"Felice Anno Nuovo a tutti" or “Happy New Year” Plus “Mama’s Lentils With Pasta”

Felice Anno Nuovo a tutti! As the clock strikes twelve midnight, on December 31st, people all over the world will wish each other a “Happy New Year.” For many people, this symbolizes the beginning of a better year than the previous one. Many people celebrate, by going to parties, drinking champagne, eating, dancing, fireworks, and especially by being with their loved ones.

New Years Eve parties were always with family, friends, and the kids. Everyone was welcomed at my parent’s home. I remember when I was very young my mother would tell us to take a nap in the daytime so we would be able to stay up till midnight. As I tried to nap, I could hear all the hustle and bustle in the kitchen preparing the food for that night festivities. I could hear the clicking of the wine and champagne bottles that were to be passed around to the guests for toasting to the New Year. As I drifted off to sleep for my nap, I could smell the aroma of fried vegetables cooking, and the sweet smell of onions, sausage, and peppers being prepared for the party. The smell of food cooking was a delightful aroma that meant love and family to me.

After my nap, I would all get dressed up with my party clothes, including my patent leather shoes. As the guests began to enter our decorated house from Christmas, you could see all the dishes of goodies that were being placed on the tables. As the party continued, it was almost that time, as everyone put on their hats, crowns, had noise makers, and then the count down began- 10, 9, 8, all the way to Happy New Year’s. This to me was my favorite part of New Year’s Eve. My mom would give the kids, spoons. and covers to her pots, then we were allowed to go out in front of our house, and bang on them as we would yell, Happy New Year! As kids this was the best part of the evening and will be remembered for a life time.

Nanni (grandmother) 1987

Celebrating New Year’s Eve in Italy is called Capuano (the “head of the year”) or Notte di San Silvestro (the night of St. Silvestro). St. Sylvester I, was the 33rd Pope. In Italy there are rituals or traditions that are really not followed anymore in today’s world. Some of these rituals include throwing old possessions out the window, in the hopes of forgetting past misfortunes, and clearing the way for good luck in the New Year. Firing up the Yule Log on the last day of the year, is an invitation to the Virgin Mary, who can warm the baby Jesus and then the ashes would protect the house from damage. The dinner menu consists of pork sausage and a lentil stew. The lenticchie (lentils) represent coins, being round in shape and are eaten at midnight, one spoonful per bell. This is supposed to bring good fortune. The eating of pork is said to represent the fat, or riches, of the land. Pomegranates are also eaten as symbols of prosperity and faithfulness. Fireworks and lots of noise also “scare” away the bad spirits. (Now I know why my mom would let us bang pots on New Years Eve)

So, as I close this post, on the last day of “2013,” I want to wish everyone across the world a very “Happy New Year.” Thank you all for a fabulous year, and for reading all my stories, and recipes. The fact that you actually read what I write is such a gift and such a privilege, thank you for making me part of your world. May “2014” bring happiness, health, blessings, prosperity, and most of all love for you and your families.

What would you like to see more of on “Family Plus Food Equals Love” in 2014?  Please comment below and let me know if there is something special that you would like me to write about, or a special recipe that I can share?

My recipe for this New Year’s Eve is called “Mama’s Lentils with Pasta.” I hope that you enjoy this hearty recipe, and make it your tradition for New Years Eve as it will bring you luck, the Italian way. 

               “Mama’s Lentils with Pasta”

                 (Cooking time 1 1/4 hours)

Ingredients:
3 tablespoons of olive oil (just enough to coat frying pan)
8 ounces of dry brown Lentils (1/2 package)
4-5 carrots (chunks)
2 celery stalks (cleaned and in chunks)
2 onions (sliced)
2 cloves of garlic (cut up)
4-5 cups of water or beef stock
Salt and pepper to taste


 Directions:
Clean thoroughly through the lentils, so no stones or pebbles can be found. Then rinse the lentils in cold water. Put 4 cups of water or beef stock in pot and boil. After water boils, now add the lentils and lower heat to a simmer about 1/2 hour. While the lentils are cooking, put oil in large frying pan and heat up. Now add the sliced onions and celery cut up in chunks. Cover frying pan and sauté 5-6 minutes or until all ingredients are soft. Now add the cut up garlic at the end so the garlic will not burn. Once these ingredients are cooked till soft add them to the lentils in pot. If lentils are looking dry add another cup of water or stock. Mean while, now clean and cut up carrots in chunks and add to the lentils in pot. Now let simmer for about another 3/4 hour so carrots can cook. Add salt and pepper to taste. While the lentils are simmering cook your favorite pasta to add to your lentils. My family uses, elbow pasta, Ditalini pasta or even broken up spaghetti. (Which is what my great-grandmother Sofia would use, my family also likes it very thick)  Servings: 4  

Till Next Time………….

