Strawberry Ice Cream

When I was a little girl, the doll Strawberry Shortcake ruled my world. I asked for strawberry ice cream and strawberry cake every year for my birthday. One year, I even had strawberry scented scratch-and-sniff wrapping paper on my presents.

Now that I’m older, I’ve given up dolls, but not my love of strawberries. I grow strawberry plants in my garden, and I eagerly anticipate plucking the sweet berries from them each June. At the top of my strawberry-loving list is ice cream.

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Meal Plan for June Week 2

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife – and she is also one of our Simply Recipes recipe testers!

For me, and most other military families, June means “See You Later.” Summer is the time of year when members of our military are moving to their next duty stations en masse — we refer to it as “PCS Season” (or “Permanent Change of Station” Season).

It’s a time for cleaning out pantries, bringing easy to heat-and-eat meals to our departing neighbors, and tearful goodbyes.

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Where Did the Doughnut Actually Originate?

Beignet. Zeppoli. Puff puff. Oliebol. Whatever you call it, and wherever you are in the world, you’re sure to find some form of fried dough snack unique to that region and culture. Here in the U.S., it’s doughnuts (a.k.a. donuts)—and, boy, do we love them. Since 2011, doughnut sales have steadily increased, and industry revenue topped $16 billion in 2015. That’s a lotta dough! (Sorry, I can’t resist a good bun pun.)

So, where did doughnuts originate, and why are they so darn popular?

Rising Up from Contested Origins

For as long as human beings have been cultivating grain and frying food, we’ve been eating something similar to doughnuts. According to Michael Krondl, food historian and author of “The Donut: History, Recipes, and Lore from Boston to Berlin,” the ancient Greeks and Romans ate small cakes that were fried and dipped in honey. Variations of this toothsome snack were enjoyed throughout Europe for centuries. However, the word doughnut seems to have originated in northeastern England around 1750.

Krondl explains it was then that the first recipe, which called for taking “dough the size of a walnut” and frying it, appeared in print. He claims doughnuts were an obscure British specialty made by the residents of Hertfordshire for Fat Tuesday, while the rest of England celebrated Carnival by making pancakes. What’s more, immigrants from Hertfordshire and the surrounding area were some of the first to colonize New England, and brought the recipe with them to America. The rest, as they say, is history.

American Heritage Cooking

But not so fast, says food historian and author Peter G. Rose, who firmly believes it was the Dutch who invented the doughnut. “The proof is in the pudding,” she posits, since a recipe for olykoek, or fried dough balls filled with sweetmeats—a mixture of almonds, raisins, chopped apples, and cinnamon—was first published in 1667 in a cookbook from The Netherlands titled “The Sensible Cook.” When Dutch immigrants settled in the Hudson River Valley in the 17th century, they brought the recipe with them. It evolved over the years into something much more similar to today’s version of the doughnut, with the addition of eggs and butter to lighten the batter.

In all likelihood, both Krondl and Rose are correct, since history shows certain dishes were invented almost simultaneously in different cultures around the world. Meanwhile, the cake doughnut is very much an American invention. According to Krondl, around 1830, when leavening became commercially available, New Englanders used it to make the dough rise more quickly, as opposed to the traditional method of using yeast. As for the hole in the doughnut, he says, the most rational explanation for it is that removing the center from a ball of dough helps it cook more evenly in a shorter period of time.

A Holey Tale

Then there’s the story of Hanson Gregory, a young sailor from Maine whose mother supposedly created the doughnut as a portable snack for her son to enjoy with his shipmates on long journeys. Legend has it that once Gregory became a sea captain, he invented the hole in the doughnut by piercing its center with a spoke of his captain’s wheel. As much as we may wish it to be true, Gregory revealed in an interview years later that the story about the hole was pure fiction.

However, another entertaining tale involving New England whaling ships in the 19th century, is apparently accurate. In terms of ways to make a living, whaling could be quite lucrative, but it was also very dangerous. Once they harpooned a whale, the crew needed to make quick work of stripping the blubber and melting it down into oil in gigantic cauldrons, called trypots, on the deck of the ship. To keep them motivated, captains would reward their crew for every 1,000 barrels they produced with a big batch of doughnuts fried in—you guessed it—hot whale oil, which is said to smell very fishy. The crew gobbled them up, regardless.

