[1] Here’s another recipe with pecans: a Pimento-Pecan Cheese Ball (photo © Wisconsin Cheese).

[2] Mini cheese balls in phyllo cups. Here’s the recipe from A Spicy Perspective (photo © A Spicy Perspective).

[3] Mini cheese balls with pretzel sticks. Here’s the recipe from Five Heart Home (photo © Five Heart Home).

April 17th is National Cheese Ball Day.

The holiday was entered into the record as cheeseball, even though cheese ball is the preferred spelling.
 
TWO FUN IDEAS

Cheese balls are typically served as party food, on a tray with crackers.

How about trying something different:

 
For Serving

 
Preparation

1. COMBINE all ingredients together except half of the pecans. Mix well and shape into a ball.

2. COAT with the remaining pecans and serve with crackers or toasts.
 
 
CHECK OUT THE
HISTORY OF THE
CHEESE BALL

Why are our potatoes always sprouting? Whether we buy all-purpose white potatoes (photo #2) or a bag of creamer potatoes (photo #4), if we don’t use them in a week, they start to sprout.

We turned to the Idaho Potato Commission (IPC) for advice.

Potatoes aren’t as perishable as lettuce, for example. But when it comes to perishable foods, specifically potatoes, notes the IPC, it can be a challenge trying to keep them fresh for weeks.

Like all produce, potatoes need to be stored properly in order to stay fresh. If stored well, they can be usable for weeks, even months.

Here are tips from the Idaho Potato Commission to ensure your potatoes remain fresh as long as possible.

It seems that we failed to observe two of them; hence our sprouting problem.
 
 
POTATO STORAGE TIPS

1. Potato Storage Starts At The Store

Look for potatoes that don’t have any cuts or bruises; they tend to spoil more quickly. A perfect Idaho® potato has smooth skin and few and shallow eyes.
 
2. Don’t Wash Yet

You may be tempted to wash your potatoes as soon as you get home. Don’t! The little bit of dirt you may see protects the potato and keeps it from prematurely spoiling.

3. Keep Potatoes Cool But Not Cold

Store your potatoes between 45° and 55°F and never put them in the refrigerator (the average refrigerator temperature is 35°F).

 
4. How They’re Stored is Key

It’s okay to store the potatoes in their retail bags; however, they’ll hold up a little better if you remove them from the bag and place in a well-ventilated basket or bowl (photo #3). This will allow the potatoes to ”breathe.”
 
5. Stay Away from the Light…

Potatoes are living organisms and can reproduce on their own. Too much light (sunlight or indoor light) will “wake them up” and cause the potato skins to turn a greenish color.

 
6. Stay Away From Onions

Onions release ethylene gas that accelerates potato ripening. So keep the onions far apart!
 
7. Uh Oh, My Potatoes Sprouted

Sometimes potatoes will begin to sprout from their little “eye” indentations. This is normal. Pick off the sprout and the potato is ready to be prepared.
 
8. Rotate

FIFO means First In, First Out. If you still have a few potatoes left from your last grocery shopping trip, use the older ones first.
 
9. Handle with Care

Potatoes are tough-looking, but they should be treated gently. Rough handling will cause bruising and cracking.
 
 
For more tips on preparing and storing potatoes, visit the IPC’s in-house expert, Dr. Potato.
 
 
CHECK OUT OUR ONION GLOSSARY:
THE DIFFERENT TYPES OF ONIONS

[1] Mixed potatoes: all-purpose white potatoes, fingerlings, red jackets and russets (photos #1, #2 and A#3 © Idaho Potato Commission).

[2] All-purpose white potatoes.

[3] A basket of russet potatoes, the most-grown potato in North America. Idaho® is the trademarked name for russets grown in Idaho. The russet’s flesh is white, dry and mealy. It is good for baking, mashing and French fries. The two major varieties are the Russet Norkotah and the Russet Burbank. These days, more Norkotah is grown because its shape is more reliably uniform.

[4] Creamer potatoes. Due to their petite size, some consumers call them baby potatoes (photo © Melissa’s).

Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes.

Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states.

[1] Combine Eggs Benedict with a BLT, and add some avocado (both photos © First Watch).

[2] The First Watch Cookbook. Get it here.

[3] Arugula substitutes for the conventional iceberg or romaine lettuce (photo © Park Seed).

The classic breakfast favorite, Eggs Benedict, consists of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce.

It’s often garnished with chopped chives.

April 16th is National Eggs Benedict Day, June 3rd is National Egg Day, and April is National BLT Month.

What could be more appropriate than an Eggs Benedict BLT?

The idea is from the First Watch cookbook: Yeah, It’s Fresh, the debut cookbook from First Watch, a breakfast, brunch and lunch restaurant with 200 locations in 26 states.

> See more Eggs Benedict recipes below.

> The history of Eggs Benedict.
 
> The history of the BLT.
 
> More BLT recipes.
 
