The following recipe will make approximately 20 lime-sized modakas, a treat for the children, and a traditional offering to Lord Ganesha. It takes about two hours to make them.
Ingredients and Utensils:
- 1 lb rice flour
- 2 cups jaggery (or 2 cups brown sugar with 4 tbsp dark molasses added)
- 2 cups raw sesame seeds
- 2 grated coconuts (optional)
- 2 cups melted ghee (melted butter will also work)
- 1 tsp salt
- Banana leaf or waxed paper
- A flour sifter or fine sieve
- An iddli or vegetable steamer
Roast the sesame seeds in a pan, without oil, until golden brown (5 to 10 minutes). Crack the seeds by rolling with a rolling pin or pounding. Add 4 tbsp ghee to the jaggery to soften it, and then mix in the sesame seeds and coconut thoroughly. (This mix may be refrigerated in jars for making quick sweets simply by adding a bit of ghee and shaping the dough into balls).
Next sift the rice flour and toast it without oil until it browns slightly – about 5 to 7 minutes. Spread it out on a tray or table top when done, and allow cooling completely.
While the rice flour is cooling, bring approximately a half-gallon of water, with a tsp of salt, to a rolling boil. Put the cooled, toasted rice flour in a bow. And make a well in the middle. Slowly pour a small amount of the hot water into the well and begin working it into the rice flour with your hands.
Keep adding small amounts of the hot water, and work the flour into a ball of dough. It should be moist but not wet when you put it out on the table or breadboard. Knead the dough thoroughly so it is even in moisture and texture.
Next, place water in the bottom of the steamer and bring to a full boil. Spread a thin coating of ghee or oil on a piece of banana leaf or waxed paper. Take a lump of dough half the size of a lime and work it in your hands for a moment to remove the air and then pat it out flat and round on the leaf, about as wide across as your palm. Make it a uniform thickness so it will cook evenly.
Place a lump of the sesame-jaggery-coconut mixture into the center and wrap the dough up around the mixture. Pinch the dough into a cone-shape over the stuffing and wrap the leaf or paper up around it. (The modakas can also be round if desired.) Repeat until you have enough to fill your steamer.
Place the assembled modakas in the steamer, spaced so as to not touch one another. Cover and steam until done (15 to 20 minutes). While they cook you can prepare the next batch. When cool enough to handle, dip the modakas in melted ghee. Now they are ready to offer.
from Loving Ganesa
by Satguru Sivaya Subramuniyaswam
In northern China, people eat lamb dumplings for the Dōngzhì Festival, a tribute to the Han Dynasty physician, Zhang Zhongjing, who served this warming food to poor farmers suffering from frostbite during one particularly cold winter.
Celebrating the Dōngzhì Festival is all about understanding the simple enjoyment of a warm, fortifying meal on a cold winter night in ancient China. It’s that same feeling you had as a child when you came in from a day of playing in the snow to a cup of hot cocoa or a bowl of steaming soup.
Against that backdrop, this lamb dumpling recipe is the perfect match. The rustic taste of lamb, combined with a black vinegar and chili dipping sauce, gives these dumplings a distinctly northern Chinese flavor. A perfect meal to serve during the depths of winter.
In contrast to traditional pork dumplings, which can be fried as potstickers, these lamb dumplings are either steamed or boiled in thin gow gee dumpling wrappers. The boiled dumplings are soft and slippery, while the steamed dumplings are more elastic, but both versions produce a satisfying broth that makes the dumplings feel like xiao long bao.
If your Chinese market is in a predominantly Cantonese neighborhood, you may find that it doesn’t carry lamb. In that case, a halal market will probably be your next best bet. Make sure to pick a relatively fatty ground lamb mix, so that your dumplings produce a rich broth.
Lamb Dumplings Recipe
- 10 ounces Chinese cabbage
- 1/2 teaspoon salt
- 1 pound ground lamb
- 4 tablespoons Shaoxing rice wine
- 4 tablespoons dark soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon ginger
- 4 green onions
- 1 teaspoon cumin
- 80 gow gee dumpling wrappers
1. Finely mince the cabbage in a food processor. Place in a large bowl, sprinkle with the salt and set aside for 10 minutes.
2. Add the lamb, ginger, green onion, soy sauce, rice wine and cumin to the food processor. Pulse 5 times until the ingredients are combined well. Set aside.
3. Place the cabbage on a kitchen cloth, twist the top and squeeze out as much liquid as you can. Add the dry cabbage to your pork mixture and combine in the food processor with another 5 pulses.
4. Spoon 1 rounded teaspoon of the filling mixture in the center of each dumpling wrapper. To wrap a dumpling, dab water along the inside edge of the wrapper, fold in half to form a semicircle enclosing the filling, then seal the edges together to stick. Finally, fold 5-6 small pleats around the top edge of the dumpling. Repeat until all of your dumplings are done.
5. Separate the dumplings you’ll need for your meal and then freeze the rest in a heavy plastic bag for later.
6. There are two easy ways to cook dumplings.
– To boil: Bring a large pot of water to a boil. Add 15 dumplings to the pot and boil for 9 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot. Remove the dumplings from the heat and drain, repeating with any remaining dumplings.
