nature
YOLO or NOLO?
YOLO and NOLO
February will be Tournée Minerale time in Belgium, when the Cancer Foundation and Drugline challenge us once again to stop drinking alcohol for a month. Want to start practising now? The following drinks contain little or no alcohol, but are delicious. Challenge accepted?
“YOLO” is short for “you only live once”. Like the Latin carpe diem (‘seize the day’), it calls for living life to the fullest, even engaging in behaviours that involve risk. It became a popular internet slang term in 2012.
We already know YOLO, but what is NOLO? Drinks that contain NO alcohol, or very, very little alcohol, in a variety of colours and flavours, carbonated or non-carbonated. Which will be your favourite?
Mionetto 0,0% alcohol
A festive, alcohol-free version of sparkling wine that you can enjoy without any guilt! It offers pear, green apple and citrus flavours with a slightly floral finish.
Codorniu zero 0,0% alcohol
This alcohol-free wine will surprise you with fresh citrus flavours and tropical fruit juices. Ideal as an aperitif or a well-deserved drink between two meals.
Pico bello 0,3%
Low alcohol IPA from Brussels. A beer project that uses natural brewing techniques to brew beer without losing flavour. Its slightly acidic fruity character goes perfectly with chicken and poultry, then white fish and young and creamy cheeses.
Cornet oaked 0,3%,
Non-alcoholic light Belgian beer, flavoured with oak bark and shavings. For this special beer, the alcohol is removed from the classic cornet oaked beer, allowing the beer to retain its unique woody character and subtle vanilla notes.
Pico nova 0,3%
This bittering IPA is brewed with three North American hop varieties. The result is a floral amber ale with extremely low alcohol content, roasted pine nuts, citrus and coconut flavours.
In 2012, online media including The Washington Post and Huffington Post called YOLO “the latest slang you’ll love or hate” “silly”. The word has been criticized for its use in reckless behavior, most notably in a Twitter post by aspiring rapper Ervin McKinness just before his death, driving drunk at 193 mph: “Drunk af going 120 drifting corners #Fuck It YOLO.
Affenberg (the Monkey hill) at Lake Constance
Salem is a municipality in the Boden-see district of Baden-Würtemberg in Southern Germany, located 9 km north of Lake Constance. It is famous for the cistercian Abbey Salem (12th century) and the Monkey hill, called: Affenberg.
The founder and owner of the park is the Alsatian Baron Gilbert de Turckheim. He opened the first enclosure, La Montagne des Singes, Monkey’s hill in 1969 in Kintzheim in Alsace, the second in 1974 in Rocamadour in southern France. In 1976, the “Affenberg Salem” was added on leased land of Salem Castle. Since 2006, the park director has been Roland Hilgartner, a zoologist with a doctorate in primatology. The concept provides for a restriction to one animal species on generously dimensioned areas. Therefore, the behaviour of the Barbary macaques in Salem does not differ from the animals living in the wild. In 2005, another monkey enclosure was created in Trentham in Staffordshire (England).
The Affenberg Salem is an animal park west of Salem in the Lake Constance district and also Germany’s largest open-air monkey enclosure. The main attraction of the over 20-hectare woodland are almost 200 Barbary macaques (Macaca sylvana) that roam freely there. There is also a free-flying colony of white storks that breed on the roofs of Mendlishauser Hof every year, a herd of fallow deer, and a large pond that is considered a refuge for many different bird species.
The Salem Monkey Mountain is characterised by the fact that there are no separating grids or ditches to shield visitors from the animals. Visitors move through the natural forest on permanent paths.
From mid-March to early November, Affenberg is open daily in all weathers and is on winter break from early November. The winter break is considered an undisturbed mating season for the monkeys. The founder and owner of the park is the Alsatian Baron Gilbert de Turckheim. He opened the first enclosure, La Montagne des Singes, in 1969 in Kintzheim in Alsace, the second in 1974 in Rocamadour in southern France. In 1976, the “Affenberg Salem” was added on leased land of Salem Castle. Since 2006, the park director has been Roland Hilgartner, a zoologist with a doctorate in primatology. The concept provides for a restriction to one animal species on generously dimensioned areas. Therefore, the behaviour of the Barbary macaques in Salem does not differ from the animals living in the wild. In 2005, another monkey enclosure was created in Trentham in Staffordshire (England). To bring visitors closer to the animals, there is an interactive information system and there are moderated feedings where visitors can get information about the Barbary macaques, storks and fallow deer.
Currently (as of 2022), there are three primate groups with just under 200 animals at Affenberg. Barbary macaques live in well-organised social groups of 60 to 80 animals; they are in constant communication with each other, emitting a wide variety of sounds or using expressive mimicry.
While the rank of females is innate, males have to work hard to achieve their rank. To become an alpha male, a good network with many high-ranking supporters is needed. Showing their long canines helps them to make a special impression on their competitors and to impress them accordingly. The “tenure” of an alpha male lasts an average of two to five years at Monkey Mountain and depends on competitive pressure.
The original home of Barbary macaques is Morocco and Algeria, where they live in mountains up to 2000 metres above sea level. The animals also feel at home at Lake Constance, as the climate there is very similar to that of their native country. Barbary macaques are threatened with extinction. Around 10,000 animals still exist worldwide. According to experts, a population can only survive if at least 150 specimens belong to it.For this reason, the Salem Monkey Mountain forms an important reserve population. The monkeys are also an important tourist attraction.
