Today is January 6th, the Epiphany, also known as Three Kings Day, which traditionally marks the end of the Christmas season in countries that celebrate (see Mexico, England, Poland and France). In Italy, the Epiphany is marked by the arrival of the witch, La Befana, on the night of January 5th. According to legend, the Befana initially did not follow the three wise men on their journey, and instead stayed home. Later, she had a change of heart, and tried to catch up with the three wise men on her broom, to no avail. To make amends, the Befana gives presents to children instead. Italian Children wake on January 6th to find that their stockings had either been filled with candy if they were good, or coal if they were naughty (or coal candy). We will be celebrating by eating the last of our Christmas cookies and candy. Don’t have any holiday cookies left? A traditional treat for Epiphany in Italy is shortbread cookies from Tuscany called Befanini. Here are befanini recipes from 196 Flavors, Food 52 and My Travel in Tuscany.
Category Archives: Holidays
Linksmų Kalėdų! (Merry Christmas – in Lithuanian!) In Lithuania, the traditional Christmas Eve meal is called Kūčios, which includes 12 traditional dishes, representing both the 12 apostles and the 12 months of the year. The meal is typically meat and alcohol free, and includes such dishes as herring, kūčia (a sweetened grain dish), sauerkraut, cranberry Kisielius (Kissel) and sweet biscuits known as Kūčiukai in Poppyseed milk. The whole dinner is usually kicked off with the sharing of a Christmas Eve wafer, Kalėdaitis, which is much like a communion wafer. Draugas News has a list of Kucios recipes, as does the Maskoliunas Family project. Beyond the special food, there are other traditions celebrated including putting straws/hay under the tablecloth. The straws are then pulled out, and the state of the straws indicate the fortunes for the coming year.
Kucios Dinner by Send Me Adrift
Happy Hanukkah! Today is the 2nd day of Hanukkah and we are of course thinking of one of our favorite Hanukkah foods, babka. We have expressed our love here many times before for babka. However, sometimes you don’t want a whole loaf of babka (I assume it is possible), in which case you may be in the mood for rugelach, which we like to think of as a bite-sized babka substitute. Rugelach is a traditional Polish-Jewish sweet, basically a cookie rolled up with tasty filling – often cinnamon or chocolate – though any filling is possible! Unlike babka, which is brioche-based, rugelach is often made with a sour cream or cream cheese dough. Serious Eats has a compendium of various rugelach fillings, including a non-traditional red bean. Taste of Home, Tori Avey and Molly Yeh (chocolate sea salt and halva version picture below) have compiled even more versions!
Halva Rugelach by Molly Yeh
Happy Diwali! Diwali, the Hindu festival of lights, started yesterday, October 27, 2019, but it is not too late to get in on some delicious treats to celebrate this holiday. Today, for Diwali, we will be making Soan Papdi (aka patisa, son papri, sohan papdi or shonpapdi), a North Indian confection with an amazing melt-in-the-mouth texture. Really, it is unlike anything I have had before, somewhat like cotton candy, but with flaky layers, often formed into cubes. You definitely have to experience it for yourself! This treat was first introduced to me by my friend from Delhi, who brought the treat back directly from a favorite sweet shop. Soan Papdi is popular throughout India, especially during festivals. With a base of ghee (clarified butter), gram flour and sugar, soan papdi is often flavored with cardamom, but you can now find it flavored any number of ways, including mango, pistachio or chocolate. Check out Steemit, The Times of India and Awesome Cuisine for Soan Papdi recipes.
During Ramadan (Ramazan in Turkish), observant Muslims are encouraged not to eat between sunup and sundown. The big feast meal breaking the fast after sundown is Iftar, and this is traditionally a pretty lavish spread. However, less attention is sometimes given to Suhoor/Suhur, the pre-sunrise meal. In order to get through the day fasting, a hearty Suhoor is common. One of our favorite breakfasts is Turkish, so we were curious to learn about Turkish dishes for Suhoor. Turns out that for Turkish suhoor, hearty, filling dishes are the norm, including creamy kaymak cheese, the egg dish menemen and the baked macaroni dish makarna. Of course, these filling dishes may be accompanied by cheese, bread, honey, fruit, tea, coffee and anything else you may enjoy at a classic Turkish breakfast!
