Good morning, how are you? Welcome to our series sharing Food Holidays: August 10th, 2021. Take a look at the Holidays being celebrated today and let me know which one you most would like to celebrate and why.
Did you know today is National Panini Day? I wish I still had my Panini Grill because a Grilled Cheese Sandwich sounds yummy for lunch this morning.
David could have a Hot Ham, Turkey and Cheese Panini. As for Charlie I am not sure he would eat either Sandwich but then again he has been trying new things so he might try David’s Sandwich.
For Christmas I think I will get David Aigostar Panini Press with removable plates, Electric Indoor Grill Smokeless, with Non-Stick Coated Plates, Opens 180 Degrees, Stainless Steel Sandwich Maker with Temperature Control & Timer, 1500W then we can have sandwiches at anytime.
Open up flat to 180° and double the efficiency for full grill
Open to 90° to grill one side with less place requirements
Close it as panini press, saving you time and labor
Celebrate the Panini!
- August 11, 2015 is the first ‘official, National Panini Day*
- The first U.S. reference to Panini, a ‘pan warmed Italian Sandwich’ dates to 1956 in an article about an Italian Street Fair.
- Panini’s are said to have originated in Lombardy, Italy, in response to the demand among Milanese office workers for a quick lunch without sacrifice in flavor and quality
- In the late 1970s & 1980s. Trendy U.S. restaurants, particularly in New York, began selling Panini’s.
- In many English-speaking Countries, a Panino , from Italian, meaning “small bread, bread roll” is a Grilled Sandwich made from a Baked Foll or any thing other than sliced Bread.
National Raspberry Tart Day
Today is National Raspberry Tart Day! The Raspberry Tart is the perfect combination of a crispy crust, creamy filling, and fresh Fruit. Tarts originated during the Middle Ages. Sweet Fruit-topped Tarts are the most popular, many savory and salty varieties also exist.
For example, in France, many of these open-faced pies are made with Eggs, Cheeses, Meats, and Vegetables. Whether you prefer Tarts filled with Chocolate or goat cheese, tarts are always delicious!
To celebrate National Raspberry Tart Day, head to your local bakery to pick up one of these fresh-baked delights! Feeling creative? Make your own raspberry tart!
Ingredients
Tart Shell:
3/4 cup unsalted Butter at room temperature
1/2 cup Sugar
1/2 teaspoon pure Vanilla Extract
1 3/4 cups all-purpose Flour
Pinch Salt
Filling:
1 cup good Raspberry Preserves
1 1/2 pints fresh Raspberries (3 packages)
Directions
Special equipment:
A 10-inch-round or 9-inch-square False-Bottom Tart Pan
Excelle Elite Non-Stick Round Tart/Quiche Pan.
We’ve all been there. You’re so excited to try your amazing, cheesy, egg-y dish, when – oops. That old pan’s decided to hold on to the bottom of your breakfast. Suddenly, you’re looking at what can politely be described as a deconstructed quiche or, less politely, a big mess.
The good news is, with the Excelle Elite Quiche Pan, you can look forward to never having that problem again! Quiches and tarts come out effortlessly thanks to the non-stick surface and quick release removable base. So go ahead make a worry-free quiche.
- Preheat the oven to 350 degrees.
- In the bowl of an Electric Mixer fitted with a paddle attachment, mix the Butter and Sugar together until they are just combined. Add the Vanilla. In a medium bowl, sift together the Flour and Salt, then add them to the Butter-and-Sugar mixture. Mix on low speed until the Dough starts to come together. Dump onto a surface dusted with Flour and shape into a flat disk. Press the Dough into a 10-inch-round or 9-inch-square False-bottom Tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of Aluminum Foil to fit inside the Tart and place it, buttered side down, on the pastry. Fill with Beans or Rice. Bake for 20 minutes. Remove the Foil and Beans, prick the Tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the Tart with Raspberry Preserves and place the Raspberries, stem end down, in concentric circles. If you are making a square tart, place the Raspberries in rows. Serve immediately.
Thank you,
Glenda, Charlie and David Cates
