"12 Days of Christmas" Day 4, "Stained Glass Cookies"

It was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, “God Bless Us, Every One!   by Charles Dickens

Today is Day 4 of “The 12 Days of Christmas” and my recipe for you is “Stained Glass Cookies.” This brings back sweet memories of the magic of Christmases past with these fancy jewel-colored cookies. These cookies are pretty enough to hang on your tree or on a beautiful holiday plate to adorn your Christmas table. You can make these sweet cookies in a variety of seasonal shapes and sizes, and then add hard candy centers with creamy icing for detailed beauty. I found this recipe from a book which I own called; “The Country Woman.” I suggest using Jolly Rancher candies, which proved to be more translucent and shiny looking. These colorful cookies are much easier than you might imagine. They can be a fun family project or a tradition to create in years to come. My niece Lauren and I made these cookies a few years ago and we had a fun day of baking. So, gather your family and let’s bake a batch of beautiful and fancy Stained Glass Cookies.

Day 4--"Stained Glass Cookies"
By Taste of Home

Ingredients:
1 1/2 cups unsalted butter, softened
1 1/2 cups of sugar
2 eggs
3 teaspoons vanilla extract
4 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon of salt
Assorted colors of Jolly Rancher hard candies
1 tablespoon meringue powder
3 tablespoons plus 1/2 teaspoon of water
2 2/3 cups of confectioners sugar

Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tarter and salt, gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate 30 minutes or until east to handle.
Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness. Cut with floured 2 1/2 inch ornament shaped cookie cutters. Cut out centers with a floured 1/2 inch cookie cutter. Place larger cutouts 2 inches apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Re-roll small cutouts if desired.

Place the same color of hard candies in small re-sealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° F. for 8-10 minutes or until lightly browned. Use a straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners sugar. Decorate cookies; let dry. Thread string through holes to hang cookies on Christmas tree.

Yield: about 7 dozen, depending on the size of your cookies

Cutting Tips: Cut out the centers of the cookies using mini cookie cutters in shapes similar or different to those of the larger cutouts.

Crushing Tips: Place hard candies in heavy re-sealable plastic bag. Close bag tightly. Using a meat mallet, pound candy until finely crushed. (I would also recommend using a dish towel to cover over the plastic bag. This way if you crush the candy with the mallet, and the plastic bag breaks, the candy will not go all over the kitchen. This happened to me, you learn something everyday.)

Coloring Tips: With the cookies on foil lined baking sheets, carefully sprinkle a small spoonful of crushed candy to fill center of each cutout.) Be careful not to get the candy on the dough part of the cookies, as it will bake with that color on it, and it will not look good. Another thing I learned.)

Frosting Tips: Decorate cookies like a pro with decorating tips and pastry or re-sealable plastic bags. Cut a small hole in the corner of the bag and insert a decorating tip. Reinforce the seal between the bag and tip with tape. For a very simple decoration or outlining, just cut the corner off a heavy duty re-sealable plastic bag.

To fill a pastry or re-sealable plastic bag with frosting, insert a decorating tip if desired and place the bag in a measuring cup to hold it. Roll down the top edge to make a cuff. Fill about half full with frosting, insert a decorating tip if desired and place the bag in a measuring cup to hold it. Roll down the top edge to make a cuff. Fill about half full with frosting. Roll up cuff. Smooth filling down toward trip to remove air bubbles, which will cause breaks in the design when piping. Twist top of bag shut and have fun.

Till Next Time…….

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

"12 Days of Christmas" Day 3, "Gumdrop Trees"

           
             Heap on more wood!--the wind is chill, but let it whistle as it will.
                We’ll keep our Christmas Merry still! by Sir Walter Scott

This is Day 3 of “The 12 Days of Christmas.” Today I am giving my oven a rest and my recipe is “Gumdrop Trees.” This is a super easy and fast project perfect for kids as well as adults. Coming up with a creative yet inexpensive Christmas centerpiece for the holidays is sometimes a challenge. Using gumdrops for trees, wreaths, and hanging decorative balls, is easier than you think and you can incorporate candy into your holiday décor! Gumdrop trees make great gifts, just wrap them in cellophane with a beautiful ribbon and what a fun gift that will be for your friends and family.

