Opportunity Reopens Doors to The Over Bite - A Restaurant Review.

The Over Bite

133 E Center Street, Monticello, UT, 84535

(435) 485-0550

Hours of Operation: Friday-Tuesday 7am-2pm; Closed Wednesday,Thursday and Sunday.

 

 

 

Due to demands of full-time jobs, away from The Over Bite, the former owners needed to say goodbye to their dream child.  Fortunately, this provided an opportunity to Shylowe and Patrick Chadd, since they were seeking a new financial venture.  So, when opportunity came a-knocking, they opened their doors, and The Over Bite did too.  July 16, 2025 was reopening day, and the community has been singing their praises.

Shylowe, from Blanding, was no stranger to the restaurant industry, having experience in both waitressing/customer service, and management.  She received an LLC for her personal business venture, Wholesome Cravings, since baking is a passion.  Her expertise is in sourdough, and her bread, which is tender and delicious, is a best seller.  She also includes sourdough in the creation of cookies and cinnamon rolls which sell out of the display case quickly.  In essence, Shylowe is the “Queen of Sourdough”, and once you taste her baked goods, you will agree to that title.

Sourdough Bread, Cookies, Cinnamon Roll.

 

 

Not to be ignored is her supportive husband, Patrick, from Salt Lake City, and he is no slouch. While in Tooele County, he began “Patrick's Picture Perfect Painting LLC” which has become very popular for interior, and exterior painting, cabinetry refinishing, and drywall.  Good news for San Juan County, as plans are in the works for expanding this business here.  He understands the need for tradespeople, and hopes this will influence others to come into the area.

Back to The Over Bite, baking is done on premises as is the slicing of the meats and cheeses for their signature breakfast and lunch sandwiches, and salads.  While Sysco is a major supplier of food services, shopping locally, at Blue Mountain Foods, provides needed ingredients as well.  Shylowe and Patrick are lucky to have two hardworking staff members, Evan and Kennedy, and the steady stream of customers keeps them busy!

 

The menu contains some old favorites, but several newer items are becoming best sellers, like, the Gooseneck Grinder and Red Rock Gobbler.  The menu has also been streamlined, so decision making is quicker and easier.  My hubby, Roy, basically scarfed down the Hole in the Rock Hero; it was just too good to stop eating and take a breath.  Choosing toasted wheat bread, it contains: roast beef, pepperjack cheese, tomatoes, sprouts, red onion, mayonnaise, roasted red peppers and creamy horseradish sauce.  The creamy horseradish sauce is housemade by Shylowe, and truly umphs up the overall taste of this sandwich.

 

 

 

I ordered my favorite, the club, the Comb Ridge Club, with toasted wheat bread (white is another option), ham, turkey, bacon, Monterey jack and cheddar cheeses, tomato, lettuce and mayonnaise.  All sandwiches come with kettle style chips and a pickle spear. Since I was busy interviewing the Chadds, I could only devour have my sandwich, but that left me the other half to snack on later.  It was worth it at lunch time, and very well worth the wait at snack time.

 

The Chadds understand that sitting on their current laurels will not keep their business sustainable.  Food items we will be seeing in the future are housemade soups served in sourdough bread bowls, green chili as a soup and as a condiment, along with other hot items that will be perfect when the temperatures turn colder.  For the holidays, handmade candies will be for sale; and personalized gift baskets are an option for any occasion.  Also, do not be surprised to see the baking display case explode with new tempting sweets and treats.

Goals, focusing on the community, will be karoke and game nights, plus other activities, so our youth have someplace to hang out after school lets out.  Of course, the restaurant is available for catered events, meetings, club activities, or get-togethers.  There is great appreciation for the hard work and dedication of our first responders, so law enforcement, fire and rescue, and EMS are very welcome to stop in for a free cup of coffee, or cold beverage.

So, whether you are hankering for a breakfast or lunch sandwich, salad, or thirsty for a coffee beverage, smoothie, or any other of the cold drinks available, The Over Bite will satisfy.  Not hungry or thirsty, stop by anyway, say hello, wish the Chadds all the luck in the world, and support the success of The Over Bite!

Mary Cokenour

What is Your Torrone Mood, Hard or Soft?

