Merry Christmas! Christmas Cookie Cake & Cannoli Cake (Cake Mix) / Anna Sultana's Pound Cake & Cannoli Pound Cake / A Big Kid’s Christmas by Margaret Ullrich

                             Happy Holidays, everyone.
                               Wishing you and yours
                a Christmas filled with all you hold dear!
                             Thank you for visiting ~
                                       Margaret

Well, the big day has come!
We’ve made it!
Hope you are having a lovely day, filled with everything you wished for.

You’ve earned it… all that baking, ready for everyone to eat.
Soon it’ll all be gone.
No problem. There’s always something new for you to bake.


Hints:

About the Pound Cake…
You can line a greased loaf pan with parchment paper leaving about a 2 inch overhang on the sides so that you can remove it easily.

Instead of the orange or lemon extract you can use 2 Tablespoons of vanilla or any citrus juice in the cake.

You can use 1 Tablespoon each of your favourite three from the following: orange, lemon, lime and grapefruit zest, finely grated, instead of 3 Tablespoons of one type of zest.
Or you can use half and half, or two to one. Your choice. It’s your cake.

While you’ve got the grater out it wouldn’t hurt to grate a bit extra. You can wrap zest in plastic wrap or aluminum, then place in a container and freeze up to a month.

About the Cannoli Pound Cake…
Instead of the chocolate topping you can top the cake with a Simple Syrup:
Place in a small pot
3 Tablespoons water
Heat until hot.
Add
1/4 Cup sugar
Stir to dissolve.
Stir in
1  Tablespoon lime juice *
1  Tablespoon lime zest, finely grated *
Allow simple syrup to cool to room temperature.
Brush over the completely cooled cake.
Let the syrup soak into the cake at least 15 minutes before serving.

* Instead of lime juice and zest, you can use orange, lemon or grapefruit.

If you’re in a rush, or prefer a dusting of confectioners’ sugar, that works, too.
It’s your cake.

                        Christmas Cookie Cake

Grease well a 9 inch springform pan
Heat oven to 325º F

Place in a large mixer bowl
1 box French vanilla cake mix
15 ounces ricotta cheese
3/4 Cup heavy cream
1/2 Cup olive oil
4 large eggs
1 teaspoons almond extract
Beat until smooth.
Pour batter into prepared pan.
Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
Cool completely.
Run a knife around, between the cake and the cake pan, to loosen the cake.
Place the cake on a serving platter.

Place in a small bowl
1/2 cup heavy cream
4 Cups sifted confectioners’ sugar
1 teaspoon vanilla
Beat together, then drizzle over cake.
Sprinkle with multi-coloured sprinkles.
Allow frosting to set 1 hour before slicing and serving.

                        Cannoli Cake

Grease and flour two 9 inch round cake pans

Prepare and bake according to package directions
1 box French vanilla cake mix
A toothpick inserted into the centre should come out clean.
Cool for 10 minutes.
Run a knife around, between the cake and the cake pan, to loosen the cake before removing from pans to wire racks to cool completely.

For filling
Place in a large mixer bowl
16 ounces ricotta cheese
1/2 Cup confectioners’ sugar, sifted 
2 teaspoons cinnamon
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla
Beat until blended.
Stir in
2 ounces semisweet chocolate, finely chopped or miniature chips

For frosting
Place in a clean large mixer bowl
16 ounces Mascarpone cheese
3/4 Cup confectioners' sugar, sifted
1/4 Cup whole milk
2 teaspoons almond extract
1 teaspoon vanilla
Beat on medium speed until creamy. Do not over mix.

Place one cake layer on a serving plate.
Spread with 3/4 of filling.
Top with second cake layer.
Spread remaining filling over top of cake to within 1 inch of edges.
Spread frosting on sides and top, covering the area within 1 inch of edges.
Press into sides of cake
1 Cup sliced almonds
Sprinkle over the seam where the frosting and filling meet on the top
4 Tablespoons miniature semisweet chocolate chips
Refrigerate until serving.


                        Pound Cake

Heavily grease and flour a 9 x 5 inch loaf pan

Sift together into a medium bowl
1 3/4 Cup + 1 Tablespoon flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Set aside.

Combine in a small bowl
1/4 Cup sour cream or plain yogurt
1 teaspoon orange or lemon extract
3 Tablespoons zest, finely grated
Set aside.

Place in a large mixer bowl
1 Cup butter
1 Cup + 2 Tablespoons sugar
Beat until light and fluffy, about 5 minutes.

Add, one at a time, beating well after each addition
4 large eggs

Preheat oven to 350º F

Add half of the dry ingredients into the large mixer bowl.
Blend on low speed until just combined.
Add the sour cream mixture and mix until well blended.
Add the remaining dry ingredients and blend just enough to combine.
Pour the batter into the prepared pan.
Place into the preheated oven and bake for 70 to 75 minutes.
A toothpick inserted into the centre should come out clean.

Remove from oven and allow the loaf to cool in the pan for 10 minutes.
Run a knife around, between the cake and the cake pan, to loosen the cake.
Remove the cake from the pan and place on a wire rack to cool completely.
When cooled, place the cake on a serving platter.

                        Cannoli Pound Cake

Chop finely
8 ounces semi-sweet chocolate

Cut horizontally into 4 slices
1 prepared pound cake

Place in in medium mixer bowl
1 package (4-serving size) vanilla instant pudding 

1 Cup cold milk 

1/2 teaspoon orange extract or orange juice
Beat 2 minutes.
Stir in
1/2 Cup ricotta cheese
1/4 Cup chopped chocolate
Fold in
1 1/2 Cups frozen whipped topping, thawed

Place bottom cake slice on serving plate.
Spread 1/3 of the pudding mixture over the layer.
Place a layer of cake on top and spread the pudding mixture over it two more times.
Top with remaining cake slice.

Place in a small pot
the remaining chocolate

1 Tablespoon butter
Place the pot over low heat and cook, stirring constantly, until butter and chocolate are melted and mixture is blended.
Spread on top of cake and allow to drip down sides.
Refrigerate until serving.                              


                                                            ~~~
In 2004 I wrote a story about when I was 5-years-old and worried if Santa Claus would find me after we moved. I read it on our CKUW radio show '2000 & Counting - Older & Wiser'. For a few years it was an annual tradition for ‘2000 & Counting’ and for ‘Better Than Chocolate’.
After I had first read the story we chatted about when we were children and had realized that our parents were Santa’s main helpers. Here is what I remember of that discussion. Merry Christmas!

So, Santa did find me and my nine-month-old sister.

My fifth Christmas was a time of change for our family. I was becoming American. Thank you, Nonni.

Christmases marked the milestones in my family’s changes. The next Christmas, in addition to a sister, I had a 15-day-old brother. Well, it was the 1950s.

That was a huge Christmas for our family. Santa was in a very generous mood that year. Pop was in his glory. He finally had a son, an heir. Pop's dynasty could begin. He was one up on England’s Prince Philip. We had his family's name. Visions of grandsons were dancing in Pop's head. And there'd be hundreds of descendants to come. He'd be another Abraham. In the 1950s all things were possible.

Another thing that was possible was my learning how to read and write. The next year I was able to write my own letter to Santa. I wanted a bicycle. I asked my parents if they thought Santa would give me a bike. Pop said that I'd been a good girl, helping Ma with the two babies. Ma agreed, saying that I was becoming really good at changing diapers and giving bottles. Yes, they thought Santa would grant me my wish.
 
My siblings were also growing and going after what they wanted. While George had barely been aware of his first Christmas, that year he was a toddler and was fascinated by the Christmas tree. He kept trying to grab the ornaments. Every chance he got, he'd climb onto the sofa and reach out to the branches.

We weren't worried. He just sat on the couch and reached.  

Then George figured out that he'd get closer to the tree if he got on the armrest and then reached for a shiny ball or two. I think he'd have done it, if he hadn't lost his balance and landed on the three kings' camel. That camel wasn't exactly built to carry a toddler. No problem. There were more camels in the 5 & 10.


The big day came.  
I got my bike.
It was blue.
I called it Blue Bird.

I was so glad that I had learned how to write and read. I read anything and everything I could, including the labels on Blue Bird. The seat had been made in one country. The tires in another. The frame in yet a third.  

Suddenly, I had an awful thought.  
The parts of my Blue Bird had been made in different countries.  
Not one label said made in the North Pole.
Nothing had been made in the North Pole.
Nothing had been made by Santa's elves.   

My parents looked at each other, shrugged, and finally admitted that, yes, my bike hadn't been made by Santa's elves. They had bought it. Didn't I like it? Was blue still my favourite colour?
I admitted it was perfect. But what about Santa? Didn’t he like me any more?

They smiled, hugged me and said I was a big girl. I was too big to still believe in Santa. But, since I was a big girl, it was now my job to help the babies believe in Santa for as long as possible.

I was seven… the oldest… not a baby anymore.

In a way I was proud when they called me a big girl.
But I was also scared.
I wasn’t ready to be a big girl.
I felt like I was George reaching for the shiny balls.
I was afraid I would lose my balance and fall on the camel.

Anna Sultana's Ricotta Cheesecake and Cannoli Cheesecake (Baked and No-Bake) / Muriel’s Family Christmas by Margaret Ullrich

Thanks to a huge Colorado Low we folks in Winnipeg have been having our first major snow storm of the season.
And we’re not finished shovelling.
We’re supposed to get more snow during the next two days.
When it comes to Winnipeggers getting exercise in winter, who needs to join a gym?


It’s been a while since I posted a recipe for the no-fail edible tranquilizer, a cheesecake.
In honour of the holiday season, and all its stresses, I’m posting three recipes!

The Ricotta Cheesecake is nice and light and the recipe is pretty simple.
Don’t be confused about the Cannoli cheesecakes.
Many of you know that Cannoli is an Italian pastry made of fried pastry dough tubes, ranging in size from 3 to 8 inches, and filled with ricotta and chocolate bits.
You won’t be expected to deep fry or stuff anything for the Cannoli Cheesecakes.
They are just ricotta cheesecakes with a bit of chocolate.

Ah… cheesecake and chocolate!
Don’t you feel calmer just thinking about that?


Hints:

About the Ricotta Cheesecake and No-Bake Cannoli Cheesecake…
If you have a package of graham cracker crumbs, you could use their recipe for the crust.

Don’t have mini chocolate chips? Don’t make an extra trip to the store.
Just use what you have. You could even chop finely a chocolate bar, or two.

About the Cannoli Cheesecake…
If you don’t have a box of cannoli shells you can use any cookies you like or have already.


                        Ricotta Cheesecake

Generously grease a springform pan with butter.

Melt
1/2 Cup butter

Place in medium bowl and crush
18 graham crackers
Stir in the melted butter.
Firmly press the graham cracker mixture into the bottom and along the sides of the springform pan, then set aside.

Sift together into a small bowl
1/3 Cup flour
1 Cup sugar

Place in a medium bowl
4 Cups ricotta cheese
1/2 teaspoons orange extract
Stir together, then slowly fold in the flour mixture until well blended and smooth.

Preheat oven to 325º F

Add, one at a time
6 large eggs
Continuing to blend after each addition.
Stir in
1 teaspoon vanilla

Pour cheese mixture into the graham crust and gently smooth top with a spatula.       
Bake 60 to 70 minutes, until cake is firm throughout the centre.  
Remove pan from oven and let sit on counter 2 hours.
Refrigerate for 2 to 3 hours.
Run a knife around to loosen the cake before removing the outer part of pan.
Generously dust the cheesecake with sifted confectioners’ sugar.
Store leftovers in refrigerator.


                        Cannoli Cheesecake

Line a 9 inch springform pan with parchment.

Crush
7 ounce package cannoli shells
Stir in
3 Tablespoons unsalted butter, melted
2 Tablespoons sugar
Press crumbs firmly onto bottom of pan.
Bake 10 minutes, then let cool.

Place in a large mixer bowl
4 Cups ricotta cheese
1 1/2 Cups sugar
1/4 Cup flour
Beat on medium speed until well blended.
Add
1/2 Cup heavy cream
2 teaspoons vanilla
1/2 teaspoon orange extract
Mix well.

Preheat oven to 350º F

Add, 1 at a time
5 large eggs
After each addition mix just until blended.
Pour cheese mixture over the crust.
Bake for 1 hour and 15 minutes.
Remove from oven and sprinkle over top
1/3 Cup mini chocolate chips
Press chips in lightly.
Continue to bake 10 more minutes, until centre is almost set.
Remove from oven and let sit on counter 2 hours.
Refrigerate for 2 to 3 hours.
Run a knife around to loosen the cake before removing the outer part of pan.

Before serving sprinkle with
1/4 Cup confectioners’ sugar
Top with whipped cream, if desired.
Store leftovers in refrigerator.


                        No-Bake Cannoli Cheesecake

Generously grease a springform pan with butter.

Melt
1/2 Cup butter

Place in medium bowl and crush
18 graham crackers
Stir in the melted butter.
Firmly press the graham cracker mixture into the bottom and along the sides of the springform pan, then set aside.

Place in a large mixer bowl
16 ounces cream cheese, softened at room temperature
Beat cream cheese until fluffy.
Add
1 1/2 Cups heavy cream
Beat until fluffy, then add
1 Cup ricotta
2/3 Cup confectioners’ sugar
Beat until fluffy.
Stir in
2 teaspoons lemon extract
2 teaspoons vanilla
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
Fold in
1 Cup mini chocolate chips
Pour cheese mixture into graham crust and gently smooth top with spatula.
Top with
1/2 Cup mini chocolate chips
1 Cup crushed cannoli shells, for garnish (optional)
Freeze until firm, at least 3 hours.
Let soften 15 minutes before serving, then slice.
Run a knife around to loosen the cake before removing the outer part of pan.
Store leftovers in the freezer or refrigerator.

                                                       ~~~
This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about family holiday dinners. 
Being politically correct - and politically sensitive - was just starting around the turn of the century.
It was and is still a part of menu planning.

The family that eats a holiday dinner together… can still be in for a whole lot of trouble.


My friend Muriel still hasn't recovered from last Christmas.

The poor dear had tried to please everybody. Solomon couldn't have pulled that off. Muriel was willing to go with the flow, but she was caught in a tsunami. Her husband Tom is a simple man with simple tastes. He just wanted a roasted bird with stuffing and cranberry sauce.

He should never have had children.

Their eldest daughter, Donna, keeps up with trends. Muriel had asked Donna to bring the appetizers. Muriel expected their traditional celery sticks with cream cheese, crackers and cheese cubes. Donna waltzed in with an oriental party pack and assorted seafood and chicken wing platters. Something for everyone. Uh, huh.
Tom backed off when he saw the egg rolls. "I don't like Chinese."
Donna said, "I got you BBQ chicken wings."
Ignoring her, Tom said, "They don't serve bread." He went to the kitchen for bread.


