Hobbit Day! A Feast for Hobbits

September 22 is Hobbit Day!  Apparently it is the celebration of Bilbo's 111 ith birthday.

There are 6 Hobbit meals a day, 7 (according to the movies, if you include 2nd breakfast).

So, for my Hobbits here's what I prepared, with some Apple Cider to wash it all down with, Beer or Wine for the adults.  We ended up doing this over 2 days otherwise we would not have been able to eat all this food!

Breakfast:

Bacon and Eggs

Second Breakfast:

Marmalade Toast

Elevensies:

Guiness Brown Bread with Kerrygold Butter

Lunch:

Baguette with Cheese

Bangers (Sausages)

Sauteed Cabbage and Onions in Bacon fat with Salt and Pepper

Roasted Po-Ta-Toes in Bacon Fat, Salt and Pepper

Tea Time:

Victorian Seed Cake (not so good) or Zucchini Spice Muffin

Apple Pie with Vanilla Ice Cream

Dinner:

Mushroom Stew (Technically this time it was Shitake and Pork Ramen with Napa Cabbage, Bamboo, and an Egg, not exactly Hobbit fare, but it was leftover and needed to be eaten, no Hobbit would turn down mushrooms.)

Supper:

Zucchini Spice Muffins

Next Time:

Lemon Poppy seed Cake next time, or Blackberry Tarts, or Scones, or Hand Pies or all of them!

Pimento Cheese: 3 recipes

Here in Kentucky, Louisville to be more specific, there are a few foods that are considered staples at family gatherings, picnics, and socials.  While I have not really embraced a Southern flare in my cooking, nor would I consider it southern exactly, Pimento cheese is something I found a number of years back to be quite delicious.  Now, everybody (3rd generation, at least, Louisvillian) has their own recipe and ideas of what it should taste like.  And unfortunately, the packaged versions, even from local companies, are loaded with ingredients your Grandma couldn't pronounce-let alone identify as food.  So as usual, one is left with the only recourse of making your own.  Pimento cheese is a must have food if you are throwing a Louisville themed party, for instance to celebrate the Kentucky Derby.

Pimento Cheese can be spread on crackers, made into a sandwich (when I was little this is how I saw kids at school eating it, and I wondered what it was), stuffed in hollowed out cucumbers or celery sticks, broiled on bagels, or served with soft or hard pretzels (how they do it at local restaurants), or any other way you can think to eat it.

America's Test Kitchen Pimento Cheese
I was prompted to share these recipes because of the one below that was just published.  I love their recipes because they try them every which way and in a scientific manner.  So I trust that whatever comes out of that kitchen is good, because it always has been whenever I follow the recipe.

(According to the Test Kitchen)

Why This Recipe Works: The first few attempts were missing something. After a bit more research, we found several versions of this dish that benefit from a small shot of pickle juice because of its vinegary, sour flavor. This recipe needs a lot of stirring before the mixture starts to resemble pimento cheese, but don't give up if it's looking dry; after some vigorous stirring, the cheese and liquid ingredients start to combine and smooth out. But don't overmix and make it too smooth--those small, cheesy lumps are what gives pimento cheese its characteristic texture.

Makes about 1 1/2 cups

¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce

Combine all ingredients in medium bowl. Using fork, stir vigorously until thoroughly combined. Season with salt and pepper.

Hot Habanero Pimento Cheese 
This next recipe I came up with in an effort to imitate (sincerest form of flattery, right?) a specific flavor from a local company but without the preservatives, or the cost.  Unfortunately, I can't always find (and haven't tried in years) Private Selection (Kroger private label) Habanero Cheese.  And it's crazy what's happened to cream cheese with guar and xanthan gum and carob bean-I guess to make it more smooth and spreadable?

1 8 oz. package of cream cheese softened
1 8 oz. package of private selection Habanero Cheddar Cheese, cubed
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper
1 4 oz. jar of pimentos, drained

Amma's Pimento Cheese
This last recipe is from a possibly more than 3rd generation Louisvillian's grandma.

