April Fool’s Day is coming up this week, and so I thought I would use that as inspiration to be a bit goofy. It could be cabin fever – the delayed arrival of spring has made me a bit stir-crazy. I don’t know about you, but I just feel that a little bit of whimsy is the best way to weather the storm.
Hopefully you will forgive the lack of nutritional value in this week’s recipes and take pleasure in knowing this topic give you water cooler fodder for the week to come!
Did you know that a real seasonal spring food is Peeps? They are a traditional sweet made by a company called Just Born, in Bethlehem, Pennsylvania; they come most commonly in the form of baby chicks. If you have never seen or heard of Peeps, check the Easter section of the larger grocery stores. If you’d like to see how Peeps are made, you can check out this factory video:
Peeps have a very loyal following, with some people taking their appreciation to quite imaginative heights! There are even such Peep pastimes as Peep Jousts (arm your Peep with a toothpick under his wing for a lance, then put him in the microwave with another combatant and after placing your wagers on the winner, push the ON button. The winner is the one that expands enough to engulf his unwitting enemy.) I could have posted a video on this, but I prefer that you imagine the fun…
There is Peep art – patterns of the charming little fellows glued on canvas that sell for hundreds of dollars. (Peeps do come in an array of colours, allowing for numerous permutations in design, so it’s not as silly as you might think.)
Simple indulgence in Peeps is ample goofiness, and you needn’t feel guilty eating them. They are only 32 calories each, and there are 350 million of them made each year, so they are certainly not endangered.
I suppose if you prefer natural foods, you could just stick to regular marshmallows. Did you know they have been around for 200 years and that originally the root of the marshmallow plant was what made them sticky and gooey? This plant was also used to soothe sore throats. I don’t know if you could attest to a marshmallow doing that but it arguably does make you feel better when you eat one.
Whether you like them pre-stuck to Rice Krispies in a square or roasted over an open flame will not diminish the smile that seems to get stuck on your face after eating them.
I have a few final notes for you if you choose to let whimsy strike and indulge in the spongy confection…
- Beware anyone brandishing a roasted marshmallow – flaming and sticky is not a very safe combination in the air.
- If you do get melted (or manhandled) marshmallow stuck somewhere it shouldn’t be, remember to remove it as soon as possible or it will become like Super Glue.
- The best remedy for unsticking marshmallow bits seems to be licking them off, so try to aim for something or someone you like. (If you use peanut butter, be sure to ask about nut allergies first.)
If you like your marshmallow inside something else, here’s a recipe that includes the other seasonal sweet – chocolate.
3/4 cup Callebaut chocolate
1 cup unsalted butter
2 1/4 cups white sugar
5 large eggs
Zest of 1 full orange, grated on a “microplane” (fine grater)
1 tsp vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
2 cups small Callebaut chocolate chunks (or chocolate chips)
2 cups miniature marshmallows
Preheat oven to 350F. Grease a 9 x 13 inch baking pan.
Heat chocolate and butter in a pan slowly while stirring, until melted. Stir in sugar until melted and well blended. Cool the mixture 10 to 15 minutes.
Add eggs, orange zest and vanilla and stir until blended. Add flour, salt, and mix again. Add chocolate chunks and marshmallows, and pour into your pan.
Bake for 30 to 35 minutes, until brownies spring back when touched in the centre of the pan. Let cool on a wire rack. Cut and serve at room temperature, dusted with icing sugar if you want to dress them up.
Happy April Fools’ Day 🙂 And if you’re saving yourself, Happy Easter!
In honour of the fact that today is both Friday and April Fool’s Day, I thought I should post my special fish recipe for just such an occasion. I know it sounds like this could be a great dinner prank but in fact it’s just a delicious meal.
I love any excuse to honour a tradition, and today we have both the religious history of having fish on Fridays and the French April Fools tradition called “poisson d’avril” (April fish). Have you ever had someone pin a note on your back? Well, in France it’s popular for children to pin fish on someone’s back as a prank. France of course, has a large Catholic population. Catholics have considered eating fish on Friday as a sort of penance commemorating the Crucifixion for centuries. (Did you know this was originally why McDonalds came up with the Filet-o-Fish?) So, when I spent a year living in France and that particular year April Fool’s Day fell on a Friday, well, you can see how I got this recipe.
Of course, April Fool’s Fish isn’t meant only for today; the recipe is a unique combination of flavours that can be enjoyed in any season. It also pairs beautifully with aromatic white wines. I encourage you to use it as an excuse to invite people over so they can share in the experience. Maybe you can discuss future pranks you want to pull!
Bon Appetit! And Happy April Fool’s Day 🙂