Then Betty arrived. Betty lives in a commune and supports the rights of everything and everybody… except those of the hostess. Betty always carried tofu because she never ate dairy products or anything with eyes or eggs. Muriel had prepared a nice salad for Betty. Not good enough.
"Were the pickers paid a decent wage?"
"The lettuce had a union label."
"I only eat organically grown food. Did they use manure."
"We had to scrub the carrots with bleach to get the E coli off."
"Oh... okay."
Tom heard E coli and reached for another slice of bread.


Finally their son Bill arrived with his wife Carol and their children, Krystal and Jason. Bill and Carol had every allergy in the book. Bill also had high cholesterol and Carol had her waistline. They avoided the platters of appetizers and drank the water that they had brought.

Krystal, a tender-hearted child, burst into tears when she saw the chicken wings.
"Oh, those poor birdies. Do you know how they treat chickens, Grandma?"

Muriel figured the birds were better off than she was. They never had to make a holiday dinner for the family. But this was her granddaughter.
"Krystal, dear, these birdies lived in a happy place where they laughed and played and sang songs for a long, long time. Then one day they just went to sleep and, just like butterflies, they turned into chicken wings."
"Oh... okay."
Who says the next generation knows it all?
Tom heard Muriel's tale of the laughing, singing chickens, figured she'd finally lost it, and ate more bread.

Ignored by his elders, Jason gobbled a fistful of seafood appetizers and started wheezing. Muriel packed away the appetizers before her children could start a food fight and led them to the main event.


The table looked like a sailboat regatta that had been designed by Martha Stewart. Every dish had a tiny flag listing all of the ingredients. Muriel did not want to have to call the paramedics again. Krystal cried when she saw the turkey.

When Betty reached for the potatoes, Bill said, "But they have eyes". Betty meant to kick her brother, but got her sister-in-law, Carol, who screamed and kicked back. Muriel yelled at her kids. The holiday dinner was just like always. Damn.

After everyone had eaten what they could, Muriel brought out a carafe of hot cranberry apple cider. This was her gift to herself. Seeing all the different coffees at the supermarket had made her go all whoozie. Whatever happened to plain old coffee, black or with cream? Muriel’s children didn't say a word while visions of cappuccinos, espressos and lattes danced in their heads.

Betty was in charge of the dessert. She had created something that was just what the doctor ordered. No eggs, no cream, no butter, and no taste.
Tom just saw a pumpkin pie and it looked fine. He helped himself to a slice, smiled and thought that Betty was returning to the food of her mother.

But, something tasted... off. Maybe a new spice?
"Betty, what's in this pie," he asked.
"Tofu."
"Geez." Tom reached for the bread.

Jason had wheezed throughout the whole meal.
All in all, it had been just another family holiday get together.


God help Muriel. The holidays are back.

Anna Sultana’s Ricotta Cookies and Christmas Cake / 1930s Dollar Fruitcake (Winnipeg Free Press) / Tossing Christmas Cookies by Margaret Ullrich

 

It's that time of year.
All together now: Tradition... Tradition...
I know that most of the time everyone just does what they have - or want - to do.
But now it’s the holiday season, and there are rules - I mean, traditions - that must be followed.
Yippee kay yoh kay yay!


Back in December, 2009 I posted the recipe for the Winnipeg Free Press’s 1930s Dollar Fruitcake in my blog Winnipeg is Better Than Chocolate.
It’s been a popular post every December and it just occurred to me that, if you haven’t been reading my Winnipeg blog, you haven’t seen the recipe.
So, I’m reposting it here.

Ma wouldn’t have made that fruitcake, but she did make Ricotta Cookies.
Why not? It was an easy, and sneaky, way to get more cheese into us.

Ricotta Cookies, when fresh from the oven, can be used as shortcake.
In the summer, instead of putting icing on the cookies, Ma sometimes topped the cookies with mashed sugared berries and added a dollop of whipped cream.
For the grown-ups she’d add a dash of booze to the fruit.

If you don’t want to make a fruitcake but want a cake for your holiday dinner you could make this Christmas Cake.
It has layers of almond butter cake, a jam filling, and a chocolate icing.


Hints:

About the Ricotta Cookies…

As with all cookies, have the butter and eggs at room temperature so that the butter is soft enough to blend easily with the sugar.

The extra fat in whole milk ricotta helps make soft, tender cookies.


The cookies are often flavoured with lemon or anise extract, but you could use vanilla or almond or orange extract. You could use one flavour in the cookies and a different one in the icing. You could divide the batter and use a different flavouring in each batch.

The dough can be made ahead of time and stored, covered, in the refrigerator for a few days. The unbaked dough does not freeze well.

If you have 2 cookie sheets allow them to cool completely before using for the second batch. Refrigerate the remaining dough while working on the first portion.

Unglazed cookies can be stored in an airtight container.
Let frosted cookies dry for at least 2 hours before placing them in a covered, not airtight, container with wax paper separating each layer. Store at room temperature.

The glaze softens over time. If giving as gifts, frost on the day you deliver.

You could also use a buttercream frosting.

It is best to eat them within 5 days.

Baked unfrosted Ricotta Cookies freeze well.


About the Christmas Cake…

To evenly divide the batter, use a kitchen scale and weigh out the batter in each bowl.

Add as much food colouring as you like. I used 1/2 teaspoon of each colour.

Chill the cake to produce fewer crumbs. Score around the cake layer and cut only a little bit at a time. When cutting the layer in half use a long serrated knife and keep it parallel to your work surface.
If a cake does split when you are cutting it, fit the pieces back together and use a bit of jam as glue. Place the split layers in the centre of the cake and no one will know.


About the 1930s Dollar Fruitcake…

During the early 1930s this recipe cost $1 to make.
By 1974 the cost of those same ingredients had increased to more than $4.
By 1979 the price passed $8.
Now? Don't ask. Just enjoy.



                        Ricotta Cookies

48 cookies

Line 4 cookie sheets with parchment paper
or use 4 ungreased cookie sheets
                 
Sift together
4 1/2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Place in a large bowl
1/2 pound butter, softened
Cream thoroughly, then add, 1/2 cup at a time
2 Cups sugar
Continue creaming until well blended.
Add
1 pound whole milk ricotta

2 eggs

1 teaspoon vanilla
1 teaspoon extract of your choice, or more vanilla
Beat well.
Add sifted ingredients to the batter.

Preheat oven to 350º F

Drop about a teaspoon of dough two inches apart on 2 baking sheets.
Place in the oven and bake 10 to 13 minutes, until edges are lightly browned.

WHILE COOKIES ARE BAKING make cookies with the remaining dough and place on other 2 baking sheets.
Remove cookies from the oven when the edges are lightly browned.
Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely before icing.
Bake remaining cookies.

Icing:

Place in large mixer bowl
1/4 Cup butter
3 Tablespoon milk
1/2 teaspoon vanilla or lemon extract
Blend well, then gradually add
2 Cups confectioners’ sugar
Spread icing on top of the cookies.
While the frosting is still wet top with
multi-coloured sprinkles or coloured sugar


                        Christmas Cake

Grease and flour three 8 inch cake pans

For the cake

Sift together in a medium bowl
2 3/4 Cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Set aside.