One of the great advantages, of being raised in an Italian/Croatian neighborhood, is not just experiencing two cultures, but sampling the variety of foods. Not everyone has the financial benefits of being able to travel the world, to experience what each country has to offer visitors.  However, traveling around these United States, you can basically get many of the same experiences; remember, we are a very diverse melting pot of humanity.

One of the largest celebrations, in Italian culture, is the Feast of San Gennaro.  In New York City, in September, it is an eleven-day event, within Little Italy, featuring live musical performances, parades, religious processions, vendors of every type, but foods are the major sellers.  Over one million people flock to Little Italy to enjoy this celebration of Italian heritage and culture. 

If not in a New York state of mind; don’t let Billy Joel hear that, then consider vacationing in Las Vegas, Nevada; South Florida (Tampa and Hallandale Beach), or the Georgetown area of Seattle, Washington, again, in September.  Of course, I am biased, and will push the NYC celebration before any of those other areas.

What are the typical foods being sold by the vendors during the feast? 

-Sausage and Peppers: Grilled Italian sausage with sautéed peppers and onions, typically served on a roll.

-Zeppole: Deep-fried dough balls, often covered in powdered sugar.

-Cannoli: Crisp pastry tubes filled with sweet ricotta cheese.

-Arancini aka Rice Balls: Large, breaded and fried balls of rice, often with a savory meat filling.

-Other Italian Dishes: Pasta dishes, pizza, and various Italian desserts and sweets.

-Ethnic Foods: The festival also features foods from other cultures, reflecting the diverse culinary landscape of NYC.  This is what I am speaking about when I say, you can experience the cultures and foods of the world, just by visiting our own United States!

Now that I have you all drooling, time to talk about a favorite Italian candy, sold at feasts, given out at weddings, and packed into Christmas stockings…Torrone.

Torrone has origin stories tracing back to Greece and the Arabian countries, but it is Italy that takes full credit for its creation.  In 1441, Bianca Maria Visconti married Francesco Sforza, and became the Duchess of Milan.  Legend states that, at the wedding in Cremona, Italy, a candied confection was served in the shape of The Torrazzo, the bell tower of the Cathedral of Cremona. Hence the name, however, it is more likely named after the Latin verb "torrere," which means "to toast", and refers to the traditional method of toasting almonds, a key ingredient in torrone.

  

Torrone is primarily made from honey, sugar, egg whites, and toasted nuts, most commonly almonds or hazelnuts. Other additions include pistachios, walnuts, and added flavorings such as lemon zest, orange zest, or vanilla extract (pure form only, nothing less will do).  The texture of the candy can be hard and crunchy (duro), or soft and chewy (morbido); it all depends on the proportion of ingredients and the cooking process.  Once cooled, the candy can be cut into a variety of small shapes which can be wrapped individually; or into a large block that can be cut apart later on.  The taste has a rich, sweet, nutty flavor that may be enhanced by the addition of the lemon, orange or vanilla flavorings.  It can even be coated in chocolate after cooling and cutting!

Torrone is a very sticky and messy confection, so rice aka wafer paper is used to hold it together.  The rice paper is made from potato starch and water, has a negligible flavor, so does not interfere with the full flavor of the torrone.  Without the rice paper, the nougat would stick to everything, and be impossible to cut, even after cooling.

 

Those of you who enjoy creating homemade candies might want to give the following recipe a try.  Otherwise, torrone is available via online shopping, and during the winter holidays, make sure to push your local stores to get the product onto the shelves.  Santa Claus will be so impressed, he might just give you an extra special present in your stocking.

So, enjoy a taste of torrone, whether you create it yourself, purchase it, or even have the blessed opportunity of traveling to the Feast of San Gennaro.  September is not that far away!

 

 

Classic Italian Torrone

Ingredients:

2 sheets edible wafer paper (rice paper), trimmed to fit your pan.

3 cups almonds (whole, blanched), roasted.

1 cup pistachios, roasted (this can be optional, or use hazelnuts)

1 and ⅓ cups honey.

1 cup + 3 Tbsp. sugar.

2 large egg whites, at room temperature.

¼ tsp. pure vanilla extract.

⅛ tsp. kosher salt.

1 Tbsp. lemon zest or orange zest (optional).

Preparation:

Prepare the pan: Line an 8x11-inch baking dish with plastic wrap and place one sheet of wafer paper on the bottom.

