Nosh 'Til You Drop!
Rodney Smiley
Thursday, December 15, 2005
(as published on www.outinamerica.com)
Come January we all will have had our fill of glazed hams, fruit cakes and sugar cookies. But what if your holiday nosh could be slaked with holiday foods from around the globe like Scandinavian saffron bread, Jamaican jerk chicken, or European wine-spiked figs?
The world celebrates the holidays in various ways, and with each distinct cultural celebration comes some fantastic foods not typically prepared in the U.S. That’s one of the best things about an ever-increasing global community (especially for noshers like me): the sharing of cultural traditions and traditional foods.
So step outside the States for a moment this year and include some of the following recipes from around the world in your holiday menu:
LUSSEKATTER (Saffron Bread)
Scandinavia
½ teaspoon saffron threads
½ cup golden raisins
¼ cup boiling water
2 packages active dry yeast
½ cup milk
1 cup sugar
4 cups flour
½ teaspoon salt
½ teaspoon powdered cardamom
¼ pound butter at room temperature
Set the oven at 250°F. Put the saffron in a cup and the raisins on a plate and put them in the oven. After 5 minutes, remove the saffron and pour the boiling water over it. Let steep for 20 minutes (longer if you prefer) while you get on with the rest of the preparation. Turn off the oven but leave the dried fruit inside to stay warm. Mix the yeast with the milk and a teaspoon of the sugar and let stand for 10–15 minutes in a warm, but not hot, spot. Combine the flour, the remaining sugar, salt, and cardamom in a large mixing bowl. Add the yeast mixture and then the butter. When everything is thoroughly combined, add the saffron mixture, which should now be a deep marigold color. Mix and then add the warm raisins. Knead thoroughly until the dough is soft but not sticky. Roll it into a ball and put it in a bowl; cover with plastic and let it rise in a draft-free spot until it has doubled in bulk. This takes about two hours. Knock the dough down by thumping it firmly several times. Knead it for 2–3 minutes.
To make bread: Shape it to fit a 9-by-5-inch bread pan, cover, and let rise for another 30–45 minutes or until it is higher than the top of the pan. While it is rising, heat the oven to 375°F. Put the bread in the oven and bake for 30–35 minutes. Makes one loaf.
To make buns: Form the dough into 16 balls. Place these on a greased cookie sheet, flatten the tops slightly with your palm, cover, and let rise for about 25 minutes or until doubled in bulk. Turn the oven to 375°F while they are rising. Bake them for 15 minutes or until the bottoms are browned and sound hollow when rapped. Makes 16 buns.
JERK CHICKEN
Jamaica
1 Scotch Bonnet (or other hot pepper)
8 scallions
2 cloves garlic
¼ cup vinegar
¼ cup oil
1 tablespoon soy sauce
1 teaspoon thyme
1 tablespoon powdered allspice
½ teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon salt
6 large boneless chicken thighs
Put the pepper, scallions, garlic, vinegar, oil, soy sauce, thyme, allspice, cinnamon, brown sugar, and salt into a blender and whiz until they have formed a sauce. Place the chicken thighs in a dish and pour the sauce over them. Leave for at least an hour — longer is better — turning once or twice. Heat the broiler or a charcoal grill. Broil or grill the chicken pieces for 15–20 minutes or until done. Turn once or twice to cook each side. In Jamaica, pork is also cooked this way, as well as fish or sausage. Serves 4–6.
FIGS IN RED WINE
many European countries
About 30 dried figs
1 ½ cups red wine
1 2-inch cinnamon stick
2 bay leaves
2 tablespoons sugar
Extra cinnamon sticks and bay leaves as garnish
Put all the ingredients except the extra cinnamon sticks and bay leaves for the garnish in a pan and add 1/2 cup water. Cover the pan and bring to simmering point. Simmer for about 30 minutes, stirring once or twice, until the figs are plump and tender. Serve lukewarm, garnished with the extra cinnamon sticks and bay leaves. Serves 4-5.
CURRIED PUMPKIN-PEANUT SOUP
Africa
1 tablespoon oil
1 large onion, chopped
1 large tart apple
3 teaspoons curry powder
2 cups mashed pumpkin
½ cup peanut butter
1 teaspoon salt
½ teaspoon cayenne
¼ cup coarsely chopped peanuts and cilantro (for garnish)
In a large pan, heat the oil. Add the onion, cover the pan, lower the heat, and let the onion gently cook for 3 minutes. Stir in the grated apple, cover the pan again, and cook for another three minutes. Stir in the curry powder, then the pumpkin. Thoroughly mix in the peanut butter. Add 2 cups water, the salt, and cayenne. Cover the pan and simmer for 15 minutes.Purée the soup in a blender or processor. Return it to the pan and add another cup of water. Reheat the soup and taste. Add more salt and cayenne if you like, and more water if you want a thinner soup. Serve in bowls with a sprinkling of peanuts or cilantro to garnish. Makes 5–6 servings.
SOUTHERN SWEET POTATO PIE
USA Southern States
8-9 inch shortcrust pie shell
1 ½ cups mashed sweet potatoes
¾ cup cream
2 eggs, beaten
5 tablespoons melted butter
2/3 cup brown sugar
¼ teaspoon grated nutmeg
½ teaspoon powdered cinnamon
3 tablespoons bourbon or rum
½ cup pecan halves (optional)
I’ve included this recipe for sweet potato pie because for many Americans, the Southern United States are other-worldly. Plus, it’s a darn good pie.
Preheat the oven to 400°F. In a bowl, mix the sweet potato with the cream or milk, eggs, butter, brown sugar, nutmeg, cinnamon, and bourbon or rum. Pour the mixture into the pie shell and decorate the edge with the pecans if you are using them. Bake for about 40 minutes or until the filling is set. To test it, insert a warmed knife blade or skewer. If it comes out clean, the pie is ready. Serve warm — not hot — or at room temperature with whipped cream or ice cream.