- Menemen Recipe from Chili Pepper Madness (pictured below)
- Menemen recipe from Serious Eats
- Menemen Recipe from Ye-Mek
- Firinda Makarna recipe from Binnur’s Turkish Cookbook
- Kaymak Recipe from Binnur’s Turkish Cookbook
The Jewish holiday of Passover has begun and lasts until next weekend. A major caveat to Passover cuisine is that is must be free of chametz, all leavened bread products. This has led to a proliferation of special kosher for Passover foods, and many creative uses for matzoh, which is unleavened. One of the most emblematic Passover dishes is charoset, a sweet mixture of fruit, honey and nuts, which makes a symbolic appearance on the Seder plate. There are literally thousands of recipes for charoset (some we have covered before), but there is a particular version from Morocco, called Tanzeya. Here is a recipe from Joan Nathan made with figs and spices like cinnamon and cardamon. New York Shuk sells pre-made tanzeya and has a recipe for charoset truffles (pictured below). Or if you want to go the simpler route, two matzoh sandwiched with charoset sounds pretty good to me!
Tomorrow, April 13, 2019, is the start of Burmese New Year celebrations – Thingyan – a Buddhist multi-day festival which culminates in huge celebrations for the New Year itself. Thingyan is also known as the “water festival” because during its celebrations, it is not uncommon to get completely drenched in crowds throwing and spraying water. This is said to be a representation of washing off the old year, and the cleansing aspects of the new year. But of course, one of the most important things is the food! A traditional treat for Thingyan is Mont Lone Yay Paw, glutinous rice flour balls stuffed with jaggery (cane sugar), boiled, and topped with coconut. You can find this treat at stalls called Sa Tu Di Thar all around public Thingyan festivities. Making Mont Lone Yay Paw is a group activity during Thingyan, and it has also turned into a haven for practical jokers: sometimes the sweet treat has a mystery, super-hot bird’s-eye chili hidden inside! Mee Malee has a recipe for Mont Lone Yay Paw, and you can learn how to make this dessert below in a video by Kothargi.
We have already sung the praises of the zeppole for St. Joseph’s Day (March 19), but it almost always overshadows the similar fried confection, the sfinge (or sfingi). The sfinge, like the zeppole, is stuffed, fried dough with Southern Italian origins. However, while the zeppole is filled with custard, the sfinge is filled with ricotta cream, much like a cannoli. Both are topped with candied fruit. We also think the sfinge has more of a cream puff texture versus the doughnut texture of the zeppole (don’t tell, but we might like sfinge better!). You can find sfinge around March 19 at any good Southern Italian style bakery. This is one treat we wont be attempting to make at home, but here is a recipe from Cooking with Nonna, of you are feeling advanced. We especially like the sfinge from Angelo Brocato (214 N Carrollton Ave.) in New Orleans and Palermo Bakery (7312 E Irving Park Rd) in Norridge, right outside Chicago. Astoria, Queens is also a hotbed for Sfinge.
So we definitely are more familiar with King Cakes and paczkis, but the reach of the Mardi Gras fried doughnut also extends to Germany with Fasnacht. Fasnacht is a type of fried doughnut used to celebrate the holiday of Fasnacht, from where it gets its name. Fasnacht/Fastnacht (as it is called in Germany, Austria and Switzerland) means “Fast Night” and is the day before Ash Wednesday, where the last decadent treats (like the sugar and oil in doughnuts) are supposed to be eaten before the austerity of Lent kicks in. Fasnacht doughnuts may be square-shaped or more round like paczkis. I have never seen Fasnacht for sale, but outside of German-speaking Europe you can find them in small pockets, especially in places with Amish populations! Here are some recipes from All Recipes, Eve of Reduction, and PA Dutch Country (recipe circa 1936).
Happy Lunar New Year! It is now the year of the pig in Chinese astrology (M’s lucky year!). There are so many delicious traditional foods, across all of the regions that celebrate Lunar New Year, that it is hard to choose one to feature. This year, we decided to go a little off the beaten track, a feature a dish that is specific to Mongolian Lunar New Year, Tsagaan Sar. This holiday is traditionally celebrated with copious amounts of food, including lots of dairy, tea with milk and dumplings. The centerpiece of the Tsagaan Saar (which means “White Moon”) table may be the Ul Boov, a huge layered presentation of cakes and cookies. Ul Boov literally means “shoe sole” and describes the shape of the fried cakes that compose this dish. Check out a video of an Ul Boov being made below.
Wishing you and yours a happy new year! I personally can’t believe that it is already 2019 – over 11 years since we first started this blog! We hope you are celebrating the new year with some good treats and relaxation, perhaps some bubbly as well. However, that doesn’t mean it has to be champagne! Check out this guide from Vine Pair on sparkling wines from around the world! Gayot and Wine Enthusiast have specific bottle recommendations. Cheers!
