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 Banana Bread # 2 and Round Banana Bread

 

Covid-19 is still having an affect on what we can find on our stores' shelves.
People haven't been panic buying the way they did two years ago.
But the supply chains for everything have still been having a few glitches.
Just because the flyer says an item is on sale doesn't mean it'll be in the store.
Well, matters could be worse.

Covid-19 is also causing prices to rise, especially in the grocery stores.
One item that is still selling at its pre-Covid price is bananas.
Lucky for us bananas are available year-round.
So make them a regular part of your menu planning.

When bananas start getting brown and mushy, you can peel them, toss them in a freezer container, mash them and freeze for later baking.
But they do tend to get a rather nasty look.
Don’t let their look scare you.
The riper they are the strong the banana flavour will be.

As the old saying goes, ‘When life hands you bananas, make banana bread’.


Hints:

Cutting back on butter? Substitute 1/2 Cup margarine or 3 ounces oil for 1/2 Cup butter.

Creaming the butter and sugar together will make your banana bread lighter and more cake-like with a finer texture.
If you use oil or melted butter the bread will be denser and less crumbly.

There’s no rule on how smooth the mashed bananas should be.
If you prefer a few chunks of banana in your batter, that’s fine.

Substitute whole wheat or any whole-grain flour for up to half of the all-purpose flour.

Brown sugar gives you a denser, moister bread.
You could also use another sugar or sweetener, such as honey or molasses.

Use almond milk, kefir, buttermilk or water for the liquid in any banana bread recipe.

Don’t have the number of eggs called for in the recipe? No problem.
You can use less eggs or substitute egg whites for the eggs.

Baking time is affected by the moisture and sugar in your bananas and sweetener.
Start checking 10 minutes before it's supposed to be done and then every 5 minutes after.

To make muffins, line a muffin tin with paper liners and fill each cup about 3/4 full.
Check for doneness after 20 minutes.

Wrapped leftovers can be stored at room temperature for several days.
You can wrap the bread in plastic wrap and foil and freeze for up to 3 months.

About Banana Bread # 2…
You can add 2 Cups semisweet chocolate chips or 1 teaspoon cinnamon to the flour mixture or you could add both.
You could add nuts or a different spice, such as nutmeg to your batter.

For a stronger nut flavour toast them in the oven for 10 minutes.

About Round Banana Bread…
The topping of banana slices and butter is optional.
 

More banana recipes:

Anna Sultana’s Banana Bread
https://imturning60help.blogspot.com/2014/05/anna-sultanas-banana-bread.html

Anna Sultana’s Spiced Banana Cake
https://imturning60help.blogspot.com/2015/11/anna-sultanas-spiced-banana-cake-and.html

Anna Sultana’s Banana Oatmeal Crumb Cake
https://imturning60help.blogspot.com/2015/10/anna-sultanas-banana-oatmeal-crumb-cake.html

Anna Sultana’s Banana Pound Cake With Caramel Glaze
https://imturning60help.blogspot.com/2015/10/anna-sultanas-banana-pound-cake-with.html

Anna Sultana’s Easy Banana Ice Cream & Frozen Bananas Treats
https://imturning60help.blogspot.com/2017/07/anna-sultanas-easy-banana-ice-cream.html

Anna Sultana’s Pumpkin or Banana Smoothie
https://imturning60help.blogspot.com/2015/09/anna-sultanas-pumpkin-smoothie.html

Banana Daiquiri
https://imturning60help.blogspot.com/2015/06/strawberries-and-gardening-by-margaret.html


                        Banana Bread # 2

Makes 2 loaves

Grease 2  9x5x3-inch loaf pans

Place in a large bowl
6 ripe bananas, mashed
1 Cup buttermilk
1 Tablespoon baking soda
Let stand for 5 minutes.

While the bananas are soaking, sift together into another bowl
4 1/2 Cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
Set aside.

Preheat oven 350º F

Place in a large bowl
1 1/2 Cups butter, softened
2 Cups brown sugar, packed
Beat together until fluffy.
Add, one at a time, beating after each addition
2 large Eggs
2 teaspoons vanilla
the banana/buttermilk mixture
Add the sifted dry ingredients.
Stir until combined.
Scrape the mixture into the 2 prepared loaf pans.
Bake 60 to 70 minutes.
Cake tester inserted into centre should come out clean.
Remove pans from oven and place on a rack.
Let cool 15 minutes, then turn loaves out onto a rack.
Let cool another 10 minutes before slicing.


                        Round Banana Bread

Makes 3 loaves 

Melt
1/2 Cup butter

Brush melted butter on the inside of 3 9-inch round cake pans

Sift together
3 Cups Flour
1 Tablespoon baking soda
2 teaspoons salt
Set aside.

Peel and place in a large bowl
8 very ripe bananas
Mash and set aside.

Preheat oven 425º F

Place in a large mixer bowl
2 Cups butter
3 Cups sugar
Cream together until pale and fluffy.
Add, 2 at a time, while beating at medium speed
8 large eggs
Carefully scrape down the sides of the bowl while beating.
Add the mashed bananas and continue mixing while scraping down the sides of the bowl.
Add the sifted dry ingredients and mix until the batter is blended.
Pour the batter into the prepared pans.
Bake in the oven for 10 minutes.

While the bread is baking slice
1 to 4 bananas
 
Remove pans and top with banana slices.
Brush with melted butter.
Continue baking for 30 minutes. 
Remove from oven and place on racks.
Let cool 10 minutes before removing from pans.
Let cool on racks another 10 minutes.

Anna Sultana’s Coconut Cake, Marshmallow Buttercream Frosting, Boiled Frosting & Quick Fudge / Pink Full Moon

We’re living through very difficult times, what with all the fear and new rules for staying healthy.
We're not leaving our homes and are avoiding group gatherings to flatten the curve.

Stay the course and we'll get through this.

Physical distancing… flattening the curve… 

Welcome to Spring 2020.

This Sunday is Palm Sunday and on Tuesday we'll be seeing the Pink Full Moon.

At least these things we were expecting.

The name ‘Pink Full Moon’ comes from moss pink, or wild ground phlox, one of the earliest Spring flowers. 

Other names for this moon are: the Full Sprouting Grass Moon, the Egg Moon, and the Full Fish Moon, because this is when shad swim upstream to spawn.

The moon will be completely full on April 7, and, since it’s a supermoon, it can appear as much as 14% larger and 30% brighter than a normal full moon.

According to space.com, April's supermoon will be bigger than the supermoon we had in March, since the moon will be closer to Earth.   

Get outside and enjoy it, but remember to practice physical distancing.

Easter is just around the corner, so it's time to make a nice dessert.

This Coconut Cake is Spring-like, and uses items - such as that bag of coconut - that have been forgotten on your kitchen shelves.

Going to grocery stores is getting risky, so it's a good time to shop our shelves.

The kiddies - and spouses - are expecting something chocolate.

I know fudge isn't really healthy.

I'm sorry, but sometimes one just has to indulge.

This is an easy recipe, so just make some and enjoy.
Don't count the calories. Everybody's putting on a few pounds this Spring.

While we're talking chocolate...

Here's a recipe for an easy fudge cake. 

Stay safe and well, everyone!

Hints:

Don’t have coconut milk? Use: 

2 Tablespoons water 

2 Tablespoons milk

1 teaspoon coconut or almond extract 

Cool cake layers in their pans on a cooling rack for 10 minutes. 

If you try to remove them sooner, they’ll be too warm and could break apart. 

After the 10 minutes, flip each cake out of its pan onto the cooling rack. 

Allow the layers to cool completely before frosting.

Don’t become impatient or panicked if you’re making the boiled frosting. 

It takes time, but the mixture will turn into a nice frosting.

If you’d rather make a buttercream frosting, here’s a good one: 

Marshmallow Buttercream Frosting

Place in a large mixer bowl

1 jar (7-oz) marshmallow creme (1 1/2 cups)

1 Cup butter or margarine, softened

1/2 teaspoon vanilla

1 Tablespoons milk

Beat on medium speed until blended. 

Add gradually while beating at medium speed 

2 1/4 Cups confectioners’ sugar

Beat until fluffy. 

You can beat in more milk, a few drops at a time, until it's thin enough to spread. 

While frosting, scrape off your spatula often to avoid getting crumbs on the cake.

About the fudge…

If you don't have unsalted butter, use what you have and don't add the salt.

                        Coconut Cake

Place the rack in the centre of the oven.

Grease 3 9-inch round pans with shortening and dust with flour

      

Preheat oven to 350º F          

Sift into a medium bowl

2 3/4 Cups flour

2 teaspoons baking powder

1 teaspoon salt

Set aside. 

Place in a large mixer bowl

1 Cup butter or margarine, softened (or 6 ounces oil)

Beat with electric mixer on medium speed for 30 seconds. 

Gradually add 

2 Cups sugar, 1/4 cup at a time, beating well after each addition. 

Beat 2 minutes longer. 

Add, one (or 1/4 cup) at a time, beating well after each addition 

4 large eggs (or 1 Cup egg whites)

Stir in 

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

With mixer on low speed, alternately add (3 dry, 2 liquid)

the flour mixture 

1 Cup milk 

Beat just until blended. 

Divide batter evenly among the 3 pans.   

Bake until the cake layers are done, about 18 to 20 minutes.

A toothpick inserted in the centre of each should come out clean.

Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and place the layers on the racks.

Let them cool completely.

                        Boiled Frosting 

Cut into small pieces

6 regular-size marshmallows

Place in a heavy 2-quart saucepan

1 1/2 Cups sugar

1/2 Cup water

Stirring constantly, cook over medium heat, until the mixture is clear. 

Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. 

Place in large mixer bowl

4 egg whites (1/2 Cup)

Beat with electric mixer on low speed until foamy. 

Add 

1/2 teaspoon cream of tartar

1/8 teaspoon salt

Beat on medium speed until soft peaks form. 

Increase speed to high and gradually pour the hot syrup into the egg white mixture. 

Add the marshmallows, a few pieces at a time, beating until stiff peaks form and the frosting is thick enough to spread. 

                        Coconut Milk Mixture

Place in a small microwaveable bowl

2 Tablespoons sugar

1/4 Cup reduced-fat coconut milk (not cream of coconut)

Microwave on high 1 minute.

Remove from microwave and stir until the sugar dissolves. 

                        Assembling the Cake

Have on hand

2 to 3 Cups flaked coconut

Cut 2-inch-wide strips of wax paper.

Place a cake layer upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Brush half of the coconut milk mixture over 1 layer to within 1/2 inch of the edge. 

Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut. 

Top with second cake layer. 

Brush with the remaining coconut milk mixture. 

Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut.

Top with remaining cake layer. 

Spread the remaining frosting on the top and side of the cake.

Sprinkle the remaining coconut over the top and sides. 

Remove the wax paper strips.

                        Quick Fudge

Grease an 8-inch square pan

Quarter

16 regular-size marshmallows

Combine in a medium saucepan

1 2/3 Cups sugar 

2/3 Cup evaporated milk 

1 Tablespoon unsalted butter 

1/2 teaspoon salt 

Bring to a boil.

Cook 5 minutes, stirring constantly. 

Add

6 ounces milk chocolate chips 

Cook, stirring constantly, until the chips are melted. 

Remove from heat.

Stir in

the quartered marshmallows

1 teaspoon vanilla extract 

1 Cup chopped walnuts 

Mix well. 

Pour into the prepared pan. 

Cool and cut into squares.

Folklorama: Cornitze and Schweinshaxe vom Spiess

Schweinshaxe vom Spiess

Folklorama in 1980 was a time when people in Winnipeg went to church a lot.

It wasn’t because anyone had suddenly become religious, but because the churches were the sites for so many pavilions.

It really made a lot of sense.

Many churches in Winnipeg were started and maintained by immigrants who were proud of their ethnic heritage.

The pavilions were run by volunteers who were proud of their ethnic heritage.

One of the main places - and in some cases the only place - where ethnic traditions and culture could be observed was in the local parish churches.

Many of the Folklorama volunteers were also parish members who could easily arrange to set up a pavilion in their church without having to pay rent for the space.

We’re Winnipeggers. 

Why pay rent when you can use a space for free?

The Romanian Pavilion was held in another long established ethnic Winnipeg church, St. Demetrios Romanian Orthodox Church, 103 Furby Street, its sponsor.

After a visitor was welcomed with a warm Bun Venit it was on to the cultural displays.

As would be expected in a church, there were displays of a religious nature: icons painted on an Icon Screen (Iconotasis) sculptured in Romania on oak wood, as well as embroidered linen items.

They also had artists doing egg painting, as well as doing icon painting on glass.

The nightly entertainment consisted of three half-hour shows featuring ethnic dances performed by Balada (an Edmonton dance ensemble) and by the local Perinita Romanian Dance Ensemble, with songs provided by both the parish’s adults' and children’s choir, as well as soloists.

As with the other Eastern European pavilions, the main focus was the food.

The hearty traditional fare included: alivinci cu smantant, sarnmali, rosii si ardei umpluti, colacei, varza cu sunca, and more, followed by prajitura cu mere, saralia and corneletze for dessert.

There were three Romanian table wines and Canadian spirits and beer available, as well as soft drinks, to keep everyone hydrated.

The German Pavilion was at the building owned by its sponsor, The German Society of Winnipeg, at 121 Charles Street, and their introductory piece says:

‘Gemütlichkeit’, roughly translated means good natured, easy, comfortable, and that’s the atmosphere found at the German Pavilion.

Along with the German arts, crafts and historical items on display there was entertainment provided by the Mardi Gras Dancers, as well as singing and yodelling by the entertainers.

Everyone was invited to sing along as the German brass band, two organists, and a guest accordionist from Kitchener, Ontario, filled the air with the sound of Germany.

Along with the sounds filling the air there was plenty of food to fill the stomachs.

Rostbratwurst (a grilled sausage on a bun), Rouladen kit Rotkohl and Eisbein kit Sauerkraut were top favourites on the menu, and went well with the Lowenbrau and Dormunder beer, as well as the German wine and soft drinks.

Paul and I had taken my parents to the German Pavilion during their visits.

Since College Point was originally a German/Irish town they felt right at home.

After a beer or two, they even joined everyone in the yodelling.

Just love that spirit of Gemütlichkeit!

In the Folklorama50 brochure there is still a Romanian and a German Pavilion listed.

No surprise there - the artwork, food and entertainment are excellent.

Want German food more than once a year?

The German Pavilion is home to The Schnitzelhaus which hosts weekly buffets featuring German and Canadian delicacies in a full service dining room.  

It has become famous for its Saturday morning breakfasts.

Hints:

The recipe for Schweinshaxe vom Spiess has an intro that is a bit colourful. Here it is:

The aroma of ‘Schweinshaxe’ on the rotisserie will drive the neighbourhood wild. Try this on the evening that the neighbour you don’t like is serving her husband cold leftovers after he has been mixing cement for their new patio all day.

It even works better if the wind is blowing in their direction.

Willkommen to the ‘hood!

Check the Schweinshaxe for doneness with a meat thermometer.

Even if you’ve invited the nasty neighbours over for dinner, it’s best to be safe.

                        Cornitze

Makes about 100 cookies

Dough

Place in a large bowl

4 Cups flour

1 pound butter

4 egg yolks

1 teaspoon vanilla

12 ounces cream cheese

1 teaspoon lemon juice

Mix well and break into nut-size pieces.

Refrigerate for at least 2 hours.

Filling

Combine in a medium bowl

1 pound finely crushed walnuts

1 Cup sugar

1 teaspoon lemon juice

4 egg whites

Sprinkle confectioners’ sugar on the work surface.

Roll out a piece of dough and fill with the filling mixture.

Close and form into a crescent shape and place on cookie sheet.

Repeat with the remaining nut-size pieces. 

Bake at 375º F for 20 minutes.

                        Schweinshaxe vom Spiess

Wash and dry

3 pork hocks, not ham, each between 2 - 2 1/2 pounds

With a very sharp knife slit the skin in a crisscross pattern of half inch squares that are 1/2 inch deep.

Rub with 

salt and freshly ground pepper

Roast on the rotisseries at high heat until very well done.

This takes 2 1/2 to 4 hours, depending on the rotisserie and the size of the hocks.

If the skin starts to burn move the meat further from the heat.

Serve with Gemischter Salat (a mixed salad), Semmein (rolls) and Bier (beer).

Folklorama: Khrustyky and Walnut Torte

Khrustyky

Back in 1980, in addition to two Irish pavilions, there were two Ukrainian pavilions.

One was the Kiev Pavilion, while the other was the Lviv Pavilion.

Bitaemo!

There may have been a logical reason for this.

Maybe two different boatloads of people migrated from each of these places.

Maybe there was some historical reason why they didn’t put on a show together.

Maybe one was a little bit country, while the other was a little bit city.  

The Lviv Pavilion was set up at 591 Pritchard Avenue, the building belonging to the sponsor, the Association of United Ukrainian Canadians.

Right off the bat they talk about the food: pyrohy, holubtski, nalysynki, kyshka and studinets, which were served with local beers and liquors.

They posted a recipe for Khrustyky.

For entertainment they had AUUC choirs, while the orchestra and soloists were joined by the Kamenyan Dancers from Edmonton.

They imported performers from Lviv and featured paintings and displays based on work from the Ukrainian poet, writer, scholar, and humanitarian, Ivan Franco, who created almost all of his works in the city of Lviv.

There was a museum to display the cultural heritage of the Ukrainian people.

It was a seriously thorough, educational pavilion.

The Kiev Pavilion took place at Garden City Collegiate.

From what I remember of Folkloramas during those years, it was one of the must-see places, year after year, and the lines of people waiting to get into the place were long.

There were dance ensembles and choirs such as the Orlan Ukrainian Folk Ensemble, the Selkirk Dancers, the O. Koshetz Choir, the Todaschuk Sisters and a special guest from Montreal, Andy Czerney, who was billed as a contemporary Ukrainian vocalist.

The classrooms had been turned into display areas filled with Ukrainian cross-stitch embroidery, loaves of braided bread, artifacts and a pysanky (egg painting) workshop.

While there you could feast on holubci, varenyky, borscht, tortes, uke-a-bobs, and other delicacies, washed down with domestic beer and liquors.

They chose to share their Walnut Torte recipe.

The Kiev was more relaxed than the Lviv was, with something for everybody.

Uke-a-bobs were a hit with the kiddies.

Even my father enjoyed their food and show! 

In this year’s Folklorama the Ukraine is represented by the Ukraine-Kyiv Pavilion, whose show includes the Todaschuk Sisters.
There will also be the Spirit of Ukraine Pavilion, as well as the Russian Pavilion.

Hints:

The Walnut Torte is a light torte and you can use any filling, within reason.

Jams, canned pie filling or cooked prunes are good.

If you want to be fancy you can spread a hazelnut cream filling and then spread it over the top and sides, like a layer cake.

                        Khrustyky 

Place in a large mixer bowl

3 egg yolks

3 large eggs

Beat until light and fluffy.

Add, beating after each addition

2 Tablespoons sugar

1 Tablespoon heavy cream

1/2 teaspoon salt

1 Tablespoon brandy or whiskey

1 1/2 Cups flour

Beat until you have a soft dough.

Cover bowl and let stand 30 minutes.

Divide dough into four portions.

Take one portion and roll very thin.

Cut into 3/4 inch strips, then diamond shape in 2 inch lengths.

Make a slit in the centre of each diamond, pull one end through the slit.

Fry for a few seconds in hot oil until a light golden colour.

Drain on paper towels to cool, then dust lightly with confectioners’ sugar.

                        Walnut Torte 

Place in a large mixer bowl

10 egg whites 

Let stand at room temperature for 1 hour.

Line 2 deep layer cake pans with wax paper and butter them well.

Add to the egg whites

1/2 teaspoon cream of tartar

2 or 3 drops of mapeline

Beat until it is stiff and stands in peaks.

Preheat oven to 350º F

Place in a medium mixer bowl

8 egg yolks

Beat well.

Add gradually

1 cup powdered sugar (berry)

Beat until light and fluffy.

Stir in 

1 Cup finely ground walnuts

4 Tablespoons fine bread crumbs

2 Tablespoons flour

Fold the beaten egg whites into this mixture.

Spoon the batter into the prepared pans.

Bake 40 minutes, or until done when tested.

Allow the cakes to cool in the pans 5 minutes, then remove them to a cake rack.

Spread any favourite filling between the layers and over the top.

Anna Sultana’s Orange Cranberry Bread and The Beaver Moon

During the holiday season it’s a bit tricky to know how much food to have on hand.

Bake too many cookies and you’ll be munching on gingerbread during Lent and, maybe even at Easter.

Don’t bake enough and you’ll be padding the cookie platter with oreos which nobody believes you baked.

It’s a tricky time, alright.

Managers in grocery stores also face the same problem.

If the meat department runs out of turkeys or hams, well, do you remember that scene in Christmas with the Kranks, when Nora can’t find the Honey Glazed Ham (Blair’s favourite) and has to settle for smoked trout?

It can get embarrassing.

If the manager ordered too much, well, there’s just so much turkey or ham that anybody can face.

Then again… one man’s mistake can be another man’s treat.

If your produce manager ordered too many bags of fresh cranberries and has to sell them at half price, take pity on him and grab as many as you can.

Cranberries have vitamin C, manganese and quite a few vitamins and minerals.

The cranberries can be frozen in the bag, as is, and will keep for nine months.

They can also be used, without thawing, in a few baked desserts.

Hints:

This recipe also works with blueberries.

Don’t have chopped walnuts? Chopped pecans or almonds would also work.

Want a milder orange flavour?  Use vanilla instead of the orange extract.

Almond extract would also work, especially if you are using almonds.

Did a great job of stocking up on cranberries? Here are two more cranberry recipes:

Anna Sultana’s Lemon Cranberry Scones

Cranberry Crumb Bars

Wondering what to do with you Halloween pumpkin? Why not make a pot of soup, as Ma would:

Anna Sultana's Pumpkin Soup, Maltese Style

                                                Orange Cranberry Bread

Makes 2 loaves

Grease 2 9x5x3-inch loaf pans

Combine together in a large bowl

4 Cups flour

2 teaspoons baking soda

2 teaspoons salt

Add

2 Cups sugar

Stir together.

Preheat oven to 325º F

Place in a 2 Cup measuring cup

4 tablespoons vinegar

Add enough water to make 1 1/3 cup

Place in a bowl

2 large eggs

2/3 cup orange juice

the water/vinegar mixture

1 Tablespoon orange extract

1/2 Cup oil

Stir to combine.

Make a well in the dry ingredients and add the liquid mixture.

Stir just enough to moisten. Do not overbeat.

Fold in

1 Cup walnuts, chopped (optional)

2 Cups fresh whole cranberries 

Divide the mixture between the 2 prepared loaf pans.

Bake for 1 hour, until golden brown and a tester inserted in the centre of the loaves comes out clean.

Remove from oven and let cool 10 minutes, then remove loaves from the pans.

Place the loaves on a wire rack and let cool completely.

Slice and serve as is, or with butter and/or jam.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

November is the month of the Pleiades star cluster, which will shine all night long on November nights. 

November 2 - Look for Algol, the demon eye, winking this month. Read more about this celestial event here!

November 2-4 - Southern Taurids Meteor Shower peaks. Best viewing anywhere in the sky, from 1-3 a.m. EDT. Unfortunately, the bright gibbous Moon will making viewing difficult. There’s a good possibility of catching 5-10 meteors each hour. The Taurids are actually two annual meteor showers created by the comet Encke. They are named for constellation Taurus, where they are seen to come from in the sky.

November 4 - The full Beaver Moon at 1:23 a.m. People have asked us: Isn’t the Moon following the Harvest Moon always the Hunter’s Moon? The short answer is no. When the Harvest Moon comes late (as was the case this year in October), the usual procedure is to by-pass the Hunter’s Moon and go straight to the Beaver Moon in November. Why is it called the Beaver Moon? Find out in this short Farmers’ Almanac video: November's Full Beaver Moon

November 5 -  “Fall back!” Daylight Saving Time ends: Don’t forget to set your clocks back 1 hour.

During the early evening hours, a nearly full Moon will cross in front of the orange 1st-magnitude star Aldebaran in the constellation of Taurus, the Bull. This occultation will be visible anywhere to the east (right) of a line extending roughly from Inuvik (Northwest Territories of Canada) to Pensacola, Florida. To the west (left) of this line, Aldebaran’s disappearance will be unobservable because the Moon and star will be below the horizon and either only the star’s reappearance will be visible (just after moonrise) or the occultation will be missed because the Moon and star will be below the horizon for the entire event. Visit this link to see a map of the visibility zone, as well as a listing of nearly 1,200 locations providing times of the immersion (disappearance) and emersion (reappearance) of Aldebaran.