[1] Shrimp tempura from CBCrabcakes.com (photo © CB Crabcakes).

[2] People who resist eating veggies may be instantly converted to vegetable tempura. Here’s the recipe (photo © American Diabetes Association).

[3] Kabocha squash tempura is a winner. Here’s the recipe (photo © Refugee Kitchen).

[4] Mixed vegetable tempura. Here’s the recipe (photo © Heather Christo Deliciously Allergen Free Recipes).

> The history of tempura follows.

> The recipes are below.

> The year’s 11 Japanese food holidays (plus 6 sushi holidays).

> The year’s 56 fish and seafood holidays.
 
 
TEMPURA HISTORY

While we think of tempura as a quintessential Japanese food, it was introduced to Japan in the mid-16th century by Portuguese missionaries and traders. Prior to then, the concept of deep fat batter-frying was not part of Japanese cuisine.

Culinary historians say that the word “tempura” appears to come from the Latin word “tempora,” a Portuguese reference to Lent, Fridays and other Catholic holy days when meat was avoided and fish and vegetables were consumed. (The Latin phrase tempora cuaresme, which means “in the time of Lent.”)

The dish that inspired the word was a meal for Lent, when the Catholic Portuguese could not eat meat. Presumably, the Japanese mistook “tempora” as the dish’s name and called the frying technique tempura.

The types of tempura that are popular today—fried seafood and vegetables—gained popularity in the mid-18th century and became firmly established in Japanese cuisine. Tempura continues to evolve in style, most recently into sushi “tempura rolls.”

In the U.S., tempura even has its own holiday: January 7th is National Tempura Day.
 
 
TEMPURA TIP: THE RIGHT BATTER MAKES TEMPURA LESS OILY

Tempura batter is traditionally made with eggs, ice water, and low-protein wheat flour. You can also buy tempura batter mix in the Asian products section of the supermarket or in Asian food stores.

According to Nisshin Seifun, makers of a tempura batter mix used by fine restaurants, some brands do a greater job of limiting oil absorption (as does a cold batter, which is why ice water is used).

In the absence of a package of tempura mix, made with low-protein wheat flour, try this recipe:
 
 
RECIPE #1: TEMPURA BATTER

Ingredients For Batter

 
Vegetable & Seafood Options

 
Plus:

3. MAKE the batter: Beat the egg in a bowl. Add the ice water and flour; mix lightly. Be careful not to overmix the batter or you’ll get tough, chewy dough. Japanese chefs make the batter by swirling the ingredients a couple of times with chopsticks. It’s O.K. to leave lumps in the batter.

4. HEAT the oil to 340°F. If you don’t have a kitchen thermometer, drop a small amount of batter into the oil. If it sinks halfway down and then comes to the surface, the oil is about 340°F. If it doesn’t sink, it’s about 360°F or more.

5. FRY the vegetables first so as not to impart a seafood flavor to the oil.
 
 
RECIPE #2: TEMPURA DIPPING SAUCE (PONZU SAUCE)

Ingredients

 
Preparation

1. MIX the ingredients well. If you only have soy sauce and vinegar, it will do in a pinch.

Learn more about our favorite international foods by checking out the pull-down bar at the right.
 
 

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One of the simplest desserts, enjoyed since early times, is figs with honey. It couldn’t be easier: just decide how many figs you want to serve to each person (we serve three or four, depending on size), and plate them with a drizzle of honey. Other decisions:

Ingredients For 4 Servings

Preparation

1. DISSOLVE the gelatin in 3 tablespoons of cold water, for about 10 minutes.

2. PLACE the cream, vanilla bean, vanilla extract, fig purée, and sugar in a saucepan and bring to a simmer. Remove from the heat. Add the gelatin to the pan, stirring constantly for about 30 seconds, or until the gelatin is well blended with the cream.

3. POUR the cream mixture into molds, cover, and refrigerate for 3 hours or until set.
 
 
A BRIEF FIG HISTORY

By the time of the Bible, figs had been cultivated for thousands of years. They may have been the first crop* cultivated—perhaps first in Egypt. From there they spread to Crete and around the 9th century B.C.E., to Greece, where they became a staple.

The ancient Greeks loved figs so much that they enacted a law forbidding the export of the best quality figs (in the ancient world, at least 29 varieties of figs were cultivated).

Figs spread throughout the Mediterranean. They arrived in the New World in the early 16th century, with Spaniards explorers. When Spanish missions were established in what is now southern California, the monks cultivated planted fig trees. Today, California is one of the largest producers of figs, along with Greece, Portugal, Spain and Turkey.
 
 
______________

*Agricultural historians believe the order of cultivation to be figs, wheat and barley, grapes, olives, sugar, tea, rice and sesame. Different historians have different orders, and archeological digs regularly reveal new information.
 
 

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When you say “Norwich, Vermont,” sweet potatoes don’t come to mind.

But they may when more people discover Yummy Yammy sweet potato-salsa—actually more of a smooth dip or spread than what most people think of as salsa.

