Recipes Archives - Go Eat Give

BetterBody Foods Recipes That Are Nutritious and Delicious

Like many others, I filled my quarantine time with baking goodies, making ice cream, and binge-watching all my streaming subscriptions. However, with school starting in a month, I’ve decided it’s finally time for me to start working out and eating healthy again. Luckily for me, summer is the best time to explore new recipes because many fruits and veggies are fresh and packed with flavor. However, while I am enjoying the best vitamins and nutrients from fresh produce, I also want to be mindful of the ingredients in staples like flour, sugar, oils, and more. By using organic, natural ingredients, I learned that I can make food taste great and still be good for the body.

BetterBody Foods

Online health food store, BetterBody Foods sent me some samples of their products to try, including their Organic Coconut Palm Sugar, Organic Coconut Flour, Virgin Organic Coconut Oil, Avocado Oil, and Organic Quinoa. The following contains my genuine experiences and opinions about the products.

BetterBody Foods was founded by Stephen Richards who saw the devastating consequences of diabetes on his family. He wanted to make healthier food choices with “better for you” ingredients that he could share with his friends, family, and community.

I too wanted to explore how I can transform my everyday cooking into healthier alternatives with BetterBody Foods sustainable and organic products. By choosing to use natural and nutritious ingredients, I was able to still make great tasting food and meet my health goals.

Breakfast: Buttermilk Blueberry Pancakes

I typically wake up hungry and ready to eat, so I decided to make a big breakfast of buttermilk blueberry pancakes. Using BetterBody Foods Organic Coconut Flour, Organic Coconut Palm Sugar, and Virgin Organic Coconut Oil, I was very curious as to how these ingredients would affect the taste and texture of the pancakes.

Healthy alternatives that can be a staple in any dish you make!

Pancake Ingredients

Even though the coconut flour created a thicker batter than normal, once cooked, the pancakes came out surprisingly fluffy. The coconut oil added a delicious coconutty flavor that was offset with plump and juicy blueberries I added. The pancakes also had a subtle dried coconut texture, so you know the coconut flour is made from natural ingredients. Finally, the coconut palm sugar has almost half the glycemic index as regular sugar – this means our bodies digest and absorb it more slowly which reduces our risk for diabetes and heart disease. These yummy pancakes are gluten-free and vegetarian friendly. Therefore, we can enjoy them guilt-free!

Crispy, fluffy pancakes that are guilt free too

Fluffy Buttermilk Blueberry Pancakes

Buttermilk Blueberry Pancakes Recipe

Ingredients:

2/3 cup light coconut milk, room temperature
1 Tbsp apple cider vinegar
1/3 cup + 1 Tbsp BetterBody Foods Organic Coconut Flour, sifted
2 Tbsp BetterBody Foods Organic Coconut Palm Sugar
2/3 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3 large eggs
2 Tbsp BetterBody Foods Virgin Organic Coconut Oil
1 tsp pure vanilla extract
BetterBody Foods Virgin Organic Coconut Oil for frying
1 cup fresh blueberries

Steps 1 – 4

Steps 5 – 6

Instructions:

To make the buttermilk, mix the apple cider vinegar with the coconut milk and let it sit for a minimum of 5 minutes.
In a small mixing bowl, combine the sifted coconut flour, coconut palm sugar, tapioca flour, baking powder, baking soda, and sea salt.
In a large mixing bowl, combine the coconut buttermilk, eggs, coconut oil, and vanilla extract. Make sure your coconut oil is in a liquid state but still at room temperature. This is very important, otherwise your coconut oil will clump together!
Mix the dry ingredients in small batches into the wet ingredients. Scrape down the sides and make sure that the coconut flour is thoroughly mixed in. The batter will be thick because of the coconut flour.
Heat up your pan at a low/medium heat and add the coconut oil. Pour your batter in and slowly circle the pan to help spread the batter. Drop blueberries on top of the batter.
Once bubbles form on the surface of the pancake, flip and continue to cook until they’re golden brown. Continue until you’ve used all the batter.
Serve with fresh blueberries and maple syrup or honey.