Merry Christmas! If you celebrate, we hope you have a wonderful day full of delicious food and good company. We have decided to go savory for a change with our 2018 Christmas food feature: Guyanese Pepperpot. Pepperpot is a hearty sweet and savory stew traditionally eaten on Christmas, made with beef, pork or mutton, casareep (boiled-down cassava juice) and the warming flavors of brown sugar, orange peel hot pepper and cinnamon. You can sop up the pepperpot stew with a flatbread like roti. Pepperpot is considered one of the national dishes of Guyana, and is popular throughout the Guyanese diaspora, and somehow has also found its way into historical Philadelphia cuisine. Looking to make your own? Here is a recipe from Caribbean Pot and Jehan can Cook.
Remember those cutout paper snowflakes you used to make in grade school? Icelandic Laufabraud is kind of like that – but in bread form! These intricately patterned, paper-thin breads feature intricate geometric designs cut by hand or with special brass rollers. Once designed, the dough is then fried. This bread is said to have originated in northern Iceland in the 18th Century, and was made so thin because grain and provisions at the time were scarce. Even in lean times, the Laufabraud was a special holiday treat, and it is still enjoyed at Christmas now. Check out this lovely version and recipe from Icelandic Knitter. Bakestreet has a recipe and a step-by-step video. Gleðileg jól!
Christmas is almost upon us, which means it is time to get our favorite Christmas dessert, Panettone! Panettone is an Italian yeasted sweet bread/cake that originates in Milan. However, Panettone is now popular worldwide and is seen on Christmas tables throughout Europe, North and South America. In fact, some of the best panettone we ever had was from the Bauducco panettone company’s “Casa Bauducco” company store in São Paulo, Brazil, the chocolate chip version was sold sliced and toasted… nothing better. Panettone is notoriously difficult and time-consuming to make, with several days of raising, resting and baking needed. So, this is one treat that even self-respecting Italian chefs will usually buy from a bakery or store. While the traditional filling of panettone is candied fruit, and chocolate chips have been on the scene for a while, more unique flavors have popped up in recent years including fig, black cherry, pistachio and orange and chocolate (which is what we picked this year).
Though panettone may be more famous, there is actually another Italian Christmas dessert that deserves some of the spotlight: the Pandoro. Pandoro means “golden bread” in Italian, and is native to Verona. Both panettone and pandoro date back to prior to the middle ages, and have been enjoyed as holiday treats ever since. Pandoro is similar to panettone in that it is a sweet, yeasted cake, however it comes in a tall, 8-pointed star shape (said to be reminiscent of the Alps) instead of the cylindrical panettone. There are also typically no fillings or mix-ins of any kind on a pandoro, but it is topped with vanilla powdered sugar. So which one is better? It’s all a matter of personal taste. While panettone adds more variety in terms of filling, there is something to be said for minimalism of the pandoro. You can find a good selection of both panettone and pandoro at Eataly or World Market. Trader Joe’s and Whole Foods have even gotten in the panettone game in recent years!
Happy Hanukkah! Every year for Hanukkah we try to highlight some lesser known (at least in the US) foods of Jewish communities. One country with a rich tradition of Jewish foods that you may not think of immediately is Italy. There has been a Jewish community in Italy since at least 150 BC, and it has continued through to the present day. In Rome, the Jewish population was forced to live in a designated ghetto from 1555 to 1870, and in this period a distinctive Roman Jewish cuisine emerged.
One of the most famous Rome Jewish-Italian foods, that has been adopted by Romans of all religions as a signature dish is fried artichoke. Its Italian name – carciofi alla giudia – actually translates to Jewish-style artichokes. This simple and delicious dish is perfect for Hanukkah, where fried food symbolizes the oil in the lamp that burned for 8 days instead of just one. Other Italian Jewish dishes include pinaci con Pinoli e Passerine (spinach with pine nuts and raisins), Baccalà all’ebraica (fried codfish), and concia (fried zucchini). If you are hungry for more recipes check out the cookbooks Cucina Ebraica: Flavors of the Italian Jewish Kitchen and Classic Italian Jewish Cooking.
In 2018, the Mid-Autumn festival in China falls from September 24-26. One of the most traditional treats for Mid-Autumn festival is the mooncake, made of a glutinous rice flour skin filled with lotus paste and sometimes an egg yolk (to represent the moon). Though mooncakes may be the best-known Mid-Autumn festival food, we were looking for something a little different. That’s where Osmanthus comes in – a flowering blossom that is in season at this time of year. According to mythology, the Osmanthus tree grew on the moon. During the Mid-Autumn Festival, Osmanthus can be found in everything from Osmanthus tea (steeped with black or green tea leaves), to Osmanthus jelly, to Osmanthus Wine. Osmanthus has a unique flavor, and though it is related to the cinnamon tree, it also has fruity apricot notes. For a double whammy, you can even make Osmanthus-flavored mooncakes!
