January 23rd is National Sticky Toffee Pudding Day, celebrating a classic British dessert that is too seldom found in the U.S. But let’s put an end to that:

There’s a delicious recipe below.

Sticky Toffee Pudding is not a pudding as Americans know it, but a steamed sponge cake with toffee sauce.

Sticky toffee pudding (known as sticky date pudding in Australia and New Zealand) is a moist sponge cake optionally made with finely chopped dates which add sweetness and moisture to the cake.

 
 
The history of sticky toffee pudding is below.

> The difference between butterscotch, caramel, and toffee.
 
 
STICKY TOFFEE PUDDING VARIATIONS

Thanks to Audra, The Baker Chick, who creates absolutely delicious recipes, for this sticky toffee pudding recipe.

Her rich cake is made with dates, rum, flour, eggs, butter, and sugar, and served with a warm toffee sauce.

Sign up for her emails. You’ll want to make everything!

Ingredients For An 8-Inch Cake

 
Ingredients For The Toffee Sauce

 
Preparation

1.  PREHEAT the oven to 350°F. In a small saucepan combine the dates and rum and bring to a boil. Reduce the heat to low and simmer for about 3 minutes, until the dates are blistery and soft.

2. USE an immersion blender or food processor to blend the dates and rum into a creamy paste. Set aside. Meanwhile, in a medium sized bowl…

3. STIR together the flour, baking powder, salt, cinnamon and baking soda. Stir together and set aside. In a large bowl…

4. CREAM cream together the butter and brown sugar with an electric mixer to until fluffy. Add the eggs one at a time, mixing until well-combined.

5. ADD the flour mixture in batches, alternating with the date paste, starting and ending with the flour. Don’t over-beat the batter; mix just until smooth and well-combined.

6. GREASE or spray an 8-inch round or square pan and pour the batter in, smoothing the top with the back of a spoon. Bake for 20 minutes, then reduce the heat to 325°F and bake for another 10-15 minutes or until a cake tester inserted into the middle of the cake comes out clean. While the cake is baking, make the sauce (step #8).

7. COOL the cake on a wire rack for 5 minutes and then run a knife around the edge and invert it onto a cake stand or plate.

8. MAKE the sauce. Combine the brown sugar, butter, cream, and rum in a small saucepan over medium heat. Whisk until well-combined and smooth. Cook until bubbly, then remove from heat and stir in the sea salt.

9. POKE holes all along the top and sides of the cake with a fork, trying to get the holes at least half way through. Slowly pour about half of the sauce over the top and sides of the cake, making sure it soaks in before adding more.

10. SERVE warm with additional sauce and whipped cream or ice cream.
 
 
STICKY TOFFEE PUDDING RECIPE VARIATIONS

The dessert has inspired numerous variations, including:

 
Where else will your palate lead you? Go for it!
 
 
STICKY TOFFEE PUDDING FORMATS

You can make anything from a cake to cupcakes with this recipe.

 
 
THE HISTORY OF STICKY TOFFEE PUDDING

Sticky Toffee Pudding is a beloved dessert in the U.K., but its origin is a bit unclear. It may have first appeared in Scotland, but we have yet to find the smoking gun (or the first recipe in print).

Owners of several pubs, including the Gait Inn in Millington, East Riding, Yorkshire (a 16th century pub, claimed to have invented it in 1907) and the Udny Arms Hotel in Newburgh, Aberdeenshire (claim to have invented it in the 1960s) lay claim to the creation.

What we do know is that the pudding was popularized in the 1970s by Francis Coulson and Robert Lee, who developed and served it at the Sharrow Bay Country House Hotel in Cumbria, in the Lake District of England. It is at that time that the dessert first appeared in a recipe book [source].

The food critic Simon Hopkinson said Coulson told him he received the recipe from a Patricia Martin of Claughton in Lancashire, and that Martin herself had received it from Canadian Air Force officers who lodged at her hotel during the Second World War.

From 1907 England to Canada back to England in the 1970s: The true history remains to be found.

At any rate, it was an immediate hit at the Sharrow Bay Country House Hotel, and the recipe spread out to become a staple in British cuisine.

