[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 from Edwards Desserts that you garnish yourself. Here’s the recipe (photo © Edwards Desserts).

[5] You can get as fancy as you like, as with this caramel corn garnish on elegant chocolate ganache (photo © Heliot Steak House | London).

[6] Caramel corn ice cream sandwich. Here’s the recipe.

April 6th is National Caramel Corn Day. To make your own caramel, and pour it over your own warm popcorn, is so much more delicious than buying caramel corn.

Try it!

> There are more popcorn recipes below.

> There’s also the history of caramel corn.

> The history of popcorn.

> The history of caramel.

> Why popcorn pops.
 
 
RECIPE: CARAMEL CORN
 
Ingredients For 2.5 Quarts

 
Preparation

1. PLACE the popcorn in a large bowl. Remove any unpopped kernels.

2. SPRAY a large baking sheet with cooking spray; set aside.

3. ADD to a large, deep pot the brown sugar, butter, corn syrup and salt. Stir over medium heat until well blended. Increase the heat and bring to a boil. Allow to boil for 5 minutes. DO NOT STIR!

4. REMOVE the pan from the heat and stir in the baking soda (the mixture will foam*). Quickly stir popcorn into hot mixture until completely coated.

5. SPREAD onto the prepared baking sheet and allow to cool. Break into smaller pieces. Serve immediately or store in an airtight container.
 
 
THE HISTORY OF CARAMEL CORN

While Colonials enjoyed kettle corn (CHECK!), with both salt and sugar used to season the popcorn, caramel popcorn may be the creation of brothers Frederick and Louis Rueckheim, who immigrated to Chicago from Germany.

In 1870, they opened a popcorn store and began to experiment with specialty flavors and toppings. One recipe, a mix of popcorn, peanuts and molasses, became a hit.

The story is that a customer, upon sampling the flavor in the store, exclaimed “That’s a crackerjack!”

The term meant, and still means, “exceptionally good.” The name stuck.

An early version of Cracker Jack was introduced at the Chicago World’s Fair in 1893.

Louis Rueckheim created a process that kept the molasses-covered popcorn kernels from sticking together [source].

In 1896, the brothers registered the trademark Cracker Jack®, and began to mass produce the product.

The popularity of Cracker Jack led others to experiment with popcorn and syrups, which led to the creation of caramel corn [source]

Today, commercial caramel popcorn is made by mixing a sugar solution or sometimes molasses (the Cracker Jack ingredient), and heating it until the mixture caramelizes. It then is blended with the popcorn.

The recipe above is quite literal: homemade caramel—the real deal—is poured over the popcorn.
 
 
MORE POPCORN RECIPES

 
 
FOR WINE LOVERS

 
________________

*The baking soda is added to create tiny carbon dioxide air bubbles, which creates the foaming. Once the caramel has cooled on the popcorn, the air bubbles inside the caramel create a softer texture.

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April is National Grilled Cheese Month.

We’ve seen many different ways to make a grilled cheese sandwich, including bread-free, low-carb versions that substitute sliced portabello mushrooms or ham—a bread-free ham and cheese sandwich, grilled on a panini press.

Today we present another option: a grilled cheese sandwich where halloumi cheese (photo #2) is substituted for the bread.

Halloumi, a semisoft cheese that originated in Cyprus, keeps its shape when fried.

Thus, use sliced halloumi cheese instead of bread, and fill it with what you’d normally put in a grilled cheese sandwich, and grill it.

It’s a reverse grilled cheese sandwich!

> Here’s more about halloumi cheese.

The recipe follows, but first:

> How to make a grilled cheese sandwich.

> The history of cheese.

> The different types of cheese: a photo glossary.

> The year’s 30 cheese holidays.

Below:

> Grilled halloumi sandwich recipe.

> Selecting the bread for your halloumi sandwich.

> The history of halloumi cheese.

> Other non-melting cheeses.

> The year’s 16 Greek food holidays.
 

[7] Halloumi on a baguette with arugula, sun-dried tomatoes, and olives (Gemini photo).
 
 
WHAT BREAD SHOULD YOU CHOOSE FOR YOUR
GRILLED HALLOUMI SANDWICH?

Halloumi is a grilled cheese sandwich using cheese that warms without melting. The outside remains firm while the inside is warm and soft.

As with all grilled cheese, the outer sides of the bread are greasy with butter, since the sandwich has been fried in a pan or on a griddle.

