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Wednesday, December 29, 2021
This super easy, super quick recipe is packed full of flavor and texture. It gets bonus points for its versatility. Out of black beans? Use navy beans. Want a little heat? Chop up a jalapeno. Don't like celery? Leave it out. The possibilities are limitless.
CHUNKY CORN SALSA
- 1-15 ounce can black beans, drained and rinsed
- 1-15 ounce can shoe-peg corn, drained
- 1 (15 ounce) can black-eyed peas, drained
- 1/2 cup chopped celery
- 1 red bell pepper, chopped
- 1/2 cup sliced green onion
- 1/2 cup white sugar, or more to taste
- 3/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
Combine the first six ingredients together in a large bowl and set aside. In a saucepan, whisk together remaining ingredients and bring to a boil. Once the sugar has completely dissolved, remove from heat and allow to cool. Pour the cooled dressing over top of the veggie mix and toss to coat. Cover and refrigerate overnight. Before serving, drain away excess liquid.
a year of luck and prosperity. If you're not taking any chances after the insanity of the last two years, this recipe is a delicious take on the traditional roast pork and kraut.
DRUNKEN PORK ROAST WITH APPLES AND SAUERKRAUT
- 2 tablespoons vegetable oil
- salt and pepper, to taste
- 1-3 pound pork loin roast
- 1-20 ounce can sauerkraut, drained
- 2 large Fuji or Gala apples, peeled, cored and quartered
- 2 large onions, peeled and quartered
- ⅓ cup brown sugar, firmly packed
- 1-12 ounce) can of bottle beer, we prefer Flyer Red from Warped Wing Brewing Company
Preheat oven to 250 degrees F. While oven is preheating, heat oil over high heat in a large skillet. Season pork roast with salt and pepper then sear on all sides. Place browned roast in a large baking dish and scatter the sauerkraut evenly around it. Place the apple and onion quarters on top of the sauerkraut around the roast. Sprinkle with brown sugar and top with the beer. Cover the dish tightly with aluminum foil and bake until the roast has reached an internal temperature of 165 degrees F and is tender, approximately 3-4 hours. Check the roast after two hours, if any of the dish appears to be drying out, add additional beer, recover and continue cooking. When done, remove from oven and allow the roast to rest for 10-15 minutes, then slice and serve.
1 pound Udon noodles
1 ½ tablespoons Chinese rice wine
1 ½ teaspoons hoisin sauce
½ teaspoon cornstarch
1/2 pound pork tenderloin, cut into julienne strips
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sesame oil
½ teaspoon brown sugar
2 tablespoons vegetable oil, divided
3 cups napa cabbage, also known as Chinese cabbage, chopped
1 cup shitake mushrooms, thinly sliced
½ teaspoon minced garlic
1 ¼ cups green onion, sliced
Cook the Udon noodles according to the directions on the package, leaving out any salt that may be called for. Once cooked, drain, rinse and set aside. In a medium-sized bowl, combine the rice wine, hoison sauce and cornstarch and whisk until combined. Add pork, stir to completely coat, cover and set aside to marinate for 10-15 minutes. In another bowl, whisk together both soy sauces, oyster sauce, sesame oil and brown sugar then set aside. Over high heat, heat 1 teaspoon of the vegetable oil in a large skillet or wok and add cabbage and mushrooms. Stir fry for two minutes then transfer to a bowl. Heat an additional two teaspoons of oil and garlic. Fry until fragrant, about 10-15 seconds. Add pork and fry until cooked through, approximately three minutes. Add to the bowl with the cabbage. Wipe pan clean and pour in remaining oil. Once hot, add noddles and fry for one minute, add green onions and sauce mixture and fry for an additional minute. Add pork and cook until heated through. Serve immediately.
Thursday, December 23, 2021
Despite your best efforts to have a fully stocked pantry, there will be times when you run out of something in between trips to the grocery store. This handy list will help you find substitutions for many common kitchen ingredients.
- 1 teaspoon baking powder=¼ teaspoon baking soda+½ teaspoon cream of tartar
- 1 ounce chocolate=3 tablespoons cocoa+1 tablespoon butter
- 1 tablespoon corn starch=2 tablespoons flour or 2 teaspoons quick cooking tapioca
- ¾ cup cracker crumbs=1 cup bread crumbs
- 1 teaspoon dry mustard=1 tablespoon prepared mustard
- 1 cup self-rising flour=1 cup all purpose flour+½ teaspoon salt+1 teaspoon baking powder
- 1 tablespoon fresh herbs=1 teaspoon dried herbs
- 1 cup ketchup=1 cup tomato sauce+½ cup sugar+ 2 tablespoons white vinegar (for use in cooking, not as a condiment)
- 1 cup buttermilk=1 tablespoon lemon juice or white vinegar+ whole milk to equal one cup. Let stand 5 minutes before using.
