Trick or Treat 2011!

Trick or Treat 2011!

Halloween Superstitions:  Halloween has always been a holiday filled with mystery, magic and superstition. It began as a Celtic end-of-summer festival during which people felt especially close to deceased relatives and friends. For these friendly spirits, they set places at the dinner table, left treats on doorsteps and along the side of the road and lit candles to help loved ones find their way back to the spirit world. Today's Halloween ghosts are often depicted as more fearsome and malevolent, and our customs and superstitions are scarier too. We avoid crossing paths with black cats, afraid that they might bring us bad luck. This idea has its roots in the Middle Ages, when many people believed that witches avoided detection by turning themselves into cats. We try not to walk under ladders for the same reason. This superstition may have come from the ancient Egyptians, who believed that triangles were sacred; it also may have something to do with the fact that walking under a leaning ladder tends to be fairly unsafe. And around Halloween, especially, we try to avoid breaking mirrors, stepping on cracks in the road or spilling salt.

But what about the Halloween traditions and beliefs that today's trick-or-treaters have forgotten all about? Many of these obsolete rituals focused on the future instead of the past and the living instead of the dead. In particular, many had to do with helping young women identify their future husbands and reassuring them that they would someday—with luck, by next Halloween—be married. In 18th-century Ireland, a matchmaking cook might bury a ring in her mashed potatoes on Halloween night, hoping to bring true love to the diner who found it. In Scotland, fortune-tellers recommended that an eligible young woman name a hazelnut for each of her suitors and then toss the nuts into the fireplace. The nut that burned to ashes rather than popping or exploding, the story went, represented the girl's future husband. (In some versions of this legend, confusingly, the opposite was true: The nut that burned away symbolized a love that would not last.) Another tale had it that if a young woman ate a sugary concoction made out of walnuts, hazelnuts and nutmeg before bed on Halloween night she would dream about her future husband. Young women tossed apple-peels over their shoulders, hoping that the peels would fall on the floor in the shape of their future husbands' initials; tried to learn about their futures by peering at egg yolks floating in a bowl of water; and stood in front of mirrors in darkened rooms, holding candles and looking over their shoulders for their husbands' faces. Other rituals were more competitive. At some Halloween parties, the first guest to find a burr on a chestnut-hunt would be the first to marry; at others, the first successful apple-bobber would be the first down the aisle.

Of course, whether we're asking for romantic advice or trying to avoid seven years of bad luck, each one of these Halloween superstitions relies on the good will of the very same "spirits" whose presence the early Celts felt so keenly.  (Source:  The History Channel Website   Retrieved October 7, 2011)



HOMEMADE CARAMEL APPLES:  Nothing conjures up autumn like old-fashioned caramel apples. Kokopelli's Kitchen chose this delectable recipe from the Scarletta Bakes Website   Homemade caramel apples are an activity even the kids will enjoy.

SOUTHWESTERN CARAMEL APPLES

• 1 cup dark BROWN SUGAR, packed
• 1 cup WHITE SUGAR, granulated
• 1/2 cup unsalted BUTTER
• 1  14-oz. can sweetened, condensed MILK
• 3/4 cup light CORN SYRUP
• 1/4 cup raw BLUE AGAVE
• 1/2 tsp. SALT
• 1 tsp. ANCHO CHILE, ground
• 1 tsp. CANELA, ground (cinnamon may be substituted)
• 3/4 cup PINYON NUTS (pine nuts may be substituted - see below for notes on preparing the nuts.)
• 1 cup COCONUT, dried, shredded
• 6 HONEYCRISP APPLES (These gorgeous apples are some of the biggest that I’ve ever seen. You may substitute any other variety of apple that you choose, but just keep in mind that this caramel recipe will likely be enough to cover 10-12 medium or smaller apples.)

Preheat oven to 350°.

Place nuts on an unlined baking sheet and toast for approximately 5 minutes. Set toasted nuts aside to cool. Once the nuts have cooled, chop roughly and toss with the coconut.

Meanwhile, prepare apples by washing and drying thoroughly. Remove stems and slit the tops of each with a paring knife. Insert large popsicle sticks into the tops of each, wiggling slightly to be sure that they are secure. Arrange the prepared apples on a baking sheet lined with parchment paper.

Place sugars, butter, condensed milk, corn syrup, agave and salt in a large, heavy-bottomed pot and cook over medium heat just until the sugars and salt are dissolved, approximately 5-7 minutes. Clip a candy thermometer in place and raise the heat to medium-high. Boil the caramel mixture until it reaches 240°. Once the mixture has reached the target temperature, remove from heat and pour into a large bowl. Resist the urge to scrape the sides of the pot:  just in case you’ve scorched some of the sugar, you’ll want to leave those burned pieces behind. Stir in the chile and canela/cinnamon.