Copyright © 2013-2014 “Family Plus Food Equals Love” All Rights Reserved

Buon Natale a tutti" …. "Merry Christmas"

                                       "Buon Natale a tutti" …. "Merry Christmas"

I’d like to spend a minute or two this holiday season
To wish you and all who are dear to you the best of everything…

The best of health, the best of friends, the best of family, the best of knowledge, 
the best of dreams, and the best of love….

I wish you health, because health may be the greatest blessing you can know, 
and the richness it brings is not replaceable.

I wish you friends, because nothing is impossible when you have someone else to count on.
Friends are the steel that makes us strong and the fire that warms us.

I wish you family, because belonging give you roots that stretch from where you were and are, to where you are going… so whether you’re years away or oceans away from those you love, 
you’re never far from home…..

I wish you the resolve to always keep learning, because knowledge gives you the power to understand. An when that is done you can change the world and even yourself….

I wish you dreams, because unless you have dreams, you give yourself limits and never grow. 
And minds and hearts were meant to soar, to stretch and be……

I wish you love, because love is the electricity that holds everything together. 
It is compassion. It is forgiveness, it magnifies your spirit…..

It is priceless, most of all……

I wish this all for you this holiday season! Happiness and prosperity…
today and always….

From my family to yours, I would like to wish all of my readers a Blessed Merry Christmas. Thank you for your support and visiting “Family Plus Food Equals Love”. I hope that you have enjoyed my stories and recipes. Be sure to come back next week as I have more recipes, and stories to share.   

Love & Peace,     Dottie   x





Till Next Time……………………………….............
Copyright © 2013 “Family Plus Food Equals Love”  All Rights Reserved

Day 12 of “The 12 Days Of Christmas Music” & "Italian Cenci Cookies"

Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart… filled it, too, with a melody that would last forever….. Bess Streeter Aldrich   
       

Welcome to Day 12 of “The 12 Days Of Christmas Music.” Well here we are at the last day of “The 12 Days of Christmas Music,” Christmas Eve…I hope that you have enjoyed all of my stories, and recipes now and throughout the last year! So, thank you for your continued support and please do come back for a visit in 2014! Tomorrow is Christmas Day, and I have a special message for you my readers, so please stop by.  

On this Christmas Eve, I want to share the Christmas Carol of “Silent Night” with you, as I feel that this carol shows the essence of what Christmas is all about. The origin of the Christmas carol we know as “Silent Night” was a poem that was written in 1816 by an Austrian priest called Joseph Mohr. On Christmas Eve in 1818 in the small alpine village called Oberndorf, Austria, it is presumed that the organ at St. Nicholas Church had broken. Joseph Mohr gave the poem of Silent Night (Stille Nacht) to his friend Franz Xavier Gruber (a school master/organist) and the melody for Silent Night was composed with this in mind.
  

Silent Night Memorial Chapel in Oberndorf

The music to Silent Night was therefore intended for a guitar, and the simple score was finished in time for Midnight Mass, which they both performed at the Christmas Eve Mass. In 1859, an Episcopalian bishop John Freeman Young published the English translation that is frequently sung today. The version of the melody that is generally used today is a slow, meditative lullaby. The carol of Silent Night has been translated into about 140 languages. Silent Night is the most famous Christmas carol of all time!

