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DTSTART;VALUE=DATE:20260812
DTEND;VALUE=DATE:20260813
DTSTAMP:20260518T131524
CREATED:20250915T125433Z
LAST-MODIFIED:20251229T203518Z
UID:10000930-1786492800-1786579199@everynationalday.com
SUMMARY:National Gooey Butter Cake Day
DESCRIPTION:St. Louis has many culinary claims to fame\, but few inspire as much local pride as gooey butter cake. The dessert began\, so the story goes\, with a happy accident in the 1930s at a German American bakery. A baker preparing coffee cake reversed the proportions of butter and flour in the topping\, producing a dense\, flat cake with a gooey\, buttery top instead of a crumbly streusel. Rather than tossing the mistake\, he cut it into squares\, sold it\, and customers loved it. Word spread\, and soon bakeries across the city were producing their own versions. Gooey butter cake is deceptively simple: a thin yeast or cake batter base and a topping made of butter\, sugar and eggs that bakes into a slightly crisp crust with a custardy center. The edges are cakey; the middle is sticky; the top is powdered with sugar. In St. Louis\, it’s eaten for breakfast\, dessert or anytime you need a hit of sweetness. Families have their favorite bakery or homemade recipe; debates rage about whether the cake should be made with a yeast crust (the original) or with a cake mix (a convenient adaptation). \nNational Gooey Butter Cake Day falls on August 12 and celebrates this uniquely St. Louis treat. On this day you might try baking your own. For a classic version\, mix a yeast dough\, spread it thinly in a baking pan\, and let it rise slightly. Whisk together butter\, sugar\, corn syrup and eggs for the topping\, pour it over the dough and bake until golden brown and just set. The center should jiggle slightly; it will firm up as it cools. Dust generously with powdered sugar. For a shortcut cake‑mix version\, use yellow cake mix for the base and cream cheese\, butter and powdered sugar for the topping. Modern variations abound: chocolate gooey butter cake\, pumpkin spice\, lemon\, peanut butter or Nutella. The cake’s popularity has spread beyond Missouri; you can order it shipped nationwide or find it on menus in cities as far away as Portland and New York. \nEating gooey butter cake is messy in the best way. The top cracks slightly under a fork\, giving way to a molten\, buttery layer that almost requires licking your plate. The flavor is rich but not heavy\, like a cross between custard and chewy brownie edges. On its holiday\, share squares with coworkers or neighbors. Celebrate the ingenuity that turned a baking error into a beloved regional specialty. Gooey butter cake is proof that mistakes can lead to delights when we keep an open mind. Its sweet\, buttery essence captures the warmth of Midwestern hospitality. Whether you’re in St. Louis or far away\, take a moment on August 12 to experience that gooey joy.
URL:https://everynationalday.com/event/national-gooey-butter-cake-day/
CATEGORIES:Food & Beverage
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DTSTART;VALUE=DATE:20260812
DTEND;VALUE=DATE:20260813
DTSTAMP:20260518T131524
CREATED:20250915T125515Z
LAST-MODIFIED:20251229T203518Z
UID:10000950-1786492800-1786579199@everynationalday.com
SUMMARY:National Julienne Fries Day
DESCRIPTION:The julienne cut — slender matchstick strips — is a hallmark of French technique. To julienne potatoes for fries\, you slice them into planks\, then into sticks about an eighth‑inch square. When fried\, these thin strips yield fries that are crisp on the outside and tender inside\, with plenty of surface area to catch salt and sauces. The term julienne first appeared in François Massialot’s 1722 cookbook and likely refers to a cook named Julien or the idea of little Julies — delicate things. Julienne cuts are used for vegetables in soups and salads; they allow for even cooking and elegant presentation. Julienne fries are sometimes called matchstick fries or shoestring fries. They rose to popularity in the twentieth century as an alternative to thicker French fries. Fast‑food chains and fine dining restaurants alike have served them alongside burgers\, steak frites and mussels. The thin cut increases crispness and reduces interior fluffiness; some prefer it to chunkier fries because you can eat a handful at once. \nNational Julienne Fries Day on August 12 is a fun excuse to make or order these skinny fries. The holiday’s origins\, like many food days\, are unclear. But the task is straightforward. Choose starchy potatoes like Russets; their lower moisture content makes for crisp fries. Peel if you like a uniform look\, or leave the skins on for rustic appeal. Cut into planks\, then sticks\, aiming for consistent thickness so they cook evenly. Soak the cut potatoes in cold water to remove excess starch and prevent sticking. Dry thoroughly\, then fry twice: first at a lower temperature (325°F) to cook through\, then at a higher temperature (375°F) to crisp. Drain on paper towels and season immediately with salt. Serve with ketchup\, aioli\, malt vinegar or your favorite dipping sauce. For a twist\, toss fries in garlic and parsley (frites Provençale)\, paprika and cayenne (spicy fries)\, or truffle oil and Parmesan (frites au truffe). If frying isn’t your thing\, toss julienne sticks with oil and bake in a hot oven\, flipping halfway\, until golden. \nJulienne fries encourage creativity. You can cut carrots\, parsnips or zucchini in the same shape and fry or roast them for a colorful medley. Try sweet potato shoestring fries spiced with cinnamon and cayenne. Make loaded shoestring fries topped with queso\, bacon and scallions. On National Julienne Fries Day\, invite friends over for a fry bar: provide baskets of skinny fries and an array of toppings and dips. Enjoy the crunch and the way the fries pick up seasoning. Reflect on how a simple cut can transform a potato into something addictive. It’s a reminder that attention to detail — even in slicing — can elevate everyday cooking. So sharpen your knife\, slice your potatoes into delicate matchsticks and celebrate the joy of crispness.
URL:https://everynationalday.com/event/national-julienne-fries-day/
CATEGORIES:Food & Beverage
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