Doughnut Mania

Dunkin’ Donuts

While it may seem like there’s a doughnut shop popping up on every corner these days, our apparent obsession with this ring-shaped treat is nothing new. Krondl points out that in the 1930s, the National Dunking Association was established by the Doughnut Corporation of America to increase consumption and promote the idea of dunking doughnuts in your beverage of choice, such as coffee, tea, or milk. People all across the country went wild for it at the time, even though dunking doughnuts was considered déclassé.

The appropriately named Dunkin’ Donuts, one of the industry’s most recognizable brands, sells approximately 2.9 million doughnuts and doughnut holes globally per year. Patricia Healy, senior director of integrated marketing for Dunkin’ Brands, attributes the recent surge in doughnut popularity to a combination of nostalgia and flavor innovation. From start to finish, she says, “the entire process of developing a new doughnut takes 18 months in the Dunkin’ Test Kitchen.” This includes regional specialties, such as the peanut stick in upstate New York, the sour cream doughnut in Chicago, and the pork floss doughnut in Asia.

If market trends are any indication, the doughnut craze is far from over. And as for the history of the doughnut, its true origin may never be determined. But don’t let that stop you from sharing this selection of doughnut lore with your coworkers over a box of crullers at the office—in terms of entertainment value, it’s sure to be a slam dunk.

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A Helpful Guide to the Bloody Mary and Its Many Spin-Offs

There aren’t many cocktails as beloved as the bloody mary. Whether it’s your Aunt Sheryl’s proclivity to drink three at brunch, or your own desire for the perfect hangover cure, nearly anyone who drinks liquor has had one of these traditional beverages. In this article, however, we’re going to be breaking some traditions—sorry, Aunt Sheryl.

According to BestBloodyMary.com, a site dedicated to finding the best bloody mary in your area, the history of the Bloody Mary dates back to the 1920s when an American bartender in Paris named Fernand Petiot mixed up equal parts of tomato juice and vodka. A patron at the bar suggested the title of bloody mary, saying it “reminded him of the Bucket of Blood Club in Chicago, and a girl he knew there named Mary.”

When Petiot returned to the United States, he brought the cocktail. It was met with a lukewarm response, with complaints of its lack of flavor. Petiot responded to the concerns by adding black pepper, cayenne pepper, Worcestershire sauce, lemon, and even a splash of Tabasco hot sauce. While this traditional recipe is still used to this day (with the occasional additions of horseradish, other hot sauces, and even outlandish garnishes), there have been quite a few derivatives created since then.

With more than two decades of bartending experience, Claude DaCorse, owner of Double Aught Ranch, knows a thing or two about bloody marys. Every Sunday, his Oregon bar offers a hard-to-beat special with made-to-order $5 bloodys. He believes that the bloody mary is a drink that can transcend stereotypes.

“There isn’t a demographic for the bloody mary,” DaCorsi said. “Every type of person orders one. I would say there’s a segment of my customers that ‘usually’ orders one…which is the group that has a hangover from the previous night.”

At this point, there are enough cocktails in the bloody mary family that it seems to have inspired its own category. Using tomato juice and hot sauce to complement liqueur has taken on a life of its own, with bars and restaurants all over the world offering their own unique takes on the time-honored drink.

Bloody Maria

Perhaps the most popular twist on the bloody mary is the bloody maria. The difference lies in the liquor—while a bloody mary uses vodka, its wild cousin turns to tequila. The difference is noticeable; vodka takes on the flavor of the tomato and spices and tequila finds a way to comfortably coexist with it. For a purist approach, bartenders suggest using 100 percent agave blanco tequila for its simple yet full flavors and aptness for mixing. Consider adding a squirt of lime juice to give this bloody another south-of-the-border twist.

Bloody Caesar

This variation of the bloody mary swaps tomato juice with Clamato juice, a Mott’s brand consisting of both tomato juice and clam broth. Sometimes mixologists will use both ingredients separately in order to have more control over the clam to tomato ratio. The bloody caesar was was created by Walter Chell in Calgary, Alberta in the late 1960s—since then, it’s become the national drink of Canada. DaCorsi joked that he wished the drink was served with a knife in it to more accurately honor its moniker.

Michelada

This derivative of the bloody mary caters to beer drinkers, leaving liquor behind as it swaps out the hard stuff for a light, Mexican cerveza—like Modelo or Corona. Complemented with hot sauce, lime juice, and some Worcestershire sauce, a Michelada is best-served with a salted rim. For the most authentic flavors, replace the salt with a chili-salt like Tajin and use a Mexican-style hot sauce, like Tapatío. Micheladas are a perfect beverage for beer drinkers looking for an excuse to get started early.

