Edible Antics - Having Fun With Food

Social Media Breakfast

Each month I attend the Social Media Breakfast here in Madison.  I look forward to it because sometimes I feel like I'm in the Wizard of Oz- "Pay no attention to that girl behind the blog!" For one glorious morning a month I get to rest my weary computer eyes and talk to people face to

face about Edible Antics and my job as the Social Media and Public Relations Specialist at Wisconsinmade.com. This month was especially exciting because Wisconsinmade.com sponsored the breakfast, so not only did I get to talk to people, I got to use a microphone!  It's no secret I love to hear myself talk (it runs in the family, hi Dad!) especially when my voice is amplified. As part of our sponsorship, Wisconsinmade.com owner Linda and I gave the event's speakers, Allison and Rich from Google, some hand-decorated Thank You cookies.  If you're thinking of getting involved with the Social Media Breakfast, either attending or sponsoring, you absolutely should and here's why.

The Social Media Breakfast is a great oppurtunity to get the word out about your business. I've become a regular customer at some of the places I've learned about through the Social Media Breakfast. I can't go to the grocery store without a CupCakes-A-Go-Go's Tootski's Toffee Crunch cupcake or two miraculously ending up in my cart. I have been teased for paying $7.00 for two cupcakes, but I have no shame- the enjoyment I get from these sinfully decadent cupcakes are worth every penny. I would have never become a regular cupcake buyer if it weren't for learning about CupCakes-A-Go-Go at the Social Media Breakfast.

Another reason to sponsor the SMB? Influencial people will talk about your business! The people who attend the Social Media Breakfast have thousands of Twitter followers, popular blogs, and active Facebook communities.  The attendees appreciate your sponsorship, so they will make it a point to mention you on Twitter and Facebook, and if you win them over with your baking skills, they might even give you a shout out and a link on their food blog- like I just did for CupCakes-A-Go-Go.

Social Media Breakfast groups gather in cities all over the country, but Madison is one of the best cities to attend a breakfast because there are some amazing learning oppurtunities here. Madison residents have a passion for local businesses and enterprenuership, and small businesses love Social Media because it is a relatively affordable way to get the word out. The little guys engaging in Social Media here in Madison attracted the big guy- Google.  Google sent represenatives to the area to help small businesses set up Google Places pages and learn to use Google tools better.  At September's Social Media Breakfast, Rich and Allison from Google told us about some tools we had heard of: Google Places, Google Analytics, and some new ones that we can't wait to use: Google Search Stories, and Google Trends.  Google has even set up a special website for Madison at Google.com/Madison.    It's kind of a big deal, so if you aren't involved with the Social Media Breakfast- what are you waiting for?

Check out the Madison Social Media Breakfast on Facebook, Twitter and LinkedIn to find out when the next event will take place.

 

Here's the Search Story I made! You can make yours here.

 

 

 

 

Favorite Mexican Food Recipes from the Web

I wanted to post my favorite Mexican food recipes in time for Cinco de Mayo but due to some technical difficulties I couldn't get it posted in time, but who cares! You can continue your celebration into the weekend and beyond because Mexican food is delicious any day of the year.  Check out some of my favorite Mexican food recipes from around the web. 

 Enchiladas Especiales Tacuba Style from Chef Rick Bayless - These require some work and make a big mess in the kitchen but, man oh man, they are so worth it! The sauce is made with spinach and poblano peppers so it tastes creamy and fresh.  I always make a big batch so I can enjoy the leftovers. 

Huevos Rancheros from Jamie Deen- Jamie Deen (son of butter worshiper and master of Southern cuisines Paula Deen)  isn't exactly the first person that comes to mind when you think of huevos rancheros but this recipe is spot on.  Huevos rancheros is one of my favorite things to order when I go out for brunch, so I've tried many different versions and this recipe has everything I love about the dish- meaty chorizo, creamy refried beans, fresh salsa- all topped with a yummy fried egg. 

Smokey Chicken Tortilla Soup from Rachael Ray- This soup has a smokey broth with tomatoes and chicken, but the toppings make this soup stand out.  Top with sour cream, tortilla chips, fresh lime, and to give your Mexican food some Wisconsin flare add some Wisconsin smoked cheddar and chopped Nueske applewood smoked bacon.

 

Food and Coffee: Return of the Coffee Snob

Have you ever had a bite of chocolate cake, then a sip of coffee and noticed how the coffee tastes even better than usual?  Careful pairing will make you enjoy your coffee and food even more.  Not sure which coffees go with which foods? The coffee snob is here to help! Below are a few of the coffee varieties from the Wisconsinmade.com Coffee of the Month Club and some foods to try with your cup of joe.  

 

 

 

 

Columbian - The medium acidity, strong body and hints of caramel flavor make Columbia blend a perfect pair for zuchinni breads or carrot cake.

Coasta Rican - This full bodied coffee makes a great partner for lightly flavored baked goods, so try this with a fruity muffin instead of sugary Kringle.

