Blog

Father John Charest with his wife and son.

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Ukrainian Orthodox Christmas

It’s unlikely that you’d hear the date of December 25 mentioned without thinking of Christmas day. The date of January 7 may not conjure the same associations, but for Orthodox Christians it marks the day of rejoicing for Jesus Christ’s birth.

The difference in dates comes down to calendars and a lot of history. Orthodox Christianity, which accounts for 12 percent of the world’s Christians, continues to adhere to the Julian Calendar, which was introduced by Julius Caesar. In 1582, Pope Gregory XIII designed a new calendar that today has been adopted by most countries across the globe as their civil calendar. The result is that when the Julius Calendar reads December 25, Gregorian calendars read January 7—a difference of thirteen days.

Orthodox Christmas, or Nativity, is celebrated in January in countries in Eastern Europe and the Middle East, including Russia, Ukraine, Israel, Egypt, Serbia, Belarus, Montenegro, Kazakhstan, Macedonia, Ethiopia, Eritrea, Georgia, and Moldova. While religious faith and rituals unite these worshippers, each country has also developed its own unique ethnic cultural traditions to mark the holiday.

As immigrants from these countries settled in the Pittsburgh region, many established Orthodox churches whose congregations continue to observe the religious practices and ethnic customs today. In Carnegie, St. Peter & St. Paul Ukrainian Orthodox Church organizes several events throughout the year that preserve and share Ukrainian culture, including the annual Pysanky Egg Sale, a Ukrainian Food Festival, a Cookie Walk, and several charitable programs that seek to serve and support the community at large.

“The first thing people should know about Saints Peter and Paul Ukrainian Orthodox Church is not to feel excluded by the word Ukrainian in our name,” says Father John Charest, the church’s priest. “We are a church of our community.” He invites non-parishioners to consider helping to prepare, serve, or deliver the three home-cooked meals the church provides each Memorial Day, Thanksgiving and Christmas. Saints Peter and Paul also organizes an event on the third Sunday of every month where clothing, housewares, children’s toys and more are available at no cost. “It’s open to anyone in the community, whether they want to drop off items they no longer need, or have a need and want to look for something,” Fr. John says. He adds that these opportunities are perfect for high school students who need community service hours, and for anyone wanting to get to know the Carnegie community better.

Saint Peter & St. Paul Ukrainian Orthodox Church decorated for Nativity

The church has regular services on Saturdays at 6 p.m. and Sundays at 9:30 a.m., all of which are streamed live from the church’s website and Facebook live, in addition to holy day services. “Anyone and everyone are welcome to join us for services,” says Fr. John. “The Orthodox Church has a beautiful tradition of singing all the services, and our parish is blessed with a wonderful acapella choir that sings in four-part harmony. Anyone who knows the scriptures well will feel welcome in our services as they are all scripture based, and anyone who would like to get to know the scriptures will feel welcome as we have beautiful services followed by fellowship in our church hall.”

From the kitchen of Father John Charest

Father John Charest

The Holy Supper, Svyat Vechir, is shared on Christmas Eve and is one of the Twelve Great Feasts in the Orthodox Christian faith. This twelve-course meal traditionally consists of all Lenten foods, as observers follow a Nativity Fast that begins on November 28 and concludes at the Liturgy for the Nativity on Christmas Morning. Holy Supper is served at the time of the appearance of the first evening star, symbolizing the Star of Bethlehem, and the twelve courses are meant to represent the Twelve Tribes of Israel and the Twelve Disciples of Christ. The courses are each served separately, ranging from bitter to sweet. Honey is meant to represent the sweet moments in life, garlic the bitter days, grains recall the simple and ordinary moments of life and the Daily Bread.

A Ukrainian sweet grain pudding called kutia is a staple dish that is prepared several ways to mark different Orthodox Christian holy days in the month of January. Made with wheat, berries, honey or sugar, nuts, raisins and poppy seeds, kutia is typically the first food eaten during the Holy Supper on Christmas Eve—but before it’s consumed, some is first tossed to the ceiling. The number of grains that stick to the ceiling are an indicator of how prosperous the agricultural harvest will be in the coming year. Kutia is thought to be among the oldest dishes that is part of the twelve-course meal. It likely originated in Neolithic times, and the first written record of it is found in the twelfth-century Primary Chronicle written by St. Nestor the Chronicler. Over the centuries, kutia has made its way into many rituals. Children traditionally brought a portion of the dish to their grandparents, godparents, and the midwife who delivered them, and when a family went to sleep on Christmas Eve, a bowl of kutia was left on the table for the souls of the deceased to enjoy during the night. If the spoon moved, it meant that they were satisfied with the offering. The father of the house would also leave a portion of kutia in front of the house to bribe Father Frost, the personification of winter, so he would not damage the crops.

Father John describes kutia as halfway between porridge and pudding, and notes that the simple and nutritious dish is served for Christmas Eve, Orthodox New Year’s Eve, and Epiphany/Theophany. A lean version, bahata kutia, is prepared for Christmas Eve, with wheat or barley, poppy seeds, honey, nuts and dried fruit. On Orthodox New Year, January 14, a version called schedra kutia is enriched with butter, milk, or cream, and occasionally a splash of wine, cognac or other alcoholic beverage. The dish is pared down as holodna (hungry) kutia, made only with grains and a small amount of sweetener, on Epiphany, January 18, when a strict fast must be observed.

Just as kutia is a foundation of the so many important traditions in the Orthodox Christian Faith, Father John has also found it to be a connection to his heritage and all those who share it. It also happens to be the main element of a childhood memory that his family looks reminisces about together each Christmas Eve!

“Having moved from the east coast to Chicago, and then to western Pennsylvania, I’ve been a part of various Ukrainian Christmas traditions. Having kutia at the Christmas Eve meal was one of the traditions that I saw wherever I was, even down to the exact location of someone’s home or a church hall, all meals began with kutia. At this point in my life seeing kutia means more than Christmas to me, it means being connected to the Ukrainian people like me, whether they are somewhere here on Earth now, have been on Earth, or will someday be born; we share this rich heritage and are united by it.

