Because June, my friends, is not just for garage sales (see For Sale). June is the month of the annual Testicle Festival.
I have to admit that the first time I saw a commercial for this culinary event I was impressed. A local restaurant put out a joke television advertisement just to give people a good laugh? What a great marketing tool, because any business with a sense of humor is worth checking out.
This year marked the 20th annual Testicle Festival. It’s on the web, it’s even on Facebook. It’s a 2 day affair with a band (to drown out the sound of gagging?) a cover charge (can’t eat those things without paying for the privilege?), an outdoor Beer Garden (gotta wash those suckers down and water just won’t do?)
And while checking it out I found out so many things. Like that its close friends call it by its nickname: the Testy Festy. And the dish itself is called many things from “grab some balls” to “bull fries come with pickles” to “gotta try these Rocky Mountain Oysters” (way to ruin seafood for me).
I found comments: “we had a ball”.
Compliments: “this place has the best nuts”.
Culinary info: “we batter and fry those suckers”.
Questions: “are you just offering beef nuts or are there others as well ?”
And one lone voice of reason: “YUCK!”
Now I’ve come to accept the fact that although I’ll always be a Bostonian, my kids are Midwest born and raised. They’ve been to the East Coast many, many times, but this is their home. And I’ve had to learn to live with the fact that they “talk the talk”. But I am their mother and this is where I draw the line. In indelible ink. There will be no “walking the walk”. Right boys?
Chocolate Toast Crunch Cups
PS: no balls were used in the making of this recipe.
Chocolate Toast Crunch Cups
1 stick margarine
3 cups Frosted Cinnamon Toast Crunch cereal
1/3 cup toffee bits
1/2 cup white chocolate chips
1/2 cup dark or semisweet chocolate chips
1/2 cup caramel bits
1 can sweetened condensed milk
*Line a 12 cup muffin tin with cupcake papers. Spray inside the papers with non-stick spray or they will stick to the papers.
*Preheat oven to 350 degrees.
*Melt margarine in a microwave for approximately 30 seconds or until completely liquid.
*Finely crush cereal, either in a food processor or in a plastic bag with a food mallet.
*Add the cereal to the margarine and mix well. It’s the right consistency if you can pinch a little in your fingers and it stays together. Because measuring the cereal isn’t exact, you may need to add a little more cereal or a little more melted margarine to get the consistency right.
*Divide the cereal evenly into all of the cupcake papers. Press down firmly.
*Sprinkle the toffee bits onto the cereal crust, then the white chocolate chips, then the dark or semisweet chocolate chips, followed by the caramel bits.
*Evenly distribute the sweetened condensed milk over the caramel bits. Don’t fill too full or the milk will bubble out of the cups.
*Bake for 20 minutes.
*Immediately run a knife around the cups between the paper and the tin so nothing sticks to the tin, but do not remove from muffin tin.
*Allow to cool and set before removing from muffin tin.