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General Discussion => General (Off-Topic) Discussion => Topic started by: Johnny Unusual on December 26, 2013, 02:50:44 AM

Title: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 02:50:44 AM
Welcome to this months slightly late list of crap.  Sorry 'bout that.  Been busy!  OK, lets get this meal started.


Number 50
Potato Salad
(http://www.kraftcanada.com/assets/images/video/stills/potato_salad_CAN.jpg)
(16 Points, 1 of 10 lists, Top Vote #8 Thrifty Version II)
Holiday  Several

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

Holiday Recipe
http://www.youtube.com/v/fTOWjYx5Jkg
Potato Salad Trivia

In Romania, potato salad is called salată orientala. The Romanian potato salad is made with potato, eggs, onions and olives or sometimes mayonnaise.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 03:01:32 AM
Number 49
Satsuma
(http://letsjapan.files.wordpress.com/2009/12/027.jpg)
( 16 Points, 2 of 10 lists, Top Vote #13 Johnny Unusual)
Holiday  Christmas

Citrus unshiu is a seedless and easy-peeling citrus species, also known as cold hardy mandarin, satsuma mandarin, satsuma orange, Christmas orange, and tangerine. It is probably of Japanese origin and introduced elsewhere.
 
Its fruit is sweet and usually seedless, about the size of other mandarin oranges (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling. The uniquely loose skin of the satsuma, however, means that any such bruising and damage to the fruit may not be immediately apparent upon the typical cursory visual inspection associated with assessing the quality of other fruits. In this regard, the satsuma might be categorised as a hit-and-miss citrus fruit; the loose skin particular to the fruit precluding the definitive measurement of its quality by sight and feel alone.

Holiday Recipe
From Food.com

Ingredients:

Servings:
16

Dressing
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce

Topping
1 cup sliced almonds
1/3 cup sugar

Salad
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onion

Directions:
1
Shake first 6 dressing ingredients in a jar and refrigerate.

2
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.

3
Scrape into metal bowl and cool to room temperature.

4
Break up and store covered at room temperature.

5
Just before serving, put chopped lettuces in a large bowl.

6
Add celery, oranges, onions and almonds.

7
Shake dressing well and pour over salad.

8
Toss to mix and coat.

Satsuma Trivia

One of the English names for the fruit, "satsuma", is derived from the former Satsuma Province in Japan, from which these fruits were first exported to the West.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 03:13:46 AM
Number 48
Gumdrop Cake
(http://www.grit.com/~/media/Images/GRT/Editorial/Articles/Magazine%20Articles/2010/05-01/Gumdrop%20Cake%20and%20Cookie%20Recipes/GRT-MJ10-gumdrop-cake.jpg)
( 17 Points, 1 of 10 lists, Top Vote #9 Johnny Unusual)
   
Holiday  Christmas

Gumdrops are a type of candy. They are usually brightly colored gelatin- or pectin-based pieces, shaped like a truncated cone and coated in granulated sugar.

Gumdrops come in (usually artificial) fruit and spice varieties; the latter are also known as spice drops. Gumdrops, spice drops, and their variations are used in baking, candy crafting, decorating, and for eating out of hand. They are often used for decorating cakes and cupcakes. Around Christmas time, this candy is an ingredient used in making gingerbread houses.

In the United States, three other "old fashioned" gumdrop candies are also popular: Orange Slices, Licorice Babies, and Spearmint Leaves. All are larger in size than spice drops or gumdrops, are fruit slice, kewpie-doll, or leaf shaped, sprinkled with sugar, and are typically sold by the bag.
So a gumdrop cake is a cake with gumdrops

Holiday Recipe
http://allrecipes.com/recipe/gumdrop-cake/
Ingredients
Original recipe makes 10 servings
•   
1 cup butter
•   
2 cups white sugar
•   
3 eggs
•   
1 cup warm water (110 degrees F/45 degrees C)
•   
3 1/2 cups all-purpose flour
•   
1 1/2 teaspoons baking powder
•   
1 1/2 teaspoons salt
•   
1 teaspoon lemon extract
•   
1 teaspoon vanilla extract
•   
1 cup gumdrops, chopped
•   
1 cup raisins
•   
1/4 cup all-purpose flour for coating
Directions
1.   Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
2.   In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
3.   In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
4.   Mix well and pour into prepared pan. Bake for 1 1/2 hours.

Gumdrop Trivia

The Apollo 9 Command module was nicknamed "Gumdrop" — not only did it have the appropriate stumpy cone shape, but it arrived at Cape Kennedy in a blue cellophane wrapper.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 03:25:24 AM
Number 47
Shortbread
(http://trialx.com/g/Shortbread-2.jpg)
(17 Points, 2 0f 10 lists, Top Vote #5 Goflyblind)
   
Holiday  Christmas

Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use o fplain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt.
 
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture.  Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.

Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.

Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.

Holiday Recipe
from allrecipes.com
Ingredients 
Original recipe makes 2 dozen.
•   
1 cup butter, softened
•   
1/2 cup confectioners' sugar
•   
1/4 cup cornstarch
•   
1 1/2 cups all-purpose flour
Directions
1.   Preheat the oven to 375 degrees F (190 degrees C).
2.   Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3.   Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Shortbread Trivia

Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house, in order to annoy the fuck out of her.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 03:34:43 AM

Number 46
Fudge
(http://s2.justapinchassets.com/images/recipe/2/0/0/0/9/medium.1000.jpg)
( 19 Points, 2 of 10 lists, Top Vote#12 Johnny Unusual)
   
Holiday  Christmas

Fudge is a type of Western confectionery, which is usually soft, sweet and rich. It is made by mixing sugar, butter, and milk, heating it to the soft-ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations with other flavorings are made, such as chocolate fudge, peanut butter fudge, and maple fudge. Nuts can also be added, such as in the flavour "maple walnut", and some recipes call for candied fruit.

Holiday Recipe
http://allrecipes.com/recipe/candy-cane-fudge/detail.aspx
Ingredients
 
Original recipe makes 2 1/4 pounds
•   
2 (10 ounce) packages vanilla baking chips
•   
1 (14 ounce) can sweetened condensed milk
•   
1/2 teaspoon peppermint extract
•   
1 1/2 cups crushed candy canes
•   
1 dash red or green food coloring
Directions
1.   Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2.   Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3.   Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Fudge Trivia

American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College inPoughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe, and in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 26, 2013, 03:35:26 AM
That's it for now.  I'll do some more next time I'm available.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: CJones on December 26, 2013, 05:21:39 PM
Quote
The Romanian potato salad is made with potato, eggs, onions and olives or sometimes mayonnaise.

Because you want your Potato Salad to go bad as fast as humanly possible.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 27, 2013, 12:04:54 PM
Number 45
Sweet Potatoes
(http://www.womenshealthmag.com/files/wh6_uploads/images/sweet-potato-1.jpg)
( 19 Points, 2 of 10 lists, Top Vote#11 Goflyblind)
   
Holiday  Thanksgiving and Christmas
   
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally, but many are actually poisonous. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family.

The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants; the name "tuberous morning glory" may be used in a horticultural context.

The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

In certain parts of the world, sweet potatoes are locally known by other names. In New Zealand English, the Māori term kūmara (also spelled kūmera) is commonly used. Although the soft, orange sweet potato is often called a "yam" in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae. To add to the confusion, a different crop plant, the oca, Oxalis tuberosa (a species of woodbind), is called a "yam" in many parts of Polynesia, including New Zealand. To prevent confusion, the United States Department of Agriculture requires sweet potatoes labeled as "yams" to also be labeled as "sweet potatoes".  The sweet potato is North Carolina's state vegetable.

Holiday Recipe
Sweet Potato Pie
http://allrecipes.com/recipe/sweet-potato-pie-i/
Ingredients
 
Ingredients

Original recipe makes 1 - 9 inch pie
 1 (1 pound) sweet potato
 1/2 cup butter, softened
 1 cup white sugar
 1/2 cup milk
 2 eggs
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cinnamon
 1 teaspoon vanilla extract
 1 (9 inch) unbaked pie crust


Directions

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Sweet Potato Trivia

Vardaman, Mississippi claims to be the Sweet Potato Capital of the World.  Probably because there really isn't anything else worth noting about Vardaman, Mississippi.   
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 27, 2013, 02:46:36 PM
Number 44
Butter Tarts
(http://paythepiper.files.wordpress.com/2010/05/butter-tarts.jpg)
( 19 Points, 2 of 10 lists, Top Vote#6 Goflyblind)
   
Holiday  Thanksgiving and Christmas
   
A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding.

Recipes for the butter tart vary according to the families baking them. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also varies.
 
In general, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Raisins are in the traditional butter tart, but walnuts, or pecans are commonly added. However purists contend that such additions should not be allowed. Other additional ingredients may include currants, coconut, dates, butterscotch, chocolate chips, peanut butter, maple syrup orchai.

Holiday Recipe
http://www.bbcgoodfood.com/recipes/1837/canadian-butter-tarts
Ingredients
•   375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
•   2 large eggs
•   175g light muscovado sugar
•   100g raisins
•   1 tsp vanilla extract
•   50g butter, room temperature
•   4 tbsp single cream
•   50g chopped walnuts
Method
1.   Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
2.   Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
3.   Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

Butter Tart Trivia

Butter tarts are an integral part of Eastern Canadian cuisine and are objects of cultural pride of many communities across Ontario and indeed Canada. This cultural and community connection with the tart has spawned butter tart themed tourism such as the Butter Tart festival at Muskoka Lakes, Ontario, the trademarked "Butter Tart Trail" at Wellington North, Ontario and the competing "Butter Tart Tour" in Kawartha Lakes, Ontario. The two competing associations have since resolved their dispute through the mutual agreement to modify Kawartha Lakes' "Butter Tart Tour" to "Kawarthas Northumberland Butter Tart Tour".  Only a Canadian would consider a rival butter tart tour a "dispute".
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Quantum Vagina on December 27, 2013, 06:37:14 PM
Sweet potatoes are my single favorite food of ALL time. They're friggin' amazing!
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 28, 2013, 12:24:35 AM
Number 43a
Apple Sauce
(http://ts4.mm.bing.net/th?id=H.4764575965774395&pid=15.1&H=120&W=160)
( 20 Points, 1 of 10 lists, Top Vote#6 CJones)
   
Holiday  Thanksgiving, I assume
   
Apple sauce or applesauce is a purée made of apples. It can be made with peeled or unpeeled apples and a variety of spices (commonly cinnamon and allspice). Flavorings or sweeteners such as sugar or honey are also commonly added. Apple sauce is an inexpensive and readily available food.

Apple sauce is made by cooking down apples with water or apple cider (fresh apple juice) to the desired level. More acidic apples will render a finer purée; the highly acidic Bramley apple is popular for creating a very fine purée. Apples may or may not be peeled; sugar, spices, or lemon juice may be added for flavoring. Apple butter is similar to apple sauce, but has a high cider to apple ratio, of 8 liters to 100 kilograms.

Holiday Recipe
http://www.foodnetwork.com/recipes/alton-brown/10-minute-apple-sauce-recipe/index.html?oc=linkback

Ingredients
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Apple Sauce Trivia

Since it is high in pectin (more of which can be added during the cooking process), apple sauce is a homemade remedy to combat diarrhea.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 28, 2013, 12:28:56 AM
Number 43b
Toll House Cookies
(http://ts1.mm.bing.net/th?id=H.4753542184437592&pid=15.1&H=136&W=160)
( 20 Points, 1 of 10 lists, Top Vote#6 Tyrant)
   
Holiday  Christmas
   
A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.

The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favorite to be baked in American homes.

Wakefield is said to have been making chocolate cookies and on running out of regular baker's chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter.[citation needed] They did not and the chocolate chip cookie was born. Wakefield sold the recipe to Nestlé in exchange for a lifetime supply of chocolate chips.[citation needed] Every bag of Nestlé chocolate chips sold in North America has a variation (butter vs. margarine is now a stated option) of her original recipe printed on the back.
 
