MONDAY, MAY 3, 2004 TODAY’S QUOTE “There is a communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?" M.F.K. Fisher (1908-1992) The Gastronomical Me TODAY IN FOOD HISTORY * National Raspberry Popover Day 1654 A bridge in Rowley, Massachusetts began charging a toll for animals. People passed for free. 1913 William Motter Inge was born. An American playwright, he was the author of 'Picnic' which was also filmed in 1956. 1939 The Andrew Sisters recorded 'Beer Barrel Polka.' 1944 Most wartime meat rationing ended in the United States. 1947 Sylvester tried to have Tweety Bird for lunch for the first time in a Warner Bros. cartoon DID YOU KNOW? - Food Trivia Tomato: The highest concentration of vitamin C in tomatoes is in the jelly-like substance around the seeds. China is the largest producer of tomatoes in the world, producing over 16% of all tomatoes. CULINARY QUIZ 1) These trees and shrubs of the genus Acacia are native to areas of central and northern Africa. A colloidal polysaccharide substance obtained from these trees has been used extensively in commercial food production, especially in the manufacture of candy and confections. It is also used in the manufacture of ales and beers, pharmaceuticals, paper, ink, hair spray and cosmetics. What is the name of this very versatile plant substance? 2) This free floating, brown marine algae, which can be found in tropical American seas, is kept afloat by small berrylike air bladders. It is used in soups, soy sauce and fertilizers. Name this algae. 3) When you see the words 'Saint Germain' in the name of a dish, what will it most likely contain? a) Carrots b) Peas c) Sauerkraut d) Beans e) Cabbage 4) An English dish originally from India, it will contain rice, lentil, and hard cooked eggs, with a rich cream sauce (béchamel), sometimes with curry. The English version usually contains smoked fish, or cooked fish. Name this dish. 5) One of the few native American cheeses, this is a pungent, surface ripened cheese, with a pale yellow crust and semi soft interior. It was developed by Emil Frey of New York in 1882, and was named after a singing society. Name that cheese. 6) What citrus fruit is most likely a cross between a pomelo and a tangerine? 7) Here is a typical recipe for a traditional spice blend. Can you name it? Equal parts of black peppercorns, mustard seeds, dill seeds, cloves, allspice, ginger, bay leaves. 8) What is a nickname for the fleshy part of the tail of a chicken, where the tail feathers grow? ANSWERS 1) Acacia gum, more commonly known as Gum Arabic. Used as an emulsifier, thickening agent, stabilizer and flavor enhancer. 2) Sargassum (also called Gulfweed and Sea Holly), a seaweed found especially in the Saragasso Sea in the Atlantic Ocean, are any of several brown algae of the genus Sargassum. 3) b) Peas. 4) Kedgeree, kegeree, kitchari. 5) Liederkranz (after the Liederkranz Club). 6) The Tangelo. 7) Crab Boil, or Shrimp Boil (Seafood Seasoning). 8) Parson's nose or Pope's nose. and finally in tribute to raspberry popover day.....here's a recipe from grandma... Raspberry Popovers Makes 7 popovers baked in 5-ounce custard cups. 1 cup milk 1 cup flour 1/2 teaspoon salt 1 tablespoon butter, melted OR salad oil 2 large eggs Pour milk into small bowl of electric mixer; sift in flour and salt. Beat at medium speed until batter is smooth, about 1-1/2 minutes, scraping bowl frequently. Add butter and eggs; beat to mix thoroughly, about 1 minute. (Avoid over-beating; it reduces volume.) Ladle batter into well- greased custard cups, filling cups half full. Place cups on baking sheet and place on rack in center of hot oven (400°) or moderate oven (375°). A hot oven gives popovers a rich brown crust, slightly moist inside, while a moderate oven produces popovers that are a lighter brown and drier inside. Bake in hot oven about 40 minutes, moderate oven for 50 minutes. Keep oven door closed until about 5 or 10 minutes before end of baking time or popovers may collapse. Remove popovers from oven, prick their sides with kitchen fork or metal skewer to permit steam to escape. Lay popovers on their sides in custard cups and return to oven, heat turned off and door left ajar, for 5 minutes to dry inside (or longer to keep warm for serving). For Raspberry Popovers: Cut popovers in half and top with warm Raspberry Sauce : Raspberry Sauce 1 2 teaspoons cornstarch 1 (10 ounce) package frozen sweetened raspberries, thawed 1 tablespoon lemon juice red food coloring (what! c'mon now grandma! ) In 4-cup measure or small bowl, combine cornstarch and berry juice. Stir in berries. Microwave at High 2 to 5 minutes. or until clear and thickened, stirring every minute. Stir in lemon juice and food coloring. Serve warm or cold. Other frozen fruit may be substituted for the raspberries. or use this one..... Raspberry Sauce, 2 2 cups fresh or frozen red raspberries (good grandma's used fresh... ) 1/3 cup sugar 1 tablespoon cornstarch 1/4 teaspoon vanilla In small saucepan crush 1/2 cup of the raspberries. Add 2/3 cup water. Bring to boiling; reduce heat. simmer, uncovered, for 2 minutes; sieve. Combine sugar and cornstarch; stir into sieved mixture. Return to saucepan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Stir in remaining raspberries.