At this point, you’ll want to be sure that you’ve set up a dipping station so that you can move quickly through assembly and keep your caramel from cooling too much and seizing up on you. I opted to have my bowl of caramel right in between my pile of toppings and the lined baking sheet where the prepared apples can cool and set up. In terms of coating each apple, you’ll want to grasp your popsicle sticks firmly and roll the apples from side to side in the caramel sauce, using the side of the bowl to scrape off any excess sauce. Once the apples are well-coated, immediately roll them in your chopped toppings and set stick-up on the prepared baking sheet. Don’t worry if excess caramel pools at the bottom of the apples.

Allow the prepared apples to cool and firm completely on the parchment before serving or storing.

YIELD:  6 large caramel apples

Posted by C Joseph at 2:40 PM

Labor Day BBQ Pays Tribute to Arizona

Observed on the first Monday in September, Labor Day pays tribute to the contributions and achievements of American workers. It was created by the labor movement in the late 19th century and became a federal holiday in 1894. Labor Day also symbolizes the end of summer for many Americans, and is celebrated with parties, parades and athletic events.

More than a century later, the true founder of Labor Day has yet to be identified. Many credit Peter J. McGuire, cofounder of the American Federation of Labor, while others have suggested that Matthew Maguire, a secretary of the Central Labor Union, first proposed the holiday.

Labor Day is still celebrated in cities and towns across the United States with parades, picnics, barbecues, fireworks displays and other public gatherings. For many Americans, particularly children and young adults, it represents the end of the summer and the start of the back-to-school season.  (Source: The History Channel website. Retrieved September 1, 2011)

Authentic Arizona recipes were chosen for our Labor Day barbecue this year - Caesar Salad, Honeyed Lamb Chops and Summer Squash - to pay recognition to Phoenix and her unrelenting heat last month (this August is officially the hottest August of all time in Phoenix!).  Kokopelli's Kitchen chose these scrumptious recipes from "The Arizona Cook Book" by Al and Mildred Fischer. Permission to print granted by Golden West Publishers in Phoenix, AZ.




CAESAR SALAD

• 3 quarts SALAD GREENS, bite-sized
• ½ cup SALAD OIL
• ½ cup Parmesan CHEESE
• ¼ cup BLUE CHEESE
• 1 tablespoon WORCESTERSHIRE SAUCE
• ½ teaspoon DRY MUSTARD
• ¼ teaspoon SALT
• ⅛ teaspoon PEPPER
• 1 EGG
• ½ cup fresh LEMON JUICE
• 2 cups garlic-flavored CROUTONS

 Put crisp, cold salad greens into large , chilled salad bowl that has been rubbed with a clove of garlic. Add oil, cheeses, Worcestershire, mustard, salt and pepper. Break raw egg over greens and pour in lemon juice. Toss very thoroughly so every leaf is coated with seasonings. On the last toss, add croutons. (Makes 8 servings.)




HONEYED LAMB CHOPS

• 4 loin LAMB CHOPS (1-inch thick)
• ¼ cup HONEY
• 2 teaspoons SOY SAUCE
• ¼ cup LEMON JUICE
• 4 ONION slices

Combine soy sauce, honey and lemon juice. Mix well. Add lamb and chill one hour, turning occasionally. Remove lamb. Reserve honey mixture. Broil lamb 3 to 4 inches from source of heat for six to seven minutes. Turn and top with onion slices and broil six to seven minutes longer. Brush lamb with honey mixture frequently during cooking.



SUMMER SQUASH

• 2 pounds ZUCCHINI, sliced
• 2 TOMATOES, peeled and chopped
• 1 ONION, thinly sliced
• 1½ teaspoons SALT
• ½ teaspoon PEPPER
• ½ teaspoon dried or 3 sprigs fresh BASIL
• ½ teaspoon OREGANO
• 3 tablespoons BUTTER

Place zucchini, tomatoes and onion in center of large square of heavy duty aluminum foil. Sprinkle with salt, pepper, basil and oregano. Dot with butter. Bring foil up over vegetables and seal with a fold to make a tight package. Cook on grill over a medium fire, shaking occasionally, about 30-40 minutes.

Here's to a Peachy August 2011!

On August 3rd, 1492 a journey for our history books began. From the Spanish port of Palos, Italian explorer Christopher Columbus sets sail in command of three ships—the Santa Maria, the Pinta, and the Nina—on a journey to find a western sea route to China, India, and the fabled gold and spice islands of Asia.