During WWII, US soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the US. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world asking for her recipe. Thus began the nationwide craze for the chocolate chip cookie
 
A different history of the cookie derives from George Boucher, who was at one time head chef at the Toll House Inn, and his daughter, Carol Cavanagh, who also worked there. Contradicting Nestlé's claim that Wakefield put chunks of chocolate into cookie dough hoping they would melt, the daughter stated that the owner, already an accomplished chef and author of a cookbook, knew enough about the properties of chocolate to realize it would not melt and mix into the batter while baking.

Boucher said that the vibrations from a large Hobart electric mixer dislodged bars of Nestlé's chocolate stored on the shelf above the mixer so they fell into the sugar cookie dough it was mixing, then broke them up and mixed the pieces into it. He claimed to have overcome Wakefield's impulse to discard the dough as too badly ruined to waste effort baking them, leading to the discovery of the popular combination.
 
Although the Nestlé's Toll House recipe is widely known, every brand of chocolate chips, or "semi-sweet chocolate morsels" in Nestlé parlance, sold in the U.S. and Canada bears a variant of the chocolate chip cookie recipe on its packaging. Almost all baking-oriented cookbooks will contain at least one type of recipe.

Practically all commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms. There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels, Citibank, Aloha, and Midwest Airlines—offer freshly baked cookies to their patrons to differentiate themselves from their competition.

There is an urban legend about Neiman Marcus' chocolate chip cookie recipe that has gathered a great deal of popularity over the years.
 
To honor the cookie's creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.

Holiday Recipe
http://www.verybestbaking.com/recipes/18476/original-nestlÉ-toll-house-chocolate-chip-cookies/detail.aspx
Ingredients
•   2 1/4 cups all-purpose flour
•   1 teaspoon baking soda
•   1 teaspoon salt
•   1 cup (2 sticks) butter, softened
•   3/4 cup granulated sugar
•   3/4 cup packed brown sugar
•   1 teaspoon vanilla extract
•   2 large eggs
•   2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
•   1 cup chopped nuts
Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.


Toll House Trivia

The Toll House Inn was originally an actual toll house 200 years prior to the invention of the cookie.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 28, 2013, 12:46:48 AM
Number 41
Rum Balls
(http://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Rumkugeln.jpg/270px-Rumkugeln.jpg)
( 20 Points, 2 of 10 lists, Top Vote#7 Pak Man)
   
Holiday  Christmas
   
Rum balls (German: Rumkugeln, Punschkugeln) are a truffle-like confection of sweet, dense balls flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during baking. This cookie is especially popular during the holiday season.

Rum balls are a popular Christmas snack in England, Australia, Canada, New Zealand, the United States, Denmark (called Romkugle, but is enjoyed all year round), Austria, Slovenia, Hungary, and the Czech Republic.

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make a rum ball, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.

In Hungary they are made in a similar way, but usually rolled in sugar. Ground walnut and raisins are sometimes added to the rum ball ingredients. Some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (Hungarian: kókuszgolyó).

Holiday Recipe
http://www.foodnetwork.com/recipes/emeril-lagasse/rum-balls-recipe3/index.html
Ingredients
1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts
Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.


Rum Ball Trivia

The word rum is probably derived from the word “rumbullion,” an archaic term for a big noise and/or uproar.  And ball means balls.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 28, 2013, 01:16:26 AM
Number 40
Fruitcake
(http://2.bp.blogspot.com/-iYblAbDOcHo/UGp5-TMzk4I/AAAAAAAAB8E/PHwCs84ZFs0/s1600/RI2258_1ifruitcake.jpg)
( 20 Points, 3 of 10 lists, Top Vote#5 Quantum Vagina)
   
Holiday  Christmas
   
Fruit cake (or fruitcake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. In the United Kingdom, certain rich versions may be iced and decorated. Fruit cakes are often served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter' or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the North German Stollen fruit cakes.
 
Starting in the 16th century, Sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular.

Holiday Recipe
The White House Fruit Cake!  The only fruit cake that Barack can legally eat until 2016.
http://www.nytimes.com/recipes/962/White-House-Fruitcake.html
INGREDIENTS
•   1 15-ounce package raisins
•   2 cups golden raisins
•   1 cup currants
•   10 ounces mixed candied fruits
•   1 6-ounce mixture of glazed pears, peaches, apricots, figs and dates, cut up
•   1/3 cup candied pineapple
•   1 cup chopped pecans
•   4 ounces slivered almonds
•   1/2 cup bourbon or Port
•   1/4 cup brandy
•   1/2 pound butter
•   1/3 cup firmly packed brown sugar
•   1/4 cup granulated sugar
•   2 tablespoons honey
•   1 1/3 cup sifted all-purpose flour
•   Grated rind of 2 lemons
•   1/4 teaspoon almond extract
•   1/4 teaspoon vanilla
•   5 eggs
•   1 cup sifted cake flour
•   1/2 teaspoon salt
•   1/4 teaspoon baking powder
•   1/4 teaspoon ground nutmeg
•   1/4 teaspoon cinnamon
•   1 12-ounce jar apricot preserves
•   1/2 cup rum
•   6 to 8 tablespoons bourbon
•   1 pound confectioners' sugar
•   2 tablespoons softened butter
PREPARATION
1.
Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
2.
Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
3.
Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
4.
Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
5.
Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
6.
While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
7.
Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
8.
Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
9.
Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.
YIELD
3 loaf cakes


Fruitcake Trivia

If a fruit cake contains alcohol, it could remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003, it was sampled by Jay Leno on The Tonight Show. Sadly, he still lives today.  Wrapping the cake in alcohol-soaked linen before storing is one method of lengthening its shelf life.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 28, 2013, 02:11:33 AM
Number 39
Ravioli
(http://fromargentinawithlove.typepad.com/.a/6a00e54ff8228c883400e553911d7b8834-800wi)
( 21 Points, 1 of 10 lists, Top Vote#3 Thrifty Version II)
   
Holiday  Not Sure.  Italy Day?      
   
The earliest mention of ravioli appears in the writings of Francesco di Marco, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of "sweet and strong spices". In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.
 
Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles. Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with rikotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.

Holiday Recipe
Pumpkin Ravioli with Sage Butter
http://www.bbc.co.uk/food/recipes/pumpkinravioliwithsa_71558
Spoiler (click to show/hide)


Ravioli Trivia

Ravioli was also the name of a German kids' show about a group of kids whose parents are gone on a three-week vacation and the kids decide to use their food expenses to do all the things they always wanted and only eat ravioli to keep down food costs.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on December 28, 2013, 03:00:50 AM
The ravioli isn't really a holiday food per se, but it's always been an Easter and Christmas tradition in our family.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: ColeStratton on December 29, 2013, 11:32:53 AM
So far, no holiday food picks of mine -- which means either you all agreed with my top picks, or my list didn't get counted…
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: CJones on December 29, 2013, 06:19:17 PM
Woo Hoo Applesauce!

I actually voted for home made applesauce. That stuff takes a long time to make, but it's worth it. I used to work for a little store called the Pie Peddler. I love Apples, but you would not believe the hours I spent peeling and cutting those damn things. 
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Darth Geek on December 29, 2013, 06:36:54 PM
Blech! Apple sauce is baby food. I'm an adult goddamnit, I don't need my food mashed up (yet).
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 12:20:30 AM
Your list totally counted, Cole.  Just you wait.  Sorry for the break, been staying at Bed and Breakfasts with no wifi.  Will resume in a while.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 04:26:59 AM
Number 38
Sparkling Apple Cider
(http://cn1.kaboodle.com/hi/img/c/0/0/104/5/AAAADMIdhAIAAAAAAQRS1g.jpg?v=1289372741000)
( 22 Points, 1 of 10 lists, Top Vote#4  Cole Stratton)
   
Holiday  Christmas and New Year's         
"Sparkling cider" is a carbonated nonalcoholic beverage made from unfiltered or filtered apple cider. It is sometimes served at celebrations as a non-alcoholic alternative to champagne.   
   
Holiday Recipe
Sparkling Apple Cider Sangria
http://www.thekitchn.com/recipe-sparkling-apple-cider-sangria-the-10-minute-happy-hour-197417
2 apples, peeled, cored and thinly sliced
1/2 cup cognac
2 cups apple cider
750ml bottle cava (or other dry sparkling wine), chilled
1/4 cup pomegranate seeds
Add the apples to a large pitcher reserving about 1/2 cup for garnishing. Add the cognac, apple cider, and chilled cava. Stir.
Fill the pitcher with ice. Pour the sangria into glasses filled with ice and top with sliced apple and pomegranate seeds.
   
Sparkling Apple Cider Trivia
Sparkling Apple Cider in World of Warcraft:
Item Level 45
Duration: 2 days (real time)
Use: Restores 1992 mana over 30 sec.  Must remain seated while drinking.  If you spend at least 10 seconds drinking you will become well fed and gain 12 Stamina and Spirit for 15 min.
Requires Level 35
Max Stack: 20
Sell Price: 50 Copper
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 04:37:33 AM
Number 37
Pimento Dram
(http://www.drinkology.de/the-bitter-truth-onlineshop/media/images/pimento-dram.png)
( 23 Points, 1 of 10 lists, Top Vote#3  Cole Stratton)
   
Holiday  Christmas?      
Pimento dram (also called pimento liqueur or allspice dram) is an herbal liqueur with a rum base that has the taste of allspice. It has a rum base and is flavored with the dried, spicy berry of thepimento tree. The flavor of is best described as a combination of cinnamon, nutmeg, and clove, thus its more common name 'allspice.'

This traditionally Jamaican liqueur (and variations of) has seen a resurgence in recent years. There was a time around the 1980's when production ceased almost entirely. However, with renewed interest in fine cocktails came increased demand for such seemingly forgotten liqueurs. Many bartenders made their own and eventually a few companies released new bottlings.

Holiday Recipe
Pimento Dram
http://www.kaiserpenguin.com/pimento-dram/
Pimento Dram
•   1/4c whole allspice
•   1c light Puerto Rican rum
•   1/2 bottle light Puerto Rican rum
•   1c water
•   1lb demerara sugar
Grind allspice berries and mix with 1c rum in a pot. Bring to a boil and stir. Immediately pour into a bottle and fill it 3/4 full with more rum. Seal and store for 2 weeks, shaking occasionally. Strain 4000 times with cheesecloth. Make the syrup with the water and demerara sugar. Mix equal parts syrup with allspice rum. Bottle, seal, and let sit for 1 – 8 months. The flavor gets more pronounced and mellower the longer you wait. Obviously sample it throughout the process.
   
Pimento Dram Trivia
It was quite popular during the mid 20th century, especially during thetiki craze. The likes of Trader Vic's and Don the Beachcomber used it as a spicy background element for a number of rum cocktails, as well as those below.
•   Bitches Brew
•   Independence on Ice
•   Marriage of Figaro
•   Navy Grog
•   Old Sydney Town Punch
•   Poinsettia Punch
•   (JMW's) Poinsettia Punch
•   Pumpkin Punch
•   Surprised Cocktail
•   Winter Cocktail
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 04:45:00 AM
Number 36
Kolchaky
(http://ts2.explicit.bing.net/th?id=H.4695044753655841&pid=15.1&H=120&W=160)
( 23 Points, 1 of 10 lists, Top Vote#1  Thrifty Version II)
   
Holiday  Ukrainian Christmas (Weird, I celebrate this most years, but we never make it)
      
Kalach (Ukrainian: кaлач; Russian: кала́ч; Romanian: colac), also known in Ukrainian as kolach), is a traditional East Slavic bread, commonly served during various ritual meals. The name originates from the Old Slavonic word kolo (коло) meaning "circle", "wheel".

A man who made kalaches was called a калачник (kalachnik), which sometimes by sandhi effect became калашник, and sometimes such a man's descendants thus got the surname Калачник (Kalachnik) or Калашник (Kalashnik), or in Russian Калашников (Kalashnikov) (= "[son] of the kalach-maker").

Ukrainian kolachi (plural) are made by braiding dough made with wheat flour into ring-shaped or oblong forms. They are a symbol of luck, prosperity, and good bounty, and are traditionally prepared for Svyat Vechir (Holy Supper), the Ukrainian Christmas Eve ritual, most often in the form of three round bread loaves stacked one atop the other with a candle in the middle.