“My favorite kutia memory is of the year my brother was in fifth grade. His teacher had the students do reports on ‘Christmas Around the World,’ letting the students choose a country to research. My brother, of course, chose Ukraine. The year he gave his report, Ukraine was part of the USSR and it meant a lot for our family (and others that knew he was presenting) that he was sharing information about a beautiful country that should be independent of the republic. He wore a Ukrainian embroidered shirt, brought an icon of the Nativity, a few sheaths of wheat, and of course, kutia. When he was explaining the significance of the kutia and that there is a tradition of throwing it on the ceiling, his teacher paused the presentation and said, ‘Well… Are you going to throw some on our ceiling?’ He recalls standing frozen and wondering if she was serious. She was, and she encouraged him to take a spoonful out of his presentation and throw it up on the ceiling. The harvest must have been great that year as there was still a spoonful of kutia on the ceiling when my mom came to his class around Easter time to do a pysanky (Ukrainian Easter egg) demonstration. Over 20 years later, when I was substitute teaching at that school, unsure of which room this event took place, I looked at the ceiling of every classroom to which I was assigned to see if I might see the kutia thrown by a proud Ukrainian fifth grader. The story has become a legend in my immediate family and gets retold as we take our first bites of kutia on Christmas Eve.” – Father John Charest

Kutia for Christmas Eve Holy Supper

Holy Supper with Kutia

Serves 4, and takes 90-minutes to prepare.

Each ingredient of kutia has a special symbolism. Wheat stands for resurrection, as the wheat plant must die to be able to be planted and give life to new plants; nuts and poppy seeds are symbols of fertility and prosperity; honey signifies good health and heavenly bliss.

Ingredients

• 2 Tbsp. wheat grains
• 7 oz. poppy seeds
• 7 oz. walnuts
• 5.25 oz. raisins
• 3 Tbsp. honey

Instructions

1.  Wash the wheat grains thoroughly and let them soak overnight in cold water.
2.  The next morning, drain and rinse the grains and cook them until tender over low heat, until soft and crumbly.
3.  Cool the wheat grains and mix them with 1 Tbsp. of honey.
4.  Place poppy seeds and raisins in separate bowls and soak them in boiling water for 30 minutes.
5.  Drain the poppy seeds, add 1 Tbsp. of honey, and grind them in a blender.
6.  Fry the nuts until crispy in a small frying pan.
7.  Drain the raisins.

Local caterer and food scholar Olafemi Mandley

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Celebrating Kwanzaa

The holiday of Kwanzaa, observed each year from December 26 through January 1, is an African American and pan-African holiday rooted in celebrations of family, community, culture, history, and values. A week of ceremonies, reflections, and festivities affirm seven core communitarian values that are rooted in both ancient tradition and modern experience.

Modeled after the first-fruits celebrations observed to give thanks at the start of the harvest season in cultures throughout the African continent, Kwanzaa was created in 1966 by Mualanga Karenga, an activist and leader in the Black Power Movement. The secular holiday was one of the ways that his newly formed Us Organization sought to rebuild and strengthen Black communities after the 1965 Watts Riots in Los Angeles. By centering Black and African culture and history rather than being affiliated with one single religion, Kwanzaa had the potential to foster unity between all African Americans regardless of their religious beliefs.

A Kinara—Photo by Askar Abayev from Pexels

During each night of the holiday, one of the Seven Principles of Kwanzaa, or Nguzo Saba, is the focus of meditation, reflection and celebration. The Seven Principles are Umoja (Unity), Kujichagulia (Self-Determination), Ujima (Collective Work and Responsibility), Ujamaa (Cooperative Economics), Nia (Purpose), Kuumba (Creativity), and Imani (Faith). Each principle is expressed in Swahili, one of the most widely spoken languages in Africa, and is drawn from a commonly-shared value found throughout the continent with the intention of building and maintaining unified, empowered communities. A candle is lit each night on the Kinara (candlestick holder) to correspond with each principle; the black candle in the center is lit first to represent all people of African descent, and then red candles on the left representing the blood of the celebrants’ ancestors are lit alternately with green candles on the right symbolizing earth, life, and the promise of the future. Each nightly ceremony begins with an elder filling a Kikombe cha Umoja (unity cup) with wine or juice, pouring some into the earth in remembrance of the family’s ancestors, and then drinking from it and passing it around to attendees. The principle is then discussed as it relates to personal and community growth. This year, the National Museum of African American History and Culture launched a Kwanzaa online resource guide that explores the holiday’s history, traditions and meaning, and features a collection of  songs, writing excerpts, recipes, and children’s activities that give meaning to each of the Seven Principles. For another digital option that lends itself nicely to virtual gatherings this year, Pittsburgh Playwrights Theatre Company is offering free viewing of its 2014 production of Ubuntu Holiday by local playwright Kim El, available through January 3.

On the evening of December 31, family and loved ones typically gather for a feast called a karamu with music and dance. It’s a time to rejoice and renew commitments for personal growth as one year leads to the next. Children often receive handmade or meaningful gifts (Zawadi), intended to symbolize the labor and love of their parents, and the commitments made and kept by children. The table where families gather is decorated with the symbols of Kwanzaa, such as the Kinara (candle holder), Mkeka (a mat representing the foundation of traditions and history that all else is built upon), Muhindi (corn to represent children and the future they hold), Mazao (fruit representing the harvest), and Zawadi (gifts). As it so often does, food brings people, traditions, and cultures together around the table, with menus featuring African-American, Caribbean, South American, and African dishes that are representative of the African diaspora.

Ola Appetit Catering Company

Local caterer and food scholar Olafemi Mandley has been exploring and sharing the ways that these foodways have nourished the bodies, minds, and souls of generations of Black people for decades. She began catering in 1988 and opened her own business, Ola Appetit Catering Company, in Duquesne in 2010. The year before that, Olafemi had hosted her first dinner celebrating Black History Month, an annual event called The Taste of Africa dinner. Pittsburgh’s City Council even declared February 18, 2020, to be “The Taste of Africa Day,” honoring Olafemi’s talents as both a chef and a storyteller. Her dishes include ingredients that are cultural staples in pan-African and African American cuisine, and they are always garnished with the history of the foods’ origins and meanings to the people they feed. “We love telling food-centered stories that resonate with every ethnicity and people of all ages – stories like ‘How the Watermelon Got its Size,’ ‘Why the Cherry is the Harlot of Fruit,’ and other wonderful stories about food.” Olafemi has gathered numerous histories and legends about the nutritional, medical, cultural and spiritual influences of the food we eat for more than twenty-five years, and she hopes to partner with a writer to publish them with her recipes in a collection called The Soul of Food.

Table Display from the Taste of Africa Event, photo courtesy of Olafemi Mandley.

At Ola Appetit, foods are sourced locally where available, and procured from fine-food purveyors for globally-rare ingredients. The company uses green practices, and grows all of its own herbs and many of its own vegetables. During the pandemic Olafemi is offering virtual food demonstrations, classes, and storytelling, and can cater dinner parties for 6 to 8 people. She’s planning a more intimate version of her annual Taste of Africa dinner by crafting a series of seven-course meals for dinner parties of up to eight people in February for Black History Month. The details are being finalized, but tickets and the menu will be available on Eventbrite.com. Olafemi is also a member of the Ujamaa Collective, a Hill District-based organization that shares the name and vision of the fourth principle of Kwanzaa, and is devoted to promoting the works of Africana women entrepreneurs and artists by providing a fair trade marketplace based in cooperative economics.

