Rhubarb Cheesecake Bars - Rhubarb Strawberry Pie - Rhubarb Apple Crunch - Rhubarb Cake with Butter Sauce - Rhubarb Lemon Scones - Rhubarb Cinnamon Bread - Rhubarb Bread

 

Rhubarb Cheesecake Bars

Don’t know what it’s been about this summer’s weather, but our rhubarb plants just won’t stop producing.
No problem - there are dozens of great rhubarb recipes.
Really, there’s something for every occasion and taste.

Fresh rhubarb always works best. If you use frozen just thaw and drain well before using in these recipes, including the pie.

If you don’t have buttermilk add one tablespoon lemon juice or vinegar to one cup milk and let it sit for five minutes.


The Rhubarb Cheesecake Bars, as well as the scones and breads, can be kept in a sealed container and stored at room temperature for three days or in the fridge for up to five days.
You can wrap the slices individually, or the loaf as is, and freeze for up to one month. Thaw in the fridge overnight.
 For best texture slightly warm slices before serving.


Hints:

About the Rhubarb Cheesecake Bars…
You can replace 1/2 Cups chopped rhubarb with 1/2 Cups chopped strawberries (fresh or frozen). For a bit of crunch add 1/3 Cup finely chopped pecans to the crumble.


About the Rhubarb Strawberry Pie…
The pie filling can also be served as a topping over a pudding or ice cream, or as a filling for crêpes or pancakes. It can also be combined with plain yogurt for a refreshing snack.

You can store the filling in the refrigerator for a day or two before assembling your pie.
Store any leftover filling in an airtight container in the refrigerator for up to a week.
The cooled filling can be frozen for up to three months.
Upon defrosting, bring it back to room temperature before using it.


About the Rhubarb Cake with Butter Sauce…
You can add chopped walnuts or pecans to the batter for a bit of crunch.
Serve warm with a scoop of vanilla ice cream for extra indulgence.

The sauce stores well at room temperature for up to three days. Stored in the refrigerator it will need to be warmed in a small saucepan or microwave until pourable.

This cake recipe works with other fruits throughout the year.
In fall use diced apples or pears with a sprinkle of cinnamon.
In summer substitute the same amount of blueberries, raspberries, or sliced strawberries.
Juicier fruits, such as berries, require an extra tablespoon or two of flour to absorb the excess moisture.

The cake, when stored in an airtight container, keeps at room temperature for up to three days. Refrigerate for up to a week, though the texture is best the first few days. Gently reheat leftover cake portions in the microwave for about 20 seconds.


About the Rhubarb Lemon Scones…
To make Rhubarb Orange Scones reduce the chopped rhubarb to 1/2 cup, and replace the heavy cream and lemon extract with milk and orange extract.


About the Rhubarb Bread…
For a sweeter taste, sprinkle a mixture of cinnamon and sugar over the batter.
 You could also fold in 1/2 cup diced strawberries with the rhubarb.
 For a tarter taste add 1 teaspoon lemon extract to the batter and a lemon glaze after the bread has cooled.

Lemon Glaze
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon lemon juice
1/4 teaspoon lemon extract
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.

Or you could dust the top lightly with confectioners’ sugar for a simple finish.


                                                               Rhubarb Cheesecake Bars

Grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

For the Rhubarb Filling:
Place in a saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
Bring to a simmer and cook until the mixture thickens, 5 to 7 minutes.
Set aside and let it cool.

For the Crumble:
Melt
1/2 Cup butter

Place in a bowl
1 Cup flour
1 Cup old-fashioned oats
3/4 Cup brown sugar, packed
1/2 teaspoon cinnamon
Stir together to combine.
Add the melted butter.
Stir in until it’s crumbly and well mixed.
Press half the mixture into the bottom of your pan and set the rest aside.
Bake for 10 minutes and remove from oven.

For the Cheesecake Layer:
Place in a medium mixer bowl
16 oz. cream cheese, softened
1/2 Cup sugar
Beat until well combined.
Add
2 large eggs
1 teaspoon vanilla
Beat until smooth.

Preheat oven to 350° F

Pour the cheesecake layer over the baked crust.
Spoon the rhubarb filling over the cheesecake.
Sprinkle the remaining oat mixture over the top.
Bake for 35 to 40 minutes, until the topping is golden and the centre is set.
Cool completely, then chill in the fridge for at least 2 hours before slicing.
For clean slices, use a sharp knife dipped in warm water.

                                                               Rhubarb Strawberry Pie

Have on hand
1 unbaked pie shell

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Chop
2 3/4 Cups strawberries
Place the fruit in a large bowl. Stir to combine.

Place in a medium bowl
1/3 Cup sugar
1/3 Cup brown sugar, packed
1/4 Cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
Whisk together, pour over the fruit and gently toss to coat.
Drizzle over the mixture
2 Tablespoons lemon juice
Stir to combine well.
Allow the filling to sit for 15 minutes.

Preheat the oven to 400° F

Pour the filling into the pie shell and smooth the top.
Dot with
1 Tablespoon salted butter, cut into 1/4 inch pieces.

Bake on the centre oven rack for 30 minutes.

While the pie is baking, make the topping:
Place in a medium bowl
3/4 Cup flour
1/2 Cup sugar
1/2 Cup sweetened flaked coconut
1/4 Cup ground almonds
1/4 teaspoon salt
Stir to combine.
Add
5 tablespoons cold, unsalted butter
Rub the ingredients between your fingers until the texture is uniform.

After the pie has baked for 30 minutes, remove it from the oven and sprinkle the topping over the fruit.
Bake the pie for 25 to 35 minutes more, until the topping is golden brown.
Transfer the pie to a rack and cool at least 1 hour.
Serve slightly warm or at room temperature.


                                                               Rhubarb Apple Crunch

Lightly grease and flour a 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Thinly slice
2 Cups apples

Place in a medium saucepan
3/4 Cup sugar
3/4 Cup water
2 Tablespoons cornstarch
1 teaspoon vanilla
Cook, stirring constantly, until thick.
Remove from heat and set aside.

