December 14, 2017

Biscuits and Sausage Gravy

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Biscuits and Sausage Gravy

December 14: National Biscuits and Gravy Day

May 14 marks National Buttermilk Biscuits Day. Seven months later, it’s National Biscuits and Gravy Day. When we make buttermilk biscuits, we usually eat them with butter or fruit spreads. This time we smothered them with a creamy white pork sausage gravy for a filling weekend breakfast/brunch. Buttermilk biscuits and sausage gravy are popular where we live in Texas and is a quintessential Southern staple because of their down home deliciousness. Make them for breakfast or brunch and especially on National Biscuits and Gravy Day.

Recipe

(Adapted from Food Network)

  • buttermilk biscuits (homemade or canned)
  • 1 pound pork sausage (we used Jimmy Dean brand regular sausage)
  • 1/3 cup flour
  • 3+ cups milk
  • salt and pepper to taste

Directions

While baking the buttermilk biscuits, crumble pork sausage into a skillet. Cook over medium high heat until the meat is no longer pink. Gradually mix in the flour. Lower the heat to medium low and pour in two cups of milk.

Keep stirring until thickened then add another cup of milk (at least five minutes). For a thinner gravy, pour another cup of milk and keep stirring. Salt and pepper to taste. Serve with warm buttermilk biscuits.

 

 

December 2, 2017

Coconut-Lime Matcha Hangover Helper

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Coconut-Lime Matcha

Hangover Helper

December 2: Feast Day of St. Bibiana

Have a hangover from holiday partying? Then get inspired by the “Coconut” song and invoke St. Bibiana (Vivian), patron saint of hangovers, for a home remedy.

If you put de lime in de coconut water and mix it all up with matcha powder, it will help relieve a bellyache and headache. This hangover helper keeps you hydrated from the electrolytes in the coconut water and provides a little pain relief from the caffeine in the earthy-flavored green tea powder. Limes can also quell the queasiness and add vitamin C to stabilize your blood sugar levels.

Personally, we have no need to drink this hangover helper as we aren’t too into the bar scene. But as designated drivers at a few holiday parties, we could offer this coconut-lime matcha hangover helper to those who have imbibed a little too much. Or you can also sip on this healthy concoction on the morning of the Feast Day of St. Bibiana for a natural boost of energy! Cheers!

Recipe

(Adapted from Shape magazine)

Ingredients

  • 1 cup coconut water, chilled
  • pinch of sea salt (we used Hawaiian sea salt)
  • 1 teaspoon matcha (green tea powder)
  • spritz of lime juice from a slice or wedge (also optional garnish)

Directions

In a small glass, pour the coconut water. Add a pinch of sea salt. Mix in the matcha. Spritz a little lime juice and stir. Garnish with a lime slice or wedge.

Notes

  • St. Bibiana died as a martyr (4th century) for her steadfast Christian faith. According to some legends, she was forced to drink liquid lead as part of her torture. After she was buried, healing herbs grew from her gravesite and were known to cure headaches, epilepsy and even hangovers! (We highly doubt that the healing herb was matcha since tea bushes were not grown in Rome.)
  • Take care during the holidays and don’t drink and drive!
 

November 9, 2017

Yiaourtopita

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Yiaourtopita

(Orange Greek Yogurt Cake)

November 9: National Greek Yogurt Day

There is a hilarious scene in one of our favorite movies, “My Big Fat Greek Wedding”, in which the bride and groom’s families meet for the very first time. The American groom’s mother presented a bundt cake to the Greek bride’s mother to be served after dinner as a dessert (and decorated with a flower pot in the middle of the “cake with a hole in it”).

Perhaps the Greek mother would have found it easier to pronounce yiaourtopita than bundt. And it is easier for us non-Greeks to call the following recipe Orange Greek Yogurt Cake (although lemons could be substituted). It could be baked in a loaf or round pan, but as a nod to the movie we baked the cake in a mini bundt pan.

This Orange Greek Yogurt Cake is terrific for teatime and also on National Greek Yogurt Day.

Recipe

(Adapted from Voskos)

Ingredients

  • 2 oranges, zested and juiced (about ¼ cup liquid)
  • 1 cup plain Greek yogurt
  • ¾ cup sugar
  • 3 eggs
  • ½ teaspoon vanilla or orange extract
  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola or vegetable oil

Directions

Wash and dry the oranges. Zest the rind and squeeze the juice. Set aside.

In a large mixing bowl, combine the Greek yogurt with sugar, egg, and juice.

Add the zest extract. In another bowl, combine the flour, baking powder and salt. Gradually mix this in to the wet ingredients. Add the oil and mix into a smooth batter.

Pour the batter in a well-greased mini bundt pan, loaf pan or round cake pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes (mini bundts) and 30-45 minutes for the loaf or round cake pan, testing for doneness. Remove from the oven and cool completely on a wire rack. Dust with powdered sugar and serve with a cup of tea (optional).

Notes

  • As an intermarried couple ourselves, of course we loved the movie “My Big Fat Greek Wedding”! There are many other films focusing on intercultural and interracial relationships. See the list here. 
  • We used full fat and whole milk Greek yogurt so the cake would be moist and not too dry.
  • National Bundt (Pan) Day is coming up in a few days on November 15.
  • Search our blog for other Greek recipes.
 

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