Roast nuts: Roast at 350°F for 8-10 minutes until fragrant and keep them warm. (see Notes below).

Cook honey and sugar: Combine honey and sugar in a pot and cook over low heat for about 30 minutes, stirring constantly, until smooth. (See Notes below).

Whip egg whites: Whisk egg whites and salt until soft peaks form. Combine mixtures: Gradually whisk the whipped egg whites into the warm honey mixture in batches.

Thicken the nougat: Continue cooking the mixture over low heat, stirring constantly for about 40 minutes, until it turns brighter white and thickens. A small amount dropped in ice water should feel like soft clay.

Add flavor and nuts: Whisk in lemon zest and vanilla, then add the warm nuts and stir.

Set the torrone: Transfer the mixture to the prepared dish, smooth the top, and cover with the second sheet of wafer paper. Press down gently.  Be care, the mixture will be hot!

Cool and cut: Let cool at room temperature for 1-2 hours until firm. Remove from the pan and cut into 1-inch squares with a serrated knife.

Notes:

Patience and continuous stirring are essential, especially when cooking the honey and sugar and thickening the nougat; use a candy thermometer for accuracy. Soft torrone is made with a lower temperature, around 280-290°F, while hard torrone requires a higher temperature, around 295-315°F.  Work quickly as the nougat cools and thickens fast.

Wafer paper can be difficult to find; parchment paper or greased plastic wrap can be used instead, but must be removed before eating as these are not edible.

The roasted nuts can be chopped into smaller pieces instead leaving whole.  Then they can be spread more evenly throughout the nougat.

Mary Cokenour 

 

 

 

 

Traditional British Pub Food.

See that title, well, it’s not 100% correct.  When it comes to the word “traditional”, it’s geared towards the foods that are well known for that part of the United Kingdom.  Also, it has to be taken into account that other countries influenced each other.  Those, in England, did not stay put, as could be said for Scotland, Ireland and Wales, with a smattering of isles here and there.

Oh, and don’t forget all the invaders from Northern Europe (those Vikings were a randy bunch), and the Romans that marched through (the originators of the One World Order ideal).

When I write about British recipes, they are the typical ones I have seen depicted in television shows, movies, or written in one of my favorite genres, British mysteries.  I have already shared a few, San Juan Record, July 03, 2018 – The Cornish Pasty; June 26, 2024 – English Style Fish and Chips; and March 19, 2025 – The Ploughman’s Lunch.  When it comes to Shepherd’s Pie though, do a search on my food blog and you will find recipes that use the traditional ground lamb, and the not so traditional ground beef, elk, venison and alpaca.  Remember though, when I say “British”, it also refers to the influences from the surrounding countries of the United Kingdom.

So, if my kitchen was a typical pub kitchen, what would be on the menu?  Besides what I mentioned above, there would be: Bangers and Mash, Bubble and Squeak, Toad in the Hole, Yorkshire Pudding, and variations of Shepherd’s Pie, one featuring chicken.  Reading the first three recipe names, I bet you are wondering if I am cooking up food, or creating a weird new comic series. Yes, they are actual names of recipes which I will share with you.  By the way, the main meat ingredient for those three recipes is sausages; oh, those Brits just love their sausages.

 

Bangers and Mash

Bangers and mash is a traditional dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and peas.

 

 

 

 

Bubble and Squeak

Bubble and squeak is a dish made from cooked potatoes and cabbage, mixed together and fried.  Since cabbage contains a lot of water, it tends to make "bubbly" and squeaking noises as it wilts and cooks.

If, after making the first two recipes, you happen to have loads of mashed potatoes and chopped cabbage available, how about going Irish?  Colcannon, aka Irish Mashed Potatoes, is an Irish mashed potato recipe made with greens (cabbage, kale or mustard greens), scallions, and plenty of butter and cream.

 

 

 

Toad-in-the-Hole

 Toad in the hole is a traditional dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidneys.

 

 

 

Yorkshire Pudding

Yorkshire pudding is a baked pudding (more a bread than a dessert pudding) made from a batter of eggs, flour, and milk, traditionally served with roast beef or as part of a roast dinner in British cuisine. It's known for its puffy, crispy exterior and soft, slightly doughy interior. The batter is similar to pancake batter but thicker, and it's often cooked in hot fat, traditionally beef drippings, which contributes to its savory flavor. 