While many native users pick the halves up with their fingers—with a napkin on the side—the neatest way is to eat them with a knife and fork.
 
What Bread Should You Choose?

A halloumi sandwich pairs well with bread that complements the cheese’s salty, savory flavor and slightly chewy texture. Here are some great bread options, in alphabetical order, with suggested layering ingredients:

 
 
RECIPE: HALLOUMI SANDWICH

You can make this sandwich with halloumi or any of the other non-melting cheeses
 
Ingredients

 
Preparation

1. PREPARE the bread. Use it fresh, or lightly toast it for added texture.

2. SLICE the halloumi into 1/4-inch thick pieces.

3. HEAT a non-stick pan or grill over medium heat (no oil is needed, but a light drizzle can be used if desired). Cook the halloumi for 1–2 minutes on each side until golden brown and slightly crispy.

4. PLACE the grilled halloumi on the bottom piece of bread (or on the flatbread), followed by the toppings. Add the sauces and the top slice of bread.
 
 
Fillings For Halloumi Grilled Cheese

 
Are you ready for your sandwich? Yum!

[1] Make a grilled cheese sandwich with halloumi, yanni or paneer instead of bread (photo © Urban Village Restaurant | Lone Tree, Colorado | Flavor & The Menu).

[2] Grilled halloumi cheese. It is eaten with a fork (photo © Ina Peters | iStock Photo).

[3] Figs, fresh or dried, are delicious with halloumi and just about any cheese (photo of black mission figs © Good Eggs).

[4] Another approach to halloumi: open-face sandwiches (tartines in French). This one tops a slice of toast topped with ribbons of hummus, roasted vegetables (the dark strips are portobello mushrooms), grilled halloumi, and pesto (photo © Yulia Khlebnikov | Unsplash).

[5] Roasted halloumi with black olive tapenade, roasted cherry tomatoes, and chimichurri sauce. Here’s the recipe (photo © Sherri Silver | Unsplash).

[6] Instead of mozzarella sticks, how about halloumi sticks (photo © Raelle Cameron | Unsplash)?

Halloumi cheese is deeply rooted in the Eastern Mediterranean, particularly in Cyprus, where it is considered a national treasure. Its origins date back centuries, and its unique characteristics and production methods have made it a staple in the region’s cuisine.

Halloumi is known for its high melting point, which enables it to be grilled or fried without losing its shape. This phenomenon is due to its production process, where the curds are cooked at a high temperature and then folded

The name halloumi is believed to derive from the Greek word almi, meaning brine or salt water, which reflects the cheese’s preservation method in brine. In Arabic, the cheese is called ḥallūm.

Historical records suggest that it was being made in Cyprus as early as the Byzantine period (395–1453 C.E.), though the exact date of its creation is unclear.

Production spread across the Eastern Mediterranean, including regions of the Middle East, Greece, and Turkey. Its popularity grew due to its long shelf life and versatility, making it a valuable food source.
 
Traditional Production

Traditionally, halloumi was made from a mixture of sheep’s and goat’s milks, which were abundant in Cyprus. Cow’s milk became a more common addition in modern times due to increased availability.

Halloumi production was traditionally a family affair, with recipes and techniques passed down through generations. It was often made in large quantities and stored in brine for long-term availability. It was also a key source of protein in rural communities.

Not surprisingly, halloumi became a central part of Cypriot culture and cuisine, often served as a meze (appetizer) or paired with watermelon in the summer.
 
Halloumi Today

Today, halloumi is celebrated worldwide for its distinctive taste and texture. While it remains a symbol of Cypriot heritage, its popularity has transcended borders, making it a beloved ingredient in global cuisine.

In recent decades, halloumi has gained international recognition, becoming a popular cheese in Europe, North America, and beyond. Its versatility and unique texture have made it a favorite for grilling, frying, and adding to salads or sandwiches.

In 2021, the European Union granted halloumi PDO status (Protected Designation of Origin), officially recognizing it as a product of Cyprus.

This designation ensures that authentic halloumi must be produced in Cyprus using traditional methods, honoring its ancient roots, plus specific proportions of sheep’s, goat’s, and cow’s milks.

(Some information via Abacus.ai.)
 

[9] Add grilled halloumi to your cheese board. It’s grilled and golden in the center of the platter above (photo © Alexander F. Ungerer | Unsplash).
 
