Sep 122012
 


We’re on a food bandwagon for the moment, finding ways to bide our time until Gothtober launches, and since we’ve been covering autumnal or scary foods, I thought I’d focus on a “scary” one that surprisingly, offers some history. It all started when my friend, Shannon Gallagher, handed me Church Suppers from Publications International, Ltd. saying “Oh, I’ve been meaning to give this to you.”
This collection of edible Americana is a dedicated treasury of time-honored baked, boiled, whirled, tossed, stirred and chilled masterpieces that have graced the counters and tables of religious organizations across the nation. But of all the casseroles, gelatins, puffs, spreads and crunches, the one that really conveys a pious yet humble and down-home type of American determination might be “Seafoam Salad.”
Seafoam salad is mint green, but tastes nothing like mint.
Seafoam salad is full of surprises.
The very illustrious and strange Seafoam salad was popularized by the lunch counter at Woolworth stores (officially open for business in 1878) and exists within the pantheon of the all-time great dessert salads. Unlike Waldorf salad (first created between 1893 and 1896 at the Waldorf Hotel in New York City) Seafoam salad’s dominating flavor leans toward sweet, not savory. Over the years, depending upon the region you were raised in, a Seafoam salad might contain pears or pineapples, maraschino cherries, mayonnaise or other unknown variations with the purpose of providing a “high performance” eating experience for luncheons, schools and congregations of sorts.
Seafoam salad is green and creamy or lumpy, which seems sort of like a perfect Halloween dish to me, which is why I’ll share this current version from PIL’s Church Suppers so that you have the most up-to-date version on hand.

INGREDIENTS:

2 cans (8 oz. each) Crushed pineapple in juice
1 package (4 serving size) lime gelatin
1 cup boiling water
1/2 cup cold water
1 package (8 oz.) cream cheese
3/4 cup coarsely chopped pecans
2/3 cup celery slices
1 1/2 cups thawed whipped topping

1.) Drain pineapple in sieve. Squeeze pineapple to remove most of the juice. Reserve 3 tablespoons of juice
2.) Place gelatin in medium bowl; stir in boiling water until gelatin is desolved. Stir in cold water and reserved 3 tablespoons pineapple juice.
3.) Beat cream cheese in large bowl with electric mixer until smooth. Beat in 1/4 cup gelatin mixture until blended. Slowly beat in remaining gelatin mixture. Chill until thick, about 1 hour.
4.) Stir in pineapple, pecans and celery. Fold in whipped topping. Pour into clear glass serving dish. Chill about 2 hours or until set.
Makes 8 to 10 servings, WOOOOO!

Oct 022011
 

Jessica Hlavac The PieMY LORD, what’s she going to do with that razor blade??? Will she cut her own wrists? Hijack a plane? Enter into an eternal blood oath with Lucifer himself? What terrible horror awaits you, dear viewer?!

Oh wait. What’s that cute little pie doing there? Hang on, let me check my notes. OH. It’s Jessica Hlavac, the mad genius behind i’m so tiny, where she showcases minuscule foods meticulously crafted with her very own, non-threatening hands! She makes everything from breakfast to dessert, all about the size of a quarter. You know, that thing in your pocket that’s only about an inch in diameter? Yeah, that. Just look at this croissant sandwich sitting on one of them:

Jessica Hlavac Croissant SandwichShe even admits to being a little crazy, having “made a whole damn tiny ham just to slice it up” and make perfect ham slice edges for this diminutive sandwich. CAN YOU STAND IT.

So here we are, on Day 2 of Gothtober 2011, wondering what sort of miniature madness Miss Hlavac has cooked up this time. Ok, it’s a pie. But if you think you can follow her steps and make your own pie, as if the sheer smallness and perfectness of her handiwork isn’t mind-boggling enough… well, she’s thrown you yet another curve ball. Just try and catch it.

Oct 022010
 

Trying to come up with something edibly creative has been the challenge for the SloCooking crew these past few years. This year was no different, with the added challenge of working with a music theme!

But never fear – zombies arise and musical chocolate was created – much to the joy of the four-year-old in the house.

For more culinary treats, visit SloCooking’s Blog and Two Cooks Catering.