Skip to main content

Did you know it's #AntsOnALogDay?

By
Was Ants on a Log one of your favorite childhood snacks? I loved it though my mom never called it that. Funny, too, because when I asked my boys if Nonna ever made Ants on a Log for them, their eyes lit up and they knew exactly what I meant. So, my mom calls it that now. Weird.

When I told them they could create their own version, they were excited. The Enthusiastic Kitchen Elf went savory. He mixed mascarpone with fresh mozzarella and white truffle oil. He carefully wedged fresh basil leaves into the celery, smeared the cheese into the celery and, then, smooshed fresh tomatoes to use the seeds as his ants. Yes, he smooshed them with his little fingers.


The Precise Kitchen Elf went sweet, calling his creation 'Ants on a Log that Fell in the Mud.' I don't think I ever would have dipped celery in melted chocolate! He mixed raw almond butter with chia seeds. He placed the dried cranberries into the celery and smeared the almond butter into the log. Then he melted dark chocolate in a double boiler and dipped one end into the 'mud.'


We'll be on Twitter tonight for the #AntsOnALogDay chat. Tuesday, September 8th at 8:30pmET. 


You can enter an Instagram contest. Just post a picture of yourself, friends, neighbors, your cat... all eating your favorite version of Ants on a Log. Everyone should hashtag #AntsOnALogDay and @dandyfreshproduce in Instagram. 

Please go register for the event here: Remember to use the hashtag #AntsOnALogDay.  You can follow along on Instagram here, on Twitter here, on Facebook here, and on Pinterest here.

Labels:

Comments

  1. UnknownSeptember 8, 2015 at 10:01 AM

    I'm with the Enthusiastic Kitchen Elf on this - savory all the way. Great job boys!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more