Place in a large bowl of an electric mixer
10 ounces almond paste, broken into small pieces
1 1/2 Cups unsalted butter, softened
Beat together until thoroughly combined, about 4 minutes.
Add in, 1/2 cup at a time
2 Cups sugar
Mix until fluffy and  thoroughly combined, about 3 minutes.
Stir in
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Beat in, one at a time, until blended
5 large eggs
Stop the mixer and scrape down the sides and bottom of the bowl.
Making 3 dry and 2 liquid additions add
the flour mixture
3/4 Cup whole milk
Mix only until the dry ingredients are just blended. Do not over mix as the batter will also be mixed when you add the colouring.

Pre-heat oven to 350º F

Evenly divide the batter into 3 separate bowls.
Add to the first bowl
1/2 teaspoon red food colouring
Add to the second bowl
1/2 teaspoon green food colouring
Mix each bowl until combined.
Pour the red batter into a prepared pan, the green batter into the second pan, and the uncoloured batter into the third pan.
Bake for 28 - 32 minutes, until a toothpick inserted into the centre of the cake comes out clean.
Cool on a wire rack for 15 minutes.
Remove the cakes from their pans.
Let the cakes cool completely.
Refrigerate before slicing each cake in half horizontally to have 6 layers of cake.

For the frosting

Melt
8 ounces semi-sweet or dark chocolate
Allow to cool thoroughly.

Place in a large mixer bowl
1 Cup unsalted butter, softened
Beat until smooth and creamy.
With the mixer on low, gradually add
1 1/2 Cups confectioners’ sugar
1/3 Cup unsweetened cocoa powder
2 Tablespoons hot water
1/2 teaspoon vanilla
pinch salt
Turn the mixer up to medium and mix until combined.
Add the cooled melted chocolate and mix until combined.

To assemble

Have on hand
3/4 to 1 Cup raspberry jam

Leave a layer that has a bottom of a cake layer uncovered with jam so that you can have a top layer that is flat and unsliced.
Spread 2 to 3 Tablespoons of the raspberry jam on top of 5 layers of cake.
Stack the layers, alternating the colours, with the top of the cake being unsliced.
Ice the cake with the chocolate frosting.
If the frosting is too thick to spread, add in more hot water, a teaspoon at a time.
If it is too runny, place it in the refrigerator a few minutes.

If you wish to add sprinkles:
The frosting sets quickly. Add sprinkles while the frosting is still fresh so they will stick.


                        1930s Dollar Fruitcake (Winnipeg Free Press)

Line a 9-inch tube pan with greased brown paper or heavy-duty aluminum foil

Pour boiling water over
1 pound sultana raisins
Place raisins between paper towels and dry thoroughly.
Set aside.

Halve
1/2 pound candied cherries

Chop
1/2 Cup blanched almonds
1/2 Cup walnuts

Place in a measuring cup
1/4 Cup fruit juice (orange, apple, grape or juice from canned fruit)
1/2 teaspoon brandy flavouring or almond extract

Place in a large bowl
the washed and dried raisins
the halved candied cherries
the chopped blanched almonds and walnuts
2 Cups mixed peel

Sift together
2 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Sift again over the fruits and nuts, then stir until each piece is coated.

Place in a large mixer bowl
1 Cup butter
Cream until light and fluffy.
Gradually blend in
1 Cup sugar

Beat in, one at a time, until blended
3 eggs

Preheat oven to 300º F

Making 3 dry and 2 liquid additions, stir the flour / fruit mixture alternately with the fruit juice into the butter / sugar mixture.

Spoon the batter into the prepared pan.
Bake 2 1/4 to 2 3/4 hours, until the cake starts to pull away from the side of the pan.

Remove pan from oven and let the cake cool in the pan on a rack.
Remove cake from pan and allow to cool thoroughly.
Wrap well and store in airtight container.

                                                       ~~~
I also wrote the following essay about Christmas traditions for our CKUW radio show ‘2000 & Counting’. Over the years our listeners asked for some seasonal stories to be repeated.
They seemed to like being reminded that we were all in the same holiday boat, a communal ship which made us feel like we were all sinking fast.

Ah… Christmas shopping, holiday baking and holiday customs…
Why do we do it?

I don't know about you, but as far as I'm concerned, there are two questions no one should ever ask a woman.

The first is How old are you?
The second is Have you done your holiday baking yet?

Why is it that, when the thermometer falls, we're supposed to bake? 
Does the Queen whip up a fruitcake before writing her speech?
I don't think so.  

Holiday baking has been with us an awfully long time.
Did you know that ginger was popular in Greece over 5,000 years ago? The Egyptians were eating gingerbread when the great pyramid of Cheops was just a brick and a prayer. I wonder what their gingerbread men looked like.

A few years after Egypt's building boom, an English King and his hunting party got lost in a blizzard on Christmas Eve. Well, they were clever lads full of English pluck, so they threw everything they had - meat, flour, sugar, apples, ale and brandy - into a bag and cooked it. Wallah!!  Plum pudding. The Iron Chef would've been proud.  

On Christmas Day in 1666, Samuel Pepys wrote in his diary that he had risen earlier than his wife Who was desirous to sleep having sat up till four this morning seeing her maids make mince pies. 
I really admire Mrs. P. She just sat and watched her maids do the work, yet her husband felt guilty about her workload. How did she get him to suffer like that?   

Some Christmas carols seem a little too focused on food.  For example:
     Now bring us some figgy pudding and a cup of good cheer!
     We won't go until we get some, so bring it out here.
Those were somebody's friends?  Somebody should've called the cops.


Holiday baking has followed us into modern times. The 1970s was the decade of old time family television shows like The Waltons and memoir books.
Have you ever browsed through a memoir book? It could make you weep. They reminded us of times like this...
Evenings when a cold blustery wind howled outside were perfect for sorting through recipes. They were cozy times. The children were sitting at the oak table helping Mama chop fruit and raisins. Papa was cracking and shelling nuts and crushing fresh spices in the grinder.

Isn't that sweet? Sentences like that convinced me that if we did things just like people did before television was invented, the world would be a kinder, gentler place.

We'll never know. Paul told me, in no uncertain terms, that he was too busy to grind nuts for a cake he didn't even want.
Alright. Scratch Paul grinding his nuts. I bought ground nuts.

Step two... the batter had to be mixed. Back to that memoir...
When all the fruits were in, Grandmother called, 'Come, stir the batter!'
We all took turns giving it a stir - clockwise for good luck - and made a wish.

I made a batter, threw in the fruits and called out Come, stir the batter!

Carl pointed to the electric mixer sitting on the counter and said that he was staying on the eighth level of his computer game, The Temple of Ra. He also told me, in no uncertain terms, that he was too busy to stir batter for a cake he didn't even want.

I stirred the batter, clockwise.
Don't ask what I wished.


It's been downhill ever since. Do you know about the charming Swedish custom of hiding a whole almond in a serving bowl of rice pudding? The lucky person who finds the almond has to get married or do the dishes. Either my husband or my son - the fink never confessed - managed to swallow the almond every time.

I tried the German version: whoever finds the almond receives a marzipan pig. By then Paul and Carl had their own tradition: swallowing the almond. I felt so guilty looking at that poor rejected pig.
I started my own tradition and ate him... along with the cake.

There's a Christmas carol that goes: Christmas is coming, the goose is getting fat...

Well, the goose isn't the only one.

