Citrus Glazed Fruit Kabobs

Today is National Eat Something on a Stick Day, so what better to post for your delight than some fruit kabobs! I discovered this while searching for some kiwi recipes for a recipe tag group I belong to. So I had to share this one with you all!

Citrus Glazed Fruit Kabobs

1 C. vanilla yogurt
1 T. chopped fresh mint
1/4 t. ground ginger
3/4 C. packed brown sugar
1/4 C. lime or orange juice
dash ground cinnamon
2 kiwifruit, peeled, halved and thickly sliced
1/2 C. each fresh peach, apricot, plum and nectarine wedges
1/2 C. thickly sliced ripe banana
1/2 C. cubed fresh pineapple
1/2 C. cubed peeled mango

For sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes.
For glaze, in a small saucepan, combine the brown sugar, lime juice and cinnamon.  Cook and stir over medium heat until sugar is dissolved.  Remove from the heat.
On 8 metal or soaked skewers, alternately thread the fruit, brush with half of the glaze.  Grill uncovered over medium low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze.  Serve warm with yogurt sauce.

Enjoy!

Wisconsin Fun Facts

Wisconsin Leads the Nation In:
* Number of Dairy Farms: 18,000
* Number of Cheese Plants: 126
* Total U.S. Cheese Production: 2 Billion Pounds
* Wisconsin is the first in the production of many popular cheese varieties.

Percent of Total U.S. Production:
* 80% - Cold Pack & Cheese Food
* 67% - Muenster
* 43% - Brick
* 26% - Cheddar
* 25% - Mozzarella

Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply.

Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese.

Wisconsin cheesemakers use about 90% of Wisconsin's milk supply to make more than 2 billion pounds of cheese every year.

Wisconsin has 1,290 licensed cheesemakers--more than any other state.

Wisconsin has the country's most stringent state standards for cheesemaking and overall dairy product quality.

Wisconsin ranks first among all states in the production of Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses.

Wisconsin is home to more than 126 cheese plants--more than any other state in the country--that produce more than 350 varieties, types and styles of Wisconsin cheese--nearly double that of any other state.

There are six major breeds of cattle in Wisconsin and the United States:
* Ayrshire
* Brown Swiss
* Guernsey
* Holstein
* Jersey
* Milking Shorthorn

In an average day, a dairy cow will:
* Eat about 90 pounds of feed
* Drink a bathtub full of water
* Produce 5 to 6 gallons of milk a day, which is about 80 8-ounce glasses of milk!

The average dairy cow weighs about 1.400 pounds.
* Cows have four stomach compartments.
* Cows spend an average of six hours each day eating, and an additional eight hours ruminating or chewing their cud.
* Most cows chew at least 50 times per minute.

* If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water each day!
* To get the same amount of calcium provided by a quart of milk you would have to eat three and a half pounds of peas, 27 oranges, 50 tomatoes or 50 slices of whole wheat bread.

* Dairy farmers milk their cows at least twice a day, every day.
* There are approximately 340 to 350 squirts in a gallon of milk. Thank goodness milking machines were invented in 1865!

Remember the tale of Little Miss Muffet?
* Her curds and whey were an early version of cottage cheese.

The average American eats more than 27 pounds of cheese each year, 30% more than 10 years ago,and will consume about a ton of cheese during a lifetime!

It takes:
* 10 pounds of whole milk to make one pound of cheese.
* 12 pounds of whole milk to make one pound of ice cream.
* 21.2 pounds of whole milk to make one pound of butter.

* One quart of milk weighs 2.15 pounds
* One gallon of milk weighs 8.6 pounds
* 46.5 quarts of milk equals 100 pounds

It's neat to have a divider that fits the topic!

This info came to me thru a group. I find it interesting, but I do believe there is some old info here. I don't think the AVERAGE cow only produces 5-6 gallons a day. Some breeds do, but then there is the Holstein who is a major milker and many milk double that. So, please don't take the info as verbatim and fact. If you need to, please do research further and see what the real facts are. I'm posting this as a starting point. If you do research this, please do make a comment giving the info you found and if you have the source, that would be great too!

I would also LOVE LOVE LOVE to find this info for EACH state here in the US. I would find that very interesting too.

I also didn't edit out the info that wasn't exactly food related. I feel it's important that we all learn more about our food, how it's created, from where, etc. I think an informed person can make better decisions about their food. We don't all have farms or ranches either so people don't learn some of the important food info that was learned in the past. So I hope you enjoy it and aren't disgusted by some animal info along with our food info. After all, milk does come from a cow, goat, sheep, etc.

Today is National Chocolate Milk Shake Day!

Do you prefer a chocolate milk shake or a chocolate malted shake? I prefer the malted shake. Do you prefer homemade or have a favorite spot to buy one? I prefer homemade. I'm pretty much a home made type of gal for all my food! Both are yummy and I'd not be able to refuse either!

This week is also recognizing National Waffle Week, National Biscuit And Gravy Week, and National Vegetarian Awareness Week.

Why do we have a National Waffle Day and a National Waffle Week? And why are they recognized in August and September instead of spread out a bit? It seems a tad bit redundant to me!

