Oswald Rivera

Author: Oswald Rivera (page 66 of 83)

Irish Soda Bread

March 14, 2013 / Oswald Rivera / 0 Comments

Saint Patrick’s day is just around the corner—which means green beer, corned beef and cabbage, and Irish soda bread. The green beer you can keep. I tried it once and got sick as a dog. Corned beef and cabbage I like. But it’s Irish soda bread I love. I can eat a whole loaf by itself just with butter. It’s particular consistency and taste is delightful. So imagine my chagrin when I found out the Irish didn’t invent Irish soda bread. Baking soda, which is used as leavening agent instead of yeast, has been around for centuries. In fact, if anyone can be credited with inventing “Irish” soda bread it is Native American Indians, who used soda ash or “pearl ash” to leaven their bread. The chemical compound, bicarbonate of soda, wasn’t used in Ireland before the 1840s. So how did the Irish come to claim this bread as their own? And this, like most things, comes down to economics. Hard wheat flour, the kind used today by almost everyone, requires yeast so that the bread can rise and then be baked. Back then, as in most poor countries, the Irish had access to only soft wheat flour, which doesn’t do well with yeast but is great for quick breads such as Irish soda bread. Another factor was that most Irish homes did not have ovens, they had open hearths, thus the breads were baked on griddles or big iron pots over open flames. This meant the Irish remained with soft wheat flour and soda bread, while Britain and the Americas stayed with hard wheat flour and yeast.

Mush has changed since the bad old days. And today Irish soda bread is an international favorite not only in Ireland here but also here the U.S., and elsewhere. Another tidbit: why, in some parts of Ireland, do they still cut a cross on top of the bread with a knife? Ostensibly this is to ward off the devil and keep evil spirits away from the home. Whether you buy this or not is immaterial—the bread does warm the tummy.

Here is my own recipe for Irish soda bread. I got it years ago from someone, I can’t remember who (most probably during a bash in some pub on St. Paddy’s Day); but it’s a favorite with family and friends, Irish or otherwise.

IRISH SODA BREAD

4 cups flour (and more as needed)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoons baking powder
3 tablespoons sugar
1/2 stick butter
2 cups buttermilk
1 cup raisins

1. Preheat oven to 375 degrees F.
2. In a large bowl, stir together the flour, salt, baking soda, baking powder, and sugar. Cut in the butter. Make a well in the center and add the buttermilk. Mix lightly and quickly to make a wet dough. Fold in the raisins.
3. Turn out on a floured board, and add a little more flour as needed. Knead ten times or more.
4. Shape into a 7 or 8-inch loaf pan which has been lightly greased (with Crisco shortening). With a knife, cut a cross on top of the bread. Place in oven and bake for 45 minutes or until golden. The bread is done when a knife stuck in the middle, comes out clean. Turn the loaf out onto a cooling rack and let it cool briefly before slicing.
Yield: Makes one loaf (4 servings or more).

Clam Dip Appetizer

Wherever you dine these days, whether it’s a dinner with friends, or meal at your favorite hangout or restaurant, you usually start with an appetizer. What the more highfalutin among us call hors d’oeuvre. Back on the block, since we didn’t know any better, we would pronounce the thing phonetically, and it would come out as “whores ovaries.” No one said we we gourmets.

When we think of appetizers, we think of “finger foods” normally served before the meal. And they can be very simple or complex depending upon the occasion. Appetizers trace their lineage back to Ancient Rome where the upper class, called “patricians,” dined on eggs, fruits and other tidbits before the main course. Americans did not get into appetizers on a big scale until the 1950s. In a way, this can be traced back to James Beard‘s first cookbook, Hors d’oeuvre and Canapes, published in 1940, and which started the whole trend. Before then canapes and their ilk were the province of high class gentlemen who would dine on such with a glass of sherry before going into the dining room.

In this country, appetizers came into their own with the advent of the cocktail party. If you ever watched the TV series, Mad Men, all you’ll see is guys in suits with skinny ties, and gals with bouffant hair does munching on appetizers and snacks while drinking scotch and martinis. And the appetizer that exemplifies this is none other than my favorite, the clam dip appetizer. Easy to make and easy to serve. This recipe, the one given below, first appeared on a broadcast for the Kraft Music Hall of Fame in the 1950s. It is said that within 24 hours after the broadcast, New York City stores had sold out all their canned clams.