Day 12: (Christmas Eve): “Silent Night” 

Silent night, holy night
All is calm, all is bright
Round yon Virgin Mother and Child
Holy Infant so tender and mild
Sleep in heavenly peace
Sleep in heavenly peace
 
Silent night, holy night!
Shepherds quake at the sight
Glories stream from heaven afar
Heavenly hosts sing Alleluia!
Christ, the Saviour is born
Christ, the Saviour is born

Silent night, holy night
Son of God, love's pure light
Radiant beams from Thy holy face
With the dawn of redeeming grace
Jesus, Lord, at Thy birth
Jesus, Lord, at Thy birth "

Everything in Italy has a story and this recipe is no different. I remember when I was young; my grandmother (Nanni) would fry these cookies called “Ceni” for Christmas. It is traditionally meant to be made at Carnevale time, but my Nanni had to make them for Christmas. She would call them, many names such as Ceni, Bow Ties, or what I loved which was Angel Wings. Every region, village, and family tends to have its own recipe. As you take one of these sweet strips of dough in your mouth you could hear the crackle and crunch into the delicate, crispy fried pastry. It was fun making lots of noise, spreading crumbs all over, and sprinkling your clothes with confectionary sugar. So I thought that this would be a perfect dessert for today’s post. Enjoy my family recipe, but be careful they are addictive! Ciao!   Buon Natale a tutti! (Merry Christmas Everyone!)

"Italian Cenci Cookies" (Angels Wings)

Ingredients:
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract 
2 cups all-purpose flour
1-1/2 teaspoons baking powder 
1-1/2 teaspoons butter, softened 
Oil for deep-frying
Confectioners' sugar

Directions:
In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. Preheat oil to 375°F; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar or honey. Cookies are best served the same day. Yield: about 4 dozen.

Till Next Time………………………………............

Copyright 2013 “Family Plus Food Equals Love” All Rights Reserved

Day 11 of “The 12 Days Of Christmas Music" & “Italian Sesame Seed Cookies”

And the angel said unto them, “Fear not! For, behold, I bring you tidings of great joy, which shall be to all people. “For unto you is born this day in the city of David, A Savior, which is Christ the Lord.” – St. Luke

Welcome to Day 11 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Away In A Manger.” Just to remind some of my readers that have just stopped by what I am doing. There is one day left till Christmas Eve! I will post my last Christmas carol tomorrow and share a favorite recipe all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Picture this, outside Bethlehem sheep scattered around, the shepherds settled in for another quiet night, as they watched their flocks. Then, in a divine moment, God bursts into the night, Angels appear singing songs and speaking of the Savior’s birth. Suddenly the shepherd’s ordinary lives were transformed-becoming part of a story that has lived for thousands of years. 

“Angels We Have Heard On High” reminds us of this amazing night. This beautiful Christmas carol helps us experience a taste of what the Angel chorus might have sounded like as they proclaimed the Savior’s birth. The words are based on a traditional French carol translated, (Angels in our countryside) This carol was composed by an unknown author in France, but has had many adjustments including its most common English version that was translated in 1862 by James Chadwick. (A roman Catholic Bishop in Northeast England)  The most memorable feature is it's chorus: Gloria in Excelsis Deo! Latin for "Glory to God in the highest" 

Day 11: “Angels We Have Heard On High”

Angels we have on heard high
Sweetly singing ore the plains
And the mountains in reply
Echoing their joyous strains 

Gloria in excelsis Deo
Gloria in excelsis Deo

Come to Bethlehem and see
Christ whose birth the angels sing
Come adore on bended knee
Christ the Lord the newborn King

Gloria in excelsis Deo
Gloria in excelsis Deo

See him in a manger laid
Whom the choirs of angels praise
 
Mary, Joseph, lend your aid
While our hearts in love we raise

Gloria in excelsis Deo
Gloria, in excelsis Deo
Gloria in excelsis Deo

The "Italian Sesame Seed Cookies" is also a cookie that reminds me of little Italian bread rolls. The sesame seeds add to the hint of anise flavor in this delightful small cookie. What a way to celebrate the Christmas season! Buon Natale everyone!

“Italian Sesame Seed Cookies”

Ingredients:
4 cups of flour
1 cup of sugar
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup of Crisco Solid
2 eggs
1/2 cup of milk
1 teaspoon of vanilla
1 teaspoon of anise extract
Sesame seeds


Directions:

Cut in 1 cup of shortening (Crisco Solid). Beat slightly 2 eggs. Add to eggs: 1/2 cup of milk. Combine dry and liquid ingredients. Pinch off a small amount of dough and roll in your hands. Shape into a size of a finger and taper at each end. (You can also create any shape to make these cookies, example: crescent, star, round etc) Now roll in the sesame seeds. Bake at 375°F for about 12-15 minutes depending on your oven and the type of pans you use. Then enjoy! 

