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Appetizers & Snacks

Pimiento Cheese Cherry Bombs

July 11, 2016

My mom loved pimiento cheese. She had an old box grater and used to make me shred mounds of cheddar to prepare the spread from scratch, keeping it in the fridge next to jars of pickled peppers so hot even the brine made my eyes water. Hers was the simple cheese-mayo-pimiento blend.  But remembering those jars of jalapenos, I thought, why not add a little more kick? Continue Reading…

State Fair Fun

Corn Dogs

July 5, 2016

Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.”  Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections. Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighborhood of Dallas who was baking corn-battered hotdogs in molds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair. Continue Reading…

Pie Revival

Serviceberry Pie (Yes, you can eat them!)

June 25, 2016

The berry world has its less-than-romantic nomenclature. I mean, “straw” or “rasp” don’t scream, “Eat me!” But those berries eclipsed their names to become berry rockstars. Not so the serviceberry. Reddish-purple and shaped & textured like a small blueberry (but with more “red-berry” flavor to the juice) serviceberries are the fruit of one of America’s favorite ornamental trees. But most Americans don’t know the berries are edible.  I’d love to change that. Continue Reading…

Pie Revival

Mile-High Strawberry Pie

June 23, 2016

Max Hess, Jr. was the P.T. Barnum of the department store world, a master at selling with flamboyance and showmanship. Following in the footsteps of his father Max and his Uncle Charles, who founded the Hess Bros. department store chain in 1897, Max Jr. made shopping there an entertaining experience, with flower & fashion shows and “every week a different celebrity,” says Jill Youngken, assistant director and chief curator at the Lehigh Valley Heritage Museum, keeper of Hess-history esoterica. Under Max’s watch (1932 to 1968) Zsa Zsa Gabor, Gina Lollobrigida, Rock Hudson and Johnny Carson all made appearances. Continue Reading…

Strawberry Fields

Strawberries & Cream Fridge Cake

June 21, 2016

Dreamy, chilled desserts full of cream, marshmallow, or mousse were very popular with housewives of the forties and fifties when the potential of the home refrigerator was still being explored. From bombes and baked Alaskas, to mousses, meringues, marlows and mallobets–cookbooks of that era celebrated them all. Continue Reading…

Frozen Treats

Lime-Chocolate Ice Cream Pie

June 13, 2016

Serendipity! Two or three people who don’t know each other, and live hundreds of miles apart in separate States, ask for the same lost recipe, on the same day. That’s what happened with this ice-cream pie request. Chuck Weibler wrote in looking for a frozen lime pie he remembered from 1956 the same day that Marcie asked for a similar dessert. Both recipes included chocolate ice-cream under a home-made, frozen lime-cream topper; Marcie’s with a chocolate crust, and Chuck’s with a gingersnap crust. Continue Reading…

Pie Revival

Concord Grape Tart & Pie

March 27, 2016

My lovely friend Kathleen S. grew up 15 miles from Silver Creek, NY, where they still host a Festival of Grapes during the concord grape harvest every year, complete with grape stomping, pretty-baby contests, and Jr. Miss, Little Miss, and Miss Festival of Grapes pageants. Continue Reading…

Brunch Bunch

Tonga Toast (Banana-Stuffed French Toast with Strawberries)

December 9, 2015

Since debuting in 1971 at Disney’s Polynesian Resort, Tonga Toast–a cinnamon-sugared chunk of deep-fried, banana-stuffed breakfast bliss–has always been a top seller. Michael Thompson, a Polynesian Resort chef for seven years, can’t give out exact sales numbers,  but sums: “Let’s just say we receive our bananas by the pallet load!”

Continue Reading…