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Republished from 11/6/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.

David Dayen, aka d-day, proprietor of FDL’s News Desk, has decided to take his keyboard and depart the blogosphere after eight years. There is no way to fill the gap he will leave. Damn, David, who is going to explain the next financial debacle or Washington’s latest manufactured crisis with your clarity?

A few days before his last post at the News Desk, David talked with Sam Seder on Majority Report to give us an insight to his reason for leaving blogging.

The privilege has been all ours, David. Thanks and best wishes.  

The shortest day, the longest night, for those of us who reside in the Northern climes Winter Solstice is here. The sun reaches is most Southern destiny and touches for but a moment, the Tropic of Capricorn and immediately reverses her course. That moment will occur on December 21 at 6:12 AM EST.

The Winter Solstice is a special night for those who practice the craft and has a rich history from many cultures. In old Europe, it was known as Yule, from the Norse, Jul, meaning wheel. It is one of the eight holidays, or Sabbats, that are held sacred by Wiccans and Pagans around the world. In Celtic traditions it is the battle between the young Oak King and the Holly King:

the Oak King and the Holly King are seen as dual aspects of the Horned God. Each of these twin aspects rules for half the year, battles for the favor of the Goddess, and then retires to nurse his wounds for the next six months, until it is time for him to reign once more.

Often, these two entities are portrayed in familiar ways – the Holly King frequently appears as a woodsy version of Santa Claus. He dresses in red, wears a sprig of holly in his tangled hair, and is sometimes depicted driving a team of eight stags. The Oak King is portrayed as a fertility god, and occasionally appears as the Green Man or other lord of the forest.

The re-enactment of the battle is popular in some Wiccan rituals.

As we prepare for the longest night, we decorate our homes with red, green and white, holly, ivy, evergreen and pine cones. We honor the solar year with light. We place candles in the windows facing the North, South, East and West to ward off the darkness and celebrate the return of the sun/ With the setting sun, fires are lit in hearths and fire pits and kept burning to keep us warm until Sol returns at dawn.

There is food a plenty, roasts and stews and winter vegetables and sweets, chocolate and peppermint candy, apples and oranges and sweet breads. All these reminding us of the last harvest, the gifts of Gaia, Mother Earth and the hunts by Hern of the Wild Hunt. Of course there will be honeyed and spiced wine and hearty, dark beers, some made by friends who will join the festivities.

What ever your beliefs, or none, may the traditions and celebrations bring you peace and joy. Blessed Be. The Wheel Turns.

There is no authentic record of the date of Ludwig von Beethoven‘s birth; however, the registry of his baptism, in a Roman Catholic service at the Parish of St. Regius on 17 December 1770, survives. The Ode to Joy is the fourth and last movement of the 9th Symphony, his last. Keep in mind, he was almost totally deaf when this was written.

Premiere

Beethoven was eager to have his work played in Berlin as soon as possible after finishing it, since he thought that musical taste in Vienna was dominated by Italian composers such as Rossini. When his friends and financiers heard this, they urged him to premiere the symphony in Vienna.

The Ninth Symphony was premiered on 7 May 1824 in the Kärntnertortheater in Vienna, along with the Consecration of the House Overture and the first three parts of the Missa Solemnis. This was the composer’s first on-stage appearance in 12 years; the hall was packed. The soprano and alto parts were interpreted by two famous young singers: Henriette Sontag and Caroline Unger.

Although the performance was officially directed by Michael Umlauf, the theatre’s Kapellmeister, Beethoven shared the stage with him. However, two years earlier, Umlauf had watched as the composer’s attempt to conduct a dress rehearsal of his opera Fidelio ended in disaster. So this time, he instructed the singers and musicians to ignore the almost totally deaf Beethoven. At the beginning of every part, Beethoven, who sat by the stage, gave the tempos. He was turning the pages of his score and beating time for an orchestra he could not hear.

There are a number of anecdotes about the premiere of the Ninth. Based on the testimony of the participants, there are suggestions that it was under-rehearsed (there were only two full rehearsals) and rather scrappy in execution. On the other hand, the premiere was a great success. In any case, Beethoven was not to blame, as violinist Joseph Böhm recalled: “Beethoven directed the piece himself; that is, he stood before the lectern and gesticulated furiously. At times he rose, at other times he shrank to the ground, he moved as if he wanted to play all the instruments himself and sing for the whole chorus. All the musicians minded his rhythm alone while playing”.

When the audience applauded-testimonies differ over whether at the end of the scherzo or the whole symphony-Beethoven was several measures off and still conducting. Because of that, the contralto Caroline Unger walked over and turned Beethoven around to accept the audience’s cheers and applause. According to one witness, “the public received the musical hero with the utmost respect and sympathy, listened to his wonderful, gigantic creations with the most absorbed attention and broke out in jubilant applause, often during sections, and repeatedly at the end of them.” The whole audience acclaimed him through standing ovations five times; there were handkerchiefs in the air, hats, raised hands, so that Beethoven, who could not hear the applause, could at least see the ovation gestures.