CLAM DIP APPETIZER

1 (8-ounce) can minced clams
1 garlic clove, peeled and cut
1 (8-ounce) Philadelphia brand package cream cheese
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Ground pepper to taste

1. Drain clams, reserving 1/4 cup of liquid.
2. Rub a mixing bowl with garlic.
3. In the bowl, combine clams, clam liquid, cream cheese, lemon juice, Worcestershire sauce, salt, and pepper. Mix well until blended.
4. Chill until ready to use. Serve with crackers or potato chips.
Yield: 4 servings or more.

Photo: courtesy of tastykitchen.com

Carne Mechada – Puerto Rican Pot Roast

February 27, 2013 / Oswald Rivera / 3 Comments

When I was growing up, carne mechada, our version of pot roast, was a Sunday dinner ritual. What’s good about pot roast, my mother’s or any other version, is that you can use the best cut of meat or the least expensive. It can be eye round, beef shoulder or boneless chuck. In our family, we used a bottom round cut. That’s the way it has been for generations.

I’m told that the origin of pot roast in the USA is New England. In the old days they called it “Yankee Pot Roast.” And, as with our Caribbean version, the benefit of the dish was that it uses tougher cuts of meat, which become tender and flavorful after slow braising since slow cooking tenderizes the meat. Our version is more seasoned that the standard Yankee Pot Roast. Also, in most standard pot roast recipes, they add carrots. In my mother’s recipe, she added green bell pepper (pimento) and potatoes; and we served it with steamed rice. The dish is delicious and simple to prepare. Added note: the recipe is from my cookbook, Puerto Rican Cuisine in America.

CARNE MECHADA (POT ROAST)

3 pounds bottom round beef, trimmed
2 cloves garlic, peeled
1 teaspoon dried oregano
6 whole black peppercorns
1 teaspoon salt
2 sprigs cilantro
1/2 cup olive oil
1/4 pound lean cured ham, washed and diced
2 tablespoons vegetable oil
1 medium green bell pepper, seeded and sliced into rounds about 1/4-inch thick
1 medium onion, peeled and sliced into rings
1/2 cup water
1 8-ounce can tomato sauce
6 small russet potatoes, peeled, washed and quartered

1. Rinse meat under cold running water and pat dry with paper towels.
2. Put garlic cloves, oregano, peppercorns, salt and cilantro in a mortar, and pound until crushed. Add olive oil and mix.
3. With a knife, make small slits in various parts of the meat. Rub seasoning into the meat and stud the slits with pieces of diced ham. Set aside and let stand 10 minutes.
4. In a Dutch oven or heavy kettle, heat the vegetable oil over moderate-high heat, add pot roast and brown lightly on all sides (about 5 minutes).
5. Add bell pepper, onion rings, water and tomato sauce. bring to a rapid boil. reduce heat to low, cover and simmer for 1 hour or until fork-tender.
6. Add potatoes. Check liquid, adding 1/4 cup water, if necessary. Cover and continue cooking for 20 minutes.
7. Remove roast from kettle. Slice meat and arrange on heated serving platter surrounded by potatoes. Spoon on some pan juices; pass remainder in a small bowl or gravy boat.
Yield: 4-5 servings.

Photo: courtesy of El Cata Vinos

Food with Wine

February 15, 2013 / Oswald Rivera / 0 Comments

One of the things that drive most people batty is this idea of pairing food with wine. And it can get ridiculous sometimes. There are tomes out there that try to inculcate us as to what “specific” wine goes with what food. What goes with duck a l’orange or a burger or, even pickles. When this topic comes up, I always recall one of my father’s saying: “drink whatever damn wine you want for dinner.” I know, this is heresy with some of the more pretentious types. Yet, really, who is to say what proper wine goes with what you eat? I know, the usual canard is: white wine with fish; and red wine with meat. But, guess what, I like red wine with fish—and who is to say I’m wrong?