Melt
1/2 Cup butter or margarine

Preheat oven to 350° F

Place in a large bowl
1 Cup flour
3/4 Cup old-fashioned oats
1 Cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
the melted butter or margarine
Mix together and press half of the mixture into the bottom of prepared pan.
Arrange the rhubarb and apples evenly on top.
Pour the sugar sauce over the rhubarb and apples.
Sprinkle the remaining oatmeal mixture over the sauced fruit.
Bake for 1 hour.
Serve warm with ice cream or whipped cream.


                                                               Rhubarb Cake with Butter Sauce

Grease and flour a 9 x 13 inch baking pan.

For the Cake:
Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Place in a medium bowl
2 Cups flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together and set aside.

Place in a large mixer bowl
1 Cup sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy.
Add, one at a time
2 large eggs
Beat well after each addition.
Stir in
1 teaspoon vanilla

Preheat oven to 350° F

Making 3 dry and 2 liquid additions add the flour mixture alternately with
1 Cup buttermilk
Mix until just combined. Avoid over mixing. The cake batter will seem thick.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pan and smooth the top.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cake cool in the pan for 15 minutes.

While the cake is cooling, make the Butter Sauce
Place in a small saucepan
1/2 Cup unsalted butter
Melt over medium heat.
Add
1/2 to 3/4 Cup brown sugar, packed
Pinch of salt
Stir until dissolved.
Slowly whisk in
1/4 Cup heavy cream (or half-and-half, or whole milk)
Bring to a simmer and cook for 3 minutes, until thickened slightly.
Remove from heat and stir in
1 teaspoon vanilla

Cut the cake into squares.
Pour warm butter sauce generously over each piece before serving.


                                                               Rhubarb Lemon Scones

Line a baking sheet with parchment paper.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a large bowl
2 Cups flour
1/4 Cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Add
1/2 Cup cold butter
Cut it into the dry ingredients until the mixture is crumbly.
Gently stir in the chopped rhubarb.

Place in a small bowl
1/2 Cup heavy cream
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
Whisk together and pour into dry ingredients.
Gently stir until just combined. Do not over mix.

Preheat oven to 400° F

Turn the dough onto a floured surface and shape into a 1 inch thick circle.
Cut into 8 wedges and place on parchment-lined baking sheet.
Brush tops with cream and sprinkle with coarse sugar. (optional)
Bake for 18 to 22 minutes, or until golden brown.
Remove and let cool slightly before serving.


                                                               Rhubarb Cinnamon Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

For the Cinnamon Swirl:
Place in a small bowl
2 Tablespoons sugar
1 teaspoon cinnamon
Stir to combine and set aside.

For the Bread:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Stir to combine and set aside.

Melt
1/2 Cup unsalted butter

Place in a large mixing bowl
1 Cup sugar
the melted butter
Stir until well blended.
Beat in, one at a time
2 large eggs
Add
1 teaspoon vanilla
1/2 Cup plain yogurt (or sour cream)
Beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 
Do not over mix.
Gently fold in the chopped rhubarb until evenly distributed.

Preheat oven to 350° F

Pour half of the batter into the loaf pan and smooth it out.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Add the remaining batter on top and smooth its surface.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If the top is browning too quickly, loosely cover the loaf with foil.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.

Optional Glaze:
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon milk or lemon juice
1/4 teaspoon almond extract (optional)
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.


                                                               Rhubarb Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a large mixing bowl and add
1 1/2 Cups sugar
Let sit for 15 minutes.

While the rhubarb is sitting, place in a medium bowl
2 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir to combine and set aside.

Preheat oven to 350° F

After the rhubarb has sat for 15 minutes add to it
1/2 Cup vegetable oil
1 large egg
1 teaspoon vanilla
1 Cup buttermilk
Mix well until combined.
Gradually add the dry ingredients, stirring just until combined. Do not over mix.
Fold in
1/2 Cup chopped walnuts or pecans (optional)

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.
Serve with butter or cream cheese, or toasted with a drizzle of honey or maple syrup.

Folklorama & Anna Sultana's Chicken Shawarma, Easy Chicken Gyros, Pita Bread and Flatbread

Hope you enjoyed seeing the super moon / blue moon last night.
The last time we had two super full moons in one month was in 2018, and the next time it will happen will be in 2037.
Mark your calendars!

Other than the super moons life has been getting back to normal here in Winnipeg.
Folklorama had its usual 40 pavilions divided evenly between two weeks in August.
Back in the 70s all 40 pavilions put on their shows in one week and we managed to see them all.
Now we’re in our 70s, and visiting two pavilions one week and two pavilions the next was more than enough excitement for us.


We started our whirlwind tour with a visit to the Greek Pavilion.
I’ve always had a soft spot for Greek food.
When my parents and I immigrated to America we travelled on a Greek ship.
I was only three months old at the time, but maybe somewhere in my subconscious I still remember the smell of the food.
Ma sometimes made Greek bread instead of her Maltese bread for a little variety
https://imturning60help.blogspot.com/2011/10/anna-sultanas-hobz.html

Shawarma is usually made with meat cooked on a vertical spit, then thinly sliced and served in a flatbread or pita.
Gyro means to turn and doesn’t refer to turning vertically or horizontally.
Ma had a rotisserie in her kitchen and she decided meat cooked on a rotisserie would also makes a nice gyro or shawarma, as well as a sandwich.

When covid started in 2020 sourdough bread suddenly became very popular.
Pita Bread and Flatbread are a lot easier to make and don’t require special equipment.
If you don’t have a dough hook attachment just mix the ingredients in a large bowl and knead the dough by hand on a lightly floured board for about 5-7 minutes.
The dough should feel smooth and elastic. You can add more flour to keep the dough from sticking, but it’s better to use too little than too much flour.  
After the first rise, knead by hand and let the dough rest before forming into loaves.

