Even though Christmas was yesterday it;s Boxing Day in England, Saint Stephens Day in Catholic Europe and Kwanzaa throughout the African American communities. Each as a different way for lengthening th e holiday and each is still filled with goodness.
Boxing Day is the time when the English upper and middle classes went visiting the poor with presents or boxes. Sometimes a fruit cake was added as were biscuits and maybe mince pies.St Stephens' Day is celebrated with turkey stew or pie in Ireland , In Italy it is the feast day of anyone named Stefano or Stefania and a special meal is made in their honor.
Another huge celebration throughout African American households is Kwanzaa. This is relatively new starting in the 1966 by Dr. Maulana Karenga . Dishes reflect more of the American South and the Caribbean. Traditional foods that are usually served are turkey gumbo, grilled chicken with citrus onions and beef and groundnut stew. Wine, juice or water is also served in a cup as well as fruits to represent a rich harvest.
The holidays are still with us, There are many to still celebrate and these include food. Enjoy them.
Today's entry is dedicated to Puff who 's now playing in the clouds with Bert and Bart.
Saturday, December 26, 2009
Friday, December 25, 2009
A Merry Christmas To All My Readers
Merry Christmas to all my readers throughout the world. May you have received your favorite gifts, food, wine or otherwise. Enjoy this day. Think of why we celebrate it and and let it renew out faith in others and in mankind.
Liz
Liz
Thursday, December 24, 2009
Christmas Eve
Tonight is Christmas Eve. Enjoy it with loved ones, whether they be family and friends. Cherish your family recipes and holiday dishes. Remember the needy and the ones at war. Pray for worldwide peace and tolerance.
Liz
Liz
Wednesday, December 23, 2009
A Holiday Treat La Grenouille
Because of the holidays I thought I'd write about the Times Dining section today on Wednesday (which kind of makes sense because it comes out today). Another new thing is that I'll be writing about a Times restaurant review (something I used to do for that newspaper ) for La Grenouille that famous Manhattan landmark.
The review written by Sam Sifton tells about this 48 year old NYC institution. La Grenouille was right up there at one time with The Russian Tea Room and Elaine's as place to be seen and to enjoy the lush food. It was opened in 1962 by Giselle and Charles Masson, pere, French emigres and now run by their son Charles fils. This is French cusine at its' all time best, meriting a three star rating from The Times. The restaurant is known for its' stocks and sauces that transport everyday meats and vegetables into fare for the gods. There are frogs legs, bien sur, ("La Grenouille means frog)sauteed in garlic, parsley and butter. Another true Parisian dish are the kidneys sauteed in cognac. Dover sole is a must here and La Grenouille's signature dish. It's grilled and then served in a butter sauce. Tableside it's filleted for diners and served with a mustard sauce. This is a meal fit for Monsieur Escoffier.
La Grenouille also has amazing desserts. primarily the souffles. These come in Grand Marnier, chocolate and pear. The restaurant also has the classic tartins as well. There's also a heavenly sounding tarte with warm apples and accompanied by vanilla ice cream. La Grenouille also has Armagnac prune ice cream as well as vanilla and praline. (although after a rich meal , I think dessert would be a simple and soothing cup of Earl Grey tea from the restaurants varied tea chest)
This holiday season treat yourself to dinner at this famed NYC landmark. It's worth the travel time and the cost. This is where France comes to America and brings a gift of heavenly dishes and desserts.
The review written by Sam Sifton tells about this 48 year old NYC institution. La Grenouille was right up there at one time with The Russian Tea Room and Elaine's as place to be seen and to enjoy the lush food. It was opened in 1962 by Giselle and Charles Masson, pere, French emigres and now run by their son Charles fils. This is French cusine at its' all time best, meriting a three star rating from The Times. The restaurant is known for its' stocks and sauces that transport everyday meats and vegetables into fare for the gods. There are frogs legs, bien sur, ("La Grenouille means frog)sauteed in garlic, parsley and butter. Another true Parisian dish are the kidneys sauteed in cognac. Dover sole is a must here and La Grenouille's signature dish. It's grilled and then served in a butter sauce. Tableside it's filleted for diners and served with a mustard sauce. This is a meal fit for Monsieur Escoffier.
