A Coptic Christmas Feast

 Tomorrow is Christmas in the Coptic Orthodox as well as in the Serbian. Ethiopian and Russian orthodox to name a few. It's a day to feast on lush dishes as well as observe centuries old traditions. 

This sect of the Orthodox Church observe the Julian calendar which predates the Gregorian one that most Christians follow.It actually starts with a fast from November 25th to January 6th and regards all products from animals. This is called the Holy Nativity Fast and it shows not only devotion but self control.At the mass before Christmas Day tonight a bread marked with twelve dots representing the apostles is presented at the church.It's called the qurban. After the fast is broken usually with the fatta -a light soup served with roasted bread vegetables and meat.iI;s usally made with  a lamb stock which can be acidic and also garlicky. There are also hardboiled eggs and cheese to eat too. This prepares families for he big feast on Christmas Day. This consists of roasted turkey or chicken and macaroni in a bechamel or white sauce There is a sesame cookie called kahk made with pistachios and honey alng with ghee or melted butter to give them a rich flavor.

Other Eastern Orthodox countries also observe January 7th Christmas. Serbians also have their take on the Christmas feast. They serve roast pork with either dried cherries or apricots or pecenica served with  sarma fermented cabbage rolls stuffed with  ground meat, rice, eggs and  old bread. They're cooled for twelve hours in a regular pot on the stove top or oven cooked in a clay pot .A fstive mimosa salad is also added to the table. This is kind of live a saovry trifle serve in a glass container so all can see its' layers.The first layer is usually a pickled fish  followed by a tier of cooked and chopped potatoes. Carrots and sliced green onions add another punch of flavor and color. It's topped with a thick layer of grated cheese and mayo. How is the meal finished? With platters of small cakes.  Serbian home bakers will make madarica or Hungarian Maids small layered cakes consisting of biscotti and caramel, They're topped with a rich layer of dark chocolate. Kids and adults alike will love peaches or breskvices  sandwich cookies that look exactly like the fruit. They're baked first, then hollowed out and filled with peach or apricot jam. The coloring comes from first dipping th ewhole cookie in diluted yellow food colring and then dipping the tops in diluted red food coloring. After they're rolled in granuated sugar.     

For those celebrating the Otthodox Christmas     , enjoy the feasts. Enjoy the foods and sweets with family and friends. RCoptic Orthodoxeflect on the day and what it means.                                                                                                                                                                                                                                  

Lent And Giving Up

Today is Mardi Gras if you're in New Orleans and Carnavale if you're in Europe and South America. It's a night of wild drinking and feasting - because tomorrow is Ash Wednesday. It's Lent and that means giving up the drinks and foods we love. Or will we?

Lent is the period of fasting between Ash Wednesday and Easter. It's always a time of giving up.  The practice started centuries ago as a way to extend the amount of vital products such as meat and dairy for the community. Some Christian religions like the Greek , Russian and Coptic Orthodoxy have strict fasting days when only vegetables are allowed. Everything else, from eggs to wine, meat to fish are strictly forbidden. The Catholics have relaxed the fasting rules tremendously and only two days , Ash Wednesday and Good Friday are restricted to total fasting. Then there's the practice of giving up one food or habit that you love. Many go for the first , not wanting to cut back on cigarettes or alcohol. Some do go dry for Lent, which is relatively easy. There are mocktails, made with fresh juice and seltzer and non alcoholic ciders and beers. Yet it can be hard, especially after a long hard day or week. A lot of people are into a glass of wine a day. It relaxes them, and helps them get through a rough period of hard work and bratty kids.It would be hard to give that up especially if someone does have a difficult life.

If you thought giving up a margarita or a Pinot Grigio for forty days is hard, then feel sorry for those that give up anything sugary.We're hardwired to eat sugar since our Neanderthal days. It was our way of discerning what was safe for us to eat (namely  naturally sweet things such as  non-poisonous berries and fruits). Yet unlike alcohol, sweet , sugary things are all around us. Can we really walk into our grocery stores and completely ignore those displays of freshly baked cupcakes and cookies? What about the cookie or candy aisle that's like an altar to our food desires? Lent is a good time to give those up and head on to the fruit section. An apple is just as sweet and satisfying as an Oreo, yet, there's something about that cookie and others that make us feel happy - especially after a rough day. The same philosophy with candy. Yes, those blueberries are fun to pop into our mouths but so are M&M's. Can we give up those? Maybe  - but not for forty days. Ice cream is another food to give up. You can, there are ways around it, namely having Greek yogurt with honey or maple syrup mixed in. This is a really good sub and healthy for you too. Still, it's a hard sell, especially with the wide variety of tempting iced treats out there.

