‘Tis the Season!
November 23, 2016
Two
THE CHESHIRE HERALD, NOVEMBER 23, 2016
HOLIDAY GUIDE
Hone Those Cooking Skills Before Tackling A Big Holiday Meal
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he ongoing popularity of food-focused television shows, websites and apps suggests the public’s desire to expand their food horizons and skills in the kitchen knows no bounds. But some people may be falling short in terms of their kitchen skills. According to the market research firm Technomic, 80 percent of Millennials say they think cooking meals at home is a smart living choice and nearly 70 percent say they enjoy cooking for others. However, there may be room for many people to improve their cooking skills in the kitchen. The market research group NPD Group found just 45 percent of those between the ages of 18 and 24 consider themselves to be merely “somewhat good” at cooking, according to a survey from January 2015. Cooking well has become something to which many people aspire, but with time-pressed schedules, some find it difficult to make meals happen. Those who are resolving to sharpen their culinary talent in preparation for the holidays have many resources at their fingertips. •Be present in the kitchen. The first step to being a better cook is to spend time in the kitchen and give meal-making your full
Some preparation and good intuition can go a long way towards turning a novice into a great home chef.
attention. Distractions such as mobile phones and televisions can detract from the cooking experience. Flavorful and correctly prepared meals require attention to detail. •Learn the vocabulary. It’s easier to prepare gourmet meals once you have fine tuned your cooking vocabulary. Cooking may have some abstract or foreign terms that mix together to form the culinary lexicon. Taking the mystery out of a roux or learning what it really means to roast can make it easier to develop your skills to the fullest. •Have fresh ingredients on hand. Build meals around ingredients that are available at home. Shop regularly for the staples that can be turned into many different meals simply with a variation of flavor. Before cooking, practice “mise en place.” This is a French term for ensuring all of the ingredients for a particular recipe are prepped and ready to go before
the stove is even turned on. •Read over the recipe and understand it. Trying different recipes can be fun because learning to cook well comes with frequent practice. Understand the components of a recipe and refer back to it frequently so that you know how and when to add ingredients. As you develop more confidence, you can veer from the recipe and expand the flavor profile or make substitutions. •Recognize that cooking is somewhat intuitive. A recipe can only get a cook so far. As your skills develop, you will develop a feel for good cooking. For example, you will know when a dough is at the right texture or if meat seems to be at the proper temperature (test it with a thermometer to be sure). If self-guided lessons are not effective, cook with a friend or family member who is a proficient home chef. This is a good way to learn techniques hands-on.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
HOLIDAY GUIDE
Three
Some Easy Tips On How To Stay “Green” This Thanksgiving
T
hanksgiving is a holiday to give thanks and share special moments with family and friends. While the original Thanksgiving might have taken place during a time when food was sparse, nowadays Thanksgiving often involves excessive amounts of food, with more ending up in the garbage than in celebrants’ bellies. The United States Department of Agriculture projects that Americans will throw away more than 200 million pounds of edible turkey meat this Thanksgiving holiday. And Thanksgiving typically ushers in a period of wastefulness, as the U.S. Environmental Protection Agency says American households produce roughly 25 percent more trash between Thanksgiving and New Year’s Day than during the rest of the year. Reducing waste is a worthy goal year-round, but especially so during the holiday season. And accomplishing that goal can be done without sacrificing holiday traditions.
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•Use fine china when serving meals. Thanksgiving provides an opportunity to serve meals on fine china and use the silverware that has gone unused instead of disposable plates and utensils. In addition to adding a touch of elegance to meals, reusable china and silverware is less wasteful
than paper plates and plastic utensils. Cloth napkins and other table linens are also more eco-friendly than paper napkins. •Decorate using natural items. Scour the great outdoors for allnatural centerpiece materials or other items that can be turned into wreaths and garlands. Vases filled
with pine cones and acorns make for beautiful, inexpensive and festive decorations. •Shop locally and organically. When shopping for Thanksgiving dinner, choose local produce, poultry and grains whenever possible. Resist the urge to buy more than you need as well. Skip some of the less-popular dishes that are used only to make the table seem full. Buy a small turkey or think about only serving turkey breasts, which tend to be the most popular cuts of the bird. Use reusable shopping bags to carry items home and reduce waste even further. •Light candles and reduce energy consumption. During the meal, eat by candlelight and turn off lights in other areas of the home that are not in use. Rather than turning on the television, take the party outdoors and play a game of football on the front lawn. •Have a local Thanksgiving. Start a new tradition and invite nearby friends and family over for the holiday instead of traveling long distances. According to Use Less Stuff, a resource for
eco-conscious men and women, if each family reduced gasoline consumption by one gallon (roughly 20 miles), they could reduce greenhouse gas emissions by one million tons. •Send home the leftovers. Send each guest home with some leftovers if you have any. This way the refrigerator isn’t left full of items that will end up uneaten. Otherwise, donate uncooked food to a local food bank. Use any scraps of vegetables in a compost pile. •Don’t let recycling fall by the wayside. Remember to recycle all applicable items. Just because it’s a holiday doesn’t mean recycling habits should be forgotten. Encourage guests to pitch in by clearly marking recycling bins. Thanksgiving can be less wasteful without detracting from the enjoyment and true meaning of the holiday. This year, take some time to think about the ways in which you can cut down waste. It’s practical and could lead to some fun and exciting new traditions for your group of friends and family.
