Category: Holidays

Cookies and Bars · Czech Heritage and Dishes · Holidays · New Favorite

Slovak Honey Cookies

cathysmahaLeave a comment

Czech and Slovak heritage is of great interest to me, given my Father’s family roots.  Late 2020, I participated in ‘Czech & Slovak Christmas’ offered through Global Slovakia Academy.  It was a wonderful class, offering education of the Slovak advent and holidays, celebrations and food.

The Slovak Honey Cookies are traditional Christmas treats and I had to try them.  They are very similar to our traditional Gingerbread cookies, using honey instead of Molasses.  They are absolutely delicious and a new favorite for the holidays.

SLOVAK HONEY COOKIES

3 cups (400 g) plain flour
1 cup (140 g) icing sugar
4 tbsp (60 g) butter softened
3 eggs
1 tsp bicarbonate soda
2 tsp of gingerbread spice mix
3 tbsp clear honey
  • Preheat your oven to 180 C/ 350 F. Line a baking tray with paper.
  • Sift together the flour, icing sugar, soda bicarbonate and spices.
  • Add butter and honey to the dry ingredients along with the eggs, and mix well to form a soft dough.
  • Wrap in a cling film and leave overnight in the refrigerator to chill.
  • Roll out the dough on a floured surface to a thickness of half a centimeter.
  • Cut out with your desired cookie cutter and place well apart on the baking sheet.
  • Bake for 10-15 minutes. Transfer to a wire rack to cool completely.
  • Decorate with icing if you wish.

ICING

1 egg white
1 ½ cup powdered sugar
1 tablespoon lemon juice.

  • Whisk the ingredients together until stiff peaks form.
  • Add more sugar if needed and have patience.
  • Spoon your icing into a sandwich bag, twist the bag tightly until the icing wedges into one corner, and then poke or cut a tiny hole into the corner. Make sure your cookies are completely cool before beginning to decorate.
GINGERBREAD SPICE MIX

10g ground cinnamon
4g whole cloves
3g fresh ground nutmeg
3g cardamom pods
3g star anise

  • Crush the cardamom pods, star anise and cloves using a pestle and mortar. Ground in a coffee grinder and add to the ground cinnamon.
Desserts · Family Favorites · Holidays · New Traditions

Chocolate Dipped Peanut Butter S’mores

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S’mores conjure up childhood memories of campfires with friends and family, biting into that creamy marshmallow with melted chocolate. Yum! Sometimes you don’t have a campfire and you still want s’mores. This recipe does that and takes it up a notch with peanut butter and chocolate hazelnut spread.

Make these delicious s’mores in advance and store in the fridge. Decorate for the occasion or holiday, in this case, Labor Day. It is a real crowd pleaser!

Chocolate Dipped Peanut Butter S’mores

INGREDIENTS:
  • 1/2 cup smooth peanut butter
  • 16 graham cracker square (8 whole rectangular pieces, halved)
  • 1/2 cup chocolate-hazelnut spread
  • 8 large marshmallows
  • 1 package white almond bark
  • 1 package chocolate chips or other melting chocolate
  • Decorating suggestions: chopped nuts, chopped pretzels, sprinkles
DIRECTIONS:
  1. Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate hazelnut spread onto one side of the other 8 squares.
  2. Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top or grill. Place 1 toasted marshmallow onto each of the peanut butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
  3. Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
  4. When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you’d like to use. (NOTE: We chose to drizzle melted chocolate over the s’mores and then apply sprinkles.)
  5. Place in the fridge for at least 30 minutes. Then you can store the s’mores at room temperature or in the fridge until you’re ready to serve! (NOTE: I would recommend storing in the refrigerator so the chocolate doesn’t melt. They keep very well without getting soft).

Recipe slightly adapted from Food Network/Ree Drummond

Cookies and Bars · Greek · Holidays · New Favorite

Koulourakia Greek Easter Cookies

cathysmahaLeave a comment

2020 was quite the year, and Easter was no exception.  During the lockdown, my daughters and I cooked different things and did a front porch, socially distanced food swap.  We each ate our Easter Dinner in our own homes, different than our normal family gatherings.

