Check out the eighteen fantastic culinary heirlooms sent to our inbox for this month’s for Monthly Mingle.
Baked Heirloom Squash with Brown Sugar and Butter @ Eats Well With Others
“Delicata squash is an heirloom squash, meaning that it is a cultivar that was commonly grown during early periods of human history, but which is not used in modern large-scale agriculture. Thus, they are grown for flavor and not for their ability to be mass-produced and shipped thousands upon thousands of miles away.”
Ginger Fluff Sponge Cake @ Green Gourmet Giraffe
“A sponge cake in my childhood was always two layers sandwiched together with whipped cream or lemon filling, iced with white or pink icing that dripped over the sides and often decorated with a ring of hundreds and thousands around the edge. Little kiddie fingers would scoop up the dribbles of icing.”
fearlesskitchen lentil pie @ FearlessKitchen
“What’s so “heirloom” about a lentil pie? Well, the recipe was first published in 1570. That’s pretty heirloom to me, since it predates the town I live in by about 70 years!”
I left my heart in Dalmatia @ Dalmacija Down Under
“A bukara is a wooden drinking vessel from Dalmatia. It’s a part of every konoba (wine cellar). But a konoba isn’t just an ordinary wine cellar. It is the heart of almost every old Dalmatian house. It is a gathering place for celebrating life with a traditional klape song sharing good food and wine. A bukara full of wine is passed around the table while whole fish are grilled on gradele on an open hearth at the back of the cellar. The smell of oak barrels, smoke and fish is warm and so inviting and centuries old stones feel pleasantly cold during warm summer nights. It’s about more than just the wine and food. It’s about sharing good times with good friends.”
Classic Ratatouille @ Health Nut
“A really good ratatouille is not one of the quicker dishes to make,as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer.This recipe is the only one we know of which produces a ratatouille in which each vegetable retains its own shape and character.” ~ Julia Child
Flan al tequila @ aromasysabores
My Mom pulled me to the kitchen, closed the door and trying to lower her voice, said to me in that lovely tone of voice that only Mothers can have:
“Why in God’s name did you tell him about my flan? It’s been years I have prepared one!. I don’t even remember how to make it, and Regis is a PASTRY CHEF!. Do you want to put your mother in ridiculo?”
Cherry Whiz Salsa made with Heirloom Tomatoes @ Big Black Dog
“Now I am not much for hot, spicy food but the Cherry Whiz Salsa has such a nice blend of sweet and spicy that I can’t seem to get enough of it. And in the winter when we have two foot of snow on the ground, it tastes especially good.”
Kesar Di Kheer @ What’s For Lunch, Honey?
“It’s become a joke in my family. A few years later we did tell them what really happened on that day and now my mum will tease Tom and say ‘Come Tom I have made some kheer for you!’ “
Well played! @ Purplesque’s Vox
“At my wedding, my parents gifted me a miniature tabla pair, hand crafted from heavy silver. They gave my sister a similar pair, and the drums are now a treasured family heirloom. After coming to the US, they were the first thing I sent for.
I use them to keep cardamom and fennel seeds on the table, as a time-honored after-dinner Indian tradition.”
Nostalgia @ Soulful Creations
“We would gather around the bowl (did not use a dining table back then) extending our hands with pleasure. My grandma (or ma) would keep the small ball of rice in our palms and top it with some of the spicy curry. I remember how hard it was to make my sister and I eat any food (we were really poor eaters) but this trick of feeding us worked every time!”
Neiyappam @ My Diverse Kitchen
“Give the neiyappam a chance and you will discover that the unattractive crusty exterior hides a delightfully soft and spongy cardamom flavoured interior dotted with thin coconut slivers. On a personal note, neiyappam is not one of my favourites and yet I am recommending it here because I have so far never met anyone else who doesn’t like them.
In fact, I mostly have always witnessed scenes where everyone is fighting to get the last few ones left in the tin!”
Sandesh – The bearer of sweet memories @ eCurry
“… memories of festivals & special occasions, of pots of milk boiled, of big brass plates where the “Sandesh” were neatly arranged while we tucked ourselves, sat on the floor & looked in awe as they got magically moulded with experienced fingers, of giggles & laughter & happiness & mouthful of homemade Sandesh melting away smoothly while the little palms stretched asking for more – typical scene in every home.”
Ragi Drumstick Leaves Adai @ Home Cook’s Recipes
“I remember my grandmom preparing this for an evening snack, and we would be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom used lots of oil to prepare this adai.”
Creamy Meyer Lemon-Orange ‘Butter’ @ Figs With Bri
“This FigsWithBri.com blog ~ a NEW ‘heirloom’ birthed two years ago ~ but a deeply valued possession of ours and of her readers, ie. “part of an estate — not an outright gift from one person to another…an “impending” item…passed from one generation to another…characterized by excellence and enduring appeal.” FWB is Briana’s legacy. Her gift to each one of us.”
murukku mums recipe @ Malaysian Delicacies
“This is a secret recipe from my mum which I am sharing with all of you. This murukku is slightly tedious to prepare … You cannot use the rice flour sold in the supermarkets but must have homemade rice flour. Yup, remember tasty things don’t come easy.”
Vartha Malli Podi (Roasted Coriander Powder) @ my comfort food network>
“Since I got married, the one thing that I always bring along with me from Calicut is the vartha (roasted) malli (coriander) podi (powder). I remember my mother doing the same when she was living in Mumbai when we were little. The roasted coriander powder is a mix of many spices and not just coriander seeds roasted.”
Devil’s Fart Sandwich @ Jugalbandi
“A simple truly scrumptious meal where home-made Bavarian Pumpernickel bread meets organic artisanal cheese and some garden veggies – that’s how our ancestors ate.”
The WINNER of this month’s Monthly Mingle prize is
monthly mingle @ feeding maybelle
“For him, food was the center of life; lunch was a hobby and a holiday.
Plans for these lunches began early in the morning. As a child, when jet lag cruelly awoke me with a start in the pitchdark early morning, I would wait for the hall light to turn on. Then I would crawl out of bed and look for my grandparents. My grandfather would instruct quick preparations of warm Bournvita and grilled butter-fried bread for “the child” and then he would sit down to the vegetables.”
maybelle’s mom gets Simple Essentials: Fruit by Donna Hay.
Thanks for being part of this. Next month’s hostess is Aparna @ My Diverse Kitchen. The theme is High Tea Treats.
- Jai and Bee