Did you know that sauerkraut balls have been a holiday tradition in the Akron (Ohio) area for decades? At Or Derv (owned by Keith Kropp), employees are making 100,000 or more of the unique Bunny B brand and the newer Connoisseur line per week during the busy season.
According to Kropp, the morsels begin as little plugs of sauerkraut and ham mixture: “They are then rounded, before going through a waterfall of batter and a waterfall of breading, then traveling by conveyor belt into a large fryer“. They’re then placed on trays for cooling and freezing.
Though the sauerkraut balls are among the company’s top sellers (most of them are sold within a 50 to 75-mile radius of Akron and are available at Giant Eagle, Acme Fresh Markets and other grocery stores) , with sales peaking in October through January, Or Derv isn’t surviving on just this one product alone. The newest addition is Olivations-a line of battered and breaded balls featuring diced olives blended with cheese, seasonings and other ingredients, which is being sold to area restaurants.
Or Derv further diversifies by custom-ordering products for restaurant chains; did you know that the company makes the deep-fried pickles that’s on the menu at Jimmy Buffet’s Margaritaville Cafes?
For more info, go to www.ordervfoods.com.
Source: McClatchy Newspapers-Dec. 2011
Pie Facts and Info
As far back as 1300 B.C., Egyptian bakers were experimenting with a primitive form of pie dough, but it was the early Greeks who were the first to mix flour and water into a paste that could not only wrap, but preserve meat.
Early pies (for the most part) were filled with meat.
According to the American Pie Council, fruit pies or tarts (“pastries”) were probably first cooked up in the 1500s in medieval England.
By the time of the Revolutionary War, cooks were using butter, sugar and spices in their pies, permanently changing this particular dessert preparation.
Pie preparation dramatically changed again after World War II, with the culinary debut of Pillsbury Pie Crust Mix.
Apple is the most popular pie filling in America; the second-most popular is pumpkin.
The state of Illinois is the largest pumpkin producer-and processor.
Apple pie is the state pie of Vermont.
The state of Michigan grows 75% of the nation’s tart cherries (that’s used for cherry pie).
Pecan pie is already known to be popular in the South, but it’s also a hit in Oklahoma!
The state of Oregon grows 99% of commercial hazelnuts in the U.S. and it’s the state nut. Northwestern farmers discovered that the hazelnut blends particularly well with chocolate, hence chocolate hazelnut pie.
Did you know that the Florida Keys had no refrigeration until the Overseas Highway opened in 1938? Area and regional bakers had to use canned milk, which became an essential part of making key lime pie (it’s also the state pie).
The Mississippi mud pie came to be after World War II because most of the ingredients were available at most local groceries (there were food rations during wartime). This pie (consisting of chocolate, butter, sugar and other food staples) reminded some of the Mississippi River’s muddy banks, therefore…..
Did you know that George Washington Carver had a list of his favorite sweet potato pie recipes (besides other known uses)?
North Carolina is the largest U.S. sweet potato producer.
Can Your Favorite Pie Reveal Personality?
According to a 2008 survey, the American Pie Council and Crisco found that if your favorite is:
Pumpkin-You’re funny and independent
Pecan-You have a thoughtful and analytical nature.
Chocolate-You’re a loving soul!
Apple-You are independent, realistic and compassionate.
Source: “Oh, My! Pie!” by Pascale Le Draoulec-Nov. 13, 2011 Parade issue
A Complete Pie Baking Kit
A comprehensive, 11-piece set of pie gadgets (from Better Homes and Gardens-Nov. 2012 reader shopping segment) will enable you to make practically anything in pie world (and then some).
A few features: For perfect-size crusts, there’s a 25 by 20-inch canvas pastry cloth that provides measuring for rolling dough up to 16 inches.
A cloth rolling pin cover prevents over flouring when preparing dough.
A fluted pastry cutter creates beautiful lattice strips and edges.
A six-piece set of mini dough cutters (apple, pumpkin, acorn, maple leaf, oak leaf and elm leaf shapes) makes decorative accents.
Crust covers (for all pie sizes) are used while baking to keep edges from burning.
An eight-piece pie marker will give you perfect slices every time.
Retail price is $34.95.
To order, go to www.BHG.com/pie or call 888-556-2892; ask for item CM0004E.
The new product Do-Stix gives you the ability to effortlessly roll out even dough for not only pies, but other baking projects as well.
Just place your dough between the sticks and roll away; the sticks will stop moving outward when the dough’s correctly rolled or done.
There’s six sticks in a package, which enables rolling to a perfect 1-inch, ½-inch, ¼-inch or one-eighth inch thickness.
Do-Stix costs $17.95.
Call 888-556-2892 or log on to www.BHG.com/pie to order item CM0005E.