Palm Sunday & Italian "Braciole" For Dinner

Greetings readers! Now that Spring is upon us and my eyes are not deceiving me, it really is the beginning of April. That means that this year Palm Sunday falls on April 1st, or better known as April Fool’s Day. The last time April Fool’s Day shared a day with Palm Sunday was in the year 2007. The next time Easter and April Fool’s Day will coincide will be in the year 2018.

Palm Sunday, is the beginning of Holy Week, or Easter Week, for Christians all over the world. Christian churches distribute palms to commemorate Jesus’ journey and triumphal entrance into Jerusalem, before he was arrested and Crucified on Good Friday. This last Sunday of Lent is also called Passion Sunday. Holy Week accounts the last few days of Christ’s life, which leads to his Resurrection on Easter Sunday.

The most moving Palm Sunday observance, however, takes place in Rome, Italy. The Pope, is carried in St. Peter’s Chair on the shoulders of eight men, and blesses the palms to all who are assembled in St. Peter’s Basilica. A procession of worshipers with their palms in hand, march from St. Peter’s Square through the Basilica, which symbolizes the entry of Jesus into Jerusalem. You will also see many worshipers holding branches of olive trees, as they are symbols of peace. As the procession ends in the Basilica, Holy Mass is then said. All though I have never traveled to Italy, I have heard it said that this solemn and colorful procession of the blessing of the faithful with their palms is truly a sight to see.

I remember when I was living at home, on Palm Sunday we would go to church and hold our palms through the whole mass. Then go back home and I would help to prepare our special dinner for many family and friends. It was like a feast, so many dishes had to be prepared, from soup to nuts. But in my Italian family, it was pasta to sweet creamy desserts, like cannoli. I have many happy memories which I can recall of creating palm crosses and beautiful braided wreaths that my mom and grandmother showed me how to make. During Holy week and in between going to services at the church, we would do all of our Easter baking, and coloring of the hard boiled eggs which we used in making our Easter cakes. So many memories that will last a lifetime.

My brother Chris, Coloring Eggs 1960's

My recipe this week is my mom’s “Braciole“. My mom would add this delicious rolled up beef or pork (she preferred beef) to her meat sauce or “gravy” for our family dinners. My whole family loved this little rolled tasty stuffed meat. The flavor of all the spices and the sweetness of the raisins give it a taste of heaven. Remember, Italian‘s do not need a holiday to have a feast, or have family over. Braciole is an Italian Sicilian dish that has many variations to its ingredients.

So, “Happy Palm Sunday” or in Italian
“felice Domenica delle Palme”.
Braciole
Serves: 4-6

Ingredients:
1 - (1 1/2 lbs) of top round beef (thin slices of meat for rolling)
1/2 cup chopped fresh flat leaf parsley
2 tablespoons of minced fresh garlic
Salt and Pepper to taste
3/4 cup of Pecorino Romano grated cheese
1/2 cup of dark raisins
Vegetable oil for browning
Butchers twine to tie and secure the rolls
Your favorite tomato sauce recipe

Optional: you can add Pignoli nuts, ham, prosciutto, spinach, bread crumbs, hard boiled egg, etc.

Directions:
Lay the top round on your work surface. Cut into 4-6 pieces and pound to make the pieces thinner, if they are thick. Sprinkle on top of each piece of meat evenly, grated cheese, parsley, garlic, salt & pepper to taste, and raisins. Starting at 1 short end, roll up the steak, like a jelly roll to enclose the filling completely. Using the butchers twine, tie the meat rolls to secure, and then do the same on the long side. The tighter they are the better as you do not want the ingredients to come out while cooking.

Heat some oil in a heavy large flat pot, (like a Dutch oven) over medium heat. Add the Braciole and brown on all sides, about 8-10 minutes. After browned, add to your tomato sauce recipe and cook for about another hour or longer on a low simmer. After cooked, take out of pot and cut off the twine. Serve with your favorite tomato sauce and pasta.
　
　
Till Next Time…………………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

“New York State Maple Festival” & “Maple Raisin-Nut Sticky Buns”

Come, taste the Tradition! This weekend is Maple Festival time in New York State. There are so many iconic symbols that illustrate what New York State is known for and Pure Maple Syrup is one of them. New York State is one of 17 states in the USA that produce 100% Pure Maple Syrup. “The Empire State“ has a distinctive climate, its soil and trees are recognized as the finest, and perfect for producing Pure Maple Syrup.

Did you know that New York State is the second largest state in America to produce maple products? Yes, it is true, but Vermont is number one. Canada, although produces more than 80 percent of the world’s maple syrup, and it is mostly produced in Quebec. These dedicated “sugar-makers” take pride in their syrup, and all things made with maple. These Maple Farmers work hard in the forests to continue the tradition of collecting sweet sap for their production of Pure Maple Syrup. That is the way it has been for hundreds of years, and they intend for the tradition to continue for years to come in the future.

