Christmas in April.

Easter week has come and gone. Easter is a time when Christian religions celebrate the resurrection of Jesus Christ after his torture, and death, at the hands of the Romans.  It is also a time when children, with baskets, run around backyards, fields and playgrounds seeking chocolate bunnies and colorful eggs to fill those baskets.  The bunnies and eggs are, in reality, Pagan symbols of fertility that have been incorporated into Easter traditions; and I suspect, nine months from now there will be bundles of joy born to many a couple.  “Why?”, you might ask.

As I gaze out the window, I cannot help but laugh, as Mother Nature has decided to trick us all.  It may well be April, a month in the season of spring, but covering the ground is not springtime flowers, but snow!  That is correct, a few inches of snow have fallen, making our little section of the world look more like a winter wonderland.  One could even imagine that it is Christmas time again, which is a perfect lead in to the novel I have just finished.

Ghostly Claus, of the Ghostly series, #4, by E.M. Leya, features main characters Lance and Angus, and a slew of quirky ghosts.  It is December, Christmas almost upon them, when a devastating event occurs; someone has murdered (insert shocked gasps), Santa Claus!  The ghost of the man, who was portraying Mr. Claus for years, and actually obsessed anything related to Santa Claus all year long, shows up at the morgue demanding justice for his death. 

If you remember, in the November 24, 2024 issue of the San Juan Record, I introduced you all to this series by E.M. Leya, a Utah resident, and Lemonade Chicken which appears in the first novel.  Lemonade Chicken is once again mentioned, as Lance’s brother, visiting while on leave from his tour of duty in Afghanistan, loves this meal.  Celeste, the ghost of the tv chef, who taught Lance how to make the chicken dish, also teaches him how to make Cinnamon Drop Cookies.

Like myself, many of you probably create many cookie types for the winter holidays, but this type of cookie was new to me.  Drop cookies?  Not a term I was familiar with.  What are drop cookies?  ``Drop cookies'' refer to cookies that are made by dropping the dough onto baking sheets, as opposed to rolling it out and cutting it into shapes. Since drop cookies skip the time-consuming steps of rolling and cutting, they are typically much quicker and easier than regular ``cut'' cookies.  Oooooh, drop cookies are scooped cookies, I get it now.

The cinnamon drop cookies are similar to spice cookies, but the only spice used is, of course, cinnamon.  The dough, when first made, has a very stiff and sticky texture, much like gingerbread.  After chilling though, it becomes softer and more pliable for easier scooping.  An ice cream scoop makes the dough into balls, so no manipulating by the hands; and they spread out during the baking process.  In the center of each cookie, a small cinnamon candy can be added, they are optional of course, or another type of candy (cinnamon chips or miniature M&Ms) can be used instead.  The candies are typically more available for the holidays of Christmas or Valentine’s, but can be purchased in the candy section under the name, “Red Hots”, manufactured by the Ferrara Candy Company.  Oh, oh, and now you will know I have quite a wicked mind, but place two cookies side by side, and I swear, they look like a pair of “titties”. (insert raucous laugh track)

When making these cookies, please remember to sift all the dry ingredients together; otherwise, the baking powder could gather, into lumps, inside the dough, and cause bitter spots in some of the cookies.  Talking from experience here.

Cinnamon has many health benefits such as lowering cholesterol and triglyceride levels; lowering blood sugar and blood pressure numbers; improve cognitive function and overall digestive health.  These cookies, even with using two tablespoons of cinnamon, are not overly spicy in flavor; and who knows, you might want to add more!

Oh, remember that ridiculous “cinnamon eating challenge” a few years ago?  Yes, do NOT do this as ingesting raw cinnamon by mouth can cause one to gag, cough, choke, and have a burning sensation in the mouth, nose, and throat. If inhaled while choking or gagging on it, it can cause inflammation in the lungs, a thickening of lung tissue, and scarring.  Just because bored folks try idiotic challenges on Youtube or TikTok, does not mean you have to follow all the lemmings off the cliff edge too.