In the area around Kiev, it was custom for a midwife to give a kalach as a gift to parents, as part of a fertility blessing. Kalaches were also used in funeral ceremonies.

Holiday Recipe
Note, this Kolachky recipe seems much less intricate than the braided breads I've seen mentionedand more for a dumpling/cookie type deal.

http://allrecipes.com/recipe/kolachky/
Ingredients


Original recipe makes 4 dozenChange
 2 (8 ounce) packages cream cheese, room temperature
 2 cups unsalted butter, softened
 4 cups all-purpose flour
 
 1 pound chopped walnuts
 1 egg
 1/2 cup honey
 1 (12 ounce) can poppyseed filling
 1 egg white
 1/2 cup confectioners' sugar for dusting
Check All Add to Shopping List

Directions

In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.

Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.
   
Kolachky Trivia
Bread dishes such as kalach are highly prized for their artistic craftsmanship. The Bread Museum in L'viv, Ukraine, contains many examples of intricately woven kalach, paska, and babka.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 05:02:55 AM
Number 35a
Red Velvet Cake
(http://ts3.mm.bing.net/th?id=H.4890448548399186&pid=15.1&H=160&W=160)
( 24 Points, 1 of 10 lists, Top Vote#2  Tyrant)
   
Holiday  Christmas      
Red velvet cake is a cake with either a dark red, bright red or red-brown color. It's traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring. Before more alkaline "Dutch processed" cocoa was widely available, the red color would have been more pronounced.

Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.

James Beard's 1972 reference, American Cookery, describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. Before more alkaline "Dutch processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "red velvet" as well as "Devil's food" and similar names for chocolate cakes.
 
When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe, however, are well known in the United States from New York City's famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.

In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton.[6]

Holiday Recipe
http://www.foodnetwork.com/recipes/paulas-party/red-velvet-cake-recipe/index.html

Ingredients
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting

For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.
   
Red Velvet Trivia
 A resurgence in the popularity of this cake is partly attributed to the 1989 film Steel Magnolias which included a red velvet groom's cake made in the shape of an armadillo.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 05:15:27 AM
Number 35b
Doughboys
(http://1.bp.blogspot.com/_hNUzNNaIAAw/R68B0-qEoiI/AAAAAAAADHM/6fzKT9YrBeE/s400/doughboys+stack+white+bkgrd.JPG)
( 24 Points, 1 of 10 lists, Top Vote#2  Cole Stratton)
   
Holiday  Independence Day?      
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts (though it can be made at home). Fried dough is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread,fried bread, doughboys, elephant ears, scones, frying saucers, buñuelos in the case of smaller pieces. These foods are virtually identical to each other, and recognizably different from other fried dough foods such as doughnuts, beignets, or fritters.


A smaller Italian variant common in North America is the zeppole.

Similar food is found in Europe, also typically from outdoor stands in fairs. For example, in Croatia fried dough is known as languši, while the oliebol is eaten in the Netherlands.

Holiday Recipe
http://www.foodnetwork.com/recipes/doughboys-recipe/index.html

Ingredients
Sponge:
1 package dry yeast (2 teaspoons)
3/4 cup lukewarm water
2/3 cup unbleached white flour
2 1/2 cups unbleached white flour
1/4 cup rye flour
1 teaspoon salt
1 cup cold water
1 cup whole-wheat flour
1/2 cup chestnut flour
1/3 cup olive oil
Oil, for frying
Directions
Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.

Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.

Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!

Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.

To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.

Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.

Cook's Note: The dough usually made a day before using.

Doughboy Trivia
 In Canada, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan." In 1978, Pam & Grant Hooker of Ottawa, Ontario founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on December 31, 2013, 06:06:14 AM
Number 36
Kolchaky

If Thrifty can help me with any of these, I'd appreciate it.

I think you transposed some letters.  This is what I was talking about: http://en.wikipedia.org/wiki/Kolachky
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 01:03:56 PM
Fixed it!  Thanks, yeah, somehow the letters got mixed up.  Sorry.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 02:35:15 PM
Number 33
Bread Pudding
(http://ts4.mm.bing.net/th?id=H.4768106416768711&pid=15.1&H=120&W=160)
( 24 Points, 2 of 10 lists, Top Vote#9  Pak Man)
   
Holiday  Christmas      
Bread pudding is a bread-based dessert popular in many countries' cuisines, including that of Argentina,Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands,Slovakia, the Philippines, Puerto Rico, and the United Kingdom, as well as the Creole people of Louisiana and others in the southern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs)[citation needed]. In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.
 
There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg,mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding). In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it. In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce.


Holiday Recipe
http://allrecipes.com/recipe/bread-pudding-ii/

Ingredients 
Original recipe makes 1 - 8 inch square pan
•   
6 slices day-old bread
•   
2 tablespoons butter, melted
•   
1/2 cup raisins (optional)
•   
4 eggs, beaten
•   
2 cups milk
•   
3/4 cup white sugar
•   
1 teaspoon ground cinnamon
•   
1 teaspoon vanilla extract
Directions
1.   Preheat oven to 350 degrees F (175 degrees C).
2.   Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3.   In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4.   Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
   
Bread Pudding Trivia
Cookbooks from the 19th century often feature pudding made with crumbs. Nowadays, chunks or slices of bread are used.  I know this barely qualifies as trivia.  I apologize.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on December 31, 2013, 02:46:17 PM
Number 32
Tourtière
(http://ts3.mm.bing.net/th?id=H.4672272794192702&pid=15.1&H=120&W=160)
( 24 Points, 2 of 10 lists, Top Vote#4 Johnny Unusual)
   
Holiday  Christmas      
Tourtière (French pronunciation: [tuʁ.ˈtjɛʁ], Quebec French : [tuʁ.ˈt͡sjaɛ̯ʁ]; also popularly referred to in Canada in print and in its pronunciation as tortière) is a meat pie originating from Lower Canada (now Quebec), usually made with finely diced pork and/or veal, or beef. Wild game is often added to enhance the taste of the pie. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.

Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canadaand the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g. Chicopee and Attleboro) late 19th and early 20th century immigrants from Quebec introduced the dish.
 
There is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit, and game are often used inland.

The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.
 
Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat.

Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning and the addition of cinnamon and cloves is what makes it unique. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or mango chutney.

Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba is home to the largest French-Canadian population in Canada outside of Québec. Tourtière is an integral part of holiday-time meals for French Canadians in St.Boniface, Winnipeg's French Quarter as well as in Manitoba's many Francophone rural areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper. Pies are served with mustards and various types of relishes.

Holiday Recipe
http://allrecipes.com/recipe/french-canadian-tourtiere/

Ingredients
Original recipe makes 1 - 9 inch pie
•   
1 pound lean ground pork
•   
1/2 pound lean ground beef
•   
1 onion, diced
•   
1 clove garlic, minced
•   
1/2 cup water
•   
1 1/2 teaspoons salt
•   
1/2 teaspoon dried thyme, crushed
•   
1/4 teaspoon ground sage
•   
1/4 teaspoon ground black pepper
•   
1/8 teaspoon ground cloves
•   
1 recipe pastry for a 9 inch double crust pie

Directions
1.   Preheat oven to 425 degrees F (220 degrees C).
2.   In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
3.   Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4.   Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.
   
Tourtière Trivia
The name derives from the vessel in which it was originally cooked, a tourtière.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on December 31, 2013, 06:01:29 PM
Kolachky is a tradition in our family.  Dad makes dozens of them every year, though he didn't this year.  They're little cookies about 2 inches in diameter with some jelly spooned into a crater on top and dusted with confectioner's sugar.  Good stuff, but they're pretty dry.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 05:06:49 AM
Number 31
Mince Pies/Tarts
(http://whydyoueatthat.files.wordpress.com/2011/12/mince-pies.jpg)
( 24 Points, 2 of 10 lists, Top Vote#2 Goflyblind & Tripe)
   
Holiday  Christmas      
A mince pie, also known as minced pie, is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning Europeancrusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.

The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suetand dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi." Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that "the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch [Jesus's crib]", although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as "in old English cookery books the crust of a pie is generally called 'the coffin.'"

The modern mince pie's precursor was known by several names. The antiquary John Brand claimed that in Elizabethan and Jacobean-era England they were known as minched pies, but other names include mutton pie, and starting in the following century, Christmas pie. Gervase Markham's 1615 recipe recommends taking "a leg of mutton", and cutting "the best of the flesh from the bone", before adding mutton suet, pepper, salt, cloves, mace, currants, raisins, prunes, dates and orange peel. He also suggested that beef or veal might be used in place of mutton. In the north of England, goose was used in the pie's filling, but more generally neat's tongue was also used; a North American filling recipe published in 1854 includes chopped neat's tongue, beef suet, blood raisins, currants, mace, cloves, nutmeg, brown sugar, apples, lemons, brandy and orange peel. During the English Civil War, along with the censure of other Catholic customs, they were banned: "Nay, the poor rosemary and bays, and Christmas pie, is made an abomination." Puritans were opposed to the Christmas pie, on account of its connection with Catholicism. In his History of the Rebellion, Marchamont Needham wrote "All Plums the Prophets Sons defy, And Spice-broths are too hot; Treason's in a December-Pye, And Death within the Pot." Some considered them unfit to occupy the plate of a clergyman, causing Isaac Bickerstaff to comment:

The Christmas-pie is, in its own nature, a kind of consecrated cake, and a badge of distinction; and yet it is often forbidden, the Druid of the family. Strange that a sirloin of beef, whether boiled or roasted, when entire is exposed to the utmost depredeations and invasions; but if minced into small pieces, and tossed up with plumbs and sugar, it changes its property, and forsooth is meat for his master.

In his essay The Life of Samuel Butler, Samuel Johnson wrote of "an old Puritan, who was alive in my childhood ... would have none of his superstitious meats and drinks." Another essay, published in the December 1733 issue of The Gentleman's Magazine, explained the popularity of "Christmas Pye" as perhaps "owing to the Barrenness of the Season, and the Scarcity of Fruit and Milk, to make Tarts, Custards, and other Desserts", but also possibly bearing "a religious kind of Relation to the Festivity from which it takes its Name." The author also mentions the Quakers' objection to the treat, "who distinguish their Feasts by an heretical Sort of Pudding, known by their Names, and inveigh against Christmas Pye, as an Invention of the Scarlet Whore of Babylon, an Hodge-Podge of Superstition, Popery, the Devil and all his Works." Nevertheless, the Christmas pie remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Great Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of suet remains). Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat.[17]

Holiday Recipe
http://www.bbcgoodfood.com/recipes/2174/unbelievably-easy-mince-pies

Ingredients
•   225g cold butter, diced
•   350g plain flour
•   100g golden caster sugar
•   280g mincemeat
•   1 small egg
•   icing sugar, to dust
Method
1.   To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2.   Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
3.   Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4.   Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
   
Mince Pie Trivia
The popular claim that the consumption of mince pies on Christmas Day is illegal is in fact an urban myth.  Wait, that is a popular myth?
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 05:21:08 AM
Number 30
Tamales
(http://www.sonofthesouth.net/tamales/images/bucket_of_tamales.jpg)
( 26 Points, 2 of 10 lists, Top Vote#10 Pak Man)
   
Holiday  Many South American Holidays, Including Christmas, The Day of the Dead and Mexican Independence Day   
   
A tamale (Spanish: tamal [taˈmal], from Nahuatl: tamalli [taˈmalːi]; plural: tamales) is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tamales have been traced back to the Ancient Maya people, who prepared them for feasts as early as the Preclassic period (1200–250 BC). Maya people called their corn tortillas and tamales both utah [utah].
 
Tamales originated in Mesoamerica as early as 8000 to 5000 BC.[1] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World.
The diversity of native languages in Mesoamerica led to a number of local words for the tamal, many of which remain in use. The Spanish singular of tamales is tamal. The English word "tamale" is an American back-formation of tamales.