Can we stick to our Lenten promises? The only answer is try.The best bet is see how long you can do it. Maybe you can this year.

Your Spring Baking Guide

With Easter ,Orthodox Easter and Passover coming soon, home bakers are probably gearing up for all sorts of baking. Make sure the kitchen is prepared, with the right ingredients and pans. It'll make holiday baking that much easier during these hectic days.

Passover start April 19th which is  only a few days away. It''s time to sell or throw out all flour and use ground matzoh. It's also time to buy cocoa powder and honey. Potato starch is another must have because it's used as a thickener in cakes and brownies.Another ingredient in many savory and sweet Seder dishes is matzoh farfel. These are small pellets made from egg noodle dough and is frequently toasted before being used. Also have egg noodles on the ready too, for kugel Make sure there is also fresh fruit such as apples and bananas for baking. Easter follows on Sunday the 21st. This is the time for all those lamb and Easter egg cakes. These cakes can either be made with mixes or by scratch. If you use mixes then make sure you not only have eggs but also oil, either vegetable or canola. The lamb cakes come out perfectly if Dream Whip is added to the mix so have those boxes on hand. (there are two packs to a box).If you go the scratch cake route, there's the need for flour and the leaveners such as baking soda and baking powder. Vegan cakes require corn starch and in some recipe , apple cider vinegar. Make sure you have both. The vinegar can also be used in egg dying and , salads. The lamb cake requires mini skewers in the neck to hold the head on. Please have these. Without them your creation will look like a victim of the French Revolution.

Of course these, along with those Easter cupcakes and cookies have to be decorated. The lamb cake requires five to six cups of confectioners sugar. Here I recommend buying the two pound bags  instead of boxes of it. There's also the need for butter or margarine sticks along with vegetable shortening. Country Crock also has butter flavored sticks that make for a rich tasting frosting. Remember to also have food coloring ad if you're planning on making an Easter egg cake , then add colored sugar and sprinkles to the list. These will be used to create the stripes and dots along with zigzags on the cake. If you're baking Easter egg cookies, then  make sure you have gel icing tubes, the ones used for writing on cakes. These can create perfect lines and polka dots on cookies.  You can also buy white and pastel chocolates for melting and then drizzling onto the cookie tops. If you're also thinking about making cake pops, then make sure you have sticks for them. Both the Greek and Russian Easters center around homemade sweet breads. Again, it's vital that you have yeast along with raisins and candied citrus for flavoring.

Spring holiday season is upon us. Make sure you have all your ingredients to create the perfect cakes and sweets. They will be as memorable as the holidays themselves.

When Holidays Collide

Many families now have two or even three religions being practiced in their households. This year, Easter and Passover are almost simultaneous , with Orthodox Easter occurring a week later. With all these come some sort of dietary restriction, Can a home chef cope with all of these? Surprisingly yes.It does take some thoughtful planning but it can be done.

The first night of Passover happens on the Christian Good Friday. This is normally a time to eschew any meat except fish. What happens when the two religions are observed? Serve fish. The most commonly made one is gefilte fish , a kind of croquette. You can use salmon, or red snapper for a more flavorful mix. Gefilte fish can also be baked into a loaf bound together with four eggs and matzoh meal. Celery and onions give it a nice Spring freshness. Another idea is the whole filet itself for a more substantial meal. Think of combining salmon with both lemon and orange juice, spiked with garlic and dill. It can also be cooked in a garlic and coriander sauce. What happens when some of the family observe Greek or Russian Orthodoxy? Their's is a strict Lenten diet. Unlike Catholics and Protestants, they can't even have fish with spines  along with other meats.Only vegetables are allowed and they can only be boiled, not sauteed or fried. Oil, butter, and even margarine are forbidden. Boiled vegetables such as the meatier sweet potatoes or potatoes are allowed. These can be mashed and combined with other veggies to create a substantial mash.