Lunch: Crispy Korean Vegetable Pancakes (Hobak Jeon)

Kimchi, Squash, and Zucchini Korean Pancake

For lunch, I tried my hand at Korean pancakes that I learned how to make from Chef Jiyeon of Heirloom Market BBQ. She partnered with Go Eat Give in a live cooking demonstration during lockdown. You can find the recipe and the recorded video on Go Eat Give’s Facebook page. My first attempt was not particularly successful – my pancakes weren’t crispy and they reeked of vegetable oil. I was on a mission to improve my Korean pancakes!

I knew I had to change my oil. So I replaced the generic vegetable oil with BetterBody Foods Avocado Oil because of its neutral flavor and health benefits. To create a very crispy texture, I had to use a LOT of oil. This makes it even more important to use an oil that is good for you. Since avocado oil is a monounsaturated fat, it can help reduce the bad cholesterol levels in your blood. Next, the oil must be very hot, since we’re pan frying the pancake to make it crispier. Another great benefit of avocado oil is that it has one of the highest smoke points at 500 degrees Fahrenheit. Finally, I spread out the batter to make the pancake super thin – this allows the pancake to cook through without burning.

Making each of these changes, I was able to make perfectly crispy Korean pancakes.

Watch as Chef Jiyeon Lee teaches us how to make amazing Korean pancakes!

Dinner: Citrus Quinoa Salad

Fresh Citrus Quinoa Salad

At the start of quarantine, my friends started an old school recipe exchange to inspire ideas for new dishes. Quinoa was a popular ingredient, likely because of its versatility and health benefits. One of the recipes I received was a fresh and healthy citrus quinoa salad, which I wanted to make for dinner.

Since BetterBody Foods Organic Quinoa includes 6g of protein and 11% of the daily value of fiber per serving, I could have a salad that was light yet filling. Here’s a salad recipe, that’s simple and customizable to your personal taste.

Citrus Quinoa Salad Recipe

Ingredients:

1/2 cup BetterBody Foods Organic Quinoa
3-4 cups of spring mix
3 fresh mandarins, peeled
1/3 cup pistachios, chopped
1/3 cup crumbled feta cheese

Dressing:

1/2 tsp minced garlic
1 Tbsp Dijon mustard
1/4 cup Apple Cider Vinegar
2 Tbsp freshly squeezed lemon juice
2 Tbsp freshly squeezed mandarin juice
1/3 cup BetterBody Foods Avocado Oil
2-3 tbsp BetterBody Foods Organic Coconut Palm Sugar
Sea Salt and freshly cracked black pepper

Instructions:

Thoroughly rinse the quinoa to remove any residual bitterness. Following BetterBody Foods instructions – combine the quinoa with 1 cup of water, bring it to a boil, cover, reduce heat to medium low, and simmer until the water is absorbed. This will take approximately 15-20 minutes. Fluff and set it aside to cool.
While the quinoa cooks, prepare the dressing by combining all the ingredients in a mason jar. Add the salt and black pepper to your taste. Close the jar and shake to mix the ingredients. Put the dressing in the fridge to cool while you prep the salad.
In a large bowl, add the salad mix to the quinoa. Add the mandarins, pistachios, and feta cheese. Shake the dressing before pouring it over the salad. Add fresh salt and pepper to taste. Keep the salad and dressing separate if you don’t plan on eating the entire salad in one sitting.

Final Thoughts

Between diet and exercise, changing what we eat is most important to being healthier. As a self-proclaimed foodie, I never want to sacrifice the taste of my food. But with BetterBody Foods, I was able to make simple substitutions to improve the nutritious value of my meal while still keeping the delicious flavor. Try your hand at creating your own meals with BetterBody Foods or follow them on Instagram to see the fun and healthy recipes they’re cooking up.

