Seasonal recipes that bring the fun indoors


It’s a week before Juneteenth, and in today’s paper you’ll find two recipes in the Weekend section taken from Nicole A. Taylor’s fantastic new cookbook, “Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations”. Taylor’s book is a dynamic resource for learning about the holiday, its traditions, and the essential foods to celebrate it.

His recipe for Sweet Potato Spritz, which falls into the category of “red drinks”, is a refreshing cocktail mixing bitter Cappelletti aperitivo and a sparkling and indulgent spicy sweet potato syrup. To accompany it, good old-fashioned corn dogs, easy to prepare at home and customizable with your favorite hot dog or sausages.

Reading about corn dogs and all kinds of fair trade foods that are eaten to celebrate June 19 reminded me of other great foods that you usually only eat at a fair but are fun to make at home . They’re especially great if, like me, you missed the fair this year and/or don’t have a lot of outdoor space and want to bring that festive feeling indoors to your backyard.

Funnel cakes are pure indulgence – just fried dough and sugar, and their wavy nature makes them way more fun than eating a donut. Geneviève Ko makes a Rainbow Funnel Cake that gilds the lily with crushed Lucky Charms marshmallows. I strongly endorse the more is more strategy here.

What reminds me most of the fairs I used to go to as a kid are the vendors selling mountains of sausages and peppers on hoagie buns. This recipe for Griddle Sausages with Cherry Tomatoes and Onions, by Dawn Perry, can be easily adapted for a homemade version of the Fair Trade staple. Simply replace the cherry tomatoes with thinly sliced ​​red, orange and yellow bell peppers (or add them to the tomatoes, it’s your life!), then serve it all on some great store-bought sandwich buns.

For dessert, there’s nothing better when strolling through a hot, crowded fairground than finding a shady spot and relaxing with a slice of cold pie. Nicole Rucker’s key lime pie would be my go-to for the occasion, as it’s deliciously tangy and refreshing – the fitting end to a fair experience. And since you’re doing it from home, there’s no need to walk for an hour to find where you parked your car.

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A lightly sweetened cornbread batter wraps the hot dogs in this iconic fair trade snack. Use your favorite hot dogs or sausages, even vegan ones, to customize the corn dogs to your liking.
Get the recipe.
Cooking time: 50 minutes.

Sausage Sheet With Cherry Tomatoes And Onions

All the cooking of this dish is done in the oven and its preparation could not be simpler. You can even prep the onions on the baking sheet ahead of time and refrigerate them for a day so you can throw them straight into the oven when you’re ready to start cooking.
Get the recipe.
Cooking time: 40 minutes.

Sausage Sheet With Cherry Tomatoes And Onions.

(Silvia Razgova / For the times)

Rainbow Funnel Cake

A simple pancake-like batter becomes a funnel cake in minutes. Top it with powdered sugar, whipped cream and rainbow marshmallows for a county fair effect.
Get the recipe.
Cooking time: 30 minutes.

Funnel cake with Lucky Charms magic marshmallows.

(Genevieve Ko / Los Angeles Times)

Key lime pie from Nicole Rucker

You can use pre-ground graham cracker crumbs to make the crust or finely grind about 10 whole graham crackers. To serve a crowd, try the slab pie variation and cut into bars.
Get the recipe.
Cooking time: 30 minutes.

A slice of lime pie on a plate.

(Ricardo DeAratanmha/Los Angeles Times)

Sweet Potato Spritz

Cinnamon, cardamom and vanilla bean flavor a delicious sweet potato syrup that pairs with cappelletti and vodka in this refreshing spritz. Make the syrup ahead of time so it’s fresh and ready to mix when desired.
Get the recipe.
Cooking time: 5 minutes.

A glass full of liquid with a slice of orange on the side.



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