11/15/16 2:46 PM
THE CHESHIRE HERALD, NOVEMBER 23, 2016
Four
HOLIDAY GUIDE
Timing Is Everything, Especially When It Comes To Food
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Healthy Dessert Option
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certain measure of overindulgence is anticipated during the holiday season. Rich foods and desserts are served, and parties are plentiful. However, those who plan to stick to their healthy eating plans can still enjoy tastes of the season without compromising their fitness or dietary goals. Many recipes can be made healthier with some simple substitutions, and that even includes decadent desserts. Take, for example, “Wickedly Decadent Deep Chocolate Truffles” from “Low Fat for Life,” (DK) by Sue Krietzman. This low-fat version of a high-fat classic will taste delicious without being too sinful. Wickedly Decadent Deep Chocolate Truffles Makes 24 See SEMISWEET, page 14
LE
SA CLEARANCE BIKE
osts typically offer food when inviting guests into their homes. One thing to consider when selecting foods to serve is recipes that can be timed well and are most suitable for entertaining. Interacting with guests and meeting their needs can be challenging enough without having to make frequent trips to the kitchen to check on meals. Simple meals can reduce the likelihood that hosts will spend all of their time in the kitchen. Timing can be everything with regards to cooking, and with the following tips, hosts can offer foods that are cooked and served with ease. Go with what you know Save experimentation for another time. When entertaining, stick to tried-and-true recipes you have made many times before and can prepare from memory. Sticking with recipes you know removes potential sources of stress and frustration from hosting. Working with recipes you know also means you understand just how long it takes for foods to cook. This enables you to time courses properly so they come out
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of the oven hot and can be served at the right temperature. Cook ahead when possible It is easier to serve foods promptly when dishes are already prepared. When foods are prepared in advance, serving can be as simple as reheating in the oven or placing uncooked foods in the oven. Keep in mind that food will heat up more quickly in serving dishes that are shallow. If time is of the essence,
prepare foods in pans or other vessels that are not too deep. Certain meals are good choices for advance preparation. These include casseroles, stews and baked pasta dishes. Fish and roasts are best served the day of cooking. Learn guests’ tendencies It’s helpful to know guests’ personalities and their propensity to arrive on time before assigning foods to bring. For example, the early bird of your group can be trusted to bring appetizers or mixers for early cocktails. Someone who usually arrives fashionably late should be tasked with bringing dessert or something else to be enjoyed after the meal.
Don’t Wait To Thaw Your Turkey
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ccording to the Food Network, thawing a frozen turkey takes several days. The popular food-based television channel says it can take roughly four to five days for a frozen 20-pound turkey to fully defrost. Thanksgiving hosts who plan to cook turkeys that weight more than 20 lbs. should afford their turkeys even more time to fully defrost. The Food Network also recommends that cooks who want their turkeys to have crisp skin leave the bird uncovered in the refrigerator overnight. The time it takes to cook a turkey depends on whether or not the bird was pur-
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chased fresh. The Food Network advises cooking fresh turkeys for 10 to 15 minutes per pound in a 350̊ F oven, while frozen turkeys need roughly 20 minutes per pound at 350̊ F. And while stuffing is a Thanksgiving Day staple, the Food Network recommends going easy with the stuffing. Turkeys that are not densely stuffed will cook more evenly than turkeys whose cavities are overflowing with stuffing.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Five
HOLIDAY GUIDE
First Time Hosting? Be Prepared For Your Hungry Guests
H
osting a holiday meal for loved ones provides an exciting opportunity to bring family and friends together during a special time of year. First-time hosts may be a little nervous and put pressure on themselves to make the meal just right. But there are a few tricks of the trade novices can employ to calm their nerves and enjoy their first foray into holiday hosting. •Go with what you know. Experimenting in the kitchen can be fun, but such experimentation should be avoided when hosting for the holidays. When planning the menu for your holiday dinner, choose a main course that you have prepared in the past. Familiarity can calm your nerves, and you’re less likely to forget key ingredients when preparing a meal you have made several times in the past. If you want to experiment a little, do so with desserts that you can prepare and test for taste several days in advance. If the des-
serts don’t pan out, you will still have a few days to find an alternative. •Get a head start wherever possible. The day friends and family are coming to visit figures to be hectic. In addition to preparing the meal, hosts must also ready their homes so they can create a welcoming environment for their guests. Once you have chosen the menu, look for items that can be prepared in advance of the big day. Desserts can often be made several days in advance, as can certain side dishes. Do as much prep work for the main course the night before the meal as possible. •Double check your pantry. Even if you’re making a meal you have made a dozen times in the past, peruse your pantry to make sure you have every ingredient you’re going to need. If you’re used to making the meal for four people but will now be making the meal for 12 of them, make sure you have enough of each ingredient to make the meal in bulk. To make things easier, update
your recipe to reflect the additional guests before going to the grocery store. Doing so guarantees you won’t run out of ingredients once you start preparing the meal. • Ask guests to bring nonessential items. Guests will likely offer to bring something to the holiday dinner, and there’s nothing wrong with accepting help. But don’t ask guests to bring items that are essential to the meal, as that can delay the meal if guests get stuck in traffic or show up late. Instead, ask guests to bring a bottle of wine, a small dessert or even some snacks guests can eat while waiting for the main course. •Ask about food allergies. While hosts don’t need to cater to every food allergy under the sun, ask each guest if there is any particular food or ingredient they absolutely must avoid. If enough guests admit they must avoid a particular dish, you then know not to prepare it. In addition, have plenty of vegetables on hand for guests who are vegan or vegetarian.
