MY FAVORITE RECIPES By Dee Bryson: Memorial Day 2018

Memorial Day was first recognized as Decoration Day. It was originally to help us remember all those who died during the Civil War. Never before had so many died during battle. Soon national cemeteries began to appear and Decoration Day was established in 1868 to help honor those lives by decorating their graves. The holiday was held on May 30 each year through 1970. In 1971, Memorial Day was declared a national holiday by an act of Congress and is now celebrated on the last Monday of the month.

On Memorial Day, the flag protocol is a little different from other occasions. Flags are quickly raised to full-staff position and then lowered to half-staff, where they remain from sunrise until noon to honor the dead servicemen and women of this country.

At noon, the flags are raised quickly to full-staff, in recognition of living military veterans who served the country. For flags that cannot be lowered, such as those mounted on homes, an acceptable alternative is to attach a black ribbon or streamer to the top of the flagpole.

Growing up, our family always gathered together for Memorial Day.

I remember the parades, the picnics, as well as the delicious food.

I also remember spending part of the day at the cemetery, cleaning gravestones and placing flowers.

I can’t say that I spent too much time contemplating what the holiday was all about or why we were cleaning up the tombstones, it was just part of the holiday weekend for our family and that was our tradition.

Fast forward 30 years and I found myself grown, with a family of my own and living in an area that was new to me.

I’m embarrassed to admit that somehow in my adulthood, I wandered away from the traditions of my childhood.

Somehow, I got lost in the three-day weekend, the great sales and just enjoying time with my family.

It was fun to explore the parks and the beautiful scenery that surrounded the new area.

It was during one of those expeditions that I began to experience a shift and return to the traditions of my family.

I was standing in the park at Palouse, in front of the memorial labeled “Our Wall of Honor,” reading the names of those who had served our country and many who had paid the ultimate price. I was humbled to live in an area where such sacrifice was made. It was just the reminder that I needed that the point of the holiday was more than just a barbecue with my family, or the opening weekend of summer break.

This year I am following the example of my brother in law, Scott Daley, who is a veteran that was wounded in Afghanistan. He has planted a garden that commemorates all those friends who didn’t return home with him. He will enjoy some time with his family, having some BBQ, but it will not be without first remembering the sacrifices that were made.

Recipes

BBQ Chicken

In Honor of Scott Daley

1/2 cup Worcestershire sauce

1 tsp. Cajun seasoning

1 tsp. garlic powder

2-1/2 Tbsp. brown sugar

1-1/2 Tbsp. ketchup

6 skinless, boneless chicken breast halves

In a large bowl, mix ingredients. Place chicken in the bowl and let it soak for eight to 24 hours. Place on grill and cook each side from six to eight minutes.

Burnt Sugar

and Chocolate

Ice Cream

In Honor of Grandpa Fenton, WWII POW who also came home, leaving many friends behind who paid the ultimate price. Every Memorial Day we would make homemade ice cream and quite often it was Burnt Sugar. This recipe is from ABeautifulPlate.com

3/4 cup granulated sugar

2 cups whole milk

3 large egg yolks

1 Tbsp. cornstarch

1-1/2 tsp. vanilla extract

1 cup well-chilled heavy cream

3.5 ounces fine-quality, bittersweet (~72%) chocolate, finely chopped

Using a very clean skillet, cook the sugar over moderate heat, stirring constantly with a fork, until the sugar begins to melt and turns a deep caramel color (be careful, once the sugar turns to liquid form, this will happen quickly.) Immediately remove from heat and from the side of the skillet, slowly pour the milk into the caramel. The caramel will immediately seize and harden (don’t worry.) Be careful for steam.

Return the mixture over low-medium heat, stirring frequently until all the caramel has dissolved. In a separate bowl, whisk together the egg yolks and cornstarch. Add the caramel-milk mixture slowly into the eggs, whisking constantly with one hand to temper.

Once all of the caramel-milk has been added to the egg mixture, add this to a medium-sized saucepan and cook over medium heat, stirring constantly with a wooden spoon. Allow the mixture to come to a low boil and stir for two minutes. As the cornstarch is brought to heat, the mixture will begin to thicken until it is the texture of pudding. Remove from heat.

Strain the mixture through a fine-meshed sieve, using a rubber spatula, and place over an ice bath to cool. Once the mixture has cooled, cover surface with plastic wrap and place in fridge for at least an hour or overnight.

Stir in the cold cream and vanilla extract until well combined. Freeze the mixture in an ice cream maker according to manufacturer's directions. In the last ten minutes or so of churning, when the ice cream is almost finished, add the finely chopped chocolate. Store in an ice cream container or other container (covering surface with plastic wrap) and allow to freeze for an additional four to six hours to firm up a bit before serving.