Welcome 2021

If ever there was a year that needed to be welcomed it is 2021. I have high hopes for 2021, though I believe it may be a few more months before we see some semblance of normal. I am looking forward to that time. In the mean time, I am going to be celebrating food holidays this year.

Today is National Buffet Day – January 2. Here is a little history that I found about how the buffet actually came about.

The all-you-can-eat restaurant was introduced in Las Vegas by Herbert “Herb” Cobb McDonald in 1946. The buffet was advertised in flyers for only one dollar, and a patron can eat “every possible variety of hot and cold entrees to appease the howling coyote in your innards”.

Many boarding schools, colleges, and universities offer optional or mandatory “meal plans”, especially in connection with dormitories for students. These are often in an “all-you-can-eat” buffet format, sometimes called “all-you-care-to-eat” to encourage dietary moderation. The format may also be used in other institutional settings, such as military bases, large factories, cruise ships, or medium-security prisons.

In 2007, the first all-you-can-eat seating section in Major League Baseball was introduced at Dodger Stadium. The trend spread to 19 of the 30 major league parks by 2010, and numerous minor league parks by 2012. The basic menu includes traditional ballpark food such as hot dogs, nachos, peanuts, popcorn, and soft drinks. In 2008 all-you-can-eat seats were also inaugurated in numerous NBA and NHL arenas. (Info from Wikipedia)

Since March 2020 due to the COVID-19 pandemic, most buffets have been suspended. Makes you wonder if this format will ever return.

National Cream Puff Day

Fortunately January 2nd is also National Cream Puff Day. Originating in France, cream puffs are also known as profiterole and choux a la creme. Cream puffs are a French dessert pastry filled with whipped cream, pastry cream, ice cream or custard. They may be served plain or can be decorated with chocolate sauce, caramel sauce, or dusted with powdered sugar.

Borrowed from the French, the word “profiterole” has existed in English since 1604. The “cream puff” has been found on United States restaurant menus since around 1851.

To prepare cream puffs, a pastry chef pipes a choux paste through a pastry bag or dropped with a pair of spoons into small balls onto a pan, then baked to form hollow puffs.  After cooling, the cream puffs are injected with a filling using a pastry bag and narrow piping tip or by slicing off the top, filling the puff, and then reassembling. (Info from nationaldaycalendar.com)

Here is a link to an easy Cream Puff recipe: