Tomorrow is Christmas Eve and that’s when most foodies around the world will be settling down to a sumptuous meal. The problem is do you have what you need to prepare a holiday meal for tonight and tomorrow? If you’re shaking your head right now, then run to your grocery store.
You probably have your main dish along with the sides right now. Do you need anything else? Sea salt? Cracked pepper? These may seem like small things but they add oomph to such party foods as deviled eggs and vinaigrette. Do you have enough cream cheese for the stuffed celery? What About sprinkles for last minute baking? Or the chocolate sauce for the special edition peppermint ice cream? Is there enough cocoa and milk for Santa’s thank you snack? Is there enough egg nog and rum for your own midnight treat when you watch the services from Rome? Make sure you have this and also make sure your stores have these as well. A lot of supermarkets won’t stock up until the 26th or they’ll be closed. Buy everything today.
A good idea is to take stock of everything you’re going to cook and bake and then write a list of what you don’t; have. It makes that last minute grocery shopping easier and you can map out your shopping route when you’re driving over. Bring someone with you to help cut down on shopping time. Don’t quibble if the brand you want is out of stock. Substitute. While you’re at it buy extras of what goes quick, like rolls and soda. Remember to also stock up on breakfast items, like eggs and orange juice if you’re having people stay over.
Christmas is the time of last minute surprises. Don’t turn them into bad ones by being ill prepared in the kitchen. Have everything on hand for the next two days of holiday merriment and feasting. Consider it a gift to yourself and your family.
Tuesday, December 23, 2008
Monday, December 22, 2008
Holiday Candy Land
This is the season for not just presents but also for sweets as well. No matter what faiths we were brought up into, there was always candy during this time of year. There was chocolate. There was peppermint. There was always something that gave the holidays their extra sweetness.
It;s the candy more than anything that forms our most cherished memories. There was ribbon candy., one of my grandparents' earliest remembrances. This was simple strands of colored and flavored hard candy cut to resemble bunched up ribbons. It became one of my favorites as well. there's the Advent Calendar where you would open a date and a small chocolate would be waiting for you. The best gifts were the small bags of chocolate coins, used both as Hanukkah gelt and Christmas stocking stuffers. These were magical and you felt like you were special getting them (a funny story here. I gave these to my friend's daughter when she was four. Hillary didn't know you had to peel off the gold foil and ate them whole. In a split second Deb and I realize d what she had done and four seconds later I had spit covered coins in my hand. We undid the foil and Hillary had her first taste of holiday joy. She recovered nicely. She's 22 now and works in Tiffany's marketing department in Manhattan where she can buy real gold coins for herself) Another fun candy gift was the bubblegum coal where you chewed black gum and wound up with a black tongue. That and Droste's chocolate orange were the best stocking stuffers ever!
Nowadays every candy company has some Christmas tie in. There are Butterfinger bells and holiday Hershey kisses. Cadbury's and M&Ms have red , green and white coatings on their chocolates Even Godiva has joined in with their festive ballotins of bonbons. We have all sorts of neat candies for stockings and as present toppers.
This time of year is a veritable candy land for kids and adults alike. Not only do we receive neat gifts but also neat candy celebrating the season.
It;s the candy more than anything that forms our most cherished memories. There was ribbon candy., one of my grandparents' earliest remembrances. This was simple strands of colored and flavored hard candy cut to resemble bunched up ribbons. It became one of my favorites as well. there's the Advent Calendar where you would open a date and a small chocolate would be waiting for you. The best gifts were the small bags of chocolate coins, used both as Hanukkah gelt and Christmas stocking stuffers. These were magical and you felt like you were special getting them (a funny story here. I gave these to my friend's daughter when she was four. Hillary didn't know you had to peel off the gold foil and ate them whole. In a split second Deb and I realize d what she had done and four seconds later I had spit covered coins in my hand. We undid the foil and Hillary had her first taste of holiday joy. She recovered nicely. She's 22 now and works in Tiffany's marketing department in Manhattan where she can buy real gold coins for herself) Another fun candy gift was the bubblegum coal where you chewed black gum and wound up with a black tongue. That and Droste's chocolate orange were the best stocking stuffers ever!
