Memorial Day Dishes

It's Memorial Day - a day to remember those who've served our country and sacrificed their lives for it ... for us.

Many people will be marching in parades or planting flags or somehow commemorating the occasion, and they'll get hungry. So here are some recipes for you, or for those who are relishing the day off - and their freedom - at barbecues or picnics.

These dishes, from the sweet to the savory, will do honor to your festivities, whatever they may be.

Red, White, and Blueberry Sangria

Strawberry Shortcake

Chocolate-Covered Strawberries

Berries with Sweetened Sour Cream

Blueberry Pancakes

Blueberry Bread Pudding

Grilled Chicken with Spiced Blueberry BBQ Sauce

Blueberry Streusel Cake

Pomegranate-Marinated Chicken with Honey-Grilled Pineapple

Bacon Cheese Mix-In Burgers

Frugal Floozie Friday - Mark's Carts, The Sequel

Mark's Carts - Ann Arbor's food cart sensation - keeps growing and offering even more fabulous items. I leapt at the opportunity when my friend Ingrid Ault, the force behind Think Local First, suggested that we meet at the courtyard on a lovely sunny evening. I'd visited last year, the opening season, and I was looking forward to going back in order to enjoy great treats from some of the new vendors.

At entre-SLAM a few weeks ago, I was able to try a grilled cheese sandwich with corn relish from Cheese Dream and healthy Indian street food from Hut-K Chaats, since several of the entrepreneurial cooks offered dinner options for the event. Last summer, I ate a bratwurst from eat (which now has its own physical building instead of a cart) and a rich chocolate dessert from Darcy's Cart. I've also tried vegan foods - a salad and a variety of pies and cookies - from The Lunch Room. I've eaten very well, but there was more tasting to do!

It is very easy to eat at Mark's Carts within our mandatory budget of $5 per person. Salads, cookies, ice cream, entrees, beverages ... all sorts of options abound for nutritious, locally sourced, creative, fun, and delicious food.

I ordered breadsticks from A2 Pizza Pi for a mere $3, thinking this would be a small snack while I debated my other options among the carts that were open; these were prepared in a wood-fired stove right next to the cart by a very charming young man named Nick. (Each cart keeps its own hours, with some open throughout the day, though they primarily serve lunch and dinner). Not only did I find myself with a serving the size of a dinner plate; but the breadsticks were crisp, chewy, tender, and utterly addictive. I offered Ingrid a taste, but she declined as she was waiting for a pizza; I proceeded to devour the entire serving myself, then, although I'd planned to only nibble.

The Margherita pizza - a classic with simple but stellar ingredients of tomato sauce, cheese, and basil - cost only $8 and could easily serve four. It was a great value, which was prepared fresh to order in a matter of mere minutes, and thoroughly enjoyed.

A friend of Ingrid's, Johnny, and his friend Robert who'd recently moved to town from Chicago, joined us for some great conversation and more amazing food. We chatted about gardens, nightclubs, where to eat, what to eat, and all sorts of fun topics. Food, of course, was at the core; all of us want to support local restaurants, run by our friends and neighbors. And turning this into a social event to share makes it all the better.

I found that Robert is, remarkable as it sounds, as obsessive about food as I am. He stops by every menu posted in a restaurant window to evaluate the offerings and determine what he wants to try (yup), admits to using a bit of lard in pie crust for the flakiness and tenderness it offers (yup), and wholeheartedly agrees that Grade B maple syrup, in all its dark and rich glory, is the only appropriate choice rather than the lighter - in both color and flavor - Grade A (yup). A kindred spirit!

So when Robert and Johnny ordered the Sunrise Cauliflower Bowl (pictured at the top of the post) from The Beet Box for an even $5, and then proceeded to rave about it, I knew it was great. (I had hoped to order the Watermelon Salad, but this cart hadn't been open when Ingrid and I first arrived, and I'd already filled up on the excellent breadsticks by the time the salad became available.) Baked cauliflower is topped with a yogurt-feta sauce, dried cherries, and mint to create a unique and vivid dish. It's innovative and nutritious, and Robert declared that he has now become a fan of this underappreciated vegetable.

