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What’s Cooking: Bailey’s Irish Cream Cheesecake

I love cheesecake. Specifically, New York style cheesecake made with cream cheese, eggs and sugar. It’s an art to get it right, believe me, I’ve been practicing making them for years. I even made a cheesecake wedding cake for a friend’s daughter’s wedding. Three tiers, apricot swirl with a white chocolate cream cheese frosting, festooned for butter cream daisies. I’m told there was none left after twenty minutes. I gave the bride the recipe and a spring form pan as a bridal shower gift so she could make one on her first wedding anniversary.

There are cheesecakes for all occasions, including St. Patrick’s Day laced with Baily’s Irish Cream. It has become a tradition in my house since 1991 when I found the recipe in a 1991 Bon Appétit magazine. It’s best made a day before serving with steaming mugs of hot Irish coffee.

Bailey’s Irish Cream Cheesecake

 photo 349df6c9-00d1-4095-a42c-397c796dacea_zpsc1deba11.jpgIngredients

Crust:

10 whole graham crackers, broken into pieces

1 1/4 cup pecans(5 oz)

1/4 cup sugar

6 T. unsalted butter

Filling:

1 1/2 pound cream cheese, room temperature

3/4 cup sugar

3 large eggs

1/3 cup Bailey’s Irish Cream liqueur

1 t. vanilla extract

3 ounces imported white chocolate (such as Lindt)

Topping:

1 1/2 cups sour cream

1/4 cup powdered sugar

1 1/2 ounces imported white chocolate, grated

24 pecan halves

Preparation

For Crust:

Preheat oven to 325. lightly butter 9 inch spring-form pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

Filling:

Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add to cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Do not remove cake from pan.

Topping:

Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (can be prepared 1 day ahead)

Sprinkle grated chocolate over cake; place pecans around edge. Carefully loosen the rim of the spring-form pan; remove and place cake on a serving plate.

Serves 10, maybe.

Some tips to making the perfect cheesecake:

  • All ingredients should be at room temperature
  • Gently cream the cream cheese before the eggs are added until it is smooth and lump free
  • Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
  • Before placing the cheesecake in the oven, place an oven proof pan in the bottom of the oven and fill it half way with boiling water. Let the oven return to the proper temperature, then place the cheesecake on a rack in the center of the oven directly over the steaming water. This eliminates having to wrap the outside of the spring-form pan with foil to prevent water from seeping in the cake if place directly in the water.
  • Don’t over-bake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.
  • Bon appétit!

    What’s Cooking for St. Patrick’s Day

    Sunday is St. Patrick’s Day but Saturday is the big parade in NYC. The tradition on the day is corned beef and cabbage with potatoes, so what to eat on parade day. The easy answer is go traditional with a stew. This beef stew made with Guiness Stout and topped with a Stilton laced pastry crust takes a little work but it is well worth the work.

    Beef and Stout Pie with Stilton Crust

    Ingredients:

       * 7 Tbs. olive oil

       * 1 lb. white button mushrooms, quartered

       * 2 cups frozen pearl onions, thawed

       * Salt and freshly ground pepper, to taste

       * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

       * 1 cup all-purpose flour

       * 3 garlic cloves, minced

       * 2 Tbs. tomato paste

       * 2 1/2 cups Irish stout

       * 1 cup beef broth

       * 1 lb. carrots, cut into chunks

       * 1 lb. red potatoes, cut into chunks

       * 1 Tbs. finely chopped fresh thyme

       * One 16-inch round Stilton pastry (recipe below)

       * 1 egg, beaten with 1 tsp. water

    Directions:

    In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

    Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

    Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

    Preheat an oven to 400°F.

    Stilton Pastry

    Ingredients:

       * 2 1/2 cups all-purpose flour

       * 2 tsp. salt

       * 1 Tbs. sugar

       * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

       * 1/3 to 1/2 cup ice water

       * 4 oz. Stilton cheese, crumbled

    Directions:

    In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

    Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

    Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

    Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

    Erin Go Bragh!

