December
brings with it an annual celebration that the whole world joins in.
As Christians we celebrate with decorations, gifts and food. Many
non-Christians around the world join in with the holiday spirit, the
brightly decorated trees and dazzling wrapping paper. One such
example may be seen in retailers world over who may come from either
side of the spiritual fence yet find the chorus of ringing cash
registers purely divine music of inspiration.
Today
Christmas may have found a little too much commercialism attached to
it. Yet the tradition of celebration with family and friends has
remained at the centre of it all. On a spiritual level Christmas is
a birthday celebration, the birth of Jesus in the city of Bethlehem.
For many this is a time to celebrate the rebirth of their faith and a
new beginning for the year ahead.
As
with any celebration, decorations are a major consideration. The
practice of special decorations at Christmas has a long history. In
the 15th century it was recorded that in London the custom
at Christmas was to decorate parish churches and homes with holm,
ivy, bays and whatever was available at the time of year. Our most
famous and loved symbol of Christmas, the Christmas Tree was first
recorded in 1835.
The
Christmas tree tradition is believed to have begun in Germany in the
18th century. Later, this custom was introduced to
Britain via Queen Charlotte, wife of George III. By the 1870's this
tradition had found its way to the United States and the groundwork
was set for the eventual artificial tree, and who can forget the
white tree. Design and decoration of the traditional Christmas tree
is only limited by one's imagination today.
Christmas
decorations begin popping up as early as mid November in our malls
and stores. Together with the brightly coloured balls, tinsel and a
variety of trees comes the never ending sound of Christmas carols.
In every corner of every mall, in every store whether it is a toy
store or a grocery store, no one can escape the Christmas music.
Christmas music can come in many different languages, it can be jazz
or modern pop, sung by the greats like Bing Crosby, Frank Sinatra and
Elvis, or the current crop of popular artists. Regardless of who
sings it or in what style, it is everywhere, but where did it all
begin?
Christmas
'Prose' or 'Sequence' was introduced in monasteries throughout
Northern Europe in the 9th
and 10th
centuries, and under Cleric Bernard of Clairvaux developing into a
sequence of rhymed stanzas. By the 13th
century a strong tradition of then popular Christmas songs in each
native language developed in France, Germany and particularly Italy.
John Awdlay, a Shropshire chaplain, whose list of twenty-five carols
first appeared in England in 1426 followed in the steps of Francis of
Assisi. Now it is Bublé, Bieber, Carey, Gaga and the Chipmunks who
come softly floating from every corner of every shopping mall and
every store. Excuse the repetition, I thought I could hear what's
his name singing something about balls or decking halls.
Music,
whether it is spiritual or festive, often denotes a celebration is on
the way. Food equally provides an air of grandeur to any festive
occasion even if it is dinner for one. Although traditions had
developed around the world such as the one in Sicily where twelve
kinds of fish are served at the dinner table, today it is a
philosophy of anything goes. Turkey and goose together with ham lead
the charge for the supermarkets, at the same time a nicely marbleised
slab of beef can be as tempting as ever. Whatever the main course
one tradition has remained for centuries. It has always been a time
for family and friends to gather and celebrate life together. No one
can deny that our modern times have not seen a growing number of
people who cannot feed their families, who seek some form of help for
the most meager of meals. Yet it is with hope and faith that we
celebrate life itself.
Most
of the hooplah seems to be about Christmas, and true there are a
growing number of countries who are not predominately Christian but
who celebrate Christmas. Japan is one such example; as one travels
the large cities such as Tokyo, brightly lit Christmas trees and
decorations are seen in abundance, as is the tradition of gift
giving. Still one can't forget that mid-December brings other
traditional and spiritual celebrations.
For
the Jewish faith Hanukkah begins with an eight day holiday
commemorating the rededication of the Holy Temple in Jerusalem. The
festival is observed by the kindling of lights on a unique
candelabrum called the Menorah. Tradition is that one light is lit
on each night of the eight day celebration. As with any tradition or
custom food finds its way to be a party of the celebration. Here a
custom of eating foods that had been fried or baked in oil stems back
to the small flask of oil which kept the flame alight for eight days
in the Holy Temple.
Among
African Americans Kwanzaa has become a major celebration since its
creation in 1965 by Maulana Karenga. Kwanzaa is celebrated from
December 26 through to January 1st
with its principles of unity, creativity, faith and gift giving. Not
far removed from the basic ideals of Christmas, many African
Americans who celebrate Kwanzaa also celebrate Christmas.
