Sunday, October 27, 2013

The Pomegranate: As Rich in History as it is Taste and Nutrition

E A T  R E A L  F O O D - Because the latest craze of eating *all natural* is actually what our ancestors did all along!

Years Ago ...

In the wonder-filled, cultural goldmine that is the country of Greece, men and women turned to wonderful stories - myths - to explain the goings-on of the natural world in which they lived.  

One of these great myths told the story of Demeter, the goddess of the harvest, and only her daughter, Persephone, the maiden of the spring.  


This story is so important that is found in both the classic reference book for all stories of Ancient Greece, Mythology by Edith Hamilton (link), as well as the cornerstone of every cook book collection, The Joy of Cooking (link).  And here it is:


One day, the god of the underworld, the terrible Hades, saw the beautiful young lady and abducted her, carrying her off with him back to his home. 

 Both mother and daughter despaired over Persephone's capture, the former even more so since she had not been with Persephone when it occurred and she knew not where she had gone.

With the grief of a mother, Demeter wandered for nine days, not taking care to even feed herself, as she searched for the answer of what had happened to her daughter.  Finally, the Sun told her the awful truth - that Persephone had been taken to the underworld, and now lived among the "shadowy dead."

The truth made Demeter's heart ache even greater, and she left her home on Mount Olympus to wander in even sadder solitude (there is actually a bizarre little side story here, but it does not pertain to our topic, so ...).  

That first year after Persephone's abduction was "dreadful and cruel for mankind over all the earth.  Nothing grew; no seed sprang up."  Due to the actions of the gods, mankind suffered greatly.  Finally, Zeus sent different gods to Demeter, to convince her to stop her abandonment of man's harvest.  But it was in vain.  "Never would she let the earth bear fruit until she had seen her daughter."

So Zeus finally turned to his brother Hades.  He dispatched the messenger god Hermes to the underworld to tell Hades he must return Persephone to the living world.

When Hermes found Hades and Persephone, he saw that she, like her mother, looked terrible and unhappy.  But she grew ecstatic at the news that she should return home.  Hades knew better than to disobey Zeus, but before he let his wife return to her happier home, he bade her eat of a pomegranate.  





Source: Tate Britain (link)

It seems she only ate one seed, however this little morsel sealed her fate.  She returned to her mother, and the two rejoiced together.  However, as soon as Demeter heard the story of the pomegranate seed, she knew the sad truth.  

Since Persephone had eaten while in the land of the dead, she would, in a sense, be forced to "die" every year, and return to Hades.  Her sentence was to spend four months a year away from all that was good and alive, a time during which her mother perpetually despaired.

The Greeks used this story to describe the changing of the seasons, with winter being the period during which mother and daughter were forced to live apart.  Like Demeter could find no happiness during these months, the ground was useless for crops.  Fall was significant in that Demeter began to foresee her daughter's departure, and nature reacted accordingly.  Spring, therefore, was the sunny rebirth of the maiden, and it proved to be as beautiful as Persephone herself.

(Direct quotes taken from Mythology by Edith Hamilton)

I remember reading and discussing this myth in middle school.  Mythology was even on our summer reading list one year.  I was obsessed with Greek myths back then, and I have continued that love into my adult life.  Unfortunately, I have not retained a good memorization of most of these stories, however the tale of Demeter and Persephone is one that I have never entirely forgotten.

Every time I see a pomegranate at the grocery store, the images and emotions that the story above evokes come back to me ... and it makes the fruit that much more intriguing, fun, and appetizing!



My mother never bought pomegranates when I lived at home, so it was only as an adult that I first purchased one for myself.  I absolutely love them, and believe they are well worth the effort it takes to get to their juicy goodness.

Pomegranates are also wonderfully healthy!  They are high in:
  • Vitamin C
  • Potassium
  • Antioxidants
while also being a good source of fiber and low in calories!  (Source: pomegranates.org)


Please keep a look out for at least one pomegranate recipe to come in the near future (my pomegranate is sitting in my fridge as I write this!).  But in the meantime, I highly recommend watching the following video (not mine) for an EXCELLENT explanation of how to get the seeds out of this little fruit:


As always, I would love to hear your thoughts on this topic, as well as any pomegranate recipes you have to share.  Feel free to comment below or send me an email at fourscorerebecca@gmail.com. 

Guess what!  I am on Pinterest and you can view my pages here: http://www.pinterest.com/fourscoreheaven/boards/.  Be sure to follow me for all things I find pinteresting :)


Until next time ...

Rebecca









Wednesday, October 23, 2013

Deliciose - Your Great-Grandma's Brownie Recipe (and that's a very good thing!!) -- Step-By-Step Photos and Commentary

Years Ago ...


A woman tasted chocolate for the first time.  And instantly fell in love.  

I do not know if she first tasted the creamy goodness in solid, bar-like form ... Or if, perhaps, she drank it as a warm liquid.  Was it sweet or almost bitter?