My Gumdrop Tree 2011

Gumdrops are usually brightly-covered gelatin or pectin pieces, shaped like a cone and covered in granulated sugar. The flavors are orange, lemon, lime, grape, and cherry. They are used in baking, candy crafting, decorating, and for eating out of your hand. They are often used for decorating cakes and cupcakes as well. I know I would be lost without them when I am decorating my Gingerbread House. Did you know that the Apollo 9 Command module was called Gumdrop due to the blue cellophane wrapping in which the craft was delivered? Who knew?

Day 3

Then we have Spice Drops, which have sharp spicy flavors such as cinnamon, mint, and cardamom. They are also generally smaller than gumdrops. The spice drop color/flavor code is generally as follows; (but varies by manufacturer) Orange is clove, yellow is allspice, red is cinnamon, green is spearmint, purple is cardamom or anise, white is wintergreen or peppermint, and black is licorice.


Now, that we learned a little about gumdrops lets create this beautiful candy centerpiece. Go to your local craft store and purchase a Styrofoam cone, wreath or round balls. You should try to find the green colored ones as the white ones you will have to cover, so the white doesn’t show through, in-between the gumdrops. Then you need several bags of gumdrops depending on the size of your cones. You need some ribbon, and a box of toothpicks with a point on the end. (the round ones, not the flat ones) Cut your toothpicks in half. Do not use toothpicks that splinter. (What I use is a small wire cutter and that cuts them perfectly in half) Now stick half of the toothpick in the bottom of the gumdrop and push it in the cone, wreath, or ball. Work from the bottom up, all around the cone going up the shape. Place the gumdrops as close together as possible. You can use all one color or mix the colors. You may need a full toothpick to attach the final gumdrop on the tree. Then attach a bow with another toothpick and place it on the very top of your newly created Gumdrop Tree which you can add to your holiday decorations. Creating is fun and yummy!

    



Till Next Time……..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

"12 Days of Christmas" Day 2, "Sicilian Fig Cookies"

                         "Christmas isn’t a season. It’s a feeling” by Edna Ferber

This is Day 2 of “The 12 Days of Christmas,” and “Sicilian Fig Cookies” is the recipe I am sharing with you today. We are celebrating figs and walnuts. The fig is very under-rated here in America. Dried figs are a healthy snack. They are low in fats and cholesterol and high in dietary fiber and minerals. They are low in sodium and have good amounts of potassium. This helps to maintain the blood pressure and reduces water retention. Potassium is also important for active muscles and nerves.

Walnuts have high content of monounsaturated and polyunsaturated fats that help reduce the risk of heart disease and also certain types of cancer. Walnuts contain the amino acid, which helps lower the blood cholesterol by lowering the LDL cholesterol. Eating walnuts regularly reduce the risk or delay the onset of Alzheimer's disease.

There are endless ways to use this sweet and healthy fruit, but one of the best ways is in cookies. Dried figs are mixed with raisins, dates, and walnuts to create a filling for one of the best tasting cookies I have ever had. These cookies are fun to create and very colorful, in true Sicilian fashion. To me baking these cookies mean “Buon Natale” or “Merry Christmas” even if you are not Italian. Hope you enjoy!

Sicilian Fig Cookies
Mary Ann Esposito “Ciao Italia”

Yield: 4 Dozen

Dough Ingredients:

4 cups Unbleached, All-Purpose Flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup vegetable shortening
1 large egg
1 tablespoon vanilla
1/2 cup milk
2 cups dried figs, soaked in water
2 cups dried dates, pitted (About 14 dates)
3/4 cup raisins
1/2 cup honey
1 teaspoon cinnamon
1/2 cup orange marmalade
2/3 cup walnuts or almonds, coarsely chopped
1 large egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles

Directions:

Sift the flour, baking powder, and salt together into a large bowl. Add the sugar and stir well. Cut in the shortening with a fork and work the mixture until it looks like corn meal. In a bowl, beat the egg, vanilla, and milk together. Add to the flour mixture and work the mixture with your hands into a rough dough.

Turn the dough out onto a floured work surface and knead for 5 minutes, or until smooth. The dough will be soft. Cut the dough into 4 pieces, wrap each piece in plastic wrap, and chill for 45 minutes.

To make the filling, grind the figs, dates, and raisins in a meat grinder or in a food processor until coarse; or coarsely chop. Place the mixture in a bowl, add the honey, cinnamon, marmalade, and nuts and mix well. The mixture will be thick. Set aside. Preheat the oven to 375ºF. Lightly grease 2 cookie sheets.

Photo Courtesy of Dani Messina

Divide the dough into quarters and work with 1 piece of dough at a time, keeping the remaining dough covered. On a floured surface, roll out each piece of dough to a 12-inch square. Cut the dough into 4-X-3-inch rectangles, and spoon 2 tablespoons of the filling mixture down the center of each rectangle. Carefully fold over the long edges of each rectangle to meet in the center, then pinch the seam to close it securely, and turn the cookie seam side down. Pinch the ends closed and fold the ends under. Shape the cookies into crescents and place seam side down on the cookie sheets. Make 2 or 3 diagonal slits in the top of each crescent with scissors. Brush with the egg wash and sprinkle with colored sprinkles.

Bake for 25 minutes, or until golden brown. Transfer to wire racks to cool.

Note: I wrap the crescents individually in plastic wrap, twist the ends, and tie them with ribbons. They make wonderful Christmas presents. They can be made ahead and frozen.

Note: You may eliminate the egg wash and make a confectioners' sugar glaze; when the cookies are still warm, drizzle the glaze over them and sprinkle with the colored sprinkles.


Till Next Time……

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

"12 Days of Christmas" Day 1 "Struffoli"

“I will honor Christmas in my heart, and try to keep it all year,” by Charles Dickens

One of my favorite things about this time of year is holiday baking and making wonderful homemade gifts. As I get into the holiday spirit and prepare for Christmas, I thought I would give you, my readers a special treat. Everyday for the next 12 days I will post a cookie recipe, a holiday sweet, homemade gift idea, or just a favorite recipe that will lead up to Christmas Day. It is my way of celebrating the “12 Days of Christmas.” So, as I prepare for the most joyous time of the year what better way to share my favorite Christmas traditions with all of you.

Before I share my recipe for the “1st Day of Christmas,” let’s find out the Roman Catholic meaning of the countdown called “The 12 Days of Christmas.” I for one had no idea that this Christmas song had two levels of meanings, the original as a love song, (which I knew) plus a hidden religious meaning, (which I did not know). See how many of you knew this.

One partridge in a pear tree: was Jesus Christ.
Two turtle doves: were the Old and New Testaments
Three French hens: stood for faith, hope and love.
Four calling birds: were the four gospels of Matthew, Mark, Luke, and John.
Five golden rings: recalled the Torah or Law, first five books of the Old Testament
Six geese a-laying: stood for the six days of creation.
Seven swans a-swimming: represented the sevenfold gifts of the Holy Spirit:
Wisdom, Understanding, Counsel, Fortitude, Knowledge, Piety and Fear of the Lord.
Eight maids a-milking: were the eight beatitudes.
Nine ladies dancing: were the nine fruits of the Holy Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self control.
Ten Lords a-leaping: were the Ten Commandments.
Eleven pipers piping: stood for the eleven faithful disciples.
Twelve drummers drumming: symbolized the twelve points of belief in the Apostles’ Creed.

On the 1st Day of Christmas: "Italian Struffoli"

When I hear the word Christmas I immediately think of baking. The aromas of the house surrounding each and every room. The sweet smell of cinnamon, raisins, nuts, brown sugar and gingerbread. The oven in the kitchen going non-stop, plus seeing the flour, sugar, and the cookie cutters bring back so many memories of my family baking together for Christmas. I love and enjoy cooking but baking is my favorite. I guess in my Italian family, I must have inherited the “baking gene.” I have learned so much from watching my mother and grandmothers when I was growing up. We had this wooden board, which we think was my great-grandmother’s. When the board was placed on the table, I felt like I was transported back in time, and I could see my great-grandmother Sofia rolling out the dough on her board. I have since inherited “the board” which I use to create my own traditions. I never had the pleasure of meeting her, she died when I was too little to remember, but I know that my sweet great-grandmother is right next to me and watching.

Grandma Julia, Great Grandmother Sofia,
and my Mom (1950)

Struffoli, is very popular in Italian households and are found on many dessert tables for Christmas Eve. You will find a number of variations on this recipe. I remember very well seeing towers of these little fried dough balls that taste like tiny pillows of celestial bliss in my mother’s kitchen. I would love to sprinkle the confetti all over the molded balls that were shaped like a Christmas trees and covered with dripping honey. Trust me, when you start eating them you can’t stop. I hope that you try these scrumptious sweet balls and make your own memories. Remember, don’t forget to come back tomorrow for “The 2nd Day of Christmas.”