In addition to its importance as a tourist attraction, Affenberg enjoys a high international reputation as a research site. Almost half of what is known about Barbary macaques today comes from Affenberg. There is cooperation with the Max Planck Institute for Evolutionary Anthropology in Leipzig, the University of Zurich and the German Primate Centre in Göttingen.
Storks
At home on Affenberg Salem is a free-flying breeding colony of white storks with around 90 birds. Storks are migratory birds, returning to the same eyrie each spring to breed.
As the white stork was already extinct in many areas of Baden-Württemberg in the mid-1970s, reintroduction projects were started. In 1978, the Affenberg founded the Stork Station, which contributes to the protection of storks in Baden-Württemberg. The reintroduction of a few breeding pairs at Affenberg Salem established a free-flying colony there.
Fallow deer
In the extensive fallow deer enclosure, too, one can move freely among the animals. A capital fallow deer lives there with around twenty hinds and young animals
Turmeric latte the golden drink
Turmeric latte or Golden Milk, as it is called in English-speaking countries, sounds like a magic drink from a fairy tale. Its story is that it was brought into fashion in the early 21st century by the famous American coffee chain Starbucks, whose logo is a long, green-haired siren! And like all legendary elixirs, there have been many myths about this drink ever since.
First, the drink’s ‘secret’ ingredients are: freshly grated ginger and turmeric, plus a dash of black pepper to maximise the potion’s potency. In addition, cinnamon and a spoonful of honey add a sweetness. But of course, it is not the coffee chain in question that invented this drink, but the Indians, where turmeric milk is an ancient recipe from the Ayurvedic, healing tradition.
One thing is for sure, it is important to use fresh turmeric in the drink if possible, as it has a particularly aromatic (and not bitter) flavour. If this is not available, do not use too much turmeric powder or it will make your drink bitter. The soft, yellow colour suits the drink much better anyway, so don’t use too much as the ingredients work together to create a fantastic flavour orgy.
The feeling of well-being starts after the first sip: warmth spreads through the body and the wonderful smell stimulates the senses. If you don’t like honey, you can sweeten it with coconut blossom sugar, which keeps blood sugar levels stable. If you prefer a different alternative to milk, you can use good quality oat milk, which gives the golden milk a creamy taste and a good froth. And if you don’t believe in magic, just try a warm, exotic spice-flavoured, glowing golden milk drink.
Recipes
Golden turmeric drink
2 important ingredients in a turmeric drink are: turmeric and ginger. When freshly grated, the essential oils in it prevent colds and aid digestion. As the healthy substances are located just under the skin, it is best to peel the ginger and turmeric bulbs as thinly as possible so that the healthy duo (ginger and turmeric) can work optimally together with honey, cinnamon and pepper. The “Golden Milk” is also excellent with vegetable milk, coconut or almond milk (for 4 persons: 800 ml oat milk, 4 cm turmeric root, 2 cm ginger, 1/2 tsp pepper, 1 tsp cinnamon, coconut blossom sugar, turmeric powder for garnish).
Delicious breakfast
If you like a varied breakfast, try Golden Milk with oatmeal and fruit.
Cheesecake with golden milk
Ingredients for the golden milk: 20 gr turmeric, 25 gr ginger, 600 ml oat milk, 1 tbsp honey, 1 cinnamon stick, 1 tsp cardamom
for the filling: 450 gr cashew nuts, 100 gr coconut chips, 75 gr brown cane sugar
for the dough: 100 gr dates, 100 gr almonds, 1 tbsp honey, cardamom powder, saffron, cinnamon, 2 tbsp puffed quinoa
for serving: 30 gr candied ginger, 1 tbsp sugar, 1 tbsp butter, 4 tbsp puffed quinoa, 150 gr coconut cream, cinnamon, 1 tsp turmeric powder
Preparation: Grate them and put them in a bowl with the oat milk, honey, cinnamon stick and cardamom. Bring to the boil, cover and allow to simmer on a low heat for about 30 minutes, then cool.
To make the topping, place the cashews and coconut flakes in a bowl, strain the golden milk through a sieve and leave to stand, covered, for 8 hours (or overnight).
The next day, line a cake tin with baking paper. Wash the dates, chop 60g almonds, leave the rest whole. Mix the whole almonds with the dates, honey and spices, then blend in a blender until pureed (add 1-2 tbsp water if needed), finally add the almonds and the puffed quinoa. Pour the mixture into the prepared mould and smooth it out evenly.
To make the topping, drain the soaked cashew-coconut mixture (which has been refrigerated for 24 hours), add the sugar and puree it finely and thickly, a little at a time, adding just enough of the left-over liquid per spoonful to make the mixture spreadable when pureed.
Pour the mixture over the cake base and smooth it out. Leave to set in the fridge for at least 4 hours.
To serve, cut the candied ginger into pieces. Melt the sugar and butter in a pan and caramelise until golden. Stir in the ginger pieces and the puffed quinoa, spoon into mounds on a baking sheet and leave to cool. Whip the coconut cream until stiff peaks form. Mix the cinnamon and turmeric and sprinkle over the cake. Spread the coconut cream decoratively over the cake using a teaspoon and decorate with the caramel-ginger quinoa.
