Wednesday, June 6, 2012


The Yumology test kitchen will be on a brief hiatus from June 7, 2012 - June 28, 2012 as we will be travelling the world in search of delicious new recipes to share will all of our followers.

Our main focus will be Northern Italy, particularly the Lake region and the Italian Riviera. We hope to discover plenty of authentic Italian recipes that you can prepare in your kitchen. If you know of a spot we should attempt to visit during our trip please leave a comment and let us know.

While we are away you can check our Twitter feed @Yumology or our Facebook page for updates from the road.

Until then STAY YUMMY!

Tuesday, June 5, 2012


Anglophiles across the globe are rejoicing as today marks the culmination of Queen Elizabeth II Royal Jubilee. The four-day celebration has been to commemorate the legacy of Her Majesty's 60 year reign as monarch and honor the sacrifices she has made in a lifetime of service to her country.

As with any national holiday Her Majesty's Jubilee celebrations have been accompanied by a menu fit for a Queen. Guests of the Royals have indulged in lunches featuring national specialties such as Salmon from Uist Island north of Scotland, and Welsh Cambrian Mountain Lamb accompanied by a signature Jubilee Sauce.

Others have decided to celebrate Queen Elizabeth II with more modest menus of traditional English Tea such as scones, trifle and cakes. We suggest you take time out of your busy schedule to do the same and pay tribute to one of the world's most impressive political and charitable figures to date.
Yumology's English Trifle

1 box of pound cake mix (bake as directed or use a pre-bought pound cake)
1 cup of frozen raspberries &1 cup of frozen blueberries (thawed with the juices)
3 tbsp of dry Sherry
1 tbsp cocoa powder

4 cups of prepared custard (recipe below)
     1 cups whole milk
     1 cups heavy cream
     3 tbsp granulated sugar
     1 tsp vanilla extract
     4 large egg yolks
  • Combine the milk and cream in a sauce pan with the vanilla extract and 2 tbsp of the sugar. Stir constantly until boiling then turn off heat.
  • In a separate bowl whisk the yolks and remaining sugar together until pale in color.
  • Slowly spoon 1/4 of the hot milk mixture into the yolks and stir until thick, tempering the yolks.
  • Now add the yolk mixture into the remaining milk saucepan and reheat over medium heat until the custard coats the back of the spoon.
  • Custard can be served hot or cold but you'll want it cooled before adding it to your trifle.
One the custard is ready prepare a large, tall trifle or any straight sided bowl.

  • Add a layer of custard to the bottom of the dish.
  • Cube the pound cake into 1" squares and add a layer of pound cake above the custard.
  • Drizzle 1 tbsp of dry sherry over the cake.
  • Add a layer of fruit with their juices over the cake.
  • Now repeat again twice ending with a final layer of custard on the top.
  • Dust a small layer of cocoa powder to the top of the custard for presentation.

 LONG LIVE THE QUEEN!



   

As human beings we are all aware of our four basic taste buds designed to differentiate between the following flavors:

BITTER
SALTY
SOUR
SWEET

But new scientific evidence shows that our species has evolved to include two new taste buds: UMAMI, designed to detect MEATY flavors, and a yet unamed SIXTH taste bud that senses the taste of FAT.

While these new results are impressive, we at Yumology won't be satisfied until a SEVENTH taste bud detecting WINE evolves.

New York City is the culinary capital of the world. On any given street corner you can have your choice of Thai, Italian, Mexican, Dominican, Chinese or Greek food. But there's one flavor NYC is slacking off on and that's barbeque.

A number of restaurants in the city have attempted to recreate this plate of Americana, but no one has quite yet mastered the beauty that comes with a perfectly smoked, charred and smothered piece of meat. So NY had to improvise, and thus the Big Apple BBQ Block Party was born.

On June 9 & 10 from 11:00am-6:00pm  pit masters from across the United States will be imported to Madison Square Park offering Big Apple inhabitants a taste of Southern hospitalit as beer and brisket overflow into a veritable circus of sirloin.

For more information on how you can obtain a Park Pass to the Big Apple BBQ Block Party visit www.bigapplebbq.org . All proceeds from the event directly support the upkeep of Madison Square Park.


You can't turn on the news these days without hearing about the so-called "Zombie Apocalypse" that is upon us. These Sci-Fi headlines are prompted by a handful of drug-induced, cannibalistic attacks that have struck within the last few weeks.

Violent, bizarre and disturbing, these attacks have people questioning how anyone could be enticed to attack and then devour a fellow human being? Believe it or not, cannibalism is an age old, tribal phenomenon based on primitive rituals that still exist in many thrid-world countries today. Areas of the South Pacific, Fiji, New Zealand, the African Congo and even the Netherlands are believed to still practice cannibalism in private, ancient ceremonies condemned by the public.

The current media coverage of these most recent attacks seem to indicate that the culprits were provoked to attack their victims through a drug-induced rage, rather than paying homage to ancient rituals and traditions.

While the existence of these attacks has become the butt of many media driven puns and jokes, one would hope this developing trend in coverage will eventually disappear and the people who have jokingly encouraged this "Zombie Apocalypse" find something more productive to do with their time.


Monday, June 4, 2012


We're 100% convinced that if you have children you must always have a tube of Pilsbury Crescent Rolls in your fridge. They are by far one of the most versatile items your grocery store has. The possibilites with these little, buttery beauties are endless: PB&J, Garlic Bread, Sandwiches and today, Pizza Pockets!

Rather than placing a call and waiting for the pizza boy to show up, our pizza pockets are interactive and allow your kids to create their own, perfect portion pizzas that are ready in 15 minutes.

1 tube of Pilsbury Crescent Rolls
1 tin of tomato puree
1 tsp oregano
1 tsp of garlic powder
1/2 cup of pepperoni slices
2 cups of grated mozarella cheese

  • Roll out the crescent dough and separate them into their pre-cut triangles.
  • Spread a thin layer of pureed tomatoes over each slice.
  • Sprinkle the oregano over the tomato puree.
  • Add 3 small pepperoni slices to the wider ends of the dough.
  • Add a handful of cheese to the top of the pepperoni.
  • Roll each slice as directed on the crescent roll tube.
  • Bake rolled pizza pockets at 350 for 15 minutes until brown and crisp.
  • Mix the remaining tomato puree with 1 tsp of garlic powder and use as a dip!