 
RECIPE: BLT EGG BENEDICT

Ingredients For 1 Serving

For The Hollandaise Sauce

 
For The Benedict

 
For The Lemon White Balsamic Vinaigrette

 
This vinaigrette can be used on salad, or anywhere a vinaigrette is called for.

> What is white balsamic vinegar?

1. MAKE the hollandaise sauce. Whisk the egg yolks and lemon juice together vigorously in a small stainless-steel bowl, and place over a pan of simmering water (180°F to 200°F).

2. CONTINUE to whisk, making sure the eggs do not get too hot (or they will begin to cook). Slowly add the melted butter, whisking vigorously the entire time, until the sauce doubles in volume.

3. REMOVE from the heat; add the hot sauce and salt. Keep warm until ready to serve.

4. TOAST the ciabatta until it is brown. Top with the bacon and tomato. Place the eggs on top of the tomato, then top with hollandaise sauce.

5. COMBINE the arugula and dressing in a small bowl. Don’t do this in advance because the arugula will wilt.

6. TOP the Eggs Benedict with the dressed arugula, avocado and fresh herbs, and serve.
 

MORE EGGS BENEDICT RECIPES

Here are updated versions of the Eggs Benedict recipe; but don’t forget Classic Eggs Benedict.

Recently we received a delightful pitch from Zola, a wedding planning and registry website, for an article on pairing wines and mocktails with wedding cakes.

While it’s terrific information for anyone ordering a wedding cake, it’s also great for cake lovers in general.

Be it birthday, anniversary, baby shower, holiday dinner, or any occasion to have a great piece of cake, we share their recommendations with you.

The original article has much more information, including mocktail pairings and recipes for people who don’t drink wine. There’s a recipe for each type of cake. Read the full article on Zola.com.
 
 
1. Vanilla Cake and Riesling

Vanilla cake is a wedding favorite and goes beautifully with a Riesling. An off-dry Riesling, Kabinett*, is sweet enough to compete, but won’t overpower the cake’s flavor.
 
 
2. Chocolate Cake and Amarone

Amarone is very similar to Port, a classic dessert wine. This full-bodied red wine has a rich chocolate flavor, with spiced and coffee undertones. While it’s an international favorite, it’s on the expensive side. If you’re on a budget, a Ripasso is a good substitute.
 
 
3. Funfetti Cake and Sparkling Rosé

What’s better for a funfetti cake than a pink wine: rosé. Look for one on the sweeter side (here’s more about the types of rosé). Its bubbling strawberry flavor matches the sweetness of the vanilla cake and the mood of the funfetti. Try the sparkling rose from Martini (formerly Martini & Rossi) and Yellowtail: both around $12 pe bottle.
 
 
4. Lemon Raspberry Cake and Prosecco

Prosecco is a light sparkling wine with tangy citrus notes, so it’s a natural choice for a refreshing lemon and raspberry cake. The delicate flavors of the cake are enhanced by the Prosecco’s bubbles. Here’s more about Prosecco.
 
 
5. Pink Champagne Cake and Chardonnay

An unoaked Chardonnay from a warm climate (Australia, California, New Zealand, South Africa) is ripe with sweet fruit flavors. It’s a perfect match for the strawberry flavor in a pink champagne cake, with a bright flavor to match the champagne in the cake. The higher acidity pairs well with a meringue buttercream icing.
 
 
6. Piña Colada Cake and Riesling

Citrus and wine is a tough combination, but a sweet Riesling is just the match. German Rieslings* hold ripe notes that pair well with tropical fruit like pineapple and coconut. Specifically, you’ll want the Trockenbeerenauslese (troh-ken-beer-en-OUSE-lay-suh). Wine people say TBA for short. But these tend to be very pricey. Look at the two other sweet Rieslings below.
 
 
7. Red Velvet Cake and Cabernet Sauvignon

Rich and delicious red velvet is made for a Cabernet Sauvignon. Both have cocoa flavors, and the wine has a secondary vanilla note that complements the cream cheese frosting. Choose a Cabernet Sauvignon with good fruit and medium tannins (ask at your wine store).
 
 
8. Chocolate Hazelnut Cake and Tawny Port

Ports are well-loved dessert wines from the Portugal, and are a natural pairing with anything chocolate (including a box of chocolates). Specifically look for Tawny Port. Its primary notes are caramel and hazelnut, with secondary berry and mocha flavors. (Here are the different types of Port.)
 
 
9. Coffee and Cream Cake and Madeira

Madeira is another great Portuguese sweet wine, showcasing almond, caramel and coffee notes. A coffee and cream cake is a strong match with Madeira’s similar richness, warmth and flavor profile.
 
 
10. Cookies and Cream Cake and Pinot Noir

The cream in this cake can be hard to pair, but Pinot Noir is a the best choice to match the sweet chocolate and cream. Choose a Pinot Noir that has strong fruit and mild-to-medium tannins (ask at your wine store).
 
 
11. Spice Cake and Pinot Gris

Pinot Gris (PEE-no GREE) has apple and pear fruit notes, so it works well with a spiced dessert. It carries its own sweet spice flavors, making it the perfect companion for a spice cake. Look for a fruity and sweet Pinot Gris from Alsace.
 
