December 5, 2007
Page A5
Celebration Feast
Kwanzaa derives from the Swahili word for first
fruits o f the season. Devoted to the celebration of
African-American culture and community. Kwanzaa
is a culinary festival as much as it is a cultural one.
Kwanzaa is a seven-day festival celebrating a lime o f
endings and beginnings. Il is a time o f celebration, commu­
nity gathering and reflection.
Share in the bounty o f the earth with these scrumptious
Kwanzaa recipes at your celebration feast. This Kwanzaa
recipe collection embraces the rich flavors o f southern New
Orleans cuisine.
F ood
Southern Kale
"If there is only one argument to
make fo r the healthfulness o f
Southern food, it's the variety
and sheer amount o f leafy
greens. I prefer kale, hut mus­
tard, turnip and collards all have
their champions, and many
cooks mix them. ”
Ingredients
Directions
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 2 ounces country ham pancetta or pro­
sciutto, diced (about 1/2 cup)
• 15 cups stemmed, torn and rinsed kale
( 1-2 bunches)
• 2 cups water
• 1/4 teaspoon crushed red pepper
1. Heat oil in a wide deep skillet over medium-high heat. Add garlic, stir, and
immediately add ham (or pancetta or prosciutto). Add kale hy the handful, stirring
to ntake room for more leaves.
2. When all the kale has been added, add water and crushed red pepper; stir to
combine. Bring to a simmer, coverand cook, stirring occasionally, for 15 minutes.
3. Uncover and continue to simmer, stirring occasionally, until most of the water
has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.
Chicken and Sausage Gumbo
Directions
1. Place chicken in a deep skillet with enough cold water to cover; bring to a boil and
cook 2 minutes. Remove from heat; cover and let stand 40 minutes. Strain broth into
a large bowl and reserve. Remove chicken. When cool enough to handle, remove meat
and tear into large pieces, discarding skin and bones.
"This lusty stew from
New Orleans gets its
unique flavor from roux
--flour and oil slowly
cooked to a rich, dark
brown. ”
2. Over medium heat; heat oil in large Dutch oven. Add flour and cook, stirring
constantly, until mixture becomes a nutty brown color, 15 minutes. Add onions, green
bell pepper, and celery. Cook about 10 minutes, stirring occasionally; until vegetables
are just tender. Add garlic and cook I minute more.
3. Gradually whisk in 4 cups of the reserved chicken broth. (Cool remaining broth.
Cover and freeze for another use.) Add chicken meat, salt, thyme, and red pepper (if
desired); bring to a boil and simmer 10 minutes. Add sausage and okra; continue to
cook until okra is tender, about 15 minutes. Serve over rice.
Directions
Caramel Rice Pudding
1. In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes.
Carefully stir in milk and cinnamon (mixture may splatter,.
2. Bring to a boil. Cover and cook over low heat about 30 minutes or until most of the milk
is absorbed, stirring occasionally. (Mixture may appear curdled.)
Ingredients
"This pudding deliv­
ers a double delight
o f caramel flavor —
first in the crunchy
top, then in the
pudding itself. ”
Ingredients
• 1 whole chicken (3-lbs.), quartered
• 3 Tbs. vegetable oil
• 1/3 cup all-purpose Hour
• 2 cups chopped onions
• 3/4 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1 tsp. minced garlic
• 3/4 tsp. salt
• 1/4 tsp. dried thyme
• 1/8 tsp. ground red pepper (optional)
• 8-oz andouille or smoked garl ic sausage,
halved lengthwise and sliced I /4-inch thick
• 1 package (10-oz.) frozen cut okra,
thawed
• Cooked rice
• 1/2 cup Arborio rice or short-grain rice
• 1 Tbs. butter or margarine
• 3 cups milk
• 1/2 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/3 cup caramel ice cream topping
• 1/3 cup sugar
• 2 drops hot water
3. Remove saucepan from heat. Stir in vanilla. Swirl in caramel icecream topping. Transfer
to four individual serving bowls. Keep warm.