It takes more than 40 gallons of maple tree sap to produce one gallon of Pure Maple Syrup. A maple syrup production farm is called “sugarbush” or “sugarwood”. Sap that is collected is boiled in a “sugar house” or “sugar shack”. Maple trees can support between one and three taps, depending upon the trunks diameter. An average maple tree will produce about 9 to 13 gallons of sap per season. Sap is usually tapped during the day, but not at night because the temperatures drop which will restrain the sap flow. Maple Trees can continue to be tapped for sap until they are over 100 years old.

Maple Syrup is often eaten with waffles, pancakes, and French toast. It is also used as an ingredient in baking as a sweetener and for a flavoring agent in many recipes. The United States uses a grading system for their standards of Maple Syrup, which is divided into two major grades: Grade A and Grade B. The grade of syrup not for table use is called commercial or Grade C. Grade A typically has a milder flavor than the Grade B, which is a very dark color but has a very rich maple flavor.

I remember when I lived in upstate New York, there was a wonderful Maple producer called “Sprague’s Maple Farms”. They are located in Portville, New York. Portville is a quaint town in the Southern Tier. Numerous times I have been to their farm, not only purchasing maple products but to have breakfast and dinner at their restaurant. This weekend is their “Maple Festival“. Sprague’s is a year-round, full service restaurant, featuring their own 100% pure maple products. They give tours and demonstrations, plus have many activities for children. Maple cake donuts, maple cotton candy and sugar on snow are very popular with their customers. Sprague’s Maple Farm also has a beautiful gift shop featuring all their Maple products and also you can purchase products from their online store as well. But the best thing about Sprague’s is their “Pure Maple Syrup“. I can’t tell you how amazing it tastes especially on top of pancakes. So smooth, flavorful, and gooey, it brings back comfort foods that you longed for from home. So, experience an old fashioned good time, make Sprague’s a pleasure to visit. They uphold the tradition of generations who came before them, including Native Americans, who were the first to practice the maple trades. It’s Pure Maple Syrup time!

My recipe this week is in honor of our Maple Syrup producers called, “Maple Raisin-Nut Sticky Buns”. These delicious sticky sweet rolls couldn’t be more heavenly. They are a perfect way to start a leisurely weekend or for an on the go weekday breakfast. Tastes great with a cup of hot tea or coffee.


“Maple Raisin-Nut Sticky Buns”

Ingredients:
1 cup coarsely walnuts
1/4 cup of raisins
1/2 cup pure maple syrup
3 cups all purpose unbleached flour
1/4 cup granulated sugar
1 pkg. quick-rising active dry yeast
1 teaspoon of salt
1 cup of warm water (120 ° to 130° )
6 tablespoons softened unsalted butter, divided
1 egg, at room temperature
1/2 cup of packed light brown sugar, divided
1 teaspoon cinnamon

Directions:
Grease a 13 X 9 inch baking pan. Spread walnuts, raisins and pure maple syrup evenly over the bottom. Combine 2 cups flour, sugar, yeast and salt in a large bowl. Stir in water, 2 tbsp. of butter and egg. Beat until smooth; gradually stir in remaining flour until dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes. On lightly floured surface, roll dough to 15 x 12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with the 12 inch side, roll up tightly. Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; place on wire rack set over large pan of hot water. Let rise until buns double, 30 to 45 minutes. Preheat oven to 375 ° F. Uncover buns. Bake until golden brown, 25 to 30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Yields: 12 Buns

Till Next Time…………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

"Girl Scouts" 100th Anniversary! Celebrate With The Green and Cookies

Don’t forget to wear green this weekend, it is a celebration! Yes, you guessed it, The Girl Scouts USA, are wearing green as it is their 100th anniversary! Oh wait, did you think I was talking about some other celebration wearing green. I can’t forget to mention Happy St. Patrick’s Day to everyone as well. But in this post I thought I would write about the Girl Scouts.

Girl Scout Cookies

The Girl Scouts of the USA, was started in March of 1912 by Juliette Gordon Low of Savannah, Ga. Her first meeting had 18 young girls in attendance. Juliette Low, who was called Daisy, encouraged girls to prepare for roles as professionals and for becoming active citizens in their communities. There were no exceptions, and called for all girls no matter what color, creed, economic status, or disability for 100 years. The first African American troop was established in 1917. Her values are only reinforced, as this year's theme is called “The Year of The Girl”. Today, the Girl Scout organization says it is dedicated to developing girls in the 3 C’s - Courage, Confidence, and Character.

Juliette Low


 Juliette Low in the early years supported the organization with her own funds. In 1915 it is said, that she sold her exquisite pearls in order have some money to run the organization for another year. She agreed with the board of the organization to establish a membership fee and institute a fund raising plan. Her friend, Mrs. Macy donated $1000 to recognize the power of the Girl Scouts as well as Juliette’s work. This is how the Girl Scout cookie fund raiser sales began, to help support the organization for the girls. 100% of the cookie proceeds stay with the girls and their local charities. Every cookie has a mission which is, “To Help Girls Do Great Things“.

In honor of the 100th anniversary of the Girl Scouts, the US Postal Service will unveil a stamp later this year. In 2012, the Girl Scouts of USA, has a membership of more than 3.2 million girls and adults, spanning 90 countries. There are many living women in the United States today that are Girl Scout alumnae, and I am one of them.

