Make Fish the New Holiday Tradition.

Merry Christmas, Happy Holidays, and right around the corner is Happy New Year.  After running yourselves ragged buying the most perfect gifts, decorating the home inside and out, and making sure that every card sent had a personal message written, bet you forgot something?  What?  Forgot what?  No, no, like Santa, the lists were checked twice, thrice, nothing forgotten!  Oh, so, what are you making for the holiday meals then?

That’s when it hits, the food!  Yes, baked goods were made, as they were included on the gift giving lists, but now what to serve when family and friends gather around the dining table?  Aren’t you happy that Miss Mary has some ideas that you might find quite tempting?  Now wait, you might not like (shocking, I know) what I am going to write about now, basically fish, but if you go through the archives of both newspaper and food blog, you will find other holiday related meals in the beef, pork and poultry genres.  Fish, of course, is an important feature in feasting, religiously, culturally, and for health reasons.

Religiously, Jesus Christ and fish are deeply connected through biblical miracles, such as the feeding of the masses (multiplying loaves and fishes) and the humongous catches that called disciples to be "fishers of men,".  The early Christian symbol, the Ichthys (fish), which spells out "Jesus Christ, Son of God, Savior" in Greek, served as a secret identifier during persecution. Fish symbolize divine provision, the call to ministry, and the identity of Christ, appearing in stories from his ministry, resurrection, and parables.

Culturally, eating fish in winter symbolizes prosperity, hope for the future, and continuity.   For the Chinese New Year coins symbolize the scales of a fish, and moving forward.   In Italian households, the Feast of the Seven Fishes is celebrated on Christmas Eve, and symbolizes abstinence from eating warm-blooded animals.   For many cultures located in colder climates, frozen water (ponds, lakes, creeks, rivers) make catching fish a symbol of devotion or resourcefulness, representing endurance and provision.

Healthwise:

Boosts Mood: Omega-3s in fatty fish (salmon, mackerel) help combat Seasonal Affective Disorder (SAD) and depression.

Strengthens Immunity: Fish provides Vitamin D (often lacking in winter due to lesser hours of sunlight), zinc, and selenium to fight off seasonal colds and flu.

Heart & Lung Health: Omega-3s support cardiovascular health and increase airflow to the lungs.

Lean Protein: A high-quality protein source, essential for winter nourishment.

Of course, how the fish is prepared makes a huge difference in the benefits towards health. Broiled, baked or fried, using a limited, or none, of a healthy oil is better than high in fat oils, such as butter.  Lemon, white wine, dill and ground black pepper add, but also bring out the natural flavor of the fish itself.

…and this is where I contradict myself, and give you recipes that are far from healthy, but will delight all those sitting at your holiday table.

First up is Crab Imperial which originated in late 19th-century Baltimore, Maryland, at Thompson's Sea Girt House.  It is a rich, baked crab dish featuring backfin crabmeat in a creamy sauce with mayonnaise, bell peppers, and spices.  It evolved from an older European crab cake recipe featured Old Bay seasoning and breadcrumbs. Crab Imperial is often referred to as an elegant cousin to the crab cake, highlighting the famous Chesapeake blue crab.

 

Crab Imperial

 

Ingredients:

1 lb. crab meat (claw and/or lump, picked clean), or imitation crab, flaked

½ cup mayonnaise

3 Tbsp. Worcestershire sauce

2 Tbsp. each roasted red bell peppers and green onion, minced

¼ tsp. each dry mustard and paprika

1/8 tsp. ground black pepper

½ cup heavy whipping cream

½ cup Italian flavored bread crumbs

Preparation:

Preheat oven to 400F.  Spray a one-quart baking dish with nonstick spray.

In a medium bowl, mix together thoroughly all ingredients, except bread crumbs.  Place mixture into baking dish; sprinkle bread crumbs evenly over top.

Bake 20-25 minutes; or until bubbly and topping is golden brown.

Makes 4 servings.

The second recipe is my take on Southern Fried Catfish; but any firm white fish (cod, sablefish, tilapia, flounder) will work with this recipe.