Go Eat Give Recipe Contest With Betterbody Foods

Are you interested in eating healthier and cooking more nutritiously? Go Eat Give is hosting a BetterBody Foods recipe contest from August 1-10, 2020. Tag #GoEatGive in your public Facebook story or post with a photo of a healthy dish you made for a chance to win the following BetterBody Food products:

PBfit Protein Peanut Butter Powder

Oatsome Organic Oat Milk

PBfit Protein Peanut Butter Spread

PBfit Protein Almond Butter Spread

Be sure to be on the lookout for our Facebook announcement of the start of the BetterBody Foods recipe contest!

~By Melissa Ting, Marketing and Communications Intern at Go Eat Give. Melissa is an MBA student at Georgia Tech. She has a passion for discovering new foods and exploring new countries.

Chilean Vegan Pisco Sour Recipe

Pisco Sour is the house drink in Chile. Pisco is a popular brandy produced in Chile by distilling grapes, mainly of Muscat, Torontel and Pedro Jiménez varieties. Just like wine, the color, aroma and flavor of pisco can be described as fruity, clean, sweet, refreshing, woody and bold, depending on it’s variety.

There are four main classifications of pisco:

Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof).
Pisco Especial, 35% to 40% (70 to 80 proof).
Pisco Reservado, 40% (80 proof).
Gran Pisco, 43% or more (86 or more proof).

Did you know? Annual pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru.

I got a chance to learn how to make this cocktail from an expert bartender. Luis Mariano Cerda Monsalve is a mixologist and author of “Recetario – Pisqueria De Chile.” He has worked at the bars of the Ritz Carlton in Santiago, Cumbres Puerto Varas and now at Hotel Vira Vira in Pucon.

When you ask Monsalve for a pisco sour, his question is “what flavor?” I didn’t know that there were any until he pointed out that he makes it in mango, pineapple, cucumber-ginger, and several other flavors.

“Let’s try them all!” I had a pisco sour tasting hour at the hotel’s modern bar and Monsalve happily shared his recipe with me.

Vegan Pisco Sour Recipe

Serves 4

Ingredients:

1 cup fresh pineapple, diced

2 stems of rosemary + additional for garnish

1 cup lime juice

1 cup simple syrup

3 cups Gran pisco

Pour all ingredients into a blender and mix well on high speed for 1-2 minutes. Strain through a cocktail sieve.

Pour the liquid into a cocktail shaker and add crushed ice till its three-fourth full. Shake well and pour into flute glasses. Garnish with a rosemary stem and say cheers!

*Unlike the Peruvian pisco sour, Monsalve’s does not contain eggs so it is perfect for vegans.

Monsalve is also well versed with his wines too. Ask him about any winery and he will pull out a map to educate you about the different wine regions of Chile.

Monsalve’s other favorite pisco drink is Piscola, which is just pisco and coke.

Do you know the difference between Peruvian and Chilean pisco sour? If yes, please share below…

Add These Superfood Recipes to Your Diet

Most of us start off with a New Year’s resolution to eat healthy and loose weight. We go on salad only diets, avoid alcohol and sweets, exercise more regularly and try to convince ourselves, that we will burn off those pounds we accumulated through the holidays. But the truth is, most resolutions last about 3 weeks and majority of Americans gain 8-10 lbs. each year.

Perhaps this year you can try something different. Incorporate superfoods into your daily diet, throughout the year. Superfoods are exceptionally healthy foods that are packed with nutrients and have health promoting properties. Take the Aronia berry, for example. It is full of nutritional goodness and can make you feel so much better. It even comes in a supplementary form so check out this article on the aronia berry benefits to find out more about it. There are countless other superfoods that can help make your life healthier. Can you identify some of these superfoods?

Here are some recipes using superfoods from Peach Dish to get you started…

The SuperFood Salad

This hearty, filling salad is made with kale (high in Vitamins A, C, and K), wheat berries (packed with fiber and protein), almonds, olive oil (both healthy unsaturated fats), antioxidant-rich dried dark berries and pomegranate juice. Pumpkin seeds, or pepitas, and green soybeans, also known as edamame, add protein and iron. Learn more about the SuperFood Salad in this video.