My sash with Badges & Pins

Many years ago, I was a Girl Scout in troop #41, in Queens, New York. I started out as a Brownie, a Junior, and then became a Cadette Girl Scout. I still have my sash which includes all the badges I earned and many pins of excellence.  

I remember when I was a Girl Scout, our troop went camping, in upstate NY. It was in May and I was going to get my Emergency Preparedness Badge. My friends and I were very excited to go on our trip. We planned on hiking, campfires and having fun. That year the weather did not cooperate, as a snow storm occurred in the month of May out of no where. It wasn't just snow, I mean a blizzard! Now remember, we were dressed with shorts, light jackets and camping gear. We all were freezing and had no means to leave the campsite, till the storm ended. So we had to bear with what we had. The pipes to the well water had frozen and there was no water to be had, so I suggested that we get every pot we could find and fill it with snow. Then we put the pots on the fire and it melted. We used the melted water to cook with and keep ourselves warm. Needless to say, I earned my Emergency Preparedness Badge that year with no problems. But it will be a year that I never will forget. 

Girl Scout Uniform /Age 10

I bet you didn’t know that these women were Girl Scouts before they became famous: Vanessa Williams, Dr. Nancy Snyderman, Jan Davis (NASA Astronaut), Barbara Walters, Hillary Rodham Clinton, Condoleezza Rice, Sandra Day O’Connor (Supreme Court Judge), to just mention a few.

My recipe this week is called “Cookie Sticks” (recipe from “Taste of Home"). These are easy and heavenly delicious. But don’t forget to buy Girl Scout cookies and support your local Girl Scout Troop in your community. Enjoy!!!!


“Cookie Sticks”

Ingredients:
1/2 cup of canola oil
1/2 cup of sugar
1/2 cup of packed brown sugar
1 egg
1 teaspoon vanilla extract
1 - 1/2 cups of all purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 cups) of semisweet chocolate chips

Directions:
In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. On a greased baking sheet, shape each portion into a 15-in X 3-in rectangle about 3 in apart. Sprinkle chocolate chips over dough; press lightly. Bake at 375 ° F for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies) Cool for 5 minutes. Use a pizza cutter to cut each section into 4 large pieces to make them easy to transfer to cooling racks. Use a serrated knife to cut the cooled sections into 1-inch strips.
Till Next Time………. 
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

"Welcome Around My Family Table" with "Caponata" & "Baked Tomatoes"

The Italian people are very serious about celebrating any type of family gathering. But what is even more serious to them is indulging in delicious foods which are prepared for these occasions. Foods that were passed down from generation to generation, are simple recipes made with the freshest ingredients, and you can feel the love that went into every special dish. So, come with me and enjoy the simple pleasures of Italian food. Welcome around my family table.



1950- From left: Grandfather Louis,
Grandmother Julia, Great-Grandmother
Sofia, & my Mom



My parents were both born in Brooklyn, NY to be exact, but some of my grandparents and great-grandparents were born in Italy. As a side note: also want to say a special “Happy Birthday” to my dad, whose birthday was February 9th, and my mom, whose birthday is March 10th. My parents are my heroes. They not only share their love of family and food but also their faith. No matter what life brings, they taught me to be strong and know that family and God is always there with love and support. So, I dedicate this blog post to my parents. Abbondanza!

My grandparent’s families on my mother’s side originated from towns called Caserta and Catanzaro. Caserta is located in the Campania region of Italy. Catanzaro, which is located south, in the Calabria region. The foods of these regions include fresh fish, homegrown vegetables, pastas, and pork.

My grandparent’s families on my father’s side originated from towns called Benevento and Castelvetrano. Benevento is an historic town in the hills of the Campania region, which is near Naples. Castelvetrano is located in the northern part of Sicily. Both regions have products that include wine, olives, tobacco, and fresh grown vegetables.

1952 From left: Grandfather Julius,
My Dad, Nanni, Front: My Mom

As you can see I have quite a colorful Italian background. I was very young when my maternal grandparents were alive, so I never heard any stories from them. My paternal grandfather passed when I was 20, and my paternal grandmother passed away when I was older, so I was able to get some information from her who we called “Nanni”. She would tell me stories of her life when she lived in Bayonne, NJ with her sisters and brothers, even some stories of her father making wine in the basement. Sadly, those times are gone now, but I can always have memories of my grandparents and try to honor them by continuing the traditions of family, food, and love.

I have two recipes this week to celebrate the regions in Italy, of both of my parent’s families. One is called, “Eggplant Caponata,” which is a traditional dish from Sicily. This can be served as a side dish or an appetizer on top of crisp Italian bread. The other recipe originated from Calabria, which my mom was taught how to prepare by her mother. This delicious side dish is called “Mama’s Baked Tomatoes”.
　