Instead of coating the fish in an egg wash, I used plain milk.  The use of crushed red pepper flakes, instead of ground cayenne and paprika, aren't as hot in spice temperature, due to the difference in bulk, and add a bit of "decor" to the dry mixture. Technically, serving hush puppies up would make this a more southern dish, but I made my grandmother’s potatoes to remember her at this season.  The potatoes are basically her version of what is typically called "German potato salad".  The recipe is simply boiled potatoes (red or golden are best) cut into chunks or slices (your choice - leave the skin on!), mix in a bowl with olive oil, red wine vinegar, ground black pepper and salt.  I'm not putting any measurements here because it is all according to taste.  I like the tang of the vinegar and snap of sea salt, so add more than someone else might.

 

Southern Fried Catfish

 

Ingredients:

4(8 oz.) catfish fillets

1 cup milk

2 cups cornmeal

¾ cup sifted flour

2 tsp. fine sea salt

2 tsp. crushed red pepper flakes

1 tsp. each ground black pepper, garlic powder and onion powder

2 cups canola oil

Preparation:

 

 

 

Place fillets in shallow container and pour milk over them; turn fillets over twice to fully coat with milk.

 

 

In a second shallow container, mix together the cornmeal, flour and seasonings.

 

 

 

 

 

One fillet at a time, remove from milk and coat both sides with the dry mix. Shake off excess and set on plate until all are done; lay side by side, do not overlap coated fillets.

 

 

  

 

In a deep skillet, heat oil on medium-high heat until temperature of 350F is reached. Place two fillets into oil; let them fry for 4-5 minutes before turning over; let fry for additional 4-5 minutes; until golden brown. Remove from oil and drain on paper towels.

 

Makes 4 servings.

 

Note: a sauce made of 1 cup ketchup, ½ cup mayonnaise, two tablespoons grated horseradish mixed together thoroughly can be served as a condiment for this dish.

 

Happy, Happy, Joy, Joy, and eat your fish!

Mary Cokenour

Good Fortune and Feasting for Winter Solstice.

“The boar's head in hand bring I, 

Bedeck'd with bays and rosemary.

And I pray you, my masters, be merry.   

As many as are at the feast.”

~The Boar’s Head Carol”, 15^th century British Christmas carol~

Calendar wise, we are still, technically in the season of autumn.  Outside though, there is snow on the mountains; occasional hail, rain or sleet falls (hey, Mother Nature has multiple personality disorder, just go with the flow of it), and temperatures cold enough to freeze a runny nose.  In other words, the weather is screaming, “Winter!!!”.

For 2025, the Pagan holiday of Yule, or what the common majority call Winter Solstice, will be on December 21^st.  This is the shortest day of the year which means the fewest hours of daylight and the longest night when the northern hemisphere is tilted farthest from the sun.  As the days progress, more daylight will begin to show until the longest day of the year in June, or summer solstice.  Winter is a time for the earth to fall into deep slumber and regain energy throughout its time of sleep, and our ancient ancestors showed thankfulness with celebration.

Foods served during the feasting (dependent on regional location and timeline era) consisted of hearty, preserved, and spiced ingredients that symbolized warmth, and full larders for the harsh winter months.

Savory Main Dishes

Meats: Roasted pork (wild boar or pigs) ham, goose, beef, smoked fish, and sauce meatballs.

Sides: Root vegetables (potatoes, squash, carrots), stuffing, hearty breads, and pickled items.

Soups: Remnant soups made with leftover meats and vegetables.

Sweets & Baked Goods

Cakes & Breads: Yule log cake, gingerbread (Lebkuchen), fruitcake, spiced cookies (caraway, shortbread), saffron buns, and rich fruit breads.

Puddings & Pies: Figgy pudding, mince pies, and pumpkin pie.

Candies: Fudge, peanut brittle, peppermint bark, and chocolate truffles.

Drinks

Spiced Ales/Wines: Mulled wine, wassail (Lamb's Wool with ale, apples, spices), and spiced mead (honey wine).

Hot Drinks: Hot chocolate, hot buttered rum, and ginger tea.

Other: Eggnog, cider, and homemade fruit-infused spirits like Sloe Gin.

Fruits & Nuts

Citrus: Oranges and lemons.

Other Fruits: Apples, pears, cranberries, and dried fruits (figs, raisins).

Nuts: Hazelnuts, walnuts, pecans, often added into baked goods.

