INDULGENCES eating in INTERNATIONAL HOLIDAY TREATS
If you grew up in a house like mine, the autumn and winter holidays were a time of great feasts. But while Thanksgiving had the clear claim on turkey as the dinner’s centerpiece, its De- cember counterpart was more open to our kitchen’s creativity. Some families serve a Christmas goose or ham. Kwanzaa feasts (or Karamu) often feature fried okra and delectable soul food staples. Warm latkes and sufganiyot add symbolic richness to a Hanukkah spread. Clearly the choices are broad. Here are a few favorites shared with you by the families of the Rage staff.
KRUMKAKES A treasured recipe with German roots, this recipe requires a flat griddle or a waffle iron with a flat hot plate attachment similar to the KrumKake Express. Once cooked, these crisp treats can be formed into cone shapes to hold virtually any dessert filling. Makes about 15 krumkakes.
BRAD’S (ASSOCIATE PUBLISHER)
INGREDIENTS • 2/3 cup water • 1/2 stick butter (1/4 cup or 4 tbsp.) • 1/2 cup granulated sugar (or slightly more for taste) • 1 cup general purpose flour • 1 egg • 1/2 to 1 tsp vanilla
AND SQUASH SOUP Perfect for a chilly evening, everything about this soup is comforting. From the hearty texture of sweet potato to the fragrant essence of peanut butter, this sweet and savory dish can be served as a first course or a main offering for vegetarian friends and family.
JAY’S (PUBLISHER) SWEET POTATO
INGREDIENTS • 4 pounds acorn squash, peeled and cut into 1-inch cubes • 1 pound sweet potatoes, peeled and cut into 1-inch cubes • 4 tbsp unsalted butter • 5 cups vegetable broth • freshly ground black pepper • 3/4 cup chunky peanut butter (ideally natural, unsweetened) • 1 cup crème fraiche or sour cream • 3 tbsp chopped scallions
INSTRUCTIONS 1. Boil the pumpkin and sweet potato in a large pot of salted water until tender, about 15 minutes. 2. Drain and purée in batches. Return the purée to the pot and mix in the butter. Stir until the butter is melted and well mixed in. 3. Stir in the vegetable broth and mix well. 4. Gently simmer for 15 minutes. 5. Stir the peanut butter into the hot soup and mix continuously until the peanut butter is thoroughly blended in and smooth. 6. Serve in individual bowls with a swirl of crème fraiche and a dusting of scallions.
INSTRUCTIONS 1. Boil the water. 2. While it is cooling, add 1/2 stick butter to water and stir to melt the butter completely. Add 1/2 cup granulated sugar to water while still warm and stir to dissolve. Allow to cool. 3. Add one cup of general purpose flour and 1 egg to the mixture. Mix thoroughly while adding 1/2 to 1 teaspoon vanilla. This mixture will be relatively thin and will produce a thin, crispy krumkake. 4. Using the griddle or waffle iron, start with low-medium heat. Use approximately 1-1/2 tablespoons for a full 6-inch wafer. Spoon the mix onto the heated area. 5. If using a plain griddle, each side will take about 30 or 40 seconds to crisp. Cook longer if needed to reach a golden brown color. Readjust heat if necessary. 7. Remove the wafer from heat and immediately roll (while hot) around a cone form. Fill with your favorite filling, top with powdered sugar and enjoy!
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RAGE monthly | DECEMBER 2011
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