 
OTHER CHEESES THAT DON’T MELT

There are other cheeses around the world that, like halloumi, can be heated without melting. These cheeses have a high melting point due to their unique composition and production methods, cooking the curds at high temperatures to create a firm texture, which allows the cheeses to retain their shape when grilled, fried, or baked.

The chemistry that enables this to happen:

 
In Western countries, some of these cheeses are simply labeled “grilling cheese.” These are often inspired by halloumi but can’t be called halloumi because of the P.D.O. which requires that authentic halloumi be made in Cyprus.

But other countries make cheeses that proudly bear their names.

 
 
THE YEAR’S 16 GREEK FOOD HOLIDAYS

 
Plus

 
________________

*There is no officially recognized Galaktoboureko Day, but some people celebrate it on January 23rd, coinciding with National Pie Day.

†Greek Orthodox Lent typically begins in late February, March, or early April, depending on the date of Orthodox Easter for that year. Clean Monday (the start of Lent) is always 48 days before Orthodox Easter. Thus, if Orthodox Easter falls in April, Lent begins in late February or early March. If Orthodox Easter falls in May, Lent begins in late March or early April.

‡National Ambrosia Day on December 12 celebrates a Greek mythological food, “ambrosia”, also known as the “food of the gods”. Ambrosia was considered divine, representing immortality, vitality, and the favor of the gods. The Greeks believed that anyone who consumed ambrosia would become immortal. It was often described as fragrant, sweet, and heavenly, but of course, its form and ingredients were not provided.

So from whence came the American dessert known as ambrosia? From the home of some educated person. The earliest known recipes for ambrosia appeared in American cookbooks in the 1860s, simple fruit salads typically consisting of fresh oranges, grated coconut, and sometimes sugar. Over time, additional ingredients were added, such as fresh or canned pineapple, whipped cream or sour cream, nuts, and other fruits like bananas, cherries, and grapes. Marshmallows were introduced in the early 20th century. The dish became a popular dessert at potlucks, holidays, and family gatherings, especially in the South.

The name was likely chosen to emphasize the dish’s sweetness, exotic ingredients, and luxurious appeal, drawing a parallel to the mythical food of the gods in Greek mythology. The modern execution, so often canned fruits and maraschino cherries folded into whipped topping, does not honor the original—whatever that may have been.
 
 

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[1] Use leftover lamb to make lamb flatbread or pizza (photos #1 and #2 © True Aussie Beef & Lamb).

[2] No pizza pan? No problem: Make flatbreads.

[3] Shredded mozzarella cheese (photo © Kiboka | Panther Media)

[4] See below for why you should use pizza sauce instead of pasta sauce (photo © Sonoma Gourmet).

[5] Flat leaf parsley, a.k.a. Italian parsley, as opposed to curly, a.k.a. French, parsley (photo © Good Eggs).

There are many things to make with leftover lamb, from panini and grilled cheese (try lamb and Brie) to Tex-Mex (burritos, quesadillas, tostadas) to stir-fries and Middle Eastern dishes (including pita sandwiches with tzatziki or minted yogurt).

This year, inspired by True Aussie Beef & Lamb, we’re making a lamb pizza.

Note that the more rare the cooked lamb is, the better, since it will cook more in the oven atop the pizza.

We’re serving ours with an arugula salad.

NOTE: If you don’t have a pizza pan and prefer to make flatbread in a regular pan (as shown in photos #1 and #2), see the instructions below.
 
 
RECIPE: LAMB PIZZA

Ingredients For A 10-Inch Pie

For The Pie

 
For The Lamb Topping

 
Preparation

1. PREHEAT the oven to 450°F. Sprinkle the pizza pan with cornmeal to prevent the crust from sticking.

2. COMBINE in a large bowl the the lamb, oil, parmesan, salt, mustard, parsley, thyme, garlic, fennel and red pepper flakes.

3. ROLL out the crust (as required) and top with the pizza sauce. Sprinkle with the mozzarella on each pizza. Spread the lamb loin mixture atop the mozzarella.

4. BAKE for 15 minutes. When the cheese is bubbling and just starting to turn golden, remove the pie and place on a cutting board. Allow to cool for 3 or 4 minutes before slicing, then serve immediately.

For Flatbreads

Use four 8- to 10-inch pitas or naan flatbreads.

Line a large baking pan(s) with parchment and divide the ingredients among the flatbreads. You will need more slices of lamb.
 

