Autumn has to be the most beautiful season in the NorthEast of America. The leaves change color to fiery red and orange so brilliant you can almost see the smoke coming out. The brisk temperature and crystal clear air makes us skip out of exuberance. And… we start to crave warm fresh apple cider donuts! It never occurred to me that apple cider donut is unique to the North East, it is something everyone in the world should experience at least once in their life! Every visit to the orchard or farm stand has to end with mouth covered with cinnamon sugar from fresh cider donuts.
This Smithsonian magazine article tries to track down the very first apple cider donut, which is likely to be somewhere around 1950, but what I didn’t know was that Crisco makes the best frying oil for cider donuts! For the best cider donut experience, try this recipe on Smitten Kitchen.
Enjoy this beautiful yet fleeting season!
Photo from the Smithsonian magazone article
I talked to my Peruvian friend yesterday about her favorite Peruvian dishes, and she talked non-stop for at least an hour listing all her favorite dishes and a description of them all. Not that I wasn’t interested in Peruvian food before, but this experience made me want to seek out Peruvian food in all its glorious forms from Ceviches to Pollo a la brassa!! Even just the list of ingredients I never heard of made me wonder what else I have been missing out in life. Annatto seeds , Peruvian black mint (called Huacatay) or Aji Amarillo peppers are all staples in seasoning Peruvian food!
Today we will discuss a simple, yet decadent dish called Papa A La Huancaina, a potato dish with a cheesy, peppery sauce. One of the popular stories of how the dish came about can be traced as far back in the late 1800s, when the train connecting Huancayo to Lima city was being constructed. It was said that women vendors would go around the site, selling their wares to the hungry workers. There was one specific lady who was offering a unique dish made of boiled potatoes topped with a cheese-like sauce, along with some egg slices. The dish became a crowd favorite, and come lunchtime, the workers would ask, “A que hora llega la papa de la Huancaina?” meaning, “What time will the lady with the potatoes from Huancayo arrive?”
Now, let’s try making this dish that is surprisingly easy that yields absolutely irresistible results. Here is a recipe that can be trusted.
And, I can’t finish this article without mentioning the Peruvian Brothers. One of our team members at Hansa One has continued on to have a successful food truck business in Washington DC with his brother. Do check out their delicious selections from their menu.
The journey continues to learn and appreciate global living!
Unicultural team and trainers, sharing our views and experiences on everything cultural.