- 1 cup whole milk=½ cup evaporated milk+½ cup water
- 10 mini marshmallows=1 large marshmallow
- 1 small fresh onion=1 tablespoon rehydrated dried, minced onion
- ½ cup brown sugar=2 tablespoons molasses+½ cup white sugar, mix well.
- 1 cup powdered sugar=1 cup white sugar+1 teaspoon corn starch
- 1 cup tomato juice=½ cup tomato sauce+½ cup water, stir until combined
- 1 cup honey=1 ¼ cups sugar+1 cup water, stir until dissolved.
Most people kick off the new year with resolutions to eat better, lose weight and work out. Here at Devour Dayton, we resolve to celebrate as many of the food holidays as we possibly can in the coming year! We hope you join us on our journey of daily celebrations.
- Bread Machine Baking Month
- National Baking Month
- National Candy Month
- National Citrus Month
- National Egg Month
- National Fat-free Living Month
- National Hot Tea Month
- National Meat Month
- National Oatmeal Month `
- National Prune Breakfast Month
- National Slow Cooking Month
- National Soup Month
- National Wheat Bread Month
- 2nd week National Pizza Week
- 4th week National Meat Week
- 4th week National Irish Coffee Week
- National Bloody Mary Day
- Apple Gifting Day
- National Black-eyed Pea Day
- National Cream Puff Day
- National Buffet Day
- National Chocolate Covered Cherry Day
- National Spaghetti Day
- National Whipped Cream Day
- National Bean Day
- Epiphany: Make an Epiphany Cake
- National Shortbread Day
- National Tempura Day
- National English Toffee Day
- National Apricot Day
- National Cassoulet Day
- National Bittersweet Chocolate Day
- National Oysters Rockefeller Day
- National Milk Day
- National Hot Toddy Day
- National Curried Chicken Day
- National Hot Tea Day
- National Marzipan Day
- National Glazed Donut Day
- National Peach Melba Day
- National Gluten-free Day
- National Hot Pastrami Sandwich Day
- National Bagel Day
- National Strawberry Ice Cream Day
- National Fresh-squeezed Orange Juice Day
- International Hot & Spicy Food Day
- National Fig Newton Day
- National Quinoa Day
- National Hot Buttered Rum Day
- National Peking Duck Day
- National Gourmet Coffee Day
- National Popcorn Day
- National Buttercrunch Day
- National Cheese Lover’s Day
- National Granola Bar Day
- National Coffee Break Day
- National New England Clam Chowder Day
- National Blonde Brownie Day
- National Southern Food Day
- National Pie Day
- National Rhubarb Pie Day
- National Peanut Butter Day
- National Lobster Thermidor Day
- National Irish Coffee Day
- Burns' Night
- National Green Juice Day
- National Pistachio Day
- National Peanut Brittle Day
- International Port Wine Day
- National Chocolate Cake Day
- National Blueberry Pancake Day
- National Pork Belly Day
- National Corn Chip Day
- National Croissant Day
- National Brandy Alexander Day
- National Hot Chocolate Day
- National Pho Day
drink of choice for ringing in the New Year, a warm alcoholic punch is a welcome alternative. Four Roses Bourbon has created this amazing recipe that features their Yellow Label Bourbon and the traditional holiday flavors of cranberry, clove and cinnamon.
SPICED BOURBON PUNCH
- 8 cups apple juice
- 3 cups cranberry juice
- 3 tbsp brown sugar
- 1 tbsp whole cloves
- 4 cinnamon sticks
- 3 cups Four Roses Small Batch
- Slices of fresh lemon garnished with whole cloves
Bring juices and spices to a boil and simmer for 5 minutes. Turn off and add bourbon. Serve warm and garnished with clove lemon slices.
Please don't become another holiday statistic! If you choose to partake in alcoholic beverages this season, please drink responsibly and have either a designated driver or use the services of your local taxi company, Uber or Lyft.
*Recipe used with permission.