Easter is also the time of bread and cakes. So many holiday breakfasts start off with a slice of egg bread.Unfortnately this can be awkward for some in a household that don't celebrate the day.Mmatzoh brei can be made. This is a variation of French toast with the cracker being first soaked in water then in egg. Serve it with maple syrup or honey. Matzoh can also be turned into a fun, crispy snack with the addition of kosher for Passover margarine, chocolate and brown sugar. Named Matzo Crack because it's highly addictive and tasty, it's even perfect for an Easter party.One dessert that transcends the two holidays are macarons. These can even be made with aquafaba - bean water from chickpeas  - to satisfy Greek Orthodox Holy Week laws. Dye them (using Kosher for Passover dyes) in delicate Easter egg colors such as pale pink , robin's egg blue and lavender. These can even be dusted with cocoa powder or sanding sugar to look more festive.

A multifaith household can be problematic during the holidays. Yet there are ways to deal with this . It's just being creative and thoughtful, keeping in mind ancient traditions and dietary laws.

Know Your Probiotics

Probiotics are important to a healthy body  and keeping well. Yet many have no clue as to hat they are or hat they can do for us. Most think that yogurt is the only food that has these "little bugs". They're sort of right but not quite.There are other foods too, tasty ones that can be easily incorporated in any diet.

What are probiotics exactly? They can b e defined as microorganisms that provide health benefits when consumed. The term itself came into existence around 1980 however  the study of it reaches back to the early 1900's thanks to Nobel Prize recipient,Elie Metchnikoff. Dr. Metchnikoff was a Russian zoologist who suggested that the dependence of intestinal microbes on food makes it possible to adopt measures to modify the flora in our bodies  and to replace the harmful microbes with useful ones. The idea has been around since Roman and ancient Greek times when early healers noticed the benefits of such fermented foods as cheese and pickled vegetables. Centuries later
scientists analyzed the eating habits of  the  long living Bulgarians and inhabitants of the Russian steppes . They ate  yogurt daily, filling their guts with fermented lactose. Modern day eaters can benefit from probiotics as well.It's instrumental in calming down IBS  - irritable bowel disease along with treating diarrhea in adults and children.They can also stave off the flu and cold as well as being beneficial to oral health. Do these clusters of microorganisms have any risks? They will cause bloating and gas in some people along with causing some discomfort  for those with bowel problems.

Probiotics are an easy add in to any diet. You may want to start with Activia Yogurt, long known for their probiotics.The company offers regular and Greek along with fiber filled yogurts and yogurt drinks in fruit flavors like strawberry , cherry and blueberry. There are other like Fage that also help. Yogurt can be subbed in for sour cream as well so even dips and tacos can be made a tad more healthier. It's not just yogurt that's beneficial. Fermented foods such as sauerkraut and kimchi are loaded with it. Both can easily be made at home too.You can not only eat healthier but also more vegan thanks to another probiotic  food, tempeh, This meat substitute was originally from southeast Asia has a nutty  taste when cooked.It can be made as a burger or diced and mixed with brown rice.Of of the most famous probiotic foods is the Japanese miso.It's basically fermented soy along with barley and brown rice. Other grains can be used too.It's fermented down into  a red,  dark brown  or white  paste with a buttery texture Like other probiotic foods miso should be added to the broth right before taking it off the range otherwise the microbes get cooked and killed.You could wash all this down with kefir,a microbe rich drink made from milk and kefir grains.It's just mixing the two which leaves you with a rich creamy drink with a slightly alcoholic taste. A water kefir can also be made using sugar, water, coconut milk and grains.

Probiotics are important to good gut and body health. You can go the yogurt route and get these important microbes that way.You can also discover the rich world of other probiotic foods by cooking miso soup or by making a nice glass of milk kefir.It'll expand your palate as well as helping your body.

Orthodox Easter Fasts And Feasts

This is Holy Week in both Greek and Russian Orthodoxy, It is a time of strict fasting followed by glorious feasting celebrating the Lord's resurrection. Ancient traditions are honored and acted upon with recipes passed down for generations. They reflect the people and the lands that created them.