Guatemalan- This richly flavored, heavy bodied brew can stand up to a chocolate Kringle or even a caramel apple.

Kona- An aromatic cup of Kona coffee goes well with oatmeal, but tastes even better along side oatmeal cookies or O&H Bakery's famous Seven Sister's Coffee Cake.

Visit my Coffee Tips post if you can't get enough of my ex-barista coffee snobbery, and for more tasty coffee and food pairings, check out this helpful chart.

Good Coffee: Tips from a Coffee Snob

For me, good coffee is hard to come by, I confess I am a big coffee snob. During the week I grab a quick cup on the way out the door but on the weekends the snobbery is in full force.  I grind my own beans, use a French press instead of a drip coffee maker and slowly slurp while I contemplate the acidity and earthiness of my coffee. See, I told you I was a snob! Coffee is a hobby for me. There are so many ways to make it, so many varieties to try and making a cup of good coffee is an adventure! If you want to discover the wonderful world of coffee, here are a few tips to get you started.  The tips get progressively harder and more time consuming so start with number 1and work your way up to 5!

1. Make sure you use the right amount of grounds.  Not enough grounds will make your coffee taste bitter. Make sure you use 2 heaping tablespoons for 6 ounces of water.  A coffee scoop that holds 2 tablespoons (like the one pictured above) will make it easy to get the right amount each time. 

2. Find the variety that you like. I didn't like coffee for the longest time and then I started to realize I enjoyed certain types of coffee. I prefer coffee with less acidity and an earthy flavor.  Many people prefer more acidic coffees and some people think that "earthy" coffee tastes like feet.  Everyone has a different preference so find the coffee that's right for you. Try a coffee sampler gift basket with many small bags of different varieties, or join a coffee of the month club to have different types of good coffee delivered to your door each month. You'll discover a favorite in no time.

3. Buy whole beans and grind your own. Once the coffee beans are ground they start to lose flavor so it is best to grind your coffee right before you start to brew. Coffee grinders come in many different sizes and price ranges, and you can usually find a small one that will do the job for $20 or less. Just make sure to use your grinder for coffee only! Grinding spices in your coffee grinder will change the flavor of the coffee. If you don't have a grinder, grind it at the grocery store or have a coffee shop do it for you.

4. Try using a French press.  A French  press is a carafe that you can make coffee in.  You just add the grounds, pour in boiling water, let the coffee sit for 4 minutes and then press down a plunger that holds the grounds at the bottom so they don't end up in your cup.  This takes more time than a drip coffee maker so it isn't very practical for the grab-and-go coffee drinker, but makes a great weekend treat.  The French press method allows for more of the oils in the grounds to get into the coffee, making it taste much better than the drip version. 

5. Roasting your own beans.  This is the next step in coffee snobbery for me. Wisconsinmade.com offers a  coffee roaster and bags of un-roasted beans for roasting your own coffee in your oven at home.  I haven't tried this yet, but so far the lesson I learned is the more time you put into your coffee the better it tastes! I will definitely be trying this soon so check back for more blog posts about coffee.

5 Things To Do With Juusto

Now that you know all about Juusto , you need ideas for how to eat it.  Between the suggestions I received from Facebook and Twitter  friends to the ideas from the cheesemakers at Pasture Pride Cheese, I have more ideas than I can fit in just one post.  So here is a list - you know how I love my top five lists- of ways to enjoy Juusto with minimal cooking. I'll test out some of the more cooking intensive (but still easy of course) recipes at home and report back in future posts, but for now enjoy these simple preparations. All of these ideas taste best with warmed Juusto- to warm it, place it in a skillet, microwave or oven for a few minutes. 

 

1. Breakfast- Drizzle warmed Juusto with honey, maple syrup, or jam- you get bonus points if your drizzle is made in Wisconsin! Enjoy the Juusto with your morning coffee.  Some cheeselovers even dip it in the coffee, yum!

2. Appetizer- Cut the warmed Jalapeno Juusto in to strips and serve with salsa- no one will miss the chips!

3. Pizza Lover's Delight- Cut warmed Juusto into strips. Dunk the strips in pizza sauce.  Kids will love this one, especially with Italian flavored Juusto.

4. Go Vegetarian- This is probably my favorite Juusto tip! Use in the place of meat for a real cheeseburger.  Warm up a burger sized hunk of Juusto then put it on a bun with your favorite burger toppings. 

5.Go Low-Carb- Take a full piece of Juusto and carefully slice it in half so you have two thin peices that are the same size as the original piece. Use the cheese as your bread- add mustard and ham for a low-carb ham sandwich. 

What is Juusto?

                                                                             Juusto is a versatile cheese that cheeselovers enjoy as a snack, an appetizer, and even for breakfast. Juusto originated in Finland, but cheesemakers in Wisconsin -the land of all foods awesome and cheesy- make an excellent Juusto as well.  Cheesemakers pre-bake slice-like slabs of cheese in an oven until they develop a golden brown color.  The sliced shape earned Juusto the nickname bread cheese. 

