This month offers a rich variety of holidays; Christmas, Hanukkah, and Kwanzaa. First we will break down each special holiday, and then at the bottom we will give you two recipes for each holiday. We will begin with Christmas.
CHRISTMAS: December 25th. Every year right after Thanksgiving the chaos begins. There are sales, parties, gift lists, traditions, Santa Clause...the list goes on. Of course the original purpose for this special day was not intended for all that it has become. It was really quite simple. It was to celebrate the birth of a Savior. His name was Jesus, and He came to save the whole world. It is really a holiday of pure, unblemished, sacrificial love. He was born to die for a lost world. It was primarily celebrated by Christians.Today, people all over the world celebrate it for the simple fact that it's Christmas. It is a wonderful holiday that goes far beyond religious beliefs. Below we included two tasty recipes to make at your Christmas party...Honey Glazed Ham and Cranberry & Pear Sparkle. Merry Christmas!!
HANUKKAH: begins...December 7th at sundown. Hanukkah, also known as the "Festival of Lights" begins on the 25th day of the Jewish calendar in the month of Kislev. It lasts for eight full days. It all began around 2,200 years ago when Antiochus IV tried to force Grecian beliefs upon all of the peoples in his territory. The Jewish poeple were forbidden to practice their religious beliefs. After three years of fighting tirrany, in 165 B.C., the courageous rebel armies (Maccabees) reclaimed the Temple on Mount Moriah. While preparing for the temple's dedication they only found enough oil for the Menorah (9-branch candlestand) to light for one day. Miraculously though, it burned for 8 days! Thus beginning an eight day holiday celebration that includes delicious foods, blessings, and games. Below we included two delightful recipes...Latkes and Beef Brisket. Happy Hanukkah!! begins...December 26th through January 1st. Kwanzaa which means, "first fruits of the harvest" was founded in 1966 by Dr. Maulana Karenga. It is the only holiday featured this month that is non-religious. Kwanzaa is not meant to be a replacement for Christmas. It is a seperate African American holiday that celebrates the African culture. It is an opportunity for African Americans to proclaim their African roots. During this week long celebration they honor African family values, unity, self determination, creativity, faith, and more.They also feast on mouth-watering foods from different regions of Africa. It is a wonderful holiday that brings much joy to our Afican American neighbors! Below we included two savory recipes to enjoy...Sweet Potato Biscuits and Collard Greens. Happy Kwanzaa!!
Below are your recipes. They are in the same order as the holidays above. Enjoy, and Happy Holidays!
Honey Glazed Ham
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Cranberry and Pear Sparkle (Non-alcoholic)
Ingredients:
6tbsp/90ml pear concentrate 1¾pt/1L sparkling water 1¾pt/1L cranberry juice 1 medium pear, cut into ½in/1cm pieces sprigs of fresh mint
1.Mix the pear concentrate with the sparkling water. 2.Add the cranberry juice and chill well. 3.Just before serving, add the chopped pear, and garnish with fresh mint leaves.
Latkes
Ingredients:
4 medium potatoes (about 1-1/2 pounds)
3 tablespoons rendered chicken fat (schmaltz)
2 slightly beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream (optional)
Applesauce (optional)
Directions:
1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
2. In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat.
3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.
4. Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired. Makes about 10 latkes.
Beef Brisket
Prep: 20 minutes Roast: 2 hours 30 minutes
Ingredients
1 3- to 4-pound fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 7-1/2-ounce can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves
Directions
1. Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.
2. Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.
3. Roast in a 325 degree F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings.
1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
2. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
4. Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.
NOTE: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.
Collard Greens
Ingredients
2 pounds fresh collard greens
2 cups water
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 smoked turkey leg (about 1 pound) or 1 meaty smoked pork hock (about 1 pound)
Directions
1. Remove stems from greens. Wash leaves; pat dry. Coarsely chop leaves to measure 8 cups; set aside.
2. In a Dutch oven or stockpot combine water, onion, sweet pepper, salt, pepper, and turkey leg or pork hock. Bring to boiling. Add greens; cover and reduce heat. Simmer about 1-1/4 hours or until greens are tender. Remove from heat; set aside and keep warm.
3. Remove turkey or pork from bone. Shred meat with two forks and return to greens. Discard bone. With a slotted spoon, transfer to a serving bowl. Makes 6 to 8 servings.