So, hoping your Easter was magical, even with the snow, and try out some cinnamon drop cookies for a tasty treat.  Heh, maybe warm some up, with ice cream on the side, oh my!

 

Cinnamon Drop Cookies

Ingredients:

1 and 1/2 cups unsalted butter, softened

2 cups white sugar (or equivalent of sugar substitute)

2 large eggs

2 tsp.  pure vanilla extract

4 tsp. baking powder

2 Tbsp. ground cinnamon

4 and 1/2 cups all-purpose flour (plus ¼ cup for higher altitudes)

cinnamon candies 

Preparation:

Preheat the oven to 350F, place parchment paper on baking sheets.

In a large bowl, cream together butter and sugar with a mixer until frothy looking.  Add eggs and vanilla to butter mixture; mix until smooth.

In a large bowl, sift together baking powder, cinnamon and flour.  Add half to the butter mixture, mix together; add second half of dry ingredients and mix until all incorporated together.

 

Chill cookie dough for 15 minutes.  Using a one tablespoon cookie scoop, scoop dough into one-inch sized balls; place on parchment lined baking sheets 2-inches apart.  In the center of each ball, lightly press in a cinnamon candy

   

Bake for 12-14 minutes, or until the bottoms lightly brown; let cook slightly on baking sheets before removing to baking rack.  Cookies can be stored in air tight container, or frozen for up to 3 months.  To reheat, preheat oven to 350F, place on parchment lined baking sheet and bake for 2-4 minutes, until centers are warm and outside becomes slightly crisp again.

Makes 5 and ½ dozen cookies.

Mary Cokenour

 

 

     

Mexican Night at Stateline Bar and Grill.

Back in 2016, I wrote about a much-loved local restaurant called R&F Restaurant, owned by Ray Arballo, and his mother, Fana.  On Wednesday nights, it was always packed due to it being Mexican Night.  With the Arballos’ Mexican heritage, they were able to put out the most outstanding Mexican food around.  Unfortunately, due to financial troubles, R&F closed down, and Mexican night was no more. 

Then we found out that the Arballos were now working at Stateline Bar and Grill, just east, on Highway 491, of the Utah-Colorado borderline.  Mexican night was back, it was on Friday night instead which leads me to the story of Stateline Bar and Grill’s Mexican Night.  While the Arballos no longer work at Stateline, they helped owner, Shelley Jean, and new chef, Julie, develop and upgrade the new Friday menu.

Which now leads me to tell you all about that Chef Julie, who had been at Stateline for two years, and is now also the general manager.  Julie, who is a jewel, and many folks call her Jules, is like a sister from another mother as we have so much in common with our culinary developments.  Her inspiration was her great grandmother and learned the concepts of home cooking from her.  She began her love for cooking at seven years old, and her parents were supportive and encouraged her.  Being self-taught, for the most part, she went from home chef to restaurant chef with the notion of, “make food with love and that puts the extra special ingredient into all the dishes.”

Chef Julie is a hoot, so very friendly, and enjoys sharing stories about developing new recipes, and the reactions from customers, local or just passing through.  She is proud of her achievements, and happily told us about Stateline’s winning points.  Sauces and dressings are made from scratch, except for Italian and bleu cheese.  If you enjoy country fried steak or deep-fried battered fish, it is also made from scratch and hand battered.  When it comes to sourcing, local businesses are relied on as much as possible, while other items come from food companies.

 

Alright, now to the focus of this article, Mexican Night.  When it comes to the chile peppers used, it is Hatch all the way, and they are roasted on premises.  Now this is an important point, onions, tomatoes and garlic are also roasted on premises, and you will appreciate this importance, since it intensifies the scent and flavors of the vegetables. With your dinner order, chips and salsa are served; the salsa is served warm, and not one ingredient overwhelms the others.  Here now, I will allow Roy to review the salsa, since he did eat three quarters of it before our meal was served.  Roy says, “At first, the mild heat hugs the tip of the tongue and makes its way gently to the back of the throat.  The minced vegetables allow for a larger scoop upon the chips which packs more flavorful munching in the mouth.”  Thank you dear for that descriptive review, and I bet everyone reading this is saying to themselves, “I got to get me some of that!”

 

Now to the main dishes, Roy tried the “Featured Special” which was Birria Tacos, two tacos (choice of hard or soft, flour or corn), stuffed with seasoned shredded beef and cheese.  A dipping sauce made from ancho chile gives this dish a type of “French dip” feature where the taco can be dipped for extra flavor.  Refried beans, rice, lettuce and chopped tomatoes on the side.  Poor Roy though had eaten so much salsa and chips, that he needed to take half of his meal home.  Ah, but letting it sit for several hours only brought the flavors together more, and intensified the eating experience after reheating.  That is a win, if anyone wonders how leftovers taste the next day; they taste great!

 

My meal was the Combo Plate, two enchiladas (I chose the shredded beef) topped with, what Stateline calls, “Christmas sauce”, and you guessed it, half red chile and half green chile sauces.  The taco (soft, flour tortilla was my choice) was stuffed with seasoned ground beef.  Refried beans, rice, lettuce, chopped tomatoes and it was all just right. 

 

 

Sopapillas also come with the meal, a puffy tortilla pillow that is so very yummy with drizzled honey over it.   By the way, a Taco Plate and Chimichanga are also on the menu; along with chicken or spicy pork as additional offerings in fillings.  However, always ask your server about the featured special, you do not want to miss out on something awesome, and different from the norm.

 

 

Also ordered, for take home, was a small bucket of Sweet Potato Fries; crispy and tender, and those became a perfect snack while watching a movie for Saturday date night.   This means, while Friday is Mexican night, the entire menu for Stateline is also offered.  Stateline is perfect for couples, families, friends or even coworkers looking for a nice night out together after work.  Not everyone might want Mexican, shocking, I know, but with the entire menu up for grabs, it is a win-win night for all.

 

Mary Cokenour

 

 

 

Stateline Bar and Grill

Address: 69576 US-491, Dove Creek, CO 81324

Phone: (970) 677-2649

 

Hours of Operation:

Thursday thru Sunday:  11am to 9pm

Closed: Monday thru Wednesday

 

Brunch Offered: Saturday and Sunday

 

 

Blackberry Winter Encourages Strength.

 All day long we experienced periods of snow, rain, sunshine, snow, rain, sunshine, repeat until the darkness of night finally said, “Hey, enough is enough!”.  According to the calendar, we are in the season of spring, but anyone residing here knows better than to rely on a calendar.

There is a folklore tradition in south and midwest North America, Europe, Sinosphere Vietnam and East Asia which refers to a period of late-season cold weather that can occur in late spring or early summer.  The name of this occurrence is called "Blackberry Winter", and it has significant meaning in Appalachian and Tennessee folklore.  Tales about Blackberry Winter are used to convey feelings of resilience and adaptability which prompts the coming together, within the community, during what can be perceived as a difficult time. 

Remember, many people, during the winter season, come down with “the winter blues”; sadness, feeling drained, claustrophobia can develop from being “locked in the home” during extreme wintery weather, anxiety, and this all can lead to depression.  Spring is supposed to give us more daylight, sunshine, more opportunities for outdoor activities.  When winter decides to not let go though, those winter blues may still remain as well.

So, let us talk about blackberries, and how these tiny fruits can bring some happiness into our winter blues.   Blackberries are native to temperate regions north of the equator, including Asia, Europe, and North and South America.  They are not a berry in the sense that they grow on tendrils, from the main plant, along the ground.  They are part of the genus, Rubus, or Rose Family, and grow on thorny stalks of a bush, as roses tend to do.