Flatbread with Smoked Salmon, Artichoke & Arugula

Salmon has a high level of heart-healthy omega-3 fatty acids, iron, and protein. Artichokes are rich in magnesium while arugula is packed with Vitamin K and antioxidants. Some added lemon zest lends extra Vitamin C to this flatbread, and we create a more healthful base by using whole wheat flour for added fiber and protein.

Sautéed Chicken with Cauliflower, Arugula & Date Salad

Mediterranean ingredients jazz up everyday fare like chicken and cauliflower (the new kale of superfoods!). Salty olives and sweet dates are a tasty combination.

PeachDish is a Southern inspired, national meal kit delivery company. They are introducing a 2016 SuperFood Series this week, available now through February. Each refrigerated PeachDish box is packed with all the ingredients and recipes needed to make dinner at home. The Atlanta-based company ships nationwide and works directly with farmers and purveyors throughout the South to source the freshest ingredients. PeachDish’s in-house dietitian Mary Alice Shreve and Culinary Director Seth Freedman developed the nutritious, superfood-centric recipes as healthy menu options to kick off the new year.

The SuperFood Salad, incorporating 8+ different superfood ingredients, will be a mainstay on the menu throughout the series. Each week, a new SuperFood menu option will be offered. Expect dishes highlighting a variety of powerhouse ingredients, like wheat berries, pepitas, kale, edamame, and more.

~ Contributed by Laura Fryer of Blue Hominy Public Relations.

Cooking Teriyaki in Tokyo

Before I even recovered from my 12-hour time change, I headed to a Japanese Cooking Class on my first day in Tokyo (because that’s what I do when I first arrive in a new country). After an intense walk through the crowded Tsukiji Fish Market, where “tuna fish” is more of a prized commodity than food, I arrived at a small place than didn’t look like much of a cooking school from outside.

At Tsukiji Cooking School, everyone had to take their shoes off outside the door and put on slippers, as the local tradition dictates. There was a tiny kitchen where the chef and her two assistants were prepping our recipes. In the middle of the room was a dining table and chairs. We were given an apron, hand fan and printed recipes. Our instructor did not speak much English, but she had a translator.

During the 2-hour class, we learned to make miso soup, chicken teriyaki, spinach salad and Okonomiyaki (Japanese pancakes) – all from scratch! Although I consider myself to be a savvy chef, there were things I had not known about, especially because I never cooked Japanese before.

This Miso soup had very strong flavors. We first made a broth using whole seaweed and dried fish skeletons.

We made a delicious dressing of freshly ground roasted red sesame seeds with soy sauce, dashi, and lots of sugar, to flavor local greens that tasted sort of like spinach but crispier.

Okonomiyaki was fairly easy to prepare as most of the work involved only chopping. It is a savory dough full of vegetables, topped with sauce, mayo and seaweed. Apparently, there are parties around this dish where everyone sits around and grills their own pancakes.

Here are a few things I learned about Japanese cooking –

Japanese chefs cook with chopsticks. It was actually not that difficult and more practical, since the “spatula chopsticks” are much longer than the eating sort.
There are different kinds of seaweed, each with its own purpose. Depending on the texture and flavor, some are better suited for dashi (broth), others for toppings.
None of the recipes call for salt or pepper. In fact, there are no seasonings, spices or herbs added to the dishes we prepared.
Soy and sugar always find their place in most dishes. Contrasting flavors add enough seasoning to satisfy Japanese palates.
Teriyaki is a sauce added at the end, not a marinade. Common myth we have in the West since we tend to grill our meats.
You taste food with your eyes first. I was fascinated by how much time and effort the chefs put into making each component on the plate look perfect. Presentation is definitely very important.

The smell of seaweed remained on my hands the rest of the day, but I surely learned a lot at the Tsukiji Cooking Class. Once I returned to Atlanta, I tried all of the recipes and a few more.

