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.
So my friend Ringer and I had a guy’s night when Lindz was out of town a while back. I know what you’re thinking, “You’ve mentioned her before and unless something drastic changed, she’s still a girl.” And you’re right, she is a girl, but over the years she has proved that she has more testosterone than many males that I know. Heck, she even went to my bachelor party. So by definition, she is “one of the guys,” and therefore guy’s night is a legitimate option. Anyway, we both love to try new foods and the best we could come up that night was a Brazilian rotisserie called Rodizio Grill. We both decided to get the “Full Rodizio” which included the all you can eat salad bar and the gauchos (I know it’s a poor use of the term, but that is what they were called) with their spits of meat. I’m not going to go into a full blown review like I did before because it was, well, a pain in the nether regions to write up. I’m just going to give some brief impressions / highlights of the place.
We started off with a round of the salad bar, and I have to say, for the $20 price tag for that option, it is a bargain. There was at least two dozen options of green salad, pasta salad, collard greens, cheeses, cous-cous, mozzarella salad, yucca salad, coleslaw, and bread. I know I’m forgetting a bunch of stuff as well as low-balling the number of dishes. Two of my favorites were the collard greens and coleslaw. Not that I’ve had a lot of collard greens in the past, but these were best that I’ve ever tried, and Ringer, who’s had more than I have, also really liked them. The base of the coleslaw was nothing special, it was just your basic creamy-style slaw, but they threw in shaved coconut and chunks of pineapple which pushed it into its own little realm of mouth magic. The enthusiasm with this dish didn’t carry over to Ringer. Oh, well, more for me. We both decided that it would be well worth the trip again just for the salad bar.
The gaucho’s with their meat was an interesting experience. We got a little hourglass shaped wooden marker with one half painted red and the other half painted green. It’s a really simple system. Green up, the gauchos will check if you want some of what they were offering. Red up, they will skip your table. On its side equaled “Check, please!” You should check out their menu because it is quite extensive. But here are some of highlights that we tried. The Bife Com Alho (Beef-e Com Al-yo) is beef that is slathered garlic paste. I mean slathered. Even after it was cooked, you could see the layer of garlic that is still on it. If you are a fan of garlic, this is definitely the dish for you. My personal favorite of the tasty beef options. The pork options were all very good, but nothing outstanding. Without a doubt, my favorite chicken dish was the hearts served with a slice of lime. They are called Coracao (Cor-da-sone). The gaucho was quite kind enough to give me 3/4’s of a skewer. He even mentioned that some people asked for entire skewers just for themselves. The Abacaxi (Ah-bakah-shee), grilled pineapple, was to die for. I’ve always been a fan of grilled pineapple and this was exquisitely done.
The best part of all of this is that it is that you can eat as much of whatever you want. So my suggestion is to try a little bit of everything that sounds good and then get a lot more of whatever tickles your fancy. A quick side-note is that they claim over 90% of their menu is gluten-free, and from what I saw that is completely true.
I would like to give a special shout-out to the gauchos and the floor manager who were extremely helpful in getting us what we wanted and making sure we were able to try everything that we wanted. They definitely added to the experience.
Okay, the title sounds more avant garde than the dish is, but we all need an ego stroke occasionally. Like I said in a previous post, my gold-standard of guacamole is the stuff I scarfed down at Sabor Latino. I really don’t have a specific recipe, which I’m a bit proud of. At least with this dish, I’ve moved into the realm of Grandma level cooking!
- 6 ripe Avocados
- Juice of 1 Lime
- 2 small Tomatoes, seeded and medium dice
- small handful Cilantro coarsely chopped
- 1/4 of a small Onion, fine dice
- 2 cloves minced Garlic
- Salt and Pepper, to taste
Cut the avocados in half, twist to separate, and pop out the seed. Scoop the avocado out of the skin with a spoon and into a bowl, then mash it up to a creamy, but slightly chunky consistency with a fork. Immediately add the juice of the lime and mix thoroughly. This is to keep the avocado from turning brown. Add the tomato, cilantro, onion, and garlic. Mix thoroughly. Add salt and pepper to taste. Feel free to adjust the ratios to your preference.