Strong bread flour, another name for bread flour, is made from hard wheat and has more protein, from 12 to 14 percent, which gives you bread that rises higher and has a more chewy texture. You can substitute all purpose flour, cup for cup, and the recipe will be fine.


You don’t have to wait for Folklorama to get a little variety in your menu.
Donairs, wraps filled with spiced ground beef or lamb and vegetables, were created by Peter Gamoulakos, a Greek who emigrated to Halifax, Nova Scotia in the 1950s.
His traditional gyros didn't sell, so he changed the recipe and a new favourite was born.
Feel free to go creative!

Hints:

About the Chicken Shawarma…
Chicken thighs are better than chicken breasts for high-heat cooking since they stay juicy.

You can also serve the chicken cold in a salad, or you can reheat by wrapping in foil, and heating at 375º F for 20 minutes.

About the Shawarma Sauce…
It can be made a couple of days ahead.
You can replace the tahini with nut butter (peanut/almond/cashew) for a nutty taste.
Or you can take half a cucumber, slice and squeeze out to remove most of the liquid, then chop finely and add to the sauce for a tzatziki style dressing.

About the Easy Chicken Gyros…
Use a small shallow roasting tin to keep the stock from evaporating.

You can also serve the chicken cold with coleslaw instead of tzatziki.

About the Flatbread….
Flatbreads are thicker and chewier than tortillas or pita breads.
They stay soft and pliable, even when cold, and are perfect for Gyros or with kebabs.

To make ahead, cool them, then place loaves on a pan and cover with foil.
They should keep at room temperature for 2 days, or in the refrigerator for 4 days.

To freeze place in a freezer bag with parchment between each to keep from sticking.
Defrost at room temperate before serving.
To warm place in a single layer on a baking tray, sprinkle with a little water and place, uncovered, in the oven at 350º F for 2-3 minutes.

About the Pita bread…
Cast iron gives you the best results.
As each loaf cooks, the internal steam creates the pocket. Usually one area bubbles up. Press on this area with your spatula, gently, to coax the steam toward the unrisen areas.

No pocket forming? You now have a warm loaf of flatbread, best eaten while still warm.
Stacking the pitas helps to keep them soft.

To freezer allow them to cool completely, then store in a zip-top plastic bag.
To reheat  wrap in foil and place in the oven for 10 minutes, or until hot, soft, and pliable.


                                                              Chicken Shawarma

Place in a large bowl
2 Tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/8 teaspoon cinnamon
1/2 teaspoon garlic powder



Cut into bite-sized pieces
8 chicken thighs
Place in bowl of spiced oil and stir to coat well.
Cover bowl, place in the refrigerator and allow to marinate for an hour (overnight is better).

Shawarma Sauce
Place in a container that has a lid
1 Cup Greek yogurt
1/2 teaspoon garlic powder
1 1/2 Tablespoons tahini (optional)
1/2 teaspoon cumin
1 teaspoon dill
2 tbsp lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Combine well, cover and refrigerate.

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered

When you are ready to prepare the shawarma lightly oil a frying pan.
Heat over medium high heat.
Turning regularly, fry the chicken pieces for 6 to10 minutes, until cooked.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Place the cooked chicken on top of the vegetables.
Drizzle the shawarma sauce over the chicken, roll up the flatbreads and serve.


                                                               Easy Chicken Gyros

Combine in a small bowl
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Add and stir until well blended
1 Tablespoon lemon juice
1 Tablespoon honey
3 Tablespoons olive oil
1 Tablespoon red wine vinegar

Have on hand for broiling
1/4 Cup chicken stock

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered
Tzatziki sauce
1/4 teaspoon oregano


Shred the meat from a rotisserie chicken into a bowl.
Add the spice mixture and toss together until the chicken is coated.
Spread the shredded chicken in an even layer in a small baking pan.

Preheat the broiler on high.
Place the chicken under the broiler and broil for 3 to 4 minutes.
Remove pan from broiler. Spoon half of the chicken stock over the chicken.
Toss chicken and return to broiler for another 3 to 4 minutes.
Remove pan from broiler. Spoon the remaining stock over the chicken.
Toss the chicken and return to broiler for a final 2 minutes.
Remove pan from broiler and turn off the broiler.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Spoon the chicken on top of the vegetables down the centre of the flatbreads.
Spoon tzatziki sauce over the chicken, top with oregano, roll up the flatbreads and serve.


                                                               Pita Bread

Makes 8 large loaves or 16 small loaves

Place in large bowl of stand mixer
6 Cups flour (strong bread flour works best)
2 1/2 teaspoons salt
2 Tablespoons sugar
1 1/2 Tablespoons yeast
Whisk together and place the bowl in the mixer.
Add
1/3 Cup plain yogurt
2 1/2 Cups lukewarm water
1/4 Cup olive oil
Using the dough hook attachment, mix at low speed, stopping the mixer at intervals and push the dough down off the hook, for about 6 minutes until a smooth, soft dough forms.
Turn the dough out onto a work surface and form into a smooth ball.
Put 1 teaspoon oil in the mixer bowl, and roll the dough ball around to lightly coat.
Place bowl in a warm location, then cover with a damp cloth.
Allow dough to rise until about double in size, about 1 to 2 hours.
Turn dough out onto a lightly floured work surface, punch down and form a log shape.
Divide this into 8 or 16 equal pieces.
Form each piece into a smooth ball, then place the balls on the board.
Brush lightly with oil and cover with plastic wrap.
Allow to rest for 1/2 hour.

