Embracing the New, Honoring the Old...

  This post is going to be devoted to exploring the ritual of food.  We all have those special, funny, strange, or touching things we do or say when we eat, cook, or imbibe... People toast, pray, dance, laugh; many people simply sit before they eat...
  Let's look at what some ancient cultures did with their food...
  In ancient Greece, they ate with their hands (which has always held a peculiar attraction for me...), and prepared loaves of bread called "pets"with a coin baked right into them. At ancient Roman weddings, the bride and groom would "break bread" for the first time as a couple, offering some to the gods and feeding themselves the rest.  Jewish folks celebrate New Year's by eating an apple dipped in honey. Christmas meals around the world vary greatly in approach, but the end goal is always the same: to share a meal with family and friends. In our own country, families may share a Christmas ham and fruitcake; in Greece, a leg of lamb; in Italy a traditional Christmas meal is meatless, served instead with a fish stew called zuppa di pesce...
  In my family when we sit down to a meal, we first join hands and say "1 2 3, GRACE!". Every meal we sit down to we do this.  It's simple, silly, and a prerequisite to the following conversation: Favorite part of the Day, and then Worst part of the Day. I'm always pleasantly surprised at how few "Worsts" I hear from my kids... Of course when it's a holiday meal or a birthday, there's usually some other step to be observed as well.  One year for Thanksgiving, we all tried to imitate turkey noises (we actually got online and listened to real turkeys...). We haven't done that every year, but... we could.  For birthdays the honored gets to choose the meal.  The kids always take turns lighting and blowing out our table candles... I have a very personal little ritual I perform before I cook a  meal for my family: I put on a frilly, silly, silky, special apron and some bitchin high heels and tap my inner housewife for all she's worth. It helps me to "connect" with my kitchen. I know what you're thinking: I'm a liberated (well, divorced, at least!) woman of the 21st Century and what the bleep am I doing in high heels and an apron??! Don't knock it til you've tried it.  There's something uber feminine and yet very empowering about donning these two simple pieces.... And you should see my apron collection!!!
  I figured since it's the start of a fresh new year, I'm going to pick everyone's brains regarding their own family food traditions... I want to start something new with my kids, or honor an old tradition... Something special. Fun. Loving. Blessed... So lay it on me folks. What do YOU do?...
  Before I go, though, I'd like to share these recipes with you. These are a couple of my favorites and I chose them for this post because of their unexpected flavor combinations; "new" flavors, if you will... Hopefully they will leave you all saying "Alo ligo parakalo"... (Google it, people)




CHIPOTLE MARMALADE HOTWING SAUCE

1 1/2 cups marmalade (any flavor works well in this recipe! Pineapple, orange, blood orange, lime, lemon; I prefer a traditional orange myself)
Liquid from one can chipotle peppers
One canned chipotle pepper, chopped fine (chipotles are always hotter than I expect, I recommend tasting this recipe often throughout to make sure it's right where you like it, or it will BURN YOU TWICE!!;)
2 tspns soy sauce
2 tspns roasted sesame oil
1/4 bunch cilantro, chopped

Combine all ingredients. Marinate drumettes, chicken wings, ribs or other small bone-in meat cut for at least an hour. Bake at recommended temperature and time for whatever cut of meat you are using. Garnish with chopped cilantro.




SWEET POTATO AND BOURBON PIZZA SAUCE

4 medium sweet potatoes, peeled, chopped, steamed, and pureed
1 green apple, sliced, steamed, and pureed
2 tablespoons butter
1 Tblspn honey
2 vidalia or yellow onions, minced
6 cloves garlic, minced
1/2 cup bourbon of choice
4 green onions, sliced
Salt and pepper to taste

Combine sweet potato and apple purees, set aside.  Saute onion and garlic in butter and honey, adding 1 tablespoon Bourbon at the very end over HIGH heat, leave on high for 30-45 seconds. Do not light yo'self on fire while doing this!!!!!!!!  Combine garlic and onion mix with potato, apple, and the rest of bourbon. I like to heat all of these together in a sauce pan and reduce just slightly; it helps to marry the flavors. If you're in a hurry, though, you can skip this step.  Add chopped green onions at the very end. 
My favorite pizza toppings with this sauce are chopped dried or fresh figs, lovely little goat cheese lumps (Chevre, mmmmmm), and big fresh basil leaves. And gentlemen... this is a great recipe to impress the ladies with.

I think I'll leave you with these, as I'm outta time to play here today! 
Bon Apetit!!