 

Yes, I have a traditional Yorkshire Pudding baking tin which consists of 6 cups/compartments, that are not attached like a typical muffin tin pan.  Metal rods hold each cup separate from each other.  They are deeper than muffin tins, so the puddings can rise up higher, crispier on the outside, and fluffier, yet still doughy, on the inside.

 

 

 

Shepherd's Pie/Cottage Pie

Cottage pie is a meat pie, traditionally made with ground beef, vegetables, and gravy, topped with mashed potatoes. In the USA, cheddar cheese is often mixed into the mashed potatoes.  While the terms cottage pie and shepherd's pie are often used interchangeably, shepherd's pie is traditionally made with ground lamb or mutton, and parmesan cheese is mixed into the mashed potatoes.

 

Traditional Shepherd’s Pie/Cottage Pie

Ingredients:

The Filling:

2 ½ lbs. ground lamb or beef (depending on which pie is being made)

1 large onion, diced

1 (4 oz.) can mushrooms, diced

2 Tbsp. tomato sauce or ketchup

2 Tbsp. Worcestershire sauce

1 (16 oz.) bag frozen peas and carrots

1 Tbsp. each crushed dry thyme and marjoram

1 tsp. pepper

2 Tbsp. flour

1 cup beef stock

The Topping:

6 large potatoes, peeled and cut up

4 Tbsp. butter

1/2 cup milk

6 Tbsp. grated parmesan cheese

1/2 tsp. ground black pepper

Paprika

Preparation:

In a large skillet, high heat, brown the meat and drain excess oil.  Add the onion and mushrooms, letting cook till the onion softens.  Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil.  Reduce heat to low and let simmer for 15 minutes.

While meat mixture is simmering, boil the potatoes in salted water until tender.  Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.

Preheat oven to 375F.  In a 3-quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top.  Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated throughout.

Makes 8 – 10 servings.  

When it comes to pure comfort food, this mixture of baked potatoes, meat and vegetables is definitely a must have. 

Creating the chicken cottage pie, cooked and chopped chicken breasts were used, instead of beef.  Whole kernel corn was added to the vegetables, instead of mushrooms.  Instead of tomato sauce or ketchup and Worcestershire sauce, I used 1 (10.5 oz.) can of cream of chicken soup, plus ½ cup milk for an extra creamy sauce.  When it comes to shepherd’s pie/cottage pie, not everyone eats a red meat of some type, so chicken is a great substitute.

There are so many cookbooks geared towards English pub foods, and if you’re wanting to purchase one, I say go for the older editions.  They have the more traditional recipes listed, instead of being updated to more modern trends and fads.  "Pip pip, cheerio, and all that rot!"

Mary Cokenour 

 

 

 

 

 

 

Mexico Does Sandwiches, Who Knew?

Inspiration for my culinary articles can come from the simplest of places: a novel, television show, movie, anime series, manga series, even commercial ads while playing a game on a cellphone.  Recently, an ad for “Get Your Guide” popped up and it was about Mexico.  Set the scene: Woman on an elevator is using her cellphone to book activities for her Mexican vacation.  She is suddenly pushed out of the elevator onto a hot air balloon ride, but then falls through the bottom to land upon a seat at an outdoor café.  She picks up a sandwich…wait, a what?  Oh, but then a Lucha Libre wrestler picks her up, and while being spun around on his shoulders, begins to eat her sandwich.  Wait, what, a sandwich?

Now hubby and I have been to many a small, and large, Mexican restaurant, and not once have sandwiches been a featured special, nor listed on the menu at all.  I have several Mexican cookbooks and, you guessed it, no mention of sandwiches.  Alright Google, do your thing!  Surprise, surprise, yes, sandwiches are common place, and depending on the region, there are specialty varieties. 

The Spanish for the word sandwich is torta with the simple definition of, “a sandwich made with a crusty bread roll, served hot or cold”.  However, there is a slang meaning for this word as well, “an overweight Mexican woman”.  So, let’s combine both definitions to get the full meaning of torta, “an overweight aka fat sandwich which can be served hot or cold”.  This way, no one gets offended, right?  When I begin explaining the different types of ingredients that go into the sandwiches, the term overweight aka fat will have more clarity. We had loads of fun creating different sandwiches, and feeling like the slang of torta ourselves.

