Brown Baggin’ It Food Truck

Quite some time back, I posted about a side project cooking up the sample food for a food truck project. At the time, the owner was still pulling together everything, including getting the sample dishes made and photographed for her menu. A large group of locals spent a few hours in their kitchens making up the goods, and boy do they all sound delicious! I made Tequila Shrimp Quesadillas and Tequila Corn Chowder. Other items on the menu are Pulled Pork and Coleslaw with mango bourbon BBQ sauce, whiskey sugar flank steak, and many more. I’m not the best photographer but the items I made looked really delicious!

Delish!

Delish!

Just this morning I learned that the project is almost ready to go live! The Brown Baggin’ It food truck will be geared toward high school and college students at lunch time, and feature low priced, nutritious foods that are the kind of things young people like to eat – burritos, pizza, tacos, etc. There will also be a night time menu geared toward adults, and that will continue to be low priced / nutritious, but also will bring in the dishes with some alcohol ingredient.

Not only will the food be a decent, viable and nutritious option for students, but it will give back 50% of the truck profits to a local charity. Who does that anymore?

The sticking point is FUNDING. Food trucks are expensive. The owner has asked that the word go out asking for backers. Any donation is wonderful! Please click through to the Indiegogo page to learn more about the goals of this business and the motivation behind it, as well as to please and pretty please make a donation to help purchase the truck. Having eaten institutional school lunches on occasion, I can attest that anything is better than what the nice lunch lady in her hairnet is going to serve (apologies to any lunch lady reading).

Brown Baggin’ It Food Truck Funding Page CLICK IT, you know you want to!

Once the truck is funded, students in the Fullerton, CA area can look forward to something better than McDonalds or Del Taco for lunch, and at food truck meet ups, grown ups in SoCal will enjoy some of the finer dishes made with spirits. Can you say strawberry mojito tacos? I sure can!

Vinegar x oil dressing

Vinegar Oil Dressing

 

This basic recipe for a vinegar & oil salad dressing would be easy to make ahead and have ready to use when desired. I pre make all my salad dressing, especially a vinegar based type because the flavors blend over night and taste much more rich together. These days with good garlic powder and onion powder, you don’t even need to use the fresh garlic and onion as called for in this recipe. As you become familiar with the recipe, you can make changes as you desire, such as using red wine vinegar, balsamic vinegar, flavored oils, adding and subtracting herbs, etc.

Vinegar x oil – Dressing

1 3/4 cups cider vinegar

1 3/4 cups sugar

1/2 cup mazola oil

2 teaspoons salt

2 small garlic [cloves] chopped

1 lg onion chopped

add parsley flakes

Gingersnaps

Gingersnaps

 

I do like a good gingersnap, the ginger-y the better, and I like them crunchy. Not everyone does, but I feel like the “snap” in gingersnap should be the sound the cookie makes as I break it in half. This particular recipe has the baker roll the dough into small balls, but it could easily be flattened with a fork.

Gingersnaps

Oven 375

3/4 c shortening

1 c sugar

1/4 c molasses

1 egg

2 c flour

2 tsp soda

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

Cream shortening and sugar. Add molasses and eggs. Beat well. Add dry ingredients and mix well. Roll in small balls – dip into sugar. Bake on greased cookie sheet. About 4 doz.

More Doughnuts

Doughnuts 2

This recipe sheet is virtually identical to the previous entry for raised and cake doughnuts. Each type would be cooked in hot oil. Let the dough cook for a bit, then turn it over so the other side cooks. I recall reading (though not from where exactly) that the oil should be deep enough for the dough to initially sink. It then rises to the top of the oil, at which time it should be turned over.

Raised Doughnuts – Sweet dough

sugar 3/4 cup

salt 1 teaspoon

Shortening 1 stick

eggs 3

flour 3 1/2 cups

Milk 1/2 cup

1 yeast in 1/2 cup warm water

Cake doughnuts

3/4 cup of sugar

shortening 1 teaspoon

1 teaspoon salt

1/2 teaspoon of nutmeg or cinnamon

eggs 3

milk about 1 cup

1 teaspoon vinegar

3 teaspoon baking powder

flour to make a thick dough

Raised Doughnuts – sweet dough

Doughnuts 1

Recipe for raised doughnuts and cake doughnuts

We have talked about the history of the doughnut being almost uniquely American in the past. Before the days of a doughnut shop on every corner, women made doughnuts at home, deep fried in grease and dusted with sugar or maybe powdered sugar. The likes of Winchell’s, Dunkin’ Donuts, and Krispy Kreme really took the doughnut from a homely little pastry to the over the top confections they are today. For simple, home style doughnuts, give these old recipes a try. Once you mix up the dough, I assume the following: raised doughnuts, make rounds or twists and allow to rise, then cook in hot grease; cake doughnuts, make rounds or twists and then cook in hot grease. Anyone who has made doughnuts, please feel free to chime in and correct me on the cooking method.

Raised Doughnut

Sweet dough

Sugar = 7 oz

Salt = 1 1/8 tbsp

Shortening = 3/4 cup

eggs = 4

flour = 2 1/2 cup

Milk = 1 1/4 oz – 1/4 cup

Yeast 2 oz

Water warm 110-120 (degrees)

Cake Doughnut

flour – 1 lb

Baking powder – 1/4 cup

Milk dry – 3/4 cup

Salt – 1 teaspoon

Shortening – 1/2 cup

Sugar gran – 1 1/4 pt or 12 oz

Nut meg

eggs – 6

Water 1/2 qt

Vanilla 1 teaspoon

Christmas Cranberry Punch

Christmas

Sweet and sparkling punch

Here’s a sweet and tart sparkling punch for your next wassail party.

Christmas Cranberry Punch

1 3 oz cherry jello

1 6 oz orange or lemonade frozen

3 cups cold water

1 qt cranberry juice chilled

1 12 oz ginger ale

1 c boiling water

Dissolve jello in boiling water. Stir in 6 oz frozen juice. Add cold water and cranberry. Put in punch bowl over ice. Add ginger ale. (Fruit flavored sherbert may be added.)

Festive Cranberry Mold

Christmas 1

Mold or mould?

Dated December 1971, this recipe for a festive cranberry mold is of course for a Jello ring. Cranberries, pineapples, walnuts and tokay grapes all combine in lemon gelatin to bring you a fruity side dish or dessert. The tokay grape hails from Slovakia and Hungary and is used in varieties of pinot gris, sauvignon blanc and others. In America, the catawba grape is sometimes called tokay, and is probably what is called for in this dish. Catawba grapes seem to vary from deep purple to violet in color.

Festive Cranberry Mold

Fresh grapes and cranberries grace this delightfully easy, make-ahead salad –

2 1/3 cups water

2 cups fresh cranberries

3/4 cup sugar

1 6 oz or 2 3 oz packages lemon-flavored gelatin

1 8 1/2 oz can crushed pineapple

1/2 cup halved and seeded tokay grapes

1/4 chopped walnuts

In medium saucepan, combine water, cranberries, and sugar. Bring to boiling; reduce heat and simmer about 5 minutes or till all berries pop. Add gelatin; stir till dissolved. Stir in undrained pineapple; chill till partially set. Fold in grapes and nuts; turn into 5 cup ring mold. Chill till firm. Makes 8 to 10 servings.