We are currently in Portugal for the 4th of July, which got us thinking about whether or not we could put together a US-style cookout here. Being abroad has definitely enlightened us to what other countries think of American food, and what American foods have just not crossed the ocean. Previously, we had lamented the lack of peanut butter – we had found some at an Indian grocery – but now we have found jars twice at run-of-the-mill grocery stores at semi-reasonable prices. So it seems that peanut butter is making in-roads, but there is still a dearth of BBQ and tacos. At the Continete megastore (think WalMart) in the gigantic Colombo Mall we saw an American food section in the “foreign foods” aisle – but it consisted mostly of Old El Paso products. Burgers and craft beer, two staples of the 4th of July cookout are actually getting to be pretty popular in Lisbon, especially burgers. Case in point, the aptly named “American Music Burguer” we spotted near the University.
Though cookouts in Portugal usually include fish, if you are planning to do an American-style 4th of July cookout, most fresh meats, fruits and veggies should be readily available. However, we have also found a resource to get the esoteric-to-Portugal ingredients you may need – the “American store.” Yes in Portugal, there is a such a thing as an American store – Liberty Store (Largo de São Sebastião da Pedreira 9D, 1050-010 Lisboa). Liberty Store is stocked with such goodies as Pringles, Pancake Syrup, Beef Jerky, Barbecue Sauce, Funfetti cake mix, and the like. The strangely-named Glood (several Lisbon locations) has products from all over the world, including a sizeable US selection, with a few slightly healthier options. The products available at either store are only the most mass market of mass market – but each definitely carries products you cannot find elsewhere. Liberty Store even has solo cups, an essential to every 4th of July cookout!
Today, May 22, is Victoria Day, a holiday to celebrate historical British monarch Queen Victoria’s birthday. Of all places, this is not a holiday in the UK, but in Canada! One classic treat to have on this date is Victoria Sandwich, named for the queen. Despite the name, this is not what North Americans would think of when they hear the word sandwich – it is actually a cake! Another name for this treat is Victoria sponge (as in sponge cake), and it consists of two sponge cakes filled with raspberry jam and cream in the middle. I first heard of this cake when it was referenced many times on the Great British Bake-Off! You can find a recipe for a classic Victoria Sandwich on BBC GoodFood, Jamie Oliver and Urban Hounds.
Victoria Sponge by Gordon Plant
It’s almost May – which means Spring is finally here (hopefully)! May Day marks a traditional Spring Festival in Germany celebrated with merriment, food, and of course – the iconic maypole / maibaum. One of the most traditional offerings at any German May Day Festivity is Maibowle – or May Wine – made with white wine infused with Sweet Woodruff syrup. Personally, I had never heard of Sweet Woodruff – it is a sweet, pleasantly-scented wild flower native to Europe – and it is called Waldmeister in German. Food.com has a recipe to make your own Maibowle, if you can get your hands on some Sweet Woodruff. Sweet Woodruff can also be used in a variety of desserts as a flavoring, and you can even buy Waldmeister syrup online. The Oma Way has a tasty-sounding recipe for Sweet Woodruff cheesecake, and Spoonfuls of Germany has a recipe for Waldmeister ice cream, for those of us with a sweet tooth.
A German Maibaum by Awaya
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.
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).
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:
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.
Photo by Cleveland.com.
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?
Banchan at Gogi in Chicago
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!
Filed under Holidays, Note
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.