Till Next Time………………………………................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Day 10 of “The 12 Days Of Christmas Music” & “Biscotti with Cranberries and Pistachios”

Good news from heaven the angels bring, Glad tidings to the earth they sing: To us this day a child is given, To crown us with the joy of heaven. --Martin Luther

Welcome to Day 10 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Tu scendi dalle stelle.” Just to remind some of my readers that have just stopped by what I am doing, for the next 2 days I will post a Christmas song, and share a favorite holiday recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Another one of my favorites is a carol called, "Away In A Manger." This sweet carol is a very popular arrangement in Britain and most other English-speaking countries. Christmas time is when it is sung the most. It is a story about when Jesus was born in the manger and what was going on around him on Christmas day. Away in a Manager is always the first carol that children are taught. This Christmas carol was first published in 1885. The publication of Away in a Manger was in a Lutheran Sunday school book and this created the misconception that the lyrics of Away in a Manger were actually written by Martin Luther. (Martin Luther was the great German reformer, who was born four hundred years ago)  The real author is unknown. The music to Away in a Manger was composed by William J. Kirkpatrick in 1895. Whoever is the true composer, there can be no doubt that this charming song is a favorite of children and adults alike.

Day 10: "Away In A Manger"

Away in a manger,
No crib for His bed
The little Lord Jesus
Laid down His sweet head

The stars in the bright sky
Looked down where He lay
The little Lord Jesus
Asleep on the hay

The cattle are lowing
The poor Baby wakes
But little Lord Jesus
No crying He makes

I love Thee, Lord Jesus
Look down from the sky
And stay by my side,
'Till morning is nigh.
 

Be near me, Lord Jesus,
I ask Thee to stay
Close by me forever
And love me I pray

Bless all the dear children
In Thy tender care
And take us to heaven
To live with Thee there

Christmas is only a few days away and it’s time to finish your baking. I have a few more desserts and cookies to bake before the big day is here. So, Tis’ the season to be jolly and fill your tummy with some Biscotti! Biscotti are a dry cookie that is twice-baked and traditionally served with a glass of Vin Santo wine after dinner. These crunchy cookies that taste sweet and savory are also complemented by coffee, tea, or cappuccino. What a way to celebrate the Christmas season! Buon Natale everyone!

“Biscotti with Cranberries and Pistachios”

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temp.
1 teaspoon vanilla extract
Pinch of cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried sweet cranberries chopped

Directions:
Preheat oven to 350° F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer beat the sugar, butter, vanilla, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture with cinnamon and beat just until blended. Stir in the pistachios and dried cranberries. Form the dough into a 13-inch wide log on the prepared baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on the baking sheet. Bake the Biscotti until they are pale golden about 15 minutes. Transfer the Biscotti to a rack and cool completely. You can also dip one end in melted chocolate and then dip in chopped pistachios. The Biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. 

Till Next Time………………………………........

Copyright © 2013 “Family Plus Food Equals Love”  All Rights Reserved

Day 9 of “The 12 Days Of Christmas Music” & "Linzer Tarts"

Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. - Laura Ingalls Wilder

Welcome to Day 9 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Joy To The World.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 3 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Whether it is a solemn hymn, or a modern version of a Deck the Halls, Christmas music is an essential part of the holiday celebration. Did you know that Christmas originated in Italy, but it was also the birthplace of the first Christmas carol?  During the thirteenth century, Saint Francis of Assisi introduced the carol, which soon spread all across Europe. Saint Francis wrote a Christmas hymn in Latin, but there is no evidence that he composed carols in Italian. His companions the Franciscan Friars contributed a large number of Italian Christmas carols.