I'm going to make note to include these yummy items to the menus for this week! Are you?

National Days!

You will be very busy celebrating all of these today!

National Acorn Squash Day

One of my favorite ways to make Acorn Squash is to cut the squash in half, clean out the seeds and fibers and place on a baking sheet. Then fill the cavity with what ever sausage is on hand, cover with foil, and bake until the sausage is done and the squash tender. I like to put grated cheese on top just as I take it out of the oven so the cheese has some time to melt while the squash cools just enough to eat.

National Napoleon Day

The Napoleon Dessert! Oh my! I had no idea this was food. I went to see if I wanted to take this out so I had more room for recipes but instead it's staying! I've learned something new and I WANT SOME! So, what is it, you ask? From "the Examiner", "The Napoleon is a french creme filled pastry that is famous for its silky texture amongst a light buttery crust." I do think we should "keep" this for recognition!

I don't have a photo to share, so while you're reading this recipe just envision layers of toasted puff pastry with a sweet filling, topped with a drizzle of honey or syrup and whipped toping! YUM!

The Napoleon Dessert

Ingredients:
•17-ounce package frozen pastry
•chocolate or vanilla pastry cream*
•1 cup powdered sugar
•2 tablespoons water
•1 ounce semisweet chocolate, melted

Preparation:
Preheat oven to 400 degrees F. Lighly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack.
Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes.

To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill until firm, about and hour. (Don't chill longer than 3 hours. It may get soggy.) For serving, cut with serrated knife.
Source: http://www.examiner.com/grand-marnier-in-arlington

Vanilla Creme Filling Ingredients:
•2-1/4 cups milk
•4 egg yolks
•2/3 cups sugar
•1/4 cup cornstarch
•1/4 cup flour
•2 tablespoons vanilla extract

Preparation:
Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.

National Salami Day

I had a salami, cheese, tomato and lettuce sandwich for lunch on whole wheat bread. I've not had any lunch meat for months and salami has always been my favorite lunch meat. I'll have to repeat it tomorrow while that salami is still fresh!

National Strawberry Sundae Day

Is there anyone who might not know what a strawberry sundae is? I don't think I know of anyone who doesn't! This is a wonderful way to end a day.... Ice cream with strawberries and topped with chocolate syrup, nuts and a dollop of whipped cream.

Yum!

National Coffee Ice Cream Day!

National Coffee Ice Cream Day just has to be a WONDERFUL day. Any day we are suppose to eat ice cream is a good day in my book!

Coffee Ice Cream Recipe

Ingredients
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Makes one quart.
Source: SimplyRecipes.com

Coffee Ice Cream

Ingredients
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Directions
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls. 1 Quart
Source: Emeril Lagasse

And, speaking of "my book", it's also Read A Book Day!

National Banana Split Day

National Banana Split Day

Such a yummy celebration! There's not really a recipe for a banana split as it's more of a do-it-yourself-kit type of treat.

I like to slice my banana up into bite-sized pieces and then arrange (haphazardly of course) them around the ice cream. I'm not into pineapple with chocolate, but love it otherwise. I do like chocolate syrup and nuts on my splits. Then I like strawberries or cherries. If they aren't in season, dried cranberries or cherries are good too. then of course a dollop of chocolate cool whip (SF for me please) and even a marchino cherry, strawberry, cherry or such for the top crowning. As to the ice cream, I go with the diabetic friendly and like vanilla or chocolate. I don't care for the strawberry flavoring in strawberry ice cream. A wonderful sub for the scoup of strawberry is a mint chocolate chip though!

How do you like to make yours?

And while you're enjoying your wonderful treat, it's also Willing To Lend A Hand Day in case you get a chance to do so! Then you'll REALLY deserve to enjoy that split as you'll have burnt the calories off doing something good for someone!

Do we pay-it-forward with burning calories?

National Soft Serve Ice Cream Day

Do you like soft serve ice cream? Cone or dish?

Do you have flavors other than vanilla, chocolate, or chocolate/vanilla swirl in your locale?

We only get vanilla, chocolate or the chocolate/vanilla swirl here and the swirl is my fav. I prefer a dish FULL.

Soft Serve Vanilla Ice Cream

Source: Food.com

Ingredients:
1/2 gallon milk
1 (8 ounce) vanilla instant pudding mix
2 cups sugar
1 (8 ounce) Cool Whip
2 tablespoons vanilla flavoring

Directions:
Place milk in electric mixing bowl.
Make pudding according to directions on box.
Add pudding & sugar to mixer, blend well.
Add Cool Whip and Vanilla to mixer, blend well.
Pour mixture into 1 gallon ice cream maker.

Recipe Adaptation Note: For those who need to watch their diet, the pudding and cool whip come in sugar free. Low fat and skim milk typically gives ice cream a less creamy texture and taste. I don't know if the pudding and cool whip would rectify that. One can try it and then decide how it works for you. I'm not sure how this recipe would do with Splenda, but would love to know. IF anyone tries it, please do come back and give a review!

You can read an article on making soft serve ice cream here:
http://www.ehow.com/how-does_4778327_making-soft-serve-ice-cream.html

Enjoy a treat today!