WWW.GOURMETPLEASURES.COM
APRIL 2019
BRAZIL
And The Rio Carnival
CEO’S LETTER
I am overwhelmed by the very positive response that I have received for last month’s issue highlighting our top ten restaurants in Miami. When I decided to launch this magazine a year ago I did it because of my personal love of food and I never imagined we would reach the large audience that we now have. I want to thank all of our readers for your encouragement and extremely helpful feedback. My staff and I are already working on our next list which will be the top 40 restaurants in Miami. We hope to publish it in the very near future. My aspiration is to continue to entertain and enlighten you. Our cover story this month is about Carnival in Rio de Janeiro. This was a trip that I will remember for the rest of my life. It was an extraordinary adventure that included many amazing dining experiences. I hope you enjoy reading about some of the wonderful restaurants we were fortunate enough to dine in. The month of April includes two major religious holidays. Christians celebrate Easter and the Jewish population celebrates Passover. In this issue we have included articles on food associated with both of these celebratory events. I think you will find them interesting. I know I learned a lot while doing my research. Again, thank you for your continued support and I hope you enjoy this month’s issue. I had fun writing it.
Rene Buroz CEO/Founder
Content: 2 PASSOVER
34 RESTAURANTS OF THE
10 RECIPE:
Mr. Lam
The most sacred Jewish Holiday.
MONTH:
Nanny’s fried Matzo
40 ON THE GO:
Priscila Ribas
48 CHEERS
Brigadeiros
50 HEALTHY CORNER
Mandolin Agean Bistro
52 EASTER
12CRITIC FOR A NIGHT 14GUILTY PLEASURES: 18 RESTAURANTS OF THE MONTH: 24 RESTAURANTS OF THE MONTH:
Brazil
Caipirinha
Sweet potatoes
A sweet tradition
Olympe
28 RESTAURANTS OF THE MONTH: Oro
FOUNDER/CEO Gourmet Pleasures Rene Buroz (2019) Editor in Chief/ Creative Design Margie Castro Senior Editor: Ellen Rosenfeld Assosiate editor: Oswaldo Pisfil Editorial@gourmetpleasures.com PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions
CONTRIBUTORS Gabriela Morales Alex Forster Hillarin Soto Matt Wagner Lili Tique PUBLISHED BY Stage Wynwood LLC 2018 Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130
FOR OTHER ENQUIRIES, PLEASE VISIT: www.GourmetPleasures.com © Copyright 2019 Gourmet Pleasures. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. @GourmetPleasures
Email: Contact@gourmetpleasures.com
FEB 2019 GOURMET PLEASURES | 1
Passover
The Most Sacred and Celebrated Jewish Holiday
Gefilte fish 2 | www.GourmetPleasures.com
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By Ellen Rosenfeld
t begins on the 15th day of the month of Nisan on the Hebrew Calendar (usually April), this year Passover begins at sunset on April 19 and ends at nightfall of April 27th. The holiday celebrates the Israelites freedom from slavery. As told in The Book of Exodus in the Hebrew Bible, more than 3000 years ago, the “Children of Israel” were enslaved in Egypt by the Pharaoh who feared and hated them. After generations of this oppression, God spoke to Moses and gave him instructions to go to the Pharaoh and ask for their freedom. When the Pharaoh refused, God “unleashed” ten plagues on the Egyptians with the tenth being the slaying of all firstborn. God told Moses that the Israelites should mark their doorposts with lamb’s blood so that he would “pass over” their houses and allow their firstborn to live.
