It's said that time can be measured in memories. Maybe a song on the radio takes you back to the days of your youth, or an old photograph may immediatly transport you to the moment it was snapped. But what about food?
Some dishes are just so intrinsically linked to the eras they were created that to discuss them, is to also discuss a very specific decade, year, or even day.
On this episode of Short Oders we're going to be disucssing some of those foods. Specifially ones that take us back to the heady days of the 1950's, 60's and 70's. We call this episode 'Boomer or Bust,' and we think you'll enjoy this delicious flashback.
Want to follow along with the show in your kitchen? We've included our own recipes for each of these dishes below:
Contact us:
[email protected]
rhi-solutions.com
Instagram
Youtube
Fondu:
Ingredietns per serving
- 200g (7 oz) grated cheese of your choice (You can use any cheese to make fondue, even blue cheese is ok, but try to avoid very hard cheese like Sbrinz or Parmesan).
- 80-100mL (3 oz) liquid (wine, beer, grape juice, water, etc)
- 1 heaping teaspoon of corn starch (or potato starch / arrow root powder for people with gluten problems)
- 1-2 cloves of garlic, mashed.
- pepper, paprika, nutmeg powder
- Wooden spoon for stirring
Directions
Set burner (range or induction) to a medium low heat. Rub garlic on the inner walls and bottom of induction safe pot. Dissolve starch in wine and pour into the pot. Add in the cheese. Keep stirring well with a wooden spoon until it comes to a rolling boil. Turn off heat, sprinkle seasoning and move your fondue pot to your table and place it on the heating kit if usign a tabletop fondu setup. Serve with bread with lots of crust, cut into bite size cubes.
If you feel that the fondue is too watery for your taste, dissolve 1/2 teaspoon of starch in 1 teaspoon of liquid (wine, beer, water etc), add into the fondue little by little while stirring continuously. The fondue will thicken within 5-10 seconds, so add in slowly.
If the fondue is too dense for your taste, add in a bit more liquid while stirring. Keep stirring until the liquid integrated itself into the mixture.
Tang:
Igredients
.5 cup Sugar 1 cup Orange glucose 1 tsp tatri / citric acid/ nimbu sat Salt a pinch 4-5 drops orange fruit colour 1/2 tsp orange essence
1 glass cold water 2 tbsp tang powder 2-3 ice cubes
Stir!
Tunnel of Fudge Cake
Cake 1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Directions
Step 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Step 2 Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. Step 3 In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Mai Tai
Ingredients
1 1/2 ounces white rum
3/4 ounce orange curaçao
3/4 ounce lime juice, freshly squeezed
1/2 ounce orgeat
1/2 ounce dark rum
Garnish: lime wheel
Garnish: mint sprig
Directions
Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds).
Pour into a double rocks glass.
Float the dark rum over the top.
Garnish with a lime wheel and mint sprig.
