2 cups "gritty" Cereal (such as the easily available "Grape Nuts")
8 to 10 Prunes, pits removed
½ tsp. Salt
2 Tbsp. Butter
¼ tsp. Ginger Powder
4 cups Milk
¼ tsp. Cinnamon
1 cup fresh Carrots (scraped and sliced)
½ tsp. dried sweet Basil, crushed
½ cup fresh Parsnip, scraped and diced
6 Tbsp. Honey
3 Tbsp. Purple Plum Preserves
~ In deep, covered skillet melt butter and "toast" the Grape Nuts tossing it in butter over low flame. Mix all other ingredients together—except for Basil, Honey. Add to the toasted cereal. Slowly simmer for 20 minutes.Garnish each bowl with a dollop of honey in the center, a top, plus basil or candied ginger sprinkled round the edges. Serve warm.
𝔓𝔬𝔱𝔯𝔬𝔲𝔰 (ℭ𝔬𝔡𝔡𝔩𝔢𝔡 𝔈𝔤𝔤):
1 raw Egg
1 sliver Spicy Cheddar Cheese
½ teaspoon Butter, for greasing
⅛ teaspoon Salt
1 Tablespoon Ricotta Cheese
¼ teaspoon dried Sweet Basil
1 Tablespoon Honey
½ teaspoon crushed fresh Sorrel
½ teaspoon Spicy Brown Mustard
~ Break the egg into the well-greased coddler, piercing the yolk. Carefully spoon the ricotta into the center of the Egg. Make a cavity in the Ricotta and then spoon in the Honey. Into a well in the Honey, spoon the Mustard. Place the Cheddar sliver in the middle of the Mustard. (Sprinkle salt, basil, and sorrel on top.) Cover the coddler. Cook egg in coddlernfor about 7 minutes. Serve hot.
𝔄𝔩𝔪𝔬𝔫𝔡 𝔒𝔪𝔢𝔩𝔢𝔱𝔱𝔢:
1 cup Ricotta Cheese
½ cup softened Raisins
8 Tbsp. Butter
6 raw Eggs
3/4 cup slivered or coarsely ground Almonds
2 Tbsp. Honey
2/3 cup oats
1/2 teaspoon Salt
1 teaspoon Fennel Seed, crushed
4 hard-boiled Eggs, chopped
2 Tbsp. Oil for sautéing
~ Place ricotta in a large bowl. In a large, heavy skillet, melt half of the Butter; toast the Almonds and Oats until golden. Pour off Almonds, Oats, and Butter into the Ricotta and mix well. Stir chopped hard-boiled Eggs and Raisins into the Ricotta mixture. Beat the raw Eggs with Honey, Salt, and Fennel. Stir the Egg mixture into the cheese.Pour mixture in to fry until golden, about 5 to 8 minutes on very low heat. Turn the omelette if you prefer the eggs well done. Serve hot.
𝔒𝔫𝔦𝔬𝔫 𝔄𝔫𝔡 𝔓𝔞𝔯𝔰𝔩𝔢𝔶 𝔒𝔪𝔢𝔩𝔢𝔱𝔱𝔢:
6 Eggs
1/2 teaspoon Salt
1 small Onion, chopped
4 Tablespoons Butter
1/2 cup fresh Parsley, minced
~ Draw egg whites and yolks through a strainer. Melt butter in heavy skillet and sauté Onions and Parsley, until Onions are golden yellow. Pour on eggs, mixing them together with onions and parsley, and fry. Flip the omelette, if desired, to crispen both sides; or serve as scrambled eggs. Salt to taste.
𝔉𝔦𝔤𝔰 𝔖𝔱𝔲𝔣𝔣𝔢𝔡 𝔚𝔦𝔱𝔥 ℭ𝔦𝔫𝔫𝔞𝔪𝔬𝔫:
12 large fresh figs
1/2 teaspoon fresh Basil
4 large hard-boiled Eggs
2/3 cup Flour
1 Tablespoon Cinnamon
1/2 cup Oil for sautéing
1/4 teaspoon Salt
~ With a spoon make a ‘crater in the side of each fig. Chop the Eggs. Blend Cinnamon, Salt, Basil, and Eggs. Stuff each Fig with mixture. Lightly dredge each stuffed Fig in the Flour. Sauté for 4 to 6 minutes, until golden brown. Drain. Serve warm.
