with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.
British dish made of mashed potatoes and sausages, the latter of which may be one of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.
The dish is sometimes served with a rich onion gravy. It can also often be found served with fried onions.
This dish may, even when cooked at home, be thought of as an example of pub grub — relatively quick and easy to make in large quantities as well as being tasty and satisfying. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, as well as less exotic alternatives being available in regular public houses.
Along with jellied eels and pie and mash, the dish has particular iconic significance as traditional British working-class dishes.
Although it is sometimes stated that the term “bangers” has its origins in World War II, the term was actually in use at least as far back as 1919. The term “bangers” is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute.
See Bangers and Mash Recipe:
Pumpernickel has been long associated with the Westphalia region of Germany, first referred to in print in 1450. Although it is not known whether this and other early references refer to precisely the bread that came to be known as Pumpernickel, Westphalian pumpernickel is distinguished by use of coarse rye flour—rye meal and a very long baking period, which gives the bread its characteristic dark color. Like most traditional all-rye breads, pumpernickel is traditionally made with an acidic sourdough starter, which preserves dough structure by counteracting highly active rye amylases. That method is sometimes augmented or replaced in commercial baking by adding citric acid or lactic acid along with commercial yeast.
Traditional German Pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma. To achieve this, loaves are baked in long narrow lidded pans 16 to 24 hours in a low temperature (about 250°F or 120°C), steam-filled oven. Like the French pain de mie, Westphalian pumpernickel has little or no crust. It is very similar to rye Vollkornbrot, a dense rye bread with large amounts of whole grains added.
While true Pumpernickel is produced primarily in Germany, versions are popular in the Netherlands, under the name Roggebrood, where it has been a common part of the diet for centuries.
Newsflash…it’sofficially getting colder. As the frigid temperatures settle in for the season, you may have to dress in layers and keep up with those runaway gloves, but the cold weather isn’t all bad; it also brings delicious drinks that are great for warming the body and the spirit. One such beverage is Kinderpunsch, (also called “children’s punch”) and it is a Christmas tradition in Germany.
At Christmastime, Germany. is filled with holiday spirit. There are over 2,500 Christmas markets (also called Christkindlmarket) throughout the country. Dating back to 1393, these markets have provided a healthy dose of merriment in the advent season. What’s not to like? There’s food, drinks, and all manner of hand-crafted items including nativity scenes and hand blown glass ornaments. Every region produces a unique Christkindlmarket, filled with food and drinks representative of their town. One thing that is common to them all is Kinderspunsch, a non-alcoholic warming drink, traditionally made with apple or grape juice, cinnamon, and ground/whole cloves. Sold primarily at German Christmas Markets, market-goers drink Kinderpunsch as they traipse around in frigid temperatures looking for their rare treasures.
Here’s a simple recipe from Sallyberstein.com: Pour one quart of red grape juice into saucepan or slow cooker. Add about 1/4 cup honey (or to taste); 1 cinnamon stick, broken into pieces; 3 whole cloves; and the peels of half a lemon and half an orange. Heat, but do not boil. Strain into glasses and serve.
We wish you a Merry Christmas,” “God Rest Ye Merry Gentlemen,” “ Hark the Heralds Angels Sing” – what is your first thought when you hear these titles? Christmas carols, right? Oh how we love to sing these songs at this most wonderful time of the year. We are instantly filled with the joy of the season as we sing along on with the local radio station that has now converted its programming to Christmas carols 24-7. However, don’t be mistaken everything you hear on these stations is not considered a Christmas carol; some are merely Christmas songs.
Once upon a time people went out a-wassailing, going from door to door sharing good cheer and merriment. The practice of Christmas caroling as we know it dates back to the 19th century in Victorian England. Before the culture of carols, wassailing, a word deriving from the Old English term that encouraged good health for your neighbors, had an ulterior motive. Behind the door-to-door singing, for instance, in the song “Here We Come-A-Wassailing,” (now known as ‘We Wish You a Merry Christmas’) the intent stated tells neighbors to “Bring us some figgy pudding.” And they meant it! Figgy pudding is a dessert dating back to the 16th century in England. It is a white Christmas pudding containing figs, which can be boiled, baked, steamed in the oven or fried. It is also considered a spice-cake-like souffle (See the recipe).