But like a Mexican-style salsa, Yummy Yammy is packed with nutrition and a guilt-free snack, when combined with crudités or a some rice crackers. The whole jar has just 250 calories.

Yummy Yammy also works as a dip with any crunchy snack (chips, pretzels, bagel chips, pita chips); as spread for burgers, burritos, and sandwiches; as a condiment with eggs, rice or vegetables; even atop nachos.

There’s no tomato here in this salsa; just 100% pure flame-roasted sweet potato and deft seasonings. There is no added sugar, it’s naturally fat-free and loaded with natural nutrition.

 
There’s a store locator on the website, and the products can be purchased on Amazon.com ($9.99 per 12-ounce jar).

Try some: You, too, may become a “yambassador.”

And by all means, “spread” the word. Give a jar as a stocking stuffer, Thanksgiving host/hostess gift or party favor.

While some family recipes are sacred, look for ways to enjoy sweet potatoes in advance of Thanksgiving dinner. These two year-round recipes are from Elizabeth Karmel and the North Carolina Sweet Potato Commission. You can make them in the oven, but a grill delivers smoky and caramelized flavors.

TWICE BAKED MAPLE CHIPOTLE SWEET
POTATOES WITH GOAT CHEESE & PUMPKIN
SEEDS

These fluffy and smooth twice-baked sweet potatoes balance sweet maple syrup, smoky sweet potatoes, spiced pepitas, and goat cheese for a dish that’s as tasty as it is beautiful.

RECIPE: TWICE-BAKED SWEET POTATOES

Ingredients For 8 Portions

Twice-baked sweet potatoes, made on the grill. Photo courtesy Chef Elizabeth Karmel | North Carolina Sweet Potato Commission.

 
Preparation

1. CLEAN potatoes with a vegetable brush. Dry well and thinly coat all over with olive oil and prick the tops with a fork or with the end of a sharp knife three times.

2. PREHEAT grill to high. Place potatoes in the center of the grill cooking grate and grill-roast for about 1 hour or until the skin is crisp and the inside is soft. Turn once halfway through the cooking time. You can usually tell that the potato is done if there are dark caramelized bubbles of the natural sugars on the outside of the skin. Remove from grill, set aside. Oven alternative: Preheat oven to 400°F. Bake until tender but not mushy, about 1 hour. Let cool to lukewarm. Reduce heat to 350°F.

3. CHOOSE the four potatoes with the most complete skin and cut them in half lengthwise. Leaving a 1/2-inch margin of the potato intact, with a spoon scoop out the sweet potato flesh and remove to bowl of a food processor or blender; reserve skins. Peel remaining two sweet potatoes and add flesh to the bowl; discard skins.

3. ADD yogurt, maple syrup, chipotle, cinnamon and salt to potato flesh in bowl; purée until smooth*. Place mixture in a piping bags, or use a spoon, to transfer mixture into reserved shells; top with goat cheese.

4. PLACE on a rack over a baking sheet; bake until filling is warmed through and cheese is melty and lightly browned, about 25 minutes. To serve, garnish with toasted pumpkin seeds.

*Mixture can be refrigerated for up to 2 days at this point. Follow remaining instructions and bake in oven until filling is warmed through, about 50 minutes.

Crunchy pecans, tangy sundried tomatoes, charred sweet potato rounds and creamy blue cheese tossed in a savory bacon dressing: What could be better?

Ingredients For Hot Bacon Dressing
(6 Portions)

 
Preparation: Dressing

1. PREHEAT oven to 200°F. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside.

2. WHISK together vinegar and mustard in a small bowl; slowly whisk in olive oil and 1 tablespoon of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
 
Preparation: Potatoes

1. LIGHTLY COAT sweet potatoes with olive oil, using a brush. If you are multiplying the recipe, it is easier to put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.

2. JUST before putting on the grill, season sweet potatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning half way through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.

3. MAKE the salad: Add 2 tablespoons of the dressing to the sweet potatoes toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.

For Oven Roasting

1. PREHEAT oven to 400°F. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.

2. ADD 2 tablespoons of the dressing; toss until just coated. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle with a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
 
SWEET POTATOES VERSUS WHITE POTATOES: WHICH IS HEALTHIER?

Both potatoes are good sources of nutrition, but according to the sweet potatoes have the edge. Sweet potatoes have:

 
White potatoes have the advantage of being more versatile in cooking, and are less expensive. Here’s the entire article.

Yes, you did read that correctly. The King Of Pop has followed Jones Soda Company in creating a quirky line of Thanksgiving-flavored snack foods.

We haven’t tasted the “poprageous” popcorn Thanksgiving feast, but the nine flavors were created to give you every taste of a traditional Thanksgiving dinner.

The Thanksgiving popcorn set includes:

Get your Thanksgiving popcorn feast at KingOfPop.com.

*Seriously…who besides this company’s owner serves strawberry cheesecake at Thanksgiving? Couldn’t they make pecan pie popcorn?