Monday, December 20, 2021
- Framed Photos Place a framed photo of the family/guest staying with you in their room to make them feel right at home. If you do not have any photos of the guests, check out their Facebook page and print a few off.
- Room Service Leave a bottle of wine with glasses in the guest room for the first night along with a personalized welcome note.
- Personalize It Purchase monogrammed/personalized towels for the bathroom that the guests will be using. This gives the feeling of a spa or resort getaway. Or instead of just leaving out a towel for your guests in the bathroom, fill a basket in the guest room with bath towels, hand towels and wash cloths. Then your guest won’t feel bad for requesting more towels if they need them. Putting a nice fluffy robe in the room is a welcoming addition as well. Most people do not travel with a robe due to the amount of space it takes up in a suitcase, so this will allow them to run to the bathroom during the night covered up.
- For the Kids If your guests have kids with them, make sure there are plenty of fun board games on-hand in the guest room. Put together a basket of other items kids love like crayons and color books, card games and DVD’s of kid favorites.
- In-Room Holiday Entertainment Place a television with some favorite holiday movies (‘White Christmas’, ‘Home Alone’, ‘It's a Wonderful Life’, etc.) in the guest room. Your visitors will appreciate being able to retreat to their room and pop in a holiday favorite.
- Local Goodies & Snacks Fill a basket with snacks and gifts that are local to the area, and place the basket in the guest room with a nice welcoming note. Nothing says welcome like local artisan chocolate. You can also tuck a few snacks in a side table drawer. Small packs of trail mix, granola bars, or even sweets are a nice touch for your guests. Put a bowl of fresh fruit like apples or bananas on the dresser too. If they get the munchies or if they are hungry before bedtime, they will have something they can easily grab without having to ask you or make noise in the kitchen.
- Assemble a Box of Goodies Keep a small storage container in the guest room filled with travel/sample size items, such as shampoo/conditioner, razors, pain reliever, a shower cap, facial cleanser, lotion, toothpaste and toothbrush, etc. These items can be purchased in the travel section of most big box stores or they might be complementary items you collect from your hotel stays. Your guests will appreciate having the items they may have forgotten at home.
- Light the Path Keeping a small nightlight in the guest room on top of the dresser or side table will help the guest feel comfortable. You can plug it in where it is needed most. As you know, getting around in the dark in a different home can be challenging. Your guest may want to have it plugged in the hallway, bathroom, or guest room.
- Wake-up Call A nice clock radio/CD player/mp3 or iPod player is also helpful for guest rooms. Your guests won’t have to ask for a wake-up call (especially if it’s earlier than you rise!) and they can put on music to help them fall asleep. Falling asleep in someone else’s home can sometimes be difficult.
- Good Night, Sleep Tight Create an environment that promotes a great night's sleep like high-thread-count, 100 percent cotton sheets with thick, soft blankets and fluffy pillows.
- Add Some Light Put an adjustable desk lamp or nightstand lamp beside the bed. This will allow your guest to enjoy a good book or catch up on emails without disturbing the rest of the house.
- Sleep Appeal Make sure the windows have room darkening blinds or shades in them. Some people like to wake up to sunlight but others prefer to keep a completely darkened room. It also helps create a buffer from street traffic outside.
3 Minute(s) prep time. 4 Minute(s) total.
Yield: 1 Glass
Add Monin Syrups to a chilled champagne flute. Fill with champagne and stir gently. Garnish with fresh strawberry.
3 Minute(s) prep time. 4 Minute(s) total.
Yield: 1 Glass
- ½ oz. raspberry flavored vodka
- ¾ oz. Monin Cranberry syrup
- extra dry champagne
- Fresh cranberry or raspberry
Combine ingredients in a chilled champagne flute and stir. Garnish with fresh berry of choice.
MIDNIGHT HIBISCUS KISS
3 Minute(s) prep time. 4 Minute(s) total.
Yield: 1 Glass
- 1/2 oz. Monin Hibiscus Syrup
- 1 oz. pomegranate blueberry juice
Add Monin Syrup and juice to a chilled champagne flute. Fill with champagne and stir gently. Garnish as desired.
There are times when everyone-myself included-needs a little help in the kitchen. These ten tips for better baked goods should help you elevate your breads, cakes, cookies and more to the next level of yumminess.
