I had forgotten about a particular tradition until Lindz visited one of her professors before Christmas. Her professor receives a box of citrus from one of his former students every year during Advent. When Lindz showed up to visit, he had just gotten his yearly present and he realized that he couldn’t eat it all before it went bad. So, Lindz ended up with a box of fruit.
The tradition that I forgot about was the giving of a certain bag of “goodies” at Christmas time. This bag consists of an orange (maybe an apple too), nuts in the shell (usually peanuts), and some form of candy (candy canes, old fashioned ribbon candy, chocolate coins, etc). With a bit of research on the good ol’ internet, I found that a lot of people used to get these in their stocking from their parents. Personally, I received it from our priest every year as a youngster. I’ve heard of this custom off and on over the years, but never knew the origin. I’ve always assumed that it was a “healthy” and/or “inexpensive” gift. But the more that I heard about it, it slowly dawned on me that this wasn’t just a local Catholic thing, it was far more widespread phenomenon. This year I finally took the time to do the research. It turns out that the actual origins are pretty murky. Frustrating, but not surprising. On the web, a lot of people remember this as a kid, and many continue it with their own children. Most people are comfortable with the answer of “I don’t know. It was just something that grandma (or whomever) always did.” They assume that it either came from the old country, (Italy, Poland, England, etc) or it dates back to the time when oranges were a rarity and hence an actual treat, or some combination of these two factors. While I can see these two reasons being factors, it just didn’t feel right for how widespread and long lasting this experience is.
Wiki to the rescue!
In his (St. Nicholas) most famous exploit, a poor man had three daughters but could not afford a proper dowry for them. This meant that they would remain unmarried and probably, in absence of any other possible employment, would have to become prostitutes . Hearing of the poor man’s plight, Nicholas decided to help him . . . and drops the third bag down the chimney (where) the daughter had washed her stockings that evening and hung them over the embers to dry, and that the bag of gold fell into the stocking.
Ok, but how do we get from a bag of gold to an orange? Here is where symbolism comes into effect. The best explanation is that an orange is a similar color to gold and that oranges are similar in shape to bags of the shiny stuff. Also, in some European countries, oranges have symbolized Jesus’ love for the world. I’ve listed a bunch of the more interesting links that I’ve found at the end of this post.
Now that the history lesson is over, on to the food!
We weren’t eating the box of oranges as fast as we should have and they were in real danger of going bad. So I had to come up with something to use a whole bunch of oranges at once. I’ve had a venison loin sitting in the freezer since last fall and it seemed like it would be a perfect pairing for an orange pan sauce that I had in mind.
Since the sauce was going to be the star of the show, I simply cut the loin into medallions and pan fried them in a bit of oil.
As a side, I went with roasted potatoes, carrots, onions, and garlic all mashed up together.
Once the venison was fried off and resting, I made the pan sauce. The recipe that I borrowed quite heavily from is the Orange Pan Sauce with Middle Eastern Spices from the Cook’s Illustrated cookbook. I really wanted the sauce to be a “Friday-night-drunken-barroom-brawl” explosion in your mouth, so I went very heavy on the OJ and zest.
- 2 Shallots, minced
- 2 tsp Sugar
- 1 tsp Ground Cumin
- 1/4 tsp Pepper
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cardamom
- 1/8 tsp Cayenne Pepper
- 1/4 C Orange Zest
- 3 Tbs Red Wine Vinegar
- 2 C Orange Juice
Pour off all but 1 1/2 Tbs fat from the skillet (of whatever meat you are making). Place skillet over medium heat. Add shallots and cook until softened, about 1 minute. Stir in sugar, cumin, pepper, cinnamon, cardamom, and cayenne; cook until fragrant, about 1 minute. Stir in vinegar, scraping bottom of pan with a wooden spoon to loosen the fond. Add the orange juice, increase heat to medium-high and simmer until reduced to about 3/4 C, about 10 to 15 minutes. Off heat, season with salt to taste. Spoon over meat and serve.
I managed to create the citrus barrage that I was intending. Plus, the other spices weren’t lost in all of the citric acid. They were a nice background note in the sauce. What is even better, is that the sauce worked equally well on both the meat and the roasted veggie mash. All in all, I was quite pleased with this meal. In fact, I am hoping the bag of lemons that we have in the fridge right now linger around a bit so I have an excuse to try this with a different citrus.
p.s. Sorry if there is less snark in this post than usual. Lindz has been hoarding our household’s share of it lately.
An informative page, with emphasis on the Canadian Prairies.
A well-researched page (much more effort than I put into mine) that is a nice narrative.
This page looks at this Christmas tradition with regard to its English origin.
A sugar- and food-centric page that emphasizes the sweet and preservative aspect of fruit.
An interesting audio story from Minnesota Public Radio about the impact of a couple from Minnesota and their influence on the Christmas orange tradition here.