THE DIFFERENCE BETWEEN PIZZA SAUCE & PASTA SAUCE (SPAGHETTI SAUCE)

You can substitute one for the other, but there’s a reason that “pizza sauce” is sold.

1. Thinner Vs. Thicker Consistency. Pasta sauce is thinner. Pizza sauce usually has a thicker consistency. This helps to keep the sauce from running off the dough.

2. Precooked Vs. Uncooked. The tomatoes in pasta sauce are precooked (simmered). Pizza sauce isn’t cooked. Thus, after baking in the oven, the pizza sauce should have a brighter tomato flavor than a cooked-again pasta sauce.

3. Seasoned Vs. Unseasoned. Pasta sauce is flavored with herbs (basil, garlic, oregano, e.g.), spice (e.g. chili flakes) and/or cheese. Pizza sauce is not flavored, since herbs and other toppings will be added on top of the mozzarella.
 
 
GRATED VS. SHREDDED CHEESE

Both can be created with a single box grater; or with individual grating tools like Microplane.

Grated cheese (or other grated food) is rubbed against a sharp, abrasive surface, the openings sized to create tiny fragments (to the point of being powdery). The cheese needs to be dry and hard, so as not to get get stuck in the tiny holes. Parmesan is an example.

Shredded cheese is produced with larger openings that are shaped to produce strips of cheese. The original meaning of “shred” meant “to cut in long strips.” Soft and semisoft cheeses work best here, such as cheddar and mozzarella, because a dry cheese will crack and crumble. However, hard foods with moisture, such as carrots, can be shredded easily.
 
________________

*You can use more or less lamb. An analogy: There are typically 10 slices of pepperoni spaced out on a 10-inch pie.

†Flat leaf parsley is also known as Italian parsley. Curly parsley is also called French parsley.

April 4th is International Carrot Day.

Most people we know eat carrots relatively often, but hows about carrot salad?

Many of us grew up with carrot salad with raisins, celery and mayonnaise.

It was delicious, but it’s fallen out of fashion.

Here’s a way to revive the concept, with fun variations.

The idea here is a DIY carrot salad, where everyone at the table or buffet can customize a version.

You create the basic carrot-raisin salad, and provide toppings or mix-ins for customization.
 
 
RECIPE: CLASSIC CARROT SALAD

Option #1: For a gourmet touch, buy different colors of carrots (photo #4). You can often buy them bundled: orange, purple, red and yellow.

Option #2: Instead of grating the carrots, use a spiralizer or peeler to make ribbons (photo #2). If you do so, cut the other vegetables in proportion (i.e., larger pieces).

Option #3: Some people add pineapple, but for this “mix in” approach, it adds too much sweetness.

Option #4: Instead of a mayonnaise-sour cream dressing, consider a Dijon vinaigrette or Moroccan dressing (recipe below).
 
Ingredients For 8 Side Servings

For The Carrot Salad

 
For The Dressing

 
For The DIY Mix-Ins

 
Variation: Moroccan Dressing

 
For A Lunch Or Dinner Salad

Provide a base of greens and a topping of grilled or roasted protein:

 
Preparation

1. MAKE the dressing. Whisk together the mayonnaise, sour cream, sugar and lemon juice in a large bowl.

2. BLEND in the carrots and raisins. Cover and refrigerate for at least 1 hour before serving (you can do this a day in advance).

3. PREPARE the mix-ins (don’t cut the apple until just before serving).

4. PLACE the mix-ins on a tray or lazy Susan, and set them on the table along with individual servings of the grated carrots.
 

CARROT SALAD HISTORY & WORLDWIDE VARIATIONS

Carrot raisin salad is a traditional dish in the Southern United States.

Grated carrots are mixed with raisins and a dressing made from mayonnaise, granulated sugar, salt and pepper.

We can’t find a date for the first published recipe, but a recipe that appears in the WPA School Lunch Cookbook shows that the recipe was well established by 1936, the book’s publication date.

At least from then, and going forward, carrot raisin salad has been on many school lunch menus, its sweetness appealing to children.

Other countries have long had their own versions of carrot salad.

Except for Morocco and Tunisia, all are made with grated carrots:

 
[Source]

[1] A carrot-raisin salad (photo © Anaumenko | Panther Media).

[2] Start with grated carrots, add raisins and optional pineapple, then dress. Refrigerate for a day so the flavors can meld (photo © 5PH| Panther Media).