Holiday hosting is fun, and first-time hosts can make it even
more fun by employing a few veteran tricks of the trade.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Six
HOLIDAY GUIDE
Take The Necessary Precautions Before Deep Frying That Turkey
D
eep frying turkeys has become increasingly popular, and for those planning to cook their birds this way on Thanksgiving, the Propane Gas Association is offering the following safety tips:
must be even and steady at all times to ensure safety. Place the fryer on a flat, level surface and carefully gauge the amount of oil needed.
•Stay Away from the House – Set up the turkey fryer more than 10 feet away from your home and keep children and pets away. Never leave it unattended.
•Use a Thawed and Dry Turkey – Make sure your Thanksgiving turkey is completely thawed and dry. Extra water will cause the oil to bubble furiously and spill over. If oil spills from the fryer onto the burner, it can cause a fire.
•Find Flat Ground – The oil
•Monitor the Temp – Use cau-
tion when touching the turkey fryer. The lid and handle can become very hot and could cause burns. Also be sure to keep track of the oil's temperature as many fryers do not have their own thermostats. •Be Prepared – Have a fire extinguisher (multipurpose, drypowder) ready at all times in the event that the oil ignites. These simple measures can help to ensure that everyone can
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Seven
HOLIDAY GUIDE
Make Sure To Store All Those Leftovers Properly
F
ew meals are created and then eaten in their entirety. That’s especially true of holiday meals or other special events. Leftovers are to be expected, and in many cases, leftovers are eagerly anticipated. Sometimes leftovers can be even more delicious than when the meal was originally served. Storing leftovers may not be so simple, as poorly stored foods may end up causing ill-
ness when eaten later. Learn the basics of leftovers and how to prolong the shelf life of foods left behind. Foodborne illness, also known as food poisoning, is caused by harmful bacteria growing in food. Few people can detect changes in the taste or texture of contaminated food, so it can be difficult to know if an item is dangerous to eat, says The Mayo Clinic. Bacteria grow well in what is termed “the danger zone.” This is between 40̊ F and 140̊ F.
Many instances of foodborne illness can be prevented through proper food handling, which begins when food is purchased and continues during the cooking process, culminating in the safe storage of leftovers. The U.S. Department of Agriculture’s Food Safety and Inspection Service recommends refrigerating leftovers within two hours of cooking food or holding it hot. All food that has been left out for more than two hours should be discarded if it is perishable.
The Mayo Clinic advises that most leftovers can be kept between three to four days in the refrigerator. If they will not be eaten in that time frame, it’s best to freeze the food for a later time. When frozen, some foods can last between three and four months. To cool food rapidly and deter the growth of bacteria, separate food into small, shallow containers. Cut large items of food into smaller portions to cool. Do not allow foods to cool on the counter See BRING, page 15
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Eight
HOLIDAY GUIDE
Take The Stress Out Of This Season’s Holiday Gathering
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oliday revelers tend to be busy with social engagements — from corporate parties to cocktails with close friends — between Thanksgiving and New Year’s Day. Chances are, many people will be attending a party and/or hosting their own gathering this holiday season. While attending a party requires little of celebrants other than a willingness to have a good time, hosting a holiday gettogether can be hard work. But hosts can heed a few time-tested strategies to ensure they and their guests make the most of their time together this holiday season. Forget perfection Television, movies and advertisements paint an unrealistic picture of what the holidays should be. Don’t get down if a holiday party that would make Norman Rockwell proud is beyond your capabilities. Rather than trying to plan a picture-perfect holiday party, channel your energy into what you do best. Cook up a holiday feast if you love being in the kitchen, or decorate till you drop if you love to deck the halls. The point of the party is to gather with family and friends, so no need to worry about throwing a perfect party.
Enlist helpers Ask others to contribute to the party so all of the work is not on your shoulders. A potluck party is a great way to encourage participation. When everyone brings something along and helps, it frees up time to spend together rather than worrying about what needs cooking in the kitchen or whether a last-minute trip to the store is in order. Downsize Festive feelings may inspire you to expand your guest list. Social people understandably want to invite all of their circles of friends, but an overwhelming guest list can make hosting more difficult. If you have trouble paring down the guest list, consider hosting separate parties, designating one for family and another for friends. You can even downsize your offerings to lessen some of your load. Rather than spending days in the kitchen making unique apps, stock up on chips, snacks and premade appetizers so you have enough food. If you want to make one or two appetizers from scratch, stick to a handful of tried-and-true recipes and convenience items so you’re not worrying about kitchen-testing new things.
Hire professionals If you’re simply too busy to handle hosting but still want to invite loved ones, hire some professional help. Hire wait staff to tend
to guests during the party, and book a cleaning service to clean your home in the days before the party. Don’t hesitate to have the party catered if you prefer your
gathering not be potluck. Holiday hosting can be a big time commitment, but there are ways to make hosting easier regardless of how busy you are.
