Featured Holiday – Valentine’s Day

VALENTINE’S DAY- The true history of Valentine’s Day is unknown. There are, however, several stories about how it all began. We have decided to tell the most romantic. We feel romance is what Valentine’s Day is all about. Legend says that a priest called St. Valentine was wrongly imprisoned. While he was in prison the jailer’s daughter would come to visit him. Before he died, he wrote the very first “Valentine” to her. He signed it, “From your Valentine,” a phrase that is still used today. Sigh. We may never know the true beginning to this romantic holiday…but, this story sure seems to fit the way we celebrate this love filled day. A lonely man…wrongly imprisoned… finds love with a kind and compassionate young woman. MMM…Makes you crave chocolate…doesn’t it? (see recipes below)

Happy Valentine’s Day!

Valentine’s Day Recipes:

Fudge

2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate

Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.

Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F.

Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set. Cut into small squares.

Chocolate Souffle

3 Tblsp. butter
2 Tblsp. unsweetened cocoa
3 oz. semisweet chocolate
1/2 tsp. pure vanilla extract
2 egg yolks
2 egg whites
2 Tblsp. sugar
Pinch salt
Pinch cream of tartar

Heat oven to 375° F. Use 1 Tblsp. of the butter to grease a 16-ounce ramekin. Coat the ramekin with the cocoa. Tap out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekin. Bake until puffed and set, about 40 minutes. Serve immediately.

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Featured Holiday – Black History Month

BLACK HISTORY MONTH - began in 1926 as Negro History Week. It later became Black History Month. A man named Dr. Carter G. Woodson is the one who initiated the celebration of Black History in The United States. He earned his Ph.D. at Harvard and became deeply troubled by the fact that blacks were not very prominent in the history of The United States. In 1926 he started Negro History Week as a way to bring attention to the black influence in the United States history. Today, we celebrate Black History for an entire month. We encourage you to take the time to read up on how the African American people have influenced The United States of America. We have included a couple of recipes that are favored by the African American culture.

Happy Black History Month!!

Black History Month Recipes:

Cornbread

2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg

Place oil in a 10-inch cast-iron skillet, tilting pan to coat bottom evenly; heat in a 375° oven 10 minutes. Combine flour, cornmeal, baking powder, and salt in a bowl. Whisk together milk and egg; add to flour mixture, stirring just until dry ingredients are moistened. Pour hot oil from skillet into batter; stir until blended. Pour batter into skillet. Bake at 375° for 20 minutes or until done. Remove from skillet.

Fried Catfish

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
4 catfish fillets
1/4 teaspoon salt
Vegetable oil

Combine first 5 ingredients in a large shallow dish. Sprinkle catfish fillets with salt, and dredge in cornmeal mixture, coating evenly. Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat to 350°. Fry fillets 5 to 6 minutes or until golden; drain on paper towels.

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