    Happy π Day

    Pi mathematical constant photo 200px-Pi-unrolled-720_zpsc86fcb4a.gif π (Pi), how could we live without it. So let’s celebrate π on it’s day 3.14.

    As you remember from grammar school math, π is the mathematical constant consisting of the main numbers 3, 1 and 4. According to the Wikipedia of π, “it is the the ratio of a circle’s circumference to its diameter, and is approximately equal to 3.14159.”

    It has been represented by the Greek letter “π” since the mid-18th century, though it is also sometimes written as pi. π is an irrational number, which means that it cannot be expressed exactly as a ratio of two integers (such as 22/7 or other fractions that are commonly used to approximate π); consequently, its decimal representation never ends and never settles into a permanent repeating pattern. The digits appear to be randomly distributed, although no proof of this has yet been discovered. π is a transcendental number – a number that is not the root of any nonzero polynomial having rational coefficients. The transcendence of π implies that it is impossible to solve the ancient challenge of squaring the circle with a compass and straight-edge.

    OK, enough of that. Let’s get on to the party part

    It’s earliest known celebration was in California where in 1988 at the San Francisco Exploratorium physicist Larry Shaw along with the staff and the public marched around one of its circular spaces eating fruit pies. In 2009. The US House of Representatives passed a non-binding resolution declaring 3.14 π (Pi) Day.

    Coincidentally, it is also the birthday of theoretical physicist Albert Einstein. So at Princeton University in New Jersey there are numerous celebrations around both events that also include an Albert Einstein look alike contest.

    Besides the partying at Princeton, here’s what is going on elsewhere to celebrate this mathematical necessity that drives mathematicians nuts.

    In the past, MIT has posted its acceptance letters to high school seniors on Pi Day.

       Attention, Chicago residents: First Slice Pie Café will be giving out free slices of pizza today at 3:14 pm. For readers in the Southeast, pizzas cost $3.14 at Your Pie’s 16 locations across Georgia, Tennessee and Florida.

       The Microsoft store is offering 3.14% off on Dell tablets.

       At Mission High School in California’s Bay Area, students are composing “piems” – poems that have “the same number of letters as the corresponding digit of pi.”

       It’s OK if all of this talk about pi is making you crave pie. Last night, students at Cal Tech hosted a late-night pi-themed pie-eating party. The Pasadena Sun reports: students “dug into 130 pies laid out for them outside student housing. There were 26 each of five different pies. Follow that? So on 3/14 at 1:59 a.m. there were 26 each of five kinds of pie. None is by chance. The first digits of Pi are 3.14159265.”

       After pigging out on pies, you can go on a 3.14 mile bicycle ride in Milwaukee.

       And by the way, if you think all this pie-eating on Pi Day is merely an exercise in bad puns, prepare to have your mind blown.

       In France, British writer Daniel Tammet has kicked off “France’s first Pi Day celebration” at the Palace of Discovery, Paris’s science museum, CNN reports. In 2004, the then-25-year-old recited “22,514 digits of pi from memory” – breaking the European record.

    And the founder of π Day, retired physicist Larry Shaw will be at the Exploratorium today leading a “Pi Procession”, in which “Pi partiers will get a yardstick mounted to a pie plate, each with a single digit of pi on it. Then all 500 of them will line up in pi-order” and trot around the “Pi Shrine.”

    In 2010’s “Moment of Geek”, Rachel Maddow, host of MSNBC’s “The Rachel Maddow Show,” featured a math student teacher, Teresa Miller, from the University of New Mexico with a hula hoop and a Rubic’s Cube that was quite amazing.

    I was never that energetic as a math student. Teresa should be a great math and phys ed teacher.