𝒟𝒾𝓃𝓃𝑒𝓇:
𝕱𝖎𝖗𝖘𝖙 𝕮𝖔𝖚𝖗𝖘𝖊 (𝕾𝖔𝖚𝖕):
ℭ𝔬𝔟𝔞𝔤𝔢𝔰 (ℭ𝔞𝔟𝔟𝔞𝔤𝔢 𝔞𝔫𝔡 𝔄𝔩𝔪𝔬𝔫𝔡 𝔖𝔬𝔲𝔭):
1 head of Cabbage, shredded
1/2 teaspoon dried Sweet Basil
1 cup coarsely chopped Almonds
2 cups fresh Peas
6 cups Beef Broth
4 Tablespoons Honey
~ Slowly simmer all ingredients, except Peas for 20 minutes. Add Peas and simmer for 10 minutes. Ladle into soup bowls.
ℭ𝔥𝔞𝔯𝔩𝔢𝔱𝔱𝔢 (ℭ𝔲𝔯𝔡𝔩𝔢𝔡 𝔅𝔢𝔢𝔣 𝔞𝔫𝔡 𝔐𝔦𝔩𝔨 𝔖𝔬𝔲𝔭):
6 Eggs
1 quart Milk
1 cup Ale
1 teaspoon Salt
1/8 teaspoon Saffron
2 Tablespoons Butter (for sautéing)
1 cup lean minced Beef
~ Gently heat Milk with Salt and Saffron, preventing boiling but slowly simmering. Briefly sauté Beef in Butter until meat is brown until every piece is thoroughly. Add meat to the spiced Milk and continue simmering ten minutes. Stir occasionally.Now beat eggs with ale. Add ale'd Eggs to the pot, constantly stirring, until it forms curds. Ladle into individual bowls, assuring each portion of meat, curds, and hot soup stock.
𝔗𝔲𝔯𝔫𝔶𝔭𝔢𝔰/𝔗𝔲𝔯𝔫𝔦𝔭 𝔞𝔫𝔡 𝔓𝔞𝔯𝔰𝔫𝔦𝔭 ℭ𝔯𝔢𝔞𝔪 𝔖𝔬𝔲𝔭:
1 cup peeled, fresh Turnips, diced
1/2 cup scraped, fresh parsnips, diced
2 1/2 cups Beef Broth
1/2 cup coarsely ground Almonds
1 cups heavy cream
3 Egg yolks
1/2 teaspoon Salt
Juice of 1/4 Lemon
~ Gently boil the Turnips and Parsnips in the broth until the vegetables are soft, about 12 minutes. Stir in the Almonds and heat for 3 minutes. Mix the yolks and Salt with the Cream; add the Lemon Juice; pour 1/2 cup hot soup into Egg mixture. stir well. slowly pour this mixture into the soup. Stir well. Heat 2 or 3 minutes, stirring, and serve warm.
𝕾𝖆𝖑𝖆𝖉:
𝔖𝔞𝔩𝔩𝔞𝔱:
Turnips, quartered
Parsnips, sliced
Beets, quartered
St. John’s Bread (i.e., Carob) =
Almonds
Filberts
Cabbage, shredded
large Prunes
Figs
Dates
Golden Raisins
dried Apple Rounds
dried honeyed Pineapple, cut in small wedges
Lumbard or sharp Mustard
Brown Sugar
~ In lightly salted water boil the turnips and parsnips for 5 to 7 minutes so that they retain their firmness but lose their hardness. Similarly boil the beets, separately. Toss the rest of the ingredients and serve as an ordinary salad.
𝕭𝖗𝖊𝖆𝖉 (𝖋𝖔𝖗 𝖉𝖎𝖓𝖓𝖊𝖗):
𝔓𝔞𝔯𝔰𝔩𝔢𝔶 𝔅𝔯𝔢𝔞𝔡:
2 packages active dry Yeast
1 1/2 teaspoons dried Rosemary
1 3/4 cups warm Water
1 1/2 teaspoons dried Basil
6 Tablespoons Honey
2/3 cup finely chopped fresh Parsley
7 to 8 cups (or more) unbleached white Flour
1 1/2 teaspoons Cinnamon
couple of drops natural green vegetable color
6 small whole eggs plus one yolk
2/3 cup currants, softened in warm water
Butter, for greasing bowls
1 2/3 Tablespoons coarse Salt
6 Tablespoons melted Shortening
~ Sprinkle yeast on 4 cup of the warm water; stir in honey. Ferment 5 minutes. Add remaining warm water; beat in 3 cups of flour. Beat with wooden spoon for about 200 strokes. Cover with damp towel, put in warm place, and allow this sponge to rise for 30-45 minutes, or until doubled.