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Out of fear the Pharaoh then let the Israelites leave but later changed his mind and sent his soldiers chasing after them where they found them at the Red Sea. According to the Book of Exodus, Moses used his staff to part the waters so his followers could walk on dry land and cross the water to safety and freedom. While most Jewish holidays revolve around the synagogue, this celebration is primarily conducted at family homes at the Passover Seder. This is a ceremonial dinner on the first and often second nights of Passover. A traditional Seder has 15 steps set out in the Haggadah, a book of instructions, prayers, blessings and songs given to everyone at the Seder dinner table. Haggadah means “the telling” referring to the most important part of the sedar, the retelling of the story of the Israelites “exodus”. Food and wine are integral to the story and in the center of a Seder table is a plate with 6 foods items which are symbolic of the holiday and are used or eaten during this (very lengthy) dinner. 4| www.GourmetPleasures.com
Matzo Ball soup APRIL 2019 GOURMET PLEASURES | 5
These items are: 1. Zeroan- a lamb’s shankbone which symbolizes the ancient Passover sacrifice. 2.Beitzah- a roasted (or hard boiled) egg symbolizing the temple’s sacrifice and the cycle of life. 3 Charoset-a sweet paste of fruits and nuts representing the mortar used by the Jewish slaves to build the pyramids of the Pharaohs. 4. Maror- bitter herbs, typically freshly grated horseradish, representing the bitterness of slavery. 5.Chazeret-typically romaine lettuce which bitter tasting roots also represent slavery. 6.Karpas- a vegetable other than bitter herbs, usually parsley, which is dipped into salt water which represents the slaves’ tears. Also on the Seder Table is a plate containing three pieces of Matzo. Matzo is an unleavened “bread” resembling a flat cracker. It is believed that because of the haste of the flight the Israelites were forced to make from Egypt there was no time for their bread to rise. Matzo also symbolizes redemption and freedom. Matzo is one of the most import traditions of the holiday. During the 8 days of Passover no leavened products can be eaten and must be completely removed from Jewish households.
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Passover Seder plate
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Tzimmes 8| www.GourmetPleasures.com
The actual Seder meal varies depending on family tradition but usually consist of Matzo Ball Soup, a poached fish dish (Gefilte Fish), Roasted Chicken or Brisket, Matzo Kugel, a pudding made from matzo and apples, and tzimmes, a stew of carrots, prunes and sweet potatoes. Special desserts are served, with coconut or almond macaroons being a favorite. Passover can be a very challenging time for many, especially those that are fond of toast or bagels at breakfast time. There is also the problem of what to do with the many boxes of matzo left over from the Seder Dinner. My very favorite Passover food is Matzo Brei (rhymes with fly) or, as we call it in our family, Fried Matzo. It is a delicious breakfast meal, or if you’re like me, a quick and satisfying easy dinner dish. There are many variations, Some like their matzo brei salty, while others prefer it with sugar or topped with applesauce, sour cream or even maple syrup, I’d like to share my mother’s (everyone called her Nanny) very simple recipe with you. All measurements are approximate, since my mom always said “I don’t know from measurement. I just make it”
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NANNY’S FRIED MATZO Passover can be a very challenging time for many, especially those that are fond of toast or bagels at breakfast time. There is also the problem of what to do with the many boxes of matzo left over from the Seder Dinner. My very favorite Passover food is Matzo Brei (rhymes with fly) or, as we call it in our family, Fried Matzo. It is a delicious breakfast meal, or if you’re like me, a quick and satisfying easy dinner dish. There are many variations, Some like their matzo brei salty, while others prefer it with sugar or topped with applesauce, sour cream or even maple syrup, I’d like to share my mother’s (everyone called her Nanny) very simple recipe with you. All measurements are approximate, since my mom always said “I don’t know from measurement. I just make it”
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Ingredients: 4 extra large or jumbo eggs 4 “sheets� of matzo 2 tablespoons of butter 1 tablespoon water or milk Salt and pepper Instructions: 1.Break matzo into 1 inch pieces and place in a colander in the sink 2.Bring a pot of water to a boil and then pour over matzo making sure each piece of matzo is covered. Allow water to drain 3.In a mixing bowls whisk eggs with water or milk and then add salt and pepper to taste. 4.Add softened matzo to egg mixture and toss making sure all of the pieces are coated with eggs. 5.Melt butter in large frying pan and then add the matzo 6.Cook for approximately 3 minutes constantly flipping and stirring. You want the eggs to be softly cooked, not runny and you want mixture to be hot. 7.Serve immediately. Salt to taste or if you prefer a sweet fried matzo, add sugar or any other favorite topping. 8 Enjoy!