    So, whatever you do today, every time you see a circle or a pie of any kind remember π

    Processing the President’s Disdain for Due Process

    This piece is my most viral piece to date and appeared on Daily Kos on December 15, 2011. It's an ironic diary coming from myself given all the economic pieces I write but I do have range on other issues, too. It's about the NDAA and is still relevant because the US can still indefinitely detain American citizens, and the White House has never been able to properly define the terms "associated forces" among others things with regard to Al Qaeda. Section 1021 can still be used to indefinitely detain American citizens.

    You may recognize my illustration about the NDAA as well which is also still relevant.

    Not that it should only be a worry if it happens to American citizens. This war on terror George W. Bush league crap that the Obama administration is still peddling, even with its signing statement claiming it won't matter while they are in the White House, assuming, of course, no Republican will ever win an election again. That is ridiculous, insulting, and a major assault on the Bill of Rights. This is further compounded with the White Paper and the Rand Paul filibuster in which he didn't get an answer to his simple question really on how they define the term "engaged in combat" when it comes to whether they can order a drone strike on an American citizen on American soil. This one is still relevant so enjoy.

    Processing the President's Disdain for Due Process

    That’s right. You know what’s going on.

    This administration never threatened to veto the NDAA because of civil liberties concerns. This administration is using the same fear mongering that the Bush administration has used concerning Al Qaeda to codify the unchecked executive power it has claimed erroneously for itself in the exact same way.

    The Oscars and the Ladies in Red, White, Blue, Gold . . .

    And the winners are . . . No, not the awards recipients, I’ll get to those, it’s the dresses. There wasn’t quite as many fashion faux pas as in year’s past, although there were some, well how shall else can I say, losers. Most of the ladies were quite elegantly gowned, well coiffed and bejeweled.

    Of course there are the ladies in red, who always stand out. The red carpet chuckle was Olivia Munn discussing the hazards of wearing red lipstick, telling the interviewer that she had opted for lip stain.

    There were not as many wearing my favorite color as in years past but these ladies’ choices were outstanding:

    Sally Field 2013 photo oscars-2013-sally-field-red-carpet__zpsb43125e6.jpg

    Best Supporting Actress Nominee Sally Field, Lincoln

    Jackie Weaver Oscars 2013 photo JW_zps837e1c3d.jpg

    Best Supporting Actress Nominee Jackie Weaver, Silver Linings Playbook

    Jennifer Aniston Oscars 2013 photo Jennifer-Aniston---Oscars-2013-in-R_zps01208715.jpg

    Actress Jennifer Aniston

    Kerry Washington Oscars 2013 photo elle-01-2013-oscars-red-carpet-kerr_zpsf64a0083.jpg

    Actress Kerry Washington

    Olivia Munn Oscars 2013 photo slide_282789_2144067_free_zps5918a9f5.jpg

    Actress Olivia Munn

    Marcia Gay Harden Oscars 2013 photo slide_282789_2144118_free_zps1008c743.jpg

    Actress Marcia Gay Harden

    As I noted previously, I always look for actress Helena Bonham Carter whose intentional “fashion statements” in the past have been show stoppers on the red carpet. Although a toned down this year, she had her fun, along with director Tim Burton, with her hairstyle:

    Helena Bonham Carter and Tim Burton Oscars 2013 photo helena_bonham_carter_tim_burton_zpsbeb86b32.jpg

    Songstress Dame Shirley Bassey strode down the red carpet in an understated black sheath.

    Shirley Bassey Oscars 2013 photo shirley_bassey_zps2e6544d7.jpg

    Later, she arrived on stage in a stunning gold to sing the song that launched her international career, Goldfinger, in a tribute to the 50th anniversary of James Bond films. Needles to say she had the audience on their feet.

    Shirley Bassey Oscars 2013 photo imagesqtbnANd9GcQyh3e812M6JITOl32ZN_zps693d73d5.jpg

    The oldest nominee Emmanuelle Riva, Actress in a Supporting role is 85, looking very elegant in Lanvin.

    Emmanuelle Riva Oscars 2012 photo slide_282789_2144357_free_zps0778aa5f.jpg

    While the youngest nominee for Best Actress, nine year old Quvenzhane Wallis, charmed everyone in her bright blue Armani Junior gown that looked like it was sprinkled with fairy dust and carrying her puppy dog purse.

