Any way you slice it, this pie sale is a good deal
It’s no surprise that October is National Dessert Month. But we’re not talking about Halloween candy.
This is a good time to indulge in some substantial sweets like pie. So it’s great timing that Marie Callender’s is holding its Fall Pie Sale.
“Our Pie Sales have been a biannual way of saying thank you to our guests for their patronage, and in recent times, we’re especially thankful for their ongoing support,” said John Bowler, vice president of operations, in a news release.
“It’s always been a goal of ours at Marie Callender’s to encourage families and loved ones to gather together over comforting food, even from the comfort of their homes. Our Fall Pie Sale is our way of ushering in the fall season and we look forward to treating our guests to their favorite Marie Callender’s pies throughout
October.”
Through the rest of the month, the SoCal chain is offering whole pies starting at $8.99 for apple,
French apple, cherry, peach, custard, rhubarb and lemon meringue. The next tier is $9.99 for banana cream, German choco
late, chocolate cream, pumpkin, coconut cream, razzleberry, double cream blueberry and double cream lemon. Pies available for $10.99 are chocolate satin, Key lime, cream cheese, lemon cream cheese and Kahlua cream cheese.
The deal does not apply to seasonal fresh fruit and promotional pies or cheesecakes.
Marie Callendar’s is at 3801 California Ave. Call 863-0305 or visit mariecallenders.com to order.
GET YOUR HAPPY HOUR TO GO
Many restaurants have returned to indoor dining but if you’re still enjoying happy hour at home, Black Angus Steakhouse has a deal for you.
Along with its standard takeout menu, the steakhouse is offering a Happy Hour To-Go Pack. For $29.99, you receive loaded potato skins, three cheese garlic bread, crispy fried garlic-pepper zucchini and a steak quesadilla. Wash those down with the option of a bottle of house wine (Canyon Road cabernet or Century Cellar chardonnay) or a four-pack of beer (Budweiser, Corona Extra or Michelob Ultra).
For $5, upgrade the beverage to signature batch cocktails with options like strawberry lemonade drop and the gold strike margarita, which serve six to seven people; or Daou Cabernet sauvignon ($23) or Kendall Jackson chardonnay ($17).
If you’d rather have a more traditional dinner, Black Angus is also offering a lobster, steak and shrimp trio featuring cold-water
Atlantic lobster tail and crispy shrimp along with two sides and sweet molasses bread. Price varies by the steak selected: 6-ounce Angus beef wrangler steak, $21.99; 6-ounce center-cut filet mignon, $29.99; or 12-ounce rib-eye, $30.99. The offer will be available through Jan. 4.
The pack is available for takeout via online ordering at blackangus.com or by calling the restaurant directly at 324-0814.
Black Angus Steakhouse is at 3601 Rosedale Highway.
MISSING THE FAIR?
Although the fair was canceled, Kern County had some opportunities to enjoy fair fare through a number of pop-up events. You may have missed those or just want to keep the good eats going.
In “Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs,” award-winning chef, bestselling author and educator George Geary digs deep into our desire for carnival treats. He’s quite an expert, having served as culinary coordinator for the Los Angeles County Fair.
The book contains a variety of recipes in five categories: drinks, sweet and savory snacks, “fried everything,” the main event and desserts and treats.
Deep-fried butter
Of all the fried dishes we’ve had at the Kern County Fair, we’ve not yet had deep-fried butter. Here’s hoping it’s still to come but until then, let this recipe tide you over.
■■ 1½ cups unsalted Irish butter, room temperature
■■ 1/2 cup light brown sugar, packed
■■ 3½ teaspoons ground cinnamon
■■ 1 cup all-purpose flour
■■ 1 teaspoon baking powder
■■ 1/4 teaspoon sea salt
■■ 1 cup buttermilk
■■ 2 large eggs, beaten
■■ 2 tablespoons granulated sugar
■■ Canola oil
■■ 1/4 cup confectioners’ sugar
Using a spring-loaded melon baller, scoop butter into round balls and place on baking sheets lined with paper towels. Place in freezer to firm.
In a small bowl, combine light brown sugar and 1½ teaspoons cinnamon. Roll each butter ball in the mixture and place back into the freezer. Freeze for two hours.
In a large bowl, whisk together flour, baking powder, salt and remaining cinnamon. Set aside.
In a medium bowl, whisk together buttermilk, eggs and sugar. Stir buttermilk mixture into dry mixture. It should have the consistency of thick pancake batter that will adhere to the butter balls. Add additional flour if needed.
Pour 1½ to 2 inches of canola oil into a crockpot. Heat to 375 F.
Take butter balls out of the freezer and insert a skewer into each one. Dip in the batter to coat completely, then drop into the hot oil and cook, turning periodically, until golden brown and puffy, about two minutes.
Place on paper towels to drain. Dust with confectioners’ sugar.
— From “Fair Foods: The
Most Popular and Offbeat Recipes from America’s State and County Fairs”
Coney Island chili dogs
We’re a long way from Coney Island, but Bakersfield is not one to pass on a good chili dog.
■■ 2 tablespoons canola oil
■■ 1 pound ground chuck
■■ 1 large onion, chopped
■■ 2 cloves garlic, minced
■■ 6 ounces tomato paste
■■ 1 cup water
■■ 1 tablespoon granulated sugar
■■ 1 tablespoon ground mustard
■■ 1 tablespoon dried onion flakes
■■ 2 teaspoons chili powder
■■ 1 teaspoon Worcestershire sauce
■■ 1 teaspoon sea salt
■■ 1/2 teaspoon celery seed
■■ 1/2 teaspoon ground cumin
■■ 1/2 teaspoon freshly ground black pepper
■■ Mustard
■■ 6 hot dog buns
■■ 6 hot dogs, cooked
Heat oil in a large skillet over medium heat. Add ground chuck and cook until browned. Add the onions halfway through, then add garlic, tomato paste, water, sugar, mustard, onion flakes, chili powder, Worcestershire sauce, salt, celery seeds, cumin and black pepper. Simmer on low heat for 15 minutes.
Place cooked hot dogs in toasted buns and spoon the sauce over the dogs. Top with chopped onions and mustard.