A not very helpful page with regards to Christmas oranges, but a still very interesting read.
A wonderful page full of Polish Christmas time traditions.
Our friend Dave made this recipe for us when Lindz found out that she didn’t get into any of the Ph.D. programs she applied to. Which in hindsight was a good thing, but that is another story.
A handful of months go by and Lindz wants to make some soup because our friends Paul and Jill are coming over for the evening. Lindz decided to make chili and got the recipe from Dave. By some freak coincidence, this happened to be the day that Alice had passed away. Earlier in the day, Lindz got all the ingredients necessary, so I decided that we might as well make the chili since we still wanted Paul and Jill to come over.
Our track record with the chili is 2 crappy times out of 2 times eaten. I dubbed this recipe Condolence Chili because of this record and the fact that it’s good enough to distract you (even for a little bit) from your sorrows. It’s best eaten with some really good friends.
- 1-2 lbs of Ground Meat (we used Chorizo with the cases cut off)
- a 28 oz can Crushed Tomatoes
- 3 15 oz cans Beans (we used Black Beans, but feel free to mix them up a bit, i.e. black, pinto, navy, etc.)
- 2 Chipolte Chilis in Ancho Sauce
- 2 tsp Sugar
- 3/4 tsp Salt
- 2 Tbs Oil
- large Onion, medium dice
- Chili Powder
- 2 Garlic Cloves, minced
Put the tomatoes, beans (drained and rinsed), chipotle chilis, sugar, and 1/2 tsp of salt in a large stockpot and bring to a simmer. Continue to simmer until needed at the end. Heat 2 Tbs of oil in a large skillet over med high heat and add the onion, chili powder, cumin (both to taste, about a Tbs each), and the remaining 1/4 tsp salt. Mix well and cook until the onions are softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds. Increase the heat to med high and add the ground meat. Break it up as it cooks and cook it until it is no longer pink.
Transfer the meat/onion mixture to the stockpot and bring back to a simmer. Let this cook for a minimum of 15 minutes. Taste, adjust the seasonings, and serve. Like any soup or stew, the longer you let it simmer, the better the flavors will blend.
As usual, I serve chili with grated cheese, diced onions, and sour cream on the side so people can add what they like. I personally add them all.
With cornbread as the obvious number one choice, what is the next best thing to go with chili? That’s right, garlic bread! Lindz talked me into making it the way I did when we lived back in Decorah. Not that it took any convincing to get me to do it.
- loaf of French Bread
- 2 sticks of Butter (yup, that’s a half of a pound), softened
- 2 4-4.5 oz jars of Minced Garlic
Slice the bread horizontally down the center (or into 1″ rounds). Spread a stick of butter on each half and then a jar of garlic on each half. Hey, I never said this was a healthy recipe.
Place the bread on a baking sheet and put into a preheated oven (at 375 degrees) for about 20 minutes. I’m not actually sure about the time, I just check it every five or so minutes. Pull it out of the oven when the bread is golden brown and toasted.
Jill is a master of lettuce salads. This time she brought over one that contained apples, raisins, feta cheese, and a mustard vinaigrette. It had a nice blend of flavors with the crisp apples, sharp feta, the sweetness of the raisins, and a nice tang of mustard and vinegar.
Since it’s already all over the internets, you may have already seen this. But for those who haven’t, I present to you the Cherpumple!
I know what you’re thinking. What in Dante’s Nine Levels of Hell is this creation??? It is the chef d’oeuvre (gotta love the thesaurus!) of Charles Phoenix. It is a cherry, apple, and pumpkin pie baked in white, spice, and yellow cake, respectively. Topped with cream cheese frosting, of course. For a more extensive write-up, I read up on this concoction here.
I have to admit, I’m a bit curious about tasting this. Don’t think I’m going try and make it, but if given the opportunity . . .
My family is Catholic (with the stray Lutheran or two), so when my Grandfather Mike passed away back in ’76, a mass was said for him. That has turned into a yearly tradition which has been going strong ever since. As other relatives have passed away over the years, they have been added to the remembrance.
The mass is held at my parent’s church (which also used to be my grandparents) and afterwards, everyone heads over to the farm to BS and eat lunch. So I thought it would be fitting to use this as a post on the one year (-ish) anniversary of starting this blog. The reasoning is pretty simple. Family gatherings like these have been a major influence on my life, both culinarily and communally. I look forward to this event each and every year because it’s one of the few times that I get to see a large portion of my family. That and the food. The Czecks love to eat. And they love to eat good food.
I just want to point out that the food has been scaled back significantly as the years have gone by. The food this year completely covered the kitchen table and the desserts took up a decent portion of a counter.