 

First off, let’s go into the basic ingredients.

 

What kind of breads are used for tortas? The two most common breads used for Mexican tortas are telera and bolillo.

Telera is a soft, round roll with a slightly flattened shape and a crusty exterior that is not too hard. It's a good choice for holding the fillings of a torta without being too difficult to bite through.  Bolillo is an oblong, torpedo-shaped roll with pinched ends, also with a crusty exterior and soft, chewy interior.  It is similar to a baguette as it is longer in shape.

What kind of cold meats are used for tortas?

For a classic Mexican torta, common cold meats include ham (jamón), mortadella, and salt cod. Other options, especially for cold tortas, can include roast pork (pierna), turkey ham, or even deli ham.  Since beef and chicken can be fried (milanesa) for hot sandwiches, sliced cold beef or chicken are options for cold sandwiches as well.

What kind of cheeses are used for tortas? Oaxaca cheese, Cotija cheese, Queso Fresco or Queso Panela.

Fresh cheeses like Queso Fresco are soft, moist, and crumble easily, while aged cheeses like Cotija are firm and crumbly. Panela is a smooth, salty cheese that can be fried without melting. Oaxaca is a string cheese that melts well, similar to, in taste and texture, Italian mozzarella.

What kind of vegetables are used for tortas?

Common vegetables used in Mexican tortas include lettuce, tomato, onion, avocado, and jalapeños as well as shredded cabbage, radishes, and cilantro. For savory flavor, roasted vegetables like zucchini, eggplant, or bell peppers can be added.

When it comes to the cold style sandwich, it is basically anything goes, so long as there is plenty of it. Remember, for a torta, fat is where it’s at.

 

Open Face Cemita and Basic Cold Torta.

A Look Inside the Basic Cold Torta.

There are several types of hot sandwiches, a few specific to a region of Mexico.

Torta Ahogada: This regional specialty from Guadalajara is a torta soaked in a spicy red sauce made from chiles de arbol. It is typically made with pulled pork and various toppings, like pickled vegetables.

 

 

 

 

Torta Ahogada, but used Chicken Milanesa instead of pulled pork.

 

 

 

 

 

 

 

A Look Inside a Torta Ahogada.

Pambazo: A popular sandwich, especially in Mexico City, where the bread is dipped in a raw tomato–based guajillo salsa before being filled with ingredients like potatoes, chorizo, and lettuce.

Cemita: A sandwich from Puebla, often made with a sesame-seed roll made from a brioche-like dough and not toasted. Fillings are milanesa (see note), avocado, and cheese.

Molletes: Open-faced sandwiches featuring toasted bolillo rolls topped with refried beans and cheese.

Guajolota: A unique sandwich made with a tamal (singular for tamales) sandwiched between bolillo bread.

Torta Cubana: A Mexican version of the Cuban sandwich, featuring various meats like ham, milanesa, and chorizo.

Note: What is Milanesa?

Milanesa is a popular Latin American dish that's essentially a breaded and fried meat cutlet. It's a variation of the Italian Cotoletta alla Milanese, Austrian Wiener Schnitzel or Japanese Katsu, with the core ingredient being thin slices of meat, typically beef or chicken, that are breaded, pan-fried, and served hot.

With all this information on Mexican sandwiches, next time a restaurant is visited, perhaps ask if one can be made for you.  I certainly intend to, just to see the reaction.

Mary Cokenour 

Reviewing Japanese Desserts.

It has been a long while since I have attempted a book review of any type.  Usually, if interested in a book of any genre, I will read the reviews already written.  Depending on the amount, most either regurgitate reviews from the back of the book, or simply say, “I liked it.”, or “I did not like, or even finish it.”  Typically, depending on my own personal conclusion, it will get one to five stars on Goodreads or Amazon as I have nothing new to add to the many reviews already written.