“Tu scendi dalle stelle” (You come down from the stars) is the most traditional Italian Christmas carol. Especially loved by little children. The lyrics and the melody were written in 1754 by a prominent Neapolitan priest, Alfonso Maria de Liguori. (Because of this carol, it is said that he became a Saint) It’s a kind of lullaby that describes the birth of baby Jesus, who, precisely, descends from the stars. In time, this carol became a central part of the Italian Christmas tradition. Here is a beautiful version of the most famous Italian Christmas carols: "Tu scendi dalle stelle" (You come down from the stars), with words translated into English:

Day 9: “Tu scendi dalle stelle”

English version:
From starry skies descending, Thou comest, glorious King, A manger low Thy bed, in winter's icy sting; O my dearest Child most holy, Shudd'ring, trembling in the cold! Great God, Thou lovest me! What suff'ring Thou didst bear, That I near Thee might be! Thou art the world's Creator, God's own and true Word, Yet here no robe, no fire For Thee, Divine Lord. Dearest, fairest, sweetest Infant, Dire this state of poverty. The more I care for Thee, Since Thou, o Love Divine, Will'st now so poor to be.

Italian version:
Tu scendi dalle stelle, O Re del Cielo, e vieni in una grotta, al freddo al gelo. O Bambino mio Divino Io ti vedo qui a tremar, O Dio Beato Ahi, quanto ti costò l'avermi amato! A te, che sei del mondo il Creatore, mancano panni e fuoco; O mio Signore! Caro eletto Pargoletto, Quanto questa povertà più mi innamora! Giacché ti fece amor povero ancora!

Every Christmas my family looks forward to my baking these cookies. They are called “Linzer Tarts.” Everyone loves them, and my nephew Nicholas, always says, “Aunt Dottie your Linzer Tarts are better than the bakery ones!” That is a wonderful compliment! The tarts are so good that they melt in your mouth. The butter in the cookie is so scrumptious and with the combo of the jam, no better marriage can be made. They make a beautiful presentation on a Christmas plate in the center of your dessert table! I am dedicating this recipe to my nephew Nick, who is one of my biggest fans….So everyone enjoy!

"Linzer Tarts"

Ingredients:
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Directions:
Preheat the oven to 350°F
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. (or Food Processor) Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. (Or Linzer Tart Cookie cutters) With 1/2 of the rounds, cut a hole from the middle of each round with a heart or circle shaped cutter. Place the cookies on an un-greased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread your favorite preserves on the flat side of each solid cookie. Dust the top of the cut out cookies with confectioners' sugar and press the flat sides together, with the preserves in the middle and the confectioners' sugar on the top. Yields:  25-30 cookies depending on the size of your cutouts


Till Next Time………………………………..........................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Day 8 of “The 12 Days Of Christmas Music” & “Sicilian Fig Cookies"

We consider Christmas as the encounter, the great encounter, the historical encounter, the decisive encounter, between God and mankind. He who has faith knows this truly; let him rejoice….. Pope Paul VI 

Welcome to Day 8 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Oh Holy Night.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 4 days I will post a Christmas song, and share a holiday treat, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

As we continue with Christmas carols, another one of my favorites comes to mind, which is called “Joy To The World.” A popular Christmas carol that was first published in 1719 by English hymn writer Isaac Watts. This carol was based on Psalm 98 in the Bible. Watts wrote the words of “Joy to the World” to glorifying Christ’s triumphant return. Only the second half of Watts’ lyrics are still used today. The music was adapted and arranged to Watts’ lyrics by Lowell Mason in 1839 from an older melody which was then believed to have originated from Handel. As of the late 20th century, “Joy to the World” was the most published Christmas hymn in North America. 
   

Day 8: “Joy To The World”

Verse 1:
Joy to the world! the Lord is come;
Let earth receive her King;
Let every heart prepare him room,
And heaven and nature sing,
And heaven and nature sing,
And heaven, and heaven, and nature sing.

Verse 2:
Joy to the world! the Saviour reigns;
Let men their songs employ;
While fields and floods, rocks, hills, and plains
Repeat the sounding joy,
Repeat the sounding joy,
Repeat, repeat the sounding joy.

Verse 3:
No more let sins and sorrows grow,
Nor thorns infest the ground;
He comes to make His blessings flow
Far as the curse is found,
Far as the curse is found,
Far as, far as, the curse is found.