    Quvenzhané Wallis Oscars 2013 photo wallis_1_zps25cb772e.jpg

    The surprise of the night was actor Jack Nicholson introducing his co-presenter for the Best Picture award, First Lady Michelle Obama wearing a glittering, custom smoke gray Naeem Khan gown and Sutra Silver at Fragments jewelry.

    First Lady Michelle Obama Oscars 2013 photo michelle-obama-oscars-2013-surprise_zpsdb00f3c3.jpg

    Live Blog: The Oscars

    The 2013 Oscars photo imagesqtbnANd9GcTaFOQ4v_nqGY2eBZVqU_zps30683ba3.jpgWelcome to the Live Blog of the 85th Academy Awards from fabulous downtown Hollywood or, in my case, on the couch in the family room with my lap top, a pitcher of martinis and Parmesan popcorn, Oh, and lots of napkins. Feel free to critique the couture, I am sure there will be plenty of tastefully “coutured” ladies and gentlemen in designer gowns and tuxedos,  as well as, well as the faux pas, unintentional and otherwise. I always look for Helena Bonham Carter, who although not nominated this year, gave a memorable performance as Madame Thénardier in Les Misérables, along with Sacha Baron Cohen as her swindling innkeeper husband. She is the epitome of bizarre fashion. I’m looking forward to seeing her in this Summer’s Lone Ranger along with Johnny Depp as Tonto, The Lone Ranger‘s “faithful companion.”

    My picks for the top four awards are:

    Best Picture:Les Misérables because I’m French;

    Best Director: Ang Lee for Life of Pi becuase he’s been nominated 11 times and never won;

    Best Actor: Hugh JackmanLes Misérables. He won this year’s Golden Globe Best Actor for his role as Jean Valjean and this is his first Oscar nomination.

    Best Actress: Jessica ChastainZero Dark Thirty because I think the Academy voters are just dumb enough to believe she “nailed” Osama bin Laden.

    My other favorites to win awards are Brave for Best Animated Feature; Mirror Mirror for Best Costume Design (disclaimer: I know someone who has a friend with a family member in the cast); and The Hobbit: An Unexpected Journey for Best Visual Effects.

    So, let’s go on with the show and the nominees are:

    Best Picture:

    Again this year, following the original format, there are nine nominees for the award:

    • Amour – Margaret Menegoz, Stefan Arndt, Veit Heiduschka, and Michael Katz
    • Argo – Grant Heslov, Ben Affleck, and George Clooney
    • Beasts of the Southern Wild – Dan Janvey, Josh Penn, and Michael Gottwald
    • Django Unchained – Stacey Sher, Reginald Hudlin, and Pilar Savone
    • Les Misérables – Tim Bevan, Eric Fellner, Debra Hayward, and Cameron Mackintosh
    • Life of Pi – Gil Netter, Ang Lee, and David Womark
    • Lincoln – Steven Spielberg and Kathleen Kennedy
    • Silver Linings Playbook – Donna Gigliotti, Bruce Cohen, and Jonathan Gordon
    • Zero Dark Thirty – Mark Boal, Kathryn Bigelow, and Megan Ellison

    Best Director:

    Best Actor:

    Best Actress:

    The other nominations are below the fold.

    Your Invite to the 85th Academy Awards

    I’m not sure about the rest of you, but I need a break from all the yammering about sequester, austerity, cliff and whatever the topic du jour is, at least for a few hours. The chance to sit in front of the big tube with a drink and a bowl of popcorn or other finger food and watch the glitz and glamor as the stars walk down the red carpet and make fools of themselves bumbling the lines of acceptance speeches.

