Holiday traditions around the table

Chef Eric Rose

The fall and winter holidays are full of cultural traditions typically centered around kitchen table. These traditions usually have memorable histories to them tracing back generations. One of my favorite holiday traditions growing up was making fresh gnocchi as a family. We all took turns kneading the dough, shaping, cutting and forking them. It was a family affair.

Do you have a favorite holiday tradition centered around the table? Do you know the history of that tradition? Have you ever asked questions to learn about your family traditions and how they started? Typically, there are often foods and dishes that are only brought out at the holidays, so this is a perfect opportunity to ask questions. It’s also a great time to share memories with your family. At your table what are the special dishes that are served?

Do you have the family recipes? Have you actually made them? (Often, relatives don’t make the dish exactly the way the recipe is written. Making the dish with the relative is often the best way to get the “real scoop.”)

I have personally never been able to make meatballs like my mother, and my kids remind me of that. Her handful of this and a pinch of that seems to be much different than mine. Oh… and my favorite is her Italian Wedding Soup (recipe included). Although mine is awesome, it doesn’t exactly taste like hers. I guess I will keep trying to master it.

It’s so important that you take the time to ask questions and even get the recipes and make the holiday dishes — because we all know that at some point that special cook or baker will no longer be with us, or relationships and situations will eventually change. Just like when a new couple gets together and are challenged to blend or create their own new traditions. This can be both sad and exciting as it is both a give and a take.

For most people, holiday food equals love. Holiday food traditions are not only appealing because of all the nostalgia, but also because they include the foods we may eat only once a year. But food-centric traditions can be isolating for some people. They can also be overwhelming. One of the best things we have ever done — and now a new family tradition — is to invite someone

As an acclaimed health coach and chef, I get asked all the time about different squashes and how to best use them. Below are a few of the questions that seem to continuously be asked:

What is your favorite squash?

This is a toss-up between Delicata and Butternut squash. Butternut squash is quite a bit more versatile; it sautés quickly and is especially delicious when roasted. Best of all, it mashes and purees smoothly, with no thick strands or fibrous bits, making it perfect to turn into a luscious soup.

What nutrients are in pumpkin and most winter squashes?

Pumpkins and winter squashes are packed with nutrients, especially beta-carotene and fiber. Our bodies use beta carotene to produce vitamin A. In fact, a half cup of pumpkin provides 200 percent of the current recommendation for vitamin A, along with lutein and zeaxanthin, which are pigments that promote eye health. They are rich in potassium, which helps our muscles contract and nerves fire. Pumpkin and winter squashes are low in calories.

What are some good ways to prepare or eat?

They can be used in a wide variety of creative ways beyond the typical pumpkin pie and roasted squash. Try pumpkin soup or pumpkin hummus. Add some pumpkin puree to pasta sauce or chili. Sweeten pumpkin with some honey and create a pumpkin parfait by layering yogurt with honey-sweetened pumpkin. You also can use pumpkin to substitute for part of the fat in baked goods such as brownies.

Does it make a difference if you start fresh and cook the pumpkin yourself or use canned or processed pumpkin?

Both canned and fresh pumpkin are very nutritious. Canned pumpkin offers one-step convenience; simply open the can and use. “Sugar pumpkins” are smaller, rounder pumpkins that can be used for cooking purposes, and they differ in their texture from the pumpkins used to make jack-o’-lanterns.

Fresh pumpkin can be baked/cooked and used in the same way you would use canned pumpkin. Freshly cooked pumpkin often will have a lighter color and a texture more like sweet potatoes.

Canned pumpkin usually has a stronger pumpkin flavor and results in a pie with a firmer, smoother texture. Pumpkin is pulverized before commercial canning to give it a uniformly smooth texture; however, we do not have an approved (safe) method for canning mashed pumpkin at home.

Pumpkin spice is a popular (and delicious) fall flavor. What spices are usually in it?

Pumpkin spice is a blend of cinnamon, nutmeg, ground ginger, ground allspice and cloves. You can make your own blend at home or purchase ready-to-use pumpkin pie spice. Many recipes to make your own pumpkin spice blend are available online.

Sausage and Delicata Squash Galett

by Eric Rose

Serves 6-8 Ingredients 18 oz Delicata squash 2 cups of mild, cooked sausage 2 Tbsp unsalted butter, divided 2 Tbsp maple syrup, divided ¼ tsp cinnamon 2 sheets of ready-made shortcrust pastry ¼ cup blueberries 4 oz honey goat cheese crumble Arugula for garnish Instructions 1. Preheat the oven to 400˚F. 2. Cut the squash in half lengthwise and scoop out the seeds and pulp.

Cut each half into relatively thin half-circles. 3. Melt 1 Tbsp of the butter and mix with 1 Tbsp of the maple syrup and cinnamon. Lay the squash slices out in a single layer on a baking sheet.

Drizzle over the butter-maple mixture, toss gently then roast for approx. 20 minutes until the squash is tender but not quite browning. You can do this ahead of time if desired. 4. Cook and drain sausage crumble. 5. Roll out the pastry on a lightly floured surface into a circle. Lay the squash slices on the pastry, leaving a rim around the edge to fold in slightly but only slightly cover on top. Sprinkle over the sausage crumble and blueberries. Melt the rest of the butter, mix with the remaining 1 Tbsp maple syrup and drizzle over the filling. 6. Fold in the sides of the pastry, making slight folds as you go, then bake for approx. 20 min until gently browned. 7. Garnish with goat cheese and Arugula.

