THURSDAY, MAY 6, 2004 TODAY’S QUOTE “.....all the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini cocktail, have been given to humanity by men who, when the hour came, turned from tap water to something with color in it, and more in it than mere oxygen and hydrogen.” H.L. Mencken (1880-1956) TODAY IN FOOD HISTORY * Beverage Day * National Crepe Suzette Day * Bulgaria: Shepherd's Day 1806 Chapin Aaron Harris was born. He was cofounder of the first dental school in the world, the Baltimore College of Dental Surgery 1833 John Deere developed the first steel plow. 1851 John Gorrie patented an ice making machine, the first U.S. patent for a mechanical refrigerator. 1862 Henry David Thoreau died. American author, philosopher, and naturalist. 1898 Daniel Gerber of baby food fame was born. 1905 Toots Shor, restaurateur was born. 1959 Icelandic gunboats fired on British trawlers during their ‘Cod War’ over fishing rights here is one to celebrate beverage day..... ZOMBIE Yield: 1 servings 1 Measure dark rum 1 Measure light rum 1 Measure apricot brandy 1/2 Measure lemon juice 1/2 Measure pineapple juice 1/2 Measure orange juice Place ingredients in a blender with ice and blend until smooth. Pour into a large goblet or tankard and top with crushed ice. Decorate with slices of pineapple, orange, lemon, lime and a marachino cherry. and how could i leave out nat'l crepe suzette day....now we can all set ourselves on fire. Crepe Suzette Ingredients: Crepe batter: 3/4 cup of all purpose flour pinch of salt 1 cup of milk 1 large spoon of Grand Marnier liquor 1 egg yolk 1 whole egg 1 tblspn. of vegetable oil Crepe Sauce: 3 tblspns. of sugar 3 tblspns. of butter 1/2 cup of orange juice juice from 1 lemon peels from 1 orange Instructions: Crepe Preparation: Blend ingredients together for 9 seconds. Coat a stick free pan with a thin layer of butter and heat. Remove any excess butter, then put a spoonful of batter in the pan. Crepes should be very thin. When the edges begin to brown, flip and cook for a few seconds on the other side. Sauce Preparation: Put the sugar in the heated pan, cook until caramel in color. Add the butter, letting it dissolve. Mix in the orange juice and a little lemon juice. Reduce, then add some of the Grand Marnier. Before serving: Soak the first crepe in the sauce and fold to the side of the pan. Repeat as necessary, then sprinkle with the orange peel. Add the rest of the Grand Marnier and flambe.