Of course, the concept can be taken to extremes on both accounts. My mother, bless her soul, loved to drink Manischewitz sherry with everything.That was her thing. During my youth, I had friends who, during the Jewish Seder, would drink Mogen David Heavy Malaga Red. Now, if you like Mogen David, and I do, that’s okay but, after a while, the sweetish stickiness of the wine gets to you. Luckily, like most Seders in those days, the wine was cut with seltzer water. Thank goodness today we have good, genuine Kosher table wines appropriate to the occasion. It’s a matter of common sense. Most people are not going to have a dessert wine with the entrée. That doesn’t mean you have to carry a wine bible with you everytime you go out to eat. Most of us, when we go out dining, we usually differ to the maitre d’ or, in fancier establishments, the sommelier (you know, the guy with the wine key who selects the wines). I have never gone wrong with differing to those in the know. That’ their job, That’s what they’re paid for. However, let’s say, someone invites you to dinner. You may know what the person is going to cook; but what wine to bring? To be safe, just in case, you may decide to bring a red and a white.

There are occasions when you may have to decide what wine will go with your meal and, lets be honest, most of us are not sommeliers, or had the luxury of taking a wine course. I’ve discovered, through trial and error, that there are wines which are appropriate with almost any category of food. For instance, light reds like a Barbera (dry, mellow, and full-bodied), a Gamay (think of a light, vibrant Beaujolais) or Pinot Noir (a dry, pleasant Burgandy). They pair well with whatever is on your plate. They are not the heavy hitters like a Bordeaux, a Montepulciano, or a full-bodied Zinfandel. The ones I mentioned are mainly red quaffing wines that won’t overpower the meal or put anyone off. As for whites, you can never go wrong with a Chenin Blanc (medium-dry, soft and fruity), Sauvignon Blanc (medium-bodied, crisp and fresh; in California it is also known as Fume Blanc), or Soave (medium-dry, very refreshing). These go good with almost anything—seafood, pasta, even pork. If that doesn’t work, and you have a crowd that can’t make up it’s mind, go with the compromiser—rosé or better, still, champagne. But, whatever you do, go with your taste buds. If you like it, you got it made—no matter what anyone else says. This is America, not the Ritz.

caption: courtesy of Mail Online

Asopao

February 4, 2013 / Oswald Rivera / 0 Comments

In Puerto Rican and Nuyorican cuisine, one of our aces is asopao. I think it’s a conjured up word from our culture. Spanish meas “soup.” An asopao is A-soup+; that is, a hearty, stick to the ribs stew that, though hailing from the Caribbean, is prefect for the kind of weather we are now enduring on the East Coast, or any Nordic climate. Nothing beats this hefty dish traditionally served with tostones (fried green plantains).

When the day gets cold, or you’re recovering from the flu, asopao is our version of Jewish penicillin: chicken noodle soup. The favorite Rivera family asopao is made with pigeon peas with rice soup. Now, here we come to the classic argument: whether to use fresh pigeon peas or canned peas instead. The cooking time will be cut by more than half if you use canned pre-cooked peas. Problem is, as my elders claim, it will not be kosher. You lose the soul of the dish when using canned peas. Some people really believe that. If you’re looking for quickie convenience, honestly, this is not he recipe to try. But if you put in the time and love required, you’re taste buds will be transported and you’ll be amply rewarded. If you don’t have tostones, this recipe goes great with good, warm, crusty bread. Add a light red wine such as a Bardolino or Gamey, and you’re in heaven.

The recipe given is from my cookbook, Puerto Rican Cuisine in America (Avalon Books: Thunders Mouth Press).

ASOPAO DE GANDULES CON ARROZ

(Pigeon Peas with Rice Soup)

1/2 pound fresh pigeon peas

2 quarts (8 cups) water

1 teaspoon salt

1 cup rice

1 cup water

1 tablespoon olive oil

1 ounce lean cured ham, washed and diced

1/2 ounce salt pork, washed and diced

1 medium onion, peeled and finely chopped

1 medium green bell pepper, cored, seeded and finely chopped

1 medium tomato, coarsely chopped

4 fresh cilantro leaves, washed and chopped

6 pimento stuffed Spanish olives

3 aji dulce (sweet chili pepper), seeded and chopped

4 tablespoons tomato sauce

1 packet sazón accent (a flavoring with cilantro and annatto found in most ethnic stores and even most

supermarkets these days. Goya brand is a good one)