Lightly flour work the surface and flatten each ball into a disk.
Lightly flour the top of each disk, and roll with a rolling pin to about 1/4 inch thick.
Let the loaves rest about 10 minutes.
Wipe the skillet with a little oil then heat the skillet over medium heat, to medium high heat.
Toss a pita between your hands to shake off flour, then lay the loaf flat in the hot skillet.
Wait about 30 seconds and flip. There should be just a few small speckles of brown. If you see black your pan is too hot.
Wait 30 seconds and flip again. Wait until the loaf rises to about 3/4 inch thickness, then flip again.
When the whole loaf puffs up, wait a few seconds, then remove the pita to cool and deflate.

Wipe the skillet with a little oil and repeat with each pita.


                                                               Flatbread

12 flatbreads

Place in a large mixer bowl
2 Cups lukewarm water
1 1/2 teaspoons sugar
2 teaspoon yeast
Stir together and let rest for 5 minutes, until foam appears on top.
Add
4 Tablespoons olive oil
6 1/2 Cups flour (strong bread flour works best)
1 1/2 teaspoons salt
Mix the dough together using the dough hook until combined.
Using the stand mixer’s dough hook knead the dough for 10 minutes.
Place the dough in an oiled bowl, cover with a damp cloth and allow to sit for 60-90 minutes, until it has doubled in size.
Divide the dough into 12 pieces.
Shape the pieces into balls, place on a tray, and cover with a damp cloth.

Lightly flour the work surface.
Take a dough ball and roll into a circle, about  7 1/2 inches in diameter.
Toss the loaf back and forth a couple of times to remove excess flour and set aside.
Repeat with the remaining dough balls.

Brush a medium frying pan with a little oil and place over a medium high heat.
Place a pita in the pan and brush the top lightly with oil.
Cook for about a minute, until bubbles start to appear.
Turn over to cook for another minute.
Place the loaf on a warmed plate and repeat with another pita, brushing the pan with oil after every 3 pitas.
Stack the pitas on a plate, laying a dry cloth over them to keep warm.

Anna Sultana’s Bread Pudding with Thick Sauce, and with Vanilla Sauce / Easy Vanilla Sauce / Walnut Bread Pudding / Custard Bread Pudding, with and without Vanilla Sauce

Bread prices, just like most food prices, keep rising.

Loaves of plain, basic white and whole wheat bread at our local grocery store went up ten cents a loaf last week.
Sometimes there are deals: if you buy more than one loaf the price per loaf is reduced.
Wrapped in plastic, a loaf of bread can be stored in the freezer.
If there’s room.
If the freezer is full the second loaf could go stale and dry.

At these prices no one wants to toss any food out.

No problem. The second loaf can be used to make a dessert.
Bread Puddings are easy to make and are cozy warm endings to winter meals.
And there are so many variations!
You’re sure to find one that will use what you have on hand.

Custard Bread Pudding, with and without Vanilla Sauce, are cooked in a water bath.
It’s worth going the extra mile and using the second pan.
The water bath insulates the custard bread pudding from the direct heat of the oven and prevents curdling of the custard.


Ma made use of every loaf of bread that came into our home.
Especially when Pop was out of work.
To take a look at her favourite recipes, ‘Anna Sultana's Pudina tal-Hobz’ and ‘Anna Sultana's Pudina tal-Hobz #2’, just paste ‘pudina’ in the search space and click.

Ma’s bread puddings had a lot of heft to them.
Well, I guess you can say that about many Maltese, too.


Hints:
Be sure to use a baking dish that’s deep and large enough for the recipe you’ve chosen.

If your bread is too stale to cut easily, wrap it in a damp kitchen towel, set it on a pan and heat it in a 350º F oven for 5 to 7 minutes.

About Bread Pudding with Vanilla Sauce…
Instead of the nutmeg you can use cinnamon.
For a lighter dessert replace the heavy cream with half and half or milk, either whole or 2%.

You can substitute finely chopped green apples and/or cranberries for the raisins.

Leftover hamburger or hotdog buns or rolls can be used instead of French bread.

This recipe makes a sweet dessert. You can reduce the amount of sugar.


About the Easy Vanilla Sauce Recipe…
Instead of the milk and half and half you can use 1 cup heavy cream or just milk, even skim milk or non-dairy milk.
Don’t rush adding the warm milk to the yolks. If you add it too quickly the yolks will cook and the sauce will curdle.

You can add some dark rum at the end to cut some of the sweetness.
You can also add ground cinnamon or cloves, if you want.

To reheat, place the vanilla sauce in a small pot, warm over very low heat, and stir constantly while heating.

Easy Vanilla Sauce is also known as Creme Anglaise and can be used to top fresh fruit, or paired with any baked dessert.
You can also make a gingerbread trifle: gingerbread, Creme Anglaise, raspberries, dusted with confectioners’ sugar and topped with raspberries.


About Custard Bread Pudding with Vanilla Sauce…
The outer crust is crispy while the custard-like interior is soft. Make sure your stale French bread is dry. If it isn't dry you can lightly toast the bread cubes in the oven or leave it out on the counter, unwrapped, for a day or two.


About Custard Bread Pudding…
This recipe has more custard than bread.


                       Bread Pudding with Thick Sauce

Grease well a 9x13 pan or a deep 2-quart baking dish
                     
Cube 8 slices white bread
Place in a large bowl and add
1/2 Cup raisins, any kind

Combine in medium saucepan
2 Cups milk
1/4 Cup butter
Cook over medium heat until the butter is melted, 4 to 7 minutes.
Pour milk mixture over bread, and let stand 10 minutes.

Heat oven to 325º F 

Add to bread / milk mixture
1/2 Cup sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
Pour mixture into prepared pan.
Bake for 40 to 50 minutes, or until centre is set.

Place in 1-quart saucepan
1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar, firmly packed
1/2 Cup heavy cream
Cook over medium heat 5 to 8 minutes, stirring occasionally, until mixture thickens and comes to a full boil.
Remove from heat and allow to cool.
Stir in
1 teaspoon vanilla

To serve, spoon warm pudding into dessert dishes and serve with sauce.
Store leftovers in refrigerator.