Stir down. Beat 5 whole eggs plus one yolk. Stir in currants. Beat in salt and melted butter or oil. Mix into the dough. In a mortar crush the dried herbs and chopped Parsley to a paste. Mix in Cinnamon. Add to batter and beat well. (Bread should be a green hue. If color from parsley isn’t strong enough, add green food color—sparingly.) Add remaining flour first with a spoon, then with hands, until dough comes away from the side of the bowl. Turn out onto lightly floured board or marble and knead until smooth, shiny, and elastic, about 10-12 minutes, adding small amounts of flour if necessary. Preheat oven to 375°, bake for about 50 minutes, or until nicely browned and loaf sounds hollow when rapped on top and bottom. Cool on rack.
𝔑𝔲𝔱𝔱𝔢𝔯𝔟𝔯𝔢𝔡𝔢:
8 Egg yolks and 8 egg whites, separated
1 cup Raspberry Preserves
3 cups Sugar
Butter, for greasing
2 Tort Pans
2 cups coarsely ground Walnuts
1/4 teaspoon Cloves
1/2 teaspoon Cinnamon
~ Beat Egg whites until stiff. Fold into sugared yolks. Add spices to Nuts. Pour into two well-greased tort pans, approximately 8 inches in diameter and 144 inches deep. Bake at 350° for 3/4 of an hour. Remove from pans to rack and cool.
𝕸𝖆𝖎𝖓 𝕮𝖔𝖚𝖗𝖘𝖊:
𝔓𝔬𝔯𝔭𝔬𝔦𝔰𝔢 𝔓𝔲𝔡𝔡𝔦𝔫𝔤:
4 pound Pike, whole, with head and tail intact
3/4 teaspoon salt
1/2 cup Fish Stock (or dry White Wine)
1/4 teaspoon Pepper
1/2 teaspoon Ginger
2 cups Oatmeal
2/3 cup Raisins 4 Tablespoons melted butter for basting
~ Preheat oven to 400°. Mix oatmeal, raisins, salt, pepper, and ginger. Melt butter in baking dish large enough to accommodate the Pike. Pour off half the melted Butter into the Oatmeal mixture. Add Fish Stock and stir. Stuff the pike about two-thirds full with this “pudding,” allowing for its expansion in cooking and for complete closure of the fish. Carefully sew the fish closed with needle and heavy thread. Shape leftover pudding into small balls. Place fish in buttered baking pan. Arrange pudding balls around the fish so that they bake until crisp. Brush fish and pudding balls with melted butter. Baste 4 times during baking.
Bake for 30 minutes or until fish is tender and juicy. Serve warm.
𝔑𝔢𝔨𝔨𝔢𝔰𝔞𝔫 (𝔖𝔴𝔞𝔫 𝔑𝔢𝔠𝔨 𝔓𝔲𝔡𝔡𝔦𝔫𝔤):
Gizzard, liver, heart, and neck of one large bird
1/4 teaspoon Salt
1/2 cup fresh chopped Parsley
1/8 teaspoon Pepper
2 cups Chicken Broth
2/3 cup currants
1/4 teaspoon Mace
3 raw Eggs
1/4 teaspoon Cloves
1 Tablespoon melted butter
~ Preheat oven to 375°. Carefully remove the neck skin from the flesh, tendons, and bones beneath, making a cylindrical sheath. Sew one end to seal it, creating a long sausagelike container for filling. Boil giblets with parsley and broth until tender, about 15 minutes. Discard parsley broth. Carefully remove meat from neck, discarding all bone and gristle. Finely shred the neck meat. Chop gizzard, heart, and liver and mix with neck meat. Stir all spices together with the currants; mix with giblets. Beat raw eggs and stir into giblets.
Stuff the neck skin about 34 full with mixture and sew the open end. Roast 25 minutes at 375° until crisp. Serve the neck pudding in rounds.