Learn more about Ola Appetit Catering Company by contacting Olafemi Mandley at OlafemiFoodCook@gmail.com, or call 412-901-0845. The company is located at 900 Kinsley Ave., Ste. 1, Duquesne, PA 15110. Follow Ola Appetit on Facebook.

Olafemi Mandley

From the kitchen of Olafemi Mandley

The recipe Olafemi shares below is for her grandmother’s skillet cornbread, with memories of time spent preparing and enjoying food with the women in her family. She chose to share it here because of the unifying role of corn as a universal food staple across the globe, and because of the symbolism that it holds on the table during Kwanzaa, when each child in the family is represented by an ear of corn (Muhindi).

“From a very young age food took center stage in my life. I followed my grandmother, mother, and aunts in their relationship with food. My grandmother groomed me for market shopping and taught me which vendors to source products from and the best time to purchase them. My grandmother would make this amazing cast iron skillet cornbread that was golden brown with a buttery, crispy crust and a soft and fluffy interior. I was an adult before I realized that the cornbread was baked in the oven.

“Homemade cornbread always reminds me of family and home. It’s one of those quick breads prepared with easily accessible ingredients, and with little effort you have fresh bread as the cornerstone of every occasion. A couple of years ago, Ujamaa Collective hosted a group of students from Northern Ireland along with their adult chaperones. They had been in western Pennsylvania for two weeks, and this was their last dinner. This was the first time that they had ever been served cornbread, and they all agreed it was the best thing that they had eaten during their two-week visit. Food speaks every language and needs no interpretation!

“Corn is king, dancing around the globe masquerading as tasty, simple, and sometimes complex food dishes—everything from a corn tortillas and tacos, hoe cake, Johnny cake, hush puppies, corn dogs, cornbread, corn pudding, polenta oil, grits, cornmeal mush, succotash, coo coo, popcorn, cornflakes, and even whiskey! Corn is such a prevalent staple in the food supply that it makes up many, any and every meal of the day—from breakfast, lunch, dinner, and snacks to libations! Even the biblical Joseph of Egypt collected corn to prepare for a seven-year famine.” – Olafemi Mandley

Ava Ford’s Skillet Cornbread

Yields (1) 9-inch skillet, serves 8

First component: lots of love and best intentions. Music and wine help during cooking and clean-up.

Preheat oven to 425 degrees F, and place 9-inch cast-iron skillet in oven to get hot. It’s very important to have your skillet preheated.

Mix the following dry ingredients thoroughly in a separate bowl:

• 1 cup yellow corn meal
• 1 cup unbleached flour
• 1/2 cup sugar
• 1 Tbsp. aluminum-free baking powder
• 3/4 tsp. sea salt

Mix the following wet ingredients thoroughly in a separate bowl:

• 1 1/3 cup whole organic milk
• 2 large organic eggs
• 1/2 cup canola oil

Pour the following dry ingredients into the bowl with the wet ingredients. Stir to combine but don’t over mix.

Remove skillet from the hot oven and add 2 Tbsp. unsalted butter, cubed, into skillet. Then pour batter into the hot skillet, place it on the top rack of the oven, and reduce oven temperature to 375 degrees F. Bake for 25 – 35 minutes until the top is golden brown. Rub 2 Tbsp. softened, unsalted butter on the top of the cornbread after you remove it from the oven.

Grandma Rocky’s house—Grandma (sitting), Aunt Nancy, Pam’s sister Kim and Pam

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Family Memories

Baking up a batch of cookies or twisting up cake and cream into a jelly roll has a powerful way of recapturing the magic of childhood holiday celebrations—even as the years go by and wisdom begins to outweigh wonderment. It’s often the only time of year that certain treasured recipes make an appearance, bringing with them memories of days gone by and the loved ones who made them for us. But not everyone is a baker, and—at a time of year that often brings as much chaos as it does cheer—not everyone has hours to spend in the kitchen.

That’s where professional and home bakers come in, delivering special recipes and the sweet sentiments that go along with them. Brookline resident Pam Howell is a talented home baker who has enjoyed making baked goods for her family and friends for years and for all occasions, using her trusted family recipes (like the Potato Chip Cookies recipe below) and her own twists on flavors (like her recent creation, goat cheese thumbprints with homemade apricot jam).

Pam’s hobby brings as much joy to her as to the people she shares it with. After she got married years ago, she affectionately started referring to the labors of her love as Cain’s Cookies and Treats to keep a connection with her maiden name. After being laid off from her (non-baking related) job this year due to the pandemic, Pam found herself in the kitchen even more often. As the fall and winter holidays approached, she started to take requests from friends to make cookie trays, pumpkin rolls, cocoa and cookie kits, and other seasonal specialties. “It has been a blessing to do something I hold so dear and be able to share it with others during this time,” Pam says.

With plenty of positive feedback from her family and friends, Pam has resolved to lay the groundwork in the new year to officially start a business. In the meantime, she always welcomes the opportunity to chat about baking and her cookies and treats, and invites you to email her at CainsCookiesandTreats@gmail.com. Along with her favorite cookie recipe, Pam has also shared the memories of Christmases spent with family that baking brings back for her. Pittsburghers will also appreciate her description of journeying “over two bridges and through a tunnel” to visit her Grandma Rocky in the North Side.

From the kitchen of Pam Howell—Cain’s Cookies and Treats

“My Grandma Rocky’s Potato Chip Cookies are a must have on our Christmas cookie trays. There are several staples and family favorites—Mom’s Cream Cheese Cookies, Buckeyes, Caramel Cups, and Grandma’s French Cream Cups—but nothing takes me back to childhood quite like the Potato Chip Cookies.

“Grandma Rocky is my maternal grandmother. Her name was Dorothy Hlovchiec, but we couldn’t say Grandma Hlovchiec when we were kids, and they had a big fluffy dog named Rocky. So she will forever be Grandma Rocky to me. Gram was Ukrainian. I know this is a Cultural recipe box but to be honest I never thought much about that, past the potato pancakes and Haluski. Grandma lived in the North Side and we lived in the South Hills so I suppose I think more about the culture of North Side when I think of Gram. It was a different world over there—we went through the tunnel and crossed two rivers to get there. It was always a thrill on the way home when the Bayer clock would be lit up on Mt. Washington, and if there was a concert at Three Rivers Stadium we could catch a listen to as we passed.