1. Rinse pigeon peas under cold running water, drain. Place in a large saucepan or pot with water and salt. Boil on moderate-high heat, covered, for 1 hour. Drain, reserve cooking liquid and set peas aside.
2. While peas are cooking, place rice and 1 cup water in a bowl and let soak.
3. Heat oil in a large kettle or Dutch oven. Add ham and salt pork and stir-fry over moderate-high heat until brown.
4. Add onion, bell pepper, tomato, cilantro, olives, capers, aji dulce and tomato sauce. Sauté over moderate heat for 10 minutes.
5. Add sazón accent and pigeon peas. Mix well and cook for 5 minutes.
6. Drain rice and add to kettle. Pour in reserve liquid. Stir to combine while gradually adding 2 cups water. Bring to a boil and cook on high heat, uncovered, for 10 minutes.
7. Lower heat and simmer, uncovered, for 10 minutes. Serve immediately.
Yield: 8 servings.

Note: photo courtesy of Puertoricanmarket.com

Super Bowl Munchies

January 28, 2013 / Oswald Rivera / 0 Comments

It’s that time of year again, kiddies, Super Bowl Time! That great American extravaganza. And this time it’s DIFFERENT! You have two brother as rival coaches. Think about sibling rivalry in all it’s glory. One brother coaches the San Francisco 49ers, the other, the Baltimore Ravens. I’ve always had a soft spot for the 49ers, but the coach for the Ravens (John Harbaugh) made his way up through the ranks via a regular coaching career, working his way up from assistant to head coach; while his brother (Jim) was a quarterback in the NFL before going into coaching. Yet, despite the differences, and the game, the other most important part of Super Bowl lore is FOOD.

So, for this Sunday ritual I’m recommending three dishes that have become a part of the experience. These are not definitive since there are probably scores of favorite munchies for this hallowed sporting event, with everything from finger foods to succulent dinners catered for the occasion. But these dishes are something the average Jane or Joe can serve along with the beer and Bloody Marys.

The three I’ve chosen are: guacamole (what would Supper Bowl Sunday be without guacamole?) It’s said that guacamole has pushed avocado sales to 30 million pounds twice a year: on Super Bowl Sunday, and Cinco de Mayo (on both sides of the border). To accompany the guacamole, I’ve chosen nachos which, by the way, was invented in 1943 by Ignacio “Nacho” Anaya who had a restaurant just across the border from Eagle Pass, Texas. Mr. Anaya created the snack for the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass. The other dish is that great all-American classic, pigs in a blanket, which some sources claim originated in the 1960s in a diner along the fabled Route 66 in Oklahoma.

GUACAMOLE

2 ripe avocados

¼ teaspoon fresh cilantro

1 clove garlic, peeled and mince

Juice of ½ a lime

Salt to taste

1. Peel and mash avocado in a medium serving bowl.

2. Stir in cilantro, garlic, lime juice, and salt. Chill for ½ hour to blend flavors. Serve with tortilla chips.

NACHOS

2 cups shredded cheddar cheese, divided

1 (4-ounce) can chopped green chilies, drained

1 (14-ounce) bag tortilla chips

1. Preheat oven to 450 degrees.

2. Spread about half of tortilla chips in a single layer onto a baking pan or sheet. Spread about 1 teaspoon of the green chilies over the chips. Sprinkle 1 cup of cheese over the chips. Repeat with the remaining chips, and top with another teaspoon of the chilies. Top with second cup of cheese.

3. Bake until the cheese is melted and bubbling, about 5 minutes. Remove from oven and serve with guacamole (and sour cream, if desired).

PIGS IN A BLANKET

1 (5-ounce) can Libby’s Vienna Sausage or 1 package small cocktail wieners

American processed cheese slices

2 packages crescent rolls or refrigerated biscuit rolls

1. Preheat oven to 350 degrees F.

2. Unroll crescent rolls and cut each one into thirds, making 3 small, long triangle strips.

3. Wrap a slice of cheese around each sausage and then each crescent roll around that.

4. Place on a greased cookie sheet and bake 10 minutes or until golden brown. Serve as is or with your favorite salsa, barbeque sauce, or ketchup.