A take home version to heat, either in oven or microwave, was developed in 1989 by the owners of the Cartmel Village Shop, “The Home Of Sticky Toffee,” in Cartmel, Cumbria.

Their product became popular, and by the late 1990s was being sold in supermarkets across the U.K. The dish is now widely available from multiple manufacturers to bake at home [source].

While it may not have crossed the pond in a big way like fish and chips or scones, we remain hopeful.

Specialty food purveyors sell sticky toffee pudding online. Check out:

 
You can also find boxed mixes if you don’t want to make the from-scratch recipe above.

Want to know more? The most thorough investigation we’ve found is from the BBC.

[1] The delicious sticky toffee pudding recipe (photos #1 and #2 © The Baker Chick).

[2] If you like lots of sauce, double the toffee portion of the recipe.

[3] Ginger-accented individual sticky toffee pudding garnished with crystallized ginger, candied orange peel, and candied orange slices (photos #3, #4, and #7 © Sticky Toffee Pudding Company).

[4] Sticky toffee pudding topped with whipped cream and pecans.

[5] Mackenzie Ltd. will sell you frozen sticky toffee pudding that you can defrost when guests drop by (photo © Mackenzie Ltd.).

[6] Sticky toffee pudding made in a Bundt pan (photo © Anson Mills).

[7] Sticky toffee pudding made in a loaf pan.

[8] Fancy: Sticky toffee pudding in a ramekin, warm from the oven, with a side dish of vanilla ice cream (photo © Bluebird Bar & Restaurant | Facebook).

[9] Adding some crunch and visual appeal with a plantain chip (photo © Sushi Samba | Facebook).

*The dark sugars can be brown sugar, jaggery, molasses sugar, muscovado, or panela, depending on the recipe. Check out the different types of sugars in our Sugar Glossary.

[1] A different homemade sriracha recipe, from Good Housekeeping, is milder, using Fresno chiles, jarred roasted red peppers, and dark brown sugar (photo © Good Housekeeping).

[2] Red sriracha sauce requires red jalapeños. Want to grow your own? Head here (photo © Ball Horticultural Company).

[3] Red serrano chiles. Green chiles are less ripe, and therefore less sweet, than red chiles. If you want seeds to grow your own, head here (photo © Urban Farmer).

[4] America’s favorite sriracha sauce, Red Rooster from Huy Fong (photo © Steven Depolo | Wikipedia).

National Hot Sauce Day, on January 22nd, is an occasion to…make your own hot sauce with the recipe below!

However, fear not! While many Sriracha lovers are feeling fiery about the news, the team at Food Fire Friends have revealed how you can make your own Sriracha sauce at home.

It takes only 15 minutes to prepare, then 3-5 days to ferment.

> When did Sriracha become the “it” hot sauce?

> The history of chiles.

> The different types of chiles: a photo glossary.

> The Scoville Heat Units Scale.
 
 
RECIPE: SRIRACHA SAUCE

Prep time is 5 minutes. Cook time is 10 minutes. Fermentation time is 3-5 days.
 
Ingredients

 
Preparation

1. PLACE the jalapeño and serrano chile peppers in a blender or food processor with water, garlic, cayenne pepper, coconut sugar, and lemon juice, and blend until smooth.

2. TRANSFER the mixture into a large glass jar and let cool in a dark place for 3 to 5 days, brushing down the sides with a spoon once a day. The mixture will begin to bubble and ferment. Make sure to re-wrap the mixture after each scraping.

Once the mixture is bubbly and has set up to 3 to 5 days…

3. STRAIN and pour it back into the blender and blend it with vinegar until smooth. Discard the remaining pulp, seeds, and skin left in the strainer.

4. TRANSFER the mixture into a small saucepan. Bring it to a boil over medium heat and stir often for 5 to 10 minutes. The mixture will begin to thicken. When it reaches your desired thickness, remove it from the stpve.

5. LET the sauce cool to room temperature; it will continue to thicken. Transfer the sauce to jars and store in the refrigerator for a few hours before serving. Keep the unused sauce in the fridge.
 
 
 
 

[5] Americans likr sriracha sauce on everything. How about Sriracha Deviled Eggs? Here’s the recipe, which is garnished with candied bacon (photo © McCormick).