1. “Eggplant Caponata”

Ingredients:
1 large eggplant diced 1/2 inch cubes
2 1/2 cups of sliced onions
1 cup of diced celery
1 large clove of garlic-minced
1/2 cup of olive oil needed for sautéing
6 black olives & 6 green olives pitted and cut into slivers
3 teaspoons of drained capers
1/3 cup of golden raisins
2 tablespoons of sugar
1 15oz can of diced tomatoes
1/4 cup of balsamic vinegar
1 teaspoon of dried basil
Salt and pepper to taste
Pine nuts (optional)

Directions:
Cook your cubed eggplant in a good amount of olive oil in a large pan on medium heat until it gets soft and brown about 5 minutes or so. Next, add some more oil if needed as you sauté onion, celery and garlic, about another 5 minutes. Combine tomatoes, olives, capers, raisins, vinegar, basil, sugar, salt, pepper, and pine nuts. (optional) Stir and let it simmer covered for about 10 minutes, just until all is soft and combined. At this point, chill or serve warm with crusty bread.

2. “Mama’s Baked Tomatoes”

Ingredients:
6 medium tomatoes (soft ones are better)
2 cups of plain dry bread crumbs (Progresso)
1/3 cup of Pecorino Romano Grated Cheese
3 teaspoons minced garlic
2 teaspoons of dried basil
Salt and pepper to taste
2 tablespoons (plus) olive oil

Directions:
Pre-heat oven to 350° degrees F. Use a baking sheet and spray with Pam or coat with olive oil so tomatoes will not stick, then set aside. Cut tomatoes after washed in half diagonally. Then squeeze out the juice and the seeds, and place on baking sheet cut side up. Mix the bread crumbs with the basil, minced garlic, grated cheese, salt, and pepper in a bowl. Add some olive oil and mix with hands. When it feels like a sandy consistency then you are ready to fill. If you need more oil, put in a small amount each time until you get the right consistency. Now take your tomato and top each one with your bread crumb mixture, gently packing them down. Sprinkle with a small amount of oil evenly on top of each tomato half. Bake, about 30 minutes uncovered, until tomatoes are cooked, (soft) and mixture is golden brown and crispy. Remove from oven and let sit before serving.
Yield: 12 halves
　
　Till Next Time………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

"Festa della Donna" Celebrate With An "Italian Spinach Ricotta Pie"

“La Festa della Donna, “is also called “International Women’s Day,” and it is celebrated on March 8th, which honors the equality of all women. This holiday originates from ancient Rome to celebrate the first day of Spring and the goddess called Ariadne. It is also a day of remembrance for women all over the world, but especially for those women who perished in a New York cotton textile factory fire. These women were protesting substandard working conditions on March 8, 1908. The owner blocked all the doors of the factory to prevent the workers from going on strike and leaving. There was an arson and all 129 women were trapped inside the burning building and died, mostly they were Italian immigrants.

 Textile Mill

Festa della Donna is also known to commemorate both the social, political, economic achievements, and rights of women all across the world. In Italy, this celebration was held for the first time in 1911. The “Women’s Day” was first celebrated in the United States in 1909. Italy honors women by parades and some political events. It is similar to Mother’s Day or Valentine’s Day. But mostly Italian men step up their wishes to any women they encounter. They say with feeling and expression Auguri alle signore! This means “Best Wishes to the Ladies”. With that being said, the men in Italy, (the country of romance and food) prepare special dishes and baked goods for the women in their life. Whether it is their wife, mother, grandmother, aunt, friend, sister or daughter, they celebrate with respect and gratitude towards these women.  

Mom & Dad 1952

There is another custom for this day, which men present flowers to the women in their lives. This custom started in Italy, some sources say, Rome in 1946. The particular flower of choice is called the Mimosa, and was chosen by Italian feminists. It is also said that women have started to give each other the flower as a sign of solidarity and support for many oppressed women in the world. This flower was chosen because of its bright yellow color, fragrant scent, it is inexpensive and it blooms this time of the year. The Mimosa is cultivated for its flowers and honey production. The essential oils are used in perfumes and cosmetics. Its dense growth and spines makes it a good barrier plant, and the wood is sometimes used in bent- wood furniture.

In the United States on March 8, 2011 President Barack Obama proclaimed March to be “Women’s History Month” or “IWD“, and calling all Americans to reflect on the extraordinary accomplishments of women in shaping our country’s history. In 2011 Secretary of State Hillary Clinton launched the, “100 Women Initiative: Empowering Women and Girls through International Exchanges”. Events are scheduled to take place in more that 100 countries around the world on International Women’s Day.　

　

My recipe this week is in honor of “Festa della Donna” and what better way to celebrate than with a dish my mother makes called “Italian Spinach Ricotta Pie”. It is an easy recipe, but a delectable way to serve for a brunch or a light dinner. It is extremely appealing to look at, as the green color of the spinach gives life to your vase of yellow Mimosa flowers on your table. This can be served with a salad, and a sparkling Mimosa cocktail to add to your celebration.

“Italian Spinach Ricotta Pie”

Ingredients:
1 tablespoon of butter (unsalted)
1 cup of fresh onion (minced)
10 oz package of chopped spinach
2 eggs
15 oz container of Ricotta (either whole milk or low fat)
3/4 teaspoon of salt
1/4 teaspoon of pepper
3/8 cup of grated Pecorino Romano cheese
1--9 inch pie shell (deep) (Oronoque is the brand of pie crust)

Directions:
Follow directions for baking pie shell (unfilled). Drain spinach by using hands to squeeze out moisture, or use a strainer. Melt butter and sauté onions until soft. Add spinach and stir until most of the moisture is gone. Then remove from heat. In a large bowl, add all the other ingredients to the spinach and stir until mixture looks like green and white marble. Pour into baked pie shell and bake at 350° F for about 40 minutes or until top is golden and filling is set.
Yields: 8 slices depending on how large you slice them.