Anna Sultana’s Gnocchi with Sausage & Tomatoes or with Peas & Pancetta; Homemade Gnocchi / Proof That God Is Not A Woman by Margaret Ullrich

 

Goodness! A week has gone by since I posted the tortellini and spaghetti recipes.
Gotta love tortellini and spaghetti.
Great budget stretchers.

Another budget hero, gnocchi, is easy to make and is a great way to use up leftover boiled or baked potatoes.
Along with these recipes, they can also be pan-fried and served with tomato sauce or butter and cheese.

Just like tortellini, gnocchi can be found in most supermarkets, usually in the deli section.
Shelf-stable gnocchi, usually packaged in vacuum-sealed containers, can be found in the pasta aisle.

Ma never served homemade gnocchi. We had lots of potatoes - mashed, baked, boiled, pan-fried, and roasted. Ma never got really fancy with her potatoes. Interesting since Malta produces enough potatoes to export to Holland.

I would compare the gnocchi to Ma's ravioli - Ravjul in Maltese. They're both starchy. They're both filling. They both cook in boiling water.


Hints:

About Gnocchi with Sausages & Tomatoes…
Use any sausage you like. You can go spicy, as with jalapeño sausages, or mild with breakfast sausages, if that is what you have in your fridge.
Parmesan cheese also goes well with this dish.

Don’t use a non-stick skillet if you want the sausages to have a nice crisp surface.
Two cups of tomatoes, sliced, can be used instead of the cherry or grape tomatoes.
Don’t have fresh basil? Dried basil (about 2 Tablespoons) works well.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

About the Gnocchi with Peas & Pancetta…
No pancetta? No problem. Bacon is fine and will add a stronger, smoky flavour.
Canadian bacon, salt pork, prosciutto, smoked ham, or smoked sausage are also good.

About the Gnocchi…
The shaped gnocchi can be refrigerated overnight.

To freeze uncooked gnocchi place them in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for 1 to 4 hours.
Transfer the baking sheet to the freezer and freeze until solid, about 1 hour.
Transfer frozen gnocchi to freezer bags and seal.
Gnocchi can be frozen up to one month. Do not thaw before cooking.

Gnocchi is also delicious with tomato sauce, or bolognese sauce, or just some butter, with or without garlic and sage.


                        Gnocchi with Sausages & Tomatoes

Serves 4

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound frozen or shelf-stable gnocchi
Cook for 2 minutes or according to package directions.
Drain and toss with a drizzle of olive oil.
Place in a 10-inch or larger skillet
2 Tablespoons olive oil
Heat over medium heat and add
9 ounces cooked sausages, sliced into 1/4-inch-thick coins
Cook until the sausages begin to brown, 2 to 3 minutes.
Push the sausages to the edge of the skillet and turn the heat up to high.
Add
1 pint cherry or grape tomatoes, sliced in half lengthwise, skin down 
Cook 1 to 2 minutes then stir in the sausage and cook about 2 minutes more.
Stir in gnocchi and cook until all is combined, but the tomatoes are still firm.
Remove the skillet from the heat and stir in
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
Season with salt and pepper and serve immediately. 


                        Gnocchi with Peas & Pancetta

Serves 4

Finely chop
2 Tablespoons onions
1 teaspoon garlic

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound frozen or shelf-stable gnocchi
Cook for 2 minutes or according to package directions.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place in a skillet
1 Tablespoon olive oil
4 ounces pancetta, diced
Lightly brown the pancetta over a low flame.
Add the chopped onion and garlic and fry 3 minutes.
Add
1 Cup frozen peas
1/2 Cup chicken broth
Cover and let simmer until peas are tender but not mushy.
Stir in
1 Tablespoon butter
1/4 Cup cream or evaporated milk
Let simmer on low to form a thin sauce.
Add salt and pepper to taste.
Add the cooked gnocchi and let simmer on low heat to form a thin sauce.
Add salt and pepper to taste.
Drain the gnocchi and add to the pan with the peas.
Add
2 Tablespoons grated Parmesan cheese and stir on low heat 2 minutes.
Serve immediately.


                        Homemade Gnocchi

Serves 6

Preheat oven 400º F

Pierce with a fork
2 medium russet potatoes
Place potatoes on a baking sheet, place in oven and bake until tender, about 1 hour.
Let cool completely.
Cut in half, scoop the flesh into a medium bowl and mash.
Transfer to a large bowl and stir in
1 1/2 Cups flour
1/2 Cup ricotta
1/4 Cup grated Parmesan cheese
1 large egg
3/4 teaspoon salt
1/4 teaspoon pepper

Divide dough into 6 equal pieces.
Working on a lightly floured surface and sprinkling with additional flour as needed to prevent sticking, roll each piece into an 18-inch long rope, about 1-inch in diameter.
Using a sharp knife, cut each rope into 3/4-inch bite-size pieces.
Transfer to a baking sheet.

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4 to 6 minutes.
Drain well and serve or use as an ingredient in the above recipes.
 

                                                                ~~~
Another essay I wrote for the CKUW radio show ‘2000 & Counting' was about the sexuality of God. Okay… we were getting desperate. But some valid - and not so valid - points were brought up.
Here was my view on the issue, and a few of my female co-hosts agreed.

Whenever I wonder if God is a man - which I admit isn't often - all I have to do is remember the ho-ho-ho good time we women have during holidays.

Yep… God is a man.

He sits and expects a holiday to happen. It happened last year, right? No problem. He just sat and wallah! A holiday complete with a big dinner, a fancy dessert and gifts.


Okay, ladies, we know holidays take a ton of work. Remember the commercial in which we heard Nat King Cole singing about Mrs. Santa Claus? We saw a woman throwing toys into a cart with one hand, keeping a toddler from jumping out of the cart with another hand and clutching a preschooler with another hand.

Of course she had three hands. She was a Mom.

Admit it. We don't have holidays because we like them. They're part of our culture, our civilization. Yeah... So is cleaning the toilet.
But women are tradition keepers, so we keep responding like Pavlov's dogs when we read stuff like:

While winds howled, we gathered around the fire and sorted recipes.
At the oak table the children chopped fruit and raisins,
while Papa happily crushed nuts and spices in the grinder.

Let's think about that little scene... Sorting recipes? We now have mixes.
Children chopping raisins? Sure. Yank a gameboy out of a kid's hands, give him a big sharp knife and some raisins and you'll both end up on the 6 o'clock news.
Papa crushing his nuts in a what? No, thank you.

Remember how we thought technology would give us loads of leisure?
Uh huh. Technology means that in a public washroom, you and a dozen other women can hear your cellphone playing Up a Lazy River. Oh, for the days when we could pee in peace.

Think you can rest when you're retired? Surprise! You've unloaded your youngest, just to be begged by your oldest - the one with the Masters degree you worked to pay for - to babysit her kids while she and her partner hold down a couple of Macjobs apiece.
Oh, and your Mom could now use some help.

And now the holidays are back.

Okay, grab a pen and paper and sit down. Why are you doing this?
For some Jesus is the reason for the season. Okay, that's a start.
God became human. Humans can't become God.
So get rid of the crap that's crept into the creche.

What's important to you and your family?
Not to the neighbours, not to the in-laws and not to the stores. Set your own priorities.
Don't let the urgent, like making fancy decorations, keep you from the important, like spending time together.
If anyone tries to talk you into doing something extra, just say NO.

Back to the old time Christmas. Maybe chopping and crushing was their idea of a crackerjack good time. But, if your kids just want Oreoes, why stay up till midnight making weird sugar cookies that can't fit into a glass of milk?
I know. It's tradition.
Delegate the cookies. Bang open a tube of cookie dough and let the kids get creative while you take pictures. They'll actually eat those cookies.