If your salads have the winter blahs, you can revive them with bright red vegetables, fruits (apples, pears, dried cranberries, pomegranate arils), other colorful produce, and nuts.

Another idea: Make this snappy salad with green beans instead of lettuce. You can make it with cooked green beans, but we like the beans to be raw and crunchy.

You can also add, or substitute, baby potatoes for the pearl onions. You can also add slices of sweet onion (or if you prefer, pungent red onion).

A sharp Dijon vinaigrette and a generous scattering of crisp bacon complete the recipe.

> The history of green beans is below.
 
 
RECIPE: GREEN BEAN SALAD

Thanks to Applegate for this recipe, which uses Applegate Naturals® Sunday Bacon® Brand in the recipe.

This naturally cured bacon, imbued with a delightful hickory smoked flavor is minimally processed with no artificial ingredients, no preservatives, and is gluten-free.

Prep and cook time is less than 30 minutes.
 
Ingredients For 8 Servings

 
Preparation

1. WASH and trim the green beans. If serving them raw, set aside. If not, bring a large pot of well-salted water to a boil. Add the beans and boil until bright green and tender, about 5 minutes.

2. USE tongs to scoop out the beans and place in a colander to drain. Set aside. Add the pearl onions to the boiling water and boil until tender, about 5 minutes. Drain well. When cool enough to handle, trim and peel the onions.

3. COOK the bacon in a skillet over medium heat, stirring occasionally, until it is very crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Measure into a cup how much bacon fat is in the pan; there should be about 2 tablespoons.

4. RETURN the bacon fat to the skillet over medium-low heat and add enough olive oil to equal 4 tablespoons total fat. Add the mustard and cider vinegar and stir to combine well. Season to taste with salt and pepper.

5. TOSS the green beans and the onions with the hot dressing; taste and adjust the seasonings. Transfer the vegetables to a serving dish and top with the crisp bacon.
 
 
THE HISTORY OF GREEN BEANS

Green beans (Phaseolus vulgaris), also known as string beans or snap beans and originally called string beans, have existed for thousands of years.

They have a long history of cultivation. Archaeological evidence from Mexico suggests that green beans were cultivated there more than 7,000 years ago.

They are native to Central and South America and likely originated in what is now Peru.

Spanish explorers are credited with bringing green beans to Europe. By the 16th century, green beans were being cultivated in European gardens.

Over time, different varieties of green beans were developed. French green beans (haricots verts), known for their slender shape and tender texture, gained popularity in Europe.

Green beans made their way to North America through European colonization. They became a staple in colonial gardens and were widely consumed by early American settlers. Their ease of cultivation and nutritional value contributed to their popularity as a garden vegetable.

In the 19th century, selective breeding began to eliminate the tough, fibrous strings that were naturally present in string beans and had to be removed before cooking.

Around 1894, a plant breeder named Calvin N. Keeney released the first stringless green bean called the “Stringless Green Pod,” which became popular for its tender and easy-to-eat pods.

The invention of stringless green beans contributed to further popularity in home gardens and commercial agriculture.

With advancements in food preservation techniques, green beans became one of the vegetables commonly canned for convenience and long-term storage.

[1] A year-round salad especially welcome in the winter (photo © Applegate).

[2] Fresh green beans (photo © Neha Deshmukh Wesual | Unsplash).

[3] Pearl onions (photo © Melissa’s Produce).

[4] Applegate Uncured Sunday Bacon (photo © Zabar’s).

[5] Different colors: dragon’s tongue (purple spotted), green, purple, and yellow beans (photo © The Pines | Brooklyn [alas, permanently closed]).

Green beans and yellow wax beans are the same species and genus, but they have been selectively bred to express different traits such as pod color. There are also beautiful purple beans that turn green when cooked.

The genus and species belongs to the family Fabaceae or Leguminosae, commonly known as the legume, pea, or bean family.

Green beans are enjoyed in cuisines worldwide, both fresh and cooked.
 
 

[1] Issei Mochi Gummies, all natural, vegan, and delicious (photos #1 through #5 © Issei).

[2] Vanilla Mochi Gummies. The small packages are portion-controlled and great for small treats and gift bags.

[3] Set out a dish with after-dinner coffee.

[4] Founder Mika Shino uses mochi to decorate a mini birthday cake.