Ingrid and I had also ordered refreshing $1.50 limeades from The Lunch Room, and Johnny had selected their Pad Thai for his main course. Robert chose a banh mi from San Street to accompany the cauliflower.

And this showcases one of the best parts of eating at Mark's Carts: there is something for everyone, regardless of food and dietary preferences. Not only can each person in your party order something different, but you can make an entire meal for yourself from a variety of carts and cuisines. How perfect is this for someone like me, who likes so many foods and who is so notoriously indecisive?

Grab some family and friends, and head on down to Mark's Carts for great frugal dining options. And on Friday evenings from 7-9 p.m., there's even live music. Food and fun for $5 or less ... just what I promise every week!

Mark's Carts
211 W. Washington
Ann Arbor, MI 48104



View Larger Map

Strawberry Orange Daiquiri

Anyone who knows me - frankly, anyone who spends 4 seconds with me! - knows that I'm a prissy girly-girl.  (One of my favorite t-shirts even proclaims it!)  I don't drink beer; I don't like it, although it's fabulous to cook with.  I don't drink hard liquor like bourbon or whiskey or tequila, and I loathe gin.  I don't even drink very much at all, although I do like to go to wine tastings and try to learn a bit while having fun.

But if I'm going to drink, I like the froofy drinks that usually come with paper umbrellas or fruit skewers or whipped cream.  What can I say?  They're light, they're festive, they're sweet, they're perky ... they're me!

This is an ideal cooling drink for summery weather, and it offers a flavor as vibrant as its color.  It's easy to make and easy to drink - not very strong at all.

And it's perfect for when you're just relaxing in the backyard, enjoying a beautiful evening with friends.

Strawberry Orange Daiquiri

1 10-ounce package Daily's Strawberry Daiquri, frozen
1 pint blood orange sorbet
6 ice cubes, crushed

Combine all ingredients in a blender and whip into a frenzy until well combined.  Serves 4.

Orange Pomegranate Iced Tea

It's Memorial Day - a time to honor those who have died in service to our country.  Traditionally, parades and events at historic sites take place, followed by picnics and barbecues.  Please don't forget the sacrifices that were made, which are being commemorated today, in the midst of planning for the food and fun later on.

A great drink to serve along with your holiday dishes is iced tea - a classic.  But why serve just plain ol' tea when you can spiff it up a bit?

Although I'm noted for my sweet tooth (teeth!), I have to say that I'm not a fan of the sweet tea that is so popular in the South.  It's just too, too much for me.  I'd rather plain tea, or sometimes I add just a spritz of juice from a lemon wedge.

So this citrusy tea - with hints of spice and a touch of tartness from the pomegranate molasses - will be perfect today and throughout the summer.  Make a pitcher of it, and enjoy!


Orange Pomegranate Iced Tea

4 Constant Comment tea bags
2 orange spice tea bags
12 cups boiling water
1/4 cup sugar
4 ounces pomegranate molasses (available at Middle Eastern markets)

Place the tea bags into a pitcher; pour boiling water into the pitcher and let the tea bags steep for 10 minutes.  Remove tea bags, then stir in sugar and pomegranate molasses.  Refrigerate until cold, then serve over ice.

Makes 12 cups.

Frugal Floozie Friday - Jolly Pumpkin Cafe & Brewery

Jeremy had been wanting to try the Truffled French Fries at today's Frugal Floozie Friday feature - the Jolly Pumpkin Cafe & Brewery - since I first told him that I'd found the intriguing dish while searching through a variety of menus one day while making a list of restaurants to visit.  He's not a fan of mushrooms, usually, so I wasn't very sure that he'd enjoy these.

So imagine how thrilled I was when Jeremy announced that "These are pretty delicious.  These are the best fries ever!"

They were utterly irresistable - so crisp, so fragrant with rosemary, so subtly and perfectly flavored with truffle and salt - that we'd have each happily devoured our own serving rather sharing.   The fries were perfectly complemented by a rich mayonnaise-based dipping sauce - ketchup would be a sacrilege.  I've already made a note to myself that these fries will be on my Top 10 list for the year.  And they only cost $5, our mandatory per-person budget, despite a truly generous portion!