Which now brings me back to the Boar’s Head Carol that began this article.  Pork, namely wild boar and pigs, were an essential celebration meat, going back eons.  Pagan feasts sacrificed wild boars, and the roasted meat was then eaten to ensure good fortune and feasting during winter.  Ah, but what about God forbidding the consumption of pork by the Hebrews?  God forbade pork in the Old Testament (Leviticus, Deuteronomy) to set Israelites apart from pagan nations (all ancient cultures that worshipped Polytheism, or the worship of multiple gods).  This prohibition was a mark of holiness, cultural identity, and separation from the worship of false idols.

As Christianity emerged, many pagan beliefs, traditions and celebrations were incorporated to make an easier transition into this new religion.  So, the eating of pork became a popular tradition for Christmas, and even a traditional welcome for the New Year. The boar's head was the centerpiece at medieval Christmas feasts, symbolizing triumph over evil, presented with great ceremony with an apple in its mouth, and accompanied by the singing of the famous "Boar's Head Carol".  As wild boar began to become scarce, pigs specially bred to immense sizes, became the perfect substitute.

…and now for a pork recipe that would please the pagan souls of our ancient ancestors.  No!  Not how to roast and serve a pig’s head; had you scared there for a second, right?

 

Pork Chops in Barbecue Sauce

 

Ingredients:

 3 Tbsp. olive oil

2 tsp. salt

1 tsp. ground black pepper

8 boneless pork chops trimmed of all fat

2 large onions, julienned

4 tomatoes, seeded and chopped

1 bottle (18.5 oz.) Sweet Baby Ray’s Sweet & Spicy Barbecue Sauce

Preparation:

In a large 12-inch skillet, heat oil on medium-high heat.  Mix salt and pepper together and sprinkle over one side of pork chops.  Place chops in skillet, seasoned side down; sear for one-minute, flip chops and sear other side for one-minute.

 

Spread onions, then tomatoes over pork chops; pour barbecue sauce over all.  Let cook for 10 minutes, moving the ingredients around slightly to let the barbecue sauce seep downwards to the chops.  Reduce heat to low, cover and let cook for another 10 minutes.

 

 

 

 

 

Serve with sides of potato and vegetable; however, number of servings is dependent on size of chops.

For us, I added a side of mashed potatoes loaded with Vermont white cheddar, and I tend to use yellow (golden) potatoes as they are buttery in flavor, and come out ultra smooth in texture.  The vegetable was a flat or snap bean, called Romano or Italian green beans, which have a naturally sweet flavor, and firm texture to ordinary green beans.

Sleep well Earth, Sleep well Nature, and we look forward to your return in Spring.

Mary Cokenour 

 

 

 

 

 

 

 

 

Old to New Testament Cuisine.

The month of December holds traditional holidays from various cultures: Bodhi Day (Dec 8^th) when  Siddhartha Gautama attained awakening and became the Buddha; Yule (Dec 21^st or 22^nd) when Pagan paths celebrate the coming of the Winter Solstice: Christmas (Dec 25^th) when Jesus Christ was born in a manger; Hanukkah (dates vary between Nov to Jan, and celebrated for 8 days) when the Jewish people won their religious freedom; Kwanzaa (Dec 26 to Jan 1) created by Dr. Maulana Karenga so African-Americans could celebrate their cultural roots and values; Omisoka (Dec 31^st) when Japanese cleanse and purify their homes in anticipation of the New Year.

Depending on how you were raised, your ancestry, and extended family heritage, you may celebrate one or more of these.  But how?  Are the celebrations based upon family traditions passed on throughout the years?  Or, have you ever done any research to find out the true origins of the day you are celebrating, how they should be celebrated, and what traditional foods were served for the occasion?  In reality, most simply follow the flow of what they know, and go no further.

Living in a borough of New York, Brooklyn, and later on Long Island; I learned about Christmas and Hanukkah, as Christianity and Judaism were the two major religions practiced.  Besides beliefs, I did learn about traditional and non-traditional foods that were served; some having origins in the Bible, old and new testaments.  It was not until I began self-training to become a home chef, and writing food articles, that I actually began deep research behind the food.

Let’s go over some items that were used BCE, still used during ADE, and eventually enhanced as explorers traveled to lands outside of the Middle East.