Struffoli
Courtesy of “Sicilian Culture”

Ingredients:
2 cups of unbleached all purpose flour (plus a little more for work surface)
3 eggs
1/4 teaspoon of salt
2 cups of vegetable oil for frying
1 cup of honey
Rainbow confetti sprinkles

Directions:
Place the flour in a large mixing bowl and make a well in the center. Add the eggs and salt to the well and knead until smooth. Allow the dough to rest for 10 minutes.

Roll the dough out on lightly floured board until 1/4 inch thick. Cut the dough into 1/2 inch strips, and then cut the strips into tiny pieces 1/2 inches long. Shape these tiny pieces into balls. Heat oil to 350 ° F. Drop carefully into the oil a few at a time. Cook until lightly golden, turning them constantly with a wooden spoon. Remove balls and drain them on paper towels.

Put honey in a saucepan and heat on low for about 2 minutes, stirring constantly. Add fried balls, 1 cup at a time, and coat in honey stirring constantly, for 1 minute. Remove and put the balls on a flat plate to cool. You can shape into a tree and then add your sprinkles or confetti. (A trick if you want to mold the coated honey balls into a wreath or tree shape, wet your hand slightly and that will help you mold the Struffoli easier. Your hands will not stick to the honey.)

　Till Next Time…..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

Feast of Saint Lucy & Arancini di Siciliani (Sicilian Rice Balls)

In many Catholic Italian families, tradition tells us that December 13th is the Feast of Saint Lucy. (Santa Lucia) Saint Lucy was born in the year 283 of nobility and wealth in Syracuse, (Sicily) Italy. She was a young girl who vowed to live a chaste life because of her love and devotion to Christ. Her mother arranged a marriage for her to a pagan suitor. Lucy’s suitor, had other plans, and revealed Lucy as a Christian. The authorities went to arrest her and planned on forcing her into prostitution. Because she did not surrender she was further tortured by having her eyes torn out. As the authorities tried burning her by fire, the flames would just diminish, and was killed by being stabbed in the throat with a dagger in the year 304. The legend concludes that God restored her eyes.

Cuccia

St. Lucy is the patron saint of those with eye problems and blindness, plus is often depicted carrying her eyes on a plate. Her name, “Lucia,” means “Light,” and light plays a role in the customs of her feast day. In Italy, torchlight processions and bonfires mark her day. This tradition came about because in 1582 during a famine in Syracuse, Italy, the people prayed to St. Lucy to send them a ship that was filled with grain. Many Sicilians pay tribute to this miracle preformed by St. Lucy and in her honor they do not eat anything made with wheat flour, which means giving up pasta and bread. Instead they eat this popular dish called "cuccia" which is made with boiled whole wheat berries, ricotta, sugar, nuts or raisins. In Venice, the people celebrate the feast by enjoying fried cheese. Some Italians eat small cakes or biscotti shaped like eyes. In Lombardy and Veneto, another tradition is that goose is eaten on this day.

The Swedish have special traditions for the feast of St. Lucy as well. The oldest daughter of a family will wake up before dawn on St. Lucy’s Day and dress in a white gown for purity, often with a red sash as a sign of St. Lucy’s death. On her head she wears a crown of evergreens with four to nine candles that are lit. She is often accompanied by “star children,” her small brothers or sisters are dressed in white with cone-shaped hats that are decorated with gold stars, and carrying star-tipped wands. “St Lucy” and her “star children” will wake up the rest of her family. She then serves them coffee, and a traditional pastry called Lussekatter. (saffron buns or as they are sometimes called Lucy Cats, made in the “S” shape, like a cat with raisins or currants that are made to look like eyes)

Lussekatter

When I was younger, I do not remember really celebrating the traditions of St. Lucy. I do know that my parents told us that St. Lucy was the patron saint of the eyes and to say a prayer to her for our good fortune to have eyesight. My grandmother Nanni, (my father’s mother) was from Sicily and she would stay true to the traditions of not eating any bread or pasta on that day. She would make these tasteful little balls made of rice called "Arancini di Siciliani" or "Rice Balls." My Nanni never wrote any of her recipes down, and that is sad for me, but she would always add a little of this or that. I do remember eating her Arancini and they were heavenly. One of my favorite Italian cooks is Mary Ann Esposito, of “Ciao Italia.” Her recipe is the closest to my Nanni’s recipe that I can find. So I hope that you try this mouthwatering dish and enjoy on St. Lucy’s Day.