 “Grandma’s house was one of those big old houses with lots of scary corners when it was dark, but for the holidays it was always well lit. We would sit in the large dining room at their big wooden table and eat. To be perfectly honest I can’t tell you what we ever ate for dinner. But I can tell you everything on the table when it was time for snacks—which was really dessert. Grandma would bring out all the Crisco containers full of cookies. I’d take the plastic lid off, remove the foil, and get my first heavenly whiff of Grandma’s cookies. I had many favorites and I would often, if not always, leave with a tummy ache, but it was worth it. The Potato Chip Cookies are special because as I have gotten older, memories fade but biting into those cookies takes me back to Grandma’s house. Watching her cook in her carpeted kitchen as I would sit at the bench at the table. There was a TV and radio in the kitchen, and always a giant tub of lard on the stove. The cabinets were pink and from my seat at the table I could see out the back door. Past the yard was an alley, a magical place to a suburban kid. Sometimes we’d sit on the front porch—a big stone porch overlooking Hodgekiss Street. From the corner of the porch I could see the street light. I would watch it change colors for extended periods of time while Grandma and Aunt Nancy would sit on their aluminum porch chairs. The cookies bring back all of those memories. I’m sure things weren’t perfect there, but from the eyes of a child it was a magical and unique place. Grandma’s Potato Chip Cookies are unique—I don’t believe I have ever seen them on a cookie table. Maybe that is why they seem so special. Something my family can pass on and keep family traditions alive. Enjoy and have a blessed Christmas.” – Pam Howell

A batch of Grandma Rocky’s Potato Chip Cookies freshly dusted with powdered sugar.

Grandma Rocky’s Potato Chip Cookies

Ingredients

• 1 lb. softened butter
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3 1/2 cups all-purpose flour
• 2 cups salted ridged potato chips

Instructions

Preheat oven to 350 degrees F.

Cream together butter, sugar and vanilla.

Blend the flour into the creamed mixture a little at a time.

Crush potato chips by hand (measure after crushing).

Add potato chips to the mixture.

Bake 10 –12 minutes on an ungreased cookie sheet.

Sprinkle with confectioners’ sugar when cool.

Makes about 5 dozen cookies.

Artist Doug Lopretto posing with a mural he helped create for the Homestead Streetside Gallery.

In 2020, Rivers of Steel Arts launched the Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this blog highlights an artist each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

Artist Doug Lopretto

About Douglas A. Lopretto Jr.

We are excited to close our 2020 artist features with the work of someone close to home, artist Doug Lopretto.  Recently relocated to Homestead Borough, Doug has committed himself to the local creative community through his work as a tattoo artist, musician, and through numerous volunteer endeavors.  During a challenging year when it would have been easy to take a seat on the sidelines, Lopretto has helped re-ignite a spark in the borough’s Steel Valley Arts Council while also investing himself and his business in downtown Homestead.  Rivers of Steel is grateful for his steadfast partnership locally on projects like the Homestead Streetside Gallery and First Fridays programming.  As we turn the page on 2020, all of us at Rivers of Steel look forward to working together with dedicated artists, like Doug Lopretto and so many others, to bring exciting creative experiences to the Mon Valley Creative Corridor.    

A Message from Doug

About My Work

My tattooing comes from an American Traditional and Neo Traditional background. I focus on clean lines and bold tattoos that last a lifetime. I started in Erie after receiving my bachelor’s degree in media arts from Edinboro University then found my home in the body modification industry and also as a musician. My music has been called folk punk, dirty blues, and the ever constant “you sound like Tom Waits.” I keep it simple—my guitar, snapping fingers, foot stomps, and an a cappella or two. With all my art though my main focus is and always be the art created through solidarity and the energy transferred in the process. I always say “art is the action of, versus the finished project.” Plus the two most driving forces are my friends and my love for the working class.

My Home & Shop

Originally from Perryopolis, I currently live in West Homestead and my business, Kindness Solidarity Design is in Homestead. KSD & the Radio Room are located next to the Homestead Gray’s Bridge in the same location that was once home to the radio station WHOD, later known as WAMO. While we are still in the process of opening up, it will soon be an art space consisting of private, appointment-only tattooing where we will focus on quality over quantity. We aim to make the experience a more personal one. Separate from the tattoo side is the Radio Room where we pay tribute to Porky Chedwick, Mary “Dee” Dudley, Bill Powell, Glorian Inez Briskey, the Battle of Homestead 1892, and the power of radio; a mural that sits at the back of our stage where we hope to host as many “live” local talents as possible. The location will also function as a local art gallery, learning space, and organizing venue for local charities and nonprofits. It’s a dream for sure, but it’s my representation of what it felt like moving to Homestead. Here, the people are friendly, the small businesses treat you like family, and together we rise. Kyle Rybak and I are running this space with a basic universal motto, “there is no succeeding in this unless we all do.” We aim to do the most good with the time and space we’ve been given. The Steel Valley has so much history, love , and enduring strength. It’s an honor to call this place home.

Find Me Online

Instagram: @Ironlung80 and @ksd.412

Facebook Profiles: Douglas Lopretto, Douglas & the Iron Lung, and KSD & the Radio Room

Three young women dressed for the Serbian Pembe dance. Image courtesy of The Tamburitzans.

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Serbian (and Italian!)

Tamburitzan Alumni

The Tamburitzans are a treasured folk ensemble that performs the live music and traditional dances of cultures from around the globe—all while calling Pittsburgh home. Founded in 1937 at Duquesne University, the ensemble takes its name from the tamburitza (or tamburica) family of stringed folk instruments that give traditional Eastern European music its distinctive sound. Today the Tamburitzans are an independent nonprofit organization open to Pittsburgh-based university students, and they are the longest-running multicultural song and dance company in the United States. They have traveled nationally and internationally to perform between 50 and 60 shows annually, showcasing an ever-expanding collection of ethnic songs and dance in authentic costumes. The Eastern European roots of the ensemble remain, and are complemented by Spanish, Bollywood, Middle Eastern, Irish, and a variety of other cultural traditions, which the Tamburitzans take care to represent respectfully.

The organization had been based in Uptown since the 1960s—the colorful, mosaic-like display of dancers and musicians on the rounded corner of their building is a recognizable landmark to those who travel on Boulevard of the Allies. While the COVID-19 pandemic has meant that the Tamburitzans’ 84^th season has unfortunately had to be cancelled, the ensemble made a big move this year to a new headquarters in the former social hall of Holy Ghost Byzantine Catholic Church in the Northside. Their new building has the expanded space and facilities needed for rehearsals, social events, storage, technology and community events—and the façade is now emblazoned with a ring of dancers in colorful dresses.