Nowadays every candy company has some Christmas tie in. There are Butterfinger bells and holiday Hershey kisses. Cadbury's and M&Ms have red , green and white coatings on their chocolates Even Godiva has joined in with their festive ballotins of bonbons. We have all sorts of neat candies for stockings and as present toppers.
This time of year is a veritable candy land for kids and adults alike. Not only do we receive neat gifts but also neat candy celebrating the season.
Saturday, December 20, 2008
Holiday Comfort Food
Our holidays, whether they be Christmas Kwanzaa or Hannukah are food based. We crave the comforting smells of roast turkey or ham, collards or brisket to get us through these hectic days and frigid nights. The remind us of our pasts and where our families came from. They, more than any present, have given us good memories.
Christmas Eve and Christmas dinners are redolent with robust dishes full of seafood, ham or turkey. Southern Italians have good memories of their Christmas Eves. this is when thirteen different kinds of fish are cooked to represent Jesus and His Apostles. Since it's a holy day , no meats are allowed, hence the plethora of seafood. Usually cod and lobster are the prevailing fish but there's also shrimp, eel and tuna as well. German love Christmas Day when there is a fresh ham to be sliced and served with potato salad. The English love their roast goose and turkey along with their chestnut stuffings and plum pudding.
Kwanzaa and Hannukah also have great dishes. Since Kwanzaa is the celebration of the harvest most dishes have fresh vegetables in them (not an easy feat in some areas of America). There is jollof rice, a dish made with rice tomatoes and peppers along with a turkey gumbo. Spicy peanut soup is made to ward off the chill and sooth the soul. There are also okra and greens. Holiday baking includes benne cookies made with sesame seeds that give the eater good luck.
Hanukkah is a special holiday , filled not only with latkes but also with brisket. This cut of meat from a cow;s lower chest is usually served with onions or a sweeter version is made with plums . It;s the perfect meal on a cold winter;s night. Israelis finish off a good Hanukkah meal with sufganiyot, or fried jelly doughnuts. This, too, celebrates the oil's lasting eight days in the temple. They're made with a yeast dough and a raspberry jam filling. (although you can substitute any kind of flavor in them).
The holidays , no matter which one, always give us comfort food. These are what are favorite holiday remembrances are made from. It's what ties us to our ancestors and their traditions.
Christmas Eve and Christmas dinners are redolent with robust dishes full of seafood, ham or turkey. Southern Italians have good memories of their Christmas Eves. this is when thirteen different kinds of fish are cooked to represent Jesus and His Apostles. Since it's a holy day , no meats are allowed, hence the plethora of seafood. Usually cod and lobster are the prevailing fish but there's also shrimp, eel and tuna as well. German love Christmas Day when there is a fresh ham to be sliced and served with potato salad. The English love their roast goose and turkey along with their chestnut stuffings and plum pudding.
Kwanzaa and Hannukah also have great dishes. Since Kwanzaa is the celebration of the harvest most dishes have fresh vegetables in them (not an easy feat in some areas of America). There is jollof rice, a dish made with rice tomatoes and peppers along with a turkey gumbo. Spicy peanut soup is made to ward off the chill and sooth the soul. There are also okra and greens. Holiday baking includes benne cookies made with sesame seeds that give the eater good luck.
Hanukkah is a special holiday , filled not only with latkes but also with brisket. This cut of meat from a cow;s lower chest is usually served with onions or a sweeter version is made with plums . It;s the perfect meal on a cold winter;s night. Israelis finish off a good Hanukkah meal with sufganiyot, or fried jelly doughnuts. This, too, celebrates the oil's lasting eight days in the temple. They're made with a yeast dough and a raspberry jam filling. (although you can substitute any kind of flavor in them).
The holidays , no matter which one, always give us comfort food. These are what are favorite holiday remembrances are made from. It's what ties us to our ancestors and their traditions.