Verse 4:
He rules the world with truth and grace,
And makes the nations prove
The glories of His righteousness,
And wonders of His love,
And wonders of His love,
And wonders, wonders, of His love.

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”

Photo, courtesy of Daniela Messina

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 food processor until coarse; or coarsely chop. Place the mixture in a bowl, add the honey, cinnamon, marmalade, and nuts, then mix well. The mixture will be thick. Set aside.

Preheat the oven to 375ºF. Lightly grease 2 cookie sheets.

Directions:
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: 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.  Yield: about 4 dozen.

Till Next Time……………………………….......................................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Day 7 of “The 12 Days Of Christmas Music.” & "Struffoli" For Dessert

“Music is God’s gift to man: the only art of heaven given to earth, the only art of earth we take to heaven.”  By Walter Savage Landor (1775-1864)

Welcome to Day 7 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “White Christmas.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 5 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (don’t forget to come back tomorrow!)

As we enter the last 5 days before Christmas I thought it would be appropriate to share some favorite Christmas carols. Do you know the difference between a Christmas carol and a Christmas song? A Christmas carol always tells the story of the Nativity, and has a religious undertone, but a Christmas song can be sung about any event of Christmas and is usually more jovial.

Since that first rendition at a small Christmas mass in 1847, "O Holy Night" has been sung millions of times in churches in every corner of the world. And since the moment a handful of people first heard it played over the radio, the carol has gone on to become one of the most recorded and played religious songs. “O Holy Night” was written by a Frenchman, Placide Cappeau. (1808-1877) The music was composed by Adolphe Adam in 1847. (1803-1856)  Cappeau was a wine merchant and poet, had been asked by a parish priest to write a Christmas poem. A Unitarian minister John Sullivan Dwight (1813-1893) translated the French version to the English translation. The text reflects on the birth of Jesus and of humanity’s redemption. Adam wrote the tune in a few days, and the song received its premier at the midnight mass on Christmas Eve 1847 in Roquemaure. 

Day 8: “O Holy Night”

O holy night!
The stars are brightly shining
It is the night of the dear Savior's birth!
Long lay the world in sin and error pining
Till he appear'd and the soul felt its worth.
A thrill of hope the weary world rejoices
For yonder breaks a new and glorious morn!

Fall on your knees
Oh hear the angel voices
Oh night divine
Oh night when Christ was born
Oh night divine
Oh night divine
 
Led by the light of Faith serenely beaming
With glowing hearts by His cradle we stand
So led by light of a star sweetly gleaming
Here come the wise men from Orient land
The King of Kings lay thus in lowly manger
In all our trials born to be our friend

Truly He taught us to love one another
His law is love and His gospel is peace
Chains shall He break for the slave is our brother
And in His name all oppression shall cease
Sweet hymns of joy in grateful chorus raise we,
Let all within us praise His holy name

Struffoli, is one of the most popular Italian sweets found on a dessert table for Christmas Eve. I remember the towers of Struffoli in my mother’s kitchen.! I can just see my mom, my grandmother Julia, and my aunt Sophie making these sweet honey balls in the kitchen in our house in Flushing, NY. I am so grateful that I was there to learn and help make these fried goodies, reminiscent of mini éclair puffs drenched in honey syrup! I hope that you try this recipe and make your own memories of this very sweet, and traditional dessert.

"Struffoli"

Ingredients:
2 cups of unbleached all purpose flour (plus a little extra to work with)
3 Eggs
1/4 tsp of salt
2 cups of vegetable oil
2 cups of honey
1/2 cup of sugar

Directions:
Place the flour in a large mixing bowl add the eggs and salt. Mix well, then put on floured board and knead until smooth. Allow the dough to rest for 10 minutes. Roll the dough into 1/2 inch strips, and then cut the strips into tiny pieces 1/2 inch long. Shape these tiny pieces into balls by rolling them in your hand. Heat oil to 350°F. Drop the balls into the oil carefully a few at a time. Cook until lightly golden, turning them constantly with a wooden spoon, or a spider wand. Remove balls and drain them on a paper towel or use a clean brown paper bag.