Chicken Teriyaki Recipe (authentic Japanese style)

Ingredients:

2 large pieces Boneless Skinless Chicken Thighs

1 tablespoon Vegetable or Canola Oil

1 1/2 tablespoon Dark Soy Sauce

1 1/2 tablespoon Mirin (rice cooking wine)

3 tablespoon Sake

1 tablespoon Sugar

2 tablespoon Green Onions, sliced

Directions:

Heat oil in a large skillet over medium heat. Place the chicken in the skillet and remove excess grease using a paper towel. Cook for 8-10 minutes until golden brown on both sides.

Combine the soy sauce, Mirin, sake and sugar in a small mixing bowl. Pour the sauce over the chicken, cooking on low heat with a lid on. Flip the chicken few times so that it absorbs the sauce thoroughly. When the sauce is thick and well coated, remove from heat and travel to a plate. Slice the chicken into bite size pieces. Garnish with green onions and more sauce, if needed.

Seasonal Drink Recipes: Cherry Bomb Cocktail

Ever thought of a Cherry Bomb Cocktail? I hadn’t. Not until I visited Washing D.C this spring. In honor of the Cherry Blossom Festival, The Fairmont Hotel in D.C. had created a special Cherry Bomb cocktail. This smooth and delicious seasonal drink was perfect to celebrate the festival and fit right in with the spirit of the event!

Looking to enjoy this spring cocktail in the comfort of your home? Below is the original recipe provided by the mixologist at The Fairmont Washington, D.C.

Cherry Bomb Cocktail

Cocktail Ingredients:

1 Part Cognac
1 Part Cherry Brandy
4 Dashes Grenadine
4 Dashes of Cointreau
1 Splash Lemon Juice

Cocktail Preparation:

First, fill a shaker with ice cubes.

Then add all ingredients together.

Next, Firmly shake the concoction and then strain it into a chilled cocktail glass.

Finally, garnish your new perfectly made cocktail with lime and two cherries.

Interested to learn more about D.C’s Famous Cherry Festival? Click here to learn of GEG journey to the national city!

Cuban Tostones Recipe With Mojo Sauce

Are you a fan of Cuban cuisine? Want to learn to make authentic Cuban tostones recipe? Well, tostones is basically a savory plantain chip that is enjoyed as a snack or a side in many Caribbean cuisines. This recipe is very easy to make provided you have the right ingredients and a little bit of free time.

Cuban Tostones Recipe

Before we get started, here are a few things you will need.

Utensils:

chefs knife, paring knife, small vegetable knife
cutting board
large skillet
deep saucepan
frier spatula
rubber spatula
whisk
plate & bowl for serving
paper towels

Ingredients:

3- 4 green plantains (must be firm, not yellow)
1/2 cup vegetable or canola oil
1/4 cup olive oil
5-6 cloves of garlic
3/4 cup juice of sour oranges (Naranja agria)
1/2 teaspoon ground cumin powder
lots of salt & pepper

cuban tostones — Cuban Tostones with Mojo Sauce

Directions:

Peel the plantains using a sharp knife across the length of the skin. Loosen the peel along the cut and remove the peel by hand. Cut the plantain into 2 inches wide slices.

Heat the vegetable or canola oil in a large skillet over medium-high. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft. Remove the plantains and drain on paper towels. Use a plantain press or the palm of your hands to smash the plantains to about half their thickness. Fry the plantains a second time in the same hot oil, turning occasionally, until golden brown on both sides. Remove and drain excess oil with paper towels. Sprinkle with plenty of salt and pepper and serve warm.

The mojo sauce can be made ahead of time. Heat the olive oil in a deep saucepan on medium heat. Add the chopped garlic and fry about 30 seconds. Add the sour orange juice, cumin and salt, and pepper. Bring to a rolling boil and whisk if necessary. Adjust seasoning as needed. Remove from heat and cool. Serve the Tostones with a side of Mojo sauce in a small bowl.

Mojo is best served within a couple of hours of making, but can it keep for several days in an airtight container in the refrigerator.

Enjoyed this Cuban Tostones Recipe? Check out more recipes from Go Eat Give here!