Another fabulous dish, though one that would need to be split to stay within budget (it could easily feed 4, particularly served with the fries) is the Three Cheese Pizza for $9: "Herb flecked ricotta, parmesan and gruyere cheeses, with shaved broccolini, caramelized onions and salsa verde."  The cheeses were rich and creamy atop a crisp, hand-formed, granite-baked crust ... sigh.  Purely, simply delicious!

I'm sure some of you are wondering why I'm focusing on the restaurant's food offerings and ignoring the brewery options, since Jolly Pumpkin is noted for its beer and ales.  Well, first of all, I don't drink beer - that makes me sufficiently ignorant of the offerings that I shouldn't dare to pontificate about them.  And a pint would just about use up our $5 per person budget - to my thinking, more food and less beer is a better value.  But I certainly don't want to discourage anyone from enjoying one of the fabulous creations.

In lieu of beer, Jeremy tried a $4 non-alcoholic Black and Tan, which is equal parts ginger ale and artisan ginger beer.  It was bright and refreshing, and would be spectacular on a hot summery day.

There are soups and ice cream available for $5 each, an olive assortment to split for $6.  Many options await you that all qualify for our $5 per person (or less!) budget.

The atmosphere is cozy and inviting, welcoming guests to come in and enjoy themselves without rushing.  Share some fries, indulge in pizza, nurse a craft beer ... just be sure to find your way to the Jolly Pumpkin, where the food is exceptional and there are great values to be found!


Jolly Pumpkin Cafe & Brewery
311 South Main Street
Ann Arbor, MI 48104
(734) 913-2730



View Larger Map

National Cocoa Day

Today is National Cocoa Day. And yes, you're looking at a picture of a warm drink made with white chocolate rather than with actual cocoa. Please don't write to chastize me!

"Cocoa" technically should be made with cocoa powder, but you know me - I always like to tweak things a bit. And I think that the word, in general usage, could include any form of hot chocolate drink even if that drink is made with white chocolate which actually isn't a form of chocolate at all. Don't think too hard, just suspend disbelief.

This white cocoa is the first recipe that ever won me a prize - $50 that thrilled me to such an extent that I became a veritable "contester," with membership in a cooking contest site and travelling to various competitions on a regular basis. I'm proud to say that I've won or placed in more than 60 contests, and it all started with this recipe. "I'm cooking and baking anyway, and someone might give me money for it??? Whee!"

Unfortunately, I don't have much opportunity for this endeavor anymore, as my jobs - both the full-time day job and the part-time writing gigs - take up the bulk of my waking hours (of which there are many, since sleep and I aren't usually very chummy). But every so often I still throw my proverbial spatula into the ring.

I'd entered this recipe into the AAA Michigan "Zero-Proof Mix-Off" in 1997 on a whim. They were seeking non-alcoholic beverages to support their campaign against drinking and driving at the holidays, and this was a perfect option. I was invited to demonstrate my recipe and serve it to judges at a live event, and was one of only five finalists.

I received an honorary prize simply for making it to the finals, while someone else won the $250 grand prize. But that was okay - I'd had success on my first try! I'd had a fabulous time. I'd learned a lot about presentation for future competitions. Everything about it was wonderful.

This is a ridiculously simple drink to make, and is a nice change from plain ol' hot chocolate (even though I do happen to love hot chocolate). Warm up with something a little different on our cold Michigan winter evenings, and be sure to celebrate National Cocoa Day somehow!

White Cocoa

1/2 cup white chocolate chips
3/4 cup whole milk
1/4 cup Vanilla Caramel Coffee-Mate
whipped cream and sprinkles, for serving

Place the white chocolate chips into a small saucepan and melt them over low heat. Add the milk and the Coffee-Mate, whisking until smooth. Heat until there are small bubbles around the edges and steam is just starting to form.

Divide the drink among two mugs, then top with whipped cream and sprinkles if desired.

Serves 2, but is easily multiplied.

National Chocolate Milkshake Day

More apologies to my friends, followers and other fabulous folks who stop by here! First I moved ... oy! And I'm still unpacking, 'cause after moving a loved one in my extended family passed away, immediately followed by a family member being hospitalized and still not doing well. And the Jewish High Holidays begin at the end of the month, so I'm working late and working 6 days/week. No excuses - I'm trying to keep up, trying to stay in touch! Just please don't take it personally if I seem neglectful ... you're all in my heart and in my thoughts, even though I seem to have gone a.w.o.l.!

