The Panther Press wants to know about tasty recipes for all times of the day from
morning to night. So get your recipe books and get cozy as we talk to Milton High School staff
about their favorites.
“Snack time at two (p.m.) usually consists of Triscuits and cheese, nuts or a piece of fruit,
or chocolate, if the mood moves me,” said Mr. David O’Brien, English as a Second Language
(ESL) aide.
Mr. O’Brien said his favorite nostalgic snack is “Dough Boys” (deep fried dough coated
in sugar) because his father and grandmother made them on Sundays when he was younger.
His favorite international snacks are baklava, a flaky buttery pastry with nuts topped with
honey and cinnamon, and borscht, a beet-based soup with beef or pork broth and an assortment
of vegetables. Mr. O’Brien said his favorite cultural snacks are madeleines and coddle, an irish
soup with vegetable and lamb broth.
“I had borscht first when I was studying with my Russian teacher Nysia Milman, some 45
years ago. Baklava was first sampled on my trip to Denver, Colorado,” he said.
Mr. O’Brien said that the best savory snack is Townhouse pizza flavored bagel chips and
the best sweet snack is Justborn JellyBeans. His favorite snack to eat is Saltine Crackers and his
favorite snack to make is chicken with cream cheese in muffin dough, he added.
Another one of Mr. O’Brien’s favorite snacks is fresh fruit pavlova, a dessert made for
Anna Pavlova, a Russian ballerina. “It’s made from egg whites, whipped cream and cut up fresh
fruit,” he explained.
This desert’s origins are heavily disputed. Some say it was first made in Australia and
others say New Zealand. James Moore, author of The Pavlova Story, said, “[Pavlova was]
created in honor of Russian ballet dancer Anna Pavlova’s visit to New Zealand and Australia.”
The article said to make the meringue part of this dessert, you will need egg whites,
cream of tartar, a pinch of salt, sugar, vanilla extract and white vinegar. Beat the egg whites to a
peak then fold in other ingredients. Bake for an hour and a half at 200 degrees and let them sit in
the oven until the oven cools. Then let them sit in an air-tight container for 4-6 days, according to
the article.
Once the meringues are ready for use, gather an assortment of fruit and place in a bowl
with sugar sprinkled on top for a half hour. For the optional lemon cream, fold cream until at a
stiff peak, then beat in lemon curd.
To assemble the Pavlovas, put the lemon curd on the meringue, put on fruit and sprinkle
sugar on top, according to the article.
According to Mr. O’Brien, some other dessert/snacks he likes are cake, brownies,
butterscotch blondies (chocolate and butterscotch). He makes his own butterscotch, a blend of
brown sugar and butter, when he has the time, or he gets butterscotch morsels.“I love
butterscotch,” he added