                       Bread Pudding with Vanilla Sauce

Lightly grease a deep 2-quart baking dish.

Preheat oven to 375° F

Cube enough to make 4 Cups
French bread
Place cubes on pan. Place in preheated oven for 10 minutes.
Remove pan and set aside.

Preheat oven to 375° F

Place in large bowl
3 large eggs, lightly beaten
1 1⁄2 Cups sugar
2 Tablespoons light brown sugar
1⁄2 teaspoon nutmeg
Blend well to combine thoroughly.
Stir in
1⁄4 Cup butter, melted
2 3⁄4 Cups heavy cream
Gently stir in
the cubed French bread
3⁄4 Cup raisins
Pour mixture into the prepared baking dish.

Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 20 to 25 minutes.
Let pudding stand 10 minutes before serving with sauce.

While the pudding is baking prepare the Vanilla Sauce

Place in in a heavy saucepan
1⁄2 Cup sugar
3 Tablespoons light brown sugar
1 Tablespoon all-purpose flour
1/4 teaspoon nutmeg
1 large egg
2 Tablespoons butter
1 1⁄4 Cups heavy cream
Whisking constantly, cook over medium heat 10 to 12 minutes or until thickened.
Remove saucepan from heat and stir in
1 Tablespoon vanilla

Serve warm or at room temperature.


                       Easy Vanilla Sauce Recipe

Place in a small, heavy saucepan
1/2 Cup milk
1/2 Cup half and half
Bring to a simmer over medium heat. Remove saucepan from heat.

Place in a medium bowl
4 large egg yolks
3 Tablespoons sugar
Whisk together.
While whisking constantly, slowly add 1/2 cup of the warm milk mixture to the egg yolks.
Gradually pour the mixture into the saucepan and, whisking constantly, heat the sauce over medium low heat until it thickens, about 5 minutes.
Remove saucepan from heat and let sauce cool.
Stir in
1 teaspoon vanilla
Strain the sauce through a fine sieve if desired.
Serve warm or chill in the refrigerator.


                       Walnut Bread Pudding

Grease well a 9x13 pan or a deep 2-quart baking dish
    
Preheat oven to 350° F

Cube 10 slices raisin bread, or other dried-fruit bread  
Spread bread cubes on baking sheet.
Bake 12 to 15 minutes, until golden. Set aside to cool.

Place in a large bowl                                 
2 1/4 Cups milk                                                                                                    
3 large eggs                                                                                                      
6 Tablespoons sugar                                                                           
1 1/2 teaspoons cinnamon                                                                                          
3/4 teaspoon vanilla  
Whisk together.
Add
the toasted bread cubes                                                                                      
6 Tablespoons walnuts, coarsely chopped                                                    
Stir to coat bread cubes.
Let stand 15 minutes, stirring half-way, until bread is completely soaked.

Preheat oven to 350° F

Pour bread mixture into prepared pan.
Bake 45 minutes, until golden and egg mixture is set.
        
To serve: drizzle prepared caramel sauce over warm pudding (optional)


                       Custard Bread Pudding with Vanilla Sauce

Butter well a 2 1/2 to 3 quart casserole

Cut into 1 1/2 inch cubes
1 pound loaf of day old French bread
Set aside.

Place in a large bowl
3 Cups whole milk
1 Cup heavy cream
1 1/4 Cup half and half
7 large eggs
1 teaspoon vanilla
1 1/4 Cup sugar
zest of half an orange (optional)
Using a whisk, mix well until the eggs are fully blended, 6 to 7 minutes.

Pour this mixture into the prepared casserole.
Add in the bread cubes and gently toss until all the bread is coated.
Don’t stir more than 10 minutes. You don’t want the cubes to break apart into pieces.
Cover the casserole tightly with foil and place in the refrigerator.
Leave overnight, or at least 2 hours, until all the custard mixture has been soaked up.

Preheat your oven to 350º F

Set the covered casserole in a large pan that will comfortably hold it.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.
Place the casserole in the large pan in the oven.
Bake for 90 minutes, uncover the casserole and bake until the crust becomes browned and crispy.
Remove from oven.
Let the pudding sit for 10 minutes before slicing it.
Top with berries, powdered sugar, or caramel sauce.


                       Custard Bread Pudding

Place in a blender
1 quart half-and-half
4 large eggs
1 Cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Blend until smooth.

Butter well a 2 to 2 1/2 quart casserole

Cube 4 slices white bread
Place bread cubes in prepared casserole.
Sprinkle over bread cubes
1/4 Cup raisins, more or less
1 teaspoon cinnamon, or to taste

Preheat oven to 300º F

Set the casserole in a large pan that will comfortably hold it.
Pour egg mixture over bread cubes.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.

Place the casserole in the large pan in the oven.
Bake 1 1/2 hours, until set.
Serve warm or cold.

Anna Sultana's Fettuccine Alla Alfredo and Cacio e Pepe / Muriel’s Christmas by Margaret Ullrich

Cacio e Pepe

Who doesn’t remember that scene in the movie The Holiday, when, after Miles (Jack Black) has listened to Iris (Kate Winslet) recite her tale of woe, he masterfully takes control of the situation and announces that he is going to make them some Fettuccine Alla Alfredo because
We’re going to celebrate being young and being alive!
Wow!! Be still my heart!

Okay… we’re not all young, but we are alive and we need to celebrate, too.
We’ve just been told to take extra precautions so that we can ‘starve’ Omicron.
Basically we’re being asked to reduce social contacts to create circuit breakers.
So we’ll have to re-think our holiday plans.
Trudeau said he believes that, despite widespread pandemic fatigue, Canadians will do what it takes because they are now "empowered with knowledge”.

Yeah, well, the news isn’t great and we’re tired of the restrictions, but we’ve followed the rules before and we can do it again.
 
A few years ago I posted two of Ma’s recipes for Fettuccine Alfredo.
It’s an old recipe and has a few variations, including the one below, which is a little easier.
It is a week before Christmas and we’re getting tired from all the holiday preparations, too.