Whatever it was, it was magic.  Of that I have no doubt.

See, I love chocolate.  Like, looove chocolate.  The taste of it brings me delightful feelings happiness as well as the occasional bout of guilt.  My husband doesn't understand it (at all), but hey, add it to the list!  You know, that  "Rebecca-These-are-the-Reasons-I-Don't-Get-You" list ...

I love chocolate in many forms, however like most Americans the beloved *brownie* holds a special spot in my heart.  But I tend to think of it as a simple dessert ... one that is loved by all (or most), but would not score that high on the SAT, if you catch my drift.

And as I searched for the first recipe with which to begin this blog, I did not expect to choose anything resembling a brownie ... I never thought I'd start off with a vintage chocolate dessert.  But I stumbled upon this recipe, tried it out and ...

Fell in awesome, unquestioning love.  And I began to re-think everything I thought about brownies before!

And I shall forever more make this recipe when called on to bring brownies to a work party or a holiday function.  I will really love telling people they were made from a recipe over 100 years old!

And guess what!  The husband LOVED it too!  :)


So ... it's called Deliciose.  It's delicious.  Vintage, too.  And it has a made up French sounding name? (As far as I can tell it's made up - "delicious" in French is "délicieux"/"délicieuse")  Could I possibly love it any more??


For your info, the book I found the recipe in is called Victorian Sweets (link) and it's an adorable book.

CLICK HERE for my printable PDF version of the recipe.







Here's how to make it:

  • Preheat your oven to 325 degrees.






  • Assemble your ingredients/bake ware/tools.




  •  Melt 2 ounces of unsweetened baking chocolate.  You could probably do this in the microwave but I wanted to stick to the vintage feel of the recipe.  BUT I forgot to get unsweetened chocolate, so this was made with bittersweet baking chocolate.



  • Stir frequently until it's melted and totally smooth.




  • Line the bottom of an 8 x 8 inch pan with waxed paper.  Butter and flour the pan.  My pan is actually 9 x 9, and the brownies definitely suffered for it - they were a little thinner than I would have liked.  And, instead of using just flour to make the parchment paper even more non-stick, I added cocoa powder as well.  Next time, however, I will probably just spray the glass pan with non-stick spray (the horror!).  It seemed like the recipe had more than enough butter anyway.


  



  • In a large bowl, mix together the butter, brown sugar, beaten egg, and vanilla extract until everything is well combined.




  • Add in the melted chocolate.  Stir until well combined.

 (before)
(after)

(




  •  Add the wet ingredients to the dry ones.
 
  • And mix until combined.



  • Next (of course), pour the mixture into your prepared pan.




  • Bake for 20 to 25 minutes.  I wound up having to up the temperature to 350 degrees after the first 25 minutes, since the batter was still raw.  I wound up baking it another 5 - 7 minutes.  Timing for me, as you can see, was way off of what the recipe said.  Since I believe this recipe is worth it, I am going to re-work this and see if I can determine exact timing.  A new and improved recipe is forthcoming.




  •   The delicious Deliciose is finished baking once a toothpick (or knife, in my case) comes out clean and the inside no longer looks raw.  Top with whichever toppings you like (keep plain, as my husband preferred!)


And that's it!  Once you get it properly baked, you can expect to taste ... okay, not going to talk about how unbelievable it is once again (or did I just do it again?!)  Anyways, I hope your efforts are slightly easier than mine, and that you adore your final product.  As much as I obviously did mine :)






One last thought ...

I happen to own The Joy of Cooking (link), a gift for my bridal shower from one of my oldest friends.  They have a basic brownie recipe, a variation of which dates back to the 1931 edition.  It calls for a 13 x 9 pan, so we can estimate about a double batch of my Deliciose.  To the left, I will list what the JoC recipe calls for, and after the arrow, what I see as the differences to the recipe found on this blog:
  • 4 ounces chocolate  ---> same level of chocolatey goodness!
  • 1/2 cup butter ---> Deliciose has more butter, 2/3 cups (D) to their 1/2 cup in the larger recipe
  • 4 eggs ---> Deliciose does not rise as much, it has half the eggs, 2 (D) to their 4 in the larger recipe
  • 2 cups sugar ---> same 2 cups of sugar, however Deliciose divides it into white and brown sugar
  • 1 teaspoon vanilla ---> Deliciose contains twice the amount of vanilla, 2 tsp (D) to their 1 in the larger recipe
So, I think we can see right away the differences between a "traditional" brownie and a Deliciose: expect a more, brown sugary, more vanilla-y, and more buttery brownie with the Deliciose.  I definitely agree -- it's almost as if it has caramel added to the recipe!

Again -- AMAZING!


Let me know what you think of this recipe in the comments below.  Or, feel free to reach me by email at fourscorerebecca@gmail.com.



Until next time,

Rebecca