Goodness, here we are at the end of July!
I hope you’ve been enjoying the recipes of past Folklorama pavilions and that you’re planning on seeing a few - or all - of the pavilions at Folklorama50.
In 1980 Israel displayed its arts and culture in the Shalom Square Pavilion, held in the Y.M.H.A. Community Centre at 370 Hargrave Street.
It was noted in the brochure that the Sabbath would be observed and that the pavilion would be closed from sundown Friday to sundown Saturday, a handy reminder for those who wanted to visit, but weren’t aware of the religious rules.
The Winnipeg Jewish Community Council had arranged for the internationally acclaimed Chair Folk Ensemble to perform Israeli and Yiddish songs and dances.
The cultural displays featured information on Israel, as well as exhibits presented by the Canadian Zionist Federation.
While the entertainment was excellent and the displays were informative, the sponsors knew that the food was the real draw.
The traditional favourites were there: gefilte fish, salami sandwiches, knishes, dill pickles, matzah, hamantashen, apple strudel, moon cookies and halavah.
They also added new items to their menu: cherry and blueberry blintzes, giant and salty bagelach (pretzels), and an assortment of candies, both sweet and sour.
Beverages ranged from Israeli wine (red and white), Israeli beer, and Sabra (a chocolate-orange flavoured liquor), to soft drinks and coffee.
In 1980 the India Pavilion, sponsored by the India Association of Winnipeg Inc., made full use of the classrooms at R. B. Russell Vocational School at 364 Dufferin Avenue for their large number of cultural displays.
Colourful sarees (the common costume of women in India), floral design, handicrafts, artifacts, jewelry, Indian spices and herbs, books for children, posters of historical sites, fashions of India, and wall displays explaining the Indian system of mathematics and science filled the rooms.
Classical Indian dances and Folk dances from various regions of India were performed by dancers in colourful costumes, who were accompanied by East Indian music.
Intricate foot work and hand gestures conveying emotions and ideas, an important part of the dances, held everyone's attention.
The hostesses greeted guests with a warm Swagatum as they joined the lines for ‘East-Indian’ curried meat and rice, as well as a variety of curries divided into chicken, beef and vegetables.
Taj Rum and Calcutta Dry Gin for the full experience, as well as local beverages - both hard and soft - were available, as were desserts which included gulab-jamun, a pastry made with milk, then shaped into balls, fried and served with sweet syrup.
In the current Folklorama50 brochure there are still an Israel Pavilion - Shalom Square, and an India Pavilion, as well as the Punjab Pavilion and the Tamil Pavilion.
The recipe said that oil is best for greasing the pan for the leaf for blintzes.
Combine in a small bowl
1 1/2 Cups flour
1/2 Cup cornstarch
1/4 teaspoon baking powder
Place in a large bowl
2 Cups water
2 Cups milk
1/2 teaspoon salt
Add the dry mixture and beat well.
The batter should be thin. Add water if necessary.
Lightly grease a pan with oil and heat until hot.
Pour enough of the batter into the prepared pan to form a thin leaf, tilting the pan from side to side so that the batter spreads evenly.
Cook until the top is dry and slightly blistered.
Turn onto a clean cloth, cooked side up.
Combine in a small bowl
any canned pie filling
1 Tablespoon lemon juice
dash of cinnamon
grated lemon peel or dash of orange peel
Place a tablespoon of the filling in the centre of a leaf, fold sides to centre, and roll up.
When ready to use, fry lightly in butter.
Serve with sour cream and fruit.
Place in a medium bowl
1 medium onion, chopped finely
2 green chillies (hot), chopped finely
1 teaspoon lemon juice
salt to taste
Blend until it is a fine paste.
1 pound lean ground beef
Grease a skewer with melted butter.
Take a scoop of the meat mixture and wrap around the skewer.
Repeat with remaining skewers and meat.
Barbecue or broil.
Serve garnished with sliced onions, tomatoes, mushrooms, and green peppers.