Did you invite someone who thinks store bought is not fit for the holidays?
Stock up now, destroy the wrappings, toss your cookies into bread bags and freeze them.
Remember how in the 60s we distressed furniture?
When it's Show Time, pop the cookies into the oven for nice burnt edges.
And muck up the fruitcake's icing.
The snob will praise you and wolf down anything that doesn't look like it was made by a professional.

Speaking of professional, avoid The Stewart.
If you do watch Martha, remember: It's TV. Look at the credits. She has an army helping her. They bake 30 cakes and she shows the best one. She doesn't do all that work when she's bone tired after putting in a 12 hour day.
Martha is human, too.
You've seen blooper shows. Trust me. Martha bloopers.

Do you have a friend who thinks she's Martha?
Whoopee for her.
Like your Mama done told you, If your friend jumped off a bridge would you do it, too?
There has to be something your pal hates to do. Swap your expertise for hers.
Yes, you are good at something. She bakes, you wrap. See?

Ever feel that if you don't do everything the family's been doing since the Stone Age, the holidays will be ruined forever, it will be all your fault and the family will never recover?
That's Mama Guilt.
According to a psychologist, Guilt feelings are a messy mixture of insecurity, self-doubt, self-condemnation, self-judgment, anxiety and fear.
Dump the guilt.
Make a list of the things you think you have to do, including making that relish that's been in the family since the Black Death.
After dinner, before everyone runs off, read the list.
If something gets big smiles, it's a keeper.
If you say relish and people make barfing sounds, cross it out.
If your family's polite, think about last year.
If you were serving leftover Christmas relish with the Easter ham, lose the recipe.

Office and Organization Parties were once a fun way for spouses to meet the other important people in their mate’s life.
Now both spouses have been invited to parties - and guess what, they're always on the same night - and The Wives and The Husbands can't face another plate of appetizers.
Stay home. Your pals will save you a copy of the secretary's xeroxed butt.

Cards used to be nice and simple, with pretty pictures and cheery messages.
Just sign and send. Then some fool started printing up long bragging letters.
Don't write The Letter. Your friends will love you.

Back to the three-handed Mom pulling toys off the shelves like they were free samples.
There are four weeks left until Christmas.
Think that's a long time?
How many New Year's resolutions have you done in the last eleven months?
Neither have I.

Anna Sultana’s Ricotta Pie

Oh, my! It’s almost September!
I hope it’s been a good summer for you.

It seems that we’re going to be a bit more normal this year.
According to the commercials the kids are really looking forward to seeing their classmates in person instead of on a screen.

Hope everything goes well and that everyone stays safe and well.

I took a peak at the ‘Top Recipes’ lists on the right side of this blog.
Carmela Soprano's Ricotta - Pineapple Pie (Cheesecake) is currently the top recipe for both last month and last week.
It was the ricotta pie that Carmela Soprano took to Joan O'Connell in hopes that she would write Meadow a recommendation into Georgetown.
Maybe it did the job.

I posted that recipe in February, 2013, and it sure has proven to be a winner.
But, I never posted Ma’s recipe for Ricotta Pie.
In my opinion Ma’s recipe makes a better pie.
Ma’s pie is lighter than cheesecake, more like a thick custard, and really good.

Ma usually cooked family-sized recipes.
There were times when she was cooking for seven people, so she wanted to get as much as she could for the time she had put into preparing her recipes.

Ma’s recipe for Ricotta Pie will give you two pies.
Don’t worry… it will get eaten long before it goes bad.
Sometimes we ate it for breakfast.
Yes, it’s just that nutritious… and good.


Cheesecake has had a long and interesting history.
The first cheesecake recipe was made around 230 A.D. by Athenaeus, a Greek writer.
Since then, cheesecake in one form or another has become popular around the world.

The New York cheesecake is a simple mix of cream cheese, cream, eggs and sugar, with or without a sour cream topping, while the Japanese cheesecake is a cross between a sponge cake and a souffle, and tastes more eggy than creamy.

A German cheesecake has a flour crust and quark, a dairy product made from sour milk, while the English make their cheesecakes with a crushed cookie crust and topped with a berry compote or lemon curd.

Every country has created its own special cheesecake… including the Maltese.


Hints:

If you’re in a rush you can use a pre-made crust.

Ricotta is a soft bland cheese.
The texture is like a very well blended, smooth cottage cheese.
Ricotta is easier to work with than cream cheese which, if not fully softened to room temperature before blending, will result in a crumbly instead of a smooth cheesecake.

If you’d like you can add about 1/4 Cup mini-chocolate chips or 1 Tablespoon lemon zest per pie - more or less - to the filling before baking.

The pies do firm up in the refrigerator after they have cooled.
If you want a custard with more heft you can add 1/2 Cup rice to the filling before baking.
It is very traditional and will be more like a rice pudding, which is more filling.
Like I said, Ma wanted to get full value for the time she put into her baking.

The pies can also be topped with fresh fruit or canned pie filling, either blueberry or cherry or apple.
Or you can make the pineapple topping Carmela made for her Ricotta - Pineapple Pie.
This recipe is enough to top one pie:

Saving 1/2 Cup of the syrup, drain well
1 20-ounce can crushed pineapple in syrup

In a medium saucepan combine
1/4 Cup sugar
1 Tablespoon cornstarch  
Stir in
1/2 Cup reserved pineapple syrup
2 teaspoons lemon juice
Cook, stirring until thickened, about 1 minute.
Add
the drained pineapple
Remove from heat and let cool.

Spread the pineapple mixture over the pie.
Cover and chill at least 1 hour before serving.


                                                Pat-in Pie Crust

Place in each of two 9-inch pie pan
1 1/2 Cups flour
1 1/2 teaspoons sugar         
3/4 teaspoon salt
Mix together.

Place in a measuring cup
1/2 cup oil
3 tablespoons cold milk
Beat together until creamy.
Add the liquid mixture to the flour mixture in one pan and blend well.
Spread the mixture in the pan and pat in to line the pan.
Set aside.

Make another mixture of oil and milk and add to the flour mixture in the second pan.
Blend well, spread the mixture in the pan and pat in to line the pan.
Set aside.


                                                Ricotta Pie

Preheat the oven to 325º F

Ricotta Filling

Place in a large bowl
2 pounds ricotta cheese
6 large eggs
Stir together until smooth.
Stir in
1 1/4 Cups sugar
1 teaspoon vanilla
1 Cup heavy cream
1 Cup milk
1/2 teaspoon cinnamon

Pour the ricotta filling evenly into both pie pans.
Cover the edges of crust all the way around with foil.
Place pies in the oven.
Bake for 30 minutes.
Take the pies from the oven and remove the foil.
Bake an additional 45 minutes, until the crust is golden and a sharp knife inserted in the centre comes out clean.
Cool completely, then refrigerate 2 hours before serving.
Garnish with whipped cream and lemon zest if desired (or see hints).

Pasticchio and Moussaka, family-size Folklorama recipes

Pasticchio

 

About two years ago I spent a few months posting recipes from the Folklorama pavilions which had been on display during the summer of 1980.

I also described what they were like and what they thought was important to share with visitors.
It was interesting seeing how the cultural mixture in Winnipeg has changed over a span of forty years.

The crafts and dances have always been varied and unique.
But, no matter where people came from, they all have had great food.

