"did you know" news and stories

Happy National Bavarian Cream Pie Day!

For those of you in need of a refresher, Bavarian cream is any chilled dessert consisting of custard, whipped cream, gelatin and a variety of flavorings, from chocolate, to fruit or liqueurs. Although custard and gelatins have become somewhat outdated over time -- gone is the heyday of Jello -- they've remained dulcet comfort foods and potluck classics.

May we remind you of at 1930s ad campaign for Jello, shortly after their chocolate pudding was introduced, a key ingredient in many a Bavarian cream pie:

"Jack: So Mary, why is JELL-O® like a boy just before Christmas?"

"Mary: Because it's twice as good as ever before, Jack!"

And while the novelty of easy gelatin cooking may have worn off, the flavorsome dessert has withstood the test of time.

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Happy National Espresso Day!

Patented in Milan, Italy, in 1901 by Luigi Bezzera, the concentrated coffee drink has been endlessly expanded upon in a plethora of creative culinary delights. Chances are those of you who include the beverage in your daily routine have already gotten your fix today, but may we instead suggest you toy with the idea of getting your fix (or supplementing it!) from a different source -- ice cream, chocolate or a baked good, perhaps?

Or for seriously committed bean fiends, take our Coffee Meister's advice and research home espresso machines for at-home consumption. So perk up and drink (or eat) up!

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Happy National Vichyssoise Day!

We'll take cue from a master, and agree with Julia Child that the traditional leek-and-potato vichyssoise "is the mother of the family in all her simplicity." The vegetables combine to a delicate smooth soup, and, wrote Child, "a bit of cream at the end is a nourishing touch, but by no means necessary." But dear Julia, since when were you one to go easy on the fat?

Created by the chef of New York's Ritz, Louis Diat, the soup made an appearance shortly after the restaurant opened in December 1910. Debatably a Franco-American hybrid, the soup was inspired by the cooking of Diat's mother: "One of my earliest food memories is of my mother's good leek and potato soup," he wrote. Although similar French potage recipes predate the chilled Vichyssoise as we know it, the temperature is what differentiates the refreshing dish.

And what better way to celebrate National Vichyssoise Day than with Louis Diat's original recipe from 1941's "Cooking a la Ritz"? Check it out, after the jump.

Happy Raisin Bran Day! Most commonly recognized in the dominant Kellogg's Raisin Bran Crunch these days, the raisin-bran combination has actually been around since 1926, when it started as Skinner's Raisin Bran. The "raisin bran" moniker was once trademarked, but usage limitations fell by the wayside as the term became widespread.

Statistics say that the average raisin-bran box of cereal houses 1,000 raisins -- but we think the cereal is best put to use adding extra texture and flavor in creative baking, like this Apple Raisin Bran Muffin by Proof is in the Pudding.

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