The close-knit organization has grown in many ways over its long history, but celebrating and preserving ethnic traditions remains at its core. This mission and the experience of being a “Tammie,” as the Tamburitzans are affectionately known, has created close connections between current and former members of the ensemble. We’re glad to be able to share a collection of Christmas recipes and remembrances from active and alumni Tamburitzans which speak to their own personal heritage and traditions.

To learn more about the Tamburitzans, visit their website, call 412-224-2071, or email info@thetamburitzans.org. Follow them on social media: Facebook | Instagram | Twitter | YouTube. Find ways to support the organization by clicking here. And check out their Instagram teaser of the Tamburitzans dancing with the Carrie Blast Furnaces as a backdrop, which will be part of artist Andrea Stanislav’s upcoming installation and residency at the Mattress Factory museum.

From the kitchen of Millicent Novic

Millicent and Brad Novic

Millicent Novic, née Manolovich, performed with the Tamburitzans from 1969 to 1973. She and her husband Brad Novic met during that time when they were both Tammies, and they continue to be actively involved with the organization. Millicent and Brad’s daughter, Abbi Novic, was also a Tamburitzan, continuing their legacy.

“When asked to provide a recipe that evoked a fond memory, I immediately thought of the Christmas Eves we spent at my uncle’s farm in Monaca, PA. Every year my uncle (Bryan Savich) would invite all of his family members and friends to his farm to roast their pigs for their Christmas dinners the next day. With Tamburitzan music playing in the background, the whole day was filled with people preparing the animals by rubbing them down with plenty of garlic and salt and securing them on the spit to be placed in a large oven he had built at the far end of the party room in his house. Because the Serbian Orthodox people maintain a strict fast throughout the advent season and especially on Christmas Eve, my mother would prepare a Lenten meal for everyone to eat as they worked throughout the day. There was always a big pot of Lima Bean Potato Soup, Baccala (salted cod fried with garlic), Serbian Potato Salad made simply with onions, vinegar and oil, and Pogacha (crusty flat bread.) It was fun to listen to all the stories everyone would share, especially remembering how they all loved to eat this ‘Depression Food.’ The next day the abstinence of the fast made the first taste of pork especially delicious as you bit in and heard the crack of the salty crispy skin!

 “Those were the days my friends, we thought they’d never end… Sadly, all of my older relatives have passed away, but not before they passed on their love for family, friends and heritage.

 “In the same way, the Tamburitzans have kept the folk music of world cultures alive for over 84 years. It is through the love of those traditions that they perpetuate the rich cultural heritages of the countries they represent as a living tribute to our immigrant ancestors who came to this great nation in search of a better life. These traditions have been passed onto the next generation by awarding scholarships to the talented student-performers who are a part of the ensemble as the Tamburitzans continue to be an integral part of the fabric of Pittsburgh’s Arts community.” – Millicent Novic

Baby Lima Bean Soup

Ingredients

• 1 lb. baby lima beans, dried
• 1 cup barley
• 1 carrot
• 1 medium onion, chopped
•  1 stalk celery, chopped
• 1 clove garlic, diced
• 3 qts. water
• 4 medium potatoes, diced
• salt & pepper to taste
• 1 tsp. paprika
• 1/3 cup oil
• 2 Tbsp. flour

Instructions

Soak beans and barley separately overnight. Rinse well.

Place beans, barley and vegetables in 3 quarts of water and cook for 1 hour.

Add potatoes and cook until tender.

To make the zafrik (roux), heat oil and add flour, stirring until lightly browned. Add to soup. Simmer about 15 minutes until soup thickens.

Check for seasonings. Serve hot w/ ½ t. of vinegar added to your bowl of soup, if you like.

From the kitchen of Elaine Vucelich

Tearing the bread, photo courtesy of the Vucelich family.

This recipe is from the kitchen of Elaine Vucelich, a former administrator and business manager for the Tamburitzans. Her son, daughter, and son-in-law are all Tamburitzan alumni.

“I remember my mother baking this Cesnica (pronounced “Chesnitza”) every Christmas Eve (January 6). It is customary to abstain from meat and dairy on this day. The smell of fresh Cesnica throughout the house was hard for us kids because we knew that we couldn’t have any and that we had to wait until Christmas Day.

“Cesnica is never cut with a knife. It is customary that each member of the family breaks off a piece of the Cesnica, and the person who finds the coin in his portion will be the recipient of good fortune in the new year. I carry on this tradition still today with my children. Everyone gathers around and grabs a piece of the Cesnica with their right hand and we break it together – anxiously awaiting to see who will get the coin and good luck for the new year!” – Elaine Vucelich

Cesnica (Serbian Christmas Coin Bread)

Cesnica

Ingredients

• 1 pkg dry yeast
• ½ cup warm water
• 2 eggs beaten
• 1 tsp. salt
• 1 stick butter, softened
• 1 ½ cups warm milk
• 5 ½ cups flour
• 1 clean silver coin

Instructions

Dissolve yeast in ½ cup of warm water in a large bowl. Let sit a few minutes to activate.

Add eggs, salt, butter and milk beating well until thoroughly blended. Gradually add flour.

Knead dough until elastic like and smooth (Approx. 15 minutes). Place dough in greased bowl and turn to grease the top and bottom sides of dough. Cover with a cloth and let rise until double in size.

Punch down and knead again a few minutes. Insert the coin into the dough, shape the dough into a ball and place it on a greased round pizza pan or cookie sheet – flatten the ball. Let rise 1 hour. Bake at 350 degrees for 45-60 minutes – until golden brown.

From the kitchen of Sam and Sofia Caloiero

Sofia and Sam Caloiero

Twins Sam and Sofia Caloiero are freshmen performers with the Tamburitzans. Sam attends the Community College of Allegheny County, and Sofia attends Chatham University. When the pandemic started, they were seniors at North Hills High School. They used the extra time at home to start an educational cooking show with their dad, a producer and cameraman for WQED Multimedia. Read a Pittsburgh Post-Gazette article about that project, called “Family Style,” by clicking here, and watch their videos in WQED’s online education portal.

“For my sister and I to be Tamburitzans means embracing the culture of our family by performing traditional song and dance, and making our ancestors proud by introducing that culture to others.” – Sam Caloiero

 “This dish, ‘Arancini,’ is a common dish in Italy that our Nonna brought to America with her family, and that she now calls ‘Rice Meatballs.’ Any time that I think of Christmas at Nonna’s house I automatically think of Rice Meatballs. I am so excited to have them because we only have them on the holidays.” – Sofia Caloiero

Arancini di Riso (“Rice Meatballs”)

Nonna Caloiero, Christmas 2019

Ingredients

• 2 cups rice – arborio or carnaroli
• 4-6 cups water or unsalted chicken broth
• Saffron for color, a few pinches (tomato puree can also be added for color if desired)
• Salt and seasoning to taste
• 2 cups flour – for dredging rice meatballs
• 10 cups seasoned bread crumbs – ground very fine
• 48 oz. (1 pint) vegetable oil for frying – corn oil or canola oil will also work
• Approximately 1-2 hours for prep/cook/cleanup
• Yields about 2 dozen rice meatballs

Instructions

Cook the rice in water or chicken stock, add the saffron or tomato puree for some color.

