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!
