Tag Archives: honey

HOPE

Hope is a thing with feathers…..

EmilyD

 

I was going through my files and found a recipe  for HOPE cake.

Not dated, not accredited, just a print out. I have no memory of ever  making it….it sounds great, though – Pineapple and orange pound-cake with a cream cheese honey icing….is HOPE Honey-Orange-Pineapple …???Eggs????

Google and discover.

Monday, really Big Fourth Celebrations here in America’s Hometown (that would be Plymouth, not to be confused with all those other America’s Hometowns). Parade with lots of fire trucks and police trucks, all with sirens blaring. Politicians smiling big, waving like the Queen of England, shaking hands; floats with people tossing candies into the crowd. Youth sports teams and other groups of young people, waving their trophies high. Bands, oh those bands. Marching bands, jazz bands, and even rock bands on floats…..and a group from the Priscilla Beach Theatre did a number from A Chorus Line in front of the Grandstand.

pbtchorus line

 

ONE

(Singular Sensation)

Kay and Bunk were there on their red, white and blue bicycles…this image is from another year…..there’s photo another of Bunk at July 4th – Plymouth MA

Bunky and Kay 4July

Cheering, waving.

Dragonflies like crazy all morning. HUGE dragonflies.

The woman seated near me up on Cole’s Hill passed her sunscreen over to me as the morning wore one, Hawaiian Tropics coco-nutty SPF 50 or 70 or 85 – something uber screening for pale Irish skin.Hawaiian tropic several

…..Hawaiian Tropic, an old summer friend, shared by a new friend by location

Milling with the post parade crowd, old friends to catch up with.

Time to head home, buy some OFF and take a little nap to go back for the Phil concert.

july-4th-ply-WATD-2016-phil-concert-full-v3-500x.jpg

Sprayed the OFF on, milled about, kept seeing people I knew, but not able to get up to them before they were lost in the crowd. And it was a crowd. Finally picked a spot where I could see the firework barges in the harbor that didn’t have trees crowding the view overhead AND see the bandstand.

A Bus comes down the blocked off street – the Philharmonic arriving!

They played all the  usual suspects, as well as a Star Trek tribute (50 years since the show first aired) and a tribute to the King – Elvis Presley.

Last number – The 1812 Overture, of course.

And then the fireworks begin.

OOOOOWWW!

AAAAAAHHH!

OOOOOOOOOOOOOOOOOOOOOO!

 

And then – and then a really big display, mostly low down, close to the water.

And I thought to myself,” It almost looks as if the barge is on fire.”

Plymouth-photo---Denise-A--Maccaferri--1--jpg

Denise Maccaferri Photography

july4th 2016

Then nothing.

People around me started saying it was a pretty short show this year and were getting up to leave.

I had to get up so I wouldn’t get trampled by the people climbing up the hill to get to their cars.

Almost every announcement about the fireworks during the day included remarks about how expensive they were, it wasn’t too late to donate…..so a short show WAS a possibility.

I only live a couple of blocks from the waterfront, so I was home lickety-split.

An hour or so late, I found it there really was a fire on the barge.

And thus begins a week of promise that just kept going downhill……

As if Orlando weren’t bad enough, St. Paul, Baton Rouge and then Dallas….too much red blood on too many American streets….

Early this morning a little bird held on the the edge of my window screen,

House_sparrow04

and I thought of Emily Dickinson…Hope is a thing with feathers…..

 

“Hope” is the thing with feathers –
That perches in the soul –
And sings the tune without the words –
And never stops – at all –
And sweetest – in the Gale – is heard –
And sore must be the storm –
That could abash the little Bird
That kept so many warm –
I’ve heard it in the chillest land –
And on the strangest Sea –
Yet – never – in Extremity,
It asked a crumb – of me.
– Emily Dickinson

And I remembered the cake –

A  Cake called HOPE

It was from Tinky Weisblat’s blog  In Our Grandmothers Kitchens to celebrate the Inaugural of Barack Obama back in January of 2009…
Tinky had also e-mailed me on Thursday to ask me to judge in a Pie Contest.

I said YES.

I’ve been to Pudding Hollow before for judging Puddings….and I love Pies
Pudding hollowjudgesweb

Edie Clark on my left; Michelangelo Wescott to my right – was this 5 years ago?

