Family feasts

by Brian J. Lowney

The holidays are certainly a wonderful time of the year!

While the past two years have certainly changed the course of our lives, many families of all ages are eager to restore time-honored family traditions and perhaps add new ones along the way. During the pandemic, many folks have developed a new interest in cooking, baking, and learning about their family and friend’s culinary roots and ethnic specialties. Many people have explored their family’s genealogy and ancestry. People are eager to step out of their comfort zone and to try new and more exotic cuisines. During the busy holidays, many religious-based organizations and other community organizations often sell specialty foods and sweets that shouldn't be missed and attract legions of fans who savor these delicious annual events found throughout the South Coast. Acushnet resident Cameron DeGrazia truly appreciates this festive time of year and is proud of his Italian and Portuguese heritage that highlights the importance of family, friends, and good food. “The holidays are always good fun,” shares DeGrazia, who earned a degree in Culinary Arts from Bristol Community College and is employed at St. Vincent’s Services in Fall River as Food Service Manager.

“We laugh and enjoy being around the table,” he continues. “It’s a good time to be with family. The holidays bring our traditions together.” The talented chef shares that one of his favorite holiday desserts is homemade rice pudding, lovingly made by his late grandfather during the family Thanksgiving meal using a traditional family recipe that was developed in the Azores. DeGrazia adds that he also enjoys his family’s Portuguese stuffing and notes that every family and village has its own way to prepare the side dish. “Every holiday we make rice pudding and use our family recipe and it’s so delicious,” DeGrazia tells. “My late grandfather always told people who came to the house to enjoy some hospitality and ‘to come and eat.’” While his grandfather has passed, DeGrazia plans to continue the longstanding tradition of ensuring that all guests are well fed. “My Italian side enjoys the traditional seven fishes on Christmas Eve with spaghetti and shrimp,” he says. “We also must have Nan’s Italian meatballs. They are always handmade and they are always excellent. I don’t know how to replicate them. You have to have my grandmother’s touch and add seasonings as the meatballs are made.” According to DeGrazia, Christmas Day must include traditional lasagna, and lots of Italian cookies and festive mouthwatering desserts. “We always must have olives,” he says. “It wouldn’t be Christmas without olives.” Like many families. DeGrazia emphasizes that “with the pandemic, life was difficult, especially during the holidays. It made people realize that it made people realize the importance of family and of being together. My family just gathered with my immediate family and now we are looking forward to spending time with our extended families and friends.” While almost everyone fondly recalls a favorite holiday recipe from their childhood that was once lovingly prepared by a family member or friend, I’d like to share a simple holiday recipe that my late mother, Catherine Lowney, always baked as part of her Christmas preparations. I fondly recall the delightful aroma of these delicious buttery cookies cooled in the kitchen, and the joy and fun that she had as she baked during the holiday season. Following are three holiday recipes that will bring a smile to your family and friends. The first two recipes are shared by Cameron DeGrazia; the third recipe came from my mother’s treasured and well-worn Betty Crocker cookbook. Enjoy!

Grandpa’s Rice Pudding

¾ cups River Rice 6 cups Milk 4 eggs beaten 1 cup Sugar Pinch Salt Cinnamon (to taste)

Add Rice to milk in a double boiler and stir constantly for 30 min. Remove from heat slowly and stir in eggs for five minutes. Return to heat and add vanilla and sugar. Stir for five minutes. Remove from heat. Transfer to a pan and let cool on the table. When cool, refrigerate until ready for serving.

Nan’s Meatball Recipe

1 pound hamburger or ground sirloin Half loaf of dried Italian bread Minced garlic One large egg Salt and pepper Romano cheese (Adjust the seasoning to the cook’s preferences)

Combine all ingredients, form, and pan fry. Transfer to crockpot and cook in a favorite pasta sauce.

Scottish Shortbread

(Adapted from the Betty Crocker cookbook) Ingredients: 3/4 cup butter (not margarine!) softened 5 tablespoons sugar 2 cups Gold Medal All-Purpose flour

Directions: Heat oven to 350°. In a large bowl, stir butter and four tablespoons of the sugar until well-mixed. Stir in flour. (If dough is still crumbly, mix in 1 to 2 tablespoons more of the softened butter.) Roll dough on lightly floured surface until 1/2 inch thick. Sprinkle with remaining sugar. Cut in small shapes or with cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart. Bake about 20 minutes or until set. Remove to cooling racks.