Hanukkah (with recipe)


The last night of Chanukah; Menorah with all 8...

Photo credit: Wilkpedia

The Jewish holiday of Hanukkah (Chanukah) takes place this year from the evening of December 8th through to the evening of December 16th, 2012.

Hanukkah is a happily celebrated holiday that starts on the 25th day of Kivlis (according to the Georgian calendar and is dated based upon the cycles of moon.  Hanukkah is also referred to as the Festival of Lights and is usually celebrated on a date falling somewhere around November into December.  It takes place for eight days and nights.  The festival is in celebration of the rededication of the ‘Temple of Jerusalem’ – or Temple of Menorah in 165 B.C by Judas McCabe.  The word Hanukkah in translation means ‘dedication’ in Jewish.

During the Hanukkah celebration in the eight successive nights, the menorah is lit.  The special menorah that is used by celebrants is called the ‘hannukkiyah’.  The special ninth candle that is used is called the ‘shamish and it takes a central space on the menorah.  It is the ‘servant’ candle used to light the other candles.  On night one, the first candle is lit and they are lit successively until all are completely lit on the eighth night.  The candles are usually lit from left to right.  A blessing thanking God is usually said before and after a candle lighting.  A Jewish hymn is sung during the lightings.  The menorah is often placed in a front window of the celebrants home.

Gift giving has become the norm and gifts are now given on each of the days of Hanukkah.  This is a more recent tradition  Games are played during Hanukkah including ‘sivivon’ and ‘dreidel’.  Foods fried in oil such as latkes and donuts filled with jams are very often served.  Of the many foods served during the celebration, honey spice cookies are popular among children and following is a recipe that I used for a bake sale held at a local temple some years ago.   I share it below:

HONEY-SPICE COOKIES —

1/2 cup firmly packed brown sugar
1/2 cup margarine (60% oil), softened
1/2 cup honey
1 large egg
2  1/2 cups all-purpose flour
1 teaspoon baking soda
1  1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1  1/2 teaspoons ground nutmeg
1/4 teaspoons ground cloves
1/2 teaspoon salt

FROSTING:

2 beaten egg whites
2  1/2 cups confectioners sugar
Tablespoon of lemon juice

In mixing bowl, cream margarine and brown sugar with electric mixer.  Beat in the honey and egg until thoroughly combined.  In a small bowl, mix the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt.  Add honey mixture and mix on low speed until well blended.  Cover up the dough and refrigerate for at least 1 hour.  Can be refrigerated for up to two days.

When ready to bake, grease 2 large cookie sheets and set aside.  Working rapidly, quarter the dough, and one piece at a time roll out on a surface dusted with flour to a 1/4 inch thickness.  Using shaped cookie cutters (star, dreidel and menorah) cut into desired number of cookies depending on size of cutters.  These can also be cut by hand with sharp knife.  Reshape scraps and cut more cookies from it.  Place on shapes on greased baking sheets and bake in a 350 degree oven for 7-8 minutes or until golden.  Quantity of cookies may vary due to size of cookie cutters.  Transfer cookies to wire baking racks to cool.

To frost cookies – In large mixing bowl, combine egg whites, confectioners sugar, salt and lemon juice.  Beat this on high until mixture forms peaks.  A bit of water can be added if too stiff or add more sugar if too runny.  Using pasty bag with fitted tube, decorate with icing.

Blessed is the match consumed in kindling flame
Blessed is the flame that burns in the secret fastness of the heart
by Hannah Senesh

Gail’s Cranberry-Orange Sauce


Cranberries popping

Cranberries popping (Photo credit: Wikipedia)

For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful.  Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor.  You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.

GAIL’S CRANBERRY-ORANGE SAUCE—

INGREDIENTS:

3/4 dry white  sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries

In a 1  1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar.  Bring to a boil, then add the cranberries.  Bring mixture back to a boil and simmer on reduce heat.  Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened.  Liquid should be reddened.  Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen.  For a thicker sauce, add a bit more jelly to taste.  Remove pan from heat.  Cool sauce completely to room temperature.

Place in container and refrigerate for at least one hour.

Makes about 2  1/2 cups.  Recipe can be doubled.

This is just a little snippet for you before I start cooking my thanksgiving desserts.  I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.

“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”

—WHITTIER

HAPPY THANKSGIVING TO YOU ALL.

