During the Greek Christmas Season we celebrate during these special dates; December 25, January1, and January 6th. We gather for many religious events and bake up special traditional seasonal foods and pastries for the holiday celebration.

Christmas Lent begins on November 15th and ends December 24th.  Most Greek Americans celebrate along with the American traditions which includes the decorations, Santa Claus,parties, and the baking of traditional cookies. The Orthodox tradition of fasting and reflection continues in many towns across America as the Greek family prepares for this religious time by accepting communion the week before Christmas.

Our Christmas like many, commemorate the birth of Jesus Christ. The story is retold to worshipers each year during the holiday services during at all the local Greek churches. Christmas Eve service is traditionally a midnight service. But over the years this has changed to make it easier on the communities. The hymns and the Biblical readings declare the Christmas message of hope and renewal. Christmas pageants of the nativity may also be presented by the children. The pageant is not typical Greek, but rather an adaptation of European tradition.

Carols are sung at the end of the service in both Greek and English by the parishioners. The Orthodox carols are rich in theology, and the best known religious Greek carol is ” I Yennisis Sou”. (Your Birth, O Christ”)

The Kontakion carol may also be sung in many churches.

“Today the Virgin gives birth to Him who is above all being, and the earth offers a cave to Him whom no man can approach.
Angels with shepherds give glory, and Magi journey with a star.
For unto us is born a young child, the pre-eternal God.”

 

 

{ 0 comments }

Post image for Poinsettias from the Paul Ecke Ranch in Encinitas, California

During the holiday season here in California, the Poinsettia is the most celebrated flower most associated with Christmas.  Used in floral arrangements on holiday tables, also seen on house porches everywhere, they can be seen in different colors and patterns splattered all over business windows and  malls. This holiday flower came to the  U.S. from Mexico by an American botanist, physician and Minister to Mexico, Joel Roberts Poinsett in 1828. It was then further developed by Paul Ecke and currently grown here in Encinitas at the  Paul Ecke Ranch.

Poinsettia Day was established in July of 2002, by the House of Representatives in honor of Paul Ecke Jr. who is considered the father of the poinsettia industry. Today, the ranch is run by Paul Ecke the III. The plant  has many meanings and uses in Mexico, and can be found in celebrations including the December 12th, Dia de la Virgen, and even goes back to the Aztecs when they used the plant as a red dye. The sap was also used to control fevers.  To read more about this holiday visit: Poinsettia Day.

I decided to go visit our local nursery where I could take several pictures of the different varieties available to us in the area.  Living so close to the Ecke farm, our stores do have a wide selection of Poinsettias to choose from. If you’re ever in the San Diego area  during the holidays the Ecke Ranch is open for holiday tours from November 28th -December 2nd.

Below I found this short video of the Ecke Ranch and how they develop new varieties and grow these beautiful flowers in their greenhouses.

 

“Winter Rose”

“Cinnamon Star”

 

 

” White Blush”

“Silver Star”

“Early Winter”

 

“Peppermint”

 

This video takes you to the Paul Ecke Ranch in Encinitas. It’s quite a treat to visit theses greenhouses and view how this holiday favorite is grown.

 

 

{ 4 comments }

Top 15 Gifts for the Kitchen

by Mary Papoulias-Platis

Post image for Top 15 Gifts for the Kitchen

Top 15 Gifts for the Cook in your Family

Here is my list of wonderful gift suggestions that I have used in my kitchen, and are my favorites for this holiday season. Browse my marketplace for new ideas from cookbooks, appliances and kitchen products that I have hand-picked for you and your home. By the way, the door design was created by my dear friend J.R. for the holidays. He suggests to use whatever you can find in your garden to reflect what you enjoy displaying in your home.

 

1.
Having freshly milled grains for your breakfast or other meals can enhance your health and improve your culinary dishes.

2.
This pepper mill is made in Greece for over 300 years. The classic design is functional as well as beautiful to have on your counter.

 

3.
Wrap your artisan cheeses in this coated paper to protect and extend the life of your specialty purchase.

 

4.
I can’t live without these deep and strong pie plates. They bake the crust perfectly brown, and they never stick.

5.

Salt pigs are perfect for the cook who wants just a pinch of salt for his dish.

 

6.

This tea pot is instant and serves many guests at once. I use it everyday for my teas, cooking, and instant hot water.

7.

The greatest gift any cook could ask for!  I have blended soups, ground coffee, made smoothies, and many mores uses you can only imagine.

 

8.

Want instant pops to serve to your family?  This maker does the trick. Just keep in the freezer and bring out, pour the mixture in, and in minutes your pop is ready.

 

9.
How nice to be able to serve crepes for dinner or dessert everyday. This is a fun to entertain with for any party!

 

10. This collection is my favorite for parties and entertaining with. I have several pieces and they will look terrific in your home.