ℌ𝔲𝔪𝔟𝔩𝔢 𝔓𝔦𝔢:
3 pounds honey-comb Tripe
1 teaspoon powdered Ginger
3 cups Water
1 Tablespoon Vinegar
1 teaspoon Salt
2 Eggs
2 cups Beef Broth
9-inch Pastry shell
1 cup Wine
1/4 teaspoon pepper
~ Boil Tripe in Water and Salt for 1/2 hour. Preheat oven to 275°. Drain Tripe and discard boiling Water. Cut Tripe into small pieces, about 1 inch across. In heavy covered casserole, combine Broth, Spices, Wine, vinegar, and tripe. Bring to simmer. Bake at slowest simmer for 10 hours until Tripe is tender. Reset oven to 400°. Put Tripe in pastry shell. Bake for 40 minutes until pie is set and crust nicely browned.
Before serving, sprinkle cinnamon sugar on crust of pastry.
𝕯𝖊𝖘𝖊𝖗𝖙:
𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩 𝔖𝔥𝔬𝔯𝔱𝔟𝔯𝔢𝔞𝔡:
3 cups all-purpose Flour
1/2 teaspoon powdered Ginger
1/2 cup superfine Sugar
3/4 teaspoon Allspice
2 teaspoons Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Cardamon
1 cup Butter (at room temperature)
~ Preheat oven to 350°. Combine sugar, spices, and salt evenly. Separate into 2 equal portions, reserving one. On strong, clean kneading surface mix gently, by hand, one-half the spice mixture into the flour. Squeeze butter in hands, and bit by bit add spiced flour by working it into butter on the board. Take time to thoroughly integrate dry and butter mixture.
Press batter into 8" square, shallow pan. Score the surface of shortbread. Bake 1 hour or less until firm and yellow, not brown. Often tastes better several days old.
𝔖𝔞𝔩𝔪𝔬𝔫 𝔓𝔦𝔢 𝔗𝔞𝔯𝔱:
1 pound cooked Salmon
1/8 teaspoon Ginger
1/4 teaspoon salt
1/2 Lemon
1/4 cup raisins
1 cup Figs
1/4 cup Currants
1 cup Red or White Wine
1 1/2 Tablespoons Pine Nuts
1/2 cup Dates
1/8 teaspoon pepper
1/2 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1/8 teaspoon Mace
~ Preheat oven to 375°. Squeeze Lemon onto chunks of Salmon. Simmer Figs in wine for 10 minutes until soft. Remove Figs to mixing bowl. In Wine simmer Dates 3 minutes. Reserve Dates. To the figs, spices except the pine nuts. Add raisins and currants and mix. Place this mixture in the bottom of the pie shell, evenly distributing the fruits. Scatter pine nuts evenly over the mixture. Close pie shell and bake 30-40 minutes.
I'm just happy if my sons can come visit me over the holidays. Just spending time with them makes me happy any time of the year, but it's even more special over the holidays.
We always have a big xmas eve gathering where we invite family, friends & neighbors and have a big Italian/Sicilian dinner. Also, I celebrate Epiphany Day (the 6th of January) which marks the end of the 12 days of Christmas, like in the song. In Sicilian folklore, there is La Befana who, very much like Santa, leaves gifts out for the well-behaved children on Epiphany day.
I have a big extended family, but everyone lives all over the place. As a kid I always looked forward to Thanksgiving and Christmas because that's when I would get to see a lot of my cousins. My sister is having a familygiving party on Sunday. It should be fun.
My friends and I used to have Friendsgiving and/or Christmas Party, but now everyone has kids and are super busy, so I think we are going to just go out to dinner 🤣.
𝕳𝖆𝖛𝖎𝖓𝖌 𝕬 𝕸𝖊𝖉𝖎𝖊𝖛𝖆𝖑 𝕱𝖊𝖆𝖘𝖙 𝕱𝖔𝖗 𝕮𝖍𝖗𝖎𝖘𝖙𝖒𝖆𝖘 𝕿𝖍𝖎𝖘 𝖄𝖊𝖆𝖗...
𝐵𝓇𝑒𝒶𝓀𝒻𝒶𝓈𝓉:
𝔙𝔢𝔤𝔢𝔱𝔞𝔟𝔩𝔢 𝔊𝔯𝔲𝔢𝔩:
2 cups "gritty" Cereal (such as the easily available "Grape Nuts")
8 to 10 Prunes, pits removed
½ tsp. Salt
2 Tbsp. Butter
¼ tsp. Ginger Powder
4 cups Milk
¼ tsp. Cinnamon
1 cup fresh Carrots (scraped and sliced)
½ tsp. dried sweet Basil, crushed
½ cup fresh Parsnip, scraped and diced
6 Tbsp. Honey
3 Tbsp. Purple Plum Preserves
~ In deep, covered skillet melt butter and "toast" the Grape Nuts tossing it in butter over low flame. Mix all other ingredients together—except for Basil, Honey. Add to the toasted cereal. Slowly simmer for 20 minutes.Garnish each bowl with a dollop of honey in the center, a top, plus basil or candied ginger sprinkled round the edges. Serve warm.