Turmeric in the world
Turmeric is a key ingredient in many Asian dishes, imparting a mustard-like, earthy aroma and a pungent, slightly bitter taste. It is used mainly in savoury dishes, but also in some sweet cakes, such as the Persian cake called sfouf. In India, the turmeric leaf is used to make special sweet dishes such as patoleo, where a mixture of rice flour and grated coconut husk is layered on the leaf, then sealed and stored in a special container (chondro). Most turmeric is used in the form of rice powder to give the dish a golden yellow colour. Turmeric is also present in many products such as canned beverages, baked goods, dairy products, ice cream, yoghurt, yellow-coloured cakes, orange juice, biscuits, popcorn, cereals, sauces and gelatine. It is also a major ingredient in curry powders. Although turmeric is usually used in dried, powdered form, if you want a more intense flavour it is better freshly grated, as is ginger. There are many other uses for it in East Asian recipes, such as pickles containing large chunks of fresh, soft turmeric!
Turmeric is also widely used as a spice in South Asian and Middle Eastern cuisine. Various Iranian khoresh recipes start with onions caramelised in oil and turmeric. The Moroccan ras el hanout spice blend typically contains turmeric. In South Africa, turmeric is used to give a golden colour to cooked white rice, known as geelrys (yellow rice), and is traditionally served with bobotie (a minced meat one-dish dish). In Vietnamese cuisine, turmeric powder is used to colour and enhance the flavour of certain dishes such as bánh xèo, bánh khọt and mì Quảng. The staple Cambodian curry paste, kroeung, which is used for many dishes including fish amok, typically contains fresh turmeric. In Indonesia, the base for the Sumatran Minang or Padang curry, such as rendang, is sate padangho.
Blueberry festival in Belgium: The Witch and the Black Goat
While witches have always existed in the Salm valley, just like anywhere else, the folklore group of the Macralles du Val de Salm from Belgium has only been in existence since 1955. Every year on 20 of July, the Macralles gather at a place: called Tienne-Messe to celebrate their Sabbath. This “Son et lumière” show stages amusing anecdotes about what has happened to certain of the people of the Salm valley during the last year, all in the Walloon dialect. Then the next day, they march in procession through the streets of the he Fête des Myrtilles (Blueberry Festival – July 21). The story of the Macralles is drawn from a local legend: the legend of Gustine Makra.
The course of the event: Every July 20 and for 24 hours, the “Neurès Bièsses” (the Macralles) symbolically take possession of the key of the city, and gather on the rocks of Tiennemesse to hold their Sabbath in the presence of their master, the “NeûrBo” (the Black Goat), who is none other than the Devil. This ceremony attracts more than 2,000 spectators every year. The macralleboast, in the local patois, of their harmful activities perpetrated during the year, whose targets are very diverse.
From 7:30 pm, musical and visual entertainment in the streets of Vielsalm
At 9:30 pm: taking the keys to the city; the macralles invade the communal park! During a scenario reviewed every year, they seize the key to the great displeasure of the mayor and the country guard. They then demand power for a period of 24 hours.
The “Neurès Bièsses” (the macralles) then gather at a place called Tiennemesse.
They review funny events and anecdotes of local and regional life. The devil, Neûr Bo (black goat) presides over this ceremony full of magic, terror and laughter. Every year, more than a thousand spectators witness this real sound and light.
Highlights of the Sabbath: – the arrival by the air of witches, with the help of their broom of course! – the establishment of the cauldron where the emmacrallée potion, the “tcha-tcha” will be concocted – the arrival of the devil on an authentic hearse – the enthronements of personalities, greeted by hunting horns and artifices. Not to mention the various more or less skilful attempts of the Country Guard (“the Emmacrallé”) who tries, without much success it must be said, to put an end to the Sabbath and tries to make public order reign!
Who has already once attended the Sabbath in the past should not be afraid to see the same things again from year to year because the Sabbath changes over the years. If we always strive to maintain a common frame to the various performances, we seek above all constantly not to tire the faithful spectators, especially through the use of many accessories and disguises, as well as music adapted and composed by our technical team. The lighting and a studied pyrotechnics make it possible to stage the highlights of the Sabbath, to enhance the play of the actors and the visual effects.
The “Neurès Bièsses” also take advantage of this sound and light show to induct certain personalities, both local and national, and thus confer on them the title of “Baron des Frambâches”. The ritual of enthronement consists in making the future Barons taste the “tcha-tcha” (potion based on crushed blueberries) and to make them ride
and broom and repeat the sentence that will “emmacraller” them forever: “Sôte, Mirôte, oût hayes èt bouchons!”
On the Sabbath are also enthroned the young Macralles nicknamed the ” loumerottes “. The loumerottes only become real Macralles after two years of apprenticeship.
After the Sabbath, a reception is organized and brings together all the members of the Macralles group, as well as the Barons of the Frambâches and the sympathizers. The opportunity for everyone to meet, and to sign the Golden Book, a real treasure illustrated by many cartoonists, each more prestigious than the other…
In addition to the outdoor processions, the Macralles are of course rampant in their own locality; collection of eggs and giant omelette offered each beginning of the year, local entertainment etc.
