[1] Tortellini alfredo. Here’s the recipe from Damn Delicious.

[2] Tortellini antipasto salad. Here’s the recipe from Host The Toast.

[3] Tortellini and shrimp skewers. Here’s the recipe from Taste Of Home.

[4] Fried tortellini bites with marinara sauce dip. Here’s the recipe from The Cozy Cook.

February 13th is National Tortellini Day.

Most people think of a dish of tortellini with their favorite sauce. But tortellini can be so much more.

Here are 20 ideas for lunch, dinner and hors d’oeuvre.
 
 
20 WAYS TO SERVE TORTELLINI

APPETIZERS & SALADS

 
SOUP

 
PASTA

 
 
THE HISTORY OF TORTELLINI

Tortellini are made by filling long strips of pasta, rolling them into tubes and cutting individual pieces, which are pinched together with the thumb and forefinger. The famous “loop” shape is said to be based on the belly button of the Venus, the Roman goddess of love.

One of the most famous versions of the legend, written in the 14th century, tells us that that Bacchus, Mars and Venus came down to earth to intervene in a 12th century war between Bologna, the historic capital of the Emilia-Romagna region in northern Italy; and Modena, also in Emilia-Romagna, the home of balsamic vinegar (plus the Ferrari and Lamborghini sports cars.)

The gods spent the night at an inn in Castelfranco, a small town located between the two cities.

In the morning, Bacchus and Mars arose early to visit the battle site. When Venus awoke and could not find her companions, she called for the innkeeper, who arrived to find the goddess of love naked. Inspired by her navel, he created a new shape of pasta. (Seriously, Mr. Innkeeper—her navel is what inspired you?)

Tortellini are made in a size that fits easily onto a soup spoon. There is a recipe for tortelloni, larger tortellini, that dates back to the 12th century. The first recipe for tortellini alla Bolognese, tomato and meat sauce, appeared in Bologna in 1550 and became a signature dish in that city. (Note that Tuscans also claim tortellini as their regional pasta.)

 
Tortellini en brodo was the traditional Christmas soup, made with capon broth, which was favored by the ruling classes. The broth was made rich by cooking all the meat in it. The meat was then turned into a stuffing with Parmigiano-Reggiano, prosciutto crudo and/or mortadella.
 
 
TRIVIA: TORTELLINI & RAVIOLI DIFFERENCE

Both tortellini and ravioli are what is known as “pillow pasta”: stuffed pasta that is pillowy, compared to long strands (spaghetti, fettuccine, etc.) or short cuts (bowties, wagon wheels, etc.).

 
FOR MORE PASTA SHAPES, CHECK OUT OUR PASTA GLOSSARY.

Seasonal and sweet, apple cider is a timely and delicious ingredient for fall and winter cocktails. It’s part of Union Square Cafe’s seasonal cocktail.

Combined with applejack and gin, this cider cocktail is easy to make at home. Our thanks to Union Square Cafe and the Florence Fabricant/The New York Times for the recipe.

The recipe can be made in 15 minutes, plus 2 hours’ chilling.
 
 
RECIPE: SPIKED MARKET CIDER

Ingredients For 2 Cocktails

 
Preparation

[1] Cider is a great seasonal ingredient for cocktails. Also try this Bourbon Ginger Cider cocktail from Plays Well With Butter.

2. POUR into two old-fashioned/rocks glasses filled with crushed ice. Shake a bit of nutmeg on top and add the apple slices.
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*The restaurant makes its simple syrup with demerara sugar. Here’s the recipe for simple syrup.

[1] Nugget, the honey bear gets a new job: as a drink holder, served in a rocks glass with a garnish of leaves (substitute something edible, like pineapple or cucumber spears). Concept from Sunday In Brooklyn, photo by Eric Medsker.

The honey bear bottle: so adorable that many people choose their honey just because of the container.

But what happens when the honey is gone? Before we saw this photo, we had no use—and no space—for the empty containers.

Although it can be used as a squeeze bottle for anything, we had enough squeeze bottles.

So our honey bears were recycled into the plastic trash.

After we saw this honey-accented cocktail served in a honey bear (photo #1), we had second thoughts, and looked online for a source for empty honey bear bottles. We found two companies that appear to have no minimum order:

 
Today, you can find honey bears in the original size that holds 8 ounces of honey (or other product), as well as 12-ounce and 24-ounce sizes.

While a patent for a honey bear bottle design was applied for several years earlier by Edward Rachins, the first honey bear was manufactured and sold in 1957 by Ralph and Luella Gamber, the founders of Dutch Gold Honey.

They were looking for a unique container for their honey, and their design was an instant hit.

The bottle has become so iconic, that in 2007, Dutch Gold held a naming contest for the honey bear. The Gamber family selected “Nugget” from among the entries [source].

The honey bear has been used for other products. We’ve seen them with maple syrup, for example.

And The Carey Company, manufacturers of the bottles, has a Pinterest page showing, among other things, empty bottles turned into:

 
So the next time you finish the honey in your Honey Bear, wash him and put him aside. When you have two empties, use them to serve a cocktail or mocktail to your “honey.”