Arancini di Siciliani

Sicilian Rice Balls

Ingredients:
One cup of Arborio rice
3 Large eggs
Salt and Pepper to taste
1/4 cup grated Pecorino Romano cheese
1/4 cup of diced mozzarella cheese
1/2 cup diced prosciutto (about 2 oz.)
3 tablespoons of finely minced fresh parsley
2 cups of fresh bread crumbs
1 cup of all purpose flour
1/4 cup of homemade tomato sauce
Peanut or vegetable oil for deep frying

Directions:
In a saucepan, bring 2 1/2 cups of water to a boil. Add the rice and cook for 15 minutes. The rice should be quite firm. Drain and transfer to a bowl.

Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. Meanwhile, in another bowl, mix the mozzarella cheese and the prosciutto.

With floured hands, divide the mixture into 8 to 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and inset about 1 tablespoon of the mozzarella mixture. Reshape and smooth the balls to enclose the filling.

In a shallow dish beat the remaining 2 eggs. Spread the bread crumbs and the flour on separate plates. Dip the rice balls in the flour, egg, and the breadcrumbs to coat them evenly. Then refrigerate them for about 30 minutes.

In a deep fryer or a deep heavy pan, heat the oil to 375 ° F. Fry the rice balls until they are golden brown on all sides. Drain them on brown paper or paper towels and serve immediately, with fresh tomato sauce. As you eat them, you can see the mozzarella strings stretch out like telephone wires. So delicious and yummy.

Till Next Time…………..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

Advent, Saint Nicholas Day, And A Delicious Escarole Soup Recipe



As I began to write this post, my eyes glanced at the calendar, and as I looked closer, I read that tomorrow is December 1st. It was only Thanksgiving last week. As I get older I learn that each year the days and months get shorter. With that being said, the beginning of December means that Advent is upon us. Advent is the religious countdown to Christmas, which is my favorite holiday of the year. It seems to be a magical time, as I start to decorate my house for this joyous season. Everyday another room gets transformed into what my family calls “Dottie’s Christmas Village“. I have many candles and lots of beautiful angels plus you can’t forget the tree, with jolly old St. Nick under its branches. My Nativity takes a special place on my mantle surrounded by golden angels and branches of pines trees which fills the room with the scent of outdoors. As I unpack all of the decorations and ornaments for the tree, I seem to travel back in time. I am reminded of all my treasured keepsakes and who gave them to me throughout the years. One of the first items I take out is my Advent calendar and place it in a spot that all could see. During the Advent season, Christians all over the world start to prepare for the birth of Jesus. In celebration of his birth, there are many preparations, such as decorating your house and tree, wrapping gifts, cards to write, meals to plan and cook, baking cookies, gingerbread houses and most of all who will be attending Midnight Mass.

Advent is a tradition in my home, when my son was young. My grandmother (Nanni) started giving him an advent calendar every year, so he could understand how many days were left till Christmas Day. Everyday my son looked forward to opening another door and see what was behind it. Sometimes a short poem, a Christmas word, a chocolate kiss, or even something that pertained to the birth of Jesus. After my Nanni passed on, I continued the tradition for my son as well as my nieces and nephews.

Advent wreaths are different. They do not start on December 1st, but this wreath has a liturgical meaning, and starts usually the last Sunday in November for 4 consecutive Sundays till Christmas. This wreath consists of 4 candles. (3 purple and one pink) One candle is lit on each of the Sundays leading up to Christmas. The circle of the wreath means, God’s eternity, no beginning or end. The green of the wreath means the hope that we have in God, and the candles symbolize the light of God coming into the world through His birth.

The beginning of December is not only for Advent but on December 6th we celebrate the feast of Saint Nicholas. Whether you call him, Kris Kringle, Father Christmas, Santa Claus, St. Nick, or any other names that are used for him, Santa is still the hero of millions of children in the whole world. He had a reputation for secret gift giving, such as putting coins in the shoes of those who left them out for him, and that is how he became the model for our modern day Santa Claus, which also comes from the Dutch name called Sinterklaas. St. Nicholas (San Nicola) is the patron saint of Bari, in Italy, where his relics are buried in the Basilica di San Nicola (Basilica of St. Nicholas). So don’t forget to put your shoes outside on December 5th and see what goodies St. Nicholas puts in them on December 6th. 

