Almost every state celebrates its “official” foods — except Mississippi and a few others. Surprisingly, the nation doesn’t have any official foods, but it has 365 days a year of “food holidays.”
In North Carolina, the official state vegetable is the sweet potato, while the state fruit is the Scuppernong grape.
In West Virginia, Golden Delicious apples — the variety was created in the Mountain State — are the official state fruit. The pepperoni roll, a product invented by Italian immigrants who were coal miners, is the official state food.
Some websites say Mississippi is one of the few states that doesn’t have an official food. However, Taste of Home says butter cookies are an official state food of Mississippi. Newsweek says the Magnolia State doesn’t have an official food, but suggests Mississippi Mud Pie as the state’s iconic dish.
I’d lobby for catfish or barbecue myself. I often walk through our neighborhood at dark o’clock in the morning with our dogs. If the wind is just right, the smell of wood-fueled fires smoking meats hangs in the air. It makes my mouth water.
Like our last home — where we lived down the road from the factory that makes the peanut butter for Reese’s Cups — it’s also comforting in a way. You know you’re home when you can smell certain things.
Food is one of those things that bring communities together. Whether it’s extended families visiting grandma’s house for Sunday supper or visiting a favorite restaurant every time you’re in a certain town, breaking bread with friends and family is just something special.
Nationally, we don’t have any official dishes. Maybe that’s a good thing. But we do have lots of food holidays. In fact, almost every day is some kind of food holiday. Some, like today, celebrate two foods. It happens to be National Panini Day and National Raspberry Tart Day.
According to Bon Appetit, the president of the United States has the authority to declare a commemorative event or day by proclamation. These proclamations are introduced to the legislative branch of our government by citizens, trade associations or public relations firms to honor industries, events, professions, hobbies, etc.
After receiving the petition, the Senate and House can jointly issue commemorative resolutions, which do not have the force of law. These are signed by the president.
Some state legislatures and governors also proclaim special observance days, as do mayors of cities, which is why there can be a National Chocolate Day and a National Chocolate Month, as well as two National Guacamole Days — authorized at different levels of government. After any observance day has been authorized, the petitioner must promote it to the public.
Other interesting food days this week include Cupcake Day on August 16, and Creamsicles Day on August 14.
You can find a reason to make and celebrate your favorite foods in 2021 by visiting https://juleeho.com/food-marketing-blog/2020-food-holidays-the-most-comprehensive-365-day-list .
Below I’ve included recipes to celebrate today’s national foods — panini and raspberry tart. Both are lacto-ovo vegetarian, as they contain eggs and dairy products (cheese and butter). I don’t have a panini press, so after I flip my sandwiches over, I press it with my spatula to make a faux-panini.
If you can’t find ciabatta rolls for this recipe, substitute focaccia or 8 slices of country bread.
If you can’t find a medium tomato, try using chopped cherry tomatoes. They are more reliably flavorful no matter what the season.
Fresh mozzarella, cut into slices, can be used instead of the slices in the recipe.
PESTO, MOZZARELLA AND TOMATO PANINI
Ingredients
4 ciabatta sandwich rolls
2 tablespoons olive oil
½ cup basil pesto
8 slices mozzarella cheese (or cheese substitute)
1 medium tomato, cut into 8 thin slices
½ teaspoon salt
¼ teaspoon pepper
Directions
■ Heat closed contact grill for 5 minutes.
■ Cut each roll in half horizontally. Brush outside of each half with oil. Spread pesto on the inside of both halves.
■ Layer one half of each roll with cheese and tomato. Season with salt and pepper. Put the other half on top to close the sandwich.
■ Place sandwiches on the heated grill. Close grill. Cook 4 minutes or until bread is toasted and cheese is melted. Slice sandwiches and serve warm.
Skip the bakery and try these sweet-and-tart strudels at home. They can be made ahead of time and frozen until you’re ready to bake them.
RASPBERRY-LEMON BREAKFAST TARTS
Ingredients
2 cups all-purpose flour
1 tablespoon grated lemon peel
½ teaspoon salt
¾ cup cold butter
¼ cup cold water
1 ¼ cups fresh raspberries
¼ cup granulated sugar
2 tablespoons cornstarch
1 egg, beaten
1 cup powdered sugar
2 tablespoons lemon juice
Directions
■ In a medium bowl, mix flour, lemon peel and salt. Cut in butter by using a pastry blender or pulling two table knives through ingredients in opposite directions until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened. The pastry should almost leave the side of the bowl. If necessary add 1 to 2 teaspoons more water.
■ On a lightly floured surface, gather the pastry into a ball. Divide it into halves, shaping each into a flattened round. Wrap in plastic wrap and refrigerate for about 45 minutes or until the dough is firm and cold, yet pliable.
■ In a 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Over medium heat, heat to boiling, stirring constantly and boil for 1 minute. Remove from heat. ■ Cool completely.
■ Heat oven to 375 degrees. Roll 1 dough round to a large rectangle, about 15 inches by 10 inches. Cut into nine rectangles. Place on an ungreased cookie sheet. Brush dough edges with beaten egg.
■ Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of the edges.
■ Roll remaining dough to a rectangle, about 18 inches by 12 inches. Cut dough into 9 rectangles and place over filling. Press edges together; sealing it with fork. Cut several small slits in top crusts to allow airing.
■ Bake 24 to 26 minutes or until the crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
■ In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle glaze over tarts.
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