 

So, bear with me as I review Sweet and Easy Japanese Desserts by Laure Kie.  In past articles I have written often of Japanese foods, and a sweet treat named mochi.  This baking book gives step by step instructions to create, not only mochi, but matcha, sweet buns, the doughs to create these, and delicate cakes that melt in the mouth.  The photography is clear and detailed, with many recipes depicted in step-by-step photos. 

When looking for a baking book related to Japan, I found that many used measurements in the metric system only.  In this book, both systems of metric and imperial are given in each recipe, and there are conversion charts in the back pages.  For those of us who know the term “metric”, but not “imperial”; the International System of Units or SI (the modern form of the metric system), the British imperial system, and a third one popped up in my research, American “customary”, but it looks the same as “imperial”.

In the beginning, there are sections on fillings, flours, utensils and even how to wrap the desserts for gifting.  When it comes to fillings, red bean paste and green tea matcha are popular names you might have heard.  Since we live here in the southwest, and read “red bean”, you might automatically presume it is the same type of beans we have in this area, namely kidney or pinto.  The Japanese use a red bean named adzuki, aka red mung bean, which primarily grows in Asian countries.  The dried beans are soaked in water for twelve hours, drained and covered in fresh cold water, then boiled for two hours until very soft.  The beans are cooled and crushed into a paste; smooth or chunky depending on the dessert that is to be created. 

Now many of us have used dried beans to create soups, stews or side dishes using the soak, drain and cook method, but on desserts?  The bean paste is combined with sugar; oh, yellow mung beans and white beans, called shirohana can be used for paste making also.  Do not fret, if the authentic Asian varieties cannot be found, local varieties of your area work just as well.  Yes, but how does sweetened bean paste taste?  Personally speaking, it was unusual at first; a unique flavor that kept getting better, especially combined with whatever outer layer contained it.  That is where the different flours come in, and whether a cookie, cake, or bun have been created.

Now this is supposed to be a book review, but here I am going on about making bean paste.  Guess what, I believe the review is working out well, as I am showing you how excited the descriptions and photos can make the reader.  Basically, if I was showing you the book, in person, it would be, “Look, look at this photo, I want to eat some of that right now!”, “Oh, and look at the recipe, that is so easy!”.  In essence, whether a novel or a cookbook, if it gets the reader excited, it must be doing something right.

…and here I go again with some excitement, I just found the recipe, page 84, for Japanese Cheesecake.  This cheesecake is not the typical dense variety that has to cool overnight, and you hope the top does not crack.  It is a light, airy, sponge-like variety obtained by mixing in whipped egg whites, and is also called "jiggly cake" due to its tendency to wobble or jiggle when touched.  It is not super sweet and simply melts in the mouth; great accompaniments are whipped cream and fresh fruit on the side.  For those of you who might be Pokémon fans, the character Jigglypuff is not named after this cheesecake.  His name, in Japanese, is actually Purin which translated to custard pudding; still a dessert, but not cheesecake.

Recipe sharing in this article?  Oh no, instead, if you are truly curious and want to delve into the realm of Japanese baking, buy this book.  Careful though, you may become so addicted to all the new sweets and treats, that your usual snickerdoodles will not taste as good any longer.

Mary Cokenour 

More to S’mores.

Did you ever read one of those survey questions that asked, “How old were you when you found out about ______?”  Well, here’s one for me, “How old were you when you had your first s’mores?” I was 52 years old and at a cook out at a friend’s home.  After the main meal, they called the children together and said, “OK kids, time to make s’mores!”, and I had to ask what they were.   Oh, I can feel eyes going wide, confusion on the face, and, “She’s never had s’more before!?!”, and that answer is “No”.

With summer almost here, camping and barbecuing will be in full swing, and it seems that s’mores is a big deal west of the Mississippi.  Any stores selling food products already have a display of boxes of graham crackers, bags of large marshmallows, and packs of Hersey milk chocolate bars.  Oh, and here a rant from me; I remember when those Hersey bars were sold in packs of six, and now they are only in packs of four!  Outrageous!!!

Origin of the s’more seems to have begun on the east coast, but not exactly how it looks right now.  I remember, when we had overnights at camp, the only things we roasted over the campfire were hot dogs and large marshmallow on sticks we collected from trees.  The combination of graham cracker, marshmallow and chocolate came in a yellow package, sold in the cookie aisle, and were called “Mallomars”.  Family Dollar sells a similar cookie, “Eatz Fudge Marshmallow Chocolate Cookies”, that name long enough for you?  Anyway, the cookie has a graham cracker round, marshmallow on top, and the entire cookie is drenched in chocolate.  Sounds like what you all probably know as s’mores, right?

