market. Rich and, of course, creamy, it was a hit, and created the category of cream liqueur.

    Dozens of cream liqueurs have debuted since, from the familiar (chocolate, coffee, maple) to the exotic (amarula, the fruit of the African marula tree).

    A new contender is SomruS, which tastes like vanilla liqueur with exotic notes. It is made from “pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose.”

    SomruS is called “The Original Indian Cream Liqueur” by its producer, bringing “the flavors, history and culture of the Indian sub-continent.”

    It is manufactured in the U.S. by SomPriya Fine Spirits of Chicago.

    Introduced last October, SomruS quickly racked up some prestigious citations, including Cream Liqueur of the Year from New York International Spirits Competition and a place on the Top 50 Spirits List of the Wine Enthusiast.

       

    somrus-indian-liqueur-230

    The bottle is fashioned after an ancient Indian decanter. Photo courtesy SomruS.

     

    The website says that it was created to complement Indian cuisine and represent “the vibrant culture that encompasses some one-fifth of the world’s population.”

    The one problem we have is with the marketing. Calling it the “Nectar of the Gods” is a bad call of the over-enthusiastic and under-informed.

    The nectar of the gods, as most of us learned in grade school, is mead—an alcoholic beverage created by fermenting honey with water. In ancient times, it was consumed throughout Europe, Africa and Asia (and by all the Greek gods).

    We would also argue that “the original Indian cream liquer” is Voyant Chai, introduced ten years ago and also made in the USA. What’s more Indian than chai?

    Are we too nitpicky, or simply focused on accuracy?

     

    vanilla-kulfi-somrusFB-230

    Drizzle cream liqueur over a dish of ice cream. Photo courtesy SomruS.

     

    WAYS TO USE CREAM LIQUEUR

    That doesn’t take away from the fact that SomruS is delicious, rich and nuanced. It’s a versatile liqueur for:

  • Straight sipping
  • Cocktails (there are many on the SomruS Pinterest stream)
  • Coffee, hot or iced
  • Tea, ditto
  • In dessert recipes: puddings, cream pies and tarts
  • As a topping for ice cream
  • In homemade vanilla ice cream
  • To flavor whipped cream (instead of vanilla extract)
  • In cake icing
  • In an adult milkshake
  • As an alcoholic alternative to pancake and waffle syrup
  •  
    It’s a handsome gift option, too.

     

    Check out the SomruS website. If you can’t find it locally, SomruS is available for online orders from PassionSpirits.com, which ships to 46 states and overseas. The suggested retail price is $24.99 for a 750ml bottle.

      

    Comments

    RECIPE: Burger Eggs Benedict

    Another good idea for Father’s Day brunch: this mashup of Eggs Benedict and a burger. that’s filling enough for lunch or dinner as well.

    The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

    Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

    Prep and cook time is 20 minutes.

    Here’s the history of Eggs Benedict.

    Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

    Here are substitutes for the English muffin.

    RECIPE: BURGER EGGS BENEDICT

    Ingredients For 4 Burgers

  • 1 tablespoon extra virgin olive oil
  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 pound ground beef
  • Salt and pepper to taste
  • 4 English muffin bottoms
  • 4 eggs
  • 2 teaspoon Dijon mustard
  • Optional garnish: chives, chopped
  •    

    open-faced-burger-eggs-benedict

    This Eggs Benedict variation substitutes a burger for the Canadian bacon! Photo courtesy SafeEggs.com.

     

    Ingredients For The Hollandaise Sauce

  • 2 pasteurized egg yolk(s)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted
  • Dash of cayenne pepper
  •  

    open-faced-burger-eggs-benedict-safeggs230

    Are you hungry yet? Photo courtesy SafeEggs.com.

     

    Preparation

    1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

    2. COMBINE the beef, salt and pepper in a bowl. Mix together until incorporated and form into 4 patties. Cook the burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.

    3. TOAST the English muffins.

    4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

    5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

     
    WHY IT’S FATHER’S DAY, NOT FATHERS’ OR FATHERS DAY

    While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

    At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

    Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

    If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

    So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

      

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