My Parents Wedding 1951

As I end this post, I have one last event that I must share with you my readers. This year on December 2nd it will be my parents “60th” Wedding Anniversary. As I reflect on many memories, this poem says it all. Happy Anniversary Mom and Dad, Thank you, and I love you both. ©


One by one each year flew by. Since you both said “I do”
60 years of memories, Shared by the two of you.
From big events and holidays, To simple daily pleasures,
Some tearful times along life’s way, Some joys that can’t be measured,
One by one each year now gone, But still they’re yours forever,
Each and every memory. Of “60” Years together!

                               

My recipe this week is my mom's Escarole Soup. This recipe is a traditional dish that is made to celebrate Saint Nicholas Day, on December 6th. Its origin is Italian and you can also add white kidney beans and tortellini to the soup.

Escarole Soup

Ingredients:

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound of escarole, chopped and washed
Salt
4 cups low-salt chicken broth
Freshly ground pepper
Grated Pecorino-Romano cheese

Directions: 
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 3 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. Season with salt and pepper, to taste. You can add a can of white kidney beans (washed and rinsed) plus cooked Tortellini. Serve with crusty Italian bread and top with grated Pecorino-Romano cheese.

　Till Next Time……

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

"Happy Thanksgiving" From Me To You & An Italian "Rice Stuffing" Recipe

My wish for you, my readers is a festive and thankful holiday, filled with family, friends, and all the fixings. I, among everyone else, have many things to be thankful for, especially to you my readers. Since I have started this blog in January, I have learned a lot and made so many wonderful friends. So, a big thank you, to my readers for enjoying my stories and trying my families’ favorite recipes.

While Thanksgiving is a holiday that America celebrates, Italian Americans have added a unique flavor to this holiday. In Italy, the Italians do not celebrate Thanksgiving as we know it here in America. They do have a few holidays called La Festa del Ringraziamento (Festival of Thanks). These are “feast days” referring to religious holidays held throughout the year to honor mostly patron saints. They do have harvest celebrations throughout their fall season. Many Italians that have immigrated to America have welcomed Thanksgiving, in their own distinctive way.

Italians love any holiday that brings together family, friends, and food. Every Italian family has their own traditions and recipes that are unique and make Thanksgiving special. As well as turkey and the trimmings, Italian Americans will often add to their dinner an antipasto, a pasta or soup course, and the desserts are not only your typical pumpkin pie, but sweets and pastries that Italians are known for.

In my family, Thanksgiving has the same menu as any other traditional Thanksgiving dinners, but we always seem to “Italianize” the food. Whether it was a Sunday or Christmas, our dinner starts at about 2:00 pm with maybe 15-20 people surrounding the dining room table. Then there was always a bridge table set up in the living room, for the children. This would insult the older kids as they wanted to sit at the adult table, “not until you are an adult,“ my mom would say. Finally that day would come and your rite of passage was complete. Our actual dinner would last about 3-4 hours, which would include Lasagna and all the other traditional Thanksgiving foods. But most of the time everyone sat at the table between courses, except for a few of the women who would clean up and bring out the next course. There was always conversation of sports, politics and what were we going to have for desserts. As some of the women would be cleaning up, my dad would go and get the penny tin (an old nut can, which was filled with pennies that we could use to play games with) and we would play Pokeno or a game that the children could participate in. Playing games was always fun and the laughter that was heard throughout the house was infectious.

After the games were played, and the children won some pennies, the dining room table began to be transformed into a sweet mountain of desserts. The coffee and demitasse (black coffee) cups were added to the table, plus the nuts, fruits, figs, hot chestnuts, and chocolates. Then in between these delectable treats, the cookies, pies, pastries and cheese cakes were placed on the table to complete our mountain of sweets. By this time, it would be about 9:00 pm and everyone was stuffed like a turkey, after their feeding frenzy. Then the cleanup would begin and everyone would start to go home. But in the far distance I could hear my mother say, “what shall we have for dinner tomorrow”. 

All I know is that every family whether it be of Italian heritage or not, has a different cuisine and tradition to celebrate the holiday. What matters most to me, isn’t what ingredients were used, or who won the game, but the opportunity for families to come together, have fun, and celebrate the season which will be a memory to last a lifetime.