Chickens originated from the Southeast Asian red jungle fowl (Gallus gallus), which was first domesticated around 5,000 years ago in India. They made their way to Asia, Africa and Europe via the trade routes.  Archaeologists trace remains of chickens to the first millennium BCE in Middle Eastern countries. Referred to as “hens”, they were considered "clean" under Jewish dietary laws, like other domesticated birds, based on the “unclean” list in Leviticus 11 and Deuteronomy 14.

Vegetables consumed commonly were onions, leeks, garlic, and legumes like chickpeas, lentils and broad (fava) beans. Other vegetables included cucumbers, gourds, and wild greens like mallow, mustard green and wild spinach (lamb’s quarters). These vegetables were eaten fresh, cooked in stews and soups, or dried for storage.

But here is my favorite listing, herbs used during BCE: myrrh, frankincense, hyssop, mint, cumin, coriander, garlic, saffron, aloes, cinnamon, dill, anise, thyme, rosemary, and bitters (horehound, endive, maror).  These plants served vital roles in daily life, from healing wounds and soothing stomachs to flavoring food, scenting homes, and religious ceremonies (hyssop was used during the Crucifixion of Christ).

Now I am going to jump to ADE, when it comes to herbs, since the Roman Empire was the major culture doing exploring and trading.  During the first century BCE, a spice blend, Baharat, was discovered, and became a very prominent addition to dishes in the Middle East, including Israel.

Baharat is used in various dishes as a dry rub for meat, a seasoning for vegetables and rice, or an addition to soups and stews.  …and yes, I have a recipe for this easy to create, very aromatic, 7-spice blend:

 

2 Tbsp. ground black pepper

2 Tbsp. ground paprika

1 and 1/2Tbsp. ground cumin

1 Tbsp. dried, crushed coriander (aka cilantro)

1 Tbsp. ground cardamom

1 Tbsp. ground cloves

1 Tbsp. ground nutmeg

So, I wrote about chicken, vegetables and herbs which leads me to a recipe that could have been eaten before or after the time of Christ.  Whether it was served to him for his birthday, there is no written record of that, but, perhaps, you might want to serve it for your Christmas meal this year.  In my recipe, I used Brussel sprouts and potatoes as main vegetables, due to a request by my hubby; he didn’t like the idea of cucumbers or wild greens.  Can’t please everyone, right?

 

Chicken Thighs and Brussel Sprouts Seasoned with Baharat –

Side Dish of Roasted Potatoes with Garlic and Onions.

Ingredients:

3 lbs. chicken thighs, skin removed

1 lb. Brussel sprouts

Marinade

Baharat (see recipe above)

½ cup lime juice

½ cup olive oil

3 Tbsp. minced garlic

1 tsp. salt

 

Marinade

Potato Side Dish

3 lbs. potatoes (yellow are best to use), cut into chunks and leave on skin

1 medium onion, diced

3 Tbsp. minced garlic

2 tsp. sea salt

1 tsp. ground black pepper

¾ cup olive oil

 

 

Preparation:

Preheat oven to 425 F.

 

 

 

Place chicken thighs and Brussel sprouts in separate sealable plastic bags.  In a small bowl, whish together ingredients listed under Marinade.  Spoon 2/3rds of marinade into bag with chicken, remaining 1/3 onto sprouts.  Seal bags, squeezing out excess air, and gently work marinade onto the chicken and sprouts; place in refrigerator to rest.

 

 

 

 

 

In a large bowl, mix together all ingredients listed under Potato Side Dish.  Spread out in a 2-quart baking dish, cover with foil and place in preheated oven for 1 and ½ hours.  Do not lift foil to peek during baking.  After 1 and ½ hours, remove dish from oven, remove foil and gently stir potatoes from bottom up to top to spread out the caramelized ingredients.

 

 

45 minutes after the potatoes have been cooking, take marinating chicken and sprouts out of refrigerator.  Spray a 9”x13” inch baking pan with nonstick spray.  First spread out the sprouts, squeezing out excess marinade over top.  Second, place chicken thighs over sprouts, again squeezing out excess marinade over the chicken.  Place in oven for 30 minutes.

 

Chicken thighs, Brussel sprouts and roasted potatoes will all be ready at the same time for eating.

 

Number of servings depends on how many thighs are in the 3 pounds used (5-8 depending on size of thighs).

 

Whether it is Christmas or Hanukkah, try creating a dish from those ancient times, when these holidays were first being celebrated as well.

Mary Cokenour