In honor of Bastille Day, we are going to highlight a taste of France right here in Chicago: St. Roger Abbey. St. Roger Abbey is a French religious order of Friars and Nuns with a worldwide presence, but an American base in Chicago. We first learned of St. Roger Abbey when we came across the nuns selling macarons at Christkindlmarkt one year. The order has a wide variety of authentic, organic French pastries including palmiers, madeleines, Breton cakes and croissants that they sell to raise funds for their charitable work. They even have a cafe in Wilmette (1101 Central Ave, Wilmette, IL 60091) and an online store where you can support their mission. Sounds like a good reason to buy some croissants!
Sorry for the long absence… I meant to post this at the beginning of Ramadan, which was May 15. So, clearly this post is a bit late, but fortunately I managed to write this post before the end of Ramadan, this upcoming Thursday, June 14. One of the most important parts of Ramadan is the nightly Iftar, or breaking of the day’s fast after sunset. We of course have an eye to the sweet, so we decided to share one of our favorite Ramadan desserts, which is enjoyed throughout the former territories of the Ottoman Empire, Tulumba. Tulumba is a fried, extruded churro-like pastry dipped in a sugar syrup. We thought immediately of Indian jalebi when we first had them. A sweet tooth is definitely required for this recipe! You can find Tulumba throughout North Africa, the Middle East and the Mediterranean, under a variety of names (it is known in Iran as Zoolbia/Zolobiyah Bamieh, in Egypt as balah ash-sham and in the Middle East as asabe Zainab), though it may be most associated with Turkey. Given the geographical range of Tulumba, you can be sure to find regional variations from country to country. The Spruce has a recipe from Turkey (seen below), and here are other versions from Greece, Egypt, Iran, and the Middle East.
Dyngus Day, celebrated every year on Easter Monday, is something of a city-wide holiday in Cleveland. Dyngus Day (from the Polish Śmigus-dyngus) is celebrated in the US by Polish-American communities, which makes sense that is it especially popular in a city that is as proud of its Eastern European roots as Cleveland. There is a whole slate of festivities in Cleveland, including a Dyngus Day parade, the crowning of Miss Dyngus and Polish restaurant specials and music throughout the city. The festivities are centered in Gordon Square neighborhood, but a trolley will also take you to satellite Dyngus Day locations in Tremont and Ohio City. We partook in Dyngus Day celebrations last year at both The South Side (seen below – 2207 W 11th St, Cleveland, OH 44113), and Prosperity Social Club (1109 Starkweather Ave, Cleveland, OH 44113)– the Tyskie was flowing and we enjoyed plates of pierogis, potato pancakes, kielbasa, sauerkraut and stuffed cabbage.
Of course, a key aspect of Dyngus Day is the polka music, for which Cleveland is particularly known, Cleveland.com even made a Dyngus Day mix of Cleveland-style polkas. You can combine food and music at most venues, and restaurants were getting pretty creative – The South Side even had polka bingo! or if you have a sweet tooth stop in at Brewnuts (6501 Detroit Rd, Cleveland, OH 44102) for a special Dyngus paczki, or Dyngus Day Specials at Mitchell’s (1867 W 25th St, Cleveland, OH 44113). If you want a really old-school experience with your pierogi, polka and beer, check out the Polish Veterans Alliance ( seen below – 2234 Professor Ave, Cleveland, OH 44113) and the Polish League of American Veterans (2442 Professor Ave, Cleveland, OH 44113) and Tremont. Happy Dyngus Day!
For a long while we thought that giant chocolate Easter eggs wrapped in bright metallic paper were a Brazilian thing, since that was where we saw them first. Turns out that large, hollow chocolate eggs filled with candy or other treats were an Italian thing all along, likely brought to Brazil by Italian immigrants. In Italy, it turns out the art of the chocolate egg has reached a completely new level, with gigantic, ornate varieties. You can get an astonishing variety of chocolate Easter eggs in Italy, as seen below, from cheap store brands to decadent (and expensive), specialty eggs. Your local Italian grocery store may have a few to choose from, though you won’t find the selection you would in Italy (or online).
Another sweet treat you may find on Italian Easter tables is the Marzipan Lamb or Pecorelle di pasta reale! Fanciful, shaped marzipan is a mainstay for Italian holidays, such a frutta martorana for All Saints’ Day, so it is only appropriate that we find a special Easter-appropriate lamb for this holiday. If you have the almond paste (which you can usually buy ready-made) it is not terribly difficult to make a Marzipan lamb, and you can find them in many Italian bakeries around Easter, though this also has us hankering for the decidedly more American lamb cake! If you are looking for more Italian Easter treats, be sure to try the colomba cake or pastiera.