For
me as a chef, a father and husband the celebration of life comes
daily. The recipes here not only present the last week's work at my
station but also provide some ideas whether it is a few friends who
stop by for a visit or the family for dinner. Remembering that, on
the day after Christmas we will be hungry again.
Eggnog
3
1/2 cup milk
1
1/2 tsp vanilla extract
1
1/2 tsp brandy extract
1
tsp cinnamon
1
cinnamon stick
1/4
tsp ground clove
6
egg yolks
3/4
cup granulated sugar
1
cup rum or brandy
1
cup 18% cream
1/4
tsp nutmeg
Combine
milk, vanilla and brandy extract, cinnamon, cinnamon stick and clove
over low heat.
Once
combined raise the heat level to a slow boil.
Remove
from heat after 1 minute, remove cinnamon stick and allow to steep.
Separate
eggs, combine egg yolks and sugar, whisk together till pale and
fluffy.
Pour
hot mixture into egg yolks.
Put
on heat at medium and cook approx. 5-6 minutes, stirring till mixture
thickens and is creamy.
Stir
in rum or brandy, the 18% cream and nutmeg.
Refrigerate
over night.
Eggnog
Dip
8
oz cream cheese – room temperature
1/2
cup eggnog
1
tsp vanilla extract
1
tsp brandy extract
1/4
tsp nutmeg
1
1/2 cup powdered sugar
Beat
the cream cheese till it reaches a smooth consistency.
Blend
vanilla and brandy extract, cinnamon and nutmeg with cream cheese.
Add
eggnog and powdered sugar, blending till the mixture reaches a smooth
consistency.
Allow
to cool over night in refrigerator.
Deep
Fried Chicken Logs
4
cups oil for deep frying
1
lb ground chicken
1
egg
1/2
cup breadcrumbs, plus another 1 1/2
cups
salt
and pepper to taste
1/2
cup fresh parsley, chopped finely
Mix
the ground chicken, chopped parsley, egg and 1/2
cup breadcrumbs well.
Taking
a small amount of chicken mixture roll and form 1/2
inch thick
and
approx. 2 inch long logs.
Place
these on a sheet of parchment paper.
Mix
1 1/2
cups breadcrumbs with seasoning in a bowl.
Heat
oil in a pan for deep frying.
Roll
the chicken logs in breadcrumbs and drop into hot oil.
Cook
till the breadcrumbs turn golden brown and then drain on a paper
towel.
Mini
Quiche
18
Tenderflake shells
1
dozen eggs
1/2
cup 18% table cream
1
cup cubed ham
1/2
cup cooked spinach (baby spinach)
salt
and pepper
1/2
cup smoked gouda cheese
1/4
cup parmigiano reggiano for garnish
Beat
the eggs and cream together.
Add
cubed ham and cooked spinach.
(I
use the baby spinach as it is smaller and there is no need to chop it
up)
Prebake
tart shells and let cool down completely.
Add
gouda cheese to egg mixture and pour even amounts into tart shells.
In
a preheated oven at 350°
place the mini quiche on a cookie sheet and bake
for
approx. 10 minutes or until egg sets and becomes golden brown.
Salmon
Beret
1
baguette cut at an angle into slices
1
tub ricotta cheese
2
tbsp jar of Red Chili Jelly
1
lb smoked salmon slices
balsamic
vinegar for drizzle
Cut
the baguette at an angle into 1 inch thick slices and lightly toast.
Blend
together ricotta cheese and Red Chili Jelly.
Smear
a generous portion of cheese mix over bread then add a portion of
smoked salmon.
Horse
Lobster
1/2
cup sour cream
1/2
cup mayo
2
tbsp bottled drained horseradish
1
lb lobster meat
1
cup breadcrumbs
3
green onions, finely chopped
1/2
cup chives, finely chopped
1/4
tsp cayenne pepper
1/4
tsp salt
1/4
tsp ground black pepper
In
a bowl whisk together sour cream, 1/4 cup mayo and horseradish.
In
a bowl combine crab meat, 1/4 cup mayo, 1/4 cup breadcrumbs,
green
onions, chives, cayenne, salt and pepper.
Shape
into patties and coat with remaining breadcrumbs.
Heat
oil in frying pan, fry the patties till golden brown, turn over and
fry again till golden brown on the other side.