Fried Matzo APRIL 2019 GOURMET PLEASURES |11
CRITIC FOR A NIGHT With Priscila ribas This month’s “Critic for a Night” is Priscila Ribas. We met Priscilla several years ago when she was visiting South Florida on business and we became good friends. When we decided to visit Rio de Janeiro for carnival this year, we asked her for some travel advice and she generously offered to be our “unofficial” guide and she did an amazing job. While in Rio we enjoyed a wonderful dinner with her at Mr. Lam, an upscale Chinese restaurant overlooking the beautiful Rodrigo de Freitas lagoon. Ms. Ribas is an entrepreneur currently residing in Sao Paulo, Brazil. 8 || www.GourmetPleasures.com 12 www.GourmetPleasures.com
Peking Duck
By @ReneGourmet
GP: Priscila, one word to to describe your evening at Mr. Lam Priscila: Sensational GP: What did you order? Priscila: We ordered the Duck a Beijing, Wonton Soup, Special Fried Rice, Mr. Lam Prawns, Spring Rolls, Bitter Pig and, of course, Brigadeiro. GP: What did you think of the menu? Priscila: I think the menu was very inviting GP: What was your favorite dish? Priscila: Everything was exceptional, but the Mr. Lam Prawns and the Duck a Beijing were my favorite dishes GP: How was the service? Priscila: I really enjoyed the service. It was well coordinated and efficient. All of the staff were extremely attentive. GP: Did the prices match the quality of the food? Priscila: I did not see the prices, but the quality of the food was outstanding. GP: Would you go back to this restaurant? Priscila: For sure! GP: Do you think this restaurant is a good business to invest in? Priscila: Both my husband and I are entrepreneurs and we think it would be a great investment. GP: Would you recommend Mr. Lam to expand to other locations around the world? Priscila: I think that would be a fabulous idea. I am sure that people around the world would love Mr. Lam. GP: Any final thoughts? Priscila: Besides their gourmet gastronomy, I loved the decorations of the environment, from the statues in the entrance to the Lamborghini engine that served as a table base. I also thought the atmosphere was enhanced by their choice of music and lighting and was very sophisticated.
Mr Lam Prawns
Mr Lam awards
Priscila Ribas, Hilarin Soto, Rene Buroz
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BRIGADEIROS By @ReneGourmet Shortly before leaving for my “working” vacation in Rio de Janeiro, I was discussing possible magazine articles with my Senior Editor, Ellen Rosenfeld. She told me to make sure I took lots of pictures of brigadeiro, and I am embarrassed to admit it now, but my immediate response was “Briga What?” I had absolutely no idea what they were, which Ellen took great pleasure in since I am suppose to be the food “expert”. So when I saw brigadeiro listed on the dessert menu my first night dining out in this amazing Brazilian city, I knew I had to order it if only to get a picture. At the risk of sounding “corny” I have to say it was “love at first bite”.
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Canned Brigadeiro
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Brigadeiro truffles
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Brigadeiro is a traditional Brazilian dessert that some consider to be a national icon. It is really a very simple dish consisting of sweetened condensed milk, cocoa powder and butter. It is amazing how the combination of only three basic ingredients can create such a delicious chocolate delicacy. I have since learned that no Brazilian child’s birthday party is complete without brigadeiros that are shaped like a small ball and covered with chocolate sprinkles. Some people compare them to truffles or bonbons, but in my opinion they are so much better. During my ten day stay in Brazil, I ate brigadeiro whenever and wherever I could. I ate it hot and I ate it warm. I ate it chilled and I ate it cold. Thanks to the fairly recent influx of Brazilians relocating to South Florida, brigadeiro shops can now be found locally in the South Florida area. Many offer gourmet versions, with the addition of dried fruits, nuts or even alcoholic beverages added to the recipe. If you would like to try making them yourselves, there are numerous recipes available online.
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Restaurant of the Month
Mandolin Agean Bistro By @ReneGourmet
The Mandolin Aegean Bistro was opened in 2009 by the husband and wife team of Ahmet Erkaya and Anastasio Koutsioukis. Located in the Miami Design District, the restaurant serves authentic and delicious Turkish and Greek food. It is an unpretentious and simple spot with indoor seating among a bakery and market competent and an outdoor dining area.