Piñon

January 21, 2013 / Oswald Rivera / 0 Comments

Among the many favorite Puerto Rican dishes in the Caribbean, there are the usual suspects: arroz con pollo (rice and chicken), pasteles (meat pies), mondongo (a hearty stew), pernil (roast pork shoulder), etc. We also have piñon, which is not that well known. Piñon is a beef/plantain casserole. The word itself, “piñon”, is Taino in origin. The Tainos were native to the Caribbean. An they were more peaceful than their other tribal brethren, the Caribs, who were cannibalistic. Our culture is replete with Taino words, such as mofongo (plantains and pork crackling), guanimes (cornmeal sticks), bianda (root plants), gandinga ( a mixed dish of hog’s liver, kidney and heart), and my favorite, sambumbia (pronounced sam-boom-biah—basically, any leftovers cooked together in one pot). You’ll notice that most of these words have to do with food, that being a significant part of our cultural heritage and makeup.

What makes pinon unique is that the dish calls for ripe plantains, also known as yellow plantains since that’s the color they acquire during the ripening process. Luckily for most of us, plantains can be found almost anywhere in urban settings. If you can’t get ripe ones, simple, buy green plantains, put them in a cool, dark area and let them ripen (usually 2-3 days). This dish also calls for beans as part of the casserole. My mother always used canned beans. Now, I know the purists out there will balk at this. But let me say, the reason my mom used canned beans is because they were easier, and she always used kidney beans. If you still want to use dry beans, remember you have to soak them overnight before cooking, cover with water and simmer until tender (about 40-45 minutes).

Let me add, this recipe is from my first cookbook Puerto Rican Cuisine in America (Avalon Press – Thunders Mouth Books)

PIÑON (BEEF/PLANTAIN CASSEROLE)

1 pound lean ground beef
2 cloves garlic, peeled
1/2 teaspoon dried oregano
6 whole black peppercorns
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon white vinegar
3 ripe yellow plantains
3 tablespoons vegetable oil, or more as needed
1 (16-ounce) can kidney beans, drained
2 eggs, lightly beaten

1. Preheat oven to 350 degrees F.
2. Put garlic cloves, oregano, peppercorns and salt in a mortar. Pound until crushed. Add olive oil and vinegar, and mix thoroughly. (note: if you don’t have a mortar and pestle, just combine garlic, oregano, 1/2 teaspoon ground pepper, and salt in a cup. Then add olive oil and vinegar).
3. Place meat in a bowl and combine with seasoning.
4. Stir-fry the beef in a very hot skillet (no oil is necessary) until meat loses its red color. Set aside.
5. Peel the plantains and cut at an angle into 1/2-inch slices. In a frying pan, heat vegetable oil and fry plantains over moderate heat until golden.
6. Grease a 2-quart casserole and arrange half of the plantains on the bottom. Then top with beef. Layer the beans over the meat. Top with the remaining plantains. Pour the beaten eggs over the layers.
7. Bake, uncovered, for 1 hour.
Yield: 6 servings.

Photo: Courtesy of hispanickitchen.com

Legends of Chimichanga

January 9, 2013 / Oswald Rivera / 0 Comments

What the hell is a “chimichanga?” That’s a question I asked myself years ago when I cam upon the veritable dish on the West Coast. To me, it sounded Mexican. And I thought I was right since it’s basically a deep-fried burrito. As with most things, I was wrong. Chimichanga is an American dish. It’s of the rubric of what is known in the Southwest as New Mexican Cuisine. It’s akin to what in hailed in Texas as Tex-Mex cooking. But it’s different in that New Mexican Cuisine is a blend of Spanish, Mediterranean, Mexican, Native American (mainly the Pueblo Indian influence) and Cowboy Chuckwagon traits. As noted, in the Southwest, they love this kind of cooking.