Plan Some Shopping Excursions With Family And Friends
A
s they fulfill the social obligations of the holiday season, many people find themselves spending less time at home. Consumer Reports notes
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that individuals spend a great deal of time shopping for gifts come the holiday season. Americans engage in 15 hours of shopping on average, with women spending twice as long as their male counterparts (20 hours versus 10). In addition, the average person devotes 10 or more hours to wrapping and returning gifts. Holiday shopping can monopolize people’s time away from home during the months of November and December, and some shoppers wonder how they become so disconnected from other activities, including family time, that they cherish throughout the rest of the year. One way to tackle holiday shopping without sacrificing time with family and friends is to make holiday shopping a social event. •Invite friends or family along. Recreate the days of your youth when it was fun to meet friends at the mall and scour the shops. Plan a meeting location and have an itinerary in place. Divide shopping lists so that everyone shares
the task of shopping and fatigue doesn’t set in prematurely. •Make lunch or dinner part of the day. Incorporate refueling into your shopping plans. Failure to eat or drink can lead to hunger pangs and test shoppers’ patience, two factors that are seldom conducive to successful shopping. Having an end goal to meet friends or family at a nearby restaurant — even a dining location right within the mall — can inspire intrepid shoppers to get their work done promptly. Reward yourself for a job well done over a tasty meal and maybe a cocktail. Just be sure to indulge responsibly. See GO, page 15
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Nine
HOLIDAY GUIDE
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Ten
HOLIDAY GUIDE
Be Safe, Smart When Serving Holiday Cocktails This Season
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osting a party at home can be a great way to get friends and family together. Whether hosting guests for the big game, a holiday dinner or just a weekend gathering for friends, hosts who plan to serve alcohol must realize the responsibility that comes with that decision. Guests’ safety should be a top priority for party hosts. But hosts also must take steps to protect themselves when serving alcohol. Host laws can leave hosts who over serve guests vulnerable to criminal prosecution or civil liability, so it’s important that hosts take steps to ensure guests who consume alcohol do not drink to excess and make it home safely. •Encourage guests to take cabs or ridesharing services to and from the party. Hosts who plan to serve alcohol can encourage guests to use local taxi compa-
nies or ridesharing services such as LyftTM or Uber to get them to and from the party. Include contact information for local taxi
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companies on the party invitations, and ask guests to include their transportation plans with their RSVP. Doing so will get guests thinking about transportation well in advance of the festivities, and that may reduce the likelihood that they will drive themselves. •Enlist designated drivers. Some guests may plan to abstain from alcohol, and hosts can ask such guests to serve as designated drivers. In addition, hosts should abstain from alcohol so they can drive guests home if any guests have had too much to drink. •Plan activities that do not involve drinking. Hosts can plan games or activities that do not involve alcohol so guests do not feel pressured to drink too much. Such games can make parties more fun and memorable and give guests something to do besides mingle and drink alcohol. In addition, games and activities that do not revolve around alcohol can
keep sober guests engaged in the festivities. •Get creative with nonalcoholic beverages. Hosts should make sure they have ample amounts of water and soft drinks on hand for underage guests and guests who will not be drinking. But hosts can also have some fun by serving some “mocktails,” which
What To Know When Mixing Drinks
W
hen entertaining, hosts are sometimes called on to make and serve mixed drinks for guests. Making drinks may seem as simple as throwing a few ingredients into a shaker and pouring the resulting mix into a fancy glass, but authentic cocktail creation requires a little more effort than that. A cursory knowledge of common words and phrases can help you become a master mixologist in no time. •Bitters: Made from herbs and
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mimic alcoholic beverages without the alcohol. Kids might like a “Shirley Temple” instead of another glass of water, and adult guests might feel a virgin martini helps them fit in more. •Serve ample amounts of food. Even guests who do not plan to drink much can become inebriated if they’re drinking on empty stomachs. Make plenty of food available to your guests, but try to avoid serving salty foods like pretzels and potato chips. Salt makes people thirsty, and that might compel some guests to drink more alcohol than they intended. •Have some guest rooms ready. Guests coming from far away who drove themselves may not want to pay for cabs or ridesharing services home, so make sure you have guest rooms ready for anyone who overdoes it with alcohol. Stock up on toothbrushes, bed linens and contact solution and cases so guests who wear contact lenses can remove them before going to bed. Hosting can be fun, but hosts must prioritize the safety of their guests when serving alcohol.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Eleven
HOLIDAY GUIDE
A Survival Guide For Black Friday
A
s Thanksgiving draws near, retailers begin dropping hints about their Black Friday promotions. Some stores have begun to open their doors on Thanksgiving evening, after many people have filled up on turkey and trimmings. Smart shoppers recognize that Black Friday is a great time to find deals on holiday gifts, and following these tips can help shoppers save even more. •Begin researching early. Since many retailers begin posting information online or send out advertisements about sale items far in advance of Black Friday, shoppers should pay attention to each retailer’s offerings so they can
better coordinate their shopping efforts. Cross-reference prices against other stores, including both online retailers and traditional brick-and-mortar stores. • Establish a shopping budget. It’s tempting to go out shopping with credit cards blazing, but that may lead to overspending. Determine what you can afford and set a budget for Black Friday shopping. Establishing a budget can help you avoid impulse purchases as well. • Look for extra discounts. The early bird often gets the worm, but late shoppers also may benefit on Black Friday. Determine which times of the day stores are offering their biggest discounts.
Don’t Forget About Giving Tuesday
D
esigned to serve as the unofficial kickoff to the holiday charitable giving season, Giving Tuesday is celebrated on the Tuesday following Thanksgiving in the United States. While events like Black Friday and Cyber Monday have become incredibly popular among holiday shoppers looking for great deals on gifts for their loved ones, Giving Tuesday aims to capitalize on the holiday spirit of giving by celebrating philanthropy and promoting charitable giving. Giving Tuesday began in 2012 and was the brainchild of the See $117, page 15
Doorbuster sales tend to start very early, but such sales might be irrelevant if only items you do not need are being discounted. Determine if there are any additional sales that extend throughout the day. • Divide and conquer. Split up the shopping responsibilities so you and your family can get your shopping done quickly. The divide and conquer approach allows you to cover more ground and ensures someone will be there to claim the best deals from various retailers. • Dress comfortably for shopping. Malls and department stores may be crowded and can be warm, so dress in layers so you can remove clothing if you get hot. You’ll probably do a good deal of walking on Black Friday, so make sure to wear comfortable shoes. • Have discount codes at the ready. Many retailers now use digital apps or emails to keep in touch with customers. These same apps may enable smartphone users to search for discount codes and other coupons. Keep digital coupons handy so they can be presented quickly at checkout. Black Friday is one of the best days of the year to land steep discounts on a variety of merchandise and services. Make the shopping trip even more successful this time around.