By the way every October 31 from 1999 to 2008, the Macralles also organized the Halloween party for children: torchlight procession in the streets of the locality, followed by a ball for all the little devils and other monsters!
Between 2000 and 2010, the Macralles of the Val de Salm were the initiators of 7 “Great Gatherings of Witches”.
The program of these diabolical days expanded as the editions went on: artisanal market ofthewitch, street entertainment: storytellers, fire-eaters, jugglers, magicians, puppet theater, medieval musicians and other troubadours.
In the evening, a large international procession of groups of witches took place: “sisters” came especially from the whole of Belgium, but also from France, Germany, the Netherlands and Switzerland; as early as 2001, for the first time in Belgium, the presence of luminous electric floats in the procession, always on the theme of witchcraft, which will dazzle more than one!
For the pleasure of the eyes, no less than 8,000 light points are needed per tank to perfect the magic of the show. The closing evening in the communal park is placed under the sign of fire, accompanied by wild music.
The legend of Gustine Makra: she had managed to awaken the fairies and gnomes from hibernation, but she had also revived tormentors and ghosts, werewolves and demons. Fortunately, the later canonized Gengoux, long ago, managed to conjure up the Beings of Darkness. But now that almost 1313 years have passed, they are about to wake up again… Do you manage to make contact with above- , extraterranean and subterranean creatures and reveal the Mysteries of the Macralle? You can learn the language of the black magicians, who not only uses words, but also sound vibrations –and waves, sound patterns and music? After all, don’t you shy away from fighting Gustine Makra & her Creatures of Darkness, and putting them back to sleep with the appropriate formula.
Yellow crab-of-the-woods mushroom with lamb stew and quark noodle
These special spring-summer mushroom’s common names are crab-of-the-woods, sulphur polypore, sulphur shelf, and chicken-of-the-woods. Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches. Old fruitbodies fade to pale beige or pale grey. The undersurface of the fruit body is made up of tubelike pores rather than gills.
Laetiporus sulphureus is a saphrophyte and occasionally a weak parasite, causing brown cubical rot in the heartwood of trees on which it grows. Unlike many bracket fungi, it is edible when young, although adverse reactions have been reported.
Due to its taste, Laetiporus sulphureus has been called the chicken polypore and chicken-of-the-woods (not to be confused with Grifola frondosa, the so-called hen-of-the-woods).
Many people think that the mushroom tastes like crab or lobster leading to the nickname lobster-of-the-woods. The authors of Mushrooms in Color said that the mushroom tastes good sauteed in butter or prepared in a cream sauce served on toast or rice. It is highly regarded in Germany and North America.
Young specimens are edible if they exude large amounts of a clear to pale yellow watery liquid. Only the young outer edges of larger specimens should be collected, as older portions tend to be tough, unpalatable, and bug-infested. The mushroom should not be eaten raw. Certain species of deer consume this type of mushroom.
Braised lamb with mushroom and green asparagus with quark noodle
Ingredients:1 large onion, quartered, 1 leek, halved lengthwise, 500 gr green asparagus, peeled, 1 large carrot, quartered, 1 garlic head, halved horizontally, 3 thyme sprigs, 3 parsley sprigs, 3 rosemary sprigs, 1 fresh bay leaf, 1 tablespoon whole black peppercorns, One 8-pound semi-boneless leg of lamb (aitch bone removed), salt, 2 quarts chicken stock or low-sodium broth
- Step 1 Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned.
- Step 2 Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300° and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.
- Step 3 Serve with roasted vegetables and with the quark noodles or with the Italian gnocchi.
Italian bigné for Father’s day and for Pentecote
Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green color similar to a lime, depending on ripeness. Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid of lemon and bitter orange.
The word bergamot is etymologically derived from the Italian word bergamotto, ultimately of Turkish origin: bey armudu or bey armut (“lord’s pear” or “lord pear”). Citrus bergamia is a small tree that blossoms during the winter. The juice tastes less sour than lemon, but more bitter than grapefruit. Be aware of that the bergamot orange is unrelated to the herbs known as bergamot, wild bergamot, bergamot mint, or bergamint –and Eau de Cologne mint (the taxonomy of which is disputed). Those latters are all in the mint family, and are named for their similar aroma.
Production
The bergamot is a citrus fruit native to southern Italy. Production is mostly limited to the Ionian sea coastal areas of the province of Reggio di Calabria in Italy, to such an extent that it is a symbol of the entire city. Most of the bergamot comes from a short stretch of land there, where the temperature is favourable. The fruit is also produced in Argentina, Brazil, Algeria, the Ivory Coast, Morocco, Tunisia, Turkey, and South-East Asia.
Citrus bergamot is commercially grown in southern Calabria (province of Reggio), southern Italy. It is also grown in southern France and the Ivory Coast for the essential oil and in Antalya in southern Turkey for its marmalade. The fruit is not generally grown for juice consumption. However, in Mauritius where it is grown on a small-scale basis, it is largely consumed as juice by the locals. Usualy extracts have been used as an aromatic ingredient in food, tea, snus, perfumes, and cosmetics (but bergamot may cause skin irritation). Use on the skin can increase photosensitivity, resulting in greater damage from sun exposure. One hundred bergamot oranges yield about three ounces (85g) of bergamot oil.