Another product that is similar to s’mores is the “moon pie”.  Moon Pies originated in Chattanooga, Tennessee in 1917 at the Chattanooga Bakery. The story goes that a traveling salesman, Earl Mitchell, was inspired to create the snack after talking with Kentucky coal miners who wanted a large, filling treat for their lunch breaks. The miners suggested the snack be "as big as the moon," leading to the moon pie's name and size; and is still a popular treat in the south.

Ah, but who invented the s’mores that is popular around campfires?  In 1927, girl scout leader Loretta Scott Crew, was given credit for creating the recipe, for her troop.  She gave it the name “Some More”, and published the recipe in the Girl Scout handbook, “Tramping and Trailing with the Girl Scouts”.  The recipe retained its name for about 50 years before it was reduced to “s’mores”.  According to Colorado State University, the recipe name, either version, signifies that, after eating one, there is a strong desire for another.  Sounds a bit like Oliver Twist, “Please, sir, I want some more.”.

 

Now I am going to go one better on the simplistic s’more, and offer up a recipe for a complete dessert, S’mores Brownies.  These brownies can be created entirely from scratch, or semi-homemade using a fudge brownie mix.  Personally, I cheat and go the semi-homemade route, using the directions for cake-like brownies.  Even though the box states, for high altitude, “no change”, I still add three tablespoons of flour, or the center remains too gooey and sinks.  If you prefer, and have a fabulous homemade brownie recipe, then use it!

 

S’mores Brownies

(semi-homemade recipe for cake-like brownies)

Ingredients:

 1 (16.3 oz.) box of Betty Crocker Fudge Brownie Mix

2 Tbsp. water

½ cup vegetable oil

3 large eggs

Optional and for high altitude, add 3 Tbsp. all-purpose flour

9 graham crackers; four of the crackers should be broken up into dime-size pieces.

2 cups mini-marshmallow

3 (1.55 oz.) bars of Hershey Milk Chocolate, each small piece broken into halves

Preparation:

Preheat oven to 350F.  Lightly spray a 9”x9” baking pan with nonstick spray, then place 1-8”x12” piece of parchment paper long-ways across pan, turn pan and place a second piece of parchment long-ways again.  Crease paper along bottom edges of the pan; this will make removing the brownies much simpler, and help keep them from falling apart when moving to a platter. 

 

At the bottom of the pan, lay out five graham crackers, breaking pieces off to make them fit side by side, and cover the bottom.  Mix together brownie mix, water, oil, eggs, and extra flour if needed, and pour over the graham crackers, making sure to spread out evenly and smoothly. Place pan in oven and bake for 32 minutes, remove and set on towel or hot pad.

 

After 32 minutes, 350F.

 

 

 

 

 

 

 

 

 

On top of the, not completely baked, brownies, spread out the broken-up graham crackers.  Next, spread the mini-marshmallows, and last, but not least, spread out the broken-up Hershey bars.  Place back into the oven for another five minutes; the chocolate will get melty, and the marshmallows will begin to spread a bit, and slightly brown.

 

 

Remove pan from oven and let brownies cool for 15 minutes before removing from pan.  Carefully lift by the edges of the parchment paper and set onto a platter; carefully, using a long spatula, lift each side of the brownies and remove the paper.  To cut the brownies, use a very sharp knife as the graham cracker crust is still crispy; it does not soften up from the batter’s moisture.

 

Servings are 12 to 15, depending on how large they are cut.

 

Make it a complete dessert with ice cream and maraschino cherries.

There you have it, more to s’mores than you knew before.  Enjoy the sweet pleasure.

Mary Cokenour 

The Edible Cocktail Created by Prohibition.

Once again, we are going back in time to the Prohibition Era (1920-1933) and the banning of alcohol throughout the United States.  While most legitimate restaurants and bars were suffering the loss of income, illegal bars, called speakeasies, offered clientele liquored drinks and food.  Speakeasies usually did a consistent business due to payoffs of local law enforcement and corrupt politicians.  While barrels of hooch were rolled down ramps into the illegal bars’ basements, local constabulary looked the other way.