Tradition! The Lifeblood Of Chanukah
T
radition is a major component of the Jewish faith, so it’s no surprise that tradition plays such a central role during the celebration of Chanu-
kah. Although some are quick to note Chanukah is not one of the major Jewish holidays, Chanukah is celebrated in a very public fashion. Chanukah celebrants make the holiday more high profile by displaying their menorahs in prominent locations and participating in holiday meals. Like other Jewish holidays, Chanukah is shrouded in tradition. Chanukah means “dedication” or “induction” in Hebrew. The holiday begins on the 25th of Kislev and can occur in either November or December. Also known as the Festival of Lights, Chanukah includes menorah displays, traditional foods and games and songs. Chanukah rose to prominence thanks in part to the story of faith and miracle behind its inception. Antiochus IV was a Greek sovereign in control of the region of Syria, Egypt and Palestine, where many Jews resided. Antiochus began to oppress the Jews, prohibiting the practice of the Jewish religion and desecrating the Jewish Temple. Opposition to Antiochus grew, and a group led by Mattathias the Hasmonean and his son, Judah Maccabee, took on the Syrian army. They were successful in their efforts to combat religious oppression, and the Temple was subsequently rededicated. The Talmud states that, at the time of the rededication, there was very little oil left that had not been defiled by the Greeks. This posed a problem because oil was needed to burn the Temple menorah throughout the night every night. However, there was See MENORAH, page 13
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Twelve
HOLIDAY GUIDE
Thanksgiving Without The Turkey? Your Meal Can Still Work
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ow in fat, high in protein and an inexpensive source of iron, zinc, potassium and B vitamins, turkey makes a healthy addition to a person’s diet. Turkey also tends to be the star of the show on Thanksgiving and other holidays. Even though turkey can be a delicious addition to any holiday table, some people prefer to buck Thanksgiving tradition from time to time and divert focus from the golden gobbler. Even though turkey may be synonymous with Thanksgiving, hosts and hostesses should not shy away from serving something different. In fact, turkey may not even have been on the menu for the first Thanksgiving. Thanksgiving dates back to New England in November 1621, when newly arrived Pilgrims and the Wampanoag Indians gathered for an autumn harvest celebration. It’s reported that pilgrims went on a “fowling” mission in prepara-
tion for the three-day feast. Although wild turkey was plentiful in the region, ducks, geese, passenger pigeons, and swans were commonly consumed. Historians at Smithsonian say documents refer to wildfowl and venison as foods appearing at the first Thanksgiving, but turkey was not mentioned. Home chefs can take a cue from those first pilgrims and choose less traditional offerings this Thanksgiving. The following are some ideas that are reminiscent of the first Thanksgiving. •If the flavor is more palatable, don’t hesitate to select another bird to grace the Thanksgiving table, such as a goose or even a chicken. Some people find turkey meat to be too dry, despite all of the different preparation methods. Chicken or goose may be more well-received and just as versatile. •Don’t overlook the possibility of serving fish and other seafood.
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Colonists and the Wampanoag probably ate eel, lobster, clams,
and mussels. Fish can be dried, smoked and preserved. •Replace wheat-based recipes with those made from cornmeal, as maize was more likely available during colonial time than wheat. •Forests provided chestnuts, beechnuts and walnuts, so a platter of nuts paired with cheese or fruit also can make a welcome addition to the table. Nuts also can be ground and used in baked goods or flavoring for Thanksgiving desserts. •Pumpkin and squash were plentiful in colonial times, and this is why these gourds are often included in Thanksgiving meals and decor. The flesh of a pumpkin or squash can be turned into casseroles or used to make quiche. •A traditional Thanksgiving meal for the early settlers would not have included potatoes. White
potatoes originated in South America and sweet potatoes in the Caribbean. At the time of the first Thanksgiving, these would not yet have been introduced, as white potato patches in North America were not established in the region until 1719, according to the potato resource Potato Goodness. •Because colonists did not have wheat flour and butter to make flaky tart crusts, pumpkin pie was not on the first Thanksgiving menu. In lieu of pumpkin pie, hosts can experiment with moist loaf breads or muffins made with pumpkin. The average Thanksgiving dinner table today looks quite different from the one the Wampanoag and Pilgrims gathered around centuries ago. Families can stick closer to history for a touch of something different this year.
