March Madness: Let's Celebrate!🎉🎂🍰🥳

Published: Tue, 03/05/24

It's the rituals - big and small - that allow us to connect with all the love behind us, and all the love yet to come.
 
 
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"March is a time to experiment and awaken our taste buds." 

🎉🎂🍰🥳Let's Celebrate!🎉🎂🍰🥳

~A Few Words From Susan~

March is a challenging month in the kitchen up here in Massachusetts.  The root vegetables I put away in the fall are starting to lose crispness, and the greens that herald the beginning of the growing season are not quite ready.
 
Checking out Food Holidays for the month of March is one way to add some interest to your meals. March has some really quirky food holidays, moving from National Peanut Butter Lovers Day on March 1 through National Clams on the Half Shell Day on March 31.
 
Today (if you are reading the newsletter the day I sent it out), is actually National Cheese Doodles Day. Since any day I open a bag of them has been overindulging, I think I will skip that, and focus this week on Saturday's food holiday - National Meatball Day.
 
I've included a video that details every food holiday this month, as well as the designations that last all month, so you can use that to inspire your March meals.
 
And... I'm sharing my recipe for Swedish meatballs below - you'll need to wait a little longer for my Cestari family meatball recipe.
 

Dine Creatively!

Susan

 

Trivia Question❓

What fruit is traditionally associated with the month of March due to its being in peak season in Florida at this time?

Answer at the bottom of the newsletter

 

Video: March Madness

 

Tip of the Day

 

As the weather starts to warm up, why not brighten up your March cooking with fresh herbs?

 

Add a pop of flavor to your dishes by incorporating herbs like mint, cilantro, or basil into your recipes.

Not only do they add a burst of freshness, but they also pack a nutritional punch.

 

Swedish Meatballs

I have never thought of myself as Swedish, but have been making these meatballs for decades. It's not an old family recipe, as I am not aware of any Swedish relatives. It's just one I developed years ago.

However, Ancestry recently told me that I am actually 7% Swedish, with DNA from both my parents. I expect it arises from Vikings traveling through Europe, leaving bits of their genes wherever they conquered. Regardless, the ancestry info does give this recipe a bit of genetic authenticity!

Ingredients

For the meatballs:
 

1/4 cup whole milk

4 tablespoons butter, divided (the amount will vary depending on the fat content of the meat)

1/2 large yellow onion, grated 

1 large egg

1 1/4 pounds ground beef

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cardamom

For the sauce:

3 tablespoons butter

3 tablespoons flour

2 cups beef stock

1/4 cup full-fat sour cream 

2 tablespoons lingonberry or red currant jelly 

Salt and pepper, to taste

Instructions

Soak the rye bread in the milk until soft.

Saute the grated onion in 1 Tablespoon butter until soft, about 3-5 minutes. Let cool

Combine the soaked bread, onions, egg, beef, and spices until thoroughly mixed.

Form meatballs a little less than 1 inch in diameter.

Brown the meatballs, in batches if necessary, in the remaining butter, and set aside.

 

Add butter to the frying pan until the fat in the pan is about 3 tablespoons, scraping up the beef bits as it melts. The amount you’ll need will vary depending on how fatty the meat was - in some cases you may not need any.  

Add the flour and saute for 1 minute to blend. 

Add the stock and bring to a boil, stirring constantly.

Reduce heat to medium, and continue stirring until sauce has thickened.

Remove from heat and stir in the sour cream and jelly.  

Taste and add salt and pepper as desired.

Return meatballs to the pan with the sauce and heat through.

Serve over noodles or mashed potatoes

 

 

Special Offer for Newsletter Subscribers

 

The measuring cup and grater included in Cestari's multitool will help when making the Swedish Meatballs this month.  Save 20% with code   SWEDISHMTBL through March12 at the Cestari store on Amazon

 

 

Readers' Stories

  • Harper from New Orleans writes, "Dive into National Flour Month by hosting a blind baking challenge with friends. Think 'Great British Bake Off' in your kitchen. It’s a fantastic way to discover new recipes and laugh over the flops!"

    Luca from Denver suggests, "Get creative on National Frozen Food Day by using frozen fruits in unexpected ways. Ever tried grilling frozen peaches or blending frozen avocados into smoothies? Game-changer for flavor and convenience!"

    Avery from Brooklyn shares, "For National Peanut Butter Lover's Day, why not host a peanut butter tasting party? Include exotic flavors and brands. It’s like wine tasting, but for peanut butter enthusiasts!"

    Riley from Portland offers, "Transform National Potato Chip Day by making chips from sweet potatoes. Add quirky seasonings like truffle salt or smoked paprika for a gourmet twist on a crunchy classic."

    Jordan from Las Vegas advises, "Celebrate National Water Day by crafting signature infused waters. Experiment with combinations like cucumber-lavender or basil-lime. It’s a chic, refreshing way to stay hydrated and impress your guests."

  •  
 

💡 Answer to Trivia Question:

Strawberry

 

WOULD YOU LIKE A VEGETABLE SCRUBBER?

 We'd love to feature some of your best tips and tricks. Please let us know what you know!  You can submit your thoughts by replying to this newsletter, or sending them directly to  support@cestarikitchen.com with the subject "Newsletter-March."  Every subscriber whose contribution we use will receive our vegetable scrubber as a thank you!

 

 

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