 

11.
Now this is a library for every home. I have seen this collection and I can spend hours reading it, with it’s spectacular photos.

 


12.What could be better than making your own yogurts and adding your favorite flavors.

13.
This digitally controlled 9 tray food dehydration system can’t be beat.

 

14. 

Interesting? This is the latest Sous Vide technology for cooking your meat evenly and slowly.

 

15.

Every kitchen should have a Bundt pan and why not the anniversary edition!

Happy Holidays!


{ 2 comments }

Poinsettias and Antiques

by Mary Papoulias-Platis

http://www.rubylane.com/shop/timeinabottle#aboutus.http://www.ecke.com/ecke/,http://www.cityoftemecula.org/

Do you enjoy antiquing?  I have spent many days out and about with a dear friend of mine, Melissa Mandolf Smith, who has taught me how to comb through many antique malls looking for items to collect and get inspiration from. Melissa runs an online store at Ruby Lane called Time in a Bottle,  selling her unique and gorgeous perfume bottles, which have been in several motion pictures, magazines, and shows.

One particular interest that I have are old postcards from the past. Postcards can take me back to my childhood but best of all inspire me with my food developing and blog postings. Digging through boxes of various themed cards and locating a  special artists or just an old beautiful card with a sentimental message is all worth the time spent searching. This card was a great find because it’s from the area in which I live, and it was sent to someone in California. This is the one I have chosen to share with you for this month.  A local card stating that this is the largest poinsettia field in the world, near San Diego, which in fact is in Encinitas. The back of the card reads:

The poinsettia, known as America’s Christmas flower, is in full bloom in San Diego during the Christmas season. Each year J.E.Dryer president of the San Diego Heaven on Earth Club, makes free public distribution of thousands of poinsettia cuttings.

 
 
 
 

Today, the Paul Ecke poinsettias are a vibrant red with large billowy leaves and extra-large global blooms. They are the original flower and can be found at many of your special garden stores. This display is in my local Armstrong Garden Center. You can learn more about these plants at the Paul Ecke Ranch in Encinitas, California.

 

Antiquing with Melissa and Michelle in Temecula!

The City of  Temecula in San Diego is proud of it’s large antique malls and shops in their downtown area. If you follow their calendar they have many special events throughout the year celebrating the olden days of their historical buildings and traditions.

 

 

 
 

{ 0 comments }

Heirloom Apple Harvest Cooking Class

by Mary Papoulias-Platis

Post image for Heirloom Apple Harvest Cooking Class

Welcome to one of our most fun classes we have had, the Heirloom Apple class. Inspiration for this class came from one of my favorite farmers in the area Smit Orchards. Their apple display was so incredibly beautiful at my last visit to the market, I couldn’t resist but teach about the many varieties of apples we have growing here in San Diego. We used many different varietals during the class and we had different outcomes. A fun day of experimental cooking with my great guests!

Saying hello to a new student and assistant.

 

 

Plating up their apple salad for the class.

Baked apple chips just coming out of the oven to  top the cake with.

Watching the soup as it thickens and becomes smooth.

Apple hand pies ready for the oven.

 

Pouring in the cream for the final stage of the soup.

Stuffing the hand pies with the apple stuffing.

Beginning our class with a demonstration of my favorite Wassail recipe.

Always checking the cake for doneness.

The beautiful apple salad with radicchio.

Doing a demo on how to seed and roast a butternut squash.

Preparing the main dish, halibut with apples.

Introducing the array of apples I had just gathered from Smit and other farmers at the farmers markets.

For classes coming up visit RSF Cooking Class Schedule.

{ 1 comment }

Kalo Mina! Happy New December!

by Mary Papoulias-Platis

Post image for Kalo Mina! Happy New December!

“Kalo Mina”, is a Greek greeting which means Happy New Month. We greet all the neighbors and friends as a friendly reminder to start the new month off to a good start. This is commonly the morning hug first thing in the morning to family members.

God gave us memory so that we might have roses in December.

 
 
 
 
 
 

{ 0 comments }

Thanksgiving Thoughts

by Mary Papoulias-Platis

Post image for Thanksgiving Thoughts

Thanksgiving Thoughts is a time to reflect on all the wonderful memories of the season. Time is stop and thank a friend, sister, brother, parent  for all they have done for you. Time to give a special hug to those who are in need of a little love. Or take a few minute to read this lovely poem at your table this Fall.