4. In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to
melt, shaking saucepan occasionally to heat sugar evenly. Do not stir until sugar begins
to melt.
5. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color.
Remove pan from heat. Stir in the 2 drops of hot water.
6. Quickly drizzle the topping over each serving of rice pudding.
Skillet Corn Bread
Moroccan-Rubbed Grilled
Steak & Sweet Potatoes
"A Moroccan-inspired
spice rub, coats the
steaks and is tossed with
the sweet potatoes as
well. The foil-packet
cooking method fo r the
sweet potatoes yields
excellent results (and
few er dishes). Make it a
Meal: Sauteed greens,
such as arugula, kale or
spinach, and a glass o f Zinfandel round out the meal. ”
Ingredients
• I teaspoon ground allspice
• I teaspoon ground cumin
• I teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• I pound strip steak, trimmed of visible fat and cut into 4 portions
• 2 medium sweet potatoes (about I pound total), peeled and very thinly
sliced
• I medium red onion, halved and very thinly sliced
• 4 teaspoons canola oil
• 1 teaspoon freshly grated orange zest
"Let some o f the
honey butter melt
over the cornbread,
and then pass more
to spread on indi­
vidual servings. ”
Ingredients
•
•
•
•
•
•
I Tbs. butter
1 Tbs. cooking oil
1 cup all-purpose flour
I cup cornmeal
2 Tbs. sugar
I Tbs. baking powder
• I tsp. cracked black pepper
• 1/2 tsp. salt
• lcupm ilk
• 1/4 cup cooking oil or shortening,
melted
• 2 eggs, slightly beaten
Directions
1. Preheat oven to 425F. Place I Tbs. each of butter and oil in a large
ovenproof orcast-iron skillet. Preheal skillet in oven for 5 minutes; do not
heat longer or mixture may bum.
Honey Butter
Ingredients
• 1/2 cup margarine or butter, softened
• 2 Tbs. honey
2. In a medium bowl, mix together Hour, cornmeal, sugar, baking powder.
1/2 tsp. cracked black pepper, and salt. Make a well in the center of the
dry mixture; set aside.
Directions
1. In a medium bowl beat the 1/2 cup softened butter with an
electric mixer for 30 seconds on medium speed. Add honey; beat
on high speed for I minutes more or until fluffy.
3. In another bowl blend together the milk, the 1/4 cup cooking oil or
melted shortening, and the eggs. Add egg mixture all at once to dry
mixture. Stir just until moistened, (the batter will be slightly lumpy.,
2. To serve, immediately place a dollop of honey butter in the
center of the hot cornbread: serve the remaining honey butter
with meal.
4. Spoon batter into the prepared pan and spread with spoon. Sprinkle
with remaining I /2 tsp. cracked black pepper. Bake 20 minutes or until a
toothpick inserted in center comes out clean.
SEASONS J
N E W _______
I M A R K E T I
Directions
1. Preheat grill to high.
2. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cay­
enne
in a small bowl. Sprinkle steaks with 4 I /2 teaspoons of the spice mixture.
Toss sweet potatoes and onion with canola oil, orange zest and the
remaining spice mixture.
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3. To make a packet, lay 2 24-inch sheets of foil on top of each other (the
V W e fill p r e s c r ip tio n s — in c lu d in g a n tib io tic s ,
double layers will help protect the ingredients from burning); generously
coat the (op piece with cooking spray. Spread half of the sweet potato
mixture in the center of the foil in a thin layer. Bring the short ends of foil
together, fold over and pinch to seal. Pinch the seams together along the
sides to seal the packet. Repeat with two more sheets of foil and the
remaining sweet potato mixture.
4. Place the packets on the hottest part of the grill and cook, switching
the packets'positions on the grill halfway through cooking, 5 minutes per
side. Place the steaks in the front or back and cook, turning once, about
3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and
let rest while the packets finish cooking. Open the packets (be careful of
steam, and serve alongside the steaks.
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