[5] How about a mochi ice cream cone?

[6] Daifuku (sweet) mochi filled with red bean paste (photo © Morager | Deviant Art).

[7] Daifuku mochi filled with sesame paste and other flavors (photo © Globe Trotter Diaries).

[8] Ice cream mochi from My/Mochi are available in 18 flavors (photo © My/Mochi).

[9] Ice cream mochi on a stick. Is it a mochi ice cream pop or a mochi ice cream kebab (photo © Dee Dee Paris | Delphine Desneiges)?

The Lunar New Year is approaching, ushering in the Year of the Dragon on February 10th. There are many ways to celebrate, but one way is to treat your family and friends to Issei Mochi Gummies, our Top Pick Of The Week.

> What is the Lunar New Year?

As you’ll read below, the original mochi, which approximate the Japanese version of a rice-dough jelly donut, date back thousands of years, and were initially a sacred foo for the gods.

Or as the company describes them: soft, chewy, pillowy, somewhere between a gummy bear and a marshmallow; small, bite-sized versions of Japanese mochi.

Issei Mochi Gummies, gummy candy made with rice flour, the first of its kind. It’s a fusion of Japanese culture with German candy innovation (the history of gummy candy).

Issei means “first star” or “one life” in Japanese, but it also refers to first generation Japanese immigrants in the U.S.

In the latter meaning, the word symbolizes the earnest hope for immigrants who want to bring the best of their heritage to their new home in America.

And Issei Mochi Gummies have done just that.

Mochi Gummies embraces the ancient Japanese tradition of mochi, a beloved rice-based confection with centuries—if not millennia—of history.

They were created by a mom who wanted to wanted to turn her children’s favorite candy—gummies—into something all natural, without artificial ingredients or animal-derived gelatin.

The result is a delight, currently available in four flavors that are all-natural, gluten-free, dairy-free, kosher, non GMO, and vegan:

 
The packaging is quite elegant, nice enough to add to a gift bag for adults, or for little gifties for friends, co-workers, and other people whom you’d like to treat.

We’re already planning to give the Strawberry flavor for Valentine’s Day, the whole assortment for Mother’s Day and stocking stuffers, and every occasion in-between.
 
 
GET YOUR MOCHI GUMMIES

Issei Mochi Gummies are available:

 
> And check out recipes for the Lunar New Year, below.
 
 
WHAT ARE MOCHI?

The exact origin of mochi is unknown, although it is believed to have originated during the Jomon period (ca. 14,000–300 B.C.E.), when the Japanese people first began to cultivate rice.

Thus, mochi (which is both the singular and plural form of the noun), have been part of the food culture of Japan.

The first recorded mention of mochi is in the Nihon Shoki (the Chronicles Of Japan), a Japanese historical text from the 8th century.

Before they became a snack, mochi were considered a sacred food for the gods, with worshipers bringing neatly piled mounds of decorated mochi to Shinto shrines as offerings to the gods for the New Year.

They were initially consumed during religious ceremonies and festivals. Mochitsuki, the traditional mochi-pounding ceremony, became a symbolic activity during the New Year celebrations.

(And what a laborious task it was! Electric mochi makers are commonly used today.)

Mochi symbolize longevity, well-being and prosperity. It thus became a food for celebrations, gatherings, and expressions of gratitude.

It also became an energy food: from the battlefield, where it was easy for samurai to carry and prepare; to the farm, consumed by Japanese farmers to increase stamina on cold days.

The traditional mochi (photo #7) are soft pastry-like mounds made with pounded* rice dough and spring water, steamed and served at room temperature or warm.

 
 
MODERN MOCHI

Japanese enjoy mochi as Americans might enjoy a cookie or two, and the more beautiful creations are impressive enough to be served as a fine dessert, or to offer guests with a cup of tea.

Varieties of mochi evolved, both sweet and savory. For example:

 
Then came ice cream mochi, invented in the early 1990s by a Los Angeles couple who created Mochi Doki. Here’s the story.

And now, there are mochi gummies.

Enjoy them!
 