 
12. Caramel Apple Cake and Port

A Tawny Port with cinnamon and caramel flavors is a wonderful match. You can brighten the cake’s flavor with a White Port, which has notes of baked apple and roasted nuts.
 
 
13. S’Mores Cake and Fruit Wine

A fruit wine (non-grape), crisp and delicious, is a great contrast to the warm and gooey marshmallow and chocolate of a s’more. It helps balance the richness of the cake while matching its sweetness. While there are numerous fruit wines, look for a Pomegranate wine from Israel.

[1] Pair vanilla cake with Riesling (photo © Alexandra Golovac | Unsplash).

[2] Chocolate cake is great with Amarone. Here’s the recipe from King Arthur Flour (photo © King Arthur Flour).

[3] Serve lemon raspberry cake with Prosecco. Here’s the recipe from King Arthur Flour (photo © King Arthur Flour).

[4] Red velvet cake is a great match with Amarone. You can purchase this cake from Williams-Sonoma (photo © Williams-Sonoma).

[5] Chocolate hazelnut cake begs for a Tawny Port. Here’s the recipe from Style Sweet (photo © Style Sweet).

> CHECK OUT THE DIFFERENT TYPES OF CAKE IN OUR CAKE GLOSSARY <
 
 
________________
*The different types of German Riesling are ranked by level of sweetness:

[1] In just 90 minutes, you can turn out two dozen Turtles (recipe and photo © Baker By Nature).

[2] John and Kira’s makes “Tortoises”: six maple pecan and six cinnamon cashew in a beautiful gift box. Get them here (photo © John and Kira’s).

[3] Milk Chocolate Turtles were made by Edward Marc Chocolatier (photo © Edward Marc Chocolatier).

[4] Enstrom Turtles have lots of caramel. Get them here (photo © Enstrom).

[5] Whole pecans and the nutmeats inside (photo © American Pecan Council).

April 14th is National Pecan Day.

In just 90 minutes, you can make these Dark Chocolate Salted Caramel Pecan Turtles, a candy that originated in 1916 (the history is below).

The recipe was submitted by Ashley Manila of Baker by Nature, and shared with us by the American Pecan Council.

Sign up for Ashley’s recipe mailings. Your mouth will water at the photos alone.
 
 
RECIPE: CHOCOLATE PECAN TURTLES

Ingredients For 24 Turtles

 
Preparation

1. TOAST the pecans. Preheat oven to 350°F. Spread the pecans on a baking sheet and toast them for 6 minutes, shaking the pan halfway through. Remove from the oven and set aside to cool for a few minutes.

2. LINE two large baking sheets with parchment paper. Lightly grease the parchment paper with nonstick spray. Arrange the toasted pecans on the prepared sheets in star-shaped groups of 5 (one “head,” four “feet”. Set aside until needed.

3. MAKE the caramel. Melt the butter in a medium sized saucepan over medium heat. Once melted, add the granulated sugar, corn syrup, sweetened condensed milk, and salt. Cook, stirring frequently, until the mixture reaches 235°F on a candy thermometer. Remove from the heat and vigorously whisk the mixture for 30 seconds. Set aside for 5 minutes (it’s best to set a timer). After five minutes…

4. USING a medium cookie scoop, spoon level mounds of the caramel over each nut cluster, aiming to drop it in the center of the cluster. Set aside while you melt the chocolate.

5. CREATE a double boiler. Fill a medium pot 1/3 full with water and bring it to a low simmer over medium heat. Get a heatproof bowl that will fit snugly on top of the pan, but will not touch the simmering water.

6. REDUCE the heat to low and add the chopped chocolate into the heatproof bowl. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, stir the mixture smooth; then carefully remove the bowl from the heat.

7. SPOON about 1 tablespoon of the melted chocolate over each caramel pecan cluster, again aiming to drop it into the center of the cluster. Set aside, at room temperature, until the chocolate has set, about 1 hour. Store in an airtight container at room temperature, for up to 1 week.
 

THE HISTORY OF CHOCOLATE PECAN TURTLES

No doubt, there were combinations of chocolate, pecans and caramel before the invention of Turtles.

But it was in 1916 in Chicago that confectioner George DeMet created the Turtle.

Back then, peanuts were the nut of choice in most candies. So when DeMet made a round chocolate-caramel patty and used pecan halves to make the head and feet, it was a double innovation (turtle shape, pecan nuts).

The name Turtle was later copyrighted by the company.

While the original turtle prevailed for years, these days confectioners create more flavor varieties than DeMet could have imagined.

Today you can find almond, cashew, hazelnut, milk chocolate, white chocolate and sea salt caramel. If you can’t find what you want, use the recipe above as a template to create your own.

Today DeMets is owned by Yildiz Holding, which sells more than 81 million candy products each year. They use 7,000 tons of chocolate coating and 13,000 tons of nuts (source).