Blackberries have been used for culinary, medicinal, and protective purposes for thousands of years.  The health benefits of blackberries are:   

Rich in antioxidants, which protect cells from damage.

High in fiber, promoting digestive health and reducing cholesterol levels.

Contain anthocyanins, which have anti-inflammatory properties.

A good source of vitamin C, essential for immune function and collagen production.

Low in calories and fat, making them a healthy snack option.

Recently I became very interested in blackberry recipes, that piqued my curiosity, while reading, what else, another British mystery.   Castle Magic, by Morgan Brice, contains four separate stories centering around Caynham Castle.  In each story, while trying to solve a mystery at the castle, the couples would visit tea shops; well, they did need to eat, right?  The teas, sandwiches and desserts offered were described in good detail. While every menu item sounded delicious,

Blackberry Tarts and Blackberry Coconut Cake simply tickled my fancy.

Unfortunately for me, whenever I have tried to make pie crust, it has been an epic failure.  I tend to be too heavy handed with the rolling out of the dough, and the adding of flour when it sticks to the board.  If you can make a wicked pie crust of your own, then go for it!  However, I will stick with the refrigerated version from the supermarket.  With the Blackberry Tarts recipe, it will make nine tarts, or six tarts and one hand pie; and use a muffin tin that is ½-inch deep for the tarts.

 

Blackberry Tarts

Ingredients:

2 pie crusts rolled out to a 9-inch diameter

Blackberry Filling

4 – 6 oz. containers fresh blackberries  

½ cup granulated sugar

1 tsp. cinnamon

½ tsp. ground ginger

1 and ½ tsp. fresh lemon juice

1 Tbsp. cornstarch

 

Preparation:

Blackberry filling:  In a medium sized bowl, mix together all blackberry filling ingredients.  Lightly mash larger berries with a fork, but keep mostly intact.  Place a colander over a bowl; place filling inside colander, so juices can be caught in the bowl.  The extra juice will make the pie crust too soggy, and the juice can be frozen for another baking project, like cheesecake.

 

 

 Preheat oven to 350F, lightly spray muffin pan(s) with nonstick baking spray.

Cut 6 to 9, 4-inch, circles, depending on how many tarts desired; reform excess dough into circle form to get extra circles.  Carefully press circles into muffin pan(s), and work dough up the sides. Prick the sides and bottoms of the dough to release steam while baking.  Place pan(s) in oven and bake for 10 minutes; remove from oven and let cool for 15 minutes.

 

Fill each crust with filling to top of the crust sides.  If desired, and there is any remaining dough, cut out little designs and place on top center of the filling.  If a lattice design is desired, use another 9-inch diameter pie crust to cut strips for each tart.

 

Place pan(s) on center rack of oven, bake 40-50 minutes until filling is bubbling, and crust design, if any, is browned.  Allow to cool to the touch before removing from tins. Serve as is, or with a scoop of vanilla ice cream, or whipped cream.

 

 

 

Makes 9 tarts.   However, six tarts can be made, and with the remaining dough, roll out to 6-inch diameter.  Place remaining blackberries, in center.  Lightly brush water on edges of dough; carefully fold one side of dough towards the other edge; crimp edges together to make a curl-like pattern.  Lightly brush top of “hand pie” with water and sprinkle sugar on top.  It will bake the same amount of time as the tarts.

 

Blackberry Hand Pie

 

 

 

Oh bother, I have reached my word limit for this article.  Ho hum, that means that the Blackberry Coconut Cake will have to be for another time.  Do not fret darlings, this is a mystery you will enjoy drooling over.

Mary Cokenour

 

An Italian Influence on New Orleans.

When it comes to the cuisines of New Orleans, most are familiar with those of French Creole or Cajun descent.  However, between 1880s and 1920s, a wave of Italian immigrants made their way down to Louisiana, primarily New Orleans.  At first, they were the major traders and providers of fruit, opening stalls in the French Market and the Poydras Market.  The majority of these Italian immigrants came from Sicily, and with fishing being a primary industry, they eventually began to run the docks and wharves.

So, it was not a surprise that shops and stalls began to open that provided a look-see into Sicilian cuisine.  Within the Central Market area was a little community named “Little Palermo” which offered many foods, condiments, spices, and other ingredients associated with Sicily’s food culture.  In 1906, Salvatore Lupo opened his shop, Central Grocery with breads, meats cheeses and an olive-vegetable spread.  But he decided to go one better than offering items separately; he decided to create a sandwich that would one up any other meat and cheese simple sandwich.  Taking a round loaf of “muffuletto” bread, oh, wait, I better explain what this bread is. 

Alright, remember in the March 12, 2025 edition of the San Juan Record, the article on Irish Soda Bread, and I mentioned other types of round crusty breads?  Muffuletto is, again, a round loaf, but the exterior and interior are both soft, it is covered in sesame seeds, and of Sicilian origin.  Though it is round, it does not rise to the point of being dome-like, so thinner, and makes it easier to compress down when making a “loaded” sandwich.  The word muffuletto loosely translates, in Sicilian, as “soft and spongy bread”, while “muffe” means “mold or mushroom” as the bread loaf resembles a mushroom cap.

Now to the sandwich that Lupo created; cutting the bread in half lengthwise, the cut sides had an olive-vegetable spread generously spread to the ends.  Then layers of various meats and provolone cheese were built up atop one side of the bread, and topped with the other side.  The sandwich was then compressed, allowing the liquid of the spread to seep, not just into the bread, but the meats and cheese as well.  Basically a 6-inch-thick sandwich became a 3-inch thinner sandwich, after compression, and having the cheese melt during the process helped keeping it all together.  The sandwich was wrapped tightly in parchment paper to hold it together, as well, until ready to be eaten.

A traditional muffaletta sandwich features a combination of Genoa salami, mortadella, and a sliced ham, plus provolone cheese.  However, other meats can be substituted or added to give a greater taste explosion. 

Genoa salami - dry-cured sausage made from coarsely ground pork and seasoned with garlic, salt, and black pepper.

Mortadella - cured pork sausage containing chopped pistachios

Capicola - Italian dry-cured ham aged for several months.

Soppressata - Italian dry-cured salami, seasoned with spices of chili peppers, garlic, and cracked black pepper.

Prosciutto - dry-cured ham made from the hind legs of the pig; the flavor is sweet and salty.

Other meats that can also be used - sopressa, pepperoni, coppa, or speck.

After making this sandwich, my hubby shared it with one of his friends, and they were both blown away by the flavors and textures.  The recipe I will be sharing lists all the meats I used for this creation.

If muffuletto bread cannot be found in any bakery or market, there is many a recipe out there for making at home.  Careful though, I have seen many recipes do the “bake at high temperature, then reduce to a lower, but still high temperature” instruction, then “bake till golden brown and sounds hollow when tapped”.  Those instructions are fine if the intention is a high-dome bread that is crusty on the outside.  Otherwise, when shopping, try to find a round loaf that is soft on the outside and not as high-dome, as say, a French Boule.

 

Here is a recipe for making a Muffaletta, also written as Muffuletta, Sandwich which happens to be one of the most beloved and iconic sandwiches, along with the Po’boy, of New Orleans.  Why?  It was invented in the “Big Easy” of course!

 

 Muffaletta Sandwich

Ingredients:

Olive-Vegetable Spread

3/4 cup pitted mixed oil-packed olives, do not drain

1/2 cup giardiniera (Italian-style pickled vegetable salad), do not drain

1/4 cup chopped roasted red peppers

2 Tbsp.  dried, crushed parsley leaves

1 tsp. minced garlic  

3 Tbsp. extra-virgin olive oil

1 Tbsp. red wine vinegar

 

 

1 large muffaletta-style roll (round Italian bread or ciabatta, soft exterior, 9-inch diameter)

 

 

 

 

 

Divide meats and cheese into thirds.