Holiday Recipe
http://allrecipes.com/recipe/real-homemade-tamales/
Ingredients
Original recipe makes 16 tamales
•   Tamale Filling:
•   
1 1/4 pounds pork loin
•   
1 large onion, halved
•   
1 clove garlic
•   
4 dried California chile pods
•   
2 cups water
•   
1 1/2 teaspoons salt
•   
•   Tamale Dough:
•   
2 cups masa harina
•   
1 (10.5 ounce) can beef broth
•   
1 teaspoon baking powder
•   
1/2 teaspoon salt
•   
2/3 cup lard
•   
1 (8 ounce) package dried corn husks
•   
1 cup sour cream
Directions
1.   Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2.   Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3.   Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4.   Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5.   Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
   
Tamales Trivia
Tamales have been eaten in the United States since at least 1893, when they were featured at the World's Columbian Exposition. A tradition of roving tamale sellers was documented in early 20th-century blues music. They are the subject of the well-known 1937 blues/ragtime song "They're Red Hot" by Robert Johnson.

http://www.youtube.com/v/TOXXh24HnmY
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 05:31:09 AM
Number 29
Yule Log
(http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps19476_TH10301D37B.jpg)
( 27 Points, 2 of 10 lists, Top Vote#9 Quantum Vagina)
      
Holiday  Christmas   
   
A yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional dessert served near Christmas, especially in France and several other francophone countries and former French colonies. It can be considered a type of sweet roulade.

The traditional bûche is made from a genoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolatebuttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings.

Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. This is often done by dragging a fork through the icing. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.

Holiday Recipe
http://www.foodnetwork.ca/recipe/yule-log/1463/
INGREDIENTS
Yule Log Description The Chocolate Icing
4 ounces unsweetened chocolate
2 ounces butter
2 ounces cream
2 cups powdered sugar
1 teaspoon vanilla
tablespoon cocoa powder, sifted

The Sponge Cake
3 egg, separated
½ cup sugar, plus
2 tablespoons sugar
1 teaspoon pure vanilla, extract
1 tablespoon dark rum
½ cup flour
1 ounce melted butter

DIRECTIONS
Yule Log Description The Chocolate Icing
1. Place the chocolate and butter in a medium sized bowl and place the bowl over, not in, a pan of simmering water. Stir gently as the chocolate begins to melt and continue stirring until very smooth.
2. Meanwhile heat the cream in a small pan or in the microwave then add it to the chocolate again stirring until very smooth.
3. Stir in the sugar and cocoa until very smooth. Use immediately or let rest briefly at room temperature until ready to use. If the frosting seems too stiff you may rest it over the simmering water bath, stirring until it smooths out.

The Sponge Cake
1. Preheat the oven to 375 degrees and prepare a standard 11 by 17 baking pan by first buttering it, then lining it with wax or parchment paper then buttering the paper. Sprinkle a bit of flour over the pan and shake to evenly coat then knock out the excess.
2. Place the egg yolks, ½ cup of sugar, the vanilla and rum in a mixing bowl. Beat vigorously with a hand whisk until the mixture is thick and ribbony with a pale yellow colour. This will take several minutes. You may do this in your stand mixer, if you do at this point remove the mixture from the mixer bowl and thoroughly clean and dry the bowl before proceeding to the next step.
3. Beat the egg whites separately in a clean bowl until the form soft peaks. Add the remaining sugar and continue beating until stiff peaks are formed.
4. Fold the two mixtures together. Begin by quickly stirring one third or so of the whites into the yolks. Then gently add half of the remaining whites and half of the flour, fold gently with a rubber spatula and try not to overmix or you will knock the air out of the batter. Repeat with the remaining ingredients and when the mix is almost blended add the butter and finish mixing.
5. Immediately pour the batter into the ready baking pan and smooth it gently into an even layer. Place in the oven and bake for about ten minutes or so, just long enough for the top to feel springy to the touch and for the batter to congeal. Don’t overbake or you wont be able to roll it up.
6. Remove from the oven and trim off the dried out edges on the ends of the cake. Turn the cake onto a slightly damp tea towel that has been thoroughly dusted with powdered sugar. Sift an even level of powdered sugar over the top of the cake then gently roll it up into a log-like cylinder. You may freeze the cake for several days at this point, if you do let it thaw for several hours before proceeding.
7. Unroll the cake and leave on the towel. Sprinkle it with a bit more rum (or a lot more rum!) Spread your filling evenly over the cakes surface then roll up again using the towel to help. Slice off about one third of the cake at a 45 degree angle. Place the roulade, seam side down on a serving platter and position the smaller piece next to the larger one so that it resembles a branch. Frost with the chocolate icing. Draw a fork through the icing to help it resemble bark. Decorate and serve.
   
Yule Log Trivia
The name bûche de Noël originally refers to the yule log itself, and was transferred to the dessert only after this custom had fallen out of use, presumably during the first half of the 20th century. It is attested in 1945 as referring to the cake. The cake recipe itself is older, and known to date to the 19th century. The Yule Log Cake can date back as far as Europe’s Iron Age. Records indicate that even before the medieval era, people would gather in the end of December to welcome Winter Solstice. This would mark the end of winter season, and people would celebrate the days getting longer. To welcome the new year and relieve the air of last year’s events, families would burn logs that were garnished in holly, pinecones, or ivy. They would then keep the ashes from this log as they were said to be good luck and would protect against lightning.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 05:43:10 AM
Number 28
Ice Cream
(http://icecreamjournal.turkeyhill.com/blog/wp-content/uploads/2008/11/peppermint-stick-le-8326.png)
( 27 Points, 2 of 10 lists, Top Vote#1 Darth Geek)
      
Holiday  Christmas   
   
Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate.

Holiday Recipe
http://www.simplyrecipes.com/recipes/peppermint_ice_cream/
Peppermint Ice Cream Recipe
•   Yield: Makes 1 1/2 quarts.
INGREDIENTS
•   2 1/2 cups heavy cream
•   1 1/2 cups whole milk
•   8 large egg yolks
•   3/4 cup sugar
•   1/4 teaspoon salt
•   2 teaspoons peppermint extract
•   1/2 cup crushed candy canes or hard peppermint candy
METHOD
Special equipment needed
An ice cream maker  or a KitchenAid mixer with an ice cream attachment
1 Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

3 In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

5 Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
6 One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)
7 Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

8 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
   
Ice Cream Trivia
Charles E. Minches of St. Louis, Missouri is said to have invented the ice cream cone in 1904 at the World's Fair in St. Louis when he filled a pastry cone with two scoops of ice cream. This claim, however, is not without controversy. Italo Marchiony of New York City filed a patent for the ice cream cone months before the fair opened. And, he was selling lemon ice in cones as early as 1896.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 05:55:03 AM
Number 27
Ambrosia Salad
(http://upload.wikimedia.org/wikipedia/commons/3/3c/Ambrosia_salad.jpg)
( 28 Points, 2 of 10 lists, Top Vote#8 Tyrant)
      
Holiday  Thanksgiving   
   
Ambrosia is a variation on the traditional fruit salad. Most ambrosia recipes contain fresh or sweetened pineapple, mandarin oranges or fresh orange sections, miniature marshmallows, and coconut. Other ingredients can include maraschino cherries, bananas, strawberries, peeled grapes, or crushed pecans. Ambrosia can also include whipped cream (or whipped topping), sour cream, cream cheese, pudding, yogurt, or cottage cheese. The mixture is refrigerated for a few hours or overnight before serving.

Holiday Recipe
http://allrecipes.com/recipe/coconut-ambrosia-salad/
Ingredients
Original recipe makes 12 servings
•   
1 (11 ounce) can mandarin oranges, drained
•   
1 (8 ounce) can crushed pineapple, drained
•   
3 1/2 cups frozen whipped topping, thawed
•   
2 cups shredded coconut
•   
2 cups miniature marshmallows
•   
1/2 cup milk
•   
1 cup maraschino cherries
Directions
1.   In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
2.   Mix together well and chill 1 hour before serving. Garnish with cherries.
   
Ambrosia Salad Trivia
The name ambrosia is originally the name of the food of the gods.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 06:08:45 AM
Number 26
Yams
(http://zoebakes.com/wp-content/uploads/2008/11/yams-vs-sweetp01.jpg)
( 29 Points, 3 of 10 lists, Top Vote#7 Quantum Vagina)
      
Holiday  Thanksgiving, Christmas   
   
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. These are perennialherbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although the sweet potato (Ipomoea batatas) has also been referred to as a yam in parts of the United States and Canada, it is not part of the family Dioscoreaceae, rather it is in the Morning glory family Convolvulaceae.


The true yam is a versatile vegetable. It can be barbecued,  roasted, fried, grilled, boiled, baked, smoked and when grated it is processed into a dessert recipe. Yams are the staple crop of the Igbo people of Nigeria, in their language it is known as ji, and they commemorate it by having yam festivals known as Iri-ji or Iwa-Ji depending on the dialect.

Yams are a primary agricultural and culturally important commodity in West Africa, where over 95 percent of the world's yam crop is harvested. Yams are still important for survival in these regions. Some varieties of these tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season. Yam cultivars are also cropped in other humid tropical countries.

Yam tubers can grow up to 1.5 meters (4.9 feet) in length and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high. The vegetable has a rough skin which is difficult to, but which softens after heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in mature yams.

Because of their abundance and importance to survival, yams were highly regarded in Jamaican ceremonies and constitute part of many West African ceremonies. Certain species of yams are a competing phytochemical source. Yams are used as food plants by the larvae of some Lepidoptera species including Palpifer sordida.

Holiday Recipe
http://www.food.com/recipe/creamy-roasted-yam-soup-335351
Ingredients:

Servings:
8
Units: US | Metric
3 lbs yams, peeled and cut into 1 inch cubes (sweet potatoes)
1 tablespoon olive oil, plus another
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1 cup onion, chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup whipping cream

Directions:

1
grease a baking sheet. Preheat oven to 375°F.

2
combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.

3
(I mixed everything together in a ziploc bag then put on baking sheet).

4
Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.

5
Heat extra oil in a large pot or dutch oven over med-high heat.

6
Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.

7
(browning the onion helps to give the soup its flavour).

8
Add garlic and cook for about 2 minutes until fragrant.

9
Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.

10
(I used a hand held blender and pureed directly in the pot).

11
Return mixture to same pot and bring to a boil, then reduce to med-low.

12
Add cream and stir until well combined and hot. season with extra salt and pepper if desired.

13
TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.

14
To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

Yam Trivia
The water yam commonly cultivated in Southeast Asia, grows up to 8 feet long and can weigh over 100 pounds.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 01:58:33 PM
Number 25
Apple Pie
(http://edhird.files.wordpress.com/2011/05/apple_pie.jpg)
( 32 Points, 2 of 10 lists, Top Vote#6 Thrifty Version II)
      
Holiday  Independence Day, Thanksgiving,   
   
An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice creamon top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Cooking apples (culinary apples), such as the Bramley, Empire, Northern Spy or Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when freshfruit was unavailable.

Apple Pie is often served in the style of "a la Mode" (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is occasionally placed on top of or alongside a slice of the finished pie.

Holiday Recipe
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/
Ingredients 
Original recipe makes 1 - 9 inch pie
•   
1 recipe pastry for a 9 inch double crust pie
•   
1/2 cup unsalted butter
•   
3 tablespoons all-purpose flour
•   
1/4 cup water
•   
1/2 cup white sugar
•   
1/2 cup packed brown sugar
•   
8 Granny Smith apples - peeled, cored and sliced
Directions
1.   Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.   Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.   Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

 Apple Pie Trivia
The unincorporated community of Pie Town, New Mexico is named in honour of the apple pie.  Also the site of many "forget it Jake, it's pie town!" jokes.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 02:07:26 PM
Number 24
Mulled Wine
(http://www.asianpalate.com/wp-content/uploads/2013/12/mulled-wine.jpg)
( 32 Points, 2 of 10 lists, Top Vote#5 Tyrant)
      
Holiday  Christmas
   
Mulled wine is a beverage usually made with red wine along with various mulling spices and raisins. It is served hot or warm and may be alcoholic or non-alcoholic. It is a traditional drink during winter, especially around Christmas and Halloween.

Port and claret are traditional choices for mulled wine.

Wine was first recorded as spiced and heated in First Century Rome. The Romans traveled all across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube Rivers and to the Scottish border bringing their recipes with them.