𝔓𝔬𝔱𝔯𝔬𝔲𝔰 (ℭ𝔬𝔡𝔡𝔩𝔢𝔡 𝔈𝔤𝔤):
1 raw Egg
1 sliver Spicy Cheddar Cheese
½ teaspoon Butter, for greasing
⅛ teaspoon Salt
1 Tablespoon Ricotta Cheese
¼ teaspoon dried Sweet Basil
1 Tablespoon Honey
½ teaspoon crushed fresh Sorrel
½ teaspoon Spicy Brown Mustard
~ Break the egg into the well-greased coddler, piercing the yolk. Carefully spoon the ricotta into the center of the Egg. Make a cavity in the Ricotta and then spoon in the Honey. Into a well in the Honey, spoon the Mustard. Place the Cheddar sliver in the middle of the Mustard. (Sprinkle salt, basil, and sorrel on top.) Cover the coddler. Cook egg in coddlernfor about 7 minutes. Serve hot.
𝔄𝔩𝔪𝔬𝔫𝔡 𝔒𝔪𝔢𝔩𝔢𝔱𝔱𝔢:
1 cup Ricotta Cheese
½ cup softened Raisins
8 Tbsp. Butter
6 raw Eggs
3/4 cup slivered or coarsely ground Almonds
2 Tbsp. Honey
2/3 cup oats
1/2 teaspoon Salt
1 teaspoon Fennel Seed, crushed
4 hard-boiled Eggs, chopped
2 Tbsp. Oil for sautéing
~ Place ricotta in a large bowl. In a large, heavy skillet, melt half of the Butter; toast the Almonds and Oats until golden. Pour off Almonds, Oats, and Butter into the Ricotta and mix well. Stir chopped hard-boiled Eggs and Raisins into the Ricotta mixture. Beat the raw Eggs with Honey, Salt, and Fennel. Stir the Egg mixture into the cheese.Pour mixture in to fry until golden, about 5 to 8 minutes on very low heat. Turn the omelette if you prefer the eggs well done. Serve hot.
𝔒𝔫𝔦𝔬𝔫 𝔄𝔫𝔡 𝔓𝔞𝔯𝔰𝔩𝔢𝔶 𝔒𝔪𝔢𝔩𝔢𝔱𝔱𝔢:
6 Eggs
1/2 teaspoon Salt
1 small Onion, chopped
4 Tablespoons Butter
1/2 cup fresh Parsley, minced
~ Draw egg whites and yolks through a strainer. Melt butter in heavy skillet and sauté Onions and Parsley, until Onions are golden yellow. Pour on eggs, mixing them together with onions and parsley, and fry. Flip the omelette, if desired, to crispen both sides; or serve as scrambled eggs. Salt to taste.
𝔉𝔦𝔤𝔰 𝔖𝔱𝔲𝔣𝔣𝔢𝔡 𝔚𝔦𝔱𝔥 ℭ𝔦𝔫𝔫𝔞𝔪𝔬𝔫:
12 large fresh figs
1/2 teaspoon fresh Basil
4 large hard-boiled Eggs
2/3 cup Flour
1 Tablespoon Cinnamon
1/2 cup Oil for sautéing
1/4 teaspoon Salt
~ With a spoon make a ‘crater in the side of each fig. Chop the Eggs. Blend Cinnamon, Salt, Basil, and Eggs. Stuff each Fig with mixture. Lightly dredge each stuffed Fig in the Flour. Sauté for 4 to 6 minutes, until golden brown. Drain. Serve warm.