North Carolina Yam Bake


Fayetteville, North Carolina, on 1814

Fayetteville, North Carolina, on 1814 (Photo credit: Wikipedia)

I got this recipe many years ago from a woman who lived in North Carolina.  It was used often in her home for various holidays as sweet potato and yams were plentiful in that region.  I loved it and found it recently in a Fayetteville, North Carolina church bulletin.   It seems to be the same and I’d like to share it with you.  It will be on our holiday table this year.  It can be served with the main course or used as a dessert with the addition of whipped cream.

INGREDIENTS:

1   2/3 cups half and half
3 cups yams, cooked and mashed
2 large eggs, slightly beaten
1 Tbsp. butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cups sugar (you can use dry sugar substitute in cup for cup measure)
1 teaspoon pure vanilla extract (not imitation)

TOPPING:

1/2 cup brown sugar
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3/4 cups pecans, chopped
1/2 cup flaked coconut

Preheat oven to 400 degree Fahrenheit.  Heat 1 cup half and half with the butter.  Do not scald.  Combine the warm cream and yams in blender, blending until smooth.  Add remaining half and half, eggs, sugar,  salt, spices and vanilla.  Blend until smooth.  Pour into a 2 quart casserole.  Blend topping ingredients and top yam mixture with it.  Place casserole dish in baking pan in which hot water has been added (hot water bath).  Bake for 55 minutes or until toothpick inserted in center comes out clean.

Makes 8 servings.

A small amount of brandy may be added in substitution for some of the half and half.

Italian Ricotta Pie


Ricotta cheese.

Ricotta cheese. (Photo credit: Wikipedia)

Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings.  On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie.  It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories.  This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.

Crust:

 

2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)

Filling:

2 pounds Ricotta cheese (or part-skim_
1  1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1  1/2 teaspoons pure vanilla extract (not imitation)

Preheat oven to 425 degrees Fahrenheit

 

 

For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend.  With fork, cut in margarine until small balls form.  Add vanilla and slowly put milk in while blending with fork until ball forms.  Add egg yolks and continue stirring until a large ball forms.  If it is too dry to roll, add just a small amount of milk until of rolling consistency.  Roll out dough onto waxed paper – one for top and one for bottom.  Put half of dough into bottom of 10 inch pie plate.  Reserve other half for top of ricotta pie.

For the filling, in mixer bowl place ricotta cheese, egg whites,  lemon and rind, mix.  Then add the confectioners sugar and vanilla extract.  Blend for approximately 7 minutes of medium speed or until smooth.  Pour into pie crust.  Place reserved pie crust on top of filling and crimp the edges as desired.  Brush top crust lightly with egg white and place four small cuts to vent steam.  Cover edges with aluminum foil to protect rim of pie.

Bake at 425 degrees for 40 minutes or until lightly browned.

 

Over the River…….


English: Lydia Maria Child (February 11, 1802 ...

English: Lydia Maria Child (February 11, 1802 – July 7, 1880) was an American abolitionist, women’s rights activist, opponent of American expansionism, Indian rights activist, novelist, and journalist. (Photo credit: Wikipedia)

For this post I don’t have to go far from home to remind me of the holiday season, of  Thanksgiving and Christmas.  I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A.  I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale.  I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000.  Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options.  At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.

Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts.  She was schooled in her early years in Medford Schools.  She would often visit her grandparents at their home and wrote this song as an adult.  Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.

Over the River and Through the Woods to Grandfather’s House We Go

By Lydia Maria Child

Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.

Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!

Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’

Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.

Mexican Christmas Eve Salad


English: fresh fruit salad

English: fresh fruit salad (Photo credit: Wikipedia)

Fresh fruit and vegetable of Mexico in Mexico ...

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

Aunt Julies’ Roast Turkey Stuffing


A stuffed turkey

A stuffed turkey (Photo credit: Wikipedia)

As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations.  It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook.  You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.

YOU’LL NEED:

1  1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2  cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1  Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1  1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1  1/2 cup chopped walnuts

Put washed, dried and dressed turkey on rack in roasting pan.  To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan.  Add the large finely chopped onion.  Season stuffing with sage, rosemary, parsley, thyme, salt and pepper.  Add salt and pepper and mix together well.  Put in your choice of cranberries, raisins or dried apricot.  Add chopped nuts.  To this add just enough butter or margarine to moisten.  Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume.  Stuff turkey with dressing.  If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey.  After cooling turkey, remove stuffing immediately.  Do not store finished turkey with stuffing inside.  The internal temperature of stuffing should read 165 degrees on a meat thermometer.

I hope you enjoy this turkey stuffing.  We’ve been making it this way in my family for over 100 years.  It’s very simple and straightforward.  This is very good to use in turkey sandwiches after the holiday is over.