Most of All

Thanksgiving Day brings to mind

the blessings in our lives
that usually go unnoticed:
a home that surrounds us
with comfort and protection;
delicious food, for pleasure
in both eating and sharing;
clothes to snuggle up in,
books and good entertainment
to expand our minds;
and freedom to worship our God.
Most of all we are thankful
for our family and friends,
those treasured people
who make our lives extra special.
You are part of that cherished group.
On Thanksgiving, (and every day)
we appreciate you.

by Joanna Fuchs

 

{ 0 comments }

Post image for Holiday Party Appetizer Cooking Class – Dec. 7 2011

Chef Mary

Invites you
to attend
a hands-on cooking class

Winter Holiday Appetizer Party

Wednesday, December 7th

11:00-2:00

Menu:
Savory Basil Cheesecake with Baguettes
Grill Jumbo Shrimp Marinated in Ouzo
Spiced Mediterranean Meatballs
Smoky Eggplant and White Bean Dip
Smoked Salmon Rolls
Soy Sauce Chicken Wings with Guacomole
Mushroom Trio Saute with Toast

Roasted Peppers

 

 Included in the class:
A Complete Recipe Packet
A Cooking Demo: How to Cure Your Own Salmon
A sit-down luncheon with the Chef and Guests

Cost:  $55.00 per person

Dress casually and/or bring an apron


Register Here!



See More Cooking Classes


{ 1 comment }

Post image for 10 Tips for a Stress-Free Thanksgiving Dinner – Part Two

We are nearing the big day, and it’s time to get down to the details of your big Turkey dinner. The following tips can be moved around according to your cooking schedule but keep in mind the length of time you can keep foods safely in or out of the refrigerator, without spoilage. If you need more information please visit, Thanksgiving Day Food Safety Tips. I broke down the menu into several categories so that the week is easier to handle and shopping is done throughout the week so your foods are at their freshest point. Also, for more recipes see Thanksgiving . Order your turkey early (this week) and don’t forget your pick-up date! Visit Part One to get started.

Days Ahead

 

pie-baker-1

You can now get started on your appetizers and desserts .

  1. Bake your cakes, wrap them tightly and freeze. Defrost and add frosting the day before.
  2. Make your cheesecakes 2-3 days ahead and refrigerate. ( They taste better made ahead of time! )
  3. Pies can be made (but not baked) and placed in the freezer up to weeks ahead of time.
  4. Cookies can made ahead and wrapped tightly in a container.
  5. Freeze as many appetizers as you can. (meatballs, cheese triangles, grape leaves,etc.)
  6. If you’re making soup you can cook it and freeze afterwards, to be reheated later.
  7. Make breads, muffins, cornbread, etc. and wrap tightly and freeze.
  8. Make stock or broth for your soup or gravy and freeze.
  9. Make any ice creams or sorbets.
  10. Freeze as many main dishes other than the turkey. ( leek pie, spanokopita, pastichio,etc.)

The Day Before

 

vintage chestnuts

  1. Assemble  all casseroles and refrigerate. For example: yams or potatoes. (If you are limited in oven space, bake today,cover and refrigerate. Re-heat the next day.
  2. Make the cranberry sauce and refrigerate.
  3. Prepare the chestnuts for the stuffing or chestnut soup. Make a cut in the shape of an x on the flat side of each nut and bake until tender.
  4. Clean all vegetables for salads, and sides. Place in plastic bags ready to go for tomorrow.
  5. Prepare, clean and chop all the vegetables such as celery and onions for the stuffing. Refrigerate in bags.
  6. Bake all pastry, pies, cheesecakes, breads,etc. cool, and store. Frost cakes.
  7. Make any dips, sauces, fillings for your appetizers.
  8. Marinate any ingredients for your appetizers.
  9. Defrost the soup in the refrigerator for tomorrow.
  10. Bake off any main dishes you have in the freezer. Cover and place in the refrigerator.

 

Thanksgiving Day

 

turkey dinner

  1.  Get up early and start your day making the stuffing, so it may cool.
  2. Depending on the size of your turkey– work backwards how long your turkey will need to cook  and remove from the refrigerator.
  3. Wash inside and out, salt and pepper, and add the cooled stuffing. Put on timer.
  4. Assemble appetizers and have them ready before guests arrive.
  5. Make wassail or prepare your drink table.
  6. Bake or re-heat casseroles with turkey one at a time, or after turkey is out and resting, place casseroles in oven.
  7. If serving mashed potatoes, cook and assemble. Keep warm in a slow cooker, or in a bowl above a second pot of slow boiling water,covered.
  8. When the turkey is done, remove from the oven, cover, and let rest.
  9. While the turkey is resting, prepare and cook all vegetable dishes.
  10. Remove the juice or leave in the pan and remove the turkey and make your gravy.
  11. Remove stuffing and plate.
  12. Serve the turkey whole and carve at the table/ or cut up the turkey and serve on a platter.

 

The year has turned its circle,

The seasons come and go.

The harvest all is gathered in

And chilly north winds blow.

Orchards have shared their treasures,

The fields, their yellow grain,

So open wide the doorway —

Thanksgiving comes again! Old Rhyme.

{ 4 comments }