Feasting With Meaning

Feasting usually means a meal full of lush food and drink, with all sorts of revelry to follow. Yet there  is also a religious aspect to it, a facet that gets pushed aside.Old Testament readers will know  about these, along with their meanings and place in yearly celebrations.For those who don't there's a brand new book to aid in deciphering each feast.

Sonya A. Mozingo is the author of that book, A Year Of Feasting:Manual On The Seven Feasts Of God, Seen From a Christian Messanic  Jewish Perspective(2016 Archway Publishing). This is not the usual cookbook that has recipes for Passover or Succot. It's an explanation of the different feasts  occurring throughout the calendar. The author had many years of troubles before she turned to religion to help reunite her family and give her purpose in life. Feasting and celebrating has helped her understand basically why we are on this earth and what is our purpose in the eternal scheme of things.Ms. Mozinga explains foods' symbolism and their connection to a particular dinner. For those looking into a deeper historical meaning, with Old Testament references, this is not the book for you. The preparations and rituals are explained in simple terms. This is a great book for churches and youth groups who want to have interfaith celebrations. It can be used as a template when conducting services as well.

So, are there even any recipes in this book on feasting? Yes, but not in the traditional cookbook sense. Ms. Mozinga gives broad ones. For example,  the Feast of Pentecost or Shavout , there are the traditional loaves of wheat bread mentioned along with the individual cups of mixed herbs  blended with oil and vinegar.Tables also have trays of barley, olives figs, pomegranate and and grapes. Then there's a mention of cheesecake from Sam's Club. It would have been nice to have a home made  cheesecake recipe, perhaps one flavored with pomegranate juice or figs. Rosh Hashanah has the traditional apples dipped in honey along with a loaf of challah bread and a tray  of sweet potato muffins. There are also carrot, dishes integral to the ceremony, Again, it would have been nice if Ms. Mozingo had included a challah recipe or a salad one for the carrots., The Passover feast is pretty exact. Celebrants must have unleavened bread or matzoh, along with maror or bitter herbs. There is also matzoh ball soup but she recommends getting packets at Harris Teeter, a local Southern grocery chain, I would have liked to have seen at least one matzoh ball soup recipe and some variations on it.

A Year of  Feasting :Manual On The seven Feasts of God is an excellent book fr those wishing to recreate the different Jewish feasts .This book shows how Judaism  has always influenced Christianity and how the two are interwoven. Buy this book,, its' more food for the soul and spirit than it is for the body.

Pimms A Summer English Classic

The English know how to celebrate summer. There are breezy afternoon teas, along with outdoor cocktail parties.Their food and , especially their drinks are classic with a twist of elegance. This applies to that British standard Pimms. Surprisingly enough a new generation of Americans are discovering this warm weather must and they're enjoying it as much as they're enjoying anything British from ColdPlay to Kate Middleton.

The tasty libation was the subject of an article in today's New york Times Dining section. Usually devoted to food, this week's section was almost completely devoted to summer drinking. Pimms is one of those warm weather classic drinks , held beloved on both sides of the Atlantic Ocean. The piece's writer , Robert Simonson, explores the drinks history and different recipes. Pimms was started in  1823 by Englishman James Pimm, a Kentish farmer who opened an oyster bar in London. It was originally made for aiding in digestion. The recipe included quinine and a variety of different bitter herbs.The Number one is based on gin and has a mild spicy and citrus-y flavor that appeals to everyone.

Pimms usually is usually mixed with lemonade for the summer months. It can also be mixed with ginger ale or Champagne for a lighter but more powerful cocktail. Vegetables such as cucumbers and borage and fruit such as apples, strawberries and orange and lemons are also put into a Pimms cup.A new recipe, introduced by Manhattan bartender,Maks Pazuniak adds pineapple juice to it for a more tropical flavor while the bar The Napoleon House  mixes the drink with lemonade and 7 UP.Pimms can also be blended with watermelon or even cantaloupe juice for a refreshing cocktail, perfect on a warm summer's night.,

The British know how to celebrate summer right with a Pimm's cocktail. Open a bottle, add what you want and celebrate with the same English flair and style. It's a cool and sophisticated way to enjoy the warm weather.