When rice is cooked, spread out on a cookie pan to cool.

Roll rice into balls to desired size, something a bit smaller than a tennis ball is good.

Roll the rice balls across some flour, covering the entire ball.  You can add some water to flour to make a thin wet paste.  Bread crumbs will stick to that better.

(Side note, you can add a small meatball, or cube of mozzarella in center of rice meatball for fun)

Roll the rice meatball through the bread crumbs getting even coverage, and shake off any extra bread crumbs.

Fry the rice meatballs in the oil.

Enjoy eating with family and friends. You can make a side red sauce for dipping!

The process of making rice meatballs. Photo courtesy of the Caloiero family.

Caloiero dinner table, Christmas 2019.

By Angela Biederman, Chief Deckhand  |   Featured Image: Angela Biederman birdwatching on the Explorer riverboat.

Migratory Bird Sightings

While much of River of Steel’s activity has quieted down, there is still a lot happening on Pittsburgh’s three rivers.  This time of year brings many migratory birds.  Since I come to Explorer almost every day, even in the winter months, I’ve been fortunate to spot several species passing through or coming here to winter.  Some of them have been quite rare.

To start, some more common birds that migrate through Pittsburgh are the American Coot and Bufflehead.  I saw these early in the season, around mid-to-late October, some right here at Explorer’s dock.  This past month, however, has brought us some real rarities: a female Long-tailed Duck, a female Surf Scoter, and a group of three White-winged Scoters, to name a few.

First sighting of the Surf Scoter, viewed through binoculars.

I have only recently started to really take an interest in birding, and put in the time to observe and identify species.  Yet, my time spent outdoors throughout my life has made me gradually familiar with many common bird species.  In the last two-and-a-half years I’ve worked on Explorer, I’ve also been able to spend a lot of time watching and identifying waterfowl, especially since that’s a part of our educational Environmental Science on the Three Rivers program.  We were also extremely fortunate to have Bob Mulvihill,  formerly with the the National Aviary, host two guided birdwatching tours in August 2019, a program we are excited to offer again next year when the pandemic has hopefully subsided.  

The first pair of migratory birds I saw were really not a pair at all, which made them challenging to accurately identify.  I saw two diving birds, a lighter one and a darker one, and assumed they were a male and female.  However, after watching them for several hours, taking photographs, and paging through a Peterson’s field guide onboard, I reluctantly wondered if one was a female Long-tailed Duck, and the other a female Surf Scoter. Close up, the plumage and bills of these ducks were quite different.  It didn’t seem probable that they were two female birds—of a separate species, no less—and neither species was one I’d seen before.  

A Long-tailed Duck.

Still not entirely sure of what I’d seen, I consulted Captain Ryan O’Rourke, who has much more experience when it comes to birding.  He has been birdwatching from Explorer for over a decade, and even compiled a book on Birds of the Three Rivers.  He was able to identify the Surf Scoter almost immediately, and has seen a pair in years past.  It was with his input, and the help of some assuring bird identification apps, that we were able to also identify the Long-tailed Duck. This was a species even Ryan had never seen.

That “pair” was spotted on November 12th, and that was the first and only time I saw the Long-tailed Duck.  The Surf Scoter, on the other hand, hung around for a while.  I saw her on four other occasions: twice before Thanksgiving, and two times after.  The Surf Scoter was seen foraging all around the head of the Ohio River near Point State Park, near the boat launch under Heinz Stadium, in the middle of the channel off Explorer’s starboard side, and off the stern of the boat near the West End Bridge.  Admittedly, I became quite fond of this bird, and would get a little jolt of excitement whenever I would see her.  (I even nicknamed her Melani P, after her scientific name Melanitta perspicillata.  I also lost track of many hours throughout the days watching her.)  I did some research on this particular species: they breed across the northern part of the continent, on rivers and lakes in boreal forest that border the tundra, and winter further south along the Pacific and Atlantic coasts in flocks of up to a thousand.  Occasionally in winter, they come inland to freshwater areas to wait out bad weather, and there are a select few New England states they might remain in for a period of time.  Learning this, I started to get the sense that perhaps she lost her flock, largely because she was always alone after that first day she was with the Long-tailed Duck.  Maybe she was still making her way to the shores, where she’d meet up with a paddling of other scoters.  Each time I saw her, I never knew if she’d be around the next day.

Surf Scoter at Point State Park.

I haven’t seen her since December 10th, but Monday of this week brought a small group of three birds that I almost immediately identified as scoters.  One was black, and two were brown; initially, I thought a new pair had come in and the Surf Scoter had finally met up with a pair of her fellow species.  Watching them throughout the day—as they came closer to the boat and took off in flight up– or downriver, or dove for food—I saw they had an unmistakable white wing patch that strongly differentiates the White-winged Scoter from Surf Scoters.  The males also have quite different markings: both are black, but the White-Winged Scoter has only a small “teardrop” patch of white around its eye, rather than one or two white spots on its crown or nape.  I also noticed these divers made a different splash when they left the water’s surface: the largest of the three scoter species in the US, they don’t dive quite as gracefully as the Surf Scoter.

A Surf Scoter and a tow boat.

Three White-winged Scoters.

Flapping White-winged Scoter.

The White-winged Scoters, like the Long-tailed Duck, were here, to my knowledge, for one day.  I’ve also been watching Pied-billed Grebes, the flocks of Ring-billed Gulls that regularly come here in winter, Mallard Ducks (the males of which have extremely bright green plumage on their heads this time of year), and the Double-crested Cormorants that I bike past on the riverfront trail nearly every day.  Like clockwork, an adult and a juvenile cormorant are perched on top of the gray pilings at the boat launch under Heinz stadium.  The last three days, Captain Ryan and I have also seen a lone female merganser.  I think she’s a Red-breasted Merganser, but he’s pretty sure she’s a Common Merganser.  The jury’s still out on that one.

Common or Red Breasted Merganser?

Cormorant through binoculars.

Curled Cormorant through binoculars.

Mallards.