The words are taken from the “Ode to Joy“, a poem written by Friedrich Schiller in 1785 and revised in 1803, with additions made by the Beethoven.

h/t Bluegal aka Fran at Crooks and Liars for the reminder

Hanukkah starts at sundown this Saturday evening, along with the lighting of the first candle and spinning dreidels, Potato Latkes are a must. Here is my favorite recipe Reposted from December 4, 2010

It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier than when I was growing up in the 50’s. Back then we had to shred them with a metal grater that often resulted in some shredded knuckles, too. Food processors have saved a lot of knuckles and teary eye from shredding the onion.

This recipe is really simple. The trick to getting latkes that hold together and aren’t “oily” is the  potato. Idaho’s win, hands down.

Traditionally, according to kosher law, when latkes are served with a fish meal they are fried in oil and served with sour cream. If they are served with meat, they are fried in chicken fat and served with apple sauce. Since, I haven’t kept a kosher kitchen in over 40 years, I fry the latkes in oil and serve both apple sauce and sour cream.

Because this recipe has no flour or egg, the latkes are more delicate and lacy. These are best served when they are fresh from the pan, so, we take turns making them all during the meal. It can actually be fun.

Pure Potato Latkes

• 4 large Idaho potatoes, about 2 1/4 lbs.
• 1 large onion, peeled
• 1/2 teaspoon of salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup canola oil

In a food processor with a coarse shredding disc or o the large shredding hole of a hand grater, shred the potatoes. Squeeze them well to rid them of as much water as possible and place them in a bowl. I use a cotton dish towel to squeeze the water out. it gets them really dry. Shred the onion and add to the bowl. Add the salt and pepper. Mix well. More water will be exuded and should be squeezed and drained thoroughly.

In a large heavy frying pan (a 12 inch iron pan works best), over medium heat, heat 2 tablespoons until a slight haze appears on the surace of the oil. Drop about 1/4 cup of the mixture into the oil, flattening slightly with the back of a spoon Leave a little pace between the pancakes for ease in turning. They should be about 2 1/2 inches in diameter and will flatten as they cook.

Cook about 7 minutes or until the edges turn golden brown. Flip and cook another 5 to 7 minutes or until the other side is golden brown. If the oil starts smoking or the latkes brown too quickly, reduce the heat and briefly remove the pan from the heat. Remove the latkes and drain on layers of paper towels Continue with remaining mixture adding 2 tablespoons of oil with each batch.

Serve with apple sauce and sour cream.

Bon Appetite and Happy Hanukkah!

Drew Christie is an animator, filmmaker and illustrator who lives in Seattle. His previous Op-Docs are “Hi! I’m a Nutria” and “Allergy to Originality.”

The main purpose of this Op-Doc video is to look at the supremacy of one Thanksgiving dish (turkey) over another (eel) and to examine people’s reactions and thoughts on the issue. Sadly, because I live on the West Coast of North America, where there are no native freshwater eels, I will not be eating eel or eel-stuffed turkey on Thanksgiving.

AS the story goes, Squanto – a Patuxet Indian who had learned English – took pity on the Pilgrims of Plymouth Colony who had managed to survive that first brutal winter, and showed them how to plant corn, putting a dead fish in each hole where a seed was planted. But before that, before the ground had even fully thawed, he taught them a perhaps more valuable skill: how to catch a fatty, nutritious fish that would sustain them in the worst of winters. And this food item, likely on the table of that first Thanksgiving, would have carried special significance to those remaining colonists. Eels – a forgotten staple of our forefathers. [..]

Eels don’t like cold water, and spend the winter balled up, bodies twisted together in the mud. In the frigid months they were usually caught with fork-like spears, the eels pinned between the tines. The fish proved essential to the endurance of the Pilgrims, and it is fitting that a river near Plymouth Colony was named Eel River. [..]

But the eel is also disappearing, thanks largely to a multibillion dollar market driven by Japan’s appetite for the fish. Juveniles caught in river mouths are shipped to farms in China, where they are raised to edible size and then flown to sushi restaurants around the world – giving eels one of the least sustainable routes to market of any fish, wild or farmed. What’s more, global warming, dams and pollution have taken a heavy toll on eel populations in North America and Europe. [..]

Let’s be thankful, then, for the beautiful but forgotten Thanksgiving eel. And let’s accept responsibility for preserving the fish that did so much to sustain the newcomers to these shores so many years ago.

James Prosek is the author of “Eels: An Exploration, From New Zealand to the Sargasso, of the World’s Most Mysterious Fish.”

White meat? Or eel?