Adulteration with cheaper products such as oil of rosewood and bergamot mint has been a problem for consumers. To protect the reputation of their produce, the Italian government introduced tight controls, including testing and certificates of purity. The Experimental Station for Essential Oil and Citrus By-Products) located in Reggio di Calabria, was the quality control body for the essential oil Bergamotto di Reggio Calabria DOP during World War II, Italy was unable to export to countries such as the Allied powers. Rival products from Brazil and Mexico came on to the market as a substitute, but these were produced from other citrus fruits such as sweet lime.
An essence extracted from the aromatic skin of this sour fruit is used to flavour Earl Gray and Lady Grey teas, as well as confectionery (including Turkish delights). Bergamot is one of the most common “casings” (flavorings) added to Swedish snus, a form of smokeless tobacco product.
Fragrance Bergamot oil is one of the most commonly used ingredients in perfumery. It is prized for its ability to combine with an array of scents to form a bouquet of aromas that complement each other. Bergamot is a major component of the original Eau de Cologne composed by Jean-Marie Farina at the beginning of the 18th century in Germany. The first use of bergamot oil as a fragrance ingredient was recorded in 1714, and can be found in the Farina Archive in Cologne. However, much “Bergamot oil” is today derived instead from eau de Cologne mint also known as bergamot mint, which is a variety of water mint and is unrelated to citrus.
Toxicology
In several patch tests studies, application of some sources of bergamot oil directly to the skin of guinea pig was shown to have a concentration-dependent phototoxic effect of increasing redness after exposure to ultraviolet light (due to the chemical bergapten and possibly also citropten, bergamottin, geranial, and neral). This is a property shared by many other citrus fruits and other members of Rutacea including Rue). Bergapten has also been implicated as a potassium channel blocker; in one case study, a patient who consumed four litres of Earl Gray tea per day (which contains bergamot essential oil as a flavouring) suffered muscle cramps.
Italian bigné for father’s day with bergamot oil
I have an Italian friend, Luca who is fond of bergamot! He has told me several times that his “Mama” prepares the best Bigné with it. But what is bigné? -I asked him on the other day. And he was laughing meanwhile told the next:
“In my village the well known and beloved dolce (dessert) is the Bignè di San Giuseppe (St. Joseph’s beignet/Father’s Day Cream Puffs) they are deep-fried choux pastry puffs and filled with pastry cream and dusted with powdered sugar. There are many version of this delicacy. My mom’s recipe is for the Roman version of Bignè di San Giuseppe, it’s heaven on Earth,-exagerates Luca just thinking of it and licks his lips meanwhile continues the story of the Bigné. “The cream filled puffs are surprisingly light and fluffy and on the top of that they are easy to make.
“To find the appropriate word to describe this sweet “extravaganza” that used to reign in Luca’s family for Father’s Day (celebrated on March 19th in Italy) is difficult, while they have become a mixture of three region’s: his mother Franca, is from Palermo, Sicily, and his father, Salvatore is from Naples. After living Sicily for Tuscany, Luca’s parents moved to Pontremoli, because of his father’s job. So in this recipe THREE different traditional treats appear to celebrate Father’s day. They had: Zeppole di San Giuseppe from Naples, Sfinci from Palermo and Bignè di San Giuseppe from Rome. To make it clear you need some more elaborate explanation:
“The Sicilian Sfinci are deep-fried too but covered (yep, on top not filled) with the cannoli filling (ricotta with sugar, cinnamon, and chocolate chips) on top and then sprinkled with pistachios. Candied cherry and orange complete this pure joy.
The Neapolitan Zeppole are baked or fried, topped with cream pastry and crowned by an amarena flavored cherry.
And my mom’s version is the Roman variety in which the method for make Bignè is the same as pate à choux or éclairs. It’s pretty precise, so “Cara Silvestra”(that’s me) you need a scale.
Ingredients for 50 Pastry Puffs: 500 g water, 125 g butter, 7 g salt, 300 g all-purpose flour, SIFTED a couple of times (don’t skip this step), 500 g eggs (usually 500g are from 10 eggs but check by weight them, they need to be the same weight of water) at room temperature, Vegetable oil for frying
For the Pastry Cream: 460 g whole milk, 6 egg yolks 120 g sugar 60 g corn starch, bergamot orange juice and rind or Lemon rind and Vanilla extract, icing sugar to dust for final decoration
Instructions:
Starting with the pastry puffs Note: you can make one day ahead the choux pastry dough and keep it in the fridge.
In a medium saucepan, combine water, butter, and salt. Bring to a boil, stirring with a wooden spoon until the butter has melted completely. Reduce heat to low and add flour. Stir the ingredients vigorously until a ball-shaped dough forms and a white film forms on the bottom of the saucepan (about 5 minutes). Remove from the heat and let it rest a few minutes so it’s not too hot for the eggs. Add just one egg at a time and incorporate well each before adding the next one. Do this until you have a thick cream. It’s possible that you won’t need all the eggs.