If you have Romano instead of Parmesan cheese you can make Cacio e Pepe.
Cacio e Pepe, which means cheese and pepper, is a simple Roman dish of pasta, Pecorino Romano cheese, and black pepper.
Some say Parmesan can be used in place of some or all of the Romano.
Use what you have and like.
Don't make an extra trip to the store just for the cheese.


Back to that movie, The Holiday.
I don’t know what exactly Kate Winslet and Jack Black were eating.
Whichever recipe they used, they felt better after eating it.
And, whichever version you choose, you’ll feel better, too.

Stay safe and well!


Hints:

If you have leftover whipping cream you could make more sauce and freeze it.

Freezable Alfredo Sauce (Makes 2 1/2 cups)

Place in bowl
1 1/4 Cups whipping cream

1 Cup chicken broth

1 teaspoon cornstarch

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg
Stir together, then set aside.

Place in medium pan

1 Tablespoon olive oil
Heat oil over medium heat.
Add

4 cloves garlic, minced
Cook and stir for 30 seconds.
Add broth mixture.
Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more.
Stir in
1/2 Cup grated Parmesan cheese
Serve at once over hot cooked pasta.

You can also divide the cooled mixture among 1/2-cup storage container.
Cover and refrigerate for up to 3 days, or freeze for up to 3 months.
If frozen, thaw overnight in refrigerator.
To serve, put desired amount of sauce in pan.
Heat and serve over hot cooked pasta.

About the Cacio e Pepe…
You don’t need to get all of the water off the pasta when you drain it. The excess water will help loosen the paste and make a smoother sauce.

When you make the cheese paste use very cold or ice water. It will help to make a smoother sauce, since the cheese won’t start to melt until it is on the hot pasta.


                                                               Fettuccine Alla Alfredo

Serves 6 to 8

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound fettuccine
Cook, stirring frequently, until the pasta is al dente.
Drain and return to the pot or to a warm serving platter.

Place in a small pot
1/2 Cup butter or margarine
Melt over low heat.
Set aside.

Place in a small bowl
2 egg yolks, beaten
1/2 Cup whipping cream
Blend, then slowly beat in the melted butter or margarine.

Pour the butter / cream mixture over the fettuccine.
With a large serving fork and spoon lift and turn the pasta to coat it with the butter mixture.

Sprinkle over the pasta
1/2 to 1 Cup grated Parmesan cheese
Blend thoroughly.
Sprinkle over the pasta
1/2 teaspoon pepper
Serve immediately with Parmesan cheese available to add.


                                                               Cacio e Pepe

Serves 4 to 6

Finely grate
5 ounces Pecorino Romano cheese, enough to get about 2 1/2 cups.
Transfer 1/2 cup grated cheese to a small bowl to serve as garnish.

Coarsely grind enough black pepper to get
1 1/2 to 2 tablespoons coarsely ground black pepper

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound spaghetti or fettuccine
Cook, stirring frequently, until the pasta is al dente.
Drain, reserving 1 cup of the water.

While the pasta is cooking, place in a large serving bowl
2 Cups of the grated Romano cheese
1 tablespoon of the ground black pepper
Using a fork, blend the cheese and pepper together.
Stir in
1/3 Cup cold water
Press the mixture against the sides of the bowl to form a lump-free paste.
Add the cooked pasta to the cheese mixture.
Working quickly, use the same fork to toss the pasta with the cheese paste.
Add 1 tablespoon of the reserved pasta water at a time to loosen the paste until it evenly coats the pasta in a creamy sauce. You won’t need to use all of the water.

Serve immediately with additional grated cheese and black pepper.

                                                            ~~~

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 Panettone and Gingerbread / Oh, Christmas Tree! by Margaret Ullrich

Panettone

It’s been said that man does not live by bread alone.
Well, sure, a bit of butter - or a dollop of whipped cream for the gingerbread - is always appreciated.

Speaking of bread, it seems every country has a Christmas bread.

There's a legend about Italy’s Christmas bread, Panettone.  
It was created in Milan by a young nobleman named Antonio, who was in love with a baker's daughter.  
He went to work for the baker, whose business was failing. 
Antonio added butter, sugar, candied fruit and eggs to the bread dough.  
People loved the new creation: Pane di Toni or Tony's bread.

Years ago I posted Aunt Betty's recipe for Panettone.
It’s a little bit different from Ma’s recipe.
Why not make both?


Hints:

About the Panettone…
When kneading do not add too much flour.

The dough can be baked in three 1-pound coffee cans, then baked at 400º F for 45 minutes.


About the Gingerbread…
Not all molasses are the same. Those labelled Cooking or Blackstrap are harsh in flavour compared to Fancy molasses.

The batter can also be poured into a greased 9 x 13 inch baking pan, then baked at 325º F for 50 to 60 minutes.

If you’d like to remove the cake from the pan(s) after baking to serve on a platter, line the pan(s) with parchment paper.

If you don’t have dark brown sugar you can use use more light brown sugar in the Caramel Sauce.

The sauce will solidify when chilled, but will liquify again once reheated in the microwave or a small saucepan.




                                                               Panettone

Grease a deep round pan (a 2 1/2 quart pot would be fine)

Heat  to scalding
1/2 Cup milk
Let it stand until it is lukewarm.

Place in a small mixer bowl
1/2 Cup butter or margarine, softened
1/4 Cup sugar
1 teaspoon salt
Beat until creamy.

Pour into a warmed mixing bowl
1/4 Cup warm water
Add
1 Tablespoon yeast
Stir until the yeast is dissolved.
Let sit 10 minutes.
Add the warm milk and the sugar / butter mixture and stir well.

Add
2 large eggs, beaten
2 Cups flour
Beat until smooth.

Blend in
1/4 Cup seedless raisins
1/2 Cup mixed candied fruits
1/4 Cup toasted almonds, chopped
1 Tablespoon lemon extract
Add enough flour to make a soft dough, about 2 cups.