Thankfully, it's warmed up again after last week's distinctly Fall-like chill. Because today is National Chocolate Milkshake Day, and it's much more fun to enjoy a cool drink on a warm day!

You can make a basic version of this rich, delicious treat by using chocolate ice cream and plain ol' milk; but why not make it a bit more special?

Taking inspiration from the beloved Mounds bar - sweet coconut dipped in dark chocolate - I added coconut milk to my milkshake. After all, it's a fabulous flavor combination in any form!

Whether you glam up your drink or rely upon the old favorite in its beautiful simplicity, be sure to celebrate National Chocolate Milkshake Day somehow!

Chocolate Coconut Milkshake

2 cups chocolate ice cream
3 tablespoons chocolate syrup
3/4 cup coconut milk
1/4 cup chocolate milk
whipped cream, for serving

Combine ice cream, syrup and coconut milk in a blender; puree until smooth. Pour into a tall glass, top with whipped cream, and enjoy!

Serves 2.

Red, White and Blueberry Sangria

I hadn't made sangria for ages and ages, until one evening it just seemed like the perfect thing to drink while sitting on the front porch on a beautiful evening. Champagne is for weddings, beer is for football games, and sangria is for sunny summer days!

And this variation - a festive holiday concoction featuring red wine, white sparkling lemonade, and blueberry syrup - is ideal for today's 4th of July celebrations.

Sangria is easy to make, is a gorgeous deep vibrant shade of red as the sun shines upon it, and is sweet and refreshing. Pair it with burgers, chicken, ribs, corn, potato salad - all the traditional foods 'n' fixin's - and you've got a party!

I've given instructions for making the blueberry syrup; but there's not really a recipe for the sangria, merely a simple "how to" for making this fabulous drink by the glass. And it's one of those things where you can modify the proportions to suit your own tastes, or even make a non-alcoholic version using cranberry juice (or one of the multitude of variations on that basic version). Feel free to multiply everything and place it into a pitcher for serving many.

Enjoy the parades, proudly wear your patriotic colors, offer thanks to those who've sacrificed for our freedoms, and toast the holiday with this celebratory sangria.


Red, White and Blueberry Sangria

Blueberry Syrup:
4 cups blueberries
4 cups water
1 cup sugar

Bring everything to a boil in a medium saucepan, then lower heat to medium; boil for 10 minutes, stirring occasionally, then mash the blueberries. Strain out the solids and reserve the syrup.

Into each large wine glass, place:

1/4 cup blueberry syrup
2/3 cup red wine
2/3 cup sparkling lemonade
4 ice cubes
1/2 lemon slice x 2
1/2 orange slice x 2

National Peaches 'n' Cream Day

Today is National Peaches 'n' Cream Day. What a fabulous thing to celebrate!

There are a lot of culinary matches that were made in heaven -- peanut butter and jelly, spaghetti and meatballs, chocolate chip cookies and milk -- and the pairing of lusciously ripe peaches with rich cream ranks right near the top of the list.

But I didn't want to just offer a recipe for sliced peaches with whipped cream, or tell you to simply buy a container of peach ice cream -- those would have been boring.

At the same time, I also didn't want to give you recipes for cake layers, whipped cream frosting, and all sorts of complicated and labor-intensive efforts that would detract from the simple beauty that is peaches 'n' cream.

And so, I offer something ridiculously simple and yet still seductive: a store-bought prepared peach daiquiri paired with vanilla ice cream to make a rich dessert-like drink ... peaches 'n' cream with a kick!

Peaches 'n' Cream Daiquiri

2 cups vanilla ice cream
2 cups Daily's prepared peach daiquiri, at room temperature (available near the freezer section); substitute milk, if desired
1 cup peach sorbet
peach slices for garnish, optional

Place ice cream, prepared daiquiri (or milk), and sorbet in a blender and whir until smooth and frothy. Garnish with peach slices, if desired, and serve immediately.

Serves 2.