Happy New Year Hoppin' John

January 1 isn't really my new year (which we Jews celebrate in early fall) but I like to make this southern standard for the other new year's day. I do have a touch of Southern blood and I love a good tradition. While I don't really expect "Peas for pennies, greens for dollars and cornbread for gold" I figure it can't hurt, especially being a dish that packs in a whole heck of a lot of nutrients in one tasty bowl.

I have a little confession to make: I actually found a genuine secret ingredient which made this year's version extra fantastic. Our local natural foods market had a tray of truly ugly,blackened smoked turkey legs tucked in the corner of the meat cooler and, after a discussion with the butcher lady, I realized these hideous things might work magic in my hoppin' john -- plus it was fun to tell the kids I'd bought a smoked orc leg.

While my kashrut leaves much to be desired, we don't eat pork and I think that smoky, salty taste was missing from my ham hock-less beans all these years. I tossed that leg in my slow cooker yesterday with soaked black-eyed peas, some long simmered chicken broth, and a skillet full of sauteed bell peppers, celery, onion, and garlic and let it simmer all day. When I reheated it today, I shredded the turkey meat off the bone and into the stew, added a thinly sliced bunch of collard greens, and served it over brown rice with a side of gluten free corn bread. It was mild enough for the kids but I had a big bottle of my beloved Crystal hot sauce at hand and everyone was happy.

Give it a try and let me know what you think. The recipe is here.

Our hoppin' john may not bring us wealth, but I don't think I spent more than $5 (smoked turkey leg included) on the whole big pot so I figure we are most definitely starting the new year off right. Here's to 2011--may we all be healthy and happy!

Chanukah Around the World

Chanukah is here and the deep fryer has been released from its basement exile for its one week of service. A holiday that gives a green light to fried food--what's not to like?

On the first night, of course, we had the classics: potato latkes and doughnuts, both delicious. Tonight we opted to begin our international tour of fried foods with Swedish rosettes. My dear friend loaned me her rosette iron and I googled until I found a promising recipe.

The rosette iron is just a little metal snowflake on the end of a long handle. I did my research and learned that after heating the iron in hot oil, it's dipped into a thin batter and then back in the hot oil where the rosette shaped cookie thing magically disengages and bobs about until fished out, crunchy and golden brown. I had my doubts about how simply the rosette would leave the iron but it was a snap. I just held the iron in the oil and watched. After just a few seconds, the batter had cooked just enough to float off on its own and continue cooking until done, about a minute later.

The cookies were delightfully light and airy. We ate them dusted with powdered sugar and they really were just a little bit magical.

Oh, and if you think that Scandinavian Chanukah cookies are a stretch, I am one eighth Swedish so I figure it kind makes sense. More sense than the Sonoran enchiladas (minus the lard, of course) and Indian jalebis I'm planning to make later in the week, anyway.

Planning

Chanukah comes earlier this year than last. It's not really "early" as it falls on the same Hebrew calendar dates every year. But in relation to the secular calendar and my work schedule it feels early as the holiday begins the day after my last day of teaching which is why I find myself uncharacteristically doing a bit of thinking ahead.

There are two really great things about Chanukah as far as I'm concerned. The imagery of lighting up dark, midwinter nights is lovely and also, we get to eat fried foods for a week to commemorate the miracle of a day's worth of holy oil lasting for eight days.

We used to go at this half heartedly: a few nights of latkes until we grew sick of them, one round of apple latkes for variety, and some sad attempts at making doughnuts in a frying pan. Then a few years back I went down to my local Kmart and bought me a deep fryer which was the best $25 I ever spent.

Now delicious homemade doughnuts are a regular part of the Chanukah repertoire. Usually I just make little 1-inch balls of dough, fry them up in high quality oil, and then roll them in cinnamon sugar. No one complains and there are never leftovers.

However, I'm thinking of trying something new this year. My friend Chris pointed out this recipe for pumpkin doughnuts and I can't stop thinking about them, especially in conjunction with hot spiced cider and roaring fire in the fireplace. Doesn't that sound like heaven?

We've also started exploring deep fried foods of the world during Chanukah. First there were loukamades, the lovely honey-drenched puffs of yumminess from Greece. These are fun to make. As they expand in the hot oil, they flip themselves which is amusing until the good part: eating them!

We've made pakoras along with an Indian meal but I am thinking about maybe making samosas....from scratch. Maybe. Manjula makes it look easy. Or maybe jalebi?