La Grenouille also has amazing desserts. primarily the souffles. These come in Grand Marnier, chocolate and pear. The restaurant also has the classic tartins as well. There's also a heavenly sounding tarte with warm apples and accompanied by vanilla ice cream. La Grenouille also has Armagnac prune ice cream as well as vanilla and praline. (although after a rich meal , I think dessert would be a simple and soothing cup of Earl Grey tea from the restaurants varied tea chest)
This holiday season treat yourself to dinner at this famed NYC landmark. It's worth the travel time and the cost. This is where France comes to America and brings a gift of heavenly dishes and desserts.
Tuesday, December 22, 2009
Struffoli That Neopolitan Christmas Treat
Italy has brought the world timeless culinary traditions for Christmas. there's panetone and pan d'oro from Piedmont . torrone from Florence and of course the much beloved struffoli from Naples.This last is a must in Neopolitan homes, capping off a sumptuous Christmas Day dinner. It's a fun dessert for everyone from kids to adults who enjoy this treat.
Struffoli is primarily a Southern Italian pastry made mostly for Christmas and Easter. It's similar to the French croquembouche which is a tower of cream puffs. Struffoli is smaller with the shape resembling a beehive or Christmas tree.Most families just use a simple dough made from flour, water, eggs and yeast. This is left to rise and then rolled into marble sized balls. The balls are then fried in extra virgin olive oil.and left to drain, Later they are then assembled into a pyramid and then coated with a honey -lemon syrup . Once this is set. the baker usually dusts on sprinkles , almonds or silver dragees. There are struffoli variations with the addition of limoncello or G rand Marnier in the dough and then after the shape is assembled dusted only with confectioner's sugar.
Struffoli is relatively easy to make. Beginners can have fun with it, especially shaping the balls in the palm of their hands. The dough requires a little effort with just rolling out. However, unlike cookies. there's no cutting or baking not to mention elaborate decorating. The assembly can be fun and again you don't have to be a grand baker to accomplish it. If you want you can make mini mounds which are easier to handle.
Struffoli is a great holiday treat. This traditional dessert is really a snap to make and assemble. Best of all its delicious and a good way to cap off a Christmas dinner.
Struffoli is primarily a Southern Italian pastry made mostly for Christmas and Easter. It's similar to the French croquembouche which is a tower of cream puffs. Struffoli is smaller with the shape resembling a beehive or Christmas tree.Most families just use a simple dough made from flour, water, eggs and yeast. This is left to rise and then rolled into marble sized balls. The balls are then fried in extra virgin olive oil.and left to drain, Later they are then assembled into a pyramid and then coated with a honey -lemon syrup . Once this is set. the baker usually dusts on sprinkles , almonds or silver dragees. There are struffoli variations with the addition of limoncello or G rand Marnier in the dough and then after the shape is assembled dusted only with confectioner's sugar.
Struffoli is relatively easy to make. Beginners can have fun with it, especially shaping the balls in the palm of their hands. The dough requires a little effort with just rolling out. However, unlike cookies. there's no cutting or baking not to mention elaborate decorating. The assembly can be fun and again you don't have to be a grand baker to accomplish it. If you want you can make mini mounds which are easier to handle.
Struffoli is a great holiday treat. This traditional dessert is really a snap to make and assemble. Best of all its delicious and a good way to cap off a Christmas dinner.
Monday, December 21, 2009
Ham For The Holidays
One of the best parts of Christmas is the eating. This is especially true of Christmas Day when sumptuous feasts are served. usually there is turkey or crown rib that's the star. In German and most American households it's a large ham. It is the perfect meat to have because it's rich and delicious. it;s also wonderful for later eating.
Ham is a relatively easy meat to serve. It's already smoked and cured , doesn't require stuffing like poultry or special attention like some beef cuts.There are three kinds however, city country and . City ham is the one most shoppers buy. These have been soaked in brine and then either boiled or smoked. Country cured hams come from pigs that have been fed a steady diet of fruits and nuts. The meat is more flavorful. The hams are then smoked over fragrant hardwoods and cured cold for about sixty days. They are dryer than the city cured ones. Fresh hams are hard to find in any bog city grocery store. They are available in the e country where there are pig farms.Ham is relatively easy to cook. It does take a while For every pound of cured ham, it's usually fifteen to eighteen minutes in a 325 F. degree oven. A ten pound ham will take a good two and half hours to bake.up Country ham takes longer , with twenty to twenty five minutes a pound. Remember to baste your ham within the last hour to twenty minutes of cooking other wise the taste will be super salty. Another must is coating the ham within th e last hour too. You can use sugar, ginger ale , pineapple juice or honey.Don't worry if you have late arriving guests. Ham is also good served cold and thickly sliced in sandwiches.
