From timeless classics to innovative mash-ups, Blazers look forward to some delightful treats this holiday season
As the season of merry is approaching fast, Blazers are diving into the comfort of the holidays. What better way is there to celebrate the holidays besides sharing some classic festive food with friends and family? In this long-awaited new installment of “SCO-Yummy!,” I present Blazers’ most anticipated recipes of this holiday season.
From Hanukkah to Yule, Blazers certainly bring diversity to the dinner table. Whether it is a recipe that has been passed down for decades or a frozen store-bought treat, here are some feel-good Blazer recipes to get you into the holiday spirit.
This was definitely the crowd favorite this year. Latkes, best known as a staple Hanukkah food, are made with potatoes, onion and breadcrumbs, among other ingredients. These crispy treats are fried in oil to commemorate the miracle that one days worth of oil lasted for eight days.
Freshman Ben Broderick-Sokol celebrates Hanukkah, Kwanzaa and Christmas every year. He says that he always looks forward to eating latkes. Freshman Julia Gelfong asks for latkes every year. “Occasionally, I like eating latkes with applesauce. My dad usually makes them every year. We don’t have a special recipe, and we usually buy frozen potatoes and mix it with egg,” Gelfong says. Whichever way they are made, Latkes have a fried crisp exterior and a light, creamy inside. Top them with a cold, acidic dollop of sour cream or a chunky, sweet applesauce.
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
Sophomore Hadley Satrom celebrates Yule and Christmas every year. For Christmas, she makes Norwegian krumkake, a waffle cone made out of butter, eggs, sugar and cream. The thin wafer-like cookie is rolled into a cone, stuffed with chocolate or sweets and is usually cooked in a two-sided iron griddle. As pretty as it is delicious, Krumkake is a delicate, crunchy cookie. Satrom says her family usually fills krumkake with cinnamon or berries and whipped cream, “I have a really super old family recipe for krumkake. Our family actually has our great grandmother’s original iron griddle press for making the krumkake cookie. It even has old Norwegian writing inscribed in it,” Satrom says.
Although this online recipe is not Satrom’s timeless family recipe, here is how to make Krumkake:
1/2 cup unsalted butter
1 cup white sugar
1 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring, optional
There are many takes on corn pie, from Amish and Dutch to Trinidadian recipes. The McDonalds in Korea has even attempted their own spin on this classic comfort food. Senior Nekkeisha Low says that during the holidays, her relatives all come over to make corn pie together. “It’s eggs, milk, corn and different vegetables. We then bake it just like a pie. We eat it every year with my relatives, and I really look forward to it,” Low says.
Trinidadian Corn Pie Ingredients:
4 oz butter
½ cup chopped onions
¾ cup finely diced red bell pepper
1 cup whole or evaporated milk
¾ cup finely ground cornmeal
1 ½ cup creamed corn
1 cup frozen or canned corn
1 tsp salt
½ tsp black pepper
1 cup Cabot habanero cheddar cheese, shredded
French teacher Mbaya Subayi says that he celebrates the holidays with all of his relatives and extended family, “The whole family gets together, and we eat chicken, beef and vegetables. We have the “regular” French meal. I’m not a big food guy, but we eat everything people in France eat, just a lot more of it,” Subayi says.
In France and francophone countries, families celebrate Le Reveillon, a long dinner followed by entertainment and dancing. Le Reveillon is held on the nights before Christmas Eve and New Years Day. For larger families like Subayi and his family, the French usually stuff chestnut, veal and parsley into un poulet (chicken) and roast it.
Chestnut Stuffed Chicken Ingredients:
2 chickens, (3 pounds each)
Coarse salt and ground black pepper
6 tablespoons extra-virgin olive oil
32 whole peeled chestnuts
4 bay leaves
4 shallots, thinly sliced
4 cloves garlic, minced
1 cup sherry
4 tablespoons chopped fresh thyme
2 tablespoons ground coriander seed
Steamed Whole Fish
The Chinese have idioms for every occasion and the turning of each year is no exception. Chinese families eat a whole steamed fish at the start of each year as a symbol of luck and prosperity for the new year. In the idiom 年年有魚 (every year there is fish/luck) the character 魚 (yu) meaning fish is a homophone with the character 余 (yu) meaning luck. By eating a whole steamed fish each year, Chinese families are wishing themselves and their loved ones luck in the upcoming years.
Junior Nicole Tran pairs the steamed fish with garlic pea shoots and braised pork belly, “It is usually expensive, but I like to have [Shanghai-nese Braised Pork Belly] and [pea shoots] cooked with garlic and curry,” Tran says.
Steamed Fish Ingredients
1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil
When you’re cozying up next to the fire this winter, be sure to give these recipes a try. It’s amazing to see the mix of cultures and beliefs come together in the form of food. I promise you that these recipes are all SCO-Yummy!
Joy Xu. Hi! My name is Joy, and I'm a junior staff writer. Aside from writing articles, I enjoy playing violin for pit orchestra and making desserts for my friends and family. During the school year, I run Blair's DECA club, and I participate in many business-related … More »