Feathers of hope, wafting this was way and that

 

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Filed under Cake, Holiday, Pie, Recipe, Summer

Bee looking for Spring, Honey

Me, too, Bee, me, too.

beehive27-alimenti,_miele,_Taccuino_Sanitatis,_Casanatense_4182.

Golden treasures I contain,
Guarded by hundreds and thousands.
Stored in a labyrinth where no man walks,
Yet men come often to seize my gold.
By smoke I am overcome and robbed,
Then left to build my treasure anew.
What am I?

A beehive

bees

Bees – honey bees, not bumble bees – were introduced to this continent. We don’t tend to think of them as invasive, because without them the apple trees (introduced) and orange trees (introduced) and many other fruits and veggies would just not thrive.

Bumblebee_closeup

Bumble bee

Bee-apis

honey bee

And without honey bees we’d have no golden treasure of honey.

Honey-miel

Mmmmm – honey.

Radish-Celery Salad

one large stalk celery, sliced very thin

4 or 5 radishes, sliced very thin

celery leaves/parsley leaves, chopped finely – it should be one third radish/one third celery/one third leafies

optional – one teaspoon capers OR chopped olives OR not

Slice, chop and mix together.

A little salt and pepper.

Dressing – 1/2 teaspoon whole grain mustard

1 Tablespoon wine vinegar

1 teaspoon honey

2 Tablespoons olive oil

Mix the honey and vinegar into the mustard. Drizzle the oil in until all blended. Pour over the sliced/chopped radish and celery, toss well.

Other add ins or leave outs – chopped shallot or onion or minced garlic  – just to season. A little shaved Parmesan  or Romano cheese is good, too.

 Serves one.

I eat this alone; on crackers; on a bigger leafier salad; on a microwaved baked sweet potato…did you know that salads started out as condiments? When the baby greens and radishes start coming out, I cut the honey out…an sometimes the dressing altogether.

inspired by a Radish-celery salad in the Boston Globe,   February 27, 2008 – Jill Santopietro

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Filed under Recipe, Spring

S’wonderful

S Cookies

No, not scookies, or even s’cookies, but S cookies.

Cookies in the shape of an S.

Stella D'Oro Breakfast Treats are technically an S cookies - but these aren't the ones I mean. This time.

Stella D’Oro Breakfast Treats are technically an S cookies – but these aren’t the ones I mean. This time.

And being Italian, there’s more then one….

S cookies - almond

S cookies – almond

S anisecookies

S cookies – anise

S cookies....I've already lost track and we're not even out of the A varieties....

S cookies….I’ve already lost track and we’re not even out of the ‘A’  varieties….

The cookies I’m taking about are also known as Susameille. Or Susamelli.  Or Suziemella. Or Suzie Cookies.

susamielli

Real Susameille are a honey of a cookie

These are my favorite cookies of the Christmas Season. I’ve discovered several versions of them and several versions of the back-story as well.  First, a cookbook version.

Suziemella

(Suzie Cookies)

 

15 oz blackstrap molasses

1 cup oil

2 eggs, beaten

1 cup sugar

½ tsp baking soda

1 tsp salt

1 Tbsp black pepper

5 whole orange rinds, grated (about ½ cup)

6-7 cups flour

1 cup filberts, sliced

  1. Preheat oven to 375°. Grease baking sheets.
  2. Mix molasses, oil, egg, sugar, salt, pepper and orange rinds. Blend well.
  3. Add flour to form a dough that can be rolled.
  4. Oil fingers. Take pieces of dough and roll like a pencil.
  5. Shape rolls into a 4-5” S
  6. Place a sliced filbert on the top and bottom of the S.
  7. Bake about 15 minutes, until just brown.

These are great wine ‘dunkers.’

Origin: Carmela Derrico

From Anna Tosti Goodman, Lake Worth/Boynton Beach Lodge #2304. In Preserving Our Italian Heritage. A Cookbook. Sons of Italy Florida Foundation. 1991.p. 178.

Preserving our Italian HeritageAccording to some sources (and these guys are all cut and pasting each other), Susameillas

are traditional Neapolitan Christmas cookies,also in Ischia, so close enough to Gaeta, that this is the place

and are S-shaped (that much we’ve got)

For two possible reasons:(I think they mean for one of two possible reasons)

First, in the past they were called sesamielli, and covered with sesame seeds.

But where else do sesame seeds show in the dolci of Gaeta?