Friday, December 19, 2008
Hanukkah - The Festival of Food
This time of year menorahs are lit, warming the winter's night. It means that Hanukkah, the Festival of Lights is about to begin. It also means that a festival of eating is also about to start. For centuries mother s and grandmothers have delighted children with all sorts of treats from latkes to brisket. This is the stuff of happy memories even during the bleakest of times.
latkes are an ancient food.They were made to celebrate not just the freedom fighters, the Maccabee brothers who fought the Greco Syrians but also to celebrate the miracle afterwards. After the skirmish, Judah Maccabee had wanted to get rid of the pagan deities the Greeks had se tup. He had also wanted to rid th e temple of the defiled oil used for lighting the menorah. They had found untouched oil, but only enough for one night. The oil lasted for eight nights hence the reason Hanukkah is an eight day festival. The word itself is from Old Hebrew and means to dedicate or possibly educate. For over two thousand years it has been celebrated. Latkes are from this time period however were made with cheese and egg. It was the introduction of the New World potato to Europe that forever changed the latke's basic recipe. The name itself is from Russian, from the Ukranian oldke . This is derived from the old Russian oladya which is derived ironically from the Greek eladia, or little oily thing .
Everyone has their spin on latkes. The best ones are made with starchier potatoes that produce a crunchy, chewy pancake. If you want a more golden latke then use duck eggs which also provide a richer taste. For a different taste use coarsely minced scallions instead of onions. Olive oil is a must for frying. it produces the best results and doesn't burn the way butter does. Latkes can be made up to eight hours in advance of frying if you're busy. Serve with sour cream or applesauce. (this is what this shiksa grew up on).
Hanukkah is the time to celebrate the Maccabees victory over the Greeks and their polytheism. It;s also the time to cherish warm foodie memories of latkes and light on a cold winter's evening.
latkes are an ancient food.They were made to celebrate not just the freedom fighters, the Maccabee brothers who fought the Greco Syrians but also to celebrate the miracle afterwards. After the skirmish, Judah Maccabee had wanted to get rid of the pagan deities the Greeks had se tup. He had also wanted to rid th e temple of the defiled oil used for lighting the menorah. They had found untouched oil, but only enough for one night. The oil lasted for eight nights hence the reason Hanukkah is an eight day festival. The word itself is from Old Hebrew and means to dedicate or possibly educate. For over two thousand years it has been celebrated. Latkes are from this time period however were made with cheese and egg. It was the introduction of the New World potato to Europe that forever changed the latke's basic recipe. The name itself is from Russian, from the Ukranian oldke . This is derived from the old Russian oladya which is derived ironically from the Greek eladia, or little oily thing .
Everyone has their spin on latkes. The best ones are made with starchier potatoes that produce a crunchy, chewy pancake. If you want a more golden latke then use duck eggs which also provide a richer taste. For a different taste use coarsely minced scallions instead of onions. Olive oil is a must for frying. it produces the best results and doesn't burn the way butter does. Latkes can be made up to eight hours in advance of frying if you're busy. Serve with sour cream or applesauce. (this is what this shiksa grew up on).
Hanukkah is the time to celebrate the Maccabees victory over the Greeks and their polytheism. It;s also the time to cherish warm foodie memories of latkes and light on a cold winter's evening.
Thursday, December 18, 2008
Panettone - Fruitcake Done Right
Mention fruitcake to anyone and you're sure to get a wrinkled nose or gagging sounds. Let's face it. No one likes a leaden loaf fill with fruit that looks like it was picked during the Neolithic era. However leave it to the Italians to save this culinary reject and turn it into something chic and class. Panettone is the perfect holiday fruitcake. It can be served with everything from breakfast coffee to after dinner wine.
Panettone is a true Milanese invention. The name itself means "large loaf" in Italian but legend has it it was either named for the baker Toni, it or for the an assistant who helped bake it.Legend also has it that it was first served at the wedding of noted Milanse nobleman and falconer , Ughetto Atellani to for Toni's daughter Adalgisa. There's also the Christmas legend that a cook had nothing to give out for the holy day so he concocted a bread full of candied fruit and raisins. Not wanting to take credit he said his assistant Toni made it, hence pan de Toni or panettone. A few centuries later, Angelo Motta , a Milanese baker produced it fro the masses in 1919. Another baker , Gioacchino Alamagna did the same and a rivalry broke out. Motta is credited with giving the bread its' modern look, He let the dough rise to three times the normal height for bread during a period of twenty hours. (usually most bread is left to rise for only twelve. hours before baking). The average panettone is about ten inches high and almost impossible to toast in a toast in a toaster. Every slice has to be halved to have it warmed.