Rose Health Chicken Mulligatawny Soup

by Eric Rose

Serves 8 Ingredients 1 Tbsp olive oil 4 Tbsp butter 1 onion, chopped 1 inch piece of ginger root, minced 1 celery stalk, chopped 1 small carrot, diced

who is lonesome or in need to dinner, as well as donate groceries to a few families. Holidays can be so much more rewarding when you make them not about you but about others, and not about presents but about acts of kindness. Plus, think of the lessons witnessed by the younger ones.

It’s such a great time to step outside yourself and do something you wouldn’t do any other time—like invite a deserving guest to holiday dinner. Here are five reasons why this is a good idea: • Demonstrate kindness: Here’s the obvious one, even if it bears repeating. Inviting someone into your home is a nice thing to do, regardless of the circumstances. This holiday is not about gifts, football, fireworks, costumes, or parades – but about simple human connection and a breaking bread with other people. • Provide a welcome family buffer: If the warm fuzzies aren’t enough of a reason, consider this: What family is going to break out into its yearly argument about politics when there is an unfamiliar presence at the table? Aunt Agnes might limit her whiskey to just two glasses, and the kids will be on their best behavior. In short, it might just be the most civil, calm family dinner you’ve had in years. • Broaden your social circle: If you’ve been meaning to get to know Nurse Marly from 3rd floor a little bit better and overheard that she’s not going home for the holiday, it’s a perfect time to put yourself out there and initiate a relationship — platonic or otherwise. Make something happen that could turn out mutually beneficial to both of you. • Model behavior: If you’re looking for a good teaching moment, the holiday meal is a prime opportunity. Your kids can see what it feels like to offer your home to others during special occasions. They might even hear a story that lets them know how good they have it. • Stave off your own loneliness: You yourself might need a little company if you don’t plan to head to a family member or friend’s home. Gather together a bunch of other people and make an event of it. It’ll beat eating a frozen meals or delivery on a tray in front of the television. If you are worried about all the work, go potluck as much as possible.

After you’ve done it once, maybe you’ll get addicted to the gesture and make it a recurring event throughout the year. It’s crazy how this small gesture can create such a huge impact not only on the person provided for but the family that served. Easy recipes for any holiday:

Italian Wedding Soup

By: Chef Eric Rose Serves 6-8 Ingredients (Meatballs): 8 oz lean ground beef 8 oz mild Italian sausage ½ c. fresh hearty white breadcrumbs ¼ c. chopped fresh parsley 1 ½ tsp minced fresh oregano ½ c. finely shredded parmesan 1 large egg Salt & freshly ground black pepper 1 Tbsp olive oil Ingredients (Soup): 1 Tbsp olive oil 1 c. 1/4-inch diced carrots 1 c. diced yellow onion 1 c. ¼-inch diced celery 4 cloves garlic, minced (1 ½ Tbsp) 9 c. low-sodium chicken broth 1 c. dry acini de pepe 6 oz fresh spinach or escarole, chopped Pinch of thyme Pinch crushed red pepper Salt and pepper to taste Finely shredded parmesan, for serving

Directions (Meatballs): 1. Add beef and sausage to large mixing bowl. Add breadcrumbs, parsley, oregano, parmesan, egg, 1 tsp salt and ¼ tsp pepper. 2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4" to 1 inch and transfer to a large plate. 3. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. 4. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup). Directions (Soup): 5. While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and sauté until veggies have softened, about 6 - 8 minutes; add garlic and sauté 1 minute longer. 6. Pour in chicken broth, season soup with thyme, red pepper flakes, and salt and pepper to taste. Bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low). 7. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkling each serving with parmesan cheese.

By: Chef Eric Rose Serves 6-8 Ingredients: 3 c. Brussels sprouts, ends trimmed, sliced in half 3 Tbsp olive oil, divided ½ teaspoon salt 1 ½ pounds butternut squash, peeled, seeded, and cubed into 1" cubes (4 cups) 2 Tbsp olive oil, divided 3 Tbsp maple syrup ½ teaspoon ground cinnamon 1 c. pecan halves, coarsely chopped ½ c. dried cranberries 2-4 Tbspmaple syrup (optional)

Directions: 1. Preheat oven to 400˚ F. 2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine. Place onto baking sheet, cut side down and roast for about 20-25 minutes. 3. During the last 5-10 minutes of roasting, turn them over for even browning. 4. To prepare butternut squash, spray another sheet pan with cooking spray. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 Tbsp of olive oil, maple syrup, and cinnamon; toss to mix. 5. Place butternut squash in a single layer on baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. 6. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2-4 Tbsp of maple syrup, if desired.

Spatchcock Chicken

By: Chef Eric Rose Serves 6

Roasted Spatchcock Chicken (removing the backbone and flattening) is the answer to the ultimate juicy bird. Both dark and white meat will cook quicker and more evenly.

Ingredients: 1 (5lb.) whole chicken 4 garlic cloves, chopped 1 tsp kosher salt ¾ tsp black pepper 6 Tbsp (3 oz.) salted butter, softened 1 Tbsp chopped fresh thyme 3 Tbsp apricot or peach preserves Directions: 1. Preheat oven to 450°F. Rinse chicken, pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large baking pan. Tuck wing tips under chicken so they don't burn. 2. Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic salt, butter, thyme, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs. Then add preserves to remaining butter mixture. 3. Bake chicken in preheated oven 10 minutes. Reduce heat to 400°F and bake 20 more minutes. Spread remaining butter preserve mixture on breasts; return to oven and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes. Let rest 10 minutes. Carve chicken and serve. Chef Eric Rose is an award-winning chef and health coach.

Let Us Host Your Visiting Family! 1854 Farmhouse Stay

Quiet Countryside Getaway in Cazenovia NY Complimentary Package with Reservation