One of our favourites has always been the Greek pavilion.
What’s not to love? They have it all - great food, unique displays and dancing!

When I posted about the pavilion I included their recipe for pasticchio.
Of course it was authentic and delicious.
But, to be honest, a bit too much for the average family.
Especially now when we can’t invite friends and family to share the feast.


Because of Covid-19, Folklorama has been cancelled for its second summer.
Just like last year, we’ll miss going to it, but it’s understandable.
Covid-19 won’t prevent us from enjoying a plate Greek food anytime we want.
Maybe we’ll sip some ouzo and watch Zorba or My Big Fat Greek Wedding.
Opa!!


Hints:
If you don’t have ricotta, you can substitute cottage cheese.
Serve either recipe with a crisp salad or a cooked vegetable, such as garlic green beans.

The seasoning is a start.
If you want your dish more or less spicy, adjust to taste.

About the Pasticchio…
I usually use penne, but ziti or elbow macaroni or any tubular pasta will also work.
The eggplant is optional. Don’t have it or like it, no problem.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio.

About the Moussaka…
If you don’t want the layer of cheese in the middle you could leave it out.
Or you could just use a layer of the cheese you prefer... or have on hand.


                        Pasticchio

Have on hand 2 8-inch square pans

Wash and cube
1 small eggplant

Chop
1 small onion

Have on hand
1 pound ricotta

Place in a large pot
4 quarts water
salt to taste
Bring water to a boil.
Add
1 pound macaroni 

Cook, stirring frequently, until the pasta is al dente - about 8-10 minutes.
Drain, blanch with cold water in a large bowl, and set aside.

Place in a dutch oven
4 Tablespoons olive oil
Add the cubed eggplant and sauté over medium heat for about 5 minutes.
Place the cooked eggplant in a bowl and set aside.

Place in the same dutch oven
2 Tablespoons butter
Add
the chopped onion
6 ounces lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Stir in
5 1/2 ounces tomato paste
1 Cup dry white wine
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon paprika
the cooked eggplant
Bring to a boil, then reduce heat and simmer, covered, 15 minutes.

While the sauce is simmering, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Stirring continuously to avoid lumps, add gradually
1/2 Cup flour
Cook 1 minute.
Add gradually while stirring
4 Cups milk
Stir until the sauce is thickened.
Stir in
1/2 Cup grated Parmesan cheese
1 teaspoon salt
Stirring, cook another 2 minutes.
Remove 2 Cups of the sauce and set aside.

Add to the sauce remaining in the Dutch oven
the cooked pasta
3 large eggs
1/4 Cup grated Parmesan cheese
Stir well to combine.

Preheat oven 350º F

Place one fourth of the macaroni mixture in each pan.
Top each pan of macaroni with
1/2 pound ricotta
Cover each pan with half of the beef eggplant sauce.
Top the beef eggplant sauce with the remaining pasta.
Pour 1 Cup of the reserved sauce over each pan.
Sprinkle over each pan
grated Parmesan cheese, to taste

Bake at 350º F for 30 minutes.
Cool for 10 minutes before serving.


                        Moussaka

Grease 2 8-inch square pans

Thinly slice
2 pounds potatoes

Place in a dutch oven
2 quarts water
salt to taste
Bring to a boil.
Add the potatoes slices.
Blanch the slices in for two minutes and drain.
Set aside.

Combine in a bowl
1 Cup feta cheese, crumbled
2 Cups ricotta
Set aside.

Chop
3 medium onions

Place in the same dutch oven
4 Tablespoons olive oil
Add
the chopped onion
1 pound lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Add
5 1/2 ounces tomato paste (optional)
4 Tablespoons dried parsley
1 teaspoon dried thyme
1 Tablespoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Simmer, covered, 15 minutes.
Stir in
2 large eggs
2 Tablespoons milk

Preheat oven 350º F

Place one fourth of the blanched potato slices in each pan.
Top each pan of potatoes with
1/4 of the meat sauce
1/2 of the cheese mixture
1/4 of the meat sauce
the remaining potato slices

Bake at 350º F for 30 minutes.

While the potatoes are baking, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Add gradually and stir continuously to avoid lumps
1/2 Cup flour
1 teaspoon salt
Cook 1 minute.
Add gradually
4 Cups milk
Stir until the sauce is thickened.
Add
Pinch ground nutmeg
Stirring, cook another 2 minutes.

Remove the pans from the oven after they have baked for 30 minutes.
Pour half of the sauce over each of the two pans of potatoes.
Bake at 350º F for another 20 minutes.
Cool for 10 minutes before serving.

Folklorama: Codfish Cakes and Italian Cheese Cake

Codfish Cakes

Benvindos ao Pavilhão Português!

The Portuguese Association of Manitoba, Inc. set up the Portuguese Pavilion in another High School - Sisler High.  

High Schools are perfect for pavilions.  

The classrooms allow for different types of displays to be set up, and the gyms and lunch rooms can hold a crowd enjoying a meal while watching the show.

The Portuguese Pavilion had displays of hand embroidery and cultural collections.

There were junior and senior dancers providing the entertainment, while the guests feasted on galinba frita, octopus and other sea dishes and enjoyed glasses of Portuguese red or white wine, as well as Canadian spirits and beer.

Across town in the Fort Rouge Leisure Centre,everyone was told to Buon divertimento! (Have fun!) at the Roma Pavilion.

In the program the Italian Canadian League of Manitoba, Inc. said Put the calorie counting aside and sample some of our mouth-watering dishes such as lasagna, ravioli, spaghetti, pizza, or panini imbotiti while you sip on some of Italy’s finest wines.

In addition to the food, there was entertainment: singer-composer Silvia De Luca, Maria Loscerbo, folk dancers, accordionist Mike Conia and the Cianfione Brothers.

There were also local bands to provide dance music between shows.

Cultural displays depicted the lifestyles of various parts of Italy.

It was perfect for those families with young children who wanted to sample a European country, while eating mostly familiar food.

Spaghetti or pizza was a safe choice for the kiddies.

In the current Folklorama50 brochure, in addition to the Pavilion of Portugal, there's also the Casa do Minho Portuguese Pavilion.

Instead of Roma Pavilion - which might have led some people to think they were going to see gypsies and get their fortunes told - we now have a more simply titled Pavilion called Italian.

No confusion there.

There’s also the Pabellon de España - Spain Pavilion.

Nice and clear in its naming and sure to be another pleaser.

Hints:

The recipe for the codfish cakes said:

Soak the cod overnight, changing the water several times to draw off the salty taste.

Right. Thought it made more sense to do this during the daytime since you have to change the water.

Then again you could buy regular frozen cod.

This is the 21st century and we do have refrigeration and freezers.

Then you won’t have to soak out all the salt our ancestors had to use to keep the fish from going bad and stinking up the whole house.

The recipe also said:

Stop adding eggs when the mixture is very smooth and will hold its shape on the spoon.

Add 3 eggs and see if that does the job. If not, add another one or two.

You’re making fish balls, not an omelet.

The Italian cheese cake had a few extremely authentic ingredients in the recipe.

Instead of the baking powder and vanilla extract, the recipe called for a package each of levito Bertolini and vanigliata.

They included the baking powder and vanilla as an option.

If you'd like to make another cheese cake - or two - check these links for recipes.

                        Codfish Cakes 

Soak for 8 hours, changing the water several times to draw off the salty taste

1 pound salt cod

Then poach the cod in fresh water until it is tender.