As I end this post, I would love to share a recipe that my mom has used for Thanksgiving for many years. It is so delicious that we ask her to cook this dish even if it is not a holiday. This recipe has been passed down from my great-grandmother Sofia. It is called “Rice Stuffing: Rice, Sausage & Onions” My family loves this stuffing as it is made in a baking dish and not stuffed inside the turkey. The flavor is sweet from the onions and sausage plus has that savory taste from the cheese. It is a perfect marriage to have along side of your turkey dinner. So, as we say in Italian, “Abbondanza !!” (plentiful & abundance) Happy Thanksgiving to everyone…..

Great-Grandmother Sofia

Rice Stuffing: Rice, Sausage & Onions
By Sofia Puzelli (my great-grandmother)

Ingredients:
1 1/2 lbs of sweet sausage bulk (out of casing)
2 cups of rice (uncooked) Uncle Bens
3 large eggs
2 large onions (sliced thin)
3/4 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Sauté sausage in pan with a little oil. Before sausage is totally cooked add onions and finish cooking. While sausage is cooking cook rice. Drain rice and put in a large bowl. Next beat eggs in a small bowl. Then mix together cooked rice, raw beaten eggs, grated cheese, and cooked sausage with onions. Put in a baking dish.
Bake in a 350° for about 40-45 minutes until mixture sets.
　
　
Till Next Time………

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

"Eat A Cranberry Day" Plus Two Cranberry Recipes

As Thanksgiving is approaching and we are planning our meals for “turkey day“, my thoughts go to cranberries. In doing some research on cranberries, I just learned, that every November 23rd there is a holiday that is called “Eat a Cranberry Day!“ If you really think about it, the month of November is when we eat the most cranberries, since it is a Thanksgiving tradition. Eat a Cranberry Day, was started to encourage everyone to take part in eating cranberries. There are no formal proclamations for this day, but it is still described as a “National” day. There are even greeting cards that refer to this special day. So come join with me, as we have some fun and find out about cranberries.

Cranberry sales in the United States have traditionally been associated with the holidays of Thanksgiving and Christmas. In certain American states and Canadian provinces, cranberries are their major crop. Cranberries are processed into many products such as juice, wine, cranberry sauce, jam, dried sweetened berries, and some are sold fresh to customers. Wisconsin is the leading producer of cranberries, with Massachusetts following as the second largest U.S. producer. A very small production is found in southern Argentina, Chile, the Netherlands, and Eastern Europe.

Cranberries are considered to be sour and bitter if eaten plain or raw. Cranberry juice is a major use of cranberries, but the berry is also used in baking muffins, scones, cakes, and biscotti. They also can be added to soups and stews which adds tartness to them. Fresh cranberries can be frozen, and will keep up to nine months. You can use them directly in recipes without thawing.
As we eat cranberries we are reminded that they are healthy and good for you. Their health benefits include nutrient recognition and antioxidant qualities, giving them the name of a “super fruit”. Other health benefits help the cardiovascular system, immune system, fights off tooth decay, and acts as an anti-cancer agent. Cranberry juice contains a chemical component that helps fight against formation of kidney stones. So, make sure you eat or drink something with cranberries, it will keep you healthy.

Paul, my son 1986

I remember when my son was young, and it was Christmas time, we would use cranberries to string on the tree and use as a garland. We would thread each berry through a needle on the string. Sometimes we would put popcorn in-between the cranberries. But most of the time, there would be more cranberries than popcorn, as my son would eat more than he would string. We then would place the garland on the tree and admire our work. It was a fun activity to do with my son, which I will always remember. Then after Christmas, I would place the garland of berries and popcorn outside in the yard, so the birds and little animals could have a wonderful Christmas too.


I have two recipes this week for you to enjoy. “Cranberry Sauce with Walnuts“, is really easy and you will be the most popular person at your Thanksgiving dinner when you place this on your table. Between the tartness, sweetness, and crunch of the walnuts, this will be a wonderful dish to add to your turkey dinner.
The second recipe is called “Cran-Limoncello”, a drink that will enhance your holiday party.

Cranberry Sauce with Walnuts
Prep: 5 minutes Cook: 35 minutes

Ingredients:
2 cups of sugar
1 cup of water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup of apricot preserves
1/4 cup of lemon juice
1/2 cup of chopped walnuts, toasted

Directions:
In a large saucepan over medium heat bring sugar and water to a boil. Simmer uncovered for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Yield: 3 1/2 cups.
Serves 14

Cran-Limoncello
Adapted from Every Day with Rachael Ray

Ingredients:
1/2 cup of seltzer
1/4 cup of limoncello
2 tablespoons unsweetened cranberry juice
Ice
One small strip of lemon peel, for garnish
3-4 cranberries, for garnish

Directions:
Stir together the seltzer, limoncello and cranberry juice. Pour into a glass filled with ice. Garnish with the lemon peel.
Serves: 1 glass
　Till Next Time……..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved

Festive Table Setting & “Grandma Julia’s Giblet Gravy”

As we plan for our Thanksgiving feast, I thought it might be a wonderful idea to talk about some guidelines that may help you dress your table. I would love to share some ideas about the meal courses that you will be serving and eventually becoming your holiday traditions.

