[1] Margarita cupcakes (photo and recipe © Santo Spirits).

[2] Yes, you can drink a Margarita with the cupcakes (photo © Casa Noble Tequila).

[3] Santo Fino Blanco Tequila (photo © Luekens Liquors).

National Margarita Day is February 22nd*.

If you need a recipe, here are 27 Margarita recipes, from classic to nouvelle.

Let’s add some food fun. Here’s a sweet bite to go with the cocktail: Margarita cupcakes.

The cupcakes and icing contain the ingredients of a classic Margarita: tequila, triple sec, and lime zest and juice.

Can you drink a Margarita (photo #2) alongside the cupcake? Absolutely!

Thanks to Santo Tequila (photo #3) for the recipe.

Speaking of recipes, here are some 30 Margarita cocktail recipes.
 
 
RECIPE: MARGARITA CUPCAKES

Make the cupcakes more festive with printed cupcake liners (photo #1).

Ingredients For 12 Cupcakes

For The Cupcakes

 
For The Glaze

 
For The Icing

1. PREHEAT THE oven to 325°F. Line a muffin tin with paper liners.

2. SIFT together the flour, baking powder and salt.

3. CREAM the butter and sugar. Add the eggs one at a time; mix well after each addition.

4. ADD the lime zest, lime juice, tequila, triple sec, vanilla and lime extract.

5. ADD the dry ingredients in 3 batches, alternating with buttermilk. Mix until just combined; do not over-mix (it toughens the crumb‡).

6. DIVIDE the batter among the cupcake liners. Bake for approximately 20-25 minutes, until a toothpick shows only moist crumbs. Meanwhile…

7. MAKE the glaze. When the cupcakes are done, remove the tin from the oven.

8. BRUSH the tops of the cupcakes with the glaze. Allow the cupcakes to cool in the pan for 10 minutes, then remove to cooling rack.

9. MAKE the icing: Cream the butter and sugar together. Add the zest, tequila, and triple sec. Add in the cream and beat for approximately 5 minutes more, until the icing is light and fluffy.

10. PIPE or spread the icing on the cooled cupcakes. Garnish with lime zest (zest the lime right over the icing) or a segment of a lime wheel.
 
 
> CUPCAKE HISTORY

> MARGARITA HISTORY
 
 
________________

*February 22nd is also the birthday of George Washington, who likely never heard of tequila. He drank beer and porter, which he brewed on his estate. He also liked Madeira, a fortified wine produced on the Portuguese island of Madeira. He also planted American grapes for wine. He had tried planting Madeira, but the grapes were not successful in the Virginia soil [source].

†Lime extract has a zesty lime flavor that is used most often in baking and beverages. The lime flavor in this extract comes from distilled lime oil pressed from the skin of limes. Just a teaspoon adds a zingy twist to dips, drinks, fudge, salsa, etc. If you don’t want to buy a bottle, here’s how to make it from fresh limes.

‡The crumb is the inside of bread or cake; i.e., that which is under the crust. The term refers to the interior texture and tenderness, among other characteristics.
 
 

Have some fun with potatoes this weekend: Make potato stacks in your muffin cups.

The potato slices have crisp edges, and can be eaten like a stack of pancakes, in single slices, or whatever way creativity guides you.

(We picked them up and ate them like chips.)

The recipe, from Wisconsin Cheese, uses romano cheese for its tangy flavor to dishes.

Romano is similar in texture to parmesan, but has a sharper, more assertive taste. There’s more about it below.
 
 
RECIPE: CRISPY POTATO STACKS

Ingredients

 
Preparation

1. HEAT the oven to 400°F.

2. COMBINE the potatoes, butter and rosemary in a large bowl. Season with salt and pepper. Sprinkle with Romano; toss to coat.

3. EVENLY STACK the potatoes in six lightly greased muffin cups. (The stacks will be taller than the muffin cups.)

4. COVER the pan with aluminum foil. Bake for 35 minutes. Uncover; bake for 20-25 minutes longer or until the potatoes are golden and crispy around the edges.

5. RUN a knife around edges to loosen the potato stacks; plate.
 

ABOUT PECORINO ROMANO & ROMANO CHEESES

History

Few cheeses in the world have such ancient origins as Pecorino Romano.

For more than 2,000 years, flocks of sheep that graze freely in the countryside of Lazio, the region of which Rome is the capital. These sheep produced the milk from which the cheese is made.

In fact, it was made in Roman countryside until 1884, when a city council ruling over cheese salting in shops caused producers to move to the island of Sardinia.

Pecorino Romano was a favorite of the ancient Romans, from royalty to soldiers and everyday citizens.

 
The processing of sheep’s milk for cheese was described by Homer (c. 800 to c. 701 B.C.E.).

Columella (4 to c. 70 C.E.), a prominent Roman writer on agriculture, gives a detailed description of pecorino production in his “De re rustica” [source].

