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

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 

 

Holiday Spices Elicit Memories of Comfort.

Comfort foods remind us of the innocence of childhood, and the wonders of all.  All?  Yes, the taste, texture, sight and smell, especially during the “Ber” months are filled with it.  A warm bowl of buttery mashed potatoes slowly moves along the tongue, down the throat and into the belly.  The feeling of fullness, the taste of the butter, milk and potatoes surrounds us like a warm blanket cloaked over our shoulders, while we gaze into a wood burning fire.

Then there are the spices that make their ways into drinks, main dishes, side dishes and desserts.  These aromatic spices elicit memories of warmth, feeling safe, loving times with friends and family, and pure comfort and joy. 

Cinnamon: The most common spice, with a warm, sweet, and woody flavor that is central to many holiday recipes.

Nutmeg: Frequently used in drinks like eggnog and in baked goods, offering a sweet, warm, and slightly spicy taste.

Ginger: Provides a tangy, warm, and spicy kick, perfect for gingerbread cookies and other holiday treats.  (I mistakenly added some to banana bread I recently made.  Oh, it brought the overall flavor up to a whole new, delicious level.)

Cloves: A classic holiday staple with a slightly bitter and peppery flavor, often used in both sweet and savory holiday dishes. (gives a lively kick to baked goods)

Allspice: Combines the flavors of cinnamon, cloves, and nutmeg, adding a warm and sweet profile to dishes like mulled wine and baked goods. (often found in apple pie or pumpkin pie mixes)

Cardamom: Known for its complex, floral, and sweet flavor, it is a popular ingredient in many European and Middle Eastern holiday recipes. (wonderful in apple cider donuts and carrot cake)

Star Anise: Features a smoky, woodsy flavor and a star shape, making it a popular addition to mulled wine and other spiced beverages.

Vanilla: Adds a sweet and rich flavor, essential for many holiday desserts. Make sure to use pure vanilla, not imitation.

Go back into the San Juan Record, or my food blog, archives to November 2, 2016 and you will find recipes for Snickerdoodle cookies, their origin history, and another recipe for Pumpkin Snickerdoodle cookies.  Cinnamon is the main spice used in snickerdoodles, but I don’t believe in settling; not even with my own recipes.

For this “Ber” month of November, I umpped up the recipe to make muffins filled with, not just cinnamon, but nutmeg and cloves.  They are sweet, the cloves giving a hint of a kick to the taste buds, and the sugar-cinnamon topping is slightly crispy while the muffin texture is tender.  Delicious as is, but warm up one, split it in half, place in a bowl and add a scoop of vanilla ice cream.  A taste of heaven without going there.

 

Snickerdoodle Muffins

Ingredients:

2 sticks (1 cup) unsalted butter, softened

1 cup sugar (or equivalent sugar substitute)

2 tsp. vanilla

2 eggs

3/4 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. cream of tartar

3/4 tsp. each ground cinnamon, nutmeg and cloves

1 and 1/4 cups sour cream

2 and 1/4 cups all-purpose flour (+1/4 cup for high altitude)

1/3 cup + 1/8 cup (6 tsps.) sugar (or equivalent sugar substitute) and 1 Tbsp. ground cinnamon, mixed together for topping.

Preparation:

Preheat oven to 350F, place paper liners in muffin tins (18 cups).

 

 

Cream the butter and sugar until soft and golden colored, stir in vanilla. Add in eggs one at a time and mix until each is well incorporated.

 

 

 

 

 

 

 

In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar and spices.  Add half flour mixture plus half sour cream to butter mixture, fold in until flour is all incorporated.  Repeat with other half of flour and sour cream. Batter will be moist, but not overly dense.

 

 

 

 

Using a 2-inch-wide ice cream scoop, scoop out batter into each paper cup.  Sprinkle one teaspoon of sugar-cinnamon mixture over top, and down sides, of batter.

 

 

 

 

 

 

 

 

 

 

Bake for 22-25 minutes, until tops are golden brown, and toothpick inserted in center comes out cleanly.  Let muffins rest for 10 minutes before moving to platter.  For storage, in plastic bag, muffins will last 5 days.  Or, wrap in aluminum foil, place in freezer bag, and store for up to 3 months in a freezer.