– To steam: Place a bamboo steamer in a large pot or wok and heat water to a boil. Place 15 dumplings in a single layer in the bamboo steamer, cover and steam for 9 minutes. Remove the dumplings from the heat.
7. Serve immediately with chili sauce, black vinegar or soy sauce for dipping.
Makes: 70-80 Dumplings | Prep Time: 1 Hour | Cook Time: 10 Minutes
Source: Chinese American Family
Nine Layer Cake, also known as 九层糕 in Chinese, or Kueh Lapis in Malay, is a well-loved Singaporean tea-time treat, famous for its nine distinctive colors. This cake is traditionally eaten during the Double Ninth festival, it is also a popular choice for breakfast or dessert.
During the Winter Solstice, the people of Taiwan have their own unique custom of offering nine-layer cakes as a ceremonial sacrifice to worship their ancestors. These cakes are made using glutinous rice flour in the shape of a chicken, duck, tortoise, pig, cow or sheep, and then steamed in different layers of a pot. These animals all signify auspiciousness in Chinese tradition.
“The making of this Kueh is a carefully handcrafted process, which requires patience, dedication and love; each layer must be treated with delicacy.”
- 400g tapioca flour, sieved
- 80g rice flour, sieved
- 1kg coconut milk
- 6 ½ cups water
- 400g white sugar
- ¾ tsp salt
- Pandan leaves
- 5 different food coloring, depending on personal preference
Boil the sugar and pandan leaves in a pot of water. Add a pinch of salt. Boil till the sugar dissolves completely. Set aside to cool completely. Strain to remove the leaves.
Mix tapioca flour and rice flour together in a mixing bowl. Add the pandan leaves-sugar mixture to the flour mixture. Mix well until a smooth consistency is achieved.
Sieve the coconut milk and add into the dough mixture. Mix well until a smooth and silky consistency is achieved.
Divide the mixture equally into 5 bowls. Add a different food coloring to each bowl.
Brush a tray with oil that has been cooked with pandan leaves. Put the tray in a steamer, be careful not to drip water vapor into the tray. Steam each colored layer for about 5 minutes, starting with the white layer and ending with the brightest color.
Repeat the process until the mixture is used up.
Remove the tray from the steamer and set aside to cool completely. Remove Kueh from the tray and cut into serving portions.
- Strain the coconut milk and sieve the flour to achieve a smooth consistency.
- Breaking up the veins of the pandan leaves help the aromatic fragrance to be extracted more easily. If you prefer, you can also cut the pandan leaves into small pieces instead. However we prefer to tie the leaves together so they can be easily removed.
- Always stir the batter before pouring in each layer to ensure a uniform consistency.
- Always check that the previous layer has completely set before adding the next layer.
- Ensure that the Kueh Lapis is completely cool before attempting to remove it from the tray, otherwise it may stick to the pan and be very difficult to cut.
- You can wrap any leftover Kueh Lapis in plastic to prevent them from sticking together, then store in the fridge.
Source: My Singapore Food
Wassailing means “to wish health to” one’s apple trees, in the hope that they will bear well. In addition, drums, bells, whistles etc. were used either to scare off evil spirits, or to wake the tree up; a libation of cider or ale was poured over the roots, and bread that had soaked in the ‘wassailing’ bowl was placed in the branches – an offering back to the tree.
Recipes for wassail are numerous and varied. Some call for the use of apple cider, some for wine. The basic idea is that you are making a hot spiced drink and serving it in a bowl amidst love and laughter. Here is a simple recipe that calls for cranberry and orange juice. Feel free to experiment and substitute.
- 4 cups cranberry juice
- 1/2 cup grenadine
- 2 cups orange juice
- 1/2 cup rum (optional)
- Sugar or honey – to taste
Put everything into a large soup or stock pot and bring to a low simmer. If you added honey or sugar, mix gently until it dissolves. Lower the heat and very low simmer the mixture for 2 hours before serving. Keep it on low or use a crockpot on low if serving over hours. The longer you heat, the more infused the flavors will be.
Orange slices or orange wedges studded with cloves, cinnamon sticks, and cranberries can be floated in the pot and simmered along with the rest of the ingredients.
When you are ready to serve your Christmas Wassail, just ladle into your favorite mug and enjoy. This delicious and warm drink is a holiday treat! Garnish with a cinnamon stick if you like.
Figgy pudding is a pudding resembling something like a white Christmas pudding containing figs. The pudding may be baked, steamed in the oven, boiled or fried. The history of figgy pudding dates back to 16th century England. Its possible ancestors include savory puddings such as crustades, fygeye or figge (a potage of mashed figs thickened with bread), creme boiled (a kind of stirred custard), and sippets. In any case, its methods and ingredients appear in diverse older recipes.
Today, the term figgy pudding is popularized mainly by the Christmas carol “We Wish You A Merry Christmas,” which includes the line, “Now bring us some figgy pudding” in the chorus.
