Better Held than Boiled
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My mom served tongue for dinner once. It actually served more as a traumatic event than a meal.
Not just tongue, but when it comes to organ meats, I don't eat them at all. There was a time when holidays included Nana's chicken liver, which I did like in small amounts. But Nana's been gone a long time ליה השלום and at this point I eat none: livers, hearts, brains, intestines . . . even the thought of haggis makes me gag.
To me, all offal, is awful.
I still cringe at the memory of that tongue. I mean, that thing looked like a tongue. Little taste bud bumps and all.
Now I know tongue is a good source of zinc, iron, and vitamin B12. I know that when preparing, many chefs remove the section where the tongue attaches to the bottom of the mouth, and I'm also aware that, possibly to make it more palatable, once cooked, some will peel back the skin before slicing.
None of which helps.
It can be boiled, braised, pickled, roasted, smoked, salted, brined, sauteed, prepared (and disguised in a myriad of ways.
I've heard that tongue, or Lengua, is a popular taco filling.
Still no.
And I've seen it ordered in the deli: sliced, on marble rye, with Swiss cheese, hot mustard, and slaw. I'll take that please, just replace the tongue with corned beef.
So . . .
I was in the grocery store the other day, happily making my selections, planning out my meals (and treats) for both the rest of the year, and New Year's Eve and Day.
Apple Walnut Creme au Pain
I went to check out and one of my items didn't ring up at the sale price. As the cashier was trying to figure out why, there was a guy putting his groceries up to check out after me.
Unfortunately, the cashier couldn't get the correct price to come up and had to call for a manager. Just as she was finishing adjusting the price, the man who had been behind me walked up, I guess he'd gone to get something else.
"Are you finally done?" he asked. I could tell he was joking, and I turned to him, smiled and said "sorry, that's on me, I had to pick the one item that didn't ring up right." He laughed, the cashier laughed, the manager laughed, a pleasant meaningless supermarket interaction.
As I was leaving, the man turned to the cashier:
Customer: You have no dark brown sugar.
Cashier: Oh?
Customer (loudly): Yes, only light brown. THANKS, BIDEN.
Customer (loudly): Yes, only light brown. THANKS, BIDEN.
Which is how I found myself walking out of a grocery store . . . holding my tongue.
Apple Walnut Creme au Pain
©www.BakingInATornado.com
1 loaf (16 oz) cinnamon bread
2/3 cup chopped walnuts
3 medium Cosmic Crisp apples (or apples of your choice)
4 TBSP butter
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp apple pie spice
8 eggs
1/4 cup Mascarpone
2/3 cup milk
OPT: serve sprinkled with powdered sugar, drizzled with caramel sauce, topped with whipped cream or topped with ice cream
Directions:
*Grease a 9 X 13 baking pan.
*Cut the French toast sticks into thirds and place in a large bowl. Chop the cinnamon bread and mix with the French toast sticks. Mix in the walnuts.
*Core, peel, and chop the apples. Melt the butter in a saute pan over medium heat. Add the apples, brown sugar, cinnamon, and apple pie spice. Cook, stirring now and then, until the apples start to soften, about 15 minutes.
*Add the apple mixture to the large bowl with the bread and walnuts and mix well.
*Pour into the prepared pan and arrange so it's evenly dispersed.
*Whisk together the eggs, Mascarpone, eggnog (or half and half), and the milk. Pour evenly over the bread mixture in the pan. Cover tightly with tin foil and refrigerate for at least 6 hours.
*One hour before cooking, move the pan to the counter.
*Preheat oven to 350 degrees. Bake, covered, for 50 minutes. Uncover and bake another 10 minutes. Allow to sit for 5 minutes before serving.
*OPT: serve sprinkled with powdered sugar, drizzled with caramel sauce, topped with whipped cream or topped with ice cream.