All the glassware inside legal bars were gathering dust, and there had to be a way to use them to entice customers back.  In 1806, The Balance and Columbian Repository formally defined the cocktail as a stimulating drink made with spirits, sugar, water, and bitters.  The mid-1800s to Prohibition is considered the "Golden Age" of mixology, where bartenders experimented and developed classic cocktails, many of which are still popular today.  With Prohibition, cocktails made with alcohol were banned, however, foods served with cocktails were not.

Did you ever order fried shrimp, oysters, clams, or any other type of seafood that was fried?  Typically, two sauces are offered, tartar sauce and cocktail sauce.  Cocktail sauce?  There is no alcohol in cocktail sauce, right?  Correct, however, the shrimp cocktail originated in the United States, you guessed it, during the Prohibition Era.  Martini glasses were used to serve the sauce with extra-large shrimp, or oysters, draped over the rim of the glasses.

Initially, cocktail sauce contains five ingredients: horseradish, lemon juice, ketchup, Worcestershire sauce and hot sauce.  Depending on the area, brown sugar, onion powder and/or garlic salt might be added in.

Now wait, is cocktail sauce the same as shrimp sauce?  Again, depends on the area, and what folks call the red, ketchup based, spicy sauce.  Anyone ever go to Long John Silver’s?  The sauce they call shrimp sauce is actually called cocktail sauce in the majority of areas.

Shrimp sauce is mayonnaise based, and while similar seasonings used in cocktail sauce might be added, it is not unusual to have a sauce that is simply a mixture of mayonnaise plus ketchup.  Sound familiar?  Yes, in Utah, this is called “fry sauce”, and happens to be pretty tasty when dipping hot, crispy French fries into it. 

Homemade Cocktail Sauce

Ingredients:

1 cup ketchup

3 Tbsp. prepared horseradish*

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

1½ tsp. hot sauce**

Preparation:

In medium size bowl, combine all ingredients thoroughly; chill until ready to serve.

Makes 1 and 1/2 cups.

Notes:

*Prepared horseradish is a mixture of shredded horseradish root, vinegar and salt; good brands are Bookbinders, Woeber's or Gold's.  If vinegar and salt are not wanted in the sauce, use pure grated horseradish instead, remember though, it will be spicy enough to take your breath away.

**Tabasco is the typical hot sauce used for making cocktail sauce.

 

I have mentioned before that Roy and I enjoy date night on Saturday evenings, mainly with pizza, “finger foods” like Buffalo wings or mozzarella sticks, or anything easy to make and eat while watching a movie.  This past weekend though, in preparation for this article, my maternal grandmother’s Depression Era glassware featured: shrimp cocktail, crab cocktail and crispy whole wheat “cocktail” crackers loaded with goat cheese, honey and chopped walnuts.  Talk about an elegant and sophisticated display.  While the extra-large shrimp was easy to purchase, not so much with the crab.  Ended up using imitation crab meat which is basically fake crab.

 

Shrimp Cocktail Party Platter

 

 

What is Imitation Crab Meat?

Imitation crab meat, often called krab or kani, is a processed seafood product made from a white fish paste called surimi, which is then shaped and flavored to resemble crab meat.  What exactly is surimi?  The main ingredient, a paste made from minced fish, typically Alaskan pollock, which is washed, deboned, and minced. To make the surimi paste firmer, it is combined with binders like starch (potato, wheat, or corn), egg whites, or sometimes soy.  Artificial or natural flavors, including crab flavoring, are added to mimic the taste of crab. Food coloring, often orange or red, is used to create the characteristic color of crab meat. Other ingredients that are common additions are water, salt, sugar, and preservatives.

 

After reading all that, well, does not sound very appetizing, so if you are lucky enough to be able to purchase real lump crab meat, do it!  Oh, you will love this little extra bit, the next day, I made Alfredo sauce and egg noodles, threw in remains of the shrimp and imitation crab.  Added a side of steamed and buttered broccoli cuts, and lunch was delicious!

Now you have new ideas for spoiling yourself, or others, not just for a date night, but a “hey, I deserve to spoil myself tonight” meal.  Enjoy!

Mary Cokenour