I’ll be the first to admit it; I am high maintenance and proud of it. I leisurely take hours upon hours to get ready and because I am so needy, I only make an appearance once each year for the holiday feast. What is it about my routine that could possibly take up so much precious time? Well, there’s measuring, mixing, boiling, whisking, pouring, layering and cooling required to allow me to look my best. Just when you think I am finally finished primping, I have to meticulously repeat my timely color spectrum sequence all over again…and again…and again.
I am the life of the party and a breath of fresh air to your Thanksgiving table, which until now, is simply covered in bleak shades of brown, white, and maybe some yellow or orange. You can’t help but stare at my gorgeous fashion plate – squares outfitted in translucent stripes of cherry, orange, lemon, lime, and grape flavors with creamy white deliciousness poured in-between. I am cool, full of sweet wiggly and creamy textures and can be offered up as a side dish or dessert. Either way, you’ll discover I am well worth my wait, and why kids and adults alike repeatedly request double, or triple batches, so I can last just a little bit longer. Happy Thanksgiving from my table to yours.
What I’ve heard from my audience: “It’s too pretty to eat.”
Who am I? Thanksgiving Rainbow Jell-O
This Rainbow Jell-O is a labor of love from the Miller family, and has been served on Thanksgiving for as long as I can remember. In order for this family favorite to continue some degree of anonymity, the recipe will be revealed by request only. Simply email foodthatspeaks@hotmail.com.
11.24.2009
11.17.2009
Can't Help Falling In Love
I am just a big hunk o’love, and all that separates you from having a sugary affair with me is a glass case and a few dollars. When it’s my time to shine in the spotlight, I put on my showy edible costume and turn on the charm. You will be overcome with my debonair good looks flirting with you from behind the counter. I am dressed up in oversized swirls of thick peanut buttercream, topped with a banana chip doing its best not to get lost in my fluffs of frosting. I see you smiling back at me, and before you know it, you decide to make me all yours.
You will find yourself eagerly unwrapping me to admire my delicious layered self, which holds an inner secret. Sink your teeth into my peanut-filled creamy frosting, followed by moist spice cake rolling around with flavors of banana. Just when you think it can’t get any better, you take one more bite to discover my hidden decadent chocolate hazelnut ganache filling. I know, I know, I am too good to be true. I just curl my lips, lower my voice with my southern drawl and say, “thank you, thank you very much.”
What I’ve heard from my audience: “This is the king of all cupcakes.”
Who am I? The Elvis
The Sugar Mountain Bake Shoppe is home to The Elvis for $3.25. More than 40 cream-filled cupcake varieties are on tour with him, which alternate daily. Other icons and favorites include Ol’ Blue Eyes, Lemon Raspberry, Pumpkin Spice (seasonal) and Strawberry Snowball. Feel free to call ahead to find out who will be taking the stage for the evening. Log onto http://www.sugarmountainbakeshoppe.com for more.
You will find yourself eagerly unwrapping me to admire my delicious layered self, which holds an inner secret. Sink your teeth into my peanut-filled creamy frosting, followed by moist spice cake rolling around with flavors of banana. Just when you think it can’t get any better, you take one more bite to discover my hidden decadent chocolate hazelnut ganache filling. I know, I know, I am too good to be true. I just curl my lips, lower my voice with my southern drawl and say, “thank you, thank you very much.”
What I’ve heard from my audience: “This is the king of all cupcakes.”
Who am I? The Elvis
The Sugar Mountain Bake Shoppe is home to The Elvis for $3.25. More than 40 cream-filled cupcake varieties are on tour with him, which alternate daily. Other icons and favorites include Ol’ Blue Eyes, Lemon Raspberry, Pumpkin Spice (seasonal) and Strawberry Snowball. Feel free to call ahead to find out who will be taking the stage for the evening. Log onto http://www.sugarmountainbakeshoppe.com for more.
11.09.2009
Overcoming the Monday Blues
With the wind turning its dial from lukewarm to chilly, and the sky melting into darkness a whole hour earlier, it makes it that much easier to be taken over by a case of what I call the Monday blues. Help is on the way, and I am conveniently prepared just in time for lunch. Picture if you will – a casserole bubbling straight from the oven, with each golden crispy potato being cuddled closely with thick cheesiness. Does the American staple baked scalloped potatoes come to mind?
