Archives for November, 2008
The secret to great waffles and pancakes is a thick batter, so don’t expect to pour this one. If you are making waffles, make toaster waffles out of leftover batter: undercook the waffle a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Pop them in the toaster for a quick breakfast. Reduce the buttermilk by 1 tablespoon if not using cornmeal. For pancakes, which require a slightly thinner batter, increase the buttermilk to 2 cups from 1-3/4 cups–the extra-thick batter is OK for waffles. (This depends, however, on the thickness of the buttermilk. If it is thin–the consistency of regular milk–use only 1-3/4 cups for pancakes. If it is thicker–as thick as light cream–use the full 2 cups.) It’s best to use an electric griddle for pancakes, but set it to 350 degrees, not the 375 or 400 degrees suggested by many manufacturers. (These are very thick pancakes and require a lower temperature for thorough cooking.)
Serves four
2 cups all-purpose flour
2 tablespoons cornmeal (optional)
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 eggs, separated
1-3/4 to 2 cups buttermilk
4 tablespoons unsalted butter, melted
1. Heat waffle iron or griddle. Whisk dry ingredients together in a medium bowl. Whisk yolks with buttermilk and butter.
2. Beat egg whites until they just hold a 2-inch peak. Do not overbeat.
3. Add liquid ingredients to dry ingredients in a thin, steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. At this point the batter should still be rough with large spots of unincorporated flour. Gently fold the egg whites in using a light touch. Batter should just be mixed. It is better to undermix than overmix.
4. Cook in either a waffle iron or on a griddle. Waffles should be a deep brown. Pancakes should be just cooked through. Serve immediately.
Master Recipe for Sweet-Milk Waffles and Pancakes
If you are out of buttermilk, try this sweet-milk variation. Add 4 teaspoons of cream of tartar to the dry ingredients and substitute a scant 1-1/2 cups milk for the buttermilk for waffles and 1-5/8 cups for pancakes.
You can get your waffles at Maceri’s Soup & Scoop, Pitas & Subs already made for you plain, with strawberries, topped with ice cream, or in an old fashioned waffle ice cream sandwich. Find us on the NW corner of 21 Mile & Hayes in Shelby Township, Michigan. www.soup-scoop.com
For nearly 25 years Maceri’s subs have been served. It started back at Tom Maceri’s Fruit Market on the eastside of Detroit, Michigan. We added the deli to our fruit market in 1984. We began making individual subs. People wanted them for parties, so we started making them by the foot. Anthony learned the art of sub making from his mother, Josephine Maceri, who had a pizzeria in Grosse Point Woods back in the 1970’s. It was located next to the police station on Mack Ave called Sorrentos (not the same as the one today). She did not serve just pizza. She also served Oven Baked Subs. Anthony used his experience and added to the already superb Italian. We now serve a wide variety of subs and pitas at Maceri’s Soup & Scoop, Pitas and Subs. We use Original Pita’s famous house dressing on a wide variety of them. Original Pita was founded in 1986. There were no other establishments around that served a Pita Sub back then. There was an overwhelming response to this concept and the idea of the pita sandwich took off. These are truly the best pitas in Michigan.
All of the Subs and Pitas at Maceri’s Soup & Scoop, Pitas & Subs are made with the freshest produce, and the finest quality meats and cheeses. Maceri’s regular pita or sub has the amount of the other sandwich shops double meat for the price of their regular sandwich. With over 70 years combined experience in the wholesale and retail foodservice industry, you can expect quality, service, and value.