For as much as we see commercials with carolers caroling about the latest deals for the holidays, and for as much as we sing Christmas carols on the radio, the days of caroling are almost extinct as an every-man custom. Of course there are some that keep the tradition alive. Groups like A Little Dickens Carolers went from a group of four friends performing at charity events to over 30 carolers performing at over 100 events per year. A Little Dickens Carolers are based out of Los Angeles and perform at local and celebrity events . On the East Coast in New York, you can find The Dickens Victorian Carollers. These professional carolers have performed for four presidential administrations including: father and son Bush, Clinton and a private function for the Obama’s.
Caroling doesn’t have to go the way of the VCR and 8-track tape. If caroling is something that you love, round up a few of your friends and organize a caroling party. You might want to center it around your tree-decorating, and in the old wassailing tradition ask everyone to bring an ornament or maybe some kind of Christmas treat. Make it fun and festive with traditional Christmas desserts and drinks.
If you are feeling adventurous and ready for a fun-filled experience of bringing good cheer to your neighbors, find a safe place to go in your neighborhood, bring some hot apple cider,hot cocoa or tea and Fa –la-la-la-la-la-la-la-la with your friends and family. You never know, you might get some figgy pudding out of it!
Stollen is a traditional German cake made with dry fruits and topped with sugar, powdered sugar, or a glazed icing. Much like a fruitcake, the cake incorporates chopped candied fruit, dried fruit, nuts and spices. Usually made in a loaf, it is commonly eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.
The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This “official” Stollen is produced by only 150 Dresden bakers.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662-1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 meters long weighing 12 kg, which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl, a discount supermarket chain in Germany. The Stollen was 70 meters long and was certified by the Guinness Book of World Records, at the train station of Haarlem. (Thanks Wikipedia!)
Recipe for Quicker Stollen
- 1 package (16 ounces) hot roll mix
- 1/4 cup sugar
- 1 cup warm water (120° to 130°)
- 2 tablespoons butter
- 1 egg, beaten
- 3/4 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/3 cup raisins
- 1/4 cup mixed candied fruit
- 1/4 cup chopped almonds
Ingredients for Glaze
- 3/4 cup confectioners’ sugar
- 1 to 2 tablespoons milk
- Additional candied cherries and sliced almonds, optional
A malasada (or malassada, from Portuguese “mal–assada” = “light-roasted”) (similar to filhós) is a Portugueseconfection, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Malasadas are eaten especially on Mardi Gras – the day before Ash Wednesday.
In Madeira Malasadas are eaten mainly on Terça-feira Gorda (“Fat Tuesday” in English; Mardi Gras in French) which is also the last day of the Carnival of Madeira. The reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the United Kingdom originated onShrove Tuesday), Malasadas are sold alongside the Carnival of Madeira today. This tradition was taken to Hawaii, where Shrove Tuesday is known as Malasada Day, which dates back to the days of the sugar plantations of the 19th century, the resident Catholic Portuguese (mostly from Madeira and the Azores) workers used up butter and sugar prior to Lent by making large batches of malasadas.
Leonard’s Bakery is a popular stop for malasadas in Hawaii.
Historically, I have been a disaster at doing fondue. One time the pot broke the other time I think I just blocked it out of my memory. Nevertheless, the effort and fellowship one fun. Well, not sending someone out to get a new meal. Here are some facts that may help in cheese purchase and being mindful of temperature.
Fondue (French pronunciation: [fɔ̃’dy]) is a Swiss, French, and Italian dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s but its origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley).
Since the 1950s, the name “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.
Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove.White wine, cheese, and often kirsch are added and stirred until melted. A small amount of cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon.
When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture.
Temperature and la religieuse
A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a cracker and is almost always lifted out and eaten.
Below is a listing of Best Cheeses for fondue. Over the years people have also become very creative with what food can be dipped in the fondue.
- Neuchâteloise: Gruyère and Emmental.
- Moitié-moitié (or half ‘n half): Gruyère and Fribourg vacherin.
- Vaudoise: Gruyère.