How to eat panettone? My one cousin in Piedmonte's Val Susa, Pat, scoops out the middle and fills it with a sweetened form of marscapone cheese. Sabayon is also used . It is then served as a fancy dessert with after dinner coffee. In the US my family an d I like it plain with butter slathered on the slices, usually for dessert. You can make French toast with any leftover panettone but go easy on the syrup afterwards. It's also a delicious base for bread pudding too.
This Christmas don't settle for the usual fruitcake. Get a panettone for yourself. It'll be the best X-mas gift ever!
Panettone is a true Milanese invention. The name itself means "large loaf" in Italian but legend has it it was either named for the baker Toni, it or for the an assistant who helped bake it.Legend also has it that it was first served at the wedding of noted Milanse nobleman and falconer , Ughetto Atellani to for Toni's daughter Adalgisa. There's also the Christmas legend that a cook had nothing to give out for the holy day so he concocted a bread full of candied fruit and raisins. Not wanting to take credit he said his assistant Toni made it, hence pan de Toni or panettone. A few centuries later, Angelo Motta , a Milanese baker produced it fro the masses in 1919. Another baker , Gioacchino Alamagna did the same and a rivalry broke out. Motta is credited with giving the bread its' modern look, He let the dough rise to three times the normal height for bread during a period of twenty hours. (usually most bread is left to rise for only twelve. hours before baking). The average panettone is about ten inches high and almost impossible to toast in a toast in a toaster. Every slice has to be halved to have it warmed.
How to eat panettone? My one cousin in Piedmonte's Val Susa, Pat, scoops out the middle and fills it with a sweetened form of marscapone cheese. Sabayon is also used . It is then served as a fancy dessert with after dinner coffee. In the US my family an d I like it plain with butter slathered on the slices, usually for dessert. You can make French toast with any leftover panettone but go easy on the syrup afterwards. It's also a delicious base for bread pudding too.
This Christmas don't settle for the usual fruitcake. Get a panettone for yourself. It'll be the best X-mas gift ever!
Wednesday, December 17, 2008
Torrone, An Italian Christmas Treat
Christmas in any part of Italy is amazing. There are so many lush varieties of holiday foods that it's like a foodie wonderland. Rome has amazing Hanukkah dishes, while Naples serves up its' traditional thirteen fish dinner on Christmas Eve. Everyone has panetone and pan d'oro. Kids have especially good with a big treat - torrone from Befana, Italy's female version of Santa Claus. This is a wonderful chewy nougat that's eaten this time of year.
Torrone has its roots in ancient Rome where it was literally served up as foods to the gods. It was made and still is made with the basic,s honey egg whites and pistachios or hazelnuts. Squares of it were presented in Roman temples to the various deities for their help or as thanks.Torrone didn't get its' name until 1141 when a pastry chef made it in honor of one of the Sforza's (one of Italy's most powerful medieval families ) married. The marriage was held in Cremona, in central Italy where it was known for its' big tower or torrone. The chef made the candy in the shape of it and guests were impressed with this and the treat's smooth, sweet taste. Nowadays Italians put their own spin on it. Torrone is made with Strega in the Abruzzi region while Sicilians flavor it with orange and lemon.
Torrone can be made at home but it is labor intensive. You have to use egg whites and honey - not an easy combination at times and boil to the soft ball stage. It also requires wafers similar to what is given out in Holy Communion. Like all candy its' best to make torrone on a cool dry day. Make it on a warm humid one and you'll have candy that "weeps" . Clear fluid will ooze out of it creating a sticky mess. Sometimes it's best to stick with the store bought ones.