The following weekend, our neighbor invited everyone in our cul-de-sac to partake in a Greek Orthodox Easter dinner.  It was warm enough to gather outside, socially distanced, to celebrate this special day.  For the potluck gathering, I made Koulourakia, Greek Easter Cookies.  The cookies are a wonderful, orange-flavored butter twist cookie.

They were fun to make and similar in design to the Kringla I make at Christmas.  The cookies are especially good with a hot cup of coffee. This year, Greek Orthodox Easter will be May 2, 2021.  I may be inspired to make these yummy cookies once again!

KOULOURAKIA GREEK EASTER COOKIES

3½- 4 cups all purpose flour 420- 480 grams (3½ + ½ cup separated)
1½ teaspoons baking powder
3/4 cup granulated sugar 150 grams
zest of 1 orange
1/2 cup butter 115 grams, cubed, room temperature
2 large eggs room temperature
1 large egg yolk room temperature
1½ teaspoons vanilla extract pure
1/4 cup orange juice freshly squeezed
1/4 cup milk room temperature
1 teaspoon ouzo or Sambuca (optional)

Egg wash:

1 egg yolk
1 teaspoon water
2 tablespoons sesame seeds sprinkled on egg wash

  • Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
  • Sift together 3½ cups flour and baking powder and set aside. The other 1/2 cup of flour is reserved in case we need to add extra flour (see recipe note).
  • In a bowl of a stand mixture, with the paddle attachment, whisk together the orange zest and the sugar.
  • Add the cubed room temperature butter and cream together with the sugar until light and fluffy. This can take up to 5 minutes. Make sure to scrape down the sides of the bowl a few times.
  • Add the eggs, one at a time beating well and scraping down the bowl between each addition.
  • Add the egg yolk and again, beat well and scrape down the bowl.
  • Add the vanilla extract, orange juice, milk and ouzo (if using). Beat together for 30 seconds.
  • On low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky. (Optional: cover dough with plastic wrap and chill for 20 minutes).
  • With a medium sized cookies scoop, portion and roll into a 7-inch log.
  • Shape into desired shapes (braids, pinwheels, twists, etc…) Refer to pictures in the post.
  • Place on parchment lined cookie sheets about 1 inch apart.
  • Brush with egg wash and sprinkle with sesame seeds.
  • Bake for 13 minutes or until cookies are golden brown.  (This was too long in my oven.  I baked for 11 minutes and probably could have done even less.)
  • Allow to cool for a few minutes on the baking sheet before transferring to wire rack to completely cool down.
  • Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.

Recipe from shelovesbiscotti.com

Czech Heritage and Dishes · Holidays · My Roots · Soups and Stews

Slovak Sauerkraut Soup

cathysmaha2 Comments

Czech and Slovak heritage is of great interest to me, given my Father’s family roots.  Late 2020, I participated in ‘Czech & Slovak Christmas’ offered through Global Slovakia Academy.  It was a wonderful class, offering education of the Slovak advent and holidays, celebrations and food.

One of the recipes shared was this Slovak Christmas Sauerkraut Soup.  It is traditionally made for Christmas Eve. I was not willing to wait until next December to make the soup!  The ingredients are things our ancestors would have had on hand:  wild dried mushrooms, sauerkraut, smoked sausage, etc.

I love to tweek recipes and decided to add homemade egg noodles for the last hour of cooking and loved the addition.  The soup was thick enough, so I chose not to add the flour and additional water.  This is a hearty soup and great paired with a hearty roll or rye bread.