𝒟𝒾𝓃𝓃𝑒𝓇:
𝕱𝖎𝖗𝖘𝖙 𝕮𝖔𝖚𝖗𝖘𝖊 (𝕾𝖔𝖚𝖕):
ℭ𝔬𝔟𝔞𝔤𝔢𝔰 (ℭ𝔞𝔟𝔟𝔞𝔤𝔢 𝔞𝔫𝔡 𝔄𝔩𝔪𝔬𝔫𝔡 𝔖𝔬𝔲𝔭):
1 head of Cabbage, shredded
1/2 teaspoon dried Sweet Basil
1 cup coarsely chopped Almonds
2 cups fresh Peas
6 cups Beef Broth
4 Tablespoons Honey
~ Slowly simmer all ingredients, except Peas for 20 minutes. Add Peas and simmer for 10 minutes. Ladle into soup bowls.
ℭ𝔥𝔞𝔯𝔩𝔢𝔱𝔱𝔢 (ℭ𝔲𝔯𝔡𝔩𝔢𝔡 𝔅𝔢𝔢𝔣 𝔞𝔫𝔡 𝔐𝔦𝔩𝔨 𝔖𝔬𝔲𝔭):
6 Eggs
1 quart Milk
1 cup Ale
1 teaspoon Salt
1/8 teaspoon Saffron
2 Tablespoons Butter (for sautéing)
1 cup lean minced Beef
~ Gently heat Milk with Salt and Saffron, preventing boiling but slowly simmering. Briefly sauté Beef in Butter until meat is brown until every piece is thoroughly. Add meat to the spiced Milk and continue simmering ten minutes. Stir occasionally.Now beat eggs with ale. Add ale'd Eggs to the pot, constantly stirring, until it forms curds. Ladle into individual bowls, assuring each portion of meat, curds, and hot soup stock.
𝔗𝔲𝔯𝔫𝔶𝔭𝔢𝔰/𝔗𝔲𝔯𝔫𝔦𝔭 𝔞𝔫𝔡 𝔓𝔞𝔯𝔰𝔫𝔦𝔭 ℭ𝔯𝔢𝔞𝔪 𝔖𝔬𝔲𝔭:
1 cup peeled, fresh Turnips, diced
1/2 cup scraped, fresh parsnips, diced
2 1/2 cups Beef Broth
1/2 cup coarsely ground Almonds
1 cups heavy cream
3 Egg yolks
1/2 teaspoon Salt
Juice of 1/4 Lemon
~ Gently boil the Turnips and Parsnips in the broth until the vegetables are soft, about 12 minutes. Stir in the Almonds and heat for 3 minutes. Mix the yolks and Salt with the Cream; add the Lemon Juice; pour 1/2 cup hot soup into Egg mixture. stir well. slowly pour this mixture into the soup. Stir well. Heat 2 or 3 minutes, stirring, and serve warm.
𝕾𝖆𝖑𝖆𝖉:
𝔖𝔞𝔩𝔩𝔞𝔱:
Turnips, quartered
Parsnips, sliced
Beets, quartered
St. John’s Bread (i.e., Carob) =
Almonds
Filberts
Cabbage, shredded
large Prunes
Figs
Dates
Golden Raisins
dried Apple Rounds
dried honeyed Pineapple, cut in small wedges
Lumbard or sharp Mustard
Brown Sugar
~ In lightly salted water boil the turnips and parsnips for 5 to 7 minutes so that they retain their firmness but lose their hardness. Similarly boil the beets, separately. Toss the rest of the ingredients and serve as an ordinary salad.
𝕭𝖗𝖊𝖆𝖉 (𝖋𝖔𝖗 𝖉𝖎𝖓𝖓𝖊𝖗):
𝔓𝔞𝔯𝔰𝔩𝔢𝔶 𝔅𝔯𝔢𝔞𝔡:
2 packages active dry Yeast
1 1/2 teaspoons dried Rosemary
1 3/4 cups warm Water
1 1/2 teaspoons dried Basil
6 Tablespoons Honey
2/3 cup finely chopped fresh Parsley
7 to 8 cups (or more) unbleached white Flour
1 1/2 teaspoons Cinnamon
couple of drops natural green vegetable color
6 small whole eggs plus one yolk
2/3 cup currants, softened in warm water
Butter, for greasing bowls
1 2/3 Tablespoons coarse Salt
6 Tablespoons melted Shortening
~ Sprinkle yeast on 4 cup of the warm water; stir in honey. Ferment 5 minutes. Add remaining warm water; beat in 3 cups of flour. Beat with wooden spoon for about 200 strokes. Cover with damp towel, put in warm place, and allow this sponge to rise for 30-45 minutes, or until doubled.
