american dessert

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Homemade Patriotic Red White and Blue Slushie Cocktail by Brent Hofacker

So today I made for the first time ever, american pancakes and  they were DELICIOUS! I served them with chocolate syrup, sweet strawberries and bananas, all with cold oatmilk. 

Super easy to make and no oil ^^

Ingredients:

-a pinch of salt

-1 teaspoon of baking powder
-2 spoons of sugar (I used brown as I like its flavour more)
-1 teaspoon of vanilla extract
-1cup non-diary milk
-1 cup flour 

et Voila!

UK English vs. American English

A shortlist of terms that do not translate the same from one dialect to another. Other countries in the Commonwealth use different words also, but I’m not trying to be thorough. This list might also seem random because I watch/listen to a lot of British material and pick up random lexicon. If I made a clear mistake let me know and I’ll correct it.

UK English = U.S. English

lift = elevator

flat = apartment

rubbish bin = trash can* 

telly = TV

grey = gray

mate = buddy

biscuit = cookie

crisps = chips (tortilla, potato, etc.)

chips = fries**

hoover = vacuum cleaner

car bonnet = car hood

car boot = car trunk

number plate = license plate

football = soccer

tube = subway

(at the) cinema = (at the) movies

programme = TV show

curry house = Indian restaurant

mum/mummy = mom/mommy  

car park = parking lot

zebra crossing = crosswalk

mobile = cell phone

jimjams = pj’s (”pajamas” is an Indian word)

the Council = the County (when referring to local legislature)

E-numbers = artificial food additives, preservatives, and dyes

wellys = rain boots 

to nick = to steal

Detailed comparisons:

*An English “pedal bin” is a trash can with a foot pedal that pops the lid. American’s have those too, but we don’t specify the pedal. An American can you roll to the curb to be emptied is generally called a “garbage” can, but one indoors is called a “trash” can and if it’s small or woven it is a “waste basket.” Likewise there are a variety of other terms for “bins” in England, but I can’t remember them.

**The most confusing differences are often when it comes to food. For instance, English “chips” are usually wedge cut, fried potatoes that an American would not instantly consider a “French fry.” The equivalent to English chips in the US are called “potato wedges” or sometimes “potato fingers,” which as an American I find weird. English chips seem to rarely come in thin “fry” form and are most commonly in thick pieces. Meanwhile, Americans chow down on crinklecut fries, shoestring fries, waffle fries, chili fries, zucchini fries, and anything else they can get into the deep fat fryer.

An English “pudding” is not the flavored dairy custard Americans make with a mix, but is more like dense cake or sometimes bread with filling (which is specifically called “Yorkshire” pudding). American “pie” does not commonly contain meat or gravy (though we do eat chicken “pot” pie because it’s like a pot of stew in a crust), but pie is usually served as a dessert. Some American cities like New York and Chicago call pizza “pie” too. English milk chocolate candy (and I hear differing accounts on this) is much sweeter than American milk chocolate. Based on how I can only handle so much Cadbury chocolate in one sitting, I tend to agree. 

This is sort of food-related, but an English “pub” and an American “bar” are two very different kinds of establishments, so I hear. The following comparison is not true of all bars and pubs, but…You go to a pub to have a meal and a drink with your mates. You go to a bar to get drunk, laid, and possibly tattooed. These are the stereotypical (though not necessarily accurate) differences between English and American liquor establishments. You can still get plastered and make bad choices at a pub, and you can still have a quiet drink and a burger in a bar. Just don’t walk into a bar or pub for the first time and expect certain things (this paragraph brought to you by our mild-mannered English friend who thought it would be safe to wander into a bar in New York City before hastily wandering out again).

That’s all the comparisons I can think of off the top of my head. Please, if you’re from the UK or are just an American anglophile who watches lots of BBC, add whatever I’ve missed to the list! 

Vegan/paleo/gluten free/raw cookie dough in five minutes!

• 1 banana (puréed)
• ½ cup oat flour (coconut flour for paleo option)
• 1,5 tbsp of almond butter
• 1 tbsp of honey
• 1 tbsp of almond milk
• 1 tsp of cinnamon
• chocolate chips/ raisins/ cocoa nibs

Process everything (except for chocolate chips) in a blender. Add the chocolate and mix with a spoon. Easy method, generous serving!

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** The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR, and is considered to be the most complete cookbook ever published on the topic of classic American dishes**

It may be one of the oldest of American cakes. It may also be one of the simplest to make and is, without a doubt, one of the most flavorful. It is Hot Milk Cake and just as it’s title suggests, it’s main ingredient is hot milk (and butter).

Depending on your age, you have probably eaten and enjoyed Hot Milk Cake. The cakes itself was a favorite of the old diners and cafes throughout the mid-Atlantic and southern states. It was usually prepared as a two-layer cake and frosted with a chocolate frosting. As you headed more west, Hot Milk Cake was usually prepared as a sheet cake (also with chocolate frosting). Currently, in many areas, it is presented as a singe slice and served with fresh fruit and a drizzling a fresh heavy cream.

