Rio celebrates Carnival. New Orleans enjoys Mardi Gras. Venice masquerades. This Fat Tuesday, feel that festive vibe and splurge on some classic carnival food. It’s not just for summer.
“Personally, I love carnival food,” said author Ann Hazan of Wayne. “I think it’s sort of like reckless abandon. Coming from a nutrition major, every once in a while it’s fun to let go and just enjoy this stuff.”
She and Irina Smith co-wrote “The Reading Terminal Market Cookbook,” which includes favorites like Pennsylvania Dutch funnel cake and creamy fudge – a simplified version with sweetened condensed milk.
“It’s delicious. It’s creamy, but you don’t have to worry about the candy thermometer and the soft-ball stage,” Hazan noted. “We wanted to have recipes in the book where people could do them easily.”
Funnel cake, for example, may be “a little messy to make,” but it’s not hard. And “kids love it!”
Just remember: “Keep your finger on top of the funnel opening until you get it over to the frying pan. Otherwise, you’ll have drips,” she said with a laugh. And “have good cleaning supplies available.”
Popularized at the Kutztown Folk Festival, funnel cake traces its roots to Arabic and Persian dishes, explained Hazan, who grew up with a yeast-risen Greek version.
Funnel cake “was brought to this country by the Germans, and when it was brought here, they made it with baking soda,” she added.
On the savory side, try the chili dog recipe from Franks A-Lot, featuring draft beer, coffee and “chili powder to give it a little zip.”
And for a twist on tradition, how about a lobster corn dog?
“It’s a fun food, and then you bite into it and you get that gourmet taste,” said John Serock of John Serock Catering in West Chester, whose Parmesan truffle popcorn also elevates carnival fare to new heights.
“I love the flavor of it,” he described. “You get that earthiness from the truffles, but it’s not overpowering.”
“Truffle oil’s not cheap, but it goes a long way.”
Parmesan Truffle PopcornIngredients
1 tablespoon vegetable oil1 cup popcorn kernels
3 tablespoons truffle oil2 tablespoons grated Parmesan cheese
Salt to taste (up to 1 teaspoon)
InstructionsPrepare popcorn with vegetable oil in an air popper or in a lidded pot on the stove. Then drizzle with truffle oil; sprinkle with Parmesan and salt.
Recipe courtesy of John Serock Catering
Chili DogsAccording to Russell Black, owner of Franks A-Lot, using top-quality hot dogs and unusual toppings makes the difference. Franks A-Lot also serves barbecued chicken, homemade hamburgers, kielbasa sausages and incredible cheese cornbread. The addition of beer and coffee in this dish gives it a boost. The chili can also be served in bowls. (The recipe makes about four bowl-size servings.)
Ingredients1 tablespoon vegetable oil
1 large onion, sliced 1 green pepper, sliced
2 garlic cloves, minced 1 pound ground beef
Salt and freshly ground pepper to taste
3/4 cup draft beer1 cup tomato sauce
1 to 2 tablespoons freshly brewed coffee
1 tablespoon chili powder12 hot dogs, boiled or grilled
12 hot dog rollsInstructionsPlace the oil in a medium skillet and cook the onion, pepper and garlic over low heat until softened, about 10 minutes. Add ground beef and cook until well browned. Season with salt and pepper. Add beer, tomato sauce, coffee and chili powder, then cook about 20 to 30 minutes, stirring often, until thickened. Place hot dogs in rolls, top with chili and serve. Makes enough chili to top 12 hot dogs.
Recipe courtesy of “The Reading Terminal Market Cookbook” second edition
Creamy FudgeYou can buy different flavors of fudge at the Sweet as Fudge Candy Shoppe. Their classic fudge is made with real cream and butter. Here is a fudge recipe we discovered that is easy to make at home. A couple of tips: Use a little cooking spray on your paper lining. And when cutting the fudge, run the knife under hot water so that it won’t stick to the fudge.
Ingredients3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Pinch salt3/4 cup chopped nuts, walnuts or pecans, optional
11/2 teaspoons vanilla extractInstructions
Line an 8-inch square pan with waxed paper. Leave enough overhang to lift the fudge out when cooled. In a heavy saucepan, heat the chocolate chips, condensed milk and salt over low heat. Stir occasionally until the chocolate chips have melted and mixture is smooth. Remove from heat and cool slightly. Stir in vanilla. Add nuts, if using. Pour mixture into prepared pan and chill for 2 hours, or until firm. Lift fudge out of pan, peel off wax paper and cut into squares. Store fudge in refrigerator. Makes 25 pieces.
Recipe courtesy of “The Reading Terminal Market Cookbook” second edition
Pennsylvania Dutch Funnel CakeFunnel cake is so much fun to make and eat – a special treat for kids of all ages. A funnel cake pitcher or a regular funnel can be used to make these fried pastries. This is an easy version of a timeless treat.
Ingredients11/3 cups all-purpose flour
3 to 4 tablespoons sugar (or half cane and Demerara sugar)
1 teaspoon baking soda 1/8 teaspoon of salt
1 egg 1 cup whole milk (more if needed)
1/8 teaspoon pure vanilla extract, optional
Vegetable oil for fryingConfectioners’ sugar for dusting
InstructionsIn a bowl, combine flour, sugar, baking soda and salt. In another bowl, beat egg with milk and add vanilla, if using. Combine wet and dry ingredients and stir until smooth. If batter is too thick, add a drop or two more of milk (it should have the consistency of pancake batter).
In a 10-inch skillet, heat oil, 1 inch deep, until hot but not smoking. Spoon about 1/2 cup of batter into a funnel (funnel opening should be no smaller than half an inch wide). Place a finger over funnel opening so batter won’t drop out. Hold funnel over hot oil, release your finger and let batter stream slowly out of funnel. Use a circular motion, starting in center and working outward to form a spiral. Cook until lightly golden on one side, then using two spatulas, carefully turn over and cook other side. Funnel cakes will be done in about a minute. With a slotted spatula, remove from oil, allowing excess to drip off and place on paper towels to drain. (Place in a warm oven until remaining funnel cakes are cooked). Repeat with remaining batter. Dust funnel cakes generously with confectioners’ sugar and serve immediately. Makes six funnel cakes.
Recipe courtesy of “The Reading Terminal Market Cookbook” second edition