Making Breakfast? Try Cider-Apple Doughnuts
H
oliday hosts often know which foods to prepare for holiday dinners with their families. But what about breakfast? Hosts who want to treat their overnight guests to some decadent delights can try their hand at the following recipe for Cider-Apple Doughnuts, courtesy of Linda Collister's “Quick Breads (Ryland, Peters & Small). Cider-Apple Doughnuts Makes 12
2 medium-tart eating apples 1 teaspoon ground cinnamon 3 1/3 cups unbleached all-purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 1 cup sugar 3 tablespoons unsalted butter, chilled and cut into cubes 1 cup smooth mashed potatoes (one large cooked potato or two small), at room temperature 2 extra-large eggs, beaten 1/2 to 3/4 cup milk (not fatfree)
To finish Saltflower or canola oil for deep-frying 2 tablespoons sugar 1 teaspoon ground cinnamon
Peel, core and chop the apples into small pieces, about the size of your little fingernail. Sprinkle with the cinnamon and toss until thoroughly mixed. Set aside until needed. Sift the flour, salt, baking powder, and sugar into a large bowl. Add the butter and rub it in with the tips of your fingers until the mixture looks like fine crumbs. Work in the mashed potatoes, then stir in the apple mixture with a roundbladed knife. Add the eggs and
enough milk to make a soft but not sticky scone-like dough. Turn out the dough onto a lightly floured work surface and pat it out to about 3/4-inch thick. Cut into rounds with the doughnut cutter, or use the large pastry cutter and then stamp out the center rounds with the smaller cutter. Gather up the trimmings and pat them out to make more doughnuts. Heat the oil in a deep-fat fryer or large deep saucepan to 350̊ F or until a cube of bread turns golden in 40 seconds. Fry the doughnuts in batches for 5 to 6 minutes, turning them frequently, until a good golden brown. Remove with a slotted spoon and drain on paper towels. Toss in the sugar mixed with the cinnamon and let cool before eating. Best eaten the same day. These doughnuts are not suitable for freezing.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Thirteen
HOLIDAY GUIDE
Changing Habits Can Result In Savings
W
hen people take inventory of their spending habits, before and after the holidays, many come to the conclusion that they need to scale back. Upon making that realization, many people immediately assume they need to give up certain luxuries. However, spending less on nonessential items may free up funds for more enjoyable activities, such as dining out and travel. Being frugal doesn't mean you have to be a minimalist, and it's easier than you might think. Explore these relatively easy methods to tame spending. •Use cash as much as possible. Paying with cash can create an emotional feeling of loss and taps into your five senses. Taking cash from your wallet and handing it over to cashiers could slow down your subconscious spending, which is less likely to happen if you always swipe a credit or debit card.
Safety First When Stringing Lights
H
oliday decorations help make a special time of year even more memorable. Whether you’re hanging mistletoe above a doorway or decking the halls, safety must be a priority when decorating a home for the holidays. Accidents can happen no matter what type of holiday decorating you’re doing, but stringing holiday lights around your home may be especially dangerous.
Menorah Plays Major Role In Celebrations
continued from page 11 only enough left for one night’s illumination. Miraculously, that oil burned for eight nights, leading to the development of an eight-day festival to commemorate this miracle. Because Chanukah is about the miracle of the oil and the lasting flame, oil and candles factor heavily in the holiday. A nine-armed menorah called the hanukiah is lit, and one candle is lit on each of the eight nights of the celebration. The last branch of the candelabra holds the shamash (servant) candle. The organization Reform Judaism says the traditional song “Ma’oz Tzur (Rock of Ages)” is sung after the lighting of the candles each night and at other times throughout the holiday. Foods fried in oil, including latkes and jelly doughnuts, are consumed as well. Celebrants play games with a dreidel, a German-based spinning top, and giving to charity is encouraged. Chanukah is one of the few times of the year when rabbis permit games of chance. The letters atop the dreidel stand for the first letter of each word in the Hebrew statement “Neis gadol hayah sham,” which translates to “A great miracle happened there,” and refers to the defeat of the Syrian army and the rededication of the Temple.
This season, keep the following safety tips in mind when stringing lights so this season of celebration starts off safe and sound. •Work with at least one partner. Never go it alone when stringing holiday lights. Make sure someone is there to hold the ladder steady as you climb up and down. Partnering up when stringing holiday lights allows decorators to use both of their hands to climb up ladders instead of using one of their hands to carry lights. Once they reach a point where it’s safe to hang lights, they can then have a helper hand them the lights. If possible, work in groups of three so someone can hold the ladder steady at all times. •Inspect lights before hanging them. Lights are not built to last forever, and over time holiday lights can suffer damage that has the potential to be dangerous. Wires can fray, and sockets can crack or break. Inspect lights and wires before hanging them, replacing any that pose a hazard. When replacing bulbs, be sure to replace them with bulbs of equal wattage. •Use an extension cord of adequate length. Exterior holiday lights are often plugged into extension cords that extend to a shed or garage. Do not connect several extension cords to power holiday lights; instead, use just a single cord that’s lengthy enough to reach the outlet. Connecting
extension cords is a fire hazard. In addition, make sure the amperage of the decorations matches the amperage rating of the extension cord, which can be found on the product label or possibly on the manufacturer’s website. Make sure the extension cord is not plugged into the power source while you are hanging the lights. •Make sure lights do not pose a safety hazard inside. Some people string holiday lights indoors as well. Lights might be hung on Christmas trees or along hallways. Such lights and the cords connecting them to power sources should never pose safety hazards, so make sure they are not lying on the floor. Staple lights to the wall and never place them beneath furniture or rugs. Lights can overheat when placed beneath rugs, and lights that are not properly secured to a wall can pose certain dangers, including being potential tripping hazards. •Hang the correct lights. When stringing lights, make sure you hang lights designated as exterior lights on the exterior of your home and those designated as interior lights inside your home. Hanging lights in the wrong places poses a fire hazard and creates additional safety concerns, so adhere to manufacturer instructions when stringing lights. Safety should reign supreme when stringing holiday lights around the house.