    Tomorrow night at The Stars Hollow Gazette, I will be hosting a live blog of the 85th Academy Awards starting at 6:00 PM EST when the march of celebrities into the Dolby Theatre begins. Unlike past years, I have actually been inside a movie theater and watched four movies that have been nominated for awards, Best Movie nominee Les Miserables; Best Animated Feature nominee Brave; Best Costume Design nominee Mirror Mirror; and Best Visual Effects nominee The Hobbit: An Unexpected Journey.”

    This year’s show will be hosted by actor, comedian, producer, etc, Seth MacFarlane of Family Guy fame so be prepared for a lot of bleeping.

    Once again I will be ensconced on the couch in my comfy sweats and sequined blue suede pumps with a pitcher of my favorite libation (vodka martinis and lots of olives) and plenty of popcorn sprinkled liberally with freshly grated Parmesan cheese. If you prefer something more exotic to drink or an appetizer a bit more sophisticated than popcorn, you can check out my previous entries here and here (yes, I am being lazy but I’ve been busy).

    These are this year’s winner predictions over the The New York Times Carpetbagger:

    Best Picture: “Argo”

    Best Director: Ang Lee, “Life of Pi”

    Best Actor: Daniel Day-Lewis, “Lincoln”

    Best Actress: Jennifer Lawrence, “Silver Linings Playbook”

    Best Supporting Actor: Robert De Niro, “Silver Linings Playbook”

    Best Supporting Actress: Anne Hathaway, “Les Misérables”

    Best Adapted Screenplay: Chris Terrio, “Argo”

    Best Original Screenplay: Mark Boal, “Zero Dark Thirty”

    Best Animated Feature: “Wreck-it Ralph,” Rich Moore

    Best Documentary: “Searching For Sugar Man,” Malik Bendjelloul and Simon Chinn

    Best Foreign Language Film: “Amour,” Austria

    Get ready for the party and live blog with us tomorrow night.

    Oh, and the nominees are below the fold.

    Rant of the Week: Bill Maher

    Hey, Catholics, if the Pope can quit so can you.


    Mardi Gras

    Republished from Feb 21, 2012

    Mardi Gras en français or Fat Tuesday in English, it is time to party. It’s the last day for some Christians to eat all the food they like and party before the season of fasting before Lent. In many traditions it isn’t just one day. Mardi Gras, or Carnival season, starts in January after 12th Night or the Epiphany, culminating at midnight on the day before Ash Wednesday. English traditions call the day Shrove Tuesday and for many religious Christians a time for confession. Celebrations vary from city to city and by country but many of the traditions are the same masks, beads, parades and parties. In Mobile, Alabama,the former capital of New France, the Mardi Gras social events start in November with “mystic society” balls on Thanksgiving and New Year’s Eve with more parades and balls in January and February ending on the traditional Tuesday before Lent. And you thought New Orleans and Rio de Janeiro were the party cities, heh. Many if these balls raise large amounts of money for charity, justifying in a way the “decadence”. In other places with a French heritage, like Louisiana, where the revelry also starts weeks before with parades and parties celebrating the arrival of the “Krewes” or organizations that sponsor various parades, the day is an official holiday. Like anyone in New Orleans is going to the office that day. There’s many traditional foods, too, like pancakes, fruit laden sweet breads and sugary pastries. Any food with lots of fat and eggs. Look out arteries here it comes.

    A Little History

    Mardi Gras was introduced to America in colonial days as a sedate religious tradition by Pierre Le Moyne d’Iberville and Jean-Baptiste Le Moyne de Bienville, in the late 17th century, when King Louis XIV sent the pair to defend France’s claim on the territory of Louisiane.