The Orthodox  Easter has to follow Passover , since it takes the New Testament literally and is
based on the Julian calendar (while Catholics and Protestants celebrate the Gregorian calendar one). Both religions have heavy fasting periods, especially around Lent (there is also a Christmas fast too). Even the weeks before Lent have purifying fasts where meat and other animal products are not allowed but dairy and eggs are permissible . The Lenten period kicked off with a Clean Monday fast where no food is eaten the first Monday until Wednesday evening. This is the longest fast in the church calendar. The second through the sixth  weeks sees them nix almost everything except fruits vegetables, wheat products and water. This makes for sparse  but healthy eating. Luckily they can eat nuts so peanut butter and bread provide some sustenance Wine and oil are only allowed on the weekends. There is a meal eaten on Holy Thursday then strict fasting (absolutely no food) on Good Friday. It is broken on Holy Saturday after the liturgy of Saint Basil. Fruit and some wine are allowed for sustenance.

Both Greek and Russian Easters are glorious affairs . The Greeks have a light meal after midnight mass to ease into eating. Some roast a whole lamb on a spit while others also roast goaton Easter Sunday. Both are usually stuffed with rice, pine nuts, cinnamon and raisins. The Russians  celebrate with   the tasty stroganoff, beef strips in smetana or sour cream or chicken kiev, a rolled and breaded chicken breast filled with garlic butter and herbs. Bread is important with both. The Greek Orthodox bake a fluffy challah like loaf studded with bright red eggs. The braids  called tsoureki symbolizes the Holy Trinity while the eggs are symbolic of Christ's blood. The Russians go wild with their Easter breads too and create the large airy kulich. This is a bread that bakes in coffee or juice cans and resembles the Italian panettone or pan d'oro in shape and height but is spiced with saffron and cardamon. A thick confectioner's glaze is poured on top and then topped with a heavy dose of colorful sprinkles. Cheese is also a big Easter treat There is pashka a kind of cheesecake mold that has Pascals symbols on it.It's  a rich mix of farmer's cheese , heavy cream , egg yolk and sugar. The Greeks have a savory  and sweet cheese dishes ,depending on the location.

The Oerhodox Holy week is an interesting time, beginning with fasts and ending with feasts. The foods to end celebrate are amazing, rich in tradition and in flavor. They are true gems passed dow from generation to generation.

Refrigerator Roulette

There are days when a home chef doesn't feel like going out and food shopping. Then there are days when the fridge is full of leftovers. If that's the case, then  get creative with what' in the fridge and freezer. It's surprising what fun dishes can be created by what's in them..

The freezer can always yield up something for lunch or dinner. . There may be frozen veggies or some burgers that wound up there and then forgotten. Home chefs can cook the veggies with melted butter and then toss some Parmesan cheese on them for a different spin.They can also be used in making pot pies with meat left over from any Sunday roast. Use beef stock or even cream of chicken soup for the pies' gravy. That extra can of biscuit dough you thought you'd use for Easter but didn't can be used to make the crust. If you have Pillsbury  Grands Biscuits you can make individual pot pies using a muffin tin, Leftover ham can be sliced thin and used to make filling for a Croque Monsieur. Frozen burgers can be turned into patty melts , thanks to cheese slices and toast. They can also be used for pizza topping and  for adding some oomph to pasta.What about hot dogs? Think cheddar dogs if you have any cheese or better yet open a can of chili for chili dogs. Even restaurant leftovers can be combined with almost anything in the fridge. The white rice you took home Saturday night  from the Chinese restaurant can be added to the soup leftover from last night  to stretch it.

Salads are one of the best ways to use up what's in the fridge. Slice up that leftover roast beef and turkey and add it to those Spring greens and grape tomatoes for a flavorful salad. Sliced chicken can be added to a bowl of Romaine lettuce along with dried cranberries and walnuts  to create a filling but low calorie dinner. Add cut apples and even grapes to  turn it into a take on a Waldorf salad.Turn bacon, hard boiled  eggs and spinach into a tasty salad,Throw in thinly sliced white cap mushrooms for extra protein, The fridge can provide home chefs with the ingredients for homemade dressings too. One of the easiest to make is French dressing, The simplest recipe is just mayo and ketchup mixed with oil and red wine vinegar. Some recipes call for Worcester sauce  along with a sprinkle of paprika for color and sugar for added sweetness. Sub in dark honey for the sugar for a mellower, richer flavor. Add relish and you have Thousand Island dressing. Homemade Russian dressing is another product of fridge roulette It's the same mix of  ingredients as the other two dressings but has the double jolt of horseradish and hot sauce. it can also be used in the traditional Reuben sandwich too.