1/3 lb. thinly sliced soppressata  

1/3 lb. thinly sliced mortadella  

1/3 lb. thinly sliced capicola  

1/3 lb. thinly sliced prosciutto

¾ lb. thinly sliced provolone cheese  

 

 

 

Preparation:

Combine olives, giardiniera, peppers, parsley and garlic into food processor or blender; chop until no pieces larger than 1/4-inch remain. Transfer to bowl; add olive oil and vinegar; stir to combine.  Place in refrigerator for two hours to allow absorption of oil and vinegar into vegetables.

Split bread in half lengthwise; spread each cut surface generously with vegetable spread.  Begin layering one-third of meats and cheese, ending with cheese. Carefully place top half of bread on top; press down gently to compress.  Wrap tightly in plastic, place in refrigerator, place heavy weight on top to keep compressing the sandwich for one hour.  Cut into triangular wedges to serve.

 

 

Olive Vegetable Spread on Open Sides of Bread.

 

 

Begin Layering - Cheese, Meats.

 

Continue Layering, Ending with Cheese

 

Place Top Half of Bread on top.

 

 

Compress Down.

 

 

 

 

 

 

 

 

 

Wrap and Place Weight on top to continue compressing.

 

Sandwich After Compression.

 

Muffaletta Cut in Half.

 

 Serves 4-6.

Mary-letta Sandwich.

 

Italian not your style, and prefer something more “American”?  Instead of the meats listed, use a combination of thinly sliced roast beef, oven roasted turkey or chicken, and Black Forest or honey ham.  For the cheese, use thinly sliced baby Swiss cheese.  The olive-vegetable spread will still work well, or spread a light layer of horseradish sauce and pickle relish on both cut sides of the bread.  Remember to still do the compression and resting stages, so all the flavors can mesh together.

My husband, Roy, named this sandwich the "Mary-letta Sandwich".

Mary Cokenour

 

Relishing the Ploughman’s Lunch.

Ah, the English countryside with rolling hills of green grasses, wildflowers, and forests; valleys with villages nestled deep within; cattle grazing and sheep blocking the roadways.  Driving into one of these quaint villages, parking outside the pub, walking in and being greeted by the publican and his smiling wife.

“What it’ll be yer having?”, he asked, and you answer with, “A pint of bitter and ploughman’s lunch will do me fine.”  “Right then, let me get to pouring while the wife puts together yer food.  Sit anywhere yer like, oh oy, don’t be minding that body at the far table.  Constable will be coming soon to clean that all up.”

….and welcome to Midsomer, where murder is as frequent as a leaky roof on the local church.

All this past week I have been enjoying another marathon of watching “Midsomer Murders” using a free streaming service, Tubi.  Twenty-three, of its twenty-five, seasons are available, the ads are few, and short in duration.   “Midsomer” began in 1997 and is still as popular in 2025 as when it first began, with DCI Tom Barnaby, or his cousin, DCI John Barnaby, a new DC every few years, and a variety of quirky characters, and villains of child age to senior; vicious, logical, insane or senile following typical motives of greed, lust, envy, and “just for the fun or it”.

One episode is from season 10 called “Sauce for the Goose” which starts with an unusual murder at the world renown Plummers Relish Factory. Tom Barnaby remarks to his wife, Joyce, “My father would put Plummers relish on his sandwiches every day.”  Plummers Piquant Relish was based upon the authentic and world renown English relish, Branston, but could not use the name due to copyright infringement.  When Barnaby read the ingredient label, “scotch bonnet”, a very hot pepper, was named, as this slight change would ensure, again, no copyright infringement of Branston’s.  