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Baklava APRIL 2019 GOURMET PLEASURES | 19
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Tomato salad
T
he menu is a mix of both countries’ cuisine with something for everyone. After listening to our server’s suggestions, we decided to begin our “adventure” with the Turkish Sampler appetizer which the menu simply describes as hummus-tomato-eggplant. The tomato portion was actually chopped tomatoes mixed with rice and meat and was very tasty. The eggplant was cooked with olive oil and had no trace of the bitterness often found in this dish and was very good, but for us the winner of the dish was the hummus. This was a traditional preparation, but one done to perfection. The “sampler” was accompanied by homemade bread which we quickly devoured. We then 22 | www.GourmetPleasures.com
continued our meal with mussels with white wine, garlic, lemon and oregano. The mussels were full of the best flavors of the ocean and reminded us or our recent trip to Mykonos. Gourmet Pleasures loves cheese so we ordered two different presentations, the Cheese Saganaki and the Baked Feta, which was prepared with tomatoes, smoked Greek chili flakes and spicy pickled Turkish peppers. Both dishes were enjoyable and flavorful, but the Cheese Saganaki was our favorite. It was crunchy on the outside and delectably creamy inside. We liked it so much that we immediately ordered a second portion. For our main course, we had the Stuffed Tomato and Pepper with ground beef, rice and feta
cheese. For us this seemed like an unusual combination. but the ingredients worked perfectly together and produced a very delightful dish. We also had the Whole Mediterranean Sea Bass, which was expertly grilled with just the simple addition of olive oil, lemon and oregano and it was fantastic. Even though we were full, we couldn’t leave without having the classic Mediterranean dessert, Baklava, made with phyllo dough, pistachios and honey. It was the ideal end to a great meal! Mandolin Aegean Bistro is our Restaurant of the Month because of the quality of the food prepared by their talented kitchen staff and the very professional service we received. We had an amazing “Mediterranean” dining experience.
Hummus
Saganaki Cheese
Stuffed tomato
FIND THEM AT 4312 NE 2nd Ave, Miami, FL 33137
(305) 749-9140
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OLYMPE Tamboril
By @ReneGourmet Considered to be one of the top 50 dining establishments in Latin American, Thomas Troisgros’s restaurant Olympe is located on a quiet tree lined street in Lagoa, Rio de Janeiro. It has been in this same location since it was first opened in 1983 by Thomas’s father Claude, as Restaurant Claude Troisgros. The name was changed in 2005 to Olympe in honor of Claude’s mother. Olympe’s food is a spectacular blend of the best of Brazilian and French cuisine. This is a very small restaurant with a quaint, but still elegant atmosphere. When we tasted the bread that was brought to our table we knew we were about to indulge in an award winning meal. It was crispy, almost like a cookie, and was outstanding. We ordered from the prix fixe Confiance menu, where you have the option 24 | www.GourmetPleasures.com
of 5 or 7 dishes. The word confiance translates to trust in English and it is a very appropriate menu name since the available dishes are dependant on the daily market, seasonal ingredients and the chef’s inspirations. We began our meal with the egg dish with Caipira chicken foam and a parmesan crumble. This was an unusual, but very successful combination. We also enjoyed Tamboril (monkfish) with beurre blanc bacon, heart of palms and tomato. This was another quite original dish created by the chef. For dessert we indulged in the Passion Crepe. It was an delicious sugary “pancake” bathed in a syrup of passion fruit and was truly exquisite in both appearance and taste. Gourmet Pleasures had a fabulous meal at Olympe and we highly recommend it if you are in Rio.
Chocolate cake APRIL 2019 GOURMET PLEASURES | 25
Short rib
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Scallops APRIL 2019 GOURMET PLEASURES | 27
Beef dried mushrooms and coffee
ORO
With Oro, the world renowned chef Felipe Bronze has taken Brazilian dining to a new and higher level. Before we tell you about some of the amazing dishes we sampled there we would just like to say that at Oro the combination of ingredients, flavors, textures and presentation in every dish tells you that something very serious and noteworthy is happening in the kitchen. Even the smallest detail is not overlooked and each and every bite is a delicacy to even the most sophisticated palate.
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Lujoso cebiche
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There are two menu choices.. The Creativity Menu is the larger of the two and offers seasonal market ingredients and more courses. The Affectivity Menu is a shorter menu and showcases the house specialties. We had the opportunity to order both and everything we ate was extremely impressive.. We would like to take this opportunity to tell you about just some of the many highlights of our meal.