When we prepare Hot Milk Cake, we do a few things different. First of all, we use almond extract instead of vanilla as I believe this gives the cake a much better flavor. We also make it a little more dense by using a deep springform pan. This makes for a denser cake, thus perfect for sauces or simply eating alone.

No matter what the season may be, Hot Milk Cake makes for a perfect dessert and a wonderful way to celebrate the culinary history of America.

HOT MILK CAKE (makes 1 cake)

Ingredients needed to make Hot Milk Cake:

4 eggs, beaten
2 cups sugar
1 tsp. almond extract
2 ¼ cups all-purpose flour
2 ¼ tsp. baking powder
1 ¼ cups milk
10 Tbs. butter

Steps:

1) Pre-heat your oven to 350 degrees. Lightly oil the base of a 9 or 10 inch high-sided springform pan.
2) In a mixer with the paddle attachment, beat the eggs and sugar 5 minutes. Remember to scrape down the bowl a few times.
3) Add the almond extract and beat 3 minutes.
4) In a medium bowl, whisk the flour and baking soda.
5) In a mediam saucepan, heat the milk and butter just to the point where the butter has melted.
6) Stir the flour mixture into the egg mixture just until it is combined.
7) Stir in the hot milk until you have a smooth creamy texture. Stirring is important, do not beat it with the mixer. The texture of the batter will be a little more light than a usual cake batter.
8) Pour the batter into the prepared springform pan.
9) Place in the oven and bake 40-45 minutes.
10) Remove from the oven and let cool in the pan 10 minutes.
11) Remove from the pan and let cool on a wire rack.
**NOTE: The cake must be totally cooled before you frost it.

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era un piano perfetto, finché Santu non me lo ha rovinato. Io dicevo: “Visto che il nuovo presidente Americano ha proibito ai cittadini di certe nazioni di entrare in USA, sicuramente estenderà questo divieto anche ai prodotti che provengono da quei paesi. Quindi, visto che gli stati uniti sono i più grossi consumatori al mondo di pistacchi e che il più grosso produttore di pistacchi verso gli Stati Uniti è l’Iran allora anche ai pistacchi Iraniani dovrebbe essere proibito l’ingresso. In questo modo il loro posto nei dolci americani dovrebbe essere preso da quelli Siciliani. Basta quindi investire in Pistacchi Siciliani e presto faremo un sacco di soldi”. Santu mi ha detto “è un piano che fa acqua: una cosa sono le persone, un altro cosa sono i pistacchi! Per il nuovo presidente i pistacchi hanno la preferenza sulle persone perché i pistacchi fanno parte dell’economia e quindi sono soldi! Dopo tutto – ha aggiunto- il presidente ha ripristinato la possibilità di vendere le armi alle persone mentalmente instabili: quindi vedi che l’economia è più importante delle persone”. Non lo so. Il ragionamento di Santo non fa una grinza, ma non so perché sento che c’è qualcosa di sbagliato. Se io sono un padre di famiglia iraniano che vuole andare a lavorare in USA non posso andarci, ma se sono un terrorista non iraniano, posso vendere pistacchi iraniani agli americani e con i soldi comprare da loro le armi? C’è qualcosa di sbagliato

it was a perfect plan, as long as I think about, than Santu has ruined it I said: “Since the new American president has forbidden to citizens of certain countries to enter the US, surely extend this prohibition also to products that come from those countries. So, given that the United States are the largest consumers in the world of pistachios and that the biggest producer of pistachios to the United States is Iran then even the Iranian pistachios should be refused entry. In this way their place in American desserts should be taken by those Sicilians. Just then invest in Sicilian pistachios and soon we will make a lot of money. ” Santu said “is a plan that cannot work: one thing is the people, another thing is the pistachios! For the new president pistachios have preference on people because pistachios are part of the economy and are therefore money! After all - he added - the president has reinstated the possibility of selling weapons to mentally unstable people: so see that the economy is more important than people. ” I do not know. The Santo reasoning is flawless, but do not know why I feel that there is something wrong. If I am a father of Iranian family that wants to go to work in USA I can not go there, but if you are a non-Iranian terrorist, I can sell Iranian pistachios to the Americans and with the money to buy weapons from them? There is something wrong

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FLUFFY BUTTERMILK PANCAKES
Everybody loves pancakes! Right? You just gotta. These are fluffy, pillowy, delicious and you can serve them up with just about anything!


  • 2 eggs
  • 256 g. flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 474 ml. buttermilk
  • 4 tbsp. melted butter
  • ½ tsp. vanilla extract

Whisk together buttermilk, butter, vanilla extract and eggs. Add the dry ingredients and mix until the batter is thick and smooth. I use a tablespoon’s worth of batter for making these, but you can make them as small or as big as you like. The trick is to flip them when you see the batter becoming bubbly on the pan, depending on how much colour you want on them, of course. Enjoy!