 

Looking down at the muffins, the tops look just like snickerdoodle cookies.

Makes 18 muffins.

For a Quick Bread

Divide batter into two 8-inch loaf pans, bake for 45-50 minutes; or until tops are golden brown, and toothpick in center comes out cleanly.  Resting and storage are same as for muffins.

Mary Cokenour 

The Jewels of the Holidays.

The months of October, November, December and January bring to us holidays of remembrance, gatherings, gratefulness and love.  However, it is the many meals and desserts that bring us to that iconic New Year’s Eve promise of eating healthier, aka going on a diet.

Even though the temperature outdoors has gotten colder, there are certain fruits that put holiday spirit into our bodies.  They are available year-round, due to import and export, but why are they more holiday related than seasonal?

Oranges, and other citrus fruits, are naturally in peak season during the winter months in North America, with harvests occurring from late fall into early spring in warm regions like California and Florida. The chilly nights and sunny days during this period concentrate the fruits' natural sugars, resulting in a sweeter, juicier flavor.  Whenever we would travel to Florida, it was always late January/early February, and coming home with a case of blood oranges was a treat; the sweetest orange by far.   Cranberries are harvested in North America from mid-September through early November, making them abundant and fresh just in time for the major winter holidays.

Healthwise, both fruits are rich in vitamin C which helps produce white blood cells, necessary for fighting infections.  They also contain antioxidants that protect cells from damage, and have anti-inflammatory properties.  Oranges contain about a half cup of water, so it helps to keep you hydrated on dry, cold wintery days.

However, we think more towards holiday traditions when it comes to oranges and cranberries. 

Cranberries have been a part of American winter holidays for centuries, providing a tart side of balance to holiday foods like roasted turkey and sweet desserts. Historically, Indigenous peoples also ate cranberries fresh, dried, or as part of pemmican during winter for sustenance.  Pemmican? Pemmican is made of dried and pounded meat, rendered fat (like tallow or suet), and dried berries. The meat is from bison, beef cattle, elk or venison, dried until it is hard and then ground into a powder. The fat is mixed with the ground powder, dried berries, and other seasonings, for added flavoring.

For Yule/Winter Solstice and Christmas, cranberries, dried orange slices and popcorn are used to make garlands and wreaths for decorations.  Oranges are used to create pomanders by studding them with cloves. The orange itself is a symbol of the sun, celebrating its eventual return during the darkest time of the year.  Placing an orange in a Christmas stocking is a tradition relating to Saint Nicholas. Secretly, he left bags of gold for poor families, and over time, oranges came to symbolize the golden gift, representing charity and prosperity. For those in colder climates, an orange is seen as a rare and luxurious treat, making it a precious gift.

Chinese New Year occurs either in January or February.  Oranges are given as gifts as they are symbols of good luck, prosperity, and wealth. Their golden color resembles gold, and their names in Chinese sound similar to words for "luck," "wealth," and "success".

 

So, why entitle this article as “jewels of the holidays”?  For the very reasons I have given, they are rich in color, taste, usage and meaning…and my gift to you all, for this holiday season, Orange Cranberry Bread.  Oh, it’s the recipe of course, you’ll have to do all the baking yourselves.

 

Orange Cranberry Bread

Ingredients:

4 and ½ cups flour (+ ½ cup for high altitude)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 Tbsp. grated orange zest (fresh or rehydrated)

2 cups fresh or thawed frozen cranberries

1/2 cup butter, softened

2 cups sugar, or sugar substitute

2 large eggs

1 and ½ cups fresh squeezed, or thawed concentrate, orange juice

 

For the Glaze:

2 cups powdered sugar

4 Tbsp. milk

1 tsp. pure vanilla extract

 

 

 

 

 

 

 

Preparation:

 

 

Preheat the oven to 350F. Spray three 8-inch aluminum loaf pans with baking spray. Sift together flour, baking powder, baking soda, and salt into a large bowl. Stir in orange zest and cranberries. Set aside.