- Fribourgeoise: Fribourg vacherin wherein potatoes are often dipped instead of bread.
- Innerschweiz: Gruyère, Emmental and sbrinz.
- Appenzeller: Appenzeller cheese with cream added.
- Tomato: Gruyère, Emmental, crushed tomatoes and wine.
- Spicy: Gruyère, red and green peppers, with chili.
- Mushroom: Gruyère, Fribourg vacherin and mushrooms.
- Fonduta: Fontina, milk, eggs and truffles, known as Fonduta valdostana in the Aosta valley and Fonduta piemontese in Piedmont, both in northern Italy.
Chocolate is also a very popular fondue choice.
Info from Wikipedia
Recipes to Remember is an engaging cookbook fueled by family love. I strongly encourage readers to take the time to read the section near the beginning of the book described as, “My epicurean journey.” It will help the reader appreciate each recipe preserved by author Barbara Magro. She is not afraid to invite you to sit at the table while she explains the character arc of her life, how she arrives at the creation of this cookbook. Her subtitle says, “My epicurean journey to preserve my mother’s Italian cooking from Memory Loss.” The title quickly grabbed my attention because I could relate to it. When I step in the kitchen, especially for the holidays it helps me connect with family no matter how far I am and who has passed. Stirring ingredients stirs up memories. Sharing the recipes preserves tradition and history. Magro recognized with beginning stages of her mother’s memory loss would go a huge part of her family’s history. With a sense of urgency, Magro stepped up to the challenge of saving her family’s culinary legacy. When Magro did this for her family, she tapped into a helping other Italian families conjure up pieces of family memories and I believe it would help any family to be inspired to get in the kitchen with your relatives to understand the importance of culinary family traditions.
The vibrant mostly in color cookbook is filled with 100 classic Italian recipes from antipasti (appetizers) to holiday recipes. I appreciate that Magro does not opt to merely lump certain dishes into the standard sections. The holiday dishes are highlighted from Easter to Christmas. Look forward to finding recipes for antipasto classic, pasta e fagioli, various sauces, polpettone(meatloaf), sausage stuffing for turkey, veal parmesan, zeppole, pizza rustica, biscotti de mandoria(almond biscotti) and more. If you have ever desired to learn more about Italian cooking starting with the cookbook of classics is a great way to start. Seeing how the holiday recipes are grouped together is an excellent shortcut way to learn about Italian culinary traditions.
Most people do not pick up a cookbook to read a biography; however, this cookbook includes a compelling inspired story of creation. This book has one key ingredient many other cookbooks miss…soul. It should be a gift to yourself and to put in someone’s culinary library. A portion of the proceeds from Recipes to Remember benefits the Alzheimer’s Association.
Tradition calls for twelve courses to be served during Wigilia. All the dishes are meatless and should be made from foods that come from the four corners of the earth: forest, sea, field and orchard.
Polish cooks over the centuries had to be very resourceful, working within these limitations, and it is a tribute to their creativity that they came up with such a rich variety of recipes based on root vegetables, dried mushrooms and dried fruits, potatoes and cabbage, local fish, and flour-based pastries and dishes, such as kluski and pierogi.
These recipes are loved by Poles everywhere and in spite of the fact that Christmas Eve is no longer a day of fast and abstinence and even though fruits and vegetables as well as imported seafood are now widely available, on this day the traditional recipes are lovingly prepared in kitchens all across Poland and around the world.
- 2 ounces dried mushrooms
- 16 ounces fresh mushrooms (portabella mushrooms preferred)
- 1 large onion
- 4 tablespoons butter
- 1 1/2 pounds sauerkraut, rinsed in cold water, and drained
- 1/3 cup water
- 2 tablespoons flour
- salt and pepper
Directions: Soak the dried mushrooms in 2 cups of hot water for 2 hours drain, and squeeze dry in a cheesecloth. Chop finely. Wash and coarsely chop the fresh mushrooms and onion and sauté in the butter in a skillet for 5-7 minutes. Add sauerkraut to mushrooms; cook and stir for another 10 minutes.
Blend 1/3 cup water into flour, beating gently to remove lumps. Add slowly to sauerkraut and simmer for 15 minutes. Season to taste with salt and pepper.