What is English relish?  A very flavorful mix of vegetables, apples, dates, raisins, vinegar, spices and flavorings.  It is actually a type of chutney which has its culinary roots in India, but there the product is definitely more on the hotter side of the Scoville scale. 

…and before you have to wonder, yes, we have Branston’s in our pantry, or, once opened, refrigerator, both original and small chunk varieties.  Roy likes to spread it on his sandwiches, both hot and cold, but not on a daily basis as with Tom Barnaby’s father.  Personally, I find the mixture of sweet, salty, tangy and savory to be too strong for my taste buds; while Roy can eat it by the spoonful.

 

The Ploughman's Lunch

Now to the second item which is the Ploughman’s Lunch.  Dating back to 14^th century England, a meal of bread, cheese, onions, sliced meat (if any was to be had) and fruit (apples or wild berries) was simple to gather up into a pouch, and carry out to work.  In the 1950s, the Cheese Bureau created the name, “Ploughman’s Lunch” to get the populace more interested in eating cheese after World War 2.  The Milk Marketing Board began using the name, in the 1960s, to push the idea of a simple, wholesome and delicious meal.  Of course, any pub, worth its salt, would have it on the menu alongside Shepherd’s Pie, Fish and Chips, Bangers and Mash, Toad in the Hole and Steak and Kidney Pie.

Ah, the Charcuterie board, which the French began creating in the 15^th century, but for the rich and royal.  It consisted of a variety of richer and finer cheeses, breads, meats, condiments, fruits, nuts and paired with the finest wines.  It seems to have become all the rage in the USA, since the end of the pandemic, when folks could socialize once more, and actually share foods from the same platter.

But, when it comes to “Who did it first?”, that goes to Italy, when in ancient Rome, the antipasto platter was served at the start of a banquet.  Its main goal was to stimulate the appetite, so the main meal could be eaten with gusto. 

 

Branston Pickle Relish

While Branston’s is available for purchase via Amazon, I was able to find an English food blogger who has a copycat recipe of the product.  The difference is, she does not use all the preservatives needed for the jars to sit on store shelves, or in warehouses, indefinitely.

 

English Pickle Relish

(Culinary Ginger - https://culinaryginger.com/english-pickle-relish/ )

For cube size, original or regular relish uses large dice, while small chunk uses small dice when cutting the fruits and vegetables.

Ingredients:

1 cup carrots, peeled and cut into small cubes

1/2 cup rutabaga, peeled and cut into small cubes (turnips or parsnips are good substitutes)

1/2 cup red apples, peeled and cut into small cubes

1 cup dates, chopped

1 cup raisins

1 cup white onions, finely chopped

1 cup dark brown sugar

1 and 3/4 cups malt vinegar

1/4 teaspoon mustard powder

1 teaspoon ground allspice

1 teaspoon Worcestershire sauce

Instructions:

Add all ingredients to a large saucepan (2-quart); bring to a simmer (low heat) and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.

The blogger’s method of sterilizing jars and lids:  Preheat oven to 225°F.

Wash the jars and lids in hot soapy water and rinse well. Place them on a baking sheet and allow them to dry in the preheated oven for 10 minutes. After 10 minutes, turn off the oven and leave them in there until you are ready to use them.

 Fill the jars with the pickle and seal. Refrigerate for 2 weeks, then the pickle is ready to eat. For long term-preservation, will keep for up to 6 weeks when refrigerated

Yield: 8 - 16-ounce mason jars with a screw top lid.

Mary Cokenour

A Round and Crusty Old Soul.

Many a time I have written about a world renown comfort food called bread.  Every culture, every country, has a version that dates back historically to when grains were grown, ground and used to feed the community.  So, yes, it is a foundation for the continuance of a society, as is water, but why is it so comforting as well?

Scientifically, bread has a high carbohydrate content which contributes to the release of serotonin.  Serotonin is nicknamed the “feel good hormone” due its ability to regulate mood; namely feelings of happiness, well-being, and contentment.  It also promotes relaxation to induce sleepiness; interacts with cortisol and estrogen for hormonal balance, and influences cognitive functions for better learning and memory.

