NATIONAL PEANUT BUTTER LOVER’S DAY
Celebrated annually on March 1st, it is National Peanut Butter Lover’s Day. We acknowledge America’s favorite sandwich spread on this day.Peanut butter is a staple in most American homes and is definitely not limited to the sandwich. It is an excellent source of protein and healthy fat that comes in creamy, chunky or natural and can be combined with many snacks including crackers, apples, celery, carrots, bananas, and many more. Then of course there are peanut butter cookies, cakes, pies, ice cream and hundreds of other desserts!
Considered a delicacy in the early 1900′s, peanut butter was only served in New York City’s finest tea rooms. In a May 1896 article published in the Good Housekeeping magazine, a recipe “urged homemakers to use a meat grinder to make peanut butter and spread the result on bread”. In June of that same year, the culinary magazine Table Talk, published a “peanut butter sandwich recipe”.
Peanut butter’s origin can be traced back to the Aztecs who ground roasted peanuts into a paste. Over the centuries, a number of peanut paste products have been used and the distinction between peanut paste and peanut butter is not always clear in ordinary use. The invention of modern processing machines allow for very smooth products to be made, which often include vegetable oils to make spreading peanut butter easier.
In 1895, John Harvey Kellogg patented a “Process of Preparing Nut Meal” and used peanuts, although in doing so, he boiled the peanuts rather than roasting them. The patients at his Battle Creek Sanitarium were served peanut butter by Kellogg. St. Louis, Missouri snack-food maker, George Bayle is another candidate for inventor of modern peanut butter, who claimed to be making peanut butter, with roasted peanuts, as early as 1894. One more candidate credited with the invention is George Washington Carver. Joseph Lambert, who had worked at John Harvey Kellogg’s Battle Creek Sanitarium and Dr. Ambrose Straub developed the early peanut-butter-making-machines.
Peanut butter provide:
protein, vitamin B3, vitamin E, magnesium, folate, dietary fiber, fesveratrol, arginine and high levels of antioxidant p-coumaric acid.
Chunky and smooth peanut butter are both good sources of unsaturated fats, however, chunky peanut butter has slightly more unsaturated and less saturated fat than smooth. Smooth peanut butter does not have as much fiber in it as chunky peanut butter does.
Peanut butter can cause sever reactions for people with a peanut allergy, including anaphylactic shock, which can lead to death if not treated immediately. Because of this, some schools have had to ban peanut butter.
* A slang term for peanut butter in World War II was “monkey butter”. *
Fun Peanut Butter Facts:
* It takes about 540 peanuts to make a 12 ounce jar of peanut butter
* Peanut butter was first sold in the United States at the Universal Exposition in St. Louis by C.H. Sumner. He sold $705.11 of the “new treat” at his concession stand.
* Reese’s Peanut Butter Cup was introduced to America in 1928
* The oldest operating manufacturer and seller of peanut butter has been selling peanut butter since 1908.
* Peanut butter was the controlling secret behind “Mr. Ed.” TV’s talking horse.
* Americans spend almost $800 million a year on peanut butter
A flavorful, appealing snack for children is called “Ants on a Log”; use a celery stick is the log, fill it with peanut butter, then arrange raisins in a row as the ants.
January 24th is National Peanut Butter Day.
NATIONAL PEANUT BUTTER LOVER’S DAY HISTORY
Our research was unable to find the creator or the origin of National Peanut Butter Lover’s Day, an “unofficial” national holiday.
National Fruit Compote Day – March 1
NATIONAL FRUIT COMPOTE DAY
Each year on March 1st, National Fruit Compote Day is celebrated across the United States.The word compote is French for “mixture“.
Compote is a dessert that originated in 17th century France. It is made up of whole or pieces of fruit (a mixture) in sugar syrup. The whole fruits are cooked in water in which sugar and spices have been added. The seasonings which may be added to the syrup are vanilla, lemon peel, orange peel, cinnamon sticks, cinnamon powder, cloves, ground almonds, grated coconut, candied fruit or raisins. Fruit compote may be served either warm or cold.
The French’s belief that fruit cooked in sugar syrup balanced the effects of humidity on the body led to their invention of compote. It was originally served in the afternoon, as a snack with sour cream and biscuits. It was during the Renaissance that it was served chilled at the end of dinner.
Due to its easy preparation, that it was made from inexpensive ingredients and that it contained no dairy products, compote became a staple of Jewish household throughout Europe and was considered part of Jewish cuisine.
Fruit compote is often topped with whipped cream, cinnamon or vanilla sugar. It is also sometimes prepared using dried fruits that have been soaked in water in which alcohol can be added, for example kirsch, rum or Frontignan.
To celebrate National Fruit Compote Day, try one of the following “tried and true” recipes:
http://www.tasteofhome.com/recipes/hot-fruit-compote-4
http://www.food.com/recipe/fruit-compote-75473
http://www.foodnetwork.com/recipes/chef-lee-anne-wongs-pancakes-with-summer-berry-compote-recipe.html
http://www.foodnetwork.com/recipes/anne-burrell/angel-food-cake-with-tropical-fruit-compote-recipe.html
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