•Keep a spending log. Jot down your spending habits on a piece of paper or use home budgeting software to track where you tend to spend the most. This gives you an accurate and fluid method to examine your spending. •Spend less on shopping sprees. Some people use shopping as an emotional release or a method to relieve stress. If you like shopping but want to cut back on your spending, shop in less expensive stores, such as consignment or dollar stores. This feeds your desire to shop without breaking the bank. •Eliminate one monthly bill. Find a way to cut out one monthly expense. If you're not using that gym membership, cancel it. If you can't find something to eliminate, find a way to cut back. Maybe you can scale back your mobile phone service plan. Downgrade your cable television package to one that's more affordable. •Do things yourself. Consider the services you pay others to do that you may be able to do yourself. If you're handy with a paintbrush, paint your home interior. Have everyone pitch in to clean the house and scale back on housekeeping services. Cook your own meals and rely less on takeout. •Transfer savings automatically. Transfer a portion of your paycheck directly into a savings account. Set up automated transfers so the money never appears in the account linked to your debit card. •Pay bills on time. Do not waste money on late fees and penalties. Use automatic bill pay so you don't miss any payments and waste money on fees.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Fourteen
HOLIDAY GUIDE
Take The Time To Be A Volunteer
V
olunteering is a wonderful way for people of all ages to give back to their communities. While volunteers generally offer their time and skills in an attempt to help others, volunteering also helps the volunteers in various ways. According to Child Trends, a nonprofit research organization focused on improving the lives and prospects of children and their families, studies have shown that adolescents who volunteer are less likely to become pregnant or use drugs than teens who do not volunteer. In addition, Child Trends notes that kids who are involved in community service or volunteer in political activities are more likely than non-volun-
teers to have a strong work ethic as adults. And the benefits of volunteering are not exclusive to youngsters. A 2013 study from researchers at Carnegie Mellon University found that adults over 50 who volunteered on a regular basis were less likely than nonvolunteers to develop high blood pressure. That’s a significant finding, as high blood pressure has been linked to both heart disease and stroke. Finding the right volunteering opportunity can make the experience of volunteering even more enjoyable. When examining potential volunteering opportunities, prospective volunteers can consider a host of factors to find
w w w . p a w s p e t . c o m
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the right fit for them. Personal interests Would-be volunteers who can find a way to align their personal interests or hobbies with a volunteering opportunity may enjoy their efforts more than if no such connection exists. For example, current or former athletes may enjoy coaching a local youth sports league, while amateur or professional cooks and chefs may enjoy the chance to prepare meals at local food banks or convalescent homes. Professional experience Prospective volunteers may find volunteering more rewarding if they can combine their professional experience with their philanthropic efforts. Many charitable organizations are in need of operational help that helps them manage their day-to-day efforts smoothly. Experienced professionals may be able to fill these valuable roles. Accountants can offer to help organizations balance their books, while professional fundraisers may be able to help organize events for charities looking to raise money to meet their missions.
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tor for prospective volunteers to consider. Some volunteering opportunities require greater time commitments than others, and would-be volunteers must be honest with themselves when assessing how much time they have to offer. Volunteers without much time to offer should look for more flexible opportunities that require smaller time commitments, while those who have plenty of time on their hands can explore more extensive volunteering gigs. Goals Prospective volunteers should consider their reasons for vol-
unteering and what they hope to gain from their experience before choosing an opportunity. Men and women who recently overcame an illness may find it most rewarding to work with an organization that raises awareness about that condition or disease. Parents who want to get their kids involved in volunteering should seek opportunities that allow youngsters to gain hands-on experience. Volunteering is a great way to give back to a community. The experience of volunteering can be that much more fulfilling when volunteers find an engaging activity.
Semisweet Chocolate, Vanilla Extract Make Up Dessert Recipe continued from page 4 6 ounces semisweet chocolate 6 ounces very low-fat fromage frais 2 tablespoons confectioners’ sugar 1⁄2 teaspoon vanilla extract 1⁄2 ounces semisweet chocolate, grated 1. Break the chocolate into a bowl over a pan of simmering water. Let it melt, stirring occasionally. 2. In a separate bowl, whisk together the fromage frais and sugar. Whisk in the vanilla. 3. When the chocolate is melted and smooth, remove from the heat and allow to cool slightly. Slowly whisk the chocolate into
the fromage frais mixture, using a rubber spatula to incorporate every bit of chocolate. Cover with plastic wrap and chill for an hour. 4. Line a baking sheet with waxed paper. Scatter the grated chocolate on a plate. Scoop out the chilled chocolate mixture in teaspoonfuls, roll into balls, then roll the balls in the grated chocolate and put on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm. 5. Put the truffles in small paper cases. Store in an airtight container in the refrigerator until ready to use. Per truffle: Total fat: 2 g; saturated fat: 1 g; unsaturated fat: 1 g; cholesterol: 1 mg; sodium: 3 mg; calories: 52.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Fifteen
HOLIDAY GUIDE
Some Do’s And Don’ts Of Giving To Charities This Season
T
hanksgiving and the rest of the holiday season is about food, family, fun, and friends. But it also can be about giving back to the community, and helping those less fortunate. Donating gently used household items, toys, furniture, and clothing to charity has many benefits. Such donations can help the less fortunate, while donors can take advantage of tax benefits while decluttering their homes. There is also an environmental advantage to donating items rather than putting them in the trash. Goodwill Industries International, Inc. says that, over the last few years, generous people have helped to keep billions of pounds of clothing and household items out of landfills. Organizations that collect donations put them to use in many different ways. A portion of donated items may be sold in charity shops and other retail centers.