If your fridge is full or you're too tired to food shop then play refrigerator roulette. The results can be fun and a testament to creativity.Try it not just to use the food but to surprise yourself  ad familywith the results

Dressing Up

What makes an ordinary bowl of tossed greens and chopped veggies a stand out? The dressing.Any dressing from a simple vinaigrette to a creamy ranch or tangy Thousand Island can add zip and verve even to just shredded iceberg lettuce and tomato wedges.Homemade dressings are not only yummy they're a snap to make.Even kids could create fancy ones for the evening salad. Sometimes the simplest is the best.Many salad devotees opt for the great Italian food writer,Marcella Hazan's recipe for a good side salad! Toss greens in olive oil, add a few drops of vinegar and then shake in fresh ground pepper and sea salt.This dressing works well if you have a strong main meal such as pasta or a roasted meat.The salad is secondary in this case.However with these hot June days, salads are becoming the main meal. Yes, you can still have an oil and vinegar base but try adding aromatic herbs such as oregano and rosemary.This is a basic Italian dressing recipe and can even be used on heroes too.A fruit infused vinaigrette is always a nice change of pace.Buy fresh picked blue berries or strawberries and bruise then( crush them with the back of a spoon)'Add to a white wine vinegar for fourteen days. If you want you can make several different fruit flavors, including peach and blackberry along with raspberry.Try these with salads having grilled chicken or turkey as the main ingredient. Creamy dressings are a bonus.They not only give a certain oomph to ordinary salads but they are chock full of flavor.One of the easiest and tastiest is French.This is just a simple mix of mayo and ketchup.There are recipes that nix the mayonnaise and sub in corn oil and white vinegar.Many prefer the first recipe .For added zing put in sweet relish or even chopped gherkins to create Thousand Island dressing.Sub in chopped pickles for the gherkins or sweet relish and you have Russian dressing.This is not only good in a salad but also slathered on a Reuben sandwich as well. Ranch dressing is popular right now and it's an easy one. Mix buttermilk with mayo and add garlic , onion powder and chives.Caesar salad is always a treat and the dressing is an easy to whip up.It"s mayo ,anchovy paste,Parmesian cheese and lemon juice mixed together and then minced garlic is thrown in.If you're making a creamy dressing ,then think big salad.Any of these dressing goes well with a chef salad laden with all sorts of meat. You can also add grilled shrimp, salmon to these as well as croutons and variety of veggies. warm weather calls for a salad.Jazz it up with a home made dressing.Any one is easy to whip up and dress a variety of meats,greens and veggies.

Dressing For Success

What makes a memorable salad? well the veggies that go into it , to be sure. There's also the extras such as the, eggs, croutons meats or fish that go into it. However it's also the dressing that can make or even break a salad. It has to be the right mix of oil and vinegar or just enough mayo and ketchup combined to create the perfect French dressing.

Creating the perfect salad dressing is not for novices or for anyone wanting an easy way out. You have to use the right ingredients and just enough so that every piece of lettuce is lightly coated.It's usually two to three tablespoons of red wine vinegar to half a cup of olive oil. If you want you can also had small pinches of rosemary or oregano to add some zing. For a more robust dressing substitute the regular vinegar with balsamic. Go easy with this. Balsamic has an overpowering taste and can ruin an entire salad if there's too much of it.

Creamier dressings such as Russian and French are more to personal preferences . These are good if you're eating a chef salad and want something creamy to go over the various meats and cheeses. Ranch dressing is also a good foil for more involved salads. It has a cool taste that works well with grape tomatoes and broccoli bits.

Like a cake with a good icing, a salad with a good dressing is a must. it has to be the right mix of various ingredients to give boost to any bowl of mixed greens.