Remember when, at dinner time, a bread basket was always at the table.  Or, a basket of bread, crackers and butter was served at the table in restaurants.  Serotonin signals, to the body, when it is full, and helps to regulate digestion.  If you indulged the contents of that basket, now you know why you never did finish a complete dinner, and no room for dessert.

Serotonin, and the act of eating, is not all that makes bread comforting.   Baking bread can be therapeutic with its repetitive motions (kneading) which can relieve stress. Baking engages multiple senses of sight, smell, and touch. The aroma is associated with familiarity, tradition, gives a sense of security, and makes you feel pretty darned proud of yourself for creating something so tasty.

The focus of this article will be on Irish Soda Bread, but first a little information about round and crusty breads in general.  A "round, crusty bread" refers to a loaf shaped like a ball with a thick, crispy outer crust achieved through high baking temperatures and steam during the initial baking phase. While the crust of the bread has a firm crunch, the interior is an intricate webbing of ingredients that have been interwoven to create a softer and tender texture.

 

Types of rounds are the French Boule, Italian Ciabatta, Egyptian Sourdough (sorry San Francisco, but sourdough bread originated, in Egypt, around 1500 BCE), Irish Soda Bread and Basque (Spain) Sheepherder Bread (see San Juan Record, November 20, 2019, for full article).

…and now to my focus, Irish Soda Bread.

 

Irish soda bread is a quick bread made with baking soda, flour, salt, and buttermilk; no eggs needed. It is a traditional part of Irish cuisine that is often baked in skillets over coals.  Preparation is a one bowl mix, shaping the wet dough into a ball, placed in baking pan, and first baked at a high temperature, then finished off at a lower, yet still high, temperature.  This bread was created out of necessity due to the Irish Potato Famine of the 1800s.  Now here is a very interesting historical tidbit, this bread did not originate in Ireland, but from the Native Americans of the United States of America.  The natives used pearl ash which is a naturally formed “soda” from wood ashes, and acted as the leavening agent.  Their technique and recipe made it back to the Old-World countries, with actual sodium bicarbonate used instead of wood ash.  Sour milk was the liquid ingredient, but was later changed to buttermilk. Buttermilk reacts better with the soda to give an even rise, soft interior texture, and a tangy flavor to the bread.

Eaten plain, Irish soda bread is just that.  However, warmed up, smeared with butter and drizzled with honey, it becomes a perfect light breakfast, or snack for during the day.  It is best used for sopping up gravy and sauce from various dishes, such as stews, chili, and soups.  We even used it to sop up excess sauce from a stuffed shells meal, delicioso!

So, with St. Patrick’s Day coming soon, perhaps a round, crusty Irish soda bread to go along with the Irish stew, or corned beef and cabbage?

 

Traditional Irish Soda Bread

Ingredients:

3 and ½ cups flour

1 and 1/2 tsp. baking soda

1 tsp. salt

1 and 3/4 cups buttermilk

 

 

 

 

Preparation:

Preheat oven to 450F. 

Combine flour, baking soda and salt in a large mixing bowl.

Gradually add the buttermilk, stirring with rubber spatula.  If dough is too sticky, add a tablespoon of flour.

When dough is still wet, but not sticky, turn out onto a floured workspace. Shape dough into a ball.  Pat the ball in a round loaf to fit into a nonstick 9-inch baking pan. Place dough inside pan, but make sure it does not touch the sides of the pan.  Score an X on top of the loaf, approximately 1/4 inch deep.

   

Bake on center rack of oven for 20 minutes.  Do not remove pan from oven, but turn oven temperature down to 400F.  Bake for an additional 20-30 minutes, until the loaf sounds hollow when tapped.  Cool on wire rack before slicing and serving.

Makes one round loaf.

Mary Cokenour