The method of production of the cheese was also described by Pliny the Elder (c. 23/24 C.E. to 79 C.E. [he died during the Pompeii eruption]).

Today’s Pecorino Romano is made from the same recipe, albeit with pasteurized milk.

A hard grating cheese, “pecorino” refers to sheep’s milk cheese (pecore means sheep in Italian). Romano indicates that the cheese is of Roman provenance.

While Parmigiano Reggiano and Grana Pedano are the favorite grating cheeses of Northern Italy, Pecorino Romano is the choice in the southern portion of the country.

It’s a bit drier and saltier than northern Italian grana (grainy) cheeses.
 
 
Authenticity

[1] Yummy potato stacks with melted Romano cheese and fresh rosemary (photo © Wisconsin Cheese).

[2] Fresh rosemary is a “must” (photo © Burpee).

[3] Pecorino Romano cheese D.O.P. from Locatelli (photo © iGourmet).

[4] Don’t buy grated cheese. Instead, buy a wedge and grate it as you need it (photo © iGourmet).

[5] Cacio e Pepe, a famous spaghetti dish with grated romano and cracked pepper. Here’s a recipe (photo © Eataly).

[6] Roasted broccoli with grated romano cheese. Here’s the recipe (photo © Kalyn’s Kitchen).

[7] Tuscan bean soup with shaved Romano cheese (photo courtesy Lewis & Neal [now closed]).

[1] Cafe au lait (photo © Krups).

[2] In France, cafe au lait is also served in bowls. This is an older tradition, from days long ago, before potters knew how to add handles to vessels. These bowls are available from La Poterie du Chalet | Etsy (photo © La Poterie du Chalet.

[3] Caffe latte, the Italian version, is the same recipe but served in a kitchen glass (photo © Williams Sonoma).

[4] Look for a milk frother that also steams (photo © Miroco).

February 17th is National Café au Lait Day, a French term for coffee with steamed milk (photo #1).

Brewed French roast or Italian roast coffee is mixed in a 1:1 ratio with steamed milk (frankly, at home we often just heat the milk in the microwave—a “rustic” version).

Café au lait is different from a latte, which is made with espresso and steamed milk.

In cafés, the milk is steamed with the steaming arm of an espresso machine. For less than $50, you can buy a device that both steams and froths milk.

In France, café au lait is served in cups, but also in bowls (photo #2)

> The recipe for café au lait is below.

> Coffee terms and the different types of coffee drinks.

> Espresso terms and the different types of espresso drinks.

> The history of coffee.

> The year’s coffee holidays ( ).
 
 
CAFÉ AU LAIT VS. CAFFÈ LATTE

The drinks are the same, but the terms are used to indicate the way coffee is served.

 
 
STEAMED MILK VS. FROTHED MILK

Steamed milk is more widely used to make coffee and espresso drinks because the milk is easily steamed with the steam wand on an espresso machine.

The steam makes the milk very hot and slightly aerated. These very small air bubbles create a finer and more delicate foam called microfoam.

That’s the same foam that’s used to make latte art.

So what separates steamed milk from frothed milk?

Frothed milk is more highly aerated, giving it more volume and significant amounts of foam. Aeration—the addition of air bubbles—is what makes the froth (foam).

Frothed milk lends itself specifically to foam-filled beverages like cappuccino, where it adds a creamy, airy topping.
 

RECIPE: CAFÉ AU LAIT AT HOME

Simply pour half a cup of extra-strong coffee and finish filling the cup with steamed milk.

If you have a frother: Foam isn’t traditionally found atop a café au ait, but no one will report you if you use it.

Ingredients For 2 Cups

 
Preparation

1. HEAT the milk in a saucepan over medium-low heat, whisking until the milk is steaming and slightly foamy.

2. FILL two large coffee cups halfway with the coffee. Divide the milk between them and stir.
 
 
HOW TO STEAM MILK AT HOME

If you don’t have a steaming wand, you can froth the milk instead.

 
Quite frankly, often at home, we cheat by heating milk in the microwave.
 
 
> THE DIFFERENT TYPES OF COFFEE

> THE DIFFERENT TYPES OF ESPRESSO DRINKS

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

How about those flat plastic closures that close loaves of bread?

People all over the world get with their packaged bread—and they’re so much easier to use than wire twist-ties.

After the bread is gone, we keep them to use as closures for other plastic bags, like the produce bags at the market.

We even know parents who make art projects from them.

Who makes them?

The majority are made by a family-owned company in Yakima, Washington.

Kwik-Lok has been manufacturing the closures since 1954.

Founder Floyd Paxton, an engineer, saw that packaging technologies post-World War II were changing.

At the time, his company made machines to nail-close produce boxes and labeling machines, largely for the Washington State apple industry.

When apple distributors moved from boxes to bagging, they didn’t like the wire and tape closures in use at the time, and asked Floyd for help.