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Pumpkin and seafood waffle
Starters: Oysters and “caipirinha” is a fresh oyster served in its shell with a delicate sorbet made with the traditional Brazilian liquor Caipirinha, creating a unique combination of flavors. Black rice, scallop, persimmon and hazelnut is simply explained is a black rice cracker topped with scallops and beautifully garnished with persimmon and hazelnuts and is a very original creation of the chef. Pumpkin and seafood consists of a pumpkin “cream” with pieces of seafood that is encased in a delicate and crisp wafer, creating the perfect contrast of sweet and savory.
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Octopus
Main Courses: Sweet Potato Ravioli, misso and heart of palm which was another excellent combination of ingredients created by Chef Bronze that again proves his extraordinary talent for cooking dishes with spectacular flavors. Beef, dried mushrooms and coffee which sounds like an unlikely pairing, but the idea behind this dish is for the diner to combine each separate element into the perfect bite making this a terrific dish. We also must mention that South America is known for their superior beef and this dish is proof that this is indeed true.
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Dessert: Chocolate, banana and passion fruit that was served as a perfect fondant, with a center of warm melted chocolate enhanced by the perfect sweet and citrus flavors of the fruits. We would be negligent if we did not mention the mixology at Oro. The cocktails we sampled, which were quite a few, were made with the fresh juices of tangerines, starfruit and passion fruit. They were truly noteworthy. This is only a sampling of the many amazing dishes we had at Oro. Without a doubt this was one of the best meals we have had in all our travels around the world. It is a must visit if you are ever in Rio
Chocolate Dessert APRIL 2019 GOURMET PLEASURES |33
MR. LAM By Rene Buroz
Dumplings 34| www.GourmetPleasures.com
This elegant Chinese restaurant specializing in classic dishes from Beijing is located in the heart of Lagoa, Rio de Janeiro. The decor is a mix of modern elements with an entrance flanked by terracotta statues of Xian-Warriors. The interior features a three story dining room with walls trimmed with neon red accent lights. They also offer a special VIP room if you are looking for a touch of privacy.
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The menu is extensive and features both a prix fixe and an a la carte option. For an appetizer we had the Shrimp Spring Rolls, which had a super crispy wrapper and was served with a typical, but outstanding, sweet and sour red sauce. We then continued our gourmet adventure with the Mr. Lam Prawns. The prawns were large, perfectly breaded and expertly cooked. Of course, we had to order the Peking Duck, a specialty of the house, even after our server warned us that it would take an hour to prepare. It was definitely worth the wait. The presentation was outstanding, with precisely cut slices of juicy duck that were easy to place in the glorious crepes and garnish with the plum sauce, green onions and slices of cucumbers. This was one of the best Peking duck dishes we have ever eaten. We also very much enjoyed our entree of Sweet and Sour Chicken served with Special Fried Rice that contained shrimp, eggs and vegetables. It was another winning dish.
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Quail egg 38 | www.GourmetPleasures.com
Peking Duck
For dessert, we ordered our new “favorite�, Brigadeiro. Mr. Lam serves their version cold with a touch of sea salt that flawlessly balanced the sweetness of the chocolate. The service at Mr. Lam was impeccable and that, along with their fabulous food and enjoyable ambiance, makes it in our opinion a mandatory dining spot if you are visiting Rio. We will definitely return.
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On The Go:
BRAZIL
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By @ReneGourmet
When we hear the word carnival, the first thing that comes to our mind is the world renowned Carnival in Brazil. This is the annual festival which begins on the Friday afternoon before Ash Wednesday and ends on Ash Wednesday at noon, marking the start of Lent, the forty day period before Easter.
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Carnival is perhaps the most famous holiday in Brazil and although most regions in the country have elaborate celebrations, the epicenter is Rio de Janeiro. According to Guinness World Records, Rio’s carnival is the largest in the world. Visiting Rio during Carnival is on the bucket list of many including Gourmet Pleasures. Last month we were able to cross it off our list by attending and, of course as always, we took our “work” with us. 42| www.GourmetPleasures.com
Peacock Float
Girl dancing
Guarana drink
Performers APRIL 2019 GOURMET PLEASURES |43
Shrimps 44 | www.GourmetPleasures.com
We attended as many of the events as was humanly possible. We danced in full costume with two different samba schools and even road on a parade float. There are no words to express what an amazing experience this was. Since we stayed for a week we also had ample time to “work” by enjoying the country’s fantastic gastronomy. Brazil is considered to be a country of gourmet cuisine, as it is the only South American country that Michelin has included in their prestigious guide. We had fantastic meals during our visit and we’d like to take this opportunity to tell you about our three favorite restaurants in Rio. Christ the Redeemer APRIL 2019 GOURMET PLEASURES |45
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CEO, Rene Buroz, Hilarin Soto, Priscila Ribas APRIL 2019 GOURMET PLEASURES |47
When in Rio... Drink Like a Brazilian By @ReneGourmet During our recent trip to Rio de Janeiro Gourmet Pleasures fell in love with the Caipirinha, which is probably the most well-known Brazilian cocktail. Before we share our very simple recipe for this delicious alcoholic beverage with you we’d like to tell you a little about this drink.
