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January 22nd is National Southern Food Day, Southern Food Heritage Day is October 11th. On both days we turn to one of our favorite dishes from Charleston, South Carolina: Shrimp & Grits. Why didn’t we ever think to make it a seafood medley: shrimp plus crab meat, fish, even scallops? Leave it to a restaurateur,…
Continue reading “RECIPE: Beyond Shrimp & Grits, Make Cajun Seafood & Grits”
April 11th is National Cheese Fondue Day. Fondue, a melted cheese dish (photo #1), originated in the Swiss canton of Neuchâtel. (Don’t confuse Neuchâtel with Neufchâtel, a soft cheese made in Neufchâtel-en-Bray, a commune* in the French region of Normandy.) Fondue, which derives from the French verb “fondre”, meaning to melt, is an 18th-century dish…
Continue reading “Fondue Vs. Fonduta: What Is The Difference?”
[1] A frozen Baileys Colada. The recipe is below (photos #1 and #2 © Baileys | Diageo). [2] You can have a dessert of Baileys Colada on the rocks. [33] For a grander dessert, top vanilla ice cream with Baileys Colada (photo © Carmela Ice Cream). For Piña Colada lovers and Irish Cream Liqueur…
Continue reading “Baileys Colada, Like A Piña Colada But With Baileys Irish Cream”
[1] Ballpark Crunch Toffee adds peanuts and popcorn (all photos © Mel’s Toffee except as noted). [2] Maple Bourbon Pecan Toffee was a winner in the International Toffee Competition and a judge’s favorite in the International Chocolate Salon. [3] Mexican Hot Chocolate Toffee is our personal favorite, for the zinginess of the cinnamon and jalapeño.…
Continue reading “Enjoy Mel’s Toffee In Many Delicious Flavors For All!”
[1] Make your own caramel corn (photos #1, #2, #3 and #6 © The Popcorn Board). [2] You can buy the popcorn if you wish, but be sure to make your own caramel. [3] The result: dee-licious! [4] Use caramel corn as a garnish on pies, cakes and cupcakes. This one uses a pecan pie…
Continue reading “Caramel Corn Recipes For National Caramel Corn Day”