There are numerous claims as to who invented the chimichanga. The earliest claim goes back to 1922 when Ms. Monica Flin, owner of the El Charro restaurant in Tucson, accidentally dropped a burrito into a deep-fat fryer and uttered the Spanish curse word chingada but, being in mixed company, stopped herself and said instead “chimichanga,” equivalent to “what’s-it” or “thingamajig.” Other sources claim that it was John Woody, owner of EL Nido restaurant in Phoenix, who dropped the burrito into a deep fryer in 1946. Others say that its roots are in Pima County, Arizona, and from there the dish spread outward throughout the Southwest. Whatever its genesis, chimichangas have caught on all over the place.

CHIMICHANGA

8 flour tortillas (6 inches)

3 tablespoons olive oil

1 pound ground hamburger beef

1 medium onion, peeled and chopped

2 cloves garlic, peeled and minced

1 teaspoon chili powder

½ teaspoon cayenne pepper

¼ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon salt

½ cup tomato sauce

Vegetable oil for frying

2 cups shredded iceberg lettuce

1 cup sour cream or 1 cup shredded Cheddar cheese

½ cup diced tomatoes

1 cup chopped scallions

1. Preheat oven to 350 degrees. Stack the tortillas in aluminum foil, wrap close, and heat in oven for 15 minutes. Or you can warm in microwave: stack in paper towels, wrap tightly, and warm on high setting 6-7 minutes per tortilla.

2. Heat oil over medium high heat in a large frying pan or skillet. Add meat and cook, stirring, until brown.

3. Add onion, garlic, chili, cayenne, cumin, oregano, salt, and tomato sauce. Cook for 5 minutes or until most of the sauce has evaporated.

4. Spoon ¼ cup meat mixture into the center of each warm tortilla. Fold, tucking in the ends to make a secure fat tube. Fasten ends with wooden toothpicks to completely secure the filling.

5. Add at least 4 inches of vegetable oil to a large pot or deep fryer; and heat oil over medium heat until very hot (375 to 400 degrees F.). Slowly and carefully lower chimichangas into oil, two at a time, and fry until golden brown, about 3-4minutes. Using tongs or spatula, remove from oil and drain on paper towels.

6. Serve on a bed of shredded lettuce, top with a dollop of sour cream or top with cheddar cheese, and sprinkle with tomatoes and scallions.

Yield: 8 servings.

Hangover Cures for the New Year: Re-visited

December 29, 2012 / Oswald Rivera / 0 Comments

“My brain is melting into my feet.”

—Mel Brooks

It’s that time of year again, kiddies. New Year’s is just around the corner; and you know what that means: the perpetual New Year’s eve hangover. Yes, New Year’s revels have been with us since the beginning, and so have hangovers cures. The ancient Romans recommended eating deep fried canaries as a sure-fire cure. The ancient Libyans quaffed a mixture of sea-water and wine. The ancient Greeks recommended eating sheep’s lungs. The ancient Chinese swore that eating horse’s brains was the cure. In the 1800s in the U.S. it was thought that soaking your feet in mustard would do it. Among our Irish brethren it was thought that burying the person up to the neck in moist river sand would generate a cure.

Today in Mexico the national cure is menudo, a broth made of boiled tripe. In Haiti, it’s sticking 13 black-headed pins in the cork of the bottle you drank from that will deliver you from the hangover. In Puerto Rico, at one time, it was said that rubbing a lemon under your drinking arm would be the cure. In Poland, it is still recommended that drinking pickle juice is a good remedy (I would think twice about that one). A more modern cure among scuba divers is taking a blast from an oxygen tank. Some say a steam sauna is the best way to get rid of a hangover. But what if you don’t have access to a sauna?

My experience with hangovers comes from my wild and misspent youth when I was known for more than my share of imbibing. The following remedies are what I consider to be tried and true options, as far as the primordial hangover is concerned.

1. Drink plenty of fluids. Booze dehydrates you. Replenish your system with fruit juices and water. Orange juice with its vitamin C content is especially good.

2. Take a hot shower. This relaxes constricted blood vessels and tense neck muscles.

3. Avoid caffeine. It dehydrates you more. Drinking black coffee will probably make you sicker.

4. Tray good ole Alka Seltzer the next morning. Avoid aspirin, Tylenol or Ibruprofen. Aspirin is a blood thinner, and just like alcohol it can intensify the affects of a hangover. Tylenol (acetamoniphen) can adversely affect the liver. Ibuprofen can cause stomach bleeding.