SLOVAK CHRISTMAS SAUERKRAUT SOUP

1 package (32 oz) sauerkraut
2 quarts chicken or beef broth
6 whole black peppercorns
4 bay leaves
2 cups of dried wild mushrooms
1 klobásaor chorizo (Note: I used Kielbasa)
½ cup pitted prunes
1 large onion chopped
3 tsp sweet paprika
2 tbsp vegetable oil
Optional:  2 tbsp plain flour and 1 cup water
Salt and pepper
Optional:  I added homemade egg noodles to the soup about an hour before serving
  • If you are not keen on the sour flavor of the sauerkraut, you can wash it before proceeding with the recipe. However, we do recommend keeping it as it is – this is when it contains the most goodness and gives the iconic flavor and smell to the soup. Fry the onion in a large pot over medium heat. Traditionally, Christmas Eve dinner was strictly meat-free. Leave klobása out if you wish to stick with the tradition.
  • Place the sauerkraut, broth, peppercorns, bay leaves, salt and mushrooms into a large pot and bring to a boil. Add the sausage, prunes, and paprika. Lower the heat to gentle simmer and allow to cook for at least 2 hours. Our grandmas used to set the soup on lowest heat and keep it simmering until dinner time. It fills the entire house with quintessentially Slovak Christmas smell. (Note:  I simmered the soup on low for 4 hours).
  • Remove the bay leaves from the soup and discard. Season to taste. Serve.
Christmas 2020
Family · Holidays

Christmas 2020

cathysmaha8 Comments

One year ago, we were all hustling and bustling without a virus care in the world.  Stress was high because we put so many expectations on ourselves for the perfect Christmas experience.

Photo by @davidsonluna

Fast forward to Christmas 2021 and our lives are vastly different.  It’s easy to focus on the negatives, but for a moment, I’ll focus on the positives of the COVID experience and a sheltered Christmas.

  • My family and I are COVID free.  Every day I take the time to reflect on this blessing and pray for good health for all.
  • My family and I have shelter and food.  We have the opportunity to help others in need.
  • We are blessed with doctors, nurses, healthcare workers, first responders, and other essential personnel who are working tirelessly to provide services during this challenging time. They have my complete gratitude for going above and beyond on a daily basis.
  • Vaccinations are on the way giving us hope of control of Coronavirus for the future.
  • Family and friends are even more precious. I love and appreciate each and every one of you!
  • Handwashing and mask wearing are second nature.  When I watch a television show or movie where people are in close proximity, and not wearing masks, I get a little anxious.  Do you?  Wearing a mask and maintaining social distancing is the least I can do for the good of our country.
  • Home has never felt so good.  I’ve always enjoyed being home but I’ve found peace and comfort in my own space.
  • Christmas ornaments are full of memories.  Each year, I think of the moment or the year I acquired each ornament.  Decorating the tree in 2020 was a reflection on a blessed life.
  • Christmas magic abounds with young children. My four young grandchildren are filled with wonder and awe for the holidays .
  • My hair is gray.  If you haven’t seen me in a picture or on Zoom, you may not know that I have gone totally gray.  Gray hair symbolizes the accomplishments and stress that I have lived.  It has given me new found freedom.
  • I’m cooking more.  Cooking has always been a passion and with more time at home, I can experiment.  Curbside pickup of groceries is a new service offered that reduces my risk of exposure to COVID and makes quick work of shopping.
  • I’m posting again on Fork-Lore.  I’m cooking; therefore I’m posting.
  • Technology allows me to catch up with family and friends to stay connected and enjoy social interaction.  Our ancestors didn’t have this luxury during other lockdowns, such as the Spanish (ie., Kansas) flu.
  • Journaling this COVID experience for future reflection started in March and goes on to this day.  Truly, I thought I would only be journaling for 3 or 4 months…Silly me!
  • Podcasts, audio books and long walks are saving me. My favorite podcast list has more than doubled and the number of books read in 2021 is far beyond any previous year.
  • Humor sustains me.  There is nothing more humorous than reflecting on the silly things I do and see each and every day.

This Christmas let us find joy, peace, and good health.  Sending virtual love and hugs to all!