Last year, in the middle of the epic snowstorm that shut Portland down, we had a wonderful meal. I found a recipe for a Sonoran style enchilada which is basically a thick, deep fried masa patty topped with chile-tomato sauce, and whatever other toppings (cheese, scallions, shredded chicken, sour cream, etc) you can think of. My kids always like these kinds of assemble-it-yourself meals so this was a big hit, especially as we followed the enchiladas with churros and hot chocolate.

My goodness...I am getting hungry just thinking about all this good food. I've probably put on a few pounds just writing this, too.

Any Chanukah (or other holiday) food traditions and inspirations to share? I always love to hear from you!

Pesach Brownies

The seders are over, but there's still plenty of time for Passover treats. Much as I adore it, even I can only eat so much matzoh crack (though I must say that this year's addition of coarse sea salt was brilliant).

I needed a quick dessert to share with friends last night and decided to look through a new cookbook I found the other day at the library: Jewish Holiday Cooking by Jayne Cohen. Its subtitle A Food Lover's Treasury of Classics and Improvisation pretty much says it all and I'm enjoying coming across the twists on classic dishes.

The Rich Fudge Brownies are lovely. Rather than a dense slab of heavy chocolate, these puff slightly in the oven and feel lighter than any Passover baked dish should. The cocoa flavor is deep and rich and the brown sugar provides a lovely moistness and depth of flavor but they aren't overpowering. I'll admit I'm not a huge brownie fan and I'm not sure these particular ones will make brownie lovers all that happy. But they worked for me. I guess we'll need to put these head to head with the Baked brownies to determine the new house champion.

You'll find the recipe here.

Holiday Baking

I just went and looked up the post I wrote two years ago about making hamantashen for Purim and--horrors!--the dough recipe had disappeared! This is the best hamantashen dough ever as far as I'm concerned: moist, easy to work, and full of orange which enhances every filling I've ever used from classsics like poppyseed and apricot to the more modern chocolate and hazelnut. Most hamantashen dough is dry and crumbly and, in my opinion, just not all that appetizing.

I hunted around for a while and found the recipe living elsewhere and have updated the link so go get started with your baking. Even if you aren't Jewish, it's hard to beat the taste of a lovely, homemade hamantashen.

Help! My Camera is Possessed!

It was a perfect kind of morning with nothing to do but cook for tonight's dinner in a a leisurely fashion and catch up on some housework. Since I never got to have a proper Rosh Hashana meal, I decided to make this week's Shabbat dinner more festive than usual. It's suddenly rainy and cool here, perfect weather for Elizabeth's Vegetarian Pastitsio which most of my family adores. I started a batch of apple challah and then moved on to dessert. I've never had a particularly good honey cake but they are the classic Rosh Hashana dessert so when Deb posted a recipe on Smitten Kitchen promising that this was unlike all other honey cakes, I took her at her word.

I tweaked the recipe slightly, most noticeably replacing the called for whiskey with rum and Cointreau as that's what I had on hand. Also, after reading all the comments about caved-in tops, I reduced the baking powder by one teaspoon and ended up with perfetly domed, golden, fragrant honey cakes. I was bummed that I failed to oil the corner of one pan properly and a little bit of the cake remained behind. But the unsightly wound in the cake allowed me a taste and yes, this is not like other honey cakes. I was excited to photograh my lovely, golden creations but my camera has apparently been taken over by demons. Not only did it refuse to focus properly, but it kept snapping pictures without my pushing the button, giving me weird images like these:Luckily there are the usual gorgeous shots over at Smitten Kitchen which are much more likely to inspire you to go into the kitchen than my own photos.

Apple Latkes

It's that time of year again....

Chanukah always falls during the darkest part of the year when daylight is scarce and everyone is chilled. The lights, of course, are a welcome part of the 8 day festival but so too are the traditional foods. You've just got to love a holiday that requires us to eat fried foods. Potato latkes are perhaps the best known Chanukah food in the Ashkenazic world. Sufganiot (doughnuts) are another classic and I will try to share my recipes for both this week.

But when the first night of Chanukah falls on a work night that's been preceded by a day of juvenile illness, a big holiday dinner just isn't an option. Instead I came home from work and made apple latkes to enoy by the light of the first candle. Most Jews light the candles at sundown but given the requirement that no work is to be done while the candles burn, I make everyone wait until I get home from teaching my night class.And so it was that I arrived home, donned an apron, and got busy. The Spouse had brought home some beautiful Braeburn apples which turned out to be perfect in this recipe--just tart enough. An apple latke is really just a pancake, but a very special apple pancake indeed. Sweet-tart and dusted with powdered sugar, they make a delicious Chanukah treat. I suppose you could just as well have them for breakfast though we never do. I like having some recipes set aside just for holidays. If you'd like to give these a try, the recipe is here. Enjoy!