5. Sweat it out. Exercise the toxins out of your system. But beware that too strenuous exercise may dehydrate you more. I do a series of breathing exercises from our Kung-Fu Wu-Su system called 8 silk weaving. This is marvelous for easing a hangover.

6. Pop some vitamins. B vitamins (especially B6) help the body metabolize alcohol. B vitamin supplements also provide a boost of energy. Vitamin C helps detoxify the body naturally, reducing the affects of the poisons in your system.

7. Ginkgo Biloba (ginkgo seeds) is considered a good herbal remedy since ginkgo contains an enzyme that speed up the body’s metabolism of alcohol.

8. Drink skullcap tea made from an herb (skullcap) that eases withdrawal from the alcohol. It can be found in capsule or tablets in health food stores. I like skullcap tea sweetened with pure, raw organic honey. Believe me, you’ll feel better in an hour or so.

9. Another good tea drink is peppermint. The mint contains antioxidants which is a natural stomach soothener and digestive aid.

10. Ginseng tea or ginseng root (steeped in hot water) soothes the stomach and helps with stomach troubles (endemic to hangovers). I prefer Korean Panax ginseng tea (which contains fructose).

11. Which leads us to the next cure, fructose (or fruit sugar), which speeds the body’s metabolism of alcohol by 25%. Or try putting some raw honey in your tea (it’s more than 40% fructose). Recall that among old time bartenders the favored hangover remedy was just honey in hot water.

If nothing works you can always try the time honored “Hair of the Dog.” That is, having a shot on booze, preferably gin or vodka. Something about the blood stream dealing with the new alcohol and thus ignoring the old alcohol, and the hangover in your system. For the record, I have never tried this, and I don’t think I ever will. And then there’s offering prayers to Saint Viviana, patron saints of drunkards and, concurrently, hangovers.

But my best hangover cure of all is simply, rest, peace, and quiet. Just sleep it off.

Sugar Cream Pie

December 18, 2012 / Oswald Rivera / 0 Comments

The Holiday Season, whether Christmas, Hanukkak or Zwanza, is a time for sweets. Plum pudding, jelly doughnuts, sweet potato pie, are some of the traditional weight gainers during this time. With that in mind, let me offer another sweet that is not that well known outside of a certain region. What I’m talking about is sugar cream pie, a dish almost exclusive to Indiana. I don’t know anywhere else where it’s so popular.

The origins of sugar cream pie can be traced to Indiana’s Amish community in the 1850s. Other sources credit the Shaker community for its invention. The Shakers were a religious sect that migrated from England to America in the 18th century. They were an interesting lot. Their actual name was “The United Society of Believers in Christ‘s Second Coming.” So why were they called the “Shakers?” Apparently this came about due to their fervor during their religious communal meetings where they would sing, shout and dance, twitching and shaking all over the place. Apart from this shaking business, they are remembered for the quality of their craftsmanship, especially in the style know as “Shaker furniture,” which today because of its workmanship and quality is rather expensive to acquire.

The Shakers believed in frugality and good, honest labor. They also believed in celibacy—which became a sticking point since they couldn’t reproduce themselves. According to The Independent, a publication in the United Kingdom, as of December 2009 there were only three members left in the continental U.S. But, as with their Amish brethren (who don’t believe in celibacy) they left us such a delight as sugar cream pie. Both groups believed in good, hearty, healthy food. But that does not preclude their sweet tooth as exemplified by this dessert.

SUGAR CREAM PIE

1/3 cup all-purpose flour

1 cup lightly packed brown sugar

¼ teaspoon salt

1/8 teaspoon ground nutmeg

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon butter

8-inch unbaked pie shell

1. In a medium bowl, mix together flour, sugar, salt, and nutmeg.

2. Gradually add cream, vanilla, and butter; and stir until smooth.

3. Pour into pie shell and bake 35 minutes at 450 degrees F., or 1 ½ hours at 350 degrees. Remove from oven and let cool at room temperature before serving.

Yield: 6-8 servings.

Photo: Courtesy of Food Frenzy

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