    The expedition, led by Iberville, entered the mouth of the Mississippi River on the evening of March 2, 1699, Lundi Gras, not yet knowing it was the river explored and claimed for France by René-Robert Cavelier, Sieur de La Salle in 1683. The party proceeded upstream to a place on the west bank about 60 miles downriver from where New Orleans is today, where a small tributary emptied into the great river, and made camp. This was on March 3, 1699, Mardi Gras day, so in honor of this holiday, Iberville named the spot Point du Mardi Gras (French: “Mardi Gras Point”) and called the small tributary Bayou Mardi Gras. Bienville went on to found Mobile, Alabama in 1702 as the first capital of French Louisiana. In 1703 French settlers in that city began to celebrate the Mardi Gras tradition. By 1720, Biloxi was made capital of Louisiana. While it had French settlers, Mardi Gras and other customs were celebrated with more fanfare given its new status. In 1723, the capital of French Louisiana was moved to New Orleans, founded in 1718. With the growth of New Orleans as a city and the creolization of different cultures, the varied celebration of Mardi Gras became the event most strongly associated with the city. In more recent times, several U.S. cities without a French Catholic heritage have instituted the celebration of Mardi Gras, which sometimes emerged as grassroots movements.

    In other countries Mardi Gras has different names. In Belgium’s city of Binche it is the most important day if the year:

    The carnival is the most known of several others that take place in Belgium at the same time and has been proclaimed as a Masterpiece of the Oral and Intangible Heritage of Humanity listed by UNESCO. Its history dates back to approximately the 14th century.

    Events related to the carnival begin up to seven weeks prior to the primary celebrations. Street performances and public displays traditionally occur on the Sundays approaching Ash Wednesday, consisting of prescribed musical acts, dancing, and marching. Large numbers of Binche’s inhabitants spend the Sunday directly prior to Ash Wednesday in costume.

    The centrepiece of the carnival’s proceedings are clown-like performers known as Gilles. Appearing, for the most part, on “Shrove” Tuesday, the Gilles are characterised by their vibrant dress, wax masks and wooden footwear. They number up to 1,000 at any given time, range in age from 3 to 60, and are customarily male. The honour of being a Gille at the carnival is something that is to be aspired to by local men. From dawn on the morning of the carnival’s final day, Gilles appear in the centre of Binche, to dance to the sound of drums and ward evil spirits away with sticks. Later, during the day, they don large hats adorned with ostrich plumes, which can cost upwards of $300 US dollars to rent, and march through the town with baskets of oranges. These oranges are thrown to, and sometimes at, members of the crowd gathered to view the procession. The vigour and longevity of the orange throwing event has in past caused damage to property – some residents choose to seal windows to prevent this.

    In Germany, Switzerland and Austria, Mardi Gras is called Karneval, Fastnacht, or Fasching. Fastnacht means “Eve of the Beginning of the Fast”. One of the largest festivals is in Cologne, Germany:

    Traditionally, the “fifth season” (carnival season) is declared open at 11 minutes past 11 on the 11th of November. The Carnival spirit is then temporarily suspended during the Advent and Christmas period, and picks up again in earnest in the New Year. The time of merrymaking in the streets is officially declared open at downtown square Alter Markt on the Thursday before the beginning of Lent. Street carnival, a week-long street festival, also called “the crazy days”, takes place between the Fat Thursday (Weiberfastnacht) and ends on Ash Wednesday (Aschermittwoch). The highlight of the carnival is Rose Monday (Rosenmontag), two days before Ash Wednesday. All through these days, Cologne folks go out masqueraded. The typical greeting during the festival is Kölle Alaaf!, a Kölsch phrase which can be translated as “Cologne above all!”

    In Europe, some of the earliest Carnivales were in Italy. One of the most elegant and sumptuous is in the canal city if Venice:

    It is said that the Carnival of Venice was originated from a victory of the “Repubblica della Serenissima”, Venice previous name, against the Patriarch of Aquileia, Ulrico in the year 1162. In the honor of this victory, the people started to dance and make reunions in San Marco Square. Apparently this festival started on that period and become official in the renaissance. After a long absence, the carnival return to operate in 1979. the Italian government decided to bring back the history and culture of Venice, and sought to use the traditional Carnival as the centerpiece of their efforts. Today, approximately 3,000,000 visitors come to Venice each day for Carnivals. One of the most important events is the contest for the best mask, placed at the last weekend of the Carnival. A jury of international costume and fashion designers votes for “La Maschera piu bella”. [..]