　
Mimosa Cocktail

8 oz of chilled orange juice (fresh squeezed or in bottle)
4 oz of chilled Champagne or Prosecco
Pour orange juice into a chilled fluted Champagne glass over two ice cubes. Fill with the chilled Champagne or Prosecco, stir gently, and serve with a cherry.




Till Next Time………

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Meatless Meal For Lent “Penne with Broccoli & Mozzarella”

This year, Winter feels like it is Spring here on Long Island. To me personally, it feels like a yo-yo. Some days the temperature is in the 50s or higher and then a few days later it is freezing again. There has been only a few days of my waking up with a dusting of snow on the ground, as compared to last year, which was extremely cold and mounds of snow were piled up for days. I guess it is true what they say that when you get older the days, weeks, and months go by so fast. Here we are almost approaching the beginning of March. The weather is unsure of what time of the year it is, but my calendar is showing me that we have approached the beginning of the Lenten season.


The Lenten season officially started on February 22, Ash Wednesday and continues till Easter Sunday, April 8th. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies and I was able to enjoy my chocolate fix once again.

As good Catholics we do not eat meat on Holy Days of obligation which would include Ash Wednesday and Good Friday, plus on every Friday during the season of Lent. Observing these days were established by the Church to give Catholics another way to draw nourishment from a different source. As acts of penance, fasting and abstinence this helps us acknowledge the sins in our lives, which we can then take the attention away from ourselves. This tradition is based on the idea of denying oneself to focus on something greater.


So with this being said, I would love to share a recipe that I think would be a delicious meatless meal to serve on those Fridays during Lent called “Penne with Broccoli and Mozzarella”. So quick but very tasty and aromatic. This yummy recipe comes from"Great Chicago Italian Recipes". You can serve this dish with plenty of freshly grated Pecorino Romano on top and don’t forget a slice of garlic bread with a crisp green salad. My wine recommendation would be a light white wine called Pinot Grigio, Red Chianti or a Sangiovese. 
Buon Appetito !!!


“Penne with Broccoli and Mozzarella”

Ingredients:
2 bunches of broccoli in cubes or florets
1 pound of penne pasta (I usually use Barilla)
1 onion sliced
2 cloves of chopped garlic
3 tablespoons of extra virgin olive oil
3 tablespoons of butter
3/4 cup of seasoned bread crumbs
3/4 lb of fresh mozzarella cubed or sliced
Salt & fresh black pepper to taste
1/2 cup of freshly grated Pecorino Romano cheese

Directions:
Cook broccoli until almost tender. Cook the pasta until al dente. While the pasta is cooking, use a large pan to sauté the sliced onions and garlic in olive oil with butter for about 3 to 4 minutes. Stir in the breadcrumbs and cook until they are slightly browned. Toss the cooked broccoli into the pan. Drain the pasta and toss into the broccoli mixture. Stir in the mozzarella until slightly melted. Season with salt and pepper. Plate your dish and serve topped with freshly grated Pecorino Romano cheese.

Serves: 4-6 people
　

Till Next Time………..


Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Celebrate "President's Day" With A "Lemon Meringue Pie"

Monday, February 20th, is President’s Day. On this day we celebrate the birthdays of George Washington, and Abraham Lincoln. These two President’s were very instrumental in the formation of our country, the United States of America.

George Washington was born, February 22, 1732. He was the leader of the Continental Army in the American Revolution, presided over the writing of the Constitution; he became the 1st President of the United States, and was regarded as the “Father of Our Country”. Abraham Lincoln was born, February 12, 1809. He was the 16th President and led his country through the American Civil War, preserving the Union, while ending slavery, and promoting economic and financial modernization. He was a country lawyer, and an Illinois State Legislator, plus a one term member of the House of Representatives.

Did you ever think about whom Washington and Lincoln really were? What they really thought about, what were their hobbies, and what did they like to eat? Yes, we know mostly about their official Presidential life, but what about who they really were as men.

Washington as a young man had red hair. He did not wear a wig, instead he powdered his hair. Washington had great physical strength. He was praised for his riding, which also benefited his hunting, his favorite hobby. George was an excellent dancer and enjoyed the theater. He drank in moderation and disliked gambling and profanity. Even though he grew tobacco, he eventually stopped smoking. Washington suffered from problems with his teeth throughout his life. His false teeth were not wood, but made from elephant ivory, held together with gold springs. George Washington is often associated with cherries, which he loved. He also loved a variety of fruits and fish. He would rather eat a simple meal than a fancy one. He ate heartily, didn’t have much dessert, and drank a few glasses of Madeira Wine. He was very fond of nuts, especially hazelnuts, he would buy them by the barrel. When he had guests he would have a table filled with Presidential foods such as beef, veal, turkey, fowls, hams, puddings, fruits, nuts, figs, raisins, a variety of wines, and punches. By no means were these dinners simple. If you would like to read some of Washington’s family recipes, they were recorded in “Martha Washington’s Booke of Cookery” by Karen Loft Hess, Columbia University Press.