1. When baking bread, keep a small bowl of water in the oven. It will help keep the crust from getting hard.
2. Cookie dough that needs to be rolled out should be refrigerated for at least an hour before using to lessen sticking.
3. Pie crust is easier to make when all of the ingredients are cool.
4. Sprinkle baked cakes with powdered sugar before frosting to help the frosting stay in place.
5. To prevent chocolate chips or fruit from sinking in your batters, toss them in flour first.
6. Store yeast in the refrigerator or freezer for best results.
7. Always scrape your bowls when making batters and doughs. This ensures you aren’t leaving any important ingredients in the bottom of the bowl.
8. For added color and luster, brush the top of bread crusts, scones, rolls and biscuits with cream just before baking. For a little extra dazzle, sprinkle with a little sugar.
9. No matter how tempting it is, do not open the oven door while baking. It disrupts the temperature and your bake time.
10. Don’t overfill cake, muffin or bread pans. Pans should be filled no more than 2/3 full or messes can happen.
Au Gratin topped with crumbs and/or cheese then browned in an over or under a broiler.
Au Jus served with its own juices.
Baste to moisten food during the cooking process with pan drippings or a special sauce in order to add flavor and prevent the meat from drying out.
Blanch to immerse in rapidly boiling water and allow to cook slightly.
Cream to soften a fat, especially butter, by beating it at room temperature.
Crimp to seal the edges of a two crust pie either by pinching them together at intervals with your fingers or by pressing them together with the tines of a fork.
Crudites as assortment of raw vegetables that is served as an hors d’oeuvre, often with a dip.
Degrease to remove fat from the surface of soups, stews or stocks. Item are usually placed in the refrigerator, allowing the fat to harden for easy removal.
Dredge to coat lightly with flour, cornmeal, etc.
Entrée the main course
Fold to incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing the air bubbles.
Glaze To cover with a glossy coating, such as melted jelly for desserts.
Julienne to cut or slice vegetables, fruits or cheeses into match shaped slivers.
Marinate to allow food to rest in a liquid in order to tenderize it and/or add flavor.
Meunière dredged with flour and sautéed in butter.
Parboil to boil until partially cooked; to blanch.
Pare to remove the outermost skin of a fruit or vegetable.
Poach to cook gently in hot liquid kept just below the boiling point.
Purée to mash foods by hand by rubbing through a sieve or food mill or by whirling in a blender or food processor until smooth.
Refresh to run cold water over food that has been parboiled in order to stop the cooking process.
Sauté to cook and/or brown food in a small quantity of hot shortening.
Scald to heat to just below the boiling point.
Sear to cook the surface of quickly with intense heat.
Simmer to cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken time to time by slow raising bubbles.
Steep to let food stand in hot liquid in order to extract or to enhance favor.
Toss to combine ingredients with a repeated lifting motion.
Whip to beat rapidly in order to incorporate air and produce expansion in heavy cream or egg whites.
A well stocked pantry should provide you with everything you need for a good, well rounded meal. Several, actually. With the right mix of ingredients on hand, you can create a variety of meals for the entire family or for when guests drop by. The following list is considered a well stocked pantry during normal times. Unfortunately we know all too well that these are far from normal times. Stay tuned for a list featuring common ingredient substitutions.
- Baker’s Chocolate
- Baking Powder
- Baking Soda
- Barbecue Sauce
- Bread Crumbs (also known as Panko)
- Chocolate Chips
- Cocoa Powder
- Crackers (a variety of styles and flavors)
- Lemon Juice
- Non-stick Cooking Spray
- Oil (Vegetable and Olive)
- Pancake Mix
- Peanut Butter
- Sugar (White, Brown and Powdered)
- Vinegar (White and Apple Cider)
Packaged and Canned Goods
- Beans (Both Dried and Canned)
- Broth (Beef, Chicken and Vegetable)
- Baking Mixes (Cake, Brownie, Muffin)
- Canned Tomatoes (Whole and Diced)
- Canned Fruit
- Canned Mushrooms
- Canned Soups
- Canned Tomato Paste and Sauce
- Canned Meats (Tuna, Chicken)
- Dried Fruit
- Dried Soup Mixes
- Gelatin (Plain and Flavored)
- Milk (Evaporated and Sweetened Condensed)
- Spaghetti Sauce
Seasonings & Spices
- Bay Leaves
- Black Pepper
- Bouillon Cubes (Beef, Chicken, Vegetable)
- Chili Powder
- Garlic Powder
- Onion Powder
- Soy Sauce
- Worcestershire Sauce
- Sour Cream