Turn the dough out on a lightly floured surface.
Knead until dough is smooth and elastic.

Put in an oiled bowl, turning the dough to coat it with oil.
Cover with a damp towel and let stand in a warm place away from drafts about 1 1/2 hours, until doubled in bulk.

Punch down the dough and turn out on a board.
Cover with bowl and let rest 10 minutes.
Shape dough in a round loaf and place it in the greased pan.
Cover and let rise in a warm place until doubled, about 1 hour.
Cut an "X" in the top.

Preheat oven to 375º F

Combine
1 egg yolk
1 Tablespoon cold water
Brush egg mixture over the loaf.
Bake 1 hour or until brown.


                                                               Gingerbread

Grease 2 8 inch square pans

Sift together into a medium bowl
2 1/2 Cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
Set aside.

Heat to boiling
1 Cup water
Set aside.

Place in a large mixer bowl
1/2 Cup butter or margarine or 3 ounces oil
1 Cup brown sugar, packed (either light or dark or a mixture of both)
Cream together, about 2 minutes.

Add
1 Cup Fancy molasses
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
Scraping down the sides and bottom of the bowl, blend until well combined.

Place in a medium bowl
the boiling water
Stir in
1 teaspoon baking soda
Add to the molasses mixture.
Stir well to combine.
Add
the dry flour mixture
Stir until well blended.
Add
2 large eggs, well beaten
Mix well.

Preheat oven to 325º F

Pour batter into the prepared pans.
Bake 35 to 45 minutes, until a tester inserted in the centre comes out clean.

Serve warm or cold with lightly sweetened whipped cream.

It also goes nicely with

Caramel Sauce

Place in a medium saucepan
1/2 Cup butter
1/2 Cup light brown sugar, packed
3 Tablespoon dark brown sugar, packed
2/3 Cup heavy whipping cream
1/4 teaspoon salt

Cooking over medium heat, stir until the butter melts and the mixture comes to a boil.
Boil for 4 minutes, or until the sauce coats the back of a spoon.
Use immediately or remove to a bowl, cover, and refrigerate until needed.

                                                            ~~~

For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a "good find", sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the exposed skin can freeze in 2 minutes range.

That didn't sound good, so I said, Thanks, but no thanks.

Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.

God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s I am woman, hear me roar career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, The bare side could be placed against a wall.

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

Cradle... tree... cradle, I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.

God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.

Some fool was planning the next year's tree chopping expedition.

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.

Happy Chinese New Year of the Ox / Bourbon Chicken

 

Kung Hei Fat Choy! Happy Chinese New Year!

Friday is the start of the Year of the Ox.
Think of it as a second chance to make - and KEEP - New Year's resolutions!
The festivities last until the full moon rises, about two weeks from now.
Your behaviour on New Year’s Day sets the tone for the year.
No pressure.

There are many traditions observed over the New Year period:
    •    Decorate your house with apricot and peach blossoms,
                 symbols of new beginnings.
    •    For happiness and wealth eat persimmons.
    •    Do not cut your hair or use sharp knives or scissors on New Year’s Day
                 as you may cut off good fortune.
    •    Wear red to scare away evil spirits and bad fortune.
    •    Give red envelopes to friends and family for good luck and prosperity.


There are also food traditions and meanings:
Traditional dishes are steamed rice pudding, long noodles, and dumplings
Uncut noodles is a symbol of longevity
Fish and chicken are symbols of prosperity
Oranges and tangerines will give you luck, wealth, good health, and a long life

Many people avoid meat on the first day to bring good luck in the New Year.
Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day.
On the 13th day, people eat rice congee and mustard greens to settle their stomachs.
The 14th day is spent getting ready for the Lantern Festival and eating leftovers.

Covid-19 has brought changes to our lives over the past year.
One of the simple pleasures of being a senior is going to a mall for a bit of mall walking, doing some shopping, maybe seeing a movie and enjoying a meal at the food court.
I believe that food courts are so much better than restaurants.
We don’t have to choose a particular type of food, but can enjoy Chinese and Italian food at the same time.
Does it get any better than that!

Our local mall has a Chinese outlet next to a Cajun one, and they seem to be operated by the same family, whose members could often be found cheerfully handing out samples of Bourbon Chicken in pre-Covid times.
It is actually a Cajun dish named after Bourbon Street in New Orleans.
Whatever… it’s delicious and easy, so we can enjoy it, even during the pandemic.


Hints:

Don’t have boneless, skinless chicken breasts? This recipe also works with pork.

If you want more of a kick, add more bourbon.

If you want a thicker sauce, double the cornstarch water mixture.

This recipe makes enough for two, but it’s easy to increase if you're feeding the family.
Don’t worry about the kiddies - the alcohol burns off.
If you’re cooking for more than two people fry the chicken in batches and remove the fried pieces to a bowl. If the chicken is crowded it won't brown as nicely.
Return the browned chicken to the pan before adding the sauce.


                        Bourbon Chicken

Cut into 1-inch cubes
two chicken breasts (about 10 ounces)

Place in a small bowl
2 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
2 tablespoons rice wine vinegar
1 tablespoon bourbon

Place in a large skillet
1 tablespoon canola oil
Heat and add the chicken.
Sauté until fully cooked and browned.
Add
1 teaspoon garlic powder
1/4 teaspoon ground ginger
Stir-fry for 1 to 2 minutes.
Add the bourbon sauce to the chicken and simmer for 2 to 3 minutes.

While the chicken is simmering, place in a small bowl
1 teaspoon cornstarch
1 tablespoon water
Stir together and slowly add the mixture to the sauce.
Stir frequently until it thickens, about 2 to 3 minutes.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

                           ~~~
If you’d rather not cut the chicken, here’s an easy variation that feeds four.

                        Bourbon Chicken

Place in a large skillet
3 tablespoons oil
Sauté
1 clove garlic, minced
1 onion, chopped
Remove garlic and onion from skillet with a slotted spoon.
Add
4 skinless, boneless chicken breasts
Brown on both sides.
Add
2 tablespoons chicken stock
2 tablespoons bourbon
salt and pepper to taste
the fried garlic and onion
Stir all together.
Cover and simmer over low heat for 25 minutes, until the chicken juices run clear.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

Anna Sultana's Pork Chops in Lemon Caper Sauce / Wine Substitutes for Cooking / Links for Capers Recipes

Hope the Coconut Cake becomes a favourite.

About the Easter main course…

I know everyone has family traditions.

But now safety is more important than what Great Grandma Gertrude served.

Think of this: you go to the store to get the traditional main course.

The big day comes.

You cook and serve it and infect everyone at the table with the virus you also got at the store.

Really, now is the time to let your head rule your heart.

Stay home and keep your loved ones and yourself safe.

To be honest, some members of the family won’t miss that dish.

Shop your freezer and pantry.

Pork chops or chicken or pasta, served with a bit of dash, will be just fine.

Sometimes fancy comes from the sauce.

If you have a jar of capers and some lemon juice in your pantry, you’re all set.

The nice tangy lemon caper sauce balances the sweetness of pork.

Butter adds richness and tones down the tartness.

The sauce will also go well with chicken.

Hint:

Don’t want to use white wine? No problem.

- Wine vinegar or lemon juice, diluted with water at a 1:1 ratio before adding to recipes, will work. 

For a sweeter flavour try 1/4 cup water, 1/4 cup vinegar and 1 tablespoon sugar.

- Pomegranate juice and Cranberry juice are less acidic than red wine. 

Mix with a tablespoon of vinegar, for a stronger flavour.

- Because of its similar acidity and sweet taste ginger ale may replace white wine in cooking. It will also give a slightly ginger flavour to the sauce.

- Grape or apple or tomato juice can be used to replace wine at a 1:1 ratio in recipes.

- Chicken, beef and vegetable stock can replace the wine in recipes.

- Canned mushroom liquid can replace red wine in cooking, especially in savory dishes.

- If you don’t have any of these on hand, simply use water to replace wine in cooking.

if you don’t have lemon zest, use a bit more lemon juice, or lemon extract, for a stronger flavour.

Capers are pickled; so if there’s enough juice covering what’s left, they will keep well in the fridge.

This serves four, but if you’re a couple, the leftovers make a nice easy meal, too.

                        Pork Chops in Lemon Caper Sauce

Serves 4

Combine in a bowl

2 teaspoons salt

1 teaspoon pepper

1/4 to 1/2 teaspoon dried thyme

Dry with paper towels 

4 thick boneless pork chops, about 1-inch thick

Season on both sides with the salt mixture.

Finely chop an onion, enough to make 1 Tablespoon.

Mince 2 garlic cloves.

In a large frying pan place

2 Tablespoons olive oil 

Heat the oil over medium high heat.

Add the chops to the pan and cook through, about 5-7 minutes per side. 

Remove chops to a plate and cover to keep them warm.

Drain the fat from the skillet.

Add

2 Tablespoons butter 

Heat until it sizzles. 

Add 

finely chopped onion

minced garlic cloves

Sauté for about a minute.

Sprinkle in

1 Tablespoon flour

Cook, stirring, for 2 minutes. 

Stir in 

1 Cup dry white wine

1 1/2 Cups chicken stock

Raise the heat to high: bring the sauce to a boil, scraping the bits in the pan.

Reduce the heat to medium.

Simmer, uncovered, until the liquid is reduced by half, about 10 minutes.

Stir in 

2 Tablespoons drained capers

1 Tablespoon dried parsley or 2 Tablespoons minced fresh parsley 

Simmer for about 2 minutes. 

Add

2 Tablespoons butter 

Stir until it has melted, then place the chops back in the pan to heat through.

Serve with rice or pasta and a cooked vegetable.

                           ~~~

Here are a few more recipes that use capers.

Maybe one of them will make use of what you have at home.

Happy Easter, everyone, and stay safe and well!

Meats and Poultry

Anna Sultana’s Pork Chops with Capers, Maltese Style

Carmela Soprano's Veal Piccata with Capers l Chicken Piccata

Anna Sultana’s Chicken Piccata, Maltese Style

Pasta and Sauce

Carmela Soprano's Spaghetti Puttanesca - Whore's Style Spaghetti

Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, Maltese Style

Seafood

Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce

Anna Sultana's Stewed Octopus, Maltese Style

Anna Sultana's Fried Swordfish in Caper Sauce, Maltese Style

Anna Sultana's Turtle Stew, Maltese Style (Chicken Stew or Rabbit Stew)

Anna Sultana's Lampuki and Qara' baghli biz-zalza pikkanti - 

              Fish and Marrows with Piquant Sauce, Maltese Style

Carmela Soprano's Rollatine di Pesce Spada - 

     Swordfish or Chicken Breast Rolls / Swordfish, Mackerel, Tuna and Shrimp

Carmela Soprano's Calamari Ripieni / Stuffed Squid in Tomato Sauce

Aunt Demi's Baccala / Cod with Capers and Garlic, Maltese Style

Anna Sultana's Baccala alla Marinara / Baked Salt Cod, Maltese Style

Carmela Soprano's Sea Bass with Tomatoes, Olives & Capers

Vegetables

Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, Maltese Style

Carmela Soprano's Neopolitan Style Stuffed Peppers

Carmela Soprano's Stuffed Hot Cherry Peppers

Carmela Soprano's Caponata, Italian Style Eggplant Appetizer

Anna Sultana's Kapunata, Maltese Style Caponata, Eggplant Appetizer

Carmela Soprano's Green Bean, Potato and Red Onion Salad

Carmela Soprano's Pizza Di Scarola - (escarole or romaine or spinach bread)