Glögg, gløgg, and similar words are the terms used for mulled wine in the Nordic countries (sometimes misspelled as glog or glug). It is spelled gløgg in Norwegianand Danish, glögg in Swedish and Icelandic, glögi in Estonian and in Finnish.

Non-alcoholic and alcoholic versions of glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients (of alcoholicglögg) are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, orbrandy. Throughout Scandinavia, glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70°C. When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg (and low- or non-alcoholic varieties) is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.


Holiday Recipe
http://www.foodnetwork.ca/recipe/mulled-wine/9769/
INGREDIENTS
1 750ml bottle full-bodied red wine, such as Cabernet Sauvignon or Shiraz
1 cup clear apple cider or cranberry juice
4 tablespoons honey
2 fresh rosemary, plus extra for garnish
3 cinnamon sticks
3 whole star anise
3 whole cloves
3 whole peppercorns
1 orange, sliced
2 ounces brandy (optional)
DIRECTIONS
1. Slowly bring all ingredients except brandy to just below a simmer. Keep below a simmer for 20 minutes, then stir in brandy (if using) and serve, garnishing each glass with a sprig of rosemary


 Mulled Wine Trivia
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
      
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 02:22:56 PM
Number 23
Gingerbread Men
(http://bakingbites.com/wp-content/uploads/2007/11/nic_gingermen_scarves.jpg)
( 33 Points, 3 of 10 lists, Top Vote#5 Pak Man)
      
Holiday  Christmas
   
A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although making other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters, are quite common as well.

Gingerbread dates back to the 15th century, and figural biscuit-making was practiced in the 16th century. The first documented instance of figure-shaped gingerbread-biscuits appearing was in the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Most gingerbread men share the same roughly humanoid shape, with stubby feet and no fingers. Many gingerbread men have a face, though whether the features are indentations within the face itself or other candies stuck on with icing or chocolate varies from recipe to recipe. Other decorations are common; hair, shirt cuffs, and shoes are sometimes applied, but by far the most popular decoration are shirt buttons, which are traditionally represented by gum drops, icing, or raisins.


Holiday Recipe
http://www.browneyedbaker.com/2011/12/13/gingerbread-men-cookies/
INGREDIENTS:
3 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk
DIRECTIONS:
1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.


 Gingerbread Man Trivia
According to the 2009 Guinness Book of Records, the world’s largest gingerbread man was made on December 2, 2006 by the Smithville Area Chamber of Commerce in Smithville, Texas, at their annual Festival of Lights celebration. The gingerbread man weighed in at 1,308 lbs, 8 oz (593.5 kg),[3] and stood at over 20 feet (more than 6 m). On December 6, 2008, also in conjunction with the annual Festival of Lights celebration, a monument was dedicated in honor of the feat made from the very cookie sheet that was used to break the record.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 02:52:50 PM
Number 22
Buttered Rum
(http://www.joyofkosher.com/wp-content/uploads/2012/01/buttered-rum-600x420.jpg)
( 34 Points, 3 of 10 lists, Top Vote#8 Quantum Vagina)
      
Holiday  Christmas
   
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back to colonial days.

After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others.

Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.

Hot buttered rum is made by blending a buttered rum batter with dark rum - rum which has been barrel aged for a considerable length of time to retain a deeper, molasses flavor. Use of light rum or spiced rum is also an option and may be preferred by those who appreciate the mild or spicier taste, respectively. Recipes for buttered rum batter, dating at least as far back as a 1917 publication of the The Ideal Bartender, include butter, nutmeg and sugar at the very minimum. Commercial hot buttered rum batters often add powdered sugar, rum flavor, and other mulling spices.

Holiday Recipe
http://cocktails.about.com/od/atozcocktailrecipes/r/ht_btrd_rum_ckt.htm
Ingredients:
•   1 small slice soft butter
•   1 tsp brown sugar
•   Optional spices to taste: ground cinnamon, ground nutmeg, allspice
•   Vanilla extract
•   2 oz dark rum
•   Hot water
Preparation:
1.   Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.
2.   Mix well or muddle.
3.   Pour in the rum and hot water.
4.   Stir.
   

 Gingerbread Man Trivia
January 17th is national Hot Buttered Rum Day, because everything needs a day for some reason.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Darth Geek on January 01, 2014, 02:59:27 PM
I don't care for pie myself, except chocolate pie. But I am surprised Apple Pie isn't higher up on the list, given it's popularity.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 01, 2014, 03:03:53 PM
Number 21
Green Bean Casserole
(http://img.food.com/img/recipes/47/10/2/large/pic21jAQS.jpg)
( 35 Points, 2 of 10 lists, Top Vote#3 Johnny Unusual)
      
Holiday  Thanksgiving
   
Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. It is a popular Thanksgiving side dish in the United States.

The green bean casserole was first created in 1955 by the Campbell Soup Company. Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department.  The inspiration for the dish was "to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup."
 
Holiday Recipe
http://allrecipes.com/Recipe/Miracle-Green-Bean-Casserole/Detail.aspx?prop24=hn_slide2_Miracle-Green-Bean-Casserole&evt19=1
Ingredients 
Original recipe makes 6 servings
•   
1 (10.75 ounce) can low-fat condensed cream of broccoli soup, undiluted
•   
1/2 cup fat-free sour cream
•   
2 tablespoons creamy salad dressing, e.g. Miracle Whip ™
•   
salt and ground black pepper to taste
•   
2 (14.5 ounce) cans French-cut green beans, drained
•   
2 (14.5 ounce) cans cut green beans, drained
•   
2 cups Cheddar-flavored French-fried onions
Directions
1.   Preheat oven to 350 degrees F (175 degrees C).
2.   Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil.
3.   Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.
   

 Green Bean Casserole Trivia
In 2002, Reilly presented the original recipe card to the National Inventors Hall of Fame in Akron, Ohio.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Bob on January 01, 2014, 03:14:03 PM
Number 36
Kolchaky

If Thrifty can help me with any of these, I'd appreciate it.

I think you transposed some letters.  This is what I was talking about: http://en.wikipedia.org/wiki/Kolachky

I was thinking about Night Stalker and Kolchak
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 02, 2014, 11:38:56 AM
Number 20
Apple Cider
(http://static.tastykitchen.com/recipes/files/2009/08/cider.jpg)
( 36 Points, 2 of 10 lists, Top Vote#5 CJones)
      
Holiday Halloween, Thanksgiving, Christmas, New Year's
   
Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Apple cider is easy and inexpensive to produce. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used.
    
This untreated cider is a seasonally produced drink of limited shelf-life that is typically available only in fall, although it is sometimes frozen for use throughout the year. It is traditionally served on the Halloween, Thanksgiving, Christmas and various New Year's Eve holidays, sometimes heated and mulled. It is the official state beverage of New Hampshire.
 
Holiday Recipe
http://allrecipes.com/recipe/hot-apple-cider/
•   6 cups apple cider
•   
1/4 cup real maple syrup
•   
2 cinnamon sticks
•   
6 whole cloves
•   
6 whole allspice berries
•   
1 orange peel, cut into strips
•   
1 lemon peel, cut into strips
Check All Add to Shopping List
Directions
1.   Pour the apple cider and maple syrup into a large stainless steel saucepan.
2.   Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3.   Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4.   Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
      

 Apple Cider Trivia
http://www.youtube.com/v/5fDsuHH8RAA      
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 05:18:36 AM
Number 19
Caramel Corn
(http://theheritagecook.com/wp-content/uploads/2010/08/Caramel-Corn-Macro-iStock1.jpg)
( 37 Points, 2 of 10 lists, Top Vote#2 Pak Man)
      
Holiday, Christmas
   
Caramel corn is an American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. Some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.
    
The combination of caramel and corn dates back at least as far as the 1890s with the strong molasses flavor of Cracker Jack, an early version of which was introduced at the Chicago World's Fair in 1893. The lighter, sweet but un-caramelized kettle corn, may be a North American Colonial predecessor to caramel corn.
 
Holiday Recipe
•   http://allrecipes.com/recipe/classic-caramel-corn/
•   
Ingredients 
Original recipe makes 4 quarts
•   
Mazola Pure® Cooking Spray
•   
4 quarts popped popcorn
•   
1 cup brown sugar
•   
1/2 cup Karo® Light OR Dark Corn Syrup
•   
1/2 cup butter OR margarine
•   
1/2 teaspoon salt
•   
1/2 teaspoon baking soda
•   
1 teaspoon Spice Islands® Pure Vanilla Extract

Directions
1.   Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
2.   Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
3.   Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
4.   Pour syrup over warm popcorn, stirring to coat evenly.
5.   Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
6.   Cool; break apart. Store in tightly covered container.
      

 Caramel Corn Trivia
There are many commercial brands and forms of caramel corn available, such as Cracker Jack, Fiddle Faddle, Lolly Gobble Bliss Bombs (which is the best name for anything ever.  How is this not the name of a billion indie bands), and Crunch 'n Munch. In grocery stores, at cinemas, and convenience stores, pre-bagged caramel corn made locally may also be sold. The Maryland based Fisher's Popcorn and Chicago based Nuts on Clark are examples of specialty caramel corn and popcorn companies.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 05:23:35 AM
 
Number 18
Gravy
(http://www.tommymattonies.com/wp-content/uploads/2013/12/gravy.jpg)
( 37 points,  3 of 10 lists. Top Vote #8 Johnny Unusual)
   
Holiday Christmas
Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

Holiday Recipe
http://www.foodnetwork.com/recipes/alton-brown/best-gravy-ever-recipe/index.html
Ingredients
1 Roast Turkey
24 ounces reduced sodium chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper

Directions
Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.


Gravy Trivia
The term "gravy" first appears in Middle English as gravé and is presumed to derive from French, since the word may be found in numerous medieval French cookbooks.  You might find similar holiday food trivia in Chaucer’s the Cranberry Tales.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 06:14:37 AM
 
Number 17
Peeps
(http://dconheels.com/wp-content/uploads/2013/03/marshmallow_peeps.jpg)
( 37 points,  3 of 10 lists. Top Vote #2 Quantum Vagina)
   
Holiday Easter
Peeps are marshmallow candies, sold in the United States and Canada, that are shaped into chicks, bunnies, and other animals. There are also different shapes used for various holidays. Peeps are used primarily to fill Easter baskets, though recent advertising campaigns market the candy as "Peeps - Always in Season", as Peeps has since expanded to include Halloween, Christmas and Valentine's Day. They are made from sugar, corn syrup, gelatin, and various food dyes.

Peeps are produced by Just Born, a candy manufacturer founded in Bethlehem, Pennsylvania, by Russian immigrant Sam Born. In 1953, Just Born acquired the Rodda Candy Company and its marshmallow chick line, and replaced the painstaking process of hand-forming the chicks with mass production.  The yellow chicks were the original form of the candy — hence their name — but then the company introduced other colors and, eventually, the myriad shapes in which they are now produced.

In 2009, Just Born expanded the Peeps product line further by introducing Peeps Lip Balm in four flavors: grape, strawberry, vanilla, and cotton candy. The first Peeps & Co. store opened in November 2009 in Prince George's County.