And here it is (from Food.com) a recipe for Figgy Pudding. This is not a traditional pudding, it’s actually more bread or cake-like. The taste may be a little strange to some, but it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can’t serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
- 16 ounces dried figs
- 1 3/4 cups milk
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1/2 cup melted butter
- 1 1/2 cups breadcrumbs
- 1 tablespoon grated orange peel
Preheat oven to 350 degrees F. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended.
Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down. Place the mold in a roasting pan and place on oven rack. fill with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
Serve with a hard sauce.
- 2 cups powdered sugar
- 1 egg white
- 1 TBSP. corn syrup
- 1/2 tsp. vanilla
- 1/3 cup cornstarch
- colored icing
- 1 fine paintbrush
Sift powdered sugar. Mix the egg white, corn syrup, and vanilla in a very clean bowl, then add the powdered sugar with a wooden spoon. When almost incorporated, start kneading with the tip of your fingers until you can form a small ball. Dust with cornstarch on board. Keep on kneading until smooth, then form into skull shapes. Let dry completely, then paint with colored icing, including the names of the people you are giving them to.
In Italy, the sine qua non of All Souls’ celebrations is a cookie called “Ossi di Morto,” or “Bones of the Dead.”
Here’s a recipe:
- 1 1/4 cups flour
- 10 oz almonds
- 1/2 cup sugar
- 1 oz pine nuts
- 1 TBSP butter
- A shot glass full of brandy or grappa
- The grated zest of half a lemon
- One egg and one egg white, lightly beaten
Blanch the almonds, peel them, and chop them finely (you can do this in a blender, but be careful not to over-chop and liquefy).
Combine all the ingredients except the egg in a bowl, mixing them with a spoon until you have a firm dough. Dust your hands and work surface with flour, and roll the dough out between your palms to make a “snake” about a half inch thick. Cut it into two-inch long pieces on the diagonal. Put on greased and floured cookie sheet, brush with the beaten egg, and bake them in a 330-350 oven for about 20 minutes. Serve them cold. Because they are a dry, hard cookie, it is good to serve these with something to drink.
As usual with big Catholic Feast days, food is involved with the day, with many Catholic families having picnics near their loved ones’ graves. Traditional foods include “Soul Food” — food made of lentils or peas.
Basic Split Pea Soup (serves 4)
- 1 cup chopped onion
- 2 cloves garlic (optional)
- 1 teaspoon vegetable oil or bacon grease
- 1 pound dried split peas
- 1 pound ham bone
- 1 c. chopped ham
- 1 c. chopped carrots (optional)
- salt and pepper to taste
In a medium pot, sauté onions in oil or bacon grease. (Optional: add garlic and sauté until just golden, then remove). Remove from heat and add split peas, ham bone and ham. Add enough water to cover ingredients, and season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. (Optional: add carrots halfway through) While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve. Serve with either sherry or sour cream on top, and with a crusty bread.
On the first of November, it was an ancient Celtic practice to indulge in a sort of feast, which was called la mas ubhal, the day of the apple fruit, because on that occasion, roasted apples were bruised and mixed in ale, milk, or by those who could afford it, in wine. This is the origin of lamb’s wool.
About Lambs Wool:
The basic recipe for lambswool is as follows: Apples are roasted in a pan on the fire, or on a string over the fire, until they sizzle. They are then dropped, still hot, into the warmed, spiced, sweetened ale.
In Gerard’s Herbal (1633) it is described as a drink of warmed, spiced ale or cider, in which bob roasted apples: ‘sometimes, eggs or cream, or both, are whisked in, and sometimes it is served poured over small fruit cakes.’
It derives its name from the day which is dedicated to the Angel presiding over fruits and seeds, which was originally called “La Maso bal” which was corrupted to Lamb’s Wool. According to Nell Heaton writing in the late 1940’s. Alternatively, the name could simply be a reference to the fluffy appearance of the pulp of the roast apples, bobbing about in the warm brew.
From: The Scotish Gaël and Celebration
The pan de muerto (Spanish for Bread of the Dead or Day of the Dead Bread) is a type of bread from Mexico baked during the Dia de los Muertos season, around the end of October and the official holiday is celebrated on November 2. It is a soft bread shaped in round loaves with strips of dough attached on top (to resemble bones), and usually covered or sprinkled with sugar.
Another bread in the form of a sphere on the top represents a skull. The classic recipe for Pan de Muerto is a simple sweet bread recipe with the addition of anise seeds.
Pan de Muerto is sometimes baked with a toy skeleton inside. The one who finds the skeleton will have “good luck.” This bread is eaten during picnics at the graves along with tamales, cookies, and chocolate.
- 1/4 cup milk
- 1/4 cup (half a stick) margarine or butter, cut into 8 pieces
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1/4 cup very warm water
- 2 eggs
- 3 cups all-purpose flour, unsifted
- 1/2 teaspoon anise seed
- 1/4 teaspoon ground cinnamon
- 2 teaspoons sugar
Instructions: Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.
Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into “ropes.”
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 “bones.” Cross and lay them atop braided loaf.
Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.
Makes 8 to 10 servings.
Recipe found at: AzCentral