TODAY IN FOOD: It’s National Creme-Filled Chocolates Day

Strawberry cream fills this chocolate bonbon from Fanny May.   Fittingly, February 14, Valentine’s Day, is also National Creme-Filled Chocolates Day. Cream-Filled chocolates were made possible by Jean Neuhaus, the Belgian chocolatier who invented the first hard chocolate shell in 1912. Using molds, it enabled fillings of any kind and consistency—creme, whipped cream, soft caramel,…
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TODAY IN FOOD: It’s National Tortellini Day

Heavenly Porcini Mushroom Tortelloni from Bertagni.   We don’t have to twist arms to get people to celebrate National Tortellini Day at THE NIBBLE. In fact, we’re lunching on several flavors of the wonderful tortellini from Bertagni (the topic of a prior post). Tortellini (tor-teh-LEE-nee) are small pastas stuffed with a variety of fillings, and…
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TODAY IN FOOD: It’s National Plum Pudding Day

Top: Plum Pudding with hard sauce; photo by Gary Lerner | London Lennie’s. Bottom: Plum pudding with toffee sauce at MackenzieLtd.com.   “Who on earth would strive to create a National Plum Pudding Day in America, especially on February 12th,” we wondered. This is the boiled pudding dessert made of dried fruit that is traditionally…
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TODAY IN FOOD: It’s Peppermint Patty—Not Pattie—Day (Here’s A Recipe)

February 11th is Peppermint Patty Day. You may indulge in the occasional York Peppermint Patty or box of Junior Mints (we do). But if you love peppermint patties, making them at home is easy. Combine 1 pound confectioner’s sugar, 3 tablespoons softened butter, 3 teaspoons peppermint extract and 1/2 teaspoon real vanilla extract. Mix in…
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TODAY IN FOOD: It’s Cream Cheese Brownie Day

Why add cream cheese to brownie batter? You might logically say, for more richness. Cream cheese makes a denser, fudgier brownie, and the tangy quality of the cream cheese is a nice counterpoint to both the deep chocolate flavor and the sweetness of the sugar. Some cream cheese brownies simply incorporate the softened cream cheese…
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