Hoffman Happenings: October 2008

Friday, October 24, 2008

Celebration of Cultures

Nashville had it's annual "Celebration of Cultures" on October 4th this year. Our family thoroughly enjoyed exploring the world's cultures. We saw a Chinese Dragon dance, Lao Dancers, Burundi Drummers, ate Thai food, Mexican Food and Indian Food. We visited all kinds of booths representing different cultures from around the world. The kids made Japanese lanterns, face masks and rag dolls. We also observed a fantastic drum circle (but our kids REFUSED to stay and participate!) I guess they get enough music around the house. We had a wonderful time! Here are a few photos for you to enjoy:

(our little tree-hugger)

(Charissa in "Panama")

(Audrey & Charissa making rag dolls)

A Taste of Hoffman Heritage

ENGLAND: ROAST BEEF & YORKSHIRE PUDDING

Ingredients:
2 lbs. rump roast, minced garlic, salt, freshly ground pepper, 1/4 tsp. salt, 1 cup all-purpose flour, 2 eggs (or substitute) and 1 cup milk

Directions:
-Preheat oven to 375 degrees F. Wash roast and sprinkle with minced garlic, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
-Bake on a wire rack inside a roasting pan in the preheated overn for 90 minutes, or to desired doneness. Remove roast from pan, reserving drippings.
-In a small mixing bowl, beat the 2 eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
-Preheat oven to 400 degrees F. Pour the reserved pan drippings into a cast iron skillet. Place in oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return skillet to the oven and back for 20 minutes, or until fluffy and golden brown.

HOLLAND: ASPARAGUS WITH GOUDA

Ingredients:
Fresh Asparagus, Salted Butter & Finely shredded Gouda

Directions:
Steam asparagus until crisp tender. Toss with salted butter and serve with finely shredded Gouda cheese.

GERMANY: OBSTSALAT (Fruit Salad)

Ingredients:
1 dessert apple, 1 pear, 8 oz. fresh pineapple, 2 oranges, 2 small bananas, juice of 1/2 lemon, juice of 1 orange, 2 T. honey, pinch of ground ginger, and 2 T brandy (or vanilla extract)

Directions:
-Place the lemon and orange into a small saucepan, add the honey and stir over a low heat until the honey has dissolved. Mix in the ground ginger.
-Slice all fruit into bite-sized pieces (grapes can be left whole or cut in half). Add the glaze and toss the salad.
-Can be served with lightly whipped cream and Christmas biscuits. (We usually don't since our other dishes are so rich!)

POLAND: ZIEMNIAKI Z KWASNA SMIETANA (Potatoes in Sour Cream)

Ingredients:
6 medium potatoes, 2 onions - peeled & chopped, 1/2 stick butter, 1/2 cup sour cream, 1 T fresh dill (or 1 tsp. dried dill), and salt & pepper to taste

Directions:
Boil the potatoes for 5 minutes. Drain and slice (or boil sliced to save your fingers!), Saute the onions gently in the butter until softened. Add the potatoes, sour cream, dill, salt and pepper and cover the pan. Cook slowly for about 20 minutes or until the potatoes are tender. Serve hot.

IRELAND: STRAWBERRY COFFEE CAKE

Ingredients:
1 1/2 cups flour, 1 1/2 cups finely sliced strawberries, 1/2 cup milk, 1/4 cup sugar, 1/4 cup melted butter, 3 tsp. baking powder, 1/2 tsp. salt and 2 large eggs (or egg substitute)

Directions:
-Combine salt, sugar and flour.
-Add eggs, milk and melted butter. Stir until mixed well.
-Pour the mixture into a suitably sized baking dish (we use a 9" round cake pan).
-Top with the sliced strawberries and sprinkle with sugar.
-Bake in a preheated oven at 350 degrees F for 45 minutes, until lightly browned. Serve with whipped cream.

Friday, October 24, 2008

Celebration of Cultures

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