Sesame seeds  – semi di sesamo

susamielli with seasame

S cookies with sesame

Second, they were (and are) called Sapienze, because they were made by nuns of the Monastero della Sapienza.

This is already longer and more confusing then I want it to be. And there’s more. My back-story version.

  1. These are the cookies that my Auntie Anna made at Christmas. She’s the one who passed the recipe down to various of us.
  2. Auntie Anna got the recipe from my Nonna. These were the cookies she used to make. Please note: Nonna died before I was was two, so I only know Auntie Anna’s version.
  3. Working with honey can be tricky. Auntie Anna’s recipe gave all the right ingredients, but technique is something else altogether.
  4. Auntie Anna’s brother Cosmos LOVES these cookies, and since his birthday is December, his wife Jane has been making these cookies for decades as well.
  5. Jane’s version appeared in Lo Specchio, the newsletter of the ITALIAN GENEALOGICAL SOCIETY OF AMERICA  back in Summer 2001. The version I’m using is based on one Auntie Anna shared with me, and my cousin Flora, and Flora and I talked together and then I made them some more….

Susamelli

1 Lb. honey

1 bottle light molasses (Grandma’s unsulphured)

1/2 cup oil

½ oz almond extract

2 tangerines (preferably organic)

1 ½ tsp baking powder

½ tsp salt

6 C flour

Almond halves

  1. In a large bowl, mix liquid ingredients together.
  2. Wash and peel tangerines. Cut peel into small dice and add to liquid ingredients.
  3. Mix together flour, baking powder and salt.
  4. Gradually add the dry mixture to the liquid one until it is all well blended.
  5. Refrigerate for at least 2 hours and up to 24 hours.
  6. When ready to bake, preheat oven to 350°.
  7. Shape dough by rolling walnut sized pieces between oiled hands (I fill a small saucer with oil to dip my palms in – think Kim Kardashian backside oiled…pretty slick indeed) and shape into an S.
  8. Put on a prepared cookie sheet – We’ve been using the no stick Reynolds wrap to good success- these can bake up sticky. Put three almond halves in the crooks.
  9. Bake for 10 minutes at 350.
  10. They shouldn’t brown – just be firm.
  11. Yields 2 ½ dozen

From my Auntie Anna, more or less, and commentary from just about everyone else.

susameile with almonds

This is from a bakery in Connecticut – I didn’t realize the 2 images were joined. By next Christmas I will be taking my own pictures!

Any way you try them, S Cookies  are S’wonderful!

Have a honey of a New Year!

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Filed under Christmas, Recipe

Beer Pizza, Honey

 

More hunny, Rabbit?

More hunny, Rabbit?

Another beer pizza, one that also has honey it. I’ve only recently started putting sugar 0r in this case, honey, in my pizza doughs. Not enough to alter the flavor so much, but to encourage better browning, which also makes it a little crisper.

Beer Pizza Dough with Honey

1 (¼-oz.) package active dry yeast
¾ cup warm beer with 1/4 cup water (the liquid should equal a cup – depending on your beer it could be 1/2 and 1/2 or even all beer)

1 tsp. honey

2 tbsp. extra-virgin olive oil plus more for the bowl

1 tsp.  salt

3 cups bread flour, plus more as needed

12 minutes at 500

  1. Mix the yeast with the beer in a small bowl. Let get all good and frothy – 5-15 minutes.
  2. Add the honey, the olive oil and the salt.
  3. Put the flour in a large bowl. Add the liquid mixture. Mix it all together until it’s dough.
  4. Turn onto a floured surface and knead until it’s tight and as as smooth as a baby’s bottom.
  5. Wash out and oil the bowl, put the dough back in and turn so all sides are slick and less likely to get crusty (crusty – good in pizza, bad in dough).
  6. Let rise 1-2 hours  OR
  7. Put in the fridge overnight and up to 2 days. Bring to room temp (1 -2 hours depending on your room) before continuing. Whatever works for your schedule.
  8. Preheat the oven to 500° F.
  9. Divide the dough into 4 parts for 4 12″ pizzas ( or more or fewer, depending on your final product. I’ve been making fewer, smaller pizzas and keeping the ‘leftover’ dough in the freezer for the next pizza meal.)
  10. Roll the dough or stretch or pat it – you should be developing a technique all your own by now….
  11. Top and bake Here’s the link to the Six Onion Pizza from Saveur that the dough came from.

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Filed under Influencers, Pizza, Recipe