Saturday, January 3, 2015

Orthodox Christmas

Orthodox Christmas  in United States

Many Orthodox Christians in the United States celebrate
Christmas Day on or near January 7 in the Gregorian
 calendar. This date works to be December 25 in the 
Julian calendar, which pre-dates the Gregorian calendar.
 It is a time to celebrate the birth of Jesus Christ, who is
 believed to be the son of God.

Many Orthodox Christians attend a special church liturgy on
 Christmas Day on January 7.Orthodox churches celebrate Christmas
 Day with various traditions. For example, many churches
 light a small fire of blessed palms and burn frankincense to
 commemorate the three wise men’s (also known as Magi) gifts
 to baby Jesus.  Some parishes have joint celebrations for Christmas Day.

Public life

The Orthodox Christians’ observance of Christmas Day on or near
 January 7 is not a nationwide public holiday in the United States. 
However, parking and traffic around Orthodox Christian churches
 may be busy around this time of the year.


There are Orthodox Churches in the United States that recognize
 the holiday dates according to the Julian calendar, for example the
 Russian, Ukrainian, and Serbian Orthodox Churches. Christmas is
 still on December 25 in the Julian calendar so the January 7 date is 
only valid between 1901 and 2100. The Gregorian date for Orthodox
 Christmas will be January 8 in 2101 if the Julian calendar is still used.
The Julian calendar was revised in 1923 and this version is more in
 line with the Gregorian calendar. Some Orthodox churches follow the
 revised Julian calendar but many Orthodox churches still follow the more
 traditional Julian calendar, which has the original dates for Christian
 observances prior to the Gregorian calendar’s introduction.According
 to the Orthodox Church in America, many Americans of Orthodox
 Christian faith celebrate Christmas according to the revised Julian
 calendar. Many people in other places worldwide, such as Russia, still
 celebrate Christmas according to the Julian calendar in which the 
Christmas date falls on or near January 7.
For many Orthodox Christians, Christmas Day is not about presents,
 eggnog or Christmas characters that have become popular through
 commercialization.  Christmas Day is a time to heal the soul. It is
 also a time of peace and unity.White cloth is used on dinner tables
 in some countries to symbolize purity and the cloth that baby Jesus was
 wrapped in. Straw may be placed on these tables to symbolize the
 simplicity of the place where Jesus was born.  Candles may be lit to
 represent the light of Christ and the festive Christmas meal represents
 the end of fasting.

Thursday, January 1, 2015

Hot Paprika Cream Schnitzel

INGREDIENTS1-1/2 pounds veal steak, cut into serving size pieces pounded thin
2 tablespoon chopped onion
1 cup sour cream
Salt, to taste
4 slices bacon, finely chopped
1 teaspoon Hungarian paprika
1 teaspoon red pepper flakes
1/2 cup tomato sauce
Fry the bacon until done, then add the veal, which has been cut into portions, and pounded thin and brown in the hot bacon fat. Add the onion and brown.
Season well with the paprika, pepper and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce.


2 packages active dry yeast
1/2 cup warm water
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
2 eggs
2 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla extract

2 tablespoons butter
10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops)
2 tablespoons honey
2 teaspoons lemon juice or vanilla extract
1/4 cup raisins, steamed
2 egg whites
1/2 cup sugar
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel

1 cup confectioners' sugar
2 tablespoons lemon juice

Soften yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb.
Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well.
Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover.

Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes.
Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes.
Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture.
Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours.
Bake at 350 degrees about 45 minutes. Cool.

Blend sugar and lemon juice until smooth. Spread over rolls.
Makes 2 poppy seed rolls

Oi Moochim

INGREDIENTS1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons Gochuchang Paste, plus more to taste*
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
Makes 6 servings
GOCHUCHANG PASTE (Seasoned Red Pepper Paste)
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.