As a young man, Abraham Lincoln enjoyed wrestling, playing ball, athletic activities, but his humor and storytelling ability is what separated Lincoln from his peers. He did not have many friends, but enjoyed the friendship of men. Abraham’s favorite hobby was reading. He believed in education and self education. Lincoln would often borrow books and when he was faced with a problem, he turned to books searching for answers and comfort in times of high stress. He enjoyed writing poetry, going to the theater, and he often recited Shakespeare word for word. Mr. Lincoln grew up on the frontier, were he ate very plain food. When Abe was young his diet consisted of cornbread, mush, bacon, eggs and milk. Lincoln’s breakfast was an egg and a cup of coffee; at lunch he barely ate a biscuit, a glass of milk, and a plate of seasonal fruit, especially apples. He never outgrew his love of wild game, fish, nuts and berries. He enjoyed his vegetables cooked soft and his meats cooked well, with not much seasoning. Abe loved sweets such as pies, cakes and puddings, but did not like beer or liquor. One of the few entrees that would tempt Lincoln was his wife’s recipe of Chicken Fricassee. One of Lincoln’s favorite treats was gingerbread, which his mother would make for him. If you would like to read about Lincoln’s favorites, there is a book that I would recommend, “The Taste Is in My Mouth a Little…Lincoln’s Victuals and Potables” by Wayne C. Temple

My recipe this week is one that honors our President’s, “Lemon Meringue Pie”. I remember my mom making this pie when I was young. It is so light and the lemon flavor is so refreshing. It is made with Jell-O Lemon pudding. Hope that you enjoy celebrating our “Presidents” and have a piece of Lemon Meringue Pie.

Lemon Meringue Pie
Prep time: 25 minutes

Ingredients:
1 box Lemon-Jell-O pudding and pie filling
1/2 cup of granulated sugar
1/4 cup of water
2 egg yolks
2 cups of water
1 baked 9 inch pie shell

Directions:
Mix contents of package with sugar, water and egg yolks. Stir in 2 cups of water. Cook and stir constantly over medium heat until mixture comes to a full boil. Cool for 5 minutes, stirring twice. Pour into cooled, baked 9 inch pie shell.

Meringue:
3 egg whites
1/3 cup of sugar

Beat 3 egg whites until foamy. Gradually add 1/3 cup of sugar, beating until stiff. Spread over filling sealing to the edge of pie crust. Be generous as the meringue will shrink when baked. Bake at 350° F 10-15 minutes or until meringue is lightly browned. Cool at room temperature 4 hours, then refrigerate. Serves: 8

Till Next Time……….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Celebrate Valentine's Day with "Chocolate Drizzled Cream Puffs"

Happy Valentine’s Day everyone! Take your loved one by the hand, and as this day of “Love” approaches, enjoy some interesting facts about this day called Valentine’s Day. Valentine greetings were very popular as far back in history as the Middle Ages. Written Valentine greetings did not appear until after the 1400s. The oldest known Valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans. He was imprisoned in the Tower of London and wrote a poem for his wife. It is believed that King Henry V hired a writer named John Lydgate to compose a Valentine note to Catherine of Valois. By the middle of the 18th century, it was common for friends and lovers of all social classes to exchange a small token of affection or handwritten notes. In the 1900s printed cards replaced hand written notes due to the progress in printing technology.

Americans began exchanging hand-made Valentines in the early 1700s. Esther A. Howland began selling the first mass-produced Valentines in America in the 1840s. She is known as the “Mother of the Valentine,” and made creations with real lace, ribbons, and colorful photos. Today, it is estimated that 1 billion Valentine’s Day cards are sent each year, making it the second largest card sending holiday. (Christmas is # 1)

The religious history and meaning of Saint Valentine started back on February 14, 269 A.D. who was killed for his faith on this day. He had refused to worship pagan gods, and some stories say he was a priest who would marry young couples who loved each other, in secret, but did not have parental permission. In the year 496, his “Saint Day” was established. He is associated with “Love” because he fell in love with the daughter of his jailer, and would pass love notes to her. His final note before he was executed, read “from your Valentine.”

In Italy, Valentine’s Day is greeted by a feeling of energy, spirit, and romance throughout the country. Showering of gifts such as; the sweet scent of flowers, sparkling diamonds, mouth watering chocolates and expressed words of love are believed to be the best way to communicate your feelings. Valentine celebrations were usually conducted outside centuries ago. Spring time is the season, when birds look for mates to propagate, which is why Valentine‘s Day is celebrated with great passion. Young men and women would gather around trees and gardens as they would listen to poetry or music.

Italian stores get decorated several days ahead of February 14th and prepare filling their shops with a variety of chocolates and candies. A delicious treat is called Baci, by Perugina, which is a small chocolate enclosed with a hazelnut filling. In its wrappings, a loving lyrical quote is expressed in four languages. Another wonderful idea to celebrate Valentine’s Day is to organize a candlelight dinner, with music, and wine overlooking the Italian country side.
　

