Around the world in 50 states

As you’ve probably come to realise us at ViM are over sharers! Community is in our collective hearts and what better way to connect and learn more about the world we inhabit that through food. Sharing cuisine is at the heart of family occasions, traditional celebrations feature in our memories as we grow into our lives and create new ones. A fondness for a grandmother’s dish. A moment of realisation. Love. Food represents us all in one way or another. Across cultures, the power of chicken soup to soothe the soul sums up the concept of togetherness for us; a metaphorical ladle of hope in a world that can be both confusing and chaotic.

The USA is the most famous and well-known melting pot in the world- where various cultures despite what the news might have you believe, live side by side. Food has a profound ability to speak across borders, to bring people together - as well as offering insight into the beauty of different cultures.

Next stop in the cultural whirlwind, Ohio. Yep, 'The Buckeye State'. Named from the Seneca word meaning, "Great River", Ohio is one of the agricultural centres of the US, truly living up to it's nickname, “Heart of it All, Diverse in heritage and rich in cullinary delights, we dug in with glee! Even more so than usual because this week we got the pleasure of collab-ing with the very lovely Lindsay, who offered up a wonderfully delicious recipe for the 'Ohio Buckeye"! Thanks Lindsay!

Buckeyes

About Buckeyes:

A buckeye is a small, dark brown nut-like seed with a tan spot. The seeds are incredibly solid and hard–enough to harm someone if you throw them, or if someone stands under a tree and gets hit–and also very toxic for consumption to all except squirrels (can you say, "tough nut to crack?"). Ohio is known as the Buckeye State because the buckeye trees were quite common in the area during colonization in the late 18th century. According to Native American folklore, the buckeye resembles the eye of a deer, and carrying one brings good luck.

(Makes up to 24 buckeyes)

Ingredients

For Dough:

1/2 cup softened butter

1-1/2 cup peanut butter (smooth preferred)

Salt (a pinch)

1 tbsp vanilla extract

3-1/2 cups powdered sugar

For Coating:

2-1/2 cups semi-sweet chocolate chips

1 tbsp shortening (or coconut oil if preferred)

Instructions

Note: Mixing bowl with baking spatula and/or hands recommended. Only use Hand or Electric mixer if preferred.

1. In a large bowl, beat together butter and peanut butter with a pinch of salt. Then mix with vanilla extract.
2. Add the powdered sugar and mix until fully blended and stiffened (Note: you may want to use your hands for this step, as the dough may get too stiff to continue using a spatula). If you are using a hand mixer or electric mixer, scrape the powdered sugar from the sides as you go to ensure the dough is fully mixed with proper consistency throughout. You should have a semi-firm and pliable light brown dough when finished (similar to sugar cookie rolls from the freezer).
3. Prepare a 9x13 in. baking sheet with parchment paper.
4. Scoop out dough into roughly 1 in. balls and place on the baking sheet (a 1 tbsp measurement spoon will work for evenly sized balls).
5. Place sheet in the freezer for at least 30 minutes until firm.
6. Place chocolate chips and shortening in a double boiler, or medium bowl set over a pot with simmering water. Heat and mix until fully melted and smooth.
7. When the peanut butter balls are ready, remove from the freezer.
8. Use a toothpick to dip each ball into the melted chocolate (leaving the top center of the ball uncovered to make the buckeye look) and place back onto the sheet.
9. When finished, you can smooth over the holes with a knife or finger, or leave as is.
10. Return baking sheet to freezer or refrigerator until chocolate shells are hardened and chilled and/or ready to serve (at least 30 minutes).

Allergen Note: contains peanuts (please check other household ingredients for further allergen/manufacturing notes). For an allergen friendly alternative, SunButter (Natural) is recommended with using up to 4 cups of powdered sugar instead of original measurement to achieve the same stiff dough consistency.

*adapted from B. Dylan Hollis

**allergen alternative adapted from SunButter

Ohio Polish Boy

Ingredients

2 Lg Hoagie rolls

1 lb Kielbasa

2 C cooked french fries

1-1/2 C coleslaw

1/3 C sweet-hot BBQ sauce (I prefer Sweet Baby Rays)

Olive oil or butter

Hot sauce (optional)

Instructions

1. Cut the sausage in half lengthwise.
2. Cut the buns and brush them with olive oil or butter.
3. Heat the grill. Grill the sausage on both sides until they are hot.
4. Grill the buns until they are golden.
5. Top each bun with four slices of sausage, half the coleslaw, half the fries, and half the sauce. Note: The amounts can be adjusted to your tastes. We preferred a little more fries on mine and less sausage.
6. Serve it hot with some extra sauce and hot sauce on the side. (Optional)

**adapted from The Lazy Gastronome

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Thoughts, ideas and suggestions are always welcomed. What food represents your state? Are you from or have you experienced the delight of California cuisine? Share your munch memories in the comments below - we'd love to hear from you!

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