It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes.
Your Questions:Why is bone broth suddenly so popular? I keep seeing articles about restaurants selling cups of hot broth. – Jamie in Pennsylvania
I think this is another case of Grandma Knew Best and we are slowly realizing it. A century ago everyone made their own broth from the bones leftover after dinner. With our current convenience driven mindset, buying cans of “broth” that lack in both flavor and nutrients is the accepted norm.
I highly encourage you to make your own homemade broth. It’s not hard and your body will appreciate the nutrients, minerals, and natural gelatin in the broth.
Simply save the bones from your last meal. Throw them in a stock pot with a few bay leaves and peppercorns. Cover with water, and simmer covered for a few hours. Occasionally skim off any froth that forms on the surface of the broth as its cooking. You can also add onion peels, celery stem ends or any other veggie that suits your taste for the last 20 minutes. Strain and use immediately or freeze.
Your Recipes:Chocolate Banana Cream Pie
From Karon in LancasterThis is my favorite pie.
Cream Layer:2 tsp vanilla extract
1 tsp unflavored gelatin1 cup whole milk
5 large egg yolks1/4 cup honeyChocolate Layer:
2 ozs dark chocolate2 Tbs whole milk
1 Tb butter3 Tbs honey1 graham cracker pie crust
2 large ripe bananas, sliced 1 cup whipped cream
For the cream layer: Sprinkle the gelatin over the vanilla and let it sit for 10 minutes.
Bring the milk to a simmer over medium heat.
Whisk the egg yolks and honey in a bowl and then pour in the hot milk while whisking to temper the eggs.
Pour it back in the pan and cook on low heat for 5 minutes stirring the whole time, or until the sauce coats the back of a spoon. Don’t let it boil. Remove from heat and stir in the gelatin. Chill in the refrigerator for 30-40 minutes, until cool but not set.
For the chocolate layer: Melt all the chocolate layer ingredients in the microwave or on the stove. Pour it into the pie crust,
When the chocolate has cooled, layer the sliced bananas.
Pour the cream over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.
Spread the whipped cream on top.
Baked Bread and Butter Pickle Chips
From Michael in Honey BrookWe baked these in the oven rather than frying them. We thought they might be healthier.
20 Bread and Butter Pickle Chips
1/3 cup buttermilk 1/4 cup flour
1/4 cup egg substitute or 1 large egg, whisked
1/2 cup Italian seasoned bread crumbs
1/4 tsp garlic powder2 Tbs grated Parmesan cheese
Preheat oven to 450 degrees .Using a paper towel, pat the pickles dry.
Using cereal bowls, put buttermilk in one, flour in the second, egg in the third, and mixed bread crumbs, garlic powder and Parmesan cheese in the fourth bowl.
Using a fork, dip the pickles in the buttermilk, followed by the flour, then the egg, and finally the bread crumb mixture.
Place the coated pickles into an oiled cookie sheet. Bake for 6 minutes, turn pickles over and bake 6 more minutes.
Serve warm. Use Ranch dressing for dipping.
Note: Different types of pickles may be used. The ingredient amounts will vary depending on the size of the pickles.
This is Davina Weinhold’s final column for Tri County Record. We wish her the very best of luck and hope that she will submit guest columns every once in awhile. Tri County Record editor Lisa Mitchell will continue the Through My Kitchen Window columns, adding her own spice and flavor to the weekly column. Please respond the following question. How do you replace eggs in a recipe? Send your suggestions and your personal recipes to throughmykitchenwindow@gmail.com, which runs the third week of the month.