As noted in a previous post, my nephew Cole helped me make a kale salad (I really promise this post is coming soon). My aunt Rosie (and hubby Gary) went to the State Fair this year and she sat through a twenty minute demonstration in order to get this wild rice salad recipe (at least I think this is the recipe). I’m glad she was patient because it was very good. It had avocado, steak, wild rice, and all sorts of other goodies in it. One of my other aunties, Mary Ann, had a freezer full of pheasant, so she used this opportunity to get rid of some of it. Much to everyone’s delight I might add. She fried off the pieces, made a pan gravy, and finished it off in the crockpot. She had some of the younger kids come up to her and tell her how good it was. It was really cute. Some of those kids have never had pheasant before. It warmed my heart that they were willing to try something completely new and even more that they liked it.
Mom was the one who made the sausages. She picked up five pounds of the polish at Thielen’s (as usual) and it all disappeared by the time everyone was through eating. It really is that good. I can’t talk up that meat locker enough.
I think there may have been a riot if my sis, Chell, didn’t make coffee cake. (I’ve posted the recipe before.) I don’t even care that she didn’t make the poppy seed version because she sent a whole apple one home with Lindz and me. If you haven’t figured it out by now, I’m very easily bribed with food. It’s even easier when it’s really good homemade food.
I was joking with my cousin Jon about the popcorn balls that he brought. I asked him if he was trying to class up the Czeck gatherings by drizzling chocolate over them. He just smiled sheepishly and chuckled. Good enough of an answer because they were a chocolate-caramel delight.
I’ve tried for years to get Mom to sit down, relax for a minute, and grab a bite to eat. But she is having none of it. At this point, I ask the token question of if she needs help and then let her do her thing. For the record, I do gladly help when she asks for it.
As a final note, I am endlessly amused watching people on the farm. It started out many years ago with my cousins. They would run around like wild animals crawling over the hay bales, running through the woods, sitting on the tractors, chasing the cats, mooing at the cows, and spooking the chickens. Or what I would call a normal day. Now that my cousins are older and have kids of their own, I get to watch the next generation do the same thing. And you know what? It still hasn’t gotten old.
I’m a Minnesotan, born and bred. Rural Minnesotan to be specific, so my perspective (and relatives) are definitely hick. With that being said, it should be no surprise when I say that I fall firmly into the hotdish camp of the Great Hotdish vs. Casserole Debate. It’s okay if the rest of the country doesn’t agree. They’re wrong, but it’s okay for them to have their own opinion.
Tonight we had two friends over for supper and some mindless TV viewing. Since the weather is getting cooler and there was a decent chance that Lindsay would be cooking when we made plans, it was decided that Tater Tot Hotdish sounded really good.
Rereading that last sentence, it sounds like Lindz is not a good cook. I just want to set the record straight here. She is a great cook. She worked in two different restaurants for several years. She is even highly praised for her ability to cook breakfast, specifically her eggs. In fact, there were people who would walk out of brunch in one of the restaurants if they saw that she wasn’t working. Nowadays, she just lets me cook because I enjoy it more and I’m more adventurous in trying different things in the kitchen.
Back to story. Everyone I know grew up with a different standard version of this dish, but most of the time it was a way to use up different things from the fridge or freezer. Even through all of the iterations, several key ingredients remain constant: tater tots, cream of something soup (traditionally mushroom), burger of choice, and frozen veggies.
I ended up cooking supper because I was home and Lindsay was busy with other stuff, so it all worked out in the end. This recipe is going to have a lot of hand waving and approximations because I’ve made it enough that I just do it by feel.
First off you want to brown a pound of hamburger in a skillet and drain off the fat. Season with salt and pepper to taste. Place the burger in a large mixing bowl. To that I added about a pound of frozen mixed veggies, about a pound of frozen green beans, and about a pound of frozen corn. Then I added two cans of cream of mushroom soup. The idea is to add just enough soup to coat everything without the final dish turning into, well, soup.
I put the filling into a 9×13 stoneware dish and leveled it out. The final step is to place a single layer of tater tots over everything. I then placed it in the oven and turned it to 375 degrees and left it for about 45 minutes (I forgot to get an actual number on the time, but this is pretty close). Pull it out when you see the filling bubbling up through most of the tater tots. IMPORTANT NOTE: Never put stoneware into a preheated oven. The thermal shock will cause stress fractures in pottery and in time it will crack on you. Just put it in the oven and then set the temperature and let both heat up together.
And this is what came out:
Just so the meal didn’t feel so institutional, I decided to make a side salad with romaine lettuce, button mushrooms, onion, tomatoes, and parmesan cheese.
For dessert, Sheryl and John brought over some apple crisp and vanilla ice cream. Though somewhere in the process it lost the crisp, but nobody complained. Not even sure that they noticed when we were all scarfing it down.
As an added bonus, the whole meal was gluten-free for those keeping track.