Setting a table is the place where your family and friends gather together for two important things in life, to eat and talk. You can’t go wrong when you use colors of the traditional warm amber hues for Thanksgiving, the blues, whites and silver of Hanukkah, and the classic red, green and white of Christmas. Traditional colors and table settings communicate love to anyone that shares a meal with you in your home.

To choose a tablecloth really depends on your dinnerware. You could use a patterned cloth or a solid color. A nice touch is adding place cards to your table, and be sure to allow enough room for seating. I know that in my family, when we have a holiday or special meal, we sit at the table for most of the day, even after eating. So you want to be comfortable.

Worried about what fork to use? Don’t worry, I am going to give you some guidelines. The basic place setting for your holiday meal will consist of an appetizer, salad or soup, and a main course. In a traditional Italian menu, a dish of pasta is eaten prior to the main course. Following the main course will be dessert and coffee or tea. At this point of the meal, my mom would also put out fruit, chocolates, nuts, and mints. By this time everyone is stuffed and have been at the dinner table for over 5 hours or more. Another Holiday Dinner was a success!

One rule I always follow, is that the utensils are arranged in the order of which a person will use them. In our Western culture, this means that the forks, bread plates, and napkins are to the left, while the knives, spoons, glassware, cups, and saucers are to the right. In many other countries the left-right order is reversed. Often, in less formal settings, the napkin and /or cutlery may be held together in a single bundle by a napkin ring. Napkins rings are very rare in the United Kingdom, Spain, Mexico, and Italy. In informal dinners you can even place the napkin on the plate.

Some final table details, don’t forget the salt and pepper shakers. If you find some room on your table, a floral centerpiece and unscented candles would be a beautiful warm finishing touch to your holiday table. One last item I would love to share, is a little hostess gift that I give to my guests as they leave my home. It can be something small, even a cookie cutter with a lovely ribbon on it, which is a thoughtful thank you for coming to my dinner party. 　


My mom's table at Thanksgiving

I think back when I was still living at home, my mother would always have the family over for the holidays. The smells in the kitchen would always give me that warm and toasty feeling, especially the aroma’s that would float all the way up to my room, which was on the second floor. Food is a big part of my Italian family and it always centered around the kitchen. My mom’s dinner table was simple, but beautiful, especially with the proper placement of forks, spoons, and knives. We always had to have a centerpiece with candles on each end of the table. Everything sparkled, from the good china to the sterling silverware. As my family would be seated around the table, I could see how proud my mother was as she would hear her guests, admire her elegant table. My memories of how my mom prepared for her holiday dinner parties will last me my lifetime. 


Grandma Julia



Everyone has a favorite recipe they look forward to enjoy at a family holiday meal. The smell and taste of a special dish can evoke memories from the past or create new ones for the next generation. My recipe this week is, “Grandma Julia’s Giblet Gravy.” This is a delicious gravy to enjoy your turkey with.

“Grandma Julia’s Giblet Gravy”

Ingredients:
Chopped cooked giblets
1/4 cup of vegetable oil
1/4 cup of flour
2 1/2 cups of water (saved from boiling giblets)
3 chicken bullion cubes
Salt and Pepper to taste

Directions:

The giblet bag in the turkey you purchase, usually includes the heart, liver, gizzard and the neck. ( exclude the liver) Boil giblets in water for about 15 minutes. Remove from heat and strain water. (don’t forget to save some water for making gravy later) Pick meat from neck and finely chop all the giblets, so you can add to the gravy. Heat oil and add brown flour lightly. Stir in water, bullion cubes, and seasonings. Cook, and continue stirring until thickened. Then add the giblets and reheat gently.

Yield: This recipe makes 3 cups of gravy.
Gravy Master may be added for coloring, a drop at a time.

Till Next Time……..

Copyright © 2011 “Family Plus Food Equals Love” All Rights Reserved