    Venetian carnival masks

    Masks have always been a central feature of the Venetian carnival; traditionally people were allowed to wear them between the festival of Santo Stefano (St. Stephen’s Day, December 26) and the start of the carnival season and midnight of Shrove Tuesday. They have always been around Venice. As masks were also allowed on Ascension and from October 5 to Christmas, people could spend a large proportion of the year in disguise. Maskmakers (mascherari) enjoyed a special position in society, with their own laws and their own guild.

    Venetian masks can be made in leather or with the original glass technique. The original masks were rather simple in design,decoration, often had a symbolic, and practical function.[5] Nowadays, most of them are made with the application of gesso and gold leaf and are all hand-painted using natural feathers and gems to decorate.

    I would be remiss if I didn’t include the Carnivals of Brazil:

    Carnaval is the most famous holiday in Brazil and has become an event of huge proportions. Excepted the industries, malls and the carnival related workers, the country stops completely for almost a week and festivities are intense, day and night, mainly in coastal cities. The consumption of beer accounts for 80% of annual consumption[citation needed] and tourism receives 70% of annual visitors. The government distributes condoms and launches awareness campaigns at this time to prevent the spread of AIDS.

    Each Brazilian has its own unique celebration, the most famous, of course, is the one in Rio de Janeiro:

    Modern Brazilian Carnival originated in Rio de Janeiro in 1641 when the city’s bourgeoisie, largely Portuguese, imported the practice of holding balls and masquerade parties from Paris. It originally mimicked the European form of the festival, later absorbing and creolizing elements derived from Native American and African cultures.

    In the late 19th century, the cordões (literally “cords”, laces or strings in Portuguese) were introduced in Rio de Janeiro. These were pageant groups that paraded through city avenues performing on instruments and dancing. Today they are known as Blocos (blocks), consisting of a group of people who dress in costumes or special t-shirts with themes and/or logos. Blocos are generally associated with particular neighborhoods; they include both a percussion or music group and an entourage of revellers.

    Block parades have become an expressive feature of Rio’s Carnival. Today, they number more than 100 and the groups increase each year. Blocos can be formed by small or large groups of revelers with a distinct title with an often funny pun. (Os blocos RJ, para os solteiros, são um lugar para conhecer e até beijar pessoas, or “The blocos in Rio de Janeiro, for the singles, are places to meet and even kiss people.”) They may also note their neighborhood or social status. Before the show, they gather in a square, then parade in sections of the city, often near the beach. Some blocos never leave one street and have a particular place, such as a bar, to attract viewers. Block parades start in January, and may last until the Sunday after Carnival.

    There occur Blocos parades in nearly every neighborhood throughout the city and metropolitan areas, but the most famous are the ones in Copacabana, Ipanema, Leblon, Lagoa, Jardim Botânico, and in downtown Rio. Organizers often compose their own music themes that are added to the performance and singing of classic “marchinhas” and samba popular songs. “Cordão do bola preta” (“Polka Dot Bloco”), that goes through the heart of Rio’s historical center, and “Suvaco do Cristo” (Christ’s statue armpit, referring to the angle of the statue seen from the neighborhood), near the Botanical Garden, are some of the most famous groups. Monobloco has become so famous that it plays all year round at parties and small concerts.

    Samba schools are very large groups of performers, financed by respected organizations (as well as illegal gambling groups), who work year round in preparation for Carnival. Samba Schools perform in the Sambadrome, which runs four entire nights. They are part of an official competition, divided into seven divisions, in which a single school is declared the winner, according to costume, flow, theme, and band music quality and performance. Some samba schools also hold street parties in their neighborhoods, through which they parade along with their followers.