Angela Biederman began working for Rivers of Steel as a part-time deckhand in March 2018.  About a year later, she became the full-time Chief Deckhand, and is responsible for maintaining Explorer year-round.  She began working for Rivers of Steel out of interest for the conservation of Pittsburgh’s rivers, and experiencing its landscape in novel ways.  She holds a Master in Fine Arts degree with a concentration in Ceramics, as well as a BFA in Ceramics.  She continues to make art of various media from her home studio.

This photo essay is the first of what we expect to become a series of articles by Angela highlighting her sightings of migratory birds.  All the images of the birds were photographed by her. 

Residents at the Weinberg Village Celebrating Hanukkah in 2019

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Jewish

Hanukkah celebrations began last night at sundown, marking the start of the eight-day Jewish festival that commemorates the triumph of Maccabean Jews in reclaiming the Jewish Temple to God, and the miracle of their one night’s worth of oil burning bright for eight full days. Not being a High Holiday, Hanukkah is typically marked by modest celebrations in Jewish communities around the world. The holiday, always celebrated in December, became more of a focal point in the United States after the Civil War when social, economic and cultural changes reshaped the way that holidays in general were celebrated. The arrival of more than two million Jewish immigrants from Eastern Europe between 1880 and 1920 also invigorated the holiday as a way to establish Jewish identity in America. (Read more here about the way that Hanukkah celebrations developed in the U.S.)

There are many traditions that are part of Hanukkah festivities, including lighting a candle on the menorah each night, playing games with a dreidel spinning top, giving children foil-wrapped chocolate coins called gelt, singing songs and exchanging gifts. The foods usually associated with Hanukkah celebrations—like latkes (potato pancakes) and sufganiyot (jelly donuts)—are fried in oil as a representation of the fuel that stayed lit for eight nights. But perhaps more special than the food that’s prepared are the people who gather to enjoy it together. Hanukkah is primarily celebrated at home with family members and guests, rather than through synagogue rituals.

The health risks inherent to gatherings during the pandemic will make memories of past in-person celebrations even more special this year. The Jewish recipe shared below was chosen particularly because of the sense of community and care associated with it. Faye S. is a resident at The Jewish Association on Aging’s Residence at Weinberg Village who is known for her baking talents. The former English teacher, who is also the new Vice President of the Village’s Resident Council, was a bit sheepish to admit that her favorite Jewish recipe isn’t actually from her own kitchen! This recipe for honey cake with orange marmalade inside is a special sweet treat made for residents by Dr. Carol Congedo, who volunteers at Weinberg Village and helps with Shabbat services there. Honey cake is also a traditional dessert that’s part of Rosh Hashanah celebrations of the Jewish New Year each autumn in hopes of a sweet year ahead. “It was sooo good!” Faye says, going so far as to declare it to be the best she’s ever had. Faye added that although she hasn’t had a chance to tell Carol how much she enjoyed it, she will always remember the special dessert that Carol made.

The Jewish Association on Aging (JAA) is a mission-driven, faith-based nonprofit specializing in senior care that honors and enhances the lives of older adults by keeping them safe, independent, and connected to the community. The organization’s origins in serving the needs of aging seniors and their families go back more than one hundred years, when in 1906 the Jewish Home for the Aged was opened in the residence of Rabbi Aaron Mordechai Ashinsky on Breckenridge Street in Pittsburgh’s Hill District. Over more than a century, JAA has continued to expand its residential and care offerings to encompass personal care and independent living residences, home health, meal delivery, hospice care, physical therapy, and the AHAVA Memory Care Center of Excellence. Today the Squirrel Hill-based organization offers a broad array of services to seniors of all faiths, providing support that is consistent with Jewish values and traditions.

Learn more about the Jewish Association on Aging at www.jaapgh.org or call 412-420-4000. Follow the organization on social media: Facebook | Instagram | Twitter | YouTube. Find ways to volunteer by clicking here, or donate by clicking here.

From the kitchen of Dr. Carol Congedo

Dr. Carol Congedo, a volunteer at the Residence at Weinberg Village

There are many staff members and volunteers who work to provide physical, social and spiritual care for the seniors and families supported by the Jewish Association on Aging. Sharyn Rubin, director of resident & community services, shared appreciation for all of the ways that volunteer Dr. Carol Congedo serves the residents at Weinberg Village—above and beyond her cake baking!

“Our friend, Dr. Carol Congedo, is very modest and quiet about her remarkable deeds. She is a physician, an amazing vocalist, a very spiritual and committed Jew, and an incredibly kind and wonderful volunteer. She is so giving and thoughtful, always thinking of others instead of herself. Her bedside manner is truly endearing and our Weinberg Village folks are drawn to her for so many reasons. The delicious cake she describes here is that much tastier because she makes it, as she does everything, with love and compassion (ingredients not listed but baked in to every one of Carol’s recipes!)” –Sharyn Rubin

Marmalade and Spice Honey Cake

Dr. Carol Congedo ‘s recipe
(From High Holiday Recipes from Temple David)

Ingredients

• 1 cup vegetable oil
• 3/4 cup honey
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup orange marmalade
• 4 eggs
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tablespoon baking powder
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1 cup brewed tea (I like to use strong black tea) just warm
• 1/3 cup slivered or sliced almonds

Instructions

Preheat oven to 350 degrees.

Grease bottom only of a 9 or 10-inch angel food cake pan or tube pan.

Cut a circle of parchment paper and line the pan bottom.

In a medium bowl, combine the oil, honey sugars and marmalade.

Blend well then add eggs.

In a larger bowl, sift together the dry ingredients.

Slowly add the dry ingredients alternating with the tea to the wet ingredients.

Blend well with an electric mixer to make a smooth loose batter.

Pour into the prepared pan.

Sprinkle the top with the almonds.

Place the pan on 2 cookie sheets to prevent the bottom from browning too fast.

Bake for 55 to 60 minutes until the cake springs back when pressed lightly with your fingers.

Cool in the pan for 15 minutes then remove and cool on a baking rack.

Dust with confectioner’s sugar when cool, can sprinkle on some grated orange zest.

Group photo of the G.T.E.V. D’Lustigen Isartaler, Pittsburgh

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Bavarian

Bela and Kiki Steinmetz Pater

Béla Pater is the grandchild of central European immigrants from Germany, Austria, and Hungary and is the president of the G.T.E.V. D’Lustigen Isartaler, a Bavarian cultural education organization in Millvale. For the better part of 20 years, he and other members from around the tri-state area—and the world—have been keeping the cultural traditions alive by gathering in authentic Bavarian clothing to enjoy traditional song, dance, food, and community.

The full name of the organization is Gebirgs Trachten Erhaltungs Verein D’Lustigen Isartaler. According to Pater, this roughly translates to “the mountainous traditional clothing preservation organization-club of jolly people from the Isar River Valley” He added that they are named after a club in Bavaria’s Isar River Valley, a place with geography similar to the Pittsburgh region’s.