In a deep saucepan heat the oil to 370 degrees (If you don’t have a frying thermometer place a toothpick into the oil if it starts bubbling all around the temperature is good). Use two tablespoons to scoop out the dough and drop it carefully and gently into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 bignè at a time, do not crowd them in the pot. Cook until golden and puffy, turning with a slotted spoon to fry evenly on all sides. (If they brown too quickly it means the oil is too hot). The bignè require long frying, like 7/8 minutes as after 3 minutes you will notice they will pop and almost double in size and they have to keep frying to be fully cooked. When done place on a paper towel and let them cool.
Now make the pastry cream: This recipe is particularly made for the bignè because it’s very thick and it’s perfect to fill the puffs. I like to use the Montersino method (he is a famous Italian Pastry Maestro) to make this pastry cream because it’s quick and super easy. My mother has made it many times without failing so I really recommend it. Basically, you wait for the liquids to slightly boil, add the eggs beaten with the starch, and wait few seconds without touching it until it makes a big bubble. After that, all you need is just to whisk a for a little and it’s ready. More specifically: In a medium saucepan heat the milk with vanilla extract/bergamot or lemon rind. Meanwhile, beat very well the eggs with sugar, add cornstarch and mix gently with a spatula. When the milk starts bubbling on the sides of the pan it’s time to pour the mounted eggs and wait, without stirring. As soon as the milk goes over the eggs making a small volcano it’s time to quickly whisk the pastry cream for a few seconds and it’s ready! Remove the lemon rind (I love to eat it when it’s cool) if you used it, and cover with cling film touching the pastry cream to avoid the creation of any film on top. When the cream has cooled, it’s time to fill the bignè. Using a skewer or a piping nozzle make a hole in your pastry bun and fill with pastry cream using a piping bag. Pipe more on top and dust with powdered sugar.
Volcano asparagus from Rome
Volcano asparagus, in Italian is puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory (chicoria intybus). The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandeliom shaped leaves. ‘Puntarelle’ shoots have a pleasantly bitter taste.
Applications
‘Puntarelle’ are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.
When do you happen to choose the warm version of puntarelle here are the directions: fry them in some olive oil add two garlic cloves, salt and pepper to taste.
Roll the salted and peppered cod fish in some flour and fry in an other pan. Serve fish with the puntarelle.
To make salad: Fill a large bowl with cold water and ice.
Cut the leaves from the puntarelle and begin to slice off the tender stalks from the puntarelle.
Cut into matchsticks either with a knife or using a puntarelle cutter. Discard the hard woody part of the puntarelle. Add the puntarelle to the ice water to leech the bitterness out. Add the puntarelle to the ice water and soak until it curls up, about 1 hour.
When the puntarelle are ready, strain in a colander, and spin them dry in a salad spinner or dry with tea towels.
The Lord of the Snowdrop
Valentin Wijnen, the Belgian “galantophil”, has a unique collection of snowdrops, the largest and most diverse in Belgium. He has more than 650 named and about 150 unnamed snowdrops in his collection. This means that almost all 21 snowdrop species are represented in his garden, along with several groups of brand new snowdrops in yellow and green colours.
Walking in the Snowdrop Empire
The snow has already melted when we arrive in Hoeselt, in Februari, in the former French town. We’re welcomed by rain and gusty winds, – the valey of Haspengouw provides of the wet climate of the precipitation, -but when we see the Snowdrop man’s house, our bad mood have gone.
Above the gate there is an inscription, says: “Grakes Heredij.” The name initially suggests that Valentin chose an English-sounding name for his English garden from this side of the Channel, but when the Lord of Snowdrop rushes to our greeting, he quickly makes it clear to us that “Grakes” (Gerard) was his grandfather’s nickname, and that where snowdrop paradise is now, was a heredij. “Heredij,” in the local dialect, means “beautiful house, well organized garden. Like this one.” -he adds, with no small pride.
-“When snowdrops come out from under the snow, I’m still as impressed as I was when I was a child.”- That’s how Mr. Valentine starts the tour. And how his passion for snowdrops arose, he says: -“My parents and I lived near vicinity of a park belonging to a monastery. There was a lot of galanthus blooming,- that’s the botanical name for snowdrops,- well, one day I dug up a few and took them home. Of course, my parents weren’t happy, but when they saw that I just couldn’t get enough of seeing the flowers, they put up with it. And that love has been going on ever since.”- My youngest daughter and I then look stealthily at each other and find that when Mr. Valentin talks about his snowdrops, he behaves like a young man in love. One thing’s for sure, his enthusiasm is perceptible. -“Snowdrops are my muse, they are the best part of the spring.” –he continues.-” I can’t help but I have a strong, excited feeling every year when these flowers appear. It’s as if the arrival of spring is ringing bells to my ears. Besides, why else would they call them snowdrops? (In German they are called Schneeglöckhen, means: Snowbells)
As we walk through his empire, we soon find out that Valentine and his wife Melanie’s romantic garden is a work of art. Everything carefully designed, divided by theme or color, with historical and decorative elements made them individual. -“I prefer the English garden style.”- Valentine notes. -“I’ve been loyal to this from the beginning.” -Well, the result of his obsession became a magnificent garden that couldn’t be more perfect.