Holiday Recipe
http://candy.about.com/od/marshmallowrecipes/r/mallowchicks.htm
Ingredients:
•   3 cups sugar, divided use
•   Yellow food coloring
•   9 tablespoons water, divided use
•   2.5 teaspoons (1 envelope) unflavored gelatin
•   1 tsp vanilla extract, or any other flavoring you'd like
•   1 tablespoon cocoa powder or chocolate chips
•   Piping bag with 1/2-inch round tip
•   Candy thermometer
•   Mixer with whisk attachment
Preparation:
1. Place 2 cups of the granulated sugar in a large, gallon-size Ziploc bag. Add a few drops of yellow food coloring to the sugar. Massage the coloring and sugar together with your hands through the plastic bag, adding more color if necessary to achieve the desired hue. It will take a few minutes to fully distribute the color, so be patient and thorough. Sift the sugar once it is the color you want so that any remaining clumps of color can be removed.
2. Prepare a baking sheet by lining it with aluminum foil. Generously spread a layer of colored sugar on the foil.
3. Place the gelatin and 5 tablespoons of the water in a small bowl and stir. Allow the gelatin to sit for several minutes.
4. Combine the remaining 1 cup of plain granulated sugar and 4 tablespoons of water in a small saucepan. Insert a candy thermometer, bring to a boil over medium heat and cook to soft-ball stage (235 degrees Fahrenheit).
5. Once it reaches the correct temperature, remove the pan from the heat and add in the gelatin mixture. Stir with a whisk or a spatula until it is thoroughly combined and no gelatin lumps remain.
6. Pour the hot gelatin syrup in the bowl of an electric mixer. Allow it to cool until it is barely warm to the touch.
7. Once the gelatin is just warm, begin to beat it with a whisk attachment. Start on medium speed, and once the mixture is no longer clear but has turned white and opaque, add the vanilla and turn the mixer to high speed.
8. Beat for 10 minutes, until the candy is stiff, glossy and white. Add in a few drops of liquid yellow food coloring and beat until well-distributed.
9. Immediately place the candy in a pastry bag fitted with a 1/2 –inch round tip (or a coupler base without a tip). Pipe the Chicks onto the baking sheet covered with colored sugar. To pipe the Chicks, begin with the body: hold the bag an inch above the surface at a 90 degree angle. Squeeze the marshmallow out, allowing it to form a 1-inch round before beginning to pull back towards you. Taper as you move backward, forming a 3-inch body. Release pressure and pull the bag upward to form the “tail.”
10. Next, form the Chick head by again placing the bag at a 90 degree angle. Pipe on top of your body segment, and move the bag back toward the tail. Once you have reached the middle of the body, reverse directions and move the bag back toward the front of the chick's body. Simultaneously release pressure on the bag so that the marshmallow stops flowing and tapers off into a "beak" shape. Now is a great time to refer to the Marshmallow Chicks photo tutorial to help you out! Depending on the size of your chicks, you should get about 18-20 marshmallow chicks from this recipe.
11. While the marshmallow is still wet, sprinkle the chicks all over with the remaining colored sugar.
12.Mix the cocoa powder with a few drops of water to form a thick paste, or melt the chocolate chips in the microwave. Use a small paintbrush or a toothpick to dot the chocolate on the chicks to form eyes.
13.Let the Marshmallow Chicks sit out at room temperature for 4-6 hours to set the marshmallow before enjoying them. Store them at room temperature in an airtight container, and for best texture, enjoying within 2-3 days.



Peeps Trivia
Peeps are sometimes jokingly described as "indestructible". In 1999, scientists at Emory University jokingly performed experiments on batches of Peeps to see how easily they could be dissolved, burned or otherwise disintegrated, using such agents as cigarette smoke, boiling water and liquid nitrogen. In addition to discussing whether Peeps migrate or evolve, they claimed that the eyes of the confectionery "wouldn't dissolve in anything". Furthermore, a similar joke website claims that Peeps are insoluble in acetone, water, diluted sulfuric acid, and sodium hydroxide (the web site also claims that the Peeps experimental subjects sign release forms). Concentrated sulfuric acid seems to have effects similar to the expected effects of sulfuric acid on sugar.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on January 03, 2014, 08:57:12 AM
Dad actually got around to making the kolachky this year, albeit a little late.  Here's what they look like

(http://mstabosz.com/kolachky.jpg)
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 10:27:19 PM
 
Number 16
Peppermint Bark
(http://www.theglutenfreerunner.com/wp-content/uploads/2013/12/peppermint-bark.jpg)
(43 points, 3 of 10 lists. Top Vote #4 Tyrant)
   
Holiday Christmas, Edible Arbor Day

Peppermint bark is a chocolate confection. Generally it consists of peppermint candy pieces, such as candy canes, in white chocolate on top ofdark chocolate, but peppermint bark can refer to any chocolate with peppermint candy pieces in it.
It is especially popular around the Christmas season. Companies known for selling it seasonally include Williams-Sonoma, Ghirardelli, andDove. Though they do not label it as peppermint bark, Hershey's also sells peppermint Hershey's kisses.
In the United States, peppermint bark is also sold by some Girl Scout troops as part of an expanded range of items other than cookies. Jelly Belly also sells a combination of its dark chocolate and candy cane jelly beans as a "Peppermint Bark Recipe Mix."
.

Holiday Recipe
http://www.simplyrecipes.com/recipes/peppermint_bark/
INGREDIENTS
•   12 oz. of high-quality white chocolate chips or dark chocolate chips
•   5 regular sized candy canes, crushed up
•   1/2 teaspoon of peppermint extract
METHOD
1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir.
2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.   

Peppermint Bark Trivia
Worse than peppermint bites!
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 11:13:36 PM
 
Number 15
Sugar Cookies
(http://static.ddmcdn.com/gif/sugar-cookies-1.jpg)
(43 points, 4 of 10 lists. Top Vote #1o Thrifty Version II)
   
Holiday Christmas

A sugar cookie is a cookie made from sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. They can also be cut into decorative shapes and figures. In North America, sugar cookies are popular during the winter holidays.


Holiday Recipe
http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/
Ingredients 
Original recipe makes 5 dozen
•   
1 1/2 cups butter, softened
•   
2 cups white sugar
•   
4 eggs
•   
1 teaspoon vanilla extract
•   
5 cups all-purpose flour
•   
2 teaspoons baking powder
•   
1 teaspoon salt
Directions
1.   In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.   Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.   Bake 6 to 8 minutes in preheated oven. Cool completely.
 Sugar Cookie Trivia
Sugar is the only taste humans are born craving
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 03, 2014, 11:46:47 PM
 
Number 14
Pecan Pies
(http://cdn4.www.babble.com/wp-content/uploads/babble-voices/laura-mayes-hitting-refresh/files/10-pecan-pies/a.jpg)
(45 points, 4 of 10 lists. Top Vote #6 Quantum Vagina)
   
Holiday Thanksgiving, Christmas

Pecan pie is a pie made primarily with corn syrup and pecan nuts. Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe.[2] Pecan pie is often served with whipped cream or vanilla ice cream.

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer andThe Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.


Holiday Recipe
http://www.epicurious.com/recipes/food/views/Old-Fashioned-Pecan-Pie-356072
ingredients
•   Pastry dough
•   3/4 stick unsalted butter
•   1 1/4 cups packed light brown sugar
•   3/4 cup light corn syrup
•   2 teaspoon pure vanilla extract
•   1/2 teaspoon grated orange zest
•   1/4 teaspoon salt
•   3 large eggs
•   2 cups pecan halves (1/2 pound)
•   Accompaniment: whipped cream or vanilla ice cream
preparation
Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
cooks’ note:Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving


Pecan Pie Trivia
The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 12:10:12 AM
 
Number 13
Terry's Chocolate Orange
(http://www.nearof.com/wp-content/uploads/2010/12/1224-terrys-orange-03.jpg)
(46 points, 4 of 10 lists. Top Vote #5 Johnny Unusual)
   
Holiday Christmas

Terry's Chocolate Orange is a chocolate product, made by Mondelēz International.

In 1923, Frank and Noel Terry joined the family business, Terry's of York. They revamped the company, and after opening the Art Deco-style factory The Chocolate Works in 1926, began launching new products. The first was the Chocolate Apple (1926), then the Chocolate Orange (1931), and finally Terry's All Gold (1936).

At the onset of World War II, confectionary production was immediately halted. The factory was taken over by F Hill's and Son's of Manchester as a shadow factory, to manufacture and repair aircraft propeller blades.

With the factory handed back to the company post war, production was difficult due to continued rationing in the United Kingdom, and limited imports of raw cocoa. As a result, in 1954 production of the chocolate apple was phased out in favour of increased production of the chocolate orange.

In the North American market, where it has had a variety of importers over the years, it was briefly sold as a Tobler (maker of the Toblerone) product.

Since 2005, Chocolate Orange products have been manufactured near Jankowice, Poland. Ironically, Terry's Chocolate Orange is not available in Polish shops.



Holiday Recipe
Terry's Chocolate Orange Cake
http://allrecipes.co.uk/recipe/12009/chocolate-orange-cake.aspx
Ingredients
Makes: 1 cake
•   1 chocolate orange, milk or dark according to preference
•   345g unsalted butter, softened
•   225g caster sugar
•   4 eggs
•   220g self-raising flour
•   2 teaspoons baking powder
•   3 mandarins or clementines, zest only
•   1 tablespoon orange squash
•   300g icing sugar
•   40g cocoa powder
•   40ml milk
________________________________________
Method
Prep:30min  ›  Cook:50min  ›  Extra time:20min cooling  ›  Ready in:1hr40min
1.   Preheat the oven to 180 C / Gas 4. Lightly grease a 15cm, loose-bottomed, deep round tin and line the base with greaseproof paper. Grease over the greaseproof paper.
2.   Reserve 100g of the chocolate orange and chop the rest into chunks. Coat these in flour and set aside.
3.   Combine 225g of the butter, the caster sugar, eggs, self-raising flour, baking powder, zest and orange squash into the bowl of an electric mixer with a paddle attachment. Beat on medium speed for about 2 minutes until light and fluffy.
4.   Fold in the chocolate chunks, and pour the mixture into prepared tin.
5.   Bake for 35-50 minutes, or until well risen and golden. A toothpick inserted into the centre of the cake should come out clean.
6.   Leave the cake to cool in its tin for a few minutes, then turn it out onto a wire rack, peel off the paper and leave to cool completely.
7.   For the frosting: pour boiling water into a jug and set a small bowl containing the remaining 100g of chocolate orange and 20g of butter just over the line of the water. Let melt, stirring occasionally until smooth and glossy, and take it off the heat.
8.   Sift the icing sugar and cocoa powder together into a medium bowl. Add the remaining 100g of butter and, using an electric whisk, beat together until combined and an even texture.
9.   Slowly pour in the milk, whisking constantly until you have a smooth, fluffy frosting. Stir in the melted chocolate and butter mixture.
10.   Carefully cut the cooled cake in half and fill the centre with frosting. replace the top and frost the top and sides.
 
Terry's Chocolate Orange Trivia
In 1970, Terry's launched the Chocolate Lemon, but this version appears to have been somewhat short-lived.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 02:38:05 AM
Number 12
Candy Cane Cookies
(http://www.bunkycooks.com/wp-content/uploads/2010/12/Candy-cane-cookies-with-ornaments.jpg)


(50 points, 2 of 10 lists. Top Vote #1 Pak Man & Tyrant)
   
Holiday Christmas

Cookies shaped like candy canes, of course... or is it cookies with candy canes in them...

(http://www.foodess.com/wp-content/uploads/2011/11/Chocolate-Candy-Cane-Cookies2.jpg)

Holiday Recipe
Candy Cane Twists
http://spoonful.com/recipes/candy-cane-twists
What you'll need
•   1 cup unsalted butter, softened
•   3/4 cup sugar
•   1 large egg
•   1 1/2 teaspoons vanilla extract
•   1 teaspoon peppermint extract
•   1/2 cup butter, slightly softened
•   1/4 teaspoon salt
•   2 1/2 cups flour
•   1/2 teaspoon red food coloring
•   1/2 teaspoon green food coloring
How to make it
1.   Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar.
2.   Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well.
3.   Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed.
4.   Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, then knead the coloring into the dough. Flatten each third into a K-inch-thick rectangle, cover it in plastic wrap, and refrigerate until firm, about 30 minutes.
5.   Heat the oven to 375°. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough.
6.   Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes, then transfer the cookies to the rack to continue cooling.

 Candy Cane Cookie Trivia   
Pak and Tyrant love candy cane cookies.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 02:57:39 AM
Number 11
Mashed Potatoes
(http://images.huffingtonpost.com/2010-11-17-mashed_potatoes.jpg)
( 51 Points, 4 0f 10 lists, Top Vote #2 Johnny Unusual)
Holiday Thanksgiving, Christmas

Mashed potato is a dish prepared by mashing boiled potatoes. Recipes started appearing no later than 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many places.
   
The use of "floury" types of potato is usually recommended, although "waxy" potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices such as nutmeg, chopped herbs such as parsley or rosemary, white turnip, and wasabi. A French variation adds egg yolk for pommes duchesse; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.