There;s nothing like a ham for a Christmas Day dinner. It's the perfect meat to serve on a cold winter's day. It's also festive and celebratory A plate of ham is the perfect way to feast on this important Holiday.
Ham is a relatively easy meat to serve. It's already smoked and cured , doesn't require stuffing like poultry or special attention like some beef cuts.There are three kinds however, city country and . City ham is the one most shoppers buy. These have been soaked in brine and then either boiled or smoked. Country cured hams come from pigs that have been fed a steady diet of fruits and nuts. The meat is more flavorful. The hams are then smoked over fragrant hardwoods and cured cold for about sixty days. They are dryer than the city cured ones. Fresh hams are hard to find in any bog city grocery store. They are available in the e country where there are pig farms.Ham is relatively easy to cook. It does take a while For every pound of cured ham, it's usually fifteen to eighteen minutes in a 325 F. degree oven. A ten pound ham will take a good two and half hours to bake.up Country ham takes longer , with twenty to twenty five minutes a pound. Remember to baste your ham within the last hour to twenty minutes of cooking other wise the taste will be super salty. Another must is coating the ham within th e last hour too. You can use sugar, ginger ale , pineapple juice or honey.Don't worry if you have late arriving guests. Ham is also good served cold and thickly sliced in sandwiches.
There;s nothing like a ham for a Christmas Day dinner. It's the perfect meat to serve on a cold winter's day. It's also festive and celebratory A plate of ham is the perfect way to feast on this important Holiday.
Saturday, December 19, 2009
To Buffet Or Not To Buffet
These next few weeks are going to be the prime time for holiday entertaining. The question is what makes a better setting - a buffet or a sit down dinner?What's easier to handle? Do you let people mingle at informal buffets or is it better to have a formal sit down dinner? These are the questions party planners will have to ask themselves.
Buffets have a lot of merits. People can take and pick what they like. There's no worry about dietary restrictions along with likes and dislikes. There can be a theme like Oriental, French or Italian with small servings an hors d'oeuvres. Buffets also offer a better chance to mingle. Guests can catch up with old friends as well as enjoy meeting new people. There's also the freedom t move around more too. The down side to any buffet is the amount of work. There are so many dishes to make from the appetizers to the desserts. A bonus would be having friends and family bring dishes of their own.
Sit down dinners are also another good way of celebrating the holidays. A dinner party is the best way to showcase any cooks' talents. Outstanding dishes, such as crown rib roast or a twenty pound turkey can be served. It's also chance for also bringing back classics such as the amuse bouche or palate cleansing lemon sorbet between courses. Sit down dinners allow cooks to come up with grand desserts too. Forget the holiday cookie tray. Impress guests with crepes Suzette or a blanc mange. It's also a chance for a hos tor hostess to have some interesting conservation and introduce guests to each other. Unfortunately a sit down dinner party means a huge clean up later on. This could mean going to bed at one or two in the morning or waking up to an entire kitchen full of dirty plates, pots and pans.
Buffet or not to buffet? That is the question most holiday hosts and hostesses are asking themselves. Both types of get togethers have pluses and minuses . It's a tough decision but once chosen can be the highlight of the 2009 season.
Buffets have a lot of merits. People can take and pick what they like. There's no worry about dietary restrictions along with likes and dislikes. There can be a theme like Oriental, French or Italian with small servings an hors d'oeuvres. Buffets also offer a better chance to mingle. Guests can catch up with old friends as well as enjoy meeting new people. There's also the freedom t move around more too. The down side to any buffet is the amount of work. There are so many dishes to make from the appetizers to the desserts. A bonus would be having friends and family bring dishes of their own.
Sit down dinners are also another good way of celebrating the holidays. A dinner party is the best way to showcase any cooks' talents. Outstanding dishes, such as crown rib roast or a twenty pound turkey can be served. It's also chance for also bringing back classics such as the amuse bouche or palate cleansing lemon sorbet between courses. Sit down dinners allow cooks to come up with grand desserts too. Forget the holiday cookie tray. Impress guests with crepes Suzette or a blanc mange. It's also a chance for a hos tor hostess to have some interesting conservation and introduce guests to each other. Unfortunately a sit down dinner party means a huge clean up later on. This could mean going to bed at one or two in the morning or waking up to an entire kitchen full of dirty plates, pots and pans.
Buffet or not to buffet? That is the question most holiday hosts and hostesses are asking themselves. Both types of get togethers have pluses and minuses . It's a tough decision but once chosen can be the highlight of the 2009 season.
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