Combine the honey and sugar in a saucepan and boil the mixture over low heat about 2 minutes, stirring constantly. Now, add fried balls, 1 cup at a time, and coat in the honey syrup, stirring constantly for 1 minute. Remove the balls with a spider or slotted spoon and place on a flat plate to cool. Now you can shape you coated Struffoli into a tree or piled up high like a mountain. (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.) Then add confetti or sprinkles. They keep up to 2 weeks, if they last that long…  

Till Next Time………………………………............

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Day 6 of “The 12 Days Of Christmas Music” & "Italian Knot Cookies"

“Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.” Quote by: Norman Vincent Peale  

Welcome to Day 6 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Dominick The Italian Christmas Donkey.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 6 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Here on Long Island last weekend and yesterday we had some snow. Many people like me, love the snow. How many of you, my readers are looking forward to a White Christmas? Here on Long Island, NY we do not get many years with snow for a White Christmas. When I lived upstate a White Christmas was almost every year! There is just something about Christmas and snow! It must be because of the warmth of a crackling fireplace, Christmas decorations, and a cozy family gathered all together making merry. So while everyone is warm inside, outside it is snowing and it makes it beautiful. Snowflakes are like kisses from heaven!

You guessed it; today’s song is “White Christmas.” Irving Berlin wrote this song about an old-fashioned Christmas setting in 1940, in warm La Quinta, California. The version sung by Bing Crosby is the best selling single of all time. Bing Crosby sang this song for his NBC radio show on Christmas Day, 1941. It took 18 minutes on May 29, 1942 to record the song which was featured in the musical movie called, “Holiday Inn.” The composition won the Academy Award for Best Original Song in 1942. Bing Crosby was associated with it for the rest of his career and on another note, the musical “White Christmas” was the highest-grossing film of 1954.

Day 6: “White Christmas”

I'm dreaming of a white Christmas
Just like the ones I used to know
Where the treetops glisten
and children listen To hear sleigh bells in the snow

I'm dreaming of a white Christmas
With every Christmas card I write
May your days be merry and bright
And may all your Christmases be white

I'm dreaming of a white Christmas
With every Christmas card I write
May your days be merry and bright
And may all your Christmases be white.


My recipe for you is "Italian Knot Cookies," which are easy and scrumptious. There is nothing like a genuine homemade Italian cookie. It is like a little taste of love all wrapped in one small bite. Italian mothers and grandmothers have used their recipes and have passed them down from generation to generation. This is my mom’s recipe.

"Italian Knot Cookies"

Ingredients:
3 cups of unbleached all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cups of sugar
3 large eggs
2 tablespoons orange zest (you can use lemon zest)
2 tablespoons orange juice (you can use lemon juice)

Frosting:
1 1/2 cups confectioners sugar, sifted
4 to 5 tablespoons milk
1 teaspoon almond extract
Colored sprinkles or confetti
　
Directions:
Preheat the oven to 350 °F. Lightly grease 2 cookie sheets. Sift the flour, baking powder, baking soda, and salt together. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest and juice. Then beat in the dry ingredients gradually, and beat well to mix. The dough will be soft; wrap it in waxed paper and refrigerate it for 1 hour to make it easier to handle.

Place the dough on a well-floured surface. Pinch off small egg-sized pieces of dough and roll each piece into a rope about 7 inches long and the width of your middle finger. Tie into a loose knot and place 1 inch apart on the greased cookie sheets. Bake for 12 to 15 minutes, or until lightly browned. Transfer the cookies to wire racks to cool slightly. Frost when still slightly warm.

To make the frosting/glaze in a bowl, combine the sugar and 1/4 cup of the milk and beat until smooth. Add more milk if necessary to make a thin frosting or glaze. Beat in the almond extract. Dip the top of each cookie into the frosting, shaking off the excess. Place them on racks and sprinkle with colored sprinkles or confetti. Let the frosting dry before storing. These will keep in an airtight container for up to a week; or freeze them for up to 3 months. (If there are any left)  Yield: 3-3 1/2 Dozen    Enjoy! Ciao!

Till Next Time………………………………...............