Now imagine that lovable dish of spuds transformed into a scrumptious soup, and that is where I make my comfort food debut. My pot is so deliciously thick, each time you sweep your spoon into my creamy broth, it’s as if you are putting your hand into a bag of magic tricks, waiting to see what surprise will be revealed. Sometimes, it’s large smooth coin slices of potatoes, or short ribbons of onions. Other times, you’ll catch chewy pieces of rose-colored ham, covered in plentiful dashes of parsley. When you order me, you must also place an order for my cohort, the cheddar cheese bread. Disguised as an ordinary white roll, this piping hot delight holds a sharp cheddar cheese filling that oozes out from the middle of its cushiony white grain. Break apart this flaky sweet dough tenderly, in order to enjoy each bite in sublime combination with my charismatic brew. My dynamic duo is guaranteed to happily warm up your insides, Monday blues or not.
What I've heard from my audience: “Comfort food in a cup…better yet, make mine a bowl.”
Who am I? Baked Scalloped Potatoes with Ham Soup
The Baked Scalloped Potatoes with Ham Soup can be found on Mondays at Nathan’s Soup and Salad, and is available in sizes ranging from a $2.25 cup, up to $7.45 for a quart. This favorite sells out so quickly, that it’s common for hungry customers to call ahead and reserve a bowl. Don’t forget the cheddar cheese bread for $1.40. For more information, visit www.nathanssoupandsalad.com.
Now imagine that lovable dish of spuds transformed into a scrumptious soup, and that is where I make my comfort food debut. My pot is so deliciously thick, each time you sweep your spoon into my creamy broth, it’s as if you are putting your hand into a bag of magic tricks, waiting to see what surprise will be revealed. Sometimes, it’s large smooth coin slices of potatoes, or short ribbons of onions. Other times, you’ll catch chewy pieces of rose-colored ham, covered in plentiful dashes of parsley. When you order me, you must also place an order for my cohort, the cheddar cheese bread. Disguised as an ordinary white roll, this piping hot delight holds a sharp cheddar cheese filling that oozes out from the middle of its cushiony white grain. Break apart this flaky sweet dough tenderly, in order to enjoy each bite in sublime combination with my charismatic brew. My dynamic duo is guaranteed to happily warm up your insides, Monday blues or not.
What I've heard from my audience: “Comfort food in a cup…better yet, make mine a bowl.”
Who am I? Baked Scalloped Potatoes with Ham Soup
The Baked Scalloped Potatoes with Ham Soup can be found on Mondays at Nathan’s Soup and Salad, and is available in sizes ranging from a $2.25 cup, up to $7.45 for a quart. This favorite sells out so quickly, that it’s common for hungry customers to call ahead and reserve a bowl. Don’t forget the cheddar cheese bread for $1.40. For more information, visit www.nathanssoupandsalad.com.
11.03.2009
Fall’s Precious Gems
My dish breathes an autumn love affair into your senses. The companions on my plate are colors on a painter’s palette, waiting to be developed into a masterful creation. Some are seeded, roasted and spiced, while the others are crushed, strained and reduced until transformed into tasty vibrant amber and amethyst hues that scream the beautiful fall season. I am the prized jewel of the plate – a lustrous ever-so-fresh protein pulled from the salty sea just this morning.
A generous emerald-shaped cut of fish, I am perched at a diagonal on the center of my plate. One end of me happily soaks up a robust grape reduction, and the other tiptoes onto the orange-colored pillows of squash fluffed with butter and cinnamon.
A light golden layer of crispness holds my white tender meatiness together, and once you dig in, my flakes of brilliance dart off into the colorful land of my accompaniments. My mild taste, combined with the velvety fruit sauce, and the soft cushions of squash produce a rich assortment of textures and heartwarming seasonal flavors that result in true gems for your appetite.
What I’ve heard from my audience: “I can taste autumn in each and every bite.”
Who am I? Eastern Halibut with roasted butternut squash and concord grape sauce
The Eastern Halibut is a seasonal dish at Restaurant 2 Vine and is available for $29. Visit www.2vine.com to find out more.
A generous emerald-shaped cut of fish, I am perched at a diagonal on the center of my plate. One end of me happily soaks up a robust grape reduction, and the other tiptoes onto the orange-colored pillows of squash fluffed with butter and cinnamon.
A light golden layer of crispness holds my white tender meatiness together, and once you dig in, my flakes of brilliance dart off into the colorful land of my accompaniments. My mild taste, combined with the velvety fruit sauce, and the soft cushions of squash produce a rich assortment of textures and heartwarming seasonal flavors that result in true gems for your appetite.
What I’ve heard from my audience: “I can taste autumn in each and every bite.”
Who am I? Eastern Halibut with roasted butternut squash and concord grape sauce
The Eastern Halibut is a seasonal dish at Restaurant 2 Vine and is available for $29. Visit www.2vine.com to find out more.
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