[3] Instead of a mayonnaise-sour cream or yogurt dressing, you can marinate the grated carrots in a vinaigrette (Moroccan vinaigrette recipe below (photo © Zolelena | Panther Media).

[4] Beautiful heirloom carrots. The Homegrown Collective has subscriptions that include specialty produce like these multicolored carrots (photo © Homegrown Collective).

[5] Burgundy heirloom carrots sliced into ribbons (photo © Art de Fête).

[6] Another idea: Julienne the carrots (photo © The Foster’s Market Cookbook).

________________

*Both raisins and sultanas are made from seedless grapes; red and green, respectively. In the U.S., sultanas are also referred to as golden raisins. Grapes darken as they dry, which is why raisins are darker in color than the grapes. Although once made from a different variety of grape, today in the U.S. sultanas are made from the Thompson grape.

Most raisins produced in the United States are made from seven different types of grapes: Thompson Seedless (which are also the most popular green grapes for fresh consumption), Flame Seedless, Muscat, Sultana, and Black Corinth. It takes about 4 1/2 pounds of fresh grapes to make 1 pound of raisins.

Golden Seedless raisins or sultanas are made from the Thompson Seedless grape, but are oven-dried to avoid the darkening effect of sunlight. They are also treated with sulfur dioxide to preserve their light color.

†Some recipes add a tablespoon of sugar, but this makes the carrot salad as sweet as dessert. Taste after a teaspoon is added and adjust according to your palate.

‡Sumac is a tart, acidic spice. In other recipes, you can substitute lemon zest, lemon pepper seasoning, lemon juice or vinegar. But since this dressing is made with lemon juice, simply skip the sumac.

[1] French Fries with peanut butter (satay) and jelly dips. From left to right: satay sauce, crushed peanut and scallion garnish, smoked raspberry jelly (photo © Idaho Potato Commission).

[2] Idaho russet potatoes (photo © Potato 101 | Idaho Potato Commission.

[3] Satay sauce is very versatile. Here’s a recipe for a classic use: a Thai-style stir fry (photo © Nourishing Amy).

[4] Want to make your own raspberry jelly? Here’s an easy recipe from Sweet + Savory By Shinee (photo © Sweet + Savory By Shinee)

French fries with peanut butter and jelly?

This recipe comes with a sub-title: Don’t knock it until you’ve tried it.

The recipe was created by Mike McKinnon, owner of Potato Champion restaurant in Portland Oregon.

The restaurant began selling Belgium-style fries (twice fried for extra crispness), served with a variety of dipping sauces, plus poutine, the “national dish of Canada.”

Over the years, the menu has expanded into inventive fry-related dishes. French fries with PB&J is one of those.

Mind you, it’s not PB&J from the jar: The peanut butter is made into a satay sauce, and the jelly is smoked (with liquid smoke). These are served as dips with the fries.

Any leftover sauces can be served with skewers, as sauces for meat and poultry, or as dips for crudités.

Are you ready for a French fry adventure for National Peanut Butter & Jelly Day?

Thanks to the Idaho Potato Commission for the recipe.

If you don’t want to make this amount, use this ingredient converter to decrease the recipe size.

> More great peanut butter and jelly recipes.

> The history of peanut butter.

> The history of jelly.

> The different types of jelly and preserves.
 
 
RECIPE: FRENCH FRIES WITH PEANUT BUTTER & JELLY
 
Ingredients For 10 Servings

For The Fries & Garnishes

 
For The Satay Sauce

 
For The Smoky Raspberry Jelly

 
Preparation For The Satay Sauce

1. BLEND the ginger, cilantro, onion and garlic in a food processor. Add to a stockpot. Add the sweet soy sauce, soy sauce, sesame oil and sambal oelek and bring to a boil.

2. ADD the coconut milk and lime juice and return to a boil. Turn off the heat and the add the peanut butter.

3. BLEND with an immersion blender until smooth and creamy. Reserve.
 
Preparation For The Smoky Raspberry Jelly

1. COMBINE the jelly, lemon juice and liquid smoke in a saucepan. Bring to a boil, then stir in the sugar.

2. BLEND well with immersion blender. Reserve.
 
Preparation For Fries

1. CUT THE potatoes into 3/8-inch-think sticks. Wash the starches off. Blanch in oil between 325°F and 350°F, then fry to crisp at 375°F.

2. PLACE the fries on a sheet pan to cool a bit; then season with salt. Garnish the fries with the crushed peanuts and scallions, and serve with the satay sauce and smoked jelly.