When we set out to launch our Family Recipes Collection, we wanted to honor our employees’ family traditions. At Fuchs, our mission is to bring the joy of food to life, and so we know just how important food is to family. So, we asked our “Fuchs family” to submit their family recipes, and eventually narrowed it down to four to feature in our newest collection. Here are the stories behind those recipes.
Mama Chirc’s Tangy & Sour Schmear
“My mom still makes this recipe for every holiday we host. She slathers up the brisket with it and while my dad and I impatiently wait for dinner, we stand in front of the TV devouring the leftover schmear right from the bowl with whatever dipping mechanism we can put our hands on.” – Alyssa Chircus, Food Scientist
Lemon Squares
“This lemon square recipe was created by my grandmother, Consuelo Kaeseberg in 1925. After the depression, my grandparents had little money while raising 3 daughters. To make ends meet they grew their own fruits and vegetables; in fact, the lemon juice used in this recipe came from their backyard lemon tree. Every Sunday we enjoyed dinner at Grandma Casey’s and couldn’t wait for dessert which always included lemon squares as one of the options. Nothing was better than the sweetness & tartness topped off with homemade whipped cream!” – Ken Wuestenfeld, VP of Sales & Technical Services
Zucchini Bread
“My family has always been gardeners and if you have ever grown zucchini they can produce a lot to the point that you need to make all kinds of zucchini based product. I can remember my grandfather making it, my dad, and now me. As I would like to say this is a secret recipe passed down for generations, it is not. The cool thing with zucchini bread is you can adjust it to what you like. My dad likes walnuts and raisins and goes heavy on those ingredients in his bread where I prefer less nuts and raisins but more spice. This recipe is actually a blend of my family’s and my wife family’s recipes that we feel is one of the better zucchini bread recipes.” – Dan Grazaitis, Director of R&D
Jambalaya
“This recipe was one that my parents have had for years and is one of our favorites. It’s based on another recipe they found that’s been modified over the years until it became what it is now. I made a few changes to what they had as well to kind of make it my own. It’s something we have usually made around the Christmas holiday every year since its pretty simple and makes a large amount of food if you double it. I like to think of it as Cajun chili; you can throw in whatever you have laying around and it seems to work together.” – Ian Stroube, Continuous Improvement Engineer
Learn more about this exciting new collection here.