Holiday Recipe
•   Yield: Serves 4.
•    INGREDIENTS
•   1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
•   1/2 teaspoon salt
•   4 Tbsp heavy cream
•   2 Tbsp butter
•   1 Tbsp milk
•   Salt and Pepper
A potato masher
METHOD
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Mashed Potato Trivia
In 1962 the Canadian Edward Asselbergs invented the first form of instant mashed potatoes, presumably to sully the good name of mashed potatoes.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 03:13:47 AM
 
Number 10
Cranberry Sauce
(http://savorysweetlife.com/wp-content/uploads/2009/11/cranberrysaucespoon.jpg)
( 55 points, 4  of 10 lists, Top Vote #1 Cjones)
Holiday  Thanksgiving, Christmas

Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is sweetened.

The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.

Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.

Cranberry sauce is often eaten in conjunction with turkey for Christmas or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.


Holiday Recipe
http://savorysweetlife.com/2009/11/simple-and-amazing-cranberry-sauce-recipe/

Simple and Amazing} Cranberry Sauce Recipe
Author: Savory Sweet Life
Recipe type: Condiment
Prep time:  2 mins
Cook time:  15 mins
Total time:  17 mins
Serves: 2 cups
 
Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries.This easy recipe is so simple yet yields amazing
Ingredients
•   12 oz bag fresh cranberries
•   ¾ cup orange juice
•   ⅔ cup brown sugar
•   ⅓ cup white sugar
•   Optional: 2 oz gold rum
Instructions
1.   Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

Cranberry Sauce Trivia
There are several theories as to the origin of the name 'cranberry.' One is that the open flowers look like the head of a crane; another is that cranes like to these sour berries. Yet, no one was like “no, I said CRANberry not CRANEberry.”
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 04:17:21 AM
   
 
Number 9
Cadbury Creme Eggs
(http://www.sogoodblog.com/wp-content/uploads/2011/04/cadbury-creme-egg.jpg)
( 58 points, 4  of 10 lists, Top Vote #1 Quantum Vagina)
Holiday  Easter

A Cadbury Creme Egg is a chocolate product produced in the shape of an egg. The product consists of a thick milk chocolate shell, housing a white and yellow fondant filling which mimics the albumen and yolk of a real egg. Creme Eggs are the best-selling confectionery item between New Year's Day and Easter in the UK, with annual sales in excess of 200 million and a brand value of approximately £50 million.

Creme Eggs are produced by Cadbury UK in the United Kingdom and by Cadbury Adams in Canada. They are sold by Kraft Foods in all markets except the USA, where the Hershey Company has the local marketing rights. At the Bournville factory in Birmingham, in the UK, they are manufactured at a rate of 1.5 million per day. The Creme Egg was also previously manufactured in New Zealand but is now imported into that country from the UK.

While filled eggs were first manufactured by the Cadbury Brothers in 1923, the Creme Egg in its current form was not introduced until 1963. Initially sold as Fry's Creme Eggs (incorporating the Fry's brand), they were renamed "Cadbury's Creme Eggs" in 1971.


Holiday Recipe
Creme Egg Cupcakes
http://www.mybakingaddiction.com/cadbury-creme-egg-cupcakes/
INGREDIENTS:
24 paper cupcake liners
Batter for 24 cupcakes. Box mix works fine or simply use your favorite chocolate cupcake recipe, it’s your call.
48 Mini Cadbury Creme Eggs (24 frozen) You’ll use the frozen ones inside the cupcake batter. Freezing the eggs keeps them from completely vanishing inside the baked cake.
1 batch of buttercream frosting
yellow dye
Large Round piping tip or snip the end off of a piping bag.
DIRECTIONS:
1. Scoop batter into paper liner ⅔ of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.
2. Bake according to the recipe you are using. Allow cupcakes to cool completely.
3. While your cupcakes are cooking, make your buttercream. My favorite recipe can be found within this Fundamentals Buttercream Frosting Post.
4. Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.
5. Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.
6. Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.
   
Cadbury Creme Egg Trivia
Creme eggs are available annually between January 1 and Easter Day. In the 1980s Cadbury made Creme Eggs available year-round but sales dropped and they returned to seasonal availability.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 04:34:42 AM
 
Number 8
Candy Cane
(http://www.horsenation.com/wp-content/uploads/2013/11/tumblr_ldut4dG28m1qe7vz2o1_500.jpg)
( 59 points on 9 of 10 lists. Top Vote #7 CJones)
Holiday Christmas
A candy cane is a cane-shaped hard candy stick associated with Christmas. It is traditionally white with red stripes and flavored with peppermint; but is also made in a variety of other flavors and colors.

According to a popular account, in 1672, in Cologne, Germany. the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to infant Jesus. In addition, he used the white colour of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, the candy canes spread to other parts of Europe, where they were handed out during plays reenacting the Nativity.

A recipe for straight peppermint candy sticks, white with colored stripes, was published in 1844. The candy cane has been mentioned in literature since 1866, was first mentioned in association with Christmas in 1874, and as early as 1882 was hung on Christmas trees. Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines in the early 1920s.

Holiday Recipe
http://blogs.kqed.org/bayareabites/2011/12/22/diy-christmas-homemade-candy-canes/
Homemade Candy Cane Recipe
Time: About one hour
Makes: About 16 3-inch candy canes
Ingredients you will need:
3 cups sugar
1 cup corn syrup (Don’t be scared. It’s not HFCS. Totally different thing.)
1/3 cup water
1/2 tsp. cream of tartar
1/8 tsp. kosher salt
Vegetable oil for pans, tools, and gloves
2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)
1 tsp. vanilla extract
Red food coloring — about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)
Instructions:
1.   Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a Silpat on the counter where the canes can dry. Move one of the baking sheets to the warm oven.
2.   Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.
3.   Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.
4.   Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)
5.   Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.
6.   Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring — about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.
7.   Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.
8.   On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.
9.   Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.
10.   Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.

Candy Cane Trivia
Chef in Geneva made the world’s biggest candy cane at 51 feet.  Presumably this is a plan to suck the end into a sharp point and kill Godzilla with it.  Coming soon to theatres.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 06:19:55 AM
 
Number 7
Hot Chocolate
(http://www.hsd3.org/HighSchool/Teachers/MATTIXS/Mattix%20homepage/studentwork/MarieFeldmannWebPage/Assets/hot1.jpg)
(63 points, 4 of 10 lists. Top Vote #3 Tyrant)

Holiday  God, I hate shoveling.  I deserve a treat.

Hot chocolate (also known as hot cocoa) is a heated beverage typically consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and sugar. Some make a distinction between hot chocolate made with melted chocolate versus powdered, calling the former drinking chocolate. Drinking chocolate is also characterized by less sweetness and thicker consistency.

The first chocolate beverage is believed to have been created by the Mayas around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.

Holiday Recipe
http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe/index.html

Ingredients
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water
Directions
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Hot Chocolate Trivia
In Peru, hot chocolate is part of an ancient tradition. It is served with Panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. This tradition began in Cuzco; for this reason typical brands of chocolate bars are from this cocoa-producing region. Another region which produces best-quality cacao is the San Martin Region in the north Peruvian rainforest.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Darth Geek on January 04, 2014, 07:56:26 AM
Mashed Potato Trivia
In 1962 the Canadian Edward Asselbergs invented the first form of instant mashed potatoes, presumably to sully the good name of mashed potatoes.
Clearly a plot by the Stuffing Advisory Board.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on January 04, 2014, 11:47:50 AM
I was gonna put chocolate oranges on my list, but I was never sure if they counted.  I asked you like 5 times but never got an answer.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 05:47:45 PM
 
Number 6
Gingerbread
(http://miskcooks.files.wordpress.com/2012/06/gingerbread_22june12.jpg)
(72 points, 4 of 10 lists. Top Vote #3 Goflyblind & Quantum Vagina)

Holiday  Christmas

Gingerbread is a sweet food-product flavored with ginger and typically using honey or molasses (treacle) rather than just sugar. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit. The different types likely share a common origin.

Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (literally "spice bread") or the German term Lebkuchen orPfefferkuchen (pepperbread, literally: pepper cake). The term Lebkuchen is unspecified in the German language. It can mean Leben (life) or Laib (loaf), while the last term comes from the wide range of spices used in this product.

Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis (Gregory Makar) (Grégoire de Nicopolis). He left Nicopolis Pompeii, to live in Bondaroy (France), near the town of Pithiviers. He stayed there 7 years, and taught the Gingerbread cooking to French priests and Christians. He died in 999.
 
During the 13th century, it was brought to Sweden by German immigrants. In 15th century Germany, a gingerbread guild controlled production (worst World of Warcraft expansion ever). Early references from the Vadstena Abbey show how the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations.

The first documented trade of gingerbread biscuits dates to the 17th century, where they were sold in monasteries, pharmacies and town square farmers' markets. In Medieval England gingerbread was thought to have medicinal properties. One hundred years later the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.

Holiday Recipe
Gingerbread Cake with Lemon Glaze

http://allrecipes.com/Recipe/Gingerbread-Cake-with-Lemon-Glaze/?prop24=hn_slide1_Gingerbread-Cake-with-Lemon-Glaze&evt19=1

Ingredients 
Original recipe makes 1 cake
•   
1 2/3 cups all-purpose flour
•   
2 teaspoons ground ginger
•   
1 1/4 teaspoons baking soda
•   
1 teaspoon ground cinnamon
•   
3/4 teaspoon salt
•   
1/4 teaspoon Chinese five-spice powder
•   
1/2 cup white sugar
•   
1/2 cup dark molasses
•   
1/2 cup vegetable oil
•   
1 egg, beaten
•   
1/2 cup boiling water
•   
•   
1 cup powdered sugar
•   
1/4 cup lemon juice
•   
1 tablespoon grated lemon zest

Directions
1.   Preheat oven to 350 degrees F (175 degrees C).
2.   Grease and lightly flour a 9-inch square baking pan.
3.   Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
4.   Stir sugar, molasses, oil, and egg into flour mixture until just combined.
5.   Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
6.   Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
7.   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
8.   Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
9.   Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

 Gingerbread Trivia
In Switzerland, a gingerbread confection known as "biber" is typically a three-quarter inch thick rectangular gingerbread cake with a marzipan filling. Biber are famously from the cantons of Appenzell or St. Gallen and respective biber are artfully adorned with images of the Appenzell bear or the St. Gallen cathedral by engraving or icing.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 04, 2014, 06:38:18 PM
 
Number 5
Stuffing
(http://www2.hawaii.edu/~rgn/DW_Day1/stuffing.jpg)
(http://www.nashvillescene.com/binary/7633/1332440034-no_potatoes_sm.jpg)
(http://www.drsharma.ca/wp-content/uploads/sharma-obeisty-honey.jpg)
(http://brand-modeling.com/new/wp-content/uploads/2013/06/brown-eye.jpg)
(http://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Love_Heart_SVG.svg/645px-Love_Heart_SVG.svg.png)
(https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTWiHeQtHziMXmOUkZfRgaTddiEj6obt5rH9v6-VFzT7LImD4zXzQ)
      
(99 points, 7 of 10 lists. Top Vote #5 Thrifty Version II)

Holiday Thanksgiving, Christmas

While cooking, stuffing or filling (specifically for poultry) is an edible substance or mixture, often a starch, used to fill a cavity in another food item. Many foods may be stuffed, including meats, vegetables, and egg.

Turkey stuffing usually consists of bread crumbs or cubes, dried bread, with onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. Croutons are sometimes used.

It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius '"De Re Coquinaria", which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an oldcereal), and frequently contain chopped liver, brains, and other organ meat.
 
Names for stuffing include 'farce' (~1390), 'stuffing' (1538), 'forcemeat' (1688), and 'dressing'. After about 1880, the term stuffing was replaced by dressing in Victorian English.

Holiday Recipe
http://www.foodnetwork.com/recipes/neelys/neelys-holiday-cornbread-stuffing-recipe/index.html
Ingredients
3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter
Directions
Preheat oven to 350 degrees F.

Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.

In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.



 Stuffing Trivia   
The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds (stuffing is never recommended for turkeys to be grilled, smoked, fried, or microwaved).