On October 12, the expedition sighted land, probably Watling Island in the Bahamas, and went ashore the same day, claiming it for Spain. Later that month, Columbus sighted Cuba, which he thought was mainland China, and in December the expedition landed on Hispaniola, which Columbus thought might be Japan. He established a small colony there with 39 of his men. The explorer returned to Spain with gold, spices, and "Indian" captives in March 1493 and was received with the highest honors by the Spanish court. He was the first European to explore the Americas since the Vikings set up colonies in Greenland and Newfoundland in the 10th century.

During his lifetime, Columbus led a total of four expeditions to the New World, discovering various Caribbean islands, the Gulf of Mexico, and the South and Central American mainland, but never accomplished his original goal—a western ocean route to the great cities of Asia. Columbus died in Spain in 1506 without realizing the great scope of what he did achieve: He had discovered for Europe the New World, whose riches over the next century would help make Spain the wealthiest and most powerful nation on earth. 

(Source: The History Channel website. Retrieved July 30, 2011 from:  http://www.history.com/this-day-in-history/columbus-sets-sail)

LET'S CELEBRATE NATIONAL PEACH MONTH:  The Spanish priests planted peach trees near their missions. This fruit became a favorite among the Hopi who dried them and used the peaches for trade with their Navajo neighbors. This great recipe that we've selected is from "Kokopelli's Cook Book" by James & Carol Cunkle. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.


PEACH CRISP

• 6 large ripe PEACHES
• 1/4 cup HONEY
• 1 tsp. GINGER, freshly grated
• 3/4 cup ALL-PURPOSE or enriched WHITE FLOUR
• 1/4 cup MESQUITE MEAL
• 3/4 cup BROWN SUGAR, packed
• 1/2 cup cold BUTTER
• 1/2 cup PECANS, finely chopped

Preheat oven to 375 degrees. Make a small cross-slit on stem end of peaches and place in boiling water for about 2 minutes. Rinse peaches under cold water. Skin, pit and slice. Place peach slices in a 2-quart baking dish. Drizzle honey over the top. Add grated ginger and toss. In a small bowl, combine the flour, mesquite meal and brown sugar. Cut in butter until the mixture is crumbly. Sprinkle flour mixture evenly over the peaches. Sprinkle the top with nuts. Bake until bubbly and brown, about 30 minutes.  Serves 4 to 6.

 

Fun Facts & Hot Seasoning for July 4th, 2011!

HISTORY OF JULY 4th: Variously known as the Fourth of July and Independence Day, July 4th has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution (1775-83). In June 1776, representatives of the 13 colonies then fighting in the revolutionary struggle weighed a resolution that would declare their independence from Great Britain. On July 2nd, the Continental Congress voted in favor of independence, and two days later its delegates adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 until the present day, July 4th has been celebrated as the birth of American independence, with typical festivities ranging from fireworks, parades and concerts to more casual family gatherings and barbecues.

Did You Know?  John Adams believed that July 2nd was the correct date on which to celebrate the birth of American independence, and would reportedly turn down invitations to appear at July 4th events in protest. Adams and Thomas Jefferson both died on July 4, 1826--the 50th anniversary of the adoption of the Declaration of Independence.

 
(Source: The History Channel website. Retrieved June 30, 2011 from:  http://www.history.com/this-day-in-history/congress-adopts-the-stars-and-stripes)


LET'S GET OUR GRILLS HEATED UP FOR INDEPENDENCE DAY:  Jerk seasoning is actually a delicious, tropical way to barbecue.  Use it to season either pork or poultry; simply rub it into the meat, marinate overnight in the refrigerator, grill or bake, and then enjoy!  This great recipe that we've selected is from "Too Many Chiles" by Dave DeWitt, Nancy Gerlach and Jeff Gerlach.  Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

DRY JERK SEASONING

• 1 tsp. dried ground HABANERO CHILE or substitute other hot powder such as cayenne
• 2 Tbsp. ONION POWDER
• 2 tsp. ground THYME
• 2 tsp. ground ALLSPICE
• 1 tsp. coarsely ground BLACK PEPPER
• 1/2 tsp. ground NUTMEG
• 1/2 tsp. ground CINNAMON
• 1/2 tsp. GARLIC POWDER
• 1/4 tsp. ground CLOVES

Combine all the ingredients and mix well.  Store the seasoning in a glass jar.
Yield:  About 1/4 cup     Heat Scale:  Hot