This provides an avenue for less fortunate individuals to purchase items that are steeply discounted from regular retail prices. Some clothing donations are sold to recycling manufacturers who turn them into rags or industrial cleaning materials. Donated clothing and other items may even end up in the hands of private enterprises, who then sell them in developing nations at costs lower
than regularly imported clothing, providing an affordable way for people living in poverty overseas to purchase items for themselves and their families. The organizations then put the money made from such sales toward their operational expenses and to develop programs to continue to help the less fortunate. Charities like Goodwill and The Salvation Army indicate on
their websites that proceeds from charity and thrift shops go directly to support education, work and drug rehab programs. Individuals who choose to donate goods to charity can follow a few tips to ensure their donations go as smoothly as possible. DO walk around the house and gather items that are no longer being used. Look in basements, closets, garages, sheds, attics, and anywhere you are inclined to stash items to get them out of the way. Pay special attention to materials that you haven’t used in months or years. DON’T donate just anything. Ensure that items are in working condition and are in good repair. Don’t give away things with rips or stains. Make sure electronics you plan to donate are operational. DO call first to find out any rules or restrictions regarding donations. Some groups won’t accept items that have been recalled
or do not meet current safety standards (think some baby gear). Specialty items like computers, vehicles or mattresses may have specific requirements for donations. DON’T overlook the idea of selling items privately at a garage or yard sale and then donating the funds to the charity. This way the organizations save time sorting and refurbishing donations, and they still benefit from the financial donations. DO see if the charity will pick up large items. Many organizations have their own fleet of vans and trucks and will have specific pickup windows during certain months. This helps make the donation process more efficient, and can reduce the hassle on donors. DON’T forget to receive a market value of the used items donated to the charity and a receipt. This will help you when it comes time to claim charitable donations during tax season.
Remember These Simple Terms To Become An Amateur Mixologist
continued from page 10 sparkling wines. The shape of the flute ensures bubbles fizz for as long as possible. • Collins glass: A tall glass with
a heavy base, quite similar to and often interchangeable with a highball glass. • Dirty: A word typically associated with martinis. Dirty refers
to serving the drink with an olive and some vinegar-based brine. • Dry: Like wine, cocktails can be sweet or dry. Cocktails that are dry tend to include dry vermouth.
Bring Gravies, Soups, Sauces To A Rolling Boil
continued from page 7 before storing them in the refrigerator. Thawing out leftovers presents another possible safety issue. Use a cold water bath, the refrigerator or the microwave to defrost frozen leftovers. Refrigerated foods
can simply be reheated. When reheating leftovers, make sure they reach 165̊ F. Gravies, soups and sauces should be brought to a rolling boil. The USDA also recommends covering leftovers to reheat them. This retains moisture and ensures that
food will heat all the way through. When cooking foods in the microwave, check for cold spots in the food, and reheat accordingly. Safe handling of leftovers can help prevent illness and ensure that leftover food does not go to waste.
Go To A Movie, Plan A Date Night Around Shopping continued from page 8 •Break up the day with a flick. Many malls also play home to movie theaters. Plan your shopping around the movie schedule
$117 Million Raised In 2015
continued from page 11
team at the Belfer Center for Innovation & Social Impact at New York City’s 92nd Street Y, which has brought people together around the values of service and giving since 1874. Nonprofits, civic organizations, for-profit businesses and corporations, individuals, and families have participated in Giving Tuesday since its inception. In 2015, with the cooperation of donors, volunteers and organizations in 71 countries, the Giving Tuesday movement raised nearly $117 million. More information about Giving Tuesday is available at www.GivingTuesday.org.
so you can take a two-hour break to rest and relax in the theater. Chances are you’ll come out of the film relaxed, refreshed and ready to tackle the rest of your shopping list. •Make it a date night. The thought of shopping may not conjure up ideas of romance, but if time is short, couples can use shopping excursions as an op-
portunity to spend time together. Visit a coffee shop or a bar for a nightcap afterward and enjoy some one-on-one time. Parents can enlist the help of a babysitter to keep children entertained while they enjoy some uninterrupted time with each other. When it comes to shopping, make the most of it by inviting friends and family along.
• Frosted glasses: Glasses that are kept in the freezer so cocktails can be served very cold. This technique works well for martinis and drinks that include gin, vodka and/or vermouth. • Highball: A highball is a spirit served on ice with carbonated soda as a mixer. • Infusion: Spirits that have a special flavoring or ingredient
added to them are known as infusions. • Mixers: Mixers are liquids added to hard drinks. They include fruit juices, sodas and tonic water. • Neat: In the world of cocktails, “neat” refers to a single spirit or liqueur served on its own without ice, water or any other ingredients.
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THE CHESHIRE HERALD, NOVEMBER 23, 2016
Sixteen
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Community Events St. Petersburg Men’s Ensemble Tuesday, November 29 • 7:30pm
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New England Youth Symphony Thursday, December 8 • 7:30pm
Bennett Family Christmas Concerts
Sunday, December 18 • 2:00pm & 5:30pm
December 3 9:30am–2:00pm Holiday bake sale, carolers, crafts, gifts, and a full Swedish Christmas buffet, along with plenty of activities for children, and tours of Elim Park apartment homes!
Katelyn Emerson Concert Organist
2:00pm Series Sponsor
NelsonHallElimPark.com 203.699.5495
150 Cook Hill Road Cheshire, CT 06410