All the world loves a holiday, and culinary traditions are the glue that binds cultures together.
Recipe provided by Midwest Grill co-owners/chefs Marcelo and Gilmar Pinto
910 Broadway/Rt. 1, Saugus, 781-231-2221, midwestgrillrestaurant.com
2 tsp. sugar
4 ice cubes
2 oz. cachaça
1. Slice lime into 8 pieces.
2. Mix lime and sugar in a short glass and mash together.
3. Add cachaça and ice.
4. Stir well. Saúde!
Mediterranean Pumpkin Baklava
Makes 3 dozen
Recipe provided by Ithaki Modern Mediterranean owner/chef Petros Markopoulos
25 Hammatt St., Ipswich, 978-356-0099, ithakicuisine.com
1 lb. walnut halves, crushed
1 small pumpkin
(1 lb. shaved pieces)
2 c. clarified butter
1 tsp. cinnamon
1 tsp. cloves
1/2 c. brown sugar
1 tsp. salt
1 lb. Greek filo dough
1. Twelve hours prior to preparation, place shaved pumpkin in a bowl, add sugar and salt, mix well.
2. Transfer pumpkin mixture into strainer; dry overnight.
3. When pumpkin is dry, place in bowl and add walnuts, cinnamon, and cloves, mix well.
4. Lay each sheet of filo dough flat and coat with melted butter, leaving a 2-in. border.
5. With a spoon, evenly spread pumpkin mixture over each filo sheet, leaving the border clean (do not spread too thick).
6. Carefully roll filo, spreading melted butter on clean border when filo is rolled to end.
7. With sharp knife, cut into 2-in. pieces. 8. Place pieces onto oiled, 10-in. x 12-in. baking sheet. Bake at 340°F for 1 hour.
2 c. sugar
1-1 1/2 c. water
1/2 c. corn syrup
1 cinnamon stick
Zest of one lemon
1. Add all ingredients into pot, bring to a boil.
2. Reduce heat slightly, simmer for 10 min.
3. While baklava is still warm, generously pour syrup over each piece; allow to rest for 1 hr. before serving.
Finland’s Joulutorttu (Christmas Tarts)
Recipe provided by Sari Walsh
7 oz. soft butter or margarine
1 c. flour
1/2 c. cold water
1 tsp. vinegar
Sweetened prune purée or plum jam
1. Preheat oven to 480°F.
2. Measure pastry ingredients into a bowl; mix quickly by hand (do not overmix).
3. Store dough in a cold place to harden (two hours or overnight in the refrigerator).
4. Roll dough out on a floured board, folding a few times to make a puff pastry. Lay out a 1/4- in. thick sheet of the puff pastry.
5. Cut sheet into 3-in. x 3-in. squares, split corners of each square.
6. Place a bit of prune purée or plum jam in the middle of each square. Fold over every other split end onto the center, to form a windmill-like tart.
7. Brush with a beaten egg; bake for 20 min. or until golden brown.
France’s Beignets de Champignons (Beignets with Mushrooms)
Recipe provided by Cassis Bakery Inc.’s owner/chef David Tsypkin
261 Cabot St., Beverly, 978-922-2053, cassisbakery.com
3 c. Korean dduk, sliced (flat, oval rice cakes)*Dduk-guk (soup)
8 c. water
1-1 1/2 c. beef brisket
1 clove garlic, minced
2 scallions, chopped (optional)
2 tbsp. soup soy sauce*
1 tsp. vegetable oil
1 small green onion, chopped
1 pkg. dried seaweed sheets (called “kim” or “gim”), cut into thin slices*
Pinch of salt
Sesame oil, to taste
Ground pepper, to taste