Author Topic: Top Holiday Food Countdown: List of Crap #77  (Read 18382 times)

0 Members and 1 Guest are viewing this topic.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #45 on: January 03, 2014, 05:23:35 AM »
Number 18
( 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
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

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.
« Last Edit: January 03, 2014, 06:16:00 AM by Johnny Unusual »

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #46 on: January 03, 2014, 06:14:37 AM »
Number 17
( 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
•   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
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.

Offline Thrifty Version II

  • Big Montana
  • *****
  • Posts: 984
  • Liked: 556
  • Now with 30% Less Fat!
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #47 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

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #48 on: January 03, 2014, 10:27:19 PM »
Number 16
Peppermint Bark
(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
•   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
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!

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #49 on: January 03, 2014, 11:13:36 PM »
Number 15
Sugar Cookies
(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
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
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

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #50 on: January 03, 2014, 11:46:47 PM »
Number 14
Pecan Pies
(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
•   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
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #51 on: January 04, 2014, 12:10:12 AM »
Number 13
Terry's Chocolate Orange
(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
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
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #52 on: January 04, 2014, 02:38:05 AM »
Number 12
Candy Cane Cookies

(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...

Holiday Recipe
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #53 on: January 04, 2014, 02:57:39 AM »
Number 11
Mashed Potatoes
( 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.
•   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
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #54 on: January 04, 2014, 03:13:47 AM »
Number 10
Cranberry Sauce
( 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

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
•   12 oz bag fresh cranberries
•   ¾ cup orange juice
•   ⅔ cup brown sugar
•   ⅓ cup white sugar
•   Optional: 2 oz gold rum
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.”

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #55 on: January 04, 2014, 04:17:21 AM »
Number 9
Cadbury Creme Eggs
( 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
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.
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #56 on: January 04, 2014, 04:34:42 AM »
Number 8
Candy Cane
( 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
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!)
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.

Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #57 on: January 04, 2014, 06:19:55 AM »
Number 7
Hot Chocolate
(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

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
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.

Offline Darth Geek

  • The Efron
  • ****
  • Posts: 29164
  • Liked: 6696
  • I am boring and destined to die alone!
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #58 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.

Offline Thrifty Version II

  • Big Montana
  • *****
  • Posts: 984
  • Liked: 556
  • Now with 30% Less Fat!
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #59 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.