You can find michigan’s famous pitas and subs along with fresh homemade soup and award winning Ashby’s Sterling premium ice cream at Maceri’s Soup & Scoop, Pitas & Subs located in Shelby Township, Michigan on the northwest corner of 21 Mile and Hayes. We offer catering, dine-in, carry-out, delivery. 586-566-7484. www.soup-scoop.com
Ashbys Sterling Ice Cream of Shelby Twp., Michigan has awards from the National Ice Cream Retailers Asscociation as well as the World Dairy Expo once again for 2008. They were awarded a blue ribbon for the company’s Vanilla Bean, which received the top score in the annual contest. They were awarded 2nd place for Vanilla, French Vanilla, and Chocolate. They have one numorus times before for these flavors including Vanilla—First Place: 2007, 2005, 2003, 2002, 2000, 1999, 1997, 1994, 1993
Vanilla Bean—First Place: 2007, 2003, 2002, 1994, 1993
French Vanilla—First Place: 2007, 2003, 2000, 1994
Strawberry—First Place: 1993
Chocolate—First Place: 2002, 1998, 1994
Ashby’s Sterling’s New Kettle Crunch flavor won 3rd place in the Best New Flavor of the Year category for 2008. In 2007 they won 1st Place with Magic Cookies with M & M’s. Some of the other awards in years past for Best New Flavor Nationwide that Ashby’s Sterling ice cream received are Almond Cherry Streusel–2007 “Second Place”
Last Mango in Paradise–2007 “Best New Tropical Flavor
Mountain Blackberry—2006
Pineapple Upside Down Cake—2003
Ultimate Peanut Butter Brownie—2002
Banana Pudding—2000
Turtle Pecan Sundae—1996
Raspberry Chip Cheesecake—1994
Amaretto Cherry—1993
In October 2008, the World Dairy Expo awarded Asbhy’s creamy Chocolate ice cream a blue ribbon, based on the top score of samples submitted by dairy companies from around the world. Ashby’s ice cream also won this award for its Chocolate ice cream in 2006 and 2005. This year they also took 3rd place at the World Dairy Expo for their Orange Sherbert.
You can find these and other award-winning Asbhy’s Sterling ice cream flavors at Maceri’s Soup & Scoop, Pitas & Subs located also in Shelby Twp., Michigan on the Northwest corner of 21 Mile & Hayes. Come on in and see what we are scooping up. The biggest scoops in town. 586-566-7484. www.soup-scoop.com
The origin of the Boston cooler lays in Detroit, Michigan, the city in which Fred Sanders is credited with inventing the ice cream soda. Originally, a drink called a Vernors Cream was served as a shot or two of sweet cream poured into a glass of Vernors golden ginger ale. Later, vanilla ice cream was substituted for the cream as a Vernors float. Unlike a float however, a Boston Cooler is blended like a thick milk shake. It is known that by the 1880s the Boston cooler was being served in Detroit, made with the local Vernors, an intense golden ginger ale, unlike the common modern dry ginger ales. The name almost certainly has no connection to Boston, Massachusetts, where the beverage is virtually unknown. One theory is that it was named after Detroit’s Boston Boulevard, the main thoroughfare of what was then an upper-class neighborhood a short distance from James Vernor’s drugstore.
My husband’s uncle worked for Vernors as a young man in the 1940’s. He also said they used to make a Cream-Ale with Vernors, cream, and chocolate syrup. He used to bring home a quart everyweek. It was a special treat. Now we use ice cream in our Boston Coolers and Cream-Ales.
Maceri’s Soup & Scoop, Pitas & Subs serves Boston Coolers, Cream-Ales. You can also find Rootbeer Floats, Italian Soda Floats, and Italian Creamosas in a variety of flavors, but the Boston Cooler is a taste of nostalgia. They are all made with National Award-Winning Ashby’s Sterling ice cream.We are located in Shelby Twp., Michigan on the nw corner of 21 Mile and Hayes. www.soup-scoop.com
What better way to warm up after a day of shopping than with a bowl of Maceri’s Soup & Scoop’s famous White Bean Chicken Chili. It starts with chicken stock and all white meat chicken. Using northern white beans, green chilis, cheese, and our own salsa, and other ingredients, makes this just the right spice. This is just one of the soups that is requested all of the time. Many gallons are made every week. This chili is a great accompaniment to any event or party. It is also great for fundraisers. As any soup, the prices are the same for soup, chilis, and even seafoods.
Our famous White Bean Chicken Chili, along with rotating homemade from scratch soups from over 125 varieties can be found in Shelby Twp., Michigan on the nw corner of 21 Mile & Hayes at Maceri’s Soup & Scoop, Pitas & Subs. www.soup-scoop.com