You don't even care, do you?
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 05, 2014, 01:45:35 AM
 
Number 4
Eggnog
(http://whydyoueatthat.files.wordpress.com/2011/12/eggnog-1.jpg)
      
(106 points, 6 of 10 lists. Top Vote #1 Cole Stratton & Goflyblind)

Holiday Christmas

Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Sweet spirits such as brandy, rum or bourbon are often added. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg.

It was also known as the egg milk punch.
 
Eggnog is traditionally consumed throughout the Anglosphere around Christmas. Eggnog may be added as a flavoring to food or drinks such as coffeeand tea. Eggnog as a custard can also be used as an ice cream base.

The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk.[3] The "nog" part of its name may stem from the word noggin, a Middle Englishterm for a small, carved wooden mug used to serve alcohol.[3] However, the British drink was also called an Egg Flip, from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it.

One very early example: Isaac Weld, Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: "The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..."

In Britain, the drink was popular mainly among the aristocracy.[3] Those who could get milk and eggs mixed it with brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog. The drink is described in Cold Comfort Farm (chapter 21) as a Hell's Angel, made with an egg, two ounces of brandy, a teaspoonful of cream, and some chips of ice, where it is served as breakfast.

The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Tradewith the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America. When the supply of rum to the newly founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute

Holiday Recipe
http://www.grouprecipes.com/2921/wonderful-eggnog.html

Ingredients
________________________________________
•   8 eggs
•   1 cup granulated sugar
•   2 cups heavy whipping cream
•   1-cup light rum
•   1-cup brandy
•   1-teaspoon vanilla
•   2 tablespoons powdered sugar
•   1 teaspoon freshly ground nutmeg
How to make it
________________________________________
•   Separate egg whites and yolks.
•   Place yolks in large mixing bowl and whites in small mixing bowl.
•   Beat yolks at medium speed then gradually add granulated sugar.
•   Speed may be increased to bring to fluffy texture, mix thoroughly.
•   Set aside.
•   Clean and dry beaters and then beat whites until they form stiff peaks.
•   Set aside.
•   Clean and dry beaters and beat whipping cream, adding the powdered sugar and vanilla.
•   When at a thick consistency set aside.
•   Place yolks and sugar mixture under beaters and bring back to frothy consistency.
•   Slowly add the cup of rum and cup of brandy.
•   Fold in egg whites and whipping cream.
•   Do not beat more than necessary.
•   Remove from bowl and pour into serving glasses.
•   Top with freshly ground nutmeg.

 Eggnog Trivia   
The Eggnog Riot occurred at the United States Military Academy on 23–25 December 1826. Whiskey was smuggled into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-martialing of twenty cadets and one enlisted soldier.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 05, 2014, 03:15:01 AM
 
Number 3
Ham
(http://www.mealplangirls.com/wp-content/uploads/2011/11/Ham.jpg)
      
(110 points, 7 of 10 lists. Top Vote #2 CJones)

Holiday Easter, Thanksgiving, Christmas, New Year's

Ham is a processed pork foodstuff, which undergoes preservation through curing, smoking, or salting. Ham was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of regional specialties, although the term now has wider usage and can also be used to refer to meat which has been through a process of re-forming.

The precise nature of meat termed 'ham' is controlled, often by statute, in a number of areas, including the United States and European Union, meaning that only products meeting a certain set of criteria can be called ham. In addition, there are numerous ham products which have specific geographical naming protection, such as Prosciutto di Parma in Europe, and Smithfield ham in the US.

Ham is also often colloquially used to mean any sliced (or re-formed) preserved meat, regardless of the animal it is made from, although this is usually qualified with the species of animal as with turkey ham.

Ham has a number of definitions, and its meaning has evolved over time. Ham was originally the cut of pork deriving from the hind legs of swine, which was then often preserved through processes such as curing, smoking, or salting. Cooked leg of pork is called gammon.

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.
 
In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the Code of Federal Regulations (CFR) says that "the word “ham,” without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine".

In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United State, a 'smoked' ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a "hickory-smoked" ham must have been smoked using only hickory. However, injecting "smoke flavor" is not legal grounds for claiming the ham was "smoked"; these are labeled "smoke flavor added". Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Ham which is re-formed from smaller pieces in to a larger block also has to be labeled in many jurisdictions.

Holiday Recipe
http://www.delish.com/recipefinder/mustard-baked-ham-recipe

Ingredients
 
U.S.   
Metric   Conversion chart

•   1 (10- to 12-pound) precooked bone-in smoked ham
•   1 1/2 tablespoon(s) whole cloves
•   1/2 cup(s) dark brown sugar
•   3 tablespoon(s) whole-grain mustard
•   1 teaspoon(s) finely chopped fresh thyme
•   1/2 teaspoon(s) finely chopped fresh rosemary
•   1/4 teaspoon(s) freshly ground pepper
•   1 cup(s) orange juice
________________________________________
Directions
1.   Preheat oven to 350 degrees F. Trim all but 1/3 inch fat from ham. Score ham in a diamond pattern. Place in a medium roasting pan and stud with a clove at each scored intersection. Combine remaining ingredients, except orange juice, and pat seasoning over baked ham.
2.   Pour orange juice in roasting pan, then place ham on low rack in oven. Bake until internal temperature reaches 140 degrees F (allow 10 to 12 minutes per pound), basting with pan liquid every 20 minutes. Tent with aluminum foil if glaze begins to burn. Remove ham and let rest for 15 minutes. Transfer to large cutting board to slice.

 Ham Trivia   
The word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant 'crooked'. It gained the meaning of the leg of an animal around the 15th century.  So if someone uses the word pork ham, don't look at them like they are a dummy, just look at them like they are a weirdo.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 05, 2014, 03:22:10 AM
 
Number 2
Pumpkin Pie
(http://4.bp.blogspot.com/_PAQLbPdnUus/TO6dqkoEx-I/AAAAAAAAQOc/mtw7sekN2y8/s1600/2543pumpkin_pie.jpg)
(127 points 7 of 10 lists, Top Vote #2 Thrifty Version II)
Holiday  Thanksgiving

Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween.

The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

This pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), usually from varieties of Cucurbita moschata.

The pumpkin is native to the continent of North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BCE, has been found in Mexico. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion, which was published in 1675. The recipes did not appear in American cookbooks until the early nineteenth century. Pumpkin pie did not become a common addition to the Thanksgiving dinner until the early nineteenth century. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.

Many companies produce seasonal pumpkin pie-flavored products such as ice cream, coffee, cheesecake, pancakes, candy, and beer. Many breweries produce a seasonal pumpkin ale, and the pumpkin spice latte is one of the most popular seasonal items sold during the autumn months at Starbucks. Throughout much of the United States it is traditional to serve pumpkin pie after Thanksgiving dinner. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata ('Libbey Select' uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Holiday Recipe
http://www.food.com/recipe/best-ever-pumpkin-pie-28758
Ingredients:

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (9 inch) pie crusts, unbaked
Directions:

1
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
2
Pour into prepared piecrust.
3
Bake at 425 degrees for 15 minutes.
4
Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
5
Cool on a wire rack.

Pumpkin Pie Trivia
According to the Pumpkin Nook, the pie that made the Guinness World Book of Records weighed a whopping 3,699 pounds after it was baked by the New Bremen Giant Pumpkin Growers in New Bremen, Ohio in 2010.
The unveiling of the monster pumpkin pie attracted a crowd of thousands. The finished pie spanned 20 feet. The ingredients used to make it included 1,212 pounds of pumpkins, 109 gallons of evaporated milk, 7 pounds of salt, 233 dozen eggs, 525 pounds of sugar, and 14.5 pounds of cinnamon.
The 2010 pumpkin broke the 2005 Guinness record of 2,020 pounds, also set by the New Bremen bakers. Weighing either one of them proved to be quite a task.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 05, 2014, 03:27:45 AM

Number 1
Turkey
(http://www.ellisbutchers.com/storage/christmas_turkey.jpg?__SQUARESPACE_CACHEVERSION=1289340878314)
( 133 Points, 10 of 10 lists, Top Vote #1 Johnny Unusual)
Holiday Thanksgiving, Christmas, New Year's Day

Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills prior to serving.

In some areas, particularly the American South, they may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.

Holiday Recipe
Honey Brined Smoked Turkey
http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2/index.html
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the grill to 400 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

Turkey Trivia
In 1947, the first Presidential pardon was ceremoniously given to a turkey.  If you knew what crimes the turkey had committed, you would understand what a travesty this is.
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Thrifty Version II on January 05, 2014, 06:38:50 AM
I'm disappointed that wassail didn't make the list :(
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Darth Geek on January 05, 2014, 06:44:22 AM
Good job on the list, Johnny.

Here's my list I submitted:

1. Peppermint Stick Ice Cream
2. Turkey
3. Chocolate Easter Bunny
4. Ham (preferably Virginia Spiral Cut Ham)
5. Getrude Hawk Dark Chocolate raspberry santa Smidgens
6. Mississippi Mud Cake
7. Terry's Dark Chocolate Orange
8. Starburst Jellybeans
9. Peppermint candycane brownies (I don't know the recipe, unfortunately)
10. Chocolate Pie
11. Terry's Chocolate KeyLime
12. Peppermint Candy Canes
13. Gingerbread men
14. Shamrock Shake
15. Cadbury Chocolate Eggs (I like them MUCH better than the regular cream eggs)
16. Hershey's Kisses Dark Chocolate with Mint Truffle
17. Chocolate Cocoa
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Bob on January 05, 2014, 08:57:44 AM
Key Lime is my favorite pie. 
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: LucasM on January 05, 2014, 12:10:04 PM

Number 1
Turkey

Turkey Trivia
In 1947, the first Presidential pardon was ceremoniously given to a turkey.  If you knew what crimes the turkey had committed, you would understand what a travesty this is.

'Like'd for the trivia. ;D


With frying turkeys, if one is interested in Alton Brown's Turkey Frying Rig (http://www.altonbrown.com/pdfs/AB_turkey_derrick.pdf), click on those words in this sentence and a PDF of item list and assembly instructions will be opened or downloaded (depending how you have your browser set to treat PDF files).  And yes, it is serious.  His turkey frying segment [<4 mins] from one of his turkey episodes is here: http://www.youtube-nocookie.com/v/u5a7gJ0_Fds
Unfortunately, the person posting that cut out the fire-safety segment of that show.  Never, EVER, fry a turkey inside the house or within 10-15 feet of a house (or flammable yard items).
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Bob on January 05, 2014, 03:48:59 PM
Or on your wooden deck!
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Darth Geek on January 05, 2014, 03:50:50 PM
Never, EVER, fry a turkey inside the house or within 10-15 feet of a house (or flammable yard items).
You mean, like...grass?!
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: LucasM on January 05, 2014, 06:19:21 PM
Never, EVER, fry a turkey inside the house or within 10-15 feet of a house (or flammable yard items).
You mean, like...grass?!

If it's really dry, yes.  But most grass is moist enough where you'd have time to use your handy fire extinguisher (which he comments on being an essential part of the set-up for frying a turkey, and the only uni-tasker he allows in his kitchen).
Title: Re: Top Holiday Food Countdown: List of Crap #77
Post by: Johnny Unusual on January 08, 2014, 12:47:20 AM
BTW, I want to thank everyone for participating and for being patient with my constant lateness.

Here's my list:

1.   Turkey
2.   Mashed Potatoes
3.   Green Bean Casserole
4.   Tourtière
5.   Terry’s Chocolate Orange
6.   Pumpkin Pie
7.   Hot Chocolate
8.   Gravy
9.   Gumdrop Cake
10.   Stuffing/Dressing
11.   Apple Cider
12.   Fudge
13.   Satsumas (Christmas Oranges)

14.   Roast Duck
15.   Mandarin Salad
16.   Ham
17.   Cadbury’s Creme Eggs
18.   Peeps
19.   Gingerbread Men

20.   Butter Tart
21.   Chocolate Eggs
22.   Candy Cane
23.   Shortbread
24.   Gumdrops
25.   Chicken Bones

Compound will be starting the annual "Rifftrax we want to see" list real soon.