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Caipirinha
The main ingredient in a Caipirinha is Cachaça. a distilled spirit made from fermented sugarcane juice. It is the most popular distilled alcoholic beverage in Brazil. Variations of Cachaca date back to the mid 1500s when the Portuguese colonizers first brought sugarcane cuttings to Brazil from Madeira. It is typically 38-48% alcohol by volume making it a rather “strong” spirit. ( Vodka is approximated 40%, wine is around 12% and beer is 4-5%) Cachaca is often referred to by the nickname “Brazilian rum”. The United States Alcohol and Tobacco Tax and Trade Bureau, Department of the Treasury actually lists Cachaca as a subcategory of rum. Both spirits are distilled from sugarcane derived products, however rum is usually made from molasses which is a syrup by product obtained from the raw sugarcane during the fermenting process. Cachaca is made from the fresh sugarcane juice. Most Americans are only familiar with Cachaca because it is used as the base for Caipirinhas but there are some aged varieties that are sipped on their own. It can also be a substitute in other cocktails, such as Martinis
Caipirinha Recipe Ingredients: 1. 2 oz Cachaca 2. 1⁄2 lime cut into wedges 3. 2 tsp superfine sugar 4. crushed ice. Instructions 1. Put lime and sugar into a double old fashion glass and muddle 2. Fill with ice, add Cachaca and stir 3. Garnish with a wedge of lime 4. Enjoy Cheers from Brazil!
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The Sweet side of Sweet Potatoes By Ellen Rosenfeld
We all know that a healthy diet must include vegetables, but many of us have been led to believe that potatoes are not necessarily good for us. We would like to dispel this myth by sharing with you some of the very beneficial qualities of sweet potatoes.
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T
he name sweet potato implies a food that is full of sugar, which is something most of us try to avoid because of our concerns about gaining weight, along with other unhealthy side effects. An average sweet potato contains less grams of sugar than an orange. Sweet potato, besides being delicious, are a wonderful source of vitamins and minerals that are essential for our health and well being. Nearly half of the recommended daily intake of vitamin C is in a one cup serving of sweet potatoes. This one cup serving also has 400% of the recommended daily intake of vitamin A. Both vitamin A and vitamin C are extremely important in supporting our immune system and act as antioxidants. Vitamin A is necessary for healthy skin, good vision and organ functions. Many of us eat bananas daily because they contain a lot of potassium, which helps our body get rid of excess sodium and fluid, lowers blood pressure and reduces the strain on our heart. One sweet potato contains twice the potassium as two bananas! These are just a few of the benefits of eating sweet potatoes. Whether you eat them mashed or baked as a side dish, or you use them to bake cookies, cakes or pies, sweet potatoes are, quite simply put, a wonderful addition to our diet.
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EASTER
By Ellen Rosenfeld Easter is the single most important day of the Christian Church due to its observation and celebration of the resurrection of Jesus Christ. It is a central event of Christianity, but on a lighter note Easter is also the second highest selling holiday for the candy industry, following Halloween. According to Gourmet.com sales are in the billions of dollars. The National Confectioners Association reported revenue in the amount of 2.26 billion dollars in 2014. Perhaps the love of candy at Easter can be explained by the fact that it comes after Lent, which is traditionally a time of penance and self-denial. Millions of children around the world look forward to receiving their candy filled Easter baskets. Gourmet Pleasures would like to take this opportunity to tell you about some of our favorite Easter treats.