 
MORE RECIPES FOR THE LUNAR NEW YEAR

Here are traditional good luck foods for the Lunar New Year, including some of these:

 
Plus, while not an authentic Asian drink like sochu, to start we have some cocktails:

 
For dessert we have:

January 16th is International Hot & Spicy Day, and we found a new recipe that worked for lunch and dinner: Zesty Italian Pasta Salad with Hot Sopressata (photo #1).

> Here’s an explanation of salame vs. salume, the different types of salami, and more.

> September 7th is National Salami Day.

> The recipe is below. But first:
 
 
WHAT IS SOPRESSATA?

Sopressata is dry-cured pork salami, made in both mild and spicy styles. It’s one of the most popular Italian salami types in the U.S., second only to the classic Genoa salame [source].

Sopressata (also spelled soppressata, sopresseta, soprasata and sopresatta) is made from coarsely ground pork sausage, typically lean pork cuts like the shoulder, loin, and/or ham scraps and the best lard (although some producers and regions use fattier meat/less desirable cuts).

The combined lean meat and lard create a luscious salami texture that “melts in your mouth.”

The ground meat is variously seasoned. The ingredients, flavor, and texture of soppressata vary based on region, with flavors that range from sweet to savory.

Every family had—and today, every manufacturer has—its own spice proportions.

 
Stylistically among salume, sopressata is made in a uniquely flattened shape (photo #2).

The result is that the slices are oblong, rather than round.
 
 
The History Of Sopressata

This type of salami first appeared sometime during the 18th century, in the south of Italy. It was popular in the regions of Abruzzo, Basilicata, Calabria, Campania, and Puglia.

Today, sopressata di Calabria is stamped with the Protected Designation of Origin (Denominazione di Origine Protetta “DOP”) status [source].

The north has its own versions. Sopressa or sopressa Veneta are larger format versions of sopressata.

In the Veneto, the northeast corner of Italy†, while they often using the same signature spice blend, some producers leave out the garlic [source].
 
 
Get To Know Sopressata

Sopressata is great alone as a snack with beer or wine, on a charcuterie board, in a sandwich, and in sauces and dishes like the pasta salad recipe below.

To get to know sopressata, try versions from different regions and producers, and look for the variety of sweet and spicy notes.

For example, The DOP Sopressa made in Vincenza uses lean cuts and is much spicier than the Calabrian variety.

In contrast, the sopressa made in Tuscany uses fattier and leftover parts of the pig [source].
 
 
RECIPE: ZESTY ITALIAN PASTA SALAD
WITH HOT SOPPRESSATA

This cold pasta recipe was created by Columbus Craft Meats. Bow-tie pasta (farfalle in Italian) are topped with strips of spicy hot sopressata salame, marinated artichoke hearts, kalamata olives, toasted pine nuts, shaved Parmesan cheese and fresh basil leaves lend zing, complementary textures and a delightful nutty taste.

The recipe’s dressing is a bit more interesting than the traditional vinaigrette.

Here, marinara sauce is blended with red wine vinegar, Dijon mustard, and crushed red pepper.

Prep time is 20 minutes.
 
Ingredients For 4 Servings

For The Dressing

 
For The Salad

 
Preparation

1. MAKE the dressing. In blender cup, place the dressing ingredients and blend until smooth. Set aside.

2. TOSS together in large bowl the pasta, salami, artichoke hearts, olives and pine nuts. Drizzle with the dressing. Toss to coat.

3. GARNISH with basil and cheese.
 
 
MORE SOPPRESSATA RECIPES

[1] Pasta salad with hot sopressata. The recipe is below (photos #1 and #2 © Columbus Craft Meats).

[2] Sliced hot sopressata salami.

[3] A bowl of farfalle pasta. You can see why they are called butterfly pasta in English (photo © Klaus Nielsen | Pexels).

[4] Use your favorite marinara sauce as a base for the dressing (photo © St. Pierre USA | Facebook).

[5] Kalamata olives (photo © I. Gordutina | Panther Media).

[6] Crushed red pepper flakes add heat to the crushed red pepper in the hot sopressata (photo Savory Spice Shop).

________________
 
*Freshly shaved ribbons of Parmesan, made with a vegetable peeler, are more visually appealing than grated Parmesan. Of course, you can substitute the latter.

†The Veneto region’s capital is Venice, and the largest city is Verona.