Cathy

Breads · Holidays

Cranberry Orange Bread with Orange Glaze

cathysmahaLeave a comment

Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

Appetizers · Family Favorites · Holidays

Smoked Salmon Dip

cathysmahaLeave a comment

Dips and appetizers are a staple for the holidays.  In 2020, we will not be having the large holiday parties and gatherings, but we can still enjoy our favorite foods and traditions in our homes.

Ina Garten’s Smoked Salmon Dip is an easy, delicious dip that last well in the refrigerator for a day or two.   Smoked Salmon is a favorite of mine, anytime of year, but dip time is holiday time!

SMOKED SALMON DIP

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites and/or crackers.

RECIPE FROM INA GARTEN 

Beverages · Holidays · New Favorite

Skinny Peppermint Mocha

cathysmahaLeave a comment

Peppermint Mocha is my favorite coffee drink of the year but I rarely order it at Starbucks because it’s loaded with empty calories.  After several years of using COFFEE-MATE Peppermint Mocha Sugar Free Coffee Creamer, I decided to try making my own Peppermint Mocha with the help of the internet.  This was a great recipe that I’ll make again and again!

The second recipe is for a Pepper Mocha Creamer which is also good, but the first recipe is my favorite.  For the creamer, I added a packet of Stevia to my coffee before using the creamer.  The creamer is a little strong for my taste, but still good!

SKINNY PEPPERMINT MOCHA

2/3 cup black coffee brewed, medium roast or coffee of choice
2/3 cup unsweetened almond milk
1 tablespoon unsweetened cocoa powder
1 packet stevia or sweetener of choice (I used 2 packets)
1/8 tsp peppermint extract

Toppings (optional)

Reddiwhip use coconut for dairy free
Cacao bites or sprinkles

  • Brew coffee, I used leftover coffee that I stored overnight in the refrigerator and warmed in the microwave.
  • In a small pot, combine milk, cocoa, stevia and peppermint extract.
  • Bring to medium heat for 2-3 minutes until cocoa powder dissolves and liquid becomes bubbly.
  • Pour into a large coffee cup with the coffee then use a handheld foamer to blend until it becomes frothy and foamy. Add additional toppings as desired and enjoy.
  • OR I heated all ingredients together and then poured in a coffee mug and topped with Coconut Reddiwhip.  YUMMY!

Recipe slightly adapted from Skinnyfitalicious

Skinny Peppermint Mocha Coffee Creamer

  • 1 cup unsweetened almond milk or coconut milk
  • 1.5 tbsp unsweetened cocoa powder
  • 1 tsp coconut sugar
  • 1/2 tsp espresso powder
  • 1/8-1/4 tsp peppermint extract
  • 1/4 tsp chocolate extract
  • Place all ingredients in a blender or food processor. Process on high until the ingredients are fully combined.
  • Transfer to a glass container and store in the refrigerator up to 2 weeks to add to brewed coffee or baked goods.

Recipe from Skinnyfitalicious

Family · Holidays · Sauces

Raspberry Cranberry Relish

cathysmahaLeave a comment

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!

RASPBERRY CRANBERRY RELISH

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads

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    tick(‘lb’)

    Maple Pumpkin Oatmeal Breakfast Bars
    Breakfast · Cookies and Bars · Health · Holidays · New Favorite

    Maple Pumpkin Oatmeal Breakfast Bars

    cathysmahaLeave a comment

    Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

    Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

    I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

    Maple Pumpkin Oatmeal Breakfast Bars

    2-1/2 cups gluten-free old fashioned oats, divided
    1 cup milk, any kind (I used unsweetened almond milk)
    1/2 cup pumpkin puree (not pumpkin pie filling)
    1/2 cup pure maple syrup (not pancake syrup)
    1/4 cup coconut oil, melted
    1 egg
    1 teaspoon vanilla
    2 Tablespoons chia seeds
    1 teaspoon pumpkin pie spice
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup pecan halves, roughly chopped (optional)

    • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
    • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
    • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
    • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

    Recipe from Iowa Girl Eats

    Maple Pumpkin Oatmeal Breakfast Bars