Somrus – The Nectar of Gods

Finally, an Indian inspired cream liquor is in the market! Somrus meaning the nectar of Gods in Hindi, is a pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose. Already, spirit and wine enthusiasts are raving about this new cream liquor, naming it in Top 50 Spirits List of 2014. This decadent 750 ml bottle has an attractive gold coating and look more expensive than it is.

Somrus tastes like spiked up rasmalai, a creamy Indian dessert made with milk and similar spices. The alcoholic cream is great to add to dessert, top fruits, or simply make a toast to after dinner. I enjoyed it chilled in a shot glass, in lieu of dessert.

Here are some recipes from the makers of Somrus to try yourself…

THE NIRVANA

Ingredients

2oz Somrus
1oz Chambord
¾ oz Green Chartreuse
2 x Raspberries

Directions

Add all ingredients to a Boston shaker. Shake vigorously with ice. Serve in old fashioned or rocks glass over 3 x 1inch by 1inch ice cubes. Garnish with raspberries.

PRONE TIGER

2oz Somrus
1.5oz Aged Rum
1oz Espresso
1oz Amaretto
Garnished with cinnamon stick
Served in rocks glass

Add all ingredients to shaker and shake with ice. Strain into a chilled rocks glass and garnish with cinnamon stick stirrer.

SOMCHAI

Ingredients

1oz SomruS
3oz Chai Tea
1oz Milk
2 dashes rose water

Directions

Boil water. Brew black tea for 3-5 minutes. Heat milk to just below boiling. Strain out tea leaves and add tea to serving utensil. Add SomruS, milk, rose water and then serve in a handled punch cup.

Somrus can be purchased online for only $29.99.

12 Days of Christmas – Pear Custard Pie

Hear’s another recipe to keep your Christmas kitchen aroma!

Pear Custard Pie

Streusel

1/2 cup Original Bisquick® mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened

Pie

1/2 cup Original Bisquick® mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

HEAT oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

In small bowl, STIR 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.

In medium bowl, STIR all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.

BAKE 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

~ Courtesy of Janice Leary at St Frances Inn, Florida.

12 Days of Christmas – Turtle Dove Cheesecake

TURTLE DOVE CHEESECAKE

24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp. Butter or margarine, melted
1 Pkg. (14 oz.) Caramels
1/2 cup milk
1 cup chopped Pecans
3 Pkg. (8 oz. each)Cream Cheese, softened
3/4 cup sugar
1 Tbsp. Vanilla
3 eggs
2oz. Dove Chocolate

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

~ Courtesy of Janice Leary at St Frances Inn bed and breakfast, St Augustine, Florida.

12 Days of Christmas – Swan Cream Puffs

The historic St. Francis Inn (circa 1791) treats their guests 365 days a year to complimentary evening desserts that are homemade and uniquely created for a perfect ending before bedtime. After guests enjoy their dinner or activities throughout St. Augustine, they enjoy returning to the comforting parlor or dining room, sipping a beverage and indulging their sweet tooth on something yummy and surprising from cook Janice Leary’s kitchen.

For Christmas 2014, once again the Inn’s themed desserts will be paired with one of the 12 Days of Christmas. Each of the desserts below pays homage to the English Christmas Carol that represents a series of increasingly grand gifts presented on each of the 12 days of Christmas.

The song, first published in England in 1780 was without music and offered as a chant or rhyme. Representative of that era – the St. Francis Inn was built in 1791!

SWAN CREAM PUFFS

Pastry Puffs Recipe

Ingredients:

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup all-purpose flour, (spooned and leveled)
4 large eggs
Large zip-top bag
Directions

PREHEAT oven to 425 degrees. Line two rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.

Immediately REMOVE from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.

ADD eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).

PIPE batter into desired size mounds, 1 inch apart, onto sheets. For heads, pipe candy cane shapes on to parchment paper. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.

Filling:

2 Cups cold eggnog
1 box white chocolate pudding mix

PREPARE according to pudding directions. Let set, then scoop into halved puffs.

~ Courtesy of Janice Leary at St Frances Inn, Florida.