National Cheese Fondue Day – April 11

National Cheese Fondue Day

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 Facts on Fondue

  • The history of fondue is centuries old! Fondue began as a way to use aged cheeses and bread to feed people that had limited access to fresh food during the winter months.
  • Fondue became the national dish of Switzerland when the Swiss Cheese Union modernized it and campaigned as a way to sell more cheese in the 1930s.
  • Fondue became a fad in American in the ’60s and ’70s after it was brought back by a jet setter that had it on a ski holiday.
  • It is a tradition that if a man drops his piece of bread in the fondue pot, he must buy a round of drinks.
  • If a woman loses her bread in the pot, she must kiss all her neighbors.

 

 

 

National Empanada Day – April 8

National Empanada Day

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Facts on Empanadas

  • An empanada is a stuffed bread or pastry baked or fried in many countries in South Europe, Latin America, and parts of Southeast Asia.
  • The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread.
  • The empanada is prepared similar to a pie that is cut in pieces, making it a portable and hearty meal for working people.
  • Empanada stuffing, can consists of a variety of meat, cheese, vegetables or fruits.
  • Empanadas are can be eaten any time of the day and are served at parties as starters.

National Carmel Corn Day – April 6

National Carmel Corn Day

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Facts on Carmel Corn

  • Caramel corn is an American confection made of popcorn.
  • The popcorn is coated with a sugar or molasses based caramel candy shell.
  • The shell is made by heating the sugar or molasses until it browns and becomes thick, producing a caramelized candy syrup.
  • A light version of carmel corn was introduced at The Chicago Worlds Fair in 1893
  • The combination of caramel and corn dates back at least as far as the 1890s.