　

Chocolate is known for romance and indulgence. Baking chocolate came about in the form of cocoa powder in 1828 and chocolate bars in 1842. Cream filled chocolates were either rolled into balls or dipped in melted chocolate, to create a shell. The flavors of the cream are made from liquors and extracts mostly, maple, vanilla, fruit, and coconut. Russell Stover was the first company to create a heart shaped box to beautifully hold your chocolates for a Valentine’s Day gift.

My recipe this week is a simply light and heavenly pastry called the, “Cream Puff” . What a way to celebrate your Valentine’s Day with your sweetheart, than by eating one of these luscious cream filled pastries, especially drizzled with chocolate. So enjoy with your favorite person and have a “Happy Valentine’s Day“!!!!!!

“Cream Puffs”

Ingredients:

1 cup of water

1/2 cup of butter (no substitutes)

1/4 teaspoon of salt

1 cup of unbleached all purpose flour

4 eggs

1 teaspoon of sugar

3 cups of whipped cream (cool whip or homemade)

Melted Chocolate

Directions:

Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool 10 minutes. Once cooled add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.

Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 inches between the puffs for expansion. Bake in a pre-heated 400 F. degree oven for about 30 minutes, or until golden brown. Remove puffs from pan, and cool on a rack.

Slice off the tops (or cut in half). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don’t puncture the crust. After they are filled, you can drizzle melted chocolate on top as well.

Yield: about 15 or more servings, depending how big you make them.

Till Next Time………………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Happy Birthday! Charles Dickens & Celebrate With Rice Pudding!

Today is the 200th Birthday of Charles Dickens. He is one of my very favorite authors of Victorian English literature. He is much loved for his contributions of epic stories and vivid characters which have become unforgettable classics in literature.

His own story is one of rags to riches. He was born on February 7, 1812 in Portsmouth, England. He was the 2nd of eight children born to John and Elizabeth Dickens. His father was a clerk in the Navy Pay-office. Charles spent most of his time outside and reading books. His memories of his childhood and his near photographic memory of people and events added to his writing later in life. His private education was brief and came to an abrupt end due to financial difficulties of his family. His father John lived beyond his means and was imprisoned in the Marshalsea, debtor’s prison in 1824. Charles was then sent to live with a family friend Elizabeth Roylance in Camden Town. To pay for his board and help out his family, Dickens began to work 10 hour days at a boot-blacking factory.

Charles’s father, John, inherited some money from his grandmother that died, paid off all his debts and was released from the Marshalsea prison. Charles then worked at a law office. Having learned shorthand which he taught himself, he left the law office and became a freelance reporter. In 1833 Dickens’s first story, “A Dinner at Popular Walk,” was published in a periodical magazine. His first novel “The Pickwick Papers,” was published in March of 1836, which began his literary career. Often the characters in his novels were based on people and places he knew. On April 2, 1836, he married Catherine Thomson Hogarth. They had 10 children, but separated from his wife in 1858, many years later.

Catherine Dickens (wife)

In 1842, Dickens made his first trip to the United States and Canada. He visited President John Tyler at the White House in his support for the abolition of slavery. He spent a month in New York City, giving lectures, raising support for copyright laws. As the years went by he continued to write his classic novels, spoke at lectures, and became involved in Philanthropy. Charles also furthered his interest in the paranormal becoming one of the early members of “The Ghost Club“.

Between 1868 and 1869, Dickens gave a series of “farewell readings” in England, Scotland, and Ireland, until he collapsed on April 22, 1869, showing symptoms of a mild stroke. After further readings were cancelled, he began work on his final novel, “The Mystery of Edwin Drood.” On May 2, 1870 he made his last public appearance at a banquet in the presence of the Prince and Princess of Wales.

 On June 8, 1870, Dickens suffered another stroke at home, after a full day’s work on Edwin Drood. The next day on June 9th, he died never having regained consciousness. He was laid to rest in the “Poet’s Corner” of Westminster Abbey. An epitaph circulated at the time of the funeral reads: “To the memory of Charles Dickens, who died at his residence, Higham, near Rochester, Kent, 9 June 1870, aged 58 years. He was a sympathizer with the poor, the suffering, and by his death, one of England’s greatest writers is lost to the world.” Charles Dickens’s last words, as reported in his obituary in The Times were alleged to have been: “Be natural my children. For the writer that is natural has fulfilled all the rules of art.”

In the 1800s food was prepared exactly as it is today, by baking, broiling, frying, and steaming. Until around the middle of the 1800s cooking was done over an open fire. The use of cast-iron stoves was rapidly spreading by the end of the nineteenth century. Technological innovations transformed the nature of food production as the population grew. The invention of the railways immensely improved the quality of produce in the cities. Milk was transported by rail and kept fresh with the aid of a mechanical cooler. The spread of the railways also brought international trade across European markets. The Victorian kitchens were also transformed with the addition of new ovens and nifty gadgets such as: graters, pastry cutters, pie molds, and muffin tins.

So, in honor of Charles Dickens Birthday, my recipe this week is "Rice Pudding," which was enjoyed in the Victorian Era. With your dish of creamy Rice Pudding, don‘t forget to read some of Dickens novels, you will be hooked I‘m sure!