Mr Valentine then tells us all about snowdrops and his impressive collection during our walk. Some of them have their own tribes, such as Galanthus Melanie or Galanthus Jolie, which he named after his wife. Valentine’s Day, a Galanthus nivalis, is a type of snowdrop that was discovered by Mr Valentin’s wife in their garden on February 14, 2004. This variety is the first registered, reverse pokuliform snowdrop, which means that all six flower leaves are the same. This is the most treasured place in Mr Valentin’s garden, where the most valuable and rarest types of snowdrops can be found.
-“Of the approximately 6-7 snowdrop species included in my culture, you can see nearly 300 varieties, including several natural and garden hybrids. A lot of my own kind carry my salute to my grandfather on my behalf. Grake, whose real name was Gerard Schoefs and was a postman, but he is remembered by his beautiful garden by everyone.”-Valentine says.
The garden behind the house, where there is a gorgeous blue veranda and conservatory, complete with a few garden rooms, populated with sumptuous ornaments and antiques. The shelves, the boxes are packed with all sorts of blue decorative elements, and the many accolades, awards and diplomas are also kept here by Valentin.- “Blue dominates the conservatory!”-somebody says aloud.- “That’s because it fits the bluish-gray hue of the snowdrop leaves.” -answers Melanie.- In addition to snowdrops, Christroses, Crocuses and Muscari, they are present throughout the garden, carefully labelled for all species. The “galanthophile” Valentin, the enthusiastic snowdrop collector and identifier, then pulls out a mirror to examine the snowdrop bell just in front of us. -“Because it’s kind of powerful, it’s worthy of being in the best part of the garden, among the best group. It’s still one of our best Galanthus nivalis.”-judges he his hibrid.- “This became the Galanthus Valentin’s Day as the first pterugiformes Galanthus nivalis recognized by the Dutch KNBV (Koninklijke Nederlandse Bloembollen Vereniging) Committee. The term “pterugiform” refers to the flower anatomy in which the outer petals take the shape of the inner petals. If they’re exactly the same shape, we’re talking about “perfect” pterugiform snowdrops.” -The explanation is a little bit beyond us, but we nod fervently. As we leave the garden, we see real, fanatical “galanthophiles” slipping on their knees on the wet ground to photograph the flowers. At the back of the garden there is an authentic vegetable garden and a chicken-hen house, also with photogenic chickens.
And that’s when we get to the end of our walk, thanking Mr. Valentine and his entire family for coming with us, patiently answering our questions, and for naming the flowers to get to know the members of the family by name, who, as to the real celebrities, gave their names to some sort of snowdrops. Galanthus nivalis-hatch snowdrops “Melanie S” (after his wife Melanie), Galanthus elwesii -“Senne’s Sunrise” (after his son, whose name is Senne) is a magnificent snowdrop variety, a sign that it is relatively large in stature, with a stalk up to 20-25 centimeters in height. It sprouts as early as November, and sometimes begins to flourish at the end of December. Its leaves are wide, greyish green, and the outer side of the inner shroud leaves, depending on the variant, is green at the base and tip, or only at the tip, or green all the way through. Galanthus Elwesii, “Sweet Alice” (after her mother Alice) and Galanthus nivalis “Robert Wijnen” (after Valentine’s father). Finally Melanie offers us a delicious soup, with coffee and cake.
-“You always have to be sure of the style of the garden. And the most important thing is the harmony.” With this advice, says good bye Mr. Valentine. Well, I think he did it perfectly.
If you want to immerse yourself in a world that is still quite unknown in many parts of Europe and want to enchant in the realm of magnificent snowdrops, Valentin Wijnen’s garden is open to visitors, after prior arrangement!
Celebrating Midsummer night in the vodka belt region
Midsummer is the period of time centered upon the summer solstice, and more specifically the northern European celebrations that accompany the actual solstice or take place on a day between June 19 and June 25 and the preceding evening. The exact dates vary among different cultures. The celebration predates Christianity, and existed under different names and traditions around the world. In Scandinavia, young people visited holy springs as “a reminder of how John the Baptist baptized Christ in the River Jordan
On Saint John’s Eve and Saint John’s Day, churches arrange Saint John’s worship services and family reunions also occur, which are an occasion for drinking and eating.
In Denmark, the solstitial celebration is called sankthans or sankthansaften (“St. John’s Eve”). It was an official holiday until 1770, and in accordance with the Danish tradition of celebrating a holiday on the evening before the actual day, it takes place on the evening of 23 June. It is the day where the medieval wise men and women (the doctors of that time) would gather special herbs that they needed for the rest of the year to cure people.
Bonfires on the beach, speeches, picnics and songs are traditional, although they are built in many other places where beaches may not be close by (i.e. on the shores of lakes and other waterways, parks, etc.) Bonfires are lit in order to repel witches and other evil spirits, with the burnings sending the “witch” away to Bloksbjerg, the Brocken mountain in the Harz region of Germany where the great witch gathering was thought to be held on this day. Some Danes regard this tradition of burning witches as inappropriate.
As in Denmark, Sankthansaften is celebrated on June 23 in Norway. The day is also called Jonsok, which means “John’s wake”, important in Roman Catholic times with pilgrimages to churches and holy springs. Today, Sankthansaften is largely regarded as a secular or even pre-Christian event. In Western Norway, a custom of arranging mock weddings, both between adults and between children, is still kept alive. The wedding was meant to symbolize the blossoming of new life. Such weddings are known to have taken place in the 1800s, but the custom is believed to be older.