Copyright © 2013 “Family Plus Food Equals Love”  All Rights Reserved

Day 5 of “The 12 Days Of Christmas Music” & A "Gumdrop Tree" Project

Wouldn’t life be worth the living, Wouldn’t dreams becoming true, If we kept the Christmas Spirit, All the whole year through? Author Unknown

Welcome to Day 5 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Have Yourself A Merry Little Christmas.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 7 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

“Dominick the Christmas Donkey,” is a Christmas song written by R. Allen, Sam Saltzberg, and Wandra Merrell. Lou Monte was an Italian-American singer best known for a number of best selling, Italian themed novelty records. He recorded “Dominick The Donkey” in 1960. Monte continued to record until 1981 and passed away in 1989. The song describes a donkey that helps Santa Claus bring presents to children in Italy. While the song is only loosely connected to actual folklore, Dominick the Donkey is a well known symbol of Christmas in Italy. This song is quite popular in Italian-American households and was re-released on September 26, 2011. This song is most popular in New York State around Christmas more than any other state in the country. The fact that Santa Claus owns a donkey is later referenced in the 1977 television special “Nestor, The Long-Eared Christmas Donkey.”

I remember this song, from when I was a teenager. My dad loved Lou Monte and he taught me all about some of the old singers. I was not like any other teenager, I did not listen to the Beatles, or rock groups, but I listened to Lou Monte, Jack Jones, Jerry Vale, Louie Prima, and Mario Lanza. My dad loves to sing, he knew what music was all about. When he was young, he and his brother sang in the boy’s chorus at The Metropolitan Opera, in NYC. So, you could say he was very well versed in his knowledge of music. Still to this day he sings with his church choir and loves it. 

My dad’s family is Sicilian and donkeys with carts were very popular back in the 1920‘s in Sicily. Donkeys or mules were used in rough terrain for hauling heavy loads such as produce, wood, wine, and people. It was called "Carretto del Lavoro."(Cart for work). The cart has two wheels and is primarily handmade out of wood with iron metal components. They also used carts for festive occasions such as weddings and parades called, "Carretto de Gara'.

Day 5: "Dominic The Italian Christmas Donkey"

Hey! Chingedy ching,
(hee-haw, hee-haw)
It's Dominick the donkey.
Chingedy ching,
(hee-haw, hee-haw)
The Italian Christmas donkey.
(la la la-la la-la la la la la)

Santa's got a little friend,
His name is Dominick.
The cutest little donkey,
You never see him kick.
When Santa visits his paisons,
With Dominick he'll be.
Because the reindeer cannot,
Climb the hills of Italy. 

Hey! Chingedy ching,
(hee-haw, hee-haw)
It's Dominick the donkey.
Chingedy ching,
(hee-haw, hee-haw)
The Italian Christmas donkey.
(la la la-la la-la la la la la)
Jingle bells around his feet,
And presents on the sled.
Hey! Look at the mayor's derby,
On top of Dominick's head.
A pair of shoes for Louie,
And a dress for Josephine.
The labels on the inside says,
They're made in Brooklyn.
Hey! Chingedy ching,
(hee-haw, hee-haw)
It's Dominick the donkey.
Chingedy ching,
(hee-haw, hee-haw)
The Italian Christmas donkey.
(la la la-la la-la la la la la)

Children sing, and clap their hands,
And Dominick starts to dance.
They talk Italian to him,
And he even understands. 
Cumpare sing,
Cumpare su,
And dance 'sta tarantel.
When jusamagora comes to town,
And brings du ciuccianello.

Hey! Chingedy ching,
(hee-haw, hee-haw)
It's Dominick the donkey.
Chingedy ching,
(hee-haw, hee-haw)
The Italian Christmas donkey.
(la la la-la la-la la la la la)

Today I am giving my oven a rest and my recipe is “Gumdrop Trees.” This is a super easy project for kids as well as adults. It makes a creative yet inexpensive Christmas centerpiece for the holidays. Using gumdrops for trees, and wreaths is easier than you think! Gumdrop trees make great gifts, just wrap them in cellophane with a beautiful ribbon and what a fun gift that would be. 

To make these trees you need to go to your local craft store and purchase a styrofoam cone or a wreath. You should try to find the green colored ones as the white ones will 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 or wreath. 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 top of the tree. Then attach a bow with another toothpick and place on the very top of your newly created Gumdrop Tree which you can add to your holiday decorations. Creating is fun for everyone!

Till Next Time……………………………….......................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved