Today is Easter Monday, celebrated in Cleveland as Dyngus Day! We haven’t had much time to post recently, so even though we are a little late to the party, we figure there’s still a little time to share some Easter bread, this time with a local influence. In Cleveland there has historically been a large Czech population, especially in the appropriately-named Slavic Village neighborhood, which also hosted a large Polish population. One of the most traditional Czech Easter foods is Mazanec – an leavened sweet bread with dried fruit and raisins, served primarily at Easter. Mazanec is considered a cousin of the English hot cross bun, and sometimes also has a cross shape on top. You can try making Mazanec for your spring celebrations with a recipe from Honest Cooking.
Category Archives: Holidays
We are always looking for unique dishes for holidays – and for Passover we decided to go beyond the typical charoset and matzoh concoctions (not that there’s anything wrong with those, and this recipe does also include matzoh). This sunny citrus, almond and walnut cake comes to Istanbul via the Sephardic Jewish communities of Spain. Sounds pretty good, right? You may also notice that “Gato” seems similar to the French word for cake, and is indeed the Ladino spelling for the French “gateau.”
I found a few scattered references to this online, but they all seemed to trace back to a recipe from The Book of Jewish Food (1996) by Claudia Roden, featuring recipes from around the world that put a focus on diverse Jewish populations and history. Hannah’s Nook has a recipe, and the following excerpt from Claudia Roden herself:
“One of the gastronomic successes of Sephardi culture is the very wide range of Passover cakes made with almonds or nuts instead of flour, which are characteristic of the communities. Some, like the orange cakes, have a dististinctly Iberian character. This is the Passover cake of Istanbul. Moist and aromatic, with a delicate orange flavour, it can well be served for dessert.”
In France, April 1st is known as “Poisson D’Avril” which translates to “April Fish.” Much like April Fool’s Day, pranks are rampant, and on Poisson D’Avril the goal is to tape a paper fish to the back of an unsuspecting person. It also means that there is a proliferation of all things fish. Chocolate fish are one particularly popular option, and can be found in stores throughout France. Making your own chocolate fish at home is super easy – AllRecipes has a detailed guide. Aside from the chocolate, all you need is a fish-shaped candy mold (there are tons of options). The Spruce has a recipe for molded chocolates filled with chocolate ganache for even more fun.
Chocolate Fish by Caliparisien
For today’s Pastry Post-Doc we are going Irish for St. Patrick’s Day. Even though St. Patrick’s Day is more popular in the US than in Ireland, Irish recipes are a must. We try to feature a different Irish recipe here every year – nothing artificially green allowed! For a sweet treat a little more authentically Irish than a Shamrock Shake – try making a Donegal oatmeal cream. This simple Irish dessert is similar to a trifle, and is composed of fresh fruit, jam, cream and whole Irish oat grains, aka steel-cut oats in the US. European Recipes has the full scoop on how to make Donegal oatmeal cream (seen below).
Today marks the colorful Hindu festival of Holi, or as it is known in Indian diaspora communities in South America and the Caribbean, Phagwah. One of the most vibrant places to celebrate the holiday outside of Indian is actually in Queens, NYC, which is home to Hindu diaspora communities from around the world including Trinidad and Guyana. The New York Times covered the Queens Holi festivities in detail in 2011, along with a photo album. The NYT also has a great Caribbean recipe for the holiday, Gogola banana fritters.
This weekend marks the Jewish holiday of Purim, a holiday full of costumes, merrymaking and of course the signature Purim treat, hamantaschen. The last time we wrote about hamantaschen several years ago we just covered a classic recipe. However, hamantaschen’s simple ingredients and shape, basically a sweet pastry triangle wrapped around jam, lends itself to improvisation. Buzzfeed (who else) has a compilation of 32 out-there Hamantaschen recipes including savory tomato and feta and peanut butter and chocolate. Bon Appetit has 5 savory riffs on Hamantaschen with international flair from Spain, India and beyond. New and trendy fillings for Hamantaschen have even taken Israel by storm.
Here a few more riffs on the Purim classic if you are feeling adventurous:
- Peanut Butter and Jelly Hamantaschen from Lil Miss Cakes
- S’mores Hamentashen from Couldn’t Be Parve
- Baklava Hamantaschen from Busy in Brooklyn (seen above)
- Neapolitan Hamantashen from What Jew Wanna Eat
- Kimchi Hamantaschen from Confident Cook, Hesitant Baker
- Rainbow Hamantaschen from Kitchen Tested
- Milk and Cereal Hamantaschen from the Arizona Jewish Post
- Balsamic and Red Onion Hamantaschen from Kveller
Today is Fat Tuesday – aka Mardi Gras – which means it is Paczki Day! In Cleveland (and Chicago…and elsewhere) this is a pretty big deal – and the Polish jelly-filled doughnuts called Pączki pop up nearly everywhere. If you have a sweet tooth, you don’t want to be left out of this tradition. Cleveland.com has a guide to the best places in town the get a paczki, and they will even be live-Tweeting and Instagramming from Rudy’s Bakery in Parma, epicenter of the Paczki madness. Traditional Polish fillings are prune, jelly and poppyseed, but every year brings more unique flavors. There is even an enigmatic cannoli paczki at Colozza’s (seen below), which may just be the most Cleveland thing ever! Or go one step further, with a paczki filled with ice cream at Mitchell’s.
It seems that there are two main categories of Mardi Gras food, rich, sweet cakes meant to use up all the sugar and fat before Lent, and savory,”lucky” foods. In the sweet camp are Polish Paczki, French galette des rois, Scandinavian Semla (called vastlakukkel in Estonia) or Hawaiian Malasadas. On the other hand are savory foods that are deemed lucky. In Eastern Europe, one such lucky, savory dish is a hearty pea soup. The classic Estonian Mardi Gras Soup is called hernesupp, and is a hearty mix of yellow split peas and pork. Check out these classic recipes from Nami-Nami (seen below) and Stanford.
This year, Lunar New Year falls on a Friday! If you will be celebrating Lunar New Year in Korea the festivities are called Seollal, and you can expect a crazy amount of food and festivities. We covered one of the most traditional Seollal dishes previously on ETW, tteokguk (rice cake soup). However, that only scratches the surface. Most large Korean meals come with an assortment of small dishes called Banchan, and the Seollal table is no exception. However, to the uninitiated, the array of banchan presented alongside a meal can be overwhelming. Fortunately, the internet is brimming with banchan guides: Lucky Peach, Crazy Korean Cooking, Zen Kimchi, Thrillist and HuffPo, to name a few. Personally, my favorite banchan are japchae, radish kimchi and toasted seaweed. I love the concept that every meal comes with an additional portion of delicious, tiny dishes. Do you have a favorite banchan?
Happy New Year! Even though it is almost 2 weeks after the Gregorian calendar marks the new year – January 13 is celebrated as Malanka – “Old New Year’s Eve” – in the Ukraine. The holiday marks the Julian calendar’s new year and is one of the most festive days in Ukraine, full of caroling door-to-door, costumes, dancing the Kolomyjka, merry-making and of course food. We are novices when it comes to Ukrainian desserts, but we have found a holiday recipe for pampushky – fried donuts filled with poppy seed or prune. These seem to be a cousin of the paczki, another Eastern European donut (this one popularly eaten on Shrove Tuesday). You can find pampushky recipe from Claudia’s Cookbook (below) and Ukrainian Classic Cuisine. Who doesn’t love something indulgent and fried as a perfect cap to the holiday season?
Today is Three Kings Day / Epiphany – which officially marks the end of the Christmas holiday season! In addition to Epiphany (Epifania in Italian), the eve of January 6th is also when La Befana arrives in Italy. Similar to St. Nicholas Day in other parts of Europe, La Befana (who takes the appearance of a witch on a broom) leaves presents and candy for good children and coal for bad ones. In honor of La Befana and Epifania, we are heading to Sicily, where the holiday season is celebrated with a myriad of sweets including the fig and raisin-filled cuccidati cookies.
We have made cuccidati before, but we have recently learned that there is a similar holiday dessert that is basically a giant version of a cuccidati – a Buccellato ring cake. To add another layer of potential confusion, it seems that sometimes in Sicily buccellato refers to small-sized ring-shaped fig cookies, too. Now I am not really a huge fig or raisin fan (though M is) and even I like cuccidati cookies (which I guess are the distant ancestor of the Fig Newton). There are tons of cuccidati recipes with slight variations in filling according to region, family and personal taste so I will only include a few: A vintage Milwaukee recipe from 1965, Washington Post, Brown Eyed Baker and Savoring Italy (seen above). If you want to go all out, Cooking with Rosetta has a traditional buccellato recipe, as does L’Italo-Americano (seen below).
We love this Japanese candy advertisement wishing us a happy new year (in 1956) – we hope you have a Happy New Year, too!
One of our friends’ mothers recently gifted us a large Vasilopita cake in the shape of a fish (which seems to be one-of-a-kind)! Fish or not, there is a long tradition of having Vasilopita – an orange-flavored cake topped with nuts – on New Year’s Day for good luck. Much like a king cake, there is a hidden trinket or coin in the cake that is said to bring luck to the person that finds it. Vasilopita is popular in Greece and the Balkans, and I have seen several permutations of the cake: some including multiple tiers, or a vanilla glaze. Here is a two-tiered Greek version from Epicurious, a glazed version from My Greek Dish, and a Vasilopita with a more bread-like consistency from Bowl of Delicious. Happy new year! Ευτυχισμένος ο καινούριος χρόνος!
There is a major tradition around eating fried food for Hanukkah, since oil is such an essential part to the Hanukkah story – a miracle that allowed one day’s worth of oil to light a menorah for eight days. Though we love the traditional fried donuts sfenj and sufganiyot – there is also another Hanukkah tradition we have just learned about – eating cheese! The origins of eating cheese on Hanukkah begins with the story of Judith, who is said to have given an enemy general salty cheese to make him thirsty, becase of this he became drunk, allowing her to later kill him. So that may be a little morbid… but the importance of cheese to the story has led to delicious cultural traditions of enjoying cheese at Hanukkah time! Though the tradition is not as big in the US – it has a stronger foothold in Europe. Popular ways to enjoy cheese on Hanukkah are tasty Italian ricotta latkes, cream cheese rugelach and cheese blintzes.
Cheese Blintzes by Eliza Adam
Tomorrow is Christmas – and here it is blustery and cold – but imagine if you could go to beach! In this vintage Australia Christmas video, you can!
We first saw these show-stopping Lithuanian Christmas tree cakes – Šakotis – for sale by the Lithuanian Club of Cleveland at a cultural fair. Though you may see Sakotis for other special celebrations in Lithuania, they are associated with Christmas – especially since they look like Christmas trees! The cake is made by pouring batter over a rotating, horizontal spit over a heat source. The batter is simple – just sugar, eggs, flour and sour cream – and as the batter is poured over the spit, tree-like layers begin to form.
Other cakes made on a spit are found throughout Central and Eastern Europe with different names: like the German Baumkuchen, Polish sękacz, Czech Trdelník and Hungarian Kürtőskalács. Unless you have all this special equipment, you probably won’t be able to make Sakotis at home – but you can buy them straight from the Lithuanian Club of Cleveland online.
It is Christmas season again, and we have cake on the brain! In Nicaragua, Christmas means Pio Quinto cake (which may or may not be named after Pope Pius the 5th). It is similar to tres leches cake, but instead of being soaked in milk, it is soaked in rum! Pio Quinto is topped with a vanilla and cinnamon custard – called atolillo (which can also be served alone) and sprinkled with raisins and other dried fruits. You can find recipes for Pio Quinto from Serious Eats (seen below) and Leaders from the Kitchen.
Today is St. Lucia Day, one of the most important holidays in Scandinavia, and Christmas is right around the corner! We have covered some Swedish holiday cakes and cookies here on the blog previously, but did you know that candy canes may in fact have their roots in Sweden? In Sweden these striped candies are called Polkagris. Polkagris was invented by a female entrepreneur, Amalia Eriksson, in 1859 in the town of Gränna, Sweden. At a time when few women were allowed to be entrepreneurs, the widowed Amalia created the candy as a way to support her family (and the recipe was kept as a secret until her death). The traditional polkagris color is red and white with peppermint flavor, much like the candy canes we know in the US. However, there are a few differences – Polkagris is made with vinegar, which makes it softer and chewier – and creates a shorter shelf life.
If you live in the freezing Midwest like us, the winter holiday season may not immediately get you thinking of tropical recipes, but the Caribbean has huge tradition of delicious Christmas foods worth sampling. One emblematic Caribbean food that is a holiday staple is the simply named Black Cake (it gets its name from its rich molasses color). The cake itself is filled with figs and dried fruit soaked in wine, rum and is flavored with cloves, nutmeg and allspice. Caribbean Black Cake is a descendant of British plum pudding, and has an special stronghold in Caribbean countries that were former British colonies such as Trinidad and Jamaica. However, you will find it throughout the Caribbean and in most Caribbean-American communities around holiday time with assorted named like Christmas Cake, Black Christmas Cake, West Indian Fruit Cake, Caribbean Christmas Cake, etc. A unique ingredient that is essential to the rich taste of the cake is burnt sugar syrup, or “browning,” that is available in Caribbean markets (or you can make your own). Here is a recipe for Jamaican Black Cake from the Cooking Channel (below), Trinidadian Black Cake from Cooking with Ria and Caribbean Black Fruitcake from Chowhound.
When I think winter holiday foods, my mind turns immediately to the sweets – I can’t help it – who wouldn’t love spice cookies or a bûche de noël? However, I know that everyone doesn’t have a sweet tooth, and that savory dishes are just as important on the holiday table. For St. Nicholas Day we encountered mainly sweet treats – but Bulgaria, where the holiday is called Nikulden, has their own savory spin on the day. In Bulgaria, St. Nicholas is associated with fishing and fishermen, so it makes sense that his signature dish, Ribnik, is carp stuffed with walnuts, and wrapped in a pastry dough. This striking dish is then the centerpiece for St. Nicholas Day feasts. Here are recipes for two versions of Ribnik from the St. Nicholas Center, and another from Eclectic Cuisine (seen below).