    What’s Cooking: Mardi Gras a Carnivale of Food

    Republished from February 19, 2012

    Mardi Gras, Carnivale, Shove Tuesday, Fat Tuesday, what ever you call the day before the Christian Lent, it’s all about food, fatty food. Eat, drink and be merry for at midnight you must fast and give up your favorite vice, except on Sunday, for the next forty days, that is if you’re a Christian. We Pagans just raise an eye brow and enjoy the party and the FOOD!

    Traditional foods are all rich, fatty and sweet. Gumbo, jambalaya, red beans and rice, catfish, po’ boys to pancakes and beignets are all calorie laden delights that will need 40 days of fasting and exercise to shed the pounds. So to start the party off, here are a few recipes for a hearty gumbo, desert, something to drink and, of course, King Cake. Tradition is the person who discovers the tiny plastic or porcelain baby in his or her slice is branded as the provider of the next cake. In pre-Christian societies whoever found a coin or bean in a special cake was crowned King for the year; afterwards, he was sacrificed to ensure a good harvest – which makes having to pony up for the next cake seem like a mighty good deal.

    Chicken and Sausage Jambalaya

    This recipe serves 10 but can be cut in half

    Ingredients:

       12 ounces applewood-smoked bacon, diced

       1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles

       1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes

       1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes

       1 1/2 pounds onions, chopped (4 to 5 cups)

       2 large celery stalks, chopped

       1 8-to 10-ounce red bell pepper, coarsely chopped

       1 8-to 10-ounce green bell pepper, coarsely chopped

       6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces

       2 tablespoons paprika

       1 tablespoon chopped fresh thyme

       1 tablespoon chili powder

       1/4 teaspoon (or more) cayenne pepper

       3 10-ounce cans diced tomatoes and green chiles

       2 1/2 cups beef broth

       3 cups (19 to 20 ounces) long-grain white rice

       8 green onions, chopped (about 2 cups)

       Chopped fresh Italian parsley

    Preparation:

    Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

    Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

    Buttermilk Beignets

    This will make 48 beignets

    Ingredients:

       3/4 cup whole milk

       1 1/2 cups buttermilk

       4 teaspoons active dry yeast

       2 1/2 tablespoons sugar

       3 1/2 cups bread flour plus extra for flouring work surface

       1/2 teaspoon baking soda

       1/4 teaspoon salt

       Peanut oil for frying

       Confectioners’ sugar for serving, as much as you think you’ll need-then double that!

    Preparation:

    Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

    Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

    Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ inchthick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

    Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

    Make ahead:

    The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

    King Cake

    Ingredients:

    For the Cake:

       1/3 cup milk

       1 package active dry yeast

       2 1/2 cups bread flour, plus more for dusting

       2 large egg yolks, plus 2 eggs

       3 tablespoons granulated sugar

       Finely grated zest of 1 lemon

       1 teaspoon salt

       1/2 teaspoon freshly grated nutmeg

       1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

    For the Filling and Glaze:

       1/2 cup golden raisins

       1/4 cup bourbon

       3/4 cup packed dark brown sugar

       2/3 cup toasted pecans, chopped

       1 teaspoon vanilla extract

       1 teaspoon ground cinnamon

       2 teaspoons grated orange zest

       1/4 teaspoon salt

       1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

       1/2 cup confectioners’ sugar

       Purple, green and gold sanding sugar, for decorating

    Directions:

    Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

    Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

    Make the filling:

    Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

    On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

    Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

    Make the glaze:

    Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

    Hurricane

    In the years since Katrina, the only welcome storms in New Orleans are the ones in a glass. Watch out for this fruity, gale-force rum concoction-more than one, and you’ll need to declare yourself a natural disaster.

    Because the syrup is hard to come by (and artificially flavored) here is a substitute for it that was well received: a tablespoon of passion fruit sorbet (Häagen Dazs makes one) and a teaspoon of grenadine, per serving.

    Ingredients:

       1 ounce light rum

       1 ounce dark rum

       1 tablespoon passion fruit syrup

       Juice of 1/2 lime

       1 teaspoon superfine sugar, or to taste

       Ice cubes

    Preparation:

    Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.

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