Greetings to all on this cool, rainy day.
Various food combinations are something I’ve been thinking about quite a bit these last days. I’d love hearing from you about what unusual types and styles of food combinations you’ve learned to appreciate and enjoy.
To me, pineapple is one of the most amazingly versatile fruits. It can be used in countless ways. I remember the first time I heard of pineapple chicken pizza when I was a little girl. I had never thought of eating fruit such as pineapple on pizza. But now I have learned to eat pineapple not only on pizza but on just about any type of chicken, whether it’s in a chicken-rice casserole, in a salad or on the grill. Bring on the pineapple!
Pineapple adds a moderately sweet flavor along with a juicy texture that boosts the quality of any dishes.
We like purchasing pineapple by the case and cutting them up for later use. I both freeze and can them for a convenient, flavorful fruit to be used in smoothies, mixed fruits, salads or whatever strikes my fancy.
My mother-in-law and I share a special liking for yogurt. It, too, can be used in countless ways. When making a dish, I like substituting yogurt for sour cream. The same principle is used when making any hot dishes that ask for sour cream: plain yogurt may be used instead. Yogurt is something I make quite frequently, while sour cream is a specialty at our house. Therefore, the thrifty way out is to use yogurt instead of sour cream whenever possible.
Also, when eating a rich dessert, trying putting a dab of lightly sweetened yogurt on the side and eating it together. You’ll find the tartness of the yogurt deliciously enhances the dessert, taking the edge off the sweetness. I enjoy yogurt with any desserts such as cobblers, pies, cakes, etc.
There are some food combinations, though, that I can’t help but wonder whoever came up with the idea and how they got started on it. Have you ever tried eating cheese on your apple pie? I’ve never tried it myself, but believe it or not, for some, it’s a hit!
Or how about eating gravy with cherry pie? Yes, I’m not kidding! My dad loves what we call pan gravy with cherry pie! Before Dad and Mom were married, Mom had never heard of, much less imagined, a combination as such. When she first found out about it, she wasn’t convinced of it’s being a brilliant idea at all. During Dad’s boyhood days, they had it every now and then for a treat. Cherry season is here. Who will be brave enough to give it a try?
This gravy recipe is a favorite of ours. In fact, we use it at almost all of the weddings here in Flat Rock. At our wedding, they made 30 batches of it. Don’t worry, you don’t have to have it with cherry pie: it goes great on mashed potatoes!
Amish Wedding Gravy
1/2 cup butter
1/4 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon salt
2 cups chicken broth
2 cups water
Melt butter, heat until browned. Add flour and seasoning. Whisk together and boil several minutes. Add chicken broth and water. Bring to a boil. Let boil several more minutes, stirring constantly.