Stir down. Beat 5 whole eggs plus one yolk. Stir in currants. Beat in salt and melted butter or oil. Mix into the dough. In a mortar crush the dried herbs and chopped Parsley to a paste. Mix in Cinnamon. Add to batter and beat well. (Bread should be a green hue. If color from parsley isn’t strong enough, add green food color—sparingly.) Add remaining flour first with a spoon, then with hands, until dough comes away from the side of the bowl. Turn out onto lightly floured board or marble and knead until smooth, shiny, and elastic, about 10-12 minutes, adding small amounts of flour if necessary. Preheat oven to 375°, bake for about 50 minutes, or until nicely browned and loaf sounds hollow when rapped on top and bottom. Cool on rack.
𝔑𝔲𝔱𝔱𝔢𝔯𝔟𝔯𝔢𝔡𝔢:
8 Egg yolks and 8 egg whites, separated
1 cup Raspberry Preserves
3 cups Sugar
Butter, for greasing
2 Tort Pans
2 cups coarsely ground Walnuts
1/4 teaspoon Cloves
1/2 teaspoon Cinnamon
~ Beat Egg whites until stiff. Fold into sugared yolks. Add spices to Nuts. Pour into two well-greased tort pans, approximately 8 inches in diameter and 144 inches deep. Bake at 350° for 3/4 of an hour. Remove from pans to rack and cool.
𝕸𝖆𝖎𝖓 𝕮𝖔𝖚𝖗𝖘𝖊:
𝔓𝔬𝔯𝔭𝔬𝔦𝔰𝔢 𝔓𝔲𝔡𝔡𝔦𝔫𝔤:
4 pound Pike, whole, with head and tail intact
3/4 teaspoon salt
1/2 cup Fish Stock (or dry White Wine)
1/4 teaspoon Pepper
1/2 teaspoon Ginger
2 cups Oatmeal
2/3 cup Raisins 4 Tablespoons melted butter for basting
~ Preheat oven to 400°. Mix oatmeal, raisins, salt, pepper, and ginger. Melt butter in baking dish large enough to accommodate the Pike. Pour off half the melted Butter into the Oatmeal mixture. Add Fish Stock and stir. Stuff the pike about two-thirds full with this “pudding,” allowing for its expansion in cooking and for complete closure of the fish. Carefully sew the fish closed with needle and heavy thread. Shape leftover pudding into small balls. Place fish in buttered baking pan. Arrange pudding balls around the fish so that they bake until crisp. Brush fish and pudding balls with melted butter. Baste 4 times during baking.
Bake for 30 minutes or until fish is tender and juicy. Serve warm.
𝔑𝔢𝔨𝔨𝔢𝔰𝔞𝔫 (𝔖𝔴𝔞𝔫 𝔑𝔢𝔠𝔨 𝔓𝔲𝔡𝔡𝔦𝔫𝔤):
Gizzard, liver, heart, and neck of one large bird
1/4 teaspoon Salt
1/2 cup fresh chopped Parsley
1/8 teaspoon Pepper
2 cups Chicken Broth
2/3 cup currants
1/4 teaspoon Mace
3 raw Eggs
1/4 teaspoon Cloves
1 Tablespoon melted butter
~ Preheat oven to 375°. Carefully remove the neck skin from the flesh, tendons, and bones beneath, making a cylindrical sheath. Sew one end to seal it, creating a long sausagelike container for filling. Boil giblets with parsley and broth until tender, about 15 minutes. Discard parsley broth. Carefully remove meat from neck, discarding all bone and gristle. Finely shred the neck meat. Chop gizzard, heart, and liver and mix with neck meat. Stir all spices together with the currants; mix with giblets. Beat raw eggs and stir into giblets.
Stuff the neck skin about 34 full with mixture and sew the open end. Roast 25 minutes at 375° until crisp. Serve the neck pudding in rounds.
ℌ𝔲𝔪𝔟𝔩𝔢 𝔓𝔦𝔢:
3 pounds honey-comb Tripe
1 teaspoon powdered Ginger
3 cups Water
1 Tablespoon Vinegar
1 teaspoon Salt
2 Eggs
2 cups Beef Broth
9-inch Pastry shell
1 cup Wine
1/4 teaspoon pepper
~ Boil Tripe in Water and Salt for 1/2 hour. Preheat oven to 275°. Drain Tripe and discard boiling Water. Cut Tripe into small pieces, about 1 inch across. In heavy covered casserole, combine Broth, Spices, Wine, vinegar, and tripe. Bring to simmer. Bake at slowest simmer for 10 hours until Tripe is tender. Reset oven to 400°. Put Tripe in pastry shell. Bake for 40 minutes until pie is set and crust nicely browned.