Sambal
Pork
8 pork chops
1 sweet onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 bunch green onions, chopped
1 yellow Asian pear, chopped and cored
1 bag mini bok choy
228 g shiitake mushrooms, chopped
Sauce
Mix:
300 g Kalbi marinade
3 tbsp Sambal Oelek
2 tbsp sweet green relish
Combine all ingredients and set aside.
Prepare sauce mix and set aside.
Heat oil in pan and cook pork chops till
golden brown, set aside and cover to keep warm.
Begin with onions, as the onions soften
and turn translucent add chopped peppers.
Cook another 3 minutes.
Add mini bok choy and allow to wilt a
little.
Now chop the pork chops into small pieces
and add to vegetables, mix through.
Pour the Sambal sauce mix over
everything, mix in the sauce, cover and cook for 5 minutes.
Mozza
Fish
1/4
cup flour
2 eggs
salt and pepper
3/4
cups breadcrumbs
1/4
cups parmesan, grated
1 lb tilapia or white fish
1 tbsp capers
2 tbsp melted butter
1/4
cup tomato sauce
1 tsp lemon zest
2 tbsp basil
4 oz (120 g) mozzarella, sliced
On one plate season flour generously and
on another mix breadcrumbs with parmesan.
In a bowl beat eggs with a little water.
Coat fish fillet in flour, then egg
mixture and then breadcrumbs.
Place on baking sheet & brush with
melted butter.
Cook 5-7 minutes at 450°
and turn over, cook another 5-7 minutes.
Mix tomato sauce, capers, lemon zest and
basil.
Cover fish with sauce and top with
mozzarella slices.
Bake 5 minutes or until cheese is golden.
(Serves 4)
Chermoula
Salmon
1 lb salmon fillets
Chermoula sauce
3 ripe tomatoes
1/2 lemon
olive oil
1 large onion, finely chopped
2 garlic cloves
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
2 tbsp Italian parsley
2 tbsp cilantro
1 tbsp lemon juice
Score tomato at base and place in boiling
water for 20 seconds, drain then cover with cold water.
Drain and peel away.
Grate zest from 1 lemon.
Heat oil, add onion and cook approx. 5
minutes.
Add garlic, cumin, paprika and cayenne
pepper, cook stirring for 1 minute.
Add tomatoes and lemon zest.
Season and cover, simmer for 15 minutes
or until tomatoes are soft and add lemon juice.
Cook for another 5 minutes.
Pan fry salmon fillet till golden brown
leaving the centre a little pink.
(Serves 4 - 6)
Creamy
Teriyaki Salmon
1 tsp vegetable oil
1 tsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
1/2 cup shiitake mushrooms, coarsely
chopped
1/4 cup water
1 tbsp teriyaki sauce
1/2 cup 35% cream
1/2 cup green onions, sliced on an angle
1 lb salmon fillet
salt to taste
1 tsp ground black pepper
In medium saucepan heat oil, add garlic,
ginger and cook for approx. 1 minute.
Add mushrooms, cook for 2 minutes
stirring.
Add water and teriyaki sauce, cook for
approx. 2 minutes.
Add cream and green onions, cook till
sauce reduces and thickens.
(If the sauce thickens too much add small
amount of water to loosen)
Set aside.
Season salmon with salt and pepper,
place the salmon first skin side up and
sear for approx. 4 minutes.
Then turn to skin side down again and
sear till skin is crisp and salmon is cooked through, or if you wish
till the centre only is pink.
Serve with sauce on a plate and a fillet
of salmon floating on top.
(Serves 4)
Garam
Chicken
1 each red, orange, & yellow pepper
chopped
400 g mushrooms, chopped
1 large sweet onion, chopped
1 1/2 cup fresh cilantro, chopped
1 cup Italian parsley, chopped
1/2 cup fresh lemon juice
4-6 chicken breasts
The
Rub:
1 tbsp coriander
2 tbsp cumin
2 tsp chili powder
2 tbsp garam masala
1 tbsp garlic salt
1 tbsp tumeric
1 tsp dried mint
Mix spices for rub well and set aside in
bowl.
Heat oil in pan and begin with onions,
cook till soft, about 5 minutes.
Add mushrooms, peppers and cook 5 more
minutes.
Add fresh cilantro and parsley and lemon
juice.
Stir well and season with 1 tbsp of rub
mix.
In a bowl pour 1 tbsp of oil and roll
chicken breasts to coat lightly.
Press the oiled breasts into rub mixture
and cook.
Serve breast over vegetable mixture.
(Serves 4 - 6)