    Pasture Pride Dairy in Chaston, Wisconsin produces several flavors of bread cheese including Jalapeno, Chipotle, and Italian. The diary also makes a Juusto variety with goat's milk which they call - get ready!- Guusto. Whether the milk is from a goat or a cow, you can be sure that your Juusto is made with the best quality milk available.  Amish farmers supply Pasture Pride with the finest milk- cow's milk contains no BGH, and the milk is shipped to the dairy daily for the freshest possible cheese.  How do you eat Juusto? Well...I'll save that for another blog post, but let's just say, you don't want to eat this cheese cold.  Juusto is made to be warmed until melted and delicious.  Check back soon for a post with tips on how to best enjoy Juusto. 

Fig Spread

Fig spread became one of my favorite ingredients by accident.  I received a jar as a gift from Wisconsinmade.com for Christmas and wasn't sure what to do with it. The spread, by Quince and Apple, is made in small batches with ingredients from local Wisconsin farms, so I couldn't wait to try it. The figs taste a little fruity, sweet, and tangy.  Off to the Internet I went, in search of tasty fig recipes and I wasn't disappointed.

Croque Madame-  Sounds fancy, looks fancy, but really it's just a French ham sandwich with an egg on top.  This recipes uses a salty Italian ham called prosciutto which makes for a nice contrast with the fruity figs that are spread on a slice of crusty white bread. I made these a few days in a row at all different times- breakfast, lunch, dinner...it's delicious any time of day.  Just make sure your brick cheese is from Wisconsin!

Fig-Prosciutto Pizza- This fig recipe is from the Pioneer Woman, and I have never cooked a recipe of hers that I didn't absolutely love.  Like in the Croque Madame, she pairs the figs with the prosciutto but adds arugula, parmesan, and fresh whole milk mozzarella. Serve this pizza with a glass of wine and you have a classy romantic dinner. 

So that's the story of how a mystery ingredient turned into one of my favorites. You can get the fig spread at Wisconsinmade.com, where there are some more tips on how to use it- on crackers with goat cheese, or (get this!) as an ice-cream topping!

Ok blog world, now it's your turn. What's your favorite way to use fig spread? Or figs in general?

 

 

 

 

Recipe for Pancakes

I'm always on the look out for a great recipe for pancakes.  Not a recipe for pancakes from scratch, but recipes to jazz up your standard pancake mix.  After much experimentation with different pancake add-ins, I am ready to share my favorite recipe for pancakes- Orange Ricotta Pancakes!  Leave it to a Wisconsinite to add cheese to EVERYTHING!  I would bet these are the lightest and fluffiest pancakes you have ever tried, so fire up the griddle and get cooking. Click to see the recipe.  

Favorite Recipes of 2010

 As 2010 comes to an end, everyone seems to be reminiscing about their yearly favorites: favorite news stories, favorite YouTube videos,  and here at Edible Antics we're thinking about our favorite recipes! Narrowing them down to 10 favorites wasn't easy, but I hope you like the tasty results of the first half of our favorite recipes list.

 

 

 

First Thanksgiving

The foods Americans eat at a traditional Thanksgiving are mostly inspired by the first Thanksgiving at Plymouth Rock, but have you ever wondered what the first Thanksgiving would have been like if it had happened in Wisconsin?

I know it's nearly impossible for the Pilgrims to take a river into the Great Lakes and arrive in Wisconsin, but it's fun to think about. What would native Wisconsinites have eaten to celebrate Thanksgiving? No, I'm not talking cheese and bratwurst, because those came later. What about the 1621 Wisconsinites? I'm sure the Natives would have been happy to invite the Pilgrims-Midwest hospitality and all.

 

After a bit of Wikipedia research, I have come up with a plausible dinner menu.  I make no guarantees to the historical accuracy of the following account, but I can almost guarantee it will make you smile.

The main dish would have probably been fish or deer, as these served as Native Wisconsinite's main source of protein. If the first Thanksgiving had been in Wisconsin, maybe Americans would celebrate Thanksgiving like we celebrate every Friday- with a fish fry!

Next we consider the side dishes. To my surprise, rice was a major component of the Native Wisconsinite's diet. In fact, one of the tribes was called Menominee, which means "wild rice people".  One of the Artisans here at Wisconsinmade.com, Chieftain Wild Rice, makes delicious wild rice side dishes in Spooner, Wisconsin.  Perhaps their name is a nod to the early Wisconsinite's favorite grain.  The family of our owner, Linda, has been known to subsist on a diet mainly of Chieftain Wild Rice during the holidays.  You can hear her talk about it on the Morning Blend.

Another ingredient early Wisconsin residents use that is stilll popular today is maple syrup. I doubt the syrup came in a decorative gift basket with pancake mix, but I bet they wish it did.

And dessert? Berries and nuts of course. Maybe if the Pilgrims brought some flour from England they could get together to make a kringle.

Now that I have my First Wisconsin Thanksgiving menu all planned out, I need an authentic location to eat it.  Does anyone know where I can rent a Wigwam? Preferably one with heat?