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CHOCOLATE EGG Eggs are a symbol of rebirth and new life so perhaps that is the reason they are associated with Easter. That is one theory, but there are others. No real historical evidence can be found explaining the symbolism. Chocolate eggs date back to just the 1800s when European candy makers first started hand crafting them. By the late 1800s candy makers in major U.S cities were offering chocolate eggs, both hollow or filled with jelly beans. It was only in the early 20th century that manufacturing innovations allowed them to be mass produced. One of the most recognizable chocolate eggs is the Cadbury Creme Egg which was first produced in 197l. These foiled wrapped chocolate eggs are filled with a super sweet fondant colored to mimic the egg white and yolk. A variation of the traditional chocolate egg is the Panorama Egg. These are opulent hollow eggs containing miniature scenes that can be viewed through peepholes. They first appeared in Victorian England and became popular in the United States around the 1890’s. The Victorians used paper, ceramics, fabrics and ribbons in their creations. Modern day panorama eggs are far less intricate, due in part to food laws limiting what can be used in these creations There are still some high end confectioners who do make “made-to-order” products. Some are even too beautiful to eat and are kept as keepsakes. Interesting facts: The best selling Easter candy in 2017 was Reese’s Peanut Butter Eggs. This year should be particularly exciting for the “egg” since an “instagram egg” received 26.3 million likes on 1/14/2019, surpassing a previous record set by Kylie Jenner, which only has a measly 18 million likes on instagram.
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Panorama Egg APRIL 2019 GOURMET PLEASURES |55
Chocolate bunnies
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CHOCOLATE BUNNIES No one knows why a bunny rabbit became so closely associated with the Easter holiday. Some suggest that it is because rabbits are so prolific in procreation, thus symbolizing fertility and rebirth. Again, their history is not very clear. They may have been first created by people of German heritage, either in Europe or the United States, in the 19th century. The first molds were made by hand around 1830. The production of this candy rabbit was a fine art since chocolate of this time period had a very thin consistency and was not easy to work with. The 20th century saw the creation of plastic molds and machinery making production much easier and faster. Most chocolate rabbits are hollow for several reasons. First, they are cheaper to produce and therefore to buy. Also, a solid rabbit would be extremely hard to eat and could possibly break a tooth. Today there are a wide variety of “Chocolate Easter Bunnies” ranging from cheap mass produced items available in drug and discount stores to high end versions from gourmet chocolate makers. According to SweetCityCandy.com Americans buy more than 60 million chocolate bunnies each year. Interesting fact:Guinness World Records reports that the biggest chocolate egg weighed 9,359.7lbs and was made by Equipe da Casa Do Chocolates located in Sao Benedito, Minas, Brazil. It took 9 professionals 8 consecutive days to complete.
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JELLY BEANS The Jelly Bean is another Easter candy with a mysterious history. There is an idea that it is a variation of Turkish Delight, a gelatinous sweet candy produced in Turkey as early as the late 1700s. The Jelly Bean first became associated with Easter around the 1930s probably because of their egg shape Jelly Beans are so common that it is easy to forget that they are an engineering wonder. They are made using a panning process, which builds up a candy shell around a chewy center. Today most are made using a cornstarch based gel or fruit pectin making them easier to bite. The Herman Goelitz Candy Company started producing mini jelly beans in 1965. The center of these beans where flavored unlike their predecessors which only had flavor on the outside shell. These tiny beans became known as Jelly Belly Jelly Beans in 1976. They now have 50 official flavors including Chili Mango, Chocolate Pudding and Strawberry Cheesecake. CandyStore.com reports that “buttered popcorn” is currently the most popular jelly bean flavor. Their website also reports that Americans will consume 16 billion jelly beans on Easter. Interesting fact: April 22 is National Jelly Bean Day in the United States
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PEEPS Peeps are a marshmallow like candy produced in the shape of baby chicks, bunnies and other animals. They were first produced by the Rodda Candy Company located in Pennsylvania. They were laboriously piped by hand with pastry bags and then finished with painted eyes. Sam Born acquired the company in 1953 and with mechanicalization began to mass produce these delightful treats. They were traditional sold only as yellow chicks at Easter time but now they are available in a wide range of colors and shapes depending on the holiday season. Interesting fact: S ​ everal newspapers around the United States hold annual contest in which readers submit photos of scenes made with peeps.
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