Torrone is a great treat this time of year. It's a reminder of why the Italians do candy right and produce this amazing mixture of just honey and egg whites.
Torrone has its roots in ancient Rome where it was literally served up as foods to the gods. It was made and still is made with the basic,s honey egg whites and pistachios or hazelnuts. Squares of it were presented in Roman temples to the various deities for their help or as thanks.Torrone didn't get its' name until 1141 when a pastry chef made it in honor of one of the Sforza's (one of Italy's most powerful medieval families ) married. The marriage was held in Cremona, in central Italy where it was known for its' big tower or torrone. The chef made the candy in the shape of it and guests were impressed with this and the treat's smooth, sweet taste. Nowadays Italians put their own spin on it. Torrone is made with Strega in the Abruzzi region while Sicilians flavor it with orange and lemon.
Torrone can be made at home but it is labor intensive. You have to use egg whites and honey - not an easy combination at times and boil to the soft ball stage. It also requires wafers similar to what is given out in Holy Communion. Like all candy its' best to make torrone on a cool dry day. Make it on a warm humid one and you'll have candy that "weeps" . Clear fluid will ooze out of it creating a sticky mess. Sometimes it's best to stick with the store bought ones.
Torrone is a great treat this time of year. It's a reminder of why the Italians do candy right and produce this amazing mixture of just honey and egg whites.
Tuesday, December 16, 2008
Gingerbread Houses For You And Me
One of the most enduring symbols of Christmas is the gingerbread house. This is every child's fantasy, a yummy house decorated with candy. For adults it brings back memories of simpler times when life wasn't so complicated. Nowadays there are many variations on this theme. You can do a green ginger bread house or even a condo.
The idea of gingerbread itself goes back to ancient times. The Greeks used to travel to the island of Rhodes for spice cakes made with Middle Eastern ginger. The Crusaders brought it back with them during the Middle Ages where it was given to monks for their baking. In turn the holy men used to bake early forms of gingerbread for the sick. The Germans probably were the first to bake it into squares to form houses. Germany had its' own Lebkuchen guild as early as 1637. It was mentioned in Grimm's fairy tale's with Hansel and Gretel visiting the "hexelhausen" or witch's house. Swiss monks made them in the US in Indiana in 1857. From then on, they have become afirm tradition here in the States.
Nowadays there are endless competitions for making the best or the most unusual gingerbread house. Some bakers have even created them to look like Rhine castles or California ranch houses. Other have baked mini houses to hang on trees. Decorating them is a matter of taste. Use a glue like icing such as royal icing to hold walls and roofs together. Also use this when attaching other candies for windows or decorating as well. You can add M&M's , hard candies, mints, gum drops and licorice to create the perfect gingerbread house. For added fun create a gingerbread family complete with cats and dogs.
The gingerbread house is a reminder of all things wondrous this holiday season. It represents fantasy and fun, along with the magic of Christmas.
The idea of gingerbread itself goes back to ancient times. The Greeks used to travel to the island of Rhodes for spice cakes made with Middle Eastern ginger. The Crusaders brought it back with them during the Middle Ages where it was given to monks for their baking. In turn the holy men used to bake early forms of gingerbread for the sick. The Germans probably were the first to bake it into squares to form houses. Germany had its' own Lebkuchen guild as early as 1637. It was mentioned in Grimm's fairy tale's with Hansel and Gretel visiting the "hexelhausen" or witch's house. Swiss monks made them in the US in Indiana in 1857. From then on, they have become afirm tradition here in the States.
Nowadays there are endless competitions for making the best or the most unusual gingerbread house. Some bakers have even created them to look like Rhine castles or California ranch houses. Other have baked mini houses to hang on trees. Decorating them is a matter of taste. Use a glue like icing such as royal icing to hold walls and roofs together. Also use this when attaching other candies for windows or decorating as well. You can add M&M's , hard candies, mints, gum drops and licorice to create the perfect gingerbread house. For added fun create a gingerbread family complete with cats and dogs.
The gingerbread house is a reminder of all things wondrous this holiday season. It represents fantasy and fun, along with the magic of Christmas.
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