G.T.E.V. D’Lustigen Isartaler is a nonprofit cultural education organization that was formed in 1972 by a group of parishioners with southern German heritage from the former German Catholic St. Anthony’s Church in Millvale, which is now called Holy Spirit Parish. Dance practices and some of the club’s meetings and events continue to be hosted at Holy Spirit Church. Pater began working with G.T.E.V. D’Lustigen Isartaler in 1992 when he was Holy Spirit Parish’s music director through the experiences of choir members who also belonged to this Bavarian club. “I quickly became interested in the heritage and fun of the group and enjoyed not only the Gemütlichkeit (camaraderie) of the membership, but learning how to do these time-honored traditional dances, some nearly 1,000 years old,” he says.

Members of the club have a genuine love for Bavarian and Austrian alpine traditions, customs, folk dancing, singing and camaraderie, with at particular affinity for the Gebirgs Tracht (traditional clothing) that they wear to events and dance competitions. “Knowing our club is a part of a larger organization in North America that brings all of our organizations together yearly, and further every other year have the opportunity to go to Bavaria to be a part of dance competitions and other traditional events, really feels like an awesome privilege and honor to be in the midst of it all,” Pater reflects. “We educate and perpetuate these wonderful traditions and love to share them.” G.T.E.V. D’Lustigen Isartaler welcomes new members of all ages; in addition to adult programming they have a Kindergruppe for children. Most members are of German, Austria-Hungarian, or Swiss descent, whether “a new immigrant or their great-great grandparents came over to become American citizens.”

Learn more about G.T.E.V. D’Lustigen Isartaler’s programming and membership by visiting www.isartalerpittsburgh.org, or checking out their Facebook Page at https://www.facebook.com/IsartalerPgh. You can also call the club at 412-398-0586 to speak with Marianne Brei Loibl, the Korrespondenz Sekretärin.

From the kitchen of Béla Pater

Béla chose two traditional German Christmas recipes to contribute to the Cultural Heritage Recipe Box.  He’s also shared a number of photos from G.T.E.V. D’Lustigen Isartaler’s past gatherings, including Weihnachtsfeier, the club’s annual Christmas celebration that takes place during the twelve days of Christmas, typically the weekend after New Year’s Day.

“Both Christstollen are Pfeffernüße are quintessential German Christmas sweet treats! I like them equally, so I am including both recipes. As there are 16 federal states of Germany, there are at least that many variations of adaptations, traditions and recipes. I am sharing those of southern Germany, more specifically the great former Wittelsbach kingdom of Bavaria, particularly of the Alpine villages. My heritage is a blend of German, Austrian and Hungarian cultures and I feel quite fortunate to be a grandchild of these Central European immigrants to our beautiful Pittsburgh region. My memories of my grandparents and their traditions also piqued my further interest of my cultural heritage to be a study abroad student, studying in Germany, Austria, Hungary and Italy.   Each time I make these recipes, I think fondly of my Oma and my mom on my maternal side and my Hungarian Nagymama on my dad’s side. There were many people of Germanic heritage living in the former Hungarian kingdom prior to the World Wars, and my Nagymama’s cooking experience was the best of these Hungarian, Austrian and German peoples. Now my daughter enjoys these delicious treats as much as my extended family.” –Béla Pater

Christstollen

German Christstollen

Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after “Weihnachten“, the German word for Christmas) or Christstollen (after Jesus Christ).

Ingredients

• 2 cups milk
• 3/4 cups sugar
• 2 tsp. salt
• 1/2 cup butter
• 2 packets yeast
• 7 1/2 cups flour
• 1 tsp. lemon rind
• 1/2 tsp. mace
• 1/4 tsp. cardamom
• 2 eggs
• 1 cup raisins
• 1/2 cup currants
• 1 cup candied fruit
• 1/2 cup candied cherries
• 1 cup almonds, ground
• Soak raisins and currants in 1/2 cup rum

Instructions

Heat milk and butter to 105 degrees, combine 2 1/2 cups of the flour, sugar, salt and yeast, pour into warmed milk/butter mixture and mix. Add all remaining ingredients, mix until combined. Knead the dough for smooth consistency. Divide dough into two equal portions or three equal portions and place on floured cookie sheets and let rise for 1 hour or until double in size. Bake at 350 degrees for 25-30 minutes. Brush melted butter over top and sprinkle powdered sugar over top.

Pfeffernüße

German Pfeffernüße with glaze

Translating to “pepper nut cookie,” and sometimes written as “pfeffernüsse” in English, these traditional German Christmas cookies are made with a blend of spices like ginger, cinnamon, and white pepper, then glazed or coated with powdered sugar.

Ingredients

For the cookies:

• 1/4 cup (70 g) dark molasses (not blackstrap)
• 1/4 cup (70 g) honey
• 6 tablespoons (75 g) white granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoon whole milk, cold from the refrigerator
• 1 teaspoon baking soda
• 1 large egg, cold from the refrigerator
• 2 1/2 cup (350 g) all-purpose flour

For the glaze:

• 1 cup (115 g) powdered sugar, sifted
• 1 tablespoon lemon juice
• 1 tablespoon water

Special helpful items:

• Silpat or other silicon baking mat
• Pastry brush

Instructions

1. Preheat your oven to 375ºF and line a baking sheet with parchment paper or silicon baking mat.
2. Make the cookie dough: Warm the molasses, honey, and sugar in a medium-sized saucepan, stirring occasionally, until the sugar is dissolved. Remove the pan from heat and stir in the spices and salt. Let cool until just warm to the touch. Stir in the milk, baking soda, and egg. Add the flour and stir until most of the flour is absorbed. Using your hands, knead the dough until the remaining flour is incorporated.
3. Shape the cookies: Pinch off about a teaspoon of dough and roll a 1-inch ball. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls of dough 1-inch apart from each other.
4. Bake in the oven for 9 to 11 minutes, or until the bottom of the cookies are just starting to brown.
5. Stir together the powdered sugar, lemon juice, and water to make the glaze.
6. Options of Glaze or just powdered sugar: To Glaze the cookies: Once the cookies are done baking, pull the pan out of the oven and brush the hot cookies with the glaze, making sure to cover as much of the tops and sides as possible. Don’t worry if some of the glaze drips onto the baking sheet.  Let the cookies cool on the baking sheet until the glaze is dry to the touch, then move to a cooling rack. The cookies improve (the spices mellow and the texture softens) after a day or two in a sealed airtight container.  Otherwise some folks like just to coat with lots of powdered sugar instead of a glaze.  Both are delicious!

2019 Weihnachtsfeier