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Food by Letter – M is for Marshmallow

What comes to mind when you hear the word ‘marshmallow’? Is it s’mores? Hot chocolate? Rice Krispy Treats? Perhaps the hotly debated marshmallow peeps? No matter what images you conjure, it’s likely that ancient Egypt isn’t one of them. But it should be! Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty. Marshmallow was made from the mallow plant that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey...sounds pretty good to us!

FBL Tips and Tricks

The recipe might be ancient but the popularity of marshmallows lives on. Americans buy 90 million pounds of marshmallows each year, which’s about the same weight as 1,286 gray whales. Check out our list of the top 20 ways (yes, 20!) you can use marshmallows in your next recipe below!

  1. Add them as a topping on your next sweet potato casserole
  2. Coat them in melted chocolate and sea salt
  3. Layer together a s’mores parfait
  4. Mix up a classic with peanut butter Rice Krispie treats
  5. Get festive with chocolate marshmallow peppermint bark
  6. Whip up some decadent rocky road fudge
  7. Create a hot chocolate bar for your next crowd 
  8. Use as a soothing (and tasty) throat lozenge
  9. Layer in decadent fruit and mini marshmallows for Ambrosia salad
  10. Craft a boozy hot chocolate martini topped with marshmallows, of course
  11. Blend up a Rice Krispie treat milkshake
  12. Satisfy your cravings with sweet & salty popcorn balls
  13. Decorate your next cake with marshmallow fluff frosting
  14. Stop ice cream cone drips by placing marshmallows inside the bottom of the cone
  15. Stay (sort of) healthy with marshmallow fruit dip
  16. Bake a sweet potato and marshmallow swirl cheesecake
  17. Stay kid-friendly with marshmallow pops (dip them in frosting, chocolate, sprinkles, nuts...go wild!)
  18. Melt marshmallows on the top of cupcakes for a frosting replacement
  19. Sprinkle them over pancakes or waffles for a delicious topping variation
  20. Create a new summer classic with grilled pineapple s’mores

FBL Recipes

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Food by Letter Uncategorized

Food by Letter – L is for Lemonade

Lemonade

Lemonade

“When life gives you lemons don't make lemonade, make pink lemonade. Be unique.”
-Wanda Sykes

Lemonade = the perfect summertime drink! Squeeze it, spike it, or buy it from a roadside stand, there’s just no denying the appeal of this tangy, refreshing treat.

The earliest record of lemonade comes from the Mediterranean coast of medieval Egypt, around the 10th-century. This drink, called Kashkab, was made from fermented barley combined with mint, black pepper, and citron leaf. Fast forward to 17th century Europe where the modern variation of lemonade debuted in Paris in 1630. Made of sparkling water, lemon juice, and honey, vendors sold it from tanks strapped to their backs and its popularity was undeniable. By the 18th century, lemonade made its way to America along with waves of European immigrants. It became especially popular during the Victorian era when the women's temperance movement pushed lemonade as an alternative to alcohol.

Do you know how lemonade always seems to hit the spot on a warm summer’s day? Well, apparently, there’s a scientific reason for that! Researchers have found that sour and tart flavors stimulate the salivary glands more than any other taste. Meaning, that even after just one sip, a traditional glass of lemonade, which boasts a sour + sweet profile, can provide immediate relief for dry mouth and leave you feeling refreshed.

 

FBL Tips and Tricks

FBL Recipes

Mix it up! We know classic lemonade is amazing, but we’ve also added a few twists to the traditional recipe. Read on for 6 fun variations on the classic.

Classic Lemonade Base
1-1/2 cups freshly squeezed lemon juice
7 cups cold water
1 cup sugar
Mix together all ingredients in a pitcher until sugar has dissolved.

Variations
Virgin Watermelon Mojito Lemonade: In a blender, puree 1 part lemonade with 1/2 part seedless watermelon chunks. For each serving, crush 2 lime slices with 1 tablespoon mint leaves at the bottom of each glass. Add ice, then watermelon lemonade. (Adapted from a recipe by So Fab Food)

Lemonade Sunset: In a tall ice-filled glass, combine equal parts lemonade and cranberry juice. Top off with a splash of orange juice.

Tropical Breeze Lemonade: In a tall ice-filled glass, combine equal parts lemonade, pineapple juice and passion fruit juice.

Blueberry Ginger Lemonade: In a blender, process 1 part lemonade and 1/4 part blueberries. Fill a tall ice-filled glass 3/4 full with the blueberry lemonade, then top off with ginger ale.

Herbal Iced Tea Lemonade: In a tall ice-filled glass, combine equal parts chilled, brewed lemon herbal tea and lemonade.

Strawberry Lemonade: In a tall glass, stir strawberry syrup, to taste, into lemonade, then add ice. Top with a scoop of strawberry sorbet.