Remove all bones and skin.

Put the cod through the medium blade of a meat grinder.

Boil and peel

2 large potatoes

Put through a food mill or ricer, and add to the cod purée.

Add

1 large onion, chopped fine

3 - 4 Tablespoons parsley, chopped

several dashes of Tabasco sauce

Add, one at a time (see hints)

3 or 4 eggs

Beat the mixture until it is smooth and light.

Form the mixture into balls with 2 dessert-sized spoons.

Drop into 3 inches of very hot oil.

Frying a few at a time, turn the cakes with a fork until they are a deep brown.

Drain on paper towels and serve hot.

They will keep for several days and can be re-heated.

Makes about 18 cakes.

                        Italian Cheese Cake 

Grease a pie plate

Dough

Place in a large bowl

2 eggs

1/3 Cup sugar

Beat together then add

2 ounces oil

Fold in

1 teaspoon baking powder

1 Cup flour

Knead and add more flour until the dough can be rolled.

Set aside a small portion of the dough.

Roll out the dough so that it is large enough to place in the pie plate and completely covers the edges.

Roll out the reserved small portion of dough and cut it into strips long enough to criss-cross the diameter of the pie plate.

Filling

Beat in a large bowl

3 eggs

6 ounces sugar

Gradually add

16 ounces ricotta cheese

Blend until creamy.

Stir in

1 teaspoon vanilla

Pour the filling into the dough covered pie plate.

Top the filling with the dough strips in a criss-cross pattern.

Bake at 325º F for 40 minutes, or until golden.

Anna Sultana’s Lemon Ricotta Cheesecake (Old-Fashioned & Light), the Full Sturgeon Moon and Orion

In less than two weeks it will be September.

September… Autumn… heavier meals, holiday dinners, family get-togethers.

And then there’s getting ready for the mother of all holidays - Christmas.

Yes, it feels like it was Christmas a month ago.

Time may fly when you’re having fun, but when you’re past 60, both fun and misery whiz by at warp speed.

Just the thought of the upcoming ‘festivities’ is making me nervous.

Time to follow The Golden Girls’ example and have a slice of cheesecake.

About a week ago I posted the recipe for Ma’s Quiche Lorraine.

Not a cheesecake, but a nice dairy dish.

It’s been a few months since I posted Ma’s Ricotta Cheesecake recipe.

That was back in April, and I posted it to get us through preparing our taxes.

I know, tax season feels like it was just a couple of days ago.

At this rate we’ll be doing taxes again next month.

I digress. Back to the cheesecake…

Ricotta cheesecakes give you that comforting texture with a bit less fat and calories.

For more ways to use ricotta check this post.

For us seniors time has speeded up, while our metabolism has slowed down, so we have to keep an eye on what we eat.

No problem… some of the lighter calorie foods, like ricotta, have charms of their own.

Ricotta makes a lovely cheesecake, with or without the lemon.

Be good to yourself and bake a cheesecake.

And remember to stop at one serving.

Hints:

If you’d like to make this recipe a little healthier, use 6 ounces oil instead of 1 Cup butter - or 3 ounces oil and 1/2 Cup butter - in the cake layer.

Don’t have grated lemon rind? A teaspoon of lemon extract is just as good.

                                   Old-Fashioned Lemon Ricotta Cheesecake

Serves 16 to 20 

Grease a 9 x 13 inch baking pan

Cake Layer

Combine in a medium bowl

2 Cups flour

1/2 Cup confectioners’ sugar

Cut in

1 Cup butter

Pat the mixture into the greased baking pan.

Place the oven rack in the middle of the oven.

Preheat the oven to 350º F

Place in a large bowl 

3 eggs, lightly beaten

30 ounces ricotta cheese

3/4 Cup sugar

2 teaspoons grated lemon rind

Beat until well blended.

Spoon the ricotta mixture on top of the cake layer.

Bake for 60 minutes, or until lightly browned and a knife inserted 2 inches

from the centre should come out clean.

LEAVE THE CHEESECAKE IN THE OVEN.

Turn off the oven and leave the door open a crack - prop it with a spoon.

Cool the cake for 30 minutes in the oven.

Remove from oven and cool on a wire rack for one hour. 

Refrigerate overnight. 

Before serving dust with 

confectioners’ sugar

Cut into squares. 

The leftover squares can be stored, covered, in the refrigerator.

                                   Light Lemon Ricotta Cheesecake

Serves 10 to 12

Combine in a medium bowl

1 cup graham cracker crumbs 

3 Tablespoons melted butter
Press into bottom of 9-inch springform pan and chill. 

Place the oven rack in the middle of the oven.

Preheat the oven to 325º F

Place in a medium bowl 

15 ounces light ricotta cheese 

1/2 Cup light sour cream 

1/2 Cup sugar 

3 large egg yolks

2 Tablespoons flour 

1 1/2 teaspoons grated lemon rind 

Beat until well blended.

Place in a large mixer bowl 

3 large egg whites

Beat egg whites until stiff.

Using a spatula, push the beaten whites to one side.

Pour the cheese mixture into the empty space next to the beaten whites.

Fold in the beaten whites just enough to combine. DO NOT OVERMIX.

Pour into prepared springform pan and bake for 50 to 60 minutes.

A knife inserted between edge and middle should come out clean, while the middle will quiver a tiny bit.

Remove from oven and run a knife all around the inside edge of the pan. 

Place pan on a rack and let cool to room temperature. 

Cover and refrigerate 6 hours or overnight.

Serve garnished with, or without, fresh fruit

The leftover cheesecake can be stored, covered, in the refrigerator.

Here are a few more cheesecake recipes:

Carmela Soprano's La Pastiera

Carmela Soprano's Cassata / Iced Sponge Cake with Ricotta Filling

Carmela Soprano's La Pastiera - Easter Ricotta Pie, Italian Style

Carmela Soprano's New Jersey Cheesecake recipe / Graham Wafer Crust

Carmela Soprano's Pasticiotti / Tartlets with Vanilla Cream Filling

Carmela Soprano's Pizza Rustica recipe / Pizza Gaina 

Carmela Soprano's Ricotta Cheesecake / Uses for Ricotta

Carmela Soprano's Ricotta - Pineapple Pie (Cheesecake)

The 1960s Co-Op Refrigerator Cheesecake

Lindy's Cheesecake with Red Cherry Glaze, New York Style Cheesecake

Sweetened Condensed Milk Cheesecake, with and without fruit 

Anna Sultana's Qassatat ta I-Irkotta (Small ricotta pie, Maltese Style)

About the sky, thanks to the folks at The Farmers' Almanac…

August 23 – The Moon is at apogee at 7:11 a.m., meaning it’s farthest away from Earth in its orbit. An easy way to remember: Apogee “A” = Away

August 24 – Set your alarms for 90 minutes before sunrise to see an unobstructed view of Mercury along the horizon.

August 26 – August’s full Sturgeon Moon at 7:56 a.m.  In this phase the visible Moon is fully illuminated by direct sunlight. Although the Moon is only technically in this phase for a few seconds, it is considered full for the entire day of the event and appears full for three days.

August 27 & 28 – The Moon is now in a waning gibbous phase following a full Moon, so a daytime view is visible after sunrise the 27th in the eastern sky, and in the western sky on the 28th.

August 29 – Orion the Hunter rises before dawn and can be seen by the three stars that make up Orion’s belt. See if you can also spot the brightest star in the sky, Sirius, a.k.a., the Dog Star.