As the story goes, the flat clip came to Paxton in 1952, during a flight.

While he was on the plane, nibbling on a package of complimentary nuts, he realized he didn’t have a way to close them in order to save some for later.

He took out a pen knife and hand-carved the first flat closure from a credit card (in some tellings, it was an expired credit card [source]).

The Kwik-Lok closure prototype was born.

In its first year of production, the flat tab quickly became the preferred method for closing bags of apples.

It was not long before it was adopted by manufacturers who used polyethylene bags, like bread producers.

Today, Kwik-Lok is an international company that closes billions of bags a year [source].

So the next time you’re thinking of cutting up an expired credit card…think of what you can cut from it!
 
 
> THE DIFFERENT TYPES OF BREAD
 
 
> THE HISTORY OF BREAD

[1] Is there anyone not familiar with these (photos #1 and #2 © Kwik-Lok)?

[2] They were invented to close bags of apples.

[3] Most Americans know them first and foremost, from the bread aisle (photo © Squid Ink).

[1] Great fusion food: a chicken parm bake with gnocchi. The recipe is below (photo © DeLallo).

[2] If you want to make gnocchi from scratch, DeLallo sells this kit.

[3] Calabrian chiles (photo © Toldio74 | Dreamstime).

[4] Fresh basil is the best garnish for any pasta dish (photo © Good Eggs).

[5] For President Biden: a pint of one of his favorites, Salted Peanut Butter Ice Cream with Chocolate Flecks from Jeni’s (photos #5 and #6 © Jeni’s Ice Cream).

[6] There are two cups of ice cream in a pint. How many can you eat at once?

What does the president eat on Presidents Day?

 
What about Number 46?

According to President Barack Obama (Number 44), President Biden loves pasta with red sauce, as well as ice cream.

“I don’t drink. I don’t smoke. But I eat a lot of ice cream,” Biden said in 2016 [source].

He is reported to be a fan of Jeni’s, an iconic brand based in Columbus, Ohio (and a former Nibble Top Pick Of The Week going way back to 2009).

Judging by a tweet he posted last fall, he likes Jeni’s Salted Peanut Butter with Chocolate Flecks (photos #5 and #6).

You may not be able to get your hands on a pint of it today, but you can whip up this chicken parm recipe with gnocchi and lots of red sauce. Thanks to DeLallo for the recipe.

And hack the ice cream by mixing peanut butter and chocolate chips into a pint of softened vanilla.
 
 
RECIPE: CHICKEN PARMESAN BAKE WITH GNOCCHI

DeLallo adds chili heat and gnocchi to a traditional Chicken Parmesan.

The heat is in the spicy homemade tomato sauce made with Calabrian chilies (photo #4—you can leave them out and/or use a different red sauce if you don’t like heat).

Just add the chicken to a skillet with gnocchi, sauce and cheese, and you have a memorable comfort food to keep you warm all winter long.

Are you listening, President Biden?
 
Ingredients For 4-6 Servings

For The Chicken

 
For The Gnocchi

 
For The Toppings

 
Preparation

1. PREHEAT the oven 350°F. Line an oven tray with parchment paper.

2. COOK the gnocchi according to package directions. Drain and set aside.

3. START the sauce by heating the olive oil in a pan over medium-high heat. Add the onion, garlic and chile peppers, and sauté until the onions become translucent, about 6 minutes.

4. ADD the Passata and bring to a boil. Turn heat to low, add salt and pepper to taste, and simmer for about 30 minutes. Meanwhile…

5. WHISK together the eggs, garlic, parsley, salt, and pepper in a shallow dish. Add the chicken to the egg mixture, rotating to coat each fillet evenly in the mixture. Cover with plastic wrap and marinate for at least 15 minutes or overnight. When chicken is ready for cooking…

6. MIX the breadcrumbs, parmesan cheese and garlic together in a shallow bowl. Dip the chicken into the breadcrumb mixture to coat evenly.

7. HEAT the oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, about 4 to 5 minutes on each side.

8. PLACE the chicken on a prepared baking tray and bake for 15 minutes until the chicken is almost cooked through. Remove from the oven and set aside. Turn oven to broil.

9. COAT the bottom of an oven proof skillet or a cast iron skillet with a layer of the sauce. Add the gnocchi in a single layer. Add another layer of sauce and top with the shredded provolone cheese. Note: Keep the extra sauce to serve on the side for the sauce lovers.

10. NESTLE the chicken on top of the gnocchi and cheese. Add a layer of sauce on each piece of chicken. Top each breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil.

11. BROIL for 5-8 minutes, or until the cheese is bubbling and melted, and the chicken is completely cooked through. Remove from the oven and let rest for 10 minutes before serving.
 
 
> THE HISTORY OF ICE CREAM
 
> THE DIFFERENT TYPED OF ICE CREAM & FROZEN DESSERTS