A nutrition researcher named Michael Levine once said, “Chemically speaking, chocolate really is the world's perfect food.”

I can tell you a million reasons why he may be right. But for now, let me share with you a chocolate dessert recipe from Nomadic’s “Family Recipes” book. Try making it for your family and friends this Memorial Day weekend. It’s a recipe submitted by Hendrik Lenze, our Director of New Business Development. Here it is:

• 11 oz Dark chocolate
• 5 oz Crème Fraiche
• 2 tbsp Rum
• 4 Egg Whites
• 1 oz Powdered sugar

Melt the chocolate and the Crème Fraiche together at a low temperature with continuous mixing. Add the rum, continue mixing for a few minutes and then let the mixture cool.

Meanwhile, use a hand mixer for the egg whites and mix until you get a little foam. Begin mixing the sugar slowly with the egg whites. Fold 2 tbsp of the cool chocolate mixture to the egg whites. Cream to create a base mixture. Then combine the remaining mixtures by folding with a spatula creating a light airy mousse.

Leave the mouse in the refrigerator for at least 2 hours. However, it’s best left overnight.

Have a sweet Memorial Day weekend!

Family gatherings, turkey, endless array of pies and sides — who doesn’t like Thanksgiving? Everything has to be perfect including the “stuffing.”

And as we all know, the preparation behind the scene of cooking Thankgiving dinner can get a little bit demanding. We thought we would share a stuffing recipe from Nomadic’s “Family Recipes” cookbook that you may like to try for your own Thanksgiving dinner. It’s an anonymous contribution that comes with extra sips of fun.

Sausage/Cornbread Stuffing: “Bailey’s Singlemalt”

• 1 glass Singlemalt Scotch
• 1 cup Celery, diced
• 1 lb. Sausage, pan fried
• 1 onion, minced
• ½ cup Butter
• ½ cup Green pepper, chopped
• 6 cups Cornbread, crumbled
• 2 tsp salt
• 6 cups Bread Crumbs, soft
• ½ tsp Pepper
• 2 Eggs, well beaten
• 1 ¼ cup Water

Mix bread crumbs, corn bread, celery, onions, peppers (sip Scotch). Cut up butter and mix with bread mixture (sip Scotch). Mix in cooked sausage (sip Scotch), fold in beaten eggs (sip Scotch) and stir in water (into mixture, not Scotch- sip Scotch).

Stuff in bird or bake in oven at 350° for 30 minutes.

Who says you can’t unwind and cook at the same time? Happy Thanksgiving from our Nomadic Family to yours!

Mabel Kenyon
Marketing Communications Coordinator

I can’t help but get smitten with fall—amazing weather, colorful trees, trick or treats and of course, pumpkins!

To pay tribute to that great orange vegetable and this season’s most popular ornament, I am sharing with you a recipe from Nomadic’s “Family Recipes” book for you to try in your own home. It’s a yummy pumpkin cake recipe submitted by Lynn Reves, our VP for Customer and Design Services. Here it is:

Ingredients:

• 1 box Duncan Hines Yellow Cake Mix
• 4 Eggs
• ¾ cup Sugar
• 1 can Libby’s Pumpkin (16 oz.)
• ¼ cup Water
• ½ cup Wesson oil
• 1 ½ tsp. Cinnamon
• ½ tsp. Nutmeg

Bake in tub pan for 1 hour at 350°. Ice with cream cheese frosting.

Happy baking!

(This recipe is in memory of Janet Martin, a departed dear friend of Lynn’s family, whose love for baking still lives on.)

Mabel Kenyon
Marketing Communications Coordinator

My ever-eclectic appetite for intercontinental cuisine makes me look forward to summer at Nomadic. Every year, the sprightly and charming Korean ladies from our Manufacturing department whip up a pre-Memorial Day lunch buffet for the company.

As the lunch’s main fare, the Korean barbecued beef ribs never fail to steal the oohs and aahs of Nomadic folks. Marinated in 12 herbs, seasonings and spices, those mouth-watering specially cut beef ribs were turned over to grill master volunteers Jim, Harold and Luc. Being vanguards of exemplary Korean tastes, our ladies who hailed from the “land of the morning calm,” made sure that these gentlemen kept up with their meticulous standards of grilling beef ribs.

For the rest of us who are much more interested in enjoying watching the smoke rise from the grill and tasting Han’s famous Korean barbecue (a recipe which used to be a closely guarded secret), it’s a no-brainer to line up at the buffet table and find a chair nearest to it.

From the healthy kimchi (fermented seasoned vegetables), chapchae (sweet potato noodle dish) to grilled hotdogs and chips, anyone can choose to go All-American or All-Korean or merge the two. A hotdog and kimchi may be an odd pair, but apparently some people successfully married the two in their bellies. Think of it as extreme cuisine!

But overall, it proved to be a “mashinun” (Korean word for “delicious”) barbecue experience for me.

So here’s Han’s famous Korean barbecue recipe from Nomadic’s “Family Recipes” book for you to try in your own home:

The World’s Best Korean Beef Short Ribs
5 lbs Short ribs, Korean style (thinly sliced)
½ Onion, big
1 ½ Garlic cloves, crushed
4 stalks Scallions
¾ “ Ginger piece, fresh
¼ C Ginger Ale, plus another ¼ c of Ginger Ale for later
½” slice Kiwi-smooshed (works as a tenderizer)
1 ½ C Soy Sauce
½ C Sesame oil
¾ C Sugar, plus another 1/3 C of sugar
8 pkgs Splenda
1 Tbsp Black pepper plus 1 tsp
2 Tbsp Sesame seeds, crushed

Marinade
Roughly chop onion. Peel and wash garlic cloves. Trim and wash scallions. Peel piece of ginger. Place onion, garlic, scallions and ginger piece in food processor and make it soft and mushy.

Add ginger ale to food processor to make it really mushy.

Pour contents into large mixing bowl.

Add smooshed Kiwi slice. Add soy sauce. Stir. Add sesame oil. Stir. Add sugar. Stir. Add Splenda packets. Stir. Add black pepper. Stir. Add crushed sesame seeds. Stir. Add another ¼ C ginger ale. Stir.

Meat
Wash and rinse the short ribs to clean. Lightly stretch out each short rib to help thin out each piece- but not so much that you tear the meat.

Let short ribs soak in marinade for at least 2 hours or as long as overnight. Grill and eat.

Enjoy!

Mabel Kenyon
Marketing Communications Coordinator