 

 

 

 

 

 

Beat butter, sugar, and eggs together in a large bowl until smooth; stir in orange juice until well incorporated.  Stir in flour until mixture is moist, dense and sticky; spoon into prepared pans.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in oven until toothpick comes out clean and tops are browned, about 45-50 minutes. Let stand 10 minutes; take bread out of pan and wrap in plastic, or keep in pan, wrap in aluminum foil and store in freezer up to 3 months.

Makes 3 loaves.

 

 

Cooled, Ready to Glaze

 

 

Glazed, Ready to Enjoy

 

 

Note: Do not use orange juice from a bottle or cardboard carton.  This product contains water, and while your cake, bread or muffins may look lovely on the outside; inside will be a sunken mess of unbaked goo.

Mary Cokenour

 

Bribery for Santa.

 

The basic tradition for welcoming, and bribing, Santa Claus is to leave out a plate of cookies, and a glass of milk.  It is a given that Santa, therefore, must love sweets, and be able to tolerate dairy very well.  But what if, and I am just throwing this out there, you threw aside the traditional, and went for full outrageous form of bribery?

Not talking cookies here, but cake…cheesecake! See, Santa does not care if the treats you put out are store bought, homemade or semi-homemade.  He appreciates that you thought of him, and made an effort; does not matter how big or small, but that you tried.  Yes, tis the season for giving, and he appreciates that you did not forget to say thank you in some way.

Now for the story behind “Chocolate Mousse Cheesecake”, the ease to make it, and the smile of appreciation it brings when given as a gift.

During the 2012 holiday season, I pulled out of a cooking magazine a recipe for "Chocolate Mousse Cheesecake”.  The year previously, Philadelphia Cream Cheese came out with a new line of “indulgence” products, one being milk chocolate cream cheese.  Before you ask, yes, this product is still on the market, and available at Sam’s Club if you happen to have a membership.

Back to the story, I was taking my mother-in-law out for dinner (yes, we get along very well), and she kind of hinted about what dessert to expect for Christmas dinner.  Not too subtle at all, right?  When time came for holiday baking, I pulled out that magazine recipe; as I read it, changes came to mind. Instead of Lorna Doone shortbread cookies for the crust, how about chocolate cookies? Instead of fruit as a garnish, what about more cookies, or chocolate candy?

I wanted this cheesecake to be all about vanilla and chocolate, no other flavors would do for this creation.  I crushed up Oreo cookies that had chocolate filling instead of the traditional white cream; no mixing with butter, prebaking or cooling in the refrigerator for the crust.  As the vanilla layer of the cake baked, the chocolate filling oozed up into the cake layer, here and there, to create little pockets of chocolate inside the vanilla.   For the chocolate mousse topping, I increased the amount used from one eight-ounce container of Milk Chocolate Indulgence to two and only used the recommended two cups of whipped topping.  Oh my, Oh my, Oh my!!!  Drooling yet?

When it comes to baking, I have always been told that you have to follow all the precise measurements, ingredients and rules.  Sometimes being a rule breaker can be a really great experience; more often not, but you never know till you try.

Mom-in-law loved it!  Oh, the fruit swirl and topped cheesecakes are still her number one favorite, but this newest one was her second fave.  Since I did make several changes to the original recipe, I renamed it to reflect the focus on vanilla and chocolate.  Oh, Santa?  Yule and Christmas of 2012 were very, very good; so happy we went the bribery route. *Wink*

 

Vanilla Cheesecake with Chocolate Mousse

Ingredients:

14 Oreo cookies with chocolate filling

2 (8 oz.) packages plain cream cheese, softened

½ cup sugar

2 Tbsp. pure vanilla extract

2 eggs

2 (8 oz.) containers Philadelphia Brand Milk Chocolate Indulgence Cream Cheese

2 cups whipped topping

10 Hershey kisses

Preparation:

Preheat oven to 325F; spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.

 

In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.

 

 

 

 

While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about one minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set.

 

 

 

When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.

Makes 10 servings, each serving will be topped with a sweet chocolate kiss.

Note: Usually, I bake cheesecakes in a Bain Marie (water bath), but since this cake was getting a topping, I was not concerned with the top cracking.  However, do wrap aluminum foil around the base of the pan, in case any fluids find a way to seep out.

Mary Cokenour