Before serving, sprinkle cinnamon sugar on crust of pastry.
𝕯𝖊𝖘𝖊𝖗𝖙:
𝔐𝔢𝔡𝔦𝔢𝔳𝔞𝔩 𝔖𝔥𝔬𝔯𝔱𝔟𝔯𝔢𝔞𝔡:
3 cups all-purpose Flour
1/2 teaspoon powdered Ginger
1/2 cup superfine Sugar
3/4 teaspoon Allspice
2 teaspoons Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Cardamon
1 cup Butter (at room temperature)
~ Preheat oven to 350°. Combine sugar, spices, and salt evenly. Separate into 2 equal portions, reserving one. On strong, clean kneading surface mix gently, by hand, one-half the spice mixture into the flour. Squeeze butter in hands, and bit by bit add spiced flour by working it into butter on the board. Take time to thoroughly integrate dry and butter mixture.
Press batter into 8" square, shallow pan. Score the surface of shortbread. Bake 1 hour or less until firm and yellow, not brown. Often tastes better several days old.
𝔖𝔞𝔩𝔪𝔬𝔫 𝔓𝔦𝔢 𝔗𝔞𝔯𝔱:
1 pound cooked Salmon
1/8 teaspoon Ginger
1/4 teaspoon salt
1/2 Lemon
1/4 cup raisins
1 cup Figs
1/4 cup Currants
1 cup Red or White Wine
1 1/2 Tablespoons Pine Nuts
1/2 cup Dates
1/8 teaspoon pepper
1/2 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1/8 teaspoon Mace
~ Preheat oven to 375°. Squeeze Lemon onto chunks of Salmon. Simmer Figs in wine for 10 minutes until soft. Remove Figs to mixing bowl. In Wine simmer Dates 3 minutes. Reserve Dates. To the figs, spices except the pine nuts. Add raisins and currants and mix. Place this mixture in the bottom of the pie shell, evenly distributing the fruits. Scatter pine nuts evenly over the mixture. Close pie shell and bake 30-40 minutes.
𝕬𝖋𝖙𝖊𝖗-𝕯𝖎𝖓𝖓𝖊𝖗 𝕯𝖗𝖎𝖓𝖐:
𝕸𝖆𝖚𝖒𝖊𝖓𝖞𝖓𝖊 𝕭𝖆𝖘𝖙𝖆𝖗𝖉𝖊 (𝕸𝖚𝖑𝖑𝖊𝖉 𝕸𝖊𝖉𝖎𝖊𝖛𝖆𝖑 𝖂𝖎𝖓𝖊)...
Ingredients: 1 pottel (2 quarts) clarified Honey, 1 pound Sandalwood, 1 pound Pine Nuts, 1 pound Cinnamon, 1 pound Currants, 2 gallons Wine (or ale), 1 pound Pepper, 3 pounds Almonds, 1 gallon Wine, powdered Ginger, 1 "good gallon" Wine that has slightly turned, Saffron
~ Mix all of these in one gigantic pot. Heat for 10 minutes. Strew powdered ginger on the surface.
𝕸𝕰𝕽𝕽𝕴𝕰 𝕮𝕳𝕽𝖄𝕾𝕿𝕰𝕸𝕬𝕾𝕾𝕰!!!
I'm just happy if my sons can come visit me over the holidays. Just spending time with them makes me happy any time of the year, but it's even more special over the holidays.
We always have a big xmas eve gathering where we invite family, friends & neighbors and have a big Italian/Sicilian dinner. Also, I celebrate Epiphany Day (the 6th of January) which marks the end of the 12 days of Christmas, like in the song. In Sicilian folklore, there is La Befana who, very much like Santa, leaves gifts out for the well-behaved children on Epiphany day.
Watch football 🤣
And hope the Cowboys lose 😂😂😂
🎄 ❤️ 🎄 ❤️ 🎄 ❤️ 🎄 ❤️ 🎄 ❤️ 🎄 ❤️ 🎄 ❤️
Eat... lol I have a large family & bc of silly drama my mum & I go to 2 or 3 different events for Christmas. So eating is the safest activity lol