Rice Pudding

Ingredients:
1 cup of Carolina Rice (uncooked)
3 eggs
1/2 pint of Heavy Cream
2 cups of milk
1 cup of sugar
A pinch of salt
2 tablespoons Vanilla
1 tablespoon of Cornstarch
1 teaspoon of ground Cinnamon


Directions:
Cook rice according to directions on box. While rice is cooking, in a bowl combine with whisk the rest of the ingredients, except the cinnamon. Add mixture in pot, to cooked rice and stir continuously on medium heat until thickens. (when it starts to bubble) Pour into glass baking dish and sprinkle with cinnamon on top while hot. Cool on counter and then refrigerate for 10-12 hours before serving. Optional: you can add raisins or currants.

Till Next Time………………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

The Feast of Saint Blaise and "Double Raisin Bread Pudding" Recipe

As we begin the month of February, we are reminded by so many special days and events such as Groundhog Day, the Super Bowl, Black History month, Valentines Day, and in my family, it is my dad’s Birthday. But, there is one special day that is important to the Roman Catholic religion and on February 3rd we celebrate, “The Feast of St. Blaise” or the Patron Saint of “Throat Illnesses.”

Very few facts are known about Saint Blaise. It is believed that he was a physician and a Bishop in Armenia who was martyred in 316 A.D. He was born into a rich and noble family who raised him as a Christian. As the persecution of Christians began, he received a message from God to go into the hills to escape persecution. Hunters discovered a cave surrounded by wild animals that were sick. St. Blaise walked among them unafraid, curing them of their illnesses. The hunters recognized St. Blaise as a bishop and captured him to stand trial. On the way to trial, he asked a wolf to release a pig that belonged to a poor woman. When St. Blaise refused to renounce his faith, he was thrown into prison where he helped the sick prisoners and saved a child who was choking on a fish bone. When St. Blaise was sentenced to be starved to death, a woman in gratitude, sneaked into the prison with food and candles. St. Blaise was tortured by having his flesh torn with wool combs and he was finally killed by the orders of the governor.

Montepulciano, Italy
St. Blaise Church

Many Catholics remember Saint Blaise’s feast day because of the Blessing of the Throats. Two candles are blessed, held slightly open, and pressed gently against the throat, while a blessing is said. Saint Blaise is the patron Saint of physicians, sick cattle, wax-handlers, wool combers and of wild animals because of his care for them, and most important he is invoked against afflictions of the throat. 

In Italy and Sicily, where St. Blaise is known as “San Biagio“, many stories and devotions are celebrated on his feast day, especially where wool is worked. Slices of Panettone bread or little cakes are baked on February 1st and blessed on St. Blaise’s feast day, February 3rd. In Serra San Bruno, in Calabria, a cookie is baked in the shape of a walking stick or a bishop’s crosier, which is called “abbacolo.” The legend says, that the young men of the town offer these cookies to their sweethearts. If the girl breaks the piece in two and gives part back to the boy, keeping the other for herself, it means she will marry him. On this feast day, Italians eat Panettone and drink a glass of red wine. This is done to “bless the throat.” Saint Blaise celebrations include a special mass, with blessings of the throat, parades with music, and many bonfires. The town of Mugnano di Napoli, is known for a huge fireworks display for this festive feast day.　

My recipe this week is in honor of St. Blaise. It is my take on Panettone bread. Usually Panettone Bread is made at Christmas time or sold in Italian Specialty stores. Sometimes we can’t always have  availability of this type of bread, so I think that this recipe is a delicious way to celebrate St. Blaise with a bread that can be found in stores mostly all over, Sun Maid Cinnamon Swirl Raisin Bread. My recipe is called “Double Raisin Bread Pudding.“ Don’t forget the wine glasses to enjoy some fabulous medium bodied red dessert wines, which are packed full of fruit flavors, making this variety an excellent choice for this recipe. A nice glass of Port or Vin Santo wine would be a tasty way to celebrate this feast day of Saint Blaise.
 
“Double Raisin Bread Pudding“

Ingredients:
6 slices of Sun-Maid Cinnamon Swirl Raisin Bread (cut into 3/4 inch cubes)
1/2 cup of Sun-Maid Raisins
2 cups of milk
2 large eggs
1/4 cup of sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
Unsalted butter to coat baking dish

Directions:
Heat oven to 350 ° F (325° F for glass dish) Butter a 1 quart square or round baking dish. Combine bread cubes and raisins in baking dish. Combine with a whisk; milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Blend well. Pour over bread cubes and raisins. Let stand for 5 minutes. Bake uncovered 45-50 minutes or until knife inserted in center comes out clean. Serve warm or at room temperature, plain, with ice cream or a spirited sauce over the top. (optional)
Yields: 6 servings

Spirited Sauce:
1-1/4cups of powdered sugar
6 tablespoons unsalted butter
1 large egg, beaten
1/4 cup of Dark Rum, Brandy or Apple Juice
In saucepan, combine all sauce ingredients. Cook over low heat stirring constantly until thickened, about 3 minutes. Add sugar, continue to stir. Serve over warm pudding.
　
Till Next Time………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.