In Sweden, the Midsummer “Midsomer” is such an important festivity that there have been proposals to make the Midsummer’s Eve into the National day of Sweden instead of June 6. (In Denmark and Norway, it may also be referred to as St. Hans Day.)
In Sweden originally a pre-Christian tradition, the holiday has during history been influenced by Christian traditions and the celebration of Saint John, but not as much as to it changing name, as in neighboring Norway and Denmark. A central symbol nowadays is the ‘midsummer pole’, a maypole that is risen on the same day as midsummers eve. The pole is a high wooden pole covered in leaves and flowers. Participants dance around the pole and sing songs. One another Swedish midsummer tradition is that girls should pick seven flowers from seven different fields. The flowers should then be put under the pillow during the midsummer eve night. This night is supposedly magic and the girl is then while sleeping supposed to dream of her future husband. Another tradition common in Sweden is to make midsummer wreaths of flowers. Greenery placed over houses and barns was supposed to bring good fortune and health to people and livestock; this old tradition of decorating with greens continues, though most people no longer take it seriously. To decorate with greens was called att maja (to may) and may be the origin of the word majstång, maja coming originally from the month May, or vice versa. Other researchers say the term came from German merchants who raised the maypole in June because the Swedish climate made it impossible to find the necessary greens and flowers in May, and continued to call it a maypole.
Other traditions include eating pickled herring with fresh potatoes, often the first from the seasons harvest, served with sour cream and chives, and often accompanied by drinking snaps. It is the biggest holiday of the year in Sweden, and with Sweden being a part of the vodka-belt, getting drunk and feasting all the whole day and night is common.
Recipe
“Farmer girl in veil” Swedish dessert
In melted butter fry 350 gr bread crumble or use the German pumpernickel bread. Add 2 tablespoons of sugar to it. When it is golden brown pour the crumble into a bowl and let it cool.
Make layers: smear evenly from this crumble to a cake plate, then add apple mousse, then add one layer crumble again and smear raspberry jam on the top, add one more bread crumble layer…etc.
Whip 500 ml cream stiff, flavor with vanilla sugar and cover the crumble cake with it (not only the top but the sides as well). Decorate the cake with raspberry coulis. Easy and delicious midsummer’s cake!
In Sweden Midsummer’s day is a Saturday between June 20 and June 26, but as is usual in Sweden the actual celebration is on the eve, i.e. a Friday between June 19 and June 25. Midsummer’s Eve is a de facto public holiday in Sweden with offices and many shops closed
Saint Sophie’s day is over
The Ice Saints are St. Mamertus (or, in some countries, St. Boniface of Tarsus), St. Pancras and St. Servatius. They are so named because their feast day fall on the days of May 11, May 12, and May 13 respectively, known as “the blackthorn winter” in Austrian, Belgian, Croatian, Czech, Dutch, French, German, Hungarian, North Italian, Polish, Slovak, Slovene and Swiss folklore.
In parts of the Northern Hemisphere, the period from May 12 to May 15 is often believed to bring a brief spell of colder weather in many years, including the last nightly frosts of the spring. Pupils of Galileo confirmed this weather pattern for the years 1655-70 and reported a marked cold snap over the days of the Ice Saints. However, in 1902 William Dines, President of the Royal Meteorological Society, used modern statistical techniques to demonstrate that the Ice Saints were a myth, brought about by selective reporting. On the other hand, a review from 1941 to 1969 showed that 13 May was usually the warmest day of the month, and was followed by a sharp drop in temperature.
In 1582, the replacement of the Julian calendar by the Gregorian calendar involved omitting 10 days in the calendar. So if the folklore predates the calendar change, then the equivalent dates from the climatic point of view would be May 22–25.
St. Mamertus is not counted amongst the Ice Saints in certain countries, whereas St. Boniface of Tarsus belongs to them in other countries (Flanders, Liguria, Czech Republic, etc.) as well; St. Boniface’s feast day falling on May 14. St Sophia, nicknamed Cold Sophia (German kalte Sophie) on May 15 can be added in Germany, Alsace (France), Poland, etc.
In Poland and the Czech Republic, the Ice Saints are Pancras, Servatus and Boniface of Tarsus (i.e., May 12 to May 14). To the Poles, the trio are known collectively as zimni ogrodnicy (cold gardeners) and are followed by zimna Zośka (cold Sophia) on the feast day of St. Sophia, which falls on May 15. In Czech, the three saints are collectively referred to as “ledoví muži” (ice men or icy men) and St. Sophia is known as “Žofie, ledová žena” (Sophia, the ice woman). Sisymbrium sophia, called the Sophienkraut in Germany, and it’s named after her.
In Sweden, the German legend of the Ice Saints has resulted in the belief that there are special “järnnätter” (Swedish for “iron nights”) especially in early June, which are susceptible to frost. The term likely arose out of mistranslation of German sources, where the term “Eismänner” (German for “ice men”) was read as “Eisenmänner” (German for “iron men”) and their nights then termed “iron nights,” which then became shifted from May to June.
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