10 oz. extra sharp Cracker Barrel Cheddar, grated
16 oz. Kroger extra sharp Cheddar, grated
1/4 cup grated white onion
3/4 cup real Mayonnaise (she underlined it, not me)
4 oz. jar of diced pimentos with juice
2 Tablespoons Tarragon Vinegar
dash salt
dash nutmeg

I have no specifications on how to blend this all together, but I do remember you are supposed to let is sit in the fridge overnight before serving.


About Louisville, KY:  We moved here when I was 4, and I have noticed that once someone moves to Louisville, they are a Louisvillian for life.  It is like a vortex.  You can move away, but you'll be back.  It really is a wonderful city to live in, you just have to worm your way into the hearts of the people who have lived here all their, their parents, and their grandparents, life.

Spreads and Schmears for Bagel Sunday

These are the few spreads I have made for Bagel Sunday 2011. Enjoy.


Jalapeno Cream Cheese

1 8 oz. package of cream cheese, soften
20 pickled jalapeno slices, chopped
3 Tbs. of milk
1 scant tsp. of garlic powder
dash of salt

Mix together and serve

Beer Cheese

1 8 oz. package of sharp cheddar, cut into blocks or shredded
1/4 cup mayonnaise
1/2 Tbs. Worcestershire sauce
1 tsp. caraway seeds
dash of salt
dash of ground black pepper
1/2 cup of beer (I use something dark)

Put all ingredients, except beer, in a food processor and blend till the cheese is well incorporated. Hand mix in beer and put in a container in the fridge for at least 4 hours but preferably overnight.

Hot Habanero Pimento Cheese

1 8 oz. package of cream cheese softened
1 8 oz. package of private selection Habanero Cheddar Cheese, cubed
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper
1 4 oz. jar of pimentos, drained

Combine all ingredients, except pimentos, in a food processor and blend till as smooth as you can get it. Hand stir in the pimentos and put into a container. Let sit in the fridge for at least 4 hours before serving.

Bagel Sunday is Coming!

Years ago on a bleak Sunday in January, the one right before MLK jr. day observed, some friends and I inadvertently started a tradition. After a long night of revelry we woke up craving carbs and decided to get some bagels. While standing in line my superb math skills allowed me to figure out that a baker's dozen would be cheaper than if each of us only got two bagels. We then spent the rest of the day noshing on a variety of bagels with a variety of schmeers. Because all three of us had been on the South Beach diet we were very giddy and very gassy. We had a great day and decided to do it every year on the Sunday before Martin Luther King Jr. Day Observed. We also decided that each of us could invite one other person to join us. And in turn the next year that other person could invite one other person to join them. While I can't say that we all still celebrate together, it is always an option. I plan on continuing this tradition and enjoying it for the rest of my life. And now you can enjoy what I'm planning on for this year.

Bagel Recipe:

1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons honey
2 teaspoons kosher salt
4 1/2 - 5 1/2 cups bread flour, preferably unbleached

Kettle water:
6 quarts of water
2 tablespoons sugar
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)

Whisk together water, yeast, oil, sugar and honey. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Fill a large soup pot or Dutch oven three quarters full with water. Add the sugar and salt. Bring water to a boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 balls. Using your thumbs punch a hole in the middle while pulling/rolling dough inward with your fingers. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy.

Prepare two baking sheets. Line one with a kitchen towel, the other sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked.

Yield: 10 to 12 bagels.

Everything Bagel Toppings:Sesame seeds

Poppy seeds
Dry or rehydrated garlic granules
Dry or rehydrated onion flakes
Sesame seeds
Coarse salt

Cinnamon Raisin Bagel:

Mix into dough as much cinnamon and raisins as you would like

Tomato and Herb Bagel:

Mix into dough chopped sun-dried tomatoes, dried basil and oregano

Pumpernickel:

Use molasses instead of honey and sugar, and 1/2 dark rye flour.