Extra Spicy Bloody Mary

For those who like their bloodys to really pack a punch, extra spice is imperative. Most bars have different methods of kicking the flavor up a notch, but most rely on an extra splash of hot sauce. Other options are pepper garnishes or liquid from the jalapeño jar. If you really want to tempt the Scoville Scale, flavored vodkas can bring the heat too. DaCorsi’s bar offers their signature “super spicy bloody” made with their own house-infused habanero vodka.

Virgin Mary

While I’m not sure I want to see a child sipping something that even resembles a bloody mary, this “kid-friendly” option leaves behind the booze altogether. It’s also called a “bloody shame”—for good reason, as it’s essentially spicy tomato juice.

Maria Verde (also known as a Green Mary)

For this variant of the bloody mary, vodka is replaced with gin and tomato sauce is swapped for a tomatillo sauce or puree. Adding the traditional flavors from horseradish, hot sauce, Worcestershire, and black pepper make for a similar but different cocktail—eerily reminiscent of a pint-size wheatgrass shot. Adding a bit of cucumber juice, lime juice, and celery salt make this beverage extra refreshing and perfect for the summer heat.

Bloody Pirate

In the words of Jack Sparrow, “Why is the rum always gone?” It might be because the crew had too many bloody pirates. When replacing vodka with rum in a bloody, the flavor profile of the drink changes immensely. While bloody marys typically get commended for their hangover-curing abilities, this one does not fall into that category. In this case, dark rum is your best bet for cohesive flavor. “Light rums are sweeter. Sweet and tomato juice doesn’t really work well in my opinion,” DeCorsi said, suggesting Kraken. “Rum is generally made from cane sugar and the darker the rum, the longer it has been aged. Darker rum has a more molasses flavor which makes it a better pairing.”

Asian Bloody Mary

“I think too much spice on a bloody really defeats the purpose,” DaCorsi said on overdoing the heat. “You end up presenting this concoction that nobody can drink because they go into a coughing fit every time they take a sip.” For those seeking that experience, this is your bloody. This unique take is comprised of the traditional ingredients of vodka, tomato juice, black pepper, and celery salt, but adds some intense flavors with the additions of fish sauce, soy sauce, chili garlic sauce (or Sriracha), and wasabi paste. Not for the faint of heart, the Asian bloody mary builds heat on heat for an intense, spicy flavor.

Lunch! (with a Side of Bloody Mary)

Sobelman’s Pub and Grill

Many restaurants famous for their bloody marys have earned their notoriety through their garnishes. (See Soblemans in Milwaukee, for example. Their bloodys can be accompanied by sliders, shrimp, sausage and even an entire fried chicken—all perched on top of the beverage). While many of us get a kick out of a cocktail stacked high with snack food, DaCorsi believes it can distract from the drink.

“I think we take away from a bloody mary when we add all the other garnishes,” said DaCorsi. “When bartenders over-complicate a simple drink, the drink gets lost in all of the glam and flare.”

When it comes to bloody mary variations, the list is endless. A bloody eight replaces the tomato juice with V8, while a bloody geisha leaves vodka for sake. A bloody Scotsman follows in the footsteps of a bloody pirate with darker liquor, using scotch as its base—whereas a bloody bull adds beef broth to the drink for another savory flavor.

While altering the recipe is fun and can yield incredible and unique beverages, there will always be something irreplaceable about the original. DeCorsi has stuck to the same recipe throughout his 20 years of bartending, crediting a perfect ratio. He was nice enough to share his method with Chowhound, with an exception for his homemade bloody mix recipe.

DeCorsi begins by filling the bottom half of a shaker with ice. Then, he takes three large green olives and muddles them inside the glass. (To those who aren’t familiar with muddling, it’s basically crushing them against the bottom of the glass.) “The oil from the olives is the key to a good bloody mary,” DeCorsi said. He uses two ounces of premium vodka and five or six ounces of his homemade bloody mix, but theoretically any mix will do. He finishes by serving it up in a pint glass, with or without a salted rim for the drinker’s personal preference.

“Garnish it with a straw, because it doesn’t need anything else,” Decorsi said. “K-I-S-S: Keep it simple, stupid.”

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